Winter 2023 Independent Brewer Magazine

Issue 16

Hyde in plain sight

Winter 2023

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Editor’s comment

Welcome to the Winter edition of SIBA’s Independent Brewer Magazine plan for the future and SIBA will continue to invest in growing this important flagship event for 2024, when we’ll be back in Liverpool on March 13th and 14th with a packed programme of seminars and events.

As the festive season rapidly approaches, I hope that you are all enjoying a well-needed boost in sales after what can only be described as another challenging year for independent brewers.

But despite these on-going challenges, 2023 saw SIBA members continue to innovate, to support each other in growing this part of the market, and there were undoubtedly some high points too. Not least our biggest BeerX yet which took place in March in Liverpool.

This is the only event of its kind in the UK market, where such a large number of independent brewers come together to celebrate their achievements, share knowledge and

Don’t forget that places for SIBA members and your teams who pre-register are completely free, and you can find a flavour of what we have planned for BeerX 2024 on page 17. Don’t forget also that entries are now open for the 2024 SIBA Business Awards which take place at BeerX, including three brand new categories for Best Collaboration, Best New Brewery, and a new SIBA member-voted Brewers’ Brewer of the Year award. Find out more on page 18-19.

This year for SIBA has also been about adding to and improving the benefits and services you get as a SIBA member, and one of our most popular new services has been our webinar programme, which enables members to attend expert seminar sessions without the need to take time out from their busy day-to-day operations. See pages 24-25 for details of our latest webinar schedule.

Elsewhere in this magazine, we explore the world of mead for the second installment of our Innovation In-Depth section on pages 54-59 where we interview Tom Gosnell of Londonbased Gosnells who is shaking up this emerging category with his ‘Nectars’.

Society of Independent Brewers PO Box 136, Ripon, North Yorkshire HG4 5WW Tel: 01765 640 441 www.siba.co.uk Email: office@siba.co.uk

Our second collaboration piece with Pellicle magazine is written by Pellicle’s Katie Mather and features Isle of Man brewery Bushy’s, an unsung hero of the island and a strong reason outside of motor racing to plan a visit (see pages 26-31).

We also meet Kate Hyde, head brewer at Hand Brew Co, for our Meet the Brewer feature on pages 46-53 to find out more about her career journey, which has taken her from Paris to Brighton. And finally, we also meet film producer and long-time champion of British pubs and beer Guy Ritchie, to find out more about his new venture Gritchie Brewing Company in our Business Profile on pages 38-45.

Happy reading! And 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 Spring 2024 edition will be January 8th.

Caroline Nodder Editor SIBA Independent Brewer Magazine

Editor: Caroline Nodder (caroline.nodder@siba.co.uk) Published by: Media Alive Limited Produced on behalf of SIBA by: Media Alive Limited, 2nd Floor, The Red House, 119 Fore Street, Hertford, Hertfordshire SG14 1AX. T: 01992 505 810 Creative Director: Darren Kefford (darren@wearema.co.uk) Studio Manager: Jon Hardy (jon@wearema.co.uk) Advertising Manager: Claire Rooney (claire@wearema.co.uk) Managing Director: Dan Rooney (dan@wearema.co.uk)

Printed by: Stephens & George Print Group Goat Mill Road, Dowlais, Merthyr Tydfil CF48 3TD

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.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Contents

News 9-15 SIBA News All the news from SIBA HQ 17 BeerX Preview What to look out for at BeerX 2024 18-19 SIBA Business Awards 2024 Find out more about the 2024 competition 74-79 SIBA Regional Beer Competitions Results from London and the South East, the East of England and the North West 81-91 Brewery News The latest from our Brewing Members around the UK 93-95 Supplier News Updates from SIBA’s Supplier Associate Members

Comment 38-45

7 CEO’S Update Andy Slee, SIBA’s Chief Executive, on what unites the industry 8 Chairman’s Comment National Chair Richard Naisby looks at the challenging economic environment for brewers 23 The View From Westminster Our regular political update 32-33 Homebrew In Focus Andy Parker from Elusive Brewing looks at Iron Pier Cast Iron Stout 61 Supplier Viewpoint Crisp Malt commissions Will Hawkes to explore the road to net zero 69 Technical Focus Analutos lab's Paul Whiteley and Kevin Carr on beer cocktails

Features 54-59 Issue 16

Winter 2023

Hyde in plain sight

24-25 Membership Update The new SIBA webinar programme and Gold Member update 26-31 SIBA Independent Brewer x Pellicle Katie Mather explores Isle of Man brewery Bushy’s 35 Taproom Focus Featuring the Rooster’s taproom in Harrogate 38-45 Business Profile Guy Ritchie speaks to Nick Law about his plans for Gritchie Brewing Co 46-53 Meet The Brewer We catch up with Kate Hyde from Hand Brew Co on the south coast 54-59 Innovation In-Depth We explore the evolving world of mead through the eyes of Tom Gosnell of meadery Gosnells 63-67 Business Advice Legal, brand & marketing and consumer insight 70-73 Gold Members Premier Systems and Loughran Brewers 96 Gold & Silver Members Listing of our key sponsors 98 Contacts Key SIBA contacts

Cover The cover image for this magazine was shot by Kenny McCracken at Hand Brew Co in Worthing, Sussex, and features Kate Hyde, Hand’s Head Brewer.

Find out more about Kate’s career in beer in our Meet the Brewer feature on pages 46-53. www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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CEO's Update

A force for good I am often asked to relate SIBA’s lobbying position both as an independent organisation and as part of a wider coalition of trade bodies representing different parts of hospitality in the UK. And I think the best way to explain it is to reproduce a piece I recently wrote for the pub newspaper the Morning Advertiser, which I hope helps your understanding. As we move towards a General Election in 2024, we will be looking for members to help us with our lobbying by talking to candidates of all colours about the recently agreed SIBA manifesto. We have a plan to help you do that by speaking about the things that unite all brewers – access to market, taxation, availability of capital, sustainability etc. not just the taxation issues raised here.

We look forward to working with all our members on that. In the meantime, here’s the article in full: In a free market economy, Governments help things that are good for society and tax things that aren’t. Life, should really be that simple.

So please bear that in mind for a few moments, whilst I talk about the sector we are all proud to represent.

Hospitality is the third largest sector for employment in the UK economy, with nearly

one million jobs. It generates £15 billion per annum in tax revenues. That’s the equivalent of £1 per second for 480 years. Or looking at things another way, £1 per second back to the reign of Henry VIII and the year Mary was crowned ‘Queen of Scots’. That’s this and every year, not just a one off.

If this isn’t enough, hospitality brings communities together at their very heart - it’s the original social network, if you like. Between us, we also raise £100 million a year for charities at a time when many need help the most.

SIBA member brewers have less than a 1% share of the UK beer market and are genuinely independent. We are a unique UK manufacturing success story and the home of vibrancy and innovation in our national drink.

If pubs are the heart of what is good locally, where we are allowed to be stocked, SIBA beer provides the only drink with a tangible link back to the pub’s local community. It is a role the 10,000 people employed by SIBA members take seriously and with pride. Between them, our members also run round 2,500 pubs, bars and taprooms.

To bring things back to my opening thought.

Eight out of 10 drinkers think that their local brewery represents a force for good where they live.

We were grateful for lower duty on draught beer, meaning a duty freeze on draught beer.

But British brewers still pay tax at five times the rate of online gambling companies, for

example, who deliver a fraction of the benefit to either the exchequer or intangibly to society as a whole.

The world is truly upside down.

As a first step SIBA supports the widening of the draught duty differential to 20% through a lowering of brewers’ tax burden.

We also support industry calls to continue the current 75% relief in business rates for hospitality businesses into 2024/5. Without good pubs, the prospect of good brewers to supply them is reduced.

All we ask is that the tax burden in society can be rebalanced to ensure that everyone pays their fair share of taxation to deliver the muchneeded services to get the UK back on its feet.

Pubs and breweries should be truly recognised as a force for good. I’m sure we can all raise a beer to that.

Cheers!

Andy Slee Chief Executive SIBA

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Chairman’s comment

We fight on “Easy's getting harder every day” - so sings bandsaw-voiced US songstress Iris DeMent.

At times it seems as though it could be a theme song for the independent beer industry. For many brewers, Christmas is a make-or-break period. In 2023, with a stubbornly high rate of inflation, and an industry yet to fully recover from the ravages of covid and the iniquities thereby, this feels more true than usual.

The usual mix of seasonal challenges – bottle supply, staff shortages etc, etc – have this year been supplemented by some odd curve balls, largely water-related – far too much in parts of Scotland, not nearly enough in parts of Surrey.

The ongoing rail strikes are playing havoc with beer sales in town centre locations. 'Working' from home means that those pubs which relied on office lunchtime trade are struggling.

At-home drinking largely benefits the global brewers, whose financial and marketing muscle guarantees them the finest supermarket visibility and whose aggressive pricing causes problems for all our members.

speak as one to government.

The UK wide business rates system is badly in need of review. It is an antediluvian system no longer suited to the way in which modern business is conducted.

From the hollowing out of town centres, via the dominance of major multinational corporations – largely paying taxes off-shore – and the financial struggles of numerous local authorities it is clear that something has to happen.

Business rates for brewers will be an increasing focus for SIBA. When considered on a pound per pint basis, business rates are some of the most unequal taxes in the industry - with as much as five orders of magnitude variance between brewers.

Part of the problem is structural. Legacy brewers of all sizes benefit from the coding used by the Valuation Office Agency (VOA). Despite 'official' denials it is transparently clear that this benefits operators whose breweries are classed under the old system and valued independently – as breweries.

The Chancellor of the Exchequer is being urged to look at business rate relief in his Autumn Statement. The pub industry is terrified of the potential disappearance of the 75% relief that they have enjoyed since the end of Covid restrictions.

Some SIBA members are classified in this way – usually our older, more established members – and they are very fortunate. The majority of our members are valued differently – as their premises are treated as light industrial units – at a considerable premium. I have seen official correspondence justifying the extra taxation by claiming that such breweries could easily convert themselves into Amazon hubs – a particularly egregious example of the VOA rubbing salt into open wounds!

Since the majority of our members do sell beer in pubs this is of grave concern. We are in constant dialogue with our colleagues at the BBPA and UKH on matters such as this. The 'One Voice for Beer' forum allows the industry to put aside any differences in outlook and

Happier news regularly arrives from around the country as the results of the SIBA regional beer competitions highlights the excellent quality and range of beers brewed by our members. I look forward to sampling the winning beers in March in Liverpool at SIBA BeerX.

Worldwide geopolitical uncertainty means that the background is uneasy for all.

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Recent headlines regarding the weakening position of the UK labour market may have a silver lining for brewers and publicans. As seasonal businesses which need extra staff over the festive period we stand to derive at least some benefit from this situation.

As ever, the team at SIBA will be keeping abreast of the political and economic situation, working hard on the behalf of all our breweries to try and improve the market for British independent beer, making life easier for all of the SIBA membership.

Richard Naisby Chairman SIBA

SIBA news

New partnership announced to help independent breweries move to Net Zero SIBA has partnered with Zevero to help breweries measure and reduce their environmental impact.

Neighbourhood IPA from Dalston's 40FT Brewery named best beer in London and the South East An American-stye IPA from Dalston's 40FT brewery has been voted the best cask beer in London and the South East at the SIBA South East Independent Beer Awards.

'Neighbourhood IPA' by 40FT won the IPA category before going on to take home the Overall Gold against all of the other style category winners at this year’s awards, which took place at Big Penny Social in Walthamstow.

The other big winners were Windsor & Eton's 'Father Thames', an Extra Special Bitter which took the overall Silver Award, and Longman Brewery's 'Longman Blonde', a deliciously hoppy blonde beer that won the Overall Bronze.

SIBA Chief Executive Andy Slee was on hand to present this year's awards to the lucky winners: "In what was an incredibly tough competition with some superb beers across the board I'd like to say a huge well-done to all of the breweries who took home Gold at this year's awards, and particular congratulations to 40FT Brewery who were named the 'best of the best' in London and the South East. I'd encourage anyone in London to make the trip to their superb taproom in Dalston and sample what is now officially the South East's best cask IPA." The awards are judged by beer sommeliers, brewers and expert beer judges, across a diverse range of styles. Gold winners from the awards will now go forwards to the National Finals at BeerX in Liverpool, March 2024.

Zevero, a leading carbon measurement and reporting platform, is developing a new tool aimed at small independent breweries. This will be offered to SIBA members for free to measure their emissions and compare them against industry benchmarks. It will mean that breweries can better understand their impact and consider ways to reduce their emissions.

This partnership is the first stage of SIBA’s Sustainability Strategy – Brewing our way to Net Zero – which has been published in full. A draft version was announced at BeerX in March to allow breweries, suppliers and others to give their views before being implemented.

The practical strategy sets out how independent breweries can achieve their Net Zero obligations as well as the help and support that SIBA and others can provide. It identifies six key areas to focus on to help small breweries.

Andy Slee, Chief Executive of SIBA, said: “Independent breweries want to make a difference and improve their sustainability but as small businesses often lack the resources to do so. This is why SIBA has launched its new sustainability strategy to provide a pathway for independent breweries to make the transition and partnered with Zevero to give them the tools they need to measure and ultimately reduce their emissions. Zevero has demonstrated it has a great understanding of the challenges facing the brewing sector and is well equipped to help our members on their journey to Net Zero and we look forward to taking this partnership forward.”

George Wade, Co-Founder of Zevero, said: “Our innovative platform has already been helping independent breweries make a difference in reducing their impact on the planet and we look forward to working in partnership with SIBA to help more breweries understand, track and reduce their emissions and scale climate action across the brewing industry.

“We’re developing a new lite version of our platform in collaboration with SIBA. This user-friendly tool will allow breweries to measure their operational emissions across scopes 1, 2, and 3, as mandated by reporting standards like B-Corp and SALSA, and benchmark their performance against the sector. Independent breweries will also have access to our tips and guidance to implement cost savings.”

For the full list of winners see pages 74-75.

Brewer issues with suppliers A reminder that if brewers are experiencing issues with suppliers they believe to be acting potentially unlawfully, please call Napthens legal helpline in the first instance.

SIBA has a regular dialogue with Napthens to understand trends and issues that SIBA could potentially take up on your behalf.

The Napthens helpline number is 0845 671 0277

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA news GBPA x SIBA Independent Craft Beer Bar beers: WINNER, BEST KEGGED IPA G GOLD

Neckstamper – Mizzle 6% NEIPA

G GOLD WINNER, BEST KEGGED NO & LOW ABV

Neckstamper – Swankey Swipes 2.8% Table Beer

WINNER, BEST KEGGED SPECIALTY IPA G GOLD

Hops Union – Bloody Nora 4.7% Blood Orange IPA

WINNER, BEST KEGGED LAGER G GOLD

Geipel Brewing – Pilsner 4.6%

G GOLD WINNER, BEST KEGGED WHEAT BEER Geipel Brewing – Hefeweizen 5.2%

WINNER, BEST KEGGED DOUBLE/ TRIPLE G GOLD

IPA Salt Beer Factory – Ikat 8% DDH Double IPA

Licensees got a taste of the Nation’s best independent craft beers at the Great British Pub Awards 2023

WINNER, BEST KEGGED STOUT/ PORTER G GOLD

Loch Lomond – Silkie Stout 5%

B ig Trip Brewery – Beautiful Things 4.2% Session NEIPA - A brand-new Manchester brewery SIBA are showcasing!

Pip Young, Events & Marketing Officer, Neil Walker Head of Comms & Marketing & Andy Slee CEO - accompanied at the SIBA Bar by Erik from Geipel Brewing and barstaff

In a partnership between the Morning Advertiser and SIBA, licensees and pub industry professionals had a chance this year to taste some of the UK’s best independent craft beers at the Great British Pub Awards.

The Great British Pub Awards, which took place in Manchester, featured an Independent Craft

Beer Bar including seven Gold-medal winning beers on draught, plus a wide selection of Goldmedal winning bottle and canned beers too.

Andy Slee, SIBA Chief Executive, said: “The SIBA Independent Beer Awards seek to highlight the very best beer from UK independent breweries, and part of this is giving these award-winning breweries the opportunity to showcase their brews at a variety of events.

We were delighted to work with the Great British Pub Awards to present our members beers, and to be able to invite this year’s pub winners for a celebratory beer at our bar.”

SIBA also presented a Masterclass for attendees on IPA style varieties, the tasting session, titled “Beer Masterclass: Understanding modern IPA beer styles” was led by SIBA Head of Comms and Beer Sommelier Neil Walker.

Grain Brewery’s ‘Slate’ Porter named best independent craft beer in East of England Grain Brewery has taken home the overall Gold at the SIBA East Independent Beer Awards 2023, beating brewers from across the East of England, stretching from North Lincolnshire down to Essex and Hertfordshire, as well as Norfolk, Suffolk, Cambridgeshire and Bedfordshire.

It was Grain’s ‘Slate’ – a traditional dark Porter beer with a subtle sweet smokiness and a dry finish which impressed the expert judges and was named the Overall Champion of the Cask. All of the category winners from the awards will now go on to battle it out at the National finals at BeerX in Liverpool next year.

The awards were held at Elgood’s Brewery in Wisbech prior to their beer festival, and are judged by brewers and beer experts and seen very much as the brewers’ choice awards in the industry.

Paul Grainger of Grain Brewery accepted the award and had this to say on their win: “All the brewers do a fantastic job and what a great day to be here, really proud to represent Grain at the SIBA Independent Beer Awards. Slate’s a great porter, one of our most popular beers particularly with fans of darker beers. It’s available all year round in cask and keg and

Andy Cox of Rankin Bros & Sons (L) and Buster Grant of SIBA (R) present Grain Brewery's Paul Grainger with the Overall Champion Gold award

is one of our top sellers, looking forward to seeing how it performs in Liverpool next year at the National finals!”

Presenting the award on behalf of the SIBA Competitions Team was Buster Grant: “The Elgood’s beer festival is one of the best in the East and the quality of beers on display at the awards was truly superb. Huge congratulations to Grain brewery for taking home the overall champion cask beer, and to all of the other winners across the categories in what was a very hard-fought competition.”

For the full list of winners see pages 76-77. www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA news

SIBA partners with Bundobust Brewery, Lallemand and The Malt Miller to find UK’s best homebrewed wheat beer SIBA has announced a partnership with award-winning brewery and Indian street food concept Bundobust, yeast specialists Lallemand Brewing and The Malt Miller, to challenge homebrewers to brew the UK's best tasting wheat beer.

The SIBA National Homebrew Beer Awards 2024, which opened for entries in November, will give one lucky homebrewer the chance to brew their winning beer at Bundobust Brewery in Manchester – with the beer then to go on sale at their five award-winning Indian street food and craft beer restaurants across Leeds, Birmingham, Liverpool and Manchester.

Bundobust has huge experience with the style, having brewed a number of wheat beers for the restaurants, which pair particularly well with their spicy Indian menu.

“At Bundobust Brewery, we firmly believe that wheat beers can be incredible carriers of weird and wonderful flavours. The extra body you can achieve and the added element of yeast character make an amazing canvas to play with. We're really excited to host the brewday for the lucky winner, and look forward to seeing what you can all do,” said Dan Hocking, Bundobust Head Brewer.

Now in its second year, the SIBA Homebrew

Beer Awards give amateur brewers the chance to have their beers judged by the UK’s best professional brewers, beer sommeliers and expert beer judges.

brewers do with our Lalbrew Wit strain.

Bring on the Coriander!” said Andrew Paterson, Lallemand Technical Sales Manager UK, Ireland & Scandinavia.

“The quality of entries in last year’s awards was really superb and the overall winner was of a hoppy pale ale of a genuinely professional standard. This year we have gone in an entirely new direction and want to see what homebrewers can achieve with Lallemand’s hugely versatile Wit yeast.

Whether it’s a Belgian Wit, American Wheat, German Hefeweizen, or White IPA, the only rules are the beer must use the supplied Lalbrew Wit yeast and a minimum of 25% wheat in the grist. We want to see classic style examples alongside the weird and wonderful – the only limit is your imagination,” said Barry Watts, SIBA Head of Public Affairs.

“Here at The Malt Miller we adore seeing home brewers flourish! Competitions are at the heart of that and provide the best platform to gain valuable, unbiased feedback on your skills as a brewer. Supporting the SIBA Homebrew Beer Awards this year is awesome for us and seeing it develop!

Wheat beers are a love for many of our team due the variety of styles open to brew. The brief allows for a large amount of licence to the brewer, meaning that undoubtedly the creativity of those who enter will be fully showcased! We can’t wait to try the winning beer!” added James Stiff, The Malt Miller Marketing & Operations.

Homebrewers entering the competition will be able to add the Lallemand Wit yeast and some European Noble hops to their basket for free when ordering ingredients via The Malt Miller, who have a large range of brewing ingredients available for homebrewers to order.

Free to enter for SIBA Homebrewer members, the competition is judged by professional brewers at BeerX – the UK’s biggest beer and brewing trade event in March 2024, organised by the Society of Independent Brewers (SIBA).

“Lallemand have been long term supporters of SIBA and the chance to partner with them, along with the UK’s premium home brew supplier, Malt Miller, was an excellent opportunity. We can’t wait to see what

For more information on SIBA Homebrewer membership or the join please visit www.siba.co.uk/homebrewer/

SIBA brings independent Welsh beer to Westminster This autumn SIBA, in partnership with the All-Party Parliamentary Beer Group, hosted a tasting of Welsh beers in Parliament.

SIBA’s Head of Public Affairs Barry Watts accompanied brewers who presented around 30 different beers from at least 15 different Welsh breweries, with the Secretary of State for Wales also addressing attendees at the event.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA news

Bank Top Brewery 'Pavillion Pale' named best beer in the SIBA North West Independent Beer Awards Bank Top Brewery took home the Overall Champion Cask Beer Award at the SIBA North West Independent Beer Awards 2023, which took place at the Bolton Beer Festival.

