Explore every episode of the podcast Hop Forward: Getting You Ahead in the Brewing and Beer Business
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Episode 183: This Marks a Turning Point [with Cameron Brown from Turning Point Brew Co] | 11 Dec 2023 | 01:19:15 | |
This episode marks a turning point for the Hop Forward Podcast as it will be the last episode of the show before we go on hiatus (or a 'hop rest' as we prefer to call it) for a while. In this episode, Nick shares his reasons why he's taking some time away from the show. They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA. At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK. If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help. Visit www.charlesfarm.co.uk to find out more. | |||
| Episode 182: Will Climate Change Be the End of Citra Hops...? [Talking Sustainability with Chris Terry from 86 Carbon] | 23 Nov 2023 | 01:21:33 | |
On the podcast this week, Nick is joined by Chris Terry from 86 Carbon to talk about the impacts of climate change on the brewing and hospitality industry and explore ways to make your business more sustainable and eco-friendly.
They stock nitrogen-flushed leaf hops, T90 and T45 pellets, and, to ensure their hops remain in optimum condition, they have state-of-the-art cold stores at their sites in Worcestershire and Yakima in the USA. At charlesfaram.com brewers can shop by pay-as-you-go or using agreed credit terms for yeast, malt, fruit purees and other brewing products. In addition to leading varieties from across the world, the Faram’s Family range brings to you Archer®, Emperor®, Godiva™, Harlequin®, Jester®, Most™, Mystic™, Olicana®, and Opus® from their Hop Development Programme right here in the UK. If you would like more information or expert advice visit the brewer’s resources and FAQ pages of the website or contact their technical advisors for different uses, applications and recipes. They’re always really happy to help. Visit www.charlesfarm.co.uk to find out more. | |||
| Episode 173: Understanding the UK's Beer Duty Reforms [with SIBA's Head of Public Affairs and Policy, Barry Watts] | 21 Jul 2023 | 00:46:26 | |
On 1st August 2023, the United Kingdom will implement a new system for alcohol taxation in a 'radical simplification' (Rishi Sunak' of the system, moving from a percentage-based discount to a cash discount basis. In addition, various reliefs - including 'draught relief' designed to encourage people back into the pub - have been included in the changes.
| |||
| Small Brewers' Relief (Part 1) [with Anspach & Hobday] | 29 Oct 2020 | 00:45:10 | |
In this week’s episode of the Hop Forward Podcast we talk to Jack Hobday, co-founder of London’s Anspach & Hobday about the proposed beer duty reform and how it will affect small independent craft breweries, hindering growth rather than promoting it. The first in a two part series looking at SBR, we are on a mission to give an overview of the reforms, presenting arguments from both sides (those in favour and those opposed. While this week’s episode investigates the vantage point from breweries that fall under the 5000HL annual output mark, next week we’ll be talking to Timothy Taylor’s Chief Executive, Tim Dewey, about their stance on SBR and the blog post that cause a stir in the brewing community. Nick gives a brief history and overview of the beer duty system here in the United Kingdom and samples the Ordinary Best Bitter from the brewery. If you’re in favour reversing the changes to SBR, then make sure you sign the petition which can be found at https://petition.parliament.uk/petitions/334066 (link in the show notes) and make your voice heard in Whitehall. .--- Find out more from Hop Forward and our partners…
| |||
| 4pm is Officially Beer O'Clock [with Untappd CEO] | 22 Oct 2020 | 00:51:30 | |
On the Hop Forward Podcast this week we talk with Greg Avola, CEO of the popular beer check-in app, Untappd, which celebrates its 10th birthday this week, discussing everything from big data, review culture and why 4pm is officially Beer O’Clock. Twelve years ago, my wife and I started a list that we stuck to our fridge called ‘Beers We Have Known and Loved’. The idea was simple: for every beer we’d purchased from The Dram Shop, a small independent retailer of microbrewed beers, fine wines and world whiskies, we’d write down the name of the beer, a comment and rate the beer out of 10. Needless to say, that piece of paper has long disappeared but the memory of one particular German beer remains etched on my mind over a decade on. Simply called Beer Rauchen, or ‘Smoke Beer’ in English, this black liquid did not have the sublime subtle smoked-sausage-meets-breakfast-ceral taste often associated with the style, but rather - as my scathing review testified - ‘tastes like fag ash!’ 0/10. You could argue that this humble lined-sheet of A4 was a precursor to websites such as RateBeer or apps such as Untappd. The idea of keeping a log of things you love - or, in this case, loathe - isn’t new. Beer tickers throughout the years have journal after journal entries containing reviews of the latest guest ale down the local, beers revered at festivals and casual comments from evenings in by the fire on a cold winter’s night with a bottle of something dark and heartwarming. In the privacy of, to keep such a record of my personal opinions is neither here nor there. But how does that translate in the digital age where reviews are open to interpretation, public for all to see, and grant direct access and dialog to the producers themselves? These are questions Greg Avola, CEO of Untappd, has had to wrestle with for the last ten years. Untappd is an app that allows users to keep track of their beers and allows for open conversations surrounding those check-ins, familiar to most brewers and beer fans alike for a variety of reasons. I’ve yet to meet a brewer who hasn’t felt the eurphic hit as a shot of dopamine pulses through their veins due to a string of positive reviews, and then - in the next instance - has been hit in the gut by a punchy offhand comment that seems unjustified on every level. Whatever your relationship with Untappd, there’s no denying that it does what it does very well and is collecting vast amounts of data regarding worldwide beer trends, which will prove invaluable over the coming months and years. And who hasn’t enjoyed reading some of the worst reviews from keyboard warriors and armchair detectives as featured on the Worst Beer Blog. In honour of Untappd turning 10, we’ve introduced a little feature we think you’ll enjoy…! Stay tuned. --- Find out more from Hop Forward and our partners…
| |||
| Work In Progress: Working for a more inclusive beer industry [with Brewgooder’s Alan Mahon] | 12 Oct 2020 | 00:53:59 | |
This week's episode features Alan Mahon, founder of Brewgooder and Work In Progress. Work In Progress is an open to all breweries that aspire to build a more inclusive and representative beer industry. The breweries involved - including everyone from London’s Mondo Brewing Company, Liverpool’s Neptune Brewery, Bristol’s Left Handed Giant and many more, are committed to taking action in their businesses, forging links with communities to increase opportunities and promote collaboration between brewers and under-represented groups in our society. As a non-profit, decentralised movement driven by the members, Work In Progress is establishing a steering committee of trusted industry and non-industry voices to help guide and unify the collective voices and actions to create greater inclusivity in the beer and wider drinks industry. A few months back, I caught up with Alan to discuss Work In Progress and what breweries can do to create a more diverse, unified workforce and industry that covers the entire colour spectrum, in both the physical. cultural and metaphorical sense. We caught up with Alan to talk about the new initiative, discuss some of the issues that still plague the beer industry, and what we can do to combat those issues. If you’d like to sign up then I’d highly encourage you to head over to workinprogress.beer where you can find out more information and become a member. --- Find out more from Hop Forward and our partners…
| |||
| The Formula for a Great Beer Business [with Good Chemistry Brewing] | 05 Oct 2020 | 01:03:48 | |
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…
| |||
| Beers, Braumeisters and Alpacas [with Jason Bayliffe from Broadtown Brewery] | 27 Sep 2020 | 00:56:15 | |
On the Hop Forward Podcast this week, we catch up with Jason Bayliffe: founder of Wiltshire's Broadtown Brewery. A railway engineer by trade, Jason took his passion for home brewing to the next level by converting an old, derelict coach house from the 1830’s, which once held the dray horses of the old Hart ‘Brewing Family’ of Broad Town and Royal Wootton Bassett, bought not one, but two 500L German engineered Braumiesters - the only two in the UK, might I add, and started Broadtown Brewery. Jason now employs a small team of people to help run the brewery, including a full time brewer Nathan Beet, formerly senior brewer at Cotswold Brewery and Head Brewer at the White Horse Brewery in Oxford, to help produce and develop the core range and speciality beers. Recently, Jason hosted a socially distanced beer festival called Alpaca Fields, which drew a significant following of locals into the family grounds for beers, bands and artisan food. It’s easy to think beer is all about the latest hipster brewery in some urban area smashing out hazy IPAs, when - in fact - Broadtown Brewery have huge appeal from locals in an area just outside of Swindon that you wouldn’t really associate with beer at all. So much so, that Jason and the team are working on The Hop Chapel; the Broadtown Brewery tap room with reclaimed stained glass windows, pipe organ and wooden chapel doors. In this conversation, we talk about what it’s like coming into the brewing scene relatively late the party and just before coronavirus; how having a different background in a different industry has shaped the brewery, and how the growth of the brewery has largely been fuelled by local people wanting local beer. Find out more from Hop Forward and our partners…
| |||
| Dried Yeast and Fermentations [with Andrew Paterson from Lallemand Brewing] | 21 Sep 2020 | 01:21:03 | |
