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Would you say that you have any brewing mentors? If so, who, and what did they teach you?

Jeff Bagby. Plain and simple. The man is one of the best in the business and I was and still am extremely fortunate to learn and continue learning from him. He taught me everything I know. He taught me how to be a brewer, not just make beer, and gave me the tools to develop my own style and methods in the brewery. He also mentored not only myself, but the brewers at our Solana Beach and Ocean Beach locations, both of which are also cranking out amazing beers. I really cannot say enough about how great of a brewer and person he is.

Where do you like to drink, and what do you like to drink, when you’re not at work?

There’s not a whole lot of craft beer in San Clemente other than at Pizza Port, so I do find myself there more often than not. But if I have the luxury of a driver, I love the Toronado (San Diego – I love the original in San Francisco, but don’t make it there often for obvious geographical reasons) and O’brien’s also always has an amazing selection of great beer. To the North Beachwood BBQ is awesome (soon to have their own brewpub!) and if I’m in LA, I have to hit up Blue Palms. In San Clemente, if I’m not at the Port I’m usually at the Red Fox Lounge. A great little dive bar serving wonderfully strong drinks. I’m a sucker for Bourbon (Makers Mark is my go-to), and I’ve recently re-kindled my love for Scotch thanks to Old Pulteney.

Who are some other brewers that you really respect in the industry and how come?

The short list would be Vinnie Cilurzo, Sam Calagione, Adam Avery, Matt Brynildson, Mr. Bagby, Eric Rose, Fal Allen, Dave Keane, Tom Peters, Tomme Arthur, Greg Koch and Steve Wagner, Rob Tod, John Mallet, Jean van Roy, and the late Michael Jackson. And I know there are countless others that I’m missing, but these are the people (some friends, some just icons) who in my view have made craft beer what it is today. They are the innovators, the great minds, the purveyors, and the voices that have and continue to make craft beer a part of American culture, as well as preserving traditions and growing the industry worldwide. They are some of the best minds in our field each in their own way. They have done things their way, and the beer drinking public have followed them. I would love to one day be able to say that I had even a fraction of the influence on the industry that these men have had.

How do you feel about collaborating with other breweries, and do you have anything in the works?

I’m all about it. I’m a firm believer that the more quality craft beer there is, the better it is for everyone. What better way to expand people’s palates than by using the combined efforts of multiple brewers. It’s also cool to see how other people are making beer. While it’s the same basic process it’s someone else’s way of doing things, and you can always pick up helpful tricks that other people are using. Plus it’s just fun to brew with your friends. I’ve been talking to a couple people about working together. I recently spoke with Evan from Cismontane about making a Belgian dark strong, a la Rochefort 10 which should be fun. I’ve also worked with good friend and longtime home brewer Julian Shrago several times, and once he and Gabe Gordon have the Beachwood brewpub up and running we’re planning to make something tasty.

What’s the key to successfully pairing food with beer?

I think it’s really as simple as just knowing what you like. There are so many beers out there that no matter what you’re eating you can find a beverage that will complete your meal. I like to find pairings that highlight my favorite parts of both the food and the beer. A couple of my favorites are a carnitas sandwich with jalapenos paired with an IPA, and mudpie, or any kind of rich chocolatey desert with a big imperial stout. The spice from the sandwich along with the hop bitterness and fruity floral character of the ipa is fantastic. Typically my plate and glass are empty within moments. As for the dessert, the chocolate anything and the big stout end up being extensions of each other. Really you could just pour the stout over the brownie/cake/whatever and enjoy every bit all at once… My mouth is watering just thinking about it!

If you could only fill your glass with one more beer, what would be in it and how come?

Duvel. Easily one of my very favorite beers. It is an outstanding Belgian golden ale, that is enjoyable anytime. But for me it wouldn’t necessarily be about the beer, but more the memories that this beer invokes. I’ve had countless amazing times with friends and family where a celebration has culminated in a 3, 6, or even 9 liter bottle of Duvel being opened and enjoyed by all. I’ve had the privilege of visiting the Moortgat brewery and sitting down with some of the brewers while knocking back 5(I think) Duvels in an afternoon. For me Duvel embodies everything that I love about beer, so while there is a long list of beers that I would love to taste one last time, this one stands above the rest.

What food would you pair with it, if any?

I would probably have something simple. Being that it would be my last beer, I wouldn’t want to distract my taste buds too much. I think I’d probably maintain a Belgian theme and have a basket of pommes frites. Just a little something to nibble on while savoring my last beer.