11/01/2026
Origin story
I started brewing b**r around 15 years ago. While trying to get into med school I was taking classes at nova southeastern in Florida. I ended up gravitating towards organic chemistry / microbiology / pathology.
While trying to learn about the Krebs cycle the b**r industry was exploding. I enjoyed b**r so I decided to take a stroll down a little rabbit hole.
I learned the differences in fermentable carbohydrates. I was plating yeast strains on slides and attaining more knowledge on yeast viability. I was training to be a doctor but always curious about the science behind b**r.
During this time period we had an explosion of IPA’s. Back then and still to this day I don’t drink many IPA’s. I love b**r that tastes like b**r. But I did appreciate the science behind biotransfermation and the isomerazation of different hops.
I utilized my upper east side second bed room as a mad scientist b**r den. I had a 2,000 square foot outdoor private patio where I can only imagine what my neighbors were thinking I was doing out there :) creating all sorts of heat exchangers, mash tuns , high BTU burners.
Even when younger employees try to learn some brewing at somerset my classic words of wisdom are “ you gotta brew bad b**r to brew good b**r.”
Words can’t describe how happy I am to see the growth of Somerset Brewing Company.
Who would have ever thought that being a nerd and creating all this terrible b**r would have led to this ?
Up up and away
Manny
PS. As we approach our grand opening I thought it would be a nice stroll down memory lane to post how we constructed the new space from start to finish … stay tuned.
