The Brewers Journal - Canada edition, Spring 2020 by Reby Media

THE

MAGAZINE

FOR

THE

CANADIAN

BREWING

INDUSTRY

BREWERS J O U R N A L

C A N A D A

SPRING 2020 | ISSUE 16 ISSN 2398-6956

BLACK LAB BREWING A home for fans of great beer

and equally great canines in Toronto 18 | MACKINNON BROTHERS: MAKING THEIR MARK

45 | FILTRATION: ITS IMPACT ON HOP INTENSITY

55 | BREW 4.0: THE EVOLUTION OF HOMEBREW

SET YOUR GOALS

f we’ve learned anything since starting out with this magazine four years

Canadians are facing an incredible

ago is that the brewing industry is

challenge in confronting the COVID-19

blessed with a community spirit that

pandemic and unsurprisingly, brewers

is unrivalled by most others.

have stepped up to contribute wherever possible. But the future of the beer

Canada is, of course, home to breweries of

industry is unclear with beer’s most

all shapes and sizes but we can can only

popular selling season around the corner

speak from experience and that’s this sec-

and patios and pubs are shut down, while

tor is an engaging, exciting and rewarding

sports, festivals and social gatherings

one to be part of.

have been cancelled. This is expected to have direct impacts on the industry and

But there can be no denying that the

Canadian brewers, who directly employ

current global situation is challenging for

15,000 Canadians and pay nearly $1 billion

businesses of all sizes, regardless of the

in salaries and wages.

industry you form part of.

LEADER

We can be under no illusion that there are

brewersjournal.ca

Let’s look at the latest industry trends

hurdles to overcome, both currently and

report from Beer Canada. The research

those that lie ahead. Though we shouldn’t

showed an ongoing decrease in beer

lose sight of the future and the plans we

sales pointing to both a challenging and

have in place.

competitive market before the COVID-19 pandemic began.

With that in mind, esteemed British brewer John Keeling recently told us that

The data, which covers the most recent

you need vision, strategy and excellent

five years, revealed that the number of

communication to be a success. That it’s

breweries operating in Canada hit an

important to remember that strategy and

all-time high of 1,123 in 2019. This is nearly

vision are different. While vision is used

triple the number in operation from five

to inspire, strategy is about how we do, it

years ago.

not why. Finally, effective communication both internally and externally are vital. It’s a

Geographically, Ontario led with 350

long road ahead but we think that’s a good

breweries within its borders and Québec

place to start.

was the next up with 240. The rise in the number of breweries continues to outpace

Thanks to the research from Beer Canada,

domestic beer sales, which fell 3.9 per

which has represented Canadian brewers

cent in 2019. Imported beer sales were

since 1943. Make sure to head to their

down by 1.5 per cent. Overall total sales

website for the full industry trends report.

decreased by 3.0 per cent between 2018 and 2019.

The Brewers Journal Canada Team

SPRING 2020

Q u a lity B e e r E d u c a tio n is ju s t a c lic k a w a y !

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SPRING 2020

CONTENTS

Comment | Packaging How camera technology enables us to work from distance, and its role in your brewery operations

Comment | Diversification How traditional breweries are looking beyond beer to hard seltzer and other spirit blends

Comment | Sanitation Why properly designed Ozone systems are proven to save water, time, and money for breweries

Meet The Brewer | MacKinnon Brothers Head brewer Daniel MacKinnon takes on his brewing journey and that of his family brewery

Sector | Water Why closed loop water treatment and recycling is growing in popularity for brewery owners

Brewery Tour | Black Lab Brewing How Billy Madden has helped create a home in Toronto for fans of beer and our canine friends

Focus | Cachaรงa Why spirits such as Cachaรงa could be the new craft spirit

Science | Filtration Challenging assumptions regarding the impact sterile filtration has on hop intensity

Science | Molecular Detection A new solution, simpler and faster than agarose gel that can identify harmful bacteria

Homebrewing | Brew 4.0 Your new-look focus into all things homebrewing

Comment | Diversification

Why traditional breweries are looking beyond beer to hard seltzer and other spirit blends

SPRING 2020

BREWERS JOURNAL CANADA

Meet The Brewer | MacKinnon Brothers

How brothers Daniel and Ivan, along with help from family and friends, have created a brewery that’s the pride of Bath, Ontario

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 Johnny Leung Canada Partnerships johnny@rebymedia.com +1 647 975 7656 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

33 Focus | Cachaça

Why spirits such as Cachaça could be the new craft spirit

Brewery Tour | Black Lab

You like beer? Of course.. You love dogs? Obviously... Then Black Lab Brewing in Toronto, might just the place for you

brewersjournal.ca

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

CANADA One year: $39 INTERNATIONAL One year: $49 The content of The Brewers Journal Canada is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal Canada is printed at Print Buy, 15 - 1253 Silvan Forest Drive, Burlington On, L7M 0B715

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 2398-6948 is published quarterly 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.

SPRING 2020

NEWS

INDUSTRY UNITES ONLINE FOR COVID-19 CONVERSATION

rewers, manufacturers,

Josh McJannett co-Founder of Dominion

at moment. Summer is on the horizon

suppliers and industry bodies

City Co and Wayne Arsenault the Presi-

and that is always a great win for us, like

have come together to

dent/CEO at Big Rock Brewery discuss

every brewery. There are major question

discuss how the Canadian

the challenges of navigating the beer

marks surrounding the future of events,

brewing industry can counter

business during a Canada-wide crisis.

gatherings and concerts when it comes to

the COVID-19 threat.

In a session expertly chaired by Shelley

physical distancing.

Organised by Brewers Journal Canada,

Beirnes, key accounts technical sales

“There is talk of the local bar opening

two editions of the Virtual Lectures, taking

manager at BSG Canada, there was a

again in two months. But the way things

place in both English and French languag-

consensus that direct sales have helped in

are going, we should be be talking more

es were held online during April.

the short term, but challenges inevitably

about the next 12 or 24 months, instead.”

Promoting debate and discussion, experts

lie ahead.

In a panel on the subject of navigating COVID-19 with your suppliers, Wakelin Fulford, technical sales specialist at Lakeside Process Controls and Eric van der Beek, senior sector manager for Diversey Food & Beverage shared their expertise. “Now is time to engage with those around you more than ever,” explained Fulford. “Speak to suppliers to see how they can support you and how they can help you grow.” Concluding the event Rick Dalmazzi, executive director of the Canadian Craft Brewers Association and Luke Chapman, interim president of Beer Canada looked at ‘Legislation Efforts and How The Industry Bounces Back from COVID-19’. The duo agreed that while there is likely to be an uptick in sales volumes for March,

from across the field of brewing and an-

“A beer is an affordable comfort in a world

the following months is when things will

cillary industries explained how their busi-

that doesn’t seem very comfortable right

become more challenging and that this is,

nesses have been affected by the global

now,” said McJannett. “There’s a lot of

of course, “worrysome” for the industry.

pandemic and the measures they’ve

goodwill out there. Rather than make us

Dalmazzi explained: “It’s hard to be

implemented to ride the storm.

all act like animals, it is bringing a lot of

knocking on the door for industry specific

Viewers heard from Billy Madden, owner

people together.”

support right now. Governments will ask

of Black Lab Brewing, Tim McLaughlin, VP

Arsenault added, however: “Looking at

what everyone needs then it’ll filter down

of marketing at Steam Whistle Brewing,

the broader picture, there is no vaccine

with work happening behind the scenes.

SPRING 2020

BREWERS JOURNAL CANADA

“But what is important is to get you know and develop relationships with public servants. It doesn’t matter who is

CASK GOES VIRTUAL TO GET BREWERIES INTO CANS

in power, involve these people in what you do. Show them your role in communities and the value of that.” According to Dalmazzi, the current crisis is a good time to reflect on your business, and how it has evolved. “Think about what works and what doesn’t,” he said. “Think about being leaner because being a great brewery is more than great beer, it’s about having a great business.” The second Virtual Lectures, taking place at the end of April, focused on the brewing scene in and around Quebec. We heard from, and valued the contributions of, Guillaume Couraud, co-owner of BreWskey Pub & Taproom, Jean-François Gravel, master Brewer at Dieu du Ciel, beer industry journalist Émilie Leclerc and Martin Audet,

To work around global travel restrictions

when packaged beer sales are often a

director of operations at Agro-Biotech

and help its customers earn revenue

brewery’s only source of revenue due to

Station.

during the COVID-19 crisis, Cask Global

the pandemic.

There was also engaging discussion

Canning Solutions has just completed its

“More than ever,” says Dawn Lutz, Cask’s

from Pascal Thibault, Eastern Cana-

first “virtual” canning system installations.

Director of Customer Success, “our

da sales for Brew Culture, JP Paradis,

To make these five installations happen,

customers need to get their products in

managing director at Hart Print, Nico

Cask hustled together a new team of three

cans and out to their customers. So we’ve

Leclerc, director of business devel-

installers who delivered phone and vid-

adapted our service model to make that

opment and events in Quebec and

eo-chat help, and five more Cask staffers

happen.”

Eastern Ontario for Diversey.

who worked behind the scenes to build an

The virtual team spent two weeks prepar-

The session concluded with Frédérick

online portal of training videos and other

ing for these new virtual installs. “There

Tremblay, president of Microbrasserie

resources.

were some long days and some late

Charlevoix - representing Associa-

Dead Frog Brewing (in British Columbia,

nights,” Lutz says, “and it’s been a digi-

tion des Microbrasseries du Québec

Canada) recently commissioned its new

tal construction zone here for a couple

(AMBQ) and the Canadian Craft Brewers

Cask Automated System V5 via Cask’s new

weeks. But we pulled it all together.”

Association (CCBA).

virtual program. The effort took place in

Cask’s new virtual program will be used

six hours of time over two days. Longtime

for more upcoming installations. When

Thank you again to all involved and also

Cask installer Terry Farrell headed up the

travel and social distancing restrictions are

the invaluable sponsors and partners

virtual effort for Cask.

removed, Cask will conduct on-site visits

over both events; BSG Canada, Ska Fab,

“The virtual install and training were per-

with each of these virtual customers if

Nameless-Productions, Baron Mag and

fect for us,” says Dan Braaten, Dead Frog’s

needed.

GBV360 Pro.

production manager. “We were up and

While this new-tech effort has been crucial

running smoothly in just a couple days and

help for new Cask customers during the

the canning line is amazing.” Cole Smith,

COVID-19 situation, it has also been a plus

Dead Frog’s head brewer, agrees. “The

for Cask’s customer-service team.

virtual systems Cask set up because of

“We’ve really been inspired,” Lutz says, “by

the COVID situation” Smith says, “are great.

how consumers have rallied behind their

Far left: John Keeling, former head brew-

And Terry was awesome and a wealth of

favorite breweries and how brewers have

er of London, UK-based Fuller’s speaking

knowledge.”

dug in and found creative ways to get

at the first Brewers Lectures in Canada

The virtual commissioning enabled these

through this.”

in 2018.

breweries to get beer into cans at a time

brewersjournal.ca

SPRING 2020

BE THERE WITHOUT BEING THERE WE LIVE IN A TIME WHERE CAMERA TECHNOLOGY ENABLES US TO WORK FROM DISTANCE. HERE, DEREK JONES, MARKETING MANAGER AT ROBOPAC USA EXPLAINS, HOW THIS CAN BE LEVERAGED IN YOUR STRETCH WRAPPING OPERATION, TOO.

odern technology is

If the machine has a problem that stops

everywhere. Video door-

production, the machine itself will send

bell cameras allow us to

an SMS message directly to your dealer

see who is at our front

technician who sees the problem on the

door even though we

Rconnect platform. The technician imme-

may be hundreds of miles away on vaca-

diately troubleshoots the problem and if it

tion creating a sense of safety. Cameras at

is not solvable remotely arranges a service

daycares allow moms and dads to check

visit.

in throughout the day while at work to see how their children’s day is going.

In the unlikely event that performance

For your end of line packaging and

upgrades are desired, an “on demand

shipping operation, most of us know that

Robopac USA dealer” will simulate a wrap-

a problem has occurred when you hear

ping cycle on a product like the custom-

that a machine is down from one of your

er’s product in Robopac USA’s TechLab.

operators. We know what our film costs

Then, thanks to the Rconnect platform,

are by comparing quarterly or even yearly

Robopac USA can upgrade the machine

expenditures or when we receive a report

software with the remote connection.

from our film sales representative. Predictive maintenance checks the motors Modern technology is now moving into

current absorption. The end user or dealer

your stretch wrapping operation. R-con-

will be able to do a mechanical main-

nect from Robopac USA, is a techno-

tenance check. Thanks to knowing the

logically advanced monitoring system

number of wrapped pallets, it is possible

that allows you to monitor your operation

to intervene in advance on worn out parts,

anywhere on any device. Simply download

such as turning plate support wheels.

the R-connect app for performance monitoring/optimization, downtime reduction,

Remote monitoring allows the end user

upgrade performance, predictive main-

to check whether their machines are ok

tenance, remote monitoring, film usage

(green light), or momentarily in alarm (red

statistics, and service ticketing.

light).

Performance monitoring includes details

Usage statistics provide the ability to

on how much film the machine is con-

quickly see the number of wrapping

suming. This can provide valuable insight

cycles performed by the machine. The

in planning for film expenditures and to

number of wrapped pallets on display

better understand if you are maximizing

allows the end user to process statistics

film usage per load. Data also shows the

on their machines.

number of pallets wrapped, how long the machine has been in run status to better

The future is now. Monitor and improve

understand usage and potential upcom-

your performance with Robopac USA’s

ing servicing needs, and film break data

R-connect remote assistance.

to better understand how the machine is meeting your uptime and performance expectations.

SPRING 2020

BREWERS JOURNAL CANADA

FROM BEER TO RTD BEVERAGES: BREWING REIMAGINED AS BEER GROWTH SLOWS, TRADITIONAL BREWERIES ARE LOOKING BEYOND BEER TO HARD SELTZER AND OTHER SPIRIT BLENDS. AND THEY’RE FINDING THE BREWING PROCESS VERY ACCOMMODATING, EXPLAINS STEVE GRUNDY, FOUNDER AND CEO OF TOP 5 SOLUTIONS.

eer makers face tough times.”

like hard seltzer. And you likely already

– IndustryWeek

have the license, equipment and capacity

“Beer sales stay flat.” – USA

you need.

