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ISSN 2398-2489
Winter 2021/2022 Issue 22 December • January February The Products & Services Magazine for the UK’s Drinks Production Industry
FOCUS
UK CIDER
Pages 34-39
SHOWCASES in this issue...
Production Equipment
Pages 12-33
Business Services
Pages 42-48
Plus all the latest products & services news from the UK drinks industry’s supply chain
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WELCOME TO
The Products & Services Magazine for the UK Drinks Production Industry ISSN 2398-2489
Winter 2021/2022 Issue 22 December •January • February
ALWAYS IN PRINT & ONLINE
Special Features In This Issue...
Published by freerbutler limited PO Box 9666 • Nottingham NG10 9BY United Kingdom Tel: 0115 8 549 349 brewingbusiness.co.uk
SHOWCASES In this issue....
Magazine Editor Chris Freer
Production Equipment
Pages 12-33
l New / pre-owned production equipment available to UK brewers, distillers & cider-makers. l Companies that will install your equipment and work with you in commissioning and initial production, in addition to providing tuition.
FOCUS
UK Cider
Pages 34-39
l A look at the UK cider market.
Cover Picture: Courtesy of FABDEC
Business Services
Pages 42-48
l Insurance, financial & legal services, recruitment, business training and other business services. l Hardware & software designed to smooth administration and production flow.
...and our regular columnists BFBi C.E.O. Ruth Evans MBE, former SIBA C.E.O. Julian Grocock, Alan Powell, founder of the British Distillers Alliance, plus award-winning beer writers Adrian Tierney-Jones and Stephen Beaumont
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.
Digital Editor Simon Butler
For editorial or advertising enquiries, call the Editor on the office number or e-mail:
chris@brewingbusiness.co.uk
Our print circulation is audited and certified
Brewing & Beverage Industries Business magazine is an independent publication delighted to be a MEDIA PARTNER to
Representing the entire value chain supplying the Brewing, Food & Beverage Industry
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.
All rights reserved. No part of this publication may be stored in a retrieval system or transmitted in any form or by any other means, electronic or mechanical, photocopying, recording or otherwise, without the prior permission of freerbutler limited. 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 2021
freerbutler limited is a Supplier Associate member of
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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WORD FROM THE BFBi
The Blog of Job Ruth Evans MBE
Photo by Gerardo Jaconelli
The Government, it giveth and it taketh away….
I initially wrote a rant about the shortcomings of the recent budget, in particular in terms of the 18-month delay in implementation on what, on the face of it, looked like a positive move from Government.
However, it is nearly Christmas; we have had a cr*p year; and we need some positivity. So, have a good Christmas. Enjoy your families. Take time out to get off the treadmill of 2021 and take a breath.
INDUSTRY SUPPLIERS
The Trade Event of the Year will be taking place at Manchester Central - Hall 1 on 7th & 8th of June 2022
Remember what is important in your life and replenish your batteries to deal with an “optimistic” 2022 (Rishi Sunak says we are now an “economy of optimism” so it must be true).
Remember, your supply chain is ready and willing to help you carry on carrying on.
Just one last comment - did anybody else feel a disconnect between a Government telling us to become more environmentally sustainable whilst lauding the reduction in passenger tax on UK flights (in 2023…)?
Ruth Evans MBE, BFBi C.E.O.
Don’t miss out ! Stands still available to book by visiting www.bevexpo.com For more information, see the Inside Back Cover of this issue
BFBi annual Trade Directory 2021/2 issue out now! The most authoritative directory of the UK food & drinks market available
The directory is free-of-charge to all drinks manufacturers and BFBi members
For details of how to obtain a copy, please contact
admin@bfbi.org.uk
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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
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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CALLED TO THE BAR
Let’s all think about bitter Adrian Tierney-Jones
What’s next in beer and brewing (apart from the urgent need for people to be treated fairer and misogynistic practices swept away)? I’m thinking of where today’s brewers are going, as well as drinkers to be honest, for without drinkers there would be no need for sweetshop sours or stewed fruit IPAs.
I’m being unfair and facetious perhaps, even if the current trend in British brewing (or maybe I should say craft brewing) does seem to be towards, what seems to me, a palatewrecking assembly of beers that children might enjoy (if they didn’t contain alcohol). I suppose this thought has been inspired by an email letting me know that BrewDog (remember them?) has partnered with ‘cult confectionary’ brand Candy Kittens (no I’ve not heard of them either) to produce a sweet raspberry and guava beer. Gimmicks yes, but there does seem to be a market for this sort of beverage (along with hard seltzer, which I tried for the first, and last time, recently) and who am I to wag an arthritic finger at anyone drinking it? People should be able to drink what they like as long as it doesn’t frighten the horses. However, from my point of view, as someone who drinks beers at home and in pubs and, as part of my job, tries to keep an eye on what brewers are releasing, there also seems to be an intriguing rediscovery of certain beer styles in their original purity, rather than with added adjuncts.
For starters let’s think about bitter. A few years ago, you could find bitter being dismissed as twiggy and boringly brown (even though the eminent US poet Anne Sexton once wrote: ‘God has a brown voice, as soft and full as beer’), old men’s beer and just plain dull. I fell into that sort of trap in which I considered bitter not fit for purpose unless it was made by the likes of Adnams or Hook Norton, tried and trusted examples of the style (though you would have to also trust the quality of beer in the pub as well).
However, little did I know how things would be changing. Take the excitement among London beer geeks with the release of Five Points Best
Bitter in 2019 (which even my 23-yearold brewery-working son in London now enjoys as well as the usual hazy juicy suspects). This is a beer that is single-hopped with Kentish-grown Fuggle, is biscuity, grainy, fruity, bitter and dry, a catwalk display of the fundamental ingredients of beer. It is glorious.
According to brewery co-founder and head brewer, Greg Hobbs, ‘Five Points Best is all about showcasing balance in beer. It’s a beer that is uncomplicated and slips down easily without demanding attention but likewise it’s a beer that is full of nuance in how the ingredients come together and maintains interest pint after pint. In terms of flavours, Fuggle hops provide a minty and floral character backed by the Maris Otter barley malt and an oaky character from the yeast.
‘We initially planned to showcase other British hop varieties in Five Points Best on a rotating basis, and did release a version hopped with Goldings, however we’re now committed to keeping the recipe consistent with Fuggle. We now look to showcase other British varieties in specials and our Green Hop series.’ Hmm, balance in a beer, how very uncraft.
I’m currently finishing another book featuring the best British beers in can and bottle (I thought I would slip that in, it’s out in March) and I am definitely seeing a resurgence in newer breweries reaching out to the less celebrated styles. For instance, in the chapter on bitter, there are versions by Deya, Neptune and Yonder, while Attic and Boxcar’s milds are featured in the amber chapter. There are also ESBs, straightforward stouts and English-style IPAs without oats or lactose in them, a beer such as Wimbledon’s Quartermaine IPA, of which its originator brewing veteran Derek Prentice explains.
Beer Writer Of The Year 2017 • Best Beer Writer, National Media 2019
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“I have been seeking to recreate a long held memory of a particular style of beer from when I joined the brewing industry over 50 years ago. This was the classic Burton bottled IPA, at the time then was best epitomised by Worthington White Shield. There were a few other major brewers’ beers in the category such as Ben Truman ale, Bass Red Triangle, Courage Bulldog but it was really only the White Shield which had retained bottle conditioning and hence kept that fresh beer vibrancy, flavour and spritz. I am pleased to say that our first brew trials were very close to the classic IPA memory of mine and the recipe/process have largely remained unchanged since the first brews.” On one hand it is thoroughly exciting that brewers want to keep pushing at the borderlands of what we consider beer, but it is also heartwarming that the beer styles considered twiggy not so long ago are now being discovered by a newer generation. And now all we need is a healthier sense of inclusivity and diversity in British beer. That’s not too much to ask is it?
Adrian Tierney-Jones
Voted ‘Beer Writer of the Year 2017’ by the British Guild of Beer Writers, Adrian Tierney-Jones is a freelance journalist whose work also appears in the Daily Telegraph, Original Gravity, Daily Star and Beer Magazine amongst many others. He’s been writing books since 2002 and they include West Country Ales, Great British Pubs, Britain’s Beer Revolution (co-written with Roger Protz) London Local Pubs and his latest The Seven Moods of Craft Beer; general editor of 1001 Beers To Try Before You Die and contributor to The Oxford Companion to Beer, World Beer and 1001 Restaurants You Must Experience Before You Die. Chair of Judges at the World Beer Awards and also on the jury for several other competitions, Occasionally blogs at
http://maltworms.blogspot.co.uk
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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LETTER FROM NORTH AMERICA
In Praise of Belgian Beer Stephen Beaumont
In a typical year, in fact, over the course of every year between 1997 and the start of this damnable pandemic, I would reliably find myself in Belgium at least once. These visits would almost always start in Brussels, or at least the Brussels airport, but might take in any number of different cities, as well, from Ghent and Antwerp in the north to Mons and Liège in the south.
The one constant, and the main draw, was, not surprisingly, beer.
Belgian beer has had a tough time of it lately, at least in North America. The combination of some 10,000 breweries covering Canada, the United States, and Mexico, the incredible success of the ‘drink local’ ethos promoted by many of those breweries and the organizations which represent them, and the COVID-induced shrinking of all of our individual worlds has led to the virtual collapse of the Belgian import market on this side of the Atlantic.
Which is why a recent development in my home province of Ontario raised many eyebrows, mine included. Two companies, Toronto’s Godspeed Brewery and Tooth & Nail Brewing in Ottawa, combined their resources to create Abbaye des Sept Minutes, a virtual brewing company that launched with a quartet of beers unapologetically fashioned in Belgian abbey ale styles, appropriately named I, II, III, and IV. (For those unfamiliar with abbey brewing, those Roman numerals reference the styles enkel, or single, dubbel, tripel, and quadrupel.)
Those eyebrows shot upwards because Belgian styles aren’t exactly the hottest thing going these days. In fact, they’re pretty damn cool, almost frozen. And that’s just a fricking shame.
Now, before you give up on me and turn the page, let me quickly note that I have nothing against hoppy beers in general and IPAs in particular. Hell, I even enjoy the best of the hazy/New England style set – I’m talking to you, Sierra Nevada Hazy Little Thing! – and have been known to go for days drinking naught but best bitters and pale ales and IPAs. But as much as my 1980s beer style
education was fuelled by imported British ales and Czech and German lagers, and later by ‘microbrews’ inspired by those same imports, it was a Belgian beer that first opened my eyes to the immense variety of flavours contained within the world of beer. And as time progressed into the 1990s and early years of the new century, Belgium remained the source of the greatest diversity of beer styles and characters available anywhere. Of course, in the decade and a half or so since those days, the world of beer has caught up to Belgium big time. Today there are Italian grape ales in Italy, Catharina sours in Brazil, IPAs conditioned in tequila and mezcal barrel in Mexico, revived and revitalized styles like grodziškie in Poland and Lithuanian kaimiška, saké-influenced beers in Japan, and creativity occasionally crossing from the sublime into the ridiculous yielding dozens if not hundreds of styles and ‘styles’ in the United States. And in Belgium? Well, new breweries are opening, if not quite at the pace they have been in neighbouring France or Italy, and new beers are coming to market from breweries both old and new. But for the most part, Belgium just continues to do what it has always done – make good to excellent, and for the most part reliably sound, beers in a multitude of styles traditional to the land.
Which to my mind is exactly as it should be, since there is little point in reinventing the wheel when the thing is working quite well already. The challenge is the new generation of beer drinkers who have grown up chasing the novelty of the new and exciting, be that a densely cloudy double IPA, an Imperial pastry sour – a ‘style’ I actually encountered recently – or a beer ‘smoothie’ of garish hue and no fewer than a dozen flavourings.
BEST BEER & TRAVEL WRITER 2017
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Belgian ales like Westmalle Tripel and Duvel, Rodenbach Grand Cru and Cantillon Gueuze, Saison Dupont and Rochefort 8, are anything but new and their labels could hardly be described as exciting. Yet I remain convinced that, were you to package them differently, or present them already poured rather than in the bottle, most younger drinker would be every bit as enthusiastic about them as they are about Brewery X’s new bourbon barrel-aged Imperial porter or Y Brewing’s guava-milkshake IPA.
But then again, maybe hiding the origins of Belgian classics isn’t the answer. Maybe, just maybe, the real answer is for brewers to follow the Abbaye des Sept Minutes lead and start turning out their own interpretations of Belgian styles, perhaps with labels a touch more graphically adventurous than the originals. Then watch as younger drinkers first become enamoured with them, as has almost anyone I’ve witnessed sample a Belgian ale, particularly a malt-forward one, and then trace the style back to its Belgian roots. The pendulum has already swung pretty far to the unusual and experimental. Maybe it’s time now that it swings back the other way a bit.
Stephen Beaumont
A professional beer writer for 30 years, Stephen Beaumont is an award-winning author or co-author of fourteen books on beer, including his latest solo work, Will Travel for Beer: 101 Remarkable Journeys Every Beer Lover Should Experience, and the fully revised, rewritten and updated third edition of The World Atlas of Beer, co-authored with Tim Webb and available now. Stephen can be found online at beaumontdrinks.com and on both Instagram and Twitter @BeaumontDrinks
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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SHOWCASE Production Equipment
We asked companies supplying the following products and services to let us know something about themselves.... l New / pre-owned production equipment available to UK brewers, distillers & cider-makers. l Companies that will install your equipment and work with you in commissioning and initial production, in addition to providing tuition.
Counter pressure filling from Core
The first and most important concern when packaging a beverage is preventing contamination by two of the main culprits that reduce shelf-life and modify taste, UV rays, and exposure to oxygen.
Cans offer versatility, sustainability, and portability and are a great option for craft beverage producers, but most importantly, eliminate the disadvantages to packaging in a bottle such as UV exposure.
As the can appears to have gained a permanent spot on the supermarket shelves, the debate is now on the canning line itself.
