Not in the dressing room cooler after a game at $2.50 a pop..

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Zorro says "vote for Dobber"
Angus is my best friend at dobberhockey..
Bruins believer since BIRTH..
Fav player: Cam Neely..

Coors light has a place in this world... that place being after sporting events when you need to drive home. I prefer a double IPA, but there is much to be said for a more water-like beverage and an alcohol % below 5.

It is like gatorade for grown-ups.

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Okay, so maybe nobody likes a cynic, but everybody f**king hates those perky optimists!

... and anyway, I make a damn good cynic.

Exactly, finally someone speaking my language.. HAHA..

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Zorro says "vote for Dobber"
Angus is my best friend at dobberhockey..
Bruins believer since BIRTH..
Fav player: Cam Neely..

Yea... Sociology major selling oilfield equipment here... blah.

I'm hoping to get very deep into the science of brewing. I'm wanting to change careers and I made up my mind to pursue Brewmaster training. Thinking through a variety of options at the moment.

Do I stay put on my current job and take classes to get my math and science pre-requisites?

Or do I try to latch on with a brewer doing whatever job they have while I take classes?

Speaking of classes, when it comes to the science pre-requisites, do I want to pursue chemistry or micro-biology?

Do I take the math classes live in person or online? If it's online which school?

As I contemplate those questions, I'm having some green chili burritos topped with a volcanic ghost and habanero pepper salsa and washing it down with a bottle of Firestone Walker Union Jack. It's close between this Union Jack and Deschutes Inversion in the race for my favorite IPA. Still have Inversion at the top, but man this Union Jack is really making a great case for the spot....

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Option #4: Start up a brewery and hire all of us beer junkies.

And speaking of spicy food... just prepped a marinade for the hot wings I'm making, can't wait - Habaneros, Serranos, 3 types of hot sauce, bit of beer and bbq sauce, paprika, cayenne pepper, chili powder, and lime... oh yea.

Damn those wings sound good. Love to have food with a bit of kick to it when I try new beers. The spiciness gets your taste buds going and you can pick out so many complexities that may have otherwise gone unnoticed. Although you can go too far and not taste anything but fire.

I've eaten so much extremely hot food over the years that it takes a lot to set my mouth on fire. For example, normal people have a pepper shaker full of ground black pepper, not me. My pepper shaker is full of cayenne, and I use it more liberally then the aforementioned normal people use regular black pepper.

As for the suggestion about option 4, that would be some serious fun, but I can't help thinking it would end badly for the bottom line. I don't think we'd make any money because we'd end up drinking every drop before it ever made it out the door.

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I do believe I spotted the Inversion in a local booze merchant's inventory, I think I'll give it a try.

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Okay, so maybe nobody likes a cynic, but everybody f**king hates those perky optimists!

... and anyway, I make a damn good cynic.

Kudos on having the introspection and self-discipline to figure out what will really make you happy, and having the cojones to go after it with all your heart regardless of (because of?) how much it may shake up your life. I (and I'd guess many others) need to be reminded of this every now and then.

Don't know anything about the brewing world specifically, but usually one learns a lot more about any subject by doing it and being around people who know it than by studying. Of course many personal considerations go into a decision like this, but there is a strong argument for preferring the latter option.

Here I have some experience and, as an adult learner, I would lean towards taking chemistry. A lot of micro is memorization, and the facts you will need to know for your future brewing work you will know from continual exposure or will be able to look up. Plus, the specific strains and biological pathways you will want to be familiar with are unlikely to be taught in the average micro course.

Chemistry, by comparison (at least if taught well) has many general concepts, rules and trends that you can learn to appreciate and use, and having a general "sense" of how the chemistry works can make understanding various specific and more complex processes easier.

I think math, more than many other subjects, is suited to online study. I've taught and tutored hundreds of people in math, and as long as there were a robust mechanism to ask questions and get individual attention given to those questions (being able to see others' questions is very valuable too), I believe it would be possible to do just as well helping students achieve mastery online. If it saves money or stress in your life, it seems like a good option.

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H2H 10 GMs Keeper: keep up to 4 at cost of draft pick (round in red) G, A,+/-,PIM,SOG,PPP; Wins,GAA,Sv% Start 2C 2R 2L 1 Util 4D 2G, weekly starts
C: Tomáš Plecanec (10), Jonathan Huberdeau (11)
LW: Patrik Eliáš (14), Pascal Dupuis (10) Иlлья Kovalchuk (1), Brandon Saad (10)
RW: Jarome Iginla (3), Phil Kessel (2) Jakub Voráček (9)
Util:
D:Ryan Suter (7), Mike Green (4), Brent Burns (10), Mark Streit, Justin Schultz (12)
G:Craig Anderson (6), Дeвaн Dubnyk (17) Cepгeй Bobrovsky (9), Niklas Bäckström (8)

If this is what you spotted, run, don't walk to get it. Ah man it's bottled bliss...

http://beeradvocate.com/beer/profile/63/29209

http://www.deschutesbrewery.com/brew/inversion-ipa

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You know it's going to be a good day when you open up your mailbox and find out the previous tenant was a playboy subscriber

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