As a certified organic brewer, Dan believes that small choices we make each day greatly affect our environment.  He brews organically because he believes that sustainable and ecologically sound food production is the best way to protect the environment, save energy, and ensure the sustainability of American farming.  

Dan is a conservationists who enjoy the outdoors, and subscribe to the Leave No Trace principles of outdoor ethics.  He also supports the Slow Food Movement, which promotes organic methods and the artisans that practice them, and recognize the pleasure and quality of food and beverages in everyday life.  His business goal is to become the leader in the organic beer category and to have fun while doing it.

Dan has owned Bison Brewing Company since 1997.  Recently, he earned his MBA, graduating with Honors from Saint Mary’s College, Orinda, California (2006).  He teaches at the American Brewer’s Guild (Vermont), lecturing on brewery engineering, brew house operation and maintenance, good manufacturing practices, and demonstrating brewing and laboratory work.  In 1991, Daniel earned both a BS and MS in Civil Engineering from UC Berkeley, but after only six years as an environmental engineer, Daniel’s entrepreneurial spirit led him to the beer industry. 

His hobbies includes a “reactor” to brew biodiesel, a substitute for diesel fuel made from used cooking oil, to use in the company delivery vehicle and his personal car.  Daniel enjoys pairing good food and good beer.  Daniel was a featured guest speaker at the 2005 Craft Brewers Conference on the topic Chocolate and Beer for the brewpub seminar series—he presented his findings of research and test brews of beer brewed with different forms of cocoa.