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mathuin

mathuin

NewBee
Registered Member
Dec 18, 2010
8
0
1
Vashon, WA
Hello all!

My name is Jack Twilley, and I am looking for an internship with a meadmaker.

I will graduate this June from Oregon State University with a bachelor's degree in food science and technology (fermentation science option). I am the first (and only) student member of the American Mead Makers Association, and as of last month I am now the chair of the research committee.

My mead brewing experiences dates back to 1990 when I brewed my first batch, but I didn't start taking brewing seriously as an art and a science until about 2007 when I decided I'd had enough with the high-tech industry's boom-bust cycle. I decided to 'retire' and move to Oregon to attend OSU due to its reputation in the brewing industry -- right up there with UC Davis, depending on who you ask, and I was ready to leave California after ten years in Silicon Valley. I will be returning to OSU for grad school this fall, and I would like to spend the summer gaining some practical industry experience.

I'm available from mid-July to late September, and while I'm willing to travel for the right opportunity -- even to California :) -- I can't afford to take an unpaid internship at this time. Contact me via private message and I will send you my resume. Thank you for taking the time, and I look forward to hearing from some of you soon!

Jack.
 
I would like to talk to you about this


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I don't have quite what your looking for but would like to talk about it. Starting a meadery/brewery in Ridgefield Washington. Just out side of Vancouver.


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We are opening a new Winery and Meadery in Wisconsin. We are looking for a Meadmaker. New building just completed. Equipment coming soon. Fred
 
First, I'd like to apologize publicly to both of you for not responding to your comments earlier. I think the email notification got misfiled as spam. :-(

I accepted an offer to intern at Gallo in Modesto, CA, working in their research winery. I have been working my tail off this harvest, and I am learning a great deal about winemaking. When the internship ends, my team will have made over five hundred batches (about ten gallons each) in support of dozens of research projects. The equipment I use on a daily basis ranges from the familiar bucket and airlock to fancy stainless steel tanks with hot and cold running glycol and computer-controlled agitators. The lab support is awesome, too: there are way more wine-related analytical tests than I ever realized, and they get results back to us fast. It's hard work, but it's fun!

The internship is six months long, so I'm delaying my entry into grad school until January. Unless, of course, the right job comes along. There's so much more to learn, and I am realizing that most of it isn't taught in school.

Jack.
 
mathuin said:
First, I'd like to apologize publicly to both of you for not responding to your comments earlier. I think the email notification got misfiled as spam. :-(

I accepted an offer to intern at Gallo in Modesto, CA, working in their research winery. I have been working my tail off this harvest, and I am learning a great deal about winemaking. When the internship ends, my team will have made over five hundred batches (about ten gallons each) in support of dozens of research projects. The equipment I use on a daily basis ranges from the familiar bucket and airlock to fancy stainless steel tanks with hot and cold running glycol and computer-controlled agitators. The lab support is awesome, too: there are way more wine-related analytical tests than I ever realized, and they get results back to us fast. It's hard work, but it's fun!

The internship is six months long, so I'm delaying my entry into grad school until January. Unless, of course, the right job comes along. There's so much more to learn, and I am realizing that most of it isn't taught in school.

Jack.
Click to expand...

A good school only teaches you how to think. The culture shock of moving into the workplace is rather large.
 
kudapucat said:
A good school only teaches you how to think. The culture shock of moving into the workplace is rather large.
Click to expand...

You are not kidding! Working beside interns half my age has reminded me how important it is to take care of my body. I have a little envy for their metabolisms as it's been way too long since I was able to live on junk food, et cetera. I can still keep up with them, though, which is reassuring.

Another thing: all of my coworkers are passionate about making the best wine they can make, with only safety being more important. The managerial culture is also very positive. My boss, my grand boss, and my great grand boss have been pretty awesome so far -- thoughtful and compassionate and preferring to do the right thing over the expedient thing. In fact, when my GGB found out about my interest and experience with mead, he encouraged me to prepare a presentation and tasting for him and some other high-level folks. It'll be in late November after harvest, so I have plenty of time to freak out about these guys trying my stuff as well as the best commercial examples I can find. :-) Any recommendations would be appreciated, for what it's worth. I plan on making another post closer to the event to get some more visibility on this specific topic.

Anyway. Great gig, having a blast, optimistic about the future. :-)

Jack.
 
That I know of in your generic area there is Rabbits foot in the Sunnyvale and Full Circle in Fresno.

Rabbits foot puts out a good basic mead. It's not my favorite, but I wouldn't be embarrassed serving it.

Full Circle on the other hand is interesting in that is both a brewery and a meadery, one of the few I know with both licenses. 8-10 years ago when I was in Fresno for a day and stopped by. I found that their beers seemed to be all over the place quality wise and the mead was atrocious. I bought a bottle and tried to like it, but finally ended up pouring it down the drain. However it has been another 10 years, they are still in business so they must me doing something right. If you get down that way and try some of their wares I'd love to know what you think of them now. The owner was a really nice guy and the place was interesting, but if they haven't improved their product I wouldn't serve it at my tasting.


Cheers
Jay
 
I just returned to Corvallis last Tuesday, and classes start one week from today for my first term in my master's degree program.

Jack.
 
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