Today I would like to introduce to Alex Ganum, the owner and head brewer of one of Portland’s most beloved craft breweries, Upright Brewing. Alex recently took home a bronze at the World Beer Cup 2012 for its Oyster Stout at the World Beer Cup 2012 in the category for “Indigenous Beers”. (Headline Photo Credit: Brewpublic.com)

Photo: UprightBrewing.com

Inside the Mash Tun: Alex Ganum

Owner & Head Brewer, Upright Brewing
Portland, OR
Twitter handle: @UprightBrewing

How did you get into the craft beer industry?

Like everyone else, homebrewer who couldn’t stop! I started right after moving to Portland in 2002 after meeting a bunch of other homebrewers, and within a year and a half ended up as an intern at Brewery Ommegang. That was a wonderful experience, both professionally and personally, and I returned to Portland in early 2004 to look for a gig. Eventually Dan Pedersen who ran the local BJ’s hired me, and I spent a few years there learning a bunch and having a blast making beer!

How long have you been brewing at Upright?

Upright started producing beer in March 2009.

Out of all the beers you have brewed, what is your all-time favorite?

Wow, tough question. I’ve made a lot of beers here. For the bigger releases, I’d have to say the Flora Rustica really does it for me. I’m just a sucker for that herbaceous/floral/bitter profile. For smaller batch beer, probably the Special Herbs. That one brought together pretty wild aromatics in a pleasant way, and had a great level of acidity that played into the whole thing perfectly.

What is you favorite beer and food pairing?

Anchor Steam and plain cake donuts. I also like to mess around with stinky cheeses and various beers.

Photo: Brewpublic.com

What is the best part about working for Upright?

Being a brewer is fun because for all the hard work, the job really is super satisfying and you can show up and leave with a big smile everyday. Specific to Upright, I’d say getting to work on different styles throughout the year is the best part.

If you were a style of beer, what would you be and why?

That’s a silly question.

Photo: UprightBrewing.com

Outside of craft beer, what are some of your other hobbies and interests?

I like pursuing other projects and have another business with more to come down the road, which certainly chews up some time. Apart from that, I enjoy going out to new restaurants with friends, visiting wineries, distilleries, and the like, and also listening to records, mostly jazz, orchestral and Afro-Cuban.

And lastly, what does craft beer mean to you?

Craft beer is so much. Personal pleasure, bonding with others, and quenching thirst to name a few. It’s not heavy or serious, even if you pour yourself into it completely or can’t imagine living without it. You know the feeling. It is the real thing.

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I would like to introduce to Eric, brewer at Rock Bottom in Des Moines, Iowa. For those unfamiliar with it, Rock Bottom is a franchise restaurant and brewpub concept that prides itself on offering fresh craft beers, made in house, at all of its locations.

Inside the Mash Tun: Eric Alan Clarke Sorensen

Regional Brewer, Rock Bottom – Des Moines
West Des Moines, Iowa
Twitter handle: @RBDesMoines (formerly @sorebrewer)

How did you get into the craft beer industry?

I started as an apprentice brewer at Lost Coast in 1992. Went to UC Davis after the first year & Siebel Institute after (the then required) two years.

How long have you been brewing at Rock Bottom?

Nearly nine years now.

Out of all the beers you have brewed, what is your all-time favorite?

I don’t really have a favorite beer or even a favorite style. There are beers that I’m proud of and they aren’t just the ones that have received medals. I enjoy different beers for different occasions and moods. Mostly, what I like doing is surprising folks with a beer that they don’t expect; but you just cannot beat seeing a roomful of people enjoying the fruits of your labor. That said, the challenge I set for myself was to make a great beer with the most simple malt bill and one variety of hops. I was so pleased with the first attempt, Van Der Pils – made with Calypso hops, that I brewed Nelson Sauvin Reserve Pils.

What is you favorite beer and food pairing?

I really am equally broad in my approach to food and believe that you should drink the beer you want with the food you enjoy. Contrast is just as important as congruence and complement. I dislike being prescriptive…part of that may be having grown up in the anti-establishment punk ethos in San Diego and part of it likely stems from my education in anthropology & linguistics. I really enjoy foods from a variety cuisines and it drives me nuts that so many restaurants whose cooking I enjoy only stock pale lagers or at best a more limited selection than their wine lists. We’ve come a long way but there is still room to grow.

What is the best part about working for Rock Bottom?

