Brewers Journal Podcast

In the UK and elsewhere in Europe, there is no shortage of fantastic beer festivals and events to keep the industry busy. And last month one fantastic addition to the brewing calendar returned for its third successful year. At Kirkstall Brewery in Leeds, brewers from across the land descended upon Yorkshire for ‘The Great Exhibition of Prize Ales’. A unique celebration of the history of brewing, Kirkstall challenged breweries across the UK to dig deep into their local history, and exhibit beers with a link to the past. Under the stewardship of brand manager Chris Hall and the team at Kirkstall, breweries such as Amity Brew Co, Anspach & Hobday, Buxton, Colbier, Lost Cause, Northern Monk and Theakston joined in to showcase a raft of excellent beer.  As part of Kirkstall Brewery, Chris has not only worked on such fantastic initiatives, he’s helped develop and convey the story behind the brewery and its beers on a broader basis, too. But before joining the revered Yorkshire brewery Chris was also part of other respected breweries. And in his career to-date, he’s become a sought after and popular part of the UK’s beer and brewing fabric. In this episode, we speak to Chris about his admiration and love of locally-made, sessionable beer and how the UK beer scene has changed and evolved during his time working in it. He outlines that when it comes to showcasing your brewery’s brand, it should communicate your attributes and values and we also discuss why you should always consider the brand story that you want people to know.

A full-scale brand refresh is an important landmark in any brewery’s journey. Even more so when it helps mark the company’s 10th anniversary and the start of an exciting and powerful new chapter following a testing time for both the business and the wider brewing industry.And this month Mondo Brewing Company, the independent London-based brewery, has marked its 10 years in beer with an impressive brand revamp.Ahead of the brewery’s official birthday this July, Mondo have employed a bold new look for their five-strong core range that includes flagship Dennis Hopp’r IPA and beers such as Road Soda, Texas Whistle, Little Victories and Hiker – a beer formerly known as Machina, a previous winner of our Brewers Choice ‘Beer of the Year’ accolade in 2021. This new branding can be seen across 330ml cans, bottles, and 30L kegs and in the brewery’s own words, it’s more than a new look—it’s a celebration of 10 years of beer, creativity, and community.Mondo’s new look also helps mark a new chapter for the business. Last year Hogs Back Brewery owner Rupert Thompson came on board at the business, becoming chairman and helping secure its future. In this episode, we speak to Mondo’s managing director Todd Matteson about the work and decision making that has gone into the brewery’s striking revamp. We discuss their plans to grow the brewery’s on- and off-trade presence, how Mondo and its team have come out stronger following a turbulent period for the brewery and why Todd is more excited than ever about the road ahead.

Staying true to yourself, building a positive working culture, creating a business people admire and also producing beers that consumers and your peers enjoy are traits any brewery owner strives for. Today’s guest has all of those in abundance. Since opening for business in the summer of 2016, Lost and Grounded Brewers of Bristol, have cemented themselves as one of the finest breweries – not only in the UK – but Europe, too. Founded by Annie Clements and Alex Troncoso, the brewery as made its name through early releases such has Keller Pils, Running with Sceptres and Hop-Hand Fallacy and wih more recent additions such as Extra Nice, Wanna Go To The Sun and Helles. So as the brewery approaches its latest anniversary, and with another busy summer ahead helping satiate the nation’s lager lovers, we caught up with Alex to reflect on the Lost and Grounded journey so-far.  We discuss how a commitment to producing lager meant playing the long game, the talented team that helps keep the brewery ticking and why if you’re going to make beer then you should do it for the right reasons. And to read more about the early days of the brewery, you can check out our article from 2016 right here.  

Across a 12 month period, Laura Rangeley has celebrated 10 years working at Abbeydale Brewery in Sheffield. And in October last year, alongside the rest of the team, Laura and her colleagues became part of an Employee Ownership Trust, taking ownership of the business from founders Patrick and Sue. Not only that her colleague and husband Jim was recognised as the Brewer of the Year at our very own Brewers Choice Awards, too…. At the celebrated Abbeydale Brewery in Sheffield, Laura walked through the doors some 10 years ago and never looked back. In that time the marketing and communications manager, and now also co-owner, has seen much change both in the business and her role. And with a myriad of positive changes to have taken place at the business, the brewery is also gearing up for its 30th anniversary in 2026. So in this episode, we speak to Laura about her own journey in beer, her professional development and as co-owner of the Sheffield business, why Abbeydale Brewery feels very much like home. Photo Credit: Noelia Amado

In the brewing and distilling industries there is a mutual appreciation of the craftsmanship, skill and process involved in creating these fantastic liquids. And today’s guest, having worked and studied in both fields, is well placed to do just that. Earlier this month Glen Scotia, part of Loch Lomond Distillery, unveiled Glen Scotia 50 Year Old. Glen Scotia Elements of Campbeltown Release Number One: Air is described as an exceptional 50-year-old single malt which marks a pivotal moment in the distillery’s history, as its oldest ever release. And this prestigious release follows on from the launch of Loch Lomond Whiskies 50-year-old single malt. These esteemed liquids have seen the light of day thanks to the stewardship of Michael Henry, a reputed distiller who has a background in both brewing and distilling. A whisky five decades in the making, Loch Lomond 50 Year Old is drawn from Loch Lomond Distillery’s oldest reserves and is exclusively limited to 100 individually-numbered bottles worldwide.  Distilled in 1973 in the distillery’s unique straight neck pot stills, it uses 100% unpeated malted barley. It was then aged in a combination of refilled American oak casks, first fill bourbon casks and Oloroso sherry hogsheads. The maturation process was carefully managed by Loch Lomond Whiskies’ master blender, Michael Henry, who joined Loch Lomond Distillery in 2007. And the distillery’s oldest and rarest whisky casks remain exclusively under his personal care. In this episode, Michael talks us through in his involvement in this special project, he takes us through his career to-date and also shares what keeps him driven and inspired.

