Brewers Congress Guide 2019 by Reby Media

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Brewers J o u r n a l

p o d c a s T

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want to start by saying how much of a privilege

Over the course of the day, we’ll also hear from

it is to welcome you here to the third (!!!)

Harvey’s head brewer and joint MD Miles Jenner and

iteration of The Brewers Congress. Considering

Brasserie de la Senne co-founder Yvan de Baets. Joining

this message goes out in the November

them is Carlos De La Barra who is quality manager and

edition of The Brewers Journal, there is still

brewer at Omnipollo, Burning Sky founder Mark Tranter

time to get your ticket to said event and bask

and Alice Batham at Thornbridge.

in the warm glow of my appreciation. And if the beautiful English weather, ahem,

There will be talks from Gabe Barry, the head of Brooklyn Brewery’s education programme in Europe and

of the last two years is anything to go by, then spending

the incredibly regarded Anders Kissmeyer. We’ll also hear

this date among peers, listening to fantastic talks,

from Deya founder Theo Freyne, Jen Ferguson from Hop

enjoying excellent food and drink, liaising with leading

Burns & Black and Donzoko founder Reece Hugill.

industry firms will prove to be a great use of your day.

With them is Kamilla Hannibal from Yeastie Boys,

So, where do we start? 2019 has played out in a

Gipsy Hill’s Sam McMeekin, Verdant’s Adam Robertson,

fashion many would have expected. As with the year

Christian Townsley of North Brewing and Wylam’s director

previous, there has been consolidation and there have

Dave Stone.

been closures. However we’ve also seen creativity,

If you like UK beer then there’s a very, very strong

breweries playing the long game, and outfits establishing

chance you’ve enjoyed beers from Roger Ryman of St

themselves as cornerstones of modern brewing.

Austell and Wimbledon Brewery’s Derek Prentice, while

What happens next will be an overriding theme of

Dr Dawn Maskell from Heriot-Watt and Rod White of

today’s talks and discussions, and I’m glowing with pride

University of Nottingham are among the UK’s leading

(you have to be here) to welcome the ludicrously talented

lecturers. And when it comes to expertise in dispense and

speakers and panellists that form The Brewers Congress

distribution, look no further than Jolly Good Beer’s Yvan

2019. When it comes to today’s hosts, I’ll turn to internet

Seth and Learn2Brew’s Nigel Sadler.

lingo when I say: Name a more iconic duo, I’ll wait. The award-winning beer and food writer Melissa Cole

An assemblage of talent from across the brewing spectrum, I’m sure you’ll agree. I’m certain of a great day.

is joined by John Keeling, the former head brewer of Fuller’s, a duo regarded and respected the world over in

Tim Sheahan

their own rights.

Editor

congress.brewersjournal.info

28 November 2019

CO NTE NT S

contents

sCHEDULE

7- The schedule of the Brewers Congress, 2019 Meet the exhibitors

8- The leading manufacturers and suppliers exhibiting in the Great Hall throughout the day prepare for the panel discussions

12- The topics up for debate following each session across The Brewers Congress Meet the SPEAKERS & Panellists

14- Yvan De Baets | Carlos De La Barra 15- Alice Batham | Gabe Barry

28 November 2019

26- Lallemand 28- Unleashed Software 30- Yakima Chief Hops 32- QCL

Brewers Congress

BREWER CONGRESS 28 NOVEMBER 2019

General £125* Students £55* Tickets include: Access to industry leading talks access to the trade hall hot food and drink thoughout the day extensive choice of beer

congress.brewersjournal.info *Ticket prices exclude VAT

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S C H ED U LE

Programme 7:00

Exhibitor early access

8:00

Doors open

8:00

Registration

Great Hall Exhibition

Lobby

Arrivals drinks

Coffee/Tea/Cookies

Great Hall Exhibition

9:00

Welcome address

Tim Sheahan, The Brewers Journal

Telford Theatre

9:20

Session 1

Telford Theatre

Miles Jenner

Staying relevant in a changing industry

Dr Dawn Maskell

Dispelling myths around (ir)responsible drinking

Roger Ryman

Tribute at 20: Growing a beer brand in challenging times

10.20

Panel discussion

Education: Why we need to increase awareness and understanding in dispense and distribution. Panellists: Alice Batham, Dr Dawn Maskell, Nigel Sadler, Yvan Seth

10:40

Morning break

Coffee/Tea/Cake

11:20

Session 2

Great Hall Exhibition Telford Theatre

Derek Prentice

How the brewers of today can learn and leverage the expertise of yesterday

Gabe Barry

Community and craft beer: The positive impact beer can have on people and place

Carlos De La Barra

Why taking a step back can help you take a step forward

12:20

Panel discussion

Stronger together: How the industry and consumer alike can benefit from collaboration Panellists: Carlos De Barra, Gabe Barry, Kamilla Hannibal

12:40

Lunch

Hot buffet lunch and beer tasting

13:50

Session 3

Great Hall Exhibition Telford Theatre

Mark Tranter

Why new beer releases should only be a starting point

Anders Kissmeyer

How to succeed as a craft brewer in 2020

Yvan De Baets

Believe in yourself and brew the beers you want to drink

14:50

Panel discussion

Where next in 2020?: What does next year have in store for modern beer? Panellists: Theo Freyne, Reece Hugill, Adam Robertson, Dave Stone

15:10

Afternoon break

Beer and pub snack tasting

16:00

Session 4

Great Hall Exhibition Telford Theatre

Christian Townsley

Why people are your brewery's greatest asset

Rod White

Getting along: What craft beer can learn from macro and what macro can learn craft

Sam McMeekin

Looking ahead: The challenges and opportunties

17:00

Panel discussion

The fight for independence: Why we canâ&#x20AC;&#x2122;t sleep on the issue Panellists: Jen Ferguson, Reece Hugill, Sam McMeekin, Jaega Wise

17:20

ENDS

18.00

Brewers Choice Awards

congress.brewersjournal.info

Drinks reception and dinner (separate ticket required)

Brunel Room

28 November 2019

S ch e d u l e

panel

discussion

Join the debate

The Brewers Congress plays host to four panel discussions debating core issues facing the modern brewing industry Panel One | Education: Why we need to increase awareness and understanding in dispense and distribution We all know that a beerâ&#x20AC;&#x2122;s journey is only starting when

no longer good enough. That means, where possible, committing to the highest standard of distribution and storage available to you. And in the on-trade, on-going training on how to sell, store and serve your beer.

Panel Two | Stronger together: How the industry and consumer alike can benefit from collaboration? The notion of collaboration in beer is a romantic one.

it leaves your brewery. So you need to do all you can

But are industry collaborations something fresh, or they

to ensure that beverage reaches the consumer in the

old hat? Thousands of such projects have seen the

condition you intended.

light of day since Garrett Oliver, brewmaster at Brooklyn

For the casual drinker a bad pint, or an overpriced one, often reflects poorly on the brewery before fingers are pointed elsewhere. And with competition for the

Brewery famously joined forces with Schneider Weisseâ&#x20AC;&#x2122;s Hans-Peter Drexler to create Meine Hopfenweisse. So how can breweries continue to work with each

consumer pound at an all-time high, the beer you

other, the broader industry and, more importantly, the

slave over needs to be in excellent shape. Passable, is

community at large, to make a positive impact?

28 November 2019

Brewers Congress

panel

Panel Three | Where does the industry go in 2020? - What does next year have in store for modern beer? The last 12 months have demonstrated that demand

discussion

sch e d u l e

Panel Four | The Fight for independence: Why we the industry can't sleep on the issues facing independent outfits The growth of big beer as craft continues unabated.

for hazy, New England-style IPAs shows no sign for

So what can independent breweries do to promote

slowing down.

their cause and showcase the values that underpin their

Consumers want them and breweries are making them. But, as Deya founder Theo Freyne asks elsewhere in this issue: “What is ceiling for these beers?”. Excellent breweries have long shown the consumer that lager well and truly belongs in modern craft parlance, while bitterness is slowly but surely biting back. With an increasing number of breweries both

business and the beers it produces. Demonstrating why your beer costs ‘X’ much more than the macro alternative elsewhere on the bar remains a challenge. With that, independent breweries must act to increase awareness of where the drinkers’ hard-earned is going. But, as Gipsy Hill co-founder Sam McMeekin will argue,

expanding and moving into barrel ageing and mixed

increasing awareness is one thing, but they need a

fermentation, what trends will dominate in 2020?

helping hand to do get the job done.

