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/JK3VWsonJeHT2S687

Grab 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/JK3VWsonJeHT2S687

In 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 uncovered

Grab 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]

Chapters
00:00 Introduction and Welcome
02:06 Discussion on Gushing Issues
03:18 Non-Alcoholic Beer Talk
04:35 Episode 18 and Brewing Challenges
06:56 Exciting Announcement: New Miniseries Coming!!!
08:52 Sensory Workshop and Training
12:34 Recap and Reveal of Brewing Problem
18:51 Crystalline Particles in Brewing
20:03 Troubleshooting the Gushing Issue
21:34 Identifying the Root Cause
23:44 Solving the Problem
w31:44 Lessons Learned
34:47 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]

We will share the correct answers on LinkedIn and a follow up post

Chapters

00:00 Introduction and special guest
01:37 Meet Tuur Martens
02:31 Tuur’s research and approach
03:37 The brewing mystery setup
05:20 Inside the brewery: process and constraints
07:31 The gushing problem: investigation begins
12:37 Breakthrough in the case
15:27 Can you solve the mystery
16:24 Wrap up and next steps

Show 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.

Chapters
00:00 Introduction and Podcast Overview
00:57 Sustainability in Brewing
02:41 The Algae Project: Concept and Goals
04:54 Meet the Guests: Dr. All Sina and Emily Hutchinson
06:07 Project Details: Algae as a Carbon Capture Mechanism
09:07 Technical Insights: Algae Cultivation and CO2 Utilisation
19:08 Challenges and Future Prospects
32:01 Discussing Financial Summaries and Investment
33:36 Cost Breakdown and Return on Investment
35:15 R&D Tax Relief and Brewery Involvement
38:18 Potential Applications of Algae Biomass
39:07 Other Industries and CO2 Utilisation
40:14 Quality and Commercial Potential of Algae Biomass
43:05 Future Steps and Commercialisation
51:53 Collaboration and Research Opportunities
56:51 Conclusion and Next Steps

Links and references

Research paper by Dr Silkina et al: https://www.mdpi.com/1996-1073/17/23/6125

What the setup looks like in practice: https://www.instagram.com/reel/CkI6CFGjMX9/?iigshMnFobWx4Y2JtZWZi

Contact the guests:
•⁠  ⁠[email protected]
•⁠  ⁠[email protected]

For a copy of the SIBA sustainability guide co authored by Chris: [email protected]

Bluestone socials: www.instagram.com/bluestonebrewingco

Women In Beer: www.instagram.com/womeninbeeruk

Show 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 ever

This 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]

Alix Blease - Lallemand - [email protected]
Andy Patterson - Lallemand - [email protected]

Chris 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 Podcast
00:25 Introducing Co-Host Sean Knight
02:22 Upcoming UK Brewing Events
03:52 Revolutionising Non-Alcoholic Beer with Lallemand's LoNA Yeast
05:41 Discussion on NA Beer Safety with Sean Knight
09:45 Introducing Dr. Grzegorz Rachon
10:31 Understanding Pathogens in Non-Alcoholic Beer
12:04 Research on Pathogen Growth in NA Beer
20:30 The Role of Carbonation in Pathogen Suppression
28:20 Challenges in Draft Beer Hygiene
39:57 Preservatives and Pasteurisation in NA Beer
47:27 Cold Alternatives to Pasteurisation
54:14 Challenges in Detecting Beer Spoilage Microorganisms
01:05:07 Research on Beer Line Cleaning and Flash Pasteurisation
01:12:02 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 thousands

This 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 Podcast
00:24 Highlights from the CIBD Sustainability Conference
02:42 Chris's Controversial Presentation
05:02 We Are Beer Industry Expo
06:35 Brewing World Updates
07:23 Exciting News from Francesco Lo Bue
08:34 Introduction to Today's Episode
09:48 Understanding Brewery Refrigeration
11:09 Meet John Keyte, Refrigeration Expert
13:34 The Importance of Correct Chiller Sizing
24:02 Types of Compressors and Their Impact
24:29 The Role of Ambient Temperature
27:42 Glycol Buffer Tanks and Efficient Chiller Operation
32:55 Monitoring and Optimising Chiller Performance
34:15 Choosing the Right Chiller for Your Brewery
35:15 Efficiency of Running Multiple Chillers
37:14 Assessing Chiller Operational Costs
40:18 Calculating Chilling Power and COP
41:59 CapEx vs. OpEx in Chiller Selection
42:35 Refrigerant Gases and Their Impact
49:19 Heat Recovery in Refrigeration Systems
57:38 Resilience and Maintenance of Chillers
01:03:16 Top Tips for Brewers on Refrigeration
01:05:02 Conclusion and Final Thoughts

Thank 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 Trade

Weekly Education Email on Hops - Francesco Lo Bue

Refrigeration Circuit link 

Jons Newsletter

Jons 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 next

Whether you're a head brewer or an aspiring one, this one’s a must-listen. Dive in.

00:00 Introduction and Apology
01:19 Guest Introduction: Georgina Young
02:36 Sponsor Message: AEB 
04:08 Georgina Young's Brewing Journey
08:41 Mentorship in Brewing
23:49 Learning and Development in Brewing
32:56 Balancing Compliance and Technical Skills
37:04 Responsibility for Learning and Development
38:38 Routes into the Brewing Industry
39:31 Spotting Potential in Brewers
43:18 Effective Training Methods
46:43 Balancing Time and Training
54:20 Future of Learning in Brewing
01:06:16 Quickfire Questions and Insights
01:12:59 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/uk

If 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/craftbrewerysustainability2024

Chris 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...off

Mark’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 Overview
02:15 Guest Introduction: Mark Gammons
03:45 Discussing Yeast and Fermentation - AEB
05:28 Mark Gammons' Brewing Journey
06:51 Tiny Rebel Brewery's Growth and Expansion
10:33 Balancing Efficiency and Quality in Brewing
13:57 Challenges and Strategies in Brewery Management
15:01 The Importance of Community and Collaboration
19:37 Infrastructure and Design Considerations
23:12 Scaling Up: Utilities and Capacity Planning
30:26 Maintaining Quality Amidst Growth
40:33 Managing Brewing Deviations
41:48 Volume Consistency in Brewing
42:42 Brewhouse Volume Management
45:08 Manual vs. Automated Brewing
53:38 Team Management and Growth
58:42 The Importance of Taste Panels
01:09:47 Expanding Brewery Production
01:15:29 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/craftbrewerysustainability2024

Chris 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 places

This 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 Apologies
00:36 Vancouver Beer Scene and Future Collaborations
01:13 Craft Beer Sustainability Report 2024
02:54 Introducing Adnams Brewery
03:35 Adnams' Historic Brewing Equipment
05:30 Modern Brewing Innovations
05:32 Meet Fergus and Dan
07:25 Evolution of Adnams' Brewing Process
16:59 Square Fermenters and Yeast Management
47:29 Challenges of Consistency in Brewing
48:22 Natural Ingredients and Brewing
50:59 Yeast Strains and Health
52:32 Belgian Style Beers
55:14 Dry Hopping Challenges
01:04:38 Yeast Harvesting Techniques
01:11:13 Brewing Heritage and Modern Relevance
01:19:27 Final Thoughts and Reflections

Thank 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]