Brewers Journal Podcast

Brian Dickson is the co-founder and technical director at Leeds-based Northern Monk. One of the UK’s finest brewers, he’s been an integral member of the Yorkshire business since it started out in 2014. And an important part of the brewery’s current path is its journey to carbon neutral operations. In his recent talk, he shared some of Northern Monk’s achievements to-date in the fields of water, wastage, electricity and nitrogen. He also outlined the team’s future plans and goals that include biofuel energy generation, process water recycling, AI temperature control and solar installations.

The 2025 release of Pliny The Younger, the ever-popular annual iteration of Russian River Brewing Company’s Triple IPA, was unsurprisingly a hit. So what better time to revisit our conversation with Vinnie Cirluzo, co-founder of the seminal US brewery? We hope you enjoy… In the world of beer, there are a number of real positives when it comes to working for, or running, a brewery. Creating something that people enjoy, savour and value is a goal in any artistic venture. And in ownership, so is the ability to provide employment, development and satisfaction to your team. Another purpose for many businesses is the ability to affect a change. Breweries are often the beating heart of local communities. They can offer a place to frequent, to socialise and where possible, also have a positive impact on the local economy they form part of. In the case of Russian River Brewing Company, they do just that. And with the release of the modern phenomenon that is Pliny The Younger, their annual sought-after Triple IPA, on the horizon, what better time to catch up with co-founder Vinnie Cilurzo who, along with his business partner and wife Natalie, is the co-founder of the California business. In this episode he shares his observations on the changing brewing landscape, the importance of community and his love of working with different ingredients.  We also talked about the importance of maintaining a strong identity, integrity and, in an age of countless beer styles, why Russian River will continue doing what it does best – and that’s “staying in its lane” making the beers people love. Photo Credit: Russian River Brewing Company Production: Ross Macpherson

If you’ve not had a beer from Hall and Woodhouse, you’re sure to know someone that has. Blandford Fly, Fursty Ferret Amber Ale and Tangle Foot Golden Ale are long-established household names while the newer Outland brand, with beers such as its Tropical Pale Ale, West Coast IPA and Helles are making a mark on their own terms. And heading up the production of these beers is Toby Heasman. A celebrated and revered brewer that joined the business back in 2006.  Much has changed in the time Toby has been part of the business. And much has changed in the industry, and across the globe, since Hall and Woodhouse started out. Because Hall and Woodhouse, the British regional brewery, was founded by Charles Hall in Blandford Forum way back in 1777. Today, their family of pubs are regarded as some of finest in the country.  With more than 150 iconic public houses and inns at the heart of their communities across the South of England. And ensuring those pubs, as well as countless other customers, have access to great beer is Toby Heasman. In this episode we discuss how Toby found a passion of beer, one that led him into a career that he continues to grow and thrive in. We discuss the balance of brewing different styles for both Badger Ales and the Outland brand, as well as the underlying qualities that make a great beer across the board. He also outlines the responsibilities that come with working for such a prestigious business and why that’s a catalyst, rather a burden, when it comes to his commitment to beer and brewing.

A business and a relationship forged in Liverpool, Neptune Brewery has just celebrated its 10th birthday. But what is the secret to their success? Julie O’ Grady founded the business with her husband and business partner Les back in 2015. In the years since they’ve helped build a community and grow a team that thrive in making modern beers inspired by tradition. In this episode Julie outlines the brewery’s commitment to brewing beers they and their consumers enjoy, the importance of their beerhouse in establishing Neptune’s role in the community and why when it comes to social media, apps such as ratings sites shouldn’t be the be-all and end-all when it comes to business. To read our profile on Neptune Brewery from 2022, just click here. Production: Ross Macpherson

We are all aware of diacetlyl in beer but how does it originate and importantly, how do we reduce it? Then allow us to introduce Todd Isbell, a senior brewing technician at the University of Nottingham and International Centre for Brewing Science. Todd has a BS in civil and environmental engineering from Clarkson University and is a graduate of the United States Army Chemical School. A professional brewer for more than twenty years in the United States, he has taught fermentation sciences at Rockingham Community College for five years, and was the founding technical chair for the Master Brewers Association of the Americas Carolinas district. In his recent talk, Todd discusses the origins of diacetyl and how it’s reduced. He also highlights dry hop creep and how this phenomenon can be dealt with to create beers with higher drinkability as well as shelf stability.

