How to be a craft-beer brewer
Evan Klein, owner, Barrier Brewing Co.
Mon Aug 1 2011
Photograph: Paul Wagtouicz
Former profession: Environmental scientist
Making the switch: For six years, Klein oversaw petroleum-leak cleanups for an environmental remediation company, but he eventually tired of returning home smelling like gasoline every day. Around the same time, Klein was developing an interest in home beer brewing. He immersed himself in suds studies—reading books and enrolling in the American Brewers Guild training program—but he knew he needed commercial experience to open his own outfit. After pestering breweries such as Bluepoint and Brooklyn for a full year about internship opportunities, he finally scored an apprenticeship at Sixpoint. He worked there for two years before moving on to open his own facility (with the blessing and counsel of Sixpoint founder Shane Welch). Klein's own one-barrel brewery debuted in 2010, quickly drawing acclaim for its small-batch suds.
Word to the wise: "Your home brew is your rsum. I did 50 or 60 batches of home brew prior to working as an intern at Sixpoint."
Get your feet wet: Brew a batch of beer and learn about malts, grains and troubleshooting with "Brewshop 101: Homebrewing Essentials" at beer-supply store Bitter & Esters. 700 Washington Ave, between Prospect Pl and St. Marks Ave, Prospect Heights, Brooklyn (917-596-7261; citybrewshop.com). Sat 6 2--4pm; $55.