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Brewers Journal Podcast

Brewers Journal Podcast

Hosted by Reby Media

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Episodes

229

Latest episode

Jul 2026

Language

EN-US

About the show

The brewers industry podcast from the Brewers Journal and the Brewers Lectures

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60 recent
July 22, 202637 min

#229 | Reece Hugill, Donzoko

If you own a brewery, where did you source your brewhouse from? It might have come from one of the leading manufacturers and suppliers in the industry. Or perhaps it was a piece of loved, second-hand kit that needed a new home. You were unlikely, however, to have been chased around the streets of Vienna by an angry auctioneer looking for their money. But that’s exactly what happened, through no fault of his own, to Reece Hugill. And thankfully the whole saga would result in the creation of one of the UK’s finest breweries. In an industry often seduced by the pressure of relentless expansion, multi-site taprooms, and national supermarket listings, Reece Hugill has chosen a radically different path. As the founder behind Donzoko Brewing Company, he has built something that craft beer frequently preaches but rarely delivers: a fierce, uncompromising sense of place. In this episode of The Brewers Journal Podcast, we sit down with Reece to trace the winding, highly entertaining, and deeply passionate story of Donzoko. It is a journey that began when a Newcastle University chemistry student realised that brewing lager in a friend’s school kitchen during a study abroad year was far more soul-fulfilling than a life in the lab. After brewing stints in Edinburgh and navigating the uncertainties of the pandemic, Reece reached a critical turning point. Taking direct inspiration from the rustic Kellers and village brewpubs of Franconia, he brought Donzoko back to its emotional home in Newcastle upon Tyne, establishing a 10-hectolitre brewpub and taproom just around the corner from where his first beers were poured. Reece also shares his candid thoughts on why beer culture suffers when every brand is available everywhere, why true passion trumps rigid textbook numbers, and why creating a hyper-local hub for his community is the ultimate reward.

July 15, 202627 min

#228 | The Importance of Authenticity

With judging well underway for our 2026 Brewers Choice Awards and with planning in full flow for the Brewers Congress we are taking a step back to revisit one of the highlights of last year’s event. In his talk on ‘Reflections on Authenticity’ at the 2025 Brewers Congress in London, Matthew Curtis posed a question. In an increasingly digital world, how do modern marketing strategies resonate with consumers who are looking for something more tangible, something genuine, something authentic?  Matthew is a writer and photographer obsessed with beer, pubs and their culture. Based in Manchester, he’s the co-founder of Pellicle Magazine and the author of three books on beer and pub culture within the UK, including the award-winning Manchester’s Best Beer Pubs and Bars. In London he took a deep dive into the importance of conveying authenticity in your breweries brand message, and explored how being true to yourself, your brand, your values and – most importantly – the beer you make is key to winning hearts and minds in beer’s modern era. 

July 8, 202621 min

#227 | Great Beer, Changing Lives

Simon Rundle. Simon is the founder of Ivybridge, a not-for-profit brewery that is dedicated to providing job opportunities to individuals with learning disabilities. They believe that everyone deserves a chance to succeed. And with every purchase of their beer, customers are not only supporting their mission, but also enjoying a high-quality product, too. The company he started provides paid work, training, and volunteering opportunities for people with learning disabilities. They believe that everyone has the right to fulfilling work and an opportunity to contribute to their community, regardless of their abilities. Their passion for great-tasting beer and their commitment to making a positive social impact are what drives them. At our Brewers Lectures in Topsham in June, Simon outlined how he and the team are dedicated to creating an inclusive and welcoming environment for everyone. He believes that their social enterprise model is not only the right thing to do, but also makes them a stronger and more innovative company. By providing training and support to their employees and volunteers, they’re able to produce high-quality beer that’s enjoyed by our community and beyond.

July 1, 202624 min

#226 | How to Enter Awards – and Win Them!

