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Hop Forward: Getting You Ahead in the Brewing and Beer Business
Getting You Ahead in the Brewing and Beer Business
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by Nick Law
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September 27, 2020 02:57 PM PDT

On the Hop Forward Podcast this week, we catch up with Jason Bayliffe: founder of Wiltshire's Broadtown Brewery.

A railway engineer by trade, Jason took his passion for home brewing to the next level by converting an old, derelict coach house from the 1830’s, which once held the dray horses of the old Hart ‘Brewing Family’ of Broad Town and Royal Wootton Bassett, bought not one, but two 500L German engineered Braumiesters - the only two in the UK, might I add, and started Broadtown Brewery.

Jason now employs a small team of people to help run the brewery, including a full time brewer Nathan Beet, formerly senior brewer at Cotswold Brewery and Head Brewer at the White Horse Brewery in Oxford, to help produce and develop the core range and speciality beers.

Recently, Jason hosted a socially distanced beer festival called Alpaca Fields, which drew a significant following of locals into the family grounds for beers, bands and artisan food.

It’s easy to think beer is all about the latest hipster brewery in some urban area smashing out hazy IPAs, when - in fact - Broadtown Brewery have huge appeal from locals in an area just outside of Swindon that you wouldn’t really associate with beer at all.

So much so, that Jason and the team are working on The Hop Chapel; the Broadtown Brewery tap room with reclaimed stained glass windows, pipe organ and wooden chapel doors.

In this conversation, we talk about what it’s like coming into the brewing scene relatively late the party and just before coronavirus; how having a different background in a different industry has shaped the brewery, and how the growth of the brewery has largely been fuelled by local people wanting local beer.

Find out more from Hop Forward and our partners…

  • Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn
  • Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead.
  • Join our Facebook Community to connect with other industry professionals from across the globe
  • Check out brewing-jobs.com for all the latest jobs and careers across the brewing and beverage industry
September 21, 2020 12:56 AM PDT

On this week’s almighty yeast of a show we are talking all things fermentation and dried yeast with Lallemand Brewing’s Technical Sales Manager for the UK and Scandinavia, Andrew Paterson.

I doubt there is a topic that genuinely gets brewers out of bed more than yeast.

Just ask them a question like, ‘How does chronically depleted oxygen resources affect fermentation across yeast generations?’, or better still, get them to recall anecdotally a particular problem they had with their yeast that they finally resolved after sleepless nights churning it over in their mind or pouring through text books troubleshooting... and watch their eyes light up in wild excitement.

Many brewers, even some large ones, rely on the variety of dried yeast available for both consistency and to add to their palet and repertoire.

And what a day and age to live in as a brewer where we have access to dried yeast varieties that are able to produce moderate amounts of lactic acid in addition to ethanol in one simple fermentation step, or provide prominent notes of apricot and undertones of tropical fruit and citrus that merge seamlessly with hop aromas perfect for big, juicy IPAs.

Brewing better beer ultimately comes down to how well you’re able to control your fermentation profile.

A beer may have IBUs might be in endless harmony with a perfectly malty backbone like a classic Beach Boys, but underpitch, overpitch, don’t oxygenate enough at the start, introduce oxygenate later on, crash too early, raise the temperature too late; cap the beer with CO2 too early towards the end of fermentation, and just about anything else yeast cells don’t like and a whole myriad of problems is enough to keep any brewer awake at night.

We hope you get a lot out of this week’s episode with Andrew; we certainly did... and with good reason. Having cut his teeth at BrewDog he went on to become the Head Brewer for West Sussex’s Dark Star for 6 years before moving into technical sales with Lallemand.

THIS WEEK'S EPISODE IS SPONSORED BY...

Lallemand Brewing’s presence in the brewing industry dates from the early 1970s when the company started producing dried pure culture brewing yeasts for beer kit manufacturers in Canada. In subsequent years, this activity was expanded to the production of other specific ale and lager beer yeast strains for different clients in the United States, Europe and Australia and Asia. Supported by decades of long-standing industry experience, an extensive support network and strong technical expertise, Lallemand Brewing is positioned to help your brewery achieve its growth and quality goals. Beyond an unparalleled global technical support and expertise, we offer an extensive range of products, services and education. Whether you are a startup, a global leader in beer production or anywhere in between, we have something for you. At Lallemand Brewing… WE Brew with you! Visit www.lallemandbrewing.com for more info.

