What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I am the president and master brewer of La Cumbre Brewing Co [in Albuquerque, N.M.]. I began as a homebrewer, then graduated from the American Brewers Guild and was hired at Chama River Brewing Co. back in 2007
What’s new at La Cumbre?
We are new. We have only been open for four months and are already in the process of a fairly large expansion. Five new fermenters, four new BBTs, and 12 wine barrels are on the way.
What’s the best part of being a part of the craft brewing community?
The people rock. Il Vicino is right down the street from us. If there ever could be two small breweries in competition with each other, it's us. I am great friends with both brewers and the owners. What other industry can you find that in?
What do you like to do in your time away from the brewery?
All my time away is spent with my six-month-old son, Miles. Time with him is even better than beer.
What’s your favorite beer and food pairing?
Hands down, Gueuze and fish. Had it at Trois Fontaine. Absolutely amazing.
What’s your biggest accomplishment unrelated to your job?
Convincing my wife I was marriage material.
What’s your favorite beer that your brewery does not produce?
Out of country, Dupont Biologique. In country, Sandlot’s Barmen Pils.
What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
Beersel, Belgium. That's easy!