G: What is the biggest misconception about your line of work?
MR: I believe the biggest misconception about my job is that I require a beard to do it effectively.
G: What is the most gratifying part of your job?
MR: Working with the team at The Brewhouse. I have never worked with a group of people that are all so intuitive, hard-working, and solidly good at what they do. I liken the feel of this team to what I imagine it’s like to be part of a bee colony—every member diligently doing their part to make a greater whole. It’s been a beautiful thing to experience and I’m proud to be a part of it.
G: What’s your brewing philosophy?
MR: Brew the beer that you want to drink.
G: Any new recipes you are working on?
MR: Currently, I’m fine-tuning both a smoked porter and a Wee Heavy, which should be available at The Brewhouse in the coming months.
G: What do you see as the “next big thing” in the craft beer world?
MR: I bet it’ll be IPAs again. We can just keep recycling that as the “next big thing” forever, right?
G: Favorite beer and food pairing?
MR: Pork tacos and a Negra Modelo. Laugh all you want. You know that shit’s not wrong.
G: What are you reading right now?
MR: Crust and Crumb: Master Formulas For Serious Bread Bakers by Peter Reinhart.