Our ability and freedom to create beers that cater to local tastes and trends while still being able to push those limits and educate our guests about the variety of beer. I get immediate feedback about my beers so I will often work through ideas with a trusted circle. I am making very different beers than I did when I started here, yet I still brew a few of the old favorites.

If you were a style of beer, what would you be and why?

When I started there weren’t quite so many “styles” and we often brewed out of style. The world of artisanal, craft or small breweries has changed and yet I would probably be something somewhat funky and out of style. I know that categorization is a human trait but I think being somewhat unexpected is good.

Outside of craft beer, what are some of your other hobbies and interests?

Back when I lived in California, I really enjoyed surfing & gardening. Having moved the family to the Midwest, I have more time for cooking, reading, watching my four girls play sports, and teaching them music. Life is pretty full and I hope to get back to metal working at some point.

And lastly, what does craft beer mean to you?

Craft Beer means more to me than any of the usual definitions; it means I care about what I make and whether it is enjoyable. It’s being able to create a whole range of experiences that broadens and uplifts our minds & lives.

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I would like to introduce to my friend Gary O’Flanagan — the head brewer of Mendoncino Brewing. In addition to his own beers, Gary also oversees the production of many other contract brews from Northern California!

Inside the Mash Tun: Gary O’ Flanagan

Head Brewer, Mendocino Brewing Co.
Ukiah, Ca.
Twitter handle: @GaryOFlanagan

How did you get into the craft beer industry?

In 1994 I was on sabbatical as an Options Specialist from the investment banking firm of Morgan Stanley Dean Witter and during that time I managed to get into home brewing. It wasn’t long before I was managing the Home Brewery (now Beer Beer and More Beer) and working as an assistant brewer for Main Street Brewery in Corona, Ca. When the brewmaster position at Riverside Brewing became available to me I knew my days on Wall Street were over and I’ve never looked back. At the 2000 GABF I took gold and bronze medals and it wasn’t long thereafter Mendocino Brewing was knocking at the door.

How long have you been brewing at Mendocino?

I’ve been a craft brewer for 16 years of which 11 have been at Mendocino.

Out of all the beers you have brewed, what is your all-time favorite?

Wow. That’s really a tough one Ashley since my favorite beer is always the one currently in my glass at any given time.

What is you favorite beer and food pairing?

I can never get enough of any Imperial Stout with oysters.

What is the best part about working for Mendocino?

Being a part of the New Albion/Mendocino Brewing legacy. It’s truly an honor being a part of the team and working with the very people who created the craft beer movement. Although Jack McAuliffe and our founders have all retired and no longer roam the Brewhouse, their spirit is still very much here.

If you were a style of beer, what would you be and why?

That style hasn’t been created yet. But if you blended the complexity of my Barley Wine with the arrogance of Greg’s Double Bastard and topped it with Sam’s off centered 90min you’d be in the ballpark.

Outside of craft beer, what are some of your other hobbies and interests?

In the summer you will no doubt find me on Lake Mendocino boating and wake-boarding before and after work. I’m also a pilot so during the fall/winter season you’ll find me at 13,000ft taking in everything scenic northern California has to offer.

And lastly, what does craft beer mean to you? Dang Ashley, that’s another tough question. Let’s see. I work in an industry that encourages me to challenge my creativity, places no restriction on my innovation and surrounds me with peers of the highest integrity. Even after 16 years I still wake up and look forward to start mashing in. All of which wouldn’t be possible without the craft beer fans who by far are the most discerning drinkers in the world. There is nothing more gratifying than standing in the checkout line behind people with a cart full of Eye of the Hawk who don’t recognize me and listening to them rave of the great time they’re gonna have enjoying their favorite beer. Priceless. Craft beer to me is not only my passion, it’s also my way of life. Cheers!

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I am truly honored to introduce you to my good friend Eric Surface, the very funny and always charming Jack-of-all-trades and owner of Mt. Tabor Brewing Company in Vancouver, WA. Eric is also an advocate of the beer cocktail movement, which you all know is near and dear to my heart! Cheers!!!

Brewer Spotlight: Eric Surface

Grunt, Grain Schlep, Keg Washer, Brewer, Server, Owner, Delivery Guy at Mt Tabor Brewing Company
Vancouver Wa USA (formerly of PDX OR)
Twitter handle: @mttaborbrewing

How did you get into the craft beer industry?

I started out as a homebrewer with several friends.

How long have you been brewing at Mt Tabor?

