Brian, is a formally trained professional chemist with a love for all things craft beer. After graduating from the University of Oregon with a degree in chemistry he moved to Detroit and worked as a quality control and R&D chemist for the US Army Tank, Automotive, Research, Development, and Engineering Center until his former mentor and friend Matt Van Wyk brought him back to Eugene to head up the quality program at Oakshire Brewing.
It was here that Brian fell in love with all things barrel-aged. Matt and Brian worked closely on the barrel-aged program at Oakshire turning out award winning wild and non-wild barrel-aged beers. Before starting out with Alesong, Brian left Oakshire to further his fermentation and barrel-aging education around the world. He spent some time brewing high in the Andes mountains of Peru with a former colleague at Cerveceria del Valle Sagrado and then followed that up with a stint at King Estate Winery, reasoning that if there's a place to learn from experts on barrel aging and fermentation, it's a winery.
When not in the cellar at Alesong, Brian spends his time with his wife, Lindsey, and Australian Shepard, Stella, exploring this beautiful place we call home.