Name: ペンカレッジでの醸造・発酵科学 (Brewing & Fermentation Science at Penn College)
Uploaded: 2021-01-14T08:02:40.000Z
Duration: 4 min 8 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

(Begin upbeat music) Joe Callahan: It's an interesting job.

Tim Yarrington: If there is a professional brewer who doesn't like what they are doing,

Charles Imbro: If you want to brew beer, it's one of the best programs around.

William Ernst-Wingfield: Learning where everything comes from and how everything is done is just

Tim Yarrington: The way the program is written and the way the program is instructed is from

the perspective of a professional brewer with more than 25 years of experience.

(New upbeat music) William Ernst-Wingfield: I looked at a degree in Chicago.

I looked at a degree in California and I ended up very much zoning in on this degree because

I did a lot of researching on Tim and I really liked his background in the industry.

Eric Tuller: It's not a guy who just sat and learned everything from books without ever

He's actually out there in the field doing it.

His knowledge has a lot more weight than some guy who just is reading up on this.

Mike LaRosa: I would trust anyone that Tim would recommend to me.

I think he did a great job setting up the structure of the classes, the flow in which

Tim Yarrington: Brewing draws on a lot of areas.

It's very scientific so love of science first and foremost.

John Callahan: I've been here over 38 years, a little over five years as Pennsylvania brewing

You need brewers who understand the science of the malt, the enzymes, the yeast, the hops.

William Ernst-Wingfield: Most of this degree is a science degree.

I mean most of us are here an hour before classes every day studying and working on

Eric Tuller: We had a small handful of students who came in and they were like, "We're going

to make beer and this is going to be awesome."

And then they were like, "Oh, this is the reality.

Mike LaRosa: So you have to have a solid science background but it's sort of a bit like being

Tim Yarrington: The idea is exploring the intellectual concepts of the science in a

Practical application is a very powerful way to teach.

Eric Tuller: This is one lab during the week that I look forward to because I get to throw

This is a venue where mistakes are allowed to be made.

William Ernst-Wingfield: I want to do this.

I want to go to work every day and do this.

I want to come to class to learn this stuff.

(New upbeat music) Tim Yarrington: The Master Brewers Association

That puts us in a small pool of other programs in the country.

We are one of the few associate degree programs.

Charles Imbro: This field is dying for brewers.

Not just brewers but people who actually know what they are doing.

Tim Yarrington: There are plenty of jobs out there.

It's a matter of finding the one that fits you.

That's the variety of job opportunities that you might find.

Mike LaRosa: There's plenty of room for growth and there is certainly only upward mobility

Joe Callahan: You have to earn your stripes.

You're going to scrub beer tanks and clean.

Mike LaRosa: You have to be able to get on your knees and fix a pump.

Charles Imbro: If you enjoy beer and enjoy the art of making beer and different styles

of beer which are so vast, it's a great place to be, enjoying what you do every day.

John Callahan: Everyone here enjoys what they do.

Mike LaRosa: I'm gratified seeing people drink my beer.

Bringing enjoyment to people's lives, that gives me self-value.

Tim Yarrington: I want to have some influence on the next generation of brewers and make

sure that we never lose that pleasure and that joy of the hard work of learning and

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ペンカレッジでの醸造・発酵科学 (Brewing & Fermentation Science at Penn College)

perspective

discipline

awesome

recommend