Are regenerative Barley and low-impact ingredients the future of sustainable brewing? [Recorded live at Beer X UK, March 2024]

Is regenerative Barley really the future of sustainable malt, or has its benefit been over-hyped?  In this week's episode, Nick hosts a panel debate to hash it out with experts in the field whether this and other low-impact ingredients are the future of sustainable brewing. Recorded at SIBA Beer X in March 2024, Nick is joined by Greg Piley from Stroud Brewery and Ben Richardson, CEO and co-founder of Zevero, a carbon accounting and decarbonisation platform working with more than 15 breweries across the UK to help them measure and reduce their emissions.  Mark Machin from the Soil Association and Gipsy Hill Brewing Company's co-founder, Sam McMeekin, also add their experience and expertise to the discussion. We'd like to offer a big thanks to Neil Walker, Head of Comms and Marketing at SIBA, for granting us exclusive access to this recording. Very much in keeping with the theme this week, Nick is also joined by Charles Faram & Co group technical director Will Rogers to look at regenerative hop farming and research. THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY: Charles Faram & Co (charlesfaram.com) Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA. Crisp Malting Group (crispmalt.com) Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt. FOLLOW HOP FORWARD hopforward.beer | LinkedIn | BlueSky | Instagram