The brewer runs the product through a heat exchanger, cools it and puts it into a fermenter, where yeast is mixed in and changes sugars into alcohol. Different temperatures, types of yeast and fermenting periods are used depending on whether the brewer is producing an ale or lager. After this step, the product is stored in tanks before being bottled or kegged. Brewers are also responsible for cleaning kegs and the equipment used in production, handling orders and sometimes even delivering the product depending on the size of the outfit they work for. It's very physical work, says Schlosser.
Beers are back and arm crafted.
Schlosser jokes that he did extensive research on the subject of beer while earning a degree in economics and political science from the University of Rochester. Those working in larger regional breweries normally need a four-year degree in biology or microbiology. Copyright 2000 Rochester Democrat and Chronicle.