Meet the Instructors: Ariel Klein, Mastering Beer Styles

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

You’ve been a homebrewer and now a professional brewer – tell us about that journey. How did you decide to brew professionally?

My journey from homebrew to professional brewing happened surprisingly organically. I started homebrewing over well over a decade ago while in college, and the hobby grew from there. While living in Bristol, England, I became more and more fascinated with sensory analysis and began to be more involved in stewarding and judging homebrew competitions. Eventually, I was able to earn my BJCP judging certifications. By 2015, I had become more ensconced in the beer industry, and when a friend of mine, Richard Poole, was hired on as the Head Brewer for a brewery called Left Handed Giant, he asked if I’d like to help out. The choice seemed obvious, and I have not looked back since!

What is the biggest difference between brewing for fun and as a professional?

Of course the first thing that strikes every homebrewer who enters a brewery is the scale, the sheer size of everything, plus the complex equipment. I have a distinct recollection of my first day in a professional brewery, being told to weigh out 24kg of hops and being blown away at the sheer quantity! However, I would argue that the real difference is the stakes are much, much higher. In homebrewing, if you mess up some aspect of a batch, it’s certainly not fun, and is of course disappointing, but your livelihood is not on the line. In comparison, for nano and microbreweries, a ruined batch can mean the difference between a given brewery’s success or failure. As such, all good brewers develop a keen attention to detail, ensuring that you are creating the best product possible.

Are there any “homebrewer tricks” that you apply to your work now?

I don’t know that I would call it a “trick” per se, but I believe I’ve taken the “MacGyver” spirit that so many homebrewers have, and translated that to my professional life – I am more prone to creative problem solving (that may or may not work). I think this is one of the biggest differences between those who have spent time homebrewing and those who have not. When the wrong fitting was ordered or some other minor issue crops up, a creative solution can always be found!

Oppositely, what is some pro-brewing knowledge you think a good home brewer could take advantage of?

I think many homebrewers ignore their water. More and more research is constantly coming to the fore that demonstrates how essential our water treatment is! I know many homebrewers are starting to catch on to this, and are doing their own research and making huge improvements, but it’s still too widely ignored. We’re very lucky that in the Seattle area, we have some great water that’s essentially the closest to a blank slate that you can get. Unfortunately, in order to make styles from around the world, the first step is to attempt to emulate the naturally occurring water in those regions. If you’ve ever wondered why your stout isn’t quite smooth enough, or your pilsner has a harsh finish, it’s likely due to water chemistry.

You work at two breweries – both Outer Planet and Lowercase Brewing? What’s that like?

It’s fantastic! I get to have the best of both worlds – I love the creative freedom I’m allotted at OPB, and the real sense of control I have in the product. However, as OPB is a smaller brewery, we don’t have the resources to make certain styles (lagers in particular) or to use certain equipment. I have the unique opportunity to learn from John Marti at Lowercase, working to perfect lager techniques, as well as learning to use higher end lab equipment and larger, more complex equipment.

What is your favorite type of beer to brew? To drink?

My favorite beers have always been Belgians! My first real love affair with beer was tasting Belgian ales in college, though I will admit that my taste has developed drastically since then. Having trained in the U.K., I also have quite a soft spot for British Ales – give me a good Wee Heavy or a proper stout and I’ll be happy.

I love brewing Belgian Witbiers. I have done quite a bit of experimentation, and have found it to be a surprisingly versatile style. The flavors that the yeast emits pair amazingly with so many flavors, not just the traditional coriander and orange peel. I wish they were more popular in the area so I could brew more of them!

You’re now adding teaching about beer to your career – what makes you want to do that?

I have actually been teaching off flavor classes at Sound Homebrew Supply in Georgetown for about a year now. I find that I thoroughly enjoy helping students really learn to pick apart a beer and the flavors they taste. I love seeing a student realize that they can indeed recognize and diagnose problems, they just need a little help to recognize the flavors.

Have you ever had any brewing education yourself? If not, how did you learn your trade?

Generally speaking, I am self-taught. I started homebrewing as a hobby, not imagining it would amount to more than a fun way to pass the time and a cheaper way to drink beer. The more I learned, the more I realized I knew pretty much nothing. I read voraciously and conducted my own experiments with hops and water treatments.

It was eventually suggested to me that I just go ahead and take the judging certification exam, which I studied for quite intensely. This involved a huge amount of reading, as well as tasting beers from around the world (whether I had interest in them or not – I recall a few days in particular spent tasting American Light Lagers, which was certainly not an interest of mine at the time!)

Why should a student interested in beer or a career in craft brewing take a course like Mastering Beer Styles?

