Members
Bob
Bob is a licensed pharmacist, lives in Auburn (since 1992) and commutes to Montgomery where he works as a hospice consultant. He’s been brewing frequently since 2006, started kegging right after his first batch and brewed his first lager in late 2007. Bob is a radical Auburn sports fan.
Christian
Christian is a biosystems engineer who grew up in Guatemala and moved to Alabama in 1997 to attend college at Auburn. He now works in Auburn full-time. He began brewing in 2001 with his buddy Jeremy, who both have been inspired by Mike M. and the Auburn Brew Club to brew more frequently and better beer.
Collin
Colin is a gourmet chef at one of the Auburn/Opelika area’s finest restaurants. He is attending Auburn Brew club meetings to learn about brewing, beer analysis and beer/food pairing in case the opportunity arises for his restaurant to operate a Brew Pub, which it is currently qualified to do because of its location in a historical building in a county where beer was produced prior to prohibition (crazy Alabama laws!)
Curt
Curt grew up in Canada and has been brewing since about 1977, in Auburn since 1985. He’s a Professor of Molecular Biology and Cancer Genetics, so he has a special knack for yeast cell culturing and propogation. Curt is an all-grain brewer with a fairly simple cooler-style setup and utilizing a proper temperature-controlled fermentation chamber, specializing in Belgians and English Sours. Check out Curt’s blog at http://frogsbottom.auburnbrewclub.org.
David J
The Stealth Pilot.
Doug B
Doug is a consultant with BearingPoint, which keeps him on the road 4 to 5 days a week. It also means he can try beers all over the world! Being of German decent, he loves Dunkel, Bock, Weizenbock, Weisse, and Winter Spiced beers. Doug was given his first kit as a Christmas present in 1993 and has not looked back. He was brought into the group by “The Legendary Mike C.” who he used to help at the Ole Auburn Ale House. Check out Doug’s blog at http://tiefenthaler.auburnbrewclub.org.
Harold
Harold has been brewing since June of 06. He has recently moved from extract to partial mash with temp control. Harold enjoys cooking, organic gardening, yard work (yes,yard work) and of course brewing and drinking beer. He is a Certified Dental Technician with a specialty in complete dentures. Harold is married to Nancy and they have two kids in college.
Jason
Jason is an Auburn graduate and has been in the area since 1997. He is currently working as a civil engineer and got into brewing within the past 18 months. He plans on moving into all grain eventually, but is content with his “measly” extracts for the time being. His favorite brew so far has been a Saison. He has ten toes.
Jeremy
Jeremy works for the Forest Service as a research technician and, at the same time, is working on a masters degree in Forestry. He took a few years off from brewing but jumped back into it after attending a couple of Auburn Brew Club meetings.
John
John is a healthcare attorney who began brewing in 2005. He upgraded to all-grain, temperature-controlled fermentation and kegging after only one partial-mash batch and is currently working his way through all the BJCP beer styles, brewing 10 gallon batches and often brewing 2 or 3 batches simultaneously. He frequently enters homebrew competitions, getting carried away with how they can cause a brewer to brew more, better and a greater variety of beers. Check out John’s blog at http://resipsaloquitur.auburnbrewclub.org.
Matt
Matt has lived in Auburn since 2000 and has been brewing since 2004. He’s done a number of all-grain batches but for the time being is doing partial mash extract recipes due to time limitations. Since he started brewing, he has hosted several “Big Brews” (usually in the Fall and Spring) where a group of 15 to 20 people will brew up to 50 gallons in different 5 gallon batches in one day. Matt tends to brew with organic ingredients most of the time.
Michelle
Michelle is a proud mother of two, a wife, and an RN with a degree in criminology and criminal justice. She has lived in Auburn for ~10 years, in the house that she used to visit as a child when she’d go to visit her grandparents. She is new to the beer brewing process, but not to wine making. She’s enjoying the new challenge to brew good beer. She never takes the easy road, so she started brewing all grain from the very beginning. Family comes first, and now beer brewing comes second. She hopes to soon become as versed as some of the “old hats” in the club. Be on the look out for some great beer in the near future from Michelle.
Mike C
Mike is generally regarded as Auburn’s most legendary brewer. We call him “The Legend” because he’s been brewing here so long, because he’s part owner and former brewer at the Olde Auburn Ale House, because he’s inspiring, descended from Spanish nobility, brews awesome beer, knows how to TIG weld and is just plain cool. He is also known as El Guapo.
Mike J
Mike found out about the Auburn Brew Club from Joe at the Columbus homebrew store (Thanks Joe!). Mike has been in Auburn since 2004 and is currently a graduate student at AU. He’s been brewing since 1991 - mostly extract brews, with the occasional mini-mash/extract combo. He is a self-described “practical brewer”, who pretty much makes all the beer he drinks, and very rarely buys beer from the store. He specializes in unique variations on British, American, and German ales.
Mike M
Mike is currently a Ph.D. candidate who has been brewing off and on since 1991, beginning with extract kits and progressing to partial and then full mashes over time. Travels interrupted his brewing for several years, but he got started again in 2002 while living in Ireland. He brews 10 gallon batches, splitting the wort between 2 carboys. Because of the temperature in Auburn most of the year, he brews ales exclusively, but is looking forward to trying a lager soon. Check out Mike’s AU webpage here. Check out Mike’s blog at http://pumpkinpicker.auburnbrewclub.org.
Mitch
Mitch is an accountant in Opelika who enjoys good beer, but is the Auburn Brew Club’s most active winemaker. He can crunch numbers and crush grapes at the same time!
Nathan
Check back later for more info.
Rob
Rob is a really cool guy who has a beard kindof like Grizzly Adams. He and Andy teamed up to brew their first batch of beer in November, 2007, and it turned out excellent. Rob quickly progressed to all grain brewing, yeast starters and temperature controlled fermentation.
Scott J.
Scott started brewing in December ‘06, because he likes good quality beer, especially Imperial India Pale Ales, and had become frustrated with the poor selection in Alabama. He brewed seven extract batches and two all-grain batches his first year of brewing (2007). He is now growing yeast starters and brewing all-grain each batch. Scott is one of the radical ones, consumed by wanting to know everything there is to know about brewing great beer, and is currently reading through several of the best homebrewing books available on the market today. He is very active in club and has hosted several club meetings, including the first ever Auburn Brew Club Big Brew. Scott’s an avid football and sports fan and is Auburn’s most eligible bachelor!
Stephen H
Stephen is in the Army and moved to Auburn in 2006 to attend AU and get a Master’s degree in Software Engineering. He began brewing, off-and-on, in 1998, but got more serious in 2002 when he got his first 5 gallon kit while living in Texas. He did extract and partial mash batches until 2005, when he returned from a tour in Iraq and upgraded to all-grain. His kegging system is portable, so look for him to be tailgaiting in the fall and sharing his brews. Check out Stephen’s blog at http://zymurgy4all.auburnbrewclub.org.
Tyler S.
Tyler has been brewing since January, 2008 with Nathan. After wanting to home brew for around a year because of his extreme love for good beer, he and Nathan finally got the money together after Christmas and bought their brewing kit. Tyler is a student at Auburn University majoring in music education and plays the saxophone. His two primary interests are music and good beer. He hasn’t quite gotten to anything really complicated, but he has brewed an all grain batch after brewing two batches of extract.