Hop Forward: Getting You Ahead in the Brewing and Beer Business

I've stayed in craft beer for over a decade not just for the love of the liquid, but for the friendships. The relationships I've built are what keep me here, the camaraderie amongst brewers and beer professionals.  You don't stick with a job that leaves you soaked in yeast and wrestling with broken equipment unless you're surrounded by others who have been in the trenches with you.  There's nothing quite like trading stories and the mini-dramas over a good, solid pint with your newfound friends at a beer festival or down the local.  And when you both wax lyrical about the beer you're sharing, it's pure magic.Sometimes, on the Hop Forward Podcast, the focus and emphasis is on a particular subject.  Over the seven years of airing this show, we've covered a vast array of topics - sustainability, financing, business development, wild yeasts, blending to name a few - and yet some of my favourite episodes are the ones that simply just happened.  Discussions that ran away with themselves; recordings that sound like you're eavesdropping on a fascinating conversation in the pub.Mostly, the focus of the show is on a particular topic—sustainability, finance, wild yeasts, business strategy, blending, and so on.  But honestly, some of my favourite episodes are the ones that just happen.  Conversations that meander like a pub chat, full of insight and warmth, where you're almost eavesdropping on two people geeking out over beer, life and their mutual appreciation of Tommy Barnes' A Beer in the Loire.This week's episode is one of those.I'm joined by the brilliant Kate Hyde, Head Brewer and Product Director at Hand Brew Co., a 25HL brewery based in Worthing.  After working in publishing and fashion, Kate moved to France, discovered brewing, and eventually brought her skills back to the UK, joining Hand Brew Co.We cover everything from her role at the brewery and its original tower system, to cask beer, the beautiful artwork and artists that Hand Brew Co showcases, and the everyday joys and challenges of brewing professionally.I hope you enjoy listening as much as I enjoyed recording it.THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

This week on the Hop Forward Podcast, we're joined by journalist and Beer Writer of the Year 2023, David Jesudason.  We discuss diversity, equity and inclusion (DEI) within hospitality and the brewing sector, exploring themes of code-switching, how we should strive to make meaningful changes to our businesses rather than just raise awareness about DEI, and talk about David's journalism and writing, including topic that he's reported on extensively: BrewDog.And, of course, we chat about our mutual love of The Simpsons.Nick is also joined by Alix Blease, Technical Sales Representative for Lallemand, where we explore their latest innovation, ISY Enhance™ - a 'magic brown power' and great addition to a brewery's ingredients and processing aids to create better beers with a fuller mouthfeel.THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Lallemand Brewing (https://www.lallemandbrewing.com/en/united-kingdom)AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer. The resulting product is smooth and clean with enhanced flavor perception. Applications include, but are not limited to reducing harsh hop flavours and balancing flavours in hoppy styles, increasing body and complexity in low alcohol, non-alcoholic beer styles, and other light beer styles and increasing mouthfeel and drinkability in any beer styleCharles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

Hopefully, by the end of this episode, we'll have answered the question why Dave Hayward, co-founder of A Hoppy Place and Indie Rabble Brewing Co, is selling a shit load of hazies... but even if we don't, we're sure you'll be thoroughly entertained by our musings on the way!Recorded on location at Sheffield's Indie Beer Feast, Nick is joined by Dave Hayward from Windsor's Indie Rabble to discuss all things setting-up a 20HL brewhouse in a railway arch, business rates, energy costs, the economy, tariffs, beer subscription boxes, New England IPAs and more...!Nick also took his mic around various brewers at the festival for a lowdown on where they're at, what challenges they're facing and what opportunities they're seeing in the market.  But don't be too disappointed by the results...!THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

I'm sure you'll forgive the clickbaity title but it's a question I've been asking for the last 10 years.  Most brewery businesses start by obtaining a premises, purchasing equipment, commissioning a brewhouse and getting to work making beer.  However, what happens to those of us out there who don't have access to the kinds of capital required to open their own brewhouse and taproom but still have the passion and zeal, business and brewing skills required to make a go of it...?In this episode, Nick chats to Colin Stronge - a well-known and highly respected figure in modern British beer about he and his wife, marketing executive Vik Stronge, moved out of employed work to start Lost Cause Brewing Co. without owning a brewhouse of their own.  Nick shares his own journey and how, by asking whether contract brewing is a long-term viable option, whether - ultimately - a owning your own plant and equipment is the only real way forward.We dig into details surrounding industry and customer perceptions about contract brewing, what to look for in a brewery partner, and how to navigate the many unknowns of building a brewery brand without a brewery of your own.Since recording this episode in January, Lost Cause Brewing Co. announced a Crowdfunder project to raise £60,000 in order to build their own brewhouse in Castleford, near Leeds, where their taproom and storehouse is currently located. Please take a moment to help Colin and Vik by pledging some money towards their project, if you are able:Crowdfunder: https://www.crowdfunder.co.uk/p/support-the-causeWebsite: Lost Cause Brewing Co. THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malt (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

This week on the Hop Forward Podcast, we're diving into one of the most fascinating corners of brewing: blending and wild beers with Dan Wye who oversees Origins, the wild and spontaneous fermentation arm of Fyne Ales. From wild yeast and spontaneous fermentation to barrels, foraging, and time-honoured techniques, this episode is all about the magic that happens when nature takes the lead in beer making. While Fyne Ales is widely known for its flagship pale ale, Jarl, the brewery has been pushing boundaries since launching its wild beer programme in 2017, drawing inspiration from the rugged Scottish Highlands that surround their farm brewery.From tart, funky, and fruity flavours to complex, farmyard-esque depth, Origins beers are a true reflection of place, season, and time. In this episode, we discuss:

