some calls and get you set up with an internship,” challenges,” workshops and competitions throughout After completing his B.S. and M.S. in Food Science
Johnson recalls. “I was shocked. After having doors Brevard County. The club’s annual brewing competition, at the University of Florida (UF), specializing in sensory
closed for so long, this opportunity was just incredible.” Commander SAAZ, is the largest homebrewing evaluation of foods and beverages, Dreyer went
competition in the state, drawing close to 600 entries on to work as a biological scientist for the university,
statewide. conducting sensory analysis research.
Technician Sam Swartz, she learned about quality “We have many new members who have never brewed “I really enjoyed my time at UF,” said Dreyer. “I worked
control processes required to ensure that production is before,” said Jojola. “They come to us for advice on their with a lot of taste testing and texture analysis; the work
safe and consistent. first batch or to brew with one of our more experienced I did had close ties to the beverage industry, a field that
members, to learn more about the process.” I’ve always been interested in.”
“mainstream” field of microbiology, her longstanding Jojola says that the ability to network and pick the brains Dreyer brought his passion for brewing from home to
passion for beer and brewing has stuck with her. “I have of other enthusiasts is one of the greatest benefits of the workplace in 2014, when he joined First Magnitude
a really comprehensive collection of brewing books, which SAAZ membership. Brewing as their lead brewer, helping the Gainesville
She went on to work with the lab team at Coppertail
Brewing Co. where, under the supervision of Lab
While Johnson may be currently working in a more
brewery and tap room open its doors to the public.
has only grown since I finished the course,” said Johnson.
“It’s really special to be able to meet like-minded people,”
On Florida’s other coast, Chris Jojola, a mechanical said Jojola. “Back when I first started homebrewing, we “I had always been excited about brewing, and I was
test engineer at Kennedy Space Center, began didn’t have big Facebook groups, so it was more difficult ready for a sort of ‘lane change’ in my career,” said
homebrewing in 2006. to meet people. Now you can go out and find just about Dreyer. “It wasn’t a huge jump – the roles themselves
anything.” are clearly different, but they are both rooted in food
“I always had an interest in
science and biology,” said Jojola.
“When I learned about how you
could control the variables of
the beer and essentially make
whatever you want, I jumped in
and never looked back.”
science.”
As the club continues to grow, welcoming new
members in Brevard County, Jojola wants to clear up Dreyer oversees the production of First Magnitude’s
a common misconception of homebrewing – that the brews – from ingredient sourcing to placing the final
process is difficult or unapproachable. product on the shelf, and everything in between. He
also oversees the installation and implementation of new
“You can really make brewing as simple or as complicated
production equipment, lab instruments and processes.
as you want,” said Jojola. “Really, it’s like cooking or
baking bread. There is a process to follow, but it’s not “We have a great team and a fantastic environment at
incredibly difficult.” First Magnitude,” said Dreyer. “We really have a lot of fun
working together.”
When he’s not at work supporting the handling, testing
and transportation of rockets and rocket motors, Jojola Eric Dreyer holds a longtime passion for homebrewing devotes his time to the Space Coast Associates for the – he began in 2007 and crafted more than 200 batches And, as Dreyer will tell you, it’s hard to beat the feeling of
Advancement of Zymurgy (SAAZ). Zymurgy is an applied in the following eight years. being able to taste the fruit of your labor.
and its uses. As the club’s secretary and membership “Honestly, I started because I thought I could make “Getting to see your hard work come to fruition in
coordinator, Jojola works to further SAAZ’s mission of cheap beer at home,” said Dreyer. “But, as I got into the form of a tangible object is truly incredible,” said
educating and promoting homebrewing and craft beers. it, the process itself really intrigued me. I was taking a Dreyer. “Having your beer in your hand and seeing
The homebrew club brings its nearly 80 active food microbiology class at the time, so it provided really others enjoy it, too … I think those are the ultimate
members together through meetings, intraclub “brew interesting real-world context.” goals for every brewer.”
science in the biochemical process of fermentation
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