Buzzards Bay Brewing, Westport, Massachusetts

At the age of 3 months, I was baptized from a 150 year old family heirloom, an Austrian beer stein. No kidding. What great parents! I started winemaking in 1989 and the following spring I discovered Crosby and Baker (the home for home brewers). Among winemakers it is a well established fact that it takes a lot of great beer to make great wine, thus I became an avid home brewer. Later, I moonlighted at Union Station Brewery in Providence. My experience at Union Station helped me put together the plan that became Buzzards Bay Brewing.

Not a lot of people get to make both of the world’s great ancient beverages: beer and wine. While the disciplines are very different, it is my winemaker training that helped establish a culture of patience at Buzzards Bay Brewing. Buzzards Bay's "take no shortcuts" approach - 28+ days of lagering is not unique but is rare. Additionally, we will barrel age our Farmouse Reserve beer for 2 or more years. In most brewers minds, that's just crazy. Again, patience learned from winemaking where over 12 years are dedicated to certain wine. Finally, our beer is well known for a crisp, clean flavor. When pairing beer and food, crisp hopiness and a clean finish help to cleanse the pallate. This is especially important regarding seafood and with Westport's South Coast address, seafood is our favorite thing.