“What a Wonderful World” our opening song led by David Woodward accompanied by Burr Stewart, was the perfect way to launch our meeting on a gorgeous summer day.  Todd Summerfelt followed up with an inspirational reminder to be adaptable and stay on an even keel during tumultuous times, a nice summer sailing analogy.  And our main speaker, Pike Brewing Company founder, Charles Finkel, quoted FDR by saying “now is the time for a beer” as evidenced by the beer tasting preceding our meeting.  We welcomed two remarkable new members, Crysti Chen, introduced by Rob LoBosco, and Marsha Mutisi introduced by Charley Dickey.

Back to that time for a beer, Charles Finkel is much more than a local brewer.  He is an artist, writer, designer and entrepreneur who founded Pike Brewing Company in 1989.  He is called out as among a dozen principals responsible for the modern renaissance of beer and one of the leaders in shaping the American Craft Beer renaissance.

Charles began his auspicious career in the alcoholic beverage business managing a liquor store in the mid 1960s in Broken Arrow, Oklahoma.  Completing a degree in design and marketing, he moved to New York where he worked for a wine importer.  He founded a wine distributor company, Bon Vin, in 1969 and represented independent wineries in Europe, California and Washington State, among them Ste Michelle Vineyards, one of only two wineries in Washington. 

His talent for marketing and sales propelled him to become VP of sales and marketing at Ste Michelle Vineyards in 1976.  But his design skills set him apart as his labels adorn some of the world’s most famous beers and he said that he still designs alphabets every day.  His company, Merchant du Vin is now the worlds’ largest craft beer importer.  He was the first to offer craft beers, beers from Belgium, and the first to market fruit beers. 

Pike Brewing Company opened in Pike Place Market in 1989. Along with a stable of independent craft beers like Kiltlifter and Naughty Nellie, he runs two restaurants and offers brewery tours.  He also has what he says is the best hamburger in town, with organic beef raised by our member Mark Weed.

The membership engaged in 10 minutes of “table talk” answering the question, “how can we better articulate the path to leadership for our club?”  Notes from the conversations will be collected and will help inform the Seattle Rotary Club board of strategies to identify and invite new leadership.

Thank you Totem Reporter Laura Rehrmann