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Specialising in modern, seasonal beer.
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Our individuality and shared humanity is central to Cloudwater and its culture. It’s not about just brewing beer, but it’s about building something meaningful, and fulfilling, while striving for a sense of holistic, collective and individual satisfaction and happiness. Abandoning traditional power and influence brewery hierarchy, we work together within a hybrid company structure that promotes a best-idea-wins culture to fully engage each of us, irrespective of time served or seniority, as we join forces to offer you our best.

The talented people on our team are at the heart of our business, and it is through them and their endeavours that we are where we are today. From our wort producers, to our community engagement team, each of us plays an equally vital role in serving you, our community, with dedication, focus, and our highest aspirations.

 
  Mark Cotterrell — Brewery Manager   With six years experience of questionable home brews using my scientific background, I joined Cloudwater a few months after we started production to help out wherever help was needed. In the years since, I’ve learned just how much there is still to learn and how much higher there is to aim — from the knowledge, wisdom and amazing beers of ever-gracious colleagues and friends in the implausibly excellent beer community.  Beer for me is something that is at once a visceral sensory experience, and an endless deconstruction of everything from great to awful in each beer. This may not be healthy.   Desert island beer:  What’s the cold storage like on the island?

Mark Cotterrell — Brewery Manager

With six years experience of questionable home brews using my scientific background, I joined Cloudwater a few months after we started production to help out wherever help was needed. In the years since, I’ve learned just how much there is still to learn and how much higher there is to aim — from the knowledge, wisdom and amazing beers of ever-gracious colleagues and friends in the implausibly excellent beer community.

Beer for me is something that is at once a visceral sensory experience, and an endless deconstruction of everything from great to awful in each beer. This may not be healthy.

Desert island beer: What’s the cold storage like on the island?

  Hannah Murphy — Head of Retail   I joined Cloudwater the day after our first birthday, in February 2016, with no previous beer industry experience after taking quite a change in career path. It has been one of the toughest but most rewarding challenges of my life. But my past experience in a customer-focused role at a major UK retailer has been vital in helping me get to grips with the task of managing our trade accounts.  It has been incredibly rewarding to play a role in the brewery’s growth but also to join such a strong community of independent producers and drinkers because I love the social side of this industry! For me, beer is something best enjoyed amongst friends and pints are my thing, so a beer that makes me want to drink every last drop, and go back for a second, are the ones that inspire me the most!   Desert island beer:  Ice cold crispy lad Tegernseer Hell all the way!

Hannah Murphy — Head of Retail

I joined Cloudwater the day after our first birthday, in February 2016, with no previous beer industry experience after taking quite a change in career path. It has been one of the toughest but most rewarding challenges of my life. But my past experience in a customer-focused role at a major UK retailer has been vital in helping me get to grips with the task of managing our trade accounts.

It has been incredibly rewarding to play a role in the brewery’s growth but also to join such a strong community of independent producers and drinkers because I love the social side of this industry! For me, beer is something best enjoyed amongst friends and pints are my thing, so a beer that makes me want to drink every last drop, and go back for a second, are the ones that inspire me the most!

Desert island beer: Ice cold crispy lad Tegernseer Hell all the way!

  Al Wall — Brewer/Brewery Engineer   My career started in brewery process engineering, which was something I then pursued at University, with a particularly focus on process and design engineering. So that made me a natural fit for any engineering work that’s required within the brewery, on top of my role as a brewer.  During my time studying, I worked in a variety of bar jobs, including everything from part-time bar person to assistant general manager. But, throughout this period, I also developed a passion for brewing and recipe development, and even more so the mathematics and fundamentals of how brewing works, through home brewing.  My home brewing experience forged a specific interest in wild yeast and beer that has some sort of life of its own, not bogged down by the usual life cycle of a saccharomyces fermented beer. This is why I have often taken the lead on our barrel-aged beers.   Desert island beer:  To Øl Sans Frontiere, as this was the beer that helped me discover my love of Brettanomyces.

Al Wall — Brewer/Brewery Engineer

My career started in brewery process engineering, which was something I then pursued at University, with a particularly focus on process and design engineering. So that made me a natural fit for any engineering work that’s required within the brewery, on top of my role as a brewer.

During my time studying, I worked in a variety of bar jobs, including everything from part-time bar person to assistant general manager. But, throughout this period, I also developed a passion for brewing and recipe development, and even more so the mathematics and fundamentals of how brewing works, through home brewing.

My home brewing experience forged a specific interest in wild yeast and beer that has some sort of life of its own, not bogged down by the usual life cycle of a saccharomyces fermented beer. This is why I have often taken the lead on our barrel-aged beers.

Desert island beer: To Øl Sans Frontiere, as this was the beer that helped me discover my love of Brettanomyces.