On this week’s almighty yeast of a show we are talking all things fermentation and dried yeast with Lallemand Brewing’s Technical Sales Manager for the UK and Scandinavia, Andrew Paterson. I doubt there is a topic that genuinely gets brewers out of bed more than yeast. Just ask them a question like, ‘How does chronically depleted oxygen resources affect fermentation across yeast generations?’, or better still, get them to recall anecdotally a particular problem they had with their yeast that they finally resolved after sleepless nights churning it over in their mind or pouring through text books troubleshooting... and watch their eyes light up in wild excitement. Many brewers, even some large ones, rely on the variety of dried yeast available for both consistency and to add to their palet and repertoire. And what a day and age to live in as a brewer where we have access to dried yeast varieties that are able to produce moderate amounts of lactic acid in addition to ethanol in one simple fermentation step, or provide prominent notes of apricot and undertones of tropical fruit and citrus that merge seamlessly with hop aromas perfect for big, juicy IPAs. Brewing better beer ultimately comes down to how well you’re able to control your fermentation profile. A beer may have IBUs might be in endless harmony with a perfectly malty backbone like a classic Beach Boys, but underpitch, overpitch, don’t oxygenate enough at the start, introduce oxygenate later on, crash too early, raise the temperature too late; cap the beer with CO2 too early towards the end of fermentation, and just about anything else yeast cells don’t like and a whole myriad of problems is enough to keep any brewer awake at night. We hope you get a lot out of this week’s episode with Andrew; we certainly did... and with good reason. Having cut his teeth at BrewDog he went on to become the Head Brewer for West Sussex’s Dark Star for 6 years before moving into technical sales with Lallemand. THIS WEEK'S EPISODE IS SPONSORED BY... Lallemand Brewing’s presence in the brewing industry dates from the early 1970s when the company started producing dried pure culture brewing yeasts for beer kit manufacturers in Canada. In subsequent years, this activity was expanded to the production of other specific ale and lager beer yeast strains for different clients in the United States, Europe and Australia and Asia. Supported by decades of long-standing industry experience, an extensive support network and strong technical expertise, Lallemand Brewing is positioned to help your brewery achieve its growth and quality goals. Beyond an unparalleled global technical support and expertise, we offer an extensive range of products, services and education. Whether you are a startup, a global leader in beer production or anywhere in between, we have something for you. At Lallemand Brewing… WE Brew with you! Visit www.lallemandbrewing.com for more info. BREWERY SHOUTOUTS Truth Hurts Brew Co are a great little brewery based in South Leeds with a cool little independent bottle shop and tap room called Beer Thirty. I’ve had the privilege of designing their recent cans and clips and wanted to introduce to you a collaboration of intergalactic proportions with ”>C84 Brew Co. Head over to beer30.selz.com and pick up some straight-talking beer from the North along with a whole host of other great craft breweries from the region and across the country. Find out more from Hop Forward and our partners…
| |||
| Riding the Hazy Waves of IPA [with Pipeline Brewing Co's Jonny Cooper] | 10 Sep 2020 | 01:30:26 | |
In this week’s episode, we’re talking all about brewing IPAs with Pipeline Brewing Co’s Jonny Cooper. There’s not a shadow of a doubt that the craft beer revolution owes much of its success and prominence due to the humble India Pale Ale. As we all know through historians and beer writers, the passage to India back in the 18th century was a lengthy excursion, giving the beer ample opportunity to change in its qualities while stored in wood for prolonged periods. But there’s no denying that the humble IPA has long since been on an equally unparalleled voyage ever since. Rescued from closure in the 1960’s, Anchor Brewery - arguably one of American’s first craft breweries of the modern era - released Liberty Ale in 1975 and was the archetype for the modern day IPA. America’s love of extravagant flavours and hop-bills of biblical proportions counteracted the myriad of bland lagers offered from the same handful of multinational drinks corporations. Taking inspiration from English brewers such as Fullers, Smith & Turner breweries such as Sierra Nevada, Goose Island and Stone drove the IPA craze to dizzy new heights, showing us Brits what brewers could really do when unleashed with hops flowers and pellets. Whereas we gave the USA the template for the IPA, our Stateside cousins gave us Cascade, Chinook and the revered Citra. In an Atlantic rivalry that can only be matched by The Beatles and The Beach Boys, it wasn’t long before British brewers were taking American hops and smashing out punchy IPAs such as Jaipur, Gamma Ray, Cannonball and Punk IPA. And thus the cycle continues. When juicy, hazy IPAs came onto the scene several years back, Manchester’s Cloudwater Brew Co rode the crest of the wave producing bigger, bolder, fruiter IPAs - setting a new precedent for the capabilities of hop infused beers in this country. Most contemporary breweries of notoriety have largely gained their success off the back of a flagship IPA. (I’ve yet to meet a brewer who does not have several variations in their core range and plenty more in their back catalogue). The types of IPA are endless… check out this article by Matthew Curtis written for Mash Marketing about IPA styles and how a Session IPA is an oxymoron: https://www.mash.marketing/ipa IPAs sound easier to brew than they actually are… the good ones at least! One brewer who is making waves in the world of IPAs right now is Cornwall based brewery, Pipeline Brewing Co. Should their beers be placed in a blind tasting lineup with the usual suspects, it would be hard to tell the real Keyser Soze apart: they’re that good. There’s lots to be learned from Jonny - a passionate brewer with an insatiable thirst for juicy IPAs. I would highly recommend getting hold of his beers to taste and see for yourself that he certainly knows his stuff when it comes to brewing. --- BREWERY SHOUTOUTS Though they never sought to be traditional, they still respect the nobility of craft. In fact, tradition is part of the adventure, helping them explore what great brewing means today. Fierce & Nobel look to discover the extraordinary, to make beer that stimulates creativity and makes us all smile. Their path is their own, but you are welcome to join them on their journey and pick up from beer from fierceandnoble.com --- FOLLOW US ON SOCIAL MEDIA @hopforwardbeers | |||
| Barrel Ageing and Mixed Fermentation [with London Beer Factory] | 02 Sep 2020 | 00:58:51 | |
Barrel ageing and mixed fermentation. Are there any two phrases that evoke curiosity and create excitement for brewers and beer lovers more than these? You’d be hard pressed to find a brewer who is not fascinated with the art of blending beers stored in wood or the mixed cultures of Brettanomyces and lactic acid, which spawn bacterias such as lactobacillus and pediococcus. Sour, mixed fermentation and barrel aged beers do hold a certain level of reverence amongst beer fans on parr with even the finest vintage wines and fine ciders, retailing with higher prices, presented in slender elegant glass bottles, and evoke feelings of opulence. By virtue of these beers spending prolonged periods stored in wood, you just instinctively know that these have been crafted with care by people who are passionate about making them, not to turn huge profits, but as a labour of brewery love. One such brewery, known for their excellent barrel project, is London Beer Factory. Established in 2013 by brothers Ed and Simm Cotton, London Beer Factory found success as part of the South East London beer scene. Since then, they’ve grown to an output of 50HL per day from their 25HL brewhouse, with a team of 6 brewers producing 500,000 litre of beer per annum across a wide range of styles, including hazy IPAs, imperial stouts, lagers and more. Their Bermondsey based Barrel Project serves house barrel aged & craft beers across 24 taps and contains 200 oak barrels, all nestled under a Victorian rail arch, blending the traditional & modern. Each release is a unique expression of time, place, provenance, and attention. As you’ll hear in our discussion on all things barrel aging and mixed-ferm with brewers Brayden and Brett, they even have a mobile coolship - the UK’s first purpose built vehicular coolship - that travels the UK capturing wild yeast and bacteria that naturally occur all around us. Every beer they make is a living record of the areas they visit and captures some of the essence of the friendships made along the way. --- THIS WEEK'S EPISODE IS SPONSORED BY... Brupaks have been providing microbrewery supplies in small and manageable sizes for over 25 years, acting as agents and resellers for some of the world’s best producers of ingredients, sundries and equipment. With some of the industries lowest minimums and lead times, we aim to make all of our products as accessible to all. We’ve recently also ventured into canning, with our partners Oasthouse Engineering, releasing our smallest can seamer at a cost effective price, while providing cans in the smallest minimums as possible, seeking to make the introduction to canning as easy. For more details call (01709) 780 888 or visit our website brupaks.co.uk --- BREWERY SHOUTOUTS They are locally focussed, providing refrigerated deliveries of our cask & keg beers throughout Kent and South London. This year they are just starting to see the fruits of our barrel aged programme, and have a range of bottle releases coming up, including plenty of imperial stouts and their first mixed fermentation beers. They also can some of our regular keg range, all of which are available on their webshop. Hop Forward listeners can enjoy a 10% DISCOUNT by using the discount HOPFORWARD at the checkout. --- FOLLOW US ON SOCIAL MEDIA @hopforwardbeers | |||
| Save the Brewery [with Broughton Ales] | 21 Aug 2020 | 00:54:28 | |
