The magazine for the professional brewing industry
Brewers J o u r n a l
September 2019 | Volume 5, issue 7 ISSN 2059-6650
manchester union
on a mission to brew the finest lager in manchester
39 | marble brewery: onwards and upwards
49 | palestine & Israel: a tale of two breweries
63 | co-fermentation: potential in brewing
MICRO MATIC
CREATE IMPACT, ATTENTION AND DESIRE AT POINT OF PURCHASE Dedicated to innovative beer dispensing solutions and creative point of sale merchandising. Micro Matic UK now offer a range of eye catching, superior quality lenses online. Ideal for brands who require shorter runs or seasonal ranges. Simply choose from our range of round and oval lenses, upload your artwork then order via our website today.
micro-matic.co.uk
le ad e r
T
time flies
ime flies, doesn’t it? It’s hard to believe it’s September already. I could roll out all manner of clichés, but 2019 genuinely seems to be flying by. September also means that The Brewers Journal is officially four years old (young?). They often say that if you can make a passion your profession then work rarely feels like work at all. While I wouldn’t go that far, it’s probably the same rationale many would-be brewers adopted when making those early steps, full of trepidation and enthusiasm of equal measure, into professional brewing. And it’s been a real privilege to get to know so many of these incredibly talented figures that make up the brewing industry. Both in the UK and further afield. Being able to visit fantastic breweries, and speak to the people behind them, for the magazine is a joy. As is doing the interviews for the Brewers Journal podcast we run. Then there’s the Brewers Lectures that take place throughout the year. And once again in 2019 we can’t wait to host the Brewers Congress in London this November. If you told me four years back that I’d be involved in putting on an event that Melissa Cole and John Keeling would help host, I’d have told you a beer brewed with frozen pizza and US dollars was more of a probability... Last month we finalised the group of super-talented individuals taking part in talks and panel discussions, and I’m thrilled with the feedback we’ve received. In case you missed it, we have Yvan de Baets cofounder of Brasserie de la Senne, Omnipollo brewer and quality manager Carlos de la Barra, Brooklyn Brewery’s head of education programme in Europe Gabe Barry and Alice Batham, technical brewer at Brewster’s Brewing. We also have Deya founder Theo Freyne, Kamilla Hannibal, the marketing manager at Yeastie Boys, Donzoko brewing founder Reece Hugill and Redwell
brewersjournal.info
editor's choice How Marble Brewery, in its new home in Salford, is taking the next step in its brewing journey - page 39
head brewer Belinda Jennings. But wait, theres more! Miles Jenner, head brewer and joint MD of Harvey’s, Anders Kissmeyer, HeriotWatt’s Dr Dawn Maskell, Derek Prentice from Wimbledon Brewery and Verdant co-founder Adam Robertson. Also taking part is Harbour’s James Rylance, St Austell brewing director Roger Ryman, Nigel Sadler from Learn2Brew, Jolly Good Beer’s Yvan Seth, Dave Stone from Wylam Brewery and Christian Townsley, co-founder of North Brewing Co. And if that’s not enough, how about Burning Sky’s Mark Tranter, Flo Vialan head brewer at Purity Brewing Co, Rod White from University of Nottingham and Wild Card Brewery’s head brewer Jaega Wise. We can’t wait for this year’s event, which takes place at The Institution of Civil Engineers in London on November 28th. Join us? Tim Sheahan Editor
September 2019
3
co ntac t s
Brewery Vessels
contacts
Quality Vessels for Quality Beer
Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592
• 60 years’ experience in the design and manufacture of high grade stainless steel hygienic vessels • Pressurised and atmospheric vessels for cooling, heating, processing and storage • In-house team offering standard or bespoke designs • Polyurethane CFC-free injected insulation • Up to 200 BBL capacity available • Comprehensive range of spares • ISO9001 approved
Velo Mitrovich Deputy editor velo@rebymedia.com +44 (0)1442 780 591 Josh Henderson Sales executive josh@rebymedia.com +44 (0)1442 780 594 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK
SUBscriptions The Brewers Journal is a published 10 times a year and mailed every February, March, April, May, June, July, September, October, November and December. Subscriptions can be purchased for 10 issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@rebymedia.com
UK & Ireland £29 International £49
#Britishmade for #Britishbeer
Fabdec Ltd, Grange Road, Ellesmere, SY12 9DG Tel: 01691 627 200 • Mobile: 07885 666 308 Web: www.fabdec.com/brewery Email: info@fabdec.com
4
September 2019
The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal is printed at Stephens & George Print Group, Merthyr Tydfil, UK.
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal ISSN 2059-6650 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.
Brewers Journal
Co nte nt s
contents 63
39
49
69
19
Cover story 34 - To become the number one lager in Manchester would be a fantastic achievement and that’s exactly the goal of the team behind Manchester Union Brewery.
trending | Rosé beer 19 - Velo Mitrovich takes a look at the burgeoning US Rosé beer market
COMMENT 22 - Preparing your brewery for a big contract 24 - Reducing your environmental impact 26 - Does the UK face a brewing skills gap? 28 - The importance of setting your boundaries
focus | pos 46 - The boon, effective impactful Point of Sale materials can have on your brewery
crossing continents | israel and palestine 49 - How the stories of Shapiro and Taybeh are truly tales of two different breweries
focus | quality stabilisation Dear John 22 - John Keeling on relationships old and new
56 - Advice on how to make beer great again and again, and also to keep it that way
brewers lectures | bristol
Science | co-fermentation
32 - The Watershed, 10th October, 2019
63 - The potential and challenges presented by blending and co-fermentation
meet the brewer | marble 39 - How Jan Rogers and Joe Ince are driving Marble's development in its new home
brewersjournal.info
sector | water 69 - New regs and the impact on your brewery
September 2019
5
STEINECKER
Brewing technology #GermanBlingBling #Steinecker
We do more.
business
n e ws
Greene King to be sold for £2.7bn
G
reene King is to be sold to Hong Kong’s CKA Group in a deal worth £2.7bn.
The Suffolk-based brewer and pub operator
recommended a takeover bid to its shareholders by CK Noble UK Ltd, a subsidiary of CK Asset Holdings Ltd. The deal, which values the company’s beer and pub business at £2.7bn, will mean Greene King will follow Fuller’s, which sold its brewing business to Asahi. If the deal goes through, Greene King will become the latest UK business to join the CKA group, which also owns Superdrug and Three. Philip Yea, chairman of Greene King, commented: “The Greene King board is confident in the long-term prospects of the business, but believes this offer represents a good opportunity for share-holders to realise value for their investment at an attractive premium,
serving millions of customers across the country every
while also ensuring the future success of Greene King
week.
for employees, partners, customers and suppliers. We
“CKA is an experienced UK investor and shares many
are therefore unanimously recommending it to our
of Greene King’s business philosophies. They understand
shareholders.”
the strengths of our business and we welcome their
Nick Mackenzie, CEO added: “Greene King has a
commitment to working with the existing management
well-invested estate in prime locations, leading brands, a
team, evolving the strategy and investing in the business
rich history, and a talented team of circa 38,000 people,
to ensure its continued long term growth.”
Purity Brewing partners with Aston Villa
W
and push the boundaries of what is expected in a stadium environment, following the success at the Ricoh Arena, Purity was invited to join the Pride and family of suppliers and partners.
arwickshire-based Purity Brewing has teamed up
“We have seen how much value local craft beer has
with Premier League club Aston Villa to become
added to the supporter experience with the likes of what
its official ale supplier. Paul Halsey, Purity Brewing Company’s CEO and Co-
we have achieved at the Ricoh Arena,” said Halsey. “It is a truly exciting time for Purity Brewing Co. and
Founder, and a huge Aston Villa fan, said: “As a lifelong
Aston Villa as we see this ambitious and progressive
Villa fan, this is one of the pinnacles of my career,” said
partnership as just the start of a brand new chapter for
Halsey. “I truly never thought that when we started Purity
both. I can’t wait to enjoy a pint of Purity Pale Ale pre
in 2005 we’d be in a position to join forces with the team I
match ahead of our first home match back in the English
support.
Premier League against AFC Bournemouth – UTV!”
“This partnership between Purity and Aston Villa is
Nicola Ibbetson, AVFC chief commercial officer
all about creating the perfect match day experience for
said on this agreement, “I’m delighted that Aston Villa
supporters and reflects our belief in a more discerning
have partnered with a local company, further outlining
beer drinking public.”
the club’s mission to forge deeper connections with
Since 2005, Purity have become one of the market leaders in the Midlands for craft ales and in the last few
businesses and communities close to the football club. “Purity Brewing will provide an important service
years has seen the brewer branch into stadia and elite
at Villa Park, one which we believe will enhance our
level sport with similar partnerships with Wasps Rugby &
supporters’ matchday experience.”
Ricoh Arena, as well as Coventry Rugby. However this is the sustainable focused brewer’s first
Purity Brewing will be undertaking a number of fan engagement campaigns throughout the season to further
step into football. Following feedback from the Aston Villa
enhance supporters’ visits to Villa Park and create a true
faithful and the desire of the club to do things differently
pure quality premier match day experience.
brewersjournal.info
September 2019
7
n e ws
business
Sambrook’s Brewery to relocate
L
ondon-based Sambrook’s Brewery is to relocate production to the nearby Ram Quarter in Wandsworth.
The new facility will be set within the restored Grade-
II listed brewery buildings at the site of the old Young’s Brewery. Sambrook’s will also operate a tap room set around Ram’s central square with outdoor seating together with a visitors’ center and brewery museum, showcasing the history of brewing in London. The new facility will be opening in Spring 2020, after which Sambrook’s will be closing its original site in Battersea from which it has operated since August 2008. Brewing has been taking place at Ram Quarter since at least 1533. Famously the site was home to Young’s until 2006. During redevelopment the Ram’s brewing legacy has been preserved by former Young’s master brewer, John Hatch, who maintains a nanobrewery at the site. The relocation of Sambrooks will relaunch the commercial brewing from the site and continue the brewing heritage since 1533. Duncan Sambrook, founder and managing director of Sambrook’s Brewery, said: “Our move to Ram Quarter
this and secure the future of Sambrook’s brewery. “It’s a fantastic location for us to expand our retail
feels like a homecoming. Wandsworth has had a rich
offering and is just metres from the River Wandle after
brewing heritage and we’re excited to be able to continue
which our most famous beer takes its name.”
Lens branding boosts brewery recognition
M
icro Matic has rolled-out 3D lens branding, designed to improve a brewery’s visibility at point of
purchase. According the business, such branding creates “impact, attention and desire”. They explained: “The new range is the latest example of working in partnership with breweries, both large and small and listening to their unique objectives to attract attention when customers are approaching the bar. The next phase in impact is not just making the oval or round lens itself stand out, but to make the brand icon literally come out of the lens. Micro Matic has worked with Heineken on one such project, selecting materials and production techniques for the Project Star design. The company was able to develop the design concept
The lens created by Micro Matic are available in illuminated and non-illuminated versions, suitable for
into a high specification 3D lens, ensuring the iconic brand
different bar settings and they help set brands apart
shapes burst from the edge of the lens helps attract
from the more standard round and oval lenses that are
attention and brand recognition from a distance.
typically seen in bars in the UK.
8
September 2019
Brewers Journal
n e ws
business
London Beer Factory refreshes branding
L
ondon Beer Factory has refreshed its branding and launched two new beers.
The company said it has “refocused, redesigned, and
reinvigorated" its branding, while launching Sour Solstice and Big Milk Stout into Tesco stores. “We were disassociated with ourselves” said James Leaver, marketing manager at London Beer Factory. He added: “And I personally struggled to combine the old identity with the modern brewing experimentation and branding we are increasingly becoming known for. “Since day one I have been charged with moving on the identity of London Beer Factory. Taking it from an antiquated and ‘old beer’ aesthetic to this modern, progressive self we have grown into”. The rebrand follows and capitalises on a strong performance from the brewery with growth currently more 100% year on year. The refresh precedes a decision by the brewery to move away from their South London industrial park in Gipsy Hill to a larger site. The team is looking for a new
core range artwork by Studio JQ the refresh reflects an open, striking, progressive, and clean identity in line with the brewery’s ethos. “Once we began the evolution of the London Beer
location to expand the brewery and brewhouse following
Factory we realised we needed more than a redesign, but
a steady rise in demand.
a recasting of our identity and ethos, and a subsequent
“We not only outgrew our previous branding but our identity itself. What the brewery stood for was lost in the last designs” said managing director Sim Cotton. Designed by Glasgow-based studio Thirst Craft, with
refinement of our voice,” he added. The brewery will transition into the new look over the next 3 months, with all new beers out of the brewery as of last month featuring the new branding.
New festival to launch in 2020
B
rewLDN, the new bee festival from the founders of Craft Beer Rising, is launching in February 2020.
The event will take place at The Old Truman Brewery
from 27th - 29th February, replacing the long-running Craft Beer Rising and designed to “drive innovation and create an unrivalled experience for the UK brewing trade and consumer markets”. The three day event will incorporate two trade sessions and four consumer sessions, each hosting up to 200 exhibitor stands. Exhibitors include independent breweries, cider producers, spirits, snack stands and street food traders. Chris Bayliss from BrewLDN, explained: “Craft Beer Rising was an incredible journey and something the team are all very proud of. We are keen to take all of those
years." He added: “Innovation in brewing and discovering
learnings to deliver the ultimate trade and consumer
new tastes and trends are central to our ethos as is
show in the UK.
championing diversity and sustainability within the
“We’ll take this opportunity to start something new, with independent ownership and a renewed mission based on how the industry has evolved over the past few
10
September 2019
industry. "Annually we expect to welcome 8,000 consumers and 4,000 trade guests across the 3 day event.”
Brewers Journal
n e ws
B US I N ES S
Wye Valley Brewery appoints new head of sales
W
ye Valley Brewery has appointed announce Abbie Gadd as its new head of sales, a role that is set to
absorb her existing position as head of marketing. The new role follows her impressive track record as head of marketing, during which time the brewery has seen a dramatic 35 per cent increase in sales, the business said in a statement. Despite producing an average of 800 barrels of beer per week, Gadd has been a driving force behind Wye Valley Brewery’s evolution into an eco-friendly brewery, with 55% of its energy now com-ing from renewable sources. Abbie Gadd, head of sales and marketing at Wye Valley Brewery, said: ‘I am immensely proud to be given this opportunity and I’m looking forward to working with an exceptional sales team at Wye Valley Brewery. “I am excited to build on what has been a successful period for Wye Valley Brewery as continue to brew some of the country’s best beers with our commitment to green, sustainable production. Our methods and products have received deserved national recognition in recent times and I hope will long continue.’ Vernon Amor, managing director of, added: ‘We’re delighted to appoint Abbie as our new Head of Sales and Marketing. Abbie has been a fantastic addition to the management team and has brought a new dimension and processes to the marketing department. Now we’re looking forward to her fresh and innovative approach being applied to the sales function of the business.’
Consumer demand for low to no-alcohol beer increases
3% in Ocado. However, the share of low alcohol, and alcohol-free ranges is increasing in UK supermarkets. Total range
C
onsumers are rejecting beer and cider at the check-
with an alcohol by volume (ABV) below 0.05% (alcohol-
out in favour of low to no-alcohol beer and cider,
free) increased in all retailers – including Waitrose – with
according to e-commerce insights company, Edge by
Morrisons having the biggest range of alcohol-free beers.
Ascential, and reported in the Retail Times.
Moreover, the share of low-alcohol beers and ciders (<=1.2
The company said that it found the average number of alcoholic beer and cider ranges stocked in UK supermarkets is declining, as trends towards health-
and >0.05%) also increased, with Ocado in the lead with 39 products in total. Irene Bodega, insight analyst, Edge by Ascential, said:
conscious consumption are leading consumers to opt for
“Consumers are continuing to place more value on health
alcohol-free alternatives. This was based on examining
and wellness, and the demand for healthier options when
data for July 2019 and comparing it to data from last year.
drinking is now on the rise. Brands should therefore take
Research revealed that, since August 2018, all UK
advantage of these changes in consumer tastes, through
retailers have reduced their ranges in beer and cider, with
investment in the low alcohol and alcohol-free market,
up-market Waitrose showing the largest decrease (-26%).
which are proving popular with retailers.
Morrisons and Ocado are the only retailers that expanded
“Brands should also place a stronger focus on product
their ranges of beers and ciders during this time, with the
descriptions to highlight dietary suitability to ensure more
product count increasing by 13% in Morrisons and also by
transparency will consumers that are ethically minded.”
12
September 2019
Brewers Journal
get in touch now to discuss your requirement. sales@justpeel.co.uk 01405 862963
n e ws
San Diego’s craft industry hits record high
T
he USA’s ground central for the craft beer industry
the ocean, a single piece of flotsam can create an entire
continues to grow at a record rate, creating jobs,
ecosystem. Craft breweries have proved to be the same.
income, and tax revenue for America’s favourite city. In a report published last month by California State
Second, there are now 155 independently owned craft breweries operating in San Diego County at the end
University San Marcos and the San Diego Brewers Guild,
of 2018. This figure excludes breweries that are owned
it stated that the annual economic impact of the San
by large multinational corporations and therefore do
Diego craft beer industry increased to a record-high of
not count as craft brewers according to the Brewers
$1.17 billion in 2018. This figure is an increase of about 5.5
Association, the national craft beer trade organization.
percent over 2017. Local brewers are optimistic about future growth, too. In a survey conducted by CSU San Marcos, it found a confidence index of 91 among San Diego craft breweries
With some breweries having multiple taprooms, pubs, etc, under the same license, the number of craft beer operating locations is over 1,000. When there were 50 craft breweries, it was said
(above 50 indicates a positive outlook). The vast majority
by many that 80 would be the maximum number
of respondents indicated that in 2019 they intend to
of breweries the area could sustain – there are
increase their overall production (91%), invest in capital
approximately 3 million people in San Diego County.
equipment (82%), and hire more staff (76%).
