This is a part of a continuing series of Q&As with members of the brewing community from across the US. 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.
Samantha Chirichiello, Taproom Manager, Goat Patch Brewing — Colorado Springs
BREWER: How does a typical day in your role look, and how do you balance operational demands with fostering a positive team environment?
CHIRICHIELLO: A typical day in this role goes through several different functions. To name a few; admin work like scheduling, reporting/ data analysis, taproom maintenance, supporting the staff, talking with guests, and coming up with ideas that become events, specials, or general focal points. Fostering a positive team environment, I’ve found, is strongly based on keeping your staff informed. Giving them the tools they need to do their job with confidence, and as always, giving credit and praise when it is due, acknowledging everyone, and carrying a positive attitude!
BREWER: Are there any recent accomplishments for the brewery you want to tout and how is it going to improve your business going forward?
CHIRICHIELLO: A year ago, Goat Patch purchased Pike’s Peak Brewing Company, and thus far has essentially been operating as both brands. As of January 1, 2026, we are moving to consolidate under only the Goat Patch Brewing brand, but still keeping some of the favorite brews that Pike’s Peak has been making for years including Elephant Rock IPA and Gold Rush Belgian Strong. This consolidation will allow for greater focus on our brews, marketing, distribution, and overall attention to guest experiences, and business operations.
BREWER: What have you found to be the most effective way to handle customer feedback, both positive and negative?
CHIRICHIELLO: Genuinely listening makes the difference to a consumer. Always giving a sincere “Thank you,” even with negative feedback as it often opens eyes for improvement opportunities, and all feedback is valued. If a situation needs rectifying, finding out what that person requires to change their experience around and implementing it. For positive feedback, sharing that moment of camaraderie, and assuring them their positive feedback will be shared with the employees!
BREWER: What first drew you to the industry, and what keeps you passionate about being part of it today?
CHIRICHIELLO: Restaurant was my first line of work beginning at 15 years old, and I’ve worked my way through the roles leading up to Manager. The bar & restaurant industry has shaped me in many ways! I’ve stayed in it for 20 years because I love the behind the scenes culture and relationships that are made, and the front facing side of it, creating memorable experiences as well as sharing in beautiful moments with people! In the brewery world, watching people enjoy all the wonderful varieties in beer is so fun! Brewing beer has been around for thousands of years and there’s something special in continuing that craft.
BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
CHIRICHIELLO: My heart belongs to our Red Ale, that will forever be my go to! But we have a seasonal brew called AdAmAn Holiday Ale that is delicious! Notes of cinnamon, orange peel, honey and ginger- tastes like Christmas!
BREWER: What’s one piece of advice you’d give to new managers stepping into a role similar to yours?
CHIRICHIELLO: Being a manager is a lot like constantly doing a jigsaw puzzle. Moving things around until everything fits correctly, never force a piece to fit where it doesn’t, make sure to look at it from all angles, and always remember there is a bigger picture at play that you’re working towards. You have to understand yourself and your mind in order to execute your job duties efficiently. Figure out what method works best for you first, then start your puzzle.
