|Click to see the website.|
One of my passions throughout my life has been literature. I began reading at a very young age, and continue to consume books voraciously to this day. I enjoy everything from the literary classics to modern science fiction, and am constantly on the lookout for new books. When I decided to create a brand for my homebrews, I wanted to fuse these two interests into something that would pay tribute to them both. I came up with the name Highbrau, and my friend Justin Wolf put together some logo and brand design for me. Since then, I've been using the Highbrau brand to market myself and my beers, and have taken some steps to ensure that I can use the name professionally in the future should I choose to do so (check out http://www.highbraubrewing.com!).
From the beginning of my homebrewing career, I had an equal enthusiasm for brewing classic examples of traditional styles, and experimenting with new ingredients, techniques and concepts. I've created traditional English bitters, Baltic porters and Reinheitsgebot-compliant German lagers, complete with double decoctions and long aging periods. Standing right alongside those beers have been more unusual concoctions like black saisons, American table beers, Belgian imperial stouts and smoked rye doppelbocks. The last beer to be brewed in my current apartment was a low-alcohol Belgian farmhouse ale, infused with lavender and dry-hopped with Sorachi Ace hops. The whole wide world of beer fascinates and entices me, and I've tried to span my work across as many parts of it as possible, from the simplest session beer to the most painstakingly-crafted sour ale.
To improve my craft, I completed my education at the Siebel Institute in Chicago, while doing independent research and seeking out critical feedback from as many sources as possible. Both the homebrewing and professional brewing communities have been very helpful, and I'm thankful for all the assistance they've given me... along with lots of good times and good beer.
Below are a few of my personal favorites from over the years:
I leave for Denmark in five days, and from the looks of it, Søgaards Bryghus exercises the same mix of traditionalism and experimentation that I do. I expect it'll be a good place to brew.