The Brewers Journal - Canada edition, Autumn 2018

The magazine for the canadian brewing industry

Brewers J o u r n a l

Autumn 2018 | issue 10 ISSN 2398-6956

Collective Arts Creative collaboration in Hamilton, Ontario

24 | 9 mile legacy: neighbourhood brewing

33 | Merchandise: the branding opportunity

39 | cleaning in place: essential to your brewery

le ad e r

creative collaboration

M

uch is often made of which city, town or country is more of a brewing powerhouse than the other. But surely, variety is the spice of life and the beauty of beer is that it isn’t confined by geographical boundaries. A brewery in Quebec could take influence from an outfit in Denver, while a business from Manchester, England, could take cues from one of Ontario’s finest.

By learning from each other, and the knowledge sharing that comes with it, the brewing industry is a richer place. It was therefore incredibly rewarding to see the inaugural Brewers Lectures in Canada prove a hit with its debut event in Toronto.

To have such a diverse number of topics discussed and debated shows there is a thirst for knowledge and I’m certain future events will be even bigger and better. Well done to Richard and the team, and keep your eyes peeled for future announcements on where they head next.

Speaking of crossing boundaries and blurring creative lines, this issue’s cover stars, Collective Arts Brewing, are an established force in Hamilton, Ontario.

But equally, they are making waves in North America and Europe, too. Pop into a bottle shop recently and you could pick up one of their beers, or many collaborations, in places such as New York City and London, UK, among others.

Co-founded by Matt Johnston, the business started out with the following mission statement.

“Fusing the creativity of brewing with the inspired talents of emerging artists and musicians from around the world.”

They’ve stuck to their guns and such a considered, genuine approach to collaboration with other creative minds in the music and art space is resonating with consumers. But most importantly, the beer is excellent, too. Turn to page 14 to read our in-depth interview.

brewersjournal.ca

editor's choice The story of 9 Mile Legacy, as told by Sabrina Pirillo - page 24

Elsewhere in this Autumn edition of the magazine, we look at the importance of brewery hygiene. As a brewer, you put your reputation on the line every time someone drinks your beer. Therefore, an essential way to ensure every beer you pour is worthy of putting your brand on it, is to have a comprehensive and consistent cleaning regime. The brewing industry, like any other, has developed, advanced and transformed in its lifetime. And the way breweries maintain and clean their equipment is no different.

We caught up with some the experts in the field and also spoke to some of the leading names in the arena of brewery merchandise too, and discussed how products such as apparrel can be a boon to your business.

I hope you enjoy this issue and thanks again for all of your support.

Tim Sheahan Editor

Autumn 2018

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c o n t ac t s

contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592

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SUBscriptions The Brewers Journal is a quarterly magazine mailed every Spring, Summer, Autumn and Winter. Subscriptions can be purchased for four or eight issues. Prices for single issue subscriptions or back issues can be obtained by emailing: sales@rebymedia.com

CANADA One year: $39 International One year: $49 The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal is printed at Stephens & George, Merthyr Tydfil UK.

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Autumn 2018

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal Canada ISSN 23986948 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA, UK. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA, UK. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.

Brewers Journal Canada

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ONTARIO CRAFT BREWER OWNED

co nte nt s

contents 52

33

60

39

24

Cover story 16 - Hamilton, Ontario-based Collective Arts Brewing discuss their love of fusing creativity in beer with the wider world of art, music and beyond

Meet The Brewer | 9 Mile legacy

COMMENTS

24- 9 Mile Legacy Brewing is a story of collaboration, growth and good neighbours. It’s a story of our two families that have weathered hard times and celebrated good times together for the better part of a century. They are carrying on generational tradition of working together and Sabrina Pirillo tells their story

46- Roger Mittag on the changing nature of beer 48- The democratization of craft beer 50- Ren Navarro on diversity in the industry 52- Employment law in focus 54- Jeff Sommer on labelling 56- Ekos assess brewery management 58- Deciphering date codes

sector | merchandise 33- Why giving customers something that is useful to them, reinforces their passion for your brand, values and beers

crossing continents | wylam 60- Wylam Brewery of Newcastle, England, on their successful approach to modern beer

focus | cleaning in place 39- As a brewer, you put your reputation on the line every time someone drinks your beer.

Therefore, a comprehensive and consistent cleaning regime is essential

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Autumn 2018

science 68- The impact of fermentation on innovation 71- Analysing quality in Ontario 74- Microbial Stabilisation of beer

Brewers Journal Canada

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n e ws

Toronto hosts inaugural canada Lectures

C

ollaboration, the relationship between established and newer breweries, and the growth in sour beer

were among the key topics discussed and debated at the inaugural Brewers Lectures Canada.

Nearly 100 brewing professionals attended the successful event, which was held at ZoomerPlex in Toronto. The Brewers Lectures have been running for two years in the UK and Ren Navarro, founder of Beer.

Diversity., was the perfect host for the first Canadian instalment. Navarro opened the event with a talk on diversity in the beer industry before John Keeling, global ambassador and former head brewer of revered London, England-based Fuller’s analysed the relationship between established breweries and newer, craft businesses. He also ask what defines a great beer.

“You need quality & consistency balanced with flavour and character. A great beer has these in perfect balance,” he explained. Brian Perkey from Lallemand Brewing

Laba argued that you should collaborate with people you can learn from and whom you respect and admire.

The evening was wrapped up with Alain Thibault, a

placed the spotlight on the growth opportunities in sour

renowned sommelier representing Brasseurs Du Monde

beer while Dr. Doug Mancosky from Hydrodynamics

in Quebec, who delved into beer infusions and flavours.

and Julian Holland from Radical Road Brewery delivered

Beer and snacks during the day were kindly provided

a joint-talk on cavitation technology and its use in the

by Brunswick Bierworks, Amsterdam Brewery, All or

brewing process.

Nothing Brewing, McSweeney’s and Spudniks.

"Cavitation pressure fluctuations help to push the beer

“With the success of the Toronto edition, it is clear that

deeper into the particles opening pits, pores and other

the Canadian craft brewing industry wants to continuously

structures in the hops,” they said.

learn and connect with others to inspire change, generate

Josh McKinney, CEO of brewery management

discussion and share brewing expertise, explains Richard

business Ekos delivered some home truths on the signs

Piotrowski, event producer of the Brewers Lectures and

of why your brewery may be failing. He explained that

bureau chief for Brewers Journal Canada. He added: “We

failure to invest time, failure to lead by example and

look forward to extending this platform to other Canadian

lack of accountability are all common reasons behind a

regions.

faltering business but offered up a raft of solutions and routes to improve operations.

Elsewhere, Mike Laba and Lodewijk Swinkels from Brunswick Bierworks extolled the virtues of collaboration.

Muskoka Brewery details release schedule

M

"These events could not have taken place, without the support of our partners: DME/NSI, BSG Craft, Fermentis, Anton Paar, Minken Employment Lawyers, and TNG Prologix.”

Hibernating Grizzly grisette. The golden Grisette comes in at 4% and boasts a light-bodied, soft malt character with a fresh tart lemon flavor and a hint of clove and banana with

uskoka Brewery has detailed its latest beer release

a dry finish. It’s available as part of the aforementioned

schedule with a raft of styles fit for the cold autumn

Survival Pack and as single cans from mid October.

and winter months.

The Ontario-based outfit has outlined its newest beer

In addition, Muskoka is showcasing a number of iterations of its Double Chocolate Cranberry Stout.

releases that include the return of its popular Survival

Drinkers can sample bottles from 2014 onwards from

Pack collection of beers.

November 1st, while the 2017 and 2018 editions follow

The six-pack of 473ml cans, which is now available,

in retail shortly after. The schedule is rounded out by

comprise Craft Lager, Detour, Mad Tom IPA, Cream Ale

its Kawartha Dairy partnership and the resultant Salty

and the reappearance of its award-winning Shinnicked

Caramel Truffle Bock collaboration, which arrives this

Stout. It also features a 2018 Moonlight Kettle Graduate:

month.

brewersjournal.ca

Autumn 2018

13

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The Exchange Brewery scoops awards

T

he Exchange Brewery, based in Niagara-on-theLake, picked up both Gold and Bronze at the recent

15th annual Ontario Brewing Awards.

The brewery picked up accolades for its Peppercorn Rye Saison in the Farmhouse Blonde category and also its Grand Cru in the Barrel-Aged Red Wine category.

“The brewing staff is extremely pleased to take home two awards for some of our favourite barrel-aged beers.

We are also very proud to have our Peppercorn Rye Saison take home a gold because it really showcases the ethos of our brewery and our love of dry, funky saisons," explained Sam Maxbauer, head brewer at The Exchange Brewery.

“I’m thrilled to see my favourite of our non-sour barrel aged beers, the Peppercorn Rye Saison, taking home a

These 2018 award wins follow in last year’s footsteps,

Gold medal.” added Robin Ridesic, CEO and founder of

where The Exchange Brewery won gold, silver and

The Exchange Brewery.

bronze. Winners of the awards were announced at

She added: “I love the subtle flavours from the rye and

Berkley Church in Toronto. The evening highlighted beer

peppercorns that add such a depth to this beer – and of

from breweries across Ontario in over 40 categories and

course the funk from the brett! Glad the judges love it as

submissions were evaluated by a team of Beer Judge

much as I do.”

Certification Program (BJCP) judges.

Great Lakes Brewery expands core range

O

ntario-based Great Lakes Brewery has added Octopus Wants to Fight IPA to its core range,

keeping it in year-round rotation.

The 6.2% American style IPA will join Canuck Pale Ale, Pompous Ass English Ale, Blonde Lager and Red Leaf Lager year-round and will continue to be packaged in 473ml cans and kegs of all sizes.

Peter Bulut, owner of Great Lakes Brewery, explained: “Personally, I’m very excited about this beer joining our other year-round brands. It was always one of my personal favourites in our Tank Ten series of beer and I looked forward to each release.

“We’ve heard from thousands of GLB supporters over the years hoping we’d consider making Octopus available 365 days a year and it’s a great day for us to be able to commit to it.”

Octopus Wants To Fight, which first made its debut as a one-off limited release in 2015, then graduated to its Tank Ten series of beers. Based on customer loyalty and a cult like following, Octopus joined the rotating IPA LCBO release schedule in 2016.

“As one of the more popular IPAs in our vast portfolio, customers from Thunder Bay to Toronto, Windsor to Ottawa, and places in between, have asked us repeatedly over the years to add Octopus to our line-up full time and

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Autumn 2018

we’ve listened,” he added.

Bulut said: “It pours a burnt gold edging into a dull orange complete with a tight white head.

"Lots of tropical fruit, pineapple, orange pith, abound from the glass with each whiff, followed by a walk in the woods as pine, evergreen and some herbaceous notes are picked up.

The first sip provides a touch of sweetness, some dank grass and pine needles, then right into “juicy fruit”.

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N e ws

Cowbell Brewing Co eyes expansion

B

lyth, Ontario-based Cowbell Brewing Co is to increase its educational and packaging facilities with

the latest stage of its expansion.

The company has purchased the former Emergency

late 2020.

“We are excited about this expansion opportunity,” said Grant Sparling, Cowbell’s Chief Development Officer.

He added: “We are pleased to be one part of the

Services Training Centre (ESTC), south of Blyth, from the

economic revitalization underway in the village of Blyth

Township of North Huron.

and across Huron County. Great things are happening.”

The 18,000 square foot building sits on 7-acres, adjacent to the Cowbell brewery and, subject to engineering and environmental inspections, this deal will close by late November.

For the next year, the North Huron Fire Department, Huron County Emergency Services and Tuckersmith

In the summer, Cowbell Brewing Co welcomed the 150,000th guest at its craft brewery and restaurant.

Cowbell, which opened on August 7th, 2017, has welcomed guests from across Canada, the United States and more than 30 countries.

Sparling explained: “We are humbled by the

Telecommunication Co-operative will continue to operate

enthusiasm and the response to the beer, the stories and

from this location, while new facilities are built elsewhere

this farm destination. We are thrilled to have welcomed

in the village.

over 150,000 guests in our first year, to our village of 1005

Cowbell will renovate office and administrative areas at ESTC for early 2019 occupancy. Starting late 2019, the

people.

"Prior to opening, our stated goal was 100,000 guests,

central section of the ESTC building will be converted to a

something many observers thought was unrealistic. But

Packaging Hall and former classroom space will become

this is no ordinary place - and this is no ordinary team.

home to Cowbell College.

It is a very ambitious bunch and we look forward to

Plans will be developed to increase parking capacity

building on the Cowbell experience in the years ahead,

and to enhance Guest safety by re-routing onsite truck

on the Farm and beyond. We appreciate the tremendous

traffic at the Cowbell Farm. Work will be completed by

support from our friends of Cowbell.”

Prud’homme Beer Certification hits graduate milestone

to pinpoint the exact 10,000th graduate,” explained Roger Mittag, founder of Prud’homme Beer Certification.

He added: “But we can narrow it down to a particular

M

ore than 10,000 graduates have passed the

set of participants. We are thrilled that so many people

Level 1 course offered by the Prud’homme Beer

are registering and enjoying our courses that we want to

Certification program.

The multi-level beer education program, launched in

help them continue their beer education journey.”

The course has something to offer everyone from

2009, has helped in excess of 10,000 students graduate

the beer aficionado to the hospitality and brewery

from ‘The Beer Enthusiast’ course, which is offered both in

professional. Prud’homme graduates now own breweries,

class and online.

design draught systems, manage successful hospitality

“Our process of grading Level 1 exams doesn’t allow us

16

Autumn 2018

locations and write about beer for national publications.

Brewers Journal Canada

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Autumn 2018

17

m e e t

th e

b r e w e r

collect i v e

arts

The Art of Brewing For years, people have asked if producing a truly great beer is an art or a science. Many would argue it’s a bit of both and that’s the mentality Matt Johnston, co-founder of Collective Arts Brewing, adopts to the beer his Ontario brewery produces. But for Johnston, putting out great beer is only part of the story. Tim Sheahan reports.

Matt Johnston (front, centre right): " We asked ourselves if we could make a difference." flock to each of the event’s five sessions and who can blame them, when you see the quality of the 100-plus breweries in attendance. US mainstays Sierra Nevada dovetail UK heavyweights Beavertown, BrewDog and Fuller’s, while Mikkeller and Põhjala complement the wealth of quality on offer. For those three sweltering days, Collective Arts represent the sole Canadian contingent.

Ensconced in their own personal event space for

by TIM SHEAHAN

the duration of the festival, the company use the room they’ve hired as a blank canvas to showcase their beers.

T

These beers are enjoyed and experienced alongside art

obacco Dock in London is a vast, sprawling

that both inspires their beers and in turn, is influenced by

space. Spanning 16,000sqm, the building

those pours. The space is a hive of activity throughout

comprises two expansive floors. It’s a Grade

the festival and you get the impression that at that point,

I listed warehouse, built around 1811, and is

Collective Arts has well-and-truly landed in the UK.

constructed primarily from brick and iron. Its

“When we started out, an old friend of mine called Bob

original purpose was to store imported tobacco before it

Russell and I sat down. We pushed ourselves on what

continued its onward journey.

we wanted this idea, this business, to be. And if it could

And for several days in the beginning of August, it’s

make a difference,” says Johnston. “So we started with

where many of the team at Collective Arts Brewing

a sentence, something of a mission statement that we

call home. It’s somewhat fitting then that for a building

could follow.”

steeped in the history of imports, Hamilton’s Collective

After much deliberation, the duo settled on the

Arts are also promoting and showcasing their fine

following…

produce here. But in this instance, it’s London in the UK,

“Fusing the creativity of brewing with the inspired talents of emerging artists and musicians from around the world.”

The company’s name followed shortly after. Starting out just as ‘Collective’, Russell and Johnston knew they wanted to support new artists and musicians. Promoting the local was of major importance but on the flipside, as

and not their native Ontario, that the brewery’s beers are being enjoyed and celebrated in. And Collective Arts’ cofounder Matt Johnston knows it’s an important landmark in the brewery’s journey.

