Since starting out in 1985, Herefordshire-based Wye Valley Brewery has been producing a wealth of excellent cask, keg and small pack beers.

They’ve earned a reputation for consistency and product quality, seeing their beers served in more than 1,200 pubs and bars throughout the West Midlands and South Wales.

As a result, they’ve gone from a humble beginning of producing approximately 10 brewers’ barrels a week to an average of 1000 barrels per week, with further growth to come.

Rewind back and the brewery’s story started nearly 40 years ago. After brewing for years for Guinness, Wye Valley Brewery founder, Peter Amor decided to branch out on his own. He began brewing from the back of a pub in Canon Pyon in Herefordshire but soon moved to the old stable block of The Barrels in Hereford – Wye Valley Brewery’s very first pub.

After studying at Young’s brewery in London, Peter’s son, Vernon Amor, joined the brewery to help with the demands of the growing business. And some 17 years later, the business would signal its latest growth by moving into a 9-acre former cider mill in Stoke Lacy.

But the journey doesn’t stop there – far from it. Ongoing expansion has included the installation of an impressive bottling and canning setup from Bedford-based Enterprise Tondelli, as well as investment in its warehousing and solar PV infrastructure, with a new brewhouse part of the brewery’s future, too.

While beers such as it’s super successful Nightjar, a kegged stout based on an original Wye Valley Brewery cask recipe, have helped put the brewery in front of eager new audiences.

In this episode of The Brewers Journal Podcast, we spoke with head of sales and marketing Abbie Gadd and head brewer Gareth Batemen, to discover the secret of the brewery’s longevity, the importance of moving with the times and why its 40th year will be the start of a new period of growth and evolution for the much-loved business.

Recent research from Heineken in its 2024 Beer Report shows that Lager’s share of the on-trade market by value stands at 70%. In short, two out of every three pints poured in the UK is a Lager.

And when we talk about Lager, there is really something for everyone. In the UK we’ve had a wealth of fantastic lager-focused breweries open in the last decade from Lost and Grounded to Utopian, Orbit, Braybrooke and beyond.

And if you head to Walthamstow, East London, and you’ll not only find a range of fantastic pubs, bars and restaurants, but leading breweries, too.

Established in 2016, Pillars Brewery started as a family business and remain a team of family and close friends, driven by a mutual love of Lager.

Proud to combine contemporary brewing techniques with traditional brewing principles, their beers are created within a traditional Bavarian-style brewhouse, complete with its own lauter tun. 

They tailor the water profile for each brew using their onsite water treatment plant and complete the process with a minimum of four weeks of cold conditioning. And as 2024 draws to a close, the brewery has just released the latest iterations of its award-winning Icebock.

It’s beer brewed at the beginning of the year and conditioned for nine whole months, using freeze-concentration to produce unparalleled, rich flavours.

So with that in mind, we caught up with Pillars co-founder Gavin Litton and head of sales Peter Kennelly to discuss the opportunities and challenges that face a lager-focused brewery, their commitment to sustainability and why above all else, everything comes down to the quality of the liquid.

Earlier in the summer, the cider category welcomed one such new addition. Developed by a team with decades of experience in building successful beer and cider brands, Red Fin Cider is all about offering licensees a medium dry cider that can be stocked as an added value product, alongside existing offerings.

The team is made up of the trio of Graeme Baldwin, David Tugwell and Freddie Rouse. Graeme was the first employee at Orchard Pig and heavily involved in the meteoric growth and eventual exit deal for the brand.

David Tugwell has worked with huge growth challenger brands, including Estrella Damm and Orchard Pig cider, as well as in the craft beer sector, heading up the sales function at Big Smoke Brew Co and Double-Barrelled Brewery.

The third founding partner, Freddie Rouse, has worked with several craft breweries establishing them throughout independent pubs and groups across the UK and most recently at Amathus Drinks, helping grow its agency list with other UK Wholesalers. 

And after a successful whirlwind few months, Red Fin has just announced a new initiative with Berkshire-based Siren Craft Brew enabling it to service pubs and venues in Berkshire, Brighton and London.

So what better time to catch-up with Red Fin co-founder Dave Tugwell to talk through the company’s journey so far. We also discuss the trio launching into a competitive category, its place in the wider world of craft beer and its commitment to showing consumers that cider can, and should be, fun.

Founded by a team with extensive craft beer and brewing careers. They believe there is a beer out there for everyone.

Moonwake means: “the moon’s reflection on a body of water” and speaks to the brewery’s Leith Shore location, the importance of water as an ingredient, and our beers’ reflection of our combined experience.

The head brewer at Moonwake is Vinny Rosario. Upon graduating as a chemical and process engineer in New Zealand, he went on to brew in a number of countries including New Zealand, Spain and England. Moving to Scotland to set up Moonwake where the brewers are as important as the brew.

Earlier this year we held our Brewers Lectures at Moonwake’s fantastic taproom and in welcoming guests, Vinny told us all a little bit more about the brewery, the beers they produce and the plans for the future.

David Gluckman was born in Port Elizabeth, South Africa on 1st November 1938, the day Sea Biscuit and War Admiral fought out the race of the century at Pimlico Park, Baltimore. Educated in Johannesburg, he joined a local advertising agency after university and soon fell in love with the business.

He made the pilgrimage to London in 1961 and worked as an account executive on Procter & Gamble, Kerrygold, Lyons teas and several Unilever accounts. Always a frustrated copywriter, he escaped into product development in 1969, met a man from IDV and his life changed forever.

The author of “That s*it will never sell!” David also helped create Bailey’s Irish Cream. During its time, it has sold billions of bottles across 160 countries with 220 million litres of fresh, Irish cream consumed annually.

You can read more about these in David Gluckman’s compelling autobiography – That Shit Will Never Sell – a book crammed with entertaining anecdotes drawn from over forty years of brand creation in and around the drinks business.

In this podcast, we recount some of those tales and speak to David about the early days of his career in advertising and his advice to keep the faith and how to earn valuable buy-in when doubters pour scorn on your creativity.

We also discuss when to push hard in a pitch and when to ease back and take a critique, why the best ideas are the most simple and obvious, and also his pride in helping create a beverage that is sold across 160 countries with more than 220 millions bottles consumed annually. 

Earlier this year we invited Amelie Tassin, the founder and director of Tipple Marketing, a marketing and strategy agency based in Edinburgh, Scotland, to find out more.

With over 15 years’ experience, Amelie has worked across several European sectors from retail banking and property development to cosmetics and food and drink.

Her agency’s work is truly ‘the Swiss Army knife of marketing’ and offers tailored services for all needs thanks to Amelie’s wealth of cross-industry experience.

In 2018 she founded Women In Beer, a ‘women who beer’ group in Edinburgh, and in 2019 she started the successful Women In Beer Festival (WIB Fest), a celebration of women in the industry with an impressive roster of events including tap takeovers, talks, and tastings.

In her talk, Amelie discusses diversity and inclusivity. She presents data about women and their relationship with beer, the wider industry and also outlines the work Women in Beer are doing to increase diversity and inclusivity in the industry.

At Holy Goat, they’ve taken an unconventional approach to yeast and fermentation, opting for a proprietary method that utilises Brettanomyces yeast for long maturation times – typically 3-4 months – to produce unique, complex, full-flavoured sour beer.

The brewery, co-founded by Johnny Horn, is driven by experimentation and they’re obsessed with the awesome flavours that can be achieved from mixed-culture fermentations.

In the episode, recorded at our Brewers Lectures in Edinburgh, Johnny talks us through his career, which has taken in The Hanging Bat, 71 Brewing and Vault City, which he co-founded in 2018.

He also explains that while Holy Goat is inspired by tradition, they also seek to pay homage to their brewing forbears, mixing old and new techniques with the highest quality ingredients to produce complex, interesting and (most importantly) tasty beer…

Founded by John Driebergen, Ollie Parker, and Nick Walsh, Great Beyond Brewing Company was born from over thirty years of combined brewing experience. During the pandemic, they envisioned a brewery embodying authenticity, community, and sustainability.

At Great Beyond, they are deeply rooted in their community. Actively host events and collaborate with both local and international brands, offering diverse cultural experiences in their taproom.

They also place sustainability at the heart of their ethos at Great Beyond, being committed to using 100% green energy, minimising waste through biofuel conversion, and implementing small-scale CO2 recovery.

Despite numerous challenges, their dedication and hard work have succeeded without a marketing budget or sales team.

In this episode, co-founder John talks us through the brewery’s journey to-date and we discuss how some of their most-loved beers such as Hoxton Fresh and Hoxton Lager continue to evolve and improve alongside the brewery itself. 

The founders Lucy and Lizzie Stevens, began as homebrewers (brewing quite literally out of their closet), before officially launching the brewery in 2022.

Since then, they’ve gone from strength to strength; brewing a diverse array of beers including a traditional doppelbock, a smoked pineapple gose, and a raspberry-chocolate torte stout, while also working with fantastic breweries across the country.

Lucy, the head brewer, is the driving creative force behind the brewery drawing inspiration from a host of unusual sources; including botanical gardens and baked goods.

She is always on the lookout for new techniques, developing and learning with every beer she designs. Some of the highlights of her brewing career so far include featuring in Dr Christina Wade’s book, “The Devil’s in the Draught Lines“, being selected as a mentee for the UK-wide Women in Beer mentorship program, and, most recently, lending her expertise as a taste judge for the Scottish Beer Awards.”

Here, Lucy tells us more about Closet Brewing, their journey to-date and how they built a brewery from nothing.

And last week – a collaboration that took place in Lewes, in sunny East Sussex – is proving to be just that.

Before Covid came crashing into people’s lives, Mark Tranter of Burning Sky Brewery and Yvan De Baets of Brasserie de la Senne were in Lewes and a visit to Harvey’s and its head brewer Miles Jenner was on the cards.



Over some glasses of beer in the brewery’s sample room, the trio mooted the idea of working together on a beer of their own.

The plan was simple, to make a beer that was entirely distinctive from anything they produced individually.

And now, some four or so years since that initial conversation, the beer has become a reality. 



Tripel Alliance was mashed in at the Bridge Wharf Brewery last Friday – the 19th July. It was brewed with Pale and Munich malts, together with Spelt and Oats. 



These provided the base for a range of different German hops that encompassed a range of traditional and new varieties, all introduced at five separate stages. And of course, the beer was brewed with Harvey’s spring water and yeast.



It will launch at the upcoming Tripel Alliance beer festival, which is taking place on Friday 9th & Saturday 10th August across three Sessions in Harvey’s Brewery Rear Yard.

But to tide us over until then, let’s hear from Mark, Miles and Yvan about this special collaboration in a conversation recorded on-site with us perched atop the many bags of malt housed in their grain store.

One such spot is Heist Brew Co. Founded by Dan Hunt and Adam France, Heist started brewing in a little village called Clowne in 2018 when the duo added a brewery to their craft beer bar and bottleshop. 

Learning the skill of brewing from collaborations and close friends within the industry the team decided to give it a go themselves and quickly built a reputation for a wide variety of beers and styles.

A move to a big city was inevitable, and with Adam originally from Sheffield and Dan falling in love with the city after moving from his home town, the beer capital and steel city it was.

Opening their new Sheffield site in August 2021, Heist has gone from strength to strength brewing hundreds of different beers on site, and working on countless collaborations across the globe.

A destination venue for the good people of Sheffield and beyond, Heist Brew Co’s taproom is a go-to spot for great beer and a great time.

We spoke to co-founder Dan about the growth of the brewery, its Sheffield home, the challenges they’ve faced along the way and importantly, the exciting road ahead. 

Beer is a global language and brewers from around the world frequently find a new home in towns and cities to share their experiences and expertise in.

And one such brewer is Virginia Casadio. Virginia hails from Ravenna, Italy and spent her early years studying art and design. 

After experimenting with home brewing, she said “Forget art, let’s brew some beer!” She studied in Padova where she received a brewing qualification and her brewing journey in the UK began at Moor Beer Co.

It would then take her to Newtown Park Brewing, Lost and Grounded Brewers and earlier this summer her latest role at Duration Brewing in Norfolk.

And earlier this year, we invited Virginia to speak at our Brewers Lectures in Bristol to share her story.

She told us how a passion for making beer turned into an addiction, how she has survived imposter syndrome in her career and why it’s important to stay curious, stay humble and always help your team.

And in Spring of 2024 the renowned brewer, alongside his wife and esteemed brand manager Vik Kastenbauer Stronge, launched Lost Cause Brewing Co onto the UK beer scene.

We were thrilled that Colin used our Brewers Lectures at the excellent Wiper and True in Bristol to showcase these debut beers for the first time.

During his talk, our Brewer of the Year from The 2022 Brewers Choice Awards, talked us through his career to-date. A journey that has taken in stints at breweries such as Buxton Brewing Co, Black Isle, Marble Beers, Northern Monk and Salt Beer Factory.

But more importantly, he outlines his goals for Lost Cause Brewing Co and why sometimes you need a little bit of discomfort to give you that push in life.

Be it core classics or specials and seasonals, the independent on-trade is essential in offering a platform to countless brewery’s beers. And for patrons and producers in West London, they’re fortunate to have a brilliant pub that does just that.

Run by husband and wife duo Tim and Tosh, alongside canine companion Dexter, The Brook is part of the rich beer and brewing fabric of Brentford. After running a wealth of London’s best-known pubs, giving a boost and a stage to excellent, independent, beer is a huge part of their raison d’être.

The Brook was founded as ‘The Royal Oak’ beer house in 1787 and it was originally a standard corner property, later expanded into properties in New Road. It belonged to the Royal Brewery of Brentford.

The Royal Oak was licensed as a public house by 1894 and it was built in its present form in that year 1894, possibly being partially rebuilt in the 1920s. ​

The Strawberry House beer house was established by 1871 at 33 New Road where a member of the Gomm family (the brewers) was noted as a beer seller there. It was probably named after the large area of market gardens that used to exist in the area between Brook Road and Ealing Road.

One of the market gardeners, Thomas William Beach, founded a jam factory in Brentford and he won awards for his strawberries at the Great Exhibition in 1851.

The beer house was closed after 1896 by which time it was known as The Patriot. ​ Licensees of The Royal Oak included John Carter (1869), Richard Lewis (1870), Elizabeth Gardner (1894), Boaz Stallwood (1901) and Albert Coles (1914-1937). Stan Johnson was the landlord of The Royal Oak until 1960.

By 1957 Stan had decided that he would become a publican and he moved to The Royal Oak after completing his training at The City Barge at Strand on the Green. In 1960 Stan and his wife moved to the Midlands, first in Walsall and then in Bridgnorth. ​

The Royal Oak was closed for some time and re-opened as ‘The Brook’ in June 2019 with Tim and Tosh Rider as the owners.

Tim explains: “My introduction to the pub trade was Godolphin’s just near Brentford Lock in 1989. My stint there made me realise I had a genuine love for the hospitality pub trade…so, thank you Brentford for that! I joined Whitbread soon after becoming the manager of The King’s Head in Chiswell Street near the Barbican Center.

“I met Tosh in The Blue Posts, in Soho, 20+ years ago. We married in 2002 when we were both running Bar Mosko in Holborn, then we spent 10 years at The Tabard in Chiswick followed by 2 years at the Ye Olde Cheshire Cheese in Fleet Street. Between the two of us we have gained strong links and experience within the pub industry.

“We took the lease on for The Royal Oak in Brentford in March 2019 and the pub showed real promise plus a chance for both of us to finally put down some roots. The Royal Oak needed some love so after 3 months of getting the pub back into some order, we changed the name to ‘The Brook’…it was time for a fresh start.

“We are immensely proud of The Brook, how it looks and we are committed to becoming the local “village pub” in Brentford. So come and relax with our great selection of craft ales/beers, great wines, spirits and good food alongside good company and an extensive selection of vinyl and digital music!”

In this episode we speak to Tim about the joys, and challenges, of running an independent pub, the importance of connecting with the community, operating in an area synonymous with football but not being defined by it, and the duo’s love of pouring brilliant beers from the UK’s best.

But how much of do you know of the story behind these beers and the brilliant brewery that makes them?

Because the Burning Sky team, led by founder Mark Tranter, prefer to let the beers do the talking.

Founded in 2013, Burning Sky have made an indelible mark on UK beer since day one. The Sussex outfit, led by Mark, are a benchmark to many brewers across the diverse spectrum of this incredible liquid.

And with the brewery celebrating its 10th anniversary last year, we invited Mark to tell us more about his journey in beer.

Speaking at our Brewers Lectures in Bristol last month, he observed how the industry has changed in the last decade and the challenges the brewery has overcome. 

He explains why Burning Sky’s rural location in Firle, East Sussex has both pros and cons, the development of their mixed fermentation offering and why when it comes to business, it’s important to understand that everyone’s aims and ambitions are different. 

