Brewers Journal UK - Autumn 2024

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A FOCUS ON THE FUTURE

LEADER

Hello, and welcome to the latest edition of The Brewers Journal.

As a quarterly publication, the Autumn issue is always a major one in our annual cycle with it coinciding with our Brewers Congress event.

Taking place on the 23rd and 24th September at The Business Design Centre in London once again, we are gearing up for our biggest event to-date. Growing from a one-day show to a fully-fledged two-day event, we appreciate the ongoing industry support that helps makes this possible. So I want to thank everyone for taking part and also to our sponsors in Breww, Kegstar and Konvoy, as well as Frigid, Niche Solutions and Pneumatic Scale Angelus.

It remains a real privilege being able to host these events and do our little bit to bring the industry together. As I often say at our regional Brewers Lectures events, in what’s obviously a testing time for beer, brewing and, of course wider hospitality, being able to meet up, enjoy each other’s company and celebrate all of the fantastic work taking place in this sector is truly important.

So when it comes to what we do with the magazine, the podcasts and events like the Brewers Congress and Brewers Choice Awards, I want them to continue to champion the industry, confront the

challenges and to come out better the other side. We’re not interested in talking the brewing sector down…

Instead, celebrating all of the good in the industry is what we proudly do through our Brewers Choice Awards. The categories on offer in 2024 were Young Brewer of The Year, Brewer of The Year, New Brewery of The Year, Brewery of The Year, New Beer of The Year, Beer of The Year, Branding of The Year, Sustainability Champion, Lifetime Achievement and Global Ambassador.

It is always an honour to help judge the amazing work taking place in the brewing industry and it was a joy to share a room with so many regarded and respected figures during the judging process.

The calibre of the submissions was incredibly high and it was great to see the number of entries increase year-on-year.

I would like to thank everyone that entered and a huge well done to everyone that has made the shortlist this year. We look forward to announcing the winners, alongside the recipients of the Roger Ryman Lifetime Achievement and Global Ambassador awards, at our 2024 Brewers Choice Awards dinner in London this September. Hopefully you’ll join us there.

Tim Sheahan Editor

Brewing at the end of the earth

Tim O’ Rourke visits Longyearbyen, the most northernly permanent settlement in the world at 780N - complete with its own brewery.

Comment

Why older generations could be secret to success.

Belgium | Brouwerij ‘t Verzet

Alex Lippens and his colleagues at Brouwerij ‘t Verzet see themselves as underdogs. But little guys can still stand out, says Breandán Kearney.

Brewers Intelligence | Autumn

The latest insight and expertise from the ingredients and sales sectors.

Technology | Brewhouse

We take a detailed look at some of the latest invention and innovation taking place in the sector.

Focus | CO2

Why the journey towards CO2 independence is a testament to both the industry’s resilience and adaptability.

Homebrewing

Johnny Horn, co-founder of Scotland’s Holy Goat Brewing, recounts his early journey and also shares the recipe for his beer Smoke Monster.

Quality for profit

It is imperative that quality is built into the whole process from raw material purchase to the beer in the customer’s hand. Here, Tim O’Rourke outlines some of the ways you can ensure just that.

The Tripel Alliance

How three revered brewers came together on a cask collaboration that celebrates the very best in brewing.

60

Campervan Brewery

How Campervan Brewery of Leith are writing their next chapter with a new brewhouse and a rebrand, too.

29

Brewers Congress 2024 From the shortlist to speakers to suppliers. All you need to know about the 2024 Brewers Congress and Brewers Choice Awards, taking place in London on the 23rd and 24th September.

CONTACTS

Tim Sheahan Editor tim@reby.media

+44 (0)1442 780 592

Tim O’Rourke Technical Editor

John Keeling Contributor

Josh Henderson Head of sales josh@reby.media

+44 (0)1442 780 594

Jon Young Publisher jon@reby.media

Reby Media 6 Grove Road, Hemel Hempstead, Herts, HP1 1NG

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57 Bank Top Brewery How Bolton-based Bank Top Brewery continues to move with the times.

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 ISSN 2059-6650 is published bimonthly by Reby Media, 6 Grove Road, Hemel Hempstead, Hertfordshire, HP1 1NG. Subscription records are maintained at Reby Media, 6 Grove Road, Hemel Hempstead, Hertfordshire, HP1 1NG.

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.

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SALTAIRE BREWERY ACQUIRED AND TARGETING GROWTH

Yorkshire-based Saltaire Brewery has been acquired by Paramount Retail Group. The acquisition of Saltaire by Paramount, which is a family-owned investment firm, marks their first activity in the drinks sector.

The Sheffield-headquartered group said it aims to leverage its expertise and resources to support the Saltaire Brewery with Saltaire’s management team remaining in their positions following the acquisition.

Sunny Sharma, director at Paramount Retail Group, said: “With the increasing global demand for UK-made products, particularly in the USA and Asia, we see tremendous growth potential. This acquisition enables us to introduce the best of British brewing to a broader audience, underscoring our commitment to quality and innovation.”

NEW GLUTEN TESTING SERVICE LAUNCHED

Niche Solutions has introduced a new 24 or 48 hour gluten testing service that includes free sample collection and a complimentary supply of Lumista Gold, a gluten and chill haze reduction enzyme, in every test pack.

This new service, the company said, makes gluten testing far more convenient, enabling brewers to swiftly cater to the increasing consumer demand for gluten-free options. The service not only provides 24 or 48 hour gluten testing, but also “emphasises convenience”. Brewers receive everything they need for sample collection, including sample bottles, a return box, and track 24-hour postage labels.

This streamlined process eliminates the need for brewers to arrange packing and shipping themselves, saving time and effort while ensuring samples reach the testing facility swiftly and securely. Each gluten test ordered includes a free supply of Lumista Gold that reduces

In a statement sales director Nick Helliwell added that, buoyed by its recent acquisition by PRG, the brewery is at the beginning of an expansion which will see the brewery widen its beer offering,

He said “Since 2006, Saltaire has established itself as favourite brewer in Yorkshire, and now beer enthusiasts across the country can soon expect to find the brewery’s exceptional beer in pubs and restaurants across the country.

“At Saltaire, our goal has always been to craft exceptional beer for drinkers everywhere. We firmly believe if you’re going to brew beer, you must do it right; it’s non-negotiable.

“That is why we’re so thrilled about our partnership with Paramount Retail Group. It gives us greater capacity to bring our beers to more people, all the while allowing us to uphold our commitment to excellence on a national scale—without ever having to compromise on quality.”

gluten and chill haze in beer by targeting haze-active proteins rich in proline residues. This maintains the beer’s stability throughout its shelf life. The process won’t affect the beer’s fermentation, taste, or foam stability either, making it a reliable solution for brewers.

HEINEKEN UK ADOPTS NEW SALES PLATFORM

Heineken UK has partnered with tech consultancy AND Digital to launch HeiDeal – a new data-driven platform that they said will transform how the brewery’s UK sales teams build valuable contracts, providing customers with a “smoother experience and more tailored deals”.

HeiDeal models multiple deal scenarios that optimise margin, profitability and product mix. It will make it simpler for Heineken UK’s teams to supply pubs and venues with market-leading, competitively priced Heineken UK products.The partnership with AND

Digital has been key to this, they said, with AND Digital being fully embedded within Heineken UK’s teams over the past 18 months to deliver a programme of digital transformation including digital upskilling, workshops, and training.

Breno Gentil, Senior Director of Digital and Technology, Europe at Heineken N.V., said: “Working in true partnership with AND Digital has enabled us to upskill and train our own staff and embrace digital transformation together, benefiting everyone at Heineken UK.

“The partnership and strength of tech talent shows why the UK is a great home for international companies like ours.

“The launch of HeiDeal sees us raise the bar again, with a continued focus on our customers and enabling long-term growth through digital transformation”

BREW YORK TO TRANSFORM YORKSHIRE VENUE

Brew York has been awarded the contract to run Goole’s Market Hall into a vibrant food hall and events venue.

The brewery, which is based in York and also operates tap rooms and bars at venues in York, Leeds, Otley, Pocklington, Guiseley and Knaresborough, submitted a successful bid to bring its hugely popular combination of craft beer and street food to Goole.

Brew York’s Managing Director, Wayne Smith, added “We are really excited to be part of this amazing scheme.

“We have been working closely with the Goole Town Deal team since the back end of 2023 to ensure that we transform the Market Hall into a hub for the town to draw more people out and create a vibrant destination for everyone to enjoy.

“We can’t wait to bring our experience in events and entertaining to the town, and bring along our friends to serve up some of the best brews and local street food in the country.”

FLAVOURED BEERS STILL A HIT, NEW RESEARCH SHOWS

Younger age demographics (25-34) are more likely to try a flavoured beer than their older counterparts, but more than half of consumers in the UK, France, and Germany claim to prefer a bitter taste profile, according to new data.

From 2018 to 2022, flavoured beer launches grew globally by 28% CAGR, as producers respond to the competitive threat posed by the rapid growth of flavoured alcoholic beverages (including hard seltzers), the research also showed. The findings are from Synergy Flavours using data from Innova and the consumer research platform, VYPR. Flavoured beers rose by double digits in all regions and increased by 48% CAGR in Canada and 30% CAGR in the UK. Between 2019 and 2024, approx. 21% of new beer launches in Europe were flavoured beer launches. This launch activity is driven by the UK market, which has seen five times more flavoured beer launches than France, which is the second most active country in this space.

(Innova)

The top 5 flavours in flavoured beer and cider launches globally between April 2022 and September 2023 were: mango, fruit, tropical fruits, citrus and red raspberry. Other flavours that are growing in popularity according to Innova product

launch data are: pineapple, guava, lime, strawberry and lemon. Research conducted on behalf of Synergy Flavours by VYPR found that younger consumers in Europe (25-34) are more likely to have tried a flavoured beer than their older counterparts.

The same survey found that more than half of consumers in the UK (56%) France (78%) and Germany (69%) like a bitter taste profile in beer.

BREWERS ASSOCIATION CEO BOB PEASE TO RETIRE

The Brewers Association has announced the retirement of president and CEO Bob Pease. After 32 years with the Brewers Association, Pease will step down in early 2025 once his successor is in place.

“After careful consideration, I believe it is time to help this great association transition to new leadership and for me to move on to new endeavours,” reflected Pease.

“Over the last three decades, I have witnessed the Brewers Association grow from a small, narrowly focused association to one that is now a power player on important issues facing the industry domestically and internationally.” He added: “Throughout my time at the helm of the Brewers Association, we have helped our members navigate explosive growth and unprecedented challenges. In doing so, we have put the BA on the map as a political force.

“Representing this iconic community, its brands, and the incredible people who embody passion in their craft has been an absolute honour. I look forward to seeing continued success in the industry.”

HOP HIDEOUT MOVES TO NEW SHEFFIELD VENUE

Sheffield-based award-winning speciality beer shop and tasting room Hop Hideout is moving to a brand new, intimate space, at Grade II* listed Leah’s Yard, in the heart of the city centre’s regeneration project. The building itself is an 1800s historic site, used for ‘Little Mester’ workshops in and around the world famous cutlery trade.

The move to Leah’s Yard will enable Hop Hideout to provide even more bespoke

food and drink tasting events. Whether it’s ‘Meet the Brewers’, wine tastings, cider producer showcases and a whole host of collaborative events planned to take place throughout the year. It will also enable the community focused small business to cater for private bookings and functions, such as birthdays, work events, and celebrations.

Jules Gray, Owner of Hop Hideout says: “We’re excited to move to Leah’s Yard social hub at the heart of Sheffield showcasing the very best in local independent art, retail, food and drink. “We’re so grateful to all of our supporters who have shown that the beer scene is alive and well in Sheffield. It’s a very exciting time to be opening our own premises once again.”

CAMPERVAN REBRANDS

Campervan Brewery have revealed a rebrand inspired by a passion for travel and adventure. The company said that the new brand reflects Campervan Brewery’s ethos of travel and adventure, with a fresh logo, redesigned packaging, and a renewed commitment to crafting high-quality and consistent beers.

Complementing Campervan Brewery’s fresh new look is a commitment to the impact on their local environment with 2p from the sale of every can now being donated to Surfers Against Sewage– a campaigning charity made up of water lovers who protect the ocean and all it makes possible.

Paul Gibson, Managing Director, said “I am so proud of the team for working incredibly hard to make our rebrand a reality. My own brewing journey literally started with a love for travel in my trusty 1973 VW Campervan, so it is wonderful to see the brewery’s roots reflected in the new cans, packaging and merchandise.

“Our rebrand feels like the cherry on top following our brewery expansion and the opening of our taproom. We’re all set to take the next step!”

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IN A RECENT VISIT TO SVALBARD, A GROUP OF ISLANDS OFF THE NORTH OF NORWAY, JUST 800 MILES SOUTH OF THE NORTH POLE TIM O’ ROURKE STOPPED OFF IN LONGYEARBYEN WHICH IS THE MOST NORTHERNLY PERMANENT SETTLEMENT IN THE WORLD AT 780N AND BOASTS BEING THE MOST NORTHERLY “EVERYTHING”, INCLUDING HAVING THE MOST NORTHERLY BREWERY IN THE WORLD.

The Svalbard archipelago is a true Arctic wilderness of extremes, lying within the Arctic Circle. It is the land of the midnight sun, with total daylight in the summer while winter brings months with very little daylight including a spell of total darkness during the winter solstice. Temperatures are as low as – 500C in the winter rising to a balmy 1 – 30C in the summer, with fierce winds, it makes an ideal home for polar bears which outnumber the 2,500 residents of the town of Longyearbyen.

Longyearbyen is situated on an inlet on the island of Spitsbergen. It initially served as a base for whaling ships, then following the discovery of coal became a permanent settlement based on mining. Coal extraction has largely ceased due to environmental policies and the community now relies on supporting Polar expeditions and tourism for much of its income. A substantial proportion of the inhabitants are short term, including a thriving population of students at the University specialising in Arctic Studies and Marine Biology.

The climate results in a stark, barren, landscape with little vegetation except lichen and moss which supports a population of wild Reindeer, but most of

the wildlife are larger marine carnivores including the famous apex species Polar Bears.

The brewery was founded by Robert and Anne Grete Johansen, who had a vision to share the taste of the northernmost settlement in the world, and what better way than to share what you love the most, a pure Norwegian Arctic beer. Robert is a resident of Svalbard and already had a successful career as a pilot and miner in the local coal mine, but he was also an enthusiastic home brewer which in his latter years he has turned into a business, setting up the brewery in 2015.

Norway has strict alcohol laws, but these are more fiercely applied to the residents of Svalbard by the Governor, Lars Fause, with strict alcohol rationing and rules governing excess drinking. This is probably a legacy of the time it was a prosperous mining community and drunkenness posed a serious risk to life. Brewing was prohibited on the Island, so before he could set up a brewery, Robert had to seek a change in the law, and this involved lobbying the National Government in Oslo as well as the Governor of Svalbard. Fortunately for us, after 5 years, he was successful and both

COMMENTBREWING AT THE END OF THE EARTH

Prime Minister and Governor phoned him up to congratulate him at the opening. The brewery is located near the docks in a purpose-built building with a tap room and supplies a handful of retail outlets in the town. It produces canned beer which is distributed and sold through Macks Ølbryggeri in Tromsø. The brewery buys its hops from around the world and malt from Viking Maltings in Finland, but it all has to be shipped along with cans and other brewing materials from Tromsø on the fortnightly ferry (weather permitting) making it a precarious supply chain.

Water is sourced locally and includes 16% runoff from a 2000-year-old glacier which contains dissolved minerals, particularly calcium and magnesium salts, giving the beer a unique character.

Energy is supplied from a combined heat and power plant in the town, which was previously powered by locally mined coal, but now uses oil while the community looks for a more affordable green energy source.

Since there are no livestock on the Island to eat spent grains, they are dried and provide most of the fuel for the steam boiler. The municipal community heat

provides relatively low-cost energy for drying the grains making it an affordable option.

The brewery is a modern purpose built 20 hectolitre plant with a mash conversion vessel and steam heating jackets on the kettle which supplies conical fermentation vessels.

red ale, IPA and stout, but perhaps their “piece de resistance” is a limited edition of barrel aged strong ales and stouts which spend a portion of their aging process in a disused mine under

controlled temperature and humidity. My favourite barrel aged beer was a Barley Wine 9% alcohol called “Gruve 3 Autopilot” named in honour of Roberts career as a pilot.

After a lifetime of adventure Robert has settled down to brew a series of craft ales to embrace the spirit of the North with a clean crisp refreshing taste with an added touch of the Arctic.

OLDER WORKERS ARE KEY TO SECTOR SUCCESS

WORKING IN HOSPITALITY AND THE PUB INDUSTRY IS SUCH A PERFECT FIT FOR OLDER PEOPLE. CHLOE DICKINSON, TRAINING AND DEVELOPMENT MANAGER OF JOSEPH HOLT EXPLAINS WHY.

We often hear that age is just a number. Yet like the best clichés when it comes to working in the brewing and pub industry it’s built on rock solid truth.

After all, how often have you been served drinks at an inviting local pub where the warmth of the welcome is as much down to the personality of bar staff of all ages as it is to the taste of a well-earned pint or cheeky G&T.

Certainly it’s an industry whose success is partly dependent on the experience of those employed in the sector.

After all, how can pubs offer show stopping service or beer-makers brew award-winning ales if they lack the people who really understand what it takes to deliver this level of quality. Either through intricate knowledge or simply life experiences and an understanding of what people need from their leisure time. That’s why working in hospitality and the pub industry is such a perfect fit for older people. Not least those who feel they fancy a career change or perhaps are choosing to return to employment after a significant time away from the workplace.

And it’s a win-win situation at a time when the hospitality industry is experiencing both skills and labour shortages, across the whole of the UK.

Naturally it’s a situation which has been aggravated by the pandemic, Brexit and even the cost-of-living crisis. But also, because now more than ever the draw of the pub as a place for social interaction and a panacea for loneliness has never been more important.

But equally it’s important that employers look to the value of taking on older staff – not least in pubs and hospitality, where career opportunities, variety and flexibility ensure job satisfaction for anyone coming into the industry.

It’s something that at independent family brewers Joseph Holt we are proud to say we have achieved and which accounts for the fact that we are able to buck the trend when it comes to struggling to find quality staff.

We are passionate about encouraging older people to come and work with us and as such are the first brewery to have signed the Centre for Ageing Better’s Age-friendly Employer Pledge – a nationwide programme for employers who recognise the importance and value of older workers.

Alongside more than a dozen other hospitality employers, including a number of hotels and foodservice companies, we have committed to getting people in their 50s and 60s into the workplace and taking the necessary action to help them flourish in a multigenerational workforce. That’s why the Age-friendly Employer Pledge is such a natural fit.

We are a company that celebrates our business heritage. Established in Manchester we are proud of our northern roots and are dedicated to the communities we serve through our 127 pubs across the Northwest.

Broadening the number of people who can see their future in the sector broadens the talent pool from which employers can pick from, Chloe Dickinson

This year we celebrate our 175 anniversary and part of the reason for our enduring success is because of the experience and loyalty of the people who work for us.

We firmly believe that if someone can do the job, then the date on their birth certificate is a complete irrelevance. Something best demonstrated by the fact we employ landladies who span every generation from their 20s to their 70s.

Indeed, the story was covered in both print and on television as the media and amongst the women who were featured was Ronnie Bell who is 75 and who runs The Sun and Castle, Stockport.

Ronnie, who is a great-grandmother, didn’t get involved with pubs until her 30s when she started helping a friend at a

local pub. She went on to run four pubs in the area over the past 38 years. Older workers have so much to offer – we just need to make people aware of the opportunities exist.

After all, even though there are more than 3 million people aged 50-64 currently economically inactive in this country. At least one in seven of these would be keen to return to the workplace with the right support.

