What’s your current position at your brewery, and how did you get started in the craft brewing industry?
I am senior head brewer at Iron Hill Brewery & Restaurant in Philadelphia. I always tell people I wouldn’t be a brewer today if I weren’t a dishwasher when I was 16. After graduating from college with a homebrew habit, I hadn’t yet lined up a job in my field (journalism), so I went back to the well and got a job waiting tables at the original Dock Street brewpub. I got my toe into the brewery by giving tours on Saturdays and helping out where I could. After a while I stopped sending resumes to newspapers and focused on my brewing career.

What’s new at Iron Hill?
A pretty big expansion: last year we opened four new locations. Iron Hill is looking to hit 20 locations by 2020.

What’s the best part of being a part of the craft brewing community?
Just that, the fact that it’s a community. I love being a part of something where you’re friends with your competition and actually work to help each other succeed.

Name a favorite food and beer pairing.
An acidic lambic and a triple-cream cheese. The fat of the cheese helps squelch the acidity and reset my palate for the next sip.

What’s your biggest accomplishment unrelated to your job?
I started a cycling club that now has more than 500 members.

What’s your favorite beer from another brewery?
Sierra Nevada Celebration. I always start looking for it when the weather gets crisp.

What do you like to do in your time away from the brewery?
Ride a bike or sit in front of a fire.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?
Any trip to Belgium is a great one, but I had the luxury of going with Tom Peters, founder of Monk’s Café in Philadelphia. There’s Belgium, and then there’s Belgium with Tom!