We've recently welcomed Micah Ochej (last name pronounced "oh hey") to our brewing team.
Micah joins brewer Mike Ungerbuhler in our brewhouse with a unique perspective of barrel aging and using wild yeast strains, or "critters," as Micah refers to them. He spent the last three years making wild ales for Firestone Walker’s Barrelworks down in Buellton, CA, before completing the UC Davis Master Brewing program.
Micah's first step into the beer world was in college, behind the bar. Little did he know at the time, that it would lead him back to finishing his degree and applying that degree to brewing professionally.
“Beer is basically four ingredients treated a bit differently to create a spectrum of flavors,” answers Ochej when asked what his favorite style is. He adds that IPA’s and barrel-aged sours are often favorites, but “the beauty is the spectrum.”