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The Official Blog of Cape May Brewing Company
“It’s not a promotion,” Brian says, humbly. “I’m viewing it as a title change.”

Brian the Innovator

Innovate or die.

It’s a time-honored adage of business, and one we take seriously at CMBC. If we want to remain relevant, we need to not only stay abreast of the current trends but stay ahead of them, in liquid as well as in technology.

Things move pretty fast in the big, beautiful world of brewing. If you don’t stop and look around once in a while, you could miss it.

So, we’ve put the guy around here who probably pays the most attention to all things craft beer and brewing related in charge of innovation, our former Head Brewer, Innovation Director Brian Hink.

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“Who the hell goes to North Dakota? People looking to check off #50, that's who!”

50 States with Brian Hink

Beer tourism is quickly becoming an appreciable sector of the tourism industry. Last year, Nielsen found that the average American visits about two breweries during an average vacation. That’s pretty awesome.

And we’re thankful for it. Travelocity recently began ranking metropolitan areas by their beer-worthiness, and Cape May County (represented as Ocean City) was ranked #15 in the small metro area group.

That’s pretty huge for us. Beer tourism, in general, is pretty huge for us. We love our out-of-towners. (Hey, y’all… You know we’re still here in the off-season, right?!?)

In general, New Jersey’s craft beer scene is still in its infancy. Since the change in New Jersey’s legal structure in 2012 that allowed for tasting rooms, we’ve seen a veritable explosion in breweries throughout the Garden State.

With the easy access to delicious, fresh produce, it’s only a matter of time before New Jersey takes its place among the truly well-respected beer destinations. In the meantime, we’re still in the bottom five states in breweries per capita.

But Cape May County is seeing an upswing. Since we opened, four new breweries have followed in our footsteps, and three more are in planning stages. Add that to the handful of breweries in Cumberland and Atlantic counties, and we’re seeing Deep South New Jersey becoming a beer destination set to rival just about any across the country.

“A crowd draws a crowd,” says Head Brewer Brian Hink, “and as long as the other breweries around us are making standout beers, the more the merrier!”

And Brian knows a thing or two about beer tourism. He’s recently achieved something that very few people this side of retirement achieve: Brian’s visited all fifty states, sampling delicious brews along the way.

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“A hundred seemed like a lot,” Mark says, laughing. “Eighty seemed a lot more manageable.”

Our 80-Milers

We’re proud of our guys in the brewhouse. With this year’s City to Shore ride, they’re really taking our Core Value of Be a Good Neighbor to heart. Nearly the entire production team is stepping up to raise money for Multiple Sclerosis research, and they need all the help they can get.

This week, we’re checking in with the guys doing the 80-mile ride, Head Brewer Brian Hink and Brewer Mark Graves. Neither of them are strangers to biking.

Read More Saturday in late September every year I'd witness thousands of cyclists ride past the front of my house...

Why I Ride: Brian Hink

The Rider

Brian Hink


Ocean City, NJ

Number of years riding with CMBC



What kind of bike do you have? What’s awesome about it?

I have a Fuji Robeaux road bike. My ride isn’t very custom, so, unfortunately, I don’t have any of the tricked out specifics some riders will have, but it’s a great ride.

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A Salute to Homebrewing

This Sunday, May 7th, is National Homebrew Day, and, let’s face it, we owe a lot to homebrewers. If it weren’t for Hank and Ryan brewing at Mop Man’s place in Avalon, CMBC wouldn’t exist. We wouldn’t have made such great friends at this company, and Head Brewer Brian Hink would still be stuck at Starbucks, beardless.

But, most importantly, without the historic surge in homebrewing, craft beer itself would probably not be a thing. We’d all still be stuck drinking Swill©.

As you might imagine, a brewery attracts quite a few homebrewers, and we’re no exception. So, in honor of Homebrew Day, we decided to ask a few questions of our valiant homebrewers. Their responses are below.

