Brewing & Beverage Industries Business - Autumn 2023 - Issue 29

Brewing & Beverage Industries Business is a quarterly ‘Supply Chain’ magazine targeting the UK drinks production industry. If your company supplies products and services to brewers, distillers, cider makers, etc, then this is the platform for you

Subscription is free and printed copies are mailed out throughout Great Britain and Northern Ireland If you are one of the very few UK brewers, distillers, or cider manufacturers, not receiving a regular copy, then please contact us today

The Products & Services Magazine for the UK Drinks Production Industry

ALWAYS IN PRINT & ONLINE - Now into our 8th year!

WHO WE ARE

Magazine Editor

Chris Freer

Digital Editor

Simon Butler

For editorial or advertising enquiries, call the Editor on 0115 8 549 349 or e-mail: chris@brewingbusiness.co.uk

WHO WRITES FOR U S

RUTH EVANS MBE

Ruth is CEO of BFBi, whose membership represents the supply chain for the brewing and beverage industries

JULIAN GROCOCK

Julian Grocock is a former chief executive of SIBA with extensive experience in beer, brewery and pub politics

ALAN POWELL

Alan Powell is a specialist excise duties consultant, who heads up the British Distillers Alliance

ISSN 2398-2489

Cover illustrationKarl Morris of Oasthouse Engineering in front of the company’s Hinterkopf can decorating machine

Members of

Whilst every effort is made to ensure that the information in this publication is accurate and up-to-date, freerbutler limited does not take any responsibility for errors or omissions Opinions expressed in editorial contributions to this publication are those of their respective authors and not necessarily shared by freerbutler limited © freerbutler limited 2023

Word from the BFBi

Ruth Evans MBE

Don’t panic - it’s not all bad!

I know it is not fashionable to be positive in our industry and that, if you believe a certain well-known industry news website, we are all going to hell in a hand cart (I admit that I have done my fair share of moaning, and not just about trains and export…) but….. I have been attending a fair few industry events recently (it’s that time of year..) and amongst the well-known bad news stories, I am hearing a lot of positivity – somewhat guarded admittedly but, I am hearing news of investment and better sales than pre Covid across industry.

Meeting up with friends and colleagues at our National Lunch in June and at GBBF Trade Day was energising and reminded me that we are an industry centred around people Please, let us all keep our eyes on the prize; the passion that underwrites all we do throughout the supply chain and the ultimate goal – a happy punter savouring every drop of a product made from

ingredients; equipment; services delivered with equal passion

I am off to find a passionfruit IPA

P S I think I have found a route to getting beer out to our Pavillion at Brau Beviale this year so I am looking for beers and ciders to go on our bar If you would like your beer or cider showcased on the BFBi

Pavillion please contact me on ruth.evans@bfbi.org.uk

Ruth Evans MBE, BFBi C.E.O.

Why not take a fresh look at the BFBi website?

It has been recently updated and the Members’ area has been totally changed, with a lot more features for members to be able to use free-of-charge.

www.bfbi.org.uk

Established in 1907, BFBi’s membership represents the entire value chain supplying the brewing and beverage industry – from seed geneticists through raw materials, brewhouse and process equipment to dispense, point-of-sale and brewers/distillers. The Association’s objective is to be the foremost trade association providing opportunities for its Members to develop within the brewing, food & beverage industry.

As well as offering many benefits and services to suppliers of raw materials, process and packaging machinery, dispense and point of sale products, BFBi is a Trade Challenge Partner for various overseas exhibitions and owner and organiser of the oldest international brewing and cider Awards in the world.

SEE PAGE 66 FOR MORE INFO ON HOW TO JOIN BFBi

Photo by Gerardo Jaconelli

The View Through My Glass Bottom

Julian Grocock

Ale Wight on the Night?

I know it’s a painful title – or should I say pun-ful? – but if I have actually managed to fluke your loyalty as a regular reader, you’ll already be aware of my penchant for pun-ching to excess And in this case there is a good reason I was recently on the Isle of Wight and out for an evening pint – and an evening of contrasting experiences

I’ve known the West Wight area around Freshwater village since 1986, when my wife-to-be worked for the summer at Farringford House At the time this was a hotel owned by Fred Pontin, the holiday-camp entrepreneur – who I actually met once in the bar. But it’s rather more famous (and a tad more highbrow) as the former home of Alfred, Lord Tennyson, the Victorian poet laureate; and in recent years it’s been restored by new owners as a historic house, museum and visitor attraction – while retaining in its grounds the self-catering holiday cottages we stay in just about every year

So it’s 8 30 on a July Tuesday evening when I slip out for a couple of beers

Freshwater parish has a population of about 5,500, augmented considerably by seasonal tourism Over the years, I’ve spent time and money in at least six local pubs, reduced now – you won’t be surprised – to just two survivors And I am surprised – and disappointed – to find both already closed for the night, well before 9pm A depressing sign of the times?

History in the breaking, muses the pun-dit

This leaves one other option The Highdown Inn is about a mile out of Freshwater, on the road to Alum Bay and The Needles; and it’s open, with four or five tables of diners, but apparently no-one else in just for a drink Resigned to my own company, I order a pint Then in walks another customer. A cheerful chap of around my own vintage, he surveys the cask ales and makes his choice

“Cash or card, Sir?” asks the barman, as he sets down his pint

“I’ve already got my card out,” he replies, then, turning to me, says, “but there is a disadvantage, isn’t there?”

I know the answer “You mean your partner can check your joint bank account to see how many pints you’ve had?”

“Exactly!” he laughs

And from that shared moment of hilarity, we get on famously ~

Dave tells me he’s a moth and butterfly specialist (of some status in the field of lepidoptery, I’ve since learned) who is visiting the island to investigate the arrival – due to the warming climate – of a new resident species of moth

But apart from that we have plenty in common, especially where beer and pubs are concerned. We’re both real ale fanatics and longstanding CAMRA members Indeed Dave’s commitment to the cause, as a life member, is perhaps even greater than mine We chat about the history of beer and brewing, through the campaigning years, to the modern world of inspiration, innovation, and wild experimentation

I suppose I might have dropped in a few hints about my own career profile But, more seriously, our conversation leads on to critical consideration of the pub-based contrasts of my evening, and the ongoing implications for the on trade Both of us are aware we can only do this because we’re strangers who have met by ironic chance in this particular pub, and we share a mutual passion for preserving the social and community focus of our wonderful national institution

We part as pub friends, but make no

plans to keep in touch or meet up again And please don’t think that’s a downside of such a fleeting acquaintance Yes, pub life can forge the strongest of relationships – I’ve got a marriage of thirty-five years to prove that. But it has a real positive as an environment where good company can be wholeheartedly enjoyed without the pressure of long-term commitment And that’s a strength very few places can claim to possess We were just a couple of chaps passing in the night, thinks the pun-kracker

My familiarity with the island across the Solent and its pubs – over thirtyseven years and counting – allows me a clear view of industry trends It emphasises on-trade shrinkage and reinforces pessimistic fears for the future, yet can still provide examples of why we’re facing a war that’s really worth fighting to win

And apologies again for subjecting you to squirm-inducing language wordplay

Needles to say, you have to take your pun-ishment

Julian Grocock

Julian Grocock is a former pub landlord, managing director of Tynemill/Castle Rock, and chief executive of SIBA.

Extensive experience in beer and pub politics, brewery and pubco operations, and on the front line in the pub trade...‘from cellar to ceiling’.

Showcasing the British spirit

Alan Powell

Alcohol excise duty –all change! (or not)

So, 1 August 2023. Not so much a Big Bang as Big Groan as alcohol duty rates increased by 10% a huge rise that will impact on spirits producers who face the decision to try to absorb some or all of the duty (which becomes a tax on the producer) or pass on most of the tax which, with VAT also added, would lead to well over £1 a bottle increase for the consumer.

Retained case law and economic theory tells us that excise duty is a tax on the consumer but that cuts no ice in the marketplace The likelihood is that the producer will bear at least some of the “incidence of the tax”, applying further pressure to the business as another added (and unfair) cost

Just before August, the Finance (No2) Act 2023 was passed which at Part 2 and Schedules 6 – 13 enact new primary law for alcohol production, duties and reliefs to repeal the Alcoholic Liquor Duties Act 1979 (ALDA) and alcohol duty regulations This change is staggered: an appointed day Order “switched on” the new alcohol duty structure and duty rates which immediately replace that of ALDA, with a supporting statutory Instrument – The Alcoholic Products (Excise Duty) Regulations 2023 –providing detail about ascertaining alcohol strength, and volume etc

The new “control” provisions of Chapter 5 of the FA (No 2) 2023 for what will be simplified “drinks factory” for production and duty suspension of all alcoholic products will be switched on by an Order anticipated to be late next year So we are a bit between two stools at the moment regarding the demise of ALDA and the Brave New World of FA (no 2) Act 2023 (not so user friendly as “ALDA”, is it?)

The most significant change for now is the move from alcohol products being subject to varying means to charge duty to a new structure whereby (leaving aside the preferentially low rate for “plain” cider) there will be equivalence of excise duty based on the alcohol content of all products within three of the four main duty bands In the “mid” duty band of 3.5% abv to 8.5% abv, beer duty will be slightly lower than other products, but spirits will have almost equal treatment Under ALDA, spirits had one “linear” rate of duty applied, so there was no “reduced rate” for lower strength spirits products (such as “shots” or RTDs) This changed in August, but spirits will effectively still bear the highest duty rate at strengths of 22% abv and greater, which means whisky, gin, vodka, rum etc , at minimum legal strength will continue to endure fiscal discrimination

Additionally frustrating and disappointing for small spirits producers is that there is no reduced rate for any products of a strength above 8 5% abv under the scheme for small producers’ relief (SPR) The 8 5% abv “ceiling” in the new law therefore excludes small spirits producers from most of the benefits applicable to smaller brewers and cider makers, many of which are quite substantial enterprises HM Treasury ignored

The British Distillers Alliance (BDA) is a non-profit making body which provides a professional service for independent and craft businesses in the spirits production industry and supply chain The BDA represents distillers, rectifiers and compounders and those in related sectors. New members always welcome.

the representations made by the BDA and others for “full” SPR for spirits, but instead have adopted a dogmatic position that higherstrength alcohol drinks must be taxed at full strength on health grounds, regardless of other factors that ought to be considered for smaller scale spirits production

The BDA became aware of other Treasury grounds for excluding higher-strength products from SPR, which are shallow at best, and we have rebutted them, to no effect

Many BDA members have written letters to their MPs to send on to the Treasury but all the replies received are templates of HMT “spin” which serve to deflect the omission of SPR whilst being self-congratulatory on smaller points.

The new alcohol duty structure is in truth a curate’s egg but sadly fewer parts of it “are good” than bad.

Alan Powell

Alan Powell is a specialist excise duties consultant, formerly a Policy official within HMCE’s HQ teams. He is excise duties advisor to the Chartered Institute of Taxation, honorary advisor to the UK Warehousing Association and founded the British Distillers Alliance as a conduit for consultation with, and representation to, Government bodies and to assist and advise on technical matters.

For further information:

www.britishdistillersalliance.com

& Canning Equipment

We asked companies supplying the following products and services to let us know something about themselves....

l New and pre-owned bottling & canning equipment available in the UK l Companies that will install your equipment and work with you in commissioning and initial production, in addition to providing tuition

Do you remember 1985?

‘Back to the Future’ broke box office records at the cinema, Mikhail Gorbachev became the head of the Soviet Union, Scooby Doo was 16 years old AND ... the mean, green brewing machine was founded!

It was in the Summer of 1985 that Wye Valley Brewery, still a family company and now producing over 12 million pints per year, was founded Its beers are served in more than 1,200 pubs and bars throughout the West Midlands and Wales

As specialist equipment suppliers to the industry, Enterprise Tondelli has been supplying bottling and canning lines since 1977 in over 40 countries and has a great deal of experience in the sector

The new line from Enterprise Tondelli at Wye Valley is rated at 9,000 bottles per hour and produces in 330 ml and 500 ml An automatic bulk glass depalletiser is located in the warehouse at a lower level than the filling and packaging area Bottles are single-filed to feed the rotary three-station BRB, 9-platform, selfadhesive labeller located opposite the rinser/filler/crowner bloc The rinser/filler/crowner from Matrix Srl is enclosed in a hygiene enclosure with hepa filtration on the top of the stainless steel enclosure The electro pneumatic filling valves means that the filling cycle

is recipe driven from the panel so you can change the various cycle times; pre-evacuation, filling and snifting very accurately and adjust for each product as required whilst the machine is running A central filler bowl with CIP spray ball also ensures greater cleaning efficacy

Various options were required for the secondary packaging and two Baumer packers were supplied The first unit produces wrapround cartons in 8 and 12 packs for corrugated board with internal flap closing Additionally it can also produce 4 and 6 packs of product in high quality kraft board The multipacks are then fed to the second Baumer to be placed in a tray The 4 and 6 packs are ‘laned’ into the second Baumer using the Baumer patented 90 degree continuous motion turning disc Carton are fed into the automatic Fipal carton palletiser with the layer formation zone being on the packaging hall level The palletiser has a special non-contact carton turning device that reduces impact damage along with an indexing belt to space the packs in rows Carton are pushed into a roller depositing head that opens in the middle for a more compact pallet

The complete conveyor system was supplied from EuroSistemi who engineered the control panel, field wiring

and software solution

Gareth Bateman, head brewer and project leader, stated: “Enterprise Tondelli have been on our radar for some time but we had never used them Checking with a few other breweries who used them we found they had a sound reputation A major factor is awarding the contract was their very flexible attitude on finding the solution –no matter what changes we required, Enterprise reacted very quickly and positively time and time again It was a positive experience ”

The Wye Valley installation is just one of the latest projects by Enterprise Tondelli that have ranged in scope from Kombucha bottling, nitro beer canning and turn key beer bottling

So what happened in 2023? Wye Valley Brewery installed a great new bottling line from Enterprise Tondelli

For further information:

Tel: 01525 718288 www.enterprisetondelli.co.uk

Unique can decorating service from Oasthouse

Oasthouse Engineering’s unique can decorating service for the United Kingdom provides craft drinks producers with the opportunity to decorate cans with photo-realistic images on a 360 degree basis, incorporating the neck, with no overlap band in evidence

Using the latest high resolution Hinterkopf digital printing technology, the service will be of particular interest to smaller craft brewers, distillers and cider makers, as quantities go from as little as 1, with the cost per can unaffected by minimum order requirements

The decorating service incorporates all types of can, including standard, sleek and slim, from 150ml up to the 568ml ‘pint’ can For the first time UK brewers will be able to directly decorate a 330ml sleek can, where previously a label would have been required

Standard lead times are typically three weeks, although a premium ‘Just-In-

Time’ service will also be available Resolutions up to 1,200dpi can be achieved, although there is a cost-saving by using a lower resolution An artwork service is also in the pipeline, with proofing either on-site or mailed out to the customer

Says Sam Morris of Oasthouse: “This is a unique service to UK craft We can use metallic inks, thermographic inks, a mixture of matt and gloss, embossingwe can even produce a hybrid (partprint, part-label) can ”

For further information:

Innovus canning machine on board at expanding Cambridge brewery

Innovus Engineering designs and manufactures canning equipment built specifically for the craft brewing and beverage industries, with machines suitable for all scales of production – from compact tabletop crowler seamers for the taproom, through to fully automated canning lines outputting up to 4,000 cans per hour.

