The Beer Rep Chats With

In this episode Martin speaks to Ben Addison, Head Brewer at Tap Social Movement in Oxford, about brewing beer with a purpose.Ben shares his journey into brewing, from starting at Purity Brewing and working on large automated brewery systems to joining Tap Social and developing his skills on a hands-on manual brew kit. He also explains how hop dipping works and how the technique can create smoother, more rounded hop aromas.The conversation explores what defines a Tap Social beer: high quality, experimental when appropriate, but ultimately welcoming and accessible to as many drinkers as possible. Ben discusses the brewery’s growth, supplying supermarkets such as Waitrose, increasing can production and the challenges of consistency, shelf life and cold storage.At the heart of the episode is Tap Social Movement’s social enterprise mission. Ben explains how the brewery provides paid employment, training and progression opportunities for people who have been through, or are currently going through, the prison system. He shares how people can build confidence, learn new skills and move into brewing, sales, hospitality or their own business ventures.Tap Social LinksWebsite: https://www.tapsocialmovement.com/Insta: https://www.instagram.com/tapsocialmovement/Facebook: https://www.facebook.com/tapsocialmovement CHAPTERS00:00 - 02:42 Introduction: Meet Ben Addison, Head Brewer at Tap Social Movement02:43 - 04:37 How Ben first got into brewing04:38 - 07:38 Discovering hop dipping and how the process works07:39 - 09:49 Why Ben joined Tap Social Movement09:50 - 12:32 What defines a Tap Social beer?12:33 - 16:00 How brewing on a manual system changed Ben’s approach16:01 - 19:26 Supplying Waitrose and scaling up can production19:27 - 22:16 Supermarket beer: consistency, shelf life and cold storage22:17 - 26:09 How Tap Social Movement’s social enterprise mission works26:10 - 29:28 Building confidence and careers through employment29:29 - 33:47 How buying Tap Social beer supports people rebuilding their lives33:48 - 36:35 Why brewing is about more than making beer36:36 Why people should visit Tap Social MovementCheck out all episodes https://www.beerrepchats.com/

What does it really take to build a successful independent bar and brewery in the UK?In this episode I sat down with John Gyngell, the founder of North Bar in Leeds, to talk about almost 30 years in hospitality, beer and the independent brewing industry.John opened North Bar at just 24 years old, initially with no grand plan to create a craft beer institution. Leeds simply lacked the kind of independent bar culture he had experienced in Manchester. From those beginnings, North Bar gradually became known for great hospitality, better beer and introducing drinkers to products they might never have encountered before.We talk about how North Bar discovered beers from Belgium, Germany and the United States, becoming an early champion of beers such as Brooklyn Lager, Duvel and Erdinger, and how that experience eventually helped lead to the creation of North Brewing Co.John also talks openly about the brewery's rapid growth, the success of beers such as Transmission, expanding into a much larger brewery, selling beer around the world and getting North Brewing into UK supermarkets.But the conversation also explores the much harder side of running a brewery.John explains what happened when COVID hit during the move to North Brewing's larger Springwell brewery, the financial pressures that followed, rising costs, COVID loans and the eventual decision to enter administration. He discusses the deal with Kirkstall Brewery, why he believes the decision was made in good faith to protect the brand and team, and what happened after he left.We also discuss what brewery founders can learn from those experiences, why having enough financial backing matters, the dangers of chasing growth too quickly, rebranding too often and following every new beer trend.John shares his thoughts on whether craft beer really is dying, why beer trends are cyclical, how the quality of beer has changed and why independent beer still has a future.We finish by talking about Hexagon Strategy, John's new venture helping breweries and hospitality businesses make better decisions using the experience he has gained from founding, scaling and running businesses in the industry.And perhaps most importantly, John explains why great pubs and bars matter far beyond selling beer, describing them as part of the social glue of a community.If you're interested in the history of UK craft beer, independent breweries, hospitality, brewery business advice or the real challenges of growing a beer business, there's plenty to take from this conversation.North Bars Venueshttps://northbar.com/venuesTimestamps00:00 - 03:52 Starting North Bar at 24: John Gyngell's Journey Begins03:53 - 08:04 Why Leeds Needed Something Different08:05 - 13:07 Changing the Beer Line-Up and Introducing Customers to Craft Beer13:08 - 15:15 Why North Bar Started North Brewing15:16 - 20:06 The Birth of Transmission and North Brewing's Early Success20:07 - 22:23 The Springwell Expansion, COVID and a Leap Too Far22:24 - 27:34 North Brewing, Administration and the Kirkstall Deal27:35 - 30:06 What Really Happens When a Brewery Goes Into Administration30:07 - 32:18 Lessons for Brewery Founders: Money, Growth and Getting Help32:19 - 36:51 Why Great Pubs and Bars Matter to Communities36:52 - 41:15 Is Craft Beer Dying? John Gyngell on Trends and the Future41:16 - 46:42 Hexagon Strategy, Brewery Advice and the Future of Independent Beer46:43 Quickfire Questions and Wrap Up