On this week's episode we're joined by David McGowen from Broughton Ales talking all about their campaign to save the brewery. There’s not a brewery or business out there that hasn’t been hit hard by the global pandemic. No one could imagine an entire industry being put on pause for weeks, months even, on end. But now that pubs and bars have started to reopen around the world, furloughing schemes reach their natural conclusions and businesses restart on a rather unsteady footing as everyone tries to find ‘the new normal’, the pending months ahead offer uncertainties that equally need figuring out as we head into a looming recession. What kind of state will the industry be in when the banks start reclaiming those bounce back loans? What will the Small Breweries Relief reform tapering actually look like, and how will it affect monthly cash flow? And, as we head into autumn with schools reopening and the darker, colder winter months - still, at this point, without a proven vaccine - will we be plunged into further lockdowns throughout the UK, Europe and the rest of the world? I don’t envy anyone running a brewery at the moment. Cash margins are fairly tight at the best of times and those relying mostly on the hospitality trade to sell their produce may be in for further turbulence yet. I often find myself wondering what it would have been like had I taken out the lease on a railway arch I was looking at in Sheffield back at the start of 2018 to kickstart Emmanuales as a fully independent brewery and autonomous business. Where would I be now? What would that mean for my family and our livelihood. If a business goes under because of bad management, poor products and procedures, and just a general lack of care, then that’s sad on one level, but at least there’s an opening at the bar for someone else. But whenever I see an independent business in trouble for reasons through no fault of their own, with good people at the helm, fighting to stay afloat like a trawler on stormy seas, my heart genuinely goes out to them. This is what happened when I came across a video from a Scottish brewery I’d never heard of before. Broughton Ales, based in Scotland south of both Glasgow and Edinburgh, are on a mission to save their 40 year old brewery. Established in 1979, the brewery has weathered many storms in that season, but none as detrimental to the business as the impacts of COVID-19. But, as we’ll hear from David McGowen, the owner since 2015, they’re reaching out to fans - old and new - to raise funds through crowdfunding to save the brewery and release innovative new products to market, and - ultimately - making sure they reach the end of this pandemic with as many employees in the ship as they set off with. You can play your part in helping to save the brewery by visiting broughtonales.co.uk and pledging an amount to their crowdfunding campaign. --- THIS WEEK'S EPISODE IS SPONSORED BY... With some of the industries lowest minimums and lead times, we aim to make all of our products as accessible to all. We’ve recently also ventured into canning, with our partners Oasthouse Engineering, releasing our smallest can seamer at a cost effective price, while providing cans in the smallest minimums as possible, seeking to make the introduction to canning as easy. For more details call (01709) 780 888 or visit our website brupaks.co.uk --- FOLLOW US ON SOCIAL MEDIA @hopforwardbeers | |||
| You're Hired: The Brewery Apprentice [with Mark Tetlow] | 13 Aug 2020 | 00:56:26 | |
The apprentice: what comes two mind when you hear these words? Perhaps the first image you conjure up is of some wide-buoi in a suit who isn’t just a one trick pony, but is a whole field of ponies and would crawl over his dead grandma for Lord Sugar’s lucrative investment and business insights. Or perhaps, on the hand, it’s the young whipper-snapper that’s super keen to learn their craft on the job and expected to be doing yeast cell-counts or putting together their own HACCP but instead finds themselves making tea and playing solitaire on the office computer all day, while overlooked by those who are busy doing the real work. We all have our preconceptions about what an apprentice actually does. And, in a day and age that values knowledge work over physical labour, those preconceptions about apprenticeships have driven hoards of young adults (in particular) to enroll in university degree courses. But if you visit the National Apprenticeship website, you’ll be quickly met with an extensive list of schemes ready to train people in some a vast array of jobs. Apprenticeships often get a bad-wrap, particularly when it comes to wages, the quality of the apprenticeship schemes offered, or employers who take on apprentices for the sole benefit of cheap labour and a £1500 payout from the government. But land yourself a good apprenticeship scheme and you can gain insights and knowledge from some of the top professionals in the industry, who have worked for some of the world’s largest breweries. And - whatever you think of big beer - their standards and training often far outstrip the independent micro-brewing sector. These are some of the topics I discuss with brewery consultant Mark Tetlow. While apprenticeships generally offer good training, certification and the potential to carve out a long lasting career, there’s no getting around the UK governments’ current national minimum wage for an apprentice, which is £4.15 per hour. And that’s not just for the 16-18 year olds - this applies to anyone 19 and over in their first year of apprenticeship. While Mark and I don’t discuss any specific events or conversations that have been taking place within the industry, we do talk about some of the underlying issues surrounding pay vs experience, ethical and living wages, and - ultimately - valuing people that often drives these conversations. And as taboo as it can sometime be to talk about money and earning, it’s a conversation that the brewing and hospitality sector desperately needs to contend with. But the main bulk of our conversation focuses on the positive aspects of apprenticeships, which Mark is the Brewing Lead at HIT Training, which is working with the University of Nottingham. Many who know Mark will attest to his care and dedication to the industry, and he has certainly earned his stripes in the world of brewing as you’ll hear from his impressive resume. --- THIS WEEK'S EPISODE IS SPONSORED BY: With some of the industries lowest minimums and lead times, Brupaks aim to make their products as accessible to all. They have recently also ventured into canning, partnering Oasthouse Engineering, by releasing a small can seamer at a cost effective price, while also providing cans in the smallest minimums as possible, making the introduction to canning as easy as possible. For further info, visit brupaks.com or better call Paul on (01709) 780 888 BREWERY SHOUTOUT ---
| |||
| Episode 172: Fermenting Thoughts: On Business Rates | 14 Jul 2023 | 00:31:41 | |
Nick & Sean discuss business rates this week and how they feel the system is outdated and in need of an overhaul. They also discuss how everything impacts everything else, so taxes can't be looked at in isolation from the rest of business and life. | |||
| Amy Brookes talks Content on Draft [How to Harness the Power of Social Media for Your Beer Business] | 06 Aug 2020 | 01:11:12 | |
Amy Brookes is the co-founder of Content on Draft, a company that works with brewers and drinks manufactures on creating content marketing with a view to growing their businesses. In this episode, we discuss some of the mistakes breweries, bars and bottle shops make when it comes to social media and provide a wide range of insights, tips and guidance for any business looking to improve their online marketing for very little expense. --- THIS WEEK'S BREWERY SHOUTOUT... Brewing in small batches frees them to experiment with blending the four ingredients, carefully selecting from the range of fresh hops, yeasts and malts they add to soft Cornish water to create exciting beers. Look out for their constantly changing line up of interesting, batch crafted beers. --- Check out our friends over at www.brewing-jobs.com to find out how you can apply for this week's spotlighted brewing job. | |||
| Painting the Town Red [with Round Corner Brewing] | 30 Jul 2020 | 01:12:47 | |
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. | |||
| Working for Independent British Beer [with SIBA's Head of Comms and Marketing, Neil Walker] | 23 Jul 2020 | 00:49:26 | |
In this week's episode, we catch up with Neil Walker, Head of Comms & Marketing for the Society of Independent Brewers Association ( In order to support growth, boost productivity and remove ‘cliff-edges’, the scheme’s taper will be smoothed. It will take effect more gradually over a wider range of production, starting at 2,100 hectolitres per year, and be converted to a cash basis. A technical consultation will be brought forward in the Autumn. The Government will also consult on the potential for a grace period for small breweries that decide to merge." The announcement has caused alarm and disgust amongst independent British brewers, who now face the prospect of an unknown duty hike should they fall between the annual hectolitreage, with no further details availing themselves until the Autumn budget announcements in October/November. Naturally, opinions have been divided and the discussions on the subject divisive. Many small independent breweries and commentators from within the UK industry, including ourselves, their dismay at the Small Brewers Duty Reform Coalition who have supported this change. And yet, on the other hand, breweries such as Timothy Taylor’s Chief Executive Tim Dewey has made an open statement on their website as to why they agree with the changes in beer duty. Further still, Oakham Ales - a member of SBDRC say that they ‘certainly do not agree with the reduction of the Small Brewers threshold – this is an unwarranted, punitive and unnecessary step.’ A position North Yorkshire's Black Sheep have also taken. This is all in a day's work for Neil and the team at SIBA, who have been also tackling reforms to licensing laws, working with the Northern Ireland Executive to see retail reforms there, and organising SIBA's first digital beer competition. For more information on SIBA and to find out how you can become and benefit from being a member, visit | |||
| Unearthing Devon's Hidden Gem [with Utopian Brewing] | 16 Jul 2020 | 01:10:39 | |
