by French & Jupps
Faversham Brewery, the historic home of Shepherd Neame, Britain’s oldest brewer, maintains a legacy of brewing excellence. This site, steeped in centuries of tradition, employs established techniques and select natural ingredients to produce acclaimed Kentish ales and international lagers. In this article, Senior Brewer and Quality Manager Stewart Tricker provides expert insights into the critical role of choosing quality ingredients in the creation of diverse beer styles for brewing with confidence!
Brewery Name: Shepherd Neame
Brewer Name: Stewart Tricker
Job Title: Senior Brewer and Quality Manager
Spotlight Beer: 1698
Website: www.shepherdneame.co.uk
Introduction To Stewart Tricker
Q1. What inspired you to start brewing?
I started in pharmaceuticals and after several years realised that brewing was a much more interesting and friendly industry. I started at the largest brewery in the country (Courage in Reading) then moved to the oldest.
Q2. How long have you been at Shepherd Neame?
20 years.
Q3. Have your beer styles and flavours profiles evolved over the years?
We are firmly committed to traditional Kentish Ales and have had PGI status for them since 1996. We have developed many newer styles ales over the last 20 years including fermentation dry hopped, more modern styled pale ales and hop forward IPAs to name just a few. We have also been brewing lagers for many years either under license or our own developments. Currently we brew all Singha for the UK, Spitfire Lager, Five Grain, Hurlimann (Swiss lager) Bear Island Triple hopped and have recently produced a Saison and Belgian Wit beer.
Q4. What factors have influenced these changes?
Consumer preferences, a moving marketplace and demographics all influence our range. Some beers though very popular fade from popularity and become happy memories (mild, Porter, barley wines,).
Q5. What sets your brewery apart from others in the industry?
We have an almost unique position in British Brewing by having Protected Geographical Indicator status (think parma ham, or champagne) status for Kentish Ales since 1996. With our exceptionally long brewing history, position in the heart of the Kent hop gardens and historic site we are able to offer an experience that is difficult to match. The passion from the Neame family for beer and hops and all things brewing is key to Shepherd Neame. We also have many long serving staff so the years of experience are immense.
A Guide to Choosing Brewing Malts: Tips from Stewart Tricker at Shepherd Neame
Choosing Base Malts
Q6. What factors influence your choice of base malts? Is it beer style, colour, extract?
We tend to choose based on style and extract, with an elderly mill (1880s vintage) we like plump corns, small ones will bypass the rollers. Capacity means we have to use two base malts (Pale Ale or Lager) and adapt the recipes with sack for the colour, extra flavour and mouthfeel.
Q7. What are the key characteristics to look for when selecting a great base malt?
Nitrogen content, corn size, colour and extract potential.
Q8. Do you have a specific approach to creating a balanced malt bill, ratios, preferences?
We are very particular on the liquor to grist ratio so we achieve a consistent mash.
Choosing Specialty Roasted Malts
Q9. What is your approach to incorporating Roasted Malts into your beer recipes to achieve specific flavour profiles? Are there any dos and don’ts?
We use a lot of Crystal Malt but also Cara Malt, Chocolate Malt, Black Malt and Roasted Barley. Since all roasted malts have to be handled in sacks we have limitations in achieving a blended grist and not overloading the conveyor system (or the operators).
Q10. Do you have a methodology for using roasted malts effectively? Perhaps any examples of beers you have brewed where roasted malts have played a significant role?
Our Porters and stouts have always been very popular and use a variety of coloured and roasted malts.
Q11. How do you balance the bitterness and astringency of Roasted Malts with the hop bitterness and aroma in your beers?
This comes from trial and error, too much roasted barley tends to over drive the perceived bitterness so we are gentle with the hop additions.
Q12. When using significant amounts of Crystal and/or Patent malts, how does this influence your yeast strain selection to achieve your desired flavour profile or ABV?
We rely on our ale yeast strain which is very versatile for all of our ale brewing, our lagers use either our own lager strain or our partner brewers strain as appropriate. So far this has worked for us.
Q13. When using Patent Roasted Malts, for example, what approach should you take when considering balancing these with Crystal Malt varieties to achieve colour, sweetness, and flavour?
Try it and taste the effect – be prepared to say you got it wrong and throw the beer away. Obviously also use the expertise of the maltsters.
