Nmsu brewing and nail yeast infection distilling course scholarship recipients announced – pink boots societypink boots society

The pink boots society is excited to announce and introduce nail yeast infection the eleven ladies that have been selected by the PBS nail yeast infection scholarship selection committee (SSC) to receive a scholarship for the new mexico state university nail yeast infection brewing and distilling in the belgium and netherlands course may nail yeast infection 20 – june 3, 2020.

Hailing from the united states, canada, peru and spain, th ese eleven women come from a variety of backgrounds nail yeast infection and hold a wide range of positions at breweries and nail yeast infection distilleries. In addition to the knowledge gained from attending the course nail yeast infection jessica baker, carly clark, ximena gloria, jeraldin kuerbiss, hannah lester, madeleine mccarthy, juleidy pena, natasha peskar, brittany ribalkin, cristina saez and holley voegtle will benefit from making new nail yeast infection connections with fellow pink boots society members.

Jess baker, bartender/retail staff at trillium brewing company in canton, MA says, “I’ve worked in the brewing industry on and off for nail yeast infection most of my adult life, and made many friends though this work that have pushed nail yeast infection me to be more thoughtful and creative with my time.” interested in both distilling and brewing, she has impressed the ownership at trillium over the past nail yeast infection two years with her passion to learn about craft beer nail yeast infection and they are hopeful that what she gains from this nail yeast infection scholarship will further the advancement of women in the industry. “as a woman, I never felt confident that I could really be successful nail yeast infection in the world of distilling, so it was difficult to even see that as a nail yeast infection possible goal. However, with the community provided by the work of the pink nail yeast infection boots society, I’ve felt fiercely supported and encouraged to go for a nail yeast infection dream that I have pushed aside.”

Carly clark has earned a degree in fermentation science and nail yeast infection technology, a degree which she feels is “the perfect combination of my two passions.” currently working as a quality assurance supervisor at stone brewing nail yeast infection in escondido, CA, she is eager to apply her strong educational foundation to nail yeast infection the experiences from this course, “ask a lot of questions in order to learn the nail yeast infection differences in brewing processes around the world” and apply that to “ways to better our recipes or processes in order to nail yeast infection produce a higher quality product. One of the best ways to do this is to nail yeast infection look at a system that is different from your own nail yeast infection and learn from their mistakes and successes. This course would also give me a great introduction to nail yeast infection new beer styles and help expand my sensory skills for nail yeast infection taste panels.”

Ximena gloria is pursuing a chemical engineering degree and as nail yeast infection part of her studies, one class took a field trip to a brewery where nail yeast infection she says, “I was amazed by the many variables that lead to nail yeast infection the characteristics of the final product, not to mention the beauty of those shiny fermenters. I was hooked. So I just went for it and asked for an nail yeast infection opportunity to learn from them, and shortly after joined the team as the first woman nail yeast infection in a tech lab position.” that brewery is corporacion pueblo libre – hops microbrewery in lima, peru where she is a quality control lab technician. Since starting the job gloria’s responsibilities have increased, including teaching a salts modification and water management course. Ultimately she hopes to reduce the technological gap between industrial nail yeast infection and craft breweries in her area and is eager to nail yeast infection get a hands-on look at the brewing technologies and practices being utilized nail yeast infection in belgium and the netherlands during this course.

Jeraldin kuerbiss started her career in brewing as part of nail yeast infection a production bottling team, working her way up to the kegging line, filter technician and then earned a promotion to assistant brewer nail yeast infection for ballast point’s sour and barrel aging program. Just this summer she made the transition to distilling, taking a position with cutwater spirits , a new company that began as an offshoot of ballast nail yeast infection point. Being a new distiller she has much to learn and nail yeast infection one aspect of this course is of particular interest to nail yeast infection her. “one key objective of the course is to design a nail yeast infection distillation column still for whiskey. This will help me understand the intricacies of distilling along nail yeast infection with the equipment I will use daily. The knowledge I learned as a brewer will help me nail yeast infection continue my education growth as a distiller. The transition from beer to spirits may be difficult, but I feel as though I am ready for the nail yeast infection challenge.”

Hannah lester is the assistant brewer/taproom manager at rising silo brewery in blacksburg, VA. She started there two years ago as a part time nail yeast infection server, advancing to brewing their non-alcoholic products (kombucha, ginger ale, sodas and cold brew nitro coffee) as the brewery grew, and is now brewing beer. Although it is her first professional position in the industry, she has been homebrewing since 2013, a hobby she was introduced to by an uncle. Earlier this year she attended the UC davis brewing short nail yeast infection course: intensive brewing science for practical brewing where she found the nail yeast infection information presented to be both “staggering and exhilarating.” eager to continue her education through this course she says, “while the freedom to explore many different styles of brewing nail yeast infection has become a strength in the U.S., I believe it’s equally important to learn about where, why and how distinct styles of beer originated.”

