Cathyfinal by BREW Magazine

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LAUNCH

March 2014

s brewerie d n a s r e ent brew d n e p e d For in

Petra Wetzel

Brewer of the Month

Ones to watch at:

Manchester Beer and Cider Festival Latest Industry News l Behind the Cumbrian 5 Hop Beer l Interactive magazine

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brew

March

Welcome to the launch issue of BREW, the magazine for independent brewers and breweries. And what an exciting issue it is. Would you believe that we’ve managed to create such an outstanding magazine in just four weeks? From the moment the idea for BREW came together, it has felt like we’ve had something very special. From those initial ideas, our team of writers and designers have created something amazing. In this very first release, we have an interview with Petra Wetzel on page 10, the famed brewer over at WEST Brewery in Glasgow, a full feature on Manchester Beer and Cider Festival over on page 14 and a very intriguing monthly section we like to call Behind The Beer. If it is business and crop information that you crave, then turn to page 24 for as much data as you could possibly need. We’ve even designed some interactive pages that will work with your Smart phone to offer you even more brewing content. All in all, I’m sure that you will agree that BREW is an essential publication for brewers new and old. I know you’re all very busy and probably reading this when you should be doing something else, like cleaning that settling tank, but take a few minutes and see what we and your fellow brewers are up to. Thank you for reading,

Make our magazine come to life whenever you see our Brew play logo... Download the Aurasma app and follow the ‘Brew Magazine’ channel. Scan the page to see even more online content.

Give us a ring on 07792064045

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Editor Joshua Hammond “Lancaster Blonde”

Deputy editor Lucy Aspden

“Lambic sangria”

Design Rachael Moon

“Love the citrus tones Cumbrain 5 Hop”

Web Editor Claire Wilkinson

team brew

“Thatchers Code”

Production Holly Harrison

“Toffee Apple Brothers”

Writers:

What are you drinking this month? Tell us at

brewmagazine.weebly Holly Sutton

“Peroni for me!”

Chris Wosu

“Fosters”

Saima Omar

“Prospect Brewery Silver Tally”

Sarah Robinson

“Marble’s Ginger ‘5.1’”

Kara O’Neill

“Sharp’s Doom Bar”

C ntents

FOR INDEPENDENT BREWERS AND BREWERIES

6. news brewer 9. a newbie brewer of the 10. cider news month 15. brew advisor 16. inside the manchester beer and cider festival 20. interactive pullout calender of march events 23. industry figures 24. behind the beer: cumbrian five hop

All the latest news from the industry

A regular column from Nigel Oseland at Haresfoot

Introducing Petra Wetzel, at Glasgow West Brewery.

What’s the best beer you’ve ever tasted? Check out all your ratings with our new Brew Advisor app.

All the information, interviews and photos you need on the brewers to watch this summer

Take a look at the process behind making one of Hawkshead Brewery’s most popular beers

26. fuggle is named

top of the hops 30. how: farmers markets All the information about stall prices, farmers produce, and everything else you need to know

32. band ale

Discover the marketing benefits from collaborating with a popular band. Iron Maiden, Maximo Park and Kiss are just some of the bands to launch an ale

34. beer and broomsticks The role of women in the history of brewing beer

36.

brewing rules

Top tips for registering as a brewer

news

floody disaster Flooding threatens livelihoods of pub and brewery owners. Rain, wind and snow are causing havoc for people and businesses across the UK, and pubs and breweries are no exception. Darren Matthews, manager of The White Bear Pub in Tewkesbury, is suffering more than most. “Two or three more inches of water and we will be finished,” said Darren Tewkesbury is an area notorious for flooding, as the town is surrounded by a large flood plain and has been affected on previous occasions, most notably and recently in 2007 and 2012. Darren’s pub saw itself submerged under ten inches of water over two days. However, because of the 2007 floods, Darren is unable to take out insurance to cover any damage. “On this occasion we have lost about £2000 in damage to beer stock and the building. Over the next seven days, I expect to see a £3000 - £3,500 loss.” The main problem for Darren is his loss of custom, and without an insurance pay out, Darren predicts that he will be

struggling for money within a few months. RIVER RUNNING: OUTSIDE OF THE PUB “It will be a case of maybe looking into putting the VAT bill back a month or so. If they remain strict on this, it might just close me down.” The community in Tewkesbury has rallied round to keep the pub open and help with the clean up operation: “Customers come in for a pint and pick up a brush and help clear up,” said Darren. Darren intends to hold a free bar evening in the next few weeks to say thank you to the community for all their help, but he’s still left with imminent bills and damages to be paid for. “I saw David Cameron on TV saying he will help businesses that BACKYARD: FLOATING BARRELS have been affected, but that could be a long, drawn out process”, Darren said. “We’re pretty isolated as far as help is concerned”, he added. Despite money worries and the additional bad weather that has been forecasted, Darren remains in high spirits: “I am still open for business. Unless the electric goes off and I can’t serve beer!” WATER-LOGGED: CELLAR SUBMERGED

deadly drink craze NekNomination, the latest drinking craze, has claimed the life of its first British victim and threatens to damage the image of the drinks industry. Issac Richardson, aged 20, drank the deadly concoction of wine, whiskey, vodka and lager before going to vomit. Within two minutes he was unconscious and later died. The NekNomination challenge originated in Australia, but has hit the UK with full force. Intended to be a dare, NekNomination requires participants to down a drink in an unusual way, and nominate others to do so within 24 hours. Taking Facebook by storm, NekNomination has wreaked havoc globally, and in some cases, people have paid the ultimate price.

With parents all over the world pleading for the craze to come to an end, Facebook has spoken out against banning the pages, declaring that it is a liberal platform on which people can share things freely. By allowing members to control what they take part in, people are free to choose whether or not they participate, and they are certainly not forced to do so by Facebook. As the youths of today drink away their inhibitions, the rest of the world is left wondering where this fateful craze will take us next. To find out more visit our website at brewmagazine.weebly.com

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VICTIM: ISSSAC RICHARDSON

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introducing: the waiter in your pocket at henry’s A new app has been launched by managed pub and bar group Tattershall Castle Group (TCG) from mobile provider QikServe, which will allow customers to order and pay for food and drink through their smartphones. TCG director of operations, Ben Levick said: “We’re delighted to be using mobile technology to offer our customers a new way to order food and drink at one of our flagship sites”.

The app, which has been dubbed as “the waiter in your pocket” by QikServe, can be downloaded for free. It can then be used to scan the QR code displayed on all tables in Henry’s Bar and Grill, which brings up the food and drink menu. Customers can then make their selection and pay from their phone. Their order is then transferred to the bar and carried out in the usual way. As any good bar or restaurant at key serving times, Henry’s Covent Garden

gets hugely busy, and despite excellent bar staff, queues are unavoidable. Speaking to the website Beer Today, Levick said: “Ordering and paying by mobile phones gives customers the option to remain at their table all night, rather than leave their friends in order to replenish drinks.” To find out more visit our website at brewmagazine.weebly.com

Brewsters of the world will unite to create a collaboration brew to celebrate International Women’s Day on Saturday 8 March. The event aims to raise the profile of women in the brewing industry, promote beer to women and make money for charity. Claire Monk from Welbeck Abbey Brewery, one of the countries youngest head brewers, is a member of women’s brewing collective Project Venus. Claire says that the idea for the day came about from a chat on their last brew day in January, when all the brewsters came together at Bath Brewhouse to create a chocolate stout The International Women’s Collaboration Brew Day will vary in that it will take place in brewsters’ breweries across the world. The beer that the women will be creating is a 4% pale session beer using the universally available hop Cascade, grown in the UK, USA, New Zealand and Germany. The beer will be unique to each brewery.

