What Does It Take to Run a Brewery in 2022…?

Ponderings and Pork Pies at Melton Mowbray's Round Corner brewing

Season 5


Episode 150

We celebrate episode 150 of the Hop Forward Podcast by travelling to England’s Rural Capital of Food to visit Round Corner Brewing.  Situated in the market town of Melton Mowbray, famous for the pork pie, co-founder of the brewery Combie Cryan joins us to answer the question that many brewing businesses may be asking during the current economic crisis: what does it take to run a brewery in 2022?

Over a delightful Baltic Porter, we try to answer that question, while also looking back at the brewery’s journey thus far to celebrate the successes and consider the challenges that have presented themselves to their business in particular.

Additionally, Andrew Paterson from Lallelmand joins the show to talk about their latest hybrid-lager strain, Lalbrew NovaLager yeast.  LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid (non-GMO), selected to produce clean lager-style beers with the optimal fermentation performance of ale yeast.

Also, be sure to check out our good friends at Great Beyond Brewing Co in Hoxton, London, who are launching their brewery and taproom this weekend.

This episode is sponsored by...

Charles Faram & Co

Charles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.

While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.

Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram’s Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it’s Czech for bridge), Mystic™, Olicana®, and Opus™.

They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and – to ensure their hops remain in optimum condition – they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UK.

Charles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.

Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.

If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more details


All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.

Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).

Partners in Charles Faram’s portfolio (but aren’t limited to):

Fermentis – yeast
Crisp – malt and malt extracts
Weyermann® – speciality malt and malt extracts
Murphy & Son – Brewing aids
Rankin Brothers & Sons – Closures
Totally Natural Solutions – Hop products and non-hop flavourings


Lallemand Brewing

LalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.

Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.

Lallemand Brewing, ‘We Brew With You’.

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