Bertie Brown (BIPOC) 2020
I am a member of the Sault Ste. Marie Tribe of Chippewa Indians, or traditionally known as Anishinaabeg. Chippewa are often also known as Ojibway. The Anishinaabeg (which can mean “Original People” or “Spontaneous Beings”) have lived in the Great Lakes area for millenia. Sault Tribe’s ancestors were Anishinaabeg fishing tribes whose settlements dotted the upper Great Lakes around Lake Superior, Lake Michigan and Lake Huron, throughout the St. Marys River system and the Straits of Mackinac. Anishinaabeg gathered for the summers in places like Bahweting (Sault Ste. Marie) and broke up into family units for the winter.
Today the Sault Tribe is 44,000 strong. While the tribe headquarters in Sault Ste. Marie, Mich., its economic impact extends for hundreds of miles. The tribe has landholdings, businesses, housing and other service centers throughout Michigan’s Upper Peninsula. Our tribe revenue monies supports education, healthcare, housing, elders, and many other community organizations, not individuals directly.
I hope to gain more visibility for the Native American community in this industry. So far it seems we are underrepresented in this work force and I would like to work to make that change not only for myself, but others and our future generations, too. This scholarship can definitely help me to continue my education and better equip me to do just that. The farther and higher I am able to broaden my experience, the more I can help others do so as well.
I will use the funds to purchase Road to Cicerone course books, styles focused. This will be a huge help because the jump from Certified Beer Server to Certified Cicerone is a very big leap in knowledge, practice, and study materials and time. My biggest areas of improvement needed are definitely styles and off-flavor identification. Being able to get these focused and structured (and endorsed) materials will have an immense impact in strengthening those parts of my skill set. I am greatly thankful for this opportunity!!
Siebel Specialized Lectures 2020
My name is Renee' Kolleth-Thomas and I am a nerdy biologist. I have always loved biology and all of the sciences. I started naturally fermenting foods in college like sauerkraut and pickles, but didn't discover home brewing until later. I started home brewing in 2013 with my boyfriend (now husband) and instantly fell in love with science behind it. At the time, I wasn't happy with the career path that I was on and one day over the brew pot I mentioned to my boyfriend that I could see myself brewing professionally and being genuinely happy. He told me that I should, I was good at it and I that I should go for it. Not long after I was told about Fermenta from 8 Degrees Plato owner Tim. I looked up their website and saw that there a lecture being held the following weekend about brewer's yeast. Well, that's my jam! My boyfriend and I attended the lecture, and after the lecture I approached lecturer Stacey Roth to see how I could gear my resume and cover letter to get in the industry. She handed me her card and said, "we're looking for people". I was working at Griffin Claw Brewing Company 4 weeks later. I worked for GCBC for about a year and half then started at B Nektar Meadery where I have been ever since. I am now the Head Mead/ Cider/Wine maker for B Nektar as well as the Laboratory Manager.
Homebrew Con 2020
Scholarship possible thanks to anonymous donor
"I am a long-time beer lover, but I am still relatively new to the homebrewing and alcoholic beverage community. After experimenting with the art of brewing beer at home (along with my sister, Jaki) for over a year, I moved from New York City to Michigan for personal reasons. I took this move as a sign that I should take advantage of the growing Michigan beer scene, and decided to pursue my new favorite hobby further. Having recently completed the Brewing and Distilling Technology program at Schoolcraft College, I now look forward to expanding my knowledge of all things beer and (hopefully!) trading in my day job as a CPA for something in the Industry. The ultimate goal is to open a brewery of my own - I really enjoy meeting other craft beer fans of all backgrounds, and I hope to create more opportunities for women and people of color in this space.
In the meantime, I still homebrew with my sister (though these days it's virtual!) and I am so excited to attend Homebrew Con 2020. Thank you Fermenta! I can't wait to share what I learn with all of you. Maybe over a beer sometime soon?"
