To further level up your brewing game, enroll now for Trocaire’s brewing certificate program beginning Feb. 1

As a holiday treat for craft beverage enthusiasts and brewing professionals, Ģ����ý is offering two free virtual brewing workshops this December and January.

“With more people staying at home, this winter is the perfect time to learn more about the art and science of craft beverage making,” said Erik Coleman, Brewing, Distilling, and Fermentation Science program director, Ģ����ý. “It also serves as a nice introduction for people who may be interested in enrolling in our brewing certificate program.”

Trocaire’s free brewing workshops include:

Cicerone Level 1 Seminar (certified beer server), Dec. 5 and Dec. 12, 10 a.m. – 1p.m. – Great beer service starts with fundamentals: beer, clean glassware, a proper pour and beer that hasn’t been ruined by incorrect handling. It also involves dialog between server and guest with talk of beer styles and flavors. This seminar assesses these skills to recognize those individuals who are prepared to serve today’s wide range of beers and includes a Cicerone Certified Beer server exam.

Introduction to Homebrewing Workshop, Jan. 9, 6 – 7:30 p.m. – Led by local brewing and distilling experts Andrew Harding, Thin Man Brewing Co. and Kevin Ford, Buffalo Distilling Company, this workshop is designed for the novice brewer to learn the basics of home brewing. In addition, beer enthusiasts looking to develop a deeper understanding of beer, its ingredients and the process by which it is made will also appreciate this workshop. Find out about extract brewing, malts, grains, yeasts and how to avoid or troubleshoot the most common problems.

Due to continuing interest, Ģ����ý’s Brewing, Distilling and Fermentation Science certificate program will now be offered starting Feb. 1. Offered via videoconference, the instructor-led program runs Mondays from 6 – 9 p.m. beginning Feb. 1 through Aug. 23, 2021. Owners and head brewers from regional breweries and distillers will provide guest lectures, virtual tours, and demonstrations. The 100 hours of live online classes, which include modules covering Sensory Evaluation, Introduction to Brewing, the Science of Brewing and certifications in TIPS, ServeSafe and Level 1 Cicerone, is capped by a 100-hour internship at the end of the program. This program is designed to prepare individuals for entry-level positions in the craft beverage industry or upskill the home brewer.

For more information on the upcoming free brewing programs, program requirements for the certificate program and to enroll, visit staging.trocaire.edu/brewing.

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For craft beverage enthusiasts and professionals who are looking to up their brewing game this fall and winter, Ģ����ý announced its Brewing, Distilling and Fermentation Science program is going online this November.

“With people having more time to devote to their hobbies, exploring something new to do at home, or looking for potential career opportunities, we wanted to take our innovative program online in a more accessible and affordable format,” said Erik Coleman, Brewing, Distilling, and Fermentation Science program director, Ģ����ý. “Participants will still be able to interact and learn the art and science of craft beverage making, just virtually. In addition, this new online format will allow the program to reach individuals beyond the immediate Buffalo area, helping to grow awareness of our expanding brewing and distilling scene.”

This program is designed to prepare individuals for entry-level positions in the craft beverage industry or upskill the home brewer. Offered via videoconferencing, the instructor-led program runs Mondays from 6-9 p.m. beginning Nov. 2 to June 7, 2021. Owners and head brewers from regional breweries and distillers will provide guest lectures, virtual tours, and demonstrations. The 100 hours of live online classes, which include modules covering Sensory Evaluation, Introduction to Brewing, the Science of Brewing and certifications in TIPS, ServeSafe, and Level 1 Cicerone, is capped by a 100-hour internship at the end of the program.

Tasting and brewing are also an integral part of the redesigned program. Participants can pick up tasting kits as well as home brewing equipment, allowing them to participate in the hands-on portions of the online class from the comfort and safety of their own home.

Class size is limited. For more information on program requirements and to enroll, visit staging.trocaire.edu/brewing.

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Recent Media Coverage

: 1/7/20, WKBW Channel 7

: 1/21/20, WIVB Channel 4

: 2/4/20, WGRZ Channel 2

Basics

Background: I am from Great Valley, just outside of Ellicottville.  I currently live in Williamsville with my wife, Jodi.

Family: In addition to my wife, I have a daughter, Kendyl, who’s in college at Buffalo State. My parents live in Great Valley and I have one sister, who is married and lives in Boston, MA.

Hobbies:  I have a few but have put several them on hold as I am working to build several businesses.  One of my favorite hobbies is to travel with my wife.  While I haven’t had the time recently, I love to ski.  I was a ski instructor for 15 years at Holiday Valley and have also coached racing (skiing) at Holimont. I love to read and spend time with family and friends.

Interesting Fact: It took experiencing a massive heart attack (which the cardiologists determined was due to stress) to cause me to wake up, leave my nearly decade-long career in education and realize my true passion for all things craft beer.

Beer and Brewing

Favorite Beer:  This is a tough one, but I’d have to say Belgians are my favorite style, so probably a Belgian Triple – there are too many favorites to name just one brand!

Entry to the Brewing Industry: My craft beer journey started by helping my father launch the Ellicottville Brewing Club in 1990. I then went on to assist in the opening and/or operating of Ellicottville Brewing Company, Southern Tier Brewing Company and Big Ditch Brewing Company. I’ve been immersed in brewing, sales, marketing, policy creation, training, staffing and ambassadorship.  I now own and operate Beer By Coleman, a craft beer consulting and concierge business. I also am the events co-chair of the Buffalo Niagara Brewers Association. Becoming the director of Trocaire’s Brewing program is another exciting opportunity, one I am grateful to take on.

Favorite Thing about Being a Brewing Educator/Advocate:  Everything I do in the craft beer/beverage world that pertains to helping create and grow the most ultimate craft scene we can here in WNY.

Role Breakdown:  I’m working to create a program that is a little broader, that will serve both those in the craft beer/beverage industry and those who are beer aficionados/enthusiasts. We want the program to attract a wide range of people and not just those who want to learn how to become a brewer. We want to help educate people’s palates and understanding of the liquids that are produced. We also want to work with the brewing companies, mead and cider makers and distillers to create workshops and classes that will directly address the real-world challenges they face in their business.

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The Buffalo Beer Scene is BOOMING! Hear from Buffalo’s first female head-brewer Vandra Ruppel in this week’s episode of #LIFTEDpodcast. Vandra brews at @HydraulicHearth for @Communitybeerworks. She may be a pioneer of the Buffalo beer-scene, but for Vandra, it’s all about the beer.

BLOG POST
#LIFTEDpodcast: Ep4 For Vandra Ruppel, It’s All About The Beer.

LIFTED is a weekly podcast profiling people and perspectives of the American community. Through telling short, real-life stories of people starting something new, striving for personal goals and breaking through barriers, LIFTED aims to build a picture of life for Western New Yorkers.

Episode Four: All About The Beer

Presented by Ģ����ý and their Brewing, Distilling and Fermentation Science Program.

Vandra Ruppel is Buffalo’s first female head-brewer, but she doesn’t like to focus on that. She just focuses on making good beer.

Don’t forget to learn more about !

About the Program

The goal of the Brewing/Distilling program is to provide students with the necessary education and skills to enter into varied employment opportunities within the industry. The curriculum will prepare students for employment in the ever expanding industry including: brewing, microbrewing, brewpub and distilling industries. With hands-on training, utilizing the Blichmann TopTier Modular Brewing System located in the college’s brewing lab, students will be able to brew beer for sensory evaluation purposes. Ģ����ý is the only college in Western New York to have this commonly used piece of equipment, and we’re excited to share it with students looking to get into the industry with helpful knowledge and skills.

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