I have been blessed with a palate that gets bored quickly, which results in a constant push to brew a variety of beers. Once I nail a recipe, it’s time to tweak it. As a recovering engineer, I regard brewing as a mix of math, art, and backyard ingenuity. Grain and temperature is the math, yeast and time is the art, and how you make it into beer depends on your equipment, or often, the lack thereof. So, I’ve learned how to tweak ingredients and alter techniques within the limits of my equipment to produce beers with spices, citrus zest, raw chocolate, and sea salt. My hop profiles lean more toward aroma, rather than bark-like-a-dog bitter, so you’ll find them very drinkable.