And older workers impact on businesses is significant too. Research has shown that companies with multigenerational workforces are more productive and innovative. At Joseph Holt there is no doubt that we have shaken off the unfounded perception that ours is an industry primarily offering stop-gap employment for younger workers, a place for a casual employment until something `better` comes along. Those who hear about us know that is a place where the foundations can be laid for a long, fulfilling, and absorbing career But we need to get that message out for

the rest of the industry. For whilst nearly three quarters (70%) of over 50s said they would consider a career in hospitality even greater numbers (88%) think that hospitality businesses prefer hiring younger people.

At Joseph Holt, we have been brewing beer since 1849 and our domain extends far beyond the bar, encompassing roles in brewery operations, warehouse logistics, office administration, as well as roles in our 127 pubs across the Northwest.

We have an unwavering commitment to fostering growth and progression for our team members, whatever their age. Through a blend of internal training programmes and access to external certifications, we seek to empower individuals to expand their skill sets, exchange knowledge, and chart their own professional journey. There is much about the sector which makes it a good career choice for workers – which is why Joseph Holt has become a magnet for employees of all ages.

With diverse working patterns and hours, and flexibility away from the conventional nine to five, the industry caters to the varied lifestyles of individuals at different stages of life. It`s also a people industry – every customer has a story and often enjoy sharing it with warm and friendly staff who, through dint of age, circumstance and experience have the skills to chat and listen to whomever appears at the bar.

Ensuring that workers of all ages see a long-term future working in hospitality is key to the sector’s future prosperity. Broadening the number of people who can see their future in the sector broadens the talent pool from which employers can pick from, ensuring the best chance that recruitment delivers the right people that will help to deliver highquality service.

Signing the Age-friendly Employer Pledge is one step we’d like to see everyone in the sector take to try and achieve that.

SINGING A DIFFERENT TUNE

ALEX LIPPENS AND HIS COLLEAGUES AT BROUWERIJ ‘T VERZET SEE THEMSELVES AS UNDERDOGS. BUT LITTLE GUYS CAN STILL STAND OUT, EXPERIMENT, AND CREATE SOMETHING DISTINCT, EXPLAINS BREANDÁN KEARNEY IN HIS NEW BOOK HIDDEN BEERS OF BELGIUM, WHICH WILL BE PUBLISHED IN SEPTEMBER 2024

Istand alone on the cliffs of the world

No one ever tends to me

Sitting alone, covered in rays

Some things are so my mind can breathe

So go the lyrics to the song “Space Cadet,” much loved by Alex Lippens, Koen Van Lancker, and Jens Tack –the owners of Brouwerij ‘t Verzet (The Resistance Brewery). The song is from the 1994 album “Welcome to Sky Valley” by Kyuss, a ’90s rock band from Palm Desert in California whose music Tack describes as “stoner rock,” Van Lancker as “really raw,” and Lippens as “like a mental trip without using drugs.”

It’s a hypnotically rhythmic song with an acoustic bass riff accompanied by naked percussion – at once mellow, psychedelic, and eerie. Its abstract but thought-provoking lyrics are about feeling isolated from the world. There’s a sense that the singer knows his isolation is self-imposed. He is a “space cadet” – a daydreamer who is disconnected from the reality around him.

‘T Verzet’s founders are space cadets. To promote their most recent six-pack offer, the three stripped down to speedos and posed as bodybuilders covered in fake tans. In various campaigns, Alex Lippens has dressed up as a Stormtrooper; an Easter bunny; an ’80s fitness guru; Jesus Christ with a crown of hops rather than thorns; and a banjo-playing, dungareewearing chimpanzee. “We want to be different,” says Lippens.

The brewers met in the same biochemistry and brewing science

course. After graduation, they went on to work for different, larger commercial breweries. In between, they produced and packaged their own ‘t Verzet brands at four different brewing facilities in Flanders. Eventually, after five years of building a market for their beers, they set up their own 20hl brewery in Anzegem in 2016.

“We have an underdog syndrome,” says Lippens, which is reflected in their affection for what they call “underdog beer styles.” Their line-up includes a “Hydro IPA” diluted with sterile hop water to lower its strength, a Ginger IPA, a Maple Syrup Dubbel, an Oud Bruin infused with oak leaves, and a hybrid Oud Bruin and Russian Imperial Stout. By being different, the three feel they can take Belgian beer to new places and add value to the community. “We try not to think in boxes,” adds Van Lancker.

NOSTALGIA

‘T Verzet’s founders believe that one of the most underdog styles of beer in Belgium today is Witbier, a pale, hazy ale brewed using high proportions of raw wheat.

The addition of wheat gives Witbiers a zesty, refreshing quality, creamy mouthfeel, and a stable, mousse-like head. The word wit in Flemish translates to “white,” a nod to the style’s signature cloudiness created by wheat proteins, polyphenols, and starch, which stay suspended in the beer.

Beers with high proportions of wheat were popular in Belgium in the 19th century, particularly in Flemish Brabant,

where raw wheat was cheaper to source than malted grains. These historical Witbiers were consumed very fresh, with a herbal profile resulting from mashing with the wheat’s fibrous rootlets intact. With the style’s ubiquity came variety: Some versions were boiled longer, yielding a darker appearance and honey-like notes. Often, they were spontaneously fermented in wooden coolships with natural acidification by lactic acid bacteria.

We have an underdog syndrome,” Alex Lippens, Brouwerij ‘t Verzet

Those descriptions will likely surprise contemporary drinkers. Modern Witbiers are generally modelled on Hoegaarden, the beer originally created in 1966 by Belgian milkman Pierre Celis. Celis spiced the beer with bitter orange peel and coriander, but he also reputedly deployed chamomile to add a delicate floral note. When Anheuser-Busch InBev, then Interbrew, bought Celis’ brewery in 1989, other breweries in Belgium took note of Hoegaarden’s commercial success and created their own versions.

Over the years, commercial Witbiers became thinner in body, more heavily spiced, and sweeter. In the 2000s, Witbier’s popularity in Belgium began to decline, eclipsed by other styles such as European Pale Lager and Strong Belgian Ales. “It disappeared,” says Van Lancker. “It’s a shame because it’s a great style.”

Lippens and Van Lancker say they remember their uncles drinking Witbier in the 1990s and they lament the ways it’s become less popular in the years since. “Deciding to make a Witbier was a form of nostalgia,” says Van Lancker. “We wanted to bring it to life again, but in our different way.”

HEROES

In ‘t Verzet’s barrel room, each of the 107 barrels and four foeders for maturing mixed-fermentation beer is dedicated to a pioneering musician, their names scribbled in chalk on the oak.

There are “punk rock” barrels named after Kurt Cobain, Iggy Pop, and Patti Smith; “blues” barrels named for PJ Harvey, Rory Gallagher, and B. B. King; and hip-hop barrels named for Lauryn Hill, Busta Rhymes, and Tupac. “They’re our heroes,” says Van Lancker.

Two of the barrels are also named for John Garcia and Josh Homme, the former singer-songwriter and guitarist of Kyuss. “They’re also underdogs,” says Lippens of Kyuss. “I think the band really appealed to us because of their standing in society.”

The three decided to brew a new Witbier every year, each named after a different Kyuss song. To make their Witbier distinct from other commercial versions of the style, they aimed to recreate the flavours of coriander and bitter orange peel without using those ingredients. They selected a yeast with a spicy, phenolic character and chose Belgian Cascade and New Zealand Rakau hops to accentuate the beer’s citrus notes. They wanted to be loyal to Celis’ example of playing with Witbier’s fruitiness and spiciness, but to “do it in a different way,” according to Van Lancker. “We wanted to add some balls to it.”

GREEN MACHINE

The beer they released in 2017 was named after the Kyuss song “Green Machine.” However, the small batch was produced in keg only, and bars and restaurants refused to order the beer unless they could try samples in bottle. The following year, ‘t Verzet’s owners didn’t make the same mistake.

Not only did they brew a bigger batch of Witbier and package it in both kegs and bottles, they tweaked the recipe to improve it, changing the hop varieties. They opted for Belgian Magnum for bittering because of its subtle citrus

flavours, and two New Zealand varieties for late and dry hopping: Pacifica for its spice and orange notes, and Wai-iti for its lime and stone fruit character. A new Witbier. A new Kyuss-inspired name.

So popular was Space Cadet when it was released in 2018 that brewery coowner and sales manager Jens Tack convinced Lippens and Van Lancker not to change the recipe any further. “It was added value to the market because there weren’t a lot of wheat beers at that time,” says Tack. They stopped brewing new Witbiers themed on Kyuss songs and moved Space Cadet into their year-round core range.

The space cadets at ‘t Verzet do what they want, often disconnected from the wider brewing landscape. They fight for the underdog and celebrate uniqueness.

The space cadet knows he’s different. He feels it’s necessary to be so. This is the

SPACE CADET

only way his mind can breathe.

This is an edited excerpt from the book Hidden Beers of Belgium, available to buy in all good bookshops and online retailers from September 2024.

A zesty and refreshing wheat beer with a creamy mouthfeel and a fruity, spicy character.

Witbier

5% ABV

Brouwerij ‘t Verzet

Grote Leiestraat 117, 8570 Anzegem

Tasting notes:

Appearance A pale, hazy beer with ice-cream foam

Nose/Aroma: Tangerine, stone fruits, and white pepper

Mouth/flavour: Lemon-lime-orange fruitiness with a soft mouthfeel and spicy finish

Ingredients:

Water: Anzegem municipal water, adjusted to desired hardness

Grain: Pilsner malt, unmalted wheat

Hops: Magnum, Pacifica, Wai-iti

Yeast: Witbier yeast

Specs:

IBU: 36

EBC: 7

Discover:

In the brewery’s taproom: Brouwerij ‘t Verzet, Grote Leiestraat 117, 8570 Anzegem

From a beer café: ‘t Kruiske, Wafelstraat 1, 8540 Deerlijk

From a bottle shop: Drankcenter Schotte, Bieststraat 6, 8790 Waregem

Recommended food pairing:

Cod fillet with honey lemon butter sauce

About the brewery:

Founded: 2011 as cuckoo brewers; 2016 with own brewery

Brew capacity: 20hl

Annual production: 2,500hl

Other beers produced by the brewery:

Rebel Local (Hoppy Tripel, 8% ABV)

Golden Tricky (Belgian IPA, 7.5% ABV)

Super NoAH (Hoppy Blonde Ale, 4.9% ABV)

Moose Blues (Maple Syrup Dubbel, 7.5% ABV)

Oud Bruin (Oud Bruin, 6% ABV)

BREWERS INTELLIGENCE

THE YEAST REPORT

IF YOU ARE A BREWER, YOU KNOW HOW IMPORTANT IT IS TO HAVE HIGH-QUALITY INGREDIENTS, EQUIPMENT AND EXPERTISE FOR YOUR CRAFT. YOU ALSO KNOW HOW HARD IT CAN BE TO FIND RELIABLE AND TRUSTWORTHY SUPPLIERS WHO CAN MEET YOUR NEEDS AND EXPECTATIONS. THAT IS WHY WE ASKED ANDREW PATERSON, TECHNICAL SALES MANAGER UK, IRELAND AND SCANDINAVIA AT LALLEMAND BREWING AT A GLOBAL LEADER IN YEAST AND BACTERIA PRODUCTION FOR THE BREWING INDUSTRY, TO SHARE HIS TIPS AND INSIGHTS ON HOW TO CHOOSE THE BEST SUPPLIERS FOR YOUR BREWING NEEDS.

Lallemand Brewing works with one-stop shop suppliers of brewing ingredients, who can offer a wide range of products and services. Here are some of the benefits and criteria that Lallemand Brewing considers when choosing their partners. One-stop shop suppliers of brewing ingredients are those who can provide you with everything you need for your brewing process, from malt, hops, yeast and bacteria, enzymes, finings and additives; these suppliers offer the complete package. By working with one-stop suppliers, you can enjoy several advantages, such as - Reduced costs and time: You can save money and time by sourcing your ingredients from one supplier, rather than from multiple sources. This can also simplify the ordering, invoicing and delivery processes, and reduce the risk of errors or delays.

Increased quality and consistency: You can ensure the quality and consistency of your ingredients by working with onestop suppliers who have rigorous quality control and traceability systems. In the case of yeast and bacteria, this means refrigerated storage at all times. Improved innovation and differentiation: You can access a diverse and innovative product range by working with one-stop suppliers who’s partners have extensive research and development capabilities. By working closely with your supplier you can also gain access to new or experimental products through their relationships with their suppliers.

Lallemand Brewing has a long history and experience in the brewing industry, and has established strong and longterm relationships with its distributors. Lallemand chooses its one-stop suppliers based on four main criteria: Good customer service: Lallemand Brewing values its customers and strives to provide them with the best possible

service. Therefore, it expects the same from its distributors, who should be responsive, flexible and attentive to the needs and feedback of the brewers. In the case that a user of Lallemand products needs assistance we always ask that our distributors forward on enquiries to ourselves.

Access to diverse product ranges: Lallemand offers a wide and diverse portfolio of yeast and bacteria products for the brewing industry, covering different styles, flavours and fermentation profiles. Therefore, it seeks suppliers who can carry our range in its entirety as well as complementing our own products with other high-quality ingredients, such as malts and unique hop offering. Relationships with their suppliers: Lallemand believes in building long-term and mutually beneficial relationships with its suppliers, based on trust, respect and collaboration.

Therefore, it selects suppliers who share our vision, values and goals, and who are willing to work collaboratively together to achieve them. Good technical support: Lallemand is committed to providing its customers with the best technical support and expertise, from product selection to application, from troubleshooting to optimization Therefore, it requires suppliers who can offer the same level of technical support and expertise, and who have qualified and experienced staff, as well as modern and well-equipped facilities.

Lallemand Brewing is a global leader in yeast and bacteria production for the brewing industry. By working with one-stop suppliers, Lallemand Brewing can provide value to the brewers who use its products, by offering them reduced costs and time, increased quality and consistency, improved innovation and differentiation, and good customer service, technical support and relationships. If you’re looking for the best suppliers for check out our list of global distributors for our top recommendations.

w w w.lallemandbrewing.com | brewing@lallemand com

BREWERS INTELLIGENCE

THE HOP REPORT

INTENDED TO AMPLIFY HOP AROMATICS AND INCREASE YIELD, HOP OIL PRODUCTS CAN EXCEL AT ADDING BEAUTIFUL HOP AROMA ANYWHERE PELLETS ARE NORMALLY USED, INCLUDING COLDSIDE APPLICATIONS. HERE, YAKIMA CHIEF HOPS EXPLAIN HOW THEIR NEW RELEASE HYPERBOOST, MADE FROM SINGLE-HOP VARIETIES, DELIVERS VARIETY-SPECIFIC AROMA BOOSTS TO YOUR FINISHED BEER.

Previously known as YCH 701 Trial, HyperBoost is the latest innovation to come out of the Yakima Chief Hops Research and Development Program.

Designed to easily pour in the fermenter as a cold side addition, HyperBoost excels at amplifying hop aroma and increasing final beer yield. It can be used anywhere pellets are normally used, including cold-side applications.

Produced via a novel supercritical extraction technique, HyperBoost is made from single-hop varieties to deliver variety-specific aromas to finished beer. It is currently available in Citra, Simcoe, Mosaic and more.

Brewers participating in the inaugural cohort of YCH’s FWD Program received samples of HyperBoost for brewing trials

and are most excited about the increase in beer yield, ease of use, and notable increase in hop aromas. The product also offers a much smaller footprint in your cooler (or freezer).

Tessa Schilaty, YCH’s Technical Marketing Manager, oversees FWD, a newly formed hop innovation trial program by Yakima Chief Hops and Yakima Chief Ranches. Working directly with brewers around the globe to trial HyperBoost in different applications she says:

“It has been very exciting watching the different ways our brewing partners have battle-tested this new product. The positive feedback confirms that we have achieved our goal to create a unique product that can increase beer yield and improve flavour.”

One of those brewery partners is Wren House Brewing Company in Phoenix, Arizona where co-founder and Head Brewer Preston Thoeny did side-by-side trials to compare flavour and measure the efficiency of a recipe brewed with traditional T-90 hop pellets next to the same one with HyperBoost.

For Wren House, a change in process must enhance overall quality, and repeatability is critical. “We were on board with this product before we even got our hands on it,” explains Thoeny. “Pulling that plant matter out of the dry hop is important to us.”

In the trial, Wren House used the same wort stream separated into two fermenters, then proceeded with a Chinook T-90 dry hop for one stream and a Chinook HyperBoost ‘dry’ hop for the other. “Anecdotally, we saw just over a 10% increase in efficiency,” Thoeny says of the vessel that received HyperBoost. He is quick to note that more trials need to take place, and chuckles “I’m not ready to rest my reputation on that just yet.” When they shared the experiment with taproom guests for their feedback, 61% preferred the HyperBoost in blind tastings.

Aside from efficiency gains and customer

preference, Thoeny has observed another advantage to this trade-up. Dry hops go in through the top port, via a rolling staircase with safety measures in place.

Boxes of hops go up the staircase to be funneled into the fermenter, but a bottle of HyperBoost can ascend in a back pocket and simply be poured in. “Once you dump pellets in, maybe you spill a little. You throw that mylar bag down and hop dust fans out. You have to clean all that up. It’s part of the job, but when you don’t have to do it anymore, it seems archaic. You win back time.”

Being able to bring a new product to a flagship brand is critical for loyal customer satisfaction. But what if you don’t have a flagship brand, in the traditional sense? Cloudburst Brewing in Seattle, Washington, is consistently changing things up, “We have our American Pils, and we don’t mess with that recipe. But our IPAs, it’s a new IPA every week. Different hop combos, maybe different swings in malt, but IPA is what we make, and they are always a little different,” says Steve Luke, Head Brewer and Founder of Cloudburst.

HyperBoost doesn’t leave any residue in the tank, so that’s great,” Steve Luke

Cloudburst is also part of YCH’s FWD Program. Luke brewed a Pale Ale and a West Coast IPA with the samples they received. For the Pale Ale, he used Chinook HyperBoost in place of

22 pounds of T-90s in the dry hop. For the West Coast, it went straight into the fermenter at knock-out, as a bonus, emphasizing “We didn’t sub anything, we just added it. Because the West Coast gets more.”

He says that the Pale Ale came out with a very pleasant, dank pine and the West Coast revealed a brighter, fresher pine. “The depth of flavour with this product added to where we’re adding it, it’s unrivaled. We get this resinous midpalate of concentrated hop flavour.”

Other hop oil extracts have a higher viscosity, and some have been observed leaving a residue on the sides of the whirlpool or insides of the fermenter.

Luke mentions “HyperBoost doesn’t leave any residue in the tank, so that’s great.” Cloudburst has used the YCHsuggested dosing guidelines and is overall satisfied with the results.

What about efficiency gains? Luke cites their Pale Ale trial, “On our 15-barrel batch, we replaced HyperBoost for T-90s in the dry hop and gained a barrel of extra beer. Just HyperBoost and Cryo™.

So, we used two way more efficient products for aroma, and then got two extra kegs? That pretty much pays for itself.” When asked if he had any advice for brewers dabbling into HyperBoost he offers, “If you are going for an increase in yield then go for that dry hop addition.” He acknowledges that it may be subject to the experience level and equipment used.

“It’s important to keep experimenting, keep playing. Many of us don’t have R&D spots, so we have to make a full batch. Start by using a variety you are super familiar with, so you can feel more comfortable comparing the two.”

With an industry finding its ceiling, and breweries struggling to differentiate themselves to an increasingly fickle consumer base, efficiency and product perception are critical factors. Schilaty says: “HyperBoost is one of the most exciting product launches that I’ve worked on. It fills such an important need in the industry right now.”

Combining the reduction of cooler space, with the ease of use (and potential for

increased brewery safety), customer satisfaction, big bright hop character, and a noteworthy increase in efficiency makes HyperBoost a truly groundbreaking product. For dry hop additions, YCH recommends using HyperBoost for 2550% of the addition and adding T-90 or Cryo® pellets for the remainder of the hop charge.

