Also on the theme of Canadian Beers, would like to try this as well:

http://beeradvocate.com/beer/profile/18858/62911

And a great Canadian beer if you've never had a chance to try it:

http://beeradvocate.com/beer/profile/455/1654

Fat Tug IPa is my 2nd favourite Canadian IPA to Red Racer. In fact, I think I'll crack one right now. Cheers boys!

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12 -Team Yahoo, Points Pool, Keeper (Since 1995): G(1), A(1), PPG(1), SHG(1) GWG(1), W(2), SHO(3). Protect 13 each season.

C (4): Crosby, Roy, Stepan, O'Reilly
LW (4): Benn, Pacioretty, Umberger, Burrows
RW (4): Perry, Iginla, Atkinson, S. Gagner
F (1): Little
D (4): Boyle, Schultz, Keith, OEL
G (1): Schneider

Bench: (RW) Kassian (LW) Hagelin (D) Karlsson, Wiercioch (G) Hiller

Red Racer eh? Will have to search out both.

Being that they're both from BC, you shouldn't have to look to hard. I've heard of a lot of Albertans who have access to them both. Good Luck! Red Racer comes in cans..look for the girl on the bike (green can).

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12 -Team Yahoo, Points Pool, Keeper (Since 1995): G(1), A(1), PPG(1), SHG(1) GWG(1), W(2), SHO(3). Protect 13 each season.

C (4): Crosby, Roy, Stepan, O'Reilly
LW (4): Benn, Pacioretty, Umberger, Burrows
RW (4): Perry, Iginla, Atkinson, S. Gagner
F (1): Little
D (4): Boyle, Schultz, Keith, OEL
G (1): Schneider

Bench: (RW) Kassian (LW) Hagelin (D) Karlsson, Wiercioch (G) Hiller

Goes with out saying is right, gotta take care of your friends. To paraphrase the old slogan...Friends don't let friends drink pi$$water.

It's been some interesting reading about brewmaster jobs. If that's what your aiming for degrees in chemistry and/or microbiology are major points for. Makes sense though considering what goes into the job at the commercial level.

Chemistry would come in handy in producing consistent product batch after batch while dealing with all the variables that can effect a beer during the brewing process. Microbiology would have some application given that your working with a microorganism, yeast, and how it effects the brewing process and taste of the beer. Same things would apply even in a winery.

Just have to look and see what I can arrange as far as online classes go. Chemistry might be a tough one to do online since lab time seems likely, but we'll see. The biggest sticking point is making classes with my schedule, and also a company that has gotten more and more hostile towards employees free time activities. As far as they're concerned your their property 24/7,365. They're heading towards running every second of your life on the clock and off of it as well.

And even if the brewmaster route doesn't pan out there are other ways to make a living in the business I'm sure. Just gotta find what I can qualify for and go for it.

I do believe I saw that one on my last beer run. I'll have to check next time...

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Avoid:

http://beeradvocate.com/beer/profile/701/70405

If you like Malty, 'English style' IPA's, then this would be OK. If you're looking for a West Coast 'Hop Bomb'...not for you.

__________________
12 -Team Yahoo, Points Pool, Keeper (Since 1995): G(1), A(1), PPG(1), SHG(1) GWG(1), W(2), SHO(3). Protect 13 each season.

C (4): Crosby, Roy, Stepan, O'Reilly
LW (4): Benn, Pacioretty, Umberger, Burrows
RW (4): Perry, Iginla, Atkinson, S. Gagner
F (1): Little
D (4): Boyle, Schultz, Keith, OEL
G (1): Schneider

Bench: (RW) Kassian (LW) Hagelin (D) Karlsson, Wiercioch (G) Hiller

It was a friend of mines job to brew beer a few years ago. He is a chemist. Unfortunately, he would have to bring his job home with him many nights when working on a new beer. He had to test the drinkability of them. To properly do so, you need to drink 6 or more. That same guy also made his own fireworks at his wedding. Those fireworks were as good as you would see professionally done. He did it in his spare time.

Those jobs do exist, but they are in high demand for the obviousl reasons.

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A real dual threat. Two of my favorite things....beer and blowing shit up. Okay I know fireworks aren't technically blowing shit up, but you get the drift.

So far the few articles I've read have been vague as to what branch of chemistry would be useful. I'm assuming biochemistry, chemical engineering, or maybe even agrochemistry would be the likely branches. Those are just guesses and I'll keep checking. Next time I head over to the local brewpub I'll see if I can snag a few minutes of their time to ask questions.

And like I mentioned earlier, maybe the brewmaster job isn't realistic for my situation. But there's job like sales reps, PR reps, and sommelier as Bomm mentioned. I just have to apply due diligence and I'm sure I'll find something in the business that will suit me. It's something I really want to do so I just have to go forth and make it happen.

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Never been a fan of Asian beer despite being Asian. Still gotta give props to a couple Japanese beers, though.

Asahi Black (black lager) is drinkable. Asahi Stout (which is harder to come by in Canada) is pretty damn good.

I have a prejudice against non-traditional-Asian liquor produced by Asia, but sometimes I'm pleasantly surprised - ex. Japanese scotch.

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1-Year 12-team H2H: G, A, +/-, PIM, PPP, GWG, HIT, SOG, FW - W, GA, GAA, SA, SV%, SO

C: Crosby, Koivu, Kopitar
LW: Elias, Benn, Ott, Pacioretty, Landeskog, Lucic
RW: Kessel, Clarkson
D: Byfuglien, Burns, Phaneuf
G: Niemi, Hiller, Bobrovsky

no such thing!
you can't call it 'scotch' unless its distilled in Scotland, you can call it whisky, you can call it single malt, but you cant call it 'scotch'

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P=1 DPts=1.2 +/-=.32 PIM=.08 PPP=.4 SHP=.6 S=.015 Blk=.2 Hit=.08
W=2 OTL=.8 GA=-.64 SV=.08 SO=3

Pro (23 keep 17)
C- Filppula,Turris,Stastny,Backstrom
D-Boyle,MDZ,Karlsson,Robidas,Goligoski,Schenn,Seiden berg
G-Anderson,Hiller,Rinne
LW-Malone,Parise,Rolston,Eriksson,Ruutu
RW-Alfredsson,Callahan,Setoguchi,Brown,Ryder,Vrbata

Farm (9 keep all, max 200 GP, 100 Goalies)
Colborne,Leblanc,Loktionov,Perreault,Tangradi,Blum ,Poulin,Markstrom