As a small child I was always fascinated with my great grandmother’s root cellar. Being surrounded by jars, crocks, and carboys filled to the brim with quality food and drinks started me down the road to food science, and I have had a passion for fermentation and microbiology ever since.
The beginning of my career was spent in warehousing and logistics, where I worked my way up from equipment operator to supervising second shift homestore deliveries out of the Ashley Furniture Industries main facility, one of the largest furniture factories and warehouses in America. Wanting to follow my passion, I returned to school to pursue a degree in microbiology, with a particular focus on food fermentation.
During my studies I had the opportunity to work for Pearl Street Brewery, a 3000 barrel per year craft brewery located in La Crosse, WI, as an apprentice brewer. I was promoted to full-time brewer in short order, and before long I was able to utilize my knowledge of microbiology to streamline the brewery quality control program as their on-site quality control microbiologist.
Currently, I serve as a preparatory lab assistant at the University of Wisconsin – La Crosse, supporting the instructional staff by producing all lab materials and providing technical equipment support. When not in lab, I can usually be found performing research and bioprospecting for yeast and bacteria in the Upper Midwest for use in the craft beverage industries.