Counter pressure technology gives the operator complete control over the atmosphere inside the can during the fill
process. The process allows for faster filling while simultaneously preventing oxygen absorption and product loss as the liquid travels through a series of valve operations and pressurisation.
The method previously only used by large-scale beverage producers, this technology has been successfully scaled down the and made available for craft beverage producers at an affordable price.
The alternative to counter pressure filling is gravity filling. The disadvantages with gravity fill compared to counter pressure mean the gravity fillers rely on head pressure and liquid temperature to control fills supplied directly from the tank. By using a gravity filler, the operator can lose control over fill levels resulting in product loss as liquid is exposed to the atmosphere during the entire fill process. As foaming becomes difficult to control, this causes unnecessary overflow and oxygen absorption as liquid is piped into cans.
Oxidation not only causes adverse effects on the aroma and flavour, but also reduces shelf life and nutrient retention of a beverage to that of a counter pressured fill. It is crucial for maintaining quality to mitigate oxygen absorption during the packaging process.
In comparison, by equalizing the pressure from tank to can, cans can be filled faster while the snift feature allows pressure to release slowly so little to no foaming occurs, whilst maintaining the carbonation levels. By keeping liquid under pressure throughout the fill process, CO2 is kept in a beverage making it taste the way you intended. Nitrogen-infused beverages are also supported by counter pressure fillers, as their design means there is no fill tube that interferes with the widget.
Core Equipment supplies the CODI CCL-45 counter-pressure filling machine with a capacity to fill up to 3,500 cans per hour, for can sizes 150ml slim to 500ml standard, both carbonated and non-carbonated products.
For further information: Tel: 01327 342589 sales@core-equip.com
AVE one-step filtration system boosts beer recovery The PPMA Show 2021 hosted the UK launch of AVE’s revolutionary OMNIA B cross flow filtration system which delivers beer clarification, product recovery and microbiological stability in one single solution.
Incorporating ceramic membrane technology with a five-year guarantee, this compact automated filter enables beer producers of all sizes to increase their yield by maximising product recovery from yeast lees.
From craft brewers to industrial producers, the brewing industry is a crowded marketplace. AVE developed
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the OMNIA B in response to a need for increased productivity by brewers looking to gain a competitive edge. It can filter products with high turbidity and solids in a single pass, removing the need for a centrifuge or other filtration steps and helping to reduce CAPEX, labour and energy costs.
Filtering beer yeast lees with up to 90% suspended solids to a nominal 0.45 µm, it maximises yield by boosting product recovery from yeast sediment, as well as significantly limiting the Biological Oxygen Demand (BOD) of brewery effluent, reducing water usage and cutting discharge fees. A completely automated solution
requiring no staff supervision once initial filtration has been activated, the system has a compact footprint equivalent to a 200-hl fermenter. Fully hygienic, its anaerobic design ensures a yeast-free filtrate with less than five cells per 100ml. In addition, its 9-bar operating pressure with low levels of dissolved oxygen pickup results in a higher quality finished product with an increased shelf life. Able to withstand aggressive CIP regimes, the filtration surface of the OMNIA B ranges from 8 to 850m2, making it suitable for brewers of all sizes.
For further information: www.aveuk.net
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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SHOWCASE Production Equipment
Launch of the International Trainee Brewer Program (TBP) Brew-School in Bakewell has just successfully run its inaugural International Trainee Brewer Program (TBP). The intensive 2week course is aimed to upskill even novice brewers to a level that they are able to work effectively within a commercial brewery.
Brew-School has recognised that, with staff shortages, many craft breweries do not have the time or resources to put new recruits through a formal 18-month apprenticeship scheme and need new staff to be able to contribute to the brewing business from the ‘get go’.
The NEW International Trainee Brewer Program (TBP) has been designed to give attendees all the essential knowledge to fully understand the brewing process and the unique elements of beer and beer
dispense within a commercial context. The TBP is ideal for individuals looking to retrain for a new career in brewing or for brewery businesses that want to upskill their new staff to a level of understanding and competence that they are able to immediately contribute to the business. The cost of the 2-week training program is £2,500 (inc VAT) and individuals and companies are able to spread the cost of the training over up to 12 or 18 months with the benefit of payment partner PAYL8ER.
The 14 days of intensive training includes giving attendees access to 3 internationally recognised qualifications: a Personal Licence, BIIAB Level 2 award in Cellar Management and also the internationally recognised GCB qualification. There is also the option of fork lift licence training. The result is that
attendees will gain the knowledge and experience to contribute to the business immediately. Places can be booked individually or by companies looking to upskill their workforce.
The Trainee Brewer Program takes place twice a year in Bakewell
For further information: www.brew-school.com
Seepex’s ‘most intelligent progressive cavity pump’ Through Industry 4.0 technology, SEEPEX has refined its range of progressive cavity pumps to introduce the pump generation of the future, today. The unique patented SCT AutoAdjust technology in combination with SEEPEX digital solutions enables remote adjustment to maintain pump performance at the optimal operating point without onsite manual intervention.
SCT AutoAdjust is the next evolutionary step of Smart Conveying Technology (SCT), an ease of maintenance design launched over 10 years ago to simplify and speed up maintenance removing the need for dismantling the suction or discharge pipework. The design of SCT AutoAdjust maintains the same design features of SCT while incorporating hydraulic controls to restore and maintain pump performance.
Remote Adjustment with One Click The integration of SEEPEX digital solutions with SCT AutoAdjust enables such adjustment to be made remotely from the pump, through the SEEPEX Pump Monitor and SEEPEX Connected Services. This reduces the need for onsite manual intervention and time-consuming
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trips to pumps installed in remote, inaccessible locations or large complex sites.
All with just one click and without the need for special tools or replacement of components, SCT AutoAdjust enables the pump’s efficiency to be restored remotely and adapt to changes in process conditions. This translates into significantly improved uptime, longer service life of components, reduced need for spare parts and lower life-cycle costs.
The Power of Digital SEEPEX digital solutions incorporating the SEEPEX Pump Monitor and Connected Services enable predictive and forward planned maintenance to increase resilience, process and asset uptime, and facilitate on time spare parts availability.
The Pump Monitor transforms the progressive cavity pump into an intelligent field device that constantly monitors the status and performance, and immediately reports deviations to the user.
Advanced analytics provided by the cloud-based Connected Services, combined with SEEPEX application
expertise, deliver process optimisation, improved equipment and plant efficiency, creating previously unimagined potential for increased equipment availability.
SCT AutoAdjust offers the ability to maintain both pump performance and efficiency remotely. The predictive and forward planned maintenance afforded by monitoring and advanced analytics increases uptime and spare parts availability. Maintenance becomes easy and simple and unplanned downtime is reduced.
Summary of Benefits • Ability to maintain pump performance and efficiency remotely • Predictive maintenance through monitoring and advanced analytics • Forward planned maintenance • Reduced reactive maintenance • Increased uptime
For further information: www.SEEPEX.com
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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Home To The Art Of Brewing, Distilling & Cider Making Brew-School holds inspirational courses aimed at both amateur and professionals from around the world.
Tel: 0114 383 0150 E-mail: info@brew-school.com www.brew-school.com
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2021
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SHOWCASE Production Equipment
Customised over-skin for CFB boiler The distinctive bright green shell of one of CFB Boilers’ 4VT Steam Boiler has been transformed with a copper over-skin.
This customised job was completed at the request of an equally famous client who has a microbrewery in Devon.
Handcrafted at CFB Boilers’ manufacturing facility in Essex, the boiler underwent an over-skin process using a 12mm copper sheet — the same material that is used by coppersmiths in the brewing industry on copper tanks, vessels, and pipework — to give the boiler a more traditional look.
The usual bright red burner casing was also exchanged for a more complementary metallic silver finish. The boiler was then
sited and installed by CFB Boiler’s in-house engineers at the client’s microbrewery.
Green credentials Despite its copper exterior, the 4VT steam boiler still very much retains its green credentials: it is arguably the most energy efficient, high performance, reliable and low maintenance steam boiler on the market, says CFB, thanks to a number of innovations. These include energy-saving four-pass technology, a 30% larger steam chamber, and integral heat recovery. Additionally, the 4VT Steam Boiler boasts a start-up time of just 10-15 minutes, precise temperature delivery, a compact, tubeless design, and can be used with gas, oil, or LPG.
Alex Parish, managing director of CFB Boilers, said: “Clients can request their logo or a specific colour or finish for their boilers and plant rooms. As well as metallic finishes, we’ve done custom paint jobs in just about every colour you can imagine to fit in with our client’s
branding or other particular needs. Logos are more commonly requested now especially amongst the brewing industry.
“However, most clients absolutely love the original green and red on our flagship 4VT as it brings a great pop of colour to the brewery floor.”
For further information: www.steamboilers.co.uk
Lorien strengthens its process engineering team Lorien Engineering Solutions has strengthened its process engineering team with the appointment of two engineers. Toby Leung joins Lorien as Principal Process Engineer and James Doran has been appointed as Process Project engineer.
Lorien specialises in capital projects for brewing, drinks, food life sciences, advanced manufacturing and logistics. The multi-disciplinary engineering and project management company is headquartered in Burton-upon-Trent, with international offices in Poland and South Africa.
Toby Leung is a chartered chemical engineer with 16 years’ experience as a process and project engineer within the food and chemical industries. He brings experience in improvement programmes and plant optimisation, as well as in trouble shooting process systems. He has worked within many of Lorien’s core industries including confectionery, food and fine chemicals. He is an experienced engineering designer, as well as skilled
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in the management of construction and commissioning projects.
Toby’s areas of expertise include distributed control systems, liquid and powders handling, process design and specification of equipment for use in hazardous (ATEX) areas, and HAZOP studies.
James Doran brings 4 years’ experience in project management and operational efficiency improvement strategies in the FMCG sector to Lorien. He previously worked in operational roles within the fast-paced brewing industry including a major engineering project, working in a project engineering capacity to drive through initiatives ranging from reducing water and caustic consumption and implementing utilities monitoring systems to improving hygiene scores and supporting CAPEX initiatives.
At Lorien, Toby and James will report into Process Engineering Manager Jonathan Cannon and have already been contributing on implementing process design projects for the
company’s major blue-chip clients ranging from process capacity feasibility studies through to design and install of processing lines.
Jonathan Cannon said: “I would like to extend a warm welcome to Toby and James. They bring a wealth of knowledge and experience to Lorien to further strengthen our capability to deliver first class engineering and project management across the UK.” Above: James Doran, Tobias Leung and Jon Cannon of Lorien
For further information: www.lorienengineering.com
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SHOWCASE Production Equipment
Enterprise Tondelli celebrates strong relationship with Loch Lomond Group Loch Lomond Group has a family of old established distilleries:- Loch Lomond, Glen Scotia and Littlemill.
The Group markets a portfolio of highest quality brands including: finest malt expressions; quality whisky blends; and the second most popular vodka brand in the UK, Glen's vodka as well as Ben Lomond Gin which includes flavoured infused gins such as Blackberry & Gooseberry Gin and Raspberry & Elderflower Gin.
With its own modern bottling plant, Loch Lomond Group is able to control all aspects of the production and packaging of its products.
It was in 2004 that Enterprise Tondelli first started supplying equipment to the bottling plant to enhance the performance. The latest installation in a long line of projects is the replacement of line 5, historically used for miniatures and small bottles.
The new line can handle miniatures, 100 ml, 200 ml and 350 ml in a variety of shapes and designs with either ROPP or “T” shaped corks all on the same line filling brown and white spirits along with flavoured gins. A special depalletising area allows the combining of both the miniatures arriving in trays along with the larger bottles on pallets. A pressure less combiner from Eurosistemi, a wholly owned subsidiary of Enterprise, ensures they are all single filed correctly and the new area now only requires one operator compared to the multiple operators required before for this task. The rotary blower/filler/capper is mounted on a common base frame with
star wheel transfer between the blower and filler for improved bottle handling. The gravity or low vacuum filler can handle all of the above formats with a very ease changeover for the filling valves using a quick release button. The filler block base frame has a stainless steel underframe for reduced maintenance and direct gearing between the filler and blower. The range of rotary spirit fillers from Enterprise starts at just 20 bottles per minute to 600 bottles per minute with multiple closing turrets and valve solutions. A low level bulk closure hopper and elevator was provided for operator safety and machine autonomy.
The BRB Globus rotary self-adhesive labeller supplied by Enterprise Tondelli can handle all of the bottle range as above and has the facility for base notch spotting device for label orientation. The two station, 9-platform labeller can also handle transparent labels as well. A full bottle conveyor and also the conveyor control system housed in a stainless steel panel and field wiring were part of the system integration supplied from Eurosistemi and Enterprise Tondelli to provide a turnkey project.
Andrew Macpherson, Technical Team Leader at the bottling plant, said, “I started with the company in 2001 and have seen Enterprise Tondelli give very consistent results over the years and especially for the project management aspect. These have included single machines to the complete high speed flask line. Or course we have used other contractors over the years but Enterprise Tondelli are among the very best.”
Cime Careddu SRL range from Willis
Willis European Limited is the sole UK agent for the Cime Careddu SRL range of rotary bottle and can filling equipment.
Specialised beer filler for bottles and cans are available, and can be manufactured with or without rinsing and closing turrets. The bottling equipment is provided with double pre evacuation to ensure a very low dissolved oxygen pickup, and the can fillers are equipped
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Craig Wilson Managing Director of Enterprise UK noted that, “It has been a very long-lasting relationship based on mutual understanding and appreciation of strengths. We look forward to working with Loch Lomond for another 20 years.”
Enterprise Tondelli has been supplying beverage bottling canning and packaging lines since 1977 and has worked in over 40 countries. The company can supply single machines to complete turnkey factories for the beverage industry, whether it be spirits, beer, carbonated soft drinks, water or dairy from 20 container per minute to 1,200 containers per minute – and all sizes in between.
For further information: www.enterprisetondelli.co.uk
with pre flushing to eliminate air in the can prior to filling.
Many of the machines have now been installed within the UK including at such prestigious customers as Molson Coors and Aspall Cyder.