Once the figure reached 80, the saturation point was seen
While San Diego and its palm trees probably seems very far away from you, the implications of this report matters to all craft brewers. First, it shows that craft breweries are good for villages,
as 100, and so on and so on. According to Bill Vanderburgh of the Coast News Group, so far in 2019 seven new breweries and 12 new satellite tasting rooms have opened in San Diego County
towns and cities by bringing in revenue and stimulating
(four breweries and three tasting rooms have closed).
areas. In New York City, Brooklyn Brewery transformed
Around 21 breweries that have announced plans to open
the warehouse area around it to such a degree – bringing
by this time next year.
in other businesses and residents to an area seen as a
Even if just two-thirds of those plans come to fruition,
blight – the Brewery can no longer afford to be there.
that would be almost a 10 percent increase in the number
San Diego’s craft breweries have done much to
of breweries in the county over the next 12 months, said
transform communities such as North Park, South Park,
Vanderburgh. In California – which has 900 breweries
and Normal Heights in a way no other businesses have.
– craft breweries seem to be the only business that
If local councils are hesitant about granting you a license, point them towards this report.In barren parts of
London Fields Brewery to open doors of new facility
competition may help with mutual success. You should see your fellow craft breweries in the same light.
The ethos, they said, is to brew ‘flavourable’ and balanced beer that’s inclusive as well as fun to drink. Recent brews have included I Heard it Brut the
ondon Fields Brewery wil unveiling its new brewery
L
Grapevine, a Brut IPA with grape juice, champagne-
and taproom, when it opens the doors this month.
like carbonation and a crisp, dry finish, Hallogen, a
The all-new taproom will serve brewery-fresh beer
tart ‘raspberry smoothie’, notable for being brewed
ranging from IPAs to lagers and seasonal sours.
with absolutely zero hops, and Sisters Brewin’ It For
Over the past year, head brewer Talfryn Provis-Evans has been designing the new brewery from the ground
Themselves, an alcohol-free dry-hopped sour. On the opening, Talfryn Provis-Evans said: “We’re
up, while he reworks the London Fields core line up of
really excited to open the brewery this summer and
Hackney Hopster, 3 Weiss Monkeys and Broadway Boss.
bring it back to its original home for the first time since its
Talfryn has opted for custom-built brew-kit chosen in consultation with the team at sister brewer Brooklyn
relaunch. "We’re hoping the new site will become a strong pillar
Brewery, which will enable the team to make any style
within the community and an open, creative space for
of beer, from pales and IPAs with "more juiciness, more
future collaborations”.
aroma and more bang for your buck", to a small batch
Founded in 2011, London Fields Brewery is based
programme of seasonally-inspired sours and saisons and
in Hackney, east London and was the first commercial
a series of experiments in low to no alcohol fermentation.
brewery to open in the area since the 19th century.
14
September 2019
Brewers Journal
y b e R
Brewers J o u r n a l
p o d c a s T
Listen online at brewerspodcast.reby.media On Spotify - Stitcher - Apple Podcasts - Google Podcasts Podcast Addict - Acast - or wherever great podcasts live
n e ws
Seltzer category continues to swell
T
he hard seltzer sector in the US continues to grow, with Anheuser-Busch launching new lines.
Much like how the big boys in North American and
the UK jumped on craft brewing – either by buying-up or copying – so too are they jumping on the next big thing: seltzer with an alcohol buzz. In the States, Anheuser-Busch – never known to be leading from the front – is releasing Natural Light Seltzer, a 6% ABV beverage that is available in two blends of fruit flavors. Aloha Beaches combines mango and peach for a tropical feel, and Catalina Lime Mixer features black cherry and lime. This is the seltzer you never saw coming, claims Anheuser-Busch, adding that “Natty” is ready to “rock the seltzer world.” “The seltzer category is booming. It’s part of a larger shift in consumption across America and we believe it has
The main thing that sets seltzer apart from club soda
tremendous staying power,” said Ricardo Marques, vice
is that seltzer does not contain any added minerals
president of core and balue brands at Anheuser-Busch.
which allows it to be enhanced with flavourings like citrus
“We know plenty of Natty Light drinkers are also trying
without altering the taste.
seltzer, so we want to meet that demand by bringing
Why haven’t you heard of seltzer? It originated in
the fun of Natty into that space with an affordable price
Germany, where naturally occurring carbonated water
offering that fits their lifestyle.”
was bottled and sold. It was brought to the USA primarily
If you’re unfamiliar with seltzer, the main difference between seltzer and sparkling water comes down to
by Jewish immigrants so is very common and popular in cities like New York, Chicago and Los Angeles.
where the carbonation comes from. If the carbonation is
Most craft breweries are already set-up to produce
artificial, it’s probably seltzer or club soda and regulated
seltzers with a minimum amount of fuss, requiring water,
like a soda. If the bubbles are naturally occurring, straight
carbonation, and canning or bottling facilities. This is
from the source, it’s sparkling water.
turning out to be a huge money earner in the States.
Asahi acquires Australian brewery
A
sahi has acquired a 100% stake in Brisbane-based Green Beacon Brewing Co
Green Beacon has a well-established reputation in
Australian craft beer, which is cemented by winning Champion status three years running at the Australian International Beer Awards. The brewery was founded in 2013 by Adrian Slaughter and Marc Chrismas, two school friends who have been
which is open to the public and operates as a much-
at the forefront of the burgeoning and exciting craft beer
loved community hub. This is supplemented by additional
scene in Queensland.
in-house production and distribution facilities located in
With two Brisbane breweries located in Teneriffe and Geebung, Green Beacon’s range of beers includes
Geebung, north Brisbane. Peter Margin, executive chairman, said: “This is a very
Windjammer IPA, Wayfarer Tropical Pale, 3 Bolt Pale Ale,
exciting time for our business, as we add this great brand
Half Mast India Session ale, Seasonal releases like ‘The
and great business to the Asahi Beverages family. We are
Whaler’ and special release beers such as ‘UpperCut
looking forward to working with Marc and Adrian to help
Double IPA’.
grow the Green Beacon business, and bring their great
The Teneriffe site also includes a brewpub and bar,
16
September 2019
tasting beer to more consumers.”
Brewers Journal
WHY RENT WHEN YOU CAN
OWN? Renting Kegs & Casks or paying infinite per-fill fees is like tossing money down the tap. Instead, build your company’s equity with Keg Logistics’ Rent-to-Own program.
Renting kegs and paying infinite per-fill fees is like tossing money down • Right to buy at any time Own It. Brand It. Ship It. Instead, build your company’s equity with Keg Logistic’s Rent-to-Own • Cask and Pins, 30 and 50 Litre Kegs • Low monthly payments
• Embossed with Brewery Name, Colour Branding & Serial #’s
• Guaranteed In partnership with Kammac maintenance
Visit us online at www.KegLogistics.com
• Keg return • Full Service +44 (0) 7734 035562 • shorrox@keglogistics.com logistics Freight
Need 100% stainless kegs for export? Ask about our “Ship and Forget” Export Keg Program!
Need 100% stainless kegs for export?
Tailored solutions for kegs, casks and drinks equipment. We offer a wide range of services for brewers, cider and lager producers of any size. • Equipment finance
• Container services
• ECasks and Craft EKegs • Sale and rent back • Cask and keg rentals Talk to us today 01425 485421 Visit closebreweryrentals.co.uk
Close Brothers | Modern Merchant Banking Close Brothers Brewery Rentals is a trading style of Close Brewery Rentals Limited, which is a subsidiary of Close Brothers Limited. Close Brewery Rentals Limited is registered in England and Wales (Company number 5826492) and its registered office is Unit 1, Kingfisher Park, Headlands Business Park, Blashford, Ringwoord, Hampshire BH24 3NX
rose
beer
tr e n d i n g
Why you should go pink In an original Star Trek episode, you could almost see Dr ‘Bones’ McCoy and Captain James Kirk starring into the alien glass, which holds a sparkling, pink drink. Bones scans the fluid with his tricorder and gives Kirk a puzzled look. “Well Bones, out with it, is it beer?” McCoy hesitates. “It is Jim, but not beer as we know it.” Velo Mitrovich reports on this strange phenomenon called rosé beer.
by velo mitrovich
percent in the last two years, And, as far as men not
M
drinking it, nothing could be further from the truth with
y nephew tells this story. He is working in Paris and his French
some men dubbing rosé wine “Brosé”. The ancient Greeks made it by crushing black-
colleagues invite him and another
skinned grapes and allowing the skins to remain
expat, a young English woman, out
in contact with the juice for a short period of time,
for dinner. As the evening goes on
ranging from two to 24 hours. Three to four thousand
and all are getting a bit sloshed, the woman takes the
years later and this technique is still the preferred
bottle of red wine, pours some of it into a glass, and
method, although there are two others, including the
then takes a bottle of white and adds it to the glass.
blending of red and white wines – sacre bleu!
“Rosé!” she shouts, downing the glass to the shocked
But. While that is all a fine and dandy history lesson,
looks of the French at the table. For a French winery to
does a rosé really belong in your brewery’s line-up? It
do the same, impossible, it is forbidden by law.
is never going to become the new IPA and in looking
Despite some people wishing it was forbidden as
at around 30 breweries making rosé-styles of beer, it
well in the beer industry, rosé beer has continued to
will never be the suds that built the new brewery. And,
be one of summer’s big hits in the States, continuing
let me whisper this into your ear, you know you don’t
on from last year’s big foray into the pink. The light
actually need to rosé wine to make rosé beer. What is
sour with a low ABV is an ideal summer drink and
this pink drink all about?
while some breweries see it as a way of bringing in
No standard
“non-traditional beer drinkers” who prefer rosé wine, it has proven to appeal to both genders. The question is, after two strong years running, is this a trend you should be thinking of for 2020? Many look at rosé wine as something best forgotten from their teenage years thanks to cheap bottles of Portuguese Mateus Rosé. The plonk is shunned by
I
s there an official standard for rosé beer? While some people will tell you otherwise, outside of it having a pink colour, the answer is no and the
colour itself is more-or-less an industry acceptance,
many so-called wine experts due to its lower alcohol
rather than something written in stone like with the
content and fruity flavour. And, there is its pink colour.
various shades of graded pink in farmed salmon.
This can put off manly, masculine men, who don’t want to be seen sipping “a woman’s drink”. However, not only is rosé believed to be the oldest
At this year’s Great American Beer Festival there are 107 beer styles listed, along with around 100 subcategories of beer, listing Chili Beer, Honey Beer,
known type of wine, introduced by the Greek god of
Ginjo Beer, six types of Smoke Beer, and two different
wine Dionysus and favoured by heroes, today’s much
types of Pumpkin Beer. But rosé beer, not a one. How
improved quality, aroma and taste has brought about
it’s created is most definitely in the eye of the brewer,
a rosé Renaissance. Indeed, according to USA Today,
with about as much variance as there are breweries.
rosé wine and all things rosé, including beer and cider, have seen a North American jump by around 55
brewersjournal.info
While many brewers use wine in creating their rosé beers wanting that taste and colour, just as many rely
September 2019
19
tr e n d i n g
rose
beer
on ingredients like hibiscus, strawberries, raspberries,
Rhinegeist brewery in Cincinnati, Ohio, brought out
cranberries, blueberries or pink Himalayan sea salt and
its rosé beer, Bubbles, in 2016 as a special one-off. The
do not use one drop of wine or even wine barrels for
response was so positive, however, that Rhinegeist
aging.
followed up the original 40-barrel batch, with a 100-barrel
Before getting too upset though, for eons brewers
batch in 2017. Now it’s producing the 6.2% ABV Bubbles
have been using names to describe flavours which
year around in 240-barrel tanks, making it with apples,
would never make an ingredient list. For example, how
peaches and cranberries for tartness and blush.
many of us have had an orange chocolate stout, with rich
Crooked Stave’s 4.5% Sour Rosé is primary fermented
orange and chocolate flavour, without one iota of orange
with a mixed culture of wild yeast and undergoes
or chocolate in the ingredients. We don’t condemn the
fermentation in large oak foeders on raspberries and
brewer or call her an imposter; instead we marvel at their
blueberries. Unfiltered and naturally wild, each can is
ability to entice amazing flavours from malt.
packaged with a small amount of yeast to maintain
It should be mentioned here that one Colorado
freshness. Crooked Stave claims its Sour Rosé is the first
brewer is getting screamed at for its rosé beer, but not
100% traditional sour (primary fermented in oak) beer to
for reasons you’d imagine. Oskar Blues Brewery uses
be released in cans.
hibiscus and prickly-pear cactus in making its rosé ale –
Situated in California wine country, Anderson Valley
a little bit different but nothing to get upset about – but
Brewing Company decided to take lessons learned from
then they decided to name it Guns’ N’ Rosé.
previous collaborations with local wineries to mimic the
Oddly enough, Guns N’ Roses was very upset
flavour of rosé. Framboise Rosé Gose is made by adding
with Oskar’s choice of name. The band said it caused
rose hips to the boil and fresh raspberry puree at the end
“irreparable damage” to their brand, claiming that fans
of fermentation.
would confuse it with official products. The band sued
Grape-added
for trademark infringement against Oskar Blues Brewery, which is part of the Canarchy Craft Brewery Collective, Action they have since dropped. Three breweries not causing “irreparable damage” with their no-wine rosé beers are Rhinegeist, Anderson Valley Brewing and Crooked Stave.
20
September 2019
A
t this point you’re wondering if anyone actually adds wine to its beer to create rosé beer and there are numerous.
Brewers Journal
rose
With around 250 wineries in California’s San Luis
beer
tr e n d i n g
Its 5.3% Goses Are Red is a wheat-based beer that
Obispo County, Firestone Walker Brewing Company
spends some time in oak foeders with grapes added to
did not have to go far to find grapes for its 5% rosé beer
give it the rosé character, colour and taste.
Rosalie. Introduced in 2018, Rosalie is made with a mixture
Thinking pink
of local wine grapes including Chardonnay, Sauvignon Blanc, and Muscat. Dried hibiscus flowers are added to bring out the pink colour. Founded in 1996 by brothers-in-law Adam Firestone and UK-born David Walker on the Firestone family vineyard, today the state-of-art brewery in Paso Robles, central California, is California’s fourth largest craft brewery and the 16th largest in the USA. Upland Brewing Company of Bloomington, Indiana,
I
s rosé beer something you should be producing? While we are heading away from summer when most rosé beers are consumed, for summer 2020 it would
be a good time to start experimenting. The driving forces seem to be its colour and its lower ABV. While some breweries go after the rosé wine flavour
has been doing brewery/wine collaborations for over 14
by adding wine or other ingredients to get that wine
years. The brewery works with nearby Oliver Winery and
flavour, others seem to totally ignore the rosé flavour.
