In this episode of Yours For The Making, Robin Johnson sits down with Billy Ericksson, Head Brewer at Brewing Brothers in Hastings. From pouring pints in pubs to managing a 3,200-litre brewery, Billy shares the full story behind one of the South Coast’s most respected independent craft breweries.

Billy talks about local hops, seasonal brewing, and the art of creating unique small-batch beers using foraged ingredients like spruce tips and raspberries. He reflects on how Brewing Brothers adapted during COVID-19, pivoting to pizza deliveries and packaging beer by hand. He also explains how the business scaled from a 400-litre brew kit to multiple venues without losing its small-scale brewing soul.

For anyone curious about the craft beer industry, running a brewery, or the science and creativity behind ale, this is a deep-dive into what it really takes to build a brewery that lasts.

Key Topics Covered:

• Brewing Brothers’ philosophy on local hops and sustainability
• Scaling from a 400L kit to a 3,200L operation
• Brewing techniques: mashing, sparging, boiling, fermentation
• The rise of New England IPAs and seasonal beer styles
• Foraging in brewing: spruce tips, raspberries, and hedgerow ingredients
• Surviving COVID: beer and pizza delivery, mobile canning
• Working with local farms and UK hop growers
• Growth strategies without losing small-batch integrity
• The real story behind the “Mordor” brewery
• Challenges of staffing, training, and staying adaptable

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Yours for the Making with Robin Johnson is the podcast that celebrates creativity, craftsmanship, and the art of making. Hosted by Robin Johnson – founder of Johnson Bespoke and BBC presenter on The Travelling Auctioneers, The Restorers, and Woodland Workshop – this podcast dives into the stories of makers from all walks of life.

Whether you’re a hands-on creative, aspiring artisan, or simply curious about how things are made, this podcast offers inspiration, insight, and practical wisdom. Expect behind-the-scenes stories, lessons in process and passion, and a celebration of the maker movement in all its forms.

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Key Moments:

00:00 – Introduction to Billy & Brewing Brothers

03:15 – From pulling pints to brewing beer

06:32 – Brewing Brothers’ first 400-litre kit

08:45 – “Mordor”: Renovating the old brewery site

10:59 – How COVID reshaped their business

14:18 – Small-batch brewing and foraged flavours

18:00 – Seasonal adjustments to mash and fermentation

21:42 – Scaling production while staying true to craft

25:03 – The science behind IPAs and water chemistry

28:45 – How New England styles changed the game

30:52 – Using local hops from Tibbs Farm

33:15 – Why foraged ingredients matter

36:27 – Staffing, burnout, and building a team

39:45 – The power of branding in modern brewing

41:02 – Advice for aspiring brewers