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2016-05-19T00:00:00.000Z

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Wrong John Oliver?

John M. Oliver

Direct Phone: (714) ***-****       

Email: j***@***.com

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BJ's Restaurants Inc

7755 Center Ave Suite 300

Huntington Beach, California 92647

United States

Company Description

BJ's Restaurants, Inc. currently owns and operates 156 casual dining restaurants under the BJ's Restaurant & Brewery®, BJ's Restaurant & Brewhouse®, BJ's Pizza & Grill® and BJ's Grill® brand names. BJ's Restaurants offer an innovative and broad menu featu ... more

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Background Information

Employment History

Personality and Production Director

Three Eagles Communication. K101/KQAD

On the Beach!!!!

The Home Brewery Inc

Web References (21 Total References)


Southern California Operating Breweries

www.socalbeer.com [cached]

Head Brewer: John Oliver


Hogtown Brewers, July 2001

www.hogtownbrewers.org [cached]

Among my favorites were John Maier of Rogue on his stouts, John Oliver of BJ's on hop usage, Clive LaPensee on malting and historical brewing issues, and Byron Burch on mead making, among others.


Writers: Brew Your Own, the How-To Homebrew Beer Magazine

www.byo.com [cached]

Ashton Lewis John Oliver Scott Russell

...
John Oliver began homebrewing in 1987.A participant in the Beer Judge Certification Program , John currently holds the rank of national judge and has participated in and helped organize numerous homebrewing competitions.After serving for several years as the general manager of The Home Brewery homebrew supply store , he began brewing on the commercial level for White River Brewing in Springfield , Mo..John is currently the head brewer for BJ's Brewery in Brea , Calif..
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SBC: Report From NHC 2001

www.strandbrewers.org [cached]

On Saturday morning, John Oliver of BJ's gave a great seminar on Hop Characteristics.

...
Between the Jeremiah Red and two other beers, John had seven different beers at the session, including six that were each dry hopped with different varieties of hops. John filled a set of Cornelius kegs with beer, dropped in four (yes, four) ounces of hops, and let the kegs condition warm for eight days. The beers were then cooled, carbonated, and consumed at the conference. Dry hop conditioning is best done when the beer is warm, since the absorption of the essential oils into the beer slows at colder temperatures. Four ounces is more than most brewers would use in a five-gallon batch, but John wanted to really give each beer the distinctive character of the hops.
...
John added a combination of Cascade and Chinook hops to a keg of BJ's Piranha Pale Ale.


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