My interest in making beer started when I was nine years old. My friend received a chemistry kit for Christmas. We looked up the procedure on how to make alcohol. With a little sugar and bread yeast from Mom's pantry, we reproduced one full cup of what the pirates call "Grog", AKA Rum. This was my first experience with developing the production of Alcohol.

For Christmas of 1988 I received a home-brewing kit, and thus began my hobby in the beer brewing industry. In 1989, I planted my first hops, and immediately realized the potential of reducing my cost of making my homebrew. Additionally, I experimented with washing the yeast. This meant that I could now get five batches of beer from one packet of yeast.

In 1994 Texas removed its restrictions for Microbreweries and Brewpubs. I followed developments impacting this legislation step by step. At the first possible opportunity I submitted my application for a brewpub license with the ATF, by an agent named Bob Ford. This first step launched my commercial beer-brewing career.

In 1995 I opened the Market Square Brew Pub & Café on Market Square downtown Houston, TX. I have developed several unique and award-winning recipes, but in the modern age of technology most Brew Masters have learned to diversify. Since then I have learned the importance of brewing to the customers taste, and not necessarily to the Connoisseur taste -- this logic is backed with revenue-driven proof.

Since the sale of Market Square Brew Pub & Café, I have remained active growing hops, brewing beer and keeping up to date on the latest brewpubs and emerging brewers' best practices around the world.