BREWERY SHOUTOUTS

Truth Hurts Brew Co are a great little brewery based in South Leeds with a cool little independent bottle shop and tap room called Beer Thirty. I’ve had the privilege of designing their recent cans and clips and wanted to introduce to you a collaboration of intergalactic proportions with C84 Brew Co.

Head over to beer30.selz.com and pick up some straight-talking beer from the North along with a whole host of other great craft breweries from the region and across the country.

Find out more from Hop Forward and our partners…

  • Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn
  • Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead.
  • Join our Facebook Community to connect with other industry professionals from across the globe
  • Check out brewing-jobs.com for all the latest jobs and careers across the brewing and beverage industry
September 10, 2020 12:28 AM PDT

In this week’s episode, we’re talking all about brewing IPAs with Pipeline Brewing Co’s Jonny Cooper.

There’s not a shadow of a doubt that the craft beer revolution owes much of its success and prominence due to the humble India Pale Ale.

As we all know through historians and beer writers, the passage to India back in the 18th century was a lengthy excursion, giving the beer ample opportunity to change in its qualities while stored in wood for prolonged periods.

But there’s no denying that the humble IPA has long since been on an equally unparalleled voyage ever since.

Rescued from closure in the 1960’s, Anchor Brewery - arguably one of American’s first craft breweries of the modern era - released Liberty Ale in 1975 and was the archetype for the modern day IPA.

America’s love of extravagant flavours and hop-bills of biblical proportions counteracted the myriad of bland lagers offered from the same handful of multinational drinks corporations.

Taking inspiration from English brewers such as Fullers, Smith & Turner breweries such as Sierra Nevada, Goose Island and Stone drove the IPA craze to dizzy new heights, showing us Brits what brewers could really do when unleashed with hops flowers and pellets.

Whereas we gave the USA the template for the IPA, our Stateside cousins gave us Cascade, Chinook and the revered Citra.

In an Atlantic rivalry that can only be matched by The Beatles and The Beach Boys, it wasn’t long before British brewers were taking American hops and smashing out punchy IPAs such as Jaipur, Gamma Ray, Cannonball and Punk IPA.

And thus the cycle continues.

When juicy, hazy IPAs came onto the scene several years back, Manchester’s Cloudwater Brew Co rode the crest of the wave producing bigger, bolder, fruiter IPAs - setting a new precedent for the capabilities of hop infused beers in this country.

Most contemporary breweries of notoriety have largely gained their success off the back of a flagship IPA. (I’ve yet to meet a brewer who does not have several variations in their core range and plenty more in their back catalogue).

The types of IPA are endless… check out this article by Matthew Curtis written for Mash Marketing about IPA styles and how a Session IPA is an oxymoron:

https://www.mash.marketing/ipa

IPAs sound easier to brew than they actually are… the good ones at least!

One brewer who is making waves in the world of IPAs right now is Cornwall based brewery, Pipeline Brewing Co. Should their beers be placed in a blind tasting lineup with the usual suspects, it would be hard to tell the real Keyser Soze apart: they’re that good.

There’s lots to be learned from Jonny - a passionate brewer with an insatiable thirst for juicy IPAs. I would highly recommend getting hold of his beers to taste and see for yourself that he certainly knows his stuff when it comes to brewing.

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BREWERY SHOUTOUTS
Fierce & Noble are based a Bristol based brewery defined by independence, committed to brewing modern, seasonal beer, with a fierce intuition that makes them unemployable anywhere else.

Though they never sought to be traditional, they still respect the nobility of craft. In fact, tradition is part of the adventure, helping them explore what great brewing means today.

Fierce & Nobel look to discover the extraordinary, to make beer that stimulates creativity and makes us all smile. Their path is their own, but you are welcome to join them on their journey and pick up from beer from fierceandnoble.com

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FOLLOW US ON SOCIAL MEDIA @hopforwardbeers
FIND OUT AND HEAR MORE AT hopforward.beer about how you can get ahead in the brewing and beer business
CHECK OUT brewing-jobs.com FOR ALL THE LATEST JOBS ACROSS THE UK BEER INDUSTRY.

