Brewers Journal Podcast

In an increasingly crowded marketplace, looking at new avenues to promote your beer is one way to broaden your market reach. Festivals, museums, hotels are three such examples so it’s a good thing then that the operations director at Tate Modern, the UK’s most popular visitor attraction, knows and loves his beer. Andrew Downs has helped turn the art gallery into a beer tour de force, showcasing beer from the best breweries in the UK and beyond. Regular takeovers provide a platform modern breweries to bring their beers to a larger audience while, on a day-to-day basis, taps and fridges boast a vast array of brilliant beer. Earlier this week, we sat down with Andrew to discuss the importance of beer to gallery’s food and drink offering, his plans for 2020, working with breweries of all shapes and sizes and why these outfits shouldn’t be afraid to contemplate working with well-known businesses such as Tate. GUESTS Andrews Downs, operations director at Tate

In 2005, you would have got some pretty confused looks if you asked after the latest Imperial Pastry Sour. There would have been no Instagram to capture the ‘Iceman pour’ of your beverage and no Untappd to rate said beer on. The beer landscape has, unsurprisingly, changed beyond recognition in the 15 years since Nick Dolan founded Real Ale, a bottle shop in South West London. Breweries have come and gone and, to an extent, so have certain beer styles. But what has remained constant is Dolan’s desire to promote excellent beer from the UK and beyond. He’s just doing it on a bigger scale now. We sat down with Nick and Real Ale’s managing director Zeph King to discuss the shift towards buying local, changing consumer tastes and the company’s work with retail giant Marks & Spencer. GUESTS Nick Dolan, founder of Real AleZeph King, managing director of Real Ale

In 1986, Margaret Thatcher was prime minister, Germany was still divided, a deal was signed to build the Chunnel, and Nethergate Brewery began pouring its first craft beer – although that was an expression no one was using back then. Named after the road it was located on in East Anglia, over the years it could have easily renamed itself Phoenix Brewery, due to its rising from financial ashes more than once. Today, in all aspects the award-winning brewery is stronger than ever. This is due to the brewery understanding its customers, giving them the beer that they want, and because of the work of general manager Rob Crawford and his ability to bring in investors while Nethergate maintains control of the brewery. For those of you who think an accountant is the wrong person to head your craft brewery, think again, as this episode will prove to the most skeptical. Supporter Support for this episode comes from Tanks and Vessels Industries For over 40 years TVI has been a leading supplier of new and used tanks, process equipment and pumps to the brewing industry. It holds the world’s largest selection of used stainless steel tanks in the world, all available immediately, at cost effective prices, from there 52 acre Doncaster site. TVI works with hundreds of brewers, both large and small, up and down the country, and across the world. Creating bespoke solutions to brewing problems. Tanks and Vessels has worked hard to gain its reputation as the most trusted, experienced and professional supplier of new and used brewing equipment. To find out more search www.tanksandvessels.com to view there expansive product range.’

High IBU beers are back – no they’re not – yes they are – yes – no – yes – no,  it’s all enough to drive you crazy. Through our own fault of not educating customers, most of the time they equate IBU solely with hop flavour. No wonder they’re confused and driving us a bit insane in our taprooms. The problem is, your average craft beer drinkers have bought into the whole IBU currency, without knowing its worth. In many ways, as beer makers we’re doing exactly the same. We all know how to measure IBUs by lab or formula, but we don’t think about the ‘why’ behind the bitter. Why should something that your body screams out ‘DANGER’, you actually crave? Understanding the human side of bitter will help you understand your customers better which leads to better bitter sales.

Each year it seems like we’re willing to accept a bit more eccentricity with our beer and not even bat an eye while drinking the latest blueberry IPA or milkshake-flavoured stout. But mention pumpkin beer and the eyes roll back, hands clasp the stomach, and 999 calls are made for a medic. How, we ask, could any brewer put pumpkin in a beer and still sleep at night? But, head west across the ocean and you’ll come to a strange land where not only do they drink pumpkin beer, it makes the news when the seasonal brew is released. Every year American beer snobs laugh with distain at those who brew or drink it. Every year, the cash registers get a bit more fuller from sales. In this exciting episode, we’ll be talking about pumpkin beer, what’s it all about, why you’d be an idiot to make it, why you’d be an idiot NOT to make it, and we’ll be giving you a recipe so can get the flavour of it, without having to brew. So, have your pencils and paper handy.

It has been a full one, that’s for sure. I look forward to the time when that’s not the case!” says Sam McMeekin, co-founder of London’s Gipsy Hill Brewing Company. Looking back on 2019, there’s no risk of understatement from McMeekin. In addition a brand refresh, the company has completely revamped its brewhouse and fermentation cellars, as well as layer in a whole load of new technology. They’ve  installed 4 x 120hl tanks to increase fermentation capacity by about 65%. They also installed a new whirlpool, allowing them to brew twice a day on a single brew-shift.The whirlpool complements a new souring kettle, an uprated water purification system and plans to add barrels and foeders to its armoury. McMeekin tells us that he is proud of the brewery’s independence. However, he’s also mindful and aware that the independent brewing sector needs to do more to help its cause in an increasingly competitive landscape. Supporter Support for this episode comes from Tanks and Vessels Industries For over 40 years TVI has been a leading supplier of new and used tanks, process equipment and pumps to the brewing industry. It holds the world’s largest selection of used stainless steel tanks in the world, all available immediately, at cost effective prices, from there 52 acre Doncaster site. TVI works with hundreds of brewers, both large and small, up and down the country, and across the world. Creating bespoke solutions to brewing problems. Tanks and Vessels has worked hard to gain its reputation as the most trusted, experienced and professional supplier of new and used brewing equipment. To find out more search www.tanksandvessels.com to view there expansive product range.’