But in 2024, Hammerton Brewery – based moments from Caledonian Road & Barnsbury railway station in the London Borough of Islington – proudly celebrates its 10th anniversary.

The business, founded by Lee Hammerton and his girlfriend – now wife – Karina has produced a wealth of beers during those 10 years, picking up a raft of awards along the way.

And brewing is something that runs in the blood for the Hammerton’s, with Lee being a distant relative of the family that founded the original Hammerton Brewery, a substantial site situated at the bottom of Lingham Street in Stockwell, and one acquired by Charles Hammerton in the late 19th century.

While the modern Hammerton produces a number of decorated dark beers, that original brewery was also known for being the first in the UK, and probably Europe, to use oysters as part of the process of brewing stout in 1938.

In this podcast episode, which is also available to watch on our YouTube channel we chart the last decade through some of the brewery’s most important beers.

From N7 IPA and Panama Extra Pale Ale to the alcohol-free Zed and from nitro stout Tint to City of Cake, which just picked up Gold in the Cask competition at the recent SIBA Independent Beer Awards 2024, we discuss how these beers have shaped the first 10 years of one of London’s finest breweries.

Well, today’s guest has licensed major festivals such as Glastonbury, pubs, bars – oh and the King’s Coronation, too.

Piers Warne is a licensing lawyer at TLT and has 20- plus years’ experience licensing premises for the sale of alcohol and other licensable activities.

This includes licensing breweries for direct sales to customers, online sales and for taprooms. He has acted on the licensing around sale and purchase of major breweries and small start-ups across the country and on registrations for AWRS and other relevant certificates, too.

So to learn more, we recently asked him to share his experiences and expertise from the licensing world, the opportunities that can arise and the potential pitfalls to avoid.

Kat grew up in the Czech Republic and came to the UK in 2015 to study a BA in Comparative Literature at King’s College London. After graduating university and following a few jobs in the hospitality sector, she met Daniel Tapper and became a part of the Beak Brewery from the early days in 2019. 

At Beak, Kat has utilised her skills and went from being a taproom manager to becoming the head of operations and Sales, driving the brewery’s sales strategies not only in the UK, but also abroad, as well as ensuring a smooth day to day operations of the business. 

In this episode, recorded at our Brewers Lectures in Portsmouth, Kat talks us through her journey in beer, her role at Beak, the challenges that presents and the advice she would haven given herself before embarking in a career in the brewing industry.

Production: Ross MacPherson

Photo Credit: Beak Brewery

And only this month, the brewery was awarded the accolade of Best Double IPA in England for its Swedish Buzzsaw in the Untappd Community Awards. The 8.2% beer is dry-hopped with Citra, Strata, Mosaic & Nelson Sauvin

These types of beers, as Jack explains, are part of the modus operandi at Azvex. And that means hazy hops, big stouts and silly sours.

In this podcast, recorded in the Azvex taproom, Jack talks us through the setup at the brewery and what makes them tick. He discusses their four-vessel brew house, which allows for ultimate flexibility and control over a multitude of variables in the brewing process. 

He explains that the fundamentals of their hoppy IPAs remain good basic brewing practice, but also evolving how and when they use hops, their percentages of adjunct grains, and always focusing on quality markers such as dissolved oxygen and pH. 

Currently, they are focused on biotransformation and the flavour impact from the interaction of yeast and hops, and they have some “really silly” 60%+ adjunct grain bills. 

“Pray for our lauter tun!” he says…

On matchday they often welcome no fewer than 1,000 footy fans to their superb spot that’s only a stone’s throw from the famous football ground. So whether you’re in the market for their Beerbasol Pilsner Lager, Little Arms Big Ambitions NEIPA or perhaps a Megalodawn Breakfast Coffee Stout, they’ve got you covered.

Founded by Joe Ross and Jon Chapman in 2015, the brewery continues to make a wealth of excellent beers enjoyed across the UK and beyond. But for the full Staggeringly Good experience, a visit to their brewery and taproom is a must.

In this episode, we speak to Joe about the brewery’s journey over the last eight years, their commitment to brewing beers from across the style spectrum, the role the business plays in the local community and why fans of live music, comedy and, of course, wrestling have a place to call their own at Staggeringly Good brewery.

]]> Where do you go for a pre-match pint? If you’re one of the Fratton Park faithful supporting Championship-bound Portsmouth, there’s a strong chance you’ve frequented the excellent taproom on offer by the good folk at Staggeringly Good Brewery.  Where do you go for a pre-match pint? If you’re one of the Fratton Park faithful supporting Championship-bound Portsmouth, there’s a strong chance you’ve frequented the excellent taproom on offer by the good folk at Staggeringly Good Brewery. <br /> <br /> <br /> <br /> On matchday they often welcome no fewer than 1,000 footy fans to their superb spot that's only a stone's throw from the famous football ground. So whether you're in the market for their Beerbasol Pilsner Lager, Little Arms Big Ambitions NEIPA or perhaps a Megalodawn Breakfast Coffee Stout, they've got you covered. <br /> <br /> <br /> <br /> Founded by Joe Ross and Jon Chapman in 2015, the brewery continues to make a wealth of excellent beers enjoyed across the UK and beyond. But for the full Staggeringly Good experience, a visit to their brewery and taproom is a must. <br /> <br /> <br /> <br /> In this episode, we speak to Joe about the brewery's journey over the last eight years, their commitment to brewing beers from across the style spectrum, the role the business plays in the local community and why fans of live music, comedy and, of course, wrestling have a place to call their own at Staggeringly Good brewery. Reby Media full false 22:48 https://www.brewersjournal.info/brewers-journal-podcast-134-choose-a-path-and-stick-to-it/ Fri, 23 Feb 2024 11:59:42 +0000 https://www.brewersjournal.info/?p=19159 https://www.brewersjournal.info/brewers-journal-podcast-134-choose-a-path-and-stick-to-it/#respond https://www.brewersjournal.info/brewers-journal-podcast-134-choose-a-path-and-stick-to-it/feed/ 0 We’re only two months into 2024 and this year has been somewhat seismic for Mash Gang, the producers of high-quality, small-batch low and no alcohol craft beers. In addition to a wealth of new beer releases, the team announced that they are significantly boosting their output after securing major investment from tech investor Ryan McCarry. The investment process, managed and advised upon by Daniel Finn, brewery sector lead of Brabners LLP, marks a pivotal moment in Mash Gang’s journey, fuelling its growth strategy and reinforcing its commitment to producing best-in-class beer. The investment aims to position Mash Gang as one of the UK’s largest non-alcoholic brands. With production upscaled to 500,000 units in a single run. And last month, we invited Jordan to speak at our Brewers Lectures event hosted at Azvex Brewing Company in Liverpool. In the episode Jordan explains how in beer, we all come from different starting points and why there is no such thing as a mistake - just an opportunity to learn. He asks if you are engaging with your consumer base and also why it’s important to choose a path, and stick to it. Photography: Noelia Amado We’re only two months into 2024 and this year has been somewhat seismic for Mash Gang, the producers of high-quality, small-batch low and no alcohol craft beers.

In addition to a wealth of new beer releases, the team announced that they are significantly boosting their output after securing major investment from tech investor Ryan McCarry.

The investment process, managed and advised upon by Daniel Finn, brewery sector lead of Brabners LLP, marks a pivotal moment in Mash Gang’s journey, fuelling its growth strategy and reinforcing its commitment to producing best-in-class beer.

The investment aims to position Mash Gang as one of the UK’s largest non-alcoholic brands. With production upscaled to 500,000 units in a single run.

And last month, we invited Jordan to speak at our Brewers Lectures event hosted at Azvex Brewing Company in Liverpool.

In the episode Jordan explains how in beer, we all come from different starting points and why there is no such thing as a mistake – just an opportunity to learn. He asks if you are engaging with your consumer base and also why it’s important to choose a path, and stick to it. 

Photography: Noelia Amado

A business and a relationship forged in Liverpool, Neptune Brewery was founded by Julie and Les O’ Grady. Producers of modern beer inspired by tradition, their beers are naturally conditioned and unfined.

In this episode, we speak to Julie and Les about the brewery’s evolution, the growing importance of their beerhouse in connecting the brewery to the local community, how they are navigating a challenging market and why the maritime city of Liverpool deserves more credit, especially when it comes to beer.

And we’re a month into the new year so many of us are probably assessing how well our resolutions for 2024 our panning out. And from a business perspective, reducing our impact on the environment and improving the efficiencies of the brewing process is no doubt high on many agendas.

In this episode, part of our February Digital Takeover on sustainability, we discover how to approach the often-daunting idea of becoming more sustainable and also hear from a brewery that is making on-going strides to do just that. 

With that in mind we speak to Chris Lewington, the founder of Brew Resourceful. He argues that when it comes to sustainability, there are three pillars to consider – namely economic, environmental and social. 

We also hear from Joe Watts, the operations and sustainability manager at Wiper and True. The Bristol-based brewery is on a mission to reach Net Zero by 2030. 

Joe explains how the team has implemented a raft of sustainability projects but how they are also mindful these are part of an ongoing journey – one that involves constantly working to become the most sustainable brewery they possibly can be.

In this panel discussion, which took place at our Brewers Congress in London, top of the agenda was biotechnology past, present, future and how to harness it.

In this episode we hear from Margaux Huismann, Stephanie Brindley and Todd Isbell, who share their brewing expertise and observations of the changes taking place in this fast-moving industry.

Panel host Margaux Huismann works for Molson Coors as a Research and Development manager She got her start in the industry by doing a Masters in Brewing & Distilling and completing her PhD on Understanding the Physical-Chemical stability of Dry-Hopped Beer. 

Stephanie Brindley is a brewing scientist with more than 10 years of experience in the industry. As a technical representative at Murphy and Son, she is passionate about the science, creativity, and social aspects of beer.

And completing the panel is Todd Isbell. A graduate of the Master Brewers program at UC Davis in California, Todd has been a professional brewer for more than 20 years. He is currently the Senior Brewing Technician at the University of Nottingham and International Centre for Brewing Science.

Photo: Noelia Amado

And in 2024, Rooster’s Brewing Co is ramping up its limited release offering in 2024, with close to 50 different beers scheduled for production in addition to their year-round core range.

The Harrogate-based brewery has mapped out their brewing schedule for the twelve months ahead, which includes several new recipes, the return of a few old favourites from the archives and a series of collaborations with some of the UK’s most highly-regarded breweries.

Rooster’s will be brewing a mix of styles that will cover various pale ales, stouts, lagers, amber ales, and fruited beers across a range of ABV’s. Some beers will be only available in cask, some keg and can only and others across all three package types. As with the whole of the brewery’s core range, the overwhelming majority of the beers will be vegan friendly, while the lagers planned will also be gluten free.

In this episode we speak to Tom Fozard, the brewery’s commercial director, to discuss the plans for this year. We look back on the impact and influence that Rooster’s founder Sean Franklin has had on the UK brewing industry, and also the way that Tom and his family have helped Rooster’s evolve since taking on the business back in 2011.

In this podcast, part of our Digital Takeover on quality control and analysis, our contributing editor Melissa Cole chairs a panel discussion with figures from the brewing industry whose roles revolve around ensuring quality and extolling the virtues of this to the wider world.

As SHE Compliance Manager at Beavertown Brewery, Jessica Maye looks after all things health & safety, food safety and environment & sustainability across their London sites. 

Previously a quality & compliance manager at Fourpure, and a PhD candidate at Queen’s University Belfast, Jessica’s role at Beavertown Brewery as SHE Compliance Manager has allowed her to continue to develop and grow her expertise in Food Safety, in addition to responsibilities such as taking on artwork and label sign off.

During this discussion she is joined by Tanya Kondratyuk, formerly quality manager at Leeds-based Northern Monk and also Amber Thorne. Having started her career in beer in the sales team at Siren Craft Brew, Amber has since moved to the iconic Bristol beer scene working with Good Chemistry and is now the Customer Account Manager at Arbor Ales.

During this episode they discuss how best to ensure the flow of essential information travels from brewhouse, to quality assurance right through to taprooms and sales – and how that flow really needs to go both ways! As Melissa says, this way everyone feels empowered, every step of the way to offer valuable feedback and information.

At Northern Monk, Tanya Kondratyuk was Quality Manager at the Leeds-based business. She started her career in the industry working in quality control, sensory analysis, and the bourbon barrel aging program at Goose Island Brewery, based in Chicago, IL.

Her experience is rooted in microbiological & analytical fermentation analysis, yeast propagation, bourbon & sour barrel sensory and blending work.

Before moving on to her new role at Harrogate Spring Water, she spent two years with Northern Monk designing and supervising the build-out of their new QC laboratory, launching analytical and microbiological sampling programs, yeast propagation planning, sensory panels, barrel aging programs, and also taking part in production planning and recipe development.

In this podcast, part of our digital takeover on quality control and analysis, she shares her expertise on the building blocks you need to create brand consistency at your brewery.

She argues that continuous improvements are key, which includes setting achievable goals, embracing your mistakes, keeping quality dynamic and if you aim for consistency, you’ll find room for creativity.

We’ve all probably heard that saying, or at least a variant of it. In beer, it’s no secret that many US brewers appreciated and were often inspired by classic British styles. And in turn many brewers in the UK, Europe, and beyond have been galvanised by the wealth of creations to emerge from modern US brewing. 

One such outfit operating in that landscape is Finback. Founded in 2011, Finback Brewery is born from a passion for brewing and experimentation. After a long search combing through back streets, along canals, under bridges and industrial no-mans lands, the team found a space in Queens in 2013. 

Finback would go on to release its first beers brewed in Queens in January of 2014 and the brewery is proud to call Queens home, being part of the diverse and rich culture of the borough.

Basil Lee, if the co-founder of Finback, a business that continues to brew exceptional beers through iteration and rotation deploying a variety of hops, ingredients, and techniques as a creative journey in bringing unique beers to the consumer. 

With a previous career in design, Basil brought strong training in process and collaboration in building Finback as an engaging beer experience.

And with that in mind, we invited Basil to deliver the keynote address at our 2023 Brewers Congress. In this episode, Basil discusses how the industry has evolved in the decade Finback has been in business.

He looks at the ways consumer tastes have changed and why, 10 years in, he feels that much of beer and brewing is now about going back to basics.

Hayley Pearce is a brewer at Siren Craft Brew. Originally from the north of England, Hayley headed south in 2008 to study Biochemistry at Imperial College London. 

In 2012 she joined the Fuller’s Graduate Programme and it soon became clear that her future lay in the brewhouse. Progressing from junior brewer to shift brewer and now with an IBD Diploma in her pocket Hayley was ready for a new challenge.  

At Fuller’s she helped commission and run the Pilot Brewery until 2021, when she was drawn by the song of the Siren where she continues to spread her infectious enthusiasm.

In this episode, recorded at our Brewers Congress in London, Hayley recounts her career so far, the lessons she has learned along the way and her hope that her journey in beer can inspire others, too.

Following a degree in food technology, specialising in microbiological processes, at Serbia’s University of Novi Sad, he became a quality engineer before then taking the position of brewing supervisor at Apatin Brewery.

Three years later Nikola swapped Serbia for Scotland, becoming brewery manager at BrewDog. In more than six years, he oversaw a period of significant growth at the business.

Upon leaving the Ellon brewery, he would head south to take the job of head of brewery operations and expansion at Beavertown before then moving to operations director last November. During that time, Beavertown was acquired by Heineken and also opened its new brewery in Enfield.

Opening in August 2020, the new facility was armed with the ability to produce up to 500,000hl and to brew in 150hl batches.

Thanks to the popularity of beers such as Neck Oil, Beavertown has only grown further since. And similar to his time in Ellon, Nikola has been integral in overseeing the commission and addition of equipment that brews and packs these beers. 

In this episode we speak to Nikola about his role in specifying, building and expanding some of Britain’s biggest breweries, the main hurdles and challenges he’s encountered along the way, and his passion for learning, self-improvement and training, especially when it comes to his team.

As decorated author Des de Moor tells us in his new book, cask beer is a unique format of fresh, live draught beer that, at its best, delivers a taste experience unmatchable in any other way.

But despite it being revered by fans across the globe, sales of cask beer in the UK continue to suffer. 

In his latest article for The Brewers Journal, former Fuller’s brewing director John Keeling observes that throughput is down, inspections are less rigorously enforced, and training is intermittent. He also asks how we can change this situation…

In this week’s podcast Paul Davies, the founder of AleHunters Brewery Tours, leads a panel discussion with a revered group that share their experiences and expertise working in and around cask beer.

Recorded at our Brewers Congress event last month, he was joined by Alice Batham, the head brewer at Bathams in the West Midlands and also Janos De Baets, the co-founder and head brewer of Dok Brewing Company in Gent, Belgium. 

