Growing Beer Ben Richards

I'm back for a second series and this time we will be taking a journey through history as well as beer. 2020 will see us finding out how our earliest counterparts would have made those first brews, look to the local environment to forage and find some of the ingredients and, of course, see if it's possible to do it ourselves.
Just like before there will be ups, downs and a fair number of challenges, but I'll be seeking help and advice from a range of experts to see us through. In this episode I'll be explaining the challenge ahead of us and catching up with award-winning beer writer and historian, Martyn Cornell.

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This episode we're on the hunt for that earliest of sugar sources - honey. I take a visit to beekeeper and mead-maker Thomas O'Hanlan to find out more about these amazing little insects, the honey they produce and how easy it is to use this when making those basic, early drinks.
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This episode we're finding out about that key ingredient - barley. I speak to an archaeologist and brewing duo to find out how beer came to our shores, what is was like and what I need to do to get back to basics for my foraged and home-grown brew.
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We're heading out into the countryside as we go on the hunt for the wild plants that we can use to brew our ale in the final episode. We'll find out about herbs, hops and gathered and grown barley, whilst we'll also see if the raw ale test was a success or not.
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We're into the final stretch, going through the last couple of processes with the ingredients and equipment, and then into the brew itself. We're in another national lockdown so it's just me this episode as we run through those final steps, stay up late as we make the braggot and then find out if it's all been worth it as we give our (hopefully) fermented drink a taste.
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It's the final episode, certainly for this series and I suspect for the Growing Beer journey. We've spent the last 5 episodes delving into our brewing past and exploring  our local environment - it's now time to look to the future and see what the challenges and opportunities are when it comes to sustainability. Alongside this I'll also be musing on my perfect pub in which to enjoy a pint at some point in the future...
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