Brewers Journal Podcast

Staying true to yourself, building a positive working culture, creating a business people admire and also producing beers that consumers and your peers enjoy are traits any brewery owner strives for. Today's guest has all of those in abundance. Since opening for business in the summer of 2016, Lost and Grounded Brewers of Bristol, have cemented themselves as one of the finest breweries - not only in the UK - but Europe, too.Founded by Annie Clements and Alex Troncoso, the brewery as made its name through early releases such has Keller Pils, Running with Sceptres and Hop-Hand Fallacy and wih more recent additions such as Extra Nice, Wanna Go To The Sun and Helles.So as the brewery approaches its latest anniversary, and with another busy summer ahead helping satiate the nation's lager lovers, we caught up with Alex to reflect on the Lost and Grounded journey so-far.  We discuss how a commitment to producing lager meant playing the long game, the talented team that helps keep the brewery ticking and why if you're going to make beer then you should do it for the right reasons. And to read more about the early days of the brewery, you can check out our article from 2016 right here.  

Across a 12 month period, Laura Rangeley has celebrated 10 years working at Abbeydale Brewery in Sheffield. And in October last year, alongside the rest of the team, Laura and her colleagues became part of an Employee Ownership Trust, taking ownership of the business from founders Patrick and Sue. Not only that her colleague and husband Jim was recognised as the Brewer of the Year at our very own Brewers Choice Awards, too….At the celebrated Abbeydale Brewery in Sheffield, Laura walked through the doors some 10 years ago and never looked back. In that time the marketing and communications manager, and now also co-owner, has seen much change both in the business and her role. And with a myriad of positive changes to have taken place at the business, the brewery is also gearing up for its 30th anniversary in 2026. So in this episode, we speak to Laura about her own journey in beer, her professional development and as co-owner of the Sheffield business, why Abbeydale Brewery feels very much like home. Photo Credit: Noelia Amado

In the brewing and distilling industries there is a mutual appreciation of the craftsmanship, skill and process involved in creating these fantastic liquids. And today's guest, having worked and studied in both fields, is well placed to do just that. Earlier this month Glen Scotia, part of Loch Lomond Distillery, unveiled Glen Scotia 50 Year Old. Glen Scotia Elements of Campbeltown Release Number One: Air is described as an exceptional 50-year-old single malt which marks a pivotal moment in the distillery's history, as its oldest ever release.And this prestigious release follows on from the launch of Loch Lomond Whiskies 50-year-old single malt. These esteemed liquids have seen the light of day thanks to the stewardship of Michael Henry, a reputed distiller who has a background in both brewing and distilling. A whisky five decades in the making, Loch Lomond 50 Year Old is drawn from Loch Lomond Distillery's oldest reserves and is exclusively limited to 100 individually-numbered bottles worldwide.  Distilled in 1973 in the distillery's unique straight neck pot stills, it uses 100% unpeated malted barley. It was then aged in a combination of refilled American oak casks, first fill bourbon casks and Oloroso sherry hogsheads. The maturation process was carefully managed by Loch Lomond Whiskies' master blender, Michael Henry, who joined Loch Lomond Distillery in 2007. And the distillery's oldest and rarest whisky casks remain exclusively under his personal care.In this episode, Michael talks us through in his involvement in this special project, he takes us through his career to-date and also shares what keeps him driven and inspired.

This year RedWillow Brewery is raising a glass to 15 years of brewing bold, balanced beers. They're marking the milestone with a packed calendar of collaborations, reimagined classics, and monthly giveaways — as well as a recent haul of prestigious awards.Starting out in 2010, RedWillow Brewery has long since established itself as a leading light in UK brewing. Founded by Toby and Caroline McKenzie, the business has grown and evolved without ever undermining its core values.To mark this prestigious anniversary in 2025, RedWillow is launching a year-long series of collaborations with some of the UK's most respected breweries, including DEYA, Lost and Grounded, The Kernel, Thornbridge and more. These limited-edition beers will roll out throughout 2025, showcasing the creativity and community spirit that continues to drive the UK craft beer scene.And for Toby, the occasion gives him and the team the opportunity to reflect on a job well done. A brewery that was inspired by their early peers is now one that is revered and regarded by countless others. In this episode we take a whistle stop look back on the brewery's journey to-date and discuss the creativity, passion, and friendships that make this industry so special.