September 02, 2020 10:25 AM PDT

Barrel ageing and mixed fermentation. Are there any two phrases that evoke curiosity and create excitement for brewers and beer lovers more than these? You’d be hard pressed to find a brewer who is not fascinated with the art of blending beers stored in wood or the mixed cultures of Brettanomyces and lactic acid, which spawn bacterias such as lactobacillus and pediococcus.

Sour, mixed fermentation and barrel aged beers do hold a certain level of reverence amongst beer fans on parr with even the finest vintage wines and fine ciders, retailing with higher prices, presented in slender elegant glass bottles, and evoke feelings of opulence.

By virtue of these beers spending prolonged periods stored in wood, you just instinctively know that these have been crafted with care by people who are passionate about making them, not to turn huge profits, but as a labour of brewery love.

One such brewery, known for their excellent barrel project, is London Beer Factory.

Established in 2013 by brothers Ed and Simm Cotton, London Beer Factory found success as part of the South East London beer scene.

Since then, they’ve grown to an output of 50HL per day from their 25HL brewhouse, with a team of 6 brewers producing 500,000 litre of beer per annum across a wide range of styles, including hazy IPAs, imperial stouts, lagers and more.

Their Bermondsey based Barrel Project serves house barrel aged & craft beers across 24 taps and contains 200 oak barrels, all nestled under a Victorian rail arch, blending the traditional & modern. Each release is a unique expression of time, place, provenance, and attention.

As you’ll hear in our discussion on all things barrel aging and mixed-ferm with brewers Brayden and Brett, they even have a mobile coolship - the UK’s first purpose built vehicular coolship - that travels the UK capturing wild yeast and bacteria that naturally occur all around us.

Every beer they make is a living record of the areas they visit and captures some of the essence of the friendships made along the way.

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THIS WEEK'S EPISODE IS SPONSORED BY...

Brupaks have been providing microbrewery supplies in small and manageable sizes for over 25 years, acting as agents and resellers for some of the world’s best producers of ingredients, sundries and equipment.

With some of the industries lowest minimums and lead times, we aim to make all of our products as accessible to all.

We’ve recently also ventured into canning, with our partners Oasthouse Engineering, releasing our smallest can seamer at a cost effective price, while providing cans in the smallest minimums as possible, seeking to make the introduction to canning as easy.

For more details call (01709) 780 888 or visit our website brupaks.co.uk

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BREWERY SHOUTOUTS
Iron Pier Brewery & Taproom are based in Gravesend, Kent.

They are locally focussed, providing refrigerated deliveries of our cask & keg beers throughout Kent and South London.

This year they are just starting to see the fruits of our barrel aged programme, and have a range of bottle releases coming up, including plenty of imperial stouts and their first mixed fermentation beers. They also can some of our regular keg range, all of which are available on their webshop.

Hop Forward listeners can enjoy a 10% DISCOUNT by using the discount HOPFORWARD at the checkout.

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FOLLOW US ON SOCIAL MEDIA @hopforwardbeers
FIND OUT AND HEAR MORE AT hopforward.beer about how you can get ahead in the brewing and beer business
CHECK OUT brewing-jobs.com FOR ALL THE LATEST JOBS ACROSS THE UK BEER INDUSTRY.

August 21, 2020 11:47 AM PDT

On this week's episode we're joined by David McGowen from Broughton Ales talking all about their campaign to save the brewery.

There’s not a brewery or business out there that hasn’t been hit hard by the global pandemic. No one could imagine an entire industry being put on pause for weeks, months even, on end.

But now that pubs and bars have started to reopen around the world, furloughing schemes reach their natural conclusions and businesses restart on a rather unsteady footing as everyone tries to find ‘the new normal’, the pending months ahead offer uncertainties that equally need figuring out as we head into a looming recession.

What kind of state will the industry be in when the banks start reclaiming those bounce back loans? What will the Small Breweries Relief reform tapering actually look like, and how will it affect monthly cash flow?

And, as we head into autumn with schools reopening and the darker, colder winter months - still, at this point, without a proven vaccine - will we be plunged into further lockdowns throughout the UK, Europe and the rest of the world?

I don’t envy anyone running a brewery at the moment.

Cash margins are fairly tight at the best of times and those relying mostly on the hospitality trade to sell their produce may be in for further turbulence yet.

I often find myself wondering what it would have been like had I taken out the lease on a railway arch I was looking at in Sheffield back at the start of 2018 to kickstart Emmanuales as a fully independent brewery and autonomous business.

Where would I be now? What would that mean for my family and our livelihood.