Johnston and his team are in the capital taking part in the London Craft Beer Festival. Several thousand people

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Autumn 2018

Brewers Journal Canada

collect i v e

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m e e t

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m e e t

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collect i v e

Johnston tells us, so was the passion to travel, meet other creative minds and see what the world has to offer. It’s

arts

hurdle to jump over."

Johnston describes the subsequent period as a "dark

that type of desire that has led the company to invest in

year” spent on his own. Money was tight and the idea of

bringing its philosophy to markets such as the UK.

starting a brewery was still far off, so he opted to gipsy

Before Collective Arts came into being, Johnston worked at Moosehead Breweries. A decade spent running

brew those initial beers at several local breweries.

The initial reception to these brews was positive and

sales, marketing and strategies afforded Johnston with

before long, the duo were partnering with Burlington’s

the ability to wield creative license and learn along the

Nickel Brook brewery to produce Johnston’s beers. It

way. But like many professions, there was an itch he

it was here he met brewmaster Ryan Morrow. Morrow

couldn’t scratch, and he knew it was time to move on.

would go on to help scale-up those early Collective

“I didn’t want to become a bad employee and stagnate,” says Johnston. “It was a great experience but

beers and before long, they were working on a more formal basis.

it made sense to look forward. I had worked with Bob

For a few years, that partnership would be known

(Russell) in the past, who is an artist and designer by

as the Arts & Science Brewing. A joint-venture between

trade, and I approached him with this idea I had and if

Collective Arts and Nickel Brook. And although that

he’d be interested. Thankfully, he was."

relationship is no longer formally active, it helped shape

The duo maintained that dialogue for several years.

They both had a passion for craft beer, the arts and above

both businesses as they are today.

Arts & Science Brewing became possible thanks to

all, creativity. The latter underpinning the two strands that

the help of friends, family, HSBC and the Hamilton Port

would define Collective Arts.

Authority. And its home would be the Lakeport Brewing

Come 2012, Johnston knew what he had to do.

plant in Hamilton. Shut by Labatt Breweries back in

He informed Russell on his plans to quit his role at

2010, it would become a brewery once more. And under

Moosehead and press ahead with their new venture.

Collective Arts ownership, it still is today.

And then he told his wife…

“She was fine with it, I think!” laughs Johnston. “She

“It was gratifying and rewarding to be able to bring brewing back to that area,” explains Johnston. “The

knows I like chaos and that this type of decision was

previous owners did what they could to make it difficult

not atypical for me. She’s an amazing individual and I’ve

for brewing to exist there with things like pouring concrete

probably put her through a lot. But this was just another

in drains. But we aren’t afraid of a challenge.”

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Which was good news because although there was a facility, there was no kit. Thankfully for Johnston, Sleeman Breweries had announced that it was closing its Dartmouth, Nova Scotia brewery in November 2013.

Part of a move by Sleeman’s parent company Sapporo International to rejig its North American operations, the company was unable to find a buyer for the facility. As a result, the kit previously housed by the building was put up for auction.

“The support we had was amazing and we’re you are doing things on a shoestring, the opportunity to purchase a brewhouse, fermenters and a bottling line on auction came at the right time. Thankfully for us, we were the only ones crazy enough to bid,” he recalls.

They begged and borrowed to transport the equipment from its old home in Nova Scotia to its rightful new abode in Hamilton. But they got the job done. The setup comprises a modified 60hl five vessel brewhouse from DME. In Johnston’s own words, the kit, originally built to be a lager brewhouse, “turns out great beer, just slowly”.

Arts & Science Brewing was a positive experience for both businesses. They grew and helped each other in different ways but culturally, Johnston says, the facility needed to be part of one company. After making the announcement to go their separate ways in 2017, the

arts

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We still ask people if they are motivated by chaos. They need to be, as we are a fluid business that refuses to stand still.

Matt Johnston, Collective Arts Brewing

Hamilton facility is now exclusively owned by Collective Arts.

“This site had soul, and it feels like home. Our whole team has roots there and we love the city,” he says. “There is something of a creative renaissance taking place and it’s something you can see in action from the brewery itself. On one side you have the heavy industry and the other, the creative downtown. Being in the middle, I like to think of ourselves as creative manufacturers.”

Ryan Morrow masterminded when and what was brewed during the time Collective Arts and Nickel Brook shared the space. Although they no longer do, Morrow remains as brewmaster for both businesses. A widelyregarded figured in the industry, he has helped scale up those early recipes while making his mark with a wealth of new formulations in the following years.

The first beer to see the light of day was ʻRhyme & Reasonʼ Extra Pale Ale. At 5.7% abv, it boasts the flavour and aroma of Citra, Centennial, Chinook and Simcoe hops that prevail without excessive bitterness for maximum drinkability.

Malt sweetness in the background complements the hops for a crisp finish. Other beers that form part of the brewery’s popular core range include ‘Life in the Clouds’ which is its flagship New England style IPA and the 5.5% 'Stranger Than Fiction’ porter that features plenty of roast flavour and hints of molasses.

‘Rhyme & Reasonʼ was the brewery’s first beer to

brewersjournal.ca

Autumn 2018

21

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m e e t

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collect i v e

be listed at the LCBO. But making just one beer at that time didn’t sit well with Johnston so he pushed ahead

arts

For Johnston, he has no desire to slow down any time soon either.

with expediting the portfolio and to offer drinkers a more

He explains: “We’ve been working with others since the

diverse range of beers. Additions such as a citrus blonde

very beginning. But at the start, we had no clue if our idea

ale followed and with it, many hours spent ensuring

would be embraced on a wider basis. A friend from UK at

the resulting beer was just as the team imagined.

time said that this whole idea was my ‘student art project’

Unfortunately for them, that meant the addition of fresh

and that I should let them know 'When I want a job'.

zest in each brew.

Thankfully I didn’t need to take them up on their kind offer.

“We wanted fresh zest so we’d be zesting at work or

“But we honestly didn’t know if the community would

we’d be taking the fruit home along with a zip zester.

embrace the fact that we didn’t put our brand or brewery

Hours would be spent watching TV shows zesting as

name on the front of each label. Instead, we were using

those things are no way as fast as they sound! he laughs.

that canvas to promote other creatives and there was a

Thankfully the brewery now enlists the help of a cold

fear that the arts community doubted the authenticity

press juice company to carry out the arduous deed on

of the approach and that we were truly committed to

their behalf, and prevent the onset on carpal tunnel

supporting them.”

syndrome in doing so.

While the production of quality, flavoursome beer is

Such fears were eased however when the brewery hosted a launch party at the Gladstone Hotel in Toronto

of upmost importance to Collective Arts, so is the desire

resulted in an incredible 600 people pass through the

that set them off on the journey, to promote emerging

doors. Then fast-forward a few years and in 2018, that

artists and musicians. And it’s a mission statement they’ve

brewery employs more than 100 team members across

very much adhered to. As of 2018, more than 750 different

all facets of its business.

creatives have adorned the labels of their beers. With

“As people like to say, craft beer can be relatively

that, Collective Arts has compensated these artists,

inefficient,” he smiles. “But seriously, we have an amazing

musicians and bands to the tune of $250,000.

team of like-minded creatives and seem to appeal to

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collect i v e

arts

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certain type of person. One of the first job postings I ever

collaborative beers to sample. It was one of the busiest,

created listed 10 questions. I outlined that this position

if not the busiest space for the duration of the festival.

could be your dream job if you answer 'yes' to the

It offered drinkers the opportunity to interact with the

questions I set out.

brewery on a number of levels.

These included having an affinity for beer, being

Be it in Hamilton, London, Tokyo or Sydney, it was

creative and also, that you were not arrogant, obnoxious

Collective Arts in motion. Those few days celebrated

or a douchey character. And we’re lucky people ticked

existing collaborations and no doubt helped sow the

those boxes. We still ask people if they are motivated by

seeds of numerous ones yet to be realised. If that was

chaos. They need to be, as we are a fluid business that

indeed the case, you get the impression Johnston would

refuses to stand still!”

have a big smile on his face.

Standing still is one thing Collective Arts cannot be

With that successful showing in London under its

accused of, and Johnston recalls that nerve-wracking

belt, having its beers sold and enjoyed in places like the

launch party several years ago.

US, UK and Europe more widely remains a major part of

“That night empowered us and made us believe that we were taking the right path,” he says.

That path has led Johnston and the team at Collective

Collective Arts’ plans.

And it's one they are beginning to realise.

“We have seen how challenging it is for artists to

Arts across the globe, including its popular showing at the

be seen and heard. I don’t want to get too deep but I

aforementioned London Craft Beer Festival. You could

think the world is a bit crazy right now and I believe that

argue its presence in London for those few days almost

creativity makes the world a better place and at the

epitomises their philosophy, ethos and proposition.

moment we need more of that, says Johnston.

The room was shared with Illustrate, a creative

He concludes: “If we can garner that amazing creativity

brand founded by James Katz and Tony Brunsdon in

that they are fostering and put it out there, then they

2015. Together, the space featured a barber, DJ, live

benefit and hopefully the drinker gets inspired. If we can

illustrations, apparel to purchase and a raft of special

do that, then we’re doing what we set out to do.”

brewersjournal.ca

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M EET

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Keep it in the family 9 Mile Legacy Brewing is a story of collaboration, growth and good neighbours. It’s a story of two families that have weathered hard times and celebrated good times together for the better part of a century. They are carrying on generational tradition of working together and here, Sabrina Pirillo tells their story.

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M I LE

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Garrett Pederson (left) and co-founder Shawn Moen (overleaf) have taken a communitybased approached to their brewery

brewersjournal.ca

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M EET

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9

M I LE

by Sabrina Pirillo

LEG ACY

9 Mile Legacy has created 55-60 beers since they

W

started in 2015. They always have 9 beer on tap in the tap

head brewer, Co-Founder and COO, managed and

Biere de Garde, is brewed once a year to commemorate

engineered a laboratory. It got to the point where Moen

their opening on April 15th, 2015.

e put the nano in nanobrewery,”

room and about 20-25 in circulation at any given time.

chuckles Shawn Moen, Co-

Moen tries to rotate depending on the time of year with

Founder and CEO of 9 Mile

the 9 taps. Pumpkin Porter (it’s like having pumpkin pie in

Legacy Brewing in Saskatoon,

a glass) is a fall favorite, Holiday Cheer is a Belgian Strong

Saskatchewan.

Ale made with Saskatchewan-grown plums, spiced with

Moen was a lawyer for ten years and Garrett Pederson,

and Pederson were outgrowing their home brewing and had a small window to take a swing at an opportunity.

They quit their jobs and travelled around the world to

vanilla beans and cinnamon, and their Anniversary Ale,

“Our Belgian Blonde is our best seller. It’s a good beer to introduce people to craft beer,” claims Moen. “I think there’s a lot of complexity in how the Belgian yeast is

different brewers getting experience. “I was down in New

acting and that turns people on without scaring them

Zealand for a bit and then up to BC and the Vancouver

off. Ella Pale is such a cool beer for people experiencing

area, doing everything; it was almost like getting a

hoppy beer for the first time because the Ella hops are so

homemade MBA, whilst Pederson, who was a little more

vibrant, and they’ll give off a lot of the maraschino cherry,

intensive on the brewing side, went up to Pall River,”

passionfruit, fruit salad notes that really open people’s

explains Moen.

eyes in this jurisdiction. Ella is near and dear to my heart;”

He adds: “It was a passion, which is how most of these

explains Moen. “We name our beer with some relevance

stories go when you take swing at it. For us, it started on

to our family history. Our American Brown Ale is named

a premise of making great beer and creative beer and I

after my grandpa, who used to play stand up base and

think it’s changed over the years, but I think that part of

it’s called Stand-Up Brown. Our kettle sours right now are

it is still there, and it must be there because if we’re not

some of my favorite because the heat just lends itself to

trying to make excellent beer then we should go back

you with ingredients like lactobacillus, which primarily and

to our other jobs,” states Moen. “I’m enjoying the positive

typically we don’t do a lot of additions aside from barley

impact that we’re having on our community. I like that

and wheat in our kettle sours. We do a Goze finished with

we started with 2 unpaid positions and now we have 12

coriander and light sea salt. We’ve done a dark sour which

people that we’re keeping fed.”

was cool, it almost tasted like fresh blackberries and it

Having run out of space at their old location, 9 Mile Legacy Brewing moved into their current one on March

looked like a stout. Problem is nothing ever lasts.”

There’s an annual festival in Saskatoon called Nature

10th, 2017. Although still small, the new location features

City Festival which focuses on environmentalism. Last

a five-barrel kit, up from the one-barrel they had at their

year the theme was water, so 9 Mile Legacy did a low

previous location. “It was a good way to start and expand

alcohol session ale that focused on the Saskatoon water

on our terms and control the vision. You do have to have

composition. Saskatoon water is a little harder than a

a plan to get out of that nanobrewery otherwise you get

neutral profile which allows for a nice expression of hops,

stuck” states Moen. “And so, we had the opportunity to

so they went with a 3.2 % beer that still showcased a good

acquire the building across the street from Odd Couple,

hop profile.

(an Asian restaurant) who were our first customers since we opened 3.5 years ago.” Andy and Rachel, (owners of

The legacy behind the legacy

Odd Couple) approached Shawn and wanted to do a collaboration beer. And so, they came up with an Asianinspired golden ale featuring lemongrass, Szechuan pepper and ginger, brewing 400 liters per month.

Coming from a 200-hectoliter production capacity, Moen expects to produce close to 1,000 hectoliters of

W

e realized when we started our business we weren’t doing anything unique, and for about 100 years, generations of our families

have worked together and did what we did because

beer this year, with the capacity at the brewery ultimately

we were neighbors, likeminded neighbors. You choose

being 1,500. “We’re still considered a nano, with a

to associate with people who are like minded and

600-hl brew kettle but we’re different from the other

approach community in the same way and so that’s the

microbreweries. It’s in our ability to play with variety and

9 Mile Legacy; our farms were 9 miles apart, which is

to have beer that turns over fast which is fresh, and so

not that close when you think about it, but for whatever

we have the privilege of being choosy of where we sell

reason, the Moen’s and Pederson’s kept choosing to

our beer. We don’t have a shortage of selection, although

work together, and that’s a real part of who we are,”

sometimes a shortage of creative juices,” jokes Moen.

proudly explains Moen. “The legacy part of our name

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Brewers Journal Canada

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is as important as the 9 Mile, because we’re carrying on a common way of doing business, a common way of approaching community. It’s a story that a lot of Saskatchewan people share and it’s something that we’re hopefully perpetuating in terms of the impact on to our neighbors and community as well.”

Coming out of the dark ages

M

oen has been involved in engaging with the government and making positive regulatory changes within in the last year. The

Saskatchewan Government regulations have been living in the dark ages for a long time and the government has changed its attitude over the last five years and has been looking to foster positive business growth. Saskatoon, compared to the rest of the country, in the regulatory regime has been ten to fifteen years behind the rest of Canada.

One of the small changes that’s come out is people can now bring their kids into a taproom. Although it doesn’t really seem like an obvious thing that a brewery would want to do. It’s a community hub where people and families are in playing board games while mom and dad are having a beer and it starts to normalize responsible alcohol consumption. Moen is also on the board of the Saskatchewan Craft Brewers Association (SCBA) and played a key role in forming it in 2016. He sits alongside five directors and fifteen brewery members, some of whom have a projected growth between 20-30% this year.

“We’ve got the best practices in place when focusing on quality control that we share with our membership.

This includes operating procedures, beer storage, making sure not only that it’s safe but it’s of quality to what the industry is,” explains Moen, “instead of breweries that might not be doing full mash process or might be storing hoppy beer hot. That would be the governments priority right now.”

SCBA features a collaboration beer every year in the spring time and their big successes have been regulatory

stand point, you drink so much beer that you rarely have

engagements and creating a website called SaskDrinks.

an ah ha moment anymore. To me, it goes back to the

com; one of Moen's projects last year was to get it up

experience is always more; we sell more than beer in a

and running. It features an interactive map to find a craft

glass. For us, what we do well is connect with people

brewery near you and each brewers logo is clickable

and each other in ways which we don’t connect. We’re all

giving you more details about the brewery, hours of

connected, but we’re not. We don’t break bread together

operation, etc.

anymore and that’s why we don’t have Wi-Fi in our place.