Originally, it was known as the Mt Tabor Brew Crew and there were 5-6 of us who got together once a month to brew beer post marriage and kids. It was our excuse to get together and hang out once a month. Eventually there were two of us who were hooked on it and that’s when the ball started rolling downhill. Hence Mt Tabor Brewing was created over one too many beers if I remember right.

Out of all the beers you have brewed, what is your all-time favorite?

Originally it was the Asylum Ave IPA, I think I brewed that beer at least 30 times before I got it where I wanted it. But as of the past few years my all time favorite house beer is the Sibeerian Bull Imperial Stout. I only brew it once a year and it can last several years. I just finished off a keg that was from 2009.

What is your favorite beer and food pairing?

Up until recently, my favorite food and beer pairing was an Imperial Stout Float. Take the Sibeerian bull and combine it with either coconut or peppermint candy ice cream and I’m hooked. Recently we did a food and beer paring dinner with Tommy O’s Pacific Rim Bistro in Vancouver. That night I realized how well a hoppy IPA that’s fermented with a Belgian yeast pairs with a simple salad that had butter lettuce, citrus wedges, fennel and a citrus vinnagrete. Probably one of the best beer/food pairings I’ve ever tasted.

What is the best part about working for Mt Tabor?

My favorite part of working at the brewery is the freedom to express my creativity. I love combining beer styles that i like to create something that’s unique to MTBC.

If you were a style of beer, what would you be and why?

Probably something that’s bitter, I’m becoming a bitter old man these days due to lack of sleep.

Outside of craft beer, what are some of your other hobbies and interests?

My wife and kids are very important. With the amount of time I spend on my regular job as well as getting the new brewery location firing on all cylinders doesn’t leave much time for anything else. So what ever they want to do I’m in or at least I’m along for the ride. We like to explore the cities around us, travel to the mountains and spend time outdoors and hang out with other families. My wife and I like to sample new restaurants whenever we get the chance, you never know where we might want to get a tap handle at next…

And lastly, what does craft beer mean to you?

Wow, that’s a tough question. I look at crafting beer more as creating something that is unique to individual or the brewery. Throw out the traditions, style guidelines or rules and it’s all about creating something that you envision on your taste buds and want to see in your glass.

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I would like to introduce you to Jeff Rosenmeier, the adorable American behind the beers at England-based Lovibonds Brewery. For those that might not know about the significance of the name, Degrees Lovibond (or °L) is a measurement for the color of beer. #Beer101

Inside the Mash Tun: Jeff Rosenmeier

Chairman of the Beer (aka Founder/Owner/Brewer), Lovibonds Brewery
Henley-on-Thames, England
Twitter handle: @Lovibonds

How did you get into the craft beer industry?

My first job out of University in the early ’90s was in Milwaukee Wisconsin and my friends and I started to get into the up and coming craft beer movement that was happening there. One night a friends brother handed me a beer that was as black as night and I asked where I could buy it. He said that he made it…my reply was something like ‘Bullshit, you can’t make beer’…I didn’t know…he showed me all of his gear and the next day I spent 100 dollars on equipment and Charlie Papazian’s book and I was hooked.

My IT career took me to England where my homebrewing hobby just kept getting more and more out of control. I was getting sick of working for the man, so I chucked it all in, forming Lovibonds Brewery in 2005.

How long have you been brewing at Lovibonds?

2005

Out of all the beers you have brewed, what is your all-time favorite?

I think we are the first brewery in England to have a sour beer programme, with a small number of barrels in our cellar currently working their magic. Our best selling brand is a wheat beer and the sour programme started when I had a batch of our wheat go Berliner. It tasted great and we put it on the bar as Sour Grapes and people really dug it. So we had the sourness, but no funk. I purchased a bunch of ex French wine barrels and inoculated them with bugs…that beer has now been on the wood for 24 months and we are working on the final blend for packaging in the near future. It has been a real fun watching this beer evolve and real fun getting people into sour beer (something unheard of here).

What is you favorite beer and food pairing?

Henley Dark (our Smoked Porter) + Crunchie + Pork Scratchings Trust me!

What is the best part about working for Lovibonds?

As you know the beer industry is something real special…I’ve really enjoyed getting to know other brewers and the great suppliers in this industry. When I was in IT, I really got off on the problem solving element of my job and running your own business and especially a brewery, there is no shortage of problem solving to be done.

If you were a style of beer, what would you be and why?

IPA, for a couple reasons I guess. The beer business is great, but it can be real tough here in the UK due to the tied house system. This has caused me to be quite bitter at times…I think someone’s already done it, but I’d love to create a beer called ‘Bitter American’.