Machines are available from outputs of 800 units per hour up to 60,000 units per hour. Full installation, service backup and spare parts are available from Willis European ltd.
For further information: info@williseuropean.com
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SHOWCASE Production Equipment
Full steam ahead for Cask Force The Covid-19 pandemic has hit many industries hard and the craft brewery industry has been no different. However in our experience this hasn’t dampened the industry’s enthusiasm and desire to progress and thrive and we look forward to another very busy 2022.
enforced cancellation last year.
Our K-series machines have continued to prove popular, providing an effective and efficient machine in a compact easy to use design.
The 200K Electric model will clean up to 24 casks per hour and is electrically heated. Power is supplied though a 16amp 3 phase supply although the steam version can be powered by a single phase supply.
As well as washing casks the K-Series washes kegs without the need to remove the spears and we believe it to be the only machine on the market to effectively wash both casks and kegs.
minimizing usage costs and the environmental impact. It also significantly reduces the likelihood of not cleaning effectively potentially spoiling batches. This improves the customer experience knowing that products are going to arrive with the client in first class condition.
On a more positive note we are looking forward to being at SIBA Beer X in March and hope to see many of our customers new and old after the
The machines also provide other financial benefits. They save water, as the recycled water from the cleaning process is cleverly reused for pre-rinsing
Or for further information: www.caskwasher.co.uk sales@caskwasher.co.uk
Moody Direct Ltd, a leading supplier of process solutions in the UK, has become the sole UK distributor for Fischer Maschinenund Apparatebau GmbH heat exchangers.
heat exchangers from a variety of original equipment manufacturers (OEMs). Similarly Moody Projects, can incorporate your Fischer heat exchanger into a complete turnkey solution. With many years of experience within the hygienic sector, a new liquid processing system can be individually designed to suit your unique requirements.
Like many of our customers we have been unable to avoid some of the direct impacts. Over recent months some of our team have suffered positive Covid results either directly or amongst close family, leading to absence from work. This has impacted on our ability to fulfil orders on planned schedules but understanding from our customers and good communication has meant all orders have been completed.
The cleaning process is simple and clients have seen large savings in labour to thoroughly clean returned containers.
For more information on the Cask Force range of machines please call 0800 157 7198 and ask for Tim Crane.
Moody Direct Ltd becomes sole UK distributor for Austrian heat exchangers Moody Direct has been providing products and services to a range of industries for many years, with its core customer base in the food and beverage sectors.
Fischer Maschinen- und Apparatebau GmbH is a specialist in thermal processing technology, based in Austria. Its operations began by producing heat exchangers specifically for the food and beverage industry.
Moody Direct offers a one-stop-shop to its customers, with a range of services available through dedicated divisions. Moody Heat Exchangers, one such division, provides a range of thermal transfer solutions. These solutions include; sourcing, supplying, installing, commissioning, maintaining, servicing, testing, and refurbishing a wide range of
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A Customer Focused Partnership Moody's expansive food and beverage customer knowledge and understanding, combined with Fischer Heat Exchangers’ industry specifically developed products, creates a partnership with the UK customer at the forefront.
Ken Wild, Director at Moody Direct Ltd, said: “We've developed a close relationship with our customers through our special understanding of their requirements within the hygienic sector. Fischer products are manufactured to the highest quality and with hygiene as the focus point. We are thrilled to be appointed as Fischer's Sole UK Distributor as it allows us to offer our customers an enhanced range of thermal processing solutions.”
Bernhard Fischer, Managing Director at Fischer Maschinenund Apparatebau GmbH, added: “At Fischer, our core vision is to put our customers first. This partnership will allow our UK customers to be supported by a trusted, well-known supplier whose reputation speaks for itself. We look forward to where this endeavour will take us both in the future.”
As the sole UK distributor, Moody Direct is able to supply Fischer Heat Exchangers complete range of heat exchanger units, plate packs, gaskets, and more. In addition, its large UK facility holds stock of replacement packs, gaskets and other components, allowing a next-day UK mainland delivery service.
For further information: www.moodydirect.com
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SHOWCASE Production Equipment
Fabdec - over six decades of British manufacturing Fabdec is a Shropshire-based engineering company with proven capabilities in the design and manufacture of high quality stainless steel vessels for the brewery, dairy and water heating sectors.
The company was founded over 60 years ago and continues to move from strength to strength with a 50/50 split in the domestic and the export market, which includes mainland Europe,
Ireland, Russia, Japan, USA and Canada.
As a specialist in hygienic vessels, pressure vessels and thermal transfer technology, and with ISO 9001 accreditation, Fabdec can always custom manufacture to individual requirements.
Heavy internal investment The company has invested heavily in recent years. One example of this is its state-of-the-art CNC laser welding machine, the first of its kind in the UK. The Pillowplate system means the factory can manufacture both standard and bespoke heat exchanger plates up to 2m wide by 7m long for brewery and other process industries that require cooling, heating and heat recovery applications.
The company is also keen to demonstrate its green credentials, having installed a solar PV to generate electricity for the plant and head office, as well as installing LED lighting throughout to conserve energy. Covid-19 did initially have an impact on the brewery sector of the business, reports Chris Powell, Managing Director, but the company is now experiencing an increase in orders above normal levels. Speaking of other challenges, he commented:
ICE Vulcan Labeller finds its Vocation in craft beer market Clearmark Solutions has partnered with Vocation Brewery to install its first ICE Vulcan print and apply labelling system at the Halifax factory, guaranteeing to meet GS1 criteria, saving on cost, waste and increasing turnover through quicker print runs to label boxes of beer for shipment to the top five UK multiples.
Last year, with sales of craft beers soaring due to lockdown restrictions when the nation’s drinking habits became homebased, Vocation Brewery had to look at new, faster ways of applying labels to its boxes whilst being compliant with GS1 regulations. Previously, labels were printed using a desktop printer and applied by hand, meaning the process was slow and the labels were not always clearly printed or positioned in a neat, uniform way. Now with the investment in the ICE Vulcan print and apply labeller, the cost to label each box of craft beer has dropped by an incredible 90%, costing the brewery just
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“Competition is there, but we see it as healthy, it keeps us strong and inspires us to stay sharp, innovate and develop new products that keep exceeding our customers’ expectations.”
Still driving forward Turning to the company’s 60th year, Mr Powell added: “It was a tremendous achievement to celebrate our diamond anniversary. This is due to the commitment of our workforce which has not only kept us standing during the hard times but continues to drive us forward as we expand into other sectors.”
For further information: www.fabdec.com www.fabdec-store.com
half a penny per label. Print speeds can reach over 120ppm with a label capacity of 17,000 labels, more than twice the capacity of other labelling systems.
The ICE Vulcan print and apply labelling system has a non-pneumatic ‘airless’ design using a unique direct apply method which allows for extremely accurate label placement without the need for an applicator. The system boasts Intelligent Motion™ technology which enables precise automatic control of components and an 80% reduction of wear parts that traditionally caused unexpected downtime and cost.
Dan Sutcliffe-Tasker, Head of Packaging, Vocation Brewery, said: “Everything sent to the retailer has to be boxed and labelled. We produce about 30 pallets a day, with 100 or 200 cases on each pallet. Anything other than our core brand has to have a custom label on it. Since automating our labelling process we’ve had zero defects the ICE Vulcan print and apply system is
100% fool-proof and in hindsight we should have automated sooner.”
With Vocation launching pale ale specials such as Tr-hop-ical in a short time frame, Vulcan’s quick changeover, flexibility and print and placement accuracy came into its own. Vocation had to accurately label generic boxes which met GS1 specifications for warehouse use and transit. Prior to installing the ICE Vulcan, Vocation used a desktop thermal printer and then hand applied the labels, which was a laborious job. With the release of 51 new products last year, Vocation had to up their ante and find a more accurate and efficient labelling method.
For further information: www.clearmark.uk
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SHOWCASE Production Equipment
Lambrechts and Centec team up for Hall and Woodhouse When Dorset brewery Hall and Woodhouse wanted to update its draught beer filling system, the company asked the well-respected Belgian supplier, Lambrechts, for its expertise in keg handling and filling equipment.
Following on from a major project at Healey’s Cyder down in Cornwall earlier in the year, Lambrechts teamed up once again with international company Centec, the specialist manufacturer of beer processing systems.
Together, in partnership with the Hall and Woodhouse team, Lambrechts and
Centec successfully delivered an automated system capable of gently flash pasteurising a range of beers at 40 hl/hour, and filling into sterilized kegs at a rate of eighty x 50 l kegs per hour.
The modular Chunnel machine transports the kegs using a walking beam from head-to-head, which - dependent on the separate detergent sets - is capable of expansion as your keg business increases.
Commenting at the end of commissioning about the success of the project, Andy Wing, Packaging Manager at Hall and Woodhouse, gave praise to the whole team.
Following on from Hall and Woodhouse, Lambrechts was installing its compact Monobloc 50 into Freedom Brewery in Abbots Bromley during November. It is fully automated like the Chunnel but with its own integrated media tanks built into the frame to save space.
For further information: B.Rubbens@lambrechts-group.be Jeremy Strickland (Centec) 07763 865974
Ninkasi helps Harbour increase capacity again
Matching a love for the traditional Cornish lifestyle and a dedication to modern brewing techniques Harbour Brewing Co. evolved in 2012 from a fledgling idea to brew proper beer reflective of the land and shores where it came from.
Although inspiration is taken from the ocean all around them in beautiful Cornwall, the farm in Bodmin is where the magic happens and where the craft beers they produce are born.
Harbour was brewing on a 30bbl ABE four vessel kit, with 22 fermenters, 4 conditioning tanks, a bottling line and a canning line – and can produce an amazing can of beer once every second – that’s over 15million cans of beer a year!!
However, even with that vast capacity in 2021, Harbour has still found itself facing the challenges lots of other breweries have during the past 18 months. Demand for the small pack product has been high, and then when lockdown restrictions eased demand for
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large pack increased without the small pack demand dropping off, so additional fermentation capacity was required.
Harbour has historically always looked to outright purchase assets, so again surveyed the market for additional fermentation capacity. However, like many breweries in 2021, it found that manufacturing lead times were high, and the global shipping crisis was having a significant impact on the overall cost of bringing new tanks into the UK. Therefore, it needed a solution and turned to Ninkasi rentals. Harbour needed 150hl of brewing capacity urgently to fulfil orders pre-Christmas and Ninkasi was able to turn this around within 5 days from the first conversation between the two to having 3 x 50hl fermentation vessels delivered to the site.
The good news, those tanks are already full of beer, which will soon be winging its way to a shelf or pump near you.
Eddie Lofthouse, MD at Harbour Brewing Co., said, “I spoke to Ninkasi about tanks as I’ve had an ongoing conversation with the guys there for about two years. Previously the timing or the solution just hadn’t been right for us, however on this occasion, due to the challenging nature of tank supply into the UK this year, Ninkasi seemed to be the perfect choice. I was amazed at not only how quickly they were able to supply the tanks, but also how professional the installation team were - they
had the tanks onsite, upright and in place within a couple of hours. We were able to start filling the tanks the same day, which was exactly the service we needed. I’m really pleased that we decided to trust Ninkasi to help us increase our capacity, the service was exceptional and working with James and the team was as easy and uncomplicated as I knew it would be. A perfect solution to the perfect storm of a problem.” James Lewis, MD at Ninkasi Rentals & Finance, commented, “I’ve known Eddie and the team at Harbour for years. We’ve spoken about lots of projects in the past and this time everything just seemed to drop into place. We actually had a customer cancel on us due to changes in their circumstances, so when Eddie called the same day we were able to swap one customer with another and everyone was very happy.
“The turnaround time on this job was incredible, it took the trust between both Eddie and I to ensure that we could pull everything together in time, and the professionalism and knowledge of our installation team to ensure that we were in and out, to ensure that we didn’t disrupt Harbour’s busy brewing schedule. I’m just pleased that we were able to help out one of our friends in the industry and ensure that they had the capacity they needed moving into 2022.”
For further information: https://ninkasirentals.co.uk
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SHOWCASE Production Equipment
Ensuring pure air to deliver pure ale
Compressed air has a critical role to play in brewing operations but poses a major threat if it becomes contaminated. BOGE’s Mark Whitmore explains the importance of keeping the air clean for the purest ale results, and how oil-free compressed air needn’t cost the earth. Compressed air is used throughout the brewing process and from large scale production to craft brewing, it is a key component of the brewer's toolkit. The air compressor journey begins with aeration, where oxygen is introduced into the yeast cultures during the fermentation process.
Compressed air is then used to power machinery during the clarifying process, where pressuredriven centrifuges remove heavier solids to leave a cleaner, clearer end product. At the bottling stage, pressurised air is essential for moving the beer from the conditioning tanks to the bottles and for keeping all of the lines free of water and clean. Finally, pressure washers are used to clean down the brewery, ensuring sanitary operation is maintained.
Whether large or small, a range of compressors can be found throughout the brewery. These include rotary screw compressors that are used for higher-pressure tasks, such as bottling or canning, and piston compressors, that are more suitable for low-pressure tasks, such as keg washing. No matter the air-compressor machine, they all require clean, oil-free air to ensure no contaminants find their way into the brewing process; particularly as oil kills the yeast and affects the beer’s frothing properties.
To accomplish the compressed air tasks efficiently and effectively, a very precise amount of clean, oil-free air is required. As breweries are subject to very strict hygiene requirements, all compressed air must achieve ISO 8573-1 – which measures compressed air to ‘oil-free class 0’. However, compressed air can become contaminated from the atmospheric air - which contains water vapour, dirt particles, oil
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vapour and micro-organisms.
To achieve this international standard of purity, many breweries have been led to believe that only oil-free air compressors can deliver these results, but this is not the case and more cost-effective solutions are available.
Delivering ‘oil-free class 0’ air cost effectively Many compressors rely on mineral oil for lubrication, but this can find its way into the compressed air stream – from where it can contaminate packaging or even the beer. The obvious solution to reduce any risk of contamination is to use oil-free compressors. However, even if the air compressors used in the brewery are oil-free, a filtration system is still required to run alongside them, as oil will still be drawn into the compressor from the atmosphere.
