My Story
Like many women in the beer industry, I didn’t grow up dreaming of a career in beer. My path into brewing was anything but straightforward, and I’m incredibly grateful for the experiences and people that guided me to where I am today.
The most influential moment in shaping both my career ambitions and my approach to food and health came when my dad took me to a food fermentation class as a teenager. At the time, we were both interested in nutrition and the idea that good health begins with a good diet. We attended a sauerkraut-making workshop where I was introduced to the world of fermented foods and the remarkable role microorganisms play in transforming ingredients. I was immediately fascinated by the power of yeast and bacteria, and that fascination eventually led me to study food science at university. My original dream was to open a fermented foods shop where I could host workshops and share the accessibility, nutrition, and joy of fermentation with others.
It wasn’t until my third year at the University of California, Davis that I became interested in brewing. I rarely drank alcohol and knew very little about beer beyond the fact that it involved fermentation. While searching for summer courses, I came across an introductory brewing course in Nottingham and saw it as an opportunity to explore another side of fermentation science. During that course, my career ambitions completely shifted. My professor, Charlie Bamforth, drew me into the world of brewing through his passion for the industry and its incredible depth of science, history, and culture. Inspired by the possibilities within brewing, I completed my degree in food science with an emphasis in brewing.
Shortly after graduating, I moved to the UK determined to begin a career in the brewing industry. I joined Everards Brewery in Leicester as a packaging and brewing operative, where I gained hands-on experience across all aspects of production brewing, from brewhouse operations and laboratory quality checks to packaging cask and small pack beer. As my role developed, I pursued the CIBD Diploma in Brewing to deepen my technical understanding of brewing science. Although the exams were challenging, studying the material reinforced what I love most about brewing: the combination of chemistry, microbiology, creativity, and tradition that transforms simple ingredients into one of the world’s oldest and most culturally significant beverages.
After completing the diploma and moving into a technical brewer role, I realised that production brewing alone would not fulfil me long term. I found myself increasingly drawn to beer education and hospitality. Leading public brew days at Everards reminded me how much I enjoy sharing knowledge and helping people connect more deeply with what they are drinking. I began organising brew days and staff beer education sessions focused on beer styles, food pairings, and brewing techniques. Outside of work, I also organise tasting events for friends, ranging from introductions to beer styles to beer and food pairing evenings. These experiences confirmed that my greatest passion lies in making beer more approachable, engaging, and appreciated.
This past year, I transitioned into a new role as a fermentation scientist at Murphy and Son. In this position, I manage the wet yeast project, helping ensure breweries receive high-quality yeast while supporting the microbiology and research & development teams. This role also allows me to continue developing my communication and technical support skills while contributing to brewing apprenticeships and industry events.
My desire to become a beer sommelier is driven by a belief that beer deserves greater recognition as a complex, sophisticated, and deeply cultural beverage. I want to help bridge the gap between brewing science and consumer experience by creating engaging tastings and educational experiences that highlight the history, ingredients, craftsmanship, and sensory complexity behind great beer. Through education and hospitality, I hope to encourage more people to appreciate beer with the same curiosity and respect often reserved for wine.