Most brewers are using HyperBoost in the fermenter as a dry hop addition, with some using HyperBoost in the whirlpool. For whirlpool use, brewers can replace up to 100% of pellets with HyperBoost. Dosing will vary by process, equipment, and desired outcome. As a dry hop, we suggest starting with a replacement rate of 100:1 HyperBoost to T-90 pellets by weight (10g HyperBoost in place of 1kg T-90) to 125:1 (8g HyperBoost in place of 1 kg T-90).

We suggest replacing T-90 pellet additions in the whirlpool at a rate of 50:1 by weight (20g of HyperBoost to replace 1 kg T-90). Your brewery might choose to use more or less depending on beer style or overall goal.

BREWERS

THE GRAIN REPORT

A CHANGING DRINKING LANDSCAPE MEANS MANY THINGS BUT FOR ROBIN APPEL, MANAGING DIRECTOR OF WARMINSTER MALTINGS, IT SHOULD ENCOURAGE US, MORE THAN EVER, TO DISCUSS AND APPRECIATE THE PROVENANCE OF THE MALT WE USE IN OUR BEERS.

When Marston’s announced that they are to cease brewing in July, there was much protest and gnashing of teeth at CAMRA. Surely, for the last four years, the writing has been on the wall. Thirty years ago, and at that very same time of the year, I used to have a daily dialogue with Bill Potts, who worked alongside Paul Bayley, Marston’s head brewer.

The conversations were all about the crops of Maris Otter barley coming up for harvest, crops which had been grown specifically for Marston’s.

This dialogue normally culminated at the end of July, on a Sunday morning, with a very long phone call when Bill assigned each of the parcels of barley to a particular ‘floor maltings’. Bill had 6, including Warminster, that were serving him in those days.

This was when I would make a beeline for a well kept pint of Pedigree, fermented across those iconic Burton Union sets.

At the same time as Marston’s recent announcement, an edict was issued to all vineyards in the Champagne district of France, commanding them to harvest no more than 80% of their grapes this year. Following an unprecedented rise in consumption during Covid, sales of the ‘bubbly’ have apparently now crashed. Then, following this, we learn that the award winning Gusbourne wine estate in Kent - one of the last producers still listed on the London Stock Exchange - has hoisted a “for sale” sign. It seems that global consumption of all wine is declining too.

So what are people drinking instead? According to my agent in North America, the craft brewing sector over there has been nudged aside in favour of spirit based cocktails. I am not sure I have detected that trend here at home. What

I do believe I am witnessing, is an even wider appreciation of our craft Beers. So mourn the demise of Marston’s if you must, and gloat about the wine, but surely, all this creates a wider opening where craft beer can continue to excel? So, is there anything the latter might learn from the former, that could reinforce craft beer’s appreciation ratings?

Starting with Marston’s, craft brewers have already added alternative capacity, and all with ‘artisan’ status, delivering beers that are brewed with passion, liked they used to in Burton-on-Trent. But, there is something else. Marston’s used to believe in this, and the wine sector is all over it too. It is talked about a lot these days in the food and drinks business. The word is Provenance!

When I was a young man, when handed a wine list in a restaurant, I was completely baffled. I did not know one Chateau from another, and my only guide was the price.” Robin Appel, Warminster Maltings

When I was a young man, when handed a wine list in a restaurant, I was completely baffled. I did not know one Chateau from another, and my only guide was the price.

Then the New World wines came along, and they named the grape! Suddenly, like so many others, I’m sure, I became a bit more informed, and better satisfied. Craft brewers choose to name their hops, but as I have quipped before, hops are really only the garnish. “The body of beer” - the malt - unless it is Maris Otter, rarely gets a mention.

The U.K. malting industry is not overly helpful here, most of them do not want to talk about the variety of the malt either. They are concerned that should customers discover a preference, then that might clash with procurement programmes, going forward.

And farmers, for the most part, have no direct feedback from brewers, so remain purely guided by plant breeders and an

annual Recommended List. Of course, attempts to align this supply chain will always be condemned as a significant increase in the cost of the malt, and brewers, understandably, will probably then step away.

But ‘Provenance’ is more than just the varieties of malt and hops, it is, in particular, “geographical indication”. Where the malt and hops have come from. Of course, straight away, the hops can present a dilemma. Yes, worth shouting about if they have been grown in Kent, not so, if they have been sourced from the other side of the world. Malt, however, although not exclusively, will almost certainly be of British origin.

More precisely, for most, it will be English. But if a brewer wants more than that, we are back to the same problem that the variety of barley can present.

But that is insufficient excuse for not doing something, and at least declaring

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“brewed with English Barley Malt” would be a start. After all, English malting barley does have some outstanding virtues - it has a low carbon footprint compared to most other agricultural crops, it’s straw is a valuable feed stock, and it is far more tolerant of our increasingly “maritime” climate! But most of all, as Friar Tuck supposedly claimed, barley is “intended for a divine means of consumption”! So, brewers please, why not talk about it?

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AS THE DEMAND OF NO AND LOW BEERS CONTINUE TO GROW, LET’S TAKE A LOOK A CLOSER LOOK AT SOME OF THE TRENDS DRIVING THIS AND HOW YOU CAN CAPITALISE.

THE SALES REPORT

When America sneezes, the world catches a cold.” It’s a saying you can arguably apply to many facets of modern life and the beer industry is one such example. Assessing recent figures emerging from the US, sales in the no-alcohol segment are not only growing but growing in the on-trade, too.

According to recent figures, total beer sales by value in the 12 months to midMay showed a 2.9% dip year-on-year. But in contrast, the no-alcohol beer segment achieved growth of 33.7%. While beer’s rate of sale dropped 9.4%, rate of sale (RoS) in the non-alcohol segment rose 13.6%. These numbers were recorded by CGA’s OPM service, which tracks the latest trends in US bars and restaurants to help suppliers and brand owners maximize trading.

The data also showed that alcoholfree beer generated a “sharp increase” in visibility and price. Total distribution points in the US swelled by 11.9%. This was nearly triple the 4.1% rate of growth across the beer category as a whole. “Average selling prices in the no-alcohol segment rose by 5.2%—well ahead of the all-beer increase of 3.0%,” they said.

When it comes to styles of alcohol-free beer driving growth, pale lager remains the most popular type with a 55% share of the market, with sales by value up 8.0% year-on-year. However, as segment matures non-alcoholic IPA’s, stouts and blonde ales are gaining share.

“The most eye-catching growth has come from Indian Pale Ale and blonde or golden ale, where sales have rocketed by 170.9% and 165.5% respectively. Stout has grown 133.9%, though from a smaller base,” they added.

Commenting, CGA by NIQ’s client

solutions director, said: “While no-alcohol beer remains a relatively small element of US On Premise drinks sales, it’s one of the most explosive categories for growth. “It’s powered by a global trend for moderation in alcohol intake as consumers focus more sharply on their health, and reinforced by the flow of new, distinctive and high-quality alcoholfree products from major-league beer brands.”

This direction of travel is echoed here in the UK. Recent data showed that total beverage alcohol (TBA) volumes in the UK declined by -2% between 2022 and 2023. This capped a period of recent decline for the industry (2018-2023 volumes falling at a CAGR of -1%).

According to figures from ISWR which provides data, analytics and insights for the beverage alcohol industry, growth rates of the no- and low-alcohol segment outperformed the overall UK TBA market. This was partly driven by the ongoing consumer trend for moderation as well as excise duty changes.

The overall no/low-alcohol segment showed volume growth of 47%, 2022 to 2023, with forecast volume CAGR of +19%, 2023 to 2028. The no/low-alcohol segment is expected to add incremental value of £0.8bn by 2028, they said. The company added that low-alcohol volume sales almost doubled in 2023 with IWSR expecting “considerable growth” over the next few years, particularly driven by low-alcohol beer.

“Many beer and wine brands are lowering their alcohol content (ABV) to take advantage of the UK’s new excise duty regime, although this is poised to bring renewed challenges for wine in particular when more changes are introduced during 2025, they concluded.

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CHOICE THE SHORTLIST

LAST

MONTH,

JUDGES

FROM ACROSS THE BREWING

BREWERS

SPECTRUM

CONVERGED ON THE RED LION IN BARNES, LONDON, TO DEBATE AND DISCUSS THE WEALTH OF EXCELLENT ENTRIES SUBMITTED FOR THE 2024 ITERATION OF THE BREWERS CHOICE AWARDS. HERE’S HOW THEY GOT ON.

For the Brewers Choice Awards 2024, the categories up for discussion were Young Brewer of The Year, Brewer of The Year, New Brewery of The Year, Brewery of The Year, New Beer of The Year, Beer of The Year, Branding of The Year, Sustainability Champion, Lifetime Achievement and Global Ambassador.

This year’s submissions were judged by a wealth of talent that included decorated author Melissa Cole, renowned brewer and managing director Jenn Merrick, Lotte Peplow, the craft beer ambassador in Europe for the Brewers Association, and Paul Davies, founder of the awardwinning AleHunters Brewery Tours. Also on the panel were freelance beverage and hospitality consultant Sean Robertson, the regarded pub landlord and champion of the on-trade Roger Molyneux, Brew Resourceful founder Chris Lewington, and Natalya Watson WSET’s Business Development Manager – Beer and Beer Educator. Tim Sheahan, global editor of The Brewers Journal was also part of the judging.

He said: “It is always a privilege and an honour to help judge the amazing work taking place in the brewing industry. It was a joy to share a room with so many regarded and respected figures.

“The calibre of the submissions was incredibly high and it was great to see the number of entries increase year-on-year.

“I would like to thank everyone that entered and a huge well done to everyone that has made the shortlist.

“Special thanks to our sponsors and also to Angus, Clare and the team at The Red Lion in Barnes for expertly hosting our judging session.”

“We look forward to announcing the winners, alongside the recipients of the Roger Ryman Lifetime Achievement and Global Ambassador awards, at our 2024 Brewers Choice Awards dinner in London this September.”

BREWERY OF THE YEAR

Supported by Lallemand and Loughran Brewers Select

The UK and Ireland boasts brilliant breweries. Brilliant businesses employing brilliant people producing brilliant beer. But which brewery has really stood out head and shoulders over the rest during the last 12 months? If you’re part of a team at one of these breweries, or wanted to suggest one that is really standing out, this was the place to do it. We wanted to hear about key moments for the business such as new investments that have been made, new distribution deals, its work in the community, or ways the brewery has grown and improved its team.

Full Circle Brew Co

Production increased 93% at Full Circle in 2023 compared to 2022. This increase in production and in revenue resulted in being able to implement a few necessary changes in the brewery, including two new 90hl SSV tanks, a Microcan CP10 and more recently a keg and cask washer. Trade sales also increased by 62% and their web shop with a real push on all marketing activities is currently up 79% in 2024 vs 2023. Their new taproom team and manager have turned their operation around and have increased the turnover of their bar by 31% in 2024 so far vs 2023. As well as this their total turnover in 2023 was up 47% vs 2022.

Northern Monk

Northern Monk has continued to grow in 2023-24 with increased presence in supermarkets, reducing costs while maintaining quality, producing and launching innovative and exciting new products, improving sustainability, and continuing to champion and support local and national charitable causes and campaigns. Highlights include Northern Monk being the fastest growing craft brewery in the UK off-trade. They are the 2nd biggest independent craft

brewery in UK supermarkets and 4th biggest overall. Off-trade is responsible for 65% of revenue, they are stocked in the top 6 UK supermarkets. On-trade is 17% of their revenue and a focus area in the coming years. Having donated to 22 different causes so far through their Faith in Futures Foundation, in 2024 they changed their approach and are now long-term supporters of three charities: Holbeck Together, Restoring Hardknott Forest and Pyramid.

Wiper and True

A genuine passion brought to life as an independent, family-run business, Wiper and True has gone from strength-tostrength from its original starting point of a home-brewing project. Now employing over fifty talented individuals, the team is united by the pursuit of Beautiful Beer. Today, this mantra shapes every aspect of the way they do business. The treatment of their team, suppliers and customers; their impact on the planet; their customer’s individual experience in their taprooms: every touchpoint is considered.

In the last 12 months; they’ve secured future investment, launched a multiaward-winning alcohol-free pale ale, released multiple seasonal beers, expanded their Waitrose listing by 20%, won a new listing in 395 nationwide Sainsbury’s stores, and grown their presence in the on-trade in Bristol and beyond. As demand continues to grow, they’re proud to say that they’ve increased tank capacity with the installation of four 12,000 litre tanks which will allow them to brew 1.4 million more pints per year.

Wiper and True are on a mission to reach Net Zero by 2030. They use cuttingedge technology to capture carbon dioxide produced during their beer’s fermentation, preventing its release into the atmosphere.

YOUNG BREWER OF THE YEAR

Supported by Totally Natural Solutions

There are some incredibly talented young brewers working in the UK brewing industry. Some young brewers are running their own operations,

others are cutting their teeth working at established outfits. Regardless, these brewers are making their mark on the industry and are certain to have a long, successful career in the field.

Imogen Beedham

Fell Brewery

Imogen has been an integral part of Fell since 2017, starting her journey at Fell Bar Penrith before transitioning to their brewery in Flookburgh. She now works as their lead production brewer. Imogen’s creativity, technical expertise, and passion for all things beer are key to our ongoing success and innovation at Fell. Her skills extend beyond daily recipe development, brewing, maintenance, and ingredient procurement. Imogen is said to excel at hosting collaboration/ visitor days, where she adeptly explains the brewing processes and provides valuable insights to participants. Recent highlights of Imogen’s work include working with Simon Rogan’s Our Farm on recipe development, brewing, and collaboration brew day for this partnership. She champions the use of local ingredients, and this partnership, utilising excess produce from Our Farm, has resulted in the creation of two beers, a Woodruff Stout and a Courgette and Mint Gose. These innovative beers are now featured in several of Simon Rogan’s Michelin-starred restaurants.

Simon Perrett

King

Street Beer House

Simon has been brewing at King Street Brew House for eight years, initially starting as a junior brewer then swiftly taking full control of production within a year. Since then he’s headed up a team of four other brewers across the south of England and have won multiple SIBA awards for my beers - most notably Bronze in the National Keg IPA category. He has continued to develop himself professionally by undertaking three IBD qualifications, firstly the GCB, then the Diploma in Brewing and finally the Diploma in Distilling. He has trained two brewers in his time, both of whom have gone on to win awards for their beers and have helped set up two more brew houses, London Road Brew House in Southampton and more recently The

Turk’s Head in Exeter.

Patrick Smith

Campervan Brewery

At Campervan Patrick has helped oversee a state-of-the art expansion, releasing Extra Black (Scotland’s first gluten free Nitro Porter), and being awarded Scottish Small Brewery of the Year 2023 while also announcing a rebrand. Patrick has been integral to their success, along with their fantastic team. He project managed their expansion, working with engineers to design a bespoke, fully automated brewhouse. Opting for a dedicated mash conversion and lauter tun vessels ensures maximum sugar extraction from their grain, helps to lower costs and be more sustainable. Selecting a kettle-whirlpool vessel with a dedicated heat exchanger allows them to produce hop-forward beers whilst maximising floorspace.

In 2023 they received their SALSA certificate. Managing a passionate team made this process enjoyable, as he has instilled a sense of pride in marginal gains and attention to detail. Implementing policies has elevated quality and consistency.

NEW BEER OF THE YEAR

We can think of countless fantastic beers that have been produced in recent months. In the entries, we wanted to hear how this beer is shaping a trend or exploring new techniques and flavours.

Great Beyond Brewing Co

PB&J Sour

After extensive testing and refinement, PB&J Sour has evolved from a taproom favourite into a gluten-free, canned, allergen-safe product. Its flavour profile— vibrant raspberry notes and a smooth, nutty finish—demonstrates that it’s not a gimmick but a refreshing and innovative entry in the lower-strength sour category. This beer transforms familiar flavours into a well-executed sour that’s accessible, safe for all, and damn tasty.

Moonwake

Leith Helles

Moonwake Leith Helles is a modern, classic European-style gluten f ree

Lager. Inspired by their favourite continental Lagers. Adding a gluten free beer to their core range has always been something they have wanted to do. The team tackled this beer like they do all with beers at Moonwake. They wanted to stay true to style, make the beer approachable to beer fans and casual beer drinkers alike and we wanted to make it consistent. This lead to the beer having an eight week fermentation and conditioning time. They are proud to say this beer has been incredibly well received with many people not believing it is gluten free.

Thornbridge Fonio

Brewing for Impact is the creation of Brooklyn Brewery’s multi-award winning Brewmaster, Garrett Oliver, and comes as he celebrates his 30th anniversary with the brewery. It has been created with Fonio, an ancient grain that has thrived in West Africa for over 5,000 years due to its drought resistance and ability to grow in nutrient-poor soil without fertilizers and pesticides. This is the first ever cask and bottle-conditioned beer brewed with the African Fonio grain.

BEER OF THE YEAR

Supported by Barth Haas X

We want to celebrate the very best beer the UK has to offer. We’re not looking at dozens of categories, instead recognising one beer - The Brewers Choice ‘Beer of the year’.

Duration Brewing

Good Times

Pouring a clear light yellow this American

Lager is sprightly and malt sweet with minimal bitterness for an enjoyable session beer to let the good times roll. Good Times is a sprightly little beer with big appeal, designed to take beer back to basics. This refreshingly light lager uses corn for a malty sweetness and aroma, pouring clear and bright with minimal bitterness. Simply crack a can and drink in the moment without overthinking it. Enjoy a few cold ones with friends and let the good times roll.

Great Beyond Brewing Co

Hoxton Fresh

Hoxton Fresh has earned a devoted following for its perfect balance of bold hop flavours and refreshing drinkability, making it a top choice among flavorful, easy-drinking beers. With vibrant flavours and a soft, hazy body, this session IPA appeals to both casual drinkers and craft beer enthusiasts alike.

Full Circle Brew Co

Looper

Citra, Mosaic and Cashmere hops work in perfect balance to create a blend of tropical fruit flavours with notes of grapefruit, lemon and lime. The oat

content gives this beer the classic full bodied luxury that you expect from a 6.4% New England IPA. Looper is their pride and joy, their flagship IPA and the perfect representation of everything they believe they do best as a brewery. Having won Gold in 2022 and 2024 for kegged IPA at SIBA BeerX and Gold in 2023 and 2024 in the IPA category at the Asia Beer Awards, their confidence in the quality of Looper is higher than ever.

BREWER OF THE YEAR

Supported by SSV Limited

One of the finest qualities many brewers boast is humility. So this category it was always likely to need some convincing/ persuading/forcing when it comes to ensuring these excellent brewers are considered. We wanted to acknowledge a brewer that is truly an industry tour de force. What sets them apart from the rest? Is it the beers they create, expansion they’ve overseen or a team they’ve built. Maybe it’s all of those….

Brian Dickson

Northern Monk

“Where’s Brian? Is the way many meetings at Monk start. It’s a bit of a running joke but the reality is he’s often on the road. He’s always been incredibly generous with his time, happy to share knowledge and collaborate with brewers near and far,” says Nothern Monk founder Russell Bissett. “Brian is typically out a couple of evenings a week welcoming people to Leeds and showing them the best (and worst) watering holes our city has to offer. As well as being collaborative and community focussed, Brian is of course driven by creating incredible liquid. We make some beers that are a

bit daft and really designed to engaging / fun, I sometimes feel these can overshadow the work that Brian does on truly nailing the classic modern styles. “From leading on iconic recipes like Infinity Vortex (still in the top 20 Hazy IPA’s ever brewed on Untappd) to Faith, which has picked up awards near and far over the years and very genuinely wins blind taste tests against some of the best pale ales in the world. Brian is also incredibly driven by quality and consistency. He’s pretty humble with it, too.”