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28 November 2019

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exhibitors

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. Gold Sponsors

We source equipment from around the world, using our expertise to select the most advanced, robust and costeffective analytical solutions.

Lallemand - Lallemand’s extensive, unique knowledge in

We maintain a high level of technical expertise enabling

the propagation of many different yeast strains led us to

us to deliver excellent customer service, developing

be consulted by a number of international breweries on

operating procedures and calibrations to ensure that

yeast nutrition. As a result of this expertise, we developed

our customers can achieve the accuracy and efficiency

and continue to perfect a specialized range of yeast

required from their testing regimes.

nutrients that target specific problems in the brewery

Stand 10

resulting from variations in raw material quality. Whether you are a startup, a global leader in beer production

Yakima Chief Hops - As a 100% grower-owned network

or anywhere in between, we have something for you.

of family hop farms, Yakima Chief Hops is uniquely

At Lallemand Brewing, we brew with you.

positioned to establish strong relationships between the

Stand 9

growers who supply our super-premium hops and the innovative brewing customers who utilize our products

QCL - QCL has been serving laboratory scientists in the

in their beer. Our Mission is to connect family hop farms

UK for more than 35 years, providing innovative, rapid

with the world’s finest brewers, providing the highest

analytical testing products for a wide range of industries.

quality hop products and uncompromising service for

28 November 2019

Brewers Congress

b r e w e r s

con g r e ss

British Beer and Pub Association

Beer service

exhibitors

10 GOLD

13 GOLD

Registration

10 GOLD

13 GOLD

9 GOLD

12 GOLD

9 GOLD

12 GOLD

5 6

20 Catering

Catering

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28 November 2019

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exhibitors

the ultimate benefit of our customers, employees and

and gourmet markets. Founded in 1951, the company has

growers. Our Vision is to be the global hop supplier of

developed & diversified and today offers an extensive

choice, focused on sustainably produced, innovative hop

catalogue of stock items, industry leading technical

products. We strive to be an environmentally and socially

support and a product design team which delivers world-

responsible company devoted to continuously improving

class expertise to yield extraordinary results.

our sustainable practices.

Stand 2

Stand 13 Carling Partnership - The Carling Partnership was Unleashed Software - At Unleashed we’re a tight-knit

founded by Bill and Julie Carling in 2001 to address a

team who work hard to put the customer first – to help

need made very clear by the volume of calls being made

them get started using Unleashed as their inventory

to the International Brewer’s Guild asking for suggestions

management solution, and to continue to grow their

for candidates for vacant posts. We initially specialised

business with its use. A privately owned company,

in brewing, our roots. But we quickly moved into other

Unleashed is a powerful, integrated platform that allows

sectors. We’re here to play a small but often highly

businesses real-time visibility of accurate inventory

significant role in creating better functioning businesses

information. Providing precise tracking data on each and

and more rewarding careers. We do it by winning

every item of stock helps businesses of all sizes reduce

the respect and trust of people through long term

their costs and increase profits. Unleashed partners with

relationships, which means doing right by everyone in the

a range of eCommerce, point of sales and accounting

short term, making sure both client and candidate benefit.

software to provide an end-to-end business management

Stand 4

solution. Stand 12 Carbotech - At Carbonation Techniques Ltd, we have

Exhibitors

over 45 years of experience in the bottling and brewing industry. We are one of the UK’s leading manufacturers of bespoke carbonating and premix carbonating equipment.

British Beer & Pub Association - We champion issues

We provide new and second hand fillers, rinsers, washers,

that matter to the beer and pub industry. These are

labellers, cappers and packaging equipment for the soft

causes our members are passionate about; whether it’s

drink, water, beer, wine and alcopop industries. We also

promoting beer as the nation’s drink, or campaigning

offer maintenance engineering services with full support,

against increases to beer duty and businesses rates that

technical advice and aftercare services

are so damaging to community pubs. Our members are

Stand 3

responsible for 90% of the beer brewed in Britain today and we represent around 20,000 of the country’s pubs.

Cask Global Canning Solutions - We provide innovative

They include international companies, family brewers,

and affordable canning systems to the world’s small and

managed locals and the nation’s largest tenanted pub

medium-sized creators of craft beer, cider, wine, cold

estates. It’s a diverse group, but we are passionate

brewed coffee, kombucha and other life-enhancing

about representing, supporting and campaigning for the

beverages. Cask has installed 875+ canning systems

wellbeing of the beer and pub sector.

in 46 different countries throughout the world and we

Lobby

are the official supplier of printed aluminum cans to our customers for Ball Corporation, the world’s largest

Brewing Services - Brewing Services has worked with

aluminum can producer.

over 200 breweries both in the UK and abroad. The goal

Stand 15

is to provide ongoing technical support to help brewers consistently produce the best beer possible, in tandem

Charles Faram - Hop Merchants for over 150 years.

with training, to further develop each brewer’s potential.

Charles Faram has one of the largest range of hop

This includes The Fundamentals of Mini-Brewing, a four-

varieties available from stock in both vacuum packed

day residential training course which covers the basics of

leaf hops and Type 90 pellets. Varieties come from the

good brewing practice, with participants gaining greater

UK, Belgium, Czech Republic, France, Germany, Poland,

insight into the art, science and craft of brewing.

Slovenia, New Zealand and the USA.Faram’s provides

Stand 5

an artist’s palette of flavours to create every type and style of beer from the traditional varieties to exciting new

Bruni Erben - Bruni Erben is a leading supplier of

developmental varieties from Faram’s own breeding and

closures, glass and machinery for the spirits, wine, food,

development programme. Our own varieties include

28 November 2019

Brewers Congress

exhibitors

Archer®, Godiva, Jester® and Olicana®. Stand 16

b r e w e r s

con g r e ss

phase of expansion, Moorgate Brewery Finance is here to help you make it happen. Stand 1

Dotmatix - Dotmatix provides craft brewers with software solutions and equipment that allows them to manage

Murphy and Son - We are a long-established provider of

the brewing process and to remotely monitor and control

brewing supplies and technical expertise to the brewing

fermentation. We measure evolved Co2 to calculate your

and broader beverage industry. Our company is built

gravity measurements. Our smart gas flow meters are

on over a hundred years research into reliable solutions

attached to the vent-pipe of your sealed fermenters. This

for your bespoke brewing challenges. Thus, each of our

means nothing to clean and no tank modifications. Check

products are formulated and manufactured to perform

on your brewery from anywhere in the world! Keep a

to the highest standard; ensuring you consistent results

close eye on your tanks, and get your Saturday mornings

each time you brew.

back with a quick glance at your phone.

Stand 18

Stand 19 NDL Keg - Formerly known as Crusader Kegs and Casks, Enterprise Tondelli - Since 1977 Enterprise Tondelli

NDL Keg Europe offers the finest range of precision-

have been suppliers of services, solutions and systems

engineered kegs and casks in the industry. With over 30

integrators of specialist equipment designed to meet

years experience at the forefront of keg & cask design

the production requirements of the bottling, canning and

& manufacturing, NDL will cater to your brewery or

packaging industries. Working with our manufacturers in

beverage company’s unique keg and cask needs.

Italy, Enterprise Tondelli supplies packaging equipment

Stand 6

and services to the soft drinks and beverage, spirits and water, brewing and wine, dairy and food, pharmaceutical

Rankin - Since 1774, the Rankin family has been

and chemical industries.

supporting the beers, wines, spirits & foods packaging

Stand 8

industries with best in class closures that help seal, protect and add value to brands. Our expertise in

Fermentis - Fermentis works with everyone in the world

production quality and project management is shared

of fermented beverages. Its range of products and

with you as part of the Rankin Brothers & Sons service.

services covers almost all professional requirements.

