Our Head Brewer says brewing beer is Alchemy – part art, part science, and part magic. It’s all about playing inspirations with the occasional bit of, “Well! Let’s see what happens if we do this…” And that’s exactly how our new Belgian Saison, Bergamo, came to life.

BERGAMO: 6.5% BELGIAN-STYLE SAISON

When our Head Brewer, Alex, travelled to Mauritius late last year, he visited a tea plantation. And, while most people would go on holiday to relax, switch off from work, and enjoy the tea, Alex’s brew-brain started fermenting… Two flavours of tea stood out to him: Earl Grey (which uses a citrus fruit grown and named in Bergamo, to give it its unique flavour) and vanilla, and he couldn’t stop thinking about how those flavours could translate into a beer. So, when he got home, he did what he does best – he brewed a new beer for us at Triple Point Brewing. Combining those two unforgettable flavours into this classic Belgian Saison-style pale ale. We weren’t sure about the flavours at first. It was also our first-ever attempt at a saison, so we were at least expecting to pilot a simple recipe. But we let Alex do his thing. And we’re so chuffed we did, because not only does it taste incredible, but it also won two big awards at the SIBA North East Indie Beer Awards 2026!

• Gold – Keg Continental Style Beer
• Overall Champion of the Keg Beer Competition – Silver

SO… WHAT IS A BELGIAN-STYLE SAISON?

Saison is a traditional ale from (you guessed it) Belgium, specifically, from the French-speaking region of Wallonia. It falls under the broad “farmhouse-style ale” category and is generally known for its refreshing qualities and fruity, spicy, peppery notes.

• Appearance: Usually a gold to light amber hue. Though this can vary depending on how much malt is added to the brew.
• Flavour profile and aroma: Fermentation fruit notes, with a medium bitterness balanced by a malty profile from a variety of grains and some noble hop character.
• Body and mouthfeel: Light to medium body with a dry, crisp finish. Belgian saisons are highly carbonated compared to other pale ale styles, as they were originally bottle-conditioned, making them extra refreshing.
• Strength: Generally, Belgian saisons have moderate strength, ranging from around 5% to 8%. However, you can usually find higher or lower strength variations, too.

HOW DID WE BREW OUR BELGIAN SAISON, BERGAMO?

Bergamo combines three malted barleys, along with wheat and oats, and a generous helping of English First Gold, German Mittelfruh, and Strisselspalt hops, chosen for their floral and citrus aromas. What really sets Bergamo apart is the Belgian yeast, which gives the saison a gentle spicy character and a subtle peppery note on the nose. So, how did we brew it? We added dried bergamot slices (and lots of them) to the whirlpool. Then, I layered bergamot juice, zest, and vanilla paste during fermentation. This helped create its complex but delicious flavour. Now, you might be thinking “that’s a lot of grain for a gluten-free Belgian Saison?” – and you’d be right. A high-grain bill is key to achieving the body and flavours required by a Belgian Saison. To make it a gluten-free Belgian Saison, we added DeHaze, a branded terminal proline protease enzyme that prevents the formation of gluten from natural grain proteins during fermentation. Like all our beers, Bergamo is lab-tested to ensure gluten levels are below 20 ppm. Meaning it meets the recommended gluten-free standards – without compromising flavour.

WILL I LIKE A BELGIAN SAISON?

Every palate is different, of course. But without sounding biased, you’ll love Bergamo. Overall, it’s a great palate-cleansing, punctuation beer and a good shout all round, whether your usual go-to is a Pale Ale or Czech Pilsner. Drinking it at home? Find Bergamo here in our shop. We also recommend serving it in a tulip glass for ultimate drinkability and to let that lovely aroma billow out.

Who says Easter’s just for kids?! Sure, little ones might get a bit more egg-cited about the Easter egg hunts and baskets, but let’s be honest – we adults love chocolate just as much! So why should they have all the fun? The good news is, Easter isn’t just about cute little bunnies and DIY bonnets – there are grown-up ways to have fun too! Our personal favourite? A beer and chocolate pairing night! While it might not be an obvious choice, it’s a surprisingly good one at that! Because much like peanut butter and jelly, beer and chocolate complement each other in all the right ways. And the best part? It’s low effort and super easy to run! Here’s a simple way to do it:

FIRST UP… LET THE PLANNING COMMENCE.

Now, if you’re thinking “where do I even start?” – don’t stress. Planning a beer-and-chocolate pairing night is super easy. You don’t need to be a beer sommelier or craft beer expert, nor do you need to be Willy Wonka – you need to be open-minded and have a little creativity! Start by nailing the essentials: time, date, budget, invitations… all the usual events planning bits and bobs. Once that’s sorted, it’s onto the fun part. Head to your local supermarket or start shopping online because it’s time to sample the goods. You should choose a selection of different beer styles and a range of chocolate strengths to help you figure out which pairings work best. And, given it’s Easter, why not throw an Easter egg or some Mini Eggs into the mix? TIP: All our beers are vegan and gluten-free and available on our web shop. Be sure to check them out if you have any dietary requirements.

SO, WHAT MAKES A GOOD PAIR?

The answer is simple: it’s all about balance and whatever tastes good to you. But, as a handy rule of thumb, you should match the intensity of the beer with the intensity of the chocolate. For example:

• Light beer = white chocolate
• Medium beer = milk chocolate
• Dark beer = dark chocolate

It can really be as simple as that! TIP: Chocolate’s characteristics can complement or contrast with different beers. So, if you’re feeling creative, you can always explore this further!