Also on the panel was Rob Lovatt, the head brewer and production director at Thornbridge and Des de Moor, one of the UK’s top beer experts, and author of the new book Cask: The real story of Britain’s unique beer culture.

In this episode, Paul leads a passionate and informed discussion about this beloved beer type featuring input from some of the people that know it best.

Photo: Noelia Amado

To answer those questions, we invited today’s guest to help us out. Because recently, they had a new lager to bring to market and incorporated a range of tools to ensure it hit their desired audience.

Verity Phillips is the Media Lead at Asahi UK, working across a portfolio of premium brands including Peroni Nastro Azzurro, Asahi Super Dry, London Pride and Cornish Orchards, to name a few. 

She is responsible for the media strategy within the marketing team: anything from social media to radio to TV. Verity has helped the Asahi brands reach a broader lager drinking audience in the UK whilst maintaining their premium position in the category.

And this year, Verity has been involved in the launch of Peroni Nastro Azzurro Stile Capri, an easy-drinking beer inspired by the refreshing taste and scent of the Mediterranean.

In this episode, recorded live at our Brewers Congress event in October, she talks us through the launch of Peroni Stile Capri to the UK market, and how Asahi UK used media to target 18-34 lager drinkers.

She explains how younger consumers have become increasingly difficult to reach through traditional media channels thanks to a changing landscape in the last 8 to 10 years. 

With that in mind, the business adopted a range of media opportunities such as dynamic out of home advertising, sampling campaigns and more.  

As a result, 97% of Lager Drinkers aged 18-35 said they has seen the company’s Peroni Stile Capri advertising at least once, and 88% on them at least three times.

Over the years, they realised it was very difficult to find decent ramen in London, so they began on a mission to sort that out themselves…

They started out in 2011 with a Saturday night pop-up in the city. 30 people came through the doors at the very first pop-up, but just ten weeks later they had 120, with tickets selling out within minutes.

Friday nights were spent prepping – bubbling broth for hours (with condensation running down the windows of Emma’s flat) making chashu and gyoza fillings, whilst drinking a couple of beers and talking about opening their first ramen restaurant.

Then they’d be up at 6am on the Saturday to move all the ingredients to the pop-up restaurant, handmake 400 gyozas and get ready for the first sitting, with their adrenaline pumping.

Ken and Emma made a different ramen every week, each from a different region of Japan. People loved it, and they knew they were onto something, which gave them the confidence to go and find a location for our first restaurant – and in 2012 Tonkotsu Soho was born.

Now, in 2023, Tonkotsu has since grown to 17 restaurants – 15 in London, with Brighton and Birmingham also – and 280 staff over the last 11 years.

And last month Emma took some time out from her busy schedule to deliver the keynote at our flagship Brewers Congress event. Here she reiterated the importance of people in your business, the tough decisions you often have to make and why Ramen is always a good idea.

Much has predictably changed in those years the brewery, founded by Jon Swain and Pete Hills, have been in business. Especially more recently, with the team celebrating two years at their new home in High Hill, Walthamstow.

Part of the burgeoning and brilliant Blackhorse Beer Mile, Hackney Brewery is thriving thanks in no small part to their excellent taproom space that welcomes visitors four days a week.

The High Hill Taproom is their new facility where the team aim to create a experience that you can immerse yourself in through their art, latest releases, beers from their friends around the world and events to celebrate the multicultural capital it calls home.

In this podcast, we speak to co-founder Jon about the importance of the taproom in the brewery’s business proposition, Hackney’s role in the Blackhorse Beer Mile, those early days building the business with colleague Pete and also the secrets behind the team’s successful and sessionable sour range – namely the delicious Millions of Peaches.

Colin Stronge, a brewing industry pioneer, was due to close last month’s Congress. Sadly a recent operation meant he was unable to make it but health comes first and we, of course, very much look forward to welcoming him back at future events. Get well soon, Colin!

So in lieu of real life Colin, we have the next best thing. A talk he expertly delivered at our Brewers Lectures in Springwell, Leeds.

In this podcast, the head brewer of Salt Beer Factory, looked back at 23 years in beer. In doing so, he tracked his career alongside how the industry has evolved in that time, with the breweries, brewers and beer styles he has encountered along the way…

He’s also the former president of International Society of Beverage Technologists (ISBT), board member and founder member of the Beverage Gases Technical Committee.

So with more than 25 years’ experience in the beverage gases industry with expertise in carbon dioxide for beverage applications, we invited him to speak at our recent Brewers Lectures in Newcastle to share his views on the current state of play in the CO₂ supply chain, new sources and proven solutions.

You can access Gary’s presentation right here. The figures presented were correct at the time (August 2023).

In this episode, we speak to John about his early career, what got him into beer and also brewing as a profession. We discuss his move to Fuller’s and what he learned from colleagues over the years such as Reg Drury, Derek Prentice and Georgina Young. 

We ask him what he makes of the current brewing landscape and the challenges facing it, along with the advice he has for people working in and running breweries today. We discuss his love of music and also the beer industry, both in the UK and overseas, and how that can sometimes influence his travels with wife Symone. 

​He has spent more than a decade in some of the UK’s top craft breweries, and he’s been exposed to the industry’s best and helped some of the future best on their journeys. Individually, the elements of resourcefulness have always been the focus of his brewing life but in the last few years he saw how all the elements can combine under this same header.

We should make being resourceful one of our top priorities, it helps reduce our industries carbon footprint, keep businesses financially healthy and stimulate our industries minds. 

​This is exactly why he wanted to bring the topic of resourcefulness to the forefront of our discussions. He wants it to be talked at every conference, dinner, journal article, chat around the brewery & podcasts. 

​With that in mind, we recently invited him to speak in Newcastle to outline the basics of sustainability. He explained how none of us are perfect but we should challenge our suppliers, challenge ourselves and also focus on what we can control.

And of late, demand has been so high the business has actually run out of beer. To remedy this, they’ve recently brewed at five different breweries to get the capacity ready for their peak season. That means there’s currently more than four hundred and fifty hectolitres in tank.

This plan of action also involved investing heavily in draught production, moving from just Cans in Hands, to Pints in Pubs.

In this podcast recorded last month Jordan Childs, the leader and brewer at Mash Gang, shares his thoughts on changing consumer perception of now-and-low beverages, recipe creation, his love of working with breweries and businesses of all kinds, and the group’s collective desire for continuous improvement.

In this podcast, Andrew Furness of Net Zero Now explains that a carbon footprint is the foundation of a credible climate strategy and provides essential content for key stakeholders.

He says that corporate climate strategy has evolved in the last decade towards a consistent approach, built on global standards falling into four sequential and iterative actions.

In this episode, he outlines them and explains how the brewing industry and those around it can all play their part. 

In this podcast, Jordan talks us through the early days at the brewery, the journey since and the role of the community at the business.

He also outlines the overarching purpose of UnBarred as a cohesive unit and that you should trust your heart, your tastebuds and gut instinct. That you should work with people that bring out your creative truth and don’t be sold a marketing deck without integrity. 

Photo: Noelia Amado

But why Full Circle, we hear you ask?

The inspiration comes through three generations of a family business. Brewery owner, Ben Cleary’s grandparents were in the pub and beer trade, while his parents got into the wine business, and now Ben has moved towards the beer industry – thus the family has come Full Circle.

A brilliant business, headed up on the brewing side by Alex Redpath, has forged its name with full-flavoured regardless of the style or ABV, such as Looper, Repeater, Hoop and Rotator.

In this episode, we speak to Ben Cleary about the brewery’s growth, investment in capital equipment its strength in the export market and the company’s plans for expansion.

And when it comes to your brewery, what is your niche – your USP? And on the other side of the conversation, why do you want to sell to a particular venue?

Amber Thorne started her career in beer in the sales team at Siren Craft Brew.

She has since moved to the iconic Bristol beer scene working with Good Chemistry and is now the Customer Account Manager at Arbor Ales. In her time in beer she has also worked with the non-alcoholic lager brand, Lucky Saint.

In this latest podcast, recorded in Bristol in June, she explains and outlines the questions we should be better at asking, why we should know more about who our customers admire and also, why it’s worth being honest when asking ourselves if we can actually service an account that we’re planning to work with. 

That’s the question Rachel Auty asks….

The head of marketing at Brew York, Rachel is a marketing leader, and brand and communications strategist who has worked extensively across the beer industry and the arts.

She has work directly with SME founder-owner-managers, senior management teams, and boards of directors across tech, charity and not-for-profits, and fmcg. This rare breadth of cross-industry business and marketing experience enables Rachel to bring fresh and unconventional thinking to drive change and build resilience.

Rachel has more than 24 years’ marketing and business experience underpinned by formal qualifications in marketing, leadership and management. She is a Fellow of the Chartered Institute of Marketing. A feminist and equality champion, she is outspoken about the value of women on boards and having marketing expertise at board level.

In this podcast, Rachel says when it comes to your business, work on strategy not just tactics, utilise the skills of your experienced marketing colleagues and in terms of competition, don’t only watch your competitors. Be brave and be bold – in a world of noise and choice, we can’t afford to just do the same as everyone else.  

Photo: Rachel Auty

And at Bristol-based Wiper and True, they are constantly working to become the most sustainable brewery they possibly can be.

As they admit, it’s no secret that brewing uses a lot of energy and creates a significant amount of by-products.

So they are one outfit that want their overall impact on the planet to be a positive one, so in the day-to-day running of our business, they are always focused on tackling the biggest environmental impacts that our brewery is making, whether that be our energy demand, efficiency savings, waste products or ingredient sourcing.

In doing so, they hope that in talking transparently about what they’re up to and where we are succeeding in our sustainability goals – as well as where we can make improvements – they will encourage other individuals and businesses to think about their impact on the planet, and what all breweries can all do to lessen that impact.

And working for Wiper and True for 9 years is Joe Watts His role as Operations and Sustainability Manager has given new impetus to focus on implementing sustainability projects, and he has given his ‘green’ slant on a multitude of operational system in the brewery.

In this podcast, recorded live at their brewery in Bristol, he explains how they’re doing just that…

Gone are the days where choosing a beer without the alcohol meant forgoing genuine choice in the process.

Countless macro businesses now offer 0.5% or 0.0% iterations of well-known brands.

Beers that complement the burgeoning number of beverages available to consumers that want a great beer, just with less, or none, of the alcohol.

For today’s guests, who started their brewing journey back in the first COVID lockdown, no-and-low is their raison d’être.

And if ongoing demand is anything to go by, they’re showing that the appetite for quality beers, without the alcohol, is only growing and growing.

A successful crowdfunder, brewing 36 beers, exports to the Nordics, Australia, and USA to name but a few along with 700% growth FY21-FY22 – it’s not been a bad few years for the team at Mash Gang.

Of course, that’s come with a lot of hard work along the way. 

But in doing so, they’ve showed that you can produce exciting beers that taste great, look the part and further broaden people’s understanding of what low and no alcohol beers can really be.

In this episode, we speak to Jordan Childs, the leader and brewer at Mash Gang about challenging consumer perception of NOLO beverages, its debut supermarket beer launch, working with breweries and businesses of all kinds, and the group’s desire for continuous improvement.

Image credit: Mash Gang

Originally a recipe from George Gales & Co, a great deal of interest was generated by the latest version of Prize Old Ale, which was brewed at Dark Star by head brewer Henry Kirk.

According to John Keeling, the former brewing director at Fuller’s and a previous colleague of his, Henry made a version of great character and personality –  much like himself.

For those that don’t know, Henry is a celebrated brewer. Previously the head brewer at Dark Star and has worked in a variety of breweries including Fullers over the past 12 years.

He is also passionate about old British styles and cask beer. In this podcast, he recounts the rich history of this revered beverage and his role in ensuring its story was kept alive.

And thanks to Henry, you can refer to his presentation, which is linked right here.

You can also read John Keeling’s article on the story Prize Old Ale in his own words. 

The brewery, which is known for beers such as its Kaleidoscope Pale Ale, Milkshake Milk Stout and a wealth of other fantastic creations besides, has just celebrated its 10th anniversary.

Based in Bristol, their goal is clear – that’s to make beautiful beer.

Whether it’s at their original site at St Werburgh’s, which is focused on barrel ageing and mixed fermentation, or their stunning new Old Market brewery and taproom, the team is fully-focused on the beauty of brewing.

In this episode, we speak to brewery founder Michael Wiper and head of marketing Alice Howells about reaching that recent landmark, their commitment to sustainability and the exciting road ahead.

It can be both a blessing and a curse, so knowing how to get the best out of it is all-important.

For your brewery, bar or bottleshop, it can enhance brand awareness, drive sales and help build a community.

And one person that knows all about that is Charlie Harding, the founder of Bonne Vivante Marketing.

After years of working for other people, she struck out on her own in 2020, offering a personal and bespoke service for small independents looking for help with their social media management.

As a freelance marketing manager who works with pubs and breweries, she can usually be found in a pub or taproom scanning the pale ale list and tweeting about beer.

In this podcast, recorded at Wiper and True’s Old Market taproom last week, Charlie looks at the role of social media in the beer industry, what to do, what not to do and how we can all use it more effectively.

You can also view Charlie’s presentation right here!

As we continue to adjust, post-pandemic, to what normal is – if there still is such as thing –  there are also other pressures to deal with.

A cost of living crisis, rising energy costs and staff shortages are all major hurdles to producing and selling your beer.

And last week, HMRC published its guidance to the upcoming changes to Alcohol Duty.

Effective from the 1st August, HMRC outlined the rates of duty and also the new reliefs for draught products and small producers.

But how might these affect you?

Thankfully Andy Parker, the founder of Berkshire’s Elusive Brewing, is on hand to explain.

Recorded live yesterday at our Brewers Lectures in Bristol, Andy spoke on the background to these measures and shared some examples on how these revised rates could impact your brewery.

And thanks to Andy, his presentation is also available to view and download right below, too.

https://www.brewersjournal.info/wp-content/uploads/2023/07/Andy-Parker.pdf

Various product releases from global brands, coupled with a raft of launches from independent businesses, have helped give drinkers an increasing number of options when it comes to the beer they drink.

A glance at research from last year courtesy of research group IWSR showed that UK drinkers bought some $500m of alcohol-free and low-alcohol beers in 2021, a 40% increase on what they procured back in 2016. 

In that time the curious and determined duo of Bill Shufelt and John Walker brewed more than 100 test brews of non-alcoholic beer on a small home brewing system in order to perfect their proprietary process.

As a result, they went on to start the US-based Athletic Brewing. Since founding the business, they’ve gone from being one of the smallest breweries in America to a top-20 craft beer producer.

In this episode, we revisit our chat with co-founder Bill Shufelt who talks us through the brewery’s journey, its global expansion and why losing the alcohol from your beer, shouldn’t mean you lose the variety. 

But breweries, as we all know, also have a special way of putting places on the map. And outfits such as Double-Barrelled are doing just that for the celebrated Berkshire town. Double-Barrelled, a concept, began when its co-founders Mike & Luci Clayton-Jones got married, back in 2015. With Mike being a passionate home brewer for many years prior, they created their first branded “Double-Barrelled” beer as their wedding favour, as a nod to Mike’s much begrudged surname.

Having loved creating their own brand of beer & sharing their beers on a larger scale than ever before, this idea became the pathway to where they are today.

Later this year, the Reading-based brewery turns five, so with that in mind we invited co-founder Luci to give a talk on the brewery’s journey so far. Recorded live at North’s Springwell in Leeds, Luci shares her experience in helping run a brewery, the importance of community, a love of travel and how the business has navigated the challenges and hurdles that have come their way.

In the latest episode of The Brewers Journal Podcast, we return to North London to catch up with Rich White, the founder of Werewolf Beer.

Recorded live at the brewery, to accompany our new Brewers Journal video series, we speak about Werewolf’s commitment to classic US styles, the challenges and opportunities of running your own business, welcoming his new sales manager Josh Curran and his hopes and ambitions for the year ahead.

Brewers large and small are taking innovative approaches to their energy use. In Samlesbury, AB InBev has started working with Protium, who will fund, build, and operate a green hydrogen facility that will provide renewable energy, heat for brewing operations, and fuel for their distribution vehicles.

Hepworth & Co, a much smaller brewery, based in Horsham, has been taking an incremental approach, using solar panel, and careful recovery of heat from its systems, to cut its use of fuel oil. And the company is now looking to use methane, produced on site in a containerised anaerobic digestor, to replace some of its fuel use. The next step for the brewery will be to store heat produced over the weekend, and use it in its small batch brewing through the week.

One day, brewing consultant Tim O’Rourke says, brewers may be able to source agricultural raw materials from farmers who use techniques that actually remove carbon dioxide from the atmosphere, meaning that every pint drinkers enjoy, will help heal the planet.

Guests

Tim O’Rourke – The Brilliant Beer Company

Andy Hepworth – Hepworth & Co

Chris Jackson – Protium

Moonwake, or “the moon’s reflection on a body of water” speaks to the Scottish brewery’s Leith Shore location, the importance of water as an ingredient, and their beers’ reflection of the team’s combined experience.