Innovus’ most popular models are the midrange CF15 and CF25 machines –at 900 and 1,500 cans per hour respectively, designed to meet the needs of producers making the exciting step up to a full in-house canning line or upgrading from smaller, slower, or more manual setups

Innovus consultants regularly engage with customers long before installation day to advise and assist with planning and setup on site – ensuring the transition to new technology goes smoothly and without avoidable interruptions to production

In July, Innovus delivered one of its CF25 machines to BrewBoard brewery in Cambridge – a busy team managing an exciting period of growth, with a recently expanded brewery and, as part of their engagement with the local community, the newly-announced main sponsor of Cambridge United Football Club

With increases in demand and expanded online can sales, BrewBoard was convinced that the build quality and high technical specification of the CF25 was the right choice for the brewery when upgrading its existing canning line to one fit for the busy months and years ahead With dissolved oxygen pickup of less than 20ppb and industry leading seam integrity, brewers and producers can maximise shelf life and be confident on product safety, letting them focus on what they do best – making great product!

In addition to the canning machine itself, most Innovus installations include

complementary equipment such as rotary infeed and collection tables, labellers and date coders, with fullheight and half-height depalletisers also available to maximise the automation of the canning line – all designed and hand-built at the main manufacturing facility in Sussex.

Innovus welcomes visitors keen to see the machinery during build and to discuss options for their own installations – just send an email to sales@innovusengineering com to make an appointment

Innovus Engineering will be exhibiting at BrauBeviale in November and you can find them on stand 7-241

Wild Goose introduces Fusion 2.0 canning line

Building on original Wild Goose Fusion dual-filling innovations, the all-purpose Fusion™ 2 0 canning system retains patentpending Wild Goose dual atmospheric and isobaric counter pressure fill technology and continues to improve the packaging productivity of beverage makers of all types

Engineered for versatile, fully automated canning for virtually every beverage, the Wild Goose Fusion™ 2 0 Counter Pressure + Atmospheric Canning System accommodates a wide range of product conditions, like higher product carbonation levels, pressures and temperatures The patent-pending Wild Goose counter pressure filling technologies combine Wild Goose fastpour innovations with the versatile bandwidth of pressurised filling For

beverage makers that produce non-carbonated drinks, the Fusion integrates with liquid nitrogen dosing for still beverage adaptability

“This machine milestone was driven by our spirit of continued innovation Fusion 2 0 gives beverage producers a streamlined canning system purpose-built to solve their packaging challenges,” said Dan Welch, general manager of Wild Goose Filling “Whether operating in a facility making beer, soda, juice, coffee or other beverages anywhere in the world, the Fusion system keeps product quality high and costs and labour low ”

The Fusion canning line accommodates virtually every craft beverage, including seltzer, beer, RTDs, soda, kombucha, wine, cannabis drinks and more

For further information: https://wildgoosefilling.com

For further information:

The newest Wild Goose Fusion™ canning systems, including European CE-certified models, are available now to beverage producers worldwide

SHOWC ASE Bottling & Canning Equipment Automated solutions from Vitikit

Vitikit supplies and installs Sraml Monoblock Systems in different sizes. These systems are a set of automated high-quality machines built in one unit to perform rinsing, glass, PET bottle or can filling and capping. They’re designed to perform different tasks during the bottling process while being part of the same block

Monoblock Systems have many advantages over a stand-alone machine, reducing the time employees need to complete their work and the number of employees needed for a task

These systems give our customers more time to focus on work that drives profits and economic success It can improve efficiency, productivity and quality control All workflows in the monoblock system are monitored and the data is

collected through a userfriendly touchscreen interface

The system features quick and easy bottle format changeover and high flexibility, even when working with different bottle shapes or closure types. It takes just 13 minutes

The integral CIP system is fully automatic, which allows fast and thorough cleaning while complying with the highest food-safety standards

Remote access can be optionally included for easy remote control, troubleshooting, or updates

Vitikit provides an efficient, personal service built around our customer ’s specific requirements in monoblock systems to suit the production line Also, we can offer custom solutions for existing bottling lines and individual units to increase production and improve quality

New optical sensors combine performance with affordability

The new 0330 Optical Sensor from sensing and instrumentation specialist BAUMER is the latest addition to their ever-expanding photoelectric range of sensors combining smart design features with high performance reserve capacities

Reliable and economical object detection has become a crucial requirement in today’s increasingly automated systems across a wide range of industry sectors, so the introduction of these sensors is well timed Typical applications across a wide range of industry sectors including packaging applications

Whilst standard compact light barriers and photoelectric proximity sensors are widely available, the ultra-compact 0330 sensor provides enhanced performance reserve capacity with features such as 3D MCAD data and integrated beam path, as a starting point. This additional data helps system designers and engineers to minimise time spent in selecting the right sensor and provides easy visual pre-checks with the help of a 3D preview Also, as the 3D models

integrate the beam path this helps to minimise the time spent on installation, thus saving time and money

Thanks to qTarget (the smart Baumer standard), the beam paths in the 3D MCAD model comply with the application reality which ensures time savings from design stage to installations This eliminates the need for further alignment, so the sensor is virtually ready for immediate use

The sensor is also available with a linear beam option although this also delivers outstanding performance, for example reliable detection of dark, irregular or perforated objects In these situations, diffuse sensors with background suppression are characterised by their extended detection range of up to 385mm, with the linear beam incorporating Pin Point LED combined with extremely high immunity to ambient light, which Baumer claims is unrivalled in this price category.

Furthermore, other benefits include; a robust metal connector, LED display which is visible throughout 360º along with easy instructions via the proven Baumer qTeach feature The sensor

Interested in what Vitikit can do for your business? Our engineers and support staff here at Vitikit always offer tailored advice and solutions unique to all our customers If you want to speak to one of our advisers, call us on (+44) 01395 233031 or simply drop us an email at info@vitikit com

We look forward to supplying our customers with the equipment required to take your business to the next level in your growth strategy

only requires a touch with a ferromagnetic object to ensure easy, reproducible and tamper-proof sensor teaching.

EDITORS NOTE:

These are not certified as ‘Hygienic’ sensors so would not be suitable in any wash-down or similar areas

However, they are ideal for the latter stages of the process, for example bottling, packing and logistics etc

For further information:

For further information: www

We asked companies supplying the following products and services to let us know something about themselves....

l Drinks fonts, taps, beer engines, pump clips & lens, and also bar runners, anything on the bar! l Back-bar equipment and services

l Promotional branded glassware for the retail market l Cellar equipment and services, including stillaging and cooling

Fitting(s) in vs Standing Out

A discussion with Emma Stewart, MD at Tecflo

I am asked why Tecflo moved into the ‘fittings’ space. In order to answer I need to start with talking about Secondary Regulators

The regulator has three inlets each, at the time, home to three items. All of which were purchased from one dominant supplier

1) an o’ring

2) a brass cage and

3) the collet

The brass cage served to create a lip to hold the collect in place We determined that we could simply tool the ‘lip’ into the body of the unit Less parts equals less risk of individual parts failing, all positive On approaching our supplier to share that we would only need two items out of the previous shopping list of three, we were told that they came ‘as a set’.

We considered our options

1) Change nothing: tool no improvements Buy three items, use three items

2) Buy a ‘set of 3’: the brass cage, would be thrown away / written off With

3 inlets in the secondary regulator, this would equal 3 brass cages for every one regulator manufactured

3) The wild card = Do it all ourselfEngineer the lip, tool our own collet, improve the product, reduce waste and prevent unnecessary spend

Fast Forward 6 years

• The lip, previously created by a brass cage, is tooled into our secondary regulators There are close to 300,000 pieces in the trade since that point with a less than 0 001% return rate under warranty

• The collet was tooled, to our same exacting standards. They were all branded 8 million are now in trade

Fast forward another few years

From the starting position of the collet there was an organic move into the fittings range Our industry was being burdened by excessive lead times and incredibly high minimum order quantities from other suppliers We tooled each one, generic in their form - BLUE in their colour and offered low or no minimum order quantities We committed to them

Ascend “Elevating Cask Ale”

Cask Ale is unique to the UK and provides drinkers with a wonderful range of styles and flavours

The cask sector has unfortunately been in decline in recent years, further exacerbated by Covid Typically, cask is dispensed from traditional style handpulls that are dwarfed by contemporary keg fonts This leads to cask appearing less appealing, pushing younger drinkers towards more exciting looking keg beers.

Willis Dispense - the beer division of Willis Publicity

- is a leading UK supplier of premium metal pump clips and tap handles.

being ‘in stock’, and gave each one a lifetime guarantee Since this point there are three million fittings in the trade

And what of the purple fitting in the photo (above)? In the words of Bob Ross ‘a happy accident’ A one of onereminding us that it is ok to be different and stand out - even when talking about ‘fitting(s) in’

Tecflo will be exhibiting at Brau Beviale

pop by if you are there and meet Emma and the team in person

For further information:

https://tec-flo.co.uk/

Over the past 18 months we have developed a dispense system that elevates the perception of ‘Cask’, positioning it as a modern product that rivals present day keg beers and their fonts

ASCEND is available in different sizes and offers vibrant branding opportunities from top to bottom, 360 degrees, with pump clips that can positioned at eye level

Designed to easily fit all styles of traditional beer engines in less than 10 minutes and with no tooling costs, could Ascend be the product that attracts new lost or new Cask drinkers?

We think so

For further information:

Booth Dispensers Limited –Cask Dispense Equipment Range

Established in 1965, Booth Dispensers offers a full range of cooling solutions. At our facility in the UK, we design and manufacture in-house using state-of-the-art technology to exceed the highest standards.

Globally, the company provides innovative cooling solutions for the brewing, soft drinks, water and vending industries As a leading independent UK

manufacturer in our field, we pride ourselves on our friendly and flexible approach Through solid market research and teamwork, we keep an eye out for future trends and develop new ideas We take great pride in getting to know our customers and fully understanding their needs

We are proud to say we have dramatically expanded our cask dispense equipment range to help promote the cask beer trade Cask beer, requires special handling and storing to ensure that it remains of the highest quality when served We have a wide range of Cellar Stillage with Fixed Tilts, Single Auto Tilts or Beer Festival

Racking A full range of Cask

Insulating Jackets, Cask & Keg Cooling Jackets with an integral PVC saddle, Stainless Steel Probes & Saddles, all to maintain temperatures We stock cask taps and extraction tools to ensure you can tap and dispense your beer the optimal way and not lose any quality from the cellar to the bar

With an exhaustive inventory of essential bar products and accessories at our fingertips and the backing of renowned refrigeration and vending experts, Booth has the expertise and the resources to deliver reliable, costeffective solutions right to your door

Introducing the ‘game-changing’ digicurve® Point of Sale Display for the dispense Industry!

We are thrilled to announce the launch of our revolutionary digicurve® Point of Sale Display, designed exclusively for the beverage dispense point-of-sale industry. This cutting-edge, flexible curved screen marks a new era of innovation, promising to elevate brand awareness and drive unprecedented sales for the brands using this groundbreaking technology.

The digicurve® Point of Sale Display introduces a groundbreaking approach to presenting brands and products, with its sleek, curved design By embracing the power of curvature, brands can now connect with their customers on a whole new level, leaving a lasting impression that differentiates them from the competition

With the digicurve® display, brands can now showcase their identity and marketing messages with unrivalled flair The striking design allows for immersive storytelling, captivating customers and building a strong emotional connection

Elevate your brand’s presence and leave an indelible mark in the minds of consumers, leading to increased brand loyalty and recognition

At HH Point of Sale, we firmly believe that increased brand visibility leads to tangible results The digicurve® Point of Sale Display has been engineered to boost sales for the brands utilising this revolutionary technology Its captivating aesthetics and engaging content are proven to entice customers, increasing footfall and ultimately driving greater revenue for your business

Proudly manufactured by HH POS in our

cutting-edge factory located in Shenzhen, China, the digicurve® Point of Sale Display adheres to the highest standards of quality and performance We ensure that each display is crafted with precision, delivering an exceptional and reliable product to our valued clients

The digicurve® Point of Sale Display is seamlessly powered by Digital Interlock Software, ensuring smooth and seamless operation This powerful software optimises user experience, guaranteeing that your brand’s message is delivered with maximum impact

For further information:

https://hhpointofsale.net

Resin tap handles part of Rudd Macnamara range

With the rising popularity of bespoke tap handles to boost the appeal of ‘on bar ’ branding

Rudd Macnamara includes a fine range within its portfolio.