There is little over a week left to enter the 2026 Brewers Choice Awards. To enter or make your nomination please visit our website www.brewersjournal.info before the 10th July. Showcasing and celebrating the finest beers and breweries from around the globe is one of the most rewarding parts of the brewing industry. But for these events to happen, breweries need to be prepared to show off their latest creations and decorated judges from far and wide need to assess the great and good. So what better opportunity to hear from Lotte Peplow. Lotte is is the Brewers Association’s American Craft Beer Ambassador for Europe. Her role is to identify opportunities for international expansion of American craft beer and to raise awareness about the quality, diversity and innovation from America’s small and independent craft brewers. Based in London, UK she’s a Certified Cicerone, Beer Sommelier, beer writer, author, international beer judge and keen beer and food pairing advocate. And in judging beer competitions around the world, she knows the dos and don’ts when it comes to entering these contests and also how to judge them, too. So in this episode, we revisit our talk from Lotte about the different competitions available to brewers, unearth some tips and tricks for entering (and winning!) and also essential information on how to become a beer judge. Image: Nic Crilly-Hargave

June 24, 202626 min

#225 | Catherine Webber, Attic Brew Co

A move from the corporate world to craft beer is path trodden by many of this sector’s brewers, business owners and beer professionals. And since taking the plunge for herself, Catherine Webber has become a well-known and much-loved figure in the fantastic fabric that is beer and hospitality. Catherine is the brand and business development manager at Attic Brew Co. Celebrating more than four years with the Birmingham brewery this year, Catherine previously worked for Mondelez International in food safety, quality and training before the world of beer would come calling… A love of cask beer, and an active presence in UK beer festivals would lead Catherine into the industry. The founder of Brum Beer Babs, she’s also now an integral part of the team at Attic Brew Co. Founded by Sam Back and Oli Hurlow, the brewery is built on hard graft, creativity and community. What started in an attic in Kings Heath has grown into the largest independent brewery in the West Midlands. A brewery that is still owner-operated, still self-funded, and still grounded in the community. In this episode we speak about her role at the business and how strong core range has been a focal point of the company’s ongoing growth and expansion. We discuss those early days drinking in Birmingham and how early experiences with figures such as Andy Parker and Brian Dickson gave her a sense of belonging. We also speak on Catherine’s work, alongside friends and industry peers, to make the beer industry a more inclusive and diverse environment but why more needs to be done, too.

June 17, 202624 min

#224 | Leaving a Legacy

When you’ve worked in the fields of technology, restaurants, modelling and music management, where do you turn next? For Michel Lu, that meant the world of drinks. And he’s on a mission to bring the diverse, rich tapestry of Asia, and the untold myriad of flavours it boasts, to consumers through a series of drinks designed to showcase just that. Michel Lu is the founder of The Orientalist Spirits. A company described as the world’s first premium pan-Asian craft spirits company. They produce a range with an award-winning collection of artisanal spirits crafted from only the best premium ingredients sourced directly and ethically from the Orient. But for this drinks business founder, Michel’s story is far from conventional. And that’s why this week we’re taking a brief departure from the world of beer to shine the spotlight on spirits. Before entering the world of drinks, Michel was the man behind Elite Model Management’s success in Asia, where he personally managed supermodels like Naomi Campbell, Linda Evangelista, and Claudia Schiffer. Michel also created the world’s first Asian girl band, Jungk, in collaboration with music legend Malcolm McLaren. After exiting the entertainment industry, Michel co-wrote a movie script, launched a record label, and built a mini empire in the food and beverage space. He’s has also made a mark in the tech industry as the Asian director of a New York-based tech advisory and venture fund and is currently exploring the exciting opportunities presented by robotics, artificial intelligence, and other Web3 technologies. But in today’s episode we’re looking at his plans for The Orientalist Spirits. Later this month London will host Taste The Orient. A collaboration between London Cocktail Week founders Hannah Sharman-Cox and Siobhán Payne and The Orientalist, its a first-of-its-kind event that brings together 45 of London’s leading Asian bars and restaurants. We discuss how his career to-date has led Michel up to this point, the challenges and opportunities presented by working with countless Asian ingredients and why starting a drinks business is his own way of leaving a legacy.

