Brewery owner taps MSU Denver for real-world experience and mentorship
Student to sell classmates’ beer as a way of giving back to the University.
With 468 breweries, Colorado is a solid place to learn and practice brewery operations. Just ask Elliot Knight, who has been learning the ropes not only as a brewery student but as a co-owner of BrewDog Denver and as its head brewer.
Enrolled in the Brewery Operations program at Metropolitan State University of Denver, Knight plans to sell beers brewed by fellow students at his facility as an opportunity to give back to the local institution and support the student brewers there.
“For us, having MSU Denver-student-brewed beers is an absolute no-brainer,” Knight said. “I wouldn’t be buying it if it weren’t darn good beer.”
Scottish-born, Colorado-brewed
From the far north of Scotland, Knight never envisioned himself owning a brewery growing up. The closest he came was his time working as a tour guide for Glenfiddich, a Scotch-whisky distillery, during a summer job.
“The steps for making whisky are the same as for making beer, right? It’s just that you distill it (Scotch whisky) at the end,” he said. “So I was already fairly familiar with the process, and I’ve already worked in that environment. But I never saw myself as a brewer, much less a brewery owner.”
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Likewise, Knight is no stranger to academics. His current program is slated to earn him his third postgraduate degree. He previously studied politics and international studies at the University of Sterling, where he met his wife, Paloma. Knight also has a Master of International Political Economy degree from the University of Kent. For a few years, he worked as a space-technology policy consultant in Brussels.
When an opportunity arose to open a franchise brewery location with his wife’s family, Knight jumped at the chance. That’s when BrewDog Denver was born.
Tapping a new career
Knight co-owns the first U.S. franchise location of Ellon, Scotland-based BrewDog with his wife, father-in-law and brother-in-law. Opened in April, the operation is equal parts restaurant and brewery, appealing to locals and multiple generations of families, much like his own.
“We’ve gotten plenty of support from the corporate team,” Knight said. “They’ve helped us a lot.”
One of Knight’s most important influences has been Professor Bernardo Alatorre, lecturer and Brewery Operations program coordinator in the School of Hospitality at MSU Denver. Alatorre has over 30 years’ experience in fermentation science, brewing science and technology, manufacturing operations and supply chain at MillerCoors, Avery Brewing and others.
“He’s always there to help,” Knight said. “He’s very happy to see one of his students going out and trying to apply the things I’ve learned.”
Students such as Knight aren’t necessarily common — that is, students who want to be brewers as well as brewery owners. “It’s like preparing a very proficient pilot who wants to get their own airline,” Alatorre said. “Not their own plane but their own airline. It’s complicated, it’s extremely risky, and it’s very expensive.”
Yet, he has been happy to provide mentorship to Knight as he builds the plane while flying it.
Looking ahead
Many businesses are still recovering from the early pandemic days, and many are coming back in new ways. When asked if he thought the brewing industry was still thriving in Colorado, Knight said it is but added that his business model also hinges on operating as a full restaurant.
“For us, what we’re seeing is our audience is still a craft-beer drinker,” he said, adding that beer drinkers from a decade ago grew up and have families now. Many are seeking experiences that appeal to young children as well as their retirement-age parents.
“We need to offer something more than the most powerful barrel-aged beer,” he added.
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BrewDog Denver offers tacos, wings, burgers, chicken sandwiches, plant-based choices and a kids menu.
It’s been only months since Knight took over brewing responsibilities at BrewDog Denver, but he looks forward to the future. “We’re just hoping to get things stable in terms of revenue and trajectory of the business,” he said.
But in the longer term, he hopes that serving student-brewed beer can be his way of giving back — in his words, “keeping things brewing for the next generation.”