What's your position at Parsons Brewing Company, and how did you get started in the craft brewing industry?
I am a founder and ale smith at Parsons Brewing Company. I started brewing in my garage with a Sabco pilot system that does 45L batches. I'm still in the brew garage but now we have a 7 bbl brew house.
What's new at your brewery?
We just opened up our outdoor kitchen with Authentic Mexican and Southern Comfort cuisine open 7 days a week 11-6pm!
What's the best part of being a part of the Ontario craft brewing community?
Craft brewing is very collaborative in nature, unlike a lot of other industries, that's probably what sets it apart the most. Also, it is very much a "lifestyle career" - all encompassing and rich with its own quirks and rituals.
Your favourite food and beer pairing?
Spicy food with our Summer Saison.
Where does the inspiration for your beer names come from?
We typically start with the story and figure out a recipe to be worthy of the story. Take Marysburgh Vortex for instance - the County's own Bermuda Triangle - we needed to think of a beer that had a lot of punch but didn't taste boozy. So we masked it with Citra and Pekko hops, making it juicy like a tangerine... but at 8.75% be wary as it will suck you right in!
What's your favourite beer not produced by your brewery?
Right now I'm hooked on Napanee Blacklist German Lager.
What's your biggest accomplishment unrelated to brewing?
Raising three kids (still a work in progress!)
If you could grab a beer with someone famous, who would it be and why?
Clint Eastwood - as an actor as a human he's one solid dude.
What are you itching to try next?
We're looking to perfect two recipes - "Mestizo", a Latin-inspired brew and "Rinda Rinda" that pays homage to a Japanese punk band from the 80s.
Why do so many brewers have beards?
Laziness primarily (well at least on my part).
What was the last beer you used Pleasant Valley Hops in, and what variety of hops was it?
We use Chinook heavily as a bittering hop so Pleasant Valley's Chinook are in a majority of our brews. Our Farmer's Tan Harvest Ale uses all Pleasant Valley Hops Chinook for bittering and rotating finishing hops - Centennial, Cascade and we're looking to use Cluster as well. It's 95%local Prince Edward County barley as well.