Vineyards to create its Oak & Rosé barrel-aged fruited
In interviews, some brewers see rosé beer as being
sour ale. At 7%, this has a higher ABV than most rosé beer.
a ‘gateway’ beer, used to bring in new beer drinkers into
Upland uses the same grapes for its beer as Oliver
the fold. If your brewery specialises in 30-year plans, this
does for rosé wine, Chambourcin, which gives the beer a vibrant red colour. This is a new French/American hybrid
might be your approach. But, perhaps a better one would be to care less which
that grows well in Indiana, a state not usually known for its
gender drinks rosé beer and instead, just try to produce
wine production. According to Upland, the grape imparts
a refreshing, flavourful summertime beer that looks
flavour descriptors such as cherries, red fruit, red berries,
stunning in a glass. No brewer is having to buy a bigger
herbal, or even millipedes.
safe to hold all that extra cash they’re making from rosé
Orange Country craft brewer Bruery Terreux seems
beer, but it could be a good addition to your existing
to have experimented with wine more than any other
line-up. The market is there and it is a worthwhile one to
brewery going by its list of retired beers, including
pursue. Just don’t believe, however, it will ever become
Wineification.
your number one seller. u
brewersjournal.info
September 2019
21
Co m m e nt
CO NTR ACTS
Preparing your brewery for a big contract Many brewers dream of getting listed — but without the right preparation, that dream can quickly turn sour. Josh Lunn, sales consultant for leading inventory software provider Unleashed, outlines the steps you should take to prepare your brewery for a contract with a supermarket, restaurant or pub chain. by Josh lunn
F
of your reorder points. The line between stockouts and overstocking will only get thinner once volumes start surging. The fundamental question here is whether you're able to rapidly increase your output without drastically increasing costs. To achieve this, you'll have to keep a close eye on your stock across every stage of production — as well as your total potential yield. If you don't know exactly what's on hand right now (and where it is) then consider upgrading your inventory system. Another question that many brewers overlook is whether someone else can take over the business if you suddenly leave. After all, it's not your name on the
or any business aiming to make the step up to working with a significant industry player,
contract, it's the business. Does your margin determine your pricing, or does
KFC's 2018 chicken shortage should provide a
your pricing determine your margins? Because trade
cautionary tale.
businesses are going to negotiate far harder than any
The issue, after all, wasn't KFC's. It was
customer you've dealt with before. If you're not 100%
their new distributor, DHL, who wasn't prepared for the
confident in your margins, then this is going to cause a
size of the new contract they'd signed. They didn’t have
serious headache.
the people, processes and technology in place to scale to
You'll also need to ensure that your sales systems
match KFC's requirements. KFC quickly reverted to their
are up to scratch. Trade businesses will expect an EDI
previous supplier and DHL's reputation was in tatters.
to buy direct. Adopting an online B2B store for smaller
While DHL is big enough to recover from such a setback, independent brewers can't afford to make the same mistake. The added sales admin, traceability
customers is advisable, so you can save time by enabling them to self serve. Perhaps the most important area to focus on across
requirements, massive production targets and tight
suppliers, production and sales, though, is traceability. To
margins associated with getting listed will test every
get Sales and Local Supplier Approval (SALSA) requires
aspect of your business. If your people, processes and
proof that you can trace all raw ingredients (including
technology aren't up to the task, then getting listed will
packaging) from origin through to sale. If you don't have
stretch them to breaking point.
the systems in place to support this, then your chances of
To ensure that your brewery is prepared, it's important to understand the level of expectation trade businesses
making getting listed a success are slim. Is new software the answer? Depending on a
will have of you as their latest supplier. I've broken
brewery’s current setup, as a consultant for a cloud app
down these expectations into three areas: supply chain,
provider I will often lean on the side of yes. But lots of
production facility and sales function.
what I've covered above is perfectly possible to set up
Everything starts with your suppliers. If they can't scale their operations according to your new needs, then you won't be able to meet the demands of your contract. Making sure that your suppliers can perform at the
with sophisticated spreadsheets. What software offers is the ability to scale. DHL's issue wasn't a lack of software. It was a lack of appreciation of what it takes to meet the demands of a
required level means tracking their performance across
big contract. A bit of preparation today will make sure that
several metrics. Plus, you'll need multiple suppliers in
your brewery doesn't fall into the same trap.
place for each ingredient you buy. But your supply chain doesn't begin and end with your suppliers. Getting listed also demands absolute mastery
22
September 2019
Follow my big contract checklist to guarantee that your people, process and technology are all ready for getting listed. u
Brewers Journal
Co m m e nt
ENVI R O N M ENT
How micro-brewers can reduce their environmental impact If you make the effort to increase the sustainability of your micro-brewery or distillery, you may find that it benefits not only the environment, but your finances too, says Gillian Bruce, manager of The Scottish Environment Protection Agency’s NetRegs service. by GILLIAN BRUCE
R
the brewing process and consider using a heat exchanger to recover and reuse heat from your processes. Buying new water-efficient equipment has a large upfront cost, but it will save you a lot of water and money in the long run.
Energy consumption
T
he brewing and distillery processes are extremely energy-intensive – it is essential that you not
unning a micro-brewery or distillery is no
only reduce energy use where possible, but also
easy feat, with lots to consider for these
make sure that the energy that you do use is as green as
small teams across the country.
possible.
Without the benefit of large teams
or dedicated staff specialising in
environmental legislation, it is easy to get confused about what you should and shouldn’t be doing to minimise your impact on the environment. Here we’ll explore exactly what your obligations are as well as outlining good practice examples. What is the environmental impact of breweries and
This can be as simple as swapping out your existing lightbulbs for energy efficient ones or reducing the amount of time certain equipment is running. Cooling tower use is also regulated – if you use one, you must notify your local council in the first instance and find out if you need a pollution prevention and control (PPC) permit. When it comes to waste, it’s crucial to try to reduce your brewery or distillery’s output and comply with a
distilleries? The brewing and distillery industries are two of the
duty of care. This means it is important that you produce,
largest industrial users of water and for every barrel of
handle and store waste without causing harm to the
beer produced, typically use up to four and a half barrels
environment. Additionally, you must comply with packaging
of water. In addition to water usage, energy consumption, waste
regulations if your business manufactures, supplies or
by-products, wastewater and air emissions all remain
handles packaging or packaging materials. This will be
key issues when it comes to the environmental impact of
relevant to you if you package your own product, as many
breweries and distilleries.
micro-brewers and distillers do.
Although micro-brewers and distillers may not have as
Make sure the packaging you use is recyclable and
much of an environmental impact as the bigger brewers,
the organic waste is being used for agricultural processes
but they still must adhere to a number of legal regulations
to cut down on what is being sent to landfill. If you have
under each area of impact.
remaining general waste, consider installing an incinerator which can then recover some of its energy.
Water use
As we’ve outlined, there are so many simple steps you can take towards reducing your brewery or distillery’s environmental impact. Some are even as easy as
C
oncerning water use, specific requirements must
swapping your existing lightbulbs for energy-efficient
be met relating to water quality, monitoring and
ones.
risk assessment. For example, you must have a
If you make the effort to increase the sustainability
Trade Effluent Consent form from the sewage provider if
of your micro-brewery or distillery, you may find that
you want to discharge liquid waste to a public sewer at
it benefits not only the environment, but your finances
the end of the brewing or distillery process.
too. Further advice can be found on the NetRegs site,
Demand for water continues to increase, so it’s vital you use it wisely. Recover as much water as possible from
24
September 2019
including a savings calculator which can reveal how much you could be saving by investing in sustainability. u
Brewers Journal
CDR BeerLab â&#x20AC;&#x201C; Quality Control & Process Analysis in your Brewery l ABV, IBU, colour & pH in one analyser l Quick & easy to use l No calibration needed l Other tests available for liquor, wort & beer
Want to improve Quality Control in your brewery? Contact: Lee.Walsh@qclscientific.com
01342 820820
www.qclscientific.com/beerlab
Brewers Journal BeerLab July 18.indd 1
07/06/2018 16:53:41
integrity BEER of thE
malt Chris Garratt, head Maltster . tel: 01985 212014 Chris.Garratt@warMinster-Malt.Co.uk
F22949 CDHA Distillers advert A5 v1.indd 1
30/03/2017 17:34
Co m m e nt
S K I LL S
Does the UK face a brewing skills gap? There are numerous options out there for brewers, as well as brewery owners wanting to improve the improve the knowledge base and skillset of their teams. But if we’re truly to propel a growing brewing sector forward, you have to know the right fit for you, explains Chris Horne, director of Brew-School.
Firstly, the nature of apprenticeship schemes means that much of the education can be generic, that means non brewing specific and without any or enough contact tuition the quality of the experience may be at the very least questionable. The individual nature of each apprenticeship scheme means that there is no one overarching brewing apprenticeship standard. Each apprenticeship is specific to the training organisation and this in my view limits their ability to function as a brewing qualification. Whilst
by Chris Horne
W
hat do I mean by the brewing skills gap? In the UK the brewing
I’m sure for some it can provide a useful entry in to the industry its long term value for the recipients has yet to be proved. At the opposite end of the training spectrum, long
industry was dominated until
drawn out degree-based university courses are not what
recently by a small number of large
the industry needs. For most brewers and microbrewery
or even massive breweries. Most
businesses, time and financial constraints mean that this
of these breweries took on staff who had passed through
is impractical; also for most individuals a university level
the traditional university education or trained them up
education may be overly academic and expensive.
using professional qualifications such as the Institute of Brewing and Distilling. Over the last few years the UK brewing industry
A 50 grand debt hangover to learn what for many is the very practical as well as technical art of brewing seems excessive. Equally, brewing apprenticeships without a
has seen an explosion of microbreweries, often set
definable qualification, whilst being a welcome addition,
up by enthusiastic home brewers who have ‘side
may not be the panacea to brewing education that they
stepped’ these traditional routes into the industry. This
first suggested.
has simultaneously brought into the industry a level of
What are the alternatives for craft brewers? Well
passion and experimentation that has transformed the
currently there are limited choices. For many craft
whole brewing ecosystem for the good. In my experience
brewers they mix elements of experience gained by
this has also meant that the base scientific and technical
brewing at home or in a microbrewery with attending a
knowledge of brewing in many microbreweries can
variety of one day courses where available. These one
sometimes be patchy.
day courses can be useful to bridge knowledge gaps but
Don’t get me wrong; in some it’s excellent; in others,
when they are run by industry suppliers they can also turn
alas, almost non existent. This all impacts when it comes
into glorified sales pitches and with advice that is far from
to overcoming problems in the brew house and also
objective.
ensuring the consistency of the beer. Inconsistent beer
Personally, I remain convinced that a short intensive
quality is a long-term problem for all those who are keen
course pitched at the equivalent of an A-Level which
to see the UK craft beer and microbrewery sector grow,
covers the science of brewing in a practical, unstuffy way
mature and prosper.
but with a hurdle based examination and a recognisable
Some parts of the brewing industry have responded
qualification at the end is what the brewing industry
by campaigning for the establishment of a brewing
needs. I’m envisaging a General Certificate in Brewing
apprenticeship. This is all very laudable. As a result there
(GCB) PLUS or PLUS PLUS.
is now an array of new brewing apprenticeships ranging
I believe an enhanced GCB or equivalent would
from 12-18 months in duration. The aim of these new
provide a base level of scientific understanding for
apprenticeship schemes is to provide a level of on the job
brewers to allow them to upskill and achieve what they
training and education. However, apprenticeship schemes
want and brew great beer consistently whilst helping to
in general have not proved to be the out and out success
continue to propel a growing brewing sector forward. u
that was hoped when they were introduced in 2011 and numbers of entrants keep on falling. I can only suggest there might be a number of reasons why the schemes have not been an out and out success.
26
September 2019
Chris Horne is a Director of Brew-School in Bakewell which seeks to inspire through a range of courses and qualifications for brewers and craft drinks enthusiasts worldwide.
Brewers Journal
MANUFACTURERS & DISTRIBUTORS OF STEAM BOILERS & ANCILLARY EQUIPMENT
Complete Steam Solutions • Boiler ranges from 128 – 55,000 kg/hr • Steam, electric and hot water boilers • Ancillary equipment • Fully packaged plant rooms INDUSTRY-LEADING DESIGN, INSTALLATION, MAINTENANCE AND ENERGY SAVING SERVICES
T: 01255 224500 E: boilersales@steamboilers.co.uk www.steamboilers.co.uk
0x98mm CFB Boilers Advert.indd 1
Grow your business T: 01142 699080 E: info@ndlkegeurope.com
ndlkegeurope.com
03/05/2017 15:18
Co m m e nt
S T arting
a
B rewery
Set your boundaries Starting a brewery is a daunting task, but there’s a lot of help out there as long as you know where to look, explains Zac Rismiller, head brewer and managing partner at 1623 Brewing by ZAC RISMILLER
W
Brand exposure
hat’s the best way to start a brewery? I get asked that a lot and end up helping many people. I’ve helped, advised, or down right consulted on many breweries
opening. I’m in the middle of doing it yet again, this time for myself.
Opening a brewery is crazy, tragic, and exhilarating all at the same time. I can tell you, though, it can be weirdly
N
ow that you’ve got quality and are keeping it coming, how are you going to fill the place? Most of the places I’ve helped launch have been in
Colorado - home to well over 400 breweries. So, standing out in a crowded market is beyond important. How are you going to do that? Again, quality of beer is
intoxicating. I keep saying, “I want to do it again!” We all
the most important thing. Why do many good breweries
had the conversation around a homebrew kettle about
go out of business? Customers aren’t coming. Creating a
how we could or should go pro, “Let’s start making some
brand development and marketing strategy with the help
money at this!” We’ve discussed the tap room theme,
of an agency and a public relations firm can help increase
what beers we’d specialize in, and how we’d cater to our
exposure for your brewery. Just like quality, brand
segment of the craft world. The reality of construction
consistency is key.
budgets, hiring, and managing the business, hits hard.
Consistently brewing quality and people are coming
Done right - a brewery can be one of the most worthwhile
in, but how do you get people to stay and come back?
things you’ve ever done.
Customer experience. Your beer passion and knowledge
First and foremost, you should have an undying
should show through your team on the front lines for you
passion for brewing and all things beer. Including when
every day. It’s critical to hire a diverse group of people that
the sad and eventual truth sets in: You may have started
will uphold and are passionate about the culture you’re
your brewery to make beer every day, but you’ll probably
establishing. It’s time consuming and expensive, but man
end up hiring someone else.
is it worth it to do so!
Remember, this is a business, not a retail location
Avoiding burnout
where your money is set on fire - let your ego go. The scale, processes, and just generally how things are done, take years to master and the best way to be successful. Consider tasks like scheduling, ordering ingredients, keeping track of everything you've got going on, and how that relates to your finances, among many other
R
emember to have boundaries, for yourself, your customers and your employees. It will seem impossible to take time to yourself. Self-care or
things. You’ll need help there too, and unless you want
you will burn out. Despite how much you love and live
9,000+ spreadsheets, you’ll need a CRM. I’ve done the
this life, it will steal your passion if you let it. I’m not saying
spreadsheet thing and I don't recommend that at all.
take 10 weeks off in the middle of summer - take a day a
Get a software like BREW x 5. It will do almost
week and stay home with your cell phone on just in case
everything except brew the beer for you. It has a QuickBooks integration too, for a really reasonable price.
of emergency. Industry resources will help you in making great
There are solutions out there that can really put a dent
decisions. Join your local brewer’s guild, attend meetings,
in the ol’ wallet. Do your research on what software is
get involved, join an association, connect with breweries
best for your needs and customizable to grow with your
in your area to exchange best practices. And above all
brewery goals.
else, be intentional and authentic in everything you do. u
28
September 2019
Brewers Journal
CONTRACT PACKAGING FOR THE CRAFT DRINKS MARKET
SALSA Accredited State-of-the-art facility Can, Bottle Keg & Brew
Split runs available
10HL to 100HL
Contract Brewing
Over 50 years
expertise End to end solution
Transparent Pricing
Quality Service sales@sebpackaging.co.uk | www.sebpackaging.co.uk 01843 865000 BREWING PACKAGING R E W I N G&& PACKAGING
d e a r
j o h n
Have beer, will travel In recent months, John Keeling has continued to immerse himself in the world of beer. Whether that’s visiting breweries in New York, or debating with peers in Birmingham, he continues to learn about the industry he loves. by JOHN KEELiNg
The first visit was to Pete, so we got the L train. I still get a buzz from catching the subway in New York
I
especially the A train but that’s because I am just a Duke
’ve just been to New York and Washington. Then I
Ellington fan at heart. We got off just a stone’s throw from
went to Birmingham to be part of Birmingham Beer
the brewery and arrived bang on time at 11 am.
Week. Both visits were highly enjoyable and both
Pete is a biologist by training and brings that insight to
taught me something about beer. I’m still learning
his work. Brewing might well be regarded as an art and
in my sixties because beer and the brewing
a science, but a biological outlook is definitely needed.
industry is a complex thing and, even after a lifetime of
Pete had also immersed himself in the local history and
study and observation, I feel sometimes I know less than
delighted in telling me how German brewers had settled
some of the younger brewers I meet.
in Brooklyn because of the excellent water. Shame
Was I ever that enthusiastic, was I ever that good?
members of the best brewing nation, Britain, didn’t settle
I started brewing in 15 BC that is 15 years Before Craft.
in Brooklyn first, then maybe cask beer would be the beer
Innovation was finding a cheaper alternative to malt, or hops. At that time, there were several papers in the
of America. The second visit was to see Al at Brooklyn, this time in
Journal of the Institute of Brewing about brewing one
the company of Sid Boggle. Symone was interested in his
beer (stock beer, but not as we know it) then adding
unusual name and when I said just call him Simon, she
colour to it at packaging to turn it into stout or add
just looked perplexed. Again, we caught the “L”. I just like
bitterness to turn it into bitter. If you left it alone, you could
writing that, what a show off.
call it lager. I remember one paper on the incidences of
What a success story Brooklyn Brewery is, too. I have
rectal cancer in beer drinkers. At that point I thought that
been several times and each time it grows and gets
brewing science was in danger of vanishing up its own
better. I still think that the Brooklyn brewers are the most
posterior.
important people in the company which is my definition of
Then along came craft and brewing changed, now
what craft is. I will never tire of visiting this great brewery.
flavour is king, and brewers are key. Marketing, at least
Both breweries make excellent beer and well worth
the best of it, is informed by the beer. What I like most
visiting if you are in New York, just remember to take the
is that nobody is in silos unlike the more established
L train.
companies, where all ideas are incubated in a department
In between these two visits we spent three days in
and the first the others know about it is when it comes to
Washington. This also included a national holiday July
the execution phase.
