Simon entered the Brewing Industry as a Production Graduate Trainee with
Grand Metropolitans Brewing Division. In 1991 he moved into commercial
roles firstly as an On Trade Business Unit Director and then latterly
after the acquisition of Courage by Scottish and Newcastle, as Regional
Managing Director for the West of England and Wales. In 2003 he was
appointed Production Director at Berkshire Brewery and in 2004 joined
Scottish and Newcastle's UK Leadership Team as UK Manufacturing
Director. He was appointed as Executive Director of the Institute of
Brewing & Distilling in 2006. After completing a Ph.D on yeast research at Birmingham University's
Brewing School in the mid-70's, George has spent almost all his working
life in the brewing industry and before joining the Beer Academy in 2004
he was Head of the Technical Dept. for Carlsberg UK. He is a Fellow of
the Institute of Brewing and a past Chairman of the Board of Examiners
of the Institute of Brewing and an external examiner for the Brewing
degrees at Heriot-Watt University. He lectures for the Institute of
Brewing and Distilling, the Beer Academy and the Scandinavian Brewing
School and frequently presents beer tastings in the media, most notably
on the Richard and Judy Show, Sky and various radio programmes as well
as at the BBC's Good Food Show where he is introduced to the audience as
'The Beer Doctor'!
Thanks for posting this blog.this is really historical information.
The science behind beer brewing is both an art and a science, where precision and creativity blend harmoniously. Enzymes play a critical role in this process, breaking down starches into sugars, which are then fermented into alcohol. This not only speeds up the brewing process but also allows for greater control over the final product's flavor, texture, and appearance.
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ReplyDeleteThanks for posting this blog.this is really historical information.
ReplyDeleteThe science behind beer brewing is both an art and a science, where precision and creativity blend harmoniously. Enzymes play a critical role in this process, breaking down starches into sugars, which are then fermented into alcohol. This not only speeds up the brewing process but also allows for greater control over the final product's flavor, texture, and appearance.