Their Overall Gold-winning beer 'Pavillion Pale Ale' wowed judges in the final judging, where all of the beer style category winners fight it out for the overall top spot, with a 'big fruity flavour, peppery hoppiness and a dry, bitter yet fruity finish'.

Brewery owner Dave Sweeney gave thanks to the hard-working Bank Top team: "Pavillion has been around a long time and is a backbone of

our recipe book, the team work incredibly hard to keep it tasting so good. It has picked up a few awards over the years, but to win this award, judged by brewing peers and real experts means a lot. Highly delighted, great team effort and looking across this competition where we've got such a depth of quality brewers it means a great deal to be named overall champion."

The awards took place ahead of the Bolton Beer Festival at the Toughsheet Bolton Stadium and all the winners of the North West Independent Beer Awards will now go on to the National Finals at the BeerX UK event in Liverpool, March 2024.

Duty paid goods from Britain into Northern Ireland HMRC have announced a replacement form (instead of W50) for accounting for additional duty after the application of the excise duty offset mechanism.

This only concerns movements of duty paid goods from Britain (or the Isle of Man) to Northern Ireland, and only needs to be submitted when the offset leaves an amount payable (this may happen for example after a rate change).

There have been minor amendments made to Notice 197 (section 17.6) to reflect that this new form should be used instead of Form W50 when accounting for duty in these circumstances.

The W50 remains available for use in other circumstances.

Businesses may continue to account for this additional excise duty on customs declarations (by manual override) if they prefer. And if anyone has submitted a W50 for this purpose, or is about to do so, then this will be processed. But we think the new form makes for easier, more bespoke, digital submission of the return.

This is a new form only. There has been no change to the underlying policy.

Find out more at www.gov.uk/guidance/paying-additionalexcise-duty-for-goods-moving-to-northern-ireland

Hosting the awards on behalf of SIBA was Neil Walker, Head of Comms & Marketing: “This was perhaps the most star-studded North West Awards ever, with more brewers achieving medals than ever before and some truly superb beers across a huge range of styles. Massive congratulations to all of the winners and in particular Dave and Bank Top who should be very proud of getting that Overall Gold in what was a truly hard-fought competition."

For the full list of winners see pages 78-79.

Keg opportunities on Beerflex Access to market is one of the biggest issues SIBA brewers say they are facing and Beerflex is primarily an access to market solution for SIBA members.

As part of our commitment to expand access to the market, we are currently talking to national customers about opportunities for keg listings across the UK, with a live trial currently taking place in one of our customer’s outlets.

To ensure that the team have to hand all the details of keg beers available during these discussions, we would recommend those Brewers on Beerflex, who wish to be included in any upcoming keg opportunities, to access Beer Manager via your Toolbox profile and add or update your keg listings as soon as possible. As with cask, when adding keg beers you will be required to choose the price band.

If you are a brewer trading on Beerflex and have any questions regarding the listing of kegs please contact the team on office@siba.co.uk www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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BeerX UK Preview

13-14th March 2024

SIBA is delighted to return to Liverpool Exhibition Centre in March for BeerX UK 2024 • UK’s biggest beer and brewing trade event • Industry-leading content schedule • Trade-only beer showcase • Networking opportunities and fringe events

BeerX UK is the UK's biggest beer and brewing trade event and 2024 is set to be our best ever, with a huge industry trade show, regional beer bars and trade-only beer festival, the SIBA AGM and Members' Conference, the independent beer and business awards presentations, plus a packed schedule of seminars, talks and panel debates from the beer industry's leading voices.

Add to that an expanding schedule of fringe events and after-parties around Liverpool and BeerX UK 2024 is already shaping up to be a must-attend for anyone in the UK beer and brewing industry.

One thing’s for certain, mark the 13-14th March in your calendar as BeerX UK 2024 is not to be missed!

Superb networking and fringe event opportunities

Thinking of exhibiting at BeerX?

Free Delegate Tickets for SIBA Members

BeerX app makes navigating the event a breeze

As well as the trade exhibition, BeerX is also home to the SIBA Independent Beer Awards, SIBA Business Awards (see page 18-19 for full details), and of course the trade-only craft beer showcase.

Essentially a mini beer festival at the centre of BeerX the beer showcase gives Delegates and Exhibitors a great place to network with colleagues or invite customers for a beer.

Attracting over 2,000 brewing industry delegates over the two day show, BeerX is the UK’s biggest beer and brewing trade event, showcasing hundreds of different businesses from across the industry - from ingredients and equipment, to business services, consultancy and agencies.

SIBA are once again offering free Delegate tickets for SIBA Members and their staff, ensuring that brewing members of all shapes and sizes can attend BeerX in whatever capacity works for them.

The BeerX event app launched in 2023 makes accessing seminar content, navigating the trade show, viewing the beer list, or even messaging a fellow delegate or exhibitor a breeze. Simply download via the app store (Android + Apple) to ensure you make the most of your trip to BeerX 2024 (please note the new 2024 version of the app is not yet live).

Outside of BeerX there are various fringe events, beer launches and parties taking place, often hosted by or in collaboration with our trade show exhibitors. These are a great opportunity to build relationships with new contacts, or say catch up with industry colleagues.

Whatever your business, if you currently work with or supply breweries in the UK then BeerX UK gives you a unique opportunity to promote your business to brewery owners, head brewers and senior representatives.

Small, medium, large and customsized stands are available but selling fast, so contact events@siba.co.uk to secure your space today.

In order to qualify for a free ticket you must pre-register via the website (once live) as Tickets on the door will be at the full face value.

9/10 Exhibitors

say BeerX is the UK’s best brewing trade show

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA Business Awards 2024

2024

Official Category Criteria

Marketing Implementation For all aspects of effective marketing and communication strategy, including general or specific campaigns, promotions, PR, social media activity, product launches etc.

The SIBA Business Awards 2024 are now open for entries The SIBA Business Awards 2024 have launched, including three brand new categories for Best Collaboration, Best New Brewery, and a new SIBA member-voted Brewers’ Brewer of the Year award.

The ‘Brewers’ Brewer of the Year’ category seeks to highlight the brewer who has had the biggest positive influence on our industry in the last 12 months, either through producing truly outstanding beers, delivering change for the industry, or giving back to the brewing community.

“The Brewers’ Brewer of the Year Award is a chance to celebrate an individual who has had a profound impact on the beer industry over the last year, with a positive contribution which reaches beyond their own business to the benefit of the beer industry as a whole,” said Neil Walker, SIBA Business Awards Chair of Judges.

Also being added for 2024 is a new ‘Best Collaboration’ award that seeks to highlight collaborations which amplify the reach of the businesses involved, appeal to new audiences, or create a commercial success to the mutual benefit of all involved. This could be a beer collaboration, product line, new business venture, festival or event partnership, and judges will be looking for innovative, exciting collaborations that capture the imagination of their target audience.

Neil added: “The independent beer industry is uniquely collaborative and it is this spirit of collaboration which we are seeking to congratulate with the addition of this new category to the SIBA Business Awards 2024. The best collabs deliver something greater than the sum of their parts, and I look forward to seeing what entries this exciting new category attracts.”

Another new category for 2024 is the ‘UK’s Best New Independent Craft Brewery’.

This award aims to highlight the year’s most exciting and successful new brewery; whose impact on the industry, critical acclaim, or popularity with beer drinkers belies their short time in operation.

The SIBA Business Awards seek to celebrate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more sustainable, innovative or successful, as well as naming the UK’s best pubs, bars and retailers of craft beer from independent breweries.

The awards are judged by a panel of industry experts and presented at the UK’s biggest beer and brewing event – BeerX UK in Liverpool, March 2024.

For more information and to enter the awards visit www.siba.co.uk/businessawards

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Entries must stand out from the crowd for marketing initiative, effective communication, a PR opportunity seized, or imagination and creativity deployed in the increasingly competitive virtual world of social networking.

Sustainable Business For taking the ethics of environmental awareness and sustainable business operation way beyond the norm, with either a single innovative initiative or a holistic strategy for sustainability.

Entries must show how measures implemented in the brewery, such as production processes, energy economies, recycling and packaging, are minimising environmental impact to the benefit of both brewery and community.

Community Engagement This award highlights breweries who have shown an outstanding commitment to engaging with their local community, supporting local initiatives, or raising money for charitable causes through events and fundraisers.

Entrants should demonstrate how the brewery is integrated into and supports the local community; either through a single successful initiative or a range of activities which engage local people.

Individual Design For a single design of bottle, can or pump clip that clearly stands out, gains point-of-sale market advantage and ultimately drives the purchase of a brewery product.

Strong traditional designs are welcome, but entries are also sought for contemporary and original artwork that puts a brewery’s beers at the forefront of the evolution of point-of-sale as an essential marketing tool.

Multiple entries from a brewery are welcome, but should be entered separately and any entries which contain a range of designs within a ‘concept’ or ‘brand’ should be entered into the Total Concept Design Category below.

SIBA Business Awards 2024

Concept Design For the design concept behind a range of beers from a brewery, or a brewery’s entire branding and design strategy.

Entries must provide details of all aspects of the design concept and how it creates a distinct market identity, setting the brand apart in an intensely competitive field.

Business Innovation For breweries that have shown true innovation in their business. This could be anything from a bold export operation getting beer in to the hands of new consumers or an internal innovation which has improved efficiency or profitability.

This broad category should be entered by any brewery who believe they have done something innovative within the industry.

Commercial Achievement The commercial achievement award should be entered by breweries that have experienced commercial success in one or all areas of their business. Whether it is a brewery starting from scratch or an established brewer expanding their reach, the commercial achievement award aims to highlight the most business savvy from our industry.

Empowering People This award highlights independent craft breweries who go above and beyond for the members of their team; empowering people to achieve more in their professional career, introducing initiatives and incentives which create a positive working environment, making efforts to promote diversity and inclusivity, or providing benefits or support mechanisms which encourage a happier healthier life for employees.

This award seeks to congratulate breweries who put their team well-being at the heart of their business.

Best Collaboration NEW !

For the best collaboration between an independent craft brewery and another business, brewery, brand, project or event.

This award seeks to highlight collaborations which amplify the reach of the businesses involved, appeal to new audiences, or create a commercial success to the mutual benefit of all involved.

The entry could be on a beer collaboration, product line, new business venture, festival or event partnership, and judges will be looking for innovative, exciting collaborations that capture the imagination of the target audience.

UK’s Best New NEW !

Independent Craft Brewery

Judges will be looking for evidence of great customer service, quality of beer range and a commitment to supporting independent craft breweries.

This award aims to highlight the year’s most exciting and successful new brewery; whose impact on the industry, critical acclaim, or popularity with beer drinkers belies their short time in operation.

UK’s Best Independent Craft Beer Bar or Pub – City

Judges will be looking for breweries that have achieved something remarkable in a short space of time, and entries should cover what your brewery set out to do and how this has been successfully achieved in the last twelve months or less.

This award is only open to breweries who have opened in the last year (1st Nov 2022 – 31st October 2023)

UK’s Best Independent Craft Brewery Taproom For Taprooms which are located within, or in very close proximity to, working independent craft breweries.

Judges will be looking for an extraordinary commitment to serving the best quality and range of independent craft beers (including cask, keg, bottles or cans) in a welcoming and attractive environment.

For pubs or bars which have shown an extraordinary commitment to serving the best quality and range of independent craft beers (including cask, keg, bottle or can). This award is specifically for pubs or bars located in urban, city, town centre, or suburban locations across the UK.

UK’s Best Independent Craft Beer Bar or Pub – Rural For pubs or bars which have shown an extraordinary commitment to serving the best quality and range of independent craft beers (including cask, keg, bottle or can).

This award is specifically for pubs or bars located in rural, village, or isolated locations across the UK.

Brewers’ Brewer of the Year

This award is specifically for Brewery Taprooms and not for ‘Brewery Tap’ pubs or off-site ‘Taprooms’ not located within or near to the owner brewery. If you are a brewery with an off-site Taproom or Brewery Tap pub then you can enter this into the relevant Best Independent Craft Beer Bar or Pub category.

UK’s Best Independent Craft Brewery Webshop

NEW !

This new member-voted award seeks to highlight the brewer who has had the biggest positive influence on our industry in the last twelve months, either through producing truly outstanding beers, delivering change for the industry, or giving back to the brewing community.

Nominations for the brewer of the year come from fellow brewers and should highlight the impact they have had on the industry in the last 12 months.

Supplier Associate of the Year This award seeks to highlight the UK’s best SIBA Supplier Associate and is SIBA Brewing Member nominated.

This new award names the UK’s best independent craft brewery webshop. Entries should demonstrate how the brewery webshop offers a positive user experience, intuitive and attractive design, and of course excellent customer service.

From brewing ingredient suppliers and brewery fabricators, to business consultants and agencies, The Supplier Associate of the Year is a company which has shown a real understanding of brewery needs and actively supported independent craft brewing businesses throughout the year.

This award is open only to webshops run by independent craft breweries on their own website, and is not for online retailers (for this see retailer category below).

SIBA Brewery Business of the Year

UK’s Best Independent Craft Beer Retailer NEW !

(Combined award) This combined retailer award is open to independent beer retailers of all sizes and types; whether you are selling beer from a physical location or online. Entrants can be specialist craft beer shops or online retailers, or businesses which have recently shown a commitment to promoting independent craft beer, but must be an independent business.

This judges’ choice award is the top prize at the SIBA Business Awards and is presented to the brewery who have, across a variety of areas, shown themselves to be running an outstanding brewing business which sets themselves apart from the competition.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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The view from Westminster

The King has just opened the final Parliamentary session before the next General Election which has to take place

by January 2025, although its widely expected to be next Autumn.

In preparation for a potential influx of new MPs, I’ve been spending some time speaking and meeting candidates for the next Parliament.

You can also help by reaching out and inviting local candidates to visit your brewery so they are up to speed on the issues impacting you. SIBA will also be publishing its manifesto ahead of the Election which will give you areas to focus and campaign on.

In the meantime, as we’ve still got around 9 or 10 months left of this Parliament, what are the issues that the Government is intending to look at that will impact breweries?

First up is the Autumn Statement on 22 November where the Chancellor will consider duty changes from 1 February 2024. The Government’s finances automatically assume an RPI increase in beer duty on 1 February every year unless the Chancellor announces something different. We’ve been encouraging him to look at increasing the Draught Relief from 9.2% to 20% or more and to freeze duty on small pack instead of an RPI increase.

The 1 February is also an important date for every brewery as it marks the start of the next small producer year when everyone needs to recalculate their duty for the new year in hectolitres of pure alcohol. The new Alcohol Duty System moved it from the calendar year to 1 February-31 January every year so you’ll need to work out what you produced and your weighted average strength in preparation for this.

There’s also an important change to the transition from one brewing year to the next –

The view from Westminster

The Government is also reconsidering the no and low alcohol descriptors which could help to boost small independent breweries that make them.

the duty you pay depends on when the beer was produced. If you produced the beer before 1 February (even if it’s in duty suspense after the 1 February) it will pay the old duty level. This will mean managing a dual system on the duty return forms. SIBA will be holding a webinar on these changes in January to remind you.

The Government is also reconsidering the no and low alcohol descriptors which could help to boost small independent breweries that make them. Currently we have a perverse system where NoLo beer from Europe and the USA can be labelled as Alcohol Free even though it contains alcohol up to 0.5% ABV. In comparison a UK based brewery following the descriptors would only be able to label it de-alcoholised or low alcohol. This is one of the changes that we’re lobbying the Government to make to level the playing field and boost the competitiveness of UK produced no and low products. However, the Government is also keen to increase the substitution of alcohol drinks with NoLo alternatives amongst those who drink above low risk levels and is considering whether health information should be included on the labels. It may also place the guidance on a legislative footing. I’m sceptical that making some of these other changes will encourage more people to drink NoLo products nor will they address the market access issues that small breweries face in selling their beer.

expecting Parliament to consider the rules for these over the next six months. It seems that after years of indifference, the four nations of the UK have come together to try and agree how the schemes could be interoperable. I’m hopeful that Ministers will agree to align the schemes in important ways such as the container sizes, deposit levels and a single registration process. Ministers are also actively considering a low volume exemption across the UK for products that sell less than 5,000 containers per year which will help the smallest breweries and those who produce special or one-off releases.

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 below.

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.

Finally, it’s worth noting that the Deposit Return Schemes have not gone away and we’re www.siba.co.uk | SIBA Independent Brewer | Winter 2023

23

Membership update

SIBA Webinar Schedule: Expert industry advice when it suits you The mid-year members survey highlighted how much a valued part of the SIBA offering webinars have become.

With really positive feedback from some of SIBA’s smallest members, who often struggle to make regional meetings, on how useful they find webinars.

With this in mind SIBA has put together a regular programme of online webinars, scheduled to generally take place at 2pm every other Thursday. Topics are wide ranging in nature and cover production, finances, promotion, and staffing issues.

All webinars are also recorded and made available via the members Toolbox, so if you can’t join live you can watch at a time that suits you. Although this doesn’t allow you to ask questions of the host, an important part of the webinars.

Upcoming Webinars: Neil Walker, SIBA Head of Comms & member of the Competitions Committee.

Subject: Preparing for the end of Small Producer Year on 1st February on Breww Speaker: Chris Linford, Breww When: 04/01/2024 @ 15:00HRS Register by emailing: office@siba.co.uk

Subject: Preparing for the end of Small Producer Year on 1st February on Brewman Speaker: Sam Williams, Brewman When: 11/01/2024 @ 14:00HRS Register by emailing: office@siba.co.uk

Subject: Brewing to Net Zero: Calculating your emissions with Zevero Speaker: Zevero When: 18/01/2024 @ 14:00HRS Register by emailing: office@siba.co.uk

Subject: Taking on a Tied Pub: Advice for Independent Brewers Speaker: TBC When: 01/02/2024 @ 14:00HRS Register by emailing: office@siba.co.uk

Subject: Making the most of the SIBA Independent Beer Awards: Entries, Marketing & Promotion Speaker: Pip Young When: 15/02/2024 @ 14:00HRS Register by emailing: office@siba.co.uk

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Ollie Ford, Atlas Copco

Recorded Webinars – available via the Toolbox: Subject: SIBA Business Awards: What are Judges looking for in entries Speaker: Neil Walker & members of the Judging Panel Subject: Optimising your Brewery Webshop to improve Sales Speaker: Neil Walker Subject: Generating your own Gas Supply Speaker: Ollie Ford, Atlas Copco

Membership update

G SIBA Gold Members – 12 of SIBA’s most valued suppliers As of October 2023, the number of SIBA Gold Member suppliers has been expanded from eight to 12 to allow a number of new companies the opportunity to support the trade association at the highest level.

SIBA would like to take this opportunity to say a huge thank you to all of our Gold Members for their continued support and we look forward to working with you over the next twelve months to further improve the advice, products and services you offer SIBA Brewing Members.

Here’s a run-down of newly expanded Gold Members and how they can help your business (A-Z):

G

BrewMan

Unit 2 Azera, Capstan Road, Woolston, Southampton, SO19 9UR T: 02380 811100 E: Sam@premiersystems.com W: www.premiersystems.com Contact: Sam Williams

BrewMan brewery management software has been specifically designed alongside breweries for over twenty years and is used by over 300 breweries across the world. Our web-based, end-to-end software covers all back office functions such as stock control, distribution optimisation, CRM, duty calculation, cask tracking and production. We also integrate with systems such as, Xero, Quickbooks, Shopify, Plaato and Square to ensure all your systems talk to each other. Our system starts from £50 a month with no long term contracts tying you in, allowing breweries of all sizes to focus on making great beer, not doing paperwork.

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Breww Ltd

23 Burgundy House, The Foresters, Harpenden, Hertfordshire, AL5 2FB T: 0330 8188507 E: hello@breww.com W: www.breww.com Contact: James Collier

Breww is the modern choice to help you run your brewery.

Always online, cloud-based and secure, you can access Breww while on the go and manage your brewery from your computer, tablet or phone. Designed specifically for breweries, Breww can support a brewery of any size, whether you produce a few batches or over 10,000 hL every month. From raw materials in, to finished goods sold, Breww helps you manage all aspects of your business.

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Charles Faram

Monksfield Lane, Newland, Nr. Malvern, Worcestershire, WR13 5BB T: 01905 830734 E: sales@charlesfaram.co.uk W: www.charlesfaram.com Contact: Any of the team

More than 150 hop varieties in both nitrogen flushed leaf, T90 and T45 pellets from around the world, malt, hop products, yeast, flavourings, brewing aids, closures, sensory training kits, and technical advice from our experienced team; a one-stop-shop for all of your brewing needs. Our hop breeding programme produces new varieties every year, so ask us about trialling these and potentially have you share in history by helping to create flavours for the future.

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Close Brothers Brewery Rentals

Unit 1 Kingfisher Park, Headlands Business Park, Blashford, Hants, BH24 3NX T: 01425 485421 E: Rebecca.Mason@closebrothers.com W: www.closebreweryrentals.co.uk Contact: Becki Mason

CBBR offers a complete brewery supply chain solution. ECasks and EKegs are the ideal short-term rental solution for use in the wholesale trade. Our evolved pooling model EkegPlus is technology driven providing visibility on billing and container cycles, allowing brewers to deliver direct into venue as well as wholesale. Our long-term cask and keg rental allow breweries to save capital for growth and still maintain vital container stocks. Tailored brewery equipment finance options are also available, and our Container Services depot caters for servicing and repair requirements.

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Crisp Malting Group

Great Ryburgh, Nr Fakenham, Norfolk, NR21 7AS T: 01328 829391 E: colin.johnston@crispmalt.com W: www.crispmalt.com Contact: Colin Johnston

Producers of speciality and premium quality base malts for craft brewers. Providers of insightful technical support from brewing experts. Givers of award winning customer service.