Madeleine mccarthy, brewer/cellar woman at migration brewing company in portland, OR has a great appreciation for belgian beer styles, especially witbiers and strong ales, and the way they allow yeast characteristics to take center nail yeast infection stage. In addition to the brewing aspect of this course she nail yeast infection is curious to learn much more about distilling. “this course also offers the chance to learn about the nail yeast infection distillation process, which I know very little about, but have always been very curious about. It would be very interesting to see how the two nail yeast infection overlap, how they differ and how I can apply new and nail yeast infection different techniques to the brew process. The art of fermentation is fascinating so learning a new nail yeast infection facet of the process is so exciting to me. Being able to approach my boss with a traditional belgian nail yeast infection recipe and have the knowledge and experience to back up nail yeast infection the recipe would be so empowering.”

Juleidy pena had a substantial history of homebrewing before she nail yeast infection joined aeronaut brewing in somerville, MA a year and a half ago but the position nail yeast infection was her first in production brewing. Since joining the brewery she has impressed the director of nail yeast infection operations both with her technical skills and her passion for nail yeast infection the craft. Down the road she sees the potential of crossing her nail yeast infection interest in brewing and distilling but for now she says, “there’s so much knowledge to be acquired from this course nail yeast infection that can be put directly into my day to day nail yeast infection work like learning about the historical belgian and dutch beer nail yeast infection styles by gaining extra tools to taste, evaluate and detect flaws in the beer, along with quality control and evaluation techniques to make assertive nail yeast infection and informed calls about the beer production.”

Natasha peskar is the head brewer for last best brewing nail yeast infection & distilling in calgary, AB, canada where, as the name implies, they have both brewing and distillation programs. “I understand the basics of distillation thanks to my chemistry nail yeast infection background; however, I feel sorely inexperienced when it comes to practical use nail yeast infection of the equipment in producing quality spirits with nuance. Also, I have been playing with an interesting idea to distill nail yeast infection malt barley washes and then implement it back in the nail yeast infection beer brewing process to amplify certain flavours and aromas of nail yeast infection specialty malt. I think this portion of the course would be integral nail yeast infection in giving me a better understanding to explore if my nail yeast infection idea is executable and to produce higher quality spirits for nail yeast infection our company,” she says.

Brittany ribalkin, brewer at muskoka brewery in bracebridge, ontario, canada describes herself as a “quality-focused brewer with a passion for creating creating beers that nail yeast infection are consistent, yet innovative.” with muskoka looking to be relevant to the growing spirits nail yeast infection industry brittany feels, “this course would help me create better products and possibly nail yeast infection carve a role for myself in the brewery by binding nail yeast infection the worlds of brewing and distilling (two things I love). The goals I have for myself are not to only nail yeast infection be a brewer; I want to be versatile. I already have a background in microbiology and experience in nail yeast infection quality control, but education and experience in distillation would truly help me nail yeast infection set myself apart.”

Cristina saez is the co-founder and head brewer for saez & son in valencia, spain, a 3bbl, two-person company. As a new business owner she is particularly interested in nail yeast infection the brewery operations and QA/QC components of this course. In addition to gaining knowledge for herself she says, “I would also like to transmit what I’ve learned to colleagues in the craft beer industry. I would love to give small courses on different brewing nail yeast infection topics for the other pink boots members in spain, in spanish, since there is a lack of education in brewing in nail yeast infection our native language. I think there are many people that would like to nail yeast infection enhance their knowledge in brewing science, however they are hindered by the language barrier since most nail yeast infection educational material is in english.”

Holley voegtle’s path to the world of distilling and brewing came nail yeast infection via kombucha. She says, “I got fed up buying expensive kombucha. I knew that I could not only make it cheaper nail yeast infection but better. I was correct, but my results were not consistent. At the same time, the opportunity of being an apprentice at a small craft nail yeast infection distillery showed up.” her aptitude for the craft quickly became apparent, allowing her to take over full time distiller duties, to which she added a part-time brewery lab position. Currently the production manager/lead distiller at you & yours distilling co. In san diego, CA she would like to someday bring those worlds together. “my long term goal is to one day open up nail yeast infection my own brewery and distillery but there is much to nail yeast infection learn until I get to that point. Being exposed to opportunities such as this one being offered, is part of the path I feel I must travel.”

The fifteen-day brewing and distilling in the belgium and netherlands course nail yeast infection through new mexico state university is designed to give students nail yeast infection in-context introductions to the brewing and distilling traditions of some nail yeast infection of the world’s major production regions for beer, cider, and whiskey. Students will meet and experience the people, processes, and styles indigenous to the targeted locations by speaking to nail yeast infection the people who are directly involved in local businesses, making connections with owners and operators, and participating in local practice. This scholarship is designed for brewers and brewery employees as nail yeast infection well as other beer industry employees wishing to gain more nail yeast infection knowledge of belgian and dutch beer styles and techniques.