  Jay Krause — Brewer   Before joining Cloudwater in 2016, I spent five years running my own brewery, Quantum Brewing Co in Stockport, performing the roles of brewer, salesperson, delivery driver, warehouse manager and accountant. During that time I enjoyed a number of successes and was lucky enough to pour at each of the first five years of Indy Man Beer Con. But before running a brewery, I trained as a mechanic, which can come in very handy when things break around the brew house!  I love seeking out new beers and great sensory experiences when travelling. But the beer experiences that inspire me could be anything from drinking Tegernsee Spezial in the brewery restaurant to cask pints in Stockport’s Ye Olde Vic with the fire on, laughing with friends.   Desert island beer:  On the hot days on the island I'd be reaching for a classic IPA like Jai Alai by Cigar City. When the cold evenings roll in, it's hard to beat a perfectly conditioned pint of Oakham Citra.

Jay Krause — Brewer

Before joining Cloudwater in 2016, I spent five years running my own brewery, Quantum Brewing Co in Stockport, performing the roles of brewer, salesperson, delivery driver, warehouse manager and accountant. During that time I enjoyed a number of successes and was lucky enough to pour at each of the first five years of Indy Man Beer Con. But before running a brewery, I trained as a mechanic, which can come in very handy when things break around the brew house!

I love seeking out new beers and great sensory experiences when travelling. But the beer experiences that inspire me could be anything from drinking Tegernsee Spezial in the brewery restaurant to cask pints in Stockport’s Ye Olde Vic with the fire on, laughing with friends.

Desert island beer: On the hot days on the island I'd be reaching for a classic IPA like Jai Alai by Cigar City. When the cold evenings roll in, it's hard to beat a perfectly conditioned pint of Oakham Citra.

  Jake Oulsnam — Brewer   My journey in brewing started when I got myself an apprentice brewer’s role at a traditional cask brewery in Stoke called Titanic. But it took a turn in a completely different direction in 2013 when I joined Buxton Brewery, initially as Assistant Brewer before progressing to the role of Brewer, and I worked there throughout the brewery’s surge in popularity as a result of the Omnipollo project. So I joined Cloudwater in October 2017 with a good breadth of varied brewing experience.  But my interest in beer was sparked while drinking at a country pub called Barley Mow in the village of Kirk Ireton in the Peak District with my dad and his mates. I quickly developed pint lust, and the combination of good beer, good company, and a good pub is what really gets me going - that and a pickled egg in a bag of salt and vinegar crisps, obviously.   Desert island beer:  Cask ale - as it would be at perfect serving temp on the island. Any balanced pale/bitter would do, though obviously Landlord and Salopian Oracle spring to mind.

Jake Oulsnam — Brewer

My journey in brewing started when I got myself an apprentice brewer’s role at a traditional cask brewery in Stoke called Titanic. But it took a turn in a completely different direction in 2013 when I joined Buxton Brewery, initially as Assistant Brewer before progressing to the role of Brewer, and I worked there throughout the brewery’s surge in popularity as a result of the Omnipollo project. So I joined Cloudwater in October 2017 with a good breadth of varied brewing experience.

But my interest in beer was sparked while drinking at a country pub called Barley Mow in the village of Kirk Ireton in the Peak District with my dad and his mates. I quickly developed pint lust, and the combination of good beer, good company, and a good pub is what really gets me going - that and a pickled egg in a bag of salt and vinegar crisps, obviously.

Desert island beer: Cask ale - as it would be at perfect serving temp on the island. Any balanced pale/bitter would do, though obviously Landlord and Salopian Oracle spring to mind.

  Robyn Bell — Cellar Manager   I decided I wanted to be a brewer five years ago while working in Australia, and stumbled into this wonderful industry of craft beer after working bar shifts at Mountain Goat Brewery in Melbourne. From there, I went home to Canada to work at Sawdust City Brewery for six months, before moving to the UK in 2015 to join Cloudwater in its early days. It has been a wonderful journey, and I am now in charge of quality assurance, fermentation, yeast management and cellaring.  My decision to work in beer was one of the best I have made, and I’m constantly inspired by the people this industry attracts. I find them switched on, as well as political, thoughtful, creative, honest, and downright lovely. Craft beer seems disproportionately filled with wonderful people, and I look forward to new friends with every tap takeover, festival, and collaboration we do.   Desert island beer:  I have tried a lot of beer, but one that sticks out is a fresh hop harvest Chinook pale from Sawdust City Brewery in Canada. It sounds so boring, but this beer took my breath away. It was so delicately fresh, so pure, and I haven't quite had an experience like it since. I was actually working on Sawdust City's canning line at the time, and I definitely I drank well over my 'appropriate quality control designated quantity' on that particular afternoon...

Robyn Bell — Cellar Manager

I decided I wanted to be a brewer five years ago while working in Australia, and stumbled into this wonderful industry of craft beer after working bar shifts at Mountain Goat Brewery in Melbourne. From there, I went home to Canada to work at Sawdust City Brewery for six months, before moving to the UK in 2015 to join Cloudwater in its early days. It has been a wonderful journey, and I am now in charge of quality assurance, fermentation, yeast management and cellaring.

