What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I’m the brewmaster at One Barrel Brewing Company in downtown Madison, Wis. Before starting here, as a homebrewer I had the pleasure to brew at several breweries (Ale Asylum, MobCraft, House of Brews, Dead Bird). I’ve been at One Barrel since December 2018.
What’s new at One Barrel?
Since the beers I create here do not leave the building, I get to brew whatever I come up with. Also, due to only 1-bbl batches, the beers turn around rather fast. Recently, for example, we had a 10.5 percent ABV saison on draft made with black lemons, lemongrass, lemon peel, lemon juice, and dry hopped with Lemondrop. We also had a triple IPA that was dry hopped five times.
What’s the best part of being a part of the craft brewing community?
Meeting and talking with other brewers, learning new steps/ procedures, and seeing that customers are enjoying the creations I come up with. As a homebrewer it was always magical to wake up the day after you brewed and see the bubbles in the airlock. At the commercial brewery it is always great to taste the raw product while it is fermenting and when it is carbonated and see that your ideas did become another beverage for people to enjoy.
Name a favorite food and beer pairing.
Oktoberfest with brats (hey, this is Wisconsin…).
What’s your biggest accomplishment unrelated to your job?
Coming from the Netherlands 13 years ago and adapting to the U.S., then landing a dream job.
What’s your favorite beer from another brewery?
Bell’s Two Hearted will always have a special place in my heart.
What do you like to do in your time away from the brewery?
Play soccer and take care of my family.
What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
Australia. For my other job I have been to Melbourne several times and the beer industry is really up-and-coming there. Seeing small breweries with great beer and flavors is great when you are so far away from home.