The Leibinger Multima 2-in-1 solves that by combining bottle and can filling in one machine. It can be reconfigured from bottle to can in under an hour, making it ideal for producers who switch between packaging types. The system employs integrated vacuum technology to ensure precise, hygienic filling, whether for bottles or cans.
The Multima 2-in-1 offers adaptability, efficiency, and consistency all packaged into a single, streamlined machine that enables beverage operations to pivot quickly to meet demands.
Welcome to the Autumn edition of SIBA’s Independent Brewer Magazine.
With what was a summer of two halves, weather wise, for most of us now disappearing over the horizon, I hope all of you were able to make hay while the sun shone and that the summer season was a bright spot in what continues to be an extremely challenging market.
As ever, in this issue of the magazine, we have tried our best to bring you news and updates on the issues that matter to you, alongside advice and guidance from trusted experts across a range of different topics, and interviews with some of your fellow SIBA Members who share their own experiences and thoughts on what
is working for them and their businesses right now.
In this issue we are delighted to welcome a new voice, in the form of regular columnist Gail Lumsden, the CEO of Vocation Group who many will already know. Gail draws on years of board-level experience in the drinks industry at companies including Diageo and SABMiller, with a real focus on driving profitable growth. She is now harnessing this knowledge to drive growth at Vocation and will be sharing her insight with readers of this magazine each issue in her new ‘Independent Thinking’ column (see page 22-23).
Also in the magazine for Autumn is an update on the significant progress already being made with SIBA’s Indie Beer campaign (see pages 16-17) and news of the roll-out of the new series of Indie Beer festivals, which build on the huge success of Indie Beer Scotland. Our cover star Fiona MacEachern from Loch Lomond Brewery can certainly attest to this success, taking a historic double Gold at the recent festival (see page 9 for more details).
Elsewhere, multi-award-winning beer writer Jonny Garrett explains why he has been campaigning for British cask ale to be awarded the same protected UNESCO status as, for
Society of Independent Brewers and Associates PO Box 136, Ripon, North Yorkshire HG4 5WW Tel: 01765 640 441
www.siba.co.uk
Email: office@siba.co.uk
example, Belgian beer, Neopolitan pizza and the French baguette, and what that could mean for brewers who produce it (see pages 30-33).
We also meet Will Freeland from Bays Brewery in Paignton, Devon, to find out more about the business’ story, local roots and charitable ethos (see pages 34-41).
And following the recent, much publicised, restructure at iconic Welsh brewer Brains, we also caught up with Head Brewer Bill Dobson and Brains' Head of Marketing Sara Webber to hear more about its new incarnation and how it remains fiercely independent, and loyal to its Welsh roots (see pages 44-51).
Here’s hoping the Autumn season is a successful one for your business. And in the meantime, happy reading!
Please do keep sending me your press releases, updates, news and views to caroline. nodder@siba.co.uk so that we can share your experiences, thoughts and successes in future magazines – the deadline for submissions for our Winter magazine will be October 31st.
All rights reserved. No part of this publication may be stored in a retrieval system or transmitted in any form or be any other means, electronic or mechanical, photocopying, recording or otherwise, without the prior permission of SIBA and/or Media Alive Limited.
Whilst every effort is made to ensure that the information in this publication is accurate and up-to-date, neither SIBA nor Media Alive Limited take any responsibility for errors or omissions. Opinions expressed in editorial contributions to this publication are those of their respective authors and not necessarily shared either by SIBA or Media Alive Limited.
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Cover
Our cover star for this issue is Fiona MacEachern, the Managing Director of Loch Lomond Brewery, who is pictured reacting to the brewery’s historic double Gold win at the Indie Beer Scotland Awards in September. Loch Lomond made history, picking up the Overall Champion trophies in both the Cask and Keg categories this year. Find out more on page 9.
News
9-15 SIBA News All the news from SIBA HQ
16-17 Indie Beer Campaign An update on campaign progress and the new Indie Beer Festival programme
24-25 Membership Update A round-up of the latest SIBA Membership benefits
66-71 Indie Beer Awards Results from the South East, East and Scotland
73-85
88-93
Brewery News The latest from our Brewing Members around the UK
Supplier News Updates from SIBA’s Supplier Associate Members
Comment
7 CEO’s update Andy Slee, SIBA’s Chief Executive, looks back at a busy year so far
8 Chairman’s Comment National Chair Richard Naisby on the challenges to come for SIBA members.
18-19 The View From Westminster Our regular political update
22-23 Independent Thinking A new regular columnist, Gail Lumsden, Chair and CEO of Vocation Group, joins the magazine
28-29 Homebrew In Focus Andy Parker from Elusive Brewing explores the origins of Colbier’s Rondo ESB
30-33 Guest Writer Jonny Garrett makes the case for cask beer to be given UNESCO protection
43 Brewery Viewpoint Edd Simpson from Ossett Brewery and SALT looks at what cask beer could learn from craft keg
53 Brewery Viewpoint Alex Ferris from Apex Brewing Co in praise of hazy beers
61 Tech Focus Brewlab’s Dr Keith Thomas explores continuous fermentation
87 Supplier Viewpoint Sarah Loutfi from Canned Wine Group on the sustainable advantages of canned and kegged wine
95 Supplier Viewpoint Barry Williams, founder of Smart Actuated Valves, on the benefits they hold for brewers
Features
27 Taproom Focus A double header featuring Indie Rabble and Two Flints
34-41 Business Profile We meet Will Freeland, Head Brewer and Co-Founder of Bays Brewery in Devon
44-51 Meet The Brewer Find out more about the relaunch of iconic Welsh brewery SA Brain from Head Brewer Bill Dobson and Head of Marketing Sara Webber
55-59 Business Advice Legal, brand & marketing and consumer insight
62-65 Gold Members Close Brothers and Thomas Fawcett and Sons
96 Gold & Silver Members Listing of our key sponsors
98 Contacts Key SIBA contacts
A look back on SIBA’s year so far
SIBA’s CEO Andy Slee looks at the progress SIBA has made in 2025 so far, and what is coming up for the team in the next few months…
I write as our annual brewer survey is set to close so have taken a few moments to reflect on recent progress.
At SIBA we appreciate that times are challenging for small brewers, we don’t get everything right by any means but the team takes a lot of pride in what they have delivered whilst recognising there is still lots to do.
Direct help to members
We are always looking to develop new ways to help brewers in their day-to-day business. By the time you read this, to back up the well-used and appreciated Napthens legal helpline, we will have launched a partnership with Licensed Trade Charity (LTC) for them to help you, those who work for you and their families through what might be personally difficult times.
LTC is one of the industry’s best kept secrets. I am delighted they can provide their expertise to SIBA members, free of charge, for the benefit of all.
Access to market
For the first time in a generation, Government is actively investigating ways in which independent brewers can gain better access to draught beer lines across the on-trade. We expect initial feedback on this in the autumn, so by the time you read this events may have moved on. The team remain focused on delivering a solution that benefits you all and simply gets independent brewers more access. Tied pub tenants in Scotland are now able to buy directly from an independent brewer of their choice for the first time ever. Early signs with this scheme are encouraging with SIBA about to conduct a six month review on progress.
For the fourth year in succession, we have passed every penny of Beerflex price increases, achieved from trade customers, onto brewers. We want all of those increases to end up in members’ pockets to help you through challenging times. Beerflex volumes and turnover continue to out-perform a stagnant beer market, further emphasising the demand we know there is for the beers you brew.
Indie Beer
SIBA's biggest campaign is now supported by over 90% of SIBA members and illustrates the power of independent brewing when we unite behind a campaign.
As well as £millions of media coverage we have also rebranded our beer awards to the “Indie Beer Awards”, sponsored the Morning Advertiser's “Beer pub of the Year” award, partnered with CAMRA to promote “IB” at their festivals, and have thousands of visits a week to www.indiebeer.uk. We are also in discussions with on- and off-trade retailers about how we can develop “IB” for mutual benefit.
There are early signs that drinkers are beginning to better understand the difference between genuinely independent beer and those posing as “independent” but really owned by global drinks giants. Over 80% of respondents to YouGov feel mislead when they discover the truth. A powerful emotion for us to tap into.
BeerX
March saw the biggest ever BeerX, with over 3,500 visitors to Liverpool over two days of competitions, seminars, business and socialising. It was wonderful to see brewers of all shapes and sizes enjoying the event which is by far the biggest and best of its type in the UK and organised entirely by the SIBA team.
Keep March 18/19 2026 free in your diary for BeerX 26, again in Liverpool.
Representation with Government
Along with sector colleagues, SIBA makes sure your voice is heard on a range of policy items affecting licensing, drink driving regulations, the tied pubs code, the impact of the October budget, EPR and the forthcoming Deposit Return Scheme. We are proud of our record in this area.
All of the above has been done as well as the usual series of Regional AGMs, meetings and beer competitions and weekly communication via Brewing in Brief.
Take a few moments to understand what you might be missing from your SIBA membership. In the meantime, enjoy the magazine…
Andy Slee Chief Executive SIBA
A taxing time
The French revolutionary calendar ran from the autumnal equinox, named for the weather or other natural phenomena, beginning with Vendemiaire (grape harvest) through the winter months, spring, summer and finishing with Fructidor (fruiting) in our August.
Predictably enough, an English wit renamed the months - Wheezy, Sneezy, and Freezy; Slippy, Drippy, and Nippy; Showery, Flowery, and Bowery; Hoppy, Croppy, and Poppy.
By the time you're reading this we should be somewhere between Wheezy and Sneezy. You can sum up a lot that you need to know about Anglo-French relations in those lines. A certain amount of self-deprecation and beery references on this side of the channel, revolutionary fervour and wine on the other side of La Manche.
Both countries are suffering from politicoeconomic jitters at the moment. Government borrowing is at record levels and the rates both governments pay to borrow is at generational highs. We may have a new French government and who knows what that may mean for the market conditions as we approach British Budget Day on November 26th.
For over 60 years that date was fixed as US Thanksgiving Day. The British Chancellor of the Exchequer will be hoping for a generous
bounty from her, doubtless, tax-raising budget. For an industry, such as ours, heavily overtaxed as is, there is much to be fearful for.
The long-awaited government investigation into market access for independent brewers should soon be published. At the time of writing, we have no insight into the results but be assured that SIBA expended mighty efforts on our members’ behalf, if we don't get the results we want, it will not be the fault of not trying. A fair result for independent brewers would be a recognition of unfair market dominance by the global brewers, and concrete action in the Budget to level the playing field. Wider reform of business rates in the hospitality sector is already promised, let us hope it extends to beer producers and recognises the unique community benefits of locally brewed, independent beer.
Business rates are, of course, paid to local councils, supposedly in return for services, though at least in my area most of these come with additional costs too. One of the other functions of local councils is the planning service. As SIBA Chairman, I have lost count of the number of horror stories I've been told relating to planning. I have several of my own. The latest genre related to me includes a concerted attempt, by the back door, of local authority planners to reverse the success of brewery taprooms across the country. What
mandate do these unelected bureaucrats hold? Who is asking them to make up laws? Cui bono?
SIBA brewers were strongly represented, as usual, in the final round of judging for CAMRA's Champion Beer of Britain. I was lucky enough to be on the panel and the quality of the beers on show was uniformly excellent. In 2025, as in all bar one of the previous competitions, the winner – Penzance Mild –was from an independent brewery, and it was good to see so many Indie Beer logos on display at GBBF.
Next week, I finally get to see the new SIBA HQ in Ripon. I've written about this move before and it is important for the healthy functioning of SIBA. At last, we have all the major components under one roof. It is testament to the splendid efforts of the Ripon team that the move has been a seamless exercise and I'm sure most members won't have noticed the change. Sometimes careful planning does indeed bear fruit.
Best wishes and happy brewing!
Richard Naisby Chairman SIBA
Loch Lomond makes history at Indie Beer Scotland Awards 2025 with first ever double Gold
Loch Lomond brewery has made history at the Indie Beer Scotland Awards 2025, taking home both the Overall Champion Cask and Overall Champion Keg Awards with the very same beer for the first time ever.
The cask and keg versions of their flagship Silkie Stout not only won their style categories, but then both went on to be named the ‘best of the best’ in the Overall Champions final judging where the beer style category winners are rejudged in a ‘best of the best’ final round. The two separate final table judgings each named Silkie Stout as the best beer in the competition – something which has never been achieved by a brewery in any region of the UK before.
Speaking at the ceremony, Fiona MacEachern, Loch Lomond brewery owner, and the cover star of this magazine, said: “Absolutely super excited – Silkie Stout has been one of our best beers for a long time but this year it has just really excelled and is tasting better than ever. We’re absolutely delighted – the boys will have a great night tonight!”
The Indie Beer Scotland Awards are blindtasted by expert beer judges, beer sommeliers, and master brewers from elsewhere in the UK,
with the winners of each beer-style category going through to a final judging table where the overall Champion Gold, Silver and Bronze are selected. The awards took place ahead of Indie Beer Scotland – the country’s biggest independent craft beer festival, which took place in Glasgow in September.
Neil Walker, SIBA Head of Comms and presenter of this year’s awards in Glasgow, said: “The quality of beer is always superb at Indie Beer Scotland and this year was no exception, with incredibly tough competition across the categories and some truly World-class beers on show. Massive congratulations to the Loch Lomond team and good luck in the National Finals in Liverpool next year!”
Silkie Stout is described by the brewery as a jet black, robust oatmeal stout with roast coffee aromas, leading to a rich chocolate flavour, rounded off with a smooth and creamy finish. It has been a firm favourite with beer drinkers for many years and has in the past been named the best in the UK at the National Finals of the Awards, which are organised by SIBA and will take place in Liverpool at BeerX in March next year. Find the full list of winners from the Scotland competition on pages 70-71
Indie Beer Scotland: Celebrating three years of success
Back for its third year in 2025, the Indie Beer Scotland festival, organised by Scottish brewers for SIBA, is the biggest event of its kind in Scotland and this year was bigger and better than ever.
Each of the three festival sessions featured over 100 different cask and keg beers from some of Scotland’s best independent breweries, plus cider and spirits from independent Scottish producers.
Ian McGrath of Beath Brewing is one of the festival organisers and had this to say on returning to Glasgow for 2025: “We have big plans for Indie Beer festivals across the UK in 2026, but it all started right here in Scotland and we are hugely proud to be the flagship event for the SIBA Indie Beer campaign and to be the festival that showcases the largest number of Scottish beers from independent breweries available anywhere. No big brands, no faux-craft, just great beer from genuinely independent Scottish brewers.”
Shaping the landscape of the British beer bottle industry for 150 years
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Our JAC, AMC and Standard bottles come in stylish flint, amber or green and give any brand an edge. Perfectly seal and finish with our beautiful range of closures and decoration for the full packaging supply you need.
Take a look at our range of products for the British beer industry: www.croxsons.com
SIBA’s Indie Beer Awards launch partnership with Guild of Beer Sommeliers
The Indie Beer Awards have announced a new partnership with the Guild of Beer Sommeliers to further improve the standard of judging at their beer competitions across the UK. The Indie Beer Awards, organised by SIBA, will now be utilising the experience of Accredited Beer Sommeliers from the Guild of Beer Sommeliers as lead judges.
Neil Walker, Indie Beer Awards spokesperson and Beer Sommelier, said: “Becoming a Beer Sommelier is a difficult and incredibly in-depth process and as such those who achieve the qualification are recognised as some of the most experienced and knowledgeable beer tasters in the World. SIBA is delighted to be working with the Guild of Beer Sommeliers to invite their members to be lead judges at our awards across the UK, not only to further improve the quality of judging at our awards but also as a membership benefit of those joining the beer guild.”
Consisting of nine regional awards and a National final, each regional Indie Beer Awards competition judges a broad range of beer styles, from pale ales and IPAs to porters, stouts and speciality beer styles in three separate competitions – cask, keg, and bottle & can. Gold winners from the awards then go forwards to the National Finals at BeerX in Liverpool, recognised as the leading independent beer awards in the UK.
Paul Nunny, Chair of The Guild of Beer Sommeliers, said: “Our goal is to support the beer industry through education, advocacy and promotion of industry initiatives such as the Indie Beer Awards. Judging beer is a skill which Beer Sommeliers are uniquely positioned to add authority and the Indie Beer Awards are vital in highlighting the very best beers from across the UK.”
The Beer Sommelier qualification was originally created by the Beer Academy with the support of Institute of Brewing and Distilling and is widely recognised as the leading qualification of its kind in the UK. More information can be found at www.BeerSommelier.org.uk
Start of 2025 ‘tough for independent brewers’ as number of UK brewers continues to drop
The number of breweries in the UK has continued to drop, with 136 fewer brewers as of the end of March 2025 compared to 31st March 2024, continuing the downward trend reported in January where it was shown the UK had lost 100 breweries since the start of 2024.
The total number of active breweries now stands at 1,641 at the end of March 2025, according to figures released by the SIBA UK Brewery Tracker.
SIBA CEO Andy Slee said: “Times are incredibly tough for independent breweries, and whilst the price of a pint in pubs may be rising for drinkers the price brewers are paid for their beer actually dropped over the last 12 months. What is desperately needed is a lower tax burden for pubs, lower
direct taxes for brewers, and greater access for independent breweries to sell to pubs in their area – many of whom are currently controlled by Global beer supply.
“The latest brewery tracker figures do take into account some brewing businesses which have been winding down during the last 12 months and we have also further improved our tracking processes – but even factoring that in, clearly things are not moving in the direction the industry would have hoped.”
The regional brewery closure figures show a very mixed picture across the UK, with some regions seeing greater closure rates than others. Looking at the Moving Annual Total (MAT) figures the
South East had the biggest loss, with a -38 net closure rate, the Midlands has lost -33 breweries overall in the last twelve months, followed by the East who lost -20, and it’s a
similar picture in the North East with a -19 net closure rate.
Scotland had the next largest drop, with a -11 net closure rate, with Northern Ireland (-6), the South West (-6), and the North West (-5) posting more moderate closure rates. Wales was the one region of the UK in growth, with a small +2 increase over the last 12 months.
To view the full regional and national brewery numbers visit www.siba. co.uk/brewerytracker
London’s Signature Brew wins the Indie Beer Awards South East 2025
Flying
Firkin ensures wider beer festival access for SIBA Members' beers
There are around 365 beer festivals in the UK each year. The majority of these festivals have around 100 casks which are generally made up of around 60% from local suppliers and 40% from interesting breweries further away.
Flying Firkin is aiming to help festival organisers source great beers from SIBA members throughout the UK.
How it Works
Working with SIBA members, Flying Firkin has established hubs around the country, and is looking for more, to collate beers from their fellow brewers in the area.
Flying Firkin will facilitate its transfer to the various festivals around the country. By acting as a hub breweries are playing a vital role in the general promotion of independent craft beer and helping great British beer from all the regions to be enjoyed during these festivals.
Signature Brew, based in Walthamstow North London, has taken home the Overall Champion at the Indie Beer Awards South East 2025.
The brewery won Gold with its flagship beer ‘Roadie’, a hazy and hoppy pale ale that’s a hit with drinkers of all tastes.
Bobby Dennis, R&D Brewer at Signature Brew, said: “Ecstatic! We’ve been working so hard in the last year to improve everything we can with our core range – it’s been a main focus for all of the hard-working brewers at Signature, and I think being named Champion here is a testament to how far we’ve come – Roadie is tasting better than ever right now.”
The Indie Beer Awards were judged and presented at Windsor & Eton Brewery Taproom ahead of the Windsor Beer Festival. The awards are judged by beer sommeliers, master brewers and other expert beer judges from across the industry.
Neil Walker, Indie Beer Awards organiser, said: “Massive congratulations to Signature Brew, who not only won our biggest and most hotly contested ‘pale ale’ category, but also went on to be named the best of the bets in our final round Overall Champions judging. The quality of beers was excellent across the board and all of our winners should be hugely proud of their achievement.”
Gold winners from the awards will now go forwards to the National Finals in Liverpool in March 2026.
