Four disciplines. One consultant with the scientific background and production experience to work across all of them.
Joe's consulting philosophy is simple: understand the science, respect the craft, and give producers the specific knowledge they need to make better decisions — faster. Every engagement begins with listening, followed by honest, data-driven analysis, and concludes with actionable recommendations you can actually implement.
Consultations are available for acute problems (something went wrong), proactive improvement (how do I make this better), and ongoing production support throughout the season or production cycle.
Whether you are trying to correct a problem, optimize a process, or plan your next vintage from scratch, Joe provides the expertise to guide your winemaking at every stage — with a chemist's precision and a winemaker's palate.
Brewing is chemistry. Joe's scientific background gives him the tools to evaluate your process at a technical level that many brewing consultants cannot match — whether you are scaling up a recipe, diagnosing inconsistency, or launching a new brand.
Craft spirits production sits at the intersection of fermentation science and distillation art. Joe works with craft distillers on the production side — fermentation, cut decisions, aging protocols, and quality analysis — to help deliver a consistent, high-quality spirit.
Meadmaking combines the sensitivities of winemaking with the unpredictability of honey as a fermentable. Joe has worked with mead producers on nutrient management, flavor development, and problem-solving for some of the most challenging fermentations in craft beverage production.
As a faculty member in SRJC's Viticulture program, Joe brings current academic and field-based knowledge to vineyard consulting. His work bridges the gap between the growing season and the cellar — because the decisions made in the vineyard drive the options available at crush.
