Sara Hagerty is a seasoned professional with a variety of experience working in marketing, sales, and manufacturing. Originally from the west coast, Sara ventured out to the Midwest in 2014 and began her professional career as a supplier of raw materials and process aids for brewing and distilling. With 15-years of experience in craft beer, Sara always brings her passion for brewing and a love for educating others about the science behind it.
Chris Shields is the Director of Education at Rhinegeist Brewery. Chris makes sure that everyone is up to snuff on their beer knowledge, directing their internal Cicerone® training program and schooling distributors and consumers about Rhinegeist suds. He’s also Rhinegeist’s sage of cider and a marine invertebrate biology scholar!
EPISODE 6: SIP, SIP, HOORAY!
TOBY TUCKER – DIRECTOR OF SALES, COUNTRY MALT GROUP
SARA HAGERTY – SALES & MARKETING, ORIGIN MALT
CHRIS SHIELDS – DIRECTOR OF EDUCATION, RHINEGEIST BREWERY
SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:
- Sara talks about what drew her into the brewery scene and starting a Brewing Science club at the University of California, San Diego
- She also talks about the story of how Origin Malt started and the unique barley they use for their malt
- Chris talks about how using Origin Malt gives Rhinegeist’s witbier, Whiffle the distinctive character and flavor
Maintaining a high standard of cleanliness is essential to brewing beer, and many brewers could produce a better product by taking sterilization more seriously.
Today we have Dana Johnson and George Allen from Birko on the show to share their expertise on best practices for sterilization in the brewing lifecycle. Dana is Technical Director of Craft Brewing and Distilling at Birko, and George is the Business Development Director for Brewing and Distilling at the same firm. Our conversation starts with George and Dana giving listeners a window into their different careers the how they got to occupy their current roles at Birko.
Dextrin malts are specially made to boost your beer’s body, taste and mouthfeel.
To dive into the secrets of brewing with these malts, we’re joined by Mike Heinrich, Sales Manager at Great Western Malting, local expert Bob Hansen of Briess Malt & Ingredients Co, along with Dirk Schneider and Tom Lembrick of BESTMALZ in Germany.
The highest quality beer can only be made when there is a connection between farmers and brewers.
Today we talk about the importance of this connection while also hearing insights into hops growing and beer brewing from today’s guests; Yakima Chief Ranches CEO Jason Perrault and supply chain ‘hoperations’ manager Joe Catron, and Bale Break Brewery co-owners Kevin Smith and Kevin Quinn.
Today we welcome Eddie Douglas onto the show to talk about the new Sassy varietal known as Malt 2.0. As the commercial director for Bairds Malt, Eddie comes with a wealth of knowledge and shares a variety of details on what makes Bairds’ barley so sensational. He tells us how care is taken from the very beginning of the barley’s life cycle, starting from the seed to its germination and beyond. The Sassy varietal itself came through demonstration plots in Scotland, which was a good testing ground where it proved itself to handle the tough climate.