Securing important early listings is a milestone of any new business. And earlier this spring, Red Fin Cider did just that by sealing a listing for both its Fresh Apple and their Meloncherry styles at Waitrose. 44 Waitrose stores now stock Red Fin Cider, a product launched by three industry veterans and friends, Freddie Rouse, Dave Tugwell and Graeme Baldwin, who saw a need for a new and vibrant brand in the category that was both independently craft but also accessible and a real celebration of Somerset apples, delivering a cider that stacks up in the world of craft beer. This follows on from the business quickly establishing itself in the on-trade, already gaining a significant national presence and loyal following since its launch in June 2024, becoming one of the fastest-growing cider brands and drinks brands in the UK. So what better time to revisit our conversation with co-founder Dave Tugwell. In this episode we reflect on how launching a new business is always an exciting time and a challenging one, too. He talks 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.

Changes to off-sales, Martyn's Law, amendments to smoking rules and introduction of Digital IDs are all key developments that those owning and running taprooms need to be aware of. So with that in mind, we welcomed Piers Warne of TLT to our Brewers Lectures in Bristol last month. Piers 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 tap rooms. 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. As well as breweries, Piers has licensed major events, such as the King's Coronation, large event spaces and festivals and every kind of pub, bar and nightclub you can think of.

Earlier this month Lost Cause Brewing, the independent brewery, founded in 2024 by Vik and Colin Stronge, completed a crowdfunding campaign help to bring beer production home to Castleford. So what better time to hear from one of the excellent brewery's founders. Whie Lost Cause Brewing might be new, its founders are no strangers to making great beer. Head brewer Colin Stronge has spent over 20 years crafting beers at some of the UK's most celebrated breweries, including Marble Beers, Buxton Brewery, Northern Monk, Black Isle, and Salt Beer Factory. His beers have poured at the most prestigious craft beer festivals around the world, earning him Brewer of the Year 2022 at our Brewers Choice Awards as well as a dedicated following among beer enthusiasts. And last year we were thrilled that Colin used our Brewers Lectures at the excellent Wiper and True in Bristol to showcase these debut Lost Cause beers for the first time. During his talk, Colin talked us through his career to-date. 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.

Opening your own brewery, at any point is time, comes with its own challenges and hurdles to overcome. Just ask the team at Great Beyond Brewing Company, and many of their peers. But John Driebergen, Ollie Parker and Nick Walsh have shown that with hard work, determination and a wealth of brewing skill you can succeed. Their ever-popular taproom in Hoxton, London, is testament to just that. And in their formative first years they have sealed a trio of awards at our very own Brewers Choice Awards - winning accolades in 2024 for 'Beer of the Year', 'New Beer of the Year' and 'New Brewery of the Year'. In this episode, recorded live in Bristol, John Driebergen stresses the balance between structure and creativity, the significance of sensory analysis, and the impact of leadership and delegation on brewery culture. He concludes by also underscoring the need for breweries to adapt, listen, and empower their teams to thrive.

How can you help keep your brewery relevant for the next generation? Tim Weaver, founder of The Brand Weaver, is on hand to tell you how. The Brand Weaver is an agency on a mission to even the playing field in brewery branding and marketing. Right now, he explains, a handful of breweries dominate with slick branding and sharp messaging—while the rest are left behind. Tim is here to change that. His work has helped breweries double their revenue, land two new trade accounts a week, and even win Brewery Rebrand of the Year. Because when branding is done right, the beer is left to do the talking. In this podcast, recorded live at our Brewers Lectures in Bristol in March, he explains why traditional SEO no longer cuts it, argues how the world is changing faster than ever before, and why it's imperative to diversify or die.

Next month the Craft Brewers Conference and BrewExpo America takes place in Indianapolis. From April 28th to 1st May, America's largest gathering for the beverage alcohol industry will bring together countless figures from across the drinks sectors. And for Ann Obenchain, she lovingly likens it to a 'taproom on steroids'. Because as we all know, such events are the perfect opportunity to learn, and to reconnect. Ann Obenchain is the vice president of marketing and communications for the Brewers Association. Here she develops and leads the strategic direction of the association's marketing and communications activities, and serves as spokesperson with the media for events, including the Great American Beer Festival, Craft Brewers Conference & BrewExpo America, World Beer Cup, and Homebrew Con. In this podcast, we discuss that a time why it is more important than ever to engage with our consumers, our peers and the wider industry. The latest trends taking hold across the USA, why diversification remains key and by taking a little time out of our taprooms, events such as CBC and BrewExpo America represent the perfect opportunity to partake in a taproom environment of a different kind.

