The Brewery on a Hop Farm

seasonal beer

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State of the Brewing Industry Address

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There are a lot of doom and gloom articles in the press at the moment about how bad things are for the brewing industry and hospitality in general. I seem to hear about a new brewery deciding enough is enough almost every week; but there are also success stories of people looking to expand and taking on staff. I think the reasons that some are doing well while others struggle are nuanced – some are beyond anyone’s control, some are industry related, and some due to choices made by individual businesses. I thought I’d talk about what I think some of the issues facing the industry are.

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Vegan & Gluten Free Beer

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We’re seeing an increasing number of our customers asking if we have any gluten-free beers lately – what was once a niche product is now becoming much more mainstream. All our bottles are in fact now gluten free, which I think is important as it allows more people to drink our beer; but how is this possible when grain plays such an important role in brewing?

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Speciality Ingredients

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The boundaries of brewing are constantly being pushed, with brewers experimenting far beyond the traditional ingredients of water, malt, hops, and yeast to create unique flavours and aromas. In this month’s blog I’ll be exploring specialty ingredients and celebrating our two seasonal releases that both include something a little different.

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Collaboration Brews

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A lot of breweries do them, but why go to the effort of a collaboration brew? Well personally one of the things I really like about the brewing industry is that while in another field companies may be keen to protect their trade secrets, brewers are usually quite happy to share advice and ideas to help one another. A collaboration is an opportunity to learn from someone else, share what you know, and maybe come up with something you never would have thought of on your own.

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Identifying Off Flavours In Beers

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Technically any flavour that’s not meant to be in the beer by design is an off flavour, however it’s usually referring to unpleasant flavours that occur as a by-product of issues with brewing or packaging. Even these however can sometimes be a part of a beers character – if someone drinks a beer regularly and suddenly a flavour gets removed, they might be unhappy even if it’s typically seen as a negative!

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How Have Beer Tastes Changed?

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Mild beers have a dedicated following, particularly in the West Midlands, but until a recent resurgence spearheaded by groups such as CAMRA, it has been a style out of favour. From one of the most popular varieties in the 1930s, in some places it was very difficult to even find a mild in the latter half of the 20th century. What causes the fortunes of a style to change so drastically?

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Brewing With Heritage Ingredients

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Our first seasonal release of the year (the first of many exciting ones to come!) is Throwback, a 3.4% pale ale celebrating our British brewing heritage. A history that gave us cask beer, pint measurements, the pub and styles such as IPA and stout is worth celebrating!

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Our Favourite Beer Styles

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It occurred to me that if you aren’t able to visit the tap room in the week, you may not know who any of us are! To that end I thought I’d pepper in a blog every now and then about us; so you know who’s responsible for making and selling Hop Shed beer. First up – what sort of beer do we enjoy?

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Green Hop Beers 2

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As always, the seasonals come thick and fast going into Autumn as it’s harvest time on the farm, which means green hop season, there’s a chance it could be the shortest distance hops have to travel from field to beer in the world!

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