At Kenya Breweries Limited (KBL), brewing is both an art and a science and few embody that balance better than brewmaster Eliazah Kinyanjui.

To him, beer is more than a beverage , it’s a craft that combines precision, creativity, and passion. Every glass poured under his watch is the result of years of discipline, experimentation, and a deep respect for the process.

From biochemistry labs to brewing excellence

Eliazah’s journey into the world of beer began in the lecture halls of the University of Nairobi, where he earned a degree in Biochemistry.

After a brief period in the dairy industry, his path led him to KBL as a laboratory analyst, a role that married his love for science with his curiosity about brewing.

“Science and technology have always been a passion,” he says. “Brewing allows me to put that passion into practice and see the results come to life in a consumer’s glass.”

That curiosity drove him to sharpen his expertise further, earning a postgraduate diploma from the Institute of Brewing & Distilling (U.K.) and a Brewmaster qualification from VLB Berlin (Germany).

Over the years, through mentorship and hands-on experience, he has risen through the ranks to become one of KBL’s most respected brewmasters.

The art and science of brewing

For Eliazah, a great beer begins long before it reaches the glass — it starts on the farm. The careful selection of barley and other raw ingredients lays the foundation for each brew’s character. Inside the brewery, these ingredients are transformed through precise malting and fermentation processes, blending scientific accuracy with creative flair.

“A good beer must strike the right balance between taste, aroma, and appearance , but most importantly, it must be consistent,” he explains. “Every brand at KBL has its own personality. Tusker, for example, has a bold character, while White Cap offers a smoother, refined experience.”

That consistency, he says, is the hallmark of great brewing , ensuring that every sip delivers the same experience consumers know and love.

Draught beer: The freshest Elexpression of the craft

Among Eliazah’s passions is draught beer, which he describes as the “purest form” of brewing. KBL currently offers Tusker and White Cap on draught , both served fresh, chilled, and straight from stainless steel kegs.

“Draught beer is unique because it’s served fresh and cold directly from the barrel,” he explains. “It’s flash pasteurized to preserve its aroma, smooth mouthfeel, and creamy head.”

Even the pour itself is a ritual of precision. The glass must be rinsed, tilted at 45 degrees, filled halfway, then straightened to form the perfect foam — about one inch thick.

“The tap should never touch the beer,” Eliazah adds with a smile, emphasizing how every detail matters in delivering the ideal pint.

That creamy foam isn’t just for looks; it’s a scientific achievement. Proteins from malt and hop acids combine with CO₂ to form microbubbles that create a smooth, velvety head — sealing in the beer’s aroma and flavor.

Brewing with heart

Nearly two decades into his career, Eliazah’s fascination with the process remains undiminished. The transformation that happens during fermentation, he says, still feels like magic.

“The feeling of watching someone enjoy a beer you brewed .that moment of connection , is what makes it all worthwhile,” he reflects.

For Eliazah Kinyanjui, brewing isn’t just about crafting beverages; it’s about creating experiences. Each pint he perfects is not only a product of science but a celebration of Kenya’s brewing heritage , one that continues to inspire both the maker and the drinker with every pour.