Brewers Journal Podcast

How much do you know about your beer and your customers? That’s the question asked by Amber Thorne. And when it comes to your brewery, what is your niche - your USP? And on the other side of the conversation, why do you want to sell to a particular venue?Amber Thorne started her career in beer in the sales team at Siren Craft Brew.She has since moved to the iconic Bristol beer scene working with Good Chemistry and is now the Customer Account Manager at Arbor Ales. In her time in beer she has also worked with the non-alcoholic lager brand, Lucky Saint.In this latest podcast, recorded in Bristol in June, she explains and outlines the questions we should be better at asking, why we should know more about who our customers admire and also, why it’s worth being honest when asking ourselves if we can actually service an account that we’re planning to work with.

What is marketing, and what is it not?That’s the question Rachel Auty asks....The head of marketing at Brew York, Rachel is a marketing leader, and brand and communications strategist who has worked extensively across the beer industry and the arts. She has work directly with SME founder-owner-managers, senior management teams, and boards of directors across tech, charity and not-for-profits, and fmcg. This rare breadth of cross-industry business and marketing experience enables Rachel to bring fresh and unconventional thinking to drive change and build resilience. Rachel has more than 24 years' marketing and business experience underpinned by formal qualifications in marketing, leadership and management. She is a Fellow of the Chartered Institute of Marketing. A feminist and equality champion, she is outspoken about the value of women on boards and having marketing expertise at board level. In this podcast, Rachel says when it comes to your business, work on strategy not just tactics, utilise the skills of your experienced marketing colleagues and in terms of competition, don’t only watch your competitors. Be brave and be bold - in a world of noise and choice, we can’t afford to just do the same as everyone else. Photo: Rachel Auty

When it comes to the world of brewing, sustainable can no longer be just a buzzword or a box-ticking exercise. And at Bristol-based Wiper and True, they are constantly working to become the most sustainable brewery they possibly can be. As they admit, it’s no secret that brewing uses a lot of energy and creates a significant amount of by-products. So they are one outfit that want their overall impact on the planet to be a positive one, so in the day-to-day running of our business, they are always focused on tackling the biggest environmental impacts that our brewery is making, whether that be our energy demand, efficiency savings, waste products or ingredient sourcing. In doing so, they hope that in talking transparently about what they’re up to and where we are succeeding in our sustainability goals - as well as where we can make improvements - they will encourage other individuals and businesses to think about their impact on the planet, and what all breweries can all do to lessen that impact. And working for Wiper and True for 9 years is Joe Watts His role as Operations and Sustainability Manager has given new impetus to focus on implementing sustainability projects, and he has given his 'green' slant on a multitude of operational system in the brewery. In this podcast, recorded live at their brewery in Bristol, he explains how they’re doing just that…

With Jordan from Mash Gang speaking at our Brewers Lectures in Newcastle next Wednesday, what better time to revisit our chat with him from January 2023...Gone are the days where choosing a beer without the alcohol meant forgoing genuine choice in the process.Countless macro businesses now offer 0.5% or 0.0% iterations of well-known brands. Beers that complement the burgeoning number of beverages available to consumers that want a great beer, just with less, or none, of the alcohol.For today’s guests, who started their brewing journey back in the first COVID lockdown, no-and-low is their raison d’être.And if ongoing demand is anything to go by, they’re showing that the appetite for quality beers, without the alcohol, is only growing and growing.A successful crowdfunder, brewing 36 beers, exports to the Nordics, Australia, and USA to name but a few along with 700% growth FY21-FY22 – it’s not been a bad few years for the team at Mash Gang. Of course, that’s come with a lot of hard work along the way. But in doing so, they’ve showed that you can produce exciting beers that taste great, look the part and further broaden people’s understanding of what low and no alcohol beers can really be.In this episode, we speak to Jordan Childs, the leader and brewer at Mash Gang about challenging consumer perception of NOLO beverages, its debut supermarket beer launch, working with breweries and businesses of all kinds, and the group’s desire for continuous improvement. Image credit: Mash Gang

