Podcasts about microbrewing

Listen in on Cultivation Station where we will talk with Zach Gaines at Proximity Malt. This is the first new-generation, full-scale, regional malting facility in North America. He will share with us how Colorado farmers and Colorado brewers can work with Proximity and develop great local malts. Zach will also tell us about RENGENMALT made from regenerative grains.

Like any good parable, the "David and Goliath" self-mythology of the American craft brewing industry in the '80s and '90s was illuminating, compelling — and maybe a bit reductive, too. In Episodes 33 and 34, we examined this us-versus-them dynamic from the perspective of one of the “thems,” Keith Villa, who created the Blue Moon Brewing Company from within the Coors colossus in 1995. Today, we're coming at it once again through the eyes of New Realm Brewing Co. cofounder and brewmaster Mitch Steele, who did a substantial stretch, semi-concurrent to Villa's at Coors, at Big Beer's biggest and baddest "Goliath" of all: Missouri's pre-InBev Anheuser-Busch. After starting his career in a California brewpub, Mitch eventually wound up in St. Louis towards the end of the 20th century on a skunkworks-style R&D team tasked with brewing up answers to those pesky “microbrews” that would somehow satisfy distributors in the mighty red network, the American drinking public, and August Busch the Third himself — no mean feat. Would creative extensions on the premium Michelob line do the trick? What about a new brand named for A-B's hop farm in northern Idaho? You'll have to listen on to find out. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

(Aired May 16, 2024) Go Ninja Go - Get into the minds of the Sherpas with this DomainSherpa Review! In this show, Bill Sweetman, the NameNinja himself, joins the show for the first time since JT became host. The Sherpas play The Domain Game (starting at the 18:17 mark), where they guess what certain domains were bought and sold for by the Sherpas and discuss the reasons behind their evaluations. Today's domains are CreatorEconomy.com, DomainAppraisers.com, Ranks.com, and Robots.club. They discuss some recent chatter in the domain space about proper crediting of domain news and information. The Sherpas review a list of domains about to come up for auction on NameJet.com, including FashionBug.com, CoolCuts.com, Microbrewing.com, and SecureTech.com. They discuss the upcoming NamesCon Conference in June. If you haven't signed up for NamesCon yet, you can now use the promo code DomainSherpa for a ten percent discount. Also, DomainSherpa is now integrating with Muse.ai for episode transcripts and an AI-driven video player to easily look for topics, words, phrases, etc., and jump to the points in the video where they occur. Let us know your feedback! Plus, all DomainSherpa podcasts are now up on our YouTube channel at DS.tv and much more! JT is joined by Drew, Adam, and special guest Bill Sweetman - so be sure to tune in!!

This week we visit Ivan Keane of Keane Brewing on Lidingö to talk about running a microbrewery in Sweden, how the wrong label can stop your beer ever getting produced, and what the future might hold for how alcohol is sold in what has previously been one of the most tightly-controlled markets in the world. Make sure to follow Keane Brewing on social media and consider booking a trip there for your next social or corporate event. Insta: https://www.instagram.com/keanebrewing Facebook: https://www.facebook.com/keanebrewery

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

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

We sat with Phil Thomson of Big Hart Brewing about their origin story, community and making it through the pandemic, during the Great Beer State Conference in Acme, MI in January of 2022.

We talked with Stephen at Batch Brewing immediately after the Fall Beer Festival in Detroit, in October of 2022. https://www.batchbrewingcompany.com/

On this week's episode of the Hop Forward Podcast, Nick is joined by none other than homebrewing legend and author Stan Hieronymus to talk about a subject close to his heart: brewing like a monk.We discuss everything from what makes a good Trappist and abbey style beer, how Double IPAs have taken a leaf out of Belgian style beers, and dispel some of the myths surrounding monasticism and brewing.In addition, Nick is also joined briefly by Kevin and Luke from Nigeria's first craft brewery - Bature Brewery - along with Joe from Marble Beers in Manchester Marble Arch to talk about their African Beer Cup winning Imperial Coffee Stout, Black Gold, while Nick gives us a guided tasting.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

We talk with Erik Harms in October of 2021 about his storied career in the Michigan Brewing Community.

At the start of 2020, Gavin Martin - co-owner and head brewer of Sheffield's Neepsend Brew Co - had the challenge of moving his 10BBL to a new site in a matter of weeks, while keeping the business going and beer flowing.Unfortunately, on the day they were mashing in for the first time on their new site, the radio was also announcing that all pubs were to shut at that evening as the United Kingdom entered lockdown, leaving the brewery high and dry without a canning line.In this week's episode, Gavin recalls the move, the lockdown and we explore localism in beer and how consumers may be missing out on some truly fantastic beers due to the 'premier league' nature of craft beer in Britain.THIS WEEK'S EPISODE IS SPONSORED BY LALLEMAND BREWINGLallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education.Lallemand Brewing's premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process.At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour.For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.comADDITIONAL SUPPORT FROM CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.  Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Shawn Moen was a practicing lawyer and Garrett Pederson, an environmental engineer. They are both farm boys, families rooted in agriculture farming 9 miles apart from each other in SW Saskatchewan.  A home brewing kit turned out to be life-changing for Shawn and Garrett when they started brewing beer and is now the very successful and award-winning craft brewery, 9 Mile Legacy Brewing.Shawn and Garrett thought long and hard about leaving successful careers to put all their time and energy into their business and knew there were lost opportunities by not staying.  There have been many times when they thought about throwing in the cards.  But they have what Garrett describes is “…like a marriage, a strong partnership rooted in love and respect.” It works because they learned to how work together and sorted out who was good at what.Their life transitions have been mired in uncertainty, hope, and hard work. Their resilience is hard-baked into their DNA.

Anyone who has ever attempted to describe the flavours and aromas of a beer will know that putting language to what's in the glass is both challenging, subjective and needs the right terminology.But what if we don't possess the language for ourselves or a customer doesn't quite know what they're after, but they certainly know what they don't want...!As brewers, bar staff and bottle shop owners, it's our job to be able to help consumers navigate the turbid waters of Hazy IPAs and describe the 'soft, pillowy grapefruit' that awaits them upon first pour.In his latest reiteration of the Flavour Wheel, beer writer and educator Mark Dredge joins Nick this week to talk about how we talk about flavour and aroma and put language to beer.  Pick up a copy of the Flavour Wheel or the pack of 6 from beerdredge.comTHIS WEEK'S EPISODE IS SPONSORED BY LALLEMAND BREWINGLallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education.Lallemand Brewing's premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process.At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour.For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.comADDITIONAL SUPPORT FROM CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.  Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Edinburgh's Vault City Brewing have earned a reputation in a short time as one of Britain's most well-respected, sought after breweries.  Bucking the hazy producing trend, Vault City focus solely on Modern Sour Beers.With flavours such as Guava Banana Banoffee Toffee Smoothie, Apple Cherry Cinnamon Swirl and Strawberry & Lime Session Sour, Vault City have captured the heart and imagination of craft beer drinkers with their off-the-wall flavour combinations.Sour beers have increased ever more in popularity since the 2010's, to the point now where they are mainstream enough to be stocked by national grocery stores.  Brands such as North Brewing Co, BrewDog and Vocation here in the UK all have a variety of sour beers on the shelves.It was the placement of Edinburgh's Vault City, though - a brewery that solely focuses on modern sour beers - that caused a bit of a stir recently when they were listed in one Britain's biggest supermarket chains.For some, this was a huge step forward for modern sour beers, while for others, another example of supermarkets attacking craft beer.  This is one of the many topics I discuss in this week's episode with Steven Smith-Hay, co-founder of Vault City.It's not hard to see why craft beer veterans love them so much and why people who may not necessarily be into traditional beer styles - dominated by bitterness - may enjoy a glass or two of Vault City's sour beers.Me and Steve chat at length about the brewery, the challenges they've faced - especially in their cuckoo brewing days using lactobacillus in another host brewery - and what the future holds for this contemporary brewery pushing the boundaries of modern beer.THIS WEEK'S EPISODE IS SPONSORED BY LALLEMAND BREWINGLallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education.Lallemand Brewing's premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process.At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour.For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.comADDITIONAL SUPPORT FROM CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.  Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

