Podcasts about brewery manager

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.

For the last Episode of the year, we sit down and chat with Peter Grady, Brewery Manager of Britains only Trappiste Brewery, Tynt Meadow. This was a really fascinating conversation, covering everything from the monks themselves, their faith and of course, the beer. Hope you enjoy it! Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Pip Young, founder of The Coven Brewsters and Brewery Manager at Salt Beer Factory. To start, Pip tells us about her business, 30 Six Co, and the projects it encompasses, including Flour to the People and The Coven Brewsters. You'll hear all about what she's accomplished so far and her exciting plans for the year ahead. We also discuss her role as Brewery Manager at Salt Beer Factory and the collaboration brew that brought both of her worlds together. Finally, Pip shares her advice on how to get into the beer industry and what she enjoys most about being a part of it. (Just a quick heads up, Pip was chatting with me from the brewery taproom, so there's a bit of background noise on her end, but hopefully it's not too distracting!) Here's Pip…

Chloe Rossi talks to Lloyd Manship, who is the Brewery Manager at Budweiser Brewing Group's Magor site in Wales .

In this episode of On the Road with Beer Sessions Radio, host Jimmy Carbone travels to the Capital region near Albany, New York. You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable. The license to brew and serve beer on site has allowed local beverage producers to prosper. In the nearby town of Rensselaerville, you’ll meet the people behind a brewery that is primarily dedicated to learning the best ways to use New York State grains and hops in beer. Finally, we visit the capitol building in Albany and a nearby brewer who has chosen not to source completely locally-- for some unexpected reasons. Carey Institute / Helderberg Brewery Helderberg Brewery is a project of the Carey Institute’s Sustainable Communities Program, located on the Carey Institute’s 100-acre estate in Rensselaerville. It is a fully operational farm brewery and brewery incubator led by Rebecca Platel, the Sustainable Communities Program and Brewery Manager, and Greg Hostash, the Head brewer. Helderberg works to build a farm-to-glass supply chain connecting farmers, malt houses and craft beverage producers in the Capital Region. They've hosted workshops since 2013 for farmers interested in growing hops and small grains, and provide frequent hands-on learning and technical workshops for the region’s many craft beverage producers. Indian Ladder Farms Laura Ten Eyck, the great granddaughter of Indian Ladder Farms founder, Peter Ten Eyck, and her husband, Dietrich Gehrig, are continuing their family’s century-old tradition of living close to the land. What began in 1916 as a dairy farm with Guernsey cattle has developed over four generations to become a prolific apple orchard that yields delicious cider. Indian Ladder Farms now grows its own hops and barley, much to the delight of those who have a passion for the beer they brew. Their vision is to stay “hyper-local,” growing ingredients and making their own products for the Albany community while preserving the pristine landscape via a land trust. Laura and Dietrich recently published The Hop Grower’s Handbook, which provides an inspiring account of the history of hop cultivation on the land surrounding their farm as well as practical guidance for those who would like to join the ‘farm to glass’ movement. C.H. Evans Brewing Co. / Albany Pump Station Now located in the original water pumping station for the Albany Water Works, C. H. Evans Brewing Co. has been the work of the Evans family for three generations. Their original brewery was built in Hudson, NY in 1786 and it continued production until prohibition in 1920. In 1999, Neil Evans decided to revive his family’s historic brewery. Today, Neil and Head Brewer Scott Veltman, formerly of Brewery Ommegang, are rebuilding the Evans' beer legacy by sourcing ingredients from local farmers as frequently as possible and recreating historic early 19th century recipes like Albany Ale. C.H. Evans also has developed new classics; such as their Award-winning English style Kick-Ass Brown Ale, a real crowd pleaser.