Today “Beer is dying.” – CNN

Making beer is one use for your current

It’s enough to keep any brewer up at night.

process. But if you add some additional

Outside pockets of growth in China, India

capabilities, a sugar dosing system or a

and Brazil, most global markets are hitting

carbo blender for example, and totes or

a beer sales plateau at the hands of a

tanks containing the requisite ingredients,

more health-conscious consumer. One

you’re set to produce new beverages

that drinks less alcohol, and looks for the

with minimal capital investment within the

kick without the calories when they do

same four walls. From there, you use the

drink.

same packaging equipment, and even

Stepping in not-so-quietly is the ready to

the same distribution channels you have

drink (RTD) cocktail market. Spirits-based

today.

drinks, hard seltzer, cannabis-kombucha-coffee-infused. You name it, your

Another benefit is the faster process time

customers are drinking it. Even craft beer

for hard seltzer brewing. Fermentation

loyalists.

takes days instead of weeks, moving prod-

Analysts agree it’s not a fad and the big

uct faster so you can produce more. And

producers know it’s an opportunity. 2019

it uses fewer, less expensive ingredients.

saw the creation of a “Beyond Beer”

With a little planning, the same attention

division at Anheuser-Busch. And Molson

to quality and consistency, and the help of

Coors kicked off 2020 as the Molson Coors

brewing process automation, the learning

Beverage (not brewing) Company.

curve is small and the upside will give

While hard seltzer brewing and the like

your customers more reasons to love your

isn’t for everyone, there’s a big upside for

brand and inspire investors to continue

owners and investors open to line exten-

fueling your growth.

sions. And it is more attainable than you might think.

You’ll want scalable flexibility to build and execute these new recipes and config-

So, you may ask, can my brewery do that?

urations. A modular software application can greatly simplify the process, making it

SPRING 2020

A brewery is an ideal environment to

easy to add a module for blending, sugar

invent, develop and craft RTD beverages

dosing, flash pasteurizing or whatever you

BREWERS JOURNAL CANADA

Carbonation loop. Courtesy - Actemium Beverage Process Solutions, Strasbourg FR

may need. When evaluating a solution,

decisions with the future in mind, as one

look for one built on an open platform that

Rockwell Automation customer shared at

allows you to batch and blend many bev-

Automation Fair recently.

erage types, such as the FactoryTalk Brew or FactoryTalk Craft Brew solution. Make

“The seltzer market didn’t even exist when

sure it can do the following.

we conceptualized the brewery. We built a brewery that can make beer. But we can

Just as the biggest names in beer have

Balance your operations with easy

also brew other products, maybe even

been impacted by craft brews, so can

scheduling and recipe management that

products we haven’t thought of yet” – Jim

big-seltzer be impacted by craft RTDs.

accounts for large and small batches,

McCabe, president and founder of Mil-

And the market is wide open for spiked

multiple brands and rapidly changing

waukee Brewing Company.

beverage innovation.

production needs. The industry is changing – and that’s OK

As we learned with craft beer in the past

Get you to market faster with tools that

Don’t think you can get excited about

decade, remain authentic to your brand,

help standardize your operation and con-

RTDs? You’re not alone.

and loyalty will follow.

trol costs. Many brewers have a hard time feeling the

Whether you’re going all in on the seltzer

Provide information about the batches,

same passion for this new market as they

surge, or perfecting your next IPA, keep

helping you to improve quality and con-

have for beer. But blended drinks don’t

your brewing process flexible, your brand

sistency while maintaining compliance.

have to be void of excitement. Stay true to

promise unwavering and check out this

what makes you unique, like local ingredi-

video featuring automation options for

ents, bold flavors or whatever it may be.

every size brewery.

It comes down to making deliberate

brewersjournal.ca

SPRING 2020

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OPTIMIZE THE BREWERY WATER AND SANITATION PROCESS PROPERLY DESIGNED OZONE SYSTEMS ARE PROVEN TO SAVE WATER, TIME, AND MONEY FOR BREWERIES OF ALL SIZES, EXPLAINS ADAM DORAN (M.SC.) – VP MARKETING AND SALES AT ACLARUS OZONE

zone has been used for

wastewater, ozone systems can provide

over 100 years for munici-

an effective and sustainable solution to

pal treatment, particularly

reduce or eliminate discharge costs.

in Europe. With new advances, ozone is increas-

Ozone is a specialized treatment and

ingly used in brewery operations due to

working with the right partner is important

its strengths over traditional chemical

for success. Each project requires review

methods. Ozone was approved as GRAS

of the site and requirements to treat. The

(generally regarded as safe) by the US FDA

ideal partner will be well experienced and

(Food & Drug Administration) in 1982 and

ask the right questions first, to provide a

approved for use on food in 2001, growing

design proposal with rationale and costing

substantially since then.

that clearly outline the control, safety, and function of the system. This includes

The Canadian Food Inspection Agency

material compatibility, monitoring/alarms,

(CFIA) has ozone as an approved listing in

operating costs, warranty, after market

the Food and Drug Regulations. Supple-

support, among others.

menting or replacing an existing chemical treatment system with an ozone system

TREATMENT PROCESS

can reduce costs and time while improving safety and quality.

Generated on-demand, the level of ozone required is determined by water quality,

Ozone is produced on site, eliminating

treatment goals, and flow rate. As critical

the purchase, storage, and handling of

as generating ozone, the method of injec-

chemicals improving safety, costs, time,

tion, mixing, and regulating of ozone is just

and sustainability. Ozone system tech-

as important for efficiency and results.

nology has greatly accelerated in the last

brewersjournal.ca

10 years offering automated systems that

Unmatched in speed and strength, ozone

are easy to operate, with a quick return on

disinfects by “cell-lysing” that splits open

investment (ROI). Ozone is stronger, safer,

bacteria/viruses killing them instantly,

and faster than chemicals by effectively

whereas chemicals like chlorine slow-

sanitizing using only cold water and no

ly poison cells while also creating new

additional rinse.

chemical compounds and by-products.

Ozone effectively treats organics, metals,

Exceptional at disinfection, ozone also

and more without leaving any residual

oxidizes the water to pull contaminants

residue. Importantly for brewing, it also

out while also effectively removing colour,

removes taste, odour, and colour to assure

taste and odour. Following ozonation, wa-

quality between recipes. For problematic

ter is filtered and then ozone is removed

SPRING 2020

for incoming water use or it can be left

generation of ozone systems are compact,

when switching to ozone. For all size of

in at set levels (e.g. 2ppm) for sanitation

modular for expansion, low power, moni-

breweries, the savings quickly convert into

or for waste treatment. Closed loop CIP

tored, and warrantied.

increased profits. The savings would be found in three categories i) water ii) chem-

using ozone allows for greater water reuse, reducing water and chemical consumption

BREWERY WASTEWATER

INCOMING WATER

ical iii) energy. Research articles noted ozone ability in “…reducing the amount of

while reducing operational requirements. “achieved up to 88% removal of COD, a

water used/discharged (50%)” (Canut et al.

maximum 68% removal of BOD5 and up to

2013).

75% removal of suspended solids” Terry 2010 For those dealing with regulatory overage

“one of the strongest commercially available oxidants, with a disinfecting strength 3,000

Regardless of the region, wastewater from

fees the savings is even more impact-

times that of chlorine” (Onken 2013)

breweries typically faces issues for both

ful. Just as important as these tangible

cost and regulatory demands. When using

savings is improving time and efficiency for

Incoming water treatment can be an

ozone versus other types of chemical

the operation.

important step for consistent quality, es-

disinfectants, such as chlorine, there have

pecially for well or surface water sources.

been noted differences in the quality of

Ozone can disinfect and treat water to

the wastewater produced. With superior

premium quality water without salt or

treatment, ozone improves wastewater

chemicals. Even with municipal water,

discharge for septic or municipal quali-

ozone will remove chlorine, metals, and

ty, and in some cases safe non-potable

many micropollutants, such as hormones

reuse. Treating brewery wastewater can be

as well as colour, taste, and smell. Ozone

challenging and, in some cases, additional

has no impact on pH levels and will pro-

components will be added.

REFERENCES

Ozone optimizes other treatments and can

Arranz, Miguel Ángel Prieto, Dr. G. Scho-

easily be retrofitted into existing, under-

ries 2007. The use of aqueous ozone for

performing equipment. System designers

cleaning operations in breweries. IOA

need to assess the needs for individual

Conference and Exhibition Valencia,

“ active against bacteria, fungi, viruses,

breweries with analysis of water quality,

Spain - October 29 – 31, 2007

protozoa… leaves no chemical residual and

flow rate, treatment goals, and potentially

degrades to…oxygen” (Arranz et al 2007).

small-scale testing/piloting. This is done

Canut, A., Llorca, I., Soro, R, Pascual,

to determine the level of treatment and

A 2013. Reducing costs by integrating

Aqueous ozone is pre-approved for

ozone required to treat (e.g. disinfection,

ozonated water in the CIP systems

cleaning and is commonly used for san-

BOD, COD, TSS etc…). It should be noted

Research Association for Food Industry

itizing surfaces as well as kegs, bottles,

that using ozone as a CIP process, the run-

(ainia). Quality, food safety and environ-

brewing vessels, and more. Following

off wastewater contaminants are lessened

ment department Valencia.

industry standard practices, ozone is

“reducing at least by 50%, the organic load

applied as a final rinse sanitizer to destroy

in the cleaning waste waters produced”

Terry, Patricia A 2010. Application of

bacteria, viruses, taste, colour, fungi, and

(Canut et al. 2013).

Ozone and Oxygen to Reduce Chemical

vide, clean water that reduces costs for soaps, acids, and cleaners. CIP SANITATION

Oxygen Demand and Hydrogen Sulfide

more. Using cold water with no additional chemical rinse lowers demands for time,

This is due to ozone not contributing to

from a Recovered Paper Processing

water, chemicals, and power. Ozone also

COD and its ability to treat many contam-

Plant.

offers an ideal reuse option when used in

inants prior to discharge. The results are

Department of Natural and Applied

a closed loop, lessening water and waste

the elimination or reduction in wastewater

Sciences, University of Wisconsin-Green

and can also provide a more effective

costs and discharge fees while improving

Bay, 2420 Nicolet Drive, ES317, Green

pre-rinse.

efficiencies and sustainability.

Bay,WI 54311, USA.

Ozone CIP can benefit wastewater quality

COST COMPARISON

Hanley-Onken, Erika 2013. Ozone: A New Water Management Paradigm. Pharma-

as any residual ozone in the water can reduce contaminants in the run-off water,

There is significant independent research

helping to keep drain lines clear. New

demonstrating the savings for breweries

SPRING 2020

ceutical Manufacturing Magazine.

BREWERS JOURNAL CANADA

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MEET THE BREWER

MACKINNON BROTHERS BREWED BY TRADITION 18

SPRING 2020

WHAT DO YOU GET IF YOU MIX A BREWER VERSED IN THE WAYS OF ONE OF THE WORLDâ&#x20AC;&#x2122;S MOST RESPECTED BREWING SCHOOLS, AND A PROFESSIONAL ENGINEER WITH COUNTLESS EXPERIENCE IN MULTINATIONAL MANUFACTURING? ADD A SALES WHIZZ BREWERS JOURNAL CANADA

OF A COUSIN AND A WELDING PRO CHILDHOOD FRIEND TO THE MIX AND YOU GET MACKINNON BROTHERS BREWING CO. THE PRIDE OF BATH, ONTARIO, CELEBRATING ITS SIXTH BIRTHDAY THIS MAY. NOT BAD GOING FOR A GROUP THAT JUST WANTED TO “DO SOMETHING A LITTLE DIFFERENT”. brewersjournal.ca

et’s rewind to the early 2010s.

But these journeys, the new beginnings

The world was a very differ-

and sense of purpose, are all intwined. Not

ent place. If you were to tell

only with the brewery’s founders but with

Daniel MacKinnon, one part of

their families and those that came long

MacKinnon Brothers Brewing

before.

Co, that a decade later his brewery would be celebrating its sixth anniversary then he

The first non-native inhabitants of this part

probably wouldn’t have believed you.

of Ontario were the United Empire Loyalists. In 1784, a portion of the Jessup Loyal

Because, although he was involved in

Rangers, who made the long, hard trek

the field of brewing back then, there was

from what is now New York State, settled

some 5,500km separating the rugby

in the Adolphustown and Bath areas.

clubhouse in Surrey, UK, where he lived and the literal fields of the family farm in

Some of the current families can trace

Bath, Ontario where Daniel and brother

their existence back to these Loyalist

Ivan would go on to start a brewery of their

Settlers, and the MacKinnons are among

own.

them. They settled on the land that same

SPRING 2020

year and through the generations, built a thriving farm. And now the land is fulfilling a different purpose, in the production of beer. “There are always new projects to be catching up on. Whether we’re starting them or finishing them, there’s always something to do,” muses Daniel. The global Covid-19 pandemic has impacted MacKinnon Brothers Brewing Co, like it has every business, but the team has taken the challenge head-on. Local beer sales are helping sustain the business, with drinkers enjoying beer delivered to their doorstep.

Introducing brewing to this land has been a way for us to make farming more sustainable” Daniel MacKinnon, MacKinnon Brothers Brewing Co

Just some more than others… “People are supporting local and that’s a great thing,” he says. “Growler fills allow us to use up keg beer and we’re delivering cases of 24 cans at a time. Sometimes people order five cases and you know what, they are exercising but they’re just exercising their right to drink beer!” The brewery has a very loyal following, and that’s before we’ve even mentioned the MacKinnon delivery truck being stopped in town by thirsty patrons successfully procuring beer from the back of the vehicle. Delivering beer, like many of their peers, demonstrates a hands-on attitude that Daniel along with brother Ivan, cousin Ben Vandenberg and close friend Andrew Weel, have adopted with the business. When they’re not catering for local orders, work continues on building works around the farm. This will help expand the brewery’s production facilities and retail operation, as well as host more events such as weddings. An offering that is already proving popular with soon-to-be newlyweds. One of the farm’s timber frame buildings, boasting 10,000sqft in space, will allow the team to house additional fermentation vessels, a loading dock and office space.