On this week's episode of the Hop Forward Podcast, Nick travels to Brewery Market on the historic Church Street in Twickenham, the Drinks Retailing Awards 'Independent Beer Retailer of the Year 2021'.Linda, Denis, Steph and a few of our locals appear on an impromptu episode called A Late Night Chat in an Indie Bottle Shop.  We discuss everything from beers, lambics, starting and running a small business, right through to the impacts of social media on businesses and how one person even travelled from Leeds just to visit the shop due to its reputation.The conversation is casual - the sort of thing you'd expect over a few beers late into the night.Please note: there is a bit of excessive background noise to start with, which dies down after around 10 minutes or so - the rest of the audio from thereon is much more palatable.THIS WEEK'S EPISODE IS SPONSORED BY CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

To celebrate Elusive Brewing's 5th birthday, Andy and the team joined forces with homebrewing store The Malt Miller to launch a national competition.  With a prize of £1000 at stake, a collaboration and mentorship from Elusive Brewing to help one lucky budding homebrewer go pro, the competition saw entries come in thick and fast from brewers reinterpreting Elusive's Belgium Witbier, Crisp Witty.Taking first place, Sam Jones and his fellow homebrewer companion Fraser Withers - who came a respective fourth - as it happens, were in the process of turning their passion into a profession, setting up Middle Child Brewing.In this episode, Nick catches up with Sam and Fraser to discuss the competition, how they intend to take their endeavour forward, all while we sample some of their excellent beers.On Saturday 30th October, Middle Child Brewing and Elusive Brewing will be doing a tap take over at Brewery Market in Twickenham.  If you're UK based, we'd love to see you down there!THIS WEEK'S EPISODE IS SPONSORED BY CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedInFind out what we can do for your brewery and businessHop over to www.hopforward.beer to discover more.

We feature host and past-President of the Michigan Brewers Guild, Fred Bueltmann, who sat with the Rising Tide crew as the final interview of the 2018 book project. Fred shares a lot of history, as well as an impassioned view on the importance of looking forward.

Ever since the invention of the light bulb, our perception of time has been significantly altered; we no longer live in a cyclical rhythm of the sun primarily governing when we work – but work can occur at any and every time of day.Nor is our weekly shop dictated by what time of year it is or where in the world we live.  Want strawberries in winters? Perhaps avocado and poached egg on toast is more your bad (hipster!).We live in a 24/7 globalised digital age meaning we can have what we want, when we want it… which is usually now!  But despite all this, our lives still revolve around seasonality, religious festivals, secular holidays, and the like.Naturally, this translates into the beer we consume – spiced barley wines at Christmas, dry January after the December excess and – of course – everyone's favourite annual festival, Oktoberfest.But what about the ingredients native to our soil in this global age?  Why are British brewers in particular turning their attention to hops grown nearly 7300km away?  And, regardless of where in the world you are, how can we look what's around us and use ingredients with less air miles?These are some of the questions we explore with Craft Beer Channel co-host Jonny Garret as we discuss the content of his new book A Year In Beer (published by CAMRA Books – available here) from a brewing industry perspective.THIS WEEK'S EPISODE IS SPONSORED BY CRISP MALTSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.Visit crispmalt.com to find out moreFollow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedInFind out what we can do for your brewery and businessHop over to www.hopforward.beer to discover more.

Sheep in Wolf's Clothing (abbreviated as SiWC) started life in 2020 with an ambition  to become a leading brewery specialising in the production of low-alcohol and non-alcoholic beers and to open a series of accessible, inclusive pubs, which reflect the communities they serve.Long term, they are committed to proactively employing people from disadvantaged groups and those underrepresented in the workforce today, wanting to run a successful company that ensures they give back to their customer communities - being a “local” pub in every sense of the word.In this episode, we chat to founder, Matty Dixon, a former chemical engineer and rugby player turned entrepreneur.  Matty attended the London School of Business before taking part in AB InBev's graduate scheme, after which, he and his scientific friend - John Chadwick - turned their hand to creating beers between 0.5% and 5% using a variety of initiative methods to bring massive flavours to little beers.Not only is Matty engaging, witty and evidently has a the entrepreneurial spirit; he openly talks about his ongoing battle with depression - something which saw him take to the stage of London's TedX conference in 2019 to share his personal experiences of living with depression and why he believes talking about it is crucial to management of the state. Matty believes that the condition is misunderstood and as such is not treated as well as it could be within society, something that flows over into his business and how he operates with his team.THIS WEEK'S SHOW IS SPONSORED BY...BrewMan Version 7 - The brand new web-based version of the UK's number one brewery management software, used by over 250 breweries.BrewMan V7 has been completely rebuilt to combine the features and functions that have been developed alongside their brewery customers for twenty years with new modern interfaces and intuitive controls that can be accessed through your browser on any device.To find out more, visit the website at premiersystems.comGet ahead in the brewing and beer business...Follow us on Facebook | Twitter | Instagram | LinkedInVisit our website hopforward.beer

On the Hop Forward Podcast this week we're joined by founder of Elusive Brewing, Andy Parker: officially 'the nicest guy in beer'.  We talk about how he won a The Craft Beer Co's National Home Brewer award competition to have his beer produced by Dark Star, which led to the brewery's conception.We also chat about their flagship West Coast IPA, Oregon Trail, as well as what advice he'd give to aspiring homebrewers in a similar position today.  And we ask some honest questions about the reckoning occurring in craft beer at the moment.This Week's Episode is Sponsored by Crisp MaltSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.Visit crispmalt.com to find out moreFollow Hop Forward on social mediaFacebook | Twitter | Instagram | LinkedInFind out what we can do for your brewery and businessHop over to www.hopforward.beer to discover more

On the podcast this week, we're joined by Nelion Ridley, family brewer and owner of Essex based brewery, Bishop Nick.With a rich heritage of traditional brewing as part of the Ridley brewing family that dates back to 1842, Nelion briefly moved out of the industry after the family brewery was sold to Greene King in 2005.However, it wasn't long before he was persuaded to give it another go, buying a small kit installed in the back of a pub.  Since then, Bishop Nick brewery has scooped numerous leading industry awards including the highly coveted Campion Beer of Britain (SILVER overall) for their leading brand Ridley's Rite in 2017.In this episode, Nick talks to Nelion about some of the challenges the brewery has faced, discussing everything from the pandemic's impact on the business, to canning and the increasing consumer demand for cans, all over a few Bishop Nick beers.In addition to the discuss, Nick references and reads from the SIBA Independent Brewer Magazine article on 'Influencers', which can be found here. This Week's Episode is Sponsored by Crisp MaltSince 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world.They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.Visit crispmalt.com to find out more.Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Check out brewing-jobs.com for all the latest jobs and careers across the brewing and beverage industry

Described on the BBC website as 'the most influential women in brewing today', Emma Gilleland was the first ever woman head brewer in England.Emma is now the Director of Supply Chain for Carlsberg-Martons in the UK, meaning that she is responsible for brewing, production and distribution of beer to customers across all five breweries in the Marston's business; from Cumbria to Hampshire.In this episode, Nick chats to Emma about brewing on a macro-sale and what both big beer and small independent micros can learn from one another.In light of recent events and revelations that have come to light over social media, it was a pleasure to chat to Emma who has a vast wealth of brewing knowledge and experience.   Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe.  

The Disruptive Entrepreneur, Rob Moore, says that  the difference between sales and marketing is, ‘Sales is taking the cash off the customer… marketing is getting them into the shop in the first place!’. If you were to sit down, right now, and assess your marketing and sales activity, how would you fare?  Are there any areas where you could grow in your marketing activities and testing their effectiveness? The beer industry has a lot of competition for tap lines, shelf space, social media engagement and, ultimately, customers to purchase your beers. So, how does a consumer make their purchasing decisions?  How do they know which beers to buy and where to get them from?  How do they know whether the breweries, bars or businesses they’re purchasing from align with their own internal values? How do we get them into the shop in the first place? These are the questions we discuss with Julie Rhodes from Not Your Hobby Marketing. From English pubs to craft beer bars to supplier sales and management, Julie has worn many hats in the beverage world. You name it, she’s done it - front of house service, finance, marketing, inventory and supply chain management, product orders, national accounts, field sales, large scale special events, social media management, point of sale material creation, distributor management, sales training, mentoring, CRM’s, data management, website creation, product deliveries, and logistics. She’s sold and marketed beer and cider in various regions throughout the US, giving her diverse insights into sales and marketing for the drinks business as a whole, working with breweries and cideries across the United States. Julie really is the craft beer unicorn! For more info check out Not Your Hobby Marketing or get in touch with Hop Forward to see how we can help you with your sales and marketing strategies.

