Born in the backyard of beer, J.D. Angell grew up less than a mile from the world’s largest single brewing facility. Years of hazardous materials safety here and a brief bit of industrial scientific research would give way to a craft beer and home brewing passion. Time with a liquid yeast manufacturer spurred interest in enzymes and began the technical journey. Since then, a decade in professional brewing has included consulting on processing, equipment, and fermentation specifics. Heading operations in five time zones has broadened his horizons, brought in awards, and provided him much to share.