4th, so we just decided to join in the fun. I managed to
I went to New York principally as a holiday to celebrate
only drink wine while I was there, and I was determined to
Symone’s birthday. But I couldn’t resist, and booked
make sure Symone enjoyed herself for her birthday this
myself and Symone in for trips to meet Pete Lengyel-
year, so I didn’t arrange any beery things to do. She later
Fushimi at Kings County Brewers Collective and then to
complained that there seemed to be a lack of breweries
meet Allan Duvall at Brooklyn Brewery. Symone knows
in Washington. Looks like a return visit is in order.
by now a holiday is not a holiday without a visit to a
When we returned from our holiday, we had a date in
brewing related place. She still remembers, with a shiver,
Birmingham where Brett Laniosh had asked me to speak
a memorable birthday visit to a yeast factory (yes it was
in a beer debate where I was to be joined by a host of
her birthday).
luminaries including Marverine Cole and Pete Brown. The
30
September 2019
Brewers Journal
d e a r
panel was made up with Ash Corbett-Collins from CAMRA and Miranda Hudson from Duration Brewing. They are both considerably younger than me and I expected them to bring youthful enthusiasm to the debate, but often showed greater insight than me. That shows I should leave my ageism at home. I was more than happy to be in this debate and wanted to speak about my pet gripe, the future of cask beer again. Those who read my column will be well aware of what I think should be done, and I think CAMRA are the organisation that should be fighting for 20p reduction in cask beer duty. But enough of my hobby horse. What I really wanted to talk about was what a great city Birmingham now is. One place that is a must visit for beer lovers is the Old Joint Stock and just to further entice you just opposite is a cathedral which contains some fantastic stained glass, another must visit. The Old Joint Stock is the furthest north the Fuller’s empire stretches and is one of the bestlooking pubs they own. Great staff, a great manager in Paul Bancroft, and great beer too. Plus there’s an on-site theatre so what more can you need?
brewersjournal.info
“
j o h n
Symone still remembers, with a shiver, a memorable birthday visit to a yeast factory (yes it was her birthday). John Keeling
The centre of Birmingham seems to have been
completely redeveloped with a great museum which had a Black Sabbath section. Plus if you like classical music then the concert hall is a must. Oh, and don’t forget to walk along the canals where you will see a bridge called the Brewmasters Bridge, while the library and its views are a must too. Plenty to do in Birmingham! Birmingham is a beer city and has a great feel to it. It
is definitely another city I will be returning to on a regular basis.
September 2019
31
b r e w e r s
le c tu r e s
bristol
Brewers Lectures The Brewers Lectures return to Bristol this October. There’ll be experts from across the brewing industry delivering insightful and engaging talks, a load of great beer and the perfect opportunity to catch up with friends old and new.
B
KEY INFORMATION The Watershed (Waterside 3) 1 Canon’s Rd, Bristol BS1 5TX
ristol? Where do you start... The city has long since established itself as a haven for incredible beer. You also have a
10 October 2019 12.30 to 17:00
wealth of superb bars, taprooms and pubs
to enjoy the produce of the fantastic breweries that call Bristol home.
There is Lost and Grounded Brewers, Moor Beer, and Left Handed Giant. Then there's Wiper and True, Bristol Beer Factory and Arbor Ales. And who are we if wel fail to mention Electric Bear, Good Chemistry Brewing and
As we all come to these events from differing backgrounds and differing means, we have made all tickets available for free, we just ask you to make a small donation if you are able so that we can continue to run these events.
more…. The afternoon will comprise talks from brewers and brewery owners as well as leading names from the fields
Go to lectures.brewersjournal.info for tickets and the latest speaker information
of ingredients, business and branding. We’ll also have a drinks reception where you’ll be able to enjoy some fantastic beers from breweries across the UK. Join us for an afternoon not to miss!
proudly sponsored by
32
September 2019
Brewers Journal
B ristol
b r e w e r s
le c tu r e s
Bristol speakers David Freer / Jonny Mowat | O Street At the Brewers Lectures Bristol, O Street’s Jonny Mowat and David Freer will deliver a joint presentation. They are a studio based in Glasgow, London and Denver made up solely of designers. Their beer work includes the rebrand of Fyne Ales and Brewdog’s Abstrakt range. Miranda Hudson | Duration Brewing Miranda Hudson is cofounder of Duration Brewing, a progressive farmhouse brewery to make 'Beers That Belong' in Norfolk. Her deft project management skills have raised Duration’s profile ahead of its imminent opening later this year. Miranda and Derek Bates (cofounder and brewer) have released high profile collaborative and own beers while planning and building Duration from the ground up to deliver wild ales and fresh beers from nature with purpose.
and brew beers defined by balance and flavour, John is using his retirement to collaborate, consult and create with breweries across the globe. Claudia Mayne | Five Points Brewing Company Claudia Mayne is the digital and marketing manager for the Five Points Brewing Company. A pro in the field of social media strategy, online content management, Claudia helps ensure the Hackney brewery’s online presence matches its day-to-day output brewing award-winning beers. Sam McMeekin | Gipsy Hill Sam McMeekin is the co-founder of London’s Gipsy Hill Brewing. Since starting the business back in 2014, the company has gone from strength-to-strength, growing year-on-year. Last year it opened a fully accessible tap room, released an increasing number of special beers and started a barrel-ageing program. Alex Troncoso | Lost and Grounded Brewers
Stephen Jones | Unleashed Software Stephen Jones is territory manager at Unleashed Software, a cloud app that enables businesses to track and control their products across supply, production, inventory and sales. John Keeling | Fuller’s
Alex Troncoso is the co-founder of Bristol’s Lost and Grounded Brewers alongside co-founder and partner Annie Clements. Known for their standout flagship Keller Pils, this unfiltered lager epitomises which they are about: understated simplicity and creating something delicious and complex.
John Keeling surely needs no introduction. But for those unaware, John is the former head brewer of London-based Fuller’s. Regarded and respected the world over for his ability to create
brewersjournal.info
September 2019
33
B r e w e ry
to u r
manchester
union
Good things come to those who wait To become the number one lager in Manchester would be a fantastic achievement and that’s exactly the goal of Will Evans, Jamie Scahill and Ian Johnson, the team behind Manchester Union Brewery. And they plan to get there by extolling the virtues of excellent, locally-produced beer. by tim sheahan
T
here was a moment when Will Evans, Jamie Scahill and Ian Johnson probably wondered why on earth they ever considered getting into this brewing lark. We’ve all been there. That extra pint, or
three, when you’ve got an early start the next morning. For that trio, the hungover cloud of regret lingered large as they were being driven across the Czech countryside by an brewhouse manufacturer showcasing their kit. “There we were, all hungover in the back of some banged-up Subaru being driven to the middle of nowhere,” laughs Evans. “Have you ever seen the film Hostel? It was like that. I’m pretty sure we all thought that was the end of us that day.” Thankfully, they survived to tell the tale. Czech lager is, of course, great. So when the team were in the stage of choosing which manufacturer would supply the brewhouse for their new brewery, it’s no
“
There are very few people in the world that can, or want, to get involved in this kit Ian Johnson, Manchester Union Brewery
Johnson’s exacting demands narrowed the field of
manufacturing suitors because he wanted a brewhouse capable of decoction mash brewing. “There are very few people in the world that can, or
want, to get involved in this kit. It’s far more complex than a single infusion ale kit,” Johnson explains. “I knew Vincent from my previous brewery, and I knew how good he was technically, so it gave us full confidence in partnering with them.”
“Ian was unshakable in his commitment to decoction
mash brewing,” says Evans.
A normal brewery would step mash, raising the
temperature in a number of stages from around 40 degrees up to around 77 degrees. Johnson leverages decoction mash techniques, which involves taking a proportion of the mash to a different tank and bring that to the boil for a set time. At 100 degrees you get the Maillard reaction which is
surprise that Evans, Scahill and Johnson were diligent in
a chemical reaction between amino acids and reducing
their research. Especially with their head brewer Ian on
sugars, which gives browned food its distinctive flavour,
board.
such as seared steaks and toasted marshmallows.
“I wrote a 12-page specification on how I wanted this
This adds a slight caramelisation to the beer and also
brewery to work,” recalls Johnson. “I was very clear on
a small but pleasing amount of tannins. However, the
what we needed and what we didn’t. I asked for quotes
biggest thing the beer garners from this is the big silky
from about four UK manufacturers and only one came
mouthfeel thanks to the melanoidin release.
back to me, and that was Johnson Brewing Design. I don’t think anyone else wanted to touch it!” But why, you make ask...
34
September 2019
“Some German lager brewers would get big mouthfeel by adding specific types of malt but these can deliver a higher perceived sweetness in the beer and proper
Brewers Journal
“ B r e w e ry
to u r
manchester
union
producing average beer like the big corporates and we want something we’re proud of.” Evans splits his time between helping run a brewery while also selling other people’s beers in his role looking after Manchester and surrounding areas for Cave Direct. It was in this capacity that he met Scahill. Scahill also divides his time. When his attentions aren’t focused on Manchester Union Brewery, he is the head of
To many people, the complexities of our beer will be overlooked while it lubricates conversations rather than being the conversation and we’re really happy that’s the case
marketing for ticket outlet business Skiddle. But like so
Will Evans, Manchester Union Brewery
is housed in an impressive facility on North Western St,
pilsner should be dry. Some people dispute the need to
many stories before theirs, it was a love of great beer and a desire to make a mark, that they bonded. And by November 2018, they would have a brewery and the first brews complete. Manchester Union Brewery where it can call Beer Nouveau, Alphabet and Wander Beyond Brewing its neighbours. The trio knew they needed to go big from the start
use a decoction process, it was primarily introduced to
if they were to match their lofty goals, especially when
get the best malt extract from poor quality malt so with
building a business around lager.
great malt nowadays do we really need it?" says Evans. He adds: “The by-product from this old method
“It was obvious from day one that if we were to have enough beer to supply even 15 to 20 bars, we’d need a
was the melanoidin and tannin release that couldn’t be
consistent supply of beer. Considering this beer needs to
replicated any other way and for us in search of body and
stay in tank for six weeks, and brewing only four times a
mouthfeel as well as flavour and dryness this was the only
month, those brews had to be big,” says Scahill.
way we wanted to brew.”
Evans’ desire for such a beer can be traced back to
In their own words, business started somewhat slowly. The rate of sale expected from certain bars and pubs
meeting Johnson at the tap of fellow Manchester brewery
was lower than predicted. Establishments they thought
Blackjack several years back.
would sell five kegs a week were only kicking one. But
“I was drinking a lot of IPA, and someone suggested
at the same time, they knew lager was a tough sell in a
I tried Ian's lager. I was blown away by the depth of the
competitive market so patience and brand building was
beer, the body and the mouthfeel. We got chatting, and
required, too.
he explained how he achieved it. I spent half an hour listening, or at least trying to, as he explained the whole process.” Evans and Scahill already knew they wanted to start
Fast forward a good six months and certain outlets are now draining 15, or even 30 kegs in a week. “It’s phenomenal,” smiles Scahill. “Early on, we probably expected to hit the ground running as you’ve been busy
a brewery, now they knew who they wanted to brew in it.
living and breathing the business. But launching a lager in
Wowed by the wonders of decoction mash brewing, the
February was probably poor timing. Thankfully it just took
duo were smitten. They just didn’t know what they were
time to get going.”
getting themselves into just yet. Evans recalls: “I remember one particular conversation
Evans adds: “It’s a hugely competitive market, and we know that. We initially had thoughts about launching
with a UK representative of a brewery manufacturer in
with a Pale Ale, too. Although the issue we had was the
Canada who was growing frustrated that we wanted
possibility of that becoming too popular and with that,
something he couldn’t deliver, his frustrations turned to
the temptation to concentrate on a beer that is quicker to
anger, manifested in condescendence.
produce than the lager. And our focus was always going
'You don’t need to do this, Ian'. “Ian’s reply was as resolute and simple as ever, 'I know
to be on lager. “So here we are, taking the fight a wee bit to the big
we don’t have to but we want to'. This guy was never
guys. The bigger multinationals will have their routes to
going to get it but that’s ok, not everyone is going to pick
market and their own methods, but as long as Ian keeps
up our beer and think ‘big body but still dry, how’d they
producing, we’ll always have quality on our side.”
do that?’. "To many people, the complexities of our beer will be
Scahill continues: “And along with that, provenance. This is a Manchester beer and people are relating to the
overlooked while it lubricates conversations rather than
idea of a locally-made product. Our goal is to make it the
being the conversation and we’re really happy that’s the
number one lager in Manchester.”
case but it’s really important to us otherwise we’d just be
36
September 2019
And for them to achieve that, the trio know they need
Brewers Journal
Will Evans, Jamie Scahill and Ian Johnson | Manchester Union Brewery
to win over casual drinkers and not just beer enthusiasts. If we can can start to converting the Peroni and Heineken drinkers, or whoever they are, then hopefully there’s no going back,” says Evans. “To do that, we not only have to offer a quality product, but also be competitive on price.” He adds: “It would be great to get a bit more margin
whether we needed to pursue decoction mash brewing. But after taking a step back, I’d ask what’s the point of doing this at all if we’re not doing what we intended?” Such a resolute approach could be forgiven to waiver though, especially when inevitable breakages occur. “In this brewhouse you are effectively moving a thick porridge around,” says Evans. “So we actually use a pump
out of the beer but at the same time, if we want to build
that would normally be used in a jam factory, where it’s
this brand, you need to make those compromises. We
used to moving warm, thick liquids around.
want this beer to be drunk in beer havens like Cafe Beermoth, as well as 'regular' pubs and bars” Thankfully for Evans, Scahill and Johnson, drinkers
“But that went down recently and we couldn’t brew until a new one arrived. £9,500 later and here we are.” With those hurdles overcome, though, the remainder
are taking to their excellent beer. So much so that further
of 2019 and beyond is looking very good indeed. The trio
expansion is already being lined up.
are thrilled to be invited to pour at the venerable What’s
“We just need to get our ducks in a row, explains Evans. “The good thing is we don't have to go through the
Brewing festival in Norway, while award nominations are coming thick and fast.
headache of financing the whole brewery again and we
“Last year was a challenge and there was so much
can just add three new tanks, which are a fraction of the
uncertainty. But after a slow start we’re really hitting our
cost of the brewery but give us a 50% increase in capacity.
stride,” Evans explains. “The challenge now is to continue
The brewery’s commitment to decoction mash brewing hasn’t been without its hurdles, though. “I find myself questioning Ian. Actually, it happens quite a lot,” laughs Evans. “I remember early on debating
brewersjournal.info
engaging with drinkers, old and new. And that means sparking the curiosity in people to try our beer, those people where the beer choice isn’t the number one factor where they drink.”
September 2019
37
Manufacturers of the finest Pale Ale, Crystal and Roasted Malts All Malts delivered ON TIME to your specification, crushed or whole Main products include: Maris Otter, Pearl, Propino and Golden Promise Ale Malts together with the complete range of Speciality Crystal and Roasted Malts including Wheat, Rye and Oat products
Thomas Fawcett & Sons Limited Eastfield Lane, Castleford, West Yorkshire, WF10 4LE www.fawcett-maltsters.co.uk sales@fawcett-maltsters.co.uk +44 (0)1977552460/90
Proving your worth Marble Brewery started out back in 1997 and since then some breweries have come, and have breweries have gone. But in that time, Marble Brewery, under the leadership of director Jan Rodgers, has become a mainstay in the everchanging brewing scene. Now, in their new Salford home, under the guidance of head brewer Joe Ince, they're ready to push on even further. by TIM SHEAHAN
I
watering vegetarian dishes from Bundobust on Piccadilly, and equally tantalising shots of perfectly served cask courtesy of The Marble Arch Inn on the Rochdale Road. At a time where an increasing number of pubs rarely resemble traditional hostelries or worse, don’t exist at all, The Marble Arch Inn is still very clearly a pub. Wooden panelling, ornate decor, comfy seating of all kinds and beer, lots of fantastic beer. Not to mention great food, too. And it’s here where the Marble Brewery journey started back in 1997. But a lot can happen in 22 years. When the brewery started life as a four-and-a-halfbarrel plant at the back of much-loved inn, the UK brewing landscape was markedly different than it is today. Breweries have come, and have breweries have gone. But in that time, Marble Brewery, under the leadership of
n this world nothing can be said to be certain,
director Jan Rodgers, has become a mainstay in the ever-
except death and taxes,” Benjamin Franklin so once
changing brewing scene.
famously said. Fast-forward some 230 years, in an age
dominated by social media, there are two
Beers such as Lagonda, Manchester Bitter and Pint have made indelible marks in the hearts and minds of drinkers, while newer creations from head brewer
certainties when fans of great beer and food visit
Joe Ince have taken the brewery in hop-forward and
Manchester.
experimental directions.
