Tom owns a small web development business and lives in Wisconsin. He has been an all-grain brewer since 1987 and is an active member and webmaster for his local homebrew club, the Trubmeisters.
Tom also works part-time at his local homebrew shop and enjoys growing organic hops on a nearby farm that houses the Trubmeisters' RIMS brewery. His first article for BYO - on how to build a heat stick - can be found in the September 2010 Issue.
Bev has been brewing for over a decade and is an award-winning homebrewer. He currently writes of several publications including ours and travels widely in pursuit of new and interesting brews.
Bev has long been involved with St. Arnold Brewery in Houston, Texas and is an active member of the Foam Rangers homebrew club. He writes an article about professional brewing lessons learned while at St. Arnold Brewery in our March-April 2010 Issue.
In 2008, Justin decided to take a hard look at what he wanted in life. As it turns out, one of the things he most enjoyed was putting together brewing recipes, trying them out, and sharing the results with friends.
He soon discovered the University of California at Davis Master Brewers program and quickly realized that this could be his shot at exploring the professional side of brewing. Justin's blog is here, and we encourage you to follow his story.
He also writes for our magazine, and some of his latest pieces is on foreign extra stout. Don't miss it!
Horst is an international consultant to the brewing industry and writes for many beer-related publications, including ours.
Born in Germany, he enjoys writing about beer styles native to the area, including rauchbier (smoked beer). Horst was our "Style Profile" columnist from 2002-2006, and now writes about brewing history, beer styles, and homebrewing techniques.
Terry was born in London and holds a PhD in chemistry from the University of London. He now lives part of the year in the US and is known to many as the author of the books in the Classic Beer Style Series, "Pale Ale" and "Porter" (Brewers Publications).
He also writes many articles for us and in the Jan/Feb 2010 Issue, he profiles Scotland's Brewdog Brewery.
Bob is the former brewer at Water Street Brewery, in Milwaukee, Wisconsin - an extract-based brewpub. He joined Briess Malting, of Chilton, in 2001 and is now Technical Services Manager.
He has written articles for us on making malt extract and has currently interviewed professional brewers who use the stuff for a recent article in BYO.
Les is an industrial research and development scientist from Liverpool, England. What is an industrial research and development scientist from Liverpool doing in the annals of a homebrew magazine you say? Well, writing about homebrew, of course.
In the July-August 2010 Issue he gives six homebrew clone recipes of CAMRA (Britain's Campaign for Real Ale) Champion Beers of Britain, based on information from his book.
An all-grain brewer since 1979 (self-admittedly without the correct equipment), Les continually ransacked his mother's kitchen. All of his persistence paid off, though, and, in 2002, he published "The Home Brewer's Recipe Database" a compilation of known ingredients for thousands of commercial beers. The book was so popular, a second edition was released in 2009.
Christian is from Austin, Texas and a homebrewer at heart. He is the founder of the homebrewing.com - a website for finding the best prices on kits and homebrewing supplies - and kegerators.com - a website devoted to finding the best deals on kegging and draft supplies.
His first article for us called on his knowledge of kegging to build a hop filter that worked with a home kegging system. Check out different versions of it on our November 2010 Issue.
Ashton is the Process Engineer for the Mueller Company in Springfield, Missouri and Master Brewer at their brewpub, the Springfield Brewing Company.
He is also a wizard... Mr. Wizard, that is, and has written the long-running BYO column since 1995. Also authoring "The Homebrewer's Answer Book" (1997, Storey), he currently serves as our Technical Editor, and has recently begun blogging for us.
Ashton covers any and all beer and brewing related topics from the viewpoint of a professional brewer with an intimate knowledge of homebrewing.
Marc lives in the Pacific Northwest - or, as some call it, The People's Republic of Cascadia - and is the "Primary Fermenter" of the Washington homebrew club, Plato Republic.
Living in an area that is home to the two largest hop-growing regions in the nation - the Yakima and Willamette valleys - Marc also grows his own hops. Who better, then, to investigate the birth of a new hoppy beer style? In the July-August 2010 Issue, he describes the symposium he attended, where a draft of the style guidelines was produced for Cascadian dark ale (black IPA).
Sean is otherwise known as "The Homebrew Chef," since he has actually worked as... you guessed it... a professional chef. He has also been a homebrewer since 1993. Combining his talents, he has prepared several high-profile dinners, including those made for the Northern California Homebrew Festival. Many of his recipies and menus can be found on his website.
