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Do you have a first beer memory?

I can’t remember the day I started to like the taste of beer, but when I was nine years old, I got into my parents’ Bartles & Jaymes stash in the basement, since we had Nintendo in the basement. My mother found me at the bottom of the stairs, drunk. I had no idea they had alcohol in them, I just knew they were fruity and good.

Would you say that you have any brewing mentors?

Not really. There’s nobody I really go to all the time or feel like I can go to. I feel like I’ve missed out, like not working at any really great breweries. An opportunity at Firestone came up, but I wasn’t at the point where I could do that. Trial and error only gets you so far. Brewing at home is one thing, but I kind of use the openness of the community as a resource. I like feedback from knowledgeable people.

How tight knit is the Orange County brewing community?

I’m going to a Guild meeting tonight. I feel like I’m closer to people in Orange County than anybody in Los Angeles. Even though I live in L.A. and would like to open a brewery in L.A., it’s all about the O.C. for me.

What are some beers that you typically enjoy drinking?

I like a good balanced IPA, not too bitter, that you can have more than one of. I like some of those crazier beers and their experimental nature, but a good hefeweizen or session beer is great. Russian River Redemption is one of my favorite beers, so light, so full of flavor and you can have more than one and not worry about driving. I tend to lean toward full flavored beers that are lower in alcohol.

What’s the latest beer you’ve been developing in what’s your approach been?

I’ve been brewing this Belgian Tripel at home now for two years trying to get it right. I finally settled on a yeast and the secret spice combination, and I just brewed it for the first time yesterday in Tustin. I hope it turns out as good as I imagine it could be. I feel like it’s a beer that requires a lot of finesse…I was happy to see it bubbling away when I came in this morning.. We call it the Third Nipple Tripel. It just fits. I like alliteration. It also reminds me of the scene in Mallrats where the psychic’s topless and she has a third nipple.

What distinguishes your beers from other breweries?

My philosophy is really that beer has to have some sort of balance, no matter what style they fall into. Even hoppy beers. I don’t do overly bitter. Just having a basic understanding of style, moving out from there and keeping the balance in mind.

How do you feel about collaborating with other breweries?

It’s a great idea. I love what’s come out of Stone these days, the collaborations they come up with, because you have a whole different approach. I was talking with Julian [Shrago] of upcoming Beachwood Brewing, and we’re going to do a collaboration here before they even open. I think he’s a great brewer. Probably something strong, who knows. It’s always fun to push the brewing system to its limits.

Who are some other brewers that you really respect, and how come?

I respect the team over at The Bruery, not really one individual. Tyler [King]’s a great brewer, but I think of them more as a team. They make what they want to make and make so many specialty beers all the time. They make what they want to make and make that work, regardless of how fast their growth is. They’ve developed a great name for themselves and it’s awesome. They embody that craft spirit, especially for Belgium, and it’s awesome.

If you could only drink one more glass of beer, what would be in it?

It would be something I’ve made, and I don’t think I’ve made that beer yet. We just started a barrel aging sour program here in November. I have 10 wine barrels filled with different beers. I’m waiting on those.