On the Hop Forward Podcast this week, two designers involved in the craft beer space - Marcus Ohanesian (Perfect Evolution) and podcast host Nick Law (Hop Forward) discuss branding from a designer's perspective. How has beer branding changed over time?  How does a designer approach a branding project?  What does a brewer need to do to get their product to stand out on a shelf or a bar?  And what even is branding?  Is it just the design on a can or a flashy logo? These are some of the questions we ask as we talk about how branding can be make or break for your beer business. Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe.

Already a year in the making, Moonwake Beer Co based in Leith, Edinburgh, spent January 2021 lockdown awaiting delivery of their 35hl three-vessel brew kit that has been delayed due to a backlog of containers at the Port of Felixstowe due to issues stemming from Brexit and the Covid-19 pandemic. Demolition in their Tower Street unit commenced in January 2020 with work being halted due to the March lockdown, however, the founders did not let this stop them and instead took on a lot of the demolition and painting of their mural themselves. Having finally just taken shippment of their brewhouse, it won't be long before Moonwake Beer Co start brewing with mindful intent using modern their kit and quality ingredients, reflecting a rich brewing history and over a decade of collective experience. In this discussion, we join Finlay Heslop and Vinny Rosario from the brewery to talk about the origins of the brewery, why they changed their name after setting the business up, how they've coped with the various challenges, and what they're hoping to achieve in the coming months ahead.   THIS WEEK'S EPISIODE IS PROUDLY SPONSORED BY... From tanks to full brewhouses SSV Limited have got you covered. In just five short years SSV Limited have established themselves as the go to partner to help you grow or launch your brewery. High quality tanks, parts, brewing kit and the knowledge and experience to ensure your project runs smoothly from beginning to completion. Their recently opened parts shop stocks well over 1000 essential brewing parts to keep your brewery up and running. Visit their website on www.ssvlimited.co.uk and check out their latest projects.   Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Don't forget to check out Beer of the Week in partnership with Brewery Market: Independent Beer Retailer of the Year 2021 in the Drinks Retailing Awards

I first became aware of Vocation Brewery on a warm summer’s drive to Stamford in 2015.  As we passed The Green Man pub on the edge of the town, I saw an A-board sporting a design that reminded me of The Eye of Ra.  I took particular notice of it because in my post-college days, I had been in a band with a similar looking logo.  This was one of my first interactions with the brewery, though it would take me several years before I actually tried any of their delicious beers.  John Hickling, who worked in IT for a bank, set up Vocation in 2015, rebuilding an old chicken shed into a brewhouse, which now outputs 50 HL per year, making one of the largest independent craft breweries in the UK. Not only does the outdoor walkway along the top of their fermentors offer stunning views of the cascading hills of West Yorkshire’s Cragg Vale, the vantage point sees off beers like Love & Hate and Pride & Joy across the UK and waves bon voyage to their flagship brands as they head overseas. In addition to a canning and bottling line, the brewery have recently expanded its exports to the far east through an unlikely partnership...  Tired of the corporate world with a similar story to John, Ian Jebbitt - a trademark solicitor by vocation - founded Gweilo Beer in Hong Kong with his wife Emily and friend Joseph Gould to create fun, fresh, natural, unpasteurised beers for the people of Hong Kong and Asia to enjoy. Back by a team of hard-working, fun-loving professionals, Gwelio has already found its way into many corners of the world in taphouses, hotels, airlines and supermarket shelves and is expanding its brand with a brew-in-market model. Partnering with Vocation to produce their core range, as well as working with other independent craft brewers for one-off collaborations, Gweilo Beer UK was established under the Commercial Directorship of Sean Robertson, a long time veteran of the brewing industry. In this episode, East meets West as myself, Sean and Vocation’s Sales Director, John Hadingham, discuss the partnership between the two breweries across the globe.  Our round table discussion covers everything from brew-in-market models, exporting brands to other territories, the growth of the breweries, and how relationships are forged and managed to allow each brand to remain distinctive, despite being brewed in one location. Please note, at points the audio quality drops in and out a little; I’ve done everything I can in order to clean it up as much as possible, but I think you’ll agree that it’s a fantastic discussion. Enjoy!     Support for this episode comes from Lallemand Brewing. Lallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education. Lallemand Brewing’s premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process. At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour. For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.com     Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Don't forget to check out Beer of the Week in partnership with Brewery Market: Independent Beer Retailer of the Year 2021 in the Drinks Retailing Awards  

There's nothing quite like cracking open a cold one... We'll admit it...we don't need much of an excuse to crack open a cold beer. Finding that right one to hit your lips is just heaven, which is why it just made so much sense to sit down with writer/director Christo Brock about his new film 'Brewmance' which is on VOD platforms now. The American Craft Beer movement began with a group of restless homebrewers searching for something genuine and flavorful. Today it’s evolved into a redefinition of beer and an international cultural phenomenon. That uniquely American spirit of rebellion and innovation survives in two groups of homebrewers from Long Beach, California who are looking to open their own breweries and bring their beers to the world. These include a Christian father-son team who grew close over making beer and a retired rock star looking for the “quiet" existence of a brewery owner. With the insight and commentary of legendary brewers Ken Grossman (Sierra Nevada), Fritz Maytag (Anchor Brewing), Charlie Papazian, Vinnie Cilurzo (Russian River), Sam Calagione (Dogfish Head), Jim Koch (Boston Brewing) and others, 'Brewmance' reveals the soul of craft beer in the heart of America. We talked with Christo about the inspiration for the film, the genuine art behind craft brewing and how many may have been consumed during the making of the film...

During his 5 years as Head Brewer at London Brewing Co, Rich White - original up upstate New York - was able to help it grow from a tiny kitchen brewery to a full size production facility, creating amazing, award winning beers that sold all over the UK.  As well as at one time even simultaneously taking over 10 taps at over 200 Nicholson's pubs in London, Rich brewed collaborations that even went as far as Finland and the USA, brewing some of the first well received modern sour beers in the UK as well as their award winning 100 Oyster Stout. With the brewery, Rich was invited to serve 100 Oyster Stout on cask at the Guinness brewery in Dublin as part of their prestigious International Stout Day and was even the first cask tapped at St James Gate Brewery since they'd moved to kegs in 1963! Recently though, Rich has taken his love of werewolves, creepy clowns, zealous zombies and all things horror is raising funds for an American brewery in London… Werewolf Beer has been slowly moving along due to COVID-19 but is now ready to charge ahead with support of beer fans from across the globe through an ambitious crowdfunding campaign, which is currently live, to give rise to a brewery unlike any other: An Americana themed taproom complete with US snacks and its own HAUNTED GHOST TRAIN is coming to Camden Town and I caught up with Rich to find out about the perils of crowdfunding and launching a new brewery in the midst of a pandemic. However, our conversation takes twists and turns like a spooky rollercoaster as we discuss brewery themes, beer styles, reactions on social media and so much more. If you’re interested in finding out more, connecting with Rich, and want to support Werewolf Beer’s crowdfunding campaign, then head over to https://www.crowdfunder.co.uk/werewolfbeer and give generously. But whatever you do… don’t feed him after midnight…! Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Don't forget to check out Beer of the Week in partnership with Brewery Market: Independent Beer Retailer of the Year 2021 in the Drinks Retailing Awards

Sustainability and ethics are not only becoming a part of brewery life but are starting to come to the forefront for the modern beer business. One brewery who are serious about working out their CO2 emissions and make a real life difference is Cheltenham’s DEYA Brewing Company. DEYA have become synonymous with their flagship beer, Steady Rolling Man: a soft, opaque New England style Pale Ale that is like drinking a cloud made of tropical fruits. Theo Frayne, a brewer who studied a Masters of Brewing and Distilling at Heriot Watt and then completed internships at both Odell Brewing Co. in Colorado and Cotswold Brewery, closer to home, took a leaf out of breweries such as Sierra Nevada's book and focused on perfecting one beer, dialing in the recipe until it was perfect. And it is perfect: a modern classic on every level. It’s little wonder why DEYA have attracted so much attention and affection in the world of beer through that beer alone, not to mention the other fantastic DIPAs, IPAs and other styles to come from their 40HL brewery. For anyone who has conversed with Theo himself, you’ll understand how and why DEYA have achieved the success they have in a relatively short space of time.  He is a switched on, intelligent guy who has a deep understanding of both the brewing process and the practical aspects of running a business. THIS WEEK'S EPISODE IS SPONSORED BY... Support for this episode proudly comes from Muntons plc. Muntons is a UK manufacturer and global supplier of world class malts and malted ingredients. As the greenest maltster in the world, sustainability lies at the heart of Muntons and is proud to boast the claim of manufacturing 100% sustainable malt. Muntons trustworthy data can support its customers’ raw material credentials by helping to map their carbon impact and look at potential mitigation options. Over the past 10 years, Muntons has reduced its greenhouse gas emissions by 24% per tonne of produce and has become the only maltster in the world to sign up to have set a science-based target to reduce greenhouse gas emissions by 45% from 2010 to 2025. In 2020 Muntons completed the installation of a Bio Mass plant at its Bridlington Maltings and is currently building one at the Stowmarket Maltings in Suffolk. Sustainable brewing begins with Muntons.  For more information, contact the Muntons team by emailing Hello@muntons.com or visit www.muntons.com   Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe

On this week's episode of the Hop Forward Podcast, we talk to Ali Capper from the British Hop Association about the devasting impact that the pandemic is having on British hop farmers, coupled up with the conitnued plight of climate change and favour of importing hops from other regions in the world. We discuss how supply chain businesses have largely been ignored by the government when doling out discretionary grants and support and talk about climate change and the impacts that our extreme weathers are having on hops and their growers. And we end on a rather somber note to discuss why suicide rates are so high amongst farmers in general and what we can support farmers who live tough lives and are at the forefront of bearing the seasons.   TODAY'S EPISODE OF THE HOP FORWARD PODCAST IS SPONSORED BY:   Brook House Hops in Herefordshire supply and grow the finest quality hops from our family-run farms, and provide an exceptional personalised service direct to craft brewers throughout the UK. Choose from our lovingly-grown UK hops, with their complex and delicate aromas, or pick from our wide selection of popular US, New Zealand or European hop varieties. For a fresh way to purchase your hops visit brookhousehops.com to place you order or call our friendly team. For free delivery on your next online order use the code HOPFORWARD at the check out.     Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe

Pubs have long been a staple part of society, particularly in these parts in the world, and has undergone countless changes over the centuries.  However, even in war time - where pubs were forced to operate on restricted hours to both keep the streets dark during blackouts or by keeping workers sober and hangover free, there was still opportunity to frequent the local. Fast Forward to the 21st century and the world is fighting an altogether different kind of war. Pubs and hospitality have no doubt been the fall-guy during the coronavirus pandemic.  There have been stats from the office for national statistics that show that hospitality businesses have seen fewer transmission rates than schools and workplaces. But the sad fact is that wherever people gather indoors there is the potential to pick up and pass on this coronavirus that could lead to someone’s untimely death. There are no easy answers here.  And, without government intervention that is fair to everyone - not just to certain chains that offer ‘substantial meals’ to accompany a pint - many of our humble pubs will simply remain boarded up when restrictions are gradually eased. CAMRA - the Campaign for Real Ale - have been one of the many groups increasingly lobbying the government for further support to the industry.  Their approach, as you’ll hear, isn’t gunho, firing through the air with two guns shouting, ‘Ahhh!!!’. It’s measured, well-thought through, nuanced and approached with care and diligence… not qualities that often shine through these days over social media where eye space is usually reserved for who can shout the loudest and angriest. In this conversation with Nick Boley, CAMRA’s Campaigns Director, we discuss how pubs need ongoing support to weather this storm and try to unpick some of the long term prognosis for pubs post pandemic, as well as looking at how people will feel about attending mass gatherings such as the GBBF. There’s a lot to be said on the subject... and I could certainly talk for hours on end about this topic alone.  I’m hoping to be able to do just that with some of you down the local pub as soon as their open, a thick pint of scrumptious cask ale in hand sat in a warm breezy beer garden. Ode to the Pub is an excerpt from Remember the Time.Words & Music by Nick Law © 2020 Splendid Songs. All rights reserved.   Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe

Founded in 1980, Sierra Nevada Brewing Co. is arguably one of America’s premier craft breweries.  Renowned for exclusively using whole-cone hops, Sierra Nevada has set the standard for artisan brewers worldwide with beers like Tropedio, Big Foot and their West Coast style Stout. But it’s the modern classic, Sierra Nevada Pale Ale that thrust the brewery into the consciousness of consumers and has since long endured in the hearts of beer drinkers across the globe. I’m convinced that many, if not most, in the brewing industry can trace their journey back at least in part to that first time they discovered that golden amber coloured ale, boasting all 38 of its International Bitterness Units (or IBUs) and Cascade hops: qualities which, now in 2021, seem merely casual next to the extremities of juicy, hazy NEIPAs or pithy, resinous West Coast IPAs. The beer that inspired founder Ken Grossman, of course, was Fuller’s ESB: a brewery that itself is predominantly known for its own flagship brand, London Pride. There’s something poetic that the journey of Sierra Nevada has gone full circle, very much in the same way The Beatles and The Beach Boys played creative ping-pong over the Atlantic, ramping up the volume on 60’s pysedelida with each record. Yet, it would be wrong to simply discard Pale Ale or even the Sierra Nevada brand as Yesterday’s Brews, earning the ‘Been there, drunk that’ Untappd badge. Over 40 years on Sierra Nevada still retains allegiance from both faithful fans or the newbie to craft beer who is discovering Pale Ale for the first time with a sense of reverence and awe...  and rightly so! Who hasn't stood at a shelf or at the bar and - despite all the other exciting beers you’ve never tried and may never even get to - reached for a bottle or uttered the words ‘I’ll have a pint of Sierra Nevada Pale Ale, please?’. Recently, the Beer O’Clock Show - a long running podcast - ran an exclusive episode featuring the much-sought-after Ken Grossman.  If you haven’t listened to that episode, I’d encourage you to go listen to that first, before this one.  Steve and Martin did a cracking job of interviewing Ken and dissecting what everyone loves about those beers in such a fantastic way. In this particular episode, though, we explore the brand through the eyes of Iain Newell: the European Managing Director for Sierra Nevada. We take a deep dive into the world of exporting beer from the USA into other territories, how and why Sierra Nevada - a 100% family owned, operated, and argued over - brewery based in both Chico and now Mills River, North Carolina - resonates with drinkers as far flung as Russia; and we explore the newly launched Cascade Club - a Direct to Drinker and Business to Business e-commerce platform, and what that means for both consumers and those in retail and bar trade. It’s evident from talking to Iain, he is well versed in the industry. Working for Whitbread, AB InBev and Heinekien - amongst others before assuming his position with Sierra Nevada - we managed to have some interesting discussion on brewery acquisitions and how Sierra Nevada have managed to remain independent after all this time.   Make sure you check out www.thecascadeclub.com/ THIS WEEK'S EPISODE IS SPONSORED BY... Support for this episode comes from Lallemand Brewing. Lallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education. Lallemand Brewing’s premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process. At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour. For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.com     Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe.

Since 2015, Neptune Brewery have been brewing both traditional and modern quality beers.  In keeping with the brewery’s name - that, as you’ll hear was birthed from their parent business - the majority of their lucious beers are given water-themed names deriving from fish, the sea, and mythological creatures. Neptune Brewery are well known, highly respected and fondly regarded around these parts on more than account of their beer. Julie O’Grady and husband Les were keen homebrewers who took it pro and have gained a dedicated following since.  Julie has also been pivotal in a group of women called Ladies that Beer; an inclusive, open group for beer loving women who like drinking and learning about beer in beer and beyond. I’ve been keen to get Julie on the podcast for some time to talk about their brewing journey and the various challenges that keep them on their toes day in, day out. In this episode, we talk about everything from the history of the brewery right through to when to (and when not to) dump beer, and just about everything in between. This Week's Episode is Sponsored By... Simpsons Malt   Golden Promise or Maris Otter...? Crystal Light or Crystal Medium?  Malted Oats or Golden Naked Oats? Do you sometimes find it difficult deciding which malts will work best in a new beer that you’re brewing? Well, a new online malt comparison tool from Simpsons Malt hopes to change that. By heading to the Simpsons Malt website, you can now select between two and three of the company’s high quality malts and compare them directly against one another across four key metrics – flavour, usage percentage, colour and the beer styles they are best suited to. Build your ideal mash now and visit simpsonsmalt.co.uk/compare-our-malts Simpsons Malt, the Home of Good Malt Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe.

