Master Cicerone
Brewmaster
Certified Sommelier
Consultant
à la Bière
San Francisco
Consultant à la Bière
Master Cicerone


Breweries

If your brewing, branding, sales, or communications aren’t capturing the essence of what you love to do, you may be losing sales.

Let me help you brew a story in every glass and let that story be told in every beer, label, sales call, and press release.

I have helped three breweries to start, including from the ground-up as well as new ownership of existing brewery locations. I have brewed professionally at five different brewpubs in San Francisco for a decade, from 2004-2012 and from 2015-2016. From 11.2-gallon firkins to 59-gallon wine barrels to 30-barrel fermenters to 60-hectoliter lager tanks, I have experience on a wide variety of equipment.

See my Brewing and Equipment Operation Resume for more information on the types of equipment I’ve worked on.

I have also consulted with breweries on recipe refinement and Certified Cicerone Program exam preparation, and I conduct regular trainings of sales staff for breweries, distributors, and retailers. Furthermore, I cultivate relationships with media and my press releases get media hits.

The Right Brewing — I’ll work with your brewing team on:
  • recipe formulation
  • recipe refinement
  • brewhouse efficiency
  • fermentation procedures
  • identification of intended flavors and their sources so that you can accentuate them
  • identification of off-flavors and their sources so that you can eliminate them
The Right Sales, Communications, and Branding — I’ll help you sell more beer by:
  • training your sales and communications staff to truly understand your beers and brewing process
  • creating open communication and a common language between your brewery and your sales team
  • drafting language and curating food pairings for your sales sheets that appeal to retailers
  • empowering your sales representatives to be confident ambassadors of your beer
  • making your sales calls more memorable and repeat sales easier
  • capturing your story, attitude, and beers in your branding and POS
  • preparing staff for Certified Cicerone Program exams


Rich Higgins Brewing and Equipment Operation Resume

Social Kitchen & Brewery (Brewmaster, 2010-2012): Liquid Assets 15-bbl, 2-vessel, steam-heated brewhouse; single-infusion mashing; T-90 pellet hops, 15- and 30-bbl CC fermenters; 7-, 15-, and 30-bbl serving tanks; Biofine Clear fining; manual keg washer; sour barrel-aging (1998 initial installation)

ThirstyBear Brewing Co. (Brewer, 2004-2009): Liquid Assets 15-bbl, 2-vessel steam-heated brewhouse; single-infusion mashing; external calandria; T-90 pellet hops; 15- and 30-bbl CC fermenters; isinglass fining; automated keg washer; nitrogen generator and gas blender; cask-conditioning program with beer machine dispense; sour and non-sour barrel aging (1996 initial installation)

Gordon Biersch Brewery Restaurant San Francisco (Brewer, 2005-2008): Wachsmann 30-hl, 3-vessel steam-heated production worthouse with decoction capability; manual control panel; pneumatic valve actuation; T-45 pellet hops; 60-hl Pub Brewing CC fermenters; 60-hl JVNW horizontal lagering tanks; grain silo; sheet filtration; sour barrel-aging (1991 initial installation)

San Francisco Brewing Co. (Brewer, Acting Head Brewer, 2004-2005): 7-bbl, 3-vessel gravity/manual system; direct-fire mash tun; direct-fire copper kettle; whole hops; 7-bbl CC and Grundy fermenters/serving tanks on wheels for mobility; no filtration/fining; bulk grain silo; cobbled-together used equipment from the birth of craft brewing (fourth brewpub in the country post-Prohibition, 1985 initial installation)

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