BeerSavvy Bootcamp On-Line 2020
Scholarship donated by the Cicerone® Certification Program
I am Kata Kiss and I work as a brewery consultant in Hungary, where I offer high-concept consulting services, top quality laboratory testings, custom-made brewery trainings and various interactive workshops. I have an MSc in Biochemical Engineering and was always passionate to combine my enthusiasm for the beauty of science with the fascinating world of brewing technology. Many breweries that I work with consider product development as a core capability of their businesses. The development of a new product has its necessary stages that take it from idea to launch. While I have mostly been working on the technical aspect of this process, as my main improvement goal I always try to take a systematic approach to the process and to align it with the brand integrity and strategic aims of the breweries I work with. I believe that keeping brewery workers engaged with continuing education can be the key to tackle these challenges together.
The Cicerone Certification definitely sets the bar high. It gives me the chance to pursue a passion project for teaching that will allow me to share my beer expertise with others. I believe in continuous improvement, therefore the Beer Savvy Program fits my goals perfectly.
I am beyond grateful to Fermenta for offering me the opportunity to take the first step towards my certificate! Thank you loads and cheers!
Siebel Specialized Lectures 2020
Scholarship possible thanks to individual donations
A Lansing native, I grew up playing sports and watching movies. I would try to emulate Chet Lemon, sliding head first into first base. My sister and I can recite Dirty Dancing together, the entire movie, and probably A League of Their Own, too. My other two favorites are Nacho Libre and Mean Girls, my go-to homemade Halloween costume is Nacho Libre. You could say I’m somewhat of a 90’s Cliff Clavin. Loving Hooked on Classics music series collection, especially Original and 2, I think it is underappreciated. I love to have bbq’s with a slip ‘n’ slide, and cooking Christmas Eve breakfast for my closest friends and kids. I have lots of favorites for food, easy answer-Gravy.
I’ve done the Mackinac Bridge Walk, and The International Bridge Walk, more different experiences than you might expect, but each very fun. I love Michigan, travelling in Michigan, celebrating our awesome Great Lake State, and of course Cedar Point! Lately, when I meet someone famous as we’re in Michigan, I even ask them to do the Michigan map with our hands in a picture with me!
Professionally, I have been a restaurant manager in casual dining / late night restaurant, a part-time bartender at a brewpub, restaurant manager at a brewery and casino, also a bartender at a small town bar, and server/bartender for a start-up craft beer/cocktail/food restaurant. I’ve helped coordinate 4 restaurant grand openings, and led on local store marketing. As a manager I trained staff on our drinks (and food), how they’re made or type, how best to describe to guests, and how to sell it. Additionally, I did, sometimes extensive, tracking of sales for some items or specific items for either our own internal, or and externally awarded incentive. As a server/bartender I in turn did those things, and sometimes even creating my own beer cocktails or shots as we all do in that position, right.
This scholarship, will be a huge help because the jump from Certified Beer Server to Certified Cicerone is a very big leap in knowledge, practice, study materials, and time. I am energized with promising ideas flowing in my mind, excitement to potentially be involved in booming sales & experience/events volume again!
Favorite Craft Beers ~ The Mitten Brewery Peanuts and Crackerjack Porter, Saugatuck Blueberry Lemonade Shandy, Founders Green Zebra Gose, so many more! And I like DIPAs more than NEIPAs or IPAs… oh and oh so enjoy Blake’s coffee infused cider :)
Rochester Mills Brewing Company $500 Scholarship 2020
My passion for the alcoholic beverage industry began over 18 yrs ago and has taken many different directions. Currently I am a bartender at Atwater Brewery and truely enjoy what I do. Halfway through the Brewing & Distilling program at Schoolcraft College I fell head-over-heels in love with mead and now have a dream to make big things happen in that market! My focus is as much on the personal connections that brewhouses provide as it is on creating a unique, high quality product. Thank you Fermenta and Rochester Mills Beer Co. for providing me the assistance to continue towards my goal of being an inspirational brewer!!!
Great Lakes Hop & Barley Conference 2020
I am currently a Sustainable Brewing student at Kalamazoo Valley Community College. I’ve always been interested in food science, and being a Kalamazoo native, learning beer science has been a great introduction to a wonderful community. While I don’t know exactly yet where I want to go in the industry, quality analysis has been very interesting lately. I am very grateful to Fermenta for this opportunity, and extremely excited to be attending the conference for the hop track.