“When it comes to drinking beer, your experience

We have a monthly lecture series where people will

changes and its challenging,” adds Shawn. “I’m probably

come in and talk about something cool they’ve done and

going to be the only brewer to admit this, but it’s tough to

people are sitting at the harvest table sharing ideas."

enjoy our product now in a way that we used to enjoy our

He adds: "As we grow, we want to perpetuate the

home brew; the game changes a little bit. It’s good and

experience in each location that our beer is being served

its fun to share it with people and watch them get excited

at, because if they’re getting a 9 Mile beer, they want the

about what we make but from a personal consumer

9 Mile experience.”

brewersjournal.ca

Autumn 2018

33

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merchandise

s e c to r

Embrace the merchandise opportunity One of the hardest jobs to undertake in the brewery business is trying to stand out from your competitors. So by giving customers something that is useful to them, it reinforces their passion for your brand, values and products through being engaged emotionally.

focused on the unique needs of the craft brewer.

“When merchandise is done right, it can have a tremendously positive impact on driving your brand message. Merch should act as an extension of your branding. Your advertising, packaging, taproom space, and merchandise should all work together in concert to project the image you want for your brewery,” says Wood.

“Customers are not just fans of the beer, but they are fans of the brand as well. In a way, if you design cool merch,

by Tim Sheahan

your drinkers pay you for the opportunity to advertise your brewery. I always tell our breweries that merchandise is

M

not only a revenue stream, but it is a marketing machine.”

erchandise is a way to retain a

“The brewery industry is full of beautiful branding

customer long after that last sip of beer

and luscious labels. Everybody is striving to have a

is gone. It's a lasting connection to the

unique brand, with a look and feel that everyone craves.

customer who may be an everyday

Whether you’re an established brewery or you are new

regular with the mug on the wall or a

to the brewery sector, it’s very easy just to blend into the

tourist, sampling new beers while traveling through your

background and that is not where you want your business

region,” explains Jay Getzel, president at Mountainsmith.

to be, adds Andy Mogg, director at LemonTop Creative.

The business is a 40 year old manufacturer of highly

“If you are passionate about brewing, you probably have

technical and durable backpacking, hiking, camping and

aspirations of reaching new heights and rising above your

travel gear.

competitors. You want your name to be mentioned every

“That retail purchase, be it a sticker, beer koozie, hat or travel cooler is a lasting memory of good times had and

time somebody talks about beer."

It’s something Giulio Accardi, chief solutions officer

experiences (and beer varieties) they want to share with

at Brand Concepts knows all about. Brand Concepts

friends,” he adds.

is a established manufacturer of branded drinking

It’s a point echoed by Jeremy Wood co-founder

glasses, bottles, and promotional drink related items.

of Brewery Branding Co, a promotional and retail

"Merchandise is more than a way to help a brewery

merchandise company that designs and manufactures

improve its visibility and promote its brand. It is a way

merchandise for craft breweries. They work solely with

to create a narrative and connection to the brand. This

the craft brewing industry, and its efforts are primarily

is especially important when it comes to glassware, in

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35

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merchandise

that a glass is the packaging used to serve and deliver

them across all of the promotional materials that you

your beer to the table. Both the shape and decoration

create. Making it unique and consistent across your

play an critical part in both, the taste experience, and

business will help it stand out from your competitors.

presentation, or in other words, merchandising of the

“When building your brand, it is important to focus on the

beer,” he says. “Case in point, think about Stella Artois.

visual style and images that represent your brewery, your

What glass comes to mind? Whether you like the beer or

products and your ethos, after all, we all see the world in

not, it is hard to argue the fact that the glass is a point of

pictures, not words. Branding with meaningful imagery is

sale (POS) merchandise iconic to that brand."

more likely to grab the attention of your target audience

Accardi says that selling branded merchandise through retail and web stores is an effective strategy to

and create an emotional attachment with consumers.”

According to Mogg, customers make buying decisions

create additional revenue for the brewery and increase

based on promises and trust, both of which transcend

the order quantity of the merchandise item. In turn, this

the products they are buying, in this case, your beers.

can contribute to better price breaks and subsidize

Brands are built on keeping these promises and building

the merchandise cost of quantities being used for

this trust. The purpose of your brand is to get your

promotional purposes.

target audience to know, like and trust you. Branding

Lemontop’s Mogg adds to this: “You have a good

can be viewed as all the activities that help you with the

business, some great ideas and the passion to drive it

know, like and trust of your customers. Advertising and

forward, but without a high quality brand identity, say

marketing help get your name out there but many other

goodbye to any kind of quality connection with your

factors are much more important in building a successful

customers.

brand. Things like how easy it is to do business with you,

“Your brand is everything from your name and logo, to

and your customer service and, most importantly, if you

the wording and tone of voice of your company literature,

exceed expectations and deliver on your promises, make

through to the emotional associations that a customer

the biggest impact on your customers.

makes with your business. It encompasses who you are,

For Mountainsmith’s Getzel, the business has seen

your aspirations, and what people perceive you to be. Get

these ideas and sentiments being taken on board by an

your branding right and you can establish a significant

ever-increasing number of breweries it serves.

and differentiated presence in the market that attracts and retains loyal customers.

“Building a strong brewery brand is about creating unique visual and verbal elements and then repeating

36

Autumn 2018

“We're seeing more breweries view their merchandise as not only a branding endeavor but also a segment of their revenue strategy. More and more breweries are growing their focus on retail sales as a way to drive brand

Brewers Journal Canada

merchandise

awareness, offer their fans a way to spread the name of their favourite brewery, as well as generate revenue from

s e c to r

Brewery merchandise does not need to be limited to tees or snapbacks

a stream other than food and beer,” Getzel tells us. And with that brewery clients are recognising the importance of putting your money where your mouth is, too.

He says: “I could throw out the cliché “you get what you pay for,” but I actually think that is a bit short sighted.

He explains: “The merchandise sold by any brand

Not every brewery and every situation calls for the nicest

must reflect the DNA of that brand. There is such a huge

stuff. There are times and brands that fit just fine with less

overlap between our world of the outdoor industry and

expensive items. If items are used for promotions and

that of the craft beer world, and we're encouraged to

giveaways, then you damn well better watch your budget.

see breweries recognize that the custom logo coolers

"Low budget items are fine, just make sure that they

and packs they buy from Mountainsmith stand the test

make sense. If you are a canning brewery, do not give

of time. Choosing merchandise from top quality sources,

out cheap bottle openers. Stickers, pins, patches, hats

be it hats, t-shirts, packs or coolers is a must to offer your

are great items to spread your brand. If you are a startup

brewery's fans a positive, lasting impression.”

or if you have a blue collar brand, it is just fine to have

At Brewery Branding, Wood has noticed an uptick in

lower cost, standard merch. In fact, it would look silly if

vintage hat styles such as dad hats, grandpas and foam

you have high end garments for a grittier brand. If you

truckers, as well as lifestyle items. "It is important to note

are a premium brand, then yeah – don’t cheap out. The

that each and every brewery and brand is unique. Most

big thing here is to match the merchandise to the brand

commonly, breweries ask us to keep their core identity at

identity. Keep a consistent theme throughout all of your

the forefront. They want to be relevant and consistent,” he

marketing. If you have a small budget, but want higher

explains.

end gear, then find a good merchandise supplier who can

“Trends come and go, but you cannot just tell 100 breweries that this is the new hot style and then they all

stretch your budget.

Accardi agrees: “Quality of your merchandise reflects

get the same items – just with a different logo. Matching

the quality of your brand. If you are a premium brand, or

trends with the brand values is a tricky game, but a solid

positioned as a premium brand, don’t sell yourself short

merch provider will make sure breweries stay on trend,

- use a quality product - be it the glass, the shape, the

but do not wander outside of their core identity.”

fabric or the decoration. People tend to use a premium

Wood also addresses an interesting take on how much

quality product more often than a cheap quality product.

you should be spending on merchandise that will carry

Although a premium quality product may cost you more,

your beloved branding.

it will last longer and have a lasting impression, so you are

brewersjournal.ca

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37

s e c to r

merchandise

actually get a greater return on your money.”

Complementing your merchandise offering, through social media, beer festivals, or brewery tasting events, are a myriad of ways you can get your brand in front of

they’re in a pub or supermarket faced with a choice of beers and bottles, guess whose name will be first to pop into their mind."

He adds: “A simple way to promote yourself is by

potential customers. Perhaps the easiest way to start the

making customers and suppliers turn to you as the

process is through social media, such as twitter, facebook

industry expert. Put inspirational stories and advice

and instagram. However if you go down this route, it

out on social media and populate your blog with your

is essential you keep your communications current,

experiences of the brewing industry. Answer people’s

interesting and plentiful. Attending festivals and events is

questions that you see online. Use the opportunity to

always popular as you not only meet potential customers

assist them and demonstrate your knowledge, showing

but many suppliers too. At the very minimum you’ll

you are willing and able to help them. This goes a long

need an eye-catching exhibition stand and desirable

way in creating loyalty and trust.

promotional material, but to really stand out, again you

“Using promotional merchandise is a great way

should dare to be different and stay one step ahead of

to move your brand into the homes and offices of

your competitors. Brewery tasting events are where

potential and existing customers. When their emotions

brewers feel most comfortable. Potential customers are

are triggered, customers can become extremely

on your patch, on your terms, whether it’s your brewery or

passionate about a brand. This emotional response

your local pub. It’s up to you, with our help, to deliver an

can come from a variety of different sources, however

interesting and memorable experience. One of the most

branded merchandise is one of the best ways to reward

important pieces of promotional advice we can tell any

a customer for their loyalty. This type of merchandising

brewery owner is “Don’t be afraid to promote yourself, as

will create a fan base with strong levels of commitment.”

well as your brand.”

Most businesses print thousands of business cards for

“Many brewers steer away from shameless selfpromotion because they feel that it’s something that only desperate people do. In reality though, you are the face

their directors and employees but how many business cards do you use every day?

"Giving customers something that is useful to them

of your business. Self promotion should be part of your

reinforces their passion for your brand, values and

marketing plan. You wouldn’t think twice about promoting

products through being engaged emotionally. Branded

your business. You should be doing the same thing for

merchandise such as glasses and bottle openers will be

our personal brand too?” asks Mogg. “Tell people who you

kept and used in homes and offices giving a long lasting

are, about your brewery and beers every chance you get.

and effective brand impression and allowing customers to

They may not seem interested at the time, but next time

participate in your branded lifestyle."

38

Autumn 2018

Brewers Journal Canada

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HYG I EN E

FO CU S

Keep your brewery clean As a brewer, you put your reputation on the line every time someone drinks your beer. Therefore, an essential way to ensure every beer you pour is worthy of putting your brand on it, is to have a comprehensive and consistent cleaning regime.

optimize the removal of soils in the most efficient means possible.

According to Wagner, to ensure the mechanical removal of soils, you need to measure the flow of the CIP system to confirm it is fast enough for turbulent flow (which gives a scrubbing action on the wall of the pipe).

In the most basic system, something as simple as a flow switch like the Anderson-Negele FTS can give a yes/ no signal to a controller to ensure your CIP system is

by TIM SHEAHAN

achieving the minimum rate and that all the liquid leaving the skid is coming back. For the more complete solution,

T

an FMQ electromagnetic flow meter will allow the system

he brewing industry, like any other, has

to be controlled at the ideal rate. If you aren’t measuring

developed, advanced and transformed in its

flow you have no assurance that the system will be clean.

lifetime. And the way breweries maintain and

He adds: “Thermal energy is used to breakdown any

clean their equipment is no different. Rewind

oils (think all those tasty hops) to speed up cleaning.

60 or so years and the term Cleaning in

An RTD, like the Anderson-Negele TS, can be used to

place (CIP) was not the everyday term it is now. To clean

monitor the CIP line and adjust the steam valve on the

the process kit that is so integral to your brewery, you’d

heat exchanger. This ensures that you have hot enough

need to take apart said equipment and do it manually.

CIP solution without overheating and driving up your

Thankfully those days are long gone, though. Nowadays,

energy bill.

it is possible to clean the interiors of your vessels, tanks

“Perhaps the most important and certainly the most

and pipes in a variety of means, and often without the

cost-effective sensor measures chemical concentration.

manual element, too.

A conductivity sensor like the Anderson-Negele ILM-4

“If you have adopted a CIP process in your facility

is used to measure the chemical concentration on the

you certainly understand the benefits of the increased

CIP return line optimizing the use of cleaning chemicals

uptime that results from leaving your systems intact for

(the most expensive part of cleaning). The output can be

cleaning. However, you may not have considered the

used to adjust the dosing pump and to ensure that the

risks in running the process manually or without following

rinse water is free of all chemicals.

appropriate hygienic design standards such as 3A or

“Imagine ruining an entire batch of your signature IPA

EHEDG,” says Paul Wagner, director of marketing at

because the tank and lines weren’t fully rinsed, or the

Anderson-Negle. “If you aren’t doing these things you are

money you could be wasting using more than twice as

at the best wasting money and at the worst jeopardizing

much chemical as you should. Conductivity sensors have

the quality of your beer.

a reputation of a short life due to cracking of the sensing element, the ILM-4 eliminates this risk and provides a

Automation

much longer service life due to a full machined PEEK toroid.”

W

Finally, Wagner explains, if you aren’t using equipment

hat is the right level of automation in your

that is compliant with a hygienic design standard such

CIP system? The answer lies in how a CIP

as 3A or EHEDG then you may not be able to effectively

system removes soils from the process line.

clean your system in the first place. Connections such

Mechanical, thermal, and chemical means are all used to

brewersjournal.ca

as NPT are impossible to CIP and hide all over your plant

Autumn 2018

41

FO CU S

HYG I EN E

The management of Cleaning in Place (CIP) is in principle no different to that for open plant cleaning

Routine Operational Checks The frequency of the operational checks below should be evaluated by risk assessment and then modified by historical data.

Daily u Visual check of a cleaning route, CIP set and routing system is a useful method when checking for leaks u Detergent and disinfectant strengths should be checked daily to measure accuracy of system and dosing systems.

The results will determine the required frequency of calibration of measuring devices and may influence cleaning and maintenance frequencies u Final rinse water checks for absence or presence of detergent and or disinfectant u Cleaning cycle recordings - this can be in the form of a report from a SCADA system or a written confirmation of each clean after parameters have been checked u Filter checks to confirm presence of any foreign bodies. The frequency of this to be risk assessed. u Verification of efficacy of clean

in unexpected places like temperature sensors and pressure gauges.

“The small amount you save by using these “dirty” connections you will pay back time and time again with

Weekly / Monthly

spoiled batches of beer and inconsistent quality. By

u Spray devices should be checked to ensure that: ; They are in place ; They are not blocked or partially blocked by debris ; That rotating devices rotate u All CIP tanks to be visually checked for presence of solids in liquid and around rim of liquid levels. The CIP tanks should also be dumped and cleaned on a risk assessed frequency u Leaks or damage should be reported and resolved u Scale-build up should be reported and a routine for removal instigated

upgrading to a sensor designed for hygienic processing you not only protect the quality of your beer but are rewarded with a longer lasting sensor designed for harsh washdown environments,” he says.

“The management of Cleaning in Place (CIP) is in principle no different to that for open plant cleaning.

With open plant cleaning certain tools such as brushes, detergent and hose are used manually by hygiene operatives to clean a surface. With CIP the tools and the operative are replaced by the CIP set,” explains Peter Thorman, a sales manager for brewery and beverage at Holchem. “The advantage with CIP is that once a clean has been validated for a given aspect of the process plant, (soil and cleaning parameters) it is easy to repeat that process, with verification checks in place, and therefore ensure a sufficient clean (i.e. as validated

42

Autumn 2018

Brewers Journal Canada

HYG I EN E

FO CU S

originally). The disadvantage is that to ensure that same clean is carried out by the CIP set there are a number of process and maintenance procedures or checks that

Cleaning Cycle

need to be carried out.”

According to Thorman, a clean is considered effective when all surfaces achieve the desired level of cleanliness; both physical (debris, allergen, chemical) and microbiological. Validation involves showing that the defined cleaning sequence and associated parameters achieve the desired cleaning result for a given set of soiling conditions.

