Beer Distribution Engineer at Cowiche Creek Brewing Co.
# Years in the Beverage Biz: 2
OF LOVE AND YEAST:
On the anniversary of our first date, I took my now wife to Bale Breaker’s grand opening. When I saw a 90 BBL fermenter full of beer and blowing off oodles of CO2 all I could think was “it would be so cool to brew enough beer to produce that much CO2!” From then on, we started pursuing the dream of owning a brewery. We love hops. Period. Every spare minute was spent learning the science and the ingredients and how they affect the flavor of a beer. After a few years of brewing dozens of batches and hundreds of experiments we decided to take our brewery commercial. We started building our production brewery in 2014 by hand. From digging the footings for the building to welding the 20 BBL brew house we did as much of the work as we could.
MAKING BY UNMAKING:
I am someone who loves to tear stuff apart to see how it works, so to me, the science is what makes the brewing process so interesting. There is no better example of a bunch of moving parts as growing hops and making beer with them.
ROOTED (IN YAKIMA) KNOWLEDGE:
Here in Yakima, we make great beverages because we have an understanding of more than just the beverage. We know the agronomy of the raw ingredients because we grow them, the work that goes into producing them, the way they get processed, stored, and delivered as well as the people responsible for all of it. That is before we even start to make anything!
My wife and I both grew up as third generation farmers. Not farmers that push pencils and have a left arm that is tanner than the right from driving a pickup around all day, but farmers that have calluses and cracks in their hands from changing water and digging ditches. It gave me the work ethic that I have today.
CURRENTLY EATING & DRINKING:
I am in love with Norm’s scotch eggs and Leota Mae IPA, I think they pair beautifully.
FAVORITE THING TO DO IN YAKIMA WHEN NOT BREWING?
That’s easy. Float the Yakima River with my wife.