This week, we're joined by Utopian Brewing's Managing Director, Richard Archer, to talk all about how the pandemic has helped them reach a wider audience. Documenting their journey from humble beginnings in picturesque mid-Devon as a brewery serving the local market, Utopian Brewing have expanded their consumer-base through a grassroots marketing campaign by sending out their 100% British ingredient made lagers. To find out more about Utopian Brewing, head over to http://www.utopianbrewing.com This week's episode is sponsored by TEP Machinery Movement TEP Machinery’s fleet of lifting equipment, forklifts, and vehicles, coupled with their highly experienced team and extensive knowledge gained over 40 years means they can support you with all your equipment installation, removal, and movement requirements as well as providing support for your ongoing maintenance and repair access needs Ensure your equipment is placed in the right location first time, every time – give TEP Machinery Movement a call today on 01937 558203. Brewery Shoutout Lincoln Green Brewing Company takes its name from the colour of dyed woollen cloth worn by the legendary Robin Hood well known for championing the rights of everyday working folk. And like Robin Hood we believe in putting people at the heart of everything they do. The words ‘quality’ and ‘consistency’ resonate throughout their business. From their brewery team who deliver beers that always taste great, through to our pub teams who ensure that they are served in the best possible condition. They offer outstanding service and products that bring people back time after time. By knowing that every sip and visit is important their multi-award winning ales and pubs are becoming legends in their own right. Make sure you visit their website to find out how you can get hold of their fantastic beers: Lincoln Green Brewing Company Follow Us:
| |||
| Alcohol Free Beers [with Founder and CEO of Big Drop Brewing Co, Rob Fink] | 08 Jul 2020 | 01:18:21 | |
In this week's episode of the Hop Forward Podcast, we catch up with founder and CEO of Big Drop Brewing Co: an award winning craft brewery that exclusively makes low alcohol beers, under 0.5% ABV. Former lawyer, Rob Fink, who - on the pursuit of being the 21st century dad - laid aside lunchtime pints and sought an alternative, started the brewery with his former school friend James Kindred - an acclaimed designer – after quickly discovering that they couldn't find a good craft beer that contained no alcohol. Avid listeners to the Hop Forward Podcast will remember Episode 3, where we interviewed Head Brewer Jonny Clayton, not long after the brewery had established itself. This episode takes a deep dive into the backstory behind Big Drop and looks at what lays ahead for the award winning brewery. --- BREWERY SHOUTOUTS This week's shoutout goes to our good friends over at Tripel Point Brewing in Sheffield. Make sure you check out their New World Tripel, alongside their fantastic lagers and various other beers. Visit their online shop and enjoy FREE DELIVERY on orders of £50 using the code OVER50 --- THIS WEEK'S SPONSOR... From tanks to full brewhouses SSV Limited has got you covered. | |||
| All Aboard the Hazy Hype Train [with Beau Schiner from Austmann] | 03 Jul 2020 | 00:56:10 | |
Beer fans in the 21st century have never had it so good! Go onto Untappd and you'll find everything from the Pomegranate Berliner Weisse, Double Peach Candy Popcorn Sour, and Maple Bacon Coffee Porter, right through to a Macadamia White Chocolate Stout or the Yorkshire Pudding Best Bitter. And whenever - fill in the blank - brewery makes a DIPA with the sexy new hop variety or releases their barrel aged blended mixed ferms, you can guarantee without a shadow of a doubt that the Untappd massive will be pushing little old ladies out of the way just to be seen with the latest wax topped bomber. But why do beer styles and breweries like these command such reverence among a faithful few? Why are certain breweries upheld as the saviour’s of craft beer, while others - who make equally good if not better beers - not get a look in? And what makes one brewery seem more appealing and desirable over another? All the while, beers you drink rather than beers you experience, go quietly unnoticed, just… doing their thing. These are the accompaniment to conversations rather than the focus of it. It’s funny how there is a sense of frustration among many brewers surrounding hype beers. While on a deep, intrinsic level we all know that hype is just that - hype! - a vacuous here-today-gone-tomorrow, and yet somehow we still get sucked into its vortex. How do you separate the beers that are really worth celebrating from the noise? Because some breweries really are worth talking about. One brewer who has been around the block and witnessed this first hand is American Beau Schinner. Beau is a brewer at Norway’s in Trondheim. Having worked at breweries, including Lervig and a variety of craft breweries, he has been subject to it all! In this discussion, we dig down deep into why certain brewers and their beers receive over-attention and are hyped, while others go largely unnoticed; we talk about the habits and behaviours of avid beer fans; and throw around ideas about how marketing plays into all of this. THIS WEEK'S EPISODE IS SPONSORED BY... Ensure your equipment is placed in the right location first time, every time - give TEP Machinery Movement a call today on 01937 558203. BREWERY SHOUTOUT Buy their beers from www.beersofsmod.co.uk FOLLOW US | |||
| Mental Health in Brewing and Beers [with Yeastie Boy Stu McKinley] | 25 Jun 2020 | 01:06:48 | |
Mental health has long plagued many sectors, but particularly those who choose to talk the path of hospitality. And - as we discovered from our recent mini-series The Under Beer Belly of #BrewersLife - there are many black dogs on the shoulders of bar staff, brewers and business owners alike. Throw an unprecedented global pandemic into the mix of a pre-existing storm and who knows what the long term prognosis will be for the well-being of those who choose to make and serve alcohol for living. Having had several rounds of counselling myself and being fascinated with human physiology, the topic of mental health in my line of professional work has been close to my heart for many years. I’ve both experienced the effects of mental ill-health and been a front seat spectator of colleagues and friends who have both suffered at the hands of depression, anxiety, and the like over many years. Whenever I’ve heard people speak out on the subject, which - let’s face it - often gets swept under the rug, I’ve said a yes and amen to anyone championing that cause. One of such people is none other than Stu McKinley from the Yeastie Boys. Stu is the kind of person you want to work for. Friendly, approachable, down-to-earth, and mindful about mental health, workplace well-being, and cultivating an environment by which you would willingly give above and beyond to. Stu is also a big advocator of mental health over the years, and in this episode - a discussion we ran out of time for during our last podcasting, which took place on a cold, dark evening within the womb-like taproom belonging to Saint Mars of the Desert - we talk about everything from the coronavirus pandemic and pubs reopening, to mental health, working remotely, and adopting good communication skills. --- TODAY'S EPISODE 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, knowledge and experience to ensure your project runs smoothly from beginning to completion. Their online parts shop stocks well over 1000 essential brewing parts to ensure your brewery is kept up and running with the majority available on next day delivery. Visit their web shop on store.ssvlimited.co.uk and place your order today. --- BREWERY SHOUTOUT Led by founders Sam McGregor and Tom Bott, the Signature Brew team is made up of musicians and music fans alike and – with an unwavering commitment to quality – Signature Brew has channelled the spirit and energy of live music into a brewery that stands for craftsmanship, artistry and passion. Brewed in Walthamstow, enjoyed by beer lovers and music superfans globally, their beers are of unrivalled quality, and they were crowned SIBA's highly prestigious Brewery Business of the Year 2018. Head over to www.signaturebrew.co.uk and try Pink Vinyl as well as their other fantastic beers! ---
| |||
| Will Pubs Ever Be the Same Again...? [with Adrian Tiereny-Jones] | 17 Jun 2020 | 01:09:40 | |
The Pub: two humble little words in the English dictionary that conjure up memories of friends, near and far, steadfast and forgotten; a phrase that is every bit as warm and inviting as you last remembered it (even if that last experience wasn’t necessarily a good one!); a soundtrack to accompany every moment, ranging from staring space at the rain through the window after a humdrum day at work, to the intense emotions of happiness on a crisp summer’s evening to celebrate a special occasion, the victory of a football team, or ‘just because!’. As a staple institution of society, the pub has survived multiple world wars, various plagues, economic downturns, and the temperance movement, what pubs and drinking establishments will look like several decades from now may be unrecognisable, even to modern eyes. As restrictions are eased and our world tries to pick up the pieces shattered by COVID-19, our pubs and other hospitality venues are unlikely to resemble any sense of ‘normality’ for sometime. I recently spoke with journalist and beer writer Adrian Tierney-Jones on his reflections as to what pubs may look like going forwards and how the industry is likely to fare as a result of COVID-19 and moving into the next phase of life. --- This week's episode is sponsored by... TEP Machinary’s fleet of lifting equipment, forklifts, and vehicles, coupled with their highly experienced team and extensive knowledge gained over 40 years means they can support you with all your equipment installation, removal, and movement requirements as well as providing support for your ongoing maintenance and repair access needs Ensure your equipment is placed in the right location first time, every time - give TEP Machinery Movement a call today on 01937 558203. Brewery Shoutout Duration Brewery - Join Miranda & Bates for a Virtual Tour & Tasting from 1.30-3pm on Saturday 4th July, or request tickets to the BYOB virtual industry party with Hop Burns & Black later that evening between 7-9pm, as they show press and trade around their brewery and a do a first pouring of their fantastic Classic Wit, Quiet Song. To join in the launch event simply pick up some beers and email info@durationbeer.com for access. The event will use hashtags #quietsong #hereforindiebeer | |||
| Craft: Why the term is completely undefinable, hopelessly misunderstood and absolutely essential [with Pete Brown] | 11 Jun 2020 | 01:04:19 | |
Craft… was there ever such a word in the English dictionary that has divided opinion in the world of beer as the C word. For some, it defines what it means to be a small, independent brewer. For others, it symbolises a revolt against the globalisation of big business and putting profits before people. While for others, it’s the smaller beer selection in their local supermarket with all the colourful cans on, sandwiched between the cases of Carlsberg to the left and the bottles Black Sheep to the right. According to Pete Brown, it is a term that is completely undefinable, hopelessly misunderstood and absolutely essential. In our discussion, we discuss everything from terminology, brewery buyouts, why independence is such a hotly contested topic in the world of beer, and how everyone plays into the hands of marketing in one way, shape or form. --- BREWERY SHOUTOUTS - Pick up award winning heritage IPA 'Govinda' a whole range of other amazing beers from the team at The Cheshire Brewhouse. ---
