Brewers Congress guide 2017 by Reby Media

The premier gaThering of The professional brewing indusTry

Brewers C O N G R E S S

27 November 2017 - 8am to 5pm oNe great george street, LoNdoN

congress guide

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le ad e r

educate and inspire

t's a real privilege to welcome you to the inaugural Brewers Congress. We’re here today at One Great George Street, a fantastic venue in the nation’s capital, I’m sure you’ll agree. It is a magnificent, Edwardian building with a rich neo-Palladian and Baroque interior. Monday 25th October 1910 marked the date the foundation stone of this building was laid, followed by the official opening on 4th November 1913. There are memorials around the building for civil engineers who fought and died during the First World War. It was used for night-time fire watching on the roof during the Second World War. It was also hit a couple of times during the Blitz; fortunately both bombs burnt out before any damage could be done. But now fast-forward to 2010, when the building celebrated 100 years since that first stone was laid. At this point there were 1,026 breweries in operation in the UK. Now, in 2017, we edge ever closer to nearly doubling that figure with more than 1,700 breweries producing beer across the UK. In London alone there are now more 100 such businesses, with the equivalent of one opening every two weeks since 2016. And it looks like growth will continue to characterise this buoyant industry for a long time to come yet, too. It’s with great pride then to be hosting this event in the company of some of the leading and most influential industry figures from the UK and overseas. So I’d personally like to thank Sir Geoff Palmer, John Keeling, Nick Dwyer, Mike Murphy Robert Percival, Paul Jones, Jaega Wise, Richard Simpson, Gareth Williams, Russell Bisset, Phil Lowry, Alex Troncoso Colin Gihlespy, Alistair Taylor, Dr Bill Simpson, Stu McKinlay and Charlie McVeigh for speaking today. I’d also like to show my appreciation to the companies that have helped make today possible. So a big thank you to Simply Hops, Lallemand, Muntons, QCL, as well as Anton Paar, Brewers Association, Cara Technology, Cask Brewing Systems, Dixon Europe,

congress.brewersjournal.info

editor's choice John Keeling from Fuller's believes UK breweries should be looking closer to home for inspiration - page 14

Enterprise Tondelli, Erben, Hpe Process, Johnson Brewing Design, Kemtile, Moorgate Finance, Murphy & Son, Palmer Canning, Rankin and Rastal. We’ve enjoyed great success with our Brewers Lectures during this last year. These events have covered a diverse range of subjects and issues. We are doing that here today, too. So expect a focus on flavour trends as well as developments in ingredients and methodology. We are also addressing the business and branding side of working in a brewery, alongside much, much more. So thanks again for attending this, the first Brewers Congress. We want this event to become a staple of the brewing calendar, and hope it becomes a regular in your diaries, too. I hope you enjoy your day, and here's to a successful 2018 for you all. Tim Sheahan Editor

27 November 2017

co nte nt s

contents

27 November 2017 Meet the exhibitors 5- The leading manufacturers and suppliers that you'll find in the Great Hall

Floorplan 7- The companies exhibiting and where to find them

Meet the Sponsors 26- Lallemand 28- Simply Hops 30- Muntons 32- QCL

Hosted at: One Great george street, Westminster, London, SW1P 3AA

27 November 2017

Brewers Congress

e x hibitors

b r e w e r s

co n g r e s s

meet the exhibitors The Brewers Congress brings together some of the industry's leading manufacturers and suppliers from across the UK and overseas. Here are the companies that will be in town, ready to answer any queries or questions you may have.

QCL Scientific QCL supplies the brewing industry with equipment for improving quality control through chemical analysis and rapid-microbiology. The BeerLab provides fast, simple and reliable measurement of ABV, bitterness, colour, pH and many other parameters. It is supplied precalibrated, is simple to use and requires no maintenance. Simply Hops We really do use as much of the hop as possible. As well as providing the highest quality whole hops and the most carefully produced pellets, we also use extracts from all part of the plant to produce advanced hop products such as Antifoams, Head stabilisers, PHAs and so, so much more. Youâ&#x20AC;&#x2122;d be surprised how much you can get from one little plant and we have big plans for even more! Everything we provide is backed up by the Barth Haas guarantee, which is the last word on quality assurance in the industry.

Exhibitors Anton Paar Anton Paar produces laboratory and process

Gold Sponsors

instruments for breweries and the beverage market in general. The company is the world leader in the measurement of density, concentration and CO2.

Lallemand Supported by decades of long-standing

Brewers Association The Brewers Association is a

industry experience, an extensive support network

not-for-profit trade association that aims to promote

and strong technical expertise, Lallemand Brewing is

and protect American craft brewers, their beers and the

positioned to help your brewery achieve its growth and

community of brewing enthusiasts. It also offers a wealth

quality goals. Beyond an unparalleled global technical

of invaluable resources of breweries overseas.

support and expertise, we offer an extensive range of products, services and education.

Cara Technology Cara Technology specialises in process consultancy for breweries. We carry out technical audits

Muntons Muntons are a leading global player in the

of brands, production methods, production activities,

supply of malts, malt extracts, flours and flakes and

quality management activities and other aspects of

many other malted ingredients relevant to the food and

brewery operations that impact on production including

drinks industry exporting around half of its production. In

hygiene management and beer loss management.

addition Muntons also manufacture an extensive range of beer, wine and cider making kits, which are also sold

Cask Cask Brewing Systems offers compact canning

globally.

systems for small to medium scale craft breweries, wineries, cider mills and drink manufacturers worldwide.

congress.brewersjournal.info

27 November 2017

b r e w e r s

co n g r e s s

e x hibitors

Dixon Europe Dixon offers an extensive range of hygienic

Kemtile Kemtile primarily works directly with its

fittings, actuated valves and of hygienic hoses assemblies

customers to supply flooring and drainage systems

currently in use within the brewing industry. Its hose

and wall finishes. We are the number one specialists for

range now includes Heat Traced, Hot Water Thermal and

flooring and drainage for thefood and drink industry, and

Duplex hose assemblies as part of the standard range

we are working, or have worked with most of the industrys

along with a range of rubber, silicone, PVC and PTFE

major brands, including Coca Cola, & Arla Foods,

hose assemblies which can be custom made to exact requirements with accessories including wash down guns

Moorgate Finance Mash Tuns? Fermenters? Steam

and steam lances.

Boilers? Centrifuges? Canning lines? Whether you are a start-up microbrewery, setting up a craft bar, or planning

Enterprise Tondelli Since 1977 Enterprise Tondelli

your next phase of expansion, Moorgate Brewery Finance

have been suppliers of services, solutions and systems

is here to help you make it happen. It doesn’t matter if you

integrators of specialist equipment designed to meet

are 1BBL, 30BBL, or beyond, with over 30 lenders on our

the production requirements of the bottling, canning and

books excited to help a booming industry we can tailor a

packaging industries. Working with our manufacturers in

finance package for your needs.

Italy, Enterprise Tondelli supplies packaging equipment and services to the soft drinks and beverage, spirits and

Murphy & Son At Murphy & Son, our company ethos is

water, brewing and wine, dairy and food, pharmaceutical

built on over a hundred years of research into reliable

and chemical industries..

solutions for your bespoke brewing challenges. Each of our products are formulated and manufactured to

Erben The team at Erben provide support from start to

perform to the highest standard; ensuring you consistent

finish, with glass & closures, including corks, capsules,

results each time you brew. We are proud to supply one

aluminium screw caps, crown caps, wirehoods &

the widest range of brewing processing aids available to

sparkling wine foils as well as quality filling & capping

brewers of all sizes.

machinery. With Erben offices positioned in the UK, Europe, South Africa & the US, our business is truly

Palmer Canning Palmer Canning Systems provide

global, and with service being a top priority, reliability and

beer and beverage can filling and seaming technology

quality linked to extensive customer support packages

solutions to craft brewers and beverage canning

are key to our success.

companies. Palmer Canning Systems is a member of the Master Brewers Association, Brewers Association,

HPE Process HpE Process is an independent specialist

the Illinois Chamber of Commerce, International Metal

distributor of Pumps, Valves, Tubes, Fittings, Tank

Decorators Association, and founding member of the

Equipment and Product Recovery systems. For over 25

Latin American Can Makers and Fillers Association.

years HpE have been solving production problems for Brewing, Dairy, Confectionery, Soft Drinks and many

Rankin Rankin Brothers & Sons has been supplying

other industries. We have recognised that manufacturing

the Beers, Wines & Spirits industries with top quality

downtime was causing a loss of production and waste,

closures for the cask, keg and bottle. For the brewery,

costing businesses money. To break the vicious cycle

Rankin shives and keystones are rigorously tested to strict

great design and quick response is at the heart of our

performance criteria,reducing the risk of blow outs and

business.

leakers; no mean feat when you consider the variation in cask and kegs. A continuous development programme

Johnson Brewing Design Johnson Brewing Design has

enables the supply of the most innovative and high

over 20 years experience designing, manufacturing,

quality closure solutions at the best possible value.

installing and commissioning brewing and beverage systems throughout Europe and the UK. We manufacture

Rastal RASTAL created the brand-Exclusive Glass

complete brewing systems from 5 HL up to 100 HL,

concept in 1964: the inspiration behind the idea was to

We can design and install complete hygienic process

craft a uniquely designed drinking vessel that would be

systems for brew-houses, filtration, carbonation,

reserved solely (hence ‘exclusively’) for a particular brand.

packaging and clean-in-place (CIP). We also have many

The Bitburger goblet was the pioneering masterpiece of

years of experience in the supply and installation of Glycol

its kind, and it ushered in the unparalleled success story

chilling units, installing the pipework and temperature

of the Exclusive Glass! In today’s brand-conscious world,

controls for fermentation and conditioning.

the Exclusive Glass is an integral part of the marketing strategies of renowned beverage brands around the globe.

