What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I am the CEO and co-founder of Maui Brewing Co. in Kihei, Hawaii. I started Maui Brewing in 2005 after several trips to Hawai’i drinking what I thought was local beer. In fact, it was made on the mainland and shipped back. I believe craft beer should be based on quality, innovation, and a sense of place. To me, that story should be authentic, so we set out to create a REAL local craft beer for Hawai’i.
What’s new at Maui Brewing?
I’m not going to mention COVID-19. Darn, I did it…anyhow, we’re focused on projects both from an efficiency and innovation standpoint. We have some really cool new ideas we’re working on, and moving towards a re-design on the can line for efficiency with a high speed cartoner and mix pack automation.
What’s the best part of being a part of the craft brewing community?
The BEER! And of course all the amazing people in it. I think especially in today’s world, craft brewers create a sense of community that is largely unparalleled in other industries.
Name a favorite food and beer pairing.
Pineapple Mana Wheat and Goat Cheese Croquette…first thing that popped into my head!
What’s your biggest accomplishment unrelated to your job?
Most recently, I’d say getting my pilots license about a year ago. I’d been flying for about seven years and finally decided to focus and get my private pilot certification. It was pretty epic as I was going through a bit of a life change, so it gave me something to pour my mind into.
What’s your favorite beer from another brewery?
Prima Pils is always a go-to. I crushed a few Sierra Nevada Pale Ales a bit ago and that brought me back to the memories of what got me started in beer.
What do you like to do in your time away from the brewery?
I’m a pilot and water lover, so I fly and do anything water related. SUP, scuba, snorkel, or just swim in the warm Maui ocean.
What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
Kolsch in Köln and Altbier in Dusseldorf. The history of the beer styles, the place, they style of service so deeply rooted in tradition. And the juxtaposition of the two styles only being cities 20 minutes apart was amazing.