Once a cleaning sequence has been validated as being effective repeating the sequence should always achieve the required result. Validation is used for the original commissioning of a proposed cleaning methodology and then when process or product changes are made.

He adds: “Demonstration of cleaning sequence and parameters is required irrespective of the type of CIP

u Pre Rinse: Water is used to wash away a majority of the soils u Caustic Wash: Caustic soda (sodium hydroxide) is used to break down all organic soils and is captured to be used again u Rinse: Water is used to rinse the tank and is often recovered u Acid Wash: Phosphoric acid is used to remove any beerstone buildup and is captured to be used again u Rinse: Water is used to rinse the tank and is then drained u Sanitising: PAA (peracetic acid) is used to sanitise and disinfect the tank

system.

“When dealing with manual or semi-automatic

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Autumn 2018

43

FO CU S

HYG I EN E

systems, control of the clean relies on the operating

alarm which is included within the CIP machinery being

procedure being followed, a record of the cleaning

used is also business critical, as well as looking for

sequence and parameters being made and a check that

any pump and union wear and keeping on top of the

the cleaning sequence and parameters were the same as

replacement of seals.

those when validation was carried out.

“For automated systems, Flow rate, conductivity and

“If your system includes a heat exchanger it may need regularly descaling. Back-up software should also be

temperature can be monitored on the CIP feed and

checked as part of any planned maintenance, making

/ or on the CIP return. The purpose of the monitoring

sure that this is in place and up to date in case it is

is to provide reliable information to allow control of

needed. Replacement of air, water or steam filters is a key

the cleaning sequence and recording of the cleaning

part of maintenance.”

sequence.”

Brewery washing program

Thorman adds that if monitoring on the feed, then as a minimum a flow rate switch must be incorporated on the return to ensure that the circuit is complete. Control of the cleaning sequence is often automated and usually performed by a plc.

The plc programme may provide instruction only and not interact with feedback from the sensors. In this case the record of the cleaning sequence and parameters needs to be assessed and verified for each clean to

A

ccording to Ecolab, whether producing a few thousand barrels of craft beer or millions of barrels a year, breweries face the same three

main challenges: offer the best flavour, manage resources to save water and energy, and optimize operations.

When it comes to taste, the requirements are evident:

ensure that it meets the minimum criteria set during

keep the product safe while preserving the flavours. Each

validation.

beer has to offer to consumers the perfect sip. Quality

The plc programme may interact with feedback from

is not to be taken lightly and breweries have to invest

the sensors. In this case the programme can be designed

to ensure the quality production of their unique taste.

to ensure that the cleaning sequence and parameters

Cleaning and washing must complement that process.

are met. Deviation from the cleaning sequence and

The chemistry that allows the malt to develop that sour,

parameters can put the system on hold until these are

yet delicious taste also has to keep the bottle clean and

met or abort the clean as failed.

safe.

Verification of cleaning, Thorman says, can be carried

“To that end, Clean-in-Place (CIP) processes have to

out by rapid methods that provide sufficient information to

be established to meet the industry sanitation standards.

decide on whether a re-clean is required. These include

Although they are of the highest importance, they can

rinse water ATP, protein or specific allergen tests from

burden a brewer who needs to dedicate time and energy

specialised swab points and a manual visual inspection.

to monitor the CIP performance manually. The lack of

“Verification of the cleaning performance can also

compliance with CIP can result in product contamination,

be assessed by traditional microbiological methods,

production downtime and resource waste,” explains Sam

with the testing of final rinse waters and sampling of

De Boo, senior vice president and general manager for

1st off product,” he says. “It is possible to verify via the

Ecolab’s Food & Beverage division in Europe. They add:

microbiological sampling of a synthetic process sample.

“While keeping the premises clean is important, this

For instance a buffered saline solution can be passed

isn’t necessarily a brewer’s number one priority. New

through a process, such as cooking, cooling and filling.

technologies like AI and big data solutions have been

This can then be sampled and used as measure of the

designed to automate the cleaning process and make it

cleanliness of the plant.”

more reliable. Ecolab has developed innovative programs

According to Holchem, planned maintenance and

with predictive capabilities to support and optimize

inspection schedules should be based on manufacturer’s

operations for beer companies. Developed for medium

guidance.These maintenance checks should include a

and large breweries, 3D Trasar CIP is a diagnostic tool that

variety of factors to deliver the most optimal cleaning

uses sensors to verify every CIP wash and helps identify

regime. Tank level sensing devices and proximity switches

opportunities to improve the brewery’s CIP efficiency."

should, if applicable, be checked regularly, as should any spray devices.

Recently, the company launched EcoAdd, a new metering pump series, and EcoApp, a connected

As part of regular inspections, it is important to

smartphone application. The system helps reduce risk

undertake the calibration of instruments. These will

of material contamination and monitors maintenance

include instruments such as temperature probes, flow

intervals. The idea is to provide the brewer peace of mind

meters, flow switches and conductivity probes.

through monitoring and remote-control technology.

Thorman says: “Checking both the condition of any

44

Autumn 2018

De Boo explains: “With confidence that cleanliness and

Brewers Journal Canada

HYG I EN E

FO CU S

The Core Pillars of Brewery Hygiene To brew a good beer consistently well, a brewery must be kept scrupulously clean.

It is said that brewery cleanliness is next to godliness but whatever your faith, paying attention to the detail in brewery hygiene will ensure you not only brew top quality beer, but that your equipment works properly and provides many years of service, as intended.

The brewing process generates much organic soil, some of it quite sticky, leaving residues on all surfaces. Simple water rinsing will remove much of the waste, but a good caustic clean between 0.5 – 1.5% must follow while the equipment is still wet.

In hard water areas, this caustic needs to be sequestered to aid soil removal and loss of causticity caused by high carbonate levels.

A rule of thumb is use hot, then clean hot and vice versa, use cold then clean cold; this maxim is good for the vast majority of areas although for when cleaning casks, it can pay to clean hot to remove stubborn stains and ensure sterility, too. Having a robust regime for cleaning your casks is all the more important during hot weather.

In plants where carbon dioxide is present, for instance fermenters, storage and bright beer tanks, some breweries use an acid cleaning agent to prevent loss of caustic into the CO2 atmosphere. Nitric and phosphoric acid blends are commonly used at 1-2 percent strength to clean yeast rings and staining caused by tannic acid deposition from hops.

Acid cleans are also recommended for periodic use following a caustic clean, particularly where the stainless steel used in the material construction is less than AIS 316 grade. The surface needs passivating to re-establish the inert oxide layer.

A third more recent option is to use enzymes to clean. This is not new, they have been used in biological washing powders for many years to great effect and can remove highly stubborn stains. They are now seeing

brewersjournal.ca

use in breweries where the use of caustic causes issues with effluent discharge, e.g. in rural situations and are safer for operators to handle.

Following the detergent cleans, whether acid or alkali, the plant will need to be sanitised. Various chemical agents are available, the choice open to the brewer is fairly wide but should be made based according to efficiency, cost, regulatory and health and safety guidelines.

The most popular choices are chlorine based. These are used throughout the food and beverage industry and work on the principle of shattering the cell walls of microbes. A similar highly effective agent is peracetic acid which does the same thing, but is more unstable than chlorine so not as effective as a residual steriliser.

Where longer periods of sterility are required, for example soak baths used for storing flexible pipes and other small items of brewing equipment that come into contact regularly with beer, an amphoteric biocide can be used. These are pH neutral sterilants designed to retain their killing action in water for several days before requiring refreshing.

Heat is still one of the best ways to ensure sterility and of course is well known in its use in pasteurisation. Steam cleaning of casks is most effective if it can be guaranteed that the temperature can be raised high enough throughout the whole cask.

Steam is a highly effective medium due to its searching powers through pipework and those breweries with steam generation ability often use it where they cannot be sure a chemical solution will work. It is highly damaging though and care must be exercised that rubber and pump seals are robust enough to withstand it.

By Nick Brading, Technical Sales Representative, Murphy & Son

Autumn 2018

45

FO CU S

HYG I EN E

sanitization are under control, the priority on a brewer’s list is resource management. As water scarcity is becoming is rising concern for businesses around the world, more and more breweries are rethinking operations to be more water-efficient and setting ambitious water goals.

“With

the right partner to help perfect its craft, breweries can save water and energy as well as optimizing operations.

Ecolab’s aim is to do more with less and that can be achieved in collaboration with breweries, big and small.

By helping these customers do more with less, we reduce the impact on the environment by using fewer resources. A variety of programs can be implemented to achieve ambitious water and energy conservation targets.

From eliminating a majority of the water needed for conveyor lubrication, to implementing Ecolab’s Water Risk Monetizer, to understanding the impact of water scarcity on their operations and quantifying those risks in financial terms, we provide sustainable solutions to breweries.”

Know your role

F

or Christine Daues at Mueller, Clean-in-place (CIP) systems are an important component of every cleaning program and as there are a lot of parts

to a successful CIP program, it’s important to start at the beginning.

She explains: “Clean-in-place has become the industry standard method for cleaning because it eliminates a majority of the human error element, saves you money on chemicals, and reduces your exposure to harmful chemicals. ““Manual cleaning comes with the risk that you might

sure your vacuum relief valve is large enough for your

miss some spots or cross contaminate your scrubbing

tank and that it is working correctly. It doesn't matter how

brush between steps. These mistakes can result in

big of a vacuum relief valve you have if it is seized up from

spoiled beer. It also saves money on chemicals. “With

improper maintenance.

a recovery type CIP system, you have the ability to use

Cleaning and sanitizing

a batch of chemicals several times which will save you money in the long run.. Finally, it reduces exposure to harmful chemicals: Modern CIP systems are selfcontained and automated which limit your exposure to harmful cleaning chemicals.”

Clean-in-place systems use several holding tanks to store their chemical solutions. The chemicals are

E

nsuring the absolute cleanliness of all equipment and components, especially those parts that come into contact with the food product, is a prerequisite

for the production of beverages,” stresses Ales Jakimov,

pumped out of the storage tanks and into the tanks you

managing director, designer and developer, co-owner

are cleaning. Typically, a spray ball is used within the tank

of Czech Minibreweries. "The cleaning and sanitation

to coat all the interior surfaces with the chemicals. The

of all production facilities is also of great importance in

chemicals that are used to clean the tank are pumped

breweries. During the beer production process there is

back out and into the CIP storage tank to be used several

a high risk of food infestation, especially during the beer

more times before being replaced.

fermentation and beer conditioning processes where

Vacuum relief is just as important to your bright tanks and fermenters as CIP is to your beer, explains Daues. To

intensive activity of brewing yeast is taking place.”

The most common way of cleaning and sanitizing

protect your tank from vacuum failure you can open the

equipment in breweries is the CIP process, he adds.

racking valve while you CIP. It is also important to make

All devices are cleaned where they are installed and

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Autumn 2018

Brewers Journal Canada

HYG I EN E

FO CU S

steam heating, electric switchboard with manual or fully automatic control of all valves, pump and heating, pipe system with manual or pneumatic valves and three or

A benefit of CIP is that it is an easily repeatable process

four containers for sanitary solutions and water. The offer consists of static CIP stations with container volumes of 500 L, 1000L and 2000L.

Gas process heating

T

he importance of ‘cleaning in place’ (CIP) operations throughout the brewing industry is well understood – as a means of helping to

meet the highest levels of both production hygiene and process efficiency,” says Lanemark director Jeff Foster.

“CIP invariably centres on the efficient supply of heated solution – typically a caustic solution and rinse water – being made available wherever equipment cleaning needs to be undertaken on a site.”

He adds: “Whether the requirement is ongoing or scheduled at the end of a particular brewing operation, solutions need to be available at an optimum temperature and pressure which, in most installations, is achieved via heated tanks being connected by pipework to a series of local access points. Our burner systems play a key role in this context by minimising tank heat-up times and achieving level temperature consistency – typically 80°C.” Each Lanemark tank installation comprises a burner that fires through a tank wall into a submerged, small diameter, multi-pass tube arrangement. A fan at the far end of the tube creates suction that pulls the products operated, using mobile or static CIP stations and

of combustion through the system to create an even

connecting hoses or pipelines. Diluted acids, alkalis and

heat distribution, with a target of 80% efficiency regularly

water are used as sanitizing solutions.

achieved – markedly more cost effective than that which

European business, the Czech Brewery Systém

can be delivered by a centralised steam boiler alternative.

(CBS) has a production plant in the Czech Republic is a

“After piping, the solutions are then manually delivered

traditional manufacturer of CIP stations. CBS mobile and

at precise locations where the CIP operations are to be

static CIP stations are used in dozens of breweries across

undertaken,” adds Foster.

Europe.

All componentry – from burner housing and

The strength of CIP stations from the CBS is a

exhaust control damper, to control panel and gas

simplicity and robust construction that can withstand

valve train pipework – is fabricated from stainless

daily use and ensures long life and ease service. Their

steel. With Lanemark’s point-of-use heating designs,

production portfolio consists of two types of CIP stations.

the organisation, today, can highlight the benefits for

Mobile CIP stations. These mobile CIP stations are

CIP installations both in the UK and further afield. In all

designed for easy access to the cleaned equipment and

cases, the twin goals of minimising energy usage while

are equipped with a base frame with running wheels,

optimising operational efficiency are readily achieved.

pump, electric heating, electric switchboard with simple

“Without adequate CIP operations, many in the

pump and heating control, manual valve piping system

brewing and bottling sector would not be able to function

and one, two or three containers for sanitizing solutions.

efficiently. The ongoing aim is to deliver the best possible

The offer consists of mobile CIP stations with a capacity

design and the highest level of consistency and reliability.

of 50 L, 100L and 200L. Static CIP stations. Static CIP

We are delighted that companies in this specialised

stations, permanently installed at a single location in

sector are now gaining from our experience and our

the brewery, are equipped with a pump, electric or

approach to this important requirement,” he adds..

brewersjournal.ca

Autumn 2018

47

C o mm e n t

consumpt i on

What does it all mean?

The Canadian beer industry is an evolving animal and breweries need to keep on top of trends and statistics to ensure they can hit their end goal.

And that's to figure out how to get their beers in the homes of their consumers, explains Roger Mittag, the President of Thirst For Knowledge Inc. and founder of Prud’homme Beer Certification.

chin, it is clearly affecting the largest of the craft brewers as well. The largest segment of growth is those brewers who produce 2,000-5,000 hectoliters annually. This 50% growth rate outpaces all other production levels whereas the brewers who produce over 75,000 hectoliters actually shrunk by 1.9% Per capita consumption of beer has been dropping globally every year for the past 10 years (bottom). In Canada, this continues on a record pace and with the introduction of cannabis into the legal market, who know whether that will affect the overall outcome of drinking

by Roger Mittag

patterns. We know more women are entering the beer market as consumers but we still need to entertain the notion that better and different beer experiences are

C

anada certainly is an interesting place to sell beer.

crucial to driving the market forward. Ontario, while it

It still remains one of the most profitable places in

boasts the highest volume of beer produced in Canada

the world to brew and sell beer. Beer Canada does an

and the most breweries is also home to the lowest per

amazing job on so many fronts but one that I value is the

capita consumption in the nation. It is clear that most

collection of statistically relevant data. This data comes

craft beer drinkers have consumption behaviours similar

to us usually about a year late so we are now dealing with

to the wine industry where it is all about flavour and not

2017 information.

about volume.

A long time ago in a brewery far, far away (Interbrew

Can we handle this kind of growth in breweries across

/ Labatt), we always looked at Canada as a mature beer

Canada? I believe we can but…. We also need to build

market. This terminology comes from the fact that we

a strong industry and this comes with market research,

are not growing our overall volume and the business,

excellent business plans, fantastic beer and a very strong

generally speaking is flat. However, you could consider

and concentrated local platform. Find new ways to entice

that we are merely in our adolescence when it comes to

people to come to your brewery. Give them a reason to

fully understanding and appreciating beer. So, how do

always believe in you and your products. Ensure your

we parlay our interest in beer into more overall volume?

product is qualitative and consistent and the packaging is

Herein lies the issue.

dynamic and representative of the beer inside.

