We had the good fortune of connecting with Chase Perry and we’ve shared our conversation below.
Hi Chase, can you walk us through the thought-process of starting your business?
I wanted to start my own business because I was reaching a point in my career where if I wanted to grow professionally/personally I needed to take a leap. An opportunity presented itself and I didn’t want to be left thinking “what if”. I’m happy that I had a great group and friends and family that encouraged me.
What should our readers know about your business?
Like others, I started as a home brewer and developed a real passion and love for the process. I was encouraged by close friends and family to continue to grow and learn as much as I could.
It wasn’t easy to start a business, but in the end, No Risk, No Reward. We built the brewery on a shoestring budget and in the beginning the whole venture seemed impossibly big; my father taught me at a young age that you “eat an elephant one bite at a time;” that mind set combined with positive momentum forward and continuing to accomplish small goals daily helped get us to where we are today.
Our business is small but we do have an impact on our community. Before starting Metric there wasn’t much for a social gathering place in our neighborhood. I believe we have created that and started life-long friendships with our patrons. Having a great team of employees is one of the biggest parts to our success. Along with having a creative and forward thinking partner.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Garden of the Gods is pretty amazing early in the morning. I would probably start the trip off by stopping off at Loyal Coffee or Stir, grab some coffee and snacks and then head there first to see the morning light and the killer rock formations. We’d do a little hiking and exploring before hitting the links at Patty Jewett Golf Course. There’s a ton of great dining options in town, but it would be hard to pass up some Mexican food at Salsa Latina or Monica’s Tacos. After that, we’d have to do some brewery hopping. I’d take them to some of my favorite spots, including Cerberus Brewing, Fossil or down to Bristol Brewing. It would be fun to introduce them to the other local brewers that have been so monumental in my career development as a business owner/head brewer. To finish off the day, we’d either grab steaks at The Famous or we’re heading to O’Furry’s for their double dipped wings! Probably the wings.
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Matthew Peetz encouraged me to apply for the Micro Fermentation Tech at the BSI (Brewing Science Institute), he was also my home brew partner from the beginning. Matthew helped me progress and laid the groundwork for everything we’re doing today.
Dustin Hall (Brewtography Project)