LECTURE 018: Phil Lowry | Forgotten and future hops

Phil Lowry has more than 20 years' experience in the craft beer market. On a day-to-day basis, he looks after the growing European and African...

LECTURE 009 : Stuart Howe | How size impacts on a brewery

Stuart Howe recently celebrated his 20th year in brewing. Having worked at McMullen’s, Braskpear and Scottish Courage in his formative years, Howe’s brewing journey...

LECTURE 026: Jaega Wise | The Representation of women in the beer industry

Born in Nottingham and brewing in London, Wild Card Brewery is marking its fifth year with significant expansion in the nation’s capital. Jaega Wise is...

LECTURE 031: Gareth Williams, Tiny Rebel | Why cask beer is so important to...

“We have won all these awards and created outstanding beers and bars, but we still keep our feet on the ground, take nothing for...

Lecture 017: Robert Percival | Yeasts Flavour & The Evolution of Beer Styles

Robert Percival is a qualified brewing professional with extensive experience in quality and technical roles in beer production. Working for yeast specialists, Lallemand, his...

LECTURE 032: Stu McKinlay, Yeastie Boys | The importance of humanity in beer

An incredibly successful crowdfunding campaign in 2015 led Yeastie Boys co-founder Stu McKinlay and his family to move from New Zealand and start a...

Lecture 021: Mike Marcus, Chorlton Brewing Co| Sour beer

Mike Marcus left his studies in the world of fine art when he started Chorlton Brewing Co in 2014. Driven by a respect for the...

Lecture 007 | PAUL JONES, CLOUDWATER’S FIRST TWO YEARS IN NUMBERS, AND THE ROAD...

Paul Jones, co-founder and managing director of Cloudwater Brew Co, looks at why modern beer costs what it does and some of the battles...

LECTURE 027: Phil Lowry, Simply Hops & Robert Percival, Lallemand | Yeast and Hop...

Phil Lowry handles Europe and Africa sales for Barth-Haas Group, the world's largest supplier of hop products and services, while Robert Percival works for yeast and...

Lecture 004 | Amaey Mundkur, Sensory practice in the contemporary brewery.

Sensory training and programs have been an integral part of the quality system of large brewing companies for decades. Structured sensory programs have helped...