The Greatness of Inefficiency

Craft brewing is good for America.

Simple enough statement and with a variety of arguments to support it. I, however, am really just interested in one aspect of these possible debates. What has become glaringly obvious to me is that the the big beer brands may employ a large number of citizens, but perhaps many less than the average consumer might expect or at least in the roles you would imagine them in.

On my way to visit my beautiful girlfriend who is attending culinary school in Napa Valley, I pass the Budweiser plant in Fairfield, CA. On one such trip I had some time to kill so i decided I would check out the facilities.

After an hour tour (30 minutes of which consisted of a mid-90s video preaching the greatness of Bud), I left the plant suprised at how few people I saw. This facility is humongous. Absolutely gigantic and running 24 / 7. Yet... I can honestly say I only saw about 20 people working, 10 of which were actually on the production side. Just large empty rooms the size of a football field and the occasional cart driving by.

I was told that one of their fermenters would hold enough beer for 1 person to have a pint every hour nonstop for 60 years... and they had dozens of those fermenters all full.

So how can a place turn out that much beer with so few people?

Automation.

Every process was run from a control panel or from a separate room on a computer screen. Long gone is the need to have a human being operate one section of production. Now it is just robots on auto-pilot.

In all fairness companies like AB/Inbev, SAB, etc employ many many people. However, I think its safe  to say most of those are on the distribution and marketing side of the business.

Craft brewers, on the other hand, may not have the budget to do big ad campaigns or hire a fleet of trucks to deliver product. They do, however, have a much more hands on brewing process. Stone Brewing in San Diego, for example, is growing rapidly and if you look on their careers page of their website you will see they are always hiring on the production side. As market share for craft beer increases breweries like Stone also gain leverage on distributors and help pay their salaries.

Also consider that big companies buy up rivals and consolidate production to their automated facilities resulting in many jobs being lost.

The fact is that the more small breweries that cant afford automated systems pop up, the more jobs are created. It is their inefficiency that helps create jobs.

Something to keep in mind when you buy your next beer. I personally like the idea that a few people somewhere down the line had something to do with the tasty brew I am drinking. 

Other interesting tidbits:
- When I got the tour guide to break from her scripted responses (she confirmed that she has a script), she confessed that Sierra Nevada is her favorite Brewery
- Canning line employees, although few, are union and receive $30 an hour with triple time during   holidays
- The Fairfield plant is one of the smaller facilities used by AB/Inbev (the one in St. Louis is much bigger)
- The tour guide and video we watched attempted to touch on historic elements of the brand without ever once actually mentioning the Busch families German heritage. I felt like it was an attempt to keep the All-American vibe going.

Anchor Brewing Tour

A short walk from the 16th & Mission BART station in San Francisco is Anchor Brewing Company. Home of their famous Anchor Steam but also Old Foghorn, Liberty Ale, Humming Ale, and many more.

As an integral part of the San Francisco experience and the history of American Craft Beer... I highly suggest you book a tour.

Getting your foot in the door...

As I write this I am currently unemployed. So why...you might ask... am I qualified to comment about getting into the industry? Allow me to explain...

I decided in Oct 2011 that I was going to pursue a career in beer. In 15 months I have interned at a brewery, brewed a few batches of my own beer, earned the title of Certified Cicerone ®, served the public at a well known beer-bar in the Sacramento area, poured at beer festivals, and discussed potential career moves with the likes of such beer royalty as Ray Daniels, Randy Mosher, Lauren Salazar, Mary Pelletieri, Lynn Kruger, Sean Paxton, and with various breweries and famous beer bars.

This is not simply me patting myself on the back. My intent is to illustrate that in a year I have had the opportunity to dive into the deep end of the beer world. Although I may not be gainfully employed at the time of this writing, I can say I have had many doors open through the work I have put in and even if I decided to change industries now I would be happy with my progress. This is only the beginning for me, however, and I intend to use my experiences and contacts to continue to grow and advance.

So what did I do and what would I have done different?

1) EDUCATION


Read. A lot. Pick up books by the likes of Jackson, Strong, Zainasheff, Palmer, Daniels, Mosher, and others. Take advantage of audio books and podcasts as well. Consider taking a class as well. I took the time (and a ton of money) to attend short-courses at U.C. Davis (Davis, CA) and Siebel Institute (Chicago, IL) in order to reinforce the ideas I had been reading about. It was a pleasure being able to discuss the industry with people from all over the world over a pint.

2) CERTIFICATION


Utilize the great folks at Cicerone.org and other online groups offering online and sit-down certifications. They look great on your resume and although you may know lots of people who know more about beer who don't have a piece of paper to prove it...when it comes to proving it you can and they can't.

3) VOLUNTEER

Every brewery needs someone to scrub their tanks and mop their floors. Do it. Don't get discouraged if they tell you they can't allow interns. For many it can be a liability and their insurance won't cover you if you sustain any injuries. Offer to sign a waiver and keep looking.

If I had the opportunity to live 2012 again I would do much of it the same but I would also homebrew a hell of a lot more. I would also get into hosting some smaller private tastings (a project I am working on now). I'm also looking at investing in a Brewer's Association membership whenever I have $155 I am willing to spend.

In the end you might find yourself in the same boat at me (seeking employment) but you will have a level of confidence and a solid resume you can use as leverage at your next interview.

In conclusion... if you know anybody looking to hire a professional beer snob have them hit me up.

From Germany to the U.S.: Beer Gardens Are In

Tired of drinking your beer in stuffy bars with low lighting and the jukebox blasting? Worry not... there is another option nearby or coming soon to your town. European style beer gardens are popping up all over.

Originating in Bavaria (Southern Germany), traditional Biergartens are a great location to socialize and meet fellow beer enthusiast while enjoying your beverage and bratwurst (or pretzel for us vegetarians) and some fresh air.

Stone Brewing has a huge garden at their taproom and restaurant in Escondido (attached to the brewery). I had the pleasure of meeting Stone CEO Greg Koch while waiting in their garden and he was happy to see so many people enjoying the environment.


In San Francisco the minds behind Suppunkuche, a German themed restaurant and taproom, have opened Biergarten on Octavia and Fell in the Hayes Valley area of the city. Carrying classic German beers from breweries such as Weihenstephan and Erdinger, it is one of the must-see spots for beer enthusiast in Northern California

Many bars and breweries have had outdoor seating, but when you walk into an authentic beer garden the vibe is very different. You find yourself sitting at long tables with strangers and enjoying the outside air. I personally love that feeling and I hope to find more beer gardens in the near future.