Hop Forward: Getting You Ahead in the Brewing and Beer Business – Details, episodes & analysis

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

Nick Law

Arts

Business

Frequency: 1 episode/12d. Total Eps: 211

Hop Forward is a biweekly podcast dedicated to the craft beer industry. Including both interviews, discussions and stories from a range of brewers and entrepreneurs within the industry, to advice from founder and host, Nick Law, about starting, scaling and sustaining your own ventures, the Hop Forward podcast is here to help you get ahead with your beers, brand and business.

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Episode 200: Episode CC: Return of the Fat Jedi

Season 6 · Episode 200

Friday, January 9, 2026 • Duration 01:54:10

A long time ago in a galaxy far, far away...! Craft beer is on the rise, queues of beer nerds are lining up for the latest Imperial Stouts and a brave alliance of brewers has formed to bring down the Galactic Empire known as 'Big Beer'.

In this last instalment of the Hop Forward Podcast, we sit down opposite Damian Doherty from Emperor's Brewery in The Fat Jedi (aka Damian's truly intergalactic beer cellar!) to chat all things Imperial Stouts, Porters and Barley Wines. We reminisce about the rise of craft beer, what has changed over the past 10-15 years, how to brew a truly great high-gravity beer, and Damian is put through his paces to see whether he truly is a Jedi or is as mediocre as an Untappd score.

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.

FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram

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Episode 199: Can You Reuse Dry Hops? Sludge, Soup and Everything in Between [with Pete Gillespie, Garage Project - Wellington, NZ]

Season 6 · Episode 199

Friday, January 2, 2026 • Duration 01:37:08

On the Hop Forward Podcast this week, we head to Wellington, New Zealand, by the magic of the internet to sit down digitally with Pete Gillespie, co-founder of Garage Project, for a deep dive into one of the most unusual hop-forward beers you’re likely to come across: Sludgefest — a Radical Recycled Hop IPA brewed using reused dry-hop slurry.

We discuss this unusual beer, how it tastes and the approach Garage Project takes towards creativity and experimentation on their beers, while keeping a consistent core range available to the average supermarket drinker.

We also talk about their pickle beer (yes, you read that right!), their wild fermentation programme and how craft beer is considered ‘nostalgic’ to Gen Z - the beers their mums and dads kept in the fridge.

The discussion with Pete starts at 36:32.

Nick is also joined this week by Will Rogers from Charles Faram, discussing the 2025’s hop harvest, what to expect from this year’s crop and how fresh isn’t always ‘best’.

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.

FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky | Instagram

Episode 198: The Power of Place: Building the Brewery Story Around The Abbey Estate [with Claire Monk from Welbeck Abbey Brewery]

Season 6 · Episode 198

Monday, December 15, 2025 • Duration 01:26:45

Established in 2011 by General Manager and Brewster Claire Monk, Welbeck Abbey Brewery is situated on the Welbeck Abbey Estate. Founded as a Premonstratensian monastery in 1153, after the Dissolution, the Abbey was bought by Bess of Hardwick's youngest son, Sir Charles Cavendish.

As with many country estates, over time, the house and grounds have become a popular tourist attraction, pulling in crowds of people for a quintessentially English spot of afternoon tea and a gentle potter around. Situated to the rear of the sprawling buildings, you'll find Welbeck Abbey Brewery, set in the heart of an artisan estate-village that produces specialist foods and crafts in a beautiful rural setting.

Producing hand crafted ales using the estate’s own spring water and a unique strain of nurtured yeast, the brewery now produces over 17,000 pints of award-winning ales each week, which they supply to local pubs, restaurants, and specialist bottle shops across the region and beyond.

In this episode of the Hop Forward Podcast, we talk about the power of place with Claire and how they've built the brewery brand and marketing around the story of the abbey estate, while remaining relevant to drinkers in both the beer and pub space, as well as tourists who don't know the difference between an ale and a lager.

We also chat about how swathes of people leaving the hospitality industry are leading to pub closures and how breweries finding it difficult to attract new talent onto their teams.

Also on this episode, Nick catches up with David Griggs, Technical Director from Crisp Malt, to discuss malt consistency and the steps brewers can take in the brewhouse before blaming their barley!

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Episode 197: Why Agricultural Research is Imperative for the Future of Brewing [A Round Table Discussion with Will Rogers from Charles Faram, Duncan Westbury, Dean of Land and Property Management at the Royal Agricultural University, and Scientific Researcher, Josh Br

Season 6 · Episode 197

Tuesday, November 11, 2025 • Duration 01:04:26

How many grams per litre of dry-hopping creates those big juice DIPA flavours? What cereal should we use to create a self-stable haze? What are the correct additives and E-numbers that will give us the right hue to our teal coloured slush-puppy sour...? These questions are great but unless we dig deeper to unearth how we can grow our raw ingredients in unfavourable conditions, then perhaps synthetic-coloured beers are all we can look to in a dystopian future where smoothie-sours are the norm.