If a business goes under because of bad management, poor products and procedures, and just a general lack of care, then that’s sad on one level, but at least there’s an opening at the bar for someone else.

But whenever I see an independent business in trouble for reasons through no fault of their own, with good people at the helm, fighting to stay afloat like a trawler on stormy seas, my heart genuinely goes out to them.

This is what happened when I came across a video from a Scottish brewery I’d never heard of before.

Broughton Ales, based in Scotland south of both Glasgow and Edinburgh, are on a mission to save their 40 year old brewery.

Established in 1979, the brewery has weathered many storms in that season, but none as detrimental to the business as the impacts of COVID-19.

But, as we’ll hear from David McGowen, the owner since 2015, they’re reaching out to fans - old and new - to raise funds through crowdfunding to save the brewery and release innovative new products to market, and - ultimately - making sure they reach the end of this pandemic with as many employees in the ship as they set off with.

You can play your part in helping to save the brewery by visiting broughtonales.co.uk and pledging an amount to their crowdfunding campaign.

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THIS WEEK'S EPISODE IS SPONSORED BY...
Brupaks have been providing microbrewery supplies in small and manageable sizes for over 25 years, acting as agents and resellers for some of the world’s best producers of ingredients, sundries and equipment.

With some of the industries lowest minimums and lead times, we aim to make all of our products as accessible to all.

We’ve recently also ventured into canning, with our partners Oasthouse Engineering, releasing our smallest can seamer at a cost effective price, while providing cans in the smallest minimums as possible, seeking to make the introduction to canning as easy.

For more details call (01709) 780 888 or visit our website brupaks.co.uk

---

FOLLOW US ON SOCIAL MEDIA @hopforwardbeers
FIND OUT AND HEAR MORE AT hopforward.beer about how you can get ahead in the brewing and beer business
CHECK OUT brewing-jobs.com FOR ALL THE LATEST JOBS ACROSS THE UK BEER INDUSTRY.

August 13, 2020 03:21 PM PDT

The apprentice: what comes two mind when you hear these words?

Perhaps the first image you conjure up is of some wide-buoi in a suit who isn’t just a one trick pony, but is a whole field of ponies and would crawl over his dead grandma for Lord Sugar’s lucrative investment and business insights.

Or perhaps, on the hand, it’s the young whipper-snapper that’s super keen to learn their craft on the job and expected to be doing yeast cell-counts or putting together their own HACCP but instead finds themselves making tea and playing solitaire on the office computer all day, while overlooked by those who are busy doing the real work.

We all have our preconceptions about what an apprentice actually does. And, in a day and age that values knowledge work over physical labour, those preconceptions about apprenticeships have driven hoards of young adults (in particular) to enroll in university degree courses. Not that there’s anything wrong with all that, but - as me and my wife often say - you don’t call a biochemist when your boiler dies… you call a plumber.

But if you visit the National Apprenticeship website, you’ll be quickly met with an extensive list of schemes ready to train people in some a vast array of jobs.

Apprenticeships often get a bad-wrap, particularly when it comes to wages, the quality of the apprenticeship schemes offered, or employers who take on apprentices for the sole benefit of cheap labour and a £1500 payout from the government.

But land yourself a good apprenticeship scheme and you can gain insights and knowledge from some of the top professionals in the industry, who have worked for some of the world’s largest breweries.

And - whatever you think of big beer - their standards and training often far outstrip the independent micro-brewing sector.

These are some of the topics I discuss with brewery consultant Mark Tetlow.

While apprenticeships generally offer good training, certification and the potential to carve out a long lasting career, there’s no getting around the UK governments’ current national minimum wage for an apprentice, which is £4.15 per hour.

And that’s not just for the 16-18 year olds - this applies to anyone 19 and over in their first year of apprenticeship.

While Mark and I don’t discuss any specific events or conversations that have been taking place within the industry, we do talk about some of the underlying issues surrounding pay vs experience, ethical and living wages, and - ultimately - valuing people that often drives these conversations.

And as taboo as it can sometime be to talk about money and earning, it’s a conversation that the brewing and hospitality sector desperately needs to contend with.

But the main bulk of our conversation focuses on the positive aspects of apprenticeships, which Mark is the Brewing Lead at HIT Training, which is working with the University of Nottingham.

