Gonna start down this path...

[detlef]

Essentially a beer sommelier certification

[Rovers]

Is this with the goal of doing any brewing?

 

I know some people in NC that are fabulous brewers. Charlotte area too, one guy in particular. I think I could still track him down, havent spoken with him in a few years. He actually goes by the name of "Ale". Super guy, used to run the biggest home brewing supply store on the east coast. He also was brewmaster of a brew pub at one time down there. That place (the home brew store) folded (owners sold out and it went down). If you are thinking brew pub/rest... not to toot my own horn, but I am also a fairly accomplished brewer, but my biggest batches have been 20 gallons. Not a big step from 20's to 200's.

 

Just know that brewing is 90% cleaning and sanitizing. Mostly grunt work. But the art is in the recipes and techical controls, yeast selection and correct temerature fermentation and aging. Lagers are tough to do well, and require a whole lot more fridge space. Ales are easier.

 

Or are you only looking to get this certification? Or is this course meant to just get to know more about beer and brewing? Without any particular biz plan in mind? Due diligence?

[detlef]

Is this with the goal of doing any brewing?

 

I know some people in NC that are fabulous brewers. Charlotte area too, one guy in particular. I think I could still track him down, havent spoken with him in a few years. He actually goes by the name of "Ale". Super guy, used to run the biggest home brewing supply store on the east coast. He also was brewmaster of a brew pub at one time down there. That place (the home brew store) folded (owners sold out and it went down). If you are thinking brew pub/rest... not to toot my own horn, but I am also a fairly accomplished brewer, but my biggest batches have been 20 gallons. Not a big step from 20's to 200's.

 

Just know that brewing is 90% cleaning and sanitizing. Mostly grunt work. But the art is in the recipes and techical controls, yeast selection and correct temerature fermentation and aging. Lagers are tough to do well, and require a whole lot more fridge space. Ales are easier.

 

Or are you only looking to get this certification? Or is this course meant to just get to know more about beer and brewing? Without any particular biz plan in mind? Due diligence?

At this point, I don't plan on doing any brewing. I'm just really getting into beer and putting together a top-notch beer program. With the direction craft brewing is taking in this country, it might ultimately pay off to be ahead of the curve in terms of certification and knowledge.

 

I have a friend who is starting a brewery out here this year and it may be cool to do a collaboration with him but I'm a restaurant guy.

 

I've made some beer in the past and really dug it. I also had a neighbor recently who was a chemist and a great brewer. Fun to hang out with him when he was brewing. But, no, it's not for me right now.