This year RedWillow Brewery is raising a glass to 15 years of brewing bold, balanced beers. They’re marking the milestone with a packed calendar of collaborations, reimagined classics, and monthly giveaways — as well as a recent haul of prestigious awards. Starting out in 2010, RedWillow Brewery has long since established itself as a leading light in UK brewing. Founded by Toby and Caroline McKenzie, the business has grown and evolved without ever undermining its core values. To mark this prestigious anniversary in 2025, RedWillow is launching a year-long series of collaborations with some of the UK’s most respected breweries, including DEYA, Lost and Grounded, The Kernel, Thornbridge and more. These limited-edition beers will roll out throughout 2025, showcasing the creativity and community spirit that continues to drive the UK craft beer scene.And for Toby, the occasion gives him and the team the opportunity to reflect on a job well done. A brewery that was inspired by their early peers is now one that is revered and regarded by countless others. In this episode we take a whistle stop look back on the brewery’s journey to-date and discuss the creativity, passion, and friendships that make this industry so special.

Securing important early listings is a milestone of any new business. And earlier this spring, Red Fin Cider did just that by sealing a listing for both its Fresh Apple and their Meloncherry styles at Waitrose. 44 Waitrose stores now stock Red Fin Cider, a product launched by three industry veterans and friends, Freddie Rouse, Dave Tugwell and Graeme Baldwin, who saw a need for a new and vibrant brand in the category that was both independently craft but also accessible and a real celebration of Somerset apples, delivering a cider that stacks up in the world of craft beer. This follows on from the business quickly establishing itself in the on-trade, already gaining a significant national presence and loyal following since its launch in June 2024, becoming one of the fastest-growing cider brands and drinks brands in the UK. So what better time to revisit our conversation with co-founder Dave Tugwell. In this episode we reflect on how launching a new business is always an exciting time and a challenging one, too. He talks through the company’s journey so far. We also discuss the trio launching into a competitive category, its place in the wider world of craft beer and its commitment to showing consumers that cider can, and should be, fun.

Changes to off-sales, Martyn’s Law, amendments to smoking rules and introduction of Digital IDs are all key developments that those owning and running taprooms need to be aware of. So with that in mind, we welcomed Piers Warne of TLT to our Brewers Lectures in Bristol last month. Piers has 20- plus years’ experience licensing premises for the sale of alcohol and other licensable activities. This includes licensing breweries for direct sales to customers, online sales and for tap rooms. He has acted on the licensing around sale and purchase of major breweries and small start-ups across the country and on registrations for AWRS and other relevant certificates. As well as breweries, Piers has licensed major events, such as the King’s Coronation, large event spaces and festivals and every kind of pub, bar and nightclub you can think of.

Earlier this month Lost Cause Brewing, the independent brewery, founded in 2024 by Vik and Colin Stronge, completed a crowdfunding campaign help to bring beer production home to Castleford. So what better time to hear from one of the excellent brewery’s founders. Whie Lost Cause Brewing might be new, its founders are no strangers to making great beer. Head brewer Colin Stronge has spent over 20 years crafting beers at some of the UK’s most celebrated breweries, including Marble Beers, Buxton Brewery, Northern Monk, Black Isle, and Salt Beer Factory. His beers have poured at the most prestigious craft beer festivals around the world, earning him Brewer of the Year 2022 at our Brewers Choice Awards as well as a dedicated following among beer enthusiasts. And last year we were thrilled that Colin used our Brewers Lectures at the excellent Wiper and True in Bristol to showcase these debut Lost Cause beers for the first time. During his talk, Colin talked us through his career to-date. But more importantly, he outlines his goals for Lost Cause Brewing Co and why sometimes you need a little bit of discomfort to give you that push in life.

Opening your own brewery, at any point is time, comes with its own challenges and hurdles to overcome. Just ask the team at Great Beyond Brewing Company, and many of their peers. But John Driebergen, Ollie Parker and Nick Walsh have shown that with hard work, determination and a wealth of brewing skill you can succeed. Their ever-popular taproom in Hoxton, London, is testament to just that. And in their formative first years they have sealed a trio of awards at our very own Brewers Choice Awards – winning accolades in 2024 for ‘Beer of the Year‘, ‘New Beer of the Year‘ and ‘New Brewery of the Year‘. In this episode, recorded live in Bristol, John Driebergen stresses the balance between structure and creativity, the significance of sensory analysis, and the impact of leadership and delegation on brewery culture. He concludes by also underscoring the need for breweries to adapt, listen, and empower their teams to thrive.