Jim Rangeley

Abbeydale Brewery

Jim Rangeley is currently the lead brewer of Abbeydale Brewery’s Funk Dungeon project and is coming up to celebrating a decade of working in the beer industrynine of which have been at Abbeydale. Alongside this, the majority of Jim’s role involves brewing their extensive range of more typically fermented beers. These releases are predominantly cask-focused pale ales, so Jim also has an excellent grasp on the level of consistency required to produce a core range of the highest quality, focusing impeccable attention to detail to ensure this. Jim is passionate about the importance of education and constantly strives for personal and professional development –he is currently working towards the IBD Diploma with the support of the brewery. He is keen to emphasise the importance of this across the industry more widely.

Alex Redpath

Full Circle Brew Co

Alex Redpath joined Full Circle Brew Co as the first employee, two years before its inception, with minimal commercial experience, having worked part-time at North Brewing. His home brewing career saw him win every competition at Brewdog in Newcastle, consistently topping the charts. Alex successfully upscaled their production from a 140L homebrew setup to a 3000L commercial brewery. The quality of his beers facilitated significant growth in export markets. His brewing excellence is evidenced by numerous recent awards and he has played a crucial role in hiring and training staff. One of his greatest

achievements is developing and training their apprentice brewer from 2022/23 to become their new lead brewer by the end of 2023.

Efficiency and sustainability are key goals for FCBC. Over the past year, Alex has worked with industry expert Chris Lewington to maximize yield across brewhouse operations, increasing efficiency from 88% to 92% in just six months. They aim to exceed 95% efficiency soon.

NEW BREWERY OF THE YEAR

Supported by HIT Training

While the last few years have proven to be a challenging period for brewing and hospitality, there has also been a raft of excellent new breweries opening, too. And they are all forging their own path, producing different styles of beers in different part of the UK and Ireland. So like our Brewery of The Year category, if you were part of a team at one of this breweries, or had wanted to suggest one that is really jumping out, this was the place to do it.

Bluntrock Brewery

Bluntrock was founded in Rock, Cornwall in 2021 by George Collins and Hugo Roads. Starting his brewing career at Sharps Brewery in Rock, Collins spent two years in training there before moving on to Padstow Brewing Co where he helped to develop their one-off range. The pair joined forces to bring their newly discovered obsession of quality-focused, US-style pale ales and IPAs to their local area. These beers were making waves in the craft beer industry, but they couldn’t find access to them in their little pocket of North Cornwall.

And this year, armed with a 15HL threevessel brewhouse, they have moved into a new site in Cornwall. The new facility features eight 30HL dual-purpose fermentation vessels, two 30HL brite tanks, and two 45HL traditional square fermentation vessels. This setup gives a total production capacity of roughly 100HL of beer per week, or about 17,500 pints. A substantial increase from the 4HL, or 700 pints, brewed per week at their container brewery. In fact, the majority

of the equipment acquired for the new site has had a previous life, extending the life of existing equipment. Ideal for the brewery and the planet.

Great Beyond Brewing Co

Located in Hoxton, East London, Great Beyond Brewing Company is gaining recognition for their authenticity, community focus, and innovative craft beer. Founded by John Driebergen, Ollie Parker, and Nick Walsh, Great Beyond Brewing Company was born from over thirty years of combined brewing experience. During the pandemic, they envisioned a brewery embodying authenticity, community, and sustainability. Despite numerous challenges, their dedication and hard work have succeeded without a marketing budget or sales team. Their taproom-centric approach, combined with their strategic location in Hoxton, highlights the strengths of their brand, their team, and their successful business model. By creating a vibrant, community-focused space, they have attracted a loyal customer base and established themselves as a cultural hub in East London. These initiatives are part of their broader strategy to grow the brand, align with other innovative companies, enrich the local community, and expand their influence within the industry.

Indie Rabble

Indie Rabble opened on the 18th Aug 2023 after nearly three years of planning - which started in the garden of A Hoppy Place in Windsor, where Dave and Naomi Hayward got talking to two of their then regulars and now friends - Alex Rowlands and Alison Steele. Whilst all four of them knew they wanted to own their own brewery eventually, plans accelerated when they noticed the arches in Windsor were up for rent. It was now or never, they decided to go for it.

Indie Rabble consider themselves a new member of the old school and have proved they can brew all beer well, and they’re excited by all beer. They love Lager just as much as Stout. And they’re here to bring new fans into the brewing industry, rather than exclusively settle the ticker’s need for the next DIPA.

BRANDING OF THE YEAR

Great branding helps sell beer. Now we have that revelation out of the way, we want this category to showcase the stunning array of design that breweries leverage to brand their beers. From the striking to the subtle, modern beer is blessed with some truly impressive branding; from the work that graces bottles and cans to keg founts, cask badges and beyond.

Abbeydale Brewery

At Abbeydale Brewery, they have recently created a new, cask focused range to give a distinct and visually appealing home to some of their collaboration brews, created in conjunction with breweries based across the country who share their love of real ale. They believe that cask beer is something to be treasured – a link with their history, the essence of their present, and a crucial part of their future too. It deserves to be celebrated.

The artwork in this range is designed to appreciate and reflect the art of understatement, the joy of simplicity and the unadulterated pleasure that comes from a perfectly poured pint of cask beer, as well as acknowledging the important place in the country’s history, heritage and culture that cask beer holds. The Travel Poster series is inspired by the home towns of their collaboration partners, and the varied looks take inspiration from early British Railways branding and esteemed travel posters throughout history.

St Austell Proper Job

Earlier this year St Austell Brewery unveiled a new look for its flagship IPA, Proper Job. The independent, familyowned company has evolved the brand to continue to drive loyalty with its existing drinkers, as well as attracting a broader audience. The inspiration behind the rebrand was to fuse heritage and heartfelt craft with relevance for today’s market. It features a striking new typeface and Proper Job’s iconic green is more prominent to maximise stand out.

A completely new brand world was rolled out. This included new glassware and pump clips in pubs, as well as new look bottles and can packs in supermarkets. The rebrand was supported with a multichannel marketing campaign.

Vale Brewery

Brewery Rebrand

Vale was founded in 1995 in the heart of the Aylesbury Vale. They’ve always been independent and family-owned, and their values reflect that. At Vale they want their beers to bring people together: these are beers for drinking, not for chinstroking. A Vale beer is always beautifully balanced, accessible, and packed full of flavour. The objective for the brothers was to modernise the existing brand, recruiting new drinkers for new drinking occasions, yet not alienating their core existing consumers. They partnered with The Brand Weaver agency, embarked on a full rebrand project to breath life back into this beloved local brand. The steps they took started with delving

into understanding the brewery, the competition and the opportunity. Then they wanted to define the ideal Vale customer. This led to developing a brand heart, distilling the story, designing an identity that captures the new essence of Vale before combining everything created into consistent branded touchpoints throughout the brewery.

SUSTAINABILITY CHAMPION

Supported by CleanEarth Energy

Sustainability in brewing can longer be a simple buzzword or a b oxticking exercise. We are seeing a growing number of breweries embrace innovation and implementing measures to affect positive change. And the 2024 Sustainability Champion celebrates that

So if you’re a brewery that has changed your way of working for the better this is your chance to platform just that. Tell us what issue you are tackling, how you’re approaching it and, most importantly, the benefits.

Fell Brewery

Fell Brewery’s sustainability journey truly started when they calculated their scope 1 & 2 emissions with Cumbria Action for Sustainability in 2022. They didn’t want to just pay to offset their carbon emissions as to them this felt like a copout. Instead in 2022 they installed a 40kW array of solar panels on the roof of the brewery which produces around 60% of the brewery’s energy inputs. This was just the start. Since then they’ve started working with Small World Consulting to get a much better idea of how we can improve their carbon emissions.

The have partnered with South Cumbria Rivers Trust to help preserve their local water habitats. They volunteer with them as well as donate 5p of every pint of Ghyll sold to them. From April 2023 - October 2023 this raised £2,370.60 with another donation being made next month.

Lost and Grounded Brewers

Sustainability has been at the forefront of decision making since Lost & Grounded was conceived. From investing in an energy efficient brewhouse and paying employees a ‘Living wage’, to managing finances responsibly. As they have expanded, the goal has been to run more like a big brewery to improve efficiency and reduce their impact. As they have grown closer to site capacity, this has been achieved with dramatic improvements in utility consumption. This started with investing in a brewhouse from a market-leading manufacturer. Energy efficiency is considered in all aspects of the design, from vessel insulation to control of evaporation during boiling. They have also invested in a vapour condensing energy recovery system; capturing heat from boil vapour to heat water to 80oC for use in subsequent processes.

This equipment produces up to 3,000 litres of hot water a day and has been key in reducing gas usage. They recently had their utility usage benchmarked and found their gas use to be 19% lower than industry standard. Their water usage is 29% lower than standard at 4.6l/l of beer produced. Much of this is due to their unitank process and automated CIP. They strive to make continual improvements to lessen their impact and an initial focus on efficiency has made huge inroads towards becoming more sustainable.

Wiper and True

Every decision at Wiper and True is underpinned by their commitment to reducing their brewery’s impact on the planet. In the early part of this year, they completed the measurement of their Carbon Footprint for 2022 and 2023, working with well-respected carbon calculating company Zevero, who specialise in carbon footprinting for breweries.

They are currently part-way through their ambitious journey to net zero (their mission is to be fully net zero by 2030),

following a carefully researched roadmap which looks at their impact on the planet holistically.

Led by their dedicated Sustainability Manager, this roadmap encompasses the full sustainability journey, from analysing their existing footprint on the planet, via KPIs and future goal setting, to staff training and engagement across the business, all the way to communication to their consumers, customers and the wider community.

They are only a small business, but they invest a significant proportion of their yearly outgoings into sustainability projects, because it’s an integral part of running their brewery business. In 2023, they invested 10% of their annual turnover into sustainability-focussed projects to drive down their negative impact on the planet.

WELCOME TO THE 2024 BREWERS CONGRESS HERE YOU’LL GET THE FULL LOWDOWN ON THE WEALTH OF TALENT AND BEST-IN-CLASS BUSINESSES TAKING PART IN THIS YEAR’S EVENT

THE INDUSTRY AT YOUR FINGERTIPS

Manufacturers and suppliers from the world of ingredients, packaging, capital equipment, software, measurement, analysis, branding and more are all taking part in the biggest Brewers Congress to date. So here is a glimpse of variety of innovation you can expect at the September event.

Anton Paar (Stand 517) develops, produces and distributes highly accurate laboratory instruments and process measuring systems, and provides custom-tailored automation and robotic solutions. It is the world leader in the measurement of density, concentration and CO2 and in the field of rheometry. At (Stand 915) Beer Box Shop are the U.K.’s leading supplier of off-the-shelf packaging for the brewing industry. Their ever-expanding range includes trade, shipping and retail solutions for bottles and cans of all sizes.

BeerWineLab (Stand 101) is your new partner in microbiological detection. With unmatched proficiency in PCR design and production, TAAG Technologies has developed, over two decades, cuttingedge technologies to enhance the affordability, accessibility, and precision of PCR like never before. On (Stand 315) Bevcraft Group is the European leader in craft can packaging, with operations in the UK, Ireland, the Netherlands and Norway that handle 100m cans per year. They look forward to showcasing their comprehensive range of can decoration, filling, distribution, digital printing, wholesale depots and quality control labs for craft beverage producers.

Breww (Stand 113) is cloud-based, allowing you to run your brewery from your computer, tablet or phone.

Trusted by over 500 breweries, Breww understands the complexity of running your business. With over 30 integrations, from e-commerce and accounting platforms to marketing and fermentation monitoring, Breww puts you in control of your stock, sales, distribution, duty and profits.

BrewStar Systems (Stand 617) is the UK and European licensed entity of Bespoke Global Solutions. The equipment designed and manufactured by them is used worldwide, by over 100 breweries across 5 continents. Their client list spans brewing giants such as AB InBev, to established medium size enterprises, to smaller single site brewpubs, hotel breweries, and start-ups.

Visit (Stand 605) for Bromhead Accounts. They put their clients at the centre of everything they do and their systems and processes are designed to help them look after you throughout your business

journey. They advise ambitious and dynamic businesses, social enterprises, not for profit organisations, private individuals and families on all aspects of business, tax and growth.

For over two decades the Carling Partnership (Stand 417) has been the leading name in recruitment, specialising in the drinks sector. They offer unrivalled access to the industry, a deep understanding of the sector’s demands and a thorough and personal approach. The result? Placements that are right for the job, right for the culture and right for the person. On (Stand 403) Charles Faram have one of the largest ranges of hop varieties available in nitrogen flushed leaf, T90 and T45 pellets, while their Hop Development Program continues to produce new aromas and flavours. They offer maximum diversity through ingredients for every type and style of beer, as well as free technical advice and educational events.

For Chart Industries, (Stand 523) reducing carbon footprint by capturing and recycling carbon dioxide emissions from the fermentation process is at the heart of Earthly Labs’ CiCi technology. CiCi is a proven system that enables breweries, wineries and distilleries to capture, recycle and purify exhaust CO2 to 99.9% beverage-grade quality for reuse. CleanEarth (Stand 905) believe it is now obvious that the adoption of carbonfree energy generation is a necessity if we want to minimise the consequences of global warming for future generations. They work with businesses to find the solutions that meet their energy needs, their financial demands, and their environmental responsibilities.

Close Brothers Brewery Rentals (Stand 217) offers tailored solutions for kegs, casks and drinks equipment needs. Unlike traditional finance companies, they focus solely on the brewery, cider and distillery production industry. They understand the needs of their customers, the value of equipment, its production uses and expected life cycles. Collective Motion Brewing (Stand 903) are specialists in the supply, installation and maintance of brewery production facilities. The company provides a wide range of high performance machines including keg washer fillers, mini keg fillers, hygienic flowmeters, a full range of seal kits and bespoke equipment solutions.

Croxsons (Stand 301) have been in the glass industry for over 150 years and after five generations of the Croxson family are, uniquely, still family owned and run. They believe that glass packaging is more than just a container for your product, but enhances the experience for the end consumer. Come down and speak to the team about your packaging journey. Draeger (Stand 525) manufactures medical and safety technology products. In so doing, the company protects, supports, and saves people’s lives around the world in hospitals, with fire departments, the food and beverage industry and the defence sector. At Eclipse Labels (Stand 817) their established printing plant in Swindon provides a complete design and printing

service for long and short runs, security labels, promotional self adhesive stickers and specialist labels for customers in food and drink sectors.

Entech Commercial (Stand 003) has been acting for commercial clients as a professional energy management company for over 30 years. Their core business is founded on providing a comprehensive energy management and consultancy service; they advise clients on their total energy package –price, consumption, efficiency and cost reduction.

Since 1977 Enterprise Tondelli (Stand 317) have been supplying bottling and canning solutions to the brewing and spirits industries. Whether you need a complete line or a single machine Enterprise Tondelli have the answer. From 1,500 bottles/cans per hour to 80,000 bottles/cans per hour. On (Stand 219) HIT Training is the market leading specialist apprenticeship and training provider for the UK’s hospitality, catering and retail industries. Working in partnership with sector employers, they improve employees’ skills, increasing their efficiency and productivity, enabling innovation whilst boosting your bottom line.

Fermentis (Stand 405) is a Business Unit of the Lesaffre Group working with everyone in the world of beer, wine, spirits and other fermented beverages. Its range of products and services covers almost all professional requirements: from safeguarding production to expressing sensory characteristics. Its mission? Become the obvious choice for brewers, winemakers and all producers of fermented beverages.

At Figura Analytics (Stand 603) they count particles, of all shapes and sizes, to give you a ‘fingerprint’ of what your beer should look like at different stages of the production process. Using the Figura Analyser you can check that your beer is in spec and compare from batch to batch or brand to brand, as well as rapidly identifying abnormalities and potential contaminants, from bacteria to wild yeast. Seeing and understanding your brands

like never before will help you do what you do best, brewing great beer.

At Stand 205 FlavorActiV is a trusted and vital partner to the global Food & Beverage industry. Today, the world’s largest beverage brand owners rely on FlavorActiV globally for their sensory QA/QC needs. Their multilingual team of sensory professionals train, support and validate sensory evaluation practices and train better tasters, helping to ensure quality and consistent beverages reach the market. Introducing Frigid, (Stand 307) the ultimate cloud-based control platform revolutionizing the beer industry. Brewers can now cut up to 25% of energy consumption, boost productivity and reduce stock loss risk with automated brew profiles, remote access and real time alerts. A subscription service paid for by energy savings and productivity gains

Gravity Systems (Stand 005) was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution. It is their aim to deliver the best and be the most complete partner in the brewery industry by building long term partnerships with their customers. Hopsteiner (Stand 203) is a vertically integrated global hops supplier dedicated to delivering the finest hops and hop products available. Founded in 1845, Hopsteiner is a sixthgeneration grower that continues to advance the industry as one of the foremost international hop growing, breeding, trading, and processing firms in the world.

i-keg (Stand 501) is an innovative keg and cask range offering not only robust and safe beverage distribution but also optional IOT technology, providing location and beverage data 24/7. At Keg Logistics (Stand 001) they have the kegs you want and the flexibility you need. Startups & national brewers, there are mix and match keg programs to meet your brewery’s needs. Rent-to-Own – grow your fleet with flexible finance terms, ownership on your timetable, a custombranded 30 year asset.

Kegstar (Stand 713) offers a stainlesssteel keg solution to the beverage industry. Brewers leave keg maintenance, warehousing and return logistics to them, spending less time and capital on fleet management and more time on making great beers. Their scan-free option combined with fixed pricing, meets the needs of a business at any level of growth. Together with Microstar, they operate a fleet of 6 million kegs and are now capable of partnering with brewers ranging from startups to the largest, most sophisticated breweries in the world. They are built on the simple idea that sharing is better. Continual investment in technical innovation, biotechnology, digitalisation, sustainability, and support services ensures Kersia UK (Stand 505), part of the Kersia Global Group, leads the field in brewery & beverage, food processing, dairy, and foodservice & facilities. Kersia continues to deliver CIP and hygiene solutions through revolutionary technology and an unparalleled commitment to service levels.

KeyKeg (Stand 412) are a family business with headquarters in The Netherlands and several offices worldwide. They connect the interests and needs of the entire beverage industry, while investing in reuse of their materials to

protect the planet and create a better future for its people. KeyKeg is all about connections. Just like their partners and customers, they are dedicated to doing things better. As an international manufacturer of filling and packaging equipment for the beverage and liquid food industries, the KHS Group (Stand 415) is one of the market leaders in this industry. Its portfolio includes highperformance systems and equipment for lower capacities plus a wide spectrum of supplementary consultancy and service products.

Konvoy (Stand 707) is the world’s leading keg tracking and keg pooling solution. They provide Internet of Things (IoT) enabled keg management solutions, connecting producers with venues and back again. They provide keg rental, keg tracking and keg services. They are here for your beer; enabling more efficiency, effectiveness, circularity and quality. They’re here to move beverages forward

When you brew with Lallemand Brewing (Stand 717) products, they like to think you are brewing with their R&D team, with support close by and 100 years of fermentation expertise at your side. Their team takes pride in offering more than products and services. At Lallemand Brewing, they believe in being a partner to brewers worldwide thanks to their focus on development, innovation, and continuous improvements. Muntons (Stand 703) is a UK-based manufacturer

and global supplier of world-class malts and malted ingredients. It provides a full portfolio of sustainable brewing malts, from crushed malt in sacks to the whole malt in bulk. Muntons’ brewing technology experts help breweries wanting support with areas including recipe development.

