The Modern Brewer Podcast

The final episode is here🕵🏻‍♂️One last answer.After five weeks of strange brewing problems, hidden culprits and technical head scratching, it is time to close the case.In this episode, I - Chris Lewington, are joined again by Murphy’s technical expert Fran Carr to reveal the answer to last week’s mystery.The plates were showing a serious aerobic bacteria problem.The yeast samples looked infected.The team were checking tanks, changing seals, reviewing CIP logs and tasting beer like their lives depended on it.But nothing quite added up.So where was the problem actually coming from?If this is your first BREW DO episode, go back and listen from the start. There are five real world brewing mysteries waiting for you.A huge thank you to Murphy and Son for supplying the problems, the expertise and the proper brewing nightmares.Welcome back to BREW DO.And for now, case closed. Thank you for listening.

The Worst 4 Words In BrewingThe final problem episode is here 🕵🏻‍♂️One last issue. One last set of clues. One last culprit.Your job is to figure out Whodunnit?This week, we are ending the series with the worst 4 words in brewing.The plates are showing a serious aerobic bacteria problem. The yeast samples look infected. The team are checking tanks, changing seals, reviewing CIP logs and tasting beer like their lives depend on it.But nothing quite adds up.In this episode, Chris Lewington is joined again by Murphy’s technical experts Jonas Trummer and Fran Carr to walk through last week’s case, the answer and who got it RIGHT!!!We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here:https://forms.gle/JK3VWsonJeHT2S687Grab a notebook, listen closely and see if you can solve the final case before the answer is revealed in 2 weeks.Because in brewing, sometimes the scariest results are not where the real problem is hiding.Welcome back to BREW DO.

Something’s not right?🕵🏻‍♂️The clues are there. You just need to piece them together.Your job is to figure out Whodunnit?This week, it’s the word no brewer wants to hear.The D word.It starts small. Easy to brush off. Maybe just a one off.Until it isn’t.And now it’s out there. Not spotted in the brewery… but picked up where it matters most.The Customer.In this episode, Chris Lewington walks you through last week’s case, the answers and who got it RIGHT!!!Then we move into this week’s challenge. The clues, the process and the key decisions that are in-front of you…We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here:https://forms.gle/JK3VWsonJeHT2S687Grab a notebook, listen closely and see if you can solve the case before the answer is revealed.Because in brewing, the issues you don’t catch early… don’t stay small for long.Learn from other brewers nightmares so you don’t have to go through them yourself.Welcome back to BREW DO.

New issue. New clues. New culprit.Your job is to figure out Whodunnit?A household craft brewing name shares on the most challenging issues he faced whilst running Wild Beer. And for the first time in the mini series, this issue was first noticed outside the brewery. In this episode, Chris Lewington walks you through last week’s case, the answers and who got it RIGHT!!!Then we move into this week’s challenge. The clues, the process and the key decisions that need to be made to get things back on track.We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here:https://forms.gle/JK3VWsonJeHT2S687Grab a notebook, listen closely and see if you can solve the case before the answer is revealed.Learn from other brewers nightmares so you don’t have to go through them yourself. Welcome back to BREW DO.

Welcome back to BREW-DO 🕵🏻‍♂️New Issue. New clues. New culprit.Your job is to figure out Whodunnit?This week, first the answers and then - the ultimate Head Brewer challenge. You’re there, having your first coffee of the morning and one of the brewers rushes over with a BIG problem. This problem is time sensitive and the whole team is looking at you waiting for an answer. Good luck! In this episode, Chris Lewington walks you through last weeks case, the answers and who got it RIGHT!!! And this this weeks clues, step by step and challenges listeners to solve the mystery before the answer is revealed.If you enjoy solving brewing problems, testing your technical knowledge and learning from real brewery scenarios, this series is for you.We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here:https://forms.gle/JK3VWsonJeHT2S687Grab a notebook, listen closely and see if you can solve the case before the answer is revealed.Because in brewing, it is never just one suspect.Welcome back to BREW DO.

BREW-DO - The Whodunnit? Show.Welcome to the first episode of BREW DO, a brand new brewing mystery series from the Modern Brewer Podcast.Think brewing, meets Cluedo with a sprinkle of Inspector Clouseau 🕵🏻‍♂️Each episode presents a real world brewing problem. Strange results. Confusing symptoms. A brew team scratching its head wondering what on earth is going on.Your job is to figure out the culprit.In this first case something has gone badly wrong. Beer is developing disinfectant like flavours that simply should not be there. Everything looks normal on paper. The process appears correct. The brewery team are confident in their procedures.Yet something is clearly contaminating the beer.So what is it?In this episode Chris Lewington & Murphy’s European Technical Expert, Jonas Trummer walks you through the clues step by step and challenges listeners to solve the mystery before the answer is revealed.If you enjoy solving brewing problems, testing your technical knowledge and learning from real brewery scenarios, this new series is for you.We want you to submit your answers, test your knowledge, and win some exclusive BREW-DO merch. Submit your answers here: https://forms.gle/JK3VWsonJeHT2S687In this episode•⁠  ⁠The strange disinfectant flavour appearing in multiple beers•⁠  ⁠Why the brewhouse process looked completely normal•⁠  ⁠The hidden ways contamination can enter a brewery•⁠  ⁠How sanitation practices can backfire•⁠  ⁠The moment the real culprit is uncoveredGrab a notebook, listen closely and see if you can solve the case before the answer is revealed.Because in brewing, the smallest detail can ruin an entire batch.Welcome to BREW DO.Thank you to Murphy and Son's for supplying the problems for us to scratch our heads over.

Oh the excitement!! Last episode Tuur shared one of the most challenging brewing problems I've heard. In this episode, he reveals the root cause! Also I announce an exciting new mini-series coming soon. If you have follow-up questions, please email [email protected]:00 Introduction and Welcome02:06 Discussion on Gushing Issues03:18 Non-Alcoholic Beer Talk04:35 Episode 18 and Brewing Challenges06:56 Exciting Announcement: New Miniseries Coming!!!08:52 Sensory Workshop and Training12:34 Recap and Reveal of Brewing Problem18:51 Crystalline Particles in Brewing20:03 Troubleshooting the Gushing Issue21:34 Identifying the Root Cause23:44 Solving the Problemw31:44 Lessons Learned34:47 Final Thoughts and Future Plans

Can you solve a real brewery issue?Tuur Mertens brought us a real life “gushing” problem faced in a historic brewery. We share the symptoms and context…But can you diagnose the root cause and the fix? Test your skills in this weeks episode.How to play:•⁠  ⁠Listen and take notes•⁠  ⁠⁠Email your answer (root cause + fix) to [email protected] and [email protected] will share the correct answers on LinkedIn and a follow up postChapters00:00 Introduction and special guest01:37 Meet Tuur Martens02:31 Tuur’s research and approach03:37 The brewing mystery setup05:20 Inside the brewery: process and constraints07:31 The gushing problem: investigation begins12:37 Breakthrough in the case15:27 Can you solve the mystery16:24 Wrap up and next stepsShow sponsor - Brew Resourceful