A drawback for many breweries in these challenging economic times is that oil-free compressors and other conventional treatment systems can be an expensive way to achieve oilfree air. A more economical option is to use an oil converter – like BOGE’s bluekat converter – combined with an oil-flooded screw compressor. This combination produces class 0 oil-free compressed air that complies with ISO 8573-1. It works by drawing air into the compressor and pre-heating it to 200°C and then flowing it into the converter – where a catalytic material oxidises any hydrocarbons (including oil) into carbon dioxide and water. John Nash at Aroplus, a specialist fluid handling equipment company with clients in the food and beverage industry has direct experience: “We’ve been working with food and drink manufacturers for many years and one of the most frequent
questions is how to achieve class 0 compliance, cost-effectively. The combination of a BOGE bluekat oil converter and an oil-flooded screw compressor has delivered, beyond expectation, the desired results and ensures economical, consistent, reliable oil-free compressed air.”
The impact of contamination can be disastrous for business, causing line shutdowns, wasted production runs and potentially product recalls and therefore brewers need a fool proof solution. The combination of an oil converter and oil-flooded screw compressor, gives breweries an even more cost-effective and efficient way to ensure that they are achieving pure air quality, so they can achieve the ultimate in pure ale.
Mark Whitmore is general manager of BOGE (UK). BOGE manufactures a comprehensive range of oil lubricated and oil free screw and piston compressors used by all sectors of industry to supply compressed air for a wide range of manufacturing processes. It also supplies a complementary range of filters, dryers and condensate management equipment. The product is sold and serviced through a dedicated network of 36 distributors throughout the UK and Ireland.
For further information: https://uk.boge.com/en
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Embracing bottling and canning ‘Norfolkness’ A well-known East Anglian brewery is planning to cash in on its ‘Norfolkness’ and export this spirit outside the county as it ramps up expansion plans.
Mr Joe Parks, who recently took over at Woodforde’s Brewery, had built his career at Greene King but felt the Woodbastwick-based company had potential which he could not ignore. In a recent interview Mr. Parks said, “We want Woodforde’s to be about “Norfolkness”. We want to be part of the community which is why we’ll be continuing to work with the likes of Norwich City Football Club as well as working with local charities.
“But it’s more than that, we want people to think of Norfolk beer the way they think of Cornish ale, for it to be renowned across the country.”
But Mr Parks also has his sights set on exporting the Norfolk dream and is making in-roads into London as well as into the East Midlands. He said: “We all know half of London ends up on the Norfolk coast every summer, so it seems like an ideal market for us to start supplying. I’ve appointed a sales person down there to begin handling that.
“We’d like to see it on the shelves of all the major supermarkets in Norfolk,” Mr Parks added. “I think it shows that it’s a Norfolk brand available to anyone here.”
The brewery has recently invested in a new smallpack line to fill both bottles and cans which made it ideal for further growth in line with Mr. Parks plans. The filling line was designed and supplied by Enterprise Tondelli; a specialist company in this field, based in Bedfordshire and Italy.
The area available for the new small pack facility was very compact so Enterprise Tondelli designed and supplied a dual-purpose bottling and canning line. The facility was designed for maximum flexibility so can handle a range of can and bottle sizes.
To rationalise the space a labeller was supplied to label both cans with wraparound labels and bottles with body, back and neck labels prior to filling. This meant that application of the labels was much easier than labelling containers after filling where there would be condensation. Having the ability to label empty cans also means that
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Woodfordes can very easily and quickly produce seasonal and limited edition beers without the cost of printing a vast number of cans.
After the labeller the conveyors can take the containers either to the rotary monobloc bottle rinser/filler/crowner or through an in-line rinser to the rotary can filler. Key features of both machines are very low oxygen pick up and simplicity of the filling valves. For bottles the machine double pre-evacuates the air in the bottle and for cans the can filler flushes the empty can with CO2 to remove oxygen to give very low tipo.
To improve the throughput on the line a skid mounted carbonator for the beer was supplied by Enterprise to give more accurate carbonation and also rationalise tank time. The carbonator has a flow meter for CO2 injection and product flow coupled with a stabilisation vessel prior to the filler to give more stable carbonation not affected by start/stops down the line. The conveyor system from Enterprise Tondelli means that operators do not need to duck under conveyors to access equipment but can easily access the operating area of the machines. It also optimises the labour on the line by allowing dual operation.
Mr. Neil Bain, head brewer at Woodforde’s, said, “I have worked with Enterprise Tondelli in the past on a similar bottling project at another brewery and was impressed by the knowledge and professionalism of their staff. It was also important that Enterprise came on the journey with us as the project took some considerable time in the planning phase.”
The equipment is designed for the craft market making it simple and easy to use even for small, companies and the line was easily installed and commissioned by Woodforde’s own engineers. Mr. Craig Wilson, Managing Director of Enterprise Tondelli UK stated: “Woodforde’s have been a pleasure to work with. Their feedback and has been invaluable and commendation should be given to their packaging and engineering staff who are also very skilled. We wish them very success on their expansion plans for Norfolkness.”
Enterprise Tondelli have been working in the industry since 1977 and supplying equipment in over 40 countries. The Woodforde’s project is the latest project
by Enterprise that have ranged in scope from 1,200 bottles per hour spirit line for Scotland, 25,000 bottles per hour complete PET line in Africa, canning at 1,500 to 72,000 cans per hour and turnkey soft drinks factories in Russia.
For further information: www.enterprisetondelli.co.uk
Brewing Services Ltd expands
Bringing with her a wealth of operational experience and technical knowledge, Hayley Young has joined David and Rob Smith at Brewing Services Ltd.
Hayley started her brewing career designing pump clips and washing casks at Loweswater Brewery, but quickly learnt how to brew and was promoted to Head Brewer at Cumbrian Legendary Ales in 2009, where she won Champion Golden Ale of Britain for Loweswater Gold in 2011.
In 2014 Hayley was headhunted to join Sharp's as Operations Brewer; she formed part of the Production Leadership Team and was ultimately responsible for the smooth running of the 250hl plant. Since 2018, Hayley has been working with and helping smaller breweries and vineyards with technical, quality and compliance issues. Holding a Diploma in Brewing from the Institute of Brewing & Distilling, Hayley is now bringing her passion for quality to the Brewing Services team.
For further information: www.brewingservices.co.uk
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FOCUS UK Cider
What was Summer like for you as a producer? Cider & other drinks ... It is easy to forget that it was only five months ago (June) that the final step of lockdown 3 restrictions was activated.
All legal limits on social contact were removed and the closed sectors of the economy were reopened. However, as with all the major pivotal moments in life you probably won't struggle to remember exactly how you felt at the time - both on a personal and a business level. Your feelings were likely to be mixed and very much based on your unique journey through the pandemic.
What would have been impossible to determine back then, however, was how your business would be faring in 5 or 6 months’ time - as in now. Many of our customers told us that the big question on their minds was what would Summer bring? Would product sales be great, steady or poor? Despite the huge opportunities which tourism and warmer weather bring in a normal year, being ‘free’ from restrictions was no guarantee that consumers would want to engage in typical Summer activities/gatherings which boost both alcohol and ‘lo & no’ sales. Then there was the question mark over where exactly all the predicted UK staycations hotspots were likely to be (and the desertion areas too); and
where, on a regional/local level, consumers would choose to gather (or even forsake for the season)?
From that baseline of uncertainty and unpredictability, it has been fantastic to hear a lot of our cider making customers recently tell us that they have sold out of stock. Like all of us, they feel run-ragged with the relentless energy they needed (and still do) to expend to claw-back from challenges of the past 20 months, but their relief is palpable - there is not only buoyancy in the artisan/craft cider market, but demand too. There is a very healthy amount of discussion with us too about investment and expansion projects which is good to hear. Equipment interest includes bottling equipment, canning lines, pasteurisers and tanks. Kegging equipment upgrades are also being discussed. If you are looking to expand your production likewise, or to hone in on a particular area of production which isn’t returning the results you need, we warmly invite you to call us and have a chat. It doesn’t matter what type of
drink(s) you produce, we would really like to hear about your specific requirements. Nor does it matter whether you’re thinking of this year or in 2 years’ time.
We’ve been helping drink producers for 37 years now and offer a wide range of equipment from carefully chosen manufacturer, including CIMEC, Voran, ABE, Speidel and Rizollio, to improve their drink production processes. We also provide comprehensive backup and support from our team of 6 Vigo engineers and 2 apprentice engineers for all the equipment we supply. You can reach us on 01404 892 100 between 9am and 5pm or email us at sales@vigoltd.com
For further information: www.vigoltd.com
LANXESS named as headline sponsor of the International Cider Awards LANXESS has partnered with the world’s most historic international beer and cider competition, to act as the headline sponsor for the 2021 International Cider Awards.
LANXESS, a speciality chemicals company, makes Velcorin®, a safe solution for the microbiological protection of cider. Velcorin® offers the effective cold sterilisation of beverages like cider, protecting against re-fermentation without impacting the flavour or sensation of the beverage.
The International Cider Awards is part of the International Brewing and Cider Awards, known as the ‘Oscars’ of the brewing world, which took place in
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November 2021 at the National Brewery Centre, Burton-upon-Trent. Cidermakers from all over the globe were invited to enter their finest beers or ciders to be blind-judged by an international panel of commercially practicing expert brewers and cider-makers from around the world.
John McCabe of LANXESS said: “LANXESS is delighted to sponsor the International Cider Awards. The cider industry has seen significant growth over the past decade, and now is such an exciting time for the sector. The International Cider Awards provides a fantastic forum for cider makers from across the globe to celebrate and share best practice. We look forward to enjoying
the skill and innovation of 2021’s entrants and championing the very best of the international cider community.”
Ruth Evans MBE, Director of the International Brewing and Cider Awards said: “We were honoured to welcome LANXESS to the International Brewing and Cider Awards as headline sponsor of the International Cider Awards. With such specialist knowledge in the microbiological protection of cider through the Velcorin® brand, the company makes a perfect partner to celebrate the best of the cider world.”
For further information: www.velcorin.com
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Ciderborg - the future of cider making equipment We are currently racing through the 2020s with technology seeming to develop ever faster, but how might these developments impact the cider industry?
Automation has been around for sometime but has recently taken a giant leap thanks to advances in data acquisition and usage. Cider makers used to have data in isolation from the various sensors and control measurements. Now they are being brought together to create a live digital dashboard of the health of the product.
Vitikit is a world leader in supplying equipment and advice to cider makers large and small, working with the best suppliers around the globe to offer fermentation tanks, filtration equipment, pressing equipment, bottling equipment and more. Vitikit also designs and builds its own equipment where a need for it is identified.
An example of Vitikit equipment that uses data is in the new smart pasteuriser. This market leading piece of equipment uses data to bring about real benefits to cider
makers. The smart pasteuriser uses a user-friendly 7 inch touch screen interface and predictive technology to give a complete overview of the pasteurisation process.
The system is a step ahead of current products which allow users to only programme pasteurisation for a specific temperature over a set period of time. The smart pasteuriser uses the data from sensors to estimate the number of pasteurisation units (PUs) both during the cycle and once the bottles are taken out, taking the guesswork out of the process.
This has a number of benefits including consistent sterilisation and quality of the product. By having an estimate of the number of PUs it is possible to reduce pasteurisation times and increase the energy efficiency of the machine by not over-pasteurising your product which can result in loss of flavours.
The system allows for increased monitoring and control using
datalogging. It is possible to view in graph form the PUs and ambient,bottle and bath temperatures at any time and for the data to be downloaded after each cycle.
The pasteuriser itself can hold 200 bottles or 800 cans per cycle, and is available in either single or three phase variants. As an in-house development there is room to scale the design to suit all users.
For further information: www.vitikit.com
New cider making qualification and courses
Brew-School has responded to the big increase in the interest in UK craft cider by expanding its range of cider making courses to include a new 2-day commercially focused Cider Making Course.
The course follows on from the recently launched General Certificate in Cider Making qualification introduced by the Institute of Brewing & Distilling. The course is aimed at anyone who has an interest in commercial cider making either as a cider producer or somebody seeking to enter the industry and is looking for a formal cider making qualification.
Over the two days with Kieran Alyward, an award-winning consultant cider maker with many years of experience of craft cider production and recipe development, attendees will cover the following subjects :
1. Apples and their importance in cider making 2. Apple handling and processing for cider production 3. What constitutes cider?
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4. Yeast and Fermentation in cider production 5. Blending and packaging of cider 6. How to measure and control cider quality? 7. Compliance in cider making
This intensive cider making course will provide a full overview of the commercial cider making production process. It is aimed at home cider makers looking to set up their own cider making business along with people working or looking to obtain work in the cider making industry.
The syllabus is in line with the Institute of Brewing & Distilling General Certificate of Cider Making allowing attendees who successfully sit and pass the exam to obtain an internationally recognised qualification in cider making. The course costs £395 (inc vat) and includes extensive notes, visits and lunches.
This Advanced Cider Making Course compliments the 1 day introduction to cider making course with Simon Worsey of Darley Abbey Cider, which aims to shine a light on all aspects of home craft cider production.
Both courses take place in May 2022 in Brew-School in Bakewell which has rapidly obtained an international reputation for its training and the quality of its tutors.
For further information: www.brew-school.com
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FOCUS UK Cider
Advantages of Bag-in-Box® for cider packaging There are a plethora of advantages to using Bag-in-Box® for cider packaging. It’s a sustainable choice - not only is the bag and box 100% recyclable, but also lighter and more space-efficient in transit. This reduces the number of vehicles needed to transport it, and the amount of petrol they use up, as their cargo is lightened.
In fact, the cider Bag-in-Box® is claimed to be eight times more sustainable than its glass bottle counterparts, and reduces transport space by up to 92% - that’s quite a cost saving.
