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The final episode is here🕵🏻‍♂️ One last answer. After five weeks of strange brewing problems, hidden culprits and technical head scratching, it is time to close the case. In this episode, I - Chris Lewington, are joined again by Murphy’s technical expert Fran Carr to reveal the answer to last week’s mystery. The plates were showing a serious aerobic bacteria problem. The yeast samples looked infected. The team were checking tanks, changing seals, reviewing CIP logs and tasting beer like their lives depended on it. But nothing quite added up. So where was the problem actually coming from? If this is your first BREW DO episode, go back and listen from the start. There are five real world brewing mysteries waiting for you. A huge thank you to Murphy and Son for supplying the problems, the expertise and the proper brewing nightmares. Welcome back to BREW DO. And for now, case closed. Thank you for listening.

The Worst 4 Words In Brewing The final problem episode is here 🕵🏻‍♂️ One last issue. One last set of clues. One last culprit. Your job is to figure out Whodunnit? This week, we are ending the series with the worst 4 words in brewing. The plates are showing a serious aerobic bacteria problem. The yeast samples look infected. The team are checking tanks, changing seals, reviewing CIP logs and tasting beer like their lives depend on it. But nothing quite adds up. In this episode, Chris Lewington is joined again by Murphy’s technical experts Jonas Trummer and Fran Carr to walk through last week’s case, the answer and who got it RIGHT!!! We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here: https://forms.gle/JK3VWsonJeHT2S687 Grab a notebook, listen closely and see if you can solve the final case before the answer is revealed in 2 weeks. Because in brewing, sometimes the scariest results are not where the real problem is hiding. Welcome back to BREW DO.

Something’s not right?🕵🏻‍♂️ The clues are there. You just need to piece them together. Your job is to figure out Whodunnit? This week, it’s the word no brewer wants to hear. The D word. It starts small. Easy to brush off. Maybe just a one off. Until it isn’t. And now it’s out there. Not spotted in the brewery… but picked up where it matters most. The Customer. In this episode, Chris Lewington walks you through last week’s case, the answers and who got it RIGHT!!! Then we move into this week’s challenge. The clues, the process and the key decisions that are in-front of you… We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here: https://forms.gle/JK3VWsonJeHT2S687 Grab a notebook, listen closely and see if you can solve the case before the answer is revealed. Because in brewing, the issues you don’t catch early… don’t stay small for long. Learn from other brewers nightmares so you don’t have to go through them yourself. Welcome back to BREW DO.

New issue. New clues. New culprit. Your job is to figure out Whodunnit? A household craft brewing name shares on the most challenging issues he faced whilst running Wild Beer. And for the first time in the mini series, this issue was first noticed outside the brewery. In this episode, Chris Lewington walks you through last week’s case, the answers and who got it RIGHT!!! Then we move into this week’s challenge. The clues, the process and the key decisions that need to be made to get things back on track. We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here: https://forms.gle/JK3VWsonJeHT2S687 Grab a notebook, listen closely and see if you can solve the case before the answer is revealed. Learn from other brewers nightmares so you don’t have to go through them yourself.  Welcome back to BREW DO.

Welcome back to BREW-DO 🕵🏻‍♂️ New Issue. New clues. New culprit. Your job is to figure out Whodunnit? This week, first the answers and then - the ultimate Head Brewer challenge. You’re there, having your first coffee of the morning and one of the brewers rushes over with a BIG problem. This problem is time sensitive and the whole team is looking at you waiting for an answer. Good luck! In this episode, Chris Lewington walks you through last weeks case, the answers and who got it RIGHT!!! And this this weeks clues, step by step and challenges listeners to solve the mystery before the answer is revealed. If you enjoy solving brewing problems, testing your technical knowledge and learning from real brewery scenarios, this series is for you. We want you to submit your answers, test your knowledge, and win some exclusive BREW DO merch. Submit your answers here: https://forms.gle/JK3VWsonJeHT2S687 Grab a notebook, listen closely and see if you can solve the case before the answer is revealed. Because in brewing, it is never just one suspect. Welcome back to BREW DO.