Please feel free to contact us about your requirements,

Fermentation is a complex art, and more and more of our

expectations and aspirations. Our collaborative approach

clients want to understand the process and the subtleties

begins from your first enquiry.

involved. That’s why, in addition to our products, we

Stand 20

would like to share with you our most valuable asset: our knowledge. To do so, our expert advisors are available to

Vigo -Vigo supply carefully chosen equipment and

meet and advise you who ever and where ever you are.

consumables to drink producers. Whether you are

We can train your staff and make our research

an established or aspiring craft brewery, cidery,

laboratories and manufacturing base available to you.

winery, distillery, or producer of apple juice, cold

Because for us, service really means something.

brew, kombucha, or soft drinks, we have something

Stand 17

for you. Our range includes packaging equipment for bottling, kegging, canning, & bag in box filling,

GalxC - We are the UK's leading chiller specialist offering

production equipment for fermentation (tanks), filtration,

a range of chillers for industrial process cooling and HVAC

pasteurisation, temperature control, carbonating & testing.

building services. Working nationally, we provide chillers

Vigo also includes processing equipment for brewing

and cooling equipment as individual units - or complete

(brewhouses), and fruit processing (presses) as well as

systems, which we design, install and maintain. We have

consumables - closures, bag in boxes, fittings, hoses,

20 years' cooling expertise and plenty of experience to

yeasts, enzymes & vineyard sundries.

help our many happy customers

Stand 7

Stand 11 Moorgate Finance - Moorgate Finance understands the financial pressures that arise in professional businesses and provide financing solutions to help these businesses grow. Mash Tuns? Fermenters? Steam Boilers? Centrifuges? Canning lines? Whether you are a start-up microbrewery, setting up a craft bar, or planning your next

congress.brewersjournal.info

The exhibition, taking place in the Great Hall, is open allday on the 28th November. So if you have any questions, or queries, for the wealth of companies exhibiting, don't be afraid to draw on their expertise at any point throughout the day.

28 November 2019

S pe ak e r s

Let’s bring back bitterness Yvan De Baets | Brasserie de la Senne Brasserie De La Senne has made its name with beers such as Taras Boulba Bitter, nuanced beers For co-founder Yvan De Baets, these are the beers he wants to make and enjoy. He just wishes more brewers would do the same.

“Our approach was simple: we wanted to brew beers to our liking that we could no longer find on the market. We took on the challenge to bring this flavour – so fundamental in the evolution of hu-man societies but sadly neglected in our modern societies – up to date.” Six years on, De Baets believes that bitterness is still severely lacking in the broader brewing landscape and he wants that to change. “Too many brewers are listening to the beer geeks, they should listen to themselves and to their hearts. And

here are certain beers that belong at the

for me, that means bitterness,” says De Baets. “Too many

high-table of modern brewing. Beers that

brewers are desperately trying to follow trends and make

form part of a patchwork that command

beers that garner social media attention."

appreciation from drinkers across the globe.

.He adds: “We prefer to try and open the consumers’

Beers such as Taras Boulba and Zinnebir,

mind, making the beers we like and to try and convince

its venerable Belgian style Pale Ale, define what Brasserie De La Senne is about. Unfiltered, unpasteurised output

them of those qualities, too. “When we started out, had we followed the local

characterised by bitterness. A facet that inspired De Baets

market we’d only be making Tripels. Too many young

and co-founder Bernard Leboucq to brew beers they

brewers make beer without ever thinking what they want,

could no longer find on the market.

and instead what others want. That can be stupid.

They explain: “Bitterness is the key characteristic of

“If that’s your approach then you start running and

our beers: it is their foundation. We have pro-duced bitter

you’ll never finish running. It can be good to settle

beers since the beginning of our existence – and we are

down. The best breweries are those with a vision. Your

here to brew bitter beers!

personality should be in each beer you make.”

Ask what inspires you Carlos de la Barra | Omnipollo Sometimes it’s important to take a step back from the process of brewing, evaluate things and question what inspires you explains Carlos De La Barra, quality manager and brewer at Omnipollo.

winemaking. And earlier this summer, Omnipollo undertook it’s most ambitious collaboration project to date in the form of Omnipolloscope. The synchronised global release of five collaboration beers that involved breweries such as Crooked Stave, Buxton, Trillium, Other Half, Dugges, Cycle and Brouwerij De Molen. “It has been a great ride,” he explains. “This role allows me to work with partner breweries one day, and experiment with new yeast and grain combinations on our

ou could never accuse of Omnipollo of ever resting on its laurels. At the time of writing,

pilot kit, the next. It keeps it dynamic.” De la Barra adds: “I think you should always be looking

the European contract brewer has beers in

for ways to draw inspiration from what’s around you, and

tank at 12 different partner breweries. Some

asking where you want to go next. For us, it’s similar to the

are collaborations, some are core beers

way a designer will set the tone of a new collection, or a

but all play a key part in the life of Omnipollo’s quality

band laying those those early tracks that will inform the

manager and brewer Carlos de la Barra.

new record.

Joining the business last August, de la Barra, who

“So it pays to take a step back, and look at those

is speaking at the Brewers Congress in London next

ingredients, adjuncts and styles you want to explore. Be

month, has a background in food science and more

willing to embrace failure. Trial that recipe. If it’s not up to

than a decade’s experience in the field of international

scratch, repeat and do it again until you are 100% happy.”

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S pe ak e r s

Go Your Own Way Alice Batham | Thornbridge Being a sixth-generation member of respected brewery such as Batham’s, Alice Batham has gone against the grain and tread her own path in the industry. And she’s not looking back.

During her time there as technical brewer, she has developed new recipes, trained two apprentices, hosted a number of collaboration brews and pushed overall quality and consistency by coordinating the first successful SALSA accreditation in February of this year. “This was an achievement I am very proud of and I continue to maintain the standard by carrying out various quality tests throughout the whole production process,” explains Batham.

lice’s background in Batham’s Brewery from a young age has given her a deep understanding and appreciation of the

In addition to recipe formulation Batham is engaged across the industry. “My favourite collaboration brew day has to be the one

wider brewing world and its heritage,”

I hosted as part of the Project Venus group- an initiative

glows Sara Barton, founder of Brewster’s

set up by Sara Barton to facilitate communication,

brewery. “She has a passion for brewing that runs deep

education and an approachable networking space for all

and I am sure she will be force in the brewing industry

females in the brewing industry,” she says. “In 2018, I took

for years to come. We wish her well at the next stage in

on the role of organising a brew for the ‘next generation,’

her career at Thornbridge and I’m excited to see how her

aiming to reach out to young women in scientific or

future develops.”

engineering roles and education. By doing this I hoped to

There is a mutual admiration between Sara Barton and

make brewing a more obvious career choice.”

Alice Batham. After finishing her MSc in Brewing Science

As 2019 draws to close, Batham is starting the next

& Practice at the University of Nottingham, Batham joined

stage of her brewing journey after joining Thornbridge. It’s

Brewster’s Brewery under the “mighty lead” of Barton.

exciting to see what this next chapter holds.

beer as a catalyst for change Gabe Barry | Brooklyn Brewery Brooklyn Brewery's Gabe Barry says moving to Paris has been like switching to lambics after only ever drinking German Pilsner. One thing remains the same, though, and that’s the power of beer has as a catalyst for positive social change.

but also a lifestyle that affords her to experience different beer communities all around Europe. She explains: “Working with Brooklyn Brewery has given me this gift for years of being supported on weird ideas I’ve had and then encouraged into making them realities. "This year I’ve done a lot of reflecting on past projects I’ve worked on and seeing where they fit on this side of the pond." Barry admits that over the years, she has fallen in love with the idea of ‘the non-traditional classroom’ or more

t’s been a leap into being humbled, exercising patience and a lot of waiting. A big change of pace

simply; the bar or shared drinking space. She adds: “I think bars have historically been the centre

after 8 years of living in Brooklyn,” explains Gabe

point of social change for centuries and so naturally craft

Barry.

beer has fallen into its rightful place as a tool or catalyst for

From visa issues and learning French, to

something bigger."

education focused objectives such as no longer having a

Barry says: "One of my favourite things about this year

brewery to teach in, it’s been a year of, how can we put it,

has been seeing the way breweries and beer communities

going back to the basics for Brooklyn Brewery’s education

are becoming both more sustainable and technically

manager of Europe.

efficient

Barry spends around two thirds of her time on the road, which makes the work/life balance a “certain kind of ballet”

congress.brewersjournal.info

"And yet we’re also going back to the basics - with our beers and with ourselves."

