News in brief

Brew York’s series of 10th birthday collaborations is continuing with Kindred Flame, a 5.7% ABV NEIPA, created with Rascals Brewing Co, Dublin. Inspired by St Brigid, the patron saint of brewing and founder of a monastery in Kildare, it’s soft, hazy, and full-bodied. “This beer bursts with juicy notes of ripe mango, pineapple, and zesty citrus, balanced by a gentle bitterness and a smooth, pillowy finish,” say the brewers.

There are two new limited edition “juicy bangers” from Brew Toon. Triple Berry (5% ABV) is a sorbet sour with strawberry, tayberry, and blackberry, while Whirlpool (also 5% ABV) is a hazy IPA hopped with Citra, Motueka, and Sorachi Ace.

• The Drinks Trust, the UK drinks industry charity, has launched a campaign to raise awareness of the vital services available through its 24/7 confidential support line, with a particular focus on the key challenges affecting those working across the sector.

Launching at the start of Mental Health Awareness Week, the campaign highlights four critical issues currently facing the drinks industry workforce: financial hardship, mental health challenges, pressures on families, and redundancy. Anyone working in the drinks and hospitality industry can contact the support line by: phoning 0800 9154610; emailing supportline@drinkstrust.org.uk; or by messaging “Hi” to WhatsApp on 07418 360780.

Described as “unbelievably fresh”, Light Speed is a new 4.6% ABV New Zealand pale from Good Chemistry. Vibrant NZ hops Motueka, Nelson Sauvin, and Peacherine, bring bright stonefruit flavours and a hint of lime.

• Greene King has announced that its Tub2Pub community recycling initiative has collected a record number of tubs this year. This year’s campaign saw almost 295,000 plastic sweet and biscuit tubs dropped off at pubs, diverting them from landfill and raising funds for charity partner Macmillan Cancer Support. The sale of the 33.74 tonnes of recycled plastic means a £10,122 donation for Macmillan.

UnBarred says its latest hazy IPA delivers “a full spectrum of hop character from the first sip”. Idaho 7 hops lay down a resinous backbone, displaying forest pine and rich stonefruit. Citra complements with a bright citrus lift, and the addition of Mosaic rounds it all out with layers of tropical fruit and soft berries. Juicy upfront, it has a slightly dank, piney twist on the finish.

• Valiant Pub Group has acquired The Scruffy Duck, in Norton, County Durham.

• Joseph Holt is to invest more than £1m in The Golden Hind pub, in Stockport. The pub will undergo “a comprehensive and carefully considered redevelopment”.

The alcohol-free beer category continues to grow rapidly in the UK, but still accounts for just 3% of total beer sales, compared to 10% in Europe, highlighting the potential for growth. Days and Sunrise see draught and on-trade distribution as key to unlocking that opportunity.

“The non-alcoholic beer category is one of the most important structural shifts in beer in a generation, and we believe Days is the best independent brand to lead it,” said Richard Mather, chief executive of Sunrise.

Launched in 2021 by Mike Gammell and Duncan Keith, Days became UK grocery’s fastest-growing non-alcoholic beer brand in 2024, before launching nationwide in Stonegate, the UK’s largest pub company, in 2025.

“We created Days because we wanted to help beer evolve for the way people drink today,” said the duo. “Demand for alcohol-free beer continues to grow, and joining Sunrise provides the perfect platform for our next phase of growth and brings our range to more drinkers across the UK.”

Days is now stocked in more than 3,500 distribution points across the UK, including Tesco, Waitrose, Ocado, Prezzo, and more than 25 Michelin star restaurants.

The brand has achieved over 150 million views on social media, and continues to receive industry recognition, including ‘best zero lager’ by the Times in 2026.

From this month, cans of the brewery’s Old Peculier will be available in Tesco. That brew’s alcohol-free counterpart, Nowt Peculier, will also be stocked in Morrisons nationally and in the Co-op regionally from June.

Thanks to advanced filtration technology, Nowt Peculier preserves everything that makes Old Peculier the classic pint it is — minus the alcohol. Brewed using the original recipe and brewing methods, this rich-flavoured, dark ruby ale captures the complex character of its classic cousin.