BREW-DO - The Whodunnit? Show. Welcome to the first episode of BREW DO, a brand new brewing mystery series from the Modern Brewer Podcast. Think brewing, meets Cluedo with a sprinkle of Inspector Clouseau 🕵🏻‍♂️ Each episode presents a real world brewing problem. Strange results. Confusing symptoms. A brew team scratching its head wondering what on earth is going on. Your job is to figure out the culprit. In this first case something has gone badly wrong. Beer is developing disinfectant like flavours that simply should not be there. Everything looks normal on paper. The process appears correct. The brewery team are confident in their procedures. Yet something is clearly contaminating the beer. So what is it? In this episode Chris Lewington & Murphy’s European Technical Expert, Jonas Trummer walks you through the clues step by step and challenges listeners to solve the mystery before the answer is revealed. If you enjoy solving brewing problems, testing your technical knowledge and learning from real brewery scenarios, this new series is for you. We want you to submit your answers, test your knowledge, and win some exclusive BREW-DO merch. Submit your answers here:  https://forms.gle/JK3VWsonJeHT2S687 In this episode •⁠  ⁠The strange disinfectant flavour appearing in multiple beers •⁠  ⁠Why the brewhouse process looked completely normal •⁠  ⁠The hidden ways contamination can enter a brewery •⁠  ⁠How sanitation practices can backfire •⁠  ⁠The moment the real culprit is uncovered Grab a notebook, listen closely and see if you can solve the case before the answer is revealed. Because in brewing, the smallest detail can ruin an entire batch. Welcome to BREW DO. Thank you to Murphy and Son's for supplying the problems for us to scratch our heads over.

Oh the excitement!!  Last episode Tuur shared one of the most challenging brewing problems I've heard. In this episode, he reveals the root cause!  Also I announce an exciting new mini-series coming soon.  If you have follow-up questions, please email [email protected] Chapters 00:00 Introduction and Welcome 02:06 Discussion on Gushing Issues 03:18 Non-Alcoholic Beer Talk 04:35 Episode 18 and Brewing Challenges 06:56 Exciting Announcement: New Miniseries Coming!!! 08:52 Sensory Workshop and Training 12:34 Recap and Reveal of Brewing Problem 18:51 Crystalline Particles in Brewing 20:03 Troubleshooting the Gushing Issue 21:34 Identifying the Root Cause 23:44 Solving the Problem w31:44 Lessons Learned 34:47 Final Thoughts and Future Plans

Can you solve a real brewery issue? Tuur Mertens brought us a real life “gushing” problem faced in a historic brewery. We share the symptoms and context… But can you diagnose the root cause and the fix? Test your skills in this weeks episode. How to play: •⁠  ⁠Listen and take notes •⁠  ⁠⁠Email your answer (root cause + fix) to [email protected] and [email protected] We will share the correct answers on LinkedIn and a follow up post Chapters 00:00 Introduction and special guest 01:37 Meet Tuur Martens 02:31 Tuur’s research and approach 03:37 The brewing mystery setup 05:20 Inside the brewery: process and constraints 07:31 The gushing problem: investigation begins 12:37 Breakthrough in the case 15:27 Can you solve the mystery 16:24 Wrap up and next steps Show sponsor - Brew Resourceful

Is This The Future of CO2 in Breweries? Can algae capture your fermentation CO2 and turn it into useful biomass? Dr Alla Silkina and Emily Hutchinson walk us through a real pilot at Bluestone Brewery. Setup, quality, cost and how this could scale. This one for those looking to the future, a truly sustainable one. Chapters 00:00 Introduction and Podcast Overview 00:57 Sustainability in Brewing 02:41 The Algae Project: Concept and Goals 04:54 Meet the Guests: Dr. All Sina and Emily Hutchinson 06:07 Project Details: Algae as a Carbon Capture Mechanism 09:07 Technical Insights: Algae Cultivation and CO2 Utilisation 19:08 Challenges and Future Prospects 32:01 Discussing Financial Summaries and Investment 33:36 Cost Breakdown and Return on Investment 35:15 R&D Tax Relief and Brewery Involvement 38:18 Potential Applications of Algae Biomass 39:07 Other Industries and CO2 Utilisation 40:14 Quality and Commercial Potential of Algae Biomass 43:05 Future Steps and Commercialisation 51:53 Collaboration and Research Opportunities 56:51 Conclusion and Next Steps Links and references Research paper by Dr Silkina et al: https://www.mdpi.com/1996-1073/17/23/6125 What the setup looks like in practice: https://www.instagram.com/reel/CkI6CFGjMX9/?iigshMnFobWx4Y2JtZWZi Contact the guests: •⁠  ⁠[email protected] •⁠  ⁠[email protected] For a copy of the SIBA sustainability guide co authored by Chris: [email protected] Bluestone socials: www.instagram.com/bluestonebrewingco Women In Beer: www.instagram.com/womeninbeeruk Show Sponsor: Brew Resourceful. New look. Same mission. Reduce brewery COGS with practical efficiency

