While I love drinking craft beer, the science of brewing is not my part of this operation.
My work begins after the keg is tapped – pairing our beer with a variety of food flavors (bacon is a personal favorite), trying new recipes with beer (beer pickles, spent grain breads – yum) and planning events to share our small-batch beers.
I started experimenting with brewing 25 years ago just after my days at Lebanon Valley College – putting my chemistry classes to good use. A few years ago, Allison and I decided to make brewing our craft.
My inner science guy likes to build great beer recipes that deliver terrific color, distinct flavors and characteristics of traditional style beers.