The Brewers Journal - Canada edition, Spring 2019

The magazine for the professional brewing industry

Brewers J o u r n a l

Spring 2019 | issue 12 ISSN 2398-6956

dieu du ciel!

Twenty years on and still going strong

33 | ANDINA: BRINGING south america to bc

30 | BRANDING: WHERE TO TURN WHEN REBRANDING

53 | cbc & brewexpo 2019: who not to miss in denver

le ad e r

celebrate difference

B

rewing is a truly global industry.

As I've written countless times before, it's something that refuses to be confined by geographical boundaries. And beer is all the better for it.

So it was fascinating to spend time recently speaking with three of the incredibly distinct and diverse breweries that make up the Canadian brewing industry in the form of Dieu du Ciel!, Andina Brewing and Microbrasserie Cassel.

Three breweries that have their own backgrounds, their own stories and their own idea of what beer can be.

Andina Brewing, located in the Downtown Eastside area of Vancouver, is the brainchild of brothers Andrés and Nicolás Amaya. South American natives that have taken contrasting career paths before converging to open their own brewery and cevicheria in Canada.

“I always liked beer and when we came to Canada in 1998, the array of brands available was extensive, I started on a quest to find my favourite. When I came across my first craft beer, a pumpkin ale, I was completely blown away” explains Nicolás. “I couldn’t believe that there was a beer that tasted like liquid pumpkin pie, with all the flavour and spices. I realized that there were many other craft beers that I hadn’t tried, so I bought different brands and started learning about flavours and styles. After a while, I went to a brewery and discovered IPAs. I was hooked.”

Andrés and Nicolás came to Canada in 1998, the same year that Jean-François Gravel and Stéphane Ostiguy opened their Dieu du Ciel! brewpub in Montréal. A business that has grown from the duo to one that now employs 80 people across its two sites.

While the industry has changed greatly in those decades, Gravel's ethos and approach to beer remains the same.

“As a brewer you want to explore new creations, new experiences,” he says. “But it is important to perfect these, and evolution is key.”

brewersjournal.ca

editor's choice How the Amaya brothers made Canada their home and founded Andina Brewing, a truly unique brewery - page 35

Also in this issue, we tell the story of Ottawa's Microbrasserie Cassel. Founded by Mario Bourgeois in 2012, more than 30 new breweries have opened in the part of Eastern Ontario they call home. And Bourgeois believes the industry is more demanding than it was back then.

“We had the luxury of being from the home brewer background and then being able to jump into the commercial side while working on, tweaking and improving recipes,” he explains. “You can’t do that now.

There are higher expectations from the consumer to nail that recipe from the day you’re open to the public.

I can understand that, but also acknowledge we were fortunate to start when we did, too.”

I hope you enjoy reading their stories and for those attending this year's Craft Brewers Conference, have a good one!

Tim Sheahan Editor

Spring 2019

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co ntac t s

contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Richard Piotrowski Canada Bureau Chief richard@rebymedia.com +1 647 975 7656 Jakub Mulik Staff photographer Ryan Horwood Head of sales ryan@rebymedia.com +44 (0)1442 780 593 Johnny Leung North American Sales johnny@rebymedia.com +1 647 975 7656 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

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

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PIONEERING TOGETHER

SINCE 1869 WE ARE A SIXTH GENERATION GROWER-OWNED NETWORK OF FAMILY HOP FARMS PARTNERING WITH THE WORLD’S FINEST BREWERS TO CONTINUE THE TRADITION OF CREATING WHAT’S NEXT IN BEER. For more information or to order, contact us at simcoe@yakimachief.com.

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Spring 2019

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The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal is printed at Stephens & George, Merthyr Tydfil UK.

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal Canada ISSN 23986948 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA, UK. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA, UK. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.

Brewers Journal Canada

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contents 57

35

31

46

42

Cover story 24 - For twenty years, Dieu du Ciel! have taken one approach, and that's making the beer they want to drink.

It just so happens we all want to drink it, too.

COMMENTS 14- The importance of barrel care 17- What to look for when producing Kombucha 20- Playing it safe with stainless steel

FOCUS | CANNING 42- Whether you're looking to invest in kit, or utilise mobile canning, quality remains key

Meet The Brewer | CASSEL ADVERTORIAL | ALPHA BREWING OPS 22- Why Alpha Brewing Operations have a wealth of kit options for Canadian breweries

Sector | BRANDING 31- Looking to rebrand your brewery? Great.

But there’s a lot to it, and you need to give careful consideration to every step

46- How Mario Bourgeois and Microbrasserie Cassel have helped put their area on the map

CROSSING CONTINENTS | BEAVERTOWN 51- London's Beavertown on the road ahead

science 62- Consistency and getting back to basics

Meet The Brewer | ANDINA 35- How the Amaya brothers, their families, and a Canadian head brewer are bringing a taste of South America to British Columbia

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Spring 2019

Series | homebrew 4.0 78- The first in a new series celebrating the homebrewing scene

Brewers Journal Canada

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info@jammz.co.uk

DME to reopen after being bought by Dutch firm CETP C

harlottetown-based DME is under new ownership

operates in brewing through its Ziemann Holvrieka and

after being purchased by CIMC Enric Tank & Process

Briggs brands.

B.V. (CETP), a subsidiary of CIMC ENRIC Holdings.

The DME and Newlands (NSI) brands will now operate

The acquisition provides the CETP group the opportunity to strengthen its position in the overall

as DME Process Systems after CETP, based out of the

brewing market and further increase its manufacturing

Netherlands, purchased the business.

footprint in Canada.

DME Process Systems will continue to manufacture

“We are very excited to be a part of this prestigious

both the DME and NSI brands out of the Charlottetown

international group of companies,” explained Marc de

location, which is operational as of early March.

Jong, managing director of DME Process Systems. “Their

Although DME Process Systems is a new entity, they

innovation, market presence, manufacturing locations and

will work with previously installed DME and NSI breweries

experience will further strengthen our already globally

for any parts, service or expansion needs.

recognized brands.”

DME, one of the most respected brewing equipment

Ko Brink, CEO of CETP, added: “The DME Group brings

manufacturers in North America, was forced to cease

us an experienced team as well as a great customer base,

operations at the end of November last year after it was

which allows us to further increase our presence in North

issued an order by the Supreme Court of Prince Edward

America. Adding DME/NSI to our group brings two strong

Island in Canada.

brands in the (craft) brewing industry that will highly

Its new owners, the CETP group of companies

British Columbia-based Nelson’s Savoy Brewery shuts its doors

S

contribute to our existing brand portfolio.”

businesses, I look forward to serving our guests in the hotel and nightclub,” said Bundschuh.

"When you step inside The Falls Music Lounge, you’ll notice some big, beautiful glass doors to your

avoy Brewery, a nanobrewery that has been open

right. Behind those doors lives our very own microbrew

since 2016 in Nelson’s Savoy Hotel, has closed down

facility, complete with stainless steel and copper beer

due to a “competitive restaurant market” in the area.

Located in the hotel’s Falls Music Lounge restaurant and bar, Savoy Brewery closed when the restaurant, along with the adjoining Farm Fresh Café, were shuttered.

The hotel itself remains in operation.

The Savoy Hotel property was purchased in 2013 by

vats, fermenters, and all the other toys that go along with making our own brand of delicious beer," is how the hotel described its brewing operation.

It prided itself on being able to offer: "Our own beer, made right here".

30 beers made at the Savoy Brewer were listed

Jimmy Bundschuh, founder of the Shambhala Music

on ratings site Untappd, including an IPA, Nitro Stout,

Festival. Things started off strong as the hotel was

Toasted Coconut Porter, Oatmeal Cookie Porter and and

renovated and enjoyed a re-opening in March.

English Mild.

According to kootenaybiz.com, the interior was painted and new floors were installed.

“I am hugely proud of what my team has achieved and I know that they will go on to do great things,” Bundschuh told kootenaybiz.com in 2015.

Sadly, things did not work and stunned staff are

While this is a tough blow for this tight-knit community, the good news is there are still many marvellous craft breweries in Nelson.

As of 2016, Nelson BC has a population of just 10,664 but this hasn’t stopped craft breweries from making Nelson their home, including Nelson Brewing Co.,

now looking at other options. Bundschuh also cited the

Torchlight Brewing Co., and Backroads Brewing Co.

competitive local market as the reason for the brewery’s

The good news doesn’t stop there, however.

closure, as it was “unable to rise above a number of challenges in the industry.”

“While I am greatly saddened by the closure of these

brewersjournal.ca

According to the website, Vancovuerisawesome.com, more than 20 new craft breweries opened in the province in 2018.

Spring 2019

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Cask donates canning system to MSU program

C

ask Global Canning Solutions has donated one of

could get in a typical craft brewery, and our micro-

its canning systems to the Beer Industry Program at

canning gear and cans will be put through that same

Metropolitan State University of Denver The Cask Micro-Automated Canning System (mACS) will serve to educate the program’s students on the packaging, environmental, and freshness-keeping benefits of canned craft beer.

Cask founder Peter Love, explained: “The MSU Denver Beer Industry Program helps aspiring members of the

rigorous testing and scrutiny.”

Cask’s mACS donation will also provide funding for the beer program. Tivoli Brewing Company, located in the school’s Tivoli Student Union, is adding cans to its packaging lineup and will host the mACS in its brewery.

Tivoli will pay the university for use of the machine (at

brewing trade learn about the best practices a brewery

market rate) as if employing a mobile canning service.

can employ. It was important to us that these women and

Students will receive training from Tivoli Brewing staff on

men get firsthand experience with the best package there

the canning operation and get firsthand experience with

is for a delicious craft beer: the aluminium can.”

brewing, packaging, and distribution.

The MSU Denver brewing program (a branch of the

“We’re delighted to get some of our beer into cans and

school’s innovative School of Hospitality, Events and

help take the Cask and MSU Denver partnership to the

Tourism) offers several degree and non-degree options.

next level,” said Ken Hehir, Tivoli Brewing Co. president

It blends the art and science of brewing beer with the

and CEO. “While the canning line could have gone in a

hospitality knowledge and operational skills sought by the

classroom or lab, instead it will be in a fully operational

beer and brewing industries.

craft brewery. So it’ll provide revenue to the beer program

"The Cask canning line will be a true difference maker for both MSU Denver and the beer industry as a whole,”

and real-world brewery experience to students.”

MSU’s Beer Industry Program includes courses in

added Scott Kerkmans, instructor and director of MSU

a range of topics, chemistry, biology, management,

Denver’s Beer Industry Program.

hospitality, marketing and others, that are valuable in

“Our students are the next generation of brewery

the beer trade. Students can earn Bachelor of Science

leaders, and now they can learn about micro-canning

degrees with a major in Brewery Operations or Craft

on equipment ideally suited for small and medium-sized

Brewing and Pub Operations, or a minor or certificate in

breweries. They can apply that knowledge while interning

Brewery Operations.

during school and working after graduation.”

Love said: “When we toured the school’s beer lab, we

Situated in downtown Denver on the Auraria Campus, the University’s central location within Colorado and the

were blown away by the caliber of the testing equipment

nation offers students access to a considerable number of

and the sophistication of the staff.

experiential learning opportunities. Students engage with

“We love that MSU Denver students will get quality control and testing experience way beyond what they

10

Spring 2019

breweries, restaurants, distributors and hotels located within a few miles of the campus.

Brewers Journal Canada

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Ska Fabricating installs 500th Depalletizer S

ka Fabricating has installed its 500th Can-i-Bus

lifts layers of empty cans from the pallets that they arrive

Depalletizer, ordered by AleSmith Brewing Company

on and feeds them onto the canning line’s conveyor

in San Diego.

Ska Fabricating’s Can-i-Bus depalletizer is the bestselling sub-400 CPM can depalletizer in the world, the company said. The first Can-i-Bus depalletizer was sold to Austin Beer Works in Austin, Texas, and was eventually

belt—inspired Vincent to start a new company, Ska Fabricating.

He said: “At Ska Brewing, we found ourselves solving a lot of problems that you couldn’t buy solutions for.

“We put in the time to make these things work just

sold to Buffalo Bayou Brewing Company in Houston

right, and what we ended up with were solutions that

when ABW purchased a newer model. Ska Fabricating

were created by brewers, for brewers, and proven in a

has customers located in 48 states in the U.S., 8 Canadian

brewery. That’s something other breweries just couldn’t

provinces and 21 countries.

find, and there’s a huge amount of value in it for them.”

Matt Vincent, the third partner in Durango’s Ska

“This is a huge milestone for our company,” said Jim

Brewing, invented and built dozens of devices over the

Mackay, CEO at Ska Fabricating. “Our first Can-i-Bus is

years to help the brewery achieve efficiencies in the

still pushing cans and now we are installing our 500th

production, packaging, and distribution of their beer.

depalletizer at AleSmith Brewing Company in San Diego.

The strong demand for one of those machines, the can

That speaks volumes about the quality and reliability of

depalletizer—a steel-framed machine that automatically

our equipment and our reputation in the industry.”

Wave Maker launches in Cambridge

Operations program at Niagara College in 2013, he has

“Since completing the Brewmaster and Brewery earned over 34 awards for his beers, including a gold

W

ave Maker Craft Brewery, headed up by Niagara

medal at the World Beer Awards at the Canadian level,

College Teaching Brewery graduate Scott Pautler,

plus gold medals at both the Canadian Brewing Awards

has opened in Ontario.

The Cambridge-based business opened with two inhouse beers, the 6.7% First Brew Heller Bock and a 4.8% Oatmeal Stout, as well as guest numbers.

The brewery explained: “Our motto is Beer With Soul!

Every bottle, can, and draft pour of our beer conveys our passion about brewing and it shows how much we care about creating it.

“Our brewing philosophy of open exploration allows us to pull inspiration from many brewing cultures around the world and bring these experiences to Cambridge, Ontario.

“From constructing a pilsner using traditional German

and Ontario Brewing Awards.”

Mikkeller launching in Ontario

M

ikkeller is launching its beers in Canada through a partnership with The Craft Brand Company.

The Danish brewing business is brewing its Peter Pale

and Mary beer at Brunswick Bierworks, with the beer launching in the LCBO from April.

There are also plans for seasonal, collaboration and limited release offerings throughout 2019.

“This is a big one for us. Not only is Mikkeller carving

brewing techniques, to our North American influenced

out the forefront of what is happening in beer, but

hop bombs, to our Belgian style abbey and farmhouse

they embody the three things we search for in our

ales, we challenge ourselves to deliver beers without

partnerships; exceptional beers, unique branding and

restriction.

really good people,” said Mike Laba, co-founder of The

“We believe that every beer style we explore should push the boundaries while protecting its honoured traditions.”

It added: “Our founder and brewmaster Scott Pautler

Craft Brand Company.

Peter, Pale and Mary is a blend of fresh, slightly grassy and fruity hops set the tone for a dry and everso-slightly biscuit malt base. The Craft Brand Company

entered the brewing industry in 2011 after receiving an

will be launching Mikkeller throughout the Province in

accounting degree from Brock University.

partnership with the LCBO and in select other outlets.

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Brewers Journal Canada

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Garrison Brewing Opening New Brewery in Halifax G

arrison Brewing has announced that The Oxford,

Oxford theatre,” says Brian Titus, President of Garrison

a new taproom and pilot brewery, will soon be

Brewing.

opening in the west end of the city.

Scheduled to open in late Spring 2019, the space will

The brewery will be located in a space on Quinpool

provide locals in the area with a family (and pet) friendly

Road that was previously a beauty salon attached to The

place to fill a growler, sample fresh craft beers, or host a

Oxford Theatre, a historic cinema that closed in 2017 and

community event.

is currently being renovated for future use with exposed brick, 14’ wood ceilings and vintage subway tile.

Centered in the old Elegant Touch Beauty Salon, and

“I am sure I speak for everyone on Quinpool Road when I say that we are absolutely thrilled that the building will not be demolished,” says Karla Nicholson, Executive

attached to the iconic Oxford Theatre, Garrison’s new

Director of Quinpool’s Mainstreet District Association. “The

venture will include a pilot-brewery, street-front taproom

Oxford development is definitely exciting, and we look

and retail store, backyard terrace and second floor

forward to seeing many of our businesses benefit from it.”

community space.

