Tag Archive: Internship

While working his way through the Applied Craft Brewing program through Regis University, Joe completed 160 internship hours. He split these hours between the Brew on Broadway, SRM and IBU Testing through the Research Chemistry Lab at Regis University, and judging various competitions as a BJCP Recognized Beer Judge. These posts RELAY his experiences.

Final Internship Hours and Thoughts

Author: August 9, 2016 0 Comments

August 9th, at The Brew On Broadway (BoB)

Today was a bag of mixed feelings at The BoB. Today I was completing my internship hours that are required for my Certificate in Applied Brewcraft.

The journey has been fun and a serious adventure. The experience that I have gained cemented my thoughts for our future business within the craft beer industry. Seeing how a brewery is run, and using the observations to form how Colleen and I want to run our business has given us a significant competitive advantage over other new breweries.

Internship Fun

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The Mad Scientists At Work

Author: July 17, 2016 0 Comments

July 17th, at The Brew On Broadway (BoB)

After the flurry of activity over the last two weeks for GABF, Sam and I were going to brew a 1-bbl (barrel) batch on Sunday. The plan was an Old English Ale, but we were not given the brewing instructions. After deliberation and finally getting a hold of Paul, Sam, Zach, and I were given free reign (well almost, no saisons) to brew what we wanted. (With trumpets sounding) The Two Men and a Brewer Pale Ale was born.

Internship Fun, Just Fun Information

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Applied Craft Brewing – ProAm GABF 2016

Author: July 3, 2016 0 Comments

July 3rd, at The Brew On Broadway (BoB)

In an earlier post I mentioned we took second place at 8 Seconds of Froth. The BoB has sponsored our entry of the Loggerhead Porter into the ProAm competition at the Great American Beer Fest.

My wife and I had a blast brewing this beer with Paul and Sam. This is truly an accumulation of everything that I have learned from The Applied Craft Brewing Certificate Program at Regis University, as well as my homebrewing experience.

Award Winning Beer, Girls that Brew, Internship Fun

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Applied Craft Brewing Recap – June 2016

Author: June 30, 2016 0 Comments

The month of June, at The Brew On Broadway (BoB)

The month of June consisted of steady assisting with the brewing process at The BoB. I am very comfortable taking apart and cleaning the small fermenters in preparation for the small batch brewing that The BoB has done.

On one of the days, I was able to assist a fellow homebrewer brew his beer for serving. The BoB has a program of having homebrewers brew one of their beers and have it on tap for the patrons to try and give feedback for improvement.

Internship Fun

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Brewmaster in Training – Mad Scientist at Work

Author: May 22, 2016 0 Comments

May 22nd, at The Brew On Broadway (BoB)

This was a big day for me personally at The BoB. Paul (the owner) wanted me to experiment with the water chemistry. I had been sharing with both he and Sam (Brewmaster) what I had learned at Regis University about how water chemistry affects beer.

We brewed their Eagle Rock Pale Ale as a small batch (1-barrel). The recipe was scaled-down from their 7-barrel offering. We tested the water to see where our Calcium, Magnesium, Sulfate, and Alkalinity levels were.

Internship Fun

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Wort Transfer – Rinse and Repeat

Author: May 5, 2016 0 Comments

May 5th, at The Brew On Broadway (BoB)

Another day of transferring wort into a fermenter. The same setup that was utilized on April 28th was done here.

We had to get the fermenter cleaned out prior to end of boil of the wort. The fermenters are jacketed with glycol temperature control. This keeps the fermenting beer at the perfect temperature to ensure a great beer.

Internship Fun

Wort Transfer

Author: April 28, 2016 0 Comments

April 28th, at The Brew On Broadway (BoB)

This was a later start in the day. I helped finish with a 7-barrel batch of beer. As seen in the pictures below, we drained the boil kettle through a grant. A grant is a smaller vessel that catches the wort and prevents excess grains from getting into the boil kettle or in this case, the fermenter.

Once the wort has been strained through the grant, it is pumped through a heat exchange to drop the temperature from boiling temps to a cool 65-68 degrees for pitching yeast.

Internship Fun

Applied Craft Brewing – The First Day

Author: April 25, 2016 0 Comments

Applied Craft Brewing
April 24th, the first day at The Brew On Broadway (BoB):

On this auspicious Sunday, I went in for the first day of my Applied Craft Brewing Internship. The original plan was to assist with a small batch brew. Things being what they are, this did not occur. Due to a series of somewhat unfortunate events, we went for Plan B. What I learned was proper keg cleaning. I know most of you think, “oh boy.”

Internship Fun

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