Many who know Mark will attest to his care and dedication to the industry, and he has certainly earned his stripes in the world of brewing as you’ll hear from his impressive resume.

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THIS WEEK'S EPISODE IS SPONSORED BY:
Brupaks have been providing microbrewery supplies in small and manageable sizes for over 25 years, acting as agents and resellers for some of the world’s best producers of ingredients, sundries and equipment.

With some of the industries lowest minimums and lead times, Brupaks aim to make their products as accessible to all.

They have recently also ventured into canning, partnering Oasthouse Engineering, by releasing a small can seamer at a cost effective price, while also providing cans in the smallest minimums as possible, making the introduction to canning as easy as possible.

For further info, visit brupaks.com or better call Paul on (01709) 780 888

BREWERY SHOUTOUT
Check out steamtownbrewco.co.uk to try their fantastic range of beers.

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Follow us on social media Subscribe to the podcast and leave us a review
Visit hopforward.beer to find out how we can get you ahead in the brewing and beer business through branding, marketing, and business development.

August 06, 2020 01:47 PM PDT

Amy Brookes is the co-founder of Content on Draft, a company that works with brewers and drinks manufactures on creating content marketing with a view to growing their businesses.

In this episode, we discuss some of the mistakes breweries, bars and bottle shops make when it comes to social media and provide a wide range of insights, tips and guidance for any business looking to improve their online marketing for very little expense.

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THIS WEEK'S BREWERY SHOUTOUT...
Pipeline Brewing Co crafts small batches of vibrant, hoppy, juicy beers on the North Cornwall coast. Using fresh ingredients and Cornish water, they create craft beers that showcase the best of New World hops.

Brewing in small batches frees them to experiment with blending the four ingredients, carefully selecting from the range of fresh hops, yeasts and malts they add to soft Cornish water to create exciting beers. Look out for their constantly changing line up of interesting, batch crafted beers.

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Check out our friends over at www.brewing-jobs.com to find out how you can apply for this week's spotlighted brewing job.

July 29, 2020 10:00 PM PDT

Earlier this year, I was fortunate enough to attend the Thursday trade session of BrewLDN - a festival and trade show in The Old Truman Brewery; a welcoming emporium of game changing beers, high quality street food, good-time DJs and general festivities.

Although COVID-19 was making headline news here in the UK, edging its way ever closer from far distant lands such as China and the-not-so-far-flung-Italy, talks of the novel virus in conversations were fleeting at best, usually sandwiched in-between casual chit-chat about the beers and atmosphere.

I’d attended the festival with several hats on - my networking hat, to hook up with business owners I’d arranged to meet; my podcasters hat - to record episodes I’d previously lined up (you can go back and listen to those if you wish); and my party hat on - to sample some of the finest beers London had to offer.

Having a young family means I don’t always get out to the latest beer festivals, trade shows, or even down the pub on a regular basis. So whenever I do get the opportunity, I saviour the experience even more so than I do the drinks.

On this particular occasion, I went with my good friend Darren from the Industry Tap in Sheffield. Darren’s a quality bloke and can definitely give me a run for my money as far as beer consumption is concerned.

(I have to confess, it was quite funny… having spent a couple of hours podcasting I’d probably had around a pint in total. But by the time I bumped into Darren around 3pm - baring in mind doors only opened at 1 - he was already slurring his speech and reminding me (yet again) to go and visit Round Corner Brewing’s stand. This was to become a common theme of the day, as we’ll soon see).

I ran into lots friendly faces from the industry, many of whom I’ve had the good pleasure to podcast with. And yet, it seemed, that in between every social interaction, Darren popped up asking the same question: ‘Has tha’ been to Round Corner Brewing yet?’.

After a while, it was difficult to elude the question. And, with my defences being down on account of a beautifully smooth yet 14.4% whisky barrel aged scotch ale (courtesy of Glen Affric), I finally succumbed and followed Darren into the throng of bodies all packed like sardines in a can… not a sentence I’ll be using to describe a bar or any other social event this side of COVID any time soon!

Darren introduced me to Combie Cryan, a larger than life Northern Irelander who - as his first gesture of kindness - offered me a beer and, as his second, a Melton Mowbray Pork Pie.

Not only were the Round Corner team very accommodating, but they were also highly entertaining. I don’t know whether the market town showmanship has rubbed off on them, but it seemed to be attracting a lot of people to their bar.

