GET WITH IT, BREW!

WHY DID YOU CHOOSE TO BECOME A BREWER?

I started as a project manager for Mitchells Brewery in Knysna and quickly became assistant brewer when I realised how awesome brewing beer is.

WHAT TRAINING DID YOU DO?

I studied a BSc Polymer Science at Stellenbosch. When we started Urban Brewing Co, I managed to retain a brewmaster, Jörg Finkeldey, arguably one of the best brewmasters in Africa. His main role was to mentor me into becoming a brewer.

DESCRIBE A DAY ON THE JOB end of a difficult project, and it’s been a great success.

Up early, start brewing at 04h00. It’s the best time as there are no calls, emails or WhatsApps to bother you. It’s just you, the beer and music! Some manual labour is involved in carrying full bags of raw material, valves are manually opened and closed, and there is a lot of cleaning! I’ll generally finish brewing around 16h00.

THINGS YOU ENJOY ABOUT YOUR WORK?

I also run the business – bartending, managing, sales and production –but brewing is definitely the best part.

WHAT DON’T YOU LIKE ABOUT YOUR JOB?

I’d say doing overtime work is the part of my job I like the least.

WHAT HURDLES HAVE YOU HAD TO OVERCOME DURING YOUR WORKING YEARS?

It was quite a big challenge having to learn a whole new field of technology – it was like learning a new language. It has also been very challenging meeting and dealing with all the different multinationals in the workplace.

WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER TO DATE? The highlight for me as a technician is having been involved in developing and building a new refinery.

IN YOUR LINE OF WORK IS EXPERIENCE AS IMPORTANT AS FORMAL TRAINING?

Yes, definitely. You learn a lot through experience that you can’t learn from formal training.

It’s a beautiful mix between science and art. I enjoy the recipe creation and experimentation the most.

ANY HURDLES YOU’VE HAD?

Recently, Covid. The lockdowns were really tough. We have been super lucky to survive and come out stronger when, sadly, other breweries have had to shut their doors.

WHAT’S BEEN THE HIGHLIGHT?

Receiving compliments daily from customers who just love our beer! Especially when they don’t know what cra beer is and a door is opened into a world of new flavours they didn’t realise were possible for beer. Also, winning best Weissbier in Africa is an achievement we are really proud of.

FUTURE GOALS?

Test new beer styles, grow our production and hopefully expand our team.

EXPERIENCE VS FORMAL TRAINING?

With cra brewing, experience is equally important, as it’s a hand-on process. You can learn a lot from

IS THERE A TYPE OF PERSONALITY BEST SUITED TO THIS WORK, OR CERTAIN TRAITS ONE SHOULD HAVE (OR NOT HAVE)?

The most important personality trait is that you need to be extremely patient. You also have to have good attention to detail and the ability focus on one thing for a long time.

“You need to be extremely patient”

WHAT ADVICE WOULD YOU GIVE TO SOMEONE STARTING OUT IN YOUR CAREER?

My advice for young people who want to be a technician is to get a good education in maths and physics.

DESCRIBE YOUR JOB IN THREE WORDS homebrewing and internet research. With the big commercial breweries, you would need formal education/ training, as it’s a lot more science based – they take the ‘art’ out of it.

Execute projects successfully.

WHAT TRAITS DO YOU NEED?

You must be able to work hard and smart. It’s a hands-on process but you also need to spend time researching new and old beer styles. The best brewers are the ones who are a bit OCD! To make an awardwinning beer you have to hit every mark and then some.

ADVICE FOR NEWBIES?

There is a lot of information pertaining to cra /homebrewing online. Research and learn. Start by brewing from home with your mom’s pots – you’ll probably make a lot of bad beer at the start, but that’s how you learn to make good beer. There are local homebrewing clubs you can join, including at UCT and Stellies. Offer your time at your local breweries; ask to start cleaning their equipment and grow from there

YOUR JOB IN THREE WORDS

In one, Tasty!