| |||
| Belgium Born, London Brewed [Talking Belgium Beer Styles with Solvay Society] | 04 Jun 2020 | 01:15:03 | |
Is there any other country quite as revered in the world of beer as Belgium? While many start their continental beer journey in their local supermarket with commercialised brands such as Leffe and Duvel, it’s usually only a matter of time before they’re booking Eurostar tickets to Bruge, taking a pilgrimage to Brasserie d'Orval, before visiting the Lamic mecca: Brasserie Cantillon. There is something to be holy revered about Belgium beers, though we often reserve such reverence for Quadruples that have been bottle conditioned and cellared for several decades, many of its everyday styles such as the humble saison or witbier carry equal levels of complexity, albeit in a more subtle, understated way. You’d be mistaken to think all Belgium beers a banana-bubble-gum sweet: many beers from one of our nearest European neighbours manage to create freshing, acidic balance through mixed fermentation provided by cultures of lactobacillus and brettanomyces, while riding the undercurrents of a gourmaine kitchen spice rack. Swirling flavours that dance around your tongue when sampling some of these world-class beers leave you both refreshed and pining for more. Fortunately, you don’t have to take a trip to West Flanders to sample fine examples of Belgium beer styles (though it helps… not that you’re getting there anytime soon thanks to Brexit and COVID-19, so it’s just as well!). UK brewers such as Saint Mars of the Desert often brew farmhouse styles, while Mount Saint Bernard Abbey - Britain’s only trappist brewery - are renowned for their highly sought dubbel Tynt Meadow. And while other breweries - such as Unity Brewing Co and Derbyshire’s Buxton Brewery - sometimes turn their hand to brewing these styles, it’s East London’s Solvay Society that solely focus on the brewing Belgium beer styles. And with good reason. Roman Hochuli - Head Brewer and co-founder of Solvay Society - hails from Brussells and brings vast technical knowledge to his craft, creating some fantastic beer styles, some of which we will delve into further in this episode. ---- BREWERY SHOUTOUT This week's brewery shoutout goes to our good friends over at Yeastie Boys. Enjoy their range of core and seasonal beers with a special 10% disount for our listeners by using the code HopForward when placing your order ----
| |||
| Episode 171: Good Chemistry in The Kings Head [Taking on a Historic Pub with Kelly & Bob from Good Chemistry Brewing] | 07 Jul 2023 | 00:51:11 | |
The Kings Head in Bristol dates back to the mid-1800s and resides in a building going back to the 17th century. Over the years, it has seen many landlords and pub companies come and go. In the 1970's, the pub was saved from demolition as the council sought to regenerate the area, only being saved by a group of dedicated locals who fought to retain the historic pub. | |||
| Now THAT'S how you brew a Lager [with The Original Budweiser Budvar] | 28 May 2020 | 01:50:36 | |
On days like today, where the sun is shining, the weather is sweet, there’s nothing that people from Australia to Zimbabwe like to drink more than cold, refreshing, crisp lagers. Despite the FHM, lad’s mag, lager drinking culture of the mid-90’s being long lost and mostly forgotten. Although many certainly wouldn’t give a Castlemaine XXXX for the hangovers that accompanied the hedonistic aspects of the 90’s, lager still remains the world’s most popular beer style by a clear mile. Even though I once took a world lager to a bottle share, only to receive low scores from many of the participants who brought lambics, lambics and, oh look Mr Frodo… more lambics, lager has also seen a resurgence amongst a growing number craft beer drinkers too. While IPAs and New England style IPAs dominate the craft beer category, many drinkers are starting to re-appreciate the subtle flavours and nuances of lager, while brewers pour over the technical wonders of decoction mashes and cellaring the beer just right to create stunning flavour profiles for all to enjoy. Modern craft breweries in the UK such as Manchester Union Brewery, Donzoko, and Devon’s Utopian Brewing are amongst some of the newer brewers to be producing this historic beer style with their own twist to create some outstanding examples within the category. However, many of these modern breweries probably wouldn’t exist without standing on the shoulder of giants such as the Czech Republic’s nationally owned Budweiser Budvar. In many ways, Budvar has reinvented itself over the last 125 - though the history of the brewery itself in one form or other dates back to 1265 and the city of Budweis itself was the imperial brewery of the Holy Roman Empire - and yet, at the heart of this iconic brewery is one thing: it’s lagered beer. Budweiser made such an impression on one American brewer that he decided to even name his own beer Budweiser and both breweries have tussled over trademark disputes and the right to use the word Bud, Budvar or Budweiser in various territories ever since. Imagine what it was like for Josh Smith, a beer professional and fan, to land a new found position as UK marketing manager - having previously worked for the likes of Chicago’s Goose Island - to find himself in the beer cellar of Budweiser Budvar drinking Budvar Dark, straight from tank. Tick that one off the bucket list! And so, armed with a case of both the Original Budweiser Budvar and Budvar Dark, I set off on a personal quest to find out more about this timeless beer from Josh and the brewers themselves - Adam and George. In this episode, we discuss everything from the production process, decoction mashing, cellaring and common off-flavours found in lagers, right through to the ongoing trademark disputes, cultural contexts surrounding lagers, and how the brewery is managing to produce and package its beers while its staff safely social distance. --- This week's brewery shoutout goes to our good friends at Spotlight Brewing, who are raising awareness one beer at a time about learning disabilities. Make sure you check out their fantastic beers, which have just made it into can, at www.spotlightbrewing.co.uk ---
| |||
| The Under Beer Belly of a #BrewersLife: Part 3 [Alcoholism in Brewing and Beer with former John Harvard's brewer, Mike Souza] | 21 May 2020 | 01:20:37 | |
It's no secret that the hospitality industry, in places, has a problematic consumption of alcohol. Day for some are casually accompanied by beer from dawn till dusk, and excessive consumption of alcohol for those who work in brewing or hospitality is just one Imperial Stout away at the end of a long shift packaging or dispensing beer. But how does being around and working in beer and hospitality work when it comes to self-discipline and moderating your consumption? What’s an ‘appropriate’ level of weekly alcohol intake? Obviously, there are official medical guidelines issued, which you will find on packaged beer and - if you’re in the UK at drinkaware.co.uk - but also, without living in a totalitarian state, questions like these are up to each individual to answer for themselves. This is a subject that many brewers, bar-staff, and those in the business of beer sometimes shrug off. But deep down, we've all had darker moments when confronted by the reality that perhaps we are drinking too much. In today's episode of the Hop Forward Podcast - recorded during Dry January - I sat down with then-brewer for John Harvard's Brewery in Framingham MA, USA, Mike Souza, to have a frank and open conversation about alcoholism in the craft beer sector, and how some of the labels, which evoke powerful if somewhat negative images, are unhelpful when dealing with excessive consumption. If you are effected by today's episode and feel you need help, take a moment to visit The Drinks Trust; a charity that provides care and support to the people who form the drinks industry workforce. In light of our mindful drinking topic, today's brewery shoutouts go to two breweries who we believe are creating some of the best low-to-no ABV beers around: --- BIG DROP BREWING COMPANY Big Drop has so far picked up 26 international beer awards, including twice being judged the ‘World’s Best’ at the World Beer Awards, winning Gold at the US Open Beer Championship and, the ‘Holy Grail’ of any non-alcoholic drink, winning medals against full-strength rivals in blind tastings. The Core Range (Lager, Stout, IPA and Pale Ale) are now available in 330ml cans as well as bottles but they are also about to launch (1st June) two Summer Specials in 440ml cans – Poolside DDH IPA and Kodama IPA. Check out their website www.bigdropbrew.com for more or you can go straight to their webstore by visiting https://shop.bigdropbrew.com where you can enjoy an exclusive 10% discount for our listeners by using the code HopForward10 NIRVANA BREWING From familiar styles of beer such as stout, IPA and pale ales, to experimental brews including the world’s first kombucha beer, our tried and tested recipes produce quality alcohol-free alternatives, ready to be appreciated by craft beer enthusiasts and casual beer drinkers alike! Made with 100% natural ingredients, our fantastic full-flavoured beers come with their own distinctive personalities and benefits. Enjoy them to your heart’s content without compromising your state of mind. Just goes to show that life – and beer – tastes better when you do things your way. Whether you’re drinking alcohol, staying sober or shooting for somewhere in between, Nirvana is the common ground that unites all. Join the journey with Nirvana. Use the code HOPFORWARD at www.nirvanabrewery.com/shop for 10% off orders of their award winning lager. ---
| |||
| The Under Beer Belly of a #Brewers Life - Part 02: Well Being and Mental Health in the Brewhouse [with Mike McGuigan] | 14 May 2020 | 01:05:17 | |