Champions of Maris Otter, Chevallier and other heritage malts. Builders of strong relations with farmers to ensure only the best. Suppliers to brewers who care about ingredients.

Informed. Independent. Ready to help.

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Kegstar

The Office Group, 2 Stephen Street, London, W1T 1AN T: 0800 534 5000 E: jamesb@kegstar.com W: www.kegstar.com Contact: James Bleakley

Kegstar offers a stainless-steel keg & cask solution to the beverage industry. Brewers leave keg maintenance, warehousing and return logistics to us, spending less time and capital on fleet management and more time on making great brews. Our scan-free option combines with predictable pricing to meet the needs of a business at any level of growth.

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Loughran Brewers Select

Brewers Select is a �one-stop-shop� supplier of quality ingredients and equipment from around the world catering specifically to craft and micro-brewers. Established in 2013, Brewers Select offers a wide range of globally sourced malt, hops and brewing ingredients with excellent customer service and convenient next day delivery options.

G

Murphy & Son

G

Napthens LLP

Thomas Fawcett & Sons

Manufacturers of an extensive range of quality malts for supply into the Brewing and Food Industries. Malted products are produced from barley, wheat, rye, oats and sorgum, roasted or not roasted depending on requirements. All malts can be supplied in bulk or whole or pre-milled to three specifications 25kilogram, non-returnable sacks loose or shrink wrapped on pallets.

G

Rawlings Group with Vigo

Vigo supply carefully chosen brewery equipment by renowned manufacturers, including ABE craft canning lines & brewhouses; Rizzolio bottling equipment; CIMEC bottling lines; Malek kegging equipment/lines; STS labelling machines; Kreyer/Quantor temperature control equipment; Speidel fermentation/conditioning tanks; Bared & Amazon Filters filtration equipment; Vigo carbonators; & Technibag bag-in-box filling systems. Installation, commissioning, maintenance & repairs are carried out by Vigo's highly qualified & experienced team of 9 engineers. Consumables, including crown caps, hoses and fittings, etc., are sold online. Vigo are proud to be part of the Rawlings Group, whose brands include Rawlings of Bristol [https://www.rawlingsbristol.co.uk/], the glass packaging specialists.

G

Renowned supplier & manufacturer specialising in liquor treatments & processing aids, alongside all the ingredients, refinements, hygiene products & manual handling equipment required to brew beer. This is paired with unparalleled technical support & expertise from our team of master brewers & chemists, so you can brew with confidence at the highest efficiency.

7 Winckley Square, Preston, Lancs, PR1 3JD T: 01772 888444 E: James.Allison@napthens.co.uk W: www.napthens.co.uk Contact: James Allison

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Eastfield Lane, Castleford, West Yorkshire, WF10 4LE T: 01977 552490/460 E: james@fawcett-maltsters.co.uk W: www.fawcett-maltsters.co.uk Contact: James Fawcett

Part of the Rawlings Group, Dunkeswell, Honiton, Devon, EX14 4LF T: 01404 892100 E: sales@vigoltd.com W: www.vigoltd.com Contact: Sales Team

Fengate Point, Fengate, Peterborough, Cambridgeshire, PE1 5PE T: 01733 889100 E: marketing@malt.ie W: www.malt.ie Contact: Digby Fullam

Alpine St, Old Basford, Nottingham, NG6 OHQ T: 0115 978 5494 E: frances.maud@murphyandson.co.uk W: www.murphyandson.co.uk Contact: Frances Maud

leisure sector team dealing with all the legal requirements of clients in the leisure and licensing sector. With 27 partners and around 240 staff, Napthens is able to provide true strength in depth across a range of services. The leisure team has particular expertise in licensing, commercial property, corporate, employment and dispute resolution. Whether a pub chain, a brewery or micro-brewery, hotel or restaurant, the team's experience of working with businesses within the sector means they understand the particular issues facing leisure industry clients and are able to provide proactive, commercially focused advice. Clients in the sector include Frederic Robinson, Daniel Thwaites, Thornbridge Brewery and Hawkshead Brewery Limited.

William Croxson & Son Ltd

The Old Post Office, 19 Grove Road, Sutton, Surrey, SM1 1BB T: 0208 3372945 E: sales@croxsons.com W: www.croxsons.com Contact: Sales Team

Croxsons is the leading independent packaging supplier to the UK beer industry and has the widest range of beer bottles available from stock. At the forefront of light-weighting, Croxsons are providing glass packaging solutions which satisfy even the most discerning of brewers. Bespoke solutions are available from reasonable quantities and crowns are available from stock.

Napthens LLP are a North West law firm with a specialised

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

25

SIBA Independent Brewer x Pellicle Collab

X

The spirit of collaboration is a hugely positive part of the independent brewing sector, with brewers regularly collaborating with their peers on new beers, and indeed ideas.

Collaboration makes both parties stronger, through the exchange of knowledge and ideas, or by opening up new routes to market. It’s in this spirit, that SIBA Independent Brewer is running this regular feature series in collaboration with the team at Pellicle, a title we have huge admiration for. Each issue of Independent Brewer will feature a brand-new piece written by one of the regular Pellicle contributors on a brewery that is doing great things, but maybe hasn’t had the coverage that some of its peers are getting. A hidden gem waiting to be discovered by a wider audience. As ever, the Pellicle team will be writing in their own very personal and informed style and we are excited to welcome these new voices to the SIBA magazine.

Bushy’s Brewery The Isle of Man In the second in our collab series, Pellicle’s Associate Editor Katie Mather visits Bushy’s on the Isle of Man to find out how one man’s overnight trip to help his sister open a pub turned into a four decade love affair with an island that has embraced him as warmly as it has the beer he brews…

On the bottleneck car park on the southern end of Douglas’ long, well-kept seafront promenade, the Bushy’s beer tent once stood proud throughout the Isle of Man TT Races fortnight. The bright idea of Bushy’s owner,

26

Martin Brunnschweiler, it just so happened that this prime location was directly in front of Bushy’s Brewpub - the pub Martin owned with his sister Nicky, and where Bushy’s was born.

A grand idea with obvious selling points - have you ever seen an off-duty biker not looking for a pint and some tunes? - it took off in a big way, first as a humble beer tent, and later as a scaled-up festival at the Villa Marina, further up the prom.

Now in its 26th year of TT celebrations, this new iteration of Bushy’s has grown to a gargantuan size, with its own live music line-up, food trucks, and a beer tent almost the size of the Ben-My-Chree.

Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Katie Mather is a writer and editor from the north west of England.

She is associate editor at Pellicle magazine, a regular columnist for wine magazine Glug, and authors her own food, drink, and arts newsletter The Gulp. In her spare time she visits historic, haunted pubs, sleeps in a van, and watches bike racing. www.pelliclemag.com

SIBA Independent Brewer x Pellicle Collab

In the beginning days of Bushy’s, Martin travelled over to the Isle of Man to help Nicky with her latest acquisition, a pub on Douglas’ seafront. It was her first ever pub, and Martin was enlisted, thanks to his cheffing skills, to make snacks on opening night.

“When I came to the island in October 1984 it was only meant to be for a weekend. I didn’t realise that I’d be staying on for the rest of my life, but I have no regrets whatsoever,” he says. I believe him.

Why? Well, let’s look at the facts. Bushy’s has enjoyed almost 40 years of solid beer, bikes, and boogying with Martin at the helm. It’s a brewery, but also a brand that signifies good nights out and great beer in a place where both of these things are valued.

“The Isle of Man has something special about it,” says Martin, “and once I’d started to make friends and got to know how the place ticked there was no other place I’d rather live. Bushy’s had a mindset that appealed to the alternative crowd on the island and attracted the open minded members of Manx society whether they wore suits or were goths and punks.”

Even now, at the age of 63, Martin might have sold Bushy’s to a local couple from the island with a view to winding down towards his retirement, but he’s still working hard in the background.

"The Isle of Man has something special about it,” says Martin, “and once I’d started to make friends and got to know how the place ticked there was no other place I’d rather live."

“Since I sold the brewery around May 2022 I’ve been concentrating on our relocation to the south of the island which is an extremely exciting point in our history,” he says. “The plan is to have a restaurant, taproom and visitor centre alongside a state of the art brewhouse and packaging hall. My title nowadays is ‘Founder and Brand Ambassador’ which suits me down to the ground and allows me to take part in the area of the business that I really enjoy.”

When Martin started experimenting with brewing beer in the basement of what was then still known as Zhivago’s Bar to a lot of locals, it was a tiny pilot brewery set up by a family friend.

“Peter Cole was a retired brewer with experience at JW Lees, Yates & Jackson, and Thwaites.

He was developing his mini system with the students at Lancaster University,” says Martin.

The pub’s brewery system was initially just made to handle one beer - Old Bushy Tail, a ruddy-red English Bitter and Bushy’s original beer, now also made in export strength and sold in bottles - served directly through one hand pump on a one barrel malt extract system.

“It proved very popular,” Martin says with a touch of understatement. “Within a few months we had added to the range and increased the barrelage up to three.”

In 1990, the official Bushy’s brewery was opened by none other than Michael Jackson, The Beer Hunter, and despite the challenges of the decades that have followed, Bushy’s has remained a local, and growing national, success story.

In the early 90s, Bushy’s acquired another freehouse on the island from which to sell their beer - The Rover’s Return in Douglas. The Rovers, once called The Albion and changed to better suit Martin’s Lancashire roots and love of Blackburn Rovers FC, happens to be one of my favourite pubs in the whole wide world.

In a recent interview for Isle of Man business publication 365 Business, writer and editor Paul Speller comments that in a Bushy’s bar, everyone is welcome. I wholeheartedly agree.

I may only visit The Rovers Return every year during the TT and occasionally during the Manx GP (formerly the Classic TT) but it feels like a home from home. In response, Martin tells an anecdote.

Continued on page 29

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Martin changed the music choices in every pub to better suit his eclectic island clientele way back in the 80s, inspired by a punky barmaid who changed all the music in the pub he used to work in back in London.

“I remember once there were some people teasing one of our regulars… and I couldn’t just stand back and watch that. I went over and I said to them, ‘If you cannot be nice, I would prefer you wouldn’t drink in here.’ I think that was important… It was a safe place for anybody.”

This attitude easily transfers from Martin to his teams wherever they are, to us, the punters. As soon as I wander into the Rovers and hear ZZ Top or The Cult blasting from the jukebox, I know I’m back where I belong. That’s not a coincidence either. Martin changed the music choices in every pub to better suit his eclectic island clientele way back in the 80s, inspired by a punky barmaid who changed all the music in the pub he used to work in back in London. Appealing to punks, new wave fans, goths, and bikers with the music he liked was how he thinks the Bushy’s brand began. “I think that was the turning point,” he says.

“We ask our tenants to embrace the Bushy’s ethos of creating an atmosphere that welcomes people in a traditional pub culture open fires, well looked after beer - and staff who actually enjoy their work and talk to the customers,” says Martin. This must be why the last time I was on the Isle of Man I was encouraged to get behind the bar and ring the last orders bell, a giant, antique fire station alarm, while everyone yelled obscenities like the pub had never closed before. Like I said. Home from home.

The Bay in the serene and historic fishing village of Port Erin was a later purchase by the Bushy’s team, and its long and painful restoration was finally completed in 2002, two years after brewing production moved to Santon in the south east of the island, and Bushy’s Brewpub closed for good. This big old Victorian boozer looks out over the sea, and on sunny days the sea wall outside is packed with drinkers soaking up the warmth.

It’s a hotspot for islanders, who travel from all over to enjoy the beer and the view, often taking the steam train there as part of the fun.

Continued on page 31

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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"When we lost two TTs due to the pandemic it showed how exposed we were to relying so much on one event - it really crippled us."

The Ellan Vannin in Ramsay was also converted to a Bushy’s pub around the same time, offering their classic beers alongside Shuttleworth Snap - named after an historic TT racer - and now Goth IPA and their Norseman Lager.

Bushy’s beer, under the stewardship of head brewer Neil “Curly” Convery, has grown into the changing world of craft beer rather than stand against it, and beers like Goth IPA showcase the company’s ingenuity and fun. Piney, hoppy, and even a little bit hazy, it’s well worth forgoing the cask classics like their Manx Bitter to give it a try. Bushy’s Norseman Lager is also a treat on a hot day, ideal after a long afternoon standing in the hedges, or to quench a thirst brought on from a long walk in the fresh Manx air.

Despite a strong connection with local drinkers, it’s the annual draw of tourists to the TT races that Bushy’s really count on.

“The Isle of Man is extremely seasonal and goes very quiet during the winter months,” says Martin. “You learn to slash your overheads and batten down the hatches until Easter. The TT races are a huge trading period - Christmas is barely a blip in comparison! - and we traditionally do over half of our annual turnover during that fortnight.”

“When we lost two TTs due to the pandemic it showed how exposed we were to relying so much on one event - it really crippled us.”

Luckily for us all, the Isle of Man TT returned in 2022, along with the Southern 100 and Manx GP road races, and Bushy’s was able to bring back the TT Village at the Villa Marina. Now a bigger event than ever, and with even more extensive coverage on TV and online, it seems like the TT will only continue being the island’s - and Bushy’s - biggest earner.

But motorbikes are not the only reason to visit the island. A haven for wildlife and full of verified dark sky sites, much of the Isle of Man is quiet, undisturbed countryside, ranging from heath and moorland on the higher ground, to cliffsides and bays where seals, dolphins and basking sharks visit. There are Viking castles and stone circles, fine dining restaurants and, of course, welcoming, historic pubs. The Rovers Return is, in fact, thought to be Douglas’ oldest. The local tourist board and Culture Vannin, a local foundation promoting the unique Manx culture and heritage, are doing everything they can to promote the Isle of Man as a place to visit at any time of the year, road racing or not.

May I suggest booking a ferry ticket and looking forward to your first pint of Bushy’s as soon as you can?

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Homebrew in focus

Iron Pier – Cast Iron Stout The British Guild of Beer Writers’ 2022/23 Brewer of the Year Andy Parker, from Elusive Brewing, met up with James Hayward from Kent’s Iron Pier brewery to talk stout…

Homebrew in Focus columnist Andy Parker

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Homebrew in focus

Iron Pier Cast Iron Stout OG: 1.053 FG: 1.017 ABV: 4.7% IBU: 22 EBC: 80 Water London water, untreated Mash (60 minutes) Simpsons Maris Otter 2.86kg Simpsons Brown Malt 0.65 Simpsons Chocolate 0.31 Jumbo Oatflakes 0.34 Simpsons Roast Barley 0.1 Simpsons Amber 0.31 Simpsons Dextrin 0.42 Boil (60 minutes) Admiral 13g 60 minFermentation Yeast: 11.5g (one pack) Fermentis SafAle US-05

Founded in late 2017, Iron Pier brought brewing back to the borough of Gravesham in Kent for the first time in almost 90 years, since Russell’s brewery closed in 1932.

Located just off Perry St in Gravesend, Iron Pier – named after the town’s pier, which is the oldest remaining cast iron pier in the world – is a brewery which has one eye firmly on Kent’s brewing and hop growing heritage but very much loves to experiment with modern ingredients and methods such as mixed fermentation and barrel ageing.

Head Brewer James Hayward explains how being rooted in cask ale has stood them in good stead locally – “Charlie Venner and I started Iron Pier both having a real love for a diverse range of beer styles. The idea was to start with cask beer, which works really well for our Kent base, then go on to produce a host of other styles with barrel aged beers and

saisons as our passion project. As we got going, the cask beer really started to lead our brand, particularly with our dark beers, and we’ve become a go to brewery for some amazing pubs both in Kent and beyond.”

Their core range in cask, especially the wonderful Perry St Pale Ale, are order on sight beers if spotted on the bar but it’s their fantastic award-winning Cast Iron we’ll be focusing on in this quarter’s column, which the brewery describes as a Roasty Victorian Stout.

James and Charlie are rightly proud of the depth and accessibility of their cask range, as James notes – “The main thing for me is always erring on the drinkable side of a style, whilst keeping plenty of flavour in the beer. I think that cask beer very much relies on that.”

Before its acquisition by Truman’s in 1932, Russel’s brewery’s range included a Light Dry Stout but James explains that the origin of Cast Iron goes back even further – “Cast Iron was based on an amalgamation of a bunch of recipes from the 19th century London brewers and is one of the few beers we package across cask, keg and can. I am a big fan of Ron Pattinson’s work on historic recipes and I own many of his books. I could spend half my life trying to recreate old recipes! The heavy focus on brown malt in those historic recipes would've made for beers that are quite different from our experience of modern mainstream stouts. This recipe used to have event more brown malt in its original form, but we were treading a fine line with the enzymatic activity (impacting the conversion of starches to sugars) so we dropped out some of the brown malt and added more chocolate malt and roasted barley to get a more consistent conversion.”

Designing a great stout recipe is all about layering in flavour and body without giving way to the harsh and bitter astringent notes that heavily kilned malts can impart. Those notes can be accentuated by London’s hard water, so getting the balance right is important.

The Cast Iron Stout recipe uses a mix of seven malts of varying colours. Alongside the toasty notes that brown malt imparts, there’s also some amber and even some flaked oats. James explains his rationale – “The aim really with Cast Iron was to give a full and complex malt body but finishing dry and bitter enough to make for a really drinkable beer. On keg or can it’s great, but it’s also a beer that really becomes elevated in cask - especially when someone with some cellar skills gets hold of it.”

“I really think the brown adds a complexity that you don’t get with the smaller quantities of roast barley, and it makes for amazing head retention. We added some dextrin malt to try and echo that sluggish enzymatic activity which resulted in a nice full body and high final gravity. The amber malt is just there to layer some biscuity, low level malt character in the background without adding sweetness. To be honest I suspect it may not be necessary, but I’ve not been brave enough to try and remove it! “ Indeed – why tinker with a recipe that’s really well honed and dialled in. Cast Iron has recently been recognised with a medal at the SIBA South East cask competition and has progressed to the final round of CAMRA’s 2024 Champion Beer of Britain, which is a testament to that!

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Taproom Focus: Rooster’s Brewing Co

Taproom focus with Sara Knox SIBA’s Company Secretary highlights one of her and her husband Rob’s favourite taprooms to visit in the UK…

Name: Rooster’s Brewing Co Founded: 2019 Location: Harrogate, Yorkshire Taproom Hours: Monday to Wednesday 3pm-10pm, Thursday 5pm-11pm, Friday 4pm-11pm, Saturday 12pm-11pm & Sunday 12pm8pm. Closed Mondays in winter.

Our favoured destination for good beer and ambiance when in Harrogate is Rooster’s taproom. The taproom opened in May 2019 shortly before the brewery completed its move from previous premises in nearby Knaresborough. When planning the move, as well as the need for more space, the major consideration was the need to accommodate a taproom that could showcase the brewery’s products as well as provide a valuable route to market.

The taproom and brewery are situated on Hornbeam Park, Harrogate’s largest business park located to the south of the town with which, according to Ian Fozard, Rooster’s Chairman, they had, inadvertently, chosen the perfect location.

“We are far enough from town to not compete with Harrogate’s fantastic range of pubs and bars, yet the footfall on the estate never ceases to amaze me, benefitting from the nearby Hornbeam Park railway station on the Leeds-York line, employees and customers from the wide range of businesses on the Industrial Park and more unexpectantly dog walkers who pop in from the nearby footpaths in the local woods, as well as local residents. It is also a family friendly venue,” says Ian. The identified building was initially considered too large and too expensive to rent; but in the absence of any viable alternative, it was decided to proceed. The benefit of all the available space was, of course, that a large flexible taproom could be constructed. It is modelled on taprooms experienced in the USA by brewery Commercial Director Tom Fozard and has a large viewing window into the adjacent brewery from where the brewery’s two brew kits (10brl and 30 brl) as well as the in-house canning line can be seen.

Roosters has cleverly replicated the feel of quality products being served in a spacious welcoming and inclusive space. It can comfortably seat 160 people inside, whilst a south facing beer garden also offers an additional 120 seats for the eclectic mix of customers that the taproom attracts.

Sixteen beers are always on tap (eight cask and eight keg) to greet customers as they enter the taproom. The beers are great and always served in great condition. Rob particularly enjoys Yankee, a 4.3% ABV original Pale Ale and toasts our son who is living Stateside. Route 101, a 5.3% ABV West Coast Pale Ale is a tasty reminder to us of our

memorable trip down the Californian coast. In addition, great street food is available six days a week from a regularly changing range of independent traders produced in a small on-site kitchen.

The hidden gem of the taproom is the Sample Room on the first floor which is available for private parties and meetings as well as hosting regular comedy and music nights. Rob regularly goes to the taproom not to attend the popular quiz night but as a member of the local branch of the National Autistic Society where Ian allows the group to hold their meetings free of charge. The attraction for the group is the beer that helps to lubricate the meetings. Rob is always impressed by the warm helpful welcome of the staff and the lovely atmosphere created by the venue and quiz-goers.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Business Profile: Gritchie Brewing Company

Lock, Stock & Two Brewers Barrels Think what you like about Guy Ritchie, the celebrated film-maker and ex-husband of pop icon Madonna, but there is no denying that his interest in pubs and beer runs deeper than most celebrities who have dabbled in the sector. Pubs feature heavily in Ritchie’s best-known films, and he credits the tales he heard recounted in the traditional pubs of his youth with being a key inspiration behind the distinctive style of narrative he has become synonymous with on the big screen. Ritchie added a Wiltshire brewery, Gritchie Brewing Company, to his existing pub business, the Lore of the Land in London’s Mayfair, in 2017. But far from creating the kind

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of exclusive celebrity-studded hang-out, and self-titled high end drinks brands that many of his peers have invested in, Ritchie’s ethos for both pub and brewery has always been about recreating the classic, sociallylevelling environment of a great British pub, alongside the kind of beers you can session away for hours while you chat to the regulars. For this article, Nick Law from Hop Forward met up with Ritchie to find out more about his fascination with pubs, as well as travelling down to Wiltshire to see the Gritchie Brewing Co team in action and sample some of the beers in the on-site tasting room…

Business Profile: Gritchie Brewing Company Business Basics

Name: Gritchie Brewing Co Founded: 2017 Location: Ashmore, Wiltshire Owner: Guy Ritchie Annual production (hl): 3,000 Production split (% keg/can etc): 60% cask, 20% keg, 20% small pack Head Brewer: Kane Upton (Head of Operations) & Barney Cox (Lead Brewer) Total No. Staff: 7 Core beers: English Lore (4% ABV Pale Ale), Angel's Lore (4.2% ABV Hells Lager), Moon Lore (4% ABV New World Pale Ale), Session Lore (4.3% ABV Session IPA), Sun Lore (4% ABV Classic Pale Ale), Brewer's Lore Range (Various)

As William Shakespeare said, ‘one man in his time plays many parts’, and this is undoubtedly true of screenwriter, producer and director, Guy Ritchie.

