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#long-reads

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news2026-07-01
How AI-led transformation helped a major brewer grow
In working with partners across the globe, Asahi Europe & International has turned complex growth into a momentum for reinvention. Here is how they did it. When your brand is built on almost 150 years of tradition, you approach change carefully. In 2021, brewery giant Asahi Europe & International had bold ambitions for the future, but...
by Tim1 view
long-readssciencescience-technology
news2026-06-30
Hose selection | Why it matters to your brewery
A brewery’s output is only as good as the weakest link in its transfer system. Selecting the right hose is not a minor procurement detail, it is an essential strategy for strict quality assurance and sustained financial performance. Here is why hose selection matters in breweries In the brewing industry, massive investments are routinely funnelled...
by Tim1 view
long-readssciencescience-technology
news2026-06-29
Summer Report 2026 | Grain
The global beer malt market is set to grow at CAGR (Compound Annual Growth Rate) of 6.4% over the next seven years to £6.2 billion, according to new research. The market size was valued at £3.18 billion in 2024 and is poised to grow from £3.6 billion in 2025 to £6.2 billion by 2033. According...
by Tim1 view
long-readsbrewers-intelligence
news2026-06-29
Summer Report 2026 | Sales
With the latest heatwave coming to an end but another on the horizon, consumers are turning to particular styles to quench their thirst. And for many, that means fruit-forward lagers and pale ales. With the World Cup in full-flow, consumers are contributing to major revenue boosts in the on-trade. Figures from the British Beer and...
by Tim1 view
long-readsbrewers-intelligence
news2026-06-29
Summer Report 2026 | Hops
The development of new hops, and the health of existing crops, play an integral role in the beers we brew. Here, Barth Haas share their latest crop update detailing acreage and plant development in Germany, as well as the Czech Republic, Poland, Slovenia and the USA. The area under cultivation in Germany decreased by 1,101...
by Tim1 view
long-readsbrewers-intelligence
news2026-06-29
Summer Report 2026 | Yeast
Just what are thiols? And just how can we debunk them? In this article Alix Blease from Lallemand highlights the key findings in recent papers from the field and breaks down some of the scientific jargon with the aim that you are able to apply these findings to your own beer. When I started at...
by Tim1 view
long-readsbrewers-intelligence
news2026-06-25
Meeting the evolving expectations of the more mindful drinker
The more mindful drinker of today has evolving expectations. In creating the brand strategy and packaging identity for Cisk Session, a new lower-alcohol addition to the Cisk portfolio, brand design agency bluemarlin says recognising the fundamental shift in drinking culture was key. Charlie Spiers, bluemarlin account director, explains more. The launch builds on bluemarlin’s longstanding...
by Tim1 view
long-readscommenttalking-point
news2026-06-24
Building community and breaking barriers | Catherine Webber
The transition from the structured corporate world to the independent craft beer sector is a path well-trodden by many of the industry’s most passionate brewers, business owners, and professionals. For Catherine Webber, taking that leap has transformed her into a widely recognised and celebrated figure within the UK’s vibrant beer and hospitality landscape. Today, she...
by Tim1 view
long-readsthe-big-interviewukunited-kingdom
news2026-06-23
Cutting energy costs at your brewery | Practical steps to take
Breweries continue to face pressure from rising taxation, wage and National Insurance increases, property costs and energy bills. As a result, many brewers are looking at what action they can take today to reduce costs and improve resilience. Here Joe Allen-Houlder from Glenfield Electrical explains how breweries can cut costs when it comes to energy...
by Tim1 view
long-readsscience
news2026-06-12
Remembering Alex Lawes
In March of this year the global brewing community lost one of its most-loved figures. Alex Lawes, the revered and respected co-founder of Dublin’s Whiplash brewery and Fidelity Bar & Studio, has left an indelible mark on the beer community and countless others outside it, too. Here his friend and co-founder Alan Wolfe, alongside others...
by Tim3 views
long-readsalan-wolfealex-lawesballyfermotbrian-dicksonfidelity
news2026-06-11
Homebrew Hero | Jim Rangeley
One of the UK’s most regarded brewers, Jim Rangeley is known for his ability to brew a wealth of different beer styles. But it’s his passion for mixed fermentation that really excites our very own ‘2024 Brewers Choice – Brewer of The Year’. Here Jim, the lead brewer at Abbeydale Brewery’s Funk Dungeon mixed fermentation...
by Tim4 views
long-readshombrewinghomebrewhomebrew-hero
news2026-06-11
Brew My Beer | Blood Orange Nettle Sour
You’ve read all about Jim’s homebrewing journey and now it’s time to learn how to make one of his favourite beers- Blood Orange Nettle Sour. This is one of my favourites to make and has become a seasonal, we produce it with our friends at Locksley Distillery. Annually they produce a blood orange liquor called...
by Tim4 views
long-readsbrew-my-beerhomebrew-herohomebrewingjim-rangeley
news2026-06-02
New beginnings in Lincolnshire
One of Lincolnshire’s ongoing brewery successes sits next to Heckington railway station and below an imposing eight-sailed windmill (with accompanying shop and museum). Next to the brewery is a quaint volunteer-run tea room, opening onto a beautifully maintained garden and courtyard. It’s a lovely spot to enjoy a drink and a bite to eat, and...
by Tim1 view
long-readsmeet-the-brewery
news2026-06-01
Why education, innovation and resilience are the long-term ambitions for brewing and distilling
