Beer Servers: An Open Letter of Sorts - Sales Class

      Too many times I've been to a restaurant that serves craft beer and I end up with a server that has between little and zero interest in the beer they are serving. Tragically this is too often the case. In the booming craft beer industry where beer representation is becoming more competitive lack of service in this regard can be disconcerting. Now I don’t expect every single server to have an extensive amount of beer knowledge; I’m merely looking for a happy medium.

To me, a server is the connecting point to the consumer that represents the establishment and the kitchen. The customer’s expectations of you will likely be higher if you work in a big taphouse. Yes, being a server is a tough job (I know I’ve been one before) but with a little extra effort, one can evolve from being a mere mouth breather that delivers my order and takes my money.

So servers, please pay attention. Here are some insights that may assist in you providing superior service to not just us beer nerds, but all your patrons. (Oh, and if you’re already doing all of this, then you’re all sorts of awesome and have nothing to worry about – Keep on, keepin’ on!)

Use your words - The prof that teaches us brew students Sensory Evaluation constantly tells us (and for good reason) to avoid describing a beer using just the following words:

Hoppy, Malty, Bitter, Sweet, Dark, Light

Words to live by....see what I did there?

For servers to tell someone that a beer is “dark” will severely limit the average customer’s choice. Why? Because as soon as you say “Dark beer”, the customer automatically compares it to Guinness. Why is this bad? Because believe it or not, not every “dark” beer is like Guinness (Insert sarcasm here) (GASP! NO! REALLY? YOU THINK?) That’s like telling people that all white meat in the world tastes like chicken. (Psst, raw oysters don’t taste like chicken btw)

                Sure a beer can be “hoppy” but start looking at what the hops remind you of. Citrus? Grapefruit? 

How can a server expand the beer vocab? Reading any sales info from the beer sales rep helps. Ask the bartender (Note: I know a few of my brew colleagues don’t think too highly of bartenders in general but bear with). If in a brewpub, then ask the brewer. You could even take a course like this one. Taking that extra bit of initiative to learn will carry you a long way.

DON’T offer me your beer opinion (unless I ask for it) – I’ve seen servers do this when they rattle off a beer list off by heart. There are a few that will even say “I LOVE Shock Top” when they finished their list of primarily domestic brands. I get that a server is trying to be suggestive (maybe they get a spiff for selling out a specific brand) but the average beer nerd won’t like that. What if I absolutely loathe, hate, & despise the beer you’re suggesting with every fiber of my being? Guess what, you just peeved me off (Note: it takes a LOT for me to hate something, No seriously, you’d have to work at it.)

Yeah, don't do this...be an advocate for your brands.

                If I do ask for your opinion (and I do that from time to time) about a specific beer like an IPA and you say “I don’t like IPAs.” then you’ve just shot yourself in the foot.  You’re the advocate for the brands your restaurant serves! If you don’t like it, why would I ever want to try it? I’m putting my trust in you. Instead, try meeting me halfway with a modicum of honesty and try something like “I’ve tried it. It’s a bit bitter for me but I can see why people would like it” or “I find it an acquired taste”

The best servers I’ve had say the above followed up with “I an amber ale guy” or “I’m a hefeweizen girl!” I remember one female server saying “I’m all about the Kronenbourg Blanc. What can I say? I like fruity drinks!” all with a pleasant shrug of confidence. I remember looking at my pals at the table with me, nodding, and saying “Alright then.”  I didn’t order her preferred beer but I respected her viewpoint.  

“I don’t drink beer.” – I’ve been told this by too many servers (and ALL of them that say this are female) when I asked which beer on their beer list that they like. First of all I’m thinking, “You’re working in a pub and you don’t like beer?” Ok, granted – a server may be working there to pay for tuition or bills or the like but if you don’t like coffee then why work in a coffee shop? Saying “I don’t drink beer” as you look down your nose at me just makes you look like a snob.  Since you’re looking at me like that, take note of your gratuity going the way of the dodo.