Ritchie’s real interest in pubs, beer and brewing stems from his love of a good story - he learnt early on that the pub was the best place to hear a great yarn.

“There always used to be a folk singer there and a few old boys that could tell a story!” he reminisces. It is, he says, “a tradition that doesn’t exist anymore in country pubs”, and he credits it as being “the genesis” of his interest in narrative.

“I was aware of the tradition of storytelling when I was around 15, in a pub listening to some old geezer telling a story. He’d clearly been telling stories for a very long time and inherited a tradition [that existed] before you had other forms of medium and entertainment.

Everything was encapsulated within folk stories, folklore and folk music.”

The impact of hearing such pub stalwarts recounting their tales is evident within Ritchie’s movies. Lock, Stock and Two Smoking Barrels and Snatch both include tales told in a pub, and it’s clear that although storytelling is his main passion, the British pub is held in equally high esteem.

“It’s good in the winter, it’s good in the spring, it’s good in summer and good in the autumn; it’s good in the day and good at night!” he says with a smile, fresh off the back of an eighthour session in one of the locals in Shaftesbury near his home at Ashcombe Estate, where his brewery is situated.

Although publicly perceived as the ‘gangstermovie-maker’, chatting to Ritchie privately, you get the impression he’s deeply introspective, highly observant and meticulously creative. He is open about everything: from his interests in religious iconography and esotericism, to how the pub should be a space where people from all classes and walks of life should be able to put the world to rights over a few pints.

“Somehow the pub is the only thing that has managed to reconcile disparate classes. They don’t force the idea of egalitarianism; you accept the differences between people… why wouldn’t you encourage that sort of culture?”

Evidently, it is the cumulation of these enduringly fond memories down the ‘boozer’ that has ultimately led him to create his own. Lore of the Land in Fitzrovia, which sits in the shadow of the iconic BT tower, is the embodiment and vision of Guy’s perfect pub. His attention to detail and love of craftsmanship means Lore of the Land oozes character.

Like stepping back into a Dickens’ novel, the pub feels like a classic London parlour, dispensing Gritchie beers on cask and keg and serving delicious dishes cooked over charcoal and flame.

Continued on page 41

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Business Profile: Gritchie Brewing Company

However, as if owning a pub wasn’t enough, Ritchie - who has been an avid beer drinker all his life - felt compelled to fill his pub, and many others, with his own beer by investing a significant sum of money into building a brewery, Gritchie Brewing Company.

Driven by a fond memory of a long-forgotten cask ale he drank growing up, Ritchie set his brewing team the task of recreating this nostalgic beer, and that is what launched Gritchie Brewing Company into the public arena in 2017.

English Lore - a robust Best Bitter, full of malt character and floral English hops - realised the filmmaker’s dream and set the wheels in motion for what would become a family of brands that centred very much on hospitality, including an airfield-based taproom and eatery in addition to Lore of the Land, and the Cashmere Caveman Wild Kitchen Co. Naturally, articles such as this tend to focus heavily on the cult of celebrity. But it would be unfair to the team behind Gritchie Brewing Company, the real star of this story, to solely focus on Guy Ritchie.

It’s early on a warm Tuesday afternoon in July.

My business partner and I, Sean Robertson, are driving along the winding roads of the Wiltshire countryside on our way to Gritchie Brewing Company.

The brewery, owned by Guy Ritchie, sits on Ashgrove Farm - a working farm on Ritchie’s vast Ashcombe Estate, which crosses the borders of Wiltshire and Dorset. When we arrive, it is to find a series of reclaimed stone-built and wooden buildings that house the brewery,

Like stepping back into a Dickens’ novel, the pub feels like a classic London parlour, dispensing Gritchie beers on cask and keg and serving delicious dishes cooked over charcoal and flame.

offices and the Brewery Lodge, a private tasting space reserved for invited guests.

The picturesque backdrop is even more stunning. Endless fields of Maris Otter form a sea of yellow that gently hums with the breeze.

The farm grows its own barley for use in beer production for Gritchie beers, along with natural spring water from a borehole at the brewery. The team has also toyed with the idea of growing their own hops to make the idea of a ‘beer farm’ complete.

While standing amongst the spring barley, I ask Brendan, the Estates Manager, whether he believes there’s such a thing as terroir in beer.

“Most barley is grown on chalky ground so the terroir is pretty similar. It’s harder to differentiate terrior within beer than it is in wine; it is much easier to taste in wine. With the beer you’re putting in hops, the winter or spring barley, and possibly some crystal malts which give you a toasted flavour - you’re getting a whole mix of terroirs in there, so it’s harder to differentiate, for sure. And some of the beers you’re putting American hops in there… definitely difficult!”

That would be a no, then!

Like everything Ritchie sets his hand to, the 20BBL brewhouse is as aesthetically pleasing as it is functional. Rows of 40BBL fermenters and three small 5BBL unitanks stand proud in this glorious space to ferment, condition and mature a wide range of beers, from Hefeweizens to Harlequin hopped NEIPAs. At the helm of this hive of activity is Kane Upton. Formerly of Edinburgh Beer Factory, having cut his teeth producing lager, Kane took up the position of Production Manager for Gritchie in 2020.

“I was initially doing a biochemistry degree and saw the opportunity to specialise in brewing and distilling and thought that sounded a hell of a lot more exciting than what I was doing,” he explains. “Gritchie Brewing Company invited me [to work for them] and I have been here ever since.”

After a brief tour of the brewhouse, which features a steam boiler, copper-clad fermentors and stained glass windows, we are led to the Brewery Lodge - a private bar and kitchen space boasting a massive pizza oven that Guy Ritchie had built for his 40th birthday.

The space now serves as a private taproom for visitors lucky enough to enjoy a pint or two while discussing business or being entertained.

It is truly stunning: aromas of wood and smoke intermingle while soft ambient lighting from antique lamps gives off the aura of country pub of old. I imagine a yarn or two has been told within its four walls over the years.

Continued on page 43

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Business Profile: Gritchie Brewing Company

At the far end, a copper-top bar welcomes its private patrons to sample Gritchie Brews. We try a Harlequin NEIPA from the Brewer’s Lore range: a set of beers that allow the brewers to bring their own creativity to the table. It’s delicious. Soft, juicy and utterly moreish, it’s the kind of beer to bathe in for many a long hour.

Alongside it, Kane pulls a pint (with a sparkler - he’s from up North!) of Moon Lore - a core range cask beer that has a distinct floral note and sessionability to it that serves the country pubs that surround the brewery well. We then turn our attention to their delightfully crisp Helles Lager, Angel Lore.

Kane says: “When I started brewing, there were very few craft breweries that even attempted a lager. Now, you’d be hard pushed to find one that doesn’t have even a reasonable attempt at a lager in keg. Craft beer really is opening itself up to the masses now; it really is accessible to anyone.”

Gritchie Brewing Company has a diverse range of customers and beers to suit. The core range satisfies many venues in the South West and across rural areas, as well as travelling regularly to inner-city London. Their Brewer’s Lore range, a series of small-batch, limited edition beers, allows the brewers to express themselves creatively and target a more craft-beer-savvy crowd.

As tempting as it is to believe these two sets of beers and their respective drinkers don’t overlap, the complete opposite is true, as we discover on visiting Gritchie’s taproom and eatery the following day.

In 2022, Guy Ritchie purchased the much-loved Compton Abbas Airfield in Dorset, a five-minute drive from the brewery.

Again, owing to an interest in the golden age of aviation, Ritchie not only saw the opportunity to save a much-loved venue in the Shaftesbury area but set about creating a unique space to showcase his beer and foods.

As we arrive at the airfield, which overlooks vast valleys of natural beauty, a Spitfire lands along the grassy runway, out of which a veteran emerges in a jumpsuit, sporting an outlandishly curly moustache. It’s a beautiful moment as he steps into the taproom looking like the very model of a modern major general. I almost want his autograph.

For a Wednesday lunchtime, the place is heaving.

Brewer’s Lore and core range alike are poured from keg fonts and many pints of cask ale are dispensed as people from all backgrounds - hipsters, young families and retired friends savour the environment and sample the food available. As tempted as I am by a rather juicy-looking burger to wash down another thirst-quenching glass of Harlequin NEIPA, I opt for a healthier-looking chicken caesar salad, something I don’t regret later after remembering I kick-started the day with a hearty full English.

Again, like everything Guy Ritchie touches, from the culinary experience to the general aesthetic of the place, everything looks the part. The wood-carved keg fonts, the classic posters from the golden era of commercial travel, and even the copper taps in the toilets have all been meticulously thought out and no expense is spared to deliver a high-end hospitality experience that is still accessible and affordable to the average punter.

Although there’s a high-end chic to everything, and Guy Ritchie openly confesses that he ‘likes pretentious things’, he in no way regards himself as being above the humblest of pubs. He believes there’s “no such thing as a bad pub”.

Continued on page 45

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Business Profile: Gritchie Brewing Company

There's an unseen positive force that animates everything that you see, and I'm unqualified to articulate exactly what that is, but it's there… the principle is if you can get that right in beer, you end up with the perfect beer.

“There's such a thing as a pretentious pub… there is such a thing as rubbish food, right? I'm not interested in bad food, but I am interested in bad pubs. They are what they are, right?

I hate bad lighting, but in a bad pub I don't mind bad lighting; I just like it for being what it is. Any boozer around here has been a boozer for hundreds and hundreds of years, so it's earned its keep and it's allowed to have bad lighting if it wants to have bad lighting.”

His devotion to the cult of public house is infectious. He speaks eloquently about it and has a way with words that makes you want to simply consume the essence of the pub in liquid form: something he’s trying to recreate in his beers.

Whether visiting the Lore or the Land pub, Compton Abbas Airfield, or being lucky enough to visit the tasting room at the brewery on the estate itself, there’s no denying that Ritchie has gone to great lengths to painstakingly ensure everything is in its right place. No element has been untouched by someone who clearly loves expressing their creativity through attention to detail while allowing people from all walks of life to converse over a pint of satisfying ale in an environment deeply rooted in an ageold tradition.

As Ritchie puts it: “There's an unseen positive force that animates everything that you see, and I'm unqualified to articulate exactly what that is, but it's there… the principle is if you can get that right in beer, you end up with the perfect beer.”

Yes, he was married to a global pop icon, makes gangster films staring Vinny Jones and spent millions on his take on the legend of King Arthur, but Gritchie Brewing Company serves as a stark reminder that BAFTA awards aside, Ritchie really is just another guy who loves beer, being down the pub and telling a good yarn or two over a few pints. www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Meet the Brewer: Kate Hyde, Hand Brew Co

Issue 16

Winter 2023

Hyde in plain sight

Cover story

Meet the Brewer: Kate Hyde, Hand Brew Co Having started out in marketing in the world of book publishing, Kate Hyde began her career in brewing after a chance connection to a long-lost cousin led to a job working in a chain of British-themed brew pubs in France. Is it any wonder, then, that her eventual ambition is to open a bookshop/microbrewery and combine two of her life passions. But before that happens, Kate is excited to be leading the brewing team at Hand Brew Co on England’s south coast, and has had the privilege of helping the owners build the production setup, and indeed team, from scratch after the brewery expanded from its single brewpub site, the Hand in Hand in Brighton, to a new facility in Worthing. Her role as Head Brewer at Hand emerged from a support role in the

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business, helping the management team pivot to off-sales and handle Covid restrictions while most of the team was furloughed during the pandemic. And in the three years since she took the role, Kate has not only been overseeing production, training and recipe development, she has also been outspoken on the issue of diversity and sexism within the beer industry, working with initiatives such as Brave Noise, under which banner she has brewed a beer to be showcased at this year’s Guild of British Beer Writers annual awards.

Caroline Nodder, Independent Brewer’s Editor, spoke to Kate in early November, just as said beer had successfully exited the canning line, to find out more about her career journey…

Meet the Brewer: Kate Hyde, Hand Brew Co Brewery Basics What is your background and how did you first get in to brewing?

Name: Hand Brew Co Founded: 2016 Location: Brew Pub (Brighton) Main Production (Worthing) Owners: Jen Left, Clark Left & Jack Tavare Annual production: 2,000Hl Production split (keg/can etc): approx. 80% Keg, 15% can & 5% cask Brewing team: Kate Hyde (Head Brewer), Max Griffin (Lead Brewer), Henry Kirk & Lauren Carpenter (Brewers) Total Staff: Across management, two retail sites, the brewery and delivery - 23 people Core beers: Shaka Pale Ale (4% ABV), 795 Lager (4.2% ABV), Toad Licker (collab with David Shrigley and fundraising for local charity Fitzherbert Community Hub) Grapefruit Pale (4% ABV), Bird Bitter (4.2% ABV), High Five Oat Pale (4.6% ABV) & Otto Nitro Stout (4% ABV)

“I started out in brewing when I was living in France. My background was in marketing. I had been living in Australia and I moved to Paris to continue working in the book industry in marketing. And when I got to Paris, it turned out I had a long-lost cousin whose husband Paul ran a chain of brew pubs in Paris, and beyond in Bordeaux and Toulouse, called the Frog pubs. So they were all brew pubs, English pubs brewing English beers on site and serving them in a very English atmosphere, which in France is seen as quite exotic! I was trying to get into the publishing industry in France, and my cousin said, ‘come and work for us, just to make a bit of cash’ and so I did, and I just fell in love with beer. I didn't even really drink it before. This was about 10 years ago, I was in my early 30s, and it was just this mad revelation for me. The head brewer was an incredibly generous man who was English and trained at Heriot Watt called Charles Board and he was fantastic. He was like Willy Wonka.

He was just this incredibly generous and very talented trainer. And bit by bit, my palette opened up and you know, when you start it, and you're quite good at it, you find that you've got talent for it, you like it even more. So I found I had a palette. And that got me excited.

I was new in town, I didn't really know many people, so I started looking for opportunities to drink more beer. And that's how I fell in with the local craft beer community, which was just starting out in 2012 in Paris, it was a pocket of people that were very pleased with themselves because they’d discovered American hops. There were a lot of expats, a lot of Americans, so it was easy for me to communicate with them. And I just found myself falling in with this very beery world, at the same time as Frog pubs needed a marketing person, so they brought me in to do their marketing.

And I very quickly turned my role into being only about the beer, and made myself a job basically, which was brand manager for their beer, and then talked myself into training in the brewery. I was having a really good time working very closely with their head brewer developing

all their recipes, training new brewers, doing events with customers, as well as all the marketing and the launching and the events and the festivals and things.

So it was a really good way of forming and gaining knowledge. I had to learn how to talk about and understand beer from lots of different perspectives, so I could explain it to the boy next door or the girl next door, but I also had to train brewers to have a technical ability to make beer and understand what they were doing. I did that for seven years.

And I really did love it. Then it got to the point where I was ready to leave France, but also I didn't really have anywhere to go within the company. So me and my now husband started looking around for new adventures, and we found ourselves in Brighton, living two minutes from the Hand in Hand.”

When did you join Hand Brew Co and what is your role there today?

“I moved here just prior to the pandemic, which was marvellous timing, and started looking around for jobs in the brewing world. I had made up my mind I very much wanted to be full time on the production side. And I realised very quickly that even though Brighton is quite a large town, the beer industry is quite insular, everyone knows each other.

They've known each other for years. Just arriving and saying ‘I'm here’, is not how it works. So I did everything I could to break into the industry and get known.

I started doing deliveries for a couple of local breweries, doing occasional days doing things like cleaning out their mash tun for them because they couldn't be bothered. And that was a really great choice of things to do, because very quickly I got to know the local drinking landscape, I got to know all the pub managers or the freehouses, I knew who was buying craft beer, who was drinking craft beer, what kind of beers they were buying. And as I got to know, people, other opportunities opened up.

I met Jack [Tavare, co-owner at Hand Brew Co] at the Hand in Hand, and he brought me in for the odd day and I started really my own business, where I was a gun for hire in the local brewing industry.

Continued on page 49

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Meet the Brewer: Kate Hyde, Hand Brew Co I was doing more and more shifts, helping Jack on brewing at the Hand, when the pandemic hit. And at that point, Jen [Left, co-owner at Hand Brew Co], who runs the pub, put her entire staff on furlough, and then started to sell cask beer out of the window. And there were queues. It was bonkers. She needed help but couldn’t bring anyone back from furlough.

And I was like, ‘Guess what, I'm self employed’. That then evolved as things started to open up more and more. And meanwhile, behind the scenes, Jack had just got the keys to Worthing to the new production brew house. And I was very, very vocal, I wanted a job in the brewery and then a job in the brewery came up in September 2020.”

How have the last three years been?

“It's quite nice to walk into a brand new brewery and to build the SOPs yourself rather than to arrive somewhere where there's existing procedures in place. We're learning as we go. But what I'm loving is just this idea that we're writing our own book, rather than picking up someone else's instructions and following them, we're writing the SOPs, and I love that. That's really fun.”

Are you mainly based at the Worthing site then? Or do you move between that and the brew pub?

“We're almost 100% at the Worthing site now. The difficulty is that Brighton and Worthing are surprisingly far apart. So the practicalities of trying to split your team across two sites are quite a problem. We tend to keep the Hand in Hand for specials and collabs. It's more of a pilot kit. For example last month we did a beer with a local organisation called Same Sky who organise an event in Brighton on the Winter Solstice called Burning the Clocks. It’s a not for profit, so they don't make any money from it, but it costs quite a lot of money to put on. And they do it all through donations throughout the year and fundraising events and activities. So we brewed a beer with them at the Hand because it's a slightly smaller capacity.”

You have a tower brewery set-up at the Hand in Hand, what is that like to work with?

“I might be wrong, but I think we might be one of the only, if not the only operational tower brewery in a pub. It's a really unusual space. It's a pleasure to brew there, but it's a hard brew day, because you have to carry all your grain up to the top through these very narrow winding stairs, then you have to carry it all down again, once you've dug it out. It’s a very awkward space with tanks resting on girders and you're having to climb under them and around them. It's a labour of love.”

What is the ethos behind the beers you brew and what styles do you most like to brew?

“It's very much linked to the fact that we grew out of a pub. So it's all about pub culture, and I guess pub values - so drinkability, approachability, accessibility, community. You probably wouldn't find us doing something ultra geeky, it's about things that you can drink a pint of, and you might say to your mate, ‘that's a good pint’, but then you go back to your conversation. You're not going to sniff it and pass it around.

You're gonna drink a pint of it. And then you're gonna say, ‘Ah, I'm gonna have another pint’.”

Have you encountered any barriers as a woman, to building your career in beer?

“If I'm completely honest, I haven't encountered any of those really awful encounters that you hear about a lot. But I've heard all the usual stuff for example at beer festivals where some bloke will march right past me and say, ‘Can I speak to the brewer?’ And I just take immense pleasure in saying, ‘You are’. I actually quite enjoy those learning moments for people. And I think for that kind of casual sexism, it's more about educating people.

Continued on page 51 www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Meet the Brewer: Kate Hyde, Hand Brew Co

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But while I've not experienced anything really confronting, what I have really found is it's really isolating. Not through anyone being unpleasant to me. But through just being so different to everybody else here.

Everyone talks about craft beer being such a community, but then you look around and everyone in that community looks the same? So I think with things that I've done in the past such as the International Women's Day event, my objectives have been less about protest, and more about networking. I think for me, the way we find strength is in numbers. And there's also comfort in that and security in that.”

What could the sector be doing better to address this issue?

“I think it all comes back to not the industry of brewing, but the industry of drinking. If you go to pubs, taprooms, beer festivals - even though there's amazing work being done by people like the Coven, and beer influencers, and lots of people who are talking out to the beer drinking community - it's still an incredibly male dominated industry. And it's not just about the people that are drinking, it's about when you go into those spaces. We might be welcome. But are we considered individually?

Has anyone put thought into the consideration of what does a woman in this space need? I go into women's toilets, and I see, a box of tampons, and I think, ‘brilliant, thanks, someone's thought of me’. There are lots of things, like baby changing facilities, space for prams, just a quiet area, somewhere where you can go if you are with children or a baby or just want to have a conversation, because women communicate differently to men as well. I'm generalising massively, but I don't want to go into a lounge space and shout over a bar table and not be able to hear them over the sound of all the other people around me shouting over a bar table. I want a place with decent acoustics. Decent volume. It's what I've always wanted. I want somewhere I can hang my handbag and coat. And it

seems like such a small thing. But when you have beer bars and specific beer venues that are not engineered for women. It looks like a clubhouse for 30-year-old guys, so it becomes a clubhouse with 30-year-old guys.”

You are launching a new beer at the British Guild of Beer Writers annual dinner, how did that come about and what is the beer?

