These people are worshipped on small islands in the Platte River as gods of some sort.
Without the beer, we’d be sad, unemployed, and very very thirsty. Brewers have a special place at Big Sky Brewing. They make our favorite beers every day, and for that we thought you should know who they are, and what makes them tick.

Matt Long, Head Brewer, AKA ‘Iron Chef’, ‘The Foreman’
My interest in beer came at a young age growing up in Wisconsin in the heart of beer country. Later on, travels to Alaska and the West Coast allowed me to become exposed to some of the first ‘craft’ beers and the art and science of homebrewing. Somehow, I landed in Missoula and enrolled in the University of Montana. While my peers in the microbiology program were studying to go to medical school and such, I was learning about the microbiology of beer. Fortunately, there was a small brewery starting in town called Big Sky and I was able to convince them that they needed a laboratory for quality control. My love and knowledge of brewing has grown with the company and I honestly don’t know what else I would do for a living. I’m pretty sure that my entire professional career will be spent concocting some sort of fermented beverage. It brings me great satisfaction to do something that makes people smile.

Oh yeah, I like to hunt, fish, hike around, chop wood, enjoy sports and all that other cool stuff too.

Tim Chisman, Brewer
I was born and raised in Cape Girardeau, MO and graduated from Missouri State University in 2003. My passion for home brewing led me to pursue a Bachelors of Science in Hospitality and Restaurant Administration with the notion of operating a brewpub one day. In the summer of 2004 I got my foot in the door at Big Sky Brewing Co. with a part time, seasonal internship. By the end of the summer I was offered a full time position as a brewer and I’ve been here ever since. In 2007 I completed the American Brewers Guild’s Brewing Science and Engineering program in efforts to continue building my knowledge and passion of the brewing industry. When I’m not brewing beer I enjoy snowboarding, mountain biking, river sports, and Missoula.

Michael Howard, Brewer
Having grown up in Montana I love all things outdoors such as snowboarding, fishing, camping and of course drinking a cold brew by a campfire. I started my brewery career bottling at Bayern Brewing, moved on and got some great brewing experience at Kettle House. Deciding to spread my wings I moved to San Diego to work for Stone Brewing which at that time was the fastest growing brewery in America. After spending three years in the big city I knew it was time to move home to Montana to be closer to family and friends. I feel I have come full circle now that I work at Big Sky which is the brew job I always wanted. Enjoy another Big Sky brew knowing that the other fine brewers and I are on the job.

Ben Lukes, Brewer
The only thing I want in life is to brew for the Boone's Farm family. Am I happy settling for brewing for a kick-ass craft brewery right now? Sometimes. Will I be happy in five years if I am not hand-tossing fresh snow creek berries into some secret boiling vat somewhere? Absolutely not.

Sheldon "The Fifth Element" Scrivner, Brewer/Cellar
Sheldon filters the beer and dry-hops the IPA. He is also a damn good shot with a rifle, a stud on the softball diamond, and likes to play face-melting guitar.