Podcasts about fyne ales

Although it's still a few months away I'm already getting excited about this year's FyneFest. It's one of the most important dates in my calendar, not just because we head up there to host our Meet the Brewer panel discussions, but because it's simply one of the best beer-focussed events that the UK has to offer.While I tend to get misty-eyed over glorious pints of Jarl from the source, I also recognise it as a chance to try some truly special beers that I don't normally get to enjoy. The Origins Bar, where our talks take place, is a great example of this. Here you'll find plenty of funky wild beers and mixed ferments from several breweries including Fyne's own Origins project, plus wild-fermented ciders from producers such as Ross-on-Wye. For this discussion we decided to focus on the biggest beers pouring at the festival: stouts, barleywines, strong saisons and biere de garde—the kind of beers a situation like FyneFest is the perfect place to treat yourself too. On the panel I'm joined by Gareth Young from Glasgow's Epochal Barrel Fermented Ales, Lally Morrison from Polly's Brew Co in Mold, North Wales, and Sean Knight from Siren Craft Brew in Berkshire. Each brewer brought something truly special for us to taste, in addition to their wealth of knowledge and experience in producing these kinds of beers. Tune in for a little bit of ‘how' but plenty more ‘why' and, indeed, why we can expect lots more big beers from these breweries in the future.We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month.

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:

For the past few months I have been considering a very specific subgenre of British beer, its place in the wider culture of British beer, and my own enjoyment of it. You might call the beverages within this category by the name saison, sour, barrel-aged, or even mixed-fermentation. None of these terms, however, feel like they do this category, how exciting it is, or what it actually means to people justice. The reasons why they don't are multifaceted—not to mention complicated—but the reason why it's important that we do find the terminology to describe them is because of the vast range of quality and deliciousness producers of these sorts of beers are making. Some of the most stunning things I have drunk over the last 12 months have so often been left to mature in barrels or foeders, typically with a variety of yeasts and bacteria, and sometimes other ingredients ranging from foraged herbs to harvested fruits. I estimate that there are at least 50 producers of these beers within the UK at the moment (and as part of this project I hope to catalogue them). Some of these producers, like Balance in Manchester and Mills in Gloucestershire, are making these kinds of beers outright. Others, like Burning Sky in Sussex and The Kernel in London are making them alongside an existing range of “clean” beers. Now there's a word that easily defines a pale ale, lager or IPA. For some reason, though, I don't think “dirty” is going to work for the beers we're trying to talk about here. But what about “wild?” Sure, it's not not perfect, and I don't think there's a one size fits all solution here, but it works for me. (And how the hell do you present a beer like this to someone who doesn't know anything about them and call them “mixed-fermentation?” Honestly, it's an overly technical term that does nothing to describe how a beer actually tastes, and we need to move on from it.)There's a lot of work to do to unpack the excitement occurring in British Wild Beer, and that's a project I have assigned myself this year. This podcast, recorded in June 2024 at FyneFest, was pretty much the starting point for that thinking. It features an all-star cast, including The Kernel's Evin O'Riordain, Burning Sky's Mark Tranter, Will Harris from Balance Brewing and Blending, plus Dan Wye, who spearheads Fyne Ales own wild beer project: Origins. For a long time I have been asking “who are these beers for,” and you will hear me ask it as part of this panel discussion. Perhaps the biggest lesson this chat taught me is that this doesn't matter, but the beers that are being made definitely do. It's time we found the language that helps place them into the wider culture of British Beer.We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month.

