What’s Brewing UNH: Smuttynose

What’s Brewing UNH: Smuttynose


I’ve worked in the food service
industry for nine years– everything from catering,
head chef, management, lot of food service
management, I was finding myself home
brewing on my time off. Unica prepared me to become
head brewer at Smuttynose by really learning
a lot at the Thomas School of Applied Science. I graduated with a Food Service
Management degree– recipe formulation, organization,
sanitation, planning, scheduling. Really, the brewery is
really close to a restaurant. We’re making–
not food products, but we’re making
food-quality products. It just kind of clicked
one day that my degree– although not in brewing–
it’s still in food science– really was going to translate
into the same thing. Probably six months went by. Smuttynose called and said,
we have a part-time job, $6.25 an hour, no
benefits, free case of beer a week– I’ll take it. When do I start?” After a few weeks, I started
asking around, like, hey what else you need help with? There were only three
other brewers there, so I start inspecting kegs. Then I kind of turned
into the kegger. Then I learned some more about
the machinery on the line. I guess the rest is history. I just moved up the
ladder from there, learning a lot
from my colleagues. And it’s a lot of
art, really too. There’s a lot of art to brewing
and making the beer quality. But there is the science
part of keeping things clean, and those kinds of things.

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