Five minutes with Faram’s – Rob Orton, St Austell Brewery

What’s your favourite hop?
My traditional answer would be El Dorado but it could soon become Harlequin…our recent brew with this new English variety was spectacular!

 What’s your favourite beer?
Beer is about time, place, circumstance, people so it can fluctuate but at the moment it would have to be our Milkshake IPA, coming to rock the world soon…

Favourite Food & Beer pairing?
A pint of Proper Job and a Pasty!

Favourite beer destination?
Yakima (purely for enjoyment factor!) Brewers, Hop growers and hop merchants all enjoying an IPA together, beautiful!

Favourite pub in the UK?
The Pandora Inn, Mylor, Nr Falmouth. A stunning, thatched, riverside pub with its own pontoon!

 What’s the one item in the brewery you couldn’t live without?

Swiss Army Knife.

Favourite song/album/artist/music to play during a brew day?
It has to be Tenacious D,  Tribute, surely?!

If you weren’t in the brewing industry, what would you be doing?
Not a lot!

Biggest inspiration in brewing?
Roger Ryman, he is always ahead of the curve.

What got you into brewing?
Complete accident, I took a summer job on the dray, fell into brewing and, as they say, the rest is history…

Favourite beer festival?
Shameless plug but…The Celtic Beer Festival of course! Last Sat in November each year, underground cellars, live music, 190+ beers, all for charity.

Favourite interest/hobby outside of brewing?
Rugby, it used to be playing, now it’s watching from the bar, sorry, a far!

What’s the last beer you brewed?
Harlequin. 4.8% English IPA made with Maris Otter, Faram Fuggle and Harlequin hops.

Fuggles or Goldings?
Fuggles, the bittering hop in Tribute, simples!

Brexit: Special Order Products

With the approach of Brexit we would like to inform you of some of our plans regarding importing products from Europe.

We are expecting there to be some disruption to supply for malts from Weyermann® and Castle, Dolium one way kegs, and yeast from Fermentis. We have been building up stock here for a number of months in order to ensure that there is continued supply of core products but please expect longer lead times for non-stock items from these suppliers.

If you have any queries or further questions please do contact our sales team.

Five Minutes with Faram’s – Sara Barton, Brewster’s Brewery

What’s your favourite hop?
Hard choice; like choosing between your children. If I’m allowed one from each country I would say UK Bramling Cross US Mosaic & NZ Nelson Sauvin. They all have such different but distinct characteristics

What’s your favourite beer?
Of ours, I would say our Decadence which uses Nelson Sauvin for its distinctive flavour.
Favourite Food & Beer pairing?
Got to be beer and curry as the 2 seem to work so well together. Bringing out the best of both!
Favourite beer destination?
Belgium; visited Bruges, Antwerp and Ghent. I love their relaxed attitude to beer and the fact that everyone is so into beer, glassware etc.
Favourite pub in the UK?
It has to be our pub The Marquis of Granby at Granby near Nottingham. Good beer and good company
What’s the one item in the brewery you couldn’t live without?
The kettle!!! Or on the brewing side our ATP machine; love checking we’re all nice and clean 
Favourite interest/hobby outside of brewing?
Is there a world outside brewing! Walking our mad dog Digby; a great fan of birds and swimming in the canal!
What’s the last beer you brewed?
Usually Hophead, Hophead & more Hophead; our most popular brew. Combined English & US hops for a 3.6% beer that really delivers hop punch way beyond its strength
Fuggles or Goldings?
Got to be Fuggles for us which is the mainstay of our Marquis traditional English session beer
What can we look forward to from Brewster’s Brewery?
Experimenting with new beer styles and packaging formats. Plus more of our lovely core range of casks which is the bread and butter of our business.

The first ever Wellhopped World Series awards kick off at BeerX 2019

The Wellhopped World Series is Charles Faram’s new industry competition with some exciting twists. 

The annual three phase competition is set to establish the best sample of new and commercial varieties from the Worldwide Charles Faram Hop Development Programme.

Phase one, the Wellhopped World Series AromaFest, is to give growers of Charles Faram Hop Development Programme recognition for their endeavours in the search for new varieties while showing our commitment to quality. 

The AromaFest was judged on Friday 11th January at the Charles Faram Malvern site by selected brewers invited to be part of hop innovation history and at the forefront of finding ground-breaking new varieties. 

The scores are in, the selections are in.  Find out which of our commercial and experimental hops made it as champion and who is the supreme Charles Faram grower for 2019 at the awards ceremony taking place at this year’s SIBA BeerX.  Take a guess at which CF commercial variety has won, you might be surprised!