For the full list of winners from the South East competition see pages 66-67
Choosing your Beers
The festival organiser will work with the Flying Firkin team to choose the perfect mix of beers for their event and go online and place their order via a joint SIBA/Flying Firkin Beer Flex login.
Haulage Costs
It has been assumed that festival organisers will be sourcing local beers directly and therefore prices include the haulage costs of getting the beers from around the country to the event and of course Flying Firkin and SIBA costs. This method aims to reduce the overall distribution costs and allow a wider than usual selection of beers to be on offer at Festivals around the country as a result of brewer members effectively consolidating their beers with fellow members based around their nearest hub.
Delivery
Once Flying Firkin has placed orders with brewers they simply deliver the beer into their local Hub where they are sent on to the
festival. Thus ensuring the beers purchased are always fresh from the brewery.
Pricing
Flying Firkin believes brewers should receive fair compensation for their efforts and prices are set therefore by the brewery. However, it is the Festival Organiser who will, in the end, decide if your beer is sensibly priced or not. The better the story behind the beer, generally, the buyers are more willing to pay a higher price.
Empty Cask and Keg Pick Up
Brewers, where possible, are asked to use one way cask/kegs and so that they do not require to be returned but where they are the brewers own casks we will arrange for their pickup from the venue. However, don’t expect them back too quickly as we will want to consolidate back loads to the hubs.
If you would like to list your beers or even volunteer to be a hub then please contact gerald@flyingfirkin. co.uk for further information.
+44 (0) 1733 834264
www.gravity-systems.co.uk
+44 (0) 1733 667052
Big changes are coming in January 2026 – and this could be your last chance to fund executive-level training
From January, government funding for the Level 7 Senior Leader Apprenticeship is expected to be restricted to learners under the age of 22 at the point they start the programme.
If you’re a business owner or employer looking to invest in your leadership team – or in your own development – this may be your final opportunity to access fully funded, MBA-level training.
Delivered by HIT Training’s leadership and management division, the Executive Development Network (EDN) and awarded by the Chartered Management Institute (CMI), the Level 7 Senior Leader Apprenticeship
SIBA Champion Homebrewer’s beer featured at flagship London pub
A ‘smooth and fruity’ stout by the UK’s Champion Homebrewer went on sale at The Pembury Tavern in Hackney this summer – the flagship pub of renowned London brewer Five Points, where the beer was commercially brewed.
Stuart Hubbard’s oatmeal stout ‘Meteor’ was named the best homebrew beer in the UK at the prestigious SIBA Homebrew Beer Awards 2025, a competition judged by professional brewers and experienced beer judges from SIBA. As well as the plaudits of being named the best in the UK and receiving an award in front of the professional brewing community, the prize included having the beer brewed on a commercial scale at Five Points.
For the 2025 SIBA Homebrew Beer Awards, SIBA teamed up with malt specialists Crisp Malt, The Malt Miller and leading London brewery Five Points to challenge homebrewing members to brew the UK’s most alluring British Dark Beer – entries came in a variety of styles such as Dark Mild, Stout, Porter and Red Ale.
The SIBA Homebrew Beer Awards 2026 will open for entries later this year and is only open to SIBA Homebrewer Members. For more information on SIBA Homebrewer Membership visit www.siba. co.uk/homebrewer
is designed to equip senior managers and future executives to:
- Drive strategic thinking and long-term planning
- Lead change and manage large-scale teams and budgets
- Gain a qualification equivalent to a Master’s degree (MBA-level)
If you or a team member begins the programme before January 2026, the full cost can still be covered through your Apprenticeship Levy or co-investment.
Apply before the rules change at www.edn.training/ seniorleaderapprenticeship/
Artefact Brewing and Chevallier Brewing take home the top beer awards at Indie Beer Awards East
Taking home the two overall top spots at the SIBA Indie Beer Awards East were Artefect Brewing, who were named Overall Champion of the Cask Beer Awards with their ‘Mild’, and Chevallier Brewing, who won Overall Champion in keg for their ‘Pressburger Pils’ lager.
Artefact’s dark mild is a long-standing customer favourite and is the first beer they released back in May 2020. The team had this to say on their win: “Our first time entering cask beers in the Indie Beer Awards and we won two Golds and overall champion of the competition! Speechless hardly covers it.”
The awards, which were judged and presented at the Peterborough CAMRA Beer Festival, are judged by beer sommeliers, master brewers and other expert beer judges from across the industry.
Chief Executive of SIBA Andy Slee helped present the awards and had this to say: “First of all huge congratulations to all of our winners, this was a big competition which brought together the region’s very best beers in cask and keg, across a huge range of styles – so just to win your beer category is a massive achievement. Particular plaudits must however go to our two Overall Champions Artefact and Chevallier, who then went up against all of the other category winners to be named the ‘best of the best’ in the awards.
“I’d also like to thank local MPs Andrew Pakes and Sam Carling who not only came along to join the awards to support their constituency brewers but also took the time to hand out awards and congratulate many of them on their wins. Hugely appreciated by SIBA and by the brewers themselves.”
For the full list of winners from the East see pages 68-69
INDIE BEER Successes
and next steps
It’s hard to believe it, but the Indie Beer campaign will in coming months be a year old – and what a year it’s been, with 640 member breweries signed up in support and almost half already using the logo on their bottles and cans. But this is just the beginning, and we know there is so much more that needs to be done to make real and lasting change for the better in the British beer market.
INDIE BEER CAMPAIGN SUPPORTERS
Making sure that all eligible breweries are using the Indie Beer logo is important, but the campaign is also about educating consumers, growing opportunities for independent breweries in the on and off trade, and shifting the conversation and language used around beer. That means putting in place strategies to embed Indie Beer across the entire industry, pushing it beyond the beer bubble and in front of ‘regular’ beer drinkers and infact all consumers.
BREWERIES
Logo on all eligible packaging and seen as a 'must-do' for indie brewers
BREWERIES USING THE LOGO ON BOTTLES & CANS
CONSUMERS
No confusion over what beers are independent
INDUSTRY
Works for other beer organisations and trade bodies
RETAILERS & PUBS
Indie Beers clearly marked and promoted in pubs and retailers
FESTIVALS
Successful Indie Beer Festivals across the UK ONLINE
Indiebeer.uk is 'first stop' for people to check the credentials of a beer
MEDIA
Regular consumer media about genuine indie beer
Indie Beer: Successes
ON-TRADE ACTIVATION AND POS
Pubs are the most important route to market for independent breweries and as such remain a core part of the Indie Beer campaign, with pumpclip crowners, keg promo fixes, posters, beer mats, and glassware already available for members to use in your venues or to supply to your trade customers.
The take up on this point of sale has been incredible and our Indie Beer social media channels have been amplifying the great examples popping up all over the UK.
TAPROOM RUBBER BAR RUNNERS BEING DELIVERED OCTOBER 2025
To further support members wanting to make the most of the Indie Beer campaign SIBA have invested in brand new high quality rubber bar runners, two of which will be delivered to all SIBA brewery member supporters in October. These fully washable rubber bar runners make a real impact on the bar and are particularly eye catching when used in combimation with the pumpclip crowners or keg promo fixes.
The new bar runners are being delivered to members free of charge and will be accompanied by a restock of the various posters, stickers and other merchandise sent to brewery supporters around the launch of the campaign.
SOCIAL MEDIA CONTENT: GET INVOLVED!
Social media continues to be an incredibly important part of spreading the Indie Beer message to consumers, particularly younger beer drinkers – contributing to a huge 31% of young (1824) consumers now being aware of the campaign.
We have this in recent months begun creating more video content, reviews and highlights on the social channels to further engage beer drinkers and shine a light on independent breweries across the UK. If you’re interested in featuring on the beer reviews or being a part of our monthly beer case giveaways email us via indiebeer@siba.co.uk
We will be building on this over the next 12 months with plans to work with beer vloggers, writers and other consumer channels in an effort to spark more viral content and reach – and remember the more Indie Beer content you create and tag us in the more we can share!
OFF-TRADE OPPORTUNITIES AND DEVELOPMENTS
The off-trade presents a real opportunity to educate consumers and change buying behaviour at the point of purchase, and as such SIBA was delighted to be contacted by a National supermarket retailer this year regarding their beer range and updating their offer in-light of the Indie Beer campaign.
Whilst the detail of this partnership has not yet been publicly announced (at the time of going to press) you will hear in coming months the full scope and how the Indie Beer campaign will be embedded in-store and for online grocery shopping.
We acknowledge that for some indie breweries supermarkets are not a route to market that is feasible - while for others they are an important part of your sales - but whatever your stance, supermarkets remain very influential in the way consumers buy beer and we want to ensure consumers seeking to buy local, independent beer are actually doing so, wherever they buy it.
Independent retailers and bottle shops also remain an important part of the Indie Beer campaign and you can see across our social channels the Indie Beer venue supporter content we have been promoting this year, backed up by our ‘Indie Beer Sold Here’ window stickers and other promotional collateral. Our network of indie beer shops is growing by the day and we continue committed to highlighting those venues who excel in the promotion and sales of Indie beer across the UK.
INDIE BEER UK FESTIVALS
Beer festivals are an important part of getting the Indie Beer message infront of consumers and as well as supporting existing events (e.g. the Great Yorkshire Show, CAMRA festivals etc) we will be looking to build on the success of Indie Beer Scotland and the brand new Indie Beer Cymru and launch more regional Indie Beer Festivals across the UK.
With the SIBA Independent Beer Awards this year rebranded to the Indie Beer Awards it makes sense for the festivals which follow the awards to carry the same branding under a name growing in recognition with beer drinkers.
If you’re interested in getting involved in the Indie Beer Awards or running a regional Indie Beer Festival reach out to your Regional Directors via [Region name]@siba.co.uk or email indiebeer@siba.co.uk
The view from Westminster
Strategies, consultations and reviews will be dominating the autumn and beyond for SIBA. Why? Well we’re at that stage of the political cycle where the government has been in place for just over a year and is announcing lots of possible policies and initiatives.
For beer, pubs and hospitality it may feel as if a tsunami of changes are going to sweep us all away, but each and every idea will have to be scrutinised and considered. Some may be discarded or reconfigured along the way. Hopefully this will help turn at least some of the waves into ripples before they hit. Here’s the things you should look out for in the coming months.
First out of the gate was the Small Business Strategy which was launched over the summer. Amongst other things, it included plans to legislate on late payments. This would limit payment terms to 60 days and consider moving to 45 days after five year. Given that late payments cost the UK £11 billion a year and lead to 38 businesses closing every day – any action on this issue could be beneficial for small breweries. The
Government has also been developing a new Food Strategy that aims to build a system that backs British food, grows the economy, feeds the nation, nourishes people and protects the environment.
Early in the Autumn we’re expecting the Circular Economy Strategy which is likely to include a consultation on reuseable glass bottles especially in the ontrade, examining how to overcome any barriers in pubs and bars. This is linked to the forthcoming Deposit Return Scheme (DRS), being introduced in October 2027, as well as the Extended Producer Responsibility (EPR) scheme which came in this year.
As always in Wales they’ve committed themselves to doing things completely differently than the rest of the UK and recently launched its “Delivering a Best for Wales Deposit Return Scheme” consultation on including glass in the DRS. Wales wants to include single use glass in the DRS when it goes live in October 2027 with a move to reuseable glass in the near future when the rest of the UK has excluded glass. Whilst Wales is proposing a de-minimis similar to EPR – which could exempt most
small breweries - it’s still likely to create confusion, trade barriers and additional costs.
On top of this we’re now expecting an alcohol labelling consultation as part of the Government’s 10 Year Health Plan. This is likely to including mandatory health labels such as pregnancy, drink driving, Chief Medical Officer’s guidelines, calories and nutritional information as well as possible cancer warnings. We hope, at least, that they co-ordinate any labelling changes across government so brewers don’t have to keep re-designing them. As part of this, Ministers will also look again at the no and low descriptors and consider whether the alcohol free definition could be extended to include beer up to 0.5% ABV as it is in many other countries. At the same time, they’re planning to restrict nolo beers to over 18s.
Also in the autumn, the Government is likely to outline a new Road Safety Strategy to reduce deaths and injuries on our roads. A move to reduce drink driving limits in England and Wales from 35 micrograms of alcohol per 100 millilitres to 22 micrograms
Ministers will also look again at the no and low descriptors and consider whether the alcohol free definition could be extended to include beer up to 0.5% ABV as it is in many other countries. At the same time, they’re planning to restrict nolo beers to over 18s.
(as they have in Scotland) is expected. This comes as government statistics showing a 14% fall in fatalities in 2023.
At the same time, we should be getting an update on the Review of Market Access for small breweries. Readers will remember that the government announced this review in the Autumn Budget 2024 and have been examining the supply, sale and dispense of draught beer in the UK pubs market.
Linked to this, we’re also expecting next year an update on the Pubs Code following the Statutory Review which closed over the summer. This could potentially include changes to the Pubs Code Adjudicator and the regulation of tied pubs.
And that’s not to mention the Autumn Budget itself which should include an announcement on Alcohol Duty levels from February 2026 as well as Business Rates reforms.
With all these things on the horizon, we have to keep reminding politicians that they need to leave you with enough time to make and sell beer – otherwise there won’t be any small breweries left.
As ever, if you want to know more or have any views on any of these issues please do get in touch using the details on this page. Equally, if you’re interested in hosting an MP visit please let me know.
Barry Watts is Head of Public Affairs and Policy at SIBA. He covers political relations and policy for SIBA members. He can be contacted at barry.watts@siba.co.uk or 07977837804.
T
Consistency: The foundation of independent beer success NI D E PENDE N
THIN K I GN
For this edition of the magazine we are extremely pleased to welcome a new regular columnist, Gail Lumsden, Chair & CEO of Vocation Group. Gail has a wealth of experience in senior roles within the drinks industry, including at Diageo and SABMiller, and as the now CEO of Vocation Brewery she will be sharing her business insight and ideas on where independent brewers need to focus in order to succeed in a tough market…
In independent brewing, creativity and flavour often steal the spotlight. We celebrate innovation, seasonal specials, and bold ideas – and rightly so. But, behind every great beer business is an often-overlooked cornerstone, which is consistency.
For independent brewers, consistency is more than a technical standard. It’s a promise to your drinkers, a mark of professionalism to your trade partners, and an enabler of growth. It’s what earns repeat purchase, builds trust, and ultimately gives creativity a solid platform to shine.
In short, consistency guarantees quality at every touchpoint – meeting customer and consumer expectations, building confidence in your brand, and inspiring advocacy.
A culture, not a checkbox
Consistency isn’t just about flawlessly replicating beer recipes and implementing processes. It needs to be fostered as a culture that runs through every part of your business.
I often liken a business to a rocket. Your brand is the nose cone, piercing the atmosphere to reach consumers and customers with the entire team – across functions and channels –aligned behind it, firing on all cylinders to deliver a consistent and excellent experience to customers and consumers.
While big brewers have the advantage of automation, sophisticated systems and deep pockets, independents can still meet that same standard without becoming bureaucratic or soulless. The goal is to build repeatability without losing agility, originality, or the values that make you special.
The art & science of repeatability
Achieving consistency doesn’t mean stripping away creativity. It’s about staying true to your brand identity and story, while refining processes and ways of working. Independent Thinking: Gail Lumsden, Vocation Group
Gail Lumsden, Chair & CEO of Vocation Group, is a board-level leader with expertise in strategy and driving profitable growth. Drawing on her extensive experience in board and non-executive roles, as well as senior executive positions at Diageo and SABMiller, she’s responsible for leading Vocation and championing growth, quality and innovation.
Photo credit to Jon Nicholson
Independent Thinking: Gail Lumsden, Vocation Group
At Vocation, we don’t pasteurise our beers because we believe it diminishes their flavour and character. As a result, the pursuit of consistency and shelf stability is more craft than science, and it’s a challenge we embrace. We have, and continue to invest, in process improvement, training, and quality assurance while working hard to preserve the flexibility and bold flavour innovation that defines our business.
This balance is where independent brewing excels. Consumers aren’t just buying a beer –they’re buying into a story, a flavour journey, and a brand they can rely on.
Every touchpoint tells your story
Consistency extends across the brewing process; beer quality, flavour, visual appeal, aroma, shelf life and stability are non-negotiable, but it doesn’t stop there. Consumers and customers also need to rely on dependable service levels, customer service and professional interactions with your team. Your brand identity and story should be relevant and communicated consistently too –everything from the clarity of your messaging to the design of your packaging.
Every touchpoint, whether that’s a pint poured at the bar, a conversation with a sales rep, or a social media post, should reflect your brand identity and values. Inconsistency can erode consumer and customer confidence, incur costs and time to put right and ultimately cap your ability to grow. In a tough
economic climate especially, consumers want to be confident that they’re spending their hard-earned cash on a brand that will deliver a great beer experience every time.
Lessons from other craft industries
Independent brewers aren’t the first artisans to grapple with the challenge of balancing craft and consistency. Union Hand-Roasted Coffee is a prime example, having built a reputation for exceptional quality while scaling up and staying true to its direct-trade ethics.
In wine, Chapel Down shows how precision, investment, and care can transform a locally produced wine into a nationally recognised brand. Then there’s artisan chocolatier Pump Street that has demonstrated how small-batch creativity can coexist with meticulous quality standards rivalling large-scale competitors –earning them global acclaim.
These sectors prove that smaller producers can achieve excellence without the deep pockets of multinational giants.
Scaling quality without losing soul Consistency doesn’t require massive investment in capital expenditure; it requires clarity, discipline and a willingness to learn. Start with your people by investing in training and mentoring to turn your brewers and sales reps into brand ambassadors. Also listen closely to your drinkers – their feedback and perceptions are invaluable. Tighten your processes where they matter
most, mapping workflows and creating checks that safeguard quality without stifling creativity. And don’t underestimate the value of peer learning - our independent beer community thrives on shared knowledge, and collaboration is often the fastest route to improvement.
These are achievable steps for breweries of all sizes, and they pay dividends in consumer trust and the quality of customer relationships.
Consistency for growth
At its heart, consistency is a foundational growth strategy. It helps independent brewers break out and compete for a wider audience.
A business with scale and structure – even modest scale – can use economies of skill and organisation to deliver quality and reliability, without compromising on soul or creativity. Competitive advantage rarely comes from a single ‘silver bullet’. It’s the combination of multiple strengths or assets coming together to deliver value to consumers and customers through a consistent experience of exceptional beer, strong customer service, and a clear and compelling brand.
As independents, we can’t always outspend the majors, but we can blend creativity with consistency. Creativity draws drinkers in, but consistency keeps them coming back. When those two forces meet, that’s when smaller breweries can grow into strong, sustainable brands – and that’s how we will keep beer exciting, accessible, and thriving.
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IS YOUR BREWERY
Offering a range of Membership benefits from as little as £3.15 per week, SIBA, the BIG Voice of Independent Beer is the one stop shop for Independent Craft Breweries SIBA are committed to ensuring that our Members’ are equipped with the Tools, Legislative advice, access to market and insight data required to run a successful Brewing business Look out for the * to see what you could be saving by joining SIBA
SALES
Various opportunities for increasing sales within the on and off trade accounts through direct delivery, resources or exclusivity at prestigious events
PROMOTION Exclusive access to promote your beers at prestigious events such as the British Guild of Beer Writers Awards, BeerX and much more Access to the BGBW event would cost a single brewery *£4k, with other events costing much more.
INDIE CAMPAIGN Stand out from ‘big beer’ by increasing visibility on your brands with discounted Indie bottle Caps, Cask Crowners, Keg Promo fix - assuring consumers that they are buying from an Independent Craft Brewer
An option for all SIBA members to develop on trade sales by supplying to large pub operators at a price band of your choice and with favourable payment terms
INTEL
The average Beerflex Member generating *£15k turnover.
Raising the bar for your brewery and beer by obtaining invaluable industry information and data
REGIONAL MEETINGS Access to quarterly meetings, with presentations from industry experts and members of the SIBA Management Team, with complimentary food and beer for you and your fellow brewers.