"What Did You Post That For?" That's the question asked by Charlie Harding, founder of Bonne Vivante Marketing. And in Bristol recently she shared her top tips and insights designed to help improve your social media presence. At Bonne Vivante, Charlie works with hospitality venues and businesses in a freelance capacity. She does marketing, PR, copywriting and currently works with two breweries, Basement Beer and RedWillow, running their social media, general marketing and a touch of PR for good measure. In her talk, she shares her expertise on what businesses owners should post online, what they shouldn't, engaging with your audience and why content is queen.

Every so often a beer comes along and things just click. A combination of brilliant branding, a brilliant brewery and, of course, a brilliant beverage are essential ingredients for a beer that resonates with the consumer. And with London Black, the 4.4% Nitro Porter from Anspach & Hobday, you've got just that.The brewery, founded by Paul Anspach & Jack Hobday back in 2013, has gone from strength to strength in recent years and much of that growth can be attributed to their flagship beer.London Black has fundamentally changed and redefined the brewery and business with approximately 70+% of their output the popular Nitro Porter.With that in mind, we invited brewery co-founder Paul to speak at our Brewers Lectures in Bristol last week. In his lecture, Paul outlined the importance of the brand and how crucial factors such as an authentic, believable story coupled with clear messaging have helped elevate the beer.He also explained how the team are striving to establish London Black as The beer of London and to forge the association between London and London Black such that for a beer drinker, any visit to the city would not be complete without a pint of London Black. Image Credit: Anspach & Hobday

Off the back of his most recent address at this week's Brewers Lectures in Bristol, we revisit Piers Warne's talk from February 2024 where we asked him to share his experiences and expertise from the licensing world, the opportunities that can arise and the potential pitfalls to avoid. Piers 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.He has also licensed major festivals such as Glastonbury, pubs, bars – oh and the King's Coronation, too...

Meet Bec Blake. In the last 13 years she has worked in almost every corner of the craft beer industry. From working in her local beer bar, she moved her expertise and passion for the industry over to the US where she became the Head Beer Buyer at Whole Foods Market.From there she ventured into B2B sales as the Southern California off-trade representative for Stone Distribution, navigating a fiercely independent portfolio of over 50 suppliers including Alesmith, Russian River and El Segundo Brewery across the golden coast.And after returning to the UK, Bec has since worked as national sales manager for Deya Brewing Co and recently joined the team at Sellar as buyer success manager. In this podcast, she asks: "Who should be in the driving seat for your next beer?”. Because, after working for some of the most revered and respected businesses in the field, she's learned a thing or two about how brewery and beer businesses owners can work more effectively with their sales teams.

What beers have you enjoyed brewing lately? For today's guest it would probably be an alcohol-free Negroni sour, or perhaps an alcohol-free Margarita Gose.Quite the shift from Delirium Nocturnum, the Belgian Strong Dark Ale that helped open her eyes to the wonderful world of beer. But for Caitlín McErlean, part of the team at Manchester-based Cloudwater, her journey in brewing has been anything but conventional.For Caitlín, a love of languages would lead her to a degree in Chinese Studies. Originally from Milton Keynes, a move to university in Durham would not only broaden her linguistic horizons but also broaden her palate, too. In this episode, we discuss Caitlín's early days working at the Head of Steam in Durham and how that helped introduce her to the myriad of beer styles that exist across the globe. We discuss how becoming a brewing apprentice would help her secure a dream job in her dream city and also how, at Cloudwater, she has been able to further pursue her love of creating no- and low-alcohol beers. 

“It takes two flints to make a fire”Where did the inspiration for your brewery name come from? For Alex Kerr, founder of Windsor, Berkshire-based Two Flints, he has his own story to tell. And drawing influence from the famous quote from Louisa May Alcott's coming-of-age novel Little Women was just the place to start.Opening at the end of 2022, Two Flints recently has marked its second anniversary brewing in Berkshire.  A town that has been the home of Windsor and Eton Brewery for more than 10 years, Alex Kerr and his team have given beer fans another new spot for excellent beer. And soon after in 2023, they would soon be joined in Windsor by neighbours Indie Rabble, the brewery founded by Naomi and Dave Hayward. Since starting out, Two Flints has made its name with a series of excellent hop-forward, hazy pale ales and IPAs such as Santiago, Never End and Big Bash. But they also make superb lagers and other styles, too.In this episode we speak with Alex to learn about his early influences and how he found a passion for brewing while living in Singapore. We discuss his fascination with hops and the qualities they impart on the beers they brew, the importance of Two Flints' taproom and also reflect on his desire for continuous improvement in everything that they do.