SPRING 2020

BREWERS JOURNAL CANADA

Ivan MacKinnon (left) and brother Daniel MacKinnon celebrate the sixth anniversary of their brewery in 2020

brewersjournal.ca

SPRING 2020

Daniel has a passion for brewing approachable, malt-centric beers

“Just like a real brewery has,” laughs Daniel.

processing and automation experience gained at numerous manufacturing facili-

But for land that has been in the family

ties across Ontario, including Kellogg’s Inc.

for nearly 250 years, the MacKinnons like to do things properly. It seems there is no

But for brewmaster Daniel, his journey has

point rushing something here if the end

taken him somewhat further afield. During

product is going to be substandard as a

his studies at Ontario Agricultural College,

result.

University of Guelph, conversations with his roommate about the world of home-

“Introducing brewing to this land has

brewing would prove to be his earliest

been a way for us to make farming more

lightbulb moment in the world of beer.

sustainable,” explains Daniel. “At the end of the day, we can bring in sales which

The aforementioned ‘can-do’ attitude led

means we don’t have to rely so heavily on

Daniel to apply for the Masters course in

the farm, squeeze every penny out if it and

Brewing and Distilling at the venerable He-

we can plant more crops offer than things

riot-Watt University in Edinburgh, Scotland.

other than simply maximum yields.”

He was accepted so a new chapter in the UK beckoned.

Daniel is part of tight-knit unit. He shows a huge amount of respect to trio that work

“I knew it would create opportunities for

with him. Cousin Ben Vandenberg is “a

me,” he recalls. “Whether that was running

heck of a salesman” and Weel is also a

my own business or working for someone

sales maestro and “an excellent welder”.

else didn’t matter. It was just important to develop and who knows, maybe I could

SPRING 2020

His brother Ivan, is a licensed Professional

end up in somewhere warm like the Car-

Engineer with project management, food

ibbean!”

BREWERS JOURNAL CANADA

We want to make beers that you can drink at least least six of before getting bored,” Daniel MacKinnon

Daniel’s experiences in the UK broadened his horizons, but he was not alone in Scotland. Far from it. “Of the 22 people on the course, eight were from Canada and we learned that six of us lived 30 minutes from each other while at university back home!” he laughs. Many of these ties are as strong now, with Herriot-Watt alumni working at Canadian outfits such as Muskoka, Silversmith Brewing Company and Labatt Breweries, among others. Daniel has fond memories of learning under the tutelage of Graham Stewart. Stewart is Emeritus Professor in Brewing and Distilling at Heriot-Watt and Visiting Professor in Bioethanol Fermentation at Nottingham University, England. “He had the most incredible Whisky selection,” Daniel recalls. “Graham was retiring from full-time teaching so he raised mon-

brewersjournal.ca

SPRING 2020

BREWERS JOURNAL CANADA

The MacKinnon family farm is not only home to a brewery, but an events space that is proving popular as a wedding venue (and it has come a long way since these photos were taken, too)

ey for charity by asking us to contribute

his current job and ready for a fresh start.

and in return you’d get a bottle. You just

Their father was getting older and talk of

didn’t know what bottle you were getting,

how they could use the family land for a

or how much was left in it!”

different purpose came to a head.

Visits to Highland distilleries over Christ-

The solution, was to open a brewery.

mas live long in the memory, as do tours of Edinburgh’s Caledonian Brewery and its

“There are many pros and cons of living on

open square fermenters.

farmland. But when it comes to something like starting a brewery, these old buildings

“Nowadays, when I’m paranoid about

as well tools that are 60/70 years old real-

opening up the top of our FVs for dry-hop-

ly come into their own,” he smiles.

ping, I think back to that day and remind myself of how resilient beer can be,” he

Daniel bid farewell to the UK and returned

explains.

to a community that was fully supportive of the idea of having a brewery to call their

Daniel wasn’t finished with his UK sabbat-

own.

ical despite his Masters at Herriot-Watt coming to an end. He’d head south to

And after years of plugging away, MacK-

England and the leafy county of Surrey,

innon Brothers Brewing Co would open

located just outside of London.

in May 2014. A business that draws on the local land as much as it does the inspira-

Here he’d work at Campden BRI, the UK’s

tion and expertise of those behind it.

leading brewing research centre, covering

“We have a saying here that we want to

all matters related to beer and wine devel-

make beers that you can drink at least six

opment, production and analysis.

of before getting bored,” says Daniel. “It’s not a hard-and-fast rule but I think we look

As assistant brewer and maltster, Daniel

at the market in our own way, and make

says the experience gave him a deeper

the beers we enjoy.”

appreciation of the laboratory side of the brewing industry. Living in England also

Daniel’s appreciation of approachable,

gave him a deeper appreciation of ses-

malt-centric beer styles have no doubt

sion-strength beers, especially those on

been influenced by his travels. But this

cask dispense.

attitude is one that’s clearly shared by the many drinkers that enjoy the brewery’s

He’d enjoy beers such as Greene King IPA,

beers, too.

a 3.6% ale feature pale, crystal and black malts joined by Pilgrim, Challenger and

Crosscut is MacKinnon’s rendition of a tra-

First Gold Hops.

ditional Canadian ale. It may be darker and more complex than commercial lagers,

“I missed playing hockey like I did in Edin-

but at 5.2% it’s palatable for easy drinking.

burgh but managed to find a local rugby

brewersjournal.ca

club in Surrey to join; Old Reigatians,” he

Using 100% Ontario grown hops, Chi-

recounts. “I’d go out and drink with the

nook for bittering and Cascade for aroma

team, which was great fun. They found a

complement a malt bill of Canadain 2 row

loophole, where all foreign members of

ale malt, German amber malt and portion

the team could live in the club housing for

of wheat from the family farm is added to

almost free, turned out that included me!”

give a crisp, clean foam.

Versed in the ways of beers from countries

Another beer, 8 Man, was the team’s first

such as England and Scotland, Daniel

brew and is an English Pale Ale that’s rem-

would return home to celebrate Christmas

iniscent of the malt rich brews shared after

with the family. Over this period, brother

many a tough rugby match Daniel would

Ivan would explain he was fed up with

have experienced in the UK.

SPRING 2020

MacKinnon Brothers take great pride in using locally-grown produce in their beers

Once more, 100% Ontario grown hops

the volume they account for. It’s better to

are used. They start with a good portion

listen to those around you, and what their

of dark UK Crystal Malt combined with

tastes are. There’s no point always trying

the higher concentration of malt to water

to please everybody.”

in the brew. It makes this beer their most expensive to produce, however, this is re-

And that ethos is one that has worked well

flected in its higher alcohol content (5.8%)

for the brewery and its team. MacKinnon

and rich taste.

Brothers will output around 5,000HL this year. They work on a two-vessel 25HL

“When we were starting out, a guy told me

brewhouse, which offers up the ability to

that he wanted to buy local but didn’t like

scale-up capacity when required.

the overly hoppy beers many breweries were making,” Daniel recalls. “He didn’t

With a team of 14, across brewing, sales,

want anything crazy and I took that to

events and deliveries, they’re content and

heart, because I didn’t either. Sure, if we

confident on the future, in what is a chal-

made something too light, we’d get eaten

lenging landscape for breweries as it is for

alive by beer reviews online but I knew

every other industry, too.

that people wanted easy-drinking beers and we could bridge the gap and make a

“It has been a lot of work, but this brewery

full flavoured beer they would like.”

has been incredibly rewarding to be part of,” says Daniel. “I never check my watch

He adds: “I sometimes think that beer

to see when I can go home, I think that

aficionados are often over-emphasised in

means you’re enjoying what you’re doing.”

the market. Especially when you consider

SPRING 2020

BREWERS JOURNAL CANADA

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THE CIRCULAR ECONOMY, WATER REUSE, AND THE BREWING INDUSTRY CLOSED LOOP WATER TREATMENT AND RECYCLING IS GROWING IN POPULARITY AS BREWERIES EVALUATE THE PROS AND CONS OF ON-SITE CIRCULAR ECONOMY SOLUTIONS, EXPLAINS JOHN NICHOLSON OF CHAR TECHNOLOGIES. THE DECISION TO REDUCE, RE-USE AND IMPLEMENT THESE SOLUTIONS STRIKES A BALANCE BETWEEN FISCAL AND ENVIRONMENTAL RESPONSIBILITY. CLOSED-LOOP WATER RECYCLING SYSTEMS AT BREWERIES CAN CUT WATER CONSUMPTION, ELIMINATE POLLUTION, AND SAVE MONEY OVER THE LONG-TERM. 28

SPRING 2020

he water in the beer you drink

for every litre of product. In addition to

today could have passed

the large amount of water found in beer

through the lips of Julius

products, water is also needed for clean-

Caesar. This maxim is an

ing processes to ensure that the brewing

acknowledgement that water

equipment is sanitary. Water loss due to

is neither created nor destroyed, merely

accidental spills and off-spec batches of

recirculated around the earth. It is also

product is also common.

part of the focus in many industries on

A clean, ample water supply is not the only

how the “circular economy” applies to their

challenge facing brewers. Determining

business.

how best to manage the wastewater they

For brewers, incorporating water recycling

generate has its own headaches. Waste-

and reuse into business operations as part

water from the brewing industry has a high

of the circular economy is worth consider-

organic content due to intensive cleaning

ing for multiple reasons. In this article, we

processes as well as the presence of

examine the challenges related to water

waste beer and hops. The high organic

supply and wastewater treatment, the pros

content of liquid waste combined with

and cons of water recycling, and discuss a

cleaning process wastewater can combine

case study in which water recycling made

to overwhelm on-site systems and/or the

economic sense.

municipal wastewater treatment facility.

With water making up over ninety percent

In the brewing industry, it is not uncom-

of the product, ensuring its supply is criti-

mon for a facility to pay fees to a munic-

cal to any brewing operation. The growth

ipality under a “Surcharge Agreement” to

of craft breweries across North America

treat wastewater that does not meet the

has, in some cases, put a strain on local

sewer use bylaw limits. The associated

water supplies. For example, in Vancouver

surcharge fees can be in excess of tens

an increase in water consumption can be

of thousands of dollars. These fees may

correlated with the increase in the number

be justified as they replace the need for

of craft breweries that opened in the city.

the brewery to build and operate its own

In response to increased water consump-

wastewater treatment system.

tion and wastewater discharge, the city of

Some breweries are required by the local

Vancouver told the breweries to reduce

authorities and/or decide to implement

their water usage or face increased water

a wastewater treatment system to treat

fees.

their wastewater on-site prior to discharge.

Studies and surveys have shown that the

There are pros and cons to this option.

amount of water required in a brewery

The cons include dealing with potential

can range from 3.5 to 6 litres, per litre of

odour issues, spatial restrictions, and the

product produced. In some cases, water

need for specialized training of staff to

consumption can be as high as 20 litres

operate the wastewater treatment system.

BREWERS JOURNAL CANADA

The pros include the ability to control

treatment and recycling system.

costs through the in-house management

The beverage company worked with

of wastewater and the ability to recycle

CharTech Solutions, an Ontario-based

and reuse water on.

environmental solutions company, on the

A circular economy is an economic system

design and installation of a compact, effi-

aimed at eliminating waste and the con-

cient and automated system that incorpo-

tinual use of resources. This regenerative

rated innovative technologies including Bi-

approach is in contrast to the traditional

omedia in the Membrane Bioreactor (MBR)

linear economy, which has a â&#x20AC;&#x2DC;take, make,

to increase the capacity in a confined area.

disposeâ&#x20AC;&#x2122; model of production.

The treated effluent from the MBR is then

The circular economy works best when

put through a two-stage reverse osmosis

both the fiscal and environmental benefits

system and disinfected to close the loop

are evaluated and in alignment. In some

and allow for water re-use.

cases, it may not currently make fiscal

The innovative closed loop wastewater

sense to invest in a system to recycle and

system is called System Hydrokleen.

reuse water at a brewery. The circum-

The company received a grant from The

stances depend on multiple factors,

Ontario Ministry of Agriculture, Food and

including brewery size, location, water

Rural Affairs (OMAFRA) to offset over 50%

consumption levels, water intake costs,

of the project costs.

and the distribution of pollutants.

The beverage company was able to ex-

There are specific cases where the

pand operations because of the reduced

financial and environmental benefits align,

costs of water intake and discharge,

including circumstances where cost of

eliminating $150,000+ in surcharge costs.

water is prohibitive and/or the cost of

The closed-loop and fully automated

wastewater treatment is prohibitive. In

wastewater recycling system, the first of its

these cases, the feasibility of implement-

kind in North America, has been operating

ing a downstream closed loop wastewater

effectively and efficiently for over eight

system is favourable.

years. Closed loop water treatment and recy-

It is recommended that breweries explore the option of an on-site closed loop water

to simply flush down the drain, and devel-

cling is growing in popularity as breweries

recycling system to determine if it can

oping closed loop and circular systems is

evaluate the pros and cons of on-site

result in the reduction of pollution and

growing in popularity.

circular economy solutions. The decision to reduce, re-use and implement these

long-term cost savings. With the growing challenge of water supply in some juris-

In the case of one Ontario-based bever-

solutions strikes a balance between fiscal

dictions, and the challenge of wastewater

age company, the limited availability of

and environmental responsibility. Closed-

treatment, the focus on water recycling

water coupled with the high municipal

loop water recycling systems at breweries

has grown in popularity. Process waste-

charges for wastewater treatment prompt-

can cut water consumption, eliminate pol-

water is becoming too precious a resource

ed the decision for an on-site wastewater

lution, and save money in the long-term.

brewersjournal.ca

SPRING 2020

BREWERS JOURNAL CANADA

BEST IN SHOW THE INCLUSIVE NATURE OF BREWERY TAPROOMS, ENVIRONMENTS TO RELAX AND UNWIND IN, ACTED AS SOMETHING OF A SAFE HAVEN FOR BILLY MADDEN IN HIS FORMER CAREER. NOW, AS CO-FOUNDER OF BLACK LAB BREWING IN TORONTO, ONTARIO, HIS OWN BREWERY IS PROVIDING FANS OF GREAT BEER AND EQUALLY-GREAT CANINE COMPANIONS A WELCOMING SPACE TO CALL THEIR VERY OWN.

brewersjournal.ca

id you go to Snoopy Paloo-

Black Lab Brewing was joined in the

za? If not, then unfortunately,

celebrations by Signal Brewing Company,

you missed out.

Rorschach Brewing Co, Blood Brothers

But you may ask, who is

Brewing, Sawdust City Brewery, Small

Snoopy? What is Snoopy

Pony Barrel Works and Revel Cider Co.