If their reputation precedes them, then - on account of their beers - I could see why. I was poured a plantation rum oak barrel aged dark lager pretty much instantly upon being introduced to them by Darren.

And I can tell you… the sheer flavour of this thing, I wish I could describe to you - magnificent! Deep, rummy, warming, and yet crisp, smooth and rich.

As we parted ways, Combie invited us to visit the brewery - a trip me and Darren intended to take this Spring until, lo and behold, we spent the warmest month of the year so far firmly not going anywhere.

But I was still keen to get Round Corner on the podcast, albeit virtually. They’d struck a chord with me and I couldn’t quite put my finger on why.

Not until the days that followed the recent death of my father-in-law.

On the evening he died, Combie and I were due to record the following episode you’re about to hear. However, with 25 minutes to spare, I had to postpone the recording last minute until after the funeral.

Within a couple of days, the landlord of my former office called me to say that a package had arrived from Round Corner Brewing… ‘That’s funny’, I thought, ‘I haven’t ordered anything from Round Corner Brewing... and the episode beers Combie had sent ahead of time for us to chat about had long been in my fridge tempting me every time I opened the door!’

After some wrangling with the courier to get the package redirected to my home address, my wife and I opened the box to discover the same plantation rum oak barrel aged dark lager in a 750ml waxed topped bottle, accompanied a note of condolence from the team, suggesting we use the beer to raise a toast to my late father-in-law’s life.

(Needless to say, it is being saved until the family can be safely reunited to crack it open and do so).

We were both extraordinarily touched by this gesture of kindness.

And that’s when it hit me...

Beer really is by-the-by. We drink it today and piss it away tomorrow. Likewise, breweries and brands we adore today for the values they represent... and hate tomorrow when they disown us and sell-up to a global corporation.

Because it’s the people that make up our industry. The people are what makes the beer industry so great to work in.

Yes, there are some dickheads out there… but, for the most part, you don’t come across the same kind of sociable, creative, friendly, open and honest folk that you get beer and hospitality.

In retrospect, I think that’s what made that particular beer festival so special for me: the opportunity to reconnect with old friends, make new ones, and get well acquainted with and introduce our listeners to people as warm-hearted, real and dedicated as the team at Round Corner Brewing.

After a stop off Brick Lane’s Kill The Cat, we floated back to the train station and parted ways… Darren to St Pancras, me to Kings Cross… only… I wasn’t at Kings Cross when I came to board my train. In my pissed up little mind, I was in the right location. Only, the Fat Controller wasn’t convinced when he said, ‘No… this is St Pancras International. You want Kings Cross’.

Needless to say, it was as if the guard at the ticket gate could see the confusion in the eyes of someone who’d had an Old Chimneys imperial stout, a Glen Affric imperial stout and a plantation rum oak barrel aged dark lager from Round Corner Brewing (on top of all the other beers) and simply said nothing and opened the gate.

The whistle sounded and I floated onto the train, picking a random carriage when nature called. Shit… someone’s in the loo and I need it. After what felt like an age to my weak, frustrated bladder, the flush went, the door swung open… and out popped Darren!

Talk about a coincidence.

And what’s more, he’d left his phone in there! (Nob head!)

It was as Nissaki herself was watching over us, guiding us to the seats and table of two very poor, unsuspecting charity workers who had to endure these two piss-heads all the way home, with their craft beer talk!

Upon arriving in Sheffield, we parted ways and vowed to visit Round Corner Brewing… until we do (which will make an interesting episode in and of itself), you’ll have to satisfy yourself with this virtual discussion and beer tasting, recorded a few weeks ago, between me and Combie talking about how COVID-19 has impacted their business, how they’ve found reopening their tap room since social distancing measures have been relaxed, and taste some of their fantastic beers.

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BREWERY SHOUTOUT:

This week, we're giving a shoutout to our good friends over at Huddesfield's Beer Ink. Check out their recently rebranded range of beers and bag yourself a discount throughout August using the code HOPFORWARD at the checkout. Visit beer-ink.co.uk

THIS WEEK'S EPISODE IS SPONSORED BY...

Brewing Jobs the UK's only FREE dedicated brewing jobs board brought to you by Brew-School your No.1 for brewing and distilling courses.

Advertise your jobs for free or join up to receive your personalised brewing job alerts at www.brewing-jobs.com TODAY.

