Jonathan Hamilton

For over a decade, I have been involved in the food and drink sector, and have been brewing professionally for the majority of that time. My roles have involved both solo and team work, including leading teams and managing training.

My expertise lies in new-product development, and sensory evaluation, something which I pride myself in. In all of my roles over the past ten years in the brewing industry I have been involved in the whole process, overseeing everything from R&D, marketing, production and logistics. In my role at Beavertown I was responsible for overseeing all of their NPD and speciality beers, as well as growing the brand, and being responsible for the installation of new equipment.

In my current role as Head Brewer at Newbarns Brewery, I run a small team in maintaining a small, but growing range of brands, and ensure that they are consistent, to specification, and to the highest standard. In this role I have been responsible for raw materials acquisition, production planning, cellar management, new product development, record keeping, and laboratory analysis.

On top of my work in breweries, I have been involved with the world of food and drink publication, co-founding the magazine, Pellicle in May 2019. In this role, I have been responsible for writing, editing and photography for articles, running of the website, and creation and distribution of stock through our merchandise page.

Outside of the food and drink industry, I am involved with local radio, and present/product a monthly show on EHFM, and regularly take DJ work in the city. I also have a keen interest in fashion, and design, selling vintage clothes at markets, and also running my own second-hand clothes fair multiple times over the last years.

Head Brewer, Newbarns Brewery

Sep 2019 - Present

• Management of a team of brewers in the production, cellaring, and packaging of a range of beer brands
• Raw materials aquisition
• Rota management and production planning
• New product development including the production of a new Low Alcohol range
• Laboratory analysis and coordination of outsourced microbiology analysis and gluten testing
• Sensory evaluation of all brands
• Ensuring detailed and accurate data recording of all fermentation records, microbiology results, gluten testing and more

Co-founder & Editor, Pellicle

May 2019 - Present

• Pitching and the commissioning of pitches for upcoming articles
• Editing of all articles under the remit of Food or Wine
• Commissioning of illustration and photography to accompany articles
• Writing articles for the magazine
• Running of our online shop including packaging and distribution of stock
• Communication with our Patreon subscribers
• Organisation of a range of merchandise
• Photography for articles
• Updating and running of the website
• Hosting panels and talks at major festivals around the UK
• Co-presenting podcasts
• Organisation of our 4th Birthday Party including brewing a collaboration beer with Newbarns

Barrel Program Manager and Senior Brewer, Beavertown Brewery

Feb 2016 - Sep 2019

• New Product Development for a large range of both mixed-fermentation, barrel-aged, and other products which fell outside of the Tempus brand
• Production management
• Management of a team of brewers to oversee the production of beers
• Raw materials sourcing including oak barrels from across the world
• Organisation and installation of a new packaging line to increase production of bottled beers
• Sensory evaluation of beers including the undergoing of an intensive 3 day course with Aroxa/Cara Inudustries
• Filling, Emptying and warehouse management of over 300 barrels of beer• New Product Development for a large range of both mixed-fermentation, barrel-aged, and other products which fell outside of the Tempus brand • Production management • Management of a team of brewers to oversee the production of beers • Raw materials sourcing including oak barrels from across the world • Organisation and installation of a new packaging line to increase production of bottled beers • Sensory evaluation of beers including the undergoing of an intensive 3 day course with Aroxa/Cara Inudustries • Filling, Emptying and warehouse management of over 300 barrels of beer

Head Brewer, Hanging Bat Brew Co

Aug 2014 - Jan 2016

• Overseeing of production, packaging and delivery of beers brewed under contract at Drygate Brewing Co.
• Developing recipes and brewing over 80 different beers on the in-house Alpha Project pilot plant
• Raw materials acquisition, production management and scaling of recipes from pilot kit to production scale brews
• Packaging into keg, cask, and bottle both at the pilot plant and at production scale
• Recording brew data and completion of documentation
• Collaborating on numerous beers with Thornbridge, Weird Beard, Wild Beer, Almasty, Bad Seed amongst others
• Completion of paperwork including stock takes, HMRC duty returns, and costing analysis
• Planning for new 30bbl brewhouse including hop contracts, and brew schedule
• Fulfilment of deliveries for The Hanging Bat Brew Co. and our distribution company New Wave
• Coordinating and conducting brew-days for customers, building upon service skills gained in previous employment

Heriot-Watt University

Master’s Degree, Brewing and Distilling 2013 - 2014

Grade: Distinction

• Maintained consistently high marks throughout all modules and graduated in the top percentile overall.
• Courses undertaken included Malting and Mashing, Wort Boiling and Fermentation, Chemical

Engineering, and Filtration and Packaging.

• During my studies I was selected as one of five students to take part in the Natural Selection Brewing programme, in which I was part of a team tasked with developing and launching a new beer in Edinburgh and the North East. During this period I was able to put my brewing knowledge into practice on a large scale, as well as gain new experiences in marketing, sales, events and quality control.