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

I am chief of brewing operations and brewmaster for Brewed to Serve Restaurant Group, Inc. a family-owned brewery restaurant group. After taking up homebrewing in 1989, I interned with several breweries and eventually built out a brew-on-premise facility with a friend and ran the brewing program. In 1996, I moved to Atlanta and became head brewer at Atlanta Brewing Company while my partners and I built out Max Lager’s Wood-Fired Grill & Brewery, which we opened in 1998. Our restaurant group also opened White Oak Kitchen & Cocktails, Richards’ Southern Fried, and are currently building out our biggest venture, Bold Monk Brewing Co.

What’s new at Max Lager’s and Bold Monk?

We recently added a barrel area to Max Lager’s and have been producing a variety of mixed fermentation beers. The newest thing is the buildout of Bold Monk Brewing, which will include a full barrel room with foeders, a canning and bottling line, a 17,000-square-foot restaurant, and a 5,000-square-foot beer garden in an adjacent wooded area.

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

It truly is a brother/sisterhood. I can’t think of another industry that works so collaboratively.

Name a favorite food and beer pairing.

Spicy Szechuan Gong Bao Ji Ding with a clean, crisp German Pils.

What’s your biggest accomplishment unrelated to your job?

My kids…how could there be anything more than that?

What’s your favorite beer from another brewery?

I’d have to say Tropicalia from Creature Comforts. Thor thinks it’s worthy.

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

Golf and traveling the world.

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

If I had to pick one, South Africa. An amazing place and we found some amazing beers.