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It's that time of year again! In this annual Oktoberfest special, we're cracking open a selection of German and British lagers, enjoying a few frothy ones and celebrating all things Bavarian beer. Along the way, we'll be tasting a selection of beers, including Utopian Brewing's 2026 Festbier, Verdant's Munich Dunkel, Rothaus Märzen and Augustiner's Oktoberfest Bier. Expect plenty of discussion about brewery heritage, malt character, hop balance, drinkability and how these beers compare. Of course, it wouldn't be The Hop Addition without getting into the brewing detail. We'll discuss the differences between Märzen and Festbier recipes, Vienna, Munich and Pilsner malt, lager yeast selection, Bavarian water chemistry, fermentation temperatures and lagering. We'll also debate decoction versus infusion mashing and share practical tips for brewing your own Oktoberfest-inspired lagers at home. Whether you're a fan of rich, malty amber lagers or crisp, golden Festbiers, there's plenty to enjoy in this annual celebration of German beer and brewing tradition. Huge thanks to our sponsor, The Malt Miller, for supporting the podcast and the UK homebrewing community. Check out their Hop Addition recipe section and the latest ingredients and equipment at themaltmiller.co.uk. Get involved! Join the conversation on social media, become a Patreon supporter and get involved in our Discord community. Grab a stein, pour yourself a proper lager and join us for an Oktoberfest celebration. Prost! 🍻

What does it take to become a beer judge, and how do you learn to assess a beer like a pro? In this episode of The Hop Addition, we're joined by Teddy G, one of our listeners and Patreon supporters, to explore his homebrewing journey and his experience working towards becoming a BJCP (Beer Judge Certification Program) judge. Teddy takes us through the BJCP training process, explaining how to get started, what the exams involve, and the techniques judges use to evaluate beer. We also get into the world of homebrew competitions, how judging sessions work, and Teddy's top tips for brewing beers that stand out to the judges. Plus, we hear about some of the more unusual experiences from the judging table—including the occasional explosive beer! Then it's time to put theory into practice. We crack open a German Pilsner and judge it live, scoring its appearance, aroma, flavour, mouthfeel and overall impression. Teddy has already judged the beer ahead of recording, so we'll compare our scores, discuss our reasoning, and reveal the results to see how closely we agree. Whether you're interested in becoming a BJCP judge, entering homebrew competitions, or simply improving your ability to taste and evaluate beer, this episode is packed with practical advice and plenty of beer-focused discussion. Huge thanks to our sponsor, The Malt Miller, for supporting The Hop Addition and the UK homebrewing community. Check out their dedicated Hop Addition recipe section, seasonal brewday-in-a-box kits, and latest homebrewing equipment at The Malt Miller. Grab a beer, get your tasting notes ready, and join us for a deep dive into the art of judging beer. Prost! 🍻

What are the best beers we've ever brewed? In this episode of The Hop Addition, we're digging through our brewing archives to revisit some of our all-time favourite homebrews, the recipes behind them, and what made them so special. From hazy pale ales, New Zealand pilsners and German lagers to smoked Helles, brown porters, mixed fermentation experiments and big, bold IPAs, we're covering a huge range of beer styles and brewing techniques. We'll explore original recipes, commercial clones, clever adaptations and those little bits of brewing magic that turn a good beer into a great one. We'll also be sharing some of our listeners' favourite brews from the Discord community, discussing the ingredients, recipe design and techniques that made these beers stand out, and asking the all-important question: could we brew them even better today? Whether you're looking for homebrew recipe inspiration, new beer styles to try, or practical tips to take your brewing to the next level, join us for a nostalgic, beer-fuelled trip through the best of our brewing adventures. Huge thanks to our partner, The Malt Miller, for supporting the podcast and the UK homebrewing community. Grab a beer, settle in, and let's celebrate the homebrews that made all those brew days worthwhile. Cheers! 🍻

