Hey @Oddpac87 my buddy is moving to Colorado to brew and he said his plan is two years then open a brewery. So, ya got two years.
I don’t need my own place, just hire me. Though I’ve been unemployed for 2 weeks and I’m already in panic mode, so not sure I’ll make it two years.
Oh he’s moving to CO to brew at Oskar blues. He just left his job as a production brewer at Shorts Brewing Co and he’d come back to Michigan to start one, most likely. I’d be down for that!
He’s pumped because big brewery but he’s also like “it’s not brewing” just hitting buttons and I feel what he’s saying but also can’t turn that job down. Plus living in Colorado is a win.
Yeah that seems like a pretty sweet gig. I’ve always wondered what the brewers actually have to do at those big breweries since it seems like every aspect is automated haha
Sierra Nevada’s first acquisition Sufferfest. The Pilsner was bad. Though the pale, and kolsch were good.
When my buddy was at shorts he would show up and finish the mash from the previous guys work then he would transfer that to boil. While that boiled he’d mash in another batch then transfer the first boil over to fermenters then he’d transfer his first full batch to the kettle, empty the mash tun then mash in again. He’d finish the boil and send that to fermenter and then his shift would be over and the 1st shift brewer would come in and do the same. He said it’s factory-like. He never touched the cellar side of the job.
Yeah he hates it. He actually did a couple of job Shadows at a small brewery just to get more experience on the cellaring side of things. But if a brewery I get involved with ever happens, you and @Oddpac87 are more than welcome to be apart of it.
Southern Tier having a location in Cleveland is great because I get to drink some Sixpoint and Victory beers fresh af on tap
Victory Prima Pils is one of my absolute favorites. I’m bummed we don’t really get it up in NH, not as huge on their Monkey beers which we get a lot of.
You bet your ass I’m holding you to this. Mostly so we can have weekly recipe pitch meetings and I can suggest different pastry stouts every week.
Anywhere specific or will you be all over? Brooklyn is your best bet for everything. Other Half, Grimm, Interboro and Threes are all great breweries. Tørst and Spuyten Duyvil are arguably the two best beer bars in the city. Queens is coming up quite a bit in breweries. Finback, LIC and SingleCut are all putting out good stuff. Evil Twin and Mikkeller also just opened locations there. Not a ton in Manhattan in terms of breweries. Blind Tiger and Proletariat are great bars.