Life & Work with Chase Perry

Today we’d like to introduce you to Chase Perry. 

Hi Chase, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I first got into the brewing field as a micro-fermentation tech at the Brewing Science Institute. While there I was doing as much homebrewing as possible, as that was the side that really interested me. I later went on to work for a large brewery in town as the head of QC/QA as well as the assistant brewer. I worked there for the next 5 years and tried to learn as much as I could about the brewing industry. I was presented with an opportunity to start my own project. I let my employer know I was going to take a chance and they wished me luck and have been a great help throughout Metric being open. We found a building that met our square footage needs but needed a lot of work. We did demo and rebuilt the entire inside to meet our needs and make brewing on premises as easy as possible. The build-out took around 8 months and we opened our doors in July of 2018. We have been serving beer to our amazing patrons ever since. 

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
We have had a number of challenges and obstacles along the way. We opened a year before a global pandemic which really made us wonder if we were going to make it. Thankfully we had established some amazing customers that supported us the whole way through lock down and continue to do so today. We have also seen the rise in the price of goods across almost every aspect of brewing and merchandising. With that we keep prices as low as we can for our customers. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My work mostly consists of brewing and getting the beer ready for the customer. We have a joke in the brewing community that brewers are just ”Glorified Janitors” as 90% of what I do cleaning. Making sure that everything is as sterile as possible to insure we make the best product. We specialize in rotating seasonal taps. We often use fruit by season in our beers, with means that many tapping only happen once a year. We do have options that are more of a flag-ship stye, but even those will get alternate versions to keep it interesting. I would say we are best known for our ability to make beer for anybody. We love making sure there is something on tap for everyone, even the most finicky beer drinker. Our merchandise is also something we are known for as we constantly change designs and like to give new options to our customers as often as possible. I think our dedication to cleanliness and presenting new options is what sets us apart. We also have the best front of house crew who strive to make everyone who comes through the door feel welcome. 

Can you talk to us a bit about happiness and what makes you happy?
There are numerous things that make me happy. Seeing our customers interact and make new friendships in our tap room is always very fulfilling. Having someone say to you that they really love your product or new merchandise design is also amazing. Outside of brewing my family and friends are a major contributor to my happiness, as well as my dogs. My wife has to be what make me happiest. She has been an amazing partner through all of this and I wouldn’t be here without her love and support. 

Contact Info:

• Website: www.metricbrews.com
• Instagram: https://www.instagram.com/metricbrewing
• Facebook: https://www.facebook.com/metricbrews

Image Credits
Dustin Hall
Kaitlyn Bowers