It always brings me great joy to publish the recordings of the panel discussions we have at FyneFest each year. This year's were our best and busiest yet, with our new Origins Tent making our small portion of the festival feel more accessible and welcoming than ever before. Thanks to everyone that came down, and if you enjoy the sound of this, then head to fynefest.com this week to secure your tickets to next year's festival. We'll be back again, hosting more talks and tastings just like this one!Speaking of which, this has to be one of the most fun, most bonkers discussions we've had so far. The premise was a simple one: We talked up our favourite traditional beer styles. Styles like bitter, mild, porter, stout and old ale. A simple premise, really, but one that proved to be really effective. Traditional beer styles and cask dispense are having what feels like a moment right now, so here's hoping this turns out to be the beginning of something lasting, rather than a flash in the pan.Huge thanks again to our panellists, Jamie Delap of Fyne Ales, Bob Cary of Good Chemistry Brewing and Russ Clarke of Amity Brewing. Thanks also to Aidy Fenwick of Fyne Ales for helping us to organise these talks, and for running samples to our (very) thirsty audience. A last note: instead of publishing all five talks we recorded at FyneFest in one go, this time we're going to intersperse them between regular episodes. We hope this will keep things feeling a bit fresher (and it also means you won't be waiting as long for some of the fantastic interviews we've been recording to come out.) We hope you enjoy listening, and if you're enjoying the Pellicle podcast be sure to subscribe and leave a rating in your streaming app of choice, and tell some friends about us!We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month.

Yeast so often plays third fiddle in the conversation about beer, and how it's made. It never quite shares the limelight with hops, the most glamorous beer ingredient, and to some extent malt. And yet, it's one of the most fascinating elements within beer's makeup. In this episode we chat to Alix Blease of Lallemand, and dig into the importance of yeast in brewing.There's a saying some brewers like to peddle, not to mention Alix herself in this episode: “brewers make wort, yeast makes beer.” It's a statement I've never been inclined to agree with, because—as we learn in this episode—there are so many factors that can implement the fermentation process, and it is brewers, or cellar managers as they're typically referred to in a brewery, who control these various processes. Simple adjustments such as temperature, the size and shape of a particular fermentation vessel, and indeed the strain of yeast (or yeasts) itself will have wildly different influences on a particular beer's fermentation. Through the careful stewardship of their yeast, brewers can influence a variety of flavours and other characteristics that contribute hugely to the finished beer in your glass.Maybe, then, I can agree in part that the yeast does make the beer, but it wouldn't be able to do so without those who steward it. Perhaps, in terms of fermentation, it's more useful to describe brewers as shepherds, or perhaps yeast wranglers, who give these little critters the best possible chance to make a beer you and I will enjoy. In this episode, we learn why all of this is so important, and talk about some interesting developments in the future of yeast science, and how this will influence modern beer production.We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month.

There is no getting away from the fact that producing beer is a hugely energy intensive process. The very nature of brewing requires boiling a huge vat of liquid, which then needs to be cooled quickly, and kept at near freezing temperatures for several weeks. The finished product also needs constant refrigeration if it's to be kept at its best. Other processes connected to brewing, such as the farming of ingredients, and the production of the chemicals used for sanitisation, all add to its large carbon footprint.In this panel discussion, hosted by Matthew Curtis, we examine what both breweries and the folks who drink their beer can do to encourage breweries to take responsibility for adopting more sustainable practices in brewing. There's plenty to debate, from the use of organic grains, to carbon dioxide capture and reuse, to the controversial deposit return scheme that is just around the corner for the United Kingdom.Featuring Sarah Luxon (Wiper & True), Jamie Delap (Fyne Ales), and Sam McMeekin (Gypsy Hill).We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month. Get  your tickets to FyneFest 2024 here.

We can all agree that the last few years have been tough, and as a result, it can be difficult to find the joy in life's simple pleasures — of which beer is one of the best. The past decade in British brewing has been pretty exhausting, with thousands of newcomers entering the category, many of whom have been in a race to make the haziest, juiciest, pastriest, and most intense beers possible. As a result, many of us have reached our saturation point within beer culture.For this panel discussion, Jonathan Hamilton speaks to people from within the beer industry about their own experiences of what we're calling ‘beer burnout' and discuss ways in which we can regain joy from the simple pleasure that is enjoying a well made glass of beer. Hopefully, together, we can learn to Make Beer Fun Again.Featuring Lucy Clarke (Sureshot), Aidy Fenwick (Fyne Ales), and Dominic Driscoll (Thornbridge).We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month. Get  your tickets to FyneFest 2024 here. 

