The Beer Rep Chats With

What does it take to make your mark in the UK independent beer industry? I sat down with two young brewers who are doing exactly that. Sophie Ashdown, Senior Brewer at Buxton Brewery and Natalya Brown, head brewer at State of Kind Brew Co.

Both have taken different routes into professional brewing, but they share a passion for creating great beer, learning their trade and helping shape the future of independent beer.

Sophie, who won Young Brewer of the Year, talks about her journey from working at Buxton Brewery's tap house to becoming a senior brewer, developing recipes and helping train the next generation of brewing talent.

Natalya takes us behind the scenes at State of Kind, where she has progressed from apprentice to head brewer. She explains the realities of running a brewery, developing new recipes, managing the demands of brewing and finding the confidence to put her own ideas into practice.

We also get into the challenges and rewards of working in a traditionally male-dominated industry, the importance of women supporting women in brewing, and how apprenticeships can help turn an interest in beer into a career.

There is plenty of brewing talk, too. We discuss recipe development, experimenting with different beer styles, balancing creativity with what customers actually want to drink, and the beers each of them is particularly proud of making.

From Natalya's passion for West Coast IPAs and creative stouts to Sophie's love of Brown Ales and her work on beers celebrating women in brewing, this is a conversation about the people, ideas and determination behind independent beer.

Both were recognised at the Brewers Congress, and we talk about what that recognition means, the lessons they have learned so far and where they hope their brewing careers will take them next.

We finish by talking about the beers that first captured their imagination, the independent breweries they think deserve more attention and the beers they would recommend to someone looking to discover something beyond the usual global brewery pub favourites.

Listen, follow the podcast and sign up to the newsletter for new episode announcements and more stories from the world of independent beer.

Sponsored by The Keg Warehouse

Buxton Brewery: https://buxtonbrewery.co.uk/

State of Kind: https://www.instagram.com/stateofkindbrewco

00:00 - 01:45 Meet Two Young Brewers Making Their Mark on Independent Beer

01:46 - 05:37 Two Journeys into Brewing

05:38 - 07:41 Experiences, Challenges and Changing the Industry

07:42 - 13:11 Learning the Trade and Building a Career

13:12 - 21:43 Life and Responsibilities as a Brewer

21:44 - 27:27 Experimenting with New Beer Styles

27:28 - 31:29 Creativity, Collaboration and Personal Achievements

31:30 - 37:45 Sharing Knowledge and Supporting Each Other

37:46 - 41:04 Young Brewer Awards: Recognition and What It Means

41:05 - 44:15 Future Ambitions

44:16 - 48:24 Brown Ale, West Coast IPA and the Styles Deserving More Attention

48:25 - Getting More People into Independent Beer: Recommendations and Memorable Brews

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On this episode of The Beer Rep Chats With, I’m joined by Olly Morgan, co-founder of Brewser, to talk about the story behind the independent beer subscription business, how it connects drinkers with breweries, and why the people behind the beer matter just as much as what’s in the can.

Olly takes me back to Brewser’s beginnings during COVID, when he was living in a tiny home in mid-Wales and the idea grew into a business bringing fresh beer directly from UK independent breweries to customers doors.

We discuss how Brewser works with breweries, why the brewers themselves choose the beers for their boxes, and how the business helps drinkers discover new breweries. We also get into the challenges facing UK independent beer, from rising costs and changing consumer habits to the difficulty independent breweries can face getting their beers into pubs.

Then comes the exclusive: Project X is back, and Olly reveals the six breweries involved in this year’s collaboration. We talk about the idea behind Project X, the creative collaboration between artists, and how the artwork across the six cans comes together to form one larger piece.

We also chat about brewery discoveries, standout can artwork, the future of Brewser and why supporting independent beer is about supporting the people and passion behind it.

If you love discovering new UK independent breweries and hearing the stories behind the beer, this one’s for you.

In this episode:

• How Olly Morgan and the Brewser team got started
• Why Brewser focuses on UK independent breweries
• How the beer subscription and direct-from-brewery model works
• The challenges facing independent beer in the UK
• How Brewser helps drinkers discover new breweries
• The story behind Project X and its artist collaboration
• The exclusive reveal of the six Project X breweries
• What’s next for Brewser and the independent beer scene

The Beer Rep Chats With is a story-led podcast about the people behind UK independent beer.

