"Member?" Ryan asked.
"Four-fifty-three," the guy said, ordering a pint of the Penny Farthing Wheat Ale.
"Members get a dollar off our pour price, four to seven," Ryan said after filling the pint. "They get a dividend at the end of a year, like at REI, if we make a profit. And, if they home-brew, we must have several hundred who do, they can enter a brew in one of the events we put on, every two or three months. The winner, chosen by a panel of members, gets his or her recipe made by our head brewmaster back there." Ryan indicated the back of the building where a gleaming new 7-bbl system sat.
This equipment, made at the Bridgetown factory in Oregon, is operated by Kevin Forhan, a well-credentialed veteran of the Seattle craft scene (stints at Pike Brewing, Big Time, Elysian, and the RAM chain), head brewmaster and mentor to the many home brewers among the membership. The guy whose CDA recipe won the last taste-of got to load the grain in the mash tun: his excitement at working with eight hundred pounds of malted barley instead of the ten or twelve pounds in his home system is captured on a vimeo in the Co-op's website.