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draft beer

(LANSING, Mich) – The Michigan Brewers Guild, in partnership with the Michigan Department of Agricultural and Rural Development, is presenting a series of free seminars this fall throughout the state geared toward effective draft line system cleaning and maintenance. Any brewery, microbrewery, brewpub or retail establishment serving draft beer (including front line staff, managers and owners) is encouraged to attend one of these sessions and get their program certified as managers of quality draft beer delivery systems.

The 2.5-hour seminars will focus on four key areas:

  • Knowing your site’s draft system (equipment and design)
  • Proper draft beer storage and service
  • Cleaning and maintaining a safe and sanitary draft beer delivery system
  • Troubleshooting your site’s draft system

Upon completion of the seminar, each attendee will also receive a copy of the Brewers Association Draught Beer Quality Manual as well as certification that they are trained in proper management, sanitation and quality of draft beer delivery systems.

While there is no charge to attend the seminars, pre-registration is required through the official Eventbrite channel. Upcoming dates include:

As additional events are scheduled this fall, they’ll be posted on the Guild’s Facebook events page.

The seminars are being facilitated by Garry Boyd, a long-time member of the local craft beer community. Garry’s last adventure was as the VP of Food, Beverage & Cultural Innovation at BarFly Ventures (the parent company for HopCat, Stella’s Lounge and Grand Rapids Brewing Company). During his 10 years with BarFly, he oversaw all food and beverage menu development, including the expansive beer program as well as the sustainability and charity initiatives for the company’s brands. From 2016 until 2019, Garry served on the board of the Michigan Brewers Guild where he chaired both the Sustainability and Quality committees.

Anyone interested in hosting a seminar should contact Garry at Draft.Quality@MichiganBrewersGuild.org.

 

future brewers

COMSTOCK, Mich. – Bell’s Brewery, in partnership with Kalamazoo Valley Community College and Western Michigan University’s Sustainable Brewing program, is proud to announce an incredible opportunity that will help develop and nurture future brewers right here in Michigan.

The Bell’s Brewery Development Award will give participants experience in four key departments over the course of one year. Students will rotate through and gain valuable insight into Bell’s Quality, Brewing, Packaging and Brewing Innovation at its main brewery in Comstock.

“Talent continues to be in high demand within the brewing industry and by partnering with these two educational institutions, we are able to inspire candidates who not only have a shared passion for Brewing Science, but also roots here in Michigan,” said Carrie M. Yunker, Bell’s Director of Human Resources.

Yunker, along with John Mallett, Bell’s Director of Production, and Stephanie Blodgett, Bell’s Talent Acquisition Coordinator, developed this new program with Mike Babb, KVCC Sustainable Brewing Instructor, and Steve Bertman, WMU Department of Chemistry Professor.

“Southwest Michigan is a hub for craft brewing in no small part because of Bell’s and this new position is an unbelievable opportunity for our students. Bell’s has put together a thoughtful and generous position for someone to get hands-on experience in all aspects of production at a thriving and world-renowned craft brewery. That they are reserving this position for someone from our program is a recognition of the care and rigor that we have incorporated from the very beginning,” said Bertman.

The WMU and KVCC brewing program was developed in 2015 by the two schools working in close coordination with the industry. The resulting “two-plus-two” program in sustainable craft brewing offers students the opportunity to earn a certificate or associate degree at KVCC, then move on to a Bachelor of Science degree at WMU.

The rigorous science curriculum was developed with input from an external advisory board comprised of a dozen of Michigan’s top craft brewers, many of them in West Michigan, which has one of the country’s highest per-capita densities of craft brewers.

“This is the kind of collaboration that we envisioned when we created the program together with KVCC,” said Bertman.

“Partnering the strengths of the two largest institutions of higher education in Kalamazoo with the incredibly experienced and diverse breweries in the area provides a great structure for students who are interested in enhancing the efficiency and sustainability of the industry.”

“We are more than delighted that Bell’s is providing this opportunity for our graduates,” Babb added.

“As a leader in the craft brewing industry, we sincerely appreciate Bell’s support of our award winning program and students.”

Nationally, craft beer accounts for more than 12 percent of beer sales, and the industry is becoming a significant generator of jobs and revenues. Craft brewing contributed $2.09 billion to Michigan’s economy in 2016 according to the Brewers’ Association, making it 9th on the list of states in which the industry has the greatest economic impact.

WMU and KVCC will start accepting submissions in January. The final day to apply will be March 1 and the internship will begin on April 30.

Those selected must have a completed a KVCC Sustainable Brewing Certificate from the recognized program. This opportunity is available exclusively to KVCC and WMU students.

 

Photo courtesy Western Michigan University