What does it take to build an independent brewery from the ground up? In this episode of The Beer Rep Chats With, Martin sits down with George Parker Collins, co-founder and head brewer of Bluntrock Brewery in Rock, North Cornwall, to hear the story behind one of Cornwall's most distinctive independent breweries.George grew up in Burton upon Trent, surrounded by brewing. His parents met while working at Allied Breweries, and his childhood was spent around Tower Brewery, giving him an early connection to brewing before he even realised it. At 18, he moved into the brewing industry and began his career at Sharp's Brewery, gaining experience of the standards, systems and discipline of a large-scale brewery.He then moved to Padstow Brewing, where he went from working within a large brewing team to effectively running the brewing operation himself. It was at Padstow that George began experimenting with modern hoppy beers, one-off releases and canned beer, discovering the ingredients and techniques that would eventually influence Bluntrock's brewing philosophy.George explains how the idea for Bluntrock started with a simple ambition to build a brewpub in Rock and Polzeath where beer could be brewed and sold directly at the source. That dream eventually became reality through four shipping containers, a tiny 150-litre brew kit and plenty of DIY work during the pandemic.The story didn't stop there. After demand quickly outgrew the original brewery, George and business partner Hugo took an unexpected gamble at the auction of Boxcar Brewery's equipment. They won the bid and suddenly found themselves owning a much larger brewery, despite having nowhere to put it.George talks openly about the challenges of scaling Bluntrock, moving into the new brewery in 2023, dealing with second-hand equipment, building a team of almost 30 people and expanding to three taprooms.We also get into Bluntrock's beers and brewing philosophy, including Pagan Juice, the beer inspired by George's Cornish cookouts, the distinctive Bluntrock artwork and the story behind the brewery's "bucket head" characters.George also discusses one of the most fascinating projects in the brewery's history: Ambassador, a Burton-inspired best bitter that led to an 18-month research project involving historic bottles of Bass, Allsopp and other Burton beers and an attempt to recover historic brewing yeast.The conversation also explores the challenges facing independent breweries in Cornwall, including tied pubs, limited freehouses, seasonality and the difficulty of getting beer into the local market.Bluntrock Socials:Shop - https://www.bluntrockbrewery.co.uk/pages/shopInsta - https://www.instagram.com/bluntrockbrewery/Facebook - https://www.facebook.com/bluntrockbrewery/CHAPTERS00:00 - 03:09 Growing Up in Burton and Discovering Brewing03:10 - 05:16 Starting at Sharp's Brewery and Learning the Fundamentals05:17 - 10:45 Padstow Brewing and Discovering Modern Hoppy Beer10:46 - 13:49 The Dream of Starting Bluntrock Brewery13:50 - 20:10 From a 150 Litre Brew Kit to Four Shipping Containers20:11 - 26:29 Buying the Boxcar Brewery Equipment at Auction26:30 - 29:21 Pagan Juice, Bluntrock's Brand and the Bucket Heads29:22 - 33:34 Brewing in Cornwall and the Battle for Market Access33:35 - 43:32 Recreating Burton Beer: The Story Behind Ambassador43:33 Dream Collaborations and Final Thoughts