Palooza? Well, dear reader, Snoopy is

Not only that, a beer launched to mark the

the beloved mascot of Toronto’s premier

prestigious occasion, Snoopy’s Legacy

canine-friendly brewery. He puts the black

2019, went on to win best new beer in

lab in Eastern Avenue’s Black Lab Brewing

Ontario.

and last year, celebrated his 10th birthday. If you weren’t there to celebrate with

All in all, a successful and fitting way to

Snoopy himself, then you probably know

mark an important milestone, and the cul-

someone who was.

mination of Madden’s vision for the business a mere 10 months after its opening.

“It was a crazy, crazy day,” recalls Billy Madden, co-founder and co-owner of

But the brewery co-founder is also acutely

Ontario’s Black Lab Brewing.

aware that running such a business is the definition of a rollercoaster ride, and while

Beer was pouring, the sun was shining and

there will be highs there may also be lows.

patrons from Toronto and beyond were in a mood to party.

Before Black Lab Brewing came into being, Madden worked in the area of brain

Madden laughs: “There were lots of peo-

injury rehabilitation. This career involved

ple that couldn’t make it to the brewery so

helping those that had been in traffic acci-

I had to take Snoopy around town for meet

dents and other testing circumstances.

and greets. We didn’t arrive back until 4pm and I couldn’t believe my eyes; it was

“It was very trying. You would bring a lot

busier than our opening day.”

of it home with you,” he says. “So I found

SPRING 2020

Craft breweries helped me unwind. I fell in love with the culture, and the people behind it,” Billy Madden, Black Lab Brewing

myself visiting craft breweries and their

If the bricks and mortar element of the

taprooms. They helped me unwind. I fell

brewery presented its own challenges, the

in love with the culture, and the people

equipment itself was a another hurdle to

behind it. These were the type of people I

overcome.

wanted to hang out with.” The contract for a 10HL brewhouse was Left Field Brewery on Wagstaff Drive and

signed in the spring of 2018. That April, the

Mascot Brewery of King St West were two

keys to the aforementioned unit were in

such establishments. As was Halo Brewery

hand. But a matter of days later, the paper-

on Wallace Avenue.

work for the brewhouse was not.

“I was burnt out by work. I was sitting at

“The company we worked with went

the bar at Halo Brewery and thought, you

bankrupt and we lost the 25% deposit as

know what, I would love to do some-

a result,” says Madden. “That was tough to

thing like this,” he remembers. “And Eric

take for a number of reasons but looking

(Portelance, Halo Brewery co-founder)

back, we scrambled and somehow made

told me I should, and he would show me

it work.”

how. From the business plan to expenses and licensing, he was so very welcom-

Madden would work directly with Kyle

ing. You just don’t find that in any other

Smith, the project manager from the shut-

industry.”

tered business, to complete the install and shipping process.

Madden would spend six months working on the business plan and, in his words,

“We managed to stay nearly on budget so

another six months trying to convince his

ultimately,” he says “things worked out ok….

wife Anne of the idea.

just.”

“It was a wild ride,” he says. “For a good

Fast-forward six months and thankfully

part of 2018 we would do full days in our

many of these other early issues had

regular jobs then work on the brewery side

dissipated and Black Lab Brewing officially

of things until the early hours.”

opened its doors on October 13, 2018. Its goals were clear.

Madden would go on to survey a good 50 possible locations for this brewery, and if

Madden explains: “We wanted to produce

he had any advice to pay forward to others

quality beers that they we are proud to

in his position it is this…

serve family and friends. A location where you and your canine companion can meet

“Luc (Lafontaine, owner of Godspeed

up with old friends and neighbours.

Brewery) told me early on that you need a good landlord, and you need to be in

“A place where you can sit back and enjoy

partnership with them,” he says. “I wish I

a truly exceptional beer while catching the

listened to him more!”

game. A gathering spot where we strive to know your name and your favourite beer. A

Madden rues the lack of concessions

brewery that wants to hear your feedback

offered by the landlord. Communication,

and encourages suggestions.”

shall we say, was lacking and the brewery operation has turned an empty shell into a

And it succeeded in doing just that.

fully-functioning building. “I sometimes struggle to find the words to

SPRING 2020

“What was a wood-working shop lay emp-

express how I felt that day,” he smiles. “We

ty for two years before we came along.

were Toronto’s official dog-friendly brew-

We completely redid the electrics, the

ery, and it just turned out that every third

plumbing, the lot.”

house in the community has a dog!”

BREWERS JOURNAL CANADA

Black Lab Brewing has come a long way since its opening in 2018

brewersjournal.ca

SPRING 2020

Connor and the team at Black Lab Brewing work on a 10hl brewhouse

The brewery sold out of beer that day and

“Connor is a guy that knows his beer,” he

for a venue with a maximum capacity of

adds.

110, it’s probably best not to do an official recount of the numbers present. A number

And it shows in the ongoing popularity of

smashed once more during last year’s

the beers he produces, especially in the

sell-out Snoopy Palooza.

challenging global landscape we all find ourselves this year.

Branding honouring Madden’s trusted friend Snoopy is front-and-centre of Black

“Our community showed incredible sup-

Lab Brewing but the canine proposition

port in buying our gift cards during the first

is far from a marketing fad. Far from it.

week of sales alone,” says Madden. “We

Madden just wanted somewhere to have

are very grateful for the support we have

a beer and where his dog was welcome.

received in this tough time.”

And it seems others do, too. Before the pandemic took hold, 2020 was “I once took a call from a couple who were

to be a year of growing the Black Lab

about to set off from nearly two hours

Brewing brand through increasing its pres-

away. They enquired about dogs and I as-

ence at beer festivals as well as broader

sured them they’d be welcome,” Madden

distribution of its beers, too.

says. “But no, that wasn’t the problem, they wanted to know if there were any dogs at

These are taxing times, for sure, and Mad-

the brewery for them to see!”

den is working hard to navigate them. But he also has his past experiences to draw

It’s handy then, that along with a welcom-

on, too.

ing environment, the team is producing quality beers to match.

“There have been ups and downs,” he explains. “Everything we experience at Black

Head brewer Connor Deuchars, Madden

Lab is new but I started out with no ex-

explains, is a “godsend” and a safe pair

pectations and you know what, I wouldn’t

of hands brewing beers from Dunkels to

change a thing.”

IPAs, Ambers, Dark Lagers and monthly sour releases.

SPRING 2020

BREWERS JOURNAL CANADA

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RUMBLE IN THE JUNGLE LIKE HOW CRAFT BEER SPUN OUT FROM BIG BEER SO, TOO, HAS CRAFT GIN SPUN OUT FROM THE BIG PLAYERS. FUTURE DISTILLERS – WITH A GOOD PORTION COMING UP THROUGH THE CRAFT BEER RANKS – REALISED THAT WITH THE KNOWLEDGE THEY ALREADY HAD, TO MAKE CRAFT GIN WAS WITHIN THEIR REACH. NOW, DISTILLERS ARE LOOKING AT RUM. COULD THIS BE THE NEW CRAFT SPIRIT? KIERAN AYLWARD REPORTS

en years ago if you ordered a

probably the most unbelievable part.

a distillation to produce a spirit – light or

gin, your choice was limited

But, that was then. Now craft gin distillers

heavy – from the fermented wash, and

between big players Bom-

are making unique, flavourful creations

finally sometimes aging the spirit in barrels

bay, Gordon’s and Tanqueray

with can stand on their own, as well as

and adjusting the colour with caramel.

who offered various quality

being part of creative cocktails.

And rum is seeing a resurgence, a bur-

levels of pretty much their same spirit. If

The question now is, can craft rum do as

geoning interest in rum production meth-

where you were drinking was more top

well as craft gin?

ods, and an appetite for rum consumption,

end, you’d expect to see maybe Hen-

In many ways, the two distilled beverages

and this it has in common with gin.

drick’s or Brockman there as well.

are as different as day and night. Usually

Indeed, in some instances, rum is outper-

In 1999 Johnny Depp stared in Roman

the skill in gin making is in the careful

forming gin. Paul Courtney, of Courtneys

Polanski’s The Ninth Gate, which would

manipulation of volatile botanicals, infus-

of Wimple in Devon, who makes gin and

have been forgotten except for endless

ing them into a neutral spirit that in the

imports and blends Guyanan Spiced Rum

repeats on the Horror Channel. But what

majority of cases, the craft distiller does

has noticed rum sales outstripping gin

most remember from the movie was

not produce but instead buys.

sales.

Depp’s character drink of choice being

With rum, the skill begins with selecting

“We are selling more than two bottles of

gin – straight up. In a movie that dealt with

refined cane sugar, usually molasses,

rum for every bottle of gin. We’ve found

summoning the Devil, the gin drinking was

nurturing a fermentation and performing

that gin is such a saturated market that its

brewersjournal.ca

SPRING 2020

harder to get traction, but there is a grow-

The West Indies Rum & Spirits Producers

ing demand for rum, and supply hasn’t

Association (WIRSPA) says that rum is any

caught up”, says Courtney.

spirit distilled solely from the fermented

According to Kantar Worldpanel, the retail

sugars derived from the sugar cane plant

market for rum in the UK has shot up

and distilled below 96% alcohol by volume

almost eight percent in value of volumes

is rum. The sugars may be in the form of

that are up five percent.

fresh juice, cane syrup or molasses.

Nearly 80 percent of 25-to 34-year-old

There are also spirits which, though rum

spirit drinkers are partial to rum, accord-

by definition, are described as sugar cane

ing to a poll of over 1,400 consumers

spirits or by other synonyms. For example,

conducted exclusively for The Grocer

‘Cachaça’ the national spirit of Brazil, is

by Harris Interactive. This compares with

distilled from fermented sugar cane juice.

just half of those over-55. This trend with

But, says the WIRSPA, if the product is

youth should continue with 70 percent of

fermented from sugar cane juice, syrup or

drinkers 16-24 saying that they prefer rum.

molasses and distilled below 96 percent

These younger shoppers are prepared to

alcohol, it is rum, pure and simple, no mat-

go higher end than older generations.

ter what someone chooses to call it.

“We know that millennials are drinking

Back to the States, in searching through

less than their parents,” says Faith Holland,

TTB rule change proposals, there are no

head of category at Captain Morgan. “As

proposals for Jamaican, Guyanese or Mar-

young people are drinking less, they are

tinique rum standards for identity. There is only one to be found, Brazilian Cachaça.

seeking higher quality in their purchases. We’re finding that customers are drinking

source of sugar?

Would going to Brazil and discovering

less, but better.”

A drink made from sugar beets and

the secrets behind the often overlooked

Sarah Doyle, Bacardi Europe’s VP of mar-

artificial rum flavour in the Czech Repub-

Cachaça help solve the rum mystery?

keting, tells The Grocer that is an exciting

lic used to be called Tuzemsky Rum, but

time for rum, with the category undergo-

when the Republic joined the EU in 2004,

Call it what you will: Cachaça; Brazil-

ing a “massive premiumization” in the UK

“rum” had to be dropped from name and it

ian cachaça; Brazilian rum; or Brazilian

market. “There is a space for premium rum

is now called Tuzemak. The name change

cachaça rum; just don’t call its production

which consumers are really interested in,”

hasn’t seen to hurt sales with Czechs

small. With an annual production of over

she says.

spending three billion koruna (£104m) on

1.4 billion litres, it is the world’s third most

One thing that rum suffers from is a lack of

the drink last year, which translates to one

produced spirit, with most of it consumed

clear definition as to what is rum.

out of every four bottles of alcohol drink

in Brazil.

Rum is best known for being a product of

sold in the Czech Republic.

The reason cachaça is overlooked has a

the Caribbean region, as well as South and

In the USA, the Tax and Trade Bureau

lot to do with the structure of the industry,

Central America. But it is also produced

(TBB) regulates spirits and it defines

Rum is dominated by the large distillers,

in North America – including nearly 25 US

rum as: “An alcoholic distillate from the

with a business model based on export

states – Africa, Australia, Asia and Europe.

fermented juice of sugar cane, sugar cane

sales and big marketing budgets to make

Because in almost all cases ‘Rum’ is not

syrup, sugar cane molasses, or other

the model work.

geographically defined, such as Cognac,

sugar cane by-products, produced at

Cachaça, too, is also dominated by large

Bourbon or Scottish Whiskey, this makes

less than 190-proof in such manner that

producers who are responsible for over 70

it difficult to make international rules for

the distillate possesses the taste, aroma,

percent of production, but their main mar-

when the contents of a bottle are actually

and characteristics generally attributed to

ket is domestic. Artisan producers, which

rum, and in fact there are zero all-en-

rum, and bottled at not less than 80-proof;

are many in number and have an appetite

compassing regulations. In Jamaica sugar

and also includes mixtures solely of such

for export, are geographically fragmented

cannot be added to rum, in the EU it can.

distillates.

so find marketing outside their regional

In the EU, spices can be added to rum and

Sounds clear? It’s not. The TTB has

state – let alone outside of Brazil – is more

still be called “rum”, but you cannot add

recently allowed a Colorado distiller

difficult.

flavourings. Captain Morgan Spiced Rum

who uses sugar beets to call his product

As someone from the UK, you will find that

can be called rum; Captain Morgan Spiced

rum. Thrown into this mash are US terms

alambique (artisan) cachaça producers

Gold cannot.

such as Standards of Identity, which are

have a lot in common with the traditional

Almost all would say that rum has to

essentially legal descriptions for various

UK cider makers, both in how they process

be made from fermented sugar cane,

spirits as they apply to the US market, and

their own crops to add value, and use little

but what if you use sugar beets for your

Geographical Identification (GI).

or no raw materials from outside of their

SPRING 2020

BREWERS JOURNAL CANADA

farm. Both also harvest a ripe crop, low in starch and high in simple sugars, which is milled and pressed and then the juice fermented. Most – but not all – cidermakers stop there, but cachaca producers take one more step and distill the ferment. To learn more, Belmiro Ribeiro Da Silva Neto can help, and to meet him expect a six-hour drive heading northwest of Sao Paulo, to a part of Brazil that while beautiful, it well off the foreign tourist radar. Belmiro is a professor at FGV University in Sao Paulo while also owning and running Ribeiro Da Silva Cachaça from his farm in Sao Jose Do Rio Preto. “Cachaça does have an export market,” says Belmiro, “but it’s small, at around one percent of Brazil’s total production. Europe is the largest market taking 61 percent of the exports, with Germany on its own accounting for 35 percent. “The majority of these are exports are the cheap commercial brands, which are used to make Caipirinha, the famous Brazilian cocktail. These exports give people bad hangovers and ultimately undermine the

picked up Gold in the wood aged category

reputation of Alambique Cachaca.”

at the Great American Beer Festival.

