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Delving into the Craft of Beer Making with Santiago Ampudia Vasquez, Brewer at Blackburn Brewhouse and Assistant Professor at Niagara College (#113)
Santiago Ampudia Vasquez is a brewer at Blackburn Brewhouse and Assistant Professor at Niagara College. Blackburn Brewhouse, based in Niagara Falls, produces a wide range of craft beers—from lagers and pale ales to specialty brews, seltzers, and ciders.
Santiago holds a Master of Science and previously taught at Pontificia Universidad Católica del Ecuador. After immigrating to Canada, he changed paths by enrolling in Niagara College's Brewmaster program. Since then, he has helped the college secure first place at the 2023 U.S. Open College Beer Championship and earned a Silver medal for his Belgian Tripel, Te Tous et Bois, named after the French film that inspired it.
We dive into what a brewer really does day-to-day in an independent brewery—why yeast care and cleaning can take up to 80% of the job—and the science that transforms grains into beer. Santiago also shares the skills that make a great brewer, the joy of creating new beers, and a bit of beer history along the way.
If you're curious about how beer is made, the mix of science and creativity in brewing, or what it's like to work in the craft beer industry, you'll enjoy this conversation.
Shownotes
- Santiago Ampudia Vasquez's : LinkedIn
- Blackburn Brewery: Website/ Instagram/
- Niagara College: Website/ Instagram / YouTube / Twitter / Facebook
***
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By FoodGradsSantiago Ampudia Vasquez is a brewer at Blackburn Brewhouse and Assistant Professor at Niagara College. Blackburn Brewhouse, based in Niagara Falls, produces a wide range of craft beers—from lagers and pale ales to specialty brews, seltzers, and ciders.
Santiago holds a Master of Science and previously taught at Pontificia Universidad Católica del Ecuador. After immigrating to Canada, he changed paths by enrolling in Niagara College's Brewmaster program. Since then, he has helped the college secure first place at the 2023 U.S. Open College Beer Championship and earned a Silver medal for his Belgian Tripel, Te Tous et Bois, named after the French film that inspired it.
We dive into what a brewer really does day-to-day in an independent brewery—why yeast care and cleaning can take up to 80% of the job—and the science that transforms grains into beer. Santiago also shares the skills that make a great brewer, the joy of creating new beers, and a bit of beer history along the way.
If you're curious about how beer is made, the mix of science and creativity in brewing, or what it's like to work in the craft beer industry, you'll enjoy this conversation.
Shownotes
- Santiago Ampudia Vasquez's : LinkedIn
- Blackburn Brewery: Website/ Instagram/
- Niagara College: Website/ Instagram / YouTube / Twitter / Facebook
***
NEXT EPISODE TO CHECK OUT
#86 – William (Billy) Dietz, Co-Founder and Consultant at BDH Consultants and Author
***
SIGN UP FOR WEEKLY FOOD INDUSTRY CAREER TIPS
→ Sign up for the newsletter
***
COOL THINGS TO CHECK OUT
Explore FoodGrads Career Guides (Ebooks)
Get Career Advice (Blog)
***
CONNECT
Connect on Twitter
Connect on Instagram
Connect on LinkedIn
Connect on TikTok
Subscribe on YouTube
***
SAY THANKS
Leave a review on Apple Podcasts
Leave a rating on Spotify