As of December 31, 2017 Canada, boasted 817

On a side note – these overfills in cans I am seeing

breweries. This number is greater than ever before in our

more and more are really frustrating. As much as I

brewing history and shows the extent of the interest in

appreciate you giving me more beer, I do not like getting

the beer industry. However, if you look at the size of the

wet before I get a chance to enjoy the beer. It can’t be

industry, it will show you that we have in fact not grown.

that difficult to get your canning operation to fill the damn

In fact, we lost volume. Also, if you look closer (top), it

can correctly – can it?

shows that wine grew, spirits grew, cider grew, RTD’s grew….but not beer!

It doesn’t take a math wizard to figure out that the beer

Lastly, consider that imports are growing ever so slightly. Your pricing strategy needs to be consistent with the entire market. No one expects a brewery to

industry has some serious issues. If we continue to grow

take a loss on their beer but there is only so much price

our breweries but we decline in volume, it just means we

elasticity in this market. As retail prices continue to grow,

are all taking a smaller piece of the pie. This is not healthy

consumers will reflect on what there are getting for their

for the overall industry as it waters down the end view of

money. Also, please remember that while draught is

beer. After all, the key to success is sustained profitability

romantic and relatively easy to package, we are a retail

and more and more competition will affect everyone.

market that caters to home consumption. The end goal

This has been the first year in a long time where we can actually see that smaller breweries are growing at the expense of the larger breweries (right). While this may seem like the legacy brewers are taking it on the

48

Autumn 2018

for any brewery should be to figure how to get their beers in the homes of their consumers.

Remember that change is inevitable but ….growth is optional.

Brewers Journal Canada

consumpt i on

C o mm e n t

Top: Growth seen in sectors such as wine, spirits and RTDs Right: Smaller brewers growing at expense of larger operations Bottom: Per capita consumption of beer has been dropping globally every year

brewersjournal.ca

Autumn 2018

49

C o mm e n t

craft

mo v ement

The Democratization of Craft Beer Craft beer has made great strides in making itself more accessible to those on the fringes whose curiosity about the category may be tempered by the sense of intimidation that perceived snobbery can instill – a transition that we’re calling the democratization of craft beer, says Mike Kallenberger from First Key Consulting.

In 1935, long before there was anything called “craft beer,” Newark’s Gottfried Kruger Brewing Company became America’s first brewer to can its beer. Kruger’s innovation triggered a revolution in the way Americans drink beer – one that provided an early demonstration of the democratizing power of cans.

In that watershed year of 1935 draft beer accounted for 70% of all beer sales. According to Martin H. Stack’s “A Concise History of America’s Brewing Industry,” bottled beer was just too expensive for most people. Canning created the first affordable, convenient way to take beer

by mike kallenberger

home, and the market responded. Just five years later, draft beer accounted for only 48% of beer sales. Beer was presumably being enjoyed at home more often than ever

I

n 2014 the New Yorker ran a cover featuring a stereotypically hipster-ish waiter cradling a bottle of

before, by more people than ever before.

But bottles were still the package of choice for brewers

beer as if it were a fine wine, displaying it for a pair of

who wanted to present a high quality image, and over the

equally hipster-ish customers, one of whom was leaning

decades cans became associated with cheaper beers

his head back and swishing a taste of the golden liquid

designed for budget conscious consumers. Thus, by the

around in his mouth in the most affected way possible.

time the craft beer revolution was taking form in the 1970s

Let’s face it, the world of craft beer is often seen as a

and 1980s there was no question that the beer would be

bit pretentious by those on the outside looking in. But it’s

packaged in bottles and only bottles. Even among the

not just outsiders who sometimes have that feeling. In a

relatively sophisticated audience for craft beer at the time

2014 survey 34% of craft beer drinkers agreed with the

there were few, if any, who would find it credible that a

statement “Even though I love craft beer I have to admit

canned beer was a high quality beer.

there can be quite a bit of snobbery to it.”

Depending on where one sits this perception may or

And while today many recognize that cans actually provide superior protection for the beer, at the time craft

may not be seen as a problem for not only craft brewers

brewers lacked the time or the budget to educate their

and drinkers, but beer more generally. But the good news

audiences about the impact of packaging on the precious

is that this certainly appears to be changing. Craft beer

contents. In the 1990s a few craft brewers tried canning

has made great strides in making itself more accessible

their beer, but the marketplace was neither ready nor

to those on the fringes whose curiosity about the

receptive. This all changed in 2002 when Dale Katechis

category may be tempered by the sense of intimidation

launched Oskar Blues Brewery, which took the audacious

that perceived snobbery can instill – a transition that we’re

step of offering its packaged beer only in cans. Other

calling the democratization of craft beer.

brewers followed, and today cans represent over 8% of

Three trends have converged, it would seem, to chase the “snob appeal” out of craft beer and make it feel right

off-premise beer sales (according to IRI).

Canning did not, in fact, drag down the image of

for those who once restricted their choices to a Bud,

craft beer. But it does seem to have evolved that image

Miller, or Coors: the growing expectation that craft beer

somewhat by providing a more familiar, comfortable

can be found in cans; the continuing introduction and

package for many drinkers. The fact that cans are popular

sales success of session IPAs and other more drinkable

in part because they’re easier to bring to outdoor events

styles; and the rise of the neighborhood brewpub.

like hikes or picnics not only opens up more occasions to

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Brewers Journal Canada

craft

mo v ement

C o mm e n t

craft beer; the more relaxed, friendly vibe associated with

trends, including people’s increasing tendency to

those occasions can halo onto the beer itself.

embrace locally owned and operated businesses. The

The beer industry doesn’t need more commentary

Yankelovich MONITOR, America’s longest running annual

on the growth of IPAs; anyone close to the category

survey of the populace’s attitudes and values, reported in

has seen the trend first hand at the bar, read about the

recent years that 51% of Americans now agree that they

trend, wondered about the trend, and more than likely

“try to buy from smaller local companies instead of large

participated in the trend by having one or two themselves.

national companies as much as possible.” Among weekly

And session IPAs are arguably the hottest IPA style of

beer drinkers the level of agreement rises to 60%; among

all, with off-premise dollar sales growing 25.3% in 2016,

weekly craft drinkers 71%.

compared to 19.2% for the entire IPA category (according to IRI).

Session IPAs, strangely enough, may partially owe their

The entire craft beer movement likely owes its existence in part to this trend, which began bubbling up in the 1970s and 80s. But while buying a beer from a craft

success to a door opened by Miller Brewing Company

brewery has often been a way to express local values,

when they introduced Lite Beer from Miller in 1974.

a visit to a brewpub often taps into hyper-local values.

Lite’s impact on the beer world has been profound.

A craft brewery typically represents a city or a region;

The brand was successful precisely because it wasn’t

a brewpub or tasting room often represents little more

positioned as a “diet beer,” but as a “less filling” beer for

than a neighbourhood. They’re what’s known as “third

everyday drinkers (especially somewhat older drinkers)

spaces,” venues beyond home and work where people

that enabled them to stay out for longer drinking sessions

find a powerful sense of community. This, too, has served

with their buddies. And thus was born the concept of

to democratize craft beer. When beer drinkers can visit

“sessionability.”

their neighborhood brewpub and find the comfort of

In many ways craft brewers saw their beers as the

discovering their friends and neighbours there, when they

solution to the opposite problem, i.e., too little flavour

can meet the brewmaster himself or herself and discover

rather than too little sessionability. But the stronger taste

that they’re not beer snobs after all, the intimidation factor

(and often alcohol content) associated with craft beer

just might be washed away. And once that happens they

sometimes reinforced the perception among mainstream

may take their newfound interest in craft to the beer aisle

drinkers that craft was a club that was a little too exclusive

at the grocery store, adding yet another to the ranks of

for them.

regular craft beer drinkers.

Then, in 2005, Full Sail Brewing introduced Session

The Milwaukee suburb of Brookfield, Wisconsin is

Premium Lager. Session Lager was still more flavourful

home to a Champps Americana franchise. On any given

than any of the mainstream beers, yet came in with

game day Champps is like any other sports bar – the

similar alcohol content at 5% ABV. It seemed for a time

place is packed with people watching the game on

that Session Lager would be nothing more than a

the big screen TVs. There’s one way, however, in which

novelty, a thing unto itself. But in the second decade

Champps might be different from the typical sports bar,

of the 21st century a flurry of session IPAs from major

at least the sports bar as history has known it. Champps

craft brewers was released to rapid public acceptance

features over 50 beers on tap, frequently including hard

and soaring sales. These for the most part stayed

to find craft beers, and its website proudly boasts that it’s

well-balanced while packing a surprising amount of

been called a “craft beer mecca.”

hoppiness into beers with relatively low alcohol content

The Brookfield Champps may not be so unusual for

by craft standards. The most successful example may be

very long, because it’s not really so much “different” as it

Founders All Day IPA, which was introduced in 2012 but

is “ahead of the curve.” For years sports bars have been

already accounts for more than half of the breweries’ total

the last bastion of mainstream beer dominance. They’ve

sales and continues to grow – thanks in part to its popular

generally drawn clientele who are more interested in

15-pack can package.

comfortable, familiar choices in terms of food, drinks,

Session IPAs no doubt owe at least some of their

television programming, and life in general. But craft

success to increased consumption among long-time

beer can now thrive in sports bars precisely because

craft drinkers. But they’ve also made the category

of democratization. Champps isn’t pulling a crowd full

more accessible to new drinkers who had resisted

of hipsters out to Brookfield from Milwaukee’s trendier

craft because the idea that a good beer should be

neighbourhoods (well, maybe a few). The crowd on a

“challenging” to their palates seemed just a little too

given occasion consists mostly of people who would

exclusive. Another barrier to democratization had been

never be raising a glass of craft beer if there were so

eliminated. Much has been written about the growth

much as a whiff of pretence about it.

of brewpubs and brewery tasting rooms recently. This industry trend owes its existence to several cultural

brewersjournal.ca

This is what the democratization of craft beer looks like in practical terms. And it’s a lot of fun to watch.

Autumn 2018

51

C o mm e n t

diversity

Keep the door open

Craft beer needs to make a space at the family table for diversity, as there’s enough room there for all of us, explains Ren Navarro, founder of Beer. Diversity.

Is it people of colour? Women? LGBTQ+? People with disabilities? The definitions are endless, but the conversation has been limited.

Breweries ask me constantly why more women and minorities don’t apply to more jobs in beer. I tell them to look around their spaces - who do they see sitting in the brewery spaces? Is it a diverse group of people? The

by REN NAVARRO

answer is usually no. Then how can one wonder why there isn’t a more diverse pool of applicants?

Yes, breweries all have the “our door is always open to

hen you think of the “typical” craft beer drinker,

W

everyone” approach to the public, but how do they tell us

what do you see? Is it a white male, sporting a

that we’re all welcome? Is it in advertising? Social media?

fantastic beard (possibly kept shiny with artisanal beard

Beer labels? Events? Or do you just have to be in the

oil)? Or do you see something different? A woman

know? It’s a tricky area to navigate. Target a group a little

enjoying a well crafted beer surrounded by like-minded

too hard, and people are suspicious of your motives. Lay

women? A person of colour?

off just a bit too much, and now you’re exclusionary and

There’s absolutely nothing wrong with whatever you’ve pictured, but chances are you instantly thought of the

uncaring. So what to do?

It’s not simple, but it is easier than you think. It starts

bearded beer drinker - but remember that all the above

with a conversation. Why don’t you see more women/

people are out there enjoying craft beer somewhere.

LGBTQ+/minorities/etc. engaged and applying? Reach

When I launched Beer. Diversity. earlier this year, my

out, ask questions and start a dialogue. It may not start

aim was to remind people that there can and should

out smoothly, but keep that dialogue going. It’s an

be diversity in the beer world. Months later, I’m not just

ongoing learning experience. We see breweries running

reminding people, I’m educating them and starting a

specific special events - international women’s day,

conversation. The purpose of this initiative is to create an

Black History Month, Pride - but we don’t always see the

open dialogue, one where “diversity” isn’t considered a

community outreach that could and should go with it.

bad word, but is the word that serves as the starting off

It’s not enough to just pay lip service to “other” groups.

point for a conversation that is long overdue.

Representation matters for more than just one special day

Let’s take a brief step back - what do you think when you hear or see the word “diversity”?

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or week. Old school adverts target women and (some) minorities (while absolutely ignoring other minorities) in

Brewers Journal Canada

can n i n g

Co m m e nt

some of the most stereotypical ways. In the late 1970s, into the late 1980s, Colt 45 brought us Billy Dee Williams, draped in beautiful women, alongside the problematic tag line of “it works every time”. The women are props, and the strong black man is presented in a predatory way. To this day, this is the best known beer advert that is targeted to people of colour.

In the 1950s, Schlitz presented us with the perfect looking white housewife lamenting burned meals, but thankfully not burning the beer. Years later, both beers

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still exist, but Colt 45 still exists with the problematic tag line. Teo and Beny of the L.A.- based Dope and Dank (a company run by and for people of colour who drink and work and beer) have created the “death to the 40oz” project, creating awareness about the issues black people face with the stereotype of the 40oz beer. Dope and Dank is also behind the “Black people love beer” merchandise, reminding folks that there is a diverse group of people who enjoy craft beer.

Here in Canada, and in my case, Ontario - there’s a hunt to show how diverse the beer market really is. There are groups like Montreal’s BAOS and Ottawa/Niagara based Hops and Bros shining the spotlight on women and minorities who are ambassadors for beer and the diversity movement. Over the past 5 years, the number of female sales reps, brewers, and brewery owners has grown. The diversity in this case, stays predominately with gender.

Very few of these women are WOC or LGBTQ+, In the last decade, there has been an increase in women’s beer groups in Ontario. Organizations

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like Guelph’s Queen of Craft, Toronto’s Society of Beer Drinking Ladies (of which I am a co-founder), Peterborough’s The Electric City Brigade of Beer Betches, and Hamilton’s Iron Beer Maidens. These groups all strive to provide a safe space for those who identify as female, to gather, learn something new and enjoy craft beer.

Of course, nothing is perfect, and these groups have seen backlash by men who accuse the groups of being exclusionary. The kicker being that several of these women’s groups do actually invite men to join in at their events. The fact that there is a some kind of backlash to groups that are inclusive, show diversity and have charitable aspects, tell us we’ve got a way to go in.

I created Beer. Diversity. to start a dialogue that I felt was missing in the Canadian craft beer world. It wasn’t easy, and there was quite a bit of push back from people who felt that the dialogue was really going to be a lecture about how everything was wrong in the beer industry.

There’s nothing wrong with the white bearded fan boys who line up for hours to get the newest specialty release.

I’m not calling for their elimination, heck, I love their determination. What I’m really calling for is for craft beer to make a space at the family table for diversity. There’s

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enough room at that table for all of us.

brewersjournal.ca

Autumn 2018

53

C o mm e n t

employment

law

Back to Basics

While you may hope that you will never have to terminate an employee’s employment, it is likely that it will happen at some point during the operation of your business, and, when it does, there are a number of legal concepts that will come front and centre for your business, explains Kyle D. Burgis from Minken Employment Lawyers

by Kyle D. Burgis

grab people’s attention (and will likely be the topic of a future article for this publication), these sensational topics overshadow the basic fundamentals of employment law, which are the actual daily issues employers face. For this reason, I have dedicated this article as a “Back to Basics” regarding what an employee is generally entitled to in the event that you are required to terminate.

Statutory notice and common law notice

G

enerally, in all provinces and territories in Canada (excluding Quebec which has a civil code),

W

ith the day to day grind of running a successful business, whether big, medium, or small, it can

an employee who is terminated from their

employment without cause (meaning that the employee

be very difficult for an employer to be aware of all the “ins

has not engaged in conduct which allows the employer

and outs” associated with having to let an employee go;

to terminate their employment without providing any

and more often than not, one wrong step can result in a

notice of such termination or payment in lieu of notice) is

lot of time and costs being used for other things than their

likely entitled to two very different things: statutory notice

business. There will most certainly come a time when,

and common law notice.

if not already, you will have to terminate an employee’s

Statutory notice can take two forms: federal or

employment and have an understanding of what they are

provincial. Employees who work for an employer involved

generally entitled to as a result.

in a federal undertaking (which is unlikely to be anyone

Recent changes in the law and hot topics found in the

working for a brewery), is regulated by the Canada

media seem to often dictate what lawyers write about.

