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 home brew 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. Matthew is both a Certified BJCP and GABF judge.
After working at the Brewing Science Institute, Anschutz Medical Campus, GEVO bio-fuel, and co-founding Inland Island Yeast Laboratories, 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.
Originally from northwest 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 brewing and yeast.
Brandon cut his craft beer teeth in 2015 after graduating with his Bachelor's degree in Dietetics from the University of Tennessee at Chattanooga. Over the past 5 years in Colorado, he's worked various production roles at Crooked Stave, Cerebral Brewing, Fiction Brewing, and Oskar Blues. He also has won several medals at the Best of Craft Beer Awards along with a Silver in Schwarzbier at the World Beer Cup.
Brandon is a Certified Cicerone, Registered BJCP Judge, as well as Wine and Spirits Education Trust Level 3 award in Wine with Merit. We consider him our "Wild Yeast Wizard" having collected and foraged over 100 wild yeast cultures from local Colorado flora as well as novel yeasts from beverages found around the world.
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.