Bertie Brown Scholarship 2020
Barb has been having a love affair with beer since she moved to MI almost 20 years ago. Her main focus whether on tv, radio or in person is introducing people of color and women to the glorious world of beer. She is a Homebrewer, MidWest Event Ambassador for Brooklyn Brewery (NY), newsletter editor for Fermenta, a Detroit Draft Diva and 'The Beer Lady' on "Live In The D".
Her next step is to quit procrastinating and finally take the Certified Beer Server exam, introduce Oprah to stouts and continue learning about one of the most exciting topics she's ever found. Beer. Come join the @sirenofstout on Instagram and let's figure out our next beer to drink!
Michigan Brewers Guild Winter Conference 2020
As a West Michigan native and craft beer aficionado, I've been in Hospitality for a decade before joining Cedar Springs Brewing Company four years ago. I work front of the house and also coordinate our events and festivals for the CSBrew team. I have started studying for my Cicerone® and will begin a part time sales position in 2020, so the timing is perfect for attending Winter Conference. Thank you, Fermenta!
Michigan Brewers Guild Winter Conference 2020
Shortly after moving back from Alaska I took a leap into this industry by attending Schoolcraft College to pursue their Brewing and Distillery Program. This program is allowing me to learn the brewing process along with the different beer styles. Not only have I been able to pursue some opportunities leading into a career in this industry, I have also gained skills needed to become successful. I hope to use the skills and the knowledge that I learn to brew good gluten free beer and expand the variety of beer for those interested in the gluten free world. I want to thank Fermenta for this great opportunity that allows me to take another step closer to achieving my goals and career. I will make the best of this opportunity that is given to me by gaining even more knowledge in the industry, along with an experience that I will never forget.
Short's Brewing Company $500 Scholarship 2019
A year and a half ago when I started working for 734 Brewing Company in Ypsilanti, I've been dying to learn as much as possible about craft beer and the industry. Fermenta and the Brewing and Distillation program at Schoolcraft have given me the opportunity to start building a successful career beyond my wildest dreams. My goal is to learn as much as possible in order to bring opportunity to women and people of color in the industry, and become a worth-while advocate for anyone who has been intimidated by craft beer. Thank you to Fermenta for believing in me.
Beer Savvy Boot Camp 2019
I’m a craft beer enthusiast hoping to learn more about beer and the industry. Currently, I’m working in healthcare, but would like to explore a career brewing. I’m planning a road trip to The Great American Beer Festival in Denver in October. I want to give a big thanks to Fermenta for giving me this opportunity!$200 Text Book Scholarship 2019
I am currently a full time student at School Craft College for the brewing and distilling program. My goal is to find a job in the industry after the program, I am open to any opportunities that come my way but I would love to get an assistant brewer position. I have always loved craft beer and the Michigan beer scene, I fell more in love with beer and brewing after moving to Ypsilanti for my undergraduate degree. Discovering new breweries and beer’s became my hobby during undergrad and now I want to make it a career.
Michigan Brewers Guild Winter Beer Conference 2019
Chelsea Van Assche
I am currently the Beverage Manager at M-Brew in Ferndale. I am a student of Brewing and Distillation at Schoolcraft in Livonia. My goals are to become a Ceritifed Cicerone and to continue making new friends in the beer industry.
Michigan Brewers Guild Winter Beer Conference 2019
I am currently work at Cultivate Coffee & Tap house as their in house draft tech and beer menu manager. I am also currently enrolled in the Brewing and Distillation program at Schoolcraft College. I want to share my love of beer with everyone, and hope to become a brewer.
Distillery University 2019
I am the production manager and distiller at the Ann Arbor Distilling Company. I create artisan spirits including gin, vodka, brandy, whiskey and absinthe in a field where today only 6% of distillers are women. Fermentation has been an equally important and fascinating component of distillation that I utilize in our daily schedule for production. The art of fermentation is an integral part of our process in creating craft spirits and as a distiller I am dedicated to learning and perfecting its’ science, history and technique.
Distillery University 2019
I am a student of all things Fermentation Science and hope to continue that throughout my career. I am the Quality Assurance Manager for Old Nation Brewing Company and truly love my job. I intend to test for the Certified Cicerone level in the near future, too. The Distillery University Scholarship is truly a big thing for me. I started learning a little bit about distilling while interning with Midland Brewing Company. I know this scholarship will help me take my knowledge of distilling to the next level. Thank you so much, Fermenta!