Try saying “I have a hard time with beer” or “Beer doesn’t quite agree with me” and then immediately (I’m talking before I even have a millisecond to register what you just said) hit me with “But I hear that such-and-such beer is popular” or “We just got Acme Specialty beer in last week”  or “Amy, who loves beer really likes Brand X”  I’ve witnessed a few servers get the resident beer-geek server or more knowledgeable one, bring them over to back them up. Gotta love teamwork. I can respect that.  Even using counter-questions such as “It’s not about me though, what do YOU like?” or “What are you in the mood for?” Use those open ended questions to ascertain what I’m willing to order.

Try all the beers the establishment offers – Unless you’re celiac or have some allergic reaction that causes you to sprout extra appendages, please try all the beers you offer. I’m not saying you have to like them, I’m saying that you need to try them.  That way when a customer asks you what the new smoked hefeweizen tastes like then you have an idea of what the beer is about. As a beer nerd, I enjoy hearing what a server thinks of a beer (when I ask them).

Ok, Ok, we believe you when you say you're allergic to beer!

                If you can’t try beer due to medical reasons, then see the replies for “I don’t drink beer” and you’ll be fine.

                If you work in a taphouse that has 20+ taps or so, I can see where trying them all may get a touch challenging depending on how often you rotate brands. I’m pretty reasonable if you say “You asked me about the one beer I haven’t tried yet. Ask me about another one!” or the like. Throw in a smile and we’ll be ok.

Be respectful of my odd glassware requests – When my friends and I go out to a pub for a beer, I almost always let them order their beer first. Why? Because I’m picky. I know I’m picky. I’m paying for a beer and I want it my way…kind of like how I want my sandwiches.  I’ll do my best to be nice about it and I’ll give you lots of thanks (usually in the form of gratuity) if you pay heed to my fastidiousness. 

What I mean is the following:

Frosted beer mug? No thank you...I like to taste my beer. 

• No Cold Beer Glasses please – Please don’t put my beer in a frosted glass / mug. I know I’ll touch on this again and again in future posts but cold is NOT a taste; it denies the ability to taste. Try it. Notice when you drink beer out of a cold glass it mutes everything about the beer from nose to flavor? So, I want to savour my tasty beverage so please indulge my request.

• If I order a bottle, bring me a glass – Or maybe ask me if I want a glass if I’m at a sports pub. It’s just courtesy.

• I’m not fond of Shaker Pints – I have my reasons, most of them listed here . I understand that you may not know all the different names of the glasses that’s why I’ll try and help and get out of my seat, walk over to the bar, and point to the glass I want and say “I’d like my beer in that glass please” Is that extreme? To others, I guess. To my friends, they’re so used to it that they don’t even bat an eyelash.

• Please check your glassware – I WILL return a beer that has a chip on the lip and request a fresh one. Don’t roll your eyes at me when I do so just because you missed it. Simply apologize and get me a new beer. It happens. We’re all human. I won’t be mad but I will be mad if my Czech Lager looks like I added clamato juice to it when I didn’t order any clamato (ick) because I cut my lip. Even if the bottom of the glass has a chip, just don’t chance me cutting my hand on it. How expensive is one glass in the long run?

Now I will always smile and say thank you for serving me my requested beer the way I wanted it…and I’ll send my friends your way to if you do it all with no negativity.

 

That it is, that it is. 

Please Listen when I say the beer might be"off"– I’m confident in my sensory skills to know when something is wrong with my beer and it has to be seriously wrong.I’m not telling you to make your life difficult. I’m bringing this to your attention because I’m going to assume you have pride in your products. Before I let you know of this will have already passed it around the table to my friends to get confirmation that I’m not getting cross flavors from aromas from the food.
     I'm man enough to finish a beer that is not to my liking because I ordered it. I’m willing to meet you halfway, follow you up to the bar, watch you or your bartender pour me a sample of the beer and have me try it again in front of you. That way if you need to either save face or your manager is counting their fluid ounces, the lot of us can come to an agreement. Offer me a different beer and don’t charge me for the replacement. Keep in mind that most customers may not be so accommodating. Meet me halfway and let’s find a compromise.

