Mark and Matthew Seiler first experimented with the art of brewing beverages back in their high school days growing up in New Hampshire. Since they were far too young to buy beer, they got creative and decided to brew up their own using old lobster pots and discarded bottles. “We learned a lot by doing it ourselves,” says Mark Seiler, who is three years older than Matthew.
But after high school, Mark left for college and eventually landed a job in the software industry in Austin, Texas. Meanwhile, Matthew stayed closer to home when he took a job working at the Flatbread Pizza Co., in Portland, Maine. The restaurant was renowned for using natural and organic ingredients in its food, including the beverages it served. It sold root beer, for example, that was made by a craft producer in Vermont. But when one of the big beverage companies bought the root beer company, it changed the recipe and swapped in high fructose corn syrup for the conventionally-grown cane sugar it has used in the past.