Brewing and Distilling Science Qualifications
- In-depth knowledge of all aspects of beer and spirit manufacture, starting with raw materials and finishing with packaged product.
- Hands-on experience using mash tun, lauter tun, whirlpool striking, and mash filtration technology in production of beer.
- Hands-on experience in making key spirit cuts in the manufacture of malt whisky.
- Extensive knowledge of requirements for both beverage production as well as beverage related business goals.
- Skillfully combining both brewing and distilling science experience with a chemical engineering knowledge and understanding.
Heriot-Watt University Edinburgh, Scotland
Masters of Brewing and Distilling Science November 2011
- Member in good standing of the Heriot-Watt Whisky Society
- Thesis topic: Oak Alternative Wood Maturation with Basis In Historical Precedence
– Investigation of oak alternative woods traditionally used pre-implementation of oak specific maturation laws (teak, white ash, maple, and chestnut)
– Involved both significant lab work (toasting and processing wood, preparing spirits for gas chromatograph – mass spectrometry (GC/MS) analysis) as well as literature investigation.
– Advised by Paul Hughes.
University of Rochester Rochester, NY
Bachelors of Chemical Engineering May 2010
- Overall GPA: 3.0 / 4.0
- Member in good standing of the American Institute of Chemical Engineers
- Recipient of the Bausch & Lomb Honorary Science Award and Scholarship
Brewing and Distilling Science: Principals of Biochemistry and Microbiology, Cereals, Malting and Mashing, Wort Boiling, Fermentation and Beer Maturation, Distillation and Whisky Maturation, Filtration and Packaging, Production Management, Food and Beverage Business Strategies
Engineering: Chemical Process Analysis, Energy Alternatives Lab, Math (Derivatives – Linear Algebra and Differential Equations), Fluid Dynamics, General Chemistry and Laboratory, Organic Chemistry and Laboratory, Physics: Mechanics Laboratory, Separations, Reactor Design and Kinetics, Process Design
Tuthilltown Spirits Gardiner, NY
Research Production and Development October 2011 – June 2012
- Tasked with operation and process development for gas chromatography analysis of wood maturation based chemicals.
- Oversaw operation of mash-in as well as 2000 liter, 800 liter, and 400 liter still operations for Quality Assurance / Quality Control of distiller’s wash and new make spirit.
- New product design, research, development, and testing.
ADI Conference Louisville, KY
Presenter April 2012
Half hour PowerPoint presentation on the chemistry behind spirit maturation in barrels smaller than the traditional industry standard, as well as a question and answer session.
University of Rochester Rochester, NY
Researcher, Bio-fuel Potential of Apple Ethanol September 2006 – May 2009
- Investigated potential for New York State apple crop as a viable energy positive bio-fuel
- Advised by Professor Ben W. Ebenhack
- Utilized theoretical calculations, in-lab fermentation and distillation to determine energy availability and potential use in a cost effective manner of apples.
- Results were documented in a research report.
In With Bacchus www.inwithbacchus.com
Founder May 2009 – Present
- Providing product reviews, alcoholic beverage journalism, and analysis of current of both consumer and production trends and products within the beverage industry.
- Utilization of both a chemical engineering background and brewing and distilling knowledge to provide informative but informal information to consumers.
- Extensive use of social media, including Twitter (>3,100 followers) and Facebook.
IBM My Smarter Commerce Program New York, NY
Social Media Representative Present
- Participating in a multi-stage social media focused program on the usage of social media for business and job creation, searching, and execution.
- Work done primarily via In With Bacchus on its Twitter profile and website platform.
Whisky Advocate New York, NY
Industry Source Fall Issue, 2012
Interviewed as a key industry source for a piece on small barrel maturation entitled “Small Problem.”
Whisky Magazine London, UK
Author Issue 99, October 2011
“Art of the Craft”: a 1500 word article on the socioeconomic and political boom of craft distillers in the United States.