Are Regenerative Barley and Low-Impact Ingredients the Future of Sustainable Brewing?

Recorded live at SIBA Beer X

Season 6

·

Episode 185

Is regenerative barley and low-impact ingredients really the future of sustainable brewing, or has its benefit been over-hyped?  In this week’s episode, Nick hosts a panel debate to hash it out with experts in the field whether this and other low-impact ingredients are the future of sustainable brewing.

Recorded at SIBA Beer X in March 2024, Nick is joined by Greg Piley from Stroud Brewery and Ben Richardson, CEO and co-founder of Zevero, a carbon accounting and decarbonisation platform working with more than 15 breweries across the UK to help them measure and reduce their emissions.  Mark Machin from the Soil Association and Gipsy Hill Brewing Company’s co-founder, Sam McMeekin, also add their experience and expertise to the discussion surrounding regenerative barley and low-impact ingredients.

We’d like to offer a big thanks to Neil Walker, Head of Comms and Marketing at SIBA, for granting us exclusive access to this recording.

Very much in keeping with the theme this week, Nick is also joined by Charles Faram & Co group technical director Will Rogers to look at regenerative hop farming and research.

This episode is sponsored by...

Charles Faram & Co

Charles Faram have been hop suppliers for over 150 years and has one of the largest range of hop varieties available from stock in their temperature-controlled hop storage warehouses.  Hops come nitrogen-flushed in leaf, T90 T45 pellets direct to your door, with varieties from the UK, Belgium, Czech Republic, France, Germany, Poland, Slovenia, New Zealand and the USA.
Faram’s provides an artist’s palette of flavours to create every type and style of beer from the traditional varieties to exciting new developmental varieties from Faram’s own breeding and development program.
Additionally, Charles Faram is a one stop shop for a wide variety of ingredients, brewing aids, yeasts, shives and keystones, fruit juice, purees, sensory training kits and brewing liquids such as HopAlpha from TNS, Skyfarm from Abstrax and HyperBoost from Yakima Chief Hops.  You name it, Farams do it so you can brew it.
And of course, the good folk at Charles Faram can help you with brewing technical advice and variety recommendations.  Visit charlesfaram.com to find out more.

Crisp Malting Group

Crisp Malt has been combining traditional and modern malting techniques at their sites in England and Scotland since 1870. They produce an impressive range of malted and non-malted products, including unique and exclusive barley malts such as Chevallier Heritage Malt and Clear Choice Malt.
As brewing malt suppliers, Crisp Malt partners with a diverse range of customers, from small independent craft breweries and whisky distillers to large global beverage companies. They take a tailored approach with every client, ensuring only the best malt is supplied for award-winning beers and whiskies.
Based at their head office in Great Ryburgh, Norfolk, Crisp Malt’s dedicated Technical Team oversees malt analysis and ensures all barley meets the highest grade. They also work closely with brewing and distilling customers, providing expert advice on brewhouse process improvements and beer recipe development. Whether troubleshooting issues in the mash tun or advising on washback challenges, Crisp Malt offers invaluable support.
Committed to sharing their expertise, Crisp Malt provides customers with production knowledge and best practices through webinars, online articles, calls, and regular site visits. Their aim is to help customers make the most of Crisp Malt products, fostering satisfaction and loyalty year after year.

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