Hop Forward: Getting You Ahead in the Brewing and Beer Business - Episode 126: 'Tis the Saison: A Year in Beer from an Industry Perspective [with Jonny Garrett]

Episode 126: 'Tis the Saison: A Year in Beer from an Industry Perspective [with Jonny Garrett]

Explicit content warning

10/08/21 • 59 min

Hop Forward: Getting You Ahead in the Brewing and Beer Business

Ever since the invention of the light bulb, our perception of time has been significantly altered; we no longer live in a cyclical rhythm of the sun primarily governing when we work – but work can occur at any and every time of day.

Nor is our weekly shop dictated by what time of year it is or where in the world we live. Want strawberries in winters? Perhaps avocado and poached egg on toast is more your bad (hipster!).

We live in a 24/7 globalised digital age meaning we can have what we want, when we want it... which is usually now! But despite all this, our lives still revolve around seasonality, religious festivals, secular holidays, and the like.

Naturally, this translates into the beer we consume – spiced barley wines at Christmas, dry January after the December excess and – of course – everyone’s favourite annual festival, Oktoberfest.

But what about the ingredients native to our soil in this global age? Why are British brewers in particular turning their attention to hops grown nearly 7300km away? And, regardless of where in the world you are, how can we look what’s around us and use ingredients with less air miles?

These are some of the questions we explore with Craft Beer Channel co-host Jonny Garret as we discuss the content of his new book A Year In Beer (published by CAMRA Books – available here) from a brewing industry perspective.
THIS WEEK'S EPISODE IS SPONSORED BY CRISP MALT
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.
They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.
Visit crispmalt.com to find out more
Follow Hop Forward on Social Media
Facebook | Twitter | Instagram | LinkedInFind out what we can do for your brewery and business
Hop over to www.hopforward.beer to discover more.

Nor is our weekly shop dictated by what time of year it is or where in the world we live. Want strawberries in winters? Perhaps avocado and poached egg on toast is more your bad (hipster!).

Previous Episode

Episode 125: Brewing with Heritage Malt [with Dave Griggs and Carl Heron from Crisp Malting Group]

Working with agronomists, biologists, local farmers, Crisp Malting Group have been at the forefront of resurrecting heritage varieties of barley for craft brewers and distillers across the globe.
Varieties such as Chevallier, Plumage Archer, Hana and Maris Otter - the define the past 200 years of brewing history. But what do they taste like? And in today's world of hazy, hop-forward IPAs and fruited sours, can we really tell one malt variety from another underneath all those hop flowers and that tart acidity of lactobacillus?
In this episode of the Hop Forward Podcast, not only do we talk to Crisp Malting Group's Dave Griggs and Carl Heron about getting the best out of varieties such as Chevallier, but we hear from The Cheshire Brewhouse's Shane Swindells, the brewer behind the award winning Govinda making use of the aforementioned varieties.
Shane very kindly sent us a vintage bottle of Govinda from 2014 to crack open live and explore the taste live on the podcast.
For more info on Crisp's range of heritage malts visit https://crispmalt.com/news/the-heritage-malts-maintaining-150-years-of-tradition/ and to purchase Govinda or Gibraltar Porter from The Cheshire Brewhouse, head over to https://www.cheshirebrewhouse.co.uk/
Get ahead in the brewing and beer business...
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Next Episode

Episode 127: Manchester is a Hoppy Place - Putting the World to Rights [with Dave Hayward and Nick Law at Alphabet Brewery]

This week, Nick takes a trip over the Pennines to Manchester to catch up with owner of Windsor based bottle shop and taproom and winner of the SIBA Best Independent Craft Beer Retailer, A Hoppy Place.
Recorded live on location at Alphabet Brewery, with a brief stop off at Track Brewing Co for a pint of Sonoma and to admire their floor, Nick and Dave discuss Inbetweenland, an article written by Dave to highlight why and how breweries need to support their local independent bottle shops due to the rise of breweries selling direct to consumers, how the pandemic is still affecting businesses like his and how breweries and bottle shops can work together more harmoniously.
Over a couple of fantastic beers from Alphabet Brewery, as in any conversation down the pub, our discussion turned to the hot topic of the day: social media and sharing opinions online about craft beer, life and everything in between.
This episode, recorded on location Saturday 9th October 2021, touches upon themes of respectfully considering others opinions and mediating conversations, even when we don't agree with what is being said.
It seems like a timely topic given some of the online chat and debate that has been taking place recently surrounding MBCC (though this was recorded prior to the activity taking place this week).
To find out more about A Hoppy Place and to read Dave's thoughts on all manner of things, check out their website https://ahoppyplace.co.uk/
THIS WEEK'S EPISODE IS SPONSORED BY CRISP MALT
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.
They still work one of the last remaining floor maltings in England and use it to make their pioneering heritage malts. They also craft roasted and crystal malts of unprecedented consistency on their vertical, all electric tower roasting plant, the only one of its kind in the UK. Check out their website for more information about their range of malts and also their educational blogs and webinars too.
Visit crispmalt.com to find out more
Follow Hop Forward on Social Media
Facebook | Twitter | Instagram | LinkedInFind out what we can do for your brewery and business
Hop over to www.hopforward.beer to discover more.