Horst jacob doesn’t care whether he goes to high school, college or university. It does not depend on the school-leaving certificate whether one becomes a good brewer. You should be interested in biology, physics and technology, be hygiene-conscious and have a certain social competence, says the long-serving brewmaster at the kesselring brewery in marktsteft, germany.Prerequisites brought by michael pfeiffer. It was worth it for kesselring to hire wiesentheider as an apprentice: he was awarded last week by the chamber of commerce in wurzburg as the best brewer/painter in his exams.
The 22-year-old has long known that he wanted to become a master brewer. Beer interested him far beyond the taste. Already at the age of 16 or 17 he tried to brew beer at home, michael pfeiffer tells us. "I started with homemade utensils and an electric stove." You don’t just drink the beer, you get to grips with why it tastes the way it does and experiment with it. He still gets a kick out of it: "I still do it two or three times a year."
If you want to become a graduate brewmaster, you either have to do a long internship or an apprenticeship before you start your studies. Michael pfeiffer decided to train, applied for a job at kesselring. The company has been regularly training brewers for decades. Also on 1. Two apprentices started their training in marktsteft on september.