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Jumping into the Deep End

As you may know, GUE advocates adding helium to your breathing mix when diving beyond 30 m/100 ft. But the recommendation is not just limited to tech divers. Here GUE’s 2019 NextGen scholar and recreational instructor Annika Andresen shares her experience taking GUE’s Rec 3 course, aimed at recreational divers who want to venture a little deeper. In addition to minimizing narcosis, it’s a great way to lighten their load.

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by Annika Andresen
Header photo by Kim Hildebrandt

Jumping into the deep end (quite literally!) to kick off my scholarship year and the new decade, the first course I undertook as the NextGen Scholar was the GUE Recreational Diver 3 course (Rec 3). This is a limited decompression course designed to teach advanced diving skills to prepare divers to use decompression cylinders and breathe helium-based gas mixtures. For this course our maximum depth is 40m/130ft. This course was perfect to get me ready for the year ahead, full of diving adventures.

Before the scholarship year, I knew I wanted to do my Technical Diver 1 (Tech 1) and Cave Diver 1 (Cave 1), but in all honesty, I didn’t really know much about the recreational courses. I did my Fundamentals course within my first twenty dives in 2014 and gained my Technical Pass the following year. My scholarship mentor suggested the Rec 3 as a really good stepping stone for Tech 1.

Surface Practice

Day one quickly approached. I excitedly packed my car with all the dive gear I would possibly need and more before heading to meet the team. I was joined by fellow New Zealand (NZ) diver Tyler as he is also using this course in preparation for Tech 1. The NZ diving community is very small which is great because everyone knows each other. We greeted each other with hugs while reminiscing about Christmas before we launched into the jam packed schedule for the next four days.

Practicing dry runs of our skills.
Photo courtesy of Josh Fretwell.

​Like all GUE courses there is both theory and in-water training. Before we jumped into any gear, we went through dry runs with all our equipment—especially how to use a stage bottle for decompression. This was new! I had never used one before and I was interested to see how it was to swim around with an extra bottle attached to the side of me.

On land, it’s a lot easier to go through scenarios and drills when you can talk to each other. Underwater…not so much. You have to rely on what the plan was and how to translate that into hand signals. A hilarious game of charades can arise from those moments of “what?” “huh?” resulting in either a) repeating the signal with more gusto and intensity, or b) amusing facial expression of pure confusion. Fun times ahead!

For the first two days of our course we were joined by Xavier, from the University of Auckland, who is doing his PhD on the effects of inert gas narcosis on our brains while scuba diving. He made a technical subject really easy to understand.

Diving Lake Pupuke

Once our gear was set and were confident in our dry runs, we were ready to head to the lake. Lake Pupuke is a 150,000 year old volcanic crater lake located in Auckland NZ’s North Shore. It is a popular recreational spot especially for dive training, and for the last couple of years it has been monitored by Project Baseline Lake Pupuke. This project has been investigating why the water quality has been deteriorating in the lake and is led by New Zealand GUE diver Ebi, and was a subject of an InDepth article, “Bringing Citizen Science To Lake Pupuke.” 

Project Baseline at Lake Pupuke.
Photo courtesy of PB Lake Pupuke.

The cold, murky waters of Lake Pupuke provided a great training ground for the first two days where we conducted our dives, practiced using our stage bottle, ran through different safety drills and learned how to hold our decompression stops in low visibility. Once we had the nod of approval for our skills in a controlled low visibility environment, we headed north to complete our final two days of diving out in the open ocean at the Poor Knights Islands. These islands lie 50 kilometres to the north-east of Whangarei, New Zealand. 

​The Poor Knights Islands

With an 8am start, we arrived at Dive! Tutukaka to be greeted by the lovely staff before making our way onto the boat to load our gear. The Poor Knights Islands are protected by a no-take marine reserve with incredibly varied plant, animal, and fish life. The 11-million year old volcanic islands sport a myriad of spectacular drop offs, walls, caves, arches and tunnels. One of the sites at the Poor Knights was ranked in Jacque Cousteau’s top ten dive sites in the world. It’s no secret why I love this place!

About to descend at Poor Knights Island.
Photo courtesy of Dive! Tutukaka, Jack Austin.

It takes under an hour to get to the islands and choose a site for our first dive. This was a big day because if we could plan and execute our dives correctly while responding to the different scenarios given to us, we would be able to dive trimix for our final day! 

I led our team’s first dive pre-dive checklist, the so-called GUE EDGE (Goal, Unified Team, Equipment, Exposure, Decompression, Gas, Environment), and made sure everyone knew their roles. I soon realised that my tendency was to lead a dive in a very similar way that I was used to when looking after a group of people. However, these dives were very different in the way your team is positioned and how you ascend/descend to ensure you stay within your plan for your decompression. 

