1. Where is your brewery?
2. What was the first beer you had that made you realize craft beer was going to be a bigger part of your life?
1991 San Luis Obispo County; Sierra Nevada Pale Ale. The idea of beer completely flipped in my head. I could finally understand what I was tasting. So much depth.
3. What is your favorite style to brew and why?
I've worked hard at keeping an open mind with regards to classifying beer into categories. Regardless of style, if the beer in my hand at that moment is a well-crafted, balanced beer with layers of depth, free of off-flavors, then I'm enjoying it.
4. If you were stranded on an island (with a working refrigerator that automatically replenished itself) and you could only have one beer for the rest of your life in that fridge, which would it be?
Is that island in the tropics, temperate or frigid environment? For consistency, drinkability, and technical merit, I have always loved Duvel for all those aspects. It's been one of those beers I've geeked out on over the years, and just chance that we now work hand-in-hand with this company. I'm in heaven.
5. What is your favorite music to listen to in the brewery?
Soul-funk with a bit of alt-country pop. Think Curtis Mayfield meets Blitzen Trapper.
6. Which other brewery has inspired you the most? Why?
From a technical standpoint, the people at New Belgium and Sierra Nevada have offered so much of their time and expertise to me. I owe them.
7. Single hop beer - which hops are you using?
Saphir. For the versatility of using it in Lambics as well as Pilsners.
8. Where is your favorite place to get a beer after work and why?
Firestone Walker Barrelworks, Buellton. It's hard to find a fresher and more diverse selection of beer in the SY Valley.
9. What is one piece of advice you'd give to someone who thinks they want to get into the craft beer industry?
Constantly reach out to the older industry statesmen for advice. There's no shame in asking questions to people who know more and have already made the mistakes.
10. Dogs or cats?