28 November 2019

S pe ak e r s

Stay true to yourself Theo Freyne | Deya Brewing Company You can make your way in this industry with great beer but with that, you need to be genuine in your approach. Brew the beers you truly want to make, explains Theo Freyne, founder of Deya.

Freyne and the team operated a 10bbl kit scaling up earlier recipes such as the excellent Pale Ale, Steady Rolling Man. The popularity of such a beer, alongside Into the Haze, led to the addition of extra capacity, a canning line and invitations to pour at prestigious beer festivals across the UK. And in 2019, the brewery expanded into new 25,000sqft premises complete with a 40hl four vessel brewhouse. Not to mention a 2,000sqft destination taproom.

tarting out, my goal was for Deya to become one of the best breweries in the UK,”

Despite the rapid rise, Freyne takes nothing for granted. “Thinks have moved quickly,” he says. “There are a lot of

explains a pensive Theo Freyne, founder of

breweries taking that major step up. Producing juicy, often

Cheltenham’s Deya Brewing Company.

hazy Pale Ales and IPAs, you have to take a step back and

He says: “I don’t think there’s anything

wrong with ambition. But to be known as a brewery that makes beer that people enjoy, surprises me each and every day. It shows you’re doing something right.” Deya has come on leaps and bounds in its relatively short life to-date. Starting out in 2015, Freyne had a Masters

look at ask what ceiling do those beers have.” He adds: “It’s about keeping things simple but trying to do those things very well and because you truly want to.” It’s that reasoning which informs Freyne’s desire to brew Pale Ales, IPAs and across its mixed fermentation project. “I’m not really into big barrel-aged stouts or the pastry

of Brewing and Distilling from Heriot-Watt under his belt,

side of things. It’s just not what we’re about,” he explains.

alongside internships at Colorado’s Odell Brewery and

“Brew what makes you happy and if you’re doing that,

Cotswold Brewery.

nobody can accuse your approach as anything other than

Operating out of a 4000sqft unit from January 2016,

genuine.”

Support Independence Jen Ferguson | Hop Burns & Black Our industry as we know it is at threat - so how do we encourage people to care about provenance and who’s behind their beer? asks Jen Ferguson, co-founder of London’s Hop Burns & Black.

independent breweries because they’re important hubs of their communities, with local taprooms that people want to drink at and local beer that people want to drink. Yet they’re at risk. The aggressive infiltration of Big Beer into the craft scene means that smaller breweries will find it harder to compete and may fall by the wayside. Big Beer has been extraordinarily effective in infiltrating the UK craft scene - buying up breweries, distributors and

n the five years since we opened our doors at Hop

retailers, even buying a percentage of RateBeer and all

Burns & Black, we’ve seen some of our favourite and

that invaluable data from drinkers in the UK and around the

best selling breweries sell out to Big Beer.

world.

Every time one of those sales has gone through, we’ve made the painful decision to farewell those

Through wielding its enormous power, Big Beer can skew distribution and retail channels in favour of their own

breweries from our shelves - as much as we’ve loved these

“craft” brands, tying up taps and shelf space to actively

folk, they’re now owned by multi-national behemoths that

shut out independently brewed beer, and using enormous

don’t have the health of the UK beer scene at heart. We

economies of scale to drive down the market price,

don’t want to help line their pockets.

making it harder on all fronts for independent brewers to

Working with independent breweries is so important to

compete.

Hop Burns & Black. Our shops have constant variety on the

Our industry as we know it is at threat - so how do we

shelves from hundreds of different independent breweries,

encourage people to care about provenance, about who’s

some big, some tiny, some old, some just a few months

behind their beer, when the prevailing attitude is “as long

old. It’s exciting for us and for our customers. I also love our

as the beer doesn’t change, I don’t care”?

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keep craft beer accessible Reece Hugill | Donzoko 2019 has been a year of growth and transition for Donzoko. As a one-man band, founder Reece Hugill is acutely aware of the need to keep craft beer inclusive, and accessible to all.

bar staff and customers. “And if my beer is 30p more expensive than the macro lager, it’s my responsibility to make that beer demonstratively better, and that of the wider industry to explain, in a non-patronising way, as to why the product costs more than the beer they are used to drinking’’ Hugill continues to enjoy success with Northern Helles. The 4.2% beer is his version of a Bavarian Style unfiltered

know I’ll never be able to compete on price when it

lager. Sweet malt, subtle floral hops and a crisp refreshing

comes to my beer, but I do know I can guarantee a

finish.

passion, a story and a genuine love for the product,”

“Lager is always the most competitive line on the bar.

says Donzoko Brewing Company founder Reece

You have to give people a reason to stock your beer, and

Hugill.

the consumer a reason to drink it,” he says. ‘’ Macro tactics

Hartlepool-based Hugill started brewing in his parents’

garden back in 2014. A chemistry graduate from Newcastle University and LMU Munich, he has gone on to make his

can be ruthless, but they can’t offer a beer as good as mine. You’ve got to know your strengths and values’’ Hugill adds: “It’s important for me to have my beer as

mark with Donzoko Brewing Company and its flagship

accessible, and not something that’s too prohibitive, in

beer, Northern Helles.

terms of price or beer knowledge. To see a group of regular

He explains: “When it comes to beer, I can’t tell you what

macro lager drinkers go into a Byker pub, buy my beer and

that pint of Birra Moretti stands for. But if you’re drinking a

to enjoy it all afternoon is incredibly rewarding. For me to

pint of my Helles, then there’s a very strong chance that

ensure that happens, you need to price it accordingly and

I’ve been there to deliver it myself, and engaged with the

offer people beer in a way that doesn’t alienate them."

Remain relevant and strive to survive Miles Jenner | Harvey’s We should all adapt to circumstances and the changing face of the industry but it's not always that simple. So says Miles Jenner, head brewer and joint managing director of Lewes' Harvey’s Brewery.

“However, with the greatest respect in the world, I cannot imagine future generations exploring the utilitarian industrial units that house the stainless steel tanks of today's new wave of entrants. That is not to say that they do not produce very fine beer, Nor that all are lacking in romance,” he explains. “You have only to visit Mark Tranter at Burning Sky to be blown away by the cocktail of passion, innovation and tradition housed in a nineteenth century

arvey’s is truly a brewery for all seasons. It exists within that special sphere that commands admiration and respect. If

Sussex Barn - complete with Artisan blending vaults.” For Jenner, Harvey's is a trip through the heritage of the industry.

you’re a beer lover then more than likely,

He explains: “We are also largely hands on - unwilling to

you love the beer produced by Harvey’s.

place ourselves at the mercy of automation, we believe the

And under the guidance of Miles Jenner, head brewer

human factor is important. I always say that, if I was starting

since 1986 and joint managing director for nearly 20 years, the Lewes, Sussex-based brewery has demonstrated staying power without ever compromising on its principles. Jenner’s life in brewing covers more than 60 years, growing up alongside Harvey's Brewery itself, and he plays a key role in an age where there are more breweries in the

from scratch, I would not design a brewery like this. “The truth is, I probably would! I, too, am an incurable romantic and revel in the continuity of standing at a mash tun in the early hours where generations of brewers have stood before - all with the same pursuit of excellence. “There is a lesson to be learnt. Enjoy the heritage of the

country than at any time since the end of the Nineteenth

past but always remain relevant and strive to survive. You

Century.

can survive adversity,"

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Remember your raison d'être Anders Kissmeyer | Kissmeyer Being a brewer in today’s brewing industry is far more challenging than just a few years ago, so state your case says Anders Kissmeyer, head of craft beer creation at Royal Unibrew.

