Adeline Druart is president and CEO of Lawson's Finest Liquids, a Vermont-based brewery, taproom, and retail store. She’s also a member of the New England Advisory Council, which gives the Federal Reserve Bank of Boston on-the-ground economic insights from leaders of small and mid-sized businesses. We spoke to Druart about her career and her focus on creating a purpose-driven business.

What is Lawson’s Finest Liquids, and how did it get started?

Lawson's Finest Liquids was founded in 2008 by Sean Lawson. The company started in his backyard in a little shed that he built with his friends. Fans discovered the delicious hoppy beer and began to ask for more. He increased his operations, but it still wasn’t enough to keep up with demand. As a result, in 2015 Sean teamed up with Two Roads Brewery in Connecticut to expand operations. In 2018, we opened our destination taproom and brewery in Waitsfield, growing from three employees to 50 in the course of a year. In 2023, Sean decided it was time to transition his role and hire a CEO to lead the company and our team of 90 employees, I was the lucky one who got chosen for this opportunity.

Through the years, we’ve tried to build a reputation as a great place to work because we think that helps attract and retain people. Offering competitive wages and benefits and perks like tuition reimbursement are a big part of that.

And yes, we still have Sean’s shed. We call it the wizard workshop.

How did you go from a cheesemaking intern to a company president?

I was studying in France to get my master’s degree in biotechnology and dairy science, and I wanted to learn English. I heard about this opportunity to intern in Vermont and make French cheeses.

I got an internship at Vermont Creamery and started working on the line, packaging and wrapping butter. I began observing everything since I didn’t speak the language. I would go home with a headache because my brain was working so hard to understand everything around me. Each night, I would practice what I was going to say the next day in English.

As the company grew, so did I. My English improved, and I moved from intern to operations manager, to general manager, and then president. When we were bought by Land O’Lakes, I then became vice president of the Dairy Food Division.

Where did your passion for food and science come from?

I grew up in France, in a small village with more cows than people, much like Vermont. Both of my grandparents are farmers, and my mom is an amazing cook. Growing up, we would cook everything from scratch, so I’ve learned to appreciate growing and cooking your own food.

My passion for great food and beer came from my love of science and my French culinary background. While in school, I loved microbiology and chemistry. I wanted to pair that with food, to research the science of how to create amazing flavors.

How are you making an impact in Vermont and New England?

We are a B Corp Certified business, which means we have been audited against some of the highest standards of social and environmental performance. There are 10,000 breweries across the country, and only 18 have this certification.

Since we’ve opened, we’ve donated $2.5 million to 390 Vermont nonprofit organizations. We want to see Vermont communities thrive, and we try to support that through several initiatives, including the Sunshine Fund, Good Brews for a Cause, and Sip of Support. In 2024, the Sunshine Fund alone presented over $300,000 to 24 Vermont nonprofits.

What interested you about the Boston Fed’s New England Advisory Council?

I was surprised when I was asked to be part of the council because I don’t have an MBA or a degree in finance. But I was glad to hear that the Boston Fed was looking for on-the-ground leaders who can share stories about the challenges and opportunities their companies are facing.

Since being on the council, I feel lucky to be part of the conversations with President (Susan M.) Collins and my colleagues across New England. I learn a lot from them and take that information back with me to Vermont.