As well as generally being more ecofriendly, the cider Bag-in-Box® has the advantage of appearing more sustainable to consumers, who are much more likely to opt for a cardboard option over a plastic one when given the choice.
The Bag-in-Box® also keeps your cider fresh, reducing oxidation and meaning your customers can pour a tipple whenever they fancy one.
Of course, it’s also less likely to break than traditional glass bottles, with the protective bag layer and the cardboard layer much less susceptible to bumps in transit.
How to decide which size you need So, you’re convinced that cider Bag-inBox® packaging will be a great choice for your business - but how to decide which size of Bag-in-Box® you need?
At Smurfit Kappa Barnstaple, we offer four size options for Bag-in-Box®, all of which have different advantages when it comes to the marketplace. 3 Litre Bag-in-Box®
The smallest Bag-in-Box® solution for cider, the 3-litre option is a great choice when it comes to selling direct to consumers.
Its compact design means that customers can easily grab it from a supermarket shelf - without the risk of dropping glass bottles, or the strain of carrying them! The cardboard and film combination is much lighter than their glass counterparts, despite holding the same volume of liquid.
This is not only fantastic for the environment, as mentioned before, but also allows a wider range of consumers to safely carry the cider.
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If you’re looking for a direct-to-consumer eCommerce solution, the 3 litre Bag-inBox® works here too. It is much easier and more economical to ship than traditional glass bottles and allows customers to try your cider in smaller quantities. 5 Litre Bag-in-Box®
Like the 3 litre Bag-in-Box®, the 5-litre solution is a popular choice when it comes to selling direct to consumers, either online or in-store.
In stores, the larger size and rectangular shape stand out amongst a crowd of round glass bottles. Because you can customise the boxes’ designs, they provide a perfect way to distinguish your brand from the competition.
Even compared with boxed cans, consumers can easily tell that they’re getting more value by choosing the cider packaged in Bag-in-Box®. A standard can at 440ml means that even buying a 10-pack - which will be bulkier due to the necessity of containing the cans inside - still falls short of the 5-litre mark.
Because of the air-tight design, the cider inside stays fresh no matter when the box is opened. Whether your customers are occasional cider drinkers or hosting a get-together, they’ll appreciate the ability to pour only as much as you need, without compromising the remainder. 10 Litre Bag-in-Box®
Getting a little bigger now, the 10 litre Bag-in-Box® enables businesses to sell to trade markets, as well as being a good option if you’re selling directly to consumers solely online.
Its size means that customers benefit
from better value for money when they buy direct from your business and can order their favourite cider in bulk. A 10 litre Bag-in-Box® is enough for a weekly half-pint for two for eight weeks straight!
The 10 litre Bag-in-Box® is likely to be a good choice if you sell directly to trade customers. Not only will these businesses also benefit from the bigger size being better value for money, but you will also be able to pass on savings on transport costs. Competitive pricing because of these savings might just be what gets your foot in the door with new trade customers and sparks a ‘fruitful’ relationship for years to come. 20 Litre Bag-in-Box® Our largest cider Bag-in-Box® solution, the 20 litre Bag-in-Box® is a perfect option for selling to trade markets.
Trade customers tend to prefer larger quantities, as it saves them time on box changes. Given that new rules may come into effect post-lockdown concerning how long customers can stand at a bar, every second counts. By offering a 20 litre Bag-in-Box® solution, you’re allowing bars and pubs to streamline their service - that’s over 35 pints poured without having to break to switch boxes.
Because of the Bag-in-Box® shape, it is as easy to store as it is to transport - so trade customers can buy in bulk without worrying about where it will all go. It also optimises freshness, so there’s no worry that the cider will go flat or stale before it’s drunk.
For further information: smurfitkappa.com
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Cask and Keg Repair & Refurbishment Specialists
l A Genuine Alternative to Cask and Keg Replacement l Repairs to casks and kegs of all sizes l We can supply refurbished casks too l Fast On-Site Turnaround l Competitive Rates l Over 60 years of Industry Experience Please contact us for details of our other onsite services.
Head Office: 01283 740807 • Mob: 07952 152 099 Email: repairs@dhmbreweryservices.co.uk • Contact: Jason Miller
Web: www.dhmbreweryservices.co.uk • Twitter: @DHMBreweryServ
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Showcasing the British spirit
Budget musings.... Alan Powell
I’m writing this with the recent announcement in the Autumn Budget regarding HM Treasury’s Alcohol Duty Review following calls for evidence from the industry last November and the government’s proposals now out for consultation.
A lot of folk have been confused by the proposal and timings. The opacity derives from how the Condoc communicates the main proposed changes. It is actually very simple (after one cuts through the fog).
Per Table 4.B at page 31 of the consultation document, there will be 5 alcohol strength bands to establish a rate for duty on products within each band. For the 4 of the 5 duty bands, the duty rate (an amount per litre of pure alcohol) is exactly the same for all products within each respective band. The band for strengths 3.5 – 8.4% abv has the exact same rate for wine, made-wine and spirits with a slightly reduced rate for beer and very much reduced rate for “plain” cider (fruit cider is still to be treated as a made-wine). It occurs to me that this ought to be 4 bands. The proposed “1st band” is from 0 to 1.2% abv and is set at nil duty. But the definitions of all alcohol subject to taxation under section 1 of the Alcoholic Liquor Duties Act 1979 requires the products to exceed 1.2% before they “become” a taxable alcoholic product. Until they exceed 1.2% they don’t exist as an alcoholic product subject to ALDA and therefore not subject to alcohol tax any more than eg a tin of shoe polish is a taxable alcoholic product. I have written to HM Treasury to suggest 4 bands only.
So what of spirits?
Spirits at “normal” spirits strength,
and which have to be a certain strength, eg whisky at 40% abv, will bear the highest of the 5 bands. On the other hand, the reduced rates will be attractive for RTDs made from spirits and also stronger “shots” type drinks at say 15 -22% abv (many of which are currently made as fortified made-wines from a neutralized ferment/spirits base, then flavoured; they also used to be subject to post duty point dilution. Since ethyl alcohol is cheaper than ferment/alcohol as a basic cost, I can see a quick switch to spirits by those producers).
that the artisan sector is no less deserving of a reduced rate for spirits of any strength. And the main spirits brands at full strength will have the most cachet, not a derivative as an RTD.
There is no justification given by the government for not including spirits producers as “craft” producers to benefit from a reduced rate at full strength. The reduced rates will apply to “craft” producers of spiritsbased drinks below 8.5% abv. So an RTD made from spirits by a small producer would be eligible for the reduced rate. But it misses the point
Alan Powell
More broadly, In terms of lower strength products being treated the same regardless of alcohol type, this was the case for the “cooler” regime from 1988 for a all alcoholic of drinks 1.2 - 5.5% abv which had five bands (which subsequently reduced to two from 2002 and spirits became re-dutied as spirit). I pointed this out in the Call For Evidence to explain the existence of the 1.2 - 4% and not exceeding 5.5% bands and give the historical context; HMT says the cooler band started in 1990; they got that wrong.
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.
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In terms of administration, several sensible proposals have been made in the Condoc to simplify and rationalize licenses and approvals for all alcohol regimes, which is an on-going with HMRC. Of particular interest is paragraph 5.14, which says: “The requirement for rectifiers and compounders working with duty paid spirits to be licensed or approved will be removed under new system.” This is long-overdue since it is utterly pointless, but ought to be removed for those operating on spirits in duty suspension (warehouse) as well. The law permits rectifying and compounding as a specific operation in warehouse but does not require a licence to be held for that trade/operation. So a simple revocation of section 18 of the Alcoholic Liquor Duties Act (which requires a rectifier or compounder to be licensed by HMRC) ought to do the trick.
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
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SHOWCASE Business Services
We asked companies supplying the following products and services to let us know something about themselves.... l Insurance, financial and legal services, recruitment, business training and other business services l Hardware & software designed to smooth administration and production flow l Drinks wholesaling and distribution, plus associated sales consultancies and websites
Key considerations for alcohol providers when advertising and promoting products on social media
by Amy Ralston, Stephens Scown LLP
From insta-perfect pictures endorsing and promoting alcohol, to quickread reviews from respected bloggers, there’s no denying that social media can be an effective way to promote alcoholic drink brands and enhance brand advocacy. But falling foul of the relevant advertising rules and regulations risks clashes with the regulatory bodies and potentially, reputational damages. Who is responsible?
The Advertising Standards Authority (ASA) enforce the Code of Non-Broadcast Advertising, Sales Promotion and Direct Marketing (CAP Code). Brands and influencers are held equally responsible for non-compliance with the CAP Code. Brands and influencers should therefore not only be familiar with this code but understand it and ensure compliance.
Advertising and children In 2019, The Office of Communications (Ofcom), the United Kingdom’s (UK) communications regulator, reported that 71% of the 12-15 year-olds surveyed had a social media profile and 21% of children between 8-11 years old had a social media profile. And yet, there are regulations which prohibit advertising certain food and drink items to this cohort, including via social media. An obvious category is alcohol, but products that are high in sugar, salt and fat and those which make nutritional claims are also regulated.
Social media platforms can be separated into two categories, those for which a login is required to view content (such as Instagram or Snapchat) and those for which one is not (such as YouTube, Twitch or Pinterest). Special care should therefore be exercised when advertising on social media platforms for the latter category, as it is difficult to establish the percentage of users who are of or under a certain age.
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Alcohol Alcohol advertisements, including those on social media, must not target or appeal to anyone under the age of 18, nor feature anyone consuming alcohol who is or looks under the age of 25; among several other key rules. This age restriction naturally impacts who an alcoholic brand can use to promote and endorse its products. In addition, an influencer must have a certain percentage of followers over 18 to enable them to promote alcohol within the advertising rules. It is important that brands understand this and ensure compliance with this minimum percentage when using influencers.
We have recently published an article on the importance of influencer agreements when promoting alcohol products on social media and we provide training and advice to businesses on this very topic, as well as, more generally, on using influencers to promote products and services. It is of fundamental importance that those who sell and advertise alcohol understand the rules on marketing alcoholic drinks on social media. It may also be sensible for alcohol brands to consider the relevant rules when promoting their non-alcoholic products too. Not least because, if advertised alongside their usual alcoholic products – the non-alcoholic products may be perceived by advertising regulators as a gateway product to the brand’s alcoholic products.
Nutritional claims The CAP Code states that the only permitted nutrition claims a brand can make in relation to alcohol are “lowalcohol”, “reduced alcohol” and “reduced energy” if certain requirements are met. In January 2021, Brewdog ran an advertisement campaign on Instagram which claimed that its Hard Seltzer product was “only 90 calories per can” and had “no carbs or sugar.” These claims were therefore regarded as implying a health benefit to the customer which is not
permitted for alcoholic beverages; had the claim simply stated that the drink had “90 calories”, this would have been purely factual and therefore would likely be acceptable in the ASA’s eyes. The ad also contained the claim that the drink contained “a little bit of alcohol.” But the drink in question was not technically “lowalcohol” because it had an alcohol content of more than 1.2% ABV and therefore, the ASA ruled that the claim “a little bit of alcohol” was likely to mislead the consumer. Brewdog accepted that it had breached the CAP Code and ceased using these terms. The risks Ultimately, there is a risk of reputational damage in respect of social media slipups, and these are best avoided by careful consideration of the rules and undertaking proper due diligence prior to using influencers to promote products on social media. It is important for a brand to have a comprehensive influencer strategy, including contracts which are fit for purpose to mitigate the risk of reputational damage to the brand.
We can provide guidance on all aspects of social media brand promotion, including giveaway rules, considering the use of influencers, engaging influencer agencies and providing training to your marketing team. For example, our specialist legal advisors recently delivered successful influencer marketing training to Thatchers Cider Company – helping the Thatchers marketing team to understand the relevant regulations and how best to minimise the risk of getting it wrong. Amy Ralston is a solicitor in the Intellectual Property, Information Technology and Data Protection team, specialising in influencer marketing, brand endorsement and the regulation of the same.
For further information: influencers@stephens-scown.co.uk
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SHOWCASE Business Services
BrewMan and Sellar integrate to make trade ordering seamless for breweries
Brewery management software, BrewMan, and trade ordering platform, Sellar, have announced their new integration. The integration makes selling to trade seamless for BrewMan and Sellar’s mutual partners.
Orders, inventory and customer data will be instantly synchronized across both platforms. This means Sellar talks to BrewMan and displays real-time product availability to trade buyers. Orders through Sellar are then automatically pushed back to BrewMan for processing.
Sellar is a trade ordering platform focused on providing the most seamless ordering experience for breweries and their trade customers. Sellar simplifies the overly complicated and timeconsuming processes allowing breweries to focus on building their customer relationships. Sellar launched in 2020 and has quickly grown to working with thousands of businesses across the UK.
BrewMan V7, the new web-based version
of the industry-leading, brewery and distillery management software used by over 300 businesses in the UK, launched in June 2021.
Premier Systems has completely rebuilt BrewMan to combine the features and functions that have been developed alongside its brewery customers for twenty years with new modern interfaces and intuitive controls that can be accessed through your browser on any device. This allows users to calculate duty, track production, place orders, manage stock and track casks, all from their smartphones as well as at the office.
Sam Williams, Commercial Director at BrewMan, added: “Both Sellar and BrewMan are designed to save time and make life easier for breweries so collaborating to make our systems work together and more efficient for our mutual partners was an obvious choice for us.”
Neil Smith, Head of Product at Sellar, added: “We’re entirely focussed on building the best possible commerce experience for the industry. Integrating with BrewMan is an important step towards achieving this.” To find out more about the integration
Get in touch at support@premiersystems.com hello@sellar.io
Devon-based specialist brewery celebrated as a ‘Hero of Net Zero’ at COP26 awards ceremony Celebrating award-winning green small businesses, The Heroes of Net Zero, at a special awards ceremony, hosted by Intuit QuickBooks at the recent COP26 international climate change summit in Glasgow, Barnaby’s Brewhouse - based in Staverton, Devon was a finalist in the micro business category.