As supporters of the brewing industry for more than 130 years Murphy & Son’s (Stand 303) team of scientists, tech experts and master brewers have contributed to crafting some of the world finest brews, increasing efficiency, stability, and quality. Specialists in liquor treatments, processing aids, refinements, and cleaning materials, they provide supplies and technical expertise to the brewing industry through their UKAS accredited laboratory. MyKegs (Stand 919) offer a wide range of high-quality brewery supplies awaits you in their shop: new and used beer barrels, kegs, fittings, entire bar systems and more. They supply business customers worldwide such as large and small breweries, beverage retailers and catering establishments.

NOMOQ (Stand 011) stands for NO Minimum Order Quantity. They make ‘1’ the new minimum order to help you, whether you are a big or small brand, to pack your drink in state-of-the-art cans. ‍They are no ordinary digital printing company. They love turning aluminum cans into works of art, so your great drink gets the packaging it deserves. They deserve more than average-looking cans. Oxysystems (Stand 921) offers distinctive Oxygen & Nitrogen Generators, High Pressure Compressors, and comprehensive PSA systems. Moreover, they are revolutionizing the generator industry with eco-friendly and selfsufficient solutions. Furthermore, their commitment to technical innovation and unparalleled expertise allows them to provide PSA technology to diverse sectors and industries.

Polykeg (Stand 719) offer an exceptional range of recyclable, high quality, one way PET kegs. Designed for safety and ease of use whilst providing the ultimate protection for its contents. 12L, 16L, 20L, 24L & 30L kegs with or without inner

Visitors to the 2024 Brewers Congress can expect leading manufacturers and suppliers from across the industry

bag and fitted with A,S,D,G,M or K valves.

For more than 130 years, Pneumatic Scale Angelus (PSA) (Stand 513) has leveraged their expertise in high-speed canning to innovate in the design and development of filling and seaming solutions. But innovation doesn’t stop there. They’ve scaled their designs to meet the needs of craft brewers so you can innovate too, offering open air and counter-pressure systems in inline and rotary configurations that operate at variable speeds from 15 to 120 CPM. Pneumatech (Stand 305) are specialists in industry-leading compressed air treatment and gas generation solutions. They offer a flexible range of nitrogen generator products tailored to meet the specific requirements of each brewery. Whether you’re a micro or national brewery, there is a solution for you to benefit from huge environmental and financial savings, with short paybacks. The Rawlings Group (Stand 911) is a multi-brand enterprise consisting of a collection of brands that share the same sustainable values and ethical approach to business. Specialising within the packaging and drink processing equipment industry, the Rawlings Group offers businesses a complete service from source to supply, along with renowned technical knowledge and support.

Founded in 1862, Simpsons Malt (Stand 425) is one of the largest independent, family-owned malting companies in the world with the capacity to produce around 300,000 tonnes of malt per year at its two malting sites. The company’s passion is a focus on making malts with taste, flavour and consistently high quality with the world’s best brewers and distillers in mind, helping them to craft the finest beers and whiskies. In November 2021, Simpsons Malt became a Certified B Corporation with a score of 89.6 points.

From tanks to full brewhouses SSV Limited (Stand 503) has got you covered. With over 10 years experience in the brewing industry SSV Limited have established themselves as the go to partner to help grow and launch breweries in the UK and Europe. Installing

high quality tanks, parts, brewing kit and knowledge and experience to ensure your project runs smoothly from beginning to completion. The parts shop stocks well over 1,000 essential brewing parts to ensure the brewery is kept up and running.

At Totally Natural Solutions (Stand 423) their 100% natural hop oil extracts are made from whole cone hops and offer a versatile, cost-effective, and efficient alternative to traditional hop pellets. The ultimate solution for brewers looking to enhance their brewing process and improve their bottom line. Trafalgar Scientific (Stand 909) are a laboratory supplies company that specialises in microbiology and analytical consumables aimed at the brewing industry. They provide services such as HAACP verification using ATP swabbing to setting up a full microbiology and QC lab.

Brutos is a powerful, cloud-based allin-one beverage management solution for breweries. Trusted by some of the most respected global brands, Brutos by Vision33 (Stand 701) harnesses the power of SAP solutions, uniting backoffice and brewery functions for 360° visibility and control over your business. Robust features such as integration, automation, production management, mobile scheduling, and duty reporting streamline operations and take your business from grain to growth.

WASE (Stand 819) helps breweries unlock the value of their wastewater, turning it into renewable energy. Instead of paying high costs for tankering or discharge fees you can now treat it onsite with their small modular plants. Their AIautomated operation allows you to focus on brewing great beer we can all enjoy after a hard day’s work.

White Labs (Stand 009) is the leading provider of yeast and fermentation solutions for all of your brewing needs. From the highest quality liquid and dry yeast to yeast nutrients and educational resources, they’ve got you covered.

Anton Paar

BeerBox Shop

BeerWineLab

Bevcraft

BrewStar Systems

Breww

Bromhead

The Carling Partnership

Charles Faram

Chart Industries

CleanEarth Energy

Close Brothers

Collective Motion Brewing

Croxsons

Draeger

Eclipse Labels

Entech Commercial

Enterprise Tondelli

HIT Training

Fermentis

Figura Analytics

FlavorActiV

Frigid

Gravity Systems

Hopsteiner

i-Keg

Keg Logistics

Kegstar

Kersia UK

KeyKeg

KHS

Konvoy

Lallemand

Muntons

Murphy & Son

MyKegs

Nomoq

Oxysystems

PolyKeg

Pneumatic Scale Angelus

Pneumatech Rawlings Group

MEET THE MAKERS

THE BREWERS CONGRESS TAKES PRIDE IN GIVING A PLATFORM TO BESTIN-CLASS TALENT FROM THE ACROSS THE WORLD OF BEER AND BREWING. AND IN 2024, THAT’S NO DIFFERENT. HERE’S A TASTER OF SOME OF THIS YEAR’S SPEAKERS AND PANELISTS TAKING PART THIS SEPTEMBER.

Being able to write about breweries, beer businesses and those that work with and supply them is a real privilege. And running events such as the Brewers Congress where we can platform this leading expertise is a real joy. And in 2024, we’re proud to announce the wealth of talent taking part in this year’s event across out two stages.

We welcome David Gluckman. The author of “That s*it will never sell!” David also helped create Bailey’s Irish Cream. During its time, it has sold billions of bottles across 160 countries with 220 million litres of fresh, Irish cream consumed annually.

Speaking in London is Amelie Tassin is the founder and director of Tipple Marketing, a marketing and strategy

agency based in Edinburgh, Scotland. Andy Parker is the award-winning founder of Berkshire-based Elusive Brewing. The business, which celebrated its seventh anniversary this year has made its name by producing a range of beers known for quality and consistency.

Ann Van Holle graduated in 2010 as a Master of Science in Bioscience Engineering from Ghent University, Belgium. Since 2011 she is working as a research scientist at the R&D department of De Proefbrouwerij, Lochristi, Belgium. From 2011 to 2014 she was managing the ‘Single Hop Technology’ project in order to gain insight in and control over hops as a raw material in the brewing process. In a few short years, Full Circle Brew Co has become one of the most celebrated breweries in the north east. Founded by Ben Cleary and under the guidance of head brewer Alex Redpath, the business is focused on making full-bodied, fullflavoured beers that everyone can enjoy.

Belinda Jennings is a regarded figure and is also Technical Sales Consultant in the Kersia UK Brewing and Beverage Team while Caitlín McErlean is a brewer at Manchester-based Cloudwater. Caitlin, originally from Milton Keynes, is the first woman in the country to successfully complete their Level 4 Brewer Apprenticeship.

Chris Lewington has been working for over a decade in the brewing departments of some of the industries most exciting and respected breweries. Managing breweries ranging from 2,000hl p/a to 250,000hl p/a Chris’ range of experience and knowledge in craft brewing is unique. His new venture Brew Resourceful looks to utilise that experience and knowledge to make the brewing industry more resourceful.

Christian Barden is the UK & Europe CEO at Konvoy. Christian is passionate about building businesses, brands, cultures and careers with the principle

that good leaders, teams and companies have proven that it’s possible to do well by doing good. The Brewers Choice Brewer of the Year in 2022, Colin Stronge is celebrated for his unwavering commitment to quality and creativity and recently co-founded Lost Cause Brewing Co with his business partner Vik.

As Business Development Manager for Pneumatech in the UK, Craig Smith is working with breweries of all sizes to realise the benefits of generating nitrogen as an alternative to delivered CO2. Daniel Finn is a corporate lawyer and heads up the breweries and beverage offering at Brabners. He regularly advises breweries and their founders on fundraising, governance arrangements, share schemes, ownership disputes and everything in between.

Daniel Rowntree is the founder of agency and collaboration studio – High and Dry. After a two-decade career building businesses in the alcohol industry he is on a new mission to educate and inspire a generation of decision makers, innovators, investors, and businesses on the future of the dry economy and what comes next from functional and CBD to full spectrum cannabis and psychedelics.

A decorated brewer with more than 50 years’ experience in the industry, Derek Prentice has made an indelible mark on countless breweries, beers and people along the way. Dr Grzegorz Rachon is the Section Leader of the Brewing Microbiology Research Team in Campden BRI. Grzegorz has over 18 years of industrial experience in the Food and Drink Industry. Grzegorz developed a unique biological pasteurisation indicator, which is currently used in the beverage industry for pasteurisation optimisation.

Eloise Perkins is the quality manager at Northern Monk. She has a background in Applied Biological Sciences with a thesis focus on Marine Biology. She moved her focus to complete her Msc Brewing and Distilling at Heriot Watt; at the same time she joined Northern Monk in 2021 to help build out the lab and QC program, took over the Quality program earlier this year.

Faye Restall is the Business Development Manager for Earthly Labs in Europe. Earthly Labs was founded in 2016 with a bold vision to capture and avoid 1 billion metric tons of CO2 from small scale emission sources. Gareth Moore is the Head Brewer at DEYA Brewing Company in Cheltenham. He joined the company in 2016 when DEYA had just started brewing in its own premises. DEYA were early adopters of soft, hazy New England pale ales and set out to create world class beer.

George Wade is the co-founder of Zevero and an ardent climate optimist. At Zevero they help some of the best brands in the world measure, report and reduce their emissions with software and climate experts. Henry Kirk is a celebrated brewer and the founder of Sunken Knave. He was formerly the head brewer at Dark Star and has worked in a variety of breweries including Fullers over the past 12 years. Jez Galaun is cofounder and managing director of Brixton Brewery. He thinks of Brixton Brewery as a love letter to the electric, eclectic neighbourhood of Brixton. Jez is hugely proud of the brewery and its partnership with Heineken and is passionate and committed to getting their beers further out of South London so people everywhere can get a taste of Brixton.

Jassa Amir-Lang is the CEO of Frigid. Cloud. Having co-founded the platform in 2021, he has since worked with breweries around the world to help them increase productivity through automation and

reduce the amount of energy they use through Frigid.Cloud’s cooling algorithms. Jeremy Swainson is the head brewer at Utopian Brewing, an independent craft lager brewery in Devon, brewing with only British ingredients and a focus on sustainability. A member of the team since the start, he boasts an incredible brewing knowledge, first class work ethic and a keen interest and awareness of the industry.

Jim Harrison is the founder of Thornbridge. A brewery that has always brewed the finest quality beer with a passion. They recognise that not only quality but consistency and innovation are key to creating amazing and beautifully balanced beer. Johnny Clayton, head of production at Big Drop Brewing Co, is a passionate, outspoken, self-taught brewer who has been brewing professionally for 15 years. He has built a reputation as a science-based experimental brewer, blending traditional production methods with modern innovative techniques and flavours.

To many, John Keeling surely needs no introduction. But for those unaware, John is the former brewing director of Chiswick, London-based Fuller’s. Regarded and respected the world over for his ability to create and brew beers defined by balance and flavour, John is using his retirement to collaborate, consult and create with breweries across the globe.

Johnny Horn is long time homebrewer

who has been brewing professionally since 2016. Prior to this he was an archaeologist specialising in the British Iron Age. He made the transition to commercial brewing in 2017 and has since worked at The Hanging Bat, 71 Brewing and Vault City, which he cofounded in 2018 before going on to help start Holy Goat Brewing. Jordan Childs is the CPO, head brewer and one of the founders of Mash Gang, In the last three years he has designed and released over one hundred beers at 0.5% or below.

Jorma Tikkanen is the CEO and CoFounder of Do Good Brew, a brewery dedicated to creating food-pairing beers for Michelin-starred restaurants. Julian Bourne is the CEO and co-founder of Sellar where he works with the UK’s most forward-thinking drinks brands on building the next trade ordering experience.

Kateřina Türková is the Head of Operations and Sales at Beak Brewery driving sales strategies not only in the UK, but also abroad, as well as ensuring a smooth day to day operations of the business. Laurence Brown is a technical brewer at Lost and Grounded Brewers, an independent, award-winning brewery based in Bristol specialising in Lagers and Belgian-style ales. He’s a HeriotWatt educated brewer, and prior to this, his degree in mechanical engineering has given his a solid foundation to understand the intricacies of Lost and Grounded’s automated Krones brewhouse.

Laurent Moyersoen is an entrepreneur with a passion for technology and sustainability. He has a wealth of expertise in the field of digital supply chains and data platforms. In 2021 he co-founded ClimateCamp and as CCO leadings the sales & marketing organization, most collaborative sustainability platform and helping the F&B-industry to become netzero. Luci Clayton–Jones co-founded Double-Barrelled with husband Mike, which celebrates its sixth birthday this November, and with increased listings across the UK, the brewery is only looking one way – and that’s forward.

Margaux Huismann is a Quality Assurance Quality Control Manager at Diageo. Prior to this she got her start in the industry by doing a masters in brewing and distilling and completing her PhD on Understanding the PhysicalChemical stability of Dry-Hopped Beer. Maria Paredes Ramos, works as a R&D scientist at Hijos de Rivera SAU, known for producing Estrella Galicia among other brands. Here she has developed an artificial intelligence approach rooted on computational chemistry to develop new products.

As head of analytics and purchases Mikhail Zelianouski has broad experience in bringing cost efficiency to the supply chain of keg packaging. Being a master in international trade and sustainable development he can professionally speak on how to reduce

cost on packaging and follow the “green” trends in European policy and business development. Miranda Hudson is co-founder of Duration Brewing, a progressive farmhouse brewery that make ‘Beers That Belong’ in Norfolk. Starting as a nomadic brewery in 2017, the business she runs with co-founder Bates, has become one of the most respected in the UK.

Natalya Watson is qualified as an IBD Beer Sommelier, Advanced Cicerone® and WSET beer educator and holds her WSET Level 2 Award in Beer. She is also the author of Beer: Taste the Evolution in 50 Styles (Kyle Books, 2020) and host of the ‘Beer with Nat’ podcast. Nick Dwyer is the creative director at Beavertown. An award-winning graphic designer and illustrator, Nick is responsible for Beavertown’s iconic designs that

encompass the brewery’s can designs, bar founts, advertising campaigns and much more besides.

Oli Russell-Cowan is the Head of Lifestyle Marketing for Liquid Death in the UK and International, Oli is responsible for driving brand awareness through people, places, and venues of influence and assisting in the overall growth of Liquid Death’s international expansion. tion sports, media, adventure travel, publishing and the tourism sector.

Paul Davies is the founder of AleHunters Brewery Tours. Their award-winning 5 star rated beer tours in London showcase the best craft breweries and iconic pubs that our city has to offer.

elements of brand, NPD, marketing and comms.

Rob Hollands is the CEO of Proofworks, a proprietary SaaS solution to digitalise the entire spirits supply chain, from production, maturation and bottling, to customer engagement and digital ownership.

Ross Shields is the founder of Floc. At his brewery in Canterbury they make hop-forward, modern beer. Ross wanted to create a community driven brewery building a culture that does well and does good, holding charity events to support the community in which he works.

As co-founders of Thornbridge Brewery,

Philip Eeles is the co-founder of Honest Burgers. A business grown from a market stall in Brighton with friends Tom Barton and Dorian Waite and £5k in their pockets to an award winning nationwide burger brand. He is also the co-founder of This. Is.Pineapple and investor director in Breadstall Pizza among others. Radim Zvanovec, Budweiser Budvar’s UK brand ambassador was born 20 minutes away from the famed Czech brewing town of Ceske Budejovice which instilled a love of high-quality beer in him from a young (legal!) age. Radim has over 10 years’ experience working in leading hospitality establishments across the Czech Republic, Canada and the UK. Richard Wardrop is the Marketing Manager for Vault City Brewing, the UK’s largest sour beer producer, responsible for all

Jim Harrison and Simon Webster have played a key role in growing the business from start up to an organisation employing around 200 people. Sienna O’Rourke is the powerhouse behind London-based Pressure Drop’s marketing and online presence. With more than a decade of experience working in hospitality & the beer industry, Sienna continues to help ensure Pressure Drop’s branding is among the best eye-catching and impactful around. Sophie De Ronde is the revered head brewer at Burnt Mill, a Suffolk-based brewery focused on producing fresh, unfiltered beers.

Steve Sailopal is a trendsetter. He is also the founder and brewer at Good Karma Beer Co, an alcohol-free brewery that’s consciously and holistically involved in

mindful drinking, embracing a mindset of wellness and positivity. Dr Thomas Fudge specialises in strategic sustainable development and water management for new and existing infrastructure. He founded WASE in 2017 to tackle the global sanitation crisis where they are developing containerised wastewater treatment systems to create biogas, clean water and fertiliser for agriculture.. Thomas Vandelanotte started working in Timmermans, the oldest active lambic brewery, over 12 years ago and was trained on site by Willem Van Herreweghen. Timmermans is part of the Anthony Martin’s family breweries, a group of breweries with its roots in the UK. This made it possible for him to help start up their brewery in Waterloo specialised in top fermentation beers in early 2015 and later that year start up Bourgogne des Flandres in Bruges with its products more focused on mixed fermentation beers.

Tim O’Rourke is a master brewer with more than 35 years experience in the industry and responsible for training brewers across the globe. Todd Isbell has been a professional brewer for twenty years in the United States, has taught fermentation sciences at Rockingham Community College for five years, and was the founding technical chair for the Master Brewers Association of the Americas Carolinas district. He is currently the Senior Brewing Technician at the University of Nottingham and International Centre for Brewing Science.

Tom Fozard is the commercial director at Rooster’s Brewing Co, a business that has toasted 30 years in business and influenced countless brewers in that time. Virginia Casadio hails from Ravenna, Italy and was part of the team at Lost and Grounded where she enjoyed being part of a fantastic team that brews worldclass lagers and ales. And recently, she became part of the team at Norfolk’s brilliant Duration Brewing.

For up-to-date information on the line-up and schedule (subject to change), please visit https://www.brewersjournal.info/ congress/

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LONDON - SEPTEMBER 23-24, 2024

BANK TOP BREWERY OF BOLTON

AS BOLTON’S OLDEST AND MOST ACCLAIMED BREWERY, BANK TOP BREWERY HAS UNDERGONE A RAFT OF CHANGES SINCE BEING FOUNDED IN 1995. HERE THEY HELP EXPLAIN HOW THE BUSINESS CONTINUES TO SURVIVE AND THRIVE.

Bank Top Brewery is Bolton’s oldest brewery, founded in 1995 and located in the former mill village of Bank Top, just north of Bolton, Lancashire. It is somewhat curiously housed in a former grade II listed tennis pavilion. Not the usual place you’d expect to find a brewery.

The adapted pavilion houses a custombuilt 11-barrel brew plant where on average, 22,000 pints are brewed per week. Its top selling beer, Flat Cap, is responsible for over half the sales, quite staggering when they have eight core beers at present.

The brewery is privately owned by David and Angela Sweeney who purchased it from John Feeney, its original owner who set up the business following redundancy.

Initially his plans for housing the brewery in the disused pavilion close to his home were scuppered due to planning issues and so John set up in an industrial unit in the centre of town. This was the first brewery in Bolton since Magee Marshalls

closed its doors in 1970.

The brewery soon grew in popularity, and in 1999 when David Sweeney was also made redundant, John took on his long-time friend over the festive period to help out.

