My work; outside of beer, with just a little bit of it inside too.

For over twenty years I have worked as an electrical engineer within the water pump industry, working with all sorts of pumps from domestic shower pumps right up to large industrial applications.  The work wasn’t just limited to pumps though, it was all types of rotating electrical plant; if you can think of a piece of equipment containing an electric motor, I’ve probably worked on it.

The largest of which was on board HMS Ocean whilst it was docked in Devonport.  We replaced bearings on the motors that powered the ships gun compressors.  These motors were huge, 265kw and weighing nearly a ton each.  The bearings were pretty hefty too, I could easily put my leg through the centre of one!

In amongst all this heavy industrial work, I’ve kept a few brewery pumps running too. The first brewery I can recall visiting for work was O’Hanlons.  There have been a fair few others along the way, but it all started here.

Prior to becoming just Hanlons and its relocation to Half Moon, the brewery was based on a farm just outside Whimple.  It was pretty rustic to say the least, the track that led to the brewery skirted a field and would have been the ideal playground for someone like Petter Solberg or Marcus Gronholm, but for me in my van it was ridiculous.  When you eventually reached the brewery you were often greeted by a large boar that pretty much roamed free, but it was fine, you just accepted it and got on with it.

Fighting through the cigarette smoke in the office, you’d check in and find out what needed doing.  The brewery itself was served by a borehole and a well, each having their own pumps and water treatment.  The equipment had a hard life and breakdowns were inevitable, regular servicing was required too.  Even though I got to know the equipment very well, you just never knew where the next failure would be.  But the one thing I did know, was that without water, there would be no beer, so the pressure was always on to get things working again.

Once the job was finished, I’d often leave with a few bottles of Yellow Hammer.  This was the Yellow Hammer I loved, bottle conditioned and slightly hazy, I could drink bucket loads of this golden fruity delight, and did too! It was just a beautiful beer.

Back then, the thought of being self employed never even crossed my mind, I had no reason to be self employed, so why would I be?  But, like everything, I had to change.  The driving force behind this change was the arrival of our baby, Ace, and for the last seven months I have been self employed and doing what I have always done, working with electrics, pumps and water.

The brewery work has continued too, I was approached by Two Drifters shortly before Christmas and asked if I would install some water filtration plant in their new brewery. How could I say no?  A new local brewery, promising new beers, with strong ethics in sustainability and carbon negativity; this was going to be a slightly different challenge, but one I was up for.

In late 2018, Gemma & Russ Wakeham began the massive task of setting up their brewery on the outskirts of Exeter.  Located near the airport and powered by 100% zero emission energy, everything about the brewery had to be managed and controlled with sustainability in mind.  Their plans were big too.

The finished product was to be delivered locally in the brewery’s own electrically powered van, which would only be charged at the brewery by their zero emission electricity.  The use of carbon neutral couriers would enable the products to venture a little further too.

To go beyond carbon neutrality and become carbon negative, the brewery will be working in partnership with Climeworks to remove CO2 from the air.  By using direct air capture, more CO2 is removed from the atmosphere than is produced in the emissions from the production, manufacturing and transportation of the ingredients that are used for brewing.

This technique will enable Russ and Gemma to create what they believe to be, the world’s first carbon negative brewery and distillery.

The plan for my work was to install a water softener, reverse osmosis unit and an ultraviolet steriliser, along with a pump and some plumbing around the brewery.  With this equipment in place, the incoming water would be completely stripped of its chemical and bacteriological load and later remineralised to suit any style of beer.  Various tappings were installed throughout the brewery to give the option of using raw, softened or RO water.  These different waters could then be used for different processes in the brewery, depending on the requirements of the process.  A mechanical seal cooling system for the brewery pumps was also plumbed in.

The RO water was also piped over to the distillery to be used in the production of rum.  The six stills all required a water flow and return, with individual isolation and flow controls.  I modified an underfloor heating manifold to provide exactly this.  Each still has its own isolation valve and manual flow regulator, giving complete control of the distilling process.  The return water is not wasted either, it’s collected or passed back to the brewery for further use.

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Following on from this, I was asked to install the chiller system for the four fermenting vessels and cold liquor tank.  This was a big job for one man, with over seventy metres of pipe to snake around the brewery and into each vessel, along with solenoid valves, pressure regulators and commissioning valves.  A continuous circuit had to be achieved and the flow through each vessel balanced.  It had to look good too.  With this pipework being constantly on show, the angles had to be just so.  Being predominantly solvent weld ABS, you only get one shot at getting the final assembly correct, so there’s no place for any inaccurate measurements.  But when finished, it was incredibly satisfying to take a step back and just admire those angles.

