Interesting roundtable Q&A in BYO Magazine with several U.S. craft brewers talking about how they got started in the business and what it takes to transition from homebrewer to commercial brewmaster. Minnesota’s very own David Berg down at Schell’s in New Ulm was one of the folks interviewed for the piece.

Common theme I’m seeing is that many of these brewers attended the American Brewers Guild apprenticeship program to gain a base knowledge of commercial brewing practices. Also, that many started out in the industry shoveling spent grain from mash tuns and scrubbing floors. Sounds alot like homebrewing…20% brewing and 80% prep and clean-up. I should be used to that.

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