A champion home brewer has seen his award-winning brew launch to the public — for the second year running.
Stuart gets stuck into the mash during brew day at Copper Beech
Stuart Hubbard won the Society of Independent Brewers and Associates’ (SIBA) Homebrew Beer Awards for the second year running in March. As part of his prize, he joined the team at Copper Beech Brewing Co, in Worcester, to scale up his brew.
His amber ale, Solar Flare, features Charles Faram’s experimental CF243 hops. These offer aromas of orange peel, herbs, and honey. English heritage malt variety Chevalier gives the beer orange marmalade and rich malt character.
“The theme for this year’s competition was to brew a single malt and single hop (Smash) beer,” explained Stuart. “So everyone used the CF243 hops, from Charles Faram, which has got a lot of orange peel and some herbal character, and I paired it with Chevalier malt, which has got quite a sweet marmalade character.
“I was hoping they would work well together to create that kind of marmalade character, which I think came through well in the final beer and was enjoyed by the judges.”
The beer is available from the Copper Beech taproom, in Worcester, as well as:
- The Oil Basin, Worcester
- Beer Lodge, Leamington Spa
- Chester Tavern, Kidderminster
- Malvern Tavern, Malvern
- Maverick Severn, Upton
- Cocky Anchor, Worcester
- Bull Baiters, Worcester
- Bush & Vine, Worcester
SIBA’s head of communication’s and marketing, Neil Walker, said: “Stuart is a hugely talented brewer and has a real eye for creating recipes which grab the attention of judges for their professional quality, aroma, and flavour.
“The quality of beer in the SIBA Homebrew Beer Awards is incredibly high, so to edge out the pack and come away as the overall champion two years running is a truly impressive achievement.”
Dan Lawson, director at Copper Beech Brewery, said: “As a former homebrewer, it has been a real privilege to be involved in brewing Stuart’s recipe here at Copper Beech. Supporting homebrewing is incredibly important to me, and it has been fantastic to work with Stuart on this beer, as well as welcome him as a guest speaker at our inaugural homebrew festival, Woo Brew…
“As a brewery, we are also passionate about supporting hop breeding programmes through Charles Faram. All of our cask beer is brewed exclusively with UK-grown hops, so having the opportunity to showcase another experimental hop through this competition has been particularly rewarding.”
Stuart Hubbard
Charlie Gorham, head of marketing, PR, and events at Charles Faram, said: “At Charles Faram, our innovation in hop development requires curiosity, technical understanding, and a willingness to experiment, and homebrewers bring that in abundance. Their data aids our programme by brewing with hops that only exist in very small quantities.
“The SIBA Homebrew Beer Awards, and in turn the SIBA members, embrace those who have a passion for the artistry and comradery that surrounds our common interest. Through competiting at a level judged by professional peers, hobbyists and enthusiast are encouraged to refine their skills, deepen their understanding of brewing science, and strive for ever higher standards.
“Just as importantly, this competition brings people together. Building and supporting a strong community is one of our core values, and we’re proud to support an initiative that celebrates craftsmanship, knowledge-sharing, collaboration, and a shared passion for great beer.”
Rob Neale, founder and director of The Malt Miller, added: “We’re incredibly proud to support the SIBA Homebrew Beer Awards because they celebrate exactly what makes homebrewing so exciting today. The standard of brewing at home has never been higher, with access to the same ingredients, equipment, and techniques used by professional breweries.
“Competitions like this create a genuine two-way exchange of ideas, where home brewers are inspired by the innovation happening in commercial brewing, while commercial brewers increasingly look to the homebrew community for fresh ideas, new techniques and emerging beer styles.”
