My first experience with craft beer was like many others, as a consumer and home brewer. While attending college at the University of Wisconsin – Madison, the opportunity to start a career in the craft brewing industry was made possible by “Introduction to Zymology,” a course offered through the Microbiology department which focused on the history and science of brewing. After graduating with a Bachelor of Science in Bacteriology, I traveled across the US in search of work, which eventually landed me in Lexington, KY as the Lead Microbiologist for Brewing and Distilling Analytical Services, LLC in 2012. In my current position, I manage the day to day operations of the lab and helps brewers hunt down and identify microorganisms contaminating in process and packaged beer through classic techniques and new technologies.