Brewers Journal Podcast

Brewing, like any other profession, can take us on a journey we might not have planned for. When Dylan Mobley (pictured far right) left his role at Stone Brewing in Escondido, California, to improve his work/life balance, he already had his next role mapped out. Instead, he’d spend the best part of the next five years helping create and refine some of the most revered and sought after beers in the modern US scene at Bottle Logic Brewing. But now, in 2021, the California native is focused on his new venture at Rad Beer Co. Due to open this spring, Rad Beer Co is a a brewery and tasting room concept that will allow Mobley to brew a range of lagers and clean German Pilsners that complement the team’s Rad Brat food offering. In this podcast, we speak to Mobley about his exciting plans for Rad Beer Co. We look back at his career to learn more about how he grew as a brewer during his four years at Bottle Logic Brewing. We discuss the level of quality control required when brewing and packaging the array of Bourbon Barrel-Aged Stouts that remain so sought after across the globe, and also the on-going popularity of hop-forward hazy Pale Ales and IPAs.

To make a mark in your field of expertise once is a sign of hard work and, perhaps, good fortune. To do that regularly shows there’s more at play than a bit of luck. Whether you’re in sports, a musician or maybe a director, to hit the mark time and time again shows that you’re a professional and a master of your art. For a great brewer this dialogue is no differ ent and Colin Stronge, the head brewer at Salt Beer Factory, is one such individual.  In this podcast, we discuss how the Shipley-based Salt has overcome the challenges of the last 12 months, and why working with supermarkets must be seen as a viable way for breweries to sustain their business. We consider what more can be done for breweries to improve their QC processes, find out more about the Salt’s Hexagon Project family of beers and also look back of some of the seminal beers Colin has brewed, such as Yellow Belly and Deep Rainbow Valley.

The Czech Republic isn’t short of fantastic beer that’s for sure. But what happens when a group of childhood friends decide to get together and open a new brewery? Then you get Vinohradský Pivovar, of course… In this podcast we speak to the brewery’s managing director, Dan Hojdar, about how the Prague-business has made its name with Pilsners, Golden Lagers and Ambers. But also how they’ve been able to turn their hand to other styles, too. Respecting tradition, while keeping an eye on the future. We discuss the impact of the global pandemic on business, the brewery’s burgeoning export business and also its exciting expansion plans that will significantly boost its capabilities. 

It’s nearly a year since Boris Johnson, the UK Prime Minister, took to the airwaves informing viewers that life, as we knew it, was about to change. From that point on, you could only shop for basic necessities. Exercise was limited to one form a day, travel was restricted for essential work only and ultimately, people of the UK were told to stay at home. The perfect time, then, to be opening your own brewery. But that’s exactly the situation that Danny Tapper, owner of Lewes-based Beak Brewery, found himself in. In this podcast, we speak to Danny and Beak’s head brewer Robin Head-Fourman, about building a brewery during lockdown, their approach to the beers they produce, engaging with the community and the invaluable role bottleshops have played in Beaks’s journey during the last 12 months.

For Allan Rice and Sarah Thackray, starting Atom Beers back in 2014 meant founding a business that represented science, education, transparency and simplicity. And in the years since, they’ve undertaken scientific projects with the University of Hull, held science classes with school groups ands achieved great success with its beers across the UK and further afield. They’ve also navigated the chop waters that is owning a brewery, too. In this podcast we chart the brewery’s journey, why they’re proud to call the 2017 City of Culture their home and the ongoing desire to help inform and educate the brewers and scientists of tomorrow. 

As January comes to an end that can only mean one thing. What, you may ask? It means New Zealand Beer Month is on the horizon, of course! New Zealand Beer Month, or February for the uninitiated, is a celebration of the fine, fine beers produced on the beautiful island country. While nearly 19,000km may separate New Zealand and the UK, that doesn’t mean we can’t enjoy and appreciate its excellent beverages. As Waitangi Day approaches, it’s time to dabble in a Sour Kiwi Fruit Gose. If that doesn’t take your fancy, maybe you’d prefer a Hazy IPA packed with Nelson Sauvin, Mosaic, Citra and Galaxy. Failing that, then perhaps an Imperial stout designed to recreate the coffee-based dessert Affogato appeals. There is something for everyone and in this episode we speak to Todd Nicolson and Aidy Fenwick, the founder and brand manager of New Zealand Beer Collective. Since 2014, the collective has been busy promoting and showcasing some of New Zealand’s finest breweries to patrons in the UK and Europe. We discuss the changing beer scene in New Zealand, its parallels with the UK, the newest beers the collective is importing and their plans for the future. For more information on New Zealand Beer Month, check out Facebook and Instagram: @NZBeerCollective and on Twitter: @NewZealandBeer. Photo: Todd Nicolson and Becky Donald of NZBC

Around 2 ½ years ago when Brewers Journal Podcast visited Stuart Elkington and his online low-to-no bottle shop, his warehouse seemed to consist mostly of malty German beers. Sure, there were a couple that were passable but…on a thirsty day, water was just as good of bet. Now, it’s a whole new game out there with craft IPAs, stouts, sours, lagers and ales that would do any brewer proud. But, If you’re thinking of entering the low-to-no alcohol beer market, are you entering a real market, with solid, sustainable growth or is it all a roller-coaster ride? How many people go dry in January and then get plastered in February?  In this episode of Brewers Journal Podcast, we revisit Stuart Elkington of DryDrinker and we’ll tell you about the one growing group that is going to transform to the low-to-no market. Long after Dry January, they’ll still be drinking your beer.

It’s the most wonderful time of year. Thirsty beer fans have had to wait a little longer than usual but from today, they can get their hands on the annual release of Goose Island’s venerable Bourbon County Brand Stout. So for the latest episode of the Brewers Journal podcast, we thought it was only fitting to sit down with Andrew Walton, the brewmaster at Goose Island’s brewpub in London. Following in the footsteps of the brewery’s founder John Hall, Andrew has used travel to broaden his horizons and create new opportunities in the wonderful world of beer. So to coincide with this year’s Bourbon County launch, we spoke to Andrew about the beer, but also his personal journey in brewing and how he’s now making his very own mark in the world of barrel ageing with the brewpub’s excellent Bourbon Barrel Aged Barleywine.

We all come into the beer industry from different angles, with our own perspectives and from diverse origins. Phil Sisson, the founder of Simple Things Fermentations, in Glasgow, Scotland, is no different. Leaving a career in music studio management within London, to move to Scotland for a new life, he would find his true calling in brewing. Starting Simple Things Fermentations, he has set out with desire to focus on British and European brewing heritage and culture, with a modern and innovative approach. Finishing his first full-year in business that’s largely been consumed by a global pandemic was always going to be different than he envisaged, but here we are. In this podcast we speak to Phil about life in London, his move to Scotland, changing careers and the whirlwhind that has been 2020.

Located in London, but drawing on global expertise, Mondo Brewing Company has shown how beer transcends cultural and geographical boundaries. Founded by Todd Matteson and Tom Palmer in 2015, the American natives have been creating great beers that span the style spectrum for the last five years. Bonded by a love of Alt beer, the duo also call upon their experiences in Germany, Japan, Spain and beyond. And in doing so, have caught the eye of major restaurants, institutions and global sporting giants. In this podcast, we discuss how these experiences inform their outlook in London, their plans for the future and how they’re constantly striving to do better – in beer, in business and for the wider community. This episode was produced with support from QCL.