The Brewers Journal January~February 2021, iss 1 vol 7

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

JANUARY~FEBRUARY 2021 | VOLUME 7, ISSUE 1 ISSN 2059-6669

DEYA Crafting a community in Cheltenham

62 | MALT: MELANOIDIN AND ITS ROLE IN YOUR BEERS

68 | HOPS: CHANGES IN THE NEW ZEALAND MARKET

81 | YEAST: TIM O’ROURKE TALKS STRUCTURE

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HERE’S TO 2021

T

he way breweries and wider

In the most challenging and uncertain of

hospitality have adapted

circumstances, another known known is

and overcome during this

that the quality being produced by our

annus horribilis is extraordi-

breweries has been simply awe-inspiring.

nary. As we look forward to a

So here are some that have stood out in

better 2021, here is a (very brief) snapshot

recent months. It’s by no means definitive

of the beers that I’ve enjoyed during the

but simply a brief glance at some memo-

last 12 months.

rable beverages.

To paraphrase the United States Secre-

It took me until July to try my first beer

tary of Defense Donald Rumsfeld: “There

from South London’s Drop Project in the

are known knowns; there are things we

form of Cruiser, an American Pale Ale.

know we know.

A beautifully soft showcase of Citra and

LEADER

Simcoe. I had one and then another.

brewersjournal.info

“We also know there are known unknowns;

I then also returned to it later that month

that is to say we know there are some

at the start of a sickening day where the

things we do not know. But there are also

Premier League status of my beloved

unknown unknowns—the ones we don’t

Aston Villa Football Club hung in the

know we don’t know.”

balance.

In this most unusual/unprecedented/

The hostelry where I watched Villa hang

crazy* of years (delete as you see fit), it

on to top flight status (thanks to a 1-1

seems that those famous words could

draw away at West Ham) unfortunately

all be applicable in our lives at certain

didn’t offer such delights so a lengthy

junctures during 2020.

session on pints of Estrella, coupled with

We’ve all had to learn to adapt to new

an empty stomach, would result in an

ways of living and working pretty quickly

almighty hangover. Still, UTV.

during the last year, and in some instanc-

It would have been a different affair had

es only had weeks to prepare and adjust.

Exeter’s Utopian Brewing been on tap.

But as 2020 drew to a close, and espe-

For a brewery still in their formative years,

cially where hospitality is concerned,

they’ve become a byword of quality

some decisions have had to be made in

thanks to the expertise of head brewer

days, sometimes even hours.

Jeremy Swainson.

These changes have obviously impacted

Reliability in a brewery’s output is a real

the viability of many businesses during a

quality and Utopian’s lagers have that in

traditionally buoyant time of year, along-

spades.

side the countless members of staff that would neither know if they’re coming or

That level of consistency is also some-

going.

thing Cloudwater boast. They have

Hospitality has been unfairly targeted

been incredibly prolific, complementing

during this pandemic. For the sane of

a superb range of hop-forward beers

mind, that’s a known known. But it’s also

from pales to TIPAs, with delicate lagers

something that would take up the whole

and decadent, rich imperial stouts. Of

of this edition if we were to continue

the latter, My Continuous Improvement

discussing that particular dialogue.

#4 - Chocolate Orange, was the liquid equivalent of a Terry’s Chocolate Orange.

Instead, at this moment, I think it’s im-

Oily, viscous, joyous.

portant to take a step back and appreciate simply how well the industry has

Brick Brewery of London knocked out

performed in this past year.

countless excellent sours, Double IPAs, American brown ales and every style

JANUARY~FEBRUARY

2021

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3

in-between with such a casual approach

beers across the style spectrum this year,

it should be outlawed. Seriously, check

their lagers has really impressed as have

out their latest releases if you haven’t yet.

their California IPAs. It looked as if they would sign off on 2020 with the popu-

Lost and Grounded Brewers of Bristol

lar annual Caribbean Chocolate Cake

showed once again why consumers trust

launch. But no, just a trio of beautiful BA

their output, regardless of the type of

milk stouts followed to boot. Relentless!

beer put out. Autumn Protaganist, a 4.4%

Visiting Verdant in Falmouth during sum-

bitter, Oktoberfest bier The Forest Drift

mer offered up a semblance of normality

and Big Thaw 2, an IPA collaboration with

and trying their latest releases in the

Burnt Mill showcased their aptness at

team’s impressive new home was a real

brewing what they want, when they want,

pleasure. However, it was the enthusiasm

to stunning effect.

of head brewer James Heffron towards

The same can be said for Reece Hugill

their classic Headband pale ale that

and Donzoko. His Northern Helles is

stuck with me and I’ve continued to seek

much-loved but in 2020, additions such

it out as much as possible.

as Endless Graft, Garden Bier and a number of mixed ferm saisons have demon-

A more recent release, Degrees, is a

strated his outstanding brewing ability.

collaboration with Deya of Cheltenham. A most excellent DIPA, offering up Amarillo,

One initiative, a movement, that tran-

Loral, Citra and Simcoe that could easily

scends beer is Black is Beautiful. Started

be a desert island beer.

by Marcus Baskerville, the founder of San

And like Verdant, Deya have a fantastic

Antonio, Texas-based Weathered Souls

new brewery to call their own. The cover

Brewing Co, it’s a collaborative effort

stars of this very issue, they’ve gone

amongst the brewing community and

from strength-to-strength with hop-for-

its customers, which attempts to bring

ward pales and IPAs as well as lagers

awareness to the injustices that many

and mixed ferm releases. But it’s Steady

people of colour face daily.

Rolling Man that is a comfort blanket like

At the end of 2020, nearly 1,200 brew-

few others. An exceptional expression of

eries have been involved across 22

a hazy, hoppy pale ale.

countries globally. One such brewery is Mondo Brewing Company of Battersea.

Something the team at North Brewing in

Their take on the 10% imperial stout was

Leeds know a lot about too, with recent

conditioned on cacao nibs and coffee

NZ IPAs such as the the 7.0% Somehow

beans, resulting in a thick, luxuriant brew.

Lose Glass and the punchier NZ DIPA with Parrotdog both stopping me in my

Elsewhere in London, Tottenham’s Pres-

tracks. Excellent brewing and an exciting

sure Drop also turn their hands to a raft

2021 ahead as the outfit settle in to their

of styles and the team’s forte is in soft,

new home in Springwell.

pillowy pales and IPAs. Welcome To The

Another business that will have a new

Internet, an 8.5% DIPA brewed exclusively

home next year is Hackney Brewery. With

with Mosaic, is a truly excellent beverage.

their first taproom, patrons will be able to

Geographically close, but at the other

enjoy beers such as Millions of Cherries,

end of the alcohol spectrum, Beaver-

a cherry and lemon thyme sour. Wonder-

town’s Lazer Crush is the brewery’s foray

ful stuff.

into no and low. At 0.3% it lacks the booze

Special thanks also to Marius Andrici,

but it’s full of flavour. Lovely!

owner of West London-based bottleshop A Pint of Hops, where many of these

10 minutes up the road are Signature

beautiful beers were imbibed.

Brew who continue to impress, with Studio Lager tasting better than ever. Their

I wish everyone a prosperous new year

work with, and support of, the hospitality

and can’t wait to see where the brilliant

industry during a testing 2020 should be

world of brewing goes next.

applauded, too.

4

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JANUARY~FEBRUARY 2021

In Finchampstead, Siren’s rate of output

Tim Sheahan

astounds. Producing, give or take, a 100

Editor

BREWERS JOURNAL

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JANUARY~FEBRUARY 2021

CONTENTS

Brewers Choice Awards | 2021 The full lowdown on the Brewers Choice Awards

19

Dear John The essential role hospitalty plays in the economy

22

Comments Market trends - Sidel look ahead to 2021 Effective working - Points to consider On-trade - Advice for landlords Packaging - The role of corrugated cardboard

24 26 31 34

Trending | US Beers Why it’s a good time for fans of US brews

36

Brewery Tour | Deya The evolution of Cheltenham’s Deya

40

Focus | No and low The rise and rise of no and low ABV beers

49

Meet The Brewer | Simple Things Fermentations How Phil Sisson found his calling in Glasgow

54

Sector | Sales Get your brewery in shape for a buoyant 2021

58

Ingredients | Malt Melanoidin malt and its role in your beers How Bere Barley is making a comeback

62

Ingredients | New Zealand hops Hop Revolution bringing choice to UK brewers

68

Ingredients | Fruit additions How fruit can elevate your next beer recipe

72

Science | Yeast An in-depth look at the structure of yeast

81

68

Ingredients | Hop Revolution

The phyisical and distribution landscape for New Zealand hop growers is changing, and it’s good news for UK brewers.

40

CONTACTS Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592

Brewery Tour | Deya

Cheltenham-based Deya continue to go from strength-to-strength and 2021 is looking no different.

Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

SUBSCRIPTIONS

36

The Brewers Journal is a published six times a year and mailed every January, March, May, July, September and November. Subscriptions can be purchased for six issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@rebymedia.com

UK & IRELAND £29 INTERNATIONAL £49

Trending | US beers

For both the trade and consumers, it’s a great time to be a fan of excellent US beers.

22 Dear John

John Keeling looks ahead to a brighter 2021, and outlines his committment to the hospitality trade.

The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification.

Please contact the advertising team for full details of this service. The Brewers Journal is printed at Manson Group, St Albans, UK.

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal ISSN 2059-6650 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. 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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M U N TO N S . C O M

NORTH BREWING CO EXPANDS WITH NEW SPRINGWELL SITE

N

orth Brewing Co is creating new jobs, significantly boosting capacity and building a new 500-seater taproom with the opening

of its new site in Springwell, Leeds.

The brewery, founded by John Gyngell and Christian Townsley in 2015, has expanded in a bid to cater for the ever-increasing demand for its beers.

The centrepiece of the new Springwell facility is a 50HL brewhouse from Gravity Systems. Alongside the company’s existing site in Sheepscar, Leeds, the team expect to output some 16,000HL in 2021.

However, there is the potential to output at least double that again with the addition of extra FV capacity.

A new canning line, to be installed at Springwell, will boost North Brewing Co’s packaging capabilities while a 500-seater

explained. “It has been really difficult and

in March of this year, then everything

taproom will offer drinkers a new destina-

you find yourself firefighting on a daily

changed,” he recalls. “We paused for a

tion to enjoy the brewery’s beers.

basis.”

moment but then knew we had to crack

North’s new facility will complement its

He added: “We managed to convert

to make more beer and that wasn’t going

existing premises, a site that will now host

many of the bars to bottleshops, which

to happen if we stood still.”

mixed fermentation, small batch, and

helped us. But the changing restrictions,

barrel-aged projects.

and the addition of the 10pm curfew was

With an ambitious project nearing com-

To realise the new Springwell brewery,

a real killer for a lot of hospitality.

pletion, Townsley is excited about the

North has worked with the West York-

“There was zero help and it was a real

road ahead.

shire Combined Authority to leverage a

stranglehold for businesses like ours. So

“It’s been hard work but, to be honest, I

Business Growth Programme Fund.

to see the support come through, be it

think it’s helped save my sanity,” he ex-

online or click and collect, has had John

plains. “But now, we can look forward to

North committed to create seven new

and I in tears.

having more of the team under one roof,

jobs through the fund, six of which are

“It means the world to know you have

and to make more beer too.”

already on board while additional team

that connection with the community. It’s

members are soon to be recruited.

very humbling.”

Christian Townsley, the co-founder North

Despite the unprecedented nature of

“I hope that, by showing a company like

Brewing Co, says 2020 was a year of two

2020, both Townsley and Gyngell, knew

ours can grow, we can show everyone

parts.

they had to press on with the project that

there’s still much to be positive about,

“On our bar side we’ve been fighting for

was some two years in the making.

that there’s a light at the end of the

our lives, it has been horrendous,” he

“We had pretty much signed the lease

tunnel.”

on. We’ve expanded because we needed

He adds: “It’s been a challenging year for everyone.

brewersjournal.info

JANUARY~FEBRUARY

2021

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11

YAKIMA CHIEF HOPS LAUNCH FARM TO PINT

NEW ANALYSER PROMISES TO BECOME BREWER’S “BEST FRIEND”

Y

akima Chief Hops has announced the launch of a special beer project, Farm to Pint, beginning in 2021.

The series will feature new beers throughout the year, each brewed in collaboration with a different family hop farm and local European breweries.

For more than 30 years, Yakima Chief Hops has made it their mission to connect the multigenerational family hop farms of the Pacific Northwest with the finest brewers across the globe.

A new high-tech analyser can provide all

Inspired by this connection, and the incredible process that it takes to make beer

the necessary data for quality control of

from the ground up, YCH has created the Farm to Pint Project.

the brewing process from extraction to

“Farm to Pint is a literal translation of our mission statement at YCH and a chance to

bottling in three minutes.

help build lasting relationships right across the supply-chain,” said Luke Kulchstein, European marketing lead at YCH.

The BeerFoss FT Go on Foss-quality

Starting in 2021, YCH will feature six different Farm to Pint collaborations, brewed

FTIR technology, anyone in the brewery

every other month. The breweries are hand selected by YCH and each one is part-

can now provide reliable data for deci-

nered with a different hop farm from their grower network.

sion-making and better control of every

The growers and YCH Sensory Team will decide which hop varieties and field lots

batch.

will be used, while the brewery determines what they will brew.

After a quick run to the lauter tun or fermentation tank users simply insert the FOSS filter in the Foss sampling cup, press start on the touch-screen and the instrument will measure the selected sample type: wort, fermentation or beer.

All results are delivered simultaneously and parameters available include pH, direct alcohol measurement, density and extracts.

“Taking the best of our experience from years of undisputed leadership with our fourier transform infrared (FTIR) technology in the wine industry, FOSS is excited to The single farm lots provided will be offered exclusively to the participating brew-

take a front-stage position in the brewing

ery, making each collaboration brew a truly one-of-a-kind Farm to Pint beer.

industry with its newly launched tool to

The Farm to Pint Project is one of the first beer collaborations that offers hop grow-

support the whole brewing process, from

ers the opportunity to personally share their vision on a great beer and select the

grain to bottled beer,” the company said.

exact hops to be used.

Powered by technology, data recording

Believing that the relationships between hop growers and brewers are as sacred

functions and digital services ensuring

as the beers they brew, YCH aims to celebrate this connection with the release of

a worry-free experience, BeerFoss FT

Farm to Pint beers throughout the year.

Go aims to become the “best friend” of

Yakima Chief Hops invites brewers and beer drinkers alike to experience these

today’s dynamic craft brewers, giving

unique beers that showcase some of the best hops of the 2020 harvest.

them the knowledge to become better

The first beer series release is expected to be at the end of February 2021, featur-

brewers while creating the next batch

ing Carpenter Ranches & Pressure Drop Brewing in London, UK.

with pride!