Established in 2021 and the winners of ‘Best New Brewery’ at our 2022 Brewers Choice Awards, the outfit brew with the belief that there is a beer out there for everyone and they create balanced beers for a wide range of people to enjoy.

In the latest episode, we speak to Sarah Sinclair, marketing manager at Moonwake and also co-founder and head brewer Vinny Rosario.

We discuss the brewery’s achievements and successes over the last 12 months, the thought process behind new beers, the Leith taproom and the community around it, as well as road ahead for a business that is only on the up. 

This sector is blessed with certain brewers that have truly made their mark on the field of brewing. They’ve worked in different breweries, producing different beers, catering for different audiences.

And at the end of last year, we celebrated one such figure. The winner of our 2022 Brewers Choice – Brewer of the Year has been a pillar of the UK beer scene, created beer styles and also helped light the way for new breweries and the brewers within.

In this week’s podcast, recorded live at our Brewers Lectures at North Springwell, Colin Stronge, the head brewer of Salt Beer Factory, looked back at 23 years in beer.

In doing so, he tracked his career alongside how the industry has evolved in that time, with the breweries, brewers and beer styles he has encountered along the way…

For Thom Stone, beer and music are his two biggest passions in life. So it seemed appropriate that the brewery he founded in 2017 would in some way reference an art form that has historically paired the two.

And in Liquid Light Brewing Company, he’s done just that.

In this episode, recorded last week in the brewery’s Nottingham taproom, we discussed the Liquid Light’s ever-evolving role in the Nottingham beer and music community, how the business navigated the COVID-19 pandemic, and Thom’s passion for cask beer.

Guests

Logan Cordle, Briggs of Burton, Louiville
Lindsay Parker, lead process and design engineer, Briggs of Burton

This episode was created in partnership with Briggs of Burton

And if you work in and around the craft beer industry, you probably know Brian. There’s a strong chance you’ve probably brewed with him, too. Such is his appetite for working with others.

A meeting at a beer festival with fellow co-founder Russell Bisset would set the duo on a path to grow a business that produces countless beers, has won a wealth of awards and exports to numerous countries.

The brewery also employs a team of nearly 100, too. And with their popular Hop City festival on the horizon this May, we recently visited Brian at the Northern Monk Refectory in Holbeck, Leeds, to discuss their achievements in that first decade, the importance of working with the community, and the brewery’s collective desire to give people the best beer experiences they possibly can.

Starting out as a nomadic brewery in 2017, the business she founded with husband Bates, has become one of the most respected breweries in the UK.

Based in a beautifully renovated Norfolk barn, they continue to expand and a successful Crowdfunder was one of their biggest successes in 2022, with more than 600 supporters, which is really enabling them to truly push on the future of their brewery will set a tap room and much more besides.

Last month, Miranda joined us at Springwell, the home of North Brewing, to deliver an honest and open talk on the story of Duration so far.

But also, she shared some sincere insights on her own personal journey, and how she has navigated certain hurdles along the way.

Photo: Nicci Peet

Colin has long since written his name into the story of modern UK brewing. To mark his keynote address at our Brewers Lectures in Leeds yesterday (23rd February), it’s the perfect time to revisit our conversation with Colin from 2021.  In this podcast, we discuss how the Shipley-based Salt was overcoming the challenges of COVID, and why working with supermarkets must be seen as a viable way for breweries to sustain their business. We consider what more can be done for breweries to improve their QC processes, find out more about the Salt’s Hexagon Project family of beers and also look back of some of the seminal beers Colin has brewed, such as Yellow Belly and Deep Rainbow Valley.

And in doing so, ending up on a path to starting a brewery that would go on to release some 70 unique beers in 2022.

Today’s guest has done just that, and in co-founding Vault City of Portobello in Edinburgh, he’s helped create one of Scotland’s most popular breweries. Co-founded by Steven Smith-Hay back in January 2018, the brewery goes from strength-to-strength and is forecasting triple-digit growth in 2023.

In this episode, we speak to Steven about the early days of Vault City, its recent investments in capital equipment and the brewery’s aim to bring more people into the wonderful world of sour beers.

Just ask the countless outfits that had COVID to contend with, weeks and months after, slinging open their doors.

And in the current economic climate, things probably aren’t much easier, to say the least.

But people are thirsty, and there remains an insatiable appetite for excellent, locally-made produce.

Which is convenient because that’s exactly what John, Ollie and Nick, the co-founders of Great Beyond Brewing Company, specialise in.

I recently caught up with John Driebergen. In this episode, the co-founder of one of London’s newest outfits discusses his love of brewing and his desire for Great Beyond Brewing Company to become part of the fabric of East London.

We also discussed the team’s experiences working in the industry and the lessons they’ve learned along the way.

Photo: Great Beyond Brewing Company

Countless macro businesses now offer 0.5% or 0.0% iterations of well-known brands.

And with January already halfway behind us, numerous independents have thrown their hats into the ring with a fascinating array of low and no pales, lager, sours and stouts.

Beers that complement the burgeoning number of beverages available to consumers that want a great beer, just with less, or none, of the alcohol.

For today’s guests, who started their brewing journey back in the first COVID lockdown, no-and-low is their raison d’être.

And if ongoing demand is anything to go by, they’re showing that the appetite for quality beers, without the alcohol, is only growing and growing.

A successful crowdfunder, brewing 36 beers, exports to the Nordics, Australia, and USA to name but a few along with 700% growth FY21-FY22 – it’s not been a bad few years for the team at Mash Gang.

Of course, that’s come with a lot of hard work along the way. 

But in doing so, they’ve showed that you can produce exciting beers that taste great, look the part and further broaden people’s understanding of what low and no alcohol beers can really be.

In this episode, we speak to Jordan Childs, the leader and brewer at Mash Gang about challenging consumer perception of NOLO beverages, its debut supermarket beer launch, working with breweries and businesses of all kinds, and the group’s desire for continuous improvement.

Image credit: Mash Gang

But this evolution didn’t happen overnight. And while the brewery started out in 2015, the story of Neptune Brewery goes back some years further.

During one their first dates, enjoying pints of mild, a couple while away the evening in one of the UK’s most fashionable cities.

But no, we’re not talking about 2022. Instead this is Liverpool in the late 1980s….

And although they were both working in hospitality back then, little did Julie and Les O’ Grady know that some 30 years on, they’d be running a different hospitality business of their own.

For Julie and they’d meet at Dunny’s Sports & Social Club. They’d get married, and have two children, Les would run a successful aquatics company while Julie had a decorated career in the NHS.

But after Les decide to call time on that venture, he’d hang up his fishing net and pick up his mash paddle, with Julie joining full time several years later.  

Celebrating their seventh birthday earlier this year, Neptune Brewery goes from strength-to-strength. In this episode, initially broadcast earlier in 2022, we discovered how they’ve done it.

Alternative versions of global brands, while a raft of launches from independent businesses, have helped give drinkers an increasing number of options when it comes to the beer they drink.

If we look back at research from earlier this year, research group IWSR revealed that UK drinkers bought some $454m of alcohol-free and low-alcohol brews in 2021, $200m more than they did back in 2016. 

And during that period, the curious and determined duo of Bill Shufelt and John Walker brewed more than 100 test batches of non-alcoholic beer on a small home brewing system in order to perfect their proprietary process.

In doing so, they went on to start the US-based Athletic Brewing. Since starting out, they’ve gone from being one of the smallest breweries in America to a top-20 craft beer producer.

In this episode, co-founder Bill Shufelt talks us through the brewery’s journey, its expansion into the UK market and why losing the alcohol from your beer, shouldn’t mean you lose the variety. 

At the end of the 2021 Brewers Congress, we learned that in beer, and the wider world, what
people love is for you to have the respect to show them what you love. And in doing so, they have
an opportunity to walk through a little door and potentially find something they really enjoy. But if
you don’t give people the chance, then they can’t respect you.

Garrett Oliver, as well all know, has hosted countless tastings. And he has seen that people can
surprise you. With their knowledge, their taste, with their enthusiasm.

In London, he told us that you should never assume that you know more than the person sitting in
front of you. That we all should be more inclusive, and to have the courage to put ourselves in front
of people who don’t look like us and maybe haven’t heard about our beer.

And also, he said that if you want to have a really good time, get everybody in the room. Not just
the people you know, but everybody because, put simply, everybody loves beer.

Photo: Nic Crilly-Hargrave

When we last spoke to Rich White back in April last year, he was in the middle of a crowdfunding campaign and brewery fit out.

His long-held ambition to start a brewery of his own was becoming a reality. In that episode we spoke about his exciting plans for Werewolf Beer, their crowdfunding campaign, his love of brewing classic American styles and the brewery’s very own…. ghost train!

At that point it was very much a case of all hands on deck. And you can probably argue that little has changed since. Except now he has a brewery to call his own.

And it’s one making excellent beer that caters for the great and good from London and beyond. 

Let’s see how he’s been getting on….

An increasing number of breweries have, or at least considered, broadened their offering by entering the world of spirits. And for many, that means Gin.

And if you suspect big gin has a grip on the UK hospitality trade, you are correct. But this doesn’t mean you can’t get poured as well. Receiving the right data will help you understand your market – and competitors – as this episode will explain.

Data collection agency Shepper sends its ‘Sheppards’ out to pound concrete and come back with the real facts regarding products. In this case, they looked at 1,000 pubs, bars and restaurants across the UK to see what gins were being poured.

It found that not all towns ‘belong’ to big gin, glasses can make a difference if you want to charge more, and if you’re thinking of entering the tonic water market, you might want to think again.

In this episode from our sister publication The Distillers Journal, Toby Darbyshire of Shepper – who has been connected with the spirit industry for years – will explain all.

Greg Zeschuk knows a thing or two about running a team. During his latest visit to the UK in September just gone, we caught up with him again and discussed that before working in beer, the company he co-founded grew to employ 1500 at seven locations across the globe.

Zeschuk was originally trained as a medical doctor, before starting the videogame company BioWare in 1995 in his hometown of Edmonton. BioWare created a number of successful games (Baldur’s Gate, Star Wars Knights of the Old Republic, Dragon Age, Mass Effect) before being purchased by Electronic Arts (EA) in 2007.

While a part of EA BioWare grew to employ over 1500 employees at seven studios across the world. Zeschuk left BioWare in 2012 and after a short hiatus started working in beer. 

He went on to start The Beer Diaries, a YouTube channel focused on craft beer, and served as the first Executive Director of the Alberta Small Brewers Association in his home province. This led to Zeschuk starting a brewery in his hometown of Edmonton.

To achieve his brewery goals Greg built two buildings – the award-winning Ritchie Market and the Monolith. The Ritchie Market is a multi-use building housing a brewery (Blind Enthusiasm Brewing Company), a restaurant (Biera), a butcher, coffee shop, and a bakery. The Monolith was built as a barrel-focused brewery.

Out of its Market brewery Blind Enthusiasm focuses on making lagers and runs a barrel-aging program. The Monolith was built to marry scientific method with tradition while making beer largely in wood. At the Monolith Blind Enthusiasm exclusively makes mixed fermentation and spontaneous beer. 

And having worked in a variety of different professions across the world, Zeschuk says the key to heading up a team is to ensure you coach people rather than simply manage them, something he discusses in this latest episode.

“You have to be a manager, a coach and a referee all in one. And there’s probably a little bit of hope involved, too.”

“It’s important that the right people are in the right positions,” he explains. “And as your team grows, you need to remember that it helps for people to have frameworks to work within.”

Zeschuk adds: “I’ve let people run with roles because I have full confidence in them making it their own. But at times, people are more comfortable with having clear guidance of what’s expected of them. So it’s key to communicate and discover what works best with that individual.”

At its peak, Zeschuk was responsible for managing 600 people at EA BioWare and says having a good team around you is imperative.

“When you grow, you need management structure that works for you. But there’s no point it being too bloated because that can be disastrous,” he says. “You all need to work well together and, of course, there’s a little bit of hope that everyone pulls in the same direction.”

And while working in beer Zeschuk is now used to working with smaller teams, he says that doesn’t mean there are fewer pressures or challenges.

“Making video games was one thing and obviously delays happen. But the idea of telling a customer that we can’t deliver their beer that week? he laughs.That’s a whole different problem!”

Fast forward several years and Holland is the proprietor of Alpha Delta Brewing, a Newcastle-based brewery making modern beers from hop-forward IPAs to mixed-ferm sours.

Not only that but the business was crowned in the top 10 of the New Brewer Awards for the Year 2020 by RateBeer.

In this podcast, Holland talks about his background in beer, the hurdles he’s overcome along the way and that if you’re a fan of ace beer and excellent rock and metal, then their Delta Lounge taproom bar in central Newcastle is just the place for you.

And two years ago, in September 2020, they threw open the doors of their new brewery in Ponders End, Enfield. The facility, which has created some 150 jobs, has enable the business to produce up to 500,000hl and to brew in 150hl batches, equivalent of 90,000,00 pints per annum, on its Krones brewhouse. 

The brewery build was a major undertaking at any point in time, it just so happened those involved had a global pandemic to navigate during the project, too.

To mark the two years since Beaverworld opened for business, we revisit our interview with founder Logan Plant and then lead brewer Chris Lewington about the brewery’s exciting new capabilities, the hurdles the team have overcome on the way and the changing role Beavertown is playing in the wider beer sector.

But in recent years, the county of Hertfordshire where St Albans is based has become known not just for a place to drink excellent beer, but it’s home to many breweries producing this fine beverage, too.

For four friends Jon Howarth, Josh Kitt, Jordan Manfre and George Sanderson, all shared that appreciation of a good beer. And before long, knew they wanted to play their part in making their own.

Launched by those life-long friends who met at school, Lost Boys is the culmination of a group that have juggled full time jobs as policy advisers, policemen and as a CAMRA employee to build a craft brewery that now supplies some of Hertfordshire’s great pubs.

With no formal investment or business background, against the backdrop of a locked down hospitality sector and increasing supply chain costs, they’ve gone from brewing in a kitchen to having a small brewing facility in St Albans.

In this episode, we speak to Jordan Manfre, the company’s head of marketing, about the brewery’s origins, fitting into the growing Hertfordshire beer scene, meeting customer demands and exciting festivals it will debut at later this year.

They began their curious beverage journey in March 2020, right at the beginning of the COVID-19 pandemic. Starting with a curiously sour beer with a hint of sweetness, they dedicated themselves to looking at every beverage they curate with that same lens of curiosity.

Whether it be the Canadian whisky aged in rum casks, a World Beer Award winning Brunch Stout, or the coffee we source directly from small farms in Costa Rica, they believe curious people deserve curious beverages. And they welcome you to their flagship brewery in Toronto’s Liberty Village to drink curious…

And when Jess and John Magill returned from several years spent living in Australia back in the early 2000s, they collectively knew that the world of brewing was for them.

In doing so, they’d eventually go on to start Powderkeg, a team of freedom-loving beer obsessives carving out their own path with curiosity, creativity and defiance; as they say – this is free-thinking beer.

So just what is Free-Thinking Beer?

For Devon-based Powderkeg, they say they strive to look beyond the established ideas and opinions to revolutionise a style and create something fresh, interesting but always outstanding.

In Cut Loose, they’ve re-imagine a classic German-style Pilsner by pepping it up with New Zealand hops; additions they explain that move past traditional techniques to elevate a beer beyond expectations.

And taking influences from craft beer across the globe, they are on a mission to create flavour-packed, easy-drinking session beers that excite craft aficionados and the casual drinker alike.

In this episode, we speak to Jess about their small, dedicated team who have spent years honing their skills, giving them the expert brewing knowledge to break the rules with a bit of style, making the beers that really satisfy their curiosity, creativity and thirst.

In the world of beer, over time, much has changed and much has stayed the same. 

And one company that has played an integral role in the development of the brewing industry, as well the distilling sector is Briggs of Burton, the world’s oldest and number one distilling and brewing design and engineering company.

With a history dating back to 1732, they know a thing or two about helping brewers and distillers achieve their goals. So with that in mind our colleagues at our sister title, The Distillers Journal, sat down with the company to find our more.

Because while spirit consumption around the world continues to grow, customers are demanding more, wanting to feel as good about the distillery as about the spirit they’re drinking. Green credentials and sustainability platforms have grown in importance as much as quality and flavour. 

However, with the rise in fuel and raw material prices, distillers have to wonder…will they be able to meet their customers demands, while maintaining a healthy bottom line? 

Joining us for this episode from Briggs is Scott Davies who discusses some of the major issues and challenges facing the industry today and how Briggs of Burton is helping them to overcome them…

Sometimes it might be easier to ask what’s not in a sales role….