Is This The Future of CO2 in Breweries?Can algae capture your fermentation CO2 and turn it into useful biomass?Dr Alla Silkina and Emily Hutchinson walk us through a real pilot at Bluestone Brewery. Setup, quality, cost and how this could scale.This one for those looking to the future, a truly sustainable one.Chapters00:00 Introduction and Podcast Overview00:57 Sustainability in Brewing02:41 The Algae Project: Concept and Goals04:54 Meet the Guests: Dr. All Sina and Emily Hutchinson06:07 Project Details: Algae as a Carbon Capture Mechanism09:07 Technical Insights: Algae Cultivation and CO2 Utilisation19:08 Challenges and Future Prospects32:01 Discussing Financial Summaries and Investment33:36 Cost Breakdown and Return on Investment35:15 R&D Tax Relief and Brewery Involvement38:18 Potential Applications of Algae Biomass39:07 Other Industries and CO2 Utilisation40:14 Quality and Commercial Potential of Algae Biomass43:05 Future Steps and Commercialisation51:53 Collaboration and Research Opportunities56:51 Conclusion and Next StepsLinks and referencesResearch paper by Dr Silkina et al: https://www.mdpi.com/1996-1073/17/23/6125What the setup looks like in practice: https://www.instagram.com/reel/CkI6CFGjMX9/?iigshMnFobWx4Y2JtZWZiContact the guests: •⁠  ⁠[email protected]•⁠  ⁠[email protected] a copy of the SIBA sustainability guide co authored by Chris: [email protected] socials: www.instagram.com/bluestonebrewingcoWomen In Beer: www.instagram.com/womeninbeerukShow Sponsor: Brew Resourceful. New look. Same mission. Reduce brewery COGS with practical efficiency

Are Non Alcoholic Beers Safe?With demand for no and low alcohol beer BOOMING, more and more breweries are brewing their own.But when you remove alcohol, you remove one of the strongest safety mechanisms in beer.And with the rise of unfiltered, unpasteurised NA beers hitting shelves, this episode asks a simple but essential question:How do you make NA beer safe?To help answer it, I’m joined by Dr Greg Rachon and co host and brewing legend, Sean Knight - Siren Craft Brew. We dig into the risks, the latest microbiological research and the practical steps brewers need to know.What we cover:- Why alcohol has been silently keeping beer safe for centuries- What happens when you take it away- The key safety mechanisms left behind for NA products- New research on pathogens and spoilage microorganisms in NA beer- The role of carbonation, packaging and preservatives- Why beer line hygiene matters more than everThis episode features some of the most up to date research on NA beer safety from Dr Greg Rachon, alongside industry insight from Sean Knight.Huge thanks to Lallemand for supporting the show and for their ongoing work with the LoNa yeast strain.Connor Bartlett - The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth (https://eprints.nottingham.ac.uk/74590/)Preservative Dosing Limit Document - [email protected] Blease - Lallemand - [email protected] Patterson - Lallemand - [email protected] Lewington - LinkedIn - https://www.linkedin.com/in/chris-lewington/Instagram - https://www.instagram.com/chris__brewington/Dr Grzeorgz Rachon (https://www.linkedin.com/in/grachon/)Chapters 00:00 Welcome to the Modern Brewer Podcast00:25 Introducing Co-Host Sean Knight02:22 Upcoming UK Brewing Events03:52 Revolutionising Non-Alcoholic Beer with Lallemand's LoNA Yeast05:41 Discussion on NA Beer Safety with Sean Knight09:45 Introducing Dr. Grzegorz Rachon10:31 Understanding Pathogens in Non-Alcoholic Beer12:04 Research on Pathogen Growth in NA Beer20:30 The Role of Carbonation in Pathogen Suppression28:20 Challenges in Draft Beer Hygiene39:57 Preservatives and Pasteurisation in NA Beer47:27 Cold Alternatives to Pasteurisation54:14 Challenges in Detecting Beer Spoilage Microorganisms01:05:07 Research on Beer Line Cleaning and Flash Pasteurisation01:12:02 Sean's Concluding Thoughts on Beer Safety and Research

This year alone, I’ve seen multiple breweries unknowingly bleed cash through their refrigeration systems. Why?Because chillers are often misunderstood, undersized or poorly maintained. And they happen to be one of the biggest operational costs in any brewery.In this episode, I sit down with Jon Keyte from RefCool, one of the sharpest minds in refrigeration, to break down everything a brewer needs to know about chillers. From sizing to heat recovery, operational efficiency and how you can use your chiller to heat water to 50c.If you're buying a chiller, running a chiller, or trying to save energy in your brewery, this is essential listening.What we cover:•⁠  ⁠Why chillers are often over sized and draining your margins•⁠  ⁠How to correctly size a chiller (it’s not what you think)•⁠  ⁠The truth about compressor types, ambient temperatures and glycol tanks•⁠  ⁠Heat recovery that turns cooling into hot water•⁠  ⁠How to monitor, maintain and future-proof your system•⁠  ⁠Real world CapEx versus OpEx comparisons that could save you thousandsThis one is practical, no nonsense and deeply important for any brewer looking at a new chiller or looking to reduce their operational costs.Chapters 00:00 Welcome to the Modern Brewer Podcast00:24 Highlights from the CIBD Sustainability Conference02:42 Chris's Controversial Presentation05:02 We Are Beer Industry Expo06:35 Brewing World Updates07:23 Exciting News from Francesco Lo Bue08:34 Introduction to Today's Episode09:48 Understanding Brewery Refrigeration11:09 Meet John Keyte, Refrigeration Expert13:34 The Importance of Correct Chiller Sizing24:02 Types of Compressors and Their Impact24:29 The Role of Ambient Temperature27:42 Glycol Buffer Tanks and Efficient Chiller Operation32:55 Monitoring and Optimising Chiller Performance34:15 Choosing the Right Chiller for Your Brewery35:15 Efficiency of Running Multiple Chillers37:14 Assessing Chiller Operational Costs40:18 Calculating Chilling Power and COP41:59 CapEx vs. OpEx in Chiller Selection42:35 Refrigerant Gases and Their Impact49:19 Heat Recovery in Refrigeration Systems57:38 Resilience and Maintenance of Chillers01:03:16 Top Tips for Brewers on Refrigeration01:05:02 Conclusion and Final ThoughtsThank you to our amazing show sponsors, Brewing Trade - The hop market, owned by brewers.Exclusive Brewing Trade offer - £17.33 p/kg Talus on Brewing TradeWeekly Education Email on Hops - Francesco Lo BueRefrigeration Circuit link Jons NewsletterJons LinkedIn

If you’ve ever asked yourself, “How do you actually become a great brewer?” this episode is for you.We’re joined by the brilliant Georgina Young, Brewing Director at @St_Austell_Brewery and one of the most respected figures in British beer, to unpack the real story behind learning, mentorship and development in brewing.From running Fuller’s iconic Griffin Brewery to now leading brewing at St. Austell, Georgina shares an honest, insightful, and often funny look at what it takes to grow great brewers. And why it’s everyone’s responsibility.Expect wisdom bombs, laughs, and a few eye-openers. Topics include:🍺 Georgina’s journey from casks washing to command👩‍🏫 Why mentorship matters now more than ever🔍 How to spot brewing talent, and how to train it⚖️ Balancing compliance, technicals and real-world skills🔮 Where training in the brewing industry is headed nextWhether you're a head brewer or an aspiring one, this one’s a must-listen. Dive in.00:00 Introduction and Apology01:19 Guest Introduction: Georgina Young02:36 Sponsor Message: AEB 04:08 Georgina Young's Brewing Journey08:41 Mentorship in Brewing23:49 Learning and Development in Brewing32:56 Balancing Compliance and Technical Skills37:04 Responsibility for Learning and Development38:38 Routes into the Brewing Industry39:31 Spotting Potential in Brewers43:18 Effective Training Methods46:43 Balancing Time and Training54:20 Future of Learning in Brewing01:06:16 Quickfire Questions and Insights01:12:59 Conclusion and Final Thoughts🎧 Proudly sponsored by AEB – the go-to for Bio-Tech solutions in beer. Check out their brewing yeasts and products here https://www.aeb-group.com/ukIf you have any career pathway questions, you can contact Georgina at - [email protected]📈 Want to see where sustainability is heading? Check out the 2024 Craft Beer Report: brewresourceful.com/craftbrewerysustainability2024Chris LinkedIn - https://www.linkedin.com/in/chris-lewington/

