Class work is finished, and the internship has started! I chose McFate Brewing Co., in Scottsdale, Arizona because of the diversity and quality of beer styles they brew. The head brewer is Adam Schmeichel and assistant brewer is Josh Telich. What I'm learning is that I have a lot to learn. I have never even used a tri-clamp before, and becoming a master of that is a must. Brewing is a long physical day of making sure you have planned ahead for a successful brew day. You'll need your raw ingredients on hand for the recipe to be brewed. Grain is weighed, added to the mash in appropriate measurement of water to grist. Timing, temperature, pH, and cleanliness are paramount. Miss one of these and your beer will suck. I've brewed on my 1.5bbl system, and my first attempt my mash-in temperature was 172, which for those of you who haven't brewed, I ruined my beer before I even started. (172 is way to hot and I killed the enzymes that break down the starches). Adam and Josh make it look so effortless and they are patient with me as a fumble with the tri-clamps, and ask a landslide of questions about caustic, dry hopping, diacetyl tests, CIP, recipe formulation, biofine and irish moss, dilutions, carbonation, packaging, CO2 pressure, cleaning a tank, transfers, what's deaerated water, Zahm & Nagel, how much yeast to pitch, keg washing, and trying really really hard not to get the labels jammed on a canning day!
If you ever travel to Scottsdale, Arizona, please stop by McFate Brewing Co and grab a flight so you can sample the many different beer styles. You will not be disappointed.