12

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JANUARY~FEBRUARY 2021

BREWERS JOURNAL

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Hong Kong-based Gweilo Beer has partnered with Vocation Brewery to bring its core range of beers to the UK market for 2021.

Gweilo is owned by Ian and Emily Jebbitt, and their friend Joseph Gould, who are all originally from the UK and relocated to Hong Kong, where the brewery launched in July 2015. The partnership with Vocation Brewery began with the release of East & West Pale Ale in the UK earlier this year. It has continued with the arrival of Vocation beers in Hong Kong, which are proving popular in the Asian craft beer scene.

The next stage of the partnership is the release of three Core Beers, which will be brewed at Vocation and launch in

GWEILO BEER LAUNCHES IN UK

January 2021. Co-founder Ian Jebbitt said: “We are super excited about the unique partnership we have forged with Vocation in the UK and in Hong Kong.”

SIGNATURE BREW LAUNCH 2020 ITERATION OF ANTHOLOGY

“Along the way, we also helped musicians, hospitality workers & the NHS. If 2020 has proved anything, it’s that the things we love are worth fighting for.

“Although we don’t know what next year will bring, we know we’re ready for it.

Long live beer & music.”

2020’s Covid 19 crisis has seen Signature Brew get creative to keep the beer flowing in people’s homes, creating the Pub in a Box, hand delivered in London by musicians who had their tours cancelled (paid London Living Wage) and delivered via courier nationally.

London-based Signature Brew has

stripes on the artwork will begin to build

Signature Brew hosted a series of socially

launched the latest iteration of its

a pattern across all the cans. Each year’s

distanced gigs at the brewery to keep

Anthology Imperial Stout.

edition of Anthology will have an accom-

live music playing, they’re also prepping

The East London brewery is commem-

panying barrel-aged beer.

for the sold out Piss up in a Brewery (when all of this blows over), as well as

orating 2020 with the latest version of Anthology, a 10% Imperial Stout hopped

Signature Brew Co Founder Sam

two Skints gigs (their first in E17 for 10

with Williamette.

McGregor said: “From hosting 35 sold

years) as something for everyone to look

The artwork features photos from Sig-

out shows, to brewing 23 new beers with

forward to – we can all raise a glass to

nature Brew’s year in beer and music in-

the likes of Sports Team, The Darkness,

that. They are gearing up for a momen-

cluding head brewer Tom Unwin brewing

Dynamite MC & DRS, we are incredibly

tous 2021, a year that will see the brewery

and Rob Lynch from one of his lockdown

proud of how we pulled together as a

rally around venues and musicians whilst

gigs at the brewery.

team to bring beer, music & Pub In A Box

celebrating their 10th Birthday with many

When this can and future Anthology

to the people.

more live shows, exclusive beers and

releases sit next to each other, the

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JANUARY~FEBRUARY 2021

band collaborations.

BREWERS JOURNAL

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WHIPLASH CELEBRATE FIRST ANNIVERSARY OF NEW BREWERY

D

ublin-based Whiplash Beer has celebrated the one-year anniversary of the first official brew in its own brewery.

Whiplash Beer was founded in 2016, as a side project for Alan Wolfe and Alex Lawes, who were both already working in the brewing industry, The duo went full time in 2017, initially gypsy brewing around Ireland and later across wider-Europe, taking slots where available to produce both the core beer favourites as well as special editions.

It quickly became apparent as the interest and demand for more Whiplash beer grew across Ireland and internationally that they would need a space of their own.

Breaking ground in Ballyfermot in 2019, the team began to build their own

Instead, they joined forces with The Big

has allowed them to deliver direct to

brewery, designing and commissioning

Romance, called some of their brewing

consumers during lockdown and the

everything in-house.

friends and set up a beer festival in Dub-

team has expanded, with nine staff now

lin and invited everyone to visit.

employed across multiple departments,

The facility handles handling small runs

Fidelity took place in July 2019 in Dublin’s

from brewing and canning to lab analysis

of new pilot brews as well as big tanks

Mansion House and for many of the

and marketing.

of popular year-round numbers such

guest breweries it was their first time to

Whiplash have also continued working

as Rollover, Body Riddle and Northern

ever pour in Ireland.

with collage artist Sophie Devere to

Lights.

Attending breweries flew in from all over

create the unique artwork for each new

the world and included the likes of Other

beer released and have established new

In the last year, Whiplash have produced

Half, J. Wakefield Brewing, Jackie O’s,

relationships with other Irish artists for

everything from hazy IPAs, Belgian style

Barrier, Northern Monk, Finback, North

upcoming projects.

Tripels and Grisettes, massive Stouts and

Brewing Co and many other friends

even a few exciting pilots that remain in

closer to home too such as Yellowbelly,

Commenting on the anniversary, Alan

the pipeline for now, all while maintaining

Rascals and Boundary.

and Alex said: “It’s now quite the pain in

their position as the #1 top rated micro-

This festival was just a taster of the type

our neck. We’ve ruined our lives.”

brewery in Ireland.

of global craft beer community Whiplash

The rest of the year is jam-packed with

want to forge from Dublin, and those

new releases coming for winter includ-

Last year, Whiplash had hoped to bring

collaborations are still on the books, as

ing the much-awaited seasonal return

guest brewers from all over the world

soon as it is possible.

of Fatal Deviation Imperial Stout and the first taste of the brewery’s barrel-aging

to work on collaborationsas part of the launch but as delays in brewery commis-

In the last few months Whiplash have

programme which has been quietly ma-

sioning set in it wasn’t seeming possible.

launched their online store, which

turing for the last few months.

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JANUARY~FEBRUARY 2021

BREWERS JOURNAL

COMPANIES TIE TO MAKE SHRINK WRAP AND PLASTIC RINGS “REDUNDANT” come more successful, they are looking to scale up. The next step after their own tap rooms is to supply retail and get onto the supermarket shelves.

“Traditional packaging machines handle significant volumes, which are completely unnecessary for our customers.

“Packaging machines available to the sector were not suitable as they were

S

designed for large volumes. The brewery market needed something more be-

iemens and T Freemantle

ing to scale up the opportunity to deliver

spoke for small to medium volumes.”

packaging solutions are

multipack carton board retail packs, as

“Our partnership with Siemens has

working together to “make

well as meet the increasing demand for

offered a solution to the industry and

shrink wrap and plastic rings

more environmentally friendly packaging.

helped our business penetrate a new

redundant”.

T Freemantle clients can also look for-

global market.”

The collaboration designed and built

ward to producing 100% recyclable cans

T Freemantle, based in Scunthorpe, has

three solutions capable of packing a

and cardboard packaging, where shrink

received 20 orders in the last 18 months,

range of can or bottle sizes and counts

wrap or plastic rings become redundant.

including The London Beer Factory; Vo-

and operating at varying speed.

Tony Freemantle, managing director, T

cation; Beavertown, Northern Monk and

The machines offer those breweries look-

Freemantle said: “As craft breweries be-

Thornbridge.

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2021

Brewers Choice ENTER FREE AT:

awards.brewersjournal.info Deadline: 14th February 2021 Winners announced 25th May 2021 Full terms and conditions available at awards.brewersjournal.info

I

n 2019 year we launched the Brewers Choice Awards; designed to recognise the pinnacle of UK

ENTER THE BREWERS CHOICE AWARDS FOR FREE AWARDS.BREWERSJOURNAL.INFO

brewing, and to put the best of the best in the spotlight.

We’re proud that the Brewers Choice Awards return in 2021 and of course, they’re bigger and better than ever!

New Brewery of the Year

New Beer of the Year

A

I

Award. And to crown these worthy

IPA, some mixed-fermentation sours

Some riff on classic styles, some attempt

winners, we need you.

and some a mix of each. Regardless,

to refine them, some forge their own

There is a wealth of incredible beer being

each tread their own different path in the

path. But it’s that variety that makes

produced in the UK. The best beers

industry of brewing.

everything so exciting. In this category,

deliver fantastic flavour and awe-inspiring

We want to hear about those early

we want to recognise the beer that has

aroma, they’re consistent and leave a

landmark points for the business. Maybe

made its mark on the landscape in a

lasting impression whether it’s a one-off

you’ve offered employment to local

relative short time.

brew or a year-round number that offers

people, it could be the investments

In your entry, you should tell us the name

up that sought after reliability.

you’ve made, securing deals for your first

of the beer, the style of the beer, ABV%,

These beers are being produced by

beers with pubs, bars or restaurants. It

and overview and also any tasting notes.

brilliant breweries of all shapes and

could be all of the above.

sizes, some new and some older. Some

Tell us about your brewery’s approach to

employ an individual and others offer

facets of business such as its work in the

employment to dozens, or more.

community, commitment to training and

If you you’re doing to shouting about,

developing its staff, relationships with the

tell us. You can enter one, or all of the

broader industry and your approach to

categories. Or nominate a brewer for the

issues such as sustainability.

The Brewers Choice Awards are split into eight categories: Brewery Of The Year, New Brewery of The Year, Young Brewer of The Year, Brewer of The Year, Beer of the Year, New Beer of The Year, Branding of The Year and Lifetime Achievement

raft of excellent new breweries have opened in the last 36 months. Some of these outfits

have focused on the art of Lager, some

Lifetime Achievement Award.

These awards will be presented during the industry party taking place at The Brewery on 25th May and also announced online and in the print edition of The Brewers Journal.

SUPPORTED BY:

Brewery of the Year

T

n a matter of seconds we can think of a dozen, nay dozens, of truly fantastic beers that have been produced in

recent months.

Beer of the Year

B

eer is a thing of beauty. That’s something we can all agree on, as we wouldn’t be here

otherwise.

We want to celebrate the very best the UK has to offer. We’re not looking at dozens of different categories here,

o contend this award, we want

instead recognising one beer: The

to see a detailed overview of the

Brewers Choice Beer of The Year.

business success you’ve had in

It could be a new beer you’re super

the last 12 months. This will include full

proud of, or an existing beer that is its

financials or your trading figures for the

finest form to date following months

last year and your predicted future year

or years of working on the recipe and

figures.

dialling it right in.

Please showcase any key moments for

With a panel of industry experts, we’ll

the business such as new investments

be judging the beer on Aroma, Taste,

you’ve made, perhaps new distribution

Appearance and Marketing. In your entry,

deals you’ve struck or successes you’ve

you should tell us the name of the beer,

had in exporting your beer to other

the style of the beer, ABV%, and overview

countries.

and also any tasting notes.

As last year’s winners Northern Monk did so effectively, tell us about your brewery’s approach to facets of business such as its work in the community, and its commitment to training and developing its staff.

What investment have you made in the

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Young Brewer of the Year

I

t comes as literally no surprise that there are some incredibly talented young brewers working in the UK

brewing industry. In a tightly-fought

laboratory side of the brewery, and tell us

category in 2019, Alice Batham of

about your relationships with the wider

Thornbridge aptly demonstrated why she

industry and approach to sustainability.

deserved such an accolade.

BREWERS JOURNAL

The winners of two accolades in 2019, Northern Monk

Some young brewers are running their

beers they create, expansion they’ve

own operations, others are cutting their

overseen or a team they’ve built. Maybe

teeth working at established outfits.

it’s all of those. We’d like you to provide

Regardless, these brewers are making

a maximum of two references from

their mark on the industry and are certain

employer(s).

to have a long, successful career in the field.

Young is, also, a subjective term. You are only as old as you feel, of course. But for the purpose of this category, a young brewer is anyone under the age of 30.

Branding of the Year

L

et’s be clear, great branding helps sell beer. Now we have that revelation out of the way, we want

John Hatch accepting the Lifetime Achievement Award

Tell us about your responsibilities and

this category to showcase the stunning

successes in last 12 months.

array of design that breweries leverage

Maybe a recipe you developed, or the

to brand their beers. From the striking to

impact you’ve had on the company’s

the subtle, modern beer is blessed with

packaging operations, or improvements

some truly impressive branding; from the

to quality and consistency thanks to the

work that graces bottles and cans to keg

Young’s brewery. A passion project that

work you carry out in the lab. We’d also

founts, cask badges and beyond. Show

came into being upon the news that

like to you provide a maximum of two

us what you got!

Young’s was to shutter it’s London brew-

references from employer(s).

Brewer of the Year

O

ne of the finest qualities many brewers boast is humility. So this

ing business back in 2006, John Hatch

Lifetime Achievement

T

ensured that although the brewery would be leaving the site, brewing wouldn’t.

he inaugural Brewers Choice

In 2020 we want to shine the spotlight

Awards featured an accolade of

on another great of this industry. We’ve

designed to recognise lifetime

seen fantastic brewers retire and move

achievement. It recognised a brewer

on. We’ve seen brewers do what they’ve

convincing/persuading/forcing when

that has played an integral role in the

always done and that’s play their part in

it comes to ensuring these excellent

UK brewing industry and the brewery he

producing excellent, reliable beer that

brewers are considered. We want to

brews in. The Ram Brewery is no normal

forms such an important part in many

acknowledge a brewer that is truly an

brewery.

people’s lives. It will recognise a brewer

industry tour de force. What sets you,

Instead, it’s a truly unique operation

that has played an incredibly important

or them, apart from the rest? Is it the

housed on the grounds of the old

part in the UK brewing industry.

category is likely to need some

brewersjournal.info

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21

DEAR JOHN

LIGHT AT THE END OF THE TUNNEL

IN JOHN KEELING’S EYES HOSPITALITY IS NOT JUST PART OF THE ECONOMY, IT’S ESSENTIAL. SO IT PAINS HIM TO SEE BREWERIES AND PUBS SUFFER DURING A CHALLENGING YEAR. BUT WHEN NORMALITY RESUMES, HE’S DETERMINED TO ENSURE THAT EACH AND EVERY ONE OF THESE BUSINESSES KNOW HOW VALUABLE THEY ARE. 22

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JANUARY~FEBRUARY 2021

I

write this having just had my first

Well, I am in my sixties.

pub lunch for four weeks. Vaccines are on the way; shops are opening

Why do I enjoy it?

again. It should be a time for optimism but for pubs, breweries

Drinking a different beer in different pubs,

and the supply teams that connect them,

meeting people by accident or design,

that optimism is hard to find.

talking to strangers and passing the time of day with the publican.

I don’t know about you but I feel this

In other words, it’s called being alive.

latest lockdown was more depressing

So those pubs with food in Tier 2 can

than the first. Even coming out of it and

keep their head above water. For

moving to Tier 2 has done little to lift the

other pubs though without adequate

gloom. Goodness knows what those in

Government intervention, the future is a

Tier 3 feel.

huge problem.

I do think hospitality is bearing the brunt

The second point I would make is that

of the Government’s determination to be

some breweries, to be precise those

seen to be doing something.

with small pack facilities, are doing ok.

It appears from the data published

Certainly, supermarket sales of beer have

that there are several areas of British

skyrocketed.

life where transmission of this disease appears to be more problematic.

