Collin McDonnell, the brewmaster of Petaluma’s new HenHouse Brewing has a wake up call for anybody considering becoming a brewer. His piece on Serious Eats, So You Think You Want to Open a Brewery…, is chock full of the unglamorous, ugly realities of daily life in the average brewery.

You can sum up his advice with one word. Imagine you’re Ben Braddock (as played by Dustin Hoffman in The Graduate). Imagine further that you just graduated from college, and are convinced you want to become a brewer. You’re at a cocktail party. You’re chatting with an older, more experienced, seasoned brewer. You let drop that you, too, want to join the glamorous world of brewing. Here’s what he tells you.

A Brewer: I just want to say one word to you. Just one word.
Benjamin: Yes, sir.
A Brewer: Are you listening?
Benjamin: Yes, I am.
A Brewer: Cleaning.
Benjamin: Exactly how do you mean?

Cleaning.

That and the soul-crushing act of cold calling on places to sell the beer. I worked retail for years, in a variety of worlds — records (what the kids call music these days), video, comic books and yes, beer — and wouldn’t wish that job on a dog. There are people whose personalities are well-suited to that life, thank goodness, but I am not one of them.

I have the utmost respect for brewers. Having visited more than my fair share of breweries (while I’ve never been a ticker, I can safely guess the number is well north of 1,000), it wasn’t hard to realize it wasn’t for me. I’m lazy, for starters, and have never been overly fastidious in my approach to cleanliness. Plus there’s a lot of backbreaking physical activity, and I’m much more at home being sedentary. Sitting in front of a laptop all day is much more to my liking. Also, most brewers start early, around the time they make the doughnuts. I am not a morning person. In the words of the great Bill Murray, channeling a jazz musician being interviewed by Mr. Rogers, “you should sleep late; it’s much easier on your constitution.” So I greatly admire that there are people enough unlike me that they can get off their ass and actually do what’s necessary to make beer for me to drink (and write about) each and every day.

With every sip of beer I take, I thank people like Collin and the countless other professional brewers working today in a — mostly — thankless job. So give Collin’s article a read, especially if you’re thinking about opening a brewery. I posted the motivational poster below a few years back, but it seems pretty relevant to today’s discussion about the difference between the perception of what a brewer does and the reality of a brewer’s workday.