Last year’s release of Prize Old Ale was a real highlight for many fans of excellent beer. But the journey of this storied beverage, that classic fruity, strong, dark ale, goes back somewhat further.Originally a recipe from George Gales & Co, a great deal of interest was generated by the latest version of Prize Old Ale, which was brewed at Dark Star by head brewer Henry Kirk.According to John Keeling, the former brewing director at Fuller’s and a previous colleague of his, Henry made a version of great character and personality – much like himself.For those that don’t know, Henry is a celebrated brewer. Previously the head brewer at Dark Star and has worked in a variety of breweries including Fullers over the past 12 years.He is also passionate about old British styles and cask beer. In this podcast, he recounts the rich history of this revered beverage and his role in ensuring its story was kept alive.And thanks to Henry, you can refer to his presentation, which is linked right here.You can also read John Keeling’s article on the story Prize Old Ale in his own words.

Welcome to Wiper and True. The brewery, which is known for beers such as its Kaleidoscope Pale Ale, Milkshake Milk Stout and a wealth of other fantastic creations besides, has just celebrated its 10th anniversary.Based in Bristol, their goal is clear - that’s to make beautiful beer.Whether it’s at their original site at St Werburgh’s, which is focused on barrel ageing and mixed fermentation, or their stunning new Old Market brewery and taproom, the team is fully-focused on the beauty of brewing.In this episode, we speak to brewery founder Michael Wiper and head of marketing Alice Howells about reaching that recent landmark, their commitment to sustainability and the exciting road ahead.

In the modern world social media plays a huge role in pretty much every industry, and hospitality is no different. It can be both a blessing and a curse, so knowing how to get the best out of it is all-important.For your brewery, bar or bottleshop, it can enhance brand awareness, drive sales and help build a community.And one person that knows all about that is Charlie Harding, the founder of Bonne Vivante Marketing.After years of working for other people, she struck out on her own in 2020, offering a personal and bespoke service for small independents looking for help with their social media management.As a freelance marketing manager who works with pubs and breweries, she can usually be found in a pub or taproom scanning the pale ale list and tweeting about beer. In this podcast, recorded at Wiper and True’s Old Market taproom last week, Charlie looks at the role of social media in the beer industry, what to do, what not to do and how we can all use it more effectively.You can also view Charlie's presentation right here!

It almost doesn’t need repeating but breweries, like many businesses in the wider world of hospitality, have much to contend with in recent months and years.As we continue to adjust, post-pandemic, to what normal is - if there still is such as thing - there are also other pressures to deal with.A cost of living crisis, rising energy costs and staff shortages are all major hurdles to producing and selling your beer.And last week, HMRC published its guidance to the upcoming changes to Alcohol Duty.Effective from the 1st August, HMRC outlined the rates of duty and also the new reliefs for draught products and small producers.But how might these affect you?Thankfully Andy Parker, the founder of Berkshire’s Elusive Brewing, is on hand to explain.Recorded live yesterday at our Brewers Lectures in Bristol, Andy spoke on the background to these measures and shared some examples on how these revised rates could impact your brewery.And thanks to Andy, his presentation is also available to view and download right below, too. https://www.brewersjournal.info/wp-content/uploads/2023/07/Andy-Parker.pdf

When it comes to the world of no-and-low beers, they no longer on the periphery of the conversation - they are the conversation. The sale of low-alcohol and no-alcohol beers in the UK have nearly doubled in the last five years. Various product releases from global brands, coupled with a raft of launches from independent businesses, have helped give drinkers an increasing number of options when it comes to the beer they drink. A glance at research from last year courtesy of research group IWSR showed that UK drinkers bought some $500m of alcohol-free and low-alcohol beers in 2021, a 40% increase on what they procured back in 2016. In that time the curious and determined duo of Bill Shufelt and John Walker brewed more than 100 test brews of non-alcoholic beer on a small home brewing system in order to perfect their proprietary process. As a result, they went on to start the US-based Athletic Brewing. Since founding the business, they’ve gone from being one of the smallest breweries in America to a top-20 craft beer producer. In this episode, we revisit our chat with co-founder Bill Shufelt who talks us through the brewery’s journey, its global expansion and why losing the alcohol from your beer, shouldn’t mean you lose the variety.