In some circumstances that has compensated for a lack of draught beer

To make matters worse there is no

sales but far from all. Those breweries

adequate financial support either. So,

without small pack have struggled and

hospitality is the sacrificial goat the

without financial support and life at the

Government has chosen and if so where

moment must seem very bleak.

does that leave pubs, breweries and the supply chain.

The third point to make is that there are vaccines on the way. At the moment, it

Well the answer to that question is a very

is a bit of a guess when they will have

rude one so I will concentrate on looking

immunised enough people before we

at any positive points my imagination can

can return to normal.

find.

Indeed, it is difficult even to say what the The first thing to say is for some of us,

new normal will be. I am hoping that in

pubs are indeed open. However, you

the spring things will be back to normal

have to have a substantial meal which is

and I can start to experience my pub

subject to interpretation but my pie and a

crawls again.

pint is ok.

I cannot go on a pub crawl because just

So far all I have done is really state the

going in a pub for a pint is not obeying

obvious but I am hoping the more the

the rules. Now a pub crawl for me is at

obvious is stated the more chance that

best three pubs only but it is a great joy

the Government will listen. Fat chance

to me.

perhaps but we have to have hope.

BREWERS JOURNAL

One of the best things I did in the break

industry. Oh, and if anyone influential in

between lockdowns was to have a

Government is reading this, I would add

four-week trip around Britain visiting old

the word essential. Yes, hospitality is

friends. Some by accident rather than

essential to the British economy.

design. (Yes, I’m talking about you lovely people in The Bridewell Liverpool and

So, I am going to make a vow. When

making new ones too, like the good folks

things do get back to normal, I am going

at the Bailey Head).

to plan another one of these trips where I can visit pubs up and down the country

It was great to go to see some old

just for a pint without booking a time slot.

friends at Palmers & St Austell and

Indeed, I’m going to go out of my way to

see some new breweries to me, like

visit pubs, wet led ones in particular and

Utopian, Monty’s and Simple Things

enjoy a pint of draught beer, preferably

Fermentations.

cask of course.

Each of those gave me some beer to

In fact, I think a trip around Britain will be

take away which when I drank when I

planned every year from now on. Just to

had returned to London, it brought back

give every pub and brewery that survives

some great memories.

this awful time my grateful thanks.

Drinking a different beer in different pubs, meeting people and passing the time of day. In other words, it’s called being alive.”

I am so lucky to have been associated with this wonderful and friendly

brewersjournal.info

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COMMENT

MOVE WITH THE TIMES AS WE ENTER 2021 OLIVIER GOFFIN, VICE PRESIDENT OF THE GLOBAL CATEGORY FOR BEER, WINE AND SPIRITS AT SIDEL, IS SHARING INSIGHTS ABOUT WHAT DRIVES THE BEER MARKET AND HOW EQUIPMENT PROVIDERS LIKE THEM ARE WORKING TO MIRROR MARKET TRENDS.

B

eer with 70% of global sales

there are also low alcohol, non-alcohol

leads the alcoholic bever-

beers, radlers and different craft beers

age market worldwide and

with surprising taste such as the IPA.

the market is being dom-

In the U.S., hard seltzer – a mix of alcohol,

inated by five top players,

sparkling water and different fruit flavours

controlling more than half of the global

– is gaining its popularity and is expected

beer market.

to land in other regions (Europe, Southeast Asia and the Pacific and China) in a

As in all other areas, the pandemic has

foreseeable future as well.

brought changes to this sector as well.

First, we experienced a complete col-

This new type of product has taken the

lapse of the on-trade market with bars

market by surprise not only because of

and restaurants being shut down and,

its unique taste, but also because of the

therefore, closing an important supply

way it is packaged and promoted.

channel for the brewers.

These new tastes together with the constraints of the pandemic created a

That led to incredible demand for the

demand for variety packs.

off-trade market to which some of the beer producers, unfortunately, were not

This packaging concept was introduced

prepared – while many of large brewers

to the food industry more than 15 years

were able to divert some sales from on-

ago but was never really accepted by the

trade to off-trade, many smaller brewer-

brewing industry.

ies just did not have the infrastructure to

Nowadays, customers tend to consume

change their business model.

at home, and they want to have a variety

From a packaging solution provider per-

of products to experience. Hence, they

spective, COVID-19 did not stop ongoing

expect that the brewers are able to

projects with brewers.

supply these packs. Over the past six

Sidel and its customers used this time to

months, we have seen a great amount of

prepare for the next normal – changes

inquiries on how to handle variety packs,

are not evitable; brewers need to be able

which is a new feature in line design.

to manage complexity and uncertainty.

Today, we are working on an installation

We are used to embrace and even drive

to handle variety packs in Central Ameri-

changes by enabling our customers to

ca, allowing our customer to produce six

secure their position and move forward

different flavours in different combina-

with full agility.

tions of flavours and packs. By handling variety packs, a packaging line becomes

New tastes and packaging formats: hard

a concept that is made of sophisticated

seltzer driving variety packs

filling technology, challenging secondary packaging and integrated large storage

Consumers are more curious than

facilities within the line.

they were 10 or 15 years ago, and their curiosity has encouraged the industry to

Premiumisation of the beer with flexible,

discover new tastes for beer by mixing

agile and sustainable solutions

the beverage categories together.

People are also much more conscious

Quality is another driver for the industry.

about their health; they want to have a

In the past, consumers were probably

better life and they translate that into

less demanding when it came to quality

what they would like to buy.

but today people are expecting a premium quality when buying products. There-

Among the wide offer of traditional beers,

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fore, all the big players in the industry,

BREWERS JOURNAL

especially in the spirits sector, are eager to promote their brands. For delivering premium quality, producers need proper equipment, answering customer needs for flexibility, agility, sustainability and utmost beverage quality.

For example, Sidel’s filling technology EvoFill for can and glass containers combines the best hygienic conditions with great flexibility, sustainability and performance level.

A bit further on the line, our pasteuriser not only treats the beer very carefully and provides high quality, but also contributes to the environment with overall very low water and energy consumption.

When it comes to labelling solutions, EvoDeco represents the concept of agility very well and can gently handle bottles without causing damage to the

is crucial to avoid damaging the contain-

aging line without making the containers

container and applying labels perfectly

er, bottle or can on the way. With regards

touch each other. Furthermore, “scuffing”

on the front, side and neck of the bottle

to this, we have solutions in conveying

is not desirable for returnable bottles, de-

with versatile labelling techniques.

and accumulation.

creasing the number of life cycles of the

Especially, accumulation solution like

bottle, thereby conveying and accumu-

To provide the premium look to the prod-

AQFlex, allow to connect equipment, ac-

lation solutions also play a great role in

uct throughout the packaging process, it

cumulate bottles, and balance the pack-

contributing to a truly circular economy.

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brewersjournal.info

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25

COMMENT

EFFICIENT AND EFFECTIVE WORKING AT BREWDOG, MORAG THOMAS HELPED PROJECT MANAGE A 300HL BREWERY BUILD, TENDER EQUIPMENT, IMPLEMENT SUPPLY AND DEMAND PLANNING PROCESSES AND MUCH MORE. IN THIS PIECE THOMAS, NOW THE FOUNDER OF ELSIE WAVES, SHARES SOME OF HER EXPERTISE ACROSS OPERATIONS, EFFICIENCY, SUPPLY CHAIN, PLANNING AND PROJECT MANAGEMENT.

P

rior to starting Elsie Waves, I

Revolution in New Zealand by providing

held an eclectic mix of roles

supporting analysis to prove there was

in various industries rang-

more demand for NZ hop varieties than

ing from quality control and

was currently being supplied.

technician at an optical lab-

oratory, NPD project management in an

My experience at BrewDog was wide

extrusion blow moulding factory, supply

ranging and a time I am proud of but

chain analyst and forecast planner in the

the current pandemic, lockdown and

automotive world to market and forecast

furlough brought about a fresh desire to

analyst at a global engineering business.

spread my wings, use my experience to support other businesses and to learn

In amongst that I also dabbled in a bit

more about the world outside.

of entrepreneurialism as I started two

I left in July 2020 and since then have set

businesses and worked alongside my

up my own consulting / project manage-

dad briefly in the events industry, which

ment business called Elsie Waves with

quite clearly didn’t make me a millionaire

the aim of working with breweries and

but gave me valuable experience in the

raw material suppliers to support various

wider business world.

operational challenges, growth missions, planning, project management etc.

All of this takes us up to November 2014 when I became production project

When thinking about what my next

manager at BrewDog, reporting directly

career move would be there was one

to Martin Dickie and about to become

constant that I couldn’t let go of and that

exposed to a huge variety of activity,

was that I wanted to remain connected to

opportunity and fast paced madness like

beer in some way.

you wouldn’t believe.

Being part of a craft that outputs deli-

In my time at one of the UK’s fastest

cious products is extremely rewarding

growing companies, I project managed

as I’m sure you know so I’m delighted to

a 300hl brewery build and a 130,000ft²

have gained a few initial projects that has

warehouse start up, tendered the USA

allowed me to do that… long may that

brewery equipment, implemented supply

continue!

and demand planning processes, recruited many amazing people, designed

I am a planner and data geek at heart.

capacity models to fine tune production,

I like there to be a rough plan of attack

supported improved budgeting/report-

to achieve an objective, the objective to

ing processes, managed hop contracts

be clear, people to be accountable for

and material forecasting and built a

their tasks within that plan and to see

production process data system.

tasks getting ticked off with celebrated milestones along the way. Pretty straight

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In addition, I was able to become Cer-

forward really! Being organised does not

tified Cicerone, an Aroxa trained taster

mean being rigid and remaining flexible

(taught by the amazing Bill Simpson) and

is so important to get things over the line

have participated in four hop harvest

and done. Even those who claim rebel-

selections in Yakima, USA. I was also

lion towards bureaucracy can surprising-

lucky enough to visit hop farms and

ly, or unsurprisingly, succumb to it.

played a tiny role in the start-up of Hop

I have never wanted to conform to the

BREWERS JOURNAL

An example of material planning

to most things, but we all have our sweet spots and data management, analysis, efficiencies, forecasting and inventory management are up there for me.

norm and once said “I don’t like being told what to do” in an interview then

At BrewDog, growth was phenomenal,

received feedback that I should not have

and they were able to invest in equip-

said that.

ment as they grew. However, there

I meant it, but perhaps not in the way it

were plenty of times when capacity was

might have been heard. I believe whole-

capped, and in other businesses, many

heartedly in getting people on your side

examples where capacity appears to be

when a task or mission is at hand.

maxed out despite on paper having more available (e.g. a line runs at 5,000 cans

Taking on their thoughts and ideas

per hour, you expect to produce 5,000

regardless of where they sit and pushing

cans per hour).

the “all in it together” motto as a way of

Something that is often overlooked is

achieving the goal rather than “do this (or

OEE (overall equipment effectiveness)

else)”.

and the tracking of your line perfor-

I’ve often read this type of approach in

mance. If you are only producing 2,500

academic leadership and management

cans per hour despite having a greater

texts and thought “obviously!”, and many

demand, then you are only achieving

will say it’s their approach too but the

50% OEE. will continue to be below its potential.

truth is in what actually happens rather than a written charter so being there

“Something that is often overlooked is OEE (overall equipment effectiveness) and the tracking of your line performance.”

Why is this?

It’s not just packaging lines that should

alongside my team and/or colleagues, being visible, approachable and

Well, it can be a multitude of things –

be measured for performance. Beer

open-minded is how I’ve tackled many of

slow start ups, complex SKU ranges

yields throughout the process can be

the objectives I’ve been tasked with.

and inventory policies meaning constant

traced, not just from wort to final package

changeovers, faulty parts on the line,

but at a number of steps along the way

Ok so on with what I actually do! For the

crew breaks not optimised, shift hando-

(de-yeast, de-hop, filtration) so that you

rest of this article I’m going to write about

vers, unclear schedules, poor packaging

truly understand where your biggest

some of the initiatives I’ve worked on and

materials… the list can go on and on!

losses are occurring to apply the right

developed to give you a taster of where

Unless you track and understand where

focus on reducing the overall impact.

my focuses and areas of expertise lay

your downtime is occurring and review

with regards to my new venture, Elsie

the outputs from this, you are unlikely to

Every 1% of beer lost can add up to huge

Waves. I like to think I could turn my hand

improve your OEE, therefore, your output

sums of over expenditure and lost rev-

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27

Above left: A brewery at Brewdog in Ellon, well undwerway

Of course, it is not 100% guaranteed but

People go the gym on the same day

by working with your supplier by sharing

and/or time every week, they go to bed

data, trends, projections and plans you

at the same time at night, get up at the

are reducing risk whilst also strengthen-

same time in the morning, they have

ing your relationship.

team briefings at the same time each week or month, they walk the dog at

Across various roles I have built fore-

the same time each day… these are all

enue every year so allowing time within

casting tools to project ingredient and

patterns and they’re easy to remember

your operation to continuously improve

material requirements which we shared

because you always do it at the same

yields and OEE can reap extremely

with our suppliers.

time so you “get into a rhythm”.

worthwhile benefits.

It stabilised the supply, reduced priority

If you apply the same logic to a pro-

I have built a number of models and ana-

shipments, pricing was more secure and

duction schedule or a supply planning

lysed many scenarios providing feedback

favourable as the foresight for increased

activity for your materials, then you get

and suggestions, working alongside pro-

volumes were shared and suppliers were

into the habit of always doing the task

duction teams also, in order to achieve a

keener to work with us on experimentals,

and therefore the task becomes easier to

higher output and satisfy the customer

R&D, data sharing and selections.

remember and do.

Of course, when it comes to beer (and

demand which of course is what we all A model does not need to be complex

all consumer demand driven products)

and once you have a template set up it

there will be seasonality, peaks and

Getting your demand forecasts as close

can be updated easily.

troughs, NPD and various other factors

to accurate as possible is paramount to

When building a tool to carry out cal-

(lockdown!!) that affect what is required.

stabilising the cost and supply of your

culations, the trick is always to have the

ingredients and packaging materials.

future in mind so that you reduce time

But in many cases the schedule can re-

It means growers and manufacturers

and effort going forward.

main the same, except for an adjustment

can plan ahead, build in some buffers or

Spend a bit more time in getting it setup

to the volume that you schedule.

collaborate with others to secure your

so that your daily or weekly reviews are

If you produce something every four

supply.

carried out at a glance or by exception

weeks then sometimes you might do 100

and then you all of sudden have hours

of it and the next time you might do 200

Better foresight can lead to longer term

back each week to focus on other value

– but it’s the same item being produced

relationships, and especially if you are

adding. Coupling with the above is the

so every one knows we are doing that

planning to grow as a business, you can

development of an inventory model

item today and the inventory model can

work with suppliers to become more ef-

for raw materials and finished goods to

be set to know that this item is going to

ficient as well as reduce the need for last

create a fixed repeating schedule. We

be replenished today.

minute orders, priority shipping etc which

talk about getting into a rhythm but what

often leads to unnecessary overspend.

does that mean?

should be focussed on.

