How to Get the Best from Your Raw Materials 2024

THURSDAY, 7 March 2024

10:00 - 18:00 (GMT)

By the Southern Section

THURSDAY, 7 March 2024

10:00 - 18:00 (GMT)

Fourpure Brewery

25 Bermondsey Trading Estate

Rotherhithe New Road

London, SE16 3LL

Learn with a panel of experts how to appreciate and understand the quality requirements of raw materials to produce the highest quality beer!

Taking place in London at the Fourpure Brewery there will be individual talks and presentations on each of the four main ingredients of beer: malt, hops, yeast and water. The event will include a tour of the brewery and a tasting with the Fourpure brewers.

This event is aimed at IBD exam candidates.


  • Andrew Paterson - Technical Sales Manager UK and Scandinavia – Lallemand

Andrew Paterson is a trained brewer who graduated with an MSc in Brewing and Distilling from Heriot Watt in 2011. During his career he has worked for major craft breweries such as Dark Star Brewing Company and Brewdog. For the past 6 years, he has worked as a technical sales manager for Lallemand Brewing covering sales and technical support for their products in the UK, Ireland and Scandinavia. In his talk, Andrew will aim to cover elements of the syllabus relating to brewing yeast and fermentation.

  • Guy Perry - Sales Manager - Hopsteiner

Guy Perry is a very experienced brewer, having been Head Brewer at three breweries including Stroud Brewery, and Black Country Ales. Guy has worked with all aspects of Hop farming, variety selection, production, extracts, and Hop products globally, in his time at Hopsteiner over the past 11 years. In his presentation, Guy will give a hops masterclass covering all aspects of the syllabus and finish with a discussion on the best hop products for your brewery.

  • Stephanie Brindley - Technical Sales Representative - Murphy & Son Ltd

Stephanie is the Technical Sales Representative at Murphy & Son since 2020, and prior to that she was a brewer at Round Corner Brewing based in Leicestershire. Out of the raw materials, she will be covering water as her topic. Water is the most important ingredient in beer but is often taken for granted. Brewers’ understanding of water chemistry and the importance of its various constituents enables us to achieve ideal conditions in the brewhouse and fermenter so that drinkers will love whatever style we present them with.

  • Fabian Clark - Project Brewer - Greene Kings 

Fabian will be going the process of reading malt analysis and adjusting to annual crop related changes followed by a review of the relevance of malt specifications in relation to wort composition and brewery performance. The discussion will cover malt specifications, processing parameters and best practices for the correct selection of base and speciality malts.

Why You Should Attend:

  1. Expand your understanding of the malt, hops, yeast and water and how to make the best of them to produce a high-quality product
  2. Reinforce your preparation for any of the IBD brewing exams with this seminar
  3. Network with peers and IBD members

Tickets: Please note that food is not included with the ticket. 

  • Free

Booking deadline: 5 March 2024 at 5pm.