Mark Carlson is a Certified BJCP judge with a long history of amateur zymology. He uses local cultures from his home on the Front Range of Colorado to ferment beer, wine, mead, cider, and sake. He also employs them in making kimchi, sauerkraut, miso, and cheese. Mark is also a longtime beekeeper where he utilizes the bees to gather microorganisms from the surrounding area. Mark also works in the computer storage industry as a software architect.
- Homebrew Cheesemaking for the Beer Lover