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Putting in place semi-fixed production

BREWERS JOURNAL

frequencies will help your teams get into

Knowing why and how it is different is

a rhythm, be more expectant of what’s

critical.

coming up (and hopefully therefore more prepared) and your safety stocks will be

Having all the production data stored in a

replenished regularly so that the overall

centralised system with one truth source

stock level can remain low, beer stays

so there’s no copying and pasting from

fresh and availability remains high.

one sheet to another, there’s no multiple copies of the production schedule,

An important factor amongst all of this

records are up to date, your material and

is cost. You know your labour costs

ingredient usage log links to your brew

because you’ve got your schedule set

batch and finished products all makes life

up, you know your material and ingredi-

so much easier when you want to know

ent costs because you’ve stabilised your

how much you’ve produced, how much

supply with forward projections and you

it cost you, how much more you need to

know your equipment and yield efficien-

produce and when you need to top up

cies because you are measuring them

your raw materials.

and can therefore apply the cost of them to your overall model.

Spreadsheets can suffice with the right intel in setting them up and clear own-

You can get a lot more complex in all

ership of the data within your teams – or

of these areas but in very simple terms

look at PowerApps, something I discov-

these inputs and performance outputs

ered recently which could totally revolu-

will allow you to put together a decent

tionise and replace the need for complex

cost of goods model which you use for

ERP or SCM systems within SMEs.

When building a tool to carry out calculations, the trick is always to have the future in mind so that you reduce time and effort going forward,” Morag Thomas, Elsie Waves

budgeting overall spend as well as individual finished goods items allowing you

I hope you find the above insightful.

to pitch to customers at a more accurate

Probably for some of the newer brewer-

margin.

ies out there it’s a bit more useful than for those who have been plying their trade

I’ve prepared a few of these over the

for years but there’s always room for

years and have found the simpler the

improvement.

better and more likely you are to maintain them as well as be able to compare the

I’m always keen to hear from people who

actual cost to the planned cost which can

need a bit of support in delivering that.

of course be something entirely different.

Thanks for reading and keep on brewing!

brewersjournal.info

JANUARY~FEBRUARY

2021

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29

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Brewers Journal half page Dec 2020 AW.indd 1

22/12/2020 15:18

COMMENT

WHERE NEXT FOR HOSPITALITY? 2021 PRESENTS A RAFT OF OPPORTUNITIES FOR UK HOSPITALITY. HERE, BEER PIPER’S JEFF SINGER TAKES A LOOK AT HOW THE NEXT YEAR WILL LOOK FOR LANDLORDS AND BAR OWNERS.

Restrictions will still be in place for much

time for the industry. Luckily, our sys-

of the on-trade as we shift into 2021, so -

tems ensure that lines can be cleaned to

for the surviving businesses - we need to

the highest standards with minimal effort

focus on the positive and look at how we

from staff. They can even be controlled

move forwards into the new chapter.

and schedules maintained using an easy to use app.

Here are five things we expect to see in 2021 that will affect the hospitality

We expect that there will be an increased

industry.

focus on ensuring that the correct cleaning products are used for all areas

Increased focus on hygiene

- front of house - including tables, floors, visible surfaces, light switches and door

Customer confidence will be number one

handles, behind the bar which includes

on the agenda for all hospitality owners

glassware, fridges, and all nozzles,

and managers. Although many Brits will

connectors and sparklers, and the cellar

be keen to throw caution to the wind and

which includes your beer lines, coolers

or the UK’s hospitality indus-

enjoy the social aspects when outlets

and other equipment.

try, 2020 has arguably been

can reopen fully, many others will under-

the most challenging year

standably be feeling very cautious after

for many a decade. As we

such a tumultuous year.

F

ease cautiously into 2021, the

sector is turning its sights to the trends

We expect that there will be an increased

and changes that will impact on business

focus on hygiene throughout bars and

as the world slowly emerges from the

pubs, from front of house, behind the bar

COVID19 pandemic.

to the back room and cellar.

It is an unfortunate reality of COVID19

We also expect many managers and

that many independent pubs, bars and

owners to strive for the strictest hygiene

restaurants have struggled in 2020, with

levels so as to achieve the highest stand-

a large percentage of them being forced

ard from awarding bodies.

to shut their doors permanently. For the

This is something that is demonstrable

surviving businesses, hospitality owners

to customers, so it’s a good way to build

will no doubt be re-examining business

and maintain confidence with punters as

procedures and services to ensure they

well as staff members.

are working as smartly and safely as

Regular cleaning schedules and higher

possible.

levels of staff training are two things that managers and landlords can do immedi-

As a partner to the UK’s on trade, Beer

ately to ensure standards are met. When

Piper rode out the Corona-Coaster in

it comes to beer lines, ensuring that

2020 by ensuring that its clients and

these are cleaned on a regular basis is

customers were maintaining their beer

always the best approach.

lines, even throughout the lockdown and tiered closures.

Unclean or poorly maintained beer lines

It’s been a tough year. But it’s imperative

can lead to low quality pints as well as a

that we stick together and look forward

drop in customer confidence - something

with an increased sense of resilience.

that nobody wants or needs at this critical

brewersjournal.info

Unclean or poorly maintained beer lines can lead to low quality pints as well as a drop in customer confidence something that nobody wants or needs at this critical time for the industry,” Jeff Singer, Beer Piper.

JANUARY~FEBRUARY

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31

Additionally, we also expect hand

managers up to 75% of beer by selling it

Younger consumers actively look for

sanitisers to be part of the furniture after

rather than throwing it down the drain.”

authentic, progressive brands with stories and ones which ensure their environmen-

becoming such a fundamental part of life Premiumisation of drinks - the perfect

in 2020.

tal impact is as low as possible.

serve, every time This shift in focus has led landlords and

Saving money without cutting corners Premiumisation within the Beers, Wines

bar managers onto the same path - with

With the industry taking an absolute

and Spirits sector has continued in 2020,

many of them actively looking for de-

battering as a result of the pandemic, the

even with the majority of purchases com-

monstrable ways to lower their impact on

outlets that have survived 2020 will be

ing via the off trade” says Jeff.

the environment, whilst also catering for consumers who are vegan, vegetarian,

looking at ways to work smarter and save money - but without cutting any corners

Recent figures from Nielsen Scantrack

or lowering any standards in quality.

and the CGA found that beer was the

flexitarian, teetotal or gluten free.

major winner of the first 2020 lockdown

SIBA’s report also found that there has

This can be a tough ask, of course, but

period, with value sales up £737m

been a significant increase in the volume

there are some ways that landlords can

compared to the same period in 2019 to

of no, low and gluten free beers that their

save money behind the scenes without

a total of £2.2bn in the 17 week period.

members have been producing, and they

losing staff members, closing the doors

Premium beers grew faster than standard

expect this trend to grow exponentially

at quieter times or sourcing lower quality

beer - up £452m, compared to £164m.

over the coming years.

products.

With more people drinking at home be-

Bar managers and landlords will un-

Looking to the cellar can help. Adding

cause of the on trade closures, we have

doubtedly be seeking out eco friendly

insulation to equipment, doors and

seen a general shift to more premium

cleaning products, as well as products

cellar hatches can help to save money

choices.

that boast recycled and recyclable

in the long run, and ensuring refrigera-

Additionally, a recent report by SIBA has

packaging. They will also be searching for

tion equipment is working as efficiently

found that value growth in craft beer is

ways to reduce waste.

as possible is also something else to

increasing due to consumers viewing it

We expect that a more holistic approach

consider.

as a premium product.

to sustainability and eco practices will

Making sure all equipment is maintained

And, although smaller craft brewers are

become the norm.

by professionals is also something that

under pressure from the bigger national

As well as helping to reduce beer waste,

will save you money in the long term.

and international brewers jumping on the

Beer Piper systems always use powerful

craft bandwagon, they are also seeking

yet environmentally-friendly Chem-

Additionally, installing a high tech, auto-

more direct access to market by acquir-

isphere products, as well as utilising

mated beer line cleaning system instead

ing and opening tap rooms and bars if

technology to help users stay efficient.”

of cleaning lines manually will save you

they can.

Events up their game

a lot of money, a lot of time - and staff hours - and, more importantly for cost

With this shift comes an increased

saving, can help to substantially reduce

spotlight on serve quality, so ensuring

One positive trend to look forward to is

beer waste.

that all equipment behind the bar is

the rise of real life events. When pubs

well maintained and spotlessly clean is

and bars are allowed to reopen properly,

One of the most distinctive features of

a good start to pulling the perfect pint

we expect to see an increase in events

Beer Piper’s market-leading wet wash

every time - especially when customers

such as quiz nights, food evenings, talks,

beer line cleaning systems is the Dis-

are becoming more and more discerning

tastings, community events and mid-

pense Line Beer function, which gives

when it comes to premium drinks.

week deals.

We also expect that many venues will

landlords and bar managers the option of saving much of the valuable beer that –

“Independent and smaller craft brewers

seek out local partnerships and collab-

until now – simply gets poured down the

pour huge amounts of passion into their

orations to spark consumer interest and

drain when doing manual line cleans.

creations, so ensuring that beer lines are

attract footfall.

maintained and cleaned will guarantee a The actual savings to be made will natu-

great pint for punters, time after time.”

Creative events such as these will hopefully help to revitalise the industry and

rally depend on the number of lines and the length of the beer line from cellar to

Continued focus on sustainability and eco

reunite people with their friends again,

bar. However, if you calculate how much

practices

after a tough year. Although platforms

beer you currently pull-off and throw

Over recent years, we have seen an

such as Zoom and Teams have been

away when cleaning your beer lines via

increased focus on conscious brands as

incredible for maintaining social conver-

the traditional manual method, Beer

consumers seek out sustainable and eco

sations, there’s nothing quite like a beer

Piper systems save landlords and bar

friendly firms to buy into.

and a laugh with friends in real life!

32

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BREWERS JOURNAL

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03/12/2020 16:33:30

COMMENT

CORRUGATED CARDBOARD AND ITS ROLE IN YOUR BREWERY WHEN IT COMES TO YOUR PACKAGING PROPOSITION, CORRUGATED CARDBOARD IS ONE OPTION THAT TICKS BOXES FOR THE BREWERY AND CONSUMER ALIKE, EXPLAINS MARK LEVERTON, SALES DIRECTOR AT ATLAS PACKAGING.

A

s the world appears to be

Fully Enclosed cases and Shelf Ready

turning the corner on the

Packaging in 2013 and haven’t looked

Covid pandemic the news

back according to production manager

media will begin to refocus

Rob Orton.

their attention on climate,

the environment and consumer packag-

“The cardboard box is really important

ing.

to us, the case is what we’re delivering the bottles to our customers in so it’s

And with the growing expectation from

important that it’s strong and looks really

shoppers that products shouldn’t come

appealing to the customer,” he explains.

wrapped in lots of plastic, businesses

“In conjunction with Atlas Packaging our

are having to find ways of packaging in a

boxes are really well designed and they

more acceptable manner.

look fantastic. The recycling element is super important and as we know it’s only

Corrugated cardboard is one type of

going one way.”

packaging material that has resonated with consumers. It’s sturdy enough to

The advantage that cardboard has over

cope with home delivery and doesn’t

many other packaging materials is that it

need another box for transportation.

doesn’t become a problem for the end

St Austell Brewery in Cornwall made

user.

the move from tray and shrink wrap to

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BREWERS JOURNAL

Consumers can collapse the boxes and

plastic wrap machine that would be a

With clever design work corrugated

place them out for kerbside recycling

good time to investigate moving to print-

boxes can be produced with cardboard

collections. Many local authorities in the

ed corrugated.�

internal dividers built in for protection

UK will only accept clear or white plastic

Many breweries might be concerned that

during transit to greatly reduce the num-

and not plastic wrapping.

the consumer can’t see the design on the

ber of breakages as well as increasing

bottle by moving from tray and shrink to

the speed of packing. We have teamed

The makers of Tribute and Proper Job

a cardboard box.

up with Cornish firm Flexi-Hex this year to

sources its boxes just across the border

But a key feature for St Austell Brewery

provide their innovative hexagonal cellu-

in Devon from Atlas Packaging. The box

was having the packaging fully branded.

lar system which cushions single bottles

company takes in FSC certified sheet

Atlas Packaging was able to put a high

during delivery.

board before printing, die cutting, folding

quality print across St Austell’s packaging

and gluing all on the same site in Barn-

including their fully enclosed transit box-

Both companies are anticipating growth

staple.

es as well as their shelf ready packaging

in this sector in 2021 as more brewers

that faces the consumer in supermarkets.

move into the expanding spirits industry, particularly in gin and rum, combined

I believe more breweries will move away from shrink wrap when the time comes

Printed wrap around cardboard boxes are

with the change in home shopping

to change their wrapping machinery.

now becoming increasingly popular for

habits.

Small to medium sized breweries may

their light weight and durability.

well have invested a considerable sum in

On smaller runs of up to 1,000 wrap

recent years on shrink wrap machinery.

arounds we find that our digital print is

But as consumer expectations have

very cost effective.

changed then breweries will need to bal-

For larger production runs our range

ance how long they can continue to use

of Flexo printing machines deliver an

plastic against the public’s critical view of

outstanding print direct on to the corru-

the material.

gated box. It’s worked really well for firms like Guinness, St Austell, Asahi Cornish

So when they think about changing the

Orchards, Fuller’s and so on.�

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VOSS

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www.lallemandbrewing.com brewersjournal.info

JANUARY~FEBRUARY

2021

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35

RED, WHITE & BREW 2020 HAS BEEN A CHALLENGING AND TESTING YEAR, THAT MUCH IS CLEAR. BUT FOR FANS OF GREAT US BEER, THE CHOICE AVAILABLE TO THEM IS BETTER THAN IT HAS BEEN IN A LONG, LONG TIME.

W

hen Metallica, the

home brewing days, while Cigar City

seminal American

brewmaster Wayne Wambles is also a

heavy metal band,

member of that particular fan club.

started out in the early 1980s, many

Odell Brewing Co founders Doug and

of their key influences hailed from the

Wynne fell in love with UK ales during

UK. Outfits such as Iron Maiden, Diamond

their honeymoon in 1985 and, upon

Head and Black Sabbath would make an

moving to the UK in 1983, Brooklyn

indelible mark on Metallica’s sound.

