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FREELANCE

BEER WRITING

EVENTS AND

TASTING SESSIONS

I’m a fully qualified and accredited Beer Sommelier.

My job is to give people confidence when they’re choosing a beer. This could be deciding what to drink at the bar, or picking what to have with a meal, or even what to recommend to a customer in need of guidance.

I introduce people to beer styles and teach them to find and recognise the flavours they love.

You can hire me for freelance beer writing and tasting sessions.

Featured Articles

Beer Flavour Wheel

If you’ve ever struggled to describe what it is you’re tasting in your beer, this might help. This beer flavour wheel groups the most commonly found flavours in beer together and guides you to describe them with more precision as you go from the centre to the outer edge.

Do you know your beer’s recommended serving temperature?

Some people like their beer cold. It’s how beer drinkers have been taught to enjoy our brews for years. This is particularly true if you prefer a lager. But did you know that the colder your beer is the less you can detect its flavour and aroma? Other people like theirs a bit warmer. But…

In Praise of Beer in Cans

Ditch any idea that beer in cans is cheap and nasty. Cans are the ideal way to keep your beer tasting fresh and delicious. Read up on why.

10 Best Books For Budding Beer Buffs

Do you know someone who loves beer so much that merely drinking it isn’t enough? Is he thirsty for every drop of knowledge he can find on the subject? Does she want to learn more about all the beer styles out there, and how to pair them with the perfect dish? Or perhaps that’s you…

Kriek overload: drowning in cherry beer to find you the best one

I have always loved cherries. It’s one of my favourite flavours, so it’s no surprise that I’m also a big fan of kriek, the Belgian cherry beer. I inadvertently started amassing an army of bottles of the stuff early last year. I’d buy one and stick it in the cupboard, thinking to drink it at…

A visit to Mills Brewing

I visited Mills Brewing in Gloucestershire, set up to produce beer with ‘minimum modern intervention’. I was also lucky to taste a preview of their first spontaneously fermented beer.