Claire says: “The basic idea is that we are all going to be brewing the same recipe, but in our own ways and on our own kits. I think ideally we are going to try and get some of the beers together and to launch them”. Profits from the beer can be donated to charity at the discretion of each brewery. It is understood that donations may vary based on ingredients donated and size of operation. Proceeds may be donated to The Pink Boots Society, the American group, which aims to promote women in brewing, and is also the inspiration for Project Venus. Or alternatively, local charities of the participants’ choice may also benefit. Sign up on the International Women’s Collaboration Brew Day page on Facebook to get involved. Check out our article on the history of women brewers on p34 to see how much this thriving industry has changed.

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sister, brew it for yourself

YOUNG BREWSTER: CLAIRE MONK FROM THE WELBECK ABBEY BREWERY

news

major american malt shortage

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AMERICAN DREAM: SUMMER FESTIVAL

A shortage of malt is limiting Michigan’s booming craft beer industry, and a revival in barley production is needed to feed the state’s expanding brewing and distilling industries. Currently, the state does not have enough malting companies to meet demand for Michigan-made beer and whiskey. In the state there are only two craft malting operations, which process a very small portion of the malt that the many brewers and distilleries will need.

In 2012, the industry pumped more than $130 million into Michigan’s economy. Due to this, farmers in the state have turned a sharp focus to barley, wheat, rye and hops to meet the demand. These farmers are eager to get back in the game. Speaking to Michigan Live Ashley McFarland, part of the Michigan State University’s Upper Peninsula Research and Extension Centre said: “We have farmers in the Lower Peninsula and in the Upper Peninsula who want to

get barley in the ground this spring.” Erik May, co-founder of Pilot Malt House, southwest of Grand Rapids is taking matters into his own hands and believes the growth curve for barley will continue to increase. Speaking to Michigan Live he said: “Five months ago, we were doing three-pound batches in my partner’s kitchen. Now we are doing 2300 pounds a week. We will be outgrowing our facility by next summer.”

Real Ale Ltd. have retained their title as Independent Brewer of the Year at the recent Drinks Retailing Awards. Real Ale Ltd. are known for making a wide range of high quality beers, ciders and perries produced by British micro-breweries, accessible to everyone. Managing director of Real Ale Ltd., Nick Dolan said: “We are really

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the real ale awards royalty delighted to retain the independent beer retailer of the year award. Being recognised by the industry for a second year in a row is a real achievement for everyone involved in Real Ale.” The awards ceremony, which was held at London’s Dorchester Hotel on February 4th, showcases the trade’s biggest highlights and brings

thwaites brewery awaits news of a new site

WINNING ALE: NICK DOLAN COLLECTS THE AWARD

together the leading lights in retail. Speaking to the website Beer Today, Dolan said: “We have to thank all of our loyal customers who have constantly supported us.” He added: “I am extremely proud of our dedicated team who constantly strive to develop our business, and who have continued to maintain excellence.” NO COPYRIGHT OBTAINED

MOVING PLACES: THWAITES TO CONFIRM NEW LOCATION

Thwaites brewery, in Lancashire, has just announced a plan to reinvest in a new brewery that will be more suitable for its future needs. The brewery has proposed to restructure themselves, their packaging and engineering operation at their Blackburn-based brewery. First stages of these plans were originally announced in 2011 when Thwaites was to work with Sainsbury’s

and Blackburn with Darwen Borough Council to seek to redevelop its site. In a statement to the Stock Market Wire Chief Executive Rick Bailey said their current brewery was “inefficient for the demands of today’s market and is reaching the end of its economic life.” “We are therefore proposing today, a further restructuring of our brewing operations, the next stage in seeing through our commitment to reinvesting

in a new brewery locally, that is more efficient and more suitable for the future. That will allow us to do what we do best, which is to brew Thwaites’ delicious beers for our wide range of customers.” These new plans for Thwaites also means that they have placed 60 jobs at risk and they are currently undergoing a consultation process with their employees.

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NEWBIE

E W

FA O G

ER by NIGEL OSELAND

what’s in a name? The name of the brewery is probably one of the most important decisions to be made in the early stages of any microbrewery. The name sets the tone for the beers and the ethos behind producing the beers; the name reflects the brand, it conjures up images to the consumer and it represents the aspirations and values of the brewery. Basically, it’s important. We set up Berkhamsted Brewing Co has the limited business and name for the operating company of our microbrewery. We are based in Berkhamsted, we will brew beer and we are a company or collective – it’s an honest Ronsealesque name i.e. it does what it says on the tin. But I’m not a fan of brewery names that mimic that of their location. I know it adds gravitas and links to the local community etc but I think it just a bit boring and a little too “are you local?” as per League of Gentlemen. I am, however, a fan of the increasing number of double barrelled animal related names: Baby Ox, Black Sheep, Blue Bee, Blue Monkey, Brewdog, Concrete Cow, Dark Horse, Drunken Duck, Gas Dog, Goose Eye, Mountain Hare, Pig Pub, Red Squirrel and Tipsy Toad to name a few. We have opted for the name Haresfoot Brewery – there is a valid reason behind this. The name Haresfoot appears to originate from an old house within the parish of St Peter in Berkhampstead called Haresfoot Hall. We originally planned to locate the brewery in Haresfoot, and we just continued with the name.

For more opinions from Nigel and to see his progress in setting up his brewery check out his blog at: http://haresfoot.blogspot.co.uk

cider news

Battle for Australian Cider Market One of Britain’s most lauded craft cider producers has struck a deal to satisfy Australian drinkers. WORDS JOSHUA HAMMOND

he UK’s second most popular cider brand is set to begin distribution to Australia. After agreeing a contract with Australian brewery Coopers, (originally a Yorkshire-based company) Thatchers will utilise Coopers’ distribution network in the country in order to get their cider to the pumps at local ale houses. Under the arrangement, tankers of Thatchers Gold draught cider will be shipped to Coopers’ brewery from Thatchers’ mill at Myrtle Farm in Sandford, Somerset. The cider will then be kegged by Coopers and distributed to hotels, clubs and bars around Australia. Premium Beverages will also distribute Thatchers packaged cider. Dr Tim Cooper, who has visited Thatchers Myrtle Farm shortly after harvest has said “We expect Thatchers Gold will have a major impact on the draught cider market in Australia. It is highly regarded as one of the world’s best ciders and is a neat fit within our portfolio of quality beers.” According to recent IBIS World figures, demand for cider is one of the fastest growing markets in Australia and the amount being drunk has doubled over the last five years. Speaking on this Martin Thatcher said: “We are really optimistic about the prospect of Gold being enjoyed by our friends in Australia. Cider is experiencing strong growth in Australia, and is being adopted particularly by a new generation of drinkers who are looking for authentic ciders, with heritage, from the UK .” Thatchers Gold is already being served on Australian shores, where the local cider industry is currently worth $306 million. From a 2012 base volume of circa 77M litres (35% growth over 2011), the cider category in Australia has delivered high double digit percentage

growth again in 2013, estimated to be 28% which will push the market volume to nearly 100 million litres for the full year. This growth is forecasted to continue at double digit growth, and whilst expected to slow slightly, is still predicted to deliver a CAGR of 20% in terms of

