Ask the Young Masters (Part 1)

At Young Master, we’ve grown from a team of 2 in 2013 to over 20 passionate people today. We are proud to work as a team and collectively help set and elevate the standards of craft beer in Asia. Get to know our team and celebrate our 5th anniversary with us.

Edwin

Q: How did you become a brewer?
     你點解會成為釀酒師?

A: I kind of fell into it - it was actually my first regular job and everyone in the brewpub was betting that I would quit in weeks. Surprisingly that didn't happen, and I moved along and onwards into different challenges - with making quality beer high on the priorities.

呢份係我人生第一份正職,雖然當時喺Brewpub嘅同事睇死我做幾個月就會唔做,但係我越做越感興趣,越來越希望接受不同挑戰,以釀出好啤酒為目標!

In brewing, you can kind of be anything you want to be. Mechanic, chef, chemical analyst, data analyst, applied microbiologist, bottle loading athlete - the list has no real limitations.
釀酒師嘅工作集各行業之大成,你想做機械師、大廚、化學分析師、微生物學家,甚至係啤酒入樽專員......完全無限制。
 
I suppose it's a story of tenacity. 6 years on, and I'm still on it.

一liannan

Q: What’s the style most fun to brew?
     你覺得釀咩style最好玩?
A: Depends on what fun means! I find creating a Red IPA pretty interesting now(cravings?), nailing a distinctive hop that syncs well with caramel malts that should not take center stage.
睇下你點定義“好玩”啦,最近我覺得整Red IPA都幾有趣佢有種好獨特既啤酒花香,同d焦糖麥芽夾得嚟又唔會太搶口。

Q: What is one thing about the brewing industry that beer drinkers may not know?
     有咩嘢係做行外人唔會明白?
A: Perhaps it can be hard for them to understand that not every brand or supplier that sell similar products are hostile competitiors. Contrary, most of us believe that we should cooperate to offer an alternative to the world of industrialized beer. I like to think we have a broader perspective - for example, bars and restaurants choose to rotate their offerings to give customers variety, beyond price and relationship reasons.
行外人可能以為同行如敵國,但係相反其實大家做得精釀啤酒呢行都有一個共同目標:就係喺商業啤酒之外為大家提供更多選擇,好似餐廳同酒吧會肯不同轉款比大家試到好多新嘢,其實都係為咗呢個目標而努力。

 

Kingson

Q: How did you become a Young Master?

     Kingson嘅入行經過?

A: In the early days and the first few brewery tours in Ap Lei Chau, I met Young Master and fell in love with everything about it, I became one of the first few clients of YM, offering my hotel guest something of quality and to strive to promote local craft beer in Hong Kong. When I heard of the expansion of Young Master's second brewery and growing team team it was evident that I needed to put on a pair of red pants, a beer in hand and be a Young Master myself.

成件事其實好有緣好耐好耐以前(少爺開咗一兩個月個陣)我去開鴨脷洲,咁arm見到有新啤酒廠開張仲有搞啤酒導賞團,即興帶埋老婆同隻狗上去參觀,上到去嘅刻已經迷上咗少爺......後來觸發起我決心向酒店客人(當時Kingson於酒店工作)推廣本地精釀啤酒,而我負責嘅酒店則成為最早有得賣少爺啤嘅客戶之一!當Rohit 話我知少爺2年幾前要擴充開新廠同請人,我就知道我準備好成為大少,著返條紅褲仔,飲番杯少爺啤!

Q: What’s the most fun thing to work at a brewery?

     少爺做嘢有咩咁好玩?

A:  Apart from unlimited access to beer? Well......it is amazing how much there is to the beer making process, beer styles and the importance of the upkeep of beer. There is so much to learn and so much knowledge to spread to people of Hong Kong and around the world.. oh yes.. and unlimited access to beer.

 最正當然係員工福利-無限量啤酒供應啦,不過少爺呢度有好多嘢學好多嘢想同唔同人分享;同埋對啤酒釀造過程,啤酒類型以及保持好品質嘅堅持,先至令我嘆為觀止......不過都係員工福利正d!

 

Brian

Q: How did you become a brewer?
     你點解會成為釀酒師?
A: I'm obsessed with beer making process and I wish one day everyone would drink a beer designed and brewed by me.

因為對成個釀製過程都好有興趣,而且好希望有朝一日可以令大眾都飲到我有份設計同釀造嘅啤酒。

Q: How to prepare for beer exams?
     有咩啤酒考試心得可以一take pass Certified Cicerone exam 同埋BJCP?
A: Be curious about beer. Drink more especially those classic beer styles. Learn from the history and culture of beer.

對每個關於啤酒嘅細節都保持好奇心。飲多d經典酒款,由啤酒文化嘅基石中學習。

 

Jessica

Q: How did you become a Young Master?

    你點樣成為少爺一份子?

A: I was presented to an opportunity to become part of the development of Young Master's expansion.  I'm someone who get bored easily on daily routine; this opportunity provides me challenges and a great learning experience to enter China business.  Meanwhile, I've always been passionate on food and beverage; I had worked as a bartender, passed WSET 2 in wine and been certified as a whisky ambassador, Young Master has given me a key to a whole new scene.

我好開心可以有機會見證少爺擴充發展得越來越好。我個人好怕悶,但係少爺進軍內地令我學咗好多嘢,面對好多新挑戰。一直以來,我對於F&B工作充滿熱情,本身我做過Bartender, 考過紅酒同威士忌考試.....但係少爺比咗一個好特別嘅機會帶領我接觸啤酒呢個新方向。

 

Q: The differences between whisky people and beer people ?

     飲威人士同飲啤人士最大分別係?

A: For me, drinking whisky is intimacy, I like to share a good whisky with loved ones, close friends & family; beer is vibrant and lively, you don't really have to be related in live, but beer will bring you together.

對我而言,飲威士忌感覺係比較親密,我會鍾意同好熟嘅朋友,家人或者戀人分享一款好嘅威士忌;而啤酒就好唔同,可以將唔同世界嘅人越拉越近,相對來講比較活潑同生氣勃勃。

 

James

Q: How did you become a young master?
     你點解會成為少爺一份子?

A: After graduated from college, I started working at The Globe and learnt a lot from those who obsessed with beer. At that time, I was planning to go to Australia for the working holiday...probably to get a job at a craft brewery there...but later I met Rohit and he's looking for an intern...that's another story...

個時畢業之後hea咗半年,之後去咗The Globe做嘢,打算過去澳洲搵酒廠做吓working holiday, 想學識釀酒,點知遇上Rohit仲去埋少爺做intern。

 

Q: If Young Master is not a brewery....

    如果少爺唔係啤酒廠,你覺得會做咩?

A: Saucery...making soy sauce or chili sauce.

相信少爺會變咗做豉油廠或者辣椒醬廠,應該可以打底冠益華記。

 

Q:What kind of product would Young Master Saucery make?

 咁少爺辣椒廠會出咩產品?

A: Funky chili sauce with fermented tofu

Funky嘅腐乳辣椒醬


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