Labour Code, while employees who work for provincially

One such recent topic is the upcoming legalization of

regulated employers (which most likely includes

marijuana, causing numerous articles and blogs to be

breweries) fall under the provincial legislation for each

written about the potential impact this may have on the

specific province.

workplace and steps that can be taken to reduce or avoid any related issues. While this is definitely a topic that can

54

Autumn 2018

While our country is very similar in many ways from coast to coast, the legislation that governs statutory

Brewers Journal Canada

employment

law

C o mm e n t

notice entitlements in each province or territory can be quite different. As the readers of this article are from all across our nation, there is not enough room in this article

Employment law summary

to breakdown and summarize all of the differences that exist in such legislation. However, there is at least one common factor that is important for employers to realize about statutory notice regardless of their geographic location in Canada: it must be paid. If the employee is terminated without cause, then these amounts are mandatory (of course, with some exceptions).

Common Law notice, on the other hand, is very different. Employers often state they do not know about Common Law notice, however, this is usually as a result of knowing it by another name, albeit, an incorrect one: severance pay. Common Law notice is the large amounts of pay you hear about employees receiving from their former employers after being “wrongfully terminated”.

Common Law notice is what is awarded by the Courts to an employee who has not been provided with enough notice of their employment being terminated or payment in lieu of such notice. The purpose of it is to provide an employee with enough of a heads up, or payment instead

u Employees are generally entitled to both statutory notice and Common Law notice when their employment is terminated without cause. u How much notice will differ from employee to employee, and therefore, what you did (and maybe luckily got away with) for the previous employee may not be appropriate for the next one you have to terminate. u So that you can focus on what you do well and not be concerned about whether you have done things appropriately in accordance with statutory and Common Law notice entitlements, get legal advice from an Employment Lawyer prior to terminating an employee’s employment.

of a head up, so that the employee is able look for and obtain a new job by the end of the notice period and suffer as little financial harm as possible as a result of the employer having to let them go.

While there is no cap to how much Common Law

the employee obtaining new work during their common

notice an employee is entitled to as a result of their

law notice period, which then reduces the employee’s

employment being terminated, generally the highest

notice entitlements based on the monies received from

amounts that are awarded by the Courts is 24 months,

the new job (referred to as mitigation earnings); and, 3) if

being 24 months of pay and other forms of remuneration

the employee does not make reasonable efforts to find

the employee would have received had his or her

new comparable work during their Common Law notice

employment continued for that period of notice. Of

period (known as failing to mitigate).

course, there are outlier cases as well where employees

So What is the Take Away From All of This?

have been awarded more than 24 months of Common

The take away

Law notice.

Before you start panicking, it is important to realize that not all employees are entitled to such high amounts of Common Law notice. This is due to the fact that an employee’s Common Law notice entitlements are determined by looking at the individual factors of the employee, also known as their Bardal factors. The Courts

N

ow that I have probably shocked and confused many of you with both legal jargon and concepts that have nothing to do with the day

to day running of a brewery (similar to how I feel when

consider these factors, which include such characteristics

discussing the various details that go into the different

as the employee’s age and length of service at the time of

types of IPAs a brewery produces), you probably want to

termination, to determine how long it will take the specific

know: so what am I to take from this?

employee to find a reasonably comparable job.

Similar to statutory notice, Common Law notice is

While you may hope that you will never have to terminate an employee’s employment, it is likely

something that an employee is entitled to; however, for

inevitable that it will happen at some point during the

Common Law notice, it is not a strict use of the word

operation of your business, and, when it does, the legal

“entitlement”. An employee’s Common Law notice can

concepts briefly referred to above will come front and

be reduced in generally three ways: 1) with a well drafted

centre for your business. As a result, getting a better

termination clause contained in a written contract

grasp of these and other inescapable Employment Law

between the employee and the employer (another great

concepts now is ideal so that you can address situations

topic that will be discussed in a future article); 2) with

appropriately when they occur.

brewersjournal.ca

Autumn 2018

55

C o mm e n t

L abelling

Leverage the Labelling opportunity Changes to Canada’s Beer Standard hold a lot of promise for an already burgeoning homegrown industry, and there’s an opportunity there for those willing to take it, explains Jeff Sommer, vice president of Lorpon Labels.

by Jeff Sommer

I

t looks like the Canadian beer industry is the latest to be tapped for new federal regulations. Designed to

bring market standards up-to-date and fuel innovation in an already flourishing sector, the new rules would also require labelling changes of Canadian brewers.

The proposal is leaving some with a sour taste in their mouths, but at Lorpon Labels we see it differently. The perfect product deserves the perfect packaging and with

would be required to list every ingredient in their product,

our digital printing process, we can help you make any

and the thought of reworking the packaging for every

change a change for the better.

product line is making some uneasy.

Beer is about as Canadian as maple syrup and moose

In 2014 we invested in an HP Indigo WS6800 Digital

(not at the same time, please) but the Canuck love for a

Press. We noticed that we were getting orders for

pint—particular of the craft variety—has bloomed over

smaller runs with quicker lead times, and this machine

the past three decades. In 1990, there were 62 Canadian

had the absolute highest quality. Although we still print

breweries; today, there are more than 800, most located

flexographically for large volumes, by moving into the

in Ontario and Quebec, producing over 7,000 brands. Yet

world of digital we’ve been able to offer our clients a

despite the clear disruption in the sector, the Canadian

superb solution for those smaller jobs, and for jobs where

Beer Standard has not been substantially overhauled in

flexibility is required.

30 years.

Most of the proposed updates involve expanding

With digital, a change to the design can be done onthe-fly, with a much tighter turn-around time. All of this

the definition of beer to include newer styles and types

is to say that it’s true—new label requirements will mean

of brew. No longer would the drink need to fall strictly

changes. But we have the technology! And even better,

within traditional types like ale, stout, or porter, and

by using pressure sensitive (PS) labels, we can help you

the regulations would allow for the use of fruits, herbs,

take the opportunity to strengthen your brand.

or spices in the production. Think Flying Monkeys’

Pressure sensitive labels can be run in batches as

Paranormal Imperial Pumpkin Ale or Beau’s lavender,

small as 1,000 minimum units—ideal for customization,

rosemary, and thyme-infused St. Luke’s Verse.

small batches, or special events designs. Why not take

This all sounds great, but one proposed change is

advantage of the upcoming changes to experiment

giving brewers pause. In an effort to best serve Canadian

with your packaging? Changes to Canada’s Beer

drinkers with food allergies or sensitivities, the exemption

Standard hold a lot of promise for an already burgeoning

for beer from the mandatory labelling of food allergens,

homegrown industry. We’ll help you turn that into a

sulphites, and gluten would be repealed. Indeed, brewers

packaging opportunity.

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Autumn 2018

Brewers Journal Canada

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Mash, Wort, Trub, Ale, Lager, Liquid Gold; No matter how you say it, it’s all fluid to us. With over 70 years of experience controlling and monitoring fluids of all kinds (yes, even steam and glycol) we have the know-how and expertise to maximise the efficiency of your brewery. Better yet, we can design, build and fully automate your dream, state of the art brewery completely in house.

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C o mm e n t

production

Five Elements of Software to Excel Your Production Beer production growing too quickly to maintain through spreadsheets?

It’s time to start looking into finding a brewery management system, says Josh McKinney, CEO of Ekos.

the numbers can be all over the place. Brewery software makes it easy to keep track of your current inventory – projecting real time numbers on what your team is using in that week’s batches. This also allows open communication with your sales’ team to know what finished goods are still in stock to be sold.

They also should be able to help you forecast needed

by Josh mckinney

ingredients for your flagships and seasonal brews which are especially helpful when approaching a busy season like the holidays. It’ll allow your team to see what

W

e know that brewing has you on the go a lot. From

ingredients are needed to keep your brewery on track

managing equipment on your production floor to

with your production and sales’ numbers – giving you the

double checking inventory in your warehouse – you are

knowledge to know when it’s time to place another order.

always on the move. Make sure to find a cloud based

Helping to not skip a beat getting your brews to your

system, allowing your team to take your production

customers.

processes anywhere you go on any device. One thing to

It’s pivotal for your team to see where resources are

check on is if there are any additional fees associated with

going in every department. From operations to sales, your

this flexibility.

team should be able to see where items are and how

It’s easy to get caught up in the midst of brewing and

it’s effecting the bottom line. Reporting should help your

not realize inventory is running low or what is needed

team prioritize their brewing schedule based off what

to make your batches for that month. Production

the customer is consuming. Some platforms will also

management platforms are here to help house all the

customize these reports to cater exactly what your team

brewery’s info in one location. From inventory needed to

is looking for.

brew, to products on hand, to recipes for your seasonal

If you’re looking at a software that doesn’t offer these

batches, to knowing your real time finished goods – a

elements, take some time to look into other platforms.

system should be able to house all of your brewery

These key elements will help elevate your production

operations.

team to the next level. Ekos Brewmaster is a great system

Malt, hops, and kegs are hard to keep track of and

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Autumn 2018

that incorporates all of these elements.

Brewers Journal Canada

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C o mm e n t

C anning

How Fresh is your Beer: Deciphering Date codes

Drinkers are increasingly turning to date codes to inform their beer-buying decisions. There are a number of ways to add this important information to your small-pack and to avoid doing so could be doing your brewery a disservice, explains Jeff Rogowsky founder and chief executive of Sessions Craft Canning.

by Jeff rogowsky

product. The beer will lose some of its original punch and flavour profiles will slowly become muted over time.

So, how do breweries decide how fresh their beer should be to be enjoyed as intended or how long it will last in a can, bottle or keg? How is that information then passed along to the consumer?

Most consumers are used to regularly looking at date codes at the grocery store when they buy meat, eggs or dairy products, but many people still don’t realize that there are date codes on bottles and cans of beer you buy from the LCBO, Beer and Grocery store too.

The LCBO, Beer Store and Grocery stores all now require date codes be printed on bottles and cans of

I

t’s safe to say that most breweries would agree that

beer. On a bottle, the date code is usually included on

the fresher the beer the better the beer. The sooner a

the label or back of the glass. For a can the date code can

brewery can get their packaged product into the hands

usually be found on the bottom of the can or occasionally

of the consumer the more enjoyable experience that

along the bottom ridge. Depending on the quality of a

consumer will have.

brewery’s date coding machine, codes can vary greatly in

For a number of reasons, once a beer goes from the brewery’s bright tank or packaging tank into a keg, bottle

terms of legibility.

Once a brewery has a way to date code their product

or can it will inevitably start to lose some of the original

there are several different options of text they could use.

“freshness” that the brewmaster intended. Regardless of

The first being an easily understood “packaged on date”

the type, cost or speed of a brewery’s packaging line,

which is the date that the beer was packaged on. The

beer is still exposed to parts per billion levels of oxygen

second type of date code is the more subjective “best

which will eventually start to negatively affect the finished

before date” which indicates that this beer is ideally

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canning

enjoyed before said date.

The third type of date code is the often-indecipherable

C o mm e n t

of beer react differently over time and that putting a “packaged on” date gives the most honest information to

alphanumeric code primarily used by the big brewers

the consumer. As a consumer, you know you are getting a

which is hard to determine if is meant to denote

“fresher beer” if you buy a beer as close to its production

“packaged on” or “best before”. Ontario Beer retailers

date as possible, whereas seeing a beer that is close to a

require some form of date code on the product, but do

best before date may make you might think twice about

not have regulations on what the format of the code is.

that purchase and possibly leave it on the shelf.

This makes it confusing for consumers because now they

Many breweries that do not sell products through

have to decipher between what those small numbers

Ontario retail chains choose to forego a “packaged on”

may mean.

or “best before” date as it is therefore not required and

Regardless of the type of date code that is printed

simply print the brand name or potentially some tasting

on the bottom of the can, the single biggest reason

notes on the bottom of a can. With some date coders

for coding product is in the case of a product recall for

being able to code three lines of text with 15 characters

traceability to a specific batch of beer. This means a

per line breweries can start to get pretty creative with

brewery can single out by date which cans or bottles

what is included in the coding.

should be pulled from the shelves without having to recall the entire in-store stock.

Most well-established breweries hold sensory panels

Depending on the brand and type of coder, most good printers can range in price from about $7,000 to $16,000 and this cost is often prohibitive to craft breweries that

on a weekly basis to check “freshness” of their beers and

are just starting out. Because of this breweries may

how they may change over time. They may then use

sometimes find other ways of coding such as a typical

these panels to decide whether they will be using a “best

convenience store sticker on the product or even a

before” date on their product or a “packaged on” date.

sharpie and some elbow grease will do the trick.

Ultimately, it is the brewery owner who will make the decision as to what type of code goes on their product.

Dave Lee, Brewmaster and co-founder of Eastbound Brewing Company in Toronto notes that different styles

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However a brewery chooses to date code, or not date code their products, it is a piece of information that educated craft beer consumers may start to refer to when making a purchasing decision.

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Northern Powerhouse Wylam Brewery of Newcastle, England, is a different beast to the one that started out at the turn of the millennium. It produces excellent modern beer styles, has a palace to call home and is the envy of many a brewer across the land.

But one attitude has never changed and that's you live or die by the quality of liquid you put out.

palatial Grade Two-listed Palace of Arts in Exhibition Park.

But such achievements aren’t enough for Stone. In 2018, the nearby River Tyne now has a new destination spot for food and drink lovers in the form of By The River Brew Co. It’s already hard to imagine the area without it.

“There's always time in the day to do something else, something new. And it has been really important for us to put in the hard work to make Newcastle as good as it can be,” explains Stone, perched with his beloved Tyne behind him. “This city has moved on so much in the last decade. So much has developed, and not just the beer

by TIM SHEAHAN

scene,” says Stone. “Newcastle has reinvented itself and is no longer purely industry. Sure, what we’re doing at Wylam is part of an industry. But thankfully it’s one that

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he Newcastle Brown Ale available in places

gets you pissed.”

Wylam Brewery was founded in 2000 by John Boyle

such as The Beer Store is a far cry from the

and Robin Leighton. Based out of South Houghton Farm,

beer that went into production way back

Heddon on the Wall, Leighton’s beers such as Gold

in 1927. Not only does the 4.7% beer look

Tankard and Landlord’s Choice resonated with local

different, it tastes different. Yet for many

drinkers. But the duo’s working relationship was relatively

drinkers overseas, it's the one beer they know from the

short-lived. Leighton retired three years later and has

city of Newcastle, and maybe even the UK as a whole.

since sadly passed away.

But thankfully in 2018, the beer coming out of the

Boyle called on his son Matt to move home from Spain

county of Tyne and Wear is far more diverse and

and help take the reins, something he eventually agreed

flavoursome than that Heineken-brewed beer, a diluted

to. With John Boyle himself retiring, Robin built a team

attempt at past glories, that is known across the globe.

that included Ben Wilkinson, Christopher Lee and Lee

And the leading force in Newcastle when it comes to

Howourth, a trio that are still with the brewery today.

modern beer is Wylam Brewery. Its figurehead, Dave

Elsewhere, Stone and business partner Cameron were

Stone (right), is the epitome of the idea that if you enjoy

tiring of their careers in the music industry. In addition to

your work, it doesn’t really feel like work at all.

owning a nightclub, the duo helped organise Evolution

Stone is a Liverpool native, but Newcastle is truly

Festival as well as Digital Brighton and Digital Newcastle.

his adopted home and it’s here his path crossed with

But like any field, fashions come and go, and Stone soon

that of Wylam Brewery, now one of the most respected

fell out of love with the type of music people wanted to

UK breweries going. But it was not always thus and the

hear.

successful Wylam of 2018 is a different animal to its

“We were in Amsterdam around eight years ago and

previous existence as a traditional farmstead operation

all people wanted was EDM (Electronic Dance Music).

founded nearly 20 years ago. Alongside business partner

We were having to book DJs that were overpriced, had

Rob Cameron and the team, he’s helped catapult the

inflated egos and produced music we didn’t like,” says

brewery to the frontline of great UK beer. All this before

Stone. “So we sat down and asked ourselves what we

you even get onto discussing their home, the literally

liked as much as music. And that was beer.”

