The Modern Brewer Podcast

In this episode, we dive into the art and evolution of Beavertown’s branding with none other than Nick Dwyer, the creative mind behind Beavertown’s iconic look. From the home brew kits in the early days to navigating life under Heineken, Nick shares a candid glimpse into the world of brewery design and its challenges. What you'll learn: 💀 How Beavertown’s unique branding came to life 🏗️ The highs and lows of merging creativity with commercial goals 💘 Why authenticity is non-negotiable in brand evolution 🏆 Nick's top 3 tips for branding success 00:00 Introduction and Year-End Recap 03:38 Sponsor Message 04:53 Nick Dwyer's Journey and Beavertown's Early Days 06:05 Evolution of Beavertown's Branding 17:54 Challenges and Changes Post-Heineken Deal 24:27 Current Projects and Future Outlook 37:27 Balancing Consistency and Innovation in Branding 38:00 Navigating Brand Evolution with Heineken 41:10 Consumer Insights and Commercial Goals 43:23 The Role of Consumer Feedback in Branding 46:55 The Importance of Authenticity in Branding 53:07 Challenges and Successes in Brewery Branding 01:02:08 Nick's Top 3 Most Important Things For a Brewery's Branding 01:05:33 Personal Reflections and Future Endeavors 01:09:41 Conclusion and Podcast Wrap-Up Whether you're a brewer, designer or just love a beer, this episode is a masterclass in standing out without losing your identity. Thanks to this episodes sponsor - SSV Limited - Brew more. Brew better! 🔗 Nick’s LinkedIn [https://www.linkedin.com/in/nick-dwyer-96804113/] 🔗 Chris’s LinkedIn [https://www.linkedin.com/in/chris-lewington/] 🏭 SSV Limited [https://ssvlimited.co.uk/] Send us a text [https://www.buzzsprout.com/twilio/text_messages/2202528/open_sms]

In this episode of the Modern Brewer podcast, we focus on the growth of non-alcoholic beer, featuring an in-depth discussion with Jordan Childs, founder of Mash Gang. A leading non-alcoholic craft beer brewery. Jordan discusses the challenges and intricacies of brewing non-alcoholic beer, including recipe development, stabilisation and market perception. We touch on the importance of proper cleaning practices in brewing and the innovative methods Mash Gang employs to maintain quality. Listen to the end as this episode concludes with Jordan's advice for brewers venturing into non-alcoholic beer production. Tune in to learn... •⁠  ⁠The challenges and intricacies of brewing non-alcoholic beer, •⁠  ⁠Recipe development •⁠  ⁠Market perception •⁠  ⁠The Mash Gang way Chapters 00:00 Introduction and Recent Events 01:25 Upcoming Projects and Sustainability 02:46 Non-Alcoholic Beer: A Growing Trend 04:22 Interview with Jordan Childs of Mashgang 06:14 Mashgang's Journey and Challenges 08:43 Developing Unique Non-Alcoholic Beers 20:52 Consistency and Quality in Brewing 34:21 Biggest Challenges in Brewing Non-Alcoholic Beer 34:58 Innovative Brewing Techniques 36:43 Customer Perception and Market Challenges 41:43 Unexpected Brewing Issues 50:02 Altitude and Brewing 59:05 Sterilization and Stabilization in Brewing 01:09:38 Advice for New Brewers 01:12:21 Conclusion and Final Thoughts Thanks to this episodes sponsor - SSV Limited [https://ssvlimited.co.uk/] - Brew more. Brew better! 🔗 Mash Gang [https://mashgang.com/] 🔗 Jordan Childs LinkedIn [https://www.linkedin.com/in/mashgangjord/] 🔗 Chris's LinkedIn [https://www.linkedin.com/in/chris-lewington/] Send us a text [https://www.buzzsprout.com/twilio/text_messages/2202528/open_sms]