Phase two is a wave of collaborations between Charles Faram UK, USA and Canada using only the varieties from the Charles Faram Hop Development Programme.  Resulting in Phase 3, a brewing competition to be judged at the Worcestershire Brewery Resource Roadshow in September by experts in attendance.  Once the votes are in, the supreme champion Wellhopped World Series Beer will be crowned at the Charles Faram HopWalk the following day, Thursday 5th September.


We invite you to follow our progress and get involved in finding the hops of the future.


Save the date

The Brewery Resource Roadshow

Wednesday 4th September 2019


The Charles Faram HopWalk

Thursday 5th September 2019



Quality • Innovation • Passion

Rock the Kazbek – Czech out the competition

Hop Research Institute in Žatec, in collaboration with Bohemia Hop, a.s., is preparing the 1st year of competition of the best hopped beer by Kazbek variety, in two categories:

1. Upper fermented ALE

2. Bottom fermented LAGER

The style of individual beers is not limited, but the condition is to use a minimum of 50% of KAZBEK variety for hopping, other hopping is not limited.

Another small step for Hopkind – BHA and Charles Faram collaboration

Charles Faram hosted another AromaFest yesterday, but this time to assess hops bred in a special collaboration project with the British Hop Association.
Huge steps and scientific developments are happening to take this project forward in developing the hops of the future.


The Charles Faram team were asked to attend a briefing before assessing five groups of new variety hops. Team members had to individually asses the samples for aroma intensity and characteristics, so as not to interfere or influence each other.


Peter Darby, project leader was careful not to give any information away in the briefing apart from how the varieties were grouped together. The groups show the various remarkable considerations and scientific work that goes on behind the scenes in hop development.

Group A
These hops had been assessed at least twice before. Many, but not all had gone through final brewing trials, so the objective was to make sure that they remained consistent and still hold the same rating. This makes perfect sense when you think about it and is close to Charles Faram’s mindfulness of monitoring quality and consistency.

Group B
These varieties have never been assessed before and each one had come from one different single plant. If they are interesting then they will be taken to plot on a hop farm for growing trials.

An interesting part of the briefing indicated that Charles Faram and the BHA had not noted these hops when selecting in the yards for the first three years, but in their fourth year, all samples were picked out.

Group C
These have produced something of merit or were an initial write off. They have had no special treatment since, but have since stood out. There could be many explanations including the very dry season. These could have reacted differently where others suffered.

Group D
Classed as other plots. These plots have been dormant and not part of the Faram’s project. The project is called WINTER CHILL and the assessors are looking for plants that can survive the winter. As with group C, there are various reasons why they are in the selection, but it is aroma that the team is looking for.

Group E
Looking at the molecular genetics of hops. This is a new and exciting angle to the hop selection process. Ten randomly selected sisters with Cascade in their heritage. The team hoped that these samples show segregation of flavourings in plants that are all true sisters, with Cascade as the mother and the same top-secret father.

Robbie Harrigan, Charles Faram Technical Advisor, was one of the assessors and commented on the experience by saying, “it was good to flip the coin and see that we have been right not to take some varieties through and they should not be revisited. Group E was fascinating and it was extremely interesting and surprising to smell the variation of aromas that can come from the same genetics. The work that Peter and Clara are doing is very exciting and a great step forward for hop development.”


While the assessing continued, Peter Darby, Ali Capper and Charles Faram’s Paul Corbett met to discuss the project and then along with Will Rogers, Hop Development Manager were informed of the results after the aroma session.


When asked about the collaboration project Will said, “It is not often that you get to contribute to something truly ground-breaking. This project will help to shape hop development for the future.”

Robbie and the Godiva® Lager

10th December 2018

This is the latest development brew.  A lager single-hopped with Godiva®.

I’ve been itching to brew this beer since smelling the hops green earlier this year.

With top notes of gooseberry, white grape & tangerine, this should be a deliciously fruity, crisp & moreish beer.


Robbie and the Brut IPA

Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA. Using Crisp Malt grain, Fermentis US-05 & the all-important amyloglucosidase from Murphy & Son Ltd. He went #Wellhopped with Amarillo, Centennial, Chinook & Comet for a classic West Coast hop-profile plus a healthy addition of Motueka.

The Faram’s technical and sales teams tried the beer on Friday and it went down extremely well.
Most people hadn’t tried an example of this style and enjoyed it. As per usual I was perhaps guilty of adding too many hops in, but we all felt this was a good first attempt at the style.

The main lesson to come out of this is that we can say US-05 is a good yeast to use when producing this style.