The Modern Brewer Podcast

Why do breweries contract brew?
What should you look for in a contract brewery partner?
What is a service level agreement and should you have one?
Is it harder to be a contract brewer or have your beers made for you?
This episode's guest is Francesco Lo Bue an experienced brewer who has been on both sides of the contract brewer experience.
Chapters
02:18 - Intros
02:47 - Francesco's experience being the contract brewer
06:15 - What are the most important aspects to look for in a contract brewery partner
08:37 - How should you manage the customer/brewery relationship?
10:35 - How to successfully make your beer at another brewery
24:51 - How to have your beer brewed in another country
28:53 - How you can improve your own beers by contract brewing
33:11 - What are the reasons people contract brew?
35:48 - What are reasons people brew for other people?
37:45 - What are the difficulties in brewing other peoples beers?
38:59 - Is it harder to brew other brewers beer or have your beer brewed at other breweries
43:29 - Round-up and goodbyes
Episode sponsor is Zevero, they help breweries like DEYA, Gipsy Hill & Tiny Rebel measure, report and reduce their breweries carbon emissions. Check them out at www.zevero.earth

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Should I leave my job?
It’s a question many brewers face, and in this episode of The Modern Brewer Podcast, we dive deep into it. Myself, Chris Lewington and guest Horacio Colombo explore the good and bad motivators for leaving a job, how to make the leap, and top tips for acing that next brewing industry interview.
This episode was recorded live, offering a fresh format compared to our usual style, so you’re in for something different!
Key Topics Covered:
- What are the main reasons for a brewer to leave their job?
- The pay/skills gap in the brewing industry
- When it’s time to move on and when it’s not
- How to gracefully exit your current role
- Essential tips for nailing that brewery interview
Timestamps:
02:43 - Intros
04:03 - Main reasons for a brewer to leave their job
10:43 - The pay/skills gap in the brewing industry
15:15 - When should a brewer leave their job?
28:03 - What shouldn't make a brewer leave their job?
36:06 - How to leave your job like a pro
45:28 - How to ace a brewery interview
50:00 - Goodbyes
Sponsor: Special thanks to our sponsor, Jack Coomber, a Digital Marketing and Ecom Consultant. 🔗 Connect with him on LinkedIn
🎧 Tune in for insights on when and how to make your next career move in the brewing industry!

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It's the hottest topic in the brewing industry right now. But how many of us can recite all the fundamentals right now?
In this episode we have with us Chris Terry a brewing sustainability expert who delivers carbon literacy training all around the world with his company 86-Carbon.
By the end of this episode you will understand every brewery based sustainability fundamental.
3:21 - Why is sustainability an important topic?
7:26 - What is carbon zero?
8:32 - What is carbon offsetting?
11:32 - So what are kilos of CO2 equivalent or CO2e?
12:35 - What is green washing?
14:48 - What is scope 1, 2 and 3
21:26 - Can one brewery can make a difference?
30:04 - what are the threats of sustainability?
34:50 - What can breweries action on sustainability?
37:25 - My top tips for brewers.
Thank you to our sponsor Brewing Trade, a platform to not only buy high quality hops direct, but also sell your over contracted ones!
🔗 Chris' LinkedIn - https://www.linkedin.com/in/chris-lewington/
🔁 Brewing Trade - https://www.brewingtrade.com/

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The rub & sniff is the staple of every hop assessment we do.
But are there questions we can ask our hop farmer or merchant as well as the rub and sniff that will better understand the hops you are assessing?
This episode is with Henry Smith formally the youngest hop farmer in Europe and a generational hop farmer.
02:26 - The rub & sniff
10:55 - Alpha Acids and hop quality
14:08 - The hop manufacturing process
19:30 - The 3 tier kiln system
22:41 - Cold storage
24:49 - Hop pellet process
38:07 - How important is country, climate and soil?
43:55 - Hop growing technology and analytics
46:04 - Hop diseases and it’s regionality
48:44 - The future of hop growing
51:04 - What questions should you be asking to get great hops?
Thank you to our sponsor Brewing Trade, a platform to not only buy high quality hops direct, but also sell your over contracted ones!
🔗 Chris' LinkedIn - https://www.linkedin.com/in/chris-lewington/
🔁 Brewing Trade - https://www.brewingtrade.com/

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We need to STOP purchasing CO2 for our breweries. The technology exists and for the first time ever is affordable to the craft brewer.
In this episode, we go over one of the most exciting technologies available to a craft brewer— CO2 Recapture.
Me, Kim & Frederik Dalum (Dalum Beverage Equipment) and Jan Paul (Brewery Consultant) discuss:
- What is CO2 Recapture, how does it work and what are the options to do it?
- Why is CO2 Recapture now affordable for the craft brewer?
- How they created the Dalum unit
- How much CO2 does your brewery produce?
- Case Study of Dalum in action
- How do you assess the quality of the CO2
- What is required other than the unit itself?
- CIP
- System size, costs, options to buy and ROI
- Environmental Savings
Chapters
02:30 - Simpsons Sustainability Report
04:19 - Intros
05:44 - What is CO2 Recapture, how does it work and what are the options to do it?
A big thanks to friends of the podcast Simpsons Malt and you must check out their exceptional sustainability report, linked below.
👉 Simpson Malt's Sustainability Report 👈
🫧 Contact Dalum to Assess Your CO2 Recapture Potential
🗣️ Connect with Jan Paul
🎓 Further Reading On CO2 Recapture (Articles by the IBD, agreed to be shared with listeners)

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