How long have you been homebrewing?

Director of Brewing Operations, Jimmy Valm

I started when I was 19 by borrowing my older brother’s kit. That was 18 years ago now.

Head Brewer, Brian Hink

First batch brewed 1/5/2011.

Brewer, Mark Graves

6 years.

Cellarman, Mike McGrath

6 years.

Cellarman, Eddie Siciliano

About 4 years.

Tasting Room Manager, Zack Pashley

March 2013.

Assistant Tasting Room Manager, Dan Patela

Almost 6 years.

Assistant Tasting Room Manager, Maddie Macauley

Not long. I’ve brewed one time successfully and one time that was a disaster and have since taken a leave of absence.

Distribution Manager, Justin Vitti

11 + yrs (off and on).

Brian’s very first homebrewed beer, 1/31/11

Why did you get into homebrewing?

Director of Brewing Operations, Jimmy Valm

I got into homebrewing back in the late-90s when I was living in Seattle and craft beer was already all the rage.  I wanted to learn more about the process and what goes into making the variety of styles of beer and experiment with flavors, plus make good beer on the cheap (of course).

When I was 19, I was living with my older brother, who was 23 at the time, he got a homebrew kit to give it a go, and his first two batches tasted just awful, like mold-covered cardboard with a dash of Tylenol.  I watched him as he made his second batch and I figured out why this was the case: as he brought the wort up to a boil on the stove-top, the steam would rise up and hit the hood above the stove, which was covered in grime and grease, and Lord-knows-what. The steam would hit this, condense, and drip back down into the wort, so it was thoroughly contaminated.  He gave up after his second brew but I asked to give it a go. First I cleaned the hood, then I duct taped a towel under it so nothing would drip back into the wort.  When he saw this as I brewed my first batch he definitely had a face-palm moment.  My first batch tasted great and the rest is history!

Head Brewer, Brian Hink

I always knew I wanted to get into the brewing industry, but I needed a place to start the journey. I also love cooking and baking, so for a long time I wanted to start homebrewing to play around with different combinations of malts and hops and yeast, really let the creativity run wild on it.

Brewer, Mark Graves

Cause, beer? Haha. Love science, cooking, and craft beer, so this just seemed like the next step.

Brian racking his first spontaneously fermented beer to a carboy after cooling down overnight.

Cellarman, Mike McGrath

Something to do with friends…interest in creating new types of beer…cheaper beer.

Cellarman, Eddie Siciliano

Brewing is a lot like cooking and I love seeing how different ingredients react with each other.

Tasting Room Manager, Zack Pashley

A friend of mine, In Elizabeth City, NC, hosted a party at which he was brewing a 5-gallon batch in the back yard. Brewing that beer under his tutelage, while enjoying some of his previous creations, I done got bit by the home-brew bug.

And beer is awesome.

Assistant Tasting Room Manager, Dan Patela

Just trying craft beer, brewing what I want to drink, and thinking I could save money if I brew it myself. So far I’ve saved negative dollars.

Assistant Tasting Room Manager, Maddie Macauley

Working at the brewery.

Distribution Manager, Justin Vitti

I love beer and at the time, craft beer selection was A LOT different than today.


What does your brew system look like?

Director of Brewing Operations, Jimmy Valm

I have a 5 gal. system that consists of a hot liquor tank with an internal element and thermometer to dial in the proper temperature, a converted cooler for a Mash Tun with a spinning sparge arm for proper sparging during the lauter, a second tank with internal element I use as a wort kettle with a copper immersion chiller, and two 6 gal. glass carboys and two 5 gal. glass carboys for fermenters and conditioning tanks.

Head Brewer, Brian Hink

I still use the same 5 gallon pot I started with. I live in a condo so I never had the luxury of going out to the garage or driveway or whatever and brew with the 10 gallon converted Igloo cooler, or even better the two stage burner cart some homebrewers use. I do a partial mash/brew in a bag hybrid mash, usually throwing in a couple pounds of DME to boost up the gravity a touch. “Extract brewers” get a really bad stigma in homebrew circles, but I think that’s a load of crap and have always been a vocal supporter of extract brewing.