Have you ever thought about growing your own hops? In Episode 146, we’re getting our hands dirty and heading into the garden to talk homegrown hops, harvest time and the latest trend for wet-hopped beer. We’ll be discussing everything from choosing varieties and keeping your hop plants happy, to knowing when those precious cones are ready to pick. Then we’ll get into the really interesting bit—what do you actually do with several kilos of fresh hops once you've harvested them? We’ll share our own experiences of growing varieties including Fuggles, Saaz, Goldings and Yeoman, including the successes, the failures and the inevitable battle to stop hop bines taking over the garden! 🍃 In this episode: Growing your own hops at homeChoosing hop varieties and sourcing rhizomesFeeding, pruning and looking after your plantsTrellising—and what happens when the hops ignore your plans!Knowing when your hops are ready to harvestHow much fresh hop material you actually getWet-to-dry hop weight calculationsWorking out the potential alpha acids of homegrown hopsBrewing with huge quantities of fresh hopsDrying and storing surplus hopsVacuum packing and freezing homegrown hopsWhat makes wet-hopped beer different?Why breweries are embracing fresh hop beersThe growing UK green-hop movementFive Points and Track Brewing's approaches to fresh hopsAnd whether wet hopping really lives up to the hype🌿 Wet Hopping Wet-hopped beer is all about capturing something you simply can't get from conventional dried or pelletised hops—the character of freshly harvested, unkilned hops. We'll look at the seasonality and logistics behind getting hops from the bine into the brewery in a matter of hours, as well as the distinctive green, grassy, resinous, earthy and fresh-hop character they can bring to a beer. We'll also discuss why wet-hopped beers are becoming such a big part of the autumn brewing calendar—and why, just like the harvest itself, you only get one shot at it each year. 🏆 And there's a competition! This is the first year The Malt Miller and Track Brewing Co. are running their wet-hop beer competition. If you don't have access to fresh hops, there's also a category for beers brewed using dried leaf hops. So whether you're growing hops in a garden, allotment, up a pergola—or desperately trying to stop Fuggles taking over the trampoline—this episode is for you. Huge thanks to The Malt Miller, our sponsor and premier supplier of all things homebrew. Check out their dedicated Hop Addition recipe section for beers featured on the podcast, including our own creations and recipes from our guests. They've also got some new New Zealand hops in stock, but be quick—they won't hang around! 🍺 Next episode: 25th September. Keep an eye on our socials for details. Grab a beer, head out into the garden and join us for a deep dive into growing your own hops and getting the freshest possible hops into your brew kettle. #TheHopAddition #Homebrew #Homebrewing #WetHopping #FreshHops #GreenHop #HomegrownHops #CraftBeer #Brewing #BeerPodcast

So… where is UK craft beer right now? In Episode 145, we take a look at the current state of the UK craft beer scene—the breweries that are adapting, the ones that have disappeared or changed hands, and the trends shaping what we’re likely to be drinking over the next few years. And, of course, we’re not doing it empty-handed. We’re tasting our way through a cracking line-up from Verdant, Thornbridge, Elusive, Sureshot and Emperor’s, courtesy of The Malt Miller’s excellent Indie Beer Fridge. From Verdant’s new Luna hop collaboration with BarthHaas, to Thornbridge and Track bringing back some malt-forward beer, Elusive’s West Coast collaboration with Verdant, and a massive 12% Imperial Stout from Sureshot and Emperor’s, there’s plenty to get stuck into along the way. 🍻 In this episode: Where is UK craft beer heading in 2026? The breweries we've lost—and the brands that have changed hands BrewDog, Brew By Numbers, Gipsy Hill, Overtone and others Why the mid-sized brewery has become such a difficult place to be Rising costs, margins and the changing pub landscape Is consolidation inevitable? Can staying small and local offer a way forward? The return of lagers, traditional ales and more drinkable beers The resurgence of West Coast IPA Low and no-alcohol beer The rise of premium, high-ABV "treat" beers And what all of this means for homebrewers 🍺 And the beers… Verdant x BarthHaas – We Play NiceAn IPA showcasing the new Luna hop from Australia. Thornbridge – American Brown AleA malt-forward American Brown brewed on the Thornbridge Union system with Track. Elusive x Verdant – ThreadsA West Coast IPA celebrating Elusive's 10th anniversary. Sureshot x Emperor's – Oggdo BoggdoA monstrous 12% Imperial Stout packed with maple and chocolate. Huge thanks to The Malt Miller, our sponsor and premier supplier of all things homebrew. Check out their dedicated Hop Addition recipe section for beers featured on the podcast, including our own creations and recipes from our guests. And don't forget to check out their current offers, including BrewZilla and FermZilla bundle deals and 10% off any 3 Brewday in a Box kits.

What happened to the beers we no longer drink? This episode, we’re heading deep into the archives to uncover lost, extinct and forgotten beer styles from Britain and around the world—and asking the all-important questions: would we actually want to drink them today, and would we want a whole keg? From monstrous 18th-century October Beers and hot, wormwood-infused Purl, to Brett-laced Yorkshire Stingo, sweet Welsh Bragawd and long-aged Keeping Stout, we explore some seriously strange beers that disappeared as brewing, taxation, ingredients and tastes evolved. Then we go global, digging up extinct styles including Peeterman, Breslauer Schöps, Kuyt, Broihan and Horner Bier. Expect unusual grains, wild fermentation, gruit, ancient brewing techniques and some seriously questionable flavour combinations. And, as always, we don't just talk about them—we ask could we recreate them today? What would the ingredients, water chemistry, yeast and fermentation look like in a modern 23-litre batch? 🍻 In this episode: The ingredients and techniques that time forgotBrewing before hops took over100% brown malt and inefficient historical grainsWild and mixed fermentation before pure yeast culturesThe lost beers of BritainExtinct European stylesWhich beers we'd actually want to drinkWhether we'd commit to a full kegHow we'd recreate them in the modern brewhouseHuge thanks to The Malt Miller, our sponsor and premier supplier of all things homebrew. Check out their Hop Addition recipe section for beers featured on the podcast, including our own creations and recipes from our guests. And don't forget to check out their current offers, including up to £20 off Oxebar kegs and 10% off selected wine kits. So grab a beer, pour yourself something suitably ancient, and join us as we ask: Which lost beer styles deserve to stay lost—and which ones should make a comeback? #TheHopAddition #Homebrew #Homebrewing #CraftBeer #BeerHistory #LostBeerStyles #BritishBeer #Brewing #BeerPodcast