The brewery’s newest product, Theakston’s Salted Caramel Porter, is also hitting shelves, with Morrisons set to stock it nationally this month. Tesco and the Co-Op will be adding the beer to their regional ranges.

“We’re delighted to see such strong demand for our beers in supermarkets both nationally and regionally,” said Theakston’s managing director Richard Bradbury.

From classics like Old Peculier to new additions like Salted Caramel Porter, much of our portfolio started life in the pub, gaining popularity before making the move into retail and enabling drinkers to enjoy their favourite pints at home as well.

“While we remain dedicated to supporting the Great British pub, it’s fantastic to see our beers continue to grow their presence in the off-trade.”

Meanwhile, the brewery has appointed four new members to its sales team, supporting the business’s continued growth in the on-trade. They are: David Taylor, who joins as business development manager for East Anglia; Nick Bubb, BDM for North Wales, Cheshire, and the West of England; Will Hewitt, business development executive for the South of England and Hayden Wheeler, who takes on the same role for London and the South East.

The beer is available exclusively in independent music pubs and venues on draught, and also in specially redesigned cans.

All profits from every pint sold will be donated to the Featured Artists Coalition, the UK representative body for music artists, to support its work, such as the UK Artist Touring fund.

The UKAT fund, which launched in March, is supporting artists through the ‘cost of touring crisis’ and helping to keep more live shows on the road at a time when fuel costs are rocketing. There are also rising costs for van hire, accommodation, and food. Many grassroots musicians make a loss on tours, and profits often come from merchandise sold at shows, rather than the gigs themselves.

Backstage is a bold and punchy modern IPA which blends the best of East and West Coast styles. It is stacked with passionfruit, tangerines, and berries, with pine and crisp citrus notes. The beer is ouring in independent music venues across the UK.

“In an increasingly digital world, taking time to come together and experience something live, unique, and curated by and for the community, is precious and worth protecting,” said Tom Bott, founder and managing director of Signature Brew.

“Grassroots venues are where scenes are built, artists are developed, and culture moves forward. This collaboration is about backing those spaces in a meaningful, practical way.”

Andy Higginson (left) with Powder Monkey Group chief executive Andy Burdon

The group added seven breweries to its portfolio during 2025, while continuing to grow its wholesale and hospitality operations both in the UK and overseas.

Higginson brings more than 40 years of experience across retail, finance, strategy, and consumer brands. He spent 15 years at Tesco, serving as group finance director and chief executive of retailing services during a period of major international growth. He has also chaired several of the UK’s best-known high street and consumer businesses, including JD Sports Fashion, William Morrison Supermarkets, and N Brown Group.

“We are delighted to welcome Andy to the board,” said Powder Monkey Group chairman Mike McGeever. “His experience, strategic insight, and understanding of growing consumer brands will be hugely valuable as Powder Monkey continues to expand both in the UK and internationally.”

The business recently opened significant new brewing capacity in South West Sydney, further strengthening its international footprint in the craft beer sector. It also remains in active discussions with organisations across Asia, the United States, and Europe as it explores future partnership and expansion opportunities.

Group chief executive Andy Burdon said: “We’re delighted Andy is joining the board. His past experience speaks volumes about how his appointment will help Powder Monkey steer continued growth across a number of routes to market.”

Higginson said he had been impressed by the company’s growth journey and long-term vision. “I’ve been watching Powder Monkey’s growth over the last three years and the strategy has been impressive, despite the markets. I have made a significant financial investment into this business as I can see where this team can go with it.”

The company is expected to launch a new share subscription in June 2026 through the JP Jenkins secondary share trading platform.

Harvey’s Brewery and Beak Brewery will officially launch Spring, a limited edition 4.5% ABV golden ale, at two events this week.

The beer will be at The Royal Oak, London, from 4pm on Friday (15th May), and The Brewers Arms, Lewes, from 3pm the following day.

Brewed at Beak Brewery, Spring brings together elements from both breweries’ traditions and house styles. The result is a golden ale with a juicy, flavoursome edge. Brewed with a blend of Harvey’s and Beak yeast, it opens with fresh grapefruit and bright citrus notes before soft tropical character builds from a generous dry-hop of New Zealand Cascade hops.