Hailing from Leeds, sometimes referred to as the ‘London of the North’, Northern Monk began underground in a damp cellar with little more than £5000 - a gift from founder Russell Bisset’s grandparents - and an adventurous northern spirit. Since those heady days of reinvesting the profits into a sesh on the beers, Bisset and head brewer Brian Dickson quickly pulled ahead in the British beer scene, embracing a wide variety of beer styles, all brewed to exceeding high standards. In addition core range beers such as Heathen - a resinous tropical IPA - and the soft, smoothing juiciness of its smaller counterpart, Faith, Northern Monk deliver a wide range of beers from light 2.8% Striding Edge - a beer that carries an immense amount of flavour for a beer so small - to colossal Imperial Stouts left to mature in bourbon barrels and Triple IPAs bursting with sticky hoppiness. Their striving for creative perfection doesn’t stop there: the Patreon's Project fosters a collaboration between the brewery, artists and athletes across the North of England. Cross pollinating ideas with creatives, each project is treated in the same way that you’d approach buying a vinyl record: the anticipation of collecting it from the record store and sitting with the artwork - in this case a peel-and-reveal label containing information on the collaboration - and devouring the contents in a thoughtful, reflective manner. if that wasn’t enough, Northern Monk have host two of the most revered beer festivals in the annual calendar. Hop City in spring and Dark City in the autumn celebrate the very best in hop-forward or dark and wild beers with a huge array of national and international brewers pouring across sessions at their respective festivals. If you’ve never experienced these events for yourself, hosted at The Refectory above The Old Flax Store, then you truly haven’t lived. Northern Monk have established themselves well beyond the confines of this small but arguably great nation and are sold in no less than 23 countries across the world. Not bad considering the brewery, a mere 7 years old this year, started in a damp cellar in Leeds. But Northern Monk still have plenty of tricks left up their sleeve even with the challenges of the coronavirus pandemic. In this episode, recorded on a snowy January day, Russell joins me to talk about everything monk: the quaint beginnings and stories from yesteryear, their unlikely pilgrimage up a mountain to brew a high ABV beer at even higher altitudes, how the business has had to adapt over the years, and the various creative endeavours that these pioneering freespirits have brought to the craft beer scene.     THIS WEEK'S EPISODE IS SPONSORED BY... Support for this episode comes from Lallemand Brewing. Lallemand Brewing, a division of Lallemand Inc., a global producer of yeast and bacteria, is helping breweries achieve their growth and quality goals by offering products, services, and education. Lallemand Brewing’s premium brewing yeasts and bacteria deliver unmatched consistency, reliability, and purity, allowing brewers to take full control of the brewing process. At the forefront of innovation, Lallemand Brewing recently launched several dry yeast products: LalBrew Voss, LalBrew Verdant IPA, and WilBrew Philly Sour. For more information about Lallemand products in the UK please contact our local representative Andrew Paterson, global contacts details for the UK and other territories can be found via our website www.lallemandbrewing.com     Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Check out brewing-jobs.com for all the latest jobs and careers across the brewing and beverage industry

On the Hop Forward Podcast this week, we are talking all about business with Kelly Sidgwick from Bristol based brewery Good Chemistry Brewing. Unfortunately, many business owners have had a rough ride throughout 2020 due to the coronavirus pandemic. While it’s usually enough in and of itself to deal with the myriad of issues that arise on a daily basis while running a business, the national lockdowns and resulting economic impacts have caused wave after wave of anxiety and fear. Somehow, we’ve all muddled through, and each of us has our own story to tell. The story this week comes from Kelly Sidgwick - director and co-founder of Bristol based brewery Good Chemistry Brewing. Good Chemistry Brewing turned 5 this August past and have had to negotiate many difficult decisions due to COVID-19, one of which was the internal battle surrounding whether it was ethical to press on with mobile canning or not in order to stem the spread of the virus. Difficult decisions to say the least. In this episode, Kelly and I discuss all things business, everything from hiring staff, keeping them motivated, how to grow your business, vision and values, wages and attitudes towards money and so much more… all to the backdrop of a global pandemic. --- Find out more from Hop Forward and our partners… Follow is on Social Media: Facebook / Instagram / Twitter / LinkedIn Visit hopforward.beer for more insights and a range of branding, marketing and business development services to help you and your beer business get ahead. Join our Facebook Community to connect with other industry professionals from across the globe Check out brewing-jobs.com for all the latest jobs and careers across the brewing and beverage industry

Dave Brophy of McAuslan Brewing

Episode eleven takes us to the Upper Peninsula to talk to Derek “Chumly” Anderson, the original brewer at The Vierling Restaurant & Marquette Harbor Brewery, who's been brewing there since 1995.  Chumly chatted us up on the patio of Blackrocks in 2018, about the early breweries of the U.P. and beer culture before and after the first U.P. Fall Beer Festival.

Earlier this year, I was fortunate enough to attend the Thursday trade session of BrewLDN - a festival and trade show in The Old Truman Brewery; a welcoming emporium of game changing beers, high quality street food, good-time DJs and general festivities. Although COVID-19 was making headline news here in the UK, edging its way ever closer from far distant lands such as China and the-not-so-far-flung-Italy, talks of the novel virus in conversations were fleeting at best, usually sandwiched in-between casual chit-chat about the beers and atmosphere. I’d attended the festival with several hats on - my networking hat, to hook up with business owners I’d arranged to meet; my podcasters hat - to record episodes I’d previously lined up (you can go back and listen to those if you wish); and my party hat on - to sample some of the finest beers London had to offer. Having a young family means I don’t always get out to the latest beer festivals, trade shows, or even down the pub on a regular basis. So whenever I do get the opportunity, I saviour the experience even more so than I do the drinks. On this particular occasion, I went with my good friend Darren from the Industry Tap in Sheffield. Darren’s a quality bloke and can definitely give me a run for my money as far as beer consumption is concerned. (I have to confess, it was quite funny… having spent a couple of hours podcasting I’d probably had around a pint in total. But by the time I bumped into Darren around 3pm - baring in mind doors only opened at 1 - he was already slurring his speech and reminding me (yet again) to go and visit Round Corner Brewing’s stand. This was to become a common theme of the day, as we’ll soon see). I ran into lots friendly faces from the industry, many of whom I’ve had the good pleasure to podcast with. And yet, it seemed, that in between every social interaction, Darren popped up asking the same question: ‘Has tha’ been to Round Corner Brewing yet?’. After a while, it was difficult to elude the question. And, with my defences being down on account of a beautifully smooth yet 14.4% whisky barrel aged scotch ale (courtesy of Glen Affric), I finally succumbed and followed Darren into the throng of bodies all packed like sardines in a can… not a sentence I’ll be using to describe a bar or any other social event this side of COVID any time soon! Darren introduced me to Combie Cryan, a larger than life Northern Irelander who - as his first gesture of kindness - offered me a beer and, as his second, a Melton Mowbray Pork Pie. Not only were the Round Corner team very accommodating, but they were also highly entertaining. I don’t know whether the market town showmanship has rubbed off on them, but it seemed to be attracting a lot of people to their bar. If their reputation precedes them, then - on account of their beers - I could see why. I was poured a plantation rum oak barrel aged dark lager pretty much instantly upon being introduced to them by Darren. And I can tell you… the sheer flavour of this thing, I wish I could describe to you - magnificent! Deep, rummy, warming, and yet crisp, smooth and rich. As we parted ways, Combie invited us to visit the brewery - a trip me and Darren intended to take this Spring until, lo and behold, we spent the warmest month of the year so far firmly not going anywhere. But I was still keen to get Round Corner on the podcast, albeit virtually. They’d struck a chord with me and I couldn’t quite put my finger on why. Not until the days that followed the recent death of my father-in-law. On the evening he died, Combie and I were due to record the following episode you’re about to hear. However, with 25 minutes to spare, I had to postpone the recording last minute until after the funeral. Within a couple of days, the landlord of my former office called me to say that a package had arrived from Round Corner Brewing… ‘That’s funny’, I thought, ‘I haven’t ordered anything from Round Corner Brewing... and the episode beers Combie had sent ahead of time for us to chat about had long been in my fridge tempting me every time I opened the door!’ After some wrangling with the courier to get the package redirected to my home address, my wife and I opened the box to discover the same plantation rum oak barrel aged dark lager in a 750ml waxed topped bottle, accompanied a note of condolence from the team, suggesting we use the beer to raise a toast to my late father-in-law’s life. (Needless to say, it is being saved until the family can be safely reunited to crack it open and do so). We were both extraordinarily touched by this gesture of kindness. And that’s when it hit me... Beer really is by-the-by. We drink it today and piss it away tomorrow. Likewise, breweries and brands we adore today for the values they represent... and hate tomorrow when they disown us and sell-up to a global corporation. Because it’s the people that make up our industry. The people are what makes the beer industry so great to work in. Yes, there are some dickheads out there… but, for the most part, you don’t come across the same kind of sociable, creative, friendly, open and honest folk that you get beer and hospitality. In retrospect, I think that’s what made that particular beer festival so special for me: the opportunity to reconnect with old friends, make new ones, and get well acquainted with and introduce our listeners to people as warm-hearted, real and dedicated as the team at Round Corner Brewing. After a stop off Brick Lane’s Kill The Cat, we floated back to the train station and parted ways… Darren to St Pancras, me to Kings Cross… only… I wasn’t at Kings Cross when I came to board my train. In my pissed up little mind, I was in the right location. Only, the Fat Controller wasn’t convinced when he said, ‘No… this is St Pancras International. You want Kings Cross’. Needless to say, it was as if the guard at the ticket gate could see the confusion in the eyes of someone who’d had an Old Chimneys imperial stout, a Glen Affric imperial stout and a plantation rum oak barrel aged dark lager from Round Corner Brewing (on top of all the other beers) and simply said nothing and opened the gate. The whistle sounded and I floated onto the train, picking a random carriage when nature called. Shit… someone’s in the loo and I need it. After what felt like an age to my weak, frustrated bladder, the flush went, the door swung open… and out popped Darren! Talk about a coincidence. And what’s more, he’d left his phone in there! (Nob head!) It was as Nissaki herself was watching over us, guiding us to the seats and table of two very poor, unsuspecting charity workers who had to endure these two piss-heads all the way home, with their craft beer talk! Upon arriving in Sheffield, we parted ways and vowed to visit Round Corner Brewing… until we do (which will make an interesting episode in and of itself), you’ll have to satisfy yourself with this virtual discussion and beer tasting, recorded a few weeks ago, between me and Combie talking about how COVID-19 has impacted their business, how they’ve found reopening their tap room since social distancing measures have been relaxed, and taste some of their fantastic beers. --- BREWERY SHOUTOUT: This week, we're giving a shoutout to our good friends over at Huddesfield's Beer Ink. Check out their recently rebranded range of beers and bag yourself a discount throughout August using the code HOPFORWARD at the checkout. Visit beer-ink.co.uk THIS WEEK'S EPISODE IS SPONSORED BY... Brewing Jobs the UK's only FREE dedicated brewing jobs board brought to you by Brew-School your No.1 for brewing and distilling courses. Advertise your jobs for free or join up to receive your personalised brewing job alerts at www.brewing-jobs.com TODAY.

