The Independent Manchester Beer Convention (Indy Man Beer Con or IMBC) and 200-year-old Middleton-based brewer JW Lees have joined forces to produce a ‘beer to start conversations’ ahead of this year’s festival.
Inspecting the green hops from Brookhouse Hops
Returning after a two-year hiatus, this year’s event aims to start a conversation about sustainability in beer. The industry is facing multiple challenges, from climate change and inflation to water shortages and demographic shifts. IMBC and JW Lees want to explore how you might brew beer with a lower carbon footprint, which helps the brewer run a successful business, delivers a beer which the craft beer drinker loves, but which doesn’t break the bank.
Beer brewed and drunk locally, with more locally sourced ingredients, could be part of the answer.
In planning this year’s festival, the team behind IMBC felt it was the time to celebrate British brewers, and mark the progress made by domestic hop growers in making a beer that uses classic techniques to create something modern, exciting, and sustainable in every sense of the word.
Matt Gorecki, head of beer at the festival, said: “We all love American hops and we have for years, but we can’t ignore what people like Brookhouse are doing right here on the doorstep.They’re growing some mega stuff!
“When we first spoke to JW Lees and heard Michael’s story about working with the same farmers and fields as his grandfather, we just felt that we could bring together the best of both worlds.”
Over nearly 200 years, JW Lees brewery has enjoyed stable growth in the communities around the brewery and across Greater Manchester. By focusing on pubs and bars within the footprint of its own pub estate and managing deliveries of returnable containers, the business has proven to be sustainable.
Head brewer, Michael Lees-Jones, said: “We are experienced in adapting as the world changes around us. In order to stay relevant and to keep pouring beer for the next 200 years, we need to remain curious and to experiment with different ideas. We think it is great that the IMBC team are asking questions about sustainability in beer as we consider how we can be a more sustainable brewery.”
The beer, named Hops are Green, is an extra special bitter. Typically a malt-forward brew using English yeast and firm, but not over the top hopping, it will be finished using freshly harvested green hops from the forward thinking hop growers at Brookhouse.
Green or ‘wet’ hops are an ingredient with a lower carbon footprint due to their lack of time in an energy intensive kiln, where hops are usually cured to preserve and intensify their flavour. They’re used in an array of seasonal beers in the US around harvest time, but not so much in the UK.
They’re grown in Herefordshire and were transported to the brewery by road. The beer will preview at the festival and be available at several JW Lees pubs as well as Port Street Beer House.
This beer is the first in a series of beers produced with sustainability in mind, with Cheltenham-based industry favourite DEYA Brewery picking up the baton to create the next product following the festival. Any brewery wishing to get involved can contact the IMBC team through their social media channels.
