Pink Boots Society
Overview
Hello! I’m the current Executive Director for Pink Boots Society. I’ve been working in beer production since 2015—as a keg delivery driver, cellar person, consultant, and brewer.
My journey started in Dallas, TX. I was a police officer in Arlington when some coworkers introduced me to craft beer. I became curious about how so many different flavors were added so I started volunteering at a local brewery to learn how to brew. I had no intention of leaving law enforcement, but soon I found myself working as their delivery driver, hauling kegs and cleaning draught lines across the DFW area.
I spent a year and a half in distribution, waiting for a production role to open up. During that time, I completed the six-month Intensive Brewing Science and Engineering course through the American Brewers Guild—and fell even more in love with the craft. Eventually, I joined the cellar team where I focused on transfers, fining, and yeast harvesting. That work inspired me to take another American Brewers Guild course on lab practices for small breweries. I learned yeast counting, vitality and viability checks, and gram staining. Setting up a small QA/QC program was a personal milestone.
After about a year, I started brewing on a 15bbl brewhouse but soon left for a 3-month stint at a small brewery in Hungary. There, I taught brewers American beer styles and worked on a 10hL, 3-vessel brewhouse (all in Hungarian). Luckily, my coworkers spoke English and Spanish.
In 2018, I moved to Houston and brewed on a 35bbl system, producing nearly 10,000BBLs for almost four years. I then became head brewer (and the only production employee) for a 10bbl brewery, brewing, cellaring, doing QA/QC, and packaging (only kegs) and being a one woman show was quite fulfilling.
Today, I’m honored to lead this amazing organization. It’s a big shift from the brewhouse, but although I’m not currently brewing, I will always be a brewer at my core.
#J-18808-Ljbffr
My journey started in Dallas, TX. I was a police officer in Arlington when some coworkers introduced me to craft beer. I became curious about how so many different flavors were added so I started volunteering at a local brewery to learn how to brew. I had no intention of leaving law enforcement, but soon I found myself working as their delivery driver, hauling kegs and cleaning draught lines across the DFW area.
I spent a year and a half in distribution, waiting for a production role to open up. During that time, I completed the six-month Intensive Brewing Science and Engineering course through the American Brewers Guild—and fell even more in love with the craft. Eventually, I joined the cellar team where I focused on transfers, fining, and yeast harvesting. That work inspired me to take another American Brewers Guild course on lab practices for small breweries. I learned yeast counting, vitality and viability checks, and gram staining. Setting up a small QA/QC program was a personal milestone.
After about a year, I started brewing on a 15bbl brewhouse but soon left for a 3-month stint at a small brewery in Hungary. There, I taught brewers American beer styles and worked on a 10hL, 3-vessel brewhouse (all in Hungarian). Luckily, my coworkers spoke English and Spanish.
In 2018, I moved to Houston and brewed on a 35bbl system, producing nearly 10,000BBLs for almost four years. I then became head brewer (and the only production employee) for a 10bbl brewery, brewing, cellaring, doing QA/QC, and packaging (only kegs) and being a one woman show was quite fulfilling.
Today, I’m honored to lead this amazing organization. It’s a big shift from the brewhouse, but although I’m not currently brewing, I will always be a brewer at my core.
#J-18808-Ljbffr