Outside of craft beer, what are some of your other hobbies and interests?

Being a small brewer there really isn’t a need for a gym membership, but I do try to get some exercise by mountain biking. We live in what they call the Chilterns and it is one of the most beautiful places on earth with tons of great trails for mountain biking. I also like skiing and am lucky enough to do at least one trip a year to the Alps with my wife and two beautiful girls.

And lastly, what does craft beer mean to you?

You are lucky in the states because craft beer is firmly in beer drinkers vocabulary. This is not the case in England and there is a ton of debate as to what craft beer is and whether it should be used at all to describe what I do. I am a craft brewer, no doubt about it. I think a brewery does craft beer if you can access the people that are responsible for making the beer.

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I would like to introduce to Todd Parker, one of the tallest, funniest, most talented and passionate brewers that I’ve ever had the pleasure of sharing beers with. Todd’s Apple Streudel Tripel is seriously one of the best beers I’ve ever had in my life (hint hint). I seriously love this man, and you will to after you meet him!

Inside the Mash Tun: Todd Parker

Head Brewer ( technically I could be called Brewmaster also, but out of deference to friends who have real German Brewmaster credentials, I do not use it), Copper Canyon Brewery

Southfield, MI (just a few miles Northwest of Detroit)

Twitter handle: @Beertodd

How did you get into the craft beer industry?

While a grad student at CSUF, I had gotten to know the brewers at BJ’s Brewhouse in Brea, and they had gotten to know me and my homebrews. After I finished my degree, the Head Brewer there asked me what I was doing, I replied “just looking for a job”, his response was “well, why don’t you work for us in the meantime.” I’ve been in the industry since.

How long have you been brewing at Copper Canyon?

4 ½ years

Out of all the beers you have brewed, what is your all-time favorite?

That’s tough, like asking a parent what their favorite child is. I have had some hits and a few misses here and there. My RyePA and Apple Streudel Tripel are two of my favorites, however, probably one of my most successful beers is my Summerzest, which is a beer I have to make all summer. It is a modified Wit made with orange peel, lemongrass, ginger, and honey. I am very proud of a beer that I just made called Faux Bruin. It had been a project ruminating in my brain for several years. It is my take on the Flanders Red/Brown styles of beers, except I made it without adding souring bacteria and wild yeast post boil. I used a sour mash technique to develop the acidity as well as by adding some Balsamic vinegar to the boil. I added some raspberries, strawberries, cherries, and cranberries to develop the fruitiness, and some vanilla and an oak spiral to add some of the characteristic background flavors. I fermented it with a Belgian yeast that develops a tartness in the beer. While I did not get the acidity characteristic with the style, I am happy with the results that I got and with future batches, I might let the sour mash go longer to build the acidity.

What is you favorite beer and food pairing?

Girl Scout Samoas with bourbon barrel stouts, esp. Founders KBS

What is the best part about working for Copper Canyon?

I am allowed the freedom to be as creative as I want, which is a nice feature. I can brew a Saison with 12 different flowers, or a Stout with chocolate, or an 8% Marzen.

If you were a style of beer, what would you be and why?

Sometimes I’m an IPA fermented with Brett., sour and bitter. Other times, I’m a Scotch Ale, a big sweet thing, chock full of fun. In general though, I see myself as a Belgian Strong Ale, a non-traditional beer, with a little spice and a heck of a kick.

Outside of craft beer, what are some of your other hobbies and interests?

I have a stinker of a dog called Flipper, who can be a handful, much of which is my fault. He has diabetes now, so that means daily insulin shots and consistent feeding times. I enjoy playing soccer when I can as well as BBQing meat.

And lastly, what does craft beer mean to you?

Craft Beer means Passion, it is the embodiment of that Brewers passion to create something beautiful. It isn’t a product, it is art. It isn’t the “be all, end all” that pays the bills, it is why I do what I do, why I exist. It is not designed to be inoffensive to the masses, it is designed to be good.

DVD bonus features:

Beervangelism efforts: member of the MBAA, Michigan Brewers Guild (on Marketing Committee), monthly Beerposiums, official mascot of the Detroit Draft Divas womens group, and contributor to the Beertoddcasts with the Brew Bubbas podcasts (Brewbubbas.com).

Have you ever experimented with Beer cocktails, if so, what was your favorite concoction?

