ALan Pugsley joined the renowned Ringwood Brewery in Hampshire, England in January of 1982 specifically to learn to brew and then ultimately to design and install small scale brewing systems and design new beer recipes. All of this tutelage was under the watchful eye of Micro and Craft Brewery legend and Grandfather of the micro brewing movement Peter Austin. Alan Pugsley arrived in the U.S. in 1986 to set up the D.L. Geary Brewing Company in Portland, Maine, and has since helped set up more than 80 breweries in North America. He has been dubbed the "Johnny Appleseed of Craft Brewing" by a well known trade journal.
In 1994, Alan became a partner in Portland's Shipyard Brewing Company, overseeing its growth from a small, seven-barrel brewpub in Kennebunk, Maine to a full fledged brewery. Shipyard produced 10,000 barrels in its first year, and was producing 160,000 barrels by 2014, making it the 16th largest craft brewer in the U.S. at that time. The brewery's growth was accomplished using a 100-barrel brew length Peter Austin Brick Kettle brewing system, brewing five times a day, seven days a week.
By 2012, Alan had helped Shipyard expand to maximum capacity, enabling him to step back from day to day operations. He is currently focused on helping clients build new breweries and/or expand existing breweries always geared to producing well balanced, consistent ales and lagers of all styles.
Pugsley Brewing Projects International provides a wide range of services to aspiring brewery owners and established breweries looking to improve and refine their product. From three-barrel brewpub systems to 150,000-plus barrel systems, PBPI can help you achieve quality and consistency in classic English and cask-conditioned ales, American style ales , new world flavored beers and all different styles of lager beers.
Keeping faithful to traditional English brewing values is instrumental to Pugsley's success. A degree in biochemistry doesn't hurt. "The ultimate goal is to make well balanced beers no matter what the style, so the malt and hops interact together," he says. "The skill here is in understanding water chemistry, and the impact different ions, like chloride and sulfate, have on the overall beer profile, and then using the malt and hops and any other ingredients accordingly, to create a balanced, drinkable beer, barrel after barrel."
University of Manchester
First Class Honors Biochemistry, 1980