Brewery’s brewmaster Garrett Oliver would have his first experiences of

These UK bands, in some shape of form,

cask. A discovery that would alter his

could be considered part of the new

professional trajectory from there on

wave of British heavy metal, something

in.

of an underground phenomenon that grew in parallel to the punk scene of the

In the decades that have passed

time.

since these epiphanies, pioneering beers such Sierra Nevada Pale Ale,

While American groups such as Metallica

Brooklyn Lager, Jai Alai from Cigar City

would draw a great deal of inspiration

and Goose Island IPA represent just a

from these bands, they would go on to

handful of releases from these brew-

put their own mark on the music they put

eries alone that have single-handedly

out. And in many cases turn it into some-

lit a fire in beer lovers across the land

thing completely different altogether, to

that have thought: “I love these flavours

great, world-beating success.

so much, I want to try and create my

In doing so, artists such as Metallica and

own.”

their contemporaries in Slayer, Anthrax and Megadeth, have themselves gone

And much like Metallica did with their

on to influence countless generations at

appreciation of early British metal,

home, in the UK and all across the globe.

the beers that have stemmed from brewers’ love of those groundbreak-

In the years that followed the formation

ing US brews, the creations that have

of San Fransisco’s finest, other members

followed have taken on a whole new

of the US population would be taking a

life of their own.

different kind of inspiration from the UK. This time in the form of its ales that, to

But in recent years it felt that if you

this day, remain much loved across the

wanted to enjoy great US beer in the

Atlantic.

UK, you had options but variety could be hard to come by. Especially when

“I had visited many breweries in small

it came to variety of the fresh kind. But

US towns. And I’ll be honest, they really

in 2020, choice has vastly improved -

didn’t make as much sense to me as

both in the trade, and consumer side

what I had in mind,” John Hall, the found-

of the market.

er of Goose Island told us back in 2016.

“Look at Fuller’s. It’s a big brewery, mak-

Lotte Peplow, the Brewers Associa-

ing great beers based in a big city. It just

tion’s American Craft Beer Ambassa-

resonated with me. The dream for me

dor for Europe, believes that American

was to be a Fuller’s, to represent Chicago

craft beer presents “unparalleled

like they did in London.”

flavour” and is sought out the world over for a number of reasons.

English cask was also an early influence on the team at Sierra Nevada during their

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“The use of high quality raw materials,,

BREWERS JOURNAL

brewersjournal.info

JANUARY~FEBRUARY

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37

technical brewing, expertise committ-

craft beer in the best possible condition.

first time in a long while and you found

ment to quality from production all the

There has never been a better time to be

yourself thinking - Ok, this is quiet nice!”

way through the supply chain to ensure

a beer lover!”

he laughs.

“So I said to Lucy, we really should be

it reaches the beer drinker exactly as the brewer intended,” she explains.

One company working hard to bring fresh

trying to bring these beers over.”

US beer to the UK is Beer Hop. Founded Peplow adds: “But don’t just take my

by husband and wife combo Lucy and

Tobin adds: “So I spoke with Ian Newell,

word for it, American craft beer regularly

Matt Tobin earlier in 2020, the business

the UK managing director of Sierra Ne-

wins top honours at international beer

is working directly with Sierra Nevada to

vada, about the idea and he told us he

competitions around the world.

supply an extensive range of the brew-

couldn’t think of anyone better for it.”

“Another reason why American craft beer

ery’s beer to consumers.

And with that, much of the brewery’s

remains popular is because beer drinkers are curious and like to experiment with a

Running The Wise Old Owl in Kingsfold

portfolio would become available to the

range of styles from a number of different

in the south of England, Tobin would start

Tobins. While they work directly with

countries.

stocking Sierra Nevada Pale Ale.

Sierra Nevada, Beer Hop partners with

It allowed him to rediscover a brewery

businesses such as James Clay and

“Consumers are increasingly discerning

he had enjoyed on a holiday in Florida

Heathwick on other breweries it offers

when it comes to what they buy, and

several years prior.

consumers, which include Cigar City, Oskar Blues and Anchor Brewing.

becoming more familiar with ingredients, shelf life and beer styles than ever

And little more than two years ago, they

before.

would take on a tenancy, The Star in

“We didn’t know how Beer Hop was

“American craft beer complements sales

Petworth. In doing so, they effectively

going to go,” he explains. “Starting in mid

and variety for all craft beer, beer drinkers

became a Sierra Nevada taproom with

July, we knew we needed to work with

appreciate variety and the opportunity to

six guest taps showcasing Sierra Nevada

others. But the key for what we do here,

explore and discover world-class quality,

beers.

is the relationship with Sierra Nevada.

The passion we have for the product is

imported American craft beer.”

“We became a bit of a destination, he

of great value to the brewery and they

The UK is an important trading partner for

explains. There was a lot of firsts, having

respect that.”

American craft brewers and represents

Hazy Little Thing on draught, alongside

the second largest global export market

stocking beers like Otra Vez, Sidecar

Much of what the company is bringing

(after Canada) with 11.9% of all exports.

and more. I told Fuller’s I wanted these

over from the brewery has been bottled

In 2019, global exports of American craft

products, so please get them! And with

or canned less than two months prior.

beer were worth $69.3 million.

that, Sierra Nevada would add them to

And in addition to the strong partnership

According to Peplow, there were fewer

the shipments coming over.”

Beer Hop have with Sierra Nevada, Tobin

than 50 American craft breweries forty

Steve Grossman, the brother of brewery

expects to grow the company’s offering

years ago and the craft beer market as

founder Ken Grossman and himself an

in 2021 and bring more beer over, and

we know it was non-existent allowing

ambassador for the business, visited for

with that same emphasis on freshness.

American craft brewers to pioneer the

an event showcasing Sierra Nevada’s

market from scratch.

beers.

“It’s been a learning process so far,

“People came from far and wide,” he

but we’re really, really happy with the

smiles.

response we’ve had, says Tobin. “And we

She adds: “Today there are more than

can’t wait for what next year brings.”

8,300 small and independent American craft breweries producing a variety of

This meeting with Grossman would help

high quality, full-flavoured, style diverse

Tobin take the next step in this relation-

Another UK business that has emerged,

beers unparalleled anywhere else in the

ship with the US giant.

in part, as a result of the impact the global pandemic has had on people’s existing

world.

The duo were invited out to the States to

careers is The Beer Bruvs.

“Consumer demand for for new and

visit the brewery as a thanks for their sup-

exciting beers like American IPA, barrel

port in the UK. In that time, initial discus-

Co-founded by Paul Kirkby, the company

aged beers, or well-made classic styles

sions were had on Tobin’s desire to bring

is also offering a wide array of US beers

continues to grow internationally and oth-

the brewery’s beers over the Atlantic on a

direct to the consumer, working initial-

er brewing nations are copying American

more regular basis.

ly with the Bronx Brewery, Destination Unknown Beer Co, Paradox Brewery and

craft brewers in a ‘full circle’ effect.

Workhouse Beer Co.

“Retailers are now more aware of shelf

And two weeks after returning from the

life and chilled storage requirements

US, lockdown stuck.

than ever before helping to preserve

“The weather was great, so we were sat

“What we’re trying to do is something

beer flavour and maintain American

in the garden being able to relax for the

a little different,” says Kirkby. “There are

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BREWERS JOURNAL

a lot of excellent US breweries around that everyone knows, but there are also

Companies such as Beer Hop and The Beer Bruvs are bringing an increasing number of US beers to these shores

what’s happening with breweries in the States, and provide them with access

a lot of great outfits with equally great

so some of the fantastic beers they are

reputations that haven’t made it over here

making.”

before.”

Speaking to us in 2016, Goose Island founder John Hall said this: “Travelling

The current economic landscape in 2020 effectively fast-forwarded a career

“There is a lot of great beer in the UK, but

is the best education anybody can ever

change for Kirkby. He was already a fan

lots of these outlets are offering the same

have. To travel, and see what everyone

of US beer and following a conversation

names and same releases. We’re offering

is doing, it can change your life. Let me

with a fellow beer-loving family member,

something different, something comple-

tell you.

they decided to make a go of giving UK

mentary, and that can only be a good

consumers access to breweries and their

thing,” he explains.

“I was working with a big company, and I was able to travel a lot and it opened my

beers that they didn’t have before.

Already lined up for next year are beers

eyes to so many things, not least of all,

Working with freight business Sam-

from Gun Hill Brewing Co in the Bronx,

beer.”

skip on the logistics side, Kirby and the

Departed Soles of Jersey City and Rogue

team are eager to build a name for the

Ales of Oregon.

And in a year where travel has been off the agenda for many, getting a taste of

breweries they’ve already brought over, alongside the wealth of businesses

“It’s a great time to be a fan of US beers

fresh beers from overseas has to be a

they’re expecting to take to these shores

in the UK,” says Kirkby. “All we want to do

pretty good substitute.

in 2021, too.

is offer people that variety, and insight in

brewersjournal.info

JANUARY~FEBRUARY

2021

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39

STEADY AS THEY GO F

YOU CAN MAKE YOUR WAY IN THIS INDUSTRY WITH GREAT BEER BUT WITH THAT, YOU NEED TO BE GENUINE IN YOUR APPROACH AND CREATE AN ENVIRONMENT PEOPLE WANT TO BE PART OF. AND FOR THEO FREYNE, FOUNDER OF DEYA BREWING COMPANY, HE’S STRIVING TO DO JUST THAT.

or many, Odell IPA is the quin-

every day was quality.”

tessential American IPA.

Hailing from Fort Collins, Colo-

Freyne’s stint at Odell complemented his

rado, the 7.0% beer features no

studies, where he completed a Masters

less than nine American hops

of Brewing and Distilling at Heriot-Watt

and a blend of Pale and Vienna malts,

University. And it’s that time in the US that

perfectly married with the brewery’s

put him good stead for a future running

house yeast and fresh Rocky Mountain

his own business.

water from the Cache la Poudre River.

He explains: “They are a big brewery It’s the flagship release of the brewery

making lots of different beers but every

founded by Doug Odell, his wife Wynne,

single detail, no matter how minute, was

and his sister Corkie back in 1989, and

so well considered. There are lots of dif-

one that’s gone on to influence and

ferent cogs forming part of this massive

inspire countless brewers since.

wheel, but each and every cog has to be spot on.

A much-loved beer, it has long been a

“This attention to detail resulted in beers

go-to for those lucky enough to get their

of the highest quality, but what was of

hands on it.

equal importance was that everyone in that team loved working for the company.

Some 4,500 miles across the Atlantic,

“Each member of the brewery was treat-

Deya Brewing Company of Cheltenham,

ed the same so you ended up with this

England, are following their own path in

whole synergistic effect where people

beer.

took pride in what they’re doing every day, and that showed in the beer.”

And in Steady Rolling Man, the brewery’s 5.2% Pale Ale, they have their own flag-

And making Deya a brewery that is a

ship beer. One that has already become

company his team want to work for is

a byword for quality in the world of hazy,

front and centre of Freyne’s focus as the

hop-forward UK brewing.

business continues its impressive growth

And although it bears little resemblance

trajectory.

to Odell’s beloved IPA, Deya’s founder Theo Freyne learned much about quality

Deya started out back in 2015. As a die-

and consistency during his own intern-

hard fan of US beer and the culture that

ship at the American brewery.

surrounds it, Freyne built the recipe of Steady Rolling Man on a homebrew scale

“When you have the chance to work at a

before brewing it locally on a 4bbl kit.

brewery like Odell, you become some-

40

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JANUARY~FEBRUARY 2021

thing of a sponge,” he smiles. “I was sim-

Things moved quickly and by 2016, he

ply trying to absorb as much as possible.

had the keys to a 4,000ft2 industrial unit

But the overriding message each and

in Cheltenham, home to a 10bbl kit and

BREWERS JOURNAL

a 800ft2 taproom where the brewery’s

especially in the last year.

beers were first poured that May.

Regular releases launch weekly on its webshop, and Freyne acknowledges

With the increasingly popularity of hazy

how the wealth of social restrictions in

pales and IPAs, coupled with the quality

place during 2020 have driven more traf-

of Deya’s output, the brewery grew its

fic to web sales for breweries such as his.

team, added extra fermentation capacity, and a new canning line.

“This year has been so strange. So many people have been buying online, be-

But by 2019, it was time to move on. The

cause they haven’t been able to go out

brewery had outgrown its existing site

to the pub,” he muses. So that’s obviously

and secured a new 25,000sqft premises

a factor in having such strong sales in

only moments from its previous facility.

that area. But when things do get back to

One that has been retained going for-

normal, we hope that we can build upon

ward.

and sustain that relationship with the consumer.”

The centrepiece of this new brewery is a a 40hl four vessel brewhouse

But he’s also clear on the valuable and

from Leeds-based SSV Limited, and a

essential role that other businesses, both

2,000sqft destination taproom.

in the off- and on-trade, have in helping build the Deya name.

“SSV were fantastic throughout the whole process in terms of the install and plan-

“Hearing and seeing people buy our

ning, and getting the whole site up and

beers in pubs, bars and bottleshops is

running,” he says. “The capabilities of the

an incredibly rewarding feeling, and one

new brewhouse are just night and day

we are always extremely grateful for,” he

compared to our brew kit.

says. “But with the ability to make more

Each member of the brewery was treated the same so you ended up with this whole synergistic effect where people took pride in what they’re doing every day, and that showed in the beer,” Theo Freyne, Deya.

beer than before, we want to get out to “At the old site, things was very manual,

even more people and fulfil the demand

and quite basic. But we really loved work-

we’ve previously been unable to.”

ing there and enjoyed brewing on that kit.

But the new technology is just a massive

Elsewhere, the business has also just

step up for the whole company, and it

undertaken a full carbon audit with the

makes a huge difference in everyone’s

aim of making the brewery carbon neu-

working day.”

tral. This forms part of a holistic approach being taken to the company.

While brewing commenced on their new kit in January of 2020, the year that

“As we grow, a big part of my job is to

followed was far-removed from anything

make sure that this company is a really,

Freyne and the team would have antici-

really good place to work,” he says. “We

pated. Especially as they’ve, to date, yet

should always be asking what can we do

to open their impressive new taproom for

better, in terms of the beer we make, the

anything other than off-sales.

wellbeing of our team, and the impact the brewery has on a wider basis.”

“This year 80% of what we’ve sold has been in can format, which is a major jump

This approach comes at a time where

over the 30% it accounted for in 2019,” he

the brewery will have produced some

explains. “As a business, we set ourselves

8000HL in 2020, but with capacity

up to place a major emphasis on direct

already hit at the new facility, extra fer-

to consumer sales. But the situation this

mentation capacity and a rotary canning

year has sped that up somewhat.”

line will be added this year, with Deya targeting 10,000HL packaged volume in

Beers like Steady Rolling Man and Into

2021.

The Haze are incredibly popular in keg dispense, pouring at bars, pubs and

And in terms of being able to make more

bottleshops. But in small pack is where

beer, Freyne is enthused about the doors

Deya has continued to build its name,

that will open.