You’re dealing with a wealth of departments internally, a raft of businesses externally and that’s before we’ve got onto other responsibilities such as social media, beer festivals, activations and everything in-between.

But the value and importance of such figures can sometimes be overlooked.

I think it’s pretty fair to say that when it comes to choice, fans of great beer have rarely had it better.

Regardless of the style you’re seeking, the ABV you’re after or the country of origin you’re craving, there are an array of varieties, catering for all tastes.

But while there’s an embarrassment of riches for the consumer, there’s also a host of breweries competing for those all-valuable taps and space on fridge shelves.

And that’s something that Katie Arabella Ward knows a thing or two about.

Katie is the key accounts, internal sales and operations manager at Big Smoke Brew Co.

Big Smoke is a modern brewery and pub company, producing flavourful beer in the leafy suburbs of Esher in Surrey. 

Before her roles within beer at reputable companies including Northern Monk, Mondo, Carlsberg & Little Creatures and renowned wholesaler James Clay, Katie gained life experience spending four years as a freelance make-up artist both in the UK and US.

And her passion for growing brands, championing original ideas & helping businesses gain recognition through creative sales & marketing tactics, make her a highly regarded member of the UK brewing industry.

So that’s why we asked today’s guest to share her experiences of the industry.

Speaking at The Brewers Lectures in Brighton last month, Katie talked on the perception many have of the sales role, her advice to people working in this side of beer sector, and the importance of balancing your professional and personal life.

Organised by Beak Brewery, the event features beers from breweries such as Deya, Cloudwater, Queuzerie Tilquin, Kløster, Forest and Main, The Kernel, Wildflower and many more besides.

And it has been a whirlwind few years for the team at Beak Brewery. They’ve expanded, produced a wealth of excellent beers and collaborated with outfits far and wide. So what better opportunity to look back at our conversation with founder Danny Tapper and head brewer Robin Head-Fourman earlier last year.

In this episode, originally recorded in February 2021, we discuss how opening a brewery during a pandemic is far from ideal. But if you have faith in the beer you brew, engage with the industry and embrace the community around you then you’ll be on the right path. And that’s exactly the approach Beak Brewery of Lewes has taken.

And for today’s guest, that time in beer and hospitality is and was always about the people.

In today’s episode we hear from Christian Barden, an experienced and enthusiastic global beer industry leader whose mantra is “doing well by doing good”.

He’s held executive positions at AB InBev, where he spent 15 years, and a range of drinks and hospitality related PLC’s and SME’s.

Most recently, he started Kegstar in Europe, grew and lead it across three continents as global CEO and now holds a number of advisory roles across the industry.

And speaking at our Brewers Lectures in Birmingham in May, Christian says that those 25 years in beer and hospitality were as much 25 years of four Ps – purpose, people, planet and profit. 

With a series of successful and ambitious expansion projects under his belt, John more commonly known as JT, is now the co-founder of Mitcham-based Drop Project.

Along with co-founders Joe Simo (right) and Will Skipsey (middle), the brewery is making waves with excellent lagers and IPAs as well as brilliant sours and stouts.

JT has a wealth of experience when it comes to growing breweries so that’s why we invited him to speak at our Brewers Lectures in Birmingham earlier this week.

In his talk, presented as this week’s podcast, JT says you should always consider consulting your peers before turning to consultants, to pay attention to contracts when working with fellow businesses and to never try and grow your way out of a problem.  

And closer to home, breweries in the UK and across Europe are making absolutely incredible beer. That comes as no surprise. The consumer has simply never had it better when it comes to the sheer variety of styles available to them.

And access to excellent US beer, both in trade and direct to consumer, is improving all of the time, too.

In recent years a number of beer fans have turned their hands to bringing over fresh beer from breweries that otherwise might not graced these shores.

And one such individual is Andrew McPhillips, the founder of Beers of America.

In this episode, he tells us about why he started the business, the styles that most resonate with customers and why US beers continue to remain popular with fans in the UK and further afield.

The Manchester-based business, headed up by a brewer that can make leading hop-forward beers in his sleep, is determined to make its mark with an excellent, high-quality product.

And a mere four months on since their first brew, they’re doing just that. 

But no, we’re not talking about 2022. Instead this is Liverpool in the late 1980s….

And although they were both working in hospitality back then, little did Julie and Les O’ Grady know that some 30 years on, they’d be running a different hospitality business of their own.

For Julie and they’d meet at Dunny’s Sports & Social Club. They’d get married, and have two children, Les would run a successful aquatics company while Julie had a decorated career in the NHS.

But after Les decide to call time on that venture, he’d hang up his fishing net and pick up his mash paddle, with Julie joining full time several years later.  

And only last weekend Neptune Brewery, the business they co-founded, celebrated its 7th birthday. It’s a business that has grown and expanded since starting out in 2015, and one that looks set for its biggest year yet in 2022.

When Dylan Mobley (pictured far right) left his role at Stone Brewing in Escondido, California, to improve his work/life balance, he already had his next role mapped out.

Instead, he’d spend the best part of the next five years helping create and refine some of the most revered and sought after beers in the modern US scene at Bottle Logic Brewing.

But now, the California native is focused on his new venture at Rad Beer Co.

Due to open this spring, Rad Beer Co is a a brewery and tasting room concept that will allow Mobley to brew a range of lagers and clean German Pilsners that complement the team’s Rad Brat food offering.

In this podcast, we speak to Mobley about his exciting plans for Rad Beer Co.

We look back at his career to learn more about how he grew as a brewer during his four years at Bottle Logic Brewing.

We discuss the level of quality control required when brewing and packaging the array of Bourbon Barrel-Aged Stouts that remain so sought after across the globe, and also the on-going popularity of hop-forward hazy Pale Ales and IPAs.

For Miranda Hudson and her co-founder and husband Bates, a chance encounter at a wedding a decade ago would eventually lead them to up sticks, start a new life in the country and open Duration Brewing – a farmhouse brewery making beers that belong.

Duration Brewing secured planning consent to put their brewery on a scheduled monument site in a grade II* building back in September 2017.

Early on, they worked with partners such Manchester’s Cloudwater and Oslo’s Amundsen to produce beers nomadically. That’s in addition to an array of collaborations with UK breweries including Deya, Verdant and Burning Sky.

But fast-forward and the Norfolk brewery would cap a successful 2021 with a sleuth of awards.

This included being recognised with two of the highest accolades in UK Brewing as Best New Brewery and Best New Beer for flagship American Pale Turtles All The Way Down at our own Brewers Choice Awards.

Collecting those awards marked the start of a busy few days for the Duration duo with co-founder Bates stepping away from the brew kit to deliver one of the opening talks at our annual Brewers Congress.

A rare public speaker, Bates gave an impassioned and rousing talk on how in building the business he has worked in structures and processes to make beers that belong with a deep respect of their impact.

As well as discussing circular waste practices he also talked of his ambition to not grow exponentially and perhaps instead do less with more to stay creative while also putting mechanisms in place to allow for owner-operators with staff equity.

And we’re sharing that very talk as this week’s Brewers Journal Podcast…

But when you’re on that particular journey, it’s key to recognise that there’s more to it than just increasing capacity and your ability to produce more volume.

And as someone heading up a brew team, Aaron McClure knows that all too well.

Aaron is the head brewer at Sharp’s, based in Rock, Cornwall. After studying biology at the University of Exeter, Aaron would join Sharp’s in 2011, rising up the ranks from brewing team member to technical brewer before being promoted to the role of head brewer in 2019.

Managing a team of 32 brewers, McClure is responsible for the production of a raft of beers including Atlantic, Offshore Pilsner and Doom Bar, which they brew in excess of one million pints of each week.

In this latest episode, recorded at our Brewers Congress in December, Aaron explains how he goes about managing all of his different responsibilities at the Cornish brewery.

During his time at Sharp’s, he has seen the brewery and the team grow. On the outside, he says, it’s sometimes easy to just look at a larger number of tanks or your ability to make more beer.

But there’s more to it, much more.

Whether that means HR policies and practices, quality controls and health and safety measures, you also need to make sure each and every part of your team feels valued and involved.

Reading’s own Double-Barrelled, of course!

Having just celebrated that important third birthday, nominated for new brewery of the year at our Brewers Choice Awards, and with a capacity expansion under its belt already in 2022, the brewery is only looking one way – and that’s forward.

In this podcast, we speak to brewery co-founders Luci and Mike Clayton-Jones about the origins of Double-Barrelled, striving for continuous improvement, the importance of inclusivity and the role the taproom plays in the community. 

Greg Zeschuk knows a thing or two about running a team. Because before working in beer, the company he co-founded grew to employ 1500 at seven locations across the globe.

Zeschuk was originally trained as a medical doctor, before starting the videogame company BioWare in 1995 in his hometown of Edmonton. BioWare created a number of successful games (Baldur’s Gate, Star Wars Knights of the Old Republic, Dragon Age, Mass Effect) before being purchased by Electronic Arts (EA) in 2007.

While a part of EA BioWare grew to employ over 1500 employees at seven studios across the world. Zeschuk left BioWare in 2012 and after a short hiatus started working in beer. 

He went on to start The Beer Diaries, a YouTube channel focused on craft beer, and served as the first Executive Director of the Alberta Small Brewers Association in his home province. This led to Zeschuk starting a brewery in his hometown of Edmonton.

To achieve his brewery goals Greg built two buildings – the award-winning Ritchie Market and the Monolith. The Ritchie Market is a multi-use building housing a brewery (Blind Enthusiasm Brewing Company), a restaurant (Biera), a butcher, coffee shop, and a bakery. The Monolith was built as a barrel-focused brewery.

Out of its Market brewery Blind Enthusiasm focuses on making lagers and runs a barrel-aging program. The Monolith was built to marry scientific method with tradition while making beer largely in wood. At the Monolith Blind Enthusiasm exclusively makes mixed fermentation and spontaneous beer. 

And having worked in a variety of different professions across the world, Zeschuk says the key to heading up a team is to ensure you coach people rather than simply manage them, something he discusses in this latest episode.

“It’s important that the right people are in the right positions,” he explains. “And as your team grows, you need to remember that it helps for people to have frameworks to work within.”

Zeschuk adds: “I’ve let people run with roles because I have full confidence in them making it their own. But at times, people are more comfortable with having clear guidance of what’s expected of them. So it’s key to communicate and discover what works best with that individual.”

At its peak, Zeschuk was responsible for managing 600 people at EA BioWare and says having a good team around you is imperative.

“When you grow, you need management structure that works for you. But there’s no point it being too bloated because that can be disastrous,” he says. “You all need to work well together and, of course, there’s a little bit of hope that everyone pulls in the same direction.”

And while working in beer Zeschuk is now used to working with smaller teams, he says that doesn’t mean there are fewer pressures or challenges.

“Making video games was one thing and obviously delays happen. But the idea of telling a customer that we can’t deliver their beer that week? he laughs.That’s a whole different problem!”

And in doing so, they have an opportunity to walk through a little door and potentially find something they really enjoy. But if you don’t give people the chance, then they can’t respect you.

Garrett Oliver, the brewmaster at Brooklyn Brewery, has hosted countless tastings. And he has seen that people can surprise you. With their knowledge, their taste, with their enthusiasm.

At our Brewers Congress in London earlier this month, Garrett delivered the closing address which we present here as the latest episode of The Brewers Journal Podcast.

He tells us that you should never assume that you know more than the person sitting in front of you.

That we all should be more inclusive, and to have the courage to put ourselves in front of people who don’t look like us and maybe haven’t heard about our beer.

And also, he says that if you want to have a really good time, get everybody in the room. Not just the people you know, but everybody because, put simply, everybody loves beer.

Photo: Nic Crilly-Hargrave

During our Brewers Choice Awards, we gave out the inaugural Global Ambassador Award.

This accolade is designed to acknowledge a true catalyst of innovation and invention in the wonderful world of beer. 

And this inaugural winner is just that.

He is a brewmaster at a venerable brewery, a decorated author, and the host of countless beer tastings and dinners across the globe.

And more recently, he is the founding board chair of the Michael Jackson Foundation for Brewing & Distilling.

He is, of course, Garrett Oliver.

So to celebrate the award, we are giving you another opportunity to listen to his excellent keynote talk at our Brewers Congress in 2018 in which Oliver tells us: “If you don’t have a religion, you can’t be a craft brewer.”

In that time we’ve put out more than 50 editions, run countless live events, hosted awards and also launched this podcast, too..

But did you know we also have a sister publication for the distilling industry?

Well now you do….

The Distillers Journal is a quarterly publication in print and also runs as a podcast each fortnight.

We are also hosting our inaugural Distillers Lectures alongside The Brewers Congress in London on the 8th December, so make sure to check that out.

For more info check out https://distillersjournal.info/

To give you an idea of the types of topics and subjects we cover in The Distillers Journal, here is the latest episode where we delve into the fascinating world of terroir.

Depending on where it was grown, you can taste the difference in wines, coffee, tea, chocolate, and olive oil. Cheese and even some beef claim to have the effect of terroir. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavour of the wine.

A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey and the grain used to produce it?

However, master distiller Rob Arnold – based on his experience in whiskey distilling in Texas – feels otherwise. Enough so, that he’s written ‘The Terroir of Whiskey’. In this episode, Rob will explain how once local grain was reflected in local whiskies, giving these spirits a unique flavour. But once grains became seen as just a commodity, this was lost.

Rob will tell you how you can reclaim terroir in your spirits, giving you a unique marketing tool for not only better taste, but for better sales.

Jez Galaun, co-founder of Brixton Brewery, figured it was a hoax.

But one year later, the company Galaun and his co-founders started back in 2013, had partnered with Heineken. And five years on, Brixton Brewery is now fully-owned by the international business.

So at our recent Brewers Lectures in Bristol, we invited Jez to deliver a little bit of insight into how the initial partnership came about, what it meant for them as a brewery and a business, and also share some helpful experiences that will apply to any brewery as it scales up production and distribution.

Like others, you’ve tried a few of the alcohol-free beers out there or are even making one or two of you own. But what you’ll admit only to yourself late at night when no one else is around, they just don’t taste as good as real beer. 

Which leaves you wondering: Is there a law out there requiring an alcohol-free alternative to beer to try and copy the taste of beer because that is what everyone is doing. Surely there has to be a better way.

In this episode we’ll hear from Jerry Goldberg who thinks he’s created the perfect solution with Zag. But even he’s the first to admit, it’s quite tricky to be something completely different. 

Resources

ZAG

While this trio can be hard to hit, there are steps you can take – no matter what your brewery’s size – to achieve this and keep your customers returning to your brand. 

In this episode we’ll be talking with Rob Smith of Brewing Services. Started by his father David in 1988, the father and son team have worked with over 200 breweries both here in the UK and abroad.

Whether you’re following one with the other, or enjoying a complex, nuanced barrel-aged beer, the two beverages just go hand-in-hand.

Some of the most revered and sought-after releases in modern beer have been intricate and masterful stouts and barleywines that have then been aged in former spirit barrels.

But that relationship isn’t simply one-way. 

We have also seen distilleries team up with breweries to age their spirits in barrels that previously housed beers like stouts, or even IPAs.

And today’s guests have been involved in both. 

London-based distillery Bimber has worked with Brew By Numbers to excellent effect. Not only providing Whisky barrels for the Greenwich brewery to age their stouts but also using those stout barrels to impart flavours to their spirits, too.

In this podcast, we speak to Mat McKay, the head of marketing and communications at London’s Bimber Distillery.

We discuss the distillery’s journey, one that started in Poland, how the business has embraced its London home and the ways it works with names synonymous with the England’s capital.

We also look at the production processes that are integral to Bimber’s identity, ones often eschewed by other businesses, the ways its working with partners like Brew By Numbers and how the distillery is refusing to rest on its laurels following a whirlwind first five years.

I’m sure we’ve all been guilty of being a little Omnibibulous from time to time…

Because, as Lotte Peplow tells us, to be Omnibibulous is to drink across a wide spectrum of alcohol beverages. 

Lotte is the Brewers Association’s American craft beer ambassador for Europe. And each year, the Brewers Association carries out a survey looking at trends within the American craft beer industry.

The latest results reveal 94% of weekly American craft beer drinkers indicate they’re drinking at least one other alcoholic beverage category weekly, such as wine, sprits, liquors, seltzer, cider, and flavoured malt beverages. 

And with the increase in popularity of such beverages comes increased competition for beer, too.
In this podcast, we hear from Lotte about the trends and challenges facing US breweries, and how we can all adapt as a result.

That might be London Pride, ESB or Vintage Ale.

Or maybe it was Chiswick Bitter, Honey Dew or Bengal Lancer. The list goes on…

For many years, these beers were produced at Fuller’s in West London under the watch of John Keeling.

Having spent more than four decades in brewing, John has seen how the beer landscape has changed across the UK.

