Jimmy Hatherley started out in wine but soon had his head turned towards beer when his father introduced him to Belgian classics and American craft beers. He began buying local craft beers for the off-licences he managed, just as the London craft beer scene was taking off, but what he really wanted was to work in a brewery. “For anyone getting into the industry, the romance is brewing. Everyone loves the idea of making something.”
Guild Member Profile
- Full member
- IBD Beer Sommelier
What you can offer as a writer/beer lover?
IBD trained Beer Sommelier working as a freelance writer and blogger with specialist beer knowledge.
What do you like most about being a Guild of Beer Writers member?
As a new member I’m looking forward to meeting fellow members and extending my contacts in the beer trade.
Pieces of work by Anthony:
The Brewers Association, a not-for-profit trade association dedicated to small and independent American brewers, hosted its prestigious annual food and beer pairing lunch at BRAT restaurant in Shoreditch, East London, on Wednesday 8 August. The event showcased cutting-edge food and beer pairing, prepared by BA executive chef Adam Dulye and BRAT head chef Tomos Parry. This one-off dining experience highlighted the natural affinity between the full flavours of American craft beer and seasonal British produce, cooked on an open fire wood grill.
Britons buy more of their beer in supermarkets and bottle shops than they do in pubs and restaurants. So what can publicans do to make us give up on the comfort and convenience of drinking at home? Beer Sommelier Anthony Gladman goes in search of the magic ingredient that you can’t get in a can.
We’re very particular about our pints in the UK. We don’t buy wine by the pint. We don’t see soft drinks by the pint except in a pub. Outside pubs the only liquid sold in pints is milk. The pint is so specialised to beer and cider that it’s become synonymous with booze.