PODCAST: 10-Minute Masterclass with John Bryan of Oakham Ales

PODCAST: 10-Minute Masterclass with John Bryan of Oakham Ales

For this episode, beer writer Adrian Tierney-Jones speaks to John Bryan of Oakham Ales about, yep, his love of Citra. He describes how to squeeze the most of it and the feeling of first finding this hop. 

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. For this episode, beer writer Adrian Tierney-Jones speaks to John Bryan of Oakham Ales about, yep, his love of Citra. He describes how to squeeze the most of it and the feeling of first finding this hop.

This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.

Next week, we’re staying with hops and talking to Phil Lowry about how to make the most of a limited hop supply.


PODCAST: 10-Minute Masterclass with Quiònia Pujol of La Vilot

PODCAST: 10-Minute Masterclass with Quiònia Pujol of La Vilot Brewery

For this episode, Stephen Beaumont went to Catalonia to visit La Vilot brewery where they produce everything they need for beer themselves. Stephen Beaumont talks to brewer Quiònia Pujol about this remarkable project. 

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. For this episode beer writer Stephen Beaumont travels to Catalonia to hear about an amazing project where the Lo Vilot brewery has its own hops, malt and, now, yeast. It’s called the Full Circle Project. Here’s brewer Quiònia Pujol.

This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.

Next week? We’re getting HOPPY!


PODCAST: 10-Minute Masterclass with Dr David Griggs of Crisp Malt

PODCAST: 10-Minute Masterclass with Dr David Griggs of Crisp Malt

For this episode, we headed to Norfolk to talk about heritage malts, and how they can make your beer taste amazing, with Crisp Malt’s Technical Director Dr David Griggs. 

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. I’m Daniel Neilson and for this episode, we headed up to Norfolk to speak to Dr David Griggs, the technical director of Crisp Malt. In it, we spoke about how to improve your beer by using heritage malts.

This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.

Next week, we’re heading to Catalonia to hear a remarkable story from Quiònia Pujol who is a brewer at Lo Vilot that grows its own malt, hops and yeast, completing the whole process.


How to get your beer stocked

9 ESSENTIAL RETAIL TIPS

Tim Peyton, Retail Manager at Real Ale, manages shops in Twickenham and Maida Vale. With a retail experience, he shares his top tips for breweries selling beers to shops. 

1. Have striking artwork. Villages Brewery in Deptford is making really solid beers. The labels are very modern but not shouty; the labels really stand out without slapping you in the face. I would say most people buy loud arty stuff based on the label, but from a retailers perspective, I find it quite refreshing when a brewery isn’t doing that. However, loud cans are a proven formula, and it does work.

2. It’s nice to deal with good people. It’s generally not about offers, deals or even price, it’s just the quality of the beer and the personalities behind the brewery are a big factor. How easy are people to deal with? How enthusiastic are they?

3. Breweries need to have good marketing. 
Social media is massive, especially Instagram. Without that people wouldn’t know half the beers that breweries released. It does half of our job for us.

4. Have a core range. It’s definitely good to have a core range of beers. A pale, a lager and an IPA in an ideal world will tick most boxes.

5. Use the right format for the beer. At the presentation point, if you have a hugely hoppy modern, New England-style IPA in a 500ml bottle, that’s a little incongruous and we’d struggle to sell it to the right customers. We love cans, and I think every other shop would say the same thing. They’re an excellent platform for art and attractive for customers too: easy to chill for example. But there’s a time and a place for bottles, for darker beers and classic beers such as lagers.

6. Breweries need to offer a story. If the breweries have a great story, then it’s a selling point and if breweries are able to articulate that at the point of sale that will make them stand out. It’s very rare that they’ll personally tell us how a beer came about, and it would help.

7. The more information, the better. What hops are used, or malts. A lot of breweries are giving that information, but it would nice if even more would do it. Customers are seeking it out.

8. Steady on the specials. Innovation is great, and one-off specials are great, but when a brewery is pumping out so many, I think it loses its impact a bit. I believe that some breweries need to tone down the frequency of specials. If a beer is good, it should be given the space to exist.

9. Make great beer. If the beers are good, We’ll recommend it wherever it comes from.