S1, E91: Head Brewmaster, Mountain West Cider - Marcio Buffolo
Marcio Bufollo's journey from Brazilian biologist to head brewmaster at Mountain West Cider is a testament to how unexpected life paths can lead to remarkable careers in craft beverages. His story begins in Brazil, where he met his wife at a university campus bar while both were pursuing biology degrees. When she received an opportunity to complete her PhD research at the University of Utah, Marcio followed her to Salt Lake City, initially working as a research associate at the university.
The turning point in Marcio's career came through a connection between professors. A fellow scientist who knew the owner of Shades Brewing mentioned they needed someone with laboratory experience to address contamination issues that were causing their beers to sour and explode on shelves. Despite having only homebrewing experience, Marcio's scientific background made him the perfect candidate to build a quality control lab for the brewery. Using equipment purchased from the university's surplus center at bargain prices, he established a functioning lab and identified the culprit: Pediococcus bacteria in the heat exchanger.
What started as troubleshooting soon evolved into full-time brewing. When Shades' head brewer suddenly gave two weeks' notice, Marcio was thrust into the role, learning on a brand new 30-barrel system. His scientific approach to brewing—methodically changing one parameter at a time and analyzing results—led to remarkable innovations. During the pandemic, when taprooms closed and distribution channels were disrupted, Marcio and his team pivoted to creating a new beer every week for 18 months straight, resulting in 65+ unique flavors in a single year.
The experimentation was boundless: pie-inspired beers with graham cracker and cinnamon, jalapeno popper beers with bacon and cream cheese notes, and even a spaghetti dinner beer featuring tomato, basil, and oregano. This creativity earned Shades three medals at the World Beer Cup, a pinnacle achievement in brewing. However, despite this success, Marcio began feeling burnout and stress as market conditions changed post-pandemic.
A chance conversation led him to Mountain West Cider, where he discovered a new passion. As head cidermaker, Marcio found that cider production offered a better work-life balance while still providing ample opportunities for creativity and scientific exploration. The process of cidermaking—from selecting apple varieties to understanding fermentation nuances—tapped into his scientific mindset while allowing for both traditional and experimental approaches.
Marcio's dedication to mastering this new craft culminated in earning his Pommelier certification, the cider equivalent of a sommelier. He emphasizes that cider isn't just one beverage but encompasses over 25 distinct styles—from dry to sweet, still to sparkling, clean to funky, and everything in between. Under his guidance, Mountain West Cider continues to push boundaries while honoring traditional methods, creating everything from classic single-varietal ciders to unexpected concoctions like Bloody Mary cider.
For Marcio, the craft beverage industry represents the perfect intersection of science, creativity, and community. Whether brewing beer or fermenting cider, his story illustrates how scientific knowledge combined with a willingness to experiment can lead to innovative beverages that surprise and delight consumers. His journey from laboratory research to award-winning beverage production stands as an inspiring example of career reinvention and the unexpected paths that passion can illuminate.
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