In this episode, we explore why agricultural research is imperative for the future of brewing. Specifically looking at hops, Nick hosts a round table discussion with Will Rogers from Charles Faram, Duncan Westbury - Dean of Land and Property Management at the Royal Agricultural University - and Scientific Researcher, Josh Brett to answer this question.

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.

FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | BlueSky |

Episode 196: Bakers of Beer [with Dean & Jill from Bakers Dozen Brewing]

Season 6 · Episode 196

Thursday, September 25, 2025 • Duration 01:34:59

In this episode, Nick sits down with Dean & Jill Baker, the husband-and-wife team behind Bakers Dozen Brewing. Based in Rutland, the smallest county in the UK, the Bakers have built a lifestyle business from scratch — just the two of them — while balancing the headaches of running a brewery while keeping their relationship sweet.

Once landlords of The Jolly Brewer in Stamford, the Bakers share how they cleared out the drug dealers and bad curtains from their pub and turning it into one of the market-town's favourite public houses, before tiring of being landlords and exchanging and beer-engines for mash paddles.

Over the course of this conversation, we dig into what it really takes to run a two-person brewery, how they've won national awards like SIBA Golds for Undertow and Bull Run despite being small, and share their insights on running a marriage and a business together.

Nick also shares his views on how bucket hats have brought more people out drinking this summer. Also, stick around right to the very end as Dean & Jill contend with what their correct email address is...!

FIND OUT MORE ABOUT BAKERS DOZEN
BUY THE BEER | TRADE INFO

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.

Episode 195: A View From The Floor: Conversations about the State of Things in UK Craft Beer [featuring Twice Brewed, The Driftwood Spars, Wipre & True, Utopian Brewing, Abbeydale Brewery, Attic Brew Co, Contract Distilling, Broadtown Brewery and Round Corner Brewing]

Season 6 · Episode 195

Tuesday, July 15, 2025 • Duration 01:14:26

On the podcast this week, Nick takes us on a roving audio tour of SIBA Beer X—the UK’s largest brewing trade show—capturing raw, on-the-ground insights straight from the tradeshow floor.

Armed with a microphone and plenty of curiosity, Nick chats with a cross-section of UK brewery owners, brewers, and industry folks to ask two simple but telling questions: Where are the biggest opportunities in beer right now? And what’s the greatest challenge facing the industry?

From Twice Brewed in Northumberland to The Driftwood Spars on the Cornish coast, the conversation quickly reveals patterns—especially around the rise of alcohol-free beers. Brewers from Wiper & True and Utopian Brewing reflect on the practical and commercial benefits of brewing 0.5% ABV, while others highlight the increasing need to stand out with unique brand stories and community-led initiatives.

Nick also speaks with Laura from Abbeydale Brewery and Catherine from Attic Brew Co. about how breweries can differentiate themselves through values, storytelling, and local engagement.

The episode also explores cross-category innovation, including a conversation with a craft distiller offering contract services to breweries looking to diversify into spirits. And there’s a catch-up with Broadtown Brewery—whose founder left a career in railway engineering to follow his passion for beer and pubs - and Combie from on their decision to embrace cask beer.

Episode 194: From Extract to Impact: How Abstrax Hops Are Shaping Beer’s Future [with Julian Shrago from Beachwood Brewing, USA]

Season 6 · Episode 194

Friday, June 20, 2025 • Duration 56:15

On the podcast this week, Nick is joined by Craig Thomas, National Account Manager at Abstrax, to take a deep dive into the science, story, and serious hop chemistry behind their innovative hop products—used by some of the most respected brewers in the industry.

Craig shares insights into how Abstrax uses cutting-edge technology to isolate and recreate the essential oils and aroma compounds that give beer its characteristic punch and complexity—providing brewers with another layer of precision and creativity.

Following this, Nick sits down with Julian Shrago, co-owner and brewmaster of the legendary Beachwood Brewing in Long Beach, California. Together, they talk about how Abstrax fits into the flavour profile of West Coast IPAs and the delicate balance between tradition and technical innovation.

The conversation broadens as they explore the current state of the US beer scene—its trends, tensions, and opportunities—and why, sometimes, moving house and judging beer might just be the same thing after all...

👉 Learn more about Abstrax: www.abstraxhops.com
👉 Discover Beachwood Brewing: www.beachwoodbrewing.com

Please note: Abstrax have in no way sponsored or endorsed this episode—this is purely a conversation around innovation, aroma, and application.