In Episode 8, we feature an interview from the here and now, with Tina Schuett. Tina is originally from Wisconsin and discovered her love for great beer while living in Germany. A friend taught her how to brew while she was studying Biology at the University of Wisconsin- Stevens Point and it became her favorite hobby. She brewed part time while she worked as a park ranger in California and New Zealand and while doing children’s health research.  But before long, she gave into her love of brewing and beer, making it her full-time job. It was that career choice that eventually led her to Traverse City, MI.   Situated in a beautiful 1931 red brick building, Rare Bird’s mission is to provide an unsurpassed dining and drinking experience in Traverse City. From our intimate reclaimed wood booths to the cozy and cool lounge and German bier hall style seating made from massive wood slabs that Nate and Tina sustainably harvested, we have a space for everyone to feel comfortable.

Have you ever wanted to brew your own beer? YOU CAN BREW IT! I had the pleasure to have a discussion with Martin Keen on his own brewing journey and his approach to Youtube.  Martin is working to brew all 99 beers in 99 weeks! He has the goods on his channel which offers brew days, see the recipes, and check out the home brew beer tastings. Homebrewing is still a hobby for Martin who works "9-5" in tech but his operation between the systematic approach of equipment, time spent in brewing, editing and more is almost a nice small business in itself.  Martin and I discuss; His background prior to homebrewing A Hobby vs. Business The start in homebrewing Difference between homebrew and pro brewing? Seeing where craft beer and homebrewing has been, where do you see it going? Building a homebrewing brand on Youtube How others can start in homebrewing  and much more Sponsor/Partnership The Beginner's Guide To Outsourcing Your Business: Find, Hire, and Build Your Team Virtually Today! $2.99 Ebook on Amazon. Step-by-step guide every entrepreneur needs to build his or her business with the asset of working with virtual employees. Focusing on business growth, giving you the time to work less in the business and more time working on the business.

Along the beer trail in Huntsville, Alabama, on this podcast, I was happy to interview Jason Sledd of Green Bus Brewing. Jason began as a homebrewer with a tasty hobby and learning the science of beer. #greenbusbrewing is the epitome of "local pub!" If you are looking for a local "stammtisch" (in German) or a place where everyone knows your name, look no further than #downtownhuntsville. Right off the square in #historichuntsville, parking is available on Eustis and you can pop in while you are visiting #greenestreetfarmersmarket and even walk around with a #purplecup.It was a joy to meet and chat with Jason Sledd and I look forward to trying their famous Tiramisu, a chocolate-coffee malt beer popular with just about everyone.Jason's passion and commitment to create different kinds of beer and share them is evident throughout the interview and I look forward to popping in again very soon.Here is a bit more information - https://www.facebook.com/GreenBusBrewing/Hours are available on the FaceBook pagePop by on St. Patrick's Day for the parade and green pancakes!For more inspiration and fun blogs visit https://travelwithwendy.net/Like, follow and ring the bell for more PODCASTS and Vlogs like this! Become a Patreon Patron as well, help me bring great content to you that is different, interesting and one of a kind. For exclusive membership benefits including private blogs, emails, and itineraries, click the link below and support!https://www.patreon.com/travelwithwendyI love to connect people with the world through unique adventures. I hope my videos and podcasts inspire people to explore and embrace the experience of traveling the world by connecting through humanity, love of nature and compassion.It's always an adventure when you ©Travel with Wendy!Support the show (https://www.patreon.com/travelwithwendy)

The old adage goes that brewing is 90% cleaning, 10% paperwork. Like all sayings, there's an element of truth hidden within. Brewer's spend vast amounts of time cleaning vessels, packaging lines, containers and just about anything that comes into contact with wort and beer. And with good reason. Lurking between those heat exchanger plates, elbows, valves, and just about anywhere that's everywhere, is a world of microbiology - wild yeasts - all hungry for a sugary feast to multiply and rock their world. But it doesn't stop there. Within your brewhouse are biofilms: a thin but robust layer of mucilage clinging to a solid surface containing a community of beer spoilage microorganisms. In this episode of the Hop Forward Podcast, we were invited to sit down with Paul Browning - an independent hygiene consultant to NichesolutionsGB, amongst other food and beverage companies - to chat about why brewery hygiene is essential to your beer business. This episode contains some deep cuts into the world of microbiology, so make sure you grab a pen and paper, and take notes! --- Today’s episode has been brought to you by NichesolutionsGB For all of your brewery cleaning and biofilm queries, contact NicheSolutionsGB where Paul Browning is a consultant. NichesolutionsGB can advise you on the use of all their cleaning products, can organise site visits and staff training days. Enzybrew 10 is an effective way to combat biofilms, used occasionally as part of your regular cleaning regime. Make sure you visit their website nichesolutionsgb.co.uk to find out more and connect with the team at this year's SIBA Beer X at Liverpool Exhibition Centre on Stand 99. --- Follow us on social media