We're back with a relaxed catch-up episode as we look back on an incredible weekend at London Craft Beer Festival 2026. We chat about our favourite breweries, standout beers, emerging brewing trends, and what impressed (or surprised!) us most at one of the UK's biggest celebrations of craft beer. We also take some time to catch up on our own brewing projects, discussing recent successes, lessons learned, beers currently in the fermenters, and what's next for The Hop Addition. From future podcast plans and upcoming collaborations to homebrew experiments and competitions, this episode is a chance to join us for an informal beer-fuelled conversation. Grab a pint, settle in, and catch up with everything that's been happening in the world of The Hop Addition. Cheers! 🍻

This week we're joined by Ed from Algebrew, one of the UK's newest independent craft breweries, to hear the story of taking a passion for homebrewing all the way to launching a commercial brewery. Over a drink-along featuring six of Algebrew's beers—including a Kölsch-style ale, pale ale, sour, NEIPA and DIPA—we discuss recipe development, scaling from homebrew to commercial brewing, hop utilisation, yeast management, water chemistry, oxygen control, equipment, and the realities of starting a modern craft brewery. Whether you're dreaming of turning your homebrew hobby into a business or simply want to hear the technical lessons learned along the way, this episode is packed with practical brewing insights, great beers and plenty of brewery stories. Cheers! 🍻

What would Duff Beer, Butterbeer, Schraderbräu, Romulan Ale, or Dragon's Breath Ale actually taste like—and more importantly, could you brew them at home? In this fun, slightly chaotic episode of The Hop Addition, we dive into some of the most iconic fictional drinks from TV, film, books and video games. We explore their in-universe lore, the real historical inspirations behind them, and challenge ourselves to design homebrew recipes that capture the spirit of each legendary beverage. From Breaking Bad and The Simpsons to Harry Potter, Skyrim, Star Trek, Fallout, Futurama, The Lord of the Rings, and A Song of Ice and Fire, expect plenty of brewing theory, recipe design, beer history, and geeky discussion—plus a few beers along the way. If you've ever wondered how to brew a beer worthy of a wizard, a dragon, or a starship captain, this one's for you. 🍻

The West Coast IPA is back—but it isn't the same beer that dominated the craft beer boom of the 2000s. In this episode of The Hop Addition, we explore how one of the world's most influential beer styles has evolved from crystal-heavy, piney bitterness bombs into today's ultra-pale, dry, hop-saturated modern classics. We compare old school and new school recipes, discuss the evolution of malt bills, water chemistry, yeast selection, whirlpool hopping, dry hopping, Cryo and hop extracts, and debate whether Magnum really is the perfect bittering hop. Along the way we review some classic commercial examples and share practical brewing tips to help you brew a competition-worthy West Coast IPA at home. Whether you're a fan of Racer 5, Sierra Nevada Torpedo, Two Hearted, or the latest generation of crystal-clear tropical IPAs, this episode is packed with technical brewing discussion, recipe advice, and plenty of hop geekery. Cheers! 🍻

In this episode of The Hop Addition Podcast, we take on one of the greatest challenges in British brewing: cloning the legendary Timothy Taylor’s Landlord. We dive deep into the ingredients, process, and brewing science behind this iconic Yorkshire pale ale — from Golden Promise malt and Styrian Goldings hops to the famously characterful West Yorkshire yeast strain and the magic of traditional Yorkshire Square fermentation. To put theory into practice, the three of us each brewed our own Landlord-inspired clone using different approaches, equipment, yeast choices, and water profiles — then put them head-to-head in a taste off against the commercial benchmark. Expect a deep dive into:🍺 Why Golden Promise is essential to the Landlord profile🧪 Water chemistry and sulfate-driven bitterness🌿 The importance of Styrian Goldings late hopping🦠 Wyeast 1469 and the Yorkshire ester profile🏛️ The history and mechanics of Yorkshire Squares We also explore how fermentation management, mineral balance, and heritage ingredients shape one of the most award-winning beers in British brewing history. Huge thanks to our partner The Malt Miller, your go-to for all things homebrew — including the new Prysma liquid hop products and the dedicated Hop Addition recipe section. 💬 Have you ever tried cloning a commercial beer? Let us know your favourite British ale clone projects on socials and tell us which version you’d most like to try. 👉 Next up: we’re diving into the modern West Coast IPA revival — tune in June 6th!