More than 160 businesses entered the competition, making a commitment at the UK Business Climate Hub to achieve net zero by 2050, in line with the government’s own climate commitment.
All ten finalists successfully convinced the
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judging panel of their green credentials by describing the most exciting measures they have taken on the journey to net zero. The brewhouse, based in Staverton, Devon, was shortlisted in the micro business category for demonstrating a range of measures taken on their journey to net zero, including using technology to recapture and reuse by-products from the fermentation process and renovating and building the brewery with reclaimed and repurposed materials.
Director of Barnaby’s Brewhouse, Barnaby Harris (pictured), said: “Being a Hero of Net Zero is a huge shot in the arm for us. We feel it has validated the hard work we have put into taking an
innovative approach to truly sustainable, carbon-neutral, production, focussing on local markets.
“We are delighted because this will help us to fast track the development of our own innovations as well as inspire others to seek out new and more environmentally friendly ways of doing business.” The Heroes of Net Zero competition is part of the government’s Together for Our Planet campaign, run by the Department for Business, Energy and Industrial Strategy.
The competition was supported by BT, SSE and NatWest Group, who contributed a prize package worth £4,500 for the winners in the micro business category, PPE manufacturer Design Abled, of Stanmore, in Harrow.
For further information: https://businessclimatehub.org
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SHOWCASE Business Services
New short-term rental solution for UK brewers EkegPlus is a new short-term rental solution that enables brewers to only pay for containers when they are using them. This means the shorter the hire cycle, the less they are charged.
EkegPlus customers can access a container pool of over 400,000 ekegs and ecasks and have the freedom to adjust the size of their rental fleet as often as needed. The pay-as-you-fill model gives users more control, with charges calculated per day, providing the flexibility to increase output or reduce costs.
This cost-per-fill option also aims to make costs more transparent. Prices start at just 99 pence per unit for the first 30 days, with a price cap for hire periods over 80 days. In addition, you can view cost-to-serve and live daily hire charges 24/7 via our PlusPortal technology.
With fixed RFID tags, brewers can track and manage hundreds of containers in seconds. Plus, they have access to data that enables better understanding of products, logistics and supply chains, as well as increased asset visibility.
Driven by technology, the hire cycle works in four simple steps: 1. GET containers you need – brewers can collect them from a local depot or arrange for a stockpile to be kept on site 2. FILL AND SCAN containers to start the hire cycle 3. DELIVER the product direct to a venue or to an approved wholesaler 4. COLLECT AND RESCAN the empty containers – brewers can reduce charges by collecting themselves or wait for EkegPlus to collect, automatically ending the hire cycle.
The launch follows the company’s innovative use of RFID which saw them win ’Best Use of RFID to Enhance a
Product of Service’ at the RFID Journal Awards in 2019.
David Beswick, Managing Director, said: “Our customers told us they want competitive pricing, transparent billing, and the flexibility to send direct to venue as well as to wholesale, so that is exactly what EkegPlus brings to the market. The new pricing model can help brewers to drive down costs. There are no surprises or hidden costs and each container cycle could cost you as little as £1 for the first month. With daily hire from 12p and charges capped for protection, there is considerable cost saving available to brewers.”
To find out more visit ekegplus.com
Made Smarter gives breweries the ingredients for digitalisation with free guide Breweries are being offered a free guide to give them the ingredients for digitalisation. The downloadable document has been produced by Made Smarter, the North West technology adoption programme, a collaboration between UK government and industry designed to support the increased use of digital technologies.
The guide includes topics such as how to get started with digital technologies, infrastructure management, increasing control, reducing waste and boosting sustainability, enhancing traceability, and how to hit new trends.
The programme has worked with dozens of SMEs in the food and drink sector, including several breweries. Through impartial expert technology advice and match funding on technology projects, digital transformation workshops to help manufacturers take their first steps, a leadership programme, digital technology internships, and skills development, Made Smarter is helping businesses in the sector increase produc-
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tivity, achieve sustainable growth, and create new high value jobs.
Jason Hill (pictured), Head of Production at Eden River Brew Company based in Penrith, used his experience of the Made Smarter Leadership Programme, designed to equip SME managers and directors with the strategic view and the skills needed to successfully pursue smarter manufacturing, to develop ideas to improve his stock control system.
He said: “The leadership programme was extremely helpful providing a number of tools and methods which have been really useful in the business.”
Made Smarter, which has supported businesses to deliver an additional £176 million in gross value added and create hundreds of new jobs, is now keen to reach more manufacturers to aid the growth of the North West’s £3.3bn food and drink industry which employs more than 45,000 people*.
Alain Dilworth, North West Adoption Programme Manager at Made Smarter, said: “The triple challenge of the pandemic, Brexit and the net zero
agenda, have created a perfect storm for the food and drink industry, impacting SMEs more than most. But despite these pressures, many of these businesses have shown resilience and determination to keep up with the fast moving industry and are working with Made Smarter on their digital transformation.
“From using robotics and process control technologies to improve sustainability and automating data collection points to create a line of traceability, technologies are not only helping producers overcome challenges, but also unlock a whole host of opportunities.
“To help demystify digitalisation and help SMEs to their first step, we have produced some crucial guidance as well as explained why implementing digital tools is such a priority in this sector.”
For further information: www.madesmarter.uk
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SHOWCASE Business Services
COPA-DATA expands into UK brewing market Automation expert, COPA-DATA is expanding its technology offering to provide digitalisation software to small breweries. The software developer, which launched its automation platform zenon back in 1987, has long assisted in the digitalisation efforts of food and beverage manufacturers worldwide. Now, COPA-DATA UK will support the growing number of small and microbreweries in the UK with a bespoke technology offering for brewers.
Britain’s brewing industry has changed drastically in the last decade, with independent, small and micro-sized brewers enjoying sizable growth. According to the SIBA British Craft Beer Report 2020, this shift can be attributed to consumer demand for craft beers from independents rather than large and global manufacturers.
However, the small brewing market has begun to reach its saturation point. Of the 2,278 breweries recorded as active in the UK in 2018, 1,978 of these were microbreweries. According to data presented by Statistica, over 80 per cent of these microbreweries recorded falling sales in April 2020.
To support small brewers in an increasingly saturated market, COPA-DATA’s zenon for breweries has been developed to help them compete in this arena and also solve some of the common challenges breweries face. Using COPA-DATA’s digitalisation and manufacturing expertise, these pain points focus on using data to manage operations, handle recipes and apply data to production.
“zenon is the ideal software choice for small brewers with big goals,” explained Martyn Williams, Managing Director of COPA-DATA UK. “The platform can be used to manage all data produced in a brewing environment, including energy management, security and recipe handling. As an intuitive platform, zenon allows users to create and execute new recipes, including beer types and new products, in a completely flexible way — without changes to hardware and machinery and no previous experiences or competencies required.
“Crucially, zenon allows maximum flexibility and can adapt to the needs of
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the brewery. As a fully scalable platform, zenon can support brewers with small projects, or grow with the business and form part of a complete software solution,” continued Williams.
“In the most highly scaled example, zenon can be deployed as a complete automation package for brewing and beer production, as well as the site’s enterprise technologies and even the building management system (BMS). In fact, this is exactly how zenon operates for users in largescale manufacturing facilities, of which we have long supported food and beverage, and other manufacturing organisations.”
As part of the new offering, COPA-DATA promises to support small brewers to
gain a competitive advantage. Using zenon, breweries can enjoy shortened time-to-market and insight on how to improve production through real-time data.
The platform’s data collection processes can also support with effective batch control, delivered in accordance with ISA-88, a standard for equipment and procedures related to batch production. Similarly, zenon’s real-time data collection and analysis allows brewers to identify problems in production as they occur, with a Process Recorder module available to review historical errors in production.
For further information: www.copadata.com
Changing of the guard at Hubbard Hubbard Products has announced that Dougie Stoddart has retired as Commercial Director after 34 years of continuous service.
Announcing Dougie Stoddart’s retirement, Ilias Katsoulis, Managing Director of Hubbard Products Limited praised his commitment and contribution to its development in recent years; “Dougie’s contributions have been significant and meaningful. We have relied on Dougie’s leadership and insights in shaping and building our management team. Dougie has been a popular mentor and his pragmatic approach has been a consistent factor through his decades with the company.”
Speaking of his career with Hubbard Products, Dougie commented that he enjoyed his many years as Manager for
Brewery products, involving visiting numerous breweries and the need to sample and understand their products.
Pictured above: L-R Scott Kavanagh, Head of Commercial Business, Ilias Katsoulis, Managing Director (C), retiring Commercial Director, Dougie Stoddart (R) pictured at Hubbard Products new State-Of-The-Art manufacturing facility that was commissioned 1st September 2021.
For further information: www.hubbardproducts.com
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NEWS Branding & Packaging
New designs for Slater’s Ales When Slater’s Ales asked LemonTop Creative to create some eye-catching sharp designs for its new canned range, from the outset the brewery stated it wanted something unusual, something that would stand out on the shelf, and something that would make people think differently about its ales.
Slater’s had always been known for creating unique flavours and has won awards for many of its ales, so wanted something quite unique for the new canned range. LemonTop’s job was to apply its beer branding experience and design something that no one had seen before, a challenge the company relished.
Said Andy Mogg, of LemonTop: “Making sure Slater’s Ales stood out in a sea of innovative illustrative labels, and tantalising typographical designs made us delve deep into our creative mindset.
We knew they had to be different, so we tried a variety of unusual shapes, textures and typography. After a few experiments we realised we could achieve our aim if we could somehow create a threedimensional texture on a flat label, something that made people want to actually pick it up and feel it. The sharp, overlayed triangular pattern we created was a real breakthrough, allowing us to wrap the can in what looked like triangular indentations.
“We had to ensure this came across as a series of ales, not individual cans. We achieved this by utilising the same design in a variety of eye-catching and vibrant colours, bringing them together with bold typographical numbers, rather than the traditional name styles used on most bottles and cans. An even bigger consideration was that, although the style we had created was ultra-modern, we had to make sure the traditional Slater’s Ales logo could work as part of the overall design.
“The eye-catching colours and threedimensional look of the cans really jump off the shelf. We have created a range that can stand out and be noticed amongst the myriad of different cans they sit next to. The pattern we created shouts out and the bold typography shines through, giving the customer a bold and beautiful design they’ll want to pick up and try.”
For further information: www.lemontopcreative.com hello@lemontopcreative.com
Robot Food provides new look for Vocation Yorkshire-based Vocation, one of the UK’s fastest growing craft beer breweries, is rebranding its entire range. The new designs bring more personality to the packaging and better reflect the distinct character of each beer inside.
The Vocation name also features more prominently, allowing consumers to identify the brand more easily and to enable better trial across its ever expanding, innovative portfolio of beers.
The new designs highlight Vocation’s bold flavours and uncompromising quality, using bright colours to help differentiate the individual beers while carefully maintaining the brand’s strong craft sensibility. A new ‘Vocation V’ brand icon has been introduced to add interest and allow for easier identification of Vocation beers.
Brand design agency, Robot Food, designed the new branding and has been Vocation’s design partner since its beginnings in 2015. The newly branded range is available now across most retailers in 330ml and 440ml cans, and across the on-trade – on draught and in cans. New point-of-sale material
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including branded beer runners, parasols and glassware is also available to all on-trade customers.
John Hickling, founder and CEO of Vocation Brewery, says: “As a brewery we have quietly gone about our business since 2015 in a beer-focused way, not making big noise or banging the drum. What started out as my vocation soon evolved to be the vocation of our small but dedicated team who all have a real pride in the beers that we produce.
“We’re now growing at 65% year-onyear, and have a wide and varied core range as well as producing specials and seasonals. Our flagship Life & Death beer is now one of the best-selling beers in the craft aisle, representing around 30% of our production, yet people don’t know about us. The rebrand is about the maturity and growing confidence of the brand, to shout a little louder and make sure everyone knows about Vocation. It’s simply about wanting to get better beer to more people.”
Rick Stenson, managing director for Vocation Brewery, continues: “For us, it is all about the beer. To honour our beers we want the best clothes we can buy them. We want them to look as good as
possible because we care so much about them. It’s also important to us to keep the designs fresh and interesting, to best reflect what’s inside, and to keep us at the forefront of the craft beer market. The liquid inside remains the same, we’ve just treated them to a new outfit.
“We’re stronger now in the supermarkets now than we have ever been, which is testament to our hard-working team and the first-rate beers we produce. The big focus for us now is to turn to the on-trade as it starts to recover and open up, and respond to the demand for craft beer in pubs and restaurants. Over the last 18 months we have gained an extremely strong online following through our web sales. We have also gained significant inroads with our export market, with our beers now available in 50 countries around the world.”
For further information: www.robot-food.com
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NEWS Branding & Packaging
Securing sales with standout labels in 2022 2022 is going to be all about shelfshout and sustainability, according to leading beverage label producer OPM Labels and Packaging Group.
A category inundated with competing brands – both large and small – means securing the all-important ‘first moment of truth’ through stand out labels; a term coined by Proctor & Gamble back in 2005 to describe the importance of packaging and labels in a brand’s marketing strategy. The first point of contact with a brand is often when the consumer is wandering along the store aisle; the second ‘moment’ being when they touch the bottle or label to find out more. Both experiences provide messages about the brand positioning and narrative and either attract or deter the shopper depending on their perception.
Having highly visual labels with graphic differentiation can mean the difference between sales success and failure. However, adding even more complexity into the mix, consumers are also becoming more environmentally aware
and seeking environmentally conscious products too.
So how can this be achieved? Susan Ellison, joint managing director of OPM (Labels and Packaging) Group, comments: “There are a variety of papers, films, and specialised materials available to accommodate the most innovative label ideas. Whether clear-onclear films, metallised papers and films, glossy bright white materials, laminated foils, or traditional uncoated papers, there is a vast range of colours and textures to choose from.
