In my third and fourth weeks at Fyne Ales I worked on packaging again, and I was introduced to various
brewery maintenance procedures, such as CIP procedures, cleaning, beer transferring and dry hopping.
I also learned how to monitor beer fermentation and register data accordingly.

Together with Andrea, lead brewer of the Origin project, we performed some tasting panels, to monitor the
evolution of some of the beers that will be used for the next Origin releases: barrel aged beers,
spontaneously fermented beers and mixed fermented beers with fruit.
It has been extremely interesting to understand how those kind of beers develop over time, and how is
possible to blend them to obtain a balanced finished product.