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 3

In 2003 I went to work for 3M in Minneapolis, Minnesota, on a Management Information Systems internship. While there, I serendipitously looked up Beer & Wine in the phone book. Inside of a hardware store was a wine-making supply store and I bought some Traminer grape concentrate from Australia. (Evidently related to Gewürztraminer grapes.) I made a dandy white wine from it and designed my own labels.

I also met a co-worker Denny Lynard, who made fabulous homemade wine from canned peaches and other unusual sources, and he set me up with an Apple Wine recipe. I wanted to continue my experiments back at the University for my last semester, but I didn't have a lot of money. So I reduced my batch quantity to one-gallon. The next wine I made was a gallon of Montmorency Cherry Wine from Michigan juice, and a dandy Mead, which was more than fantastic seven years later. (I have a lot of patience.) Then I graduated and moved to the San Francisco area of California.

When I got to California in 1984, I considered making homemade wine, but decent wine could be had so cheaply. So my boyfriend and I decided to make beer instead, and he had some recipes from an old college buddy at U of Illinois. So that's what we did.

After a few years we broke up. He stopped brewing beer. I kept it up. Unfortunately he gave all the cool homebrewing equipment I'd given him for Christmas presents to his co-workers who had taken up the hobby. No worries, I just found other more creative ways to cool my wort than with a coil heat exchanger.

Photo Above: Teri at 25, seated & bottling, and various friends drafted to help.

Coming soon... How I Became A Brewer - Part 4

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