Master brewer raises a glass to 40 years’ service with drinks company

In the eyes of many, it is the ideal job, which starts every morning with a freshly pulled pint.

Now, after four decades’ service, the master brewer behind one of Scotland’s best known tipples has reflected on a career that has taken him from a lowly laboratory assistant’s post to one of the most influential jobs in the drinks trade.

Keith Lugton will tomorrow celebrate his 40th anniversary of working with Tennent’s, during which time he has developed more than 20 award-winning beers. 0 Keith Lugton joined the brewery firm as a teenager

He was taken on by the firm as a trainee in 1977, joining Tennent’s Heriot brewery in Roseburn, Edinburgh. At the time, he was considering applying to university, but had no formal qualifications. Over the years, however, he demonstrated a keen sense of what makes a good beverage, going on to devise the recipes for the likes of Tennent’s Velvet.

Mr Lugton’s current role centres around ideation, beer experiments, flavour development and, crucially, product tasting. Every morning, he samples around ten drinks to ensure they meet his standards.

Mr Lugton said: “Every day at work is a school day and brings an exciting new challenge. I’ve been able to create numerous award winning beers throughout my career, testing various different concepts along the way.”