Proudly sponsored by The Keg Warehouse.

Brewser socials

Website: https://brewser.beer/

Insta: https://www.instagram.com/brewserbeer

Facebook: https://www.facebook.com/brewserbeer

Timestamp

00:00 - 05:37 Introducing Olly Morgan and Brewser

05:38 - 12:27 The Journey of Starting Bruiser

12:28 - 16:40 The Subscription Model Explained

16:41 - 18:45 Current State of UK Independent Beer

18:46 - 25:18 Connecting Consumers with Independent Breweries

25:19 - 29:20 Project X Collaboration

29:21 - 36:59 Six Breweries, Artists and One Connected Can Artwork

37:00 - 40:36 The Future of Bruiser: Expanding Access to Independent Beer

40:37 - 43:17 The Future of Independent Beer: Growth and Quality

43:18 - 45:58 Quickfire Questions

45:59 - Why Subscribe to Brewser?

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In this episode I’m joined by Natalya Watson to talk about beer education, tasting and judging.

Nat is an Advanced Cicerone, Beer Sommelier and WSET educator, as well as an experienced beer judge.

What do you actually learn when you study beer?

We talk about WSET and how a more structured approach to tasting can change the way you experience what’s in your glass.

Nat explains some of the biggest mistakes people make when tasting beer, why smell is so important and how to approach tasting more systematically.

We also talk about some of the beers used in WSET classes, including a Munich Dunkel

How do you actually become a beer judge?

Nat takes me through how she got started, what happens around the judging table and how judges separate personal preference from assessing a beer against competition criteria.

We also talk about different beer styles, developing your palate and how you might introduce someone who doesn't think they're a beer drinker to something they could actually enjoy.

Towards the end, we talk about Natalya’s own podcast, Cheers with Nat, and how it has evolved into conversations across the wider drinks world.

We finish with a few quick questions, including Natalya’s favourite beer, an underrated beer style and three breweries that have played an important part in her beer journey.

If you’ve ever thought about doing a WSET beer course, becoming a beer judge, improving your tasting skills or simply understanding more about what’s in your glass, there’s plenty here to get stuck into.

Insta: https://www.instagram.com/cheers_with_nat/

YouTube: https://www.youtube.com/c/beerwithnat

00:00 - 04:56 Natalya Watson's Journey into beer

04:57 - 08:24 What beer education teaches you

08:25 - 10:39 Does knowing more about beer ruin the fun?

10:40 - 15:24 What do you get from a WSET beer course?

15:25 - 18:35 The biggest mistake people make when tasting beer

18:36 - 25:30 How to taste six different beers

25:31 - 27:52 How do you become a beer judge?

27:53 - 32:05 What actually happens around a beer judging table?

32:06 - 37:10 Can a great beer be a bad example of its style?

37:11 - 39:44 Why beer gets pre-tasted before WSET classes

39:45 - 43:09 What beer would you give a non-beer drinker?

43:10 - Cheers With Nat, what's next & quick-fire questions

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Dean Baker, co-founder of Baker's Dozen Brewery, joins Martin to talk about the journey from running a pub to building a small independent brewery with his wife Jill.

Founded in 2015, Baker's Dozen is a five-barrel brewery where Dean and Jill do everything themselves, from brewing and cleaning to deliveries, sales and marketing. We chat about how the brewery started, the influence of Oakham and Brewster's, and why focusing on brewing consistently good beer has always been at the heart of Baker's Dozen.

Dean talks about some of the brewery's best-known beers, including Electric Landlady and award-winning Undertow, made with Citra and Nelson Sauvin. We also discuss SIBA awards, BeerX, why the brewery decided to focus on its core range, and how Dean's taste in beer has changed over the years.

The conversation also moves into some of the bigger challenges facing small independent breweries, including rising costs, quieter pubs and access to market. Having previously run a tied pub, Dean shares his experience of the tied pub system and the difficulties independent breweries face when trying to get their beer into more pubs.