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Stone and Cameron proceeded to sell their club and

wanted from the space but to have it as a brewery, and its

the stake in the festivals. Not ones to rest on their laurels,

own independent facility is rewarding,” he explains. “When

they put their money where their mouth is and bought

you see a tour poster for someone like Billy Bragg and

two pubs in the form of city holsteries The Bridge Tavern

their dates show somewhere like the Shepherd’s Bush

and Town Wall.

Empire in London, and then Wylam Brewery. That’s great

These pubs rapidly became Wylam's biggest customers and with Stone, one the brewery’s biggest fans and advocates.

“They made great liquid. And for me, it's all about the

to see, it gives you a real buzz.”

As the Palace of Arts’ role and importance to the community has grown in the recent years since Wylam moved in, so has the brewery’s wider standing in the

liquid. You can have fancy branding but if the liquid isn't

brewing industry. Much has changed in the world

good, your product isn't good,” he says.

of Wylam since those early days at the turn of the

Stone and Cameron decided to spend some time in the US to see how the scene was developing. What

millennium.

“When we started in 2000 we were making beers that

greeted them enthused the duo and back home, they

other people weren't making. We couldn't particularly sell

took the decision to approach Wylam and see how they

them but we could drink them, that’s for sure. In 2000,

can formalise their partnership and buy into the brewery.

cask beer was the type of challenging drink of its day, so

The idea proved logical for both parties and in Stone’s

it was a case of the team making the best beer possible

words, the duo "sat on their hands” for the first two years

and educating the drinker of its merits,” says Stone.

and let the business continue in kind. But thanks to the

He adds: “Fast forward to now, the process is pretty

demand for its growing portfolio of excellent beers, they

much the same in terms of how we make our beer. It's

knew Wylam had to move site to realise its potential, and

just fantastic now that we can put out beers that we really,

with that, a new home at the Palace of Arts came into

really like. But I often think how many breweries can't do

view.

that, especially considering they are working in a creative

Located in Exhibition Park, Newcastle, the Palace of Arts is the last remnant from North East Coast Exhibition

industry. " Wylam’s brewing spine of Ben Wilkinson (overleaf),

of 1929. Back then it was used to house works of art

Christopher Lee and Lee Howourth is like that of any

and promote the region’s skill and industry. It fulfilled

successful football team. It’s given them longevity, and

a number of different purposes and was home to the

everyone is on the same page. Captain of that team,

Military Vehicle Museum at the time of closing in 2006.

though he’d loathe any sort of hierarchical badge, is

The Palace of Arts was in a state of disrepair and was set

Wilkinson. He joined Wylam less than a year into its life.

for demolition but thanks to Freddy Shepherd and his

Running a free house in the Ouseburn Valley had given

brother Bruce, the former owners of Newcastle United,

him a wealth of knowledge in cellar management. The

the building was saved in 2012. Three years later and

pub, which offered drinkers a selection of Belgian beers

through more than $5m in refurbishments, the site had

in addition to its local ranges, also sold Wylam beers,

regained its splendour. But the idea of a brewery then

just as Dave Stone and Rob Cameron’s pubs did many

taking over such a space did not sit well with everyone.

years later. But Wilkinson wanted to take his love of beer

“We wanted somewhere to call home. We looked at options in the city but none could match the Palace of

beyond the pub and his homebrewing hobby.

“Way back then I asked them if they wanted any help

Arts. Along the way we were greeted with 148 objections

and they told me to come in the next day. I was cleaning,

to the planning, lots on all sorts of scurrilous levels. But

driving, whatever they asked of me,” he recalls.

we went to planning committee and won 9-1. The rest, they say, is history,” explains Stone.

Objections to the traffic and noise the brewery would create seem laughable when you approach the site in person. Granted, the venue hosts parties, concerts and

That arrangement lasted around 18 months before Wilkinson made the full-time switch. Working with then head brewer Robin Leighton, eventually becoming head brewer himself in 2012.

“We started brewing IPA long before before the trend

other events but for a facility located in the middle of a

jumped across the pond. We learned a lot from the US

large park, noise issues for its neighbours were never

and beers such as Jakehead proved to be a real turning

going to be a problem. And thankfully for drinkers, those

point for us. It combined an old world malt bill and a new

hurdles were overcome.

world hop profile,” he explains. “It was one of the first

Transforming the palace in its then form to Wylam’s home of today took two years of planning and 13 weeks on site.

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beers produced at the old site that was really different to what came before.”

Jakehead, a 6.3% IPA came kicking and screaming into

As Stone tells us: “When we get busy, we get busy”.

life seven years ago. But its popularity meant treading

“It took a while for people to work out what they

a fine line in producing sufficient volumes to cater for

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demand, while also brewing enough of the lower ABV

Hawkshead, Thornbridge, and Box Social on the project.

beers that resonated so well with other local drinkers.

The end result was 6,600 cases of beer, each containing

Thankfully that’s no longer an issue with the increased

eight limited edition 440ml cans.

capacity, and incoming additional tanks, at the Palace of Arts.

The brewery has successfully managed to keep both

“It was quite tricky working it all out over a five month period,” says Wilkinson. “What was important was to produce all of the beers that were going to last well and

sets of drinkers happy. Though a ‘Futureshock’ DDH IDA

get better from a little bit of ageing at the start of the

or a ‘In Every Dream Home A Heartache’ DDH Sour Mash

process, and then work all the hop-forward beers at the

IPA are somewhat of a leap from the 4.0% cask 'Gold

end of the process. Around that, you do everything in-

Tankard' Golden Ale many of its patrons would be used to.

between to snake it's way towards the finale! The brewing

“When we started producing these type of beers, it

bit was a challenge but the most daunting part was

would have been a hard sell to some of the older pubs.

getting everything packaged in that box with all the lovely

But by then there was another craft base opening up.

artwork go out into the wild on time.”

The proliferation of these bars and bottle shops has really helped, and we appreciate their support,” says Wilkinson.

Wylam, like breweries such as Cloudwater, Verdant

The Northern Powerhouse project, logistical challenges aside, allowed Wilkinson to engage in one of his favourite parts of the industry, collaboration. Wylam

and Northern Monk among others, are now producing

has teamed up with a number of breweries from the

high volumes of heavily-hopped IPAs. These beers carry

UK and further afield in recent years, and it’s something

a higher price tag, and frequently a higher ABV than

Wilkinson would like to see continue, as long as it’s done

many drinkers would be used to. But they are selling, and

for the right reasons.

they’re selling well. And Wilkinson sees no reason why that will come to a stop anytime soon, either.

“This style has legs, no question about it. And it’s

“It's important that you can pick out each brewery in the finished product. A lot of people had not heard of us until two or three years so it's nice when people are

still relatively new on this side of the water. Look at the

sometimes surprised that we've been going a lot longer

States, it has been going on there for much longer, and

than that,” he tells us. “The industry has improved for the

people are really making Hazy IPAs their own. It’s not one

better tenfold in that time. I know there’s often talk of

blanket style. We’re seeing that here too. We all have our

brewing losing the community qualities that make it so

trademarks, our nuances and our own personalities. I love

great, but I don’t see that. We are seeing new breweries

the history of IPA and the way the style has developed.

open all the time and at the end of the day it's down to

This is one part of its development,” he adds.

liquid. That’s what counts. I think there's still room for

Wilkinson believes that drinkers, slowly and surely are coming around to why certain beers cost more, too.

“It’s become more apparent over time that people are willing to pay more for quality beer, beer that features expensive ingredients. Nobody is going to go out a buy an eight pack of a 9% DDH IPA and knock them back.

everyone to grow because there’s an ever-increasing number of people that turning onto good beer, and once they make that move over, they don't tend to go back.”

And Wilkinson believes keg beer has been the key driver in aiding that all-important transition.

“In those early years, it was more of a challenge to

It’s all relative. A lot of these beers are made of sharing,

convince people of the merits of beers like ours. It was

they’re communal experiences just like a fine wine or a

predominantly cask and one of the main problems for

great whisky,” he explains. “And when you’re dealing with

someone that is used to drinking keg lager is the change

expensive ingredients where you lose anywhere between

in mouthfeel. They’ve gone from something that is fizzy

15-20% of the yield just off the dry-hopping and run-

on the tongue to something that’s not,” he says. “ But now,

off throughout the process in order to keep everything

with so much more keg beer around, the mouthfeel issue

unfiltered and unpasteurised, then it all adds up.”

has been pretty much eliminated. It has enabled people

Wylam brew on a 50HL kit from UK manufacturer

to develop their palates by trying styles and judging them

Gravity Systems, and they have the capacity to double

on flavour rather than being confused and confronted

brew therefore producing up to 100HL a day. At the time

with a sensation they’re not used to.”

of writing, they have nine 30 barrel tanks, two 60 barrel

Growth in keg, which accounts for 70% of its output,

tanks, six bright tanks and an additional three 30 barrel

has seen Wylam narrow down its cask selection. The

tanks on order.

brewery offers three permanent cask beers as well as

Every last drop of that capacity was required to allow

seasonal, one-off numbers. But one thing that Wilkinson

the team to recently produce its fantastic Northern

remains as keen on as ever is experimentation in styles,

Powerhouse collaboration series, all while producing its

and Stone and Cameron’s new setup, the aforementioned

regular range of beers. Wylam teamed up with Buxton,

By The River Brew Co will allow him to do just that.

Cloudwater, Black Lodge, Magic Rock, Northern Monk,

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Wilkinson to produce new beers, away from the

brewery’s where they might have the option to get bigger

production setup of Wylam’s larger kit. Beer pours from

and bigger. Some will be able to do that while putting out

20 taps at the bar that is an integral part of the new

beer at the same standard people are used to. But some

container community that also houses a restaurant,

don’t. They are more focused on pushing out liquid ready

market and bike shop.

for a certain date and as a result, the process is rushed

Wilkinson, Stone and the team are all on board with what they want from the new setup, and from the future of Wylam, too.

“We don't have desire to upscale production pass

and quality is affected.”

Wilkinson agrees: “One we get the extra tanks, I’ll be happy at that size. I don't want to turn into a factory because I've seen what happens and I've tasted what

those extra tanks. That investment will help us keep the

happens when that takes place. I want to get more dialled

local market satiated because I’ll be honest, the local

into and on top of what we're doing. We like being hands-

market has suffered a bit this year,” says Stone. “People

on and we’ve got a great team here we so don't want to

across the globe want our beer but we can’t let down

get too big. We don't want to lose sight of that.”

the people that have helped get to where we are today.

Without them, you’d be nothing.”

He adds: “Going forward I want to continue focusing on the quality of the liquid because there comes a point in a

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And like Wilkinson earlier, Stone sees plenty of room for growth in this industry, as long as the beer is good enough. If it’s not, then closures will come as no surprise to him.

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“Brewing, for many, has become the new midlife crisis

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Cordiale with some of the biggest breweries, then I think

investment in a red Porsche. You’’ have people leaving

that’s one route to success. I don’t feel as if we need to

their jobs, maybe even their families to start a new life in

diametrically oppose ourselves to these businesses.

brewing, often without any knowledge of the industry.

Many of them have thousands of pubs, so why can’t we

They’ll soon realise that you need more than a cool label

help complement their own brands? There should be a

to get you anywhere,” he explains. “That part of the market

place in the market for all of us.”

will suffer, as the drinker becomes more educated and it’s

It’s that type of positive, affirmative can-do attitude that

our mission is to educate as many people as possible so

underpins Stone and his outlook on both business and

they know more about beer.”

life.

Stone adds: “I find it incredible that I can go into a train

He recalls: “As Bob Dylan said, when you've got

station mini supermarket now and get a great can or two,

nothing, you've got nothing to lose. Caution doesn't

when several years ago that would have been impossible.

register with me because I know we will work hard

And then you've got lots of new bottle shops opening up,

enough to make something work and to be a success.

although they’ll have to start renaming themselves can

“Look, there has never been a better time to brew and

shops before long. I think that the more penetration we

drink beer. You have the proven knowledge of the past

can get into the mainstream market the better. If smaller

along with the technology of the future.

breweries like ourselves can form some sort of Entente

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“So let’s have a party.”

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s c i e n c e

fermentat i on

The impact of fermentation Fermentation and yeast have always been key drivers when it comes to innovation in beer production. However, that role is even more pronounced today, explains JoAnne Carilli-Stevenson, global key account manager at White Labs.

by JoAnne Carilli-Stevenson

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attributes of age.

The trends and opportunities with these beers are various production methods - kettle sours, primary and secondary fermentation, new bacteria and yeast isolation to produce acidity.

Mixed culture and Brett beers

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cidity resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces

raft Brewing is a global phenomenon and not just because of the growth or number

character, at low to high levels, should be present

and expressed as horsey, goaty, leathery, phenolic,

of new breweries. It’s because of the

fruity and/or acidic aromas and flavors. Here, primary

new styles of beer being created due to

fermentation is more common with usage in common

innovation and creativity in fermentation.

beer styles like saison and IPA

Fermentation and yeast have always driven innovation

Experimental beers

in beer production, but today it is even more than it has been in the past. Just look at the number of new beer styles in The World Beer Cup. In 2008, there were 91 categories and by 2017 there were 101 including Experimental Beers categories for Wild Beers, Sake-Yeast Beer, Field Beer, Wood & Barrel Ages Sour Beer and Mixed Culture Brett Beer.

When reviewing the style guidelines for these types of

E

xperimental beers are any beers that are primarily grain-based and employ unique and unusual techniques and/or ingredients. A minimum of 51%

of the fermentable carbohydrates must be derived from malted grains. The overall uniqueness and creativity of

beers, it is apparent the impact of fermentation on these

the process and/or ingredients should be considered

styles and you can identify the trends.

when evaluating these beers.

These beers are brewed with sake yeast or sake (koji)

Sour beers

enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described

T

he evolution of natural acidity develops a

as having mild fruitiness and mild earthiness, with

balanced complexity. The acidity present is usually

mushroom and/or an umami protein-like character. A

in the form of lactic, acetic and other organic acids

high amount of alcohol may be evident. The trends and

naturally developed with acidified malt in the mash or

opportunities are mainly cultures from other cultures and

in fermentation by the use of various microorganisms

other beverages.

including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and

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As the yeast craze continues, we also see more breweries working with wild yeast and spontaneous

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fermentation and we definitely cannot forget the haze

hundreds of dollars on freight each shipment, and entirely

craze, New England IPA

eliminates any customs fees or headaches.

As a global yeast supplier since 1995, White Labs

Sam Corbeil, brewmaster and co-founder of Sawdust

supplies breweries around the world with the yeast for

City Brewing, also adds: “Having Brew Culture as the

all of these beers and we recently signed a distribution

main supplier for White Labs in Canada has been great

deal with Brew Culture to be able to supply these to

for Sawdust City. Their Ontario warehouse is just down

the Canadian market. By making these strains more

the road, so accessing yeast when we need it has never

accessible to the Canadian breweries, they have the

been easier. It’s also opened up new partnership and

opportunity to be put their own mark on these beer

collaboration avenues for us.

styles, and that is exciting.

“Brew Culture was thrilled to be able to expand on

“We’ve already been able to work with White Labs on two unique and very fun projects. It’s only been

our product line this spring when we partnered with

a few months, so hopefully we’ll be able to grow this

White Labs Pure Yeast & Fermentation to become their

relationship further in the future. To have the opportunity

Canadian distributor. Canadian brewers now have access

to purchase yeast from the Canadian representative

to White Labs' entire portfolio domestically,” Daniel

of a fantastic producer is exciting, and the added cost

Collins, president and founder of Brew Culture told us.

savings are a great bonus for our business. Dealing with a

“Our cold storage facilities in Ontario and British Columbia

trusted supplier like Brew Culture is always a pleasure.” -

allow us to receive weekly bulk shipments to distribute

explained Matt Tweedy, brewmaster and founder of Tooth

across the country. This alone saves our customers

and Nail Brewing Company.