“We’re excited and honoured to breathe new life

Since 1997, Garrison has worked hard to create outstanding beer. Garrison offers an exceptional range of

into such a landmark space while celebrating its

premium and distinctive beers, all crafted in the historic

amazing history. The taproom will be a comfortable and

Halifax Seaport and (soon) at the Oxford Theatre building

welcoming throwback to old Hollywood, and you may

on Quinpool. Their creations include Sea Port Blonde,

even recognize some classic items from the original

TallShip, Nut Brown, Spruce Beer and Wintervention.

brewersjournal.ca

Spring 2019

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Co m m e nt

B arrel

C are

Look after your barrels Barrels are living, breathing entities so you always need to think of them as contracting and expanding as the oak capillaries pull in oxygen and pull out alcohol. A wet oak barrel interior without any sanitization will lead to headaches down the road. So Damien R. Matthews, CEO, at DRM.reCoop advises you to practice good barrel hygiene to help keep your investment safe.

by Damien R. Matthews

It’s a good idea to keep your barrels stored indoors with sufficient humidity and out of direct sunlight. You want to keep the barrel hydrated and not allow it to get bone dry as you will need to tighten hoops and re pin on both sides of the barrel.

At DRM.reCoop our favorite preparation for recently emptied barrels is a cold-water gamajet followed by a 30ppm dose of food grade ozone gas prepared with medical grade oxygen. Ozone has a half-life of approximately 10 minutes based on ambient temperatures. It will give your barrel a 4-log sanitization and is good for four weeks before it needs to be done again.

The only gas more powerful than ozone for sanitization (not sterilization) are free fluoride ions which you don’t

A

lot of the time I’m asked by craft brewers how to prep

want to mess with as they are highly caustic. For craft

a re-coopered or neutral barrel for beer before it’s

beer barrels you can use sulphur dioxide gas but risk

filled. With craft brewers moving to oak barrels to up their

getting SO2 residue into your beer if the barrel has

game and beer flavor profile, it’s important to be armed

not been flushed prior to filling. It will keep your barrel

with the right information for barrel care. We always tell

contaminant free if you don’t have ozone.

brewers to use cold de-chlorinated water for their initial barrel leak sealing.

Hot water tends to leach out the previous barrel

At DRM.reCoop we employ to the use of dry vapor steam at 220F to sanitize barrels also. Steam does a wonderful job of hydrating a barrel and at the same time

residuals or oak phenols, which is what you are paying for

can remove some contaminants with the exception of

in the first place. Chlorinated water and white oak don’t

volatile acidity (nail polish off note) While steam units

get along as they can lead to contamination such as 2,4,6

are not cheap they can certainly safeguard your barrel

trichloroanisole in the production of mold (cork taint) so

investment over the long term.

be sure to use a filter for your water. It’s recommended to stand the barrel vertical and fill 1/3rd full.

We like to steam a barrel for up to ten minutes, let drain and air dry and then apply either SO2 or ozone gas

At the same time you want to fill the exterior barrel

internally. Seal up the bung and your barrel is safe. With

heading with water and let stand. All barrels are different

any barrel program it’s imperative to have a set schedule

so as you are looking for barrel leaks. Some barrels leak

to monitor your empty stored oak barrels to be on the

seal faster than others. Do not let stand for more than

lookout for any contaminants that may creep in over time.

three days. Filling a barrel completely full is a waste of water this is why we like to leak seal them vertically.

Once you have leak sealed the barrel, filled with your

There are chemicals that can be used for barrel storage with the presence of water in the barrel as they are being stored empty. While I am not a big fan of

precious craft beer and drained the barrel, how do you

chemicals in oak barrels they are the cheaper method

care for it while it’s empty? There are many different

and do provide a good level of sanitization for empty

answers to this question based on your fill schedule

barrels.

and possible remediation efforts. I’ve witnessed on

In the USA our favorite chemical is ProxyClean (Sodium

countless occasions where a barrel was emptied and

Carbonate Peroxyhydrate) that is used by wineries and

simply forgotten. Racked and stacked until it’s next use.

breweries. Anywhere from 8 – 24oz in five gallon solutions

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Spring 2019

Brewers Journal Canada

B arrel

C are

Co m m e nt

can be used in the barrel as it sits empty. This is followed

mixing these chemicals. When you are ready to use your

up with a citric acid wash to neutralize the barrel and

barrel again you must empty and flush the barrel enough

cold-water flush before using again for beer.

so you do not notice any chemical off notes from the

In Ontario we see wineries and breweries alike use citric acid and potassium metabisulphite solutions in their

solution that was previously in the barrel.

Barrels are living, breathing entities so you always

barrels for sanitization. This is a solution of one gallon

need to think of them as contracting and expanding as

of water, two teaspoons of potassium metabisulfite and

the oak capillaries pull in oxygen and pull out alcohol. A

one tablespoon of citric acid. Combined with water these

wet oak barrel interior without any sanitization will lead to

two chemicals a weak SO2 gas is produced and it does

headaches down the road. Practice good barrel hygiene

produce some off odours so wear a respirator when

to keep your investment safe!

brewersjournal.ca

Spring 2019

15

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K ombucha

Co m m e nt

Producing kombucha at your brewery As kombucha volume continues to rise, and growth rate in craft beer sales slows down, brewers are looking for new ways to profitably grow. One option to consider is producing kombucha. Kombucha shares some of the process steps of beer making such as brewing, fermentation and packaging, although with some major differences, explains Hannah Crum at First Key Consulting.

by Hannah Crum

procured from commercial laboratories: different SCOBYs will result in different flavor profiles in the final product.

The yeast in kombucha prefer simple sugars. Sucrose (“table sugar”), which is made up of glucose and fructose, is ideal. If more complex sugars are used, this can lead to oversouring and off flavors.

Fermentation temperature is key to the health of the organisms and to flavor development. Compared to lager yeasts which work best around 48 to 58 oF (9 to 14oC), or ale yeasts which produce good results around 68 to 72 oF (20 to 22oC), kombucha fermentations are often warmer around 75 to 85 oF (24 to 29oC).

These warmer temperatures speed the formation of ethanol which spikes early in the fermentation process.

Then, when exposed to oxygen, some of the ethanol is

T

he brewing of the unfermented “liquid” is significantly

converted into organic acids which lower the pH of the

different in beer vs kombucha brewing. The need

kombucha. This lower pH gives kombucha is signature

for milling of the grains, mashing and lautering in beer

tang, and it is not conducive to some of the microbial

brewing does not exist in kombucha brewing. For

growth, including mold growth.

kombucha, the base ingredients are water, sugar and

Another point of difference between beer and

tea. Tea can come in its raw solid form or in the form of

kombucha fermentations is oxygen exposure, which for

tea extract. All that is needed is to ensure the tea flavor is

beer fermentations only takes place at the very start of

adequately extracted (somewhat similar to what is done

fermentation to enable yeast growth. Beer fermentations

for hops), and that the sugar is well dissolved, and the

are most often (although not always) done in closed

sweet tea is rendered sterile through boiling. This can

fermenters. Open fermenters increase the chances of

take place in the same kettle where beer brews are made.

microbial contamination from the ambient air, which can

From there, this sweet tea (kombucha’s “wort”) is then

compete with the pure yeast culture and create off-

chilled before fermentation.

flavors. An exception to this would be the production of some sour beers, which similarly to kombucha, have a

Fermentation

higher acidity and lower pH. In addition to fostering yeast growth, oxygen exposure

O

can also drastically change the beer flavor stability. In

ther than in the case of sour beer production, a pure

the case of kombucha, the presence of oxygen during

yeast culture is used in most beer fermentations.

fermentation is desirable and important. Fermenters are

The yeast culture is chosen on the basis of the desired

open, with just a tightly woven cloth above them, which

flavors and its process performance. In kombucha, a

allows CO2 to escape and oxygen and microorganisms

mixed culture is used. The yeast cells live in symbiosis

to enter. Oxygen is a vital ingredient for kombucha

with bacterial cells in a mixed culture called a SCOBY

because it helps in the conversion of some of the ethanol

(symbiotic culture of bacteria and yeast).

produced by the yeast into various compounds including

A pellicle of cellulose is grown by the dominant bacteria (Acetobacter or Gluconacetobacter) and the

organic acids previously mentioned.

Beer’s sensitivity to potential microbial spoilage from

yeasts (Brettanomyces bruxellensis and Saccharomyces

other organisms requires good cleaning and sanitation

species). These live in the pellicle and also hang from the

procedures. These requirements also apply to kombucha

bottom of it. A “starter liquid” from a previously fermented

production. Microbial contamination from other non-

kombucha, also known as “backslop”, is then added to

intended microorganisms can alter the flavor of a

the sweet tea mixture. Alternatively, a SCOBY can be

kombucha batch.

brewersjournal.ca

Spring 2019

17

Co m m e nt

K ombucha

Scale-up in kombucha production can be tricky. Just as adjustments in yeast pitch rate, wort oxygenation and fermentation temperature are needed to match the desired beer flavor at different fermenter volumes, process adjustments may be needed when scaling up kombucha fermentations.

Kombucha at a brewery

J

ust as the production of some sour beers represent a risk to the production of “regular” (i.e. non-sour

beers), it is likewise for the production of kombucha.

For instance, the presence of Brettanomyces yeast is considered a spoilage organism for most beers (an exception being a Lambic style beer, for instance) as it can cause a “barnyard” flavor. Microbial crosscontamination can easily happen through ambient air, and any crevices in the tanks, hoses, seals, etc.

A way to mitigate this risk is to designate a totally

Often SCOBY pieces or disks will be used to start a larger-sized batch, but given time, the new layers

separate area (ideally a separate building) for kombucha

can get quite large and unwieldy. They also continue

production. When this is not possible, dedicated tanks,

to thicken if left for extended periods of time. When

hoses, lines, valves and CIP system will also help

brewing kombucha in large tanks, the vessels need to

reduce the risk. However, the challenge remains when

have a manway that operators can safely go into the tank

equipment is shared between the two product streams

and physically remove the excess culture for cleaning

(e.g. tanks or fillers). Because of these risks, some beer

by pushing it out the opening. It is quite heavy as it is

breweries opt not to produce or handle kombucha in their

hydrophilic and can absorb over 100x its weight in liquid!

Excess culture has a variety of uses and can be offered

breweries.

as compost or animal feed to local farms, used to make

Culture management

SCOBY-based food products (e.g. SCOBY fruit leather) or even used for beauty treatments. While SCOBYs could potentially be sold as a byproduct, most companies don’t

S

COBYs are famous for being highly reproductive

have a way to monetize it at this time and usually give it

and a sign of a good quality batch is that the SCOBY

away to anyone who will use it.

will grow when left at room temperature. Every batch

In addition to sensory evaluation of every batch, the

of kombucha, when brewed with the right ingredients

kombucha brewer pays close attention to the product’s

and temperature conditions will yield a culture that can

final gravity, pH, titratable acidity, carbonation and alcohol

be used again (similarly to a good beer fermentation

by volume (ABV). Not unlike for beer, close ABV control

yielding a good crop of yeast that can be repitched). The

is needed, and this is particularly critical if the product will

SCOBY also will grow to the size of the vessel such that

be sold as a non-alcohol beverage (i.e. with an alcohol

the larger the opening of the tank, the larger the resulting

content of <0.5% by volume). Other parameters might

SCOBY will be. This effectively prevents contamination

become critical depending on the brand (e.g. color).

from external organisms by essentially creating a “lid”

There has been increased activity in the kombucha

(which also helps create a more anaerobic fermentation

field by some high-volume and craft beer brewers.

condition underneath the SCOBY).

Examples include: KomBREWcha, which is a 3% ABV

One of the best practices for kombucha breweries is to

Kombucha owned by Anheuser-Busch InBev; Molson-

keep some extra cultures on hand in a “SCOBY Hotel”. This

Coors’ Clearly Kombucha (which produces a line of

stock needs to be carefully maintained (e.g. with added

beverages with an ABV of <0.5%), Boston Beer Company

kombucha or sweet tea) so as to maintain its viability.

(e.g. Wild Ginger Blueberry Kombucha with 4% ABV), and

SCOBYs are more resilient than lager or ale yeasts (which

Deschutes Brewing Co. (e.g. Humm Zinger Kombucha

lose viability more rapidly and need to be stored at colder

Radler with 4.3% ABV).

temperatures). The stored SCOBYs are like an “insurance

Leveraging the knowhow and creativity of beer and

policy” in case of microbial contamination, poor SCOBY

kombucha brewers alike, more offerings and further

performance, or when volume scale up is needed.

volume growth is expected.

18

Spring 2019

Brewers Journal Canada

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Co m m e nt

S tainless

Safety and Stainless steel Stainless steel and brewing go hand-inhand. But it shouldnâ&#x20AC;&#x2122;t be taken for granted and needs to be look after correctly, says Adam Brock, president of the Food Safety Alliance.

cleaning and sanitation procedures are important for processors to avoid corrosion. But, prior to that, they should ensure the equipment is designed properly to allow thorough cleaning. Equipment must be constructed using low corrosion grades, specifically 304 or 316.

Passivation. The corrosive resistance of stainless steel depends on the maintenance of a passive (non-active

by Adam Brock

or unreactive) chromium oxide film on the surface. This very thin layer, invisible to the naked eye, provides a

S

tainless steel is the most preferred material used in

barrier so that oxygen and water cannot cause iron in the

the manufacture of metallic food processing and

surface to rust. Newly installed stainless steel equipment

brewing equipment. It is resistance to corrosion; is easy

should be passivated (see below) before its initial use. It is

to fabricate into sanitarily designed equipment; has high

recommended to repeat the procedure annually or more

strength and high hardness; is easy to clean; and relatively

often if damage has occurred. Repairs involving welding

low cost

and or grinding would destroy the oxide layer.

Stainless steel in simple terms is an alloy comprised

While passivation occurs naturally, of course, it is

of iron, carbon, chromium, and generally nickel and other

almost necessary to chemically treat surfaces. The most

elements. However, there are dozens of stainless steel,

common chemical for this is nitric acid, a strong oxidizer,

both magnetic and non-magnetic.

resulting in the formation of a chromium oxide film.

Magnetic types (the 400 series in the AISI grading system) are not generally used in food processing equipment and brewery because they lack strength. They

The surface must be thoroughly cleaned prior to this procedure.

Sanitation companies can supply the necessary

have high heat resistance however and therefore weld

chemical(s) and are adept at the passivation process thus

easily. Certain types resist cracking and therefore have

they should be consulted. Recently Citric Acid has been

some specific uses for example in the brewing industry.

used in the passivation procedure, but this is relatively

Other types are used in such applications as bushings

new procedure with little information. Ask your chemical

and bearings.

supplier for info if you are interested in passivating with

Non-magnetic types, generally the AISI 300 series are more common. The 304 grade is the most frequently used. It contains about 10% nickel, so it is very corrosion

Citric Acid. It is safer and more manageable product when compared to Nitric Acid.

The American Meat Institute publishes a list of their 10

resistant but the 316 grade which also contains

principles of sanitary design. These include such points

molybdenum is more-so.

as the equipment must be accessible for inspection,

No matter the grade stainless steel must be properly

maintenance, cleaning and sanitizing. Hollow areas of

finished or polished. Certain standards or guidelines used

equipment must be hermetically sealed. Other criteria, for

in the food industry specify at least a 150 grit finish. This is

example from NSF, stipulate that hollow drums or rollers

often called a brush finish.

should not be used. Bearings and motors must have

Since stainless steel of all grades is composed mainly

catch pans to prevent product contamination. Equipment

of iron, it has the potential to corrode. There are a few

should be designed and installed so that condensation is

ways this happens. Uniform corrosion is caused by

diverted away from product contact surfaces. Most third

improper selection and or use of cleaners and sanitizers;

party auditing firms have other specific criteria and they

pitting corrosion is more localized and is the result of

all supply these requirements in printed and/or website

over-exposure to chlorine and like chemicals. Low pH

form.

and high temperatures increase the risk of both. Galvanic

References: This technical review, co-written by a food

corrosion results from non-alike metals being in contact

science professor at U. of Florida and others at FDA and

when manufactured.

USDA, is considered a benchmark publication.

Microbiological or biological corrosion occurs when poor cleaning and or sanitation leaves food residue or

Characteristics of Food Contact Surface Materials: Stainless

microorganisms on the equipment. Biofilms also attack

Steel. By Ronald Schmidt and others. In Food Protection

the surfaces causing corrosive reactions.

Trends, Vol. 32, No. 10, (2012), pages 574-584.

Prevention. As is evident from the descriptions proper

20

Spring 2019

Brewers Journal Canada

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a dv e rto r i a l

A lpha

B rewing

O perations

The Alpha Way Alpha Brewing Operations is an industry leading supplier of a comprehensive lineup of professional craft brewing and canning equipment. Located in Lincoln, Nebraska, within the walls of our state-ofthe-art manufacturing facilities you’ll find an industry tenured and talented team of engineers, technicians, brewmasters and dedicated professionals. Through our entrenched, Midwestern work ethic we deliver professional tools for professional brewers. Whether the need is a single piece, or a complete project from design to execution, Alpha is the answer.

countless possible brew system configurations. We listen to the brewer and design to suit.

We often encounter incredibly challenging spaces.