Q14. Does your water chemistry interact differently with Crystal and Patent Malts to influence beer flavour? Do adjust your water profile?
We do adjust our water profile for two reasons. Removing the Kentish hardness from the water allows us to avoid scaling all the plant up at the start of the process. We then dose the same mix of salts back in to stay true to our authentic Kentish style. For other beer styles we match the salts to the appropriate terroir be that Burton on Trent, London, Switzerland or even Thailand.
Q15. Have you experimented with different types of Roasted Malts or unusual malt varieties, and how have these experiments influenced your brewing process and beer styles?
We have experimented with many malts for a huge range of beers, some have worked and some remain as a one off interesting beer – few have been run down the drain as a disaster.
The Future of Brewing
Q16. In 2025, what trends do you see shaping the next year in the beer industry?
I think the trend for no and low will continue to grow (hopefully with clarity and parity with Europe to make the category consistent) particularly in the ale category, lower alcohol beers (sub 2.8%) will also grow for the alcohol and calorie conscious. I think there is also a move to more drinkability from some of the extreme hop flavours but all beers need to be memorable as people tend to drink with food. The carbon zero journey may also drive a desire for more local ingredients and provenance.
Q17. How is your brewery adapting to these trends?
We are trialling new styles and new varieties of English hops via the small batch brewery, hopefully some of these will be successful enough to move to the main brewery. Low alcohol is another challenge for 2025.
Q18. Are there any specific or industry wide innovations on the horizon that you are most eager to see, or be developed?
I think this must be how we can still brew great beers from local ingredients but with a lot less energy usage, something that can be challenging for the non multinational brewers. Clearly this is something green field new breweries have an advantage in over traditional breweries but the challenges are what makes it fun.
Pro Tips for Homebrewing
Q19. What advice would you give to homebrewers who are looking to improve their skills and create more complex or consistently brewed beers?
My advice to all brewers is try, enjoy the process (brewing is supposed to be fun) but if it fails be prepared to throw it away. Then learn from the mistake and try again.
Final Thoughts…
Q20. If you were stranded on a desert island and could only have one beer, or beer style, for the rest of your life, which would you choose and why?
It would have to be a mid range cask beer – refreshing whether it is hot or cold, although if I am stranded on a frozen plain it would have to be a strong bottle conditioned beer for the warmth and complex fruit flavours
Q21. Where can readers find your beers, learn more about your brewery and connect with you?
Shepherd Neame are fairly easy to find on the web, our beers are in our own pubs or most major supermarkets or come to Faversham. We love feedback! Visit: www.shepherdneame.co.uk
French & Jupps Maltings, Great Britain’s oldest maltster, is open to the public. Learn how we produce our range of handcrafted roasted malts and secure your place for a guided tour.
Nestled in the historic market town of Faversham, Kent, The Faversham Brewery stands as a testament to centuries of brewing tradition. Home to Shepherd Neame, Britain’s Oldest Brewer, this site has witnessed the craft of brewing evolve, consistently producing Kentish ales bursting with character and internationally renowned lagers. Using time-honored techniques and natural ingredients, including mineral water from the town’s aquifer and locally sourced hops, the brewery blends art and science to create award-winning beers. In this article, we sit down with brewing manager Rupert Hodgkins to gain insights into the mastering malt and the intricacies of its uses in a variety of beer styles, exploring the secrets behind crafting beers enjoyed time and time again.
This World Wetlands Day, we’re proud to be reaffirming our commitment to sustainability and environmental social governance.
We’d love to become part of your journey and for you to become part of our story.
If you are looking to create your project using the finest malt with beautiful flavours and aromas, please get in touch,
French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG
Registered Company No. 00165116
To learn about the journey from field to glass and more detailed explanation of the malting process click below.
Proudly delivering outstanding quality and services for centuries to come.
We pride ourselves in:
Producing the finest quality speciality malts
Providing an inspiring environment for businesses to develop and grow
Supporting the community and local youth programmes
Family owned and driven by core family values.
We are: One team, supportive, honest, respectful and care greatly about our community, local talented youth and the environment.
French & Jupps Ltd, Roydon Road, Stanstead Abbotts, Herts, SG12 8HG