LOBBYING Securing Support & Advice via Political representation with a user friendly synopsis of Government Legislation available to members
GOVERNANCE Eligibility to take a seat at the table of SIBA Board Directors, helping set the strategic direction of the trade association
BREWING IN BRIEF Weekly email newsletter, containing member news, Industry news and upcoming events. A snap shot of the week in brewing.
CRAFT BEER REPORT Opportunity to contribute towards data insight and analysis on brewing businesses and the industry, providing invaluable data for your business planning.
SIBA LEGAL HELPLINE: 0845 671 0277
BUSINESS ADVICE & ACCOUNTANTCY FREE one-hour consultation from Johnston Carmichael, who offer brewers a wide range of services, from payroll and accounting to corporate finance, taxation and business strategy
LEGAL ADVICE Members can contact the dedicated SIBA Legal Helpline, facilitated by Napthen’s Solicitors for 1 hour FREE advice With legal specialists covering England, Scotland, Wales and Northern Ireland ensuring no eligible SIBA member goes without. There is no limit on the number of times members can contact the helpline. Potential saving of *£200 per call
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From Legal issues, to user friendly calculators and Tools, SIBA has its members covered in all areas with the Business Benefits, potentially saving each member a substantial amount of time & money
HR & EMPLOYMENT Covering all areas within HR & Employment, SIBA Members have access to an array of Templates to customise to their own business branding in addition to a 30 min *free* HR consultation with a team of HR experts Estimate value exceeding *£3000
COMPLIANCE Assisting members with legal compliance, a number of Tools are available for members to customise to their own business needs From HACCP and traceability tools, H&S guides, a practical guide to labelling your draught and packaged products and Insurance guidance to ensure you are fully covered Est value in the region of *£3000.
COSTING TOOL A Tool aimed at smalled brewers whom perhaps are unable to justify the expense of accounts personnel. Members can access at any time the Brewery Costing Tool to ensure that your sell price is calculated to run a sustainable business.
DEBT RECOVERY & DISPUTES Debt recovery & insolvency are hot topics at the moment and members can access free of charge template letters to customise and issue Saving on average *£500.
ALCOHOL DUTY In addition to ensuring Independent Brewers voices are being heard in Government, SIBAs Political team supply members with user friendly guides and simplified Duty calculators.
Unlocking access to exclusive SIBA Member Benefits, resources and everything SIBA, via the SIBA Members Toolbox, whether it be entering Awards to accessing the legal portal, potentially saving each member in excess of *£5000
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WEBINARS Opportunity for you and your team to attend an unlimited number of live & recorded webinars covering a range of subjects Saving *£80 per webinar
AWARDS With Beer Competitions for cask, keg and packaged judged by beer sommeliers and Business Awards judged by industry leaders, members have unlimited entries into SIBA Competitions with winners having the opportunity to be included within exclusive event promotions and to liaise with buyers and retailers across the UK *£450 (based on three entries into similar awards)
FREE ADVERTISING Forget Facebook Marketplace - SIBA Classified Ads is the place to advertise everything and anything Brewery related From equipment for sale or a wanted section, all ads are free to members. Job vacancy? Find the right candidate by posting for free on the SIBA Jobs Board. *£85.
CASK REPATRIATION INC ORANGE LABELS Protecting your assets with cost effective semi-permanent labels to affix to containerskeeping track of your containers across the country!
BEERX Owners of the UK’s largest Independent Brewing Trade Show, members can access SIBA’s flagship event FREE A forever expanding Trade Show showcasing the best beer industry suppliers and packed seminar schedules, from workshop to informative seminars led by key industry personnel - saving *£65, based on 2x Delegate Passes
Specification:
OG: 1.054
FG: 1.012
ABV: 5.5%
Target Water Profile:
Mash pH 5.2
Ca 204.6 ppm Mg 15.3 ppm Cl 204.3 ppm
364.6 ppm
Colbier – Rondo ESB, 5.5% ABV
Malt Bill (Mash at 67°C for 60 minutes)
4.43kg Crisp Maris Otter (91%)
260g Crisp Crystal 240 (5.3%)
150g Crisp Amber (3.1%)
30g Crisp Roasted Barley (0.6%)
Boil (60 Minutes)
10g Northern Brewer @ 60 mins
20g Challenger @ 60 mins
20g Fuggles @ 30 mins
20g Goldings @ 30 mins
10g Fuggles @ 10 mins
Fermentation (7 days)
Colbier use Jasper Yeast JY037, which is similar to Wyeast WY1968
Pitch at 19°C and let it free rise to 21°C
his mind, Mike found himself spending a great deal of time looking at brew kits for sale online.
Vik explains concerns about the timing not quite being right: “Mike stumbled across the right-sized kit at a very decent price, with lots of auxiliary bits of equipment included, it then became a question of asking, do we take the leap? Is now the right time? Knowing that it’s never the right time to start up a new venture, and with so many major but unpredicted worldwide events affecting the industry over the few years prior (the war in Ukraine, the COVID-19 pandemic), you never know what’s just around the corner. Which made us think that waiting for the ‘right’ time could mean this never happens.”
Come September, Mike and Vik were setting off on a 3-week trip to Korea and decided to set themselves the deadline of the end of their trip to finish mulling things over and make a decision.
Vik continues: “Whilst on that trip, we decided to go for it. Despite not having a background in brewing, I joined Mike in starting the new venture and when we shared our decision, another close friend of ours was also keen to come on board to help get the business up and running. Colbier was born! From there on in, it was months of prep work - securing premises, choosing a name and branding, planning the first brews, applying for the various licences and permissions, etc. On the 15th January 2024, we finally got the keys to our unit and gave ourselves six weeks to get the place set up, including digging out our own drains and building a brewery floor. It was an incredibly nerve-wracking time to be launching a new brewery, amid frequent news of both breweries and pubs closing. Despite this, we persevered,
full steam ahead, with our first brew day on 1st March 2024 and finally launching Colbier with six different beers across three launch nights around Merseyside later that month. It was certainly a whirlwind six months!”
The brewery launched with an immediate impact, impressing with the range and quality of those first brews. At SIBA Beer X in March 2025, Colbier was named “Best New Independent Brewery” at the Business Awards.
What did winning that prestigious award mean to the team and how has it helped spread the word about Colbier?
Mike recalls: “We were genuinely shocked, we honestly didn’t expect to win anything at the SIBA business awards and we were honoured to even be shortlisted for three awards (including both Best Concept Design and Best Independent Craft Brewery Webshop in collaboration with their branding consultant Hop Forward). So, yes, we were elated, honoured and really grateful. It felt very affirming – when you know how hard you’ve worked over the past year, how stressful and exhausting it can be at times, with many long, long days and a lot of plate-spinning, to have that work be recognised and know that we must be doing something right was really very encouraging.”
Vik continues: “We have only been a very small team from the get-go. We’ve literally built the brewery from the ground up with ad-hoc pieces of kit bought here and there - and we know that there are still areas to improve and equipment upgrades needed - but to have our business recognised within the first year helped us to really appreciate all that we had achieved within such a small period of time. When you are in the thick of it and wearing so many different hats, it can be hard to take a step back and see how far you’ve come. So this has definitely helped us spur us on from that perspective. Finally, we are really grateful for the exposure that this has given us – it has helped to put us on the map and we’ve already had breweries reach out to us wanting to collaborate with us, and pubs from different corners of the country enquiring about our beers.”
Moving on to the beer, what is it you love about ESB as a style and what were your key considerations when designing the recipe for Rondo? Where did you take inspiration from?
Mike reminisces: “This beer in particular takes me back to the ESBs that Gaz Matthews (founder of Mad Hatter and Gibberish) used to make, when we worked together, over 6 years ago now. Gaz’s takes on the style were delicious, warming, malty and moreish. More generally speaking though, we try to reproduce traditional, British styles as well as we possibly can, without straying too far from the original style whilst keeping them current and appealing to a wide range of drinkers. We also try to create beers that other people may overlook as boring or basic compared to some of the mad, hype-driven beers on the market these days. We feel that there is an elegance in the simplicity of these classic styles, plus loving our proper, British cask ales as we do, it would be remiss not to include an ESB in our range!”
Tell us about the recipe, talking us through the water profile, grist, hopping, yeast selection and fermentation.
Mike reveals: “For this recipe, we’ve gone with Maris Otter as our base malt, a favourite of ours as we love the biscuity, almost toffeeflavoured malty backbone it provides. We’ve then used classic British heritage hops, like Fuggles and Goldings, to honour this traditional British style. Finally, we only use Jasper Yeast for our yeast here at Colbier, not only for the quality of their products but also because their guidance and customer service has always been fantastic. In this recipe, the yeast used is similar to Fuller’s ale yeast.”
Guest writer: Jonny Garrett
The case for cask
Award-winning beer writer Jonny Garrett has been spearheading a campaign to get UNESCO approval for cask ale to be protected with ‘intangible heritage’ status. Here, he tells us how and why he thinks our national drink has earnt its place as a such a cultural phenomena, and what it could mean for the cask industry in the UK…
I think we all went a little crazy during the lockdowns of 2020, but our collective cabin fever expressed itself in remarkably varied ways. I wasn’t queuing up for bread flour or toilet rolls. I didn’t buy a Peloton bike or take up crochet. No, I decided to dust off my homebrew equipment, make a best bitter, and install a beer engine on my coffee table.
As it turned out, it wasn’t the outside I was missing, it was the pub. And more specifically it was cask ale, which I could only find at the pub.
The first time I poured my very own pint of Best (through a sparkler, obviously) was a significant moment. For one, my initially sceptical wife saw the value of having cask on tap without having to leave the sofa. It also made the basis of a video on the Craft Beer Channel that went semi-viral (132,000 views and counting). But most importantly, it made me realise just how central cask ale is to my love of beer and pubs. The response from the internet (and my wife) assured me that I was far from alone.
As the lockdowns eased, I began looking into the idea of a documentary series that would dig into the joy of great cask, and encourage everyone heading back to the pub to look at the cask lines first. The plan was to make five episodes that addressed the key conversations around cask ale – what it is, how it’s served, where it’s served, its historical importance and its uncertain future.
We started filming Keep Cask Alive in the late summer of 2021. During shoot days at places like the Old Fountain in Old Street, Fuller’s, Hook Norton Brewery, and the original micropubs of Thanet, a few truths really hit home. Most significantly I came to realise that while it’s very tempting to paint a bleak picture of cask ale’s prospects, the truth is a lot more positive. Far from being a serving method that’s dying out, I came to see it as a thriving culture that is being held back. In terms of numbers it amounts to the same thing – cask ale sales are still slumping, and pubs are still closing – but this reframing changes how we talk about the issues, and how we go about fixing them.
The reason why I still see potential in the cask ale market is not just because it is a vital part of our nation’s identity and social life, but because its unique attributes mean it should appeal to younger generations. It is a local product, made most by small and independent businesses. It is, generally, more sustainable than other styles of beer both in production and distribution, and it varies more geographically. Thus, in a world where people care more and more about where things come from, who made them, and what impact they have on the world, the cask ale pumps are where drinkers should look first. I think that opinion is born out
Jonny Garrett is a multi-award-winning author, journalist, filmmaker and podcaster. He’s best known as the cofounder of the Craft Beer Channel, a Youtube channel with over 170,000 subscribers. He has written four books, including The Meaning of Beer and A Year in Beer, and hosted talks all over the world, including one at the World Economic Forum about beer’s influence on the world. He was British Beer Writer of the Year in 2019 and 2022, and is the only writer to have won the Fortnum & Mason Drinks Book of the Year twice.
Most significantly I came to realise that while it’s very tempting to paint a bleak picture of cask ale’s prospects, the truth is a lot more positive. Far from being a serving method that’s dying out, I came to see it as a thriving culture that is being held back.
in the positive growth we saw among SIBA members in this year’s Independent Beer Report.
For me, this idea was revelatory. I may work within the industry, but as a writer and broadcaster I have little influence over the razor-thin margins, high duty rates and access to market issues that hurt cask sales. But the notion that beneath the economics is a still-flourishing and exciting world showed me a way I could help.
When we think about UNESCO designation we typically think of things like the Pyramids of Giza, Stonehenge or the Taj Mahal. These are physical examples of heritage that both deserve and need protection. However, there is a lesser known UNESCO convention that looks to protect cultural phenomena, known as “intangible heritage”. Examples of similar things that have been given this designation include Belgian beer culture and the French baguette. Unlike PGOs and PGIs that protect specific products tied to a certain geography, intangible heritage is about championing the cultures that surround these kinds of things – so in the case of Belgian beer it includes all beer styles, historic breweries, Belgian beer bars, traditional glassware, and more.
Cultural heritage that is recognised by UNESCO gets several benefits – the potential for funding, education that focuses on younger generations, and of course governmental pressure and incentive to protect it. It also comes with the potential for a huge awareness and marketing boost, something Belgian beer saw when it was recognised
nearly a decade ago. It’s fair to say that cask ale is in desperate need of all these benefits.
On the last shoot day of the series, sat drinking pints of Mild at the Southampton Arms in north London, we decided to make a pledge – to get cask ale UNESCO recognition as Intangible Heritage. What we didn’t realise was that, at the time, such a feat was impossible.
Our intention was – and indeed is – to follow in Belgium’s footsteps and get UNESCO recognition of cask ale, alongside the places that make and serve it, whether that’s a taproom, pub or festival. Unfortunately, however, we quickly learned that the UK had never ratified that element of the UNESCO convention. And so, after seeding the idea in the minds of influential brewers and indeed MPs, there was little else we could do.
The idea went on the backburner for nearly two years, until out of nowhere the Conservative government announced a consultation into ratifying. The text of that consultation made it look like ratification was inevitable – it was just a question of what happened next. And so we sprung into action, gathering a whole host of sponsors to help us work on the project and to film another series of Keep Cask Alive. This time the series had a more specific purpose: to collect video evidence that would eventually be used in our submission to UNESCO, and to document our attempts to get cask Ale on the government’s radar.
Continued on page 33
For all samples, from beer wort to packaged product
Quick results without separate calculations or distillation
Calibration and adjustment with deionized water only
Guest writer: Jonny Garrett
With the amount of interest in being part of the campaign and documentaries we eventually had nine sponsors and seven episodes. Our travels took us all across England, tracking the regional variation of Bitter, filming the barley and hop harvests, drinking Harvey’s at a premier league football ground, and lots more. We also went to Belgium to meet the people behind their successful UNESCO bid, and to Parliament to pitch our idea to the chair of the All Parliamentary Pub Group.
At the end of the series we launched a petition on the UK government website, requesting that Cask Ale is recognised at a national level as “living heritage” – essentially a list from which the UNESCO bids will be chosen. At the time of writing it has over 35,000 signatures and while this is lower than the 100,000 required to trigger a debate in Parliament, it did get an official response from the Department for Culture, Media and Sport (DCMS) welcoming the idea.
I look at the future of cask in a much more positive light than I did back in 2020. Cask ale is never going to disappear entirely, but its future as the lifeblood of the independent British beer industry is far from assured.
As it stands we are still waiting for submissions to open for the living heritage list, but we have been assured it will be this autumn. We are still not certain what this application process will look like, but we expect it will be based on the UNESCO process, albeit significantly simpler. Our communications with the DCMS imply they intend to create a long list of nationally recognised cultures, but have little intention of putting any forward to UNESCO for the next few years. The reasons for this are unclear, likely a mix of not wanting to create too many legal obligations for themselves by having multiple cultures listed by UNESCO, uncertainty about how preservation will look in practice, and need for the four nations within the UK to get equal billing.
As a result, our campaign has shifted slightly. We believe that recognition of cask at the national level is almost inevitable, and the thrust of our campaign needs to be towards accelerating applications to UNESCO and ensuring cask ale is at the front of the queue. To do so we have teamed up with all the relevant industry bodies – SIBA, CAMRA, the BBPA, the BII and Cask Marque – and asked them to apply pressure to MPs and civil servants in all the departments that might see a benefit to cask ale’s UNESCO status. Since beer permeates so many industries and elements of society this includes the departments for agriculture, tourism, business, and more. Our hope is that staff in these roles will be putting pressure on the Department for Culture, Media and Sport and we have seen expressions of support for our campaign come from several places, all currently off the record.
Until the initial list is drawn up it will be hard to know where we stand in terms of pitching to UNESCO but, in our opinion, as an example of living heritage seen right across the UK, that touches so many industries, communities and lives, making cask the very first application makes a lot of sense. That’s the point we’re pushing to politicians, civil servants and the public. We’d love to see you back it by sharing our progress and documentaries.
I look at the future of cask in a much more positive light than I did back in 2020. Cask ale is never going to disappear entirely, but its future as the lifeblood of the independent British beer industry is far from assured. As much as I loved having a cask ale pump on my coffee table, I’d much rather be drinking it in the pub.
Marketing Director - Drop Bear Beers
Brewery viewpoint: Ossett Brewery & SALT
Edd Simpson, Managing Director of Ossett Brewery and SALT, looks at how cask beer can capitalise on the trail already blazed by craft beer… If I asked you to define “craft beer,” what would you say? The Cambridge Dictionary describes it as “beer made using traditional methods in small, independent breweries.”
Most other definitions are similar. What they don’t mention is style, flavour, or consumer experience. By this definition, many regional cask brewers could rightly call themselves craft. Yet in practice, the words cask and craft conjure very different perceptions. Why is that, and what can cask learn from craft’s success?
I want to explore this by drawing on my experience leading two breweries: Ossett Brewery, a progressive cask producer with nearly three decades of heritage, and SALT, our craft keg brand launched in 2018.
On paper, Ossett fits every definition of craft - independent, small scale, quality-driven. But when we considered entering the craft keg market, it felt more realistic to launch a new identity than reframe Ossett. Thus, SALT was born.
At the time, craft was fresh, aspirational, and exciting. Its consumers were youngermainly 20 to 34 - more diverse, and open to discovery. Craft carried a premium reputation: it looked and felt modern, justified higher pricing, and resonated with the spirit of exploration.
Cask, meanwhile, was burdened with stereotypes. Its drinkers were overwhelmingly older, 92% male with an average age of 58. It risked being seen as dusty and dated. Yet here lies the irony: the very qualities Gen-Z consumers say they want - heritage, authenticity, provenance, craftsmanship - are the qualities cask already delivers. The issue is perception, not product.
So how can cask reclaim some of the energy that has propelled craft? I believe there are three key areas where it can learn: premiumisation, innovation, and modernisation.
How can craft keg help influence the future of cask?
For cask to thrive, it must shake off the notion that it is the cheapest pint on the bar. At Ossett, we’ve always prioritised quality and positioned ourselves as premium, but the wider category often undervalues itself.
The data is clear: premium cask is driving growth. CGA figures show that while the overall market is shrinking, Timothy Taylor’s - arguably the UK’s most premium cask brewer—is still in growth. Consumers are willing to pay more, but the opportunity is not being fully offered.
According to the Morning Advertiser’s Beer Report 2025, the average pint of Neck Oil in the Midlands is now £6.19, while on average cask in the same region is priced under the £5 mark. Why should the most authentic and heritage-driven beer be the cheapest? Consumers don’t hesitate to pay £6 for a keg IPA yet resist cask above £5. The inconsistency is striking.
Craft teaches us that visibility and positioning are crucial. With SALT, we partnered with Michelin-starred restaurants, collaborated with chefs, and worked with premium on-trade groups. This reframed perception and gave our beers prestige.
For cask to premiumise, it must be seen in premium settings and marketed as the quality product it is.
The second learning is innovation. Human nature resists change but standing still is a greater risk.
At Ossett, each brand evolution sparked mixed reactions. Some welcomed it, others were sceptical. But doubts faded quickly; consumers adapt when they trust the brand. The real danger lies in refusing to evolve.
Innovation must also happen on the bar. Our best-selling beer, White Rat, began as a brewpub experiment. It resonated with drinkers, developed momentum, and is now our flagship beer. Its success shows that palates change, and brewers must keep pace with evolving trends and be ready to bush brewing boundaries.