My decision to work in beer was one of the best I have made, and I’m constantly inspired by the people this industry attracts. I find them switched on, as well as political, thoughtful, creative, honest, and downright lovely. Craft beer seems disproportionately filled with wonderful people, and I look forward to new friends with every tap takeover, festival, and collaboration we do.

Desert island beer: I have tried a lot of beer, but one that sticks out is a fresh hop harvest Chinook pale from Sawdust City Brewery in Canada. It sounds so boring, but this beer took my breath away. It was so delicately fresh, so pure, and I haven't quite had an experience like it since. I was actually working on Sawdust City's canning line at the time, and I definitely I drank well over my 'appropriate quality control designated quantity' on that particular afternoon...

  Ben Casey — Cellar/QC   I joined the team in February 2018 after graduating from University with a BSc in Chemistry and working at a craft beer bar in my hometown. Finding a job in a brewery had always been my goal and it was serendipitous that Cloudwater were looking for someone to assist Robyn on the ‘cold side’ of the brewery at that time.  It’s my responsibility to ensure our fermenting or conditioning beers are progressing as we would like, and operating our Polymerase Chain Reaction (PCR) tests to identify potential precursors for spoilage in our beer. So my background in chemistry and lab work are incredibly useful.  Given my background, wild fermented beers, in particular, really excite me. I find it completely bizarre, exceptionally clever and a tad surreal that microorganisms, given the right conditions and tools, are able to spontaneously turn sugar water into one of the most complex things you'll ever taste.   Desert island beer:  If we're talking Castaway and I'd found adequate hydration by the time the beers turned up somehow, then Tilquin Gueuze as I would quite happily drink that all day even if it wasn't alcoholic. If I'm able to dig one out of the past I'd say Axe Edge or Stronge Extra Stout from Buxton (cheers Jake!). Those beers changed me as a person.

Ben Casey — Cellar/QC

I joined the team in February 2018 after graduating from University with a BSc in Chemistry and working at a craft beer bar in my hometown. Finding a job in a brewery had always been my goal and it was serendipitous that Cloudwater were looking for someone to assist Robyn on the ‘cold side’ of the brewery at that time.

It’s my responsibility to ensure our fermenting or conditioning beers are progressing as we would like, and operating our Polymerase Chain Reaction (PCR) tests to identify potential precursors for spoilage in our beer. So my background in chemistry and lab work are incredibly useful.

Given my background, wild fermented beers, in particular, really excite me. I find it completely bizarre, exceptionally clever and a tad surreal that microorganisms, given the right conditions and tools, are able to spontaneously turn sugar water into one of the most complex things you'll ever taste.

Desert island beer: If we're talking Castaway and I'd found adequate hydration by the time the beers turned up somehow, then Tilquin Gueuze as I would quite happily drink that all day even if it wasn't alcoholic. If I'm able to dig one out of the past I'd say Axe Edge or Stronge Extra Stout from Buxton (cheers Jake!). Those beers changed me as a person.

  James Jones — Cold Side   My interest in beer beyond just something for drinking on weekends came started when I discovered German and Belgian classics at Sandbar in Manchester. It snowballed from there and I ended up working at BrewDog’s Manchester site for three-and-a-half years before joining Cloudwater in 2015.  I've done a number of different tasks around the brewery since, picking up my IBD qualifications along the way, and am now in charge of our HopGun. What this means is that I'm responsible for ensuring any ‘cold side’ hops added to our beer provide the kind of flavour and aroma we want. So it makes sense that I've got a love for big IPAs, both West Coast and New England styles.   Desert island beer:  Port Brewing Mongo IPA

James Jones — Cold Side

My interest in beer beyond just something for drinking on weekends came started when I discovered German and Belgian classics at Sandbar in Manchester. It snowballed from there and I ended up working at BrewDog’s Manchester site for three-and-a-half years before joining Cloudwater in 2015.

I've done a number of different tasks around the brewery since, picking up my IBD qualifications along the way, and am now in charge of our HopGun. What this means is that I'm responsible for ensuring any ‘cold side’ hops added to our beer provide the kind of flavour and aroma we want. So it makes sense that I've got a love for big IPAs, both West Coast and New England styles.