We have designed a turnkey operation with the grain handling, brewing and cellar spread out over 4 different floors in a building originating in the mid 1800s! We have designed and supplied breweries for a few celebrities. We have built and rebuilt a brewery lost in a fire. We haven’t found a space yet that we couldn’t design to suit.

Our canning proposition

I

n 2015 Alpha began design on a canning line that would offer unique, innovative features, an expandable platform, and would deliver the highest quality

packaged product to consumers. The prototype was

W

developed in 2016, got a 6 month workout in a brewery

e believe value to be the greatest

in Alabama and was the first step toward the refined,

reward to our customers and

efficient weapon we lovingly call the Beer Cannon today.

relationships to be the greatest

The Beer Cannon (insert Cider, Wine, Coffee, Cocktail Cannon) is abounding with innovation never before seen on linear canning systems. Our design engineers sought after energy efficiency, simplicity and reliability while focusing on minimal dissolved oxygen pickup, scalability, and maximum flexibility.

The Beer Cannon checks all the boxes! Unique features and innovations include dual lane design, expandability (24 to 80cpm), servo motor technology, recently patented can weigh scale (weighs every can and automatically rejects low fill), revolver lid magazine (highest capacity in the industry, easiest to load), lowest energy cost in category and much more. The Beer Cannon went into full/mass production in mid-2017. There are nearly 100 Beer Cannons in operation and increasing rapidly in the U.S., Australia, Argentina, Costa Rica, Canada and elsewhere.

Compare the Beer Cannon to other canning lines and you’ll see the robust build and careful craftsmanship.

You’ll see the best value. You’ll see a weapon of mass distribution.

reward to Alpha. We build value through innovative research

and development, lean, efficient manufacturing, uncompromising quality, and excellence in service. We build relationships through responsiveness, promises kept, and a “whatever it takes” philosophy to create a satisfied customer for life. Our success is measured by that satisfaction.

Our turnkey brewing systems

A

lpha Brewing Operations has implemented equipment in over 400 breweries in the United States, Canada, Australia and a dozen other

countries around the world. We have outfitted larger regional breweries, cideries and distilleries to small neighborhood brew pubs. Alpha currently has four of the twenty nominees for USA Today’s 10 best new breweries for 2019. We could well end up with all four in the top 10.

Three of them are there currently and a fourth currently 11th on the leader board.

Alpha, Canada and the road ahead

Alpha specializes in customization of brew systems.

Every brewer has a little different way of doing things and a different business model and style focus. Some like decoction. Some like kettle souring. Some want to brew 4 times a day, others 4 times a month. This leads to

22

Spring 2019

A

lpha is currently and aggressively searching for the right location in Canada to establish our Canadian Headquarters and showplace. The goal

Brewers Journal Canada

A lpha

B rewing

O perations

A dv e rto r i a l

is to show the Canadian entrepreneurs we are serious

treatment, refrigeration, HVAC and steam systems. We go

about our commitment to serving the Canadian market,

the extra two miles when it comes to working closely with

that we are intent on investing in building Canadian

contractors, architects and others necessary to make the

business and rewarding our Canadian family (customers)

entire project a smooth ride.

with the same level of technical support and service excellence we have in the U.S. The only way to do that in our mind is to have a

We believe our level of planning and coordination exceeds most others when it comes to facility design, equipment layout, workflow efficiency planning, glycol

legitimate physical location for parts, stock equipment,

and steam process piping. Sometimes (more than Iâ&#x20AC;&#x2122;d

sales and service personnel. It also helps to have an

prefer) we come in 2nd choice to a Canadian company

established Canadian bank with which our customers can

and the reason we are not selected is simply because we

work in Canadian currency. We are intent on employing

are not Canadian.

some Canadian citizens and have already hired a

We understand and respect that sentiment and us

Canadian sales/marketing director and project manager

Yankees make decisions for similar reasons all the time.

who holds dual citizenship.

There should be a pride in supporting local and national

There are some good Canadian suppliers that do

business at home. We also believe Alpha is the best

some of what we do. None of them however do all that

value, the best real partner one can find regardless of

we do. There is not a Canadian company that offers a

border lines. I believe in win-win trade and business

turnkey brewery outfit and complete canning operation.

relationships. We want to see our customers succeed no

We do. We have many years of experience in water

matter where they call home, even if they like hockey.

brewersjournal.ca

Spring 2019

23

m e e t

th e

b r e w e r

dieu

du

ciel !

Make great beer and the rest will follow The brewing landscape is more competitive than ever and having a direct route to market remains one integral way to provide the consumer with fresh beer while driving revenues straight back into your brewery. It was an approach JeanFrançois Gravel and Stéphane Ostiguy took when they opened Dieu du Ciel! in 1998 and more than twenty years on, it’s safe to say it was the right call.

on? No way!” exclaims Gravel.

Though Dieu du Ciel arrived kicking into the Montréal beer scene in 1998, with 300 people in attendance for its opening party, Gravel’s passion for beer was seven years in the making at that point.

A keen home brewer, Gravel would soon meet Ostiguy when the duo were studying Microbiology at the ArmandFrappier Institute in Laval, Quebec. Ostiguy would prove to be a willing lab rat for Gravel’s fine home brew creations, a bond was formed and the first chapter of Dieu du Ciel was written.

From 1995, time was spent imbibing at bars such as Montréal’s Cheval Blanc brewpub and in 1997, the duo

by tim sheahan

happened upon a promising location at 29 Laurier Avenue West for their own operation. For the best part of a year,

Y

they worked around the clock in order to prepare the

ou should challenge the drinker and strive

brewpub for opening. Walls were torn down, part of the

to make the best beer possible. I see setups

floor was ripped apart and the basement was dug out by

with 20 taps and 19 of those are New

hand and spade in order to install the brewing equipment.

England IPAs. Is that all people really want?

Because if they tire of that, you’re in danger.

“During the mid 1990s, most breweries in Quebec were having a hard time, or closing altogether. There was

As brewers, we should always be looking to push the

a broader focus on breweries distributing their beer but

boundaries,” explains Jean-François Gravel co-founder of

we wanted the freedom to brew what we wanted and

Montréal’s Dieu du Ciel!.

an easier way to sell it, so a brewpub operation made

And for a brewery with no less than 346 beers listed with online ratings directory RateBeer, a failure to explore

complete sense,” explains Gravel.

The duo opted for a location in central Montréal to

the spectrum of beer styles isn’t an accusation you can

give themselves the best possible chance of making the

throw at the Quebec-based business.

business a success.

Beers have come in at 3.5% ABV right up to 11.6%, and

“Things have changed a lot. When we started out,

they're only the ones listed on the aforementioned portal.

the population wasn’t an issue, but reaching them and

For every Péché Mortel, the venerable 9.5% Imperial Stout

grabbing their attention, was,” says Gravel. “There was no

that has admirers across the globe, you have wheat beer

social media so you had to rely on word out mouth and

Rosée d’Hibiscus, Moralité, an IPA collaboration with The

local publications. Beer was a much harder sell than wine,

Alchemist, or Québec Draken an 8.5% Doppelbock.

for instance. “

Gravel and co-founder Stéphane Ostiguy have always

He adds: “There were breweries and bars in the big

brewed the beers they want to make. It just so happens

cities but travel a short while out and that changed a great

that drinkers across the world want to come along for

deal, and good beer was harder to find. Even if there was

the ride. And quite the ride it’s been during the 20 years

an appetite for it.

since the duo opened up their Montréal brewpub back in September 1998.

“People always tell me ‘Wow’ how time has flown but I

“But that’s no longer the case. Most small cities have a brewpub, a brewery, and stores to buy them. There are different drivers behind this growth. Previously people

think, working each day you certainly don’t feel that way!

dreamt of having a brewery and making beer. Now there’s

We started out with the aim of sticking around for many

a lot of interest in the business opportunity it presents. It’s

years. But did I expect to be here more than two decades

an interesting mix.”

24

Spring 2019

Brewers Journal Canada

“ m e e t

th e

b r e w e r

If people spend hard-earned money on a beer that is below-par, then that can have a lasting negative impact.

Jean-François Gravel, Dieu du Ciel!

The early days of Dieu du Ciel would comprise six-day

weeks. The first part of the day involved brewing, cleaning and office responsibilities before the brewpub opened to thirsty drinkers that would be served from 3pm all the way into the early hours. This continued for at least half a year before they relented and hired help for the bar.

Local appetite for the outfit’s beers started, and

continued, unabated. An annual capacity to brew 800 hectolitres a year would soon be outstripped.

Beers that Gravel and Ostiguy expected to resonate with drinkers did just that, while other more ambitious creations would follow a similar path. One such beer was Rosée d’Hibiscus, which remains a hit and one that came from Gravel experimenting with making Hibiscus juice in his spare time.

“It was tart, floral, fruity. Maybe it would go well in a wheat beer, I thought. The beer would be pink and could show off the Hibiscus. At worst I thought we could bring it to a beer festival and gauge what people thought,” he explains. “People loved it! It travels well, complements food and it's not too bitter.”

The idea of such a beer is at the very core of Dieu du Ciel’s ethos, its missions statement. The desire for the new and to challenge existing preconceptions on what beer can be. It is, perhaps, no surprise to see ingredients such as Hibiscus now common place in the brewing landscape.

“As a brewer you want to explore new creations, new experiences,” he says. “But it is important to perfect these, and evolution is key. I like to brew new ideas and the 5HL batches at the brewpub allow for that. It enables risk but it is valuable market research, too. You might see a consumer have one glass of a new beer, and that’s it. But a following night they’ll come in and order the same beer again. That’s reassuring, and rewarding!”

In the first years of the new millennium, the desire for

26

Spring 2019

Brewers Journal Canada

dieu

the brewery’s beers led the duo, like many since them, to

du

ciel !

m e e t

th e

b r e w e r

“Sure, social media is a great tool but there are so

the point where expansion was a necessity if they wanted

many beers out there, it’s also harder to grab people’s

to fulfil market demand, and capitalise on the growth

attention,” says Gravel. “The problem is getting that level

opportunity in front of them.

of repeat custom and building a long-lasting relationship

With the help of Luc Boivin, an electro-mechanic with impressive home-brewing experience, and Isabelle

with the consumer.”

He adds: “With many new breweries, I see them

Charbonneau, an expert in sales, management and

pushing out lots of new beers. This is fine but you must

marketing, the team formed what would be known Dieu

also concentrate on establishing a base and repeatability.

du Ciel Microbrewery, a new location where the products

There will also be an appetite for novelty but there are a

will be bottled and distributed.

lot of beers going out that aren’t up to scratch.

They settled on Villemure Street in St-Jerome,

“If people spend hard-earned money on a beer that is

turning a vacant supermarket in the heart of St-Jerome’s

below-par, then that can have a lasting negative impact.

downtown area, to a new production site. An on-site

People want great beer, beer that’s reliable. That shouldn’t

tasting room was added in August 2007 with the first

be too much to ask.”

beers produced at the facility served the following January. Boivin would then leave to the business to pursue his own brewing journey.

Dieu du Ciel has changed a great deal since its

Just don’t ask Gravel what the next big thing is beer is, because even he doesn’t know.

“I just create beers and hope people like them. The times I’ve tried to conform, it’s not really worked,” he

inception in the late 1990s, but so has the industry around

smiles. "But thankfully people like what we do. For a long

it. A team of 80 are employed across both sites while the

time sour beers were supposed to dominant but that

production facility can output up to 13,000HL per annum.

never really happened. Now it’s lager. To be honest I think

The Montréal’ brewpub continues to afford the brewery a

the desire for lager is brewer-driven as we all love lager

direct sales channel for its beers with 100% of everything

and want it to catch on!”

brewed on site, sold on site.

In contrast, around 10% of beer brewed in St-Jerome is

Observing trends isn’t of interest to Gravel, though. He and Ostiguy are more interested in making great beer that

sold over the bar. Much of what is produced in St-Jerome

people enjoy and supporting the ever-growing team that

is bottled for distribution to Canada, North America and

work across both of its sites.

also further afield to countries such as France, Spain and Italy.

In the wider landscape, the industry is more

“Our first team Christmas party was a few of us sitting around a table. We didn’t expect to be in this position, but here we are! We’ve grown because we’re obsessed with

competitive than it was back in 1998, while the advent of

quality. The future of beer should be about quality. If you

social media affords breweries the type of exposure not

focus on that, you’re likely to fulfil your expectations and

available to Gravel and Ostiguy 20 years ago.

those of the drinker. And surely that’s what’s important.”

brewersjournal.ca

Spring 2019

29

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branding

s e c to r

Rebranding your Brewery So you want to rebrand your brewery?

Great. But there’s a lot to it, and you need to give careful consideration to every step, says Leif Miltenberger, business director at Hired Guns Creative.

Craft beer drinkers can smell it a mile away.

Ensure all elements of your rebrand work well together.

(Logo, typography, illustration, packaging).

Coordinate the launch: as many newly branded elements as possible should launch at the same time; don’t keep the old stuff around any longer than absolutely necessary.

by Leif Miltenberger

Don'ts

R

ebranding a brewery is no small thing.

Rebranding projects typically have significant scopes, timelines, and associated costs. And they can be driven by reasons that range from a change in

ownership or management, the decision to expand into new markets or packaging formats, or a change in the brewery’s focus. Perhaps the current brand just isn’t

A

lienate your base customers by making too drastic of a change. Do you really need a brand overhaul or would an elevation be a better tactic?

Re-name well known beers without a profound good

reason.

Rebrand in a management vacuum - you run the risk

performing very well. Maybe it’s become fragmented,

of the rebrand alienating your team. Don’t involve your

stale, or invisible in the current madness of the retail

team in every single aspect of the design process, but

environment.

make sure they can get behind the change. If they can’t,

As a design firm that focuses on the beer industry we’ve seen - and participated in - a number of brewery rebrands over the years… some more successful than

brand consistency will degrade over time.

Hire a designer or design firm who’s never rebranded a brewery. You don’t want someone who values making

others. Whatever the impetus for your rebrand, here are some helpful tips when considering rebranding your brewery.

Do's

R

e-evaluate your positioning core values before embarking on a rebrand. Life as a brewery becomes easier when you have strong

positioning.

Work with your designer to assess your existing brand assets and what they're worth before diving into any new design work.

Strongly consider evolving your brand rather than drastically rebranding, continuity can be very beneficial.

Think through your product naming and product tiering. Think beyond the scope of the rebrand. What happens after the rebrand is complete? How will the new brand flex to accommodate what comes next?

Use rebranding as an opportunity to unify a fragmented brand.

Use rebranding to try to stand out from your competition. Whether it’s creating a new brewery brand or rebranding an existing one, some breweries don’t seem

Components of your brand u Positioning: What does your brewery stand for, and why? u Personality: If your brewery was a person, what would be some of its personality traits? Which ones could you use to effectively differentiate yourself from your competitors? u The brewery name, (if it’s changing): Brewery name changes are fairly uncommon, at least here in BC. Of the 170+ breweries currently operating in the province we could only find 14 that have changed their names. u The brewery logo: Should you refresh it, or completely redesign it? Think long and hard about this; you might not need a complete redesign. u Your overall visual identity, including your packaging.

to care about standing out. (This baffles me!)

Be authentic, don’t try to be something you’re not.

brewersjournal.ca

Spring 2019

31

s e c to r

B randing

Common Pitfalls u Not being willing to let go of legacy brand elements: – You have to "Marie Kondo" your brand elements… does your logo spark joy? u Evaluate your brand elements rationally and eliminate the ones that no longer work u Getting caught up in design trends unnecessarily: – Trends have short lifespans these days. Maybe that fits with your goals for a certain SKU, but does it fit with your overall goals for the brewery?

– Be wary of branding or packaging design that gives a short-term bump in sales due because they’re very trendy and then tapers off. Don’t expect a really trendy design to perform well over a long period of time. u Trying to incorporate too many ideas into a rebrand: – You can’t be everything to every one – The best brands are built on relatively streamlined concepts u Making pennywise decisions when it comes to implementation: – Don’t spend tens (or hundreds) of thousands on a new brand and then not spend a few hundred to update your delivery van’s graphics with the new brand

a name for themselves in the exciting world of beer

rebranding effort. With that much on the line you should

branding more than they value working collaboratively to

be aware of some common pitfalls that breweries should

achieve a final outcome that is best for your brewery.

watch out for.

Half-ass it by only redesigning some of your SKUs

We like to think of your brewery’s brand as your

and letting other SKUs (or other branded elements) stick

promise to your customers. It tells them what to expect

around too long.

from your products and (ideally) differentiates your offerings from those of your competition.