Belmiro, like many of Brazils artisan

Most regions in Brazil have a large number

producers, has no interest in producing

of alambique cachaça producers, includ-

industrial cachaça, but he certainly has

ing the UNESCO world heritage site of

nothing against the Caipirinha, saying that

Paraty, in the state of Rio de Janeiro. When

you should try the cocktail with a good

the Brazilian goldrush erupted in 1696,

Cachaça Branca.

Paraty was the main port supporting the

His main interest is producing premium

extraction of gold from the neighbouring,

sipping cachaça. This is usually cachaça

and landlocked state of Minas Gerais and

that has been aged in wooden barrels to

produced their “cane brandy” for the min-

introduce colour and flavour and, depend-

ers and merchants.

ing on the wood, a level of sweetness.

Minas Gerais is still an important mining

Sometimes an oak barrel is used, but

area, though more for iron than gold these

Brazil has numerous hard woods – some

days, but it is also the place to be for any-

indigenous – which can also be used like

body interested in drinking craft cachaca.

Balsam, Jequitiba, Jatoba and Ambura-

The region is a vast, hot, rolling landscape

na. These hard woods give a completely

of mountains, cattle ranches, winding

unique character to aged cachaça, and

roads and in November, heavy rainclouds.

these new flavours are beginning to get

Its seemingly infinite forests are bright

noticed.

green, punctuated with the purple flowers

The flavour of these hardwoods haven’t

of the occasional Jacaranda tree. The land

escaped the attention either of craft

grows perfectly the varieties of sugarcane

brewers, with beers aged in the barrels

that yield the best cachaça. To give you an

beginning to appear in competitions. One

idea of how many cachaça distilleries are

example is 70K Amburana, a 13% ABV

in the region, Minas has more than 8,500

imperial milk stout from Against The Grain

registered distilleries, but it is thought that

Brewery in Louisville, Kentucky, which

only 15 percent of cachaça distilleries are

brewersjournal.ca

Far left: Jovelino Saldanha and his pot still Above left: Jovelino Saldanha’s nephew Pedro

SPRING 2020

One thing that rum suffers from is a lack of clear definition as to what rum is,” Kieran Aylward

SPRING 2020

registered.

As you now approach the new buildings,

Some cachaca distilleries welcome visi-

Jovelino stops to point out five water

tors, but to see process unembellished,

tanks, each containing 20,000 litres. This

you need an introduction to a man like

water, pumped from a natural spring on

Jovelino Saldanha, one of the owners

the farm, is a critical resource and is used

of D’Lourdes Cachaça. You travel with

for washing equipment, adjusting the

Jovelino to his family farm in Congonhas

brix (measurement of sugar content in an

do Norte in the State of Minas Gerais, a

aqueous solution) of the pressed cane

four-hour drive into the interior, north of

juice, and in huge quantities to chill the

the state capital Belo Horizonte.

distillate as it leaves the still.

Five years ago, the family decided to

The site is built into a hill, so Jovelino can

diversify into cachaça production and with

use gravity to move liquid for most of the

a plan ultimately to pursue an export mar-

process. From the unloading bay, where

ket, they invested heavily in a new copper

the cane is emptied from the tractors

alambique (still) and constructed new

ready for milling and pressing, there is a

buildings, hygienically finished and pur-

vantage point looking across the green

pose built for each stage of the process.

and yellow cane fields.

The season has just finished and the ma-

You ask Jovelino which cane varieties

chines are idle, but if the distilleries of Rio

he grows, expecting an exotic name and

are any indication, D’Lourdes would have

some romantic reasoning, but the cane

loudly hummed with the rolling motors of

varieties have names like RB-8675515 and

the sugarcane crusher and press, and the

are the ones recommended by the federal

warm, humid air would have been filled

university – it turns out that cane selection

with the aroma of engines, green sugar-

is taken very seriously.

cane, sweet distillate and smoke from the

The process at D’Lourdes and at most

steam boiler. The smell would change in

small distilleries in Brazil, is probably best

its ratio as you moved around the distillery.

described as “mechanically manual”.

BREWERS JOURNAL CANADA

From left: Papaya, Jubuticaba fruit and a pot still with water bath

an important distinction between it, and industrial cachaca produced in continuous column stills. Much of the craft distilling equipment used in Brazil and South America is made by Alambqiues Santa Efigenia, which has been in operation for over 70-years. When you drive to the factory, you find that building copper pot stills is as artisan of practice as producing cachaça. You arrive in Conselheiro Lafaiete, close to the factory in Itaverava, coincidently just Machines are in use, from the tractors to

sugarcane.

in time for its regular craft beer festival. It

harvest the cane, to the mill and press to

The still is copper and has four bubble

turns out that just as Brazil is quietly a craft

extract the juice, but most of the machin-

plates to refine the spirit in just one distilla-

distilling powerhouse, it is also a quiet

ery relies on a degree of skilled manpower

tion, and a dephlegmator, or pre-condens-

leader in craft brewing.

to make the process work. The mill, for

er, to control reflux. The vapour passes

Alambiques Santa Efigenia continues to

example needs to be fed by hand, and the

first through a coil in a large water bath

be a family run business, managed by

operator needs to know a dud cane when

before the final condenser. The water bath

the sons of the founder, and the stills are

they see one.

is designed to recover some of the heat

made in much the same way. TIG welding

After milling and pressing, the pure cane

used in distillation and to preheat the next

has taken the place of brazing, but the

juice runs through series of rectangular

batch, so like most of the cachaça making

copper sheets are still worked by hand.

troughs with alternate high and low gates

process at D’Lourdes, it is very efficient.

At the factory, a symphony of hammer

designed to trap both sinking impurities

After distillation, the cachaça can stay

on metal greets you as workers beat and

and floating impurities. From there, the

white (Branca) and if so will be aged for six

shape copper sheets into any geometry

juice runs into cylindrical tanks where

months in stainless steel or it can be aged

of pot or column that a craft distiller could

the brix and temperature are adjusted to

in wooden barrels. D’Lourdes uses Amer-

want. Cachaça stills are the most com-

ensure optimum conditions for the yeast,

ican oak for up to three years and blends

mon type for the factory to produce, and

which in the case of D’Lourdes, is the

the barrels for a consistent product.

usually consist of a pot still with a column

yeast naturally living in the cane. The juice

D’Lourdes has a good market locally, but

containing bubble plates and a dephleg-

then flows under gravity into the 2,000 litre

in an effort to expand, has partnered with

mator directly above and fired by steam

fermenting tanks, where the fermentation

Ledvick Wedzicha from Cachaça Festivals.

jacket or directly by an open fire below.

occurs at around 28 degrees C and when

Ledvick, a great fan of alambique cachaça,

Recently the demand for whiskey, gin and

complete – usually within 24 hours – the

helps D’Lourdes and other producers by

universal distillation sets has increased

wash is quickly distilled.

showing their products at festivals around

and Santa Efigenia are proud to have built

Steam powers the still and is produced

Europe.

the still that produced Brazils first single malt called 3 Lobos and has recently built

in a solid fuel boiler, which runs nearly entirely using “bagasse” – the dry fibrous

The term “alambique cachaça” refers to

gin making equipment for Pernod Ricard.

solid waste material from the pressed

the pot still used in its production and is

In 2019, Alambiques Santa Efigenia began

brewersjournal.ca

SPRING 2020

a partnership with Vitikit Ltd from the UK, making all of their distillation systems and providing knowledge to European craft

From left: Dephlametor and Santa Efigenia Spray Ball.

rum, you could actually control the entire process here. The only question is: could you call it rum?

distillers. In the USA, Stoneyard Colorado Rum is Santa Efegenia also run, in partnership

billed as the state’s first “farm to flask” rum.

with the Federal Universities Biotechnolo-

With a similar growing season to that of

gy Department, a research and education

the many parts of the UK – in other words,

centre, where they can test new systems,

not suitable for sugarcane production – it

educate new master distillers and run

is very suitable for sugar beets.

courses in cachaça. It has recently added

Stoneyard Distillery was founded in 2014

gin production and gin recipe develop-

by two pilots, Jim Benson and Max Vogel-

ment to the cirriculum.

man, after they joined together to pursue

In October 2020, the centre plans to host a

larger production of Vogelman’s hobby

five-day course on the production of rum

garage-brewed rum.

and cachaça, beginning with sugarcane

So how does beet-sugar rum taste? Bot-

selection and cultivation, and covering

tled at 42% ABV, it’s clear with a distinc-

everything to barrel aging and, of course,

tively sweet marshmallow-like aroma and

consumption.

flavour, says Liquor.com

The course will be taught in English, and

“The style is very simple,” says Vogelman.

will be aimed at anyone in the distilling

Compared to spirits made from grain,

industry, including retailers, with an inter-

sugar cane or molasses, he describes the

est in the technical aspects of rum and

beet-sugar distillate as “clean” and differ-

cachaça production. The course will be

ent from the sticky-sweet flavour profile

run in partnership with Vitikit Ltd who will

many people associate with rum.

be offering places to anybody in the UK or

The distillery is making six different types

USA with an interest in distilling.

of sugar beet rum, which according to the

Sidebar:

US government, can legally be labelled

Norfolk rum

rum. Can the same thing be produced here?

While there are opportunities for UK dis-

The bigger question is: Why isn’t some-

tillers to work with rum, either by importing

one?

raw ingredients or adding value to existing

SPRING 2020

BREWERS JOURNAL CANADA

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THE IMPACT OF FILTRATION ON HOP INTENSITY CHALLENGING ASSUMPTIONS IS THE ASSUMPTION THAT STERILE FILTRATION STRIPS BEER OF ITS HOP AROMA WELL FOUNDED? OR IS THIS PERCEPTION NEEDLESSLY HOLDING SOME BREWERIES BACK IN ADOPTING MORE EFFICIENT NEW TECHNOLOGY? PARKER ANALYSES THE ISSUE.

ith the rise in

u Lactic acid bacteria (Pediococcus and

popularity of craft

Lactobacillus)

beers – often noted

u Wild yeast (Brettanomyces)

for their strong,

u Brewing yeast (Saccharomyces)

hoppy aromas – the

reorientation of the beer market around

If beer is to last more than a few days

premium products and distinctive brands

once packaged, then care must be taken

has continued apace.

to either completely eliminate or control

Smaller, independent breweries have risen

these spoilage organisms using microbial

to prominence, with their products often

control.

finding their way onto supermarket shelves or bar cellars thousands of miles from

More breweries are turning to cold

where they were originally brewed. Larger

stabilisation (sterile filtration) as a means of

breweries, in an effort to claw back market

ensuring the microbial stabilisation of beer.

share and reverse the trend of declining beer sales, have remodelled their brands

The sterile filtration process takes place in

to appeal to modern tastes and in many

a hygienic and sealed environment, which

cases, they have acquired popular craft

uses polyethersulphone (PES) membrane

breweries.

filter cartridges to remove spoilage organisms without affecting flavour and

REFERENCES

The battle to please the more

characteristics of beer.

sophisticated palate of today’s beer

In a landscape where many breweries are

drinker is raging. The emphasis is firmly on

exporting their beers to far flung markets,

taste.

a long shelf life is essential. Sterile filtration increases the shelf life of a product.

Although beer is acidic, alcoholic,

In addition, the filters used in sterile

1.Julio Romero Johnson, Brewlab, 2019

anaerobic and contains hop compounds

filtration minimise adsorption of desirable

Impact evaluation on hop intensity from

that act as preservatives, there are some

components and help to protect beer

filtration and pasteurisation.

microorganisms that can survive through

head retention.

2. Parker Bioscience Filtration, May 2018.

this and thrive on beer’s nutritionally rich

The Sterile Filtration of Beer - Keeping

properties.

up with Consumer Trends retrieved

These microorganisms can cause

from http://blog.parker.com/the-sterile-

spoilage of beer in the form of a haze

filtration-of-beer-keeping-up-with-

or sedimentation, a sour or rancid taste

embrace this process due to a perception

consumer-trends

and over-carbonation. The main spoilage

that hop aroma can be stripped from a

espite the advantages of sterile filtration, there is sometimes a reluctance among brewers to

culprits are:

brewersjournal.ca

SPRING 2020

finished product if this method is used.

their preferred drinks.

or reject this assumption. If F is less than

Clearly, with ‘hoppy’ beers now

The tasters who participated in the test

Fcrit then there is no significant difference

extremely popular among consumers,

represented a wide spread of age groups,

between the samples.

it is not surprising that brewers could

with the highest percentage of tasters

The p value should be considered, if it

be concerned about this, especially in

(30%) in the 25-34 age range.

is high (greater than 0.05), the treatment

the burgeoning craft beer market. This evidence for this, however, is anecdotal.

effect is indistinguishable from random

variation.

esults were analysed using a single factor anova. (analysis of

In order to independently assess

Below: Summary of results from hop

variance), which in its simplest

aroma strength tests.

the impact of sterile filtration on hop

form is a test to determine whether

aromas and taste, Brewlab, the UK’s

population means are different. Anova

leading provider of brewery training and

tests assume the means are the same

Fig 1: The analysis did not show significant

analysis, was commissioned to find out if

and generate an F statistic used to accept

difference between samples.

consumers could perceive any differences between filtered and unfiltered and unpasteurised beer. The study was carried

HOP AROMA STRENGHT TEST - SUMMARY Count

Sum

Average

Variance

Column 1

299

4.0405

4.9161

ome 300l of a 4% pale and highly

Column 2

317

4.2838

4.5622

hopped beer with 60 EBUs was

Column 3

320

4.3243

5.1536

out through a blind taste test.

Groups

supplied by Darwin Brewery for

testing. The beer, once fermented and conditioned, was then bottled through a Moravec semiautomatic bottling and carbonating machine.

