Bobby Gordash Leaves Holy Mackerel, Signs On With Florida Beer Co.
It was a good run while it lasted, but for Bobby Gordash and Holy Mackerel Beers, the time has come to part ways. Today, Gordash starts his next endeavor as brewer representative and craft-beer alchemist for the Florida Beer Co. in Cape Canaveral.
Gordash started Holy Mackerel Beers in 2006 after winning a Sam Adams homebrew competition ten years earlier. He sold ownership in the company in May 2011; however, he remained as the brewer and sales representative.
In his new capacity with FBC, Gordash will be a part of the research and development team, hopefully continuing to brew the tasty Belgian-style beers that made Holy Mackerel famous. He will also continue experimenting with infusions.
He hooked up with FBC through a friend who is a sales manager at the brewery.
Gordash and Holy Mackerel parted on good terms. One of the reasons Gordash left the company was because the brewery could not keep up with demand from distributors. Holy Mackerel contract-brews its beer out of a small-batch brewery in Greenville, South Carolina.
Holy Mackerel also runs a brewpub located in Davie called the Mack House, formerly the location of Stage 84.
"Florida Beer Co. has a huge brewery there, and they're putting their money where their mouth is," Gordash said. "They are doing some real cool things, and I want to be a part of that."
Florida Beer Co. is the largest craft brewery in Florida in terms of production, brewing well over 100,000 barrels every year. Within the past couple of years, the company has moved from its former location in Melbourne, Florida, and recently expanded production.
In 2003 FBC reorganized itself, and in 2005, the company purchased several other brands throughout the state including Key West Beer, Ybor Gold, and Hurricane Reef.
Holy Mackerel Beers will continue to run under the direction of Broward native Larry Hatfield.
Gordash will continue to live in and work from Broward County.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.