The Brewers Journal - Canada edition, Autumn 2019

The magazine for the professional brewing industry

Brewers J o u r n a l

Autumn 2019 | issue 14 ISSN 2398-6956

rite of passage

How outfits like The Church Brewing are building breweries and creating communities across Nova Scotia

37 | tunnel pasteurization: the benefits to your beer

43 | dechlorination: Using city water as liquor

53 | ocb: the full lowdown on this year’s conference

le ad e r

I

celebrate community

t was a genuine privilege to spend a week in Nova Scotia last month. Arriving in the aftermath of Hurricane Dorian, what struck me was the countless ways that everyone was pulling in the same direction to get back on their feet.

For the most part, you would hardpushed to believe the damage Dorian had caused, such was the effective and efficient way the province had turned things around.

There was a strong sense of community and camaraderie in action, something I truly believe is still alive and well in the brewing industry. Yes, the sector is becoming more competitive but there is still a great deal of room to grow.

Visiting the excellent breweries and bars of Nova Scotia in places such as Halifax, Windsor, Lawrencetown, Wolfville, Shelburne and Yarmouth, one thing was clear. These establishments are the lynchpins of the communities they are part of. And in many cases, they are actively helping catalyse growth in these areas.

There’s a buoyant, burgeoning brewing industry in Nova Scotia, one driven by those with a love for good beer. Whether these businesses are being set up and run by lifelong residents, those new to the area or maybe individuals returning home after years elsewhere, they are building invaluable assets to these communities and it’s something I have a great deal of respect for. Special thanks to Pamela Wamback and Janette Wallace at Tourism Nova Scotia for making the trip possible.

The brewing industry in Nova Scotia is directly responsible for more than 500 jobs and according to Beer Canada chair George Croft, Canadian beer is “woven into our national fabric”.

He adds: “The beer economy supports 149,000 Canadian jobs and provides 13.6 billion dollars annually to our national GDP. We think that's something worth celebrating."

And that’s exactly what they did earlier this month in the form of the inaugural Canadian Beer Day on

brewersjournal.ca

editor's choice How the breweries of Nova Scotia are making indelible marks on the communities they are part of - page 20

October 9th. It was a day of celebrations — big and small — from coast-to-coast, providing brewers, farmers, the hospitality industry, and beer lovers coming together to recognize the historical, cultural and economic impact beer has had on this great country.

Croft adds: “Our country boasts nearly 1,000 breweries of all sizes. Breweries provide key support to thousands of community organizations and events every year."

It was great to see this excellent initiative kick-off so successfully and I look forward to celebrating many more in the years to come.

Until next time, Tim Sheahan Editor

Autumn 2019

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co ntac t s

contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Richard Piotrowski Canada Bureau Chief richard@rebymedia.com +1 647 975 7656 Jakub Mulik Staff photographer Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594 Johnny Leung North American Sales johnny@rebymedia.com +1 647 975 7656

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Autumn 2019

Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

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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

CONTENTS

contents 15

70

37

20

Cover story 20 - A brewing revolution is taking place across Nova Scotia, generating employment, establishing destinations and, in many cases, creating communities

tRENDING | hard seltzer 15- The unstoppable rise of hard seltzer and how you can benefit from this market

58- Every exhibitor at this year's event 64- The complete schedule for 2019

science | co-fermentation fOCUS | MICROBIAL CONTROL 34- Achieiving microbial control for small brewers in high-volume markets

43- Lallemand explore the potential in blending and co-fermentation, but as importantly the need, as brewers to understand what we are working with

fOCUS | tunnel pasteurization 37- The reasons why you should tunnel pasteurize new and emerging beverages

Sector | filtration 40- Dechlorination of city water for use as brewing liquor

preview | ocb Conference 53- The full lowdown on the Ontario Craft Brewers Conference & Supplier Marketplace

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Autumn 2019

science | tasting terminology 48- The more you discover about beer and brewing the more there is to learn. Brewlab, lifts the lid on brewing tastes, flavours & terms used

homebrew corner 70- Paddy Finnegan, business unit manager at Lakeside Process Controls, shares his expert opinion on the latest innovations to emerge from the Canadian homebrew scene

Brewers Journal Canada

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n e ws

Molson Coors Opens Fraser Valley Brewery At Chilliwack M

olson Coors Canada has opened its newest brewery in the Fraser Valley of British Columbia at Chilliwack.

The $300 million facility will be home to approximately

100 employees and begins a new chapter in the company's 230 plus years of brewing in Canada.

According to the business, it is the newest and most modern brewery in Molson Coors Brewing Company's world-wide network of 29 breweries.

Frederic Landtmeters, president and CEO of Molson Coors Canada was joined by Andrew Molson, chairman of the board at Molson Coors Brewing Company, along with Pete Coors, vice chairman of the board, board member Geoff Molson, members of the Molson Coors Canada management team, local dignitaries and employees for the occasion on Tuesday September 17th.

"This new modern brewery nestled at the foot of the Cascade mountain range of British Columbia in Chilliwack will proudly brew the Molson and

“Today marks the continuation of our rich heritage and we couldn't be prouder to stand together in British Columbia on this important occasion in our brewing history.”

Local artist Freida George and Chief David

Coors trademarks along with many other brands within

Jimmie attended the official opening to assist with the

our portfolio.

unveiling of a woven piece of art commissioned by Freida

“This brewery will primarily serve our western Canadian markets positioned strategically in British Columbia to offer an efficient and effective modern brewery to

George to recognize the heritage of the Stó:lō people in the area where the brewery is located.

The brewery project was announced in August

compete in this important market", said Frederic

2016 and has been under construction the past three

Landtmeters.

years creating over 1,000 construction related jobs in the

He said: “This modern brewery continues the

area. The facility will set a new standard for sustainability.

long-standing commitment to our environment with

Compared to the recently closed Vancouver brewery,

sustainability at the heart of our operational excellence

the new modern Fraser Valley Brewery at Chilliwack will

and efficiencies in our brewing and distribution

reduce energy use by 20% and water by 40%.

operations."

Andrew Molson, seventh-generation member of the

The Chilliwack brewery will be equipped with improved technologies that will deliver on reduced

Molson family, added: "It is a true honor to have witnessed

energy consumption, CO2 emissions and carbon

such an historic event. Our two founding families, Molson

footprint, such as optimized equipment layouts to reduce

and Coors, represent two of the longest standing family

beer loss and waste, and a state-of-the-art CO2 recovery

brewing names in North America and beyond.

system.

Slow Hand Beer Company reveals new tasting room

Pilsner, West Coast Kolsch, Cerveza Motueka, Table Beer

S

low Hand Beer Company has opened the doors of its new tasting room at 1830 Powell Street in Vancouver,

a sire previously home to Powell Brewery.

Beers available at launch include Slow Hand and Kveik Kellerbier. " We brew a constantly rotating selection of small batch beers. While we don't wish to restrict our creativity by declaring that we only brew this or that style of beer,

The business, founded by Kurtis Sheldan and Chris

our beers tend to be on the lighter, crisper, sessionable

Charron in 2017, has opened with hours from 4:00 PM to

side of things. Expect beers a variety of beer styles from

10:00 PM through Thursday to Sunday.

all over the world," the brewery said.

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Autumn 2019

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Durham College outlines commitment to local brewers access to the necessary tools needed for experimentation and projects in innovation – also known as applied research in the post-secondary education sector.

This would allow them to better understand the science of their brewing processes, resulting in a consistent, higher-quality brew.

In June, the CCBI was awarded an Applied Research Tools and Instruments grant to the tune of $133,000.This was enough to cover the entire cost of a state-of-the-art Anton Paar beer analysis system.

With the purchase of the new equipment, the CCBI joined the ranks of the Liquor Control Board of Ontario, as well as many larger breweries, all of whom use the same system in their labs due to its superior reliability, ease of use and speed of analysis.

This basic version of a pressurized beer analyzing system, plus a dissolved oxygen module, works alongside the CCBI’s brew line and helps researchers and consultants determine the core parameters of a beer, including alcohol content, original extract, real extract, degree of fermentation and dissolved oxygen from a single sample.

Over the past two months, the centre has offered all breweries in the Durham Region the opportunity to access the system for free, building on the facility’s

D

urham College has invested in a new Anton Paar

established expertise and its mission to support craft

beer analysis system to support local craft brewers.

brewers in the area surrounding the college.

More than 93 per cent of Canadian craft brewers

Alongside head brewer Mike Aylward, students have

comprise small, local operations that produce less than

initiated applied research projects with breweries to

15,000 hectolitres of beer each. Ontario alone has over

identify processes that are harming their product, such

300 craft breweries.

as those allowing too much oxygen into the can or bottle

For the growth of these outfits to to continue, small and medium-sized breweries understand that they need to deliver the same product quality and drinking

during the packaging process, therefore reducing shelf life.

They’ve also run tests to better understand a particular

experience with each can and bottle they produce.

brew’s yeast vitality or troubleshoot problems that a

Consumers demand it.

brewery has been encountering.

Yet while delivering such consistency is easily

Although brewers will need to pay a small fee moving

achieved through the use of high-tech analysis

forward to cover operating costs associated with the

equipment that is industry-standard for larger breweries,

use of the equipment, the collaborations are providing

the price tag that accompanies it often keeps it out of

much-needed access to crucial analysis technology that

reach for smaller brewers.

is helping breweries better understand how their brewing

Recognizing this challenge, Durham College’s (DC) Centre for Craft Brewing Innovation (CCBI) in Whitby, Ont. applied for funding from the Natural Sciences and Engineering Research Council of Canada earlier this year.

The idea was that the CCBI would purchase the equipment and provide local craft brewers with affordable

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Autumn 2019

processes function.

As local craft brewers begin to reap the rewards of affordable access to this technology, so are DC’s students.

They are gaining valuable, real-world learning experiences working in the brew lab right alongside industry professionals.

Brewers Journal Canada

n e ws

Waterloo Brewing opens new tap house

W

aterloo Brewing has opened a new taproom and retail space at its brewery in Kitchener.

The company said it’s a place built for friends and

neighbours to gather over handcrafted beers and delicious eats, made in-house with fresh locally sourced ingredients.

They explained: “Since brewing our very first batch of Waterloo Dark in 1984, the words “Pour the Boar” have inspired us with the courage to craft wildly interesting beer.

“Today they’ve emboldened us to renew our commitment to K-W with a new Taphouse and expanded Beer Store. Around here, four simple ingredients may rule the day (barley, hops, yeast and water) but the fifth ingredient is you.

“The opening of the Taphouse comes with the expansion of the brewery’s beer and merchandise shop, as well as the launch of a new scholarship in support of the Brewmaster program at Niagara College."

The Taphouse officially opened to the public at the end

The new Taproom will be open from 11:30 AM on Thursday to Sunday, closing at 12:00 midnight on

of September, and is located at 400 Bingemans Centre

Thursdays, 1:00 AM on Fridays and Saturdays, and 10:00

Dr. in Kitchener.

PM on Sundays.

Canning companies rebrand

passionate about pushing our customers to think beyond their current potential, because it means that we do too,”

S

ister companies West Coast Canning and Sessions Craft Canning have rebranded as Vessel Packaging.

The decision to unify under one brand and vision

brings together their teams across Canada and reflects the business’ evolution over the years as their service offering extends beyond mobile canning.

Matt Leslie, co-founder of the business, explained: “The completion of our rebrand solidifies and more clearly defines the products and services we now provide to beverage companies of all sizes. We needed something

added co-founder, Jeff Rogowsky.

The Craft Brand Co launches The Bodega

T

he Craft Brand Co has launched an online shop designed to showcase “limited release brews,

exclusive offerings, collaboration brews and the classics all delivered to your door”.

Named The Bodega, the shop launches with beers

to echo the professionalism and scope of packaging

from the The Craft Brand Co partners with for the Ontario

services that we offer, and this is it.”

market such as Dugges, Lervig, Mikkeller and Omnipollo.

As the company continues to grow, it says it is leading

They explain: “We started The Craft Brand Company in

the charge in the beverage canning industry and helping

2013 on three simple principles: partner with brewers that

businesses in other markets to make the transition from

brew exceptional beers, that have unique and intriguing

bottle to can; whether that’s entirely new markets like

branding and that are powered by good people that we

hard seltzers and Ready-to-Drink cocktails, or more

enjoy drinking beers with.

traditional ones like beer and wine.

With locations in Vancouver, Calgary, Toronto, Ottawa & Montreal, Vessel is able to offer their services to businesses nationwide, no matter what stage that business is at.

“If there’s one thing we’ve learned over the years, it’s that in this business the only limit is your ambition. We’re

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Autumn 2019

“We have never strayed from this thinking and it has been the driver in us becoming one of the most sought after agencies in Canada.

“In 2019, we launched our online store, The Bodega; Toronto’s Finest Independent Bottle Shop. Limited release brews, exclusive offerings, collaboration brews and the classics all delivered to your door.”

Brewers Journal Canada

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hard

seltzer

tr e n d i n g

A little bit of bubbly There are few times in life when you can get on the ground floor of something.

With beer, we’re all about 4,000 years late. But for hard seltzer, its potential is barely being scratched in markets glboally and we mean barely. In the States, however, it’s challenging craft beer for market dominance and brewers from the big to the small are jumping on the bandwagon. But, you say, where is the tradition, where is the flavour? But we say, just look at the profits. by velo mitrovich

I

t’s 10-years ago and you’re visiting a Mexican fish farm. The owner nets from one of the large ponds

Can you ferment? Check.

Can you carbonate? Check.

Can you bottle or can? Check.

And, most importantly, do you want a new market?

Check.

If you start experimenting now – the biggest issue is adjusting to cane sugar instead of grain – there is absolutely no reason why you won’t be ready to start selling by late spring next year, or even earlier. While in the States it’s perceived as a summer drink, the reality is, people are drinking it year around.

And who are these people? According to AnheuserBusch, which has just recently launched “Natural Light Seltzer”, hard seltzer’s household penetration is the largest among ages 25-34. Two-thirds of male drinkers aged 21-30 preferred hard seltzers with a 6% ABV and 135 calories, while female drinkers of the same age range, preferred hard seltzer with a 5% ABV and 100 calories.

“This [hard seltzer] is not a fad,” Ricardo Marques, vice

a splashing fish and holds it up to you. “This is a

president of core and value brands at Anheuser-Busch,

tilapia,” he says, “and it’s perfect for the US market.

told CNN. “This is here to stay.”

Tilapia has no taste or flavour of its own; it’s all what

From nowhere

you add to the cooked fish.” With contempt, he points with his chin towards the north. “Perfect for them.”

When you hear about the massive, massive and – dare we say it again – massive hard sparkling water/seltzer market in the States, you probably think the same thing.

What are they thinking?

The alcohol is specially created to have zero taste, the

I

n asking numerous people in the States when did hard seltzer become so common place and popular, the answer is always the same: “I don’t know. It seemed to

have just happened overnight.”

water used is the same. It’s just the flavourings added

This isn’t actually so far off the mark.

such as lemon lime, cranberry, and blueberry lemonade

Unlike here, in the States the sparkling water market

that gives a drinker something to taste. But blueberry

is huge with brands fighting it out for an ever increasing

lemonade? Who would drink that?

market. While bottle water dates back to the 1700s in the

There is no tradition, no looking back to the past for inspiration. Let’s be honest, it’s hard to see how a brewer of ‘water’ could have any passion or love for the product.

But oh, the money it’s bringing in and that’s the hard fact.

In the first six months of this year, Americans spent $389 million [£316m] on hard seltzer, according to a Nielsen survey of supermarkets and other beverage retailers, an increase of 210 percent from 2018.

It’s hard to think of a single reason why the same can’t happen here.

The thing is, there is no rocket science behind making

States, it wasn’t seen as being hip until France’s Perrier water came calling in the 1970s.

In 1976 Perrier sold 3 million of its little green bottles.

Within three-years the company was selling 200 million.

Big boys Coca-Cola and Pepsi tried jumping in the water as well, but didn’t make a splash. Nobody could touch Perrier.

Coors Brewing Company, in a move odd for them, were actually decades ahead of the hard seltzer curve when they introduced Zima in 1993. Zima was a clear, lightly carbonated, lemon-lime flavoured 5% ABV beverage. In looking back, this was not a decade of pride

hard seltzer. The chances are your brewery is pretty much

for the beverage industry. Not only were wine coolers

already equipped to make hard sparkling water without

flying off the shelves like gang busters, but Big Soda

any outlay of additional expenses.

created the clear-craze with the industry’s long forgotten

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Autumn 2019

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H ard

S eltzer

Crystal Pepsi and Coke’s Tab Clear.

Coors added to the flavour range of Zima, but its

water. According to Market Watch, today’s hard seltzers started in 2013 with a brand named SpikedSeltzer. This

market was never as clear as its drink. This was not

was created by two men in Boston who, inspired by their

helped by comedians calling it a “girly-man” beverage

wives’ love of sparkling water, decided to homebrew an

and talk-show hosts making it the butt of numerous

alcoholic version.

jokes. Even coming upll with a manly bourbon-flavoured

Though the founders told MarketWatch that when

Zima didn’t help. Male buyers in particular did a song and

they originally tried to sell their product, retailers were in

dance at the bar when ordering Zima, as if the bartender

“total confusion” about what to do with it, they eventually

was somehow judging them for buying it.

sold more than a quarter-million cases in 2015. By 2016, it

Zima died a long, slow death, with Coors finally pulling the plug in 2008, although it still continues to market Zima in Japan. Trying to cash in on the new hard sparkling water

had been acquired by Anheuser-Busch, which rebranded SpikedSeltzer as Bon & Viv. With sparkling water seen as being healthy, so too has

craze, Coors brought back Zima with a limited release in

there been a perception that hard seltzer is a healthier

2017 and 2018. It did not take off and was absent from the

alternative to beer and wine, being lower in calories and

shelves this year.

naturally gluten free.

