Beyond the Brew: Farm Fresh

Meet the Minds Behind the Greens: John Michael Mead and Bryce Tillman at Skagway Brewing’s Indoor Farm

John Michael Mead

Just outside our third-floor admin offices, you’ll unexpectedly find a thriving indoor farm—quietly redefining what’s possible in Alaska’s rugged climate. At the helm of this operation is John Michael Mead, with part-time support from Bryce Tillman, one of our talented line cooks. When he's not working the kitchen line, Bryce lends his hands to the farm, proving that farm-to-table can truly happen under one roof. Together, they’re pushing boundaries and cultivating more than just produce—they’re nurturing sustainability, innovation, and community resilience.

From Humboldt to the Sub-Arctic

John’s path to Skagway was anything but ordinary. With a degree in biology from Humboldt State University and over 16 years in commercial medicinal and recreational cannabis cultivation, he was ready for a new challenge. “I thought this would be an exciting and different challenge and decided to make my way north,” he says. “Also, my mother said I should take this role. I always listen to my mother—and I’m very glad I did.”

A Passion for Growing in Unlikely Places

John’s love for sustainable farming and aeroponics stems from a deep curiosity. “Being able to grow plants in places plants should not grow is a huge flex,” he says with a grin. But his roots go deeper. “My grandmother taught me how to grow big plants from tiny seeds with just water and love. That’s where it all began.” Years of building and managing indoor cannabis farms honed his technical skills, but it’s that early influence that still guides his work.

Brewing Collaboration

One of the most exciting aspects of the farm is its symbiotic relationship with the brewing operation. “Tyler, our brewmaster, sends his excess carbon dioxide from the brewing process up to the farm, which helps increase our produce yields by up to 30%,” John explains. “Excess yeast is also used in the microbial compost teas we make in-house—cutting our dependence on store-bought fertilizers.”

The collaboration extends to the kitchen, too. John coordinates closely with the culinary staff to meet weekly produce needs and even supply surrounding businesses with any surplus.

Planting Seeds for the Future

John’s vision is rooted in self-sufficiency. In the short term, he aims to produce all fertilizers in-house using local inputs and to develop an in-house seed program. Long term? “I want to integrate more solar energy and reduce our reliance on electricity. Eventually, I’d love to turn the farm into a classroom where people can learn about alternative growing methods and see what goes on behind the scenes.”

A Mission Grounded in Sustainability

For John, the importance of local food production goes far beyond cost. “The real issue isn’t just how much shipped produce costs—it’s the environmental toll of growing food in deserts where water is scarce and shipping it thousands of miles using fossil fuels,” he says. “And most of it arrives half-rotten anyway.”

Farms like this one offer an alternative. “Beyond food, showing our community that we can grow lettuce in the Sub-Arctic year-round might be inspiring to some,” John adds. “Technology, people, and the planet are constantly evolving. This farm is an example of how we can adapt.”

Fun Facts and Favorite Bites

So what does a visionary farmer like to grow? “Brussel sprouts,” John says without hesitation. “Because they’re goofy-looking plants.” And his go-to meal at the BrewCo? “Southwest salad with halibut and croutons—especially when it features our greens.”

And just when you think you’ve got John all figured out, he surprises you: “I love telenovelas.”

Next time you're enjoying a crisp salad at Skagway Brewing Company, take a moment to appreciate the care, innovation, and collaboration that brought those greens to your plate—courtesy of John, Bryce, and a whole lot of plant love. 🌱

Bryce Tillman