During the Covid lockdown period Rudd had the time to develop and hone processes that have spanned three centuries, and make production more efficient across all areas of the business

The company looked closely at the ways in which it could make a slick, quality, low-cost tooled tap handle that is on a swift lead time to customers

specification This was married on the road to UK lifting restrictions with numerous enquiries for unique tap handles

What Rudd came up with was in line with its resin filled pump clips The outer profile can be anything your imagination wants and printed externally with your design to either your specification or with Rudd’s advice and input

The business has always had the flexibility to manufacture small and large batch sizes in short or ongoing repeat orders but with its new investment of a HP Latex R1000 Printer this further strengthens the company’s capacity for even swifter small batch runs and conversely even larger quantities on time

Situated in the heart of the UK, Rudd Macnamara has been manufacturing branded products for over 130 years and is proud to say its products are made in Britain Serving the whole of the

brewery sector regardless of size producing impactful bar branding, it is the flexibility to offer both large and small runs that really sets Rudd Macnamara apart

For further information:

www.beerbranding.co.uk

enquiries@ruddmacnamara.com

The Cotton Textile Company ‘raising the bar ’ for brewery promotional products

Essex-based bespoke textiles manufacturer, The Cotton Textile Company, has launched a new venture and fresh site for all brewing industry merchandise.

The new division, called Brewery Merchandise, comes as TCTC recently took over the assets of Phoenix Marketing Products, who had led the way in bar and brewery merchandise since the earliest days in the ‘80s

The site launched at the beginning of July, boasting a catalogue of merchandise as well as a bespoke custom product service From the bar to the beer garden, Brewery Merchandise

offers a vibrant array of high-quality promotional products (some pictured) that, alongside access to the experienced textile experts at TCTC, will be sure to bring bars’ and breweries’ brands to life

Co-owners Sam and Richard open this new division with experience behind them The Cotton Textile Company has been manufacturing and supplying bar towels to breweries since 2013, and has worked with well-known industry names from Brewdog to Yates Brewery Sam and Richard are committed to the growth of the company, so with an ever-growing volume of TCTC’s customers coming from the drinks industry, the co-founders took the decision to create a separate division purely for this sector

Underpinning this move will be Lisa Cotterrell, who has

been welcomed to the TCTC team and knows the drinks industry very well, having been employed at Phoenix Marketing previously Her 19 years of knowledge will add significant weight and experience to the team and product offering, ensuring that TCTC continues to grow within the drinks industry ”

“Launched on the 4th July, this is a very exciting and logical move for the company,” adds Richard “The whole team is excited to watch Brewery Merchandise hopefully grow into the number one supplier of branded products to the drinks industry ”

For further information:

PREVIEW BrauBeviale 2023

BrauBeviale 2023

BrauBeviale is one of the leading capital goods fairs for the beverage industry worldwide. It brings the beverage industry together in the Exhibition Centre Nuremberg, Germany

The trade fair covers the entire process chain of beverage production – from raw materials to filling Tradition and many years of experience meet inspiration and the latest trends – at regional and global level For the national and international exhibitors as well as trade visitors from over 135 countries, BrauBeviale offers a platform to jointly initiate new things and set important impulses for the entire beverage industry The Association of Private Breweries in Bavaria (Verband Private Brauereien Bayern e V ) supports the trade fair with its expertise, its network and its flagship, the European Beer Star, as the conceptual sponsor

Pictures: BrauBeviale Copyright NuernbergMess e Heiko Stahl

Leakage Valves for safe CIP/Product Separation

says Jerry Bradshaw Business Development Manager, Neumo UK ltd

The needs of the food and beverage processing industries are many and varied, but always safety critical.

The AWH range features a host interesting products to satisfy these needs They are all different, but have one thing in common – they include features which make them perfect for challenging applications within the food and beverage industry

In this article we are focused safe separation of aggressive cleaning fluids and process product during cleaning cycles ng ring bearing for food contact Effective separation of hazardous materials – such as clean-in-place (CIP) fluids and product is safety and quality critical in any sanitary process environment

The AWH Leakage Butterfly Valve ensures this by using a large internal chamber between two linked independent main

butterfly valves, to securely separate media It also features both a leakage/drain valve and a flush/rinse valve as standard to ensure complete evacuation and cleaning of this chamber

These auxiliary valves are normally actuated pneumatically, either separately, or synchronised with the main valve operation dependant on the needs of the process Both valves are designed to be easy to clean and fully isolate the ports when closed

Because each auxiliary valve piston is flush with the flow tube, there is virtually zero dead space ensuring complete cleaning The actuator and auxiliary valves can also be equipped with sensors to monitor the individual valve positions, if required

AWH offer the VMon II Control Head with a special variant for the Leakage valve which offers valve control, feedback and visual position indication all in one compact

watertight unit directly mounted to the main actuator

The double-valve principle is said to offer the greatest safety when working with different media in the same system The intermediate flange body design ensures simple and flexible installation and easy access for maintenance

The valves use standard AWH Butterfly Valve main valve seals and other components to reduce spares inventory

For further information:

www.neumo.co.uk

Make it your business to look after people and people will look after your business

A discussion on the value of people with Emma Stewart,

40 years, 20 million products, 20 people, close to 300 years of industry experience and next to ZERO churn I may joke a little and share that we are a business version of 'Dusk 'til Dawn'trapping everyone in and never letting them go or perhaps we just do some other stuff.

Whilst we have certainly not devised a 'recipe' for retention - there are behaviours we commit to They are not there because our customers require us to demonstrate them They are not there because we think it 'sounds good' We do them because we believe in them - they are part of our fabric and they are part of every product we supply

So below are 'things we do' and we do them because we believe in the power of their impact Take them, use them, ignore them it is just our way !

1) We connect before we communicate: We believe that connection is the single most excluded step in all communication It is too easy to be led by your own agenda

particularly as a business owner - that message you so quickly want to share or instruction you need to deliver or project you need to get launched We anchor the commitment to 'connect first' through the 'fast brain, slow mouth' philosophy Whether that be with internal teams, external customers or suppliersconnection is the solid foundation effective communication sits on Within our business we lead with connection

2) When we communicate we are open: Across all people and areas we welcome, encourage and nurture tireless debate on our engineering and processes We are direct, honest and candid We commit time to inspiring confidence in the people who are part of the journey Confidence to speak freely in language they are comfortable with, be unique, challenge the status quo, share ideas - and when they do we listen before we speak

3) Action - We do what we say we will do It is that simple We can all talk long, but sometimes just starting is better than talking Fear is the biggest killer of action and an employee base that has a fear to act is fatal Acceptance that some action will be unexpected, some action will be

MD at Tecflo

unwanted, some action will have results that are not desired - coming to peace with that and encouraging MORE ACTION - is progress People being completely comfortable in failing greatly will most certainly have more chance of succeeding greatly

4) When we commit to something we do it - We are a body of people that has traditional values and our values drive our behaviours Our word is our bond We use the word 'commitment' in our language and we each know that this is an agreement in approach

5) We believe in turning behaviours into habits - We appreciate that all this is not seasonal We commit to developing these behaviours into deep rooted positive habits Habits that in time support transformational business results

Tecflo will be exhibiting at Brau Beviale –pop by if you are there and meet Emma and the team in person

For further information:

https://tec-flo.co.uk

Innovus CF25 canning machine centre-stage at Brau

Innovus Engineering will be exhibiting on stand 7-241 where you can have a close look at some of our machinery designed and built specifically for beverage canning.

Centre stage will be our CF25 fully automated canning machine capable of filling and seaming 1500 cans per hour

The CF25 is an inline five-head machine of all stainless steel construction, delivering extremely low dissolved oxygen pickup of less than 20ppb, industry leading seam integrity, and with cutting-edge Siemens touchscreen controls giving the operator comprehensive access to data and on-the-fly adjustments

Also on the Innovus stand will be one of our smaller fully automated models –the CF15, with all of the same benefits squeezed into a smaller footprint and outputting 900 cans per hour It’s the perfect solution for where space is at a premium, and with the optional castors it can be easily moved out of the way between canning runs The CF15 and CF25 are great options for growing

businesses bringing canning in-house or those upgrading older equipment To complement our core canning machinery, Innovus manufactures additional equipment to maximise the automation of the canning line – rotary infeed and collection tables, labellers, date coders and depalletisers, a selection of which will also be on the stand to see

Booth Dispensers will be at BrauBeviale 2023

We are excited to announce that Booth Dispensers will be presenting at Europe’s biggest capital goods fair for the beverage industry, BrauBeviale 2023, in Nuremberg, Germany.

This highly anticipated event will serve as a platform for us to showcase our extensive dispense cooler range designed and manufactured in the UK It’s our aim to revolutionise the beverage industry by developing the most innovative dispense equipment for the brewing, soft drinks, water and vending industries across the globe

Join us in Nuremberg at hall 5 stand 317 to witness the future of cooling solutions and explore the endless potential that our products bring to the table Our sales managers will be on hand to show how our systems elevate the performance of your cooling systems The event also serves as a central

meeting place for experts in Europe, you will learn everything about the production of beverages, from highquality raw materials and sensory refinement, to advanced technologies, efficient packaging solutions and components, right through to marketing

In addition, there will be the chance to discuss the top future topics in the BrauBeviale Forum, get ideas for innovative products and look forward to further diverse offers, tastings and special shows

We hope you can join us on our stand and experience the future of beverage cooling technology first-hand Don't miss this incredible opportunity to explore our range of units and discover how they can raise your business to new heights

If you would like to speak with us about our equipment or require help with your setup, please call our sales team for more information on 01253 501800 or

For further information:

The Innovus team would be delighted to discuss your requirements either by appointment or just swing by and see us on stand 7-241

NEWS Containers

New collection of responsibly sourced label materials

UPM Raflatac has announced the launch of its new collection of wine, spirits and beverage label materials – Rêverie 3 – that embraces circularity by using recycled fibres in aesthetically attractive labels.

The new collection demonstrates, via unique collaborations with five leading Spanish designers, that sustainability and impactful design can work together to deliver stunning results

The Rêverie 3 collection offers packaging designers a toolkit of visually appealing labels that are all made with materials from wellmanaged, FSC® certified (FSC C012530) forests, recycled materials and other controlled sources

For further information:

New team member for Croxsons

Leading UK glass packaging company, Croxsons, has expanded its team with the recent appointment of Lara Jones as a stock & transport controller. The strategic decision aligns with Croxsons' commitment to attracting and nurturing talented individuals to fill key roles within the organisation.

In her previous roles, Lara gained valuable experience in customer support across various businesses Now, as the stock & transport controller at Croxsons, she will be responsible for diligently monitoring stock levels and coordinating with different warehouses

“I was initially attracted to Croxsons due to their go-getting culture,” said Lara “I’ve been made to feel part of the team from Day One and very much look forward to working here I’m excited to see what the future brings!”

Croxsons CEO, Tim Croxson added: “We are delighted that Lara has taken up the role of stock & transport controller at the company She has an abundance of enthusiasm for the role

and will undoubtedly be a valuable asset to complement our ongoing growth ambitions ”

Croxsons is a trusted partner for both large and small brands worldwide, providing sustainable packaging solutions that empower food, drink, beauty and wellness brands to flourish

For further information:

Dolium one-way kegs added to Rawlings portfolio

Dolium, a worldwide leader in one-way packaging solutions, has partnered with the Rawlings Group based in Bristol for distribution of its one-way kegs in the United Kingdom, Northern Ireland and the Republic of Ireland.

Founded in 2013, Dolium offers a user friendly, cost-efficient, and sustainable alternative to stainless steel kegs

DOLIUM® kegs are one-way and solve the problems many beverage companies face with the high costs of low- rotation markets and long-distance shipping

Dolium® kegs are:

• One-time use, eliminating the need for steel keg rental/ownership, cleaning, and/or return

• Much cheaper per unit than stainless steel kegs with on ongoing transport costs savings

• Low minimum order quantities –perfect for seasonal/smaller production runs

• Ideal for expanding into new markets, including on-trade, export & festivals

• Compatible for all filling & dispense systems

• Perfect for beer, wine, cider, cold brew coffee, kombucha & RTD cocktails (carbonated or still)

Dolium one-way kegs are 100% recyclable Dolium prioritises safety through the supply chain due to its patented Automatic Pressure Release Value Dolium is based in Antwerp, Belgium with distribution partners in 35 countries

The Rawlings Group is a multi-brand enterprise specialising in the packaging and drink processing equipment industry Established to offer producers a complete service from source to supply, Rawlings work with renowned premium drink producers including breweries, cideries, distilleries and softdrink producers

DOLIUM® kegs complement Rawlings’

packaging portfolio and are held in stock at Rawlings’ warehouses in the UK Tom Wood, CEO of Rawlings, comments, “The Dolium one-way kegs offer a brilliant route to new and untapped markets It allows craft producers the freedom to concentrate on their product rather than the hygiene and cost concerns of cleaning stainless steel kegs along with the logistics of a keg fleet In a world where energy and shipping costs remain high, Dolium one-way Kegs will help to reduce both We are delighted to add them to our portfolio ”

For further information:

Save money and time with Clarizyme™

Lallemand has Introduced

Clarizyme™, an innovative beer stabilisation technology that offers a convenient and cost-effective solution for breweries all over the world

Clarizyme™ has been created to simplify and shorten the maturation process, reducing energy costs and shrinking the user ’s carbon footprint

Clarizyme™ is a highly specific self-cloned enzyme, that targets haze-sensitive polypeptides at the carboxyl end of the amino acid proline, preventing chill haze in beer without affecting other beer quality aspects, specifically foam It contains a specific fungal endopeptidase

enzyme that breaks down hazesensitive polypeptides, inhibiting precipitation with polyphenols This same process also degrades gluten into peptides reducing gluten into undetectable amounts

With Clarizyme™, brewers can both reduce gluten and stabilise haze without affecting the taste, flavour, body, or mouthfeel of the beer

Benefits of Clarizyme™

• Little-to-no investment or equipment needed

• Increases maturation production capacity

• Shortens processing time

• Prevents chill haze in beer keeping and ensuring quality

• Can be used with all kinds of malts

A strong partner in times of change

Climate challenge and cost explosion: BarthHaas is supporting suppliers with its expertise and is communicating this through a new campaign: “Thriving

Together”