Perhaps one of the most exciting things to have happened within the UK brewing industry over the past decade is the birth of modern British lager. Whether they've been directly inspired by the brewing traditions of Germany and the Czech Republic, or by more contemporary influences such as the American West Coast, the wealth of great lager beers now produced by British breweries, from Helles, to Baltic Porters and even newer styles such as India Pale Lager, is breathtaking.For this discussion you'll join Pellicle co-founder, lager enthusiast, and Heriot Watt brewing and distilling masters alumni Jonathan Hamilton, along with an expert panel of brewers to chat about all things lager. If you want to learn your infusion mashing from decoction, or about things such as the influence and flavour of heritage barley varieties in lager brewing, then this is the discussion for you.Featuring Colin Stronge (Salt Beer Factory), Reece Hugill (Donzoko) and Hannah Davidson (Jolly Good Beer). We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month. Get  your tickets to FyneFest 2024 here. 

From the pandemic to Brexit, the cost of living crisis has impacted everyone's pockets. For brewers, the price of beer production is through the roof, with rising ingredient costs and soaring energy bills, everything has become significantly more expensive. Perhaps the greatest challenge, however, is passing this cost onto the consumer. Beer is an egalitarian product, and drinkers have always had an expectation that it remains affordable, accessible, and live in hope that it doesn't become a very occasional luxury.In this debate, featuring members of the brewing industry and hosted by Pellicle co-founder Matthew Curtis, we'll discuss the difficult subject that is the price of a pint. From the cost at the bar, to concepts like premiumisation, and whether there's actually a benefit (or not) to the price of beer going up, no stone will be left unturned. Audience participation will be encouraged—think of this as like Question Time but with much more beer.Featuring Andy Parker (Elusive Brewing), Charlie Harding (Bonne Vivante Marketing) and Alice Hayward (Cloudwater). We're able to produce The Pellicle Podcast directly thanks to our Patreon subscribers, and our sponsors Loughran Brewers Select. If you're enjoying this podcast, or the weekly articles we publish, please consider taking out a monthly subscription for less than the price of a pint a month. Get  your tickets to FyneFest 2024 here.   

This week we are taking some time to look ahead to some of the most exciting food and drink events in Scotland for 2023. First up Rosalind talks to Romano Petrucci about the Stranraer Oyster Festival, born of a desire to inject some much needed tourism into the area, Romano tells us how the festival came about and about the only remaining wild oyster bed in the whole of Scotland which lies just off Stranraer. Next up Rosalind spoke to Cara Houchen, Editor of The Staff Canteen, an industry website and community for chefs. Cara also hosts Grilled, a podcast attached to the website. They are bringing the podcast to The Gannet in Glasgow this March where they'll be joined by some famous faces. Finally, Rosalind is joined by Jamie Delap, Managing Director of Fyne Ales and Fyne Fest. Jamie's family business has been on the same site for well over 100 years and in recent times has become the location for Fyne Fest, a beer and music festival, which keeps growing in popularity. Jamie tells us how this all came about and shares with us the exciting plans for this year's event in September. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you've been on Beer Twitter at all recently you'll have likely noticed our podcast host Matthew Curtis harping on about bitter and mild. Cask beer is something we love at Pellicle and so we were always going to dedicate one of our panel discussions at Fynefest 2022 to this much debated category.Joined by an expert panel including Mark Welsby of Stockport's Runaway Brewery, Laura Rangeley of Sheffield's Abbeydale Brewery, and Malcolm Downie of our hosts Fyne Ales, we attempt to get serious about the discussion around cask. We start by asking whether or not the resurgence in traditional styles such as bitter and mild is here to stay, or if it's merely a flash in the pan. (Or, indeed, consider if it never went away in the first place.)We also dig into some more serious topics. With statistics indicating that the cask ale category is ailing, we ask if premiumisation is the answer to sparking a true resurgence, and debate the much talked over discussion point that is the price of a pint.It's been a thrill, as always, to host these discussions, and we hope you've enjoyed them as much as we have. We'll be back for more at FyneFest 2023, so make sure you grab your tickets now so you can join us there. And don't forget to subscribe to Pellicle via Patreon if you're able to support our website and podcast with a monthly, or yearly donation.

