you say

Dr Harry White - (former) President of the Institute of Brewing & Distilling and Director, Global Technical Compliance, Molson Coors Brewing Company.  "For over three decades David Quain has occupied a special niche within that rarefied group of international brewing scientists known a Yeast Microbiologists. He is that rarest of beings - an internationally-renowned specialist in yeast science, who is also a generalist in terms of his ability to spark original thoughts and ideas in others. This he achieves through a combination of people skills - not least his ability to bring humour and fresh insight to issues/topics which at first sight might appear the most arid of subjects. David is a personality in an increasingly uniform and conforming world, and he is an original thinker in his own right, but it is his ability to engage with and get the best out of others, which makes him truly special."

Dr Chris Powell - Project Manager Genetic Identification/Brewing Yeast Research, Lallemand Inc, Canada.  "As a young and naïve ‘just-out-of-university’ graduate, my first experience of life in the real world was under the direction of David Quain at Bass Brewers.  Although I believe that to this day both parties remain somewhat scarred from the experience, David consented to offer me a PhD studentship and acted as my industrial supervisor in typically flamboyant style for the next 3 years.  During this time David offered me the benefits of his experience with yeast and ‘all things brewing’, while I returned the favour by regaling him with a series of embarrassing anecdotes, typically during long drives around the UK.  Correspondingly, David treated me to a first class example of laughter-induced lane crossing, immediately followed by my first near death experience, as he was rendered helpless through mirth while navigating a particularly chaotic stretch of the M25.  In spite of this, I have remained in contact with David due to his innovative ideas, his interest in ‘disruptive technologies’ (such as active dried yeast), his numerous requests for yeast images (see the cover of B&Q) and his uncanny ability to rapidly locate the bar at various international functions".

Professor Charlie Bamforth - Chair and Professor, Department of Food Science and Technology, University of California.  "For many years David Quain has been something of an institution in the brewing industry. One of the business's more charismatic writers and speakers, he is always an entertaining fount of valuable information. And he is the only person I know that has ever called Saccharomyces cerevisiae sexy."

Ian Douglas, Molson Canada.  "As I started into the article, I didn’t read who the author was and thought “wow --- this guy’s articulate, he knows his stuff and this is the best general overview of dispense I’ve ever read”.