This turned out to be a great move for all concerned as David’s engineering background meant he was able to improve on the brewing process and also reduce the brew time. This signalled the start of an increase in turnover and a growth in sales.

In 2002 permission was granted to move the brewery to the tennis pavilion which provided increased space for fermenters and cold storage. Shortly afterwards in 2004, the Sweeney’s bought the business outright and today it supplies beer across the north west, from south Manchester up to the Lakes and Burnley across to the Fylde coast, producing 35,000 litres a month.

Time moves on however and a different generation is now forging a new direction for the brewery. David’s son, Ben Sweeney is Head Brewer at Bank Top and more or less runs the business along with Jen and Claire, who handle the administration.

Ben started at the brewery in 2009 after college, pretty much always knowing it was where he would end up.

In 2022, ensuring the business was again on an even keel following the COVID pandemic, David retired and left things in Ben’s capable hands.

“It is nice to be a second-generation brewer,” states Ben. “I think that is becoming an increasingly rare thing in the industry and I would love for my two girls to be a part of the brewery in some way in the future.”

The brewery prides itself on using the finest quality raw ingredients, paying homage to the history of British brewing by using floor malt from the oldest working malting, Warminster Maltings and from Crisp Malt. Both offer a diverse range of malts hand crafted by maltsters using methods and tools relied upon for over 165 years.

Bank Top also uses top quality, international hops sourced from Charles Faram who have been supplying hops for over 150 years. All of the brewery’s ‘fanfavourite flavours’ are developed through skilled ingredient mixing with no artificial colours or flavourings, by Ben and his brewing team.

Prior to Covid, Ben started to build a closer working relationship with the team at Charles Faram, who supply hops to the brewery, and much discussion was had regarding their Hop Development Program.

Charles Faram have been striving for years to improve not only the aromas and flavours of British hops but also make them a more viable crop in the changing climate. This includes looking to line breed in drought and disease resistance, a real blight on traditional British hops.

Ben was keen to get Bank Top involved in the program and Charles Faram wanted to trial more hops in finished products, so Ben took receipt of various hop strains and developed recipes to showcase each one. This led to the introduction of the Bank Top single hop ‘Brewery Sessions’ series.

Tester barrels of the brews have been sent to Charles Faram HQ in Malvern to be sampled at the grower’s meetings. They have been well received by the hop growers, able to try and taste the possible future for British hops and British Beer.

On the back of the Brewery Session Series, Bank Top introduced “Harlequin”, a 4.2% British Pale Ale single hopped with Harlequin which is a variety released commercially from the Hop Development Program.

Sweeney comments: “This was a standout for me in the first 5 of the series we ran. They have all been very well received, all being so different, and customers gave some genuine feedback.

It created an excitement around the brews that we hadn’t really experienced before.”

The brewery looked at introducing their beer in bottles quite a few years ago, bottling by hand using a 4 head gravity fed bottle filler. As this was a very time consuming and labour-intensive process it didn’t last long, and just wasn’t profitable.

In 2015 they had another go and again it was not that successful, however during the pandemic bottling was an absolute saving grace and the brewery’s only route to market.

“We ended up brewing once a week to keep our yeast strain alive,” said Ben, “and then sending the brew to be bottled. We later opened the shop two days a week and shifted more bottles than we ever thought possible. We now sell them in packs of 12 but they can be purchased individually or in gift packs of 3 or gift bags of 6.”

From a hygiene perspective, Bank Top’s set up is a simple and traditional one, with open top fermenters not being the easiest of things to produce bacteria free beer in.

Clearly sterility is the optimum goal and crucial in the brewing process as sweet wort (beer) is a dream environment for bugs to wreak havoc.

“Keeping our yeast strain clean for repeat re-pitching generation after generation is probably the biggest concern that comes to mind as it’s our highest single infection risk transferring from one brew to another,” says Sweeney.

“We had some issues a while back and not getting sufficient support from our current supplier, reached out to Dave Huyton at Christeyns Food Hygiene.

Dave was quick to return my call and insisted on coming down to see if he could identify the issue.

“This was simply not something we could ignore, the difference in support was crucial to our operations and after some discussion with the team here at the brewery, our next hygiene chemical order went to CFH and we haven’t looked back since.”

Sustainability is a big and ever-growing concern for breweries, and Ben is looking to implement solar panels on site later this year. The fact that CFH care about the impact of their products on the environment aligns with the brewery’s goals and driving to improve sustainability is a huge thing for the team. CFH trialled a new Keg Wash formula at Bank Top which the brewery now uses, only a third of the original formula is required yet it obtains better results.

Sweeney explains: “The formula seems to be more active in cask, lifting residue better. This is especially noticeable in some casks which have been out in trade and not seen for years. These come back in some horrendous states. To have fewer rejected casks after the cleaning cycle means less product and labour used in re-cleaning which leads to quite a saving over a year.”

“Our switch to Christeyns was seamless with Dave optimising our use of the

chemicals allowing us to reduce in some areas and then this latest switch to the new Keg Wash has, as I said, allowed us to save 2/3 on the product usage.

“Support with any questions has been second to none with queries answered swiftly and knowing that we can receive product quickly, when necessary, adds peace of mind.”

The future looks bright for Bank Top.

Ben is keen to grow the business but is equally aware that this is a challenge with the brewery producing solely cask ale. He therefore plans to introduce some keg ranges which should help drive growth, opening up new market sectors.

The products are heavily hand crafted and nurtured which adds to their uniqueness. It’s not push-button brewing,

far from it. Bank Top has been around for 30 years next year which is some feat in recent times with many breweries being bought up or closed. He plans on still being here in another 30 years providing international award-winning beers.

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LIQUID GOLD FROM LEITH

ARMED WITH A NEW BREWHOUSE FROM BREWSTAR SYSTEMS, A COMPANY REBRAND AND THE BREWING PROWESS OF ONE OF THE UK’S MOST RESPECTED YOUNG BREWERS, CAMPERVAN BREWERY IS PRESSING AHEAD WITH THE NEXT STAGE OF ITS EVOLUTION AND THAT MEANS MORE BEER FOR MORE PEOPLE IN MORE PLACES.

Looking back, starting out with an 8% Grapefruit Double IPA that was cask-only was probably somewhat naive! But the, shall we say, very select number of buyers said it sold really well and it gave us a platform to grow from.”

An early member of one of the UK’s finest beer destinations, Paul Gibson and Leith-based Campervan Brewery have grown and evolved immensely since those early brews. But one thing has remained constant and that’s creating excellent beers that people enjoy. And now a recent expansion is complete, their aim is to build on a newlyestablished core range and to get their beers in the hands of more people across Scotland, the UK and beyond.

The Campervan Brewery tale started as many great stories do - a garage, a 1973 VW Campervan (‘Olive’), a brew kit and a dream. After serious illnesses to his wife and daughter forced a career break, Paul Gibson evaluated his passions in life –beer, classic VW campervans, surf, the great outdoors, travel, food and family life – and began the Campervan Brewery to tie these elements together.

Brewing had been Gibson’s respite in these tough times, and after several promising years of both garage and transient brews in Olive, Campervan Brewery was opened in 2017 in Leith, Edinburgh. This was soon followed by Lost In Leith, one of the few specialist beer bars in Scotland catering to weird and wonderful styles from across the world.

With a passionate following, Campervan

is now recognised as one of Edinburgh’s (& Scotland’s) best breweries due to their strong core range and interesting array of special releases, from sour beers to imperial stouts. But Gibson, and his team, have worked hard to get to where they are now. “I was in a dead end job. I was living for the weekends and dreading a Sunday night of fear and the anxiety of going into my normal role,” he recalls.

“But campervans were a big passion. So I decided to take control my own fate and start up a business.

“Launching Campervan, probably about nine years ago, I was brewing out the back of the van on a 50L kit. I was fortunate early on that a couple of local producers supported me and got on board with the idea.”

One such supporter was the Royal Botanic Garden in Edinburgh. Working with them, Gibson would produce The Hoppy Botanist which pays tribute to John Hope, the 18th century botanist who introduced rhubarb to Scotland. This pale ale put a modern twist on traditional rhubarb crumble and custard using fresh rhubarb, crumbly oats and sweet vanilla pods to create botanical beer at its best.

“We did around 100 bottles and they all sold out within a couple of hours. People asked the question of how they could get it again so that planted the seed of thinking that maybe I’m on the right path here,” explains Gibson. “So I took on a unit in Leith eight years ago. We had the lease in January and we were up-and-running by March.”

Brewing would take place once every two weeks, producing around 3,000 litres each month. Following hot on the heels

At Campervan you get out what you put in at the end of the day,” Patrick Smith.

of their cask Double IPA was session IPA Leith Juice, which remains one of their most popular beers to this day. “I think the name resonated with people and also becase we were a new brewery. Thanks to the loyal support of customers that have become friends, we’ve been struggling to keep up with demand for it ever since, really.” Despite a new range of core beers in 2024, Gibson smiles and admits there “wasn’t a strategy as smart as having a core” early on. “We didn’t have the capacity to make lager, either, so it was a case of having a bit of fun, working with different producers and different ingredients. It was never just about the hops, yeast or malt. We were fascinated with lemongrass, coriander, different fruits and the like,” he says. “But as time went on, the demand for beers like Leith Juice meant it would have been very silly for us not have that in the fermenter all of the time.”

Along with Leith Juice, a 4.7% Session IPA featuring Simcoe and Cascade hops, other mainstays in the Campervan range include the 4.8% Leith Pils and the 4.5% gluten-free Extra Black porter. To coincide with the company’s recent rebrand, these core beers have been joined by two new additions in the form of Mango Mimosa, a new and improved mango Berliner Weisse, previously known as Mimosa.

Completing the core range is a low alcohol pale ale, Off-Piste Pale, full of refreshing grapefruit and lemon flavours. Complementing Campervan Brewery’s fresh new look is a commitment to the impact on their local environment with 2p from the sale of every can now being donated to Surfers Against Sewage– a campaigning charity made up of water lovers who protect the ocean and all it makes possible.

And production manager Patrick Smith is enthused by the ability to produce more beers in 2024 and beyond. “In 2022, we released maybe 15 limited edition and collaboration beers in keg and can. But in 2023 we did three,” he says. “So I’m excited that we now have an increased core range to offer but also, the capacity to make more season and one-off beers, too.”

That has been made possible thanks to the installation of a new brewhouse setup from BrewStar Systems. “Our old kit was a very manual 10 Barrel Kit. It was first thing that Paul bought, so we started off with that along with three open-top fermenters. Brew days were very labour intensive, generally needing two people for mashing-in,” says Smith. “You were looking at eight hours from mash-in to the end of the day and lots of things were outside the brewers’ control. So when it came to expanding, we have not just installed a new brewhouse but also upgraded the site, too.”

He adds: “We have opted for a threevessel kit from BrewStart Systems that can go for multiple turns. Double brews are essentially taking the same time as a single brew used to and the level of automation means we can easily go up to triple, quadruple and even stretch it further to 24-shifts if we wanted. We wanted flexibility with this setup so we opted for a combined kettle and whirlpool with a dedicated shell-andtube heat exchanger.

“This means that we’re not using the fourth vessel as a dedicated whirlpool vessel but we still get the benefits of being able to do hop stands at 78/80C on Leith Juice, for example, to get maximum hop flavour with minimal bitterness. And then on the other two vessels, the mash conversion vessel and lauter tun, were designed more about trying to maximize sugar extraction from our raw materials.”

The Campervan team opted for the BrewStar Systems setup following an extensive assessment of the options available on the market. “JT and Oliver from BrewStar have such strong industry knowledge and their automation offering with Fermecraft was a huge plus for us,” says Gibson. “This setup has enabled us to keep our brewery the same size and not have to move premises, which is a real bonus.

And the team at BrewStar Systems enjoyed working with Patrick, Paul and the team. Here, JT explains the process they undertook to ensure they could meet all of the requirements Campervan

had from their new setup.

“By providing Paul and his team with a three vessel brewhouse consisting of a mash tun, lauter tun and combined kettle whirlpool we gave the team to ability to brew twice a day to meet their growing demand with minimal impact on shift patterns ensuring no one has to work unsociable hours,” the explain.

“This configuration allows the brewers to experiment with processes and new styles with the ability to step mash and decoction mash through additional pipework between the mash tun and kettle.

“We also used this time to get an understanding of their output in terms of what packaging packaging formats they use and the splits for each. Through this we collectively identified an opportunity to save them some significant long-term costs by providing them with a fleet of kegs along with an automated keg washer and manual filling manifold to alleviate their reliance on one way keg rentals.”

DESIGN

During the design stage we utilise site drawing to ensure that not only that the equipment will fit on site but to also ensure that the layout of equipment maximises workflow through the site and maximise efficiency.

This starts at a high level with sketches on floor plans and then leads to our CAD team replicating the site in 3D, which helps visualise the space and any design considerations that can easily be overlooked.

Once the vessel dimensions were determined we produce a P&ID (piping & instrumentation diagram) to ensure all control loops and process flows that the brewers wanted were captured before the pipework design and port locations on the vessels are finalised.

This helps to minimise the pipe length required and hence reduce any losses as much as possible. These designs are then added to the 3D model where the system really begins to come to life. Once the P&ID has been finalised, it’s then passed onto our automations partners at Fermecraft in Australia where

they can then begin to work on building the MCC (Motor Control Centre) and HMI panel as well as coding the automated sequences and feedback loops based on the wide range of sensors incorporated into the brewhouse. Another benefit of us recreating the site in 3D is that we were also able to also design the steam and glycol pipework (right down to the support brackets on the walls) to within 500mm of the services. Not only did this dramatically reduces the installation time but also saved them a significant amount of cost by not having to rely on third party fabricators.

BUILD AND INSTALL

Once the designs have been signed off by the customers, typically after a number of iterations and reviews to finetune every detail, manufacturing then begins.

All vessels are made from the quality SS304 and SS316 stainless steel as per the customers’ requirements and to the highest standard to ensure that the brewhouse will hold up as well on its 1000th brew as it does on its first.

When manufacture is completed, the brewhouse and cellar is fully assembled at the factory and thoroughly inspected to ensure the welds and polish are all to standard ensuring no shadows or pits are exposed where bacteria can grow and lead to infections.

Once the inspection is complete the pipework and valves are all numbered up before being broken down, containerised and shipped to the brewery. By numbering all the valves and pipework, the mechanical installation of the brewhouse can be conducted by the brewers without relying on other third parties. It’s truly as simple as matching the numbers and connecting using a tri-clamp!

Not only is again reducing the reliance on other third parties but also saves considerable install time, the team at Campervan had the entire brewhouse installed themselves in less than three days.

During the manufacturing period, this was a good opportunity for the Campervan team to get the utilities in

place ahead of installation. Owing to the accuracy of the 3D model the connection points for the steam, water and glycol could all be determined accurately without the equipment being in situ. This meant that when the equipment arrived on site, it was almost as simple as a plugand-play with only the final connection between the Brewhouse/Cellar and the services needing to be completed, minimising the down time in production and getting the team producing beer as quickly as possible.

This simplicity follows through into the automations and sensors as well with much of the work being completed by the team, each sensor has its preallocated port location to ensure the sequences run as intended.

As this was one of the first installs we had an engineer from Fermecraft on site ensuring that everything ran smoothly however remote access features within the automations means that install and commissioning for the brewhouse can be completed with them on the other side of the world.

Fermecraft’s intuitive self-commissioning cellar feature was also utilised and allows the customers to bring their entire cellar online (including four legacy tanks retrofitted with this technology) in under an hour, a job that typically would require software engineers on site for a number of days to complete. This feature also gives the customers full control over their cellar automations for future expansions as they will be able to complete all of the commissioning themselves without having to rely on third parties.

Since its installation several months ago, production manager Smith has been busy getting familiar with the new equipment. And the expansion and install was a major project for the HeriotWatt graduate to have been involved in. “I knew Paul from my time studying at Heriot-Watt and I was working in Glasgow when he was going through his early journey with Campervan expanding the cellar.

“They were replacing their older opentop tanks and reached out to see if I wanted to join the team. That was some five and a half years ago and I became

It’s truly as simple as matching the numbers and connecting using a tri-clamp!

JT, BrewStar Systems

the second full-time employee in the process. We’re now up to 15 people and advertising another five or six positions, so it’s rewarding to see hard work paying off. At Campervan you get out what you put in at the end of the day.”

And looking ahead, Gibson is understandably excited about the road ahead. “There is so much passion in Leith when it comes to supporting small businesses. We’re proud to be part of the community here. I don’t think there’s many places that would have welcomed me rocking up in a campervan and brewing on a 50L kit in those early days. “The new setup will allow us to continue to cater for our local customers and also broaden our reach elsewhere, too. Not only that, we also have our new taproom which we want to see become something of a destination like our old one was.”

He concludes: “I am so proud of the new brewhouse and also of our team for working incredibly hard to make our rebrand a reality. My own brewing journey literally started with a love for travel in my trusty 1973 VW Campervan, so it is wonderful to see the brewery’s roots reflected in the new cans, packaging and merchandise. Our rebrand feels like the cherry on top following our brewery expansion and the opening of our taproom. We’re all set to take the next step!”

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THE STORY OF THE TRIPEL ALLIANCE

EARLIER IN THE SUMMER, THREE OF EUROPE’S FINEST BREWERS CONVENED ON LEWES, EAST SUSSEX TO BREW A SPECIAL COLLABORATION. MARK TRANTER, MILES JENNER AND YVAN DE BAETS STRIVED TO CREATE

A BEER THAT WAS DISTINCTLY DIFFERENT

TO ANY OF THE BEERS THEY BREW THEMSELVES. AND IN PRODUCING TRIPEL ALLIANCE, THEY DID JUST THAT.

Ialways feel this sense of child-like joy when a brewday goes to plan.”

He’s the decorated head brewer and managing director of one of the UK’s most long-standing, revered breweries but for Miles Jenner a successful brewday is always cause for satisfaction.

Because although Harvey’s Brewery is the oldest independent brewery in Sussex, one that’s been in the custodianship of John Harvey’s descendants since 1790, there is always the opportunity to work with new ingredients, and in new ways. And in the height of the summer Miles and his team, in the company of some special guests, had the opportunity to do just that.

Collaborations are one of the great

calling cards of the modern beer industry. They represent an opportunity to share knowledge, to inspire your peers, work with different ingredients and hopefully have some fun along the way.

And before Covid came crashing into people’s lives, Mark Tranter of Burning Sky Brewery and Yvan De Baets of Brasserie de la Senne were in town and a visit to Harvey’s and its head brewer Miles Jenner was on the cards. Over some glasses of beer in the brewery’s sample room, the trio mooted the idea of working together on a beer of their own.

The plan was simple, to make a beer that was entirely distinctive from anything they produced individually. And some four years since that initial conversation, the beer finally become a reality. “Brewers have always exchanged ideas – it is one of the delights of the industry - but the opportunity to brew together in this way and share a common passion is something very special indeed,” says Jenner. “It is proving a voyage of discovery for us all.”

Tripel Alliance was mashed in at the Bridge Wharf Brewery on the 19th July. The beer boasts Plumage Archer barley, spelt and oats providing a soft mouthfeel with underlying sweetness. 18 Carat Gold in colour, with a citrus and grape aroma, the beer’s multi-layered hop character comes to the fore.

These provided the base for a range of different German hops that encompassed a range of traditional and new varieties, all introduced at five separate stages. The hop bill provides new flavours on every sip while maintaining a rounded and lingering bitterness. And of course, the beer was brewed with Harvey’s spring water and yeast.

In concocting and brewing Tripel Alliance,

the trio of Mark Tranter, Miles Jenner and Yvan De Baets strived to make a beer that had characteristics of all three breweries while also being markedly different from any of their own beers.

“I was lucky enough that Yvan and myself have met a few times,” says Tranter. “We share similar thoughts about beer and have similar tastes in beer as well. And many years ago Yvan came to grace us with a brew at Burning Sky to produce our collaboration New Alliance.

