That Guy Ron, After Hours
By daylight I’m a Georgia real estate broker, helping people buy and sell homes around the greater Atlanta area. After hours, the same brain that loves systems and checklists gets pointed at carboys, kettles, crocks, and cutting boards.
Clover Leaf Brewing and Ravin Hot Sauce are the names I’ve given to the hobby that got wildly out of control—in a good way. What started as a few homebrew batches now includes beers, wines, meads, hot sauces, pickles, vinegars, and the occasional foraged spice experiment.
Clover Leaf Brewing
Clover Leaf is the beer and wine side of the operation: Czech dark lagers, Vienna-inspired house beers, fruited sours like Blueberry Berliner, big wheatwine projects, and small-batch wines and dessert wines. The clover-and-knotwork logo is a nod to the long tradition of people turning grain and fruit into something worth gathering around.
Ravin Hot Sauce
Ravin is where the peppers live: fermented hot sauces built on good brines, fun flavor combinations, and a willingness to push heat just a little farther than is strictly necessary. Dark Ember, Almost as Hot as José, and other sauces in the lineup are all experiments in balancing flavor, funk, fruit, and fire.
The simple pepper logo shows up on bottles, labels, and anything that might stain a cutting board orange-red. If you see that pepper, you know the contents have been given time to bubble and develop some character.
Why Document Everything?
I like repeatable systems. Real estate taught me that if something works, you write it down so you can do it again and help other people do it too. Fermentation is the same way: once a batch turns out just right, I want a recipe, process notes, and a label file so it doesn’t disappear into the haze of “I think I used a little more fruit that time.”
- So I can repeat the beers, wines, and sauces that actually work.
- So friends can try a batch and recreate it in their own kitchens.
- So I can see the evolution of a recipe over time.
Where to Find Me
If you’re local, there’s a good chance you’ll bump into me at Beer Girl in Hapeville, talking about grain bills or trying to talk someone into tasting “just a little” of the latest hot sauce.
Online, most of the structured education lives in my real estate book series and on my main site. This Fermentables corner is more like the friendly back room: recipes, experiments, and things we can nerd out about together.
When in doubt, just ask: “What are you brewing or fermenting right now?” and I’ll have an answer.
Back to Fermentables Hub