UK Harlequin and Cascade hops provide a clean, zesty bitterness, while heritage Plumage Archer malt from Warminster lends a light bready sweetness and smooth, rounded body. Slightly hazy, Spring aims to bridge traditional Sussex brewing with contemporary hop-forward character.

The beer’s pumpclip feature illustrations of Harvey’s joint managing director, Miles Jenner, alongside Beak’s distinctive ‘Beak Man’ character.

“It has been great fun combining thoughts and resources with Danny, Mark, and all the team at Beak,” said Miles. “We have broken new ground with our first, intentionally, slightly hazy beer.

“It contains a wealth of flavours derived from Sussex and New World hops, offset by a marriage of yeasts from both breweries. A heritage Sussex-grown barley forms the backbone of the brew, as is befitting for a beer produced by two county town brewers.”

Beak Brewery founder Danny Tapper added: “We’re huge cask beer fans here at Beak, and Harvey’s have always been a brewery we’ve looked up to. Not just because of their incredible heritage and the consistency and quality of their beers, but because of the role they play in the community around them. They’re woven into the fabric of Lewes life in a way that feels increasingly rare and special, and they’ve been hugely supportive of Beak since the very beginning.

“For us, this collaboration felt genuinely meaningful. It was an opportunity to spend time brewing alongside Miles and the Harvey’s team, sharing ideas, techniques and ingredients, and finding a balance between our two approaches to brewing.

“The result is a beer that really reflects both breweries, rooted in cask tradition, but with a vibrancy that feels very Beak. It’s a real honour to have worked together on something that celebrates both where we come from and the kind of beer we love to drink.”

The beer is the latest fruit of an ongoing partnership between Norfolk and Belgian brewers, developed through a Norwich and Leuven beer twinning initiative.

Strangers’ Blonde is a Belgian-style ale made using locally-sourced UK malts, grains, and hops, including heritage varieties, combined with a classic Belgian-style yeast chosen for its fruity esters and subtle spicy phenols. The beer is finished with British hops, including the relatively new Opus variety, added late in the brewing process for aroma and character.

“Following the success of Strangers’ Red Ale, which was more British in style, we wanted to create something that had more Belgian features,” said Phil Halls, of Grain Brewery.

“Working with Adept and De Coureur breweries, from Leuven, meant we could blend Norfolk brewing expertise with traditional Belgian influences to create a beer that reflects both regions.”

The collaboration continues a cultural connection between Norwich and Flanders that dates back to the 14th century. Then, Flemish refugee weavers, who became known as the ‘Strangers’, settled in Norwich after fleeing religious persecution in the Low Countries. Their arrival transformed Norwich’s textile industry, bringing prosperity and wealth to the area, and left a lasting cultural influence that still links the two regions today.

That shared heritage became the inspiration behind the original Strangers’ beer collaborations and remains central to the project today, celebrating friendship, craftsmanship, and cultural exchange between Norfolk and Leuven through brewing.

The first public outing will be at the Cambridge Beer Festival this week, followed by a simultaneous launch in Leuven at De Coureur Brewery, and at The Plough pub, in Norwich, on 28th May.

Strangers’ Blonde will be available in Norwich at The Plough, The Grain Brewery Taproom, and The Leopard, where plans are under way for a special keg versus cask serving of the beer.

In Belgium, in addition to the De Coureur taproom, the beer will be available at De Smederij, a converted forge and meeting point just outside Leuven, where visitors can find a range of beers by the Adept brewery.

The Peak District-based brewery will introduce small-batch beers brewed on its forthcoming pilot system, with each one-off creation available only at its taprooms in Buxton and Derby.

At launch, Dukes is expected to feature around eight keg lines, three cask lines, and a rotating selection of cans, with the flexibility to expand the offer in response to demand.

The venue will be treated as a true extension of Buxton Brewery’s existing sites, with the same core range, seasonal specials, and a meticulous approach to brewing and service.

