WORKHORSE BREWING HOW TO

However, at some point, you start to develop your own method to the madness. It’s those little nuggets gained over a pint that you can’t really put a price on.

WORKHORSE BREWING HOW TO

Not only did it give you a glimpse into how to approach recipe development, but the real wisdom was gained from his willingness to mentor a young brewer like myself.

It’s always been a great privilege of mine to have learned from an experienced brewmaster like Ron Barchet. I’ll guarantee it was a Hop Devil at Victory. What was the first beer you ever brewed, and what did you learn from it? I’d also like to even begin utilizing some different organisms that wouldn’t even be considered for use in beer. My long-term hope is that we can develop a barrel-aging program here at Workhorse to produce naturally soured beers. I think with the sheer amount of ingredients available to today’s brewers, you can certainly get creative with just about any beer style.

What style allows you to be the most creative, and why? Victory Brewing Company in Downingtown was my start, way back in 2007. I attended The Master Brewers Program at UC-Davis after a short stint as a microbiologist, and those educational experiences really put me on the path of brewing. I was a Food Science major from Virginia Tech, so it was the perfect base to build on for a brewing career. Certainly my Eureka moment! How did you get started as a brewer? It was the first time I had ever experienced a beer with the type of traditional hop character that American beers are now known for. I certainly started trying as many different styles of beers that I could during my early days, but Sierra Nevada’s Pale Ale was the game changer for me.

Workhorse brewing