Areas of responsibility include deployment of brewery administrative duties, inventory management, and brewery maintenance. I created, launched, and maintain our internal QuickBooks programming that enable for multi-pub deliveries, brewery financial tracking, as well facilitate OLCC/TTB tax preparation and submission. I lead and coordinate all company competition submissions, logistics, maintained in our company Competition Log, as well as offer insights to upper management for recipe modification/reformulation. Coordination, scheduling and training of team on sensory panel training. I look for creative and new innovative products to include in our sensory panels that can guide our efficiency trials with possible integration into production. My current project is implementing and onboarding our staff, as well as long-term maintenance of EKOS, an ERP software system for the beverage industry.Current production is 10,000 barrels per year.During my time, Migration has been accoladed the most amount of medals in a variety of state, regional, national, and international competitions. Competitions we have won multiple awards in include Oregon Beer Awards, Best of Craft, North American Brewing Awards, US Open Beer Championships, European Beer Star, Brussels Beer Challenge, and Australia International Beer Awards.

As brewmaster, I oversee a staff of eight whom I direct in wort production, yeast management, sanitation, filtration and carbonation of the existing production beers on a 20-bbl Pub Brewing system with an annual production of 4,200 barrels/year of English-style ales, West Coast-style IPAs and German-influenced lagers. One of my first goals after being hired was to create documented standard procedures for all tasks so that any new hire would understand their positions, duties, and how to carry out tasks assigned to them. Currently, I also oversee the logistics and work with our contract brewing partner, Heretic Brewing Company, where they brew an additional 1,000 barrels a year for us, packaged in cans, bottles, and keg. Although space is a premium at the brewpub, we have produced award-winning barrel aged and sour beers. We also mash and ferment barley wash in preparation for distillation for our sister distillery.We have won numerous awards at domestic competitions including the Great American Beer Festival, North American Brewers Association, World Beer Championships, US Open Beer Championships, and the California State Fair, as well as internationally at the Australian International Beer Awards, Brussels Beer Challenge, the European Beer Star awards. In 2016, Moylan's was awarded the Champion Small International Brewery at the Australian International Beer Awards.

Starting out as a brewer, my main duties included wort production, yeast management, sanitation, filtration and carbonation of the existing production beers on a 15-bbl Liquid Assests system. After becoming brewmaster, I oversaw the production of six year-round beers, four of which are bottled, as well as three seasonal offerings and the multiple one-offs. Our production levels of mostly West Coast-style IPAs and Belgian-style beers increased from 1,000 barrels to 3,500 barrels/year during my tenure. Since the brewery began bottling, I was proactive in increasing the level of quality control parameters including cell counting, plating for microbial contaminants, consistent carbonation levels for all beers and establishing a functional laboratory space for performing and recording those necessary tests.The barrel-aged program at the brewery that I started in 2009 with one beer in 8 bourbon barrels. At the time of my departure, the program had grown to over 70 barrels, with bourbon, rye whiskey, red wine, and brandy barrels with four beers coming out of the program on an annual basis.