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Hay Merchant: Craft beer done right.

 

Kevin Floyd, owner and operator of Hay Merchant, talks craft beer as a sustainable culture.

Situated on a main thoroughfare named after a famed grain marketeer, Hay Merchant boasts 80 revolving taps of top-quality, taste-tested craft beer and a delightfully heterogeneous menu that ranges from miso-glazed salmon to sweet and sour pig ears. “The biggest thing that we’re always focused on is quality of product first,” says Kevin Floyd, Hay Merchant’s owner and operator. “My personal mantra is do it once, and do it right … from staff training and product selections to the way I run my personal life.”

“The biggest thing that we’re always focused on is quality of product first.”

 Kevin Floyd, owner and operator of Hay Merchant

Growlers ready to be filled with craft beer at Hay MerchantThe Hay Merchant team knows that when business economics and environmental initiatives intersect, everybody wins. “You can’t put the onus and responsibility of sustainability on the consumer,” Kevin explains. “You have to take responsibility as a business owner.”

If you want to enjoy quality craft beer from the comfort of your couch, for instance, they’ll pour your beer of choice into a reusable growler to go. “Most people that come and fill a growler really haven’t made the realization that what they’re doing is a green, sustainable move,” says Kevin. “They just see it as a convenient way to bring beer home.”

Another testament to Kevin’s commitment to doing things right from the start are the wall-to-wall taps fed by a pure-to-taste stainless steel draft system, which, according to Kevin, will last “longer than I’m going to be alive.” Not only will it last longer, but the higher quality materials ensure that your beer tastes exactly how the brewer intended — because when it comes to transforming run-of-the-mill beer drinkers into craft beverage aficionados, quality is the only thing that matters.

“You can’t put the onus and responsibility of sustainability on the consumer. You have to take responsibility as a business owner.”

Hay Merchant enjoys a cyclical, symbiotic relationship with local farms. In return for getting the freshest ingredients possible, the restaurant composts all of their food waste and donates it back to the farmers to help them nourish the soil for the next crop.

Waste Management has been on tap as Hay Merchant’s waste and recycling services provider since day one — another example of Kevin’s “Do it once, do it right” philosophy.

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