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Meet GUE’s NextGen Scholarship Winner

Meet one of the newest members of the family, 25-year old Annika Andresen from New Zealand, GUE’s first ever NextGen scholarship recipient.

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by Amanda White

Header photo by Matthew Coutts. Annika diving at the Mokohinau-Islands.

As a way to empower the next generation of divers, Global Underwater Explorers (GUE) created the NextGen Scholarship, which provides a year of training and other benefits to deserving divers on their quest for excellence. 

Annika Andresen. Photo by Vicki Leopold.

We are excited to announce that the first-ever NextGen scholarship recipient has been selected. Annika Andresen from New Zealand will be our 2019-2020 NextGen scholarship winner!  Annika is 25 years old with a Masters of Architecture, where she studied the role architecture plays on the connection people have with their environment. She has also worked on dive boats, is a PADI open water dive instructor, and currently works for Blake, an environmental trust, as an environmental educator.  

InDepth caught up with Annika to learn a bit more about her and how this scholarship will help her achieve her goals.

InDepth

We got to know you a little bit through your video and application, but we have a couple more questions to get to know you a little bit better and share your story with our community. What influenced you to pursue diving, and how old were you when you started?
Annika sailing on the family yacht ‘Moonsong’ with her father and two brothers. Photo from Annika.

Annika Andresen 

I grew up sailing around the east coast of the North Island on a little 9-meter (30-foot) yacht with my family— my parents and two brothers.  We were always around or in the water, and my dad let us have a go on his dive gear when we were seven to see what it was like to breathe underwater. We didn’t really go under the water, we were just on the surface, but as we got older we joined him on more of his dives. It wasn’t until my first year of university where I got enough money to do my open water course in 2013, but it feels like I have been diving my whole life. 

What attracted you to diving over other water sports?

Just being closer to everything and being fully immersed. If I was snorkelling, there is only so long I could hold my breath, so I really wanted to learn how to dive so I could actually stay submerged and watch the different marine life swimming around and become part of the environment. That’s kind of what started it off. I had a good friend in the Auckland University Underwater Club who was also interested, so we did the course together. After my first year at University I wanted to get a summer job that involved something to do with the ocean. I emailed Kate Malcolm at Dive! Tutukaka, asking if there were any jobs working on the boats as crew. On my trial we saw dolphins almost every day, got to take customers in the water to experience the marine life, and were teaching everyone about the importance of our marine environment. I couldn’t believe this was a real job. I moved up to Tutukaka, where I got to go out to the Poor Knights Islands every day, and on my days off, I was able to gain more diving experience, joining the dive masters with their group. I think it was then when I really fell in love with diving.  I was like, “This is what I want to do. This is what I want to fully throw myself into and learn as much as I can.” 

Finishing a dive at Poor Knights Island. Photo by Cameron Barton.
How has your connection with the underwater world influenced the rest of your, I guess, so to speak, dry land life?

At the moment, it’s very much influenced… well, I guess the underwater world has always influenced my life. I remember at primary school, every time I was drawing something, it was something to do with the water. My teachers said, “Oh, you’ve got to expand and draw other things,” but that’s all that I wanted to do. In intermediate, we were doing a project about the ocean and I remember sitting down with the teacher and saying, ‘“Instead of just reading about it, why don’t we actually take them out to Goat Island (New Zealand’s oldest marine reserve)?” So somehow, I convinced my teacher and parents to take my whole class to my teacher’s house who had a pool. During one afternoon, we taught them how to snorkel, going through how to put on a mask, and snorkel, and how to be comfortable in the water. 

Annika snorkeling on the Rewa Wreck at Moturekareka Island with her brother. Photo from Annika.

Then the following week, we went up to Goat Island. My dad and I guided my class around the bay, pointing out all the different species while my mom rowed our dinghy (that had a little glass bottom) for the three people that didn’t like being in the water. Everyone was really excited to see the fish. In my architectural degree, all of my designs always included water or a connection to the environment. One of my favorite designs was a marine rehabilitation center sited in the Bay of Islands for different marine species. So I guess everything has always been influenced by the underwater world…for me, it’s my home. I always feel very calm on the water and then diving just ramped everything up a lot more. Now whatever I do seems to be associated with or to revolve around diving or anything to do with water.

Do you participate in any other water sports besides snorkeling and swimming?

Yeah, I love sailing. I do a lot of sailing. Normally every Friday night, I will go down with a group of girls and we do rum racing. So if you win the race, you get a bottle of rum, and then there’s other sailing regattas during the weekend if I’m not diving. If I can’t go diving or sailing, normally the weather is perfect for surfing. My car always has a combination of dive gear, surfboard on top, my wet weather gear, and a towel. I also really like free-diving as well because it’s just very different from scuba-diving, and there are some species I don’t want to scare off with my bubbles. 

We saw from your video that you work for Blake. How did you get involved in conservation?
Annika presenting the Blake NZ-VR program. Photo by Bhakti Patel.

I have always been interested in volunteering for conservation projects and encouraging others to do the same. I was very lucky. In 2016-2017, I was chosen for Blake’s ambassador program where I worked with Antarctica, New Zealand, and the Antarctic Heritage Trust. Through the program, I was able to go to Antarctica and work with the team down there to conserve Sir Edmund Hillary’s Hut. 

When I finished my thesis last year, BLAKE approached me over the summer and asked me to help kickstart a new project. This has been the pilot year for NZ-VR, where we have a roadshow traveling to different schools in Auckland. We have 60 VR headsets and spent the year teaching four classes a day, ranging from 10-year-olds to 15-year-olds, about our underwater environment. We put a headset on each student showing 360° footage from New Zealand Geographic that is taken all around New Zealand, comparing and contrasting environments from the very pristine northern parts of New Zealand to degraded environments from human impact that are closer to human populations.

