As announced in last week’s post, Dion Page has finished up at Tuatara Breweries in order to spend some more time with his young family. Before we let him go, we asked a few questions about his time at Tuatara and his plans for the future.
Dion, how long did you work at Tuatara?
Just over two years. I never really had a job title, brewer I think!
What was your brewing experience before Tuatara?
I trained at a 1,150 litre brewpub called The Franciscan Well in Cork, Ireland. It was quite similar in size to the old Tuatara brewery. The pub only served the five beers we made, two wines (nasty red and nasty wine in single serve bottles), a few bottles of imported beer and maybe six optics behind the bar. People only really ordered pints. It was hardcore - no singing, no dancing, no straws, no shots, no cocktails.
What was your job before you started brewing?
I was the editor in a legal publishing company. It was five years ago but it seems like a lifetime. I feel so disassociated with it now.
What was the best thing you learned during your time at Tuatara?
Basically, I learned how to be really hands on and use what is available. It is all about working with what you have got. The Franciscan Well was bought as a package so everything was standard sizes and fitted properly. Tuatara has a bit of a mish-mash of tanks and pipes of varying sizes. It pushed me to make good beer under limited circumstances. To make good beer you need a good brewer, good ingredients and good plant. I remember there was one piece of equipment that it took me fifty brews before I finally realised the best way to use it. Carl’s very hands on – if it doesn’t work, he will fix it or find a replacement from the ‘side shed’.
In your opinion, what is the worst job in the brewery?
Well, everyone hates kegs cleaning because it is really monotonous. I always took the approach that you had to do it properly. I don’t want to do all the work brewing in the preceding six weeks only to throw it all away by scrimping it on keg cleaning time. The worst part for me was driving to the brewery – it took me two hours and twenty minutes a day.
Which was you favourite Tuatara beer to make?
Tuatara Hefe because I didn’t have to filter it! The irony is that I don’t drink wheat beers at all. I’m not a fan of cloves, I would never eat them and that’s all I get off a hefe. Most people don’t realise there is a lot to filtration. It’s quite an involved process. I’m confident that I haven’t let a cloudy one out - apart from the Hefe of course!
Which is your favourite Tuatara beer to drink?
Tuatara IPA – definitely.
What are you up to now?
Well, the plan was to sit on my arse and watch Days of Our Lives! That plan has been scuppered. I’m looking after the family, dropping people off, cooking the dinner, training for a marathon and doing the odd bit of work. I’m a very busy unemployed guy!
Will you back in brewing?
Oh yeah - I’m just taking a break!
We wish Dion all the best.
Cheers from the team at Tuatara
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