CHOOSING YOUR PAIRINGS

We teamed up with our Sheffield pals, Bullion Chocolate, for a beer-and-chocolate tasting event. The quality of both the beer and the chocolate went down incredibly well with attendees – here’s what we went for:

HELLES + WHITE CHOCOLATE

Light, crisp and refreshing meets smooth and creamy. Bullion doesn’t craft a white chocolate in bar form, but they do offer a white drinking chocolate – it’s still chocolate, right? Anyway, after a bit of taste testing, we found it paired beautifully with our 4.1% gluten-free Helles Lager. Both were light and refreshing, with a satisfying contrast between the lager’s crispness and the chocolate’s silky smoothness. So if you’re looking to include a white chocolate in your pairings, lager is a good choice! Where to buy: You can find Triple Point Helles Lager on our website, and Bullion’s full chocolate range is available via their website too. We also recommend trying Bullion’s Hallmark White Drinking Chocolate if you like a good hot chocolate!

BROOK + MILK CHOCOLATE + CHOCOLATE BROWNIE

For our second pairing, we wanted to offer a chance to compare and contrast flavours, so we included two chocolates: Bullion Hallmark Milk and Cookie Dough Brownie (from their cafe, Chocolate Bar). Both were paired with our Honey Porter – Brook. Both treats were rich, smooth, and creamy, yet offered subtle differences when enjoyed alongside Brook. The milk chocolate complemented the honey’s gentle sweetness, while the brownies’ fudgy texture created a super-indulgent mouthfeel. Brook also provided enough contrast to cleanse the palate between sips, allowing flavours in both pairings to shine. Where to buy: Brook is currently unavailable, but you can find similar porters online. They’re typically more common in Autumn and Winter, so keep an eye on our web shop during those months to see what we have available. Chocolate-wise, you can grab Bullion’s Hallmark Milk here. TIP: Fancy 10% off your first order? Sign up for our mailing list and be the first to hear about our latest beer releases.

ASTRAL AND ENRICHED MOCHA

Astral is our core range gluten-free, vegan nitro stout. It’s a sessionable 4.1% and packed with 10 grains and nitrogen for a smooth, velvety pour. We paired Astral with Bullion Enriched Mocha Bar – and for many, this was a standout combination. The coffee notes in the stout echoed beautifully with the mocha chocolate. And the mouthfeel tied everything together, making it feel like a pudding in a glass! Where to buy: Astral is available on our website year-round. If you’re a fan of dark beers, we highly recommend giving it a try! Must-try Bullion Enriched Mocha Bar is available here.

NAZCA + ENRICHED SEVILLE ORANGE

We love pale ales here at Triple Point, so we had to add one of our seasonal brews to the mix… We chose our zesty bucket list beer – Nazca to pair with Bullion’s Enriched Seville Orange chocolate bar. The citrus-hoppiness of Nazca complemented the Seville orange wonderfully and provided a bright contrast to its silky-smooth texture. All in all, it was a super vibrant, refreshing pairing. It went down well! Where to buy: Nazca is currently out of stock – our rotating range doesn’t last long! While it may return in the future, don’t hold off on trying one of the other pale ales we have in the meantime – there’s some really interesting tasting notes to choose from. Check out our online shop here. Bullion Seville Orange – Dark Enriched Bar is available here.

LUXE SALTED CARAMEL + ENRICHED WHISKEY NIBS

We ended our beer-and-chocolate pairing event on a note of luxury. Our decadent vegan and gluten-free chocolate porter, Luxe Salted Caramel (7%), is already a fan fave, but it was really elevated when paired with Bullion Whisky Nibs Enriched Bar. We found that the salted caramel notes enhanced the “nibbly” whisky nibs while the cacao nibs, in turn, amplified Luxe’s rich, salted caramel sweetness. We had a few non-whisky drinkers in our crew, too, yet even they were surprised at how tasty this boozy combo was! Where to buy: Luxe Salted Caramel will be available alongside our classic Luxe Chocolate and Vanilla Porter in Autumn/Winter 2026. Bullion’s delicious Whisky Nibs – Enriched Bar is available here.

ANYTHING ELSE?

If you want to nerd it out, we always find it helpful to write some tasting notes of both the beers and chocolates to give to your guests. It’s worth giving them an extra sheet of paper and a pen to make notes, too! So, there you have it. Some 18+ Easter inspiration! Fancy giving it a go? Tag us in your posts on social as we’d love to see!

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Check out our guide to pairing beer with cheese for Christmas. There are a few extra tips in there that can help! Cheers! #TheBeerComesFirst

Hiding in the remote sanctuaries of Aotearoa New Zealand, lives one of the world’s largest, rarest, and most beautiful parrots – the kākāpō.   These nocturnal, flightless land birds are full of personality (one even tried humping Steven Fry’s Cameraman’s head live on TV!) and (we think) one of the coolest birds around.   Sadly, kākāpōs are critically endangered, with just over 230 living in Aotearoa today. And despite huge conservation efforts, they’re on the brink of extinction.   When we heard this, we knew we had to brew a beer.   Along came Kākāpō – created as part of our illustration series, with hopes of raising awareness for these incredible little (or, not so little) legends.  So, here it is- our 4.9% gluten-free American-style wheat ale with New Zealand hops – our tribute to one of the most charismatic birds in the world.   BREWING KĀKĀPŌ  Kākāpō is the brainchild of our QA Brewer, Alex H, and it’s nothing shy of a challenge to brew!   Brewed as a 4.9% (ABV) American-style wheat ale, it packs a hefty 50% wheat into the grain bill. Sounds great right? But that’s where things can get a bit tricky…  Wheat contains roughly twice the amount of gluten than malted barley, so we need to work extra hard to make sure this wheat beer is certified gluten-free in the UK.   Sure, it’s more work but the outcome makes it all worthwhile!   The generous helping of wheat gives Kākāpō a beautifully smooth body and rounded mouthfeel. Keeping it tasting soft, pillowy, and super drinkable. And the addition of New Zealand’s Motueka and Kohatu hops deliver beautiful aromas of soft lime, pine flowers and subtle tropical fruits. It really is like a dream.  Like kākāpō the bird, this isn’t a loud beer. It’s a gentle and distinctive gluten-free session beer. Give it a try and let us know what you think!  HOW TO TELL KĀKĀPŌ (THE BIRD) AND KĀKĀPŌ (THE BEER) APART  Kākāpō (the bird): 

• Yellow/green plumage 
• 100-year lifespan 
• Flightless 
• Large feet 
• From New Zealand.  
• Tried to hump Stephen Fry’s cameraman. 