We need to innovate in our messaging around cask. It’s not just another dispense format, for centuries, cask has been part
of the social fabric of pubs, representing freshness, craftsmanship, and community. What makes cask special is that it’s a living beer - secondary fermentation happens in the vessel it’s served from, the pub itself is part of the brewing process. That level of care and interaction between brewer, publican, and customer doesn’t really exist anywhere else in the world.
Finally, cask must modernise, particularly in branding and marketing. Craft breweries excel at this, using bold design, playful storytelling, and digital engagement to reach younger audiences.
Cask, by contrast, has often been slow to adapt. Too many brands remain traditional to the point of looking dated. There is, of course, a danger of overcorrection. Cask shouldn’t abandon its roots or try to mimic craft so obviously that it looks awkward. But there is a middle ground.
Living with SALT has sharpened our understanding of what resonates with modern consumers. That doesn’t mean erasing heritage. It means asking: what does the future of cask look like, and how can we ensure it remains appealing to tomorrow’s drinkers as well as today’s? A refreshed design, sharper storytelling, or stronger social presence can all help.
Cask is not disappearing. It remains a cornerstone of British pub culture, loved by a loyal base. But for it to thrive rather than merely survive, it must lean into its strengths—heritage, authenticity, craftsmanship - while also borrowing craft’s lessons in premiumisation, innovation, and modernisation.
For me, cask is the most authentic beer style in existence. It deserves to be considered premium craft. The foundation is strong; what’s needed now is education, ambition, and a progressive mindset. If brewers, retailers, and the wider trade embrace that challenge, cask can secure a renewed rolenot just preserving tradition but shaping the future of beer in Britain.
Find out more at www.ossett-brewery. co.uk and www.saltbeerfactory.co.uk
Brewery Viewpoint
Racking your Brains
Iconic 143-year-old Welsh brewery Brains went through a turbulent time following the acquisition in 2021 of its pub estate by Marston’s. But the business, now solely focussed on its brewing side, has come through that change still fiercely independent, family-owned, and with the unfaltering loyalty of the customers within its Welsh heartland. The team has more recently been through a re-brand, although this was a process of evolution rather than revolution, as the historic brand is still held in such high regard by its customer base. Operating out of a state of the art site in Cardiff, the large capacity brewery, which had been opened in 2019 and previously supplied Brains’ vertically integrated pub estate across Wales, now devotes 40% of its capacity to contract brewing which keeps the team busy and is a shrewd financial move for the newly slimmed down business. Independent Brewer’s Editor Caroline Nodder met up with Head Brewer Bill Dobson and Head of Marketing Sara Webber, who is also a Regional Director at SIBA, back in early September to find out more about their journey with Brains, how they approached the restructure, and what the focus is for them now…
Brewery Basics
Name: SA Brain & Co
Founded: 1882
Location: Dragon Brewery, Cardiff
Annual production: 70-80,000HL
(approx. 40% contract brewing)
Production split: 64% Cask, 24% keg & 12% small pack (Brains brands)
Head Brewer: Bill Dobson
Total Staff: 33
Core beers: SA Gold (4.3% ABV golden ale), Brains Dark (3.5% ABV dark mild ale), Rev James (4.5% ABV best bitter), Barry Island IPA (5% ABV American style IPA) & No Brainer IPA (0.5% ABV low alc beer)
Tell us a bit about your own background and how you got in to brewing.
Sara: “I've always wanted to work for Brains since I was a little girl coming off the train from Bridgend to Cardiff and smelling the hops. It is such an iconic brand in Wales to work for. So I went through various different marketing roles, and then the role at Brains came up and I thought, that's mine! So I started in 2019, but I was then TUPEed over to Marston’s for 18 months, and then came back to Brains. When I was at Brains in 2019 I looked after the pub estate, so the marketing and the retail marketing, and then when I came back, I looked after the brand, obviously, because we don't have a retail estate anymore. I spent that 18 months at Marston’s integrating the Brains pubs into the Marston’s estate. The culture was different, and the pub styles were very different. It was quite challenging to fit our type of pubs into their estate, because a lot of the Marston’s pubs are very food orientated, rather than traditional pubs. It was challenging and really interesting. But coming back to Brains, Brains is an iconic Welsh brand. What Welsh person wouldn't want to work for Brains?”
Bill: “I've been at Brains since 2007. Prior to that, I started my brewing career in 1994 when I graduated from university with a chemical engineering degree. I was trying to find a job, and applied to Carlsberg, who at that point, owned the Ind Coope brewery in Burton and for some reason, they decided to offer me a job. So I started working for what was Carlsberg, technically, at the time. And I loved
it, I loved the industry. But then things started to get a bit turbulent. The brewery got taken over by Bass eventually, and this was all in my first four years of employment in the brewing industry. So I became part of Bass, and then part of Interbrew, briefly. And then we got taken over by Coors. So I stayed in the same brewery, which was owned by four different companies within my first six years of brewing. I did loads of different roles in production, and then I'd actually moved into a purchasing role. So I was buying all the raw materials for Coors in the UK – a scary amount of money I was spending. I did that for three years, but I wanted to get back into production, and the roles that I coveted just weren't the roles that were present in that company anymore. Then I had a phone call out of the blue to say there's a job going to Brains. Are you interested? The role of a Head Brewer in a company like Brains is so challenging but rewarding at the same time. When you work on a new product, it's about the satisfaction you get from creating something and then people out there drinking it and enjoying it and feeding back. That's what gets you out of bed in the morning. The beer industry is second to none, in my view. It's obviously always evolving. But it's an industry where people talk to each other and know each other and help each other, which is really important.”
Continued on page 47
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Meet the Brewer: SA Brain & Co
What was the thinking behind that deal with Marston’s and the restructure, in terms of the business and the beers?
Bill: “So obviously, I've been here for 18 years now, and I think from almost day one of being at Brains, the old brewery site, which is now being developed, was not going to be fit for purpose, for the future. And Brains had big decisions to make. Do you invest in that site or do you sell it? And to be honest, it wasn't a hard decision because of its location and its size and its age. It would have been the wrong thing for Brains to do to invest in the site, our old site, when there was a need to move and find something fit for the future. But that took a long time to come to fruition. So, end of 2017 was when we found this site and we bought it and started fitting it out and moved here eventually in 2019. We're fit for purpose now. But it was then the pub side that was needing to be redeveloped again. Covid then came and put a spanner in the works. This whole company was set up to make money through its pubs, and suddenly those pubs weren't able to make money anymore, and therefore something had to change. I think we were fortunate in the end, that we made that call early in a position that actually stopped the whole company going under, which many have done. I don't think it would ever have closed, but it would have probably gone into administration and been sold off to the highest bidder. Thankfully, there was some tough decisions made and doing the deal with Marston’s to lease the pubs out, let it evolve to where it is now. So it doesn't run any pubs directly, but it's still here and proud and making beer in Cardiff. It's very different, because obviously we were predominantly a pub company first, with the brewery, now we're just a brewery. So the team is that very different. But I'm still here. I'm still loving it. It's a great place to be. We've got a fantastic team here.”
What is the focus going forward for the relaunched business?
Bill: “The industry is extremely tough at the moment. Because buying a pint and drinking in a pub, or drinking and eating in a pub, is becoming more of a luxury than an everyday occurrence. That's what we've got to fight. And we've also got to continue to match up to where that consumer demand is. But Brains has got a huge amount of tradition and loyalty behind it. Sara’s going through this rebranding process at the
I've always wanted to work for Brains since I was a little girl coming off the train from Bridgend to Cardiff and smelling the hops. It is such an iconic brand in Wales to work for. So I went through various different marketing roles, and then the role at Brains came up and I thought, that's mine!
Sara Webber
moment, and it's about melding those two things together. We've done a load of different special beers this year, and they've gone really, really well. Our biggest volume is cask beer and our biggest beer is Rev James. You can’t ignore that, so it's about complimenting that tradition with being progressive as well. We still believe there's a massive place for good quality cask beer, the right brands.”
Sara: “With our heritage range, it's very much about winning back Wales. We were very dormant for a period of time, with Covid and everything as Bill has already alluded to, and you obviously lose traction, as did everybody. So winning back Wales with our heritage range is really important for us. Then from a Rev James point of view, it's not synonymous with Wales, it's just synonymous with a really, really good quality beer. And I think for that, it's about UK penetration. And we're investing in Rev James quite considerably over the next couple of months.”
Is the family still involved in the business after the restructure?
Bill: “There’s one non-exec family board member, but we don't have a big cast of 1000s on the board because we can't afford it anymore. The business doesn't warrant that. But the family still owns the company. We haven’t sold out! We're still here and we’re not owned by anybody else other than the original family shareholders. And they're immensely proud, but equally supportive as well, because they could have taken a different view and a different decision, but they haven't. They take less of an active role, but they're still sat in the background, backing what we're doing, which is really important.”
What is the ethos behind the beers you brew?
Bill: “Our core brands are still the same, and we launched our lager, Bayside Lager, after the first round of Covid, because that was in our plan that once we moved to this brewery, we had better capability to produce a lager. So despite then not having our own pubs to sell it in, we still did that. And that was a really good move, because it was ready to go. We just had to pause it for six and a half months. Obviously, it's become more difficult not owning our pubs. You've got to fight for space on any bar, so that fight continues. And we already had our product, Barry Island IPA, that's done phenomenally well for us in recent years, and there's more
Continued on page 49
Part of the
space for development there. But we're also finding the real cask people still like to see new things and different things as well. We’ve done a lot of work with the Rev James brand, with existing extensions, and then a new one with Rev Reserve. We know there's an appetite for beers like that. There's still an appetite on cask that people like to try something different, but just not too out there. It's not like craft with weird and wacky ingredients. Sara does a brilliant job of creating the right images and brands and pump clips that make people want to try something different.”
Sara: “I think working really closely with our customers is really important. We've spent quite a lot of time, both in the on- and offtrade, with different customers saying, ‘Well, what is it you want in your estate?’ For Wetherspoons, for example, we've done a porter, which went extraordinarily well. We’ve done Rev Reserve, and we've gone into Waitrose, because it fits that premium brand. I think that partnership with our customers, and improving our relationships with our customers, has gone down really well. Because at the end of the day, they're at the coal face, they can tell us what the customers are asking for and what they want.”
You have recently undergone a re-brand. Talk us though the process and outcome of that.
Sara: “The rebrand has probably been in the offing for some time. We last rebranded in 2019 when we moved into the new brewery, and it was very loud and proud. It was perfect for the time, but beer has moved on. So I think we put a put a line in the sand, and said, ‘Right, let's do some research’. Let's find out when what people think about our brand, and that's both the Brains brand and the Rev James brand, because they don't necessarily sit together for lots of different reasons. And one of the questions was, ‘Is there an opportunity to meld them together?’,
and there was a really clear answer, ‘No’. We did a lot of qualitative and quantitative research. We spent lots of time with both our customers, Tescos, M&B, etc asking them what their thoughts are on how we should move forward as a brand. And we also asked our consumers, we held several focus groups around the UK. And what we found was that the Brains brand wasn't broken. There was a massive amount of love and loyalty for it, which is great because we know that we can capture that now and enhance it. The challenge is how we ensure we keep our core heritage drinkers and modernise enough so that we attract a newer, younger, diverse audience. There's a lot more women drinking beer. So how do we capitalise on that? There's a lot of younger people. So that's our challenge, and we are at a point at the moment where we've had our second iteration of the brand design, which we're really pleased with. There's a few tweaks, which will go back out to customers. But I'm going to say this is evolution plus, not revolution. We don't need revolution for our consumers.”
What are the main challenges you face in the Welsh market at the moment?
Sara: “Route to market is always a challenge, which we know. Hence why I sit on SIBA Cymru, I obviously sit on the SIBA UK board, and our MD sits on the BBPA. From a Welsh perspective, we work really closely with the people that can assist us. I think IB [SIBA’s Indie Beer campaign] has certainly helped. It's gaining traction every day, and that's a real positive. We've moved to IB on our crowns. And I think as a movement, we have much more of a voice. People are starting to understand, you're not going to break it on your own. We need to galvanise our voices together, very similar to the DRS issue that we've got in Wales, which is different to what it is over the border. So, lots of challenges.”
Continued on page 51
the Brewer: SA Brain & Co
Even when they're having the hardest days, we can talk to each other, it's not hierarchical or anything like that. We're all trying to achieve the same thing, and we all support each other. You've got to be thankful of what we do, how we do it, and who we do it with. That sums it up for me.
Bill Dobson
Are you investing in the business currently and if so, where is that investment going?
Sara: “The brand refresh is the main focus. So obviously, our heritage range will get a total refresh. From a Rev James perspective, that brand won't change, but what will change is the campaign around it, and it's quite edgy, and it's quite different, and it's quite modern. It's very different to what we would have normally done. However, again, we took it out to test, and all ages thought, ‘Oh, wow, that's cool! So the biggest investment - there'll be some investment in people and equipment as ever - but the biggest one would be the brand.”
What inspires you most about the industry you work in?
Sara: “I would say the enthusiasm and passion of everyone in the industry, despite the adversity. Because whatever they throw at us, it could be DRS, it could be PRN, duty changes, business ratesthey're all challenging. But whatever it may be, we still manage to plough through it together.”
Bill: “For me, it comes back to, the questions around, why am I in the industry? Why am I still at Brains after 18 years? And I am so lucky to work in an industry that, yeah, it has its ups and downs, and it has its challenges, like I said, but we're able to make things that people enjoy and it puts a smile on their face. And I'm able to do that with a team of people who - I can walk down to the shop floor and have a chat with any of the guys - we are a true team. And even when they're having the hardest days, we can talk to each other, it's not hierarchical or anything like that. We're all trying to achieve the same thing, and we all support each other. You've got to be thankful of what we do, how we do it, and who we do it with. That sums it up for me.
If you had to pick a favourite beer what would it be and why?
Sara: “Mine’s easy. It’s Black, our stout. I think. Because when I started in Brains and looked after the pub estate, we had a really big discussion about whether we should take Black out and put Guinness in, which we did end up doing in the end, to our to our detriment. Because actually, it didn't move the dial. So I spent a lot of time supping Black and Guinness. And I just think it's an unsung hero, I think it's such a good quality product. Guinness has obviously got their marketing right. But, dare I say, our product tastes as good, if not better!”
Bill: “The beer for all occasions for me is SA Gold. I love it on cask, but probably do more of my drinking at home, like a lot of people do, which is sad, but we've been lucky with the weather this summer to have plenty of opportunities to stand in the garden and do a barbecue and things. And the golden rule is I can't even start the barbecuing unless I put it on our WhatsApp with a picture of SA Gold. It reminds me of some of the best downtime, the best family times that I have. So, it's got to be that.”
In praise of haze
Apex Brewing Co’s MD and Chief Brewster Alex Ferris explains why she’s flying the flag for hazy, unfined, unfiltered British beer — and why you shouldn’t be scared of a bit of cloud in your pint…
Let’s get this out of the way: haze is not a fault. It’s not a mistake, it’s not poor brewing, and it’s not a health hazard. In fact, when it comes to what we’re brewing at Apex, a bit of murk is very much the point.
We don’t filter. We don’t fine. We let our beer be beer - naturally hazy, full of flavour, and unashamedly British from grain to glass. And as someone who’s spent the last decade or so in the depths of beer geekdom, elbows-deep in brewing tanks and foraging for ingredients on from England’s green and pleasant lands, I’d like to make the case for why that matters. See, I’m a big believer in transparency - in life and in beer - but not the kind that strips out everything good. When you filter beer, you’re not just making it clearer; you’re often pulling out texture, body, and flavour. When you fine it (especially with animalbased agents like isinglass), you’re making a compromise. And when you chase crystal clarity as a benchmark for ‘quality’, you risk prioritising appearance over substance.
British beer deserves better than to be a copy of what’s happening in the US or Europe. Our climate, our soil, our brewing historyall of it gives us a different profile to work with, and we lean into it hard.
The beers we make at Apex are cloudy on purpose - unapologetically so. That haze? That’s suspended hop oils, proteins from British barley and oats, a touch of yeast still hanging about doing its thing. That haze is flavour. That haze is real. That haze is a pint that’s alive.
As farmers as well as brewers - running a working farm out at Patson Hill in Sherborne, Dorset - we’re deeply rooted in the land. Every brew starts with what’s local, seasonal, and homegrown. We’ve built this brewery from the ground up with as many British suppliers as possible: British steel, British malt, British hops, British hands. The only time we compromised was on the bottling machine (cheers, Italy), but otherwise we’re surrounded by kit made practically a tractor’s roll away.
British beer deserves better than to be a copy of what’s happening in the US or Europe. Our climate, our soil, our brewing history - all of it gives us a different profile to work with, and we lean into it hard. Whether it’s a brooding stout like Toe Out or our raceready, piston-pumping Hot Lap IPA, we’re here to prove that local ingredients, minimal intervention, and proper brewing obsession can still turn out world-class beer.
So next time someone raises an eyebrow at your hazy pint, tell them this: it’s not muddy, it’s modern. And more importantly, it’s honest.
Here’s to beers with backbone, brewed with heart - and a bit of flair.
Apex Brewing Co. is based on a working farm (Patson Hill Farm) just outside Sherborne in Dorset. After years geeking out on beer and chasing bold British flavour, Alex and her ‘pit crew’ are building a state-of-the-art modern brewery with a local heart and a hazy future – due to launch this summer. Find out more at www.apexbrewing.co
The importance of IP Napthens recognises how important your creations are to you and the amount of time and effort you put in to making these the very best that they can be. As a result, you can often feel strong emotional attachments to your products, whether that be logos, brand or brewery names, font clip designs or even the design of a bottle.
Coupled to that strong emotional attachment is the fact that these are all vital parts of your reputation which bring customers to you, and which need protecting as part of your wider business strategy.
Additional support for SIBA members
To enable Napthens to provide you with the very best support in protecting your creations, the firm is delighted to announce the appointment of an intellectual property (IP) law specialist to complement and strengthen their existing comprehensive offering to SIBA members.
Adam Turley has joined Napthens from a specialist IP law firm where he has ten years’ experience in all aspects of IP, including copyright, trade marks, designs and patents and all manner of contentious and noncontentious issues.
Prior to joining Napthens Adam was a director of that specialist firm, and he prides himself on always being available to clients and providing clear, commercially focussed advice to clients at all stages of their business journey.
He has extensive experience in all of the IP rights that can arise in the above areas, whether this is the copyright that exists in
Protecting your intellectual property (IP)
SIBA’s Legal Helpline provider Napthens can now offer specialist help with IP matters thanks to new recruit Adam Turley…
Among the areas Adam can assist you, is in identifying the rights that you have, helping you to secure those rights through registrations for trade marks and designs (including in other territories if required), and commercialising the rights through licensing, assignment or other development opportunities.
logos, font clip designs or the design of a bottle, trade mark registrations for names and logos or even design registrations for the shape and appearance of a bottle.
What can Adam help you with?
Among the areas Adam can assist you, is in identifying the rights that you have, helping you to secure those rights through registrations for trade marks and designs (including in other territories if required), and commercialising the rights through licensing, assignment or other development opportunities.
Crucially, Adam is also a specialist IP litigator who can provide expert help for you to enforce your rights where you notice these have been copied whether that be in the specialist IP courts or at the Intellectual Property Office.
What is Adam’s availability and how can he help?
Adam is available to SIBA members through
the legal and business helpline, along with the wide range of experts who are on hand to provide strategic support.
As always, prevention is better than cure and we would strongly urge you to take advantage of his expertise as it is always better to get advice on IP issues as quickly as possible.
In addition to the services outlined above, Adam can also help you to avoid making some common mistakes that can cause you problems in the long run and make issues more expensive to resolve.
These issues include registering trade marks and designs as soon as possible as protection for these runs from the date that you file an application. If you leave filing an application until an issue arises you may find it is too late.
You should also be careful at the outset to choose names for your brewery/products that offer strong protection as descriptive or generic names are generally harder to register and protect. You do not want to invest significant marketing time and money in to a name that you will struggle to protect.
Adam can also help you to make sure that all of your paperwork is in order to ensure that the IP is owned by the correct party as the rules on IP ownership are not straightforward.
