About Southern Cross Brewing
About Southern Cross Brewing Company
The Back Story
It has been nearly 35 years since I made my first beer, twenty five litres of pale ale, and between then and now I've brewed beers of all styles across the two hemispheres.
But it hasn't always been about beer. I spent a number of years at the start of my career in the water sector, quality control mainly, and I find this experience relevant today when I look at brewing liquors, HACCP, SALSA, and of course beer quality.
I have owned and managed my own brewery overseas, which is still producing some of the original beers. I have exported beer across three continents, worked for a few years on the supply side with a maltster, judged beers at National finals in the UK and overseas, and have helped create many new Craft beers along the way.
More recently I have led the establishment of new brewing and packaging facilities, undertaken contract production for a variety of breweries; there is a good chance that if you have been drinking a craft lager around London recently then I may have brewed it or perhaps even designed it, and of course assisted many breweries in achieving SALSA plus Beer certification.
Being a SALSA Approved Mentor also affords me the opportunity to work with those breweries that are looking for continual improvement in both their beer and their processes.
It is a pleasure when they achieve certification and access new markets.
Some Awards and Qualifications
During my time brewing it has been a pleasure to see a variety of authors write about the beers I have made, some of which you can read about in the publications on this page.
Here in the UK many of the beers I have designed, and brewed, have won awards including SIBA Regional Champion, plus Regional Golds, Silver and Bronze across both large and small pack.
Elsewhere my beers held the Champion Craft Beer of South Africa for two consecutive years.
On a personal note I have MSc and BSc (Hons) in brewing related subjects, I am a member of both of the Institute of Brewing & Distilling and The Institute of Food Science & Technology.
I am a Registered Food Safety Manager, with Level 3 HACCP and Level 2 Food Safety certification.
You can read more about the beers we have made in this selection of publications