Kākāpō (the beer):  

• Golden in colour. 
• 9-month life span. 
• Flightless. 
• Thick white head 
• New Zealand hops. 
• Hasn’t tried to hump anyone…yet. 

 Cheers! #TheBeerComesFirst

Looking for the ultimate festive activity this Christmas? Say hello to a beer and cheese pairing night. It’s indulgent, cosy, and basically a guaranteed crowd-pleaser. Because when a pairing works? Oh mate. It’s like sensory magic. 

We’ve hosted loads of beer and cheese nights at the brewery, and they’re always a hit. Plus, they’re fun and easy to plan, and run smoother than a tub of mascarpone.  Now, if you’ve never hosted an event like this before, you might be thinking:  “I don’t know enough about beer and cheese…” “I’ve never paired them before…”  Relax. This isn’t MasterChef! If it tastes good together, it is good together. Trust your palate. Job done.  But if you fancy a bit more structure (and fewer rogue combos), here’s how we do it at Triple Point. 

PREPPING YOUR BEER & CHEESE NIGHT 

Before you crack open any cans, sort the basics: 

• Theme – local? UK-only? World tour? 

• Budget – how fancy are we getting? 

• Location – home, taproom, pub? 

• Date & time – obvious, but an important starting point. 

• Marketing – selling tickets? Design My Night or Eventbrite are great choices. 

• Beer & cheese selection – involves tasting (the best bit). 

• Presentation – chalk slates, ramekins, fruit… make it look drool-worthy. Maybe add a palate cleanser too!

CHOOSING YOUR PAIRINGS 

Now for the fun part: tasting everything!!  We usually test 10–12 beers with 8–10 cheeses, spend a couple of hours tasting, sipping, and taking notes.  The trick here is choosing a variety of beers and cheeses:  Beer: pale ales, lagers, sours, dark beers, NEIPAs Cheese: hard to soft, mild to wild  Top tip: make a grid: note beers down the side, cheeses across the top. Then print it out, grab a pen and tick what works. Very scientific, we know.  Once you’ve nailed it, knock up a menu with tasting notes and boom – let’s go!  

FLAVOUR BASICS 

A little knowledge goes a long way, so here’s a few flavour tips from our Head Brewer, Alex Barlow!  Flavour is multisensory – taste, smell, texture, appearance… even sound.  The Three C’s: 

• Compliment – flavours match 

• Cut – acidity or fizz slices through richness 

• Contrast – opposites attract 

The Five Tastes: sweet, salty, sour, bitter, umami. Fun fact: babies have ~36,000 taste buds. Adults? Around 7,000.  

PAIRINGS WE SWEAR BY 

WENSLEYDALE + FRUIT SOUR 

Crumbly, slightly sweet, a Yorkshire classic.  Pair it with a fruit sour or gose – the acidity cuts right through the richness. That said, at this time of year, some breweries like us have sold out of sours! So, we’d also recommend a citrusy hazy pale works beautifully too.  Our pairing recommendations: Yorkshire Wensleydale and Catharina Fruit Sour (during spring/summer) or Cryo Hazy Pale Ale any time of the year. All options are on our shop! 

BRIE + LAGER (OR IPA) 

Soft, creamy, buttery goodness. Made using cows or goats milk.   A light lager is perfect here — crisp, refreshing, and balances the fat like a dream. But if you want to taste a few options, try it with a golden ale – they also do the trick.  Our pairing recommendation: Delice de Bourgogne – a double cream brie from the Burgundy region of France. Paired with our Helles: 4.1% Session Lager. Its light, crisp, and refreshing qualities help to cut through the fatty, creaminess of the brie – a dream combo! 

BLUE CHEESE + STOUT / PORTER 

Blue cheeses love the dark side.  Think roasty stouts, rich porters, or imperial beasts. The deeper the cheese, the darker the beer. Point, face, proven.  Our pairing recommendation: Shepherds Purse’ incredible Harrogate Blue – A buttery, sometimes slightly crumbly golden blue cheese. Creamy with a mid-strength blue flavour that becomes almost peppery on the finish.   Paired with our Astral: 4.1% Nitro Stout. It’s rich mouthfeel and gentle coffee and chocolatey notes works wonders. 

GOAT’S CHEESE + NEIPA 

Sharp cheese meets juicy, hoppy New England IPA. It’s a love story.  The goat’s cheese cuts through the fruitiness of the beer in the best way.   Our pairing recommendation: Try Ribblesdale Goats Cheese – an award-winning cheese from Ribblesdale Dairy that’s semi-firm and incredibly light on the goat’s cheese flavour. We always have a few rotational NEIPA varieties on our shop. Check out our shop for some tasters.  

CHEDDAR +… LOADS OF BEER 

Cheddar plays well with almost everything.  Mild or strong, crumbly or smooth – brown ales and stouts are especially good mates here, though.  Our pairing recommendation: It’s hard to choose a stand-out favourite, as they’re all so unique! But Fountains Gold Cheddar is especially delicious – and handcrafted in the heart of the Yorkshire Dales! Pair it with a few beers – see what you think works best here. 

Think “hoppy” means “bitter”? You’re not alone! It’s a super common misconception.

But while the terms may be related, they have different meanings. And understanding the difference between them can totally change how you taste and describe beer.

Defining Hoppiness In Beer

We all know beers contain hops – hops are one of the core ingredients in brewing, even in our gluten-free beer. But just because beer has hops, it doesn’t mean it all tastes hoppy.

