timpoulsen said:My son work at Miller in Milwaukee. Just like working any other factory job. You're not on your own to enjoy paradise. You have your job and it's the same day by day.[/QUOTE
There is a massive difference working for inbev vs a much smaller brewery or brew pub say wynkoop or strange brewing co. To answer the OP it really depends, the job of working in a brewery depends not only on the size of the brewery but the experience of the employee. Big difference between spent grain cleaner vs assistant brewmaster
I think now is definitely the wrong time to start a brewery. Its a huge bubble that going to burst. I don't know what its like where you are but here there has been a dozen new micro and nanos opened in the last couple years here and they won't all survive. Its not just the local competition either but all the craft imports they need to worry about too. My current "going pro" dream involves buying a failed brewery for next to nothing but now I'm pretty happy with being amateur.
I think now is definitely the wrong time to start a brewery. Its a huge bubble that going to burst. I don't know what its like where you are but here there has been a dozen new micro and nanos opened in the last couple years here and they won't all survive. Its not just the local competition either but all the craft imports they need to worry about too. My current "going pro" dream involves buying a failed brewery for next to nothing but now I'm pretty happy with being amateur.
I guess that's why I ask what's it like in a brewery, any kind of brewery. If I'm making beer I'll be happy.
Probably being a master brewer in a macro brewery would be time consuming and stressful. Also, I've read that they don't get paid that much either, $100,000 a year at the national level. It seems like a person would have to start from the bottom cleaning and sanitizing equipment and it can take a very very very long time to reach that position.
That $100,000 is only for the big timers. The macro breweries. That position is few and figure it to be hard to fill. A person would be the best of the best and if lucky enough to be that master brewery within that brewery. There's nothing wrong with that amount of money, but this is a being a master brewer. The go-to-guy, the care taker, the man, Bob the builder, the chief in command. He/she should be respected he's the one that handles each and every process of the brewing. He/she dedicated his life for the love of beer and worked their way up from the bottom of the company chain. I really don't care of what think. The brew master is the man. If a multi million dollar company is willing to pay them that much than that's not much at all. But that's my opinion....
I think now is definitely the wrong time to start a brewery. Its a huge bubble that going to burst. ... here there has been a dozen new micro and nanos opened in the last couple years here and they won't all survive. Its not just the local competition either but all the craft imports they need to worry about too.
I would not be so quick to entirely count-out the brewing boom.
Ive wondered if the large number of micro & nano breweries, brewpubs etc as well as homebrewers (and vintners) might be somewhat of a slight return to the way things used to be.
Once upon a time you generally only attended the bar or tavern very near to you ... and you probably walked or rode. The tavern was nearby and the beer was made in the brewery relatively nearby, assuming it was not your uncle Fritz that was making the beer, in which case it was even closer.
With the increasing awareness of the problems of drinking and driving ... and with the increasing trend toward locally produced goods and the local food movement; smaller, more numerous local brewers, brewpubs, taverns, pubs and homebrewing could at least partially be a more permanent trend.
There once was a saying in business: small, fat and happy ... and theres a lot to be said for being close to your customer.
People dont go to the tavern or brewpub just to drink ... they could do that in their front rooms in front of the tube. Just as it was back then, the experience is more than that.
Consider the period where so many European immigrants were arriving, and what their communities were like, and what their lifestyle was like. More personal, more personable, a greater appreciation of craft, greater tradition, a better product ... a better experience.
As a little kid I caught the tail end of that type of immigrant-community-life. Id sure like to see things go a bit more that way ... and I'd think the local brewpub is a good place to start.
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