What happens when a brewery grows really fast…but still wants to make world-class beer? In this episode, I sit down with Mark Gammons, Head of Operations at Tiny Rebel, to talk about what it actually takes to scale production without sacrificing flavour, brand or quality.We dive deep into the balance between efficiency and volume, how Mark manages production, expansion and quality and why your brew team might be more important than the brewery itself.Expect honest reflections, tried-and-tested formulas for managing production and plenty of practical gems as we cover:⚖️ Scaling up while staying true to your roots🍻 How Tiny Rebel’s brewhouse has evolved over time🧪 Why fermentation and yeast management are still an art🏭 The not-so-glamorous side of infrastructure and planning👥 Why team culture matters more than stainless steel🥴 And what happens when something goes slightly...offMark’s been through it all! From small batch brews to running a serious production machine. This episode is a playbook in keeping things real while growing big.📚 Chapters:00:00 Introduction and Podcast Overview02:15 Guest Introduction: Mark Gammons03:45 Discussing Yeast and Fermentation - AEB05:28 Mark Gammons' Brewing Journey06:51 Tiny Rebel Brewery's Growth and Expansion10:33 Balancing Efficiency and Quality in Brewing13:57 Challenges and Strategies in Brewery Management15:01 The Importance of Community and Collaboration19:37 Infrastructure and Design Considerations23:12 Scaling Up: Utilities and Capacity Planning30:26 Maintaining Quality Amidst Growth40:33 Managing Brewing Deviations41:48 Volume Consistency in Brewing42:42 Brewhouse Volume Management45:08 Manual vs. Automated Brewing53:38 Team Management and Growth58:42 The Importance of Taste Panels01:09:47 Expanding Brewery Production01:15:29 Concluding Thoughts and Farewell🎧 Proudly sponsored by AEB – the go-to for Bio-Tech solutions in beer. Check out their brewing yeasts and products here https://www.aeb-group.com/uk📈 Want to see where sustainability is heading? Check out the 2024 Craft Beer Report: brewresourceful.com/craftbrewerysustainability2024Chris LinkedIn - https://www.linkedin.com/in/chris-lewington/

Ever wondered what it’s like to brew at one of the countries most historic and respected breweries? Or have you ever wondered what it would be like to manage a dual yeast strain?In this fun but insight-packed episode, I sit down with Fergus Fitzgerald & Dan Gooderham from Adnams to talk about their truly unique brewing approach, the quirks of square fermenters and the art of managing a dual yeast strain. Expect great stories, funny anecdotes and plenty of knowledge bombs as we dive into:🧙 Southwold Square Fermenters🍺 The magic of managing a dual yeast strain🇩🇪 A cracking Bitburger story that had me saying ‘get out’ 🌿 The ongoing battle for consistency in brewing💡 Why some of the best brewing innovations come from the most unexpected placesThis was one of the most fun episodes I’ve recorded, Fergus and Dan are legends of the brewing scene and are exactly the sort of people you want to go for a beer with. Chapters:00:00 Introduction and Apologies00:36 Vancouver Beer Scene and Future Collaborations01:13 Craft Beer Sustainability Report 202402:54 Introducing Adnams Brewery03:35 Adnams' Historic Brewing Equipment05:30 Modern Brewing Innovations05:32 Meet Fergus and Dan07:25 Evolution of Adnams' Brewing Process16:59 Square Fermenters and Yeast Management47:29 Challenges of Consistency in Brewing48:22 Natural Ingredients and Brewing50:59 Yeast Strains and Health52:32 Belgian Style Beers55:14 Dry Hopping Challenges01:04:38 Yeast Harvesting Techniques01:11:13 Brewing Heritage and Modern Relevance01:19:27 Final Thoughts and ReflectionsThank you so much to our amazing sponsor AEB, the go to for your Bio-Tech needs - https://www.aeb-group.com/uk/beer 🔗 Craft beer report - https://www.brewresourceful.com/craftbrewerysustainability2024🔗 Adnams Contract Brewing - [email protected]

Innovation and NPD in Beer 🍻New Product Development - Something DEYA are industry leading in without question!When brewers from outside the UK ask me ‘which UK brewery should I try’ I nearly always say DEYA. Why? Because I know, whatever the style that person loves, DEYA will nail it.That, in my opinion, is world class NPD.In this episode, I sit down with Gareth Moore from DEYA to dive deep into their NPD process and what’s coming up in 2025.We talk hop selection, relationships with suppliers and customer feedback loops.Gareth’s insights are an absolute goldmine not just for brewers, but anyone involved in the NPD process.My favourite topics Gareth covered:•⁠ ⁠The key elements of a killer NPD process•⁠ ⁠How DEYA approaches innovation without losing what makes them unique•⁠ ⁠The role of customer feedback in shaping new beers•⁠ ⁠Lessons learned from brewing failures (and how to avoid them)•⁠ ⁠Trends that are shaping the future of craft beerCheck it out and let me know your thoughts!Simpsons Malt - Show sponsors have just released their 2024 Sustainability report, your chance to make a sustainable malt supplier! Read here -> https://www.simpsonsmalt.co.uk/wp-content/uploads/2024/08/Simpsons-Malt-Sustainability-Report-2024-Digital.pdfMy LinkedIn - https://linkedin.com/in/chris-lewingtonDEYA Brewing - https://www.deyabrewing.com/collections/deya-brewery-taproom

Is Craft Beer Doomed? ☠️Is it f*%k. I'm sure, like most, you are sick to death of the relentless doom and gloom surrounding the craft beer industry."It's too saturated""Brewery closures LEAP 49%""Cost of living means people are spending less"In this episode I sit down with the iconic Luca Lorenzoni to discuss exactly why these tpyes of headlines are absolutely wrong.Luca's experience of delivering consistent craft brewery growth over a long successful career, speaks for itself.My favourite topics Luca discussed•⁠  ⁠The real state of the Craft Beer Industry right now•⁠  ⁠The strategies breweries can use to grow their business•⁠  ⁠The breweries that are nailing it right now and why•⁠  ⁠What style of brewery he would open if he had to right now•⁠  ⁠Why 'craft beer is over saturated' is absolutely not important •⁠  ⁠Why on-trade is actually really positive for craft beer •⁠  ⁠His thoughts on craft beer vs indie beerI had so much fun doing this episode with Luca, especially as we are both so passionate about what we do. Check it out and let me know your thoughts! 0:00 Introduction and Episode Overview01:56 Sponsor Message and Upcoming Events03:41 Interview Begins: Luca's Background07:34 Craft Beer Market Insights14:45 Impact of COVID and Global Events17:32 Optimism and Future Trends23:27 Efficiency in Brewing38:51 Does Sustainability Sell?43:05 Luca's Ideal Brewery Business Model44:04 The Pizza and Beer Concept48:07 Trendsetters in the UK Brewing Scene52:39 Dispelling the Doom and Gloom59:17 The Evolution of the On-Trade01:05:43 Key Takeaways and Final ThoughtsA huge shout out to our sponsors again, Clean Earth Energy - Power your business with clean, abundant, affordable energy.https://cleanearthenergy.com/Luca’s LinkedIn - https://www.linkedin.com/in/lucarlorenzoni/Luca’s Email - [email protected]’ LinkedIn - https://www.linkedin.com/in/chris-lewington/ 

2024 was a year to remember in brewing! 🍺 From sustainability wins to industry shake-ups, join me, Chris as I share:🖐️ My top 5 brewing highlights👨‍🏫 Lessons learned across the year🔮 Bold predictions for what 2025 might bringTimestamps:00:00 - Welcome to the Show!02:12 - 2024 in Review: The Biggest Wins07:45 - Chris’s Top 5 Moments of 202415:32 - Sustainability: Where Are We Winning?21:05 - Brewing Predictions for 202528:50 = The Challenges We Need to Face34:12 - Listener Questions & Reflections38:40 - Final Thoughts and Wrap-UpA huge thank you to Brewing Trade for sponsoring this episode. Don’t miss out—hit play now and let’s raise a glass to a big year ahead! 🍻My LinedIn - https://www.linkedin.com/in/chris-lewington/ 

