What’s your current position at Freetail, and how did you get started in the craft brewing industry?
I am the head brewer. Got started as a dishwasher at Texas’ first brewpub, Waterloo Brewing Co. Went on to become Assistant Brewer and eventually moved on to the Celis Brewery with stints at The Laboratory Brewing Co. and Blue Star Brewing Co. in San Antonio.
What’s new at Freetail?
A sour-mash wit beer we’re treating like a Berliner Weiss by offering fruit syrup additions. Straight up is still by far the most popular way to have it.
What’s the best part of being a part of the craft brewing community?
Traveling the country for conferences, trying some of the best beers in the world and meeting/rubbing shoulders with the great people that make this industry what it is.
What do you like to do in your time away from the brewery?
What time away from the brewery?
What’s your favorite food and beer pairing?
There are so many that work (and so few that don’t), but there is nothing like locally crafted beers alongside locally made cheeses.
Here in Central Texas that can be fresh Chevre alongside Real Ale’s Brewhouse Brown. Abroad it’s been a sharp Stilton with Lewes Castle Brown Ale or a funky Pont l’Eveque with Jenlain Blonde.
What’s your biggest accomplishment unrelated to your job?
Without a doubt, my 18-year-old daughter who’s entering college this year. (More her accomplishment than mine.)
What’s your favorite beer that your brewery does not produce?
For session drinking, it would have to be Live Oak Pilz. For celebrating a special occasion, Cantillon Grand Cru (if I can find it!)
What’s the most exotic travel destination at which you’ve had a chance to sample the local beer?
Brussels. Spent most of one day touring and opening bottles at Cantillon, followed by a trip to In’t Spinnekopke where we were fortunate to sample Cantillon Faro.