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BREWERS JOURNAL

“We used to operate in a very narrow

“On the clean side, we’re pretty well

Moore, sales manager Nils Lindborg,

consumer base, but now find ourselves

known for the ‘juicy’ Pales and IPAs but

warehouse manager Rachael Evans and

being able to serve other markets that

there there is a clear focus on traditional

brewery dog Teku.

weren’t possible before. And that’s a

lagers and English styles, too” he ex-

great thing. It’s exciting for us, as a com-

plains. “And these complement beers on

The latest releases to emerge from this

pany, to be able to branch out,” he says.

our mixed-fermentation side, with beers

part of Deya include Leckhampton Hill,

aged in both stainless and wood.”

an oak aged mixed fermentation ale with locally foraged elderflower. The beer was

And branching out isn’t solely restricted to the volume of markets Deya can serve.

Looking forward, Freyne wants to have

conditioned in red wine barrels for over

While their hop-toward beers are where

mixed ferm beers released over the

12 months with mixed cultures, resulting

they’ve made their name, the brewery

course of the year and to enable this the

in a tart, funky and quenching ale with

has also turned its hand to a variety of

brewery hired Toby Munn, formerly a

flavours of lemon, hay and elderflower.

styles, both in the clean side of the busi-

brewer at The Kernel in London, to head

While upcoming launches include

ness and also it’s barrel-aged arm, too.

up this side of the business.

collabs with Ashley Wines, and also a

2020 saw the release of Best Foot For-

“Toby was involved with The Kernel since

project with Little Ponoma Cider based in

ward, a Best Bitter featuring hops from

its inception and is very experienced in

Bromyard, Herefordshire.

Brook House Hops. While Tappy Pils, the

that field, so it’s great to have him as part

brewery’s first lager has a noticeable hop

of the team,” he adds.

“I still believe we’re at a starting point in

bitterness and aroma from big whirlpool

Munn is part of a 20-strong Deya team

this chapter of Deya, and it’s very much

additions of Hersbrucker and Saphir.

that also includes head brewer Gareth

a learning process but I’m very excited

44

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JANUARY~FEBRUARY 2021

BREWERS JOURNAL

about the road that lies ahead,” Freyne

ful tap board that caters for all.

and push yourself to always try and do

says. “When we can finally open the tap-

“In my opinion, the truly great breweries

new things.

room in the way we planned, it means

are the ones that can turn their hand to

“I think anybody who works in this indus-

visitors can enjoy hoppy beers but also

a handful of different styles but do them

try, and really cares about what they do,

lagers, mixed ferm numbers and hope-

very, very well. And that’s what we’re

will always feel that you can improve on

fully beer on cask, too.”

trying to do,” he says.

things or make them better. If a beer was a 9/10 then next time the plan is to make

And the whole concept, according to

Freyne adds: “So we’re certainly trying to

it a 10/10, and that’s what we always

Freyne, is to provide a varied and beauti-

do that. You should try to extend yourself,

strive to do.”

46

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BREWERS JOURNAL

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GO THE LOW WAY PLANT-BASED MEATS AND LOW-TO-NO ALCOHOL BEER? WE’RE NOT TALKING ABOUT TASTE-MATCHING, BUT MARKETINGMATCHING, WITH HUGE SIMILARITIES BETWEEN THE TWO. IF YOU PRODUCE OR SELL LOW-TO-NO, OR ARE JUST THINKING ABOUT JOINING IN THIS FAST GROWING MARKET, THEN READ ON. VELO MITROVICH REPORTS.

T

here are many reasons why

Sanctuary, an elite group of policemen –

sales of low and alcohol

Sandmen – will find you.

free beer are on the rise.

The Sandman hero of the film, Logan 5,

Brewers are discovering

loves his job, hunting runners and killing

ways of creating beers that

them with a smile and laugh. That is, until

are chalk-to-cheese in similarities to the

he turns 30.

non-alcohol beers of just a few years ago.

Retailers are promoting them, internet

What has this got to do with beer? Glad

bottle shops are specialising in low-to-

you asked. A little less than three-years-

no, and drinkers are actually choosing to

ago I did a story about low/no alcohol

drink this style of beer over ‘regular’.

beer.

In fact, with the up and coming Gener-

Part of my research consisted of going

ation Z (born between 1996 and mid-

to the warehouse of the UK’s best online

2000s) one-in-four that can, choose not

bottle shop of 0.5 to 0.0 beer, wines, and

to drink. Talk about a potential market!

spirits, DryDrinker.

Owner Stuart Elkington cracked opened

It would be easy to go on and on, listing

some cans and bottles which I gladly

10 reasons, 20, 50 and even 100 why the

sampled. The Braxzz porter I found really

low-to-no beer market will continue to

interesting with its excellent flavour and

grow. But, let me come clean with you as

perfect colour.

to why this style is important to me.

And, then to be able to get into my car without a single thought of alcohol blood

In the classic 1976 science fiction film ‘Lo-

levels after downing a porter, what could

gan’s Run’, life in a utopian society comes

be more perfect.

with only one proviso – you’re expect to

brewersjournal.info

voluntarily die at 30.

But I can’t say my excitement matched

If you choose otherwise and do a runner

Stuart’s. While I’ve never been able to

in search of a mythical place called

tolerate alcohol to much of a degree – I

JANUARY~FEBRUARY

2021

|

49

Here in the UK, 0.5% and below is considered to be “alcohol free” which means that these beverages aren’t covered by licensing laws.

If you suddenly had a lightbulb moment about tapping into the under 18-year-old market with non-alcoholic beverages, going by the letter of the law it is legal.

But, going by the spirit of the law concerning alcoholic beverages, the answer is no. In an informal survey, Brewers Journal could not find any pub, supermarket or bottle shop that was willing to sell anything looking like beer to those under 18.

Pubs and stores see it as too confusing for staff to be constantly checking to see if the beverage is 0.5% or lower. For patrons it could be just as confusing, wondering why their local is now selling swear an overripe banana gets me drunk

brewer feels the same.

pints of what looks, smells, and tastes

with an accompanying hangover – I just

Consistency of definition gets poured

like beer to 12-year-olds.

couldn’t see the point of alcohol-free. I

down the drain. With the notion of ‘low’,

mean, there’s water if I’m that thirsty.

one UK brewery has set it at 2.8% ABV,

On moral grounds, the feeling of Thai

while at the other extreme, a brewery –

authorities sums it up for many. They

But like Logan 5, my world suddenly

not in the UK – considers anything below

believe that non-alcoholic beverages

changed. In July 2019 I was diagnosed

5.5% ABV to be low-alcohol. I suspect

that mimic alcoholic beverages – taste,

with a very aggressive oral cancer. Four

with them, however, something has been

appearance, container, label – are a

months after surgery and wanting to cel-

lost in the translation of the word ‘low’.

“gateway” beverage, which would encourage minors to drink the real thing.

ebrate still being alive, I asked one of the surgical team if I could now have a beer.

Some countries specify that only 0.0%

“It all depends,” said the surgeon.

ABV can be considered non-alcoholic,

“It all depends on what?”

but in Germany – who for years has been

“It all depends on how long you want to

by far the world’s leader in non-alcohol

Some years ago in the States was a com-

live.”

beer production and consumption – its

mercial for Remington electric shavers

Without ever having partaking of the life-

standard is 0.0 to 0.5% ABV.

where the president of the company,

Market growth

Victor Kiam, said: “I liked the shaver so

style that normally brings on oral cancer, I have somehow become very suscep-

One of the reasons for accepting more

much, I bought the company.” That’s not

tible to it. My alcohol days are finished.

than absolute zero is that ethanol

exactly the same with Stuart Elkington

Forever. Finito. Suddenly, I’ve became

appears naturally in foods that we eat.

and DryDrinker but close.

very interested in 0.5/0.0 percent beer.

Indeed, recently a team of German re-

What’s in a definition

searchers were curious as to how much

His wife and he were trying to start a

ethanol children were exposed to in a

family without luck and were approach-

normal diet.

ing the idea of IVF when the doctor suggested to Stuart that he give up drinking

Before we dive into the sea of low-to-no, we need to first define what it is. Unfortu-

While there is no surprise that many

to increase his sperm count. Although

nately, there is nothing carved into stone

grape and some apple juices contain

Stuart wasn’t a big drinker, he was willing

to make this easier and here in the UK,

more than 0.5% ABV, other sources of

to try anything. Three months later his

the use of Government guidance recom-

alcohol in a child’s daily diet come from

wife was pregnant.

mendations is voluntary.

ripe bananas, pears, and, leading the pack, American-style burger rolls at 1.28%

Without really thinking about it, Stuart

For most around the world, anything

ABV.

stayed off alcohol for 18-months, though

from 0.5 % ABV to 3% ABV is considered

What the researchers discovered was

he did occur to him that he was losing

low-alcohol, while no-alcohol is anything

that German kids eating a normal Ger-

some weight and feeling better.

at or below 0.5% ABV. But, as always in

man-kid diet could actually be sloshed

Some friends finally asked him if he had

the beer industry, not every country or

during the day on alcohol.

quit drinking and thinking about it, he said

50

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BREWERS JOURNAL

REMOVING ALCOHOL Planit put this group into six subcategories which consisted of people who are influenced by:

Good life – they like to eat healthy and willing to pay for it, but not at the expense of it being delicious

Health wise – well educated about no. “I just dry-drink now.”

one on the block, with plenty of competi-

food and want options that make them

tion, along with a rise in the assortment of

feel and perform better

On a foreign holiday he tried a couple of

low-to-no beers, wines and spirits which

the alcohol-free beers where they were

is growing by the day.

Weight strugglers – want to lose weight and not feel guilty about the

staying at, and coming home, realised he was sitting on a business idea.

Looking at 2019-2020, January to January

food they eat

There had to be other people like him

sales, Kantar data research group says

were choosing to no drink at all, or selec-

that overall, all non-alcoholic drinks saw

Health helpers – choose food that

tively not drink – such as during the week

a 13.4 percent gain, to £142 million, with

offers preventative health benefits

– but still wanted a decent tasting beer.

beer seeing a 40 precent growth in that

DryDrinker was born.

market.

Taste driven – busy and focussed on

Big beer Heineken’s 0.0 lager has racked

effortless, convenient deliciousness

When I first visited Stuart, DryDrinker was

up in 2019 the biggest gain of the year by

relatively new, which matched the mar-

any low-to-no alcoholic drink, according

Just food – eat because they have to

ket. In some ways this was surprising.

to The Grocer.

want easy, cost-effective options

Alcohol free has easily been around for

Guinness was supposed to have

100-years and during the 1980s, most

launched an alcohol-free, but it got

of the big US breweries came out with a

yanked due to food safety issues before

no-alcohol beer. The idea never caught

a single can made it to the supermarket

on.

shelves. It’s believed that it will be back in January.

London’s Nirvana brewery is making stouts, pale ales, and a Helles lager. From

When looking at Dry Drinkers assortment then, the selection was mostly

Going by value, Waitrose has seen an

Estonia and the land of high ABVs, comes

German, mostly malt-tasting, and while

increase of 51.1 percent sales of low-to-

Ollenaut Kaineken’s selection of a 0.5%

DryDrinker had some lagers, the afore-

no from last year, with Tesco beating all

smoked porter, a pale ale and an IPA.

mentioned porter, and attempts at IPAs,

by volume. An interesting note that The

there seemed to be a collective lack of

Grocer made; although sales are rising

All the big breweries are now coming out

imagination in what the breweries were

rapidly in the market, the number of

with low-to-no including: San Miguel,

producing.

shoppers actually buying low-to-no fell

Jupiler, Leffe Blonde, Birra Moretti, Stella

It was if marketing told the brew masters

by around six percent. This means those

Artois, Budvar, Flat Tire, Samuel Smiths,

to make one, but down at the brewery

who are buying, are buying more.

Brooklyn, Adnams, Old Speckled Hen and others.

they were determined to show they weren’t happy about it.

It is easy to see why. While BrewDog gets the publicity – and rightly so – with

Your target audience

Today, DryDrinker is in a larger ware-

its high quality/taste low-to-no offerings,

house and Stuart is more busy than he

there are smaller breweries doing even

If you are thinking about making or sell-

ever imagined. Although you might think

more amazing things, with many styles

ing low-to-no, you need to take a serious

that the pandemic and people being at

seemingly more at home in a US craft

look at the plant-based ‘meat’ market

home would lead to an increase in alco-

brewery such as Warsaw’s Funky Fluid’s

and see how it is rapidly becoming main-

hol sold, low-to-no sales have shot up,

‘Free Gelato Pastry Sour’.

stream with consumers. Forget the actual

which Stuart attributes to people being

UK’s Big Drop is making a hazelnut porter

product going in the much; the remaining

more health conscious.

and a chocolate milk stout, along with its

similarities between plant-based and

DryDrinker is now far from being the only

lager and Pine Trail Ale.

low-to-no are huge.

brewersjournal.info

JANUARY~FEBRUARY

2021

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51

REMOVING ALCOHOL How is alcohol removed from beer, there are numerous ways.

The standard for many years was to simply heat the finished beer up to 78.4 deg C, which causes ethyl alcohol to evaporate – just like when cooking at home and you add wine to the pan, letting it steam away until the alcohol is gone. While this method is highly From Tesco to KFC, everyone who sells

Right off the bat it was decided to screen

effective in removing alcohol, it is also

a meat-based product is jumping on the

out the following groups: Those younger

effective in removing much of the

plant-based bandwagon. When reading

than 16 or older than 60; vegan or vege-

flavour of the beer, especially hoppy

the below, mentally substitute plant-

tarian; had never heard of meat alter-

notes. This is why for years alco-

based meat with ‘low-to-no’ and you will

natives; or had a total rejection of meat

hol-free beer tasted so malty, it was

see the potential in alcohol-free.

alternatives.

the only flavour that remained.

The three groups that the plant-based

This left them only with flexitarians, and

One of the most common meth-

meat market might appeal to are vegans,

the box out on the previous page puts

ods used today is reverse-osmosis,

vegetarians, and ‘flexitarians’ who as the

this group into six subcategories which

which uses pressure to force the beer

name implies, are flexible with what they

consisted of people who are influenced

through an extremely fine filter, remov-

eat.

by different factors, For the low-to-no

ing the alcohol. This is very similar to

You might think that something like

market, these can be your targets as well.

how modern desalination plants work to make fresh water out of salt.

Beyond Meat’s fake burger or similar pseudo-meat products would have been

Giving a choice Vacuum distillation works by placing

created with the vegan or vegetarian market in mind. ‘Might’ is the key word for

Like with plant-based meats, when the

the beer in a vacuum, which allows

nothing could be further from the truth.

curtain goes up low-to-no beer and cider

the brewers to lower the boiling and

get no gasps from the audience; there is

evaporate much of the alcohol without

According to the UK Vegetarian Society,

no surprise when you see them in a pub

raising the temperature high enough

the percentage of people who maintain a

or on your supermarket shelf. Every beer

to ruin the flavour.

strict vegan or vegetarian diet is only two

drinker is aware of low-to-no products –

to three percent of the population. Would

the challenge is giving them a reason to

Other methods include:

you spend millions developing a product

try them.