The Best of 2024: My top 5This year has been crazy! 🎙️ From hitting 10k downloads to ranking in the top 10% of podcasts globally, the show couldn't have done it without YOU.Join me, Chris as I revisit my 5 favourite clips of the year—moments that made us think, laugh, and reassess what we all believe as brewers 🍻A huge shout out to this episode’s sponsor, Brewing Trade.Tune in now and celebrate an epic year with me! 🎉🔗 Chris' LinkedIn

In this episode, we dive into the art and evolution of Beavertown’s branding with none other than Nick Dwyer, the creative mind behind Beavertown’s iconic look. From the home brew kits in the early days to navigating life under Heineken, Nick shares a candid glimpse into the world of brewery design and its challenges.What you'll learn:💀 How Beavertown’s unique branding came to life🏗️ The highs and lows of merging creativity with commercial goals💘 Why authenticity is non-negotiable in brand evolution🏆 Nick's top 3 tips for branding success00:00 Introduction and Year-End Recap03:38 Sponsor Message04:53 Nick Dwyer's Journey and Beavertown's Early Days06:05 Evolution of Beavertown's Branding17:54 Challenges and Changes Post-Heineken Deal24:27 Current Projects and Future Outlook37:27 Balancing Consistency and Innovation in Branding38:00 Navigating Brand Evolution with Heineken41:10 Consumer Insights and Commercial Goals43:23 The Role of Consumer Feedback in Branding46:55 The Importance of Authenticity in Branding53:07 Challenges and Successes in Brewery Branding01:02:08 Nick's Top 3 Most Important Things For a Brewery's Branding01:05:33 Personal Reflections and Future Endeavors01:09:41 Conclusion and Podcast Wrap-UpWhether you're a brewer, designer or just love a beer, this episode is a masterclass in standing out without losing your identity.Thanks to this episodes sponsor - SSV Limited - Brew more. Brew better!🔗 Nick’s LinkedIn🔗 Chris’s LinkedIn🏭 SSV Limited

In this episode of the Modern Brewer podcast, we focus on the growth of non-alcoholic beer, featuring an in-depth discussion with Jordan Childs, founder of Mash Gang. A leading non-alcoholic craft beer brewery. Jordan discusses the challenges and intricacies of brewing non-alcoholic beer, including recipe development, stabilisation and market perception. We touch on the importance of proper cleaning practices in brewing and the innovative methods Mash Gang employs to maintain quality. Listen to the end as this episode concludes with Jordan's advice for brewers venturing into non-alcoholic beer production.Tune in to learn...•⁠  ⁠The challenges and intricacies of brewing non-alcoholic beer, •⁠  ⁠Recipe development•⁠  ⁠Market perception•⁠  ⁠The Mash Gang wayChapters00:00 Introduction and Recent Events01:25 Upcoming Projects and Sustainability02:46 Non-Alcoholic Beer: A Growing Trend04:22 Interview with Jordan Childs of Mashgang06:14 Mashgang's Journey and Challenges08:43 Developing Unique Non-Alcoholic Beers20:52 Consistency and Quality in Brewing34:21 Biggest Challenges in Brewing Non-Alcoholic Beer34:58 Innovative Brewing Techniques36:43 Customer Perception and Market Challenges41:43 Unexpected Brewing Issues50:02 Altitude and Brewing59:05 Sterilization and Stabilization in Brewing01:09:38 Advice for New Brewers01:12:21 Conclusion and Final ThoughtsThanks to this episodes sponsor - SSV Limited - Brew more. Brew better!🔗 Mash Gang🔗 Jordan Childs LinkedIn🔗 Chris's LinkedIn

Ep 33 - How to Get to Net Zero: George Wade - ZeveroEvery brewery wants to be more Sustainable — but what does it really take to get there?In this episode, George Wade, founder of Zevero, guides us through the realities of reaching Net Zero. From the basics of carbon neutrality to the practical steps every brewery can take, George breaks down complex sustainability challenges into actionable insights.We dive deep into the hurdles breweries face on their journey to Net Zero, from understanding supply chain emissions to setting; and sticking to sustainability goals. Tune in to learn: •⁠  ⁠Defining Net Zero and its relevance for breweries 🌍•⁠  ⁠Practical steps to reduce emissions in brewing•⁠  ⁠Engaging your supply chain in the sustainability journey•⁠  ⁠Overcoming measurement challenges•⁠  ⁠Setting realistic sustainability goals for the futureChapters00:00 Introduction and Weekend Recap01:27 Shoutout to Gamma Brewing02:22 Introduction to Net Zero02:54 Guest Introduction: George Wade03:45 Sponsor Message: SSV Limited05:01 Discussion on Net Zero and Carbon Neutrality18:45 Challenges and Opportunities for Craft Breweries24:34 Practical Steps for Breweries to Achieve Net Zero32:44 Setting and Achieving Sustainability Goals33:33 Flexibility and Long-Term Planning34:21 Packaging and Transportation Emissions35:54 Engaging with the Supply Chain36:41 Challenges in Measuring Emissions39:34 Future Trends in Sustainability49:07 Misconceptions About Sustainability52:30 The Journey to Net Zero54:45 Resources for Sustainable Brewing58:55 The Brewing Industry as a Sustainability LeaderThanks to this episodes sponsor - SSV Limited - Brew more. Brew better!Links:🔗 Bi-Weekly Positive Sustainability News🔗 Zevero’s Sustainability Blog🔗 Free Benchmarking Tool🔗 George Wade on LinkedIn

Wastewater: Craft Beer’s Dirty Secret 💧🤐The topic that no brewer wants to talk about. Wastewater. But what if that “waste” could power your brewery?In this "Tomorrow's World" style episode, Dr. Thomas Fudge, Founder of WASE, reveals how wastewater can be converted into valuable biogas—turning pollution into power. With brewing as a significant contributor to water waste, Dr. Fudge challenges the industry to rethink wastewater as an untapped resource.Explore the science, real-life examples like Hepworth Brewery, and practical advice to make your brewery greener. If you’re serious about brewing sustainably, this episode uncovers the next big step in eco-conscious brewing.Key Topics:•⁠  ⁠Brewing’s impact on water pollution 🌊•⁠  ⁠Anaerobic digestion - transforming wastewater into biogas•⁠  ⁠Hepworth Brewery’s waste water case study•⁠  ⁠Practical advice for sustainable brewingChapters05:06 - Wastewater and its impact on the environment13:51 - Key terms in wastewater (COD/BOD/TSS/TDS/pH)24:01 - Anaerobic digestion overview and WASE solution to its problems39:01 - The quality of biogas produced, can it be used as a like-for-like replacement to grid gas?44:23 - Hepworth Brewery case study52:07 - Top 3 questions brewers ask Dr Thomas FudgeSponsor: Jack Coomber MarketingLinks:🔗 WASE Website🔗 Article - Craft Brewers: Do We Need to Talk About Wastewater?🔗 Chris' LinkedIn🔗 Jack Coomber's LinkedIn

In this episode of The Modern Brewer Podcast, we sit down with Felix James, the mastermind behind Small Beer’s world-class water efficiency.  Discover how they’ve redefined brewery operations with radical concepts like the Dry Floor Policy - NO floor drains, NO hoses, just innovative water-saving techniques that brewers globally are taking note of.Felix breaks down their approach to minimizing water use, from rethinking wort cooling to using hot water sanitizing over chemicals. Whether it’s cutting costs, saving resources, or pushing boundaries, this episode is packed with practical insights every brewer should know.Key Topics:How Small Beer achieves water efficiency without floor drainsThe game-changing Dry Floor Policy Managing water and carbon footprints in brewingSaving water in packaging and the hop industryChapters:01:48 - Water scarcity in the UK19:44 - Dry Floor Policy24:40 - Hot water sanitizing vs chemicals33:16 - Water accountancy49:57 - CAPEX costs for water savingsSponsor: Thanks to Brew Resourceful for supporting this episode! Check out their free benchmarking tool to optimise your brewery’s sustainability. 🔗 Felix's LinkedIn 🔗 Small Beer 🔗 Brew ResourcefulTune in now for innovative ways to transform your brewery’s water efficiency! 