“Being a brewer in today’s brewing industry is much more challenging than just a few years ago. The mature markets for traditional lager beers get tougher and tougher, the craft segment is also becoming increasingly crowded - not just because of the increasing number of breweries, but also with the appearance of the big brewers on the scene,” Kissmeyer explains. He adds: “Remember your ‘raison d’etre’: You do things

e has dedicated his life to beer and has

differently from the ‘big guys’, and the other brewers

endured an ever-changing landscape with

out there are your friends and colleagues and not your

creative fervour … forging his own identity,

competitors.”

and remaining relevant in an ocean of breweries and brands,” is how Shaun Hill

founder of Hill Farmstead, describes Anders Kissmeyer. Kissmeyer, an award-winning Danish brewing master

and entrepreneur, has held the roles of brewer and international quality manager at Carlsberg. Latterly,

Kissmeyer believes the collective industry been hugely successful over the past couple of decades in re-creating the positive image of beer and inspiring consumer interest and excitement. But he says there is still an enormous potential in terms of new craft beer consumers to reach for. “And I think that focusing on basic brewing skills –

Kissmeyer is currently employed by Royal Unibrew as head

should be more in focus than the ever-spiralling hunt for

of craft beer creation and runs his own company Anders

the ‘next new thing’ that only the beer geeks call for,” he

Kissmeyer Master Brewer.

explains. “And if you haven’t yet started, then take a look

He knows a thing or two about beer, and has seen how the industry has changed first-hand, too.

at your carbon footprint… It will not be long before only the most sustainable breweries will thrive.”

Let’s set the record straight Dr Dawn Maskell | Heriot-Watt There's no such thing as a normal day for Dr Dawn Maskell, head of the International Centre for Brewing and Distilling at Heriot-Watt. But promoting responsible drinking remains a constant.

maturation, in addition to penning new lectures on areas such as barrel ageing. “Teaching different subjects to different people is a privileged position to be in,” she says. “You are always presented with different points of view, often ones you would not expect. But what is constant throughout is the passion these students have for the fields of brewing and distilling.”

he new academic year started a little earlier

Dr Maskell's research output includes work on papers

for Dr Dawn Maskell in 2019. But when

such as: Impact of Artificially Induced Respiratory Deficient

you’re the head of the International Centre

Yeast on Beer Flavour and Fermentation and The influence

for Brewing and Distilling at Heriot-Watt

of alcohol content variation in UK packaged beers on the

University, teaching the brewers and distillers

uncertainty of calculations using the Widmark equation..

of tomorrow at partner establishments in China comes with the territory.

“The courses the students follow there are some of the

When she’s not teaching in the world of beer Dr Maskell likes to enjoy said beverage, too. But with a proliferation of styles, variants and strengths, she believes the industry

same ones as we teach at Heriot-Watt in Edinburgh and

needs to promote responsible drinking as effectively as it

we go out to teach these. Once they have completed their

pushes the product itself.

three years, students have the opportunity to complete a fourth year in Scotland,” she explains. Closer to home, 2019 has seen Dr Maskell teach concepts in beverage and food science, fermentation,

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“There are many myths around alcohol, some with more truth than others,” she says. “However, as a brewery owner it is your responsibility to ensure that the consumer is educated on your product.”

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We need to act now Sam McMeekin | Gipsy Hill 2019 has been another successful year for South London’s Gipsy Hill. But for co-founder Sam McMeekin, now is not the time for the UK’s independent craft breweries to rest on its laurels.

meaningful in our day to day, because time away from our new, young families had to mean something. That’s the blood that flows through our veins. Family, our team, our passion for making the best beer we can and our desire for what we do to stand for something. “That means treating people right. It means investing in quality equipment. It means getting better at what we do everyday.”

t has been a full one, that’s for sure. I look forward to the time when that’s not the case!” says Sam McMeekin, co-founder of London’s Gipsy Hill Brewing Company. Looking back on 2019, there’s no risk of

understatement from McMeekin. After five years, and

McMeekin, who co-founded Gipsy Hill in 2014, is proud of the brewery’s independence. However, he’s also mindful and aware that the independent brewing sector needs to do more to help its cause in an increasingly competitive landscape. “I compare and contrast the direction we are going

some 700 brews, the company took the decision to refresh

compared to the US, with the added foresight of the

its branding and update its core range with the message

position they are currently in,” he explains.

“brewing a better life”. “We figured it was time to take a moment, look back and reflect for a second on where we’ve come from, then think about where we’re going,” he says. “Gipsy Hill was born out of family. It was cobbled together by a few guys who needed something

“If independents are to continue thriving, they need support from industry bodies, consumers and the government.” He adds: “I want to see a truly independent trade body, who will lobby for the taxation and regulatory change we need, and become a powerful advocate for independence."

Looking back to move forward Derek Prentice | Wimbledon Brewery The term ‘Legend’ is often overused but there’s no risk of that when it comes to Derek Prentice, and sharing his expertise with the brewers of today and tomorrow is something of a forte.

Prentice. “I’ve been fortunate to get my hands on that award twice in my career so I’m sure there are some that would argue I should hang up my dipstick!.” Prentice has seen a great deal of change take place during his five decades in the industry and in his words, he’s enjoyed what he calls “the renaissance of craft”. “For me, the greatest thing I’ve seen in these last years is that brewers are becoming brewers again,” he says. “There

consider it a great fortune to have spent more than

is a passion for the art of brewing and these brewers are

50 years in this fantastic industry. I don’t know how

bonded by that fantastic camaraderie that exists in this

they’ve put up with me for so long,” smiles Derek

great industry.”

Prentice. In typically modest fashion, Prentice has

Prentice adds: “It is something of a movement, and a respect for people’s talents. And what I have really enjoyed

approached these last 12 months with his trademark

seeing is the way that brewers are taking inspiration from

enthusiasm. Following the celebrations of his

the past to differentiate themselves.

semicentennial, Wimbledon Brewery has enjoyed an

“You look at the work Mark Tranter and the team are

incredibly successful 2019 capped with accolades such

doing with their coolship at Burning Sky, then the way

as two golds at The International Brewing Awards for its

outfits like Manchester Union Brewery are using the

Copper Leaf and Pale Ale, with the former scooping the

decoction mash process in the lagers they brew. It’s

prestigious title of ‘Overall Best Cask Ale’.

rewarding to see because I feel that the brewers of today,

“That really was a great achievement. We are relatively young as a brewery so I am very happy for the team,” says

congress.brewersjournal.info

and those of tomorrow, can learn a great deal from what has gone before.”

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Focus on Consistency Adam Robertson | Verdant

DIPA, Robertson and the team at Verdant are enjoying an

Making some of the most sought-after beers in the country is no small feat but it’s all in a day’s work for Adam Robertson and the team at Falmouth-based Verdant. The next step is a new brewery, more brilliant beer and catering for that insatiable consumer demand.

astounding level of success in the beers they produce in

beer to meet demand is in itself, an obvious source of ur approach to business is simple. It’s about consistency,” explains Adam

Cornwall. A cursory glance at online rating sites present a brewery that is, forgive me, releasing “banger after banger”. Numbers such as Putty, Fruit Car Sight Exhibition and Even Sharks Need Water sell out on both distributor and direct consumer channels moments after they’re made available. Heartening, of course. But Robertson and Verdant well know, like many breweries before them, not having enough frustration. Enter their brewery. Following a year in which Verdant hit

Robertson. “We want Verdant to be the

maximum capacity, and also dipped its toes into a growing

go-to brewery for hoppy beers. We

number of styles, the plan now is to build an impressive

have created a brand that is reliable and

new site that will significantly increase the amount of beer

dependable. We strive to create consistent beer. We want each of beers to have that distinctive Verdant feel and

they output. The team have grand plans for their new operation, with

flavour profile. Although we find this a challenge we are

impressive new capacity on offer, but for as long as they

super proud of where we are with the results. We have our

continue making excellent beer then it surely won’t be

ups and downs but all in all we feel we have this on target.”

long until they’re on the lookout for their next, even bigger,

And who are we to argue? Be it a Pale Ale, IPA or

move.

Don’t chase the headlines Roger Ryman | St Austell In 2019, Tribute celebrates its 20th anniversary. Many beers and breweries have come and gone in that time but its creator has some advice to share.

It was a case of creating a brand, rather than inheriting one. With that, there’s a sense of ownership that really is a once in a career moment. With that, I feel that building a brand in the current marketplace would be much more difficult. “Tribute has proven to be something of an anchor beer for people. And I think sometimes you need to step off the

rollercoaster. And fall back on something that offers up here are certain figures that have made an

reliability, and gives the consumer confidence,” he says.

indelible mark on the UK brewing industry.

For brewers such as Ryman, so well versed in cask, it

There can be no doubt that Roger Ryman,

is abundantly clear that the wider market for such beers is

brewing director at St Austell, is one of them.

particularly challenging.

“I’ve always said we just do what we do.