Dr Nathan Skillen is an assistant professor of sustainability in Heriot-Watt’s International Centre for Brewing and Distilling. Here, he explains how addressing the knowledge and skills gap associated with sustainable brewing and distilling, plus Heriot-Watt’s plans for a new centre, will safeguard the future of these vital industries When it comes to improving the fortunes...
by Tim4 views
long-readsdigital-takeover
news2026-05-27
Dear John | Stick to a beer
When you’re out for a beer do you mix things up or find one you like and remain with it? John Keeling, recovering from a recent knee operation, has his own views and his sticking to them. Well since I spoke to you last, I have been into hospital for a new knee and I...
by Tim3 views
long-readsalex-lawesbeerdear-johnjohn-keelingpub
news2026-05-20
When AI and a brewery compete for the same electricity, who wins?
When AI and a brewery compete for the same electricity, who wins? Dr Phil Wu, the founder and director of Absolar Solutions, a commercial solar and battery storage company, shines the spotlight on the energy allocation question that the AI boom is quietly forcing onto the agenda. Somewhere in the United Kingdom, a planning application...
by Tim3 views
long-readsabsolar-solutionsbrewerydigital-takeoverdr-phil-wuenergy
news2026-05-14
Brewing beer with food waste – lessons from seven European craft brewers
Brewing with surplus bread, bakery waste and other discarded food is moving from experimental novelty to a rising sustainability practice within the craft beer industry. But what does it actually take to make it work? Based on research of seven European craft breweries this article from Milica Končar, an alumnus of the University of Edinburgh,...
by Tim3 views
long-readsbrussels-beer-projectcrumbs-brewingdigital-takeoverfood-wastemilica-koncar
news2026-05-13
How tank design impacts brewery hygiene (and what brewers should look for)
Maintaining high standards of hygiene is fundamental to consistent, high-quality brewing. While cleaning regimes, chemicals and processes all play a critical role, one factor is often overlooked: the design of the tank itself. Even the most rigorous cleaning protocol can be undermined by poor vessel design. Small details such as weld quality, surface finish and...
by Tim3 views
long-readssciencescience-technologyscience-and-technology
news2026-05-12
Hygiene | The importance of consistency
You never get a second chance to make a first impression. That age-old adage is especially true when it comes to winning over the approval of discerning beer lovers. For the lesser-known breweries, the need to make that first customer experience an all-round palate-pleaser is absolutely critical. Your branding could be powerful, eye-catching and memorable,...
by Tim3 views
long-readscomment
news2026-05-06
Preparing the perfect pint of cask
A beautiful pint of perfectly conditioned cask beer is one of life’s great joys. But just how do we prepare the perfect pint? Paul Davies, founder of the award-winning AleHunters, and formerly part of the quality team at Fuller’s, is on hand to explain all. Enjoying a pint of perfectly conditioned cask, at the correct...
by Tim3 views
long-readsalehunterscask-beercask-marquecellaringdispense
news2026-05-05
Seeing Beer Differently | Figura and Greene King
Quality control has always sat at the heart of brewing, but many of the methods used to assure it have changed surprisingly little over the centuries. Today, a new generation of analytical tools is giving brewers faster insight into what is happening inside their beer, often long before problems become visible. An ongoing collaboration between...
by Tim3 views
long-readsfiguragreene-kingmicrobiologysciencescience-and-technology
news2026-05-01
How a Scottish Brewery rethought the IPA
When Wasted Degrees switched to multi-strain kveik yeast, they didn’t just change their fermentation profile — they cut their dry hop rate, improved their yield, and ended up with a better beer. There is a moment in many breweries when a process that has always worked begins to feel like it could work better. For...
by Tim5 views
long-readskveikkveik-yeasterywasted-degrees
news2026-04-29
Beyond Aroma: Hop enzymatic activity, diastatic power, and fermentation control
Hops have long been evaluated through aroma and bitterness. That framework no longer reflects how hops behave in modern brewing. As dry hopping has become central to many beer styles, brewers are increasingly exposed to unintended re-fermentation, variability in final gravity, and instability in package. These effects are not random. They are driven, in part,...
by Tim5 views
long-readsfermentationfrancesco-lo-buehopsphilip-wietstocktu-berlin
news2026-04-24
Are UK breweries keeping their cool?
Steve Ennis, manufacturing sector manager for Aggreko, unpacks the findings of company’s latest temperature control survey, and maps out future cooling strategies for the sector amid rising temperatures, squeezed capex budgets, and the ongoing F-gas phasedown. The broad umbrella of industrial HVAC plays a critical – yet often unsung – role in the UK brewing...
by Tim5 views
long-readsaggrekocooling

How AI-led transformation helped a major brewer grow

Hose selection | Why it matters to your brewery

Summer Report 2026 | Grain

Summer Report 2026 | Sales

Summer Report 2026 | Hops

Summer Report 2026 | Yeast

Meeting the evolving expectations of the more mindful drinker

Building community and breaking barriers | Catherine Webber

Cutting energy costs at your brewery | Practical steps to take

Remembering Alex Lawes

Homebrew Hero | Jim Rangeley

Brew My Beer | Blood Orange Nettle Sour

New beginnings in Lincolnshire

Why education, innovation and resilience are the long-term ambitions for brewing and distilling

Dear John | Stick to a beer

When AI and a brewery compete for the same electricity, who wins?

Brewing beer with food waste – lessons from seven European craft brewers

How tank design impacts brewery hygiene (and what brewers should look for)

Hygiene | The importance of consistency

Preparing the perfect pint of cask

Seeing Beer Differently | Figura and Greene King

How a Scottish Brewery rethought the IPA

Beyond Aroma: Hop enzymatic activity, diastatic power, and fermentation control

Are UK breweries keeping their cool?