In The Brewhouse
The Perfect Harmony of Collaboration
Published September 2013, Volume 34, Number 4 0 Comments | Post a Comment
Seventeen years ago, I earned my first brewing gig as an assistant brewer at a startup brewpub in downtown San Diego called Cervecerias La Cruda. Like many apprentice brewers of that era, I was a great consumer, but I was greener than the Jolly Green Giant when it came to brewing knowledge. I knew what I liked in a beer, but in terms of how all-grain beer was actually produced in a brewery, let’s just say I am lucky I was hired at all.
