Matthew Peetz, aka the 'Yeast Whisperer', has been propagating yeast since before it was the cool thing to do. Like many brewers, it all started with a homebrew kit that Matthew received at his college graduation. Despite making some terrible extract beer, exploding bottles, and a sudden increase in carboys, he stuck with it, and by the end of that summer he knew that he wanted to work in the brewing industry. After working at the Brewing Science Institute, Anschutz Medical Campus, GEVO biofuel, and co-founding Inland Island Yeast Laboraotries, Matthew used his decade of yeast experience to found Propagate Lab in 2018 to provide yeast of the highest quality to the craft brewing community.
Hailing from the foothills of the Appalachian Mountains in Georgia, Brandon has been working with yeast before he even started working in the craft beer industry. Inspired by beers he collected from Cantillon and Hill Farmstead, he started a small yeast collection in his apartment, which fueled his desire to learn more about both yeast and brewing.
Brandon cut his craft beer teeth in Colorado after graduating with his Bachelor's degree in Dietetics from the University of Tennessee at Chattanooga, with his first brewery job as a packaging and cellar tech at Crooked Stave. Over the next 4 years, he worked as a cellar tech at Cerebral Brewing, assistant brewer at Fiction Brewing, and cellar tech and filter operator at Oskar Blues. In a short amount of time brewing for Fiction, he racked medals including:
World Beer Cup Silver Medal 2018, Schwartzbier
Best of Craft Beer Gold 2018, New England Double IPA
Best of Craft Beer Gold 2018, French/Belgian Style Saison or Biere de Garde
Best of Craft Beer Silver 2018, German-Style Schwartzbier
With a passion for learning about both beer and wine, he has several professional certifications including Certified Cicerone, Court of Master Sommeliers Intro Sommelier, as well as Wine and Spirits Education Trust Level 3 award in Wine with Merit. Brandon is perhaps even more passionate about collecting and foraging wild yeasts from local Colorado flora as well as isolating novel yeasts from beers, ciders, and wines from around the world.
Sam Golon, MS
Lab Manager Sam Golon has been in the beer industry since 2017 when he managed first logistics, and then production, at Can Source providing packaging solutions for the craft brewing community. Sam returned to school in 2018 to complete a Masters degree at Colorado State University. He now uses his management, logistic, and microbiology skills to keep the lab at Propagate running at tip top shape.
Adam Eng attended the University of Colorado, earning a degree in Biology that he has used to provide quality control and quality assurance for food testing. He has been growing yeast since 2017 when he started working for Inland Island and quickly jumped at the opportunity to work at Propagate's cutting edge facility. He uses his expertise with micro-organisms to insure that brewers receive only the highest quality yeast.