Founder & Cider Master
My fermentation career began in high school organic chemistry class when we made ten gallons of local red wine (drinking age was 18 then). This experience inspired me to continue to experiment and learn about winemaking.
After a stint as a cellar rat I attended U.C. Davis to earn a Bachelor of Science in Fermentation Science. For the next ten years I made wine at two local East Coast wineries, then earned a degree in Chemical Engineering from University of Maryland, becoming a U.S. Patent Examiner reviewing alcoholic beverage patent applications. It was during this time that the old Monkton Mill restoration was begun.
In 2010, as the restoration approached completion, I realized that reviving the rural tradition of hard cider was the perfect fit for the revitalized mill. We began fermenting in the 2011 harvest season and the cider has been bubbling along ever since!