Former Keystone Employees

They’re gone, but not forgotten…and still occasionally spotted at Keystone events.

Salvatore Narisi

Now Manager of Stone & Key Cellars, Montgomeryville
Sal came to Keystone with professional experience installing and servicing draft beer systems. He is a skilled winemaker, despite his surprising lack of proficiency with the Italian language, and he also makes magnificent meads. He even somehow finds time to brew beer in the face of the relentless demands of new home ownership.

Makes: Beer, Wine, Mead, Ciders, Soda
Favorite styles of beer to brew: Belgians, APAs, Amber Ales
Craziest Concoction: Pineapple Sage & Sorachi Ace Wheat, Mint Chocolate Milk Stout.
Brew System: 60qt Igloo cube cooler, 30qt Stainless pot & Propane burner.
Favorite Commercial Breweries: Yards, Ommegang, Rogue, Southern Tier
Favorite Wines: Syrah, Cabernet Sauvignon, Gewurtztraminer, Riesling.

Jeremy Stork

Jeremy has been helping us here at Keystone since 2002. In that time he has made tasty homemade beverages of virtually every type imaginable, including beer, wine, cider, mead, soda and he has become quite proficient in extracting “essential oils”.

Makes: Ciders, wine, meads, cheese, beer, and whatever comes out of his essential oil extractor
Favorite style of beer to brew: Pale ales and stout
Craziest concoction: 33 pounds of Munton’s pale extract + 1 pound of Northern Brewer hops = one hell of a barleywine.
Brew system: Extract brewing in a 15-gallon stainless steel Polarware pot
Favorite commercial breweries: Founders, Yards, Duck Rabbit, Wild Goose (Damn you, Flying Dog – bring back the Snow Goose)
Favorite wines: Malbec, Pinot Noir, Syrah

Dave Salaba

Winemaking Specialist Stone & Key Cellars Montgomeryville
Dave has been making wine since 1978. He is a graduate of the University of California at Davis Winemaking Certificate Program, a graduate in microbiology from Purdue University, and a graduate of the Fermentation Technology Program at the Doemens Academy in Munich, Germany. Dave has worked as a winemaking consultant, authored articles that have appeared in publications such as Winemaker Magazine and the Journal of the American Wine Society and has also been on the faculty of Bucks County College, where he has taught courses in winemaking. He is active in many organizations, including the American Society for Microbiology, the American Society for Enology and Viticulture, and the American Wine Society. Dave enjoys entering winemaking competitions and over the years his wines have earned over one hundred sixty awards including Best Red Wine, Grand Champion Red Wine, Double Gold, Concordance Gold and Best in Show at various national and international competitions.

Makes: Wine
Favorite style of beer to drink: Russian Imperial Stout, Free Beer
Craziest concoction: 7-Up Wine
Winemaking system: Dedicated winemaking facility with assorted sizes Blichmann stainless steel conical fermentors; cooperage for aging red wines and stainless for aging whites; argon bottle purging system; dual Enolmatic bottle fillers; state-of-the-art laboratory for wine analysis.
Favorite commercial breweries: North Coast, Ayinger
Favorite wines: Petite Sirah, Syrah, Rhone blends

Aaron Fournier

Montgomeryville Class Instructor and Beer Blogger (The Fermentation Proclamation)
Known for using crazy ingredients, Aaron loves brewing outside the box. Aaron’s “He Who has Risen” Belgian Strong Ale, brewed with communion wafers and holy water, took home the “Most Innovative” prize from the 2010 Sierra Nevada Homebrew Contest, and was named one of Joe Sixpack’s 6 favorite beers of Philly Beer Week 2010. He took home “Most Innovative” honors once again at the 2011 contest, with his wildly popular “Sausage Fest” (yes, a beer brewed with sausage). In addition to his rugged good looks and infinite charm, Aaron’s other claim to fame is his massive beer cellar (rumored to be visible from space).

Makes: Beer, wine, soda, cheese, soap, coffee
Favorite styles of beer to brew: Sours, Smoked Beers, Belgians
Craziest concoction: Sausage Rauchbier with actual sausage in the mash (although it’s kind of like picking the coldest ice cube)
Brew system: 20 quart for extract on the stove, or 60-quart pot for the burner on the porch
Favorite commercial breweries: Cascade, Yards, Deschutes, Troegs, Surly
Favorite wines: Strawberry, Port, Pinot Noir, anything Biodynamic

Rob Gladfelter

Rob brings his crazy new hair colors and colorful personality to the table. A member of the team since the fall of 2015, Rob is a purist when it comes to his love for beer, and nothing but beer.

Makes: Beer
Favorite style of beer to brew:
Whatever he can
Craziest concoction: Foreign Tropical Export Stout, Apple Robust Porter.
Brew system: Whatever he can find.
Favorite commercial breweries:
Favorite wines: Barolo

Joe Getz

Montgomeryville & Resident Graphic Artist
Joe, a man of many talents, has proven his skills in brewing, but cider is his real passion. He is currently getting his metaphorical ducks in a row to launch a commercial cider concern called Kurant Hand Crafted Ciders. Along with his abundant fermentations, Joe handles much of the custom Keystone graphics you see on our website and various internet platforms.

Makes: Cider, Beer, Wine
Favorite styles of beer to brew:
I’ll take “Cider” for 2000 Alex
Craziest Concoction: TBA
Brew System: TBA
Favorite commercial breweries: Surly, Westvleteren, Clown Shoes
Favorite wines: What is cider considered anyway?