We don’t chase headlines or seek hype. We get on and do

He says: “As a beer drinker, and brewer, I wonder if the future of cask needs to be less ubiquitous.

what we believe is right,” he explains. “We’ve stood the test

"For many, craft beer has become something of a

of time, during what has been a dynamic time in brewing.”

destination. Whether cask is part of that, or if it remains

The brewery’s Tribute beer has been central to this

question.

drive. Ryman says: “Many beers come and go. There will always be a lot of noise. When we developed Tribute, we made the decision to create a beer brand, rather than focus on brewery brand behind it.

inherently associated with traditional pubs is another

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“Does cask needs to become more a niche, where it’s actively sought after, rather than an expectation? "Cask is our national beer style. It is one of the pleasures of life in the UK and when it’s gone, it’s gone."

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We must do better Nigel Sadler | Learn2Brew Competition for the consumer pound is at an all-time high. So how can pubs expect to attract, and retain, business when they’re not putting the effort into training, cellaring and dispense asks Nigel Sadler.

comes to the state of play of two of his great loves, the public house and cask beer. “All I want is good beer in the glass. That shouldn’t be too much to ask but as we all know that’s sadly not the case,” he explains. “There has been a slow decline in cask and with that, a loss of staff training. If you’re not hitting margins on the beer, you’re not going to be pouring resources into your team, either."

ould you eat off a dirty plate? Of

Sadler echoes the thoughts of St Austell’s Roger Ryman

course not!” questions Nigel Sadler.

with the view that the cask market could benefit from

“We are in a position where basic

premiumisation, being served in fewer establishments but

levels of hygiene are not being

those that treat the beer accordingly.

adhered to. Then you look at the

“That would be no bad thing,” he says. “Price remains

lack of cellar skills on display at many pubs. It’s no surprise

a sore point when it comes to cask beer. When you’ve

the sector is struggling.”

got landlords being offered a 3.6% 9 gallon cask for £43,

If you’ve ever seen his social media, you’ll know that Sadler’s mission in life is to educate and raise the standards of cellaring and dispense in pubs and bars across the land. Founder of Learn2Brew, Sadler is also a Cask Marque assessor and IBD qualified in malting, brewing, distilling

you have to ask how much lower will things go. It doesn’t encourage the buyer to seek out quality.” For Sadler, the market is due a shake up. Education in the on-trade, and towards the consumer, has to improve. He explains: “If we’re to really change perceptions of cask from both sides then we need to be prepared to put

and packaging. So it’s no surprise that he’s often apoplectic when it

in the effort.”

Aim to Improve Yvan Seth | Jolly Good Beer With hop-forward beers more popular than ever, much more needs to be done to ensure your beer reaches the consumer in the condition you intended, says Yvan Seth of Jolly Good Beer.

it’s tight, and people are vying for space. So ensuring your beer gets to the consumer in the best form it can possibly be is so important. “It’s the difference between outstanding, good and passable. You need to be the former. Passable isn’t good enough when there’s some 2,5000 breweries out there." Despite improvements across the board, Seth feels that there is still a long way to go and cold chain distribution is

sometimes wish I had an off switch,” laughs Yvan

only likely to increase in proliferation at the premium end

Seth, founder of Jolly Good Beer.

of the market. But that’s to say that consumer experiences

Seth is the founder of wholesale craft beer

distribution and dispense business Jolly Good Beer. He says he’s a “beer enthusiast putting his life

won’t change for the better. He explains: “I think we’ll see beer treated with more care, the care it deserves. Supermarkets will start to chill

towards promoting the best beers he can find” but he’s

more of the beer and with that independents will face even

much more than that.

more challenges. They can’t compete on price so it’s a

An expert and advocate in coldchain distribution, Seth

case of adapting and ensuring they offer that variety the

ensures customers get the beer they want while breweries,

supermarkets don’t and looking after the beer they sell.

pubs and pubs call on him time and time again for his wide-ranging expertise in dispense. He says: “I want everything to be better. I feel that we’ve

“Sure, it’s a financial commitment but you can start and build up. Start with one fridge then grow from there if needs be. The consumer has more choice than ever

helped push things along a bit, and breweries are doing

before, so you need to make sure you’re giving them a

that themselves, too. The sector continues to grow but

reason to choose you.”

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Take changes head on Dave Stone | Wylam Brewery There are certain figures possessing of a verve and enthusiasm that carry all around them. Dave Stone, director of Wylam Brewery, is one such individual. Fresh off the back of another sold out iteration of their Craft Beer Calling festival Stone's only looking forward.

a microbrewery, taproom and street food market, it also boasts Träkol. An open fire kitchen popular with diners and a hit with critics, too. So much so that it made it into the Michelin Guide for 2020. On the beer front, Wylam’s output continues to sit comfortably among the best in the UK. Which would be simple on paper, if it wasn’t for the dreaded ‘B’ word. “We still don’t know how this Brexit situation will hit us,” he laments. “Breweries like ours could end up with large volumes of beer in limbo. The fact that we’re still none the wiser. Imagine a 15 year old, days from taking their GCSEs,

ou can only deal with what’s on your desk

admitted they didn’t have a clue what was expected of

at the time,” explains Dave Stone. “It’s a

them. It’s ridiculous.”

pleasure to be in this industry and hard work

However if (and when?) this particular situation is played

comes with the territory. But we’re lucky to

out, it’s tempting to look back to Stone’s own words when

be in it and I never forget that.”

this magazine visited Wylam in 2018.

Stone is no shrinking violet when it comes taking on

“Caution doesn’t register with me because I know we

new challenges. Navigating the addition and installation

will work hard enough to make something work and to be

of new 30bbl tanks and a new canning line is small fry

a success,” he said at the time. “There has never been a

after you’ve successfully help oversee the opening of a

better time to brew and drink beer. You have the proven

whole new entity the year previous. By The River Brew Co

knowledge of the past along with the technology of the

is an independent container community that is home to

future. So let’s have a party.”

People are your greatest asset Christian Townsley | North Brewing Co The brewing industry is an exciting scene. But behind the glamour it’s a lot of hard work, too. So never forget that the people in your team are its greatest asset, says Christian Townsley of North Brewing

t has been another busy week for the team at North Brewing and North Bar.

expect to move from 8000HL output in 2019 to double that next year.” Townsley makes it abundantly clear, though, that the success North has enjoyed is very much the result of team effort. Everyone playing an equally-important role in moving the business forward. He is awash with praise for each member of the team at North, knowing how integral they are in each facet of the company. “You should always been caring and considerate for

Actually, make that a busy month. No, year.

others,” he says. “If you’re fortunate to work with passionate,

Let’s just agree that life at North is always busy

hard-working individuals, then you should consider

but they wouldn’t have it any other way. And who

can blame them when 2019 has proven to be another period defined by expansion, awards and brewing better beer than ever before. Consumer demand says as much, with the team eyeing

yourself very lucky and make sure they are appreciated.” He adds: “I sometimes feel that as a whole, the industry doesn’t do enough on a human level. "Whether that’s making an effort to engage with consumers that come to tap takeover events, or ensuring

the move to a new facility that will allow growth in every

your team are looked after on a day-to-day basis. More

part of the business.

needs to be done.

“We invested in six new 50HL tanks at the start of this

“I’m really proud of where we are but you can’t rest on

year and recently took on even more capacity, but we can’t

your laurels. People are the most important part of your

keep up,” he explains. “A new site will change that, and we

business and you should never forget that."

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Forge your own path Mark Tranter | Burning Sky Under the guidance of founder Mark Tranter, Burning Sky has long since cemented itself as one of the UK’s most respected breweries. Not by following trends but by doing things its own way.

’m really pleased with it. It’s not our best beer by any

in a new building adjacent to the brewery, enabling the team to concentrate more on the quality and development of its spontaneous and mixed fermentation barrel and foudre aged beers. The installation of a canning line means its fresh pale ales, IPA’s, and seasonal saisons will be packaged in 440ml cans, while its oak aged beers will carry on being bottle conditioned in 750ml Champagne bottles. And in an age of of countless beer releases, Tranter

stretch, but I’m happy,” says Burning Sky founder

believes that it’s imperative that breweries forge their own

Mark Tranter.

path rather than chase trends.