Are Non Alcoholic Beers Safe? With demand for no and low alcohol beer BOOMING, more and more breweries are brewing their own. But when you remove alcohol, you remove one of the strongest safety mechanisms in beer. And with the rise of unfiltered, unpasteurised NA beers hitting shelves, this episode asks a simple but essential question: How do you make NA beer safe? To help answer it, I’m joined by Dr Greg Rachon and co host and brewing legend, Sean Knight - Siren Craft Brew.  We dig into the risks, the latest microbiological research and the practical steps brewers need to know. What we cover: - Why alcohol has been silently keeping beer safe for centuries - What happens when you take it away - The key safety mechanisms left behind for NA products - New research on pathogens and spoilage microorganisms in NA beer - The role of carbonation, packaging and preservatives - Why beer line hygiene matters more than ever This episode features some of the most up to date research on NA beer safety from Dr Greg Rachon, alongside industry insight from Sean Knight. Huge thanks to Lallemand for supporting the show and for their ongoing work with the LoNa yeast strain. Connor Bartlett - The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth (https://eprints.nottingham.ac.uk/74590/) Preservative Dosing Limit Document - [email protected] Alix Blease - Lallemand - [email protected] Andy Patterson - Lallemand - [email protected] Chris Lewington -  LinkedIn - https://www.linkedin.com/in/chris-lewington/ Instagram - https://www.instagram.com/chris__brewington/ Dr Grzeorgz Rachon (https://www.linkedin.com/in/grachon/) Chapters  00:00 Welcome to the Modern Brewer Podcast 00:25 Introducing Co-Host Sean Knight 02:22 Upcoming UK Brewing Events 03:52 Revolutionising Non-Alcoholic Beer with Lallemand's LoNA Yeast 05:41 Discussion on NA Beer Safety with Sean Knight 09:45 Introducing Dr. Grzegorz Rachon 10:31 Understanding Pathogens in Non-Alcoholic Beer 12:04 Research on Pathogen Growth in NA Beer 20:30 The Role of Carbonation in Pathogen Suppression 28:20 Challenges in Draft Beer Hygiene 39:57 Preservatives and Pasteurisation in NA Beer 47:27 Cold Alternatives to Pasteurisation 54:14 Challenges in Detecting Beer Spoilage Microorganisms 01:05:07 Research on Beer Line Cleaning and Flash Pasteurisation 01:12:02 Sean's Concluding Thoughts on Beer Safety and Research

This year alone, I’ve seen multiple breweries unknowingly bleed cash through their refrigeration systems. Why? Because chillers are often misunderstood, undersized or poorly maintained. And they happen to be one of the biggest operational costs in any brewery. In this episode, I sit down with Jon Keyte from RefCool, one of the sharpest minds in refrigeration, to break down everything a brewer needs to know about chillers. From sizing to heat recovery, operational efficiency and how you can use your chiller to heat water to 50c. If you're buying a chiller, running a chiller, or trying to save energy in your brewery, this is essential listening. What we cover: •⁠  ⁠Why chillers are often over sized and draining your margins •⁠  ⁠How to correctly size a chiller (it’s not what you think) •⁠  ⁠The truth about compressor types, ambient temperatures and glycol tanks •⁠  ⁠Heat recovery that turns cooling into hot water •⁠  ⁠How to monitor, maintain and future-proof your system •⁠  ⁠Real world CapEx versus OpEx comparisons that could save you thousands This one is practical, no nonsense and deeply important for any brewer looking at a new chiller or looking to reduce their operational costs. Chapters  00:00 Welcome to the Modern Brewer Podcast 00:24 Highlights from the CIBD Sustainability Conference 02:42 Chris's Controversial Presentation 05:02 We Are Beer Industry Expo 06:35 Brewing World Updates 07:23 Exciting News from Francesco Lo Bue 08:34 Introduction to Today's Episode 09:48 Understanding Brewery Refrigeration 11:09 Meet John Keyte, Refrigeration Expert 13:34 The Importance of Correct Chiller Sizing 24:02 Types of Compressors and Their Impact 24:29 The Role of Ambient Temperature 27:42 Glycol Buffer Tanks and Efficient Chiller Operation 32:55 Monitoring and Optimising Chiller Performance 34:15 Choosing the Right Chiller for Your Brewery 35:15 Efficiency of Running Multiple Chillers 37:14 Assessing Chiller Operational Costs 40:18 Calculating Chilling Power and COP 41:59 CapEx vs. OpEx in Chiller Selection 42:35 Refrigerant Gases and Their Impact 49:19 Heat Recovery in Refrigeration Systems 57:38 Resilience and Maintenance of Chillers 01:03:16 Top Tips for Brewers on Refrigeration 01:05:02 Conclusion and Final Thoughts Thank you to our amazing show sponsors, Brewing Trade - The hop market, owned by brewers. Exclusive Brewing Trade offer - £17.33 p/kg Talus on Brewing Trade Weekly Education Email on Hops - Francesco Lo Bue Refrigeration Circuit link  Jons Newsletter Jons LinkedIn

