Hop, Fermentation, Cellaring, Finishing, Biotransformation, Dry Hopping, Randall, Torpedo
This is the third and final installment of a three part "Speaker Series". Here Matt Brynildson, Brewmaster at Firestone Walker, is discussing the advantages and the benefits of adding hops during either fermentation, maturation, and finishing.
Matt graduated from Kalamazoo College and began his brewing career with KALSEC (Kalamazoo Spice Extraction Company) working as hop chemist. After attending the Siebel Institute of Brewing Technology, he joined the Goose Island Beer Company where he was Head Brewer of the Chicago Fulton Street production facility from 1996-2000. In 2001 Matt joined the Firestone Walker Brewing Company as Brewmaster and became a partner in 2010.
He also works as a brewing consultant for Hop Growers of America and has presented to brewers at all levels, both in the USA and abroad, about American grown hops. Matt was the 2007 recipient of the Brewers Association Russell Scherer Award for Innovation in Brewing.
He has been named Champion Brewmaster 4 times at the Brewers Association’s World Beer Cup and Brewer of the Year 6 times at the Great American Beer Festival. He lives in Central Coastal California with his wife Alison and their two children.