A great beer from a revered and respected brewery is always a pleasure.

But when you bring together three such outfits, creative forces that are admired across the UK, Europe and beyond then you know you’re in for a treat.

 And last week – a collaboration that took place in Lewes, in sunny East Sussex – is proving to be just that. Before Covid came crashing into people’s lives, Mark Tranter of Burning Sky Brewery and Yvan De Baets of Brasserie de la Senne were in Lewes and a visit to Harvey’s and its head brewer Miles Jenner was on the cards.

 Over some glasses of beer in the brewery’s sample room, the trio mooted the idea of working together on a beer of their own. The plan was simple, to make a beer that was entirely distinctive from anything they produced individually.

And now, some four or so years since that initial conversation, the beer has become a reality. 

 Tripel Alliance was mashed in at the Bridge Wharf Brewery last Friday – the 19th July. It was brewed with Pale and Munich malts, together with Spelt and Oats. 

 These provided the base for a range of different German hops that encompassed a range of traditional and new varieties, all introduced at five separate stages. And of course, the beer was brewed with Harvey’s spring water and yeast.

 It will launch at the upcoming Tripel Alliance beer festival, which is taking place on Friday 9th & Saturday 10th August across three Sessions in Harvey’s Brewery Rear Yard. But to tide us over until then, let’s hear from Mark, Miles and Yvan about this special collaboration in a conversation recorded on-site with us perched atop the many bags of malt housed in their grain store.

Sheffield is one of the UK’s great beer cities. It’s a haven for great breweries, great beer and great people. Not to mention a wealth of brilliant places to enjoy these in. One such spot is Heist Brew Co. Founded by Dan Hunt and Adam France, Heist started brewing in a little village called Clowne in 2018 when the duo added a brewery to their craft beer bar and bottleshop.  Learning the skill of brewing from collaborations and close friends within the industry the team decided to give it a go themselves and quickly built a reputation for a wide variety of beers and styles. A move to a big city was inevitable, and with Adam originally from Sheffield and Dan falling in love with the city after moving from his home town, the beer capital and steel city it was. Opening their new Sheffield site in August 2021, Heist has gone from strength to strength brewing hundreds of different beers on site, and working on countless collaborations across the globe. A destination venue for the good people of Sheffield and beyond, Heist Brew Co’s taproom is a go-to spot for great beer and a great time. We spoke to co-founder Dan about the growth of the brewery, its Sheffield home, the challenges they’ve faced along the way and importantly, the exciting road ahead. 

One of the finest qualities the industry boasts is the way we find inspiration from businesses, brewers, beers and breweries from across the globe. Beer is a global language and brewers from around the world frequently find a new home in towns and cities to share their experiences and expertise in. And one such brewer is Virginia Casadio. Virginia hails from Ravenna, Italy and spent her early years studying art and design.  After experimenting with home brewing, she said “Forget art, let’s brew some beer!” She studied in Padova where she received a brewing qualification and her brewing journey in the UK began at Moor Beer Co. It would then take her to Newtown Park Brewing, Lost and Grounded Brewers and earlier this summer her latest role at Duration Brewing in Norfolk. And earlier this year, we invited Virginia to speak at our Brewers Lectures in Bristol to share her story. She told us how a passion for making beer turned into an addiction, how she has survived imposter syndrome in her career and why it’s important to stay curious, stay humble and always help your team.

You’ve probably had and enjoyed a beer produced by Colin Stronge. Failing that, you no doubt know some that has… And in Spring of 2024 the renowned brewer, alongside his wife and esteemed brand manager Vik Kastenbauer Stronge, launched Lost Cause Brewing Co onto the UK beer scene. We were thrilled that Colin used our Brewers Lectures at the excellent Wiper and True in Bristol to showcase these debut beers for the first time. During his talk, our Brewer of the Year from The 2022 Brewers Choice Awards, talked us through his career to-date. A journey that has taken in stints at breweries such as Buxton Brewing Co, Black Isle, Marble Beers, Northern Monk and Salt Beer Factory. 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.

