Get to know the KCBM board members! Jump to: President  - Vice President - Secretary - Treasurer

Board appointented positions:  IT Director - Bier Notes Editor- Member-at-large

 


 

President

NameLogan Beets
Emailpresident@kcbiermeisters.org 

Brewing Since:

Fall of 2012

Why did you start brewing? 

I started brewing because I was just beginning to dip my toe into the world of craft beer and I wanted to learn more about the brewing process and the various styles of beer.  It was also appealing to me to be able to design a beer that I knew I would enjoy and enjoy sharing with friends.

Do you have a particular style you love to brew, or always have available? 

I like to try new things, and because of this I’ve yet to brew the same beer twice. Usually I try to make a beer that is a classic representation of a particular style, but sometimes I go off the deep end and make something like a spiced sweet potato cream ale or a banana split stout. 
One of my immediate goals is to develop a beer that I can always have on hand and continue to tweak and perfect, and currently I’m trying to decide between an IPA or an American Brown.

Any favorite malt, hops, or yeast? 

Because I haven’t made the same beer twice I don’t really have favorite ingredients yet. They all make beer!

Describe your brew system:

My brew system is about as basic as a 3 gallon all-grain system can be.  I live in an apartment, so saving space is a must as my entire brewhouse needs to be able to fit in a tiny closet when not in use.  My mash tun is a 5 gallon Igloo cooler which has been outfitted with a bazooka screen filter to act as a false bottom, and I boil in a 5 gallon aluminum kettle on a gas stove. My current fermentation chamber is a swamp cooler connected to a window A/C unit by a shoddily constructed cardboard duct.

How often do you brew (per month or year)? 

 I try to brew once a month, but recently I’ve been slacking.

 


 

Vice President

Name: Greg Macaleer
Email: vp@kcbiermeisters.org

Brewing Since:

 1991

Why did you start brewing? 

My brother taught me to home brew when I was 18 and I had an affinity for better beer right from the start but it was a few years later, while bar tending in a brewpub, that I realized making beer could be a "paying job" and I got the opportunity to brew professionally.

Do you have a particular style you love to brew, or always have available? 

My favorite style is the citrus IPA that has become so popular these days. I like to make a single varietal, continually hopped, IPA with Galaxy hops and 100% 2row. 6 %abv and 60 ibu's but light and easy drinking. 

Any favorite malt, hops, or yeast? 

I love to use Amarillo for dry hopping. I find it can sometime give an essence of bubblegum.

Describe your brew system:

My system is a Frankinstine monster. Mostly home made with old used parts.
I have a 10 gallon system consisting of a 15 gallon hot liquor tank, 10 gallon mash tun with a false bottom and fly sparge, 15 gallon kettle with whirling capabilities, transfer pump with manifold consisting of ins and outs for every vessel and a counter flow wort chiller I got from an old Coors Draught unit. 

How often do you brew (per month or year)? 

 When things are going the way I like (and that's not always the case) I brew every third week. 

 


 

Secretary

NameJason Elder
Email: secretary@kcbiermeisters.org

Brewing Since:

2011

Why did you start brewing? 

I've always been interested in cooking as well as enjoying good beer especially after spending 10 years on the West Coast. I looked in to what it would take to get in to the hobby and made the leap when I saw how cheaply I could make 50 bottles of good beer compared to buying a six-pack of good beer.

Do you have a particular style you love to brew, or always have available? 

I always have an Irish Red and at leaast 1-2 Belgians on tap. I enjoy brewing Belgian and English Strong ales the most as they allow you toreally make a great beer with a lot of nuances compared to their American counterparts.

Any favorite malt, hops, or yeast? 

I love using Pilsner and Vienna base malts. For Hops it depends on what I'm making really. Yeast I really enjoy using White Labs yeast for General use and East Coast yeast for sours. The quality of those yeasts are top notch.

Describe your brew system:

I use a 10 gallon Stainless steel brew kettle with alongside a 10g SS Brewtech Mashtun that is electronically temp controlled. I also use two 7gallon SSBrewtech Conicals that are temp controlled so I can have 2 different beers fermenting at the same time at different temps. My whole brewery is electric as well.