Which brewery, which style, or which beer, got you into the wonderful world of brewing? We will all have our own response and that's what makes this liquid so great.And for today's guest, it was a Bitter that lit that fire. But instead of a beer from a classic British brewery, it was one being produced, and enjoyed, by locals and tourists alike, in the heart of Paris.Because in the brewing industry, some of us are set on our trajectory from early on. Knowing full-well that a career in beer is for them. Others end up part of this sector after working in a different field. And today's guest, Kate Hyde of Hand Brew Co, is one such example.And while Kate's journey has taken her from the UK to Australia then onto France, she has since gone onto establish herself as a revered member of the brewing community in the South of England. Both through her production prowess, but also as a mentor for Women in Beer, too. In this episode, we reflect on what it was like working in the burgeoning craft beer scene in Paris. The parallels, and differences, between France and UK and why in Sussex alongside its wealth of excellent breweries, she feels right at home. Production: Ross MacPhersonPhoto Credit: Milly Fletcher

In starting Amity Brew Co back in 2020, the team wanted a business that stood for community, friendship and good beer. And more than four years on, they can proudly say they've achieved just that. But that doesn't mean they're planning on slowing down, though. Far from it. Because in 2025, the West Yorkshire business is set to take its next exciting step.Amity Brew Co is the brainchild of Russ Clarke, Verity Clarke and Richard Degnan. Opening their doors in 2020, the business is based in Sunny Bank Mills, a commercial and cultural destination in the heart of the local community of Farsley, Leeds.Founded in 1829, these glorious Mills are being regenerated by the sixth generation of the family owners. As a result, they are creating a blend of work, leisure and culture, offering beautifully restored creative business spaces for both small and large organisations like breweries.And since starting out, Amity has gone on to create a wealth of fantastic beers. They've become a central community hub and provided employment, too. The brewery also graced the cover of our very own publication in March 2022, and you can conveniently read our profile of the team's early days via the link above.  But nearly three years is a long time, and much has changed since then. So last week with caught up with co-founder Russ to reflect on how the team has maintained its community ethos since day one. Why a strong core range will always complement new and seasonal beers, and how 2025 will mark a year of positive change for the much-loved brewery.

There are certain joys, certain constants when it comes to the world of beer. And one of those has to be the pleasure when scanning the bar for a pint and you happen across the pump clip for Jaipur on cask.It's a seminal beer that has stood the test of time and this year the brewery responsible, Thornbridge, based in the Derbyshire Dales, celebrates the 20th anniversary of both that beer and the business, too.The Thornbridge story began back in 2005 when founders Jim Harrison and Simon Webster recruited two young brewers to brew on a second hand 10-barrel kit in the grounds of Thornbridge Hall.A journey that began in the small Stonemasons Workshop at Thornbridge Hall is one that has gone on to grow into the Riverside Brewery in Bakewell where the team produce some nine million pints of beer each year.Like any good business, the brewery has moved with the times. While Jaipur remains the flagship, its gluten-free Helles Lukas and Green Mountain, a 4.3% Hazy Session IPA, also account for a significant amount of the brewery's production.Thanks to a brewing team led by Ben Wood, Dominic Driscoll and Rob Lovatt, they create beers that cater for a wide and diverse audience.So as the celebrated brewery embarks on a year that will toast two decades in business, we caught up with co-founder Simon Webster to discuss the Thornbridge journey. We look at the recent fantastic new addition of a Burton Union set, why collaborations continue to play a key part in the brewery's proposition and, with new pub openings on the horizon, why Simon believes that such environments remain the best choice when it comes to enjoying a beer. Photo Credit: Thornbridge

The London brewing scene has changed a great deal in the last decade. Styles have come into, then gone out of, fashion. People have learnt their trade across it and, in many cases, moved on to different companies, different counties, different countries.We've also seen breweries open, breweries consolidate, breweries close.But thankfully, one mainstay in England's capital since 2009 has been The Kernel. Under the stewardship of founder Evin O'Riordain, it is safe to say the brewery has inspired a significant amount of people to get into brewing and for countless more, to look at beer in a different light.And last summer, The Kernel would open its beautiful new taproom on Spa Road. So with the fantastic new space soon celebrating six months since opening to the public, we caught up with Evin to learn more about the challenges and opportunities this move presented.We discussed the brewery's evolving beer offering, which include a number of regarded and revered collaborations, The Kernel's position in London's ever-changing brewing fabric and more besides.