Yes, Beer Cocktails are the natural progression from Bourbon Barrel beers, Maple beers, and Chardonnay Barrel beers. It is trying to enhance an already good product with some different flavors. It is just evolution, expanding the palette of colors for the mixologist to use. Personally, I have played with a few, adding a splash of Tequila to my Apple Streudel Tripel works very well, and I do not know why. My favorite though is a Summermaker, which is a shot of Whiskey in a pint of Summerzest, the Summerzest acting like sour mix, for a very tasty Whiskey Sour.

Today, I would like to introduce you to Robert Demaria — the owner, brewmaster and Mad Scientist of Prism Brewing Company in North Wales, PA.

Inside the Mash Tun: Robert Demaria

Mad Scientist (aka owner/brew master), Prism Brewing Company
North Wales, PA (Philly suburbs)
Twitter handle: @prismbeer

How did you get into the craft beer industry?

I was a home brewer whose soul was being slowly sucked out by corporate America. Having a background in film/TV, my creative side soul was dying in that stuffy office. While finishing my MBA I researched the craft industry for all of my assignments and saw a great business opportunity AND a way to get my soul back.

How long have you been brewing at Prism?

A year and a half.

Out of all the beers you have brewed, what is your all-time favorite?

Insana Stout… there is something about brewing with chocolate and bacon that turns me on I guess.

What is you favorite beer and food pairing?

That would be our Insana Stout with chocolate covered bacon hanging off the pint glass… throw in maple pancakes with some fresh syrup and you have breakfast for dinner.

What is the best part about working for Prism?

The freedom to be creative and not brew to style. Nearly every beer here is brewed with adjuncts and so it is a real challenge to think about a new ingredient and work to balance flavors and compliment our base style. It’s not just opening your refrigerator and tossing stuff in… it takes a creative and scientific balance to get it to work right.

If you were a style of beer, what would you be and why?

I wouldn’t be any classic style… I can’t be defined so perhaps “experimental” would be my style. I, like my beers, are multifaceted and can’t easily be defined.

Outside of craft beer, what are some of your other hobbies and interests?

Sleeping… I’m here all the time. But when I forego sleep, I like to ride my motorcycle, go to concerts, gamble, and even make an attempt at connecting a club and a ball. Everyone at the brewery also has an oath to do a 14er every year at GABF… or at least try.

And lastly, what does craft beer mean to you?

Craft beer to me is a celebration of diversity. As lame as it sounds I love hanging out with people from different back grounds, ethnicities, sexual orientations and so on. Craft beer is diverse like our culture… apart we are nothing, but put us all together and you get one hell of a party.

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I would like to introduce to Ben Edmunds, the genius brewer behind Breakside Brewery’s outstanding line-up of aristan beers. Inspired by his passion for the culinary arts, Ben is one of the most creative and innovative brewers in the craft beer industry. As a graduate of both Yale University and the Siebel Institute of Technology, Ben is not only talented, but extremely intelligent. Cheers!

Photo Credit: BREWPUBLIC.com

Inside the Mash Tun: Ben Edmunds

Head Brewer, Breakside Brewery
Portland, OR
Twitter handle: @breaksidebrews

How did you get into the craft beer industry?
I am a long-time craft beer lover and homebrewer. I left my job as a high school teacher in 2008 to move to Portland, where I was amazed by the depth of the craft beer scene. I always had it in the back of my head that I might want to try and become a pro brewer, and moving to Portland confirmed it for me. In 2009, I went to the Siebel Institute to get my training. I returned to Portland in 2010 and have been here in the industry ever since.

How long have you been brewing at Breakside?
I’ve been involved with Breakside since the planning phase–the owners and I first met in early 2010. It wasn’t until November 2010 that we were actually brewing in house. Since then we’ve been going strong!

Photo Credit: BREWPUBLIC.com

Out of all the beers you have brewed, what is your all-time favorite?
We made a lot of different beers–over 85–last year, and we’re on track to do the same this year, so it’s hard to pick just one. We made a spruce beer last summer called “Just the Tip” Spruced Wheat that I really loved. We made a German Pils last fall that I was really proud of as well.

What is your favorite beer and food pairing?
I don’t know that it’s my all time favorite, but recently I was at a beer dinner where we had a Bourbon Barrel-Aged Tripel paired with pork scrapple. That was pretty mind blowing.

What is the best part about working for Breakside?
We’ve got a fantastic staff and wonderful regulars. Everyone in our pub looks forward to trying new beers, and on a small brew system we get to be really creative. Portland is also the greatest beer city on the planet, and one of the direct perks of working for Breakside is that I get to contribute to and learn from the beer community here.

