Dr Nathan Skillen is an assistant professor of sustainability in Heriot-Watt’s International Centre for Brewing and Distilling. Here, he explains how addressing the knowledge and
Crisp Malt’s Field Forward initiative has produced its first results — and they are a cause for optimism. New data from Field Forward reveals strong
What constitutes a sale of alcohol in England and Wales. Are there grey areas? And why does it matter? Here, Piers Warne, a legal director
Staff training and development in hygiene and cellar management is crucial for running an efficient ship. Here Jeff Singer of Beer Piper and Hance McGhie
For breweries set-up with a sole director and model articles, it would be prudent to amend the articles as a priority to ensure that the
Last month, Derek Prentice was the recipient of the ‘Lifetime Achievement’ accolade at our Brewers Choice Awards. A decorated brewer with more than 50 years’
A changing climate impacts us all. In his latest Talking Point, Tim O’Rourke looks at how climate change affects the supply and availability of brewing
Mexico’s craft beer industry has undergone a leap forward in terms of professionalism over the past 24 months and has become an important source of
The world of low-to-no alcoholic drinks in the UK has been a fickle one at best. While across the Pond kombucha and seltzers – with
Running a successful brewery starts with a great product. However, what can you do if you have too much of a good thing? One answer
In his recent visits to the UK Greg Zeschuk, the founder of Edmonton, Alberta’s Blind Enthusiasm, has experienced the great and the good of the
Love him or hate him, but Jeremy Clarkson’s best-selling Hawkstone beer is driving home the idea of terroir by using his barley from his farm
Garrett Oliver, the brewmaster at Brooklyn Brewery, has seen that people can surprise you. During our Brewers Congress, held at The Brewery in London, in
“You have to be a manager, a coach and a referee all in one. And there’s probably a little bit of hope involved, too.” Greg