Desert island beer: Port Brewing Mongo IPA

  Lee Daniels — Packaging Lead   Starting out with pre-gig pints of Hoegaarden in the late 90s, I’ve spent almost 20 years drinking and learning about beer. I quickly moved on to Trappist, Flemish and Lambic beers and, at some point, discovered West Coast IPA. I’ve been home brewing for at least five years, mostly making New England IPAs - they didn't exist in the UK in 2013, so I had to brew my own! I’m currently working on wild fermentation from cultures I've built up from rare or old Lambics and any other interesting dregs I come across, before adding blackberries and raspberries every summer from woodlands near where I live.  Today, I'm more interested in the social side of beer and less interested in ticking. I’ve been fortunate to have tried many world-class beers of all styles, so I'm just happy sharing a jug of rough Lambic in a Pajottenland cafe or drinking a pint of lager at a gig.   Desert island beer:  Drie Fonteinen Oude Geuze. It’s the perfect beer - as juicy and fruity as any IPA when fresh, yet still delicate, and super dry. It’s always refreshing and has loads of oak character but it is never overpowering. This beer, to me, expresses every flavour and skill in brewing to an incomparable level.

Lee Daniels — Packaging Lead

Starting out with pre-gig pints of Hoegaarden in the late 90s, I’ve spent almost 20 years drinking and learning about beer. I quickly moved on to Trappist, Flemish and Lambic beers and, at some point, discovered West Coast IPA. I’ve been home brewing for at least five years, mostly making New England IPAs - they didn't exist in the UK in 2013, so I had to brew my own! I’m currently working on wild fermentation from cultures I've built up from rare or old Lambics and any other interesting dregs I come across, before adding blackberries and raspberries every summer from woodlands near where I live.

Today, I'm more interested in the social side of beer and less interested in ticking. I’ve been fortunate to have tried many world-class beers of all styles, so I'm just happy sharing a jug of rough Lambic in a Pajottenland cafe or drinking a pint of lager at a gig.

Desert island beer: Drie Fonteinen Oude Geuze. It’s the perfect beer - as juicy and fruity as any IPA when fresh, yet still delicate, and super dry. It’s always refreshing and has loads of oak character but it is never overpowering. This beer, to me, expresses every flavour and skill in brewing to an incomparable level.


  Tae Han Lee — Packaging   After trying several different European and American beers, I became sick of the watery lager that is most popular in my home country and was inspired to make my own flavoursome beer in the future. And that’s why I’m now in England!  I moved here from South Korea so that I could continue my beer education and I was really happy to join the team at Cloudwater. Before arriving in this country, I had home brewed for two years and worked at Magpie Brewing Co in Seoul for one year, but I had completed my BJCP and Cicerone certifications and become a Doemens Beer Sommelier. Outside of beer I was also a research engineer for three-and-a-half years and have a chemistry degree, which is very useful in a brewery!   Desert island beer:  Duchesse de Bourgogne, as I love both sour and malty flavours.

Tae Han Lee — Packaging

After trying several different European and American beers, I became sick of the watery lager that is most popular in my home country and was inspired to make my own flavoursome beer in the future. And that’s why I’m now in England!

I moved here from South Korea so that I could continue my beer education and I was really happy to join the team at Cloudwater. Before arriving in this country, I had home brewed for two years and worked at Magpie Brewing Co in Seoul for one year, but I had completed my BJCP and Cicerone certifications and become a Doemens Beer Sommelier. Outside of beer I was also a research engineer for three-and-a-half years and have a chemistry degree, which is very useful in a brewery!

Desert island beer: Duchesse de Bourgogne, as I love both sour and malty flavours.

  Claudia Asch — Packaging   I'm part of the packaging team, so I run the canning line, keg beer and bottle, too. I also assist in filling our barrels for our barrel ageing programme. Part of my duties also include maintaining stocks and placing orders for our production needs, so I'm a bean, or actually, a hop counter, too! I cross over into the cellar as well, mostly doing CIPs (clean-in-place) of bright tanks or fermentation vessels and do some hop gunning. I've also had the pleasure of doing lots of fruit additions, zesting lemons and oranges, crushing plums, and churning up chuckle berries. It's a smorgasbord of beery things, and I like it that way.   Desert island beer:  Ooof, don’t make me choose!

Claudia Asch — Packaging

I'm part of the packaging team, so I run the canning line, keg beer and bottle, too. I also assist in filling our barrels for our barrel ageing programme. Part of my duties also include maintaining stocks and placing orders for our production needs, so I'm a bean, or actually, a hop counter, too! I cross over into the cellar as well, mostly doing CIPs (clean-in-place) of bright tanks or fermentation vessels and do some hop gunning. I've also had the pleasure of doing lots of fruit additions, zesting lemons and oranges, crushing plums, and churning up chuckle berries. It's a smorgasbord of beery things, and I like it that way.

Desert island beer: Ooof, don’t make me choose!

