About

Hi, I’m Chris.

I make Beerwright from my home in Pittsburgh, which is also where I brew. I’ve been a software engineer by trade for most of my working life, and building websites for longer than that. I’ve been a homebrewer since I was 21, when I may have put a fermenter somewhere in a college dorm it absolutely should not have been.

A homebrew club, in black and white, standing in front of a cider press barn, with fermenter buckets and totes around them. An arrow labeled “That’s me” points at Chris, in the middle, holding a beer. — Club pressing day at the orchard.

You probably know how it goes from there. There were more batches, then spreadsheets, then brewing software that didn’t know the malt I’d actually bought, or that sent me off to another tab to work out my water. At some point building my own became less annoying than working around everyone else’s, and this is what came of it.

You can tell what I brew by looking at the catalog. It’s full of craft malt and the odd corners of the yeast bank, because those are the ones I buy. What I love making most is fruited lambic with fruit off my own plants, Czech and German lagers, and saisons with heritage grain, so those are the parts I’ve worked hardest on.

I’m a member of TRASH and the current president of TRUB, two of Pittsburgh’s homebrew clubs, and a good deal of what I know about brewing I picked up from people at one or the other.

Beer isn’t the only thing I ferment. I bake sourdough, forage ingredients, make amaro and play with koji, and I write all of that up as ChrisTheFermenter, with the pictures and the other ferments over on Instagram.

If something’s broken, or you think my IBU numbers are wrong, or you want a malt added, email me at hello@beerwright.com or file a support ticket in the studio. Either way it comes straight to me.