Sometimes it’s important to take a step back from the process of brewing, evaluate things and question what inspires you. Whether that means looking at long-established ingredient in a different way, or considering the use of a new addition you wouldn’t have previously. But regardless of your approach, it should always be underpinned by the utmost diligent research and development, explains Carlos de la Barra, quality manager and brewer at Omnipollo.

You could never accuse of Omnipollo of ever resting on its laurels. At the time of writing, the European contract brewer has beers in tank at 12 different partner breweries. Some are collaborations, some are core beers but all play a key part in the life of Omnipollo’s quality manager and brewer Carlos de la Barra.

Joining the business last August, de la Barra, who is speaking at the Brewers Congress in London next month, has a background in food science and more than a decade’s experience in the field of international winemaking.

And earlier this summer, Omnipollo undertook it’s most ambitious collaboration project to date in the form of Omnipolloscope. The synchronised global release of five collaboration beers that involved breweries such as Crooked Stave, Buxton, Trillium, Other Half, Dugges, Cycle and Brouwerij De Molen.

“It has been a great ride,” he explains. “This role allows me to work with partner breweries one day, and experiment with new yeast and grain combinations on our pilot kit, the next. It keeps it dynamic.”

De la Barra adds: “I think you should always be looking for ways to draw inspiration from what’s around you, and asking where you want to go next. For us, it’s similar to the way a designer will set the tone of a new collection, or a band laying those those early tracks that will inform the new record.

“So it pays to take a step back, and look at those ingredients, adjuncts and styles you want to explore. Six years ago Henok Fentie [Omnipollo’s co-founder] was being given sh*t for brewing hazy IPAs rather than crystal clear, bitter beer. Now look at where things are.

“Sometimes you should be willing to embrace failure. Trial that recipe. If it’s not up to scratch, repeat and do it again until you are 100% happy.”

Omnipollo is famed for the diverse natures of its output. The aforementioned Omnipolloscope beers comprised numbers such as a 15% Black Barleywine aged in Mead and Bourbon barrels, a 10% Triple IPA, and a 14% Imperial Stout featuring waffle, Neapolitan ice cream and cheesecake.

Regardless of the beer they’re producing, De la Barra says the approach remains the same.

“We seek to identify everything that gets in the way of our customers’ total satisfaction when they drink our beers – our drive to bring happiness to anyone that buys our products, to bring them an experience they will cherish and share with their loved ones,” he explains. “When we fail, we learn how not to get there, opening more possibilities with every new door.”

Carlos de la Barra is speaking at this year’s Brewers Congress, taking place in London on the 28th November. Tickets are available in the link above.