Tim Alvarez is the entrepreneurial engine behind Ferment & Fire. In 2020, during a season that brought both challenge and reflection, Tim and longtime friend Kyle began brewing small-batch beer under the name “Eighty Beats Brewery” in Central Point. As their recipes gained momentum—served out of the winery owned by Tim’s father-in-law—the dream they had talked about for years started to feel real. Tim knew the next step was the perfect pairing: world-class pizza. Enter Eric, a passionate pizza chef running a popular boutique food truck. With the crew now complete, Tim helped steer the vision into reality. A seasoned business owner with an eye for quality and a heart for community, Tim brings strategy, spark, and leadership to every corner of Ferment & Fire.

Ferment & Fire’s Head Brewer, Kyle Secciani, is most at home in the brewhouse—quietly perfecting each batch with care, precision, and a deep respect for the craft. A lifelong friend and co-founder, Kyle prefers to let his beer do the talking, but he’s quick to share his gratitude. He credits his start to his Brewmaster mentor, Guy Bartmess, and the incredible team at Garage Brewing Company. He’s also thankful for the support of his friends at Walkabout Brewing, and his family—who still somehow puts up with him. Whether experimenting with a new seasonal or perfecting a flagship recipe, Kyle brings an obsessive level of detail to every pour. His mission? Balanced, clean, and consistently great beer—served cold, brewed with heart.

Eric Goergen’s pizza journey started at home—with a toddler who insisted on eating nothing but pizza. Determined to feed his son the best, Eric and his wife became passionate about sourcing quality ingredients. Years later, a surprise 10-day layover in New York City during a winter storm turned into a life-changing pizza pilgrimage. Eric and his now-teen son made a pact to try the city’s most iconic pizzerias—twice a day. Twenty unforgettable slices later, their tastebuds were transformed. Back in Medford, Eric realized that truly great New York-style pizza was missing from Southern Oregon. So he got to work—first as a boutique pizza truck owner, now as Ferment & Fire’s lead pizza craftsman. His mission: crisp, chewy, craveable perfection in every slice.

A longtime Jacksonville resident, educator, and beer enthusiast, Mike McGrath brings a rich and unexpected mix of passions to Ferment & Fire. After decades of teaching English literature and tending gardens across Southern Oregon, Mike now channels his creativity into brewing and the brewery’s organic living wall. A trip to Ireland during college sparked his love for beer culture, and years later, a bottle of Rogue’s Shakespeare Stout sealed the deal. Mentored by Head Brewer Kyle Secciani, Mike has logged over 50 brews and counting, diving deep into every part of the process. Whether he’s perfecting a recipe or pruning a pothos, Mike’s heart is fully in it. He may love a hoppy IPA, but he’s a fan of any beer made with care and soul.