Tripp is currently Outreach Director at Mystic Brewery in Chelsea, MA. He comes to the craft beer world after eight years in artisan cheese as a buyer and manager at Formaggio Kitchen in Cambridge. Between these roles and stints salmon and crab fishing in Alaska, Tripp has become very fluent in the language of food. He has in-depth knowledge of beer and cheesemaking processes, terrior, seasonality and pairings. Tripp has traveled extensively in the US and abroad tasting and scouting the very best products to bring back to New England. Through these travels he’s developed an extensive network in the artisan food community, many of whom have become close friends. With Small Batch Daily, Tripp is thrilled to provide a platform to connect these passionate producers with food lovers across the country.