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Brewers Congress

Murphy & Rastal Lallemand Sons

Palmer Canning

Kemtile Palmer Canning Rastal

Lallemand QCL

Rankin

Enterprise Tondelli

Anton Paar Rankin Dixon Europe

HPE Process

Anton Paar

QCL

Erben

Cask

Murphy & Sons

Johnson Brewung Design

Simply

Hops Cask

Erben

Cara Technology

Muntons

Johnson Brewung Design

Simply Hops

Enterprise Tondelli

Moorgate Finance

Cara Technology

Muntons

Dixon Europe

HPE Process

co n g r e s s

Brewers Association

Moorgate Finance

b r e w e r s

Kemtile

e x hibitors

Catering and beer service

Screened service area

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27 November 2017

S pe a k e r

S ir

geoff

palmer

UK brewing is in good hands says Sir Geoff Palmer Sir Godfrey Henry Oliver Palmer, OBE, is a foundational figure of brewing science and is respected by people across the globe. 53 years after starting his career in beer, he tells us that the future of UK brewing is in more than capable hands.

here’s a recent Instagram post by Garrett Oliver, the venerable brewmaster at Brooklyn Brewery. The photo is of Oliver with Sir Godfrey Henry Oliver Palmer, OBE, at a recent awards dinner in Edinburgh and the

caption reads: “Sir Godfrey Henry Oliver Palmer, OBE, PhD, Professor

Emeritus of Heriot-Watt University, foundational figure

Sir Geoff Palmer (right) and Brooklyn Brewery's Garrett Oliver

of brewing science, Freeman of Lothian, human rights activist, and the recipient of the Lifetime Achievement Award 2017 at the Scottish Beer Awards, Edinburgh. Such

cereals and in 2003 he was awarded the OBE for scientific

a pleasure to spend some time with this total badass of

and charitable work. Palmer was knighted in the New Year

brewing.”

Honours list in 2014 for services to human rights, science

Praise from such a respected industry figure is all in a day’s work for Palmer, who has made an indedible mark

and charity. “I’m supposed to be retired but I don’t feel that way.

on the brewing industry and the wider human landscape,

I know my wife wouldn’t feel that way, either!” Palmer

too.

enthuses with his contagious laughter. If he’s not being

Geoff, as he is more commonly known, migrated from

asked for comment by the press on a myriad of different

to London from Jamaica in 1955 aged 14. And he has gone

issues, Palmer is delivering talks, presenting awards or,

on to have the most decorated of careers. Following the

indeed, collecting them. And he wouldn’t have it any

completion of joint PhD in grain science and technology

other way.

at Heriot-Watt College and Edinburgh University, and

Although he cites 1964 as the start of his career in

a post-doctoral fellowship at Heriot-Watt University, he

brewing, Palmer is as enamoured by the industry now as

joined the Brewing Research Foundation.

he was back then, 53 years ago. While the industry has

It was here he discovered the Barley Abrasion Process in 1969, a process patented and used by the

changed greatly, his views on what makes UK brewing unique have remained the same.

British brewing industry. He was also the first person to

He explains: “One thing we have always had here is

utilise the Scanning Electron Microscope to study malt

high quality barley malt. The industry has strong tradition

production in detail. In the late nineties he was granted

in that, and I was fortunate enough to be part of that in my

the Distinguished American Award for his research on

research at the start of my career.

27 November 2017

Brewers Congress

“Therefore, British brewers have always been blessed

I have been given awards and I have even been given

with good quality malt so if you are going to make good

an OBE which are all great, great, privileges. But to be

ale, you are talking about good ale malt. And much of my

honest, the best feeling is when I go into a supermarket

time was spent researching how I can produce a better

and see someone struggling when it comes to the

modified malt. I needed to understand the principle and

choices available to them on the beer aisle.

also then, to get the industry to understand. “You need to understand what the industry’s needs

“So I go up and ask what are they looking for. I don’t tell them i have studied brewing, I just listen to what they like

are. You can’t talk about it if you can’t understand it.

and make a suggestion that they will hopefully enjoy. I’d

Technology is science that works. So if you are doing stuff

like to think they will do something with that knowledge.

in brewing that isn’t working, the science is wrong. Simple as that.”

“But in reality, they will probably just go home and tell their family about the old Jamaican that was rambling on!” Going forward, Edinburgh-based Palmer is optimistic

Education and experience

about the UK brewing industry, evidenced in the changes he sees before his very eyes.

“The brewers I know now are the craft brewers. They

hen it comes to brewing, there can be the

are no longer part of massive corporations. They are

perception is that a lot is left to chance. It isn’t.

independent, doing things their own way and making

You may not understand the science but if it’s

a go of this industry. I have seen that change and I am

working, the science is right. The clever brewer and the

very proud. They are picking up the baton, meeting the

clever maltster understand that. Of course, I will exclude

challenge head-on and producing world quality beers,”

you from that way of thinking because you can gain

he says.

that without a degree in brewing as you can acquire that

Palmer concludes: “In life people talk about the

knowledge through experience, but I have even higher

cyclical nature of things. Sometimes there seems to be

expectations of brewers and maltsters that have studied

disconnect between the smaller breweries and the larger

it. I’m fortunate to have taught many of them. Alumni of

ones.

Palmer’s teaching include respected figures such as John

“But how did Young’s start? How did Guinness start? I

Keeling from Fuller’s and Palmer takes great pride from

have full confidence that some of the breweries we see

seeing former students enjoy long, successful careers.

today will go on to be the next one of those. They can

But he takes greatest joy from even simpler pleasures.

only get bigger and better, contributing to this industry

He explains: “I’ve been able to teach many people,

congress.brewersjournal.info

and to the economy.”

27 November 2017

S pe ak e r

russell

B isset

Northern monk's next chapter immediately fell in love. We launched Northern Monk (proper) at North Bar & Craft Beer Co Clerkenwell in October 2014. I can still remember going to Belgrave to line our stomachs with pizza prior to the launch. After months of sleepless nights and at times literally not being able to afford to eat, the tension and anticipation were high. After experiencing a number of issues with the first beers we cuckoo brewed back in 2013 we sent off our first batches for testing. To add to the tension, the results were coming back the night of the launch. It turned out that two of the four beers we were launching that night had issues with diacetyl. An issue that had haunted us in our past. That moment remains one of the most challenging we’ve experienced as a business. We would literally have

Russell Bisset has helped lead Northern Monk to become one of the leading lights of modern UK brewing. Since launching in July 2013, the brewery has become an award winner at the prestigious World Beer Cup. It is also renowned for the work it does in-andaround the Leeds community it is part of through its Patrons Projects beers, oneof-a-kind collaborations showcasing local creative talents. With the introduction of its successful Hop City and Dark City events in 2017, the team have shown they are a dab hand at festivals, too. Below, Bisset tells us the story of Northern Monk.

gone under if we did not sell those batches. So, we put a brave face on and tried to enjoy the night as best we could. We’ve since thrown away numerous batches of beer after making a pact that we would never release a beer we felt was faulty or was within a 10% threshold of where we wanted it to be, unless the livelihoods of ourselves or our employees depended on it. We started on a 10BBL (ten barrel - 310 gallon) Marlex kit with 3 X 10BBL FVs (Fermenting Vessels). We quickly added a further two FVs built by a friend who is an incredibly talented metalworker, who also made all the furniture in The Refectory (thanks Rory). After just over a year we added another FV and a further 6 CTs (Conditioning Tanks - enough with the acronyms already! Ed.) supplied by Marlex. To some extent our expansions have always been dictated by finding properties close to The Old Flax Store, which is why we soon began renting extra warehouse and office space in an industrial unit round the back. But we’ve always worked to our capacity and have never

been able to fulfil the demand for our beer. We looked at hat started as a dream in 2008

adding a further two external FV’s to our set up at The Old

became a reality in 2013. Based out

Flax Store but ultimately the team decided the logistical

of a parent’s cellar, Northern Monk

challenges this presented meant it wasn't worthwhile.

Brew Co was launched at The Sparrow Bier Cafe in Bradford. We

started with just £5,000 passed down from Granny Bisset

And so I had a quick scout for properties and once again found the best option we were likely to get locally. It quickly became clear it was time for the next big move…

and started brewing at Hambleton’s in Ripon. We quickly

We’re really stoked with the progress we’ve made

realised that cuckoo brewing was not for us so decided to

since 2013 and feel our beers have continued to evolve

focus on collaborations and we remain eternally grateful

with us. In that year, we (somewhat naively it could be

to the breweries who gave us a shot across the country

said) we set out to make some of the best beer in the

as we tried to eke out a basic income by holding pop-up

world with little resources and little experience, gypsy

bottle shops at farmers markets and selling our share of

brewing on that small trad kit in North Yorkshire. Just over

the collab beers.

three years later and with over 1000% more capacity and

In 2013 we took on investment from a friend’s father and found The Old Flax Store the same year and

27 November 2017

only the experience gained in the time since, it’s the same raison d’être that gets us out of bed each morning.

Brewers Congress

N ick

dwyer

S pe ak e r

You’ve got a designer, now work with them

Breweries taking on designers is a great thing, but you need to work with them and trust them in order to get the results you want, explains Nick Dwyer, creative director at Beavertown.

this year, as well as tweak and rebrand some of the core. Working with Mike from Stillwater Artisanal on the ‘Skullwater’ design and Andy at Firestone Walker on ‘West Side Beavo’ were great for different reasons as they represented different elements of collaboration.” Both of those designs received a great deal of positive feedback from consumers, and Dwyer adds that it’s

ick Dwyer, creative director at London’s

important to avoid resting on your laurels and keep

Beavertown Brewery, has already been

pushing yourself creatively.

involved in nearly 60 unique projects in

He explains: “When you look at a beer fridge now,

2017, and we have still have three months

it is simply outstanding. It is like looking in a rainbow.

of this year left.

Breweries are putting in more time and effort into

A wealth of new beer releases, a myriad of

collaborations, the hugely successful Beavertown

ensuring their beers standout as much as possible. “We’re also seeing breweries take on designers

Extravaganza and partnering with clothing brand M C

when they wouldn't have before. It’s great to see and if a

Overalls are the main reasons Dwyer had been kept busy,

brewery was debating doing it, I would implore them to

but you’d be hard-pressed to get him to highlight one

take the leap. But it’s not straightforward.

high spot of the year gone by. “I’m always looking forwards, not backwards. When

"People need to talk to each other. You can’t be your own island when it comes to design. You should have a

you’re fortunate to be involved so many interesting and

very good idea of what you want from your branding and

exciting projects, you rarely have time to fully assess and

you need to communicate but at the same time, don’t

appreciate what has gone before,” he explains.

step in half way through. Have faith in your designer from

Dwyer adds: “We’ve worked on so many new designs

congress.brewersjournal.info

the get-go or they will be afraid to give their best.”