I know that if I meet a great server that knows his / her beer, accommodates my odd requests, and generates a unique experience for this beer nerd – I will not only make a note of your establishment, I will also take down your name from the bill. (Most receipts have the server's name or the servers sign the bill with their name like a rock star’s autograph and a smiley face)

If you WOW me, I pride myself on having a fat mouth in that I will tell everyone not only to come to your establishment but to get seated in YOUR section…and accept for anyone who will listen to accept no substitute. I’ll use Twitter and ask for the hashtag of your restaurant so that the few followers I have can hear about your exploits. When I come back again, I’ll ask for you by name. If I can’t get seated in your section then I will ensure that I walk by, stop when you’re with a table, apologize for interrupting, and tell your customers how lucky they are to have you as a server.

I hope that helps,

Thanks for reading.

BL

Sell-out or “Crafty” Business Deal? - Industry Class

This past Friday, I saw on Facebook (Thanks BeerWrangler) and heard from a respected member of the Alberta craft beer scene (Thanks Hoperella) that Elysian was bought out by Anheuser-Busch. Check it out here.

There is a fair amount of hubbub about this but this isn't the first time a larger brewing conglomerate has purchased/indoctrinated/financially acquired a craft brewery. Here's an example. 

And just in case you need one more example. This one has some interesting twists. Ok, now I'm sure you're done with all that reading but bear with...hell, grab a beer if you want but come back. I'll just play this music while I'm waiting for you to get your tasty beverage. 

Hey! Welcome back! I know some beer enthusiasts out that are seriously cheesed off and are boycotting Elysian and getting the word out with social media. I've already been asked a few times: What’s my take on this whole situation? 

Well here we go with my ever favorite and convenient list o' reasons:

Consider the source – Elysian now joins the morass of other breweries out there that the average beer consumer has no idea that they have “big brother” owners. I still get a kick out of telling people, particularly my relatives back east, that their favorite domestic brand may not brewed in the country or the region that they think it is. This list of breweries is extensive (future blog post perhaps?) I confess that I get a perverse pleasure telling people that a certain Winter Ale named after a jungle cat isn't made in that small brewery anymore and is owned by a bigger company. After I inform them of such, does that deter them from drinking that beer? Nope. And that’s fine, if they like it, then who am I to judge? I just can’t handle the amount of vanilla that is in that Winter Ale nowadays – it’s just too much. (On a different note, that brewery does make some seasonal brews that I certainly respect, admire, and enjoy!)

I’ll probably still drink their new releases –  Speaking of seasonals and new releases, I have the same attitude about Goose Island Beer Company. I haven’t tried many of that brewery's beers but I’d like to. Will I go seek them out? Not likely, considering all the choice out there. Will I turn down the chance to try a sampler or split a bomber of Goose Island or Elysian that I haven’t had yet? Not likely. Does that make me a hypocrite? I don’t know…maybe? (cringe) Can’t a guy just try new beers without judgment? I know I’m going to try.

Speaking of hypocrites – Here is a jaded press release about Elysian Brewing's Loser Pale Ale.

http://blog.seattlepi.com/washingtonbeerblog/2011/02/22/elysian-announces-the-pending-release-of-loser-pale-ale/

If you look closely it says "Corporate Beer Still Sucks" and not even in psychedelic distracting colors.

As you can see in the picture above, it’s hard to miss the motto “Corporate Beer Still Sucks”. To me, that’s a sizable "#$%& you!" to the “Big 3” if I ever saw one. I didn't know that the label was in honor of an independent record label in Seattle until recently. I wouldn't be surprised if the average beer consuming customer (craft beer or otherwise) doesn't know that either. So what is the message being sent by a craft brewery that flips the bird with one hand to “Corporate Beer” then shakes hands with them with the other?