If you’ve ever asked yourself, “How do you actually become a great brewer?” this episode is for you. We’re joined by the brilliant Georgina Young, Brewing Director at @St_Austell_Brewery and one of the most respected figures in British beer, to unpack the real story behind learning, mentorship and development in brewing. From running Fuller’s iconic Griffin Brewery to now leading brewing at St. Austell, Georgina shares an honest, insightful, and often funny look at what it takes to grow great brewers. And why it’s everyone’s responsibility. Expect wisdom bombs, laughs, and a few eye-openers. Topics include: 🍺 Georgina’s journey from casks washing to command 👩‍🏫 Why mentorship matters now more than ever 🔍 How to spot brewing talent, and how to train it ⚖️ Balancing compliance, technicals and real-world skills 🔮 Where training in the brewing industry is headed next Whether you're a head brewer or an aspiring one, this one’s a must-listen. Dive in. 00:00 Introduction and Apology 01:19 Guest Introduction: Georgina Young 02:36 Sponsor Message: AEB  04:08 Georgina Young's Brewing Journey 08:41 Mentorship in Brewing 23:49 Learning and Development in Brewing 32:56 Balancing Compliance and Technical Skills 37:04 Responsibility for Learning and Development 38:38 Routes into the Brewing Industry 39:31 Spotting Potential in Brewers 43:18 Effective Training Methods 46:43 Balancing Time and Training 54:20 Future of Learning in Brewing 01:06:16 Quickfire Questions and Insights 01:12:59 Conclusion and Final Thoughts 🎧 Proudly sponsored by AEB – the go-to for Bio-Tech solutions in beer. Check out their brewing yeasts and products here https://www.aeb-group.com/uk If you have any career pathway questions, you can contact Georgina at - [email protected] 📈 Want to see where sustainability is heading? Check out the 2024 Craft Beer Report: brewresourceful.com/craftbrewerysustainability2024 Chris LinkedIn - https://www.linkedin.com/in/chris-lewington/

What happens when a brewery grows really fast…but still wants to make world-class beer?  In this episode, I sit down with Mark Gammons, Head of Operations at Tiny Rebel, to talk about what it actually takes to scale production without sacrificing flavour, brand or quality. We dive deep into the balance between efficiency and volume, how Mark manages production, expansion and quality and why your brew team might be more important than the brewery itself. Expect honest reflections, tried-and-tested formulas for managing production and plenty of practical gems as we cover: ⚖️ Scaling up while staying true to your roots 🍻 How Tiny Rebel’s brewhouse has evolved over time 🧪 Why fermentation and yeast management are still an art 🏭 The not-so-glamorous side of infrastructure and planning 👥 Why team culture matters more than stainless steel 🥴 And what happens when something goes slightly...off Mark’s been through it all! From small batch brews to running a serious production machine. This episode is a playbook in keeping things real while growing big. 📚 Chapters: 00:00 Introduction and Podcast Overview 02:15 Guest Introduction: Mark Gammons 03:45 Discussing Yeast and Fermentation - AEB 05:28 Mark Gammons' Brewing Journey 06:51 Tiny Rebel Brewery's Growth and Expansion 10:33 Balancing Efficiency and Quality in Brewing 13:57 Challenges and Strategies in Brewery Management 15:01 The Importance of Community and Collaboration 19:37 Infrastructure and Design Considerations 23:12 Scaling Up: Utilities and Capacity Planning 30:26 Maintaining Quality Amidst Growth 40:33 Managing Brewing Deviations 41:48 Volume Consistency in Brewing 42:42 Brewhouse Volume Management 45:08 Manual vs. Automated Brewing 53:38 Team Management and Growth 58:42 The Importance of Taste Panels 01:09:47 Expanding Brewery Production 01:15:29 Concluding Thoughts and Farewell 🎧 Proudly sponsored by AEB – the go-to for Bio-Tech solutions in beer. Check out their brewing yeasts and products here https://www.aeb-group.com/uk 📈 Want to see where sustainability is heading? Check out the 2024 Craft Beer Report: brewresourceful.com/craftbrewerysustainability2024 Chris LinkedIn - https://www.linkedin.com/in/chris-lewington/