  Jeremy Stull — Barrel Projects   I've been a serious beer dork for a while now, as there was always good craft beer around coming up in Kansas City, MO. I first got into wheat beer, hoppy pales and IPAs, did some homebrewing and went on brewery tours all the time. But it was my time living in the Netherlands that gave me access to a large selection of traditional beers, such as Lambic and saison, which had a very big effect on me.  During my time in the Netherlands, I decided to work towards opening my own shop and moved to Manchester, where I worked at a couple of pubs before opening Beermoth in February 2013. I've been tracking down and importing quality beers ever since, and later I also opened Cafe Beermoth.  Now, I’m applying my knowledge of funky barrel-aged beers and experience working with many of the best producers in this area to expand our own barrel programme.   Desert island beer:  Split between De La Senne Taras Boulba, Orval and Jolly Pumpkin Bam Biere.

Jeremy Stull — Barrel Projects

I've been a serious beer dork for a while now, as there was always good craft beer around coming up in Kansas City, MO. I first got into wheat beer, hoppy pales and IPAs, did some homebrewing and went on brewery tours all the time. But it was my time living in the Netherlands that gave me access to a large selection of traditional beers, such as Lambic and saison, which had a very big effect on me.

During my time in the Netherlands, I decided to work towards opening my own shop and moved to Manchester, where I worked at a couple of pubs before opening Beermoth in February 2013. I've been tracking down and importing quality beers ever since, and later I also opened Cafe Beermoth.

Now, I’m applying my knowledge of funky barrel-aged beers and experience working with many of the best producers in this area to expand our own barrel programme.

Desert island beer: Split between De La Senne Taras Boulba, Orval and Jolly Pumpkin Bam Biere.

  Brett Pemberton — Warehouse Lead   I’ve done a pretty wide variety of jobs throughout my career, including four years as a science teacher and a stint in retail management. Through a combined interest in youth education and music, I also helped to set up Harmony Youth Project in 2001, a charity working with schools and young people in Bolton for which I’m still a director and vice chairperson.  But I had always wanted to get involved in beer, having home brewed since the early 2000s, working my way up to a 100L brew kit, and after being inspired by the growing modern scene in Manchester. I joined the team in August 2015, when there were still only eight of us, to look after the warehouse, where I could put my previous retail management experience to use.  Outside of beer, I’m also a keen photographer and still run a small photography studio in my spare time.   Desert island beer:  To Øl Peardon My French

Brett Pemberton — Warehouse Lead

I’ve done a pretty wide variety of jobs throughout my career, including four years as a science teacher and a stint in retail management. Through a combined interest in youth education and music, I also helped to set up Harmony Youth Project in 2001, a charity working with schools and young people in Bolton for which I’m still a director and vice chairperson.

But I had always wanted to get involved in beer, having home brewed since the early 2000s, working my way up to a 100L brew kit, and after being inspired by the growing modern scene in Manchester. I joined the team in August 2015, when there were still only eight of us, to look after the warehouse, where I could put my previous retail management experience to use.

Outside of beer, I’m also a keen photographer and still run a small photography studio in my spare time.

Desert island beer: To Øl Peardon My French

  Luke Scott — Warehouse   My interest in beer started when I was younger and used to go out drinking with my dad. Where I grew up, around Milton Keynes, traditional cask beer dominated so I developed a taste for beers with a stronger malt profile.  Before arriving at Cloudwater with a lot of experience in various manual handling roles, which included working in a foundry and working at a cable company, winding vast lengths of cable around huge drums. All of that helped me work to a timetable and within a team, which can be pretty useful when managing the steady stream of beer constantly coming into and going out of our warehouse!   Desert island beer:  Brewdog 5am Saint or a pint of Guinness. I’ve had many a night drinking Guinness only to regret it afterwards.

Luke Scott — Warehouse

My interest in beer started when I was younger and used to go out drinking with my dad. Where I grew up, around Milton Keynes, traditional cask beer dominated so I developed a taste for beers with a stronger malt profile.

Before arriving at Cloudwater with a lot of experience in various manual handling roles, which included working in a foundry and working at a cable company, winding vast lengths of cable around huge drums. All of that helped me work to a timetable and within a team, which can be pretty useful when managing the steady stream of beer constantly coming into and going out of our warehouse!

Desert island beer: Brewdog 5am Saint or a pint of Guinness. I’ve had many a night drinking Guinness only to regret it afterwards.

  Emma Cole — HR/Accounts   I was a member of the original Cloudwater team and have a total of 16 years of retail management experience. The last eight of those have been in beer, covering a number of roles, from general manager and area management to human resources before joining Cloudwater in early 2015.  The beer experiences that really inspire me are those that offer consistency and balance of flavour, which is a big reason why I find myself returning to the leading Lambic producers time and again.   Desert island beer:  Girardin, Cantillon or Drie Fonteinen Lambic or Gueuze. Please don't make me choose which.

Emma Cole — HR/Accounts

I was a member of the original Cloudwater team and have a total of 16 years of retail management experience. The last eight of those have been in beer, covering a number of roles, from general manager and area management to human resources before joining Cloudwater in early 2015.

The beer experiences that really inspire me are those that offer consistency and balance of flavour, which is a big reason why I find myself returning to the leading Lambic producers time and again.