If you have commissioned outside agencies to assist in the creation of any element of your products you may find that you do not actually own the rights that you think you do.
In the near future Adam will be running a webinar for all SIBA members on all things IP. We’ll inform everyone once this is set up. All SIBA members will have access to support from Adam, via the helpline, direct dial 01539 767 006 and on email at adam.turley@napthens.co.uk.
It’s an unlikely collision: the worlds of weight-loss injections and independent brewing. Yet the rise of GLP-1 receptor agonist diet drugs - brands like Ozempic, Wegovy, Mounjaro - is reshaping not only what people eat, but also what they drink. For SIBA members, understanding this emerging trend is essential.
GLP-1 drugs (glucagon-like peptide-1 agonists) were originally developed to treat type-2 diabetes; they help manage blood sugar, suppress appetite, and slow digestion. But they’ve become widely used for weight management, now prescribed to hundreds of thousands in the UK.
Crucially for brewers, these drugs appear to dull reward pathways in the brain—not just for food, but for alcohol and other habits. Users report reduced cravings, less enjoyment of alcohol, and earlier withdrawal from drinking sessions.
Clinical studies in the UK and Ireland indicate reductions in alcohol intake of 40–60% among users. A recent Guardian article featured a sample of users sharing dramatic reductions in their drinking habits - “I hardly ever crave a drink,” one respondent said, who had even cancelled wine-club subscriptions and cut social-spending markedly.
In short: GLP-1 diet drugs are not just shifting eating habits—they’re changing drinking behaviour too. And independent brewers need to pay attention.
But surely this is a tiny proportion of the population on these drugs? Well, no actually it’s pretty significant and, more importantly, the proportion has doubled year on year and continues to grow fast.
The GLP-1 Generation: How diet drugs are impacting alcohol consumption
Katie Jenkins, Marketing Director at KAM, explores how the boom in weight loss drugs could impact consumer tastes for beer…
GLP-1 diet drugs are not just shifting eating habits—they’re changing drinking behaviour too. And independent brewers need to pay attention.
KAM’s latest research showed that 1-in-3 UK adults know someone who has taken GLP-1 drugs to lose weight. And as many at 7% of UK adults admit to currently taking GLP-1 drugs, equating to 3.7 million people. For comparison a similar proportion of people in the UK label themselves as vegetarians. The drugs are being used nationwide, by men and women of all age groups although usage is slightly more prevalent in higher income.
KAM research shows that 32% of users say they are going out to eat and drink less often as a result of being on the drugs. More than 1-in-2 report say they’re more likely to wait for a special occasion before they go out.
Alcohol has long been central to our pubs, gatherings, and rituals. But when a growing segment of people no longer experiences the “buzz” or enjoyment from alcohol or even actively avoids it, the nature of socialising shifts.
Research suggests that users are more likely to have a single drink then stop. They are however happier to pay more for that drink or buy a more premium drink as they look savour the occasion.
These shifts matter: social habits shape consumption patterns, and when drinking becomes less central, brewers face both challenge and opportunity.
At the macro level, analysts are watching. One noted investor, Terry Smith of Fundsmith Equity, divested from Diageo partially due to concerns that diet drugs threaten long-term alcohol sales—potentially even serving as treatments for addiction according to The Guardian.
For independents, the impact doesn’t stem from volume loss alone, it’s also about who remains drinking. Consumers may buy less, but more premium. As noted, while beer intake overall may drop, those who drink may trade up, gravitating toward high-value craft, stout, or lager options.
Users are also saying that because they are eating less, they need to be careful about the amount of alcohol they consume are choosing more lower or mid-strength options.
And this is only the beginning. KAM’s research shows that 24% of UK adults say they are “very likely” or “likely” to consider using GLP-1 drugs in the future. If current adoption is already reshaping how and what people drink, imagine the impact if a quarter of the adult population could be influenced by the same forces.
KAM is a boutique research consultancy, specialising in hospitality and retail, running bespoke and syndicated customer research programmes for both pub companies and on-trade suppliers. Find out more at www.kaminsight.com
As we walk down Wembley Way, my daughter tugs my arm and squeals, “Jennnnniiie!” I turn to see a towering video billboard with one-quarter of BLACKPINK advertising Chanel handbags. The entire strip leading to London’s iconic stadium is plastered with ads aimed squarely at the K-Pop fans pouring in for that night’s show.
I’ll save the story of why I was at a BLACKPINK concert for another day. But only a week earlier, anyone arriving at Wembley would’ve been greeted not by Chanel but by Adidas campaigns, ads for the new Defender Octa, or even Taskrabbit’s cheeky slogan, “Don’t flat-pack in anger, hire Usain”. Oasis were in town, and so were the brands eager to flog bucket hats, Land Rovers, and even handyman services to Gallagher wannabeeeeeees.
Marketing departments of major brands spend thousands to ensure their products hit the right people. If you’ve never sat in on a focus group for a macro brewery, trust methey’ll dig deep into how and why you buy, just to make sure their message sticks.
At this point, you’re probably thinking, “That’s all well and good for huge global brands, but we don’t have the budget - or the time - for focus groups”.
But if you don’t make time to focus on your target, how will you ever hit it?
Why knowing your audience matters Too many breweries spread themselves thin, trying to appeal to everyone. But beer drinkers aren’t one amorphous blob. Hazy-bois, cask blonde traditionalists, the Friday-night supermarket shopper grabbing two slabs for the weekend - each group has different motivations, and if your messaging
Are you targeting the right people?
Brand and marketing guru Nick Law on how getting to know your customers can be more important than having £millions to spend on marketing…
tries to speak to all of them at once, it speaks (un)clearly to none of them.
The good news? You don’t need the budget of Chanel, celebrity endorsements or the machinery of Molson Coors to work this out - you just need to be intentional.
Step 1: Define your customer profile
You don’t need to lock yourself in a boardroom (or in your case, given most micros don’t have boardrooms, the cold store) to create a customer profile. Start with the drinkers who already buy your beer. Who are they? Where do they go for fun? What do they get up to? What else do they consume - not just beer, but music, food, culture? Do they follow football? Do they go to K-Pop concerts? Are they into posting avocados on toast or Matcha Lattes on Instagram? Do they even know what Instagram is?
Give your archetype a name and some flesh on the bones. Maybe yours is Tony: a retired bloke in his late 60’s who occupies the same bar stool down the local every weeknight, and wants a cask ale so clear he can read today’s paper through it. Or maybe she’s Sarah: a tattoo artist into Swedish melodic death metal who likes beers that are as black as souls! The point isn’t to stereotype, but to create a reference point for your decisions.
Step 2: Listen where it matters
You don’t need to hire an agency to run research - you just need to get curious. Check your sales data to see which beers are actually flying out of the coldstore. Talk to customers in your taproom - find out who they are, why they came, what their drinking habits are, etc. And chat to your trade partners - local bottle shops, landlords, and barstaff can tell you who’s drinking what, and what they’re
really saying about it.
This kind of “everyday research” can be far more revealing than a paid focus group, because it reflects real behaviour. All it takes is learning the art of asking questions and being open to the answers, no matter how brutally honest!
Step 3: Sharpen your message
Once you know who you’re talking to, cut the waffle. Every label, social post, or newsletter should answer one question: does this resonate with my Tony, or Sarah? If you’re targeting craft-beer geeks, wax lyrical about your double-decoction, wet-hopped mash. But when Tony glances up from his paper on the rare occasion to check his phone, don’t expect him to get excited because mash is only something that goes with sausages and gravy!
It’s not just the message that needs sharpening - it’s the way you deliver it. While the humour delivered in a TikTok reel may resonate with a lot of your chosen demographic, even Tony, there’s no point putting lots of time and effort into it if your target audience isn’t on TikTok!
To conclude…
You don’t need a million-pound campaign. Walking down Wembley Way, it’s obvious how much money is pumped into targeting audiences. But breweries don’t need billboards the size of houses to do the samethey just need clarity and consistency.
Know who you’re speaking to, listen closely, shape your message to fit, and drip feed your message via your chosen mediums. Because if you don’t focus on your target, you’ll keep missing it.
Nick Law is the Creative Director of Hop Forward: a branding, marketing and business consultancy for the brewing industry. Find out more at www.hopforward.beer or email nick@hopforward.beer
So, continuing a previous theme of managing unconventional fermentations here’s a further innovation to consider - why should fermentation stop? Can’t it go on forever? The obvious answer is because nutrients, particularly sugars, run out and once these have gone yeast metabolism and growth stop. But how about if you supplied these continually, or intermittently? Then we could have fermentation, and beer, on tap without all the vessel preparation and cleaning. Brewing could be so much easier and brew days so much shorter.
Ferment forever
Brewlab’s Dr Keith Thomas looks at how, why and if brewers can leave their fermentation going…and going…forever…
That said, such practice isn’t as simple as it seems. Or as novel. Continual and intermittent fermentations are well known and practiced in the biotechnology industry because they are economic – fewer cleaning cycles for a start. It isn’t particularly modern either being a common in some traditional fermentations. Small scale kombucha can be perpetuated by intermittently adding fresh tea to a Scobie. In addition, continuous fermentation of beer isn’t limited to brewers – a report in 1907 suggests the practice was used by publicans with criminal intent.
Fermenting continually is a simple concept – keep adding fresh wort and removing mature beer. Simple – however it only works if the fermentation is flowing and fermenting as it goes along – in a static tank there would just be a continual incomplete fermentation. Instead, a tall or long fermenter holding immobilized yeast is constructed which ferments the wort as it passes through. Flow rates are thus adjusted according to the volume and the wort gravity which, inevitably, requires complex monitoring, feedback and control. This isn’t a cost-effective scenario for small scale production. Not least because you need a reservoir of fresh wort – a resource rarely available in a typical 5 day a week operation. But given such support can it actually work with beer? Well certainly not for want of trying, on large scale production at least. Consistency is a major issue and given the subtle flavour requirements of beer these can easily change as yeast ages and mutates and as by-products accumulate. Some success has been achieved in bulk production of light flavoured beers but most successful applications have been downstream after fermentation to effect maturation changes such as diacetyl removal. How about an alternative - fed batch - where fresh volumes of wort are added intermittently to an already fermenting brew? This is much more accessible to small scale and not uncommon where you might have a mismatch of volume between mash tun and fermenter – say a 7HL mash tun and a 20 HL fermenter. In this scenario, three mashes on separate days (or brew shifts) fill the fermenter progressively. Naturally this would be with the same recipe – although it might be interesting to try a mixture!
Theoretically the fermentation would even out with the additions but there may be impacts on the yeast of each wort addition. Sensitive yeasts may be shocked by sudden changes in sugar concentration and pH to produce undesirable flavours. Temperature and aeration are other conditions needing careful control.
A more challenging fed batch would be to add fresh wort to residual yeast after a fermented beer has been removed. This is more in line with kitchen kombucha production but unlike the complex microbiology of a Scobie a single yeast strain is likely to drift in character and slowly or rapidly change your beer’s flavour. Accumulation of dead cells in particular would be detrimental along with haze and potential microbial contamination. That said with the need to identify novel brewing practices for marketing promotion producing continually refreshed brew with varying features may be a promotional trend. Or, more likely, a step too far, even for today’s market for novelty??
How though did this result in a criminal application? This centres on the end point of production – cellar dispense. In 1907 a case, reported in the Brewing Trade Review, was brought by the UK Revenue against a number of landlords in London using a solution to adulterate casks of ale by extending fermentation in the cellar. Although described as “finings” the solution contained sugar which when added with water to a part-empty cask allowed further fermentation so extending the dispense volume –and a useful return of profit. Not a practice we would condone today of course when the changes in character would be rapidly noticeable by our discerning drinkers – not to mention the consequences of prosecution! Best stay away from that option.
Find more from Brewlab at www.brewlab.co.uk
Burton Union fermentation - a historic system employing limited continual fermentation to produce a yeast crop
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A NEW CHAPTER IN THE PROUD
HISTORY OF
& SONS
2025 has been a momentous year at Thomas Fawcett & Sons. On February 6th my father, the business’ Managing Director, James Fawcett died suddenly aged 60.
James became Managing Director of Thomas Fawcett and sons in 2003 after my grandfather’s death and had worked as Sales Director since 1994. In this time, Thomas Fawcett and Sons significantly increased its production capacity, to cater for the boom in craft brewing in the UK, USA and across the globe. Our customer base grew and many long-term, quality customer relationships have been forged.
His approach to business was summed up well by Bryan Bechard of the Country Malt Group:
This fantastic contribution to the brewing industry was recognised with the 2025 Lifetime Achievement award from SIBA, which we are enormously proud of.
Since my father’s death, my brother Bevan and I have stepped into full-time executive roles within the business. My background is in energy and finance, whilst Bevan’s is in sales and advertising. We are passionate about our family business and find ourselves in a difficult, strange, but incredibly exciting position. As the 8th generation of the Fawcett family to run the business, we are dedicated to build upon the hard work of James and the generations that came before him.
In any family-run business, the passing from one generation to the next is inevitably a time for reflection and change. Of course, Bevan and I have fresh ideas and perspectives. The business must progress without ever losing sight of where it has come from.
Over the years he became more than just a business partner – he became family. His passion, knowledge and unwavering commitment to the craft left a lasting mark on the global brewing community. We remember the integrity, warmth, wisdom and camaraderie he brought to every interaction.
Whilst James’s death was a tragedy, it has by no means left a business in crisis. The business was founded in 1809 and has weathered world wars, pandemics and many intense challenges over its 216-year history. We have done so, whilst remaining fiercely independent and family owned. Our team in Castleford reflects this continuity, as well. There is a deep experience running through our maltsters and malt roasters. A quarter of the business’ employees have over 25 years’ malting experience, bringing decades of hands-on skill, consistency, and pride to every stage of production.
Our dedication to quality and fantastic customer service will remain resolute. These are what have built Thomas Fawcett and Sons’ reputation in the industry today.
We have met many SIBA members over the past-year, as we have driven around the country visiting nearly 100 breweries. The support we have received from the industry, in a difficult year has been immense. Thank you to all our customers for your ongoing support, and we look forward to continuing to supply you with the highest quality malt.
Bryan Bechard, The Country Malt Group
Mungo Fawcett, Managing Director, Thomas Fawcett & Sons
THOMAS FAWCETT & SONS, LTD. Gold members
CROP REPORT 2025
The winter crop went in largely on time and in reasonable weather conditions. This allowed the crop to become established before the colder, darker months. Likewise, the spring crops went in relatively on time, and much more like a “traditional” year.
However, that’s when things changed. The UK experienced a very dry April, May and June with some extremely high temperatures to boot. These dry, hot conditions during the prime growing months, resulted in some very poor looking crops, thin/patchy fields and short-strawed cereals. The crops had been scorched by drought and heat, rather than ripening. North Norfolk was particularly badly affected, receiving only a small amount of rain at the end of May.
Fortunately, the situation was not this bleak everywhere as some areas of the country did receive rain and fared better. The Yorkshire Wolds, with more chalky soils, were not as badly affected compared to East Anglia.
The result of these poor growing conditions is that nitrogen from fertilisers is not taken up by the plant at the correct time. Therefore, Nitrogen is retained in the barley’s ear, rather than supporting the vegetative growth of the plant. In addition, the ears have tended to be shorter with fewer grains. This, combined with a low plant density per square meter, has resulted in a low yielding harvest for spring malting barley.
Winter barley appeared to be less affected due to more vegetative growth in February and March before the dry weather. Even so, it was evident from our crop walks at the end of June that it was going to be a high nitrogen year, yields were going to down, and harvest was going to be very early!
This brings us to harvest…
The first of our winter malting barley samples was received on 4th July, quickly followed by many others within a few days. Although nitrogen levels were higher than in previous years (not a problem for coloured malts), the grain size was surprisingly good and with low levels of screenings (small, under-sized grains). We managed to buy enough quality barley for our crystal and roast malt requirements up to 1.85 % nitrogen which was moved off farm at harvest into store. Moisture levels were low due to the prolonged dry weather, so additional drying was not necessary. The winter varieties for making pale ale malts (Maris Otter, Pearl, Halcyon) are generally grown under contract with farmers on the right land, with experience producing high quality, low nitrogen malting barley. However, even some experienced farmers struggled to achieve Thomas Fawcett & Sons specification, and some samples had to be rejected. As a result, we have bought less barley than originally planned, but with some carry-over of excellent 2024 crop, we will have enough to cover sales in 2026.
By the end of July, we had completed buying winter malting barley, and had started to see quite a few spring malting barley samples. As predicted, the nitrogen levels were variable and a lot of samples were too high between 1.70 and 2.10 %.
There were samples available with Nitrogen levels below 1.60% which we were able to buy, albeit at a premium price. As harvest progressed, the majority of spring barley samples seen were high in nitrogen. It was a big relief that we don’t have to buy large quantities. Being a smaller, specialist maltster means we can select the best samples from what is available, and we have done exactly that. Those maltsters that have larger volume requirements, will most likely have to increase their maximum nitrogen specification limit and / or be prepared to transport it from further afield to secure enough barley to meet their requirements.
This year the harvest has been both early and condensed into only a few weeks. Sifting through and hand-evaluating to select the best, lowest nitrogen samples was an intense process and was completed in record time. As I write this article (middle of August), we are transporting all the barley into store that was bought for harvest move.
Although this is generally a high nitrogen year for cereals in the UK, I can confirm that we have been able to move quickly and buy enough low nitrogen barley to produce our full range of quality malts, ensuring they will be available throughout 2026.
All our valued customers can be re-assured of our commitment to supplying them with the very best malts available.