June 10, 202619 min

#223 | Alternatives in Alcohol

It’s looking like some more excellent weather for much of the UK this weekend. And with higher temperatures and blissful sunshine, there is also an increased appetite for refreshing beautiful beverages. And while we primarily focus on the wonderful world of beer and brewing here at The Brewers Journal, it’s important to take time to look at the excellent innovation taking place across the wider world of drinks. So at our Brewers Congress last Autumn, we invited the team at Botivo to share their story. Botivo, which is non-alcoholic, is an intensely refreshing aperitivo with a bittersweet backbone, herbal notes and a tang of citrus. A big-sipping drink hand-blended in small batches at Lannock Farm, the Botivo blend of five raw ingredients takes over 1 year from start to finish. And the production manager at Botivo is Francesca Nikita Corradin. In her career Francesca has brewed across Europe and joined Botivo as a production supervisor in December 2023 before being promoted to production manager earlier in 2025. In London she was joined by Sam Paget-Steavenson, co-founder of Botivo, to share their experiences and expertise in creating and building a non-alcoholic brand. In addition to talking us through the process, they explained that we live in a world of moderation and we’re constantly told that less is better. So as a result, they created a drink that brings the true craft and depth of flavour we all see in the alcohol category to the non-alc category. And this meant using real ingredients, no flavourings and low intervention techniques. Image Credit: Botivo/Steven Joyce

June 3, 202635 min

#222 | Palindrome Brew Co

It’s official. Beer festival season is in full swing. We’re seeing new beers and new collaborations at every turn. What’s even better is that we’re seeing new breweries come to life, too. And in London last week, the capital’s latest brewing business sprung into life. So say hello to South London’s Palindrome Brew Co. Founded by Paul McTernan and Alin Sas, they’re on a mission to make their mark with a community-focused brewery that puts hazy, hop-forward beers at the fore. But that’s not to say you shouldn’t expect other styles, too. Combining Paul’s wealth of sales experience working for companies such as Verdant with Alin’s deep knowledge of the industry, they’ve also enlisted Shawn Vail. Shawn is a graduate of the Siebel Institute of Technology. Moving over from the USA, he has previously worked for Stone Brewing Co among others, too.And last Saturday the team made their festival debut at Drop Project’s excellent Friend’s Fest, pouring their maiden IPA and DIPA releases. So what better time to catch up with one of the UK’s most exciting new outfits. In this episode we speak with Paul to learn about how Palindrome came to be. Why leaving his dream job at Verdant was a step he needed to take and the brewery’s focus on kegged output. We also discuss how Shawn’s brewing prowess is already paying dividends and why figures such as Elusive Brewing’s Andy Parker played a key role in setting Paul on his own path in beer. Photo Credit: Chris Coulson

May 20, 202624 min

#221 | 13 years of Beautiful Beer

Starting this June we’re opening entries for the 2026 Brewers Choice Awards So what better time to revisit our visit to the 2024 winners of our ‘Brewery of the Year’ category – Wiper and True. The brewery, which is known for beers such as its Kaleidoscope Pale Ale, Milkshake Milk Stout and a wealth of other fantastic creations besides, toasts its 13th anniversary in 2026. Based in Bristol, their goal is clear – that’s to make beautiful beer. Whether it’s at their original site at St Werburgh’s, which is focused on barrel ageing and mixed fermentation, or their stunning new Old Market brewery and taproom, the team is fully-focused on the beauty of brewing. In this episode, we revisit our conversation from 2023 with brewery founder Michael Wiper and then head of marketing Alice Howells. We discuss reaching their 10th anniversary, their commitment to sustainability and the exciting road ahead.

May 7, 202620 min

#220 | A Focus on Hop Compounds

Did you catch our excellent recent article? Titled Beyond Aroma: Hop enzymatic activity, diastatic power, and fermentation control, Francesco Lo Bue and Philip Wietstock, Professor and Chair of Brewing and Beverage Technology at TU Berlin, brought together recent research on hop diastatic power with observations on enzyme distribution within the hop cone, to provide a more complete understanding of how hops influence fermentation beyond flavour. As they explain, hops have long been evaluated through aroma and bitterness. That framework no longer reflects how hops behave in modern brewing. So with that in mind, we’re revisiting Francesco’s brilliant talk from our 2025 Brewers Congress. Francesco is an agronomist with a degree in food technology, specialised in hops aromatic compounds. And in London he outlined how hop compounds peak at different times and explained how brewers can bring them all into the beers they brew through a number of actionable tips. We hope you enjoy…

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