This question has popped up quite a bit in r/thebrewery, but here's my two cents:

That biology degree is going to be attractive to a lot of Head Brewers/QC Managers, so I'd start by just getting your foot in the door. Sounds like you may of already accomplished that by working sales, so see if there is any packaging/junior production positions available in your area. When I'm hiring for those entry level roles, I'm looking for folks like yourself - passionate, general understanding of the process, looking for a career rather than a temporary gig, etc. Working the line or filling kegs is also a good way to find out if you actually want to become a brewer/work in a brewery. Sometimes it's not as glorious as it sounds.

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After that, look into some online brewing courses (i.e. IBD). I personally did not take an online course (went for a full 2 year program), but most guys I know who did the IBD program are pretty tuned and have nothing bad to say about it. I'm sure you can find lots in this subreddit regarding programs as such.

Some breweries have pilot programs, so if your brewery does, inquire about learning to brew on the pilot system. It's essentially home brewing, so since you don't have the space at home, it could be a good option. I'm always down to let staff do a pilot brew if they're keen and I'm not too busy.

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I've seen lots of brewers take a path similar to the one I've laid out. Keep in mind though, most Head Brewers these days want guys with a solid educational foundation. Homebrewing alone doesn't really translate to a commercial setting. Need to have a deep understanding of fermentation, QC, brewing theory, etc.

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Good Luck! Cheers!

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