At the start of 2020, Gavin Martin – co-owner and head brewer of Sheffield’s Neepsend Brew Co – had the challenge of moving his 10BBL to a new site in a matter of weeks, while keeping the business going and beer flowing.
Unfortunately, on the day they were mashing in for the first time on their new site, the radio was also announcing that all pubs were to shut at that evening as the United Kingdom entered lockdown, leaving the brewery high and dry without a canning line.
In this week’s episode, Gavin recalls the move, the lockdown and we explore localism in beer and how consumers may be missing out on some truly fantastic beers due to the ‘premier league’ nature of craft beer in Britain.
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Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
Since 1870, Crisp Malt has been producing the finest malt at Great Ryburgh in Norfolk. With 5 maltings located in the best barley growing areas in the UK, they produce a wide range of malts and non-malted cereals in 25kg sacks for craft brewers and distillers all over the world. Visit crispmalt.com to find out more