In this episode of The Modern Brewer Podcast, I sit down with Chris White, the founder of White Labs and a true G.O.A.T in the brewing industry. From pioneering yeast research to shaping the future of fermentation, Chris has been instrumental in the evolution of brewing science.Get an inside look at Chris's journey, the pivotal moments that defined his career, and his thoughts on the role of yeast in brewing today. We cover everything from common yeast misconceptions to how brewers can master fermentation. If you’re serious about brewing, this episode is packed with advice that will take your understanding of yeast to the next level - both your beer and your career!Key Topics:Chris White’s journey in the brewing worldWhat brewers get wrong about yeastThe importance of microscopes in fermentationManaging yeast programs like a proThe future of yeast and GMOs in brewing00:00 - Intro02:20 - 5th Column advert05:25 - Modern Brewer Podcast t-shirt link06:03 - Chris White's journey so far13:52 - What were the pivotal moments that shaped your career?18:47 - Brewing Elements: Yeast book22:47 - What are the common misconceptions with yeast28:54 - What are the key ways brewers should manage their yeast and fermentation33:21 - What are the common challenges brewers face when it comes to fermentation37:09 - How important is a microscope?42:46 - What makes world class yeast programs?54:31 - How do you see the role of yeast changing?59:43 - What is the role of GMO in yeast and what are your opinions on it?01:07:20 - Top 3 things brewers should focus on regarding yeast and fermentation01:18:57 - Whats one piece of advice you wished brewers would take to heart01:20:56 - Where can brewers find the best resources regarding yeast and fermentation?01:23:58 - Goodbyes and Youtube announcementSponsor: A big thank you to 5th Column, creators of the best brewery apparel! Tune in to hear from one of the most respected voices in brewing! 🔗 Chris Lewington's Linkedin🔗 White Labs🔗 Fifth Column 

Get exclusive early access to the 2024 hop harvest insights from both America 🇺🇸 and Germany 🇩🇪 in this episode of The Modern Brewer Podcast! Myself, Chris Lewington is joined by Douglas Mackinnon, providing an independent resource for brewers looking to navigate the ever-evolving hop market. With practical advice on how to play the market this year, this episode is a must-listen for anyone serious about brewing in 2024.This is a true world exclusive, the only source of independent 2024 hop harvest data in the world Douglas breaks down everything from varietal issues to how this year's harvest will impact pricing and the wider market. He also shares his predictions for future harvests and offers invaluable tips on how brewers can make the most of the current hop landscape.Key Topics:The 2024 Hop Harvest Report: Early insightsNavigating the hop market as a brewerThe impact of varietal issues and pricing trendsLong-term effects of increasing hop products on the marketPractical advice for brewers in 2024Chapters:01:57 - Brewers Congress Update03:39 - World Class Canning Lines and Seaming Technology08:30 - Douglas Mackinnon Intro13:13 - Hop Harvest 2024 Report22:47 - Are there any varietal issues?25:29 - How the hop harvest will affect the wider market36:08 - How does the harvest this year affect the prices brewers will pay?40:39 - How does this harvest compare to last year?43:59 - How does the increase in hop products affect the long term market?53:14 - Doug's Predictions for future harvests01:01:27 - How would Doug advise a brewer to navigate the hop market now01:13:52 - OutroSponsor: A big thank you to our sponsor, Pneumatic Scale Angelus, leaders in world-class canning lines and seaming technology. Learn more from Tom Bowlidge at [email protected]:🔗 Douglas Mackinnon’s LinkedIn Douglas Mackinnon🔗 The Mackinnon Report: Read the latest🔗 My LinkedIn: Chris Lewington

Is pulse cooling the game-changer that we’ve all been waiting for? In this episode of The Modern Brewer Podcast I, Chris Lewington, chat with Jassa Amir-Lang and Alex Marschall about the future of cooling beer and its impact on sustainability. From energy efficiency to environmental impact, this episode delves into the factors that could make pulse cooling the next truly implementable innovation in brewing.Take a chill and listen to this brrrilllll-iant episode and its genuinely implementable change 🥶00:00 - Intro02:43 - Modern Brewer Podcast Merch Giveaway04:51 - Brewing Trade Brewers Congress Giveaway07:39 - Jassa & Alex Intros08:54 - What are the theoretical principals of pulse cooling how does it differ from continuous? 12:53 - Is there a time increase with pulse cooling?17:53 - Where did everyone hear about pulse cooling?20:52 - The benefits of pulse cooling25:24 - Does it effect your control of temperature compared to contineous? How does that impact quality?27:37 - How can you automate pulse cooling? 33:39 - How is monitoring and maintainence effected? 35:22 - Energy savings with pulse cooling43:35 - What are the options available to start pulse cooling?46:34 - How can pulse cooling integrate with software?48:42 - Alex's amazing sustainable beer made at his brewery!55:33 - Outro Sponsor: Brewing Trade - Join hundreds of breweries fighting rising costs🔗 Chris' LinkedIn📧 Email Alex📧 Email Jassa

Ever looked East?The Asian beer market has been in many breweries expansion plan for years…but should it? In this episode of The Modern Brewer Podcast, join me, Chris Lewington as I’m joined by with brewing veteran Neil Playfoot to explore the ins and outs of the Asian beer market. From China's “booming” beer market to the rise of IPAs, Neil shares his insights on everything East of Europe. Whether you're considering brewing in Asia, distributing or sourcing equipment - this episode is your answer. 00:00 - Intro02:19 - Fifth Column Advert06:48 - Neil Playfoot's Life and Career10:58 - China's Beer Market Overview16:57 - What are the Growth Markets in Asia?20:49 - Are IPAs the most popular beer style in Asia?25:30 - How to get your beer into China, does the distributor model work?31:04 - Can you get your beer brewed in China? Should you?34:03 - How can you get a career in brewing in Asia?44:12 - What should breweries know before sourcing equipment from Asia/China?52:34 - How does Neil see the Asian Beer Market evolving over the next 5-10 years?A big thank you to our sponsor, Fifth Column - the BEST brewery apparel out there! 👕 Check them out for your breweries sustainable garms.🔗 FB Group🔗 Neil’s LinkedIn🔗 Chris' LinkedIn

Keeping history alive, the Burton UnionJoin me, Chris Lewington and Thornbridge’s Rob & Ben as we discuss how they keep an old brewing system alive as part of their brewery’s future.We get into the nitty-gritty of how they acquired such an amazing piece of brewing history, what brewing on this system is actually like and how it affects the final beer! This is a groundbreaking project that I’m so privileged to discuss with the team.Listen on your favourite podcasting app NOW!00:00: Introduction02:22: Fifth Column Advert06:45 History of The Burton Union System12:35 - How did Thornbridge come to acquire the brewery14:52 - Technically and operationally how do the unions set work 23:54 The first brew36:13 What modifications and innovations have they done to them and plan to do to them 39:54 Can you dry hop in a Union Set? 43:42 How the unions affected the flavours of their beers47:59 The microbiological impact of union systems 50:53 New recipe development with the union set 54:45 How important is it for us to maintain our traditions01:02:01 OutroThank you to our show sponsors Fifth Column, the BEST brewery merch 👕🔗 Chris' LinkedIn