With around 250 hop varieties out there – each carrying its own flavour and aroma properties – it’s impossible to pin down one universal definition of “hoppiness”.

Some hops are citrussy.

Some are more berry or tropical fruity.

Others are piney, earthy, or spicy.

Some are subtle, others are intense.

That’s why happiness can’t be pinned down to one flavour.

We’d describe hoppiness to be the total amount of flavour, aroma, and bitterness that comes from hops (most of this comes from the lupulin – yellow powdery glands which contain flavour active substances – found inside the hop cone).

Defining Bitterness In Beer

Bitterness is best described as a sharp, pungent flavour that balances sweetness in beer. It’s one of the five basic tastes (along with salty, sweet, umami, and sour).

Bitterness mostly comes from the alpha acids in hops. It often gets stronger depending on how long the hops have been boiled for. So, the earlier hops are added in the brewing process, the more assertive the bitterness.

How do we measure bitterness in beer?

The International Bitterness Units (IBU) are a scale that quantifies the bitterness levels (of iso-alpha acid compounds) in beer.

That said, bitterness is subjective. Some people like it, some people don’t!

So, while we technically know how bitter a beer is, how bitter people perceive it to be is a different story.

The Difference Between Hoppy and Bitter Beers

In short:

• Hoppiness covers a broad range of flavours and aromas that hops bring – like citrusy, fruity, piney, earthy, floral, and more. This can also include bitterness.
• Bitterness is just one aspect of what hops can contribute.

Hoppy Beer Styles

• India Pale Ales (IPAs) originated in the 1700s in England, where beer was heavily hopped to preserve it during its journey to merchants in East India. The beer style grew incredibly popular, and today, it has an extended family of new styles popping up all over the world!
• Double IPAs (also known as Imperial IPAs) were adapted from the US in the 1990s. Expect a big, bold, and intensely hoppy aroma and flavour… and a stronger ABV. So, grab a glass of water too!
• New England IPAs: (from the hazy pale ale family) known for prioritising hop aroma and flavour with a juicy, fruit-forward background. They tend to be a lot softer, cloudier, and less bitter than other styles of IPA.
• Pale Ales: typically hop-forward, but lighter and more approachable.
• Pilsners: the hoppiest of the lager family. With a clean and crisp hop character.

Bitter Beer Styles

India Pale Ales: Thanks to their high hop content, IPAs are typically one of the more bitter beer styles. But not all IPAs are created equal! The style has branched out massively with more and more breweries experimenting with hops and brewing techniques.

For example, West Coast IPAs are heavily hopped to reach a higher IBU – often scoring over 100. They’re known for a firm, lingering bitterness and resinous pine notes.

Whereas New England IPAs are still packed with hops, but focus more on juicy, fruity flavours and aroma instead of bitterness.

Traditional English Bitters have a lower ABV, are malt-balanced, and are moderately bitter, often with earthy English hops.

American Barleywines: high in both ABV and IBUs (often 60-100 IBUs), with a bold hop bite compared to sweeter English barleywines.

As brewers, we often hear things about beer that, to be blunt, are just wrong! From common misconceptions to stories so far removed from reality that we wonder where people get their info. So, we’re here to set the record straight on a few. Now then, let’s dive into some of our favourites!

MYTH 1: DARK BEERS ARE STRONGER THAN LIGHT BEERS

Okay, this one comes up a lot – and to be fair, it’s understandable. Many people see a dark, roasty beer and think, “Yeah, that must be packing a bigger punch!”. But… you’ve been deceived, my friend. You can absolutely get sessionable dark beers too. Take our Astral for example. It’s a 4.2% gluten-free nitro stout that’s actually lower in alcohol than many of our IPAs, which are typically much lighter in colour! With an emphasis on chocolatey flavour and smooth body, it’s uber drinkable too.

MYTH 2: ALL LAGERS TASTE THE SAME

Well, we (and probably most other brewers) are outright offended here. Lagers DO not taste the same. In all honesty, macrobreweries may have given lagers a reputation for being crisp and a bit predictable (sorry, Carling), but truth is, lagers are incredibly versatile! There’s loads of different styles of lager out there. For example: Dark lagers – richer, toastier, and maltier than big-brand lagers. Vienna lagers – bready, biscuity with hints of caramel. German pilsners – crisp with a floral and herbal bitterness. Italian-style lagers – smooth, light, and elegant. On lagers our Head Brewer, Alex says, “when I craft a lager recipe I’m looking for excellent drinkability but to bring in a character of flavour that’s typically absent from the macro-brewed beers”. So next time you think all lagers taste the same, try exploring beyond the chain pubs. The variety is huge!

MYTH 3: BEER IS BAD FOR YOU

We’ve all heard it… “beer’s just full of empty calories.” But here’s the thing… like anything, moderation is key. Yes, all alcohol contains calories. But people have been drinking beer for thousands of years (and not just to get tipsy). Beer contains B vitamins, antioxidants, and even fibre to help keep your digestive system happy. Some studies even suggest that moderate beer consumption can support heart health, bone strength, and reduce dementia risk (Healthline). Of course, we’re not suggesting you chug five pints every night. But having a beer or two as part of a balanced healthy lifestyle? That’s not a health crime. If so… we’re guilty!

MYTH 4: BOTTLED BEER IS WAY NICER THAN CANNED BEER

Ok, this one’s pretty subjective. But, in our opinion, if bottles were always better than cans, we’d only sell bottled beer… right? Both packaging types have pros and cons, but cans actually protect beer better than bottles in a few ways, like: Protection from light. Reduced exposure to oxygen. They’re lighter, easier and cheaper to ship. They’re endlessly recyclable, so more sustainable. And they’re less fragile. That said, some beer styles may still suit bottles. At the end of the day, it comes down to the beer, the brewer, and personal taste (but don’t go ruling out canned beer based on rumours).

