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. Before brewing professionally, Santiago earned a Master’s in Science and taught at the University of Barcelona. After immigrating to Canada, he shifted careers, enrolling in Niagara College’s Brewmaster program. His brewing journey has been filled with achievements, including helping the college win the top title at the 2023 U.S. Open College Beer Championship, where his rye Te-Toiset Bois Belgian Tripel earned a silver medal. 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