Kettle and Still was born out of a long relationship of brewing, distilling and experimentation. After graduating from Missouri State and dabbling in such occupations as research assistant, fire fighting, and biology work in remote locations of Alaska, Laurence worked his way from a brewing hobby into a full fledged production brewpub. Laurence opened the first brewpub in Anchorage, winning both gold and bronze medals at the Great Alaska Barleywine festival. From there, he opened the first pub in the vibrant Mat-Su valley and then went in search of a tropical brew life on the island of Kauai with family in tow. While on the islands he brewed for Whalers Brewpub and Keoki brewing. The tragic events of 9/11 brought him back to Alaska where he opened the Ring of Fire Meadery and for ten years continued to treat Alaskans to his amazing award winning concoctions including his very popular hard ciders. Throughout the years, Laurence continued to develop his skills with various breweries as well as wineries and distilleries.
In search of more opportunity for his family Laurence came to Oregon and opened the very popular Sky High brewing. Leaving the pub in good hands he has consulted, trained and worked at various breweries, wineries and distilleries all over the country.
With a background in science and extensive research in all things fermented, Laurence's 25 years of on the ground training make his expertise second to none. Whether you want to start an operation from the ground up, expand your existing operation, need to hire new fermentation specialist, or just need an interim brewer, Kettle and Still can put together the pieces you need for a successful venture!
Slightly further north, the small town of Wasilla is the official starting point for the Iditarod dogsled race. There I met Laurence Livingston, a microbiologist who has worked on environmental studies in Alaska. He is now one of the principals of the Great Bear brewpub, and making beautifully-rounded, very tasty, beers. The Alaskan brown lily is celebrated in a beer with a delicious bitter-chocolate flavour, helped along by the house of Ghiradelli. This brew is called Chocolate Lily Porter. Belgian Rochefort yeast is used in a winey, medicinal, Tripel. In this land of barley wines, TNT is an explosive entrant, bursting with malt and hop.
Micheal Jackson, "the beer hunter"--------------------------------------
His wealth of experience and knowledge of practical product chemistry is invaluable for start-up and established commercial distillers. I would not hesitate to ask for his advise the next time I encounter a strange issue here at the distillery.
Davy Lindig, Head Distiller at Peachstreet Distilling, Palisade CO.--------------------------------------
including our 6 integral growler filling Pegas Craftaps. He was able to answer all of our questions and helped steer the direction of our project build up towards success. His continuing advice helps us keep the quality of our product high as we continue to grow. I highly recommend him.
Debbie Edwards, Owner Beer:30, an Oregon Tap room and growler shop.--------------------------------------
to me over the years since opening my brewery in 2003 and even before. As I was an independent operator with little formal brewing experience or education, Laurence has provided expertise to bolster, or counter, my assumptions. Whether you need a brewer to set up an operation and train help, or just an independent person to check your ideas or process, I recommend Laurence for his experience, work ethic, and good attitude.
Ben Millstein, Owner and Brewer
Kodiak Island Brewing Co., Kodiak AK
Please tell us about your next project and we will let you know what we can do to help you.