MYTH 5: BEER IS FOR MEN

Ah! Our favourite to dispute… At Triple Point we’re firm believers that beer is and should be for everyone. That’s why we brew all our beers gluten-free, mostly vegan, and designed for anyone who wants to drink it! Regardless of gender, body type, or background (except for age… over 18s only, of course!). The craft beer world is evolving. And thankfully, so are the assumptions around who drinks it. But we still have a way to go. So spread the word… beer is not just for men!

MYTH 6: BEER GIVES YOU A BEER BELLY

Yawn… this one again? Sure, if you’re on the sesh every night, not going to the gym, and eating junk food too, then yeah – you might get a belly. But that’s not purely beer’s fault. It’s poor balance resulting in excess calories. Again, it’s all about moderation. Like chocolate, there’s no harm in a treat from time to time.

MYTH 7: BEER KILLS YOUR BRAIN CELLS

This is also a myth. While chronic alcohol abuse and binge drinking over a long period of time can tarnish the neurons, moderate consumption does not. In fact, some papers that suggest have reported moderate drinking could help protect against the likes of dementia. We all know that foggy brain feeling the morning after a night out. But it’s usually temporary. Your brain will be just fine – as long as you’re enjoying your beer sensibly.

MYTH 8: ALL CRAFT BEERS ARE HOPPY

Ok, let’s clear this one up. Yes, all beer contains hops. But not all beer is hoppy (nor bitter) in flavour. Some beers are hoppier than others. For example, IPAs are very hop-forward and receive a lot of attention from craft beer enthusiasts. But the world of beer styles is incredibly versatile. And if you’re not into hops, then you have plenty more avenues to explore. As an idea: Vienna lagers: more malty and biscuity. Sours: tart, tangy, and often very fruit-forward. Wheat beers: soft, cloudy, often citrusy or spicy. Porters and stouts: rich, roasty, chocolatey. So, there you have it. Know any more? Let us know in the comments! Cheers! #TheBeerComesFirst

Ok, so you drink a lot of beer. But how much do you know about what’s in your pint?

The truth is, there’s so much more to beer than just hops, style, and ABV%. But they’re the ones getting all the attention. You don’t hear people talking about much else.

However, at its core, beer is made from four main ingredients – water, hops, yeast, and the unsung hero – malt.

But what is malt exactly? And more importantly, is malt gluten-free?

In this blog, we’ll cover everything you need to know about malt (what we term the backbone of beer).

From what types of malt are used in brewing, to why we love Maris Otter malt at Triple Point Brewing, and how it fits into our gluten-free beer.

So! Let’s get started.

WHAT IS MALT?

Malt is a cereal grain that has been prepared for brewing through a process called malting.

In most cases, the go-to grain for malt is barley (malted barley) because it creates a perfect structure for brewing.

However, other grains, such as oats, rye, and wheat, are sometimes malted and used in brewing as well (usually when attempting to achieve unique flavour characteristics or mouthfeel).

WHY MALT?

Malt is the backbone of beer, simple. Without it… Well, we couldn’t brew beer!

Malt creates the ideal base for fermentation to occur. Activating all the natural enzymes to help convert starches into sugar, which the yeast then converts into alcohol. So, yeah – it’s a big deal.

Additionally, malt contains other nutrients that the yeast needs, such as proteins, lipids, vitamins, and minerals. It’s like a health food for yeast!

But, there’s way more to malt than just kicking off fermentation.

Malt provides all sorts of characteristics that make beers unique and consistent, such as:

• Colour: from blonde to gold, amber to brown, and black, different styles of malt affect a beer’s appearance.
• Aroma: Malt also affects how beers smell, ranging from grainy to coffee-like and everything in between.
• Flavour: From crisp lagers to roasted stouts, we can never underestimate the malt’s impact on beer flavour.

IS MALT GLUTEN-FREE?

Short answer, no – malt isn’t gluten-free. It’s made from cereal grains naturally containing gluten.

But here’s where it gets interesting. Here at Triple Point, our entire range of beer is gluten-free, despite using malt.

HOW SO?

We use an enzyme in our brewing process that breaks down the gluten protein. Bringing the levels under the threshold of <20 ppm.

It’s therefore safe for consumption for most people sensitive to gluten (not everybody – it’s important always to check first!!!).

You can read more about how we brew our gluten-free beer here.

WHAT MALT DO WE USE?

We use loads of malted barley here at Triple Point.

But we don’t just use any malted barley. We’re big fans of Maris Otter – a heritage variety known for its depth of flavour, exceptional brewing performance, and consistent quality.

Maris Otter is our go-to base malt, accounting for approximately 70% to 90% of all the malt we use.

WHERE DOES OUR MALT COME FROM?

We source Maris Otter malt from our good pals at Simpsons Malt – a family-run B Corp that’s been crafting malt since 1862 at their plants in Scotland, Berwick and East Anglia (as you can imagine, with all that experience behind them, they’re pretty good at what they do).

In addition to running three maltings, Simpsons own six grain stores across the UK. With five of them based in Scotland, they are local to most of their contracted barley growers.

We recently visited their Tivetshall Maltings and a couple of Maris Otter farms located near the Norfolk-based site.

From growing the crops to sealing the finished product, we got a firsthand look at the care, science, and passion that go into developing and producing high-quality malt, long before it reaches our mash tun.

For us brewers, high-quality malt is crucial. It’s one of the most essential ingredients to get right as it significantly impacts the characteristics and consistency of each brew.

That’s why we only use Simpsons Malt. Their commitment to producing top-quality malt is second to none, and we know we can always trust the product.

HOW IS MALT MADE?

If you’ve ever wondered how barley becomes malt? It undergoes a very in-depth process.