27 November 2017

S pe ak e r

colin

gilhespy

Talking beer and business further expansion planned next year, too. “2017 has been big for us because we completed our long-held ambition to directly supply all parts of the UK with the full Cave Direct Portfolio. At the end of the summer we opened our fourth depot, up in Newcastle, to supply the north-east and Scotland,” he says. “That’s in addition to our Bristol warehouse that opened this time last year, our Manchester hub that opened in 2013 and is flying, and of course our mothership down in Kent, which opened in 1979!” He adds “As well as adding depots we’ve been developing them all, adding cold storage in Kent and Bristol so we could care for our hoppy beers better and

2017 has been a year of significant development of Cave Direct, completing its long-held ambition to supply all parts of the UK with the company’s complete portfolio. Now it’s time to push on even further, explains Cave Direct founder, Colin Gilhespy.

also start selling cask for the first time in our history.” Gilhespy is also keen to point out that Cave Direct that has signed a 25-year lease on a 3,000 sqft shell space in a Hackney Wick Warehouse that the business will transform into a bar, bottleshop and blendery. This will house 20 taps and around 700 beers in bottle and can. Impressive stuff. He explains: “We hope this will become a mecca for all things beer whilst also acting as a school of excellence for our trade customers who can undertake everything from

sensory training to cellar tech courses. The bar is under think all brewers know that however good their

our Beer Merchants brand, which has also benefitted from

beer is, it can still be ruined by not being cared for

us prising Luke Kulchstein away from Brewdog to be the

during delivery, storage and serving. One of the

driver behind our online store.”

driving factors for us opening four UK depots is for the customer and product care this allows us

to offer,” explains Colin Gilhespy. Cave Direct’s founder is passionate about beer and in his own words, “It has been my life!”. Gilhespy takes pride that the business doesn’t make

And on that note, Gilhespy has some words of advice for breweries wanting to work with Cave Direct in the future. “We’re very selective about who we work with so it’s a difficult. First has to come the beer – it’s got to be delicious, well branded, consistent and competitively

deliveries via other wholesalers or couriers. Instead they

priced. When you have some of the world’s best

like to deliver with its own trucks and with their own

breweries on your books, anyone new we work with has

drivers so every brewery they work with is offered exactly

to offer something truly special,” he says.

the same levels of logistical control. “Both the account and the end customer get a better

Gilhespy adds: “But it’s also down to relationships. We have worked with some of the same breweries

experience if make sure delivery schedules are in place,

since the 1970s and we wouldn’t be able to do that if we

stock control is monitored and technical services are

didn’t like and trust them, so we always make sure we

offered. A knowledgeable sales team and brand support

know the people we work with so we can grow together

are all part of the service too,” he adds.

and support each other. So I guess that means get the

Gilhespy is in good spirits, and he has every right to be. 2017 has been a very positive year for the business, with

27 November 2017

product right, run your business right and we’ll be very happy to talk beer and business!”

Brewers Congress

paul

jones

S pe ak e r

The here and now pursue three distinct styles of stronger IPA, all featuring a rotating range of new season hops at their best, and the low bitterness presentation that has resonated with drinkers. And the year previous it polled Twitter users on what standard can size could work best for their beers going forward. Despite 330ml winning with 48% of the vote, Cloudwater opted for 440ml as standard. Fast forward little more than a year and breweries across the UK have followed suit, using that size vessel to distribute their

Paul Jones is the co-founder and managing director of Cloudwater Brew Co. Celebrating its third birthday in February 2018, it’s now hard to envisage the UK brewing landscape without the Manchester brewery as part of it. Awarded 5th best brewery in the world for the year 2016 at the prestigious RateBeer awards, Cloudwater continue to goes from strength-to-strength with its ever-evolving family of beers.

beers to both the off- and on-trade. You sense they made the right call. But for Cloudwater, it hasn’t taken long in its relatively short life in business for such decisions to be vindicated. It enjoyed huge success at the last RateBeer awards, picking up seven awards for its beers before the ceremony had even got going. However, it was the move from the accolades received in 2015 to being named fifth best brewery in the world that really helped further cement their name on the brewing map. “Regardless of any accolades we’ve received so far, and might receive in the future, we’ve still only one goal, the same goal we’ve had that fired us up to start in the first place – to make the best beer we possibly can,” Jones explains. “I hope it’ll be our life’s work,

t says a lot about how far Cloudwater has come in

and it will undoubtedly take so much more planning,

its formative years that the brewery only released

critical thinking, process improvement, reality checks,

its first beers in March 2015, such is the impression

confidence, honesty, self belief, off flavour training, thirst

the Manchester-based business has made in that

for knowledge, and all the other things that I guess

short time.

helped get us this far so soon.”

The brewery has made its name for producing top-

He adds: “We’re so incredibly grateful for the

quality beers, either on its own or with an ever-increasing

recognition from British beer lovers up and down the

collaborative base. Cloudwater isn’t afraid to go against

country, and solemnly promise to keep pushing on even

popular opinion either, though.

harder than we ever thought we could. I hope there’s

Earlier this year it announced that it was to end its incredibly popular series of Double IPAs to enable to to

congress.brewersjournal.info

a long road ahead of us, and that we make ever fewer mistakes in pursuit of ever better beer.”

27 November 2017

S pe ak e r

john

keeling

Let’s look closer to home for inspiration

The UK brewing industry is still too “slavish” to the US, and needs to start looking closer to home, says Fuller’s John Keeling.

The beers, which are available at Waitrose this month, are the result of six members of the Fuller’s brewing team partnering up with each brewer. Keeling adds that such projects were the “best side” of collaboration. He says: “Seeing our young brewers working with other

breweries, developing themselves at the same time was K breweries should do more to stay true to their roots and avoid the temptation to

very rewarding. It’s the best side of collaboration. “I refuse to do a collaboration when a member of

frequently look to the US for inspiration,

our sales team come in and tells me that they've met

explains John Keeling from Fuller's.

someone and we should do a brew with them.

He when it comes to brewing

inspiration, the balance is far too skewed. He explains: “When you look at craft breweries in the

UK today, I would say that 80% of their inspiration comes from the US when only 20%, if that, comes from closer to

“These relationships need to come through the brewing team, nowhere else. You talk to people, you meet people, you find out common ground. And then you build from there.” Keeling speaks today, asking if brewing is an art, or a science.

home. “I think this industry here is still too slavish to America.

He adds: “With beer, there is quality and consistency

We need to develop our own identity and our own beer

plus flavour and character. For a great beer you need

styles should be at the forefront of that.

them in perfect balance. If anything is lacking then you

“We also need to capitalise on the newfound popularity of beer but we need to do that without

don’t have a great beer. “Look at the Budweisers and Guinness of the world.

throwing the baby out with the bath water and ignore

Quality and consistency is there but the beer has lost its

quality beer and styles produced in the UK, too.”

personality.

Fuller’s recently announced that it had worked with

“But you could also name start-ups that look at flavour

Moor Beer, Marble and Hardknott, as well as Cloudwater,

and character but you just don’t know what you are going

Fourpure and Thornbridge on a new collaboration six-

to get when you try that beer. It’s a delicate balance.”

pack, ‘Fuller’s & Friends’

27 November 2017

Brewers Congress

phil

lowry

S pe ak e r

Let’s do more to support the pub trade The struggling pub trade needs the support of brewers now more than ever says Phil Lowry, Europe and Africa sales at Simply Hops. And breweries need a stable pub trade for their own long-term security. or to share an Imperial Stout over desert. However, we need to emphasise the attributes of many beer styles so that any beer drinker can go to a cold shelf at the bottle store or pub and be informed over about the type of beer they’re looking at, and the best way to enjoy it. Lowry argues that a better educated drinker will become a more discerning drinker and a more loyal

customer. ubs need more support and we need to

The years ahead will be different to the rapid

help them get people back into them. They

flourishing of the past decade. It is more likely to be

are a heritage point for the UK and we

characterised by amalgamations and buy outs.

simply can’t stand by and see the demise of that,” says Lowry.

He says that brewers can start to help themselves by

looking more closely at how it supports the on-trade. He adds: “We need to impress on our civic leaders, that a small brewery can and will be a tourist attraction, a brand ambassador for your community and more. They

He adds: “We need to have a chat amongst ourselves about legacy, how successful new breweries are going to continue into the next generations, whether buy-outs, sales, share offers, or whatever financial machinery is used; that those that took the gamble did the hard work see some reward for their efforts. “We have a lot of hard decisions to make, it’s not going

should support it as such, much like the community

to be as easy as it has been in recent years. There will be

leaders in the US do.”

some brands that continue to rise above and move to

Lowry, who handles Europe and Africa sales for Simply Hops, also called on breweries to continue the education of drinkers. “We need to be able to talk to all and everyone. We need to engage with them. “I’d like to see us double down on our expenditure on quality education, to be educating toward the broad spectrum of what beer can do.

the next level. But with those that don’t, I think some will disappear and you will also see some amalgamating. “I don’t think that is a bad thing. It’s better thing in the long run rather than have two breweries fumbling around hitting heads against each other, especially if one has a better brewhouse. "If you leverage both, the power of two is clearly better.”

“There can be a great time to enjoy a hefty can of DIPA,

congress.brewersjournal.info

27 November 2017

S pe ak e r

stu

mckinlay

We need to educate consumers on price

The brewing industry needs to work together to collectively educate the consumer of the price of beer, explains Yeastie Boys co-founder Stu McKinlay.

also need to ensure best-in-class beer gets the credit it deserves by the wider public, too. He says: “In general, you can buy the best beers in the world at an agreeable price. So you can get an amazing, world-beating example of a style for less than £10, or something like that.

cKinlay says he has “had enough” of

“But all people see is the pricetag. Not enough people

consumers complaining about the cost

see what they are actually getting for their money

of beer but admits the onus lies with

because they still assume beer is a commodity product

the brewing industry to change that

that should cost next to nothing. We need to change the

mindset.

perception.”

