In 2010, Patric Matysiewski began a career in fermentation. Hired on at Breckenridge Brewery originally to prep in the kitchen and wash dishes. Within a few months, he was summoned to operate the canning line. From here on, he excelled to bottling line operator, keg filler, and washer— learning the ins and outs of the cold side of brewing and cellaring.

In mid-2012, he was approached by the CEO of a popular urban winery to not only learn to make wine but also to contribute to the alternative packaging revolution in the wine industry. It was here that his crossover from the brewing industry played a vital role in the development of his career.

Patric remained at IMT until early 2017. From there, he exercised the Colorado Vintner’s Restaurant License in partnership with a restaurant group in Breckenridge, CO, undertaking the ambitious project of designing, excavating, and installing an underground winery underneath one of the most iconic bars in the state. Again, utilizing cross-training gained from the brewing industry, wines are served directly from pressurized Bright Barrel Vessels to the taps in a dual concept restaurant and wine tasting room setting. This is the first system of its kind in the world.

In late 2018, a cider label was added to his company under the name Ten Mile Cider Co., Summit County’s first homegrown brand, utilizing Colorado-grown pome fruit.