The hop industry worldwide is undergoing a fundamental upheaval

Climate change and the extreme weather conditions it brings are causing crop to struggle and increasingly frequent grain and hop supply fluctuations Furthermore, enormous energy and raw material price rises are presenting businesses with unprecedented economic challenges

Hop specialist BarthHaas is also adapting to these challenges and is focusing all its activities on the goal of using its expertise to support the brewing industry as a strong partner in these difficult times Correspondingly, the company is launching an international campaign with the motto “Thriving Together in an EverChanging World” to communicate its intentions on all relevant channels

As is also the case with other agricultural sectors, the hop industry has been hit hard by the extreme weather conditions, a fact that was recently evidenced by the lower yields of the 2022 crop, particularly in Europe Those who aim to be fit for the future cannot ignore the topic

of variety selection

“Many of the older hop varieties that are well established and loved by brewers around the world are unable to realize their full potential in these changing climatic conditions,” explains Stephan Schinagl, who, in his role as head of purchasing at BarthHaas, is in constant contact with hop producers "New, sustainable breeds of hops that are better able to tolerate drought stress or are more resistant to disease and thus require less use of pesticides, will serve the entire industry with regard to safeguarding raw materials ”

In order to keep pace with the times, BarthHaas constantly collaborates with experts “We support the hop research society Gesellschaft für Hopfenforschung and the hop research center in Hüll with regard to the upstream and downstream areas of breeding so that reliably yielding, climate-resistant varieties can be successfully used in international brewers’ beer recipes,” explains Schinagl

However, the new breeds have to find acceptance not only among the growers but also among the brewers That is why BarthHaas has set itself the goal of promoting change at all levels in the industry. “We wish to work on this together with our customers and show them how they

and other raw materials, making it a versatile brewing enzyme

• Enables the production of glutenfree/glutenreduced beer from barley malt depending on the legislation of each country

can achieve the accustomed taste with more resilient varieties, too,” explains Thomas Raiser, Sales & Marketing Director at BarthHaas “In doing so, we can help our growers to implement the changes needed to make the future of hop supply as stable and reliable as possible ”

As a company with almost 230 years of experience and world-leading product innovations, BarthHaas considers itself ideally prepared for the challenges of the future. “We see these challenges as an opportunity and we will face up to the unavoidable changes affecting our industry,” says Raiser “Together with our customers and partners, we will do all we can to be more efficient, to minimise risks and to offer diversification solutions”, he promises

To communicate this promise, BarthHaas has started its biggest campaign to date, with the motto “Thriving Together” This aspiration is to form the basis for communication in the coming years.

For further information:

Blair Stewart appointed CEO at NZ Hops

NZ Hops Ltd has announced that Blair Stewart is its new Chief Executive Officer (CEO) for the co-operative.

Maurice Noone, Chairperson, said:

"We are thrilled to appoint Blair to this pivotal role as CEO His exceptional track record in driving growth and expansion, coupled with his unwavering enthusiasm for the hop industry, has already proved invaluable to the company over the past year

"In today's highly competitive global industry, resting on the success of the past is no longer an option We need visionary leadership with a constant focus on fresh thinking and innovative development, and Blair embodies these qualities wholeheartedly," continues Maurice

Blair (pictured) joined NZ Hops just under one year ago as General Manager of Sales and Marketing and has developed a true appreciation for New Zealand-grown hops and their value around the world

"We have an incredible product, a world-class breeding programme, and exceptional growers," says Blair "We want more consumers worldwide to experience the remarkable flavours of our hops, and cement New Zealand's position at the top of the global hop market," says Blair "This is no easy task, but with the unwavering dedication of our team, the continuous support of our partners, and the passion driving our collective efforts, I am confident we can achieve this," affirms Blair

NZ Hops also welcomes Pip Widdon to the role of Chief Financial Officer (CFO) Pip describes herself as an experienced finance professional adept in business partnering and driving decisions that benefit both the organisation and its stakeholders

"I am excited to work with NZ Hops at this pivotal time, providing financial leadership and guidance to the executive team and board of directors I look forward to contributing to their financial decision-making, their

sustainability, and growth "

Pip has previously worked at Deloitte, leading projects in budgeting and system transitioning, and before that, as Financial Planning and Commercial Manager at Alliance Group working on margin optimisation projects Other roles include Financial Analyst at both Citycare and PwC.

For further information:

www.nzhops.co.nz

Bairds Malt and Protium aiming to decarbonise UK malting using green hydrogen

Protium, the UK-based green hydrogen energy services company, have been working with Bairds Malt - the major UK based maltster who produces 280,000 tonnes of malt annually for the brewing and distilling industries, to develop a green hydrogen project that would allow Bairds Malt to achieve 100%

decarbonisation of heat at one of its UK malting facilities in the future

The partnership achieved a major milestone at the end of 2022 when, as a result of a grant funded study by the Department of Energy Security and Net Zero, formerly known as the Department for Business Energy and Industrial Strategy (BEIS), the H2Malt project consortium successfully concluded its study to investigate the feasibility of switching from fossil fuel fired ‘air heaters’ to green hydrogen powered air heaters at Bairds Malt

The results of this study have now revealed that hydrogen is a viable fuel option to deliver a net zero heat solution with using the existing site assets and with modest changes to existing equipment

The work undertaken by the H2Malt consortium partners from the University of Nottingham and Imperial College showed that hydrogen could be used with no negative impact on product quality

This project demonstrates the importance that innovative collaborations involving multiple industry leaders can have in finding deliverable net zero solutions and has the potential to save over 40,000 tCO₂e annually for Bairds Malt if implemented across its UK site portfolio

The project also marks a flagship initiative for UK maltsters, whose current industry-wide emissions must fall from over 300,000 tCO₂e annually

to achieve net zero for UK brewers, distillers and consumers For this reason, the H2Malt partnership is a pathfinder project to guide UK Malting towards a net zero future

Dr Richard Broadbent of Bairds Malt Ltd (Part of United Malt Group), says: “H2Malt was an important project for Bairds Malt to prove the concept of utilising green Hydrogen in our existing kiln heating and barley drying equipment in the future I hope this work lays the foundation for hydrogen to be utilised in malting plants in the future ”

Christopher Jackson, CEO of Protium, comments on this project: “It is our absolute pleasure to help support leading UK businesses like Bairds Malt to achieve net zero carbon emissions from their future operations using green hydrogen.”

For further information:

www.protium.co.uk

The Institute of Brewing & Distilling launches the Beer Sensory Analysis course

The Institute of Brewing & Distilling (IBD), a widely recognised learning provider of technical education in the brewing industry, has launched a brand new self-assessed and on demand technical course - Beer Sensory Analysis.

This new short course, that reinforces the IBD continuing professional development offering, is aimed at all brewers and quality professionals wanting to improve beer quality through sensory and flavour and run effectively sensory panels The course would also benefit serious home brewers

The Beer Sensory Analysis course provides the knowledge and tools required to understand and control beer flavour It will enable learners to run a range of sensory tests, assess the results and ultimately to improve their brewing process and beer, all displayed in an engaging, interactive and multimedia format

This course has been developed in collaboration with leading sensory scientists and brewing professionals It provides the same technical

excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam

The Beer Sensory Analysis course includes a downloadable and useful PDF with technical information such as:

• The basis of beer flavour

• The descriptors and thresholds of over 100 key flavour compounds

• The beer flavour terminology system and flavour wheel

• How to recruit, screen and train an effective sensory panel

• Tasting room design for breweries of all sizes

• Tasting forms for more than 10 sensory tests

• The statistical tables, equations and calculations to interpret test results

The course features text, videos, animations, quizzes, and games to help enhance your learning At the end of the course, learners will receive a Certificate of Completion

On this announcement, Stuart Howe, IBD Technical Development Manager, explains: “Whatever the size of your brewery, this course should help you better understand beer flavour and to

get the best value from your sensory endeavours It may also save you spending money on the services of companies providing sensory management systems and training We are confident that not only will you enjoy the course, it will also benefit your career, your brewery, your beer, your consumers and your sales volumes!”

Tom Shelston, IBD Chief Executive Officer, comments: “This is the 4th short course that we have launched within the past year, showing the IBD commitment to continuous professional development We are reinforcing our learning offering with these on demand courses to provide dynamic, flexible and cost effective ways to educate professionals in the industry ”

For further information:

IFF Launches BCLEAR™ to stabilise beer more efficiently and sustainably

IFF has announced the launch of its new enzymatic solution that allows breweries to maintain the clarity of beer with a smarter, simplified process By using BCLEAR™, breweries can achieve a more cost efficient and robust stabilisation process, compared to other enzymatic solutions, says the company

When switching to BCLEAR™ from traditional methods of stabilisation, breweries can simplify the beer making process, whilst increasing their energy and water savings

Additionally, unlike non-enzymatic solutions, BCLEAR™ improves foam stability in the beer and reduces gluten content

“We’re bringing new expertise in colloidal stabilisation,” said Jens Magnus Eiken, Master Brewer and global product manager for Brewing & Distilling enzymes at IFF “BCLEAR™ is a strong performing solution that is smarter, simpler, more efficient and sustainable Now, brewers can have greater confidence when optimising their beer-making process ”

Compared to other enzymatic solutions on the market, BCLEAR™ promises more efficient haze reduction leading to cost-in-use savings, as demonstrated by extensive internal and customer trials

“Due to minimal handling, BCLEAR™ is easier to use in production, compared to non-enzymatic solutions;

it does not affect the beer taste, improves foam stability, while enabling the production of lowgluten beer,” said Sven Schönenberg, Ph D , Master Brewer and global application group manager for Brewing & Distilling enzymes at IFF “The solution helps breweries reach their gluten target faster, shortening the beer release time and reducing process complexity, compared to current enzymatic solutions. Choices become easy when you can see the benefits right in front of you and BCLEAR™ is smarter, simpler, more efficient, and more sustainable ”

For further information:

Fulton expands VSRT boiler range

Claimed to be the most radical change to vertical steam boiler design since it first pioneered the vertical tubeless boiler in 1949, Fulton’s VSRT has “rocked” the steam boiler market since its launch in 2018 to become class-leading and a symbol of efficiency, with many users benefitting from generous savings in gas and water consumption in addition to CO2 and NOX emissions.

At launch, the seven-model VSRT range was available with outputs from 160 to 960 kg/h, but with demand increasing for an energy-efficient boiler with larger outputs like those of horizontal reverse-flame steam boilers, Fulton is now expanding the range and introducing two new re-designed VSRT models with outputs of 1565 and 1956 kg/h.

Commenting for Fulton, managing director, Carl Knight, says: “These new models are ground-breaking for their output range! When you consider the VSRT-100 and VSRT-125 models, there are no truly-efficient tubeless vertical steam boilers in the marketplace with similar output ranges, the VSRT is the only tubeless boiler available with the capability of efficiently producing nearly two tonnes per hour of steam In short, what we

are delivering with these new models is much higher output versions without compromising efficiency!”

These new, larger-output VSRT models maintain exceptionally high operating efficiencies (up to 86% gross thermal efficiency compared to approximately 80% from typical boiler designs), which results in lower operating and lifecycle costs and improved return on investment The latest models also continue to achieve ultra-low NOx emissions of less than 20ppm and 10:1 turndown capability

The water volume of these latest VSRT models is far greater than equivalent horizontal shell and tube boilers and steam generators, combined with an impressive steam chest volume giving it the ability to react quickly to changes in steam demand. The VSRT still boasts a start-up time of approximately 20 minutes and achieves a 99 75% steam quality, a detail most manufacturers are unwilling to publish

Like the existing models in the range, the two new models come with the assurance of a 10-year warranty on the pressure vessel, double that of the industry standard Additionally, like all Fulton VSRT and electric boilers, they contain no refractory and have no requirement for five-yearly, nondestructive testing, which contributes to reduced lifecycle costs when

compared to standard shell and tube boilers

These advanced, energy-saving and environmentally-beneficial features are standard across the now expanded VSRT range Compared to equivalent vertical tubeless steam boilers, the VSRT is a more durable, and in many cases, compact boiler that is energy-efficient, produces an increased volume of higher quality steam, is easy to maintain and backed by a comprehensive warranty

Additionally, the VSRT complies with the City of London Air Quality Strategy and MCPD regulations, is constructed to BS EN 12953 and UKCA/CE marked to PED

For further information:

www.fulton.co.uk

BevTech appoints new Technical Sales Manager

BevTech Ltd has announced the appointment of Mike Downing as Technical Sales Manager to its expanding team.

Mike (pictured) holds a diploma in Mechanical Engineering from Guildford College of Technology and brings a wealth of experience from his 20 years in the South African wine industry He is a specialist in GAI bottling and labelling equipment

As well as an engineering background Mike has first-hand experience of running bottling lines for all sizes of producers, essential for understanding the issues and challenges faced His expertise also covers a wide range of wine production equipment, including presses and crusher destemmers Mike is based near Bristol, so is well

placed to support wineries across all regions

BevTech is a leading UK winery and brewery specialist and has been working with leading producers in the UK drinks sector for over 10 years David Cowderoy, MD and winemaker, commented: “We are delighted to welcome Mike to our team We are very fortunate to have his extensive experience, engineering skills and professionalism to further support our clients with their production ”

Mike Downing commented: “I have seen the UK wine industry go from strength to strength and I am thrilled to be part of this exciting sector BevTech is partnered with many of the best equipment suppliers to the beverage industry, including GAI, who

have an outstanding reputation worldwide I am pleased to be joining the expert team at BevTech and look forward to working with producers across the country ”

For further information:

www.bevtech.co.uk

NEWS Equipment

Atlas Copco boosts productivity for Northern Irish craft brewery

Whitewater Brewery is a thriving craft beer operation that was first established in 1996 on a fifth-generation family farm in Castlewellan, Co. Down

For more than two decades the brewery has developed and produced a wide range of award-winning standard and bespoke cask real ales, keg beers, stouts, and lagers, renowned for their unique flavours

By combining traditional production methods with advanced technology, the company has seen expansion from an initial 800-litre brew size to the handcrafting of 6,500-litre brews and the bottling of 10 different beers on-site

This substantial increase in productivity from its processes was aided initially by the brewery’s energyefficient Atlas Copco compressed air system and now, even more so, by its recent addition of an on-site nitrogen generation system, designed to ensure continuity of supply and to achieve significant operational cost savings compared to using bought-in nitrogen or carbon dioxide

Founder and managing director, Bernard Sloan explains: “We built a

microbrewery because we are passionate about beer We did our first brew in my greatgrandfather ’s shed with the aim of brewing exciting, great-tasting beers. Now, we occupy a 15,000 sq. ft production area which we purpose-built in 2018 ”

In keeping with similar operations within the brewing industry, Whitewater Brewery has seen a growing reliance on nitrogen gas for a number of stages and process applications throughout the beermaking process Typically, these range from flushing pipework and tanks to eliminating unwanted CO2 and oxygen, and purging residual wort or mash from completed batch vessels to prevent the risk of contamination spoiling the next brew batch.