While sparkling water sales continued to rise in the

From day-one there has been the question as to what

States, it wasn’t until 2015 and LaCroix became the in-

to call this drink. Prior to 2019, the terms “hard seltzer” and

thing that the market erupted and all bottled/canned

“spiked seltzer” were pretty much interchangeable, but

flavoured waters were able to ride on LaCroix’s coattail. La

with regional divides. According to Google Trends, in the

Croix was far from being a new kid on the block, having

East and parts of the South and Midwest ‘spiked seltzer’

started in Wisconsin in 1981 and for a long time was just-

was the term of choice for those doing Google searches,

another-water-brand, “beloved of midwestern soccer

with the rest of the nation going with ‘hard seltzer’.

moms”. Amazing what an effective social marketing campaign can do for a product.

It wasn’t a big jump to then add alcohol to sparkling

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Autumn 2019

From 2019 on, the majority of the US has gone with hard seltzer.

Truly, a subsidiary of the Boston Beer Company, called

Brewers Journal Canada

hard

seltzer

tr e n d i n g

itself in 2016 “Truly Spiked and Sparkling”. Now, it identifies as Truly Hard Seltzer.

How is it made?

A

ccording to a blogger with inside knowledge, a major Florida hard seltzer company ferments cane sugar with champagne yeast. It brews the

mixture to a high ABV of 15% and then dilutes it down to 5%. The liquid is then fine filtered so it’s clear. Natural extracts are added for flavour along with a small amount of citric acid to balance the flavour and help preserve it. Because the champagne yeast converts all the sugar to alcohol, there is no residual sweetness. If customers want it sweet – and most do – sweeteners will have to be

12-packs and 24-packs says “No Corn Syrup” in bold

added at the final stage before bottling or canning.

letters and invites customers to visit a web site where it

A few brewers use malt or a combination of malt and cane sugar, but they’re the exception. The majority of brewers making hard seltzer use the above technique

lists its ingredients. Bud Light is brewed with water, barley, rice and hops.

MillerCoors uses corn syrup in the fermentation

– including industry leaders White Claw and Truly –

process for Miller Lite and Coors Lite, but the final product

although White Claw uses its own yeast strain that

doesn’t contain corn syrup. It says Anheuser-Busch’s

took them a year to develop. The only major difference

campaign is illegal and bad for the industry.

between brewers is that some use less expensive corn syrup instead of cane sugar.

Should this be a factor for you to consider? At the

“With this ruling, we are holding Bud Light accountable for their actions, and we will keep holding their feet to the fire every time they intentionally mislead the American

end of the day, corn syrup’s fructose or sugar’s sucrose

public,” MillerCoors CEO Gavin Hattersley said in a

is all converted to alcohol so it shouldn’t. But, using

statement.

the USA for an example in the beer brewing industry,

In the decision, Milwaukee-based US District Judge

it’s a complicated subject with more half-truths and

William Conley said Anheuser-Busch can use the

exaggerations than facts.

packaging it has until it runs out, or until March 2020,

In the late 1970s, the price of sugar was at a high in the

whichever comes first. The decision says that as of 6

States, while corn prices were low due to government

June, Anheuser-Busch had printed 64 million packages

subsidies – which continue to this day. You have to

worth $27.7 million with the “No Corn Syrup” icon.

wonder then if this was an attempt by the US processing industry to avoid drowning in corn syrup, but high-

Sounds like they were serious about the campaign.

With lighter beers, ingredients like corn or rice lead

fructose corn syrup has since found its way into food

to a lighter, less “full” beer texture, according to industry

products ranging from the expected cereals and soft

experts. Using corn helps keep the beer’s body light and

drinks to tomato paste, hot dogs, soup, and literally

refreshing, these beers’ entire goal. Bud Light doesn’t use

thousands of others that you would never guess.

corn to achieve this, but instead uses rice. This “rice” isn’t

This has been one of the causes of the obesity and diabetes crisis in the States, with concerned consumers creating a backlash against corn syrup. The big beer

something that would go with a Balti, but instead what most of us would probably call rice slurry or syrup.

The US craft beer industry is staying out of the fight,

companies – never missing a beat – have put this into

most probably because many IPAs use dextrose – a sugar

major ad campaigns such as Bud Light (no corn syrup)

derived from corn – in the fermentation process. The

against Coors Light or Miller Lite which uses it.

beer considered by many to be the best double IPA in the

Sounds straight forward but it’s not.

world, Russian River’s Pliny the Elder, includes corn. Even

A federal judge recently ordered Anheuser-Busch

Belgian brewers have used corn to make up part of the

to stop using Bud Light packaging that “implies” rival brews made by MillerCoors contain corn syrup. The order

fermentable sugars in their beers.

Chemists would shake their heads at this fight between

extends an injunction issued this last May that barred

cane, corn and rice sugars and say there are only tiny

Anheuser-Busch from making those claims in television,

differences between HFCS 55 – the most common type

billboard and print advertising.

of high-fructose corn syrup – and cane sugar.

The cardboard packaging on Bud Light six-packs,

brewersjournal.ca

The major difference is physical, in that high-fructose

Autumn 2019

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H ard

S eltzer

corn syrup is liquid, whereas cane sugar is dry and granulated. In terms of chemical structure, the fructose and glucose in high-fructose corn syrup are not bound

What’s What

together like in granulated table sugar’s sucrose. Instead, they float separately alongside each other.

All of this has been brought up because in the fight for hard seltzer consumers in the States, kid gloves have come off and it’s become a real knuckle-buster. If you decide to use corn syrup here, you can pretty much bet your competitors will bring this up and remember, almost all corn syrup comes from GMO corn so you’ll be fighting a double fight.

Regardless of what you use, figure it will take some time getting use to different non-grain ingredients. This will include your having to alter your or rewrite some of your brewery’s automation programmes.

Taking the plunge

If you’re looking at all the brands of hard seltzer, hard sparkling water, hard club soda, and hard still water in the States for ideas, you’re probably wondering what the difference is all about. Except with hard still water – no bubbles – there isn’t much, although a water fanatic would tell you otherwise. To make it even more of a challenge, some like White Claw put “Hard Seltzer” at the top of the can, but then add “spiked sparkling water” at the bottom. Trust us, it’s all pretty much the same thing.

Seltzer water

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n using the US for an example, this doesn’t seem to require much pondering as to whether or not you should be brewing hard seltzer. In looking at the craft

beer industry as a whole and your own brewery, it would seem that by having another product, not directly tied to beer, would give you more stability and security. This

This came to the States via German and Eastern European Jewish immigrants, which is why it’s not that common here.

Seltzer is carbonated water that hasn’t had any minerals added, giving drinkers a more pure taste of added flavourings.

applies to the largest and smallest brewers.

No doubt you’re thinking, beer’s been around for

Carbonated water

thousands of years, will hard seltzer last for even five?

The major US brewers are banking that it will, but even if it doesn’t, so what. No doubt you have a drawer at home full of cables that fit long discarded computers and phones. Although these products lasted only for a few years, the companies making them made a very decent profit.

Even if you choose to not make your own hard seltzer, TBJ sees numerous other opportunities. In looking at the expanding craft gin industry, hardly anyone makes their own white spirts, buying it from someone else and then adding their own flavourings. Even the USA’s growing craft rye whiskey distilleries operate on the same

This is also known as club soda or soda water and gets its carbonation artificially from the process of adding carbon dioxide gases to produce carbonic acid.

In addition to its bubbles, you will also find salts in carbonated water which can come in the form of sodium bicarbonate, sodium citrate, potassium salts, plain table salt or a mixture of these elements.

Salt that is added to soda water is meant to give it a better, lighter taste, all while neutralizing acidity.

principal.

Why couldn’t this same concept be done for hard

Sparkling mineral water

seltzer with your brewery creating the alcohol base and selling it on?

It would also seem that this could be a goldmine for breweries that are set up to be contract brewers.

Due to limited space, specific companies were not looked into in detail, but it would be well worth reading the New York Times article on White Claw to see how it became number one in a very short time. In the mentioned article is a link to a You Tube video that you should watch to understand its market. Be forewarned,

Unlike club soda or seltzer, sparkling mineral water is naturally carbonated, with some companies then adding more carbon dioxide artificially such as Perrier. Spring water contains a variety of minerals, such as sodium, magnesium and calcium. However, the amounts vary based on the source from which they were bottled.

the language comedian Trevor Wallace uses is offensive.

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IT’S ALL ABOUT KEEPING YOUR CRAFT COLD. Equipped™

prochiller.com / 1-800-845-7781

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by tim sheahan

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n Route 208 in Yarmouth County,

A brewing revolution is taking place across Nova Scotia. More than 50 breweries operate across this beautiful province, though they do not solely produce excellent beer.

They are generating employment, establishing destinations and, in many cases, creating communities.

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Nova Scotia, is a small fishing community called Tusket. However, it was not always known as thus.

The name Tusket evolved from

"Neketaouksit", which is the Mi'kmaq word for the "Great Forked Tidal River".

It was a village originally settled in by the Acadians before the British launched the Cape Sable Campaign. The community was also settled by Dutch United Empire Loyalists from

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A Sense of Belonging

New York and New Jersey in 1785, following the

gone by, especially in the month of May, there’s

Great Expulsion of the Acadians. Much, clearly,

a strong chance you’d find Jeff Raynard (overleaf),

has changed in the decades and centuries since.

his friends and a couple of dip nets on the hunt for

In 2019, Tusket is home to the Tusket Township

Kiack.

Courthouse and Gaol, the oldest extant in Canada.

In the present day, there are many places that use the word Tusket such as the village itself, which is at the head of the Tusket River estuary, where

Kiack is a French Acadian Mi‘kmaq word for gaspereau, a herring that runs the rivers and streams in spring.

“It was a way to make money growing up,” he

high tide salt water meets the fresh water flow of

recalls. “We would get these fish so we could sell

the Tusket River.

them to lobster fishermen. The water was fresh, so it

You also have the stunning Tusket Falls. In years

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was a great place to fish.”

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But not always

H

e laughs: “Others would get in on the act, too.

We’d have our own stands where we’d catch the fish. This was great, until the other kids would

build their own rock walls and try and wreck ours. I was fist-fighting at these falls at the age of 8!”

Growing up in the area Jeff, now a little older and wiser, is the co-founder of Tusket Falls Brewing with his wife Melanie Sweeney. He speaks about those days as if they were yesterday, recounting who lived, or lives, in each house along this stretch of the falls.

As adulthood beckoned, so did a move to the west of Canada in Saskatchewan. He’d gone on to start a ‘Fire and Flight’ business, dealing with people’s burnt-out houses, or flooded basements and the like.

“We would dry, rip and rebuild, then deal with the insurance companies,” he says. “It was one of those jobs that was good money-wise but one that drains your soul, especially when it got to the management side of things.”

So like so many others, Raynard would turn to the world of homebrewing as a means of creative release away from the rigmarole of working life. And a visit to the Guinness Storehouse in Dublin, one of the city’s most popular attractions, back in 2012, would prove to be a

I’ll never commit to one style except our Blonde, I’d be killed if we got rid of that!

Jeff Raynard, Tusket Falls Brewing

out beer I’m not happy with. That shows a disrespect for the consumer and if that's your approach to brewing, you shouldn't be involved in it. You should always be learning in this industry.

"Brewing beer people enjoy gives you a meaning in

life. And that’s an incredibly cool feeling."

Although Jeff and Melanie fulfilled personal goals

opening Tusket Falls, the brewery has also had an incredibly positive impact on the local community it is part of. It’s a bar, brewery, restaurant and venue.

It’s a destination.

And though it’s only two years young, it’s now hard to

catalyst.

“I didn’t think I liked dark beer, God knows why. But I

envisage the community without the brewery in it. And

know for sure that I really enjoyed Guinness that day and

they’re not alone. Breweries are proving themselves as

when I came back to Canada, I was always on the hunt for

the beating hearts of cities, towns and villages across

new beer," he says.

Nova Scotia. And whether you’re a visitor or a lifelong

A passion for Homebrewing developed and Raynard would go on to create many of his own beers. Just don’t mention the accidental Gruit.

“I knew something was wrong at the time, but wasn’t sure what,” he laughs. “That’s best forgotten.”

Moving back to the East Coast of Canada, Raynard knew he wanted to make professional brewing a reality.

Inspired by breweries such as Trillium, he’d go on to work

resident, life is all the better for it.

The brewing sector is diverse, but as one. One outfit will be making its name producing kettle sours with fruit additions. A 20 minute drive from there will afford you the opportunity to sample beers steeped in English tradition underpinned by a different form of subtlety, balance and nuance.

One of Nova Scotia’s first breweries that can produce

with brewers and friends he respects such as Adil Ahmad.

all of these styles with aplomb is Propeller Brewing in

The duo brewed together for 18 months, chasing ideas

Halifax. 22 years young in 2019, Propeller is the brainchild

and working on recipes.

of John Allen.

Tusket Falls Brewing was founded in 2017, enabling Jeff

In the early 90s, Allen was busy working in the film

and Melanie to realise their dreams, moving back home

industry as a prop master and down times between TV

and starting their own business.

and film productions gave him nice, long stretches to

Operating a 20bbl brewhouse, Raynard has a fondness for brewing Hazy IPAs and does them very well, too.

experiment with making good beer at home.

Honing his craft for the sheer pleasure, his modesty

But he’s a fan of all beer styles, also.

meant he was taken by surprise when he began to

“I’ll never commit to one style except our Blonde, I’d

receive warm praise from visiting tipplers on his brews.

be killed if we got rid of that!,” he says. “I brew the beers I want to drink and hope others will want to drink, too.”

He adds: “I’ve dumped a lot of beer, insane amounts.

Raynard (bottom left) and the team at Tusket Falls (bottom right): September 2019.

I’ve been discouraged in the past because I won’t put

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Come 1997, with help from a real-life supporting system that included family and friends, Allen opened the Propeller Brewing Company on Gottingen Street in Halifax. Ongoing success enabled the business to expand to a second location, in Dartmouth, in 2013.

The company’s ethos revolves around the belief that brewing good beer takes two important elements the highest quality, all-natural ingredients and a talented brew master.

Trendsetters

I

n 2019, Propeller’s Gottingen Street location is a thriving location for drinkers to pick up a wide varieties of brews for takeout, or to imbibe a beer on site in its

popular tasting room.

“Everyone thought John was crazy when he opened a brewery in this area but now look at it, it’s a very trendy spot. Things change a lot,” explains Evelyn Hornbeck, marketing manager at Propeller Brewing. “You just have to look back five or six years and how the brewing scene in Nova Scotia really exploded.”

Hornbeck takes particular pride being part of a brewery that has long been a byword for quality in the province.

“I think we’ve stood the test of the time because of

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I think we’ve stood the test of the time because of the quality of beer we make above all else Evelyn Hornbeck, Propeller Brewing Company

that people have enjoyed since day one, but also acknowledge and welcome the increasing number of drinkers in this category.

“There is an appetite for the new, and that keeps things

fresh. If you make good beer, and you make people happy, then we’re doing something right,” she adds.

Breweries such as Propeller forged the way for others

to follow and in modern day Halifax, there is no shortage of choice for the consumer.

2 Crows Brewing was founded by husband and wife

the quality of beer we make above all else,” she says.

duo Mark and Kelly Huizink alongside brewer Jeremy

“Propeller has long been known for the popularity of

Taylor. Brewing modern beers, the team set out with the

so-called traditional styles, but we’ve shown in recent

aim of getting people to think more on the craftsmanship

years that we are just as capable of brewing many diverse

behind beer, its characteristics, and where that beverage

beers, too.”

is coming from.

The brewery’s ESB or IPA would have been many

Their facility welcomes you with a clean airy space,

consumer’s gateway into the world of craft beer but

generous views of their brewing operation and a barrel

in 2019, drinkers are just as likely to opt for one of its

ageing programme that has no doubt turned many a

many sours or the incredibly popular Galaxy IPA. A hazy

brewer green with envy.

expression of a Vermont-style IPA, the 6.5% number

Thankfully, the fruits of these vessels are available to

showcases Australian Galaxy hops alongside Citra and

drink and they are mighty fine. Hoopla, a Tequila barrel

Mosaic. There’s an insatiable appetite for this beer and

aged sour with the addition of Agro coffee is enchanting

this very writer is a fully paid-up member of that fan club.

while Persica, a Peach brandy barrel aged sour with dried

Regardless of the type of beer the brewery is making, Hornbeck says two things never change.

“We pride ourselves on attention to detail and attention

peach offers a subtlety that could convert even the most ardent detractor of the aforementioned stone fruit.

Another brewery producing an eclectic, and excellent,

to quality. We’ve got that level of experience, which

range of beers is Good Robot. The excellent Good Robot

informs each decision we make. We’re not interested in

is a brewery, bar, restaurant and beer garden in the heart

rushing a release for the sake of it. Everything needs to be

of Halifax’s historic North End.

100% right before we even consider putting that beer on the bar,” she says.

Hornbeck adds: “We just need to continue what we doing and to do it well. That means making the beers

Good Robot began with three longtime “friends and misfits” who quit engineering, they explain, to pursue their dream of quitting engineering....

Brewing since 2015, Good Robot’s output does not conform to style, instead in their words “eclectic,

Halifax boasts a thriving, diverse community of breweries, bars and restaurants. Excellent cider, too.

eccentric, and untrue to style, fraught with foraged materials, impulse decisions, and whimsy”.

“We don’t make ‘craft beer’; we make beer (kinda). And

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we enjoy sharing our beer, our building, and our childish minds with our communities,” they explain, “Our GastroTurf (beer garden featuring AstroTurf) brings all the flavours of summer ales to the familiar comfort of a putting green.

“Year-round, we host oddball events, brew with the community, sponsor festivals, facilitate charitable incentives, and make questionable marketing decisions.

