Janfest: A Toast to Flavour, Craft, and Community

Every January, the same well-meaning narrative rolls around: Dry January. 

For many people, it’s a reset, a pause, a moment of reflection, and that’s absolutely fine. 

But it’s not the only way to welcome the new year.

So let’s raise a glass (responsibly) to an alternative idea from That's Food and Drink: Janfest.

Janfest isn’t about excess. It’s about appreciation. It’s about celebrating the extraordinary diversity of beers, ales, stouts, porters, lagers, and ciders being crafted with care and passion by small and medium-sized producers across the UK and Ireland.

A Golden Age of Brewing and Cider Making

We are living through a genuine golden age of independent brewing. From tiny village breweries producing a single seasonal ale, to family-run cider makers pressing apples grown in traditional orchards, there has never been more choice, or more character, in the glass.

Across England, Scotland, Wales, Northern Ireland, and the Republic of Ireland, producers are:

Reviving historic beer styles

Experimenting with hops, malts, and yeasts

Protecting heritage cider apples

Brewing with local water, local ingredients, and local identity

These aren’t anonymous products rolled off a conveyor belt. They’re expressions of place, people, and tradition.

More Than a Drink: It’s Culture

Beer and cider are woven into the fabric of our islands. The pub isn’t just a place to drink—it’s a meeting point, a refuge from winter, a place where conversations happen and communities knit together.

Organisations like Campaign for Real Ale have spent decades championing real ale, independent pubs, and traditional methods, ensuring that flavour and craftsmanship aren’t lost to bland uniformity.

Janfest celebrates:

The village pub with a roaring fire and a rotating handpump or two

The market-town taproom pouring something new each week

The quiet joy of discovering a cider that tastes of sharp apples and soft earth

A Gentle Rebellion Against One-Size-Fits-All

Dry January can sometimes feel like a moral instruction rather than a personal choice. Janfest gently pushes back against that idea.

You don’t have to abstain to be mindful.

You don’t have to apologise for enjoyment.

You don’t have to follow a trend to start the year well.

Choosing a single, well-made pint from an independent brewer can be an act of intention. Sharing a bottle of craft cider with a friend can be an act of connection. Supporting small producers in the bleakest trading month of the year can be an act of solidarity.

Drink Less, Drink Better

At the heart of Janfest is a simple philosophy: drink better, not more.

That might mean:

One pint instead of three

Savouring flavour rather than chasing strength

Seeking out producers with a story and a soul

Choosing quality over quantity

This is about pleasure with purpose, not mindless consumption.

Supporting Small Producers When It Matters Most

January is tough for hospitality and independent producers. The festive rush is over, the weather is grim, and footfall drops sharply. Choosing to support local breweries, cider makers, and pubs during this period genuinely makes a difference.

Every pint poured from a small producer:

Helps keep skills alive

Supports rural and regional economies

Keeps choice and diversity thriving

Welcome to Janfest

Janfest isn’t anti-health. It isn’t anti-moderation. And it certainly isn’t anti-choice.

It’s a celebration of:

Craft over conformity

Local over anonymous

Enjoyment without guilt

So if Dry January works for you, that’s brilliant. But if it doesn’t, if you’d rather start the year by celebrating flavour, craftsmanship, and community, then welcome to Janfest.

Here’s to the brewers, the cider makers, the publicans, and the quiet joy of a well-earned winter pint. Cheers. 

The Chartered Institute of Brewers & Distillers launches updated Master Brewer and Master Distiller Programmes for the Industry

The Chartered Institute of Brewers & Distillers (CIBD) is delighted to announce the launch of updated programmes for its highest level of qualifications, Master Brewer and Master Distiller.

The CIBD is the established, trusted expert in developing education in the sciences of brewing, distillation and associated areas world-wide. Shaped by comprehensive input from business leaders, Learning & Development professionals, academics, and Masters candidates, the two new Master programmes are built to meet real-world needs. 

This engagement confirmed that the skill sets required by the industry have evolved and the relevance of key topics such as sustainability, digitisation, continual improvement and critical thinking are more important than ever in day-to-day brewing and distilling operations.

To ensure the updated Master qualifications are of the highest standards the CIBD engaged with a cohort of leading ‘unique contributors’, experts in their fields, to write the specialist content for the revised syllabi. 

An additional cohort of industry leading experts and academics was used to carry out a peer review process to ensure that the specialist content was ‘applied learning’ and relevant to the new industry skills and role requirements identified.