“We expect Thatchers Gold will have a ma jor impact on the draught cider market in Australia.” Dr Tim Cooper volume over the period 2012 – 2017. IBIS World analysts say it will face increasing competition from imports. Recent competition has come from SABMiller who have begun to distribute popular Swedish cider Kopparberg. Coca Cola Amatil have also relaunched their return to the Australian cider

market with Pressman’s Original Australian Cider and Rekorderlig. In Australia, cider is also a profitable segment for both retailers and manufacturers, generating an average of 33 per cent more revenue per litre than beer. This is due to drinkers buying smaller volumes such as bottles. Asahi Premium Beverages, the Australian arm of the Japanese beverage and food giant Asahi Group Holdings, recently acquired the Australian licence for Danish cider brand Somersby.

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Petra Wetzel Introducing the brewer who uses her Glaswegian heart and German head at WEST Brewery. Her quest for brewing fine beer is admirable. Carving a career as a brewer was â&#x20AC;&#x153;by total accident!â&#x20AC;? Our winner Brewer of the month shares, her favourite batches, the process of brewing and business worries. WORDS SAIMA OMAR

over 500 years, and although it has been in a second-hand brewing kit, “Our kit superseded, many of the same principles was built in Germany in the 80s and was still apply. Also, it lends an authenticity installed in a restaurant brewery in Linz to our beers as being German in style Austria. The owner of that brewery had and ethos. Our head brewer trained in fallen out with his head brewer so it lay Germany and although dormant for 7 years before we’re very much I found it by pure chance. “If I had it my way, I went to Linz to see it, proud to be a Scottish company, we owe a lot breweries that brew liked what was there, paid to German traditions.” less than 50,000hl the man cash for it and Every WEST beer is had it shipped to Scotland per year would the product of carefully and installed in Glasgow. produce the vast sourced barley, hops, It’s a funny system. ma jority of lagers yeast and water, and Really old fashioned in absolutely nothing else. and ales consumed in many respects and we This is the purity law. the UK in the next 10 have a mash filter which More than just a is a bugger to clean but years.” safeguarding of tradition, makes really great beer! the German Purity Law But we also had a superb is an appreciation of the art of brewing computer system designed and built itself. At a time where others are reliant especially for us so we can guarantee on cheaper, faster means of production, that our flagship St. Mungo lager is our Brewer of the Month operates always brewed to the same standard.” on a different value system: purity in The St. Mungo beer is popular at WEST; ingredients and process. So she invested with it is a full bodied fusion between a

SERVICE WITH A SMILE: FILLING A BEER PITCHER AT THE WEST BREWERY

EST was born from the belief that Scotland deserved a Premium lager to be proud of. Petra Wetzel was a student at Glasgow University in the 90s when she realised that there was an undoubted appetite for beer, yet a lack of understanding on what separated the good from the bad. Bavarian born, Petra Wetzel, owner of WEST, comes from a place where beer is diverse and breweries are abundant and was dissatisfied with what was on offer in Glasgow. Petra says: “My dad was a big inspiration to me. When he came over to Glasgow for the first time to visit me, he wasn’t particularly enamoured with the beer on offer, and just as importantly the way it was served was lacking care. So we joked that we would introduce German style lager to Glasgow, and funnily enough we did just that in 2006.” Located at the Templeton building on Glasgow Green, WEST beer is brewed from a true Glaswegian landmark. Petra mentions their pursuit of a new location in order to increase capacity to meet the demands of their beers from all around the world. She adds: “There is no question of us leaving Templeton though, it’s our spiritual home and any other site would be complementary”. Petra was once a lawyer before launching the brewery, as a gesture for her ex-husband in 2006. However, in 2008 the brewery failed. She joked: “My ex-husband couldn’t organise a piss-up in a brewery let alone run one”. It was at this time that she was faced with the business dilemma many can relate to: to buy her business back from the administrators or walk away. Although, she had never consumed a pint of beer before 2008, she took a big jump and went onto a steep learning curve, which has really paid off. Petra says: “It’s a total pleasure to be a part of the brewing renaissance in the UK. Who wants to be a lawyer when you can be a brewer?” WEST brewery is a huge success because they are unique in the way they make their beers in strict accordance with the German Purity Law of 1516, which they believe to be the best way to make a great beer. This law proposed the simple usage of barley, hops, yeast and water in beer making. No chemicals, preservatives, or artificial flavours. Petra says: “The Reinheitsgebot (the oldest food law in the world) carries a lot of weight with consumers to this day. I think people find it impressive that this piece of legislation has been enforced for

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features true Bavarian Helles and a northern German Pils. Naturally carbonated, its malty sweetness is distinguished by subtle hop bitterness. Petra said: “Pale lager is the most popular type of beer in the world, and it is a staple of most German breweries. It is extremely popular in the UK, but still suffers from negative connotations. So I think St. Mungo is a very important beer that people across the country associate with us.” When asked about what she thought makes a good brewing business, Petra says: “I think any brewery needs a clear idea of what it is aiming to bring to the market that is not already out there. You need to find your own niche, whilst making sure not to be led by trends and gimmicks. I think you need to have a few standard bearers - beers that are the hallmarks of what you do best, whilst willing to experiment and innovate at the right moments.” Petra made the news this month, having announced plans to expand her business. She says “expansion has always been on our minds, but in the last eighteen months or so it has become a real priority for us. The size of the project, however, has made it a challenging and lengthy process. We want to make a real statement with our new location, so it has to be just right.” Petra says: “We are also actively looking for a “wee WEST” in the West End of Glasgow, plus a place we could call home in Edinburgh. On a more “modest” scale, we have plans to start

our own Beer Club, with exclusive membership events and incentives.” The industry is a growing one and it is an exciting time for all breweries. Petra said: “ I am currently working with our head chef on a new menu, where we’re putting more of an emphasis of using our own beer in the dishes. It is not a new concept for us, but the team in the kitchen have come up with some exciting new ideas and we are keen to push the boundaries a bit more.” There seems to be many emerging breweries around the UK with 163 opening just last year. Petra says: “If I had it my way, breweries that brew less than 50,000hl per year would produce the vast majority of lagers and ales consumed in the UK in the next 10 years. This would mean we would have even more independent breweries offering an even wider choice of beers to both publicans and the end consumer, and would be employing many happy people in the industry. The reality is that raising finance for such ventures will become ever more difficult, so my fear is that the next few years will see some consolidation within the industry where the mid-sized players get swallowed up by the big guys. But hey, what do I know?” 2014 is set to be a big year for Glasgow with the Commonwealth Games so what better time for WEST’s expansion?

Scan our logo to check out the online gallery of the stunning WEST Brewery.