And finally, Dean explains his love of the long-gone Carling Premier, talks about a previous Nitro IPA collaboration and why he thinks we should see more Nitro Lagers, Nitro IPAs and other nitro beers.

Could a Baker's Dozen Nitro Lager be on the way?

Shop Baker's Dozen Beer

https://www.bakersdozenbrewing.co.uk/

Baker's Dozen Socials

Insta: https://www.instagram.com/bakersdozenbrewing/

Facebook: https://www.facebook.com/bakersdozenbrewing

TIMESTAMP

00:00 - 03:25 Meet Dean Baker and Baker's Dozen Brewery

03:26 - 04:53 From home brewing to starting a brewery

04:54 - 05:40 Brewing good beer without reinventing the wheel

05:41 - 08:49 Leaving the pub behind and focusing on the brewery

08:50 - 09:54 Oakham, Brewster's and the influence of hop-forward beer

09:55 - 12:07 Electric Landlady and Dean's favourite hop

12:08 - 14:18 How Dean's taste in beer has changed

14:19 - 16:26 SIBA awards, BeerX and the importance of recognition

16:27 - 21:05 The story behind Undertow

21:06 - 23:59 Building a strong core beer range

24:00 - 30:40 The challenges facing small independent breweries

30:41 - 36:39 Cider collaborations, taprooms and the future of Baker's Dozen

36:40 - Quick fire: favourite beers, nitro lager and future collaborations

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In this episode Martin speaks to Ben Addison, Head Brewer at Tap Social Movement in Oxford, about brewing beer with a purpose.

Ben shares his journey into brewing, from starting at Purity Brewing and working on large automated brewery systems to joining Tap Social and developing his skills on a hands-on manual brew kit. He also explains how hop dipping works and how the technique can create smoother, more rounded hop aromas.

The conversation explores what defines a Tap Social beer: high quality, experimental when appropriate, but ultimately welcoming and accessible to as many drinkers as possible. Ben discusses the brewery’s growth, supplying supermarkets such as Waitrose, increasing can production and the challenges of consistency, shelf life and cold storage.

At the heart of the episode is Tap Social Movement’s social enterprise mission. Ben explains how the brewery provides paid employment, training and progression opportunities for people who have been through, or are currently going through, the prison system. He shares how people can build confidence, learn new skills and move into brewing, sales, hospitality or their own business ventures.

Tap Social Links

Website: https://www.tapsocialmovement.com/

Insta: https://www.instagram.com/tapsocialmovement/

Facebook: https://www.facebook.com/tapsocialmovement

CHAPTERS

00:00 - 02:42 Introduction: Meet Ben Addison, Head Brewer at Tap Social Movement

02:43 - 04:37 How Ben first got into brewing

04:38 - 07:38 Discovering hop dipping and how the process works

07:39 - 09:49 Why Ben joined Tap Social Movement

09:50 - 12:32 What defines a Tap Social beer?

12:33 - 16:00 How brewing on a manual system changed Ben’s approach

16:01 - 19:26 Supplying Waitrose and scaling up can production

19:27 - 22:16 Supermarket beer: consistency, shelf life and cold storage

22:17 - 26:09 How Tap Social Movement’s social enterprise mission works

26:10 - 29:28 Building confidence and careers through employment

29:29 - 33:47 How buying Tap Social beer supports people rebuilding their lives

33:48 - 36:35 Why brewing is about more than making beer

36:36 Why people should visit Tap Social Movement

Check out all episodes https://www.beerrepchats.com/

See more at beerrepchats.com

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What does it really take to build a successful independent bar and brewery in the UK?

In this episode I sat down with John Gyngell, the founder of North Bar in Leeds, to talk about almost 30 years in hospitality, beer and the independent brewing industry.

John opened North Bar at just 24 years old, initially with no grand plan to create a craft beer institution. Leeds simply lacked the kind of independent bar culture he had experienced in Manchester. From those beginnings, North Bar gradually became known for great hospitality, better beer and introducing drinkers to products they might never have encountered before.

