and in the 1970's was a packaging supervisor at Miller Brewing Company, and also qualified to be on the QC Taste Test Panel, which released new tanks, as needed, on the off shifts when the brewmaster wasn't there. It was quite a training session, taking over two months to qualify, with gazillions of tastings to find our individual threshhold of detection of various contaminants and off-flavors as well as triangular tastings (two the same/one different) of different characteristics, such as different can manufacturer's using different lacquers on the inside of their cans, or lids and different brands, etc.. It was quite a beer education. I went on to become a nationally certified beer judge and started making my own beer from kits, and then from scratch, that is buying different grains and milling them in a roller mill myself and following the same procedures as breweries follow, except on a micro-micro-miniature scale. 5 gallons at a time. Did rather well in competitions, with bunches of ribbons from the Wisconsin State Fair Homebrew Competition.

My favorite was a clone of Guinness stout, Irish Draft Style. Got it down pat, even using their strain of yeast culture, WYeast 1084, which you could buy on the open market. The only thing I lacked was the nitrogen dispensing system that gives it the creamy head. I had to settle for using only a slight amount of CO2, to avoid the soda-pop sting, but got the full flavor. Even 25 years later I've still got the recipe memorized. It accounted for a high percentage of my extra pounds.