In this episode of Beer Rep Chats, I'm joined by Jack Hobday, co-founder of Anspach & Hobday, for an in-depth conversation about the remarkable rise of London Black, one of the UK's most talked-about nitro porters.Jack shares the story of how two friends turned a homebrewing hobby into one of London's most respected independent breweries, the inspiration behind London Black, and why it has become a favourite among craft beer drinkers across the UK.We discuss how nitro beer works, the influence of Guinness, the evolution of the craft beer industry, cask vs keg, New England IPAs, beer marketing, AI, and the challenges facing independent breweries and pubs today.Whether you're a fan of craft beer, brewing, hospitality, or simply enjoy hearing the stories behind great breweries, this episode is packed with insight, humour and honest conversation.Check out all episodes at https://www.beerrepchats.com/Anspach & Hobday links:Website - https://www.anspachandhobday.com/Facebook - https://www.facebook.com/Anspachandhobday/Instagram - https://www.instagram.com/anspachhobday/Powered by The Keg WarehouseCHAPTERS00:00 - 00:50 Introduction – Meet Jack Hobday of Anspach & Hobday00:51 - 02:40 The Story Behind Anspach & Hobday & London Black02:41 - 07:28 What Is a Nitro Porter? How London Black Is Made07:29 - 13:43 The Evolution of Craft Beer & The Rise of New England IPA13:44 - 19:13 Building a Brewery Team Behind London Black19:14 - 26:32 How London Black Took on Guinness26:33 - 33:14 The Beers Beyond London Black33:15 - 42:06 The Future of Independent Brewing & British Pubs42:07 - 43:31 What's Next for Anspach & Hobday?43:32 - 47:21 Quick Fire: Favourite Beer, Cask vs Keg & British Hops47:22 - 51:22 AI in Beer Marketing – Opportunity or Threat?51:23 Why Every Beer Lover Should Visit Anspach & Hobday

Alcohol-free beer has come a long way in a short space of time, but what's really driving its growth?This week on The Beer Rep Chats With, I'm joined by Sam, founder of We Can Be Friends, one of the UK's few breweries dedicated solely to alcohol-free beer.We dive into Sam's journey from production brewer to launching an alcohol-free beer brand, why collaborations have played such a huge role in its success, and how breweries are changing the way they approach low and no alcohol brewing.We also discuss why alcohol-free beer isn't as cheap to produce as many people think, the brewing techniques involved, the challenges of creating great body and flavour, and why more independent breweries are adding alcohol-free options to their core range.If you're curious about the future of alcohol-free beer, enjoy craft beer, or simply want to understand what goes into producing a great alcohol-free pint, this episode is packed with insight.If you enjoy the episode, don't forget to subscribe, leave a review and share it with another beer lover, it really helps the podcast grow.Shop We Can Be Friendshttps://wecanbefriends.co.uk/collections/beers-glassesWe Can Be Friends Socials:Insta - https://www.instagram.com/WECANBEFRIENDSUK/TikTok - https://www.tiktok.com/@wecanbefriendsukPod Websitehttps://www.beerrepchats.com/Powered by ⁨@thekegwarehouse⁩  CHAPTERS00:00 - 02:16 Introduction & Meet Sam from We Can Be Friends02:17 - 04:19 Why Focus on Alcohol-Free Beer?04:20 - 08:53 Why Alcohol-Free Beer Is Growing So Fast08:54 - 10:36 Bringing Craft Beer to Alcohol-Free Brewing10:37 - 15:59 How the Alcohol-Free Market Has Changed16:00 - 20:31 How Alcohol-Free Beer Is Brewed & Why It Costs More20:32 - 23:53 Ingredients, Hop Products & Building Flavour23:54 - 26:05 Could 1% Beer Be the Next Big Thing?26:06 - 28:22 The Hardest Beer Styles to Brew Alcohol-Free28:23 - 34:02 Brewery Collaborations & Surviving the Beer Industry34:03 - 39:56 The Future of Alcohol-Free Beer39:57 - 42:03 What's Next for We Can Be Friends?42:04 - Where To Find We Can Be Friends and Wrap Up