Throughout this month we'll be bringing you our panel discussions from FyneFest 2022, kicking off with a fantastic, in-depth conversation with Fyne Ale's managing director, Jamie Delap. Founded in 2001 by his parents Jonny and Tuggy Delap, the day-to-day running of the brewery passed on to Jamie when his father passed away in 2009. The following year, Fyne Ales held a small gathering for a few hundred people on the family farm within Glen Fyne, where the brewery is located. They even brewed a special beer for the event at 3.8% ABV, hopped with a new variety of hops from North America called Citra. The event was a huge success, and today FyneFest sees over 3000 people travel from all over Europe (and even from the US) to attend. The beer didn't go down too badly either, and was eventually given the name Jarl. It now accounts for well over half of the brewery's total production volume. In this conversation Jamie and I discuss everything, from these origins, to how the pandemic affected the brewery, to how it's looking at taking on challenges such as the cost of living crisis, and the means of making the brewery more sustainable. Jamie is undoubtedly one of the keenest minds within the UK brewing industry, and it was a true privilege to have such an open and honest discussion about these issues during the business of the festival. We're pleased to say we'll be back at FyneFest in 2023, with a whole new host of guests and topics to discuss. Tickets are available now from FyneFest.com, and trust us when we say this is an event you don't want to miss. We look forward to seeing you in the Glen later this year. Special thanks to Fyne Ales for hosting us at the event, and for being one of our pro-tier Patreon supporters. Pellicle is supported by our Patreon subscribers—please consider helping to keep our independent magazine and podcast sustainable with a monthly, or yearly donation. If you are interested in sponsoring future episodes, please get in touch.

Rejoice and be merry! It's the 2022 BSR Holiday Show! Join Jimmy to celebrate with some of his favorite beer people: Joel Shelton, former Shelton Brother and current big honcho at Inner Circle Beer Tours; BR Rolya, consulting pro at Beer Bier Biere; Kevin Brooks, owner, producer, and more at Oasthouse Creative; and Chris DeCicco, head of the beer program at DeCicco & Sons.Catch up with the Shelton Bros alum (plus Chris!) as they recount the special places they helped to put on the American Craft Beer scene map over the years, and how that led to the Inner Circle Beer Tours.Want to try some winter time beers? Try out St. Bernardus's Christmas Ale, Brasserie Thiriez's Bière De Noël, and Fyne Ales's Mills & Hills to bring some spice to your holiday beverage lists.Strap in for this boozy sleigh ride as it takes you on tours to Europe with fun holiday drinks, and more!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

It's that time again, as we reach 30 episodes! Dave D has been on his travels again and had a great time at FyneFest in Scotland. Hear all about it from Dave and friend of the show Iain from Fyne Ales.We're all about finding new things to talk about in craft beer and Milo from Standard Brew Co has launched an IPA subscription service with a difference!Dave B fills in a blank with Brew To Me, while Dave D is chilling out with a margarita sour, and speaking of sours it's a very unusual green beer in focus for Hype or Tripe!All this and more on the latest episode of Daftaboutcraft, the craft beer podcast.Daftaboutcraft is produced by us two guys, called Dave. We're massive fans of the craft beer scene and we release a new episode every three weeks. We are proudly sponsored by Haul! Beer and we team up with them for our Drink Along With Us feature on every second episode.Read more in Feed Spot's top 30 craft beer podcasts, which you can see here. Check us out on Instagram, Twitter and Facebook too!

This week Martin & Steve are diving into a few of the beers from the Toast Companion series while we discuss our latest beery adventures and hopinions Beers | Fyne Ales ‘New Skies’, Meantime ‘Tick Tock Bock’, Stroud Brewery ‘Buen Vivir’ and Utopian ‘Tmave on Toast’ Hopinions | When out with friends/family/colleagues is the beer […]

In this special release, Martin & Steve are joined by Jamie Delap, Managing Director/Owner of Fyne Ales who are celebrating their 20th Anniversary this year We chat about farming, building a brewery and how stupid sheep are Beers | ‘Highlander’, ‘Jarl’ & ‘Anniversary’ Fyne Ales | Website | Twitter | Facebook | Instagram   Many thanks […]

