Carl Cross

Diploma Graduate

What inspired you to do the Brewlab course?

I first decided to do the course in order to turn a hobby of mine into a commercial interest. After shopping around and looking at different courses online, I decided that Brewlab offered the most practical approach to brewing. So, in my mind, it was a no brainer.

What areas of the Brewlab course were most beneficial to you?

Since I had an extremely limited scientific background coming into the course, I found that the lab work and microbiological side of the course was most beneficial. I still use what I learned in the course on an almost daily basis to determine the quality and health of the yeast we pitch into every batch. I also really enjoyed the placements, because we were allowed to work with real brewers outside of the classroom. They allowed us to ask questions and get down and dirty on their equipment. As a student, It’s hard to put a price on real world knowledge like that.

How beneficial did you find the practical side of the Brewlab course?

The practical side of the Brewlab course is the whole reason I originally signed up. Brewing once a week on different sized kits is not only fun and exciting, but gave me all the knowledge and confidence necessary to begin my career in the commercial brewing world.

Was there a part of the course you particularly liked/enjoyed?

The field trips we took as a class were definitely some of the most fun I had. Not only did we get to explore the English countryside, but we got to see some pretty amazing breweries as well. There was a lot of history in those trips…and I learned a ton.

Where do you work now?

I now work at Upslope Brewing Co. In Boulder, Colorado.

What is your position?


If you decided you set up yourself, how is it going?

I plan on opening my own company in the next three years, but I am developing a business plan, a branding and marketing campaign, and all of my recipes currently.

How much beer do you produce?

Upslope will produce 18,500 American barrels this year and we have to produce around 25,000 next year.

Do you have a recipe you are most proud of?

I am currently working on a recipe for a Red Velvet Cake dessert beer, and I hope it will be released on valentines day this coming February. Even though it isn’t yet a completed recipe, I’ve gotten tons of positive feedback from my bosses and our customers alike.

What plans do you have for the future?

My future still remains unclear. I hope to open my own brewery in the next few years, but I leave myself open to any and every opportunity that may come along.

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