I have been working in the brewing industry for 35+ years. I started in the brewing industry straight out of college at the Pabst Brewing Company in Newark as a microbiologist. My responsibilities have always been involved with the technical aspects of brewing. But personally, I must say that my primary responsibilities, in my mind, have always been to deliver quality products to the customer. My specialties are raw ingredients, sanitation, brewing wastewater, bacteriology, sensory analysis, pest control, and yeast propagation.
When I'm not at a brewery, I enjoy sailing (boats and windsurfers), skiing (and snowboarding), and cooking supper for my beautiful wife and I.