All Episodes

#225 | Catherine Webber, Attic Brew Co

#224 | Leaving a Legacy

#223 | Alternatives in Alcohol

#222 | Palindrome Brew Co

#221 | 13 years of Beautiful Beer

#220 | A Focus on Hop Compounds

#219 | Elusive Brewing turns 10

#218 | A Summer of Lager

#217 | The Price of Premiumisation

#216 | A Love of Local

#215 | Defining West Coast Pils

#214 | Andrew Barnett, Barney’s Beer

#213 | Tim Bloomer, Fell Brewery

#212 | Tom Bott, Signature Brew

#211 | Tackling a Coeliac Diagnosis

#210 | Atlantic Archipelago

#209 | Full Circle Brew Co

#208 | Red Kellie, First & Last Brewery

#207 | Thornbridge, Bakewell

#206 | Tamar Banner, To Øl

#205 | Mikkeller Brewpub, London

#204 | A Year to Remember – Two Flints

#203 | New Beginnings – Fourman Brewery

#202 | Beer Competitions – How to Enter, Win & Judge

#201 | Ben Murphy, Ad Gefrin

#200 | Bianca Road Brew Co

#199 | Francesca Nikita Corradin & Sam Paget-Steavenson, Botivo

#198 | Pete Brown on Premiumisation

#197 | Hop Compounds

#196 | Marian Reed, Sudden Death Brewing

#195 | Matthew Curtis – Reflections on Authenticity

#194 | Evin O’Riordain

#193 | Anspach & Hobday

#192 | Simon Webster, Thornbridge

#191 | Brian Dickson, Northern Monk

#190 | Russian River Brewing Company

#189 | Toby Heasman, Hall and Woodhouse

#188 | Julie O’ Grady, Neptune Brewery

#187 | Diacetyl: Creation and Mitigation

#186 | Kate Hyde, Hand Brew Co

#185 | Jack Walker, Azvex Brewing Company

#184 | Lara Lopes, Round Corner Brewing

#183 | Jim Rangeley, Abbeydale Brewery

#182 | Jordan Childs, Mash Gang

#181 | Alex Millhouse-Smith, Barth Haas

#180 | Chris Hall, Kirkstall Brewery

#179 | Turning 10: Mondo Brewing Company on its next chapter

#178 | Alex Troncoso, Lost and Grounded Brewers

#177 | Laura Rangeley, Abbeydale Brewery

#176 | A mutual appreciation

#175 | RedWillow: 15 years young

#174 | Early milestones and building business

#173 | Taprooms, the latest legislation and how it impacts you

#172 | Building a Brewery

#171 | John Driebergen, Great Beyond Brewing Company

#170 | Tim Weaver, The Brand Weaver

#169 | Ann Obenchain, Brewers Association

#168 | Charlie Harding, Bonne Vivante

#167 | Paul Anspach, Anspach & Hobday

#166 | Lessons in Licensing

#165 | Bec Blake, Sellar

#164 | Caitlín McErlean, Cloudwater

#163 | Alex Kerr, Two Flints

#162 | Kate Hyde, Hand Brew Co

#161 | Russ Clarke, Amity Brew Co

#160 | Simon Webster, Thornbridge

#159 | Evin O’Riordain, The Kernel Brewery

#158 | Vinnie Cilurzo, Russian River Brewing Company

#157 | Make your mark in marketing

#156 | Beer, Brewing and London Life

#155 | Jenny Karlsson on a life in Whisky

#154 | 40 years young – Wye Valley Brewery

#153 | A Love of Lager

#152 | How we launched a new cider business

#151 | Building a Brewery

#150 Keep The Faith | Product Development

#149 | The importance of diversity and inclusivity

#148 | The story of Holy Goat Brewing

#146 | The story of Closet Brewing

#145 | The story of the Tripel Alliance

#144 | The story of Heist Brew Co

#143 | Making a Brewer, Virginia Casadio

#142 | Colin Stronge: New Beginnings

#141 | Our role in platforming independent beer – The Brook, Brentford

#140 | Burning Sky – Treading their own path

#139 | Hammerton Brewery – 10 years in

#138 | Lessons in Licensing

#137 | Kat Türková, Beak Brewery

#136 Jack Walker | Head Brewer, Azvex

#135 Everyone Welcome | Staggeringly Good Brewery

Brewers Journal Podcast #134 | Choose a path and stick to it

#133 Connecting Communities – Neptune Brewery

#132 Brewing Sustainably – Where do you start?

#131 | Biotechnology and your beer

#130 | Rooster’s – 30 years young

#129 | Joined-up thinking in quality control

#128: Dynamic Quality – building brand consistency through quality control

#127 | Basil Lee – Back to Basics

#126 | Hayley Pearce – My journey in beer

#125 | Building Britain’s Breweries

#124 | A call for cask

#123 | Find the right audience for your beer

#122 | Emma Reynolds – Ramen is always a good idea

#121 | Hackney Brewery – Why our taproom is key

#120 | A life in brewing

#119 | The state of play in CO₂

#118 John Keeling | A career in beer

#117 Sustainability made easy

#116 How I managed to stop worrying and love Untappd

#115 The road to Net Zero

#114 Find your creative truth

#113 Full Circle Brew Co | A sense of place

#112 Selling Better

#111 What marketing is not

#110 Building a sustainable brewery

#109 Mash Gang | Pushing the envelope

#108 Resurrecting Prize Old Ale

#107 Beautiful Beer | Wiper and True turns 10

#106 Charlie Harding | What did you post that for? Social media and the world of beer

#105 Changes to Alcohol Duty – how will they affect you?