In this podcast John explains how the balance of power between cask and keg has long shifted, why flavour should always be at the forefront of your beers and why smaller independent breweries need a philosophy to aid their growth.

In this episode we’ll be talking with Dr Keith Villa who, not only has his own cannabis brewery in Colorado, he’s also just written a book available here on Amazon, ‘Brewing with Cannabis: Using THC and CBD in beer’.

If Keith Villa’s name sounds familiar, it’s because he’s the person who created Blue Moon Beer in 1995, after getting his PhD in brewing from the University of Brussels. Bringing his learnings of Belgium beer back to the States, he helped kick off the US craft beer movement.

And by brewing excellent lagers Donzoko Brewing Company has made its name in the world of beer.

Flagship beers such as Northern Helles and Big Foam take the spotlight but Donzoko founder Reece Hugill is also a dab hand when it comes to Belgian-inspired Saisons and mixed ferm numbers, too.

In this episode, we speak to Reece about how studying in Munich proved to be a catalyst for a career in brewing, Donzoko’s recent move to Leith and his ongoing commitment to produce beers that are accessible to all. 

Photo: Donzoko

Now, more than ever, we know how integral they are in the fabric of people’s lives and their livelihoods.

They are environments for people to eat and drink in but also, so much more.

They are places to meet friends, both old and new.

And for Cameron McQueen, working and running pubs would not only introduce him to a whole new world of beer.

It would be the catalyst for him starting his own business, Turning Point Brew Co, too.

In this episode we speak to Cameron about the evolution of the brewery he co-founded with Aron McMahon back in 2017, the importance of Yorkshire in Turning Point’s story and how this year has heralded the launch of a diverse range of beer styles.

Producing in excess of 1 million pints each week, coupled with a host of other beers, is no small feat.

Alongside that, you’re managing a team of some 32 brewers to ensure your whole operation goes smoothly.

It would be enough to keep most people up at night.

But thankfully for Sharp’s Brewery in Rock, Cornwall, their head brewer Aaron McClure takes it all in his stride.

In this podcast, we speak to Aaron about becoming head brewer of Sharp’s aged 30, his commitment to quality and consistency, navigating a pandemic and why his team are all-important when it comes to creating great beer.

Founded by John Gyngell and Christian Townsley (above) back in 1997, North Bar is an institution when it comes to great, modern beer.

And nearly 25 years on, the team has just opened the doors on a new brewery of its own.

In this podcast, we speak to Christian about the early days of North Bar, its evolution into the go-to venue for fantastic beer, the team’s decision to start making its own beer and their journey in brewing that has led North to recently open its new site in Springwell.

Photo: Mark Newton

And when it comes to the ways we maintain our breweries, and the venues that sell much of the beer produced by these businesses, it’s imperative to ensure that the hygiene levels are impeccable.

Belinda Jennings has worked in the sector for more than 24 years and started her career at Greene King Brewery as a Laboratory Technician and progressed through various roles including Quality Trainer and Senior Laboratory Technician. She was at Adnams Brewery as a Quality Manager for 10 years and had also worked with various local smaller breweries as a Head Brewer. Belinda also has a Brewing Degree and is fully qualified Master Brewer.

Moyra Williams started her career in the industry when she gained a degree in Brewing and Microbiology from Heriot Watt University and then went on to work as a brewer in the south of England for more 15 years. 

She then transferred her skills to the other side of the world where she worked for Domaine Chandon winery in the Yarra Valley in Australia. After 10 years Moyra and her family then decided to move back to the Ireland and then the UK. Both Belinda and Moyra now work as technical sales consultants within the brewing and beverage division at Holchem, a leading supplier of hygiene solutions across the UK & Ireland.

In this episode, we speak to both Belinda and Moyra about how important it is to not let hygiene standards slip amongst breweries and pubs as life returns to normal…

Whether that’s a clean, crisp lager or a rich, decadent stout. Producing beers that make people happy is what it’s all about, isn’t it?

But not every brewer follows the tried and tested path when it comes to the beers they create.

So if you’re interested in a Beetroot Biere de Garde, a Rhubarb Hefeweizen or a Bitter with the addition of white and black pepper, then come right this way.

Not only that but the bitter in question supports a fantastic cause, too.

In this podcast we speak to Danny McColl, the founder of McColl’s Brewery in Bishop Auckland about navigating the challenges of the pandemic, expanding the team with a new head brewer and how recent releases such as ‘Let’s eat pies and talk about men’s mental health’ help raise money for local causes as well.

No, this isn’t the start of a joke and in this instance, we actually talking about the same person.

Bobby Fleshman, is the founder of McFleshman’s in Appleton, Wisconsin.

Located a stone’s throw from Green Bay, home of the NFL’s Green Bay Packers football team, Bobby is busy plying his trade in the world of another cultural pillar, the creation of great beer.

In this episode, we speak to the brewery’s proprietor about his love of classic English and German beer styles, a commitment to cask and the parallels that exist in the world of brewing and his earlier career with the little-known space agency known as NASA…

A brewery, like the London landscape that surrounds it, that has changed and evolved over the last nine years.

And for the ever-growing fanbase of this excellent outfit, that progression has meant an increasing wealth of superb beers from pales and IPAs, to lagers, stouts and flourishing array of sours. 

In this podcast, we speak to Ian and Sally Stewart, the brewery’s founders about Brick’s role in the Peckham landscape, their burgeoning family of beers and the importance of effective and impactful branding in your offering. 

You know, travelling the best part of 3,500 miles across the Atlantic to go and see one of your favourite musicians play live in the company of a stranger.

Well, that’s exactly what Rich White chose to do back in 2012.

Flying from Syracuse in New York State to London, England, in order to see singer-songwriter Frank Turner play a triumphant set at the capital’s Wembley Arena.

In doing so, he would not only meet his future wife, but also find himself in a country he’d soon call home.

And with a wealth of brewing experience under his belt, he’s now ready to go out on his own with Werewolf Beer. A new brewery he’s set to open in Camden, London, later this year.

In this podcast, we speak to White about his exciting plans for the brewery, their crowdfunding campaign, his love of brewing classic American styles and Werewolf Beer’s very own…. ghost train!

When Dylan Mobley (pictured far right) left his role at Stone Brewing in Escondido, California, to improve his work/life balance, he already had his next role mapped out.

Instead, he’d spend the best part of the next five years helping create and refine some of the most revered and sought after beers in the modern US scene at Bottle Logic Brewing.

But now, in 2021, the California native is focused on his new venture at Rad Beer Co.

Due to open this spring, Rad Beer Co is a a brewery and tasting room concept that will allow Mobley to brew a range of lagers and clean German Pilsners that complement the team’s Rad Brat food offering.

In this podcast, we speak to Mobley about his exciting plans for Rad Beer Co.

We look back at his career to learn more about how he grew as a brewer during his four years at Bottle Logic Brewing.

We discuss the level of quality control required when brewing and packaging the array of Bourbon Barrel-Aged Stouts that remain so sought after across the globe, and also the on-going popularity of hop-forward hazy Pale Ales and IPAs.

To do that regularly shows there’s more at play than a bit of luck.

Whether you’re in sports, a musician or maybe a director, to hit the mark time and time again shows that you’re a professional and a master of your art.

For a great brewer this dialogue is no differ ent and Colin Stronge, the head brewer at Salt Beer Factory, is one such individual. 

In this podcast, we discuss how the Shipley-based Salt has overcome the challenges of the last 12 months, and why working with supermarkets must be seen as a viable way for breweries to sustain their business.

We consider what more can be done for breweries to improve their QC processes, find out more about the Salt’s Hexagon Project family of beers and also look back of some of the seminal beers Colin has brewed, such as Yellow Belly and Deep Rainbow Valley.

But what happens when a group of childhood friends decide to get together and open a new brewery?

Then you get Vinohradský Pivovar, of course…

In this podcast we speak to the brewery’s managing director, Dan Hojdar, about how the Prague-business has made its name with Pilsners, Golden Lagers and Ambers.

But also how they’ve been able to turn their hand to other styles, too. Respecting tradition, while keeping an eye on the future.

We discuss the impact of the global pandemic on business, the brewery’s burgeoning export business and also its exciting expansion plans that will significantly boost its capabilities. 

From that point on, you could only shop for basic necessities. Exercise was limited to one form a day, travel was restricted for essential work only and ultimately, people of the UK were told to stay at home.

The perfect time, then, to be opening your own brewery. But that’s exactly the situation that Danny Tapper, owner of Lewes-based Beak Brewery, found himself in.

In this podcast, we speak to Danny and Beak’s head brewer Robin Head-Fourman, about building a brewery during lockdown, their approach to the beers they produce, engaging with the community and the invaluable role bottleshops have played in Beaks’s journey during the last 12 months.

And in the years since, they’ve undertaken scientific projects with the University of Hull, held science classes with school groups ands achieved great success with its beers across the UK and further afield.

They’ve also navigated the chop waters that is owning a brewery, too.

In this podcast we chart the brewery’s journey, why they’re proud to call the 2017 City of Culture their home and the ongoing desire to help inform and educate the brewers and scientists of tomorrow. 

What, you may ask?

It means New Zealand Beer Month is on the horizon, of course!

New Zealand Beer Month, or February for the uninitiated, is a celebration of the fine, fine beers produced on the beautiful island country.

While nearly 19,000km may separate New Zealand and the UK, that doesn’t mean we can’t enjoy and appreciate its excellent beverages.

As Waitangi Day approaches, it’s time to dabble in a Sour Kiwi Fruit Gose. If that doesn’t take your fancy, maybe you’d prefer a Hazy IPA packed with Nelson Sauvin, Mosaic, Citra and Galaxy. Failing that, then perhaps an Imperial stout designed to recreate the coffee-based dessert Affogato appeals.

There is something for everyone and in this episode we speak to Todd Nicolson and Aidy Fenwick, the founder and brand manager of New Zealand Beer Collective.

Since 2014, the collective has been busy promoting and showcasing some of New Zealand’s finest breweries to patrons in the UK and Europe.

We discuss the changing beer scene in New Zealand, its parallels with the UK, the newest beers the collective is importing and their plans for the future.

For more information on New Zealand Beer Month, check out Facebook and Instagram: @NZBeerCollective and on Twitter: @NewZealandBeer.

Photo: Todd Nicolson and Becky Donald of NZBC

Now, it’s a whole new game out there with craft IPAs, stouts, sours, lagers and ales that would do any brewer proud.

But, If you’re thinking of entering the low-to-no alcohol beer market, are you entering a real market, with solid, sustainable growth or is it all a roller-coaster ride? How many people go dry in January and then get plastered in February? 

In this episode of Brewers Journal Podcast, we revisit Stuart Elkington of DryDrinker and we’ll tell you about the one growing group that is going to transform to the low-to-no market. Long after Dry January, they’ll still be drinking your beer.

Thirsty beer fans have had to wait a little longer than usual but from today, they can get their hands on the annual release of Goose Island’s venerable Bourbon County Brand Stout.

So for the latest episode of the Brewers Journal podcast, we thought it was only fitting to sit down with Andrew Walton, the brewmaster at Goose Island’s brewpub in London.

Following in the footsteps of the brewery’s founder John Hall, Andrew has used travel to broaden his horizons and create new opportunities in the wonderful world of beer.

So to coincide with this year’s Bourbon County launch, we spoke to Andrew about the beer, but also his personal journey in brewing and how he’s now making his very own mark in the world of barrel ageing with the brewpub’s excellent Bourbon Barrel Aged Barleywine.

Phil Sisson, the founder of Simple Things Fermentations, in Glasgow, Scotland, is no different.

Leaving a career in music studio management within London, to move to Scotland for a new life, he would find his true calling in brewing.

Starting Simple Things Fermentations, he has set out with desire to focus on British and European brewing heritage and culture, with a modern and innovative approach.

Finishing his first full-year in business that’s largely been consumed by a global pandemic was always going to be different than he envisaged, but here we are.

In this podcast we speak to Phil about life in London, his move to Scotland, changing careers and the whirlwhind that has been 2020.

Founded by Todd Matteson and Tom Palmer in 2015, the American natives have been creating great beers that span the style spectrum for the last five years.

Bonded by a love of Alt beer, the duo also call upon their experiences in Germany, Japan, Spain and beyond. And in doing so, have caught the eye of major restaurants, institutions and global sporting giants.

In this podcast, we discuss how these experiences inform their outlook in London, their plans for the future and how they’re constantly striving to do better – in beer, in business and for the wider community.

This episode was produced with support from QCL.

And it’s this mentality that Julia Huber subscribes to, the German native is the head brewer at ORABrewing in London.

Founded in 2016, ORA started with the aim to create beers that marry the quality of the best Italianingredients with contemporary beer styles. Limoncello IPA? No problem. Balsamic Milk Stout? Sure thing.

And although they started in 2016, the brewing story started some eight years before that.

The trio of Daniele Zaccarelli, Pietro Rubbianesi, Emanuele Poletti decide to start making craft beer for fun in their garage, using the equipment provided by a friend.

But fast-forward to 2020, and ORA Brewing in London is guided by Julia Huber, Working in Eng-land’s capital isn’t her first experience working abroad though, far from it. There’s the small matter of her time in New Zealand and Greenland, too. All by the age of 23.

In this podcast, we speak to Julia about growing up in Germany, finding a love of beer from an early age and the different cultures she’s been part of throughout her journey in brewing.

Some are tight-knit, modest operations while others operate out of facilities that could be mistaken for an aircraft hangar. 

That doesn’t mean that one is good, and one is bad, or vice-versa. They’re just different and of course, variety is the spice of life.

And while Mike Deal and his team are unlikely to come across many spices in the vast greenery that surrounds their brewery, working with locally-foraged produce has been a major part of Wildcraft Brewery’s ethos since its formation.

The former teacher turned head brewer at the Buxton, Norfolk-based business takes pride in the beer he makes and the role the brewery plays in the local community.

In this episode, he talks us through his journey, the brewery’s expansion plans and the ways Wildcraft has worked with the wider world during a challenging 2020.

In this episode, we speak to the founder of one such bottleshop – Marius Andrici.

On 1st January 2007, Bulgaria and Romania became member states of the European Union in the fifth wave of EU enlargement.

It meant the people such as Marius Andrici, a Romanian hailing from the country’s Banat region, could realise his dreams of seeing and working somewhere new.

For the young Romanian, the the only destination on his mind was London, England.

And 13 years on, Andrici is now busy looking after thirsty drinkers at his own bottle shop. Based in Acton, West London, A Pint of Hops opened its doors in the April of 2019.

In this episode, we speak to Andrici to learn about the A Pint of Hops’ first 18 months trading, catering for the community during lockdown and the challenges of running your own business.

The facility, which will create up to 150 jobs, will enable the brewery to produce up to 500,000hl and to brew in 150hl batches, equivalent of 90,000,00 pints per annum, on its Krones brewhouse.

It also boasts a complete KHS, which has the capacity to fill up to 30,000 cans per hour in 330ml format, and a KHS keg line that can fill up to 160 kegs per hour in 30l format and the ability to be expanded in the future to an ultimate capacity of 240 kegs per hour.
The opening of Beaverworld is the latest stage in the brewery’s journey, which started back in 2012.

And the brewery build was a major undertaking at any point in time, it just so happened those involved had a global pandemic to navigate during the project, too.

In this podcast, we visit Beaverworld to speak to founder Logan Plant and lead brewer Chris Lewington about the brewery’s exciting new capabilities, the hurdles the team have overcome on the way and the changing role Beavertown is playing in the wider beer sector. 

This episode is sponsored by QCL and Muntons Malt.

This mentality has led to the creation countless companies and brands over the years.

In the world of beer, brewers across the globe have taken to making their own beers in a bid to recreate styles that captured their imagination during their travels. In doing so, we’ve ended up with  a wealth of excellent new breweries and beers.

For Tom Bott and Sam McGregor, cousins bonded by a love of live music and great beer, their decision to start Signature Brew came from frustration of the evident inability to marry those passions.

You either had a pub or bar with great beer, or a favourite venue that only poured an endless array of dull macro lagers. It was time to take things into their own hands.

In this podcast, we speak to Tom and Sam about the journey of Signature Brew, starting out over a pint back in 2011 to the new brewery in Walthamstow, London, they call home today.

And this journey has involved significant expansion, numerous awards and collaborations with top music-industry names.

Producing a wealth of excellent beers, they’ve successfully combined their two passions. And they’ve not only brought great beer to the live music arena, they’re part of it, too. 

And the Covid-19 pandemic has made a challenging career path an even tougher profession to navigate because, as we all know, the brewing industry, with its own pressures, is not immune from the impact of the global situation.

But the relationship between mental health in brewing is nothing new. Far from it. It is, however, an area that has flown under the radar for far too long.

In this episode we look at the relationship between the brewing industry and the people that make it. And while the global pandemic has meant that we’ve not been able to host as many of Brewers Lectures as we’d like this year, in the podcast we’ll hear talks from two our previous events.

