When he was 27, Greg Brown found his ardour for brewing. He didn’t realise it on the time; he was a high-flyer in enterprise IT in London and had determined to relieve stress by attempting house brewing.
While it began as a passion, he was quickly allured by how the craft melded artwork and science, and each his logical and inventive sides, into one. Thus, when the chance to flip his passion into a profession offered itself, Greg seized it and has not regarded again since.
On 12 to 1, Adrian Abraham spoke to Greg Brown, Head Brewer at Thirty Six Brewlab and Smokehouse about how he ended up in Singapore after pursuing his ardour, and the way the Republic’s craft beer scene compares to the remainder of the world.
Adrian Abraham: When did you realise your ardour for brewing? I perceive that it began as a passion, so what’s the earliest reminiscence which you can recall?
Greg Brown: Like most brewers, I first received the bug for homebrewing. I began getting round 2005, again within the United Kingdom (UK) the place I used to be dwelling then – and the place homebrewing was fairly large as nicely.
So, my earliest recollections have been getting the homebrewing package from Wilko together with a bucket that I then positioned in my cabinet. Essentially, I made some good beers – and a few not-so-good beers – sitting proper subsequent to my scorching water service.
And throughout Christmas, I began making beers for some mates of mine. I had a good friend who was Scottish, so I made him a whiskey-inspired beer, and barbecue-flavoured beer for one other good friend who was South African.
When the craft beer scene within the UK began to kick off, it gave an impetus to the thought that there was one thing extra to this. With my background in IT, I noticed similarities between the 2 [fields] such because the curiosity and Science facet. And seeing it from this angle piqued my curiosity as nicely.
AA: You had a comfy job, however your passion took the entrance seat and that led to the choice for you to give up. So, why would you give up your job?
GB: That is precisely why – it was a job. But what I do now’s my ardour, it doesn’t really feel like a job. I’m going in each day with a smile on my face and I get to do one thing that I’m keen about. It is a actual privilege to give you the option to do what I do. So the reply is within the query, it isn’t a job.
I left additionally as a result of we get only a few alternatives in our working life to seize the second, and we have now to cross the Rubicon when the chance presents itself.
AA: In 2015, you had the choice of transferring to New York or Singapore and also you picked the latter. Why did you resolve on coming right here slightly than New York?
GB: I had choices and I wanted to have a look at them each. New York was in a approach very comparable to London by way of the cultural facet and surroundings. Singapore, alternatively, was the unknown and I used to be curious.
I’ve referred to as at Singapore a lot, whereas on the way in which again to Australia to go to my household, and have all the time loved my stopovers right here. But l all the time had the sensation that there was extra to uncover in regards to the place – an thrilling aspect of the unknown.
Upon touchdown right here, I noticed the wealth of tradition and meals together with the conviviality of the folks which, actually was one in all my greatest discoveries right here.
AA: What has been the perfect half about following your ardour and leaving a comfy job to do what you do now?
GB: I believe the perfect half is leaving with the chance to transfer into one thing that I’m keen about. As I discussed earlier, it doesn’t really feel like a job to me.
I like the truth that I get to be artistic, utilise curiosity, and get to have interaction with prospects by speaking to them about beers. There are simply so many sides to it. IT, nonetheless, would possibly make you are feeling a bit remoted at instances since you’re principally within the server rooms.
In right here [the brewery], you get to see the subject of beers being utilized in conversations and also you get to work together with folks in an surroundings that feels relaxed. I’m doing one thing that brings happiness and pleasure to another person and that’s rewarding to me.
AA: Do you might have any regrets [about moving to Singapore and starting the business here]?
GB: I’ve no regrets in any respect.
But if I have been to have one remorse, it could be that I didn’t begin earlier. I want I had completed this 10 years in the past as a result of it truly is such a tremendous career to be in.
I’m so lucky to have this chance, notably in Singapore, the place the craft beer surroundings is upcoming and well-received. There can be a good sense of group right here and it’s actually a great spot to be brewing in.
Listen to the complete podcast on Awedio: SPH’s free digital audio streaming service, to discover out extra about Greg’s private favourites and a sure event that concerned dropping a complete birthday cake into one in all his brews.
Download the podcast.
This article was first revealed in MONEY FM 89.3.
