Inside the Brewery with Harpooner Aaron Moberger: Filtration Team
By: Aaron Moberger, Filtration Team Published:
Harpooner for: 2 ½ years
Favorite Harpoon: Harpoon IPA. I also enjoy the special/limited offerings brewed on the pilot system.
What you’re drinking when you’re not drinking Harpoon: Coffee club! (This is a very elite club at Harpoon!)
Realizing this is impossible in 3 sentences, what’s Filtration all about?
Filtration is the process between conditioning and packaging which consists of preparing the beer to be presented and drank. We use a centrifuge to remove haze and particulate, giving the UFO beers their authentic haze and additionally a DE filter on the bright beers to give them their characteristic brilliance. Filtering the green beer also helps floral hop notes and/or the unique esters of our house yeast to shine through in the final product.
Touché! So why did you choose a career in craft beer?
It was kind of a happy accident, really, but I stayed for the great people and tasty beer.
What’s your favorite part about your job here at Harpoon?
Our filtration technique is pretty hands-on so that keeps the day-to-day fresh. We're also working as a team in the cellar to refine some essential processes, which gives us the opportunity to think critically, carry out experiments, and analyze the results on a large scale.
You’ve worn a few different hats here at Harpoon. Has that helped you in your current position?
I worked on the bottling line for about a year, then the racker for six months, another six in the cellar, and have been working in filtration since last July. Getting to know the packaging processes for a year and a half helps in filtration because we work closely with one another. They can literally start to package beer from a bright tank as soon as we finish filtering into it.
How have you faired in the Harpoon Homebrew Competition?
I've worked on three Homebrew Competition teams. The beers were all tasty but my favorite was a single hop beer we brewed with Chief Brewing Officer, Al Marzi's home-grown Cascade hops. We picked the hops fresh that morning and started brewing ASAP. Fourth times a charm right?
What has been your favorite Harpoon event to work?
A couple summers ago I worked at the Harpoon BBQ Fest at our Vermont brewery. It's beautiful up there and a nice change of pace from the Boston. And the food was fantastic!