When I floated the idea of doing a mini-series exploring some of the underbelly of the beer industry back in January, I was flooded with private messages from brewers and bar staff sharing their personal stories, many of whom started with the prerequisite: ‘I'd like to share anonymously…!’ It seems that discussing topics such as workplace treatment, remuneration for overtime, expectations from business owners, and general emotional and physical well-being seems to be something that we talk about in hushed tones. As I alluded to in last week’s into to The Under Beer Belly of a #BrewersLife, while these examples certainly don’t exist across the board, they present themselves under the cover of darkness. Beneath the veneer of an X Pro or Valencia filter, you will hear stories of low pay, long hours, feeling undervalued and excessive drinking. Allow me to emphasise, I know many brewery and bar owners who run companies that treat their employees with respect and due care, rewarding them with good pay, flexible working hours, the correct training and PPE, and token gestures such as growler Fridays or team pizzas. But there are examples of inexperienced people entering the industry and working for peanuts because they’re desperate to get their foot on the brewing professional ladder, working for £12K per annum as a head brewer, with minimum pensions contributions and not much else to show for the long, tireless hours. The moral of the story is simple - for both employer and employee alike: “do to other people as you would have them do unto you”. Having put this contentious topic out there, I was contacted by a fellow Brit and former brewing professional - now living in America - who was worked for numerous breweries, both large and small, to discuss some of the issues surrounding well being and mental health in the beer industry. Mike McGuigan, who was worked for various breweries throughout 20+ years, left the industry little over a year ago having had the last straw working for a small, startup American craft brewer. He shares his personal story and reflection on - what I consider to be - one of the main issues that the beer industry is not facing up to: how many of its workers - the heart and soul of many brewhouses (it’s operatives) - are not tenderly cared for. In this episode, we look at some of the mental and emotional impacts of working in brewing, the financial ramifications for many of its operatives, the two way support that needs to take place between employee and business owners alike, and the excessive drinking that can creep in just to keep a lid on it all. This week’s brewery shoutout goes to our good friends at Lord's Brewing Co in Huddersfield. Get their latest Handbook Session IPA - Pride Before The Fall - and more great beers from their webshop www.lordsbrewing.com using the code #hopforward for £5 off your order. | |||
| The Under Beer Belly of a #Brewers Life - Part 01: Sexism [with Jaega Wise and Lauren Harkness] | 07 May 2020 | 00:37:08 | |
Over the next few weeks, we’ll be exploring the lesser savoury part of the beer industry that are less obvious to most while searching through Instagram or discussing their favourite beers over Twitter. I am, of course, talking about The Under Beer Belly of a #BrewersLife. We’ll be taking a deep dive into topics such as mental health, well-being in the workplace, sexism, alcoholism and more as we re-imagine what the beer industry might look like post COVID-19. This week, we catch up with Wild Card Brewery’s Jaega Wise and Dent Brewery’s Lauran Hardkness at SIBA Beer X in March to talk about sexism within the beer industry and how marketing plays a big role in how women are perceived, not just in beer but throughout wider society. --- This week’s brewery shoutouts go to our good friends at Neptune Brewery (www.neptunebrewery.com) and Heist Brew Co in Sheffield (www.heistbrewco.com). Make sure you check our their wonderful beers and order them online. ---
| |||
| What is the Deposit Return Scheme and Why Should Brewers Care? [Discussions from SIBA Beer X with Barry Watts, Ride Brew Co and Loch Leven Brewery] | 30 Apr 2020 | 00:58:12 | |
What is the deposit return scheme? On this week's episode of the Hop Forward Podcast, recorded in March at Beer X, we discuss with SIBA Head of Public Affairs, Barry Watts, and Scottish brewers Ride Brew Co and Loch Leven Brewery about how the proposed Deposit Return Scheme will affect brewers from across the country. While the focus and emphasis for the industry and the wider world is fixed upon dealing with the COVID19 outbreak, a larger emergency is looming over the face of the earth: climate change. If action isn't taken, the global impacts of climate change will overshadow a health pandemic, dwarfing it in terms of impact and day-to-day living. The Deposit Return Scheme is one of the many ways in which the UK government seeks to encourage recycling on a wider scale. But who is truly impacted here? The consumer or the producer, that is liable for the additional cost and management of putting containers into the market? A complicated and confusing topic at best, we sit down over a few beers to try to unpick the scheme, let alone the implications! --- BREWERY SHOUTOUTS Every week, we're giving brewery shoutouts and exclusive offers for our podcast listeners to some of the UK's best brewers and beer businesses. These are breweries we've known and loved, or have supported the podcast in some way. Make sure you check out their beers...! Get an exclusive Hop Forward 10% discount McColls range of beers using the code HOPFORWARD (1 per customer). Check out their divine Beet de Garde, 7.0% Beetroot Biere de Garde. Become the Budweiser Budvar UK Larger Champion with their newly launched Stay at Homebrew competition. Listen to the episode or click the link to find out more! ---
| |||
| Brewin' USA [with Lotte Peplow from the Brewers Association] | 22 Apr 2020 | 01:16:34 | |
Every April, people from across North America and around the world flock to America’s largest craft brewing industry gathering: the Craft Brewers Conference. Sharing education, knowledge and ideas, the trade show is led by the top minds in the world of beer and business. For many brewers and beer professionals, this is an annual pilgrimage to not only consume information but to sample great beers. It’s evident when you look at the wealth of resources for brewers to come out of the States how passionate Americans are over craft beer. The CBC is just one example, but you don't have to look far to see evidence elsewhere. One such forum aimed at promoting and protecting American craft brewers is none other than the CBC's hosts, the Brewers Association. The Brewers Association is a not-for-profit trade association comprised of over 5,400 brewers members, 46,000 American Homebrewers Association members, and allied trade, beer wholesalers, retailers and other associate members. However, the Brewers Association isn’t just a resource for America alone. Brewers and beer professionals from other countries and continents, including the UK & Europe, are able to join and enjoy member benefits. These include articles, access to seminars online, education publications, and their magazine, The New Brewer. How America will fare during the current climate is anyone’s guess, especially without getting too political. However, the land of the home and brave and its beer professionals will have to band together more than ever to see its 8000+ breweries come through the other side. The landscape of US craft beer has been changing of late anyway. The keynote talk at the CBC Online from Bart Watson entitled The State of the Craft Brewing Industry, highlights many of the changes. However, it will no doubt will look very different in the months and years that lay ahead as it picks up the pieces of their broken economy. So, in some ways, it’s hard to publish today’s episode - recorded at BrewLDN in February this year - and discuss with Lotte Peplow what makes American craft beer and their brewers great and the reverence for many beer drinkers across the world. Lotte Peplow, is the Brewers Association American Craft Beer Ambassador for Europe. She’s a certified Cicerone®, Beer Sommelier, beer judge, beer writer, homebrewer, beer & food pairer! As you can tell, she’s really into beer…! It was a privilege to sit across a table with her backstage at BrewLDN and share some fresh beers to come from the States, to talk about American craft beer, why independence is so important, equality in the industry, and a wide range of other topics that - at the time of recording - seemed like the most important thing. Hard to believe now as our focus is redefined on merely surviving with our health, our business, and our industry intact. Any events that Lotte and I discuss on the show have been cancelled up until September. After that, who knows what might happen… both with the immediate events as hosted by the Brewers Association and the future of American craft beer. | |||
| Recovering from Crowdfunding '19 [with Redchurch Brewery] | 16 Apr 2020 | 01:32:06 | |
I this week's episode of the Hop Forward Podcast, we catch up with Redchurch Brewery's Head of Operations, Rachael Reynolds, to talk about recovering from crowdfunding and the troubles that plagued the brewery in 2019. In essence, crowdfunding is a great idea, allowing die-fans and casual followers the opportunity to make a difference to a project; to do good while allowing others to brew good. As a relatively new practise, those looking to crowdfund have largely had to navigate through uncharted water. Although crowdfunding finds an unlikely beginning in 18th century Germany, where German authors would take cash pre-orders for books they had yet to write, it wasn’t until 2001 when a website called ArtistShare became the internet’s first fan-funding platform and became the blueprint for today’s modern crowdfunding sites, such as IndieGoGo and Kickstarter. For a season, it seemed as if crowdfunding was the golden ticket to securing the growth capital required to kickstart or take a brewing venture to the next level. Brewers across the globe took to platforms such as Kickstarter, Crowdcube, and Seedrs to reach out directly to their fans and ask their communities for cash in exchange for perks and merch, and - as time went on - shares and part ownerships, many of which came with inflated valuations. But what happens when crowdfunding leaves a sour taste in people’s mouths? Most notably in the UK, when people think of brewery crowdfunding, two names often arise - Woolwich based Hop Stuff Brewery, which raised over £1.5m through investors only to have the brewery seized by the landlord after failing to make rent on account of unpaid debts, delayed accounts and other financial difficulties. The second is Harlow based brewery, Redchurch. But after the social media storm has died down, what becomes of a business like Redchurch Brewery? How do the news owners or the staff, the few faithful who endured the chaos, re-emerge and pick up the pieces? How do you go about rebuilding damaged consumer and customer relationships and tell them things are different now? How do you rebuild trust in a brewery and brand that’s had its name tainted and dragged through the mud by the actions of individuals who no longer represent the business? How do you reassure those who had their fingers burned first time around? This is one of the many challenges that the team at Redchurch have been asking as they look to re-establish themselves in the market. I was fortunate enough to get some time with Rachael at BrewLDN in February, to drink some beer and to hear their side of the story - casualties themselves of the poor decisions made by the original founders, albeit in a much different way. But I don’t want to give too much away…! What I want to do is to allow them to tell their side of the story, because there is always another side to the story...! --- BREWERY SHOUTOUTS Every week, we're giving brewery shoutouts and exclusive offers for our podcast listeners to some of the UK's best brewers and beer businesses. These are breweries we've known and loved, or have supported the podcast in some way. Make sure you check out their beers...! THE CHESHIRE BREWHOUSE - Fantastic beers with brilliant artwork from Shane and the team. Get an exclusive mixed case from their webshop using the code HF12 from this link: Click here to shop now FULL CIRCLE BREW CO - New beers from Newcastle upon Tyne's newest brewery. Great collab series, specials and core range not to be missed. Click here and use the code HOPFORWARD TURNING POINT BREW CO - Disco balls and more, including a range of collaboration with some of the UK's biggest names in beer. Use the code APRIL20 for 15% off your order on their webstore. ---