And that’s the deluge of snaps featuring mouth-
brewersjournal.info
That’s not to say he doesn’t respect the so-called
September 2019
39
classic styles, either. Joe is a firm advocate of styles, regardless of dispense, that many modern drinkers are
and 30% because your boss will only add 20. “Everything just takes longer. So it’s important to work
potentially missing. As a result, he ensures that Marble’s
with people you like and people that you trust. Whether
output appeals to drinkers of all kinds.
that’s a fabrication company, a lift and shift, or a drainage
Now, a good seven months since they started brewing at their new home in Salford, the business boasts a new brewhouse, the ability to brew an increasing number
firm. If the person isn't right then the price doesn't matter. I cannot stress that enough.” Both Ince and Rogers talk with glee about the
of beers, and is in the process of putting the finishing
brewery’s new home in Salford. Following years at the
touches to its first ever taproom.
company’s old home, the new facility represents the start
But despite a successful expansion under their belts, Rogers and Ince are also acutely aware of the challenges
of a new era for the business. “What’s important for me is that it enables a happy
that lie ahead in what is an increasingly competitive
workforce,” says Rogers. “The old site was dreadful, if I’m
market.
honest. The team would have to step over syringes to get
“It’s been a lot of hard work, but we’ve been brewing since March and had a lot of great help along the way,”
to work and there was fly-tipping everywhere, too." Ince adds: “Technically we can control what's
explains Rogers. “I’m very proud of what we achieved in
happening a lot more. We have a steam-fired kit so we
the old arch and to how we left it, too. Anybody that has
are much better in terms of energy usage and managing
old kit and is moving to a new site, especially if you have
wastage across the brewery.
a full repairing lease, you have to make sure you sort that before moving on! “And when you’re going through that process, make sure you add on extra 20% to what you think it's going to cost,” says Rogers. Ince steps in: “Make sure to add an extra three months
40
September 2019
“There’s a real efficiency in terms of workflow, too. Previously, I could only assume the old setup was put together in such a way to make my life so f**cking hard. But that’s no longer the case, thankfully. “Ingredients now come in one side and processed beer goes out the opposite door. Kit is arranged in a
Brewers Journal
“ marble
horseshoe flow and it just saves us so much time in terms of production. “We run a very small, hard-working team that is well looked after. It’s an ethos of mine that I don't need a lot of people in production, instead calling on a small team but a talented highly skilled one at that. “And the more time we can spend making beer, cellaring beer and packaging it, the better. This new facility allows for that. Oh, and I can bring my dog Daphne to work as well.” Ince is the latest head brewer to take charge at Marble. Rogers is rightfully proud of the way Marble’s brewing alumni have gone on to work and start other breweries across the UK, including James Kemp at Yeastie Boys, James Campbell, former head brewer at Cloudwater Brew Co and now of SSV Limited, Dominic Driscoll at Thornbridge, Colin Stronge of Salt Beer Factory, Matthew Howgate at Legitimate Industries and Dan W De Bechevel, founder and head Brewer at Wander Beyond Brewing, to name but a few. Ince, who took over from Kemp last spring, relished the opportunity to specify Marble’s new brewery setup, adopting his meticulous attention to detail at every turn. Gravity Systems were commissioned to provide the new brewhouse alongside some ancillary equipment, while Jenn Merrick, founder of Earth Station, also worked with Marble on the initial brews on the new kit. “There was a lot of back and forth, and we could have
brewersjournal.info
m e e t
th e
b r e w e r
If you have 2000 breweries in the UK, very few of those are big producers and they need protecting Jan Rogers, Marble Brewery
got some kit off the shelf, but we probably would have ended up getting rid of it in a few years,” says Ince. “I had a very set idea of how I wanted things to work and partnering with Gravity Systems allowed us to achieve that.”
He adds: “Initially they suggested rakes but we’re only
a 25hl brewhouse, and you don’t work for me if you can’t dig out a mash tun of that size. We’d go through what both parties suggested and made everything work. “For me, the whole process was approached with
the beer leaving the door and the grain coming into the building. If you're planning a move, setting up a brewery or undergoing an expansion, always work backwards.” Marble output 4,300HL last year and although it holds
September 2019
41
“ m e e t
th e
b r e w e r
marble
against this pressure. If you have 2000 breweries in the UK, very few of those are big producers and they need protecting.” The Marble Brewery of 2019 is a reality made possible by financing in-house, an approach Rogers is happy with. “We don’t have a lot of money so took the decision to sell the Marble Beer House in Chorlton and also sold our old kit, which together raised £200,000 in working capital,”
If you don't follow the market you have to be strong enough to stand on your own. Joe Ince, Marble Brewery
she recalls. “Conversations with a finance company for new kit followed but the terms required of us, and the sums to repay over five years, were ones we weren’t comfortable in matching.” Rogers adds: “So we went back to the bank and discussed remortgaging against The Marble Arch Inn. It’s
no great desires to pass the 5,000HL mark, the team
a property, to a bank, that’s worth a lot of money in theory,
know that could well become an eventuality.
so we went ahead with that option.
“One other great benefit of this new kit is that it’s all
designed to be plug-and-play. At present, if I never went home at night, we could probably output somewhere
“When it’s all said and done, we will have spent around £750,000 and learned lessons in the process. "There are a lot of conversations taking place regarding
between 6,500HL to 7,000HL,” says Ince. “Everything
crowdfunding and private equity, but all I can say is that
that's already in there in terms of heat exchangers, CLT
we’ve done our own little bit and done things our way."
and HLT are all ready to take on extra pressure that comes with new tank capacity, but there are no plans to go over 5000 at the moment. It’s been set up to do so if needs be.”
He goes on: "Having gone through brewery expansions
elsewhere at a boots on the ground level, I am very aware
And doing things their way is an ethos that applies to the beers Ince and his team produce, too. “The brewer should always lead the formulation of new beers. But I would say that, it just means I’ll get a hiding from Jan, too,” he laughs. Ince explains: “In previous roles, we’d have meetings
of pressure that has on your team. You could easily be in
at production level and when there was a free slot in
the position where everyone is doing 16/17 hour days for
production we’d discuss what we should brew.
three months, so we’re thankfully avoiding any potential situation with this new setup.” In this new era for the brewery, Rogers and Ince feel
“I’d, of course, always suggest a 7% Simcoe-heavy West Coast IPA but I’d never want to be put in a situation where I’m told by someone what to brew and how these
that the one challenge that very much remains is the
three fruits or whatever will work together. Never throw
threat to Small Brewers Duty Relief (SDBR) from those
that at me. Hopefully I know enough about brewing to not
outfits operating at a bigger level, in terms of volume,
be told how to do things on that side.”
than Marble. “There are breweries feeling squeezed, so instead of trying to do battle with the even larger, often multinational breweries, they are trying to take away from the smaller brewers in a big to regain their market share,” believes
One thing Ince is also certain on is that he’s open to all beer styles. But he questions following trends. “If you don't follow the market you have to be strong enough to stand on your own,” he stresses. “If you are chasing the market because you think that will increase your sales then everything relies on you and
Ince. He adds: “The pressure groups that are working to
the quality of your product,” he says. “If you just ignore it,
remove SBDR find it easier to tackle the high number
and do what you want to do all of the time, someone still
of smaller breweries than is to take on the bigger
has got to come and buy your stuff otherwise you'll go
multinational companies.
broke. So you have to have strength in your convictions.”
“It's way easier to f*ck over smaller breweries than it is
Being confident in your product, and putting out
to f*uck with the multinationals. At the end of the day, AB
something you’re proud of, is one thing. But informing
InBev make your regional family brewery look like a guy
the consumer of what you’re offering them is another.
in a shed. If I was going to court, would I go to court with
As more drinkers enter the space, the challenge of
someone like Heineken or me? I know who I'm going to
educating the drinker broadens.
mess with!”
“Watery. This beer is watery,” laments Rogers. “No, that
Rogers adds: “I'm asking the breweries producing
beer is session-strength and it’s meant to be that way. If a
around 7000HL to 10000HL, ones that are in a sphere of
drinker has made their foray to beer through heavy, sticky,
influence in the industry. We need them to publicly repeal
strong stouts, then of course a cask, low ABV beer will be
42
September 2019
Brewers Journal
brewersjournal.info
September 2019
43
m e e t
th e
b r e w e r
“
marble
the word traditional is being bandied around in the wrong way. I am as proud of cask beer being made here in the UK as anyone is of the Lambic producers in Belgium.” He says: “There is an art in producing great cask beer that is so in tune with making any other type of beer that is well respected in the world. "It’s no different to brewing a good Pilsner, a Lambic, or a Doppelbock, and it should be respected in that way.
Cask beer should be respected because nobody else is going to give a s*** unless we do Joe Ince, Marble Brewery
different. It’s a matter of making that clear to the drinker.” She adds: “You can enjoy Haribo, and you can enjoy
Because nobody else is going to give a s*** unless we do. “Now, I didn't really start drinking beer with the respect I should have until I left Manchester and went to work at Magic Rock. It's there I witnessed how invested the team were in the the beer they produced. “We were knocking out world-class beers, but if you messed up Ringmaster (the brewery’s flagship pale ale) and Uncle Dave knocked back 10 pints of it that Sunday,
Green and Black’s. There’s a spectrum and these can all
you would most definitely have a s*** Monday back at the
exist alongside each other.
brewery. You’d make damn sure the next batch was bang
"But one thing I’m very sure on is that, in the age
of New England-style beers, we need to have a
on. “The old boy drinking cask in a pub should be given
conversation on bitterness, and inform the drinker, on its
the same amount of respect as people buying a brand
existence, too.”
new pastry stout, For me, there should be no more talk
“It's ok to like what you like,” explains Ince. “But I think
44
September 2019
about traditional beer, just great British beer.” u
Brewers Journal
FERMENTATION RANGE 12 to 20°C (54 to 68°F) AROMA & FLAVOR Slightly fruity, more neutral with colder fermentations ALCOHOL TOLERANCE 9% ABV ATTENUATION Medium to high
KÖLN KÖLSCH STYLE ALE YEAST
LalBrew™ Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma.
www.lallemandbrewing.com
SÜDMO
INCREASE YOUR PRODUCT SAFETY & RESOURCE EFFICIENCY Achieve a reliable, trouble free operation, with less downtime, easy maintenance, and optimum cleanability with Pentair Südmo’s Process Valve Technology • Trusted DSV Complete Double Seat Valves • Robust SVP Select Single Seat Valves • SVP Fill Valve - Fast and Durable • Flow Diversion Device with the IntelliTop 2.0 • Aseptic Process Valves - P3 Diaphragm • Smart Valve Manifolds
FOODANDBEVERAGE.PENTAIR.COM Phone: +44 (0) 1905 797 280 • Email: Sales.uk@pentair.com
bbib_sudmo_182x128_1905_en.indd 1
31.01.2019 14:27:45
fo cu s
point
of
sale
Grasp the opportunity
Budgets likely won’t allow you to brand every surface in the bar, nor would you want to. However, a few carefully selected products can have a huge impact on customer’s decision making at the point of sale. Just don’t leave it ‘till the last minute, get ahead of the customer journey and try and have an effect as early as possible, argues Al Hobson, managing director at Just Peel. by al hobson
I
Don’t limit yourself indoors, particularly in the summer months you should be outside waiting to greet your thirsty guests with a hearty hello. You can impress your
f you’re waiting until someone is at the bar before
brand on drinkers 50 yards down the road before they’ve
you try and get them to choose your beer, you’re
even decided to go in the bar that you’re in.
likely too late. Why wait until drinkers arrive at a
Already you’ve got a foot in and made a head start
saturated bar before you start shuffling for attention,
on influencing their choices. A well placed para-sol, a
playing pump-clip argy-bargy with your fellow
branded chalkboard on an inviting bench or even a poster
brewers; you’ve already missed some big op-portunities
in the window is all it would take to spark recognition in
to get ahead of the game.
someone passing.
The decision making process can start a long time
Success. Your pride of place parasol has persuaded
before drinkers even put on their shoes to head out the
the punters to pop in for a pint…and a pork pie. Don’t
door. Your social and digital media strategy can play
stop there though, you’re just getting going. You’ve got a
a huge role by planting the seed of recognition and
whole range of POS in your ar-senal that you can use to
keeping your brand fresh in customers minds. Your online
represent you but don’t fall in to the trap of one size fits all.
presence will go a long way in making your offline POS go
Your choice of POS should both enhance and be enhanced by the venue in which it sits. While realistically
further. Start online and you'll add value to your POS. You’ll
we can’t tailor our POS range to every establishment,
also start the ball rolling when it comes to customers
you could try and segment your stockists and see if
making their decisions about what beer to try when
your existing POS range works well for each type of
they’re next out. Now as they get closer to the bar, that’s
establishment.
when you can really start to ramp things up.
46
September 2019
You could embellish your range of POS with a few
Brewers Journal
P oint
of
sale
F OCUS
extra items where you see it might be falling short. In the past we’ve produced branded board games for the traditional pub setting as well as high quality denim aprons for more up market venues, both tailored to their respective markets. If your POS isn’t in keeping with the venue you’re in, it likely won’t even see the light of the day. Now with your carefully crafted range of POS you can continue to affect change in the minds of your customers. They’ve now moved from the outdoors and consciously or not they are licking their lips in anticipation of their tipple, thinking of what they might go for this time. There’s a lot you can do between the door and the bar. You should aim to strategically place POS in key areas to maximise the amount of exposure in this critical
Fermenters
timeframe. Before punters even begin perusing the pumps you can gain a big lead. Beermats are great for tables but try a table talker as well to bring your brand into the 3rd dimension, and for a
Filtration Tanks
more premium touch try something more permanent like a chalk board or a bar caddy. POS at the table is a great way to keep your brand fresh in minds between rounds. Now when it comes to
Brew Kettles
the bar, you can’t always rely on customers to crane their neck to spot you at the end of the line, bars are long and a well-placed strut card can really extend your presence on the bar. Why not see if your stockists have space for a
Mash Tuns
back bar display? Branded glassware is a staple but you could look into reusable plastic cups for beer gardens. Establishments won’t risk their nice glassware outside so there’s an opportunity to be their go-to cup for the
Lager Tanks
beer garden. Lastly, think about decoration, bunting is good for events but if you keep your design generic, a lot of places will try and reuse a good length of bunting time and time again. Budgets likely won’t allow you to brand every surface in the bar, nor would you want to, however a few carefully selected products can have a huge impact on customer’s decision making at the point of sale. Just don’t leave it ‘till the last minute, get ahead of the customer journey and try and have an effect as early as possible. I have a core belied in making POS work harder, and we want to make budgets go further. We want brands to look as good as they can in the place where it matters most. can help whether you are simply looking to stock up on beermats, source new items or start a complete refresh of your POS range – from garden umbrellas to bar runners; driptrays to ice buckets; bar caddies to clothing and much more. Plastic Free POS is also becoming ever more important and we have already developed a wide range of products that are traditionally made from plastic or other less
STAES.COM Tel.: 0044(0)1427.89.00.99 james@abuk.co.uk www.abuk.co.uk Tel.: 0032.14.259.300 www.staes.com info@staes.com
environmentally friendly materials. u
brewersjournal.info
September 2019
47
Great Beers
begin with F O R
M O R E
I N F O R M AT I O N
Muntons Malt C O N TA C T: D I S T R I B U T O R
MUNTONS DIRECT SALES
S A L E S
Joseph Fifield
David Hannah
Michaela Teagle
Pete Robson
Total Brewing Supplies
Southern England, Wales and Ireland
Scotland and Northern England
UK & International
Brewing & Distilling
North East, Yorkshire & Humberside, East Midlands, Cambridgeshire
07979 537764
07979 537782
01636 823909
michaela.teagle@muntons.com
pete.robson@muntons.com
gary@totalbrewingsupplies.co.uk
07583 048935
07525 809093
joseph.fifield@muntons.com
david.hannah@muntons.com
Muntons plc Cedars Maltings Stowmarket Suffolk IP14 2AG
T 01449 618300
muntons.com
Gravity Systems was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution. It is our aim to be the most complete partner in the brewery industry by building long term partnerships with our customers.
+44 (0) 1733 367217 | www.gravity-systems.co.uk
israel
&
palestine
c ro s s i n g
co nti n e nt s
The Tale of Two Breweries It really is the best of times, it really is the worst of times; it is the age of wisdom, it is the age of foolishness; it is the spring of hope, it is the winter of despair. Velo Mitrovich reports from Israel and Palestine, where – as much as he tried – he found it impossible to talk beer without talking politics.
the Canaanite sun-goddess Shemesh, or Sun, and the ruins of the biblical city are still visible on a low hilltop from the modern city. Taybeh goes way back. According to the Bible, Jesus, after Lazarus' resurrection, retired with his disciples to Taybeh – already an established village. A church was built where he rested. From its ruins, you can look east into Jordan and south to the Dead Sea. While our bird can easily make the journey between the two breweries, good luck doing the same. Politics,
by velo mitrovich
A
history, and even more politics rule this region – the majority without logic – which is a real pity because one
bird with no interest in worms could fly
thing both breweries have is a real desire to make a joint
between the Shapiro and Taybeh breweries
brew together. What should be the easiest thing on the
in about 20 minutes. Shapiro is located just
planet to do, is probably the hardest. In this part of the
west Jerusalem, in the Judean mountain
world, nothing is easy, not even making beer.
city of Beit Shemesh. Taybeh is found just
To understand the problems Israeli brewers have, it’s
east of Ramallah, in the small mountain Arab Christian
best to look at Israel as an island. While it might share
village that it’s named after.
land borders to the north, east and south, with Lebanon,
Beit Shemesh goes way back. The city is named for
brewersjournal.info
Syria, Jordan and Egypt as its neighbours, all supplies
September 2019
49
c ro s s i n g
co nti n e nt s
israel
&
palestine
party, he chose to make wine, not beer. Nothing has changed in Israel since then, with beer not being the first choice for most. Since the early 1950s, there have been two main beer companies in Israel; Tempo brews a pale lager called Goldstar and a pilsner named Maccabee. Israel Beer produces Carlsberg and Tuborg under license. None are worth writing home about. In 2005, Israel’s first craft brewery, Dancing Camel, was started. Today there are around eight good sized craft breweries that do everything themselves – brew, package and transport – and 10 to 15 small contract breweries. Between all of them, they’ve chipped away at the two big companies and now have about 30 percent of total sales. “It’s like everything else in this country,” says Itzik Shapiro, “we start late [with new innovations], but we’re fast, we catch on quick.” Dani and Itzik started brewing when an older brother returned from the States and gave them a book on
Shapiro brewery, 2019
homebrewing. “Next time I come home, I want some good tasting beer.” There were no ingredients in Israel for homebrewers,
have to arrive by ship or plane.
so every time family and friends went to the States or EU,
While this sounds like a headache, this is nothing
they were expected to bring back ingredients for the two
compared to what Taybeh Brewery goes through. Being
brothers. They started with a production of 20 litres and it
in Palestine – a country not recognized by Israel, the
grew from there.
