Seminar and Brewery Tour

How to Get the Best from Your Raw Materials

THURSDAY, 31st March 2022 - 10:00 – 18:00 GMT

By the Southern Section

THURSDAY, 31st March 2022, 10:00 – 18:00 GMT

Venue: Cut Throat Ln, Bedford MK41 7FY
Plenty of parking available at the brewery


Join the IBD Southern Section in this technical seminar to be held at the impressive new home of Wells & Co, in Bedford, England.

Learn with a panel of experts how to produce the best beer, and which factors and the type of raw materials are vital to make it possible.

There will be individual talks and presentations on each of the four main ingredients of beer: malt, hops, yeast and water.

Lunch will be provided along with a tour of the brewery and a guided tasting with the Wells & Co brewers.

Why you should attend:

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


  • Fabian Clarke - Senior Brewing Technologist – Muntons

Fabian Clark Muntons Senior Brewing Technologist will be going through the process of selecting barley and creating malt followed by a discussion of how to get the best results in your brewery. The discussion will cover malt specifications, processing parameters and best practices for the correct selection of base and specialty malts.

  • 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 four 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 General Certificate in Brewing syllabus relating to brewing yeast and fermentation.

  • Russell Falconer – Managing Director - Steiner Hops Ltd

Russell Falconer is a Master Brewer and Fellow of the IBD. For the first 25 years of his career he worked at the Stag Brewery, Mortlake, SW London in several brewing and packaging roles under the ownership of 5 different International Brewing Companies. In 2010 he joined the Hopsteiner group and for the past 10 years has been Managing Director of Steiner Hops Ltd. In his presentation, Russell will give a hops masterclass covering all aspects of the GCB syllabus and finish with a discussion on the best hop products for your brewery.

  • Derek Orford - Technical Sales Representative – Murphy & Sons ltd

Derek Orford is a Master Brewer and Fellow of the IBD who joined Murphy and Son last year. He started his brewing career with Whitbread in the 1980s. After 12 years he was tempted into an international adventure with Heineken, eventually landing at the “other” Murphy’s in Cork, via The Bahamas, Holland, and various Heineken breweries in Asia. After 7 years with Lion in Australia, he returned to the UK and supported smaller brewers in consultancy and other support roles, including starting up a pub brewing business in India, but he says his travelling days are now over (except in his Murphy’s patch in the South of England!).

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.


  • IBD Members: £15 per person
  • Non-IBD Members: £30 per person

Both prices include lunch, seminar and brewery tour.

Deadline to book: 4th March 2022