Brewer, Mark Graves

10 gallon Igloo cooler mash tun and 8 gallon pot for a kettle.

Cellarman, Mike McGrath

2 tiered burner with 2 – 15 gallon pots, 10 gallon igloo cooler mash tun and a single burner with a single 15 gallon pot.

Cellarman, Eddie Siciliano

German-built, fully automatic, 100BBL State of the Art brewhouse with all the bells and whistles. Yeah right! I use a 10 gallon igloo cooler as a mash tun and a 15 gallon keg as my kettle.

Tasting Room Manager, Zack Pashley

A campsite inhabited by back-woods moonshiners.

The mash tun is my late grandfather’s 25+ year old Coleman cooler, retrofitted with hardware, valves, and a metal-braided washing machine line stripped of its rubber innards to act as the false bottom. The hot liquor tank and boil kettle are one in the same. A re-purposed turkey frying pot with “nicely” welded fittings for a thermometer and valves. The heat source is a propane-fueled turkey frying stand. The wort chiller is immersion-type. A length of copper tubing, formed around a five-gallon bucket with inlet and outlet fittings. Fermenters are food-grade 5-gallon buckets with a rubber sealing lid and grommets in said lid for the air locks to live and work.

Assistant Tasting Room Manager, Dan Patela

5 gallon system with a propane burner, 10 gallon cooler mash tun, and 15 gallon boil kettle. Ferment in 6 gallon plastic carboys. And serve in a two tap kegerator.

Assistant Tasting Room Manager, Maddie Macauley

Classic one gallon system bought at the local homebrew store, Eastern Homebrew.

Distribution Manager, Justin Vitti

A special custom-built 3 gallon pot to use on the stove-top. I never really brew more than 1.5 gallons at a time.

What’s your favorite beer to brew and why?

Director of Brewing Operations, Jimmy Valm

I love brewing IPAs with new hop varieties as well as spiced Winter Warmers during the cooler months.

Head Brewer, Brian Hink

These days I’m usually brewing 4-5% hop-bombs, but I also have a ton of sours going. Currently I have 6 carboys of sours going, a sour wine going, and about 20 cases of sour beers bottled from last year in different points of aging/cellaring.

Brewer, Mark Graves

Mixed culture saisons and sours, because that’s what I love to drink.

Cellarman, Mike McGrath

IPAs or Saisons…mainly because you can tweak so many different ingredients to the recipe.

Cellarman, Eddie Siciliano

Recently, I’ve been into fruited mixed culture saisons and super hop-forward pale ales.

Tasting Room Manager, Zack Pashley

My favorite brew was a 4.7% Session IPA. It was refreshing and crushable.    …If only I hadn’t brewed it in February.

Assistant Tasting Room Manager, Dan Patela

Pale Ales. I brew for me, and I can have between 5 and 10 gallons of beer on tap, so I better like it. Also, the low ABV of pale ales keeps the beer sessionable and me out of trouble.

Assistant Tasting Room Manager, Maddie Macauley

Whichever one is successful.

Distribution Manager, Justin Vitti

Coconut IPAs and Pale Ales.

Do you bottle or keg and why?

Director of Brewing Operations, Jimmy Valm

Bottle, always bottle.  It’s easier to share with friends and family and to take some around to parties or camping trips or what have you.

Head Brewer, Brian Hink

I bottle my sours for extended aging and keg the hoppy beers to maximize the hop aroma. Hoppy beers are designed to be consumed quickly and are ideally kept cold and away any and all sources of oxygen, so bottling hoppy beers isn’t really a great idea – unless they’re dry-hopped sours of course!

Brewer, Mark Graves

Keg, but I’m trying to do more bottles in the future.