In addition to these applications, pressurised nitrogen gas can serve as the ideal medium to aid the flow of beer from one tank chamber to another and to facilitate pressurised keg filling, as well as all other filling, bottling and canning operations

As Bernard Sloan has experienced, on-site nitrogen generation offers a more sustainable and cost-efficient

‘Novel’ new storage boiler

Hampshire heat specialist, Caldera, has developed a novel type of storage boiler which takes cheap, green off-peak electricity and stores it in heat cells made of scrap aluminium and rock – ready to be released as hot water or steam when required.

This ground-breaking electric boiler comprises multiple heat cells, each filled with a special aluminium-rock composite, a ‘thermal super material’ designed by Caldera to cheaply and effectively store low carbon electricity as heat

The company believes it could help thousands of businesses turn off the gas Caldera has now been awarded £4 3 million from the Department for

Energy Security & Net Zero to build a full-scale demonstrator at its Southampton site, which will showcase the technology to potential customers

“Each heat cell contains a novel mixture of aluminium and either basalt or granite, which together make up 23 percent of the earth’s crust,” explains Caldera founder and CEO James Macnaghten. “We use scrap aluminium, which is cheap and abundant, and by combining these natural resources in the right way, we’ve created a ‘thermal super material’ which heats up phenomenally well and can store that heat for hours, ready to be released when required

solution than reliance on nitrogen or carbon dioxide gas delivered in cylinders or as bulk liquid supply, which all require transport, handling and dependence upon supplier delivery schedules

That was primarily why Whitewater Brewery’s switch to on-site generation was made Operating with an Atlas Copco GA 7 VSD+ FF rotary screw compressor to supply 10bar clean, dry air, an NGP15+ nitrogen generator, incorporating the latest pressure swing adsorption (PSA) technology, was installed to produce an independent, reliable, and flexible supply of premium grade nitrogen at the exact purity level required of 99 5%

Atlas Copco’s NGP+ range of on-site, service-friendly nitrogen generators combines high flow capacity, with output from as little as 4 Nm3/h right up to 3000 Nm3/h, with low operating and maintenance costs

www.atlascopcogroup.com

“Each system can be set to charge from the grid at night when cheaper and greener electricity is available, and can use on-site renewables, such as solar or wind It can then rapidly deliver this heat as hot water or steam on demand,” James adds

Pictured: Caldera founders (l to r) Guy Winstanley and James Macnaghten

For further information:

For further information: www.caldera.co.uk

35 Years of producing a “Clearly Superior Pint”

David Smith recounts the Brewing Services story...

From the day Brewing Services Ltd started, Independence Day 1988, we have been dedicated to working with brewers to produce the best beers possible Quality has always been top of our agenda, not simply a word to be banded about when talking about beer For us quality is a complete ethic for how beer is brewed from start to finish

One of our many sayings is “It’s not what you brew, it’s the way that you brew it” which for us means we bring the same concept of brewing a quality product to every style of drink we have helped produce, and we have produced many styles of drinks from non-alcoholic beers to barley wines, hard seltzers, ciders, mead and probiotic drinks such as Kombucha, and just about anything else that can be fermented

Over the last thirty-five years we have worked with well over 200 companies around the UK, quite often working with individuals or groups who start off with an idea they want to produce a beer but need help navigating the red tape and sourcing equipment along with all the work that goes to bring it together into a functioning brewery or as we say, “from concept to completion – and beyond” So, we provide a start-up consultancy that does just that and takes them every step of the way from a grain of an idea and turning it into a reality and that allimportant first pint

The journey of producing a quality product doesn’t end with the first pint but continues for the lifetime of the brewery, because as quality guru W EdwardsDeming once said, ‘Quality is not compulsory, but nether is survival’ From the off we work at instilling the quality aspects of brewing with good hygiene and rigorous cleaning regimes and continue working with companies for many years after they start up, providing continued technical support along with that all important quality assurance

Another well-used saying for us is “adapt and overcome”. Working with many breweries over the years we find problem solving often lies in changing their approach to the brewing process and about changing long standing failing policy and dogma and getting back to basics Often the origins of poor practice are lost in the mists of time along with a list of long-departed head brewers leaving a job half done and leaving behind untrained staff

Training of the brewery team comes has always been at the top of our list of

priorities with all breweries, new and old Rob Smith will tell you “The understanding of science of brewing should be a fundamental part of the skills of the whole brewery team in order to optimise efficiency, consistency and above all – quality ” Having the shiniest modern brewhouse and equipment on the market is all very well, but investment in staff and training is arguably more important to make it work efficiently

We often find brewers are fired with great enthusiasm and some basic understanding of methodology of the brewing process but don’t always understand the science that goes alongside their brewing and why things are done a certain way So thirty-five years ago we set out to correct this by starting ‘The Fundamentals of MiniBrewing’ the first-ever dedicated training course on brewing aimed at the small independent brewery sector and the first course ran in Malton in October 1989 The course now renamed ‘Brewing – The Fundamentals’, still runs twice a year in March and November and is now possibly the longest-running brewing course dedicated to craft brewing in the world Its aims, however, remain the same - to fill the gaps in brewers’ knowledge of basic brewing science and the principles of good practice that underpins the brewing process

Carrying out microbiological and analytical testing has been a key part of our Brewing & QA regime Back in 1988 we were carrying out all the microbiological testing ourselves using borrowed space in a milk testing laboratory near Leeds A great deal of time was taken up visiting breweries, collecting samples and then transporting them back to the lab for analysis However, a chance meeting with Keith Thomas, who in 1989 was just starting Brewlab, proved fortuitous and we now continue to use of external laboratories for processing samples This frees up a great more time to do the important work ‘at the coal face’ and allows us to spend more time in the brewery working with the brewers Samples from each part of the process are carefully collected, aseptically, and sent back to the lab where dedicated lab teams do the required plating out and undertaking of the analytical checks on the beer which we then align the results with the processes we have seen taking place in the brewery.

We can’t possibly test every brew but using a system of ‘validate and verify’ we

aim to put in place procedures, particularly cleaning systems, which work and by taking sufficient samples over the year, can ensure a brewery remains in tip top condition It also means that brewers understand that from a quality perspective, ‘cleanliness is next to godliness’, and we can demonstrate quickly how even small slips impacts greatly on the beer quality So as part of a regular Brewing & QA regime, we undertake regular site visits to breweries throughout the year to ensure things are running well and good hygiene is maintained Alongside regular microbiological comes the analytical sampling that ensures breweries continue to produce consistently high-quality products What we believe passionately is that it is the brewers should be doing their own quality assurance before the products leave the brewery and is not being left to customers to decide if it’s a good or bad pint!

Since starting as a one-man band in 1988, Brewing Services has increased to a team of three with me - David Smithjoined by my son Rob in 2015 and now by Hayley Young All of us are very experienced and qualified brewers in our own right with a great deal of expertise to offer, and are dedicated to helping brewers by promoting good brewing practice in the brewing process from start to finish along with that all important beer quality and consistency

Whilst thirty-five years is a long time doing the same job, it has been a pleasure to work with so many committed brewers over the years and, like a family, see them flourish and go on to do great things, and we will hopefully continue to work for many more years with breweries the length and breadth of the UK to ensure excellence and pride in the quality products they produce

For further information:

Hayley, David & Rob of Brewing Services Ltd

The Future of Beer: How technology is shaping the industry

By Steve Ellis of FPE Seals

Advancements in technology and the development of AI have enabled the brewery industry to make changes to the way it operates. In doing so, breweries can innovate and improve efficiencies within the sector, improve safety for workers, and increase the quality of their beer.

In 2022, 81% of businesses reported increased production costs However, demand for beer also increased This presents an opportunity for the further development and implementation of technology to have industry-wide benefits

Food Hygiene Safety

Food safety and regulations are critical in all steps of the brewing industry Advancements in technologies have allowed breweries to have even more control over their food safety and hygiene

Meeting food and beverage safety regulations is crucial, according to Paul Taylor, Product Manager at FPE Seals, an industry expert in sealing solutions for food and beverage processing

“Where you’re producing food or beverages, machinery can be tricky to find, and they must show compatibility and durability against a range of different food types and ingredients, such as sugar, fats, acids and oils

“Across the food and beverage industry machinery is widely used, and whatever the machine, ensuring smooth running and compliance with FDA regulations is imperative A specialist can help you look after machinery, including providing

components such as seals and gaskets ”

Compliance with food manufacturing regulations is essential for businesses in the industry Failure to meet standards can have serious consequences for an organisation, and digital technologies can help to ensure compliance

Automation and AI

There are many reasons why the development of AI can benefit the brewery industry and streamline a number of processes to enable greater efficiencies across the beer production line One key role that technology and automation can play is in administrative tasks

Manufacturers are increasingly replacing outdated technologies to address disruptions and supply chain problems This includes implementing automated systems to handle many administrative tasks that are essential to the business but time-consuming for employees

In addition to the above, responding to customer demand is crucial Too much produce can spoil and go unsold, while too little produce will not allow you to keep up with demand and miss out on important sales AI can help brands and manufacturers predict the buying habits of existing and potential customers, which can lead to a more efficient supply and demand process

Technology can help companies streamline processes and implement stricter food hygiene protocols For example, smart apps can be used to store checklists and documentation digitally This can help to improve efficiency and traceability, which can lead to better food safety.

B&B adds Autem Vacuum Lifters

B&B Attachments, a leading manufacturer and supplier of forklift truck attachments and material handling solutions, has announced its official role as authorised distributors for Autem Vacuum Lifters Ltd

Autem Vacuum Lifters Ltd manufactures high-quality vacuum lifting systems for a variety of industries worldwide Vacuum lifting machines are a great way to transport

heavy items They are designed for material handling in the construction, manufacturing, and logistics industries. The lifters work by using suction which is achieved via a vacuum pump connected to a suction pad Vacuum suction and release can be achieved in seconds

“We are excited to add Autem Vacuum Lifters as a new lifting option to the UK, Ireland, and export markets,”

Technology can be used to create and share checklists, digitally timestamp, and store everything in one place This can help brands to reduce administrative tasks and manual processes, and it can also help to reduce the risk of documents being lost.

Robotics

The implementation of robotics allows for the efficient production of beer at each stage of the process from malting to fermentation, something which is a very important requirement for increasing beer production

To keep up with demand and customer expectations, businesses across all the majority of sectors are increasingly turning to technology Robotics can be used to enhance, rather than replace, the human input on a production line, while also increasing production levels Crucially, the real benefit will come from integrating robotic technology into the overall production, though they can provide benefit as a standalone machine The benefit, aside from increased efficiency as the robots can perform the tasks faster, comes from increased safety to human workers These workers can then be utilised in other, less risky areas of the production cycle. This element of technology is also used in customer facing areas of the industry

For further information:

www.fpeseals.com

comments Mike Barton, Managing Director at B&B Attachments

For further information:

sales@bandbattachments.com

Bespoke service launches for wines & spirits businesses, vineyards and importers

An insurance broker with a nose for the wide variety of risks that can scupper a shipment of wines or spirits, or a storage facility full of such products, is bringing its unique insight into play, launching a ‘corking’ new service that truly deciphers the complexity of the wine and spirits insurance world

Multi-award-winning Ascend Broking has added specific wine importing expertise to its broking CV, to concentrate its attention on the insurance needs of wine and spirit importers and exporters and the distilleries and breweries handling bottled and brewed products

Furthermore, it will assist UK vineyards, which also face a variety of perils in the journey that starts on the vine and ends when the bottle is finally in the hands of the customer Heading up the new Wines and Spirits

division at Ascend Broking is Nigel Holmes (pictured), who knows the sector inside-out, having imported wine into the Canary Islands for around five years He says, “Many of our target clients are paying for meaningless insurance and covering risks with generic policies that could leave them highly exposed to losses They just don’t realise it ”

Rather than take this approach, the Ascend Broking team offer those importing, exporting, handling or storing wines and spirits a wholly bespoke approach to their insurance risk, with policies written on a tailored wording basis This addresses individual situations, types of stock, shipping routes and transportation channels, rather than trying to squeeze a risk into a ready-made bottle. It takes into account the fragility of wines and spirits products and their ‘packaging’, encompassing a consideration of the entire spectrum of

risk faced, from imploding corks and extreme-heat damage, to theft, loss or damage in transit or storage, and water damage

The service understands all the nuances within the world of wine and spirits importing and also draws on Ascend Broking’s in-depth experience within marine cargo insurance It helps those with an investment in this type of stock from suddenly suffering the shock of hearing their carrier ’s insurance policy will not pay out, or does not value the product correctly

Nigel Holmes says, “It is a very niche area, within which we have the niche expertise to pore over the identified risks and then cover them with a policy that will leave no holes in the importer, brewer or distiller ’s insurance hull ”

For further information:

nigel.holmes@ascendbroking.co.uk

Diageo partners with SAP and IBM on digital programme

Diageo, the maker of Guinness, Smirnoff and Johnnie Walker, has announced a five-year business transformation program in partnership with SAP (NYSE: SAP) and IBM (NYSE: IBM)

This new initiative, which marks the company’s most significant ever investment in technology and services, will redesign and improve Diageo’s processes across the 180 countries where it operates

Fully global in nature, the programme will revolutionise Diageo’s IT environment by introducing intuitive processes, powered by market-leading technology, to provide more information to enable the company to make better and quicker decisions This transformation will enhance Diageo’s business resilience in a constantly evolving external landscape, improve its customer service offering and help the company adapt to a fast-changing consumer base

The programme involves a move to RISE with SAP S/4HANA Cloud, with the support of IBM Consulting Diageo’s implementation of the new cloud-based model will ensure its IT infrastructure is simplified and supported in a unified way.