“There are also a number of substrates that are important in designing for the circular economy. For example, a common problem when recycling plastic containers is that the label material, adhesive and ink can contaminate the recycled material. Clean Flake face stock enables full recyclability of any PET bottle or thermoform by enabling labels to separate cleanly. Wash off label
designs can assist in removing labels cleanly from glass or PET containers and Marble Base is a new degradable label material that contains 80% marble mining waste and 20% recycled polyethylene that is paper-like and matt in appearance. Alongside face stocks created with 15% grape waste materials or 100% post-consumer wastepaper, beverage bands can truly enable their products to attract attention and walk the talk on the environment.”
For further information: https://opmgroup.co.uk
DS Smith UK manufactures first ever box produced with circular design metrics
DS Smith has designed and manufactured the first ever fibrebased solution using its pioneering Circular Design Metrics, to support a COP26 initiative led by Toast Ale that highlights the role of food waste in climate change.
The Companion Series, led by drinks company Toast Ale and in partnership with 25 breweries across the UK and Ireland – including Guinness and Adnams – is a limited-edition collection of beers brewed with surplus bread to prevent food waste. With one third of the world’s food never being eaten, the initiative is working to reduce food waste so that the land and resources used, and greenhouse gases emitted, are not wasted.
There will be 2,600 Companion Series boxes available to purchase today, being manufactured and supplied by leading sustainable fibre-based packaging provider DS Smith. The boxes have been
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produced using their Circular Design Metrics for the first time, together with DS Smith PACE principles which ensures fit-for-purpose packaging and minimum use of fibre through supply chain optimisation with limited CO2 impact. Dave Ellerington, Head of Design & Innovation and Business Development at DS Smith Packaging UK & Ireland, said: “Design is one of the essential elements of the Circular Economy and we are thrilled to put our design principles and unique circular design metrics into practice for the first time, in the FMCG industry.
“By employing these metrics, the figures show how well-designed packaging can be pivotal in reducing overall environmental impact, helping companies in a wide range of sectors to reduce waste and pollution, keep materials and products in use for longer and have a clear view of their packaging designs circularity performance to deliver on their sustainability promise.”
Adam Platts, Director of Sales, Marketing and Innovation at DS Smith Packaging, UK & Ireland said: “We’re incredibly proud to be partnering with Toast Ale on its important initiative to reduce food waste, and the partnership is testament to our commitment to supporting the drinks industry with their sustainability targets and accelerating action towards to goals of the Paris agreement and the UN Framework convention on Climate Change.”
The rollout of the Circular Design Metrics follows the launch of the Circular Design Principles last year which were developed in collaboration with the Ellen MacArthur Foundation. All of DS Smith’s 700 designers have been trained on how to apply the principles to design packaging solutions fit for the Circular Economy.
For further information: www.dssmith.com
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NEWS Branding & Packaging
Your brand is first in the eyes of drinkers
Says Myles Pinfold
‘We eat with our eyes’ is a phrase supposedly coined two millennia ago by Apicius, the first Roman gourmand. When he said it, I am sure he must have had drink in mind too (after all bibere and manducare nearly rhyme…). Whilst the senses of smell (olfaction), texture (somatosensation) and taste (gustation) provide the ultimate arbiters of palatability, the visual presentation makes for a big part of our appreciation.
This has been tested through various experiments, for example Brian Wansink of Cornell University did the brownies test by serving identical biscuits to participants in a café in Illinois. Except that the customers received their brownies in one of three serving styles: either on pristine china; a paper plate; or a napkin. The brownies on the napkin rated ‘OK’, those on paper plates as ‘good’ and those on the china as ‘excellent’. This research, like many others of a similar nature, demonstrates that a multitude of factors can help boost consumers’ expectations – from price, to colour, to presentation. In each case, boosting expectations creates a self-fulfilling prophesy.
This just goes to show that you can brew the best beer in the world, yet if you do
not take into account how it is marketed, packaged and served it can go unnoticed.
Another common research test is to ask consumers if they can identify their favourite beer brand in blind tastings of similarly styled brews – the findings demonstrate that the majority of drinkers cannot tell the difference between the brews, and those who do often succeed more by luck than judgment. Which is why brands have become the critical success factor in such a busy and over-crowded market. They deliver the visual presentation of your beer and amplify consumers’ expectations before any liquid touches their lips. Graphics, typography, colour, language, promotion and format all serve to stimulate our senses and, when done right, enhance our enjoyment and appreciation. What do you want your beer to be – the OK, the good, or the excellent?
In another study, Leonard Lee at Columbia University asked 400 pub goers to taste two drinks: a regular beer and a beer that had had a few drops of balsamic vinegar added to it – which was christened MIT brew. All drinkers sampled the same two beers and were given one of three preambles. The first group were told nothing about their drinks and in this case 59% of
participants preferred the MIT beer.
The second group were informed before tasting that the MIT beer contained vinegar and on this occasion only 30% preferred the MIT brew. Participants assumed that adding vinegar would be detrimental to the taste and that affected what they ended up experiencing.
In the third group, drinkers were only told about the vinegar after they had tasted the beer but before they rated it. In this case 52% of drinkers preferred the MIT brew. Which demonstrates how important it is to be selective about what we say about our brands and how we communicate it. For example, a pineapple-flavoured beer might not be to everyone’s taste (it’s not mine) but with the right presentation – carefully crafted copy, a positive tone of voice and reassuring visual cues – consumers’ expectations can be swayed and even changed. Which all goes to show what an essential role your brand plays in building relationships with the consumer – are your beers differentiated from the competition and exuding excellence…
Myles Pinfold is founder and strategic director of WPA Pinfold
For further information: www.wpa-pinfold.co.uk
PakTech awarded for global sustainability by Business Intelligence Group
The Business Intelligence Group has recognized PakTech for its Sustainability Product of the Year in the 2021 Sustainability Awards program.
The Sustainability Awards honour those people, teams and organizations who have made sustainability an integral part of their business practices or overall mission.
“We are proud to reward and recognize PakTech for their sustainability efforts,” said Maria Jimenez, Chief Nominations Officer of Business Intelligence Group.
Throughout all aspects of development, PakTech embraces a sustainable and
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circular approach by embracing the waste hierarchy, embodying the reduce, reuse and recycle principles in their product designs. In addition to being 100 percent recycled and 100 percent recyclable, PakTech’s handles reduce unnecessary plastic with their minimalist design. In addition to the sustainability accolades, PakTech handles excel in form and function. They are durable, water resistant, comfortable to carry and easy to remove. The handles are reusable and recyclable infinitely.
In all aspects of its business operations, PakTech is committed to creating a more circular and sustainable economy and society, to reducing waste and helping
brands achieve their sustainability goals. The company aims to provide circular packaging solutions manufactured from 100 percent recycled resin and its own recycled handles because it believes this can help achieve a circular economy, one where no plastic becomes waste and the demand for virgin plastic is greatly reduced. “It was clear to our judges that their vision and strategy will continue to deliver results toward a cleaner, more sustainable world. Congratulations!”
For further information: https://paktech-opi.com
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NEWS Ingredients
Introducing Charles Faram Farms Ltd
Already a well-known fixture within the brewing industry, grower-owned hop merchant Charles Faram has announced its partnership with new UK hop grower group, Charles Faram Farms Ltd.
“We already work very closely with our grower partners worldwide” said Paul Corbett, Managing Director of Charles Faram, “but this is to take the link with our local UK growers to the next level. Charles Faram Farms will be heavily involved in creating and retaining strong, long-lasting partnerships between its grower members and the brewers who use their hops.
“Members will be working closely with us on all aspects of our Hop Development Programme and raising standards throughout the group through the sharing of knowledge and best practice via the Wellhopped Quality Programme. It is a very exciting development and we invite brewers to join us in working more closely with the farms that grow hops for them.”
Simon Parker, recent Chairman of the British Hop Association and a Director of the new group, said, “We have worked closely with Charles Faram for many
years and to be able to move this forward in such a positive way in such a difficult time for hop growers is a fantastic opportunity. Every member of the new group is delighted to be involved and we are looking forward to working with the team at Charles Faram and their brewery customers.” The growers in the new group already produce a wide range of varieties, offering top quality hops ranging from the traditional Fuggle and Golding varieties to the low trellis varieties Sovereign, First Gold, Endeavour, Archer®, and the aphid resistant variety Boadicea. The group is also growing a large proportion of the own brand Jester®, Olicana® and Harlequin™ acreage for Charles Faram.
They are also very conscious of the environment and are looking at new practices to reduce the carbon footprint of the hops grown. This includes growing varieties that use less crop protection products, autumn planting of inter row cover crops, carbon neutral fuel in tractors and for drying in the kilns.
James Hawkins, another of the grower Directors in the new group, said: “Growing of hops is a passion we all have in abundance, and so to link directly with Charles Faram and have
access to their Development Programme is very exciting. We are already growing four of their new varieties commercially and look forward to seeing others come through. To have a closer relationship with brewers and meeting their requirements gives me confidence that we can keep supplying British Hops and make sure that the sixth generation of our family will continue to grow hops as I and the four before me have.”
Charles Faram Farm hop growers are very keen to work closely with British Brewers to help them reduce their carbon footprint. It is hoped that brewers will recognise the value in buying local, sustainably grown hops, reduce their food miles and help the environment. Pictured at top are James Hawkins and Paul Corbett (right) who will be directors of the group alongside Richard Phillips and Simon Parker.
For further information: www.charlesfaram.co.uk
AEB launches into UK market with a unique range of products and services for the brewing sector
AEB, an international brand of Italian heritage, is launching into the UK for the first time, offering its innovative biotechnology brewing ingredients to the thriving British craft brewing market.
AEB offers solutions to help brewers create better beer, including yeasts, enzymes, tannins, clarifying agents and stabilisers. AEB enable breweries to stay ahead of trends in the beer industry, supplying products that help craft brewers meet the rising demand for low or no alcohol beers and gluten-free beers without compromising on flavour. AEB’s products allow for craft breweries to produce speciality style beers effectively, using the processes they know, without investing in expensive equipment. Its ingredients also give brewers more control over the flavour
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profiles of beers, allowing them to enhance or suppress certain characteristics.
In addition to brewing products, AEB offers its brewing expertise as a service, with three digital support packages available. Subscribing to any support package gives brewers access to dedicated support Monday to Friday, via WhatsApp, Quick Chat and Call-back, as well as a monthly audit of brewing processes. Subscribers will be paired with AEB specialists so they will always have the same point of contact who can truly get familiar with their business and brewing needs.
The Intermediate package includes an additional level of consultation from a dedicated Subject Matter Expert who can advise on specific aspects of the brewing process. The Premium level package
includes specialised consultancy with analytic support from AEB Lab, whereby brewers can troubleshoot problems and fine-tune their processes using the results of laboratory analysis of their beer. All packages are available for a free monthlong trial. The basic package is available at just £49.00 for the first 50 customers but will cost £99.00 per month thereafter. The Intermediate package is priced at £149.00 and the Premium package at £199.00 per month.
Brewers can also join the AEB community – a hub where AEB’s global team of experts share resources to help brewers refine their recipes, and mashing, filtration and sanitation processes.
For further information: www.aeb-group.com/uk/beer
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NEWS Ingredients
Muntons collaborates in low carbon barley trial
Muntons is working with Heineken UK in an innovative trial to explore how one of the main ingredients of beer, barley, can be grown in a more sustainable way to help reduce CO2 emissions.
The trial is a collaborative effort also involving supply chain consultancy Future Food Solutions and Yorkshire-based barley farmers. In the first year of the pilot, which will begin with the 2021 Autumn crop-sowing campaign, 10 farmers will be taking part and around 7,000 acres of winter and spring barley varieties will be grown, yielding up to 25,000 tonnes of grain, enough to brew almost 300 million pints of beer.
The ambition is to use the learnings from the pilot to scale the project over the coming years to help contribute to Heineken’s global ambition to reduce emissions from agriculture by 33% by 2030 versus a 2018 baseline, and to achieve a carbon neutral value chain by 2040.
The barley grown as part of the trial will first go to Muntons’ plant at
Flamborough, Bridlington, for malting. From there, it will be transported to Heineken’s brewery in Tadcaster where it will be used in the brewing process.
Matt Callan, Supply Chain Director at Heineken, said: “Without barley we can’t make beer. This trial is very much about ensuring we create a sustainable long term supply chain that benefits farmers, the planet and biodiversity. Agriculture is the second biggest contributor of our carbon footprint and with our new ambition to hit carbon neutrality through our entire value chain by 2040, tackling this part of our footprint is key. This is the reason we have partnered with Future Food Solutions and Muntons. They help farmers to integrate a range of innovative ideas into their processes to reduce carbon emissions and improve soil health; exactly the things we need to make our barley more sustainable.”
Dr Nigel Davies, Director of Technical and Sustainability at Muntons, said: “As a business that started its sustainability journey all the way back in 2000, it is an exciting project for us to be involved in. We work closely with Future Food
Solutions to help farmers cut their carbon emissions and this has helped us to reduce the carbon footprint of our barley supply chain by 32% in the past 12 years. As a result, the malt we make is certified 100% sustainable by the Farm Sustainability Assessment standard.”
The pilot will focus on a number of sustainable farming techniques including inter-row cropping, growing cover crop mixes including varieties such as phacelia, oil radish and clovers, using less invasive measures to prepare the land and optimising crop nitrogen use. Outcomes will be measured in terms of the amount of CO2 sequestered by the soil and the reduction in the amount of nitrogen needed to be added to the crop to produce healthy yields. This trial is part of a Heineken global programme: the 2040 Low carbon farming programme, which has been launched in 10 countries, with the aims of reducing carbon emissions and capturing CO2 in the soil.
For further information: www.muntons.com
Scientists step up to help put the fizz back into soft drink sector facing CO2 shortage
A Yorkshire-based manufacturing business that specialises in keeping carbonated drinks fizzier for longer is coming to the aid of soft drinks brands and manufacturers caught short by supply chain issues leading to a CO2 shortage.
It is also warning that the recent deal struck with a US company by the Government to restart UK production after it closed two UK sites because of gas price rises will not be enough to keep CO2 supply and production at normal levels, leading to further frustration and production issues for manufacturers.
