OUR VISION

Mocama will be a brewery with high art aspirations mixed with commercial sensibilities. We want to be one of the few new breweries that wholeheartedly and artistically influence craft brewing and its culture. The excitement, uniqueness and palpable authenticity of our brand will make an impact nationally and internationally.

Mocama’ investment in custom manufactured equipment and talented personnel will enable us to offer our customers an expansive product portfolio. The flavor profiles of most of our offerings will be complex and nuanced. In addition to domestic and imported grains and hops, our recipes will frequently utilize experimental hops and distinctive craft malts. Ingredients and processes not traditionally used in beer will be leveraged on a regular and evolving basis. We will incorporate an array of techniques like traditional single step infusion mashes as well as the more complex decoction method for our limited production lagers, chilled whirlpool hop additions, and intensive water profile manipulation when necessary. We will regularly brew with ingredients like local feijoa, hibiscus, flatwood plum, and beautyberry (just a few of many) in balanced, complementary ways. In addition to commercially available yeast strains, we will isolate and bank a series of proprietary wild yeast and bacteria cultures to produce our sour and wood aged beers. These proprietary strains will express the terroir of Amelia, Big and Little Talbot, and Cumberland islands, and will therefore be difficult at best but more likely impossible to emulate elsewhere. The foeder, puncheon, and wine/spirits barrel room will grow over time, and the beers emanating from this program will give Mocama a significant edge in the marketplace. Spontaneous fermentation utilizing our rooftop koelschip will be utilized for sour production in partnership with leading farmhouse breweries and blenderies to further showcase the skills of our brewers and the abstract thinking prevalent in all facets of Mocama.

The majority of beers on offer in the taproom will be experimental 30 barrel batches to create and maintain consumer interest and excitement. By keeping variety at the forefront, experimentation and innovation will reign supreme and guests will be mesmerized. Mocama’ brewers will be encouraged and incentivized to push the limits and explore, with new recipes for taproom-only beers that are available until they are not. This will enable us to perfect recipes and evaluate new offerings at minimal cost and risk to Mocama’ reputation for well-rounded and flavorful beers. Once we are satisfied with sensory analyses and customer feedback on a recipe, it can be added to the production schedule of beers destined for distribution.

Our core beers will be highly sought after, envied by our competitors, and will elevate Mocama to the upper echelon of American craft breweries. A fusillade of flavors and styles that will win the hearts and minds of craft beer drinkers far and wide, these beers will be the embodiment of consistency and perfection.

Our Culture

Anchor 1

Mocama was founded by entrepreneurs whose life experiences have taught them that the finest of details matter. Everything matters. A commitment to exceptionally high standards will permeate all aspects of our company. Mocama will grow to be an industry respected, commercially successful craft brewery whose employees comprise a well-compensated, highly motivated team working in a meritocracy built to help them flourish and succeed to their highest potential. Their great efforts will earn great rewards. Team members will be talented, passionate, dedicated, and genuinely kind people. We embrace collaborations with other highly differentiated brewers from around the world.

We are steadfastly dedicated to curating a brand that is innovative and aesthetically dynamic while creating an identifiable culture of positivity. As a Certified B Corporation and participant in ‘1% For the Planet’ initiatives, Mocama will have a meaningful impact on our environment. We will play an important role in our community raising funds and awareness for local and regional charities.

Brand Identity / Art Direction

Anchor 2

The founders of Mocama have very clear ideas about how to create and position the Mocama brand. Michael Oliveri has extensive experience in art direction, defining the aesthetic direction of brands, and overseeing the creative professionals we intend to engage for this project. Derek Imes has been instrumental in the creation of several beer brands, named several beers that are successful in the marketplace currently, and has worked with leading brand development teams in the craft beer industry.

Our brand is defined as our customers’ perception of our company, including our products and our culture. It’s their feeling about what we do and ultimately shapes why they either love or hate us. This brand message is conveyed through many touch points, but most importantly, our identity, package design, web design and marketing. The quality of Mocama beer, the immersive brand experience we provide in our taproom, and the level and type of community involvement play a crucial role as well.

Positioning is the strategic act of defining our core concept, main audience, and how we differentiate ourselves from the competition. We also have to effectively communicate this position and what is unique about our brewery to our target market. The images, colors, typography, packaging, and web design elements must reinforce this idea every time we encounter our customers.

Together, branding and positioning tell our story in a compelling way to current and potential customers. Our goals for the branding and positioning process for Mocama are:

To frame our brand values
Define our brand essence and core brand messages
Determine Mocama’ positioning
Outline the Mocama Brand personality and voice
Tell our story through compelling design and art
Unify the design of our brand identity, packaging, website, and taproom