In the world of beer, there are a number of real positives when it comes to working for, or running, a brewery.Creating something that people enjoy, savour and value is a goal in any artistic venture. And in ownership, so is the ability to provide employment, development and satisfaction to your team. Another purpose for many businesses is the ability to affect a change. Breweries are often the beating heart of local communities. They can offer a place to frequent, to socialise and where possible, also have a positive impact on the local economy they form part of.In the case of Russian River Brewing Company, they do just that. And with the release of the modern phenomenon that is Pliny The Younger, their annual sought-after Triple IPA, on the horizon, what better time to catch up with co-founder Vinnie Cilurzo who, along with his business partner and wife Natalie, is the co-founder of the California business. In this episode he shares his observations on the changing brewing landscape, the importance of community and his love of working with different ingredients.  We also talked about the importance of maintaining a strong identity, integrity and, in an age of countless beer styles, why Russian River will continue doing what it does best - and that's "staying in its lane" making the beers people love. Photo Credit: Russian River Brewing Company Production: Ross Macpherson

When you've worked with award-winning brands in the world of beer and whisky delivering digital communication and paid media strategies, you're likely to know a thing or two about the world of marketing. And today's guest, has done just that. Looking back at the last 12 months, Scottish brewery Vault City can toast another incredible year. They released 90 beers in total—up from 84 in 2023. This included 76 sours, 11 imperial stouts, two barley wines, and a Radler.  And after four years of brewing in Portobello, in 2025 they are moving to their new forever home in the months ahead. Helping spread the good word of all things Vault City is Richard Wardrop, a marketing manager with more than a decade's experience on both agency side and in-house.In his career to-date he has received recognition for ‘Best Use of Social' and ‘Best Low Budget Campaign' at The Herald Digital Awards and UK Social Media Communications Awards.Based in Scotland, he is currently part of the team at Vault City Brewing, the UK's largest sour beer producer.Here he is responsible for all elements of brand, NPD, marketing and comms. So in this episode, recorded at our Brewers Lectures event in Edinburgh, Richard explains how brands can make an impact without a big budget, the free insights available to them, the importance of nurturing your community and why you should set goals, be realistic and always focus on doing better.

Some things are just meant to be. And today's guests are an example of just that. When Young's ceased its London brewing operations in 2006, it looked to signal the end of a historic site where beer has been brewed since at least 1533. The brewery would officially close on 25th September 2006 but, thanks to John Hatch, a nano-brewery was kept on-site throughout construction and development. This ensured that Ram Quarter would remain Britain's oldest continuous working brewery.And two years later in 2008 a new brewery - Sambrook's - was founded just down the road in Battersea. In the decade that would follow, Sambrook's would go from strength-to-strength accelerating its need for new premises. And in the same period, development plans for Ram Quarter continued at pace. Thankfully its owners Greenland Group had developed a vision of the quarter's industrial brewing heritage through discussions with Wandsworth Council and other key stakeholders. Come 2019 Roger Mears Architects was appointed to work with Sambrook's Brewery on its relocation to the Ram Quarter. The project provided a solution to the vacant site addressing the setting through the creation of a working Brewery linked to a Taproom and a Heritage Centre and shop. And in opening its new site, the Sambrook's team would welcome the legendary John Hatch to their team. As someone who had kept brewing going on the site, brewery founder Duncan Sambrook and the team knew that John becoming part of Sambrook's made complete and total sense for all involved. As heritage brewer at Sambrook's John complements a brewing team led by head brewer Harley Williams, an experienced leader that helped oversee the move to the company's fantastic new premises. In this episode we speak to John and Harley about life in Wandsworth, John's storied brewing background, their love and commitment to cask and how, together, they continue to help make Sambrook's a beer destination in the capital that's not to be missed.

