Neil Fallon | Chief Executive Officer
Born and raised in Western Washington, Mr. Fallon loves the science of fermentation! He Founded the American Brewing Company, Inc. (ABC) in Edmonds, WA in April of 2010. Located just north of Seattle, American Brewing Company became a leader in the craft beer community. Mr. Fallon was appointed Position Number One on the Washington Beer Comission by the WA State Department of Agriculture and also served a three year term as the commission’s Treasurer. He is CEO of one of only five publicly traded craft breweries in the world and on April 1, 2015 completed the company’s first acquisition of the new and exciting bucha…live kombucha brand.
Prior to founding ABC, Inc., Mr. Fallon performed business development for various technology companies. Travelling the world, he has worked with some of the world’s largest companies outlining strategic alignments, partnerships and M&A. Mr. Fallon also has an impressive real estate development background building neighborhoods enjoyed by hundreds of families today. Mr. Fallon split his undergraduate work between Northwestern Univerisity and Western Washington University and turned out for football as a quarterback in the NCAA Big 10 Division. He has a love of family, animals, and the outdoors.
Frank Commanday | Technical Director, Brewmaster
Frank has twenty-seven years experience in the craft beverage industry as a microbiologist and brewer, and played a key role in the emerging American craft brewing industry. In the course of developing our unique product, Frank has become one of few individuals around with a scientific understanding and practical approach to the Kombucha fermentation.
Frank’s acquaintance with the nascent craft brewing industry began in the summer of 1982, while a graduate student in microbiology and brewing at the University of California at Davis. After a bike ride in Chico, he stopped by Sierra Nevada Brewing Company for a visit and tour. He left with a summer job in the lab and fermentation cellar. At the time, this pioneering brewery was housed in a small metal building across from a body shop in a dusty back alley. The equipment was mainly adapted from old dairy tanks, and scrounged from Modesto-area used wine equipment suppliers, cobbled together by the company’s founder, Ken Grossman. Although he had to return to Davis to finish his graduate studies, this brief experience had a lasting effect: a career in a “conventional” industry or doing basic research was out of the question!
After earning an MA in microbiology at UC Davis, Frank moved to Portland, Oregon, and learned brewing QA techniques at the Blitz-Weinhard brewery. He was soon applying them while setting up the QA lab as the first employee at Portland Brewing Co (now part of Pyramid Brewing Co), and gaining practical skills in brewing and cellar operations. After 2 years, he joined Widmer Brothers Brewing Co, designing, constructing, and running their downtown satellite brewery before joining their main production facility as Plant Manager and QA Manager, setting up their QA program/lab and Engineering Department. Frank introduced modern automated process controls to the growing facility, and designed/ managed a variety of process system projects (e.g. grain-handling, CIP, keg filling/cleaning, a second satellite brewery by the Portland Rose Garden Arena). He took sensory analysis courses at UC Davis and Siebel Institute (Chicago), and successfully integrated sensory analysis (regular taste panels) to the QA and product development programs. In the midst of a big expansion in 1996, with the introduction of the bottled product, Frank recognized the necessity of centrifugation prior to packaging, and led the successful effort to ensure shelf stability of Widmer’s primary product.
Frank moved to San Francisco in 1997 to set up and run a microbrewery at E&O Trading Company, an upscale Asian/fusion restaurant in the downtown shopping district. He enjoyed brewing his own formulations as much as his customers enjoyed drinking them, and resolved that his ongoing career would always somehow involve the production of brews of his own design.
With one small exception, Frank’s career has exclusively involved small start-ups, with innovation being the main imperative. His extensive practical experience in designing process systems, managing projects, and sourcing and commissioning equipment marries well with his microbiological skills and understanding of fermen