Colin Patrick Jordan

I come from a blended background of food service and hospitality with a heavy sprinkling of musical arts and theatre. My family owned a catering company when I was a child and I have always been surrounded by culinary delights and experiences. I have always been fascinated by the alchemy of fermentation and flavor in general, and started to pursue a career in this realm after moving to San Francisco at the age of 18. Flash-forward ten years or so, and I have now worked through every position in a production brewery on the West, Gulf, and East Coasts. I have since jumped over to cider production here in New England, and currently helm the Quality Department at the largest craft cider company in the nation. Aside from food, beverage, and the art (and science) of fermentation, I am passionate about music, nature, bicycles, and books.

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