Brian Hickman, Production Director, Thomas Fawcett and Sons
INDIE BEER AWARDS 2025 South East
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Brewsters
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Moon Gazer
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S SILVER: Loch Lomond Brewery Lost in Mosaic 5.0%
B BRONZE: Fyne Ales Avalanche 4.5%
Cask British Bitter (up to 4.4%)
Sponsored by Rankin Brothers & Sons
G GOLD CATEGORY CHAMPION: Orkney Brewery Raven 3.8%
S SILVER: Kerr's Farm Brewed Ales Borderer 3.6%
B BRONZE: Ardgour Ales Gobhar Odhar 4.3%
B BRONZE: Cairngorm Brewery Company Stag 4.1%
B BRONZE: Broughton Ales Wee Jock 80 Shilling 4.4%
Cask British Best Bitter (4.5 to to 6.4%)
Sponsored by Rankin Brothers & Sons
G GOLD CATEGORY CHAMPION: Cairngorm Brewery Company Wildcat 5.1%
B BRONZE: Fyne Ales Highlander 4.8%
Cask British Dark Beers (4.5 to to 6.4%) Sponsored by UB Plastics
G GOLD CATEGORY CHAMPION: Loch Lomond Brewery Silkie Stout 5.0%
B BRONZE: Cairngorm Brewery Company Bothy 5.6%
B BRONZE: Ardgour Ales Bainne nan Gobhar 4.5%
Cask Speciality Amber to Dark Beer Sponsored by UB Plastics
G GOLD CATEGORY CHAMPION: Ardgour Ales Badan Fraoich 4.7%
B BRONZE: Orkney Brewery Dark Island Reserve 10.0%
Cask Imperial and Strong (6.5% and over) Sponsored by Bulk Systems
G GOLD CATEGORY CHAMPION: Ardgour Ales Gobhar Reamhar 6.5%
S SILVER: Orkney Brewery Skull Splitter 8.5%
B BRONZE: Beath Brewing Return of the IMP 11.0%
B BRONZE: Broughton Ales Old Jock 6.7%
B BRONZE: Five Kingdoms Brewery Dark Storm 6.9%
G GOLD: Loch Lomond Brewery Silkie Stout 5.0%
Overall Champion of the Keg Beer Competition Sponsored By Steiner Hops Ltd
G GOLD: Loch Lomond Brewery Silkie Stout 5.0%
S SILVER: Origins Brewing Nàdar Blackcurrant 4.4%
B BRONZE: Jump Ship Brewing Steamboat 0.5%
Keg Non-Alcoholic & Low ABV
G GOLD CATEGORY CHAMPION:
Jump Ship Brewing Steamboat 0.5%
Keg Session Pale Ale (up to 4.4%)
G GOLD CATEGORY CHAMPION: Fyne Ales Easy Trail 4.2%
S SILVER: Winton Brewery Barry Swally 3.0%
B BRONZE: Loch Lomond Brewery Southern Summit 4.0%
Keg Session Lager (up to 4.4%)
Sponsored by UB Plastics
G GOLD CATEGORY CHAMPION: Harviestoun Brewery Ltd
Ochil Lager 4.0%
G GOLD: Moonwake Beer Co Leith Helles 4.0%
S SILVER: Scot Brew Ltd (Cold Town Beer) Cold Town Lager 4.0%
B BRONZE: Wasted Degrees Brewing Pilsner 4.2%
Keg Pale Ale (4.5 to 5.5%)
G GOLD CATEGORY CHAMPION: Cairngorm Brewery Company Cairngorm IPA 5.0%
S SILVER: Winton Brewery Mon Then 5.0%
B BRONZE: Fyne Ales Shenanigans 4.5%
Keg Premium Lager (4.5 to 6.4%)
Sponsored by UB Plastics
G GOLD CATEGORY CHAMPION: Kerr's Farm Brewed Ales Callista 5.0%
S SILVER: Winton Brewery Taps Aff 4.5%
B BRONZE: Loch Lomond Brewery Helles Glen 5.2%
B BRONZE: Fyne Ales Fyne Helles 4.5%
Keg Stout & Porter (6.4% and under)
G GOLD CATEGORY CHAMPION: Loch Lomond Brewery Silkie Stout 5.0%
Keg British Ales (up to 6.4%)
G GOLD CATEGORY CHAMPION: Stewart Brewing Edinburgh Gold 4.8%
Keg Continental Style Beer
G GOLD CATEGORY CHAMPION: Origins Brewing Seusan 6.4%
S SILVER: SaltRock Brewing 1070 6.5%
Keg Speciality & Flavoured Beer
G GOLD CATEGORY CHAMPION: Origins Brewing Corra 3.6%
G GOLD: Kerr's Farm Brewed Ales Grains of Paradise 5.0%
G GOLD: Williams Bros Brewing Co. Orange Ginger 3.4%
Keg Speciality IPA
G GOLD CATEGORY CHAMPION: Wasted Degrees Brewing Amber Rye 5.0% S SILVER: Scot Brew Ltd (Cold Town Beer) Baltic IPA 5.3%
Keg Sour & Wild Ale
G GOLD CATEGORY CHAMPION: Origins Brewing Nàdar Blackcurrant 4.4% S SILVER: Loch Lomond Brewery Pink Flamingo 8.0% S SILVER: Winton Brewery Oh Ya Bassa 5.0%
Keg IPA (5.6 to 7.4%) Sponsored by Charles Faram
G GOLD CATEGORY CHAMPION: Loch Lomond Brewery Out of Range 5.9%
Keg Imperial & Strong Ale (6.5% and over)
G GOLD CATEGORY CHAMPION: Orkney Brewery Skull Splitter 8.5%
Keg Double & Triple IPA (7.5% and over)
G GOLD CATEGORY CHAMPION: Loch Lomond Brewery Oompah Lupulin 8.0%
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Rooster’s
secures
regional M&S listing with Mountain IPA
Rooster’s Brewing Co has landed a regional listing with Marks & Spencer’s for Blame It On The Tetons, a 6.3% ABV, extra pale and hazy Mountain IPA.
Delivering the fleshy tropical and stone fruit juiciness of a NEIPA, with a touch of balanced West Coast bitterness on the finish, Blame It On The Tetons quickly became a fan favourite when first brewed as a limited release beer in 2022.
Re-brewed annually on the back of this success, it has now been selected by M&S to feature in a new regional craft beer initiative and is being rolled out in 440ml cans in 150 stores across the north of England.
The listing represents a significant milestone for Rooster’s, underscoring the continued growth of its presence in the off-trade and further cementing its reputation for quality, innovation and consistency.
“We’re incredibly proud to see Blame It On The Tetons on the shelves at Marks & Spencer,” said Ian Galbraith, Rooster’s Sales Director. “It’s a beer that showcases everything we love about the IPA category; big flavour, a soft, hazy body, and a clean, balanced finish. To see something from our limited release range picked up for wider distribution is a real testament to the hard work and creativity of our brewing team.”
This new listing sees Blame It On The Tetons join the off-trade line-up alongside two IPAs from Rooster’s celebrated ‘Assassin’ range. Baby-Faced Assassin and Hazy-Faced Assassin are both currently available nationally in selected ASDA and Morrisons stores, with Baby-Faced Assassin also recently securing a regional listing in Sainsbury’s. Find out more at www.roosters.co.uk
Bluntrock Brewery creates new low alcohol lager using innovative new product
Cornish brewery Bluntrock has launched Yop Rock 0.5% lager in collaboration with Lallemand to showcase Lona Yeast and Evodia Bio Yops™.
Lallemand Brewing, a global leader in yeast science and production, and EvodiaBio, an awardwinning Danish bio-industrial start-up, have developed a strategic partnership to bring Yops™ to the brewing industry - a groundbreaking, natural, yeast-derived aroma solution, designed to enhance the flavour profile of low- and no-alcohol beers.
Yop Rock was created using the Yops™ products, in collaboration with AB Vickers and Lallemand. The objective was to create a clean and crisp lager, using all the same high-quality ingredients that go into Bluntrock’s alcoholic beers, using a modified mash schedule and Lallemand's Lona yeast.
Yops™ was specifically designed by Evoda Bio for low-alcohol beers, using pioneering new methods that help enhance aroma and flavour without the need for high alcohol content. It produces a stable aroma and flavour profile that stands up to pasteurisation, which was carried out by the team at Drop Project.
Bluntrock is believed to be the first brewery in the UK to use this product.
Find out more at www.bluntrockbrewery.co.uk
Queer Brewing has launched a collaboration with comedian Joe Lycett
London-based LGBTQ+ brewery Queer Brewing has collaborated on a new pale ale, Rainbow Juice, with comedian, painter, and TV presenter Joe Lycett.
The launch celebrates the fourth year of Queens Heath Pride, a community Pride event founded by Lycett in 2022, alongside local pub The Juke.
Rainbow Juice is a 4.7% ABV pale ale hopped with Luminosa, an exciting hop released in recent years. Tasting notes include aromas of peach lemonade, mango, and citrus, with fizzy peach sweets and papaya on the palate, with a soft and juicy body.
Rainbow Juice is available via Queer Brewing’s webshop, and to trade customers in keg and can.
Find out more at www.thequeerbrewingproject.com
Stroud unveiled Dark Skies for Organic September
Bristol Beer Factory raises glass to growth with new brewery
A leading Bristol-based brewery is investing £1.2 million in a new, environmentally sustainable facility to expand its production capacity with an aim to achieve Net Zero emissions by 2040.
Bristol Beer Factory has secured a seven-figure capital import finance and hire purchase funding package from Lloyds. It has operated in South Bristol for more than 20 years and owns four pubs across the city: BBF Tap Room & Studio, The Barley Mow, Arnolfini Harbourside Café-Bar and Junction. The finance package has enabled the company to meet rising customer demand, streamline operations and improve sustainability - all while it continues to support the local community through charitable initiatives.
Having outgrown its previous premises, the
To mark the launch of this year’s Organic September, the nation’s annual celebration of everything organic, Stroud Brewery launched a very special brew: the UK’s first ever organic barrel-aged imperial stout.
Organic September is a month-long focus on the vast range of organic products – from beauty products to food and drink – available to the public, and the many benefits that organic production provides for wildlife, the environment and ourselves.
Dark Skies is an 8% ABV stout with the pitch-black body and tan-coloured head characteristic of imperial stouts, with a complex flavour profile including roasted chocolate, spice, vanilla, coffee with hints of whisky originating from the barrels where the stout was aged.
Using organic ingredients has been an essential part of the brewery’s ethos since its early days, when it became certified organic by the Soil Association back in 2008.
“We’ve been brewing 100% organic beer ever since,” says Greg Pilley, Stroud Brewery’s founder and MD.
“Regenerative farming is a growing movement
with more and more farmers and producers adopting techniques that are better for the environment, though regeneration has always been the underlying principle of the organic movement. However, organic is the only standard that is verified and which has a guaranteed positive impact. The organic standard is awarded only to growers and producers meeting exacting criteria which are judged by particular organisations, like the Soil Association, and certified by the Government. It’s a logo that consumers can trust.
“We love the challenge of showing how organic enhances beer and brewing, rather than limiting it in any way. Our brewing team is constantly imagining and creating new beers as well as brewing traditional and mainstream styles. With winter on the horizon, we thought it was time for an imperial stout with its warming and comforting richness.”
Organic food is produced with natural fertilisers, usually with less energy and more care for animals, and organic farms in the UK provide a home for at least 30% more wildlife, on average, than conventionally run farms.
Find out more at www.stroudbrewery.com
company has expanded into a new 12,000sqft facility- doubling its original footprint. This significant growth enables increased production capacity, including the launch of a new 4.1% Pilsner lager.
The new brewery features carbon capture and vapour heat recovery technology to boost its carbon efficiency. The carbon captured is recycled and reused to carbonate the beer, reducing emissions while also mitigating the cost of buying the gas in – which can be impacted by price volatilities. The technology will deliver
estimated annual savings of £100,000.
Sam Burrows, Managing Director at Bristol Beer Factory, said: “This expansion is about more than just brewing more beer, we’ve also been able to make improvements across the board, benefitting our people, community and planet. We’re continuing towards our goal of being a leading brand in the city, that’s known for doing right by the community we operate in.”
Find out more at www.bristolbeerfactory.co.uk
Rachel Gilmour, MP for Tiverton and Minehead, (third from left) with The New Exmoor Brewery team (l-r) Taiya Burgess with her dog, Ace; Allan Bryant; Shaun Vockins, Jonathan Price and Rupert Thompson with his dog Basil
New Exmoor Brewery moves into its new site
Brewing has returned to Wiveliscombe in Somerset with the New Exmoor Brewery now brewing on the site of the former Cotleigh Brewery in the town.
Exmoor Ales ceased brewing at its Golden Hill site in Wiveliscombe in May this year, at the same time starting a collaboration with Hogs Back Brewery which saw its award-winning ales replicated at the Surrey brewer’s site. Hogs Back will continue to brew Exmoor’s main beers for the time being including Exmoor Gold, Exmoor Ale and Silver Stallion, while the New Exmoor Brewery will focus on NPD, specials like Exmoor Beast and limited edition beers, brewed by former Cotleigh head brewer Shaun Vockins.
Exmoor Drinks – the company created when brewing ceased at the Golden Hill site – will continue to distribute all Exmoor Ales brands, as well as Hogs Back’s flagship Tongham TEA, into pubs and bars across the south west, while Hogs Back will handle distribution into other areas and all off-trade customers. Hogs Back will also be investing in the Exmoor Ales beers, to introduce them to a broader audience.
The collaboration with Hogs Back and opening of New Exmoor Brewery saves 10 local jobs. It also opens up distribution opportunities for Exmoor, which is looking for a small group of brewer partners whose beers it can distribute in its south west heartlands.
Exmoor Drinks chairman Jonathan Price said: “We are beyond thrilled to be brewing back in ‘Wivey’, where we started brewing in 1979, in a new brewery proudly showing the Exmoor name and our iconic stag logo. Deciding to close our brewing operation in May was done with a heavy heart, as the only response to insurmountable business challenges.
“Our collaboration with Hogs Back has been a lifeline, allowing us to remain independent and keep our ales on tap and on shelves for our many loyal drinkers across the south west –and introduce them to new drinkers, thanks to Hogs Back’s distribution network.”
Price added: “I am also delighted to welcome Simon French who will be rejoining the business as managing director designate at the beginning of September. He will be recruiting additional team members and we plan to rebuild Exmoor to its former glory, and beyond!”
Hogs Back Brewery chairman Rupert Thompson said: “In these very difficult times, one way to survive and, in time, prosper, is to collaborate with fellow like-minded businesses. We were pleased to be in a position to help Exmoor Ales and keep alive this popular local beer brand.”
Raising a glass with the team at the brewery was Rachel Gilmour, MP for Tiverton and Minehead, who visited to hear about their plans to save jobs and an independent business and rebuild on the long Wivey brewing history.
Find out more at www.exmoorales.co.uk
Arran Brewery seeking new management
Gerald Michaluk, the Managing Director of the Iconic Arran Brewery, is retiring on reaching the age of 65.
His Daughter Veronica, who handles the day to day operation of the brewery, has no ambitions to run the company and hence Gerald has started a search for a successor.
The brewery was founded in 2000 and has won awards for its beers in every single year since it opened, including this year. A straight 25 years of excellence in brewing.
Gerald took over the brewery in 2008, with his daughter joining him a few years later. The brewery produces a range of beers ranging in styles from big Barley Wines, through IPAs to, its best-known brand, Arran Blonde, which has a great following in Scotland and further afield.
The Brewery is based on the Southern-most inhabited Island in Scotland, the Island of Arran, which is fondly known as Scotland in Miniature because it has all the main geographic features of Scotland in one place.
Gerald is ideally looking for a Management Buy In (MBI) - a team or individual who will take over the brewery operations on the Island. He has funding in place for a suitable qualified individual or team but living and working on an Island is not for everyone.
Gerald took over the brewery after a successful career in international marketing consultancy. He built up the brand and the brewery but in recent years the brewery has not fared as well with issues over ferries and the increasing costs of doing business in the UK, and from an Island, and staff numbers has dwindled to only two.
Gerald said: “The brewery as it stands could make a good living for someone still having huge potential, but requires fresh eyes, drive and determination. My other projects have consumed most of my time to date and the brewery, I am afraid to say, has been neglected.
“The team at the brewery, who live on Arran, are keen to see the brewery continue on the Island and will give 120% to achieve this, they are experienced and hope that a suitable candidate or team can be found soon.”
Find out more at www.arranbrewery.co.uk
Bays Brewery goes greener with sustainable wooden pump clips
Devon-based Bays has introduced eco-friendly wooden pump clips for its much-loved Devon Dumpling and Topsail ales.
The new planet-pleasing pump clips have been created in collaboration with Inspirwood –a wood print specialist and fellow Devon business based in Teignmouth.
In a move that combines environmental responsibility with visual appeal, the brand-new pump clips have been crafted exclusively from FSC and PEFC-certified timber.
That means the wood is sourced only from responsibly managed forests that prioritise long-term ecosystem health – resulting in eye-catching pump clips crafted with a clean conscience.
Director of Bays Brewery, Peter Salmon, said: “We’re proud to be working with another local business that shares our values. The wooden pump clips don’t just look fantastic on the barthey also reflect our belief that great beer shouldn’t come at the expense of the planet.”
It’s a small change but one that the team at Bays Brewery is really proud of – and it’s part of a bigger journey to make this family-run business as planet-friendly as it is pintfriendly.
Find out more at www.baysbrewery.co.uk or read our Business Profile on Bays on pages 34-41.
Elusive Brewing invests in a new brew house
Elusive Brewing, based in Finchampstead, Berkshire, has ordered a new bespoke 20HL brew kit.
The brew house will be fabricated in the UK by Elite Stainless Fabrications, who are based in Swindon.
Founder Andy Parker said: "Over the past few years we've upgraded our tank farm to 20HL vessels and we've been pushing our 8HL brew kit to its limits. The brew house upgrade will enable us to be more efficient in our operations and give us the potential to produce 30-40% more beer. This will help us to meet demand, especially for our flagship beer Oregon Trail which won national Gold in the hotly contested IPA category at the 2025 Champion Beer of Britain awards."
Find out more at www.elusivebrewing.com
Black Tar Brewing Co reclaims shandy with modern Pembrokeshire twist
Black Tar Brewing Co, rooted in Pembrokeshire, has made a bold entrance to the UK craft scene this summer with the launch of Siândy - a new range of beer-led shandies designed to bring fresh energy to a classic style.
The range, sitting between 2.4% and 2.8% ABV, combines locally brewed craft beer from Bluestone Brewing Co with a freshly squeezed, sugar-free lemonade. The result is a lighter, brighter drink that balances refreshment with flavour, available in 440ml cans and kegs.
Black Tar released its first beer, Siândy Bach (light and smooth), at the end of June, followed swiftly by Siândy Haze (juicy and tropical) and Siândy Shore (clean and crisp) within just five weeks. Together, the trio demonstrates how a traditional shandy can be reimagined with modern craft credentials.
Co-founders Rhys Jones and Alex Llewellyn said: “We set out to reclaim shandy as a genuine craft option. By working with Pembrokeshire brewers and using a sugarfree, freshly squeezed lemonade, we’re creating a drink that’s sessionable, modern, and meaningful. Launching three beers within weeks of each other has been a whirlwind, but the response from trade and consumers shows there’s real appetite for a shandy that’s authentic, local, and full of character.”
Looking ahead, Black Tar Brewing Co. is preparing for the next stage of its growth with new recipe development and the roll-out of its “Seed to Sip” community programme, where schools and community groups will grow botanicals for future lemonade variants. The brewery has also been named a Rising Star for Blas Cymru / Taste Wales 2025 at Celtic Manor, where it will showcase to UK and international buyers.
Find out more at www.blacktarbrewing.co
Oxford's Tap Social Movement lands in Waitrose
Last month saw Oxford-based social enterprise brewery Tap Social Movement listed in Waitrose supermarkets across the UK, marking its first foray into nationwide retail distribution.
Tap Social's best-selling beer Time Better Spent (5.1% ABV Juicy IPA) and Home and Dry (4.2% ABV Hazy Pale Ale) are both available in 228 supermarkets, while Major Figures (4% ABV Lager) and Jobsworth (3.4% ABV Gluten-Free Pale Ale) will also be stocked in six additional local and regional branches.
"This is a huge moment in our journey," said co-founder and managing director Tess Taylor. "Our team is absolutely buzzing for the opportunity to take our beer and our social mission nationwide!"
This new route to market follows news in August of Tap Social's first stars at the annual Great Taste Awards, where Jobsworth earned one star and Time Better Spent earned two stars - one of only 15 IPAs and pale ales to earn that distinction in the country.
Tap Social was also recently shortlisted for ‘Community-Based Social Enterprise of the Year’ at the nationwide UK Social Enterprise Awards 2025, which will be announced at London's Southbank Centre on 26 November. It was named the UK's ‘Consumer-Facing Social Enterprise of the Year’ at last year's ceremony. Find out more at www.tapsocialmovement.com
Powderkeg’s Gleen Light
is lit!
Powderkeg Brewery’s low alcohol Green Light beer has been awarded two stars at the Great Taste Awards.
This comes after taking Gold at the Indie Beer Awards SW earlier this year, as the brewery goes from strength to strength.
Conceived as an IPA-style beer, Green Light goes through a seven-stage hopping process to expertly layer flavour, creating a deliciously tropical brew that tastes just like a fully-fledged beer. And it’s gluten-free and vegan to boot, making it a great option for anyone and everyone.
Brewery co-owner Jess Magill said: “We’ve always been really proud of Green Light, because we put so much care and expertise into it, and people love the taste so much. We have customers who regularly stock up with crates of it, knowing you can just reach for one at any time and it can only enhance your day.”
Green Light was previously 1.0% ABV and achieved huge popularity for its zesty and satisfying. This summer the ABV was reduced to 0.5% to open it up to those firmly in the alc-free camp.
Talking about the decision to lower the ABV, head brewer John Magill said:
“No and low options are becoming increasingly popular, and most pubs and restaurants offer them now. Generally, customers ask for an alcohol-free beer, so that’s what the venues are looking for.
“We thought it was a shame that people were missing out on the best option because of half a percent. We knew we could bring the ABV down without changing the exceptional taste, so that’s what we’ve done, meaning more people can enjoy a proper-tasting beer that happens to be alc-free.”
