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

Hops really are the star of the show as far as most modern beers are concerned. However, have you stopped to consider how they're grown and farmed, and their journey from field to glass?

We join Will Kirby, who left his job in the city to start a family hop farm, and discuss the joys and challenges that face growing and harvesting hops, how Brexit could effect the industry, and the future of the British grown hops.

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The old adage is true: 'Brewers make work; yeast makes beer'. However, as brewers, we have much control over how our yeast performs. Healthy, consistent fermentation is at the heart of every brew house, so it's important that a brewer knows how to take care of their yeast.

This week, we talk to Casey Helwig from Imperial Yeast based in Portland, Oregon, about the differences between dried and wet yeast, what to look for in a strain, souring, lagering, and what to do when it all goes wrong.

Also, stay tuned for possibly the single best yeast pun in the history of puns.

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Magic Rock Brewing have been at the forefront of the UK craft beer scene for eight years.

Drawing inspiration from the American market, founder and director Richard Burhouse set to work building a brewery alongside head brewer, Stuart Ross (formerly of Kelham Island Brewery and Crown Brewery in Sheffield) to develop one of the leading modern breweries in the town of Huddersfield, West Yorkshire.

Leaving behind the family business selling precious stones and minerals - hence the name, Magic Rock - the brewery have played a significant role in the growth of the UK’s beer industry, and currently export to over 25 countries worldwide.

Their tap room and beer festival, Seshfest - a festival that focuses on pouring beers that are 4.5% ABV and under - are travelled to from far and wide by consumers all wanting to try a bit of the magic.

Richard himself is warm, welcoming and friendly, and is as much as a beer fan as he is an entrepreneur. In this episode, we sit down with the Managing Director of Magic Rock Brewing to discuss every from beers, brands and business, and find out what’s in store for Magic Rock in 2019.

For more articles, podcasts and services to help you get ahead in the brewing and beer business, visit our website at www.hopforward.beer and follow us on social media @hopfowardbeers

Intro music ‘Murder Mile’ by Richard Kitson © 2014 Copyright Control. Used by Permission.

We all have to start somewhere, and for many, that's setting up a brewery in their kitchen or a shipping container. However, some people enjoy operating on a small scale and wish to stay that way, whilst others use that time to reinvest their money and their skills back into the business in order to grow. Whatever your reasons for running a nano brewery, it can come with its own set of unique challenges.

This week, we chat to Kate Russell from Inner Bay Brewery, and Div Lannigan from Ride Brew Co in Glasgow.

Make sure you subscribe to the Hop Forward Podcast, follow us on the socials @hopforwardbeers and check out our website at www.hopforward.beer

This week, we chat with Chicago Tribune beer writer and author of 'Barrel Aged Stout and Selling Out', Josh Noel. Nick and Josh discuss the lack of transparency by companies such as Anheuser Busch (AB-InBev) and why craft beer customers often feel betrayed when their breweries seemingly 'sell out' to raise capital for growth. Check out Josh Noel's blog at www.joshnoel.net and purchase his book online from an independent retailer if you can!

Hops are often the flavour of the day, with poor old malt being something of an after thought. But without malt, there would be no beer! And, in this week's episode, we talk to a man who not only knows malt, but is a Master Brewer with decades of experience in the beer industry. Carl Heron from Crisp Malting Group talks about malt, how the beer industry has changed, and looks into his crystal ball to a post-Hopocalyptic Brexit future where Citra is scarce and the Fuggles is the dish of the day!

Dark City is Northern Monk's annual beer festival celebrating all things dark. Showcasing a range Imperial Stouts, Black IPAs and dark wild beers from a variety of international breweries, the festival has carved itself out as an iconic event in the annual beer calendar. Nick & Paddy venture to Leeds (the 'London of the North') to chat about everything from cask beer, festivals, and Crunchies, as well as chatting to the guys from Northern Monk, J Wakefield Brewing, Wylam Brewery and Five Points Brewing Company.

In summer, we caught up with Master Brewer Alex Barlow from Sheffield's Sentinel Brewing Co. Covering a range of topics from lagering, running a tap room, the perils of the beer industry, and the challenges of running an ambitious, multi-million-pound project, Alex graciously shares what he learns from his experience after the company entered a Voluntary Creditors Arrangement (VCA), as well as his dry-hopping brewing horror moment. Check out http://hopforward.beer for more articles, podcasts and a range of services to help you get ahead in th brewing and beer business.

It is widely reported that Millennials and Gen Z are drinking less alcohol than previous generations.

"Twenty years of anti-drug, anti-smoking and anti-alcohol education has done its job: it is no longer 'uncool' to not drink or take drugs," Berenberg analysts wrote in a beverage-industry report published in September.

As a result, there has been as rising trend in non-alcoholic and low alcohol beers of which Big Drop Brewing Co. are at the forefront of.

Other such brewers, such as Nirvana Brewery, Infinite Session, and Brew Dog have managed to develop flavourful alternatives to the nations most loved beverage... only minus the alcohol.

Around this time last year, we interviewed Johnny Clayton - formally of Wild Beer Co. - to talk about Big Drop Brewing Co. It's only taken us 12 months to get around to launching this podcast, but we're glad we finally did!

Check out http://hopforward.beers and https://www.bigdropbrew.com/ for more info on today's episode.

Untappd and Twitter have a special place in the hearts of brewers and those within the industry. Not only can it be a great way to engage directly with your customers, but its also very satisfying to see who is drinking your beers and where.

However, social media platforms such as these have a darker side to them. Negative comments can leave a nasty taste in the mouths of brewers (though some customers would argue the brewer has left a nasty taste in theirs).

This week, Nick looks at several ways you can deal with criticism over social media.