Annika teaching environmental education within schools around Auckland. Photo by Brendon O’Hagen.

By the end of the year, my colleague and I will have taught 20,000 students in the Auckland region. Hopefully, depending on funding for the project, we want to get two more educators and double the amount of headsets to reach twice as many students and further expand into the surrounding regions. It’s a really awesome organization where they were able to just give me the support that I needed to really push the idea of learning through experience. This is really exciting, as this was what my thesis was based around, and I can combine my passion for the underwater world and creative thinking towards conservation.  

Wow. What an inspiring job to have.
Recording rubbish found at a beach clean up with students. Photo by Brendon O’Hagen.

Yeah, it’s pretty incredible to be able to get students excited about the ocean, to remove that element of fear if they don’t like the water for some students, and show others that don’t get the opportunity to be able to experience what it is like beneath the surface. It gets students to be immersed and learn empathy toward our environment. The other awesome addition to the videos is the natural underwater sounds New Zealand Geographic recorded, so when the students are experiencing these videos, they can hear everything that you would be able to hear underwater. 

What attracted you to GUE?

Very good question. It was actually when I had just started scuba diving, I think I had done 20 dives. At the time, I was seeing someone who had done the GUE Tech One course and he said it would be a really good way of refining my skills and gaining a lot more confidence in the water. I had previously met Mel Jeavons and Jamie Obern on the dive boats and was really interested in the diving they were doing. 

Annika diving doubles in Northern Arch, Poor Knights. Photo by Harry Josephson-Rutter.

I did the Fundamentals course with Jamie on a single tank with a wetsuit just because that’s what I was diving in at the time and what I was comfortable with. Over the next two years, I worked on gaining more diving experience and talking to Jamie, and finally, I was like, okay, I’m ready to go on to twins now. I got my tech pass a year after that. I really valued being able to dive and not disturb any of the environment around me, especially while working at the Poor Knights.

It wasn’t until I started working as a divemaster and guiding people around that it really showed the difference. I was very conscious that I didn’t want to destroy the environment that I was showing people. And being able to share that with people, sharing techniques I had learned or explaining certain elements in diving, I realized this gave confidence to my divers as well. I wanted to ensure every diver had a positive experience, and so they could enjoy their dive and fall in love with the ocean just like I have, giving them a reason to protect it. 

Preparing for a dive onboard El Tigre, Dive Tutukaka. Photo by Lorna Doogan.
What are your diving goals now?

To spend as much time in the water as I can. I would love to dive along the side of a huge iceberg in Antarctica, explore the wrecks of Truk Lagoon, or swim alongside schooling hammerheads in the Galapagos. This list could go on forever…

Furthering my diving skills, I’ve always wanted to try cave diving, and I am truly fascinated by the amazing pictures I have seen from cave divers. There are some caves in New Zealand, which is not an easy place to learn to cave dive, but it has always been one of my life goals to see first-hand what this incredible environment is like. 

Over the last year, I have been looking into the GUE Tech One course, and this came after a dive on the MV Rena (a container ship that ran aground on the Astrolabe Reef in 2011). Four and a half years later, the exclusion zone was lifted, and I was lucky enough to dive the wreck a couple of days later. The wreck was split in two and the stern section of the Rena starts in 26 m/85 ft, continuing further down the reef face to 70 m/230 ft. I was stuck at 30 m/100 ft, and I was looking down at this amazing container ship, and I was just like, ‘oh, this is why I want to get my Tech One,’ because looking down on the wreck is just not the same, and the wreck, although so close, seemed so far away. 

I have always dreamt of taking every single person beneath the surface and showing them some of the amazing things I have been lucky enough to see. So, one of my main personal goals would be to inspire as many people as I can and take them on my journey to share the importance and beauty of our ocean.    

How do you feel the GUE scholarship will help you achieve these? As both a diver and a conservationist?

Just meeting everyone, building on my knowledge, and developing my skills as a diver. Gaining a greater understanding of conservation projects, hearing their diving stories, what they’ve learned, and then being able to share these experiences with everyone. That would be awesome. This scholarship is an amazing platform for me to be an ambassador for the protection of our oceans as well as for women in the marine environment and diving. 

It’s a great community, that’s for sure. Had you heard of Jarrod Jablonski before he called you to tell you that you were awarded the scholarship?

I had, because I read everyone’s profiles. I was really nervous when I got the phone call. I started my interview talking to Dorota, and then she got up to get someone. I didn’t know what was going on. Jarrod sat down and it took a little bit to register, and when he said his name I went into a bit of a shock and I was like, ‘What? He’s actually talking to me?’ But yes, it was a bit of a stunned moment; that it was actually him that was talking to me online.

Annika will be joining GUE for their 2019 Conference in Florida from November 9-11th. If you are interested in attending the conference, registration closes on November 4th. 

Additional Resources


Amanda White is the editor for InDepth, and Global Underwater Explorers Content and Brand manager. Her main passion in life is protecting the environment; whether that means working to minimize her own footprint or working on a broader scale to protect wildlife, the oceans, and other bodies of water. She received her GUE Recreational Level 1 certificate in November 2016 and has been lucky enough to join GUE and Project Baseline projects. Amanda holds a bachelor’s degree in journalism with an emphasis on strategic communications and a minor in creative writing from the University of Nevada, Reno.

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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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