It's the first Monday in October and we're back with the latest podcast episode which is just as busy as you've come to expect from Dave B and Dave D.Dave McB is back from his Scottish honeymoon and found plenty of great beers, one of which earns high praise in Brew To Me!Dave D has also been busy and has lots to report from his trips to Derby Beer Con and Beer Central festivals!Continuing the Scottish theme, Iain from Fyne Ales joins us to talk about their plans, brewery tap and amazing beer festival, Fyne Fest.As something a little different, we take two beers and tackle the issue of storage. Should your craft beers be room temp or straight from the fridge? The results are pretty conclusive!We have our latest Drinkalong in association with our sponsors Haul! which also has some Scottish influence and just to make it a full house, Vault City and Alpha Delta feature with a sour IPA for Hype or Tripe, a style that's very new to Dave B!Read more in Feed Spot's top 30 craft beer podcasts, which you can see here. Check us out on Instagram, Twitter and Facebook too!

This week Martin & Steve check in on the listeners and try some of the Origins range from Fyne Ales Beers | Fyne Ales ‘Home 2019’, ‘Nàdar Celeia’, ‘Nàdar Jester’ & ‘Nàdar Rhubarb’ Hopinions | Pubs open, festivals back, how are you feeling about things? Links | Code of Conduct |  Points of Brew   […]

This week Martin & Steve are joined by author, writer, photographer and co-founder of Pellicle, Matt Curtis to talk about his new book ‘Modern British Beer’ and what that statement actually means. Beer | Fyne Ales ‘Jarl’, Braybrooke ‘Keller Lager’ & Deya ‘Steady Rolling Man’ Hopinions | Can cask beer be considered modern? Matt’s work | […]

Join Ant, Matt and Clare this week as they learn about the innovative moves brewers and pub-owners have been taking to combat the Covid-19 crisis. Correspondent Harry Davies sits down with Ian Smith from Fyne Ales to chat about their take-home cask ale scheme, and Dean Barrett talks community with Rob Scahill, landlord of the Orange Tree pub in Baldock.Visit @CAMRA_Official to see all the reasons why #PubsMatter to the UK, and find out more about the cross-industry campaign to save pubs at https://whypubsmatter.org.uk/It's CAMRA's 50th anniversary on 16th March! Re-visit the episode and dive into the history of the Campaign: https://shows.acast.com/pubspintspeople/episodes/10You can pre-order your copy of Laura Hadland's biography '50 Years of CAMRA' from the CAMRA shop - published on 16th March.Don't forget to support the show at https://supporter.acast.com/pubs-pints-peopleOr join CAMRA if you're not already a member for just £26.50 a year at https://join.camra.org.uk/ - gain access to great audio and visual content on our Learn & Discover platform.If you'd like to get involved, simply contact podcast@camra.org.uk or follow us on Twitter @PubsPintsPeople See acast.com/privacy for privacy and opt-out information.

Scran is taking a culinary tour of Scotland, chatting to a range of local legends about their businesses, produce and their community. This week, Rosalind is on a socially distant tour of the Highlands chatting to various entrepreneurs about why their location is key to their success and at the heart of their product. Our first guest is Jamie Delap of family business Fyne Ales, which began in 2001 when his parents decided to turn their dwindling farm into a brewery after sampling craft ales down south and seeing a gap in the market for craft ales in the area. Next up is Jill Clark of Highland Connage cheese, an award-winning family owned organic cheese maker, which started 15 years ago on a farm at Ardersier. Finally Rosalind speaks to Keith Paterson, founder of Shore Seaweed. Based in Wick, they are growers, harvesters and processors of natural Scottish seaweed. This episode is produced in partnership with Scotland Food and Drink and we are almost at the end of this amazing campaign which sees Scotland's food industry celebrate local legends with regional producers showcasing their produce through their social media with the aim of encouraging people to source, buy and eat Scottish food and drink.

