In this week’s digital extra, members of the Shire Breu-Hous and restaurant discuss their own former lives as well as the past life of the building they work in. 

Watch our full feature on Shire Breu-Hous.

This interview was originally part of our January 20, 2022 show.


Read the full transcript:

Nick Whalen, Shire Breu-Hous: When I was a journalist, I was I was freelance, so I was working for myself. Obviously, I work for myself now, but it’s a little bit different, in that I see a paycheck every week. So that’s the first difference.

No, honestly. I mean, I miss — I miss being a photographer. I miss working in journalism. There’s aspects of it I don’t miss, but a lot of it I do miss. But being here is nice because I really enjoy making beer. And I enjoy the people that I work with, and I like the products that we make.

Mark Geibel, Shire Breu-Hous: I worked in construction for a few more years after this project was done, in residential and commercial. After a while, I was ready to move on to something else.

And when these guys became aware that I was looking for something else to do, they accepted me with open arms. I think because I have an integral knowledge of this space, I also had a little bit of brewing experience and we get along quite well.

Matt Mottor, Berkshire Culinary Group, LLC.: My parents both worked in this building, back in the 80s and 90s, and my dad can take me through upstairs and show me, “Hey, I built that wall and this used to be here and this used to be there.” And it’s just — it’s really cool to think of that history.

But then when you look back to when the building was built and to what it is now and that rehab…the idea that you know, Nick and Andrew had — had trees and barn board from their property, brought it in from from the Crane family and put into the restaurant — it’s just a beautiful setup and it’s a huge space.

And when you have that kind of space, you have a lot of opportunity and that’s kind of what I saw, from the outside looking in.