“Yvan’s first stop in the UK is always a visit to The Royal Oak pub in Borough, London for a pint of Harvey’s Sussex Best and I knew how much a fan he was of that beer.

“I’m grateful that Miles has always been generous with his time and knowledge so when Yvan visited he was kind enough to welcome us to the brewery. So that’s really how this all started.”

And for Yvan, he needed little convincing when it came to making the trip to take part in the project.

“It was immediate! For me, it was like a dream,” he smiles. “I’m here like a kid at Christmas in this brewery. For more than 25 years Harvey’s has probably been my favourite brewery in the world.

“I’m a huge lover of British beers in general, I really admire them.

“In Belgium, lots of people do not really understand the beauty of those traditional beers, but I do love and admire them. And especially the way Miles is making his beer. He really is one of my beer heroes. So I’m I’m extremely grateful and happy to be part of this project.”

Deciding on the beer style was a democratic process but the key aim was to make something that was entirely distinctive from anything that Brasserie De La Senne, Burning Sky or Harvey’s brewed individually.

“I mean, we we did sort of throw it out for

The

plan was simple, to make a beer that was entirely distinctive from anything they produced individually.”

people,” says Jenner. “Mark decided that it would be based on a beer that we do at Harvey’s but with a twist. And Yvan came up with the hop grist using a mixture of old and new German varieties. And I knew that Mark was a great advocate of brewing with spelt.”

“Both Yvan and I like spelt and it’s something we use a lot of at Burning Sky,” says Tranter. “But we wanted to reflect the host brewery, which comes across the in the water and yeast profile. We might have some silly ideas but ultimately they end up having to sell it!”

The idea to make this beer was first mooted before the Covid pandemic but for Tranter, it’s definitely a case of better late than never. “We talked about this beer for a few years and then Covid happened and then the hangover of that meant we all have to play catch up and try and remember how to socialize,” he recalls.

“But we always wanted it to be a cask beer. I grew up drinking cask beer, Yvan loves cask beer and Miles has been making cask beer for longer than we should probably ask so it’s just a real joy to bring together three different breweries, but ones that such close

perspectives, too.”

Jenner adds: “I have a tremendous admiration for both Mark and Yvan’s beers and enjoy them whenever the opportunity arises. I feel that they both have brought something new to the table in the world of brewing.”

Something De Baets echoes. “I think among the many things that unite us is that we all have a clear vision of what our beers should be. We started with that vision and we continue having that vision. We are not here to follow trends but to make the beers we like, and then hope that people will follow us and like them too. It all starts with knowing yourself.”

In making this beer, a brewery as storied as Harvey’s has grasped the opportunity to work with different hops and processes than it traditionally uses in many of its beers. “I’ve never put so many hops into a brew as we have today,” smiles Jenner.

“And certainly not at the different stages that we’ve done with this beer. But combining those hops with oats and spelt, as well as Plumage Archer which goes back to 1905, you have a beer that is founded on a tremendous mixture of tradition and innovation.”

“I’m personally very happy that we

are here in the UK, brewing the British way with a wonderful yeast and those gorgeous open fermenters but also by using German hops,” says De Baets.

“These are actually the two main sources of my personal inspiration in beer. You could say it’s bizarre because British and German brewing influences me more than Belgian brewing. We have a very good mix of European brewing cultures here, and I’m confident the beer will be very interesting.”

And after launching at the Tripel Alliance beer festival in August, which showcased beers from all three breweries, the beer proved to be a predictable hit. If you’re unable to catch any of the remaining casks in the trade then you might have more luck with the end result of a potential return leg of this collaboration.

“We’ll have to return the favour and do a brew with Yvan in Belgium,” says Tranter. “That would be very exciting! adds Jenner.

De Baets says with a simple shrug: “Just name the date!”.

BREWHOUSE INNOVATIONS AND THEIR BENEFITS

IN THE WORLD OF BREWING, THE BREWHOUSE IS THE HEART OF THE BREWERY—A CENTRAL HUB WHERE THE TRANSFORMATION OF RAW INGREDIENTS TAKES PLACE. HERE, WE LOOK AT SOME OF

THE LATEST INNOVATIONS TAKING PLACE IN THIS SPACE AND MORE IMPORTANTLY, HOW YOUR BUSINESS CAN LEVERAGE THESE TO YOUR BENEFIT.

The brewhouse is where the foundations of the beer are laid, dictating the potential of the final product.

A well-designed and meticulously operated brewhouse ensures that the beer has the desired characteristics, from colour and clarity to flavour and aroma. The subsequent fermentation, maturation, and packaging processes can only enhance or preserve these qualities, but the brewhousearguably- defines them.

The brewhouse, as we know, plays a critical role in a brewery, acting as the engine room where raw materials are converted into wort, setting the stage for the entire brewing process. The precision and efficiency of the brewhouse operations are vital to producing consistent, high-quality beer. So let’s take a closer look at some of the businesses offering leading innovations in this essential, integral field.

CO2 RECOVERYTHE TIME IS NOW

In recent years, the brewing industry has faced numerous challenges related to carbon dioxide (CO2) supply: from shortages in 2018 and 2021, to rising costs, and wider concerns around the environmental impact of CO2 production. These issues have compelled many within the industry to consider futureproofing their operations by reducing their carbon footprint, becoming more self-sufficient, and gaining security over supply and affiliated costs.

SSV Limited are designers, suppliers and installers of brewhouses, fermentation tanks and all types of liquid processing equipment. And in their experience, the time is now when to become more self-

sufficient with subsidised CO2 recovery as SSV Ltd explain here.

CO2 generated during fermentation is a resource that can be recovered, purified and reused within the brewery, or sold on to wider industry.

As well as helping to reduce production costs and provide security over supply.

CO2 recovery from fermentation means a sustainable process overall, with lower emissions and a reduced carbon footprint, yet many have been unable to take advantage of this quality by-product, unable to access the technology due to the capital costs involved and until recently equipment only being available for larger scale operations.

But utilising the Industrial Energy Transformation Fund (IETF), alongside the CO2 recovery offering from SSV Limited that has been recognised by the grant, can provide the potential for those within the industry to become CO2 selfsufficient, for as little as 15%* (depending on the location and size of company) of the capital outlay.

“The IETF is a government grant that can financially support existing industrial sites to transition to lower energy/carbon futures, with the final round of funding opening in August/September 2024, explains SSV Ltd’s Kate Stevens.

“The grant aids in the purchase, installation, and operational setup of CO2 recovery systems (including costs associated for staff involved in the project), providing a maximum subsidy of between 50–85% of the overall costs.”

The partnership between SSV Limited and Hypro introduces cutting-edge CO2 recovery technology from Hypro to SSV Limited’s diverse product portfolio. These innovative, efficient, compact, and user-friendly CO2 recovery systems are

specifically designed for fermentationbased industries, crafted by globally recognized manufacturers, and supported by UK-based service teams. When combined with a successful application for the IETF, these systems empower breweries, wineries, cideries, and distilleries to achieve CO2 selfsufficiency, offering an impressive return on investment (ROI) while significantly reducing their carbon footprint.

The company’s expertise in bespoke installation ensures that the CO2 recovery systems can be tailored to fit any brewery setup.

The versatile skid-based units can be installed externally within a shipping container or internally, seamlessly integrating into existing cellar configurations to minimise disruption during the installation process.

Stevens adds: “The CO2 recovery plants are designed for durability and longevity, constructed from high-grade materials like 304 stainless steel contact parts.

“The liquid CO2 storage tank is made from low-temperature carbon or stainless steel to prevent rust and impurities.

“The system features EU built compressors, known for their reliability and ease of maintenance, with widely available spare and replacement parts.

“The built-in intelligence and simplified monitoring systems all built on Siemens control architecture oversee CO2 quality and manage the recovery process automatically, eliminating the need for a dedicated operator.

“This system can be seamlessly integrated into SSV Limited’s automation software, enabling automatic recovery at predetermined times during the fermentation process, tank transfers, and packaging.

“By utilising various control methods— such as predetermined timers, pressure control, or gravity monitors—SSV Limited maximises efficiency in line with the technology available at the customer’s site.”

The recovery plants are described highly energy-efficient, using as little as 0.17–0.24 kWh of electrical energy per kilogram of liquefied CO2, based on the

site’s climatic conditions. The design features fewer pumps than standard recovery units and includes built-in energy recovery, where the energy expelled during CO2 evaporation is recaptured into the customer’s existing cooling systems, further reducing net electrical input.

The captured CO2 is liquefied and stored at 16–20 bar, allowing the use of existing CO2 infrastructure without the need for additional high-pressure storage vessels.

A key advantage of this lower-pressure storage is the significantly reduced flashing losses due to a lower differential between storage and operating pressures, resulting in higher overall plant efficiency.

When purified liquid CO2 is needed, the built-in evaporator converts it into usable gas while recapturing any flashing losses.

The energy used in the evaporation process is not wasted; it is recovered and

reintegrated into the customer’s cooling systems, such as glycol or ammonia plants, allowing it to be utilised in other processes throughout the facility, like cellar glycol systems for tank cooling.

She continues: “SSV Limited, in partnership with Hypro, offers units ranging from 15 to 8,000 kg/hr of liquid CO2 recovery, producing hygienic, food-grade CO2 with 99.998% purity and minimal oxygen pickup.

“Beyond incorporating world-class technology from Hypro, SSV Limited provides a turnkey service covering sales, installation, integration, commissioning, and aftercare, all supported by UK-based service teams.”

“Adopting CO2 recovery systems with the support of the IETF grant presents a viable solution for breweries and other producers to mitigate supply issues, reduce costs—with the possibility of covering as little as 15% of the capital

BrewStillery makes it easier for breweries to diversify into distilled spirits and can be seamlessly integrated into existing operations – providing they have the additional space.

outlay—and enhance their selfsufficiency.

“SSV Limited’s tailored, energy-efficient, and technologically advanced systems enable breweries to leverage highpurity CO2 from fermentation, ensuring a secure and sustainable CO2 supply for future operations.

“With the final round of applications opening in August/September 2024, there is no better time to invest.”

WHISKIES, VODKAS AND GINS – FROM A BREWERY

While CO2 Recovery is one of the hottest subjects in brewing, so is that of diversification. But how can breweries leverage their existing equipment to distil spirits such as whisky, vodka and gin?

Briggs, a sister company of Ziemann Holvrieka, has developed the a new technology for this purpose, which makes it possible to produce a variety of beverages using common raw materials. Many beer brewers are broadening their range and are also entering the distilled spirits market with their own products. This is a trend that is becoming increasingly apparent. In the USA in particular, distilled beverages such as whisky, vodka and gin are challenging beer’s market share.

To support breweries in this process, the UK based engineering company Briggs of Burton offers BrewStilleries, an engineered solution that makes it easy for brewers to diversify into distilled spirits. A BrewStillery can transform ‚wash‘ (fermented wort) or beer into various spirits, making efficient use of their existing resources. Production can be flexibly adapted to demand, and producers can also develop new flavors. The system is seamlessly integrated into existing operations – providing they have the additional space.

BrewStillery makes it easier for breweries to diversify into distilled spirits and can be seamlessly integrated into existing operations – providing they have the additional space.

The Briggs BrewStillery uses a hybrid distillation process that combines the best of pot and column distillation processes.

The traditional pot still technology takes place in copper stills. The copper material, as well as the shape and size of the still, influence the taste, as a large proportion of the sulphur compounds are removed from the spirit during distillation. This can have a positive effect on the aromas. Depending on the spirit alcohol strength, either the ‚wash‘, beer

or new make spirit flows through different rectification columns.

This allows drinks with a higher alcohol concentration to be produced continuously and effectively. Each tray in a column corresponds to a batch distillation step. More trays are required for higher alcohol strengths.

The hot steam removes the alcohol and various aromatic substances from the wash at each bubble cap tray in the column. The result is a refined, highquality spirit that, after condensation, can be bottled or matured in wooden barrels. The US-based Spoetzl Brewery in Shiner, Texas, has recently installed a Briggs BrewStillery. In addition to beer, the brewery can also use it to produce its own ‚Shine‘ (legal Moonshine Whiskey). The distillation process there consists of a copper pot still and series of rectification columns. The brewery and distillery work closely together in the company, with both teams using the same raw materials – malt, yeast and water.

Working together Briggs of Burton are typically involved in the planning and construction of distillation systems such as this BrewStillery, while Ziemann Holvrieka typically provides the tanks and can support with installation.

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PEOPLE, PINTS AND THE PLANET AT HOBSONS BREWERY

WHEN

HOBSONS REVAMPED PART OF THEIR PACKAGING OPERATION, THEY WERE TOLD THEIR SPECIFICATIONS

“WOULD NEVER FIT”. HERE CRAIG WILSON OF ENTERPRISE TONDELLI EXPLAINS HOW THEY PROVED THE NAYSAYERS WRONG.

Henry Hobson is a fictitious character with a trade mark “coke” or more commonly called bowler hat.

It was after this character in a play called “Hobsons choice” that the Cleobury Mortimer based Hobson brewery was named after way back in 1993. Brewing the ‘Hobsons way’ has a common sense approach with attentiveness to quality, service and sustainability.

Sustainability and locality is a big part of what Hobsons stand for. All of the beers are brewed by local people, currently a close-knit team of 22 people using local ingredients with a backbone of sustainable technologies. With a wind turbine on site, not only are you enjoying great beer but it’s being produced by green energy; with the turbine generating one third of the electricity needed to create each bottle of Hobsons beer.

They can deliver cask, keg and bottle-conditioned beers directly to customers within approximately 50 miles of the brewery on a weekly basis, covering Shropshire, Worcestershire, Herefordshire, West Midlands and parts of Gloucestershire and Staffordshire. Hobsons put real effort into developing not just award-winning beers, but beers that will satisfy both the dedicated real ale fan and potential newcomers to real ale.

Some of their beers include Best Bitter, Town Crier, Twisted Spire, Dhustone Stout, Postman’s Knock, Old Prickly, not forgetting “Old Henry” and Champion Mild! A recent collaborative brew was launched with North Brewing to produce

Olicana, a punchy IPA with tropical fruit flavours and aromas with a complex bitterness.

Another interesting bottled product is “Shed”, an alcohol free beer with just 22 calories per bottle brewed in partnership with Błonie Brewery. Shed Ale is brewed to support UK Men’s Sheds Association, with a donation per bottle sold made to UKMSA.

With such a wide range of beers and increasing sales, Hobsons decided it was time to upgrade their existing bottling line with something faster but taking up the same space.

The addition of a new warehouse gave some opportunities in the reduction of manual handling and pallet movements. With some suppliers saying “it would never fit” Enterprise Tondelli took on the challenge to meet the goals of Hobsons Brewery.

Working very closely with their owner Nick Davis a plan was formulated, the clever people at Enterprise had some tricks up their sleeve and came up with a layout that defied the sceptics.

The project was carried out in two phases with phase one being the installation of a new counter pressure rotary rinser/ filler/crowner from Enterprise along with incorporation conveyors. The new filler had the same footprint as the old machine, but could produce twice as much. The machine is designed for the craft sector so it is simple to use and easy to maintain. Low oxygen pick up is always important, so the machine has double pre-evacuation to achieve less than 50 ppb. Some existing equipment was utilised and integrated into the project by Enterprise.

The filler was inspected in Italy by members of the Hobsons team and full training was given. Then installation and commissioning of the filler and first conveyors was carefully carried out by the Hobsons staff.

This rationalised the need for additional travel and external resources and ensured Hobsons had all the skills to run the machine.

Phase two was installed once the remote warehouse was built and ready for the new automatic depalletiser which was manufactured in Italy by Eurosistemi Srl, an Enterprise company. The high level all stainless steel machine allows short stack bottles with inverted trays to be depalletised in a very small space.

Bottles are automatically discharged at high level (+3,500 mm) single filed, conveyed outside the warehouse, across a pedestrian walkway and then vertically lowered into the bottling room.

To lower the bottles from high level to filler in feed height a pad type stainless steel lowerator was also supplied as part of the project. The conveyor system was also from Eurosistemi, with controls for this mounted in the depalletiser control panel.

Whilst the project at times posed some challenges Mr. Nick Davis said “We had several choices for the project, but Enterprise came well recommended by some of the brewers we know. We are pleased with the end result,

whenever there were difficulties Enterprise always tried their utmost to resolve the issues and help us. We made a good choice.”

Enterprise Tondelli has been working in the industry since 1977 and supplying equipment in over 40 countries. The Hobson Brewery bottling project is just one of the latest projects by Enterprise that has ranged in scope from nitro beer canning, high speed wine bottling and turn key beer bottling. Supplying canning lines 1,500 to 72,000 cans per hour , bottling from 600 to 60,000 bph and kegging lines too. This wealth of experience ensures Enterprise add something to all their projects.”

ADDRESSING THE CO2 CHALLENGE

THE JOURNEY TOWARDS CO2 INDEPENDENCE IS A TESTAMENT TO THE INDUSTRY’S RESILIENCE AND ADAPTABILITY. WITH A SIGNIFICANT NUMBER OF BREWERIES ALREADY ACHIEVING SELF-SUFFICIENCY, THE PATH AHEAD LOOKS PROMISING, EXPLAINS FREDERIK DEGN DALUM FRO MALUM BEVERAGE EQUIPMENT.

Not too long ago, craft breweries flourished across the globe, driven by passion and creativity, leading to many new and innovative breweries opening.

However, in recent years, a shadow has loomed over this vibrant industry. Rising energy, raw material and labour costs plus CO2 shortages have become an ever-growing burden while consumers cut consumption due to inflation eroding their income.

This cocktail is threatening the very existence of these beloved establishments. From the historic breweries to the newer ones, some have been forced to shut their doors.

Yet, in the face of adversity, a new chapter is unfolding. Skilful brewers are turning inward, seeking ways to optimise efficiency, yield and invest in sustainable solutions. Solar panels, a popular choice, now adorn many brewery rooftops, capturing the sun’s energy to power the brewing process.

Another popular solution is CO2 recovery technology, once an unattainable dream for many small breweries, has finally become a reality within the last couple of years.

This breakthrough allows brewers to reclaim and reuse CO2 generated through the fermentation process, significantly reducing costs, supply issues and lessening their environmental impact.

At Dalum Beverage Equipment we’ve developed and deployed over 60 craft-scale CO2 recovery plants of varying capacities across the globe, with a significant number gracing the landscapes of the UK.

The first to adopt this technology in the UK was Ramsgate Brewery. As the plant began to hum with activity, it quickly

became clear that this was not just a technological advancement, but a gamechanger. The success of Ramsgate Brewery paved the way, and soon the plants established themselves as proven and state-of-the-art technology.

Breweries have embraced the chance to market their beverages as 100% organic by highlighting their use of naturally sourced CO2 from fermentation for carbonation etc.

This recovered CO2, with its low oxygen content and its odourless, tasteless nature, is ideal even for carbonated water. We guarantee food grade CO2 according to ISBT, but the oxygen content measured by customers using portable analysers e.g. Orbisphere, Haffmans or Anton Paar in random samples in the recovered CO2 ranges from 6 to15 ppb, a purity that surpasses the standard food grade CO2 supplied by conventional industrial gas companies.

This is possible among other measures due to the patented Dalum rectifying CO2 condenser.

Eddie Gadd, the owner of The Ramsgate Brewery, puts it in his own words: “As it stands, we’re buying CO2 from the production of ammonia, which none of us knows anything about.

“We don’t know how they do it, we don’t know what’s in the gas, but we do know a lot about fermentation.

“We know what’s in there and we know it’s good because we put it inside ourselves, so if you look at the quality of CO2, not only are we letting this free source of it go into the atmosphere, it’s measurably better quality and it’s from a known source.”

