When Tom Schmidlin ’92 saw his fraternity brother brewing beer at home, it sparked an interest that would shape the rest of his life. Curious, he began experimenting with his own batches, learning through trial and error. Before long, he was brewing larger quantities in his garage, and what began as a hobby quickly became a passion.
For years, Schmidlin continued homebrewing while entertaining the idea of opening a brewery. Instead of taking the leap immediately, he pursued a doctorate in biochemistry at the University of Washington, drawn in part by his fascination with fermentation science and yeast. While conducting research and navigating the challenges of securing grant funding, he also took a part-time job at a local brewery.
“Everyone warns you not to make your hobby your career because you’ll come to hate it, but I loved everything about beer and brewing,” Schmidlin says. “I eventually reached a point where I realized it was now or never. I spent a year and a half looking for the right space and, when I found it, everything unfolded from there.”
With a nod to his advanced degree, Postdoc Brewing opened to the public in 2014 and has been thriving ever since. Schmidlin continues to apply his scientific mindset to every batch, constantly experimenting with different yeast strains, fruits, and other ingredients to refine his recipes.
“To have people enjoying my beer was an amazing feeling,” Schmidlin says. “I was pretty confident that my beer was good from the homebrewing competitions I won, but seeing customers enjoying it in my own brewery was something special.”
Taste has long fascinated Schmidlin. Earlier in his career, he used his engineering degree to develop equipment at Starbucks, where he participated in sensory panels that evaluated every product before launch. Through extensive sensory training, he learned to identify flavor compounds and subtle taste differences. He later completed coursework through a beer judge certification program, further sharpening his palate and brewing expertise.
“It's really important to know what’s wrong with your beer so you know how to fix it,” he says. “That level of confidence also translates into producing better beer on a larger scale.”
Schmidlin’s success led to opening Postdoc Brewing’s second location in Kenmore, Washington, in 2024. Today, both taprooms attract loyal customers who return for their favorite craft beers.
Although Schmidlin is officially the head brewer, his role has evolved to include much more day-to-day management. Even so, he still makes time to develop and test new recipes. His passion for hospitality runs in the family. His grandfather owned a bar in Clark, New Jersey, during the 1950s.
More than a decade after opening Postdoc Brewing, Schmidlin’s enthusiasm for brewing remains as strong as ever.