Cellarman, Mike McGrath

Started out bottling moved up to kegging.  Less to clean with the kegs…bottles are a nice gift for friends and family, also.

Cellarman, Eddie Siciliano

Both, it depends on the style of beer. I like to keg hoppy beers due to the ability to purge out oxygen and “keg hop”.

Tasting Room Manager, Zack Pashley

Predominantly keg because bottling is annoying.

Assistant Tasting Room Manager, Dan Patela

Keg FTW!  It’s convenient, takes less time, and I don’t have to store 100s of empty bottles.  Having a kegerator is nice for having half pints. If I want to share I could always fill up a growler.

Assistant Tasting Room Manager, Maddie Macauley


Distribution Manager, Justin Vitti

Bottle – I do not have a kegerator in my home.

Zack with some homebrewed IPA

Any horror stories? What was the worst thing you’ve ever brewed?

Director of Brewing Operations, Jimmy Valm

The only horror story I can think of for one of my beers was with one of my bottle-hopped IPAs.  I put two or three cones of whole-leaf hops into every bottle just before filling them, sort of like a homebrew version of Dogfish Head’s Randal system, except this was back in maybe 2002.  I gave a six-pack to a buddy of mine who was a fellow homebrewer, he was stoked to see how it turned out as he was thinking of trying something similar. Right after I gave him the bottles, he left for vacation for a couple of weeks, right in the middle of a heat-wave, leaving the bottles in the back of his closet. Well, as you might expect, they over-carbonated due to the heat (also due to the extra sugar content that is present in hops, although we didn’t know this at the time, and I always kept my beers in the fridge once they were done bottle-conditioning, especially IPAs), the bottles exploded in his closet, completely covering his clothes and closet walls with sticky beer and splattered hops. This probably happened about a week before he got home, too, because the smell was just rank and the hops had dried up and crusted themselves to everything they hit.  Needless to say, he didn’t give the bottle-hopped IPA system a go, and that was the last time I did one as well.

Dan’s system

Head Brewer, Brian Hink

Never really brewed anything that came out bad. Had a few that didn’t come out quite as I wanted them to, but none of the horrors of dumping batch after batch. Actually, the biggest mess I’ve ever made was the current batch I have on tap! I brewed it the day before leaving for CBC a couple weeks back and was playing around with a new technique of dry-hopping on brewday – normally you wait until fermentation is complete or nearing completion, but a lot of the great NEIPA brewers out there are experimenting with pitching yeast and dry-hops at the same time. I decided to give it a go for this batch, but when the beer was at high krausen it must’ve plugged the airlock hole with hop matter, and once some pressure was built up my fiance came home to quite a mess. I think that was on day two of CBC, but thankfully she cleaned up the mess for me got the lid back on to save the batch.

Brewer, Mark Graves

I had bad luck with the first two IPAs I brewed, this was number two. I wanted to make a nice IPA and try a new malt to me, honey malt. So I got all the ingredients and tons of Citra and (brand new at the time) Azacca hops. I was so excited!

At the same time I was constructing my kegerator made from a chest freezer. So post fermentation I wanted to crash cool the beer. Well I improperly calibrated the temperature controller and instead made a very hoppy beersicle…it had completely frozen.

So I put it on a counter with plentiful access to sunlight and threw a black trash bag over it to thaw. Well, the funny thing about that is my beagle, whenever it sees a plastic bag, thinks food. So my mischievous little doggy pulled the 5 gallons of beer off the counter, thinking it was a yummy snack, and skadoosh….beer everywhere.

Cellarman, Mike McGrath

Nope…perfect brews everytime.

Cellarman, Eddie Siciliano

The first time I brewed was pretty bad. After the boil, I put my kettle outside to cool on a snow topped table. I didn’t realize that the super hot pot and the cold snow would make a sheet of ice and cause my first batch of beer to slide off the table.