BeerSavvy Off Flavor Course 2019
Through working for a local craft brewery i have found my passion for the liquid art. The passion only grew when i had applied at Kalamazoo Valley Community College for the sustainable brewing program which i graduated from in May, 2019. Since completing the program i have joined the teams of West Michigan Beer Tours, Distant Whistle Brew-house, and Texas Corners Brewing Co. Supporting Michigan craft beer scene is my passion and i hope to grow even more professionally by getting my Cicerone. When i am not working i am section hiking the Appalachian Trail or posting on my Instagram pictures of craft beer in nature.
Great Lakes Hop & Barley Conference 2019
I am a distiller owner-operator of The Kalamazoo Stillhouse in Kalamazoo, MI along with my husband. The science of distilling has been ingrained in my life since 2012 when I visited my father in law where he was distilling in the Pacific Northwest. So I left neuroscience and have been digging in to distilling ever since, building our business right here in our hometown where beer sure has a name and distilling may be next. This scholarship opportunity will further my understanding of the role of malted barley in the fermenting and distilling process and allow opportunities for growth and development within my company through the malt track of this year's Hops and Barley Conference. Great big thanks to the scholarship committee for this good fortune!
Great Lakes Hop & Barley Conference 2019
My name is Alexis Jorgensen and I am the head brewer of Wolverine State Brewing in Ann Arbor Mi! Before brewing for Wolverine State Brewing Company, I brewed at Witch’s Hat Brewing Company in South Lyon, Stone Brewing in San Diego, CA, and Begyle Brewing in Chicago. I am excited to be part of the growing beer industry in Michigan!
College Text Book Scholarship 2018
I have always been a self proclaimed beer snob, getting my start at 21 working service at bar with a huge beer selection. From there I have bounced around to a few breweries where my love and appreciation of craft beers turned into genuine interest about not only brewing but the industry as a whole. I finally landed at Witch's Hat where I am fortunate enough to get to work service, bottling and as a sales rep with the hopes of gaining a better understanding of all aspects of the industry. Although I have assisted with both home and commercial brewing, I'm not 100% sure being a brewer is for me. I started the brewing and distillation program at Schoolcraft with the goal that it will guide me in the right direction career wise and to learn more about what I love.
Schoolcraft College Brewing & Distillation Class 2018
My name is Hannah Williamson and I'm currently a bar tender at 734 Brewing Company in Ypsilanti (come say hi!). I discovered craft beer through my partner who generously shared his excitement of good beer and home brewing with me. After getting my job at the brewery, I was encouraged to start my path towards becoming a Cicerone and am currently studying for the exam. 734 is a great place that encourages my education and part of their mission is to train all the bartenders to run their own brewery someday. Between the Cicerone program, my job, my family, and now Fermenta and Schoolcraft college, I am endlessly excited and grateful for all the opportunities and support to find my place in the industry. My goals are to become a head brewer, a certified Cicerone, and a beer judge. I hope to create opportunity for others in the industry and the community in which I live as I continue to learn.
In my spare time I run a knitting group and enjoy knitting, spinning, and dyeing yarn and fiber. I love sci-fi, cats, spicy food, and anything with strawberries.
Beer Savvy 2018
This year has been a pretty life changing one for me thus far. I am not only jumping back into the workforce after being a stay at home mom for several years, but I also started my own distribution company, Oath Distributing. After seeing the need for smaller distribution outfits to accommodate the smaller breweries who were getting lost in the huge books of the large distributors (or not getting picked up at all), I began the taking steps last summer to become a fully licensed distributor of beer, mead, wine and cider in the state of Michigan. Six months
after beginning the process I had license in hand and we are off to a wonderful start with some fantastic brands.
My spouse has been in the craft beer business for over 15 years, having worked for distributors as well as suppliers, and I’ve been there all along helping with events, festivals and dinners and getting to meet many amazing people in the industry as well as some spectacular homebrewers. Beyond that, I had several years under my belt working as bar staff and wait staff for a few different breweries and bars, which at the time I loved. While my company is new this year, I am not new to the craft beer industry and am so excited to have an opportunity to keep expanding my knowledge.