Nick Smith from Steam Machine Brewing Company joins us on the Hop Forward Podcast this week to discuss their unique subscription service, The Fellowship of the Beer.  The Fellowship of Beer is an extension of Steam Machine Brewing Company's mission to showcase just how vastly different every pint of beer can be.Founded in 2015 by husband and wife Nick & Gulen Smith, this North East brewery has always been focused on direct relationships with consumers rather than following race-to-the-bottom mass supply and supermarket deals.  Their idea of craft concentrates on the ultra-artisan side of the market, with draught-led quaffing pints fresh from tanks, and distinctive strong beers, often featuring foraged ingredients, lovingly aged away in extra special barrels for months and years, each one a limited edition release. Involving their already adoring fans – and the local response has made up 50% of the original subscribers – as well as opening up to a national audience has been a natural evolution of their consumer-led style.Join us as we discuss everything from barrel-aging and packaging, market competitions analysis and big beer, through to the over-saturation of NEIPAs in the market place as well as working with the fellowship to determine what to brew as part of The Fellowship of the Beer.If you're interested in joining the Fellowship, visit www.fellowshipofbeer.orgTHIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

When Buxton Brewery announced it had gone into administration, shockwaves could be felt across the craft beer community. As a pillar of the UK craft beer scene since 2009, setting benchmarks for quality and innovation with beers like Axe Edge, it was unthinkable that a brewery with such a solid reputation could be amongst the casualties of the current economic climate. However, no business is immune, and Buxton Brewery, it appeared, was no exception.After facing the challenges of the pandemic and navigating a pre-pack administration in 2023, the brewery is now under new ownership and back on stable ground.In this episode, Nick travels to the heart of the Derbyshire Peak District to chat with Dominic Metcalfe, Managing Director of Buxton Brewery, in their stunning taproom opposite the brewhouse. Together, they explore the tough realities of running a brewery in today's climate, the impact of supermarket sales on craft beer, and how Buxton Brewery is forging a path forward in an ever-changing market.Recorded in September 2024, this candid conversation reveals the complexities of pre-pack administrations, the pressures of the brewing industry, and the enduring passion for quality beer that defines Buxton Brewery.THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

Is regenerative Barley really the future of sustainable malt, or has its benefit been over-hyped?  In this week's episode, Nick hosts a panel debate to hash it out with experts in the field whether this and other low-impact ingredients are the future of sustainable brewing.Recorded at SIBA Beer X in March 2024, Nick is joined by Greg Piley from Stroud Brewery and Ben Richardson, CEO and co-founder of Zevero, a carbon accounting and decarbonisation platform working with more than 15 breweries across the UK to help them measure and reduce their emissions.  Mark Machin from the Soil Association and Gipsy Hill Brewing Company's co-founder, Sam McMeekin, also add their experience and expertise to the discussion.We'd like to offer a big thanks to Neil Walker, Head of Comms and Marketing at SIBA, for granting us exclusive access to this recording.Very much in keeping with the theme this week, Nick is also joined by Charles Faram & Co group technical director Will Rogers to look at regenerative hop farming and research.THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:Charles Faram & Co (charlesfaram.com)Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com)Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARDhopforward.beer | LinkedIn | BlueSky | Instagram

Liverpool has long been a musical powerhouse. From Echo and the Bunnymen and Frankie Goes to Hollywood to its most famous sons, The Beatles, the City of Pop has shaped global culture. But Liverpool is far more than music and mop-tops.Home to two iconic football teams, Liverpool F.C. and Everton F.C., the city is also a gem for beer and food tourism. The Grapes pub offers cosy vibes and well-kept cask ales. Dead Crafty on Dale Street showcases rare international beers, while Azvex Brewery & Taproom is a must-visit. For amazing vegetarian Indian street food, Bundobust is unbeatable—don't miss the Paneer Tikka skewers!One of my all-time favourite breweries, now sadly closed, was Liverpool's Mad Hatter Brewery. Known for unique beers like Tzatziki Sour and the outrageous Smokey Bacon and Banana Rauchbier, they embodied creativity in brewing. Though gone, Mad Hatter remains a legend in the modern beer scene.Today, a lesser-known brewery, Colbier Brew Co, is carrying the torch. Founded in 2024 on a Bootle industrial estate, Colbier is making waves with Proper Sound Beers inspired by music. Founders Mike Corbett, Vik, and Stu have already showcased their brews at top venues like Manchester's Port Street Beer House and Sheffield's The Old Shoe.In this episode, I chat with Mike and Stu about launching a brewery with tight budgets, digging drainage channels with jackhammers, and crafting great beers on a DIY setup. I also speak with Sarah Marshall from Crisp Malting Group about the 2024 British malt harvest and what brewers can expect.THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY: Charles Faram & Co (charlesfaram.com) Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.Crisp Malting Group (crispmalt.com) Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.FOLLOW HOP FORWARD hopforward.beer | LinkedIn | BlueSky | Instagram

Stay tuned for new episodes of the Hop Forward Podcast coming this December!  In the meantime, Nick gives us the lowdown on what's been happening over the past year since the podcast has been in the fridge/on chill/conditioning/lagering {insert your beer metaphor here}.Follow Hop Forward:hopforward.beer | LinkedIn | Twitter | Instagram

This episode marks a turning point for the Hop Forward Podcast as it will be the last episode of the show before we go on hiatus (or a 'hop rest' as we prefer to call it) for a while.  In this episode, Nick shares his reasons why he's taking some time away from the show.Following this introspection, he dives into a compelling beer conversation with Cameron Brown, the co-founder of Turning Point Brew Co. Together, they explore the brewery's growth journey, navigating the challenges of the pandemic, and the exciting transition into Rooster's former brewery.THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varieties from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Hop Forward:hopforward.beer | LinkedIn | Twitter | Instagram

On the podcast this week, Nick is joined by Chris Terry from 86 Carbon to talk about the impacts of climate change on the brewing and hospitality industry and explore ways to make your business more sustainable and eco-friendly.86 Carbon specialise in Accredited Carbon Literacy training, which leads to an understanding of how climate change will affect individuals and the industry around them.  They help those in the brewing sector acquire the skills and knowledge to lower their carbon footprint by as much as 15%, and certification from the Carbon Literacy Project is recognised internationally.Chris and the company support businesses in the brewing and hospitality sector find a pathway to net zero so they can save money, gain customers and protect the planet.In addition, we're joined by Will and Peter from Charles Faram to discuss sustainability on the hop farm and how climate change is and could potentially impact the industry as a whole, including asking the question, 'Will climate change be the end of Citra hops...?!'.THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varieties from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Hop Forward:hopforward.beer | LinkedIn | Twitter | Instagram