Where next

A carefully considered and well-executed rebrand can have a huge positive effect on the success of your

W

brewery. It can also be an enjoyable process of finally

e’ve had brewery clients experience a 25%

fixing those aspects of your brand that have been

increase in sales after launching a rebrand.

bugging you for years and realizing the aspirations you

20-30% increases seem to be typical for well-

hold for your brand. Just be sure to go into it knowing that

executed rebrands. But the stakes can be higher than just

it’ll be a considerable amount of work and will require

increases in sales. One prominent brewery in BC recently

clear thinking, objectivity, and a solid creative partner to

experienced a 30% drop in sales due to a botched

execute your vision.

32

Spring 2019

Brewers Journal Canada

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andina

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Brewers Journal Canada

andina

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Bringing South America to British Columbia What do you get if you bring together two Columbian brothers, a lot of family support, a Canadian head brewer and a collective idea to do something different? Andina Brewing Company, that’s what. The Vancouver brewery has just celebrated its second birthday and is more determined than ever to cement itself as a pillar of the local community, producing the best beer, and cuisine, possible.

I

t depends which way you look at it!” laughs Andrés Amaya, co-owner and CEO of Andina Brewing Company. “Two years have flown by but then we’re you’re involved as we are, these last two years seem like a very long time, indeed. Working,

working, working. And you know what? There’s a lot more work to do.”

But Amaya, and those around him, aren’t afraid of hard work. The brewery and tasting lounge, located on Powell Street in the Downtown Eastside area of Vancouver, wouldn’t be here without those hard yards.

Andina Brewing Company was founded by Andrés and his brother, and chief operating officer, Nicolás.

“I always liked beer and when we came to Canada in

by TIM SHEAHAN

brewersjournal.ca

1998, the array of brands available was extensive, I started

Spring 2019

35

on a quest to find my favourite. When I came across my

an amazing idea but we didn’t know how to make beer;

first craft beer, a pumpkin ale, I was completely blown

we loved to drink it, we knew about the different styles of

away” explains Nicolás. I couldn’t believe that there was

beer, but that was it,” says Nicolás.

a beer that tasted like liquid pumpkin pie, with all the

He adds: “That didn’t matter because we could hire

flavour and spices. I realized that there were many other

someone. I was going to start making my own beer at

craft beers that I hadn’t tried, so I bought different brands

home to learn anyway, but we could skip that step, hire a

and started learning about flavours and styles. After a

brewer and open our own. He was immediately on board

while, I went to a brewery and discovered IPAs. I was

and we started researching how to do it the proper way.

“After securing the necessary—but never enough—

hooked.”

As Nicolás continued his journey into the world of

funding, we hired a consultant firm and it was a very smart

modern beer, he managed to hook Andrés in, too. The

investment. They really helped us to make this project

latter was more of a wine and whiskey drinker but it wasn’t

viable with good insight and guidance. Luckily our wives

long before talk turned to beer, beer and more beer. And

were on board as well and immediately became involved

what’s the logical next step from that? Investment in a

offering their professional skills to get the idea going.

home brewing system, naturally.

“By then my quest to find really good craft beer had

“Later we found the perfect location and hired an experienced and talented head brewer in Ben Greenberg.

become my passion. I remember one night talking to my

And that is how after three years of hard work, sacrifices,

brother about how crazy the craft beer movement was

and challenging but rewarding moments, our passion for

getting with all these breweries opening, so I said, ‘Well,

craft beer became our family business”.

let’s open our own!’ He told me immediately that it was

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Spring 2019

Nicolás, as fond of rock music as he is beer, worked

Brewers Journal Canada

in Virginia, USA before returning to Columbia where he worked in the media. British Columbia came

assurance manager around the world.

Not every brewery boasts its own Cevicheria but with

calling though, as the owner and producer of Hola TV,

that, a new set of hurdles and challenges to overcome,

supplying original programming for the Spanish speaking

especially during the formative stages of the business.

community of Canada. During the years before Andina, he worked as a videographer for CBC TV news in Vancouver.

“There have been highs, and there have been lows.

That’s a fact of life. Anyone that tells you differently is

Now in the beer industry, he says he enjoys working

being liberal with the truth,” explains Andrés. “The building

with his brother, wife and sister in law, and to be part of an

process was a learning curve, it’s so important to stay with

inclusive sector.

your designers and contractors. Stick to the schedule and

His brother, the aforementioned Andrés, has a lifelong love for good food. And the brewery is all the better for it,

the progress being made. Stay on top of it!”

Andrés admits that his team weren’t as involved in that

boasting a tasting lounge where visitors can indulge in a

side as they should have, resulting in an opening that was

range of ceviches. Such is the popularity of the cuisine on

several months later than planned and a bill $100k over

offer that revenues from the kitchen are often on par with

budget.

beer sales.

“You have to stay on top of invoices,” he explains. “Of

Having lived, studied, worked in or visited a total

course, there are issues that are beyond your control. For

of 52 countries across the globe, Andrés’ professional

instance it emerged that the main water source from the

background in the hospitality industry includes

city was damaged, which needed repairing. It all adds up

managerial posts in some of the best hotels in Colombia,

but either way, you simply must keep an eye on budgets.”

United States and Canada, and later as a quality

brewersjournal.ca

While the site build offers up an array of challenges,

Spring 2019

37

post-opening presents its own set of hurdles.

“All I can say is that you must learn to be flexible, to adjust and be adaptable. There are also minute decisions to be made and you have to make them,” he adds.

But with many years of hard work behind them, the Amaya brothers and their families have started to be able to realise their dreams.

“We’ve been able to capture the market we wanted. I think we have a different story than other breweries, other businesses and we are proud of that,” he says. “We want to present our culture, our background and for people to recognise us for who we are. The community is enjoying our beers, our food and the story we want to tell. And that’s very rewarding."

Andina’s production area occupies 9,500 square feet of floor space. A great attention to detail has gone into the design of the brewery as well as the tank configuration to ensure that they’ve stayed true to the quality guidelines we have set for themselves. Beers are brewed using a NSI system comprised of a mash-lauter tun, kettle-whirlpool, and 40 Bbl bright beer tanks.

Production of Andina’s beers is led by head brewer Ben Greenberg.

“Ben’s philosophy on brewing is that beer is meant to be fun and enjoyed with friends and family. Beer is more than just a delicious drink. It’s a central ingredient in celebrations, weekends, dinners and many other social moments,” explains Nicolás. “Whether brewing a traditional style beer or a trendy hazy IPA, Ben is always trying to create a beer that people will love and love sharing.

From his early days of homebrewing, Ben was designing his own recipes and creating his own styles of beer based on what he, his family and his friends enjoyed the most. The social aspect of his creations was already there.”

Greenberg joined Andina from Night Owl Brewing and in doing so, ha continued this mantra by creating some favourite fruit beers, stouts and IPAs. "One of his most enjoyed times running Night Owl was working behind the bar, sharing his beers and talking with customers about what they liked about his lasted batch.

These moments of having great times with customers, friends and family with his brews is what drives Ben’s passion today at Andina Brewing,” adds Nicolás.

Much like the cuisine produced by Andrés, Andina’s beers draw heavily on South American influences and ingredients. In fact, Andina is the first brewery in Canada to use Patagonia Malt. This malt comes from the south of Chile where the Andean geography, excellent climatic conditions and ideal soils, make this world class malt an optimal ingredient to enhance the uniqueness of our beer.

The brewery’s output is presented in a core range of beers it calls Principales while seasons and special

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andina

offerings, known De Temporadas, offer up more experimentation.

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Head brewer Ben Greenberg and Andina co-founder Andrés Amaya concocting their next beer, probably.

Cores of Totuma, a 4.5% Kölsch, Andean Ale Melcocha and Monita, a 6.5% Blonde IPA are complemented by

“It’s a challenging situation and it’s one we are

numbers such as Jalea, a 6.4% Guava Saison and rotating

determined to succeed in,” says Andrés. It’s a logical move

additions to its sour and coffee series of beers.

to want more people to enjoy your beer, and anyone

“With an increasing number of breweries, you need to have a product that speaks for itself. One that separates itself from those around it,” says Andrés. “We’re fortunate

that gets that listing has had their prayers answered. It’s something we’ll continue to strive for.”

Until then, Andina wants to continue establishing

to have Ben who is a very talented and experimental

itself in the local community and offering consumers

brewer. Beers such as Jalea have been a real hit. He is

something different than they may be used to.

very in tune with our concept and this comes across in the beers he makes.”

Many beer recipes are formulated with Andrés’ culinary

“When we thought about what we really are passionate about, the way we wanted to do it, and with whom we wanted to share it with, that is how we envisioned the

creations in mind. A carefully curated menu has resonated

creation of Andina Brewing Company, says Nicolás.

with guests, resulting in strong sales of both cuisine and

“Our definition of family business involves a sense of

beer.

belonging. It is about those human touches we put into

“People can swing by and know that they can eat and drink well. They don’t have to leave if they want something interesting to enjoy,” he says.

While the brewery and tasting room has become a

our company that makes people feel they are welcomed and cherished.”

He adds: “For us the name Andina is an irreplaceable source of inspiration. Being proud of where we came from

destination spot for many, Andrés and Nicolás would

provides us with a solid foundation to pursue one of our

like to see greater distribution of its beers across BC and

main objectives; promote our South American, and more

beyond. While private stores stock its beers, the aim is to

specifically, Colombian heritage within our customers. We

see its beers stocked in the government-owned liquor

are truly committed to improve the way we are perceived

stores.

by the world.”

brewersjournal.ca

Spring 2019

39

article

s e c ti o n

Capitalise on Canning The march of canning continues unabated. The benefits are far-reaching and it’s hear to stay, explains Russell Love, president of Cask Global Canning Solutions.

by Russell love

I

n Canada we are seeing a significant increase in customers who are coming to us after using a mobile canning service. Over half of our new customers in Canada are in that category. They’re making the jump for a few reasons.

First, they love the flexibility of can sizes that our

mACS and ACSV5 systems provide. With these machines brewers can package different cans and beverages on one machine, and it's a very easy changeover from one can size or beverage to the next. These two systems also

Cask continues to see traction in Canada and beyond

provide extremely low levels of dissolved oxygen (DO) pickup when canning, and that lowered DO level is what

both brewers and consumers. So we're seeing far less

these former mobile canning customers are after.

Canadian brewers thinking about “testing the waters.” The

These brewers understand the flavour-crushing

can has proven its worth. No need for that test anymore.

impact of DO and are looking to reduce it so their beer

It's like wondering if the electric guitar will stick around!

remains fresher for longer. These two machines also have

It's here to stay.

electric cam driven seamers, which provide far more

We've also just completed a wonderful project with

consistent seaming than pneumatic driven seamers and

Metropolitan State University Denver, in Colorado. We

the variabilities that come with that method.

donated a mACS to the school’s beer industry program,

The V5 also has an in-line weigh scale that Canadian

so students there could get the proper higher education

brewers are really appreciating. This new feature provides

when it comes to craft beer packaging. The school has a

real-time data on fill levels, so that you can digitally track

very sophisticated program and staff and an incredible lab

overfills or underfills on every single can, not find out

for testing.

there was a problem fifty cases later.

And if an improper fill is detected, the system informs

So we’re happy to be a part of such an advanced beer program and we want them to subject our gear to the

the operator which particular fill head needs adjusting and

rigorous testing they have there. This is the third college

that individual fill head can be quickly adjusted. It’s super-

beer program we've partnered with, over the past few

fast and efficient, and by quickly detecting these overfills

years we’ve placed a couple Cask machines at two

the machine can save you a couple hundred cases over

universities here in Canada. We think it's very important

the course of an eight-hour canning run.

to enlighten students about the power of micro-

The majority of Canadian craft brewers certainly understand the long list of benefits that cans provide for

brewersjournal.ca

canning while helping them become fully prepared with knowledge for entering the craft beer trade.

Spring 2019

41

canning

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Seamer Maintenance

Working around a canning line can be easy, but if you don't take care of the equipment, you will inevitably run into problems, explains Maciej Aniol from Sessions Craft Canning.

underneath and that bearing starts to rust or fall apart you may end up seeing an inconsistent measurement around your body hook. If this occurs, the bearing should be replaced with a new one, and one that is less susceptible to rust. Though there are many suppliers in the market I always recommend SKF bearings for their quality. It’s also a good idea to always have spare bearings and rollers

by Maciej Aniol

M

available and know which bearings and sizes your seamer may require.

Inspecting your seamed cans carefully could also

odern canning line operators know

tell you a lot about what parts may be starting to fail.

that crafting a good beer doesn't start

For example, a damaged or corroded chuck will be

and end at the brewing stage. Proper

noticeable after a visual inspection is done to your

quality control while packaging is vital

countersink. A diligent operator could catch this flaw

to ensure the canned product captures

without even looking at their seamer.

all the flavours of its source.

In a previous issue we covered the importance of

If you would like more information about the tooling you may need to replace, or simply want to stock up

checking seams. In this issue we discuss the importance

on spare parts, I suggest reaching out to American

of maintaining your seamer and outline what to do

International Tooling. They have been manufacturing

when your measurements start to fall out of tolerances.

seamer parts for a wide variety of seamers since 1994.

Proactive operators who know their machine and its

They are my go-to source for seamer tooling and

components intimately, and who routinely perform

knowledge.

maintenance tasks will definitely see more consistent

In addition to inspecting your rollers and bearings, it’s critical to maintain your pneumatic systems. Any moisture

results.

Begin with your tooling, including the OP1 roller, OP2

build-up or chemical corrosion in your seals could lead

roller and chuck. Before starting the canning line inspect

to air leaks. Some manufacturers, such as Festo, sell

the rollers for any play. If bearings inside the rollers start

replacement seal kits for different styles of pneumatics.

to deteriorate - a problem that can occur due to normal

It’s a good idea to confirm the style of pneumatic you

wear and tear - defective seams will begin to develop. On

have with your canning line manufacturer. They can also

that note, it's important to inspect bearings throughout

provide insight on proper maintenance procedures. But

the canning line.

be aware, if your pneumatic systems start to leak or fail

For example, if your lift plate contains a bearing

42

Spring 2019

you can not guarantee a tight seam.

Brewers Journal Canada

canning

The devil is in the detail

A

further tool successful operators have at their disposal is their own diligence when it comes to record keeping. By taking the time to keep proper

packaging logs that include seam measurements, as well as descriptions of any issues that materialized during the canning run, the operator has created a valuable piece of information for use in the future.

The information contained in such logs will serve as a reminder of the kind of details an operator should pay attention to, or perhaps steps that can be added to the set-up or operation of the canning line to reduce the chance of errors. If any of the same issues occur again it will be easy to recall the steps taken towards recovery thus keeping down-time to a minimum.

Any time preventative maintenance is completed the operator should create a log entry. This helps monitor your schedule. Some canning lines will prompt a reminder on the PLC when it's time to lube your rollers, or inspect specific parts. This should be documented and any work done should be dated and signed off by the operator.

However, keep in mind that it is possible to have too much of a good thing; too much maintenance can also cause issues. For example, over lubricating or using incorrect lubricant can cause damage to the rollers and bearings. Again, it's always a good idea to consult with the canning line manufacturer, or tooling manufacturer, to

s e c to r

itâ&#x20AC;&#x2122;s all about keeping your craft cold.

confirm what parts and consumables are required.

A canning line that is properly maintained and set-up is a beautiful thing. Operators who take the initiative to perform preventative maintenance on their machines will see a direct correlation between the effort they put in and the quality of their product. Inspection of the machine and its components will reveal potential problems before they happen saving time, aggravation, and of course money.

Moreover, having this familiarity with the machine means that if problems occur during operation an operator can curb the issue swiftly and get back to business. Working around a canning line can be easy, but if you don't take care of the equipment, you will inevitably run into problems.

Understanding the principle of the double seam is fundamental in understanding the tooling and how it works. For further information I encourage brewers and operators to visit and study the content on www. doubleseam.com or www.seamschool.com. But if you really want to step up your game and impress the boss, pay attention, take notes, and keep it clean. The attention

prochiller.com / 1-800-845-7781

to detail is guaranteed to pay off and even make your work day easier.

brewersjournal.ca

Spring 2019

43

m EET

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B REWER

CA S S EL

put casselman on the map There’s only one way Mario Bourgeois knows and that’s up. With Microbrasserie Cassel and his equipment business Brewery Trader both on an upward trajectory, there is much to do but Bourgeois and his colleagues are more than up to the task.

Y

ou wouldn’t open a restaurant without a chef, so why would you even consider opening a brewery without a brewmaster on deck from the start? You wouldn’t, and that’s a major change in the way the

brewing industry has moved on,” stresses a confident and assured Mario Bourgeois, owner of Microbrasserie Cassel.