“I'm so excited about this. We did a beer for International Women's Day this year, and we gave the profit share from that to fund the wellness training programme [run by The Coven]. As a result of that, Pip [Young, founder of The Coven and also SIBA’s Events & Marketing Officer] invited us up to the Leeds Beer Festival, where The Coven had a tent, to pour in September. And we got to meet for the first time, which was great. And whilst we were there, Pip was talking about Brave Noise and she mentioned she was doing a showcase for Brave Noise beers at the Guild dinner and she really needed someone to brew one. We thought we’d missed the boat so I am so excited to be involved. We are doing a NEIPA, which is a throw back to the beer we brewed for International Women's Day for The Coven in March.”

What are you most proud of in your career so far?

“I think the International Women's Day brews that I've done here this year and last year, just because that was really the first time that I said, ‘I want to do this thing’. And Jack, who's the brewery director, he was the original head brewer but has stepped back from operations now, he just said, ‘go for it’. He gave me such a long leash, and had so much faith.

And the first one that we did last year went absolutely bonkers.

We made loads of money, I think we made about £1,000 for charity. So I'm really really proud of the Women's Day brew days and then obviously the Brave Noise beer that we have now too.”

Continued on page 53 www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Meet the Brewer: Kate Hyde, Hand Brew Co

xx

We did a beer for International Women's Day this year, and we gave the profit share from that to fund the wellness training programme.

Where do you see yourself in five year’s time?

“I've always had this little fantasy about opening a little bookshop with a little microbrewery in it - somewhere between a brew pub and a beer cafe with a little tiny brew kit in the back where I'm making all sorts of odd bits and bobs and supporting local breweries on all the other taps.”

What inspires you?

“Cooking is a real pleasure of mine. And certainly when I'm building recipes, I think about it a lot like building food recipes, I think about flavours and I think about mouthfeel and how it's all going to come together. This hop tastes like this. What's that going to work in? What kind of a beer will that showcase? And nature too. I grew up in the deep, deep countryside. And so it's always been a really big, nostalgic thing for me - woodlands and hedgerows and Spring and Autumn for me, I get very excited about the change of season smells, and the sights and the particular light that you get.”

What is your desert island beer?

“I think you're being very unfair here because if you've listened to this, you know, I get eight. But I think I probably will go with Orval which I know is a massive cliche, but I just find that it's the kind of beer that I've never been disappointed by.”

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Innovation in-depth: Gosnells

Revolutionising mead When most consumers think of mead, if they think of it at all, it’s as a very traditional, quite strong brew, made using honey and often served warm. But perhaps it’s time for them to think again? There’s a new breed of meadery in town, emboldened by the recent duty changes which make mead production more profitable, and hell bent on shaking up the UK market and changing mead’s outdated image. Gosnells in London is leading this revolution with its recently re-branded lower ABV sessionable ‘nectars’ – no mentioning the ‘m’ word here – that are attracting more than their fair share of interest from craft drinkers in fashionable east London.

With mead barely registering on retailers’ radars until now, Gosnells has aimed its products squarely at the fruit cider market and is already competing well, with a bar presence in the UK’s largest pub estate Stonegate as well as premium chains such as Drake & Morgan.

Ironically, given its old-fashioned image, mead has many of the sustainable credentials that today’s drinkers are actively seeking out, not least obviously the direct connection to bees and honey which supports the work of beekeepers in preserving and protecting endangered colonies. Independent Brewer’s Editor Caroline Nodder spoke to Tom Gosnell, Gosnells’ founder, to find out what first attracted him to such a niche area of the drinks sector and what his plans are for the future…

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Innovation in-depth: Gosnells

What first sparked your interest in mead?

What is mead and how is it made?

“I'd always been a homebrewer over the years, and I used to make cider.

So that's my background. And actually cider and mead are fairly similar in terms of how we make it. It's more similar to cider in that all of the fermental sugars are there at the start. And you just take it straight through to the endpoint that you want, and there are various sweet and dry versions of it. So I guess that's where I came from. And I’d always been really interested in honey and came across really well-crafted mead in the US, probably about 15 or 16 years ago, and it blew my mind a little bit because I'd never had well-crafted mead before. Before that it had always been weird ‘castle giftshop’ stuff, trading on some sort of heritage rather than actually the liquid. So I thought there was a real opportunity there to start a business, so that's how it all started. That was coming up for 10 years ago next year. It's been a bit of a journey over the years, and actually we're doing a little bit of repositioning at the moment, away from the word ‘mead’. So everything we make is mead. Obviously, technically made from honey, but we found certainly at the lower end where we've been playing, we do most of our volume at around 4%, which is a much more sessionable ‘pint’ version. So we are reframing that and we're calling it our ‘nectars’, just to give it a little bit of a wrap around to separate it from what we would call more traditional meads that are at 12% to 15%. We’re just trying to split out our range a little bit.”

“So in the same way that beer’s made from fermenting malt or cider’s made from fermenting apples, mead is made by fermenting honey. The broad definition of mead is that most of the fermentables have to come from honey, rather than anything else. So you mix honey and water together to get it to the right starting gravity. Then you'll add in some flavourings, and whatever nutrients and balancing chemicals you need to get the water to the right point, and then you'll add yeast and you'll ferment it through to whatever percentage you're looking for.”

What kit do you need and how does that differ from the set-up for beer?

“We've got our kettle, a hot liquor tank, we don't have a mash tun because we don't do mashing. But then we’ve got all the same fermenters, a kegger, carbonation tank, that’s all the same. We just miss out the mash tun basically.”

How do the costs involved in mead production compare to those of beer and how is duty calculated?

“I don't actually have that much of a good reference for craft brewing costs but I think it's fairly similar. Honey is probably more expensive than malt as a raw ingredient, but then you save on the hops. And then the rest of the ingredients are the same. The duty is still a bit more than on beer, but the recent duty changes have meant that it's become much more in line, especially with the small producers’ relief. It’s been expanded to all categories so we have been a real beneficiary of that. So that's been helping us. And also the draught relief has helped us with our draught product, to get the product to the right price point on the bar.”

Continued on page 57 www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Innovation in-depth: Gosnells

I think there's a problem with the positioning – there are real historical connotations to mead. I think that's in some ways quite a barrier.

So how much of your volume is draught then?

“I'd say about 80-85% of our volume is kegs, into the on-trade. And it's sold, basically as a replacement for a fruit cider. So instead of a Rekorderlig or a Kopparberg, you have a pint of Gosnells. That's how we're selling it. And that's been really successful for us. I think mead is quite an esoteric category, that people don't really have a handle on, there’s not that much awareness, and competing against ciders has been a really successful way of positioning it.”

Do you do a cask version as well?

“It's mainly keg and small pack. We have done cask but because there's so much sugar in it, it's really hard to get it stable. We've done some experiments with it, but we've never quite managed that. The way we've always done it is by doing what they call a ‘braggot’ which is half beer, half mead. So that's 50% of the sugar coming from honey and 50% coming from malt and then you can get that into a cask. But yeah, we haven't ever managed to quite get there with a cask mead.”

What different styles of mead do you produce?

“I think there's a lot of latitude to add different flavours. So we do hopped mead and there's a whole variety of different hops, but you can also use some spices, you can also use some fruits, you can also use lots of other additives and that's before you even get to using different types of yeast and also using different types of honey - obviously depending on where the hive’s from, you get different flavours in the honey so there are different flavours in the final drink. We concentrate on what we call our nectars, which are 4% to 5% and they are made with a blossom honey base and some other flavours. In our core range we've got our wildflower

nectar, which is just made with wildflower honey, and then we've got a hopped mead and a hibiscus mead and we’ve just introduced the spiced clementine for winter, and a caramelised nectar for winter as well. So we’re just playing around with the flavours but all at around 4%.”

Why do you think mead has lagged behind beer in terms of the growth in the number of craft producers?

“I think there's a problem with the positioning – there are real historical connotations to mead. I think that's in some ways quite a barrier. And actually for us, what we want to talk about is the really good quality honey, the really great environmental work and sustainability work that we do in terms of protecting the bees and all pollinators. And that, for us, is much more of a hook than the historical angle. But also, historically, the duty has been quite punitive on mead. So the new duty reform will hopefully correct that somewhat, and then we can take it forward.”

How are you seeking to shake-up the traditional mead category?

“To be honest, there's not a lot of ‘category’. We are the second biggest producer in the UK. And we are tiny, we produce around 2,000Hl a year.

So I think it's more like a white space for us to do what we want with, as opposed to fighting against some sort of orthodoxy. It's more just a blank sheet of paper, we can create a product, whatever we want. And that's one of the reasons we're thinking about the naming of it and if ‘mead’ is really the right thing to put on the label.”

Continued on page 59 www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Innovation in-depth: Gosnells

I think ideally, people will see the success we're having and then copy it. We are doing quite well at the moment. And we're growing quite well. So we'd expect other people to look at that and try and follow us.

Are countries like the US ahead of the UK in terms of the mead category?

“I think the US market is just a bigger market in general. So there's more room for more things there. Certainly, a lot of their meaderies are concentrating on super strength, really expensive bottles. There’s one called Superstition Meadery, based out in Arizona, who are really highly rated, but their bottles are selling for $100 to $150 bucks each. They are playing in a very different space. But I think because there's such a big market in the US, it's easier to support that kind of thing.”

What reaction have you had from retailers to your products and how widely are you stocked?

“We’ve got some really good stockists in London - obviously focusing on London because that's where we are. We are stocked in the BrewDog bars, Portobello, Laines, some of the Stonegate outlets and more higher end places like Drake & Morgan, Daisy Green, and Cubitt House pubs. We're going pretty mainstream or mainstream craft, if that makes sense.”

London does not seem a natural home for a meadery, why choose a city site?

“I live in London, I'm from London, so it wasn't really a considered choice. But I think also, from a commercial point of view, being close to your market is really good. We’re in Peckham, so we're 10 minutes on the train from London Bridge, really close in. And I think it really helps build the brand here. We are also wanting to connect people to the environment - if you give people a spoonful of honey and then give them some of our nectar, their eyes light up as they discover that actually, that honey tastes different from the one that they get from Tesco. It's really easy to forget that in the city.”

Do you make all your own honey?

“No, we've got a really good supplier who makes our bulk honey for our nectars. And then we work with individual beekeepers for some of our stronger meads to really tell their story. So we do a lot of single hive, or

single farm mead, that lends itself to talking about where the honey has come from, the provenance of that. We're just finishing off our B Corp application at the moment. And one of the things we've been looking at is how we drive the sustainability through our supply chain. So obviously, we've done everything we can here in Peckham, but then just going a couple of layers up, it might be that it's about getting our own hives, or it's about partnering and securing dedicated hives for us with a supplier, who can then increase the sustainability standards as well.”

Are the number of meaderies in the UK growing and how do you see the category evolving in the UK market?

“I think ideally, people will see the success we're having and then copy it.

We are doing quite well at the moment. And we're growing quite well. So we'd expect other people to look at that and try and follow us.”

What are your plans for Gosnells in 2024 and beyond?

“We're investing quite a bit and just doing a fundraiser at the moment.

We're going to invest quite heavily in the on-trade. We're having some success there. And it feels like the right space to build the brand. When you walk into a pub or a bar, if you have a bartender’s recommendation, you're going to be more likely to try something different than maybe in the off-trade. And then we're also looking at opening a second bar as well.

The taproom only launched in September last year. So it's relatively new.

And that's been a real shot in the arm for the business because I think it's a really good space for people to come in and experience things.”

Who do you most admire in the mead sector and why?

“So I mentioned before, Superstition Meadery do a really good job.

They are really interesting. And there's another meadery called B. Nektar Meadery out of Detroit. And there's another one called Charm City Meadworks in Baltimore. And actually, Me and Will our head brewer went out to speak at MeadCon last year and we met all these guys. It’s a really nice industry to be in, a nice space.”

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Supplier viewpoint: Crisp Malt Supplier Viewpoint

How breweries can get on the road to net zero 150 years of working hand in glove with growers - and of passing traditional practices from one generation to another - means sustainability has always been important to Crisp.

Now Anglia Maltings Holdings (AMH), of which Crisp is part, has announced its commitment to Net Zero by 2045 and to mark the launch of its inaugural Sustainability Report it commissioned this piece from beer writer Will Hawkes, looking at the road to net zero for independent brewers…

In terms of sustainability, Jo and Steve Stewart were very early adopters. This wife-and-husband team, founders of Stewart Brewing in Edinburgh, met in the 1990s when they were studying Energy and Environmental Systems at Glasgow Caledonian University, and have been passionate advocates ever since. It’s no surprise, then, that Stewart Brewing - with its solar panels, carbon capture and long-term usage of refillable containers - is one of the most sustainable breweries in the UK. More and more British breweries are aiming to follow in their footsteps. There’s a growing realisation across the industry that change is overdue, particularly given the resourceintensive nature of brewing. It’s being driven by consumers, too, 52 per cent of whom according to a survey carried out this year by product intelligence brand Vypr - would be prepared to pay more for an environmentally friendly beer.

This is a movement being felt across the industry, from field to glass. This year Crisp’s parent company Anglia Maltings launched its first Sustainability Report, laying out what has been achieved so far and the routemap for the future.

The good news for brewers is that sustainable options, while often more expensive up-

front, can save money in the long-run.

“It makes good sense to manage resources effectively,” says Steve Stewart. “It makes sense to recycle wherever possible. It makes good sense to minimise costs by maximising your efficiencies.

“Sustainability is at the heart of our business not just because we believe in a sustainable planet, but, as a small business, why would you not?”

It can be intimidating, though, not least because it is complex. So what can breweries do to get on the road to full sustainability?

We spoke to Steve and Martin Kelly of Renegade Brewery in Berkshire, another sustainability champion, to find out.

Seek help It pays to have assistance. Renegade Brewery worked with a platform called Net Zero Now, established in 2021 to help small and medium-sized enterprises to get moving. “I wanted a company that would work with me but wouldn't charge the earth,” says Martin.

“They helped me create a definite roadmap for the next three years.”

There’s also funding available. Stewart secured an interest-free £100,000 loan from Resource Efficient Scotland in order to install solar panels, which - due to the huge rise in the cost of gas and electricity - have recently become a much more enticing financial option. “It’s become a two- or three-year payback option rather than seven or eight,” according to Steve.

Recycle onsite When Martin joined Renegade just over a year ago, the brewery had three large skips outside for waste, emptied three times a week. “People didn’t recycle,” he says. “Now we have one skip and that’s emptied twice a week. Everything is recycled.”

There’s a metal skip, a glass skip, and a skip for aluminium; spent grains go off to a local farm; cardboard is recycled and baled; hard plastics are separated and recycled. “Until

recently we were paying someone to take our waste away from us - now we’re being paid for some of that,” he adds.

Don’t waste water Brewing uses a lot of water. Paradoxically, perhaps, that means that there are plenty of ways in which breweries can save water, from brewing to cleaning.

At Stewart Brewing, the installation of a centrifuge helped in two ways, according to Steve. “[With a centrifuge] You get a better yield out of your beer, and less water is thrown away - but you’re also able to speed things up, meaning you get more out of the same equipment.”

Stewart Brewing is actively investigating how to harvest rainwater, an idea that’s also under consideration at Renegade. Kelly also wants to start using some water twice.

“We use water to rinse bottles - which are manufactured off site - before filling,” he says. “What if that water, which is clean, could be used again - for floor washing, conveyor washing, anything?”

Save energy There are some easy ways to save energy and money - like a sensor switch to regulate the flow of compressed air, which Renegade uses to dry cans and bottles before they go into final pack.

At Stewart Brewing, they’ve invested in carbon capture, which will allow them to become self-sufficient and mean they won’t need to have it transported from elsewhere.

“It’s not rocket science - they’ve been doing it for years in larger breweries - but breweries of our size have never been able to do it effectively and cost-efficiently before,” says Steve.

Download the Anglia Maltings Holdings Sustainability Report at www.crispmalt.com/sustainabilityreport-2023/

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Business advice: Legal

The Allocation of Tips Act — what employers need to know Lee Jefcott, employment lawyer and head of the hospitality and leisure sector at Brabners, examines the impact of new tipping legislation on hospitality sector employers…

The Allocation of Tips Act 2023 is to come into force next year. The Act places a duty on employers to ensure a fair and transparent allocation of tips and service charges to workers. It has been a long time coming.

Many employers do ensure that 100 percent of tips and service charges are paid to staff.

However, the process has been far from transparent and some high-profile operators have suffered adverse publicity when it has emerged that deductions have been made for bank charges, administrative costs and even to make up salaries. At present there is nothing in law to prevent employers from making such deductions, albeit employers cannot use tips to make up the National Minimum Wage.

The government has estimated that the Act will positively impact at least two million workers, as well as see an estimated £200 million being returned to the pockets of working staff. However, the timing of the legislation could not be worse for an industry facing unprecedented cost pressure from rocketing food prices, energy bills and the ending of relief on business rates.

What will the Act require?

The Act will introduce the following obligations for employers: • Employers will have to pay 100% of the tips and service charges they receive to their workers by the end of the next month (following payment by the customer).

• Tips cannot be subject to deductions, other than for tax and National Insurance liabilities (as appropriate).

• Employers must allocate the payments in a fair and transparent manner and implement a written policy that explains their tipping practices. It is presently unclear what factors employers must take into account and we await a Code of Practice on this subject, which is expected to shed more light on the matter. However, we already know that

the Act refers to tips and services being allocated to workers at the place of business where the worker carries out their duties, so a centralised allocation of tips to various restaurants in a group will not be compliant.

• Records are to be retained to demonstrate compliance for three years from the date tips are received.

• Workers will have the right to request information relating to their employer’s tipping records.

• Failure to comply with the Act will enable workers to bring claims in the Employment Tribunal.

Use of agency workers Many hospitality businesses use agency workers to supply staff to cover peaks in demand, specific events or front of house roles. The Act says that agency workers will also have the right to a fair allocation of tips, although how this is achieved is (at present) unclear. The Act envisages that the ‘end user’ hospitality business would pay the allocated tips over to the agency, which would then pay them to the worker via their payroll.

The inclusion of agency workers in the right to receive a fair allocation of tips has been welcomed. Historically, many such workers have not received tips despite contributing to service. However, this will certainly increase costs and may drive down the rate that businesses are prepared to pay for agency staff.

Use of troncs Some employers use a third party ‘tronc’ provider to distribute tips. Tips distributed this way benefit from not being subject to national insurance contributions.

The Act states that the allocation of tips by the tronc to workers will be deemed to be fair “provided it is fair for the employer to make those tronc arrangements”. This suggests that there is still a residuary duty on the employer to somehow supervise the arrangement or

intervene if it becomes aware of any unfair practices — and calls into question how far the employer is entitled to interfere with these independent third party arrangements.

Impact on employers in the hospitality and leisure sectors Although the Act is not expected to take effect until Q2 of 2024, employers should start to familiarise themselves with the new requirements, review their current practices and decide what will need to change.

Employers should consider if (and to what extent) they will be affected by the Act and start to think about the financial impact on their budgets.

Employers will need to adapt their business models and pay structures to comply with the new regulations. They should also consider what technology solutions are available and how existing payroll systems can be modified.

The draft (yet to be published) statutory code of practice will shed further light on the issue of what a fair allocation might look like.

Although the changes are likely to increase costs at an already difficult time, employers may be able to embrace the legislation as a way of promoting fairness, maximising pay and benefits, creating a positive working environment and promoting themselves as a good employer.

Brabners is a purpose-led, fullservice law firm with an extensive track record in acting for multi-site operators in the hospitality and leisure sector. If you need support around any legal matters, talk to Lee by emailing lee.jefcott@brabners.com

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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FRAMAX specializes in the supply of machinery and complete “Turn Key” production lines for the bottling and packaging industry, covering primarily the beverage field but also catering for special needs in the food and chemical sectors.

The key to our success is the “know how” gained in over 40 years of experience in this industry and the ability to supply equipment performance, competitive pricing and efficiency of after sale service and support.

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Business advice: Brand and Marketing

Nowt changes if nowt changes Brand and marketing guru and 2023 SIBA Business Award winner Nick Law looks at why you can’t move forward in business without challenging your status quo…

Visiting a friend in Yorkshire as we were en route to our family vacation in Northumberland this summer, I noticed a piece of local artwork on his wall featuring a local dialect phrase: 'Nowt changes if nowt changes.'

In plain language, it translates to: 'Nothing changes if you don't make any changes’, and I have been reflecting on it ever since.

Whether you're a brewer, a business owner, or anything in between, it's easy to get stuck in the status quo. A mix of ingrained habits, constantly dealing with issues that crop up, and the day-to-day routine of running a beer business can all lead to business as usual.

However, unless we take the time to work on our business instead of merely in it, nothing will change.

As we usher in the New Year, it might be the ideal time to evaluate our businesses, visions, values, priorities, and the overall direction we're headed. It's time to ask ourselves, "What needs to change?"

To help you embark on this path of selfexamination, I've highlighted some critical aspects of running a brewery that require assessment and provided some thoughtprovoking questions to help pave the way for positive changes…

How do you manage your business?

Is your business constantly in flux or crisis mode? Do your employees eagerly anticipate coming to work and feel that they make valuable contributions? Do they understand your brewery's vision and the values you uphold? If not, it's time to make changes in your communication with your team or reevaluate your existing systems (or implement new ones) to enhance your business's operation.

Is your branding and marketing effective?

When was the last time you assessed your branding and marketing strategy? It's easy to believe we understand our target customers, but people and cultures evolve.

What changes can you make to enhance your brewery's branding and marketing strategies?

Is it time for a brand refresh to infuse new energy into your offering? When was the last time you audited your website? Is the webshop user-friendly or causing customer losses due to clunkiness and slow loading times?