In this episode of The Hop Addition Podcast, we dive back into the wonderfully murky world of water chemistry — this time exploring the famous regional water profiles that shaped some of the world’s most iconic beer styles. From the ultra-soft water of Pilsen to the sulfate-heavy wells of Burton-on-Trent, we explore how geology influenced brewing history, flavour, process, and style evolution across Europe and the British Isles. Expect a deep dive into:💧 Sulfate vs chloride — the “hops vs malt” balancing act🪨 Why water is basically “liquid geology”🍺 How Dublin created stout, Burton created IPA, and Pilsen created pilsner⚗️ Mash pH, alkalinity, hardness & mineral additions🧪 Whether replicating historic water profiles is actually worth it for modern brewers We also tackle the practical side of water treatment for homebrewers, including RO water, Burtonisation, Campden tablets, and the modern philosophy of “designing water for the beer” rather than chasing historic city profiles. Huge thanks to our partner The Malt Miller, your go-to for all things homebrew. Don’t forget to check out the Hop Addition recipe section while you’re there. 💬 Do you build your water from scratch or keep it simple? Let us know your approach on socials and join the discussion.

In this episode of The Hop Addition Podcast, we’re heading to the heart of Czech brewing tradition with a very special guest — Radim from Budvar. Together, we explore what makes Czech lager some of the most revered beer in the world, while tasting through classic Budvar examples and breaking down how to recreate these iconic styles at home. Expect a proper deep dive into:🍺 The magic of decoction mashing — what it really does to flavour💧 The role of ultra-soft Czech water in balancing bitterness🌿 Saaz hops and their signature spicy, herbal character🌑 The underrated beauty of dark Czech lagers (Tmavý Ležák)🧪 Traditional techniques like open fermentation & krausen skimming We also tackle the big questions — does decoction really make a difference? And how do Czech brewers achieve such incredible depth and drinkability in every pint? Huge thanks to our partner The Malt Miller, your go-to for all things homebrew — don’t forget to check out the Hop Addition recipe section while you’re there. 💬 Brewing a Czech lager or drinking along with us? Share your thoughts on socials — we’d love to hear how you get on.

In this episode of The Hop Addition Podcast, we’re exploring BJCP Category 12: Pale Commonwealth Beers — a trio of styles that share British roots but have evolved across the globe. We’re pouring and reviewing classic examples of:🍺 British Golden Ale (Exmoor Gold)🍺 Australian Sparkling Ale (Coopers Sparkling Ale)🍺 English IPA (Hook Norton Flagship) Along the way, we break down the history, flavour profiles, and style guidelines behind each beer — from the crisp, refreshing pintability of Golden Ales, to the unique, yeast-driven character of Australian Sparkling Ale, and the balanced, mineral-forward bitterness of a traditional English IPA. Expect plenty of discussion on:🌍 How these styles evolved across the Commonwealth⚖️ Key differences in hops, yeast, and water profiles🧪 What judges look for in each category🏠 Practical brewing tips to help you nail these styles at home Whether you’re brewing for competition or just looking to better understand these classic styles, this episode is packed with insight to help you hit the mark. Huge thanks to our partner The Malt Miller, your go-to for all things homebrew — don’t forget to check out the Hop Addition recipe section while you’re there.

In this episode of The Hop Addition Podcast, we’re turning up the heat and diving headfirst into the bold, complex world of smoked beers. Joined by Rob from The Malt Miller, we explore how to harness smoke as an ingredient — without turning your brew into a liquid bonfire. We’re tasting a range of homebrewed creations, including a Rauchbier, Smoked Märzen, Smoked Lager, and the legendary Broken Dream, while breaking down recipes, techniques, and lessons learned along the way. Expect a deep dive into:🔥 Different smoked malts — beechwood, cherry, oak, and peat🌍 Historic styles like Rauchbier, Grodziskie, Lichtenhainer & Sahti🧪 Managing phenols and balancing smoke intensity⚖️ Getting your grist percentages just right (and avoiding the peat trap!)🏠 Smoking your own malt at home — techniques, tips & pitfalls We also cover the key principles behind brewing great smoked beer — from building a solid malt backbone to keeping fermentation clean and letting time mellow those bold smoky flavours. Huge thanks to our partner The Malt Miller, your go-to for all things homebrew — especially if you’re looking to experiment with smoked malts. Don’t forget to check out the Hop Addition recipe section while you’re there. 💬 Got a favourite smoked beer or brewing tip? Let us know on socials and tell us what’s in your glass.