The one article above states by Dick Cantwell, Elysian co-founder and head brewer:

 "Cantwell acknowledges that now the joke has another layer, but says the Elysian will keep brewing Loser Pale Ale after the acquisition is complete"

I feel like I'm missing the joke here because I’m not getting the punchline. Is this American capitalist humour that this Canadian may never get?  If Elysian didn't have this product, then I highly doubt I'd be this uncomfortable about the whole situation. All I know is that it leaves a bad taste in my mouth much like the domestic light lagers out there that tout the use of colder temperatures to move their product. 

It was bound to happen – I’m pretty sure there are a ton of successful craft breweries that are in the sniper sights of the “Big 3” to financially acquire. Everyone has their price. (Yes, even me but good luck being able to pay up.) 

Don't let that adorable face fool you - your favorite craft brewery might be next. 

Would I look down upon one of my favorite craft breweries if they were bought up by one of the massive Brew-glomerates? I could go either way but it really depends on the situation which leads to my next point.

What are the real reasons? – Do you honestly think the owners and brewmasters of any financially acquisitioned craft brewery are going to tell the general public the true reasons what went on? If you think such then I have a bridge to sell you. Money talks, we all know that. But maybe, just maybe, that money from the acquisition will somehow help with charity? Better environmental initiatives and research? (One of my profs would go crazy over that!) One can hope right?

Cantwell also says "We have some loyal fans that are questioning it, but we are hoping they will take a breath ... and see that what is still in the glass is amazing,"  That’s fair, as long as they don’t start making their beer with extra vanilla to appeal to the already rotten North American sweet tooth, then I’ll reserve any further judgment as best I can.

Obviously brewmasters are going to join up with larger companies if it means better distribution, stronger market reach, access to greater advertising budgets and a myriad of other financial advantages that their brewery may not reach. 

So what does this bode for the rest of the craft beer industry? Will craft breweries be eventually swallowed up by large brewing conglomerates? Or will craft breweries unite and form their own alliances and confederates in order to somewhat protect themselves? 

I do know that even non-brewing conglomerates buy into other industries. A certain big company comes to mind, with a certain mouse as its mascot, that made a hockey team a few years back (a favorite of one my fellow brew colleagues actually). Since this mouse obviously likes beer (as you can see in this photo) don’t be surprised if you start seeing his face in the brewing industry. I wonder what kind of operation he'd run? :P

As always, thanks for reading.

BL

PS: How was that beer you were having? If you like, please tell me about it in the comments below. 

Disclaimer: As always, these latest blog posts are merely my thoughts, musings, and viewpoints. These posts are from me alone and don’t represent anyone, any business, company, institution, or alien star system. Unfortunately, I have limited time to conduct extensive research on all the topics due to my course load and would enjoy to hear from you, the reader, as to what you've found regarding any of the topics I touch on. It’s about learning right?  

When do beer labels need a facelift? (Beer Thoughts) - Sales Class

I was reading one of my beer books the other day, Beer Quest West by John C. Stott, and came across a picture of a brewer that I know standing in front of the logo of the brewery he worked at. I thought to myself “Hey that brewery’s logo has changed since that picture was taken.”  Then I got to thinking, “I wonder how many breweries have changed their logos over the years?”  After some online searching I was actually surprised as to how often Budweiser has changed their logo over the years. Say what you like about their beer but their label has grown and shifted to fit the times. Check it out here.

Sure big breweries have the money and capital to be able to change their look every decade or so but what about craft breweries? I thought about which BC breweries that have changed their logos (& subsequently labels & packaging). Here are the ones that I can recall off the top of my head (and yes, I realize that I likely missed a few) from BC:

• Howe Sound Brewing Company (Squamish)
• Lighthouse Brewing Company (Victoria)
• Fernie Brewing Company (Fernie)
• Tin Whistle Brewing (Penticton)
• Tree Brewing Company (Kelowna) [Only a slight logo change)
• Mission Springs Brewing Company (Mission)
• Old Yale Brewing (Chilliwack)

The evolution of Howe Sound Brewing's Logo. I've seen a picture of the top logo as part of a sign. I confess that I've never been there so I can't say if it's in front of the brewery. The pictures I got from an image search. 