Brewing and beer production Over the years, I've had the privilege of visiting breweries of various shapes and sizes. Each visit has gifted me with valuable insights and ideas that I've integrated into my own brewing.

As production brewers, it's often tempting to stick to our well-established routines, which can indeed be beneficial, especially when it comes to consistently crafting core beers. However, the challenge arises when market demands evolve, and diversifying our beer offerings becomes essential. In the midst of experimenting with new brews, we sometimes overlook the importance of refining our brewing practices, enhancing the quality of or perfecting a specific beer or style, and optimising our cost-efficiency while minimising waste.

What opportunities exist in your brewhouse and brewing processes to bolster production efficiency and elevate the flavour and quality of your beer?

Sales and customer relations It's a well-known fact that the cost of acquiring new customers far exceeds that of retaining existing ones. But have you noticed any complacency within your sales team? It's natural to lean on a superstar sales representative who excels at closing deals.

However, what if they were to move on, taking their valuable contact list with them?

It might be wise to review your CRM and rekindle connections with customers who have drifted away, as well as re-engage with those you might have unintentionally taken for granted.

It's time to assess your B2B and B2C sales, exploring ways to enhance, systematise, and capitalise on these critical aspects of your business.

Incorporating these questions into your brewery's self-assessment can help identify areas where change is necessary to encourage growth and improvement. Remember that progress often begins with small changes, but their cumulative effect can be substantial over time.

Nick Law is the Creative Director of Hop Forward: a branding, marketing and business consultancy for the brewing industry. He works with a variety of beer businesses both in the UK and overseas and also runs a weekly podcast with a variety of guests from across the world of beer. Find out more at www.hopforward.beer or email nick@hopforward.beer

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Business advice: Consumer Insight

The Pub Roadmap: Understanding today’s pub-goers Katie Jenkins, Marketing & Partnerships Director at KAM, looks at the latest research into the evolving tastes of the UK’s pub-goers

Let’s talk pubs. KAM has just completed a significant piece of research in partnership with the BII to understand the evolving behaviours and attitudes of pub customers and to create the ultimate Pub Roadmap: a robust and practical toolkit for the evolving pub industry.

Supported by Brixton Brewery and Brakes, the report contains feedback from pub customers and publicans as well as card spending data provided by Hospitality Data Insights (HDI) which tracks the debit and credit card spending of 10.2 million unique customers across 180,000 uniquely identifiable hospitality venues.

The research found that pubs still command the biggest share of consumer spend (29%) compared with other hospitality sectors such as fast food (16%), delivery (14%) or casual dining (5%) according to data to Hospitality Data Insights (HDI).

Here are some of the key findings: The pub customer base is levelling out The research found that the pub landscape is levelling out as the wider population reengages with their locals. Overall, the pub customer base had shifted slightly in recent years; post pandemic it was the younger people and men who were the quickest back into the on-trade, but HDI credit card spend data shows that the older age groups are now accounting for a bigger proportion of spend.

The 18–34-year-old age group still makes up the highest share of spend in UK pubs and bars (28%) and are the age group who visit most frequently. Worth noting that men still account for 65% of spend in pubs compared with 35% for women, although this is shifting very slightly.

The research also shows that average dwell time in pubs is slightly down vs 2022, with a net decrease of 4%, with women (-12%) and 55+ age groups (-7%) showing the strongest decline. This is likely to be driven by a bigger shift in behaviour however - the rise in drink-led compared with food-led occasions.

‘Drink-only’ visits to pubs have increased significantly accounting for 36% of visits in 2023 compared with 26% in 2022.

The fact we’ve not seen share of spend taken from pubs suggests that the ‘drinking occasion’ remains a core footfall driver and is still a key differentiator for pubs compared to other on-trade venues. We must ensure that the focus is on delivering quality, value for money, an inspiring range and an experience that customers can’t easily replicate at home when it comes to their drink offer.

Customers are sympathetic of recent price rises The topic no-one likes to confront… price. Despite the increased cost of a pint, our research showed that many customers have empathy with the pressures that pubs are currently facing. 76% of respondents said they expect pub prices to increase this year compared to last and 51% think it’s acceptable for prices in pubs to increase in 2023 compared to 2022.

Whilst it’s reassuring to know that many customers are sympathetic to the impacts that wider social economic factors are having on the average price of a pint, it doesn’t mean that they like it. 51% find it acceptable that pub prices have increased but the level of acceptance is decreasing (it was 80% in 2022). In other words, pub customers, will accept price increases up to a point, but it’s the value for money balance which is critical in ensuring that they are willing to pay the price.

An evolving drinks range The data from HDI pricing database looks specifically at managed pubs and shows that even though “cheap prices” is high on the list of what value for money means to consumers, analysis of what’s selling in pubs shows a more nuanced picture. We’ve seen a significant acceleration of premiumisation trends over the last few years, with more drinkers willing to trade up for more

premium brands such as craft beers. Craft beers are growing in popularity, becoming more widely available and commanding a high average price per pint - craft keg ale is now available in 62% of managed pubs, overtaking the availability of standard keg ale over the latest year, and achieving an average price per pint that is 83% higher than standard keg ale brands.

The fastest growing category in terms of yearon-year distribution change in managed pubs is low and no. Whilst this growth is coming from a low base, it demonstrates the growing appetite for low and no alcohol options, and with an average price per pint of £5.24, it’s clear that drinkers are prepared to pay for credible low and no alcohol options.

Premiumisation and customisation remains a growing opportunity ‘Premiumisation’ and quality is one of the key gaps which the report identifies between what customers want and what British pubs are delivering. There is in fact a strong disconnect between the desire from pub customers for a more premium experience and the proactiveness from publicans in encouraging their staff to upsell premium options. This represents a huge missed opportunity to maximise the potential sales uplift.

Pub customers also want a more customised experience: 52% of pub customers say they want to be able to customise their drink orders in pubs yet only 51% of publicans believe it’s important for them to offer the ability for food and drink to be customised and personalised in their venues.

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.kam-media.co.uk.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Where craft brewing passion meets glassware innovation

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Comment: Technical focus

Kevin Carr

Paul Whiteley

Paul Whiteley from the Analutos laboratory, in collaboration with his colleague Kevin Carr, takes a look at the history and science behind mixing beer with other drinks, and ponders on the perfect nightcap…

What’s an attractive drink to finish the evening with? I’ve increasingly turned to a mix of porter and port – ideally strong porter and vintage port. These two go together in more than name having complementary flavours and characteristics – the rich roast and solid finish of the porter supported by the fortified alcohol and smooth mouthfeel of the port. But is it still beer?

Mixed beers were popular in earlier decades, with mild and bitter, black and tan, lager and lime, all common within the last 70 years. Beer cocktails have gained popularity more recently with the ‘snakebite’ mixture of lager and cider extending into the mixing of brown ale with hard cider alongside a further dimension combining beers, spirits and fruit juices.

Historically – I’m thinking here of 200 years ago - beer mixes were limited to threads of different brews mixed to customer order. Apart the anguish it might cause to barstaff, this would be an interesting concept to consider in the future, especially given the modern consumer’s increasing obsession with ‘personalisation’.

But aside from mixtures of styles what unconventional beer components are appearing in the market? One major area to explore is herbal ales, brewed with infusions of traditional and novel or even untested, wild harvestings.

Some have historical antecedents - heather ale for example is a well promoted Scottish variety.

Boundaries of beer Mixed beers were popular in earlier decades, with mild and bitter, black and tan, lager and lime, all common within the last 70 years.

A 1998 book, Sacred and Herbal Healing Beers

by Stephen Harrod Buhner, covers over 500 pages of brewing with herbs, medicinal and inebriating plants. Even including a diversion to psychotropic recipes, although, as might be expected of the time, with no mention of cannabis - the one psychotropic ingredient currently storming into view.

No shortage then of non-standard brewing ingredients. No shortage, either, of historical precedents with hundreds of years of Gruit beers providing example recipes. Or at least indications of ingredients. On the surface it is easy to consider Gruit as simply the addition of herbs but more detailed accounts suggest it may also be a pre-fermentation which contributed a selective microbiology to the wort. With increasing interest in sour and wild ales, Gruit is a wide avenue of development to consider for future recipe developments.

All this said, it does raise the question of how safe such beers may be? ‘Herbal’ may be a valid descriptor but ‘healing’ could be more difficult to justify to the advertising standards people, particularly as not all herbs have evidence of a positive impact, and some well-known to be outright toxic. Whatever Macbeth’s witches concocted one suspects the results were of dubious safety or benefit.

Naturally as brewers of herbal ales we would consult suitable advice to avoid inclusion of harmful ingredients but some additions may be concealed. Thyme and rosemary, for example, contain salicylic acid – the active ingredient of aspirin. This will be released into the wort if included in the boil, so potentially converting your brew into a medicinal product. Thankfully trial analysis indicates that a typical addition for flavour effect will only provide 5 mg per litre.

So with a standard medication dose of 300mg a tablet a pint of rosemary ale is unlikely to give your customers a pharmacological impact.

Another dimension is that various ingredients and herbal inclusions can spark allergic reactions. Gluten is the clearly recognised danger here but all manner of additions from parsley to peanuts cause reactions and carry major hazards.

Returning to beer mixtures, what of including some of our most potent herbal mixtures, coffee and tea, as ingredients? These increasingly feature in beers providing complementary flavours but also opportunities as cross over beverages to attract new customers in to beer from café culture. They also provide a supplementary source of caffeine which many of us enjoy significant intakes of already.

Could a coffee or tea beer push that intake to unsafe levels? Perhaps unlikely, but without a measurement of how much a beer contains a sensitive drinker may be looking at a more than wakeful night’s sleep.

At which point a nightcap of porter and port seems a safer finish.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Gold members

Software for Breweries Premier's cloud-based software, BrewMan, is designed to optimise every brewery process to increase productivity and grow your business.

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CRM Manage customer communication, assign sales team tasks and enter orders on the road.

Manage production processes, raw materials, fluid movements and ensure end-to-end traceability.

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Simple and effective system, allowing you to know exactly where your casks are and what's in them.

Track all duty payable or suspended transactions, record spoilt beer and audit a monthly return.

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Gold members "As a long-time user of BrewMan software the transition to cloud based V7 has had a transformational impact on our business. Integration of CRM, production management and inventory management has enabled us to go fully paperless, providing access to business critic al data in real time. Premier Systems have demonstrated a commitment to continuous improvement, regularly rolling out new features and improvements with direct input from our team. Overall, an excellent partner for our business."

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For a free trial visit brewman.premiersystems.com/signup Get in touch 02380 811 100 sales@premiersystems.com Unit 2 Azera, Capstan Road, Woolston, Southampton, S0199UR www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Gold members

Loughran Brewers Select - connecting brewers to the finest independent hop producers and growers on the planet.

For the biggest launch yet of ‘Steady Rolling Strata’, DEYA Brewing Company needed access to the best and freshest Indie Hops Strata® hops around. At Loughran Brewers Select, we were only too happy to oblige.

DEYA first fell in love with the Indie Hops developed variety Strata® during a hop selection visit to the US in 2019. We used our unique connection to Indie Hops to allow DEYA to become one of the first breweries in the UK to brew with Strata®. And we’ve watched Strata®, and ‘Steady Rolling Strata’, go stratospheric since then.

With ‘Steady Rolling Strata’ 2023, DEYA had big plans for this special’s three year anniversary.

It was going to be the freshest ever.

Working with Indie Hops, we helped DEYA hand-select their perfect Strata® lot in Portland, Oregon.

We took DEYA to visit the farmer, Gayle Goschie, who’d grown their Strata®, so DEYA could understand everything about their hop’s journey. How it’s been developed as a sustainable, pest-resistant hop with minimal water demands, and one which thrives in the unique loamy Oregon terroir.

We pulled all the strings we could, calling in every favour to get DEYA’s chosen Strata® lot pelletised and transported over as quickly as possible.

The result is Steady Rolling Strata 2023. The freshest Strata® hop beer in the UK. From farm to glass in record time. A unique collaboration between farmer, hop developer, and brewer.

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

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Connecting brewers to the producers of the world’s finest ingredients is what we do.

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www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA South East competition winners 2023

Regional Beer Competitions South East

Overall Champion of the Cask Beer Competition Sponsored by:

Simpsons Malt Presented to: 40FT Brewery Presented by: Andy Slee

G GOLD: 40FT Brewery Neighbourhood IPA 6.0% S SILVER: Windsor & Eton Brewery Father Thames 4.8% B BRONZE: Long Man Brewery Best Bitter 4.0%

Cask Session Dark Beer (up to 4.4%)

Cask British Dark Beers (4.5-6.4%)

G GOLD: BEST IN CATEGORY: Triple fff Brewery Limited

G GOLD: BEST IN CATEGORY: The Five Points Brewing Co

Cask British Bitter (up to 4.4%)

Cask British Best Bitter (4.5 to 6.4%)

Sponsored by: Rankin Brothers & Sons

Sponsored by: Rankin Brothers & Sons Presented to: Windsor & Eton Brewery Presented by: Andy Slee

G GOLD: BEST IN CATEGORY: Long Man Brewery

G GOLD: BEST IN CATEGORY: Windsor & Eton Brewery

Sponsored by: Simpsons Malt Presented to: Triple fff Brewery Presented by: Andy Slee

Pressed Rat & Warthog 3.8% S SILVER: The Flower Pots Brewery Limited Cheriton Porter 4.2% B B RONZE: Gun Brewery Parabellum 4.1%

Best Bitter 4.0% B BRONZE: Renegade Brewery Good Old Boy 4.0%

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Sponsored by: Simpsons Malt Presented to: Five Points Presented by: Andy Slee

Railway Porter 4.8% S SILVER: Sambrook's Brewery Powerhouse Porter 4.9% B B RONZE: Iron Pier Brewery Limited Cast Iron Stout 4.7%

Father Thames 4.8% S SILVER: The Flower Pots Brewery Limited Goodens Gold 4.8%

SIBA South East competition winners 2023

Cask Session Pale Ale (up to 4.4%)

Cask Pale Ale (4.5 to 5.5%)

G GOLD: BEST IN CATEGORY: Long Man Brewery

G GOLD: BEST IN CATEGORY: Burning Sky Brewery

Cask Imperial & Strong Ale (6.5% and over)

Cask IPA (5.6% and over)

G GOLD: BEST IN CATEGORY: Elusive Brewing Ltd

G GOLD: BEST IN CATEGORY: 40FT Brewery

Sponsored by: Bulk Storage & Process Systems Presented to: Andrew Hayward Presented by: Bill Egerton

Long Blonde 3.8% B BRONZE: Surrey Hills Brewery Shere Drop 4.2% B BRONZE: Wild Card Brewery Cask Pale 4.3% B BRONZE: The Five Points Brewing Co Five Points XPA 4.0%

Sponsored by: Simpsons Malt Presented to: Elusive Brewing Presented by: GEA

Ravenwood 6.8%

Sponsored by: Rankin Brothers & Sons Presented to: Burning Sky Brewery Presented by: Andy Slee

Limited NZPA 4.5% B B RONZE: Redemption Brewing Company Big Chief 5.5% B BRONZE: Renegade Brewery Marharaja 5.1%

Sponsored by: Charles Faram Presented to: 40FT Brewery Presented by: Andy Slee

Neighbourhood IPA 6.0% G GOLD: The Flower Pots Brewery Limited

Flower Pots IPA 6.0% G GOLD: Signature Brew Backstage IPA 5.6%

B BRONZE: Elusive Brewing Ltd Oregon Trail 5.8%

Cask Speciality Amber to Dark Beer Sponsored by: GEA Presented to: GEA Presented by: Hammerton

G GOLD: BEST IN CATEGORY: Hammerton City Of Cake 5.5%

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA East competition winners 2023

Regional Beer Competitions East

Overall Champion of the Cask Beer Competition Sponsored by:

Rankin Brothers & Sons Presented to: Grain Brewery Presented by: Andy Cox

G GOLD: Grain Brewery Slate 6.0% S SILVER: Oakham Ales CITRA 4.2% B B RONZE: Leigh on Sea Brewery SS9 8.4%

Cask Session Dark Beer (up to 4.4%)

Cask British Dark Beers (4.5-6.4%)

G GOLD: BEST IN CATEGORY: Wolf Brewery Sirius Dog Star 4.4%

S SILVER: Milton Brewery Minotaur 3.3% B B RONZE: Norfolk Brewhouse Moon Gazer Ale Nibbler 4.0% B B RONZE: Briarbank Brewing Company Briar Cobnut 4.2% B B RONZE: Elgood & Sons Ltd Black Dog 3.4% B B RONZE: Ferry Ales Brewery Lincoln Red 4.1%

G GOLD: BEST IN CATEGORY: Grain Brewery Blackwood 4.5%

G GOLD: Tring Brewery Colley's Dog 5.2% S SILVER: Oakham Ales Hawse Buckler 5.6% S SILVER: Bateman's Salem Porter 4.7% B B RONZE: Humber Doucy Brewing Company Porter 5.0% B B RONZE: Adnams Adnams Broadside 4.7%

Cask British Best Bitter (4.5 to 6.4%)

Cask British Bitter (up to 4.4%)

Sponsored by: Micro Can

Sponsored by: Rankin Brothers & Sons Presented to: Richard Naisby Presented by: Andy Cox

G GOLD: BEST IN CATEGORY: Mauldons Brewery

Suffolk Pride 4.8% S SILVER: Elgood & Sons Ltd Greyhound Strong Bitter 5.2% B B RONZE: Oakham Ales Bishops Farewell 4.6% B B RONZE: Grain Brewery Red Nelson 4.7% B B RONZE: Tydd Steam Brewery Piston Bob 4.6%

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Sponsored by: CAN IT

Sponsored by: Rankin Brothers & Sons Presented to: Ian Rydings Presented by: Andy Cox

G GOLD: BEST IN CATEGORY: Oakham Ales Jefferey Hudson Bitter 3.8%

G GOLD: Briarbank Brewing Company Perpendicular 4.4% S SILVER: Baker's Dozen Brewing Co Sinc Stream 4.0% S SILVER: Milton Brewery Pegasus 4.1% S SILVER: Mile Tree Brewery Ltd Rolling Mile 3.9% B B RONZE: Norfolk Brewhouse Moon Gazer Ale Scoundrel 4.4% B B RONZE: George's Brewery Limited Cockleboats Best Bitter 4.0% B B RONZE: Brewhouse & Kitchen Bedford Bankers Draught 4.0% B B RONZE: Leigh on Sea Brewery Bawley Bitter 3.4%

SIBA East competition winners 2023

Cask Session Pale Ale (up to 4.4%)

Cask Pale Ale (4.5 to 5.5%)

G GOLD: BEST IN CATEGORY: Oakham Ales CITRA 4.2%

S SILVER: Lacons Brewery Legacy 4.0% S SILVER: George's Brewery Limited Pier City Pale 4.1% S SILVER: Barsham Brewery Norfolk Topper 3.8% S SILVER: Elgood & Sons Ltd Route 66 4.4% S SILVER: Billericay Brewing Company Fall of Duty 3.4% S SILVER: Bateman's Yella Belly Gold 3.9% B BRONZE: Grain Brewery ThreeOneSix 3.9% B B RONZE: Leigh on Sea Brewery Legra Pale 3.8% B BRONZE: Brentwood Brewing Company Galaxy 4.4% B BRONZE: Baker's Dozen Brewing Co Cuthbert's Fee 4.1% B BRONZE: 8 Sail Brewery Froglet 4.0% B BRONZE: Brewhouse & Kitchen Bedford Invarsity 4.0%

G GOLD: BEST IN CATEGORY: Norfolk Brewhouse Moon Gazer

Sponsored by: Rankin Brothers & Sons Presented to: Richard Naisby Presented by: Andy Cox

Sponsored by: Rankin Brothers & Sons Presented to: Norfolk Brewhouse Presented by: Andy Cox

Ale Cheeky Jack 5.0% G GOLD: Barsham Brewery Golden Close IPA 5.0%

G GOLD: Tring Brewery Raven King 5.5% S SILVER: Brentwood Brewing Company Falcon Punch 5.1% S SILVER: Leigh on Sea Brewery Crowstone 5.5% S SILVER: Mile Tree Brewery Ltd Larksong 4.5% S SILVER: Milton Brewery Minerva 4.6% S SILVER: Tydd Steam Brewery Superdelic 4.6%

Cask IPA (5.6% and over)

Sponsored by: Rankin Brothers & Sons Presented to: Grain Brewery Presented by: Andy Cox

Cask Speciality Amber to Dark Beer

Sponsored by: Crisp Malting Group Presented to: Grain Brewery Presented by: Crisp Malting Group

G GOLD: BEST IN CATEGORY: Grain Brewery Lignum Vitae 6.5%

G GOLD: Leigh on Sea Brewery Cockle Row Spit 5.6% B BRONZE: Billericay Brewing Company Mayflower Gold 6.5%

G GOLD: BEST IN CATEGORY: Grain Brewery Slate 6.0%

S SILVER: Bowlers Brewery Ltd Trinity Porter 7.5% S SILVER: Bateman's Dark Fruits Porter 4.4% B B RONZE: George's Brewery Limited Olde Leigh Cockle & Oyster

Stout 4.1% B B RONZE: Wolf Brewery Mad Wolf 4.7% B B RONZE: Elgood & Sons Ltd Plum Porter 4.5%

Cask Speciality Light Beers

Cask Imperial & Strong Ale (6.5% and over)

S SILVER: Grain Brewery Weizen 5.0% S SILVER: Wolf Brewery Poacher On The Broads 4.4%

G GOLD: BEST IN CATEGORY: Leigh on Sea Brewery SS9 8.4%

G GOLD: Tring Brewery Death or Glory 7.2% S SILVER: Elephant School Brewing Co Chockwork Orange 6.5%

Sponsored by: Bag in Box Shop UK

Sponsored by: Bulk Storage and Process Systems Presented to: Ian Rydings

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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SIBA North West competition winners 2023