I'm bringing you cutting-edge research conducted by myself (Chris Lewington), Gipsy Hill Brewery, Pneumatech & H&M Compressors & Pumps. We set to see if nitrogen at 99.5% purity is fit for purpose in a craft brewery set-up. This is the first of its kind research and it is being first aired on the Modern Brewer Podcast. This episode will also divulge the optimum usage of Nitrogen as found by Gipsy Hill and recommended best practises. Here are the episode chapters: Pre-Trial Key Information and Discussion points6:15 - Why is purity in Nitrogen Generation important 8:06 - Gipsy Hill Processes13:52 - Methods of Purging 24:42 - Dissolved Oxygen Specifications in Craft Breweries (Anton Paar Vs Haffmans)29:40 - Henry's Law and How It Affects BeerTrial Results 32:52 - The Trial Results Overview34:50 - Tank Purging with Nitrogen37:57 - BBT head pressures with Nitrogen41:56 - Removing the need to purge entirelyNext Steps 46:55 - Next  StepsSponsor👕 5th Column - The BEST brewery apparel in the world Purity Trial Questions🫧 Craig Smith - Pneumatech  ⛽ H&M Compressors and Pumps🔗 Chris' LinkedIn

💃🎉🎈 Happy 1 Year Anniversary Everyone!!!With me is Alix Blease from Lallemand, this episode is targeted at brewers looking to repitch their yeast. We will cover everything from start to finish and by the end you should have the confidence, understanding and know-how to stop the dreaded pitch and ditch and start maximising the yeast you purchase. If you are already repitching your yeast, don’t drop out just yet, I am sure you will want to confirm that you are repitching your yeast correctly and that there might be a more efficient way to do it. Topics Covered:What yeast can be repitchedHow to avoid contamination Forced Ferments How Sensitive Is Yeast?Cell ViabilityHow Many Times Can You RepitchHow Many Times Should You RepitchWhen to RepitchMethods of RepitchingHow To assess under/Over PitchWhat Do You Need To Do With Your WortChapters 00:00 Welcome 00:54 Podcast Anniversary and Reflections02:43 Introduction to Yeast Repitching03:58 Guest Introduction: Alex Blease04:28 Understanding Yeast and Scientific Papers08:04 Yeast Repitching: Best Practices11:51 Assessing Yeast Quality15:24 Microbial Contamination and Testing21:50 Practical Tips for Yeast Repitching36:16 Yeast Pitching Strategies36:57 Genetic Mutations and Yeast Adaptation37:41 Bottom Cropping Lager Yeast39:44 Indicators for Cropping Yeast41:49 Methods for Repitching Yeast51:49 Yeast Nutrition and Health58:01 Common Yeast Issues and Solutions01:02:49 Hands-On Learning and Workshops01:05:24 Final Thoughts and Contact Information🔗 Alix Blease's Contact🔗 Chris' LinkedIn📨 Register interest in Brew Resourceful's new AI-powered brewhouse efficiency monitoring system

Is AI at the forefront of the next industrial revolution? And how does that affect the brewing industry? With me is Ankur Napa who has worked for ABInBev, SABMiller & United Breweries as a brewer and senior data analyst. In this episode we go cover: What is Artificial Intelligence (AI)What current tools and systems can it replace in brewing? How will this affect brewers/breweries? Real-life examples of AI in brewing and how they impacted the breweryFuture of AI in Brewing Can it replace brewers themselves? Ethics and data privacy of AIHow to integrate AI into your breweryWhat does Ankur think AI should be used for in the breweryChapters (written by AI)00:00 Introduction to the Modern Brewer Podcast00:22 The Evolution of Technology and AI01:36 AI in Brewing: Potential and Concerns02:07 Introducing Brew Resourceful04:29 Guest Introduction: Ankur Napa05:23 Ankur's Journey in the Brewing Industry10:19 Understanding AI and Data Science18:57 AI's Impact on Brewing Processes22:43 Future of AI in Brewing28:42 Real-World Applications and Challenges33:42 The Future of Automated Brewing34:03 Can AI Replace Brewers?34:34 The Role of AI in Brewing Decisions38:02 Challenges and Limitations of AI in Craft Breweries42:00 Ethics and Data Privacy in AI47:19 Integrating AI in Breweries: Practical Steps55:53 Sustainability and AI in Brewing01:01:06 Conclusion and Final Thoughts🔗 Chris' LinkedIn📨 Register interest in Brew Resourceful's new AI-powered brewhouse efficiency monitoring system🔗 Ankur's LinkedIn✉️ Ankur's Email: [email protected]🤖 IntelligentX AI brewed beer - sadly has closed, they were the definition of ahead of their time. Check out the promo video made 8 years ago. Proof of AI life before chat GPT https://vimeo.com/172395607

Commissioning is one of the most intense, stressful and rewarding aspects of brewery management. And it is a poorly covered subject, which this episode is going to end. In this blockbuster episode, Chris Lewington (host) and the amazing Edina Bálint (Commissioning brewer at SSV) discuss everything you need to know about commissioning. Topics we coverProject steps of a typical craft brewery turn-key projectWhere to get your tanks manufactured Steps of CommissioningWho from the business should be involved in commissioning brews? Safety and TrainingIs there any optimisation during commissioning?By the end of the episode, you will be ready for your first commissioning. Good luck, and if you enjoy the episode, please share it with your brewing pals, colleagues and associates.Chapters00:00 Introduction 00:32 The Importance of Commissioning00:37 Chris's Major Project Experience02:20 Call to Action for Listeners03:05 Introduction to Brewing Trade04:14 Guest Introduction: Edina Ballant04:46 Edina's Brewing Journey07:13 SSV and Commissioning Brewer Role12:16 Turnkey Projects Explained22:39 Commissioning Steps and Processes32:59 The Mysterious Black Dust in Brewing Tanks35:14 Challenges and Pressure in Brewery Projects36:08 First Brew: Quality Specs and Commissioning38:49 Training Brewers on New Equipment42:02 Importance of SOPs and Customization54:04 Optimisation and Efficiency in Brewing59:43 Maintenance and Service Contracts01:02:24 Final Thoughts and Reflections🔗 Edina's LinkedIn🔗 Chris' LinkedIn🔁 Brewing Trade 🎵 Horacio Colombo

Refrigeration is a part we all rely on, but how well do you know your refrigeration plant?Do you know what refrigerant it uses? Some refrigerators contain chemicals that have a global warming potential 2500 times higher than the same weight of CO2. And are you aware of upcoming legislation changes that will impact the craft brewing industry? In this episode we will cover:- Why this topic is important - Types of refrigerant used in breweries - Upcoming legislative changes -  Low GWP refrigerants and refrigeration - Demand for thermal energy in breweriesChapters00:00 Introduction and Episode Overview00:38 Introducing Jan Paul and Sustainable Refrigeration01:24 Sponsor Message: Dalum Beverage Equipment02:40 Welcoming Guests and Reintroductions05:46 Discussion on Brewery Cooling and Environmental Impact08:53 Global Warming Potential and Refrigerant History12:59 Natural Refrigerants and Brewery Case Studies17:18 Future Regulations and Practical Advice28:29 Synthetic vs. Natural Refrigerants31:54 Understanding PFAS and Its Environmental Impact34:14 Ammonia in Breweries: Challenges and Solutions35:29 Switching to Glycol Cooling Systems37:03 Energy Efficiency and Maintenance Tips50:18 Exploring Alternative Coolants55:22 Practical Advice for Brewers01:00:28 Conclusion and Final Thoughts🔗 Chris' LinkedIn🫧 Recover your breweries CO2 - https://dalumequipment.com/📧 Jan Paul - [email protected]🆒 Max Buchner - [email protected] 

In part 2 we deep dive into 6 essential flavours and taints commonly found in beer. After this episode, you will be able to: - Know what they are- How to describe them- Where they originate from- How to remove them (if desired) Key flavours and taints covered:🧀 Isovaleric  🗑️ Mercaptan  🧈 Diacetyl🖌️ Acetaldehyde  🩹 Phenolic 4EP  (Honourable mention of 4VG)👶 Butyric Acid  00:00 Introduction and Overview00:49 Brewing Trade Advertisement01:55 Introduction to Sensory with Jethro Holman02:26 Discussing Common Flavors and Taints03:30 Isovaleric Acid in Beer08:12 Understanding Macaptain17:59 Diacetyl: The Buttery Off-Flavour26:59 Avoiding Apple Descriptions in Beer Tasting27:54 Understanding Acetaldehyde in Beer29:52 The Impact of Oxygen on Beer Flavour32:49 Trans-2-Nonenal: The Papery Off-Flavour37:18 Butyric Acid: The Baby Sick Flavor42:06 Phenolics in Beer: Good vs. Bad45:51 The Importance of Sensory Training46:52 Common Mistakes in Sensory Evaluation49:15 Final Thoughts and Recommendations💰 Brewing Trade📧 [email protected]🔗 Chris' LinkedIn