We talk about how North Bar discovered beers from Belgium, Germany and the United States, becoming an early champion of beers such as Brooklyn Lager, Duvel and Erdinger, and how that experience eventually helped lead to the creation of North Brewing Co.

John also talks openly about the brewery's rapid growth, the success of beers such as Transmission, expanding into a much larger brewery, selling beer around the world and getting North Brewing into UK supermarkets.

But the conversation also explores the much harder side of running a brewery.

John explains what happened when COVID hit during the move to North Brewing's larger Springwell brewery, the financial pressures that followed, rising costs, COVID loans and the eventual decision to enter administration. He discusses the deal with Kirkstall Brewery, why he believes the decision was made in good faith to protect the brand and team, and what happened after he left.

We also discuss what brewery founders can learn from those experiences, why having enough financial backing matters, the dangers of chasing growth too quickly, rebranding too often and following every new beer trend.

John shares his thoughts on whether craft beer really is dying, why beer trends are cyclical, how the quality of beer has changed and why independent beer still has a future.

We finish by talking about Hexagon Strategy, John's new venture helping breweries and hospitality businesses make better decisions using the experience he has gained from founding, scaling and running businesses in the industry.

And perhaps most importantly, John explains why great pubs and bars matter far beyond selling beer, describing them as part of the social glue of a community.

If you're interested in the history of UK craft beer, independent breweries, hospitality, brewery business advice or the real challenges of growing a beer business, there's plenty to take from this conversation.

North Bars Venues

https://northbar.com/venues

Timestamps

00:00 - 03:52 Starting North Bar at 24: John Gyngell's Journey Begins

03:53 - 08:04 Why Leeds Needed Something Different

08:05 - 13:07 Changing the Beer Line-Up and Introducing Customers to Craft Beer

13:08 - 15:15 Why North Bar Started North Brewing

15:16 - 20:06 The Birth of Transmission and North Brewing's Early Success

20:07 - 22:23 The Springwell Expansion, COVID and a Leap Too Far

22:24 - 27:34 North Brewing, Administration and the Kirkstall Deal

27:35 - 30:06 What Really Happens When a Brewery Goes Into Administration

30:07 - 32:18 Lessons for Brewery Founders: Money, Growth and Getting Help

32:19 - 36:51 Why Great Pubs and Bars Matter to Communities

36:52 - 41:15 Is Craft Beer Dying? John Gyngell on Trends and the Future

41:16 - 46:42 Hexagon Strategy, Brewery Advice and the Future of Independent Beer

46:43 Quickfire Questions and Wrap Up

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What does it take to build an independent brewery from the ground up? In this episode of The Beer Rep Chats With, Martin sits down with George Parker Collins, co-founder and head brewer of Bluntrock Brewery in Rock, North Cornwall, to hear the story behind one of Cornwall's most distinctive independent breweries.

George grew up in Burton upon Trent, surrounded by brewing. His parents met while working at Allied Breweries, and his childhood was spent around Tower Brewery, giving him an early connection to brewing before he even realised it. At 18, he moved into the brewing industry and began his career at Sharp's Brewery, gaining experience of the standards, systems and discipline of a large-scale brewery.

He then moved to Padstow Brewing, where he went from working within a large brewing team to effectively running the brewing operation himself. It was at Padstow that George began experimenting with modern hoppy beers, one-off releases and canned beer, discovering the ingredients and techniques that would eventually influence Bluntrock's brewing philosophy.

George explains how the idea for Bluntrock started with a simple ambition to build a brewpub in Rock and Polzeath where beer could be brewed and sold directly at the source. That dream eventually became reality through four shipping containers, a tiny 150-litre brew kit and plenty of DIY work during the pandemic.

The story didn't stop there. After demand quickly outgrew the original brewery, George and business partner Hugo took an unexpected gamble at the auction of Boxcar Brewery's equipment. They won the bid and suddenly found themselves owning a much larger brewery, despite having nowhere to put it.

George talks openly about the challenges of scaling Bluntrock, moving into the new brewery in 2023, dealing with second-hand equipment, building a team of almost 30 people and expanding to three taprooms.

