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01-10-2017 11:13 AM


48 years old



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  • Samobor, Croatia
  • I am an American expat living in Samobor, Croatia. I work freelance as a color artist for comic books, mostly working for Marvel Comics, DC Comics, Vertigo and Image Comics. I'm from Southern California, but lived in Portland, Oregon for nine years. That's where I started my real heavy beer education.
  • Playing drums,all things beer,driving around the Croatian countryside.
  • Color artist.
  • Matt Hollingsworth
  • I got into homebrew while living in Portland, Oregon, in 1997. I was in the land of beer so I was naturally drawn to that. I brewed 10 extract batches, then 80 all grain batches in the next 5 years after that. Somewhere around batch 20, I started entering competitions with my first being an online one called Networt, based in New Jersey. Took 2 gold out of 3 beers entered. Sometime maybe around batch 30 or 40, I joined the Oregon Brew Crew. Loved that group. Entered beers in competition around Oregon, Washington and Texas and won a bunch more medals. And judged at a lot of competitions too, which was fun and educational. rnrnI moved to Southern California in 2002 and stopped brewing because of space constraints in apartments. I'm now living in Croatia and have been brewing here since August of 2009. I am heavily involved in the beer scene here and am the head judge for Croatia for our homebrew competition in June every year.
  • Mostly Brett beer these days.
  • Male
  • Married


  • Posted in thread: Captured wild what? on 01-03-2017 at 07:32 AM
    I caught a wild yeast about 3-4 years ago as well.First batch I did with it was 5 gallons of
    small beer. Figured I didn't wanna waste a brewing day, so went the small beer route from the
    batch I was a...

  • Posted in thread: What yeast gives the most Belgian flavor? on 12-13-2016 at 10:44 AM
    If you don't already know all of this, this link shows the supposed sources of yeasts from
    Wyeast and White Labs.I like the Duvel and Westmalle strains myself.

  • Posted in thread: WLP644 -Brett B Trois on 04-21-2016 at 07:38 AM
    I just bottled a tripel, and was not impressed with the sample I took. Maybe will improve with
    carbonation.Also not as attenuative as I had expected. Only took a 1.060 down to 1.006. Mashed
    low and lo...

  • Posted in thread: Hefeweizen yeast & Brett C. on 01-21-2016 at 05:37 PM
    Glad to hear that you brewed this up.I'm a little surprised that the Brett is so dominant in
    the aroma. I would have thought it would be very hefe-like for the first month or so until the
    Brett starte...

  • Posted in thread: Why Switch To An Airlock? on 01-19-2016 at 10:42 AM
    I've never seen a blowoff tube suck back into the beer after all these years of brewing. Might
    happen if you leave it on and then cold crash the beer. Never tried that myself. These days I
    don't have ...

  • Posted in thread: WLP644 -Brett B Trois on 01-19-2016 at 07:20 AM
    Data points on attenuation with Brett Trois WLP644 from batches I've made:1. Mashed at 153.
    Attenuation 89%.2. Mashed at 152. Attenuation 90%.3. Mashed at 153. Attenuation 85%.4. Mashed
    at 153. Attenu...

  • Posted in thread: WLP644 -Brett B Trois on 01-18-2016 at 05:58 AM
    What BrewinHooligan wrote. I would also argue that it's not necessary to mash low to get high
    attenuation. This yeast will give high attenuation no matter the mash temp.

  • Posted in thread: Homebrew Fatigue on 01-15-2016 at 04:55 PM
    I had to take 7 years off when I lived in places where it wasn't possible to brew. And when my
    son was born, I took a few months off. That time when babies are so young is pretty exhausting.
    Like othe...

  • Posted in thread: Trying to understand sour on 01-15-2016 at 04:35 PM
    This is some good stuff. I'll trade out the WLP677 for the WLP655. From this thread I've
    learned that Lacto is inhibited by high IBU's but what about Brett? I don't mind if it takes a
    while to sour. T...

  • Posted in thread: ECY Dirty Dozen starter is butter bomb on 01-15-2016 at 06:14 AM
    I have seen Brett produce diacetyl. Nothing like what you're writing about and not that set of
    bugs. I bottled a beer a year and a half ago, though, and added a vial of Yeast Bay Beersel

March 30, 2014  •  10:16 AM
Hi Matt,
We met over a year ago, at Ludo Beaurain's place. Had a great talk, and some of your excellent beers. You told me you never tasted Westvleteren, and I (half) promised to try and get you some. I finally got hold of a (two years old) bottle. Will be glad to swap it for a bottle of one of your better efforts! I'm following you on Twitter, so you can leave me a message there, or here, or, best of all, contact me through the Belgian Embassy in Zagreb (ask for Katrien).
Now I will have a Delta, a fine Belgian IPA created last year by Brussels Beer Project. Cheers!