I’m only here for the beer. And I’m here every single morning
FORGET COFFEE AND ROLL AND SAUSAGE.. HERE’S THE MAN WHO STARTS THE DAY WITH A PINT. AND GETS PAID FOR IT
When Keith Lugton arrives at work every morning, he doesn’t pop on the kettle – he sits down for a beer. Keith, 58, is one of just a handful of master brewers in the country. For the last four decades, he has worked for Tennent Caledonian Breweries mastering what he says is both the science and art behind making the perfect pint. And the only way he knows if he has succeeded in his goal is by tasting the product at the start of every working day. Keith, of Cumbernauld, said: “When I tell people what I do, the reaction is always the same. First, they always tell me how lucky I am. “Then they ask when I’m retiring so they can apply for my job. “But tasting beer is not like tasting wine, where you swirl it around your mouth then spit it out. “With beer, you need to properly drink it, to get the a f ter- taste and appreciate the fusion between the aroma and liquid on the palate. “The beer that leaves our brewery has to be equally consistent every time so I need to taste it every day.
“Each morning I taste a maximum of 10 samples – drinking a mouthful of each – checking its flavour profile and making sure it has all the attributes it is supposed to have.
“All in all, I’m tasting probably less than half a pint.”
But, with a smile, he adds: “It’s certainly not a hardship or chore.”
Keith was just 19 and planning to head to university to study chemical engineering when he heard about an opening as a lab assistant at Tennent’s Heriot brewer y in Roseburn, Edinburgh.
Already planning a wedding to his childhood sweetheart Ruth, he jumped at the chance of taking a job where he could earn as he learned – with the company paying to send him to college one day a week to study microbiology.
After eight years in the post, Keith moved to their famous Wellpark brewery in the east end of Glasgow. He went on to hold senior jobs with the firm, from brewing manager to maltings manager.
In 1989, he became a master brewer after completing four years
People always tell me how lucky I am to have this job
at university. Since then, he has helped devise the recipes for more than two dozen beers, lagers and ciders the company have launched, ranging from his first, Tennent’s Velvet in 1990, to his most recent, a rangeran of New Caledonia Premium BottleBo Ales.
TheTh beers he has produced – made fromfro the crystal waters of Loch KatrineKa – have sold more than four billionbil pints worldwide.
HeH has travelled the globe sharingsh his expertise as a masterma brewer and he judges at the World Beer Awards.
Keith,K who this month celebrce at es his 40 th anniversaryan of working for Tennent’s,Te now oversees productpro development and innovation.inn
HeH said: “Our classic Tennent’sTe lager hasn’t reallyrea changed but, as far as ourou other products are concerned,co we are always lookingloo ahead.
“When I first started, keg beers – beersb that were on tap in the pub – wwere the big thing but, over the years,ye that has declined and the take-home market has increased. There are also a lot more imported beers than before so competition is more intense. “In the 60s and 70s, you had a lager, a bitter, a special and Guinness but now there is so much variety – including light beers, gluten-free and everything else.
“The market is always moving forward and we always have to respond as best we can.
“One way of creating new recipes is through using marketing insight – perhaps looking at a product someone has launched that is doing well and knowing we need to bring out something similar. “The other way of creating a recipe is through pure wizardry – and taking a leap of faith by trying something to see what happens.”
Keith often dusts down old recipes from the Tennent’s archive as inspiration for new drinks, adding a modern twist.
While not all the products he conjures hit the market – he has a blood orange-inspired recipe he loves that didn’t make it – most do.
And he enjoys nothing better than watching others drink his wares.
The dad of two, who is also a proud grandad, added: “When I go on a night out, it does take me a wee while to switch off.
“As far as my own drink goes, I’ll bring it up to my nose, sniff it, taste it, put it down, look at how it’s behaving in the glass, before finally starting to just drink and enjoy it.
“But I like watching other people drinking, too. I even like to watch how the bar staff are pouring the pints, how the drink is presented.
“My wife and one on my daughters work for AG Barr, the makers of Irn- Bru – and none of us mind taking our work home.”