Bourgeois opened the doors to Microbrasserie Cassel in Ontario back in July 2012.

by TIM SHEAHAN

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“It was hand-built, a dream fuelled by passion and driven to excellence,” says Bourgeois. The outfit was the

Brewers Journal Canada

CA S S EL

MEET

THE

B REWER

longstanding vision of Mario Bourgeois along friends and

in. A self learner who always go by that if someone can do

then co-owners Benjamin Bercier and Michel Racine.

it, he can as well. As long as the job is up to scratch. And

Located mere seconds from the architectural beauty of adjacent Casselman train station, the brewery is the

that applies to the actual brewing of the beer itself.

“Back then there were only four or so breweries in

culmination of years brewing on “awful beer kits” as

Eastern Ontario. We were number eight and now there

Bourgeois explains before moving on to all grain brewing

are around 40! he enthuses. “Drinking beer like that from

seven years later in 2007.

Beau’s was a real pivotal point for me and my journey in

Industrious Bourgeois built his own 15 gallon kit to enable all grain production and as luck would have it,

beer. I could see that people wanted big, bold flavours.”

The formative stages of brewing saw Bourgeois

people loved his beers. The can-do attitude has remained

produce a modest 4000 litres in his garage, something

with him since an early age. An auto mechanic since the

the brewery now outputs in two days. Among those early

age of nine, to be exact. Then in his adult years, the sale

recipes was Golden Rail, a 5% number that featured malt

of a web development company he founded allowed the

from Gambrinus Malting.

Cassel dream to become a reality.

“Golden Rail symbolizes the industrial revolution

“Moving from web development to beer. Yeah, I

brought by the railroad and we dedicated our flagship

know what you’re going to say. But it gave me a great

beer to those who contributed to its construction,” says

opportunity! And the physical background was a real help.

Bourgeois. “There’s honey and roasted caramel providing

It’s very typical for microbreweries to have lots of do-it-

a sweet malty flavour, along with a ow bitterness at 20

yourselfers on board,” he recalls.

IBU provided by Fuggle and Czech Saaz hops.”

From there, his knowledge of anything mechanical in a brewery from basic electrical to automation really kicked

brewersjournal.ca

He adds: “The unique flavour comes from the Gambrinus Honey malt that we use in an unusual high

Spring 2019

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CA S S EL

percentage of the total grain bill. One thing to be said

commitments but Bourgeois, along with brewmaster

about the Gambrinus Honey malt, is that it’s the only of

Jean Francois Cardinal, Tyler Swan and Liam Walker as

its kind in the world and made right here in Canada. The

assistant brewers, Trevor Thompson as a full time sales

base malt is Gambrinus ESB and it is complimented with

rep and Sean Cooley as Operations Director are on

Briess Caramel 60 and Weyermann Carafoam.”

course for the most exciting period of Cassel’s story.

People loved the beer, and they still do. But Bourgeois

And that involves teaming up with another local

is more than aware that those early days perfecting the

business to reopen Microbrasserie Cassel as part of a pub

recipe are rarely afforded to breweries plying their trade

and restaurant venue, a move that will help drive direct

in 2019.

beer sales into the brewery. Less than two kilometres

“We had the luxury of being from the home brewer

away from its existing site, Bourgeois is hopeful the new

background and then being able to jump into the

venture, Brian’s Bar and Grill, in collaboration with Terry

commercial side while working on, tweaking and

and Brian Lafleur, will allow the brewery to move to the

improving recipes,” he explains. “You can’t do that now.

next level.

There are higher expectations from the consumer to nail

A 2500sqft venue with space for live music in addition

that recipe from the day you’re open to the public. I can

to great food and beer brewed on site. Importantly,

understand that, but also acknowledge we were fortunate

one that will appeal to those travelling on Highway 417

to start when we did, too.”

between Ottawa and Montreal.

Co-owners Benjamin Bercier and Michel Racine

He explains: “We want people to drink in our bar, that’s

came on board with Bourgeois at various points of his

no secret. Why should it be? We sell volume through the

journey. Bercier, as Bourgeois describes is the type of

LCBO but the price they pay for the beers they sell to

comprehensive colleague to produce 80pp business

the consumer needs changing. Maybe more breweries,

plans for the brewery’s growth. Both Bercier and

ourselves included, will make a profit from it that way. The

Racine have since left to pursue other roles and family

new venture will allow us to benefit from the profits that

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Brewers Journal Canada

CA S S EL

come over the bar.”

Unlike many other brewery owners, the Cassel

MEET

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B REWER

At Brewery Trader, Bourgeois has a “wingman” in the form. of Sean Cooley’s. Cooley's educational background

operation is only one string to Bourgeois’ bow. The

is in materials and supply chain management, marketing

brewery’s owner built the kit they brew on and such a

and small business management. However, he has also

move was a stepping stone to the start of Brewery Trader,

worked in various roles in tech companies and since

a business that supplies and installs brewing equipment

leaving that world, Cooley has managed and consulted in

for breweries across Canada and North America.

some Ontario’s largest breweries.

“A lot of brewery owners saw the kit we used and how

Bourgeois still enjoys getting involved in the install

well it performed. It gave us a level of credibility and trust

game but also admits he needs someone to replace him

for others. If it was good enough for us, then it was good

on the side, too.

enough for them,” he explains.

Brewery Trade sources its equipment from MICET –

“In this field, there’s only so much work you can do in a hotel!” he laughs. “We love beer, of course, but I also want

Jinan Innovative & Craft Beer Equipment. Co., Ltd located

to work with cideries, water companies and more. If it’s

in Jinan, China.

liquid, we can work with you.”

Throughout the years Bourgeois and his colleagues

The future is bright for Bourgeois, his brewery and

have developed a strong friendship with the owner Nancy

Brewery Trader. Sure, there’s lots of work ahead but he’s

Chang and it enables them to work closely with her team

not one to shy away from it. It’s what’s driven him since

of engineers and fabricators to ensure they get the best

day one, after all.

quality equipment.

He says: “As a brewery owner, I understand each step

“Fuelled by our love for brewing, we source the best ingredients and an unrelenting spirit to create some of

of the way, the frustrations, and when to tell the clients

what we believe to be truly unique, tasty beers. We’re so

the delays to anticipate. We can guide them but with any

proud of what we’ve built, our train is on the right track

start up, there’s always going to be frustration”

and we don’t plan to slowing down, Hop on!”

brewersjournal.ca

Spring 2019

47

CROSSIN G

CONTINENTS

L ogan

P lant

Beavertown Beaverworld and Beyond London, UK-based Beavertown will throw open the doors to its new brewery, Beaverworld, early next year. Capable of producing up to 500,000hl per annum, the facility is the culmination of a journey seven years in the making. Here, Logan Plant, founder of Beavertown, tells all.

otherworldly. It has been years in the making and the goal has been to do something that I feel is unique to the industry here in the UK,” he explains. “The scale is beyond my dreams as a humble homebrewer back in the day. We wanted to work with the best in the business, and we’ve been able to do that. It’s a fortunate position to be in.”

The notion of expansion, of growth, has been on Plant’s agenda since starting the business back in 2011.

From a home brewer, to kit at Duke’s Brew and Que,

by Tim Sheahan & velo mitrovich

Hackney Wick and then Tottenham Hale, Beavertown has been defined by growth. And the latest chapter of that

B

story has involved the addition of another character in the

And in 2019, Beavertown will have a second place to call

given ourselves with this wonderful brewery and brand

home, too.

has allowed us to work with the best,” he says. “You look

y next year, the evolving, mutating

form of Heineken. The brewing giant took a minority stake

landscape that is the UK brewing industry

in the London business last year and with it, has helped

will have transformed once more. In

inform the way Plant, his wife Bridget and Beavertown

London in particular, where there were a

approach the future.

handful of breweries when Beavertown

“The world has become a small place. We’ve all

opened back in 2011, is now home to in excess of 100.

worked hard in this business so the opportunity we’ve

Beaverworld will be able to output up to 500,000hl

back around two, two and a half years ago when we were

per annum from its new brewery, which will be housed in

expanding in Tottenham. We would be putting all the

a 129,000sqft building on a six acre plot in Ponders End.

money back into Stainless Steel but we were faced with

The build, which commenced earlier this year, comprises

the unavoidable issue of running out of space. We were

space for a brewhouse, packaging, warehouse, logistics

limited by where to go next.”

hub, offices and visitor centre.

It’s a major project and one that will mark yet

At that juncture, it became clear that further expansion at the Tottenham Hale site was a no-go. A hurdle that

another milestone in the evolution of London’s brewing

many breweries face when that adjacent unit is no longer

landscape. Only 500 metres down the road from AB

available, or the idea of just squeezing in just one more

InBev-owned Camden Town Brewery’s facility, Enfield will

FV is shot down. So several years ago, Plant and Bridget

be home to two brewing powerhouses. And for Logan

looked at the options available. But the plans that would

Plant, founder of Beavertown, he can’t wait to get started.

have cost £10m became £20m and then £30m, and then

“The dream has always been to create something

48

Spring 2019

£40m…..

Brewers Journal Canada

They asked themselves what can they do and how can they do it. Plant says It was very clear to Bridget and he that they would maintain control, regardless of who they worked with. They wanted the support but to be allowed to crack on, too.

He adds: “We spoke to seven or eight different groups.

We had close to a year of conversations, understandings red lines, limits and opportunities. And we arrived at a partner in Heineken that ticked all of those boxes that we wanted.

“They were very clear about the red lines. Their expertise and routes to market were there for all to see. On a human level there was a connection, too. We needed to work with like-minded individuals, people with a good heart.”

So with these positive conversations and the opportunity there to take, Plant had to make the decision of a lifetime.

“I didn't want to stand still I didn't want our team to stand still. I believed we had a once in a lifetime opportunity,” he says. “So why would I, in my right mind, sit still and stagnate. I can’t be content with that, I’m not that kind of guy. I'm driven by making a difference every day

brewersjournal.ca

“

Why would I, in my right mind, sit still and stagnate? I can’t be content with that, I’m not that kind of guy Logan Plant, Beavertown

and what we do, how we do it, and who we do it with.”

Plant adds: “The aspirations of what we wanted those

few years back could probably have been raised through the bank or asset finance. But when the scope of the project grew, we knew we needed to look bigger.

“My blood is Gamma Ray blue and Lupuloid pink. To

stay in control, but benefit from the expertise Heineken offered was a no-brainer.”

Such support manifests itself in the ability to brew

Spring 2019

49

something close to 88 million pints a year. Something that

He explains: “Have I stayed sane? Some would have

Plant finds daunting, but exciting. Just don’t ask him to

their doubts. I have an amazing wife in Bridget. She

think of those volumes in Olympic-sized swimming pools,

is everything, and I have amazing kids who are the

that’s when the panic sets it.

backbone of everything we do. That is so important.

“My saying over the last three or four years is that

“I was in two bands before opening the brewery. Being

our mission is to get great beer on every street corner,

a musician is not too dissimilar to being in beer. You have

working with the best people that we can, and to bring as

to give everything to be a musician as it’s your art, and I

many people on that journey as possible,” he says, “We

classify brewing as an art. Music taught be how far I could

want to elevate the reputation of brewing in London, in

push myself mentally, and also how far I could push

the UK. The penetration of craft beer in the UK is still five

Bridget and the family unit. Sure, I’ve got more grey hairs

or six percent. Then you look to the US and it’s maybe 15.

now, and there were sleepless nights and anxiety. I feel

There is still a long, long way to go.”

like we’ve held it together, but it’s been touch and go at

Beavertown has changed a lot since 2011. Both in

times.”

bricks and mortar and the people that make up its team.

Plant’s realisation that during his first four years of

A starting budget of £300,000 allowed Plant to invest in

Beavertown, he was away from home more than when

kit and kitchen equipment for its Duke’s Brew and Que

he was in the music industry was a turning point. As a

brewpub in London. But for Plant, it’s the people that have

singer, a dedication to keeping his voice in top condition

played the biggest part in his journey.

meant a moderate alcohol consumption, something that's

“Starting out with people like Nick Dwyer, our creative director, and James Rylance on the brewing side made all the difference,” he explains. “If you can bring in people

easier said then done when representing the brewery at countless festivals, takeovers and other events.

“In one year of Beavertown I was on the road for

that share your drive and determination, people that want

nearly 200 days so I had to dial that back in. It was a true

to make a difference, people that have that skill set. It

crossroads. I’m still Mr Beaver, just singing from a different

changes everything.

hymn sheet now!” he laughs. “You have to be very

It hasn’t always been plain sailing, though. Like any growing business, it can take its toll on the human side of the equation.

50

Spring 2019

conscious of your surroundings, the people, and I'm very lucky to have a strong family around me.”

And the future is bright.

Brewers Journal Canada

L ogan

From a technical perspective, Beaverworld will house some of the leading brewing technology on the planet.

A Krones Steinecker Brewhouse will deliver a maximum capacity of 500,000hl per annum and allow the team to brew in 150hl batches. The five vessel brewhouse features a Variomill, Mash Conversion vessel, Lauter Tun, Wort Kettle, Whirlpool and an Equitherm energy recovery system. The manufacturer is supplying 38 fermentation maturation tanks ranging from 150hl – 600hl in size along with centrifuge, filtration and an automated dry hopping dosing system.

On the canning front, an automated KHS can line offers capacity to fill up to 30,000 cans per hour (330ml). This increased firepower will enable Beavertown to brew more beer and more beers, than ever before.

Plant explains: “Gamma Ray, Neck Oil and Lupuloid will be the heroes for forever and a day. These are the beers that built the house, but we will of course be looking a new beers expanding both the core and the seasonals, too.

“There’s a lot of beer styles we haven’t brewed before such as low and no-alcohol numbers. As I get older, the hangovers get worse so I try not to drink too much during the week. If I can find a good low ABV beer then I like to sit on those as much as possible!”

Although Beaverworld will be capable of production that many, many breweries can only dream of, Plant still

“

P lant

CROSSIN G

CONTINENTS

You need to approach what you do with absolute conviction and determination Logan Plant, Beavertown

considers himself, and the business, very much part of the burgeoning UK brewing scene.

“Whether you’re starting a brewery tomorrow, or been in the game for years, you need to approach what you do with absolute conviction, determination and to ask yourself how you can differentiate yourself from those around you,” says Plant. “You don’t need to start out wanting to make a Gamma Ray, a Jaipur or a Punk IPA. You need to ask how you can apply yourself and convey your inner personality in the beer you make. Because it’s an expression of your personality, after all.”

He adds: “Look for that freedom and flexibility to express yourself. Don’t feel like there are boundaries, break down those boundaries and look beyond them!”

Listen to the full interview on the Brewers Journal Podcast Find it on Apple Podcasts, Google, Spotify, Stitcher or wherever your get your podcasts Go to: brewerspodcast.reby.media

brewersjournal.ca

Spring 2019

51

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Craft Brewers Conference 2019 The Craft Brewers Conference and BrewExpo America return in 2019 and this year the event comes to Denver. 13,000 brewing professionals are expected to descend on Colorado for more than 70 educational seminars, 800 exhibitors and much more.

Aesus Packaging Systems

A

esus Packaging Systems offers one of the most complete range of automatic labeling equipments, including shrink sleeve applicators,

patented Hybrid shrink tunnels, inline pressure-sensitive labelers and rotary labelers (PS and cold-glue). Turn-key solution for shrink sleeve ap-plication on cans and bottles

by tim sheahan

F

for speed ranging from 30bpm up to 400bmp. Our patented Hybrid Shrink Tunnel is combining steam (with a built-in steam generator) and Infra-Red within the same

ollowing successful events in Washington

chamber. All the benefits of steam without the downside

DC, Nashville and Philadelphia in recent

and associated costs.

years, the latest iteration of the Craft Brewers

Anton Paar

Conference and BrewExpo America comes to Denver, Colorado in 2019.

Organised by the Brewers Association, the event is

designed to connect small and independent craft with their colleagues and to share ideas and learn about relevant topics ranging from brewery operations to sustainability and government affairs, while shopping

A

nton Paar produces high-quality measuring and analysis instruments for laboratory, research and industrial applications. It is a leading supplier

of instrumentation for key analytical parameters within

for the products and services they need to run their

the global brewing industry. With renowned laboratory

breweries.

instruments and process systems, the standard has been

Here are some of the exhibitors not to miss at this yearâ&#x20AC;&#x2122;s event.

brewersjournal.ca

set for beer and wort gravity, alcohol, extract, DO / TPO, CO2, haze measure-ments and derived parameters. Our

Spring 2019

53

product portfolio also includes viscometers, rheometers,

optimally prepares you for the new technology of your

po-larimeters, refractometers, microwave synthesis,

BrauKon system.

BrewNinja

microwave decomposition, and instruments for X-ray structure analysis.

BrauKon

B

rewNinja is the all-in-one brewery management software dedicated for craft breweries of all sizes.