Every batch of WEST Beer contains: British malted barley They use speciality malts added for flavour and colour which are sourced from the renowned Weyermann Malz in Bamberg, Germany.

Water The soft water of Loch Katrine is perfect for producing the uppermost quality beers. So much so that it is the envy of many brewing contemporaries world-wide.

Hops Sourced from Hallertau, a region of Germany steeped in lager history, these principled hop varieties gift each pint its unique aroma and character.

Yeast An ingredient that holds an air of mystery in brewing. WEST use two strains, but the specifics are top secret, their brewers preserve the secret.

HANDS ON: WEST BREWERS ENSURE THAT QUALITY IS MAINTAINED

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features

Manchester Beer and Cider Festival Inside:

The Manchester Beer and Cider Festival got brewers' heads in a spin when it set up camp in British Cycling's velodrome on January 22nd-25th. We went down to see who was going for gold and to find out where the brewing industry is heading next WORDS CHRIS WOSU

his January, the Manchester Velodrome switched from being the home of Olympic cyclists to hosting hundreds or beer and cider enthusiasts. The Manchester Beer and Cider Festival brought together some of the UK’s top brewers, alongside imported heavyweights, offering visitors a stage full of brewing brilliance. A swift glance at the line-up of breweries, featuring Moorhouses, Robinsons and JW Lees suggested that this would be an event for the rotund, beard-wielding purist. And to an extent - it was. However, mingled in between the masses of middle-aged men, was a younger crowd of men and women – a sign that the industry is changing. A buzz of excited conversation greeted

us on entry, as the first flock of enthusiasts flooded towards their chosen chalice of the day – the beer glass. The unmistakable smell of hops beckoned punters into the corridor, down the stairs and into the main arena. The festival had begun. Inside was alive with the buzz of people perusing the numerous brewery stands that lined the venue. A faint hum could also be heard in the background as cycles whizzed around the outside of the event in a blur of red, white and blue. Our first port of call was the Marble Beer stand. Amongst the bustle of serving eager beer enthusiasts, we caught up with Marble’s Harriet Carr and Ellie Lemming who were on hand to discuss their experience at the brewery’s first ever beer stand at the festival. Harriet said: “With the new bar

we’ve been very, very popular. The signage has been working well for us.” Beer festivals can be a great opportunity for brewers such as Marble to test new products for the first time and the instant

“The trick is to keep it interesting and innovative. We are starting to produce some really unique styles of beers.” feedback from fans is seen as a big bonus. Ellie said: “It’s always nice to get people’s ideas. I think it’s really important to see what people want to drink. After all, if people don’t want to drink

brewmagazine.weebly.com the beer, they’re not going to buy it.” The Manchester Beer and Cider Festival featured more than 300 craft ales, as well as 75 traditional ciders and perries. Competition to stand out was tough and with so much choice, surely the punters couldn’t taste them all? We started to question how much beer a single person can drink at a festival? But judging by the masses of pints being poured as we talked, we’re guessing the answer is “lots”. Ellie happily embraced the competition. She said: “[The industry] can

“It’s always nice to get people’s ideas. I think it’s really important to see what people want to drink.” get a bit saturated so it’s important not to be complacent. People who think they’re the best don’t always stay at the top. So you need to be innovative by coming up with new ideas and new recipes.” It was interesting to meet the two women behind the bar at the Marble stand, for the simple fact that they brought a feminine face to the brewing scene. There was a time where beer festivals were “by old men, for old men.” But this is changing. It was also the case at our next stop, the Ilkley beer stand, where we were greeted by a fresh-faced Nick Smith, their brewery operative. Looking around, it was clear to see that there was a mix of different people in the crowd and he agreed. He said: “Festivals like this are great. It brings together a community varying in

age. We’re seeing younger people getting involved nowadays. It’s just booming at the moment and it’s only going to get better. “The trick is to keep it interesting and innovative. [At Ilkley] we are starting to produce some really unique styles of beers.” He referred us to one of Ilkley’s intriguing new styles – a Siberia 5.9% Rhubarb Saison beer, which according to Nick, went down very well with his customers over the course of the festival. This seems a bizarre concoction but shows the diverse kinds of beer available. Creative beer ideas are the latest competitive tactic for many breweries, but Nick believes it is all good fun. He said: “We try and keep good relationships with other brewers so it is nice to see what everyone else is doing. Events like this bring everyone together. “There is slight competition but it is all in a good vibe. I don’t think there is much hostility between any of the breweries.” This may come as a surprise as a number of UK competitions including the Beer of the North-West, (later won by Hawkshead’s Cumbrian Five Hop) are up for grabs at the festival. A very brief stop at the international beer stand provided a refreshing change to the English ales on offer. Speaking to Tony Evans, it was clear that beer enthusiasts do see the value of imported beers at festivals. He said: “We don’t sell anywhere near as much as the other beers but [imported beers are] popular. A lot of people actually come to festivals looking for foreign beers. “This is part of the attraction. With the cider stalls, it all adds to the mix.” The industry keeps you on your toes, for you will not know what

Q&A

INTERVIEW WITH CAMRA How do you think that festivals like the Manchester Beer and Cider Festival are helping the real ale industry? Festivals are events rather than just somewhere for people to go and drink and people treat them as such. They come along and try a few beers and hopefully when they get back to their local they’ll try the real ales there. It’s kind of a softly softly thing. We get people here who you wouldn’t normally see in a lot of pubs. Do you think the price reflects that approach? Yes, I’m sure that there are some festivals down in London where it might be maybe £50 to get in and you can drink whatever you want. Our average is 2 and a half to 3 and a half pints per person that makes more economic sense. Do you think that this works as a local festival? Because this is a Manchester festival we try and get as many of the local guys involved. But there will be some breweries that we don’t get ahold of their beers. There’s over 100 breweries within 25 miles of this building.

17 SPINNING: OVERLOOKING THE VELODROME

features novelty taste you will expereince. One of many surprises we encountered was strangely appetising. It came in the form of a German Schlenkerla - a Smokebeer that distinctly tasted like smoked ham. We then stopped off at the merchandise stalls. Often overlooked in a hurry to reach the beer stands, they are home to some of the festival’s strangest products: in this case, beer-scented soap. We spoke to a member of staff at Smart Ts, the festival’s official T-shirt supplier, who position themselves at the centre of all the action. “If you didn’t have any of us in the middle [of the venue], what else are you going to have?” he said. “[Selling beer merchandise] helps the festival because it’s something memorable. We rarely get any trouble but can you imagine someone starting a fight wearing a chicken hat?”

