Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry

Abstract

I was 10 years old and already I had a rather respectable chemistry lab in our home near Wigan, in Lancashire, England. It was shared with my elder brother John, who taught me the essentials of valence, balancing equations, and much more at least two years before my first-ever chemistry class at Up Holland Grammar School. From the age of 13 to 18, however, I was hardly a dedicated student of terribly much at school, being rather more focused on sport, especially playing rugby for the various school teams, and (in the latter part of the age span but still at a premature age in legal terms) the pub. However, the very limited biochemistry that we studied in A level biology captured my imagination, and accordingly I felt fortunate to be accepted by the University of Hull to study for my B.Sc. in that subject.