| |||
| Life in Lockdown [with Pressure Drop, Round Corner Brewing and many more...!] | 06 Apr 2020 | 00:02:52 | |
How do we make sense of a world suffering a health pandemic and economic recession? Will the beer industry ever recover from this? What will happen to my business, my job, my family, my income...? These are the kinds of questions we find ourselves asking at the moment during these unprecedented times. I'm sure you're probably sick of having your pint glass filled daily with the latest COVID19 news cycle, but it is impossible to escape the questions that haunt each one of us on both a global and personal level. The ramifications are huge! I've been pondering the balance to strike with the Hop Forward Podcast. Should I persist in covering the pandemic through the lens of the beer industry (or bottom of a pint glass) or plough on as normal, delivering the great content I'd amassed before all this happened? The answer is both. So, while I'll be giving space to many of the stories and discussions that took place before the coronavirus outbreak in the coming weeks, I wanted to turn over the podcast to some of our listeners to share - in their own words - the challenges and the positives that are coming out of the current climate for their business and the wider industry. In this episode, we explore the supply chain, speaking to brewers, bar and bottle shop owners, and suppliers, to get a flavour, perspective and overview of what is happening out there whilst we’re all in isolation. Today's show features Karl Morris from Oasthouse Engineering; Sienna O’Rouke from Pressure Drop, Columba Cryan from Round Corner Brewing; Ricardo Cacildo from Cerveja D'os Diabos; Marie Selnes from Taproom Social; and Dave Hayward from A Hoppy Place. I hope this gives you some encouragement in your situation. Our brewery shoutouts this week go to Ride Brew Co, Utopian Brewing and Redchurch Brewery. Make sure you check them out and listen to the show for discount codes on their delicious beers! ---
| |||
| Power to the People... not the Pubcos [with Mark Dodds] | 26 Mar 2020 | 01:44:13 | |
The history of pub ownership is a long, complex one, as you will no doubt hear from today’s episode with long standing publican Mark Dodds will attest. Mark, who once ran the Sun & Doves in Camberwell, South London - Time Out Magazine’s runner up for Best Bar of the Year in 1996 as well as a string of other awards - is no stranger to the tied pub system. Having first hand witnessed the effects of the corporate boot, including being evicted and declared bankrupt, Mark has been passionate pursuing the People’s Pub Partnership - the dream of an ethical and sustain pub company that gives full autonomy to the licensee while maintaining a clear set of values that allow the publican to reinvest into the pub and pull pint after pint of perfectly kept beer. Sounds utopian doesn’t it? Pubs have been slowly but surely closing their doors for one last time. And while some have found a new lease of life from local breweries, many have sadly shut up shop, only to become a Metro supermarket or converted into flats. And with beer cellars literally battening down the hatches and front doors firmly closed for who-knows-how-long due to the global pandemic that is sweeping across the world, how many of our pubs will be wiped off the face of the earth over the coming months and years? Because if the coronavirus doesn’t kill the vibrant independent pub trade, then perhaps pub companies will! In this episode, Mark breaks down the complexities surrounding why tenanted pub companies are so bad for the humble pub and offers a more ethical, sustainable alternative. --- Sign up to our 7 day mini-podcast series The Winchester Beer Business Survival Kit. Head over to thewinchester.hopforward.beer to download your kit today. ---
| |||
| How Can Breweries, Bars and Pubs Survive the Coronavirus Outbreak? [with Chris Wright from the Pubs Advisory Service] | 18 Mar 2020 | 01:13:42 | |
How can breweries, bars and pubs survive the Coronavirus outbreak in the United Kingdom? That’s the burning question that is on everyone’s lips at the moment. The hospitality industry has been quick to react to Boris Johnson’s government statement urging Britons ‘to avoid pubs, clubs, restaurants and theatres and to only make essential journeys in the “national fightback” against coronavirus’. Without closing these spaces, many have been unable to claim on their insurance, if they were ever able to at all. And what of the supply chain? Cloudwater’s Paul Jones took to Twitter to demonstrate the sheer amount of people and hours involved in the supply chain that goes in every single pint. On the podcast this week, we talk to Chris Wright from the Pubs Advisory Service and get Emily Heward‘s – Manchester Evening News’ food & drinks editor – take on the situation and what pubs, bars and breweries can do throughout these challenging days that lay during the COVID19 outbreak. --- Have a nice cold pint and wait for all this to blow over… In addition to this week’s episode, we are launching The Winchester Beer Business Survival Pack. By signing up to our mailing list, you will receive over the course of 7 days (and a bonus day, afterall, in brewing it’s 8 days a week!) insights and advice on how you and your beer business can survive the coronavirus outbreak. Click here to get The Winchester Beer Business Survival Pack ---
| |||
| Episode 170: Fermenting Thoughts: On Pre-Pack Administrations and Bad Credit in the Supply Chain | 30 Jun 2023 | 00:18:32 | |
Nick Law and Sean Robinson share their latest Fermenting Thoughts as they delve into the world of pre-pack administrations and their impact on the brewery and hospitality supply chain. In this thought-provoking discussion, we explore how pre-pack administrations function, why it's harmful to suppliers, why we feel it is immoral and, ultimately, how it damages the brand concerned looking to save their business by off-loading debt in this manner. We also look at bad credit and possible ways the industry could handle this better as a whole. | |||
| 40 Years Championing Independent Beer in the UK [with Ian Fozard from Rooster’s Brewery and National Chairman of SIBA] | 05 Mar 2020 | 01:04:28 | |
This month, the Society of Independent Brewers Association - SIBA - celebrates its 40 year of championing independent beer in the UK. SIBA has achieved some monumental things, including lobbying for SBR (Small Brewers Relief), helping independent brewers sell their beers into PubCos through Beerflex, and gathering beer professionals from all corners of the industry for Britain's largest brewery trade show - Beer X. SIBA have not been without their troubles over the last 40 years, receiving their fare share of flack when purchasing a major stake in beer supplier the Flying Firkin, as well as grumblings from members and former members over the ABV branding pricing structure when selling to estates such as Greene King and Admiral Inns. However, optimism is on the rise in the relatively newly appointed Chief Executive - James Calder - who has taken a much needed hands on approach with its members, bringing a breath of fresh air to many of its members. It’s been a road of ups and downs for the Voice of British Brewing. Considering the length of time the body has been established in contract to the US equivalent, the Brewers Association, though SIBA does not have the same level of resources at its disposal, the membership and supplier associates club together in regional meetings to offer advice, debate and comradery. So, this week, on the Hop Forward Podcast, we are joining the festivities and wishing SIBA a Hoppy Birthday, bringing an interview with Rooster’s Brewery owner and National Chairman, Ian Fozard. Ian has an extensive history in the beer industry, running various pubs and a large brewery and taproom based on the outskirts of Harrogate. In this episode, we discuss many of the issues SIBA members - and any independent brewer - faces on an everyday basis: beer duty, pricing, running a business, developing a brand, and making beer! ---
| |||
| 90% Cleaning, 10% Paperwork: Brewery Hygiene and Biofilms [with independent hygiene consultant Paul Browning] | 26 Feb 2020 | 01:21:46 | |
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. ---
| |||
| Starting an Uprising with Windsor & Eton Brewery [with Master Brewer Paddy Johnson] | 21 Feb 2020 | 01:15:54 | |
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 | |||
| Celebrating the Unsung Heroes in Beer [with Marble Brewery] | 13 Feb 2020 | 01:16:35 | |