Without marketing you may have a flagship beer that no one will ever taste.  Marketing is one the most important aspects of your business that often gets overlooked or is grossly misunderstood as merely posting a few images to social media and watching the sales come flooding in.But in a crowded beer market, how should we be marketing our breweries, bars, bottle shops and brands?  What can we do to stand out on the bar, pop-out of the fridges and get repeated sales?In this week's episode, we return to Moonwake Beer Co (see episode 108) and catch up with Marketing and Events Manager, Sarah Sinclair.  Drawing from a wealth of experience working in beer and hospitality, Sarah took up the position with Moonwake in January 2021, helping the brewery to establish the brand nationally.THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varieties from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Hop Forward:hopforward.beer | LinkedIn | Twitter | Instagram

On this episode of the Hop Forward Podcast, we delve into the often-overlooked art of selling craft beer.  While we've covered a wide range of brewing topics in the past, it's time to explore the other crucial half of the beer industry: sales. We examine the challenges of selling beer and the importance of building trust and relationships with customers.  Featuring the insights of Darren Filsell and Ben Stephenson, seasoned bar owners who are about to launch a Belgian Beer Cafe, Devil's Depot, in Chesterfield, this episode provides valuable perspectives on what bar owners look for when purchasing beer from breweries.Tune in for an insightful discussion that sheds light on the craft beer sales landscape and offers tips for success in a saturated market with wavering consumer confidence.Nick is also joined by Will and Ben from Charles Faram to discuss dry hopping techniques and how everybody's brewhouse is unique when it comes to adding hops on the cold side.THIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varieties from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Hop Forward:hopforward.beer | LinkedIn | Twitter | Instagram

On the Hop Forward Podcast this week, we take a trip to Gritchie Brewing Company: a 'beer farm' located on the Ashcombe Estate near Shaftesbury, owned by acclaimed screenwriter, producer and director Guy Ritchie.Drawing from the land that surrounds the farm, their 20BBL brewhouse sits within rustic stone-built barns, overlooking expansive fields where their own Maris Otter barley is grown for malting and beer production.From the intimate setting of the Brewery Lodge, a secluded private tasting space reserved exclusively for invited guests, we sit down with members from the brewery, the vibrant Compton Abbas Airfield taproom and eatery, and Ritchie's London pub, Lore of the Land, before being joined by Guy Ritchie.Our discussion covers everything from the brewery's beers and the cultivation of Maris Otter barley grown on the estate, to the complexities and challenges inherent in running a brewery set in such a rural area surrounded by country pubs.  We also explore the unique dynamic of having a high-profile figure at the helm and how it influences the brewery's identity and operations.Guy Ritchie himself explains how growing up in pubs fostered his interest in storytelling and explains why believes that there's no such thing as a bad pub, only different ones, and cherishes the unique character of each one.Find out more about the brewery by visiting gritchiebrew.comTHIS WEEK'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAM.Charles Faram have been sellers of hops since 1865 and hop-growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varieties from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.

On the podcast this week, we're joined by Andy from Ampersand Brew Co, based in Diss, Norfolk (UK). Started by a family team of Amy, Andy & Adrian Hipwell in a converted barn on the family farm, the team have now expanded and moved to our current site in Diss.  Their bespoke brewhouse, designed and fabricated to their own unique set up and specification was specifically designed to optimise what they like to brew and to put people at the heart of the brewhouse, to ensure people get home on time.The brewery was set up to produce high-quality small-batch beer, following their simple philosophy of producing the beer we want to drink to the best standard possible.  On their website, Ampersand states, ‘By doing this we hope the beer speaks for itself and that you will enjoy it as much as we do.'Having been kind enough by Andy to send me some of their beers, I can personally attest to the quality of their beers.  Everything from the most straightforward Golden Promise Bitter through to their complex Mixed Ferm Amber Larger truly hit the spot, with no flavour, aroma or mouthfeel out of place.In addition to brewing a variety of clean beer styles, Ampersand has its own barrel farm, purely dedicated to mixed fermentation and wood-aged beers.In this episode, we share a few beers and discuss everything from cask ale, commissioning a new brewhouse and barrel-aged beers, through to how Covid was the catalyst for committing their beers into cans more frequently, which - in turn - allowed the brewery to reach a national audience.THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAMCharles Faram have been sellers of hops since 1865 and hop growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varities from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, application and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Hop Foward on social media:hopforward.beer | LinkedIn | Twitter | Instagram | Facebook

On the Hop Forward Podcast this week, Nick & Sean share their Fermenting Thoughts on all things packaging and sustainability.  We discuss everything from the logistics of kegs, supporting venues, the value of cask beer and how simple design elements, such as texture on a label or point-of-sale material - when done properly - can make the difference.THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAMCharles Faram have been sellers of hops since 1865 and hop growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varities from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, application and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

In this episode of the Hop Forward Podcast, Nick chats with Topher Boehm, co-founder of Australia's Wildflower Brewing & Blending.  We discuss everything from how climate change is impacting beer production and Topher's views on terroir and terminology in beer, after reading an article published by Pelicile Magazine recently titled There is No Such Thing as Terroir in Beer.We also chat at length about how the brewery, which focuses on making beer with wild yeasts and bacteria, battled and overcame an infection, which crippled production and beer releases.  We explore how they isolated the source of the infection and the steps they took to identify what it was.THE HOP FORWARD PODCAST IS SPONSORED BY CHARLES FARAMCharles Faram have been sellers of hops since 1865 and hop growers for even longer.They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA.At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products.  In addition to leading varities from across the world, the Faram's Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK.If you would like more information or expert advice visit the brewer's resources and FAQ pages of the website or contact their technical advisors for different uses, application and recipes. They're always really happy to help.Visit www.charlesfarm.co.uk to find out more.Follow Hop Foward on social media:hopforward.beer | LinkedIn | Twitter | Instagram | Facebook

Nick and Sean's Fermenting Thoughts this week look at the current state of the brewing and hospitality industry across the UK and how some businesses are struggling to survive, while others have come out of the pandemic and are thriving.  We explore some of the reasons why this is the case and take a look at some of the things that all businesses can do to ensure they stay lean and invest in the right areas of their businesses.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

