What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I'm the director of brewing operations for Smuttynose Brewing Co. [in Portsmouth, N.H.]. I got started after being a homebrewer in college by landing a job at the Twenty Tank Brewery in SF. So sad to see the Twenty Tank close...
What’s new at Smuttynose?
We are in the process of starting construction on a new facility in Hampton, N.H. The location is a 13-acre property called Towle Farm and will house our production facility as well as a pub that will be retrofitted into the old farmhouse.
What’s the best part of being a part of the craft brewing community?
The openness and general joviality of the people involved, including our staff and other brewers and enthusiasts.
What do you like to do in your time away from the brewery?
Drink, eat, travel, play music, visit with friends and family, read, golf, discuss topics that are of interest, watch movies, cuddle, bike, and sleep. Among other things...
What’s your favorite food and beer pairing?
Smuttynose Really Old Brown Dog Ale with Manchego cheese. Perfect.
What’s your favorite beer that your brewery does not produce?
What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
If you consider sake a beer (as you should), I remember one of my first nights in Tokyo spending an evening with John Gauntner at a local izakaya in Shimokitazawa, an absolutely incredible introduction to the world of this wonderful beverage. Sharing sake or a beer with the Japanese is one of the most civilized drinking experiences on earth. Highly recommended.