What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I am a brewery assistant at Benchmark Brewing Company [in San Diego, Calif.] and a bartender in the brewery’s tasting room. I’ve always been interested in craft beer, but I decided to get into the industry when I worked at Brothers Provisions bottle and cheese shop, which boosted my knowledge.
What’s new at Benchmark?
Last summer we released my first professional batch of beer, Mike’s Belgian Blond. I brewed it on our pilot system, which we call our Trail Crew system. Also, we recently began canning Benchmark Table Beer, Brown Ale, and IPA.
What’s the best part of being a part of the craft brewing community?
Meeting other people who are passionate about craft beer.
Name a favorite food and beer pairing.
Humboldt Fog cheese and IPA.
What’s your biggest accomplishment unrelated to your job?
Graduating from Berklee College of Music.
What’s your favorite beer that your brewery does not produce?
Locally, The Harlot from Societe. I also love a fresh Pilsner from Sierra Nevada.
What do you like to do in your time away from the brewery?
Play guitar and listen to records.
What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
Brussels. Fresh Taras Boulba at every bar and all the lambic I could drink at Cantillon.