Meet Allen Quinn, co-founder of Amory’s Tomb Brewing Co.
Full Name? Allen Quinn
Your title? Co-Founder
Brewery Name? Amory’s Tomb Brewing Co.
Brewery Location? Maynard, MA
#1) What made you decide to get into the craft brewing industry? My brother-in-law and co-founder, Richard Barron, and I started brewing together many years ago, and I wanted a change from a 15-year career in sales and marketing. I have a near constant drive to create and share — be it art, music, food or drink. Opening a small community taproom helped me move away from my previous career and provided a rewarding creative outlet.
#2) Which of your beers do your customers enjoy the most and why? Our customers love our pseudo-flagship, Saison I Classic, as well as many of our other European inspired offerings. These recipes reimagine classic styles but utilize many local ingredients, which make them both familiar and unique (in addition to being delicious). Our customers also enjoy our more creative and modern offerings, but the connection is usually tied to more traditional concepts such as drinkability, balance, and technique.
#3) What's your favorite thing about your brewery? My favorite thing about our brewery is that we are weird, and niche, and quirky, and don’t follow what others are up to. We brew for the thoughtful and discerning, and through that focus make approachable beers for people to connect with regardless of their relationship to the overall beer category.
#4) Besides your own, what Massachusetts craft beers or breweries impress you the most and why? The last few years Notch has absolutely killed it. I always enjoyed their beer, but they quickly became one of my favorites in the state with deep dives into traditional styles and methods. Their team has gone all in on quality and presentation, and it’s truly inspiring to watch them progress and mature into the company’s second decade.
#6) Where do you think craft beer is headed? What do you think craft brewing is going to look like five years from now? I think craft beer will split into at least two distinct segments, especially as the beverage markets continue to change and hybrid styles become more prominent. I think that more traditional styles and practices will exist under one category, while smoothies and massive fruit/lactose/pastry styles will find a home closer to RTDs.
#6) What’s a style that you think is under-appreciated that you’d encourage other craft beer drinkers to try? Anything that isn’t labeled IPA. There is an entire world that exists outside of these three letters, and I would implore drinkers to reach out of their comfort zone and check out a traditional style that may be new to them.