What should every budding brewer keep in mind?
“Everything needs to be super, super clean, and not just clean but sanitary. What I mean by that is, it’s covered in some food-safe disinfectant of some kind to stop the beer getting infected, which is what happened to my first ever batch. If it becomes infected, it could become sour, smelly, sulphurous or over carbonated and the bottles could explode. So it’s very, very important not to let it become infected. Te only thing you want in your beer is your yeast, which causes the fermentation which creates your alcohol and your carbon-dioxide that makes it fizzy.”
Has the pandemic affected your eating habits?
“Not really, to be honest. We get our veg box and try to try to keep everything as local and as seasonal as possible, which in Scotland means lots and lots of potatoes, carrots and swedes at this time of year! We’re getting into some spring greens and some cabbage, I hope.”
What about trying out meal kits?
“We’ve done absolutely tons of them, which has been great, having a baby. Having a load of re- ally good restaurants very nearby means there’s loads of dine-at-home options and we’ve not had to get a babysitter, so we’re just able to have date nights and the baby’s been upstairs asleep.”
Do you still watch Bake Off?
“I watch it most years. I watched this year. It was a really nice light relief from [the pandemic]. Tey’ll be filming the new season soon.”
Does it bring back memories?
“Yes, it’s not always good! It makes me feel stressed, like I’m going to be judged again!”
38 / PROPERTYMAIL
going to be judged again!”
From Scratch: Sourdough and From Scratch: Brew by James Morton are published by Quadrille, priced £12 each. Photography by Andy Sewell.
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