Shortly after completion and commissioning, the beer entered the fermenting vessels for the first time to do its thing.  Drifters Gold was the beer of choice, a light golden beer with the right attributes for some summer drinking.  Swiftly followed by Sunrise, a peach infused pale, generously hopped to amplify the adjunct.

Both beers were due to be canned and the contract canning company had been booked weeks in advance, way before I’d even started to install the chilling equipment!  The pressure to complete in time was immense, but it all came together in the end and both Drifters Gold and Sunrise made it into cans, nestled in biodegradable can holders.

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Seeing both of these beers, and the rum, available to buy in local outlets, and directly from the brewery itself, was incredibly satisfying.  After all of the work I’d put in, which totalled well over 100 hours of labour, it was really quite overwhelming.

 

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Behind the photos.

Pictures are known to say a thousand words, and in recent times some of those words about my photos have been “what the hell’ or “how on earth did you do that?’

Occasionally there is a why too, and that why is always because I strive to create something different wherever I can. The photos I’ve taken over the last few years have always been centred around the beer in question. I may use a play on words or some other link to the beer, but either way, the beer always takes the lead, and I’ll fashion a picture around it.

It started when Moor Beer hosted Craft Beer Hour and I had a bottle of Confidence, a proper Moor beer, a 660ml bottle.  I’d seen plenty of floating cans and I thought, you know what, with this bottle of Confidence I can show just how confident I am and make it float.

It did take me while to figure out exactly how I would achieve this, as I didn’t want there to be any sign of anything supporting the bottle in the final photo.  But as you can see, the bottle is floating perfectly above the Moor glass.

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This, like all of my photos was not Photoshopped, I figured out a way of supporting the bottle without any of that support being visible in the final photo.  Take a proper look, can you work it out?

Since taking this, I explored a little further and came up with the photos that follow.

Cloudwater, Seville Row.

This shot was quite simple; with Seville Row sounding similar to Saville Row, all I had to do was make sure I distributed the one beer I had evenly between multiple glasses which formed a row.

Seville

Crane Beer, Cake by the Ocean.

Around the time that I took this photo, the band DNCE released a song called Cake By The Ocean. I had a bottle of Cake, so a photo of this beer by the sea seemed perfect.

Cake Ocean

St Austell, Smoking Guns.

Not being a gun owner I thought the best way to photograph this beer was to create a little smoke around it. I’m no longer a smoker but I do vape, and after multiple attempts of vaping around the beer I ended up with something I was happy with.

Smoking Guns

Art Brew, Art Attack.

These were the first beers I’d managed to get hold of from Art Brew and all I could think of was the children’s TV program Art Attack, I grew up with this being on TV and now with these beers I could take inspiration from that program and create a beer photo.

Art Attack

Verdant/Howling Hops, Auspicious Directions of 8 Mansions.

This is where things started to get a little deep, maybe a little too deep for some, but like with my other photos, I wanted to make this a little different.  Initially I wasn’t familiar with the concept of the Eight Mansions theory, and a lot of research was required in order to create this shot.

The Eight Mansions theory is a practice of Feng Shui used to determine the best and worst locations/positions of your dwelling.  It is used to find out whether you are compatible with the house and to find your favourable and unfavourable personal directions within that house.

I adapted the rules of the Eight Mansions theory to create my photo and here’s what I ended up with.

8 Mansions

Cloudwater/Other Half, Imaginary Greenscapes.

From the moment I saw this beer, and that artwork, I knew I had to photograph it in front of a pylon.  All I had to do was find a suitable location and make the shot.  Armed with some suitable support in the form of some steel pipe, I wandered into a farmers field and set about lining up the shot. I positioned the can and glass atop the pipe in front of a pylon and lined up the can artwork with the angular metalwork of the pylon.  The final photo was cropped in order to disguise to method of support.

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Salopian, Lullaby.

Everyone loves a nice lullaby before bedtime, and I’m no different.

Lullaby 1

Wilde Child Brewing Co.

These were both shot for Craft Beer Hour when Wilde Child hosted.  I was lucky enough to have had my name pulled from the hat to receive beer from the hosting brewery, so I thought I’d return the favour and take these.

Pushing Boundaries.

I pushed the boundaries of the floating can shot with this and made it float without using the ring pull.

Boundaries

Hedonistic Existence. 

It’s a ganache stout, so rather than putting the beer in the glass, I made some ganache and used that instead.  Both the beer and the ganache went down a treat.

Ganache

Brew By Numbers.

I know everyone thinks I favour the beers of Brew By Numbers for photo’s, I don’t, honest!  But, they have given me the most inspiration for photos over the last few years. I set myself a goal too, which was to take a photo of every DIPA that The Numbers brew, although I have done a few others along the way too.

