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I've always had an interest in
entering the brewing industry,
so when I found out that UNH
was actually putting together
a program, I was super
thrilled, because I
didn't expect to get that
opportunity while I was here.
You have 23 gallons.
Brewing is an interesting
topic, because you can't just
have the skills, and you can't
just have the book knowledge.
You need to have a
blend of both of them.
In addition to that,
you really need
to get the business
and marketing,
so it's an all
encompassing field.
It's also very relatable.
That's one of the
things I like about it
is that I'm pretty sure
that we learned some really
intense chemistry
and biology in class,
but we learned it in
the context of beer.
I know that my students are
going back to their dorms
at night, and telling their
friends about what they learned
in basically a chemistry class.
As I started taking the beer
minor, and then through my time
in ecogastronomy,
I'm figuring that I
want to be more of
an entrepreneur,
and it's setting me up
to graduate next year.
After we purge it, we'll close
that and let it pressurize.
There's breweries
all around the state
and all around the
country that are looking
for qualified staff, not people
who just learned home brewing
and were able to transition.
They want people
who have training
in the scientific knowledge
and the skills behind it.
My hopes from taking
this class are
to understand what a brewer
wants in their ingredients,
because as an ag major, my goal
is to someday produce really
high quality hops and high
quality barley and malt.
I want to be able to make a
product that brewers will want
and they'll keep buying.
The other thing that's really
interesting about brewing
and being a brewer is you can't
just concentrate on the brewing
process.
We go back before
that, and we actually
learn about the agriculture
that goes into the ingredients.
That goes back talking
to the farmers,
and understanding where the
problems are on the farm.
We're really lucky to be
at land grant university
where we have
access to the farms,
and to be able to work with
those scientists as well.
Cheryl knows.
She is so deeply embedded in
the brew scene in New Hampshire,
she knows everybody.
If you had any inkling to talk
with any brewer in the state,
she could connect
you to that person.
Oh yeah.
We're getting some
hops right here.
Everything that
we're learning is
super relevant to New
Hampshire brew industry,
from small scale brewhouses
to Budweiser and Merrimack.
Having this is just going
to make me such a better
candidate, I think,
for the hiring process
at these breweries.
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