What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I am currently the head brewer at Good Nature Brewing [in Hamilton, N.Y.]. This journey started about nine years ago when I first started working in the industry as a brewmaster assistant.
What’s new at Good Nature?
We recently obtained a 20 hectoliter high efficiency brewing system (HEBS) by IDD, and two 20 barrel American oak foeders from Foeder Crafters of America.
What’s the best part of being a part of the craft brewing community?
The community itself. Being able to work together with other brewers is just unique!
Name a favorite food and beer pairing.
Wild ales and oysters.
What’s your biggest accomplishment unrelated to your job?
Working together with college students/interns to develop a prototype for CO2 recapture.
What’s your favorite beer that your brewery does not produce?
German lagers…soon to be possible!
What’s the most memorable destination at which you’ve had a chance to sample the local beer?
Central New York. Here, craft beer is a lifestyle.
What do you like to do in your time away from the brewery?
Research and brewery trips to support our fellow local brewers.