Gas stripping: The beer is heated up but then water vapour or nitrogen gas

for that small of market? And, on-theother-hand, If you were a dedicated

Stuart Elkington at DryDrinker sees it all

is passed through the beer, stripping

vegan, would you want to eat a product

as choice. You have a choice of drinking

away the alcohol.

that reminds you of meat? The answers

only on weekends, only on days starting

Limited fermentation: By using spe-

are ‘no’ to both.

with the letter ‘T’ or whatever.

cial yeast strains that produce very low

One of international Dupont’s subsidiaries

His choice is to drink dry, but to still drink.

such as rice or maize which contain

is Planit which is developing plant-based

When he finishes a run, he wants a beer.

less sugar limits the fermentation

proteins and products. According to Plan-

When he’s out with mates at a pub, he

process.

it, one of the biggest questions hanging

wants a beer, not a water or a Diet Coke.

Dilution: Water is added to the post

over the plant-based meat category at

He just chooses not to have alcohol.

fermentation stage beer to dilute and

amounts of alcohol, or different grains

lower the ABV.

the moment is how to cross the chasm from established niche to mainstream

The point is, your customers now have

Fermentation free: If it is during fer-

staple.

a choice of brilliant beers to drink, which

mentation that alcohol is created, then

In trying to answer this question, the

just happen to be low-to-no alcohol. The

eliminate this step. While this requires

company conducted a major survey of

only question is, are you going to be the

major changes to the recipe to create

2,000 consumers across the USA, Eu-

one supplying them?

the same flavours, it is a common

rope and South America.

52

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JANUARY~FEBRUARY 2021

method.

BREWERS JOURNAL

THE BIG IDEA WE ALL COME INTO THE BEER INDUSTRY FROM DIFFERENT ANGLES, WITH OUR OWN PERSPECTIVES AND FROM DIVERSE ORIGINS. PHIL SISSON, THE FOUNDER OF SIMPLE THINGS FERMENTATIONS, IN GLASGOW, SCOTLAND, IS NO DIFFERENT. LEAVING A CAREER IN MUSIC STUDIO MANAGEMENT WITHIN LONDON, TO MOVE NORTH OF THE BORDER FOR A NEW LIFE, HE WOULD SOON FIND HIS TRUE CALLING IN THE WORLD OF BREWING.

The victorious homebrewer in the 2016 competition was Phil Sisson.

Having recently moved to Glasgow from London, he wasn’t 100% certain what his next career move would be - but successes such as those must have clearly focused the mind.

“For us, Glasgow was more or less a pin in a map type thing. Although I grew up in the northwest of England, my folks are in Cumbria, and my wife grew up in Fife in eastern Scotland,” he explains. “So we were effectively within striking distance of both of our parents. That, and we were ready to leave London after 20 years.”

S

Sisson wasn’t keen on giving up much of

ome things are just meant

European brewing heritage and culture,

London’s qualities though, so Glasgow

to be.

with a modern and innovative approach.

would become their destination. However a career in beer wasn’t front and

For many years, the Strongroom Bar & Kitchen

But let’s first take a step back, and when

centre of his thoughts upon leaving the

in Shoreditch, London has

Rob Lovatt talks, you listen.

big smoke.

beer in the capital.

The production director at the venerable

“I think we’ve moved to Glasgow before

Not just to a place to drink it, but often

Thornbridge Brewery in Bakewell is one

I’d settled on brewing, I’ve been home

to enjoy this beloved beverage in the

of the UK’s finest brewers.

brewing for quite a while and enjoying it,

company of those that brew it, sell it and

He was frequently part of the judging

and then we moved up to Scotland, and

market it.

panel at the Great British Home Brew

I did more of it,” he says. “So I applied for

Challenge.

a Masters at Herriot Watt, was accepted

been something of a destination for great

and at that point, the die was cast.”

Home to countless meet the brewer events, beer festivals and the like,

In conjunction with Waitrose and Brew

Strongroom was initially founded as

UK, the competition offered the winner

Sisson says his time at the world-famous

somewhere for clients of the studios that

the chance to brew their beer at Thorn-

institution was a fantastic experience, and

operate above the bar to drink, mingle

bridge before it was rolled out to some

one he’s happy to admit was much hard-

and be merry.

70 Waitrose stores across the UK.

er work than he had initially expected,

And for some time, the manager of

And in 2016, the triumphant beer was

especially as he was combining a young

Strongroom Studio was Phil Sisson.

Raindrops on Roses, a 5.3% Belgian Wit

family and a commute between Glasgow

style beer, brewed with rose petals.

and Edinburgh.

don, Sisson would end up trading the

Commenting, Lovatt said: “The beer was

“That knocked a couple of hours off of

capital and its music scene for another

undoubtedly well made with the roses

the day. And in addition to the huge

creative calling.

working in a beautiful harmony with the

amount of work to be done, I was part of

camomile and coriander.

their natural selection team, an annual

And that would mean starting his own

“A worthy winner from a great selection

project where you develop and bring to

brewery in Glasgow in the form of Simple

of beers that were submitted to the

market a brand new beer,” he recalls.

Things Fermentations, an outfit found-

challenge which goes from strength to

“It’s a fantastic initiative in conjunction

ed on the desire to focus on British and

strength.”

with Stewart brewing which involves for-

But following a successful stint in Lon-

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BREWERS JOURNAL

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2021

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55

mulating, brewing, packaging and

realised in early releases such as

hopefully selling a new beer.”

European Pale Ale. A 5.0% beer featuring a malt bill of Maris Otter,

Sisson adds: “It was a super expe-

Vienna, Carapils, Crystal, with Mag-

rience that I gained an awful lot

num, Hallertau Blanc, Huell Melon,

from, not just in terms of brewing

and Celeia hops alongside WHC

but the business side, too. The

Bjorn Kveik yeast.

Stewart Brewing team were really good mentors and very generous with their time.”

Scottish Light, as the name suggests, is light in alcohol content, but dark in colour and big on

The aspiring brewery own-

flavour. Scottish Light (or 60/-)

er also relished the diverse

makes use of a long boil and a

nature of the course setup,

complex malt bill to deliver a

featuring students from

rich and rewarding experience

South America, Australia,

to the drinker.

India, Africa and beyond.

“I didn’t expect it to be such

A slow and low fermentation

a big factor, but having the

keeps things clean, crisp and

chance to learn from peo-

refreshing and allows the array

ple from so many different

of delicate flavours to delight

backgrounds, to benefit from those perspectives, was really valua-

the palate.

This under-represented style overperforms relative to its ABV, works equally

ble.”

I applied for a Masters at Herriot Watt, was accepted and at that point, the die was cast,” Phil Sisson, Simple Things Fermentations

tish Light, Scottish Export and Peated Pale, he’s doing just that.

well in summer or winter and ages well, Following the conclusion of his studies,

making it a great choice for the fridge

“I’ve adopted something of a broad

Sisson would go on to work at Harvie-

and the cellar.

outlook to my beers,” he believes. “If you were to write it down, I’d probably say

stoun Brewery in Alva before branching out on his own.

These beers form part of the brewery’s

Scottish, British and European. But it’s

He had a plan, and he knew how he

Big Ideas series, an exploration of dif-

more of a wide circle with Scotland in the

wanted to carry it out - but accounting

ferent styles and ingredients that will at

middle.”

for a global pandemic was always going

some point inform a core range of more

to be a tricky hurdle to navigate.

regularly available brands.

Sisson’s beers are brewed on his Dave

The intention, before 2020 struck, was to

Porter kit from PBC Installations.

“The business plan kind of consistent was

have such releases complement draught

was like a sort of two pronged affair. So it

beers primarily for the local market.

“It’s kind of ideal for me. It’s nothing fancy but it’s perfectly capable of making good

was doing bottle-conditioned releases of styles that were a little bit off the beaten

“Brewing golden ales, stouts and porters

beer. It suits the type of beers I’m brew-

track,” he tells us. “And traditional styles

was the plan. Having that as the second

ing,” he says.

for cask and keg dispense.”

strand to the bottle-conditioned releases.

“I could potentially have looked for out-

But instead, the latter has been ok and

side investment early on, and started out

For Sisson, his passions don’t lie in brew-

the former hasn’t really happened at all,”

with a newer kit and a bigger team. But

ing hop-forward hazy pales and IPAs

says Sisson. “Ultimately, I’ve only been

the way things have gone, has meant that

despite enjoying drinking them.

able to fulfil half of my business plan.”

I’m glad I’ve kept things modest and will

“My feeling is that those beers are

He adds: “But the part that has worked,

already very well taken care of by the

is welcomed. I’ve had a great response,

And growing organically in 2021 is very

brewing community, so we don’t need

which is really appreciated. It has kept

much the plan.

another brewery popping up making

me going and will hopefully continue,

them,” he explains.

enabling me to finally start producing

“Going forward is to hopefully do all of

“My penny drop moment came read-

draught beers in 2021.”

the things I was planning to do this year.

look to grow organically from there.”

I want to be able to attend beer festi-

ing ‘Radical Brewing’ by Randy Mosher.

Realising the sheer possibilities that exist

Regardless of package, instilling a sense

vals, take part in collaborations, produce

in beer showed me how many opportu-

of place in his beers was always an

draught beer and get the name out

nities there are for you as a brewer.”

important aspect of what Simple Things

there,” he says. “If I can raise the aware-

Fermentations is about.

ness of what I’m doing, and get more

And through releases such as the Scot-

beer out there then I’ll be very happy.”

And for Sisson, that belief has been

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BREWERS JOURNAL

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ENSURE YOU’RE PRIMED FOR SALES GROWTH IN 2021 HOW CAN YOU MAKE SURE YOU ARE READY TO TAKE ADVANTAGE OF THE BOUNCE BACK WHEN IT ARRIVES? PERFECTING YOUR CUSTOMER PROFILE, ENSURING YOUR SALES TEAMS KNOW WHAT THEY’RE SELLING AND DEFINING A JOURNEY PLAN FOR YOUR THEM ARE JUST THREE KEY WAYS, EXPLAINS JOE BROUDER, THE FOUNDER AND MANAGING DIRECTOR OF 2EM.

A

s I type this, Margaret

If your sales team know exactly who

Keenan has just become

this hypothetical customer is, they will

the first person in the world

spend more time speaking to the right

to receive the Pfizer/Bi-

ones. These are the conversations where

oNTech Covid-19 vaccine.

you can add real value, create long-

Over the next few weeks, hundreds of

term partnerships, and grow with their

thousands of people will receive the jab,

business.

with millions due by the end of December 2020.

Whilst distribution points and volume

There are undoubtedly hard yards ahead,

are undoubtedly important, the perfect

particularly as much of the country

customer will depend on your business,

remains in semi-lockdown throughout

and needs to be aligned to your long-

the winter. But it does at last now appear

term strategy.

there will be some green shoots for the

Who are those customers who will be

on trade in 2021.

growing with you for years to come? It is

So, how can you make sure you are ready

better to have a smaller number of those

to take advantage of the bounce back

that more profitable, more sustainable,

when it does come?

and great advocates for your brand than a larger number of the alternative.

Here are a few tips to make sure you stay ahead of the competition:

Ensure your sales team knows what they are selling

Get that perfect customer profile nailed down

This goes beyond simply making sure your team knows their ABVs and IBUs.

I can be guilty of being a bit of a broken

This is about making them more com-

record on this point. The reason is defin-

mercially minded.

ing your perfect customer is one of the most important things you can do. If you

Each time your salespeople cross the

managed to catch our last article, you’ll

threshold and speak to a buyer, they

be well versed in this.

have an opportunity to make a sale.

You must have a written description.

They should have absolute certainty

What are your customer’s pain points?

on what the priorities are for that sales

What is their style of operation, their

conversation. If they don’t, it’s potentially

aspirations for their business? And what

a missed open goal.

do they need from their suppliers? (Quite

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JANUARY~FEBRUARY 2021

different from what do they want).

They need to be aware of the aims of

If you’re struggling to think about who

your business in terms of brands and

this is, think about those customers who

SKUs. Let them in on the profitability of

you and your team love. Write down

each SKU; this should not be a secret

their common attributes: volume, retail

when discussed internally. They need to

offer, marketing, personality, values. See

know what their pricing sign-off levels

what they all have in common and draw

are, what deals they are permitted to do.

together these underlying themes.

Trust in them and they will reward you.

BREWERS JOURNAL

people. It ensures they are oriented on

on commercial strategy, recruitment, and

Your sales team could spend hours

sales, and not wasting their time or revis-

training. Joe is also the founder of the

and days getting to know the perfect

iting lost causes.

Drink Sales Network: a nationwide network that meets (in normal times) regularly to

customer, building a relationship, and understanding their business, only to agree

Regular activity speaking to a range

share best practice, discuss trends and

a listing of the lowest-margin brand – a

of decision makers will improve their

ideas in the industry, and develop business

missed opportunity for both you and for

knowledge of their territory, essential for

relationships.

the customer.

building credibility with customers.

Get your team a rock-solid journey plan in

Hopefully this given a few pointers to

place

help ensure your success in 2021.

If there’s anything on your mind then

We’ll cover Key Performance Indicators

please do drop me an email at joe@2-

(KPIs) another time. Drilling down into

em.com. I love getting emails from these

what your team does out in the field is

articles, and I am always happy to talk

hugely important, and worth an article on

through your specific business require-

its own.

ments.

But for now let’s focus on one that will

We have a free journey planning tem-

have immediate impact: how your sales-

plate to help your team get started – give

people plan their week and how many

it a try. Or if you want to see how your

customers they should be seeing.

current On Trade strategy rates, see how

Hitting the ground running in 2021 will

you score on our free Sales Baselining

be because of regular, repeated activity

Scorecard if you haven’t done so already.

spent working away at the right custom-

This free tool will take less than 5 min-

ers. Sales is a numbers game, but activity

utes, 42 yes/no questions, and will give

must be aimed in the right areas.

you personalised PDF report on how you

To make sure this happens it is best

can grow your sales, direct to your inbox.

practice to have some KPIs that never change, such as ‘a minimum of 8 sales

From all of us at 2EM we wish you a very

visits per day in trade’.

merry Christmas and a happy new year.

Well done on getting through 2020, next

You can then build additional KPIs on top

year will be better. Best of luck.

of these for a different focus per quarter, depending on the business’s needs at

Joe Brouder is the founder and Managing

the time.