Preparing for my dive.
Photo courtesy of Kim Hildebrandt.

Debriefing after the dive included some laughs about how relaxed we were during our out-of gas scenario and ascent. Tyler did an excellent job of running the next dive after we discussed what we wanted to improve on. After catching a glimpse of a John Dory (a very delicious NZ fish) and practising more valve failures (very successfully, phew!), our instructor gave us the thumbs up to do trimix dives the next day!

Diving Trimix for the First Time

Exploring the reefs at Poor Knights Island.
Photo courtesy Matthew Coutts
.

The following morning, we headed out again with Dive! Tutukaka. Our amazing skippers, Chris and Jack, took us to the entrance of the world’s largest sea cave where we started our dive. Our dive plan turned into hysterics when I suddenly spoke with a high-pitched chipmunk voice- forgetting I was on helium. My baby voice kept us amused while being very serious with our instructor looking on having a laugh.

The dive itself was incredible! The visibility in the water was so clear! I loved seeing species that are uncommon in shallower water. I’ve guided this site many times before but I was always diving above 30m/100 ft. It was amazing to see what it was like even if I was only 10m/10ft deeper.

Practicing my gas switch onto my deco bottle.
Photo courtesy of Josh Fretwell.

The following dive was even better – exploring a Landing Bay pinnacle that starts at 5m/16 ft and drops down to the sand at 50m/164 ft. We explored some amazing swim-throughs, but the highlights of the day were seeing a white wandering anemone, massive sponges, four long finned boarfish and my favourite—a couple of pairs of Lord Howe coral fish! ​

Next step…. Tech 1. 

Why Recreational Diver 3 Course?

This course is fantastic! I gained so much confidence in gas switching, practicing holding my deco stops while managing failures and an awesome introduction into diving with trimix. I was expecting the course to be similar to my fundamentals course and I personally found it easier. 

I am my biggest critic and got frustrated by some of my bad habits that I discovered in my Fundamentals course. When I started the Rec 3, I had only heard of stories about Tech 1 and I thought the course would be much more aggressive. Instead it was the opposite. I was using all the skills I had learnt in my Fundies course and then building on them. 

We were never dealing with multiple failures like I had heard about in Tech 1 but learnt how to deal with each failure individually to build a strong foundation for our next courses. After completing my tech pass in the Fundamentals course and Rec 3 (both allow you to progress to Tech 1) I could not recommend Recreational Diver 3 Course more highly. This is a course I felt was essential before starting my Tech 1 course. I feel more prepared and confident to allow me to enjoy my Tech 1 course more.

Rec 3 completed and now ready for Tech 1.
Photo courtesy of Josh Fretwell.

​A HUGE THANK YOU to my amazing instructor, to Xavier for sharing your amazing depth of knowledge and answering all my questions, my team member Tyler for being the best dive buddy and always double checking my math and the team at Dive! Tutukaka, they are all amazing people and the owners Kate and Jeroen are truly incredible. They have always supported me, and I have always admired their passion for protecting our unique and beautiful underwater world.

Additional Resources:


GUE’s first NEXTGen scholar, Annika Andresen is a virtual reality environmental educator for BLAKE NZ, connecting thousands of young Kiwis with their marine environment. Annika holds a Master of Architecture degree, where her thesis investigated the role architecture plays on the connection people have with their environment. During her studies, Annika worked as a dive instructor for Dive! Tutukaka and was the President of the Auckland University Underwater Club. Annika has just been awarded New Zealand Women of Influence Youth Award for 2019. Using her natural enthusiasm and infectious personality, Annika hopes to educate others to understand and cherish our unique environment to better protect it for the years to come.

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Brits Brew Beer Booty

What do you get when you combine British divers’ proclivity for shipwreck exploration with their strong affinity for beer? A tasty treasure hunt on the “Wallachia” that resulted in swilling 126-year old reconstituted British beer. GUE Scotland’s detective chief inspector Andy Pilley recounts the tale.

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by Andy Pilley
Images courtesy of
A. Pilley

Header Image: GUE Scotland’s brewmeisters enjoying their brew (L to R) Top: Owen Flowers, Andy Pilley, Wayne Heelbeck. Middle: Steve Symington, A. Pilley, O. Flowers, Bottom: W. Heelbeck, Sergej Maciuk, S. Symington

“Give my people plenty of beer, good beer, and cheap beer, and you will have no revolution among them.”