Mark Jenkins

Mark is a materials engineer who works out in the real world as a metallurgist. He likes to play hockey and has been known to chase a little white ball through the woods from time to time. He also has a garden at home, and enjoys making soup and grilling meats. Marks greatest aspiration in life is to keep his “honey-do” list as short as possible, so he can spend time with his wife brewing beer on their back patio.

Makes: Beer, Wine, Mead
Favorite styles of beer to brew: Spiced Christmas Beers, Refreshing Wheats, Anything with a Belgian Yeast
Craziest concoction: Frankenbrew (a theoretically elegant solution to having random ingredients laying around one’s brew space; Mark’s was less than stellar)
Brew system: 5 gallon all-grain
Favorite commercial breweries: Weyerbacher, Founders, 21st Amendment, Chimay
Favorite wines: Merlot and Malbec as “go-to’s” but nothing beats a great food and wine pairing

Peter Lyon

Peter left the thankless job of teaching History to middle schoolers to join the glamorous world of home beer and wine making. When he isn’t fermenting or discussing the historical impact of the First Crusade, you can find Peter cleaning his Golden Retriever’s fur off of everything he owns.

Makes: Beer, wine, cheese
Favorite styles of beer to brew: Stouts, Amber Ales, and experimental beers
Craziest concoction: Gin and Tonic Pale Ale, with juniper and lime zest
Brew system: Coleman cooler, propane burner, a 30 qt. pot and a lot of big dreams
Favorite commercial breweries: Brooklyn, Ommegang, Stoudt’s, Pabst
Favorite wines: Malbec, Rioja, Pinot Noir and Port

Al Folsom

Al brewed his first batch of beer in 1978, and has continued off and on (mostly on) since then. He works full-time as a software consultant, but after hanging around Keystone for ten years or so annoying the staff, Jason recently agreed to let him help out occasionally in order to support his homebrew obsession. He is a frequent entrant and judge at local homebrew competitions, and has managed to amass a number of ribbons, mostly through shear quantity of entries.

Makes: Beer, wine, ciders and meads
Favorite style of beer to brew: English dark ales: brown ales, porters, milds, old ales, stouts and so forth.
Craziest concoction: Liquid Fruitcake–orange peel, cinnamon, vanilla, and a bunch of other stuff. Not too bad!
Brew system: Simple Gott coolers, propane cookers, and random gadgets.
Favorite commercial breweries: Brooklyn Brewery, Victory, Ommegang, Cantillon
Favorite wines: Beaujolais, Zinfandel, Chardonnay

Carlos “Chuk” Cacho

When he’s not loafing around at Keystone, Chuk is raising koi fish or making a killer cheese cake. Between cookie and stout binges, Carlos has managed to all but graduate majoring in biology. In May 2006, Carlos will graduate as a biologist.

Makes: Beer
Favorite style of beer to brew: Pale ale, Belgians, stouts
Craziest concoction: 12% ABV quadruppel
Brew system: Extract and Judy’s brew kettle
Favorite commercial breweries:Young’s, Unibroue
Favorite wines: Rioja, Sauvignon Blanc, Pinot Noir

Jake Kunkel

After giving up life as a Logistics Manager, Jake decided to either work with fermentables or take a secret identity and be a crime-fighting superhero. After an unfortunate incident with a cape and near strangulation, Jason graciously agreed to let Jake work at Keystone if he promised not to wear tights again. Jake has been dodging the low ceiling beam in the Montgomeryville basement since September, 2006.

Makes: Beer, wine, mead, soda, etc.
Favorite styles to brew: dark ales
Craziest concoction: Sourdough Surprise ESB
Brew system: either the 20-quart on the stovetop, or the 60-quart and converted cooler out on the porch
Favorite commercial breweries: Avery, Pyramid, Guinness, Sam Adams
Favorite wines: Merlot, Pinot Noir

Steve Kowalchuk

Steve had been brewing for over six years before joining Keystone in Bethlehem. He’s a true homebrewer, loving the freedom to toss everything from licorice to ginsing in his beers. But for Steve the best part of making beer is the fun and camaraderie of a group of friends getting together to brew.

Makes: Beer, the crazier the better
Favorite style of beer to brew: Cranberry ginger mead, Belgian trippel
Craziest concoction: Faithful recreation of Papazian’s Goat Scrotum Ale
Brew system: Specialty grain/extract
Favorite commercial breweries: Victory, Stoudt’s, Chimay
Favorite wines: Pinot Noir, Rioja

Joshua Gaul

Joshua has two fridges filled with about 150lbs of gracefully aging homemade cheeses (2-year old Cheddars, Romanos, and Swisses are his most prized). He has been brewing for more than 6 years, and can’t decide whether he prefers making beer or cheese. He enjoys gardening and preserving foods, and feeds his garden spent grains, hops, grape skins, seeds – pretty much everything he can’t get to ferment. He also ferments bread and pickles, and will soon be working on fermented sausages!

Makes: Cheese, beer, wine, cider, mead, soda
Favorite styles of beer to brew:
Belgians, ESBs, German Lagers, all styles
Craziest Concoction: Milk wine
Brew System: Started with a Zapap, now cooler and stove top
Favorite commercial breweries: Prefers to share homebrew
Favorite wines: Any wine that keeps his wife from drinking his beer