Here’s how:

• Barley intake and testing – Lorries arrive at the maltings with tons of barley grains. However, it’s not just taken for granted. Before the grain even enters the maltings, it goes through a ‘passport-styled’ intake where five random samples are ‘stain tested’ for quality indicators like:
  • Moisture
  • Germination capacity.
  • Pre-germination.
  • Nitrogen (protein) content.
  The initial process takes about 20 minutes (per lorry). Then, if the barley meets the standards, it can be stored for up to a full year before the malting process begins. Barley, like all cereals, is an annual crop, so the grain harvested each summer has to last through to the next harvest.
• Steeping: Barley needs to be dry for storage, but it has a high moisture content to begin germination. So, the grain first enters a process called ‘steeping’, where it gets soaked in water through cycles of ‘wets’ and ‘air rests’ to bring it up to the proper moisture level.
• Germination: After steeping, the grain is transferred to germination vessels where it starts to sprout. This process can take up to five days. Simpsons look for three little roots called ‘chits’ to sprout. This signifies healthy germination and a go-ahead to proceed to the next step…
• Kilning: Next, the germinated barley is dried in a kiln, stopping the germination process and restabilising its moisture content. Kilning also helps its flavour and colour develop.
• Roasting: Special malts, such as chocolate or crystal, undergo an additional step called roasting. This helps intensify its flavours, adding sweetness, toast, or even coffee notes, depending on the roasting level.
• Bagging: Finally, the malt is packed into 25kg or 1,000 kg bags, ready to be shipped to breweries, like ours, to brew a lot of delicious beer!

TYPES OF MALT:

There are numerous malt varieties available, each used to create different flavours, colours, and textures in beer. Here are some common types:

• Base malts (like Maris Otter or Pilsner malt) provide fermentable sugars needed for alcohol. Making up the solid foundation of beer.
• Vienna and Munich Malts are more often used in lagers or amber beers, offering more toasty, biscuity flavours.
• Crystal Malts are often used to add sweetness, body, and colour. These are ideal for balancing more hoppy beers.
• Chocolate and Black Malts are used in darker beer styles, such as stouts or porters. Adding hints of roasted coffee and chocolate notes.
• FARMING MARIS OTTER

We love Maris Otter, and it turns out the farmers we met in Norfolk do too. Why? It’s a low-input crop, especially when it comes to nitrogen, which is not only key for healthy crop growth, but also for yeast health and fermentation. All of which has a direct impact on a beer’s flavour, mouthfeel and even head retention.

But, if only it were THAT easy…

Unfortunately, Maris Otter isn’t always the easiest crop to grow.

Compared to modern varieties, such as spring barley, farmers can generally expect lower yields from Maris Otter, which makes it more expensive; however, it is considered the best for Triple Point beers. The crop can also be susceptible to unpredictable weather, which is a common occurrence in the British climate.

That means farmers are working extra hard year after year, in the hopes of achieving a high-quality yield. Additionally, this means farmers are becoming increasingly dependent on brewers like us to meet demand. Without such demand, heritage varieties like Maris Otter may be seriously impacted in the future.

 

Every brewery has a core range. But we’re pretty proud of ours.

Our core range comprises six beers covering four distinct beer styles – all mid-strength, super sessionable, and brewed with easy drinking in mind.

Oh, and the best part? They’re all gluten-free beers. And mostly vegan too!

So, the lineup! We’re talking two lagers, two pale ales, a stout, and a golden ale. Each is branded with its name handwritten by a member of our team!

Anyway, enough small talk… let’s dive into the beers then, eh?

HELLES: 4.1% SESSION LAGER.

Let’s start with the legend! Helles is our first-ever core lager. One of the first beers we ever brewed – an OG Triple Point classic! It’s a traditional German-style lager that’s crisp and uber drinkable. It’s only 4.1%, making it super sessionable too.

• Tasting notes: Clean, crisp, refreshing.
• Hops: Admiral, Mittelfruh, Amarillo.
• Dietary: vegan and gluten-free lager.

Shop Helles online here.

CRYO: 4.2% PALE ALE.

There are many die-hard Cryo fans out there… we take that as a good sign. And we completely get it – we’re fan girls too.

We’ve always loved cryo hops. Since long before starting Triple Point! So, we did what we do best: we brewed a beer packed with ‘em.

Without sounding too nerdy, Cryo hops are a type of hop pellet created with cryogenics, designed by our good pals at Yakima Chief. They use super low temperatures and a high nitrogen environment to separate the lupulin (which contains all the hop oil) from the ‘green matter’, giving the pellets a more intense aroma and flavour!

So, as you can imagine, Cryo has a lot of flavour. And while it’s heavily hopped, it has a low bitterness. Making it easy to enjoy pint after pint!

• Tasting notes: Smooth, juicy, citrus.
• Hops: Cryo Citra. Cryo Cascade. Cryo Centennial. HBC 586.
• Dietary: Vegan, gluten-free pale ale.

BRIGANTI: 4.5% ITALIAN-STYLE LAGER.

A baby in our core range… Briganti. We call it our premium core lager! Brewed for the first time in 2024. And it’s going down an absolute storm already.

Brewed in honour of the “brigante” – a Roman name once used to describe the “hill people of Yorkshire” (that’s us!!!). It’s been a quick sell-out at beer festivals this year. And we get a lot of people calling into our taproom in Sheffield to try it.

Expect a crisp, Italian-style lager brewed with our lovely soft Sheffield water, gently toasted malts and mellow, fruity hops.

• Tasting notes: Bright, mellow, crisp.
• Hops: Hallertau Mittelfruh. Cryo Loral.
• Dietary: Vegan and gluten-free lager.

Shop Briganti online here.

STRATUS: 4.7% HAZY PALE ALE.

A peachy pale that goes down almost too nicely. Especially in the sun! It’s crisp, refreshing, and saturated with five cryo hops for a citrus hit!

Also new to our core range. Brewed with oats, wheat, and Maris Otter for that soft and pillowy finish.

