Pro Deal

Brew­ing beer to help skiers

Powder - - TA­BLE OF CON­TENTS -

Age: 28 Home­town: South Lake Ta­hoe, CA Oc­cu­pa­tion: Se­nior Sci­en­tist and Mi­cro­bi­ol­o­gist at Fre­mont Brew­ing, Seat­tle, WA

Grow­ing up ski­ing at Heav­enly, Cal­i­for­nia, Krystin Nor­man al­ways en­vi­sioned her­self get­ting a PHD in cancer re­search. In­stead, she found her call­ing in brew­ing beer. Last year, Nor­man hand­crafted the Snow­pack Pale Ale, a lim­ited-edi­tion brewski for Fre­mont Brew­ing that be­came the Seat­tle-based brew­ery’s most suc­cess­ful beer re­lease to date.

They sold out of 2,000 tall boys and 14 kegs in two days and do­nated $3,000 from pro­ceeds to sup­port avalanche ed­u­ca­tion schol­ar­ships through She­jumps, an or­ga­ni­za­tion Nor­man has worked with for three years.

When she’s not in the lab mon­i­tor­ing fer­men­ta­tion lev­els to im­prove beer qual­ity (the Lord’s work), Nor­man can be found lead­ing freeride cour­ses with She­jumps or coach­ing youth ski clin­ics at Crys­tal Moun­tain Re­sort. —In­ter­view by Jil­lian Queri

Early ski mem­o­ries:

We were at Mam­moth for va­ca­tion. It was su­per windy and snow­ing re­ally hard. All I wanted was hot choco­late.

First Job:

I worked in a fos­silized plant lab at the Desert Re­search In­sti­tute in Reno right after high school.

How I got into brew­ing:

I had been home brew­ing for fun and I was re­ally in­ter­ested in the mi­cro­bi­ol­ogy of beer. At the time, I was work­ing at a cancer re­search cen­ter, but found an open­ing at a beer lab. I liked it so much that I went to full time.

What I do at work:

I ba­si­cally move very pre­cise amounts of liq­uid (beer) and cells (yeast) around with fancy in­stru­ments and glass­ware.

Why I sold a beer to ben­e­fit She­jumps:

A lot of women in the Pa­cific North­west are in the back­coun­try, which is awe­some, but many can’t af­ford avy cour­ses. I wanted to help pro­vide af­ford­able avy ed­u­ca­tion for my peers.

Ad­vice I’d give my 15-year-old self:

Learn how to do back­flips.

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