In the final episode of The Fab Four series, Martin sits down with Ben Saward and Simon Whittington from Muntons to explore the malt that shapes every beer we drink. They break down the malting process of steeping, germination, and kilning, and explain the differences between base malts, specialty malts, roasted malts, and adjuncts. The conversation dives into brewing science, malt extract, consistency, kernel size, modification, and how malt affects everything from lagers to hazy IPAs. Ben ...
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In the final episode of The Fab Four series, Martin sits down with Ben Saward and Simon Whittington from Muntons to explore the malt that shapes every beer we drink. They break down the malting process of steeping, germination, and kilning, and explain the differences between base malts, specialty malts, roasted malts, and adjuncts. The conversation dives into brewing science, malt extract, consistency, kernel size, modification, and how malt affects everything from lagers to hazy IPAs. Ben ...
From Dance Floors to Brew Floors: With Hackney Church Head Brewer Jacob Hobbs
The Beer Rep Chats With
39 minutes
3 months ago
From Dance Floors to Brew Floors: With Hackney Church Head Brewer Jacob Hobbs
In this episode of The Beer Rep Chats With, Martin sits down with Jacob, Head Brewer at Hackney Church Brew Co to explore his inspiring path from training as a contemporary dancer to head brewer. Jacob shares the story behind Hackney Church Brew Co, a London-based independent brewery that’s all about community, creativity, and great beer. He talks about his brewing philosophy, how the team develops new recipes, and what it means to create beers that welcome everyone — from casual drinkers to...
The Beer Rep Chats With
In the final episode of The Fab Four series, Martin sits down with Ben Saward and Simon Whittington from Muntons to explore the malt that shapes every beer we drink. They break down the malting process of steeping, germination, and kilning, and explain the differences between base malts, specialty malts, roasted malts, and adjuncts. The conversation dives into brewing science, malt extract, consistency, kernel size, modification, and how malt affects everything from lagers to hazy IPAs. Ben ...
