As we remerge from lockdown, it’s important to reflect on the lessons we’ve learned from it.

And when it comes to the ways we maintain our breweries, and the venues that sell much of the beer produced by these businesses, it’s imperative to ensure that the hygiene levels are impeccable.

Belinda Jennings has worked in the sector for more than 24 years and started her career at Greene King Brewery as a Laboratory Technician and progressed through various roles including Quality Trainer and Senior Laboratory Technician. She was at Adnams Brewery as a Quality Manager for 10 years and had also worked with various local smaller breweries as a Head Brewer. Belinda also has a Brewing Degree and is fully qualified Master Brewer.

Moyra Williams started her career in the industry when she gained a degree in Brewing and Microbiology from Heriot Watt University and then went on to work as a brewer in the south of England for more 15 years.

She then transferred her skills to the other side of the world where she worked for Domaine Chandon winery in the Yarra Valley in Australia. After 10 years Moyra and her family then decided to move back to the Ireland and then the UK. Both Belinda and Moyra now work as technical sales consultants within the brewing and beverage division at Holchem, a leading supplier of hygiene solutions across the UK & Ireland.

In this episode, we speak to both Belinda and Moyra about how important it is to not let hygiene standards slip amongst breweries and pubs as life returns to normal…

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