Queen Victoria

I never thought when I started diving 10 years ago, that one day I would be able to sit down for a pint of beer with the team from GUE Scotland recreated from a brew that has been hidden under the waves for 126 years. Let me explain.

The Wallachia was a single screw cargo steamer that was owned by William Burrell & Son of Glasgow, and employed on regular trips between Glasgow and the West Indies. On 29th September, 1895 she left Queen’s Dock, Glasgow at 10am bound for Trinidad and Demerara. On board was a valuable general cargo including whisky, gin, beer, acids, glassware, and earthenware plus building materials and footwear. By 1pm that afternoon she had settled on the seabed of the Clyde Estuary after colliding with another ship in a fog bank, she was forgotten until 1977 when a local sub-aqua club rediscovered the wreck site.

The wreck of the Wallachia lies on an even keel in approximately 34 metres of water on a sandy seabed. The wreck itself is largely intact and has six holds in total, three forward and three aft. In the rearmost hold there are thousands of bottles of beer, some still inscribed with the name of the maker, McEwans of Glasgow. This is where myself and the team from GUE Scotland enter the story.

The Wreck of the Wallachia 

The Wallachia is one of the more accessible sites on the west coast of Scotland, where we carry out most of our diving. Depending on weather and tidal conditions, visibility on the wreck can be +10m/33 ft on a very good day or less than 2m/6 ft if there has been a lot of rain due to the amount of particulate in the water. Other elements to consider are the tide as this can vary in its intensity, as well as surrounding boat traffic. The wreck lies in close proximity to a ferry route and care must be taken not to dive when the ferry is closeby. However despite the challenges, the wreck is very rewarding and offers a diver plenty of places to explore and items to look at. 

The main point of interest for most has been the rearmost hold, where the bottles of whisky and beer were stored. The majority of the whisky was removed in the 1980’s however a few bottles can be found on occasion, depending where you look. What remains are thousands of bottles of beer, still with the corks and contents intact. Over the course of 2018 & 2019, the team at GUE Scotland dived on the wreck and recovered a number of bottles from the hold. 

After a chance discussion with a friend at dinner one night, I was given contact details for a company called Brewlab, which is based in Sunderland in the north east of England. Brewlab specialise in the provision of specialist brewing training, as well as laboratory services such as quality assurance, product development, chemical/microbiology testing as well as long term research options. I made contact with Keith Thomas, the Director of Brewlab, to discuss whether he would be interested in analysing the beer and investigating whether it could be recreated. Needless to say the proposal piqued his interest and arrangements were made for the bottles to be shipped to his lab.

Unbeknownst to me, the recovery of historical beers is rare, due to various sources of degradation/contamination which can affect any residual microbial cells and chemical components left in the beer that were used as part of the brewing process. So these samples are a valuable source of information on past brewing and microbiology. Over the course of 2019/2020, Keith and I kept in regular contact over the progress of the investigations and the full analysis of the beer has recently been published.

A Brewing Interest

Between 1850 and 1950, the application of scientific principles to brewing was becoming increasingly prevalent and microbiology was playing an increasingly important role. A pertinent issue in brewing microbiology around 1900 was the application of pure Saccharomyces yeast cultures developed by Hansen at the Carlsberg laboratory in 1888. These were readily adopted by continental breweries as providing more controlled production and purer beers. Application to UK brewing was, however, less positively received, in part because of the belief that British beers possessed particular flavours arising from mixed yeast cultures and, specifically, the involvement of Brettanomyces species. This was especially believed to be essential for the character of ‘stock’ ales which were matured for extended periods.

While a number of breweries did try pure culture yeasts, UK brewing was resistant to change and, with the intervention of World War I, retained its indigenous yeast cultures. Since the 1940’s a more biotechnological approach to fermentation demonstrated the value of pure culture and was progressively applied to the larger breweries developing at that time. 

During the formative period of brewery microbiology after Pasteur, brewing yeast were identified as Saccharomyces species based on morphological features of shape, filamentous propensity and spore characteristics. Non brewing, ‘wild’ yeast was recognised and termed ‘Torula’ if non-sporulating. Of these Brettanomyces strains were identified as contributing important character to stock ales. It is also clear from brewing texts that bacteria were recognised as spoilage organisms in beer, as had been initially demonstrated by Pasteur in 1863. These species were mostly categorised as bacilli and typically portrayed as rods and associated with sarcina sickness – generally producing sourness. Some studies, nevertheless, identified lactic acid bacteria as indigenous components of standard beers.

