Experience

Brew Toon

• United Kingdom
• Food and Beverage Services
• 1 - 100 Employee

• Brewer

  • Jul 2020 - Present

  Brewing upwards of 2000hl/ annum on our 14hl brew kit, 40 unique recipes created and produced by myself at commercial scale (10HL min), 10 of which make up the top 10 rated Brew Toon beers of all time on Untappd. I am responsible for Product Development on the brewery side. My favourite part of brewing is innovation, staying up to date with current trends and processes whilst remembering the fundamentals of brewing that have taken us to this point. Consistency is key and balance is crucial. Packaging as standard in a brewery role - bottling on an automatic 13 head kit (1200ph), canning on an ABE Lincan 7 head (1000ph) and kegs in all their guises. Quality and consistency control, including high precision and attention to detail within the brew day, shelf life testing, making and maintaining SOPs and keeping an organised and clean brewing environment. Record keeping and administration tend to be my job. Well versed in Viewplan, though tend to make my own Google Sheets for more complex matters. SALSA paperwork. Anything that needs done on production and cellaring in a brewery, I will be doing it. Show less



FOODSTORY LIMITED

• United Kingdom
• Insurance
• 1 - 100 Employee

• Event Manager

  • Nov 2019 - Jul 2020

  Managing regular events and creating and promoting new events at Foodstory - an independent cafe, plant based shop and events space in Aberdeen. Great organisational skills needed to coordinate many events every week, from workshop and community classes to live music and DJ nights. Lots of admin - excel, calendars and emails are a huge part of the job. Through the pandemic lockdown, I helped to turn this business into an online grocery and takeaway service within 3 days and made an ordering system from scratch. Plenty of Google Sheets, IT and customer service. Show less



Mike's Brewery

• New Zealand

• Brewer

  • Jan 2019 - Aug 2019

  Working directly with Head Brewer to create great craft beers, in a huge range of styles. Brewing on 24HL kit, competent in all processes from mashing in through to packaging. Day to day tasks including keeping records - brew schedules, fermentation graphs, temperatures, gravities, stock taking and orders. Also CIP, diacetyl rests, dry hopping, optimizing recipes and techniques, cleaning and filling kegs, cellar management, labelling, bottling and packaging. Problem solving, taking initiative and responsibility were huge parts of the job as I was often in the brewery by myself. Had direct involvement with recipe creation of 4 new beers - a Belgian Tripel with local honey, a Norwegian Trad Christmas Ale, a Kveik NEIPA and a Ginger Witbier. Show less



Six°North

• United Kingdom
• Breweries
• 1 - 100 Employee

• General Manager

  • Aug 2014 - Aug 2018

  Managed this independent Belgian & Craft beer bar with 24 draught lines and at one point over 300 bottles. Kept a constant rotation of beers, with 1000s of different kegs in my time there. Sole responsibility for everything involved in running a bar and kitchen and hitting high Gross Profit margins. Maintained excellent reviews on Facebook, TripAdvisor and Google year on year through happy, well trained, enthusiastic staffing. Built and kept a sizeable base of regular customers. Successfully hosted Cantillon Zwanze day ‘14 through ‘17 - sold out every year. Ran regular tap takeovers, meet the brewers, music nights and other events. Frequently held beer tastings, with ability to alter content based on the customer’s personal knowledge. Show less



Samuel Smith Old Brewery (Tadcaster)

• United Kingdom
• Food and Beverage Services
• 100 - 200 Employee

• General Manager

  • Aug 2013 - Aug 2014

  Managed a very busy central London pub over 3 Floors with a restaurant. Worked very hard to keep staff costs down and maintain high Gross Profits. Turned a failing pub with very little food service into a thriving pub and restaurant that was in the top ten most profitable Samuel Smith pubs in Britain by the time I left. Managed a very busy central London pub over 3 Floors with a restaurant. Worked very hard to keep staff costs down and maintain high Gross Profits. Turned a failing pub with very little food service into a thriving pub and restaurant that was in the top ten most profitable Samuel Smith pubs in Britain by the time I left.