Head Brewer, Richard Edwards celebrates 15 years at Robinsons

Richard Edwards, our Head Brewer, has been part of the Robinsons family for 15 years. Throughout his time with the business, his hard work and dedication for brewing have shone through, along with his commitment to supporting his team. Read the interview below to learn more about Richard’s journey, his background in India and what has inspired him along the way.

What first inspired you to pursue brewing, and was it something you always wanted to do?

I studied Chemistry at Bangor University in Wales, but brewing wasn’t something I’d ever really planned to get into. After university, my first job was in the laboratories at a brewery called Scottish & Newcastle (Now Heineken) on the outskirts of Manchester where I’m originally from, and that was really my first introduction to the industry. I started out as a Quality Assurance Technician, but I was ambitious and decided I wanted to become a brewer, so I completed my exams. Looking back, I suppose that’s where the journey really began.

Can you remember your first day at Robinsons? What was your role?

I joined Robinsons as Quality Manager after my current boss Martyn, who I’d worked with at another brewery, suggested the role to me. I came in for an interview and got the job. I remember Oliver asking why I’d had three other short roles in quick succession, and whether Robinsons was the right fit. I told him I hadn’t yet found the right role for me, and I was ready to settle down. And here we are, 15 years later!

Did you expect to still be here 15 years on?

Yes. I knew that once you got your foot in the door, Robinsons was a long-term thing. Some of my colleagues have been here 25-40 years. So, I’m a baby really.

What has the transition been like to the new facility? Did you face any challenges?

There is always a worry when you shut down a brewery and open somewhere else that the beer is perhaps going to taste different. Not from me or my team, but from the public maybe. Nobody noticed, so from that point of view, the move was a real success.

It definitely had its challenges on the way, but we overcame all of those and it’s been a really successful project to be involved in with great outcomes overall.

And what excites you about the new location so far?

Lots of things. We’re making more consistent beer. Theres’s brand-new equipment and new fermenting technology I can even monitor from my phone. From the sofa on weekends if needs be!

I’ve also enjoyed merging the teams that used to be on different sites. At first, I thought it would be challenging but we’ve created quite the community at UPC.

What does a typical shift look like for the Head Brewer?

I look after the quality team and the brewing team. So firstly, I check up on them and touch points with various people. Usually, before I get in, someone’s already rang me asking questions or telling me how things are going.

I mainly check everything’s running smoothly, taste the beer and look at the brew from the previous day, check all the fermentations etc. We have various different meetings that happen throughout the day.

I usually have a catch up with my team, ask what they did over the weekend or anything they’ve got planned. The main part of my job is managing people nowadays, I guess. Making sure everyone’s happy.

Is there a particular beer or brew that you are proud of?

I’ve got a couple, but Citra Pale Ale is the first one I really designed myself. I had a brief to make a 3.4% pale ale which can be a challenge as it can perhaps taste a little thin as there’s not much body to it. So, I designed it specifically so that wasn’t the case. It’s a really nice session pale ale, so you can drink quite a few without getting too drunk. A nice summer beer.

Why Robinsons?

Robinsons is a well-known brewery within the industry and there’s definitely a family feel about it. We bring that culture to work with us and its cascaded down through the business.

People recognise Robinsons and recognise their beer. It’s a cool company to work with and the industry is very open and friendly. For example, we share knowledge with other breweries if they need advice and vice versa.

What piece of advice would you give someone joining the industry today?

I’ve learnt that when you make things, you leave yourself open to criticism all the time. People will tell you it’s no good and that can be hard internally. What I learnt was not to take any criticism of people you wouldn’t take advice from. Not all beers are for everybody.

What do you do when not at Robinsons?

Lots of sport. Predominantly running. Anything from 5ks to Ultramarathons. Skiing in the winter and surfing when I can in summer.

Drinking at a Robinsons social on Friday and placing third on a race on the Saturday, it’s all about balance.

Tell me something people may not know about your career?

Working in India for Scottish & Newcastle was a career highlight. Based in Mumbai, I helped improve beer quality across five breweries.

From a technical perspective, it was fascinating. I encountered beer quality issues that I’d only ever read about in brewing textbooks back in the UK. Being able to diagnose those problems in real world situations and then implement practical solutions was hugely satisfying.

The people were fantastic, and I found the culture incredibly welcoming. It was a real to experience life across different parts of the country.

Looking back, it remains one of the highlights of my career not just because of the technical challenges, but because of the people I met, the places I visited, and the lasting impact we were able to make.

How does it feel to celebrate 15 years at Robinsons?

I guess there is sense of achievement, but you don’t really notice it. Time just goes by. People get to know who you are, and you become part of the family.

written by Anna Moorhouse