• Tasting notes: Citrus, peach, tropical.
• Hops: Strata, Azacca, Mosaic, Centennial, Citra.
• Vegan and gluten-free hazy pale ale.

Back available on our web shop soon.

GOLD: 4.1% GOLDEN ALE.

Sunshine in a glass? You got it in this golden ale!

Alongside Helles, Gold is one of the two beers that have been with us since our opening night over six years ago. A true Triple Point classic, and a strong team favourite for after-work beers.

Honeyed malts combine with citrussy Cascade and fruity Amarillo hops for a quenching, balanced bitterness. It’s a great beer all year round. Perfectly sessionable for summer, but also super enjoyable in the winter months.

• Tasting notes: Light, bright, golden.
• Hops: Admiral, Aurora, Cascade, Amarillo.
• Dietary: Not always vegan (only vegan when poured straight from the tank at our taproom). But always gluten-free.

ASTRAL: 4.2% NITRO STOUT.

What started as a 10-grain stout evolved into a nitro stout late last year due to overwhelming demand.

Black as night with a head full of stars. Velvety smooth with subtle notes of coffee and chocolate. A nice, rounded body and creamy nitro pour that makes you wanna *Chefs kiss*.

We’re working on a way of canning this one (turns out getting nitro in a can is a beast), but for now, find it pouring at our taproom and stockists around Yorkshire + beyond!

• Tasting notes: Smooth and creamy, with a stout character.
• Hops: Admiral, Jester.
• Dietary: Vegan and gluten-free stout.

VISITING OUR TAPROOM?

Well, first up, we can’t wait to see ya! And show you our range.

We’re based in Sheffield City centre (right near the station!), with a vast beer garden and taproom where you can enjoy a pint poured straight from the tanks whilst scranning on a Twisted Burger!

As we mentioned, all our beer is gluten-free, and almost all of it is vegan too. Plus, we’re not short on cocktails, spirits and alcohol-free options either. There is something for everyone.

While you’re here, defo check out the core range. But don’t just stick with it! Be sure to try some of our seasonal and rotational series as well!

Book a table here if you’re up for it.

BEER FLIGHTS:

Indecisive? Instead, try a bit of everything?

Try a beer flight! Available at our taproom, where you can sample a third of each beer. Just ask our bar team for more info.

Whether you’re local to Sheffield, living nearby in South Yorkshire, or just scouting for your next weekend away, there’s always one big item on the agenda. Finding a spot to enjoy proper beer in a proper beer garden! But what is that perfect beer garden? We think we’ve got that answered!  WELCOME TO THE HOP JUNGLE It all started during Covid, when we were only allowed to operate service outside.  Our beer garden suddenly became the most important element of our business. So, we started building our dream beer garden with al fresco drinking in mind – all-year-round.  Come rain or shine, it’s a great place to be. But in the summer is when it really comes alive.  Every summer our beer garden turns into a giant greenhouse-like hop jungle as we grow our Sheffield homegrown hops. We don’t know what kind of hops they are exactly – but they taste great! And come September, we harvest them, throw them into the hop back and shortly after that, they land in your glass for late-autumn brew! GREEN . HOPPY . WILD In the peak summer months, our hops go wild – and we mean feral wild! They shoot up super quickly – up to several inches a day! Climbing onto anything they can find in the direction of the sweet summer sun. Poles, plant pots, furniture… You name it, nowhere’s safe! So, as you can imagine, we have to spend a fair bit of time keeping them under control.  So, we train the hops. How? Well first, let’s go back a bit.  SO, WHAT ARE HOPS? Hops are dried cone-shaped flowers produced from the (female) Humulus Lupulus hop plant – part of the wider Cannabaceae plant family. They’re green, pretty rough around the edges, and the leaves are arranged opposite each other in lobes. Inside the hop cone is the fruiting part of the plant, technically known as the lupulin gland.  The lupulin gland is like a sticky yellow dust. This is the good stuff. Lupulin glands contain all the active ingredients – packed with essential oils and alpha acids that are key to flavour, aroma, and bitterness in beer. That’s what’s important, right?  There are hundreds of hop varieties out there. And each hop has distinctive flavours and aromas. Whether that’s pine, citrus or tropical fruit, it all comes from those essential oils. WHY GROW OUR OWN HOPS? When we first opened and started doing up the beer garden, we knew straight away we wanted to put some homegrown hops into a brew. It felt authentic.  But then, when we got into the swing of things, we realised how aesthetically pleasing they really were, and then before we knew it, growing ‘a few’ hops quickly turned into growing a full-on hop garden!  And this is where our hop training efforts really started coming into play. LET THE TWINING BEGIN  First up. The art of twining!  Twining is the process of attaching the hop bines (the climbing stems of the hop plant) to trellises or string. This provides support and helps the hops grow tall and healthy. Twining typically happens in the spring, when the hops shoots are only just coming through.  Lucky for us, the infrastructure for twining is already in place. As our beer garden roof is made up of scaffold poles that are perfect for training hops. All we’ve got to do is string up the lines!  We like to use a thick and rough-textured string made of the natural fibre Sisal, to give the hops something to grip onto. Then we wrap the hops in a clockwise direction, vertically up the string facing towards the sun. When all this is set up, and providing it’s sunny, the hops will race up! SURVIVAL OF THE FITTEST At the start, we have to be ruthless. We discard most of the hop bines (yes, we feel mean, but it has to be done!), keeping only a few of the healthiest looking ones to train up the string. The healthier the bines, the more hops we get. And the better the beer. So, this is an important step when growing hops!  From here on, we check in on them at least once a week. Because once they start growing, it’s like wildfire – they can grow a good couple of inches a day, if not more… it’s mad! A MIDSUMMER BEER GARDEN DREAM By mid-summer the hops are in their element. Lusciously green. Full of life. Just looking at them gives you a little dopamine boost and provides the best vibes to all of us enjoying a pint in the sun! THE UNRELIABLE BRITISH SUMMER Oh, the infamous British weather. How unpredictable it can be. And this is NOT good when it comes to growing hops.  Hops ideally need around 10-12 hours of sunlight for a 120 day-long growing season. This consistency can be tough to achieve – especially in the North of England! Because both extreme heat and lack thereof, can seriously reduce hop yield and quality. Too hot? The hops get stressed. Too shaded? They can’t grow.  Last year our hop harvest was… disappointing to say the least. We had a good start! But then the sun retired for the end of summer. So, our hop yield wasn’t great.  IT’S HARVEST TIME Come September, we roll up our sleeves and crack on with the fun of harvesting. We usually invite some of our locals down to help us harvest and brew the beer. It’s become a bit of a tradition here and is always a lot of fun!  The whole process can take almost a day. And once picked, the fresh hops head straight to the brewhouse for our annual fresh hop beer.  Then, we slap on our winter roof, celebrate Oktoberfest, and wait for the fun to begin again next year.  CHECK OUT OUR HOP GARDEN THIS SUMMER Our beer garden is open in Sheffield all year-round! Why not book a table and check it out for yourself?  All our beer is brewed on-site. With some of our core beers pouring directly from tank to tap. You really can’t get much fresher than that.  Either join us in the Summer to see our hops in full swing. Or join us in late Autumn/early Winter, to enjoy the hops in a fresh hop brew.  Otherwise, keep an eye on our web shop for our 2025 fresh hop beer! We’d love to see ya!