Find out more at www.powderkegbeer.co.uk
Nirvana launches double dry-hopped pale ale Buttercup
Fresh from its IPA scooping Gold and Country Award Winner in the World Beer Awards, low alcohol specialist brewery Nirvana has introduced Buttercup - a double dry-hopped pale ale and its second limited edition beer of 2025.
Buttercup (0.5% ABV) is available in both 330ml cans and in 30l keg and follows the release earlier this year of Blossom, a hazy pale ale.
Both beers’ packaging features artwork by local Leyton artist, Carl Stimpson and is inspired by the cult Powerpuff Girls cartoon series.
The brewery worked with hop innovators ‘TNS’ to select the perfect combination of four types for the beer.
Becky Kean, Nirvana’s founder and brand ambassador, said: “We’ve settled on a core range of beers that cover all the most popular styles - and successfully so, given recent awards such as the gold for our IPA. However, with developments in both yeasts and hops for low/no brewing and the work being done by the likes of TNS, there’s always room for some ‘specials’.”
Find out more at www.nirvanabrewery.com
40ft Brewery unveils new 40ft Blackhorse Road venue
Founded by Irish brewer and industry stalwart Steve Ryan, 40ft Brewery opened a new site, 40ft Blackhorse Road, in Walthamstow, in August.
Designed to be a more ‘grown up’ version of the original Dalston taproom, the vast new space, situated on Lockwood Way, along the famous Blackhorse Beermile, will truly service the local community, with fun daytime events for children and their parents, fully hireable spaces for big events, food pop-ups, all day parties, DJs and comedy nights.
With 100 seats available inside and 100 in the courtyard garden, 40ft Blackhorse Road joins a community of independent brewers, offering up a bit of their Dalston magic with a roster of events for locals, and those venturing to Walthamstow, Monday through to Sunday. 40ft Blackhorse Road has opened as a blank canvas of sorts, inviting guests to recommend everything from creative design aspects, to future event schedules. All ideas will be considered - eventually shaping not only the
look and feel of the space, but also serving the people who supported the venture from the offset.
2025 marks the brewery’s 10 year anniversary and it continues to go from strength to strength - having recently become B Corp certified, honouring the brand’s high standards of social and environmental practices, transparency and accountability.
Independent Suffolk brewer Nethergate Brewery has been granted planning permission for a major expansion of its home at Rodbridge Corner, Long Melford.
Founded in 1986, Nethergate is the name behind the legendary Old Growler porter, a two-time CAMRA Winter Champion, and more recently has been making waves with the release of the Growling Dog craft range.
A proud SIBA member for over 30 years, the brewery has long been an active supporter of the
Sulwath Brewers celebrates resilience in its 30th Year
This year marks 30 years of brewing for Sulwath Brewers, though it has not been the celebration the team there first imagined.
A fire at the Dumfries brewery earlier this summer forced it to pause production - the most difficult challenge faced in the brewery’s history.
In the aftermath, the team was overwhelmed by the support of their community, customers, and trade partners. From kind words to fundraising efforts, the strength of feeling towards Sulwath has been a huge encouragement to them all. While brewing is on hold, Sulwath remains
independent brewing sector and remains deeply committed to cask beer.
Nethergate relocated to Rodbridge Corner in 2017, and has since witnessed really strong growth, particularly through its on-site taproom and shop, reflecting a trend familiar to many independent breweries across the country. That on-site success, combined with increased demand across its wider beer range locally, now means the current facilities are stretched to capacity, driving the need for further development.
The approved plans will give Nethergate the
space to expand brewing and storage capacity, develop a larger taproom and shop, and add a café, landscaped walking areas, family-friendly spaces, and expanded parking with EV chargers. For the team, this represents not just a physical expansion but a step in securing the brewery’s independent future and creating a destination that celebrates British beer heritage while being a great location for the local community and visitors to the area to use.
Plans and drawings can be viewed at nethergate.co.uk/long-melforddevelopment
open and has been able to continue supplying bottles from the stock saved after the fire. This has allowed it to stay connected with customers and keep Sulwath beers on shelves and in glasses.
The focus now is firmly on recovery. Work is underway to get the brewery back into production as soon as possible, so it can once again supply its full range.
As the team reflects on 30 years, this milestone has highlighted more than ever that independent beer is about people, place, and community. They look forward to brewing again soon and raising a glass with all those who have supported them along the way.
Find out more at www.sulwathbrewers.co.uk
New golden age celebrated with more awards for the Orkney Brewery
The Orkney Brewery, in Quoyloo, received gold medals for three of its beers, at the highly competitive SIBA Scotland competition last month.
Top of their respective beer style categories, the beers Raven, Red MacGregor, and Skull Splitter, were given gold medals, amongst the seven awards the brewery received in total.
The awards were made at the Indie Beer Scotland beer festival, an annual event which showcases the cream of Scottish independent breweries and their beers.
The Orkney Brewery originally started brewing on Orkney in 1988, in an old schoolhouse building at Quoyloo. The brewery has been consistently recognised, nationally and internationally, for the quality of its brewing and range of beer.
Attending the festival and the award ceremony
Good Chemistry Brewing founders announce big changes
After 10 years of brewing exceptional beer and building a vibrant community, Kelly Sidgwick and Bob Cary, co-founders of Bristol-based Good Chemistry Brewing, have announced their decision to step away from the brewery.
“We have committed a decade to building up this business from scratch to something we are immensely proud of,” said Kelly. “But we have also got to the point in our lives where we want to make some changes, have a break, and try something new. We would love to see brewing continue on William Street, and we’re currently talking to interested parties.”
Since its founding, Good Chemistry has become a beloved part of Bristol’s beer scene, known for its commitment to quality, creativity, and community. From the taproom to the pubs, from local events to national distribution, the brewery has thrived thanks to the incredible support of its customers, collaborators, and team.
“We’re deeply grateful for the support we’ve received over the past 10 years,” said Bob. “Bristol has always backed Bristol, and we’re proud to have built our business here.”
If you would be interested in exploring the opportunity to take on the brewery site, you are encouraged to get in touch.
Find out more at www.goodchemistrybrewing.co.uk
were Norman Sinclair, the brewery’s managing director, along with his son Arran. Arran has just graduated with an Honours Degree in Brewing and Distilling from Heriot Watt University in Edinburgh. Post further studies he will joining the business full time, with the aim of continuing the success of one of the foremost independent Scottish brewers.
Norman Sinclair said: “It is fantastic news to again be recognised for the quality of our island inspired brewing. The standard of this competition is extremely high and what is wonderful this time is, three of our founding beers, Raven, Red MacGregor, and Skull Splitter were voted best in class by the team of judges.
“It was good that Arran could join me today, and he will now know what the expectation is!”
Find out more at www.orkneybrewery.co.uk
Black Jack Porter returns for autumn at Tintagel Brewery
As autumn settles over the Cornish coast, Tintagel Brewery is bringing back one of its most popular seasonal brews: Black Jack Porter.
A dark, full-bodied beer with layers of roasted malt character, Black Jack balances notes of chocolate, coffee and a hint of caramel sweetness with a smooth finish.
Re-available from November, Black Jack is brewed with Tintagel’s spring water and traditional English hops, it’s the perfect pint for colder evenings – whether enjoyed by the fire in a country pub or after a windswept walk along the coast.
Sally Parlser, Brewery Sales Manager at Tintagel Brewery, said: “People absolutely love Black Jack – we get requests for it all year round. It’s always a pleasure to hear how much people miss it when it’s not available, but for us it’s the perfect autumn and winter beer. As the days grow shorter and colder, a pint of Black Jack just feels right.”
The return of Black Jack follows a strong year for Tintagel Brewery, which has picked up a string of accolades including multiple Taste of the West Gold Awards and recognition at the SIBA South West Indie Beer Awards. Its flagship Old Ale, Caliburn, also reached the finals of the Champion Beer of Britain at this year’s Great British Beer Festival.
Find out more at www.tintagelbrewery.co.uk
Norman and Arran Sinclair post his graduation ceremony
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Summer 2025 and beyond at Palmers Brewery
It has been a very exciting year so far for historic Palmers Brewery which this summer saw the brewery being almost fully rethatched for the first time in nearly 50 years.
As the last thatched brewery in the UK, this is quite an important event in the brewery’s calendar! Palmers celebrated its 230th year in 2024, and welcomed many visitors, exploring the brewery through tours, which are crucial to demonstrate the heritage and traditional brewing methods Palmers still uses to this day. Its latest beer project, an autumnal season ale aptly named ‘Down the Thatch’ was available from mid-September and at the Palmers Beer
Festival This 4.2% ABV ale, brewed with historic Maris Otter malt and traditional English Golding hops, is a dark, complex ale that respects the brewing traditions and great British ingredients synonymous with Palmers. The Beer Festival at the end of September showcased over 30 different beers from around the country. Palmers welcomed guests to the old cellar for a whole day of fantastic music,
New beer added to the range at Cottage Beer Project
Cottage Beer Project, a nano-brewery in north-east Devon, last month launched its 11th beer.
Mild Boar (3.3% ABV) is a traditional mild, with a rich chestnut colour, and gentle nutty character. All of the brewery’s beers are bottle conditioned. Christmas Pheasants (5.4% ABV) Winter Ale, will be brewed for the fourth year and ready for mid-October.
Following success at the Food Drink Devon awards in October 2024, where their Black IPA, Panther (5.5% ABV) won Best New Drink Product, business owner and brewer Dan Clayton, and fellow director Claire Clayton, will be attending once again this October, with Hit for Six IPA (6.0% ABV) and Bespoke (4.0% ABV) Blonde both shortlisted for awards, as well as the brewery being recognised for its sustainability.
Surfers Against Sewage awarded the brewery Silver status for its single-use plastic elimination. The brewery is the first business to achieve that status within the Exmoor area. A key challenge for the brewery was to source a sustainable labels, and it achieved this with successful trials of a MarbleBase label, with biodegradable adhesive.
UK wide shipping is expected to become available from this month, after much searching for a courier able to meet the requirements of the small business, with the business now in final discussions with packaging suppliers.
Find out more at www.cottagebeerproject.co.uk
delicious food and, of course, plenty of beer. All proceeds from the festival go directly to the Palmers Brewery Community Fund. The Community Fund works to support the local community and charitable organisations that help keep West Dorset one of the best places to live, visit and explore.
Find out more at www.palmersbrewery.com
Ossett Brewery makes the move to cans
Ossett Brewery is moving away from the glass bottles that are synonymous with PBA to adapt to changing consumer preferences and meet sustainability demands.
Its classic range, including White Rat, the hoppy 4% ABV pale that is the brewery’s biggest selling beer by some way, will now be available in 500ml cans, with some SKUs also being available in a 440ml size, and White Rat in 330ml completing the line-up.
Ossett is the first brewery of its size to make the move into can for the off-trade, reflecting the bold and progressive mindset that underpins the brewery’s success to date.
The full list of products now available in can for the first time includes White Rat, Ossett Blonde, Silver King, Butterley, Excelsius and the new darkly decadent stout, Barghest.
The move comes as part of the brewery’s commitment to quality and is designed to ensure every beer that leaves the site gets to be enjoyed in the best condition possible.
Production Director, Matt Howgate, said: “Unlike bottles, cans ensure that no light or oxygen can get to the liquid during storage, keeping it as fresh as a keg would, while also being more friendly to our planet and reducing our carbon footprint.”
The new cans will be available in a multitude of off-trade outlets including ASDA, Morrisons, Co-op, Booths and Nisa as well as on the brewery’s own webshop.
The change is part of a broader sustainability push for Ossett Brewery which has seen industry-leading results delivered across water, CO2, gas and electricity usage.
Find out more at www.ossett-brewery.co.uk
Case Study - Electric Bear Brewery
Meeting the Net Zero challenge through alternative format wine
Sarah Loutfi, Canned Wine Group’s Key Account Manager for Pubs, Bars and Restaurants, looks at how canned or kegged wine can help breweries meet their sustainability targets…
As the push for sustainability and the impact of EPR intensifies across the food and beverage industry, brewery taprooms and pubs are uniquely positioned to meet their net-zero challenges by diversifying their offerings.
One effective strategy is incorporating canned or kegged wine into the drinks portfolio. This not only broadens the appeal to a wider range of customers, but is also less carbon intensive than glass, ultimately contributing to the business’ sustainability goals. There are numerous benefits of canned and kegged wine!
Lower Carbon Footprint: Compared to traditional glass bottles, canned and kegged wines have a significantly reduced carbon footprint. The production and transport of cans and kegs require less energy and emit fewer greenhouse gases. For a sustainability focused taproom, adding canned or kegged wine can be a sensible strategic choice.
Recyclability: Cans are made of aluminium, which is infinitely recyclable without losing quality. This creates a closed-loop system that lessens the demand for raw materials. Similarly, KeyKegs are 85% recyclable and are excellent at almost eliminating wine waste. Attractive fonts and lenses are both aesthetically pleasing and showcase the business’ commitment to sustainable practice. By offering wine in these formats, breweries and pubs can mitigate the impact on landfills while promoting a circular economy.
Reduced Packaging Waste: One of the leading contributors to waste in the beverage industry is packaging. By opting for canned or kegged wine, taprooms and pubs can significantly reduce their packaging waste. This not only conserves resources but also positions the business as a leader in waste reduction within their community.
Versatility and Quality: Canned or kegged wine often comes with the same, if not higher, quality as bottle wine. Canned Wine Group cans are completely sealed, so no oxygen can enter and deteriorate the wine over time. Canned wines are generally selected to be drunk young and will retain the freshness from the day they are canned. Canning allows us to capture a snapshot in time to preserve a wine’s vibrancy. There are no issues from light ingress or corking found in bottles.
To find out more contact Sarah Loutfi, Key Account Manager Pubs, Bars and Restaurants, at sarah@cannedwine.co
Enjoying a can of Viognier 2022 with pizza at Electric Bear
While most guests will want to sample Electric Bear’s latest fantastic offering, there is usually a wine drinker in the group and that’s where we come in. We help the Electric minimise wastage with a single serve solution. We also know how much community means to an indie brand, so we love sharing ideas, mucking in and collaborating on events, and trading delicious-tasting drinks!
Rose Homan, Taproom Manager, said: “Canned Wine Co. have supplied us with their variety of wines for the last few years. They’re very popular with our customers who want a different option to beer, and the branding works perfectly with our ‘glad to be alive’ vibe.”
Incorporating canned or kegged wine into your taproom or pub drinks portfolio offers a dual benefit: enhancing product diversity while addressing sustainability challenges. As pubs and breweries assess ways to reduce their environmental impact, this innovative approach can help you meet net-zero goals, eliminate wine waste, and champion a better way to serve wine.
Case Study - Mondo Taproom
Canned Wine Group’s Copper Crew Range on tap at Mondo Brewery
Mondo Brewing’s Taproom is situated in Battersea, SW London, and attracts a variety of patrons from across London and beyond for their craft beers, all brewed on site. Mondo is founded, owned and operated by brewers with a passion and focus for quality products.
Sales Operations Manager Brian Donohoe said: “We’ve sold more wine in this time with The Copper Crew that we’ve ever sold before. Operations-wise it’s been very easy; the 20 litre kegs slot into our cellars nicely, are quick to hookup and easy to pour. All round: less waste, more sustainable, and they taste really good!”
Supplier
Anton Paar introduces two new alcohol meters
Anton Paar has unveiled the Alcolyzer 5001 and Alcolyzer 7001, two advanced laboratory alcohol meters designed for rapid, reliable alcohol determination across a wide range of beverages. Both instruments ensure compliance with AOAC, BCOJ, and OIV standards, supporting laboratories in meeting industry requirements while eliminating the need for distillation.
The devices analyse 12 product categories –including beer, wine, spirits, sake, kombucha, and RTDs – with ethanol content ranging from 0 % v/v to 65 % v/v. They deliver precise results in as little as two minutes, thanks to patented NIR technology that enables unmatched repeatability: 0.03 % v/v with the Alcolyzer 5001 and 0.01 % v/v with the Alcolyzer 7001. Both models integrate seamlessly into Anton Paar’s AP Connect lab execution system or existing LIMS systems, ensuring secure, paperless data transfer and reducing transcription errors. Manual input of density
Crisp launches new ReturnA-Bag scheme
Crisp Malt has announced it is launching a new scheme to take back used malt bags from any supplier to send for recycling.
“The responsible disposal of empty malt sacks has long been a challenge to brewers and distillers,” says Ellie Wood, Crisp’s sustainability coordinator.
“Here is an industry-first solution. Not only does it include empty bags from all malt suppliers, but also, it cuts out recycling and handling fees.”
Malt sacks are made from polypropylene or polyethylene. They are strong, flexible and keep out moisture, making them ideal for malt packaging, delivery and storage. There is currently no effective, practical, bio-degradable replacement – which means the emphasis has to be on recycling.
A previous project run between Crisp Malt and several customers saw over 67,000 plastic malt
values unlocks access to more than 35 additional parameters, such as original extract in beer or calories in wine, providing deeper insights into product composition without additional measurements.
The Alcolyzer 7001 offers enhanced flexibility with optional upgrades, including 430 nm colour measurement and a sample changer capable of handling up to 24 samples in one run. These features increase throughput and expand quality control capabilities.
With intuitive operation, digital integration, and broad beverage compatibility, the Alcolyzer 5001 and 7001 support reliable, efficient workflows. Laboratories gain consistent accuracy, reduced product loss, and full support for both traditional and non-alcoholic beverages.
Find out more by visiting www.antonpaar.com or emailing info.uk@antonpaar.com and for Ireland info.ie@antonpaar.com
sacks recycled in a year.
“That was a great start,” says Ellie, “But the new Return-A-Bag scheme will deliver far greater quantities. In its first month alone, more than 16,000 x 25kg bags (weighing over 1,500kg) have been sent for recycling.
“We are encouraging all our customers to get signed up and start recycling!”
The only cost to brewers and distillers is transportation. Crisp customers can organise their own transport of empty sacks to the waste aggregation facility near Swindon, or Crisp can organise transport on behalf of customers, using Crisp’s associated haulier.
There is full traceability of waste volumes received and processed, so breweries and distilleries can use the information in their annual reporting.
There’s a step-by-step guide for Crisp customers to get involved, thereby helping reduce the amount of polypropylene and polyethylene
waste ending up in landfills.
Sacks sent through the Return-A-Bag scheme are collected and grouped at an aggregation facility. They are then recycled by third-party certified processors, which Crisp Malt regularly audits, ensuring full traceability. The waste malt sacks are processed into secondary raw material and reintegrated back into supply chains, often as garden furniture, playground flooring, hard plastics, and more. This recycled material is used by manufacturers, replacing virgin plastics, ultimately reducing fossil fuel usage.
“Crisp customers can register (just go to our step-by-step guide), and recycle sacks not just from our company, but from any malt supplier,” reiterates Ellie.
“This inclusivity will mean that, together, as an industry, we can make a real impact in reducing plastic waste.”
To find out more go to www.crispmalt. com/return-a-bag-recycling-scheme/
THIELMANN introduces the 10L Lite Keg Mini
THIELMANN, a global leader in stainless steel container solutions, made waves at this year's Drinktec exhibition by launching its latest innovation: the 10L Lite Keg Mini. Designed to meet the evolving needs of the beverage industry, this compact keg features lightweight polypropylene chimes and a robust stainless steel body (304, 316, or duplex). It is ideal for low-rotation, premium and corrosive beverages, ensuring product freshness and integrity.
The Lite Keg Mini is available in several versions, but the standout at this year's show is the duplex stainless steel variant. This version of the keg is incredibly lightweight, weighing only 2.1 kg, and offers superior corrosion
resistance and strength. This makes it a smart and dependable choice for demanding liquids, including water and highly corrosive beverages. Its ergonomic grip and stackable design also make it a space-saving and easy-handling solution.
The new Lite Keg Mini builds on the success of THIELMANN's previous breakthrough, the Vertex Keg, which was unveiled last year at the BrauBeviale trade show. The Vertex keg is the world's first and only keg made entirely from duplex stainless steel. It is up to 30% lighter and boasts up to 30% lower environmental impact -depending on the model- than its austenitic stainless steel counterparts, setting a new standard for sustainability in the industry.
