I joined Unibroue in 2003, when founder André Dion was still at the helm. I had always thought that making beer was easy, but I have to admit that you need a healthy amount of conviction, dedication and passion to master the art of brewing craft beers that are both balanced and complex.
I started exploring the wonderful world of fermentation in 1997, while I was studying applied sciences. The interest that people showed in my creations inspired me to pursue further training, first in applied science, then food biochemistry and, finally, the science and technology of malting and brewing. Eight years of training later, it’s safe to say that I had a pretty profound relationship with yeast. Since then, I have been thoroughly mesmerized by these live microscopic organisms. My admiration for yeast is immense, and I firmly believe that it’s only by treating it with the respect it deserves that you can craft a world-renowned beer.
I began my professional path in the cider industry, then moved on to wine before finally ending up in the beer world, where I was given the opportunity to share my brews on a worldwide scale. It’s there that I began to really shine.
Aside from a passion for fermentation, I have a wonderful wife and three adorable sons who, in addition to being a source of inspiration, always push me to reach new heights. In both my brewing career and my personal life, I have always believed that success lies in finding the right balance. My role as a brewmaster is very demanding, so it’s really important for me to spend quality time with my family and distance myself from my brewing. It’s equally important for me to engage in activities that allow me to escape and refuel, like woodworking, plumbing or even just fiddling with my car. We own a small farmhouse, so I have to maintain a certain level of self-sufficiency. But that doesn’t keep me from exploring my other passions, like the science of cheesemaking.
Music also plays an important role in my life. When I was 16 and working as a foreman in a food processing plant, I would play Frank Zappa and Led Zeppelin during my 12-hour shifts. It almost drove my colleagues crazy! As an amateur guitar player, I’m a champion of the music industry. If there’s better therapy than listening to or playing music, I don’t know what it is. I have immense respect for musicians who work hard to create high-quality pieces. For me, whether it’s writing a song or crafting a beer, the stages of creative development are very similar; only the art form is different.
- Joins Unibroue in 2003 and works on various projects, including the automation of production processes and the development of new brews
- Is appointed Director of Brewing in 2004
- Is appointed Brewmaster in 2007
- Pursues a two-year program in applied sciences and a three-year program in food biochemistry
- Broadens his knowledge of malting and brewing at the University of Wisconsin-Madison in the US
- Receives a diploma from the Institute of Brewing and Distilling (IBD) in the UK
- Develops and manages a variety of personal and professional projects on bottle re-fermentation of beer, cider and wine
- Assumes responsibility, as Director of Brewing and Brewmaster, for every aspect of brewing at Unibroue, from process optimization and personnel management to the maintenance and enhancement of quality standards
- Acts as a proud ambassador for the Unibroue brand on the international stage
"When people ask me what style of beer I’m going to brew, I say that I’m going to brew a beer that is flavourful, complex and well-balanced. It’s important for me to be able to express myself through beer. I brew it with passion, and I hope that people enjoy tasting it as much as I enjoy crafting it."
- Jerry Vietz