Ep 33 - How to Get to Net Zero: George Wade - Zevero Every brewery wants to be more Sustainable — but what does it really take to get there? In this episode, George Wade, founder of Zevero, guides us through the realities of reaching Net Zero. From the basics of carbon neutrality to the practical steps every brewery can take, George breaks down complex sustainability challenges into actionable insights. We dive deep into the hurdles breweries face on their journey to Net Zero, from understanding supply chain emissions to setting; and sticking to sustainability goals. Tune in to learn: •⁠  ⁠Defining Net Zero and its relevance for breweries 🌍 •⁠  ⁠Practical steps to reduce emissions in brewing •⁠  ⁠Engaging your supply chain in the sustainability journey •⁠  ⁠Overcoming measurement challenges •⁠  ⁠Setting realistic sustainability goals for the future Chapters 00:00 Introduction and Weekend Recap 01:27 Shoutout to Gamma Brewing 02:22 Introduction to Net Zero 02:54 Guest Introduction: George Wade 03:45 Sponsor Message: SSV Limited 05:01 Discussion on Net Zero and Carbon Neutrality 18:45 Challenges and Opportunities for Craft Breweries 24:34 Practical Steps for Breweries to Achieve Net Zero 32:44 Setting and Achieving Sustainability Goals 33:33 Flexibility and Long-Term Planning 34:21 Packaging and Transportation Emissions 35:54 Engaging with the Supply Chain 36:41 Challenges in Measuring Emissions 39:34 Future Trends in Sustainability 49:07 Misconceptions About Sustainability 52:30 The Journey to Net Zero 54:45 Resources for Sustainable Brewing 58:55 The Brewing Industry as a Sustainability Leader Thanks to this episodes sponsor - SSV Limited [https://ssvlimited.co.uk] - Brew more. Brew better! Links: 🔗 Bi-Weekly Positive Sustainability News [https://www.thegrumpyoptimists.com/]🔗 Zevero’s Sustainability Blog [https://www.zevero.earth/blog] 🔗 Free Benchmarking Tool [https://www.brewresourceful.com/are-you-resourceful] 🔗 George Wade on LinkedIn [https://www.linkedin.com/in/georgewade-zevero/] Send us a text [https://www.buzzsprout.com/twilio/text_messages/2202528/open_sms]

Wastewater: Craft Beer’s Dirty Secret 💧🤐 The topic that no brewer wants to talk about. Wastewater. But what if that “waste” could power your brewery? In this "Tomorrow's World" style episode, Dr. Thomas Fudge, Founder of WASE, reveals how wastewater can be converted into valuable biogas—turning pollution into power. With brewing as a significant contributor to water waste, Dr. Fudge challenges the industry to rethink wastewater as an untapped resource. Explore the science, real-life examples like Hepworth Brewery, and practical advice to make your brewery greener. If you’re serious about brewing sustainably, this episode uncovers the next big step in eco-conscious brewing. Key Topics: •⁠  ⁠Brewing’s impact on water pollution 🌊 •⁠  ⁠Anaerobic digestion - transforming wastewater into biogas •⁠  ⁠Hepworth Brewery’s waste water case study •⁠  ⁠Practical advice for sustainable brewing Chapters 05:06 - Wastewater and its impact on the environment 13:51 - Key terms in wastewater (COD/BOD/TSS/TDS/pH) 24:01 - Anaerobic digestion overview and WASE solution to its problems 39:01 - The quality of biogas produced, can it be used as a like-for-like replacement to grid gas? 44:23 - Hepworth Brewery case study 52:07 - Top 3 questions brewers ask Dr Thomas Fudge Sponsor: Jack Coomber Marketing Links: 🔗 WASE Website [https://wase.co.uk/] 🔗 Article - Craft Brewers: Do We Need to Talk About Wastewater? [https://www.brewresourceful.com/post/craft-brewers-do-we-need-to-talk-about-wastewater] 🔗 Chris' LinkedIn [https://www.linkedin.com/in/chris-lewington/] 🔗 Jack Coomber's LinkedIn [https://www.linkedin.com/in/jack-coomber/] Send us a text [https://www.buzzsprout.com/twilio/text_messages/2202528/open_sms]

In this episode of The Modern Brewer Podcast, we sit down with Felix James, the mastermind behind Small Beer’s world-class water efficiency.  Discover how they’ve redefined brewery operations with radical concepts like the Dry Floor Policy - NO floor drains, NO hoses, just innovative water-saving techniques that brewers globally are taking note of. Felix breaks down their approach to minimizing water use, from rethinking wort cooling to using hot water sanitizing over chemicals. Whether it’s cutting costs, saving resources, or pushing boundaries, this episode is packed with practical insights every brewer should know. Key Topics: * How Small Beer achieves water efficiency without floor drains * The game-changing Dry Floor Policy  * Managing water and carbon footprints in brewing * Saving water in packaging and the hop industry Chapters: 01:48 - Water scarcity in the UK 19:44 - Dry Floor Policy 24:40 - Hot water sanitizing vs chemicals 33:16 - Water accountancy 49:57 - CAPEX costs for water savings Sponsor: Thanks to Brew Resourceful for supporting this episode! Check out their free benchmarking tool to optimise your brewery’s sustainability. 🔗 Felix's LinkedIn [https://www.linkedin.com/in/felix-james-210367158/] 🔗 Small Beer [https://theoriginalsmallbeer.com/] 🔗 Brew Resourceful [https://www.brewresourceful.com/] Tune in now for innovative ways to transform your brewery’s water efficiency!  Send us a text [https://www.buzzsprout.com/twilio/text_messages/2202528/open_sms]