We also get into Bluntrock's beers and brewing philosophy, including Pagan Juice, the beer inspired by George's Cornish cookouts, the distinctive Bluntrock artwork and the story behind the brewery's "bucket head" characters.

George also discusses one of the most fascinating projects in the brewery's history: Ambassador, a Burton-inspired best bitter that led to an 18-month research project involving historic bottles of Bass, Allsopp and other Burton beers and an attempt to recover historic brewing yeast.

The conversation also explores the challenges facing independent breweries in Cornwall, including tied pubs, limited freehouses, seasonality and the difficulty of getting beer into the local market.

Bluntrock Socials:

Shop - https://www.bluntrockbrewery.co.uk/pages/shop

Insta - https://www.instagram.com/bluntrockbrewery/

Facebook - https://www.facebook.com/bluntrockbrewery/

CHAPTERS

00:00 - 03:09 Growing Up in Burton and Discovering Brewing

03:10 - 05:16 Starting at Sharp's Brewery and Learning the Fundamentals

05:17 - 10:45 Padstow Brewing and Discovering Modern Hoppy Beer

10:46 - 13:49 The Dream of Starting Bluntrock Brewery

13:50 - 20:10 From a 150 Litre Brew Kit to Four Shipping Containers

20:11 - 26:29 Buying the Boxcar Brewery Equipment at Auction

26:30 - 29:21 Pagan Juice, Bluntrock's Brand and the Bucket Heads

29:22 - 33:34 Brewing in Cornwall and the Battle for Market Access

33:35 - 43:32 Recreating Burton Beer: The Story Behind Ambassador

43:33 Dream Collaborations and Final Thoughts

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In this episode of Beer Rep Chats, I'm joined by Jack Hobday, co-founder of Anspach & Hobday, for an in-depth conversation about the remarkable rise of London Black, one of the UK's most talked-about nitro porters.

Jack shares the story of how two friends turned a homebrewing hobby into one of London's most respected independent breweries, the inspiration behind London Black, and why it has become a favourite among craft beer drinkers across the UK.

We discuss how nitro beer works, the influence of Guinness, the evolution of the craft beer industry, cask vs keg, New England IPAs, beer marketing, AI, and the challenges facing independent breweries and pubs today.

Whether you're a fan of craft beer, brewing, hospitality, or simply enjoy hearing the stories behind great breweries, this episode is packed with insight, humour and honest conversation.

Check out all episodes at https://www.beerrepchats.com/

Anspach & Hobday links:

Website - https://www.anspachandhobday.com/

Facebook - https://www.facebook.com/Anspachandhobday/

Instagram - https://www.instagram.com/anspachhobday/

Powered by The Keg Warehouse

CHAPTERS

00:00 - 00:50 Introduction – Meet Jack Hobday of Anspach & Hobday

00:51 - 02:40 The Story Behind Anspach & Hobday & London Black

02:41 - 07:28 What Is a Nitro Porter? How London Black Is Made

07:29 - 13:43 The Evolution of Craft Beer & The Rise of New England IPA

13:44 - 19:13 Building a Brewery Team Behind London Black

19:14 - 26:32 How London Black Took on Guinness

26:33 - 33:14 The Beers Beyond London Black

33:15 - 42:06 The Future of Independent Brewing & British Pubs

42:07 - 43:31 What's Next for Anspach & Hobday?

43:32 - 47:21 Quick Fire: Favourite Beer, Cask vs Keg & British Hops

47:22 - 51:22 AI in Beer Marketing – Opportunity or Threat?

51:23 Why Every Beer Lover Should Visit Anspach & Hobday

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Alcohol-free beer has come a long way in a short space of time, but what's really driving its growth?

This week on The Beer Rep Chats With, I'm joined by Sam, founder of We Can Be Friends, one of the UK's few breweries dedicated solely to alcohol-free beer.

We dive into Sam's journey from production brewer to launching an alcohol-free beer brand, why collaborations have played such a huge role in its success, and how breweries are changing the way they approach low and no alcohol brewing.

We also discuss why alcohol-free beer isn't as cheap to produce as many people think, the brewing techniques involved, the challenges of creating great body and flavour, and why more independent breweries are adding alcohol-free options to their core range.