After admiring some of the best-sellers at Smart Ts, including a Campaign For Real Ale branded t-shirt, we caught up with our final brewery of the day – Moorhouses. As part of the festival, the company agreed to take part in a “Meet The Brewers” session alongside a small number of other breweries, providing enthusiasts with the opportunity to “get up close and personal” with their favourites. “It’s something different BIG SELECTION: PUNTERS SPOILT FOR CHOICE really,” said commercial try and drive things through that. manager, Stuart Thompson. “It’s “It’s a huge, huge market we’ve fantastic to do the tastings in the forum only just tickled in the past”. [with the other brewers] but we wanted It’s refreshing to see such a to talk about our brewery, how it’s grown, traditional industry move into the 21st and show pictures of our new seasonals.” Century by adopting new technology. This willingness to connect with Alongside the incoming younger crowd its audience is it is clear that the industry is evolving. reflected via the Our whistle-stop tour had now come brewery’s social to an end and it was sadly time to leave. media approach. And with the taste of German Schlenkerla Seen as a key area still on my mind, we headed for the exit. for growth in the Overall, the festival was a great industry, many experience. The reaction from brewers and brewers are now beer enthusiasts was unanimously positive choosing to create and there is talk of the event coming Twitter accounts back to the impressive Velodrome next and websites to year for more beer, breweries and banter. engage with a new audience. “It’s something we Missed this event? Check out our are hugely focused interactive calender on p.20 on now,” continued Thompson. “We have our Twitter account, we have our Facebook BUSY: THE MAIN AREA OF THE FESTIVAL WAS BUZZING account and we

THE SIX BEERS WE TASTED DURING THE FESTIVAL First Chop Brewing Arm SYL

Liverpool Organic Brewery Honey Blonde 4.5%

SYL is a very dark, Black IPA, despite the overwhelming colour, SYL is still a refreshing pint First Chop refer to as “jaggery”.

Subtle honey notes penetrate through a yeast background with a solid malty taste. A favourite of ours.

Elland Brewery 1872 Porter 6.5%

Offbeat Way Out Wheat 4.5% abv

Supreme Champion Beer of Britain has a very rich and almost overpowering taste from the heavily roasted hops.

A wonderful wheat beer with notes of exotic fruits such as banana. The taste lingers on the tongue and remains refreshing.

Dark Star Hophead 3.8% A beautiful pale golden ale with a floral aroma and fruity notes from the Cascade hops.

NO COPYRIGHT FOR ALL

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Calendar

March 2014 27.

Shrove Tuesday

Prestwich B

Wigan Beer

Rotherham Real Ale and Music Festival Ma

38th Lough

Sussex Beer

11.

10.

12.

13.

London Drinker Beer & Cider Festival Camd Leicester Beer Festival Charotar Patidar Samaj, B

SIBA BeerX, Sheffield Ponds Forge Conference Centre, Sheaf Street, Sheffield, S1 2BP

17. 24.

31.

St Patrickâ&#x20AC;&#x2122;s Day

18.

19.

20.

25.

26.

27.

28.

Beer Festival LongField Suite, Prestwich, Manchester, M25 1GJ

St Davidâ&#x20AC;&#x2122;s Day

r Festival Robin Park Indoor Sports Centre, Loire Drive, Wigan Chappel Winter Beer Festival

East Anglian Railway Museum, Chappel, Essex

agna, Sheffield Rd, Rotherham, S60 1DX

hborough Beer Festival Loughborough, United Kingdom

r & Cider Festival Hove Centre, Town Hall, Hove, BN3 4AH Bridlington Real Ale Festival, East Yorkshire

The Spa, South Marine Drive, Bridlington, East Riding of Yorkshire YO15 3JH

15.

14.

16.

den Centre, Bidborough St, London, WC1H 9AU

Bay St/SouthChurchgate, Leicester, LE1 3AE

Hawkshead Brewery Spring Beer Festival The Beer Hall, Mill Yard, Staveley, Cumbria

21.

22.

Ale & Arty Bexhill-on-Sea De La Warr Pavilion, Marina, Bexhill-on-Sea

23.

East Sussex TN40 1DP

Oatlands Fest 2014

Oatlands Community Infants School, Hookstone Road, Harrogate, HG2 8BT

Winchester Real Ales & Cider Festival

Winchester Guildhall, High St, Winchester, SO23 9GH

North Sussex Beer & Cider Festival Drill Hall, Denne Rd, Horsham, RH12 1JF

28.

Chippenham Beer Festival

29.

30.

British Summer Time Mothering Sunday

Olympiad, Chippenham, Wiltshire SP15 3PA

Stockport World Beer Festival

Stockport Masonic Guildhall, 169-171 Wellington Road South, Stockport, SK1 3UJ Harrogate Beer Festival The Crown Hotel, Crown Place, Harrogate, North Yorkshire, HG1 2RZ

editorâ&#x20AC;&#x2122;s pick

I am most looking forward to the Ale & Arty festival, not least because I enjoy the seaside air, but also because of the wide range of ale and cider from all over the country.

For even more festival dates, scan this page and view our interactive calendar and map.

classified

brew w e r b For independent brewers and breweries

april issue st out march 31 22

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Ingredient statistics As you know, there are specific ingredients that are used for brewoing to help in your production process take a look at our recent statistics

A GRAPH SHOWCASING THE FORECASTED RAINFALL FOR EVERY MONTH DURING 2010

LEFT: A TABLE SHOWING RATES OF CROP YIELDS BETWEEN 2010 TO 2013

A GRAPH SHOWCASING THE FORECASTED RAINFALL FOR EVERY MONTH DURING 2011 LEFT: AMOUNTS OF USE OF DIFFERENT TYPES OF BREWING WATERS

A GRAPH SHOWCASING THE FORECASTED RAINFALL FOR EVERY MONTH DURING THE YEARS 2012 AND 2013 RIGHT: A TABLE OF DIFFERENT AMOUNTS OF CERALS USED BY BREWERS

RIGHT: CONCENTRATION OF KEY WATERS IN BREWING

A GRAPH SHOWCASING THE FORECASTED RAINFALL FOR EVERY MONTH DURING 2013

features

Behind the Beer:

The Cumbrian Hop

WORDS: SARAH ROBINSON

Cumbrian Five Hop from Hawkshead Brewery is a tradional beer with a modern twist, successfully blending established English and modern new world hops

rewed especially for the Wetherspoons Spring Beer Festival eby Hawkshead’s head brewer Matt Clarke in 2011, this beer has remained popular ever since. Now Cumbrian Five Hop has won the title as “Best North West Cask Ale” at January’s Manchester Beer and Cider Festival. Hawkshead Brewery is a family owned and run plant set in Staveley, in the Lake District. A team of five brew between five and eight times a week producing around 180 barrels. The brewery expanded in 2010 to increase capacity and developed a glass fronted beer hall and restaurant.

Ingredients: Malt Pale malt forms the basis of all the beer at Hawkshead and Maris Otter Pale is used for the famous sweet and flavoured worts it produces. More heavily roasted malts are then added to give the colour and flavour. For the Cumbrian Five Hop this means adding crystal malt to give a nice golden colour and add a malty body. Vienna malt adds further body to the beer as it is kilned at a slightly higher temperature to the Maris Otter Pale giving it a malty backbone to the beer.

Hops Hawkshead always uses whole cone hops. These come in foil sealed vacuum packed bags, as they always try to use the things which most closely resemble the raw ingredient. The two American hops in Cumbrian Five Star are Citra and Amarillo. They give the beer aroma and provide the prime flavour. Both hops are citrusy but Citra is zestier and has a stronger smell and flavour. The American hops contrast with the three British varieties, Fuggle, Golding’s and Bramley Cross, which are all there for bittering purposes.

