A Brewer, Builder, and Problem Solver Helping Breweries Make Better Beer

From Farmhouse Brewing to Modern Production

My brewing path started well before I ever carried the title of “head brewer.” I spent part of that time working in a brewery in Orlando while balancing other work and study—learning cellaring, packaging, brew days, and the less glamorous parts of production. Those early shifts built the foundation of my practical brewing education.

In 2014, I graduated from the American Brewers Guild's Intensive Brewing Science & Engineering program— a demanding track that combines distance learning with production-focused brewing education. The Guild, led by longtime brewer and instructor Steve Parkes, is known for its emphasis on real-world brewery operations. Those years of part-time brewery work, combined with the Guild's training, mark the start of what is now more than a decade spent in and around working brewhouses.

My work became very real when I became co-owner and head brewer of a farmhouse brewery. Everything I brewed appeared directly in front of guests, which taught me how small decisions in the brewhouse translate into real results. I've developed farmhouse and mixed-fermentation programs, Jun ferments, date-forward beers, classic European styles, and modern American ales. I've brewed on systems that behaved beautifully and systems that fought me at every turn — and learned how to make great beer on both.

An Engineering Mindset Behind the Glass

Before brewing professionally, I spent years drafting and designing mechanical, electrical, plumbing, and HVAC systems for commercial buildings. That experience shaped the way I see brewery design: every layout is also a system of utilities, access, safety, and workflow.

I’ve assisted in building brewery spaces from the ground up—commissioning tanks, configuring utilities, solving drainage issues, and aligning brewhouse needs with real-world engineering constraints. This gives me a perspective grounded in both beer and build-out.

Brewer + Builder = Better Decisions

Breweries don’t need theory—they need practical, honest, and realistic guidance based on how beer is actually made. Because I've stood at the mash tun, run the hoses, written the SOPs, and commissioned the equipment, my consulting work stays rooted in real operations and budgets.

• Layouts that respect gravity, drainage, and workflow
• Recipes tailored to your equipment and water—not a generic template
• Processes and documents your team can actually use
• Growth paths that consider future tanks, packaging, and utilities

A Clear and Practical Approach

I start by listening: your goals, your constraints, your beers, and the problems that keep resurfacing. From there, I focus on the highest-impact improvements: efficiency, safety, consistency, and long-term sustainability.

Areas Where I Can Help

• Brewery start-up consulting & brewhouse planning
• Layout, utilities, and brewhouse design
• Recipe development & production scaling
• Wild, mixed-fermentation & Jun programs
• Troubleshooting quality and consistency issues
• Drafting & coordination drawings for contractors