#104 Going global

#103 Luci Clayton-Jones, Double-Barrelled

#102 Werewolf Beer | New Beginnings

#101 Turning beer green

#100 Moonwake

#99 23 years of beer

#98 Thom Stone | Liquid Light

BONUS: Distillers Journal: On the Bourbon trail

#97 Brian Dickson | Northern Monk

#96 Miranda Hudson | Duration Brewing

#95 Colin Stronge | Salt Beer Factory

#94 Vault City – Let’s make sour beers accessible for all

#93 Introducing Great Beyond Brewing Company

#92 Mash Gang | Pushing the envelope

#91 New Beginnings

#90 Re-imagining beer

#89 Involve Everyone

#88 Werewolf Beer – We Built a Brewery

#87 Diversification through distilling

#86 Communication is Key

#85 Alpha Delta | When persistence is fruitful

#84 Beavertown – Two Years Young

#83 Finding your place

#82 Something in The Water

#81 The Art of Balance – Powderkeg Brewery

#80 Innovation and Invention

#79 What’s in a sales role?

#78 Moving on up

#77 “Doing well by doing good” – Christian Barden

#76 “Don’t try and grow your way out of your problems” – John Taylor, Drop Project

#75 Beers of America

#74 Sureshot Brewery

#73 Neptune Brewery

#72 Craft in California

#71 Duration Brewing

#70 Growth is more than just volume | Aaron McClure

#69 Double-Barrelled

#68 Work with your team, don’t simply manage them

#67 Get everybody in the room

#66 Your name means something

#65 The wonderful world of terroir

#64 Brixton Brewery – Grasping the opportunity

#63 When others Zig, it’s time to Zag

#62 Why consistency is critical

#61 Beer & Whisky | The perfect marriage

#60 Lotte Peplow, Brewers Association

#59 John Keeling

#58 Putting CBD In the Right Way | Dr Keith Villa

#57 Reece Hugill, Donzoko

#56 Cameron McQueen, Turning Point Brew Co

#55 Aaron McClure, Sharp’s Brewery
 | Scaling new heights

#54 North Brewing Co

#53 Keep Hygiene at the Top of the Agenda

#52 McColl’s Brewery | Beer with Purpose

#51 McFleshman’s | Making beer that’s out of this world…

#50 Ian and Sally Stewart | Brick Brewery

#49 Scarily good beer | Rich White, Werewolf Beer

#48 Rad Beer Co: Life in the fast lane

#47 Colin Stronge | Salt Beer Factory

#46 Vinohradský Pivovar | Moving with the times

#45 Beak Brewery | Moving up the pecking order

#44 The Science of Brewing

#43 New Year / New Beer

#42 Low-to-no gets real

#41 Andrew Walton, Goose Island Shoreditch | Taking Flight

#40 Simple Things Fermentations | Go Your Own Way

#39 Mondo Brewing Company | Striving for Better

#38 Here and Now | ORA Brewing

#37 Playing your part | Wildcraft Brewery

#36 Treading your own path

#35 Building Beaverworld

#34 Signature Brew | Bringing brilliant beer to the masses

#33 Beer, Brewing and burnout

#32 Deya: Brew what makes you happy

#31 Ignore the beer geeks

#30 Use beer as a catalyst for change: Gabe Barry, Brooklyn Brewery

#29 The test of time: Harvey’s Brewery

#28 Hops spring eternal

#27 The Art of Beer

#26 Crafting the industry

#25 How one brewery keeps coming back

#24 It’s a bitter world

#23 Pumping it up for pumpkin

#22 Sam McMeekin: It is time to act

#21 Is collaboration all what it seems

#20 CBD confusion

#19 Bad yeast! Bad!

#18 Going to the dark side

#17 Manchester Union Brewery: Staying local

#16 Timothy Taylor’s secret to cask conditioned beer

#15 Marble Brewery: Proving your worth

#14 Garrett Oliver of Brooklyn Brewery: Finding my religion

#13 Black Iris: The secrets to marketing on a budget

#12 Purity: Breaking the rules

#11 Craft beer from Palestine

#10 Brewing beer in the city of eternity

#9 Reducing food waste: a message in a bottle

#8 Twisted Barrel brewery

#7 Chaos in a barrel: Barrel aging part 2

#6 Chaos in a barrel: Barrel aging part I

#5 Keeping it dry

#4 Beaverworld: Logan Plant on success, stress and the future of Beavertown

#3 Starting your brewery with a couple of core beers and a blowtorch

#2 To expand or not expand, that is the question

#1 Creating your biggest fan