Desert island beer: Girardin, Cantillon or Drie Fonteinen Lambic or Gueuze. Please don't make me choose which.


  Vilma Jakutyte — Online Retail   During seven years in hospitality, I worked everywhere from fine dining restaurants to countryside Robinson's pubs, but discovered craft beer during the early days of Buxton Brewery back in 2011. I became such a regular customer that I probably knew Buxton’s beers better than their own team, so it was no surprise when I joined the team at the Buxton Tap House! Since then I have spent two years at a national wholesaler, where I worked my way up from a Buying Assistant to Cask Ale Category Manager, and nine months on the wholesale team at our neighbours Blackjack Brewery and Glassworks.  I’m now in charge of the online shop here and I love working within craft beer, mainly because I’m inspired by the community and how passionate people are. My beer preferences change all the time as my tastes develop and we move through the seasons. That's the beauty of this industry - there's so much choice.   Desert island beer:  I’m not picking one, that’s not fair! I’ll just drink water instead!

Vilma Jakutyte — Online Retail

During seven years in hospitality, I worked everywhere from fine dining restaurants to countryside Robinson's pubs, but discovered craft beer during the early days of Buxton Brewery back in 2011. I became such a regular customer that I probably knew Buxton’s beers better than their own team, so it was no surprise when I joined the team at the Buxton Tap House! Since then I have spent two years at a national wholesaler, where I worked my way up from a Buying Assistant to Cask Ale Category Manager, and nine months on the wholesale team at our neighbours Blackjack Brewery and Glassworks.

I’m now in charge of the online shop here and I love working within craft beer, mainly because I’m inspired by the community and how passionate people are. My beer preferences change all the time as my tastes develop and we move through the seasons. That's the beauty of this industry - there's so much choice.

Desert island beer: I’m not picking one, that’s not fair! I’ll just drink water instead!

  Adam Blaszczyk — Retail   I joined the team in September 2018 after working in the coffee industry for 16 years. The two industries share a lot of similarities and many of the Speciality Coffee Association qualifications and sensory skills I picked up in my previous career are really useful in the beer world. I also spent four years as an area manager in charge of 100+ staff, which taught important organisational skills, and how to prioritise effectively.  The combination of good people and good beer you find at many beer events made me realise what a great and welcoming industry it is, and those experiences drove me to become a part of it too. Indy Man Beer Con has always captured this essence particularly well and the fact it’s in my home city means it’s especially close to my heart.   Desert island beer:  Other Half 4th Anniversary Imperial IPA. I had this quadruple dry hopped 10% monster at a bottle share earlier this year, and loved it. Can still taste those hops.

Adam Blaszczyk — Retail

I joined the team in September 2018 after working in the coffee industry for 16 years. The two industries share a lot of similarities and many of the Speciality Coffee Association qualifications and sensory skills I picked up in my previous career are really useful in the beer world. I also spent four years as an area manager in charge of 100+ staff, which taught important organisational skills, and how to prioritise effectively.

The combination of good people and good beer you find at many beer events made me realise what a great and welcoming industry it is, and those experiences drove me to become a part of it too. Indy Man Beer Con has always captured this essence particularly well and the fact it’s in my home city means it’s especially close to my heart.

Desert island beer: Other Half 4th Anniversary Imperial IPA. I had this quadruple dry hopped 10% monster at a bottle share earlier this year, and loved it. Can still taste those hops.

  Connor Murphy — Community Engagement   My path into the beer industry was a bit of a winding one. After starting out as a journalist, I spent seven years working in marketing and PR before joining Cloudwater in May 2018.  But, in my spare time, I founded Manchester Beer Week and was the lead organiser throughout its first three years, helping to grow it into a festival that attracted almost 15,000 people to more than 120 events in 2018. My passion for beer also extended to home brewing, but I nearly burned down my house when brewing on a 100L, gas-powered kit, so that put an end to that one.  My home town of Manchester has played a huge role in my beer education - from my first pint of cask bitter to the exciting modern beer community that has grown over the past 10 years - and I’m excited about the opportunity I have now to help the scene here grow from within. Us Mancunians usually like to tell you where we’re from and give you 10 reasons why it’s better than where you’re from within 10 minutes of meeting you.   Desert island beer:  Orval. In fact, if anyone’s happy to donate a case of various vintages, I’ll happily take myself off to that island right now!

Connor Murphy — Community Engagement

My path into the beer industry was a bit of a winding one. After starting out as a journalist, I spent seven years working in marketing and PR before joining Cloudwater in May 2018.

But, in my spare time, I founded Manchester Beer Week and was the lead organiser throughout its first three years, helping to grow it into a festival that attracted almost 15,000 people to more than 120 events in 2018. My passion for beer also extended to home brewing, but I nearly burned down my house when brewing on a 100L, gas-powered kit, so that put an end to that one.

