After completing his master’s degree in European History, Anthony decided to forego a PhD and turn his homebrewing passion into a dedicated career as brewing professional. His enthusiasm earned him a spot on the opening brewing team at Threes Brewing in Brooklyn, NY where he learned the ins and outs of brewery sanitation and maintenance. Anthony then moved on to an internship with Coney Island Brewing and gained valuable experience in recipe development and laboratory techniques (i.e. taking gravity and pH readings, harvesting yeasts, and taking cell counts for yeast pitches). He was most recently the head brewer at Long Island City Beer Project (LICBP) where his duties included recipe creation; beer production and packaging; and the development and expansion of LICBP’s barrel aged and spontaneously fermented beer programs.
As a Certified Cicerone®, Ryan is the only beer professional in New York City to have worked under two Michelin Star chefs in beer-focused roles (Chef Daniel Burns/Luksus, Chef George Mendes/Aldea and Lupulo). Under Ryan’s direction, Lupulo was named one of NYC’s best beer destinations by Eater.com. He has been featured as a guest speaker at the NYC Wine & Food Festival to lecture about the pairing of food and beer. Recognizing his efforts, he has been named as one of 2017’s Top 40 Tastemakers Under 40 list by Wine Enthusiast Magazine, making Ryan one of the few beer-focused professionals named to this prestigious list.