What is the most unique ingredient you have personally ever used in a batch of beer?
JM: I’ve never really been a wacky ingredient guy. I’m very traditional and like traditional style beers. I suppose that comes from my lager brewing roots. The most unusual ingredient I ever used was when I was still in California. My buddy and I used some habanero peppers in one of our beers. Other than that, I just never get too funky. TFP: You are trained and certified in the art of making beer. Would you recommend the Professional Brewers Certification Program for home brewers that wish to establish themselves in the beer world? JM: Education can never hurt you it can only help you. There a numerous opportunities in the beer industry if you just know where to look. The importance of education can mean the difference between being stuck filling kegs and getting free reign over designing new beers. I attended Seibel in Chicago back in the late nineties and it has helped me tremendously. Once you can get your foot in the door, your education will help you do something with your new op