For Dalum, recovering CO2 is about more than being environmentally friendly or avoiding eco-guilt. It’s also about crafting a closed-loop system that can dramatically cut or even eliminate

reliance on external CO2, liberating breweries from the grip of major gas suppliers.

This innovative system offers a significant breakthrough. Remarkably, eighty percent of our brewery customers achieve complete self-sufficiency right from the start, with many examples like Stewart Brewing of Edinburgh, an early adopter of both Solar Electricity production and CO2 recovery.

They are now looking to integrate Liquid CO2 production as a valuable co product, by further investing in a Dalums Cylinder filler, to fill cylinders with their surplus CO2, and Cromarty Brewing having to often halt their recovery plant, due to their storage tank being full.

Yet, the remaining percent encounter unique hurdles, often due to their production of soft drinks or distinctive brewing culture.

After installing the first Dalum Micro CO2 Plant in October 2023 Founder Kim Dalum visited Cromarty Brewing in August 2024 for a follow up on the new model and it has been operating for almost one year without need for vendor service or replacement of any consumables.

At Cromarty Brewing, sustainability is a key ingredient in their operations. They’ve installed solar panels on their roof, generating an impressive 50% of the energy they consume.

This has resulted in a favourable average cost of around 0.125p per kW, significantly enhancing their return on investment.

Witnessed by customers these CO2 plants consume well below 0.3 kW/ kg CO2 leaving Cromarty Brewing with a variable cost to produce 1kg of CO2 at about 0.04p to make it conservative. This compared to a previous cost at about 1.0 pound/kg.

Cromarty Brewing’s commitment to sustainability and efficiency not only sets them apart but also demonstrates the tangible benefits of investing in green technologies.

In the brewing world, it’s more than well-established that alcohol and carbon dioxide are both by-products of yeast

metabolising glucose.

Specifically, for every gram of alcohol produced, approximately 0.95 grams of CO2 is generated when brewing regularstrength beer, an almost perfect one-toone ratio.

This combined with knowing the alc. w/w % and annual volume gives you the potential volume to recover. We see yields from 50% to 75% and recommend calculation with 60% to be very conservative with the feasibility study. E.g. 10,000 hl/y with 6 v/v% results in a realistic CO2 recovery volume of 10,000*6*0.79*0.60 equals 28 tons CO2/ year in a quick calculation.

The journey towards CO2 independence is a testament to the industry’s resilience and adaptability. With a significant number of breweries already achieving self-sufficiency, the path ahead looks promising.

We know what’s in there and we know it’s good because we put it inside ourselves, Eddie Gadd

DALUM CO2 Recover y Plant

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• For breweries 1,000100,000 hL

• 60 plants operating globally

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HOMEBREW HERO JOHNNY HORN

AS A LONG TIME HOMEBREWER, JOHNNY HORN HAS NOW BEEN BREWING PROFESSIONALLY FOR SOME SEVEN YEARS. BUT PRIOR TO THIS HE EARNED HIS STRIPES IN THE WORLD OF BEER. HERE, HE TELLS US MORE ABOUT THOSE EARLY DAYS.

I’ve always loved craft beer and the brewing process. Every trip away always included a brewery tour, so when the opportunity came up to experiment with home brew kits, I went all in. Starting with four home brew kits; after the first kit, I was hooked.

My homebrew journey started at a (probably too) young age, mixing a few liters of apple juice with some yeast I picked up from the local bakery, fermented in a Tupperware in my mum’s airing cupboard. The sulfurous result probably helped prompt the gift of the classic Woodforde’s Wherry homebrew kit for my next birthday.

My interest in homebrewing developed along with my discovery of different beer styles, of which Belgian beers captured my imagination the most. The diversity of flavours and imagination of Belgian brewers was an inspiration, and I would try and replicate and then riff on those styles as time went on.

I recall my Belgian brother-in-law telling me about spontaneous fermentation for the first time and this blew my mind.

I soon set to try to replicate some of these extremely nuanced styles. My obsession with Belgian beers had reached its peak with the Lambic and Flanders Red styles. Stouts were my other obsession, especially Imperial stouts, given their massive flavours and room for adjunct expressions. One of my favourite recipes, and one that saw the most rebrews uses smoked malt for the entirety of the base.

This is a beer I have since rebrewed twice with Holy Goat Brewing (Goatsmoker & Goatsmoker 2024). I include the original recipe overleaf.

My first (somewhat) commercial brewing job was at the The Hanging Bat in Edinburgh, which has a 50l pilot kit in the back. My qualification to getting this job was dropping off a sixpack of various homebrews to the manager. Starting out on such a small kit made it quite easy for me to continue my homebrewing in a more professional setting. This gave me room to experiment endlessly and subject the beer drinking locals to the results. Such an opportunity solidified my destiny in pursuing my own brewery ventures.

“My obsession with Belgian beers had reached its peak with the Lambic and Flanders Red styles,” Johnny Horn

HERE’S MY BEER SMOKE MONSTER AKA GOATSMOKER

GOATSMOKER HAS BECOME ONE OF HOLY GOAT’S MOST WELL-KNOWN AND REGARDED BEERS, WITH THE 2024 ITERATION AVAILABLE NOW. HERE, JOHNNY HORN EXPLAINS HOW THAT BEER CAME TO BE.

Smoke monster is a powerful roast forward imperial stout utilising smoked malt as the entirety of its base malt.

Whilst this might sound like it would be too smoky, Weyermann rauchmalt is smoked with beech which is not so intense as to overpower a massive beer like an imperial stout.

In fact, it balances it quite nicely. Other smoked malts can lend interesting characteristics, for example, oak smoked wheat is a little woodsier and more intense.

Peated malt on the other hand, can be quite overpowering and the phenolic character does not always meld as easily into the base beer.

Layering various colours of crystal and chocolate malts, helps to create deep complex flavours with the black malt laying the deepest layer of ashy burnt flavour, which is perfectly suited to this beer.

A blend of muscovado and demerara sugars will help to achieve the desired OG whilst adding rummy raisiny flavours. The mash temperature should be towards the higher end of scale here, as the heavy use of sugars to gain gravity points will otherwise also dry the beer out too much.

Johnny Horn, Holy Goat Brewing

SMOKE MONSTER

12% ABV

SG 1.147

FG 1.056

If amounts are specified, it’s based on a 20l batch size

Malt Bill

6kg Weyermann Rauchmalt

0.6kg Crystal T50

0.6kg Dark Crystal 120

0.6kg Pale Chocolate

0.6kg Chocolate

0.6kg Flaked Barley

0.25kg Black Patent

3kg Muscovado and demarara sugars (boil addition)

Mash – 69C – 90min 18l water (2kg/l)

Sparge 75c 17l water. Collect 26l wort around 1.065sg

Boil – 180 Min

Boil Hops

180 mins – 50 ibu addition of high alpha hop

10 min Yeast Nutrient

Yeast

US05/WLP001- 4 sachets

Fermentation

Pitching temperature should be below 19C and allow the fermentation temperature to rise gradually to 22C. Once fermentation is complete, crash and package in whatever method suits.

Water

We aim for 100ppm Ca, 150ppm Cl and 80+ppm Na for Imperial stouts. We also use bicarbonates to keep our mash and . 5.3 mash, 5ph boil.

Equipment

Fermentation temperature control- help you keep that fermentation steady Oxygenation equipment. The yeast will likely need help to attenuate fully.

QUALITY FOR PROFIT

IT IS IMPERATIVE THAT QUALITY IS BUILT INTO THE WHOLE PROCESS FROM RAW MATERIAL PURCHASE TO THE BEER IN THE CUSTOMER’S HAND. HERE, TIM O’ROURKE OUTLINES SOME OF THE WAYS YOU CAN ENSURE JUST THAT.

Today’s brewer has a lot to worry about. You have staff, costs, the supply chain and profitability. Profit largely depends on sales supplying the customers with beers they want to buy at an acceptable price.

Customers expect good quality which meets (or preferably exceeds their expectation). It takes a long time to build up a reputation for great tasting beer, but with a few bad batches, reputations can be lost in an instant.

Quality must be built into the whole process from raw material purchase to the beer in the customer’s hand. Every step must be checked and tested (tasted) to make sure quality is maintained. It is usually not possible to rectify a problem in the finished beer.

BREWING MATERIALS

Great beer starts with great brewing materials supplied by reputable suppliers

Water: Brewing is made up of 95% water and its quality will have a profound effect on beer flavour.

Mains water is treated with chorine and if not removed will react with amines from malt and yeast to produce a medicinal/ chlorophenol taint.

Water contains dissolved mineral salts which can affect taste and alkalinity (not the same as pH) requiring water

treatment to balance the salts.

ACTION: Install a carbon water filter to remove chlorine, check water analysis from water provider or Murphy and Sons to adjust pH and mineral composition to meet specification for each beer style, taste and record brewing water quality/ taints before each brew.

Extracts: Malt and adjuncts are supplied to an agreed specification. Old and poorly stored cereals acquire a rancid stale flavour.

ACTION: Store safely in dry clean designated space; check cereal aroma and taste before use, compare received analysis with specification.

Hop and hop products: Supplied to an agreed specification. Old cone hops can have a cheesy stale flavour and lose aroma and bitterness.

ACTION: Store hops cool and use promptly particularly opened bags; smell, taste and reject stale hops.

Yeast: The largest source of microbial infection requiring careful monitoring.

ACTION: Check yeast quality and microbiology or use fresh batch for each brew.

Process aids: Taints can be introduced into beer through any addition of adjuncts and process aids such as gases; filter aid and finings as well as carryover of cleaning chemicals, and they should be inspected and monitored before use.

BREWING & FERMENTATION PROCESS

Milling: Fine grind can result in harsh beer aftertaste due to extraction of polyphenols.

ACTION: Control husk content in the milled malt; manage selection of coloured malts and adjuncts noting their contribution to flavour.

Mash Conversion & Separation – Sets the alcohol strength of the beer and

determines the availability of fermentable sugars and amino acids for subsequent fermentation.

ACTION: Monitor mash temperatures, times, pH, gravity and wort clarity throughout the mashing and run off process.

Wort Boiling – Extraction of hop compounds and removal of unwanted volatiles

ACTION: Careful control of boiling times particularly rate and time of hop additions; effective boiling requires bubble formation (nucleate boiling) to ensure vigorous boil with clean heating surfaces; avoid excess burning on of wort resulting in caramelisation on heating surfaces.

Fermentation – Conversion of sugars to alcohol and production of metabolic flavour compounds.

ACTION: Control yeast quality at pitching (yeast count & viability); measure temperature and fall in Present Gravity throughout the fermentation (at least every 24 hours) and compare against the standard fermentation profile; cool at the end of fermentation and remove yeast to avoid yeast autolysis and development of “meaty” flavours.

Warm Maturation – Raw fermentation flavours particularly diacetyl (VDK) and aldehyde are reduced by yeast.

ACTION: Monitor green beer flavours for diacetyl reduction; To check on diacetyl flavour a sample of beer must be heated to 60C for around 30 minutes (to convert acetolacate to diacetyl) before being cooled and tasted; Hold beer cold (at packaging temperatures) at the end of maturation and remove tank bottoms to avoid yeast autolysis with development of “meaty” flavours.

Packaging – Even if the beer in the bright or racking tank tastes alright, it may be spoiled by any taints picked up from the container, chemical carryover and oxygen pick up during operations.

ACTION: Check each batch of packaging containers for taints on delivery (this can be by rinsing with clean deionised water and tasting); Check each container smells fresh and has been fully cleaned before filling.

Control packaging process to minimise air (oxygen) pick up; Back pressure with CO2 or nitrogen; Fill container under counter pressure; Avoid foaming use “black” fill for bubble free filling; Monitor fill levels to control head space as underfills have higher dissolved oxygen resulting in staling; Store cool and drink promptly to avoid staling.

All these checks should be included in a quality testing programme routinely implemented by the brewing team.

HOW TO MEASURE QUALITY

There is a full range of analytical techniques available to measure every aspect of materials and brewing quality from volatile compounds, fermentable sugars, yeast health, but most techniques require time and resources that smaller scale brewers don’t have. The final check on beer quality is taste, after all, that is why the customers buy it

in the first place. Everyone can find time to taste a beer.

Every brewer tastes his beer before dispatch in what is usually described as a “trueness to type test” to decide if the beer is “OK” to send out or not, although essential in ensuring poor quality beer does not enter the supply chain, it does not highlight minor off flavours or trends which impact on quality and consistency.

This final quality check should be supported by a thorough tasting of the beer to determine overall quality and highlight trends. This is often accomplished using a Flavour Profile shown below.

The Flavour Profile panel should meet at least once per week and ideally include team members from across the business. Every brew should be evaluated, and results recorded. A good way to compare data is by using a spider diagram which can highlight unwanted flavours and trends.

Results from the Flavour Profile show the intensity of individual flavour compounds in the beer along with the quality rating which can be used to make necessary adjustments.

Recognising the individual components allows for changes in materials (such as increasing bitterness, add more hops) or reducing diacetyl by controlling times and temperatures of warm maturation.

Suitable for brewers wishing to experiment

An ideal yeast for American- and European-style lagers, as well as the light lager styles of Asia and Australia; and the latest innovative India Pale Lager. Also suitable for adjunct based lagers, and rice lagers.

Apparent attenuation: 78-85%

Fermentation temp: 10-13°C | 50-55°F

Flocculation: High

Alcohol tolerance: 10%

Aroma & Flavour

Crisp brews perfectly clean, well-balanced lager style beers with a dry finish and high drinkability. This yeast ferments efficiently resulting in little to no residual sugars in the beer, giving a crisp, dry finish and a clean aftertaste. It is the perfect yeast for lager brewing aficionados and experimenters.

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SETTING UP A TASTING PANEL.

Setting up a Flavour panel is not difficult as most people in a brewery enjoy beer, and it gives an opportunity for people who work across the business to meet and often through social discussions exchange valuable information. Meeting together to taste beer is also good at encouraging team building and inclusion. To be effective an ideal panel should consist of a minimum of 5 people who can meet regularly at an agreed time. Different individuals have different sensitivities to flavour compounds and having several tasters ensure all key flavours are recognised. Having multiple tasters helps to maintain consistent results.

Tasting is a very individual process and each of us register and perceive specific flavours differently, it is therefore essential that the taste panel members receive training to help recognise the individual flavours found in beer and to develop a common lexicon of flavour terms.

Several companies offer flavour training courses and can supply flavour compounds which can be added to your beer as a flavour spike to help character recognition of the individual flavours. It is also recommended that the panel members receive a refresher course once or twice a year.

BEER IN TRADE

The brewers’ job is not finished until the

FLAVOUR FILE FOR TYPICAL FLAVOUR CONSTITUENTS IN BEER

beer is in the customer’s hand. Checking beer quality/taste throughout its shelf life and how well it is selling in trade is an important part of the brewers’ job and supporting the landlord and bar staff can add value to your brand. Only by brewing consistently great quality beer will you have the confidence to answer the vital question: “will you have another?” Good quality consistent beers drive sales and increased sales drive the profitability of your business. It’s all about the taste.

I would like to acknowledge FlavorActiV for their information & support in this article.

INNOVATIVE SOLUTIONS ARE THE FUTURE OF BREWING

EXPANDING PRODUCTION CAPABILITIES THROUGH CAPITAL EXPENDITURE IS INCREASINGLY LESS FEASIBLE FOR MANY BUT THERE ARE OPPORTUNITIES OUT THERE. HERE ALEKSANDRA JAWORSKA, MARKETING MANAGER AT WHC LAB, EXPLAINS MORE.

It is my belief that 2024/2025 will be important years for the brewing industry to explore different ways to increase the efficiency of the brewing and fermentation processes.

“Instead of increasing the production capabilities by traditional expansion, via CapEx spend, there are a number of ingredients being launched that are implementing optimised solutions,” explains Philip Woodnutt, technical director at WHC Lab.

A NEW HORIZON

One of the most significant advancements in the brewing industry comes from the hops sector with the introduction of Spectrum and Incognito by Barth Haas.

These products allow for hop additions in a manner that substantially increases yields while reducing tank turnover times. What’s remarkable about Spectrum and Incognito is their ability to maintain the full dry-hop flavour in beer, making sure that the push for efficiency does not come at the cost of quality.

Alex Millhouse-Smith at Barth Haas, emphasises the significance of these innovations. “With Spectrum and Incognito, you can make hop additions to the Whirlpool (Incognito) or dry-hop (Spectrum) in a way that achieves a substantial increase in yields, and a reduction in tank turnover times, while maintaining the full dry-hop flavour in your beer.

The products are designed to maximise efficiency, stability and cut down tank turnover times significantly, all while preserving the rich, hop flavour in beer.”

THERMOTOLERANCE IN YEAST

As we look towards 2025, another critical development in the brewing industry is the introduction of thermotolerant yeast strains. WHC Lab’s goal is to introduce yeast products that benefit breweries of all sizes, from the smallest nanobreweries to large-scale production facilities.

Our purpose is to not only support the brewery environmental sustainability goals and reduce costs but also to improve their operational efficiency. “Having worked with WHC closely over the last couple of years, we’re always eager to see what yeast they’re going to release next” says Alex Hill, director at Green Duck

Thermotolerant yeast strains have been implemented in the distilling industry for a number of years because of their increased fermentation kinetics and the reduction of energy consumption. Thermotolerant yeast strains improve fermentation speed and decrease the conditioning period, meaning the overall tank time in the brewery is significantly reduced. Therefore, increasing productivity over the course of the year while decreasing production costs such as chilling.

Among the frontrunners in this category are Mango Madness and High Voltage, both of which are engineered to thrive at higher fermentation temperatures without producing the off-flavours typically associated with such conditions. February highlighted the release of a pair of dried yeast strains: Mango Madness and High Voltage.

They are both thermotolerant yeast strains, meaning they operate at much higher temperatures than normal brewing yeast strains. What’s more, neither of them produce any off flavours associated with higher temperature fermentation. High Voltage is designed for brewers aiming for a clean-tasting beer across a variety of styles, from Lager, West Coast IPAs, Stouts, and Red Ales. Its optimal operating temperature is in the 30-35°C range.

It offers the potential to experiment with cooler fermentations for an even cleaner profile. Our trials show that using this thermotolerant yeast reduces fermentation and conditioning times by an average of 30% compared to clean ale yeast strains such as LAX, and well over 50% compared to traditional lager yeast fermentations.

MANGO MADNESSTHERMOTOLERANT IPA YEAST

On the other end of the flavour spectrum is Mango Madness, the counter opposite

of High Voltage in that it is used in styles that call for a more expressive yeast strain and high levels of biotransformation. It is particularly good for NEIPA style beers, or any beers with a high hop charge. The thermotolerant yeast excels in the 30 C temp range and has a high haze stability. It also allows dry hopping at higher temperatures. It’s perfect for both standard and high gravity brewing as the fermentation time is severely reduced.

A recent trial brew in a local brewery that was producing a 1.080 gravity DIPA, in which they would normally use our Saturated yeast, the fermentation time was reduced by 50%.

The full fermentation was completed in less than 72 hours, with a lower pitch rate than normally used. The thermotolerant yeast also allows dry hopping at higher temperatures.

Alex Hill, director at Green Duck, reflects on his experience using a thermotolerant yeast: “The addition of High Voltage to our brewhouse has been nothing short of

revolutionary for us. As long-time users of clean West Coast yeasts such as LAX, High Voltage perfectly replaces this. From a flavour perspective, it’s extremely clean, really allowing our hop-forward beers to shine, with great flocculation for cask beers.

“High Voltage really adds value to our business when we look at processes, extremely fast fermentations reduce tank time, giving us the annual equivalent of a 40% uplift in capacity, for no extra cost.” Hill continues, “As well as assisting with my brewery throughput, High Voltage has shown it is a versatile yeast, capable of producing crisp lagers, clean WCIPAs and beyond. It’s great to have such a general purpose, robust yeast on site to keep up with the many challenges of running a brewery.”

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