Tripp grew up in Harvard, Massachusetts before venturing west to attend the University of Montana. Long accused by his dad of having Champagne tastes, he elected to pursue a career in food to keep caviar, fine cheese, and craft beer close at hand. His first food-related job was in Alaska on salmon and crab fishing boats. (Yes, like Deadliest Catch.) After hanging up his Grundens, Tripp returned east and landed at Formaggio Kitchen where he spent eight years as an artisan cheese buyer. These days Tripp heads up sales and marketing for Mystic where he's honored to represent (and enjoy daily) some of the finest beer in the world.