This week Martin & Steve are exploring the things that will forever remind us of Lockdown 2020 and also discus the latest developments in the Small Brewers Duty Relief Beers | Fyne Ales ‘Jarl’, Utopian ‘Vienna Keller Lager’ and Wiper and True Mixed Fermentations ‘Hinterland’ and ‘Narrow Sea’ Hopinions | When the dust settles on lockdown life, […]

It's over to my partner in crime Jonathan Hamilton to host this, our final panel talk from FyneFest 2019. This discussion is all about spontaneous, mixed fermentation and wild ales—perhaps collectively better known, for better or worse, as “sours”. He's joined on the panel by Andy Gibson, who at the time was working for BrewDog Overworks, Steven Smith-Hay from Vault City, Jim Rangeley of Abbeydale's Funk Dungeon project, and Andrea Ladas, who helped establish the Origins project at Fyne Ales. This episode is a must listen for anyone curious about the production of sour beers, as this is a super fun, and geeky chat. I'll leave it there but quickly want to say thank you for listening to these talks, and thanks again to Fyne Ales for having us. We'll see you back in the Glen in 2021. And I'll be back in a week or two with some more episodes, including yet more panel talks from this year's Cloudwater Friends & Family & Beer festival. Stay tuned!  Host: Jonny Hamilton Guests: Jim Rangeley — Abbeydale, Andy Gibson — BrewDog Overworks, Steven Smith-Hay — Vault City, Andrea Ladas — Fyne AlesRead more at www.pelliclemag.comSupport our podcast at patreon.com/pelliclemag

Time for a Brew - #8 Special Guest: Iain Smith - Marketing Manager In this episode, we talk about three of Fyne Ales' beers, going into detail about the story of the beers and why they're so important to the brewery. This week's beers: JarlWorkbench One from their origins brewing series. Recorded via Zoom Recording. Artwork by Adam Graver. Find beers from Fyne Ales available for national delivery https://shop.fyneales.com/beer/

In recent months I've become fascinated by the idea of legacy in modern beer, and what kind of impact today's brewers will have on the next generation of beer lovers. We're incredibly fortunate for the existence of beers like Timothy Taylor's Landlord, Harvey's Best, St. Austell Tribute and Fyne Ale's very own Jarl—beers with a seemingly timeless quality that will hopefully continue to be enjoyed for decades to come. But what's next? They say it takes at least 10 years to build a brand, and with many modern breweries focusing instead on limited releases and one-off beers, what are they building in terms of brand and identity? In this discussion we try to get to the bottom of this.I'm joined on this panel by three people who are highly invested in their brands: Tina Breslin, the illustrator behind the compelling cans from Manchester's Wander Beyond, Andrew Mathews of Vibrant Forest Brewery, known for its equally vibrant artwork, and the lovely Iain Smith, marketing manager at Fyne Ales, who was the person kind enough to let us folks at Pellicle host these talks. It's a fascinating chat, especially if you're interested in branding and design as well as the beer itself. And apologies for a little background noise, this was recorded at a festival heading well into the livelier portion of its afternoon. Host: Matthew Curtis Guests: Tina Breslin — Wander Beyond, Andrew Mathews — Vibrant Forest, Iain "Arrows" Smith — Fyne AlesRead more at www.pelliclemag.comSupport our podcast at patreon.com/pelliclemag

Today's show is part of a series of panel talks recorded at 2019's Fynefest—The annual festival held by Fyne Ales, at the home of their brewery and family farm in Cairndow, Scotland.In this episode we debate about one of my favourite subjects—cask ale—and why it means so much to both British brewing traditions, and to modern beer culture. Our panelists in this session were Stuart Ross of Magic Rock Brewing Company, Abbeydale Brewery's Laura Rangeley and Doreen Joy Barber of Cloudwater. Plus, there's a special guest appearance at the start from Cloudwater's Jay Krause while we waited for Doreen to find the venue, where we hosted these talks.Fyne Ales have been huge friends and supporters of Pellicle since day one, and it was a privilege to be invited to host these talks. We were gutted not to be able to return to the Glen in 2020 due to the pandemic, but are already relishing returning in 2021 with gusto. Host: Matthew Curtis Guests: Stuart Ross — Magic Rock, Laura Rangeley — Abbeydale, Doreen Joy Barber — Cloudwater, Jay Krause — CloudwaterRead more at www.pelliclemag.comSupport our podcast at patreon.com/pelliclemag

Základem piva je voda, to potvrdí každý pivovarník. A jaká je voda, takové je i pivo. Pivovary proto investují nemalé prostředky do hlubinných studní a do úpraven vody z řek nebo z vodovodního řádu. Pivovar Fyne Ales ležící v srdci Skotské vysočiny vaří z dešťové vody. Vypravil se tam zpravodaj Jaromír Marek.