Tasting Room Manager, Zack Pashley

The first iteration of my Smoked Porter. I knew I should have only run the beer through some bourbon-soaked oak chips, but I just haaaaad to put the whole lot of them in the secondary fermenter for a week. It tasted like a forest fire.

Assistant Tasting Room Manager, Dan Patela

I’ve brewed a pumpkin beer forever ago at my parents house. I left the beer fermenting in my closet while we were on vacation. When I came home the airlock blew off due to a pressure build up and pumpkin, yeast, and beer was everywhere!  I cleaned it up and the beer was good!!

Assistant Tasting Room Manager, Maddie Macauley

I didn’t really pay attention and accidentally boiled my wort away to sludge right before my last hop addition.

Distribution Manager, Justin Vitti


How long is your beard? Conversely, how long do you wish your beard was?

Director of Brewing Operations, Jimmy Valm

Long enough!  I don’t know in inches.

Head Brewer, Brian Hink

I had a baby beard back then! Probably a half inch or so off the face. Then, like now, I always wish it were a little longer, but we were all dealt the hand we were with our facial hair follicle prowess and have to live within our means on that one.

Brewer, Mark Graves

Not long enough. It’s tough coming to work with Brian and Jimmy flaunting their burly beards.

Cellarman, Mike McGrath

My beard is about 2-3 inches…as far as my aspirations for beard length….none at the time…just trying to get by.

Cellarman, Eddie Siciliano

Currently, my beard is a mere 2mm long. My fiancé is not a fan of facial hair. Need I say more?

Tasting Room Manager, Zack Pashley

Short, but my eyebrows are kinda bushy. Does that count?

Assistant Tasting Room Manager, Dan Patela

It’s a decent patchy size.

Assistant Tasting Room Manager, Maddie Macauley

This question is sexist. (You’re right, Maddie. Our apologies!)

Distribution Manager, Justin Vitti

No beard – MUSTACHE!! From the center of my lip/mouth approx 4.5 inches long.

How about you guys? Do you have any horror stories? What’s your favorite thing to brew? Let us know in the comments.

And, if you’re thinking about getting into homebrewing, at least one of our homebrewers are on site all the time. Stop by after 5pm — they love talking about their favorite subject!

Brian Hink tastes The Topsail

It’s time for the latest iteration of our Barrel Aged Series — The Topsail. This sour Blonde ale aged for nine months in the same barrels that held our first release in this series, The Keel.

An adventurous and intriguing sour Blonde, this 9.9% bad boy expands on flavors found in previous releases in the series. Rustic and earthy, yet fruity and sour, The Topsail’s firm lactic acid presence hints at flavors such as peaches, mangoes, and apricots.

Bottle conditioned and ready to evolve, The Topsail is poised to be cellared for up to two years.

“It’s rustic. It’s got a nice lactic acid finish to it.”

The Topsail casts off on Saturday, February 18th. Don’t miss the boat!

Brian Hink on The Skeg

If Brian’s anticipation of Baby #1 — The Keel — was anything, it pales in comparison to his enthusiasm for Baby #2, The Skeg. In the short video below, Cape May Brew Co’s Head Brewer tells us what went into this adventurous new brew. “There’s something for everybody in this beer!”


Timeline of The Keel


We’re so excited to set sail with our Stow Away Series. Not only because the brews are fantastic, but because we’ve been working on this series for almost three years. That’s a lifetime in the world of craft beer (and pre-schoolers).

Wonder how it all came to be? Head Brewer Brian Hink sets out the timeline for us.

May, 2013 — Sour Beer Visionary Brian Hink begins his tenure at CMBC. “I started bugging Hank about sours. He and Ryan were interested in them, but we didn’t have any excess capacity, and you kind of need that to take the time to brew these beers.”

September, 2013 — Brian starts on the production team and continues being a sour champion.

November, 2013 —  Hank asks Brian if he wants to start on some sour projects. “I said, ‘Hell, yes, I want to start some sour projects! How are you even going to ask that question?'”