Want to sit your bum somewhere and let your freak flag fly? Well, matey, set sail for Halifax's Most Questionable Brewing Experience.”

Building a community

When it comes to the craft beer business in rural areas, you're really building a culture that wasn't there before.

Cameron Hartley, Schoolhouse Brewery

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ome 70km north east of Good Robot is the town of Windsor. Located in Hants County, Windsor is something of a service centre for the western part

of the county and is situated on Highway 101.

In Windsor, at 40 Water Street, you’ll find Schoolhouse Brewery. Rewind a couple of years, to 1860, to be exact, and the fertile land of Upper Falmouth brought forth not only apples and corn, but also the need for a school, explains Schoolhouse Brewery founded Cameron Hartley.

The thriving community on both sides of Sangster Bridge was bustling, and in the spirit of community that still abides there today, a local farmer donated a small

Valley his home. As chance would have it, he spotted an advertisement in a real estate flyer for the property in Upper Falmouth. Interested in a fixer upper he visited the land, and although it was much more of a fixer upper than he had in mind, he still put an offer on the land. It was accepted. Falmouth School #9 would have a new owner.

The restoration of the schoolhouse, done largely by

Cameron himself, became something of a local attraction.

Most neighbours assumed any buyer would simply knock down the school and build from scratch. Students of the

parcel of land on the corner of Castle Frederick Road, to

school, now grown, did not expect to have the initials they

be used for a school for the local children.

carved in their school wall be a conversation starter in

For nearly eighty years that school remained in its original condition, until in 1944, when the growing

someones future living room.

After two years of long hours working at the new

community simply needed more space in its school. At

Halifax Infirmary, and then coming home to work even

that point in time, community members changed the

longer hours on the house, things were finally coming

school from a one room to a two room schoolhouse, not

together. Unfortunately, hard work alone cannot build a

by adding a piece at one end, but rather by pulling the

house, and Camerons personal debt mounted. In financial

building apart from the middle, and adding a section in

difficulty, Cameron made the decision to rent out the

be-tween the two existing ends.

house in its current state, and move to Japan to teach

The seams in the floor are visible to this day. With two classrooms now, one for grades primary through four,

English.

Four years later, the paramedic-now English teacher-

and one for grade five through eight, a single teacher was

always beer lover, returned home to his schoolhouse

responsible for the success of many children.

with money in the bank. With the lion’s share of the house

Eventually, the flourishing community outgrew its

renovation behind him, Cameron had time to spend on

beloved schoolhouse, and Windsor Forks Elementary

hobbies, one of which was all-grain brewing. He spent

School was built just a short bicycle ride away, replacing

time working on house projects, going back to Acadia to

Falmouth School #9. It was later used as a meeting place

get his Education degree, and brewing beer.

for several organizations, including 4H, the Anglican church it neighboured, and as a community hall. It was permanently closed as a public building in the 1980s, more than a hundred years after it was built.

Time passed, and the old school sat with a crumbling foundation and an antiquated electrical system. The

Cameron’s interest in brewing was accentuated after inheriting some brewing equipment from a friend.

This love may have come to him naturally; his mother’s grandfather owned and operated a brew-pub in Lamberherst, England in the late 1800s, called the Chequers Inn. Cameron, a perpetual builder, now spends

community decided that it was time to sell the threequarter acre lot along with the dilapidated building.

Enter Cameron Hartley (top right), a young man

Right: Schoolhouse Brewery, a focal point in the Windsor community

fresh out of paramedic school, who wanted to call the

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his time building and designing new and more efficient ways to brew beer.

A true lover of beer, he spends equal amounts of time tweaking recipes and ingredients as he does tinkering with hoses and dials. Building a brewery that honours the spirit of community and that respects the land from whence it grew is an important part of the Schoolhouse Brewery’s philosophy.

Cameron now resides in his old schoolhouse with his wife and daughter. He and his wife are both, ironically, teachers. They can sit in their living room and read the carved initials of students who once sat in desks where their sofa is, and they can still see the burn mark of the pot-bellied stove keeping the kids fingers warm on winter days. And while there are no longer any desks or chalk-boards or rulers at the Falmouth School #9, you will certainly find the old school bell ringing at the Schoolhouse Brewery.

“2019 has been good, very good,” he smiles. “You have to realise that when it comes to the craft beer business in rural areas, you're really building a culture that wasn't there before. You're not coming in where there's already a lot of established businesses.”

Hartley is rightfully proud of building just that in Windsor.

In his own words, Hartley set out wanting to make

This was an opportunity that we couldn’t turn down

Marissa Begin, Church Brewing Company

decade or two, but that has changed. It has accelerated quite quickly. Sure, we’re not leading in Canada, but we’re not that far from the front, either.

“I’m of the belief that we're about 7% of the beer market

in Nova Scotia. And if that was to double, then we'll all be doing well. That said, everyone has to have their A-Game on and to be making really good beer if we’re to stand a fighting chance.

“You simply can’t get away with sending out batches of

substandard beer. What was was new and exciting at one time is no more. The consumer that was more forgiving, simply because they didn't know any better, has become more educated. As a brewer, you have no excuse.”

beers that are accessible to the Schoolhouse audience.

The journey continues

It just so happens that the drinkers at his brewery like the same types of beer he produces.

“We are a bit no nonsense, if you will,” he explains.

“We're not selling super sexy trendy styles, but without these types of classic beers, the Pilsners and Pale Ales, the newer types wouldn’t exist.”

Hartley admits that he can be entertained brewing the

C

rossing the Avon River and heading North East you’ll soon find Wolfville, a town in the Annapolis Valley of Kings County. Home to Acadia University

and Landmark East School, the town is a popular tourist

same beer over and over, albeit with minor adjustments,

destination offering amazing views of Cape Blomidon, the

in a bid to dial them in and make each beer the best it has

Bay of Fundy and Gaspereau Valley.

ever been. His Pilsner is a case in point.

“I'd love to see more Pilsners in Nova Scotia. Maybe we're still behind the curve of the appreciation of those

Wolfville, and the valley at large, is also home to some fantastic breweries. One of which is Church Brewing Company.

understated beers,” he laments. “I can understand why so

The Location of The Church Brewing Company is

many people are brewing IPAs though, because they sell

rich in history and has been a place for the people of

really well. It's where the market is.”

Wolfville– formerly known as Mud Creek–to congregate.

Schoolhouse Brewery is a valuable asset to the people

The Church was originally built prior to 1840, as a

of Windsor. They might not have realised it before but

Presbyterian Church, and located on Prospect Street. The

it’s clear, even on an early weekday afternoon, that it has

structure was wooden and relocated in 1885 to its current

become a go-to spot for consumers. Even if beer isn’t at

location on Main Street. Unfortunately it succumbed to

the top of their agenda, either.

fire in 1913.

“I'm originally from Ontario but I've been here longer

The Church was rebuilt with stones from White

than anywhere else,” says Hartley. “What I do feel though,

Rock; red stones were used on the outer walls while

is that Nova Scotians sometimes have a hard time

Wallace stone was used to shape the windows and door

appreciating what they have here, and that doesn’t click

arches. With help from Nova Scotia’s beloved architect,

until they come back.”

Andrew Cobb, and contractor, Charles Wright, the stone

He adds: “Look at the brewing scene here. It’s probably fair to say that we may have lagged behind in the last

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church was re-built. The cornerstone of the St Andrew’s Presbyterian church was laid on July 8th, 1914.

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Church Brewing Company: A majestic space in Wolfville

in the east wall of the sanctuary, holds sig-nificant meaning. The window was built in 1975 to honour the memory of former congregations, spanning over two

The restoration project included re-designing the church into a year-round restaurant and retail store, and

hundred years.

Many natural colours used in the stained glass

the new construction of the attached microbrewery.

window represent the good that is a part of every person

The brewery, now completed, includes a 4-vessel 35

regardless of how their characteristics make them appear

hectolitre brewing system and a separate 2-vessel 5

to others–hence the kaleido-scopic design chosen.

hectolitre pilot system.

The restaurant opened its doors on January 30th, 2019

Change of purpose

and initiated the first brew on July 4th, 2019.

Along with founders Steve Haysom, Matt Haysom, the

T

he congregation saw considerable growth in 1923 when the Presbyterian churches of Wolfville and Grand Pre, the Methodist Churches of Wolfville

co-founders of Church Brewing are Brendan Nichol, Erin Hayson, Andrew Bartle and Marissa Begin.

Bartle, in his role as brewmaster and brewery operations, alongside marketing manager Begin, took

and Greenwich united to form one congregation; the

the decision to move from Toronto to take on the fresh,

United Church of St. Andrews. Today the church is known

new challenge at Church. Like Cameron Hartley at

predominantly as ‘the stone church’ in Wolfville or St.

Schoolhouse and Tusket Falls’ Jeff Raynard and Melissa

Andrew’s United.

Sweeney, the desire to forge a new beginning in beer

The Church was purchased by the Church Brewing Company in September 2017. The owners and cofounders began working with local project managers,

overruled geographical boundaries. Be that returning home, or starting afresh.

“This was an opportunity that we couldn’t turn down,”

designers, architects, and contractors, with great support

explains Begin. “People seem very, very happy with what

from the Town of Wolfville.

we are doing, they are receptive, and that is a great thing.”

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This page: Church Brewing Company and its brewmaster Andrew Bartle

pale yellow with a billowy white foam. The aroma is full of passionfruit, papaya, mango, pineapple, and fresh orange zest. The flavour is full of tropical fruits, light bubblegum,

Church Brewing Company is impressive in both scale and execution. The main church area houses the bar and restaurant while brewing takes places on a four vessel 35HL brewhouse from DME. “We saw how saturated the market was with certain beer styles, and I have a passion for German and Belgian beers, so it made sense to find this niche,” says Bartle.

balanced with an assertive yet delicate bitterness. A creamy mouth-feel that finishes very dry.

Bartle is modest in his approach to beer, and the positive reception they have received, just as Begin is in her excellent work on the branding Church Brewing boasts.

“I think of myself as a glorified janitor that makes a

This has manifested itself in such beers as Eight

happy home for yeast. It is hard work, but it is fun, too,” he

Bells, a golden ale the exudes aromas of lychee and

says, “Be as complex as you like in the beer you make but

gooseberry with light pine and white pepper. Flavour

regardless, the beer needs to be consistent and of high

offers a firm but balanced bitterness with an estery

quality.

sweetness.

Witbier Silver Lining is a a cloudy straw coloured beer with a tight white head. The aroma has lovely notes of bright orange zest and a spicy peppery note from the

There’s a drizzle and delightful malt aromas in the air during a visit to Lawrencetown, home of Lunn’s Mill Beer Company.

Opening its doors in March of 2017 filling growlers and

yeast and coriander. The flavours are full of that lemony

selling out beer with ease, today the brewery boasts a full

wheat character, slightly acidic with a nice bitter spicy

tap room that seats 100 people and patio overlooking a

backing. This is a very effervescent and dry beer that is

pond and neighboring cranberry bogs.

very soft on the palate.

Elsewhere you have Mayflower, which pours a hazy

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The brewery offers a strong core range of beers and great food to complement those brews.

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To provide a home to people wanting to eat, drink and have a good time is an incredibly validating feeling.

Chantelle Webb, Lunn’s Mill Brewing Company

The business has its name steeped in history. In 1760,

this beautiful part of the Annapolis Valley was known as

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Lunn's Mill Beer Company: Great people, great beer Bottom left: Annapolis Valley Brewing Company alongside the Mi'Kmaq to grow the community with farms, shops and in 1822 it was renamed Lawrencetown after Governor Lawrence.

“It was fortuitous finding this spot,” co-founder Chantelle Webb tells us. “Sean [Ebert] and Mark [Reid] had a history of homebrewing, I was friends with them and things came together to form what is Lunn's Mill Brewing Company.

Webb is the culinary brain behind Lunn’s Mill, expertly curating a kitchen offering that complements the brewery’s beer output comprising beers such as Purple Grain, an IPA featuring Citra, Cascade, and Centennial for a tangy and slightly spicy hop profile, gold in colour with a balanced malt body featuring notes of honey.

First Cut IPA, one of the original Lunn’s Mill brews is

Lunn's Mill, named after the major industry in the area: a

hop-forward, bright and citrusy. A very pale, and slightly

bustling sawmill owned by John Lunn.

hazy beer that collected the 2018 Down East Brewing

Around this time, the Charming Molly set sail from New

England carrying the first New England Planters. These intrepid people helped to expand the community working

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Awards American IPA Gold Medal Winner.

There is also Anvil Porter, a smooth, dark, porter with hints of roast, chocolate and dark fruit. Closer to the

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Hell Bay: Melanie Baille pouring for loyal regular Gerry

Drew Jackson and Jeff Bain, in 2017. You can call it a cliché but this brewery is truly a labour of love. Each member of

American-style porter than the British style, bitterness is

the team holds down a day job, with Jackson doing dock

moderate and balances nicely with the full malt body.

work while the remaining trio are teachers.

With these beers, a welcoming environment and

“We pride ourselves on locally produced beer that can

a comprehensive food offering, Lunn’s Mill has long

be enjoyed in a nice environment, says Bain. “What we

established itself in Lawrencetown, though they take

hear a lot is ‘Yarmouth really needed this’ which is great to

nothing for granted.

know. To be doing something that people from the town

“We’ve learned a lot, and we feel as though we’re better than ever,” says Webb. “To provide a home to

say they wanted and needed is incredibly rewarding.”

The aforementioned Freezing Spray IPA is a hop-

people wanting to eat, drink and have a good time is an

forward beer with plenty of bitterness and fresh hop

incredibly validating feeling.”

aroma. At 6.5% ABV there’s enough malt to support the

There is an ethereal quality to this part of Nova Scotia.

ample additions of Chinook, Ekuanot and Citra, resulting

It might be the power of its presence on the big screen,

in a beer with plenty of citrus and fruit aroma with some

or the fact that the area is genuinely beguiling, but Cape

pine and spice over the palate.

Forchu in Yarmouth County is a sight not to be missed.

Cape Forchu Lightstation is the first “applecore”

Follow the coast south, and then east, for some 150km and you reach Hell Bay, Liverpool. Though some distance

style lighthouse, located 11 km (7 mi) from the town

apart from Heritage, its role remains the same. An

of Yarmouth on the Cape Forchu Scenic Drive in the

invaluable asset for the community it is part of.

Yarmouth & Acadian Shores region.

Hell Bay is an owner-operated brewery started as a

Along the route to the Lightstation you pass the

passion, grew through perseverance, and is maintained

Fisherman’s Monument, working fishing villages and

through dedication. Co-founder and owner Mark Baille

beautiful sandy beaches. Though somewhat brisk on this

began brewing as one of many hobbies. Working full time

particular visit, the ability to procure a can of Freezing

as an electrician at Michelin and living on a hobby farm

Spray IPA needed no second thought.

with his partner Melanie and their growing family in Cherry

This IPA is the produce of Heritage Brewing Co, founded by four friends, Jason Murphy, Albert Whittaker,

32

Autumn 2019

Hill, Nova Scotia, Mark devoted himself to brewing.

Through experimentation, self-education, and long

Brewers Journal Canada

N OVA

hours, he worked on perfecting his recipes, building

S COTIA

PRO V INCE

FOCUS

Top centre: Heritage Brewing Co's Drew Jackson

his own equipment, and growing his home-brewery.

Melanie finally convinced Mark they could take brewing

Eight years after its founding, Hell Bay is a successful

to the next level, and together, they applied for a small

business employing local people and selling beer all over

business loan.

Nova Scotia. We continue to use home-made equipment,

The craft beer frenzy had not yet come to Nova

and we're still owner-operated. There's a grunge-

Scotia in 2011, however. The only craft breweries outside

appeal in our brewery that customers find authentic and

of the Halifax Regional Municipality were brewpubs,

attractive.

and nobody believed that a brewery run from a barn

“You won't find us waxing romantic about the rugged

in Cherry Hill could be successful. "Just because your

coastlines or quaint fishing villages around us - we live

friends and family like your beer, doesn't mean that

here, and that's just part of our lives,” they explain.

other people will," Melanie was told, despite providing

On this particular visit, they’re playing an integral part

a list of pubs and restaurants willing to carry their beer.

in others people’s lives, too. Gerry followed his family and

Rather than cave, Mark and Melanie funded their start-

moved from Scotland to the town of Liverpool back in the

up themselves.

70s. In 2019, he comes into Hell Bay Brewing each day

Things were not ideal. Mark continued to work full

for a pint of the brewery’s Pilsner. Although that popular

time, brewing after work and on weekends. Melanie

beer had run out on this visit, he settled for a Porter and

worked the shop and delivered beer. They took their

enjoyed it just as much.

name from the bay next to the brewery - Hell Bay. Despite setbacks and struggles, business was

“Coming here is part of my day, it’s what I do,” he says.

Hell Bay is an integral part of Gerry’s life. And it’s

successful, and keeping up with demand turned out to be

the role in people’s lives, in the wider community, that

the biggest difficulty. The brewery expanded in the barn,

rings loud from taking in the broad, diverse spectrum of

employees were hired, and soon it was too big for their

breweries that make up the patchwork that is Nova Scotia.

own property. After less than two years in business, Hell

Be it a concert venue, dinner destination, exhibition

Bay found its new location on 38 Legion Street, in nearby

space or just the place for a great beer, breweries are

Liverpool, and Mark was eventually able to switch to

leaving an indelible mark on the province’s landscape,

brewing full time.

and life is all the better for it.

brewersjournal.ca

Autumn 2019

33

Fo cu s

M icrobial

C ontrol

Getting microbial control for small brewers in high-volume markets With more people choosing to buy their beer from supermarkets rather than pubs, there’s never been a better time for craft breweries to enter this market. However, competition is fierce and brewers’ choice of microbial control method could be key to their success. Oliver Rudman, application engineering specialist for the Separation and Purification Sciences Division at 3M, the science-based technology company, explains.

customers expect every time.