How often do you brew (per month or year)? 

I brew once or twice a month due to work however when it's festival season I've brewed 4 times in 2 weeks

 


 

Treasurer

Name: Tyler Landes
Email: treasurer@kcbiermeisters.org

Brewing Since:

 

Why did you start brewing? 

 

Do you have a particular style you love to brew, or always have available? 

 

Any favorite malt, hops, or yeast? 

 

Describe your brew system:

 

How often do you brew (per month or year)? 

 

 

 


 IT Director

CalebName: Caleb Schickedanz - BJCP National / Mead Judge
Email itdirector@kcbiermeisters.org

 

Brewing Since:

I started brewing in early 2010, and have steadily been brewing ever since.  I did 3 batches of extract before moving to all-grain, and really enjoyed the process, learning, and creativity that can be found in this hobby.

 

 

Why did you start brewing? 

I found myself with a lot more free time (before having kids), and was always interested in the hobby. It allows me to be as methodical or creative as I want to be, and it continues to challenge me to learn more indepth with brewing sciences.

Do you have a particular style you love to brew, or always have available?

I always have a hop-forward beer on tap, since they are my favorite style to drink.  I try to rotate a Belgian style in regularly, and then also have something more approachable for general drinking, such as kolsch, helles, etc. 

Any favorite malt, hops, or yeast?

I've been on a Nelson Sauvin kick lately, and still fond of the once trendy Simcoe.

Describe your brew system

Three-tier system where I built an electric HLT running at 2x 1500w to have precise temp control.  Both a 5g and 10g mash tun, and then a 15g boil kettle.  I like to do small batches occasionally in the kitchen, so I have other equipment for 1-2 gallon batches.

How often do you brew (per month or year)?

I average about 10 batches per year.  Would like to do more, but production outweighs the consumption rate.

 


 

 Member at Large

Name: Emily Webster

Email:  mal@kcbiermeisters.org

Brewing Since:

2014-ish

Why did you start brewing? 

Well a college professor of mine and I thought it would be cool and rebellious, so I asked him to teach me. After that I just fell in love with the process. It's so much a mesh of chemistry and baking, it's impossible not to be cool.

Do you have a particular style you love to brew, or always have available? 

Belgians definitely. I usually go for a quad or tripel. They pack a ton of flavor and it is mostly yeast derived which I think is pretty cool. 

Any favorite malt, hops, or yeast? 

 Hum.. not really a favorite.  I enjoy trappist ale yeast, but everything has it's place.

Describe your brew system:

 In the works! I have all the components for an all electric 10 gallon (5 gallon yeild) system. The difficult part is finding the time to put it together.

How often do you brew (per month or year)? 

 Not as often as I would like. Now I'm lucky to get a batch in every couple month or so.


 

 Bier Notes Editor

Amanda

NameAmanda Burkemper
Email: biernotes@kcbiermeisters.org

Brewing Since:

2010

Why did you start brewing? 

I love knowing the "how" and "why" behind things - brewing my own beer seemed like a natural fit. It took off from there and has become quite the obsession. I'm now on my third brewery and we have a fully functioning beer bar in our basement with beer pouring through 5 taps (expandable to 10) mounted into/through the wall.

Do you have a particular style you love to brew, or always have available? 

German Lagers, English Bitters, Belgian Saisons, and the ever-present 'sour beer pipeline'.

Any favorite malt, hops, or yeast? 

Best Malz Munich (and Dark Munich) and White Labs 565, as a harvested slurry from Michael Crane. :) That stuff will ferment to dryness in 8 days. 8 days!

Describe your brew system:

Sabco Brew Magic VMS350, Chillus Convolutus w/ TCs, 15 gallon concial w/ TCs, more carboys/Better Bottles than I can count, 20-something kegs, and a 25CF keezer. We have temperature control on every fermenter - a must!

How often do you brew (per month or year)? 

As much as possible - usually at least 3 times a month.