First of all, learning the basics of the industry is incredibly important – I often wish I had been able to take a class like this before I entered the professional industry. I also I feel strongly that part of truly understanding beer is to spend time with many different beers from varying places. As I mentioned earlier, in preparation for my exams I spent quite a bit of time tasting beers that I might not have thought about twice, but spending that time thinking critically about them gave me new insights into the product.

Perhaps even more important is understanding your own palette. I cannot emphasize enough that every person’s palette is totally unique. What I might perceive in some beers, you may experience totally differently! It is essential to understand this, and to understand how your taste receptors process flavors and mouthfeel. I think this is probably one of the most fundamental aspects of brewing that is frequently overlooked.

Why is it important to have a handle on beer styles?

There are so many reasons! First of all, if you know what styles should taste like, you can work towards accurately recreating them. Think about it this way: if you were a chef, would you attempt to create a complex mole sauce or a bouillabaisse without knowing what it should taste like? Second, once you have an understanding of how a style should taste and is traditionally brewed, you can begin to put your own spin on it and truly flex your creative muscles! And third, having a handle on these styles allows you to be part of a greater conversation – you can contribute to industry conversations on how styles are shifting or changing. Pale ale and the IPA are perfect examples right now: the definition of both of these is beginning to shift in the public eye (in my opinion), and if you don’t understand what the fundamental definition of the beer is, then you cannot begin to understand how it has changed.

What most excites you about this new endeavor?

Introducing students to exciting new styles that they never knew existed! As well as helping students understand their own palettes – seeing a student realize that they taste something differently than everyone else and finally understanding how that plays into their craft is immensely satisfying. I’m hoping I can truly help some people to get to know their taste buds on a deeper level.

What excites you about the craft beer industry today? In Seattle, in Washington and in general?

I find the creativity and willingness to take risks is one of the best parts of the beer industry today. Ten years ago, you would never have seen tiny nanobreweries creating ancient styles using insane ingredients and not only seeing mild success, but have their bottles widely sought after. I love witnessing the incredible amount of innovation that goes in to some of these beers! I think this is something that Seattle, and Washington in general, excel at. I suspect a beer brewed using 700F pillow basalt would not have gone over quite as well a decade ago (a beer Lowercase made early last year)!

I also think that the push for more local and more sustainable ingredients and techniques is very exciting. I love seeing breweries pair with sustainable hop farms and maltsters, working to lower than carbon footprint by using more energy efficient equipment, changing up water procedures and moving away from gas-fired systems.

What do you hope your students take away from Mastering Beer Styles?

If nothing else, I hope they take away a greater appreciation for styles that they might not have put much stock into previously. I would love to see students really pick apart styles they hadn’t thought about before, and see that every region has evolved wildly different styles of beer.

I also hope they come away from the class with more of an understanding of their own personal palette. Every person tastes differently, and learning how your palette differs from someone else’s and how you perceive certain flavors if one of the best tools you can have in your arsenal.

Meet the Instructors: Davis Freeman, Art and Business of Photography

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

Davis Freeman has photographed a wide variety of subjects, from the Dalai Llama and the first brain surgery broadcast around the world to his barber and the covers of corporate annual reports. To say that he is an experienced photographer is truly an understatement.

This year, he will be teaching others how to pursue their own photographic dreams. Freeman joins the team at the UW Tacoma Professional Development Center as an instructor in a brand-new program, Art and Business of Photography.

This non-credit certificate program is designed for photographers who are interested in going into business, as well as working photographers looking to revamp their businesses or head in another direction in the world of photography. In short, and as named, the program will look at the world of professional photography from the perspectives of both art and business.

Freeman’s first official gig was as his high school’s yearbook photographer. Something about seeing a picture emerge in the darkroom, he said, got him hooked. Freeman took a hiatus from photography in college, getting a degree in social sciences. He discovered it again when he was drafted to serve during the Vietnam War. His army post had a darkroom, and Freeman spent his free time there learning the art of making negatives come to life.

After his military service and a second degree in psychology, he took his passion for people to the business world.  Freeman received his third degree, cum laude, from an esteemed program in biomedical photography and spent his next years photographing medical procedures in hospitals. Next, the University of Washington asked him to become the head of its staff photography department, a position he held for many years.  Eventually, he felt a call to begin his own business. Since then, Freeman’s career has included all types of corporate, retail and fine art photography.

“I’m a person who likes diversity,” he said. “That’s why I went from the university, which is by most standards a job for life, on to the corporate world to the family portrait world, from there to books and teaching.”

Through all of it, Freeman said his favorite job is “the next one.”

“There’s so much to photograph,” he said.  “It gives me an entry to life.”

Looking back, today Freeman thinks the trait that enabled him to have such a long and successful career was his interest in people and dedication to his work, no matter what it was.

