Brewing ain't easy: Day in the life of Lonerider brewer
WRAL's Out and About wanted to know what it takes to be the head brewer at Lonerider so we spent some time with their brewmaster Galen Smith.
Posted — UpdatedTo find out, I spent some time with Lonerider's Galen Smith to find out what his typical day is like. Smith has been a brewer for 11 years (five of those professionally) and at Lonerider for the past three. He typically works six days a week, 9 a.m. to 5 p.m., mostly on the managerial side. He steps in to do the day-to-day brewing when one of his three other brewers on staff are out sick.
On the day I joined him, Smith was starting a round of Shotgun Betty, their very popular German-style hefeweizen, after getting there around 7 a.m.
Here's a breakdown of Smith's day:
While Smith waits for Betty to finish there, he mills some grain and checks in with another brewer who is tasked with checking PH levels and analyzing cleaning solutions to make sure everything is working as it should.
The brewers we have spoken with in the past said it and it is true - brewing is 20 percent brewing and 80 percent cleaning!
With a few hours until the first batch of Betty is ready to go into the fermentor, Smith takes time to answer emails and get some office work done. He said he gets questions constantly from Lonerider fans who want to get the recipe for Sweet Josie, an American Brown Ale that is one of their flagship brews, so they can try to make it at home.
"Even if I was able to give out the recipe, it most likely wouldn't turn out the same. There are a lot of steps in our process and each one is very crucial to the way the final product turns out. It's not as simple as using the same ingredients and mash and boil schedule," Smith says.
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