On this week's episode of the Hop Forward Podcast we talk to Master Brewer, Paddy Johnson, from WeBrew - home to the Windsor & Eton and Uprising brands - all about brewing and some of the challenges the industry faces in 2020. Having been in the brewing industry for over 40 years, my guest today has worked at 9 breweries in the UK, Australia and Canada. He was Area Production Director at the large Royal Brewery, Moss Side for 5 years producing over 3 million Hls of beer per annum at that site as well as also operating Newcastle brewery and Theakstons in Masham at the same time within what was then Scottish Courage. Prior to this he also held jobs such as General Manager at the Courage brewery in Bristol and Head Brewer at the Berkshire Brewery for Courage - Europe’s largest brewery at that time; and also spent time as a brewer with Bass at several breweries. But Master Brewer - Paddy Johnson’s impressive resume doesn’t stop there! The first view he ever saw being made whilst at Courage Brewery was the infamous ‘Imperial Russian Stout’; he helped to set up Innserve - an independent Trade dispense technical services, which services around 100,000 pub/bar accounts in the UK. Amongst other things, including being a seasoned beer judge and father to Kieran Johnson of Blackjack Brewing in Manchester, he is one of the Director of WEBREW which, as well as operating an 8,500Hl/annum brewery that was designed and built by the Board team, has two brand - the more traditionally positioned Windsor & Eton brand, producing an array of cask and bottled beers; and Uprising - a more craft, focused brand creating Imperial Stouts, Double IPAs and the kinds of beer styles we all know and love to see on keg lines. To say Paddy is knowledgeable is an understatement - he’s a well seasoned veteran of the brewing industry and has been around the block. So, where do you start when interviewing such a well seasoned brewer? When we met at Manchester’s Marble Brewery, who were kind enough to allow us use of the facilities for hosting and recording this week’s show, I wanted to ask about brewing beer from a master brewer’s perspective. And, although you might expect some deep cuts from a conversation like this - such as the complex chemistry that occurs when infusing hops with boiling worts at certain temperatures, or the effects of yeast fermentation under different pressures - it’s having knowledge-based firmly rooted in fundamentals and nailing it time and again which sets a Master Brewer apart… plus demonstrating their skills building and commissioning a brewery and being able to explain why you did it that way…! --- TODAY'S SHOW IS SPONSORED BY SSV LIMITED. From tanks to full brewhouses SSV Limited has got you covered. In just 5 short years SSV Limited have established themselves as your go to partner to help you grow or launch your brewery. High quality tanks, parts, brewing kit and knowledge and experience to ensure your project runs smoothly from beginning to completion. Their newly launched parts shop stocks well over 1000 essential brewing parts to ensure your brewery is kept up and running. Visit their website on www.ssvlimited.co.uk or visit them on stand 11 to 13 at BeerX on the 11th and 12th of March at the ACC Exhibition Centre, Liverpool. --- Follow us on social media @hopforwardbeers Subscribe to the podcast and leave us a review Visit hopforward.beer to find out how we can get you ahead in the brewing and beer business through branding, marketing, and business development.

As an industry, we’ve come a long way over the past 10 years. But at the start of a new decade, there's no denying that British beer has a tough job ahead of it. Whereas many of the slogans and marketing phrases that small, independent brewers used to pride themselves are now, sadly, meaningless; and as consumer demand for newer, bolder, wilder and more extreme beers only increases, solely relying on brewing a ‘great product’ and ‘letting the beer talk for itself’ simply won’t cut the mustard anymore. This week, we're joined by beer writer and host of the Craft Beer Channel, Jonny Garrett, to discuss what lies in store for the future of British beer as we head in the roaring 20's. Nick and Jonny talk about everything from GMO yeasts, the implications of Brexit, which brewers will be vulnerable to the market changes, and why marketing will be more important than ever for brewers looking to distinguish themselves in an ever crowded landscape. --- Today's show is sponsored by Premier Systems, creators of BrewMan, the UK’s No.1 brewery management software, used by over 200 breweries and distilleries of all sizes. The end-to-end system covers all back office functions such as CRM, stock control, distribution, cask tracking, reporting, raw material purchase ordering and traceability. BrewMan helps brewers focus on making great beer, not doing paperwork. BrewMan is a cloud-based subscription service with no long term contracts or any upfront set up fees and starts from just £20 a month. If you would like more information about BrewMan, or book a demo of the software, please get in touch at +44(0)2380 811 100, email at sales@premiersystems.com or visit premiersystems.com --- FOLLOW US ON SOCIAL MEDIA @hopforwardbeers SUBSCRIBE to the show on iTunes/Spotify GET AHEAD IN YOUR BEER BUSINESS at www.hopforward.beer

Hailing from Barnsley, South Yorkshire (UK), beer illustrator and artist Lewy Lewy discusses what it takes to create bespoke artwork for craft breweries in this week's episode of the Hop Forward Podcast. Having undertaken an art degree in Birmingham, Lewis Ryan moved into a role as a creative director for a marketing firm before realising his passion lay with illustrating for breweries and musicians. Lewy took the jump by creating a stunning portfolio of work and connecting with breweries through Brew Dog's bars, getting his first big break with Sheffield's Abbeydale Brewery. Since then, his designs have become hot property, working with companies such as London's Hammerton Brewery and Rock Leopard, as well as Oslo based brewery, Amundsen Bryggeri . If you've never encountered his artwork before, head over to www.lewisryanart.com and check out www.hopforward.beer/podcast to see some of the rough sketches. --- Today's episode is sponsored by Ecokeg - the strongest, most versatile and eco –friendly one way keg on the market today. Ecokegs can be racked just like a cask or counter pressure filled like any traditional steel kegs. Made in the UK using 70% recycled materials and fully recyclable to industrial recyclers, they can be 100% recycled by Ecokeg themselves into new kegs, they also offer free collection for empty Ecokegs. Used extensively across the brewing industry by cask brewers looking to access the keg market without needing any expensive equipment, as well as macro/micro brewers distributing across the UK and throughout the rest of the world, particularly because they are available in not only Sankey valves but Grundy, A and D type also. For more information you can speak directly to Lewis on 01656 725799 or email info@ecokeg.com, or visit ecokeg.com

With Nick and Matt having the week off, Rob and Ken bring in a special treat a little different than your normal show with Urban Embodiment! We chat about their upcoming Mobile Bartending competition, and how the company got started promoting local businesses in the Detroit and areas that surround it. We talk about mixed drinks, why Ken doesn't like Tipsy Bartender, and we even talk about some of the lost times as we were younger going to Wheels Inn and Bois Blanc Island. Check out this episode now and don't forget we are pouring for ROAK and Ellison on Friday night at the Fall Beer Festival and Saturday at ROAK.Subscribe to Better on Draft - https://plnk.to/BODSpotify - https://open.spotify.com/show/0rofqU5VHPmEjcGLwJbocmiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740Subscribe to Better on Draft Archive (Episodes 1-145) -Spotify - https://open.spotify.com/show/5EADA1tifaLAoxd6THbRRsiTunes - https://podcasts.apple.com/us/podcast/better-on-draft-podcast-archive/id1450538812Subscribe to The Brewz Brothaz -Spotify - https://open.spotify.com/show/31iofThmMV9vHblkod5qK5iTunes - https://podcasts.apple.com/us/podcast/the-brewz-brothaz-better-on-draft/id1443234432Subscribe to The Beer Tour GuySpotify - https://open.spotify.com/show/3enGxubfQFop2ppdQjuVNRiTunes - https://podcasts.apple.com/us/podcast/beer-tour-guy-podcast-better-on-draft/id1266857083https://www.twitter.com/betterondrafthttps://www.facebook.com/betterondrafthttps://www.untappd.com/bodpodcasthttps://www.youtube.com/c/betterondrafthttps://www.instagram.com/betterondraftBeers DrankCycle Brewing 2019 ThursdayDrafting Table Brewing Company Strawberry BrewliusSuperstition Meadery Peanut Butter Jelly CrimeTrillium Brewing Company Fated Farmer: Red CurrantSchnapsleiche Spirits Aquavit

Brewery travel writer, Joel Geier, shares his observations and thoughts from his travels across America, sampling everything from 30L commercial home brewers selling from a residential property, through to breweries with a national footprint. Joel talks about the trends in American craft beer and why the USA is so diverse when it comes to its beer selection and tap room offers. And Nick shares his Hopes & Beers bringing the lowdown on his brewing journey. Today's episode is sponsored by SSV Limited. From tanks to full brewhouses SSV Limited have got you covered. In just five short years SSV Limited have established themselves as the go to partner to help you grow or launch your brewery. High quality tanks, parts, brewing kit and the knowledge and experience to ensure your project runs smoothly from beginning to completion. Their recently opened parts shop stocks well over 1000 essential brewing parts to keep your brewery up and running. 
Visit their website on www.ssvlimited.co.uk and check out their latest projects.

BrewBroker are a company that connects brewers to breweries, brands to beers within the global marketplace. Whereas contract brewing once had - and some would argue, still does - a stigma attached to it, many brands and breweries are turning to resources much larger than their own to have their beers brewed on their behalf. For many breweries with spare capacity, it also offers a good opportunity to maximise potential and generate income rather than allowing tanks to remain idle. Though some may hold onto the courage of their convictions to roll up their sleeves and don their Marigolds for themselves, others are perfectly happy to have someone mash in for them. This week, we talk to Daniel Rowntree from BrewBroker to discuss how their company is helping unite the beer industry and fill the need, wherever it is found, through contract brewing and white labelling. Visit www.brewbroker.com for more details.