This week on The Beer Rep Chats With, I'm joined by Kuba Zaleski, brewer at 3 Locks Brewing, to explore his journey from homebrewing to crafting award-worthy beers beside London's iconic Regent's Canal.We discuss how a chance encounter with a bottle of Hobgoblin sparked a brewing career, and why great brewing is about far more than just recipes. Kuba shares his passion for traditional European beer styles, including the brewery's much loved Schwarzbier, German-style Pilsner, and seasonal Vienna Lager.We also dive into brewing science, recipe development, fermentation techniques, sour beer acidity, and the challenges of creating unique beers such as a hibiscus and rose petal Gose. Along the way, Kuba explains why lager is enjoying a renaissance in craft beer, how Camden's international visitors influence the beers brewed at 3 Locks, and what the future holds for the brewery, including a rebrand, expanded capacity, and new taproom developments.If you're interested in craft beer, lager brewing, brewery growth, recipe design, fermentation, beer styles, or the evolving UK beer scene, this episode is packed with insights from one of London's most thoughtful brewers.Pod Website: https://www.beerrepchats.com/3 Locks SocialsWebsite: https://www.3locksbeer.com/Instagram: https://www.instagram.com/3locksbeer/Facebook: https://www.facebook.com/3locksbrewerycamdenPowered by The Keg WarehouseCHAPTERS00:00 - 01:04 Introduction and Meet Kuba from 3 Locks Brewing01:05 - 04:00 From Hobgoblin Fan to Professional Brewer04:01 - 05:31 Homebrewing Lessons That Still Matter Today05:32 - 08:45 Brewing Unusual Beers and Sour Beer Science08:46 - 11:38 Joining 3 Locks Brewing11:39 - 16:24 Brewing in Camden and Serving Beer Tourists16:25 - 20:46 Growing 3 Locks Brewing and Expanding Capacity20:47 - 26:14 Recipe Development and Brewing Challenges26:15 - 31:06 Fermentation Secrets and Brewing Better Beer31:07 - 37:14 Craft Beer Trends, Lager and Low-Alcohol Growth37:15 - 42:11 Favourite Breweries and The Future of 3 Locks Brewing42:12 Final Thoughts and Outro#CraftBeer #3LocksBrewing #BeerPodcast #Brewing #CraftLager #Schwarzbier #Camden #IndependentBeer #BeerRepChats #IndieBeer

This week on The Beer Rep Chats With, I'm joined by Ryan Dack, General Manager of Vibrant Forest Brewery.We dive into the brewery's 15-year journey from a garage brewing project to one of the UK's most respected independent breweries. Ryan shares the story behind their iconic Pupa Pale Ale, how the brewery has adapted through changing beer trends, the importance of collaboration in the independent beer scene, and why community remains at the heart of everything they do.We also chat about taprooms, beer styles making a comeback, lessons learned from opening and closing a high street venue, and what the future holds for Vibrant Forest as they celebrate their milestone anniversary.Follow Vibrant ForestInsta: https://www.instagram.com/vibrantforest/Website: https://vibrantforest.co.uk/Pod Website: https:www.beerrepchats.comPowered by The Keg WarehouseCHAPTERS00:00 - 04:10 Intro to Vibrant Forest04:11 - 08:52 Ryan's Journey to Vibrant Forest08:53 - 12:48 A Beer for Every Palate12:49 - 18:39 Lessons Learned from the Vibrant Tap18:40 - 23:06 The Popularity of Pupa23:07 - 25:25 The Southampton Beer Scene25:26 - 31:33 Building Connections in the Brewing Community31:34 - 37:04 Future Collaborations37:05 - 40:04 Memorable Moments at Vibrant Forest40:05 - 44:53 Excitement for the Future of Vibrant Forest44:54 - Quickfire Questions and Wrap Up

This week on The Beer Rep Chats With, I’m joined by Todd Fullarton of Wilful Beer, one of the UK craft beer scene’s fastest rising breweries and multiple gold medal winners at BeerX and Maltings Fest.We dive into Todd’s journey from TQ Beer Works to launching Wilful Beer in 2024, why modern West Coast IPA deserves more attention in the UK, and how the brewery built such a strong identity from day one. We also discuss hop saturation, advanced hop products, cask vs keg, the state of UK craft beer, and why Todd believes “it’s craft, not daft.”Expect plenty of brewing geekery, honest opinions on hazy IPA culture, and insight into what it really takes to run an award-winning independent brewery in today’s beer industry.If you enjoy conversations about craft beer, independent breweries, brewing techniques, and the UK beer scene, make sure to subscribe and leave a review.Check out Wilful BeerWebsite: https://www.wilfulbeer.co.uk/Instagram: https://www.instagram.com/wilfulbeer/Facebook: https://facebook.com/wilfulbeerCHAPTERS00:00 - 03:56 Intro & The Birth of Wilful Beer03:57 - 09:17 Branding and Identity in Craft Beer09:18 - 13:57 Brewing Philosophy: Getting That Balance13:58 - 19:08 The Role of Modern Hop Products19:09 - 21:40 Listener Question & Brewing Challenges21:41 - 25:19 Beer Representation25:20 - 28:35 Challenges of Direct Trade and Growth28:36 - 32:08 Brewery Recognition 32:09 - 35:00 Listener Question: Celebrating Success and Awards35:01 - 37:04 Current Trends in the UK Beer Scene37:05 - 39:36 Future Aspirations for Will Full Beer39:37 - Quickfire Questions & Wrap Up