How much do you know about your local and the people that run it. Why they do what they do. What they enjoy about this profession. What they enjoy….less so. Be it core classics or specials and seasonals, the independent on-trade is essential in offering a platform to countless brewery’s beers. And for patrons and producers in West London, they’re fortunate to have a brilliant pub that does just that. Run by husband and wife duo Tim and Tosh, alongside canine companion Dexter, The Brook is part of the rich beer and brewing fabric of Brentford. After running a wealth of London’s best-known pubs, giving a boost and a stage to excellent, independent, beer is a huge part of their raison d’être. The Brook was founded as ‘The Royal Oak’ beer house in 1787 and it was originally a standard corner property, later expanded into properties in New Road. It belonged to the Royal Brewery of Brentford. The Royal Oak was licensed as a public house by 1894 and it was built in its present form in that year 1894, possibly being partially rebuilt in the 1920s. ​ The Strawberry House beer house was established by 1871 at 33 New Road where a member of the Gomm family (the brewers) was noted as a beer seller there. It was probably named after the large area of market gardens that used to exist in the area between Brook Road and Ealing Road. One of the market gardeners, Thomas William Beach, founded a jam factory in Brentford and he won awards for his strawberries at the Great Exhibition in 1851. The beer house was closed after 1896 by which time it was known as The Patriot. ​ Licensees of The Royal Oak included John Carter (1869), Richard Lewis (1870), Elizabeth Gardner (1894), Boaz Stallwood (1901) and Albert Coles (1914-1937). Stan Johnson was the landlord of The Royal Oak until 1960. By 1957 Stan had decided that he would become a publican and he moved to The Royal Oak after completing his training at The City Barge at Strand on the Green. In 1960 Stan and his wife moved to the Midlands, first in Walsall and then in Bridgnorth. ​ The Royal Oak was closed for some time and re-opened as ‘The Brook’ in June 2019 with Tim and Tosh Rider as the owners. Tim explains: “My introduction to the pub trade was Godolphin’s just near Brentford Lock in 1989. My stint there made me realise I had a genuine love for the hospitality pub trade…so, thank you Brentford for that! I joined Whitbread soon after becoming the manager of The King’s Head in Chiswell Street near the Barbican Center. “I met Tosh in The Blue Posts, in Soho, 20+ years ago. We married in 2002 when we were both running Bar Mosko in Holborn, then we spent 10 years at The Tabard in Chiswick followed by 2 years at the Ye Olde Cheshire Cheese in Fleet Street. Between the two of us we have gained strong links and experience within the pub industry. “We took the lease on for The Royal Oak in Brentford in March 2019 and the pub showed real promise plus a chance for both of us to finally put down some roots. The Royal Oak needed some love so after 3 months of getting the pub back into some order, we changed the name to ‘The Brook’…it was time for a fresh start. “We are immensely proud of The Brook, how it looks and we are committed to becoming the local “village pub” in Brentford. So come and relax with our great selection of craft ales/beers, great wines, spirits and good food alongside good company and an extensive selection of vinyl and digital music!” In this episode we speak to Tim about the joys, and challenges, of running an independent pub, the importance of connecting with the community, operating in an area synonymous with football but not being defined by it, and the duo’s love of pouring brilliant beers from the UK’s best.

From Arise, Aurora and Cuvée, to Plateau, Saison Anniversaire and Luppoleto Pils, many of us are abundantly familiar with the fantastic beers produced by Burning Sky. But how much of do you know of the story behind these beers and the brilliant brewery that makes them? Because the Burning Sky team, led by founder Mark Tranter, prefer to let the beers do the talking. Founded in 2013, Burning Sky have made an indelible mark on UK beer since day one. The Sussex outfit, led by Mark, are a benchmark to many brewers across the diverse spectrum of this incredible liquid. And with the brewery celebrating its 10th anniversary last year, we invited Mark to tell us more about his journey in beer. Speaking at our Brewers Lectures in Bristol last month, he observed how the industry has changed in the last decade and the challenges the brewery has overcome.  He explains why Burning Sky’s rural location in Firle, East Sussex has both pros and cons, the development of their mixed fermentation offering and why when it comes to business, it’s important to understand that everyone’s aims and ambitions are different. 