From Inventory, Brew Scheduling, Keg Tracking,

B

rauKon delivers turnkey brewery systems

Sales and our own Point-of-Sale, we allow brewers to

dedicated to craft breweries worldwide. Our

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30 master brewers and engineers plan, design

of Goods down to the very pint. Brewers and owners rely

and build top-quality brewery systems that are highly

on our cloud platform to gain visibility into their brewery

flexible, economically efficient and profitable without

and manage day-to-day operations may they be at the

compromising on beer quality. Our technical center

brewery, home or even another country. Along with our

- BrauKon BrauTechnikum - is the ideal location for

feature rich platform, accountants alike enjoy our deep

our individual custom-tailored training courses which

integration with QuickBooks Online and Square to ensure

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Spring 2019

Brewers Journal Canada

Charles Faram

end to end data flow.

BSG

C

harles Faram Inc., based in Portland, Oregon, supplies British, EU, US and New Zealand hops,

S

ince 2004, BSG CraftBrewing has earned the trust of our customers by delivering the finest brewing ingredients at competitive values, all backed

as well as a full range of hop aroma and flavor

products. These hop aroma and flavor products from our HopInspiration™ range include HopBurst™ for dry hop and

by outstanding customer service and depth of in-dustry

HopShot™ for late hop aroma and flavor. If you want to try

experience. We continue to search the globe for new and

something new and unique from our breeding program or

interesting brewing ingredients that we can bring to our

just quality hops for existing recipes, we will do our best

customers. Consequently, our product list continues to

to help you.

grow as we strive to better meet your needs. Additionally,

Criveller

our knowledgeable and friendly sales and management staff comes from the brewing community itself, so we can assist you in everything from recipe formula-tion to troubleshooting.

F

or more than 30 years, Criveller Group has

Cascades Containerboard Packaging

provided exceptional brewhouses in all sizes and configurations as well as stainless steel

tanks and equipment for breweries around the world. In addition to new equipment and tanks, Criveller Group

C

ascades Containerboard Packaging is the largest

offers design services and experience phone and onsite

corrugated box producer in Canada and a lead-

technical support. Criveller Group supplies best-in-class

ing North American player. Cascades IMGN retail

brewhouse tanks, fermenta-tion tanks, pumps, chillers,

solutions offers efficient, integrated and global retail

keg washers, keg fillers, distillation systems, bright tanks,

solutions for the beer market. We use only high-quality

bottling equipment, fillers, cappers, plate and frame

printing technology relevant to your project whether it’s

filters, D.E. filters and heat exchangers.

shelf ready, retail product packaging or POS and displays.

For Cascades, the branding and retail solutions we create

Descon Integrated Conveyor Solutions

for you are not out to tell a story — they’re out to send a message.

Cask

D

escon is a provider of integrated conveyor solutions and premium processing and packaging equipment for the beverage, food,

C

and container manufacturing industries. For more than 25

ask Brewing Systems has been working with

years, we have supplied best-in-class conveyor solutions

the Craft Brewing industry since the early 1980’s

for turnkey projects and retrofits for existing systems,

when we started supplying brewing equipment

with a focus on fluid fill for the hot and cold beverage

and ingredients. In 1999 there was a large decline in the

category.We are committed to listening to the needs of

craft brewing industry due to over-supply. The industry

our customers. We will design conveyor solutions for

declined from 1800 craft brewers to 1300 over three

your production requirements, taking into account all

years. Small brewers who had made capital intensive

aspects of your manufacturing line that will be integrated

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with ours to ensure we add maximum value to new or

excess capacity. They were looking for creative and

existing lines. The designs we create for you come to life

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in our manufacturing center, and we install your conveyor

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solution and provide training at your site. Throughout the

our solution was to utilize the aluminum can to increase

life of your Descon conveyor system, you can rely on your

sales. We started building small manu-al and automated

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systems. Now we offer affordable canning solutions for

your needs change and grow.

small scale breweries, wineries, cider mills and drink manufacturers worldwide. Cask has installed over 1000 canning lines in over 51 different countries throughout the world.

brewersjournal.ca

Spring 2019

55

First Key Consulting

contaminate or impact the taste or quality of the product being conveyed – so very high quality, tightly controlled compounds must be used in manufactur-ing the hose,

F

irst Key is a consulting firm that has specialized in

fitting, or component. We recommend using brand names

the brewing industry for over 30 years. We have

with proven, reliable track records and ease of traceability.

worked in over 50 countries and have some of the

Depending on the application, some of these products

most talented, interesting and experienced consultants

will meet FDA, NSF, USDA, or Sanitary 3A standards. We

to provide clients independent, comprehensive and

carry a range of special sanitary fittings and stain-less

integrated solutions in every area of their business. Areas

steel valves and components. For cleanup and washdown

of service include: New Breweries and Expansions,

applications, we also carry spe-cialty high temperature

Engineering Services, Quality and Process Optimization,

washdown hoses, nozzles, and steam stations.

Product Innovation, Financial Services, Commercial

Novaflex Hose

Services, Supply Chain, Human Resources and Agribusiness.

Kegshoe

N

ovaflex Hoses are reliable, safe with long service life. Novaflex offers a complete line of material handling, petroleum, food grade, chemical and

K

egshoe Inc. is a software company for the beer industry that provides user-friendly, cloud-based

mining hoses, marine hose products, expansion joints and connectors.

solutions to manage the complex business of

running a brewery. With features like keg tracking and

Novaflex is a leading manufacturer of flexible ducting

brewery-specific CRM, Kegshoe Inc. is helping breweries

and hose products designed for superior flexibility; high

solve their biggest and most expen-sive problems.

temperature, chemical and abrasion resistance using advanced thermoplastics and textile technology.

New-Line Hose & Fittings

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ew-Line stocks food grade hose, fittings, and components that are used in breweries. The com-ponents used in these applications cannot

56

Spring 2019

Packaging Technologies

P

ackaging Technologies Inc. presents “Crafting the Connection”, a leading manufacturer of In-Store theatre and impactful packaging for the Craft Beer

Brewers Journal Canada

Industry. We offer 4pk/ 6pk carriers, 12pk/ 24pk beer

and many locations worldwide. Back in 1949, Stanpac

boxes, Gift packs, beer trays, and custom Point of Purchase

provided closures for glass milk bottles. Since then,

displays. All items are available in small and large volumes.

we have continually expanded our product lines with

Crafting-the-Connection offers a full suite of in-store

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tions, Store Environments and Pop-Ups, Display Experts

continues with the intro-duction of new products, sizes and configurations for an ever changing market. With 7

Prospero

patents in more than 20 countries, we are recognized by our customers as innovative and customer focused.

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Tonejet

rospero Equipment Corp. is a brewery equipment supplier with 5 locations in North America (Pleasantville, NY / Geneva, NY / McMinnville,

OR / Windsor, CA / Montreal, QC). We provide full sales, service, parts and consultation for our clientele making Prospero a great one stop solution in regards to brewing

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onejet is a powerful digital print technology designed to meet the needs of the metal decorating industry. Using our patented state of

equipment. Full turnkey solutions are available for

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Ska Fabricating

printed ink volume, resulting in the same look and feel of conventionally printed cans, the Cyclone C4 is ideally placed to offer a solution for small batch beverage can

S

ka Fabricating was established in 2012 &

decoration.

specializes in small-footprint equipment for the

United Bottles & Packaging

craft brewing industry. We provide solutions for

depalletizing or re-palletizing, conveyance integration and packaging line quality control. We also have the guys from Modular Conveyor Express with us if you want to learn more about optimizing your production flow & increasing efficiency.

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our most reliable source for distinctive and quality packaging for the craft beer & cider industry since 1994. We offer the largest selection of fast

Specific Mechanical Systems

from stock bottles in North America. Bulk or pre-packed.

Fast turnaround time. Guaranteed pressure ratings. 3 distribution centers (Montreal, Los Angeles & Denver).

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ince 1986, Specific Mechanical Systems has

Zenan Glass

handcrafted brewing and distilling systems for the craft beer and spirits industries. Started as a

two person company, those two founders remain owners and employee a team of over 85 people. Our mission is to provide the world’s finest hand-crafted brewing and distilling systems. Experience and quality has positioned us as industry lead-ing manufacturers. Customer service

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enan Glass is the largest glassware decorator in Canada and one of the top 5 largest glass dec-orators in North America, specializing in

supplying and branding glassware for the beer, liquor,

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wine and food service industries. The Canadian arm of

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Growing Companies for the last 9 years in a row!

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Stanpac

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or 70 years, Stanpac has been manufacturing dairy and beverage packaging for companies lo-cated throughout the United States, Canada

brewersjournal.ca

Spring 2019

57

s c i e n c e

consistency

Combine Kettle Fining and Colloidal Stabilization for Consistency While drinkers will now tolerate, and accept, varying levels of filtration in their beer, it’s up to the brewer to keep its side of the bargain, and that’s quality and consistency, says Ed Bridge, senior technical consultant at General Filtration.

Even in products not intended to be brilliant, colloidal stability is desirable because rapid onset of postpackaging haze in unstabilized beer creates inconsistency from lot to lot. Consumers who do not require brilliance still expect some consistency; a heavy haze gives a quite different impression than clear-but-not-bright, even in a dimly-lit bar, at midnight, with heavy condensation on the glass.

by Ed Bridge

Kettle fining has been common since the start of the craft brewing movement. Brewers are familiar

B

with how to do it, have confidence in its positive effect

y In these new times, beer may be served

on fermentation and maturation, and appreciate its

without being filtered to optical brilliance,

contribution to overall beer quality. Polyclar™ Brewbrite

as would once have been considered

from Ashland is a much enhanced wort clarifier and beer

de rigeur in the North American market.

stabilizer. It is an optimized composite of purified food-

The proliferation of traditionally cloudy

grade carrageenan (the active ingredient in tradition

styles such as hefeweissen and Belgian wit has induced

Irish Moss finings) and specially modified polyvinyl

a tolerance of less-than-brilliance in any style, so that

polypyrrolidone (PVPP) making it the ideal upstream,

today’s beer drinker accepts, for example, a Pilsener that

single-addition product for stabilization protection against

could be “kinda” clear or an IPA that is frankly turbid.

chill haze and permanent haze.

When beer is fined in maturation but not filtered,

Non-biological haze formation results primarily from

centrifuged without filtration, or just rough-filtered

the hydrogen bonding between haze-producing proteins

through a trap filter, a conventional diatomite precoat

and polyphenols constituents. Kappa-carrageenan,

and bodyfeed filter is not present to separate adsorbent

a hydrocolloid extracted from red seaweed, is very

powders such as the silica gel or PVPP which could

effective at coagulating and compacting the protein,

be applied post-maturation for colloidal stability. If

polysaccharides, and lipids precipitated from wort in the

lenticular module filtration has replaced filter powder, the

hot break. Polyvinyl polypyrrolidone, or crosslinked PVP, is

lenticulars do not tolerate high solids loading and, again,

a synthetic polymer that adsorbs wort tannins and then is

separation of stabilizers applied post-maturation is a

separated from the wort with the trub.

challenge.

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Spring 2019

Polyclar Brewbrite is an easy-to-use with a familiar

Brewers Journal Canada

consistency

Sample

s c i e n c e

Haze (EBC) at 0oC

Untreated

12.3

Polyclar Brewbrite

7.1

Figure 1: Brewbrite wort trub and wort clarity

procedure in a single step. The powder is slurried in room temperature water, then added to wort in the brew kettle ten minutes before the end of the boil at a dosage of 15g/hl to 18 g/hl. Craft brewers who have used it tend to say they really like it and report clearer wort than can be achieved with other kinds of finings and a more compact, easier to handle trub cone (See Figure 1).

Controlled pilot-scale trials have reported increased wort yield (See Figure 2) and reduced fermentation time owing to clearer wort going forward to fermentation (See Figure 3). If raw materials handling is sub-optimal and husk is broken down, harsh and astringent notes can result. Brewbrite helps attenuate these effects by

Figure 2: Treated wort yield vs carrageenan treated

preventing oxidation of flavonoids.

If microbiological and colloidal stability are required for a shelf life months and months long, then the legacy technology of filtration on filter aids or on cellulose/ diatomite filter sheets is required. The presence of the legacy filtration permits the application post-maturation and the subsequent separation of the legacy stabilizing agents. Combined silica gel and PVPP have proven to give the best extended shelf life.

Even in this case, Polyclar Brewbrite gives a valuable headstart on colloidal stabilization in the brewhouse. If craft brewers choose to omit the legacy technologies because their beers are going to be distributed locally and consumed within a short time, consistency still matters. Polyclar Brewbrite as an enhanced kettle fining agent is an easy way to contribute to that consistency.

brewersjournal.ca

Figure 3: Comparison of Fermentation Time

Spring 2019

59

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E sters

&

P henols

s c i e n c e

Wheat Beer, Esters and Phenols: How to influence them to your advantage Weisse beer has undergone somewhat of a resurgence. Beers produced by traditional brewers of the style are popular not just in the traditional southern German heartlands but also worldwide.

And there are practical steps a brewer can take to influence the yeast derived Esters and Phenols present in Wheat Beer as well as in other beers, explains Andrew Paterson, technical sales and support for Lallemand Brewing. by aNDREW pATERSON

W

heat beer is a broad style of top fermenting beer traditional to the regions of Southern Germany, including Bavaria and BadenWürttemberg, as well as parts of

Austria. The terms Weissbier (white beer) or Weizenbier (wheat beer) are used synonymously to denote the style.

The first beers brewed and labelled as Weissbier were brewed in the 1500s by the aristocratic Degenberger family, who were awarded the exclusive right to brew the

Schneider brewery in Munich in 1872 the Weisse style

style in the Bavarian forest region, as well as in Bohemia,

might have died out completely [1].

by Duke Wilhelm IV. The brewery itself was established

These days Weisse beer has undergone somewhat of

in the town of Schwarzach and the beers produced were

a resurgence with beers produced by traditional brewers

seen to be the preserve of the gentry [1].

of the style popular not just in the traditional southern

On the subsequent death of the head of the

German heartlands but worldwide. The style, while not

Degenberger family, Baron Hans Sigmund Degenberger,

as frequently reproduced as the now ubiquitous IPA, has

the rights to brew Weissbier passed to Duke Maximilian

also been much imitated by craft brewers across the

I of Bavaria. Seeing the economic potential the Duke

globe

opened several more Weiss breweries including one

Key characteristics

in Munich, now the site of the iconic Hofbräuhaus, and one in Kelheim, which would later become the famous Schneider Weisse brewery [1].

The popularity of the style boomed through the 1700s but the invention of refrigeration and competition from the new bottom fermenting styles (lager) caused sales to decrease to the point of unprofitability. Were it not for the insight of Georg Schneider who opened the original

brewersjournal.ca

W

hen we think of Weissbier we think of an almost pearlescent, opaque beer with a large rocky head of foam, usually served in

an oversized glass. Aromas of banana and clove hit the nose, (if the foam doesn’t first) and fruity flavours along

Spring 2019

61

s c i e n c e

E sters

&

P henols

Left: Iso-amyl acetate, Ester group circled in red.

Right: 4-VG, Phenol group circled in green

Decarboxylation of hydroxycinnamic acids to form vinylphenols. In this case, Ferulic acid reacts to form 4-VG.

with a slight tartness and zing due to very high levels

by active enzymatic decarboxylation by yeast strains

of carbonation fill the mouth. Indeed the theatre and

possessing the Phenolic Off Flavour (POF+) phenotype.

performance associated with drinking Weissbier may

The original wild type ancestor of modern brewing yeast

have much to do with its modern day success; you feel

strains probably possessed this trait. However, genetic

like youâ&#x20AC;&#x2122;ve won a prize every time you go to the bar.

selection pressures of continuous re-pitching has led to

This is the classic punterâ&#x20AC;&#x2122;s view of Weiss beer, in fact the style is quite broad and can be divided into

most brewing strains losing this ability.

While no longer present in most brewing yeasts,

Hefeweizen, (containing yeast) and Kristallweizen (filtered

the characteristic prevailed in many strains used for the

and bright). Hefeweizen is by far the more popular of the

production of Belgian Beers, Saisons and German Wheat

two. These two types can be further broken down into

Beers contributing to part of their distinct character.

Weizenbier (Standard Wheat Beer), Dunkelweizen (Dark

Examples of such strains are Lalbrew Abbaye, Lalbrew

Wheat Beer) and Weizenbock (Wheat Beer brewed in the

Munich Classic, Lalbrew Munich Wheat and Lalbrew

Bock style). Alkoholfrei (free from alcohol) beers are also

Belle Saison.

popular in this category.

Origins of key distinguishing characteristics

Controlling Phenol formation

Two of the key distinguishing flavour characteristics of Wheat Beer, Clove and Banana, have their origins in both the raw ingredients used for the grist and in the yeast strain chosen for the fermentation. Chemically the flavours can be broken down into two distinct groups.

