Dane
Active Member
- Joined
- Nov 5, 2008
- Messages
- 38
- Reaction score
- 2
I have worked in a kitchen for over 10 years now. I recently relocated and was hired on to a restaurant/brewery as a prep cook. Obviously I started hanging out with the brewers, sampling beers, and shooting the breeze. I began to start taking samples to get a professional opinion on them. After a couple weeks of bringing in samples they came into the kitchen and offered me a job!
We make roughly 1,000-1,200 barrels a year, typically 500-700 gallons a week. The first day of course was nerve racking! Tri-clamps, glycol chillers, plate frame filters, acid bath's, brite tank components, controllers, kegs, and of course moving around lots and lots of grain. It's like a homebrew setup on crack, and unfortunately it's too much work to start drinking at 11am like my usual brew days, I'll take the trade off
I just thought I would share, I'm stoked.
We make roughly 1,000-1,200 barrels a year, typically 500-700 gallons a week. The first day of course was nerve racking! Tri-clamps, glycol chillers, plate frame filters, acid bath's, brite tank components, controllers, kegs, and of course moving around lots and lots of grain. It's like a homebrew setup on crack, and unfortunately it's too much work to start drinking at 11am like my usual brew days, I'll take the trade off
I just thought I would share, I'm stoked.