Then I realized that some Alberta breweries have made some visual changes as well such as:

• Big Rock Brewing (Calgary)
• Wild Rose Brewery (Calgary) [Not their logo but their packaging has changed)
• Jasper Brewing Company (Jasper)

Wild Rose Brewery has undergone a packaging change but no logo change. How come? 

So what prompted these changes? Were sales dropping off? Were customer surveys conducted and beer drinkers said “You’re label is lame! Change it or I’m not buying your beer anymore!”

For Howe Sound Brewing (a personal favorite of mine), I know they have been open since 1989. That means they have had three different logo iterations in 25 years. So should a brewery be changing their label every 10 years in order to stay “hip”?  I like Howe Sound’s recent logo change but I’m not sure I’m sold on their bottle labels (that would be a different blog post).  Does the logo influence people how they purchase product? I would say it does, otherwise why undergo the change? I noticed that Howe Sound, Fernie, Jasper Brewing & Tin Whistle all had more “old fashioned” style fonts in their logo and later switched to a more contemporary look.

Other musings and questions I have:

• What other factors would cause a logo or packaging change? Management or ownership change? I know that Old Yale Brewing in Chilliwack changed hands in 2014 and now they have a different packaging and logo look – coincidence?
• Change in packaging suppliers? Maybe a graphic design company gave a better deal on a new logo or packaging look compared to the old supplier. Maybe getting an order of certain boxes for bottles or cans cost more with the current suppliers and the brewery has gone with a different supplier that is cheaper, hence the new logo.
• Wouldn't a brewery have to change all their merchandise if they altered their logo? Think of all the t-shirts, stationary, glassware, and other items that would need to be changed. Do breweries wait until a given merchandise stock level is low before doing so? I’m curious as to what the financial setbacks are for this sort of change (business card reprints, repainting the company car, new storefront signage, the list goes on). Would the brewery not have to resubmit their logo to various beerfests and the like that showcase their logo? Is such an arduous task? 
• What about digital & online presence? I noticed Lighthouse brewery has a different logo on their Twitter feed. Obviously changing all the social media stuff is easy but an old fashioned use of a search engine can’t eliminate pictures people have taken of the old logo. Would having old logos or the like still online make a difference? (Not that such can really be done about it) Sure I may be grasping at straws here. 
• How much does a logo change alter brand identity? I know that I’ve run into challenges when suggesting beers to people that there can be differences in packaging. I also encounter scenarios when someone asks me if I’ve had “Such-and-such” beer. They can't remember the name but describe the label to me. If the logo and label have changed, you can imagine how frustrating (or I guess entertaining) this can be. 

• I know that Wild Rose Brewery expanded their production so much that they moved to another facility. Did they change the packaging before they move? After? Would expanding into a new facility precipitate a change? 

At the end of the day, it's about what is in the bottle, not so much what is on it. Some of you may be gasping (particularly those affiliated with sales, marketing, graphic design and the like) at how can speak such blasphemies. One of my favorite breweries is Brouwerij De Molen in the Netherlands. Their beers are fantastic and their labels are super simple (there graphic design office must be a sweat shop [Don't trip on the sarcasm there])

I would love to visit De Molen and tell the guys and gals there how much their labels rock. Seriously! 

I may revisit this topic later but more from a packaging perspective (We'll see). What do you, the reader, think of all this? Am I way off base? Am I missing something? Is it a trend? Please comment below (be nice)

Regardless, thanks for reading.

BL

More Canadian BrewSchools Opening - Part 1: A brewstudent perspective (Industry Class)

Disclaimer: The following is my own musings, ponderings, and thoughts with a twist of viewpoint plus a dash of genuine concern. That’s it. That’s all. No put-downs. Just me thinking...and keeping the voices at bay. :)

     A few years ago when I was looking to go to a post-secondary institution to learn brewing. I reviewed the program at Niagara College but because I was living in BC at the the time, the prospect of traveling all that way seemed a touch daunting. To make a long story short, I applied and got accepted into the Brewmaster & Brewery Operations Course at Olds College, in Olds Alberta. 