Reckon, your favourite beer is indie? You might be surprised to find out it’s not. Because, in just one year, 100 breweries shut their doors in the UK – a hundred!! And sadly, most of them were independent.

You heard it right, folks. In early 2024, there were 1,715 breweries in the UK. Compared to 1,815 back in 2023 (reported by the Society for Independent Brewers and Associates). That’s a huge drop! And a devastating one at that. The question is… Why?!

Well, the effects of COVID-19 were still taking their toll: inflation, rising debt, tighter margins, and the list goes on. But a key issue is that many beer drinkers are (unknowingly) choosing a pint of global mass-produced beer over a local brew [inserts sad face]. With that in mind, independent brewers across the UK have joined forces to raise awareness of beer brewed by genuine independents through the new Indie Beer campaign (which starts today!).

In this blog, we’ll take you through what “independent beer” actually means. How it’s different to ‘craft’ beer. And how to spot indie beer in your local supermarket!

So, what’s the difference between independent and craft beer?

This is a question that trips up even the most passionate beer fans.

The words “independent” and “craft” are often used interchangeably. But they don’t mean the same thing. In fact, the definition of craft beer has blurred over recent years.

A lot of people assume that beer marketed as “craft” must be brewed independently. WRONG! This might have been true once. But not anymore. Why? Because plenty of once-craft breweries have been bought out by the big global drinks giants.

The real difference between independent and craft beer? Ownership.

Large-scale companies now mass-produce many so-called “craft” beers. So, just because it looks crafty or local – it doesn’t mean it actually is.

But don’t worry – it fools the best of us!

Loads of craft beer lovers still think brands like Camden, Brixton, or Beavertown are independent (spoiler alert… they’re not). Just because the label says “craft” doesn’t mean it’s independent. Because craft doesn’t mean what it used to!

Take these names, for example. They’re not craft. They’re not independent. They’re macro breweries.

• Camden Brewery – now owned by AB InBev.
• Brixton Brewery – acquired by Heineken.
• Beavertown – is now under Heineken’s wing.

As such, a lot of independent brewers are now using the term indie instead of craft, to differentiate itself from large scale brewing production.

That’s where the Indie Beer mark comes in…

So, what actually counts as independent beer?

Short answer? It’s a craft beer brewed by an independent brewery.

According to The Society of Independent Brewers and Associates (SIBA), a brewery is considered independent if it:

• It is an independent beer brand that is permanently based in the UK.
• Produces no more than 1% of the entire British Beer Market per year.
• Is not controlled by a global beer company.

As well as that, SIBA state that independent beer is brewed by real people who truly care about flavour and beer quality. And are mostly small and local. Just like us.

Read more about Indie Beer in SIBA’s own words here.

How do you know if a brewery is independent?

Look out for the Indie Beer mark.

This logo is phase one of the Indie Beer campaign created by SIBA. It’s a symbol designed that recognises quality craft beer, brewed by truly independent breweries here in the UK.

Keep an eye out for the Indie Beer logo on cans, bottles, and pump clips.

You may even spot it on posters and beer mats at pubs, bottle shops and brewery taprooms (it’s dotted all around our place)!

If you can see the mark. The brewery is independent. Easy. Use the Indie Beer Checker tool.

Phase two of the Indie Beer Campaign by SIBA – the Beer Checker tool. The folks at SIBA also launched a new Indie Beer Checker Tool. Where you can find out if any brewery is indie in seconds.

Just type the name of any brewery into the search bar to find out.

Give it a try here.

And what is Indie Beer Week?

Indie Beer Week is a campaign created by SIBA to celebrate and raise awareness of the independent beer movement. And all the wonderful people behind it.

The nationwide campaign runs from 11th to 20th April 2025 and celebrates all things indie, with loads of independent breweries getting involved.

Expect local tap takeovers, special brews and meet the brewer nights. It’s a full-on ode to independent beer!

How are we getting involved in Indie Beer Week?

We’re super excited to be involved in the first-ever Indie Beer Week. In our eyes, the beer comes first. So, we’ve teamed up with another local brewery for a very special beer collaboration.

We can’t say much more than that just yet. But trust us. It’s going to be big! Keep an eye on our socials to stay in the loop! Indie Beer Week runs from 11th – 20th April 2025.

Cheers!

#TheBeerComesFirst