How do you help get the beers you brew into the hands of more people? For Kate Hyde and the team at Brighton’s Hand Brew Co, art is a valuable vehicle to help you do just that. Kate is the head brewer and product director for Hand Brew Co, based in Brighton. She has been brewing for over a decade.  And while Kate’s journey has taken her from the UK to Australia then onto France, she has since gone onto establish herself as a revered member of the brewing community in the South of England. Both through her production prowess, but also as a mentor for Women in Beer, too. During her recent talk at Cloudwater in Manchester, Kate explained why art can, and should, be invested in and protected. She demonstrated how Hand Brew Co has harnessed art collaborations to distill the essence and experience of their brew pub into their beer and helped it travel beyond the walls of its birthplace. She also said that when it comes to producing merchandise for your brewery, repeatability is key and not all merch is good merch – especially when it comes to tea towels….

Since being founded by Adam Henderson in 2020, Azvex Brewing Company has gone on to become of the UK’s most respected producers of hop-forward pale ales and IPAs, fruited sours, and imperial stouts. And head brewer Jack Walker has played a huge part in that journey. Known and respected across the land, Jack has helped create a wealth of fantastic beers at the Liverpool-based business. And for that reason, we invited him to speak at our Brewers Lectures in Manchester last month. While he gave us an insight into the brewing process at Azvex during his talk in 2024, this time it was a little different. In 2025 Jack has found himself in the final stages of a coeliac diagnosis and in his lecture he outlines the challenges that has presented for a brewing professional while also outlining some of the misinformation and misunderstanding that surrounds the condition. 

Quality assurance helps ensure all aspects of the brewing process are in place to create a product that both meets and exceeds consumer expectation. And at Round Corner Brewing in Melton Mowbray, head brewer Lara Lopes knows just how important quality control and quality assurance is when it comes to producing great beer.  Lara began her career with AB InBev in Brazil before moving to the UK to join Round Corner Brewing. During her tenure, the brewery has earned prestigious accolades, including two trophies at the International Brewing Awards and two “World’s Best” titles at the World Beer Awards, alongside numerous other international medals and awards. Lara was also named Young Brewer of the Year at our Brewers Choice Awards in 2022 and beyond her brewing achievements, she serves as a judge at international beer competitions. In her recent talk, Lara discussed why QA matters. She highlighted some common challenges for small breweries, suggested simple QA that works and argued why its imperative to make QA a team habit.

Jim Rangeley is the lead brewer of the mixed fermentation Funk Dungeon project at Sheffield’s revered Abbeydale Brewery. He is also a co-owner of the business, which became an Employee Ownership Trust in 2024. In 2025 Jim celebrates a decade of working in the beer industry and he’s also our very own Brewers Choice Awards ‘Brewer of the Year’. When not in the brewhouse, Jim is most likely to be found running up a big hill, or recovering from said run in the pub. So on a rare break from both of those ventures, Jim came to Manchester at the end of last month to share his story in beer. He discussed the development of the Funk Dungeon, in the wider context of the changing world the business has seen over the course of its history and the transition to employee ownership and also what that means to him.

Meet Jordan Childs. Jordan is the co-founder and chief product officer at Mash Gang. What started in 2020 as an adventurous experiment in the world of alcohol-free beer, Mash Gang have become a powerhouse in the world of no-and-low. Known for beers such as Chug, Cult and Lesser Evil as well as many more, Jordan and the team have moved the dial when it comes to alcohol-free beers. So much so that last year Mash Gang were acquired by DioniLife, a newly-launched company focused on non-alcoholic adult drinks brands. While Jordan now splits his time between brewing and travelling between the UK and USA, he has maintained his commitment to knowledge-sharing and engaging with the brewing industry far and wide. And earlier this week, at our Brewers Lectures at Cloudwater in Manchester, he talked us through his own journey, the importance of understanding customer needs and why community engagement is integral. He also shared strategies for success while discussing the challenges of producing non-alcoholic beer.