![]() “Flying back from New Zealand in early 2007 after my mother’s funeral, I was doing some soul-searching, as you do,” he recalls. Simpson was inspired to follow his dream after the passing of his mother. “They’re much easier ways to make more money,” he says. “Seriously, don’t do it unless…you happen to have a large fortune or you absolutely must get it out of your system.” ![]() ![]() “Don’t do it,” he says when asked about advising others who might be considering the career change. Head brewer at his very own brewery, Seven Sheds, in Tasmania that is. He’s worked in a homebrew shop, run a beer magazine, written various books on the subject and obviously he’s now a head brewer. Willie Simpson is a bit of a legend in the Australian beer scene. So find a comfy chair and sit back with a glass of your finest as you look for the inspiration that these pros all found. Amongst them a surgeon, a pianist, a writer and a lawyer. One of the brewers even advises against the profession despite making some incredible beers.Īll of these brewers are from vastly different backgrounds. As you’ll read though, that dream is filled with plenty of hard and dirty work. Here we explore four different brewers and the paths which led them to living our dream of becoming professional brewers. Whether it was brewing a truly amazing beer at home or just not particularly liking the job they were doing at the time. For those who made the leap of faith there had to be a light bulb moment when they decided that they could do it professionally. Chris Thomas chats to an ex-surgeon, ex-pianist, ex-writer and an ex-lawyer, who also happen to be very successful brewers.įor every professional brewer there are hundreds who have wanted to go pro or have at least entertained the idea over a few jars. It’s the same for those who have made the career change to join the ranks of professional brewers. Want to join for a day of education and fun? Check the dates below to see the venue most convenient to you.We all have ‘sliding doors’ moments where a single decision or experience can change the course of our lives. Daniel McCulloch, Regional Manager of Lallemand Brewing Asia Pacific had this to say, “ Our goal for this course is that brewers leave feeling confident in re-pitching yeast and being able to detect contamination issues before they arise.” Topics covered will include:Īfter the success of their previous tour (link here) as well as the wonderful response to the mobile R&D brewery skid, it was clear that bringing education directly to brewers is a post-lockdown solution for providing easily accessible, cost-efficient continued education to breweries. The cost all is AUD $350, which covers all of the aforementioned benefits. Attendees can select from a number of dates and locations, and will participate in a day of seminars as well as receive hands-on training with microscopes, an educational booklet to take home, lunch and beers while networking. Throughout the month of August, Daniel McCulloch and Richard Chamberlain, our Australia-based Technical team, will travel the span of Australia’s territories to bring essential microbiology understanding and best practice education to 6 cities throughout the country. With this concept, the Lallemand Brewing Micro Master Course was born. Bring hands-on learning experiences directly to the brewers. How can we help support brewers in the most meaningful ways with education? In short, we did find an answer with our next big trip for Lallemand Brewing Australia.
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