Regional Beer Competitions North West

Overall Champion of the Cask Beer Competition Sponsored by:

Rankin Brothers & Sons Presented to: Bank Top Presented by: Andy Cox

G GOLD: Bank Top Brewery Limited Pavilion Pale Ale 4.5% S SILVER: RedWillow Brewery Ltd Shameless 5.9% B B RONZE: Big Bog Brewing Co Baltic Porter 7.4%

Cask Session Pale Ale (up to 4.4%)

Cask British Best Bitter (4.5 to 6.4%)

G GOLD: BEST IN CATEGORY: Great Corby Brewhouse

G GOLD: BEST IN CATEGORY: Bank Top Brewery Limited

Sponsored by: Rankin Brothers & Sons Presented to: Andy Cox Presented by: Charlie Docherty

Tizzie Whizzie 3.4% S SILVER: Hophurst Brewery Ltd Cosmati 4.2% S SILVER: Brimstage Brewing Company Ltd Shed Day 4.4% B B RONZE: Red Rose Brewery Czeckmate 3.8% B B RONZE: Chapter Brewing Greatcoat 3.8% B B RONZE: Bank Top Brewery Limited Harlequin 4.2% B B RONZE: Joseph Holt Two Hoots 4.2% B B RONZE: Lakes Brew Co Pale Ale 3.4% B B RONZE: Phoenix Brewery Heywood Pale 4.1% B B RONZE: Bollington Brewing Company Long Hop 3.9% B B RONZE: RedWillow Brewery Ltd Weightless 4.2% B B RONZE: Spitting Feathers Brewery Brainstorm 4.0% B B RONZE: Bowland Brewery Hen Harrier 4.0% B B RONZE: Handsome Brewery Blonde 3.8%

Sponsored by: Rankin Brothers & Sons Presented to: Bank Top Presented by: Andy Cox

Pavilion Pale Ale 4.5% S SILVER: Brewhouse & Kitchen - Chester Golden Boy 5.0% S SILVER: Blackedge Brewing Company Ltd Blonde 4.5% S SILVER: RedWillow Brewery Ltd Very English IPA (VEIPA) 5.3% B B RONZE: Big Bog Brewing Co Quagmire 6.0% B B RONZE: Lakes Brew Co Best Bitter 4.5%

Cask British Dark Beers (4.5-6.4%) Sponsored by: Brabners Presented to: Big Bog Presented by: Brabners

G GOLD: BEST IN CATEGORY: Big Bog Brewing Co Peat Bog

Porter 4.9% S SILVER: Hophurst Brewery Ltd Porteresque 5.5% S SILVER: The Coach House Brewing Co Ltd Blunderbus Old Porter 5.3% B B RONZE: Red Rose Brewery Paddy O'Hackers Genuine Irish Stout 4.6% B B RONZE: LANCASTER BREWERY LANCASTER BLACK 4.5% B B RONZE: Great Corby Brewhouse Fox Brown Ale 4.6%

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Cask Imperial & Strong Ale (6.5% and over) Sponsored by: CAN IT Presented to: Big Bog Presented by: Charlie Docherty

G GOLD: BEST IN CATEGORY: Big Bog Brewing Co

Baltic Porter 7.4% S SILVER: Windermere Brewing Company Shih Tzu Faced 7.0% S SILVER: RedWillow Brewery Ltd Bock 6.8% S SILVER: Bank Top Brewery Limited Herkules White Walker 6.5%

SIBA North West competition winners 2023

Cask Session Dark Beer (up to 4.4%)

Cask Pale Ale (4.5 to 5.5%)

G GOLD: BEST IN CATEGORY: Hesket Newmarket Brewery Ltd

G GOLD: BEST IN CATEGORY: RedWillow Brewery Ltd

Sponsored by: Micro Can Presented to: Hesket Newmarket Brewery

Black Sail 4.0% G GOLD: Handsome Brewery STRENGER 4.2%

G GOLD: Brimstage Brewing Company Ltd Oyster Catcher 4.4% G GOLD: The Coach House Brewing Co Ltd

Gunpowder Premium Mild 3.8% S SILVER: Bank Top Brewery Limited Dark Mild 4.0% B B RONZE: Kirkby Lonsdale Brewery Crafty Mild 3.6% B B RONZE: Blackedge Brewing Company Ltd Black Stout 4.0%

Sponsored by: Rankin Brothers & Sons Presented to: Andy Cox Presented by: Neil Walker

Wreckless 4.8% G GOLD: Weetwood Ales Jester IPA 4.8%

S SILVER: Odin’s Manx Beer Into The Blue 4.7% S SILVER: Phoenix Brewery West Coast IPA 4.6%

Cask British Bitter (up to 4.4%)

Sponsored by: Rankin Brothers & Sons Presented to: Ben Sweeney Presented by: Andy Cox

G GOLD: BEST IN CATEGORY: Bank Top Brewery Limited

Flat Cap 4.0% S SILVER: Odin’s Manx Beer Asgard Best Bitter 4.2% S SILVER: Windermere Brewing Company A Bit'er Ruff 4.1% S SILVER: Weetwood Ales Weetwood Best Bitter 3.8% S SILVER: Blackedge Brewing Company Ltd West Coast 4.1% B B RONZE: Keswick Brewing Co Keswick Gold 3.6% B B RONZE: Bollington Brewing Company Bollington Best 4.2% B B RONZE: Brimstage Brewing Company Ltd Trapper's Hat 3.8% B B RONZE: Hesket Newmarket Brewery Ltd Doris 90th Birthday Ale 4.3%

Cask Speciality Amber to Dark Beer

Sponsored by:Micro Can Presented to: Neil Walker Presented by: Charlie Docherty

G GOLD: BEST IN CATEGORY: Hawkshead Brewery Brune 6.0% S SILVER: Hophurst Brewery Ltd Salted Caramel Porteresque 5.5% S SILVER: Big Bog Brewing Co Blueberry Hill Porter 4.5% S SILVER: Great Corby Brewhouse Coffee Milk Stout 4.4% B B RONZE: Bank Top Brewery Limited Port O'Call 5.0% B B RONZE: RedWillow Brewery Ltd Breakfast Stout 5.6%

Cask IPA (5.6% and over)

Sponsored by: Rankin Brothers & Sons Presented to: Andy Cox Presented by: Neil Walker

G GOLD: BEST IN CATEGORY: RedWillow Brewery Ltd

Shameless 5.9% S SILVER: Neptune Brewery LTD Citra Springs 5.7% B BRONZE: Hawkshead Brewery Taranaki 6.5% B BRONZE: Blackedge Brewing Company Ltd India 5.8% B BRONZE: Big Bog Brewing Co TA Strawberry Fields Help! 5.9%

Cask Speciality Light Beers

Sponsored by: Bag in Box Shop UK Presented to: Blackedge Brewing Company Presented by: Charlie Docherty

G GOLD: BEST IN CATEGORY: Blackedge Brewing Company

Ltd Shake 4.6% B B RONZE: Big Bog Brewing Co Padi 3.7% B B RONZE: Hophurst Brewery Ltd Blueberry 4.2%

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Brewery news

Utopian Brewing releases 2023 Festbier Utopian Brewing has released its 2023 Festbier, the latest in a range of limitededition special brews paying homage to classic traditional styles but using only 100% British grown ingredients.

Every year the brewery likes to add a distinctive feature to the classic Festbier style and this year was no exception. As Utopian only brews with British ingredients using German Noble hops is usually a non-starter so they were delighted this year to be able to obtain some UK grown Hersbrucker whole cone Noble hops to add to the brew.

Following previous years which have involved complex ‘Augsberg’ mash regimes and heritage Hana malt, this year’s brew uses a traditional double decoction mash with house lager malt

to build a strong bready base with EKG and First Gold followed by the late addition of the Hersbrucker leaf. Commenting on the brew, head brewer Jeremy Swainson said: “Hersbrucker is a classic noble hop and has been used to make lagers for centuries, it’s prized for the subtle aroma it gives to malt forward lagers. It’s a privilege to be able to brew with some of the only Hersbrucker grown in this country and this year’s Festbier is likely our best to date.”

The Hersbrucker hops were grown by Tom Probert in Herefordshire, providing yet another example of how British growers are continuing to push back the boundaries and increase the range of amazing UK hops available to brewers.

Utopian will continue to use only 100% British grown ingredients as MD Richard Archer

explains: “Using home grown ingredients was a first step for us to reduce food miles and our carbon footprint and it is great to see more and more brewers increasingly following that path. The range of styles and quality of UK hops continues to delight us but the future of UK hops is in our hands as we need more brewers to be brewing with them and not just the UK traditional varieties. There’s a window to try to redress the reduction in UK hop acreage and we will continue to bang the drum to try to reverse that trend.”

Find out more at www.utopianbrewing.com

Award-winning Woodforde’s Brewery builds on partnership with Morrisons

Moonwake taproom named Scotland’s best beer destination

Almost 100 Morrisons stores stocked an awardwinning brewery’s beer on their shelves this autumn, with Woodforde’s Brewery’s amber ale, Wherry, available for purchase from stores across the East Midlands, East of England and the South East.

The judges noted the brewery’s dedication to accessibility and inclusivity when announcing the award. The brewery has been fully wheelchair accessible since its inception, with the majority of its budget for the taproom going towards an accessible lift.

After proving successful in other Morrisons stores, the supermarket has decided to stock the 500ml bottles in almost 100 locations from 18 September.

Ryan Crisp, Head of Off-Trade at Woodforde’s Brewery, said: “So much care and passion goes into brewing our fantastic beer, so we are overjoyed to be able to share that passion with even more people. All of our beers are brewed with the finest ingredients from around the world, including Maris Otter barley grown just up the road from our brewery and a key ingredient in Wherry.”

Wherry has won multiple awards, which most recently includes Gold at the European Beer Challenge 2023.

Moonwake Beer Co has won Best Beer Destination at this year’s Scottish Beer Awards. The award-winning venue first opened in September 2021, adding the beer garden last Summer and launching its first beer festival this July.

Sarah Sinclair, Marketing & Events Manager, said: “The team is proud to have our taproom and our brewery’s values recognised with this award. We wish to say a huge thank you to everyone who has come from near and far to enjoy a pint with us. We are now even more excited to further our goals for the taproom, cooking up more events than ever before.”

The same evening the brewery won this award it also took home a bronze award for Dry-Hopped Stout winning in Best Porter or Stout. This beer was brewed in collaboration with the local group, Women in Beer, to advocate for a more inclusive beer industry.

Two weeks prior, Moonwake won four awards at the SIBA regional keg awards.

Moonwake’s Lager won gold for Premium Lager, Weissbier won gold for Continental-Style Beer, Pale Ale won bronze for Pale Ale and West Coast IPA, a collaboration with Newcastle’s Full Circle Brew Co, won bronze for IPA. For more information go to www.moonwakebeer.com

Find out more at www.woodfordes.com www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Brewery news

Salcombe Brewery Co announces donation to the Seahorse Trust Salcombe Brewery Co is delighted to announce that it has just given over £2,000 to The Seahorse Trust, which has been raised through donations for every bottle sold of its Seahorse beer.

Jordan Mace, Managing Director of Salcombe Brewery Co, explains: “The surrounding coastal environment has always been hugely important to Salcombe Brewery Co. The Salcombe Estuary is one of the few places in the UK where you can find the rarer of the two species of seahorse and we partnered with The Seahorse Trust four years ago to raise funds to support these endangered creatures. We give a regular donation to The Seahorse Trust and are pleased to be handing over another £2,032.32

Small Beer launches Stout with a mission to rid the Thames of single-use plastics Small Beer Brew Co, renowned for its exceptional and innovative lower alcohol beers, is working with In The Drink to collectively clean up the River Thames and reduce plastic pollution from the food and drink industry.

London’s first B Corp certified brewery has launched Stout, a velvety dark beer, and is donating 5% of all sales to In The Drink, an organisation that is dedicated to reducing plastic pollution caused by riverside bars and events.

Small Beer also lead a public clean-up of the River Thames in October, at Bermondsey Beach.

James Grundy, co-founder of Small Beer, said: “With every can of Stout, our bigthinking Small Beer drinkers are contributing to a cleaner and healthier Thames, supporting In the Drink with their mission to reduce the amount of single-use plastic that finds its way into this great river at the heart of our city.”

Paul Hyman, founder of In The Drink, added: “Around 65% of the rubbish cleaned up from the Thames is food and drink packaging. It’s a fantastic natural partnership to have with Small Beer, as we’re both so heavily focused around improving sustainability measures in the drinks industry.”

Small Beer Stout delivers a smooth drinking experience that retains the essence of a traditional stout, with a lighter touch. Crafted at 2.5% ABV, the beer showcases subtle roasted barley notes and a hint of chocolate. It is the third edition in Small Beer’s Small Batch series, which champions new, innovative and explorative brews.

this month. This money has been raised by making a donation of 5p from every bottle of Seahorse sold.”

The Seahorse Trust was founded in 1999

by Neil Garrick-Maidment to preserve and conserve the natural world, especially the marine environment, with the seahorse as its flagship species. The Trust makes a difference through education, conservation and campaigning for protected areas. Neil explains: “Salcombe Brewery Co. has been incredibly supportive of our work over the last four years. Their regular donations are an invaluable resource for our much-needed conservation work.”

Find out more at www.salcombebrewery.com

North Brewing introduces ‘Automatic’ to its core range North Brewing has announced the launch of the newest addition to its core range, Automatic, a 4.5% ABV Pale Ale which hit Tesco stores nationwide on the 25th of September.

This marks a significant milestone for North Brewing as it continues to expand its presence in the craft beer market.

“We are extremely excited to introduce Automatic to our core range,” says Christian Townsley, Cofounder at North Brewing. “This beer represents our commitment to delivering quality, innovative brews to our loyal customers. With its balanced taste and approachable 4.5% ABV, Automatic is perfect for any occasion.”

North Brewing already boasts a strong presence in Tesco stores with its popular offerings, including Future Skies and Ultra Phase.

Find out more at www.northbrewing.com

Find out more at www.theoriginalsmallbeer.com www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Brewery news

Attic releases new AF pale, Lucid Birmingham based brewery, Attic Brew Co, has released its first AF pale, Lucid.

With the increasing demand for low alcohol beers at social events, Attic drinkers can now skip the alcohol, but not the beer. This release comes at an exciting time as alcohol free initiatives such as Dry January gain popularity among consumers.

Gritchie Brewing Company unveils new Brewer’s Lore beers Gritchie Brewing Company has released four new beers into its Brewer’s Lore range to showcase the brewery’s creative side.

Brewed in limited edition batches, the Brewer’s Lore range draws from the loric traditions of England and is an ode to creativity through brewing time-honoured and modern beer styles. These beers, accompanied by their celestial counterparts, embody the connection between communal gatherings, where flavours are savoured, or moments of solitary contemplation nursing a delicious glass of ale.

The artwork for the Brewer’s Lore range, beautifully illustrated by We Are Beard, draws upon themes of folklore and religious iconography, in keeping with the brewery brand and the deep interest in loric tradition held by brewery owner and acclaimed screenwriter, producer and director, Guy Ritchie.

Head Brewer, Kane Upton, formerly of Edinburgh Beer Factory, and Lead Brewer, Barney Cox, spearheaded the project, brewing the new beers on the 20HL steampowered brewhouse situated on the Ashcombe Estate, which spills over the rolling hills of the Wiltshire and Dorset countryside.

Lead Brewer, Barney Cox, said: “It’s been exciting to try out new ideas and push our brew kit to see what we can do here in the brewery, mixing some traditional ideas with new techniques. We’re happy with the outcomes and look forward to what we can continue to do in the future.”

Find out more about Gritchie Brewing Co in our Business Profile on pages 38-45.

“At the end of a long day, sometimes all you want to do is reach for a beer,” says Oli Hurlow, Attic co-founder. “There’s nothing as refreshing and delicious, but even as brewers, we understand that drinking alcohol doesn’t always feel appropriate.

We designed Lucid as a beer to drink whenever the mood takes you, without having to worry about the consequences.”

With the goal of producing a beer that stands up to alcoholic counterparts, Lucid exhibits all of the characteristics of a beer you’d expect from Attic. A vibrant and juicy pale ale with flavours of passion fruit and lime. At 0.3% ABV, it’s still a beer, just one that can be enjoyed at any time.

Sam Fraise, Attic’s Head Brewer said: “We took the same meticulous approach we take with all of our beers. We spent more than a year looking at current research into low alcohol brewing and testing the results and we’re super happy with the finished product. By using the highest quality ingredients we have created a beer that doesn’t compromise on flavour and quality, even without the alcohol”.

Lucid is the latest addition to Attic Brew Co’s range of easy-drinking and flavourful craft beers. For the last five years, they have championed their hometown of Birmingham through the medium of beer, winning multiple awards, and opening up beer to a broad and diverse audience.

Find out more at www.atticbrewco.com

Gosnells of London announces £500k fundraise, with over 50% of funds already committed by existing shareholders Gosnells revenue has more than doubled over the last 12 months and as such the business is thrilled to announce a new equity fundraise. This initiative is aimed at building on this momentum, as they aspire to redefine the landscape of cider in the UK. Gosnells’ origins have been in mead, but their take on the category has always been much more contemporary and cutting edge, and a world away from tradition. For this reason, they’ve recently dubbed their 4% sparkling honey-based products as ‘Nectars’. These Nectars are a bit like cider. They’re fizzy, alcoholic, gluten-free, come in lots of different flavours and are available on draught and in eyecatching 440ml cans.

However, unlike cider, these Nectars are made with the highest quality Blossom honey, ensuring Gosnells

meets the needs of modern, discerning drinkers who are increasingly prioritising health, authenticity and sustainability when choosing brands.

Commenting on the huge opportunity to disrupt the UK market, Founder Tom Gosnell said: “The £3bn UK Cider category is stagnant and lacks the innovation and premiumisation seen in other alcohol categories. Mass-produced ciders are often laden with refined sugars and synthetic additives which are out of step with the contemporary consumer’s desires. Gosnells range of honey-based Nectars fill this void, with an innovative range of delectable, low-sugar, gluten-free beverages that don’t compromise on flavour and are available on draught, just like beer and cider.”

Find out more about Gosnells’ plans in our Innovation In-depth feature on pages 54-59.

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Brewery news

One Planet Brewing opens with 100% solar powered brewing

A new brewery in Surrey is launching its first beer brewed using 100% solar power generated on site.

One Planet Brewing will brew all its beer in this way, using the latest photovoltaic solar panels, which will generate enough electricity to power all its brewing.

One Planet Brewing is a 15-hectolitre, electric brewery which has been launched with an initial investment of £250,000 from Hogs Back Brewery and will be based on the same site in Tongham, near Farnham.

It will be run semi-autonomously, with an ambition to work with new investors and collaborative partners once trial brewing and marketing are completed.

The first beer from One Planet Brewing is a 5.5% ABV full-bodied Hazy IPA, with a creamy mouthfeel and intense citrus and berry fruit notes. The brewing team, led by head brewer Miles Chesterman, is developing a series of craft styles, likely to include New England IPAs, Pale Ales, Helles, Roasted Ales and Fruit Beers.

One Planet Brewing will also use home-grown hops wherever possible. These are grown adjacent to the brewery, so travel less than one food mile before being added to the brew.

They are dried, vacuum packed and stored chilled within 24 hours of picking, to maintain maximum freshness.

(l-r); Miles Chesterman, head brewer; Rupert Thompson, Hogs Back managing director; Mark Andrews, brewer and Stephen Holland, lead brewer, in the One Planet Brewing brewery in Tongham, Surrey]

Most of the beer will be sold in fully reusable kegs, mini kegs or glass flagons, with some going into 440ml aluminium cans - the ‘one trip' pack with the lowest carbon footprint.

Beers will be sold through the brewery tap and on-site shop, and website, at a price which is currently about 20% higher than other beers. A pint in the taproom will retail at around £6.50,

while beers to take away from the shop will be c.£3.60/pint.

One Planet Brewing will be looking to distribute its beers through selected partner pubs and retail outlets, where this can be done in a sustainable way, by using reusable packaging and as soon as possible, an electric dray. Distribution will offered only to customers within a 30-mile radius of the brewery.

Hogs Back Brewery managing director Rupert Thompson said: "Our investment to launch One Planet Brewing is an evolution of the ambitious sustainability agenda that has been fundamental to Hogs Back from the outset, and we are proud to have been the founding investor behind this new venture.

"It is, we believe, the first UK brewery to make the commitment to brew using only solar power generated on site. We are working hard on the next steps to take One Planet Brewing beers as close to zero carbon as we practically can for all the elements that we can control and with the minimum of offsetting, ideally within the next year."

One Planet Brewing's mission is to ‘only take out what we put in', and its brewing capacity will be limited by the amount of solar energy it can generate. The brewery has three 5.2 kilowatt batteries. It expects to produce more solar energy than it needs during sunny months, so will sell its excess to the grid, and buy back what it needs over the winter months when its solar production is limited. Initially, this means just four or five brews per month.

Find out more at www.oneplanetbrewing.co.uk

Docks Beers secures major investment Docks Beers and Docks Academy are planning for expansion after securing a significant investment from two prominent local accountants.

as one of Lincolnshire’s premier live music and comedy venues hosting acts such as Lottery Winners, Wheatus, We Are Scientists, Tom Meighan, Gary Delaney and Russell Kane.

David Everatt and Kevin Hopper, who are partners at Forrester Boyd - one of the largest independent chartered accountancy practices in Lincolnshire and the Humber region - join the original founders Mike Richards, Will Douglas and Shahram Shadan as part owners of the Grimsby brewery and events venue.