“It’s not easy. People think that lots of breweries are

McKinlay says his own company’s decision to switch to

printing money and sleeping on beds of it, but that’s not

canning their beers is “without a doubt” the best decision

the case. We need to collectively educate the consumer

Yeastie Boys has made.

on the pricing of a beer and to explain why it costs what it does,” he explains. McKinlay adds: “People that complain about a beer on the bar costing 25% more than the macro beer next to it, because most still don’t know why it does cost that bit more. We need to change that. “These people will avoid a well-made, craft beer

The company has tripled sales in the last year, secured new accounts and started working with wholesaler Matthew Clark to complement the work it does with other distributors. “We are continuing to build a team. We are raising capital and we are growing. In the past we have done things on a very lean basis but I’d like to be in a position

because it costs a little bit more but then happily pay

where we have around six to eight people on our UK

a tonne for a glass or bottle of wine without a second’s

team next year.

thought. Why? Because they correlate the cost with the

"Forming strong relationships is essential, and we want

product they are consuming. The same needs to apply

to stay engaged with consumers so growing the team will

to beer.” By changing the consumer mindset on price, we

help that,” he explains.

27 November 2017

Brewers Congress

charlie

mcveigh

S pe ak e r

You Need to Keep Pushing the Envelope

Charlie McVeigh started this year with 10 pubs in the Draft House stable, but he’s ending it with 16 thanks to the group’s acquisition of six Grand Union sites in the nation’s capital. With the first three of those, Kennington, Camden and Paddington, now open, McVeigh says it’s time for a “brief pause” before continuing his mission to give consumers pubs that offer ‘Good Food, Great Beer, Real People.’

people to respect. We’ve not solely taken on bricks and mortar,” says McVeigh. He adds: “Our identity had remained the same since we started this thing back in 2009. At its core, we want to run great pubs and I think we are doing that. When we open a new pub, we don’t impose ourselves on the local market, we try and reflect it. “So that’s why we let each team buy the beer for their pub. They know their customers and they know what works and what doesn’t. There’s no point telling people what to do. Everyone here has a passion for what they do and they have a true love for beer. It’s been a hectic year for McVeigh and the Draft House team and he acknowledges the task they’ve undertaken.

e’ve opened three pubs in 12

“I’m proud of what we’ve done but this game is such

weeks so maybe it’s time for a

a moving target. I suppose it’s some sort of psychosis

brief pause before we go again,”

as you don’t do really do this unless you are a bit mad.

explains Charlie McVeigh, founder

Taking on new sites has been great but in reality, the

of the Draft House family of pubs.

market is so fierce and you need to keep pushing the

But you get the impression that it won’t take long for McVeigh to want to get back into the thick of it. In July of this year The Draft House announced that

envelope. Standing still isn’t an option,” he adds. And for McVeigh, having a great team on board is an integral way to keep the company moving forward.

it had bought six new pubs as part of its acquisition of

“Engagement is key. We have a great team at The

the Grand Union Group. Since then, sites in Camden,

Draft House and we don’t look upon the beer we sell as

Kennington and most recently, Paddington, have opened

just another product. People are proud of what they are

while Farringdon, Chancery Lane and Wapping are next.

doing, they’re competitive when they see another pub in

“People tell me it’s great that we’ve taken on these six

the group getting a beer they didn’t and they love being

sites. But it’s far more than that, we’ve got cultures and

congress.brewersjournal.info

around beer. And that’s a good thing."

27 November 2017

S pe ak e r

mike

murphy

Hunting what’s next he wasn’t old enough to buy it himself in stores or in bars. “I didn’t realize I would become a brewer until later. In 1999, after I finished Landscape Architecture studies, I moved to Rome Italy for a woman. She owned an “Irish style” pub and I ended up getting the bright idea to start a little brewery. So in 2000 I opened Rome brewing company where I brewed mostly IPAs even though in Italy, at the time, IPA was unheard of at the time,” he explains.

"We are only as good as our last beer” is an attitude Mike Murphy, brewmaster at Norway’s Lervig Aktiebryggeri, has long adopted to his craft. Responsible for some of the most well-regarded beers produced in recent years, Murphy’s stock continues to rise further with each new Lervig release.

Murphy moved from Italy a good few years later and for that, the global beer scene can be thankful. His brewing CV includes Mikkeller’s Beer Geek Breakfast and he’s worked with figures such as Mikkel Borg Bjergsø, Jeppe Jarnit-Bjergsø, Shaun Hill and Andreas Kissmeyer. But from 2010, Lervig has been Murphy’s main focus. “We push the creative limits of brewing while making sure we have a healthy supply of refreshing beers to ship throughout Norway and beyond,” he says. “Lervig’s people are what makes this brewery even more special; you’ll find an international team within its walls bringing

e are constantly pushing the

a global perspective our brewing process, and working

boundaries of brewing for both

hard to make sure that Lervig keeps producing the quality

everyday people and craft beer

craft beers you’ve come to expect.”

lovers alike. Our goals are to brew the best beers in the world, we like

Beers such as Lucky Jack, an American Pale Ale, Hoppy Joe and Sour Suzy have become staples in many

to work outside our comfort zone as well as combine our

bars and bottle shops. While more recently, numbers

creativity with the years of craft brewing experience that

including the hop-forward Tasty Juice and SuperSonic,

our brewers have. Everyday we work harder to deliver the

as well as universally well-received collaborations such

quality our customers expect from Lervig.”

as Sippin’ Into Darkness with Ohio’s Hoppin’ Frog have

Mike Murphy is the brewmaster at Lervig, an independently owned and operated craft brewery located in Stavanger Norway. They produce a wide range of beers from easy-drinking pilsners and pale ales, barrelaged barley wines and sour beers. Born in 1972, USA and raised outside Philadelphia,

ensured the Lervig name is one synonymous with quality. However, with a frenetic and successful 2017 drawing to a close, Murphy is already looking at what’s next. “Last year the big thing in beer was having fruit in an IPA. In 2017 it's hazy and low bitter IPAs that have huge hop character, something I have always been searching

Murphy began home brewing in 1991, aged 19. He had

for. But next? Mixed fermentation beers, beers with lower

discovered that he could make beer at home and knew

flavour and higher drinkability, and Hazy IPA’s. I hope.”

27 November 2017

Brewers Congress

robert

percival

S pe ak e r

Diversification in Fermentation it. We have quality raw materials and fantastic knowledge here, so let’s celebrate it and retain it.” Dealing with a wealth of breweries in his role at Lallemand, Percival has observed some marked changes taking place in recent years. “The UK is historically around five- to 10 years ahead of many other parts of Europe when it comes to engaging with the macro trends of craft brewing. It’s exciting for a consumer but also for companies like us,” he explains. Percival adds: “We are seeing a great change in the actual yeasts and products people are ordering for their beer production. Previously products such as our Nottingham Ale Yeast were the go-to. It’s a no nonsense British ale yeast but as time has gone on, that spectrum has diversified. “We’re seeing diversification in fermentation, not just

The UK brewing industry is an exciting place to be in 2017, but we are still following the US too closely and have lost some of our identity as a result. We have something unique to offer, so let’s show people that, says Robert Percival, technical sales manager for Europe at Lallemand.

with smaller, newer breweries but with older regional breweries, too. We’ve worked with them and been approached by those wanting to diversify the flavour and styles they can offer. And yeast is an essential part of that.” Percival attributes much of Lallemand’s success to the investment it carries out in research and development. The launch of WildBrew™ Sour Pitch, a ready-to-use dried bacteria, a strain of Lactobacillus plantarum and a stable dried version of the New England strain are two examples of this. He explains: “We started the R&D on these 18 months

ago so a challenge we have is the time it takes to get was at a recent awards event in Scotland where

these projects to a global commercial scale. It’s one thing

Garrett Oliver, brewmaster at Brooklyn Brewery

predicting what the next big trend is, and having the

was asked what people in the US thought of the

products to cater for that, but what’s key is driving and

Scottish brewing scene.

fuelling those trends. We want to be opinion formers, too.

His response was blunt: “They don’t think it

“That’s why we’ve invested so much in brewers joining

exists. All you’re doing is copying US styles and that’s not

our team. We want to find the right products, processes

what we want. We want to drink rich, malty wee heavy

and techniques to drive us forward. Rather than being

beers and heather ales.”

on trend, let’s help drive trends. It’s a huge opportunity

It probably wasn’t what the room wanted to hear but according to Robert Percival, Oliver was right.

for suppliers and we have a responsibility to drive the industry forward.”

“We are following the US too closely and if we

Robert is a qualified brewing professional with

continue to do so, we’ll lose more of our identity than

extensive experience in quality and technical roles in

we already have. We have too much quality here to

beer production, having been a Technical Brewer and QA

not become a poor imitation of what US breweries are

analyst, with quality experience across manufacturing and

producing,” he explains.

packaging for both multi-national and regional brewing

Percival adds: “Let’s be honest, we have much that is unique to offer drinkers both in the UK and overseas.

companies in the UK. Now working for yeast and bacteria specialists

I look at countries like Italy and Spain where I feel

Lallemand as technical sale manager for Europe, he was

that they’ve done a better job in embracing tradition,

the IBD young brewer of the year 2013/14 and is an expert

techniques and flavours more effectively than we have.

in the fields of fermentation and cask beer production. In

“But equally, I know we’re having conversations where this issue is being recognised and people want to rectify

congress.brewersjournal.info

2016 Robert qualified as a Doemans Beer Sommelier via the World Brewing Academy program.

27 November 2017

S pe ak e r

bill

simpson

Stop playing Russian Roulette with beer allow disease-causing microorganism to grow within it, and survival of such microorganisms in beer is poor compared water. In addition, the risk of consuming toxins from beer, mould-derived “mycotoxins” for example, is really low. As a result, the chances of getting sick from drinking beer is vanishingly small. And there’s a reason for that. Beer has certain chemical and physical characteristics which make it safe. These include: low pH value, moderate alcohol content, presence of antibacterial compounds derived from hops, low nutrient levels (sugars, amino acids, trace metals etc), the absence of dissolved oxygen, and the presence of quite high concentrations of carbon dioxide. On top of

Beer’s reputation as a “safe” beverage spans thousands of years. But it could so easily be undone by one “innovative” brewer, trying something new. Someone who doesn’t know what they don’t know, warns Dr Bill Simpson, executive director at Cara Technology.

that, it’s made from varieties of cereals (usually barley) that have a long history of safe use. Barley is converted into malt using a process that’s been around for centuries. And beer is fermented with strains of Saccharomyces yeasts that don’t present a risk to human health.

