Andrew is a pastor, a father, a hunter, and now a home brewer. After years of wanting to try it but allowing myself to be intimidated away from it, my wife and I finally took the plunge last year and it's one of the best things to do over the weekend (outside of drinking the beer) When I'm not serving my congregation, I'm either in the woods hunting, making animals into delicious sausages or smoked meats, playing with my toddler daughter (read: teaching her the ropes of brewing beer), or on my patio with a beer in hand, a friend with me, and brewing up a new batch. Been learning a lot on brewing over the last six months with more to learn in the coming years! Prost!
Justinian has been home brewing since he got a home brew kit for Christmas a month before his 21st birthday. He brews up websites almost as often as beer and his currently playing around with www.onehourbrewday.com. He lives in Colorado with his wife, daughter and two dogs.
Cat Stewart has been a home brewer since her son created the monster with a “Mr. Beer” brewing kit Christmas 2007. Not long after opening that first can, the siren song of all-grain brewing lured her into the world of keggles and keezers. As a fermentation junky, Cat also enjoys cultivating sourdoughs, often using spent grain in bread recipes. Cat currently supports her fermentation habit as a screenwriter.
Chance Hellmann is an Archivist and Curator for a small county museum in the South East. When he isn't researching, writing, and designing exhibits he is usually digging around through old stuff trying to learn more about beer and taverns in colonial North Carolina or chasing his toddler son away from a hot kettle. Chance has written about some of Southeast North Carolina's earliest brewers and the imported beer industry prior to prohibition. Through his local homebrew club and with Broomtail Craft Brewery he has been able to brew some beers in honor of Wilmington, NC's early brewers.
Cody Gabbard is freelance writer based out of Denver, CO. He has written for several magazines in the Denver area and has a monthly beer column, Tapping In, in Colorado Avid Golfer. His full, published portfolio can be found at www.codygabbard.com.
Doornail lives and writes out of rural North Yorkshire, Great Britain. He made the first batch of homebrewed alcoholic ginger beer with his sister aged thirteen. His mother anxiously voiced her disapproval, but left it at that. Nearly forty years later, his main winemaking concern is work widely foraging for the fruit, yeasts, seed and cuttings from cider apples and pear trees, rose hips and varieties of drupe ideally suited to the production of wine and traditional cyder. He’s fond of saying to a point bordering on repetition, “The more you think you know, the more you discover that you’ll never have enough time to know everything about fermentations, wild or otherwise.”
Eric San Juan is a freelance writer, former craft beer columnist for the Philly Weekly, and author of several books, including “Stuff Every Husband Should Know” (Quirk Books 2011). His musings on beer, life, nerd stuff and more can be found at ericsanjuan.com. You’ll often spot him drinking good beers on his nerd nostalgia Youtube show, https://www.youtube.com/user/SneakersAndSoul. Eric thinks gardening is a logical extension of homebrewing and urges you to plant some fruits and veggies this year.
Hi everyone! I started brewing in 2013 as a hombrewer and then, after winning a medal at one of the greatest beer contests in Mexico, I started learning and studying more and more about beer. Right now I am the owner and brewer of a micro-brewery in the heart of Mexico City, pursuing the dream of being one of the best and innovative breweries of the region (you can check out our site http://beerproject.mx). Brewing, drinking, sharing and dreaming about beer,that's the summary of my life!
Hey everybody! I have been homebrewing since 2015, starting with stovetop kits and upgrading to an electric HERMS system using keggles in early 2017. My tendency in brewing is to dive deep into the science of why things happen so that I can control as many variables as possible in the brewing process. The biggest goal for me is to be able to brew the same beer twice. Since starting this brewing journey, I have been led to begin the process of starting my own brewpub in Portage, MI called Presidential Brewing Co. You can learn more at facebook.com/presidentialbrewingco . It is a ton of fun to chase this dream down, and I hope to see many of you at the brewery someday!
Jason has been brewing since 2012. Brewing in a small apartment, he brews extract, partial-mash, all-grain BIAB, and once in awhile he'll lug his mash tun up from the basement for an all-grain batch. He is a BJCP Certified Judge and works part-time at a LHBS in Cambridge, MA. To pay the bills he sells auto, home, and umbrella insurance out of a cubicle; if you live in the lower 48 states, PM BleacherBrewing for a quote! Otherwise you will usuallyfind him watching a game with a cold beverage in hand
I'm a brewer and author living in Switzerland. Together with a friend i own the tiny microbrewery Brädele Bräu. I am doing a lot of brewing related experiments and regularly publish articles on my blog lukasholenweg.comMy interest in brewing lies in optimizing and simplifying processes. If there is a better way, I want to find it. I believe good beer comes from a clean system and a healthy fermentation. But there is a lot of good beer around. Very good beer needs something more. A creative brewer, taking risks, it is not about the system anymore. It becomes an art.
Matthew O’Reilly is an obsessive homebrewer from Los Angeles, CA. He spent ten years cooking professionally before pursuing his passion for good, independent beer. He can now be found serving beer, and smiling, at Brouwerij West, a Belgian inspired brewery in San Pedro, CA.
