There’s never a dull day at work. As head brewer, I spend a good part of my day going over what the team has brewed, dry hopped and centrifuged. I try to involve the team as much as possible when it comes to working on projects, and spend time planning their growth and progression, as well as recruiting top brewers. Whenever we’re working on a new beer, a good part of my day revolves around meetings with the planning team, the quality team, compliance, marketing and sales. These days my role doesn’t involve as much physicality as it used to, but what I always loved about this job is engaging physically and mentally with what you are doing: making science while lifting heavy loads.
Before Beavertown I worked at Brewdog. The brewery is based in Scotland and after two-and-a-half years there I felt I needed a new challenge and I missed living in London. Beavertown was the perfect place for me to move to as it was going through a big expansion at the time, with a lot of opportunities to progress, learn and contribute. The brewing industry isn’t huge, and I knew a few people already working here, so I contacted them and asked if it was a smart move for me – and everyone was excited and happy to be working here. Plus, I’ve always liked Neck Oil. Essentially, too many things aligned and it made the decision a very easy one.
One of the things I love most about working in beer is the feeling you get when you go to the pub and have a pint of a beer you’ve brewed, fermented, dry hopped, centrifuged (and processed in any way) and it’s delicious. There’s an extra great feeling when you see other people enjoying it.
One of the biggest misconceptions about the job is that you’re drinking all day. Another big one is that anyone could do it, when it actually requires a lot of knowledge to do it well. Finally, there’s the idea that it’s cool or glamorous. It’s really hard work.