To hear some brewers talk, doing a collaboration with another brewery is a rite of passage, something every brewer has to do. But do they? You have your own brewery to run, with your own never-ending workload of paperwork, brewing, testing, delivering, cleaning, packaging, ordering, scheduling, and a whole lot more. Guess what, a collaboration with another brewer won’t mean less of the above, it’s going to mean more. The ever-personable Jon Swain of Hackney Brewery will give you his take on collaborations, why he didn’t jump into his first one, pitfalls to avoid, what you will gain as a brewer, and his most recent one with a brewery in New York City. GUEST Jon Swain of Hackney Brewery SUPPORTER As a loyal listener of Brewers Journal Podcast, Beer52 would like to reward you with FREE BEER. You have the opportunity to enjoy 10 exclusive craft beers from around the world. And all you need to do is go to beer52.com/brewers and cover just £4.95 for the postage. Beer52 traverse the globe to find the best and most interesting beer from the greatest small-batch breweries planet earth has to offer. As a craft beer discovery club, beer52 deliver customers a case of beer with a different theme each month. And your first box will be sent next-day! Themes have ranged from Germany to Korea, Norway to South Africa, and California to Finland. You’ll get – Hoppy IPAs, Hazy Pale Ales, refreshing Lagers and more from breweries like “Ora” from Italy, “Ninkasi” from France, “Tempest” from Scotland, “Boss Brewing” from Wales and many more. And the beauty of Beer52 is they don’t hold you to ransom, there’s no lock-in and you can leave any time. Just go to beer52.com/brewers to get your first case of 10 beers for free. That’s beer52.com/brewers

Is it a snake-oil scam, a placebo, or something we’ll all be using soon for everything from anxiety attacks to joint pain? Regardless, is taking a dose of hemp through a can of beer the way to go? In this episode of The Brewers Journal Podcast, we’ll be stepping into the CBD debate, we’ll be giving you the pros and cons, and talk about the big money US brewers are making from adding CBD into their beer. But, we’ll also be telling you in this informative podcast why we think – for at least the time being – putting CBD in beer is a mistake.

You’re done all you can to make a decent beer, but then the calls start coming in. Pubs are complaining that your cans look like they’re ready to explode. Drinkers are complaining that your beer tastes awful. Another said when they opened the can, all the beer shot out like a geyser. Chances are, you’re dealing with an unwanted yeast. In this episode we’ll be talking with yeast experts Brian Gibson and Kristoffer Krogerus of the Technical Research Centre of Finland. One of their specialties is diastaticus yeast and they’ll be telling us why it seems to hit the craft beer industry more than the big players, legal problems it can cause, and about an easy to use tester with fast results that you’ll find handier than sliced bread – but isn’t available? GUESTBrian Gibson and Kristoffer Krogerus of the Technical Research Centre of Finland SUPPORTERThis episode is supported by Dickies Born in Fort Worth, Texas 1922. Dickies are the world’s leading performance workwear brand. Made for the makers then and we make for them now; creating goods as hard-working and as honest as the people who wear them. We know that across the trades we support, there are many people who are really passionate about their jobs and our exclusive makers campaign is a way to celebrate that. James from Harbour Brewery calls having his own brewery being a craftsman. It’s not about seeing yourself as being wholly original or wholly new. It’s about being in a lineage of craftspeople who produce things because they love it but they respect the tradition and the skills it takes to make. Visit: dickiesworkwear.com or follow the full story on Instagram: dickiesworkwearofficial

A good stout or porter is something beautiful to behold in your glass and in your mouth. Smooth and creamy with a wonderful balance – a dark will have you forgetting an IPA in a heartbeat as it dances across your taste buds. Probably, no other type of beer allows a brewer to show off their abilities in creating amazing flavours, ranging from the traditional to the most exotic.  In this episode we’ll be hearing head brewer Colin Stronge reveals his secrets in making a good dark creation, we’ll be talking about the different varieties of stouts and porters, and attempt to answer that question which has vexed mankind for centuries: What is the difference between a porter and a stout? GUESTColin Stronge formerly of Northern Monk, now of Salt Beer Factory SUPPORTERThis episode is supported by Dickies Born in Fort Worth, Texas 1922. Dickies are the world’s leading performance workwear brand. Made for the makers then and we make for them now; creating goods as hard-working and as honest as the people who wear them. We know that across the trades we support, there are many people who are really passionate about their jobs and our exclusive makers campaign is a way to celebrate that. James from Harbour Brewery calls having his own brewery being a craftsman. It’s not about seeing yourself as being wholly original or wholly new. It’s about being in a lineage of craftspeople who produce things because they love it but they respect the tradition and the skills it takes to make. Visit: dickiesworkwear.com or follow the full story on Instagram: dickiesworkwearofficial