Key to achieving these goals is microbiological control, and brewers now have a choice of options. Traditionally, breweries have relied on pasteurisation techniques, but developments in filtration technology offer a credible alternative in the form of cold stabilisation, which also brings some additional benefits.

Pasteurisation involves heating beer to a temperature at which microbial life can no longer exist. There are two common variants of the process. The first, and more traditional, is tunnel pasteurisation, where cans or bottles of beer are moved on an enclosed conveyor before being immersed in, or sprayed by, hot water.

by Oliver Rudman

T

he popularity of craft beer with consumers shows few signs of abating. According to recent research overseas in the UK, 24 per cent of consumers would be more likely to visit a pub or restaurant if it had a good

Flash pasteurisation

H

owever, this method has recently been superseded by flash pasteurisation, often referred to as high-temperature, short time

(HTST) processing. In HTST processes, beer is heated

selection of craft beer.1 Yet increasingly, they are drinking

to high temperatures for just a matter of seconds, or

at home. Indeed, 16 per cent would consider switching

the beer is sent through a thermal bypass system to kill

where they do their shopping based on the range of craft

off any bacterial life. Through the process, the room-

beer a supermarket offers.2 Supermarkets have jumped

temperature shelf-life of a beer can be increased by more

on these trends, reporting sales growth of up to 40 per

than 120 days and, provided the line pressure is tightly

cent, and are doing their utmost to stock a wide variety of

regulated, it preserves all the flavours and gasses created

such beers, with some offering selections of up to 90 craft

during the brewing process.

and speciality beers.3 It is welcome to see routes to market widen for craft

But many breweries choose not to use flash pasteurisation. While it preserves the makeup of the beer,

beer but seizing this opportunity will require the stringent

the process can cause early oxidation4, and sometimes

requirements set out by supermarkets to be met by

the denaturing of flavours, leading to staleness. According

breweries, and this can present significant production and

to Henry’s Law, by heating the beer, its gas saturation

cost challenges - particularly for smaller, independent

index is lowered, reducing its ability to retain dissolved

operations.

gasses such as carbon dioxide - which can result in flat

While a perfectly balanced flavour profile attracts the connoisseurs, moving into wholesale selling means

beer.

Further, the equipment required for pasteurisation can

brewers need to ensure batch consistency and longer,

constitute a significant capital investment and the process

more reliable shelf lives. Beer sold in supermarkets needs

is hugely expensive at large scales owing to rising energy

to be microbiologically stable, so stray bacteria can’t turn

costs and the large amounts of water needed.

the product cloudy or encourage ongoing fermentation

Therefore, many breweries – especially the smaller

(which can have explosive results). Breweries need

ones – are turning to sterile filtration. This process,

to account not just for how long a beer sits on the

also known as cold stabilisation, relies on the use of

supermarket shelf, but also time spent in transit and even

filter membranes that are capable of catching even

in the customer’s home as it waits to be drunk.

the smallest of microbial life - down to 0.2µm in size, if

And the beer must taste the same, batch after

necessary (although most beer can be considered sterile

batch, to preserve the flavour profiles that brewers have

if it is filtered down to the 0.45μm). Using the process, a

perfected as part of their unique brand and that their

brewery could expect to extend the shelf life of its beer

34

Autumn 2019

Brewers Journal Canada

M icrobial

by 120-180 days when it is stored at room temperature.

C ontrol

Fo cu s

direction of the best filter for its process.

Because sterile filtration takes place at ambient

Perhaps the only drawback to cold stabilisation in

temperatures, there is less chance of oxidation or the

comparison with pasteurisation is the increased spend

denaturing of the flavour components in the beer

on consumables it requires. Blocked filters need to be

occurring, thus maintaining its profile. By choosing the

replaced at the end of their working lives. However,

correct membrane for the specific beer being produced

through recent advances in membrane technology, the

(and the relevant spoilage bacteria to be filtered) the

rate at which this blockage occurs has been reduced

process can be highly optimised.

and they are now more easily cleaned—making the cold

Sterile filtration doesn’t require the application of heat to work, so there is no need for heat exchangers

stabilisation process far more economical.

Filters often become blocked by a build-up of

or cooling systems, saving energy costs. Further, the

colloidal material such as protein and agglomerations of

optimum line pressure required for sterile filtration is

carbohydrates, rather than micro-organisms. By tweaking

around one barg, whereas pasteurisation plants are

the base chemistry of the filter membranes, the likelihood

regulated at approximately 10-14 barg.

of these substances binding to them can be reduced, lowering the rate of blockage, and by modifying the

Cold stabilisation

construction of the filters to, for instance, increase their filtration areas, a further extension to their working lives

T

herefore, the need for booster pumps, and the

can be achieved.

As we have seen, cold stabilisation possesses

energy costs associated with running them against

a number of advantages over more traditional

a high differential pressure, can be avoided.

pasteurisation processes to achieve microbiological

Moreover, unlike pasteurisation plants, these filters and

stability. As breweries, particularly smaller ones, become

their housings require very little floorspace and are easy

more aware of these benefits, they will be able to

to fit and maintain.

compete confidently and cost effectively for space on

Some breweries claim that membranes can strip

supermarket shelves.

flavour from the beer by trapping flavour components,

References

but as sterile filtration is much gentler on the product,

1&2 www.siba.co.uk/2019/03/14/siba-british-craft-beer-

it typically results in a fresher, more natural flavour than

report-2019-industry-growth-new-jobs-fresh-challenges/

that achieved with flash pasteurisation. Rare cases where

3.www.thedrinksbusiness.com/2017/05/are-craft-brewers-

there is an impact on taste can often be caused by the

selling-out-the-indies-in-supermarket-move/

use of an unsuitable filter, and test work carried out by

4. onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.

application engineering teams can point the brewer in the

tb00508.x

brewersjournal.ca

Autumn 2019

35

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T U N N EL

PA STEU R I S ATI O N

FOCUS

Why Tunnel Pasteurise new and emerging beverages?

The process of pasteurisation guarantees stability of the packaged product without refrigeration. Here, Jamie Jurado, past president of the MBAA and Ed Michalski, CEO of PRO Engineering and Manufacturing, outline the benefits tunnel pasteurization has on new and emerging beverages.

by Jamie Jurado & Ed Michalski

F

plants of all sizes, beverages are coming from breweries these days that would not have been twenty years ago.

We see the emergence and growth in popularity of novel alcoholic beverages that may contain added sugar, flavorings and colorings. We see alcoholic beverages based on extremely low malt- inclusion rates, the product being fermented ‘sugar brews’.

Breweries today produce beers mixed with fruit juices, and natural sodas, and low alcohol, sweetened beverages appealing to non-traditional beer drinkers.

We’re also seeing novel cannabis-isolate containing hybrid beverages. These new drinks offer fewer naturally-

ood safety in beer was once focused on undesired foreign materials and debris found

inherent microbiological hurdles for spoilage organisms.

Due to novel ingredients previously not involved in

in individual beverages cans and bottles.

production, beverages need to address concerns over

While still important, food safety in beverages

germination of spores, and the growth of pathogens and

today is mostly microbiological because

other spoilers not routinely encountered in the brewing

breweries have moved far beyond producing only

industry. The pasteurisation parameters to destroy the

traditional beers.

vegetative cells and spores of Bacillus spp. are higher

We all know of examples of production and beverage sales environments where products are made, sold very quickly and in a tight geography…premises such as

than what is normally accepted as adequate for milk pasteurising…. 170 deg F at ten minutes hold.

The most common spoilage organism of tomato

brewpubs and local neighborhood breweries which can

juice, B. coagulens produces lactic acid in package if

offer a promise of freshness and competent storage of

not destroyed. In pineapple nectar, Byssochlamys nivea

product between production and sale/consumption. But

is a thermal resistant filamentous fungi (mould) with

for any volume, sales must extend further, and quality

mycotoxin-producing potential that needs high sterilizing

must be assured for longer timeframes and across

temperatures equivalent to tomato juice. Not every

varying real-world conditions.

alternative product requires as aggressive a pasteurising

Approximately 70% of beer spoilage cases result from contamination by lactic-acid bacteria, which produce

regime, of course.

There are some new products, such as cold-brew

flavors considered to be undesirable in most beer

coffees, that actually should go through much higher

styles. The remaining spoilage cases are caused by a

retort temperatures because the individual coffee beans,

range of wild yeasts, as well as aerobic and anaerobic

when dropped on the ground can make contact with

bacteria, that are present in the brewery environment

botulism. Basic beer pasteurisation does help cold-brew

and can carry-over to the beer if rigorous hygiene is not

coffees and other novel beverages in an essential way: Coffee with residual sugar is prone to refermentation or

maintained.

spoilage and can easily become a problem. Canned and

Microbial inactivation

fermenting coffee creates alcohol and carbon dioxide.

That CO2 will continue to build and the can will explode

H

or, in the case of a bottle, the cap/crown might pop off.

armful pathogens are not able to grow in beer

As a matter of fact, any beverage that is sweet

due to several microbiological ‘hurdles’ such as

or semi-sweet, has residual sugar…which is prone to

alcohol, low pH, low nutrient content and the

refermentation in the closed package. The challenge for

presence of growth inhibitors such as isomerized hop

a retort temperature approach is readily seen in low acid

acids.

products like banana and kiwi puree. Often, to inactivate

In continued evolution within breweries and beverage

brewersjournal.ca

spores and natural enzymes, a temperature much be

Autumn 2019

37

FOCUS

T U N N EL

PA STEU R I S ATI O N

reached that changes the color of the product being pasteurised. For example, a standard retort thermal treatment of these purees is at 130-135°C (266-275 F); due to this temperature the puree color changes to pink for banana and to brown for kiwi at 90-95°C (194-203 F).

The only potential alternative to applying a retort regime is heavy pasteurisation, storage and shipping of finished goods at refrigerated temperatures, and possible use of the common preservatives used by soft drinks manufacturers: potassium sorbate and sodium benzoate, in the event that the beverage is alcohol-free and nonacidic in nature. However, using preservatives is contrary to the “Clean-label” movement that seeks to eliminate preservatives, artificial flavors and coloring in food and beverage products.

New beverages

A

t one point in American brewing history, many breweries were making malt-based coolers, sometimes referred to as alcopops and later as

FMBs. Some of the beverages used a natural dairy-based clouding agent (“Cloud”) or non-dairy based to make milky Pina Colada flavored drinks. The palette of available natural clouding agents today is much broader.

Non-alcoholic plant-based beverages might be made up of about 90% water, sugar, flavoring …but plants parts have constituted the main raw materials in these

retention, and cooling zones, in which heat transfer

beverages…and source of microbiological concern.

occurs through a water film formed by aspersion on the

Soybeans are used for the production of soymilk, rhizome

package. The process is dimensioned in "Pasteurisation

of ginger plants for ginger beer, sorghum or other grains,

Units" (PU), in which 1 PU is equivalent to 1 minute at 60

sweet potato extracts, water extracts of flowers (such

ºC,

as roses or hibiscus) and leaves (especially tea leaves).

Raising the pasteurisation temperature to 68 ºC will

Soymilk contains 26.25% protein, 22.24% oil, 21.55% total

yield 14 PU if held for 1 minute, and a temperature of 77

solids, 4.55% Ash, 24.4% carbohydrate .

ºC and holding 1 minute realizes 268 PU. By changing

Ginger powder has 5.21% ether extract, 61.21%

the hot water spray setpoints and dwell time within the

carbohydrate, 8.89% protein. 8.47% ash and 1.70% crude

pasteuriser zones, a PRO Engineering pasteuriser can

fiber. Common microbial challenges for soymilk would be

be designed, built and tuned to deliver 5 to 2500 PUs,

Pseudomonas spp., and for ginger beer, Lactobacillius,

depending on what the product in the individual package

Leuconostoc, Bacillus, Staphylococcus, Candida and

would require. PRO offers a batch-pasteuriser small

Saccharomyces. These species can be addressed in a

footprint system for startups and exploratory projects, and

tunnel pasteuriser.

all scales of continuous flow-through tunnel pasteurisers

So what other kinds of beverages benefit from tunnel

that can accommodate different packaged product

pasteurisation? Novel beverages including natural

volumes and packages (bottles or cans). Instrumentation

and botanical soft drinks, flavored malt beverages,

such as a traveling tunnel PU monitor can be run through

novel alcoholic beverages which may or may not be

the pasteuriser to document adherence to target

carbonated, fruit-inclusive drinks, alcoholic spritzers

pasteurisation parameters.

based on neutral alcoholic bases brewed in breweries, canned cocktails, innovative hybrid beverages.

The process of pasteurisation guarantees stability of

In the brave new world of alternative adult beverages, with alcohol or without, a batch- or tunnel- pasteuriser engineered for purpose by PRO and sized so as to meet

the packaged product without refrigeration. In a PRO

line speed requirements for throughput represents how

Engineering design, it is carried out in extensively proven-

quality is robustly assured once the products leave the

design pasteurisation tunnels with various heating,

production facility.

38

Autumn 2019

Brewers Journal Canada

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FI LTR ATI O N

s e c to r

Dechlorination of city water for use as brewing liquor The easy, effective, and economical way for a small brewery to dechlorinate city water for brewing liquor is to use activated carbon in cartridge format.

But first, Ed Bridge, senior technical consultant at General Filtration, is here with a little story

Microbial cultures can develop in the bed, and while the organisms are not pathogenic, they do affect taste.

The carbon cartridge alternative is acceptable because the cost is low and the carbon is silver impregnated for microbiostatic effect.

All it takes to ensure top quality water for brewing is to install a conventional stainless steel cartridge housing between the water source and the brewing liquor tank and to use three-stage, silver-impregnated activated

by ed bridge

G

eneral Filtration supplied a stainless steel

carbon cartridges. This approach is already in use in dozens of medium-sized breweries, microbreweries, and bottling plants.

housing and activated carbon cartridges

Essentials of good practice

to the pilot brewery of a major company, but we goofed. We inadvertently left out one essential component so that

there was a little bypass of untreated water around the activated carbon. Laboratory analysis showed no chlorine or chlorinated disinfection byproducts in the treated

T

he Cartridges. Select cartridges having three zones: a 5-micron prefilter on the inlet side, the carbon adsorption zone, and a downstream

water, but when the brewers tasted the beer brewed with

carbon-retaining filter layer. Appropriate industrial-grade

that water, they could taste the effect of the parts-per-

cartridges have a substantially higher weight of a higher

billion of halogenated organics that were present. We

quality, silver-impregnated, granular coconut shell

then realized the mistake, supplied the missing parts, and

carbon than the carbon batt or block filters often sold for

corrected the problem.

point-of-use water treatment. An upstream prefilter is not

The moral of the story is how critical is the quality of

necessary unless the incoming water is particularly high

your brewing liquor. The good news is how the requisite

in sediment. A downstream guard filter is not necessary.

quality can be assured with a simple and economical

If a carbon cartridge filter only is installed initially, and a

cartridge-format activated carbon installation.

prefilter later proves to be necessary, one-micron filter

In a conventional brewery producing millions of hectoliters, the cost of large fixed bed granular carbon filters in stainless steel vessels that can be steam

bags are effective and bag filter housings are always available on short delivery lead time.

Sizing. Previous experience has demonstrated the

sterilized or hot water sanitized is in proportion; however,

flowrate that gives good contact time for the carbon to do

smaller regional breweries, craft breweries, and brewpubs

its work of removing the contaminants -- 4 lpm/cartridge.

cannot bear that kind of cost.

Simply divide the brewing liquor tank’s capacity in litres

The alternative of a carbon bed in the kind of FRP

by the time desired to fill it and by the per cartridge

(fiberglass reinforced plastic) housing normally used

flowrate to get the number of cartridges required. For

for water softeners or ion exchangers is unsatisfactory

instance, a 7-cartridge filter (7 columns / 1 cartridge high)

because the materials do not allow for heating to sanitize.

will allow for filling a 15 hectolitre tank in about an hour.

40

Autumn 2019

Brewers Journal Canada

FI LTR ATI O N

A 21-cartidge filter (7 columns / 3 cartridges high) will allow for filling a 50 hectolitre tank in a little over an hour.

s e c t OR

cartridges.)

Cartridge Changeout. In point-of use drinking water

Running at a significantly higher unit flowrate reduces

service, cartridges are changed after a volume of 12,000

efficacy considerably.

gallons per 10-inch cartridge, and this is a good rule of

Standard stainless steel industrial cartridge housings

thumb for industrial applications as well. Daily or weekly

are widely available with 5-around and seven-around

testing can be done with DPD reagents (DPD # 1 for free

cartridge columns. Such housings typically have two-inch

chlorine and DPD # 3 for combined chlorine. A high-end

NPT inlet and outlet. Adapters are readily available from

swimming pool test kit using liquid reagents, not tablets

the usual piping and fitting suppliers to take the housing’s

or strips, is adequate for doing such testing.)

NPT connections to the 1-1/2” or 2” Tri-clamp tubing commonly used in microbreweries.

Flow control. If a carbon filter is fed by city water line

Even if tests show no chlorine breakthrough, cartridges should still be changed out every six months. The carbon’s catalytic removal of chlorine and chloramine can

pressure, the flowrate is almost certain to be too high.

still be effective after its adsorptive capacity to remove

It is essential to install a control valve between the filter

halogenated organic disinfection byproducts and other

housing and the process. The degree of opening of the

taste and odor compounds has been exhausted.

valve is determined by observation of the rate of fill of the

It is best to have a trained taste panel evaluating the

process tank. Usually, once set, the valve position does

brewing liquor the same way it tastes beer. An old-time

not need to be reset on each cycle, but just periodically

brewmaster’s trick is to brew tea with the brewing liquor;

checked. Ball, butterfly, gate, or diaphragm valves can be

the tea may highlight flavor defects that are not evident in

used in this service.

just the water.