Did you know that in addition to our Brewers Journal Podcast, we also run The Distillers Journal Podcast, too? And there's where today's guest episode comes from.If we're lucky our careers, coupled with an appetite for new experiences, can allow us to visit, work and live in different countries around the world.And in the case of today's guest, she's done just that. And as a result the Scottish distilling industry is all the better for it.Because the Scottish Whisky industry is blessed with a wealth of fantastic, talented individuals. But there's probably very whose journey has taken them from Sweden via Paris then eventually, aged 21, to Scotland.But that's exactly how Jenny Karlsson did it.Jenny has a decorated career in Whisky that has taken in roles at outfits such as Springbank, Kilkerran and Brown-Forman, as well as studies at the world-famous Heriot-Watt University. And for the last four-plus years, she has been the marketing communications manager at Ardnamurchan Distillery.Established in 2014, the distillery embodies the spirit of its namesake peninsula, renowned for its wild landscapes and untamed character. From traditional double distillation to blockchain technology, Ardnamurchan embrace heritage, innovation and sustainable practises throughout the whisky making process. They use a traditional mix of American and European oak, ex-sherry casks and American oak ex-bourbon casks to mature the biggest share of their whisky, but they also enjoy having fun with other types of oak casks that have previously held anything from white wine to Mezcal, and Sauternes to Madeira.And in this episode of The Distillers Journal Podcast, we delve into Jenny's career in the whiskey industry and the impact that social media and video-sharing platforms such as YouTube have had on the sector.We also discuss the importance of striking a work/life balance, especially when you have a young family, Jenny's love of knowledge sharing and education and why now, after roles at a number of other revered distilleries, she says her position at Ardnamurchan feels tailor-made for her.

Reaching an important milestone in any business is a real achievement. It's the culmination of hard work, commitment and the result of providing a quality product or service. Probably both.... And in 2025, today's guests will toast their 40th year in the world of beer. And as we all know, that simply doesn't happen by accident.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.

When it comes to the world of beer, Lager is big 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.

Launching a new business is always an exciting time. It's also a challenging one, too. In our sector, you need a quality liquid, great branding and a team that knows the industry. Thankfully, with today's guests you have all of those and more.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.

Since starting out in 2021, Moonwake in Leith has become one of the UK's most regarded breweries. 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.

To celebrate his excellent keynote address at our Brewers Congress event in London last month, we return to one of our most listened-to episodes. 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. 

What is diversity and inclusivity and why is it important to the beer industry?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.

Holy Goat is a Dundee based brewery specialising in the production of mixed- fermentation and wood aged beers.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…

Located in Hoxton, East London, Great Beyond Brewing Company is gaining recognition for our authenticity, community focus, and innovative craft 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. 

Welcome to Closet Brewing, an Edinburgh-based nano-brewery focused on producing unique seasonal beers.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.

A great beer from a revered and respected brewery is always a pleasure.

But when you bring together three such outfits, creative forces that are admired across the UK, Europe and beyond then you know you're in for a treat.

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.

Sheffield is one of the UK's great beer cities. It's a haven for great breweries, great beer and great people. Not to mention a wealth of brilliant places to enjoy these in.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. 

One of the finest qualities the industry boasts is the way we find inspiration from businesses, brewers, beers and breweries from across the globe.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.

You've probably had and enjoyed a beer produced by Colin Stronge. Failing that, you no doubt know some that has...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.

How much do you know about your local and the people that run it. Why they do what they do. What they enjoy about this profession. What they enjoy....less so. 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.

From Arise, Aurora and Cuvée, to Plateau, Saison Anniversaire and Luppoleto Pils, many of us are abundantly familiar with the fantastic beers produced by Burning Sky. 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. 

Much has changed in England's capital during the last decade. Breweries have come and gone as have countless beer styles, too. 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.

What's the largest event you've organised alcohol licensing for?  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.

What does it take to cut it as the head of operations and sales at one of the UK's most exciting independent breweries? Well, we asked Kat Türková to find out! 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 MacPhersonPhoto Credit: Beak Brewery

As head brewer at Liverpool-based Azvex, Jack Walker is responsible for creating a raft of celebrated beers. 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…

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.  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.

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

How do you ensure that your potential fans, your potential customers, your potential advocates feel like they're part of your story? How do you bring them on that journey with you? At Neptune Brewery, their newly-opened beerhouse is one such way of doing just that.   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.

How can we make brewing a more sustainable process? We can all pretty much agree that when it comes to the world of beer, the topic of sustainability needs to be more than a box-ticking exercise or a buzzword that we occasionally throw about as part of our business plans.  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.

How much do we understand about brewing ingredients and the advances that are taking place in this integral part of the sector? With that in mind, we brought together three leading names from across the brewing spectrum to find out… 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

Where were you a little over 30 years ago? As today's guests recall… England had failed to qualify for the World Cup, 2 Unlimited were Top of the Pops, Shane Warne had bowled the ‘Ball of the Century' and Rooster's Brewing Co has just hatched. And in doing so, forever changing the shape of beer in the UK.  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.

Knowing why your beer tastes like it does is imperative, in all parts of the chain. 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.

How do you build brand consistency at your brewery? Well, it's clear that starting with controlling the quality of the liquid you're building your business is on is a great way to start. 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.