Assemblage Beverage Co. was originally founded in 2020, as Assemblage Personal Beverage Consulting. In 2022, we started a rebrand for our company, and all of the services we offer as well as changing our business name, logo, website, podcast, merch, and social media presence.Our LogoThe logo, which was beautifully designed by Adam's cousin, Morgan Cannon, who is a talented tattoo artist based in West Lafayette, Indiana. The logo features a skeleton character that is excited to celebrate after a long week. He has already popped the cork on a bottle of A.B.C. red, and is wearing his favorite weekend Hawaiian shirt. The burgundy with gold grape shirt is an homage to both of our podcast hosts' love for Hawaiian shirts, which they could be seen wearing every Friday during college. If you watch our podcast, you might see our hosts wearing the same shirts!The PodcastAssemblage Beverage Podcast (formerly The Assemblage Wine Podcast) has some excited news, as we are adding a co-host as well as making the content more genuine to who we are as a company. We are excited to announce that Mason Aronson will be joining our podcast as Adam Shoemaker's co-host! You might recognize the name because of Episode 23 of The Assemblage Wine Podcast: Time, Place & Purpose with Mason Aronson. Mason and Adam have been friends and drinking buddies for a decade, roommates in college for almost three years, and have over twenty years of hospitality expertise between them! During the rebrand and while listening to some of his favorite podcasts, Adam wanted another host on the show in order to add a new perspective and excitement to the show. He knew right away that Mason would bring those things and more! We will still be talking wine, but we will be adding Mason's love and knowledge for all things beverage!

Specialized in Italian and American artisanal cheesesGained customer service skills through teaching customers about cheeseWorked along colleagues to maintain and sell around four-hundred products

Participated in a bar pop-up in Austin, TX; hosted by Flor de CañaAssisted with the training of new employeesWorked in the ice room preparing ice for serviceAssisted with recording daily inventory

Responsible for opening and closing the buildingAssisted professional staff with daily tasks and office workHelped organize and set up campus events

Completed a three week stage during my semester awayServed banquets for up to fifty guestsCooked banquets for up to fifty guests

Prepared banquets for up to 350 guests in the Banquets DepartmentPrepared cold salads, appetizers and sandwiches in the Garde Manger DepartmentDeveloped customer service skills by working action stationsAssisted with recording monthly inventory

Oversaw 10 back of house employeesParticipated in daily production: prep, worked the lineHelped with menu costing for existing and new menu items