July 23, 2020 06:51 AM PDT

In this week's episode, we catch up with Neil Walker, Head of Comms & Marketing for the Society of Independent Brewers Association (

In order to support growth, boost productivity and remove ‘cliff-edges’, the scheme’s taper will be smoothed. It will take effect more gradually over a wider range of production, starting at 2,100 hectolitres per year, and be converted to a cash basis. A technical consultation will be brought forward in the Autumn.

The Government will also consult on the potential for a grace period for small breweries that decide to merge."

The announcement has caused alarm and disgust amongst independent British brewers, who now face the prospect of an unknown duty hike should they fall between the annual hectolitreage, with no further details availing themselves until the Autumn budget announcements in October/November.

Naturally, opinions have been divided and the discussions on the subject divisive.

Many small independent breweries and commentators from within the UK industry, including ourselves, their dismay at the Small Brewers Duty Reform Coalition who have supported this change.

And yet, on the other hand, breweries such as Timothy Taylor’s Chief Executive Tim Dewey has made an open statement on their website as to why they agree with the changes in beer duty.

Further still, Oakham Ales - a member of SBDRC say that they ‘certainly do not agree with the reduction of the Small Brewers threshold – this is an unwarranted, punitive and unnecessary step.’ A position North Yorkshire's Black Sheep have also taken.

This is all in a day's work for Neil and the team at SIBA, who have been also tackling reforms to licensing laws, working with the Northern Ireland Executive to see retail reforms there, and organising SIBA's first digital beer competition.

For more information on SIBA and to find out how you can become and benefit from being a member, visit send to friends | leave a comment | download | permalink

July 16, 2020 01:32 PM PDT

This week, we're joined by Utopian Brewing's Managing Director, Richard Archer, to talk all about how the pandemic has helped them reach a wider audience. Documenting their journey from humble beginnings in picturesque mid-Devon as a brewery serving the local market, Utopian Brewing have expanded their consumer-base through a grassroots marketing campaign by sending out their 100% British ingredient made lagers.

To find out more about Utopian Brewing, head over to http://www.utopianbrewing.com

This week's episode is sponsored by TEP Machinery Movement

TEP Machinery’s fleet of lifting equipment, forklifts, and vehicles, coupled with their highly experienced team and extensive knowledge gained over 40 years means they can support you with all your equipment installation, removal, and movement requirements as well as providing support for your ongoing maintenance and repair access needs

Ensure your equipment is placed in the right location first time, every time – give TEP Machinery Movement a call today on 01937 558203.

Brewery Shoutout

Lincoln Green Brewing Company takes its name from the colour of dyed woollen cloth worn by the legendary Robin Hood well known for championing the rights of everyday working folk. And like Robin Hood we believe in putting people at the heart of everything they do.

The words ‘quality’ and ‘consistency’ resonate throughout their business. From their brewery team who deliver beers that always taste great, through to our pub teams who ensure that they are served in the best possible condition. They offer outstanding service and products that bring people back time after time.

By knowing that every sip and visit is important their multi-award winning ales and pubs are becoming legends in their own right. Make sure you visit their website to find out how you can get hold of their fantastic beers: Lincoln Green Brewing Company

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Iphone_trans Listening to podcasts on your mobile devices is extremely convenient -- and it's what makes the podcasting medium so powerful.

You can take your favorite shows and mixes with you anywhere, but to do so requires some quick and simple steps.

Let's walk you through that process together.
step 1:


Click the "Subscribe With iTunes" link in the page's sidebar:

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This will require that you have the iTunes software on your computer.

(You can download iTunes here.)
step 2:
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Now that you've subscribed to the podcast on iTunes, the feed will display in your "Podcasts" section on the left navigation bar.

Click there and you'll see the show displayed in the iTunes browser.

You can "get all" to download all available episodes or just individual episodes.
step 3:


Plug your mobile device (iPhone, iPad, iPod) into your computer with the Dock Connector cable, and click the device in iTunes's left navigation bar.

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Once you have your device highlighted, click "Podcasts" in the top navigation bar and sync the podcasts you want on your device. Click "apply" and the episodes you have downloaded on your iTunes software will sync with your device.
that's it!

The beauty of this process is that now, every new episode of your subscribed podcasts will automatically sync to your device every time you plug it in and open iTunes. You can now take your favorite shows with you everywhere you go.

Enjoy!
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