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On the morning of April 7, 1997, Kirby Shyer, the owner of the recently shuttered Zip City brewpub at Fifth Avenue and 18th Street in Manhattan, poured 3,100 gallons of Belgian tripel down a sewer drain. A New York Times reporter
Greg Schirf’s mother dropped him at the side of the highway in Milwaukee so that he could hitchhike to Utah. It was 1974, and the recently minted Marquette University graduate, hair down to his waist, was unsure of what he wanted to do with