Mike is a Cleveland, OH native that has been homebrewing for about 5 years. He mainly focuses on making good beer, but has also made some bad ciders in the past. His other deep passion is for cars, which led him to get a degree in Mechanical Engineering at the University of Toledo. He now lives in Columbus, OH with his beautiful wife and 2 dachshunds. He works full time at Honda’s R&D facility, where he’s an on-site engineer for a supplier called L&L Products. In a sense he likes drinking and driving, but of course not in that order. Fast beers and great cars are good for the soul. Yes you read that correctly.
Mike Dalecki is a college professor whose avocation is zymurgy. He was thrust into brewing when his local craft brewer changed the recipe of his all-time favorite brew; he channeled his anguish into homebrewing in an attempt to recreate it. He’s pretty close. His three favorite styles are ESB, California Common, and his house beer Funky Rye ale.
I live in Stillwater, MN, just east of St. Paul, with my wife, a dog and a cat. I’m a former newspaper editor, now working as a city bus driver. I brewed my first two five-gallon batches in 1998, using a starter kit my brother gave me for Christmas. I didn’t brew my third batch until almost exactly two years ago, as helping to raise our three children, the youngest of whom just entered college, took most of my free time. Batch number nine, a Who’s in the Garden Grand Cru Ale, is my first contest entry. I’m enjoying it as I await the judges’ words. I enjoy the creative and social aspects of homebrewing. All-grain is on my horizon.
Ray got his start homebrewing one gallon batches on his stove top, three and a half years ago. Shortly after, he co-founded the SoCal Cerveceros Homebrew club and currently serves as Vice President. SCC is the largest Latino based homebrew club in the state of California. Rivera is currently developing the Norwalk Brew House, a brewpub to be located in Norwalk,CA where he lives with his wife and three kids.
Hi I am Robbie an enthusiastic home brewer from Glasgow, Scotland. I learned the basic principles of home-brewing from my father who makes country wines from seasonal fruits like brambles (blackberries), gooseberries, elderberries, plums and raspberries and about anything that will ferment. After brewing a single extract kit I delved into all grain brewing and have steadily progressed to more advanced concepts like water treatment, step mashing and attempting to understand the scientific basis for many of the processes that transpire. Its perhaps this symbiotic relationship between science and art which makes brewing so attractive.
Originally born and raised in San Jose, CA, I moved down to SOCAL for college at UC Irvine (Business Economics class of 2011), and decided to stick around after graduating. I’ve been gluten free since 2010, and was tired of never having any beer to drink. A mutual friend was into homebrewing, and had me come over to hang at a keg tasting, and once I mentioned Ghostfish in Seattle (GF brewery), they got the idea to help me brew a gluten-free beer. From there, I’ve been fully immersed in learning everything I can about brewing beer and brewing as many beers as I can. I currently work as the Talent Acquisition Specialist for a growing Cyber Security Consulting firm, Tevora, and I have aspirations of putting my beers on the map at the Pro-AM GABF, and bringing them to a wider audience by opening my own Brewery one day.
My name is Robert (but I like to call myself Robko). I was born, and I also live in Slovakia, a small country south of Poland. Ever since I was born, I have been curious how things work, which led to basically all my toys being disassembled at some point of their short lifespan. During high school times, however, I discovered the charm of homebrewing and after graduating, I was not really decided what university to proceed to. I don’t like doing things if I am not sure they make sense, so I got a job as a head-brewer in a small brewery, because that was my biggest passion at the time. After two successful years I finally decided for studies of mechatronics at a technical university in my hometown, and I am enjoying every bit of it. I am still brewing actively at home. It has been five years since I started.
I live in the English countryside with my wife, two kids, and dachshund, having moved here from Germany many years ago. I work as a software engineer and enjoy figuring out how things work and learning how to do new things. I savor learning about and exploring the processes, different techniques, and ingredients that go into creating beer. With so many variables, adjustments, and ingredients, there's a virtually endless combination of things to try out and learn about, plus you get to drink beer at the end of it. Although I enjoy a large variety of different beer styles, I still favor German beers most of the time.
Tim Witherow is a copywriter and beer lover based in Canterbury, UK. Tim caught the home brewing bug back in 2014 when he bought a mail-order all grain kit and produced his first brew - a totally undrinkable Timothy Taylor Landlord clone. He's been brewing ever since. Sometimes successfully, sometimes not. You can follow Tim on Twitter @withert.
Tom Tate was born and raised in Blacksburg, Virginia and attended college at Virginia Tech. Upon graduation with a BS in Marketing Management (no snickering) and a concentration in geology, he picked up and moved to Minnesota. A few years back, he discovered an interest in home brewing and has jumped into this world with gusto...brewing and writing about the experience.
Tom has also self-published two sci-fi novels (the series will have at least three, if not more), has a book about key account management in the works, and has aspirations to earn a fabulous living as a travel writer. First stop is either Peru (the country) or the Maginot Line.
Udit Minocha is a microbiologist, home brewer, animal lover, and loves to cook. I live in Northern Virginia and belongs to GRiST (Grains Result in Something Tasty) from Arlington, VA. I started home brewing in 1991 and regrettably gave it up for a short period. I take meticulous notes (usually, unless when I don't ) and enjoy recording the technical aspects during the brew session like pH, water chemistry, etc. I love to find out the "how come, Wally" in scientific terms of all things beer and brewing. While I appreciate the artistic and technical complexities that go into fruited / spiced and beers with different ingredients, I tend to fall back on ingredients from the provenance of the style.