What’s your current position at your brewery, and how did you get started in the craft brewing industry?

I am CEO, co-owner, master brewer, and dude with a plan at Studio Brew in Bristol, Va. As a homebrewer I asked my wife, ‘How hard can it be to start a brewery?’ In 2010, we started with a 1-bbl nano and quickly grew to a 3-bbl. Realizing we were working hard to go broke, we decided to push this dream to the next level. In November 2015, we opened our 15-bbl high gravity brewery with 30 15-bbl fermenters, and the fun began.

What’s new at Studio Brew?

More equipment for the brewery, plus new and incredible food offerings in our taproom to complement our beer and food pairings.

What’s the best part of being a part of the craft brewing community?

The circle of love, passion, and pride: The love in creating a craft beer from raw materials and the passion that goes into it from all of our Studio Brew crew. The pride in knowing that we gave our best to create a craft beer that our customers and fans love, and the passion they share with us about our craft beers.

Name a favorite food and beer pairing.

Wood-smoked elk medallions with our Black Cherry Bourbon Barrel-Aged Belgian Dark Strong Ale.

What’s your biggest accomplishment unrelated to your job?

Living life while visiting this planet for more than 60 years.

What’s your favorite beer that your brewery does not produce?

Rochefort Trappistes 10. It’s a perfect creation, the beer that opened my palate and started my journey of being a brewer.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

San Diego while attending my first CBC, surrounded by so many awesome brewers/breweries while sampling incredible beers.

What do you like to do in your time away from the brewery?

My wife and I never get total time away since we own a brewery, but when we have a moment I love hanging out with Mocha Stout, the coolest dog ever.