Everything you need to know on how perform sensory analysis on your beer, how to set up a sensory program and who should be involved. Key topics covered- A high-level view of what sensory is, what it aims to do and why is it so effective- What are the key aspects and/or rules of sensory- Who should be involved in sensory?- How do you train people in sensory?- Types of TestChapters 00:00 Welcome and Exciting Announcements01:44 Introduction to Sensory Science02:29 Special Guest: Jethro Duarte Holman04:52 Deep Dive into Sensory Training08:47 The Importance of Sensory in Brewing17:57 Training and Mislabeling in Sensory25:59 Involving Everyone in Sensory Panels27:35 The Importance of Unbiased Sensory Evaluation28:54 Training Your Team in Sensory Analysis30:40 Recognising and Associating Flavors32:02 The Role of Memory in Flavor Detection35:57 Practical Tips for Sensory Evaluation40:05 Assessment Types and Taste Gates44:52 The Importance of Shelf Life Testing47:41 Using Software for Sensory Data52:22 Wrapping Up and What's Next🌡️ Frigid.Cloud - The Ultimate Fermentation Control 📧 [email protected] 🔗 Chris' LinkedIn🎵 Horacio Colombo🧈 VDK Testing🧪 ASBC Method

We deep dive into key ways to progress your career both in brewing and if you want to move industry. Adam Mills is the host of 'Adam Makes Beer' a hugely successful youtube channel promoting professional brewing, he is also the Director of Brewing Operations at Sonder Brewing in Ohio, US. In this episode we discuss:Educational growth habitsPersonal/professional traits for successDevelopmental steps to growing as a leaderChapters 00:00 Introduction and Episode Overview00:39 Recap of Episode 18: The Brewing Mystery01:21 Solving the Brewing Problem04:41 Shoutouts and Listener Engagement06:03 Sponsor Highlight: Simpsons Malt07:20 Guest Introduction: Adam Mills08:13 Adam Mills' Brewing Journey14:00 Challenges and Rewards in Brewing19:39 Professional Development in Brewing27:22 Learning and Networking in the Brewing Industry40:05 The Power of Praise in Leadership40:51 Effective Managerial Communication41:50 Coaching and Developing Team Members43:02 The Importance of Soft Skills in Brewing45:48 Self-Awareness and Personal Growth49:46 Parenthood and Character Development54:29 The Role of Honesty in Management01:01:55 Handling Mistakes and Accountability01:08:48 Final Thoughts and Reflections🌱 Simpsons Sustainability Report🎥 Adam Makes Beer YouTube Channel 📷 Adam's Instagram📨 [email protected]💼 My LinkedIn📷 My Instagram

In a new one-off format, I go solo on the show and share with you all the details of a real world brewing problem to see if you can solve it. You will get the breweries problem as it was described to me. A full understanding of their CIP routine, their yeast and fermentation practise and the actions they took to help diagnose it. What do you think caused the issue? And how would you solve it? 🌱 Simpsons Sustainability Report🎥 Sustainability Without CAPEX Talk 📨 [email protected]💼 My LinkedIn📷 My Instagram

We need to STOP purchasing CO2 for our breweries. The technology exists and for the first time ever is affordable to the craft brewer.In this episode, we go over one of the most exciting technologies available to a craft brewer— CO2 Recapture.Me, Kim & Frederik Dalum (Dalum Beverage Equipment) and Jan Paul (Brewery Consultant) discuss:- What is CO2 Recapture, how does it work and what are the options to do it?- Why is CO2 Recapture now affordable for the craft brewer?- How they created the Dalum unit- How much CO2 does your brewery produce?- Case Study of Dalum in action- How do you assess the quality of the CO2 - What is required other than the unit itself?- CIP- System size, costs, options to buy and ROI- Environmental SavingsChapters 02:30 - Simpsons Sustainability Report 04:19 - Intros 05:44 - What is CO2 Recapture, how does it work and what are the options to do it?A big thanks to friends of the podcast Simpsons Malt and you must check out their exceptional sustainability report, linked below.👉 Simpson Malt's Sustainability Report 👈🫧 Contact Dalum to Assess Your CO2 Recapture Potential🗣️ Connect with Jan Paul🎓 Further Reading On CO2 Recapture (Articles by the IBD, agreed to be shared with listeners) 

Learn about the hop surplus, hop contracting and how to navigate the hop market as any sized brewer. My guest this week is Douglas MacKinnon, he's a leading writer (MacKinnon Report) on the hop market, one of the most important markets a brewer should understand. Chapters2:00 - History of hop market28:00 - Farmer, merchant, brewer model32:00 - Hop surplus40:00 - Hop contracting48:00 - New age hop contracting53:00 - Do we have an open spot market?62:00 - Is the latest harvest important?67:00 - How to navigate the current hop market73:00 - Doug's solution to the problem🔗 MacKinnon Report🔗 Chris's LinkedIn

We need to STOP purchasing CO2 for our breweries. The technology exists and for the first time ever is affordable to the craft brewer. In this episode, we go over one of the most exciting technologies available to a craft brewer—nitrogen generation.Me, Alex Redpath (Full Circle Brewery) and Craig Smith (Pneumatech) discussed:- What is nitrogen generation, how does it work and what are the options to do it?- How much CO2 can you switch to nitrogen?- How to switch your CO2 usage to N2- In-depth discussion of Full Circle's nitrogen generator set-up, experience and savings- Limitations of nitrogen- Affordability for the small brewer- Finance options- What purity is necessary for breweriesChapters 02:27 - Murphy's Bootcamps05:28 - Intros 06:18 - What is nitrogen generation, how does it work and what are the options to do it?08:31 - How can you switch CO2 to N2 in the brewery? (tank purges & canning)18:52 - Cost savings with N2 gen vs purchased CO221:12 - Air compressor considerations22:50 - Maintenance 24:20 - CO2e savings 29:19 - How did Full Circle future proof their unit 33:33 - At what size brewery does N2 gen make sense? (affordability and finance options) 41:40 - Purity discussion  Enjoy the show!Notes:Murphy's Eventbrite link  Download Pneumatech's Nitrogen Calculator Craig Smith LinkedIn 

This episode has guest Adam Johnson talking us through key topics in brewing and how you can help your brewery save time, money and the environment. The topics we  cover:- Definition of brewing aids and treatments - Dosage rates and optimisation - Water BA & T- Kettle finings - Beer finings - Haze stability- Foam stability- SustainabilityChapters 01:57 - Intros 06:37 - Definition of Brewing Aids and Treatments 08:02 - Dosage rates11:55 - How to ensure BA & T's actually work 14:18 - Water BA&T18:26 - Wort clarity 27:30 - The most common sources of clarity issues 28:39 - Beer clarity 30:11 - Beer Finings31:47 - Haze stability 35:46 - Foam stability 42:00 - Sustainability 28:06 - OutrosEnjoy the episode! Adams Contact -> https://www.linkedin.com/in/adamjohnsondiplbrew/

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 3 of a 3-part mini-series on understanding one of the most important ingredients in beer, malt. In the final episode, we tie up all the information learnt in parts 1 and 2 into how to read your Certificate of Analysis (CoA) for brewing. You will learn what parameters are essential to learn about extract, fermentation and flavour. If you already have a good understanding of your CoA I guarantee you will learn a better way of viewing them, also you will learn more about how the analysis is conducted and how that affects the results you're getting.Chapters 01:29 - Malt COA's and the standards of analysis 06:07 - Extract 13:04 - How to understand degree of modification 18:26 - What on a COA indicates a healthy fermentation (FAN21:57 - What do you sacrifice with requesting low colour malt23:59 - DMS and SMM (I bet you didn't know this) 26:47 - Diastatic Power29:34 -  Understanding how everything links together 31:45 - Colour34:24 - How representative are malt COA's40:19 - Does malt analysis change over time?45:11 - Conclusions A big thank you to everyone at Simpsons Malt. 

