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When you're only here for the beer
Manchester Evening News (UK) (07-12-2007)
REAL ale buffs spend many hours talking about what makes a good pint, and beer is revered by many across the world.
Brewing is undoubtedly an art form and requires not only creativity and innovation but patience and dedication.
It is also a skill that dates back many centuries, but recent decades have seen a renaissance in the appreciation of a good pint. And, following much consolidation in the industry, experienced brewers are in big demand.
Keith Sheard got his first taste for the industry more than four decades ago. Today, he is head brewer at Joseph Holt in Manchester.
The 56-year-old is responsible for all the beer brewed by the group, from sourcing the raw ingredients such as hops to overseeing the brewing process as well as developing products, including its award-winning honey and maple syrup beers.
Keith's first foray into brewing came at the age of 16, when he went to Joshua Tetley in Leeds on work experience.
While he was there, the manager took him on a tour of the brewery and the young Keith "was hooked".
After A-levels, Keith did a HND in chemistry when he failed to get on to a degree course in brewing science.
However, following a year at Samuel Smith's brewery in Tadcaster as a labourer, he secured a degree place at the International Centre for Brewing and Distilling at Heriot-Watt University.
During his last year, Keith secured sponsorship from Bass, which came with the promise of a job once he'd completed the course. He joined the group as a shift brewer and over the next 20 years worked his way up to be head of brewing.
Keith joined Joseph Holt in 1997 as an assistant brewer and two years later got the top job.
He says that experienced brewers are in demand and there is also a skills gap following the consolidation which has taken place in the industry.
But more and more brewers, including Joseph Holt, are taking on graduates to address the shortage.
He says: "It is an extremely creative industry and unique in the fact that brewers from other companies talk to each and often visit each other's premises.
"To get into the industry you'll need good practical and scientific skills as well as being creative and innovative, and there is something extremely satisfying knowing that someone somewhere is enjoying a good pint that you have created."
Brian Ward is the distribution manager at Hydes Brewery in Manchester.
He has worked in the sector for 17 years and has held a variety of positions involved in the brewing process.
Brian spent 15 years at Cairns Brewery in Liverpool, where he worked in production and was responsible for the canning of its beers and lagers. He joined Hydes two years ago and has held a number of roles from racking cask ales to working on the shop floor filtering beer.
Four months ago, he was promoted to distribution manager, responsible for all beer sold in Hydes pubs as well as dispatching beer brewed on the premises.
Brian says: "We often have six drays loaded with 80 kegs of beer leave the brewery each day, delivering to pubs across the north west and Wales, and I have to make sure that the correct orders are sent and delivered to the customers.
"In my current job I get to liaise directly with customers. I often visit pubs and taste the beer to make sure it has travelled OK - which is an enjoyable part of the job!"
THERE are a number of roles in a brewery and it is possible to transfer skills acquired in other industries, such as production management and engineering.
However, to become a brewer you will need a degree, preferably in brewing biochemistry or brewing engineering. There are specialist undergraduate and postgraduate courses for those with non-relevant first degrees.
It is also essential to get a good knowledge of the industry through work experience.
Salaries vary, but new entrants can expect to start on 15,000 to 22,000 a year.
A shift brewer will earn between 25,000 and 30,000, while a head brewer in a fairly large company could receive 40,000 to 70,000.
For further information, contact Brewing Research Inter- national at www.brewing research.co.uk or 01737 824 277, the Institute of Brewing & Distilling at www.ibd.org.uk or 020 7499 8144, or the International Centre for Brewing and Distilling at www.sls.hw.ac.uk /icbd.htm or 0131 451 3183.
Manchester Evening News (UK) (07-12-2007)
REAL ale buffs spend many hours talking about what makes a good pint, and beer is revered by many across the world.
Brewing is undoubtedly an art form and requires not only creativity and innovation but patience and dedication.
It is also a skill that dates back many centuries, but recent decades have seen a renaissance in the appreciation of a good pint. And, following much consolidation in the industry, experienced brewers are in big demand.
Keith Sheard got his first taste for the industry more than four decades ago. Today, he is head brewer at Joseph Holt in Manchester.
The 56-year-old is responsible for all the beer brewed by the group, from sourcing the raw ingredients such as hops to overseeing the brewing process as well as developing products, including its award-winning honey and maple syrup beers.
Keith's first foray into brewing came at the age of 16, when he went to Joshua Tetley in Leeds on work experience.
While he was there, the manager took him on a tour of the brewery and the young Keith "was hooked".
After A-levels, Keith did a HND in chemistry when he failed to get on to a degree course in brewing science.
However, following a year at Samuel Smith's brewery in Tadcaster as a labourer, he secured a degree place at the International Centre for Brewing and Distilling at Heriot-Watt University.
During his last year, Keith secured sponsorship from Bass, which came with the promise of a job once he'd completed the course. He joined the group as a shift brewer and over the next 20 years worked his way up to be head of brewing.
Keith joined Joseph Holt in 1997 as an assistant brewer and two years later got the top job.
He says that experienced brewers are in demand and there is also a skills gap following the consolidation which has taken place in the industry.
But more and more brewers, including Joseph Holt, are taking on graduates to address the shortage.
He says: "It is an extremely creative industry and unique in the fact that brewers from other companies talk to each and often visit each other's premises.
"To get into the industry you'll need good practical and scientific skills as well as being creative and innovative, and there is something extremely satisfying knowing that someone somewhere is enjoying a good pint that you have created."
Brian Ward is the distribution manager at Hydes Brewery in Manchester.
He has worked in the sector for 17 years and has held a variety of positions involved in the brewing process.
Brian spent 15 years at Cairns Brewery in Liverpool, where he worked in production and was responsible for the canning of its beers and lagers. He joined Hydes two years ago and has held a number of roles from racking cask ales to working on the shop floor filtering beer.
Four months ago, he was promoted to distribution manager, responsible for all beer sold in Hydes pubs as well as dispatching beer brewed on the premises.
Brian says: "We often have six drays loaded with 80 kegs of beer leave the brewery each day, delivering to pubs across the north west and Wales, and I have to make sure that the correct orders are sent and delivered to the customers.
"In my current job I get to liaise directly with customers. I often visit pubs and taste the beer to make sure it has travelled OK - which is an enjoyable part of the job!"
THERE are a number of roles in a brewery and it is possible to transfer skills acquired in other industries, such as production management and engineering.
However, to become a brewer you will need a degree, preferably in brewing biochemistry or brewing engineering. There are specialist undergraduate and postgraduate courses for those with non-relevant first degrees.
It is also essential to get a good knowledge of the industry through work experience.
Salaries vary, but new entrants can expect to start on 15,000 to 22,000 a year.
A shift brewer will earn between 25,000 and 30,000, while a head brewer in a fairly large company could receive 40,000 to 70,000.
For further information, contact Brewing Research Inter- national at www.brewing research.co.uk or 01737 824 277, the Institute of Brewing & Distilling at www.ibd.org.uk or 020 7499 8144, or the International Centre for Brewing and Distilling at www.sls.hw.ac.uk /icbd.htm or 0131 451 3183.