Beverage can painting has been around since the 1930s but due to the intensive offset lithography process, a common method for printing on aluminium packaging, microbrewers have had to sell massive quantities of cans to justify the cost.Historically, the process has involved prepress preparation of the artwork, followed by the creation of separate printing plates for each colour used in the design.  Ink is applied to the plates, transferred to rubber blanket cylinders, and then onto the aluminium cans as they pass through the printing press.  Each colour is applied in separate passes, and quality control measures ensure the final product meets standards.  After printing, the ink is dried and cured to prevent smudging.But what if there was a way for breweries to utilise the entire can for their artwork without the massive cost or minimum order quantities?  Recently, Oasthouse Engineering - a manufacturer and supplier of cans and machinery in Rotherham, UK, invested in a state-of-the-art digital printer that allows breweries of all shapes and sizes to print their artwork directly onto cans, changing the way that brewers present their beers.As a design and marketing agency, we're heavily invested in making sure our client's beers are presented in the best possible light.  Therefore, we partnered with Oasthouse Engineering for this special episode of the Hop Forward Podcast to discuss all things digital print and cans, before taking a look at the machine and having a few Greg Wallace moments along the way.Many of the leading craft brewers in the UK have already started using Oasthouse Engineering to print their cans, so we ask Sam Morris of the business to talk us through the process and discuss any requirements your own designers may need to be aware of when it comes to setting up designs for print.Moreso, Sam is passionate about sustainability and discusses how on-can digital printing is also beneficial to the recycling chain.To find out more visit https://oasthouse-engineering.com/digitally-printed-cans and visit the Hop Forward Instagram account to see the machine in action.THIS WEEK'S EPISODE IS SPONSORED BY OASTHOUSE ENGINEERINGThis week's episode of the Hop Forward Podcast is brought to you by Oasthouse Engineering.  For over 20 years Oasthouse Engineering has been servicing the food, beverage and drinks dispensing industries. They have worked to secure partnerships with some of the best manufacturers of packaging equipment, as well as significantly investing in their own originally engineered machinery. Whether it be bright, labelled, sleeved or digitally printed cans, Oasthouse Engineering has you covered with low MOQs, excellent customer service and high-quality print and package.Visit oasthouse-engineering.com for more info.Stay tuned to hear more about their state of the art digital printing as we hop into this week's episode of the Hop Forward Podcast.

On 1st August 2023, the United Kingdom will implement a new system for alcohol taxation in a 'radical simplification' (Rishi Sunak' of the system, moving from a percentage-based discount to a cash discount basis.  In addition, various reliefs - including 'draught relief' designed to encourage people back into the pub - have been included in the changes.However, it has already been reported that a global brewer has informed publicans that one of its flagship lager brands is to reduce its ABV from 3.8% to 3.4%, creating an annual cost saving of around £15m.To the frustration of alcoholic beverage producers, the specific details were only published by HMRC at the start of July, only weeks away from the new system going live.  With an expansive amount of changes afoot and little time to fully understand them, it's little wonder that brewers and licensees are feeling confused, having been left in the dark for so long.On the podcast this week, we're joined by SIBA's Head of Public Affairs and Policy, Barry Watts, as he explains the changes and their impacts on the sector.Given the complex nature of the changes, we have included the following resources for you to help digest the information we discuss in this episode: https://toolbox-siba.co.uk - SIBA members can gain access to a variety of tools, including a calculator to help work out their duty cash discount. Email Barry Watts - Barry has invited anyone - SIBA member or otherwise - to contact him if you have any questions Steve Dunkley at Beer Nouveau has written extensively on the subject of the reforms and offers a variety of tools. Official info from HMRC - also includes a calculator

Nick & Sean discuss business rates this week and how they feel the system is outdated and in need of an overhaul.  They also discuss how everything impacts everything else, so taxes can't be looked at in isolation from the rest of business and life.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

The Kings Head in Bristol dates back to the mid-1800s and resides in a building going back to the 17th century.  Over the years, it has seen many landlords and pub companies come and go.  In the 1970's, the pub was saved from demolition as the council sought to regenerate the area, only being saved by a group of dedicated locals who fought to retain the historic pub.After many years of being operated by a major pub chain, The Kings Head was restored to being a freehouse as Kelly & Bob from Good Chemistry Brewery took on the venue, alongside their pre-existing taproom, The Good Measure.In this episode, we join Kelly & Bob at SIBA Beer X to discuss the pressures involved in running a historic pub, as well as the future of cask beer and how their brewery is fairing during economic conditions that are tough on brewers and operators alike.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Nick Law and Sean Robinson share their latest Fermenting Thoughts as they delve into the world of pre-pack administrations and their impact on the brewery and hospitality supply chain.In this thought-provoking discussion, we explore how pre-pack administrations function, why it's harmful to suppliers, why we feel it is immoral and, ultimately, how it damages the brand concerned looking to save their business by off-loading debt in this manner.  We also look at bad credit and possible ways the industry could handle this better as a whole.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

When you hear the word Jaipur, chances are a beer comes to mind before the Indian city. This renowned beer, inspired by the vibrant flavours of the Rajasthan region, recently celebrated its 18th anniversary. Jaipur boasts a spicy hoppiness, firm bitterness, and floral fruitiness, complemented by a robust ABV that adds layers of complexity.Despite Jaipur comprising a significant portion of Thornbridge's production, the UK brewery, located in Bakewell, Derbyshire, is far from a one-trick pony. Thornbridge has maintained its position as a global leader in innovation, quality, and drinkability over the years.We recently had the opportunity to meet with co-founder Simon Webster and discover what drives this brewery's success. In this episode, we delve into Thornbridge's early days and its remarkable evolution. We explore the collaborative efforts that saved Kelham Island Brewery from becoming a relic of the past, and discuss the challenges that breweries like Thornbridge face in today's brewing and hospitality industry.Additionally, we catch up with James Lewis and Paul Evans from Ninkasi Rentals & Finance to discuss the advantages of renting a tank for your brewhouse, highlighting how it may be a preferable alternative.THIS EPISODE IS SPONSORED BY NINKASI RENTALS & FINANCENinkasi Rentals & Finance is an ideal partner for fast-growing and innovative businesses ensuring maximum flexibility of production to take advantage of the very latest techniques, styles and market opportunities.Ninkasi provides high-quality equipment to the drinks industry and has a range of products in stock available for immediate delivery.  As drinks industry experts they not only deliver and install equipment but also happily provide further support to you and your business.Visit ninkasirentals.co.uk today to find out more.Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.