In addition to significant content changes the new Master programmes will also be assessed differently. This will involve a combination of controlled assignments, formal examinations, the creation of an ‘evidence of learning’ portfolio and will ultimately culminate in a viva with industry experts who will assess each candidates’ skills, knowledge and overall readiness to meet CIBD Master level qualification and be prepared for key roles in the workplace.

On this announcement, Deborah Kennedy, CIBD Chair of the Board of Examiners, who over the past 18 months has led the development of the two new Master programmes, told That's Food and Drink: “Today’s senior brewers and distillers must have an applied understanding of new technological advancements being made within brewing and distilling operations. 

"However, it is no longer enough just to have strong technical knowledge and competence, a successful leader, must be able to operationalise and lead across the end-to-end value chain.

The new qualifications test application and leadership, contain electives that reinforce expertise, and have new assessment methodologies that help examiners’ gauge candidate’s skills, knowledge, and overall readiness to lead within the workplace.

Knowledge of disciplines such as finance, procurement, and governance together with the opportunities presented by digital & AI technologies, sustainability and operational excellence will be how our successful Master candidates will differentiate themselves from others as they develop their careers”.

Dr Megan Sheehy, CIBD President added: “The input, and support, we have had from industry and academia in shaping the syllabi for the Masters, our flagship qualification, has been detailed and insightful and we are very appreciative of those who have been involved. 

"The new programmes have been developed by the industry for the industry to meet the needs of not only today but the future. This launch follows on from the institute being granted Royal Charter and reinforces how the CIBD is committed to continually raising the standards of scientific, technical and operational understanding within the industry”.

Join us for a live webinar on 29th September at 10am BST (GMT +1) to know more about the changes to the Master syllabi, the process we followed and how the changes affect you.

https://www.cibd.org.uk/

In Praise of the Patron Saint of Beer and Brewers: Saint Arnold of Metz

When we lift a pint of finely brewed ale or toast with a golden lager, we’re partaking in a centuries-old tradition steeped in craftsmanship, community, and even a little sanctity. Few know that behind the foamy head of beer lies a rich history, blessed by none other than the patron saint of brewers, Saint Arnold of Metz.

Who Was Saint Arnold of Metz?

Saint Arnold (or Arnulf) of Metz was a 7th-century bishop, born around 580 AD in what is now France. A man of devout faith and surprising foresight, he was not only a spiritual leader but also a firm believer in the healing power of beer, yes, really.

At the time, clean drinking water was hard to come by. Disease spread easily through contaminated water sources. Arnold, understanding the dangers, encouraged his parishioners to drink beer instead, which, through the brewing process, was far safer. His most famous saying? “From man’s sweat and God’s love, beer came into the world.”

A Miracle Worth Celebrating

One of the miracles attributed to Saint Arnold further cements his place in brewing lore. During a pilgrimage, Arnold and his companions ran out of drinking water. He is said to have prayed over a small remaining amount of beer, which then miraculously multiplied and refreshed the entire party. It’s little wonder that brewers soon adopted him as their patron saint.

More Than Just a Legend

Arnold’s legacy is more than miracle stories and witty quotes. He represents a time when brewing was not only a profession but a vital service to the community. Monks and priests throughout Europe followed his lead, perfecting brewing methods, documenting recipes, and creating beers that remain influential to this day.

Indeed, many of the world’s oldest breweries were founded by religious orders, guided by saints like Arnold who saw beer as a gift to be shared responsibly and joyfully.

Modern-Day Influence

Today, Saint Arnold is still celebrated by brewers around the world. The Feast of Saint Arnold (commonly marked on July 18th) is a perfect excuse for beer lovers to raise a glass in his honour. Breweries have been named after him, beer festivals held in his memory, and even craft beers brewed in homage to his legacy.

One such example is the Saint Arnold Brewing Company in Texas, which proudly bears his name and image. Across Europe and beyond, his story is told with reverence—and a toast.

Why We Should Celebrate Him

In a world that often rushes past the rich heritage behind the things we enjoy, Saint Arnold is a reminder that beer is not just a beverage—it’s a part of our cultural and spiritual history. He stands as a symbol of the brewer’s craft, of hospitality, and of using one’s knowledge to protect and support the community.

So next time you enjoy a refreshing pint, take a moment to reflect on the wisdom of a man who combined faith, science, and common sense to better the lives of his people.

Cheers to Saint Arnold of Metz—patron saint of beer, brewers, and better living.

Want to know which beers pair best with medieval-inspired meals? Or how monks revolutionised brewing? Follow us for more stories celebrating the intersection of faith, food, and fermentation!