Brewmaster Scott Kirk from the PumpHouse Brewery talks about Beer Production and career as Brewmaster

Brewmaster Scott Kirk is the Brewmaster of The Pump House, one of the leading microbreweries in Bengaluru creating an austere experience to quench city’s thirst for chilled craft beer and intriguing food. An open-air set-up, which brings in the natural elements into the venue striking an enigmatic balance with the interiors that is exquisite and artistic, speaks stories in itself. Scott, the Brew Master at The Pump House, has come all the way from the U.S.A. He adds his unique brewery expertise to the brewpub, where he played a pivotal role in the initial stages of The Pump House. He is entrusted to deliver the ‘best beer’ in town with different flavours and taste. His role at the brewpub is to create beer recipes, produce and manage the production of the beer through all stages. He is also responsible to manage ingredient ordering and inventory as well as look into SOP’s for all stages of cleaning and production. He firmly believes in not using any enzymes, chemicals, colouring agents, artificial flavouring or preservatives, because he wants every sip to be nothing short of wholesome, or original taste, thereby ensuring the ‘best beer’ acquaintance! In conversation with Scott, he reveals the process behind brewing and beer production.   BV: What inspired you to be a brew master? Scot: Brewing is a science that requires a touch of art, which I think is what drew me to it.  Hard science can become a bit boring with how repetitive it gets, but a few touches of flair can break up the monotony for me.  I love to create for others and I love beer, so beer is the perfect industry for me.  I get to create new and interesting beers, while helping others enjoy themselves.   BV: Did you undergo any specific training to work under the brewery section? If yes, for how long it takes you to be a master in the brewery? Scot: No training is necessary to get into the field, but it is a section that requires practice and knowledge.  I started out brewing at home with no intention of doing it professionally.  After years of that, I still liked it and got a job at a brewery washing keg.  I slowly worked my way up and learned on the job, and went to brewing school while I was working as a brewer, all over about 5 years professionally.  How long it takes is up to the person doing it.  It is a passion for me, and I go home still thinking about brewing and beer, and that gives anyone a leg up on someone that goes home and checks out of their profession until they go back to work. BV: Would you please take our readers through the entire process of beer production? Scot: The main steps of brewing in order are:  Milling, Mashing, Lautering, Boiling, Whirlpool, Rest, Knockout, Fermentation, Maturation/Carbonation, and Serving We start by crushing the barley malt in a roller mill.  This exposes the inside of the malt kernel, exposing the starch inside.  We then Mash, by adding water heated to a specific temperature, to activate enzymes in the malt that will convert the starch into the sugars we want for beer.  We then lauter to transfer the sugar-rich clear wort into the boil kettle.  Once the kettle is full, the boil starts, for varying times of 60 minutes to 3 hours depending on the beer.  During this boil, the hops are added to create bitterness, along with different aromas and flavors.  Once the boil is complete, the wort (the sugar-rich process liquid before alcoholic fermentation) is whirled in a circle, which concentrates hop particulates and unwanted trub particles to the center of the kettle.  The whirl is then stopped and rest begins, giving gravity time to allow everything to settle to the bottom.  Next is knockout, (or flameout, casting, etc.) where the wort is transferred to the fermenter, being cooled to fermentation temperature on the way.  The yeast is typically pitched during this phase, and then it begins the work of converting the sugar into alcohol.  Once fermentation is complete, the beer is matured and then transferred to a serving tank.  In the serving tank we carbonate the beer and then it is ready to serve, although many decide to carbonate naturally in the fermenter by sealing it before fermentation is over.   BV: How your day-to-day looks like? What are the challenges you faced and how did you overcome them?  Scot:  Our days are split between brewing, transferring, cleaning, training and more cleaning.  Most days start with the set-up, checks, and inventory.  Then we start with the schedule for the day.  As far as challenges, there is a culture difference for me, and that has taken a good while to adjust to.  That was just a matter of adjusting to India though.  Most of the other brewing challenges are the same anywhere...equipment failures, electrical and plumbing issues, etc.  There are always new challenges that need a new solution, which is one of the pros of brewing in my opinion.  It isn't a profession for people that expect everything to go right. Scott Kirk BV: What are the pretty-requisites to be a brewery master?  Scot: There are no pre-requisites to running a brewery aside from experience.  Brewing schools certainly help get you there faster, but there's no replacement for the talent earned from hard work.  To run a brewery and create beers that will keep people coming back, it takes ongoing thought, planning, and work.  Listening to the people paying to keep you in a job by drinking your beer is by far the most important. For more such updates, follow us on Facebook, Instagram, and Twitter. Download our magazine Spunky Indian for exclusive stories.