Situated in rural mid-Wales, Wilderness Brewery are a small team dedicated to creating and ageing interesting farmhouse-style beers.  Wilderness Brewery was founded by head brewer James in 2017.  Having worked for Howling Hops in the heart of London for several years, James and the family moved to the countryside for a slower pace of life.This attitude is reflected in their beers.  Wilderness Brewery predominantly focuses on making wild beers, co-ferments, barrel-ageing and mixed-fermentation beers.  'We don't rush into things, we like to let nature do the talking' says James, the brewery's founder.Joining James to bring their marketing expertise is Helen Smith.  Helen is also the founder of the Burum Collective, an organisation that is volunteer-led, created by hospitality workers, with a focus on education, improving industry-wide workplace practices, and developing and fostering a safer, more inclusive environment on both sides of the bar.Helen works part-time with James and brings their expertise to help spread the word about some of the finest wild and mixed-fermentation beers you'll ever try.In this episode, we discuss everything from James' moving to the countryside to set up the brewery, how they operate as a team, brew, blend and package their beers, through to the four pillars that guide their business ethos: transparency, supporting charitable causes, being eco-friendly and creating equality in the workplace.Find out more about the brewery and buy their beers from www.wildernessbrew.co.uk---Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.

Co-owners Naomi and Dave Hayward of Windsor and Maidenhead's multi-award-winning craft beer business A Hoppy Place announce the launch of a new brewery in the heart of Windsor, Berkshire:  Indie Rabble Brewing Co.Recorded at this year's SIBA Beer X, the UK's biggest brewing and beer tradeshow, Nick sits down with Naomi and Dave to chat beer politics and about their latest venture, which seems the pair teaming up with Alex Rowlands as Head Brewer (formerly Windsor & Eton, Thornbridge Brewery and Phantom Brewing Co) and Alison Steele on operations and scheduling.We discuss everything from Lo2No alcoholic beers and stocking a wide range of beverages, to some of the notions that didn't quite make it over the line at the SIBA AGM this year.  Naturally, the conversation turns to the new brewery and why the bold decision to open one in such a turbulent market.Note: This was recorded on location in a noisy environment.  We've done everything we can to eliminate as much background noise as possible.---Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.

In this week's episode, we take a drive to the picturesque Yorkshire town of Shipley, where Salt Beer Factory is nestled amidst rolling hills in an old tram shed. The brewery and bar are magnificent, boasting crispy stone-baked pizzas, sleek decor, and fantastic beers, making for a stylish and enjoyable venue.However, our main purpose for visiting Salt was to catch up with Pip Young, one of our oldest friends in the beer industry, who not only serves as the Brewery Manager of Salt Beer Factory but is also the founder of The Coven - an organization dedicated to promoting diversity and inclusivity in craft beer.The Coven also trains welfare officers for beer festivals to ensure that individuals from all walks of life, particularly people from ‘the otherhood', that is those who are often underrepresented culturally, feel safe and included.The Coven has evolved over time and grown into a movement gaining momentum within the prominent UK beer scene. As an old friend, this episode is a bit more informal than usual - so much so that Pip interviews Nick about his hearing condition and experience in noisy taproom environments for the first 10 minutes or so.Nonetheless, we cover a wide variety of themes that include everything from neurodiversity, milkshake IPAs, alpacas, Pip's involvement with Salt, the work of the Coven, and Nick's continual likening himself to U2's Bono.We're also joined by Andrew Patterson from Lallemand Brewing to talk about an exciting new development in the world of yeast.THIS WEEK'S EPISODE IS SPONSORED BY LALLEMAND BREWINGRevolutionise your low-alcohol beer production with Lallemand Brewing LoNa™.  What if you could effortlessly brew great-tasting low alcohol beer across many styles? Low- and no-alcohol beers have seen a recent boom in popularity as consumers cut back on alcohol and opt for healthier alternatives. It's predicted that the NA Beer segment will be worth $46.6b by 2025.Historically speaking, low-alcohol beer has been low body, bland, worty.   The negative taste perceptions of low-alcohol beer have prevented large numbers of consumers from trying it. In one study, as many as 52% of beer drinkers in the UK say that low/no-alcohol beer doesn't taste as good as regular beer.Traditionally, removing alcohol in beer has been costly and complicated.Low-alcohol beer has traditionally been produced using one of two techniques: vacuum distillation (heating up and evaporating the alcohol) or membrane filtration (removing unwanted ethanol molecules). Both methods are complicated and expensive, in both capital and energy use. And with these techniques, the beer's flavours and aromas can easily turn undesirable.LalBrew® LoNa™ is an innovative maltose-negative hybrid yeast strain that has been selected to have ideal characteristics to produce low and non-alcoholic beers.  As a Saccharomyces cerevisiae strain of yeast, LalBrew® LoNa™ performs like an ale producing a clean and neutral aroma profile, no phenolic flavours, and significantly reducing aldehydes that cause worty flavours.Visit https://www.lallemandbrewing.com/lona to find out more.---Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.

Hyperlocalisation in craft beer refers to the trend of breweries focusing on creating and distributing their beers within a very limited geographic area, typically within a few miles of the brewery. The idea behind this approach is to create a strong sense of community around the brewery, while also allowing the brewer to experiment with locally-sourced ingredients and flavours that are unique to that particular area.Hyperlocalisation can also be seen as a way for small breweries to compete with larger, more established breweries that have wider distribution networks. By focusing on a small geographic area, hyperlocal breweries can offer a more personal and intimate experience, and build a reputation for quality and innovation that is difficult to replicate on a larger scale.This week, we have the pleasure of speaking with Amity Brew Co, a brewery located in Sunny Bank Mills, in the northwest of Leeds, England. Amity Brew Co prides itself on its focus on community, friendship, and, of course, fantastic beer. Join Nick as he sits down with Rich and Russ from the brewery to explore the unique qualities that set brewpubs and the communities they serve apart, as well as some of the challenges they face.Nick also chats to Mike Benson from Crisp Malting Group to discuss mash efficiency and what you can do to improve yours.THIS WEEK'S EPISODE IS SPONSORED BY: Crisp Malting GroupAt Crisp Malt we have lived and breathed malting since 1870. With our passion and expertise, we produce and supply the finest UK malt to the brewing and distilling industry across the globe.  Visit https://crispmalt.com/our-malts/heritage to discover more!---Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.

