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Posts Tagged ‘meta’

Gettin’ Fancy (Huh?)

I finally have a background image that I like so I just want to give credit where credit is due: this portrait of our cleaned kegs (guess who’s responsible for those) was taken by Brian Evans for his blog The Beer Project. They recently did a nice piece on The Bruery and his photos are gorgeous, so check ’em out! Thanks, Brian.

Also, I’ve got a few articles that are in progress so hopefully I’ll have something new for y’all soon. Thanks for reading!

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Our Story So Far…

February 6, 2011 Leave a comment

So there’s a bit of backstory that needs to be told in order to get this blog up to speed. I intend to keep it nice and short.

I first encountered homebrewing back in college. My friend Paul made his own beer and kept in on tap in our friends’ dormroom closet. This bent a number of dorm rules and the authorities soon intervened, but my interest had already been piqued. In the fall of 2008 I found some used brewing equipment for forty bucks on Craig’s List and I was officially on my way. I brewed off and on for the next two years; mostly extract with steeping. It was a transient period for me so I repeatedly found myself needing to start collecting equipment all over again. One notable batch of mead was left to fend for itself in Hawai’i while I moved back to the East Coast to tour with a band. This sort of thing doesn’t make for good beer.

Things started to settle down and six months ago I decided I was ready to get serious about trying to brew professionally. Though I was a bit of an off-an-on brewer I had always loved the process. I’d like to think that I made some good beers and the more I learned, the more I wanted to learn. I love that brewing is both art and science; it’s your prerogative to take it as far as you’d like in either of those directions.

I had just come out to San Diego — again with the band — and started brewing more frequently. I joined the local homebrew club and started trolling sites like ProBrewer for job possibilities. In December I saw a job posting for a Packaging Team Member at The Bruery in Orange County and applied. During my interview with them I realized that I should be volunteering at a local brewery if I could find one that needed the help. At the time I was living out in East County so I knocked on the door of Manzanita Brewing Company, a small-batch brewery that had just opened in July 2010. I started volunteering with them on brewdays, a couple weeks went by, and then came the call from The Bruery. I had the job.

Since I do two very different sets of activities at each brewery I have continued volunteering at Manzanita while working at The Bruery. So that’s the current state of affairs: M-F I work at The Bruery filling & washing kegs, bottling, and other assorted tasks; on the weekends I volunteer with Manzanita assisting with Brewer and Cellarman’s duties. I work all the time, but I love it. I’m learning something new everyday and am going to attempt to share that knowledge with all of you.

Cheers,

Matt

What’s This All About, Anyway?

February 4, 2011 Leave a comment

I am writing this blog for all the homebrewers out there who aim to make brewing their profession. American homebrewing has become huge in the past few decades. Driven by the enthusiasm of those small-batch scientists, craft beer has earned an ever-increasing market share since the 1980’s. There are a lot of brewers out there, young and old, who either dream of or plan on brewing professionally some day. I count myself among them and I hope that this site will become a resource for those budding keepers of the yeast. My plan is to give insight into my own personal experiences working in the brewing industry, along with research and commentary on related issues, book reviews, festival and brewing education reviews, etc. All things beer, all the time.

It would be great if this blog spawned serious discussions with others, but even if it is a solitary exercise I feel it will be useful. This is a place to collect thoughts and lessons learned, and to remind myself of what I still need to know.

Best read with a brew in hand.

Preliminary Definitions

February 4, 2011 Leave a comment

40 Liters: According to Arthur Guyton’s Textbook of Medical Physiology, the amount of liquid in an average adult male is 40 liters.

Starter: A preliminary step for brewing beer in which a small sample of yeast is cultivated until it has reproduced enough to successfully ferment the batch. Often measured in mL or liters, depending on the desired product and batch size.

40 Liter Starter: Documenting one young homebrewer’s pursuit of a professional brewing career, from volunteer to brewery owner.

More to come soon.

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