Evan Flury isn’t wasting any time since finishing the Brewmaster and Brewery Operations Management program at NC.
Already the Buffalo, NY, resident is scouting locations to open a brew pub and looking for financiers to back his dream of opening his own micro-brewery.
Flury came to NC with industry experience and a desire to learn more. Though it took a little longer to complete the program because of travel restrictions due to the COVID-19 pandemic, he said there was an upside: It led to an opportunity for him to step into a Head Brewer role.
Flury shared the highlights of his Niagara College experience ahead of his June 13 convocation ceremony, where he’ll receive the Dean’s Award for achieving the highest grade in the School of Wine, Beer and Spirits.
Evan Flury
Hometown: East Aurora, NY
Academic achievement: Dean’s Award Winner, School of Wine, Beer and Spirits
What led you to study at NC and to your program of study?
While working at a brewery in 2019, I was hungry to learn more and develop into more advanced roles in the company. [It was] NC Brewmaster alumnus Dave Collins who pointed me toward the NC program.
What were you doing before attending NC?
I hold a BA in Music History and Composition, as well as a BA in American History from Binghamton University (Binghamton, NY). Following university, I spent a few years working in retail beer sales in New Jersey and New York, followed by a little over a year of running the cellar in a 20 BBL brewhouse in my hometown. In January 2020, I began the Brewmaster and Brewery Operations Management program at NC, before postponing Term 2 due to COVID-19 border restrictions. In January 2022 I returned to Term 2 and completed the rest of the program.
How do you feel about receiving the Dean’s Award for achieving the highest GPA in your program?
It’s incredibly validating to be given the Award, but I’m sure that there were others who did incredibly well.
Why are you passionate about your field of study?
The most interesting part of brewing is the breadth of fields that a truly competent industry employee needs to be proficient in. Whether it is trades work, such as electrical or HVAC, marketing and social media, chemistry or biology, or even finance, running a brewery involves such a wide skill set that always beckons new or developing knowledge.
What were the highlights of your program experience?
Overall [my experience was] very good, particularly in light of how COVID-19 threw a wrench into the middle of my progress. The biggest highlights were the class trips around the Niagara Peninsula, the many hours spent with both of my class cohorts in The Armoury and-of course–Project Brew.
Did you face and overcome any challenges to graduate?
The largest challenge was COVID-19, both as it relates to the delay in starting Term 2, but also as it relates to spending approximately two months taking distance learning classes and finals. COVID-19 was a blessing in disguise because it allowed me to step into a Head Brewer role in between terms to gain more in-depth real-work experience. Outside of COVID-19, the biggest challenge was to balance the daily commute back and forth to Buffalo while attempting to work full-time during Terms 2 to 4.
How do you feel your NC experience has helped prepare you for the future?
[It’s allowed] me to flesh out my known shortcomings from my industry experiences and exposed me to a wider knowledge base of industry topics that I will likely not specialize in (but are absolutely useful). I have gained a broader view of how a successful brewery functions, from grain to empty glass, and what steps the whole business can take to develop a higher quality experience and product while remaining profitable and thriving.
What have you been doing since you completed your studies at NC? Are you currently working or looking for a job in your field?
I have since found two jobs brewing at breweries in downtown Buffalo, as well as continuing a position on the board of the WNY Brewers Guild. I have begun technical consulting for breweries-in-planning and new breweries, specifically micro- and nano- breweries and brewpubs. As well, I’m currently studying to take my Certified Cicerone exam.