The beer he’s referring to is the excellent Coolship No. 2. Two and a half years in the making,

“New is not a style. One-off beers are not a true reflection of a brewery’s capabilities. As much as we like

it’s a blend of beers from the 2016/17 and 2017/18 brewing

doing new recipes, because we do them ourselves, they

seasons.

should only be a starting point for something bigger.”

Unsurprisingly, it left shelves as soon as it hit them. But for Tranter, and the those that drink Burning Sky’s beers, there’s no harm in having such high standards, is there? In addition to its latest release, Burning Sky has also undertaken the significant investment in its first canning line. An isobaric, counter pressure system from GAI. With this shift, oak ageing and packaging will be housed

He adds: “These evolve over time, otherwise what’s the point? I don’t see the value in having a beer only once.. “Personally, I prefer to see development and achievement in the ways you can introduce variation and nuance in beer. "Especially your annual releases. There's excitement about vintages in wine. Why can’t we have that in beer?”

We should all just get along Rod White | University of Nottingham The modern beer industry is very much a case of them and us. But Rod White from the University of Nottingham believes there’s much to gain from everyone getting along.

then you have some smaller breweries that just assume that all big beer is bad.” He adds: “Flavour floats the boat. But there is so much that craft can learn from these multinationals and equally, big business has much to learn from independents.". “Look at someone like AB InBev producing Budweiser. If something goes wrong, they know what went wrong, how to document it and how to fix it. There is a wealth of

019 has given Rod White his biggest class

knowledge out there when it comes to things such as

yet. Students from the UK, China, Mexico and

cleanliness of base flavour. These big guys know how to

mainland Europe will all learn a great deal

make beer, simple as that.”

from White, who is the assistant professor at the International Centre for Brewing Science at

Nottingham University. Formally a senior technical brewer with Bass / Molson

White is a firm believer that smaller breweries such can learn a lot from the expertise held at these multinationals. He says: “There is so much quality, and choice, in the beers being produced by modern breweries. Incredible,

Coors, White has a wealth of experience in troubleshooting

really. But there is also a lot of run of the mill micros

problems all over the world. And it’s his dealings with these

pushing out beer, especially on cask. And let’s be honest, a

global giants, as well as microbreweries across the UK, that

lot of it is sh*t.

affords him a unique insight into the world of brewing. “To be honest, they’re sometimes as bad as each other!”

“It gets me angry, seeing so many basic errors. I could scream at these people making beer that demonstrates

laughs White. “There’s the argument regarding what craft

howling errors, infections and off flavours. These can be

beer collectively knows about balance and drinkability. But

avoided and it’s for the greater good of the industry."

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We’re stronger together Jaega Wise | Wild Card Brewery The brewing industry can involve hard work but it can be incredibly rewarding, too. However, independents need to do more to promote their cause says Jaega Wise, head brewer at Wild Card Brewery.

“This new setup doubles our production capabilities, which will open up far more opportunities for us.” “Am I calm?” Wise asks. “It’s my job to be calm during times like this. It’s another stage in our journey and I know that over the last few years we’ve made better beer than ever before. Personally, I’m now seven years in to this brewing game and I’m better than I was before. We’re all

improving all of the time.”

TV, radio and also hosting swanky awards. That's before

that I can. In SIBA South East we're working on a keg beer

we’ve even mentioned the recent arrival of a brand new

competition & festival, Love Beer London. SIBA South East

brewhouse.

& the London Brewers Alliance are joining forces, with all

don’t know any other life than a busy one. I’m used

She adds: “It’s my job is to make sure our people are

to getting by on very little sleep!” laughs Jaega Wise,

happy. That’s one thing that’s never changed. Everything is

head brewer at London’s Wild Card Brewery. “I don’t

a beautiful dance, sometimes it’s not just as beautiful!”

mind it, though. If you have opportunities in front of you then you have to grab them, or you will regret it.”

In 2019, Wise has been producing the best beer of her

career to-date. She’s also no stranger to appearing on

She says: “It’s something we’ve been beyond desperate

Wise is proud that Wild Card Brewery is part of a vibrant independent scene and she’s a firm believer that these breweries are more powerful when they club together. “It’s a reason I got involved in SIBA, to help in any way

proceeds going to Craft Beer Cares,” she says. “The aim is

for. We knew our old kit could only do so much and I feel

to make a Keg competition that is not only World Class but

that it’s been pushed to its very maximum for the last two

gives sommelier lead feedback to brewers which can help

years.

them to improve. So look out for it February 13th-15th!"

introducing your hosts Melissa Cole | John Keeling With Melissa Cole and John Keeling, you have a wealth of expertise in brewing, writing, teaching, lecturing and pretty much everything in-between.

work in which dishes and why (which she regularly calls ‘making a whole series of disgusting mistakes, so you don’t have to’). John Keeling surely needs no introduction. But for those unaware, John is the former head brewer of Londonbased Fuller’s. He joined the brewing industry as a lab technician for

Wilson’s Brewery in Newton Heath, Manchester back ward-winning writer Melissa Cole is widely

in 1974. Since then, he held various positions at Fuller’s

acknowledged as one of the UK’s leading

culminating in his promotion to brewing director in April

beer & food experts.

1999.

Her passion in life is getting people to learn as little, or as much, as they want

about what she considers the finest social lubricant known to humankind – beer. At the end of last year, her latest book was published, The Beer Kitchen: The art and science of cooking and

This role included overseeing £60 million invested in developing the brewery. Regarded and respected the world over, John is using his retirement to collaborate, consult and create with breweries across the globe. He is an acclaimed judge and speaker at various beer

pairing with beer. ntioned the recent arrival of a brand new

competitions around the world including several Beer

brewhouse.

World Cups and the Australian International Beer Awards.

With a passion in food, she is recognised as probably

Fuller’s has won a wealth of medals for their beer during

the UK’s leading expert in pairing, and cooking with, beer

his time as a brewer including the CAMRA Beer of the Year

having spent years dedicated to figuring out which beers

and Gold medals at the Beer World Cup.

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ON DEMAND CAN APPLICATORS

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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

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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.

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Q C L

Bringing Quality Control to the Brewery

CDR BeerLab: The Importance of Analysis for Consistency QCL 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.

here are hundreds of factors that can affect

Quarterly Analysis

the flavour of your beer – Yeast, Hops, Malt, Fermentation temperature, Mash temperature, water chemistry… but how many parameters are measured in your

finished product to ensure a consistent flavour profile? The main four parameters frequently tested in finished

beer include:

Parameter

Common Test

Alcohol (% ABV)

Specific Gravity calculation

Grain bill calculation/colour chart

pH probe and meter

Bitterness (IBU)

Calculated from alpha acid % and hop utilisation

Monthly Analysis

I don’t think anyone would argue that the bitterness of a beer is one of the most important factors when judging the flavour of a beer; however it is rare that bitterness is routinely measured on the finished product, instead it is calculated from the alpha acid content and hop utilisation of the Brewhouse with full analysis run by an external laboratory every 3 – 6 months. u If bitterness is such an important flavour component of your finished product, why is it measured so infrequently? u What happens if a new hop season affects your IBU pickup?

data from Monthly analysis shows that more data points

u What if you replace an element in the kettle that improves utilisation? Here is a comparison for the difference between quarterly and monthly testing for a 30 IBU beer:

At first glance, Quarterly analysis might look as if your beer is consistently testing to specification; however the

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can shed light on changes in the brewery that might not be apparent through Quarterly analysis. This is crucial for delivering a consistent product to your customer. Colour is also important for consistency of flavour

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due to a change in EBC value arising from varying levels of roasted/caramelised malts. Again, colour is usually estimated using a calculation and roughly checked against a colour chart, but could be measured more accurately to give the brewer more control over consistency.

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Mash analysis Fermentable Sugars (Glu, Fru, Mal)

15 – 200 g/L

Starch

0.10 – 10.0 g/L

FAN (Post Boil)

30 – 300 ppm

CDR BeerLab – Consistency Throughout the Brewing Process The CDR BeerLab can provide quick and accurate analysis of your finished product, giving you in-house

Yeast Health Yeast Vitality

analysis for the main four specification tests – ABV, IBU,

VDK

colour, and pH.

Yeast Count

Where in the brewery can I use the BeerLab?