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 2 of a 3 part mini series on understanding one of the most important ingredients in beer, malt. In this episode we start to deep dive into germination, kilning and roasting. After part 1 and part 2 you know everything you need to know as a brewer in barley and malting. By the end of the mini-series you will understand in full your malt certificate of analysis, which analysis you need to monitor and how the malting process creates them. Chapters01:05 - High level on germination 03:12 - What control conditions are you lookin at in germination 05:44 - How germination changes by malt variety 07:07 - How do you ensure homogenous germination? 08:24 - High level view of Kilning and main control points16:02 - Is there any challenges in making low colour compared to others? 19:33 - Roasting 22:59 - Do we even need to malt barley? 25:10 - How do you do new product development on maltA big thank you to everyone at Simpsons Malt. 

Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 1 of a 3 part mini series on understanding one of the most important ingredients in beer, malt. In this episode we start to discuss barley varieties, growing conditions, current and future trends in barley. Then we start to discuss the malting process starting with steeping. By the end of the mini-series you will understand in full you malt certificate of analysis, which analysis you need to monitor and how the malting process creates them. Chapters 02:51 - Intros 05:20 - How well are malt COAs understood by brewers07:19 - Barley overview11:05 - Importance of barley variety16:40 - What are the future varieties to look out for? 18:24 - What important field characteristics are there for barley 20:03 - How sustainability is affecting barley farming25:00 - How will this affect heritage varieties like Maris Otter?26:50 - How new barley varieties come to market31:35 - How is the 2023 crop looking?34:06 - High level view of steeping 37:11 - How important is water quality? 38:15 - Is the water used in steeping reused? 41:11 - Moisture content in steeping A big thank you to Simpsons Malt. 

This episode has guest Josh Summers a water treatment expert talk us through these subjects: - What aspects of water do we need to treat in breweries? - What can we use to treat them?- Is reverse osmosis the best option? - How to run your reverse osmosis more efficiently. Chapters 02:45 - Intros05:43 - What aspects of water do brewers treat? 07:36 - How to treat suspended solids12:17 - How to treat organics 15:36 - How to ensure hygiene after water treatment 20:10 - How important is it to disinfect water after treatment 25:33 - How to manage ionic composition of water (total dissolved solids)39:48 - What is chloramine and why is it essential we all know what it is? 40:33 - Should you blend raw water in with treated? 42:47 - What is the water wastage with water treatment and how can you reduce it? 42:27 - What are the other ways of treating water? 01:00:19 - GoodbyesJosh's Contact - https://www.linkedin.com/in/joshua-summers-00624559/Presentation - https://www.brewresourceful.com/brewerstoolbox/a2659093-3295-4678-b0db-966a9480e688

We are joined by Andrew Patteson of Lallemand  to discuss how getting to know your suppliers will make you a better brewer, run a better brewery and help you manage your time easier. We are blessed in our industry to have technically excellent suppliers, it's time to unlock their potential. Chapters02:13 - Intros09:02 - How Andrew found the switch from brewer to supplier13:19 - How do you become a great brewer?!14:26 - Why should you form a relationship with your suppliers21:29 - What technically can you learn from your suppliers? 25:30 - How can you take part in product trials and what are they?29:00 - What other situations can suppliers help in?33:35 - How can brewers work with their suppliers 39:48 - What makes a good supplier? 49:01 - Why everyone should have a relationship52:30 - Roundup 

This weeks guest Tanya Kondratyuk who is the quality manager for Northern Monk Brew Co, Tanya is going to guide us through everything you need to know to build a lab from nothing. We will discuss What pieces of equipment do all breweries need? What do you need to start building a lab from nothing? Where can you buy affordable lab equipment from? What are the most common mistakes made in quality? Chapters 02:45 - Intros16:31 - The key aspects of quality in every brewery21:56 - What are the pieces of equipment every brewery should have 35:01 - How to learn how to use these equipment38:29 - Tanya's top 3 pieces of equipment for a shoestring budget40:16 - What lab equipment can you DIY?42:33 - Where is the best place to buy second hand equipment? 51:08 - How can you check your equipment is reading correctly?01:01:39 - How to start a sensory program as a small brewer01:10:51 - Common mistakes breweries make with quality01:17:02 - Consumer complaints Link to ASBC 'The Brewing Science Laboratory' mentioned in the show: https://my.asbcnet.org/ASBCStore/Product-Detail.aspx?WebsiteKey=c6851855-80ea-47cf-9f71-647744bd0529&iProductCode=96360

Why do breweries contract brew? What should you look for in a contract brewery partner? What is a service level agreement and should you have one?Is it harder to be a contract brewer or have your beers made for you? This episode's guest is Francesco Lo Bue an experienced brewer who has been on both sides of the contract brewer experience. Chapters02:18 - Intros02:47 - Francesco's experience being the contract brewer06:15 - What are the most important aspects to look for in a contract brewery partner08:37 - How should you manage the customer/brewery relationship? 10:35 - How to successfully make your beer at another brewery24:51 - How to have your beer brewed in another country28:53 - How you can improve your own beers by contract brewing33:11 - What are the reasons people contract brew?35:48 - What are reasons people brew for other people? 37:45 - What are the difficulties in brewing other peoples beers?38:59 - Is it harder to brew other brewers beer or have your beer brewed at other breweries43:29 - Round-up and goodbyesEpisode sponsor is Zevero, they help breweries like DEYA, Gipsy Hill & Tiny Rebel measure, report and reduce their breweries carbon emissions. Check them out at www.zevero.earth 

Should I leave my job? It’s a question many brewers face, and in this episode of The Modern Brewer Podcast, we dive deep into it. Myself, Chris Lewington and guest Horacio Colombo explore the good and bad motivators for leaving a job, how to make the leap, and top tips for acing that next brewing industry interview.This episode was recorded live, offering a fresh format compared to our usual style, so you’re in for something different!Key Topics Covered:- What are the main reasons for a brewer to leave their job?- The pay/skills gap in the brewing industry- When it’s time to move on and when it’s not- How to gracefully exit your current role- Essential tips for nailing that brewery interviewTimestamps:02:43 - Intros04:03 - Main reasons for a brewer to leave their job10:43 - The pay/skills gap in the brewing industry15:15 - When should a brewer leave their job?28:03 - What shouldn't make a brewer leave their job?36:06 - How to leave your job like a pro45:28 - How to ace a brewery interview50:00 - GoodbyesSponsor: Special thanks to our sponsor, Jack Coomber, a Digital Marketing and Ecom Consultant. 🔗 Connect with him on LinkedIn🎧 Tune in for insights on when and how to make your next career move in the brewing industry!

We learn from expert data analyst Tristan Mobbs why, how and when we should collect data to better our brewery's processes.We also learn:•⁠  ⁠How to stop wasting time•⁠  ⁠How to learn to manage your data quicker.•⁠  ⁠A failed former business adventure of ours1:35 - The back story 5:00 - Tristan’s career to date9:27 - Factors to consider before collecting data11:43 - How to organise data15:34 - How to structure data19:24 - How to analyse data24:23 - How to visualise data27:12 - Common mistakes with data36:30 - AI and data collection🔗 Tristan Mobbs - https://www.linkedin.com/in/tristanmobbs/🔗 Chris' LinkedIn - https://www.linkedin.com/in/chris-lewington/ 🔁 Brewing Trade - https://www.brewingtrade.com/