Unlike the stereotypical beer drinker, a brewer is not the type of person who thinks of beer in terms of 12-packs. Brewers consider it a product of a craft.

More information American Brewers Guild 1107 Kennedy Place Suite 3 Davis, Calif. 95616 (800) 636-1331

"I like the creative aspect of brewing," says David Schlosser, who is head brewer for Custom BrewCrafters Inc. in Honeoye Falls, which brews 35 custom beers and four private stock labels. "It's quite a challenge."

Beer is made by taking malted barley and running it through a mill. The brewer then mixes it with water, brings it to a boil and filters it. Different varieties of hops are then added for flavor and aroma.

The brewer runs the product through a heat exchanger, cools it and puts it into a fermenter, where yeast is mixed in and changes sugars into alcohol. Different temperatures, types of yeast and fermenting periods are used depending on whether the brewer is producing an ale or lager. After this step, the product is stored in tanks before being bottled or kegged.

Brewers are also responsible for cleaning kegs and the equipment used in production, handling orders and sometimes even delivering the product depending on the size of the outfit they work for. "It's very physical work, says Schlosser. "Beers are back and arm crafted."

Brewers work in either large regional breweries, such as Genesee Brewery in Rochester; microbreweries, which produce less than 15,000 barrels per year; or brewpubs, which sell the majority of their product on site.

Schlosser jokes that he did extensive research on the subject of beer while earning a degree in economics and political science from the University of Rochester. Later, he worked part time at Cottage Brewing Supply in Rochester and realized "this was the route I wanted to go." He moved on to become a brewer for craft brewer Rohrbach Brewing Co.

Bruce Lish, head brewer at Rohrbach's Buffalo Road location, began as a home brewer seven years ago and later turned his hobby into a full-time job. "I pestered the owner here until he gave in and hired me," he says.

Those working in larger regional breweries normally need a four-year degree in biology or microbiology. Schlosser says brewers employed in smaller brewpubs and microbreweries get on-the-job training. Brewing courses are also offered at the Siebel Institute in Chicago and the American Brewers Guild in Davis, Calif.

A 1996 survey taken by IBS showed the average salary for a head brewer in either a brewpub or microbrewery was $30,000. "You've really got to love it," says Schlosser, noting that head brewers with less experience start closer to $20,000.