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Episode 193: Facing the Cold Hard Facts [with Fell Brewery's Tim Bloomer]

Season 6 · Episode 193

Thursday, June 5, 2025 • Duration 01:15:03

On the podcast this week, Nick is joined by Tim Bloomer, co-founder and Sustainability Director for Fell Brewery. Based in Cumbria, one of the UK's most scenic areas, having a brewery that is friendly to the environment is a top priority for this growing brewery. So much so, in 2024, Fell performed a full, all scope carbon footprint analysis of our beer with their friends at Small World Consulting.

Now that the brewery really knows where our emissions really come from, they have been able to make a plan to start meaningfully reducing them.

By 2028, the brewery aspires to have some of the lowest carbon beer available in the world. Make sure you check out their first annual report on progress along with the original footprint analysis performed by Small World.

Nick is also joined by Maltings Manager for Crisp Malt, Dan Clarke, at SIBA Beer X where they discuss why brewers should care about the malting process other than merely tipping the bags into the grist-loader.

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.

FOLLOW HOP FORWARD
hopforward.beer | LinkedIn | |

Episode 192: Pivot! [with Kate Hyde from Hand Brew Co]

Season 6 · Episode 192

Friday, May 16, 2025 • Duration 01:33:20

I've stayed in craft beer for over a decade not just for the love of the liquid, but for the friendships. The relationships I've built are what keep me here, the camaraderie amongst brewers and beer professionals. You don’t stick with a job that leaves you soaked in yeast and wrestling with broken equipment unless you’re surrounded by others who have been in the trenches with you. There's nothing quite like trading stories and the mini-dramas over a good, solid pint with your newfound friends at a beer festival or down the local. And when you both wax lyrical about the beer you're sharing, it's pure magic.

Sometimes, on the Hop Forward Podcast, the focus and emphasis is on a particular subject. Over the seven years of airing this show, we've covered a vast array of topics - sustainability, financing, business development, wild yeasts, blending to name a few - and yet some of my favourite episodes are the ones that simply just happened. Discussions that ran away with themselves; recordings that sound like you're eavesdropping on a fascinating conversation in the pub.

Mostly, the focus of the show is on a particular topic—sustainability, finance, wild yeasts, business strategy, blending, and so on. But honestly, some of my favourite episodes are the ones that just happen. Conversations that meander like a pub chat, full of insight and warmth, where you're almost eavesdropping on two people geeking out over beer, life and their mutual appreciation of Tommy Barnes' A Beer in the Loire.

This week’s episode is one of those.

I’m joined by the brilliant Kate Hyde, Head Brewer and Product Director at Hand Brew Co., a 25HL brewery based in Worthing. After working in publishing and fashion, Kate moved to France, discovered brewing, and eventually brought her skills back to the UK, joining Hand Brew Co.

We cover everything from her role at the brewery and its original tower system, to cask beer, the beautiful artwork and artists that Hand Brew Co showcases, and the everyday joys and challenges of brewing professionally.

I hope you enjoy listening as much as I enjoyed recording it.

Episode 191: Diversity, Equity & Inclusion... and The Simpsons [with David Jesudason]

Season 6 · Episode 191

Thursday, May 1, 2025 • Duration 01:14:05

This week on the Hop Forward Podcast, we're joined by journalist and Beer Writer of the Year 2023, David Jesudason. We discuss diversity, equity and inclusion (DEI) within hospitality and the brewing sector, exploring themes of code-switching, how we should strive to make meaningful changes to our businesses rather than just raise awareness about DEI, and talk about David's journalism and writing, including topic that he's reported on extensively: BrewDog.

And, of course, we chat about our mutual love of The Simpsons.

Nick is also joined by Alix Blease, Technical Sales Representative for Lallemand, where we explore their latest innovation, ISY Enhance™ - a 'magic brown power' and great addition to a brewery's ingredients and processing aids to create better beers with a fuller mouthfeel.

THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Lallemand Brewing (https://www.lallemandbrewing.com/en/united-kingdom)
AB Vickers ISY Enhance™ is an inactivated specific yeast autolysate designed to increase body, mouthfeel, and drinkability in beer. The resulting product is smooth and clean with enhanced flavor perception. Applications include, but are not limited to reducing harsh hop flavours and balancing flavours in hoppy styles, increasing body and complexity in low alcohol, non-alcoholic beer styles, and other light beer styles and increasing mouthfeel and drinkability in any beer style

Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.

Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.

Hop Forward: Getting You Ahead in the Brewing and Beer Business – Details, episodes & analysis

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Hop Forward: Getting You Ahead in the Brewing and Beer Business – Details, episodes & analysis

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