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Bölümler
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On the podcast this week, Nick is joined by Tim Bloomer, co-founder and Sustainability Director for Fell Brewery. Based in Cumbria, one of the UK's most scenic areas, having a brewery that is friendly to the environment is a top priority for this growing brewery. So much so, in 2024, Fell performed a full, all scope carbon footprint analysis of our beer with their friends at Small World Consulting.
Now that the brewery really knows where our emissions really come from, they have been able to make a plan to start meaningfully reducing them.
By 2028, the brewery aspires to have some of the lowest carbon beer available in the world. Make sure you check out their first annual report on progress along with the original footprint analysis performed by Small World.
Nick is also joined by Maltings Manager for Crisp Malt, Dan Clarke, at SIBA Beer X where they discuss why brewers should care about the malting process other than merely tipping the bags into the grist-loader.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
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I've stayed in craft beer for over a decade not just for the love of the liquid, but for the friendships. The relationships I've built are what keep me here, the camaraderie amongst brewers and beer professionals. You don’t stick with a job that leaves you soaked in yeast and wrestling with broken equipment unless you’re surrounded by others who have been in the trenches with you. There's nothing quite like trading stories and the mini-dramas over a good, solid pint with your newfound friends at a beer festival or down the local. And when you both wax lyrical about the beer you're sharing, it's pure magic.
Sometimes, on the Hop Forward Podcast, the focus and emphasis is on a particular subject. Over the seven years of airing this show, we've covered a vast array of topics - sustainability, financing, business development, wild yeasts, blending to name a few - and yet some of my favourite episodes are the ones that simply just happened. Discussions that ran away with themselves; recordings that sound like you're eavesdropping on a fascinating conversation in the pub.
Mostly, the focus of the show is on a particular topic—sustainability, finance, wild yeasts, business strategy, blending, and so on. But honestly, some of my favourite episodes are the ones that just happen. Conversations that meander like a pub chat, full of insight and warmth, where you're almost eavesdropping on two people geeking out over beer, life and their mutual appreciation of Tommy Barnes' A Beer in the Loire.This week’s episode is one of those.
I’m joined by the brilliant Kate Hyde, Head Brewer and Product Director at Hand Brew Co., a 25HL brewery based in Worthing. After working in publishing and fashion, Kate moved to France, discovered brewing, and eventually brought her skills back to the UK, joining Hand Brew Co.
We cover everything from her role at the brewery and its original tower system, to cask beer, the beautiful artwork and artists that Hand Brew Co showcases, and the everyday joys and challenges of brewing professionally.
I hope you enjoy listening as much as I enjoyed recording it.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
Eksik bölüm mü var?
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This week on the Hop Forward Podcast, we're joined by journalist and Beer Writer of the Year 2023, David Jesudason. We discuss diversity, equity and inclusion (DEI) within hospitality and the brewing sector, exploring themes of code-switching, how we should strive to make meaningful changes to our businesses rather than just raise awareness about DEI, and talk about David's journalism and writing, including topic that he's reported on extensively: BrewDog.
And, of course, we chat about our mutual love of The Simpsons.
Nick is also joined by Alix Blease, Technical Sales Representative for Lallemand, where we explore their latest innovation, ISY Enhance™ - a 'magic brown power' and great addition to a brewery's ingredients and processing aids to create better beers with a fuller mouthfeel.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Lallemand Brewing (https://www.lallemandbrewing.com/en/united-kingdom)
AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer. The resulting product is smooth and clean with enhanced flavor perception. Applications include, but are not limited to reducing harsh hop flavours and balancing flavours in hoppy styles, increasing body and complexity in low alcohol, non-alcoholic beer styles, and other light beer styles and increasing mouthfeel and drinkability in any beer style
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
Hopefully, by the end of this episode, we'll have answered the question why Dave Hayward, co-founder of A Hoppy Place and Indie Rabble Brewing Co, is selling a shit load of hazies... but even if we don't, we're sure you'll be thoroughly entertained by our musings on the way!
Recorded on location at Sheffield's Indie Beer Feast, Nick is joined by Dave Hayward from Windsor's Indie Rabble to discuss all things setting-up a 20HL brewhouse in a railway arch, business rates, energy costs, the economy, tariffs, beer subscription boxes, New England IPAs and more...!
Nick also took his mic around various brewers at the festival for a lowdown on where they're at, what challenges they're facing and what opportunities they're seeing in the market. But don't be too disappointed by the results...!
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
I'm sure you'll forgive the clickbaity title but it's a question I've been asking for the last 10 years. Most brewery businesses start by obtaining a premises, purchasing equipment, commissioning a brewhouse and getting to work making beer. However, what happens to those of us out there who don't have access to the kinds of capital required to open their own brewhouse and taproom but still have the passion and zeal, business and brewing skills required to make a go of it...?
