Name: Michael Altman-Brewer
Brewing back ground: Michael started washing kegs back in 1990 for Mcmenamins Edgefield. Fast forward 17 years, now Mike, Anne, Joey, Aaron, & Casey {the Altman Tribe} own their own brewpub in the one of the most epic places in the U.S.A. to live.
Favorite Beer To Drink: English Style Ales
Favorite Beer to Brew: Anything Big & Bold
Turn-ons: His Family & His Pub
Turn-offs: Bad Music, Bad Beer, Bad People
Favorite Color: Crystal Green
Last Concert/Music attended: The Rowan Brothers {Chris & Lorin Rowan}, featuring Doug Harmon
Name: Christian Alexander Kazakoff-Head Brewer
In 1995, after four years with the US Navy serving aboard an Aircraft Carrier, I enrolled in a culinary program at City College of San Francisco and worked several different line chef jobs. I moved to Berkeley and immediately started working in the kitchen at Triple Rock Brewery and Alehouse. Less than a year later, I began home-brewing and volunteering time in Triple Rock’s brewery. When I journeyed to Portland in the summer of 1996 for the Oregon Brewers Festival, I finally realized my calling. After experiencing all this great beer and happy people, it caused me to rethink cooking and consider brewing. Several months later when one of the Triple Rock brewers left to open a new brewpub in the City, I jumped at the chance to fill his brew boots. In early 1997 I found myself immersed in a brewing culture and career most people only dream about and I have never looked back. I finished the culinary program with honors but with no intention of becoming a great star chef. For the next eleven years I climbed the ranks and went from being an assistant, to becoming the Head Brewer in 1999. In that same year, I went back to school and completed a five week intensive brewing and engineering course at the American Brewers Guild. At Triple Rock, I have brewed close to two thousand batches of beer, introduced many new beer styles, started the successful “Monkey Head” bottle program, and created the annual Firkin Fest. Triple Rock was the perfect place to cut my teeth brewing and will always be dear to my heart.
When I accepted the job as Head Brewer for Iron Springs Pub & Brewery, I was delighted to move on to a different place and hone my skills. Since late July of 2008 when I took the helm, Iron Springs Brewing has increased and streamlined production and sales (in a recession year no less), implemented the bottling of four brands, added several new seasonal beer styles, a Real Ale program, Chocolate Beer Month, and Brewed and Cultured in Marin (a beer and Marin County cheese tasting). 2010 looks to be a big year with another Brewed and Cultured during SF Beer Week, two new brands in bottles, a Barrel Aged Beer Month (that will feature the first ever Iron Springs barrel aged sour Rye Ale with Persimmons), Chocolate Beer Month, and an expansion of cellar space. Upward and onward is the course heading for Iron Springs. My personal brewing philosophy is that I am always striving to build a better mousetrap and to never sacrifice quality and consistency for cheap efficiency.
I am a fourth generation San Franciscan, I live in Alameda, and I still love to cook. My other interests are gardening, urban farming, home wine making, traveling, smoking meats, reading way too much, and being crazy in love with my girlfriend.
Name: Phil Meeker-Brewer
Brewing back ground:Retail to home brewing to amateur to now- professional brewer. Phil came to Iron Springs by way of San Francisco Brewing
Favorite Beer To Drink: Hop bombs and complex dark ales/lagers
Favorite Beer to Brew: The next one………
Turn-ons: Beer, whiskey, and all ladies that are frisky
Turn-offs:Contamination, bad beer, empty cooperage {6 packs, cases, kegs, serving tanks, etc….}
Favorite Color: Green- {“know what I mean”}
Last Concert/Music attended:The Slip Wavy Gravy’s Birthday Celebration {Zero/Mickey Hart}
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