“We’re really excited to be working with Buxton Brewery on the taproom,” said Oliver Pritchard, managing director of Bustler. “They’re one of the most respected independent breweries in the UK, and bring a huge amount of credibility, creativity and experience to the project.

“Dukes will be a key part of the overall destination, adding another layer to what we’re building at St James Yard, and giving people even more reason to spend time there.”

Dom Metcalfe, managing director of Buxton Brewery Company, said: “What really drew us to Bustler and the St James Yard development is the shared vision. We’re both focused on creating places where people can come together over great beer, great food, and great company.

“Derby is a fantastic beer city with a real appreciation for both traditional and modern styles, so it feels incredibly important for us to have a proper presence here. The taproom will be treated exactly like our bars in Buxton, with the same range, the same standards, and the same attention to detail. We want people to walk in and feel like they’re experiencing a genuine Buxton taproom.

“We’re particularly excited about the opportunity to experiment. Our new pilot kit will allow us to create small-batch beers that will only ever be available in Buxton and Derby, which gives people something completely unique to discover.”

Looking ahead, the brewery also plans to host beer masterclasses and events within the taproom’s upstairs space, as well as potential brewery tours connecting Derby with its Buxton base.

Bustler’s St James Yard development will feature around 20 shipping containers across two levels, bringing together independent food traders, bars, retail, and creative businesses alongside indoor and outdoor social areas.

The festival runs from Monday, 18th May, to Saturday, 23rd May, on the picturesque Jesus Green park, just across the road from historic Jesus College. The winner of Champion Beer of Britain will be announced on the festival’s second day, Tuesday.

Often attracting around 40,000 visitors, last year beer lovers enjoyed more than 69,000 pints of British beer, 10,650 pints of international beer, 8,100 pints of cider, 5,740 glasses of mead, and 3,400 glasses of wine.

This year, the festival boasts more than 300 UK and international beers, including the Champion Beer of Britain finalists while stocks last. There will also be range of 80 ciders and perries, plus mead and wine. There will be more than 20 gluten-free beers on offer, and a new low and no bar.

With 2026 marking the 100th anniversaries of both Winnie the Pooh and Paddington Bear, this year’s festival theme will celebrate bears with a range of collectables. And, of course, there will will be bear-themed beers, such as Marmalade Sandwich (6% ABV), an amber beer brewed with orange peel by Green Jack Brewing, in Suffolk, and The Beer Necessities (5.5% ABV), a tropical IPA by Bowler’s, of Peterborough.

“Once again, we’re looking forward to welcoming everyone to Jesus Green and our fantastic range of beers, ciders, mead and wine,” said festival organiser Neil McGovern. “Last year we had around 37,000 people attend.

“At the moment, the weather is looking dry and warm! I would encourage you to get your tickets early and come along to what promises to be a fantastic event, with the added bonus of finding out who has been crowned Champion Beer of Britain.”

Shelly Bentley, CAMRA’s awards director, added: “A sunny Cambridge is the perfect location for the most sought-after cask beer award in the UK.

“The competition is a reminder of the remarkable brewing talent in all corners of this country, so let’s use Champion Beer of Britain and all six days of Cambridge Beer Festival to celebrate the wonders of cask beer, together.”

The update sees the beers given distinctive names, alongside a style description for each, as part of the ongoing drive to keep the brand fresh and interesting to drinkers.

Outland is currently stocked in Tesco, Waitrose, Sainsbury’s, and Ocado, as well as being available through Amazon. The pack changes are designed to give the Outland cans more standout on shelf, and to ensure the brand continues to resonate with drinkers.

The revamp sees West Coast IPA become Dead Reckoning, Outland New England IPA is now called East of Eden, while Tropical Pale Ale is renamed Monuriki. Roca Tierra, a Spanish-style lager, is a new addition to the range.

The redesign follows major research to understand how beer drinkers view Outland, and which changes would enhance its appeal. The focus was on mainstream drinkers who include craft brands within their repertoire. The new beer names and design were applauded in research, with drinkers describing the cans as “cool, vibrant and artistic”.

“Since launching Outland, we have regularly introduced new variants to keep the lineup fluid and interesting, in line with the expectations of craft beer drinkers,” said Giles Mountford, head of brand marketing at Outland owner Hall & Woodhouse.