In the latest episode of the Hop Forward Podcast, we are thrilled to have Toby from RedWillow Brewery as our special guest. RedWillow Brewery is a small independent brewery based in Macclesfield, Cheshire, UK, that has been making exceptional beers since 2010.During our conversation, founder Toby McKenzie shares with us the story behind their renowned Heritage Porter and how they incorporate heritage malts to create unique and complex flavours.  We also dive into their approach to brewing different beer styles and how they stay true to their ethos of producing modern cask beer.We explore the importance of creativity in the brewhouse and how something has been lost in translation from the early days of the craft beer boom when people were making a wide variety of beer styles, in comparison to today where Hazy IPAs rule the roost.We also speak to Mike Benson from Crisp Malting Group at SIBA Beer X, discussing the application of their range of heritage malts.---THIS WEEK'S EPISODE IS SPONSORED BY: Crisp Malting GroupAt Crisp Malt we have lived and breathed malting since 1870. With our passion and expertise, we produce and supply the finest UK malt to the brewing and distilling industry across the globe.We combine traditional and modern malting techniques at our sites in England and Scotland to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts; such as Chevallier Heritage Malt.The process of discovery is often a happy accident. In the case of Chevallier barley, a combination of an itchy toe, some good soil and a keen eye, turned a single ear of barley into a worldwide phenomenon and established the flavour of English beer for a century.It's with similar serendipity that our heritage malt range came about. Our friends at the John Innes Centre were searching for an old variety that could combat the disease, fusarium head blight and happened on Chevallier. Not only did it successfully resist this disease but the malt it produced made for a beer laced with a richness of flavour we hadn't encountered before in modern varieties. From just a handful of seeds, we have spent the past decade re-discovering the flavours of Chevallier and have been spurred on to uncover the stories and flavours of two more barleys that made brewing history, alongside our beloved Maris Otter.Visit https://crispmalt.com/our-malts/heritage to discover more!---Looking for a BRANDING, help with your MARKETING or COMMERICAL expertise?Visit hopforward.beer to find out how we can help you get ahead the brewing and beer business.Follow Hop Forward on social media at:Facebook | LinkedIn | Twitter | InstagramLike the Hop Forward Podcast...?Leave us a review and give us some stars on Apple Music.

In Sheffield, a city that boasts several renowned breweries and is arguably the cask-beer capital of the United Kingdom, is there enough space to accommodate another small, independent brewery specialising in cask-produced beer...?  Well, if Grizzly Grains Brewing is anything to go by, then we would certainly argue there is always room for one more!Sam Bennett, like many brewers, began his brewing journey from home on a nano-system that was generously donated by a fellow brewer in the city. Thus, Grizzly Grains Brewing was born! In this episode, you'll discover how Sam overcame the hurdles presented by the pandemic, secured a unit, and purchased a 5BBL brewhouse to expand his one-man operation.Not only is Sam passionate about cask beer (and putting Dark Mild into keg!), but he also keeps bees, makes Mead and brews a variety of Saisons using fruit grown and harvested - where possible - within a few miles of the brewery in Sheffield.We also talk about sausage rolls.Stay tuned to the SIBA Business Award-winning Hop Forward Podcast to also find out more from Steve and Mike at Crisp Malting Group, who discuss all things Maris Otter and what the acclaimed malt can do for your beers.THIS EPISODE IS PROUDLY SPONSORED BY CRISP MALTING GROUPAt Crisp Malt we have lived and breathed malting since 1870. With our passion and expertise, we produce and supply the finest UK malt to the brewing and distilling industry across the globe.We are brewing malt suppliers to a diverse range of partners; from the independent small craft brewery and whisky distillers to large global beverage companies. We ensure a tailored approach every time for all our customers, only supplying the best malt for their award-winning beers and whiskies.Our Finest Maris Otter® Ale Malt is prized all over the world for the incredibly rich and moreish ales it helps to create. Our brewers tell us it is always flavourful, easy to brew with and returns that characteristic malt body that has made it famous over more than 50 years of barley cultivation.Find out more and speak to your local representative by visiting crispmalt.comFollow Nick:hopforward.beer | LinkedIn | Twitter | Instagram

This week, Nick and Sean discuss neurodivergence in hospitality spaces and chat about some of the things operators and brewery taprooms alike could do to consider those on the autistic spectrum or with any other special needs.  Just a heads up: this is a complex issue that we don't and can't be resolved in 18 minutes, but is a subject close to our hearts.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

This week, we're taking a departure from beer and diving into the world of cider. Nick shares his personal fascination with cider and his quest to learn more about the fermented beverage.  Joining him is Mike Pomranz, the man behind The Cider Hole in Sheffield and Beer & Food writer, who is on a mission to challenge the negative stereotypes associated with cider, whilst making some fantastic ciders from his unit in Shalesmoor.With his knowledge and humour, Mike shares his passion for all fermented beverages and the process of making cider using apples from gardens across the Steel City.Just a heads up, the episode contains some strong language and has some distorted sound levels.  But if you're ready to learn about the world of cider and challenge your perceptions, this is an episode you don't want to miss!Plus, stick around for a quick update on the upcoming SIBA Beer X event and two seminars you're not going to want to miss. Don't miss out!THIS WEEK'S EPISODE OF THE PODCAST IS PROUDLY SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphurous off-flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post-fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

In this episode of the Hop Forward podcast, hosts Nick Law and Sean Robertson delve into the controversial world of marketing transparency in the beer industry.  They begin by discussing BrewDog's recent controversy over their decision to partner with ABInBev to brew their flagship brands in China.The conversation then turns to the differences between a brand like Madri vs Guinness and how the latter still feels authentic and embraced by all craft beer drinkers, despite also being owned by a global beverage company.Throughout the episode, Nick and Sean emphasize the importance of transparency in marketing and urge breweries to be honest about their values and practices.  As ever, the episode provides thought-provoking insights into the complex intersection of beer, marketing, and ethics, while Nick tries not to offend the French.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

