After getting a degree in Digital Media from East Tennessee State (on a Bluegrass music performance scholarship), Andrew chose the somewhat more lucrative career path of cooking and brewing. He worked at breweries near his hometown of Holland, Michigan before moving down to Asheville and joining Wicked Weed’s opening kitchen team. Bringing in dozens of bottles of homebrewed sour beer for his team landed Andrew a spot on the cellar floor, and he helped build and eventually lead Wicked Weed’s sour program for the next 7 years. By opening Leveller, Andrew gets to brew what he loves most: traditional European styles like bitters, milds, and Czech lagers, alongside farmhouse ales that showcase his dexterity with microorganisms. In all of his free time, Andrew plays old time, Appalachian string band music and co-parents his son, a flock of heirloom sheep, two dogs, two cats, chickens, and a donkey named Dolores.

After nearly a decade as an environmental consultant, Brent spent the last decade immersed in the wonderful world of craft malt. Since Riverbend’s inception, he’s worn just about every hat. Production, bookkeeping, research, sales, you name it. Along the way he helped co-found the North American Craft Maltsters Guild and currently serves as President. He takes great pride in the success of this new industry and looks forward to seeing it grow in the years ahead.