We’re back for season 3! Have you missed us? 

This week we are kicking things off with a cracker of an episode! 🎙️🌱

We have Flo Vialan our new Market Development Manager with 25 years of brewing experience, taking on Will Rogers, quizzing him about biochar, soil health and the future of hop growing, giving you that brewers perspective! From ancient Amazonian 'black earth' to modern lab technology, they explore how sustainability, smarter water use and advanced hop analysis could shape the next generation of British hops and the beers brewed with them.

We also head to Rude Giant Beer in Salisbury for our Five Minute segment, chatting with Henry about award-winning lagers, community pubs and what’s next for the brewery.

Season 3 starts here!

Harvest is over so let’s recap on the 2025 growing season, as we hear from 3 hop growers and our own Technical Director Will Rogers

Will sits down with growers Chris, Matt and James to chat through a season that was… well, fuggley in more ways than one. From heatwaves to climate battles, the growers tell all on what it really takes to grow top quality hops throughout these challenging conditions.

They discuss top-notch farm innovations from brand new kilns, irrigation system potential and new hops being planted!

Plus, on this week’s Five Minutes with Faram, we meet Casey from Girls Who Grain Beer, whose mission is to highlight the work that women do in agriculture across the world!

It’s back to school this week on Spreading Hoppiness! 

Join Faram's Paddie as he heads to Nottingham University to catch up with the Murphy & Son technical team, in their brand-new technical lab! From the latest equipment developments and new products, to rescuing your infected yeast, this facility opens up a world of possibilities and beer testing abilities. 

Join Steph, James and Sara as they uncover the secrets behind mastering shelf life, flavour stability while maximising yield and how to save your brew with science! 

Plus, local brewer Dan Lawson from Copper Beech shares his journey from breaking his leg to becoming a brewing legend.

Making your beers pop!

In this episode, the brewing experts from our Brewery Resource Roadshow jump into practical tips and fresh perspectives. Join us as Murphy & Son share how to extend the life of your brews, Crisp Malt reveals their guide to achieving the perfect boiling wort, and Fermentis talks lager with expert advice on how to make your beers pop.

The conversation keeps flowing as Faram’s Bartek takes us on a brewing tour across Europe! From PRIMÁTOR Brewery in Prague to the legendary Budvar Brewery, Bartek sits down to uncover their brewing journeys, favourite hops, and, of course, their passion for beer!

We're back with Spreading Hoppiness, and this week Faram Jon heads over to Oakham Ales and gets technical with head brewer Ed! From the kit they use to maximise hop flavour, to how Citra® became a game-changer in the brewery, as well as Ed's beer career! 

Meanwhile Paddie heads north to Scotland to meet Ali from West Brewery in Glasgow. This German themed brewhouse is strict in following the Reinheitsgebot, they talk about the challenges and opportunities with creates in this week Five Minutes with Faram. 

This episode is packed with brewery insights!

It's Spreading Hoppiness time! 

In this episode we have another catch up chat with our brewery supplier friends to see what's new in the world of malt, yeast and brewing aids. From perfecting your malt bill to dialling in yeast precision, we cover practical tips, sustainability ideas, supplier support updates, and ways to boost efficiency and cut costs.

That's not all, Maddie sits down with Libby from Goff's Brewery in the Cotswolds, home of the popular beers Cotswold Gold and Jouster. 

Available on all major platforms

Step inside one of the world's most iconic breweries - Budvar!

In this episode of Spreading Hoppiness, our own Will Rogers travels to the Czech Republic to meet Adam Brož, the tenth legendary Brewmaster in Budvar's extensive history. Together, they share the traditions and techniques behind Budvar's authentic beers, from 300-meter-deep wells providing the perfect water, to the extended lagering process and why the use of whole-cone hops still remains supreme. 

And that is not all, this episode also features our latest Five Minutes with Faram, Paddie sits down with Matt Clarke and Alex Rutledge from Lakes Brew Co., as they chat and joke, and discuss their mind-blowing West Coast IPA, which hops they love and HOW they use them, plus something to do with a meat raffle!

It's all to explore on this week's episode of Spreading Hoppiness.

International Hop Growers, the importance of working together & the tighty whities tale

Get ready to set off across the world on this week's episode of Spreading Hoppiness! We are bringing you ear to ear with 5 international hop growers from Slovenia, New Zealand, North America and the UK. 

Hop Heats Continues...

And the episode doesn't stop there, join Maddie as she heads to Bakers Dozen to chat with brewers Dean and Jill

What do Bombay mix, detectives, and jeans all have in common? You’re about to find out… Plus, hear how they’re gearing up to celebrate their 12th-year anniversary!

Keep up to date with all our hoppy news on the link below: https://linktr.ee/CharlesFaram

Welcome back to Spreading Hoppiness, The Charles Faram Podcast, where we explore all things hops and brewing.  In this latest episode, Hops & High-Tech Innovations hosts Maddie & Paddie chat with Craig Thomas (Abstrax Hops) and Julian Shrago (Beachwood Brewing) and, they learn how Abstrax is shaping the future of brewing.

Julian shares his journey from aerospace engineer to brewmaster, while Craig breaks down how Abstrax’s groundbreaking products are helping breweries boost efficiency, enhance flavour, and increase beer yields. Learn about the secret to mastering the difficult flavour of watermelon, and the impact  Quantum Brite will have on your brews, and how this is the next step in brewing innovation. 

Later, Billy Ericksson (Brewing Brothers) joins Maddie to talk about his brewing journey, favourite beers, and how the brewery is expanding while staying connected to its roots.