Yesterday was one of those days, as my friend Andy put it, that when I’m on CNBC some day, I’ll be telling stories about how “I remember when.” Yesterday was my first day working part-time at Thomas Creek, our local brewery in Greenville. It’s my first paying gig in a brewery.
As the saying goes, any time you start out at something new, it’s at the bottom. For those of you who may romanticize working in a brewery, my first shift consisted of removing cobwebs from the rafters and changing fluorescent light bulbs. Not exactly glamorous work.
Call me crazy, but I loved it. I’m sure that if that’s all I did every day, it would get old very quick. However, I find it very rewarding that I am contributing, in however small a part, to craft beer. I hope that I can bring a valuable dynamic to the team, and if they find me the least bit competent I’ll soon prove my worth for larger responsibilities. Maybe like cleaning the bathroom :)
I am very excited about my new venture. As with most things in my life, I don’t know exactly where this will lead, but I feel it’s on the right path. I want to be a sponge and learn as much as I can. It’s an awesome opportunity, and I know of so many people that would love to trade places with me.
The people at Thomas Creek have been great so far, and being in a brewery just feels like home. I just hope they have patience the first time I screw something up badly…
Here’s to new beginnings. Cheers!
UNTAMED BEER - a beer blog featuring beer reviews, news and discussion 
Sweet dude! Sounds like a god gig. I wish I could get me one of those. You gonna be working anytime tomorrow? I am thinking of swinging by TC to get some new brewing ingredients.
I don’t know if it’s quite God level, but it’s pretty good :)
I won’t be in today or tomorrow, but should be back on the job Monday.
Your reply confused me until I re-read my comment and caught the typo.
Cool, I’ll have to let you know what I get. I am looking through some Belgian recipes right now in hopes of finding something good.
You’ll have to come up with something good to compete with Nicole’s hoppy Belgian Pale. The aromatics are wonderful, and we haven’t even dry hopped it yet!
Cheers and congrats and that.
Congrats man, this is really exciting. I have a buddy who just started as cellerman at Surly and he calls his position (jokingly) a ‘glorified janitor’. Good luck! Cheers, DA
“Can’t start a fire without a spark”. Awesome just awesome!