In his articles, he helps us explain how to think of beer as an ingredient in food. Recently, he has written on new Beer Cuisine, including Norwegian Lamb Cakes, Savory Bread Pudding, and Baltic Porter Ice Cream.
Bill started homebrewing in 1994, when he brewed a brown ale and has been hooked ever since.
A former brewpub brewer, he has completed the Craft Brewer's Certification Program from the Siebel Institute at Chicago, Illinois.
Bill is also a BJCP judge and longtime participant in the online brewing forum, Home Brew Digest. He is also a longtime contributor for us and former columnist of the "Advanced Brewing" section of the magazine. He has currently written about mash temperature.
Scott is the manager of the Home Brew Department at the South Royalton Market in South Royalton, Vermont.
Formerly the manager of the Home Brew Shop at the Seven Barrel Brewery of West Lebanon, NH, he is an award-winning homebrewer and BJCP Judge. Scott is also the author of "North American Clone Brews" (2000, Storey) and co-author of "The Seven Barrel Brewery Brewers' Handbook" (1996, GW Kent)
He has written many articles for BYO, and his website can be found here.
Andy has been a homebrewer for almost 20 years. In 1993 he went pro with his passion and opened a homebrew shop called The Home Brewery in Fayetteville, Arkansas, which can be found online here. He appears regularly on Basic Brewing™ radio and video and hasn't met a hop he didn't like.
Andy currently has written about kegging basics for us.
James is the host of the Basic Brewing™ radio and video podcasts, some of which are featured here. He also produces several homebrewing DVD's covering both extract and all-grain techniques.
He has recorded some videos for us, and, along with our Editor Chris Colby, began the BYO/BBR Collaborative Experiment series, in which brewing questions are put to the test by multiple homebrewers. Oh, and in his spare time, James is a frequent contributor to out magazine as well.
Gordon is the President of the Beer Judge Certification Program (BJCP), the organization that trains homebrew judges and sanctions homebrew contests adopting BJCP rules.
He led the development of the 2004 BJCP Style Guidlines and also the currently-used 2008 revision. The winner of numerous homebrewing awards, including the Ninkasi Award - awarded for most points scored at the National Homebrew Competition - in 2008, 2009, and 2010.
He offers readers insight into brewing styles and has lent us many of his award-winning recipes.
Michael is a homebrewer and self-proclaimed fermentation nerd living in Washington, DC. He has beenbrewing for six years after taking a college course his senior year on the subject.
Masquerading by day (or maybe its the other way around) as a BYO contributor, he is The Mad Fermentationist by night, and you can find his blog here.
Among his many interests, he writes about making beer, cheese, sake, vinegar, cider, and many other homemade items. He is especially fond of brewing sour beers, both in the traditional style and experimentally.
Forrest is a graduate of NC State University andl lives in New Jersey. He brewed his first batch - an English brown ale - in 1995. These days, he is occupied with the enigma of Belgian ales styles.
Forrest is most known for his contributions to the "Projects" section of the magazine. From building a mash tun out of an picnic cooler to scaling up your current brewing vessel, Forrest has probably covered it in the magazine.
Jamil is so "stylish" he has brewed every single style of beer as described in the BJCP's Style Guidelines. He also hosts a "style" related podcast on the Brewing Network, and co-wrote the homebrew recipe collection, "Brewing Classic Styles"(2007, Brewers Publications). No wonder, then, that he is our "Style Profile" columnist.
In this popular column, he discusses the ingredients and techniques the go into making great homebrew recipes... and he does it in style!
The Review Board
Tomme Arthur • Port Brewing/Lost Abbey
Steve Bader • Bader Beer and Wine Supply
David Berg • August Schell Brewing Co.
John "JB" Brack • Austin Homebrew
Horst Dornbusch • Noted Beer Author
Greg Doss • Wyeast Laboratories
Anita Johnson • Great Fermentations (IN)
John Maier • Rogue Ales
Paul Manzo • Homebrew Consultant
Ralph Olson • Hopunion USA Inc.
Mitch Steele • Stone Brewing Co.
Mark and Tess Szamatulski • Maltose Express
John Weerts • Homebrew Consultant
Chris White • White Labs
Anne Whyte • Vermont Homebrew Supply
David Wills • Freshops