Funny you mention feeling like a scientist after drinking Guinness - a great study was done after a bar bet between two scientists at Cambridge (or was it Oxford? whichever) that bubbles go down in Guinness. I'm sure many people lost betting against this, because it turns out it's true. The scientists determined that the different size of bubbles in Guinness, due to the fact that they are nitrogen rather than the usual CO2, means they don't have enough buoyancy relative to resist the down-current around the edge of the glass caused by upwelling in the center caused by carbonation.

I use this to explain to my wife why sitting in a bar shooting the s**t and quaffing beer is good for my science training.

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Well I handle hot food better than anyone I know and you seem to have put me to shame there.

As for the solution to #4: Brew more!

I'm sure its been mentioned before in this thread but I am going to ask anyway..

Has anybody had "Steam Whistle" before?? I actually love when I go to Toronto and can have a pint or two of some Steam Whistle..

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Steam Whistle is actually a half-decent beer. Doesn't stack up to Czech Pilsners but as far as North American Pils go it's pretty good.

Your what, 20 something? Trust me keep it up and when you get to my age you'll be the same. It's kinda like a tolerance for alcohol, the more you drink the more it takes to get buzzed or drunk. Same theory holds true with spicy foods.

I like your solution. I just think we'd have to start out at the same capacity as Bud or Coors just to break even. But I would be down for that.

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22 - Sadly my alcohol tolerance peaked in university. Never going to be that high again.

Factory can't cost that much, can it? :P I'm sure we all consume enough beer over the course of a few years to justify it, no? haha

Yeah I think that applies to roughly 90% of the population. If not the tolerance level at least the level of consumption anyway....

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Yea... University was fun, but man, what a waste of ~30+K.

It's taken me half of my adult life to quit bitching about how much I hate the line of work I'm in. But with age comes introspection and I know for a fact the line of work I want to get into. It took time to screw up the courage to go for it. Just too easy to sit in your rut and bitch and moan about oh woe is me.

The only consideration holding me back about just jumping ship and moving on to another job is how to handle keeping up the house payment until I can sell this place. There's only one brew pub here in town, and a couple brew pubs and/or brewers within reasonable driving distance.

On the plus side I do want to eventually leave this town, so having to relocate isn't a problem long term, just the short term, unless the new job paid enough to allow dual house/rent payments. I'm willing to go just about anywhere in the world. Certainly anywhere in the US or Canada, most anywhere in Europe. Australia is another locale I would love.



The more thought I give this the more I like the idea. It would potentially give me an in with an employer, and who knows, they may also help with some of the costs, and it would give practical knowledge that would help with course work.



I have been leaning towards chemistry. I do have a brochure from the American Brewers Guild Brewing School. In it they say they want general college chemistry to include organic, inorganic, and analytical. If I went with a course in biological science, in addition to microbiology, there is also cell physiology or biochemistry.

Here again I think working in a brewery, even if in the beginning it isn't as a full time member of the brewing team, I can learn better how each area of study will fit with the job and which one(s), would be best to pursue. I would imagine any company worth working for would allow you to use your free time after completing your other work to observe and participate for learning and future advancement in this part of the job.


Here again I have a couple of options, either pre-calculus or advanced algebra. Given my struggles with math in school, advanced algebra would likely be the way to go.

And also most every brewers school I've looked at doesn't require a degree in these areas, just college course work, so that's a plus even though a degree would look better on a resume.

Thanks for your advice Robbie it's very much appreciated.

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You just have to find the right job to apply that knowledge too. Some degrees are just harder then others to find a job that demands that knowledge. And that's where some schools, guidance counselors, etc, do kids a disservice by not fully explaining just how hard it is to find work related to particular degrees.

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