About the Author:
How I Became A Brewer
My Worst Brewing Experience
Teri in the News
Rain Dragon Studio
Artists on Amherst
Articles by the Author:
Hiring the Best Brewers
Schedule for Opening Day
My Burn Injury
Specialty Malt-Presentation
Specialty Malt-Handout
My Brewing Career
Ingredient Supply Chain
Creating A Community
Forward Hop Contracting
Australian BrewCon
Beer Across America 2007
Grain Handling Systems
7 Secrets of Brewpubs
5 Brewpub Success Tips
The Jockeybox
Going Pro in the Beer Biz
1999 CBC Safety Panel
Brewing Diagrams
Server Beer School
Increasing Beer Tourism
Closed Pressurized Fermentation
Shortcut to Brewmaster
Dialogs & Essays:
Advice for Future Brewers
Extreme Brewing Dialog
Definition of "Brewmaster"
Opinions & Advice
Tools & Formulas:
Brewpub Lab Manual
Operations Manual
The Mash Hoe
The Brew Clock
Simple Brewlog Template
IBU Formula
Alc by Vol. Formula
Calorie Calculations
Recommended Reading
Fal's Beer Descriptors
More Articles & Recipes:
Bread Class Handout
Bread-Making Advice
Root Beer Production
Food Recipes
Beer Recipes
Women and Beer:
Pink Boots Society
Pink Boots Society Story
Road Brewer Trips:
2007 Road Trip Blog
2007 Trip Itinerary
2007 Trip Statistics
1999 Teardrop Adventure
Click here to download if you don't already have it: Several of the links are PDF files.

How I Became A Brewer - Part 2

Fast forward from a freckle-faced kid baking "Apricot Bubble Bread" and other yeasty delights, to the University of Wisconsin at Eau Claire in 1979. During my sophomore year we were required to take a Speech class, and one of the speeches we had to give was a "How To" speech.

My speech was on how to load a backpacking pack for proper weight distribution. My fellow classmate, Patti Ruff, gave a speech on "How to Make Wine." I was completely entranced and ran straight out to pick up some Welch's Grape Juice. Here is Patti's original recipe (from my original notes, which I still have):


18 oz. Welch's grape juice concentrate (1 large & l small)
4 cups Sugar
1 pkg Yeast

1 gallon jug
large balloon
rubber bands
5 ft. tubing (optional)

In large bowl combine ingredients plus warm water to reconstitute (65°-70°). Pour into gallon jug. Add warm water to make one gallon. Adjust water or sugar to determine sweetness and alcohol content. Cover with balloon and rubber bands for about 3 weeks - until balloon deflates. Transfer to pop bottles with tight lids (with tubing or pour off). Makes one gallon.

That winter I made a lot of very strong wine for our household of five college girls. (Legal drinking age was 18.) I experimented with every blend of grape juice concentrate the store offered: grape-apple, grape-raspberry, grape-peach. We offered them to our party guests and cut the alcohol with 7up. It was a heady time.

Photo Above: Teri at 20 years old, bottling home-made wine. With a white daisy in my hair.

Click here for How I Became A Brewer - Part 3

Road Trip Blog: www.roadbrewer.com
Women in Beer & Brewing: www.pinkbootssociety.org