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Native Yeast Fermentation in Skagit Valley, Washington

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  • Native Yeast Fermentation in Skagit Valley, Washington

    Garden Path Fermentation is looking for 1-2 inspired individuals to join our team in Skagit Valley, Washington, where we make beer, wine, cider, mead, and other fermented beverages using hyperlocal ingredients and 100% native yeast, and operate an onsite tasting room and bottle shop.

    Qualified applicants should feel a personal connection with our mission of capturing the unique flavor and terroir of what’s around us, while also striving to maintain a sense of subtlety, balance, and nuance, and should have both a strong passion for and extensive experience in several of the following areas:
    • Brewing
    • Wine/Cider/Meadmaking
    • Fermentation (specifically minimal intervention/native yeast fermentation)
    • Cellar/Warehouse Operations
    • Blending
    • Packaging (bottle/keg/can conditioning)
    • Inventory Management
    • Orchard/Vineyard Management
    • Distribution
    • Trade Sales
    • Retail Wine & Beer
    • Website/Online Store
    • Bookkeeping/Finance
    • Business Operations
    • Marketing/Social Media
    Title, job responsibilities, and compensation will be determined based on qualifications and interests. We’re looking for team members excited about carving out their own unique role in a small but multifaceted business.

    Skagit is a rural, largely agricultural county of 130,000 people, stretching from the Salish Sea to the Cascade Mountains. We’re situated approximately 65 miles north of Seattle and 50 miles south of the Canadian border. Bellingham, a lively, small city of 90,000 and home of Western Washington University, is 25 miles away.

    Our facility is located at the Port of Skagit, adjacent to Skagit Regional Airport in an agri-business park containing 477 acres of protected wetlands and 10 miles of hiking/biking trails. Chuckanut Brewery’s South Nut Brewery and Taproom, where we do the majority of our wort production, Skagit Valley Malting, where we source 100% of our malt, Skagit Valley College’s Cardinal Craft Brew Academy, and the Washington State University Bread Lab, which also serves as home to the King Arthur Baking School, are less than ˝ mile away.

    The COVID-19 crisis has forced us to make a number of changes to how we operate and to reconsider some of our plans for the future. We’re looking for team members that can help us to make that transition and prepare for what’s next.

    Future plans currently under consideration include the expansion of our pilot program, addition of a full-scale on-site brewhouse, and possible development of a secondary location.

    If this all sounds exciting and you think you think you might be the right fit, please send a cover letter and current résumé to