In this episode of On the Road with Beer Sessions Radio, host Jimmy Carbone travels to the Capital region near Albany, New York. You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable. The license to brew and serve beer on site has allowed local beverage producers to prosper. In the nearby town of Rensselaerville, you’ll meet the people behind a brewery that is primarily dedicated to learning the best ways to use New York State grains and hops in beer. Finally, we visit the capitol building in Albany and a nearby brewer who has chosen not to source completely locally-- for some unexpected reasons. Carey Institute / Helderberg Brewery Helderberg Brewery is a project of the Carey Institute’s Sustainable Communities Program, located on the Carey Institute’s 100-acre estate in Rensselaerville. It is a fully operational farm brewery and brewery incubator led by Rebecca Platel, the Sustainable Communities Program and Brewery Manager, and Greg Hostash, the Head brewer. Helderberg works to build a farm-to-glass supply chain connecting farmers, malt houses and craft beverage producers in the Capital Region. They've hosted workshops since 2013 for farmers interested in growing hops and small grains, and provide frequent hands-on learning and technical workshops for the region’s many craft beverage producers. Indian Ladder Farms Laura Ten Eyck, the great granddaughter of Indian Ladder Farms founder, Peter Ten Eyck, and her husband, Dietrich Gehrig, are continuing their family’s century-old tradition of living close to the land. What began in 1916 as a dairy farm with Guernsey cattle has developed over four generations to become a prolific apple orchard that yields delicious cider. Indian Ladder Farms now grows its own hops and barley, much to the delight of those who have a passion for the beer they brew. Their vision is to stay “hyper-local,” growing ingredients and making their own products for the Albany community while preserving the pristine landscape via a land trust. Laura and Dietrich recently published The Hop Grower’s Handbook, which provides an inspiring account of the history of hop cultivation on the land surrounding their farm as well as practical guidance for those who would like to join the ‘farm to glass’ movement. C.H. Evans Brewing Co. / Albany Pump Station Now located in the original water pumping station for the Albany Water Works, C. H. Evans Brewing Co. has been the work of the Evans family for three generations. Their original brewery was built in Hudson, NY in 1786 and it continued production until prohibition in 1920. In 1999, Neil Evans decided to revive his family’s historic brewery. Today, Neil and Head Brewer Scott Veltman, formerly of Brewery Ommegang, are rebuilding the Evans' beer legacy by sourcing ingredients from local farmers as frequently as possible and recreating historic early 19th century recipes like Albany Ale. C.H. Evans also has developed new classics; such as their Award-winning English style Kick-Ass Brown Ale, a real crowd pleaser.

In this episode of On the Road with Beer Sessions Radio, host Jimmy Carbone travels to the Capital region near Albany, New York. You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable. The license to brew and serve beer on site has allowed local beverage producers to prosper. In the nearby town of Rensselaerville, you’ll meet the people behind a brewery that is primarily dedicated to learning the best ways to use New York State grains and hops in beer. Finally, we visit the capitol building in Albany and a nearby brewer who has chosen not to source completely locally-- for some unexpected reasons. Carey Institute / Helderberg Brewery Helderberg Brewery is a project of the Carey Institute’s Sustainable Communities Program, located on the Carey Institute’s 100-acre estate in Rensselaerville. It is a fully operational farm brewery and brewery incubator led by Rebecca Platel, the Sustainable Communities Program and Brewery Manager, and Greg Hostash, the Head brewer. Helderberg works to build a farm-to-glass supply chain connecting farmers, malt houses and craft beverage producers in the Capital Region. They've hosted workshops since 2013 for farmers interested in growing hops and small grains, and provide frequent hands-on learning and technical workshops for the region’s many craft beverage producers. Indian Ladder Farms Laura Ten Eyck, the great granddaughter of Indian Ladder Farms founder, Peter Ten Eyck, and her husband, Dietrich Gehrig, are continuing their family’s century-old tradition of living close to the land. What began in 1916 as a dairy farm with Guernsey cattle has developed over four generations to become a prolific apple orchard that yields delicious cider. Indian Ladder Farms now grows its own hops and barley, much to the delight of those who have a passion for the beer they brew. Their vision is to stay “hyper-local,” growing ingredients and making their own products for the Albany community while preserving the pristine landscape via a land trust. Laura and Dietrich recently published The Hop Grower’s Handbook, which provides an inspiring account of the history of hop cultivation on the land surrounding their farm as well as practical guidance for those who would like to join the ‘farm to glass’ movement. C.H. Evans Brewing Co. / Albany Pump Station Now located in the original water pumping station for the Albany Water Works, C. H. Evans Brewing Co. has been the work of the Evans family for three generations. Their original brewery was built in Hudson, NY in 1786 and it continued production until prohibition in 1920. In 1999, Neil Evans decided to revive his family’s historic brewery. Today, Neil and Head Brewer Scott Veltman, formerly of Brewery Ommegang, are rebuilding the Evans' beer legacy by sourcing ingredients from local farmers as frequently as possible and recreating historic early 19th century recipes like Albany Ale. C.H. Evans also has developed new classics; such as their Award-winning English style Kick-Ass Brown Ale, a real crowd pleaser.

Jennifer Glanville, Brewery Manager and a Brewer at Samuel Adams Boston Brewery in Massachusetts joins us.   Since 2001  Jennifer has brought her passion for brewing traditional and lost beer styles to the Boston Brewery.   The post The Sipping Point 03/16/2013 appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.