“The research confirmed that Outland had a number of positives for consumers: the design elements reflecting nature and the outdoors, the accessible taste guidance, the ‘grown up’ feel compared to some other craft brands, and the fact that the beers are brewed by an independent brewer with a heritage dating back to 1777, rather than a ‘craft brewer’ owned by a global drinks producer. We’ve been careful therefore not to throw the baby out with the bathwater in the redesign!”

Rolling out throughout the summer months, the line-up spans a mix of refreshing, sessionable styles, to more expressive, hop-forward beers.

“Summer is a key moment for pubs, with longer days, footfall-driving sports fixtures, and more frequent social occasions,” said Chris Mitchell, marketing manager at Vocation Brewery.

“As both a brewer and an operator of our own Vocation & Co bars, we see first-hand how expectations are shifting. Drinkers are balancing moderation with a willingness to trade up — they want beers that feel worth the spend.

“Seasonal beers play an important role here, and independent brewers can really add value by bringing innovation, flavour, and variety.”

Head brewer Rob Beck added: “With this summer range, we’ve focused on balance and drinkability alongside flavour. Each beer is designed to stand out, but also to work in a real pub setting — whether that’s a refreshing pint in the sun, or something a bit more expressive for those looking to try something new.”

The beers: expressive and hop-forward Styles (available now)

• The Surrealist (5.5% ABV, Belgian witbier): A fresh, Belgian-style witbier with bright citrus from orange peel and coriander, layered with grapefruit, lime, and subtle herbal hop character. Fermented with classic Belgian yeast for delicate clove and bubblegum nuances, finishing crisp, light, and refreshing.

• Dry Humour (6% ABV, brut IPA): A bright, bone-dry Brut IPA, with a crisp, sparkling finish and a sharp gooseberry twist. Nelson Sauvin, Hallertau Blanc, and Citra hops bring white wine character, citrus, and soft tropical notes.

• Tiger Trail (5.5% ABV, India pale lager): A bright India pale lager fermented with classic lager yeast, with a dry hop of Mosaic, El Dorado, and Citra delivering bold mango, pineapple, and citrus character.

• The Lure (6% ABV, NEIPA): A hazy New England IPA with Mosaic, Citra, and Galaxy hops, bringing waves of tropical fruit, balanced by bright grapefruit, and zesty lime.

Sessionable and lower-ABV beers (available from June)

• Mini Monster (3% ABV, table beer): Soft, hazy table beer, bursting with tropical flavour. Light and creamy, with grapefruit, lemon, passionfruit, pineapple, peach, and lychee.

• Hop Giant (4% ABV, hazy pale ale): A bright, hazy pale ale with Krush, Bru-1, and Motueka hops, delivering juicy citrus, tropical fruit, and fresh lime zest.

Occasion-led summer releases (June-August)

• Extra Time (4.8% ABV, extra pale ale): Timed for the 2026 Football World Cup. Modern hops deliver juicy pineapple and tropical fruit, with Idaho 7 bringing soft apricot and stonefruit, and Elani hops adding zesty orange, tangerine, and lime.

• Kiwi Horizon (4.3% ABV, extra pale ale): A hazy New Zealand extra pale. Nectaron, Riwaka, and Motueka hops deliver lush passionfruit, ripe peach, and intense lime zest, finishing with a crisp grapefruit snap. Timed for International Beer Day (7th August).

• Kobo Bloom (5.8% ABV, sake yeast IPA): An ultra-pale ale fermented with sake yeast, with El Dorado, Calypso, and Nelson Sauvin hops layering sweet pineapple, juicy watermelon, and crushed green grape. Rice and chit malt lend a clean, silken mouthfeel. Also timed for International Beer Day.

It says the MSPs should introduce a permanent, lower poundage rate for hospitality, funded by rebalancing the burden to reflect the rise of the online economy. And it also says they should create sector-based work academy programmes to help people back into work, and ensure Apprenticeship Levy funds support hospitality.