PROCESS: 1. The Grist Case The grist case is always loaded the day before so that it is ready for the brew the following morning. The brew usually takes about half a tonne of grain, or about sixteen sacks of mainly pale malt. The coloured malt is weighed out and used in smaller quantities. A thousand litres of water is heated to around 70 degrees in the hot liquor tank before being mixed with the grain from the grist case. They are mixed together in a pipe on the way to the mash tun, which saves some of the brewing process.

3. The Under Bath

The wort goes through the underbath to the copper and this process is quite slow. It takes over one hour and 45 minutes. If the liquid is run off too quickly then the sugar will be left behind in the grain. The brewers take gravity samples to check the density of the sugar and if it is really high they pour more hot liquor over the grain to dilute it.

2. The Mash Tun The strike temperature when the water and grain are mixed is 65 degrees, the optimum temperature to release the sugars from the grain. The mash is then allowed to steep for an hour before running off the wort. The wort is then taken from the mash tun by a pipe, which is connected to the underbath. During the run off, hot liquor is poured over the grain with a sprinkler type contraption at the top of the copper to get every bit of sugar.

brewmagazine.weebly.com The Left Over Grain and Hops

5. The Fermentation Room The room is kept at 20-22 degrees so that the yeast stays active and ferments. The yeast is pitched into the wort. Fermentation takes between three and four days. This is checked closely twice a day and temperature and gravity readings taken. Although fermentation takes three or four days, it stays in the room for a week to ensure that all the flavours from the yeast get absorbed by the beer. Because Hawkshead uses a lot of hops the yeast takes on a fruity flavour. The yeast is skimmed from the tanks at the weekend and refrigerated for use in the next brew. When the beer reaches the right gravity, the fermentation is halted.

4. The Copper The wort is kept on a rolling boil for one hour and first the bittering hops are added. Then five or ten minutes before the end of the boil the aroma hops, Citra, and Amarillo along with a bit more Bramley Cross are put in to retain their flavour. Temperature is reduced from 100 to 18 degrees using a metal plate heat exchanger. The resulting hot water is saved for the hot liquor tank, an energy saving and economic process.

7. Racking into Casks Hawkshead mainly fill nine-gallon casks, but also provide 18-gallon casks to pubs, which can sell large volumes, or to beer festivals. They use an automatic racking machine, which adds findings to the beer saving time and labour and cutting wastage.

6. The Conditioning Tanks The tanks are kept in a blanket of nitrogen gas to prevent any air from deteriorating the beer. The beer is then left to condition for three days to reduce the yeast in suspension. The yeast count is measured and the flavour profile checked, all being as it should be the beer is racked into casks.

Nothing is wasted in the brewing process, making the plant ecologically sound. A farmer takes all of the left over grain to feed his cattle and pigs There is no sugar left in it but plenty of nutrients are left behind. Another farmer takes the waste hops from the copper, dries them and uses them as bedding for his livestock. As well as aiding efficiency it cuts the waste disposal costs and helps the local farming community. Cumbrian Five Hop is truly an international standard beer with a local heart.

8. Bottling Ten percent of Hawkshead business is in bottled beer, which is sterile filtered or pasteurised to give it a longer shelf life and ensure it reaches the customer in top condition. Although they have a small scale bottling plant, this is reserved for small runs of limited edition beers. Cumbrian Five Hop is outsource bottled so it is taken from the dual purpose vessels at the front of the brewery by tanker and returns to the brewery bottled and stacked in pallets.

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The fuggle is quintessentiall y English but is disease threatening to wipe out one of the UK’s most popular hop varieties?

fuggle

WORDS: KARA O’NEILL

uggle is an English classic. Discovered by Richard Fuggle in 1861, and introduced to the brewing market in 1875, this variety of hop has a rich and successful history. Fuggle hops, named after their founder, were originally, and still are, grown in Kent. These hops are most commonly used as an aroma agent in beer. In the past, they were also used as a bittering agent, but this became less economical after higher alpha variety hops were discovered and introduced to the brewing market. Its aroma is often described as herbal and woody with delicate mint, grass and floral tones. Fuggle hops are used in many styles of English ales and are highly popular in the UK market. So, what do you need to know? GROWTH, HARVEST AND STORAGE

The Fuggle hops mature early to midseason. The yield for this hop is low, about 1050 – 1350 kg/hectare. They have a moderate growth rate and a moderate to excellent storage capability. Fuggle maintains 70% - 80% alpha acid contents after 6 months of storage at 20 degrees Celsius and has good pickability. POSSIBLE SUBSTITUTIONS Fuggle American variant Williamette: American variant. Styrian Golding (Savinja Golding): Slovenian variant. But as it stands, the Fuggle hop is under significant threat. Will Rogers, sales manager at Charles Faram & Co., said: “Its susceptibility to

“Wye Hops has had a primary objective to develop varieties with the flavour characteristics of Fuggle” Verticillium Wilt has meant that its acreage has been in serious decline.” Verticillium Wilt often begins as a mild, local infection which strengthens year on year. It causes discolouration in tissues, stunting and premature defoliation and death. Once a plant is infected, it is impossible to cure. Verticillium Wilt can be commonly found in temperate climates and areas that have been irrigated. In fact, once the disease has taken hold, the crop will need to be replaced with a resistant variety, or a new crop that is not susceptible to the disease will need to be planted in its place. This is where Wye Hops comes in. Wye Hops Ltd is a subsidiary of the British Hops Association and is a vital research centre dedicated to the breeding of English hops and more specifically breeding new disease resistant varieties of the UK Fuggle. Alison Capper, a British hop grower and member of the British Hop Association, said: “The British Hop Association’s breeding programme, Wye

ALISON CAPPER: FARMER AND MEMBER OF THE BRITISH HOPS ASSOCIATION STANDS PROUDLY IN FRONT OF HER BRITISH HOP

brewmagazine.weebly.com THE BRITISH HOP GROWING SEASON

Alpha Acid Composi5on • 3.5% -‐ 6.5%

The hop is perennial and usually begins to shoot in April, depending on the Spring climate. Farmers will begin stringing of tall hopyards and hop gardens, although this can be done in winter. Natural Coir string is used for the hops to climb. The stringing is done by hand and the structure can be up to 6 metres high. A long pole called a monkey is used to help with this process. From April hops are tied or twiddled on to each string. The shoots must be tied clockwise, in groups of two or three. Again, this is one by hand During Spring, crops are closely monitored for any diseases or irregularity in their growth. It is here that spray programmes are carried out to attempt to prevent the outbreak of certain diseases. By July, the hops have reached their full height. They come into burr for approximately 3 weeks, and then are three weeks in hop before they reach full maturity. The monitoring of disease is particularly important at this point as an outbreak can damage the entire crop. The UK harvest begins in early September. Hops are harvested mechanically. The hop is separated from the leaf and the hops are placed in an oast to dry. They are then packed into bales weighing between 70 - 85kg. Hops contain over 80% moisture but the drying process reduces this to just 10% meaning that the hops can be stored.