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Q UALIT Y

s C IEN C E

Looking at Ontario craft beer quality, one beer at a time Not everyone has a job where they get to buy more than 1,000 cans of beer in a few short weeks. However, that was the task that Niagara College, in partnership with the Ontario Craft Brewers, had this summer. Why? It's all part of the “Ontario Craft Beer Quality Review” study conducted at Niagara College by Kelly Byer, laboratory technologist at the college’s Canadian Food & Wine Institute Innovation Centre. by kelly byer

including Adrian Popowycz and Dr. Dirk Bendiak.

“The OCB prides itself on the creativity and ingenuity of our members,” says Popowycz. “That being said, quality has always been a cornerstone of the OCB as an organization. We see this as a key pillar to maintaining the phenomenal growth of the craft beer industry.”

Quality can be seen mainly as a consumer issue, but attributes like ABV, pH and lot coding can have repercussions well beyond consumer perception. ABV tolerances are federally regulated, and brewers should know if they are consistently meeting their targets. A pH of 4.5 or lower can inhibit the growth of food spoilage organisms, such as pathogenic bacteria like E. coli, and is especially important in unpasteurized beer. Lot codes are important not only for regulatory reasons, but also to help

T

inform the consumer about the age and shelf-life of the

important for brewers to maintain quality to keep existing

and specific gravity were assessed against the style

customers, and attract new ones, in hopes of increasing

guidelines for each beer, while bitterness units were

Ontario craft brewers’ market share.

assessed either against the beer’s label, if provided, or

hanks to funding from the Ontario Centres

beer. Fortunately, the majority of craft brewers are doing

of Excellence, the CFWI Innovation Centre

well in these regulated areas.

was able to analyze the quality attributes of

While most of the beers tested were IPAs (not

close to 100 different craft beers, from more

surprising, given the style’s current popularity), 26

than 50 Ontario Craft Brewers members.

different styles were included in the study, from amber

In order to sustain the rapid growth of the industry, it is

ale to weissbier. Style-specific attributes of colour

By testing different batches of the same beer

against style guidelines. Knowing, however, that brewers

during the summer months, it was possible to see how

may intentionally choose not to conform to the style

consistent the brewers were during one of their busiest

guidelines, consistency between their own samples was a

times for both production and sales. The results provided

key consideration.

an overview of the industry and highlighted what member

“This study represents a snapshot in time of how we

brewers are doing well, and where improvements can be

are doing, with respect to maintaining quality during our

made.

members’ busiest time of the year,” notes Popowycz.

The CFWI Innovation Centre research team brought

“Given the intense pressure on production and scheduling

various areas of expertise to the project through its

during the summer months, it is good to see the majority

technical specialists and students. Brewmaster program

of members are very consistent.”

graduate, Avery Howlett, who was the Research Assistant

And while lab analysis results are important, the final

on the project, says: “It’s exciting to see the Ontario craft

say in quality really comes down to taste. The study

brewing industry focusing on quality. This is a solid step

was able to tap into the students in the Brewmaster and

towards Ontario becoming a leader for beer worldwide.”

Brewery Operations Management program, who acted as

Howlett was also given the exciting task of returning more

the panel for the blind sensory trials. Every sample was

than 1,000 empty cans. When asked how that went his

assessed for off-flavours, as well as other attributes and

only comment was “Sticky!”

overall perception.

Working with Niagara College allowed the OCB

The results were sorted according to brewery size

to leverage the CFWI Innovation Centre’s analytical

consisting of small (less than 5,000 hl/year), medium

testing experience in the beer industry, as well as

(5,000-20,000 hl/year) and large breweries (greater

their relationships with OCB committee members and

than 20,000 hl/year). Instituting quality systems, even in

Brewmaster program faculty at NC’s Teaching Brewery,

small breweries, can pay off in the long run. Many quality

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qual i ty

practices, such as tasting panels and regular equipment

achieve quality standards that would serve as a model to

calibration and maintenance, can be instituted without a

our industry.”

large investment in either time or money. A good quality

Located at the Niagara-on-the-Lake campus of

program may be even more important during demanding

Niagara College, the Canadian Food & Wine Institute

times such as the summer.

Innovation Centre team offers a full suite of services to

The good news? Quality standards are high across the

support industry innovation and commercialization of

board, and Ontario craft brewers can pride themselves

new products and processes in the food and beverage

on producing high-quality, great-tasting beer. The vast

sector. From new recipe development to shelf-life testing

majority of beers scored well in all areas, and most

and nutritional labelling, the CFWI Innovation Centre

brewers were extremely consistent despite the challenge

pairs industry partners with faculty, recent graduates and

of a hectic summer schedule.

students with the right expertise and equipment to meet

The not so good news? Actually, it’s more good news.

The CFWI Innovation Centre has shared the results from

industry needs.

Working with expert faculty and students from

the “Ontario Craft Beer Quality Review” study with the

several programs – including Culinary Innovation and

OCB. Naturally, there will be areas to improve upon, and

Food Technology, Winery and Viticulture Technician,

the OCB has committed itself to help. Craft breweries

and Brewery and Brewmaster Operations Management

develop a reputation based on the products they make,

– the Centre specializes in recipe and new product

therefore being known for consistently producing high-

development; food and beverage regulatory assistance;

quality beers is something for which craft breweries

laboratory services; sensory analysis and consumer

should strive.

testing; and nutritional labelling services.

“The OCB’s plan is to present and discuss these

The Centre leverages the resources of the College’s

findings with its members to highlight the things we are

commercial brewery and hop yard; commercial winery

doing right (so that we can keep doing them) as well as

and vineyard, and commercial kitchens, while operating

to identify practical opportunities for improvement” notes

a microbiology lab; chemistry lab; sensory and consumer

Popowycz. “Given the scope of brewery sizes within the

testing labs; shelf-life and packaging lab; and related

OCB we feel that we are in a unique position to provide

commercialization solutions to allow industry partners to

both tools and guidance for its members in order to

be market ready.

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s c i e n c e

m i crob i al

stab i l i sat i on

Tackling the cost of microbial stabilisation head on Cold stabilisation of beer, also referred to as sterile filtration, can return significant cost savings over pasteurisation. In addition to providing an increased level of microbial security, and better protection of beer quality, cold stabilisation is by far the most efficient process to operate in comparison to pasteurisation from a cost perspective.

This article from Parker Bioscience discusses the four main areas where cold stabilisation returns significant cost savings over ash pasteurisation.

FROM PARKER BIOSCIENCE

consumption, the future of brewing is looking increasingly optimistic. However, as these positive trends are driving

T

opportunities, there are also negative trends which need

he ever-evolving brewing industry is

to be navigated and which are driving the industry to

currently going through an exciting period of

change.

change.

With established markets buoyed

by the craft revolution and new beer

drinkers in regions typically associated with wine

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The spectre of increasing utility costs have to be managed for brewers to remain pro table and competitive. With energy and water costs set to increase in most nations, brewers are being driven to implement

Brewers Journal Canada

m i crob i al

stab i l i sat i on

s c i e n c e

process efficiency improvements to remain sustainable.

What was once viewed as a conservative industry and reluctant to change, is now open to process innovations

about the author

which can yield better beer quality and increased operational improvements.

Historically, most breweries have relied upon pasteurisation techniques to kill spoilage organisms and produce market stable beer, however this process can be costly to operate and can lead to a deterioration in beer quality. Through recent developments in filtration technology, cold stabilisation is now the optimum process to achieve microbiologically stable beer, to protect beer quality at the lowest operational cost.

Parker Domnick Hunter supply final filtration systems to the brewing industry, both at the micro brewery level and for the large breweries. These systems can be easily automated and integrated into the packaging line and provide the optimum technique for producing fresh, quality beers at the lowest operational cost.

As cold stabilisation of beer may still be viewed as a new technique for some brewers and therefore poorly understood, this article will outline some of the operational aspects to demonstrate where process efficiency improvements can be achieved over

protect the beer from over-pasteurisation and to preserve

pasteurisation.

the complex molecular compounds which make up the

One area of brewing which is a perfect candidate for process efficiency improvements is the “utility hungry” process of final microbial stabilisation.

unique characteristics of the beer.

Even with the evolution of ash pasteurisation, the risk of damaging the beer’s unique characteristics is still present no matter how precise the process control.

Key cost savings

In a recent technical study performed by a large UK brewery, the effects of ash pasteurisation were compared

I

to cold stabilisation. In this study, the same batch of

f beer is to last for more than a few days once

beer was split, where some was sent for bottling via ash

packaged, then spoilage micro-organisms need to

pasteurisation and some was sent for bottling via cold

be removed completely. Typical spoilage organisms

stabilisation. The bottled beer was then compared in

include brewer’s yeast, wild yeast, and speci c anaerobic

triangular taste tests where the sterile filtered beer was

bacterial strains capable of surviving in beer – typically

identified to have the most appealing taste and longer

lactic acid and acetic acid species.

shelf-life.

Traditionally, pasteurisation techniques have been

In flash pasteurisation, the beer is pasteurised as it

relied upon to produce commercially sterile beer which

travels to the filling machine, so hygienic filling conditions

is capable of achieving the required shelf-life demanded

are required to prevent recontamination. The same

by various customers. Typically, this would be 12 months

hygienic filling conditions are required when running

for bottled beer and several weeks for kegged beer.

cold stabilisation, so we will focus on the operational

Pasteurisation involves heating the beer in order to

differences between cold stabilisation and ash as

achieve a microbial kill. Initially, tunnel pasteurisation was

opposed to tunnel pasteurisation.

largely employed, where the beer is pasteurised once

While quality improvements both in terms of flavour

packaged into the container – with typical conditions

protection and shelf-life extension can be achieved, what

being 60°C for tens of minutes depending upon the beer

about the comparative cost, or the “operational expense”

specification and the required “pasteurisation units” (PU).

(OPEX)? As cold stabilisation is a much simpler process to

Tunnel pasteurisation can be viewed as the traditional technique to stabilise beer, however the

operate, this translates into significant cost savings.

It is difficult to talk in exact terms as every brewery

systems themselves are large, require a high degree of

around the world is unique and there will be variances in

maintenance and can therefore be costly to purchase

operational costs per hl, and utility costs (gas, electricity,

and operate. In addition, it is widely accepted that

water, etc) may vary too. However, by making some

pasteurisation can impact upon beer quality. So, in recent

sensible assumptions, and applying identical operational

years tunnel pasteurisation has become superseded by

parameters such as; flow rate, hours in operation and

ash pasteurisation – where the beer is pasteurised at a

operational days per week, it can be seen that for a typical

higher temperature, typically 70°C for a much shorter

brewery running cold stabilisation as opposed to ash

time – typically measured in seconds. This process

pasteurisation, the OPEX savings can run into six figures

development represented an evolution in an attempt to

per year!

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m i crob i al

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Beer losses

energy.

With cold stabilisation, as long as the line pressure is maintained at approximately 1barg, there is no

F

lash pasteurisers work by passing the beer through

requirement to run booster pumps. The electrical energy

a plate heat exchanger (PHE) at a required flow

demand and hence OPEX is therefore significantly

rate.

reduced.

The PU level is a function of temperature and time,

Consumable spend

thus flowrate through the system is critical. The correct pressures also have to be maintained to achieve the correct carbonation level and prevent degassing as the beer heats up. If these parameters fluctuate and cause the PU level to change, the process is typically stopped and held in standby mode until the issue is resolved.

T

his is the aspect where ash pasteurisation can compete with cold stabilisation as the consumable spend for running cold stabilisation will be higher

Typically, this involves dumping the beer to drain and

than ash pasteurisation. The increase in spend comes

water is circulated through the PHE instead.

from the requirement to replace blocked filters when

With cold stabilisation there is no reliance upon ow

they are at the end of their usable life. However, through

rate, temperature or pressure, and as such, any deviation

recent advances in membrane filtration technology,

in these parameters will not affect the filtration efficiency

the blockage rate of the membranes used and their

or the performance of the sterilisation process.

cleanability now makes the cold stabilisation process far

In addition, the hold-up volume inside the PHE is much larger and this contributes to much higher mixing phases

more economical.

The primary cause of filter blockage is through a build-

in comparison to cold stabilisation, further accounting

up of colloidal material such as protein and carbohydrate

for increased beer losses. Even if the ash pasteurisation

agglomerations as opposed to micro-organisms. By

process is relatively stable, and the PU levels do not

optimising the base chemistry of the filter membrane, the

fluctuate during production, every time there is a batch or

likelihood of protein or carbohydrate binding can be far

product change, the increased phase separations cause

reduced – which in turn will reduce the rate of blockage.

a higher degree of beer losses and therefore significantly

In addition, by tweaking with the filter construction (to

increased OPEX when compared to cold stabilisation.

provide high filtration area and immediate pre-filtration), the possibility for further lifetime extensions can be

Water consumption

achieved.

As can be seen from discussing the points above, the cold stabilisation of beer represents a far more

A

s outlined above the mixing phases are much

economical solution than ash pasteurisation when we

larger in ash pasteurisation as opposed to cold

consider these operational factors. There are other

stabilisaiton. As such, every time there is a batch

factors to also consider, such as energy required to heat

change, or change in PU level the water consumption far

the PHE and CO2 consumption – however these are

outweighs that associated with cold stabilisation.

marginal when compared to those discussed above. Even

In today’s environment where brewers are having to

discounting the increased microbial control and better

be flexible and adapt to market conditions, there is a

protection of beer flavour, cold stabilisation represents the

requirement to change the products being packaged

optimum choice for brewers wishing to achieve efficiency

more frequently. In this environment, the water

improvements and protect bottom line profits.

consumption and hence the associated increase in OPEX

Conclusion

for ash pasteurisation over cold stabilisation will become more pronounced.

Flash pasteurisers work by heating the beer up to approximately 70°C. Due to Henry’s law, the process of heating the beer will cause the CO2 to come out of solution unless the line pressure is increased and tightly controlled.

As such, booster pumps which regulate the line

C

old stabilisation is recognized as a tried and tested method of achieving microbiological stability both in the food and beverage and

pharmaceutical industries. As can be seen from the points above, the cold stabilisation of beer represents a more

pressure at approximately 10 – 14barg are necessary

advantageous process than pasteurisation techniques on

to effectively control degassing. The requirement to

a number of levels. As brewers become more aware of

run pumps against a 10 – 14barg differential pressure

the benefits of this process, interest and demand for this

ultimately consumes a significant amount of electrical

technology is increasing.

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date s

&

e v e nt s

events

The Ontario Craft Brewers Conference returns to Toronto this November

October 12, 2018 - October 13, 2018

Windsor Craft Beer Festival 1899 Niagara, Windsor, Ontario www.windsoreats.com OCTOBER 19, 2018 - OCTOBER 26, 2018

Vancouver’s North Shore Craft Beer Week Various locations throughout Vancouver www.vancouversnorthshore.com October 20, 2018

Ottawa Valley Craft Beer Festival Best Western Inn and Conference Centre, Pembroke www.ovcbf.planningpod.com

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NOVEMBER 2, 2018 - NOVEMBER 3, 2018

Coquitlam Craft Beer Festival Westwood Plateau Gold Club www.coquitlambeerfestival.com November 7, 2018 - November 8, 2018

Ontario Craft Brewers Conference and Supplier Marketplace Beanfield Centre, Toronto www.ontariocraftbrewers.com NOVEMBER 22, 2018 - NOVEMBER 24, 2018

Banff Craft Beer Festival Cave and Basin Historic Site www.albertabeerfestivals.com

Brewers Journal Canada

Anti-fog lenses for up close inspections.

Handy handkerchief for all sorts of spills or stains.

Fresh local donut for a mid-morning snack.

Mat ready for the next ‘ Beer and Yoga’ class.

Mash paddle at the ready for stirring grains or Karaoke fun.

Sturdy brewers boots to protect against wayward beer kegs.

Suzie’s proud to brew on her new DME CraftBrew 5 BBL system. Just like the other important necessities in Suzie’s life, she knows she can count on this robust, reliable, no frills system for consistent, efficient brewing every time. dmebrewing.com

craftbrew@dmebrewing.com

902 628 6900