Besides Oath, my life is forever busy with my 3 children and 2 geriatric dogs. Because of the circus I live in, my down time is best spent doing calming activities and my favorites are sewing, yoga, reading, gardening and of course, enjoying a beer with friends &/or family (which admittedly isn’t that calm).
I have been in the beer industry for two and a half years as a server/bartender for Texas Corners brewing co. My passion took off when I enrolled in the Sustainable Brewing Program at Kalamazoo Valley Community College. If I am not taking photos of craft beer in nature, then I am at home brewing beer or reading about beer. My goal is to become an educational influence for women in the great industry of beer.
Siebel - Executive Overview of the Brewing Process 2018
Dreams do come true if you work hard enough. My name is Tiffany Davidson and I have been a member of Fermenta since 2015. I started as a homebrewer, had the fortune of earning my Certificate in Fermentation Science from Central Michigan University in August 2018, and I’m now starting a new career with Old Nation Brewing Company on October 15, 2018. I owe a lot to Fermenta for helping me make connections, learn valuable skills, and supporting me all along the way. I cannot wait to start this course with Siebel.
American Society of Brewing Chemists One Year Membership 2018
My Name is Pam Stigall. I am currently the beverage manager at Rochester Tap Room in Rochester Hills. I am a career front of house employee with about 30 years in the business! I have been seriously into craft beer for about 10 years now, starting with my time as a bartender at Fort Street Brewery in Lincoln Park. Prior to my current position, I spent nearly 4 years behind the bar at Ale Mary's in Royal Oak where I had the opportunity to spend every day with some of the most knowledgeable beer people around. I am thrilled to now have the opportunity to have my own program at the Tap Room. I am excited to continue my education with the scholarship granted to me for the Foam course. Education is so important to make us just a little better each day! Michigan Brewers Guild Winter Conference 2018
A nature enthusiast, artist, mother, wife, writer, home brewer, and adventurous soul. It would make my day to have good people, good beer, a campfire and music set the scene. Loving this life- what’s your super power?
BeerSavvy Bootcamp 2017
Dannielle VierzenI have been conventional farming for 7 years and not loving everything about the farming industry. So after 3 years of planning we are auctioning off most of the farm equipment and diving head first into the construction of our malt house. I am thrilled to be part of the craft brew movement and Fermenta. When I am not farming (never) I enjoy painting, gangster rap, drinking brews, and date nights…. did I already say farming?
One Year Membership to the Brewers Association 2017
I am a two year Associate Member of Fermenta and a homebrewer for the last 5 years. Since joining Fermenta, I have been fortunate enough to win 2 (now 3) educational scholarships. These opportunities have helped me to realize my dream, to make a career change into craft brewing. I am starting my dream program with Central Michigan University this Fall and look forward to learning what the program has to offer. However, learning is not static. To become a better brewer and to succeed in the industry, it’s important to take every opportunity to learn. BA offers a great deal of support to students like me. I have already taken advantage of their free Safety Program online (12 webinars with tests). I cannot wait to learn even more!
I’ve been drinking craft beer since I can’t remember when (I don’t think the beer had anything to do my memory loss though. Maybe I’m just in denial). Since Oberon was Solsun. Since no one was sure if that fledgling brewery in Marshall was going to make it (I’m glad they did, I love me some Fore Smoked Stout and some Crooked Tree. Not together though). Since Founders was a small brewery on the other side of the river. I’ve learned a lot about beer in that time. But I never knew WHY a beer tastes off – I just knew that sometimes good beers taste bad. As a former home brewer, I’ve inadvertently replicated some of these off flavors myself. Which is part of the reason I don’t homebrew anymore. That and the fact that I hate cleaning. Which may also be another reason for the off flavors. Whether or not I dust off the home-brew equipment in the near future, I’m very grateful for the knowledge Annette laid on me at the class. As an O.G. Detroit Draft Diva, I get the opportunity to “guest brew” a couple times a year a local breweries. I feel like I have a better grasp of what to avoid now.