Innovation and the safety advantage

ut “innovation” presents an opportunity to

overturn the safety advantage which beer has

think the main issue is that many new entrants to

long enjoyed compared to water. For example,

the industry don’t know what they don’t know. In

there’s an emerging trend for brewers to “forage” for new

fact, the problem is not confined to those who are

yeast strains, Rather than use species and strains which

new to the industry. There are many people who’ve

have a long history of safe use, they’re hunting around

been around for quite a while who know what they

in the environment for anything they can find that might

need to know to make good beer, but don’t know much

produce “interesting” or “novel" beers. Almost all of those

about how things work, or what to do when things go

“new” yeast strains are going to be safe. But what about

wrong.

the one that’s not? What about the one that produces a

One of the great features about modern brewing, and

toxin that damages people’s kidneys or raises their blood

particularly craft brewing, is that people are prepared to

pressure to dangerous levels. That’s going to be bad -

try new things. They are risk takers by nature. Taking a

potentially really bad - for the people who’re drinking that

risk when you know what’s at stake is one thing. Taking a

beer. But it’s also going to impact the people making and

risk when you have no idea what the outcome might be

selling that beer, as well as the industry at large. For those

is something entirely different. It seems to me that some

who think things like that never happen - “no-one’s ever

people in the industry are playing a game of Russian

died from drinking beer”, try Googling “arsenic incident

roulette right now; the problem is, they don’t know it.

beer”. Several thousand people in England poisoned from

Let’s take a hypothetical case. Beer is inherently a “safe`’ drink. In fact, from the perspective of the risk of getting sick, it’s safer than water. Tap water in the UK is

drinking beer, with more than 100 dead. The victims of “innovation”. Beer’s reputation as a “safe” beverage spans thousands

safe due to the use of chlorine as a biocide. But drinking

of years. But it could so easily be undone by one

tap water in many other countries carries a risk of

“innovative” brewer, trying something new. Someone who

gastrointestinal upsets and worse. Beer generally doesn’t

doesn’t know what they don’t know.

27 November 2017

Brewers Congress

richard

simpson

S pe ak e r

Making a Mark regardless.” And on the beer front, Simpson is excited by the ever-changing and evolving number of beer styles UK breweries are producing. “It’s no secret that sour and wild beers continue to take off, and that’s fine by me! There’s a good amount of people doing it and I think that many breweries’ barrel ageing programmes are maturing so there’s more beers seeing the light of day as a result. These beers also dovetail with super popular, very hoppy styles that continue to thrive both in the UK, and overseas,” he adds. As the UK brewing landscape changes, so has Simpson's own role at the business, which reported a solid set of results for 2016 following ongoing infrastructure investment and global sales.

The brewing industry is a major part of Simpsons Malt’s business and its vice chairman, Richard Simpson, is determined to continue to grow alongside its impressive customer base in the UK, and beyond.

“Things have changed, for sure. My role previously was principally in the HR side of things. I said I’d do two years there and ended up doing 10. But once I left that role I immediately felt 10 years younger!” he laughs. But despite wanting to do more on the IT side of the business at Simpsons Malt, he begrudgingly admits that his boss Mark’s first and best decision was to ban Simpson from the server room. “He’s probably a great manager just for doing that! But

on a serious note, as vice chairman, marketing was the ichard Simpson is a man on the go.

type of the role I wanted to concentrate on. However,

Whether that’s visiting a customer in Essex,

knowing things were changing with my brother Peter, it

carrying out duties for The Maltsters’

was important to look at how we could bring someone

Association of Great Britain or attending

else on board. Peter did an amazing job in identifying

trade events overseas, you’ll be hard-

future stars such as Beavertown, Magic Rock and

pushed to catch him stationary for too long. “Visiting the Great American Beer Festival recently was

Thornbridge, so getting the right person was a priority.” That person came in the form of Jamie Ramshaw,

fantastic because the flight gave me an opportunity to

who took on the role of UK technical sales manager at

sleep!” he enthuses.

Simpsons Malt earlier this year.

But having your presence demanded at events and

Based in Tivetshall St Margaret Maltings, Ramshaw

breweries across the globe is the price paid for providing

heads up the sales division for the UK, focusing on

quality malt that many companies have come to rely on.

England and Wales, bringing a wealth of brewing

“I love speaking with the breweries we work with as they are always looking for something innovative and

knowledge, experience and enthusiasm to the role. “Jamie was someone we always talked about when

something new. I feel that some of the key strengths

it came to this role. His focus is the UK but his technical

brewers have is their flair for innovation and their respect

knowledge is fantastic so I’m not shielding that from the

for raw materials,” Simpson explains. “Whether they

rest of the world, either,” says Simpson. “It’s important to

are looking to produce a lager, or turn their hand to a

have the right people, exciting plans and be involved in

New England-style IPA, the desire and drive is there

innovative projects. I think we do that."

congress.brewersjournal.info

27 November 2017

S pe ak e r

alistair

taylor

Know the Rules To help producers avoid upheld complaints –and so avoid the cost of them being removed from shelves and redesigned - we are encouraging producers to use our free resources. These include a free, confidential Advisory Service that can offer advice at any point of the design process. We can get back to you in 48 hours and, by running labels and packaging past our team, you can get peace of mind that your drink is unlikely to be subject to an upheld complaint (although we can’t promise that any drink won’t be complained about). The Portman Group is funded by ten member companies who represent every sector of drinks production and collectively account for more than half the

We know that rules and regulations aren’t the exciting part of launching a drink onto market but if an alcohol drink is sold in the UK, it must comply with the Portman Group’s Code of Practice. And there’s a number of ways it can do that, explains Alistair Taylor, compliance manager at Portman Group.

UK alcohol market.

to provide significant funding for Drinkaware’s education ere at the Portman Group, we’re doing everything we can to help small,

of alcohol and have pioneered a number of innovative initiatives to educate the public about responsible drinking. These include unit labelling, the widespread promotion of responsible drinking messages and bringing about the creation of Drinkaware, an independent charity, which is now the main source of consumer information on responsible drinking. Portman Group members continue and campaigning work. The Portman Group believes that a targeted approach

independent brewers be both creative

with a focus on education and prevention is more

and compliant with rules. In recent years,

effective than blanket controls in tackling alcohol misuse.

the alcohol industry has seen explosion

Alcohol harm reduction measures should target the

of new, small, independent beer and spirits producers. These producers understandably want to stand out on

shelves and, as Nick Dwyer of Beavertown has said an interview with this publication, they have hired designers to create eye-catching labels and packaging. While a lot of producers are getting it right, some are using designs and marketing techniques which push at the boundaries of what is acceptable under the Code, making them vulnerable to complaints. We know that rules and regulations aren’t the exciting part of launching a drink onto market but if an alcohol drink is sold in the UK, it must comply with the Portman Group’s Code of Practice.

They recognise that they have both a responsibility and a major business interest in reducing the harmful use

27 November 2017

minority who misuse alcohol rather than the majority who enjoy a drink responsibly. The following values and beliefs underpin the Portman Group’s work: u The drinks industry has a legitimate and important role to play in combating alcohol misuse u Enlightened corporate social responsibility is good for business u The consumption of alcohol in moderation (as defined by the government’s guidelines in the UK) is compatible with a healthy lifestyle u Effective alcohol policy balances legislation, selfregulation and personal responsibility

Brewers Congress

ale x

troncoso

S pe ak e r

Staying Grounded with partner Annie Clements and in 12 short months they have made their name with excellent beers including their flagship 'Keller Pils’. The team has made a major impression on the UK brewing industry in a short period of time but he is also aware there is much to do for Lost and Grounded Brewers to get where it wants to be “As a fledgling business, this year has been a challenge - like any new venture we have had lots of ups and downs: sales swinging around like crazy, a few changes of staff and the usual quality challenges that go hand in hand with running a brewery,” he explains. “Looking back it is nice to know that have a full team that are really hitting their stride, sales are now getting more solid and quality and consistency is excellent - Keller Pils is firing on

Lost and Grounded Brewers opened for business last July, however this story is more than twenty years in the making. Featuring a slew of brewing talent from across the globe, the Bristol-based brewery founded by Alex Troncoso and his partner Annie Clements, are creating a name that is known as much for its people, as it is for its beer.

all cylinders and is tasting great!” Troncoso points to the hosting of its monthly Brewhouse Summer Sessions as a major highlight in recent months, alongside involvement in other events, too. He says: “We had the opportunity to brew with old and new friends, made some lovely beers, and got to have a great party the day after with beer lovers in our brewhouse tap area. It's definitely something we want to hold on an annual basis. Also, being involved in both Beavertown's fifth Birthday and Extravaganza were exciting times!”

And going forward, Troncoso expects evolution and he point of Lost and Grounded Brewers

transition. Not just at Lost and Grounded Brewers but also

is that it is not about us, but the entity. It’s

the wider UK brewing industry.

about creation, inclusion, and recognising

“The industry continues to develop at fever pace with

that everyone has something to offer.

so many breweries opening, so many new beers, so many

Everyone is equal. We need to remember

events... it is crazy! I think there will be a trend towards

that we are not curing cancer, we’re only making bloody

good lager (ha, of course I would say that!), and increased

beer. But that’s not to say that the beer we produce

opportunities for small brewers to enter more into the

shouldn’t be amazing either.”

mainstream as consumers and the trade develops. As

Alex Troncoso is co-founder and head brewer of Bristol’s Lost and Grounded Brewers. Although the brewery celebrated its first birthday this summer,

that happens, however, I think pressure will increase on pricing as it is really a buyers market,” he says. Troncoso adds: “The greatest challenge will be to

Troncoso’s brewing journey is more than 20 years in the

continue gaining distribution to reach our targets - we

making. He graduated as a chemical engineer in 1996

set up Lost and Grounded Brewers to become a regional

from the Colorado School of Mines, but always dreamed

brewer, and that takes focus and time. The most exciting

of brewing.

opportunity we have now is growing sales: we have a full

He subsequently completed a graduate degree in brewing as well as a Masters in Business. He played an integral role in the monumental expansion of Little

team, state-of-the-art brewery, excellent wholesalers and quality that is top notch. “We will press ahead without distraction and get loads

Creatures in Fremantle, Australia, overseeing three

of delicious beer into people's hands. We also want to

production sites, and also served as brewing director at

see Bristol continue to develop as a beer destination and

Camden Town Brewery.

look forward to working with our fellow brewers to form a

Troncoso co-founded Lost and Grounded Brewers

congress.brewersjournal.info

united front to put us firmly on the map.”

