A certified brew master from the UK’s Institute of Brewing and Distilling (the world’s leading brewing institution), Leon Mickelson has been brewing for almost 15 years. Starting out in his native New Zealand, where he first discovered his passion for premium beer and began learning how to brew, he then moved to Australia, capitalising on more in-depth brewing opportunities and continuing to expand his knowledge.

While working in the UK, he added the study of cider making to his credentials. His award-winning craft beers have been acclaimed over the years with a total of 14 medals by the New Zealand International Brewing Awards, for whom he eventually served as a judge. He has also been recognised by the Australasian International Beer Awards, the brewing industry’s most prestigious award-giving body in Australia and New Zealand. His relentless attention to detail while using time-honoured brewing methods, combined with his passion for quality beer and cider, ignite his performance as a brew master. Leon is currently the resident Brew Master at the Kerry Hotel Pudong, Shanghai's craft brewery, The BREW.

L&S: Apart from an obvious love of beer, what qualifications would one need to become a Brew Master?
LM: A Brew Master is a glorified Scientist; A passion for Chemistry and Food Science is a must before specialising in an industry specific institution. The most renowned internationally recognised institution is the Institute of Brewing and Distilling based in England, which is where I obtained my brew master's certification.

A brewmaster needs to have a fundamental understanding of the science (I call it magic) of brewing, that happens from the growing of Barley and Hops in an ever changing environment - to the pouring of the finished product at dispense - it is all science! We also need to have the ability to think outside the square.

To have the best beer and maintain a consistently good product is the Brew Master's number one job. Everyday we are faced with new problems and issues, time-is-of-the-essence situations arise very frequently, so the ability to come up with innovative solutions is critical.

L&S: Could you tell us a little more about how private labels are tailor-made at The BREW?
LM: We are lucky at The BREW to have a conveniently sized brewhouse, which allows flexibility in everything we do. For instance, to be able to make new brews more frequently (1200 Litre batches).

This in turn allows us to produce bottled beer in small quantities. Small enough to be able to offer our customers the ability to order their own batch of beer - custom labelled for themselves, personal gifts, special functions or corporate gifts. We even have a designer to help design the perfect label and maximum effect for our guests.

L&S: What is the furthest you've travelled for a good beer?
LM: Eight years ago, I was home in New Zealand, climbing Mount Tongariro (the amazing volcano- shaped mountain featured in the "Lord of the Rings" movies). What was meant to be a relatively easy climb, turned nasty with one of our party spraining her ankle. Turning an 8 hour trip into 16 agonizing hours. Needless to say, I packed some perfect cold ones sitting in ice in my vehicle for our return toast on the journey home. We ALL certainly needed it!

L&S: Some personal favourites of yours at the moment:
LM: I have to confess, this is a particularly tough question! It is so hard for a Brew Master to have particular favourite beers. We sample so many and I am constantly looking for different beers to expand my palate development and am always trying new and exciting beers. It gets very boring tasting the same beer over and over again unless the beer is your own. A lot also depends on the situation where you are tasting; the whole taste sensation - environment, ambience, style of beer, food and company.

The best I can do is name these beers as my memory dictates:

• Tuatara APA (American Pale Ale) - Favourite New Zealand Drop (I am a Kiwi, after all)
• 3 Ravens Pilsner - Favourite Australian Beer; from Melbourne (After living in Australia for four years)
• The BREW - Indian Pale Ale - call me biased but this is a fantastic Ale, trust me.
• Pilsner Urquell - Bohemian Pilsner. I retain very fond memories of travelling through Europe drinking this beer.
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L&S: In your opinion, how is beer best enjoyed?
LM: Beer is best enjoyed with good friends, good food, and a great environment. That's the beauty with beer...you can be celebrating in the midst of a national forest park after rescuing your friend during a hiking expedition, cooking on a barbeque in your own backyard, dining in a fine restaurant - actually the choices are endless! You can drink beer almost anywhere. Enjoy!

Related features on LifeAndStyle.com.my:

* The BREW

* Kerry Hotel Pudong, Shanghai