For Eliazah Kinyanjui, a brewmaster at Kenya Breweries Limited (KBL), beer is more than a profession—it’s a craft, a science, and a lifelong passion. In his role, he serves as the architect of flavour, overseeing every stage of the process—from selecting raw ingredients to the final pour—ensuring that each brew meets the highest standards. Behind his expertise lies decades of dedication, experimentation, and an unwavering commitment to the art of the perfect pint.
From Biochemistry to Brewing
Eliazah’s professional journey began at the University of Nairobi, where he earned a degree in Biochemistry. After a brief stint in the dairy industry, he joined KBL as a laboratory analyst.
“Science and technology have always been a passion. Brewing offered me the chance to bring that passion to life and see the results in a consumer’s glass,” he says.
His scientific curiosity inspired him to further his education, earning a Postgraduate Diploma from the Institute of Brewing & Distilling (UK) and a Brewmaster qualification from the VLB Berlin (Germany). Through years of hands-on experience and mentorship under industry pioneers, Eliazah has meticulously honed his craft, rising through the ranks to become one of KBL’s top brewmasters.
The Art and Science of Brewing
For Eliazah, brewing is a delicate balance of science, creativity, and instinct. The process, he explains, begins not in the brewery but on the farm—with the cultivation of carefully selected barley. Inside the brewery, the barley undergoes a controlled malting process to create high-quality malt, the soul of every beer.
Other raw materials are selected to suit the unique flavour profile of each variant. While science provides the framework for achieving the right aroma, taste, and appearance, creativity gives each beer its distinctive identity.
He defines a great beer as one that strikes a harmonious balance of taste, aroma, appearance, and consistency.
“Every beer at KBL has its own identity,” he explains. “Tusker has a bold character, while White Cap is smoother and more refined. The difference lies in the brewing process. The secret is a relentless pursuit of uniformity—because a good beer must taste the same every time.”
The World of Draught Beer
While bottled and canned beers are familiar to most, draught beer brings the brewery experience straight to the glass. For Eliazah, draught represents the purest form of the craft. KBL currently offers two draught variants—White Cap and Tusker.
“Draught beer is unique because it’s served fresh and chilled directly from the barrel,” he explains. “It’s flash-pasteurized and stored in stainless steel kegs, which preserve its aroma, smooth mouthfeel, and creamy head.”
The perfect pour, he notes, is both a science and an art. “The glass must be rinsed, tilted at 45 degrees, filled halfway, then straightened slowly to form about one inch of foam. The tap should never touch the beer.”
This attention to detail isn’t just for presentation. “The foam comes from proteins in the malt and acids from the hops,” he adds. “These combine with CO₂ to form the tiny bubbles that give draught beer its smooth, creamy head.” That velvety crown, he insists, seals the beer’s aroma and enhances its texture—a testament to how proper technique preserves the brewer’s intent all the way to the consumer’s first sip.
A Craft Fueled by Passion
Even after nearly two decades in the industry, the brewery still holds a sense of wonder for Eliazah. The transformation that happens during fermentation, he says, is “a magic that never fades.”
“The feeling of seeing someone enjoy a beer you brewed is amazing,” he reflects. “That connection—that moment of shared satisfaction—is what makes the entire journey worth