Stu McKinlay, co-founder of Yeastie Boys and Rich White, the founder of Werewolf Beer, share their experiences from working in the brewing industry, the pressures that come with that, and how we can do more to look after others and ourselves.

“Starting out, my goal was for Deya to become one of the best breweries in the UK,” explains a pensive Theo Freyne. Freyne is the founder of Cheltenham’s Deya Brewing Company.

He says: “I don’t think there’s anything wrong with ambition. But to be known as a brewery that makes beer that people enjoy, surprises me each and every day. It shows you’re doing something right.”

Deya has come on leaps and bounds in its relatively short life to-date. Starting out in 2015, Freyne (above right) had a Masters of Brewing and Distilling from Heriot-Watt under his belt, alongside internships at Colorado’s Odell Brewery and, closer to home, Cotswold Brewery.

Operating out of a 4000sqft unit from January 2016, Freyne and the team operated a 10bbl kit, scaling up earlier recipes such as the excellent Pale Ale, Steady Rolling Man.

The popularity of the beer, alongside numbers such as Into the Haze, led to the addition of extra capacity, a canning line and invitations to pour at prestigious beer festivals across the UK.

In 2019, the brewery expanded into new 25,000sqft premises complete with a 40hl four vessel brewhouse. Not to mention a 2,000sqft destination taproom.

Despite the rapid rise, Freyne takes nothing for granted.

“Things have moved quickly,” he says. “There are a lot of breweries taking that major step up. Producing juicy, often hazy, Pale Ales and IPAs, you have to take a step back and ask what ceiling those beers have.”

He adds: “Spending time at Odell was massively eye-opening for me. Operating in a competitive and mature market, they showed that beer had to be at the highest level to compete.

“For me, it’s about keeping things simple but trying to do those things very well and doing them because you truly want to.”

It’s that reasoning which informs Freyne’s desire to brew Pale Ales and IPAs, as well as a burgeoning mixed fermentation project.

“I’m not really into big barrel-aged stouts or the pastry side of things. It’s just not what we’re about,” he explains. “Brew what makes you happy and if you’re doing that, nobody can tell you that your approach is anything other than genuine.”

Freyne adds: “If we loved big stouts we’d be doing an awful lot of them, it’s as simple as that.

“I want authenticity to come out in each beer we brew. That’s why I’ll always look up to The Kernel. People buy The Kernel because that brand represents quality and consistency, I want the same for Deya.”

There are certain beers that belong at the high-table of modern brewing. Beers that form part of a patchwork that command appreciation from drinkers across the globe.

Taras Boulba is one such beer. The 4.5% session blonde is generously hopped with the finest aromatic hops, resulting in a refreshing spicy character and a scent reminiscent of citrus.

Beers such as Taras Boulba and Zinnebir, its venerable Belgian style Pale Ale, define what Brasserie De La Senne is about. Unfiltered, unpasteurised output characterised by bitterness. A facet that inspired De Baets and co-founder Bernard Leboucq to brew beers they could no longer find on the market.

They explain: “Bitterness is the key characteristic of our beers: it is their foundation. We have produced bitter beers since the beginning of our existence – and we are here to brew bitter beers!

“Our approach was simple: we wanted to brew beers to our liking that we could no longer find on the market. We took on the challenge to bring this flavour – so fundamental in the evolution of human societies but sadly neglected in our modern societies – up to date.”

Seven years on, De Baets believes that bitterness is still severely lacking in the broader brewing landscape and he wants that to change. 

“Too many brewers are listening to the beer geeks, they should listen to themselves and to their hearts. And for me, that means bitterness,” says De Baets. “Too many brewers are desperately trying to follow trends and make beers that garner social media attention. There seems to be an obligation to make New England IPAs and let’s be honest, there are many brewers that do not enjoy making those beers. It doesn’t feel normal for everyone wanting to make and drink one type of beer.”

He adds: “We prefer to try and open the consumers’ mind, making the beers we like and to try and convince them of those qualities, too.

“When we started out, had we followed the local market we’d only be making Tripels. Too many young brewers make beer without ever thinking what they want, and instead what others want. That can be stupid.

“If that’s your approach then you start running and you’ll never finish running. It can be good to settle down. The best breweries are those with a vision and take on the challenge to change consumer opinions. Your personality should be in each beer you make.”

Despite her new surroundings, Brooklyn Brewery’s education manager of Europe explained one thing remains the same and that’s the power beer has as a catalyst for positive social change.

“It’s been a leap into being humbled, exercising patience and a lot of waiting. A big change of pace after eight years of living in Brooklyn,” she explains.

From visa issues and learning French, to education focused objectives such as no longer having a brewery to teach in, it was a period of going back to the basics for Brooklyn Brewery’s education manager of Europe.

Barry says: “Rather than jumping in head first with brand new projects, I’ve been observing a lot. In 2014 I created my first education based position for Brooklyn Brewery and I honestly feel like I misstepped a bit that round. I came out of the gate guns blazing with all these ideas about what I wanted to do, what other people needed – ready to just ‘fix everything’.

“It caused a lot of extra work for me but also taught me about communication, expectations and intentionality. As Brooklyn has grown to be a bit of a global brewery; it’s important we remember to strive and meet the needs of the local community rather than rolling up and telling a drinking culture what they need.”

She spends around two thirds of her time on the road, which makes the work/life balance a “certain kind of ballet” but also a lifestyle that affords her to experience different beer communities all around Europe.

Barry explains: “Working with Brooklyn Brewery has given me this gift for years of being supported on weird ideas I’ve had and then encouraged into making them realities. This year I’ve done a lot of reflecting on past projects I’ve worked on and seeing where they fit on this side of the pond.

“Looking again at things like curriculums on beer linguistics for bartenders all the way to more elaborate dinner series programs I ran with my mentor, Garrett Oliver. I’ve been really looking not only at what would work here but what would support and add value for the uniquely different beverage communities around the world.”

Barry admits that over the years, she has fallen in love with the idea of ‘the non-traditional classroom’ or more simply; the bar or shared drinking space.

She adds: “I think bars have historically been the centre point of social change for centuries and so naturally craft beer has fallen into its rightful place as a tool or catalyst for something bigger.

“One of my favourite things about this year has been seeing the way breweries and beer communities are becoming both more sustainable and technically efficient and yet we’re also going back to the basics- with our beers and with ourselves.

“We’re back to the idea of the water hole, pub, bar or tasting room be the centerpiece of our ecosystems culturally connecting community with the hopes of a greater good. It’s a reality I’m excited about supporting while using beer education as the medium for changing the world.”

And under the guidance of Miles Jenner, head brewer since 1986 and joint managing director for nearly 20 years, the Lewes, Sussex-based brewery has demonstrated staying power without ever compromising on its principles.

Jenner’s life in brewing covers more than 60 years, growing up alongside Harvey’s Brewery itself, and he plays a key role in an age where there are more breweries in the country than at any time since the end of the Nineteenth Century.

“However, with the greatest respect in the world, I cannot imagine future generations exploring the utilitarian industrial units that house the stainless steel tanks of today’s new wave of entrants. That is not to say that they do not produce very fine beer, Nor that all are lacking in romance,” he explains. “You have only to visit Mark Tranter at Burning Sky to be blown away by the cocktail of passion, innovation and tradition housed in a nineteenth century Sussex Barn – complete with Artisan blending vaults.”

In this podcast, recorded at last year’s Brewers Congress, Jenner takes us on a trip through the heritage of the industry. A grade 2 listed building that perpetuates traditional brewing in every sense. It comes at a cost, though. They recently spent more than £100k on maintaining the fabric of the building.

He explains: “We are also largely hands on – unwilling to place ourselves at the mercy of automation, we believe the human factor is important. I always say that, if I was starting from scratch, I would not design a brewery like this.

“The truth is, I probably would! I, too, am an incurable romantic and revel in the continuity of standing at a mash tun in the early hours where generations of brewers have stood before – all with the same pursuit of excellence.

“There is a lesson to be learnt. Enjoy the heritage of the past but always remain relevant and strive to survive. You can survive adversity, flood and fire as you encounter those challenges but no one has a God given right to sell beer. Innovation is essential but, equally, life often comes full circle. To my mind, this is strangely reassuring.

“We should all adapt to circumstances and the changing face of the industry but we should always seek to accommodate and preserve what is dearest to our hearts until circumstances conspire to bring them back into vogue.”

The farm fields themselves are muddy, and with their soppy brown colour and the grey, grey, oppressing sky above, it almost seems a reflection as to what the country – and the beer industry – is going through at the moment.

But, if you had the courage to leave the warm, dry confines of your SUV and walk out in these ancient fields, you would see hop plants growing, for this is one of  England’s traditional hop regions. The vines are pushing up light green leaves through the mud and it makes you realise that despite the doomsayers,  just how tough and resilient our industry is today and always has been.   

The fields that you see belong to Hogs Back Brewery, which prides itself on growing its own, an idea of director Rupert Thompson who believes in not only producing great beers, but also in using local ingredients and being as self-sufficient as possible. It’s not enough to say you want to reduce your carbon footprint ­– do it!

In this episode we’ll be talking hops, hops, and more hops with head brewer Miles Chesterman and hop garden manager Matthew King, all with a promise of no bitter, just a smooth taste for your listening pleasure.

SPONSOR

Support for this episode comes from Petainer.

Petainer is a specialist PET packaging company and industry leader in manufacturing one-way kegs, preforms & bottles and refillable PET bottles with recycled content.

We serve markets around the world, and work with customers such as Carlsberg and AB InBev.Covid-19 has taken the beverage industry by storm and heavily impacted logistics and business operations. Breweries are struggling to access viable packaging solutions and manage excess stock still sitting in their tanks. 

In this time of uncertainty, Petainer kegs will bring additional flexibility to your business, protect your products and minimise losses. With no costly upfront investments, they can be filled on manual, semi-automatic and automatic filling equipment and will help you avoid the burden of keg leasing programmes. 

Filled Petainer kegs typically have a 9 month shelf-life and can be dispensed like a steel keg. To speak with our team and for further information, visit petainer.com

Andrew Downs has helped turn the art gallery into a beer tour de force, showcasing beer from the best breweries in the UK and beyond. Regular takeovers provide a platform modern breweries to bring their beers to a larger audience while, on a day-to-day basis, taps and fridges boast a vast array of brilliant beer.

Earlier this week, we sat down with Andrew to discuss the importance of beer to gallery’s food and drink offering, his plans for 2020, working with breweries of all shapes and sizes and why these outfits shouldn’t be afraid to contemplate working with well-known businesses such as Tate.

GUESTS

Andrews Downs, operations director at Tate

The beer landscape has, unsurprisingly, changed beyond recognition in the 15 years since Nick Dolan founded Real Ale, a bottle shop in South West London.

Breweries have come and gone and, to an extent, so have certain beer styles. But what has remained constant is Dolan’s desire to promote excellent beer from the UK and beyond. He’s just doing it on a bigger scale now.

We sat down with Nick and Real Ale’s managing director Zeph King to discuss the shift towards buying local, changing consumer tastes and the company’s work with retail giant Marks & Spencer.

GUESTS

Nick Dolan, founder of Real Ale
Zeph King, managing director of Real Ale

Named after the road it was located on in
East Anglia, over the years it could have easily renamed itself Phoenix
Brewery, due to its rising from financial ashes more than once.

Today, in all aspects the award-winning
brewery is stronger than ever. This is due to the brewery understanding its
customers, giving them the beer that they want, and because of the work of
general manager Rob Crawford and his ability to bring in investors while
Nethergate maintains control of the brewery.

For those of you who think an accountant is the wrong person to head your craft brewery, think again, as this episode will prove to the most skeptical.

Supporter

Support for this episode comes from Tanks and Vessels Industries

For over 40 years TVI has been a leading supplier of new and used tanks, process equipment and pumps to the brewing industry. It holds the world’s largest selection of used stainless steel tanks in the world, all available immediately, at cost effective prices, from there 52 acre Doncaster site. TVI works with hundreds of brewers, both large and small, up and down the country, and across the world. Creating bespoke solutions to brewing problems. Tanks and Vessels has worked hard to gain its reputation as the most trusted, experienced and professional supplier of new and used brewing equipment. To find out more search www.tanksandvessels.com to view there expansive product range.’

The problem is, your average
craft beer drinkers have bought into the whole IBU currency, without knowing
its worth. In many ways, as beer makers we’re doing exactly the same. We all
know how to measure IBUs by lab or formula, but we don’t think about the ‘why’
behind the bitter. Why should something that your body screams out ‘DANGER’,
you actually crave?

Understanding the
human side of bitter will help you understand your customers better which leads
to better bitter sales.

How, we ask, could any brewer put pumpkin in a beer and still sleep at
night?

But, head west across the ocean and you’ll come to a strange land where
not only do they drink pumpkin beer, it makes the news when the seasonal brew
is released. Every year American beer snobs laugh with distain at those who
brew or drink it. Every year, the cash registers get a bit more fuller from
sales.

In this exciting episode, we’ll be talking about pumpkin beer, what’s it
all about, why you’d be an idiot to make it, why you’d be an idiot NOT to make
it, and we’ll be giving you a recipe so can get the flavour of it, without
having to brew. So, have your pencils and paper handy.

Looking back on 2019, there’s no risk of understatement from McMeekin. In addition a brand refresh, the company has completely revamped its brewhouse and fermentation cellars, as well as layer in a whole load of new technology.

They’ve  installed 4 x 120hl tanks to increase fermentation capacity by about 65%. They also installed a new whirlpool, allowing them to brew twice a day on a single brew-shift.The whirlpool complements a new souring kettle, an uprated water purification system and plans to add barrels and foeders to its armoury.

McMeekin tells us that he is proud of the brewery’s independence. However, he’s also mindful and aware that the independent brewing sector needs to do more to help its cause in an increasingly competitive landscape.

Supporter

Support for this episode comes from Tanks and Vessels Industries

For over 40 years TVI has been a leading supplier of new and used tanks, process equipment and pumps to the brewing industry. It holds the world’s largest selection of used stainless steel tanks in the world, all available immediately, at cost effective prices, from there 52 acre Doncaster site. TVI works with hundreds of brewers, both large and small, up and down the country, and across the world. Creating bespoke solutions to brewing problems. Tanks and Vessels has worked hard to gain its reputation as the most trusted, experienced and professional supplier of new and used brewing equipment. To find out more search www.tanksandvessels.com to view there expansive product range.’

You have your own brewery to run, with your own never-ending workload of paperwork, brewing, testing, delivering, cleaning, packaging, ordering, scheduling, and a whole lot more. Guess what, a collaboration with another brewer won’t mean less of the above, it’s going to mean more. The ever-personable Jon Swain of Hackney Brewery will give you his take on collaborations, why he didn’t jump into his first one, pitfalls to avoid, what you will gain as a brewer, and his most recent one with a brewery in New York City.

GUEST

Jon Swain of Hackney Brewery

SUPPORTER

As a loyal listener of Brewers Journal Podcast, Beer52 would like to reward you with FREE BEER. You have the opportunity to enjoy 10 exclusive craft beers from around the world. And all you need to do is go to beer52.com/brewers and cover just £4.95 for the postage.

Beer52 traverse the globe to find the best and most interesting beer from the greatest small-batch breweries planet earth has to offer. As a craft beer discovery club, beer52 deliver customers a case of beer with a different theme each month. And your first box will be sent next-day!

Themes have ranged from Germany to Korea, Norway to South Africa, and California to Finland. You’ll get – Hoppy IPAs, Hazy Pale Ales, refreshing Lagers and more from breweries like “Ora” from Italy, “Ninkasi” from France, “Tempest” from Scotland, “Boss Brewing” from Wales and many more.

And the beauty of Beer52 is they don’t hold you to ransom, there’s no lock-in and you can leave any time.

Just go to beer52.com/brewers to get your first case of 10 beers for free. That’s beer52.com/brewers

In this
episode of The Brewers Journal Podcast, we’ll be stepping into the CBD debate,
we’ll be giving you the pros and cons, and talk about the big money US brewers
are making from adding CBD into their beer.

But, we’ll also be
telling you in this informative podcast why we think – for at least the time
being – putting CBD in beer is a mistake.

Chances are, you’re dealing with an unwanted yeast. In this episode we’ll be talking with yeast experts Brian Gibson and Kristoffer Krogerus of the Technical Research Centre of Finland. One of their specialties is diastaticus yeast and they’ll be telling us why it seems to hit the craft beer industry more than the big players, legal problems it can cause, and about an easy to use tester with fast results that you’ll find handier than sliced bread – but isn’t available?

GUEST
Brian Gibson and Kristoffer Krogerus of the Technical Research Centre of Finland

SUPPORTER
This episode is supported by Dickies

Born in Fort Worth, Texas 1922. Dickies are the world’s leading performance workwear brand.