In this episode, Nick chats to Colin Stronge - a well-known and highly respected figure in modern British beer about he and his wife, marketing executive Vik Stronge, moved out of employed work to start Lost Cause Brewing Co. without owning a brewhouse of their own. Nick shares his own journey and how, by asking whether contract brewing is a long-term viable option, whether - ultimately - a owning your own plant and equipment is the only real way forward.
We dig into details surrounding industry and customer perceptions about contract brewing, what to look for in a brewery partner, and how to navigate the many unknowns of building a brewery brand without a brewery of your own.
Since recording this episode in January, Lost Cause Brewing Co. announced a Crowdfunder project to raise £60,000 in order to build their own brewhouse in Castleford, near Leeds, where their taproom and storehouse is currently located.
Please take a moment to help Colin and Vik by pledging some money towards their project, if you are able:
Crowdfunder: https://www.crowdfunder.co.uk/p/support-the-cause
Website: Lost Cause Brewing Co.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
This week on the Hop Forward Podcast, we're diving into one of the most fascinating corners of brewing: blending and wild beers with Dan Wye who oversees Origins, the wild and spontaneous fermentation arm of Fyne Ales.
From wild yeast and spontaneous fermentation to barrels, foraging, and time-honoured techniques, this episode is all about the magic that happens when nature takes the lead in beer making.
While Fyne Ales is widely known for its flagship pale ale, Jarl, the brewery has been pushing boundaries since launching its wild beer programme in 2017, drawing inspiration from the rugged Scottish Highlands that surround their farm brewery.From tart, funky, and fruity flavours to complex, farmyard-esque depth, Origins beers are a true reflection of place, season, and time. In this episode, we discuss:
🍻 The brewing and fermenting process behind wild ales
🛢️ Selecting and preparing barrels for aging
🌿 Foraging for unique local ingredients
📦 Packaging and conditioning wild beers
🔥 And so much more!Plus, I was lucky enough to receive a hand-delivered case of Origins beers ahead of this episode – so, naturally, I cracked one open for a little review.
🚀 Grab some of the Origins beers for yourself at fyneales.com
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
Nick Smith from Steam Machine Brewing Company joins us on the Hop Forward Podcast this week to discuss their unique subscription service, The Fellowship of the Beer. The Fellowship of Beer is an extension of Steam Machine Brewing Company’s mission to showcase just how vastly different every pint of beer can be.
Founded in 2015 by husband and wife Nick & Gulen Smith, this North East brewery has always been focused on direct relationships with consumers rather than following race-to-the-bottom mass supply and supermarket deals. Their idea of craft concentrates on the ultra-artisan side of the market, with draught-led quaffing pints fresh from tanks, and distinctive strong beers, often featuring foraged ingredients, lovingly aged away in extra special barrels for months and years, each one a limited edition release. Involving their already adoring fans – and the local response has made up 50% of the original subscribers – as well as opening up to a national audience has been a natural evolution of their consumer-led style.
Join us as we discuss everything from barrel-aging and packaging, market competitions analysis and big beer, through to the over-saturation of NEIPAs in the market place as well as working with the fellowship to determine what to brew as part of The Fellowship of the Beer.
If you're interested in joining the Fellowship, visit www.fellowshipofbeer.org
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
When Buxton Brewery announced it had gone into administration, shockwaves could be felt across the craft beer community. As a pillar of the UK craft beer scene since 2009, setting benchmarks for quality and innovation with beers like Axe Edge, it was unthinkable that a brewery with such a solid reputation could be amongst the casualties of the current economic climate. However, no business is immune, and Buxton Brewery, it appeared, was no exception.
After facing the challenges of the pandemic and navigating a pre-pack administration in 2023, the brewery is now under new ownership and back on stable ground.
In this episode, Nick travels to the heart of the Derbyshire Peak District to chat with Dominic Metcalfe, Managing Director of Buxton Brewery, in their stunning taproom opposite the brewhouse. Together, they explore the tough realities of running a brewery in today’s climate, the impact of supermarket sales on craft beer, and how Buxton Brewery is forging a path forward in an ever-changing market.
Recorded in September 2024, this candid conversation reveals the complexities of pre-pack administrations, the pressures of the brewing industry, and the enduring passion for quality beer that defines Buxton Brewery.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
Is regenerative Barley really the future of sustainable malt, or has its benefit been over-hyped? In this week's episode, Nick hosts a panel debate to hash it out with experts in the field whether this and other low-impact ingredients are the future of sustainable brewing.
