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SHOWCASE In The Mix
We asked companies supplying the following products and services to let us know something about themselves.... l Malts, hops, fruit, yeast and any other raw materials which contribute to the finished product l Chemicals and other adjuncts used in the drinks production process l Companies providing power and other resources, plus products and services to help meet hygiene regulations
Jester arrives in a new format
We have been busy here at Charles Faram. As well as the breeding and selection of new varieties, we have been looking at new (and sometimes old) methods of delivering even more potency to your brews. Jester® is our flagship hop and it is an eternal favourite here.
Looking at other products on the market we have a number of trials scheduled this year, the first of which recently arrived back from being processed and we are very excited! We have had Jester® processed into T45 pellets – some may be aware of what these are and others not, so please allow us to enlighten those that haven’t heard of these before.
Type 45 pellets are by no means a new invention. To explain the difference, we should begin with how Type 90 pellets are made. Whole hops are chopped into a fine powder, homogenised (mixed) to ensure consistency within the batch and then pressed through a die. These pellets will have had some material removed (leaf and stem) and the moisture content may be slightly lower than the whole hops before processing, so the 90 in Type 90 or T90 stands for 90%.
Originally processors would expect 90% of the weight of the whole hops returned as pellets.
Today the process is more efficient and the return is higher than that but the name for the process has remained the same. Type 45 pellets differ from Type 90 in that the whole hops are frozen at -20°C, then chopped. When frozen, the lupulin becomes less sticky and it is possible to separate some plant material from the lupulin by sieving. Approximately half of this plant material is discarded and the remainder is then recombined with the lupulin and pressed through a similar die to Type 90. In reality, the amount of plant material used can be varied so these pellets are often standardised to an alpha value, so they may not be 45% of the original weight but more likely 50-80%. These pellets are lupulin enriched pellets.
So, what was the goal of this project? There are some obvious advantages to Type 45 pellets. The product weight is reduced so shipping is less costly. When dry hopping in the fermentation or conditioning vessel, beer losses are significantly reduced. There are also some less obvious advantages; potentially a cleaner aroma and flavour profile, and the ability to increase dry
hopping rates with more juicy characteristics and less funkiness.
When they arrived in Newland these pellets caused a huge stir in the office. We will be trialling them on our own pilot brewery and will conduct sensory analysis alongside the same beer but made with conventional Jester® T90 pellets. We would be delighted for you to try them so please do not hesitate to get in touch with your relevant Charles Faram Sales Representative if you would like to see what they can do for you and your brewery. Will Rogers, Group Technical Director, Charles Faram
For further information: www.charlesfaram.co.uk 01905 830734
Reduction in sugar content research welcomed
A Yorkshire-based business that helps makers of carbonated drinks to keep their fizz for longer has welcomed new research revealing that the total amount of sugar sold in soft drinks in the UK has reduced by almost a third (29%).
Experts at CO2Sustain say that the research, conducted on soft drinks sold between 2015-18 by the University of Oxford, is not only good news for consumers but also drinks brands and manufacturers looking to improve their production methods and reduce their carbon footprint.
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Jonathan Stott of CO2Sustain said: “Sugar reduction of a third in carbonated drinks is to be widely welcomed from the perspective of health. However, reducing the amount of sugar in the liquid creates production problems for soft drinks brands and manufacturers who are looking to produce healthier products, which can dissuade some brands from trying to cut back on sugar content.
“Reducing the sugar content causes drinks to over foam meaning the bottles become harder to fill on production lines. This creates waste and lengthens production running times, requiring more time and energy to deliver the finished product. These line inefficiencies
invariably lead to increases in costs." CO2Sustain offers manufacturers and brands the ability to retain carbonation and extend carbonation shelf life, giving consumers longer lasting fizzy drinks.
From its manufacturing base in Leeds, CO2Sustain’s team of technical innovations chemists pioneered the preservative-free, foaming and carbonation aid to increase the CO2 content and extend the carbonation shelf life of soft drinks, using an exclusive patented formulation.
For further information: www.co2sustain.com
BREWING & BEVERAGE INDUSTRIES BUSINESS • Spring 2020