Základem piva je voda, to potvrdí každý pivovarník. A jaká je voda, takové je i pivo. Pivovary proto investují nemalé prostředky do hlubinných studní a do úpraven vody z řek nebo z vodovodního řádu. Pivovar Fyne Ales ležící v srdci Skotské vysočiny vaří z dešťové vody. Vypravil se tam zpravodaj Jaromír Marek.

Where is Steve? What have they done with him ? Who knows but listen to Gary and Roland talk beer   

Ben and Lucy are joined by fellow OOL'er Alex Waite who's been playing The Awesome Adventures of Captain Spirit and The Sims 4. Lucy wants to discuss game difficulty and accessibility and Ben asks "Can EA fuck up Star Wars?". Alex brings three beers from the 'Citizens of Everywhere' Beer 52 box. These are from Fyne Ales X Beerbliotek, Gadd's X Pohjala and The White Hag X Boundary. Lucy drinks Whiplash's 'Northern Lights' and 'No Biggie' from Siren Craft Brew. Ben has 'Final Pulse' from Wylam and the Cloudwater X Against the Grain '#www.oooooo.ddd'.

Ben and Lucy are joined by fellow OOL’er Alex Waite who’s been playing The Awesome Adventures of Captain Spirit and The Sims 4. Lucy wants to discuss game difficulty and accessibility and Ben asks “Can EA fuck up Star Wars?”. Alex brings three beers from the ‘Citizens of Everywhere’ Beer 52 box. These are from Fyne Ales X Beerbliotek, Gadd’s X Pohjala and The White Hag X Boundary. Lucy drinks Whiplash’s ‘Northern Lights’ and ‘No Biggie’ from Siren Craft Brew. Ben has ‘Final Pulse’ from Wylam and the Cloudwater X Against the Grain ‘#www.oooooo.ddd’.

An audio tour of a selected Hop: Fyne Ales Superior IPA & Scotch: Oban Little Bay

We’re in The Vaults @smwsTheVaults this time and it’s just John and Stuart. The beers sampled this evening were one from @Vedett, one from Belhaven and two @FyneAles offerings.Round 1: Stuart had the Extra White, Belgian white beer by Vedett (John – 3, Stu – 4) and John had the Highland strong ale by Fyne Ales (John – 3.5, Stu – 3).Round 2: Stuart had Fynebank, another beer from Fyne Ales, this time a peat smoked golden ale (John – 4, Stu – 5) and John had the Craft pilsner by Belhaven (John – 3.5, Stu – 3).Round 3: As we are at the whisky society we decided to go with a whisky for round 3, it would be rude not to really.Stuart had a bourbon cask whisky called Anyone for Cricket. Neat it was rated John – 4, Stu – 3.5 and with water it got a 4.5 from both the boys.John had a bourbon cask whisky with the dubious name of A Beaker Full of the Warm South. Neat it got a 2 from Stu and a 2.5 from John but staggeringly the addition of a drop of water elevated the scores to 4 from each.As far as beers go the clear winner was the Fynebank peat smoked golden ale. The winner of the whiskys was Anyone for Cricket. So a triumph for smokiness all round!

We’re back from a few weeks off with a mammoth show  where we chat about what we got up to during our break and have a look at the latest news. Beers | Fyne Ales ‘Nice’, ‘Naughty’, ‘Ragnarok’ and ‘Mills & Hills’ Hopinions | Following Sam Smiths ban this week, what do you think to […]

This week Steve and Roland drink some more beer, talk, and finish, its a winning format that keeps going and going. 

  This week we’re joined by one of the original British beer casters – Richard Taylor from the esteemed BeerCast. Together we review Jarl, a hoppy blond ale from Scottish brewer Fyne Ales. We preview the next Wee Beastie tasting event from Harviestoun and look forward to the Sheffield Beer Week and our appearance at […]

This weeks beerbods beer (www.beerbods.co.uk) is Fyne Ales Avalanche, a hoppy ale from Scotland