Venting and Purging. A valve must be installed on

Municipally treated potable water

the filter housing’s vent, and water in the housing must be purged through the vent for 30 seconds at the start of each cycle. Bypass Line. It is convenient to install a bypass line around the carbon filter. Weekly, to sanitize the process piping and vessels, chlorinated city water is fed through the system to drain. Good sanitary practice – avoiding dead ends and the like – is essential in any

I

n municipally treated water, chlorine can be present as free chlorine (hypochlorous acid, H OCl). Ammonia is commonly added to the

water just before it is pumped out into the distribution

area that is handling dechlorinated water. Your sanitation

system because combined chlorine persists longer as a

chemical supplier’s technical staff is a good resource on

disinfectant residual than free chlorine. Thus, combined

this subject.

chlorine (monochloramine, NH2Cl; dichloramine NHCl2;

Untreated Side/Treated Side Isolation. In two-high or three-high cartridge housings, stainless steel spacers

or trichloramine, NCl3) is also usually present.

Depending on the dissolved organics in the raw water

are required to seal between the stacked cartridges and

source, halogenated organic disinfectant byproducts

prevent bypass between them. (This is the goof we made

such as trihalomethanes can also be present. Activated

in the installation in our story above. The other serious

carbon is effective in removing all these chemical species

goof sometimes made is that operators inadvertently

through the mechanisms of catalysis and adsorption,

throw out the spacers when they change out the spent

down to undetectable levels.

brewersjournal.ca

Autumn 2019

41

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C o - fermentation

s c i e n c e

No yeast no beer There is great potential in blending and co-fermentation, both in terms of creating new and desirable sensory characteristics as well as functional and practical advantages. However, with all the potential options and excitement around mixing yeast strains, we must always understand what we are working with, explains Robert Percival, regional sales manager for Europe at Lallemand Brewing.

cultures containing 2 or more distinct strains) that relied on interactions giving character and diversity to ale styles.

Unwittingly, brewers domesticated yeast and selected cultures that were good fermenters. It was deduced that yeast was important and brewers would collect the creamy sediment from one brew which was used to inoculate subsequent brews.

It was not until the mid-19th century that Louis Pasteur identified yeast as being responsible for alcoholic fermentation. These advances in understanding coupled with new sterile microbiological techniques lead to Christian Hansen developing the pure culture technique in 1883, thus isolating single strain yeast cultures for the first time.

by Robert Percival

N

This, combined with advances in engineering such as refrigeration, resulted in the widespread industrialization

o yeast, no beer. No beer, no civilization.

of lager production and the use of single strain pure yeast

Brewers have been making beer for

cultures became the norm. It could well be argued that

millennia (c.13, 000 years as suggested by

these advances resulted in a homogeneity in beer styles

some evidence). However, it is only until

and flavour that has come at the expense of diversity.

relatively recently that we have begun to

This influence has largely remained dominant with the

understand the role that yeast plays in beer production

vast majority of beer made globally being produced with

and alcoholic fermentation. Ancient brewers relied on

single strain cultures.

natural sources of inoculum to start fermentation without knowing what yeast was.

Of course, there are pockets of regional brewing tradition that have not succumbed to the homogeneity in

For a long time brewing was a mix of mystery, magic,

technique and style. The yeast cultures used in traditional

tradition and the yeast cultures used for beer production

Belgian brewing styles for example, can be very complex

were predominantly multi-strain cultures (i.e. yeast

with several saccharomyces, non-saccharomyces and sometimes bacteria present, resulting in a bold and

Yeast sticks we used for skimming and subsequent re-pitching, in similar way to the barbed ring (gjærkrans) used in Norwegian farmhouse brewing

distinct sensory character. So too in the UK a number of older regional breweries still maintain multi-strain ale cultures that often give their beers unique character and a ‘house flavour’.

One notable brewing tradition currently gaining a lot of attention is Norwegian farmhouse brewing and the use of Kveik cultures. These diverse cultures are gaining interest and popularity both in terms of unique flavour and aroma contribution, but also for functional traits such as tolerance to high fermentation temperatures (35°C>) and very quick fermentation times (<48 hours). The table below details recent work characterizing the composition of some of these Kveik cultures, which contain a mix of yeasts (and sometimes bacteria) with varying levels of complexity.

brewersjournal.ca

Autumn 2019

43

s c i e n c e

C o - fermentation

Colony Morphology Classification Sample

Culture name

S. cerevisiae

Non - Saccharomyces

Bacteria

Kveik 1

Sigmund

3

0

0

Kveik 5

Hornindal

2

0

2

Kveik 7

Granvin

4

0

0

Kveik 9

Ebbegarden

3

0

1

Kveik 11

Lida

3

0

0

Kveik 14

Eitreheim

3

1

0

Kveik 15

Nomes

4

0

0

Kveik 22

Stalljen

3

0

3

Kveik 39

Marina

2

2

0

Kveik 43

Opshaug

4

1

1

Blending stains benefits There are several approaches that could be taken for blending strains, some potential benefits could include:

Above: Colony morphology classification of various Kveik cultures and plating images

Why blend yeasts?

T

he range and diversity of commercially available

u Blending for flavour; being able to

fine tune and perhaps even create new sensory profiles with different combinations of yeast strains.

yeast strains and cultures is growing all the time, the vast majority of which are single strain cultures

that are well characterized. With so much potential and so much choice, blending or mixing strains represents even greater opportunity for brewers to increase diversity in

u Fermentation performance; selecting

strains with specific functional traits to achieve a desired objective which could include temperature tolerance, sugar utilization, flocculation and preventing or saving a stuck fermentation.

flavour and function.

One obvious question and potential disadvantage in mixing strains is how a brewer can crop and re-pitch a multi strain culture? This can be difficult depending on the strains used, and cropping a representative sample for subsequent re-pitching becomes very difficult to achieve from a consistency point of view.

u Cost management

Cell concentration and dominance of one strain over the other makes consistent re-pitching problematic,

u Satisfying a continuous market

potentially limiting the blend to a single use pitch.

demand for something â&#x20AC;&#x153;differentâ&#x20AC;?

Also, the outcome and results of mixing yeast strains is incredibly hard to predict. Although a lot of yeast strains are very well characterized there is currently limited

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Brewers Journal Canada

C o - fermentation

s c i e n c e

research and information on how they interact with other

CHOOSING BLENDS Of course it is not simply a case of blending or mixing different strains and hoping for the best, it is imperative to give due consideration and understanding to the characteristics of the different strains and consider traits such as:

strains. There is always going to be a degree of trial and error until more information is available.

Potential with wine yeasts

T

here are several notable Belgian yeast cultures that are believed to have their origins in wine. In recent years there have been forays into using

wine yeasts for brewing applications but this is something that has not been widely adopted when seeking more

u Lag phase; differences between strains

novel flavours. In the UK a number of brewers have used wine yeasts in co-fermentation alongside brewing yeasts

u Substrate utilization; what sugar

to achieve a flavour profile and character that could not

spectrum can the yeast(s) ferment?

be achieved when using the brewing yeast alone. For example, Runaway Brewery (Manchester) have produced

u Flocculation; how will the strains

several beers using the Lalvin 71B (Beaujolais) strain in co-

interact?

fermentation with a saison yeast (Belle Saison) in beers such as Farmhouse Pale, Black Grape (including grape

u Flavour; will the strains complement

and be well suited to each other?

juice addition) and Dandelion Ale In these examples (and similar below for Donzoko’s “Graft”) the wine yeast (71B) is pitched first and later

u Killer factor; a highly relevant

the Saison yeast (Belle Saison) is pitched to complete

consideration when using wine yeasts in co-fermentation (see below). Could a killer positive yeast inhibit other yeasts present?

attenuation.

This would be an example of sequential inoculation in which the yeasts are not pitched at the same time; the principle being that the wine yeast is used for the primary fermentation to give a distinct character and

u When to add the yeasts; together (co-

flavour but as it does not utilize the tri-saccharide sugar

fermentation), sequential inoculation, secondary fermentation?

maltotriose, the saison yeast (with diastatic activity and thus very high attenuation) is introduced to complete the fermentation and reduce any residual sweetness, while complementing the character of the wine strain.

There is potential to explore in this area. Primary considerations to bear in mind are the sugar utilization

Profile - RIO AZUL “SOLARIS” (NEIPA 6.0% abv)

u Lalbrew NE (33%) & Windsor (66%) u NEIPA flavors; stone fruit (peach) and

citrus (orange) u Attenuation of Lalbrew NE u Lower Flocculation of Windsor

Breweries like Runaway (Manchester, UK) have effectively used wine yeasts in co-fermentation with brewing yeasts to deliver complex and drinkable beers

brewersjournal.ca

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45

s c i e n c e

C o - fermentation

of the wine strain(s) and also whether or not the strain is Killer Positive. 71B was selected for the above beers in part due to the fact that it is a Killer Negative strain.

Looking beyond brewing yeasts

Profile - Donzoko â&#x20AC;&#x153;Graftâ&#x20AC;?

u Lalbrew NE (33%) & Windsor (66%) u Beaujolais yeast (71B) & Belle Saison

A

s well as exploring the diverse range of wine yeasts for potential flavour avenues, brewers

u Sequential inoculation

are beginning to look beyond the typical

brewing S.cerevisiae and S.pastorianus yeasts, and

u Primary Fermentation: wine yeast

to consider alternative Saccharomyces sub-species, non-saccharomyces strains, bacteria, and wild strains

u Complete attenuation: Saison

for other sources of microflora that could contribute to beer style and flavour. Strains like S.kudriavzevii and

u Farmhouse style

Torulaspora delbrueckii have some potential for novel flavour production, while acid producing species such as

u Complex and complementary sensory

Lachancea thermotolerans could represent interesting

characteristics

potential for sour beer production.

Equally, there is much more to research and trial in terms of bacteria (beyond lactobacillus) and of course wild yeasts like Brettanomyces have been used in brewing for centuries. This could represent a new

achieve bespoke results. The Brewer can utilizing the

approach to brewing fermentation and the microflora

wide spectrum of different strains to express characters in

used. There is no doubt that there is much potential in

a finished beer that could not be achieved by one strain

terms of the sensory and functional contributions of

alone and to create vivid and bold new beers. There is

such weird and wonderful yeasts and bacteria but there

almost no end to potential combinations.

is always the issue of cross contamination to consider,

Closing thoughts

and brewers and suppliers alike have a fundamental responsibility to understand what they are working with and to manage any risks accordingly.

The artist's palette

M

ulti-strain cultures have historically played an important role in brewing, especially in defining regional character and complexity in beer

styles. Brewers are now starting to revisit and rediscover

T

he options and diversity available in yeasts and

some of this complexity, which has arguably been lost in

bacteria could be likened to the concept of an

modern industrial brewing. The growing interest in mixed

artistâ&#x20AC;&#x2122;s palette; blending and mixing strains to

cultures like the previously mentioned Kveik strains are testament to this growing appetite to seek something different.

There is no doubt that there is great potential in blending and co-fermentation, both in terms of creating new and desirable sensory characteristics as well as functional and practical advantages. However, with all the potential options and excitement around mixing yeast strains we must always understand what we are working with, how strains will interact, what characteristics they will exhibit, and ultimately is it safe to handle in the brewery and also for the consumer? There is certainly some risk in pushing the boundaries but also reward, and no doubt there is much more work and research to be done in this area.

Opposite is an example recipe using wine and brewing yeast in co-fermentation.

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C o - fermentation

s c i e n c e

Recipes

Farmhouse Ale Co-fermentation with Lalbrew® Belle saison & Lalvin® 71B 10hl Step 2

Step 1

malt

Liquor

9.78 Weight of Malt (kg)

Litres Final Kettle Vol

94

Evaporation Rate

Beg Kettle Vol

100

0.06

L:G

3.1

Mashing in Liquor

51

evaporation amount

Lauter

0

6

Sparge Liquor

79

Total Liquor

Extract (kg):

Original Gravity/Plato BME (premised)

0.850

Colour (Lovibond)

5 to 8

Type of malt

130

1,0400

% of Grist

Extract (as-is)

Conversion Temp

145

63.0

Strike Temp

157

69.2

Sparge acid

Sparge Temp

174

78.9

none

10.78 2.06 1.62 14.47

Colour (L)

Colour contribution

0.750

0.800

0.680

3.1

2.0

Raw Spelt

0.140

0.780

0.663

3.0

0.4

Raw Rye

0.11

0.78

0.663

4

0.4

TOTAL

2.8

Calcium Chloride CaCl2 added based on your water profile (roughly 0.07g/l)

°C

Yield

Pilsner Raw Spelt Raw Rye TOTAL

Pilsner

temperature °F

10.0

Font Legend

Temp Gravity/Brewing parameters Water Malts

CaSO4 added based on water profile (roughly 0.1g/l)

Hops Yeast

Step 3

hops Type

Kettle Boil Time: 90 Min

Hop Additions: 4

IBUs: 25

Irish Moss @ 30 min before knock-out: 5 G (1g per 20 l kettle full volume)

alpha-acid

boil time (min)

utilisation %

IBU (%)

IBU contribution

weight of hops (g)

Stickebract

0,110

90.00

0.250

0.850

21.25

73

Hallertau

0,039

0.00

0.100

0.050

1.25

30

Amarillo

0,067

0.00

0.100

0.050

1.25

18

Amarillo

0,067

dry hop

0.100

0.050

1.25

19

TOTAL

139

Step 4

yeast

#1

#2

Added after initial fermentation with the 71B has dropped to 3.5-3 deg plato

Yeast Type/Number

Wine yeast Lalvin® 71B

Yeast Type/Number

Lalbrew® Belle Saison

Fermentation Temp

23°C

Fermentation Temp

22°C

For more information. you can reach us via email at brewing@lallemand.com

brewersjournal.ca

notes • Non-filtered

www.lallemandbrewing.com

Autumn 2019

47

s c i e n c e

beer

tasting

terminology

Know the score The more you discover about beer and brewing the more, it seems, there is to learn. In this new article, Dr Keith Thomas, founder of Brewlab, provider of brewing training and analysis, lifts the lid on brewing tastes, flavours and terms used. Explaining what they mean and how they come about.

by Keith Thomas

I

boil. These stimulate particular taste receptors at the back of the tongue and in the throat and provide that

t’s true to say that many beer drinkers enjoy a dry

recognisable lingering bitterness experienced after

and bitter tasting beer, but what is it that causes

swallowing.

dryness and bitterness and what’s the difference between these two taste characteristics?

Astringency is a dryness of the mouth,

A successful brew achieves the right balance of dryness and bitterness. The right amount of astringency will ensure your beer will have a good mouthfeel with

particularly the cheeks, upper palate, and tongue. It is

residual sugars providing a smooth body (viscosity) and

primarily caused by tannins in beer that make the surface

the correct balance of graininess, dryness and bitterness

of the mouth contract and leave a ‘puckering’ mouthfeel.

will deliver a memorable drink.

Tannins are a form of polyphenol, they are what give

Balance

tea its distinct characteristics and they occur naturally in malted grains. If grains are over-crushed or the mash over-sparged tannins will increase. That’s why breweries attempting to squeeze the last drop of wort from their malt are more likely to end up with a dryer, harsher beer than those who are more generous with their raw materials.

Wood can also release tannins into beer with some

W

hat is a well-balanced beer? You often hear the term ‘balance’ when describing wine but can a beer be well balanced or is the term a

misnomer in brewing? The concept of balance refers to the mix of sensory characteristics that make up a beers

brewers deliberately using wooden fermenters or casks

flavour profile. It’s fair to say that the taste of a beer will

to create dryer beer. However, it’s important to remember

depend on a drinkers personal preferences and sensitivity

microbial contamination is more likely in wood than

but, in general terms, a poorly balanced beer will be less

in stainless steel or aluminium cask. So poor quality

well received than a well-balanced one.

control or a lack of cleaning can lead to unpleasant

While a primary flavour gives a beer its character it’s

flavours caused by Lactic and Acetic acids from resulting

also important to have additional secondary flavours to

infections.

back up the primary flavour and it’s this subtlety which

Not to be confused with dryness (astringency),

differentiates one brand from another. Not all secondary

bitterness is a different characteristic of flavour. Bitterness

flavours will be detectable to everyone however as each

is caused by iso-alpha acids from hops during the wort

of us has limits to our sensitivity and these vary according to our heredity and experience. So you may notice a flavour characteristic that a drinking partner does not or vice versa.

A particular beer will have one primary flavour profile

But in general beers with high levels of primary flavour are perceived as being too bland. Brewers should aim for a fine balance of primary and secondary flavours as it’s this that makes a great beer. For example, a bitter IPA

u Crisp and Clean (eg. Pale Ale) u Hoppy and Bitter (eg. IPA) u Malty and Sweet (eg. Lager) u Dark and Roasty (eg. Stout) u Smokey (eg. Porter) u Fruity and Spicy (eg. Saison) u Sour and Tarty (eg. Sour)

may also have a fruitiness, caramel, spiciness secondary flavour achieved by complex grist mixtures, imaginative hop additions and careful maturation.

How a beer feels in the mouth is also important. A good body benefits the overall richness of a brew. It should be low in thin, drinking beers, like lager and pale ales, but high in complex beers like porters, stouts and milds. It will encourage a beer to be savoured with relish

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beer

tasting

rather than drunk with abandon that’s why it is often excluded from mass-produced brands. However, today’s’

terminology

s c i e n c e

regularly replenished at the front.

