The Good, The Bad & The Fuggley Podcast

ThE GOOD, THE BAD & THE FUGGLEY PODCAST

2025 Growing Season Recap

RECAP THE 2025 GROWING SEASON

Harvest is over so let’s recap on the 2025 growing season, as we hear from 3 hop growers and our own Technical Director Will Rogers

Will sits down with growers Chris, Matt and James to chat through a season that was… well, fuggley in more ways than one. With heatwaves and climate battles, the growers tell all on what it really takes to grow top quality hops throughout these challenging conditions.

They discuss top-notch farm innovations from brand new kilns, irrigation system potential and new hops being planted!

FIVE MINUTES WITH FARAM

This image shows Faram's Mariana and Casey from Girls Who Grain in the latest Five Minutes with Faram segment

Five Minutes with Faram featuring Casey from Girls Who Grain

Casey, introduce yourself and tell us a bit about your business

Casey: I’m Casey Welland, owner of Girls Who Grind Coffee. I started the roastery eight years ago. A few years ago, I decided to explore beer. After a long wait, it finally happened. The new brand is Girls Who Grain Beer, and our first release is Oh My Goth Coffee Stout.

Why is it so important to you to only use ingredients grown by women?

Casey: Girls Who Grind Coffee began with two passions: coffee and women’s empowerment. The coffee industry is male-dominated, so we source all our beans from female producers. As I enter beer, I want to highlight women’s work again. Agriculture also lacks women in leadership roles. Because of that, sourcing female-grown beer ingredients can be tough. Still, I aim to brew a beer made entirely with ingredients grown by women. For now, we use hops from Sarah Hawkins and vanilla grown by women in Tonga.

Mariana: It’s an amazing concept.

Casey: Thank you. Only about 19% of UK businesses are owned by women. Meanwhile, women do most agricultural labour worldwide. They rarely lead. I want to change that narrative.

How did you choose the coffee for your beer?

Casey: The beer needed a bold, dark roast that could shine through. Oh My Goth was perfect because it is our darkest roast.

Do you find any similarities between coffee and beer?

Casey: Both involve tasting, language, and sensory training. I’m a Q grader, so I use specific tasting terms. Beer has the same energy. Both drinks also bring people together, which matters to me.

Casey: Today’s world is digital and often isolating. These drinks give people a chance to connect in person.

Favourite beer destination – UK or Worldwide?

Casey: Recently, I loved a small bar in Barcelona. They played jazz and had many non-alcoholic beers. I don’t drink alcohol, but I love beer flavour. In Spain, non-alcoholic beer is normal and widely available.

What’s one essential item on your work day?

Casey: Coffee, of course! But honestly, my phone. I dislike relying on it, yet it’s vital for marketing.

Do you listen to anything during your work day? Album, Music, Podcast?

Casey: If the team is busy, I play LCD Soundsystem to boost energy. For calm mornings, I choose folk or Americana. I love Doc Watson and Big Thief. If Harry Styles comes on, I’m definitely dancing.

If you weren’t in this industry, what would you be doing?

Casey: I’d probably be a park ranger. I love the idea of hiking all day and living in a quiet cabin. I studied sociology, so I might also do research in gender studies.

Who’s your biggest professional inspiration?

Casey: Many female business owners inspire me. We need more women in leadership. When I freeze during interviews, I tend to say Oprah, so I’ll say Oprah again!

Any hobbies outside work?

Casey: I love hiking and spending time outdoors. I also enjoy reading emotional, dramatic novels. Nicholas Sparks always makes me cry.

What will be your next beer release?

Casey: I want to brew Girl Crush IPA. I love fruity and hoppy beers, so I’m excited for it.

What’s next for you in the industry?

Casey: I want to expand the range and continue sourcing ingredients grown by women. I’m excited to grow the brand and release more beers.

The conversation keeps flowing as Faram’s Mariana meets Casey from Girls Who Grain Beer, whose mission is to highlight the work that women do in agriculture across the world!

THIS BEER QUALITY PODCAST IS ALSO AVAILALE ON

This image shows Faram's Will joined by hop growers Matt. Chris and James for episode 11 of the Spreading Hoppiness Podcast - 2025 Harvest Update | The Good, the Bad & The Fuggly

Would you rather read than watch or listen?
Check out the detailed summary below

Hop Growing Challenges & Lessons from 2025

Faram’s Will (Group Technical Director at Charles Faram) sits down with hop growers Chris (Brookhouse Farm), Matt (Hawkins Farming) and James (Hampton Estate) to reflect on a challenging 2025 season. This episode gives listeners a rare behind-the-scenes look at the realities of hop farming, from unpredictable yields and heat-stressed varieties to strategies for maintaining quality despite the weather.

Season Recap – Lessons from the Field

The team discusses what worked, what didn’t, and how they adapted throughout the season:

  • Soil and nutrient management to support stressed plants
  • Watering strategies for heatwaves and drought
  • Pest and disease monitoring in changing conditions

Planning for the Future

Looking ahead, the growers share practical tips for winter care, replanting, and soil preparation:

  • Cover crops to improve soil health
  • Subsoiling and mulching to retain moisture
  • Programs for replanting stressed or low-yielding rows

Investing in Infrastructure and People

Labour challenges, mechanisation, and investment in farm infrastructure are key to long-term resilience. The team also reflects on how training and knowledge-sharing help keep operations running smoothly.

Chris sums up the philosophy of the 2025 season: “You can’t control the weather, but you can control how prepared you are. Planning now makes next year’s crop stronger.”

Biostimulants and Plant Health in 2025

Before wrapping up, Faram’s Will talks to hop growers Chris, James and Matt about the emerging use of bio stimulants in the field. This gives listeners insight into practical strategies for improving plant resilience, stress management, and soil health.

Exploring Biostimulants – What’s Being Tried

The team reflects on their 2025 trials:

  • Seaweed-based products applied alongside conventional fungicides to reduce heat stress
  • Compost teas and liquid nitrogen combined with a carbon source to enhance soil biology
  • Collaboration with experts like Jimmy Barrett to explore new approaches

James notes that while it’s difficult to quantify the impact, bio stimulants seem to improve plant robustness: “It strengthens the outside of the plant, helping it recover better from disease and stress.” Chris adds that healthy soil biology is key: “If we get the soil right, the roots are stronger, and the plants suffer less from disease.”

Reflections on the Season

Growers report that bio stimulant use this year coincided with better recovery from downy mildew and reduced stunting compared with previous seasons. While exact effects remain tricky to measure, there’s optimism that these products can support healthier, more resilient hops.

Will concludes with reassurance for brewers: “We have a really good crop of high-quality hops this year. While yields were mixed, the quality is excellent, and brewers should have no issues using them in their beers.”

Key images from the beer quality podcast

“Well, I can say we have a really good crop of hops for brewers to brew with this year."

Hop Leaf 2 / Hop News