My home town of Manchester has played a huge role in my beer education - from my first pint of cask bitter to the exciting modern beer community that has grown over the past 10 years - and I’m excited about the opportunity I have now to help the scene here grow from within. Us Mancunians usually like to tell you where we’re from and give you 10 reasons why it’s better than where you’re from within 10 minutes of meeting you.

Desert island beer: Orval. In fact, if anyone’s happy to donate a case of various vintages, I’ll happily take myself off to that island right now!

  Doreen Joy Barber — Community Engagement   I started out enthusing about beer in a professional capacity at the legendary Stardust Video & Coffee in Orlando, Florida, after getting my Master's in Anthropology of Food (I actually did my dissertation on CAMRA!). After moving to the UK, I did likewise at The Jolly Butchers in Stoke Newington, as well as a few other notable craft beer pubs in North and East London.  In March 2013, I joined The Five Points Brewing Company as their second hire. During my time there I went from doing everything except brewing - although some mornings I had to help mash in because there wasn't anyone else - to eventually focusing on events, marketing and partnerships.  Since joining Cloudwater in June 2018, I have focused mainly on events and social media, and it is the social element of beer that fascinates me most. Beer is such an incredibly social medium that so many people from all different backgrounds and walks of life can get on board with and go, "This beer is great! Do you want some?"   Desert island beer:  If I’m not on an actual desert island, it would be Harvey’s Sussex Best in tip-top condition. If I am actually stranded on a desert island, I’d probably want something a bit harder.

Doreen Joy Barber — Community Engagement

I started out enthusing about beer in a professional capacity at the legendary Stardust Video & Coffee in Orlando, Florida, after getting my Master's in Anthropology of Food (I actually did my dissertation on CAMRA!). After moving to the UK, I did likewise at The Jolly Butchers in Stoke Newington, as well as a few other notable craft beer pubs in North and East London.

In March 2013, I joined The Five Points Brewing Company as their second hire. During my time there I went from doing everything except brewing - although some mornings I had to help mash in because there wasn't anyone else - to eventually focusing on events, marketing and partnerships.

Since joining Cloudwater in June 2018, I have focused mainly on events and social media, and it is the social element of beer that fascinates me most. Beer is such an incredibly social medium that so many people from all different backgrounds and walks of life can get on board with and go, "This beer is great! Do you want some?"

Desert island beer: If I’m not on an actual desert island, it would be Harvey’s Sussex Best in tip-top condition. If I am actually stranded on a desert island, I’d probably want something a bit harder.

  Jason Dey — Direct Sales   It was thanks to my daughter Ashleigh, who is a member of the team at our Unit 9 tap room, that I got into craft beer. Before joining Cloudwater last year, I had spent six years as a Senior Operations Manager at a maritime security company, but the majority of my professional life was spent in the Royal Marines where I reached the position of Sergeant.  But I decided I wanted a change and getting into the beer industry was exactly what I needed. I’m responsible for delivering to all our direct trade customers and I love getting out on the road and meeting our customers. It’s particularly enjoyable as everyone always seems so happy to see me, although I realise that’s probably more about them getting their hands on our beer than it is about me.  And if it’s not about the beer, it’s usually about Alfie, my loyal and excitable travel companion who joins me in the van most days. He usually gives a very warm welcome to anyone he meets!   Desert island beer:  Our Helles. Since drinking it for the first time, I haven’t been able to drink any other lager!

Jason Dey — Direct Sales

It was thanks to my daughter Ashleigh, who is a member of the team at our Unit 9 tap room, that I got into craft beer. Before joining Cloudwater last year, I had spent six years as a Senior Operations Manager at a maritime security company, but the majority of my professional life was spent in the Royal Marines where I reached the position of Sergeant.

But I decided I wanted a change and getting into the beer industry was exactly what I needed. I’m responsible for delivering to all our direct trade customers and I love getting out on the road and meeting our customers. It’s particularly enjoyable as everyone always seems so happy to see me, although I realise that’s probably more about them getting their hands on our beer than it is about me.

And if it’s not about the beer, it’s usually about Alfie, my loyal and excitable travel companion who joins me in the van most days. He usually gives a very warm welcome to anyone he meets!

Desert island beer: Our Helles. Since drinking it for the first time, I haven’t been able to drink any other lager!

  Linzi Hughes — Co-Manager at Unit 9   I've been running the Cloudwater brewery tap room since April 2017, both in its previous incarnation as the Barrel Store and our current space at Unit 9. Prior to this, I spent 15 months managing the Piccadilly Tap in Manchester city centre and organised events for the renowned Royal Exchange Theatre.  But my experience in events and festivals stretches back to a 13-month internship with Sheffield co-operative Regather, where I was responsible for curating a series of supper clubs, outdoor theatre performances, and fringe events for both the Tour de Yorkshire and Tramlines. I have also spent five years as Box Office Manager for Cloudspotting, a music and arts festival held in Gisburn Forest, Clitheroe with a capacity of 1,000 attendees.  The beer industry drew me in because it is fast-paced, forward-thinking and inclusive. It’s an extremely progressive and exciting industry, which suits me perfectly. I fell in love with beer whilst working for Thornbridge to support myself financially during my internship and quickly saw my future in the industry!   Desert island beer:  I've been drinking a lot of Marble Pint again recently, so I choose this beer because I can't imagine my life without it at the moment.