The heart and soul behind every brewery are its people. Whether that’s the Head Brewer, shift brewers, the sales force, marketing departments, accountants, cellarmen, the dray runners, tap room staff, administrators, and all the other weird and wonderful characters that make up a brewery operation - they all contribute to that tingling taste that tantalize the taste buds at the end of the working day. It was these people that owner of Marble Beers, Jan Rogers, wanted to celebrate when inviting Hop Forward to the recently rehoused Manchester brewery on a cold January morning. Brewing up a storm since 1997, Marble Brewery was originally housed in the rear of the flagship pub, The Marble Arch Inn. Moving to a railway arch in Williamson Street - or should that be literally squeezed in - the brewery has spawned many of the UK’s brewing alumni, such as James Campell - formerly of Cloudwater; Dominic Driscoll of Thornbridge Brewery; and Colin Stronge at Salt Beer Factory amongst others. It’s easy to focus on the names in the world of brewing - and we should celebrate these individuals that have spearheaded contemporary British beer in the 21st century. But there are many more people who contribute towards the creation, distribution and dispense of the beers we know and love today from our favourite breweries. Sharing their stories and experiences from working within a close-knit team, Joe, Carl, Paul and Plougers share the highs and lows of working in a small production brewery with a big reputation. This episode may be about Marble Beers but it's dedicated to all the unsung heroes working tirelessly in the beer industry to brew and deliver fantastic beers. ---
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. ---
| |||
| All for that Taste of Taylor's [with Andy Leman and Tim Dewery from Timothy Taylor's] | 07 Feb 2020 | 00:57:50 | |
Cast your mind back to the first ever pint of Landlord from West Yorkshire brewery Timothy Taylor’s. What was it like? I'm sure there's not a beer drinker out there who hasn't experienced the delightful tingle of a cask conditioned pint tingling on the tongue with zety notes, a thick creamy head; the unique taste pulled together from the Knowle Spring well; Simpson's Golden Promise malt; zesty and grassy notes from Fuggles and Goldings hops; and the a yeast strain that compliments all these flavours with a bready, nutty taste of its own. First introduced in 1952, the beer has gone on to be Champion Beer of Britain and Brewing Industry International Award winners over 25 times, and that’s just between the 1980’s to date. What makes Landlord so prestigious is their attention to detail and quality assurance; not just in the brewhouse but running throughout the entire business and brand. To find out more about one of Britain's most loved and respected family brewers, we sat down with Chief Executive Tim Dewey and Head Brewer Andy Leman to chat about the history of the brewery and Landlord, what makes their brewery process and beers unique, where they see British pubs and cask beer heading over the coming years, and some of the challenges that a brewer such as Timothy Taylor’s face in today’s market. --- Today’s episode of the Hop Forward podcast has been brought to you by Simpsons Malt, the UK’s independent Home of Good Malt. Founded in 1862, Simpsons Malt is a fifth-generation family-owned business which has a passion for making malts with taste, flavour and consistently high quality with the world’s best brewers and distillers in mind, helping them to craft the finest beers and whiskies. From grain to glass, the company’s malts are certified and fully traceable, produced only from certified seed of the finest UK two-row barley that have been procured by the company’s agricultural trading division, McCreath Simpson & Prentice, which has farming partners across England and Scotland. After more than 155 years in business, Simpsons Malt continues to invest in state-of-the-art equipment at its two maltings in Berwick-upon-Tweed, Northumberland and Tivetshall St Margaret, Norfolk. This constant innovation and drive to improve processes ensures the consistent production of malts with character. For more information on Simpsons Malt, visit simpsonsmalt.co.uk. To enquire about the company’s malts, call 01289 333300 or email orderoffice@simpsonsmalt.co.uk ---
| |||
| Why Branding is Pivotal to Your Brewery and Beer Business [LIVE with Nick Law at SIBA's North & East 2020 Meeting) | 31 Jan 2020 | 00:23:43 | |
Recorded live at the January SIBA North & East Region meeting at Rooster's Tap Room in Harrogate, Hop Forward's Creative Director and podcast host - Nick Law - gave a presentation on why he thinks great beer needs both a great brand and a great business to back it up. To accompany this episode, download the brand audit sheet.
| |||
| Building a Great Experience with The Secret Hopper | 24 Jan 2020 | 00:41:02 | |
Imagine having a mystery shopper come into your brewery tap room or shop and assess how you and the team are doing from a customer experience perspective. Well, that's what Andrew Coplan who runs The Secret Hopper does for brewers across the United States of America. With over 8000 breweries now in operation - and that figure still steadily rising - it is no longer enough just to 'brew great beer', though that certainly is a key factor. The modern drinker now wants the experience to go with it. In this episode, Nick and Andrew discuss the merits of providing your customers with a great experience and how it can enhance your brewery, brand and business through adopting a few simple changes to how you operate. ---
| |||
| David Laird is the Bearded Beer Baron | 17 Jan 2020 | 00:49:09 | |
Coming from a traditional sales background where he learned the ropes, David Laird - also known as the Bearded Beer Baron - moved into the beer industry working for Beer52, helping to retain customers and develop and grow Ferment magazine. Having done a stint at Cara Technology - working with yeast - David is now a consultant working with brands such as Flavourly and breweries like Loch Lomond up in Scotland to develop their offering and increase their sales. In this episode we look at everything from beer subscription models and mail order, the challenges that many brewers face when it comes to sales, and take a general look over the industry as it stands today at the start of a brand new decade. --- 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 ---
| |||
| The Future of British Beer [Looking Ahead with Jonny Garrett] | 09 Jan 2020 | 01:09:38 | |
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 | |||
| Hoppy Christmas [A Festive Message from Nick Law] | 19 Dec 2019 | 00:10:29 | |
HOPPY CHRISTMAS everybody! We'll be taking a short break over the festive period for some much needed rest, time to regroup and let the creative juices flow again, and tuck into a bottle of 2018's Goose Island Bourbon County Stout. In this short mini-episode, Nick shares a few pearls of wisdom from his experience in the beer industry over Christmas time, and several things to look forward to in 2020 with Hop Forward. Merry Christmas! | |||
| Episode 169: Down by the Riverside [with Simon Webster from Thornbridge Brewery] | 23 Jun 2023 | 01:15:15 | |
When you hear the word Jaipur, chances are a beer comes to mind before the Indian city. This renowned beer, inspired by the vibrant flavours of the Rajasthan region, recently celebrated its 18th anniversary. Jaipur boasts a spicy hoppiness, firm bitterness, and floral fruitiness, complemented by a robust ABV that adds layers of complexity. Despite Jaipur comprising a significant portion of Thornbridge's production, the UK brewery, located in Bakewell, Derbyshire, is far from a one-trick pony. Thornbridge has maintained its position as a global leader in innovation, quality, and drinkability over the years. We recently had the opportunity to meet with co-founder Simon Webster and discover what drives this brewery's success. In this episode, we delve into Thornbridge's early days and its remarkable evolution. We explore the collaborative efforts that saved Kelham Island Brewery from becoming a relic of the past, and discuss the challenges that breweries like Thornbridge face in today's brewing and hospitality industry. Additionally, we catch up with James Lewis and Paul Evans from Ninkasi Rentals & Finance to discuss the advantages of renting a tank for your brewhouse, highlighting how it may be a preferable alternative.
Ninkasi provides high-quality equipment to the drinks industry and has a range of products in stock available for immediate delivery. As drinks industry experts they not only deliver and install equipment but also happily provide further support to you and your business. Visit ninkasirentals.co.uk today to find out more. | |||
| Blue Christmas [A Taste of Tradition with Sheffield's Bradfield Brewery] | 13 Dec 2019 | 00:44:26 | |
After seeing a decline in milk sales from local customers and being hit hard by supermarket pricing, the Sheffield born and bred Gill family looked for an alternative to dairy farming, including furniture making. In an epiphany moment, they decided to take their love of beer, sell their cattle and, in 2005, with help of government funding, start Bradfield Brewery. Since then, Bradfield Brewery has become a much loved institution both in Sheffield and regions reaching up the North coast and down into the heart of the midlands. Their beers may not be dry hopped within an inch of their life, you can guarantee that you’ll be served a crystal clear pint of traditional cask ale with a thick creamy head that displays beautiful lacing all the way down the glass; as appealing to the eye as it is to the pallet when you return for a third of fourth pint. Around the festive season every year, Belgium Blue - a traditional bitter infused with elderberries - has become one of Sheffield’s most consumed beers. Deliciously velvety in colour with a slight residual sweetness balanced beautifully with fruity tartness, the beer - named after a breed of cow - is now one of the hallmarks to kick start the festive season. And while their beers may not appeal to the Untappd massive, they’ve won countless awards over the years and continue to dominate tap handles in both metropolitan and country pubs. We recently caught up with Jon Gill and Jackie Helliwell from the brewery to talk all about what makes the taste of tradition a success in today’s beer market. --- 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 | |||
| Beer Art & Branding [Lewy Lewy on Beer Illustrations] | 05 Dec 2019 | 00:43:26 | |
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 | |||
| 50 Episodes...? That's One More Than 49! [Nick & Paddy hit Torrside SmokeFest] | 29 Nov 2019 | 01:40:14 | |
“50 episodes? That’s one more than 49!” observes The Sheffield Brewery Company’s Paddy Spencer in this week’s anniversary episode of the Hop Forward Podcast. To celebrate episode 50, Nick and guest presenter Paddy Spencer travel deep into the rolling hills of Derbyshire for an extended episode, sampling smoked beers at Torrside Brewing’s annual Smokefest, catching up with Peter from the small team to chat about the history of smoked beers and his take on the wider industry today. --- 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 | |||