Much has changed in England’s capital during the last decade. Breweries have come and gone as have countless beer styles, too. But in 2024, Hammerton Brewery – based moments from Caledonian Road & Barnsbury railway station in the London Borough of Islington – proudly celebrates its 10th anniversary. The business, founded by Lee Hammerton and his girlfriend – now wife – Karina has produced a wealth of beers during those 10 years, picking up a raft of awards along the way. And brewing is something that runs in the blood for the Hammerton’s, with Lee being a distant relative of the family that founded the original Hammerton Brewery, a substantial site situated at the bottom of Lingham Street in Stockwell, and one acquired by Charles Hammerton in the late 19th century. While the modern Hammerton produces a number of decorated dark beers, that original brewery was also known for being the first in the UK, and probably Europe, to use oysters as part of the process of brewing stout in 1938. In this podcast episode, which is also available to watch on our YouTube channel we chart the last decade through some of the brewery’s most important beers. From N7 IPA and Panama Extra Pale Ale to the alcohol-free Zed and from nitro stout Tint to City of Cake, which just picked up Gold in the Cask competition at the recent SIBA Independent Beer Awards 2024, we discuss how these beers have shaped the first 10 years of one of London’s finest breweries.

Piers Warne, a licensing lawyer with over 20 years of experience, shares his expertise in navigating the complex world of alcohol licensing. He recounts his work at notable events like Glastonbury and the King's Coronation, revealing unique challenges faced by venues. The conversation dives into maximizing craft beer spaces and the importance of strategic planning for taprooms. Piers stresses community collaboration and compliance amid evolving legal requirements, warning of potential pitfalls while also highlighting opportunities for growth.

What does it take to cut it as the head of operations and sales at one of the UK’s most exciting independent breweries? Well, we asked Kat Türková to find out! Kat grew up in the Czech Republic and came to the UK in 2015 to study a BA in Comparative Literature at King’s College London. After graduating university and following a few jobs in the hospitality sector, she met Daniel Tapper and became a part of the Beak Brewery from the early days in 2019.  At Beak, Kat has utilised her skills and went from being a taproom manager to becoming the head of operations and Sales, driving the brewery’s sales strategies not only in the UK, but also abroad, as well as ensuring a smooth day to day operations of the business.  In this episode, recorded at our Brewers Lectures in Portsmouth, Kat talks us through her journey in beer, her role at Beak, the challenges that presents and the advice she would haven given herself before embarking in a career in the brewing industry. Production: Ross MacPherson Photo Credit: Beak Brewery

As head brewer at Liverpool-based Azvex, Jack Walker is responsible for creating a raft of celebrated beers. And only this month, the brewery was awarded the accolade of Best Double IPA in England for its Swedish Buzzsaw in the Untappd Community Awards. The 8.2% beer is dry-hopped with Citra, Strata, Mosaic & Nelson Sauvin These types of beers, as Jack explains, are part of the modus operandi at Azvex. And that means hazy hops, big stouts and silly sours. In this podcast, recorded in the Azvex taproom, Jack talks us through the setup at the brewery and what makes them tick. He discusses their four-vessel brew house, which allows for ultimate flexibility and control over a multitude of variables in the brewing process.  He explains that the fundamentals of their hoppy IPAs remain good basic brewing practice, but also evolving how and when they use hops, their percentages of adjunct grains, and always focusing on quality markers such as dissolved oxygen and pH.  Currently, they are focused on biotransformation and the flavour impact from the interaction of yeast and hops, and they have some “really silly” 60%+ adjunct grain bills.  “Pray for our lauter tun!” he says…