A Weaving of Unlikely Paths
As I celebrate my 10th post, I’m excited to share more about myself and the winding path that has led me to where I am today. Loosely, it’s possible to see some of the ways it ties into my belief systems and convictions. With my current focus on becoming a psychedelic practitioner, my journey has taken some unexpected turns as I navigate entering a completely new field. While I have much experience with navigating the intricacies of the psychedelic experience itself, I’m not currently practicing as a therapist, coach, or facilitator. Instead, for the past eight years, I’ve been deeply involved in the world of beer brewing. Yes, you read that right – beer.

Now, when most people hear “brewer,” they might envision wild parties or rowdy gatherings, and sure there have been some celebrations along the way. But my experience in the brewing industry has been quite different. For me, my career as a brewer has been about creative artistry, intent, and a profound belief in the unseen. Let me elaborate.

My specialty lies in spontaneous fermentation, a method that stands in stark contrast to modern brewing techniques. In traditional brewing, malted barley and other grains are steeped in warm water, boiled, hopped and transferred to stainless vessels where specific yeast strains are carefully selected and added to the wort to control fermentation and achieve desired flavors. However, in spontaneous fermentation, yeast is not intentionally added. Instead, the wort is exposed to the open air, allowing wild yeast and bacteria from the environment to inoculate the wort and initiate fermentation.

To provide some further context, let’s rewind a bit – not just to my early brewing days or even my days as a home brewer in my garage, but much further back, far before I ever could’ve imagined myself becoming a brewer.

From Ancient Rites to Modern Insights
Imagine, a time existed when the art of brewing was shrouded in mystery, when the transformation of simple ingredients into a magical elixir was attributed to the gods themselves. This mystical journey began long before the discovery of yeast, with a process now known as “spontaneous fermentation.” This method relied on wild yeast and bacteria present in the environment to ferment the sugars in the brewing ingredients. Early brewers likely observed that certain mixtures of grains and water would ferment and produce alcohol, but they didn’t understand the role of yeast in this process. Instead, they believed in the concept of “Godisgood,” which was the idea that fermentation was a gift from the gods or a mysterious force of nature.

In ancient civilizations such as Sumer and Egypt, brewing was a sacred practice. Around 4,000 BCE, these cultures brewed beer using spontaneous fermentation. They would mix grains like barley with water and allow the mixture to sit in open containers, unknowingly relying on wild yeast and bacteria in the environment to ferment sugars in the brewing ingredients. This method, though primitive by modern standards, was the foundation of early brewing practices. For these ancient brewers, fermentation was not just a chemical process; it was a divine gift. This belief was deeply intertwined with their religious practices, with beer being consumed daily and offered to the gods in rituals and festivals.

In medieval Europe, alewives played a crucial role in brewing. These women brewed ale, a safer alternative to water due to the fermentation process killing off harmful bacteria. Alewives used a large wooden stick called a “brewing stick” to stir the ale and unknowingly inoculate it with yeast from previous batches. This practice, though primitive, laid the groundwork for modern brewing techniques.

Throughout history, religious entities have played a significant role in brewing, often as some of the earliest brewers in many cultures. In other parts of medieval Europe, brewing was often carried out by monasteries and convents. Beer brewed by religious institutions was considered of higher quality and purity than beer brewed by commercial brewers. Many monastic breweries operated as a form of economic self-sufficiency for the religious community. To this day, monasteries brew beer as a way to support themselves financially and to promote community among the monks.

In ancient times, the roles of brewer and alchemist were often intertwined, as both involved the transformation of natural substances into new forms with unique properties. This perception stems from the mysterious nature of fermentation, which was not well understood in ancient times. For as long as history has been recorded, mankind has been combining and studying the effects of different plants through fermentation, extraction, and distillation. We now know yeast is the creator of alcohol in beer production, but what is mystical if not often science yet to be discovered and explained.

Even today, with our advanced understanding of fermentation, brewing often retains a sense of mystery. The interaction between yeast strains, fermentation temperatures, and other factors continues to fascinate and inspire brewers worldwide. As I embark on my journey into psychedelic facilitation alongside my current career, I find myself drawn to this rich history. Just as ancient brewers embraced the unknown, I too am exploring new paths and embracing the mysteries of my craft.