Recorded at SIBA Beer X in March 2024, Nick is joined by Greg Piley from Stroud Brewery and Ben Richardson, CEO and co-founder of Zevero, a carbon accounting and decarbonisation platform working with more than 15 breweries across the UK to help them measure and reduce their emissions. Mark Machin from the Soil Association and Gipsy Hill Brewing Company's co-founder, Sam McMeekin, also add their experience and expertise to the discussion.
We'd like to offer a big thanks to Neil Walker, Head of Comms and Marketing at SIBA, for granting us exclusive access to this recording.
Very much in keeping with the theme this week, Nick is also joined by Charles Faram & Co group technical director Will Rogers to look at regenerative hop farming and research.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
Liverpool has long been a musical powerhouse. From Echo and the Bunnymen and Frankie Goes to Hollywood to its most famous sons, The Beatles, the City of Pop has shaped global culture. But Liverpool is far more than music and mop-tops.
Home to two iconic football teams, Liverpool F.C. and Everton F.C., the city is also a gem for beer and food tourism. The Grapes pub offers cosy vibes and well-kept cask ales. Dead Crafty on Dale Street showcases rare international beers, while Azvex Brewery & Taproom is a must-visit. For amazing vegetarian Indian street food, Bundobust is unbeatable—don’t miss the Paneer Tikka skewers!
One of my all-time favourite breweries, now sadly closed, was Liverpool’s Mad Hatter Brewery. Known for unique beers like Tzatziki Sour and the outrageous Smokey Bacon and Banana Rauchbier, they embodied creativity in brewing. Though gone, Mad Hatter remains a legend in the modern beer scene.
Today, a lesser-known brewery, Colbier Brew Co, is carrying the torch. Founded in 2024 on a Bootle industrial estate, Colbier is making waves with Proper Sound Beers inspired by music. Founders Mike Corbett, Vik, and Stu have already showcased their brews at top venues like Manchester’s Port Street Beer House and Sheffield’s The Old Shoe.
In this episode, I chat with Mike and Stu about launching a brewery with tight budgets, digging drainage channels with jackhammers, and crafting great beers on a DIY setup. I also speak with Sarah Marshall from Crisp Malting Group about the 2024 British malt harvest and what brewers can expect.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram -
Stay tuned for new episodes of the Hop Forward Podcast coming this December! In the meantime, Nick gives us the lowdown on what's been happening over the past year since the podcast has been in the fridge/on chill/conditioning/lagering {insert your beer metaphor here}.
Follow Hop Forward:
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This episode marks a turning point for the Hop Forward Podcast as it will be the last episode of the show before we go on hiatus (or a 'hop rest' as we prefer to call it) for a while. In this episode, Nick shares his reasons why he's taking some time away from the show.
Following this introspection, he dives into a compelling beer conversation with Cameron Brown, the co-founder of Turning Point Brew Co. Together, they explore the brewery's growth journey, navigating the challenges of the pandemic, and the exciting transition into Rooster's former brewery.
THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.
Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
Follow Hop Forward:
hopforward.beer | LinkedIn | Twitter | Instagram -
On the podcast this week, Nick is joined by Chris Terry from 86 Carbon to talk about the impacts of climate change on the brewing and hospitality industry and explore ways to make your business more sustainable and eco-friendly.
86 Carbon specialise in Accredited Carbon Literacy training, which leads to an understanding of how climate change will affect individuals and the industry around them. They help those in the brewing sector acquire the skills and knowledge to lower their carbon footprint by as much as 15%, and certification from the Carbon Literacy Project is recognised internationally.
Chris and the company support businesses in the brewing and hospitality sector find a pathway to net zero so they can save money, gain customers and protect the planet.
In addition, we're joined by Will and Peter from Charles Faram to discuss sustainability on the hop farm and how climate change is and could potentially impact the industry as a whole, including asking the question, 'Will climate change be the end of Citra hops...?!'.
THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.
Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
Follow Hop Forward:
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Without marketing you may have a flagship beer that no one will ever taste. Marketing is one the most important aspects of your business that often gets overlooked or is grossly misunderstood as merely posting a few images to social media and watching the sales come flooding in.
But in a crowded beer market, how should we be marketing our breweries, bars, bottle shops and brands? What can we do to stand out on the bar, pop-out of the fridges and get repeated sales?
In this week's episode, we return to Moonwake Beer Co (see episode 108) and catch up with Marketing and Events Manager, Sarah Sinclair. Drawing from a wealth of experience working in beer and hospitality, Sarah took up the position with Moonwake in January 2021, helping the brewery to establish the brand nationally.
THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.
Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
Follow Hop Forward:
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On this episode of the Hop Forward Podcast, we delve into the often-overlooked art of selling craft beer. While we've covered a wide range of brewing topics in the past, it's time to explore the other crucial half of the beer industry: sales.