Banana or Iso-amyl acetate is an Ester and is produced as

A

s outlined above 4-VG is produced by the enzymatic transformation of Ferulic Acid present in Barley and Wheat. Understanding the role of

yeast in the formation of the chemical is one thing but

a by-product of yeast metabolism, while Clove or 4-vinyl-

what are the practical steps a brewer can take to control

guiacol (4-VG) is a phenol and is produced by the action

the level and formation of 4-VG?

of yeast on chemicals originating from Malted Barley and Wheat.

Mashing - Studies have found that Ferulic acid is most often present in a bound (esterified) form in the cell wall and must be liberated by enzymes named Feruloyl

Phenol formation

Esterases in order to be released into solution. These enzymes are most active at a temperature of 45 degrees and a pH of 5.8 [3]. As such, and if mashing equipment

T

he Phenol character present in Wheat Beer is

allows, it is ideal to mash in at a starting temperature of 45

derived from enzyme catalysed reactions with a

degrees prior to proceeding to the sacchrification step.

series of chemicals called hydroxycinnamic acids.

Choice of grist â&#x20AC;&#x201C; While overall, Wheat Malt has a

These chemicals are abundant in plant cell walls and

marginally higher level of Ferulic Acid than Barley, studies

have both a structural role as well as contributing to the

have shown that more Ferulic Acid is released from a

plants defence mechanism against pathogenic micro-

pure Barley Malt mash than one consisting entirely of

organisms [2].

Wheat Malt [3]. To further complicate the picture it would

The two most common Phenols present are the

appear that bound Ferulic acid is also released from

previously mentioned 4-VG (Clove), derived from

Wheat Malt worts during fermentation, indicating some

Ferulic acid, as well as the related 4-VP, derived from

level of Feruloyl Esterase activity in POF+ strains [3].

P-Coumaric acid. 4-VP whilst usually present at low

This does not take place in worts produced from

levels has an unpleasant character, usually described

Malted Barley showing specificity for the bound form

as bandaid or medicinal; its presence at levels above its

of Ferulic Acid found in Wheat. Studies on the subject

flavour threshold is usually considered as a fault.

suggest the ratio of Barley Malt to Wheat Malt required to

Phenols are created from hydroxycinnamic acids

62

Spring 2019

produce the most 4-VG is in the region of 70:30 [3].

Brewers Journal Canada

E sters

&

P henols

s c i e n c e

due to the enzyme catalysed reaction of an alcohol molecule with an Acetyl-CoA molecule.

The enzyme responsible for mediating the reaction is the alcohol acetyl transferase or AATase [6]. As these esters are soluble in the lipid based walls of yeast the smaller chain esters are able to leave the cell and

Ester synthesis: In this case, Acetyl-CoA reacts with Ethanol to form Ethyl Acetate

contribute to the aroma profile of the beer [6].

Yeast metabolism and Ester synthesis is a complex process and certainly too broad a subject to be fully broached within the scope of this article. To simplify, essentially the production of Esters hinges on three

Influence +ve or -ve both +/-ve Phenol Increasing pressure Yeast strain

Ester

-

-

+/-

+/-

Increasing temperature

+

Increasing glucose conc

+

Increasing FAN

+

Increasing O2/ fatty acid

-

variables. The concentration of the substrate Acetyl-CoA and alcohol molecules, and the concentration and activity level of the AATase enzyme, which catalyses the reaction [6]. The brewer can guide this process by manipulating the following variables.

Controlling Ester formation

Mash temperature

+/-

C

Grist choice

+/-

enzymes involved in Ester synthesis is strain dependent

hoice of yeast strain – The degree to which a particular yeast strain produces a specific Ester profile is greatly influenced by its genetic makeup.

The possession and expression of genes encoding and will define the final Ester profile of the beer [7]. As with Phenols the best way forward here is to contact your yeast supplier and to ask for advice.

Temperature – Raising the temperature of

Pressure – It has been shown that using open top

fermentation increases the expression of enzymes related

tanks at atmospheric pressure increases the levels of

to the synthesis of Higher Alcohols in yeast cells as well

4-VG in Wheat Beers. Fortuitously this has also been

as the aforementioned AAtases [7]. The result is increased

shown to decrease the levels of Styrene, another related,

Ester formation with one study noting a 75% increase in

but undesirable, hydroxycinnamic acid derivative in

Ester formation between 10-12 degrees [7].

Hydrostatic pressure – Tall, and or, pressurized

finished beer [4].

Yeast strain – As already mentioned, a yeast strain

fermenters increase the concentration of CO2 dissolved

should be chosen which displays the POF+ phenotype

in solution. High dissolved CO2 inhibits yeast growth

if this character is required. There are many to choose

by slowing decarboxylation reactions involved in the

from and care must be taken when making a choice. Your

synthesis of Acetyl-CoA and Higher Alcohols [8]. The

yeast supplier should be able to help in this regard. Some

consequence is decreased Ester production at high

wheat beer strains are also classified as var. diastaticus

hydrostatic or top pressures [8].

Wort Composition, Sugars, FAN, Oxygen and Fatty

meaning they possess the STA gene and are able to effectively metabolise dextrins. For a more detailed

Acids – Unsurprisingly the composition of wort greatly

explanation of diastaticus yeasts and the STA gene please

influences the final Ester profile of a beer. Studies have

see the previous issue by Robert Percival [5].

shown that rising levels of Glucose in wort increases the final Ester concentration in a beer; although the

Ester formation

mechanism behind this effect has still to be fully elucidated [9].

T

Increasing Free Amino Nitrogen or FAN increases the

he classic Banana flavour, chemical name Iso-

synthesis of Higher Alcohols leading to greater Ester

amyl acetate, in Wheat Beers comes from a group

formation [7]. Finally, higher levels of Oxygen and Fatty

of chemicals called Esters. Volatile Esters are very

Acid are known to decrease levels of Ester synthesis by

flavour active and often form a significant proportion of

reducing the expression of genes controlling the AATase

the aroma profile in any beer. These volatile esters arise

[7].

brewersjournal.ca

Spring 2019

63

Munich vs Munich classic P henols

Munich was selected in the early 2000’s as our first wheat beer yeast and exhibited mild flavors and aroma.

Good performance and flexibility in terms of style were the key characteristics for choosing that strain. We especially love Munich in Gose, Berliner Weisse, American Wheat and Wit beer styles.

LE

TROPIC

AL

FR

UI

RE

T

FR

UI

T

L RA

L

RA

UT

UT

NE

NE

OHOLIC

CL

CL

R

E

E

ALC

OHOLIC

AL

GREEN APP L

G REEN APP L

ALC

TROPIC

NA

NA

E

O

VE

PE

ACID

PP

E

ACI D

beer styles

LE

NA

NA

R

PP DA

BA

BA

fLAVOR & AROMA

PP DA

PP

RE

Munich Classic was launched in 2015 and selected in collaboration with the Doemens Institute in Germany; specifically for its ability to produce traditional Hefe style beers. The banana and clove flavors and aroma are particularly noticeable without any process modifications.

This yeast makes a beautiful Hefeweizen, Weizenbock or Dunkelweizen.

PE

&

VE

E sters

O

s c i e n c e

Belgian Wit American Style Belgian Triple Belgian blonde Hefeweizen

tEMPERATURE RANGE

Bavarian Weissbier

Weizenbock

Dunkelweizen

Kristalweizen

17 - 22°C (63 - 72°F)

fLOCCULATION

low. Skim-off yeast in open fermenters

aTTENUATION

medium to high

aLCOHOL TOLERANCE

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

Conclusion

T

here are practical steps a brewer can take to influence the yeast derived Esters and Phenols

12 %ABV

www.lallemandbrewing.com

Bibliography 1: ”Schneider Weisse," [Online]. Available: https://schneider-weisse.de/en/node/16.

[Accessed 07 01 2019].

present in Wheat Beer as well as in other beers.

Please see the table below for a summary. To this end, the relationship with your yeast supplier is key. They will know how their strains perform and can make

2: M. Lentz, "The impact of Simple Phenolic Compunds on beer Aroma and Flavor," Fermentation, 2018.

suggestions to brewers for their best use. Included on the following pages are an example recipe for a classic Weisse beer as well as information on our Munich Classic and Munich Wheat beer strains.

64

Spring 2019

3: I. McMurrough, "Control of Ferulic Acid and 4-Vinyl Guaiacol in Brewing," Jornal. Institute of Brewing, pp. 327-332, 1996.

Brewers Journal Canada

Munich Classic - Munich Hefe 10hl E sters

malt

Liquor Final Kettle Vol

970

Evaporation Rate

Beg Kettle Vol

1000

0.03

L:G

2.5

Mashing in Liquor

460

evaporation amount

0

30

Total Liquor

s c i e n c e

Extract (kg):

122.03 Weight of Malt (kg)

Litres

Sparge Liquor

P henols

Step 2

Step 1

Lauter

&

Original Gravity/Plato BME (premised)

0.860

Colour (Lovibond)

7 to 9

Type of malt

840 1300

1,0484

Munich 1 Wheat Malt Munich 2 TOTAL

12,0

% of Grist

Extract (as-is)

Yield

Colour (L)

Colour contribution

Munich 1

0.400

0.790

0.679

5.0

2.1

Wheat Malt

0.400

0.780

0.671

5.0

2.1

0.2

0.77

0.662

Munich 2

temperature

Font Legend

°F

°C

Conversion Temp

149

65.0

Strike Temp

163

73.0

Sparge acid

Sparge Temp

174

78.9

none

71.85 72.77 36.86 181.47

18

3.8

TOTAL

8.0

Temp Gravity/Brewing parameters Water Malts Hops Yeast

Step 3

hops Type

Kettle Boil Time: 75 Min alpha-acid

IBUs: 15

Hop Additions: 2

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

boil time (min)

utilisation %

IBU (%)

IBU contribution

weight of hops (g)

Hersbrucker

0.037

75.00

0.350

0.600

9.00

674

Hersbrucker

0.037

45.00

0.150

0.400

6.00

1049

TOTAL

1723

Step 4

notes

yeast Yeast Type/Number Munich Classic 0.5gm/L max Fermentation Temp

21°C

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

4: R. S. F.-J. M. Katrin J. Schwartz, "Formation of Styrene dependant on fermenation management during wheat beer production," Food Cheistry, vol. 134, no. 4, pp. 2121-2125, 2012.

5: R. Percival, "Diastaticus Yeasts And Their Role In Your Beer," The Brewers Journal, vol. 4, no. 10, pp. 59-63, 2019.

6: G. D. e. a. Kevin J. Verstrepen, "Flavour-Active Esters: Adding Fruitiness to Beer," Journal of Bioscience and Bio Engineering, vol. 96, no. 2, pp. 110-118, 2003.

brewersjournal.ca

• Non-filtered • dry hop warm at end of fermentation @ 2gm/L with Herbrucker

www.lallemandbrewing.com

7: E. J. T. J. A. e. a. Pires, "Yeast: The Heart and Soul of Beer's aroma - a review of flavouractive esters and higher alcohols produced by the brewing yeast," Applied Microbiology and Biotechnology, vol. 98, no. 5, pp. 1937-1949, 2014.

8: E. L. G. C. Sophie Landaud, "Top Pressure and Temperature Control the Fusel Alcohol/ Ester Ration Through Yeast Growth in Beer Fermentation," Journal Institute of Brewing, vol.

107, no. 2, pp. 107-117, 2001.

Spring 2019

65

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back

to

basics

s e r i a l

The Magic of Beer

In the first instalment of his revised series, Back to Basics 2, Tim Oâ&#x20AC;&#x2122; Rourke, director of the Brilliant Beer Company, is covering the whole brewing process starting from barley, right up to bright beer. It is aimed at anyone with an interest in practical brewing and brewing science, but it has a particular focus for students preparing to sit exams.

by TIM O' ROURKE

M

organisms, which are not alcohol tolerant2.

Yeasts ability to produce alcohol has been exploited by some plants who use it to produce odours which attracted pollinators. The best documented case is the Malaysian Pentailed Tree Shrew, which is attracted by fermented sap of palm trees to aid pollination. The shrew drinks large qualities of alcohol but this does not appear to affect its mobility. Alcohol is a rich source of energy and there are many other examples of animals imbibing alcohol with limited psychotropic consequences.

Around 10 million years ago there was a base change in the enzyme ADH4 (alcohol dehydrogenase â&#x20AC;&#x201C; essential for alcohol metabolism) in the ancestors of Great Apes giving them a 50 times increase in the rate of alcohol

an has had an association with alcohol

metabolism. This represented a huge step change in the

throughout his evolution. Even before

ability to use alcohol and was inherited by all subsequent

man walked the earth, animals were

species of Hominids.4 This resulted in an increase in

adapting to take advantage of naturally

the quantity of alcohol consumed, which came at first

produced alcohol.

from naturally fermenting fruit or sap, and then Homo

It is believed that yeast, Saccharomyces sp, probably

evolved some 250 million years ago in China along with the development of flowering plants, growing on bark, fruit and plant sap1.

Even in the wild, in an atmosphere of air (oxygen), yeast

Sapiens developed the ability to ferment fruit and cereals themselves.

Fermenting yeast, Saccharomyces cerevisiae happily grows on simple sugars available in fruit and sap but as it moved away from the equator into the Northern

produces ethanol. This is believed to give it a competitive

Hemisphere fruit became more limited and was generally

advantage by inhibiting the growth of other micro-

only available in the autumn when it ripens leading

brewersjournal.ca

Spring 2019

67

s e r i a l

B ack

to

basics

to yeast become more specialized and adapted to its food source. Yeast growth tends to flourish locally adjacent to its sugar source and is not readily dispersed.

Most distribution of yeast occurs in the guts of insects, particularly wasps.

Yeast growth is more prolific during the warmer weather of summer and autumn which coincides with the high availability of fruit which is convenient for wine and cider fermentations. Yeast has also had to adapt to metabolise the more complex sugars found in brewers wort.

Traditionally brewing, using cereals, was restricted to the winter months after harvest and occurred when the temperature is cooler. Brewing materials, such as cereal and hops, are not the ideal environment to support yeast growth and the malting process using higher temperatures for kilning will kill off yeast cells on the surface of the grain. If brewing relied on the distribution of yeast in the stomachs of insects winter is the season when insect activity is at its lowest.

The brewing process involves a boiling stage which sterilises the wort, so it seems likely that much of the yeast inoculation had to come from the equipment such as earthenware pots and barrels (which were not sterile), or from the addition of other materials such as fruit or honey, after wort boiling, which carry an inoculum of yeast. It would also actively discourage brewers from

Figure 1 a visual interpretation of the yeast cell described

by Wohler in 19th Century ridiculing the idea that yeast was involved in fermentation 6

cleaning their premises and equipment to ensure the yeast which remained behind was available to inoculate the next brew.

Yeast cannot be seen with the naked eye, and it was only the invention of the microscope by Antonie van Leeuwenhoek (1632 – 1723) who first observed and drew yeast cells in a fermentation. At this stage he did not recognize them as living organisms or associate their presence with fermentation. Yeast was the invisible brewing aid essential for alcohol production In the 1830’s three observers arrived almost simultaneously upon the secret of fermentation and declared that yeast was a living organism, Charles Cagniard-Latour (1777 -1859), Theodor Schwann (1810 – 1882) and Friedrich Traugott Kutzing (1807 – 1893).

However, this view was opposed by two eminent German chemists Friedrich Wohler (1800 – 1882) and Justus von Liebig (1803 – 1873) who refused to accept this theory

Figure 2 an electron micrograph showing several young yeast cells

and produced a “spoof” description of yeast to ridicule the theory of a biological basis of fermentation. Although

Louis Pasteur's experiment

Figure 1 is much more entertaining picture of the yeast cell than Figure 2, the actual structure, sadly it is not true5.

Despite the influence of the German Chemists many people continued to believe the biological basis of fermentation it took an elegant experiment by Louis

L

ouis Pasteur boiled two flasks of wort. One remained sealed where there was no growth while the neck of the other was broken allowing spoilage

Pasteur in 1857 to finally show that yeast was central to

hence showing spoilage and fermentation was a result of

the fermentation process.5

the activity of micro-organisms.

68

Spring 2019

Brewers Journal Canada

back

Control

to

basics

s e r i a l

combined glucose and fructose molecules), it cannot ferment starch which has to be broken down to simple sugars before being fermented. The derivative sugars from the breakdown of starch, maltose and maltotriose, are not normally found in nature, and hence yeast had to evolve the ability to utilise these sugars, part of its domestication. Yeast cannot ferment more complex sugars (greater than 3 glucose units) which forms the

Wait

maltodextrins or unfermentable residue in beer.

This still left the considerable problem of accessing and releasing the energy stored as starch in the cereal grain. When it came producing beer (an alcoholic

Boil/Sterilise

No microbial growth

beverage produced from cereal) a way had to be found to break down the starch and convert it to simple sugars making it available for yeast growth.