55|01, Double IPA.

Nice and simple shot using a glass desk to create a reflection so you see a double of the bottle.

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55|02

Unfortunately this wasn’t bottled and as such, I have been unable to create a photo for this beer.  However, I would love to be able to do so.

55|03, Fifty Five is the Magic Number.

We all know that three is the magic number, so three bottles of 55|03 it is.

55|03

55|04, Four to the Floor.

Originally inspired by the Starsailor song of the same name, I wondered how I could make this into a beer photo.  If you are musical you’ll see that the position of the glass and bottles represents the notes on a stave of a disco bass drum pattern.  The floorboards play their part too.

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55|05, Hang Five.

Hang Five is a surfing term that describes when the surfer moves to the front of the board and hangs all of their toes over the edge of the board.  I emulated this by hanging the five bottles over the edge of my table.

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55|06, Firing on all six.

This is one for the petrolheads and fans of V6 engines.  I recreated a V6 engine using bottles and devised a method of support that was not visible in the final photo.

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You’ll notice that the number of bottles used in each photo corresponds with the recipe number, this is deliberate and will continue for as long as the DIPAs do.

01|27, Meanwhile, down on the allotment..

Just a few hundred yards from our house is a small collection of allotments, so I put my wellies on, grabbed my trowel and went to photograph some beer.  One of the allotment keepers was intrigued by what I was doing, he offered to help too. He told me that the plant in the background was actually Chard, but rather disappointingly, he didn’t have any Fennel.

Beetroot Fennel

01|30, Resting on your Lorals. 

Not being one to rest on my laurels, I will continue to take shots that will make you think a little differently about that beer sat in front of you.

Loral

But I’m not giving away the secret of this photo.

 

 

Golden Pints 2016

Welcome to my first ever Golden Pints.  You’ll find that it doesn’t conform to the same formula as everybody else’s.  Why should it?  This has been my year in beer, and for that reason alone I’m writing this my way and not to a prescribed formula.

So here you are.

Best bottled beer.

Marble Brewery, Portent of Usher.

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It’s difficult to explain exactly what this beer did to me when I drank it.  But I wished it would never end, it’s sumptuous, heavenly, warming and probably one of the best beers I’ve had this year.

Best Cask beer.

Tapstone Kush Kingdom.

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Photo credit: @forkandcarrot 

Hazy, fruity, gloriously full in the mouth.  Difficult to believe that it’s actually a cask beer.  The body and life of the thing are truly fantastic, definitely should be one of your five a day.

Best Canned beer.

To Øl Sur Mosaic.

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You really don’t need anything else in a can, but this.  Fact.

Best Double IPA.

The Number’s 55|01.

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It’s pretty damn near perfect, in every way.  Coupled to the way it just appeared, with no fuss.  Bang, here’s our first Double IPA.  Thank you very much.  The rest of you can stay at home.

Best Cloudwater DIPA.

V6 all the way, that aroma is just incredible.  So good in fact, that I’d quite happily have it as an air freshener.

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The order of the rest?  Oh just put the remaining version numbers into ERNIE and see what comes out.

Best use of beer tiles.

So many people have used beer tiles this year, it’s been a tricky one to conclude.  Do you go for consistency or variety?  Here’s some of my favourites of this year.

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Photo credit: @HoptimisticDude

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Photo credit: @Myles Lambert

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Photo credit: @Sparkyrite

But I think the overall winner has to be this from Matt The List.

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Best beertographer. 

Tom Denham has taken some spectacular shots this year.  Lighting and depth of field have been pretty near perfect in most of his shots, the subjects haven’t been too sloppy either.  Think he and I need a bit of a photo competition.

Best BBNo Saison.

All of them.

BBNo All Saisons

What do you mean one?  Really?

Ok, if I must.  It begins 01|

Best professional drinker.

Not saying, but here’s a link to the AA should you ever need it.

Best blog.

Has to be Adrian Tierney-Jones.  I’ve not kept up with a lot blogs as much as I should have done this year, and neither have I kept up with my own for that matter.  But I always manage to find time to read Adrians.  It’s pure beer poetry, no matter what he writes.  One could say it’s poetry in mash tun.

Best personal beery achievement.

Becoming an ambassador for St Austell’s Proper Job.

Sharing my love of this glorious beer with other like minded people and informing others of its presence has been great fun.  I’ve met some fantastic people over the last twelve months through being an ambassador, and I’m looking forward to 2017 and plenty more Proper Job.

Because as they say, it’s always Proper Job o’clock!

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