(Hull, East Yorkshire)
Produce:
Beer
James Hodgson, Head Brewer at Great Newsome Brewery and Little Valley Brewery, has been nurturing a deep appreciation for beer since 2021. To him, brewing is not just a process- it’s a craft that blends technique, heritage, and creativity. James enjoys the diversity the industry offers, whether brewing historically informed beer or using cutting edge science to craft the perfect ale.
When the previous owners of Little Valley Brewery, Wim Van der Spek and Sue Cooper, chose to retire, James and his team felt it was a no-brainer to step in and carry on the brand’s legacy. Years of contract bottling had built a strong relationship between the breweries. Under Wim’s guidance and with access to the original brewing equipment and recipes- they committed to brewing Little Valley’s beers with the same care and consistency as its founders. The transition wasn’t without its challenges. From learning to brew with hop pellets to refining milling techniques and boil times, the team had to adapt quickly to replicate the distinctive profile of Little Valley’s beers. But James thrives on this kind of technical challenge- fine-tuning each step of the process to craft the perfect pint.
The brewing journey begins in the milling room, where 100% natural malt is crushed to allow water to penetrate during the next stage. This malt is then combined with water and heated to approximately 70°C in the mash tun, which circulates the mixture to evenly break down starches into fermentable sugars. Any remaining solid grains, known as spent grain, are collected and given to local farmers for cattle feed, ensuring nothing goes to waste. Next, the sweet liquid known as wort is drained in a process called lautering, then boiled in a copper kettle, where hops are added at various stages to develop flavour, aroma and bitterness. After boiling, the wort is cooled and moved into fermenters, where yeast is added and fermentation takes place over the next 3-4 days.
Once fermentation is complete, the beer is chilled to 8°C and transferred to maturation vessels, where sediment naturally settles and the beer continues to condition. During this stage, carbon dioxide develops, giving the beer its gentle fizz. Casks are filled directly from the maturation vessels, while bottle-conditioned beers continue fermenting slightly in the bottle to enhance complexity. James’ personal favourite ingredient is chocolate malt; valued for its deep colour and rich flavour profile. With beers ranging from 4.2% to 6% ABV, there’s something for every palate- each one brewed with passion, precision, and a nod to tradition.