For further information:

www.sap.com

Hygiene & Resources

Unlocking the power of wastewater for Hepworth

Globally, over 80% of wastewater is left untreated and discharged into the environment While UK brewers are among the best in the world in making environmentally conscious decisions, over 70% the fresh water used in brewing still ends up as wastewater, this is not only potentially ecologically damaging, but also a waste of a valuable feedstock.

Breweries are energy-intensive businesses, and as such, have been particularly impacted by the soaring cost of energy in 2022/23 With wastewater and energy now accounting for around 8% of costs at UK breweries, brewers are faced with the difficult decision between squeezed margins, passing costs on to consumers, or both

WASE’s industriWASE technology tackles the dual issues of excessive

wastewater and unsustainable energy costs by allowing breweries to convert organic matter in wastewater into biomethane, a renewable energy source The modular and compact nature of WASE’s systems allows for the generation of bioenergy onsite, reducing operational costs from day one of installation

WASE has recently signed £1.1m of contracts for its industriWASE system, which includes a £500k contract with Hepworth & Company, the Sussexbased craft brewery WASE will install its state-of-the-art industriWASE 40 system at Hepworth’s site before the end of 2023, with the facility treating an estimated 7,800 cubic metres of wastewater a year Once installed, the system will generate c 378 MWh of net energy a year and save over 100 tonnes of CO2e with the biomethane produced used to decarbonise Hepworth’s heating

Dr Thomas Fudge, CEO of WASE commented: "We are delighted to be working with Hepworth to deliver a sustainable wastewater treatment solution Our approach demonstrates the affordability for businesses to adopt circular economy principles and to generate renewable energy from their waste streams ”

Building a home for Cornish craft

A leading UK industrial flooring specialist, Kemtile, has played a major role in supporting a local brewery to complete a successful mission to find a perfect home for its Cornish craft beer.

St Ives Brewing - a beachside beermaker that’s been making waves on the coast since 2010 - enjoyed a cash injection around its 12th birthday, with founders choosing to spend this investor money on a bigger, better facility

Moving out of a small brewery and cafe proved a challenge, however, with very few suitable premises in the regional area It was only after looking a little further afield that St Ives found its rightful home: A spacious unit on the Marsh Lane Industrial Estate in Hayle

Shortly after moving in, St Ives Brewing required the fast installation of a specific floor and drainage solution - and

contacted Kemtile for assistance

Kemtile worked with the Brew Kit layout to design suitable drainage for the brewery; installing the Kagetec system due to its functional properties and visual appeal (its close proximity to the new Tap Room meant visitors in this part of the brewery were plentiful) Over four weeks, Kemtile installed Kagetec GFK and BS Wiedemann Drainage channels and gullies across 400m2

Marco Amura, Founder of St Ives Brewery, stated: “The Kemtile floor was installed in June 2022 and was a dream to see take shape. It was precisely laid to an excellent standard Our brewers are really pleased with the drainage and its overall finish I would highly recommend a Kemtile floor over a resin finish ”

David Priest, Project Manager at Kemtile added: “This was a very exciting project

“Hepworth is committed to reducing its carbon footprint and adopting sustainable business practices By partnering with WASE, we will be able to lower our greenhouse gas emissions while also reducing energy costs, taking us one step further towards our Net Zero ambitions ” Alongside its work with Hepworth, WASE has entered into negotiations with a number of other breweries and food and drink manufacturers and aims to secure orders of over £10m before the end of this year WASE is targeting the installation of over 8,000 systems by 2030, saving over 1 megatonne of CO2e and generating 2,200 gigawatt hours of renewable energy

For further information:

www.wase.co.uk

where we could play a role in taking a local brewery to a bigger, better venue where the firm can really thrive

“We kept aesthetics in mind every step of the way - and now St Ives Brewery has a functional, attractive flooring solution they can be proud of ”

For further information:

www.parker.com

Andy Hepworth, Chairman and Founder of Hepworth, added:

Gipsy Hill Brewery creates offset-free carbon negative pint

Carbon-conscious beer lovers can enjoy a pint while also helping the environment, after a south London brewery created the world’s first offset-free carbon negative beer.

Gipsy Hill Brewery’s new Swell Lager and Trail Pale are brewed using barley grown through regenerative farming, and hops which have been recaptured and reused - meaning each pint removes more greenhouse gases from the atmosphere than it produces

It is the first time that a brewery has produced a carbon-negative beer without using carbon offsetting, a controversial process where businesses reduce the carbon footprint of products through activities unrelated to their production – for example planting trees in another part of the world

Gipsy Hill’s latest beers have carbon

footprints of -40gCO2e for Swell Lager and -30gCO2e for Trail Pale per pint respectively A typical pint of commercial lager produces at least 350g of CO2, with many craft IPAs starting at 500gCO2e.

The pioneering brewing process is underpinned by two key innovations The beers are the only beers in the world to be made using certified regenerative barley, sourced exclusively from Wildfarmed, which works with farmers to implement regenerative practices such as intercropping, cover cropping, and reduced tillage, which improve soil health, reduce erosion and sequester carbon

Gipsy Hill then combines the barley with recaptured hops Recaptured hops are the hop material that has been removed after fermentation from a previous batch of beer and then reused to bitter and flavour a new batch of beer.

The complete carbon lifecycle of the beers has been independently analysed by Zevero, a specialist carbon accounting firm The study accounted for the full life cycle of the products, from the growing of the ingredients to the end of life of packaging, meaning punters can enjoy a pint knowing it has left the environment in a better state than it was

For further information:

www.zevero.earth

distillers & cider-makers. l Companies that will install your equipment and work with you in commissioning and initial production, in addition to providing tuition.

News from the Brewing, Food & Beverage Industr y Suppliers Association

VOL 5

ISSUE 3

Autumn 2023

Andrew Jeans BFBi National Chair

I start my tenure as BFBi National Chairman at a time of great instability economically for the UK and further afield, but amidst the challenges of soaring inflation, heightened interest rates, escalating operational costs, turbulent global supply and export problems, businesses should take pride in their resilience in these adverse conditions.

To thrive during such times, it is crucial to adapt, innovate, and foster collaboration across our industries. Emphasising the significance of industry solidarity, membership in BFBi provides the ideal platform for achieving these objectives.

Within BFBi, we form a diverse network of industry experts, each equipped with unique skills, knowledge, and expertise. By actively sharing our insights and experiences with fellow members, we can establish a supportive and collaborative community, that generates results from useful training and partnership programmes, industry webinars, strategy workshops, trade events and more.

In conjunction, rather than fearing competition, let us embrace our differences and leverage them to enhance our beloved industries Embracing novel ideas and exploring unconventional approaches (without dreading the potential impact of AI) is imperative. Above all, we should not hesitate to communicate openly about professional or personal challenges, leveraging the collective intelligence and learnings of the BFBi community to find effective solutions together

Together, we can navigate these challenging times and emerge stronger than ever

Andrew Jeans

Unique beer training academy to open in Trafford Park

Chemisphere UK has announced the opening of its new Training Academy at the Trafford Park head office. The academy will focus on “raising the bar ” where quality standards in the beer industry are concerned.

“It is a widely held belief within the industry that quality standards could be, and should be, higher. We have always believed and supported this – we are a manufacturer and supplier of detergents for beer line cleaning and ware-washing after all!,” said Linda Adamson, Marketing Manager at Chemisphere.

The facility has a fully equipped, comfortable training room allowing for actual hands-on training in how to use industry appliances correctly But more importantly, it has a large picture window looking directly into a fully operational cellar in the room next door This truly unique set up allows for a much more hands-on and dynamic training experience.

Delegates will be able to learn all the theory and then put it into practice immediately –honing their skills until they get it right

The training academy and the wide range of courses it will offer are led by brewing industry luminary Allan Stevenson “What Allan doesn’t know about beer, beer quality the industry as a whole, isn’t worth knowing!” said Linda Adamson

Allan added, “Chemisphere are experts at what they do The best of the best So to join such a great team and be a part of raising their profile is very exciting I have grand plans! We’re going to raise the bar for quality standards in our industry. My background in quality training and being one of only a handful of International Draught Masters in the world makes me a perfect fit. I’m so excited to get going!”

Delivering the perfect pint starts with immaculately clean beer lines and glassware – and that’s where Chemisphere

feels it can really make a difference The company is so committed to the industry’s mission that it is slashing the prices of its courses for the first 12 months to make them accessible to everyone and encourage as many companies as possible to educate themselves correctly Chemisphere wants this to be ‘the year of the beer’ and is doing all it can to spread the word, offering a wide variety of training courses, from one hour Perfect Pint courses to day-long Masterglass courses for technicians and quality teams – there is a course for everyone from as little as £10 per person. The company also has the knowledge and flexibility to create bespoke training courses to meet your unique needs – either at the Training Academy or at your premises

www.chemisphereuk.com/ trainingacademy

Beer analyser now features TPO analysis

Anton Paar ’s PBA 5001 Beer analysis system now features total package oxygen (TPO) analysis –creating what is claimed to be the most comprehensive QC system on the market for analysis from the final package.

PBA 5001 with the integrated TPO 5000 total package oxygen meter is the high-end solution for quality control of beverages. It measures up to 50 quality parameters from a single package and delivers all parameters at the push of a button in a single data set. Quality control and data management are centralised in a single setup Fully automated cleaning and automatic leak test and self-executing zerooxygen verification mean maximum operator convenience An automated leak test, combined with an O₂ performance verification and automatic cleaning routines, guarantees final quality control efficiency and frees operator capacities. The system easily adapts to all package types and dimensions and offers simple package positioning and automated centring Switching between different package types is easy: the system automatically centres the package before piercing. Cans are simply analysed upside-down, entirely eliminating any risk of leaks during the piercing process

info uk@anton-paar com

Packo ZS twin screw pumps support high viscosity applications

Highly viscous liquids can be a challenge to a pump, a common problem in the food and beverage industry. Malt, syrups, sauces, oils, and foams are just a few examples of these liquids. They can become damaged or damage the pump itself. Using a pump that is not specifically manufactured for these applications can lead to high energy costs, especially if the efficiency is not high enough.

If you are using a pump that is not designed with these specific tricky fluids in mind, then your process efficiency can be affected This can lead to problems such as increased downtime due to maintenance, or even higher energy costs due to having to run the pump at a higher duty But this is not the case with Packo ZS twin screw pumps: they are designed to handle viscous liquids These pumps can be adapted to suit your needs in hygienic applications such as dairies, breweries, and bakeries, through pumping milk, transferring yeast, or dough Thanks to this versatility, they can be used at many different stages and for many applications, allowing you to simplify your maintenance by standardising across the Packo ZS range Using one pump for multiple applications can simplify your spare part stocking requirements and reduce the need to train engineers across several pump types.

Cleanliness is critical in food and beverage applications, and that’s another area where the Packo ZS twin screw pumps shine, as they have been certified to 3A and EC1935/2004 There

are no dead spaces or dead corners, preventing bits of food getting stuck and increasing risk of contamination. These pumps are clean in place (CIP) compatible, meaning there is no dismantling required to clean the pump This makes it very quick and easy to clean, saving you time and reducing maintenance costs at the same time. All Packo pumps are electropolished as standard, improving the cleanability of your pump, and reducing your overall maintenance costs With different surface finishes for different applications available, e g surface finishes for pharmaceutical purposes can be electropolished to 0 8 μm surface roughness.

Energy bills can vary a lot between one pump and another. Fortunately, the Packo ZS twin screw pumps have excellent pump efficiency and extremely low NPSH values Given the current times of energy costs being on the rise, lowering your energy costs would be a substantial benefit for your business. Downtime is important to keep under control in order to reduce precious time spent on maintenance The Packo ZS twin screw pump series have a reduced downtime, with the top and bottom shafts being able to be switched without requiring gearbox disassembly. The above ultimately lead to lower maintenance costs for your company.

Packo, part of the Verder Group, handles the research, design, and manufacturing process in-house. This means that you will be dealing directly with the manufacturer, not a distributor, giving

you lots of options for customisation

There are over 1,000 different configurations of Packo pumps available! Products sold are exclusively made by Packo, no one else

www.verderliquids.co.uk

Discover the Future of Hops

E xtraction: Hypro's Supercritical CO2 Recover y Plant in Action!

Hypro presents its groundbreaking Supercritical CO2 Recovery Plant. And says a spokesperson for the company, “We're the first and only company to successfully develop and install a CO2 solution specifically designed for the hops manufacturing sector ”

Industr y coll aboration holds key to sustainable future

Tomasz Lenartowicz, Director at Collective Motion Brewing, discusses how brewers can collaborate to ser ve the collective cause in addressing climate change.

As record summer temperatures across Europe focus minds on the urgency of the climate crisis, industries of all types have a responsibility to take meaningful action.

In some ways, independent breweries lead the way in sustainability: most of them supply locally produced products in reusable containers delivered to a predominantly 40-mile radius That said, as energy-intensive SMEs, few have the resources to make the investment required to achieve net zero Some industry experts have suggested the many breweries are likely to require government intervention and incentives to deliver net zero at a manageable cost.