In Wales, Rhun ap Iorwerth, the new first minister and leader of Plaid Cymru, has repeatedly outlined his belief in hospitality, committing in its manifesto to cutting business taxes for hospitality businesses. UKHospitality has recommended, in Serving Wales: a manifesto for growth, that the new Welsh government makes a top priority of reforming or replacing business rates to achieve a permanent, lower rate for hospitality businesses.

It also called for a new tourism and hospitality governmental review, improved partnership between government and industry, and measures to back investment to achieve a new deal for the visitor economy.

New guidance is now available to help venues make the most of the upcoming tournament, an event which could mean an extra 50 million pints are sold if a home team were to reach the final.

The guidance, which has been updated since the last tournament, outlines the key things for publicans to think about when showing World Cup matches at their premises.

Compiled by the BBPA in partnership with UKHospitality, the British Institute of Innkeepers, and the National Police Chiefs’ Council, it aims to encourage licensing authorities, the licensed trade and the police to work together to ensure a safe and successful tournament.

The advice covers everything from staffing to licensing, to creating safe environments for customers, and is supported by the Institute of Licensing, National PubWatch, and Best Bar None.

“The pub has and always will be the home of live sport, and there is no better place to enjoy watching a game of football than at your local with friends and other fans,” said Emma McClarkin, chief executive of the BBPA.

“With the World Cup fast approaching, we want to help pubs prepare the best they can to make the absolute most of the opportunity to draw in customers and provide a brilliant experience for them.

“We are really pleased to be able to provide this guidance alongside industry partners to ensure that the tournament can be enjoyed safely and successfully in venues across the UK.”

Left to right at the awards presentation are Stephen Cartwright (of sponsor RLBS), Gav Stanton (Loose Cannon), Anthony Hughes (Lincoln Green), and Andy Slee (SIBA)

The awards are organised by the Society of Independent Brewers and Associates (SIBA) and were held at this weekend’s Ludlow Spring Festival.

Chief executive Andy Slee said: “This huge competition names the very best beers from across the Midlands and West of England in a wide variety of styles, so whether you enjoy lagers and stouts, or hazy pale ales and IPAs, be sure to check out the winners and find a beer for you.

“In a competition with such a high calibre of entries, I’d like to say huge congratualtions to Loose Cannon, Attic, and Lincoln Green for being named the ‘best of the best’ in our overall champions judging. To win this you have to first win your style category and then go on to be named the best against all other style winners. Well done to them, and to all of this year’s winners!”

Loose Cannon took home overall gold in the cask awards with their Cool Name to Follow, a strong golden IPA with aromas and flavours of citrus and resinous pine.

“These awards are a real reflection of the hard work, skill, and commitment of our entire production team, who consistently push for quality and never settle for ‘good enough’,” said head brewer Alex Scott. “Brewing great beer takes precision, passion, and a lot of teamwork, and this recognition belongs to every one of them.”

Attic Brew Co’s new Helles Lager was named overall champion in keg. Managing director Sam Back said: “This premium lager is proving to be a big hit with our customers in the trade and at the taproom, as well as with the whole team at Attic.”

Lincoln Green’s Mayfly was named overall champion in the bottle and can awards. The gluten-free Kölsch-style ale is described as crisp and refreshing, drinking much like a German lager.

“To receive five gold awards across such a broad range of styles is a real testament to the skill, passion, and consistency of everyone involved in creating our beers,” said owner Anthony Hughes.

“Mayfly being named overall bottle and can category champion makes it even more special, as it was the first recipe developed by our brewer apprentice, Darryl Shields. That’s a huge achievement for Darryl, and a wonderful sign of the bright future ahead of him in brewing.”

Some of the magnificent Tartan Army Sunshine Appeal fundraisers

The Tartan Army Sunshine Appeal (TASA) has partnered with a number of Scottish craft breweries to launch the Everywhere We Brew: TASA Beer Series — a collection of limited-edition beers.

