I've been brewing for a little over a year with 15 brews under my belt. I started out with mead, and learned a ton during that process. After learning quite a bit about mead I moved onto beer. I've since spiraled into other styles including a few ciders. My hopes is to start a brewery next year and focus on Gruit, mead and ciders. I've been focusing my studies currently on wild local Maine yeasts and Gruits. I've brewed 4 Gruits and am currently putting together a research article on all the herbs frequently uses in Gruit and the ones I've used as well profiling taste, bitterness, aroma, etc. I'll be making beer as well but I'll try to keep is very abstract when beer brewing commercially. Currently I have a smoked maple bacon ale on tap, a Maine Maple IPA, Oaked Sage Gruit, and a Kiwi Apple cider. I hope to contribute to the beer industry by researching lesser known topics such as Gruit for instance. I recently came across BN's podcasts starting with the Jamil show. I really like the feel of the show and the info they presented. After listening to the straight lambic episode I ended up listening to the sour hour as well. I'm now making it a regular thing for me. I hope that my skills keep growing and that I can contribute to the craft in the future.
-Justin A
