This month, Chris Cote, production brewer, shares his experience at Hill Farmstead and a bit about his background in the beer world and beyond. After a year as a cellar member, Chris recently began a new chapter in wort production.

What brought you to Hill Farmstead and Greensboro, Vt.?

My wife and I were living in Montana for 15 years, and we were looking to make a move closer to family (she’s from Burke, Vt., and I grew up in Maine). I wanted to continue and advance in the brewing industry, and the reputation of high quality and varied execution of Hill Farmstead beers felt like a great match. It had always been my favorite brewery, and it felt like an important step.

How did you find your way to brewing professionally?

I started out working in environmental science out of college and worked there for 20 years. In the early 2000s, I picked up home brewing, which grew into an obsession. Throughout the pandemic, I grew burned out, and seeing other friends make the switch inspired me to change and pursue one of my passions.

Brewing is a beautiful intersection of science and art, which really suits my background—while also scratching a creative itch. I enjoy the mechanical and hands-on style of work. It’s a perfect mix, which made me fall in love with it. At the end of the day, you’re also creating a product that people love.

What brings you joy outside of work?

I love nature and any outdoor sports: trail running, snowboarding, camping—really anything the NEK has to offer!

What’s the most memorable thing you’ve learned since starting here over a year ago?

Just how tight the processes and standards are for our approaches to beer-making. The consistency we can achieve in hitting such a narrow threshold with high standards is amazing.

How do you meet or overcome the challenges of those standards?

A great team and great communication get you very far. Always putting the beer and quality first is a good step, while humbling yourself in the interest of the greater good. You need to be tightly knit for our style of work.

What are some of your earliest memories within craft beer?

A big influence on me was actually my father-in-law (who lives in St. Johnsbury, Vt.), a prolific homebrewer, always with three or four taps of his product at his house. Between there and early visits to Trout River Brewing in Lyndonville, Vt., my interest was sparked to explore what could be possible in craft beer.

Some of the earliest beers that excited me were Belgian (Trappist) beers, with flavors I’d never experienced before. The yeast and esters were so novel, and it opened large windows for beer and flavors that were possible.

Are there any styles you love most? What would your last beer to make be?

Any well-thought-out beer with an intention behind it. Having a goal and purpose really drives my interest, because following through on that is satisfying. But my last beer would probably be a huge imperial stout, for the lasting experience and enjoyment.