December 16, 2013 — The pitch of yeast and bacteria that eventually inoculates The Keel — Bug County, a blend of 20 microflora, from East Coast Yeast — is delivered to CMBC. (“From Al Buck,” Brian says. “The guy’s a frikken genius.”)

Early December 2014 — We get some food-grade drums — 220 gallons each — and Brian starts a half-batch of sour.

January, 2014 — We come out with South Jersey Secession Session Scottish Ale, that Brian sees as the perfect base for sour beers. We spiked four drums of SOJO with the sour pitch.

Winter, 2014 — A makeshift “warm room” is set up in the building that is now affectionately referred to as HQ, and the drums are set out there. 

Summer, 2014 — CMBC had started to make a name for ourselves in sours with the release of Tower 23.

September, 2104 — Turtle Gut, a kettle sour with a secondary fermentation with brettanomyces, is released – starting our journey down the road of mixed fermentations.

November, 2014 — HQ is finished: the floor is complete, barrels and tanks were coming in. (Excess capacity unlocked!)

March, 2015 — Took a 15-barrel batch of SOJO and used one of the original four drums of sour as an inoculant. Each of the four drums will eventually become part of a blend in the series.

f4b97ce6-4de2-46a2-89a8-4e5dd3061c8eMay, 2015 — The blends are deposited into 58 French oak red wine barrels, eight of which become The Keel.

January, 2016 — Eight of the barrels are “good to go”. We pulled them and put them into a blending tank, “and it was spot on. It was great.” Brian pulled a bit out of them and did some small refermentation experiments and yeast trials.

February, 2016 — Discussion on packaging begins, and Ryan falls in love with screenprinted bottles. We decide to “do it right.”

April, 2016 — Labels approved by TTB.

May, 2016 — Bottles arrive.

May 18, 2016 — The Keel is bottled for the first time. We had to get a new bottler in order to accommodate the 750ml format. “It took a lot of us a lot of time.”

May 26, 2016 — The first check on the beer’s bottle fermentation is done. “You never know on the back end of it, one, did the yeast take off? There’s no nutrients in there, so the yeast are really in a harsh environment. It’s a really stressful environment for them, so in that stressful environment, are they going to kick off a lot of off-flavors?” (Hint: they didn’t.)

June 13, 2016 — An organizational meeting takes place at CMBC, coordinating production and marketing, to decide on a release date.

June 25, 2016, 11am — You get your first chance to purchase up to three gorgeous bottles of this long-awaited brew at The Brewtique at Cape May Brewing Company.

June 25, 2018 — Your last chance to return to CMBC and let us know what this brew tasted like after cellaring it.

“The Stow Away Series has kinda become my baby – from originally bugging Chris about making them, to pushing for barrels, to doing all the research into barrel care and then finally the blending of barrels to create The Keel,” says Brian. “As Head Brewer, I couldn’t be happier with the end result.”

We’re confident that all of your hard work has paid off, Bri. Can’t wait to try it!

Brian Hink on The Keel

In the short video below, Head Brewer Brian Hink tells us what went into the new release. This brew has been in the works for over two years, and Brian’s particularly pleased with the way it’s come out. “Definitely the most adventurous avenue we’ve explored yet!”


Fill In The Blank With Lead Brewer Brian Hink

Head brewer Brian recently had his two-year anniversary at CMBC — so happy anni, Brian. Instead of giving him flowers and chocolate, we grilled him with questions. Presenting: the man behind the beer:

THE LAST TIME I LAUGHED UNTIL I CRIED WAS… I don’t remember! My fiance says my laugh is robotic, so she’d probably say never.

THE BEST ADVICE I’VE EVER GOTTEN WAS… My mom always said it’s easier to do something and deal with the consequences, rather then ask for permission and be denied. Which is interesting advice coming from a mother.