In this episode, we sit down with Cheryl and Dan from Somerset's Quantock Brewery to discuss the exciting topic of upscaling your brewhouse.Join us as we dive into the challenges and opportunities of taking your brewery to the next level.  We'll explore the process of expanding your brewhouse, from sourcing new equipment to scaling recipes, and how to navigate the financial and logistical considerations along the way.Our guest, Quantock Brewery, shares their experiences of upscaling their own brewery, from the initial planning stages to the final commissioned brewhouse. They discuss the benefits of upscaling, including increased production and catering to subscription customers and international markets, as well as the potential pitfalls to avoid including considerations around drainage, power and the things we often fail to think about.Whether you're a seasoned brewer looking to expand your operation or a newcomer to the craft beer scene, this episode is a must-listen.  Tune in to the Hop Forward Podcast and join us as we explore the exciting world of upscaling your brewhouse.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

In this episode, we sit down with George Brook, co-owner of Triple Point Brewery in Sheffield. With a passion for craft beer and a drive for success, George and his dad, Mike, took a risk and purchased the Sentinel Brewhouse kit and took over the space.  George shares the story of how they turned the struggling brewery into the thriving business it is today, with a focus on selling beer to trade customers.For more of the back story, go back and listen to Episode 4: Ups & Downs of Running a Brewhouse, with Master Brewer Alex Barlow.He delves into the strategies and techniques they used to increase sales, from building relationships with local bars and restaurants to expanding their product offerings.  We also discuss the challenges they faced and how they overcame them, from navigating the competitive market to balancing the financial side of the business.Join us for a fascinating conversation with George Brook as he shares his insights and experiences on growing a successful craft brewery, and how he and his dad brought Sentinel Brewhouse back from the brink. Whether you're a beer lover or a business enthusiast, this episode is not to be missed.Also on this week's show, we're joined once again by James from Ninkasi Rentals & Finance, who talks about CO2 recapture and how to save money in your brewhouse by harnessing the CO2 created by fermentation.THIS WEEK'S SHOW IS SPONSORED BY: Ninkasi Rentals & FinanceNinkasi Rentals & Finance is an ideal partner for fast growing and innovative businesses ensuring maximum flexibility of production to take advantage of the very latest techniques, styles and market opportunity. Ninkasi provide high quality equipment to the drinks industry and have a range of products in stock available for immediate delivery.  As drinks industry experts they not only deliver and install equipment, but also happily provide further support to you and your business.Visit ninkasirentals.co.uk today to find out more.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

This week, Nick & Sean take a quick look at sales and some of the considerations breweries of any size should make when it comes to selling their beer.  Is there a 'silver bullet' when it comes to selling craft beer to publicans, operators and retailers...?  You'll need to listen to find out!Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

In this episode of Hop Forward Podcast, we sit down with John and Ollie from Great Beyond Brewing Company. These two industry veterans have a wealth of experience in the world of beer, having previously worked for Fourpure Brewing Company before branching out on their own to start Great Beyond Brewing Company in Hoxton.Join us as we hear about their journey from corporate beer to independent craft brewing, and learn about the unique beers and brewing techniques they're experimenting with at Great Beyond, as well as the time that John met Boris Johnson and Rishi Sunak.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Bad puns aside, on the Hop Forward Podcast this week we're excited to welcome Karl Boon of Belgium's Brouwerij Boon, who shares his expertise on all things Gueuze and Lambic.Karel is well-known for his passion and commitment to creating high-quality, authentic Belgian beers, taking on the role alongside his brother Jos, from his father Frank, who set the brewery up in 1978.We discuss the unique process of brewing Gueuze, how they achieve the perfect balance of flavours every time given the spontaneous nature. This is an episode you won't want to miss for anyone interested in learning more about this traditional Belgian style of beer.Also on this week's show, we're joined by the team from Ninkasi Rentals & Finance, who will be sharing insights on how to grow your brewery throughout tough economic conditions.  We look at the ways in which the current economic crisis is similar to and different from the recession of 2008, why crowdfunding is no longer a viable option and explore alternative financing options for your brewery.THIS WEEK'S SHOW IS SPONSORED BY: Ninkasi Rentals & FinanceNinkasi Rentals & Finance is an ideal partner for fast growing and innovative businesses ensuring maximum flexibility of production to take advantage of the very latest techniques, styles and market opportunity.  Ninkasi provide high quality equipment to the drinks industry and have a range of products in stock available for immediate delivery.  As drinks industry experts they not only deliver and install equipment, but also happily provide further support to you and your business.Visit ninkasirentals.co.uk today to find out more.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

In our Fermenting Thoughts this week, Nick and Sean discuss the Wild Beer Co buyout by Curious, the resurrection of Kelham Island Brewery and ask the question, 'Do consumers really care about transparency?'.We also discuss how supermarkets have massive amounts of leverage over our lives and explore why working on your vision, values and core philosophy is a much better foundation for your brewery than a brewery floor.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

January is a time for self-reflection, focus and setting goals and targets for the new year that lies ahead.  So, in the spirit of the season and asking questions about the future of my own brewery (www.emmanuales.co.uk) I thought it time to crack out a discussion I had with George Collins of Cornwall's Bluntrock Brewery a few months ago.All Bluntrock beers are designed, brewed & sold on site out of three shipping containers, one of which houses their taproom, one their coldstore and one their 150L (yes, one hundred and fifty litre) brewery and 1, 2 and 3BBL fermenters.In this episode, we ask whether the nano brewery taproom model is even viable, ever practical or makes financial sense?  Given that Bluntrock Brewery and taproom is now a popular destination for locals and tourists alike, we would argue it does... but certainly not without its challenges!We discuss the brewery, the impracticalities, the taproom, beer trends and look to the future, both for Bluntrock's expansion and where the wider industry is heading.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Happy Christmas everyone!  We've got some great full length episodes coming in the New Year (stay tuned to the end to find out more!) but we thought we'd throw in some Fermenting Thoughts on live music venues, lo-to-no ABV beers and why venues should feed their damn musicians!Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