Michigan Brewers Guild Winter Conference 2017
I had my first taste of a real local craft beer back in 2003. A Red’s Rye. My taste buds were shocked and my brain couldn’t handle that something so delicious could be made here at home, a state where automotive industry was the only thing we ever did. The more local beer I had the more I wanted; more styles, more flavors, more education about the industry as a whole. I had a job as a Lab Technician at a local hospital at the time and it allowed me to afford going to every brewery in the state that I could on every available weekend. A Rat Fest here, and a Wood Aged Barrel Fest there, 2, 5 and 10 year brewery anniversary parties, tap take overs, beer dinners and pairings, bottle releases and parking lot cookouts. And the people. Oh boy howdy, the people. Never have you met a group of folks from all different walks of life who are so damn passionate about this industry. So after nearly 8 years at the hospital, which was a very lucrative job but utterly soul crushing, I decided a life change was in order. First a job at a righteous liquor store, then onto Assistant Brewer at Ann Arbor’s Grizzly Peak, and since Dec 2014 I’ve been working in the cellar at Northern United Brewing Co. in Dexter. We proudly brew, package and warehouse North Peak Brewing beers and Jolly Pumpkin Artisan Ales. I’m excited to see what the future holds for the breweries in this state as well as the industry overall.
OR, if this is more of a Tindr style thing:
Avid cat lover, pie consumer, beer “snob” if you’re into labels.
Likes: graphic novels, horror movies, road trips to far away breweries, chickens.
Dislikes: walks on the beach (that’s how you get melanoma), country music, laugh tracks.
What’s Best In Life: To crush your enemies and see them driven before you, to produce high quality products with the goal of consistency from batch to batch, to enjoy hanging out with your work crew after the work is done.
Seeking: a life-long career in an industry I’m incredibly passionate about, with opportunities for continuing education and workplace advancement. Are you the one for me? Let’s get together for a pint and find out!
American Homebrewers Association One Year membership 2016
I feel that this opportunity would provide me with even more education that I can use when I hopefully become a part of the industry. Continuing education is important in the craft brewing industry. Through a membership in both Fermenta and in AHA, I hope to reach higher and achieve my goals successfully.
Founders Sensory Evaluation Class 2016
I manage Groovy Hopster Farm in Chelsea, MI and finished my M.S. in conservation in April 2016. I’m interested in organic and sustainable farm management, and our mission is to try to implement these concepts into our hop business. When I’m not farming hops or seeking out new craft beer to taste, I can be found spending time with my pet hedgehog, Pancake!
$200 Text Book Scholarship 2016
$200 Text Book Scholarship 2016
My real introduction to good beer came in 2005 during a month long study abroad in the Czech Republic where a pint of Pilsner Urquell cost less than a glass of water (so you can imagine how that semester went). I spent the remainder of my years at Western Michigan University alternately educating myself in creative writing & Japanese (my majors) and the procurement and consumption of every craft beer I could get my hands on.
Meanwhile, at home, my (newly enlightened) father had also switched from his trusty Molson XXX to a handful of Michigan craft beers, and together we set out on a journey to hit every Michigan craft brewery (I’m currently at 144!) before deciding about 3 years ago to foray into home brewing as well (maybe not your typical daddy/daughter bonding activity)! I joined Fermenta early this year and also enrolled in Schoolcraft’s brewing & distillation technology program last winter in hopes to connect with other craft beer aficionados, expand my knowledge of the industry as a whole beyond just brewing, and hopefully find a niche for myself within it.
When I’m not brewing, I’m currently working as a materials/supply chain manager at RCO Engineering. In my free time I like to throw barbells around, cook fancy food (go figure – recipe design is my favorite part of brewing!), and travel literally anywhere I can drum up an excuse to go.
BJCP Mead Exam 2016
My introduction to craft beer came in 2003 when a friend decided that my husband needed to learn to homebrew. Over the years I assisted in the process and helped with the decisions of what to brew. I joined the Ann Arbor Brewers Guild and the Detroit Draft Divas and got to brew my first beer (as opposed to being an assistant brewer) for Rat Fest.
