Wow, how fascinating, thanks!

It makes total sense in hindsight that people have specialties. I guess I figured it to be a bit like the wine world where everybody has to have roughly the same skills in order to get by.

Wow, care to tell us more about New Belgium?

How do you become an expert taster? Did you have to taste every batch to make sure it comes out tasting “correct”? How do they manage that on such a large scale?