Made for the makers then and we make for them now; creating goods as hard-working and as honest as the people who wear them. We know that across the trades we support, there are many people who are really passionate about their jobs and our exclusive makers campaign is a way to celebrate that.

James from Harbour Brewery calls having his own brewery being a craftsman. It’s not about seeing yourself as being wholly original or wholly new. It’s about being in a lineage of craftspeople who produce things because they love it but they respect the tradition and the skills it takes to make.

Visit: dickiesworkwear.com or follow the full story on Instagram: dickiesworkwearofficial

Probably, no other type of beer allows a brewer to show off their
abilities in creating amazing flavours, ranging from the traditional to the most
exotic. 

In this episode we’ll be hearing head brewer Colin Stronge reveals his secrets in making a good dark creation, we’ll be talking about the different varieties of stouts and porters, and attempt to answer that question which has vexed mankind for centuries: What is the difference between a porter and a stout?

GUEST
Colin Stronge formerly of Northern Monk, now of Salt Beer Factory

SUPPORTER
This episode is supported by Dickies

Born in Fort Worth, Texas 1922. Dickies are the world’s leading performance workwear brand.

Made for the makers then and we make for them now; creating goods as hard-working and as honest as the people who wear them. We know that across the trades we support, there are many people who are really passionate about their jobs and our exclusive makers campaign is a way to celebrate that.

James from Harbour Brewery calls having his own brewery being a craftsman. It’s not about seeing yourself as being wholly original or wholly new. It’s about being in a lineage of craftspeople who produce things because they love it but they respect the tradition and the skills it takes to make.

Visit: dickiesworkwear.com or follow the full story on Instagram: dickiesworkwearofficial

There is a wealth of truly excellent beers being produced by breweries of all shapes and sizes and, for the most part, you’re never too far away from a great pint.

The drinker realises that there is something known as choice when they’re in the market for lager, and the UK beer landscape is all the better for it.

In this podcast, we sat down with Manchester Union Brewery, a business years in the making but one truly making its mark in 2019.

Co-founded by Will Evans and Jamie Scahill, and completed by head brewer Ian Johnson, the Manchester-based brewery has nailed its colours to the mast of locally-produced lager designed to serve local drinkers.

The trio are making waves with their flagship beer, Manchester Union Lager, and they’re determined to make a mark in a city that boasts respected breweries at every turn.

Evans, Scahill and Johnson take us through the journey of Manchester Union Brewery, the thought process behind their brewhouse configuration, the challenges so far, and the opportunities that lie ahead.

GUESTS

Will Evans, co-founder Manchester Union Brewery
Jamie Scahill, co-founder
Ian Johnson, head brewer

And when you’re producing consistently excellent beer, time and time again, such an approach to brewing is clearly working for the Yorkshire-based business.

In this podcast, recorded at the Brewers Congress, Andy gives us an overview of cask- conditioned beer, how they do it at Timothy Taylor’s and the benefits of producing beer that way.

He talks about the importance of using the best ingredients possible, why you should never rush the process, and his approach to being the latest brewing guardian of such a revered, and much-loved operation.

And, of course, as long as you stick to your guns and commit to producing good beer, he tells us you can be a success too.

GUEST

Andy Leman, head brewer at Timothy Taylor’s

SUPPORTERS

Support for this episode comes from Awesome Merch

Awesome Merch is the leading supplier of custom merchandise and print to the craft beer industry, with over 700 custom products made in house.
Awesome Merch understands how to take your breweries branding and designs and turn them into a range of merch that you can use as an additional revenue stream as well as building brand recognition with your fans
That’s why Awesome Merchandise has been trusted by more than 100 craft breweries, both big and small to bring their brand to life on t-shirts, hoodies, headwear and so much more.
Awesome Merch works with the likes of Northern Monk, Beavertown, Magic Rock, Camden Town, as well Leeds International Beer Festival, IndieMan Beer Con to name just a few.
To find out more about Awesome Merch visit AwesomeMerchandise.com today or email beer@awesomemerchandise.com to speak to one of their friendly team.

So for a brewery to celebrate its 22nd anniversary in 2019 is a fantastic achievement, indeed. But when see the high regard beers such as Lagonda, Manchester Bitter and Pint are held in, alongside excellent new creations from head brewer Joe Ince, that should come as no surprise.

And when Marble Brewery started life as a four-and-a-half-barrel plant at the back of much-loved Marble Arch Inn, the UK brewing landscape was markedly different than it is today.

Some breweries have come, and have breweries have gone. But in that time, Marble Brewery, under the leadership of director Jan Rodgers, has become a mainstay in the ever-changing brewing scene.

In this wide-ranging podcast, recorded at the brewery’s bar at 57 Thomas Street in Manchester’s vibrant Northern Quarter, the duo discuss the moving process, how it financed the expansion, Small Brewers Duty Relief and the road ahead.

SUPPORTERS

Support for this episode comes from Awesome Merch

Awesome Merch is the leading supplier of custom merchandise and print to the craft beer industry, with over 700 custom products made in house.
Awesome Merch understands how to take your breweries branding and designs and turn them into a range of merch that you can use as an additional revenue stream as well as building brand recognition with your fans
That’s why Awesome Merchandise has been trusted by more than 100 craft breweries, both big and small to bring their brand to life on t-shirts, hoodies, headwear and so much more.
Awesome Merch works with the likes of Northern Monk, Beavertown, Magic Rock, Camden Town, as well Leeds International Beer Festival, IndieMan Beer Con to name just a few.
To find out more about Awesome Merch visit AwesomeMerchandise.com today or email beer@awesomemerchandise.com to speak to one of their friendly team.

His time spent in London in 1983-84 set in motion a career that has greatly shaped the US and global brewing scene. In this episode of the Brewers Journal Podcast we hear how Garrett Oliver’s career unfolded, and how sticking to your principals, or your “religion” is the only way to be a successful craft brewer. Garrett says “Success is becoming the person you always claim to be in public.” He adds, “your name on that can has to mean something.”

SUPPORTER

Support for this episode comes from Awesome Merch

Awesome Merch is the leading supplier of custom merchandise and print to the craft beer industry, with over 700 custom products made in house.
Awesome Merch understands how to take your breweries branding and designs and turn them into a range of merch that you can use as an additional revenue stream as well as building brand recognition with your fans
That’s why Awesome Merchandise has been trusted by more than 100 craft breweries, both big and small to bring their brand to life on t-shirts, hoodies, headwear and so much more.
Awesome Merch works with the likes of Northern Monk, Beavertown, Magic Rock, Camden Town, as well Leeds International Beer Festival, IndieMan Beer Con to name just a few.
To find out more about Awesome Merch visit AwesomeMerchandise.com today or email beer@awesomemerchandise.com to speak to one of their friendly team.

While
some brewers act like the word is the most obscene one out there, not fit to
mention in even unpolite society, it’s the word that can save your business.

You can’t help but marvel at the ad campaigns of some of the big boys like Guinness and Carlsberg. However, here at the Brewers Journal Podcast, who we admire most are the works of those craft brewers who pull off the amazing with the budget of a McDonald’s cheeseburger. For this reason, we’re at Black Iris in Nottingham, where Alex Wilson will tell you how they’re doing it oh so well.

SUPPORTERS

Support for this episode comes from Awesome Merch

Awesome Merch is the leading supplier of custom merchandise and print to the craft beer industry, with over 700 custom products made in house.
Awesome Merch understands how to take your breweries branding and designs and turn them into a range of merch that you can use as an additional revenue stream as well as building brand recognition with your fans
That’s why Awesome Merchandise has been trusted by more than 100 craft breweries, both big and small to bring their brand to life on t-shirts, hoodies, headwear and so much more.
Awesome Merch works with the likes of Northern Monk, Beavertown, Magic Rock, Camden Town, as well Leeds International Beer Festival, IndieMan Beer Con to name just a few.
To find out more about Awesome Merch visit AwesomeMerchandise.com today or email beer@awesomemerchandise.com to speak to one of their friendly team.

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

Don’t even bother showing the rule book to co-founder Paul Halsey and the brewing team at Purity. Located on a working farm in Warwickshire, miles away from pretty much anything, Purity is famed for their four cask ales, IPAs and – don’t tell the real-ale gang this – but they also do a cider. In this episode of the Brewers Journal Podcast, host Velo Mitrovich talks to Paul Halsey about breaking the rules, does being eco-friendly really matter, and where small breweries fatality trip-up at.

SUPPORTERS

Support for this episode comes from Awesome Merch

Awesome Merch is the leading supplier of custom merchandise and print to the craft beer industry, with over 700 custom products made in house.
Awesome Merch understands how to take your breweries branding and designs and turn them into a range of merch that you can use as an additional revenue stream as well as building brand recognition with your fans
That’s why Awesome Merchandise has been trusted by more than 100 craft breweries, both big and small to bring their brand to life on t-shirts, hoodies, headwear and so much more.
Awesome Merch works with the likes of Northern Monk, Beavertown, Magic Rock, Camden Town, as well Leeds International Beer Festival, IndieMan Beer Con to name just a few.
To find out more about Awesome Merch visit AwesomeMerchandise.com today or email beer@awesomemerchandise.com to speak to one of their friendly team.

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

If you were a bird with strong wings, you could fly between the two
breweries in about 10 to 15 minutes.

However, in this highly polarized part of the world, some days even a
bird would find the journey hard.

What you will be able to take away from this show is a truly
inspirational story as general director Nadine Khoury talks about Taybeth,
brewing beer in a Muslim country, and doing the world’s most complicated dance
steps getting supplies in and beer out to 30 countries.

Joining in later will be his daughter Madees, who has the distinction of
being the only female brewer in the Middle East. And, throughout it all, we’ll
be sampling way too many beers.

“Don’t let your vision of Palestine be shaped by the news,” says Nadine.
“Come visit us and see for yourself.” He has a cold one waiting for you.

Wine is
king in Israel and as for beer, two major companies have had most of the market
sewn up for decades. However, Dani and Itzik Shapiro are taking them on by
making a beer that is delivering what the big boys seemed to have forgot in
Israel – beer is supposed to taste good.

In this highly amusing episode of the Brewers Journal Podcast on the Road, Dani and Itzik explain what it takes to be a brewer in Jerusalem, ranging from having to import all supplies, dealing with brewery-shutting religious holidays, to combing the hills to try to find the plant that will give you the perfect sour.  

After  you listen to this, host Velo Mitrovich says you will never again think your brewery has it tough.

GUESTS

Dani and Itzik Shapiro of Shapiro Brewery

SUPPORTER

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

The
Brewers Journal Podcast speaks to Toast, an ethical beer brand that uses
surplus fresh bread from a sandwich manufacturer to create its range of beers.
We find out about how their journey began, the unique challenges they face
using surplus bread, and why they’ve done over 35 collaborations with breweries
from all over the world – and are always looking to do more.

GUESTS

Louisa Ziane, the co-founder of Toast

SUPPORTER

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

“For us, it’s the main source of our revenue. If you’re going to be a brewer,
no matter how small or big your set-up is, you need a tap room,” says Ritchie
Bosworth.

In this episode of The Brewers Podcast, hosted by Velo Mitrovich of Reby
Media, we’ll be taking to Ritchie and brewer Carl Marshall, also of Twisted
fame.

Besides the value of a tap room, Ritchie and Carl will share with you how they dream up and then create original beers, who is their target customer, and how do you work 70 hour weeks while keeping your sanity. “Brewing compadres, the hardest thing doing this podcast was keeping Carl in his seat at this small but busy brewery,” says Velo. “ It was a losing battle.”

SUPPORTER

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

Wooden barrel-aged beer has been described by brewers as everything from
chaos in a barrel, to what keeps them up at night. When it’s done right and the
barrel adds flavours to the beer that can be obtained nowhere else, it’s
pretty-near a perfect drink.

In this second of a two-part
episode, hosted by Velo Mitrovich of Reby Media, we’ll be talking about the
differences in spirit and wine barrels, cleaning your barrel, more on flavors,
and a whole lot more on the problems involved.

We’ll also be listening to more of Chris Pilkington’s amazing talk from November’s Brewers Congress. Chris, formerly with Brew Dog, is the head brewer at Estonia’s Põhjala brewery, which has gained an international following for their barrel-age output, sours, and IPAs.

SUPPORTER

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

However, even the best of brewers say that at least 5% or more gets
poured down the drain due to imperfections, infections, and just bad luck.

In this first of a two-part episode, hosted by Velo Mitrovich of Reby Media, we’ll be talking about the reasons why brewers have rediscovered barrel aging, the flavors that can be obtained, and the problems involved. We’ll also be listing to Chris Pilkington’s amazing talk from November’s Brewers Congress. Chris, formerly with Brew Dog, is the head brewer at Estonia’s Põhjala brewery, which has gained an international following for their barrel-age output, sours, and IPAs.

SUPPORTER

Support for this episode comes from Beerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

Because of the negative stigma that goes with drinking non-alcohol beer,
in the States bartenders have been even known to pour the drink into a glass in
a cheeky manner so no one can see with the patron is drinking.

However, those days are over.

Non-alcohol beers are beginning to make an impact on sales and consumer
tastes as drinkers look for alternatives to regular beer and spirits.

In this episode of the Brewers Podcast – brought to you by Beerwulf – your host Velo Mitrovich will be looking at the recent growth of this market, how the beers are made, and why this time will be different for non-alcohol drinks which have seen so many starts and stops before. Get a pouring and get a tasting – you just might be surprised.

SUPPORTER

Support for this episode comes fromBeerwulf

Beerwulf understands that never before have so many incredible flavours, styles and brands been waiting to be discovered.

That’s why Beerwulf has built an online-store to make it easier for you to find delicious beer in a way that’s affordable, convenient and fun.

Beerwulf.com gives you access to hundreds of beers, from local and international brewers at the touch of a button, delivered direct to your doorstep in just 24 hours.

To find out more about Beerwulf head on over to Beerwulf.com and discover your new favourite beer, whether it’s a New England IPA or a Belgian Blonde there’s a world of beer to unlock. Cheers to that!

We head to the Beavertown Brewery in Tottenham Hale to sit down with founder Logan Plant and discuss the plans for the 500,000hl brewery in Enfield called: Beaverworld.

We talk about the pains of growing a brewery, the toll it takes on mental health and your family. Logan gives his advice to brewers embarking on the same journey.

And, we talk about partnering with Heineken, the opportunity it gives the brewery and some of the criticism brewers can face when partnering with “big beer”.

GUEST

Logan Plant, Beavertown

The first is to be born with a silver spoon, have deep-pocketed investors who see your potential, or have fantastic money-raising skills. Any or all of these means you can start with decent new equipment, can afford to pay for a small staff, and even go on a holiday once a year.

But, then there is how the
majority of us start; with one other partner, a wallet full of maxed-out credit
cards, friends or spouses who schlep for free, a willingness to say goodbye to
weekends and quality of life; a couple of good core beers, and a wing and a prayer.

And, when you look over at your
partner, you think: ‘Thank god one of us is knows how to plumb.”

We’re borrowing an episode this week from Reby Media’s The Food
Business, in which host Rhian Owen talks to Dan Snow, co-founder of Bristol’s
Cocksure Brewery.

Dan takes us on a tour of his brewery and offers helpful tips
on where they’ve saved money, where they’ve splurged it, and discusses the
pitfall of any new business.

You’ll also hear why Rhian calls the Cocksure lads the ‘scrap
metalers’ of the brewers’ world.

Enjoy

In the second of our Brewers Journal
podcasts, we’re going to give you advice and help in answering this crucial
decision. There are some tough questions you will need to be asking yourself,
but the number one question has to be: what are YOU looking for in growing your
business.

Besides bringing in some industry experts,
we’ll also be looking at some similar industries whose owners go through the
exact same dilemma.

“Growth is the
outcome of business done well; it should not be the goal.”

Velo Mitrovich of Reby Media and MC of the recent Brewers Congress, will explain all in this entertaining and informative podcast.

GUESTS

Stuart Howe, Harbour Brewing

Jenn Merrick, Earth Station

In this first episode of the Brewers Journal
Podcast, we’ll be talking to Magic Rock, Cloudwater and Beavertown about their
own beer branding and marketing. By telling a compelling story through branding
and positioning – which all three have done – you’re going to connect with a
certain kind of person.

If you do this right – through great beer,
branding, marketing, and service – they’ll become your biggest fans and
evangelists. And in fact, if you do this really right, you’re going to turn
some people off – but that’s okay. To find out why, just listen to the podcast.

Velo Mitrovich of Reby Media and MC of the recent Brewers Congress, will explain all in this entertaining and informative podcast.

GUESTS

Nick Dwyer, Beavertown

Richard Burhouse and Rich Norgate, Magic Rock

Vicky Carr and Chris Shearston, Textbook Design Studios