For many people, you mention Reading and the first thing that springs to mind is the famed festival. The Reading Festival, which will once again take place this August, is the world's oldest popular music festival to still be in existence….with countless bands and artists having played at the summer event over the last five decades. But breweries, as we all know, also have a special way of putting places on the map. And outfits such as Double-Barrelled are doing just that for the celebrated Berkshire town. Double-Barrelled, a concept, began when its co-founders Mike & Luci Clayton-Jones got married, back in 2015. With Mike being a passionate home brewer for many years prior, they created their first branded “Double-Barrelled” beer as their wedding favour, as a nod to Mike’s much begrudged surname. Having loved creating their own brand of beer & sharing their beers on a larger scale than ever before, this idea became the pathway to where they are today. Later this year, the Reading-based brewery turns five, so with that in mind we invited co-founder Luci to give a talk on the brewery’s journey so far. Recorded live at North’s Springwell in Leeds, Luci shares her experience in helping run a brewery, the importance of community, a love of travel and how the business has navigated the challenges and hurdles that have come their way.

Welcome to Camden - home of Werewolf Beer. In the latest episode of The Brewers Journal Podcast, we return to North London to catch up with Rich White, the founder of Werewolf Beer. Recorded live at the brewery, to accompany our new Brewers Journal video series, we speak about Werewolf's commitment to classic US styles, the challenges and opportunities of running your own business, welcoming his new sales manager Josh Curran and his hopes and ambitions for the year ahead.

The brewing industry has become a testing ground for the energy transition. Many drinkers want to drink responsibly: not just to protect their own health, but the health of the planet. Brewers large and small are taking innovative approaches to their energy use. In Samlesbury, AB InBev has started working with Protium, who will fund, build, and operate a green hydrogen facility that will provide renewable energy, heat for brewing operations, and fuel for their distribution vehicles. Hepworth & Co, a much smaller brewery, based in Horsham, has been taking an incremental approach, using solar panel, and careful recovery of heat from its systems, to cut its use of fuel oil. And the company is now looking to use methane, produced on site in a containerised anaerobic digestor, to replace some of its fuel use. The next step for the brewery will be to store heat produced over the weekend, and use it in its small batch brewing through the week. One day, brewing consultant Tim O’Rourke says, brewers may be able to source agricultural raw materials from farmers who use techniques that actually remove carbon dioxide from the atmosphere, meaning that every pint drinkers enjoy, will help heal the planet. Guests Tim O’Rourke – The Brilliant Beer Company Andy Hepworth – Hepworth & Co Chris Jackson – Protium

Welcome to Moonwake.Moonwake, or “the moon’s reflection on a body of water” speaks to the Scottish brewery’s Leith Shore location, the importance of water as an ingredient, and their beers’ reflection of the team’s combined experience.Established in 2021 and the winners of ‘Best New Brewery’ at our 2022 Brewers Choice Awards, the outfit brew with the belief that there is a beer out there for everyone and they create balanced beers for a wide range of people to enjoy.In the latest episode, we speak to Sarah Sinclair, marketing manager at Moonwake and also co-founder and head brewer Vinny Rosario.We discuss the brewery’s achievements and successes over the last 12 months, the thought process behind new beers, the Leith taproom and the community around it, as well as road ahead for a business that is only on the up.

The brewing industry has changed a great deal in the last decade. Breweries have come and gone, as have numerous beer styles. But take a step back even further and you’ll see an even bigger picture.This sector is blessed with certain brewers that have truly made their mark on the field of brewing. They’ve worked in different breweries, producing different beers, catering for different audiences.And at the end of last year, we celebrated one such figure. The winner of our 2022 Brewers Choice – Brewer of the Year has been a pillar of the UK beer scene, created beer styles and also helped light the way for new breweries and the brewers within.In this week’s podcast, recorded live at our Brewers Lectures at North Springwell, Colin Stronge, the head brewer of Salt Beer Factory, looked back at 23 years in beer. In doing so, he tracked his career alongside how the industry has evolved in that time, with the breweries, brewers and beer styles he has encountered along the way…

Breweries are centres of creative expression. Places where talented teams can come together to produce fantastic creations full of flavour. But the beers brewed are often only part of the story.For Thom Stone, beer and music are his two biggest passions in life. So it seemed appropriate that the brewery he founded in 2017 would in some way reference an art form that has historically paired the two. And in Liquid Light Brewing Company, he’s done just that. In this episode, recorded last week in the brewery’s Nottingham taproom, we discussed the Liquid Light’s ever-evolving role in the Nottingham beer and music community, how the business navigated the COVID-19 pandemic, and Thom’s passion for cask beer.

