Wheat

Michael ‘Mikey’ McFerran’s journey in the bar industry is a story of evolution and inspiration. Having been immersed in this world for more than half his life, Mikey’s experience spans from being a patron to a proprietor, witnessing every facet of the bar scene. His career began at the young age of 18 in Glasgow, Scotland, where he started as a glass collector in pubs, gradually climbing the ranks through various roles, from cellar man to manager, eventually making his mark in New York City.

In 2016, Mikey achieved his lifelong dream by becoming the co-owner of The Spaniard, now one of the most popular bars in NYC’s West Village. However, the advent of the pandemic and the personal milestone of expecting a son, who was diagnosed with Hypoplastic Left Heart Syndrome (HLHS), profoundly altered his perspective on life and success.

This pivotal moment led Mikey to reimagine the role of alcohol in social settings. With a newfound purpose, he set out to foster a culture of acceptance towards non-alcoholic options in bars and social gatherings, challenging the traditional norms of what constitutes a “good time.” His vision was to transform the bar scene, offering inclusive and diverse experiences without alcohol at the forefront.

This transformative journey culminated in the creation of Good Time Brewing, a testament to Mikey’s dedication to his son, personal growth, and the evolution of the bar industry. His mission was clear: to provide an inclusive offering, a non-alcoholic beer that could be enjoyed by all, including his son. Mikey’s vision for Good Time Brewing wasn’t just about crafting beverages; it was about reshaping the social fabric of bars and celebrations, ensuring that everyone, regardless of their choices or circumstances, could be part of the good times.