The participating breweries are:

• Loch Lomond Brewery

• Bute Brew Co

• Vault City Brewing

• Sheep in Wolf’s Clothing Brewery

• Moonwake Beer Co

• Pilot Beer

• Two Towns Down and

• Five Kingdoms Brewery

The initiative is being launched with a tap takeover on Wednesday, 20th May, at the Shilling Brewing Company, on West George Street, in Glasgow. This will be the first in a series of events planned across Scotland. This will be followed by a tap takeover in Edinburgh, on Friday, 22nd May, at The Hanging Bat.

A portion of profits from every beer sold will be donated directly to the TASA. Since its foundation in 2003, the charity has raised hundreds of thousands of pounds for children’s charities, making these donations at over 110 consecutive Scotland matches in 50 countries around the world.

Rhode Island-based organisation Project Goal has been selected as the charity recipient for the FIFA World Cup 2026 Tournament, and TASA will make a £5,000 donation on the day of the Haiti v Scotland game.

“Scotland qualifying for the 2026 World Cup is something supporters have dreamed about for decades, so we wanted to mark the occasion in a way that reflects the spirit of the Tartan Army,” said Clark Gillies, secretary of the TASA.

By working with some of Scotland’s fantastic independent breweries, the Everywhere We Brew series allows fans to celebrate together while helping us continue our work supporting children’s charities both at home and abroad.”

Chief executive Justin Platt: “We are very well positioned for the World Cup summer ahead.”

Sixty new pub format refurbishments have been completed, ahead of an initial target of at least 50 for the year. In total, 91 pubs have now been reformatted across this year and last.

The sports-led format, Grandstand — currently operating across 36 sites — has seen circa 30% like-for-like revenue growth, and EBITDA margins significantly ahead of the group average across those which have been open for more than months.

Across the company, there was “strong strategic progress” in the six months, with underlying profit before tax up 7.9% year on year to £20.5m.

“Our pub investment strategy is performing particularly well, with 60 new pub formats launched during the year, significantly ahead of our original target,” said chief executive Justin Platt.

“These new format pubs are proving incredibly popular with guests, while delivering very attractive commercial returns.

“Looking forward, we are very well positioned for the World Cup summer ahead, and expect our pubs, especially our new Grandstand formats, to be in high demand.

“Against this backdrop, we are encouraged by the outlook for H2 and remain on track to deliver full‑year market expectations.”

It will bring together more than 35 of the best independent breweries from the UK, Europe, and North America under the roof of The Old Flax Store — Northern Monk’s original brewing site.

There will be approximately 250 world-class beers on offer across the weekend, with every pour included in the price of the ticket, along with a Hop City branded.

Joining Northern Monk this year are UK breweries including Brighton’s Beak, Deya from Cheltenham, Manchester-based Track, and Edinburgh’s Newbarns.

They will be pouring next to the likes of US breweries Trillium, Root + Branch, Finback, and everywhere; Canada’s Messorem and Third Moon; and a selection of Europe’s finest indie brewers, including CRAK (Italy), Sudden Death (Germany), Garage (Spain), Salama (Finland), and P.I.G.S (Greece).

With street food and live music, Friday evening has already sold out, with final tickets for Saturday on sale now.

“What started out as an idea to host some of our favourite breweries in Leeds has grown into something bigger than we could have imagined,” said Northern Monk founder Russell Bisset.

“From the beginning, the ambition was clear — to champion the best hop-forward breweries in the world, and to create the first beer festival in Europe dedicated to celebrating hoppy beers and IPAs.

“Today, it’s about bringing some of the greatest breweries from across the globe together under one roof, creating something genuinely special for people who love beer as much as we do.

“Heading into our ninth year with a line-up of this calibre is something we’re incredibly proud of. It’s not just about the beer, but the community, collaboration, and spirit behind it.”

The project, After Last Orders, explores what happens to people and places after pubs close. Funded by the Leverhulme Trust, the study collected detailed stories from people connected to pubs across the UK, including owners, staff, customers, and local residents.

Researchers carried out seven in-depth case studies of pubs in different settings such as rural villages, suburban neighbourhoods, and urban areas. Across these sites, they conducted interviews with dozens of participants and held focus groups to understand how closures unfold and how communities respond.