27 November 2017

S pe a k e r

G areth

W illiams

When we stop having fun, we’re doing something wrong

2017 has been a major chapter in the story of Tiny Rebel but Gareth Williams, co-founder of the Welsh brewery has set this sights on the next stage of the company’s evolution, and that includes more sour beers, a barrel ageing programme and much, much more.

countries. Not bad for a business only five years young. It operates from a £2.6m facility in Rogerstone, Newport that has the capacity to produce 5 million litres of beer annually, packaging for cask, keg, bottling and canning. The brewery also recently announced that it had exchanged on an existing 1.3 acre site directly opposite the brewery that will enable to to expand further. According to Williams, much has changed in the industry since launching Tiny Rebel five years ago and

evolution is essential to stay competitive. e have won all these awards and

He explains: “What we’re going to focus on is

created outstanding beers and

continuing to evolve our sour range of beers with the

bars, but we still keep our feet

additional capacity that we’ve now got we can now

on the ground, take nothing for

kickstart our barrel ageing programme. These types of

granted and we still have fun every

higher ABV, limited release beers are becoming more

day – if it stopped being fun we’d know we were doing something wrong,” explains Gareth Williams (above left),

co-founder of Tiny Rebel. Williams, who started the brewery with Bradley

popular now within the UK. “Through our export we’ve been able to find inspiration from other markets and with that knowledge we feel that more sessionable style beers will also be a big trend for

Cummings five years ago, is driven but wants to have fun

2018. Hybrid lagers, pale ales, and IPAs are on our radar

along the way.

for 2018.”

He says: “We take the quality and taste of our beer

Williams adds: “We’ve expanded our teams and this

incredibly seriously but we don’t take ourselves too

year we’ve brought a head brewer on board to work

seriously and our branding and the team around us

to work with us and manage some of the team. I know it’s

reflects that fun and energy.

the right decision and that we can’t stay ‘Tiny’ forever. This

“We’ve just moved onto our new brewery site and

doesn’t mean I’m going to be office-bound though: you’ll

this next stage of our development is all about being as

still find me in the brewery rather than behind a computer

self-sufficient as possible, creating our products in-house

for the majority of the day.

from the idea and recipe, through the production and

“We are looking at new products such as cider and

packaging process, to selling our unique beers in our own

we're taking our food offering to the next level with our

bars. We even have our own on-site natural spring, with

new executive chef, Rickie Ash. We are also doing a lot

world-renowned Welsh water for our brewery!”

more barrel ageing and always experimenting with new

Tiny Rebel now employs 110 people and exports to 35

27 November 2017

ideas and innovations.”

Brewers Congress

jaega

wise

S pe ak e r

This industry continues to get better

Born in Nottingham and brewing in London, Wild Card Brewery is marking its fifth year with significant expansion in the nation’s capital. Jaega Wise is the Walthamstow company’s head brewer and she’s made her name as one of the capital’s most progressive, talented industry figures.

brewing back in 2012, and it’s a mindset that sees the brewery on an upward trajectory five years on. Wild Card Brewery was founded by William John Harris and Andrew Birkby as a hobby they admit that got “way out of hand”. The duo, which hail from the Midlands, produced beer at home before becoming a cuckoo brewing operation. Jaega Wise, another Midlands native and best friends with Harris and Birkby from home in Nottingham, soon joined as head brewer. The team initially planned to run a brewery in the

basement of a Walthamstow pub however demand althamstow. East London. It’s a

quickly put paid to that particular idea. But by January

hot, sunny Monday morning in

2014 Wild Card, which got its name from the playing

July and the team at Wild Card are

cards they used to identify each bottle of homebrew early

plotting the busy week ahead. Ok,

on, had somewhere to call its own. The Ravenswood

well that’s only a part truth. It’s wet,

Industrial Estate in Walthamstow, East London. And the

windy and verging on cold, which should be surprising

rest, they say, is history. And now, they’ve just added

considering we’re a matter of days from August but that’s

another site to their name.

England, right?. However, the assembled group at the

“The additional facility will more than double what

brewery are fully-focused on the tasks at hand. Approving

we can produce,” adds Wise, who has a background in

artwork, signing off orders, organising the taproom and

chemical engineering, previously working as a process

debating the complexities of whether to supply a new

technician for General Electric’s Water Division and also in

customer that wants to buy their beer for overseas, are

international chemical import and trading. “Currently we

top of the agenda. That’s not to mention the myriad of

can do 8000 litres a week and the new site will do 12,000

public-facing events the brewery could have a presence

litres each week so it's a major jump. But even with this

at if they so wish.

new volume, we could easily fill it with existing orders. We

“We genuinely could be at taking part with something

are at full pelt and there has been some business we’ve

every night, if we wanted to,” explains head brewer Jaega

had to turn down previously but this helps change that.”

Wise. You get the impression if she could clone herself

“Things are getting better as industry matures, no

and the rest of the team to meet such lofty commitments,

doubt about it” adds Wise. “I've definitely improved, 100%.

they’d do just that. Wild Card though, in their own words,

And I will continue to do so. I’m excited to grow with the

are a lean outfit. They’ve adopted a careful, considered

brewery as we expand, with all of the opportunities that

approach to business since the day they started cuckoo

come with that.”

congress.brewersjournal.info

27 November 2017

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L allemand

We Brew with you Supported by decades of long-standing industry experience, an extensive support network and strong technical expertise, Lallemand Brewing is positioned to help your brewery achieve its growth and quality goals. Beyond an unparalleled global technical support and expertise, we offer an extensive range of products, services and education.

allemand’s presence in the brewing

beer production companies, many organizations around

industry dates from the early 1970s when

the world rely on the AB Vickers line thanks to the

the company started producing dried

constant technical innovation and expertise that supports

pure culture brewing yeasts for beer kit

its offering.

manufacturers in Canada. In subsequent

Finally, Lallemand Brewing is proud to offer to the

years, this activity was expanded to the production of

brewing community unparalleled education, services and

other specific ale and lager beer yeast strains for different

products via the Siebel Institute of Technology. A proud

clients in the United States, Europe and Australia and Asia.

member of the Lallemand Brewing family, for over 140

Lallemand Brewing wants to help your brewery

years the Siebel Institute of Technology has contributed

achieve its growth and quality goals. Beyond an

to the education and perfecting of generations of brewers

unparalleled global technical support and expertise,

around the world. Since its foundation, the Siebel Institute

we offer an extensive range of products, services and

has been a key part of North America’s brewing tradition,

education.

and is recognized as a thought leader when it comes to

Whether you are a startup, a global leader in beer

brewing knowledge and education.

production or anywhere in between, we have something

Brewing yeast

for you.

At Lallemand Brewing... we brew with you

rewers dry yeast typically carries over 93% dry matter. The most meticulous conditions are applied during manufacture to avoid microbial

allemand Brewing offers distinctive lines of

contamination, resulting in less than 1 bacterium or wild

products and services, grouped under a different

yeast detected per million yeast cells. The content of 1g

set of brands.

of dry yeast corresponds to a minimum of 5 billion live

Lallemand’s premium brewing yeast offers brewers

cells but the number will slightly vary from batch to batch.

unmatched consistency, reliability and purity from one

Dry yeast is packaged in 500g or 11g sachets and must

batch of beer to the next one, allowing them to take full

be stored dry, below 10˚C (50˚F). For a few of our yeasts

control of the brewing process, exercise their full creativity

storage under 4˚C (39˚F) is recommended, this will be

and obtain the exact aromatic and flavor qualities they

indicated on packaging and also in the Technical Data

want.

Sheets. The dry yeast is packaged under vacuum. Do not

Additionally, Lallemand Brewing also offers the AB

use a pack of yeast that appears to have lost its vacuum,

Vickers line of products. Both traditional and innovative,

resulting in a package that is soft and easily crushed.

the AB Vickers line ranges from beer and wort clarification

Both humidity and oxygen will impact on the quality of

products to a comprehensive range of non-GMO

the yeast and once a pack or sachet is open the yeast

enzymes. From small local breweries up to the largest

will deteriorate quickly. If kept sealed and stored under

27 November 2017

Brewers Congress

lallemand

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appropriate conditions, dry yeast can be used up to the expiration date mentioned on the package. Once a pack is open it is recommended to use the yeast as quickly as possible. Rehydration is a crucial step to ensure rapid and complete fermentation. There are important rules to follow to slowly transition the cells back to a liquid phase. Careful precautions were taken when drying the yeast and the brewer has the opportunity to revert the process to obtain a highly viable and vital liquid slurry.

Bacteria for brewing

ramed within the new WildBrew product line, and following our continuous effort to be innovative, Lallemand Brewing is pleased to

introduce to the market a series of bacteria products used for beer brewing. Exceeding in quality, purity, and performance, the bacteria products from Lallemand Brewing’s WildBrew product line offer avant-garde brewers a new set of products so that they can showcase their creativity and expertise. The first product of this exciting line is WildBrew Sour Pitch, a ready-to-use dried bacteria specifically selected for its ability to produce a wide range of sour beer styles. WildBrew Sour Pitch is a ready-to-use, high-

yeast cells are placed in stressful brewing environments, which can be caused by a wide variety of conditions.

performance, and high-purity lactic acid bacteria

These conditions range from high gravity environments,

specifically selected for its ability to produce a wide range

adjunct brewing or nutrient-poor wort, among many

of sour beer styles.

others.

WildBrew Sour Pitch produces a clean and balanced

Having inconsistent or tailing fermentation can lead to

citrus flavor profile typical of both traditional and modern

flavor defects, increased product waste, limited brewery

sour beer styles. When inoculated at optimal temperature

capacity and manufacturing downtime.

and the right conditions, it is a powerful, safe and

At Lallemand Brewing we have a strong range of yeast

easy way to handle bacteria for various beer souring

nutrients specially designed to give brewers flexibility and

techniques, such as a typical kettle souring process.

to deliver a more predictable and consistent fermentation.

