Mark Johnson

Business Development Executive

The production brewery features a 60 barrel (BBL), steam-heated Saaz Brewhouse capable of producing over 20,000 barrels a year. Currently we are operating with a 15,000 barrel annual fermentation capacity utilizing ten 60 barrel (BBL) fermenters, five 30 BBL fermenters, three 60 BBL and two 30 BBL brite tanks and a 60,000 lbs. malt silo. Our 5,000 sq ft. beer cellar is presently storing over 500 oak barrels (a mix of former California wine barrels and also bourbon barrels), plus a 33 hectoliter (871 gallon) oak foudre and two 45 hectoliter (1,188 gallon) oak foudres (each received directly from France), and 40 puncheons (over 3,300 gallons).

Sean Damon

Quality Control Lab Manager/Yeast Propagation

Tom Gene

Director of Field Brewery Operations

Inga North

Graphic Designer & Brewery Representative

Mark Johnson

Business Development Executive

Gloria Mann

Director of Field Brewery Operations

Tom Sawyer

Quality Control Lab Manager/Yeast Propagation

Skills