Brewers can reduce the chance of chill haze by their

craft brewers have the opportunity to concentrate on the

choice of malts and processing times but also by adding

all-round character of their beer and not leave a drinker

in an adsorbent such as PVPP (polyvinylpolypyrrolidone)

disappointed wondering why the flavour of their pint

to remove polyphenol tannins or an enzyme to digest the

vanished so quickly.

protein. These additions are often standard in large scale production but may be undesirable in small scale craft

Chill haze

beers. Polyphenols and proteins do contribute to flavour and physical features of beers and their extensive removal

E

ver pulled a beer from the fridge to find it less

may change its character. Perhaps a little temporary haze is a small price to pay for a more natural beer.

bright than when it went in? If so you are likely to

Dimethyl sulphide

have experienced the effect of chill haze – the

precipitation of the beer’s proteins and tannins induced by low temperatures.

Naturally, this affects the overall impression of the beer and in a bar may lead to a serious discussion over the beer’s quality or even rejection. The Chill Haze effect is reversed when the beer warms up – although this may only add to any disagreement!

Brewers, bar staff and beer drinkers seeking clarity (get it?) can trace the origins of Chill Haze to the proteins and

W

hat does warm lager smell of? A question an ale drinker may rarely consider important or worth investigating. Dimethyl sulphide or

DMS is, however, a pungent flavour in many beers giving a range of unusual vegetable smells to lighter beers, including at times, bitters and pale ales To experience the full character of DMS agitate a

tannins from the malts used in the brew. Malts typically

warmish half pint of lager in a pint glass and breathe

release about a gram of protein into a litre of beer much

deeply. A variety of vegetables are likely to dominate the

of which remains to produce its mouthfeel and the foam

aroma. Identification of these may be easier for some

forming the head. Some, however, can interact with itself

people than others but onions, sweet corn, cooked

to form large complex molecular structures.

cabbage and occasionally parsnip or celery are typical

Much of this happens during maturation but high protein malts or short maturation times can also lead to

associations.

A certain low level of these is natural in lagers and

residual levels of proteins which can make a beer more

should blend with other flavours, particularly hop

susceptible to haze. Low temperatures then induce this

character to provide a rich and pungent character to

although this will have no discernible effect on flavour.

the beer. In ales, even lower levels would acceptable

Temporary chill haze can become permanent with time

and should never dominate the typical malt and hop

so bottles at the back of the fridge may differ from one

characteristics of standard bitters and pale ales and dark

brewersjournal.ca

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49

beer

tasting

terminology

Foam

ales typically have a strong roast or caramel flavours that easily overpower any DMS which may develop.

DMS comes from the malt but occurs at much lower levels in ale malt due to its higher roasting temperature (lager malt is dried at lower temperatures). Excessive levels of DMS in real ale could occur if lager malt is used

F

oam is an important characteristic of beer.

Flat beer is can be undesirable and make for poor presentation – except, perhaps, in certain

by mistake but is more likely be from a bacterial infection.

parts of the UK. Foam provides visual impact. It easily

Such bacteria are typically killed by alcohol but can

distinguishes beer from other beverages and drinkers will

produce enough DMS to carry through to your pint before

expect a good head on their beer. Think of all those cool

they die.

beer ads with close-ups of foam running down the side of a cooled, can, bottle or glass. That’s why it’s important

Esters

for brewers to ensure that their beer retains its foam when poured.

M

Good beer foam is the result of two things: high-quality

ore and more breweries are experimenting with

ingredients (particularly malt); and processing. Malt

fruit flavouring that’s why we are seeing a large

provides the proteins required to achieve foam. While

range of fruity beers coming onto the market.

wheat increases foam proteins significantly. That’s why

Fruity flavours are produced by esters. It may be easy to identify many of these on tasting– iso amyl acetate, for

most wheat beers have thick foam.

Too much agitation during fermentation or packaging

example, produces a banana flavour and ethyl hexonate

will reduce foam on serving. As will excessive lipids from

red apples. But brewers who’ve tried to produce fruit

unusual ingredients such as sorghum or nuts. Make sure

beers will know how hard it can be to control flavour

your glasses are clean too as dirty glasses where grease

levels.

and oil residue remains (from lipstick for example) will

This could be because of differing ester synthesis

collapse foam bubbles on contact.

conditions during the brewing process, the dispensing

Is foam essential to a beer’s enjoyment? It comes

system used or, believe it or not, fruit flavours can even

down to personal taste as drinkers in certain parts of the

be influenced by different shaped glasses!

UK prefer a pint with a small head. Excessive foaming

Like in all brewing it’s important to establish general

by an agitated pour reduces carbonation so there is a

controls during production but even a small change in

marked taste difference between the same beer with and

ingredients or processing can alter a beer’s fruitiness

without a head. There is also some anecdotal evidence

considerably. Making it one of the hardest factors to

that foam also changes the aroma of a beer by limiting

control.

some flavours but this needs more detailed investigation.

So what are esters and how can we learn to better

Try it for yourself.

control them?

Gluten

Basically, esters are produced by yeast metabolism, specifically by a reaction between alcohol (plenty of this in a beer) and an acid (also present at lower levels). In very high concentration esters can create a solvent-like flavour. so the key is to get the concentration just right.

The type of yeast used is a major factor in ester levels with some yeasts giving very neutral ester profiles and others a strongly identified fruit flavours. Wheat beer

I

s gluten-free the next big thing or a passing fad? It is certainly a high profile concern for many foods, not least beer. However, are we magnifying what is only

an issue for a few into a problem for many?

Gluten intolerance is commonly associated with Celiac

yeasts in particular release high ester levels. Fermentation

disease which now has some fairly clear diagnostic

temperature also has a strong effect with more esters

symptoms. Less clear is possible associations with other

produced in warm fermentations and resulting in more

conditions and it is these which are causing increased

esters in ales than in lagers. Stronger beers tend to have

interest in the gluten in our diet.

higher levels of esters as, interestingly, do beers brewed in shallow fermenters.

Estery beers tend to receive a more positive response

Beer is no stranger to gluten. As it is made with barley which contains high levels of the gluten proteins associated with gluten intolerance. These hordein

from drinkers. So as a rule of thumb if you are looking to

proteins have some similar structures to the gliadin

brew a beer with a better fruity flavour go for a stronger

proteins in cheese and bread so if you are sensitive a

ale, fermented at a higher temperature by a high ester

ploughman’s lunch would be a bad choice.

producing yeast, and use shallow fermenters.

Gliadin and hordein are not fully digested and remain in the digestive system causing irritation and

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Brewers Journal Canada

beer

tasting

immunological responses to the intolerant.

It is, of course, possible to brew gluten-free beer is,

terminology

s c i e n c e

you achieve a consistent brew?

There is no magic formula however, each hop variety

using non-barley grains such as sorghum, buckwheat

will have a profile of components and with experience,

or millet. Protein digesting enzymes can also be used to

brewers will be able to select and blend their choice to a

reduce the gluten in the final beer â&#x20AC;&#x201C; although this may

target hoppiness. Differences will occur with each yearly

only produce low gluten beer (below a certain specified

crop so a good nose to test the character of the raw hops

level than zero).

is essential along with an ability to predict how this will

There are even gluten-free beers produced by

develop in the brew.

fermenting mixtures of sugar and hop extracts. Naturally,

This is important as when hops are boiled flavours

these treatments will change the features of a beer and it

react in different ways according to their boiling point.

requires good control to achieve standard beer flavours.

Some, such as the general hoppy aroma myrcene, boil

One major challenge is to determine whether other

away quickly as they are very volatile. Others, such as

conditions than Celiac are stimulated by residual gluten

geraniol and linalool, remain until the end of the boil

proteins. The standard test for gluten only targets one

meaning hoppiness remains at higher levels within in

protein sequence out of a possible twenty so more needs

finished beer.

to be done to identify these and develop alternative

Hops also differ according to their preparation and storage. Many UK hops are used as cones which have

brewing procedures.

been dried and compressed for storage. International

Hoppy

breweries often use hop pellets which are produced from crushed hop powder. It is argued that hop cones have the

B

freshest aroma which is probably true soon after harvest.

ig hoppy flavours can be found in a range of

As time goes on, however, cones lose some of their

beers, particularly bitters and IPAs. They inevitably

aromas and can be less fresh than pellets.

arise from the oils in hops and deliver that

Hop aroma can also alter on oxidation particularly if

characteristic beer aroma. Hoppy aroma can contain a

stored at high temperatures developing the â&#x20AC;&#x2DC;catty aromaâ&#x20AC;&#x2122;

multitude of components, some floral, some citrus, some

of valeric acid. Not a desirable flavour in beer!

spicy or even woody. But with so many variables how can

brewersjournal.ca

Autumn 2019

51

#OCBC19

Collaborating through Community brewersjournal.ca

Autumn 2019

53

ONTARIO

CRAFT

B REWERS

CO N FER EN C E

Welcome message from OCB president Scott Simmons

O

n behalf of the Ontario Craft Brewers (OCB), I am thrilled to welcome you to the

create opportunity.

This commitment is also building a community beyond

2019 Ontario Craft Brewers Conference

the physical breweries. It’s a community of people driven

(OCBC). Now in its eighth year, this is

by a singular commitment to produce high-quality beer,

the biggest and best OCBC yet! We

made with fresh, all-natural ingredients, and to make

are also thrilled that for the first time in its history, the conference is being hosted in beautiful Niagara Falls at the Scotiabank Convention Centre.

This conference comes at an exciting time in Ontario’s

Ontario into a brewing centre of excellence.

It is a community that inspires and embodies this year’s theme of “Collaborating through Community.” I hope this year’s conference will provide opportunities to build new

craft brewing industry. We have seen the industry grow

partnerships, strengthen existing ones and further solidify

from a handful of breweries to almost 300 in the last

the amazing community that defines Ontario’s craft beer

decade and it just keeps getting bigger. Local Ontario

industry.

brewers now employ almost 2,500 people and support

The 2019 Conference truly has something for

thousands of jobs in tourism, agriculture, construction,

everyone! We have an amazing line-up of keynote

packaging and other related industries.

speakers, and over 60 technical, environmental,

All told, the craft sector now contributes over $2 billion

marketing and education presentations, demos, and

to Ontario’s economy each and every year. We have

sessions, along with a fantastic CanAm Craft Beer Festival

also seen craft beer’s grow at double digits year over

featuring collaborations from 40 Canadian and American

year, currently reaching 10 per cent of the total industry.

breweries, brewery tours, and a 54,000 sq. ft Supplier’s

This has happened in a restrictive sales environment

Marketplace with over 200 exhibitors to connect with

and we truly believe that with the right reforms, our

industry colleagues and conduct business with suppliers.

industry can double or triple in size if consumers have greater opportunity to see, experience, and choose your

Thank you again attending and making the 2019 OCB Conference the biggest and best one yet.

products.

Behind those numbers are dedicated people like you.

Cheers!

People investing in communities large and small right

Scott Simmons

across this province to create jobs, create investment and

President, Ontario Craft Brewers

54

Autumn 2019

Brewers Journal Canada

CO N FER EN C E

ONTARIO

CRAFT

B REWERS

The journey here

I

t started the way most craft breweries in Ontario begin…an eager group of individuals with a shared passion in brewing premium quality Ontario craft beer, gathered together to bring to life their vision.

This vision was an industry symposium and trade

show targeted to the small, local craft brewers of Ontario.

There were only 30 or so craft breweries in the

province at the time, yet the industry was growing at a substantial pace and attracting new players, suppliers and businesses, many of whom had much to learn about the business of brewing.

And so, in 2012, under the leadership of John Hay, founder and previous president of Ontario Small Brewers Association (branded Ontario Craft Brewers® in 2003, and under the guidance of a brewers advisory committee, the first Ontario Craft Brewers Conference & Suppliers

& Suppliers Marketplace took place in Markham, with

Marketplace was launched.

200 people and 21 suppliers in one day in one room.

“There was a small and dedicated group of folks

Keynote speaker was Dr. Roland Folz, Head of Brewing

who got together to plan this event,” says Jason Britton,

and Beverage Science and Applications, Research and

Brewmaster of Cameron’s Brewery in Oakville, Ontario

Teaching Institute for Brewing in Berlin (VLB). Folz’s

and Chair of the conference advisory committee in 2012

presence gave the first OCB conference the European

& 2013. “Our goal was to bring the industry together and

star power needed to put it on the map.

align with our philosophy of education and collaboration.”

The first conference advisory committee, led by

This, along with an appearance by Ken Belau, Former Head Brewer of Bell’s Brewery who presented a session

Britton, also included Val Stimpson from Neustadt

on “Making a Berliner Weisse Style Beer” also spiced up

Brewing, Steve Gill from Niagara College, Adrian

the first year agenda. Belau’s session included guided

Popowycz who was brewing at Black Oak at the time

tasting of a test batch produced by Ken Belau & Jon

(now with Niagara College) and brewing consultant Mark

Downing, Niagara College.

Benzaquen.

A look back to meeting minutes of the first advisory

The conference then moved to downtown Toronto (there from 2013-2018) and expanded to a two-day

committee, shows some of the names tossed around for

format in 2017, with increased attendance of over 1,100

keynote speakers.

registrants, 180+ suppliers occupying over 96,000 sq. ft. of

“Craft brewing legends we hoped to attract included Vincent Cilurzo of Russian River Brewing -- now OCBC19

convention space.

“We are really proud of the growth of our conference,”

keynote speaker, along with his wife Natalie – as well as

says Scott Simmons, president of Ontario Craft Brewers.

Kim Jordan of New Belgium, keynote speaker in 2017”.

“OCBC has become a go-to for the industry and is

Britton adds. “Our advisory committee also conceived

attracting breweries from across the country and the

the OCB Pioneers Panel concept, hoping to attract Jim

United States and Europe. It has become a revenue

Brickman, former founder of Brick and John Wiggins,

stream for the association and has provided excellent

former founder of Creemore. All of these industry leaders

branding value for the industry with industry stakeholders

have since participated in OCBC, making it a growing

and government.”

success.”

Many Ontario Craft Brewing industry members

Troy Burtch, Marketing and Communications Manager of Great Lakes Brewery and OCBC Committee co-chair

travel to the United States for the Brewers Association’s

and long-time member of the OCBC Planning Committee

Craft Brewers Conference every year to learn, build

says, “OCBC offers the best way for our industry to

relationships and sample the great beer.

connect, do business, share learnings and try each other’s

“We decided Canada needed its own conference with all of those benefits right in our own backyard.”

The first annual Ontario Craft Brewers Conference

brewersjournal.ca

beer, all in two days. And as our industry grows and builds its profile in the national and international brewing sphere, this event will only get bigger and better.”

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WHAT’S NEW AT OCBC19?

T

he better question is, what isn’t? New venue, new city, new programming, new convention space – it’s a whole new beer game and you

Advanced training workshops

won’t want to miss it.

Year over year for the past eight years,

OCB has hosted its annual industry conference and trade show, attracting a growing audience of brewers, suppliers and industry stakeholders and building the event into a multi-day event full of educational, business and social value. This year, it’s next level growth, including: There is a bigger venue. The Scotiabank Convention Centre in Niagara Falls is one of the province’s largest and most popular meeting and convention facilities.

Just steps from North America’s most famous waterfall, with 300,000 square feet of convention space, a central location in the Fallsview Entertainment District, driving distance from major Canadian and U.S. cities and airports, walking distance to hotels and easy access to wine AND BEER country, it has many positive benefits. It’s also an opportunity for registered guests to bring their families from some fun too.

The trade show is better than ever. The OCBC Suppliers Marketplace has grown into a marketing powerhouse – with suppliers from around the globe, sampling, swag, special deals and large-scale equipment displays such as tanks and packaging lines. In the new exhibit hall, you’ll find 200+ suppliers displaying their amazing products and incredible offerings in 10’x10’, 10’x20’ and 20’x20’ booths. It’s abuzz with activity and this year takes things to a new level.

We have the best beer. Interspersed amongst the maze of booths you’ll find the famous OCB beer bars, stocked with fresh, cold OCB craft beer. Attendees will also be able to sample tasty offerings from OCBC’s platinum sponsors – Sessions & West Coast Canning

Prud’homme Beer Certification Program - Level 1 Beer Enthusiast with Roger Mittag (the Beer Professor!) This full day, introductory course in beer education is designed for participants interested in furthering their knowledge and interest in beer. The focus will be on brewing ingredients and processes, tasting concepts, pouring and serving concepts (including an introduction to draught systems) and food and beer pairings.

Cicerone® Off Flavour Training Course with Advanced Cicerone® Crystal Luxmore (one of 11 in Canada) and her beer sister Tara Luxmore will offer a live off-flavours training course created by the Cicerone Certification Program.

Off flavours presented will be LightStruck, DMS, Diacetyl, Trans-2-Nonenal, Infection, and Acetaldehyde.

Micro Matic - Beer Dispense Best Practices with Scott Zuhse, Corporate Trainer, Micro Matic USA, who will offer OCBC attendees essential knowledge for dispensing beer with systems types such as direct draw, remote and special event. Knowledge required to assure beer is dispensed from keg to glass while protecting image of brands, encouraging resale and ensuring performance. Topics covered are system cleaning, kegs, impact of temperature, pressure systems, components, types of systems, system balance and troubleshooting.

(booth #920) as well as some crisp and tasty Ontario pilsners from the Czech Consulate booth (booth #1114).

There is a lot to learn. There’s always lots to learn and see at OCBC but this year’s range of breakout sessions is

breweries! A great way to warm up for OCBC19, on the

off the charts. With over 60 presentations, workshops and

evening of Monday, October 28, OCBC attendees can

demos, and a day of advanced learning sessions, there’s

jump on one of the beer buses cruising to the Niagara

more than enough for every member of the brewery staff,

area breweries or pack your passport and check out

at any level. And the OCB mentoring round tables offer

Buffalo’s finest. Canam Beer Festival, or an Canadian

great knowledge and networking opportunities for the

American Beer Festival, no less! OCB and the Buffalo

newbies in the crowd.

