A Wee Blether With...
Lisa Matthews, Scotland’s youngest female brewer who has just launched her first beer
What made you want to become a brewer?
My introduction to craft beer was when I worked at Eden Mill in 2014. Afterwards, I found out there was a degree at Heriot-watt University where I could learn brewing and distilling, so I sent off my UCAS application.
Did you always know you it was something you wanted to do?
Coming from the island of Islay, my interest in the distilling and brewing industry started an early age. Being a Junior Brewer at Harviestoun is my first full time job in the industry – it’s been a great way to kick start my career.
What’s special about Harviestoun Brewery where you work?
We consider ourselves a modern craft classic. We’ve been brewing in the shadow of the Ochil Hills since 1983, so we were making craft beer in Scotland long before it became popular – we’re the original hipsters!
At 27, how does it feel to be Scotland’s youngest female brewer?
It’s fantastic that there are more women taking leading roles in the brewing industry, but my gender doesn’t alter my working life. The only thing is that the guys tend to be taller than me since I am a modest 5ft 4ins so I always have step ladders at hand when I’m brewing!
What makes Heaven Cent different from other beers out there?
We didn’t want to use popular American hop varieties like citra and simcoe in this session IPA, as we’re committed to using the same local ingredients and yeast as we always have. Heaven Cent uses the centennial hop, which makes it unique and gives it a distinctive citrus tang.
What is your typical working day like?
My early shift starts at 6am, so I need a lot of strong coffee to keep me going! My job is hands-on and physical – we don’t rely on automated machinery and work by hand. It’s a real labour of love to make sure every drop of our beer is the best it can be.
What’s your favourite part of brewing?
I like the fact I can get my sleeves rolled up and get stuck into my role as brewer. From cleaning out the mash tun and weighing out the hops, to filling the casks and kegs and labelling the bottles – no day is ever the same.
Is creating a new beer challenging?
When creating a beer in a commercial setting you have various different constraints such as time, costs, and availability of materials. Creating a beer which fits within all of these constraints and still tastes great is the aim, and I find that a really enjoyable challenge.
What’s your favourite ingredient to use?
I enjoy experimenting with different types of the very best core ingredients – malt, hops and yeast. Changing even one of these slightly creates a significantly different product. There’s so much you can play around with.
Any advice for anyone who wants to get into brewing?
It is a difficult situation for the industry right now because of Covid-19, but you can do a course at Heriot-watt University or through the Institute of Brewing & Distilling. Learning in a brewery setting is another great option.