In brewing science, the focus often lands on the flavors imbued by yeast and bacteria but not enough on the experiences of curiosity and serendipity that land talents in the field. Amanda Oberbroeckling’s journey to become one of the foremost quality professionals started before she realized she was on it.
“Drinking beer in college!” is her jovial response when asked about what ignited her interest in brewing. Amanda explored the local brewing scene, trying new flavors and exploring styles with her husband while obtaining her BS in biochemistry. When she found herself at a career crossroads a few years later, her friends and family pointed out that brewing involves chemistry, so why not delve into that more? This eventually led to her first brewing job in packaging and then into brewing.
Amanda’s education became invaluable when an unfortunate yeast contamination occurred at the brewery. This challenge was unexpected, and to prevent further issues, it became clear that a quality program needed to be put in place with a knowledgeable individual heading it. Amanda, with her background in biochemistry, was the perfect fit for this role. She was tasked with establishing and managing the quality program, ensuring that all aspects of the brewing process met the highest standards. What a serendipitous moment that someone was already on staff who could do it! “When I started the lab, I had a moment where everything just ‘clicked.’ I realized I was doing what I studied in school, but in a way that I loved.”
Although fermentation has become part of her daily life, Amanda remains committed to the practice of learning about other forms of fermentation and experiences. “Exploring food and alcohol is quite possibly my favorite hobby. It’s not just about the taste but the experience.” Her fascination with whiskey and food has continued to broaden her perspectives, enriching her personal life and professional approach to brewing.
Amanda applies this spirit of curiosity to the brewing industry. Fostering a culture of collaboration and continuous learning is crucial to creating opportunities for growth. “Building a welcoming organization that supports education for everyone in the fermentation industry can help us all grow and improve,” she suggests. Amanda's initiatives in this area have already started to make a difference. When starting her original quality program, she had to reach out to larger breweries for advice, but now education is accessible for anyone to improve and innovate, empowering people and organizations to grow with not just experience but knowledge. Her efforts have not only improved the quality of brewing but also inspired others to invest in education and collaboration.
Her beer choice right now is 4 Noses Brewing Co.'s Low Life High Spritz, a lager spin on the classic Aperol Spritz cocktail. This beverage, with its unique combination of traditional lager and innovative cocktail flavors, reflects Amanda’s journey of taking a traditional degree, applying fermentation and innovation, and embracing creativity and complexity guided by passion. It symbolizes her approach to brewing, which is rooted in tradition but open to experimentation and new ideas.
Comentários