A round-up of stories and snippets from brewing and hospitality, and the latest business news in brief
Jacob Liddle, founder of North London craft brewery Jiddler’s Tipple, made a return to Channel 4’s Sunday Brunch, exploring the growing trend for flavoured and experimental beers with hosts Tim Lovejoy and Simon Rimmer.
The tasting opened with Sunnyside Ginger Beer, a fresh-pressed blend of ginger, lemon, sugar and spirit that sits just outside the traditional definition of beer, but earned its place on the panel for its bold, warming character. “Sweet, sour, lovely kind of warming fieryness,” was how Jacob described it. Next came Fierce Beer’s Iron Brew, a light, dry beer, brewed with Scottish spring water and finished with the unmistakable fruity flavour of the iconic Scottish soft drink, offering a crisp and unexpected twist on a nostalgic taste.
The segment closed with Fyne Ales‘ Ùir, a lambic-inspired mixed fermentation beer nearly two years in the making, brewed with locally foraged pineapple weed and blackberries. Rather than relying on a single strain of brewer’s yeast, the beer uses a mix of wild yeasts and bacteria to develop complexity over time, resulting in a funky, floral and spicy character with a big, lingering sourness. Jacob called it “the sourdough of the beer world”.
• The Welsh government has announced the appointment of Exchange for Change as the deposit management organisation for the Deposit Return Scheme (DRS) for drinks containers in Wales.
The Welsh government says it will work closely with Exchange for Change and delivery partners as they develop the return network, collection and processing infrastructure, producer registration arrangements, and operational systems in readiness for the scheme’s launch in October 2027.
“We are delighted that Exchange For Change have been appointed by the Welsh government, ensuring a single, industry-led body operating deposit return schemes across the UK,” said Emm Mc Clarkin, chief executive of the British Beer and Pub Association (BBPA). “This is a crucial step in delivering the cost effective and interoperable schemes.
“However, we remain realistic about the challenges that lie ahead, not least the short timeframe between now and go-live, as well as the anticipated inclusion of glass, which will disproportionately impact Welsh breweries and create additional complexity
“We will continue to work with all parties to ensure the scheme achieves its environmental objectives, delivers for the customer, and is not overly burdensome for brewers and pubs who are already facing considerable challenges.”
• Joe and Fergus from West Walls Brewing Co, in Carlisle, will be taking on a 24-hour treadmill challenge in their taproom on 5th Setember. It’s the last push before they take on Eden Valley Hospice’s Race Across Europe in October. Eden Valley Hospice looks after people in Carlisle and across Cumbria at the hardest point of their lives, and their families with them. You can donate here.
• Joseph Holt has reported a pre-tax profit of £5,147,000 in the year to 31st December, 2025 – an increase from £4,865,000 in 2024. Turnover grew from £75,947,000 to £78,339,000. “Although there was little improvement in the general economic backdrop and consumer confidence during 2025, the company continued to remain strongly competitive,” noted director Richard Kershaw.
• Fuller’s is to acquire two London pubs from Balfour Hospitality. The venues are The Bull & Hide, Liverpool Street, and St Barts, Smithfield.
• Anheuser-Busch has announced a $13 million investment in its Baldwinsville, New York, brewery. The money will fuel production of Michelob Ultra, which is the US’s fastest-growing beer brand. It also adds production capabilities for Cutwater, a spirits-based cocktail brand.