If you're curious about the future of alcohol-free beer, enjoy craft beer, or simply want to understand what goes into producing a great alcohol-free pint, this episode is packed with insight.

If you enjoy the episode, don't forget to subscribe, leave a review and share it with another beer lover, it really helps the podcast grow.

Shop We Can Be Friends

https://wecanbefriends.co.uk/collections/beers-glasses

We Can Be Friends Socials:

Insta - https://www.instagram.com/WECANBEFRIENDSUK/

TikTok - https://www.tiktok.com/@wecanbefriendsuk

Pod Website

https://www.beerrepchats.com/

Powered by ⁨@thekegwarehouse⁩  

CHAPTERS

00:00 - 02:16 Introduction & Meet Sam from We Can Be Friends

02:17 - 04:19 Why Focus on Alcohol-Free Beer?

04:20 - 08:53 Why Alcohol-Free Beer Is Growing So Fast

08:54 - 10:36 Bringing Craft Beer to Alcohol-Free Brewing

10:37 - 15:59 How the Alcohol-Free Market Has Changed

16:00 - 20:31 How Alcohol-Free Beer Is Brewed & Why It Costs More

20:32 - 23:53 Ingredients, Hop Products & Building Flavour

23:54 - 26:05 Could 1% Beer Be the Next Big Thing?

26:06 - 28:22 The Hardest Beer Styles to Brew Alcohol-Free

28:23 - 34:02 Brewery Collaborations & Surviving the Beer Industry

34:03 - 39:56 The Future of Alcohol-Free Beer

39:57 - 42:03 What's Next for We Can Be Friends?

42:04 - Where To Find We Can Be Friends and Wrap Up

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This week on The Beer Rep Chats With, I'm joined by Kuba Zaleski, brewer at 3 Locks Brewing, to explore his journey from homebrewing to crafting award-worthy beers beside London's iconic Regent's Canal.

We discuss how a chance encounter with a bottle of Hobgoblin sparked a brewing career, and why great brewing is about far more than just recipes. Kuba shares his passion for traditional European beer styles, including the brewery's much loved Schwarzbier, German-style Pilsner, and seasonal Vienna Lager.

We also dive into brewing science, recipe development, fermentation techniques, sour beer acidity, and the challenges of creating unique beers such as a hibiscus and rose petal Gose. Along the way, Kuba explains why lager is enjoying a renaissance in craft beer, how Camden's international visitors influence the beers brewed at 3 Locks, and what the future holds for the brewery, including a rebrand, expanded capacity, and new taproom developments.

If you're interested in craft beer, lager brewing, brewery growth, recipe design, fermentation, beer styles, or the evolving UK beer scene, this episode is packed with insights from one of London's most thoughtful brewers.

Pod Website: https://www.beerrepchats.com/

3 Locks Socials

Website: https://www.3locksbeer.com/

Instagram: https://www.instagram.com/3locksbeer/

Facebook: https://www.facebook.com/3locksbrewerycamden

Powered by The Keg Warehouse

CHAPTERS

00:00 - 01:04 Introduction and Meet Kuba from 3 Locks Brewing

01:05 - 04:00 From Hobgoblin Fan to Professional Brewer

04:01 - 05:31 Homebrewing Lessons That Still Matter Today

05:32 - 08:45 Brewing Unusual Beers and Sour Beer Science

08:46 - 11:38 Joining 3 Locks Brewing

11:39 - 16:24 Brewing in Camden and Serving Beer Tourists

16:25 - 20:46 Growing 3 Locks Brewing and Expanding Capacity

20:47 - 26:14 Recipe Development and Brewing Challenges

26:15 - 31:06 Fermentation Secrets and Brewing Better Beer

31:07 - 37:14 Craft Beer Trends, Lager and Low-Alcohol Growth

37:15 - 42:11 Favourite Breweries and The Future of 3 Locks Brewing

42:12 Final Thoughts and Outro

#CraftBeer #3LocksBrewing #BeerPodcast #Brewing #CraftLager #Schwarzbier #Camden #IndependentBeer #BeerRepChats #IndieBeer

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