Finished beer

Liquor Treatment Calcium

5 – 250 ppm

Magnesium

2 – 50 ppm

5 – 100 IBU

Bicarbonate

0 – 300 ppm

Colour

1 – 100 EBC

Chloride

100 – 500 ppm

3.60 – 6.00

Sulfate

20 – 250 ppm

Zinc

0.05 – 1 ppm

Alcohol by Volume

0.1 – 17.0 % v/v

Bitterness

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U nleashed

software

The next evolution of inventory software Unleashed provides cloud inventory software that gives brewers the freedom to better make, manage and move their beer. We’ve helped hundreds of beverage businesses solve their inventory and operations issues — by enabling them to achieve complete clarity and control across production, suppliers, storage and sales. Here are three global brewers that have used Unleashed to take their business to the next level. Seven Bro7hers Based in:

Salford, UK

Started:

2014

Moved to Unleashed:

2017

Previous system:

Sage

Why they moved:

Too many inventory issues, no idea of stock levels

Result:

We use Unleashed for sales, inventory and production. Now we know exactly what each product costs to make. Every keg, can and bottle is batch tracked — giving us full visibility

Seven Bro7hers is indeed owned and run by seven brothers. Their sisters, meanwhile, operate 4 Sisters Gin (who are also an Unleashed customer).

Epic Brewing Based in:

Auckland, NZ

Started:

2006

Moved to Unleashed:

2013

Previous system:

Spreadsheets, owners’ head

Why they moved:

Rapid growth required a structured system

Result:

We can see exactly what our cost of sale and income is for any order. Plus, we’ve baked batch tracking into our food safety programme.

Epic export to Australia, the UK, the USA, Ireland and more — but their biggest overseas customer is Sweden.

ShinDigger Based in:

Manchester, UK

Started:

2013

Moved to Unleashed:

2015

Previous system:

Spreadsheets

Why they moved:

Struggled to manage a complex supply chain

Result:

Since using Unleashed, ShinDigger has grown approximately 300%. “Unleashed is fundamental to our operations. Without it, we couldn’t keep track of what we’re doing as a company and how we’re performing,”

Shindigger founders Paul Delamere and George Grant started by selling their homebrew at university parties. Despite their stunning growth since, they still gypsy brew at four sites across the North-West.

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Award winning inventory software

congress.brewersjournal.info

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yakima

chief

hops

One Ingredient Endless Possibilities For over 30 years, Yakima Chief Hops has been the leading 100% farmer-owned hop supplier in the world, providing commercial and home brewers everywhere with American-grown hops. With a mission to connect the multi-generational family hop farms of the Pacific Northwest with the world’s finest brewers, Yakima Chief Hops seeks to promote a strong relationship between craft brewers and the farmers that supply their main ingredient.

s a farmer-owned company, Yakima Chief

In short, YCR develops exciting new hop varieties

Hops is uniquely positioned to oversee the

through their breeding program and YCH gains valuable

entire supply chain, from farm to kettle.

feedback from brewers regarding these varieties through

This allows for greater traceability and

their experimental hop program. Together they aim to

transparency, ensuring that YCH offers the

produce and supply sustainable hop varieties that are

best quality hops at the right price, for both brewers and

both beneficial to farmers and brewers. In addition, they

farmers.

also work together to perform hop sensory evaluations,

Yakima Chief Hops is committed to providing superpremium hops to the brewing industry, knowing that

manage quality at the farm level and maintain the overall financial health of the supply chain.

quality is the difference between good beer and great

From Generation to Generation

beer. With this, YCH has created the Green Chief®

“It’s not about the next 5 years. It’s about the next 50

program under which the Yakima Chief Hops Best

years. It’s about 5 generations from now.” -Steve Perrault,

Practices Team has developed strong baselines,

Perrault Farms, 5th generation hop farmer and YCH

guidelines and practices to ensure all hops that enter

farmer-owner

and leave YCH warehouses meet the highest quality standards. Through the Green Chief® program, YCH collaborates

Inspired by family hop farms and their deeply rooted appreciation for the land they’ve owned for generations, Yakima Chief Hops maintains a strong focus

with hop farmers across the Pacific Northwest to perform

on environmental sustainability. As a farmer-owned

farm audits, facility assessments and data analysis,

company, respect for the land is part of their culture.

awarding farmers for their excellence in quality and

Conserving the environment is not only good for the

identifying opportunities for improvement. Unlike any

planet but it is cost-effective as well, benefiting both

other global hop supplier, YCH works together with their

farmers and brewers.

farmers to monitor quality, with a strong belief that great beer starts at the farm.

YCH’s environmental initiatives are woven throughout the supply chain, from the water the hop farmers

In addition to YCH’s strong relationship with hop

conserve to the solar panels on YCH warehouses. They

farmers, they also maintain a unique and cohesive

have generated more than 359,000 Kilowatt hours from

partnership with Yakima Chief Ranches, an integrated

onsite solar panels and recycled more than 508,000 lbs

crop management company that specializes in breeding

of cardboard. In addition, YCH continuously seeks to find

new hop varieties for the global brewing industry. Through

new ways they can reduce their use of electricity, release

this partnership, YCH and YCR work together seamlessly

less carbon dioxide, and decrease waste, knowing that

to ensure they are meeting the everchanging needs of

every small effort adds up to make a big difference.

the brewing community.

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YCH’s sustainability efforts extend beyond preserving

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natural resources, as they also work to enrich their

including unique hop blends and USDA Certified Organic

surrounding communities. In addition to contributing

Hops. All YCH products are required to meet the highest

nearly $50,000 to nonprofit organizations in 2018, YCH

quality standards from farm to kettle using data analysis

also promotes social sustainability through their Give

and state-of-the-art technology.

Back program. Each year, all YCH employees, both

Yakima Chief Hops also uses innovative technology to

international and domestic, are allotted 16 paid volunteer

produce exclusive products such as Cryo Hops® pellets

hours. Employees are encouraged to get involved with

and American Noble Hops™. Using YCH’s proprietary Cryo

their local community nonprofit organizations, including

Hops® technology, the vegetative matter and the lupulin

youth programs, animal welfare programs and disability

glands are separated from dried whole leaf hop cones.

assistance.

American Noble Hops™ contain mostly the vegetative

In addition to investing in the well-being of people

matter, contributing the more mild, essential oils and

outside the company, YCH also aims to support the

aromas to beer, while Cryo Hops® pellets contain the

well-being of their own employees. YCH offers tuition

more powerful oils and resins for more hoppy, aromatic

reimbursement assistance, workforce education and

beers. Each product plays a unique role in the brewhouse

training including language classes, and health-related

and provide a multitude of benefits.

employee incentives. YCH’s culture is rooted in the belief

From the hop farming pioneers to the artisan craft

that creating a positive and fulfilling work environment

brewers, YCH is inspired by the entrepreneurial spirit of

ultimately creates a successful company.

the hop and brewing industries, making innovation a

One Ingredient. Endless Possibilities.

core part of its culture. YCH employees are encouraged

Yakima Chief Hops offers a vast portfolio of different

to constantly find ways to improve its products and

hop varieties, as they strive to meet the needs of all

processes, hiring creative and talented team members

brewers. Some of the most popular varieties include:

that bring fresh ideas and perspectives to the table.

Citra®, Mosaic®, Simcoe®, Sabro™, El Dorado®, Pahto™, Ekuanot®, Amarillo® and Palisade®. Yakima Chief Hops is proud to provide a robust portfolio of hop products, allowing brewers to enhance their favorite beer styles using the best fit for the job. YCH

Yakima Chief Hops is committed to supplying the entire brewing industry with leading edge brewing solutions, data-driven resources and premium quality products. YCH’s efforts of continuous improvement span across

supplies more traditional product types, including Fresh

the entire supply chain, from collaborating with farmers

Hops, dried whole leaf hops, and T90 pellets, as well as

and breeders to improve hop quality and develop new

more advanced product types, including Cryo Hops®

varieties, to pioneering new hop processing technologies

pellets, American Noble Hops™ and CO2 Hop Extract.

and research. YCH always seeks to anticipate what’s next

Their portfolio also includes additional specialty products,

in beer.

congress.brewersjournal.info

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y b e R

Brewers J o u r n a l

p o d c a s T

Listen online at brewerspodcast.reby.media On Spotify - Stitcher - Apple Podcasts - Google Podcasts Podcast Addict - Acast - or wherever great podcasts live