Niagara Brewers Association have collaborated on a

We have enhanced and advanced learning on offer.

cross-border beer festival featuring fabulous flagships

This year, OCBC is offering advanced training workshops

beers from breweries from both Buffalo and Ontario. The

on October 28 for conference attendees the day before

event has been in the works for a couple of years and

the general conference and Suppliers Marketplace.

finally hits dry land at the Scotiabank Convention Centre

There are brewery tours visiting Niagara & Buffalo Area

56

Autumn 2019

in Niagara Falls on Tuesday, October 29 from 6 – 10 p.m.

Brewers Journal Canada

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ONTARIO CRAFT BREWERS UPDATE

I

t is an exciting time in Ontario’s craft beer industry.

The Ontario Craft Brewers (OCB) has continued to sign up new members or the last year and

10 reasons to join OCB

now represents over 100 independent, locallyowned brewers located in over 110 communities

throughout Ontario.

Breweries have always been an integral part of their

local communities and the beer produced has reflected the pride, passion and personality of the brewer and the community. Ontario's craft brewers pride themselves on being part of theses communities, providing jobs in cities and towns throughout the province. With their finely crafted brews, they bring awareness to the historical aspects of a region, its people, and the unique elements that reinforce local pride in their communities.

The OCB was founded in 2003 to both honour that history and forge its future. We chose "Ontario Craft Brewers" as our name, because it speaks to the tradition of care and craftsmanship that our members insist upon when brewing their beer. Craft beer is who we are. It is the reason we are here.

Supporting the bold entrepreneurs who contribute so significantly to our economy is our purpose. We strive to share knowledge, collaborate on strategy, and ultimately create opportunities for our members. It is an exciting

1. Join the Board of Directors of our growing Association.

2. Participate on various industry committees for information and education.

3. Share perspectives, provide input and benefit from ongoing government advocacy.

4. Receive critical industry information and statistics on the private OCB member portal.

5. Promote your brewery listings and location on the OCB Website.

6. Leverage OCB social media tools, and events such as Ontario Craft Beer Week.

7. Access to OCB Technical Manuals and ongoing Tech Talks.

8. Lean from, share insights and collaborate with other OCB members.

9. Leverage the OCB image and brand through use of the OCB logo and seal.

10. Save on new dues structure, and events such as the OCB Conference.

Contact us at info@ontariocraftbrewers.com

time, and to lead the craft beer industry in the years of growth ahead, we will be stronger and more effective united as one.

Craft beer drinkers have supported this commitment.

open new markets and create new opportunities for

Since 2003, we have continued to grow and now employ

our members. Keeping our members’ best interests in

well over 2,300 people (FTEs) in Ontario, accounting for

mind, these channels may include more independent

over 30 per cent of the direct brewing industry jobs in the

stores, expanded private, retail options, cross selling, and

province, while also accounting for over 9,000 indirect

community events such as farmers markets.

brewing-related jobs. Since 2005, the craft brewing

We are also working closely with provincial

industry has invested well over $160 million in capital into

government to help ensure policy and regulatory

the Ontario economy and driven $150 million in annual

changes both expand choice and convenience and

tourism to the province, as part of a total annual economic

make it easier to find more local craft beer on more

impact of $2 billion.

local shelves – which would be great news consumers,

While the overall beer market has remained flat, craft beer has continued double-digit growth. Craft beer

brewers, and taxpayers.

This is only possible with a strong membership with

volume now represents 700,000 HL of volume in the

breweries of every size who call all parts of the province

province, or 8.4 million cases, which is almost 10% of

home. It is critical we have those voices informing,

the total industry. This has happened in an environment

and shaping our government advocacy, highlighting

where the current retail model has limited people’s ability

emerging issues, and letting us know what we can do

to find, try and experience the outstanding local craft beer

to help them succeed. We strive every day serve the

brewed right here at home. Ontario craft beer share has

membership and provide benefit to their business. We

grown to 13% at the LCBO, and over 15% in the new, but

hope you will consider joining and that existing members

limited grocery outlets. It shows what can happen when

will encourage their other local breweries to join as well.

consumers are given a proper shopping environment.

There is truly strength in numbers. Here are the top ten

The OCB is always working to create strategies to

brewersjournal.ca

reasons to join today!

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Meet the exhibitors 1400 1402 1404 Entrance 1408 1410 1412 1414 1416 1418 1420 1422 1424

Entrance 1428 1430 1432 1434

501 503

500

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507

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1204

509

506 607

606 707

706

806

906

1006 1107

1106 1207

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511 513

510 611

610 711

710 811

OCB Bar

515

512 613

612

712 813

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514 615

614 715

714 815

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519

516 617

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523

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1016

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627

727

726 827

533

OCB Bar

630 731

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535

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1210

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521

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1026 1127

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1030 1131

1130 1231

1230

732 833

932 1033

1032 1133

1132 1233

1232

734 835

934 1035

1034 1135

OCB Bar

1234

531

1421 1423 1425

1429 1431 1433 1435 1437

Company

Booth

Abell Pest Control

914

Accelerated Payments

611

Aesus Packaging Systems

817

AFCO ZEP

1005

Air Liquide Canada

722

Alpha Brewing Operations

531

Alpha Controls & Instrumentation Inc.

1026

American Express

1122

Amoretti

1003

1441

1445 1447 1449 1451 1453 1455 1457

Company

Anhydra

Anhydra is a company specialised in the dehydration of organic and conventional fruits, vegetables and herbs.

Autumn 2019

607

Primary contact Martin Gibeault 1878 Power, Drummondville (Quebec) J2C 5X5 martin@anhydra.ca 819-816-2721 www.anhydra.ca

Anton Paar Canada

58

Booth

904

Brewers Journal Canada

CO N FER EN C E

Company

Booth

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Company

Booth

ASL Print FX Ltd.

704

BrewNinja

1004

Atlantic Packaging Products Ltd.

806

Brunswick Bierworks

505

Beerlab Analyzer by Quartz Analytics

903

BSG Canada

606

BetterBeer.com Ltd.

630

Bucan Electric Heating Devices Inc

521

Beverage Protect Powered by BKIFG

1133

Burkert Fluid Control Systems

1232

Boelter

700

Cambridge Environmental Products Inc

824

Boilersmith Ltd.

925

Canada Kegs and Packaging

820

Canadian Craft Brewers Association

1205

Brand Concepts Source Solutions Inc

Brand Concepts is a decorator of brand building glassware. We operate a state-of-the-art production facility in Mississauga, Ontario.

Quality and service are the cornerstones of our business. From unparalleled decorating techniques, sourcing and stocking, we offer one-stop experience that reinforces your brand.

Our most cherished point of difference is our people: dedicated, engaged individuals who thrive on teamwork, details and deadlines to deliver experiences worth repeating.

Canadian Food and Wine Institute Innovation Centre (Niagara College) 1017

Primary contact Customer Service 6476 Kestrel Road, Mississauga, ON L5T 1Z7 solutions@brandconcepts.com 905-405-5633 www.brandconcepts.com

Brew Culture Inc.

805

Brewery Direct/Traynor's Bakery

Brewery Direct/Traynor's Bakery Wholesale Ltd. is a family owned and operated distribution business located in Hamilton. We have been servicing Ontario bakeries since 1948. We now are affliated with Brewery Direct selling malts, yeast and hops to Ontario's Craft Brewers. We offer free delivery to most parts of Ontario on our own fleet of trucks.

Primary contact Bill Lloyd 1191 Victoria Avenue South, Hamilton, ON, L8N 3C8 blloyd@traynors.ca 905-522-2730 www.traynors.ca

brewersjournal.ca

623

The Canadian Food & Wine Institute (CFWI) Innovation Centre offers a range of services to support industry innovation and commercialization. Our Niagara-on-the-Lake labs offer beer & cider analysis and product development services. Canadaâ&#x20AC;&#x2122;s first Teaching Brewery delivers extensive hands-on training in the Brew Academy of CFWI. Offered in the beautiful Niagara region as a one week intensive program or individual courses. Next Brew Academy will be offered starting October 21st to 25th 2019.

617

Primary contact Kelly Byer 135 Taylor Rd., Niagara-on-the-Lake, ON, L0S 1J0 kbyer@niagaracollege.ca 1-905-641-2252/4279 www.ncinnovation.ca/specializations/canadian-food-wine-institute-innovation-centre

Careers Online (CTS)

615

Carefoote Beverage Solutions

1234

Cask Global Canning Solutions

716

cellar-tek supplies ltd.

811

CFT Packaging

1214

Charles Faram Brewing Supplies

813

Chemstation

707

CiceroneÂŽ Certification Program

1202

Clayton Industries

1104

Coaster Factory

812

Coding Products of Canada Ltd.

1208

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Company

Booth

CO N FER EN C E

Company

Booth

Coldhaus

600

Equals Brewing Company Inc.

1231

Common Good Beer Co.

627

Escarpment Laboratories

511

Country Malt Group

529

Fast Track Packaging Inc.

906

Craft Beers of Canada

905

FBC- Farm and Small Business Consultants

1206

Craft Funnels

1203

FCC

703

Fermentis - BU of LYC

616

Five Star Chemicals

1115

Flottweg Separation Technology, Inc.

717

Fruitful Juice Products

705

Fulton Boiler Works Canada

1200

G.W. Kent, Inc

1105

Gambrinus Malting

602

GEA Canada

803

General Filtration

706

Georg Fischer Piping Systems

801

Green Line Hose & Fittings Ltd.

1125

Haleson

1107

Hamilton Boilerworks Ltd

732

Hart Print

1422

Helio Pack

1025

Hops Connect

816

Ingenious Packaging

1106

Invisible Sentinel

1012

Jenrey Ltd

910

Kaiser Design

1027

Keg Management

1225

Kegshare

915

Kegshoe Inc.

913

KeyKeg - UniKeg

516

KGO Group Ltd.

1207

KinsBrae Packaging Inc.

624

Klenzoid Canada

714

Krones, Inc

814

L2 Brands-Legacy/League

725

Criveller Group

Criveller offers complete brewhouses in all sizes and configurations along with fermenters, brights, chillers, bottling equipment, keg filler/ washers, filters and heat exchangers.

500

Primary contact 6935 Oakwood Drive, Niagara Falls, ON L2G 0J3 info@criveller.com 905-357-2930 www.criveller.com

Custom Steam Solutions

822

CWB Franchise Finance

823

Czech Consulate in Toronto

1114

Descon Integrated Conveyor Solutions

Descon supplies integrated conveyor solutions and premium processing and packaging equipment for the beverage and food industries.

1131

Primary contact Scott Stobo 1-1274 Ringwell Drive, Newmarket, Ontario L3Y 8R3 craft@DesconConveyor.com 905-953-0455 DesconConveyor.com

Design - Construct - Solutions

927

Design Machine & Manufacturing

1210

Diversey Food & Beverage

1135

DME Process Systems Ltd.

1014

DuBois Chemicals

712

Durham College - CCBI

613

Durward Jones Barkwell & Co

1224

Ekos Brewmaster

831

Enereau Systems Group Inc.

923

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Brewers Journal Canada

CO N FER EN C E

Company

Booth

ONTARIO

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Company

Booth

Lago Apparel

1222

Northern Canning

605

Lagrotta Packaging Group

1103

Nova Filtration Technologies Inc

804

Packaging Technologies Inc.

524

Palladium Insurance Group

1001

Pentair

1453

Phoenix Packaging International Corp

1010

Pink Boots Society - Toronto Chapter

1204

Planet Paper Box Group Inc

826

Plastidecoverre

1113

Pneumatic Scale Angelus

1211

Portage Promo

610

Lawson Kegs

Kegs, Tanks, Keg Washers, Used Kegs, Keg Tools, Keg Leasing, Keg Repair

1110

Primary contact Amy 11-12, 55 Industrial Rd, Tottenham, Ontario, L0G1W0 sales@lawsonkegs.com 1-800-519-5534 www.lawsonkegs.com

Lorpon Labels

715

m+f KEG-Technik GmbH & Co. KG

1016

MacDonald Steel

830

MBAA

1127

Meridian Manufacturing Inc.

1216

Messer Canada (Formaly Linde Canada)

522

Mettler Toledo

1111

Micro Matic

900

Miura Canada

625

NetGain SEO

1032

Premier Markings Incorporated

926

Netzsch Canada Inc.

510

Pro Ingredients

1024

Nordic Malz Corp.

1002

Prominent Fluid Controls Ltd.

727

Prospero

1000

Pukka Custom Hats

1230

Qingdao Sinoinox Industry Co.

1030

R.E. Morrison Equipment Inc.

1015

R.W. HAMILTON LTD

1130

Rahr Malting

604

Resolution Inplant Services Inc.

924

Restaurants Canada

833

River Institute

603

Scottlab

1223

Siebel Institute of Technology

724

Ska Fabricating

1201

North Keg

Why do Canadian brewers choose North Keg as their lease-to-own keg company? Well, weâ&#x20AC;&#x2122;re transparentâ&#x20AC;&#x201D;our monthly fees are all inclusive and straightforward, and our leasing options are flexible, designed to make owning kegs simple and free up your cash flow at the same time. Think of us as your personal keg concierge with the sole purpose of making your life easier.

Primary contact Matt Wowchuk 216-2222 S Sheridan Way, Mississauga, ON L5J 2M4 sales@northkeg.com 905-678-0143 www.northkeg.com

brewersjournal.ca

802

Praxair Canada Inc.

Praxair provides carbon dioxide, nitrogen and oxygen, gas monitoring systems and equipment for brewing, carbonating, bottling and blanketing.

711

Primary contact Damien O'Flaherty 165 Biscayne Cres. Brampton, ON L6W 4R3 Canada_Bevcarb_sales@praxair.com 1-800-225-8247 www.praxair.ca

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Company

Booth

CO N FER EN C E

Company

Booth

snapd Design/OPMG

614

Waugh-Dane Insurance Brokers LTD.

1457

Specific Mechanical Systems Ltd

1006

Weil-McLain Canada

533

Spirax Sarco Canada

726

Wild Goose Canning - Meheen Manufacturing

1100

Stanpac ink

916

Wylie Jack Tap Handles

710

Swish Maintenance Limited

1102

Sysco Canada

702

Tapi

902

TELUS

825

TNG

1022

UBC Group

1226

United Bottles & Packaging

731

University of Guelph - Co-operative Education

730

Vessel Packaging Co.

920

Wachs Canada Ltd

612

Wattco Inc

1112

62

Autumn 2019

Yakima Chief Hops

527

Grower-owned, global hop supplier, based in the Pacific Northwest Primary contact Alex Rumbolz alex.rumbolz@yakimachief.com 509-833-0799 www.yakimachief.com

Zenan Glass

1455

Brewers Journal Canada

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GETTING ALL YOUR CANS UNDER ONE ROOF Introducing, OCBC19 Platinum Sponsor: Vessel Packaging Co, formerly Sessions & West Coast Canning

M

application and are now one of the largest distributor of printed cans in Canada. They also employ just over 80 people, providing canning and related services to hundreds of breweries across the country.

Sessions Craft Canning founder Jeff Rogowsky states,

obile canning has become an

“Although we have been sister companies since 2017,

accepted packaging solution. And,

people thought we were still two separate companies.

many breweries-in-planning are

We would go to many tradeshows and instead of being

ditching the idea of buying a canning

able to have one booth we would need a booth for

line and going for the mobile route.

Sessions and then another for West Coast.”

Prior to 2014, mobile canning of craft products did not

Working with branding agency, Skeleton Crew, the

even exist in Canada. It was two companies, Sessions

partners decided it was important for the future of both

Craft Canning, founded in Ontario by Jeff Rogowsky

companies to align themselves under one new national

and West Coast Canning in British Columbia, founded

brand.

by Matt Leslie, Kevin Pederson and Mitch Evanecz,

“The coolest part of the branding process was that

that introduced the mobile packaging solution to the

the skeleton crew really made us realize that both

Canadian Market.

companies had their own similar and great company

Both companies have helped the craft can movement

cultures,” says Matt Leslie. “The people working at

across Canada as they made it more acces-sible and

Sessions really loved that brand and culture and it was

easier for breweries to get their product into cans without

the same for the crew at West Coast.”

a huge capital investment. Market leaders in their own

“We wanted a completely new name that everyone

territories, Sessions and West Coast Canning decided to

could get behind,” says Jeff. “We are the same people,

join forces in 2017 to share buying power with suppliers,

doing the same thing, with the same vision but we

streamline processes with maintenance on the canning

wanted a new name that we would now be able to all

lines and be better able to handle growth in respective

align ourselves together under. We needed to get all our

markets.

cans under one roof, so to speak.”

Vessel now has offices in Vancouver, Calgary, Toronto,

Partner Kevin Pederson says “although not much will

Ottawa and Montreal. They have expanded their services

change in our day-to-day, we are thrilled to bring this

to include shrink sleeve label application, PSL label

new name to the beverage industry in Canada.”

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Conference schedule TIME/ ROOM 7:30 - 9 a.m.

ACTIVITY

THEATRE

BALLROOM A

BALLROOM B

REGISTRATION - COFFEE

BALLROOM C&D

BALLROOM C&D

COFFEE

COFFEE

8 - 9 a.m.

201-202

PRUDHOMME CER

9 - 9:30

THEATRE SESSIONS

INTRO & OCB INDUSTRY UPDATE

9:30 - 10 a.m.

SESSIONS

DAY ONE KEYNOTE - NATALIE & VINNE CILURZO, RUSSIAN RIVER BREWING CO. OUR STORY OF

10 - 11 a.m.

SUPPLIERS MARKETPLACE OPENS - COFFEE/CONTINENTAL BREAKFAST

11 a.m. - 12 p.m.

SESSIONS

LCBO CATEGORY/ GROCERY - DOING BUSINESS FOR NEW BREWERS

12 - 1:30 p.m.