HOP AROMA STRENGHT TEST - ANOVA Source of variation

P-value

F crit

0.6999

3.0371

Unfiltered and unpasteurised beer was

Between groups

3.4865

1.7432

0.36

compared against beer filtered with a

Within groups

1068.1351

219

4.8773

11.05

5 micron filter and beer filtered with a 5

Total

1071.6216

221

6.45

micron filter and then a Parker Bevpor BR 0.45 micron filter. 30

The blind tasting was carried out in three different public houses, at Brewlab’s premises and in the sensory suite at

Newcastle University.

samples, presented in black plastic cups and to avoid bias towards the first samples – especially in bitterness – the samples were presented in four different random orders. The participants were asked to mark the samples 1 to 10 for:

FREQUENCY

A total of 74 testers tried four different

u Level of hop aroma strength u Hop taste

u Bitterness It was stated that 1 was to be marked as lower on the scale for these characteristics and 10 on the high end of their perception.

0 2

AROMA RANKING - 10 HIGHEST

Some 69% of the tasters were male and 31% female. 53% of the tasters stated that

UNFILTERED

5 MICRON

0.45 MICRON

ale was their preferred drink, rising to 65% if those who marked lager, ale and cider as

SPRING 2020

Figure 1, Hop aroma strength testing results

BREWERS JOURNAL CANADA

imilar analysis was carried out on

HOP TASTE PERCEPTION TEST - SUMMARY

the hop taste perception data.

Groups

Right: Summary of results from

Column 1

Hop Taste Perception Test.

Count

Sum

Average

Variance

375

5.0676

4.9680

As with the aroma data, no significant

Column 2

419

5.6622

5.2679

difference was determined with respect to

Column 3

417

5.6351

4.4541

taste between the sample treatments.

HOP TASTE PERCEPTION TEST - ANOVA

elow right: Summary of results

Source of variation

P-value

F crit

Between groups

16.685

8.3423

1.70

0.1844

3.0371

the other analysis, no difference in

Within groups

1072.365

219

4.8966

bitterness was determined between the

Total

1089.050

221

from Bitterness Perception test. In keeping with the trends from

treatments.

BITTERNESS PERCEPTION TEST - SUMMARY

Column 1

425

5.7432

4.7140

The results did not indicate a conclusive

Column 2

475

6.4189

4.6029

preference of one sample over another.

Column 3

441.5

5.9662

5.9749

asters were also asked to select

Groups

their preference for each drink based on the options shown right.

Count

Sum

Average

Variance

If the dislike options are grouped into two

BITTERNESS PERCEPTION TEST - ANOVA Source of variation

P-value

F crit

Between groups

17.5428

8.7714

1.72

0.1813

3.0371

Within groups

1116.3007

219

5.0973

Total

1133.8435

221

FREQUENCY

0 2

TASTE RANKING - 10 HIGHEST UNFILTERED

5 MICRON

Figure 2, Hop taste strength testing results

brewersjournal.ca

0.45 MICRON

BITTERNESS RANKING - 10 HIGHEST UNFILTERED

0.45 MICRON

5 MICRON

Figure 3, Bitterness perception results

SPRING 2020

(dislike very much and dislike slightly) and the like options are grouped into two (like very much and like slightly), all of the

samples show a higher percentage of the much” options. A review of the “like very much” data, in isolation, indicated greatest preference for 0.45-micron filtered beer. In addition to the 74 tasters, four tasters trained by Brewlab also blind tasted the

FREQUENCY

“slightly” options, and lower on the “very 30

samples. Once the Anova analysis had been completed on the data, no clear difference was found regarding the hop

intensity and bitterness between the samples. The results of this study, from Parker Bioscience Filtration, indicate that using

Strongly dislike

Slightly dislike

Indifferent

Slightly like

Strongly like

PREFERENCE RANKING

sterile filtration to ensure microbial stability of beer does not affect its hop intensity. Based on this study, we can conclude

UNFILTERED

5 MICRON

0.45 MICRON

that breweries can take advantage of the benefits of sterile filtration without the fear

Figure 4, Preference test results

of their products being stripped of their hop aromas. u

SPRING 2020

BREWERS JOURNAL CANADA

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AGAROSE GEL A SIMPLE SOLUTION WHETHER FOR POINT MUTATIONS OF CANCER CELLS IN DIAGNOSTICS OR HARMFUL BACTERIA IN BEER BREWING, THERE IS A NEW SOLUTION THAT IS SIMPLER AND FASTER THAN AGAROSE GEL. TEST STRIPS IDENTIFY AMPLICONS FROM PCR, LAMP AND RPA IN 15 INSTEAD OF 120 MINUTES, WITH SIGNIFICANTLY HIGHER SENSITIVITY, EXPLAINS DR. RALF DOSTATNI, CEO OF MILENIA BIOTEC

n research at universities, institutes, diagnostic companies and food manufacturers, agarose gel electrophoresis is often used as a molecular biological method to test for specific

nucleic acid strands. However, test preparation and execution are time-consuming and require expensive equipment. Furthermore, the ethidium bromide required for the test is toxic. As an alternative to agarose gel, Milenia Biotec GmbH offers economical rapid test strips based on the lateral flow technology. HybriDetect is a universal test strip usable by anyone as a basis for test development. It reliably detects amplicons from standard PCR, LAMP and RPA amplification methods with up to 100 x higher sensitivity, and does it in just 5 to 15 minutes. After amplifying the genetic sample for the In addition, the test can be performed at

test, among other things the running buffer

the point of care, and does not require

must first be prepared and the gel con-

specially trained personnel. HybriDetect’s

ditioned. “This prep work alone can take

versatility merits special mention - indi-

up to 45 minutes. The test itself, including

vidual buffers enable it to be optimised for

waiting period and documentation, adds

the application at hand.

at least another hour.

Electrophoresis using agarose gel has

The test also requires an electrophoresis

long been the primary laboratory method

chamber, UV table and the toxic colourant

of detecting specific nucleic acid strands

ethidium bromide. Furthermore, in terms

in samples. It requires trained personnel

of sensitivity, there can be problems with

and uses sometimes toxic reagents. In

very small genetic fragments.

addition, the agarose gel must be carefully

SPRING 2020

prepared for the test, requiring expensive

Users are tending to make the smallest

equipment.

possible amplicons, partly to ensure the

BREWERS JOURNAL CANADA

TEST PRINCIPLE OF MILENIA HYBRIDETECT

TEST PRINCIPLE OF MILENIA HYBRIDETECT 2T

brewersjournal.ca

SPRING 2020

Sample preparation

PCR

5 minutes

about 50 minutes

Apart from the obligatory amplification of the sample DNA by PCR or comparable method, the rapid test takes just 15 minutes including evaluation.

evaluation - interpretation - documentation

2 minutes

about 5 minutes

specificity of the test, and partly to shorten the reaction time. However, very small

Cuts time expenditure by almost 90

fragments do not adequately bind the col-

percent

ourant, so that the result is harder to identify visually than with larger fragments.”

One of this rapid test’s main advantages over agarose gel is the time savings,

HybriDetect reacts even with small frag-

alongside the lower equipment costs. All

ments

materials required are pipettes, pen, camera, the strip itself and a running buffer.

The rapid test from Milenia Biotec GmbH of Giessen provides a method with around

Unlike with agarose gel, primers with

100 fold higher sensitivity and that is able

labels (biotin, digoxigenin and FITC) are

to generate valid results even with small

needed, since the test strips show ampli-

genetic fragments in the 200 base range.

cons using the built-in labeled primers.

This rapid test is based on lateral flow

Overall, with lower sample volumes, the

technology.

costs for this rapid test are lower than with agarose gel because various devices are

The target gene in the sample is first

no longer needed, the strip itself is very

amplified with biotin and FITC, or digoxi-

low-cost, and there is no need for qualified

genin and FITC labeled primers, and then

lab personnel once the test has been

pipetted onto the HybriDetect test strip.

developed.

The strip is placed in the well of a microtiter plate to which 80 to 100 µl of a running

The lower time to reslut for the reaction

buffer were previously added.

on the strip is another advantage. It takes just five minutes. Including preparations

If amplicons have been formed, when the

like writing information on the test strip

sample travels through the test strip, a

and adding the buffer, the test takes only

band or bands will become visible on the

a quarter of an hour. This stands in stark

lower section, while a band will always

contrast to the two hours needed for gel

form on the upper section. This “control

electrophoresis.

band” shows that the test strip is working properly. HybriDetect comes in two

Rapid test configurable for many applica-

versions, for detecting one or two genes.

tions

For just one gene, the strip shows the test

SPRING 2020

band and a control band. For two genes, if

Numerous scientific journals, which have

the second gene is present, the test strip

looked at the test from the medical point

will show an additional band for that gene.

of view as well as for areas like food pro-

BREWERS JOURNAL CANADA

cessing and agriculture, have identified a

replaced by the less complex isothermal

wide range of possible applications for this

recombinase polymerase amplification

lateral flow-based rapid test.

(RPA) method, which requires fewer instruments and can be performed by untrained

Our goal in developing the strip was to

personnel.

create a universal test. We wanted users

This clearly shows the suitability of the

to be able to individualise the test using

rapid test as a mobile point of care appli-

a supplied basic buffer, for example by

cation, since unlike with PCR there is no

adding glycerine to reduce the flow speed

need for a thermocycler for gene ampli-

of the strip and so increase the binding

fication before the test. HybriDetect can

probability of amplicons.

also be used with loop-mediated isothermal amplification (LAMP), which likewise

In a specific application at the University

requires no thermocycler.

of Pisa, the test was used to detect the Macrophomina phaseolina fungus in

With its mobility and low cost, the rapid

soil, which is harmful to cultivated plants.

test is a useful alternative to agarose gel

Researchers Susanna Pecchia and Daniele

and can be configured for a multitude of

Da Lio from the Department of Agriculture

applications. Whether for point mutations

concluded in their research that the sensi-

of cancer cells in diagnostics or harmful

tivity of this lateral flow-based rapid test is

bacteria in beer brewing, HybriDetect can

higher than that of gel electrophoresis.

be used for any genetic detection task.

Overleaf: Test strips identify amplicons from PCR, LAMP and RPA in 15 instead of 120 minutes, with significantly higher sensitivity

In an article published in 2018 in the Journal of Microbiological Methods, the team also noted that PCR can easily be

brewersjournal.ca

SPRING 2020

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CONTENTS

Homebrewer focus We place the spotlight on southern Ontario and some homebrewers that are using technology and continuous education in different ways to advance their processes and by extension their final product

Brew Sheets The recipes for Lindsay Barber’s “Easy IPA” and Matt Ballyk’s “Snake Oil” Saison Trois IPA courtesy of the brewers themselves

First Brews Those first brewdays are memorable events, for one reason or another. Jason Macrae recalls his own first brew

Homebrewing Reimagined

elcome to your latest insight into the wonderful world of homebrewing! We live in strange

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Gadget Corner PLAATO is a young technology company known founded by two friends, both avid homebrewers. Here, we take a closer at some of their products in action

From Janes and Joes to all-out Pros As brewers, most of us have cut our teeth in the field of homebrewing. Here, Erica McOustra, head brewer at Ontario’s Steam Whistle shares her own experiences

bigger and better. In this issue we have articles on the latest homebrew technology, as well as the innovation and initiative that helps define the setups of many homebrewers across the land. Along with this, we have excellent brew sheets from these very homebrewers so you can try their recipes at...home. You’ll also find, perhaps, familiar experiences of homebrewers going out on their own for those memorable first brews and on the other end of the spectrum. how people like Erica McOustra went from homebrewing to become head brewer of a venerable institution like Steam Whistle.

From Janes and Jones to all-out Pros

So. if you are an industrious homebrewer and would like to be featured in an upcoming issue please direct message us a pic and a quick summary of your innovation on Instagram @brew4.0. Cheers!

Erica McOustra, head brewer at Ontario’s Steam Whistle shares her own home brewing experiences and how they’ve informed her professional life

brewersjournal.ca

SPRING 2020

GO YOUR OWN WAY WE PLACE THE SPOTLIGHT ON SOUTHERN ONTARIO AND SOME HOMEBREWERS THAT ARE USING TECHNOLOGY AND CONTINUOUS EDUCATION IN DIFFERENT WAYS TO ADVANCE THEIR PROCESSES AND BY EXTENSION THEIR FINAL PRODUCT.

ittle did we know that just four

er. The beer was decent. The simplicity

editions ago, when we put

of all-grain brewing really surprised me.

together the 1st Homebrewers

I always thought brewing beer was this

Focus, there would be actual

difficult thing. Starting with the kit made

interest in it. Who would be

the process feel more accessible. Brewing

interested in a bunch of strangers and

went from this daunting task to a fun way

their cobbled together equipment striving

to spend a Sunday.

to make great beer for their friends and family right? At the time I just figured I

Trying to make the cleanest tasting beer

talked up the hobby so much that I was

possible really motivates me. It’s fun

even able to peak the interest of the

to DIY different improvements to my

Brewers Journal Canada Team and wore

brewing system and see how they affect

them all the way down to “What the heck.

the finish product. I’m a science geek so

Lets give it a shot. What’s the worst that

I really enjoy the process. I’m not far from

could happen?”. One calendar year later

Escarpment Labs in Guelph and have

they have experienced some real highs

visited them a few times. Seeing their work

and lows due to that fateful decision. The

with new (and some very old) yeast strains.

highs being that Canadian Homebrewers,

They’ve recently started releasing some

Professional Brewers, Industry Partners,

experimental strains to homebrewers (their

and Craft Beer Lovers of all walks of life

kveik ring program). It’s exciting to get to

have all offered positive feedback on what

work with these innovative products and

we have done so far. And the lows being….

see how they affect the finished beer. I’m

you guessed it, Brewers Journal is now

all about trying new ways to make good

officially stuck with me and Brew4.0.

beer.

This issue’s focus features a couple “Cool

I brew 5 gallon batches of beer on my gas

Cats and Kittens” from southern Ontar-

stove using the brew-in-a-bag method.

io that use technology and continuous

My Brewhouse equipment is limited to a

education in different ways to advance

10 gallon Spike kettle and a nylon brew

their processes and by extension their final

bag with handles. I have two SS Brewtech

product.

buckets and one SS Brewtech conical with heating/cooling. The cooling system is just a cooler full of cold water with a few

Lindsay Barber o o o o

SPRING 2020

holes drilled in it for a pump and drain. I also have an insulated cooling jacket that can fit one of the buckets. I just rotate fro-

@breaking.beer

zen pop bottles filled with gel to maintain

Ontario

temperature.

