A native of the Buffalo, New York area, Scott holds a B.S in Biology from the University of Notre Dame. Scott officially started home brewing in January 2009 with a partial boil, extract Pale ale on his stove top. Previous to that, Scott tried one of those brew in a bag kits back in 2000, but the beer was nasty. As a youth, he would often hold locally pressed Apple Cider until the container swelled and fermented. Scott’s first legally purchased beer was a 6 pack of Pete’s Wicked Ale. In college as money would allow Scott would try as many craft beers as he could, but before long he fell victim to the Mega swill marketing and drank that beer from Wisconsin that is not heavy, but light.
As a home brewer/consumer, Scott favors Hop bombs and all things Belgian. Each year Scott takes a day off from work and takes the train down into Center City Philadelphia, where his wife goes to the Spa, and he camps out at Monk’s Café. Scott has been on a mission to brew the perfect Triple and has now added some Sour beers to the cellar inspired by those afternoons at Monk’s. What Scott enjoys most about sour beers is that other people usually do not like them and he does not have to share.
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