NO QUESTION IS A STUPID QUESTION
Brewing Supplier Partners | From innovations in brewing to the checks that could save you time, money and future headaches, we discuss the questions you should be asking and the answers you need to know.
LET'S HEAR FROM OUR SUPPLIER PARTNERS!
FEATURING SUPPLIER PARTNERS FROM CRISP MALT, FERMENTIS, MURPHY & SON AND WEYERMANN®
No question’s a stupid question, that’s this week’s theme on the Spreading Hoppiness podcast!
We’ve gathered four of our supplier partners from Crisp Malt, Fermentis, Murphy & Son and Weyermann®. They each share their latest updates. From innovations in brewing to the checks that could save you time, money and future headaches, we discuss the questions you should be asking and the answers you need to know.
FIVE MINUTES WITH FARAM
TOM FROM DELPHIC BREWING CO
Five Minutes with Faram – Delphic Brewing Co
Patrick Whittle:
Hello everyone, it’s time for another Five Minutes with Faram. Today I’m at Delphic Brewing Company with Head Brewer Tom Broadbank. Tom, tell us a little about yourself and the brewery.
Tom Broadbank:
I’m Tom Broadbank, Head Brewer at Delphic Brewing Company. We’re based in Newbury, Berkshire, and have been brewing for around six and a half years. We moved into our current premises about two years ago.
Patrick Whittle:
What’s your favourite hop to work with and why?
Tom Broadbank:
Probably Citra. It’s a classic brewer’s favourite because it’s incredibly versatile, works across a wide range of styles, and is consistently high quality. We use it in our core pale ale as well as many of our New World-style IPAs.
Patrick Whittle:
Tell me about a beer epiphany moment.
Tom Broadbank:
From a drinking perspective, some of the early double IPAs from Cloudwater and Vocation were real eye-openers for me. They completely changed my perception of what beer could be. From a brewing perspective, discovering that lactose dissolves perfectly when added through the hop back rather than directly into the kettle was a game changer. It made the process far simpler and more efficient.
Patrick Whittle:
What’s your favourite beer destination?
Tom Broadbank:
For traditional cask beer, I’d choose The Bell Inn in Aldworth. If I wanted a broader range of beer styles, I’d head to The Nag’s Head in Reading. Both are fantastic venues.
Patrick Whittle:
What’s an underrated ingredient brewers should pay more attention to?
Tom Broadbank:
I’m not sure there’s an ingredient brewers don’t already talk about, but I’ve been really impressed by the Abstrax and Skyfarm flavour products. The fruit extracts work brilliantly alongside fruit purées, while the hop extracts are useful for boosting hop character and improving efficiency.
Patrick Whittle:
What’s your most memorable brew day moment?
Tom Broadbank:
Unfortunately, it’s a bad one. At a previous brewery, a rat somehow found its way into the grist case and ended up in the mash. It was discovered when the mash was being dug out and, unsurprisingly, the entire brew had to be discarded. It’s not a day anyone involved is likely to forget.
Patrick Whittle:
What do you wish drinkers understood more about brewing?
Tom Broadbank:
The cost of producing high-quality craft beer. Ingredients, energy and labour all come at a premium, especially for smaller breweries. Craft beer is a premium product and can’t really be compared directly to mass-produced beer.
Patrick Whittle:
Outside of brewing, what keeps you sane?
Tom Broadbank:
Most of my spare time is spent with my young daughter, Erin. When I do get some free time, I enjoy playing darts and unwinding away from the brewery.
Patrick Whittle:
If you weren’t brewing, what would you be doing?
Tom Broadbank:
I studied Video Game Technology at university, so I’d probably be working somewhere in the gaming industry. That said, I quickly realised I enjoy playing video games far more than making them.
Patrick Whittle:
What experiment taught you the most, even if it failed?
Tom Broadbank:
Trying to grind cacao nibs and use them in the hop back. It seemed like a good idea at the time, but it repeatedly blocked the filters and dramatically slowed down the brewing process. It was a useful lesson that not everything belongs in the hop back.
Patrick Whittle:
What beer are you desperate to brew?
Tom Broadbank:
I’d love to brew more sour beers and experiment with a Twister-inspired ice cream sour. The combination of lime and pineapple flavours could be great fun, especially during the summer months.
Patrick Whittle:
What skill separates a good brewer from a great brewer?
Tom Broadbank:
Using the best possible ingredients and knowing when not to compromise. Fresh, high-quality ingredients make a huge difference, and great brewers understand the importance of maintaining standards rather than cutting corners for a little extra margin. Regularly monitoring water chemistry is equally important.
Patrick Whittle:
Fuggles or Goldings?
Tom Broadbank:
Goldings every time. I’ve never been a huge fan of Fuggles, although some of that may be down to memories of working with poorly stored hops years ago. Perhaps a brew with perfectly fresh Fuggles could change my mind one day, but for now it’s Goldings all the way.
For this month’s Five Minutes with Faram, Paddie heads to South East England to chat with Tom from Delphic Brewing Co. He shares all the details about his best and worst brew days, what you should be adding in the hop back, and the one thing you definitely don’t want to find in your mash tun!
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Check out the detailed summary below
No Question is a Stupid Question – Industry Insights from Brewing Experts
Episode 4 of Spreading Hoppiness brings together four of Charles Faram’s key supplier partners – Fermentis, Murphy & Son, Weyermann® and Crisp Malt – to discuss the latest innovations, brewing trends, technical challenges and future developments shaping the brewing industry.
From advancements in yeast technology and low-alcohol brewing to malt innovation, sustainability initiatives and quality control, this episode highlights how brewers can stay ahead of changing consumer demands while continuing to produce high-quality beer.
Fermentis – New Yeast Technologies and the Future of Fermentation
Patrick Whittle begins by speaking with Jim Wilson, Sales Manager for Fermentis across the UK, Ireland and the Faroe Islands. Jim explains Fermentis’ position within the wider Lesaffre Group, the world’s largest yeast manufacturer, before outlining some of the latest developments in yeast technology.
A major focus is the launch of SafLager™ SH-45, a new lager strain designed to maximise biotransformation during fermentation. The yeast is particularly effective at unlocking bound thiols when hops are added during fermentation, creating new aroma and flavour compounds that would otherwise remain inaccessible. Jim highlights examples where familiar hop varieties produced entirely different flavour profiles when paired with the strain, making it particularly attractive for hop-forward lagers, IPLs and modern pale ales.
The discussion then turns to LA-02, Fermentis’ latest low-alcohol brewing yeast. Unlike the company’s original LA-01 strain, LA-02 is a non-saccharomyces yeast that offers a much more neutral flavour profile. This allows brewers to showcase hop character more effectively while producing beers with extremely low alcohol content. The launch reflects the continued growth of the no- and low-alcohol category and Fermentis’ commitment to providing brewers with greater flexibility and flavour options.
Functional Beverages on the Rise
Jim identifies functional beverages as one of the most significant emerging trends in the drinks industry. Drawing comparisons with the early growth of craft beer, he predicts rapid expansion as consumers increasingly seek products that offer benefits beyond traditional alcohol consumption.
He explains that breweries are uniquely positioned to enter this market because they already possess the equipment, technical knowledge and creativity required to develop functional beverages. Fermentis is actively exploring solutions that improve mouthfeel, flavour and fermentation performance within this growing category.
The Future of Yeast Development
Looking ahead, Jim predicts greater use of non-saccharomyces yeasts across both alcoholic and non-alcoholic beverages. He also discusses advancements in yeast hybridisation, where desirable traits from different strains are combined to create entirely new brewing characteristics.
The conversation highlights how yeast development shares many similarities with hop breeding. New strains can take years to develop, test, propagate and commercialise, requiring researchers to anticipate future market demands long before products reach brewers.
One Key Message for Brewers
Jim’s advice focuses on understanding malt variability. While yeast remains genetically consistent from batch to batch, barley crops are heavily influenced by seasonal weather patterns and climate change. Variations in nitrogen levels and malt composition can significantly affect fermentation performance.
He encourages brewers to monitor malt specifications closely, particularly when crop years change, and to make small adjustments to mashing regimes or nutrient additions where necessary to maintain consistency.
Murphy & Son – Shelf-Life Innovation and Solving Brewing Mysteries
Patrick is joined by Tom Evans, Technical Sales Manager, and James Herron, Senior R&D Scientist at Murphy & Son.
The discussion begins with new product developments aimed at improving beer stability and shelf life. Murphy’s are currently developing a blended stabilisation solution combining Brewty and Mashlife. The objective is to provide brewers with a cost-effective way to reduce oxidation, maintain freshness and improve shelf stability, particularly for packaged beers destined for supermarkets, export markets and extended storage.
The pair explain how oxidation reactions often begin during mashing and boiling, making early intervention critical. By targeting metal ions that catalyse oxidation reactions, brewers can protect flavour, colour and aroma long before packaging.
Tackling Complex Brewery Problems
James shares one of the most unusual technical investigations currently underway. A brewery operating sterile filtration systems was still experiencing significant sediment formation in bottles despite following rigorous cleaning and quality-control procedures.
The issue has proven difficult to diagnose, with potential links to wild yeast or bacterial contamination despite no obvious process failures. The case highlights the importance of site visits, collaborative troubleshooting and detailed laboratory analysis when solving brewing challenges.
Common Problems Seen in Breweries
Both Tom and James identify haze issues as one of the most common technical enquiries they receive.
While brewers often assume they need more clarification products, the reality is frequently the opposite. Overdosing finings, kettle additives or processing aids can create unintended downstream effects, including fermentation stress, reduced clarity and unstable beer.
The pair stress the importance of regularly reviewing dosage rates rather than continually increasing additions whenever issues arise.
Water Quality and Raw Material Variability
Another recurring theme is the importance of monitoring water chemistry and seasonal changes in malt quality.
Tom explains that many breweries assume their local water supply remains constant, when in reality seasonal rainfall, reservoir changes and treatment adjustments can significantly alter water composition throughout the year.
Both speakers encourage brewers to regularly test their brewing liquor and monitor wort clarity as new malt crops enter production. Small changes in calcium levels, alkalinity or protein content can have significant impacts throughout the brewing process.
Future Brewing Trends
Looking ahead, both Tom and James believe no- and low-alcohol beer will continue growing, although growth rates may eventually stabilise.
They also see increasing opportunities for beers in the two to three percent ABV range, offering consumers flavourful alternatives to both standard-strength beer and alcohol-free products.
While high-ABV beers will remain popular among enthusiasts, they expect these beers to become more specialised products aimed at specific occasions rather than mainstream consumption.
Their final message is simple: there is no such thing as a stupid brewing question, and brewers should never hesitate to seek technical support.
Weyermann® – Heritage Malt, Innovation and Hidden Flavour Opportunities
Patrick next speaks with Axel Jany, International Malting and Brewing Expert at Weyermann®.
Axel discusses Weyermann’s long-standing history as a family-owned maltster and explains how speciality malts have been central to the company’s identity since its founding in 1879.
One significant recent investment has been the addition of flour milling facilities, allowing Weyermann® to expand into new markets while continuing to focus on speciality grain products.
The Return of Heritage Barley Varieties
A major topic is the growing interest in heritage barley varieties.
While modern barley breeding programmes focus heavily on yield, disease resistance and climate resilience, Axel explains that some older varieties possess unique flavour characteristics that have been largely lost over time.
Weyermann® has worked to reintroduce varieties such as Isaria 1924, one of Germany’s oldest recognised spring barley varieties. These heritage grains provide brewers with additional flavour complexity, particularly in lighter beer styles where malt character plays a more prominent role.
Craft Lager and Ingredient Authenticity
Axel highlights the continued growth of craft lager and the increasing demand for authentic ingredients that accurately reflect specific beer styles.
One example is Eraclea Pilsner Malt, produced from barley grown near the Mediterranean coast in Italy. By matching ingredients to style origins, brewers can create more authentic flavour experiences and stronger connections to traditional brewing regions.
Smoke Malt as a Secret Ingredient
One of Axel’s most interesting recommendations is the use of smoke malt in unexpected applications.
While heavily smoked beers remain a niche category, small additions of smoke malt can add subtle layers of complexity without creating overt smoky flavours. Used at low inclusion rates, smoke malt can complement caramel malts, enhance depth and create unique flavour dimensions in styles such as red lagers and amber beers.
His advice to brewers is simple: experiment with smoke malt and explore its potential beyond traditional smoked beer styles.
Crisp Malt – Sustainability, Low-Alcohol Brewing and Supporting Growers
The final conversation features Rebecca Gee, Director of Procurement and Logistics, and Steph Brindley, Technical Sales Manager at Crisp Malt.
The discussion begins with brewing trends, where both identify continued growth in low- and no-alcohol beer alongside increasing interest in stouts and rice lagers.
They explain that brewers are actively exploring new ingredients and processes to differentiate their beers while responding to changing consumer preferences.
Sustainability Across the Supply Chain
Sustainability forms a major part of the conversation.
Rebecca outlines how Crisp is working throughout its supply chain to reduce environmental impact, from sourcing barley locally to supporting regenerative farming practices through its Field Forward programme.
The initiative focuses on collecting farm-level data and helping growers make informed decisions about soil health, biodiversity, water management and long-term sustainability.
Importantly, the programme remains farmer-led, allowing individual growers to adapt practices according to their specific land, climate and farming systems.
Climate Change and Crop Consistency
Both speakers acknowledge the increasing challenges posed by climate change.
Extreme weather events, including droughts and prolonged periods of rainfall, are creating greater variation between crop years. As a result, communication between farmers, maltsters and brewers is becoming increasingly important.
Brewers are encouraged to monitor new crop transitions carefully and work closely with suppliers to understand how changing malt specifications may influence brewhouse performance.
Crisp Recycle a bag scheme
The conversation also highlights Crisp’s bag recycling scheme, which enables breweries to recycle malt sacks and packaging materials free of charge.
The collected materials are repurposed into products ranging from garden furniture to playground surfaces, helping reduce waste while supporting sustainability goals across the brewing industry.
Advice for Brewers
Steph’s key piece of advice is for brewers to understand the information contained within their malt certificates of analysis.
By learning what each specification means and how it affects brewing performance, brewers can make more informed decisions, troubleshoot more effectively and maintain greater consistency throughout the brewing process.
Key images from this Brewing Supplier podcast