We examine the challenges of selling beer and the importance of building trust and relationships with customers. Featuring the insights of Darren Filsell and Ben Stephenson, seasoned bar owners who are about to launch a Belgian Beer Cafe, Devil’s Depot, in Chesterfield, this episode provides valuable perspectives on what bar owners look for when purchasing beer from breweries.
Tune in for an insightful discussion that sheds light on the craft beer sales landscape and offers tips for success in a saturated market with wavering consumer confidence.
Nick is also joined by Will and Ben from Charles Faram to discuss dry hopping techniques and how everybody's brewhouse is unique when it comes to adding hops on the cold side.
THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.
Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
Follow Hop Forward:
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On the Hop Forward Podcast this week, we take a trip to Gritchie Brewing Company: a 'beer farm' located on the Ashcombe Estate near Shaftesbury, owned by acclaimed screenwriter, producer and director Guy Ritchie.
Drawing from the land that surrounds the farm, their 20BBL brewhouse sits within rustic stone-built barns, overlooking expansive fields where their own Maris Otter barley is grown for malting and beer production.
From the intimate setting of the Brewery Lodge, a secluded private tasting space reserved exclusively for invited guests, we sit down with members from the brewery, the vibrant Compton Abbas Airfield taproom and eatery, and Ritchie's London pub, Lore of the Land, before being joined by Guy Ritchie.Our discussion covers everything from the brewery's beers and the cultivation of Maris Otter barley grown on the estate, to the complexities and challenges inherent in running a brewery set in such a rural area surrounded by country pubs. We also explore the unique dynamic of having a high-profile figure at the helm and how it influences the brewery's identity and operations.
Guy Ritchie himself explains how growing up in pubs fostered his interest in storytelling and explains why believes that there's no such thing as a bad pub, only different ones, and cherishes the unique character of each one.
Find out more about the brewery by visiting gritchiebrew.com
THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.
Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
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On the podcast this week, we're joined by Andy from Ampersand Brew Co, based in Diss, Norfolk (UK).
Started by a family team of Amy, Andy & Adrian Hipwell in a converted barn on the family farm, the team have now expanded and moved to our current site in Diss. Their bespoke brewhouse, designed and fabricated to their own unique set up and specification was specifically designed to optimise what they like to brew and to put people at the heart of the brewhouse, to ensure people get home on time.The brewery was set up to produce high-quality small-batch beer, following their simple philosophy of producing the beer we want to drink to the best standard possible. On their website, Ampersand states, ‘By doing this we hope the beer speaks for itself and that you will enjoy it as much as we do.’
Having been kind enough by Andy to send me some of their beers, I can personally attest to the quality of their beers. Everything from the most straightforward Golden Promise Bitter through to their complex Mixed Ferm Amber Larger truly hit the spot, with no flavour, aroma or mouthfeel out of place.
In addition to brewing a variety of clean beer styles, Ampersand has its own barrel farm, purely dedicated to mixed fermentation and wood-aged beers.
In this episode, we share a few beers and discuss everything from cask ale, commissioning a new brewhouse and barrel-aged beers, through to how Covid was the catalyst for committing their beers into cans more frequently, which - in turn - allowed the brewery to reach a national audience.
THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM
Charles Faram have been sellers of hops since 1865 and hop growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varities from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, application and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
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On the Hop Forward Podcast this week, Nick & Sean share their Fermenting Thoughts on all things packaging and sustainability. We discuss everything from the logistics of kegs, supporting venues, the value of cask beer and how simple design elements, such as texture on a label or point-of-sale material - when done properly - can make the difference.
THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM
Charles Faram have been sellers of hops since 1865 and hop growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varities from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, application and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
Follow Nick:
hopforward.beer | LinkedIn | Twitter | Instagram
Follow Sean:
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In this episode of the Hop Forward Podcast, Nick chats with Topher Boehm, co-founder of Australia's Wildflower Brewing & Blending. We discuss everything from how climate change is impacting beer production and Topher's views on terroir and terminology in beer, after reading an article published by Pelicile Magazine recently titled There is No Such Thing as Terroir in Beer.
We also chat at length about how the brewery, which focuses on making beer with wild yeasts and bacteria, battled and overcame an infection, which crippled production and beer releases. We explore how they isolated the source of the infection and the steps they took to identify what it was.
THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM
Charles Faram have been sellers of hops since 1865 and hop growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.
At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varities from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.
If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, application and recipes. They’re always really happy to help.
Visit www.charlesfarm.co.uk to find out more.
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Nick and Sean's Fermenting Thoughts this week look at the current state of the brewing and hospitality industry across the UK and how some businesses are struggling to survive, while others have come out of the pandemic and are thriving. We explore some of the reasons why this is the case and take a look at some of the things that all businesses can do to ensure they stay lean and invest in the right areas of their businesses.
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