Experts at global business CO2Sustain in Leeds have been inundated with requests for help as many soft drink manufacturers have only a few days of CO2 supply left in reserve. Most CO2 suppliers are currently not scheduling beyond 24 hours in advance, resulting in
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no visibility as to UK stock levels and no certainty around deliveries.
Dwindling CO2 supplies have prompted fears of a soft drinks shortage and concerns in other areas, piling additional pressure on the food and agriculture sectors.
CO2 Sustain, makers of patented carbonation aid, CO2 Sustain®, have tripled production in the past 12 months with demand showing no signs of abating as soft drinks manufacturers fail to get hold of CO2 supplies after depleting their reserve stocks. Designed for carbonated beverages including fizzy soft drinks, mixers and cider, adding the solution-based CO2 Sustain® to the beverage offers manufacturers and brands the ability to retain and extend carbonation, giving longer lasting fizzy drinks. From its manufacturing base in Leeds, CO2 Sustain’s team of technical innovations chemists pioneered the
preservative-free, carbonation aid to increase the carbon dioxide content and extend the carbonation shelf life of soft drinks, using an exclusive formulation.
The availability of CO2 Sustain® represents good news for the carbonated drinks market as it has been specifically developed to allow drinks manufacturers and brands to maximise carbon dioxide retention and enhance consumers’ overall product experience.
For further information: www.co2sustain.com
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NEWS Hygiene & Resources
PolySto launches HygiSeal 3.1
PolySto, manufacturer of HACCPapproved kerbs and wall protection technology, has enhanced its systems with the introduction of HygiSeal 3.1.
PolySto is a key partner supplier to Kemtile, the leading specifier and installer of hygienic flooring for manufacturing and processing industries.
HygiSeal 3.1 is seen as a significant upgrade in food safe construction, setting a rigid bonding between its kerbs and wall and floor surfaces. It is also PUFree and has a flexibility of 20%, so it can still live with the building.
With no special caulking gun required for application, it is water and chemical resistant, can repel fungus and has an application temperature of
5-35°C. Being seamless and suitable for high pressure cleaning, the sustainable bonding is more economical than other systems, as well as being easily repairable. It is suitable for use in a range of industries including food & beverage, logistics and distribution, cleanroom, healthcare, chemical and technology sectors.
HygiSeal 3.1 is the latest upgrade to a system preferred by install specialists at Kemtile who often specify PolySto’s CleanRock technology for the ultimate in protection from harmful listeria growth.
CleanRock offers a whole host of benefits to the end user, including its monolithic composition, high impact resistance, fast installation and double water barrier.
BCAS urges industry to consider nitrogen as an alternative to CO2
The British Compressed Air Society (BCAS) is urging food producers to consider the benefits of on-site nitrogen generation, to help mitigate the risk of CO2 gas shortages in the future.
Recent news reports have focused on the impact that the rise in wholesale gas prices is having on the production of carbon dioxide. This is an essential gas used in the drinks industry for soft drinks and some beers, and in packaging to extend the shelf life of fresh food products.
Although the Government has introduced emergency support measures to ensure ongoing production at CF Industries’ Teeside and Cheshire fertiliser plants, where CO2 is produced as a by-product, supply chain issues remain, which are leading to some shortages and a rise in prices.
However, in several applications, nitrogen gas, which can be generated as part of an existing compressed air installation, can be used in place of carbon dioxide. Vanda Jones, Executive Director at BCAS explains why operators may want to consider alternatives to carbon dioxide, which can help to lower operating costs and ease supply chain
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issues. Says Vanda: “Our manufacturing members have been promoting the benefits of on-site nitrogen generation for several years now, and the recent carbon dioxide supply issue, coupled with the numerous opportunities where nitrogen can be used safely in place of CO2, make this an ideal time for producers to look at alternative solutions. “As an inert gas, nitrogen can be used in place of carbon dioxide in smaller breweries, to remove oxygen when purging tanks, thus preventing oxidation and contamination. It can also be used for clean in place (CIP) pipework and vessel purging, for assisted filling to increase process speed and during bottling to help extend shelf life.
“Elsewhere in the food processing industry, modified atmosphere packaging is used to replace oxygen with nitrogen, significantly slowing down the process of decay by inhibiting oxidation and the growth of microbes.
“Unlike carbon dioxide, nitrogen can be produced cost-effectively as a by-product of the air compression process, which can reduce the cost of bought-in gas, in cylinders or in bulk, by as much as 90 per cent. Compatible with standard industrial compressor systems, many manufacturers now offer nitrogen
David Priest, National Sales Manager at Kemtile, said: “Hygiene is a top priority for modern manufacturing facilities, especially post pandemic, and PolySto’s CleanRock package including this latest sealant upgrade, offers the best risk protection on the market.“
For further information: www.kemtile.co.uk
generators, in which pre-treated air is filtered, and the oxygen, water and carbon dioxide removed. This leaves pure nitrogen, which can be captured at source, and reused for other processes.
“With only minimal investment in an on-site nitrogen generator, this process enables companies to match their production to help meet gas demand, providing greater control over the volume of gas required.
“With some customers of BCAS members quoting pay-back periods of as little as one year when replacing bought-in cylinders with an on-site nitrogen generator, it is certainly worth speaking to your supplier to discover whether nitrogen gas could offer an alternative to an existing CO2 supply. “Not only could this help improve on-site productivity and ease the logistics of gas storage, but with forecasters predicting that energy prices will continue to rise, it could help to mitigate against future supply-chain issues, too.”
For further information: www.bcas.org.uk
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NEWS Hygiene & Resources
Food Innovation Centre supports small breweries to identify beer spoiling issues Brewing experts at the Food Innovation Centre have been helping small breweries across Derbyshire and Nottinghamshire to prevent a beer spoiling issue which can be more prevalent during hot weather.
Infection can occur at any point in the production process of beer, but as temperatures rise, so does the chance of it happening.
Large breweries have formal laboratories to test for infections during the production process but that’s cost-prohibitive for many very small breweries.
Brewing experts at the Food Innovation Centre at the University of Nottingham have been helping local small breweries to introduce a relatively new, simple technique – developed in Germany – which flags up an infection issue using a simple colour change system.
The technique can be used at any time during the production process – helping to identify infection problems at the earliest possible stage and avoiding costly recalls.
Brewing expert at the Food Innovation Centre, Rod White, said: “Beer is inherently microbiologically stable due to the presence of hops and alcohol but occasionally an infection can take hold and spoil a batch of beer, ruining thousands of pints of beer at a time. The technique developed by the Technical University Munich at Weihenstephan is very simple to use and helps pin-point infection issues as early as possible.
“Infection in beer is a particular problem in the peak of summer, as it’s often temperature dependent, so this has been a timely issue.
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“We were familiar with the new technique from PhD work undertaken at the University and it turns out that it is particularly useful for the very small brewer. We’ve now helped to introduce this system to a number of local breweries, and we hope it will help them to avoid unnecessary costs.”
The new technique – known as “Fast Orange” is a range of selective growth media that will help to identify specific beer spoilage organisms. It works when a tiny sample of beer is added to a tube containing the liquid. If spoilage organisms are identified, the media will change colour from red to orange. The beauty of the system is that it can be carried out without the need for the full laboratory which opens up the technique to the craft brewing community.
“We are blessed in Nottingham to have one of the most vibrant craft brewing scenes in the UK,” added Rod (pictured above). “Support from the Food Innovation Centre is helping the amazing craft brewing scene to flourish and expand into new markets.”
Working in conjunction with the International Centre for Brewing Science at the University of Nottingham, the Food Innovation Centre is offering a range of support to small and medium-sized breweries in the D2N2 area under the Driving Research and Innovation project - a three-year project that runs until the end of December 2022. Part-funded by the European Regional Development Fund (ERDF)
via the D2N2 LEP, the project is run by the Food Innovation Centre at the University of Nottingham School of Biosciences, in conjunction with the Chemistry Innovation Laboratory in the School of Chemistry and Institute for Advanced Manufacturing and in association with the Midlands Engine. It is a unique collaboration project that provides free specialist innovation support to small and medium-sized businesses.
Richard Worrall, who runs the Food Innovation Centre, said: “Derbyshire and Nottinghamshire are well known for having many fantastic small, individual breweries. It’s great that we have been able to transfer key knowledge to the sector – gained during academic work.” For more information about the Food Innovation Centre or to get in touch with experts who can help with issues,
visit: www.nottingham.ac.uk/biosciences/ facilities/food-innovation-centre.aspx
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THE VIEW THROUGH MY GLASS BOTTOM
Awake to the deadline Julian Grocock
‘1st November, please…or thereabouts of course!’
On this occasion, I was especially grateful for the Editor’s tolerant approach to my dreadful deadline-keeping, for that date had just gained sad significance. In October, my ex-wife – and mother of my son – lost her three-year fight against cancer. So, on All Saints’ Day, instead of getting this piece finished, I would be at her funeral. This latest loss has led me to moments of reflection about others – beer heroes all – who’ve departed over the last couple of years. Not that Christine would have welcomed that description for herself during the eight years we spent together – though she was with me when I first became a real ale fanatic, and actually joined me in husband-andwife CAMRA membership after we’d settled in Lincoln. And this in spite of the accusation she’d once levelled at me when we were newly-engaged History undergraduates in Leeds: ‘You love Tetley Bitter more than you love me!’
In some cases, the following commemoration of acquaintances, colleagues and friends might be overdue, but please believe my words are no less heartfelt for that. ~ Where more appropriate to begin a tribute than with St Austell’s director of brewing Roger Ryman? I met Roger at many SIBA and industry events, and he stood out as a true star in the rapidly evolving world of British brewing. For over two decades his commitment, inspiration and innovation grew the fortunes of the Cornish brewery – and genuinely enriched the wider national portfolio of quality beers – before his life was tragically cut short by cancer, at just 52, in May 2020.
Roger, you made a proper job of a brilliant career. ~ I really only got to know Bram Lowe, through mutual friends, at CAMRA AGM weekends. But his good-natured warmth quickly made me feel like a much closer friend than that would suggest – and I expect others who met him in similar circumstances would say the same.
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He was one of the founders of Norwich CAMRA, and organiser of the earliest Norwich Beer Festivals; and he became the first full-time sales rep, and subsequently sales manager, for Woodforde’s Norfolk Ales, whose Old Bram beer was brewed in his honour.
Bram died in his mid-eighties, also in May, 2020. To date, he is still the only COVID-19 victim I’ve known personally. ~ Mark Wallington was SIBA’s finance director when I was appointed chief executive, in 2007. But he had played a much broader part in the early years of the microbrewing revolution. After starting Archer’s Brewery, in 1979, he was one of the twenty pioneer small independent brewers to set up their own trade association the following year. And his support for the cause never waned, until a stroke took him from us, aged 76, in January 2021.
On one SIBA business away trip, I found myself sharing a room with Mark. I have to say the class of his nightshirt completely overshadowed my ordinary pyjamas. Sleep well, Mark. ~ I was friends with Tony Eastwood for forty-four years. He was chairman of Lincoln CAMRA when I was secretary; I went with him to my very first CAMRA AGM weekend, in Cardiff, in 1978; we were both partners in Tynemill/Castle Rock Brewery; and I was honoured to be on the shortlist of just thirty people allowed to attend his funeral. He was 72, and had fought cancer for a long time before passing away, in November 2020.
Tony and his wife Jude began Small Beer, in 1980, with a modest real ale and specialist beer off-licence. No-one could have predicted then that it would become the outstanding and unparalleled wholesale business it is today. ~ Of all these heroes, Neil Kelso is perhaps least well-known across the industry, since his working life was perfectly encapsulated in the name of the Hands On Pub Company he established to own and run the Victoria Hotel in Beeston, Nottingham. Neil spent his career at the sharp end, equally at home in bar, cellar and kitchen. We shared many happy times together, including our 1986 ‘Pub Van Tour’ of England – just before Neil followed me full-time into Tynemill. Castle Rock’s Chris Holmes and I took our last trip with Neil – a nostalgic weekend in Norwich – eleven weeks before his long cancer battle came to an end, in June 2019. He was only 63. ~ I’m truly privileged to have known, liked – and maybe loved – these fabulous people, and ask you all to join me in raising a glass of your favourite beer to their memory.
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’.
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INDUSTRY SUPPLIERS
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Then here’s what this magazine is all about! We’re a quarterly ‘Product & Services’ platform for the UK drinks production industry So if your business has something to sell to UK brewers , distillers, and cider makers, you can publicise it within our pages.
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EDITORIAL DEADLINE : Friday 4th February
ADVERTISING ARTWORK: Thursday 10th February
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.
PLUS our PREVIEW feature on ‘Who’s Showing What’ at
BeerX 2022
l If you’re exhibiting at the event, here’s your chance to let potential visitors know what they can expect to see and discuss on your stand.
For more detailed information on all these features, visit brewingbusiness.co.uk/features-list/ BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2021/2022
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Brewers/Distillers Benefits BFBi represents the supply chain into the beverage industry 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” industry (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.
ASSOCIATE MEMBERSHIP COST: £235 + VAT per annum
For more information about member benefits, please contact info@bfbi.org.uk
2021 DECEMBER
Friday 3rd MIDLAND SECTION CHRISTMAS PUB TOUR Worcester
2022 MARCH
Friday 4th NORTHERN SECTION LUNCH The Edwardian, Manchester Saturday 26th GHETTO GOLF Custard Factory, Birmingham
JUNE
Tuesday 7th - Wednesday 8th BEVEXPO 2022 Manchester Central - Hall 1
SEPTEMBER
Monday 12th - Friday 16th drinktec Munich
Brewing Food & Beverage Industry Suppliers’ Association 11 Side Strand • Pendeford Place • Pendeford Business Park • Wolverhampton WV9 5HD
Tel: +44 (0)1902 422303 • Fax: +44 (0)1902 795744• Email: info@bfbi.org.uk • Website: www.bfbi.org.uk OVER 100 YEARS SERVICE TO THE BREWING, FOOD & BEVERAGE INDUSTRY
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