Ian Radogost-Givens, co-owner of Cellarmen’s mead, beer, and cider
What he does: “I do a little of everything here at Cellarmen's. We all wear seven hats, from going on honey and cider pick ups, tending to fermentation everyday, bartending on the weekends, making ciders and meads, and cleaning equipment constantly. Being a maker is 90% dishwasher, 10% mad scientist. We live a shop-rat lifestyle at its best. It is all a man or woman could ask for. Day to day is never one task when you are a company that is based on collaborating with all the workers at every turn."
How he got the job: "Hard work, dedication, and not taking no for an answer. I worked for free in the industry for a year and a half, and then was given the chance to make mead and cider. It was more than work to me; it was a lifestyle choice to become one of the best in the industry. After seven years of making in the industry, I was able to start a meadery, cidery, and brewery in Hazel Park with some great minds and friends (Jason Petrocik, Andrew Zalewski, and Dominic Calzetta) that I worked along side with for many years. We called it Cellarmen's. We use all real fruit, along with fresh spices in everything we do to create melomels, metheglins, and cocktail inspired meads as well as making traditional meads and ciders to showcase the high quality honey and apples we source from Michigan (and a non-lager lager)."
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Megan Frye is a writer based in Detroit and Mexico City. For work, she plays the jaw harp on the Mexico City subway for free chicle. Tweet her how you make your money, honey at @fryechild.