Contemporary breweries are increasingly interested in using novel microbiology, either unconventional yeast strains or mixes of species and strains for sour and natural products. Identifying the specific strains and species of yeast and bacteria present in Victorian and Edwardian beers is directly relevant to this and has particular value if cultures of authentic microorganisms can be retrieved. Reports of retrieved historic brewery microbiology are limited but hold interesting promise for identifying novel microorganisms.

The specific parameters of the analysis are contained in a published research paper, Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing.”

As I mentioned, the primary objective of the analysis was to confirm whether detail could be provided on the original brewing ingredients and the fermentation microbiology. The analysis confirmed the use of Brettanomyces/Dekkera bruxellensis and Debaryomyces hansenii, which are brewing and fermentation yeasts respectively. The presence of Debaryomyces is interesting as this genus has not been noted as a historic feature of historic brewing, but has been identified in spontaneous fermentations, for example in Belgian lambic beers. Although the strain was reported to the brewing industry in 1906, it has not featured as a major contributor to beer fermentations since.



The analysis has also provided relevant information of the beer character and has confirmed that the beer recovered from the Wallachia was a stout, close to style expectations of the time and had an alcohol content of c. 7.5%. The colour gravity was high, resulting in a much darker beer however a much lower level of bitterness. Again this was typical style of the time and differs from other modern stouts.

More interestingly is the presence of various types of bacteria, which will likely have been picked up during the brewing process. The table below lists these for reference. Needless to say, historic brewing was not a sterile process in comparison to modern methods!

Bacillus licheniformisPlant and soil bacterium
Finegoldia magnaCommensal skin bacterium
Fusobacterium sp.Possible pathogenic bacterium
Kocuria roseaPossible urinary tract pathogen
Mogibacterium pumilumPossible oral cavity bacterium
Shigella sonneiEnteric pathogen
Staphylococcus epidermidisCommensal skin bacterium
Stenotrophomonas maltophiliaSoil bacterium
Varibaculum cambriensePossible pathogenic bacterium

Table 1: The bacteria found in the Wallachia beer bottles

Due to the relatively stable conditions on the wreck, being in near darkness and at a relatively cold temperature (between 6º–14ºC/43º-57ºF depending on the time of year), the live yeast structures within the beer were protected from sources of stress and allowed them to survive over the past 126 years. Luckily, Keith was able to extract these samples and begin to recultivate the yeast, specifically the Debaryomyces, with the hope of being able to rebrew the beer.

Cheers Mates

Just before Christmas, I finally received word from Keith that he had completed a trial brew and seven bottles of the brew were on their way to me. A few excitement laden days later and a nondescript box arrived at my office with the beer inside. I called the guys on our Facebook group chat to show them the case and got each bottle packaged up and sent out to them. 

A few days later, once everyone had received their sample we got together again to try the samples. There was an air of excitement after the two years it had taken us to get to this point, the most anticipated pint ever! I’m no expert in the flavour profiles of beer so you will have to forgive me for my relatively basic analysis. In summary, I got flavours of coffee and chocolate and there was a relatively low level of carbonation, which made it very drinkable. The rest of the team got similar flavours, the only complaint being there wasn’t more to try!

There will of course be slight differences in flavour since we don’t normally add the bacteria listed above as ingredients. However, the recipe we have is as close as we can make it to the original stock version.

The next steps for the project are to carry out further investigation on the characteristics of the Debaryomyces yeast strain in order to determine their suitability for fermentation and potential use in future brewing production. We are making approaches to various commercial breweries in order to discuss future commercialisation of the recipe and produce the brew on large scale. With the story behind the original recipe, we’re hopeful that the provenance would be a key selling point to consumers. It is my hope that the recovery of these samples will open up new possibilities for different types of beers to be developed, and offer something different for beer enthusiasts to try.

I have also found out that there are other types of beer to be found on the wreck, specifically an IPA style. Once we’re allowed to begin diving again, I am hoping to return to the Wallachia and recover some of these bottles so we can carry out the same analysis and keep the project moving forward.

In the mean-time, cheers!

Additional Resources:

The Brewlab Podcast, Episode 2 (March 30, 2021): Lost Beers Recreated from Shipwreck Bottles

GUE Scotland vlog -Episode 1


Andy Pilley is a Chartered Surveyor, team member of GUE Scotland, passionate wreck & cave diver and Ghost Fishing UK team diver. Andy started diving with the Scottish Sub-Aqua club in 2011 and began diving with GUE in 2018. Andy dives on the east and west coasts of Scotland where there is a rich maritime history and an abundance of wrecks to be explored. He has a passion for project diving and is developing objectives for a number of sites with the GUE Scotland team. He hopes to assist on the Mars Project and with the WKPP in the future.

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