Hey, I'm Alex.

I brewed my first batch in March 2017 — a one-gallon kit in my apartment in LA, the kind of gift you get and immediately become obsessed with. My background is in biochemistry, so I understood, at least intellectually, what was happening inside that fermenter. That made it worse. Watching yeast turn sugar into alcohol isn't just brewing — it's watching living chemistry happen in real time, and I was hooked.

Since then I've been chasing my flagship recipe. I love single-hopped IPAs and West Coast styles — clean, punchy, and unapologetically bitter. I haven't found my signature yet, but that's kind of the whole point. Every batch is an experiment.

My philosophy is simple: try anything that sounds good, even if it's just a hunch. You won't know your limits until you find them — mathematically or experimentally. I prefer the experimental approach.