I had started home brewing over 2 years ago. It's fun, I've learned a lot. It's a hobby and science that I find interesting. What better way to learn about bacteria and chemistry!
Through the years I have upgraded my equipment and have taken it up further where I feel like I want to be in the industry ( I was formally a graphic designer). To me, it's like cooking. There are recipes, ingredients and experiments.
I am happy to see new breweries rising in my new hometown in Buffalo, NY ( I was born in New York City).
I always promote and try to get my friends to try out new beers from local or small time breweries. I educate them on the the protein benefits and how it is actually better for you than mass produced beers ( I was raised on Heineken).
A crew that I'm looking forward to is 'Big Ditch Brewing'. I love to hear that a bunch of guys from different walks of life from engineering to chemistry got together to form a beer company.
As a home brewer myself I have been a cook and engineer where I had to mash and cool beer wort from 200F to 60F in 15 minutes using a plate chiller connected to my faucet with an adapter and to use the waste water to water my hops.
I plan on going to the Big Ditch Brewing Company's opening day. I want to drink their beer but even better, I hope to be one of the crew that is actually serving it.
Yours truly,
Bruce P. Squirrel
