From September 1. I may start working in smaller/mid size brewery so I would like to know if there are only homebrewers.

Do you have some insights or tips from working in commercial brewerys?

And don’t get me wrong I will still make some homebrew but probably not beer - for few years I am making cider and want to try mead.

  • plactagonic@beehaw.orgOPEnglish
    2·
    1 year ago

    I now work in galvanic plating and deal with some dangerous stuff (chemicals …). I am certain that brewery is safer place, but these things can’t be taken lightly. Cleaning, sanitation is just part of the job (big part) and I expect that.

    My boss is little bit jealous and understand why I am leaving (he started homebrewing last year) so it is his dream job too (not really).

    My last year cider is still in bottles (10 months) it is drinkable but I am trying how long it can last and if it gets better. So half a year is not a big deal for me.