THE THING I CANNOT LIVE WITHOUT IT IS… Hmmm, in no particular order, my beard, beer, pizza, my fiance, and my cats.


THE BAND I’M EMBARRASSED TO ADMIT I LIKE IS…  I’m not really embarrassed by any of the bands I like. There’s definitely some guilty pleasures, like KP, or Bruno, or just about any good funk song with a strong groove to it that’ll make you boogie, and Supertramp is downright awesome but a little corny, but I’m pretty cool with em all.

THE MOST SURPRISING THING ABOUT ME IS… I went to college intending to become a math teacher. And then I graduated with a degree in photography. I’m a jack of all trades, master of none. Also, I like animals a whole lot more than people.

THE MOST FAMOUS PERSON I EVER MET WAS… Fame doesn’t really mean anything to me, so as I sit here and try to think about famous people I can only think of New Belgium’s Peter Bouckaert, or Russian River’s Vinnie Cilurzo, or any of the great sour beer producers of our time, and then I realize they’re not famous and that I’d rather meet them then any actual famous person, and then I realize I’m just avoiding the question and this has gone on far too long already.

THE NUMBER OF TIMES I’VE DRIVEN CROSS-COUNTRY IS… Two! And both couldn’t have been more more different yet equally enjoyable.


THE MOST SURPRISING THING ABOUT CMBC IS… Just how well-received we are by the community! A couple of years ago you’d be hard pressed to find one good craft beer on tap, let alone full on beer bars, in this area of South Jersey, but the evolution of the local’s pallet has been fascinating.

MY FAVORITE CMBC BEER IS… It changes weekly. Usually whatever is newest to come out.

THE THING I’M MOST AFRAID OF IS… becoming gluten intolerant. If I couldn’t eat pizza and drink beer, I would hardy see a reason to exist.

MY FAVORITE NON-CMBC BEER IS… New Belgium would be my favorite brewery, with La Folie being my favorite of their’s, but there are just so many great great breweries out there. I Kane and Carton are putting out some fantastic beers, really helping put NJ on the beer map, Victory and Yards are still going strong throwing around Philly’s weight, just too hard to answer really. My most checked in beers on Untappd would be Round Guys The Berliner, Kane’s Overhead, and Victory’s Swing Saison, which would be my favorite if I absolutely had to list one I guess.

MY GUILTY PLEASURE IS… Pizza. I’ve gone two straight weeks before, eating it everyday. Sometimes I’ll have it for lunch and dinner.

Briguy, in black and white.
Briguy, in black and white.

THE COOLEST THING ABOUT ME IS… I’m too uncomfortable talking about myself to answer that.

THE PERSON I MOST ADMIRE IS… Everyone is worthy of admiration, in my opinion, if you take the time to figure out why. But if I had to choose, I’d probably say President Barack Obama. He was dealt a really shitty hand, and he deals well with the adversity. It doesn’t hurt that he is the first president to home brew in the White House! Also, Jack Kerouak. On the Road is a life changing book, and one everyone should read at least once.

MY KARAOKE SONG IS… Never done it, but if I were to do it, it would be Meatloaf’s “Paradise by the Dashboard Light.”

IF I COULD PICK ANY SUPERPOWER, IT WOULD BE… If we’re talking Matrix style, where I could just download any program, I would probably download all of the biology and chemistry programs available so I could have infinite knowledge of all the sciences I deal with on a daily basis. If we’re talking real world superpower, Wolverine has been my favorite super hero since I started reading comic books in early grade school, so I would pick being him.

IF I COULD SPLURGE ON ONE ITEM, IT WOULD BE… I’d probably get a warehouse. Think of all the possibilities!

MY QUIRKIEST HOBBY IS… I don’t have time for many hobbies! When I get done brewing at work, I’m often brewing or bottling beers at home, or visiting other local breweries. I’m a big fan of order though, sometimes chaos is overwhelming, so if order is a hobby I would say that’s pretty quirky. 



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