LUNCH & SUPPLIERS MARKETPLACE

WHAT DOES OCB DO?

KEEP YOUR BRAND FRESH. RECOGNIZE WHEN TO EVOLVE, PUSH AN EVOLUTION AND USE PACKAGING INNOVATIONS - HIRED GUNS

SURVEY SAYS: YOU NEED TO SURVEY YOUR CUSTOMERS

LUNCH

SESSIONS

2:30 - 3:30 p.m.

SUPPLIERS MARKETPLACE NETWORKING BREAK

3:30 - 4:30 p.m.

SESSIONS

5:00 p.m.

LUNCH

GLASS SHAPE CAN INFLUENCE THE CONSUMER EXPER ENCE

BETTER BEER: PREVENTING OFF BEER ON PREMISE

NAVIGATING & SUC CEEDING IN TODAY'S NEW MEDIA LANDSCAPE

BA FILM SCREENING: FOR THE LOVE OF CRAFT

4:30 - 6:00 p.m.

SUPPLIERS MARKETPLACE

6:00 - 10 p.m.

SOCIAL EVENT

64

REVITALIZE YOUR BEVERAGE ALCOHOL BRAND MARKETING

BEYOND GRASSROOTS: STOP REACTING, START PROACTING - CO-OP AGENCY

1:30 - 2:30 p.m.

OCB MENTORING ROUNDTABLES

CANAM MEETING: BUFFALO NIAGARA BEER BUSINESS & TOURISM

Autumn 2019

CAN AM

CAN AM

Brewers Journal Canada

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29 OCtober 2019 203 - CAP

204 - CAP

205

206

207-208

221 - CAP

222

223

IS THERE AN ONTARIO HOPS TERROIR?

GROWING YOUR ONLINE DISTRIBUTION CHANNEL - SPONSORED BY CRAFT FUNNELS

SPONSORED SESSION BY LOBLAW

RTIFICATION EXAM

F QUALITY, COMMITMENT, COMMUNITY & COLLABORATION

N

RI-

C-

A

DOING BUSINESS WITH THE BEER STORE

CARBON DIOXIDE SAFETY: BREWING INDUSTRY'S SILENT THREAT

CANADIAN CRAFT BREWERS ASSOC. UPDATE

EXPANDING YOUR BREWERY TO MULTILOCATIONS

BOHEMIAN STYLE LAGER SESSION & SAMPLING - SPONSORED BY CZECH CONSULATE

EMERGING TRENDS IN CANADA'S RESTAURANT LANDSCAPE - RESTAURANTS CANADA

brewersjournal.ca

GETTING THE MOST OUT OF MALT - COPRESENTED

BY MBAA

FUNDAMENTALS OF CLEANING - COPRESENTED

BY MBAA

CANS & SEAMS BEST PRACTICES TO AVOID LEAKERS & PACKAGE THE BEST PRODUCT POSSIBLE - COPRESENTED

BY MBAA & VESSEL

IMPROVING OPERATIONAL EFFICIENCY OF STEAM IN THE BREWING PROCESS

INFLUENCE OF REHYDRATION CONDITIONS ON VIABILITY AND VITALITY OF BREWING YEAST - COPRESENTED

BY MBAA

KNOWING THE GUTS OF YOUR BREWERY - CO-PRESENTED BY MBAA

BEER SISTERS SENSORY 101 - BUILDING YOUR FLAVOUR VOCABULATORY

THE SHIFTING FOOD INDUSTRY: WHAT'S HAPPENING; WHERE IS IT HEADING? - SPONSORED BY SYSCO

ACCESSING CFIB MEMBERSHIP - FOR OCB MEMBERS

PREVENTING AND CONTROLLING DIASTATICUS YEAST - COPRESENTED

BY MBAA

KOMBUCHA: MICROBIOLOGY, MYTHOLOGY & METHODOLOGY - SIEBEL INSTITUTE OF TECHNOLOGY

DRIVING VOLUME & GROWTH IN THE NEIGHBOURHOOD ECONOMY - SPONSORED BY SNAP'D

BREWING PROFITS THROUGH YOUR BUSINESS: HR & HEALTH AND SAFETY - SPONSORED SESSION BY PENINSULA HR

WATER MANAGEMENT: THE HIDDEN MONEY SAVING PROCESS

TRACEABILITY FOR CRAFT BREWERS - CO-PRESENTED BY MBAA

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CRAFT

B REWERS

CO N FER EN C E

Conference schedule TIME/ ROOM 7:30 - 9 a.m.

ACTIVITY

THEATRE

BALLROOM A

BALLROOM B

BALLROOM C&D

201-202

REGISTRATION - COFFEE

8 - 9 a.m.

PRUDHOMME EXAM

9 - 10 a.m.

KEYNOTE SESSION

10 - 11 a.m.

SUPPLIERS MARKETPLACE OPENS - COFFEE/CONTINENTAL BREAKFAST

11 a.m. - 12 p.m.

SESSIONS

12 - 1:30 p.m.

LUNCH & SUPPLIERS MARKETPLACE

PILSNER PANEL: OCB EXPERTS

OVERVIEW OF CANADIAN CANNABIS INDUSTRY

1:30 - 2:30 p.m.

SESSIONS

2:30 - 3:30 p.m.

SUPPLIERS MARKETPLACE NETWORKING BREAK

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PRUDHOMME PRACTICAL SELLING SKILLS

PRUDHOMME SALES CONCEPTS

HOW TO CREATE RAVING FANS FOR YOUR CRAFT BEER BRAND

LUNCH

LUNCH

YOUR RECIPE FOR CRAFT BEER SALES SUCCESS

LCBO UPDATE ON REGULATORY LABELLING REQUIRE MENTS

Brewers Journal Canada

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CRAFT

B REWERS

30 OCtober 2019 203 - CAP

LCBO DIRECT DELIVERY PORTAL (DDVP)

204 - CAP

FROM CONTRACT BREWING TO BRICKS & MORTARâ&#x20AC;¦A JOURNEY!

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COST REDUCTION & SUSTAINABILITY: WATER, ENERGY & AND PRODUCT WASTE REDUCTION IN CRAFT BREWERIES - ENVIROSTEWARDS

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SO YOU GOT A YEAST PROPAGATOR: NOW WHAT?

207-208

CRAFT BREWERS INSURANCE - Q&A - SPONSORED BY WAUGH DANE INSURANCE

221 - CAP

CAN & BOTTLE SHRINK SLEEVES - SPONSORED BY INGENIOUS PACKAGING

222

223

GROWING YOUR ONLINE DISTRIBUTION CHANNEL - SPONSORED BY CRAFT FUNNELS

SPONSORED SESSION BY LOBLAW

THE SHIFTING FOOD INDUSTRY: WHAT'S HAPPENING; WHERE IS IT HEADING? - SPONSORED BY SYSCO

ACCESSING CFIB MEMBERSHIP - FOR OCB MEMBERS

OCB SESSION - Q&A FOR NONMEMBERS

DRIVING VOLUME & GROWTH IN THE NEIGHBOURHOOD ECONOMY - SPONSORED BY SNAP'D

TRADE SECRETS: EXPORTING ONTARIO CRAFT BEER

ONTARIO CRAFT BREWERY COLLECTIVES

brewersjournal.ca

WATER TREATMENT WITH CHLORINE DIOXIDE IN BREWERIES

BREWON CAMPAIGN & HOPS RUB - ONTARIO HOPS GROWERS ASSOC.

WORKING CAPITAL - SPONSORED SESSION BY AMEX

BREWING PROFITS THROUGH YOUR BUSINESS: HR & HEALTH AND SAFETY - SPONSORED SESSION BY PENINSULA HR

OCB BREWER PORTAL: A BOUTY OF BREWER BENEFITS

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CRAFT

B REWERS

CO N FER EN C E

Conference schedule TIME/ ROOM

3:30 - 4:30 p.m.

ACTIVITY

SESSIONS

5 p.m.

THEATRE

BALLROOM A

BALLROOM B

CHEERS TO WORKPLACE MENTAL HEALTH! NOT 9 to 5

BALLROOM C&D

201-202

BEER TOURISM STRATEGY: IT'S MORE THAN A BEER TRAIL MAP

ESTABLISHING YOUR DIGITAL FOOTPRINT/ STANDING OUT IN A CROWDED MARKETPLACE

ACCESSING FUND ING PROGRAMS & TIPS FOR SUCCES FUL GRANT WRITING

BA FILM SCREENING: FOR THE LOVE OF CRAFT

4:30 - 6:00 p.m.

TRADESHOW - NETWORKING RECEPTION

RECEPTION

RECEPTION

7 p.m.

AFTERPARTY OFF-SITE

DINNER

DINNER

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30 OCtober 2019 203 - CAP

204 - CAP

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STOP THE BLEEDING: PLANNING FOR PROFITABILIY IN ONTARIO WHILE SURVIVING DEATH BY A THOUSAND CUTS

MITIGATING HEALTH & SAFETY RISKS VIA TRAINING AND ANALYSIS

CONTINUOUS BREWING EDUCATION - OWN YOUR FUTURE! - SIEBEL INSTITUTE OF TECHNOLOGY

HOPS EXCHANGE & RUB - ONTARIO HOPS GROWERS ASSOC.

207-208

221 - CAP

222

223

DRY HOP THE EASY WAY

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Autumn 2019

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homebrewing

Basics and Beyond In our latest focus on Homebrewing, it finally dawned on us that even though we are purpose-built to review and exhibit equipment, innovation and industry 4.0, we completely skipped over the basic equipment out that most of us use off the bat and get us hooked.

That's exactly where we're going to start this edition.

J

on Rush is Brew4.0's very own Unicorn. A

Justin is a rather accomplished Homebrewer with

Homebrewer that started on a basic system

a few prestigious competition Golds under his brew

and said to himself: "Well, this beer is pretty

belt as well as +/- 3 custom system builds to his credit.

damn good, so I guess I'm already there

Each one being more technologically advanced than

equipment wise, eh?". I'm paraphrasing, of

its predecessor. To Justin, redesigning and optimization

course, but you get the point. From there we are going

are as much a part of the "hobby" (cough, cough, lifestyle,

straight to the other end of the spectrum to talk with

cough) as the actual brewing. Let's visit both sides of the

Justin Angevaare.

same coin, shall we?

Justin Angevaare | Instagram @ jangevaare

the mill, and whether malt conditioning was done, are all also recorded. Also boil length, proportion of certain malts, etc. This greedy attitude towards brewing data

When asked about the most unique aspect of his

has allowed me to make conclusions about my brewing

brewery, Justin says: "Amongst other homebrewers?

processes that I wouldnâ&#x20AC;&#x2122;t be able to do by reflecting on

Probably my VFD-controlled 1/2hp sanitary centrifugal

a singular beer - DMS, thermal loading are other areas

pump. The VFD allows me run the pump slow to gently

where this has come in helpful to improve the quality

recirculate and heat the mash, as well as lauter with my

and consistency of my brews.

2-vessel, no sparge brewery. As well as employing the

To most people, all of that is less interesting than my

pump for CIP the fully sanitary plumbing of my brewery,

use of Internet-of-Thing (IoT) devices in my brewery. I use

and brewery chores of fermentor and keg cleaning.

a cheap IoT device (<$10) to control my fermentations.

While full volume mashing can save time at a nominal

This device runs opensource software BrewPiLess, and

increase in ingredients for the average homebrewer,

uses a PCB to interface heating/cooling relays and

it has the draw back of much higher sensitivity of

temperature sensors that I designed myself.

brewhouse efficiency to grist size. I have been able to

For control on the hot-side, I created a dashboard

circumvent this by collecting data from all brews, and

in Node-RED software (opensource, again), that runs

using that to model brewhouse efficiency.

on Raspberry Pi. Again, a PCB I designed interfaces

This same process has also been used to optimize milling for my system - mill gap, # of passes through

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the relays and temperature sensors. My dashboard implements PID algorithms and a handful of other

Brewers Journal Canada

convenience features. I have implemented volume

The flow control gained from Justin's set up must be

measurement as well, and have plans to employ more

amazing and I'm not sure I would consider brewing a no

pressure sensors and to fully integrate with my pump

sparge method without it. But where it would really shine

VFD to make the software sensitive to things like

is is CIP. Proper Clean In Place is based on Turbulent Flow

pressure across the grain bed during my recirculating

to ensure you are getting a strong mechanical cleaning

mashing process and lautering!"

action to compliment the increased temperature and chemical actions. The remaining factor in efficient CIP is

Paddy's thoughts

time on target which is how I compensate with my dinky little pumps (by comparison they are in fact dinky). Justin's

When you look at Justin's Brewhouse as a whole it's

pump and simple piping design must make CIP a quick

impressive for a customer system sure, but could be put

and easy task.

together rather easily if you have sanitary fab skills or know

The 2nd exciting attribute to Justin's Kit is born of

someone that does as per my comment in Jon's write up

his obvious love of, or at least a very strong inclination

below. There are 2 things that really stand out and neither

towards, programming and automation. Justin clearly

of them are obvious in the system's pic. The first is the

values information gleamed from the brewing process

sanitary pump with a VFD which you can see in the middle

and searches out gadgets that will provide more. That

behind all the sanitary tubing if you look closely. I brew on

is the essence of the Industrial Internet of Things and by

a pretty tricked out 10 USG system and I'm still using little

extension Brew4.0. His circuit boards are custom built with

magnetically driven peristaltic pumps.

his name on them for goodness sake. Enter slow clap here.

brewersjournal.ca

Autumn 2019

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homebrewing

Jon Rush | Instagram @rushtobrew

gallon kettle with usually 7.5 gallons of wort.

Boil outside on a propane burner, hop additions,

"How did I get started in homebrewing? Like most

whirlfloc and chill by 11-11:30am. I usually take the

things, it started with a conversation. I was having a

hydrometer money shot for an Instagram post then pitch

lunchroom chat with a coworker, who worked remotely

and cleanup by noon."

and came to London once a month. As we were catching up on things I asked him what was he up to

Paddy's thoughts

on the weekend. He said brewing beer. I’m like, what?

You can make your own BEER?! Is it any good, I asked?

Jon's set up reminds me of an event I went some years

I like it he says. So after many questions, a brief intro to

back when Amsterdam Brewery was still on Bathurst in

the process, I was told to get a copy of John Palmer’s

Toronto. they hosted a Homebrew day that saw +/- 20

“How to Brew”, which I did. That was 2011. By 2014 I was

brewers bring in their kits and brew simultaneously and

President of the London Homebrewers Guild.

was my 1st exposure to homebrew scale equipment.

I learned early on that you don’t need to spend a ton

There was a range from very elaborate Brew in a Bag

of money to make a decent beer. You do need to focus

(BIAB) Systems, complete with hoists to pull the saturated

on process and proper sanitation! I started with Coleman

mass out of its 3' dia vessel, all the way over to Coolers

cooler (with a bazooka tube and valve), a turkey fryer, a

and Turkey Friers. In all honesty the use of Coolers likely

50 foot copper immersion chiller and a Barley Crusher.

purchased at Crappy Tire left a stronger impression on me

About $200-$300 and you can start brewing all-grain.

then the custom built systems because I come from the

This simple system can produce a consistent wort for

custom equipment world. I just assumed you would need

many styles of beer. My brewday is about 5-6 hours. I

to have sanitary fabrication skills, or know someone with

measure and crush the grain the night before and start

said skills that you can bribe with sweet sweet homebrew,

heating strike water at 6 am on brewday in a 5 gallon pot.

in order to get in the game. Strong sanitation practices and

Once I’ve mashed in, I acidify and heat the sparge water. I

process competence are as important, if not more so, than

batch sparge manually with a gallon pitcher and fill the 9

all the shinny stainless and automation in the world.

Until next time About Paddy Finnegan Thanks to Jon and Justin for putting time and energy into telling us their stories. Hopefully Jon's $300 price tag

Paddy Finnegan started his career as a sanitary fitter

shakes a few more potential Homebrewers out of the Hop

welder in his families business before moving into Business

Bines and I have a strong feeling Justin's sourcing of <$10

Development for Food and Beverage Engineered Solutions

IoT toys will have some people searching the message

Providers. He still services many of his early customers

boards/online electronic stores as we speak.

today and is part of a team that designs and executes

If you are an industrious Homebrewer and would like to

sanitary process projects for Food and Beverage processors,

be featured in an upcoming issue please direct message

including breweries, across North America. A Prud’ Homme

me a pic and a quick summary of your innovation

Certified Sommelier, a MBAA Beer Steward, a Recognised

@brew4.0.

BJCP, active judge and an avid homebrewer.

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Autumn 2019

Brewers Journal Canada

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date s

&

e v e nt s

events

#BanffBeerfest is widely considered the Worldâ&#x20AC;&#x2122;s Most Beautiful Beer Festival and will be taking place at the home of Canadaâ&#x20AC;&#x2122;s First National Park.

28 October - 30 October 2019

Ontario Craft Brewers Conference Scotiabank Centre, Niagara Falls ontariocraftbrewers.com/conference 1 November 2019

crafting a cure NAV Centre, Cornwall www.facebook.com/craftingacure 2 November 2019

south yeast brewfest Acadia Recreation Complex , Calgary www.acadiaca.com/brewfest 2 November - 3 November 2019

craft beer days Various venues, Durham region www.craftbeerdays.ca

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8 November 2019

The Royal Winter Fair The Royal Winter Fair, Exhibition Place www.royalfair.org/food-lifestyle/ 9 November 2019

Atlantic canadian craft beer fest Moncton Coliseum, NB https://www.facebook.com/MonctonBeerLeague/ 18 November - 24 November 2019

hopscotch Festival PNE Forum, Vancouver www.hopscotchfestival.com/vancouver 21 November - 23 November 2019

banff craft beer festival Cave & Basin, Banff www.albertabeerfestivals.com

Brewers Journal Canada