In these Fermenting Thoughts, Nick and Sean get festive and discuss plans for Christmas and our ideal cask beers for Christmas, which leads us on to a question, 'What Makes a Good Pub?'.  Sean shares from his experience of running hospitality venues over the many years why a pub should be like a warm hug, while Nick goes off on a rant about some craft beer venues alienating families with children while, at the same time, claiming they're 'inclusive'.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

On Monday 4th December 2022, it was announced that Warrington's Twisted Wheel Brew Co had ceased trading.  Numerous factors contributed to the closing of this much loved brewery, including Covid, consumer confidence, cost of living crisis and the escalating costs of raw materials.The announcement came within days of Wild Beer Co - a brewery renown for its barrelling programme - statement that they had gone into administration and were seeking a buyer for the business.As you can imagine, the craft beer industry is on tenterhooks right now as businesses throughout the supply chain do what they can to survive the bleak midwinter.Former Twisted Wheel brewer, Anthony Barrett, joins us this week to share his experiences of working as a brewer over the years, including his time at Vocation Brewery, and shares his reflections on the state of the industry and moving forward once a brewery has ceased trading.This conversation was recorded the day after the announcement went live.  By the time you're listening to this, Twisted Wheel may be resurrected with Anthony at the helm or may, like many other, be another causality of the economic wrecking ball.We're also joined again this week by Will Rogers, Technical Director of Charles Faram & Co, who gives us an update on their breeding programme.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

In a new series of industry insights, Hop Forward host Nick Law is joined by The Beverage Agent Sean Robertson for their regular reflections on the beer, beverage and hospitality industry.This week, in response to two announcements from Wild Beer Co and Twisted Wheel, we discuss brewery closures and try to take a practical look at what breweries can do in these unstable economic times to try to save their businesses.Follow Nick:hopforward.beer | LinkedIn | Twitter | InstagramFollow Sean:LinkedIn | Twitter | Instagram

Times are tough for brewers, retailers, hospitality and supply chain businesses at the moment.  Raw materials, chemicals, packaging costs and even blue roll has increased exponentially in price.  And that's not even to mention business rates, taxation and the like.In a recent blog post, Steve Dunkley of Manchester's Beer Nouveau reported that no less than 47 breweries have closed in 2022.  Similarly, various announcements from community pubs, beloved craft beer bars and bottle shops have come thick and fast, sometimes with several announcements in one day.In this week's episode, we're joined by bar and bottle shop owner Dave Hayward from Windsor and Maidenhead's A Hoppy Place to reflect on the issues for beer businesses during these challenging times.  We also discuss tips for brewers looking to sell to independent venues such as his, how pinning your values to the mast is a double-edged sword, and how building a strong community around your brewery or bar creates an asset that no amount of money can buy.We're also joined by Technical Director Will Rogers of Charles Faram & Co to chat about how brewers can save money with their hop usage, while still creating world class beers with great flavour.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

We celebrate episode 150 of the Hop Forward Podcast by travelling to England's Rural Capital of Food to visit Round Corner Brewing.  Situated in the market town of Melton Mowbray, famous for the pork pie, co-founder of the brewery Combie Cryan joins us to answer the question that many brewing businesses may be asking during the current economic crisis: what does it take to run a brewery in 2022?Over a delightful Baltic Porter, we try to answer that question, while also looking back at the brewery's journey thus far to celebrate the successes and consider the challenges that have presented themselves to their business in particular.Additionally, Andrew Paterson from Lallelmand joins the show to talk about their latest hybrid-lager strain, Lalbrew NovaLager yeast.  LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid (non-GMO), selected to produce clean lager-style beers with the optimal fermentation performance of ale yeast.Also, be sure to check out our good friends at Great Beyond Brewing Co in Hoxton, London, who are launching their brewery and taproom this weekend.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

On the Hop Forward Podcast this week, we're joined by Neil Rothwell - co-founder of Liverpool's Top Rope Brewing.  Coming up to their 6th birthday celebrations, we take a look back at their journey and explore Liverpool's beer scene.  We also discuss the many challenges they (and similar breweries) have and are facing as they wrestle their way through these turbulent times.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more details Notes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeastCrisp – malt and malt extractsWeyermann® - speciality malt and malt extractsMurphy & Son – Brewing aidsRankin Brothers & Sons – ClosuresTotally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

This week on the Hop Forward Podcast, we're joined once again by author Pete Brown to discuss his latest book, Clubland: How The Working Men's Club Shaped Britain.  We explore some of the questions surrounding classism, the preconceptions many people have about social clubs and working men's clubs, as well as exploring whether craft brewers should be creating offerings that cater to social clubs and their patrons.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations. Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more details Notes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to): Fermentis – yeast Crisp – malt and malt extracts Weyermann® - speciality malt and malt extracts Murphy & Son – Brewing aids Rankin Brothers & Sons – Closures Totally Natural Solutions – Hop products and non-hop flavourings https://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

There's no doubt that the introduction of the Deposit Return Scheme will cause unnecessary disruption to beverage producers here in the United Kingdom.  But how much havoc will this ill-thought-out scheme actually have on its micro-brewers?Coming hot on the heels of a pandemic, an economic and energy crisis, historic changes to how alcohol tax is calculated and a war that has had a major impact on the supply chain, the Deposit Return Scheme could be viewed as yet another nail in the coffin for brewers struggling to stay alive.On the Hop Forward Podcast this week, we talk to Barry Watts - Head of Public Affairs at SIBA (Society of Independent Brewers Association) about what can only be described as a 'slow train crash hurtling down the tracks'.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

A recent article from Paste Magazine called Iconic Craft Breweries Are Completely Surrendering to IPA Dominance has divided opinion on IPAs in discussions online amongst beer lovers.As someone who has a love-hate relationship with IPAs (mostly Hazy IPAs using Citra, Simcoe and Mosaic that look and taste like the next Hazy IPA), this article got me thinking about the nature of marketing IPAs, why we brew them more than anything else, and how lager fits into it all.Maybe there's room for breweries out there to swim upstream and focus their energies on dark beers, such as Anspach & Hobday's London Dark.Either way, these are my fermenting thoughts on IPA and whether too should be taking a leaf our of Sierra Nevada's book and mainly pushing them to our customers.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn