We're getting better at this! Pete Brown, Adrian Tierney-Jones and Daniel Neilson discuss themes, events and random stuff hidden in the corner of their imaginations all through the prism of beer. In this episode, they discuss nostalgia and what it means for beer today, our memory of what beer should be and the future of beer. Merrie England, Sputnik, German beers, losing control, sentimentality and how to pronounce palimpsest. 

I Am A Brewer - 10-Minute Masterclass

Original Gravity Radio Ep4: Beer meets... Nostalgia

Welcome to episode 3 of Original Gravity Radio. In this episode, Pete Brown, Adrian Tierney-Jones and Pete Brown touch upon the weighty subject of religion. Religion, spirituality, the Battle of Kursk and chips. Join us for a beer... 

Original Gravity Radio - Ep3 - Beer meets... religion (gulp)

And we're back with Pete Brown and Adrian Tierney-Jones with an episode loosely around the theme 'future archaeology'. No, we don't know what it means either, but it doesn't stop us chatting on about pubs: missing them and how they're not going anywhere, what they'll be like in 1000 years, and how we're moving out of a 'brewing blip'. Oh, and the nature of time plus the three England captains who have played for Scunthorpe United. You know, important stuff. Enjoy!    

Original Gravity Radio - Episode 2. Beer meets... future archeology (we know)

So, it was a pilot, an idea, a moment to take a feature idea from the magazine and bring it to life in the podcast. A freewheeling chat between Pete Brown, Adrian Tierney-Jones and Daniel Neilson. So with the theme of highbrow/lowbrow we still managed to touch upon Paul Gascoigne, the Sword of Damocles, WW1 bombing techniques and, occasionally, beer. We're going to record the next one a bit earlier...  

Original Gravity Radio - Episode 1 - Beer meets... Highbrow/Lowbrow

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. I’m Daniel Neilson and for this episode, I travelled to north Norfolk to speak to Carl Heron, he’s a sales manager and a master brewer at Crisp Malt. In it he discusses common problems and how to get over them - this includes attenuation, flavour and clarity. He knows what he’s talking about. An essential listen! 

Improving attenuation, flavour and clarity Carl Heron of Crisp Malt

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. I’m Daniel Neilson and for this episode beer writer Adrian Tierney-Jones speaks to Alex Wilson of Nottingham’s Black Iris Brewery. Here we’re talking about brewing with fruit. They are masters at this type of brewing - so a listen to their learnings will save you some time and experimentation! And this episode is sponsored by Simply Hops. Simply Hops supplies the best possible quality hops and hop products to Craft Brewers across the UK, Europe and Scandinavia. They love to be at the heart of craft brewing, and work alongside the best brewers to help them produce some of the best beer in the world. As part of the Barth-Haas group they have access to unique hop varieties from the breeding programmes around the world in the US, Australia and Europe, as well as world leading, processing, logistics and storage infrastructure.

How to brew the best beers with fruit by Alex Wilson of Black Iris Brewery

In this episode of the 10-Minute Masterclass from I Am A Brewer, Daniel Neilson travels to Simply Hops in Kent to talk to the hugely knowledgable Phil Lowry. He’s a brewer and sales manager at Simply Hops about how to substitute and extend tight hops. In it, he offers advice about how to make sure you’ve always got enough hops, what to substitute in when you do need more and how to design beers around your hops.  

What to do when you run low on hops with Phil Lowry?

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. For this episode beer writer Adrian Tierney-Jones speaks to John Bryan of Oakham Ales about, yep, his love of Citra. He describes how to squeeze the most of it and the feeling of first finding this hop. This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts. Next week, we’re staying with hops and talking to Phil Lowry about how to make the most of a limited hop supply. 

Making the most of Citra by Oakham's John Bryan

Welcome to the 10-Minute Masterclass from I Am A Brewer. For this episode beer writer Stephen Beaumont travels to Catalonia to hear about an amazing project where the Lo Vilot brewery has its own hops, malt and, now, yeast – they call it the Full Circle Project. Here’s brewer Quiònia Pujol.  This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts. 

La Vilot make beer from their own hops, barley and yeast. Here's how

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. I’m Daniel Neilson and for this episode we headed up to Norfolk to speak to Dr David Griggs, the technical director of Crisp Malt. In it, we spoke about how to improve your beer by using heritage malts. This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts. Next week, we’re heading to Catalonia to hear a remarkable story from Quiònia Pujol who is a brewer at Lo Vilot that grows its own malt, hops and yeast, completing the whole process. 

How to use heritage malts to get your best beer

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. I’m Daniel Neilson and for this episode beer writer Adrian Tierney Jones talks to The Kernel’s Evin O'Riordain about how he approaches mixed fermentation beers – it’s utterly fascinating as you’d expect. This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts. Next week, we’ll be talking to Dr David Griggs - about how to make the most from heritage malts.

Evin O'Riordain of the The Kernel explains how they make their mixed fermentation beers

In this episode, I Am A Brewer headed over to CBC in Denver and spoke to Steve Kurowski from the Colorado Brewers Guild to learn why the state has such an incredible scene and why Colorado brewers put their local community at the heart of their business.    

Why Colorado brewers put their local community at the heart of their business

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. I’m Daniel Neilson and for this episode I headed to Crisp Malt in North Norfolk to talk to Carl Heron, MasterBrewer Craft Brewing Sales Manager about the malting process and the tips to make the very most of the malt for your beer. This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts. We hope you enjoyed this 10 Minute Masterclass from I Am A Brewer, this week sponsored by Crisp Malt, the perfect malt for every brewer. Next week, I’ll be live… ish from the Craft Brewer’s Conference in Denver, Colorado.

How to get the most out of your malt by Master Brewer Carl Heron

Hello, and welcome to the 10-Minute Masterclass from I Am A Brewer. In this episode Canadian writer Stephen Beaumont is in conversation with the masterful brewer and blender, Armand Debelder of Belgium’s 3 Fonteinen. He’s been making and drinking lambic since 1953. Here he talks about his Flemish origins, the amazing revival of spontaneous fermentation and the the most important thing for setting up a coolship.    This episode of the 10 Minute Masterclass is brought to you by Crisp Malt which has lived and breathed malting since 1870. They combine traditional and modern techniques to create an impressive range of malted and non-malted products, including several unique and exclusive barley malts. 

How to perfect mixed ferm beers with Armand Debelder

I Am A Brewer is a podcast, print magazine and weekly newsletter. The I AM A BREWER Radio is an easily-digestible 10-minute masterclass from people at the top of their game. It could be world-class brewers talking about lagers or barrel-ageing, marketing experts talking about social media, or taproom managers chatting about creating the perfect environment... all in around 10 minutes.I AM A BREWER has one cause: To enable breweries to make their best ever beer and succeed in business. We believe that sharing knowledge and inspiring is the way to do this.

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I Am A Brewer - 10-Minute Masterclass

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