Brewing beer is one cool career.  Brewing beer in Nelson amps up the cool factor.  Mike Kelly, the Brewmaster at Nelson Brewing Company, has the job, and he loves it.  Much of his satisfaction is in the ”tangible proof of what I do,” seeing the results of all his efforts.  What he does is oversee the entire beer making process, from start to finish, ensuring the quality of each batch.  He is also the one that formulates new recipes.  NBC produces 7 main ales.   The newest, Harvest Moon, was launched in the spring of 2010, and there is a 20th anniversary ale coming out on September 1st, 2010.
 
Nelson Brewing Company has found its place as a ”niche within a niche,” offering microbrews that are organic.  ”Brewing an organic beer in Nelson seems like the natural thing to do,” is the explanation on their website.

NBC’s guarantee is that their beer and its ingredients are produced without the use of synthetic fertilizers, pesticides or genetic engineering.  They are also committed to environmental sustainability; their goal is to outsource all of their ingredients as locally as possible.  This means more work for the Kootenays. 

For Canada, the brewing industry is a major ”job generator,” according to the Brewers Association of Canada.   ”The employment impact due to the production, marketing and sale of Canadian beer generates more than 205,000 jobs, or 1.2% of all jobs.”  NBC provides 12 of those jobs. 

Mike’s time at NBC began 5 years ago; he already had 11 years of brewing beer experience behind him.  In addition to microbrewery experience, Mike has also worked in brew pubs, places that make and sell their own beer.  His primary motivation is ”making good beer.”  Mike began his career with a keen interest in beer making, after completing a degree in political science; then he went back to school to take chemistry, organic chemistry, microbiology and a brewing science course.   Then, he, like many others, got the firsthand experience, learning from others along the way.
 
For those who have an interest in becoming a brewmaster, Mike suggests that they begin with post-secondary education, learning ”how to learn.”   Besides education, an individual who wants to pursue this career also needs to have an interest in the physicality of the work.  About 80% of this craft is physical, getting your ”hands wet and feet dirty.”

The work also requires attention to detail, for this is where the quality of the beer shows.  Mike explains that NBC has a ”reputation for being a clean beer,” which means that each batch has predictable results; it tastes the same as the ones before.  Part of that is sanitation.  And part of it is the process, ingredients, and quality control.  Mike explains that the testing of the beer is organoleptic, which involves taste, colour, odour and feel. 

One of the most rewarding parts of Mike’s career is making new beers and getting feedback from customers.  The feedback, too, is shown in sales.  Harvest Moon, a hemp ale, is presently only sold in draft but it is selling 3 times faster than they predicted.  The challenging part of the work is heavy lifting and being wet, either hot or cold.  
What’s next for Mike’s work at NBC?  ”Learning more new recipes.”  Because there is always ”room for improvement.”   Whatever is coming next, it will be true to their tagline – ”legendary organic ales.”