In this episode of The Beer Rep Chats With, Martin continues The Fab Four mini-series exploring the four core ingredients of beer, this time focusing on the unsung hero of brewing — yeast. Joining him is Paul Malcolm from WHC Lab, a biotechnology company based in Ireland that’s leading innovation in yeast and fermentation. Together, they dive deep into how yeast shapes the flavour, aroma, and mouthfeel of beer, and why it deserves far more recognition than it gets. Paul explains the differe...
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In this episode of The Beer Rep Chats With, Martin continues The Fab Four mini-series exploring the four core ingredients of beer, this time focusing on the unsung hero of brewing — yeast. Joining him is Paul Malcolm from WHC Lab, a biotechnology company based in Ireland that’s leading innovation in yeast and fermentation. Together, they dive deep into how yeast shapes the flavour, aroma, and mouthfeel of beer, and why it deserves far more recognition than it gets. Paul explains the differe...
From Serving Beer to Brewing It: The Birth of Indie Rabble
The Beer Rep Chats With
35 minutes
3 months ago
From Serving Beer to Brewing It: The Birth of Indie Rabble
In this episode, Martin sits down with Dave Hayward, co-founder of Indie Rabble, to explore the bold journey from running one of Berkshire's best-known micropubs (A Hoppy Place) to launching a community-driven independent brewery. We chat about: How Indie Rabble was born during turbulent times in the industry What it really takes to grow an indie brewery in the current market The release of Indie Pils, their new core range Pilsner Why pubs need to support true independents, not just big ...
The Beer Rep Chats With
In this episode of The Beer Rep Chats With, Martin continues The Fab Four mini-series exploring the four core ingredients of beer, this time focusing on the unsung hero of brewing — yeast. Joining him is Paul Malcolm from WHC Lab, a biotechnology company based in Ireland that’s leading innovation in yeast and fermentation. Together, they dive deep into how yeast shapes the flavour, aroma, and mouthfeel of beer, and why it deserves far more recognition than it gets. Paul explains the differe...
