14 January 2014
Ian Cameron, head brewer at Traquair House Brewery in the Scottish Borders, talks to us about his work with traditional, original brewing equipment. ...
Ian Cameron, head brewer at Traquair House Brewery in the Scottish Borders, talks to us about his work with traditional, original brewing equipment.
What do you enjoy most about working at Traquair House Brewery?
Working with some of the original equipment makes it interesting, along with the fact that it is very labour intensive. Most breweries today are hi-tech push button breweries whereas we are more hands on. We also meet lots of of interesting people when the estate is open during the summer. Some of them are brewers from all over the world who have come to see the old brewery and sample our ales.
How has the job changed over the years?
I have worked here for nearly thirty years and apart from renewing some of the brew plant, nothing much has changed. Our methods are basically the same, but we now brew twice a week rather than once a month as we did in the early eighties.
What makes Traquair House Brewery beer different to other beers on the market?
The fermentation vessels we use are over 200 years old and made from oak. This, along with the fact that we use all natural ingredients, including our own underground spring water, gives our ales a distinct flavour.
What’s the most difficult part of the brewing process?
Trying to control the temperature and speed of the fermentation can be tricky with old wooden fermenters. We have to keep an eye on them constantly. Cleaning them takes a lot of scrubbing by hand, as we can't use any chemicals on the old wood.
Find out more about Traquair House Brewery at the Traquair House website.