Member of True Grist Homebrew Club 4 years Homebrewing

I live in a small space. My coffee table takes up more space than my brewing/

I started Homebrewing when a friend

cellaring equipment. Everything has to fit

purchased a Brooklyn Brew Shop all-grain

into a corner of my kitchen. My system was

kit for her boyfriend as a Christmas gift.

chosen partially out of necessity, but I like

They broke up before she had a chance

how it highlights that you can make good

to give him his present and she asked

beer without a backyard or a basement.

me if I wanted to try and brew it togeth-

The SS Brewtech buckets are stackable

BREWERS JOURNAL CANADA

engage us on social media

and brew-in-a-bag only requires one kettle. I started brewing one gallon batch-

needing to be compact with their

CH SETUP LIND SAY'S BREW TE

equipment choices. Lindsay has taken it to the next level with 3 fermenters, not forsaking

es after trying out a Brooklyn Brew Shop one gallon kit. I bottle condi-

temperature control, repurposing the

tioned everything. I then upgraded to 5

FastFerment as a bottling bucket, and

gallon batches after my sister gifted me a

still not taking up more real estate than

FastFerment for my birthday. At that point

day. It’s fun to involve other people and

her what I can only assume is a massive

bottle conditioning was too much of a has-

teach them about process.

coffee table. Well done.

Thoughts on Lindsay

Check Lindsay out on Instagram for Live

Lindsay is living proof that sometimes

Brew Days and other helpful hints for

started noticing too many odd flavours

breakups really are for the best! Yes I

homebrewers of all experience levels. I

in my beer. The FasrFerment is great for

realize she was not the one doing the

personally have never used a BIAB system

reusing yeast, but it’s difficult to regulate

dumping, or being dumped for that

and picked up a couple cool nuggets

temperature. That’s when I added the

matter, but silver linings people. She was

about how to navigate that style of system

stainless buckets and then a conical to im-

breakup adjacent, and we have all seen

ever given the chance, as well as some

prove temperature control and prevent off

friends go through breakups, of varying

that are transferable to my system. Also

flavours from fermentation temperatures

heart wrenching degrees, but how many

many of us know collecting homebrew

sle so we invested in a kegerator, 3 kegs, and CO2. Last summer I completed the Prud’homme Beer Sommelier course and

of them resulted in you gaining a life

equipment can quickly shift to a borderline

My favorite Homebrewing experience to

changing hobby like it has for Lindsay

obsession, so learning ways to keep

date was when I had a friend over to help

here. Lindsay doesnt only make great

adding toys while being considerate of

me brew. She works as a bartender at a

beer. Lindsay clearly knows what to do

spatial constraints, either out of necessity

local brewery. She had no idea how beer

with lemons.

or simply as a means to be able collect

was actually made and was fascinated

We’ve seen a pattern with regards to a

and house more equipment, is also

and so enthusiastic about the entire brew

decent amount of homebrewers that

helpful.

brewersjournal.ca

SPRING 2020

Matt Ballyk o o o

@mattballyk Hamilton, Ontario Member of Hamilton Hozers, GTA

Brews and the Canadian Homebrewers Association

4 ½ years Homebrewing

I was first introduced to various beer styles through friends and while studying abroad. I helped out a friend during a brew day initially. This eventually led to an interest in the brewing process before deciding to take it on myself. I currently brew on the same setup I started with – direct fire kettle with a cooler mash tun. Since then, I’ve added a pump for moving liquid, whirlpool arm, and have both an immersion and counterflow plate chiller. I ferment in kegs, though I still have a few glass carboys I acquired when I started. Initially I was fermenting at ambient temperatures in my basement before purchasing a chest

swapping PIDs for a Raspberry Pi

freezer and a temperature controller.

controller as I’d like further automation and

I was writing my master’s thesis at the time

connectivity capabilities to allow for the

and spent my evenings preparing for its

collection of brew data.

defense, but was able to attend classes in

I don’t think there’s anything inherently

Niagara during the day. Ultimately, I didn't

unique about my equipment other than its ability to be stored away easily when not

I entered my first competition in 2016 at

continue in the program after completing

in use as it was mostly pieced together.

Hamilton’s Because Beer Homebrew

the first term as I took a position in

I’ve tried to keep things simple by using

Competition. I brewed a Hazy Sacch Trois

engineering shortly after finishing my post-

as many resources that I’ve had on hand

IPA which was selected first in the IPA

grad, but I met a lot of great people in the

as possible and have maintained a DIY

category out of nearly 80 entries. There

program and continue to stay in touch with

approach in advancing its design.

were a lot of entrants that year for that

the students in my class.

category as the prize was sponsored I machined a false bottom with the help of

by Collective Arts with a Pro/Am

For me the community and the sense

some colleagues at my school’s machine

collaboration (a possible record number

of challenge are the most satisfying

shop and used a water jet to cut the slits

of entrants for any single style category

attributes about Homebrewing. Both

for wort passage. It wasn't that successful

on the Canadian Homebrew Circuit). More

provide encouragement to advance

though and I had a few stuck sparges,

recently, I placed runner-up for a New

techniques and recipes, but the

but a good learning experience overall.

England style beer-wine hybrid grape ale

community can really help push your

I’ve since added a grain mill early on and

I entered into the 2019 Bellwoods Brewery

beer to the next level by sharing both

built a few magnetic stir plates for yeast

Homebrew Competition.

knowledge and feedback.

projects including a brew pump enclosure

I really enjoy any opportunity I have to

with a cooling fan and control switches.

brew with fellow homebrewers. I find

Thoughts on Matt

propagation along with some other small

Considering Matt’s competition

the community welcoming and eager to

accolades, its impressive that the core

When I first started, I needed something

share their knowledge and experience.

of his system has remained no different

that could be stored away easily when

The conversations are always unique and

from the average Jane/Joes entry to

not in use. I’m now in the process of

engaging. I also had the opportunity to

mid-range system. As you peel back the

converting to an all-electric system and

complete the first term of the Brewmaster

layers of his comments however there

currently designing a control panel,

Program at Niagara College.

is a true engineering spirit at their core.

SPRING 2020

BREWERS JOURNAL CANADA

KIT MATT 'S TRUSTED

Not only taking a run at whipping up

Matt rocketed up my “stuck on a desert

in each other's current focuses nor that

his own false bottom, learning from it

island” list after reading this. I’m guessing

they will not again in the future. Matt is

and applying that experience to future

he could MacGyver a contraption to either

in fact a Certified ranking BJCP (Beer

system improvements, but also a slew of

get us off the island, or have someone

Judge Certification Program) that I have

miscellaneous and intricate bolt-on builds

find us. And if that took some time, I’m

personally judged at least a couple

to his inventory.

equally sure he could cobble up some

competitions beside so his sensory is on

innovative brewing equipment to ensure

point, and Lindsay mentions that she has

Upgrading from a PID (Proportional-

we had something safe to drink, just like

made several miscellaneous upgrades

Integral-Derivative) Loop based controller

the Saison for farm hands was intended at

to her system therefore we know she is

to a Raspberry Pi (mini single board PC)

its inception, while we built the Gilligan’s

always looking at equipment hacks of

based controller to allow for more data

Island version of the Millennium Falcon.

various scales. Its exciting to see how the

collection and freedom to develop how the info is displayed and leveraged gives me goosebumps. Brew4.0 was conceived

In conclusion

different focuses are intertwined and that true improvement is an iterative process.

There was a common thread here that

with the aim of showing Homebrewers

may not have exactly leaped off the

Many thanks to Lindsay and Matt for their

that professional Food and Beverage

page. In this edition of Homebrewer:

initial participation and swift responses

level technology can be available to us

Focus both participants are currently

during the subsequent back and forths.

to improve our processes if we look hard

undertaking distinctively different

Be sure to check out the recipes they

enough. There are simple PLCs with the

approaches to improving their processes.

submitted on Page 62 and 63. If you are, or

lower I/O capacity out there, just as there

Lindsay has recently been focused on

you know, an industrious Homebrewer that

are low end HMIs, and plenty of Open-

sensory by achieving her Prud’Homme

is unique or innovative in their equipment

source Software to play with. If you are

Beer Sommelier certification, and Matt

or processes and are interested in being

interested in learning the ropes and doing

discusses a desire to focus on data

in a future edition of Focus: Homebrewing

it yourself there are tons of technology

acquisition to understand specific product

please reach out to me @brew4.0.

forward Homebrewers online more than

attributes by intersecting the final product

willing to help. Or you can do what I did

with specific process data points.

and barter your way into a custom control package.

This in itself infers some sensory acumen and its not to say they have not engaged

brewersjournal.ca

SPRING 2020

TRY THEM YOURSELF... ”

A IP y s a E “ s ’ r e b r Lindsay Ba IPA”. this one “Easy At home we call fruity. ps makes it very ho g in er tt bi o N hop additions. BREW STATS

IBU: 19.7 SRM: 5.2

ze: 19 L (5.5 gal)

Batch Si 1.068 Estimated OG: 16 Estimated FG: 1.0 5.2% Estimated ABV:

ciency: 72% Brewhouse Effi in Boil Time: 60 m HOPS

pool Kohatu in Whirl & c ai os M a, tr 1 .5 of each Ci entation ring active ferm Same again du

FERMENTABLES IBU: 19.7 SRM: 5.2

ciency: 72% Brewhouse Effi in Boil Time: 60 m YEAST

Vermont Ale from

g tracking of

ere is no keepin

e recipe as th It’s such a simpl

Escarpment La

WATER DETAILS and lf tap, half RO ha e us st ju I er For wat k pH. lorine and chec ch r fo t ea tr then and this y water profile It works with m t sciency. t definitely isn’ specific beer, bu

DETAILS MASH AND BOIL with n I brew I start he w so g ba aI use brew-in150-152 h temp around as m ep ke d an 7.5 gallons standard boil. If it were a e ut in m 60 a F. It’s with 4.5 gallons think mashing I d ho et m g in brew al of ging with the go ar sp r fo ns llo and 4 ish ga 7.5 for the boil. hitting around

SPRING 2020

e some bitt that it could us ts en m m co d I’ve ha is. t of citrus as it hi e th e lik ly al citrus. I person

t of

’s just a little hi

terpoint so it erness as a coun

BREWERS JOURNAL CANADA

Matt Ballyk’s “S

nake Oil” Saison

Trois IPA

This is the recipe for my entry into the IPA category Competition in H at the 2016 Bec amilton. It was se ause Beer Homeb lected first out rew attracting more of ne ar ly 80 entrants than us entries that year ua , lik l due to the Pro/Am ely actually the third collaboration sp beer I ever brew on so rs ed hi ; p. th This is e first being a Sa IPA. I combined ison and the seco the two styles he nd a re Ne as w I wanted somethi England driven characte ng drier than a r. NEIPA with furthe r yeast I dug up the reci pe and its writte n as I brewed it in 2016 were to brew it ag , though I’d mak ain today. e a few adjustm ents if I Batch Size: 20.8 2 L (5.5 gal) Estimated OG: 1.0 59 Estimated FG: 1.0 08 Estimated ABV: 6.7% FERMENTABLES 8 lbs. Canadian 2-Row 1.5 lbs. Flaked Oa ts 1.5 lbs. Red Wheat 1 lb. Vienna

BREW STATS IBU: 52 SRM: 4 Brewhouse Effici ency: 72% Boil Time: 60 min

HOPS 0.5 oz. Warrior (P ellet, 15.0% AA) @ 60 min 2.0 oz. Cascade (Pellet, 5.5% AA ) @ 5 min 1.0 oz. Mosaic (P ellet, 12.25% AA ) @ 20 min whirlpool YEAST 1.0 oz. Nelson Sa uvin (Pellet, 12.0 % AA) @ 20 min Yeast Bay Saison w hi rl po ol Blend II and/or White Labs WLP 1.0 oz. Simcoe (P 644 Saccharom ellet, 13.0% AA) yces @ 20 min Bruxellensis Troi w hi rl po ol s 1.0 oz. Mosaic (P ellet, 12.25% AA ) @ 36 hours into WATER DETAILS active fermenta tion Hamilton city wat 1.0 oz. Nelson Sa er treated with uvin (Pellet, 12.0 % AA) @ 36 Campden Tablet ho ur s in to ac s and adjusted ti ve fe rm en tation to: Ca – 111, Mg – 9, 1.0 oz. Simcoe (P Na – 16, Cl – 125, el le t, 13 .0% AA) @ 36 ho SO – 75, urs into HCO – 85 active fermenta tion 1.0 oz. Mosaic (P ellet, 12.25% AA ) @ dry hop 3 MASH DETAILS days 152oF (66.7oC) for 1.0 oz. Nelson Sa 60 minutes with uvin (Pellet, 12.0 pH % AA) @ dry ho adjusted to 5.4 3 days p 1.0 oz. Simcoe (P ellet, 13.0% AA) @ dry hop 3 da In 2016 I was ferm ys enting at ambien t temps and bott Perhaps I’d try ling with priming using either Esca sugar. rpment Lab’s Ne w World Saison or Fruit Bomb Sa ison today. brewersjournal.ca

SPRING 2020

MY FIRST BREW THOSE FIRST BREWDAYS ARE MEMORABLE EVENTS, FOR ONE REASON OR ANOTHER. HERE, JASON MACRAE RECALLS HIS OWN FIRST BREW.

ll Homebrewers have expe-

sion. Or so I thought. It turned out that he

rienced a version of the story

had some actual day job, earn a living,

below. Both daunting and

type of work to do. With misplaced faith,

beautiful at the same time,

he gave me some basic instructions,

the 1st Brewday is almost

and turned me loose on his hard piped,

always memorable, and not always for the

3 vessel, brewing equipment, while he

reasons one would think. By that I mean

observed with half an eye on me and half

there can be a perception that Homebrew-

an eye on the cans I brought to share.

ing is easy, so by extension the experience

To use an analogy, up to that point, I had

should be flawless and generates great

watched other people ride bicycles, and,

product. “My cousin can do it and he doesn’t

so informed, I was preparing to hop onto a

even have a beard” right? There are usually

Harley Davidson. I had my recipe – an ESB

some constants though First Brew stories

with a pumped-up gravity target – and I

and this is no different. A “friend” gently

had my primer on how his system worked,

nudging someone to get into the hobby/

plus a rudimentary understanding of the

obsession (usually motivated by wanting to

theory behind beermaking. What could go

even the playing field beer supply wise), an

wrong?

ill-timed process step, and an equipment malfunction of sorts. But isn’t it funny how

I cleaned the mash tun, per his instructions

the ends, almost always, justify the means?