Sara and Cris are once again joined by Fred to talk all things BEER! This trio discusses the cultural necessity that is wine, the uptake in popularity of small, local breweries, and the role of religion in alcohol production and consumption.

This week, on the Hop Forward Podcast, we talk to a businessman who is going after the macro-brands with his eco-friendly, vegan lager, Bumble Beer. Jason Winter is the entrepreneur behind Bumble Beer: a premium, pilsner-style craft lager that is fully vegan on a mission to save our nation’s bees, provided sustainability within the entire supply chain for both his brand and other brewers to build upon, and promote eco-conscious causes. At the heart of Bumble Beer are a set of founding principle that all brewers and people in the business of beer could learn from. Jason shares his experiences as a marketer and brand builder on contract brewing, generating press, bringing his product to market and the securing sales, without being able to brew himself. For more information visit http://www.bumblebeer.net/

SIBA, the Society of Independent Brewers, was established in 1980 to represent the interests of the growing number of breweries in Britain, and currently represents around 830 independent craft breweries in the UK. Regardless of your own thoughts on SIBA, there’s no denying their active role in lobbying government helped bring about Small Breweries’ Relief, which has played a pivotal role in the new wave of independent breweries launch since the turn of the Millennium. Plus, they hold the 2nd largest industry trade show in Europe with a national beer competition - a well attended event and highlight in many brewer’s calendar. In this week's episode, we catch up with Head of Public Affairs and Communications, James Calder, to throw some challenging questions in his direction about the role of SIBA for independent brewers, and talk about Peanut Butter Snickers Stouts! For more information on SIBA, visit www.siba.co.uk

When news broke that Magic Rock Brewing sold their fledgling business to Australia's Lion, Twitter started trending with #MagicRock as people in droves started discussing 'What does this mean?!' yet again. Hot on the heels after independent bottle shop closures and Tesco's all-singing, all-dancing craft beer range moving up a gear, the perfect storm was brewing for emotions to run high and opinions to get aired in the echo-chamber of social media. So, we felt it was the perfect opportunity to reach out once again to beer writer Matthew Curtis to discuss everything from brewery sell-ups, supermarket beer, and 'Bread Twitter'.

On today’s episode of Get Away to Grafton, we share details with you about unique local breweries and tasting rooms. Who wouldn’t want to hear about beer?! Any time of year is the perfect time to check out local breweries and tasting rooms for local craft beers throughout Ozaukee County. Sit back, and hear about some of our favorite places for a cold brew in and around Grafton!   Our first guest, Paul Alexander, one of the owners of The 024 Tap Room in Grafton, shares with us his passion for local brews, and why he loves to use his space in Grafton to showcase beers local to the Milwaukee area. Enjoy a unique variety of light to heavy beers in Paul’s rustic tasting room located at the Arts Mill along the Milwaukee River in downtown Grafton. For more information about The 024 Tap Room in Grafton, visit them on the web at https://www.the024craftbeer.com/ Be sure to check them out on Facebook at @acraftbeerbaringrafton   Up next, we’ll hear from Jenny Andreas, Director of Communications and Outreach at The Fermentorium Brewery and Tasting Room located in Cedarburg. Learn about the story behind the brewery, the many beers available daily, and food options and specials you won’t want to miss! There’s also some exciting news we’re sharing with all of you about The Fermentorium, so be sure to tune in to learn more! For more information about The Fermentorium Brewery and Tasting Room, visit them on the web at http://www.thefermentorium.com/ Be sure to follow them on Facebook and Instagram at @thefermentorium   Finally, you’re going to love hearing from our friend Captain Adam from Inventors Brewpub located in Port Washington! Adam Draeger, owner and head brewmaster at Inventors Brewpub, is a wealth of knowledge when it comes to brews, and flavors that will dance on your taste buds. Learn about his location with a beautiful view of Lake Michigan, delicious food options, hilarious social media pages, and more! For more information about Inventors Brewpub, visit them on the web at https://www.inventorsbrewpub.com/ Be sure to check them out on Facebook, Instagram, and Twitter    For more information about places to enjoy a cold, delicious brew in and around Grafton, and to learn about places that were not mentioned in today’s episode, please visit us at grafton-wi.org Be sure to “Like” and follow us on our Facebook page and stay up to date on our weekly #stayandplaymoment posts!

On your really on the same page with your staff and/or co-workers? How do you know? The gang pontificates upon misunderstandings in the workplace and how the smallest of miscommunications can fester and lead to huge problems. Then we talk about movies and other dumb stuff. And cuss a lot, as normal. Sorry, mom.

It is widely reported that Millennials and Gen Z are drinking less alcohol than previous generations. "Twenty years of anti-drug, anti-smoking and anti-alcohol education has done its job: it is no longer 'uncool' to not drink or take drugs," Berenberg analysts wrote in a beverage-industry report published in September. As a result, there has been as rising trend in non-alcoholic and low alcohol beers of which Big Drop Brewing Co. are at the forefront of. Other such brewers, such as Nirvana Brewery, Infinite Session, and Brew Dog have managed to develop flavourful alternatives to the nations most loved beverage... only minus the alcohol. Around this time last year, we interviewed Johnny Clayton - formally of Wild Beer Co. - to talk about Big Drop Brewing Co. It's only taken us 12 months to get around to launching this podcast, but we're glad we finally did! Check out http://hopforward.beers and https://www.bigdropbrew.com/ for more info on today's episode.

From saisons to sours, from farmhouse ales to New England IPAs, there’s no denying that New York City’s local beer is a good as it’s ever been. This week, in a special Food Friday installment of “Leonard Lopate at Large,” we take a look at microbrewing with Kelly Taylor, owner of KelSo; Sam Shire, head brewer at Finback and Anthony Accardi, co-owner of Transmitter. Get a head start on your weekend with this refreshing conversation on the microbrew movement.

Bob & Doug are desperately seeking beers for the Wild Card Round so they can once again have a full top 10 list.  This week, Tavour.com shipped us "Sloth" Bourbon Barrel Aged Stout from Midnight Sun Brewing.  We also sampled "Dare Mighty Things" IPA from The Brewing Projekt.   One of the beers received this ringing endorsement from Doug:  "It's a beer you can drink." Grab a cold one and let's have some fun! This week's episode is sponsored by Tavour.com - Get highly rated and hard to find beer shipped right to your door with Tavour.com! Also - sign up for the World's Top 10 Beers Podcast mailing list here: bit.ly/2H5FLvF     

Episode 46 - 1/21/18 - Hosts Brian & Britt, joined by brewer Mitchell from Nebraska Brewing Company and Sean from Into the Pint Glass, talk about the changing landscape of craft beer. We talk about where we've been, where we are, and where we are headed. Drinks were supplied by Nebraska Brewing Company: Romancing the Cone IPA and Vanilla Bead Fathead. Check us out!

Isn't That Spatial is a podcast dedicated to casual geography and the spatial component of whatever. On this episode, we're taking a look at the wide world of breweries in the US, then and now.   You can view the Show Notes and related content on our website at http://isntthatspatial.net!

Researchers are using electronic tracking systems to study fish in the New River estuary near Jacksonville in a high tech experiment to better understand how fish use habitat and how a healthy habitat can impact fish populations.

Researchers are using electronic tracking systems to study fish in the New River estuary near Jacksonville in a high tech experiment to better understand how fish use habitat and how a healthy habitat can impact fish populations.

Brewers must tap a wide range of biology and chemistry, from the PH of water, to controlling yeast, to craft beer.

Brewers must tap a wide range of biology and chemistry, from the PH of water, to controlling yeast, to craft beer.

In the third episode of Bar Towel Radio, we have a live chat over a beer with George Milbrandt, publican of C'est What, one of Toronto's oldest supporters of local beer in the city.

In this second episode of Bar Towel Radio, we are proud to have an exclusive interview with Ralph Morana, owner of Bar Volo, one of Toronto's top beer destinations.

Welcome to the inaugural episode of Bar Towel Radio. This episode features an exclusive interview with Ken Woods, founder and president of the Black Oak Brewery in Oakville, Ontario.

The GG Brewfest is coming up this Saturday, April 1st, 2006. Check out the video from last year. Look for OUR video of the 2006 Brewfest in the following week.