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Hop Forward: Getting You Ahead in the Brewing and Beer Business - Episode 111: Why Omega Yeast's Bill McFarland Swears by Kveik...!

Episode 111: Why Omega Yeast's Bill McFarland Swears by Kveik...!

05/19/21 • 70 min

Hop Forward: Getting You Ahead in the Brewing and Beer Business
On the podcast this week, we talk to Omega Yeast's Bill McFarland about all things fermentation and supporting brewers with their yeast requirements.
We focus in particular on brewing lagers, imperial stouts and hazy IPAs, in which Bill McFarland suggests that Kveik yeast may be the secret weapon in your brewery's arsenal.
Omega Yeast are based in both Chicago and St Louis and are made up of a dedicated crew of microbiologists, homebrewers, professional brew stuff and craft beer fans who have made it their express purpose to make brewing easier and better for everyone.
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On the podcast this week, we talk to Omega Yeast's Bill McFarland about all things fermentation and supporting brewers with their yeast requirements.
We focus in particular on brewing lagers, imperial stouts and hazy IPAs, in which Bill McFarland suggests that Kveik yeast may be the secret weapon in your brewery's arsenal.
Omega Yeast are based in both Chicago and St Louis and are made up of a dedicated crew of microbiologists, homebrewers, professional brew stuff and craft beer fans who have made it their express purpose to make brewing easier and better for everyone.

Previous Episode

undefined - Episode 110: Julie Rhodes on Getting Them Through the Door: Increasing Beer Sales through Good Marketing

Episode 110: Julie Rhodes on Getting Them Through the Door: Increasing Beer Sales through Good Marketing

The Disruptive Entrepreneur, Rob Moore, says that the difference between sales and marketing is, ‘Sales is taking the cash off the customer... marketing is getting them into the shop in the first place!’.


If you were to sit down, right now, and assess your marketing and sales activity, how would you fare? Are there any areas where you could grow in your marketing activities and testing their effectiveness?


The beer industry has a lot of competition for tap lines, shelf space, social media engagement and, ultimately, customers to purchase your beers.


So, how does a consumer make their purchasing decisions? How do they know which beers to buy and where to get them from? How do they know whether the breweries, bars or businesses they’re purchasing from align with their own internal values?


How do we get them into the shop in the first place?


These are the questions we discuss with Julie Rhodes from Not Your Hobby Marketing.


From English pubs to craft beer bars to supplier sales and management, Julie has worn many hats in the beverage world.


You name it, she’s done it - front of house service, finance, marketing, inventory and supply chain management, product orders, national accounts, field sales, large scale special events, social media management, point of sale material creation, distributor management, sales training, mentoring, CRM’s, data management, website creation, product deliveries, and logistics.


She’s sold and marketed beer and cider in various regions throughout the US, giving her diverse insights into sales and marketing for the drinks business as a whole, working with breweries and cideries across the United States.


Julie really is the craft beer unicorn!


For more info check out Not Your Hobby Marketing or get in touch with Hop Forward to see how we can help you with your sales and marketing strategies.


Next Episode

undefined - Episode 112: Malt & Malt Extracts: Practical Insights for You and Your Brewhouse [with the Muntons Malt team]

Episode 112: Malt & Malt Extracts: Practical Insights for You and Your Brewhouse [with the Muntons Malt team]


Recently, we’ve been paying more attention to brewing practises, especially in the content of these shows. In addition to Ali Capper from the British Hop Association, talking about the flight of farmers ,and Bill McFarland from Omega Yeast, who shared some of his fermentation practises with a focus on the Kveik strain, this week I took the opportunity to talk to the team from Munton’s Malt to talk about malting and using malt extracts.


We look the journey of malt from grain to glass, how malt is selected or rejected from the harvest; we investigate the importance and difference between technical datasheets and certificates of analysis; and we chat at length about malt extracts and probe the myth about the ‘malt extract tang’ that many homebrewers in particular endlessly debate on forums.


Find out more from Hop Forward and our partners...



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