USA, most of the EU, Canada, Australia, New Zealand,
“We thought we were the only one’s home brewing in
and others – it is like being on an island, surrounded by
Israel,” says Dani, “but we found out there were others like
an island that you have some major issues with. Supplies
us.”
coming to Taybeh have to go through Israel and past
For a time they were the first and only commercial
its border guards. Beer going out has to go through the
brewers in Jerusalem but as their passion expanded, they
same.
needed more room, so they moved to Beit Shemesh.
Even when maintaining the politest and respectful
“With our first real expansion, we started with four
of attitudes, only until you too have experienced first-
10-barrel fermenters,” says Dani. “When we filled them
hand the problem of dealing with young, bored, and
up, we thought that was it, we’d never have to work hard
armed Israeli border guards, can you appreciate the daily
again, we had made it.”
problems Taybeh has in its quest to make excellent beer. “Things happen here that no other brewery in the
While the two brothers enjoyed making beer, they realized early on they needed an expert brewer. Yochai
world has to put up with,” says Dani Shapiro, who with
Kudler, who trained in Germany, was brought in from
his brother Itzik started Shapiro Brewery. During your
almost day one and has stayed with Shapiro ever since,
time in both Israel and Palestine, you will hear this refrain
giving the brewery great continuity. The result has been
frequently.
American beers made in a German style. “We don’t go crazy here,” says Dani. “We want
But not this. “If we could only get everyone around a table,
everything drinkable and enjoyable. We don’t see any
Israelis, Arabs, Jews, Muslims, and Christians, and all
point in getting beer as sour or as hoppy as you can, at
have a couple of beers, we could sort all of this out in an
15% ABV for beer geeks. We like it mellow, interesting, and
afternoon,” says Dani.
for everyone.” Styles include IPA, lager, winter ale, pale ale, wheat,
Israeli craft beer
oatmeal stout, a barrel aged chocolate porter, and a new sour. While TBJ was there, Shapiro’s – and Israel’s – first
A 50
lthough beer was first created in this greater
kettle sour was being brewed, which was excellent.
region, when a noted Jewish rabbi decided to
Dani says it took Shapiro’s a couple of years to build up
turn water into a pleasing beverage for a wedding
the courage to make a sour, due to fears of wild yeasts
September 2019
Brewers Journal
israel
&
palestine
Ori Sofer, Shapiro Brewery
c ro s s i n g
co nti n e nt s
the brewery which is undergoing a massive clean. While no one at Shapiro is religious, to sell beer to people that are, the brewery and beer has to be certified kosher.
contaminating the rest of the brewery. Dani says they went to the surrounding hillsides and
While TBJ was visiting, the last batches of beer were being brewed and a clean-up was beginning for Passover.
picked flowers, wild herbs and other plants to source
During this eight-day period, no yeast can be used so the
ingredients for the sour. After experimenting, they decided
brewery shuts down completely.
to go with an almond flower – blossoms – sour, which is
Because many people in Israel are surprisingly not
being brewed with a double fermentation method. It’s first
religious, Shapiro had to be working at almost a double-
fermented with wild yeast from the almond flowers and is
time-speed before Passover to ensure these customers
then given a second fermentation with Saison yeast.
would still have beer over the Passover holidays. Then
“We had to go through something here that no other brewery has to with this,” says Itzik. “Because our beer is kosher and insects are not kosher, we had to have a rabbi
immediately afterwards, they have to put the petal to the metal to catch up on orders. “The good thing about this period is, when we shut
oversee the almond blossoms to make sure there were
down, we shut down,” says Dani. “I don’t answer my cell
no insects in it.”
phone for any work questions, it’s a great break from
“We have things happen here that no other brewery in the world has to put up with,” echoes Dani, pointing to
brewersjournal.info
work.” When asked about how they see their future, Itzik says
September 2019
51
“ c ro s s i n g
co nti n e nt s
israel
&
palestine
and not what is reported on the news. “People thought I was crazy; that I was out of my mind to open a brewery here, but I didn’t listen and it worked,” Nadim says, in a talk that he has repeated many times. When living in Boston, Nadim became a homebrewer. When he returned to Palestine, he thought why not continue with beer and create a unique Palestinian beer. “In 1994, our first batch was 500 litres, now we’re
People thought I was crazy; that I was out of my mind to open a brewery here, but I didn’t listen and it worked Nadim Khoury, Taybeh
producing around 600,000 litres annually,” he says. To get your question out of the way, while you would think Palestine is all Muslim, there are around 50,000 Arab Christians living there as well. Besides the complicated export market – more on that in a second – it is these Christians who Taybeh is targeting. For Muslims, Taybeh
what most craft brewers won’t: he’d like to see Shapiro
makes one of the few 0.00% ABV beers. But, while
bought by Goldstar.
Nadim is talking and you’re trying in your mind to match
“That’s my dream, I’d like to be connected with them.
production figures with exports and local consumption,
They have better labs than we do; they have better
you soon realise that there are more than Christians in
tech support; and better distribution that we could ever
Palestine who are drinking Taybeh alcohol beer.
hope to have. I can offer them beer that tastes good, not industrial beer.”
Palestine's first
W
While the Shapiro brothers might complain of having to import all of their ingredients – just like Taybeh has to do – one thing they don’t have a problem with and that’s water. For Taybeh, that’s a different story. On the hills surrounding the village of Taybeh is an Israeli army radar and communications listening post
hile both Shapiro and Taybeh produce
and three Israeli settlements – technically illegal – built
excellent beers, use pretty much the same
on land captured after the 1967 war. While Palestine’s
ingredients, and would be considered a craft
population has doubled since then, Israel continues to
brewery, that is where all similarities end. The look and
retain 87 percent of water for exclusive use, controlling
feel of the Shapiro Brewery – even how the team looks –
every well and pipeline in the West Bank – its name for
would put them at home in any craft brewery in the UK or
the Palestine region.
North America.
The three settlements on Taybeh land have priority
Taybeh is one of a kind in many, many ways.
access to an unlimited amount of water, which at times
Nadim Khoury and his brother David returned to the
have left taps dry in Taybeh. If you’re making a product
village of Taybeh in 1994 after living in the States for
such as beer that is highly dependent on water, there
20-years. The Oslo Peace Agreement was in place and it
is no polite way of saying this: you’re screwed. In 2017,
seemed that for the first there would be a Palestine state
Taybeh Brewery had to purchase tanks of water which
and peace with Israel. For the two patriots, it was the time
cost the company around seven times what an Israeli
to go home and help build the future.
company would have paid.
While the political future has not panned out the way they hoped, their dream and optimism remains alive. When you speak to Nadim and his daughter Madees – the Middle East’s first and most probably only female brewer – you have to realise that this is what drives them.
“While regular breweries use anywhere from eight to 12 litres of water to make one litre of beer, we’re figured out a way to use less than four litres, reusing the water multiple times in production,” says Nadim. If making beer can be a challenge, exporting it can be
Lucky for beer drinkers, producing good beer fits into their
even harder. To drive from the surrounding settlements
plans.
to the Israeli port of Haifa, depending on traffic can
Besides the brewery, the family has opened up
take anywhere from 90 minutes to two hours. With
probably the only eco-friendly hotel in the entire region, a
checkpoints, restrictions, and other issues which can vary
winery which is using local varieties of grapes, and while
from day to day, it can take the brewery as long as three
TBJ was visiting, an ultra-modern distillery was being
days.
installed. In a land with high unemployment, the Khoury’s
You can imagine what happens to the quality of beer if
are offering employment. In a land with strong negative
it’s on the back of an open truck for that length of time in
perceptions, the Khoury’s are offering tourists a relaxing,
the summer.
beautiful place to stay so they can see the real Palestine
52
September 2019
While this number changes, Taybeh exports beer to
Brewers Journal
israel
brewersjournal.info
&
palestine
c ro s s i n g
co nti n e nt s
September 2019
53
c ro s s i n g
co nti n e nt s
israel
&
palestine
Collaboration
Taybeh Beer: "Doing business in this country is unlike anywhere else in the world."
I
asked Nadim Khoury about doing a collaboration with
around a dozen countries. Because the Khourys want to install Palestinian pride and awareness, on the label it says, “Product of Palestine.” While this is no problem
the Shapiro brothers. He and Madees know them and there is mutual respect. While I was visiting Shapiro,
Itzik called Nadim, his phone number is in Itzik’s contact
is selling beer in Israel, it is in the USA which required
list. But Nadim shook his head. “I would like to, but now is
Taybeh to change the label to read “Product of the West
not the right time.” Unfortunately, it is hard to see when the “right time”
Bank.” Besides brewing and giving tours, Madees also
will ever come. To say that relations between the Israelis
manages import, export and distribution for Taybeh.
and Arabs are complicated, would be putting it mildly.
She says that from her perspective, she can see the
This article has only touched on some of the problems
discrepancies in how Israeli and Palestinian companies
and while it is easy to point a finger at the Israelis, there
are treated.
are some issues where it is definitely a two-way street of
Last year Taybeh was expecting a shipment of bottles from Eastern Europe; Israeli breweries also had orders on the same container ship. While everything was exactly the
stupidity. To add to this volatile mixture, relations between Arab Muslims and Arab Christians can be tense. In September 2005, hundreds of Muslim men from
same, the Israeli breweries got their bottles two-months
neighbouring Deir Jarir torched homes in Taybeh after a
before Taybeh.
30-year-old Muslim woman from Deir Jarir was believed
“Doing business in this country is unlike anywhere else in the world,” she says, shaking her head. The pity with all of this is somewhere along the
to be romantically involved with a Christian from Taybeh. That said, on 19 April 2013 Israeli settlers attempted to take over Taybeh's monastery and its adjacent chapel.
line, you almost forget that Taybeh is producing some
Youth from Taybeh and surrounding Muslim villages
excellent beers.
including Deir Jreir, Ramun, Silwad, Kafr Malik and Ein
Its flagship beer is it’s Golden, which in Arabic means
Yabrud, joined together and drove out the settlers. Today
“delicious”, says Nadim. With pride, he goes on. “This was
brothers and the best of neighbours; tomorrow enemies.
our first beer, launched in 1995. It’s hand-crafted in small
You never know which way the wind will blow.
batches in German traditional style using a top fermenting yeast and cold lagering. “It has an ABV of 5% which you don’t even feel. On hot days I drink six or seven bottles, and never feel it.” Other beers include Dark, Amber, Light, White, it’s nonalcoholic brew, and a new IPA. While Taybeh’s Golden is excellent, as is its White and Amber, it’s IPA tastes like someone created it who really isn’t sure what IPA is
But one thing for certain is this. For someone like Nadim to stick his head above the parapet and make a Peace Beer with the Shapiro brothers, it could only end in absolute disaster for his family and business. I asked Dani Shapiro the same question. “It sounds easy, I wish it was easy, but it’s not,” he said. “Someday though, it will be.” Like he said, we just need to get everyone around a
supposed to taste like. However, with all the problems in
table and have a couple of beers. They’ve tried everything
getting supplies in, you cannot see Taybeh dry hopping or
else, the Dani Peace Plan just might work where all others
anything else which would use up additional hops.
have failed. u
54
September 2019
Brewers Journal
ON DEMAND CAN APPLICATORS
fo cu s
Q uality
S tabilisation
Making beer great, again and again….and keeping it that way Quality is much easier to talk about than to achieve. It is the culmination of all the steps taken with care and attention to deliver what is promised. Beer stability is a consideration in many of those steps and therefore it can be elusive to achieve. Murphy & Son's Adam Johnson tells all. by Adam Johnson
from the maturation tanks. This was a fantastic experience, however except for the occasional lightstruck bottle, beer from Budvar is also consistently good in package, whenever and however sampled. How do brewers with reputations for high quality maintain beer stability?
Beer stability
B
competitive industry brewers
W
to be commercial pressures dictating shelf life and
face a tough challenge. Quality
compromises made. Predictive shelf life trials can vary
is an area where many brewers
depending on the size, complexity and the level of
orking in the brewing industry can be great fun although in a highly
eer is generally less stable than many other alcoholic beverages such as wine and spirits. Unfortunately, there is always going
believe they can transcend the ordinary and deliver
resource available to the brewer but simply storing,
something remarkable. Quality has many definitions and
sampling and recording simple quality parameters
interpretations however, a personal favourite is;
such as flavour, clarity, foam and carbonation are often
“Consistently delivering or exceeding what is promised”
overlooked by some breweries. This often provides
As a definition this work well within the scope of
invaluable feedback for setting best before dates,
expectation from the customer/consumer. A customer
improving stability and quality and a more realistic view of
may be happy with the quality of a cheap burger from a
how customers experience the beer.
fast food bar on the other hand if they received the same
The subcategories of Beer stability are Physical,
standard burger in a gastropub with an elevated price tag,
Flavour, Biological and Foam stability. Most brewers
they may well be rightly disappointed.
have a rightful respect for brewery hygiene and controls
Brewers especially face the challenge of consistently
and checks in place to minimise the risks of problems
delivering what is promised. Raw materials have inherent
with biological stability. Beer foam is a complex area and
seasonal variation. Popular hop varieties can be difficult
better explored through reading a variety of technical
and/or expensive to procure. Brewing is typically a batch
articles to get a good grasp. I would particularly
process with customers’ expectations and knowledge of
recommend the works of the “Pope of Foam” Professor
beer varying massively.
Charlie Bamforth and our ‘Beer Foam- what you need to
Despite the challenges, many brewers brew great quality beers. Unfortunately, it is often the case that the beer does not maintain quality throughout the designated
know’ blog by Iain Kenny found at www.murphyandson. co.uk/blog Physical stability changes typically exhibit an increase
shelf. Drinking beer fresh from the tank is great but not
in haze & an increase in colour. This is coupled with
always practical and the best brewers invest significantly
unpleasant oxidised flavours. Dependant on the beer
to ensure quality remains high throughout the designated
style brewed, many brewers will target a specific level
shelf life.
of clarity. Beer haze can be defined as small particles
Recently I was fortunate enough to visit Budvar brewery in the Czech Republic and drink beer straight
56
September 2019
suspended in beer scattering light, which we perceive as decreasing the transparency of the beer.
Brewers Journal
Budvar in České Budějovice. Adam Johnson enjoying beer straight from the maturation tanks
Many of our products assist with beer stability however we offer a consultative approach trying work F OCUS Q U A L I T Y S T A B I L I S A T I O N within the brewers philosophy
Low protein malt
Oxygen Pick up Mash Protocol higher gravity cut off
Adjuncts
Reduced Polyphenol malt
Target Gravity
Wort boilTime and Vigour
Dry Hopping rates & Methods Ionic composition especially calcium
Centrifugation & Filtration regime
PVPPPolyphenol reduction
Cold Maturation -Time & Temp
pH Control especially through sparging
Hop TypeWhole leaf, pellets & extracts
Time & Temp in pack
Optimised Kettle finings use
Whirlpool efficiency
Iron and copper content
Silica gel Protein reduction
Enzymes (e.g.Clarex/ Clarity)Protein reduction
Tannic acid -Protein reduction
Adam Johnson Murphy and Son 2019
A summary of factors involved in physical beer stability
Example of clarity with targets for certain beer targets (90ÍŚ Scatter)
quantifiable figure; Typical units are EBC, ASBC, NTU and FTU. <0.8 EBC for beers they want exceptionally bright such as a pilsner or red ale
Very small particles <2 Micron may be considered colloidal as they are too small to settle under the influence of gravity over time. Larger particles such
~5 EBC for a hoppy IPA ~100 EBC for an NEIPA Maintaining these targets throughout the product shelf
as brewing yeast (typically 5-10 microns in diameter)
life, showing care attention and consistency is a common
will typically settle naturally given enough time. Haze
physical stability goal for the best brewers.
measurements are made through instruments, which emit and measure light at a fixed angle. This gives a
58
September 2019
4- A summary of factors involved in physical beer stability
Brewers Journal
Q UALIT Y
STAB I LI S ATI O N
F OCUS
Raw materials
Processing
u Buying low nitrogen malts e.g. 1.6-1.8%
u Effective mashing and wort separation
Nitrogen
achieving complete starch conversion and low wort turbidity u Effective wort boil, trub formation and separation. Hot break carry-over can have a disastrous effect on clarity and stability. u Selection and correct usage of appropriate brewing aids. u Cold maturation time and temperature, shorter times at very cold temperatures have been shown to be more effective at achieving improved stability than prolonged storage at warmer temperatures e.g. 3 days at -2 ÍŚC rather than 3 weeks at 0 ÍŚ C u Centrifugation and filtration require careful controls if used! E.g. prevention of oxygen pick up.
u The use of low protein and polyphenol
adjuncts such as Sugar, Maize and Rice to dilute haze precursors. u Low polyphenol malt is available and can be used to dramatically reduce polyphenol levels u Avoid running to low gravity as most malt polyphenol is extracted during the last runnings. u Hop selection and rates. E.g. T45 vs T90 u Ensure sufficient calcium levels in the water profile; this will assist with protein precipitation. Calcium is also important for yeast flocculation and precipitation of calcium oxalate (beer stone) upstream in the process. u Control of metal ions, especially Copper and Iron, as these accelerate oxidation.
auxiliary finings can be used as clarifiers in their own right. Principally removing protein although it can also have
Common treatment strategies
up to a tenfold decrease in yeast count. Auxiliary finings can work nicely in conjunction with centrifuges to further remove protein and improve clarity and stability.
