Charlie Soqui

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What’s your current position at your brewery, and how did you get started in the craft brewing industry?

Staff brewer at Maui Brewing Co. [in Kihei, Hawaii]. I got started in the brewing industry as an electrician, due to a major layoff of renewable energy technicians in the state of California. After a long road working for Anderson Valley Brewing Co., I eventually landed on the beautiful island of Maui.

What’s new at Maui Brewing?

Hemp ESB. Huge props to the brew team for making this beer into what it has become today.

What’s the best part of being a part of the craft brewing community?

Number one will always be the amazing people I get to work with. No matter what state or country I have visited, I have always been able to immediately connect with the small community of fellow beer lovers.

Name a favorite food and beer pairing.

Lumpia in the Philippines alongside a frosty Red Horse.

What’s your biggest accomplishment unrelated to your job?

Making a lifelong brotherhood with an even smaller group of gentlemen in the Special Forces sniper community. Also, being an awesome brother to all of my sisters…can’t leave that one out.

What’s your favorite beer that your brewery does not produce?

Trumer Pils! If a brewery has been around for more than 400 years producing a single style, it must be worth a sip or two.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?


What do you like to do in your time away from the brewery?

Sail around the beautiful Hawaiian islands with a few good friends.

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