This week we are bringing you a bonus episode from our sister podcast The Distillers Journal following. The bourbon industry has faced challenges over the centuries. However today the industry is booming, and Briggs of Burton are supporting Kentucky distilleries steeped in history and tradition, as well as new businesses emerging along the Bourbon trail, to meet customer demand and prepare for the future. Guests Logan Cordle, Briggs of Burton, LouivilleLindsay Parker, lead process and design engineer, Briggs of Burton This episode was created in partnership with Briggs of Burton

10 years is a pretty significant chunk of time, in any walk of life. So you can’t blame Brian Dickson, who helped start one of the UK’s most popular modern breweries, of being proud of how far Northern Monk has come in that first decade. And if you work in and around the craft beer industry, you probably know Brian. There’s a strong chance you’ve probably brewed with him, too. Such is his appetite for working with others. A meeting at a beer festival with fellow co-founder Russell Bisset would set the duo on a path to grow a business that produces countless beers, has won a wealth of awards and exports to numerous countries. The brewery also employs a team of nearly 100, too. And with their popular Hop City festival on the horizon this May, we recently visited Brian at the Northern Monk Refectory in Holbeck, Leeds, to discuss their achievements in that first decade, the importance of working with the community, and the brewery’s collective desire to give people the best beer experiences they possibly can.

Miranda Hudson is the co-founder of Duration Brewing, a progressive farmhouse brewery that makes beers that belong in Norfolk. Starting out as a nomadic brewery in 2017, the business she founded with husband Bates, has become one of the most respected breweries in the UK. Based in a beautifully renovated Norfolk barn, they continue to expand and a successful Crowdfunder was one of their biggest successes in 2022, with more than 600 supporters, which is really enabling them to truly push on the future of their brewery will set a tap room and much more besides.Last month, Miranda joined us at Springwell, the home of North Brewing, to deliver an honest and open talk on the story of Duration so far.But also, she shared some sincere insights on her own personal journey, and how she has navigated certain hurdles along the way. Duration Glossy Brochure _compressed copyDownload Photo: Nicci Peet

The winner of our 2022 Brewers Choice - Brewer of the Year has been a pillar of the UK beer scene, has invented beer styles, lighting the way for new breweries, dishing out advice, support and encouragement to new and existing brewers as well as being an excellent all-around brewer. Colin has long since written his name into the story of modern UK brewing. To mark his keynote address at our Brewers Lectures in Leeds yesterday (23rd February), it’s the perfect time to revisit our conversation with Colin from 2021. In this podcast, we discuss how the Shipley-based Salt was overcoming the challenges of COVID, and why working with supermarkets must be seen as a viable way for breweries to sustain their business. We consider what more can be done for breweries to improve their QC processes, find out more about the Salt’s Hexagon Project family of beers and also look back of some of the seminal beers Colin has brewed, such as Yellow Belly and Deep Rainbow Valley.

At some point, we’ve all had to turn a spare room into a custom and excise warehouse at some point, haven’t we? And in doing so, ending up on a path to starting a brewery that would go on to release some 70 unique beers in 2022. Today’s guest has done just that, and in co-founding Vault City of Portobello in Edinburgh, he’s helped create one of Scotland’s most popular breweries. Co-founded by Steven Smith-Hay back in January 2018, the brewery goes from strength-to-strength and is forecasting triple-digit growth in 2023. In this episode, we speak to Steven about the early days of Vault City, its recent investments in capital equipment and the brewery’s aim to bring more people into the wonderful world of sour beers.