The house of Stuart

Alastair Gilmour speaks to Stuart Cail, head brewer at Harviestoun Brewery in Scotland

How did you get involved in beer?

Like many people, as a student! My two industrial placements were at Harp Lager (I know, but I was a student) in Moss Side, Manchester and Moray Firth Maltings (as was) in Arbroath, Scotland. I then studied brewing at Heriot-Watt in Edinburgh and the rest is just a series of events.

What’s the best thing about working in the beer business?

Mixing work with pleasure! It’s a wonderful industry to work in. Brewers constantly trade ideas and help each other out. We frequently borrow or lend ingredients and ask or give advice. There are so many different ways to make good beer the possibilities are endless.

What is fashionable in beer at the moment?

With any luck our next brew or innovation! The increased interest in food pairings, beer recipes and beer lists are good news. Is beer set to become the new wine? We can all dream.

What do you think we’ll be drinking in the future?

Hopefully more quality beers and fewer alcopops. The trend lately has been for lighter hoppier beers, which I do prefer. However, times change and maybe darker beers are due more widespread appeal. There is also an increasing interest in speciality beers.

People are always looking for something a little different.

What has been your biggest contribution to the beer business?

I may have to get back to you on that one… Our Ola Dubh is certainly something we are all proud of. To be honest I think the biggest thing any of us can do is help create a fun environment for .....

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By Alastair Gilmour

Section : Last Shout

Page number : 82