(I thought), and so, I was ready to begin. Methodically, I transferred over my strike

SPRING 2020

The defining quote from my first home-

water, leaving behind the sparge portion. I

brewing experience has to be as follows:

seized my milled grain; this was it, my first

“This is pretty good. It’s too bad we put so

brew… in went the barley. The last kernels

much of it into the hot liquor tank.”

shaken from the bag, I reached for a pad-

My friend and brewing mentor, had, weeks

dle to give it a stir… and spied the screen

earlier, dragged me from my armchair,

from the bottom of the mash tun, right

where I had been quarterbacking other

where I had put it, on top of the kettle.

people’s brewing. The conversation went

At that very moment, another homebrew-

along these lines:

ing buddy walked in. I recounted to him

“When are you are going to make beer?”

where I was so far. “Is this bad?”

“Uh, pretty soon, I guess. I need some

“Well……” he replied calmly. “It’s not good.”

equipment, it’s probably going to take

Humbled, I bailed the contents of the

some time, you know..…”

mash tun into a relatively clean bucket. We

“Okay cool, so I’m picking you up tomor-

unclogged the plumbing, I recleaned the

row and we’re going to a brewery supply

vessel, installed the screen, and then put

store.”

the mash back in. The heater brought the

With that, a week later I found myself

temperature back, the timer started, and

standing in his aptly named Garage-Ma-

once again, I was following in the foot-

Hall, preparing to embark upon my first

steps of the ancients, reveling in one of the

brew, under his strict and sage supervi-

gifts that yeast can confer upon mankind.

BREWERS JOURNAL CANADA

The transfer to the kettle, the sparging, it all seemed textbook. I was back on track. The boil completed, I began moving wort to a bucket… and got about 2 gallons less than expected. How the hell did that happen? A meticulous tracing of the fluid pathways offered no hint, but, eventually, we noticed the water in the hot liquor tank: it had a pronounced tint. “That’s never happened before”, said the equipment’s owner. “I’ve never brewed before” was my response. Not yet possessing a dispensing system (this has since been rectified), and forced to socially distance by a pandemic, I was tragically unable to midwife the birth of my first brew. My host dutifully nursed it through fermentation, cleaned my once virgin buckets, bottled it for me, and dropped it off. All I had left to do was wait. Wait and buy brewing equipment that is. Really, home brewing itself seems like a virus. It’s clearly contagious, relatively easy to transmit, and years of loving Craft Brewing have left me with stunningly low immunity. Finally, sampling day arrived. My brewing compatriot and I each cracked open a stubby bottle via a social media video app, reviewed the appearance, and took that first blessed sip. No baby is ugly in the eyes of their parent, but, I’m compelled to say that the recipe was good, and my tutors, even better. I was rewarded with a bracing hop bitterness, overlaid on a backbone of caramelly malt. It really is too bad we transferred that much of it into the hot liquor tank. The only logical solution is to brew it again.

brewersjournal.ca

SPRING 2020

GADGET CORNER: PLAATO EDITION

Tech #1 Plaato Airlock

understandable considering both myself

two friends, both avid home-

“Designed to optically measure the

day, and that we have 2 kids living on a

brewers. In Norway back in

generated CO2 PLAATO monitors the

steady diet of Netflix and Youtube. But

2015 they used the crowd-

fermentation activity and estimates the

how did we get to attempt 3 you ask?

funding platform Kickstarter to get their

gravity and alcohol content of your brew.”

Attempt #1 was clearly the Archer and not

vision off the ground. With their 1st prod-

My homebrew buddies jealously refer to it

the Arrow when I pitched into a bucket

uct, “The Brewers Airlock Reinvented” they

as my “Bubble Counter”.

that had no gasket. A complete oversight

LAATO is a young technology company known founded by

and my wife are on video conferences all

reached their crowdfunding goal in seven

by me that allowed the CO2 being

hours and plateaued at 700% of goal in 30

released to escape though the lid and not

days. Their 2nd product, the Keg Scale,

Pros

fully focused though the airlock. I lost the

Non intrusive

1st day of data acquisition rendering the

hour. With over 13,000 units sold to date

Easy to configure

unit somewhat useless for this brew. We

they clearly have tapped into something

Sleek design

have all seen our most temperamental

special.

Easy to navigate app

ingredient take its time nibbling away

Exceptional data display

slowly at the sugars right after pitching

Affordable and comparable to competitive

and adversely we have seen it rush to the

tech price wise

table and stick its face in the bowl like

met its crowdfunding goal in less than an

Cons

a pig at a trough filled with sweet spent gains.

Conductivity can be an issue

Given that I used a bucket I couldn’t get

Active fermentation in lower to average

a good visual understanding of what my

head space can cause faults

initial fermentation was like so sealing

Lack of info regarding best practices

the lid with masking tape would have only given me an approximation with

Review

SPRING 2020

no real idea of validity. I want to take full responsibility and call this missed

This is being written in early May 2020.

attempt a complete lack of my own

I cite that to point out we are still in the

common sense given my knowledge of

throes of the Global Pandemic that is

the fermentation process and a general

COVID19. Said pandemic has stretched

understanding of how the device interacts

many wifi infrastructures to their limits and

with said process, but I can’t help to feel

some days are certainly better than others

this could have been mitigated with some

in our house. This could have been the

“best use” messaging during the set-up

issue with my 3rd attempt.

video.

Yes you read that correctly. My most

I now know there are other resources

recent attempt was in fact my 3rd and

available on the website but I don’t feel

unfortunately based on low conductivity

it was made clear that I need to review

and my need to ferment on a different

multiple resources before getting started.

level and +/- 40’ from our router, it was

If anything this miss could be a product of

another fail. The wifi inconsistency is

set-up being a little too easy. Ah well. No

BREWERS JOURNAL CANADA

harm done. Strong hopes persisted for the

vessel with the Airlock on it 10’ away from

next brew.

our router, as our dreaded bandwidth

My second attempt was in a glass carboy

was fickle to say the least, we couldn’t

with the bung and the Airlock taped

maintain a connection. Unfortunately

tight. Fool me once right? The yeast was

having 2 young kids, big dogs, a wife that

bringing its A game (or “Eh” game for my

is amazingly patient with your “hobby”

fellow Canadians) right off the bat and

(read: obsession) until it invades her living

I was getting some really cool process

room, housing it in our busiest room just

insights within hours. The family went to

could-n’t happen. Never mind this doesn’t

bed and I sat up and had a few pints of

even take into consideration the quality

homebrew with my favorite new toy while

impact via the temperature fluctuations on

working on recipes.

the main floor with decent sized windows

The next morning, before my eyes were

everywhere.

fully open the Plaato.IO app was, only to

Though the trials and tribulations I think

find that the data had not been collected

the pros still far outweigh the cons and

since approx 6 am. Upon investigation I

if anything I hope my story acts as a

could see that the very active fermentation

cautionary tale so interested parties enter

had risen and entered the device which I

into using this Red Dot Seal winning tech,

can only assume faulted the optic sensor.

which is no small feat in the automation/

This time I wanted to clean it up and try

instrumentation world, with eyes wide

to extrapolate the subsequent data to

open and a stronger idea of some best

compare the inferred gravity to the actual

use practices. I have it on good authority

gravity with my hydrometer as it had only

that the PLAATO Team is working on

been offline for a couple hours, but at this

videos, and other interactive methods, of

point I couldn’t get it reconnected and all

educating existing and potential patrons

was lost.

about their tech, and I personally hope

This brings us to attempt #3 which

that this includes not only enhancing the

was influenced by me reaching out on

set up experience, but a deeper dive

Instagram for some insight into best

into the Troubleshooting section of their

practices by experienced Plaato users. A

website.

student of Niagara Colleges Brewmaster and Brewery Operations Course, a course

UPDATE - As this goes to print I am 2 days

that I am proud to say I regularly guest

into the next attempt to use the tech and

lecture at, said he had similar expe-riences

so far so good, I check the app a ridiculous

but when he split his 5 USG batch over 2

amount of times a day, and am currently

primary fermenters instead of the 1 he got

right in love with my “Bubble Counter”.

better re-sults. So here I am, using 1 glass carboy and 2 Fermonsters to house my 10

USG brewlength. Now I could employ all my leanings to date, but low and behold unless I had the

brewersjournal.ca

SPRING 2020

Tech #2 Plaato Keg Management System

Knowing what’s left in a keg has all the

that our electronics are accustomed to.

benefits you’d imagine from a planning,

A confusing point that I’d be remiss if I

“when do I need to keg and carb that next

didn’t bring up is conductivity. It is perfect.

batch”, and consumption, “the fellas are

I have never had an issue and it sits

“The PLAATO Keg is the world’s first non-

coming to watch the fights tonight so I

directly beside where I have had issues

invasive beer management system. It fits

bet-ter not Tap Out”, standpoints.

with my Airlock and this device is a fridge!

all Homebrew Kegs and lets you know

However a seemingly unspoken benefit

Clear-ly the 2 devices have different

how much beer you have left.”

that I gleam from the Scale is it can

wifi infrastructures, likely due to their

support moderation. If after the kids go

environments and real estate availa-ble,

to bed I decide to have a homebrew and

but they would do well in my opinion to

Very easy to set up both initially and

watch a movie with the Missus,

bridge that gap if possible.

tare’ing during keg swaps

I weigh the notifications on my smart

The other quasi-negative aspect, being

Shares the same base app as the airlock

watch against my plans for the next day.

delivery, speaks to the fact that PLAATO

Exceptional data display

Am I teach-ing a kids class of enter a

is essentially victim of their own success.

Non intrusive

random sport here _____? That growler

They are not yet a Fortune 500 company

Pour by pour notifications

esq volume was probably enough. The

so none of us should be surprised by the

Durable

wife is taking the kids to a work function

lack of a massive warehouse stocked to

Incredible accuracy

that I am not obligated to attend? Well a

the brim with products waiting to ship to

Affordable

growler volume plus a couple pints might

eager homebrewers.

Pros

not hurt anything.

Cons

Another auxiliary benefit that I really like

Very high sensitivity

is the temperature display on the app.

Delivery lead times

My fridge is getting long in the tooth and

Review

needs fairly regular defrosting due to ware of the seal. I use this as a way to remain

This is going to be the short and glowing

motivated to clean the taps and the lines

review we’d expect from a Homebrew

every +/- 2 months which i just did in early

focused Tech company like PLAATO. I do

May. It was cool to track the operation of

not want to just gloss over this point. They

the fridge from +/- 24*c down to its proper

were conceived by Homebrewers, with

setpoint.

fellow Homebrewers in mind, and clearly

One of the only negative things I can say

have an understanding of our wants and

is that tech was initially too sensitive but I

needs that can only come from getting

think a patch has been applied to remedy

their hands dirty (or burnt, or sticky, or....

that. I used to get notifications that 0.09 of

well.....just dirty as well I suppose). My

a litre was poured when my fridge kicked

home-brew resides in a simple residential

on but the amounts never tallied against

grade 2 tap beer fridge and I cant wait

the overall volume.

till these are restocked so I can buy the

We have to remember that in many

matching unit. A bird can not fly with just

European countries, such as the birthplace

one wing. Well maybe in circles, but I

of the scale being Norway, many floors are

digress.

concrete and are not used to the vibrations

SPRING 2020

BREWERS JOURNAL CANADA

ool tech aside, what’s really special about PLAATO is how the insights are displayed through the app. It’s very easy to set up, very

easy to toggle between devices, and even shows insights across all live devices in the opening device selection screen. Being able to check on my brews, from anywhere, at any time (as long as I have my smartphone with me of course), and without having to build a pro-gram/platform to do so myself is one of PLAATO’s strongest selling features and it’s not directly connected to the individual devices. It’s clear to me that the PLAATO Team’s passion for brewing is legitimate. They love brewing and are motivated by positively impacting the final product of like minded Homebrewers across the world with their technology. I enjoy this fact very much as it aligns perfectly with what BREW4.0 stands for; Leveraging technology that most would only think is available at production level facilities to better the process we are passionate about. I see big things in this team’s future and look forward to following the development of new product(s) for homebrewers, and Craft Brewers alike, as they are currently working on a device that will bring the same level of the AIrlocks fermentation process tracking, through mobile devices, to Craft Brewers of all scales in the near future.

brewersjournal.ca

SPRING 2020

FROM JANES AND JOES TO ALL-OUT PROS AS BREWERS, MOST OF US HAVE CUT OUR TEETH IN THE FIELD OF HOMEBREWING. HERE, ERICA MCOUSTRA, HEAD BREWER AT ONTARIOâ&#x20AC;&#x2122;S STEAM WHISTLE SHARES HER OWN EXPERIENCES.

Name: Erica McOustra

Location: Toronto, Ontario Brewery: Steam Whistle

Time in professional brewing: 13 years Job title: Head brewer

Daily duties: Ensuring brews at both our locations are on track and helping to solve any issues, sourcing raw materials and organizing trials for product development or improvement. I liaise with quality and participating in taste panel, looking for ways to be more efficient in our operations, as well as ensuring the brewing team members get safety and operational training. That, and just generally taking credit for all their hard work! Time as a home brewer: For just under five years

Were you a member of a Homebrew Club? Yes. In my early career it was Trash, then later on the Swansea Homebrew club What was your favourite aspect of homebrewing? Challenging yourself!

What made you go pro? Linking ingredients and process to the flavours in the final product. Knowing that the science and art components would continue to challenge for a lifetime. The final product being a social beverage with deep rooted history and a great community of people behind it is a bonus. Life as a home brewer: First all grain brew was outside in winter on some second hand equipment generously donated by a homebrew club member no longer using it. We managed to boil ok but only realized we had no way to chill it late in the process. We threw snow in the kettle - what a laughable idea now! I canâ&#x20AC;&#x2122;t recall how that batch turned out but it was all about doing it wrong and learning from mistakes back then. There is so much more information available now. What keeps you busy now? New brand development and understanding our beer better in order to make improvements on existing brands with results from our new GC (gas chromatograph).

MAY 2020

BREWE 4.0 SUPPLEMENT