What’s your current position at your brewery, and how did you get started in the craft brewing industry?

My current position is managing all aspects of our barrel aging program [at Anderson Valley Brewing Co. in Boonville, Calif.]. I got my start in the brewing industry by reading everything I could on the subject, brewing tons of batches at home, and eventually getting picked up by a local brewery to work as an assistant brewer.

What’s new at Anderson Valley?

We’re gearing up for the release of our spring seasonal, Spring Hornin,’ a floral IPA. We have also revamped our tasting room.

What’s the best part of being a part of the craft brewing community?

The best part of being in the craft beer community is the community. We’re all in this together and there is so much love and passion for beer that occurs. It’s just amazing.

What do you like to do in your time away from the brewery?

My time away from the brewery is spent with my loving wife who kindly puts up with my passion for the fermented form. I also am an avid organic gardener, large format fractal artist, and musician.

What’s your favorite food and beer pairing?

Hmm’that’s a hard question because beer and food pairings are so versatile. I would probably say a really good pizza and a Pilsner. It’s a classic match made in heaven.

What’s your biggest accomplishment unrelated to your job?

Always following my dreams. When I really want to do something, I work hard, overcome obstacles, and accomplish what I’ve set out to do.

What’s your favorite beer that your brewery does not produce?

So many breweries make so many amazing beers now that it’s very hard to narrow it down to just one. It might be a tie between Dogfish Head World Wide Stout and Weihenstephaner Hefeweissbier. Oh, but then there’s Russian River Pliny the Elder. And Three Floyds Dark Lord rocks! OK’so I guess I don’t have a number one favorite.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

It was a recent trip to Sierra Nevada’s main brewery in Chico, Calif. that nailed it for me.Their facility is beautiful, their food is great, and their on-tap exclusive beer was to die for. We got treated with such professionalism by their staff and that human connection is super important to maintain.