Ray Daniels's Beer Prescription
As a product manager at Abbott Laboratories, a developer of drugs and medical devices, Ray Daniels translated lab-speak into sales pitches aimed at blood banks and hospitals. Then, in 1990, he launched his own Chicago-based public-relations firm for health-care companies, a move that freed him up for something he was infinitely more passionate about: home brewing. After winning a series of prestigious competitions with his concoctions, he quit the fallback gig to start a brewery. “It’s a little too simple to say I like beer,” says Daniels, who studied biochemistry before earning a Harvard MBA. “I always viewed business as a creative outlet. I chucked everything to work on something I love.” The brewery never took off, but it wasn’t time wasted. Daniels spent more than a decade perfecting his craft, publishing books on brewing, and developing his own methods for testing the quality of beer—the basis for his Cicerone Certification Program for beer sommeliers.
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