Brewing Tradition, Modern Craft: The Art of Lambic and Spontaneous Fermentation
Belgian spontaneous beer, known as lambic, offers an example of ancient brewing techniques still practiced today. Dating back to the Middle Ages, lambic brewing originated in the Senne Valley near Brussels. This traditional method involves brewing with barley, a high proportion of un-malted wheat, aged hops, and water. The key to lambic brewing lies in the natural and slow cooling of the wort overnight in a shallow, open vessel called a coolship. This allows the wort to be exposed to wild yeasts and bacteria in the air, initiating fermentation.

After cooling, the wort is transferred to oak barrels for fermentation and aging, often for one to three years or longer. During this time, wild yeast and bacteria, including strains of Brettanomyces and Lactobacillus, ferment the sugars in the wort, giving lambic its characteristic complex flavors and sourness. Importantly, this brewing process is unique to the winter months when the proportions of yeast and bacteria in the air are ideal for the desired final result.

Another critical aspect of lambic brewing is the blending process that occurs years down the line. These beers are often a sum of their parts, rather than singular expressions. Blending takes place from different oak vessels produced over multiple brewing seasons, each contributing its own flavors and characteristics. This process is done strictly through sensory analysis, with the blender relying on their senses and experience to achieve the desired final result.

While I and others draw inspiration from these principles in modern spontaneous beer production, many US brewers incorporating similar practices refrain from calling their beer lambic out of respect for the cultural heritage of the lambic region of Belgium. This method of beer production has gained prominence in the US over the last two decades, with an emphasis on using local ingredients and inoculating with local microflora, many consider it the best representation of “terroir” (a sense of place) achievable in craft beer brewing, showcasing the unique flavors and characteristics of a specific region.

Brewing Passion: A Journey of Self-Discovery
Working alongside my peers to introduce this style of beer in the United States has been a source of great pride for me. Always being mindful to pay respect to those who paved the way before me, I still draw upon their examples for inspiration and guidance within my craft. In my work, I find a deep inner contentment where the trials and tribulations of life and the greater world can melt away for but a moment as I allow myself to be lost in the rigor, satisfaction and art of my process.

In March of 2022, I shared a sentiment on my personal social media account as I reflected on steaming coolship during the spontaneous brewing season:

“It may be repetitious on my part to post photos of the coolship during the spontaneous brewing season. Some context to what it means to me:

There is something Zen in my mind to the slowly cooling, steaming wort as it awaits its overnight inoculation of local microflora, rays of light shining through the mist in anticipation of its single to handful of years long slumber in oak vessel. More than this it is a beginning – a symbol of life, creation, evolution and growth. A confirmation of things unseen but through practice and intent are known to be unequivocally true.

Much effort is spent in a lifetime trying to control and manipulate one’s environment to will into existence favorable outcomes seen fit in a given moment of time. Try as we may, with applied intent and discipline the path may be bendable and shaped in a way, but ultimately the grand unseen design will make its determination of fate. Fluidity in the unknown, faith in the face of uncertainty, being present and grounded help to light the way when our vision is clouded by the anxieties presented in a world of questions and uncertainty.

Find your passion, live it daily, practice what you love and you will find Zen in the peaceful reassurance that there is a reason for everything, and that the universe will guide all of us to exactly where we need to be.“

As well, I included the following quote:
“A spiritual tradition is not a shallow stream in which one can wet one’s feet and then beat a quick retreat to the shore. It is a mighty, tumultuous river which would rush through the entire landscape of one’s life, and if one truly wishes to travel on it, one must be courageous enough to launch one’s boat and head out for the depths.“
-Bhikkhu Bodhi, The Noble Eightfold Path

These sentiments still hold true for me today, but what I didn’t share was that I’d had a breakthrough psychedelic experience the night prior. This experience led to deep reflection during my workday. While I won’t delve too deeply into the details, I’ll share that I experienced myself as a pure energetic source of light with bursts of color emanating from my center representing my highest intentions, creativity, and love. It was one of many experiences that helped peel away the walls of defense I had built up from many years of trauma and hardship.

I don’t know what the future holds for my Professional life. I’d like to think I will spend many more years honing my craft and perfecting these techniques. On the other hand, the healing I have experienced with psychedelics has been potent and inspirational enough to set me out upon a new path of advocating for, potentially facilitating, and helping others to integrate their own psychedelic healing journeys. I’d like to believe I’m capable of holding space for both paths, as they both fill my cup in a way where neither truly feels like work, but rather provides a great sense of pride and purpose.