Having brewed everything from a raspberry beer that exploded, to an elderflower saison that she considered poison, Watt truly learned through experience. Jenny Watt was also a student, looking for cheaper pints, when she entered the world of homebrew. If you can put yourself in a position where you can talk proper science with a professional brewer then they will respect your opinion, that’s a good way to squeeze into the industry.” I don’t think you need a formal education as long as you are getting the right information from the right sources, speaking to the right people and reading articles, books or forums. Nagpal is now the sales rep for Glasgow brewery Overtone and regularly homebrews exciting new beers, most recently brewing up a mint stout and a Belgian-style IPA with hops that give the taste of dill.ĭespite his formal brewing education, Nagpal’s advice for gaining that elusive pass into the world of hops and yeast is not to gain a certificate: “I’ve noticed most people who are homebrewers tend to have this little obsession with detail, reading and picking up as much information as they can. When he moved to Edinburgh he was able to join online brewing societies, openly discuss his interests and complete his Masters in Brewing at Heriot-Watt University. According to Nagpal, homebrewing is frowned upon in India and people can create trouble for you if you do try it, so his introduction to it was very much on the downlow: “There was a bootleg feel to what we were doing which kind of romanticised the idea for me a little bit.” Karan Nagpal’s brewing story is quite different, starting during his university days in Bangalore, India. “I made it, sold it, cleaned everything, delivered everything and I wouldn’t have managed to do it without homebrewing knowledge.” This holistic understanding of brewing has clearly paid off as Loch Lomond won brewery of the year at the Scottish Beer Awards in 2020. “When we launched in 2011 I was the only employee,” she tells us. Our story begins with Fiona MacEachern, who fell in love with homebrewing in her 30s and, after completing a brewlab course, launched her own brewery, Loch Lomond. Talking to four craft brewery workers who started their careers cooking up a hoppy storm in their own kitchens, we wanted to find out how they started homebrewing and what made them fall in love with the industry. Thanks to its low startup costs and welcoming, sharing community, homebrewing seems to be providing a route into craft beer for those who don’t fit that majority description.
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