“To be successful creatively, you need a love affair,” he said. “To be successful financially, you need to understand business. Two very different skillsets, but they’re both very important.”

Freeman, who has succeeded in both realms, is excited to impart the lessons he has learned in this new program.

“I’ve designed this program to be interactive, to get people involved much earlier on in using the techniques that we’ll talk about for business or photography,” he said.

“We’ll do a lot of work on marketing and sales,” he said. “What this is going to offer students is an entrée to what they’ll need to do to start a business. This will be a stepping-stone to a career. If you’re extremely dedicated, you can take this into a career, take it into the real world.”

Art and Business of Photography is scheduled to start Sept. 28. Registration is open to the public, with no application required. For more information, visit the program’s webpage here.

Better Events, Bigger Returns: Seattle Fundraising Duo Brings Workshop to Tacoma

Rebecca Dietz and Carol Dole knew right away that they wanted to go into business together.

It was 2008 and Barack Obama had just been elected president.

“We were very excited about Obama winning the presidency and we were not going to fly to Washington D.C., so we said, ‘let’s have our own ball,’” remembered Dietz. “We planned a phenomenal inaugural ball. We had people dressed up in costumes, we had entertainment, it was amazing.”

“People loved it. We realized we worked really well together,” she said. “We looked at each other and said, ‘let’s start this business.’”

Since then, Dietz, a former designer and project manager, and Dole, who previously worked as a producer in Hollywood, have been joined at the hip as the “duo of inspired professionals” behind Well Done Events, LLC. Managing events ranging from small gatherings to large productions with thousands in attendance, the two combine their skills effectively to pull off events for clients. They typically work in the nonprofit space with organizations with small staffs and development operations.

This spring, they will be leading a workshop designed to help nonprofit organizations navigate the complex world of fundraising events, with a focus on planning, purpose and strategy. Titled “Better Events, Bigger Returns: Fundraising Events Management,” the workshop will meet the evenings of June 18 and 20 at UW Tacoma.

Registration for the workshop is open to the public through the UW Tacoma Professional Development Center, who also offers certificates and short courses in Nonprofit and Fundraising Management. Unlike the certificate programs, which offer more comprehensive curriculums, this workshop offers attendees six hours focused exclusively on the topic of event management.

Events shouldn’t be isolated incidents, cutoff from the rest of an organization’s operations, Dietz and Dole are quick to point out. Events are most effective when they are integrated with a nonprofit’s development strategy.

“You don’t just have a party because it feels good or because the neighbor is having one,” said Dietz. “To do it effectively, you need to think about what your strategy is for the next few years.”

Over the course of two evenings, the workshop will go beyond what it takes to run an event successfully to exploring questions like, “Why are we having an event in the first place?” to “What is your ‘ask’ going to be at this event?”

Unpacked, the “better” in the workshop’s title goes beyond making an event flashy and fun. To Dietz and Dole, a “better event” is one whose design incorporates strategy, public relations and branding with intention.

“The misunderstanding we run into all the time is ‘we’re having an auction because everyone else is having an auction; we’re going to make $200,000 at the auction because this organization made that much at an auction,’” said Dietz.

Here, Dole said, is where they often see organizations making mistakes.

“They haven’t really thought about first of all, how are we making $200,000 at this auction, whose coming? It gets into a cycle that is not good business planning and not maximizing what events should be,” she said.

That’s not to say that Dietz and Dole are down on nonprofits; they are very excited about working in the sector.

“They’re doing great work and that’s why we love to work with them,” said Dole.

The mission of Well Done Events, and the UW Tacoma workshop, is to enhance local nonprofits’ use of events as a strategic tool.

“It’s really about getting out in the community, finding the people who believe in the work, moving the mission along and that takes time,” said Dietz.

“At events you’re thanking people, you’re acknowledging people, you’re bringing your community together, but as we often say: Bill Gates is not going to come to your auction and raise his paddle for $10 million,” said Dietz.

“That’s not how you’re going to get money from Bill and his friends,” she said. “He might come to your auction, but if you don’t have a strategy as to how you’re going to follow up with Bill for one, two, five, ten years, to get that kind of money, why are you having that event?”

“We come in and say, ‘Why are you doing this?’” said Dole. “The more savvy people going into the industry are about the role events should be playing, the better for everybody.”

To learn more from Dietz and Dole, you will have to join them in person this June at “Better Events, Bigger Returns: Fundraising Events Management.” You can learn more about the duo on their website, Well Done Events. For more information on our Fundraising and Nonprofit programs, visit our website.

Meet the Instructors: Wendy Fraser, Lean Six Sigma and CPM®

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

Dr. Wendy Fraser is no stranger to the UW Tacoma Professional Development Center. We know her type well.