Styles which can be brewed with WildBrew Sour Pitch

Enzymes

include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA. WildBrew Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice. Focus on your creativity and style and let WildBrew Sour Pitch do the rest

t Lallemand Brewing we offer a full complement of enzymes to aid your brewing process requirements. Whether you are improving your

wort run off, increasing extracts or preventing starch

Nutrients

carryover, you can be sure we have the right enzyme. All enzymes are non-GMO derived.

Processing aids

everaging our technical expertise and knowledge in yeast manufacturing, Lallemand Brewing has developed of a range of yeast nutrients designed

to support, aid and supplement fermentation processes. During fermentation, brewing yeast can struggle to achieve consistent performance. This happens when

congress.brewersjournal.info

allemand Brewing is also proud to offer brewers around the world the AB Vickers’ wide range of process aids and additives for optimizing capacity,

improving processes and delivering cost-savings.

27 November 2017

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simply

hops

Pellet Tinkerers We can all think of lots of clever ways that we might get a simple message about what we do as a hop merchant to stick in your head. Unfortunately, it doesn’t really address the fundamental need that you have as a brewer; to know that the basic product we offer is going to help you make great beer. So, let’s look at the pellet. The most ubiquitous hop product in the craft market. Simple to use and easy to become complacent about if you don’t keep an eye on things.

t Simply Hops the hop pellet has become

dried, tested, pelleted and stored in cold, oxygen free

an obsession. Even the few of us from a

conditions with minimal degradation of the hop. It is quite

non-brewing background are schooled in

a thing to see and it is one of the reasons we are able to

what a good pellet is; how it should smell,

offer a dependably better pellet every year.

how it should look and how it should feel.

Too soft is bad. A good pellet must be firm enough

They are reasonably simple to make but they are very

to hold together and not turn to powder when handled

difficult to make well. So, this is one of the ways we want

or packaged. This avoids handling and brewing issues

you to judge us. By our pellet.

(powder tends to float) and helps protect the material from rapid oxidisation when exposed to air.

How we create and store our pellets

Too hard is bad. A dense pellet won’t break up and disperse easily meaning you’re not going to get the best out of it. If the pellets sound like small stones as you drop

his is a good guide for pellets in general but from

them into your kit, then they are probably not formed as

our point of view these are the things you need to

well as they could be.

know about what we strive for.

The source material needs to be up to scratch. It’s

Shiny is bad. If a pellet is shiny it means the waxes within the hop material have been melted and then re-

obvious really; if you put dusty cheesy rubbish in, you get

set on the outside of the pellet. This raises two issues.

dusty cheesy rubbish out. The pellets that are produced

Firstly, it means the pellet will be very slow to break up

as part of the Barth-Haas Group and sold through Simply

and disperse as it has effectively been laminated (this is

Hops use top grade hops (they are also covered by

especially troublesome on the cold side). The second is

the industry leading quality standard the Barth-Haas

that it suggests the hop material has been degraded due

Guarantee). They are never mixed with another crop

to exposure to heat. Heat is not a hops friend which is why

year to extend supply and they are blended carefully to

we have invested so much in cold storage. When pellets

produce a high-quality pellet with consistent content.

are made the friction of the process naturally creates

We also produce the vast majority of our pellets in the

heat. The technology we use to negate this is proprietary

country they are from and as quickly as possible after

and our competitors would give their right arm and a foot

harvest. In America, Germany, and Australia (covering the

to get it, so we’ll not go in to too much detail but keeping

three largest hop producing areas) there is a vast, efficient

everything cold is essential.

army of people that mobilise every harvest. Their reason for being during this time is to get the best hops picked,

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Anything other than cold storage is bad. So once the care and attention has been put in to creating beautifully

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hops

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BBC dry hop pellet

soft pellets that disperse easily to deliver clean bitterness, incredible flavour and outstanding aroma, we fast cool them. One thing we absolutely don’t do is then store them at warm or even ambient temperatures for any length of time. Once that pellet is created it should spend minimal time above 5 C, whether that’s during transport, in storage o

he BBC dry hop pellet can be considered the perfect middle ground between tradition and experimentation. When it comes down to the

or in the brewery itself. We see it more often than we

foundation of the pellet, its composition is most similar

would like in situations external to us and each time we

to the T90; As much of the original whole hop retained as

shed a tear. Cold storage is one of our biggest expenses

possible, with the exception of losing a large percentage

and we consider it to be worth every penny.

of the Coarse Fraction. Sounds pretty standard, until

Oxygen is bad. Nitrogen flushed vac-pack is the only

you grind to a far finer uniform grade and then process

way we store them and we encourage our customers to

at sub zero temperatures like you would a T45 pellet.

do all they can to avoid prolonged exposure to the air.

Suddenly, the lupulin that was already throwing incredible flavours into the mix is acting like it’s been supercharged.

The pellets we offer

The lupulin rich fraction combined with the best part of a whole hop, pressed into an incredibly fine and soft formed pellet that was designed around increasing

T90 - The T90 begins as the pellet most similar to the

operational benefits. The BBC pellet is the best of both

results of the classic whole hop. Containing 90% of the

worlds, and is the perfect pellet for your dry hopping

non-resinous elements within the hop, they are the perfect

needs.

choice for those not wanting to alter the flavour of their

So this is how we want you to judge us and others in

original recipes.

our industry. It looks like we’ve nailed it with the 17 crop

T45 - The T45 are enriched by removing excess vegetable

when it comes to providing the best possible in hop

material and are then processed at -35 degrees centigrade.

pellet quality. We are always looking at new technology

Once fully processed virtually all of the unnecessary hop

and products but until there is a perfect replacement for

material is gone leaving only the good stuff. This means

the humble hop pellet we’ll keep working to make them

that the hops character is enhanced, providing stronger

as perfect as we can. u

bitterness and aroma properties and therefore creating a subtle yet powerful change from the whole hop taste. These are primarily used for bittering.

congress.brewersjournal.info

If you want to discuss our pellets then contact our sales team on 01892 830077 www.simplyhops.com

27 November 2017

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M untons

Major Maltsters Muntons are a leading global player in the supply of malts, malt extracts, flours and flakes and many other malted ingredients relevant to the food and drinks industry exporting around half of its production. In addition Muntons also manufacture an extensive range of beer, wine and cider making kits, which are also sold globally.

untons Malt is a division within Muntons

micro brewing in the UK at Navigation Brewery. Whilst

plc currently selling over 210,000

studying brewing science, Clark worked at Brauerei im

tonnes of malt annually to the world’s

Eiswerk, a microbrewery in Munich as their event host and

brewing, distilling and food industries.

beer sommelier. Next to his studies, Clark has also been

The Company is independently owned

trained as a brewing instructor, a dispensing technician

and one of five major maltsters located in the UK. Muntons was established in 1921 manufacturing

and a quality management specialist. Muntons also recently announced that it had became

Malt and liquid malt extracts for the Brewing, Distilling

the first maltster in the UK to invest in a colour sorter to

and Food Industries. During the intervening years the

help overcome contamination issues with malting barley

company has established itself as a key supplier to these

deliveries.

industries, both in the UK and overseas. The company employs a number of Maltsters and

They have invested £600,000 purchasing and installing a state-of-the-art colour sorter. This device is able to

Brewers qualified to Diploma level. In addition the

detect and remove contaminants from cereal deliveries

business prides itself on encouraging all Plant Operators

and will significantly reduce wasted lorry journeys through

to achieve the Certificate in Malting Competence. This is a

rejections at their maltings.

practical and written examination on the malting process

Colour sorters use LED lighting and special cameras

and is supervised by the Maltsters Association of Great

to detect any foreign material and the data is quickly

Britain.

analysed by dedicated software and the rejected material is ejected and collected separately from the cereals.

New beginnings

The colour sorting process enables Muntons to process and clean deliveries of malting barley which would otherwise have been simply rejected. This not only

arlier this year, Muntons appointed Fabian Clark

reduces truck movements but means that the farmer will

as its new technical brewer, replacing Sophie

still be able to sell their load as premium quality malting

de Ronde. Clark is an Anglo-German brewer

barley instead of having to find alternative uses for the

trained in Weihenstephan, near Munich. He spent a year in macro brewing in Germany at Paulaner and a year in

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contaminated material. 2012 was one of the worst on record for cereals

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contaminated with ergot, a fungus poisonous to humans,

1964, it had a capacity of just 45,000 tonnes and was

which can grow on cereals and is difficult to remove using

ideally situated to serve the needs of the UK’s northern

traditional methods as it is often the same shape and size

breweries and the Scottish distilleries. Investment in the

as the cereal grain itself.

1990’s in two planned phases lifted Bridlington’s capacity

Mike Norfolk, Muntons Supply Chain General Manager explained: “In the past, farmers who had deliveries rejected because of ergot contamination would have had

to 84,000 tonnes, still some way off the 100,000-tonne barrier. Subsequent investments have been targeted towards

to take the load to be cleaned by a specialist company,

working smarter; allowing greater throughput and

which would have involved additional haulage as well as

improved levels of malt quality and it has been these

the cleaning cost itself. Now we are able to clean the load

minor yet important changes that have seen output

on-site for the farmer saving them wasted haulage costs

increase to today’s record level.

and wasted time.” This is a bold and innovative move for the malting

Guy Newsam, Muntons General Manager Malt Production, explained: “In 2016 the maltings at Bridlington

industry, yet is one which will bring benefits both now and

made a total of 102,922 tonnes of malt, which is a new

for the future. Had Muntons had this technology in place

high for the plant and is the result of great teamwork.

last year they estimate that could have saved over 340 wasted truck movements.

“We have continued to invest in keeping the maltings at the forefront of modern malting technology, which, coupled with the team capitalising on opportunities new

Record production

barley varieties offer, has meant we have surpassed previous production output levels, whilst maintaining our

lsewhere, 2016 was a record year for Muntons

key focus on our customers’ quality needs.” In addition to their Flamborough maltings at

Flamborough maltings, breaking through the

Bridlington, Muntons also produce malt in Stowmarket,

100,000-tonne barrier for the first time. 102,922

Suffolk. Here they also saw record output from their

tonnes of malt were produced at the Yorkshire plant, a

Cedars maltings making this a record year all round with

proud achievement for the maltings team.

a combined output of over 194,000 tonnes of malt within

When the plant was first built at Bridlington in

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Q C L

Technology in Action For nearly four decades, brewers have called on QCL for their rapid analytical testing products and technical expertise. And that shows no sign of slowing down.