Beta Acid Composi5on • 2.0% -‐ 4.0% Co-‐Humulone Composi5on • 27% -‐ 33% ACID COMPOSITION OF FUGGLE

Total Oil Composi6on • 0.7 -‐ 1.1 mL/100g Myrcene Oil Composi6on • 25% -‐ 30% of total oil Humulene Oil Composi6on • 30% -‐ 38% of total oil Farasene Oil Composi6on • 6% -‐ 8% of total oil OIL COMPOSITION OF FUGGLE

Hops Ltd has had a primary objective to develop varieties with the flavour characteristics of Fuggle but with improved resistance to pests and diseases. “With support from the IBD (Institute of Brewers & Distillers), a crossing programme was initiated and, following harvest of the resulting progenies in 2010, selections were made. One of these, coded 19/6 and yet to be named, has now been found to have resistance to wilt.” This year will see farm-scale planting of the 19/6 in order for its yield potential to be assessed.

DISEASED: A NEW FUGGLE HOP IS RESISTANT TO VERTICILLIUM WILT

PROCESS: AFTER HARVESTING, HOPS ARE DRIED AND STORED

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farmers markets

BIG CHEESE: TEIFI FARMHOUSE CHEESES AT HAVERFORDWEST FARMERS’ MARKET

Develop your business by expanding into the thriving farmers market industry. Haverfordwest leads the way as it celebrates its local produce. WORDS HOLLY HARRISON

he history of farmers markets is almost as old as civilisation itself. Built on the concept of selling produce farmed from the land, farmers markets celebrate the agricultural bounty of the land and the quality products we gain from it. Despite suffering a huge decline due to the expansion of supermarkets and the ability to import food from all over the world, farmers markets are starting to thrive once more. Independent companies are embracing farmers markets to sell their locally sourced produce. Voted into the top ten farmers markets in the UK, Haverfordwest Farmers Market is one of leading markets in the UK when it comes to selling local produce and is living proof that the market industry is booming. Established in 1998, Haverford West was the first market in

Wales to be certified as a true Farmers Market. Farmers markets are becoming increasingly popular with the public and more people are buying organic, locally sourced products as opposed from big chain supermarkets. F a r m e r s markets allow people to go back to the roots of their craft and focus on the land, as observed by one visitor who loved what the seasonal produce had to offer. So what can your local farmers market do for you? With an average footfall in Haverfordwest of 5,000 per market day, farmers markets open up your business to a wide range of passing trade. By linking your produce to a respectable market, you are increasing the standard of quality associated with your product. New customers will be attracted to your product, not only in its own right, but also due to the high

standard of the market where it is sold. With markets increasing nationwide, the potential amount of publicity available for your product is also on the rise. Brewery owner and farmers market manager, Chris Gooch from Teme Valley Brewery says: “It is a good way to introduce people to the beer so that they can seek them out in their local shops and pubs.” As the principle feature of a farmers market, food is another exciting avenue to explore. Home-made, locally sourced products are replacing shop bought processed foods and could prove to be the perfect partner to your beer. Linking your beer to a particular food can widen the scope of your customers to an entirely new market, whilst also complementing the flavours in your brew.

brewmagazine.weebly.com So, down to business. Why are farmers markets for you? With over 500 markets in the UK, there are plenty of opportunities to increase you customer base and potentially increase your revenue. Farmers markets enable you to sell directly to your customer and cutting out the middleman results in less expenditure of transport and packaging. This also makes this method of selling more environmentally friendly, linking in nicely with the authentic, traditional feel of home-brewed beer. Farmers markets also come with a certain degree of assurance and a reputation of high-quality produce. The National Farmers Retail and Markets Association (FARMA) manages and evaluates the success of individual markets and have offered awards to over 250 farmers markets. Specific criterion are put in place by FARMA. These rules can also be extended by individual markets. London Farmers Market, 2012 Farmers Market of the Year for Queen’s Park, have specific rules that limit a number of participants. Cheryl Cohen, representing the London Farmers’ Market, said: “We have quite strict rules which unfortunately prohibits brewers from selling with us. We ask that drink makers use ingredients they grow. You must press, mix, bottle, and mature wine, beer, spirits, juice, and cider exclusively from ingredients you grow. You may buy minor ingredients such as spices and ginger.”

Although these rules can be limiting, they result in only the highest-quality products being sold on the market, and the reputation of locally sourced produce remains in-tact.

FARMA Rules And Regulations The principal producer or a representative directly involved in the production process, or a member of the family, must attend the stall. All primary, own produce sold must be grown, reared, caught by the stall holder within the defined local area. All secondary, own produce must be brewed, pickled, baked, smoked or processed by the stall holder, using at least one ingredient of origin from within the defined local area and that ingredient must be substantially altered - e.g. the sale of homemade cottage pie made from beef reared by the stall holder in the defined local area. Information should be available and publicised to customers at each market about the rules of the market and the production methods of the producers.

Q&A

Kate Morgan from Haverfordwest’s Farmers Market:

How much it costs to hire a stall and what does it include? Cost of stall is £23.00, includes 6x8 covered stall and table.

How many people come to the markets on average? Average stall numbers is 20, Average footfall is judged by the footfall going through the riverside shopping area, so approx 5,000 in the times of the market .

Are there any limitations on what or when you can sell? Application is necessary, run under certified farmers markets rules, so all attendees products must be grown, baked, brewed by the seller.

What are the benefits? Selling direct to the public, gets good feedback and good advertising and good income

Do you need a license? The Haverfordwest FM has a license for selling alcohol for retail only.

For more information visit: www.localfoods.org.uk/news www.farma.org.uk www.gov.uk/farm-shops-andfarmers-markets

SUNNY SPIRIT: PAT AND HER DAFFS

marketing

Band ale WORDS CHRIS WOSU

usic and beer go together like England and gloomy weather. There is something quite special about a live music experience enriched by the aromatic taste of hops. Collaboration is the favoured strategy for some of the world’s most innovative companies, but the possibilities are achievable in any industry by any company no matter what their size. The brewing industry is the latest to beginning to dabble with brand collaboration as a new marketing tool. Many breweries are working to develop partnerships and innovative marketing campaigns by joining forces with some of the world’s most popular bands to

Trooper

By Iron Maiden’s lead singer Bruce Dickinson and Robinsons, has become one of the most in-demand beers in history. “Deep golden ale with a hint of lemon” The brew is dominated by malt flavours and citrus notes that come from a blend of Bobec, Goldings and Cascade hops.

Maximo No.5

By Maximo Park and North Shields brewer Mordue is aptly named because of its 5% ABV “They came across and tried various different types of beer, and decided on a slightly ambery hoppy beer” It was released to coincide with the band’s fifth studio album Too Much Information.

Australian Hardrock

By AC/DC and German brewer Karlsberg. “fire up your tongue like TNT” The pale lager is brewed in accordance with the German Purity Law of 1516 and therefore the ingredients do not include anything other than malted barley, hops, yeast and water.

Fancy making your own band? Enter our competition on the website and upload your own original song for your brew www.brewmagazine.weebly.com

brewmagazine.weebly.com From Motorhead to Pearl Jam, lagers to American porters, bands and brewers are collaborating to produce signature beers. Partnerships are a great opportunity for both and strong brand affiliations can result in higher revenue for brewers. produce their own signature brands of beer. From Motorhead to Pearl Jam, lagers to American ports, partnerships with bands can be a great opportunity for both music fans and breweries alike. Developing your business in this way can allow you to reach new target audiences, build brand value and bring your business’s marketing inline with twenty first-century century tactics. Brand association is a key driver of intangible brand value and can help small limited companies to strengthen their long-term business plan.As customers become increasingly wary of traditional marketing strategies affiliations between brands allows your brew to be associated with the experiences your drinkers most enjoy.

