What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I’m the head brewer of Conshohocken Brewing Company in King of Prussia, Pa. I used to be a full-time graphic designer, but then I got involved in homebrewing and it took off from there. I went through the American Brewers Guild course and had an internship and then a full-time job at Iron Hill. After that I worked at a winery taking care of their barrel room/cellar before happening into brewing at Conshohocken.

What’s new at Conshohocken Brewing?
We recently moved into a new location in King of Prussia and updated most of our equipment. We upgraded to a 30-bbl brewhouse, added four new 60-bbl fermenters and another 60-bbl brite tank, and built up our own canning line among other things.

What’s the best part of being a part of the craft brewing community?
Everywhere you go, brewers are so nice and so willing to talk shop. Everyone has their own opinion and their own stories to tell and are ready to share a beer at the drop of a hat. It’s a great community to be a part of.

Name a favorite food and beer pairing.
I’m not a healthy eater so getting to drink a beer while I eat a salad is probably keeping me alive.

What’s your biggest accomplishment unrelated to your job?
My daughter was born right around the time I started brewing. I’ve named beers after her, she’s toured breweries with me, and she’s stopped by and watched me work. I’m very proud of her and glad that she thinks what I do is cool so far.

What’s your favorite beer from another brewery?
Bob Barrar’s Baby Bob over at 2SP is one of my favorites right now. 2SP’s The Russian is an amazing example of the style and this lower alcohol version doesn’t disappoint. Bob also took a chance on me and helped me get my internship, so I’m eternally grateful to him.

What do you like to do in your time away from the brewery?
A brewer once told me, “I like being here in the brewery, but I also like not being here.” I try to be outside, go fishing, cook, or do something else that isn’t brewery related so that it’s all balanced out.