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Q: How long have you been with Bent Water Brewing?
A: I started in July 2020, so it’s been 2 1/2 years
Q: What brought you to the brewing industry?
A: I started in the brewing industry as a pivot from the restaurant industry. I wanted to be a chef my entire life, and after culinary school and almost a decade in the kitchen, I decided that it wasn’t what I wanted to do long-term. By that point, I was already homebrewing as a hobby and decided I would at least give it a try before I went and got a new job. Five years later I have turned it into a career and don’t plan on changing that any time soon.
Q: What do you enjoy most about your role?
A: It’s allowed me to grow beyond getting beer into tanks. I still love brewing and continue to do plenty of it, but I really enjoy being able to have a say in new product development and everything needed to keep our beer fresh and tasting great.
Q: What’s one of your favorite activities to do outside of work, and why?
A: I am a huge fan of the outdoors without necessarily labeling myself as “an outdoorsman.” Snowboarding in the winter and fishing in the warmer months are two of my favorite things. I think they’re both perfect situations to be outdoors and social while enjoying beers with the people you like being around.
Q: Favorite North Shore Beef?
A: The North Shore Beef is a complicated thing. There is definitely a beef for all occasions. If I want a quick junior beef on my way home, I stop at Dina’s on Canal St. in Salem. They are consistently great and enough for a snack after a long day. If I am in the mood for getting a massive beef for dinner, my go-to’s are Nick’s on Essex St in Beverly or Anthony’s in Tewksbury. Two powerhouse beef shops that sling absolute heaters. I don’t get too picky, though. I guess the best answer I can give for my favorite North Shore Beef is the next one.