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.