BLL

I grew up in rural southeast Texas where the subtropical climate catered to a variety of natural sugar sources. This in combination with the vineyards and wineries that dotted the area exposed me to the fundamentals of fermentation at an early age. Before I could buy my own alcohol I was making it instead. By the time I was in my early twenties I was renting a warehouse to operate a 60 hL pilot plant I'd built and was catering weddings and parties. This was totally illegitimate...

However, my brother and I were making efforts towards opening a farmhouse brewpub on the old family farm. We had two wells, enough room to grow barley and hops enough to at least supplement our needs, of course the lovely wild yeasts of the countryside, and all of the natural sugar sources all of which would enable us to produce some offerings that would be truly unique to our operation. Unfortunately as fate would have it there was a church too close the property and we could not get the city to approve our operation. That's the bible belt for you.

I moved west and started a successful brewing career. I worked for several breweries as Lead Brewer, Technical Director, and as a consultant. Don't be fooled by the word "successful"; it was terribly depressing. Most breweries build products around branding and marketing schemes. You have to have a product first if your intent is to remain true to the history and culture of beer.

I left the brewing industry because beer and business should never mix. It's about fellowship and craft. Today I still have my pilot plant and a wealth of knowledge and experience, but no desire to use any of it professionally. The best beer in the world is being produced by people who will never make a dime brewing it. I'm here to learn from them and hopefully offer something from my own experience in return.

Cheers.