I
n this section, the focus will be on producing clear
Isinglass is a fantastic beer clarifier providing rapid
stable beer. If this is not the brewers intended goal, an
sedimentation of yeast and some protein material,
understanding should still be useful in producing other
formulations such as Allkleer are relatively forgiving and
clarity goals. Protein, polyphenol, polysaccharide and
form stable sediments with optimum rates. Although
yeast are all common causes of haze in beer. Effective
arguably the best beer clarifying agent, many brewers
raw material selection, processing and treatments need
are now looking to retain vegan friendly products so are
to align to produce clarity and physical stability.
looking at other tank clarifying options. Isinglass remains the clarifier of choice for cask-conditioned beer.
Brewing aids
Tank clarifiers such as Super F may be slightly less forgiving than Isinglass, they are however suitable for
C
vegan friendly beer production and do not require
orrect use of Kettle finings such as Protafloc can
special storage conditions. Tank clarifiers can be used
provide multiple benefits including improved
independently or to supplement other beer clarification
clarity and stability, a low dose rate with a
strategies.
convenient addition point makes them a very popular
Traditional stabilisers- such as silica gels and PVPP
processing aid. Optimum use of finings upstream will
(PolyVinylPolyPyrolidone) have been used in brewing
make downstream clarification much easier, even without
industry for many decades by targeting the common
sophisticated clarification equipment such as centrifuges
precursors for colloidal haze, haze sensitive proteins
and filters.
and polyphenols. Silica gels target haze sensitive
Auxiliary finings can be silicate or carbohydrate based
proteins through absorption. Different types and grades
and like all finings agents work by aggregating particles
are available to suit various processing options. PVPP
to increase their relative size. Although often used in
treatments selectively target polyphenols associated
conjunction with isinglass, especially for cask beer,
with haze during beer aging, there is also some evidence
brewersjournal.info
September 2019
59
F OCUS
Q UALIT Y
STAB I LI S ATI O N
favourite of OILRIG (Oxidation Is Loss and Reduction Is Gain) still applies when discussing electron transfer.
Potential measurement and control points
Oxygen is often present in triplet state, which is not very reactive but when activated by light or heat energy or catalysed by metals such as iron or copper forms highly
u Checking empty vessels to see if they
reactive radicals. These interact with beer compounds to
have been purged of oxygen effectively u Clarification areas such as centrifugation or filtration u Line flushing and beer transfers u Bright beer tanks prior to packaging u In pack
the detriment of beer quality; stale flavour compounds, increased beer colour, increased astringency and accelerated chill and permanent haze formation. A well-respected head brewers’ adage; “If it is measured it can be controlled” Measurement of key parameters is crucial to putting controls in place through the brewing process, ensuring consistency. Although beer was made before we could measure specific gravity, pH and temperature doing so now would feel like driving with your eyes closed.
showing that beer treated with PVPP also shows reduced
Oxygen has been less commonly measured in craft
astringency. Both treatments are insoluble and are
breweries due to the prohibitive costs of appropriate
typically applied in maturation or just prior to filtration
equipment along with the resources needed to maintain
where they are removed.
the equipment in good working order. Better instruments,
Brewers Clarex (Brewers Clarity is the same product
which are more practical and cost effective are now
repacked for the craft market). Although enzymes have
available and allow the brewer to measure dissolved
previously been used to improve physical stability,
oxygen (DO) are available.
brewers Clarex/clarity has become extremely popular
Some dissolved oxygen meters have a very wide
in recent years. Larger brewers see economic and
measurement range 4ppb to 20ppm and this would allow
processing advantages and craft brewers find ease of
the meter to be used to optimise wort oxygenation.
use and low dose rates appealing. A wide variety are also
Live yeast cells have a great capacity for absorbing
utilising the endo-protease to produce gluten removed
oxygen and can readily protect against the effects of
beers
oxygenation in beer. Packaging with a controlled volume
With the immense popularity of hop forward beer
of viable yeast such as 0.75-1million cells per ml can
styles, clarification and stabilisation preferences modified
vastly improve the keeping qualities of beer. However,
to suit these styles retain the fresh hop aroma and flavour
great controls need to be in place to control attenuation.
the brewer has spent time and money building into the
As pasteurisation is not typically employed and even
beer.
when other microbial stabilisation controls are in place
Rather than traditional filtration options many brewers
such as “sterile filtration” are employed and the yeast re-
are opting to use finings, centrifuges or extended
seeded the yeast handling & hygiene standards required
conditioning times to achieve the clarity goals whilst
are very high.
retaining precious aromas. To achieve stability goals
Summary
brewers are selecting from the clarification options outlined above & stabilising upstream in the process wherever possible.
Oxygen
Q
uality is much easier to talk about than to achieve! It is the culmination of all the steps taken with care and attention to deliver what
O
is promised. Beer stability is a consideration in many
xygen control throughout brewing is much
of those steps, therefore it can be elusive to achieve.
discussed and a critical factor for flavour and
Endeavouring to do so may feel like a never-ending task
the physical stability of beer especially post
much like Sisyphus in Greek mythology or the painting
fermentation and clarification. We thankfully live in an
of the Forth road bridge in Scotland. However, a recent
oxygen rich environment but aside from the oxygen
article suggested the never-ending paint job wouldn’t
required at the start of fermentation for the synthesis of
need to be undertook again for over 20 years due to new
saturated fatty acids and sterols; oxygen in brewing is the
techniques and materials so there may be hope for the
enemy.
brewer trying to achieve beer stability. Murphy and Son
Being highly reactive, the old chemistry teacher’s
60
September 2019
are certainly still investigating ways to help! u
Brewers Journal
BREWER CONGRESS 28 NOVEMBER 2019
Early bird | £95* (ends 30 September 2019)
Full price | £125* Tickets include: Access to industry leading talks access to the trade hall hot food and drink thoughout the day extensive choice of beer
congress.brewersjournal.info *Ticket prices exclude VAT
To reduce beer losses at contract packers Save transport costs and double handling To reduce your carbon footprint To control your own hygiene and QA procedures NOW YOU CAN
With an Enterprise Tondelli Small Beer Bottling Line
From single machines toequipment complete plants Brewing from 2 - 60 barrel modular plant
• Lines from 500 to 5,000 bottles per hour (High speed lines are available up to 60,000bph) •
From single vessels to turnkey brew houses.
Brew houses Canning lines Bottling lines Kegging lines Plant ancillaries
Whatever your requirement please contact us at: Unit 7, College Farm, Barton Road, Pulloxhill, Beds. MK45 5HP UK Telephone 01525 718288 Fax 01525 718580 Email: info@enterprisetondelli.co.uk
www.enterprisetondelli.com Bottling and canning lines 1,800 containers per hour to 60,000 containers per hour • • • • •
Production runs at your convenience Reduce beer losses at contract packers Save transport costs and double handling Reduce your carbon footprint Control your own hygiene and QA
The world’s largest beverage brand owners rely on FlavorActiV globally for their sensory needs.
The Total Service from single machines to complete plants
See how we can work together to ensure beverage quality at www.flavoractiv.com
Kegging lines from 16 to 1,600 kegs per hour Modular brew houses for 12 brews per day – manufactured by those who brew… • Up to 15% better utilisation on barley usage due to lauter tun operation saves you money • Shorter batch production & cleaning time due to quicker wort filtration allowing greater utilisation or reduced operating costs • Complete service including recipe tests at our manufacturers brewery – allows quicker start up. • Capability to produce ‘special beers’ with high proportion of fruit & nuts – allows creative marketing • Greatly reduced chemical cleaning system saves running costs and gives greener credentials
T: 01525 718288 | F: 01525 718580 E: info@enterprisetondelli.co.uk
www.enterprisetondelli.com
SENSORY TRAINING GMP FL AVOUR STANDARDS TASTER VALIDATION BEER FRESHNESS
C o - fermentation
s c i e n c e
No yeast no beer There is great potential in blending and co-fermentation, both in terms of creating new and desirable sensory characteristics as well as functional and practical advantages. However, with all the potential options and excitement around mixing yeast strains, we must always understand what we are working with, explains Robert Percival, regional sales manager for Europe at Lallemand Brewing.
cultures containing 2 or more distinct strains) that relied on interactions giving character and diversity to ale styles. Unwittingly, brewers domesticated yeast and selected cultures that were good fermenters. It was deduced that yeast was important and brewers would collect the creamy sediment from one brew which was used to inoculate subsequent brews. It was not until the mid-19th century that Louis Pasteur identified yeast as being responsible for alcoholic fermentation. These advances in understanding coupled with new sterile microbiological techniques lead to Christian Hansen developing the pure culture technique in 1883, thus isolating single strain yeast cultures for the first time.
by Robert Percival
N
This, combined with advances in engineering such as refrigeration, resulted in the widespread industrialization
o yeast, no beer. No beer, no civilization.
of lager production and the use of single strain pure yeast
Brewers have been making beer for
cultures became the norm. It could well be argued that
millennia (c.13, 000 years as suggested by
these advances resulted in a homogeneity in beer styles
some evidence). However, it is only until
and flavour that has come at the expense of diversity.
relatively recently that we have begun to
This influence has largely remained dominant with the
understand the role that yeast plays in beer production
vast majority of beer made globally being produced with
and alcoholic fermentation. Ancient brewers relied on
single strain cultures.
natural sources of inoculum to start fermentation without knowing what yeast was.
Of course, there are pockets of regional brewing tradition that have not succumbed to the homogeneity in
For a long time brewing was a mix of mystery, magic,
technique and style. The yeast cultures used in traditional
tradition and the yeast cultures used for beer production
Belgian brewing styles for example, can be very complex
were predominantly multi-strain cultures (i.e. yeast
with several saccharomyces, non-saccharomyces and sometimes bacteria present, resulting in a bold and
Yeast sticks we used for skimming and subsequent re-pitching, in similar way to the barbed ring (gjærkrans) used in Norwegian farmhouse brewing
distinct sensory character. So too in the UK a number of older regional breweries still maintain multi-strain ale cultures that often give their beers unique character and a ‘house flavour’. One notable brewing tradition currently gaining a lot of attention is Norwegian farmhouse brewing and the use of Kveik cultures. These diverse cultures are gaining interest and popularity both in terms of unique flavour and aroma contribution, but also for functional traits such as tolerance to high fermentation temperatures (35°C>) and very quick fermentation times (<48 hours). The table below details recent work characterizing the composition of some of these Kveik cultures, which contain a mix of yeasts (and sometimes bacteria) with varying levels of complexity.
brewersjournal.info
September 2019
63
s c i e n c e
C o - fermentation
Colony Morphology Classification Sample
Culture name
S. cerevisiae
Non - Saccharomyces
Bacteria
Kveik 1
Sigmund
3
0
0
Kveik 5
Hornindal
2
0
2
Kveik 7
Granvin
4
0
0
Kveik 9
Ebbegarden
3
0
1
Kveik 11
Lida
3
0
0
Kveik 14
Eitreheim
3
1
0
Kveik 15
Nomes
4
0
0
Kveik 22
Stalljen
3
0
3
Kveik 39
Marina
2
2
0
Kveik 43
Opshaug
4
1
1
Blending strains benefits There are several approaches that could be taken for blending strains, some potential benefits could include:
Above: Colony morphology classification of various Kveik cultures and plating images
Why blend yeasts?
T
he range and diversity of commercially available
u Blending for flavour; being able to
fine tune and perhaps even create new sensory profiles with different combinations of yeast strains.
yeast strains and cultures is growing all the time, the vast majority of which are single strain cultures
that are well characterized. With so much potential and so much choice, blending or mixing strains represents even greater opportunity for brewers to increase diversity in
u Fermentation performance; selecting
strains with specific functional traits to achieve a desired objective which could include temperature tolerance, sugar utilization, flocculation and preventing or saving a stuck fermentation.
flavour and function. One obvious question and potential disadvantage in mixing strains is how a brewer can crop and re-pitch a multi strain culture? This can be difficult depending on the strains used, and cropping a representative sample for subsequent re-pitching becomes very difficult to achieve from a consistency point of view.
u Cost management
Cell concentration and dominance of one strain over the other makes consistent re-pitching problematic,
u Satisfying a continuous market
potentially limiting the blend to a single use pitch.
demand for something â&#x20AC;&#x153;differentâ&#x20AC;?
Also, the outcome and results of mixing yeast strains is incredibly hard to predict. Although a lot of yeast strains are very well characterized there is currently limited
64
September 2019
Brewers Journal
C o - fermentation
s c i e n c e
research and information on how they interact with other
CHOOSING BLENDS Of course it is not simply a case of blending or mixing different strains and hoping for the best, it is imperative to give due consideration and understanding to the characteristics of the different strains and consider traits such as:
strains. There is always going to be a degree of trial and error until more information is available.
Potential with wine yeasts
T
here are several notable Belgian yeast cultures that are believed to have their origins in wine. In recent years there have been forays into using
wine yeasts for brewing applications but this is something that has not been widely adopted when seeking more
u Lag phase; differences between strains
novel flavours. In the UK a number of brewers have used wine yeasts in co-fermentation alongside brewing yeasts
u Substrate utilization; what sugar
to achieve a flavour profile and character that could not
spectrum can the yeast(s) ferment?
be achieved when using the brewing yeast alone. For example, Runaway Brewery (Manchester) have produced
u Flocculation; how will the strains
several beers using the Lalvin 71B (Beaujolais) strain in co-
interact?
fermentation with a saison yeast (Belle Saison) in beers such as Farmhouse Pale, Black Grape (including grape
u Flavour; will the strains complement
and be well suited to each other?
juice addition) and Dandelion Ale In these examples (and similar below for Donzoko’s “Graft”) the wine yeast (71B) is pitched first and later
u Killer factor; a highly relevant
the Saison yeast (Belle Saison) is pitched to complete
consideration when using wine yeasts in co-fermentation (see below). Could a killer positive yeast inhibit other yeasts present?
attenuation. This would be an example of sequential inoculation in which the yeasts are not pitched at the same time; the principle being that the wine yeast is used for the primary fermentation to give a distinct character and
u When to add the yeasts; together (co-
flavour but as it does not utilize the tri-saccharide sugar
fermentation), sequential inoculation, secondary fermentation?
maltotriose, the saison yeast (with diastatic activity and thus very high attenuation) is introduced to complete the fermentation and reduce any residual sweetness, while complementing the character of the wine strain. There is potential to explore in this area. Primary considerations to bear in mind are the sugar utilization
Profile - Donzoko “Graft” Rio Azul Brewery - Solaris (NEIPA 6.0% abv) u Lalbrew NE (33%) & Windsor (66%) u NEIPA flavors; stone fruit (peach) and
citrus (orange) u Attenuation of Lalbrew NE
Breweries like Runaway (Manchester, UK) have effectively used wine yeasts in co-fermentation with brewing yeasts to deliver complex and drinkable beers
brewersjournal.info
u Lower Flocculation of Windsor
September 2019
65
s c i e n c e
C o - fermentation
of the wine strain(s) and also whether or not the strain is Killer Positive. 71B was selected for the above beers in part due to the fact that it is a Killer Negative strain.
Looking beyond brewing yeasts
Profile - Donzoko â&#x20AC;&#x153;Graftâ&#x20AC;? u Lalbrew NE (33%) & Windsor (66%) u Beaujolais yeast (71B) & Belle Saison
A
s well as exploring the diverse range of wine yeasts for potential flavour avenues, brewers
u Sequential inoculation
are beginning to look beyond the typical
brewing S.cerevisiae and S.pastorianus yeasts, and
u Primary Fermentation: wine yeast
to consider alternative Saccharomyces sub-species, non-saccharomyces strains, bacteria, and wild strains
u Complete attenuation: Saison
for other sources of microflora that could contribute to beer style and flavour. Strains like S.kudriavzevii and
u Farmhouse style
Torulaspora delbrueckii have some potential for novel flavour production, while acid producing species such as
u Complex and complementary sensory
Lachancea thermotolerans could represent interesting
characteristics
potential for sour beer production. Equally, there is much more to research and trial in terms of bacteria (beyond lactobacillus) and of course wild yeasts like Brettanomyces have been used in brewing for centuries. This could represent a new
achieve bespoke results. The Brewer can utilizing the
approach to brewing fermentation and the microflora
wide spectrum of different strains to express characters in
used. There is no doubt that there is much potential in
a finished beer that could not be achieved by one strain
terms of the sensory and functional contributions of
alone and to create vivid and bold new beers. There is
such weird and wonderful yeasts and bacteria but there
almost no end to potential combinations.
is always the issue of cross contamination to consider,
Closing thoughts
and brewers and suppliers alike have a fundamental responsibility to understand what they are working with and to manage any risks accordingly.
The artist's palette
M
ulti-strain cultures have historically played an important role in brewing, especially in defining regional character and complexity in beer
styles. Brewers are now starting to revisit and rediscover
T
he options and diversity available in yeasts and
some of this complexity, which has arguably been lost in
bacteria could be likened to the concept of an
modern industrial brewing. The growing interest in mixed
artistâ&#x20AC;&#x2122;s palette; blending and mixing strains to
cultures like the previously mentioned Kveik strains are testament to this growing appetite to seek something different. There is no doubt that there is great potential in blending and co-fermentation, both in terms of creating new and desirable sensory characteristics as well as functional and practical advantages. However, with all the potential options and excitement around mixing yeast strains we must always understand what we are working with, how strains will interact, what characteristics they will exhibit, and ultimately is it safe to handle in the brewery and also for the consumer? There is certainly some risk in pushing the boundaries but also reward, and no doubt there is much more work and research to be done in this area. Opposite is an example recipe using wine and brewing yeast in co-fermentation.
