Arcadia & Annabelle
As we speak, I'm brewing up another batch of my favorite homebrew, Annabelle Scotch Rye, only this time, instead of using extract, this baby is 100% all grain, which may be a chore considering her high alcohol volume (10%). But so far, things are going smoothly.
Big news: Yesterday I was offered the Cellarman position at Arcadia Brewing Company in Battle Creek, AKA my dream job. That means I'll be working in the homebrew store at Bell's this summer while spending Monday, Tuesday, and Wednesday mornings (about 20 to 25 hours a week) getting paid to brew beer! The job is an Assistant Brewer position, which means I'll get to brew a batch once a week or so, but as Cellarman, I'll be in charge of everything beer-related after brewing and before packaging, including controlling and monitoring fermentation, transferring, clarifying, conditioning, aging, and carbonating, all very integral parts of the brewing process. Arcadia is a respectable distributing Michigan brewery, about the fifth largest in the state, with an attached restaurant and a distribution area spanning the midwest. They brew British style ales in particular, with open top fermentations and all UK ingredients. I enjoy their beers pretty frequently.
I'll post more about the job as I work, starting this coming Tuesday. I'm definately excited to get this opportunity to explore the brewing business, especially since this job allowed me to end my ice cream related servitude at Cold Stone, my employer of one year.
Back to the brew.
Sam
Big news: Yesterday I was offered the Cellarman position at Arcadia Brewing Company in Battle Creek, AKA my dream job. That means I'll be working in the homebrew store at Bell's this summer while spending Monday, Tuesday, and Wednesday mornings (about 20 to 25 hours a week) getting paid to brew beer! The job is an Assistant Brewer position, which means I'll get to brew a batch once a week or so, but as Cellarman, I'll be in charge of everything beer-related after brewing and before packaging, including controlling and monitoring fermentation, transferring, clarifying, conditioning, aging, and carbonating, all very integral parts of the brewing process. Arcadia is a respectable distributing Michigan brewery, about the fifth largest in the state, with an attached restaurant and a distribution area spanning the midwest. They brew British style ales in particular, with open top fermentations and all UK ingredients. I enjoy their beers pretty frequently.
I'll post more about the job as I work, starting this coming Tuesday. I'm definately excited to get this opportunity to explore the brewing business, especially since this job allowed me to end my ice cream related servitude at Cold Stone, my employer of one year.
Back to the brew.
Sam
posted by Sam Reese at 7:12 PM
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