The Effect of Late and DryHopping on IBU Value

CL has been serving laboratory scientists in the UK for more than 35 years, providing innovative, rapid analytical testing products for a wide range of industries. We source equipment from

around the world, using our expertise to select the most advanced, robust and cost-effective analytical solutions. We maintain a high level of technical expertise

he study below was designed to determine the effect of late and dry-hopping on bitterness. This was measured throughout the brewing process

using the BeerLab to measure the IBU value of two

enabling us to deliver excellent customer service,

Hackney beers. This would give a number of IBUs that

developing operating procedures and calibrations to

could be picked up from late-hopping and subsequently

ensure that our customers can achieve the accuracy and

dry-hopping, to ultimately provide a rough late/dry-hop

efficiency required from their testing regimes.

‘utilisation’ that could be applied to different recipes when

QCL supplies the brewing industry with equipment for improving quality control through chemical analysis and rapid-microbiology. The BeerLab provides fast, simple and reliable

brewing to specification, says Dr Lee Walsh, QCL. Over the years, a number of different analytical techniques have been employed by the brewer in order to monitor the process of brewing such as

measurement of ABV, bitterness, colour, pH and many

pH, density, microscopy etc. More recently, UV/Vis

other parameters. It is supplied pre-calibrated, is simple

spectrophotometry has been used to determine the

to use and requires no maintenance.

bitterness of beer, giving a value to bitterness called

All tests conform to reference methods and use low

International Bittering Units (IBUs) – values of which

toxicity reagents. An independent evaluation by Campden

are typically between 0 – 100. By having a measurable

BRI found “there is no statistically significant evidence

number associated to bitterness, micro-breweries can

for a difference in bitterness and alcohol measurements

track the consistency of their brewing batch-to-batch as

for beer when using the BeerLab versus the reference

well as ensuring that they are brewing to specification.

methods.”

The distinctive bitterness in beer is achieved from the

Invisible Sentinel rapid-microbiology systems can

hops added to boiling wort during the brewing process,

detect beer spoilage bacteria in less than 3 hours and

where compounds in the hop leaf called alpha-acids

wild yeasts in less than 4. With semi-quantitative and fully

(primarily humulone) undergo isomerisation to produce

quantitative results available, a full BBT can be quickly

iso-α-acids (isohumulone) as shown in Figure 1. By using

and accurately assessed for risk of spoilage before

spectrophotometry, the absorbance of an extracted beer

releasing for packaging.

sample taken at 275 nm can be converted to give you the

brewPAL brewDEK brewBRUX brewSTAT brewMAP

Hop-resistant Pediococcus/Lactobacillus Dekkara/Brettanomyces Brettanomyces Bruxellensis Sacchormyces Diastaticus Megasphaera/Pectinatus

27 November 2017

IBU value (which is roughly the concentration of iso-αacids in ppm). This traditional method for measuring bitterness often requires a laboratory with a laboratory technician, UV/Vis spectrophotometer, water bath, glassware, solvents etc. and can take anywhere from 15 – 30 minutes. Using the BeerLab, the bitterness of a beer sample

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Figure 1

can be recorded in approximately 6 or 7 minutes and can be performed by anyone. A recent article published in the MBAA Technical Quarterly by Maye, Smith and Leker demonstrated that over time, there was a formation of humulinones (see Figure 1) in Hops and Hop Pellets from oxidation of humulones, which had also been found in beers that had been dry-hopped. Maye et al showed that humulinone (figure 1) is around two thirds as bitter as isohumulones and as such contributed to the final bitterness of dry-hopped beers.

fermentation) with a final IBU measurement taken on the

The chemical structure of humulinone is very similar to

finished product. It was thought that the study would give

that of isohumulone, apart from the functional groups

a number of IBUs that could be picked up from late-

as highlighted in red and green (Figure 1) and because

hopping and subsequently a number of IBUs that would

of this, the absorbance at 275 nm is also very similar –

be picked up during dry-hopping, to ultimately provide

meaning that humulinone contributes to measured IBUs.

a rough late/dry-hop ‘utilisation’ that could be applied to

Taking all of this into account, it is easy to see (contrary to popular belief) that dry-hopping can and does contribute to the bitterness of beer. Established in 2011, Hackney Brewery’s beers are a mix

different recipes when brewing to specification. For the study, a wort sample was taken before any late-hop additions and cooled to room temperature before the bitterness was analysed using the BeerLab. At

of modern and traditional styles. From starting as a cask

the end of boil, the wort was chilled to 80°C before being

ale brewery the product range has expanded to embrace

transferred to the FV. During this time a sample was taken

kegged, bottled and latterly canned beers. UK malt and

from the copper every 5 minutes and bitterness analysed

hops are used, as well as ingredients from the USA, New

on the BeerLab. During transfer to the FV, a sample

Zealand and Europe, all traceable back to source.

was taken from the FV every 15 minutes and bitterness

The brewhouse uses 100% green energy that comes

analysed on the BeerLab. After transfer to the FV, yeast

from windmills, keeping the carbon footprint as small as

was added and a sample was analysed for bitterness

possible, and energy recapture technology reclaims heat

before and after each dry-hopping, with a final sample

that would otherwise be lost during the brew.

taken for analysis from the finished packaged product.

Excess transfer water is saved during cleaning and

The first beer analysed was Hackney Kapow! A beer

local farmers collect spent grain for animal feed. The

with no traditional bittering as no hops are added during

brewery champions the London Living Wage scheme and

the wort boil, all bitterness and hop character in the beer

is actively involved in local community charities.

comes from late/dry-hopping. It came as no surprise

The aim of this project was to use the BeerLab to

that before any late-hop addition at Time X (see Figure

measure the IBU value of two Hackney beers during

2) there were 0 IBUs, similarly when the first late-hop

late-hop additions (hops added right at the end of the

addition was added Time 0 there were also 0 IBUs.

wort boil) and during dry-hopping (hops added during

From the end of boil, right through to the end of

congress.brewersjournal.info

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Q C L

with two hop additions during the boil to give an IBU target of around 20 IBU. As expected, the starting measured bitterness at time X is 20 IBU, followed by a slight increase at Time 0 and 5 minutes after the end of the boil. At this point in sampling, hop leaves from the initial bittering started to block the sampling tap, causing the sample to flow out of the tap very slowly and over a high concentration of hop leaves. This ultimately led to the false high results seen throughout the period of sampling direct from the copper.

Figure 2

It is important to highlight sampling integrity here as any samples taken with high hop-leaf content or blocked sample taps can cause erroneous results. The samples taken from Time 40 to 120 were directly taken from the FV during transfer from the copper, avoiding the issue with a blocked sampling tap and producing similar results to those seen in Kapow! with a steady increase in IBUs from 22 to 27.5. Once again, addition of yeast and 3 days fermentation saw a drop in IBU to 24, but after a second day of dryhopping the IBUs rose to 31.5 in the finished packaged product. When looking at these figures, 1.80 Kg of boil hops

Figure 3

contribute to the 20 IBU starting point as expected, however it is difficult to see the effect of the late-hop addition due to the blocked sample tap. We do see a slight

transfer into the FV it is clear to see that there is a steady

increase from 21 to 27 IBUs during the transfer to FV, which

increase in IBU value as the wort in the copper remains in

would most likely have come from the late-hop addition. In

contact with the late addition hops, picking up 55 IBUs of

this case, 10 Kg of dry-hop addition has given rise to an IBU

bitterness.

increase of around 7 IBUs, which when comparing to the

After the transfer to FV, yeast is added and 3 days later

Kapow! is less than half the IBUs per weight of hops, but

a sample was analysed for bitterness prior to the first dry-

could be attributed to a lower Alpha-acid content of the

hop addition, showing the IBU value had dropped during

hops used in APA compared to Kapow!.

fermentation. This is due to iso-alpha-acids (which are

Conclusion

not particularly soluble in water) ‘sticking’ to the yeast and dropping out of the beer, which is further aided by the drop in pH that is accompanied by fermentation. Figure 2 shows that a sample was analysed for bitterness before the 1st, 2nd, and 3rd dry-hop additions again demonstrating a rise in IBU value, however, this

ops are traditionally added to boiling wort during the brewing process to convert humulones to isohumulones, adding bitterness and producing

time the fermenting beer is at around 18°C. This suggests

a balance to the naturally sweet flavour of wort. Modern

that the increase in 20 IBU achieved during dry-hopping

styles of beer have seen an increase in hops added at

could not come from iso-alpha-acids (as this would

different stages of the brewing process, including at the

require heat) and instead has come from other hop

end of the wort boil (late-hopping) and near the end of

constituents such as humulinones, as mentioned above.

fermentation (dry-hopping). It has been thought that late-

As you can see 10Kg of late-addition hops contributed

hopping and dry-hopping do not contribute to IBUs in

to an initial 55 IBUs and when using late-hop timings

beer, however, using the BeerLab Hackney has been able

as ‘boil time’ in the Brewer’s Friend IBU calculator, this

to conduct an investigation into this without the need for a

should only achieve 42 IBUs at full boil. Further to this

chemical laboratory.

17Kg of dry-hop additions added 22 IBUs at fermentation

We have demonstrated a considerable increase in

temperatures bringing the final bitterness of Kapow! to 62

IBU value from both late and dry-hopping suggesting

IBU.

that alternative compounds present in hops (such as

The second Beer chosen for analysis was Hackney APA. This beer does contain some traditional bittering

27 November 2017

humulinone) do in fact contribute to the IBU value during the brewing process. u

Brewers Congress

The magazine for The professional brewing indusTry

Brewers J o u r n a l

November~December 2017 | Volume 3, issue 6 iSSN 2054-4677

saltaire Investing in the future

40 | FounDErS: BrEW, BuT Do IT For THE rIGHT rEaSonS

36 | luDloW BrEWErY on THE BEauTY oF CaSK BEEr

44 | YEaST: rEPITCH anD rEaP THE BEnEFITS