Independent brewers can ill afford to wait for intervention. As well as being critical in tackling the climate crisis, reducing energy consumption and waste has a financial motivation. Measures are currently available to achieve those ends without blowing a huge hole in an SME’s capital

Many businesses focus on their energy usage, but water usage is often overlooked It’s an important consideration. The Water Resources Group says that water demand is expected to exceed current supply by 40% by 2030. Water resources are becoming increasingly scarce as climate change increases risk and unpredictability. The issue is exacerbated by water resource mismanagement. Excessive water extraction can deplete natural aquifers, harm ecosystems, and impact local communities Disposal of wastewater from breweries, often high in organic pollutants, can pollute water bodies and harm aquatic life

Water is, of course, a vital ingredient in the brewing industry. Brewing is a water-intensive process and it’s estimated that it takes around 3 to 7 gallons of water to produce just one gallon of beer. Brewers must manage their water consumption responsibly to address sustainability concerns. That requires attention to every stage

of production, from malting and mashing to boiling, cooling, and cleaning

Breweries can adopt measures to improve water efficiency throughout the process. Unidentified leakage is one of the biggest causes of water waste. Equipment upgrades, such as low-flow nozzles and efficient heat exchangers, can significantly reduce water consumption Optimising cleaning and sanitation practices can also minimise water waste

Keeping track of water usage, including the use of real-time monitoring systems, can help breweries identify areas of excessive water consumption and take corrective actions. Data-driven insights can lead to targeted improvements in water efficiency and help breweries measure their progress toward sustainability goals.

Maintenance checks should be carried out to check for leaks on water valves There is also ample scope to reuse greywater, taking pressure off the sewage works by reducing commercial sewage Automated washing machines such as cask washers, keg washers, and CIP systems can use grey water to pre-rinse containers and tanks. Implementing effective wastewater treatment systems enable breweries to treat and purify their wastewater before releasing it back into the environment.

Efficient use of water should go hand in hand with efficient use of energy Equipment such as high-efficiency boilers, heat exchangers, and variable frequency drives (VFDs) can optimise energy usage and reduce waste throughout the brewing process Heat generated during various brewing stages can be captured and repurposed with exchangers and heat recovery systems, enabling breweries to recycle waste heat for heating water, space, or other process requirements.

Brewers can work with equipment specialists to implement these technologies as well as collaborate on

R&D to explore new ways to reduce energy consumption. We recently worked in conjunction with an independent brewer and a microbiological laboratory on a series of tests which found that cold rinsing techniques can be used to dramatically reduce energy costs without compromising quality or cleanliness A similar curiosity in search of innovation could be applied to energy-intensive stages of the brewing process. The heating, cooling, and pumping required throughout these stages contribute to significant energy consumption.

Process optimisation is potentially transformative in minimising energy usage and waste Brewers can carry out a thorough review of their production to develop a standard operating procedure (SOP) unifying their approach across all processes, personnel, functions and resources

A skill matrix can map out the best coverage of skills across all departments to ensure that brewing schedules, water usage and management of temperatures are carried out with maximum efficiency. Facilitating knowledge and training in the optimum use of equipment will invariably deliver efficiencies.

Independent brewers are often like-minded in a collective spirit They readily exchange knowledge and share best practice That ethos can be applied to significant effect in achieving sustainability There needs to be an industry-wide stewardship of environmental resources and a clear roadmap in the journey to net zero.

Collaboration between brewers, suppliers and communities will be fundamental in reaching the destination.

https://cmbrewery.co.uk

New HQ for Analox

Analox is excited to share news of our expansion plans which include a new state-of-the-art facility.

Through our successful partnerships with you, our valued customers and suppliers, Analox has grown and has now secured a new facility across the road from the HQ which will enable us to enhance and improve our existing operations

The addition of our new facility marks a significant milestone on our journey towards growth and excellence This strategic expansion allows us to improve and develop our materials handling and manufacturing processes and puts us in a position to effectively scale up the business Coupled with the operational benefits, it will also create a social space for our team and improve the working environment for all

Analox does not anticipate any disruptions associated with the addition of this building and the team will continue to work hard to ensure the risk of disruption remains minimal.

To ensure the swift and efficient processing of your shipments, please update your records to include our new UK shipping address which was applicable from 1st July 2023

Analox Ltd

Urra View

32 Ellerbeck Court

Stokesley Business Park , Stokesley, North Yorkshire

TS9 5PT

Why Urra View?

When the building was first erected, it had amazing views of Urra Moor, the highest of the North Yorkshire Moors, England As a company proud of its Yorkshire roots, we decided to keep and embrace the building name

More in-depth reading

Heat exchangers can enhance energy savings

By Matt Hale, International Sales & Marketing Director

From small self-contained systems for pasteurisation to large scale industrial evaporators and condensers, HRS has an energy efficient heat exchanger solution

Our support for your brewing yeast needs

As the UK's leading centre for brewing research, we have specialist capabilities and expertise in brewing microbiology, yeast management and yeast molecular biology, which we use to provide a range of valuable services for our clients. Here is an overview of what we offer:

• Yeast storage - The best in yeast culture management, storage and despatch facilities to ensure our customers have a safe and stable deposit of their brewing yeast strains

• Yeast supply - Providing you with our yeast strains, either on an agar slope for your own in house propagations, or as a ready-to-pitch 5 litre propagation (including viability and cell count) in the form of a compact yeast slurry.

• Contaminant screening - Specialist spoilage microorganism screening for slurry, fermentations, and final products (incl keg, cask, can and bottle), to detect any hygiene and contamination issues in the brewhouse or packaging

• Saccharomyces diastaticus screening - Rapid investigation of your product for the presence of S. diastaticus, with our GeneDisc PCR platform

• Flocculation tests - Help to investigate and measure how a new or established yeast strain aggregates, which is critical to yeast recovery.

• Giant colony analysis - Investigating colony morphologies of isolates and their flocculation characteristics, to establish the different proportions of yeast strains present in a mixed culture

• Yeast Karyotyping - Assessing your yeast strain’s long term stability, using 'fingerprinting' to monitor for chromosomal changes that could alter process performance and beer quality.

Please get in touch for yeast services and much more, across all matters related to beer, wine and spirit development, production and analysis

www.campdenbri.co.uk

Wild Goose hatches Gosling 2.0 canning machine

Wild Goose Filling has introduced a new generation of the Wild Goose Gosling canning system.

Like its predecessor, Gosling 2.0 is an automated, entry-level beverage canning system designed for packaging and maintaining the quality of small product volumes The system incorporates our patented Wild Goose seaming and filling technology to deliver the same superior consistency as our higher speed machines

“The Gosling line has delivered exceptional value to smaller-scale and craft beverage producers around the world since it first hatched in 2020,” said Dan Welch, general manager of Wild Goose Filling. “We initially conceived the Gosling to provide professional filling and seaming at an affordable price point and with a small footprint For 2023 we have improved the user experience by integrating a user interface and touchscreen directly into Gosling 2 0 With the newly built-in capabilities, customers will enjoy a fast, intuitive and consistent operating experience

“If you ’ re putting your passion into creating a high-quality drink for consumers, the process doesn’t just end at the tank The Gosling’s precision canning process helps protect your product quality and shelf life in ways manual-fill-and-seal appliances can’t touch Ensure your canned beverage quality is preserved, whether your customers drink those cans now or months down the road At speeds up to 12 cans per minute (720 cans per hour) based on 12-ounce standard aluminium cans and with a price point aimed towards craft producers, the Gosling 2.0 canning line offers an easy, dependable way to can small volumes.”

The latest Gosling 2.0 canning system incorporates an all-new user interface and embedded high-resolution, 7-inch touchscreen display backed by Wild Goose software

New automation features including cleaning, seam testing, customisable alerts and a variety of can packaging modes make Gosling 2 0 a user-friendly canning system for operators of all experience levels. A consolidated

Creating the Ingredients for a stronger Future

The chief executive of Anglia Maltings Holdings (AMH) has announced that the company has been acquired by Richardson International. Stuart Sands welcomes the fact that Anglia Maltings’ three businesses, Crisp Malt, EDME Food Ingredients, and Micronized Food Products, have a new parent company.

“Richardson International, based in Canada, is a world leader in agriculture and food processing,” he says. “Its 19th century roots have many similarities with ours, with business built on strong relationships with growers; production of excellent ingredients; and great customer service

machine “plug-and-play” panel offers ready-to-connect ports for machine services that make startup intuitive. Sporting an enhanced stainless-steel safety enclosure and ergonomic access points, the updated Gosling exterior supports long-term operation in any production space.

Gosling Filler QC Panel

With Gosling 2 0, Wild Goose has made its QuickChange™ filling configuration the new standard, accommodating standard and sleek body cans of various heights with simple changeover The addition of a universal can entrance, integrated can pre-rinser and upgraded GooseNeck™ infeed simplify the can loading process for a single operator.

“Demand for canned beverages continues to grow, across a huge variety of beverages,” said Alexis Foreman, founder of Wild Goose Filling “As more facilities begin in-house canning for the first time or exploring R&D beverage projects, we wanted to make sure the canning experience is easy and intuitive Even if you have never canned before, the Gosling provides the canned quality our customers need while simplifying their packaging process ”

The Gosling canning system gives beverage producers the ability to package products on a smaller scale than traditional automatic canning systems while offering better protection against dissolved oxygen compared to manual fill-and-seal appliances

The newest Gosling 2 0 canning systems are available now to beverage producers worldwide

https://wildgoosefilling com

“It is fantastic that this highly regarded, successful family company is keen to support and invest in our three businesses: the backing will take us on to a new level

“As champions of innovation, Richardson International will help us deliver on our ambitions for new ingredients, and open new doors for our businesses This acquisition will also support us in our quest to keep offering best-in-class customer service to brewers, distillers, bakers, and food manufacturers ”

Richardson International processes and refines Canadian-grown oilseeds into quality oils and manufactures oil-based ingredients for the retail, food service, and industrial sectors. The company is also actively involved in processing oats and durum into a variety of value-added food products Recognised as one of Canada’s Best Managed Companies, its operations span Canada, the U S , and the UK.

“For quite some time, we have actively been seeking an opportunity to enter the malting industry in a significant way We see malting as a natural extension of our food processing business,” says Curt Vossen, chief executive officer at Richardson International.

“This acquisition brings together two companies that share a common mission We have great confidence in Anglia Maltings – and their management team –and believe we will find additional synergies and opportunities to grow the business We look forward to collaborating with them to ensure a continued supply of the quality food ingredients their customers have come to know and expect ”

www.richardson.ca

How the crown cap revolutionised the drinks industr y

Crown caps have become an iconic feature of beer around the world.

They provide opportunities for increased brand recognition, and even a collectable item for some consumers But where did the crown cap begin and what is the history behind crown caps?

You can read 'How the crown cap revolutionised the drinks industry' on Croxsons’ website now (see QR code) www.croxsons.com

Welcome to our wild, powered and canned by sunshine!

Enterprise Tondelli canning line playing its part

The name Belvoir Farm Drinks has long been synonymous with delicious fruit drinks made with natural ingredients from the vale of Belvoir.

Its premium range of soft drinks has now flourished, including cordials – to dilute

and lightly sparkling, which are ready to drink Each is crafted by taking simple ingredients – natural fruits, hand-picked flowers, fresh juices and spices – with all the subtle and sublime flavours of nature.

Fitting in with nature and reducing its carbon footprint led the company to install 340 kWh solar photovoltaic array roof on the sunniest side of its factory in the Vale of Belvoir It totalled 1672m² of roof coverage and offsets up to 67,989 kgs of CO2 per year! This has been increased by an additional 203 modules, covering a further 385m²

This means the company is seeing around 40% of their energy consumption from solar power, which

will increase to over 80% in the summer months and on sunny days The new solar array is also powering its latest investment in sustainable packaging, which has been the installation of a new canning line from Enterprise Tondelli, who have been working at Belvoir for more than 20 years. Enterprise pre-planned for the new can line some years ago when the green field site factory was designed.

This made the can line installation very easy

TO READ THE FULL STORY, UTILISE THE QR CODE OPPOSITE

New Managing Director appointed at TecFlo Ltd

TecFlo Ltd has announced Emma Stewart as the company’s new managing director.

Geoff Wood, founder and owner of the business, shared: “TecFlo is in a strong position and there have been many years of preparation leading to this point Emma’s wealth of commercial and operational experience compliments her understanding of our products and our industry. Her appointment comes at a formative period, and we think alike My time will be focused on supporting this transition and focusing on technical research and development projects.”

Emma commented: “TecFlo boasts a rich history and powerful track record which speaks volumes I am looking forward to sustaining its successful operations in exciting and vibrant markets as we continue to evolve and expand ’’

TecFlo, which has headquarters in Manchester, was launched almost 40 years ago Specialising in the manufacture of dispense equipment TecFlo has remained dominant across the industry with its Ecoflo fob detector, which since launch has sold over 4 million units www.tec-flo.co.uk

New streamlined Alfa Laval Unique Mixproof CIP and Process valves meet market demand

Alfa Laval is unveiling two new hygienic valves, the Alfa Laval Unique Mixproof CIP and Unique Mixproof Process, extending its hygienic double-seat valve range to meet market demands.

With the introduction of these two innovative mixproof valves, manufacturers concerned about product integrity now have a cost-effective way to enhance product safety while boosting process efficiency and sustainability.

These two newcomers are built on proven performance, yet refined for purpose The Unique Mixproof CIP is a double-seat valve that safely and efficiently manages the flow of cleaning media during cleaning-inplace (CIP) The Unique Mixproof Process, a compact version of proven Alfa Laval double-seat valves, is configurable and available in various sizes to meet manufacturers’ fundamental hygienic processing requirements. Both are capable of simultaneously routing two different fluids without the risk of crosscontamination, thereby contributing to more uptime and reduced total cost of ownership.

“These new Unique Mixproof valves deliver product safety, process flexibility, straightforward maintenance, and opportunities for water and CIP media savings,” says Anders M Lyhne, Product Portfolio Manager, Alfa Laval. “Manufacturers can rely on the Unique Mixproof CIP and Unique Mixproof Process for cost-effective product safety. Alfa Laval double seat technology with seat lift keeps the fluids separated, ensuring efficient cleaning

OMEX ISO 14001 Certification achievement is ‘a

and complete protection against the intrusion of harmful microorganisms With a fully balanced design, the valves can easily handle high pressure without the risk of pressure shocks. Moreover, they are certified according to FDA, 3A and other recognized standards.”