66
September 2019
Brewers Journal
C o - fermentation
s c i e n c e
Recipes
Farmhouse Ale Co-fermentation with Lalbrew® Belle saison & Lalvin® 71B 10hl Step 2
Step 1
malt
Liquor
9.78 Weight of Malt (kg)
Litres Final Kettle Vol
94
Evaporation Rate
Beg Kettle Vol
100
0.06
L:G
3.1
Mashing in Liquor
51
evaporation amount
Lauter
0
6
Sparge Liquor
79
Total Liquor
Extract (kg):
Original Gravity/Plato BME (premised)
0.850
Colour (Lovibond)
5 to 8
Type of malt
130
1,0400
% of Grist
Extract (as-is)
Conversion Temp
145
63.0
Strike Temp
157
69.2
Sparge acid
Sparge Temp
174
78.9
none
10.78 2.06 1.62 14.47
Colour (L)
Colour contribution
0.750
0.800
0.680
3.1
2.0
Raw Spelt
0.140
0.780
0.663
3.0
0.4
Raw Rye
0.11
0.78
0.663
4
0.4
TOTAL
2.8
Calcium Chloride CaCl2 added based on your water profile (roughly 0.07g/l)
°C
Yield
Pilsner Raw Spelt Raw Rye TOTAL
Pilsner
temperature °F
10.0
Font Legend
Temp Gravity/Brewing parameters Water Malts
CaSO4 added based on water profile (roughly 0.1g/l)
Hops Yeast
Step 3
hops Type
Kettle Boil Time: 90 Min
Hop Additions: 4
IBUs: 25
Irish Moss @ 30 min before knock-out: 5 G (1g per 20 l kettle full volume)
alpha-acid
boil time (min)
utilisation %
IBU (%)
IBU contribution
weight of hops (g)
Stickebract
0,110
90.00
0.250
0.850
21.25
73
Hallertau
0,039
0.00
0.100
0.050
1.25
30
Amarillo
0,067
0.00
0.100
0.050
1.25
18
Amarillo
0,067
dry hop
0.100
0.050
1.25
19
TOTAL
139
Step 4
yeast
#1
#2
Added after initial fermentation with the 71B has dropped to 3.5-3 deg plato
Yeast Type/Number
Wine yeast Lalvin® 71B
Yeast Type/Number
Lalbrew® Belle Saison
Fermentation Temp
23°C
Fermentation Temp
22°C
For more information. you can reach us via email at brewing@lallemand.com
brewersjournal.info
notes • Non-filtered
www.lallemandbrewing.com
September 2019
67
From full colour photographic images through to subtle etch effect prints, we offer the unique opportunity to promote your brand across the widest range of glass shapes. Cutting edge digital printing expands our decorating capabilities, making Utopia By You the go to supplier for all your promotional glassware needs.
Discover Infinite Possibilities
For more information on the future of glass decoration, please contact us on; T. 01246 858800 E. info@utopia-tableware.com @utopiabyyou @utopiabyyou
water
s e c to r
What do tougher trade effluent consents mean for the brewing industry? In an era in which the “polluter pays” defines the government’s sociallysanctioned approach to protecting the environment, Richard Manning, UK managing director, 2H Water Technologies, discusses the implications for the brewing industry of new, tougher trade effluent discharge regulations set to come into force over the coming years.
discharge consent levels for each brewery, bottling plant or other facility. Brewing is a water-intensive industry which generates a massive amount of “high strength” wastewater. While the industry has made significant progress in reducing the water-to-beer ratio, it still takes anything from 4-7 barrels of water to produce a single barrel of beer. It doesn’t take a mathematical genius to work out that the majority of water that goes into the brewing process is transformed not into beer but wastewater. Brewery wastewater has to be treated at an onsite
by RICHARD MANNING
or municipal or other offsite wastewater treatment plant (WWTP) before it’s ready to be discharged
F
into the public sewerage or local water
regulators and the public – that is, your customers – are in
binding licence which sets out the conditions - e.g.
full agreement that “polluters” should be made to “pay”.
the volume and “levels” of Suspended Solids and
Over the coming years, brewers can expect to see
other contaminants plus COD (Chemical Oxygen
or a water-intensive industry like brewing,
environment. The treatment process converts the
meeting the ever-changing, ever-tougher
raw wastewater stream into effluent that, importantly,
demands set out in trade effluent discharge
complies with the conditions stipulated in the appropriate
consents is a constant challenge. And it’s not
trade effluent discharge “consent”.
going to get any easier as future regulations
increasingly reflect a world in which governments,
So, what is a Consent? A trade effluent discharge consent is a legally-
a greater degree of both precision and rigour in the
Demand) and BOD (Biological Oxygen Demand) –
methodology stipulated by the UK Environment Agency
trade effluent must meet in order to be dis-charged.
to calculate what will undoubtedly be more exacting
brewersjournal.info
The type of consent required, and application
September 2019
69
s e c to r
water
process, depends on a combination of the process used to discharge trade effluent and its ultimate destination.
demands. There is a very real chance that, over the next few
If a company plans to discharge trade effluent via the
years, a more stringent approach to regulation will see
local Water and Sewage Company (WASC) into the public
breweries (and other production facilities) being placed
sewerage system, under the Water Industry Act (1991)
in a different treatment classification – that is “rebanded”.
it’s the legal responsibility of the company concerned to
In simple terms, being rebanded will probably require a
apply for a licence from the WASC.
different approach to wastewater treatment. For example,
Not all industrial effluent is treated via a WASC.
a brewery which has, until now, operated without an
Some trade effluent is discharged directly into the local
onsite WWTP, may be compelled to bring wastewater
water course – for example, via a soakaway (though
treatment in-house – i.e. find a supplier and then pay
this approach is being discouraged by environmental
for a wastewater treatment plant to be designed, built,
regulators) or after being processed or treated in an
installed and, possibly, managed. All of which, if handled
in-house wastewater or sewage treatment plant. Where
badly, could be a huge drain on time and budget.
any of these options are to be used, the brewer, or facility,
Preparing for the future starts now
concerned must apply directly to the Environment Agency for the licence. Whether issued by a WASC or Environment Agency, the conditions set out in the Consent will be formulated to ensure the effluent will not damage the receiving waterway nor breach UK and European Commission (EC) regulations, notably the EU Industrial Emissions Directive (IED).
I
n an industry with uniquely complex wastewater treatment needs, effective, fully compliant wastewater treatment can’t be achieved in a short period of time,
nor by using an off-the-shelf or packaged solution. If you’re already working with a trusted wastewater
It’s important to bear in mind that failure to secure a
treatment supplier, ask them to help you as-sess whether
licence /consent in advance of discharging any type of
your current plant is capable of delivering operational
waste into the environment can result in prosecution.
requirements at the same time as meeting tougher consents for anything up to 5-7 years in the future.
Non-compliance is not an option
Focus on getting the basics right: for example, by identifying, and planning a replacement strategy for ageing or underperforming equipment that looks like it
A
nd not only because failure to comply may result in fines and legal action. Persistent failure may result in a brewery being shut down, endangering
will be incapable of adapting to meet tougher consents. Think ahead: even equipment that’s working well now may not offer the flexibility, or be capable of upgrading,
not only jobs and profitability but the company’s
to deal with increases or changes in production over the
reputation for social and environmental responsibility.
coming years.
And, remember I mentioned the relationship between
And, finally, if you think you’re in danger of being
compliance with trade effluent discharge Consents and
rebanded or, for some other reason will need to build an
the demands of the EU Industrial Emissions Directive
entire onsite wastewater treatment plant, now’s the time
(IED)? Regardless of what happens over the coming
to start talking to your wastewater treatment supplier.
months, the IED is here to stay.
References
Of course, the brewing industry is well used to accommodating, or adapting, to new or revised environmental regulation. But fine-tuning their existing wastewater treatment plant or processes may no longer
u https://www.legislation.gov.uk/ukpga/1991/56/
be enough.
contents
There really is no place – or time – for complacency. I fully expect to see instances in which breweries that
u https://www.gov.uk/government/publications/
were previously capable of complying with the terms of
waste-water-treatment-works-treatment-monitoring-
their Consent will find their existing wastewater treatment
and-compliance-limits/waste-water-treatment-works-
plant and processes aren’t up to the challenge of meeting
treatment-monitoring-and-compliance-limits
individually tailored, and potentially far more stringent,
70
September 2019
Brewers Journal
c l a s s i f i e d
Bottling & canning
BREWery rentals
YOUR ADVERT HERE FOR A WHOLE YEAR www.enterprisetondelli.co.uk info@enterprisetondelli.co.uk
boilers
Close Brothers Brewery Rentals offer tailored solutions for kegs, casks and drinks equipment
www.closebreweryrentals.co.uk enquiries@closebreweryrentals.co.uk +44 (0)1425 485421
Quality engineered steam and hot water boiler solutions that save up to 50% on costs
COOLING FLUIDS
brewing equipment Cont'd www.hydratech.co.uk +44 (0)1792 586800
www.steamboilers.co.uk +44 (0)1255 224500 boilersales@steamboilers.co.uk
BREWery installations
josh@rebymedia.com +44 (0)1442 780 594
COOLING SOLUTIONS Gravity Systems was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution.
www.gravity-systems.co.uk +44 (0)1733 367217 enquiries@gravity-systems.co.uk
www.galxc.co.uk +44 (0)23 8086 7168
consultancy services
In partnership with
www.pbcbreweryinstallations.com info@pbcbreweryinstallations.com +44 (0)7976 845 705
YOUR ADVERT HERE FOR A WHOLE YEAR josh@rebymedia.com +44 (0)1442 780 594
brewersjournal.info
Customer-specific brewery solutions www.hikingbev.com info@hikingbev.com
Cask & Keg Closures
Since 1774, Rankin continues to supply reliable closures that help seal, protect and add value to your brands. www.rankincork.co.uk sales@rankincork.co.uk + 44 (0)1844 203100
www.brewingservices.co.uk +44 (0)7970 629552
conTRACT BREW & package
Your Beer. Our expertise. Whether you are an existing brewery or starting your own brand, Hambleton Contract Brew Co has the perfect solution for you. We are the ‘secret’ behind our customer’s great beer, and are proud to have supported and help grow many well-known breweries and brands with brewing, bottling and kegging services.
ben@hambletonbrewery.co.uk 017650640108
September 2019
71
c l a s s i f i e d
malt
YOUR ADVERT HERE FOR A WHOLE YEAR
YOUR ADVERT HERE FOR A WHOLE YEAR
Packaging
josh@rebymedia.com +44 (0)1442 780 594 www.crispmalt.co +44 (0)1328 829 391 info@crispmalt.com
We supply the finest quality kegs & casks in the world, manufactured to the highest industry specifications. We provide 50 litre kegs, 30 litre kegs, 4.5 gallon Pins & 9 gallon Casks.
AW
CETT S
F
Fermentation monitoring
www.keglogistics.com/united-kingdom
Q
1809
AL
Est
P
www.dotmatix.net 020 3475 1420
TO
Realtime fermentation gravity and temperature monitoring with graphing, optional remote temperature control and our new CO2 purge device.
T
+44 (0)7734 035562 SHorrox@keglogistics.com
UALITY M
www.fawcett-maltsters.co.uk +44 (0)1977 552490 sales@fawcett-maltsters.co.uk skafabricating.com +1 (970) 403-8562
hygiene
www.vigoltd.com +44 (0)1404 892100
www.cclpentasol.co.uk +44 (0) 1942 722000
he Craft Brewer! Suppliers of speciality cleaning & hygiene chemicals for breweries, cider makers & beverage manufacturers
Packaging HANDLES
insurance info@cclpentasol.co.uk
Call 01942 722 000
Packaging Automation
www.muntons.com +44 (0)1449 618300
www.cclpentasol.co.uk Detergents, Disinfectants, Conveyor Lubrication, Water & Effluent Treatment CCL Pentasol are a division of Zenith Hygiene Group Plc
www.zhgplc.com
Free survey and risk assessments undertaken. Cover includes Legal Expenses and Loss of Licence. Health cover available for Key Staff. Liability and stock covered at Events & Festivals
requirementswww.cbi-insurance.com +44 (0)1492 534524 pblundell@cbi-insurance.com sments included nses and Tax Investigations the Key72Brewer September 2019 and Festivals
YOUR ADVERT HERE FOR A WHOLE YEAR josh@rebymedia.com +44 (0)1442 780 594
PakTechâ&#x20AC;&#x2122;s easy to apply, carry and remove packaging handles are the smart choice for your packaging needs. They are made with 100% Post-Consumer Recycled (PCR) resin and are recyclable. In 2018, 102,592,428 milk jugs were kept out of landfills and repurposed as PakTech handles.
www.paktech-opi.com +1.541461.5000
Brewers Journal
c l a s s i f i e d
quality assurance
www.foodandbeverage.pentair.com +44 (0)1905 797280
recruitment
www.carlingpartnership.com enquiries@carlingpartnership.co.uk +44 (0)1483 893 100
TRAINING
Fermentis is an expert in the art of fermentation. Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics. Discover our products on www.fermentis.com Contact us at fermentis@lesaffre.com
www.cicerone.org +1 (773) 549 4800
Bringing Quality Control to the Brewery Suppliers of analytical testing products and services www.qclscientific.com +44 (0)1342 820820
YEAST Cont'd
vessels yeast
ww.fabdec.com +44 (0)1691 627200 www.lallemandbrewing.com +44 (0)7930 451687
Water Management Solutions that protect your brand, your equipment & our environment. AFCOâ&#x20AC;&#x2122;s Water Management Specialists are proven partners and solutions providers. Our Certified Water Technologists work with you to maximize success and minimize the impact on our environment.
uksales@afco.net â&#x20AC;˘ 0161 796 6333
brewersjournal.info
September 2019
73
date s
&
e v e nt s
events 2 October 2019 - 5 October 2019
Bedford Beer & Cider Festival Corn Exchange, St Pauls Sq, Bedford www.northbeds.camra.org.uk 3 October 2019 - 6 October 2019
indy man beer con Victoria Baths, Manchester www.indymanbeercon.co.uk 4 October 2019 - 5 October 2019
Ascot Racecourse Beer Festival On Saturday 14th September, the LBA will descending on
Ascot Racecourse, High St, www.ascotbeerfest.org.uk
the Fullerâ&#x20AC;&#x2122;s Griffin Brewery for the return of the LBA Beer Festival. Showcasing over 50 of Londonâ&#x20AC;&#x2122;s best breweries the
10 October 2019
festival reinforces the depth and breadth of the London beer
Brewers Lectures Bristol
scene.
Watershed, Bristol lectures.brewersjournal.info 5 September 2019 - 8 September 2019
leeds international beer festival Leeds Town Hall, Leeds www.leedsbeer.com 14 September 2019
lba festival Griffin Brewery, London www.londonbrewers.org 18 September 2019 - 21 September 2019
york beer & cider festival Knavesmire, Tadcaster Road, York, www.yorkbeerfestival.org.uk 26 September 2019 - 29 September 2019
falcon beer festival The Falcon, Huntingdon falconhuntingdon.co.uk 28 September 2019
74
September 2019
17 October 2019 - 19 October 2019
Great Welsh Beer & Cider Festival National Cricket Training Centre, Cardiff www, gwbcf.info 18 October 2019 - 20 October 2019
Spa Valley Railway Beer Festival Spa Valley Railway, West Station www.spavalleyrailway.co.uk 31 October 2019 - 2 November 2019
carlisle beer festival The Venue Carlisle, 7 Portland Pl, Carlisle www.solway.camra.org.uk 22 November 2019 - 23 November 2019
otley beer festival Otley Rugby Club, Cross Green, Otley, West Yorkshire, www.otleybeerfestival.co.uk 28 November 2019
CAMDEN OCTOBERFEST
brewers congress
Electric Ballroom, London www.camdenoktoberfest.com
One Great George Street, Westminster, London congress.brewersjournal.info
Brewers Journal
SOLUTION. PROVIDER. INTEGRATOR. INDIVIDUAL TURN-KEY PROJECT SOLUTIONS.
Be it a greenfield project or the expansion, modernization or optimization of an existing plant in the brewing and beverage industry, Beertec, based in Heilbronn, Germany, offers innovative, tailor-made and sustainable solutions for the entire process chain. Discover competence through transparent service, comprehensive solutions and worldwide expertise.
VISIT US AT BRAUBEVIALE! NOVEMBER 12-14 | HALL 9 | BOOTH 9-235 www.beertec-gmbh.de
ORGANIC HOPS FOR
ORGANIC BREWERS
JASON PERRAULT, PERRAULT FARMS
YAKIMA CHIEF HOPS PROUDLY SUPPLIES CERTIFIED ORGANIC HOPS FROM FAMILY FARMS TO BREWERS ALL OVER THE WORLD. At YCH, we are committed to serving every brewer, including those with a passion for using Organic ingredients. As a 100% grower-owned company, we are working with family farms to expand global access to Organic Hops, including Organic hop pellets and CO2 extract. Our Organic Hops meet EC and USDA standards and are available in a wide range of varieties now including Idaho 7®, Simcoe®, Citra®, Mosaic® and Azacca® brands.
FOR PRICING AND AVAILABILITY, VISIT HALL 1, STAND 515 AT BRAUBEVIAL OR CONTACT US AT ORGANICS@YAKIMACHIEF.COM.