As the food and beverage manufacturing industries continue to evolve, BFBi remains at the forefront - connecting professionals, sharing knowledge, and driving innovation. With an exciting calendar of events ahead, BFBi is set to offer unmissable opportunities for networking, learning, and shaping a more sustainable future across the beverage supply chain.
Following the success of last year’s event, we return to the Indian Brewery’s taproom for a relaxed afternoon of top-tier networking, authentic Indian food, and excellent craft beer. Morning seminars will feature presentations from Moody Direct on Energy Hunter: Turning Waste into Watts for Brewing Efficiency and a joint presentation from Sycamore and Christeyns.
Nijhuis Webinar - Implementing Water & Energy Recovery from site effluent – 28th October
Cider & Wine Seminar with Tour – 25th November, Chiltern Valley
Northern Section Annual Lunch – 26th February 2026, Aspire, Leeds
The International Brewing & Cider Awards - Victoria Warehouse, Manchester - 3-5th March 2026 – Judging - 6th March - Awards Medal Announcements & Trade Day
National Annual Lunch hosting the IBCA – 20th May 2026, Guildhall, London
Visit www.bfbi.org.uk for full event details and registration information.
Charles Faram’s HopWalk® On Tour 2025 delivers a week of brewing inspiration
For the first two weeks of September, the rolling hills of Worcestershire and Herefordshire echoed with the chatter of brewers, the rustle of hop bines, and the unmistakable aroma of fresh hops as Charles Faram’s HopWalk® On Tour 2025 unfolded across its signature sites.
A beloved fixture in the brewing calendar, this year’s tour offered an immersive experience into hop innovation, farm technology, and the vibrant community that fuels the UK’s beer scene.
The tour kicked off at Charles Faram’s Malvern headquarters, where guests were treated to a behind-the-scenes look at the newly revamped pelleting plant, cold store, and FreshPak line. Then on to Cold Green Farm, Bosbury, aboard the ‘Faram Express’ with Technical Director Will Rogers and Managing Director, Paul Corbett updating guests with crop updates from around the world and passing on information about earlier hop picking days, the history of hops in the area and local geographic information.
At the farm owned by Hawkins Farming the team guided attendees through the latest developments in the Charles Faram Hop Development Programme, the evolution of hop processing and showcasing the brand-new kilns installed for 2025. From there, the tour ventured to fellow Charles Faram Farms members, Stocks Farm, in Suckley, Worcestershire where visitors inspected the hop crop and toured the picking machinery and hop yards. Each stop highlighted the unique terroir and techniques that shape the character of British hops.
One of the week’s standout features was the HopTastic® experimental beer tasting, where brewers sampled four beers brewed by The Hop Shed Brewery; brewed with the same base but featuring different new hop varieties from the Charles Faram Hop Development Programme. Attendees voted for their favourite, sparking lively debate over flavour profiles ranging from citrus and spice to tropical fruit, and coconut.
The tour culminated at the pop-up Faram Arms pub, where brewers, growers, and suppliers gathered for a celebratory BBQ. With pints in hand and stories flowing, the event embodied the spirit of collaboration and passion that defines the independent brewing community.
HopWalk® On Tour isn’t just a showcase—it’s a celebration of the entire supply chain. From soil to sip, Charles Faram continues to champion transparency, sustainability, and innovation. For brewers, it’s a chance to reconnect with the literal roots of their craft. For growers, it’s recognition of the artistry and commitment behind each bine. And for the industry, it’s a reminder that the future of hops is as bright and bold as the beers they inspire.
For more details go to www.charlesfaram.com/uk/brewing-events-exhibitions/
In the dynamic world of alcohol-free craft beer, where shelf appeal is as critical as taste, Drop Bear Beers has taken a bold leap with their new range of Cut Lagers. Partnering with LemonTop Creative, they’ve redefined minimalist design, creating a visual identity that’s as crisp and refreshing as the beers themselves.
Drop Bear Beers envisioned a look that was fresh, colourful, and modern - yet undeniably anchored in their brand identity. The design team at LemonTop Creative embraced this challenge, peeling back the layers of traditional beer label design, stripping away superfluous elements to reveal a bold, minimalist aesthetic that commands attention.
The foundation of the design is a vibrant background gradient - a dynamic wash of colour that leaps off the shelf. LemonTop eliminated decorative flourishes, focusing instead on clarity and impact, meaning the labels that are not just eye-catching but instantly recognisable as part of the Drop Bear family.
At the heart of the new design is a striking logo style crafted for each beer in the range. And the design philosophy extends beyond the cans to the 4-pack boxes, ensuring consistency across all packaging.
For more information go to www.lemontopcreative.com
PLAATO Smart Fermentation helps Sycamore Brewing save weeks in production
PLAATO, the Norwegian industrialtech company focused on brewery production efficiency, has shared its newest success story for its Smart Fermentation solution: at Sycamore Brewing in Charlotte, North Carolina.
By using PLAATOs fermentation sensors and software solution, Sycamore was able to save weeks of production time while maintaining quality and consistency across batches.
Earlier this year, Sycamore Brewing faced the challenge of integrating a new yeast strain that would be critical for around 80% of its
Collective Motion Brewing (CMB) is seeing more breweries turning to refurbished machinery as a practical way to expand capacity without the price tag of brand new kit.
The CMB engineering team has been busy bringing machines like the Brewology EC56 cask filler back to life. These units undergo a complete strip down, inspection and rebuild before they are returned to production. Every refurbished machine is tested in-house to the same standards applied to new installations.
The benefits aren’t just financial. Extending the working life of existing equipment reduces waste and lowers the environmental impact of brewery operations. By keeping machines in service, CMB cuts down on the materials and energy that would otherwise go into new manufacturing.
For breweries working towards sustainability goals, refurbishment is a clear way to align cost savings with carbon reduction.
There’s also a speed advantage. Refurbished units are available immediately, without the lead times that often come with new builds. That means less waiting and fewer interruptions to production plans. For smaller breweries looking to add filling or washing capacity quickly, this can be a decisive factor.
For more information call CMB on 07362 379 222 or email info@cmbrewery.co.uk
fermentations. Without real-time insights, the process risked multiple under-attenuated batches and costly delays in production.
Using PLAATO sensors for continuous monitoring, and benchmarking the fermentation performance of the new yeast strain against historical data, Sycamore’s QA team quickly identified variances in performance. Adjustments to yeast pitch rate and aeration were then validated in real time, giving the brewery confidence to scale with the new strain.
PLAATO’s sensors and Smart Fermentation software provide Sycamore with real-
time fermentation curves on every vessel, customised alerts, and the ability to benchmark every batch against an ideal fermentation curve for the recipe. This has enabled the brewing team to detect when it’s time to turn the tanks, ensure fermentation consistency and save time and resources from manual sampling processes.
With the Smart Fermentation solution in place across the facility, Sycamore has been able to maintain a tight production schedule and protected the quality of its beers during a critical growth period.
To learn more visit @plaato.io
Brewfitt offers hygienic dispense solutions for draught low/no alcohol beer
As the demand for low and no alcohol beers continues to rise, so too does the need for careful attention to hygiene and safety at the point of dispense.
With increased susceptibility to microbial contamination due to low alcohol and higher sugar content, these products demand more than just conventional dispense setups.
Brewfitt has developed a comprehensive range of solutions that align with the latest BFBi guidelines to ensure the safe, high-quality dispense of draught no/low alcohol beer.
One of the cornerstone innovations is Brewfitt’s Cooled Gas Pump system. This technology helps extend line cleaning schedules thanks to all elements being chilled from the coupler up to the back of the tap, including a chilled FOB detector.
Brewfitt’s 2, 3, and 4-flow coolant range ensures precise control of beer temperature throughout the dispense line, helping to maintain the recommended 2–5°C in-glass temperature. When paired with the keg cooling solution, this forms a fully integrated system that addresses both microbial and sensory stability.
Brewfitt has also introduced the Lindr DryWet system, which features a sealed recirculation line housed within an under-counter cooler. This compact, efficient solution is perfect for events, mobile bars, or venues trialling no/low beer on draught. And thanks to its selfcontained cooling and closed-loop design, it’s ideally suited for the added hygiene demands of low and no alcohol beer dispense.
Contact Brewfitt for more information on 01484 340800 or email sales@brewfitt.com
Muntons becomes the only maltster to use 100% regenerative barley for its sacked base malts
Muntons has become the only maltster to commit to using regeneratively farmed barley for its sacked base malts.
Muntons’ Climate Positive Malt benefits from up to 30% lower CO2 emissions per tonne compared to the UK malt average, making it the UK’s lowest carbon malt for the craft brewing industry .
The Climate Positive Malt range covers all Muntons’ Spring malt varieties, including its unique Super Pale Malt, Lager, Pilsner, Extra Pale, Pale, Mild, Dextrin & Distilling malts.
Kate Dixon, Head of Sustainability at Muntons, said: “Malt typically accounts for approximately 22% of the CO2 emissions of craft beer, but our Climate Positive Malt can help reduce a craft brewer’s malt CO2 emissions by up to a third – that’s a real, tangible carbon saving that
we’re able to offer our customers to help them address their Scope 3 challenges.”
Muntons has long championed regenerative agriculture (RA) practices, leading trials with British farmers for almost a decade which are now evolving into a full-scale roll out. RA aims to reduce on-farm emissions and support farm ecosystems through practices such as noor low-till farming, cover crop planting and reduced fertiliser use.
In addition to regenerative agriculture, Muntons has been embedding sustainability into every stage of its malt production for over 15 years. The company has the lowest carbon emissions of all UK maltings, having cut on-site emissions by more than 60% since 2010.
For more information on Climate Positive Malt, visit www.muntons.com/all-good/
A little Inspiration goes a long way
Inspiration, specialists in custom-printed glassware, branded merchandise and promotional products, has appointed a new Business Development Manager to strengthen its support for breweries across the UK.
Sim Johnston joined Inspiration just over six months ago, and in that time he's been immersing himself in the world of brewing – learning not just about the breweries, but also the role that great branding and merchandise play in helping them stand out. His background working in the world of advertising is a great fit for the company and will be a huge benefit to the breweries he gets to work with.
His goal mirrors that of the company: supporting brewers by taking care of the brandbuilding side of the business. Custom merchandise not only strengthens awareness and shapes brand identity, but also provides an additional revenue stream - helping breweries grow while staying focused on crafting exceptional beer.
As the craft beer sector continues to thrive, Inspiration is excited to support independent breweries in telling their stories through branded products that customers will use, wear, and remember.
To find out more call Sim on 01792 897 900 or email sim@inspiration-gifts. co.uk or visit www.inspiration-gifts.co.uk
Murphy & Son launches ‘The Brewer’s Secret’ campaign
Murphy & Son has announced the launch of their latest initiative,
‘The Brewer’s Secret,’ aimed at empowering brewers with effective solutions to the common challenges faced in the brewing process.
This campaign draws on the extensive experience and expertise of the Murphy & Son’s team of master brewers, providing invaluable insights into overcoming hurdles such as stuck mashes and gushing beer.
‘The Brewer’s Secret’ not only highlights the underlying causes of these issues but also
offers practical recommendations to prevent them in the future.
In addition to addressing specific challenges, the campaign will share essential tips for enhancing brewhouse efficiency, ensuring that quality is maintained throughout the brewing process.
“We understand the importance of consistent quality in brewing, and we’re excited to provide our customers with the knowledge and tools they need to excel,” said Stephanie Brindley, Technical Manager at Murphy & Son. “With ‘The Brewer’s Secret,’ we aim to
equip brewers with the insights necessary to overcome challenges while optimising their operations.”
Brewers and craft enthusiasts are encouraged to stay connected through Murphy & Son’s social media channels for ongoing insights, updates, and resources. The team is also readily available to address any brewing inquiries and support all brewing needs. For more information go to www.murphyandson.co.uk/secrets/
Brewlab enhances its range of courses
Brewlab continues to be very active across all departments delivering training and analysis services to the industry.
Building on existing provision, Brewlab has expanded its onsite delivery to include bespoke tailored support, laboratory skills training and professional development courses. Its laboratory continues to grow and has welcomed additional sample analysis from the 5 x ABV’s for £100 promotional offer. It has been a leading light in the development of low alcohol products of all kinds, ensuring product safety by meticulous product development testing.
Brewlab’s newly revamped Brewing Skills Development course now features a full two-day delve into Quality Control theory alongside microbiological practical skills to complement the flavour evaluation, raw material, recipe formulation and brewing process days. The course ran in London in August and will be taken out on the road again soon.
As a follow up to Brewing Skills Development, Brewlab is adding a 5-Day Advanced Brewing Skills course. Designed for those with existing knowledge we explore more specialist areas such as packaging, alternative fermentations, setting up your own laboratory and sustainability. Breweries in Wales can qualify for up to 80% funding on both courses. The flagship Diploma programme started this Autumn with four international attendees, from Turkey, America, Spain and Germany respectively. With Brewlab for nine weeks, they will immerse themselves in the brewing process and get hands-on brewing their own recipes seven times.
Meanwhile, Brewlab’s own brewing division ‘Brewlab Brews’ has evolved and now boasts its own taproom that serves all the beer that tutors and students create.
If you’d like to access any of these services, contact Brewlab on 0191 549 9450 or email info@brewlab.co.uk
IGC Engineering supplies 60 tonne CO2 pressure vessel
SIBA Silver Member, IGC Engineering Ltd, has recently completed the supply and installation of a 60-tonne carbon dioxide pressure vessel at a large-scale brewery in Bedford, significantly enhancing the site’s carbonation capabilities and beer movement processes.
Operating from its production facility in Lancashire, IGC Engineering is a trusted name in the supply of pressure vessels and gas storage solutions to breweries of all sizes across the UK. Its bespoke, built-to-last pressure tanks are designed to meet the unique needs of independent and large-scale brewers alike. As an independent business, IGC Engineering is committed to supporting fellow independents by offering a flexible, cost-effective alternative to traditional gas suppliers. Clients benefit from no lengthy contracts or restrictive agreements, giving them the freedom to scale operations without compromise.
In addition to pressure vessel design and installation, IGC offers a broad portfolio of gas solutions including Carbon Dioxide, Nitrogen, Oxygen, Argon, and Nitrous Oxide. Their approach allows breweries to choose their gas suppliers post-installation, ensuring full self-sufficiency and maximum savings.
Chris Hamlett, Director of IGC Engineering, said: “We are proud supporters of the independent brewing sector and strive to ensure that brewery businesses can continue to operate as efficiently as possible. We pride ourselves on having an outstanding track-record, a satisfied customer base, and, most of all, exceptional gas tank and pressure vessel installations in terms of quality and efficiency. But that’s not all. With many years of pushing the boundaries and bringing change to the industry, IGC also provide gas tank contract rentals to clients who were previously bound to one company for their gas and tank business.”
For more information contact the IGC team at info@igc-pressurevessels.co.uk or call 01257 794170 or 07931 765454
Enhancing brewing confidence: The critical role of valves
Barry Williams, founder of Smart Actuated Valves, explores how valves can help independent breweries improve efficiency, retrofit equipment and produce consistent high-quality beer…
Independent and craft breweries across the UK and Europe are navigating a challenging landscape. Rising energy costs combined with workforce pressures that require balancing tradition with innovation, mean finding efficiency while maintaining manageable investment has never been more important. Every decision the owner of a brewery makes, from raw ingredients to production processes, ultimately affects the bottom line and the quality of their final pint.
While much attention is given to recipes, hops and brewing techniques, one of the most overlooked pieces of equipment is the humble valve. That is, until it fails. Values are precious pieces of equipment. They control the flow of liquid, protect the product from bacteria, and ultimately maintain the consistency and efficiency of the whole brewing process. When they fail, production slows, costs rise, and beer quality is compromised.
As a design draughtsman and technical sales engineer with over fifty years of experience in industrial process systems, I’ve seen firsthand how quality, reliable valves can transform operations. Today, I help independent craft and multi-site breweries design bespoke brewing systems and solve upgrade challenges that bring modern engineering performance to brewhouses of all sizes.
The valve challenge
Many breweries are operating with equipment that has been pushed to its limits. Old, battered systems designed years ago are still in use, often retrofitted with components that can be sourced cheaply and quickly. Like trying to put a square peg into a round hole, I typically see valves of varying quality patched into place with the hope that it will do for
Supplier Viewpoint: Smart Actuated Valves
now. But all this short-term fix does is create inconsistency and vulnerability.
During trade shows and site visits, brewers tell me that one of their biggest frustrations is trying to keep the aging kit running because a complete refit feels overwhelming and difficult. A second frustration is the difficulty in balancing traditional brewing techniques with automation.
We can mitigate these frustrations because smart actuated valves can really make a difference in increasing capacity and efficiency. The right valves in the right place will reduce downtime, ensure consistent pressure and temperature control, control bacteria and eliminate the small, costly failures that lead to lost batches. Valves may not be glamorous, but they are unquestionably indispensable when it comes to producing the very best beer.
Solutions outside the UK
We source and import many of our industrial, hygiene, instrumental, pneumatic, fittings, smart actuators, tanks, vessels, CIP and keg machines from China. Since 1997, I have developed and upheld long-standing relationships with Chinese manufacturers. From our office in Guangzhou City, we successfully import high-quality, ATEX, NACE, and FDA compliant industrial, pneumatic valves, pumps, flow meters, filters, tanks, vessels, CIP sets, washers, and brewery equipment from China for safe delivery to our UK and European clients.
Ultimately, our customers benefit from quality over cost, expert and tailored solutions, reliability, flexibility and excellent after sales care. We always prioritise engineering over sales and will only put forward solutions that improve your brewing process.
Smart engineering for real breweries
The most satisfying part of our work is helping breweries solve complex practical problems. One brewer recently commissioned SAV to help them update a 150-year-old brewery to modern standards. Their goals are to eliminate
inconsistent flows and frequent breakdowns, while improving efficiency and increasing capacity. After site visits and consultations, we are replacing old kit with new without blowing the budget.
Another project involved working with a multi-site operator aiming to replicate the same beer quality across different locations. Consistency is the hallmark of a successful beer brand, but it can be challenging to achieve when the equipment varies from site to site. By standardising actuated valves across their operations, the change has provided far greater control over flow rates.
These examples highlight a simple truth: valves are not just pieces of metal on a pipe but integral pieces of equipment. Actuated Valves allow brewers to focus on what they do best: creating distinctive, high-quality beer while knowing the engineering side of their brewing equipment is optimised for the best outcome. Looking forward: investing with confidence
For independent and craft brewers, the future will demand resilience, adaptability and wise investment. Investing in reliable, wellsourced valves is not about spending more: it’s about spending wisely. By working with an engineering-led supplier that understands the brewing process and supply chain, our clients can change or upgrade kit as necessary. We believe our range of premium valves and equipment equates to better beer. And that’s an outcome every brewer and every drinker can raise a glass too.
Barry Williams, founder of Smart Actuated Valves, supplies premium quality valves to independent and multi-site breweries. With an engineering background, he supports brewers in designing, upgrading and retrofitting aging equipment to improve efficiency and ensure consistent beer quality. Discover more at www.smartactuatedvalves.co.uk
Business Development Executive forbes.coleman@siba.co.uk
All General Enquiries contact office@siba.co.uk
Board of Elected Directors
Existing members wishing to contact your regional representatives can use the relevant regional e-mail addresses listed below. For individuals, just type firstname.lastname@siba.co.uk
Chairman of SIBA Richard Naisby
Vice-Chairman of SIBA Anthony Hughes
East
Chair Richard Naisby Milton Brewery (Chair of the Board)
Ian Rydings Leigh on Sea Brewery
Matthew Ashford Oakham Ales Ltd
Tom Foddy Wells & Co
Midlands
Chair Anneli Baxter Loose Cannon Brewing Co Ltd
Anthony Hughes Lincoln Green Brewing Co Ltd (Vice-Chair of the Board)