I was introduced to mead at a Brewers Guild meeting and was hooked! I have been making mead for about three years now. I started working at Adventures in Homebrewing about 1 ½ years ago and am the resident “mead person” for the Ann Arbor store. I joined Fermenta about the same time that I started working at the store. I joined because I really like the opportunities to network that Fermenta affords me. I am also on the events committee and am enjoying being involved in that capacity.
Cicerone Off-Flavor Kit and Tutored Tasting Webinar 2016
Craft beverage is a huge part of my life; for fun and as a profession, at Schramm’s Mead in Ferndale and Hopcat Detroit. I love to cook and entertain guests at my home and design parings for beer and mead. In 2015 I became a BJCP Mead judge and have judged in the 2015 Michigan Mead Cup and the 1st round of the 2016 American Homebrew Competition. I joined Fermenta at the kickoff meeting in August 2014 and enjoy the educational opportunities and friendships I have made in the group. I am currently a graduate student at Wayne State University in Detroit studying linguistics; with a focus on sociolinguistics, dialectology, and power relationships in language communities.
Wine 101 Schoolcraft College 2016
I first started appreciating craft beer by meeting my boyfriend after work for a pint at a local brewery after a busy day doing what I do best – teaching high school students! Meeting and speaking with the head brewer sparked our interest in craft beer, so we started attending tastings at various venues. Over the course of a year, I observed my boyfriend homebrewing and decided I’d like to give it a try. That was six years ago, and I’ve been an avid homebrewer ever since!
I became a certified beer judge in 2013 and have judged at many homebrewing competitions. I’ve attended the last four National Homebrewer’s Conferences in Seattle, Philadelphia, Grand Rapids, and San Diego. In the summer of 2015, I was elected to the office of President of my homebrew club, C.R.A.F.T., based out of Clinton Township, MI. and have been happily presiding over the club since then. I joined Fermenta to further my knowledge about brewing through Fermenta’s events. In my free time I enjoy reading, comic books, writing, traveling, and sampling all of the delicious beer that the world has to offer.
Michigan Grape and Wine Conference 2016
Craft Beverage Education Association Workshop 2016
Beer Camp 2015
I am fairly new to home brewing, having only began a few years ago when I received a Mr. Beer kit from my lovely fiancee. I am hoping to continue educating myself and gaining experience in brewing, so that I can seek a Certificate of Fermentation Science here at CMU. I would love to work in the industry and help produce well-crafted beers and ciders for my friends, family, and the larger craft beer community. When I am not brewing, I work as an Administrative Secretary at Central Michigan University and volunteer as an assistant martial arts instructor.
BeerSavvy Online 2015
I discovered craft beer while studying English Literature at U of M in Ann Arbor, where my favorite study groups met over pints at Ashley’s. I now call Detroit home, and work at 8 Degrees Plato Beer Company, a craft beer retail store with 16 beers on tap. I am also a freelance writer in the beer world, with regular columns for MittenBrew and Detroit Beer Press. I joined Fermenta to build relationships with women in the industry, to learn from their expertise, and to take part in new experiences through the group’s events. In my free time, you can find me rock climbing, running, or otherwise enjoying great beer in Michigan’s great outdoors.
Zingerman’s Sensational Scotch Seminar 2015
All things fermented are happiness to me—not just because of that good beer buzz early in the morning. History, companionship, artistic flavor, craftsman (and woman) ship, as well as sights, colors, tastes and smells are all brought together in the craft fermenting industries. They provide an intellectual framework for my many travel adventures and interaction with the most creative people I’ve ever met. How many hobbies can say that? When it is inappropriate to sit an sip an adult beverage, you will find me dabbling in podcasting, writing, skydiving, and sewing. Maybe I too will someday cut away from my day profession in the healthcare field and dive head first into a column still or fermentation tank. Until then, Cheers!
Beer Camp 2015
Beer has always been a favorite of mine. My brother in law is a chef and introduced me to the wonders of craft brewing at the brewpub where is head chef. I was fascinated by the differences in their beer selections. So, I am now going to study to become a Cicerone and learn how to brew well!
I work at High Voltage Cycle currently, part time as a motorcycle mechanic, and I am also a freelance writer/editor. I AM looking to get into the industry as soon as something becomes available that fits. I have found it really is a passion!