If you were a style of beer, what would you be and why?
I guess I fancy myself as a saison of sorts. Fruity and dry…appropriate in most situations and well suited to food.

Beer Bloggers Conference Panel - Photo Credit: Emily Engdahl

Outside of craft beer, what are some of your other hobbies and interests?
I’m an avid cook–if I weren’t a brewer I would definitely work in a kitchen, and some of my closest friends are cooks and chefs, so we spend a lot of time playing with cooking projects in our spare time. Portland has a lot of great smaller music venues, so I love going to see new music and up-and-coming acts. I do the gym thing a lot these days. Usually I’ll spend a lot of time on a day off in a coffee shop reading the New York Times, The Economist, or one of the books I have checked out from the library.

And lastly, what does craft beer mean to you?
I’m a brewer because I believe that creating a great environment with beer and food creates great community. Making beer is also a labor of love–it requires patience, trial and error, precision, living with your mistakes, technical rigor, imagination. I love that at the end of the day, I have a product of my own making to share with someone. It’s an industry that’s equally committed to quality, artisanship, and fun.

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!

Today I would like to introduce to you one of my favorite men in the world, the ever talented and absolutely adorable Jason “Saison Man” Yester of Trinity Brewing. Artist, brewer, and loving pet owner — Jason is an extraordinary person, and a great friend. Cheers!

Inside the Mash Tun: Jason Yester

“King”, Trinity Brewing
Colorado Springs, Co
Twitter: @SaisonMan

How did you get into the craft beer industry?
I was damn poor when I was in College, but I scrounged up enough money to buy a home brew kit for my roommate. He never used it, so I just kinda took it over! I was also a Biology major, and quickly I was able to see how valuable a background in Biology is in brewing. I developed an independent thesis titled “A Microbial Analysis of Bottled Ale,” and crafted the first Colorado Barley Wine in a bottle circa 1997… the rest is history :p

How long have you been brewing at Trinity?
Wow… I think the real question is ‘How long have I not?” :)… When I was 18 I proclaimed that I would start/own a brewery by the time I was 30. I only missed that date by about 6 months! Trinity opened in August of 2008.

Out of all the beers you have brewed, what is your all-time favorite?
I really enjoy experimentation, and consider a lot of the brewing I do to be ‘Cuisine Inspired.’ As Saison is my favorite style of beer, nailing a single favorite is very difficult. Although I may answer differently on any given night, I am going with ‘Double Rainbow,’ a Saison I crafted with an old co-worker John Schneider (Owner of Black Fox Brewing). Wanting a challenge we crafted this collaboration Belgian with 2 ingredients for each color of the rainbow and fermented it with Sake procedures. We used copious amounts of locally grown Syrah grapes to create a very vinous beer. The task of trying to create balance and never overwhelm any of the ingredients was quite difficult, and we nailed that balance on this beer. Only about 600 champagne bottles were released, and the batch is completely sold out… I can’t wait until I run into this bottle again after a few years of cellaring

What is you favorite beer and food pairing?
Old growth, barrel aged Flemish Sour Brown, with Maytag blue cheese and a cube of ripe watermelon atop a leaf of endive.

What is the best part about working for Trinity?
The sincerity of the people I get to see everyday! From co-workers to our customers, there is one thing they all have in common…. a love for beer! I am surrounded by a vibrant community that continues to grow organically. When I come to the brewery, I always feel inspired by this environment and I enjoy how I am pushed to excel. I couldn’t ask for a better situation as a brewer and an artist.

If you were a style of beer, what would you be and why?
Ha, ha… Saison of course, in fact I think I am part Saison already … Saison is the French word for ‘season,’ always changing, always interesting, and always unpredictable (plus it’s always presented in a cool glass)…. if I were any other style I would eventually get bored.

Outside of craft beer, what are some of your other hobbies and interests?
I am extremely passionate about gardening and growing my own food! I love to cook! Freelance writing, doing paintings with my bare hands, hiking, camping, FOOSBALL!! and hanging out with my pups

And lastly, what does craft beer mean to you?
I hope I can explain this while avoiding criticism !

I look at the term ‘Craft Beer’ as a social and conscious movement…. and more than anything, an awakening. So many intelligent people from so many different back grounds have built this business upon art, authenticity, inspiration, expression, and an extremely high level of generosity. Craft Beer is a very healthy, growing, and evolving culture… it’s exciting to be a part of… THE END :3

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Want to see one of your favorite brewers featured? Just leave a note in the comment section below or shoot me an email!