Destroyer

Beer is the latest brand extension by Kiss, following coffins and wine. They collaborated with Swedish brewer Krönleins Bryggeri. “Easy-to-drink beer in the best German tradition” It is produced carefully to create a large head and balanced bitterness in an attempt to imitate an original ‘Pils’.

Bastards Lager

The colourfully-named pale lager was created by Motorhead and Krönleins Bryggeri for the 2012 Sweden Rock Festival. It is currently only available in Sweden. NO COPYRIGHT FOR ALL

Drummer Mikkey Dee said: “You’re never too old for rock ‘n’ roll and good chilled beer. That always works well together!”

Faithfull Ale

By Pearl Jam, in collaboration with Dogfish Head Craft Brewery, it is a celebration of Pearl Jam’s twentieth anniversary and its debut album Ten. A Belgian-style golden beer is hop heavy and contains additions of blackcurrants. Dogfish’s Sam Calagione said: “We believe in celebrating the breadth of our whole portfolio and we feel an affinity for Pearl Jam”.

diverse brewers

s k c i t s m o o r b d n a r bee Beer making has been seen as a man’s domain for hundreds of years but traditionally, this was not so. Back in the Middle Ages, boiling hops was very much women’s work. Fast forward to 2014 and females are once again breing up a storm WORDS SARAH ROBINSON

ane Peyton, Ocado’s beer formed a Brewers Guild but as women expert, beer sommelier and were not permitted to join, the ale-wives author of School of Booze, became marginalised. It is possible and Beer O’Clock, has extensive that false rumours and accusations of knowledge on the history of beer and the witchcraft were levied at women in role that women have played in its creation. order to force them out of business. Many of the women who were accused These days, more and more women of witchcraft and executed in the medieval are joining the industry as brewers. era were brewers and in fact, much of the CAMRA have listed 12 examples of iconography we associate with witches brewsters but believe that many more today, actually comes from brewing. are working in the industry. Exact figures The broom was not only used to are not available, though it is clear from sweep and keep the brewing area tidy. looking at brewery lists that there are Anyone selling beer in the middle ages number of female brewers and women was required to display an ale-stake, above working in prominent positions in the their door. The ale-stake was a pole with industry. This trend looks set to continue. foliage resembling a Sophie de Ronde has witch’s broom. This “A lot more women been head brewer at would alert customers Brentwood Brewing to the fact that beer are becoming more Company since 2008. was available, acting interested in the Sophie says that she like a pub sign for “discovered the wonderful people, many of whom craft beer market” world of flavour and styles would have been of beer” when she started illiterate at that time. Cats were handy working in a real ale pub, in what she then in scaring off the rats and mice that believed to be an “in-between job”. This would have been attracted to the barley. ignited her ambitions and she approached The bubbling cauldron image Brentwood, a supplier to the pub, who associated with witches would have welcomed her to the industry. “In this job originated when the boiling water and I started to learn about the brewing trade, malt cooled, creating a froth like bubbles doing courses, experimenting and learning on the top of the cauldron In those days from others brewers”, she says. Sophie adds people would not have understood that a degree in science came in useful how yeast works and it may have when learning about the technical aspects. seemed as though magic was at play. Sophie has not encountered sexism Ale-wives wore large pointed hats to sell in the industry, but says: “There are a their wares at market to make sure that few of the older generation drinkers they could be easily spotted in a crowd. who are a bit surprised to see a female Jane believes that as brewing became brewer, but are always supportive”. more profitable women were forced out of The attitude of ale as an old man’s the industry. A small number of brewers drink is also disappearing. Sophie says:

NO COPYRIGHT OBTAINED

CHEERS: JAYNE PEYTON MAKING A TOAST

“The industry is changing very quickly at the moment and a lot more women are becoming more interested in the craft beer market. Beer is becoming more accepted by women, it is more frequently drunk out of different, more elegant glassware. The flavours are becoming bolder and more vibrant, which I feel is encouraging more women to drink beer.” In March 2011 a women’s brewing collective, Project Venus, was established to promote and educate women in beer. As well as raising the awareness of women in the industry it aims to raise the profile of beer among women drinkers. The group get together every few months to create a brew. Sophie has not only made good friends through the group but also uses the group for support. “If we have any technical issues, someone

brewmagazine.weebly.com

IN THE COPPER: CLEANING THE MASH TUN IS GRITTY WORK BUT SOPHIE DE RONDE IS STILL SMILING

HEAVY WORK: SOPHIE lOADS THE GRIST CASE

will have some advice. The same goes for any servicing issues, or advice on the best wholesalers or beer festivals.” Sophie has some advice for any aspiring brewers saying it is important to learn as much about the industry as possible: “It isn’t an easy industry to be in. The number of breweries in the country is now beginning to put a bit of a strain on sales. This means that your beers have to be stand out beers, top quality and flavours. Reputations spread fast within areas and so I think that you must be able to produce good quality beer from the start. Though it can be a hard industry to be in, Sophie says: “It is great fun, you meet and make lots of friends and it’s a friendly and welcoming industry.

ANCIENT: CAULDRON USED BY BREWERS

BEHIND THE BAR: SOPHIE SMILING AS SHE PULLS BEERS AT BRENTWOOD BREWERY

BREW’s TOP TIPS

The rules and regulations for registering as a brewer

If you’re producing beer for commercial reason and the strength exceeds 1.2%ABV you need to be registered as a brewer with HMRC, which results in paying Beer Duty.

If you’re producing cider or perry for commercial reason and are making less than 7,000 litres in 12 months there is no need to register or pay duty. Simply complete a CP 33 with HMRC and start brewing.

If your beer production doesn’t exceed 60,000 hectolitres in the last year you may be eligible for a reduced rate of Beer duty under the Small Breweries’ Relief scheme.

If you produce or package beer, cider or perry on more than one premises they all need to be registered with HMRC.

5. Rules of registration mean you must keep up to date and accurate

records and accounts, calculate any Beer or Cider Duty due and pay this by direct debit.

Once your beer is either put into any package, removed from the brewery, consumed, lost or fit for consumption, it is classed produced and is liable for Beer Duty.

Cider and perry is any drink created from fermented apple or pear juice and is recognised as produced and liable for duty payment as soon as it has exceeded a strength of 1.2%ABV.

General Beer Duty is £19.12 per hectolitre % of alcohol, and most beers are charged this. High Strength Beer Duty at a set price of £5.09 added to the general duty. Beer produced with a lower strength is only required to pay duty of £9.17.

If you add spirits to your brew your duty will increase and you will be required to pay the Spirit Duty rate.

10.

The following applies to any fermentations of apple or pear juice which began on or after 1st September 2012: 35% of the pre-fermentation mixture must be apple or pear juice, the finished product must contain 35% apple or pear juice, the minimum gravity of the juice must be 1033 degrees before and after the fermentation process.

Find out more at: https://www.gov.uk/alcohol-duties