And he is adamant his previous training set him up well for creating Hargreaves Hill Brewing Co in Victoria’s Yarra Valley. But that is the leap that Simon Walkenhorst made. How many classical pianists do you know? It’s hard to imagine that there would be a lot of skill transferral from being a classical pianist to a professional brewer. SIMON WALKENHORST, HARGREAVES HILL BREWING CO Or the Platypus 200, a dark brown ale brewed in celebration of the 200 th brew at Seven Sheds, and made with cocoa nibs, toasted quinoa and ginseng. Take Razzamatazz, a summer wheat ale infused with local clover honey and locally grown raspberries. This creativity resonates through his range of beers. Creativity is also one of my stronger suits.” “I guess I had developed sound organisational skills and was used to working to tight deadlines. “Having a handful of mentors, who I’d met through my beer writing and who I knew I could call on for help, was a huge advantage in the early days of Seven Sheds,” he says. As Australia’s preeminent writer on beer for more than the last 30 years, Willie says that his experiences as a journalist in beer served him well. ![]() “As a small business owner, along with my partner Catherine, I can pretty much do whatever I decide to do.”Īnd therein must be one of the most fulfilling things one could find in a career. “It is totally fulfilling to be able to create beer that you and others want to drink,” he says. “I realised if I didn’t give it a go, I could end up a really grumpy, unfulfilled individual after all, you only get one shot at life.”ĭespite his preliminary advice to prospective professional brewers, Simpson does insist that it is a tremendous experience that is liberating and satisfying. “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. We all have ‘sliding doors’ moments where a single decision or experience can change the course of our lives.
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