     After my 1^st year in the program, I received news from my friends back in BC that Kwantlen University was opening up their own program in BC (see article here). I lost track as to how many of those friends asked me “What do you think?”, “Are you going to transfer there?”, “Is it the same program? It looks the same.", "Should you have waited a year before going to beer school?". I gave those questions some solid thought and here are the reasons why it's good for me (and I suppose I should toss 'myself', and 'I' in there for good measure) that I'm at Olds. 

Money - This question got tossed to me a few times, “Would I save money if I stayed in BC?”  I don’t think so. I’d likely be spending the same amount if not more. The cost of living appears to be cheaper in Alberta than BC (no GST will do that!). Fuel is much cheaper out here, not that I commute much (It’s nice to have a 3 min drive to the college or a 20 minute walk if the weather co-operates).  With all the breweries opening up in BC, I’d likely spend more money on all the new beers that are popping up from all the new breweries. I know from experience that such can kick around one’s wallet pretty harshly. 

                I’m also hearing from specific people (some homebrewers) who have signed up for the new SFU Craft Beer Certificate Program that the tuition fees vary in price between the institutions.  I won’t quote numbers here (maybe in a later blog post when I compare the programs) but even from what they are saying, I know I’m paying a lot less out here in Olds. Sure there is value attributed to high price and quality combined with the “you get what you pay for” analogy, but at the end of the day, who doesn’t like to save a bit of money? 

               The money I think I saved allowed to go to Ontario and visit my family (& meet my new nephew Jake!) over the Christmas Holidays. 

Distractions & Focus – Even when I lived in the Fraser Valley in BC, I found it very difficult to go to all the craft beer related events that I wanted to attend; namely because the majority of them are in Vancouver. Although I lived a mere hour or so East of Vancouver, those that live in the Fraser Valley know it’s not that easy to attend a beer-related event with the current state of available transit to and from Vancouver.  

                I would also want to be homebrewing with my friends in the area or conduct beer tastings etc. which would also bite into my time.  Out here in Olds, there is very little to distract me…and I need that. Sure I could dash into Calgary (a mere hour south of Olds) but I find that the adage “Out of sight – out of mind” has been helping me focus on my studies. 

                Now don’t get me wrong, Calgary has been putting on some fun beer-related events and I go when I can…but I’m shelling out the coin for my education. Beer events come and go and tend to be annual.  I can always hit them up again the following year...regardless of how others brag about such on their Twitter feeds. 

My fellow Brew Students – I’ve mentioned the blog post here, that the individuals in my class I call the “Brew Brothers” (Yes, even Lisa!) are some of the most talented individuals I have met. Imagine hanging out with beer aficionados every day! I learn TONS from these people who come from various provinces across this country. If I attended a brew program in BC,  I feel that the majority of the people attending that program would be primarily from BC. That’s not a bad thing but I’m learning a LOT about how the industry varies in different provinces and it truly provides a unique perspective. 

Olds College itself – Now this is going to sound like a testimonial, and maybe it is, but the faculty at Olds College are completely dedicated to the well-being of the students. I’ve witnessed such across various departments within Olds College itself. From talking with my friends back in BC about their post-secondary experiences, I’ve been told that such commitment to students isn’t always the case.   

      Sure, there are the situations of ‘red tape’ (which organization doesn’t have its fair share of that good ol’ fun-lovin’ bureaucracy? – Psst, that was sarcasm in case you missed it) but all in all, us inaugural OC brew students (aka The OC BrewCrew) have had the opportunity to minimize challenges with constructive feedback. I hear from my friends who have attended post-secondary institutions that not many colleges or universities are that open-minded to such forward thinking and change. 