Will Douglas, Director of Docks Beers said: “We are delighted to have secured this investment from two of Grimsby’s foremost accountants. It is brilliant news for our business. Their funding will enable us to go for the next phase of growth. With a sharp increase in the number of events in Docks Academy and external mobile bar events, plus a big upswing in the amount of beer sold to trade and wholesale we are needing more beer now than ever before. This investment unlocks the path to additional beer production without which we will be

Based in a converted church near Grimsby’s Docks, Docks Beers has rebounded since Covid with a fast-growing audience for its beers including collaborations with size and adidas and The Sherlocks. Meanwhile, its art venue, Docks Academy, has established itself

unable to achieve our goal of becoming one of the UK's most important craft beer breweries and arts venues.”

Find out more at www.docksbeers.com

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Sustainable brewing begins with Muntons We supply ultra-low carbon malt and can prove it.

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

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Brewery news

Robinsons Brewery celebrates 185 years of brewing excellence Robinsons Brewery, a family brewery based in the heart of Stockport, is celebrating an incredible 185 years of business.

Established in 1838, Robinsons has been serving communities with quality beers, pubs and inns for nearly two centuries. The brewery has remained in the Robinson family for six generations, making it one of the few family-run breweries with such a long history.

From its modest beginnings on Hillgate to becoming a local favourite across Manchester, Cumbria, North Wales and West Yorkshire, Robinsons has continued to grow as a business. Over the years, the brewery and pub company has adapted and evolved, staying true to its roots while embracing innovation and changes in customer behaviour.

Today, it stands as a proud symbol of Stockport's brewing heritage.

"We're thrilled to reach this remarkable milestone," said Oliver and William Robinson, Joint Managing Directors. "It's a testament to the enduring love for our beers and pubs, and the dedication of our teams."

Find out more at www.robinsonsbrewery.com

Rooster’s taproom plays host to comedian Lucy Beaumont for an intimate warm up show Rooster’s Brewing Co continued with its recent track record of playing host to some of the UK’s most highly regarded comedians at a recent comedy showcase that took place at the brewery’s onsite taproom in October.

Lucy Beaumont, renowned for her appearances on hit shows like Taskmaster, Would I Lie To You, and Meet The Richardsons, wrapped up a series of work in progress shows of her upcoming and highly anticipated nationwide theatre tour, Trouble and Strife, with an intimate performance.

She became the latest in a long line of headline comedians to perform at Rooster’s Taproom.

Based in Harrogate, within the last 12 months, Rooster’s Taproom has played host to Jon Richardson (8 Out of 10 Cats Does Countdown, Meet The Richardsons) and Matt Forde (Spitting Image, Have I Got News For You) for a live recording of their hit podcast in December 2022, with Forde returning in July this year to showcase his hit Edinburgh Fringe show, Inside No. 10. On a more regular basis, Britain’s Got Talent finalist, Micky P Kerr works closely with the brewery to orchestrate a monthly comedy night at the taproom under the Really Funny Comedy banner.

Sell out gigs have been headlined by a number of top-tier comedians such as Maisie Adam, Josh Pugh, and Kiri Pritchard-Mclean.

Find out more about Rooster’s taproom in our Taproom Focus on page 35

Slaughterhouse Brewery set to bring down the price of a pint in the pub!

Warwickshire Brewery Slaughterhouse is making strides to combat the cost-ofliving crisis, utilising the government’s new alcohol duty reforms to work for both landlords and patrons.

HM Revenue and Customs announced their biggest Alcohol Duty reforms in 140 years this summer, and Warwick-based Slaughterhouse Brewery is working in collaboration with HMRC to support the ambitions of the change, whilst offering incentives for everyone’s potential bottom line.

The new regime has introduced two key adjustments to the duty system: •N ew duty rates for lower strength drinks below 3.5% ABV to support product innovation.

•A new relief for draught products to support pubs and other on-trade venues.

To support innovation and responsible

drinking, low strength drinks, below 3.5% ABV, will be charged at a new lower rate of duty. The government hopes that the revamp will encourage product innovation and ensure the Alcohol Duty system works for both businesses and consumers. The legislation will also introduce a new ‘Draught Relief ’, which will reduce the duty on qualifying draught products.

Slaughterhouse Brewery has taken this opportunity to rework its popular flagship ale, Saddleback, with the new lower strength beer duty category of 3.4% ABV. The goal is to offer a classic, tasty, well-rounded pint at an inflation-busting cost, whilst not harming pubs’ profits. In conjunction with the government’s aims to lower the strength of alcohol intake and still encourage customers to use and support pubs, it is this sort of innovation that has the potential to make a real change, in uncertain times.

Slaughterhouse is encouraging participating venues to price the new Saddleback below their regular priced bitter, maintaining healthy profit margins, and impressing patrons with an affordable, high quality best bitter.

Establishments taking part will receive a crown topper with each pump-clip, stating that Saddleback is a ‘Duty Busting Bitter’, enabling them to promote their venue as one of the first to bring down the price of a pint.

Alex Ridgway Director of Slaughterhouse Brewery, said: “We are looking for a way to boost the pub trade by giving the real ale lovers savings in these difficult times. Working with HMRC’s goals, speaking and listening to our customers' needs, then creating a high-quality hand-crafted beer with finest ingredients at the right price point” Find out more at www.slaughterhousebrewery.com

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Brewery news

Wold Top Brewery collaborates with Scarborough seaweed farmers The team at East Yorkshire brewery Wold Top is hosting a unique tasting event in conjunction with a North Sea kelp grower.

Representatives from Wold Newton based Wold Top Brewery were onboard the Southern Star, home to the SeaGrown Centre, on 8th November to talk about the unique beers they produce from kelp harvested by the SeaGrown team.

Wold Top's Jo Ward and Michelle Savage will talk about the beers they're brewing from Yorkshire seaweed, Alice Wilkinson from SeaGrown shared information about their unique large-scale seaweed farm and the SeaGrown Centre chef prepared a selection of snacks to accompany the beer-tasting.

Brewery director, Alex Balchin with the SeaGrown beers

"Since 2018, SeaGrown has been sustainably growing and harvesting seaweed right here on the Yorkshire Coast. This planet-friendly crop can be used for many wonderful things, including beer. In 2022, they invited us to brew a seaweed beer, Hold Fast, for them to serve in their café and restaurant and we have recently brewed a second beer, Down the Hatch,” said Mrs Ward.

Find out more at www.woldtopbrewery.co.uk

Big Hand Brewing Co becomes an official supporter of Pip Hare Ocean Racing in memory of late founder, Dave Shaw

Hogs Back Brewery celebrates hop harvest A record number of guests visited the 2023 Hogs Back Brewery Hop Harvest celebrations and enjoyed beer, food, live music and family entertainment in the late summer sunshine. More than 3,500 people joined the fun at the brewery in Tongham, Surrey, over the weekend of 15-17 September, making it Hogs Back's biggest hop harvest party ever.

Across the weekend, guests enjoyed the full range of Hogs Back beers, including Green TEA - a variation of the brewer's flagship Tongham TEA, brewed with fresh ‘green' hops straight from their hop garden. Food included hog roast, pizzas and authentic Indian dishes from local Mandira's Kitchen. In line with Hogs Back's ambitious sustainability aims, no single use plastics were used, replaced with reusable or compostable items.

Rupert Thompson, Hogs Back managing director, said: "We're delighted to have harvested hops from our own hop garden for the eighth year. This year's crop won't be our biggest, due to the wet weather in July and August, but the hops we have are of good quality and will add distinctive flavours to our beers. We're proud to be growing hops just yards from the brewery, helping to reduce our food miles and achieve our goal of being an ever more sustainable brewer.

"It's rewarding to have reinstated hop farming in Farnham and we know it's meant a lot to local people. We're grateful for their support, particularly the 50 Hogs Back Hopper volunteers who helped us bring in the harvest. It's hard physical work over a few weeks and they certainly earned themselves a few pints!"

In a perfect tribute to brewer Dave Shaw, who founded the Big Hand Brewing Co in 2013, the brewery is to support Pip Hare during the huge challenge of the upcoming Vendée Globe. Having been a keen yachtsman himself he followed this gruelling race with a passion and so it is only fitting that in spirit he will be there providing a guiding hand through all the challenges ahead.

Sadly, Dave lost his battle with bowel cancer just a year ago and will be fondly remembered alongside so many others that touched our lives.

Pip said: “I’m really honoured to have the Big Hand Brewing logo on board and to celebrate Dave’s memory in this way.”

The brewery also celebrates 10 years in business this year so it seems the perfect way to recognise this achievement, sailing around the world with Dave alongside them.

Pip Hare may not be drinking beer on the way but there will certainly be a few pints downed in her support and some waiting to welcome her home for sure!

Find out more at www.bighandbrewing.co.uk

Find out more at www.hogsback.co.uk www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Supplier news

GEA develops multifunctional filler for small filling volumes GEA has introduced the GEA Visitron Smallin-One filling block to its range, for production speeds of up to 10,000 containers per hour.

Croxsons crowned Company of the Year at Surrey Business Awards 2023 Leading glass packaging specialist, Croxsons, is celebrating success in the recent Surrey Business Awards 2023, by winning the top accolade of Company of the Year.

The announcement was made at a gala reception for all finalists on 17 October at the entertainment, conference and hospitality venue, G Live, in Guildford.

The awards shine a spotlight on the county's best in business, celebrating the achievements of businesses across various sectors in Surrey - a nomination for the company of the year award being a testament to a company’s business excellence.

The competition was stiff, with four other companies reaching the finalist stage.

Sponsored by national accountancy firm, Haines Watts, the significance of this award was all apparent. On presenting the award, Daniel Morgan, managing partner at Haines Watts, commended Croxsons by stating: "This category is always the toughest to judge.

Croxsons stood out from the crowd in key areas such as ambition, profitability, growth, sound business planning, customer satisfaction and valuing people. They certainly had the wow factor.”

On receiving the award, Tim Croxson, CEO of Croxsons, said: “This accolade is a monumental recognition of our hard work. Overseeing a legacy that spans five generations, I know it's the collective efforts of our team that drive our success. I'm honoured to lead such a remarkable group. This award speaks volumes of their commitment.”

Having recently transitioned to a state-of-the-art facility in Sutton, Surrey, Croxsons commemorated their 150th year in business in 2022.

Find out more at www.croxsons.com

The slimline filling solution rinses, fills, and seals on a very small production area and saves a lot of time during filling and format changeover thanks to a sophisticated process chain. It can be changed over to other products and containers made of glass, aluminium, and PET swiftly.

The new unit is a cost-effective alternative to standard systems. The compact version was inspired by the successful GEA Visitron All-in-One monoblock.

“The market made it clear that multifunctionality is also needed for filling with compact footprints. Especially growing young companies want a versatile, efficient and fully automated solution that they can afford,” explains Andreja Markoja, Head of Sales and Offer Management at GEA VIPOLL. This is the case, she says, with craft brewers or even co-packers – wherever small batches are produced and quick changeovers are necessary at the same time.

“Our equipment is intended for customers who value multifunctional, easy-to-maintenance filling with a long service life,” says Jens Neidhardt, Managing Director of GEA’s Slovenian subsidiary. In these specialty markets, customers have a close look at both affordable investment and operating costs. That is why GEA’s compact units also raise the bar in terms of sustainability: While the material footprint is exceptionally small, they focus particularly on low CO2 consumption and water efficiency. In the GEA Visitron Small-in-One, process water is recirculated.

It is recirculated in the machine during sterile rinsing, external (post-capping) bottle rinsing, and during vacuum pump cooling.

Find out more at www.gea.com

Glass packaging and drink processing specialist Rawlings & Son makes strategic acquisition Rawlings & Son, a multi-brand packaging and drink processing specialist, has acquired Paper Bag Co Limited in a seven-figure deal advised on by the GS Verde Group.

The acquisition brings together the largest independent glass packaging supplier in the UK and the market-leading supplier of bespoke bags for retail and business.

Rawlings Group has a rich history dating back to 1850, starting out by washing and recycling beer bottles and selling them to breweries.

Today, Rawlings Group prides itself on

its collaborative approach to packaging development and experience-led service, as well as having a focus on sustainability and working towards environmentally positive options.

expanding our product offering in this space we will further develop our range of packaging services that share an ethical and sustainable focus, offering clients an end-to-end service for most packaging requirements.”

Paper Bag Co has been providing alternatives to plastic bags for businesses and retail spaces since its inception 18 years ago. The business draws on expertise in both digital and traditional printing techniques to create a wide range of high-quality, tailored paper, canvas, and reusable cotton bags for their clients.

Paper Bag Co CEO, Jon Marling, added: “Rawlings Group was the perfect option to continue our journey on a larger platform.

The Rawlings team’s ethos and purpose is very much aligned to ours and we are looking forward to developing our people and growing our positive impact and synergies in the future.”

Rawlings Group CEO, Tom Wood, said: “The acquisition of Paper Bag Co is an exceptional opportunity for the Rawlings Group. By

Find out more at www.rawlingsbristol.co.uk

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Supplier news

Pentair launches online "mySüdmo" tool to help customers select the right valve Pentair has unveiled new product configurator "mySüdmo”, allowing customers to select the right process valve for their needs without installing an app or program.

This browser-based application allows for easy access and customisation, promoting sustainability and convenience in B-to-B communication. The configurator uses a guided selling approach based on specific application questions, developed with sales

Konvoy launches multiple IoT tracked keg fleets in Europe and raises capital

and construction specialists. The process starts with "I need help with my selection" or "I already know my valve type." It will then provide options resulting in a proposal that includes all relevant data, documentation and 3D animations, ensuring the customer knows exactly what they are getting.

The system uses a shopping cart function to send a detailed enquiry to the responsible department, who check the request's plausibility and prepare an offer. This process is not automated but involves physical contact, aiming Konvoy, the world’s leading keg tracking and keg pooling solution, is commissioning the world's first fully Internet of Things (IoT) tracked keg fleet on the back of the Group's latest $13m capital raise.

Konvoy has signed its first wave of European customers to implement its keg tracking platform, Konvoy Cloud, via its IoT keg tracking device, called Katch. This represents an important step in increasing customer awareness of the significant benefits of the technology across the United Kingdom, Europe, and the USA. These agreements follows Konvoy Group successfully raising a further $13m of funds to fuel global expansion across its kegs, data and care platform.

Managing Director of Konvoy, Adam Trippe-Smith, said the agreements, capital raising, and European expansion were all significant milestones for the company:

to speed up response and processing times.

The configurator maps double seat, single seat, and butterfly valves, aiming to make over 100,000 products available virtually.

The configurator is an in-house development, allowing for flexible implementation and market response. The goal is to provide higher efficiency, speed, and security for a better customer experience.

Find out more at www.pentair.com

“This customer acceleration demonstrates the benefits of the Katch cellular tracking device, which coupled with our cloud platform reduces keg and cask losses, improves asset turns and creates real time visibility of the key conditions affecting beer quality through the supply chain.”

He added: “There is increasing interest from both small and large European brewers who want to utilise our technology to reduce capital expenditure, unlock under deployed kegs, understand on premise data and reduce labour costs through eliminating manually intensive barcode scanning and outdated tracking measures.

“European interest in Konvoy’s supply chain loT technology is particularly strong as its cloud platform can also help beverage producers measure their Scope 3 footprint; being carbon emissions created by suppliers and customers up and down the supply chain.”

Find out more at www.konvoykegs.com

Collective Motion Brewing experiences surge in demand as independent brewers invest in self-sufficiency A brewery equipment specialist is experiencing a surge in demand from independent brewers investing in their facilities to increase their self-sufficiency and reduce running costs. Bradfordbased Collective Motion Brewing has received orders from breweries across the UK upgrading and expanding their machinery and technology to eliminate the expense of outsourced services.

overheads and faster turnaround. Brewers are increasingly thinking about the long-term and realising that investing now can deliver big savings in the future.”

Dominic Smith, Director at Collective Motion Brewing, said: “While the core elements of their operation are carried out in-house, many SMEs rely on external suppliers for some of the costlier processes involved in the day-today running of a brewery, from keg washing to carbonation. Having that capability on their own premises enables higher efficiency, lower

Steve Holmes, Farm Yard Brew Co founder and managing director, said: “The combined purchase and installation costs of the secondhand machine amounted to around £40,000, saving us between £90,000 to £100,000 on the equivalent costs for a brand-new machine. We used to outsource our keg washing, but doing

Lancashire-based Farm Yard Brew Co is one of many independent brewers to identify the potential gains. The company commissioned Collective Motion Brewing to refurbish a second-hand keg washer-filler machine and oversee its installation along with software, pipelines and a steam boiler.

it in-house is making big savings on running costs. Washing previously cost us £6 per keg and now it’s just £2.50 per keg, not to mention all the time savings involved. We think that the machine will pay for itself within two years.”

Based in Radcliffe, near Bury, Brightside Brewing had similar objectives in mind when they approached Collective Motion Brewing to supply a brand-new kegging machine alongside a refurbished carbonation kit and a refurbished filtration kit.

Lance Friedrich, brewery director at Brightside Brewing, said: “We’re very happy with the results – it has improved our efficiency and we estimate that it will save us around £50,000 per year in running costs.”

Find out more at www.cmbrewery.co.uk

www.siba.co.uk | SIBA Independent Brewer | Winter 2023

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Gold & Silver members

Silver members

Gold members BrewMan

Sam Williams Sam@premiersystems.com

Anton Paar Ltd

Tertia Rimell tertia.rimell@anton-paar.com

Breww Ltd

James Collier hello@breww.com

Charles Faram

Any of the team sales@charlesfaram.co.uk

Close Brothers Brewery Rentals

Becki Mason Rebecca.Mason@closebrothers.com

Crisp Malting Group

Colin Johnston colin.johnston@crispmalt.com

Kegstar

James Bleakley jamesb@kegstar.com

Loughran Brewers Select

Digby Fullam marketing@malt.ie

Murphy & Son

Frances Maud frances.maud@murphyandson.co.uk

Beatson Clark Ltd

Charlotte Pike sales@beatsonclark.co.uk

Beer Box Shop

Simon Hulse sales@beerboxshop.co.uk

Festival Glass

Kelsey Cheesbrough sales@festivalglass.co.uk

Framax UK Limited

Elizabeth Smith esmith@framax.co.uk

GEA UK

Paul Leeman sales.unitedkingdom@gea.com

IGC Engineering Ltd

Chris Hamlett chrishamlettigc@onetel.com

Napthens LLP

James Allison James.Allison@napthens.co.uk

Thomas Fawcett & Sons

James Fawcett james@fawcett-maltsters.co.uk

Vigo Ltd

Sales Team sales@vigoltd.com

William Croxson & Son Limited Sales Team sales@croxsons.com

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

I-Keg Ltd

Darren Duncan sales@i-keg.com

Konvoy

Christian Barden konvoy@konvoykegs.co.uk

Lemon Top Creative

Andy Mogg hello@lemontopcreative.com

Micro Can Ltd Canning Lines

Warren Stanley info@microcan.co.uk

Muntons PLC

Vanessa Makings vanessa.makings@muntons.com

Pneumatic Scale Angelus

Tom Bowdige tom.bowdige@bwpackagingsystems.com

Rankin Brothers & Sons

Jim Rankin sales@rankincork.co.uk

Rastal GmbH & Co KG

Timo Leukel timo.leukel@rastal.com

Saxon Packaging

Mike Impson mike.impson@smurfitkappa.co.uk

Simpsons Malt

Richard Simpson orderoffice@simpsonsmalt.co.uk

Vale Labels Ltd

John Riches john@valelabels.co.uk

WBC

Lewis Maslen sales@wbc.co.uk

Willis Publicity

Carl Andrews carl@willispublicity.co.uk

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PO BOX 136, Ripon, North Yorkshire, HG4 5WW

SIBA Head Office: 01765 640441

SIBA Team Andy Slee Chief Executive andy.slee@siba.co.uk Sara Knox Company Secretary sara.knox@siba.co.uk Rachel Harriott Head of Membership Services rachel.harriott@siba.co.uk Neil Walker Head of Comms & Marketing neil.walker@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 east@siba.co.uk

Chair Richard Naisby Ian Rydings Marcus Beecher John Cussons

Milton Brewery (Chair of the Board) Leigh on Sea Brewery Elgood & Sons Ltd Ferry Ales Brewery

Midlands midlands@siba.co.uk Chair Anneli Baxter Anthony Hughes

Loose Cannon Brewing Co Ltd Lincoln Green Brewing Co Ltd (Vice-Chair of the Board)

North East northeast@siba.co.uk Chair Joe Joyce Harrogate Brewing Ian Fozard Rooster’s Brewery Ltd Alex Balchin Wold Top Brewery

Barry Watts Head of Public Affairs & Policy barry.watts@siba.co.uk

North West northwest@siba.co.uk

Pip Young Events & Marketing Officer pip.young@siba.co.uk

Scotland scotland@siba.co.uk Ian McGrath Beath Brewing Jamie Delap Fyne Ales Fiona MacEachern Loch Lomond Brewery

Elle Spencer-Blanchard Membership Services Administrator elle.spencerblanchard@siba.co.uk Emma Guneyogullari Membership Services Assistant emma.guneyogullari@siba.co.uk All General Enquiries contact office@siba.co.uk

Chair William Mayne Paul Jones

Bullhouse Brewing Co Cloudwater Brew Co

South East southeast@siba.co.uk Chair Andy Hayward Thames Side Brewery William Harris Wild Card Brewery Andy Parker Elusive Brewing Ltd South West southwest@siba.co.uk Chair Paul Arrowsmith Alan Collyer Paul Dimond

Isca Ales Ltd The Exeter Brewery Branscombe Vale Brewery

Wales & West west@siba.co.uk Chair Glenn White Rob Lilford Tim Wilkins

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Winter 2023 | SIBA Independent Brewer | www.siba.co.uk

Brew Monster Tomos & Lilford Brewery Bewdley Brewery Ltd