During the first lockdown of the COVID-19 pandemic I decided to do something I had been dreaming about since my days at university. Out of work and with plenty of free time on my hands, I emptied the garage of our useless junk and converted it into the ultimate refuge - a nano-scale fermentary for brewing beer and cider. With generous help from family, family friends and some unexpected enthusiasm from my wife, the transformation was complete by summer of 2020.

My interest in brewing began while covering fermentation modules in my BSc Biochemistry and MSc Biotechnology syllabi. While working on a PhD in Plant Biochemistry, I began experimenting with home brews. After two years of post-doctoral research and two years with a global biotech company, I now work as a Protein Scientist for an exciting start-up in Cambridge. My scientific background has nurtured my approach to brewing and I am continuously fascinated by the plants and microbes that enrich our lives.