Fraser is what you call a lifelong learner. Like many PDC students, she has a passion for learning and sees the value of pursuing new educational experiences. Graduating from Saint Martin’s University with a Bachelor’s in Management and Finance, Fraser was only getting started on her journey through higher education. Since 1991, she has gone on to earn Master’s degrees in human resources, organizational leadership and human and organizational systems. She completed her Doctorate in Human and Organizational Development from Fielding Graduate University in 2010. Continue reading Meet the Instructors: Wendy Fraser, Lean Six Sigma and CPM®

Meet the Instructors: Dean Priebe, Mastering Beer Styles

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

In this installation of Meet the Instructors, we’re pleased to introduce Dean Priebe. Dean is Brewmaster at Icicle Brewing Company in Leavenworth, Wash., and the instructor for our newest Mastering Beer Styles in Bothell, Wash. Read on to learn more about Dean and sign up to attend class at Beardslee Public House!

Continue reading Meet the Instructors: Dean Priebe, Mastering Beer Styles

REACH Director Nick Bayard to Lead Race and Equity Workshop at UW Tacoma

The UW Tacoma Professional Development Center is offering a new workshop geared toward the development of local nonprofits this winter. The workshop, titled Race, Power, and Social Impact within Nonprofit Organizations, will be held Jan. 28 on the UW Tacoma campus from 9:00 a.m. to 3:45 p.m.

Students, some from local nonprofits and others from the Center’s Nonprofit Management program, will spend a day exploring the drivers of institutional racism in the nonprofit space, as well as learning tools to advance equity and enact positive societal change through their organizations’ work.

Leading the workshop is Nick Bayard, Director of Tacoma nonprofit The REACH Center. For Bayard, this is deeply personal work. Not only is he deeply active in the local nonprofit community, but as a member of a bi-racial family, Bayard remembers a watershed moment in uncovering some of his own blind spots regarding race and equity in our society. Continue reading REACH Director Nick Bayard to Lead Race and Equity Workshop at UW Tacoma

Meet the Instructors: Heather McClung, Business of Craft Beer

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

For this installment of Meet the Instructors, we sat down with beer industry veteran Heather McClung. She has a wealth of knowledge, and a passion for teaching, that she’ll bring to Business of Craft Beer on Jan. 28. Read more about her here! Continue reading Meet the Instructors: Heather McClung, Business of Craft Beer

Meet the Instructors: Christopher Smith, Fundamentals of Commercial Brewing

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

This January, a group of students will attend the Professional Development Center’s newest craft beer industry course: Fundamentals of Commercial Brewing. Building off the success of Mastering Beer Styles and Business of Craft Beer, this course will introduce students to the technical, operational world of commercial brewing. Like the craft beer courses before it, this course will be taught by industry experts with real-world lessons informing the curriculum. Leading the helm is Lowercase Brewing’s owner and managing member, Christopher Smith. Continue reading Meet the Instructors: Christopher Smith, Fundamentals of Commercial Brewing

Hayden Milligan: PDC Graduate Named to South Sound Business “40 Under 40” List

For 19 years, South Sound Business Journal’s 40 Under 40 Awards contest has presented 40 local professionals under age 40 “who are dynamic leaders in the business community.” Writes the journal, “You dine in their restaurants. You conduct business with them. Sit on philanthropic boards with them. Run industry organizations with them. They have an innovative, entrepreneurial spirit that propels the economy today and will for years to come.” This year, one such person is Hayden Milligan, 31, a Professional Development Center graduate and a director of human resources in Olympia, Wash.

“No, I didn’t win $40,” said Milligan. Continue reading Hayden Milligan: PDC Graduate Named to South Sound Business “40 Under 40” List

Meet the Instructors: John Marti, Mastering Beer Styles

[Meet the Instructors is a series intended to introduce you to one of the greatest resources the University of Washington Tacoma Professional Development Center has to offer: its diverse team of veteran, industry-tested professionals. The Center’s professional development programs are designed to be rewarding, challenging and cutting-edge. Our instructors play no small part in that, ensuring students are exposed to the most current industry trends while remaining well-versed in the tried-and-true best practices of their professions. We’re excited to share our instructors with you, and their stories are a great place to start.]

Mastering Beer Styles is a practical and hands-on approach of the key concepts, tools and techniques required to excel in the craft brewing industry. Delivering an intensive overview of the history, terminology and style characteristics of beer, this program is suitable for craft beer aficionados and professionals alike. Oct. 8, this program will hold its first class in Seattle, taught by Lowercase Brewing Head Brewer John Marti. Read John’s story and register for class today!

Continue reading Meet the Instructors: John Marti, Mastering Beer Styles