The Castlefield Rooms
18-20 Castle Street
6 February 2019
12.00pm to 4.30pm
Alice Batham | Brewster’s
Alice Batham is the technical brewer at Brewster’s Brewing. Alice, who has an MSc in Brewing from Nottingham University, brews on the company’s 30bbl brewery, manages fermentation, yeast handling, packaging and also the development of new recipes, ingredients, styles and optimisation of processing operations.
Steeped in brewing from an early age at her family brewery Bathams in Dudley, Black Country, Alice is the sixth generation of her family brewers and is helping Brewster’s in its the latest stage of its own brewing journey.
Doreen Joy Barber | Cloudwater
Doreen started out enthusing about beer in a professional capacity at the legendary Stardust Video & Coffee in Orlando, Florida, after getting her Master’s in Anthropology of Food.
As the second hire at London’s Five Points Brewing Company, she handled everything except brewing, focusing on events, marketing and partnerships.
Since joining Cloudwater in June last year, Doreen has focused mainly on events and social media, and it is the social element of beer that fascinates her most.
Brett Ellis | The Wild Beer Co
Brett Ellis is the co-founder and head brewer of Somerset’s Wild Beer Co. Since starting the brewery with Andrew Cooper in 2012, Brett has placed a particular emphasis on brewing, team development, combining flavours, barrel aging and beer blending.
The Wild Beer Co has nearly doubled production each year, helping build the wild and sour beer market in the UK, and they now export around 30% of production into 21 overseas markets.
The company also operate two bar/restaurants, Wild Beer at Jessop House in Cheltenham and Wild Beer at Wapping Wharf in Bristol.
Reece Hugill | Donzoko Brewing Company
Reece Hugill started brewing in his parents’ garden back in 2014. A chemistry graduate from Newcastle University and LMU Munich, Reece has gone on to make his mark with Donzoko Brewing Company and its flagship beer, Northern Helles.
In 2018, the brewery doubled capacity twice, dialled in its Helles recipe and launched 10 other beers. And this year, he Reece plans to take on more staff, invest in his own brewhouse and most importantly, make better beer than before.
Sam McMeekin | Gipsy Hill Brewing
Sam McMeekin is the co-founder of London’s Gipsy Hill Brewing. Since starting the business back in 2014, the company has gone from strength-to-strength, growing year-on-year.
In 2018, it opened a fully accessible tap room, released an increasing number of special beers and started a barrel-ageing program.
At Gipsy Hill, the company has refocused its vision to focus on three core principles: 1) Quality, 2) Innovation, 3) Community.
“Everything we do here bears those three elements in mind in the purest way we can. We’re going to be collaborating with interesting and different partners who will help us emphasis these goals,” says Sam.
Robert Percival | Lallemand
Robert Percival is a qualified brewing professional with extensive experience in quality and technical roles in beer production.
As regional sales manager for Europe at yeast specialists Lallemand, Robert handles technical support and management of Lallemand Brewing customers, specializing in fermentation.
He is also involved in the R&D for new product development of Lallemand Brewing yeast and fermentation products