Linzi Hughes — Co-Manager at Unit 9

I've been running the Cloudwater brewery tap room since April 2017, both in its previous incarnation as the Barrel Store and our current space at Unit 9. Prior to this, I spent 15 months managing the Piccadilly Tap in Manchester city centre and organised events for the renowned Royal Exchange Theatre.

But my experience in events and festivals stretches back to a 13-month internship with Sheffield co-operative Regather, where I was responsible for curating a series of supper clubs, outdoor theatre performances, and fringe events for both the Tour de Yorkshire and Tramlines. I have also spent five years as Box Office Manager for Cloudspotting, a music and arts festival held in Gisburn Forest, Clitheroe with a capacity of 1,000 attendees.

The beer industry drew me in because it is fast-paced, forward-thinking and inclusive. It’s an extremely progressive and exciting industry, which suits me perfectly. I fell in love with beer whilst working for Thornbridge to support myself financially during my internship and quickly saw my future in the industry!

Desert island beer: I've been drinking a lot of Marble Pint again recently, so I choose this beer because I can't imagine my life without it at the moment.

  James Moffat — Co-Manager at Unit 9   Prior to joining Cloudwater, I managed Port Street Beer House and worked as part of the production team, brewery liaison and beer purchasing team for Independent Manchester Beer Convention from 2014 to 2018. While at Port Street, I got to watch Manchester’s already-burgeoning beer scene improve even further with the addition of several new breweries, including launching Cloudwater there back in March 2015.  My experience with beer comes from family holidays drinking pale bitters on cask in pubs around the Lake District. I first worked behind a bar in my home town about 12 years ago but it wasn't until I finished university and was working in a bar here in Manchester as they began to expand their beer selection that I realised this is the industry I wanted to work in.   Desert Island Beer:  The variety of flavours available is what drew me to beer in the first place so choosing a single one is tricky, having said that nothing beats a well-kept cask of Hawkshead Windermere Pale.

James Moffat — Co-Manager at Unit 9

Prior to joining Cloudwater, I managed Port Street Beer House and worked as part of the production team, brewery liaison and beer purchasing team for Independent Manchester Beer Convention from 2014 to 2018. While at Port Street, I got to watch Manchester’s already-burgeoning beer scene improve even further with the addition of several new breweries, including launching Cloudwater there back in March 2015.

My experience with beer comes from family holidays drinking pale bitters on cask in pubs around the Lake District. I first worked behind a bar in my home town about 12 years ago but it wasn't until I finished university and was working in a bar here in Manchester as they began to expand their beer selection that I realised this is the industry I wanted to work in.

Desert Island Beer: The variety of flavours available is what drew me to beer in the first place so choosing a single one is tricky, having said that nothing beats a well-kept cask of Hawkshead Windermere Pale.

  Alice Hayward — General Manager at 73 Enid Street   Coming from Brighton, I’ve been a lifelong beer fan and started as a cask ale drinker, as Harvey’s and Dark Star are very much the order of the day down there. After many years of running a dental practice - gaining management skills that have become very useful in my current role - I decided to switch careers to what was my real calling, and started off at Bison Beer in Brighton. After stints at BrewDog and Tiny Rebel and becoming a Certified Cicerone in the process, I landed at Cloudwater.  Having started out on cask, I’m now drawn to anything or anyone being innovative or progressive, or just completely nailing a classic beer style. I’m continually blown away by the complexities of spontaneously fermented beers.   Desert island beer:  Spontanbasil by Mikkeller or Fou Foune by Cantillon for the sunshine and 17 by Perennial for colder nights.

Alice Hayward — General Manager at 73 Enid Street

Coming from Brighton, I’ve been a lifelong beer fan and started as a cask ale drinker, as Harvey’s and Dark Star are very much the order of the day down there. After many years of running a dental practice - gaining management skills that have become very useful in my current role - I decided to switch careers to what was my real calling, and started off at Bison Beer in Brighton. After stints at BrewDog and Tiny Rebel and becoming a Certified Cicerone in the process, I landed at Cloudwater.

Having started out on cask, I’m now drawn to anything or anyone being innovative or progressive, or just completely nailing a classic beer style. I’m continually blown away by the complexities of spontaneously fermented beers.

Desert island beer: Spontanbasil by Mikkeller or Fou Foune by Cantillon for the sunshine and 17 by Perennial for colder nights.