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Moor Beer Co are true pioneers. In the ten years since launching, the Bristol-based brewery have made a huge range of beers, and now can-condition their beers. We caught up with founder Justin Hawke to find out the story behind the beers
You've just celebrated 10 years - has it all panned out like you imagined? The celebration was a phenomenal success - definitely the best event that will take place in the UK this year in terms of people, beer, food, music and atmosphere. I wanted to bring my favourites from around the world to Bristol for locals to experience, and local beer for our international visitors to experience. The feedback from everyone was that we more than achieved it. Most of the foreign beers have never been in the UK before. These aren’t overhyped flavours of the month, they are fantastic drinking beers that rarely make it outside their distribution area because
The founder and head brewer of Siren Craft Brew curated our introductory Beer Club case. We speak to founder Darron Anley and head brewer Kyle Larsen about what makes Siren so innovative
It was the number of barrels in the new warehouse that seemed surprising. Hundreds of them. And then I remembered where I was: at Siren Craft Brew, one of the most endlessly interesting and experimental breweries in the country. I arrived in mid-May during an exciting transition period. The barrels had been moved into a new, huge building, but the taproom isn’t yet open. A new brewhouse has been installed nearby, a new beer, Yu Lu, has just been introduced into the core range, and there is excited chat about a new coffee beer series, a sour beer programme, and something ludicrously cool sounding with Michelin-starred chefs. Long-time Head Brewer Ryan Witter-Merithew has moved on and American
When Stone opened a brewery in Berlin, it meant that European beer drinkers could now get the beer even fresher. We spoke to Thomas Tyrell, Director of Brewing Operations Stone Brewing Berlin
What do you think sets Stone Brewing apart from other breweries? What was the ethos that Stone first set out with? Our goal at Stone has always been to brew outstanding, bold and – for the most part – very hoppy beers. We brew what we love and hope that others will love it too. Although we never compromise, we do like to brew a variety of styles so new craft beer fans can discover new tastes. Another aspect of Stone culture that I appreciate is our commitment to the close-knit craft beer community. We often work together and collaborate with friends from other breweries, and since starting at Stone in 2015 I’ve had the chance to meet over seven teams from some of my favorite
Peak District-based Buxton Brewery produce some of the country’s most respected and sought after beer. Here we talk to the founder Geoff Quinn about the secret of his success, collaboration, and the future
You stared Buxton Brewery in 2009, which seems a long time ago by modern standards. Did you imagine the beer scene developing the way it has done?
In 2009 I think there were around 700 breweries in the UK and today there are around double that number. Many have also closed in the same period, some having failed quickly, others, which were more established, failed to keep pace with the quickly evolving market. So to have a net increase in breweries that large means huge change in the brewing scene. I don’t think anyone really saw this coming, and we’re still all on the trajectory, and it’s not yet clear what the short and medium term future holds. Many would argue that the
We’re featuring Brew By Numbers this month. We visited the brewery in Bermondsey to catch up with founders Dave Seymour and Tom Hutchings
You’ve been going four years and to great success – what was the ethos you started out with?
Dave: The main thing was making the beer as good as we could, all of the time. One of the catchlines we had since the beginning was exciting and forward-thinking beers with a focus on quality and drinkability.
You’re known for pale ales and saisons in particular. Did you set up the brewery focussing on these?
Tom: We were looking forward to trends happening elsewhere. America is quite a good reference point and several years ahead of what is happening here. We were looking at new things, also we were fortunate in some situations; saisons, for example, had a big year. Other breweries were doing specials with
Toast Ale is a beer brewed with surplus bread that would otherwise be?wasted. All profits go to the food waste charity, Feedback. We spoke to Toast Ale’s Julie Prebble to find out more about this project?
Where did the idea for beer made out of waste first come from?
Toast’s founder, Tristram Stuart, is an author and campaigner on the social and environmental issues of food production. With more than ten years of experience in this field, he was well aware that bread is the biggest problem within food waste - given how popular, relatively good value/low price and how short life it is. 44% of bread is wasted in the UK. And so when Tristram discovered Brussels Beer Project’s ( a Belgian Brewery) Babylone beer, which is made from surplus bread, he was inspired to launch Toast Ale. Their beer tasted great! The Brussels Beer Project team shared their recipe expertise and helped in
Few beer lovers would deny that Thornbridge is one of the country’s best breweries. Here we speak to Head Brewer Rob Lovatt
What do you think sets Thornbridge apart from other breweries?
I think that we are brewers of integrity, and certainly brewer led. We produce an extremely wide range of beer styles, all to the best of our ability, in cask, keg and bottle. We also do a lot of R&D into the beers we produce.
What was the ethos Thornbridge first set out with?
I joined five years in but I know it’s always been about raising the bar in terms of quality.
How do you see the beer scene developing in the next few years?
I see there being a consolidation in terms of quality. Those breweries who aren’t up to scratch will fall by the wayside. Customers, as in the US 15 years ago, are becoming more
Williams Bros is one of the most exciting breweries in Britain. Here we speak to co-founder Scott Williams (pictured right) about how the beer scene has changed since 1988, using traditional ingredients, and all about the beer he's most proud ofWilliams Bros started in 1988 - was there a feeling that the beer scene in the UK was changing even then? To be honest the opportunity in the beer scene never really occurred to us in a general sense. Prior to brewing heather ale our involvement in brewing was essentially at the homebrew level – through a couple of shops of our own in Glasgow and Aberdeen as well as supplying other homebrew retailers from our wholesale business covering the UK and Ireland.
We had contact with a few small brewers at this time by supplying them with malted barley, hops and often yeast but none were doing particularly
Magic Rock is, few doubt, one of the best breweries in the country. This Huddersfield-based brewery turn out an astonishing range of core beers, as well as an exciting series of specials and one-offs. We're just also seeing the fruits of the barrel-aging programme come to the fore. Here, we speak to co-founder Richard Burhouse.
You started Magic Rock Brewery only in 2011, but it’s already known as one of the best breweries in the country. What did you do right? Did you have a clear path when you started?
There wasn’t really a clear path but things have gone and continue to go better than we could have ever dreamed. With regard to what we did right I think focussing on quality and recognising when to try and do things myself and when to get in people who are great at what they do was important. For example my background is graphic design but probably the best decision I ever made was to employ Rich Norgate our designer rather than attempt
New York-based Danish gypsy brewer Jeppe Jarnit-Bjergso talks food matching, unmissable US breweries and what's next
What do you think sets Evil Twin apart from other breweries?
Well first of all the fact that we donít own a brewery (yet), but are so-called gypsy brewers, meaning we rent space from other breweries to make our beers. It means we can do what we want and not have to be concerned with paying rent and such. We can make a beer one time, if it sells we do it again, if not we can move on to the next.
How do you see Evil Twin developing?
We are in the process of building a brewery
You’re probably the most famous beer writer in the country, and known world-wide. What do you think the role of a beer writer is?
A beer writer starts by loving the product. I grew up in the East End of London, surrounded by famous breweries such as Charrington, Manns, Taylor Walker and Truman, with Ind Coope close by in Romford, Essex. Beer was always present in my life even before I was allowed – legally – to drink it. I recall my first taste of Charrington IPA in a pub at Upton Park, fell in love with it and never looked back. I try to pass on that passion to readers by discussing the aromas and flavours of beer and how different types of malts and hops impact on the character of beer. I want people to treat beer as seriously as wine – and