Michael Francis

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

I’m not exactly sure what my current position is, probably something like “head of stuff” [at Payette Brewing Co. in Boise, Idaho]. I got started in the industry when I decided that I didn’t want to work at Boeing anymore and wanted to become a brewer. At that point I left my job to attend the Siebel Institute.  After that I think I visited every brewery in Seattle with a resume, asking for any sort of job to get my feet wet. Matt at Schooner Exact Brewing told me I could come in and help him with a batch, and four or so years later, here we are.

What’s new at Payette Brewing?

After using a mobile canning company for a little over a year, we were able to put in a pretty slick canning line in November.

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

The people. I’m not sure how to really describe it, but I think people in the craft brewing community know what I’m saying: this industry is full of so many awesome people.

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

Skiing in the winter and kayaking/rafting in the summer.

What’s your favorite food and beer pairing?

Our Blood Orange IPA with chicken and waffles. Mind blowing!

What’s your biggest accomplishment unrelated to your job?

With all of my brilliant ideas, just making it to 29 has been quite an accomplishment.

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

New Belgium La Folie.

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

Recently I have enjoyed the beer scene in Chicago. It’s way different than when I was going to Siebel. There are a lot more breweries making some great beers.

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