Brewer Magazine Q&A: Desiree Chubb, 3 Daughters Brewing

This is a part of a continuing series of Q&As with members of the brewing community from across the U.S.
Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers, Sales Directors, QCQA Managers and others each weekend to help you get to know each other better in the industry and learn more to better develop your own brand. 

Desiree M​.​ Chubb, Director of Quality, 3 Daughters Brewing — St. Petersburg, Florida

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How do you feel your job has had to adapt in the beer market compared to a few years ago?
: ​With all of the new products, ciders, hard seltzers, and new beer styles being developed, my position as a product development specialist and quality analyst has placed a lot of focus on research. What’s popular in the market now is certainly different from the trends of many years ago. This has demanded for us to experiment with new flavors and tastes. There are also new techniques being implemented to provide top quality products. Sulfite analysis on our cider, new enzymes being used to over-attenuate the Brut IPA, and other scientific advances are pushing us forward at 3 Daughters.

​BREWER: ​Who is your mentor in the industry and why? What have you learned from them?
CHUBB: ​Mike Harting is the visionary of our team. He facilitates the new equipment we bring in, understands the value of quality, and has a creative outlook that’s always evolving. Working with him has shown me how important it is to switch things up and keep an open mind towards new ideas.

​BREWER: ​Can you share a success story that you are proud of in your job or maybe a story of how you learned from a situation that has altered your thoughts on how you do your job now?
CHUBB: Helping other breweries, giving back to others in the industry that don’t have such a sophisticated lab, makes the job so fulfilling. I’m always presented with opportunities to show other brewers how lab testing is done and there’s a certain beauty that I’ve seen come out of such collaborations.

​BREWER: ​Can you touch on something your brewery has added lately that’s unique or making your business more successful (it could be equipment, technology or people)?
​CHUBB: ​Recently we have added 18 new taps, which seem to go appreciated by consumers, but our biggest success thus far has probably been addition of our cidery.

​BREWER: ​If you had one business strategy that you could implement to better the brewing industry, what would it be?
CHUBB: Establish a quality program, for starters. Allow all employees to give an input and maintain a high level of motivation and focus among members of the team. From the bartenders reviewing consumer feedback and implementing that information, to the canners on the line making sure that the products are good for distribution, to the brewers making the consistent styles over time, everyone must be really involved.

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