Enhance the reliability and flexibility of manufacturing process setups with proven valve technology that matches specific production requirements Like the entire Alfa Laval Unique Mixproof range, the Unique Mixproof CIP and Unique Mixproof Process valves are compact and modular, offering greater process flexibility. Modular in design and available in types and sizes that suit different applications, the Unique Mixproof CIP and Unique Mixproof Process valves help manufacturers adapt to changing process requirements Using these valves in combination with the Alfa Laval ThinkTop control units offers even greater process flexibility and control

Built on the Alfa Laval Unique SSV and Mixproof platforms, these hygienic toploaded double-seat valves minimize the risk of unplanned downtime while spending as little time and resources as possible on routine maintenance. Proven seal technology with defined compression extends the intervals between service, while a maintenancefree actuator with no adjustable components maximises uptime and minimises the total cost of ownership.

Combined with Alfa Laval ThinkTop, these new Unique Mixproof valves are designed to eliminate unnecessary product loss while delivering up to 90% savings in water and CIP media. The reduced use of CIP fluids contributes to a lower total cost of ownership while minimising the environmental impact in the process industries. Good for people, good for business, and good for the planet.

www.alfalaval.com

How picking the right hose can solve dissolved ox ygen problems

How a Pennsylvania-based US business replaced silicone hoses with FaBLINE hoses from Watson-Marlow Fluid Technology Solutions to reduce dissolved oxygen levels and preserve product quality.

OMEX Environmental Ltd, a leading environmental solutions provider, has announced that it has officially achieved its ISO 14001 certification.

This certification is a testament to OMEX's commitment to delivering outstanding customer service while also maintaining environmentally sustainable practices. The certification was recently awarded in addition to the company's existing ISO 9001 certification – a further demonstration of OMEX's drive for operational excellence, sustainability and continuous improvement.

By achieving the ISO 14001 certification, OMEX has demonstrated its adherence to international environmental standards and the best practices for managing environmental risks. The certification evaluates an organisation's environmental management system, ensuring that it is actively seeking to reduce its environmental impact and safeguarding the sustainability of the environment

This is exemplified by its proactive approach to managing environmental risks, minimising waste and reducing greenhouse gas emissions across all areas of the business. In addition, the company is steadfastly committed to ongoing education and training programmes for its employees, ensuring everyone understands their part in the company's environmental and sustainability objectives.

OMEX understands that its clients seek environmentally sustainable business solutions in line with their own values and environmental commitments. By obtaining the ISO 14001 certification, OMEX can assure its customers that they are not only receiving exceptional service, but that their environmental impact is continually being assessed, monitored and improved

www.omexenvironmental.com

win for customers and the planet’

Supporting a ‘greener ’ hospitality industr y

We are thrilled to announce that we have recently become a proud sponsor of the 'Green Initiative' campaign, hosted by the Morning Advertiser.

At Brewfitt, we are committed to embracing sustainable practices and promoting a greener future for the hospitality industry. We recognise the numerous benefits it offers both from an environmental standpoint and in terms of operational efficiency By actively participating in initiatives like the Green Initiative, we aim to contribute to a more eco-friendly and responsible hospitality sector.

In line with our commitment to a greener future, we are excited to share our recent article with you on the Future of Dispense System (see QR code). This article delves into the innovative advancements in dispense technology that are not only revolutionising the industry but also aligning with sustainability goals

We genuinely believe that staying informed about emerging trends and technologies is crucial for the growth

and success of your business

We hope this article inspires you to explore the possibilities and benefits of adopting more sustainable practices within your operations

At Brewfitt, we are eager to support you in achieving your sustainability ambitions. Whether you are considering upgrading your dispense system, exploring eco-friendly solutions, or seeking expert advice, our dedicated team is here to help. Feel free to reach out to us at 01484 340800 or email us at sales@brewfitt.com, and let's discuss how we can collaborate to realise your sustainability goals.

Let's embrace a greener future together and lead the way towards a more sustainable hospitality industry We look forward to working with you and making a positive difference

www.brewfitt.com

When to use O2 Detectors...

One of the questions we get asked a lot by customers is:

Why can't I fit an O2 gas detector to monitor for CO2?

If you've ever wondered about this question, or are curious about the characteristics of CO2, check out the article to find out more.

sales@internationalgasdetectors.com

I

Maximise your tank potential

Marcel Koks, Infor ’s food industry strategy leader, looks at how brewers can optimise their tank scheduling capabilities, underpinning more efficient, timely and profitable operations

An ever-shifting product mix combined with ongoing disruption and fluctuating demand mean that the pressure is on for brewers to optimise operations wherever possible, creating agile, flexible and responsive organisations that can achieve that all-important advantage in a highly competitive marketplace.

Key to this is precise demand and supply planning to realise that crucial balance between supply, production and demand

An increased focus on sustainability in the industry makes planning and scheduling even more complex Factors such as waste water reduction, the use of high value by-products, using less packaging and switching to recyclable packaging, are just some of the priorities brewers are trying to build into their planning and scheduling too.

A core component of precise demand planning is efficient and effective tank scheduling, taking into account all constraints and parameters to fulfil demand as efficiently as possible, having the right tank capacity available at a granular level, underpinning efficient, timely and profitable operations.

A complex process

As we all know too well, tank scheduling is a time-sensitive process. Add to this the complexity of the various specifications, as well as the often inflexible schedules of customers and suppliers, and it is not hard to see why effective tank scheduling

becomes increasingly difficult There is also the need to plan for the variations in supply, and other considerations, including, mixing, hold time, fill rate, cleaning, etc. Accuracy is key too, taking into account precise flow-in and flow-out speeds, for example, and the need to separate batches for traceability requirements.

Spreadsheets no more

So complex are the variables at play in the brewing industry that successfully managing tank scheduling using spreadsheets and manual methods is no longer enough. Optimising tank scheduling results in an efficient, agile and responsive business that is able to deliver the right products, on time and in the most efficient way possible.

The need to be flexible and forwardthinking is a must, applying tools that enable the constant monitoring, adjustment and visibility into supply, factoring in the demand for each of the different finished products to enable the business to optimise tank scheduling in-line with business needs At the same time, full visibility into how and when tanks are being utilised is also key, enabling planners to precisely plan and schedule tank utilisation

Technology is key

The technology is available to do this, replacing error-prone and time-consuming manual processes with systems that are capable of processing the inordinate amounts of data we are all faced with to come up with the optimum approach for tank scheduling

For example, it is possible to adjust tank schedules and optimise schedules to not only meet customer specifications but to optimise tank capacity for different batch sizes too Taking into account different recipes, including relevant regulatory standards, is another aspect that can be automatically applied with the right tools in place Similarly, when transitioning from an organic to a nonorganic product run, it is possible to schedule tank utilisation to allow for maximum efficiency in cleaning, ensuring minimal downtime and maximum tank availability

New visibility into schedules can improve collaboration for changeovers, maintenance and cleaning, and it is possible to better control the flow of different products, scheduling tank operations so new batches can be utilised most effectively The ability to model different scenarios and automatically create optimum tank schedules makes sure the right tanks are replenished or depleted on time, with accurate forecasting allowing quick adjustments based on supply and customer demand With the right tools in place, brewers can make use of data from across the supply chain to optimise tank scheduling. The right tools can create the optimal tank schedule in the most efficient, timely and profitable manner possible, ensuring that tanks are always ready, optimising operations and stealing that all important march on the competition

www.infor.com

HRS completes largest ever evaporator

At a manufacturing facility outside the Spanish town of Lorquí, a 16m high evaporator has steadily been constructed over the last 12 months. Now complete, the unit, which is the largest evaporation unit ever constructed by HRS Heat Exchangers, will soon be dismantled for transport and installation at its operating site.

The combined evaporator and crystalliser, which will have a total capacity of nine tonnes per hour once operational, has a footprint of 135 m2 and is designed to treat concentrated waste brine produced by an on-site reverse osmosis plant resulting in the production of distillate – which is returned as process water – and crystallised waste This HRS evaporator unit will form part of an upgraded zero liquid discharge (ZLD) system for treating the client’s challenging waste stream and meeting local environmental regulations.

The new system has a total weight of 54 tonnes and covers a total area (across all four operating levels) of 420 m2. In total it includes 19 tanks, 15 heat exchangers of different sizes, and some 100 different lines of piping of various diameters The system includes a pre-heater, degasser, evaporator and crystallisation sections, together with a final condenser

In order to meet the challenging specification, including the highly corrosive nature of the sodium

chloride-rich brine, which is produced by the client’s reverse osmosis system, the HRS system incorporates a number of non-standard features. Firstly, the heat exchangers have been constructed from titanium, rather than HRS’s standard construction materials of AISI 304 and AISI 316L stainless steel

Secondly, rather than using a traditional five-effect forced recirculation evaporator, this system uses a five-stage multistage flash evaporator The benefits of this flash evaporator over forced recirculation are that in only requires a single recirculation pump, instead of one pump for each effect, and that the pump is installed at the lowest temperature level in the loop, meaning less risk of cavitation and fewer issues with corrosion – a important consideration given the nature of the brine being handled Finally, this design means that a lower overall recirculation rate is required, meaning less energy is required for the pumping process, improving overall process energy efficiency Once the brine has passed through the five-stage evaporator, the now concentrated brine is sent to a crystalliser unit, which removes the last of the distillate and produces 700 kg per hour of humid crystals (at approximately 70% dry matter).

Once the crystals have been formed, the crystal ‘slurry’ is transferred to the client’s mechanical separator, where the humid crystals are extracted and any remaining saturated brine solution is returned to the crystalliser As a result

of this final crystallisation stage, no liquid from this process or waste stream will be discharged from the client’s site, making this a true ZLD effluent treatment solution

From winning the order in early 2022, it has taken 15 months for the multidisciplinary HRS team, led by Technical Sales Engineer Tomas Stiebe, to design the evaporator and crystalliser and construct it at the manufacturing hub in Murcia The unit is currently undergoing final checks and testing and will then be partial dismantled for delivery to the client. It is expected to be delivered to site in May and will then be commissioned by HRS engineering staff later in the year. Once fully operational it will process nine tonnes of brine effluent per hour, producing 700 kg of humid crystals and returning all distillate water to the existing client processes. This system is the largest evaporator produced by HRS to date and builds on previous ZLD systems that the company has delivered to clients in Europe and further afield

www.hrs-heatexchangers.com

Booth - offering bespoke UK manufacturing solutions since 1965

At Booth we provide specialist bespoke solutions for the entire beverage dispense industry.

We have in-house experts with years of experience in manufacturing and design and we are always keen to bring our unique skills to your project. From custom designed cooling systems and carbonators, to complex bespoke projects, we have the expertise to solve any problem.

At the core of our sheet metal fabrication facilities is an LVD Strippit PX 1225 Punch Press and two LVD PPED Press Brakes We also have the means to punch and form sheet metal components, produce intricate copper or

stainless-steel tube forms, and fabricate with coded welders Our strict quality control standards ensure that our products deliver maximum value and performance. We have a friendly and attentive customer service team on hand to answer any questions you may have. Contact us today to find out more about how our fabrication service can bring your ideas and projects to life

If you have any projects that require manufacturing facilities and would like to discuss the services we can provide please call on 01253 501800 or send an email to CustomerService@booth-dispensers.co.uk

Envirogen water recycling and reuse technology can help industr y meet water usage goals

Joe Higgins Group CEO, Envirogen Group, explores how companies like Envirogen can help businesses develop effective solutions. envirogengroup.com

Forthcoming events

SEPTEMBER 2023

Tuesday 12th Crowcon Webinar - Working towards Net Zero: Gas Safety

Thursday 14th Midland Section Annual Golf Day - Branston G & C Club, Burton

Tuesday 19th Eastern Section Badminton Tournament - Debenham Sports Club

Thursday 21st Brewing Apprenticeship Graduation - Nottingham

OCTOBER 2023

Tuesday 3rd Joint Holdens and Bathams Brewery Tour - Dudley, West Midlands

Wednesday 11th Pneumatech Webinar - Benefits of Using Nitrogen Generation

Technology

Tuesday 17th Eastern Section Indoor Cricket - Debenham Sports Club, Suffolk

Friday 27th Western Section Annual Seminar & Lunch - Cheltenham

NOVEMBER 2023

Friday 3rd Midland Section Annual Lunch - Albert Hall, Nottingham

Tel: +44 (0)1902 422303

Fax: +44 (0)1902 795744

Email: info@bfbi.org.uk

Website: www bfbi org uk

BFBi represents the supply chain into the beverage industr y with Full Members ranging from barley and hop merchants through to process engineers, packaging, point of sale, etc

Manufacturers, including brewers/distillers, may join as Associate Members.

As a “traditional” industr y (in its best sense), where relationships between supplier and customer are recognised as adding value and ensuring sustainability, BFBi is well known as a facilitator of social and professional networking events

Tuesday 7th Eastern Section Quiz Night - Bury St Edmunds

Friday 10th Northern Section winter Wander ’Round - Leeds

28th-30th BRAU Beviale - Nuremburg Messe, Germany

DECEMBER 2023

Friday 8th Midland Section Pub Tour - venue tbc

JANUARY 2024

Thursday 25th Wye Valley Brewery Tour - Hereford

FEBRUARY 2024

Friday 2nd Tour of Heart of Suffolk Distillery & Humber Doucy Brewery

MARCH 2024

Thursday 7th Northern Section Lunch – The Queens Hotel, Leeds

Wednesday 13th BFBi BeerX Evening – The Pump House, Liverpool

Tuesday 19th - Thursday 21st International Brewing and Cider Awards – Mayfield Depot, Manchester

Friday 22nd Announcements of IBCA Medals – Mayfield Depot, Manchester

Friday 22nd - Saturday 23rd International Beer & Cider Festival – Mayfield Depot, Manchester

For further information about any of our events please contact ruth.evans@bfbi.org.uk

Chief Executive: Ruth Evans MBE

OVER 100 YEARS SERVICE TO THE BREWING, FOOD & BEVERAGE INDUSTRY

Limited Company by Guarantee Company Registration Number 11760186

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