Ever wondered what it’s like to brew at one of the countries most historic and respected breweries? Or have you ever wondered what it would be like to manage a dual yeast strain? In this fun but insight-packed episode, I sit down with Fergus Fitzgerald & Dan Gooderham from Adnams to talk about their truly unique brewing approach, the quirks of square fermenters and the art of managing a dual yeast strain.  Expect great stories, funny anecdotes and plenty of knowledge bombs as we dive into: 🧙 Southwold Square Fermenters 🍺 The magic of managing a dual yeast strain 🇩🇪 A cracking Bitburger story that had me saying ‘get out’  🌿 The ongoing battle for consistency in brewing 💡 Why some of the best brewing innovations come from the most unexpected places This was one of the most fun episodes I’ve recorded, Fergus and Dan are legends of the brewing scene and are exactly the sort of people you want to go for a beer with.  Chapters: 00:00 Introduction and Apologies 00:36 Vancouver Beer Scene and Future Collaborations 01:13 Craft Beer Sustainability Report 2024 02:54 Introducing Adnams Brewery 03:35 Adnams' Historic Brewing Equipment 05:30 Modern Brewing Innovations 05:32 Meet Fergus and Dan 07:25 Evolution of Adnams' Brewing Process 16:59 Square Fermenters and Yeast Management 47:29 Challenges of Consistency in Brewing 48:22 Natural Ingredients and Brewing 50:59 Yeast Strains and Health 52:32 Belgian Style Beers 55:14 Dry Hopping Challenges 01:04:38 Yeast Harvesting Techniques 01:11:13 Brewing Heritage and Modern Relevance 01:19:27 Final Thoughts and Reflections Thank you so much to our amazing sponsor AEB, the go to for your Bio-Tech needs - https://www.aeb-group.com/uk/beer  🔗 Craft beer report - https://www.brewresourceful.com/craftbrewerysustainability2024 🔗 Adnams Contract Brewing - [email protected]

Innovation and NPD in Beer 🍻 New Product Development - Something DEYA are industry leading in without question! When brewers from outside the UK ask me ‘which UK brewery should I try’ I nearly always say DEYA.  Why? Because I know, whatever the style that person loves, DEYA will nail it. That, in my opinion, is world class NPD. In this episode, I sit down with Gareth Moore from DEYA to dive deep into their NPD process and what’s coming up in 2025. We talk hop selection, relationships with suppliers and customer feedback loops. Gareth’s insights are an absolute goldmine not just for brewers, but anyone involved in the NPD process. My favourite topics Gareth covered: •⁠ ⁠The key elements of a killer NPD process •⁠ ⁠How DEYA approaches innovation without losing what makes them unique •⁠ ⁠The role of customer feedback in shaping new beers •⁠ ⁠Lessons learned from brewing failures (and how to avoid them) •⁠ ⁠Trends that are shaping the future of craft beer Check it out and let me know your thoughts! Simpsons Malt - Show sponsors have just released their 2024 Sustainability report, your chance to make a sustainable malt supplier! Read here -> https://www.simpsonsmalt.co.uk/wp-content/uploads/2024/08/Simpsons-Malt-Sustainability-Report-2024-Digital.pdf My LinkedIn - https://linkedin.com/in/chris-lewington DEYA Brewing - https://www.deyabrewing.com/collections/deya-brewery-taproom