Hatchbrew
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I am a culinary kid, grew up in kitchen and restaurants, graduate from Culinary Institute of America and now live in a happy small town where I work for the Boys & Girls Club as the Garden and Culinary coordinator.
I brew as much as I can, three days a week, making thirty to thirty-six gallons per week. Love every minute of it, the process, formulating recipes, wrestling with fermentation, and always enjoying my own brew and sharing it with everyone around me.
I brew as much as I can, three days a week, making thirty to thirty-six gallons per week. Love every minute of it, the process, formulating recipes, wrestling with fermentation, and always enjoying my own brew and sharing it with everyone around me.