Opportunities – Our profs have worked very hard to provide us with a myriad of guest speakers from various businesses and breweries in order to shed different perspectives upon the beer industry. We have been able to tour Canada Malting in Calgary, Rahr Malting in Alix, and I got to go down to Yakima, Washington TWICE for hop harvest in September. These and other opportunities would not have been available to me if I didn’t go to ‘brewschool’. Do other brew schools offer these trips? I’m not throwing a gauntlet down – it’s merely a question.  If they do, then awesome...I'm glad to see a bar has been set. 

Giving Back (even a little bit) – I really enjoy giving back to community whenever I can. Call it what you will (One of my profs calls it "do-gooderism") but it makes me feel better.  Here in Olds, I’ve had the chance (when my course load gives me a touch of breathing room) to give some time back to Olds College and the area. I volunteered my time in the following areas (and this doesn't cover all of the stuff I've managed to help with):

• 3 fellow OC Brew students & I sold raffle tickets last year at the Banff Mountain Film Festival which raised $800 for the Olds Hopsice Society (hopefully I’ll be able to fit that in again this year)

• Participating on a Student Panel to answer questions to prospective interested students in the program

• Volunteered at the first Oldstoberfest. The bunch of us wore lederhosen and really pumped up the event. 

Members of the OC BrewCrew (mix of 1st & 2nd yrs) getting ready to entertain attendees at Oldstoberfest 2014

• Served Olds College beer in the Beer Garden with fellow first year students Ainsley & Jake (You guys rock!) at the Olds Mud Run to participants

• Helping with the Open House where I assisted with brewery tours and answered questions about the program to prospective students.

OC BrewCrew volunteers with our Brewmaster Dave Mozel and Cicerone Host Kirk Bodnar at the Olds College Brewmaster Dinner. Dave made a special cask for the event. Yeah, good times.

• Another brew colleague John & I organized, hosted, and ran the Brewmaster’s Dinner focusing specifically on Olds College Beer. Where else could I get such an opportunity on that scale? (Thanks again John!) Brewstudents volunteered, people attended, food was eaten, smiles were had, beer was tasted...all was good. 

• I write an article called “OC Brew News” for the Olds College Student Association monthly publication, the “Grass Roots”. It’s a lot of fun as I get to inform the campus about what we do in our program.

     Would I receive these opportunities at another school? Or would I get lost in the crowd?

So with that being said, I’m glad I made this decision to come to Olds. I’m not that far from BC but I get to witness firsthand how the craft brewing industry is growing in Alberta. It’s exciting to watch. 

          To me, more schools will raise the bar of education and training that goes into the beer industry. That's why for me, I'm always going to strive to learn more. My learning is like a slow but steady investment. It takes me a few passes to get a concept or technique but once I do, I have it locked and loaded with consistency. What I mean is: If a company (Psst....or brewery) wants to bring me on board and takes the time to properly train me (that means NOT "throwing me in the deep end") with a bit of patience, they WILL see a return on their investment. 

     Yet, there is a thought that orbits my brain like a gray cloud making that really annoying buzzing noise that only mosquitoes make (Grrr, I HATE mosquitoes!)  At the rate of schools offering brewing related programs in Canada, when will the market saturate with too many brewers? Will it saturate? In order to stem the buzzing in head, this is something I’m going to have to research. All I know, is with Niagara College putting out 3 intakes of students for their brewing program, Olds College looking to put out a class every year, Kwantlen with their program and strong technical back ground putting out a group, and now Simon Fraser University getting on board (with an very interesting program I might add) and so on...I may have some stiff competition ahead of me. 

      Another thought, will my fellow brew students and I stay decent friends? Or do the gloves come off when we graduate this April? I see brewers in the industry being very collegial to each other but will that change if the competition gets stiffer? 

If I had it my way, I'd make the brewing industry a "No Gauntlet Thrown Zone"...unless it's a brew-off! (That's different)

       All I know is that I have a touch more than a year to get established in the industry before approximately 40-50 or so more people hit the ground running from various brewing programs. On that note, this brew student better get back to hitting the books.

Thanks for reading,

BL