Skip to main content

Guild Member Profile

Matthew Curtis

Freelance Writer & Photographer. Founder & Editor — Pellicle Magazine.
  • Full member
  • Writing, Photography, Consultancy, Podcasting/Broadcast
  • London
  • BSc (Hons) Media Production with Music Technology (First Class Award)
  • North American Guild of beer Writers
  • cider
  • photography
  • brewing
  • beer-styles
  • coffee
  • Photography
  • Social Media
  • Events
  • Marketing
  • Beer

What is the one thing you'd like to tell visitors to the Guild's website?

The Guild website is a fantastic resource for members and commissioning editors alike. With news, details of our annual dinner & awards, events and more.

What you can offer as a writer/beer lover?

Matthew established himself as a beer writer after he launched his blog, Total Ales in 2012. From this platform he became the UK Editor for US publication Good Beer Hunting and a regular contributor for Beer 52’s Ferment Magazine. He has contributed to a wide range of publications including The Morning Advertiser, The Brewers Journal, The OnTrade Preview and Belgian Beer & Food. In 2014 he co authored The 100 Best Breweries in the World for Future Publishing and in 2015 he picked up the silver award for best online beer communicator at the annual Guild awards. In 2019 he co-founder Pellicle Magazine, a new publication devoted to finding the joy in beer, wine, cider, food and travel.

What do you like most about being a Guild of Beer Writers member?

Networking and industry contacts, the awards and dinner and Guild training seminars.

Pieces of work by Matthew:

  • The City with a Thorn in its Side — Manchester, England’s Mix of Old and New

    You wouldn’t think that a small piece of plastic could completely divide opinion between a nation’s beer lovers. You’d be wrong. A sparkler is a small plastic nozzle that attaches to the end of the swan-neck spout on the hand-operated pump that pulls beer from a cask. It nebulizes the naturally occurring CO2 in the beer, aerating the liquid as it’s squeezed through the holes in the nozzle. This produces smaller bubbles and, when poured correctly with the swan neck in the very bottom of the glass as the beer is pulled, will produce a frothy head of tight, creamy foam…

  • Don’t Sweat The Technique — Casey Brewing and Blending in Glenwood Springs, CO

    Drive west out of Denver, and it’s not long before you hit the foothills of the Front Range. Keep on the same route, and you’ll pass the iconic Red Rock Ampitheatre before entering the twisting system of roads and rivers that snake their way through the Colorado Rockies…

  • Sons of the Pioneers — Northern Monk Brew Co in Leeds, UK

    It’s 8pm in Philadelphia and the World Beer Cup awards ceremony is bringing the 2016 Craft Brewers Conference to a close. It’s also 1am in Leeds, a bustling city at the heart of Yorkshire in the north of England, and that’s where Northern Monk Brew Co’s head brewer Brian Dickson’s phone begins to vibrate…