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
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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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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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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
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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”.
Brewers Journal Canada
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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
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Autumn 2018
locations and write about beer for national publications.
Brewers Journal Canada
anton
paar
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Autumn 2018
17
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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
brewersjournal.ca
arts
m e e t
th e
b r e w e r
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m e e t
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b r e w e r
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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Autumn 2018
Brewers Journal Canada
“
collect i v e
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
m e e t
th e
b r e w e r
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
th e
b r e w e r
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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Brewers Journal Canada
collect i v e
arts
m e e t
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b r e w e r
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
Autumn 2018
25
M EET
THE
B REWER
9
M I LE
LEG ACY
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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Brewers Journal Canada
9
M I LE
LEG ACY
M EET
THE
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Garrett Pederson (left) and co-founder Shawn Moen (overleaf) have taken a communitybased approached to their brewery
brewersjournal.ca
Autumn 2018
27
M EET
THE
B REWER
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
28
Autumn 2018
Brewers Journal Canada
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M I LE
LEG ACY
M EET
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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
brewersjournal.ca
Autumn 2018
35
s e c to r
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
Autumn 2018
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
brewersjournal.ca
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.
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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.
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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),
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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
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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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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. Let us show you how we can make your ideas flow. www.burkertbrau.com
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brau@burkert.com
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
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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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Brewers Journal Canada
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
A
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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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
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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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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