Trial

Several methods have been developed to break down starch into sugar, including the use of salivary enzymes Phytase to break down starch in boiled cereal, or the use of different fungal species, such as Aspergillus oryzae

Break neck, expose to air

and Amylomyces rouxii, which also contain enzymes

Wait

which can break down starch. Both methods bypass the traditional brewhouse procedures which requires malting and mashing to release and break down the starch granules in the cereal.

Whichever method is selected, brewing did not happen by accident.

Looking at current practices cereals, in particular

Boil/Sterilise

Microbial growth

barley and wheat, must be processed in order to break down the starch before fermentation.

The first stage is malting, a process of growing the

This experiment illustrates the fact that the spoilage

grain under controlled conditions to break down the

was caused by particles in the air rather than chemical

endosperm cell structure. The breakdown of the cell wall

breakdown of the substrate and forms an important basis

structure can be easily seen in electron micrographs of

in supporting the germ theory of disease.

the endosperm of barley and malt Figures 3 and 4.

Fortunately, the scientific arguments did not influence

During the malting process, the natural enzymes

the Brewers and Brewsters of the day, who found

(alpha and beta amylase) are produced, which will act in

empirically that collecting the foam (yeast) off a finishing

the mash conversion vessel to break the accessible starch

fermentation and adding into a new fermentation greatly

granules from the malt into fermentable sugars. However,

improved the new fermentation, in a process called “back

before the enzymes can work the starch granules have to

slopping”, a method of pitching we still practice today.

be made accessible and are “gelatinised”, which requires

For them fermentation was “magic” and they described

a temperature of above 600C in barley malt.

the components in the foam as “God is Good”, because

Malt containing accessible starch with developed

it gave so much pleasure to what was otherwise a very

enzymes is delivered to the brewery and during the mash

austere life.

conversion process the accessible starch is hydrated

Saving the yeast from one brew to another started the

(gelatinised), allowing the starch degrading enzymes

process of selection or “domestication” of the yeast, as

to break the starches to simple sugar. To perform this

it adapts to the conditions in the fermentation and leads

reaction (breakdown of starch to sugar) in an acceptable

to a difference between brewing strains away from the

time (one to one and a half hours) the substrate (starch)

original wild strains. Also, since in later years, brewing was

has to be made readily accessible to enzyme attack.

practiced all year-round, unlike wine and cider production

Starch granules from different cereals all have different

which followed the harvest, it made it easier to keep the

gelatinisation temperatures.

chosen yeast strains alive.

It can be seen that the starch is contained as starch

Yeast had naturally evolved to ferment simple

granules in the ground malt before it is mashed (mixed

fruit sugars such as glucose, fructose and sucrose (a

with water). Once the starch granules are hydrated and

brewersjournal.ca

Spring 2019

69

s e r i a l

B ack

to

basics

There are two principal starch degrading enzymes u Alpha amylase which is a liquifying

Above Figure 3: Barley endosperm before cell wall breakdown

enzyme which breaks the starch chains in the middle leading to a rapid drop in viscosity but still leaving reasonably long chains of sugars u Beta amylase which is a saccharifying enzyme acting like a â&#x20AC;&#x153;pacmanâ&#x20AC;? attacking the starch from the non-reducing end splitting the sugars off into pairs of fermentable maltose units.

gelatinised above 600C they swell and unwind, making them easily accessible to the malt degrading enzymes (amylases).

The two starch hydrolysing enzymes act in tandem, complementing each other, and under normal mashing conditions will quite rapidly reduce the starch molecules to sugars. Some starch molecules are branched (amylopectin) and these branches cannot be broken down by either amylase and result in residual complex sugars remaining in the wort which cannot be fermented

Above Figure 4: Malt showing the breakdown of the endosperm cell wall; Below Figure 5 Showing the stages of starch breakdown during mashing (Modified drawing from Kunze, 2007)

70

Spring 2019

by yeast and contribute to the final gravity and mouthfeel of the beer.

In the field, barley corns germinate and grow at ambient temperature (around 8 â&#x20AC;&#x201C; 150 C) using the

Brewers Journal Canada

back

to

basics

s e r i a l

Above Figure 6 The mashing temperature window shows that rapid starch breakdown does not occur until it has been gelatinised above 60 – 620C, but must occur below the deactivation temperature of the starch degrading enzymes at 68 – 700C same biochemical processes to release sugars from

Brewing is a complex process requiring several biochemical changes

starch but completes this process in around an hour at much higher temperatures.

Starch from malted barley has a gelatinisation temperature between 60 and 620C and so the mash stand temperature is typically above 620C, while those

u Breakdown of the barley corn

of other cereals such as rice and maize gelatenises at

(endosperm) structure to make the starch granules accessible, achieved during malting. u Producing hydrolysing enzymes required to modify the grain structure and break down proteins and starch. u The enzymes act to hydrolyse the gelatinised starch in the mash to produce simple sugars u Yeast metabolises the simple sugars into alcohol, carbon dioxide and energy under an-aerobic conditions.

temperatures between 76 and 850 C The other requirement in mashing is to have the malt enzymes available to break the starch down to simple sugars, typically alpha and beta amylase, which have a maximum operating temperature of less than 70 to 720C. As a result, modern mashing occurs in a temperature window between 62 to 700C called the “Brewing Window”, this is once the substrate, the starch, has become accessible to the enzymes but is below the deactivation temperature of the enzymes which is generally above 720C. In Figure 6 above, the mashing temperature window shows that rapid starch breakdown does not occur until it has been gelatinised above 60 – 620C, but must occur below the deactivation temperature of the starch

energy (starch) stored in the endosperm to grow. The barley produces the natural enzymes necessary to

degrading enzymes at 68 – 700C The rest of the brewing process principally depends

disaggregate the endosperm and to break down the

on physical activities of liquid and solid separation,

starch granules over several weeks. Brewing uses the

removing the unwanted solids from the spent malt (spent

brewersjournal.ca

Spring 2019

71

s e r i a l

B ack

to

basics

Above Figure 7 A typical temperature profile for a brewery provided by Paul Kidger7

Further reading u Shou-Fu Duan et al “The origin and

grains), the vegetative material from the hops, yeast on completion of fermentation and suspended solids particularly precipitated proteins. The other main physical process involves heating and cooling the wort, shown in Figure 7.

Summary

T

hese complex biochemical reactions require a set of essential steps and are highly unlikely to have occurred by accident. They required clever and

careful organisation by our human ancestors who enjoyed the rewards of beer.

Acknowledgement: I would like to thank Dr. David Rider from Miller Brewing & Mr. Ray Anderson Fellow of the Institute of Brewing and Distilling with help with the history of yeast classification, Professor Matthew Carrigan, Sante Fe College, with the evolutionary alcohol genetics and Mr Paul Kidger for the temperature profile of the

adaptive evolution of domesticated populations of yeast from Far East Asia” pub Nature Communication 2018 u Nicholas P Money “The Rise of Yeast” pub Oxford University Press 2018 u James & Linda Barnett “Yeast Research” pub AMS Press 2011 u Matthew A Carrigan “Why do we drink alcohol” presented at British Academy London 2018 u R. G. Anderson “Yeast and the Victorian Brewers” J Inst Brew Vol 95 1989 u Anonymous (thought to be Wohler) “The demystified secret of alcoholic fermentation” published in an article defending yeast as responsible for fermentation by Turpin (1838) in Annalen der Pharmacie u Tim O’Rourke “Enzymes in Brewing” Brewer and Distiller International 2015 u Paul Kidger Personal Communication from IBD lecture notes 2010.

brewing process.

72

Spring 2019

Brewers Journal Canada

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homebrewing

Homebrew 4.0 Homebrewing is defined by innovation, hard work and creativity. This new section of Brewers Journal Canada, hosted by Paddy Finegan, a Prud’ Homme Certified Sommelier, MBAA Beer Steward, recognised BJCP and most importantly, an avid homebrewer, celebrates the fantastic work taking place in Canada’s buoyant home brewing scene.

I

ndustry 4.0 is the moniker given to describe the current movement towards leveraging all attainable

A problem I discovered early with the Arduino is that it

data and automation to maximise production

doesn’t source enough current to switch the SSR (solid

efficiencies and support educated, strategic,

state relay) I chose, so I had to use relays in series which

business decisions concerning manufacturing

was expensive and defeated the purpose of using an

processes. What a mouthful right? It’s considered the 4th Industrial Revolution but since that’s not catch enough “Industry 4.0” it is.

Homebrewers are truly a special breed. We come

SSR in the first place.

“For the HMI (human machine interface) I was using an old laptop and the Ethernet shield on the Arduino.

The laptop HMI worked but was sluggish (maybe could

from all walks of life and are as diverse a group as you

have been fixed with programming), and I couldn't figure

could imagine regardless of the red plaided, big bearded,

out how to store recipes or settings. Overall the system

touqe wearing hipster image you are conjuring as you

preformed as expected, my problem, (other than the

read this. What we do have in common is a thirst for

previously mentioned) was expandability and multi-

knowledge, our desire to improve our processes, and a

tasking within the program.

resourcefulness born of our shared passion for making

“I wanted to add another vessel and dynamically

high quality beer, regardless of the quality of equipment

program step mashing along with recipe management. I

available to us.

knew this was outside the scope of what an Arduino can

There is no keg that can not be converted into a mash/

do, so I settled on the Allen Bradley Micro 800 series

lauter tun, no pile of torn out copper piping that has not

PLC's (the 820 model). This gave me the power of HMI

been fashioned into a make shift wort chiller, and there

driven recipes along with 24 VDC outputs and multi-

is no working fridge/freezer left behind on the curbs of

tasking within the program. I could also now source

our battlefield of creativity. Given, of course, that we have

industrial level components, no more searching for 5VDC

access to the information needed to validate our ideas.

rated components.

“Homebrewing gave me the opportunity to make beer styles that I couldn’t obtain locally. Which resulted in developing a broader pallet and by extension enhanced my passion," Jeff Broeders, Head Brewer, Indie Ale House.

Setpoints in my mash profile. The only downside was

“Now I can program multiple temperature and time no PWM (pulse width modulation) outputs. The PWM output is important for controlling the power output from the heater. I decided to write a routine that would simulate a PWM output.

“Using timers I can toggle on and off the heater,

Shawn Deitrich | His kit, his story

and because it is an ultra-low watt density heater I can precisely control the percent power delivered to the

Shawn homebrews in Milton Ontario and has

heater. I now have a system that maintains 1.0 degree

experience in sanitary welding and craft brewery

temperature during the mash and the ability to adjust

vessel manufacturing before landing in his career as an

the percent power during the boil, which means no boil

automation technologist. Has been home brewing for

overs. If I had the chance to do it again I would have

+/- 10 years and is a recognized BJCP

chosen a bigger PLC that can handle more inputs and

He explains: “My system is a three vessel electric HERMS system, with a PLC for the control, I have

outputs.”

Paddy's thoughts

automated the mash temperature control and the filling of the HLT along with the MLT. I started with a two vessel electric system and an Arduino for the controller, very cost effective way to start.

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This level of automation is truly impressive. You would think his initial PC driven system would have been adequate right? Nope. That’s not how we roll.

Brewers Journal Canada

homebrewing

Homebrewers are always striving for better. Just look at his

fo cu s

Blair Hillmer | His kit, his story

closing line.

“If I had the chance to do it again I would have chosen a bigger PLC that can handle more inputs and outputs”.

How much would you bet me that he knows exactly how

Blair Hillmer homebrews in White City, Saskatchewan, Canada. He goes by @Nohills on Instagram.

Hillmer takes up the story: “The system I'm using is

much that PLC would cost and isn’t scouring Kijiji and/

manufactured by Spike Brewing. It was one of the first

or the dark web of automation parts on a daily basis for

systems that was an "all-in-one" solution that allowed

some sort of blowout sale that will only happen if the world

me to precisely set mash in temperatures, whirlpool,

decides there is no longer a place for mid size PLCs.

and increase efficiency with a HERMS system. The "Uni-

Automation is a topic that divides most craft brewers.

Tank" fermenter allows for primary and secondary in one

They fear loosing the artisanal feel of their process. I

vessel, as well as cold crashing and carbonation without

can tell you from personal experience having starting

oxygen or light exposure.

homebrewing on a direct fire system, upgrading to an

“There were simply to many barriers to entry into

electrical system with automated controls for precision

brewing volumes over 5 Gallons. Once i started making

control of the temperatures though the sensitive steps in

larger batches, my method really broke down. This

the process greatly increased the quality and consistency

system allowed me to produce up to 15 gallons of

of my final product.

quality beer in one run and control mash temperatures, fermentation process and product finishing the same way large breweries do.

“I first tried brewing with a Mr Beer kit about 10 years ago with hilariously poor results. I accepted defeat only to return a few years later with improved extract kits.

The beer was better, but still not good enough. I was discouraged with my homebrew results such as poor fermentation, clarity and quality.

“When I identified the problems that need to be solved, they seemed nearly impossible to overcome.

Recently, a few companies that started manufacturing "pro brewing" quality systems that solved these problems and allowed me to produce the beer I have always wanted to make.

When I sourced my system, there were no Canadian suppliers. So I called them myself and arranged a delivery to a boarder community. Then I made sure documents were in order and drove down to pick it up.

“One of the customizations I have made is to prevent a stuck mash. A friend of mine suggested this setup.

(Pic 1820.HEIC) The plastic tube attached to the cross fitting is a home made manometer that shows how hard I’m drawing down on my mash bed. Simply relying on the level will not indicate if you are compacting the grain bed. This setup will give an indication prior to that happening so that i can make adjustments.”

Paddy's thoughts There is so much to love here. For starters look at the pursuit of equipment Blair had finally deemed good enough to brew on after a couple disappointing runs at homebrewing. He had his system delivered it to an undisclosed “border community” and ensured “the documents were in order” to cross the border. I’ve never wanted to do the Nancy Pelosi Clapback until this very

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Spring 2019

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homebrewing

moment.

Then with his innovation he touches on the importance of site glass placement (I don’t think I’d call a single site glass a manometer but not the point) given the false bottoms that are typically used on converted kegs. No matter how low you install a site glass on the side wall of the keg you will still be in the mash/grain bed.

At times you can see the sudden level drops when the pump is pulling too hard on the bed because of the singular, small diameter discharge, conversely at other times it can show nothing at all re-gardless of liquid level in the M/LT because it is clogged up.

If you run your paddle down the side wall to unplug you risk upsetting the husk layer leading to less filtering at this step in the process, and/or shifting the screen altogether potentially putting grain into your pumps, pipe, sparge head, etc. Wet grain in the ½ stainless lines that my old system had led to a 10 hour brewday and my four year old son asking his mother what it means when daddy cries.

Until next time Awesome work and a sincere thanks for sharing to both Shawn and Blair. If you are interested in sharing your equipment innovations and homebrew history with us, send your info on Instagram using @brew4.0 About Paddy Finnegan Paddy Finnegan started his career as a sanitary fitter welder in his families business before moving into Business Development for Food and Beverage Engineered Solutions Providers. He still services many of his early customers today and is part of a team that designs and executes sanitary process projects for Food and Beverage processors, including breweries, across North Ameri-ca.

He is a Prud’ Homme Certified Sommelier, a MBAA Beer Steward, a Recognised BJCP, an ac-tive judge and an avid homebrewer.

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date s

&

e v e nt s

events

Vancouver Craft Beer Week 2019 kicks off on May 31, continuing throughout the week and culminating at the historic PNE fairgrounds on June 8 and 9.

12 April 2019 – 13 April 2019

Okanagan, Fest of Ale Penticon, BC festofale.ca 13 April 2019

Kingston Craft Beer Festival Kingston, Ontario eventbrite.ca 27 April 2019

18 May 2019

Fort Langley Beer + Food Festival Fort Langley, BC fortlangley.beer 31 May 2019 - 1 June 2019

Edmonton Craft Beer Festival Edmonton, Aberta albertabeerfestivals.com

Calgary, Alberta albertabeerfestivals.com 10 May 2019 – 11 May 2019

Ottawa Beerfest Lansdowne, Ontario ottawabeerfest.com

Spring 2019

Garrison Common, Toronto springbeerfestto.com

Halifax, Nova Scotia tickethalifax.com 3 May 2019 - 4 May 2019

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Spring Beerfest, Toronto

Brewster Fest

Calgary International Beerfest

18 May 2019 - 19 May 2019

31 May 2019 – 9 June 2019

Vancouver Beer Week Various venues, Vancouver vancouvercraftbeerweek.com 6 June 2019 – 8 June 2019

Festibiere de Gatineau Gatineau, Quebec festibiere.ca/en/summer

Brewers Journal Canada