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I have been Head Brewer for a small midwestern brewery for 10 years, and started our wild-yeast, sour barrel program 5 years ago. I currently manage around 100 barrels of sour beer, and we have gained the reputation as the premier producer of barrel-aged sours in our state. My background is in wine production, and I graduated from the enology program at UC Davis.
I am looking to take the “next step” in my career, with the hope of showcasing my skills in a larger market. An ideal fit would be with a brewery wanting to begin or expand a barrel-aged sour program. I am not necessary looking for full-time work, as I do have ongoing winery related responsibilities. However, I am confident that working on a part-time basis, I would be able to operate your sour barrel program at a very high level.
Let me know if you are looking for someone with these skills. I would be happy to send a resume and sample bottles of recent releases.
I can be reached at midwestsour@gmail.com
I am looking to take the “next step” in my career, with the hope of showcasing my skills in a larger market. An ideal fit would be with a brewery wanting to begin or expand a barrel-aged sour program. I am not necessary looking for full-time work, as I do have ongoing winery related responsibilities. However, I am confident that working on a part-time basis, I would be able to operate your sour barrel program at a very high level.
Let me know if you are looking for someone with these skills. I would be happy to send a resume and sample bottles of recent releases.
I can be reached at midwestsour@gmail.com