What’s your current position, and how did you get started in the craft brewing industry?
I am brewmaster at Marin Brewing Company, a microbrewery celebrating 21 years in the industry. My parents taught me to homebrew and in 1995 I attended the American Brewers Guild, an intensive craft brewing and engineering program.
What’s new at Marin Brewing Co.?
I’ve been experimenting with a new brew, called ChiSB, a blend of ESB and Chinese herbs, the herbal blend coming from the herbalist who worked with Jerry Garcia of the Grateful Dead.
What’s the best part of being a part of the craft brewing community?
The people I’ve met, from the industry folk to the patrons, and the fact that the craft brewing community is a group of people who want to see the industry thrive as a whole. It isn’t so much about individual success but success for all microbrewing.
What do you like to do in your time away from the brewery?
I like to cook, travel and play disc golf.
What’s your favorite food and beer pairing?
There are so many choices, but I have to say my favorite is a steak served with bleu cheese sauce, paired with our own Pt. Reyes Porter.
What’s your biggest accomplishment unrelated to your job?
When I was young I was an accomplished bicycle motor cross competitor.
What’s your favorite beer that your brewery does not produce?
Saison Dupont from Brasserie Dupont.
What’s the most exotic travel destination at which you’ve had a chance to sample the local beer?
Rio de Janeiro.