“We kind of did it the other way around to a lot of other brands where we really focused on um, having our beer available in bars and restaurants because, um, at that level, although back then it was so hard to get into because, um, the big multinational brewers would often contract all these sites.”

The #WhatsNext Podcast · Lessons From Growing Sawmill Brewery: Mike Sutherland

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8:52

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What was described

focused on getting their beer into bars and restaurants first, rather than pursuing grocery shelf space

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