“Pubs often play a much bigger role than simply serving drinks,” said Dr Thomas Thurnell-Read, of Loughborough University, who led the project. “For many people, they act as informal community hubs where friendships are formed, local news is shared, and individuals who might otherwise feel isolated find companionship. When these venues close, communities can lose an important social anchor.”

Former staff and regulars described the pub as a place where relationships were built over years. In some cases, people said the closures removed one of the few spaces where different generations and backgrounds could regularly mix.

The research also highlights the emotional impact on workers whose jobs involve more than hospitality. Pub staff often help create welcoming environments and social connections, meaning closures can erase both employment and valued social roles.

The project also highlights how closures can change the character of neighbourhoods. A pub often acts as a visible symbol of local identity and history. When it disappears, residents may feel a loss not only of a meeting place but of part of their community’s story.

The full study can be read here.

Max Descloux

Max joined the brew team in March 2019, from Brew By Numbers, and became head brewer in 2021. He’s been integral in recipe development, particularly with Five Points Gold and many pilot kit brews, as well as a personable host for events such as investor brew days and collaboration brews.

“In the words of his farewell beer that he brewed for his leaving drinks at The Pembury, Tchô bonne, Max!” said his colleagues. “It’s been great having you as a part of the team, and we wish you all the best for the future.”

Alana Egglestone (left) and Laura Hardman

Max moving on means changes for other members of the Five Points brewing team. Laura Hardman is the new head brewer, with Alana Egglestone as assistant head brewer.

Laura joined the company in January 2023, coming from a production role at Beavertown Brewery. Alana has been a longstanding member of the team since she joined from Camden Town Brewery in January 2019. Also moving into a bigger role, Noah Goodliffe is the new shift lead brewer. He also remains lead recipe developer on the pilot kit.

Laura said: “I’ve spent the last three years here learning from the best, and I am so excited to help continue Five Points’ legacy of making incredible beer with good ingredients by good people.”

“This is a classic story of rags to riches, then back to rags, and finally riches,” said John Cryne, of North London CAMRA.

“The pub re-opened as a free house in 1994 by Steve Barnes and Will Williams, and became a beacon for good beer at a time when real ale was not in abundance. Then property developers took an interest, and in 2010 a three-year fight began to keep it as a pub.

“It finally re-opened in 2013 and gradually rebuilt its reputation for good beer and a warm welcome, winning North London’s Pub of the Year in 2017. And now the pub has done it for a second time under its current ownership. This adds to the four awards under the previous ownership.”

John added: “The Wenlock Arms now has an impressive array of 10 handpumps selling real ale and real cider and, of course, it is only in pubs that you can drink real ale. There are few pubs in our branch area that can boast winning our Pub of the Year as many times as the Wenlock Arms.

“The winner is chosen by an online vote by CAMRA members. One respondent said: ‘Harking back to its glorious late 90s/early 00s days as the finest cask ale joint in London (when competition was much slighter), the Wenlock Arms is once again firing on all cylinders (and all lines) as the benchmark in how to keep and serve cask, at the same time creating an inclusive, lively and convivial place to gather.’ This comment is a tribute to all the hard work the team at the Wenlock has put in.”

Samson Armett-Roughley, The Wenlock’s cellar manager, said: “With these many ale taps, the ongoing pressures to pubs and businesses means the odds are against us. So it’s an honour to win this award and help keep real ale alive.”

The pub was initially the brewery tap for the nearby Wenlock Brewery, until it closed in 1962. It has 10 handpumps and a selection of real ciders.

“It’s a traditional Victorian corner pub, built in 1835, with a U-shaped bar, dart board, and a piano in the back seating area. Such is its classic character that it has often been used for filming, notably Simon Pegg’s The World’s End.

Craft Beer Co, in Covent Garden, won the branch’s Cider Pub of the Year. John Cryne said: “The pub stocks four real ciders on handpumps, plus two further ciders in the tap area.

“The selection regularly changes, and they are all from independent cider producers, something that is not easy to find in the area.”

The pub was rebuilt in 1961 as part of Oasis swimming pool, and was acquired by Craft Beer Co in 2014. As with many of their pubs, it offers a huge and regularly changing range of cask and craft beers, as well as cider. Being where it is, the pub is popular with theatre-goers.