Cooking, inspired by beer, and travel.
Everything I have ever done, has turned to piss…
Düsseldorf City Pissoir.
I have had the realization, everything I have done with my life, has turned into piss…
When I was a young adult. I left the bakery I worked at, to pursue my passion, bier. I immersed myself in the world of craft beer, and brewing. My thirst for beer knowledge, has taken me on many travels.
Food is my first love, so traveling for food, and beer comes natural. In Europe, there is lots of cool shit to look at in-between beer filled meals, and trips to the pissoir.
Chasing Regional Food
Beer has food value, but food does not have beer value.
I have had Pilsner in Plzeň, a Frankfurter in Frankfurt, a Cheesesteak in Philly, Kölsch in Köln, Altbier in Düsseldorf, Goulash in Budapest, a Wiener in Wien, a Berliner in Berlin, NYC Pizza in NYC, Kielbasa in Poland, Imo’s Pizza in Missouri, Dunkel in München, Frites in Holland, Guiness Stout in Ireland, Budweiser Budvar in České Budějovice (Budweis). I will eat, and drink regional cuisine whenever posible.
Detail orientation is my culture.
Before I found my way into the beer industry. I was naturally detail orientated. I get this from my grandmother on my father’s side of the family. Though most of her food was painfully boring. She was one hell of a baker. I have her ancient copy of the Betty Crocker Cook Book. It is a gem, full of hand written notes. Like Grandma, I typically take detailed notes, and am always working to perfect, perfection.
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