Quality Control

One of the pre-opening chores here at the brewery is to get the beers ready for service. It involves rinsing the faucets with sanitizer, pouring out the small amount (1-2 ounces,) of beer that’s been in the lines overnight, and pouring another couple ounces of each for sampling. Here, the brewer serves as the “canary in the coal mine,” attentive to changes or flaws developing in the beers. If we’re keeping the lines clean, and caring for the beer properly, we generally have no worries, but it’s my job to ensure everything is up to standards. It’s generally not an unpleasant task, if you’re OK with a few mouthfuls of beer in the morning….

Ps. If every brewer had a nickel for every time we’ve heard some variation of “Must be nice to drink beer all day,” we’d all be able to afford health insurance.