Director of 2EM. Joe hosts panel talks

Having these basic building blocks in

with leading industry figures across the

place creates accountability for sales-

UK and speaks at tradeshows and events

brewersjournal.info

Whilst distribution points and volume are undoubtedly important, the perfect customer will depend on your business, and needs to be aligned to your long-term strategy,” Joe Brouder, 2EM. JANUARY~FEBRUARY

2021

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59

TURNING TO TECH FOR THE POST-COVID WORLD THE PANDEMIC CONTINUES TO BRING CHALLENGES FOR BREWERS ON MULTIPLE FRONTS BUT WITH A VACCINE IN THE PROCESS OF BEING ROLLED OUT AND HOPE THAT FURTHER NATIONWIDE LOCKDOWNS CAN BE AVOIDED, THERE IS NOW AN INCREASINGLY BRIGHTER LIGHT FLICKERING AT THE END OF THE TUNNEL FOR BOTH THE INDUSTRY AND THE WIDER HOSPITALITY SECTOR, EXPLAINS JOE COX, BREWING INDUSTRY SPECIALIST AT SALES ENABLEMENT SOFTWARE DEVELOPER, SALES-I.

R

esilience and proactivity

expect this increased focus to continue

have been the hallmark of

as they ready themselves for the months

the sector’s response to the

ahead.

unique challenges of the

Sales enablement software helps

Covid crisis, be it in brewers

brewers embrace strategic selling by

pivoting operations to serve new markets

giving them full visibility of their customer

(by switching from draught to ‘packaged’

relationships on a mobile device, offering

products, for example), embracing direct

a comprehensive range of daily updated

to consumer selling to unlock improved

metrics that allow the user to spot both

cashflow or streamlining operations to

historic and future trends and identify

embrace greater productivity and effi-

opportunities to cross and upsell.

ciencies.

On the technology front, as brewers have

Fundamentally, customers tell us being

sought to mitigate the worst excesses

better informed about their custom-

of the crisis, we have seen increased

er behaviours, enables them to make

adoption of a range of tech solutions

better decisions about their overall sales

– particularly during the first lockdown

strategies and move from reactive cus-

period when many operations had

tomer relationship management to more

more bandwidth to consider proactive

proactive sales, something we know will

measures - to help them strengthen

become increasingly important in the

back office systems and communicate

post Covid world, where competition will

better internally and externally, as well as

be especially intense and supply and

help them get closer to and gain a better

demand unpredictable.

understanding of their customers.

Of course, many players in the sector will still be firmly be in consolidation mode

Looking specifically at sales operations,

given the ongoing impact of the crisis on

we find brewers are increasingly mindful

the on trade, but there are still quick tech

of the vast amount of data they typically

wins they can make that will stand their

hold surrounding their customer relation-

CRM processes in good stead for the

ships and are increasingly looking to har-

future.

ness it to inform more strategic selling.

In our experience, while embracing data

Despite the resurgence of some opti-

driven sales can be of major benefit to all,

mism around the economy, the com-

smaller microbrewery players typically

ing year promises to be anything but

stand to make the biggest gains as they

plain sailing, with uncertainty around

often hold the most data yet are typically

the knock-on impact of Brexit, varying

the least proactive in collating it, let alone

regional Covid restrictions and fluctuating

using it to make better sales.

supply and demand likely to be the order of the day for the first quarter at the very

60

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JANUARY~FEBRUARY 2021

If the pandemic has taught smaller oper-

least.

ators in the brewing industry anything, it

That said, there will be growth oppor-

is the importance of keeping customers

tunities ahead for brewers, particularly

close, especially for the very smallest

as the on trade begins to reopen more

players who might typically rely on a

consistently, and we expect to see the

mere handful of customers to remain

sector continue turning to tech to make

viable and keep cashflow ticking over.

itself better placed to tackle the chal-

Brewers have been working especially

lenges and embrace the opportunities of

hard to ringfence spend from existing

what will effectively be a completely new

customers throughout the crisis and we

trading landscape.

BREWERS JOURNAL

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INGREDIENTS

DON’T FORGET MELANOIDIN MALT MELANOIDIN MALT CAN ADD A NUMBER OF QUALITIES TO YOUR BEER RECIPE. IN THIS PIECE LAWRENCE PLANT, THE UK CRAFT MANAGER FOR PAULS MALT, OUTLINES WHY YOU SHOULD CONSIDER IT WHEN PRODUCING YOUR NEXT BEER.

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W

hen I used to brew

as the Maillard reaction.

cask ales, I was

The Maillard reaction is seen not just in

addicted to Mel-

malt, but many other products too. Think

anoidin malt.

of the smell of fresh bread in the toaster,

It gave delicate ale

or the charred taste on burgers, even

styles a complex body that elevated the

the dark roasted flavour in coffee beans.

flavour of the beer as well as a distinctive

All results of this rather fantastic flavour

amber hue.

fuelled chemical reaction.

Notes of dark caramel, biscuit & toffee,

So let’s not just look at Melanoidins on

it’s a welcome addition to any amber ale,

a surface level (a feeble attempt at a

red ale or dark European beer style.

Maillard pun), but dive deep into the

Melanoidin malt balances bitterness

chemical understanding of this flavour

from traditional hop varieties brilliantly.

development.

In greater additions, it provides a nutty

The Maillard reaction is named after

toffee punch which goes toe to toe with

French chemist Louis-Camille Maillard,

bitter heavy hop additions.

who stumbled upon the discovery while

So, obvious question, what is a mel-

trying to replicate biological protein syn-

anoidin? Well, Melanoidins are brown,

thesis in 1910.

nitrogenous polymers that are formed

Maillard was able to provide an expla-

when sugars and amino acids combine.

nation for this browning process that oc-

They’re a by-product of a process known

curred when heating natural ingredients.

BREWERS JOURNAL

To dive a little deeper, the reactive car-

content. Malt enzymes are damaged

bonyl group of the sugar reacts with the

when moist malt is exposed to high

nucleophilic amino group of the amino

temperatures.

acid and forms a complex mixture of poorly characterised molecules respon-

However, as this is a speciality malt

sible for a range of aromas and flavours.

product, where extract & enzyme per-

Melanoidins are just one of the mole-

formance aren’t paramount, brewers can

cules produced.

still expect plenty of Diastatic Power from

We also see Reductones and α-Amino

their base malts.

ketones. Reductones and amino acids

’MISERABLE FISH MELANOIDIN’ AMBER ALE RECIPE OG: 1.048 FG: 1.010

then go on to produce Furans, Pyrroles &

Fear not, your mash will be happy. Due to

IBU: 30 to 35

Thiophenes.

the high buffering capacity and reducing

ABV: 5% (+/- 0.5%)

power of the resulting wort, derived from

Colour: 25 to 30 EBC

How do we create the Maillard reaction

the high Melanoidin content, beers with

in our malting plants at Pauls Malt? Mel-

good stability are produced.

Malt:

anoidins are produced from the interac-

Melanoidins are also thought to limit beer

Pale Whale Ale Malt (4-6EBC) – 49.5%

tion of reducing sugars with amino acids

oxidation and prevent the production of

- A Base malt with good enzyme

from green malt.

colloidal instability.

activity to back up the lack of Diastatic

The intensities of these reactions are

power in the Melanoidin Malt.

dependent on both moisture and heat.

So, how much Melanoidin malt should

Miserable Fish Melanoidin Malt (40-50

Therefore, a kilning cycle with recircu-

you use? Well, it depends entirely on

EBC) – 44.8% - A big part of our grain

lated air is chosen to encourage high

what you’re trying to achieve with the

bill for aroma and flavour complex-

moisture & colour development.

beer. Is it colour? Sweetness to balance

ity. Sweet caramel nutty flavours to

out bitterness? Flavour complexity? Nutty

be pulled through with such a high

Prior to the kiln, the barley is steeped to

aromas? Or all of these? Melanoidin malt

addition.

a greater moisture content than 45% and

can be used to good effect in medium to

Rough Tide Torrefied Wheat (2.5 – 5

is permitted a long, warm germination

dark beer styles.

EBC) – 5.7% - Heat blasted on the

period.

surface, torrefied wheat is the perfect

Single deck kilns are then used on the

Typical usage rates between 10 – 60%.

adjunct for cask beer providing body

green malt, where it is held in warm

I’m going to share a winter deep amber

& head retention to the beer. Again,

re-circulating air for an extended dura-

ale recipe which will bring out the nutty

A slight toasted flavour is imparted,

tion, which slows evaporation and further

caramel flavours that suit this time of

which will complement the Melanoidin

effect endosperm modification.

year.

Malt well.

This stewing allows the accumulation

This specific grain bill brings out the

Mashing:

of reducing sugars and amino acids for

uniqueness of the Melanoidin malt to

Single Infusion for 60 minutes at 65°C.

colour and flavour formation. The Maillard

experience its flavour complexities &

Due to the limited Diastatic Power in

reaction takes plan. As a result, tasty

stability benefits in full force.

the Melanoidin Malt, conduct a quick

Melanoidins created! This highly colour-

iodine test before running into the

ed (40-50 EBC units) Melanoidin Malt

I’ve purposely limited the use of other

has slow conversion times and reduced

speciality malts for this reason. In other

extract yields, combined with reduced

words, no Chocolate malt or Citra hops to

Kettle:

fermentability due to its poor enzymatic

overwhelm the pallet.

Bittering Hops at Boil - Bramling Cross

kettle.

(6.5% AA) – 1.6 g/l - 20-22 EBU 10 Minutes prior to end of boil – Challenger (8.5 % AA) – 1 g/l 10-12 EBU Flame off. Temperature below 85°C. Once added, rest for 10 minutes – Challenger (8.5 % AA) – 1 g/l -aroma only.

Fermentation: English Ale style Yeast. Wet or dry.

Brewery dependent.

19°C fermentation.

brewersjournal.info

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INGREDIENTS

BUILDING A BUZZ ABOUT BERE BERE IS A SIX-ROW BARLEY THAT IS IDEAL FOR USE AS A SPECIALITY MALT. AND IT’S ON ITS WAY BACK. SO WHAT DOES THE RESURGENCE OF HERITAGE SCOTTISH BARLEY MEAN FOR THE FUTURE OF BREWING IN SCOTLAND, OR FOR SCOTTISH STYLES BREWED ELSEWHERE? RICHIE WALSH, THE LOWLAND SCOTLAND COORDINATOR FOR THE SEED SOVEREIGNTY PROGRAMME, TELLS ALL.

B

ere barley is a spring sown,

from the western Isles, one from Orkney

six-row barley traditionally

and another from Shetland.

grown in the Highlands and

Most likely what we call bere barley

Islands of Scotland for pos-

today is the result of around a thousand

sibly over a thousand years.

years of both intentional and accidental

It is a landrace, rather than a cultivar

breeding and selection.

(such as Marris Otter).

Peter Martin and his team at The Agrono-

That is to say that it has been cultivated

my Institute of Orkney has been working

in a particular area for long enough to

with bere since the early 2000s, col-

have developed local adaptation under

laborating with farmers to develop best

the influence of climatic, environmental

practices of bere cultivation.

and local agricultural practices. Some of

They have also been working with artisan

bere’s characteristics include the ability

bakers to develop bere meal for making

to grow and crop well in alkaline, manga-

bere bannock and biscuits.

nese-deficient soils typical of Scotland’s

Collaborations with Bruichladdich of

islands where other types of barley

Islay and the Isle of Arran distillery have

would struggle.

brought the first modern bere whiskeys

Bere also has the ability to crop well with

to market. Collaboration with Valhalla

very low inputs and the adaptation of

Brewery based on the UK’s most north-

rapid growing, strong plants in the long

erly island Unst brought us a bitter and a

days of the north of Scotland’s summers.

pale ale brewed with bere.

Historical reports state that fourteen ears

The Seed Sovereignty Programme has

of barley growing from a single grain are

been supporting growers in the UK and

not uncommon on the nutrient-deficient

Ireland for the last three years, training

soils of the Western Isles.

growers and building networks from

In modern times bere is primarily grown

community gardens, as well as em-

as a fodder crop. Historically bere has

powering farmers to grow their own

also been malted to make whisky and of

agro-ecological seed.

course beer.

Although most of the programme’s focus

Since at least the 18th century northern

has been on vegetable crops, there

Scots have been making bread from bere

has been huge interest in Scotland’s

barley known as bere bannock or in Scot-

Highlands and Islands crofting commu-

tish Gaelic- aran eòrna (barley bread).

nities - where cereal growing has long disappeared - in reviving heritage grain

DNA research by The National Institute

and most of all bere.

of Agricultural Botany has revealed the

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JANUARY~FEBRUARY 2021

presence of Scandinavian barley genes,

The programme has been supporting

indicating that bere could have been

these growers through running work-

brought to Scotland by the Vikings.

shops and events around sowing and

It is also possible that bere is a mix of

harvesting.

Viking barley and the barley that Scots

In February 2021, crofters involved with

were growing during the middle ages.

heritage grain growing will meet online

Further DNA research by The James

with small scale oat growers in Wales to

Hutton Institute has shown there to be

celebrate their crops and learn together

three distinct populations of bere, one

at the Oat and Bere Fest.

BREWERS JOURNAL

Malted bere barley is not yet available

maltsters who seemed to be doing very

from the large UK maltsters. One small-

well. (The USA now has over a hundred

scale maltster - The Crafty Maltsters in

craft maltsters).

Fife, Scotland - have tried their hand at bere this year.

With the success of the craft malting

The Crafty Maltsters, husband and wife

sector in the USA this gave them con-

Daniel and Alison Milne, became interest-

fidence that the same principles could

ed in the idea of setting up a craft scale

apply in Scotland, particularly with the

malting operation in Scotland around six

significance of the distilling industry.

years ago.

The next step was the purchase of a

At this time Alison was working for The

four-ton malting set-up from Italy, which

National Farmers Union, exploring means

resulted in the launch of Crafty Maltsters

to add value in commodity supply chains,

in October 2019.

including the malting barley chain.

The Crafty Maltsters believe that quality

Bere has the ability to crop well with very low inputs and the adaptation of rapid growing, strong plants in the long days of the north of Scotland’s summers

malt comes from their unique blend of The malting barley supply chain is a

provenance, craftsmanship and innova-

highly industrialised and commoditised one and Alison began to question if this has kept pace with the the growth of craft brewing and distilling in Scotland.

The brewing and distilling industry, as well as the consumer, are increasingly recognising and demanding products with provenance.

This led The Crafty Maltsters to conclude that there had to be another way.

When researching small-scale malting they found out that there was only one craft maltster in the UK. Looking over the Atlantic, at that time there were about 10 or 12 small-scale

brewersjournal.info

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65

tion, demonstrating the value of sustaina-

malt in your recipe to aid starch conver-

bility from soil to final malted product.

sion in the mash.

They have been keen to develop a bespoke relationship with craft brewers

Bere gives beer an amber colour and

and distillers; this enables them to match

smoky flavour with a slight bitter after-

or even improve upon the malt to fit the

taste; keeping hop bitterness low will al-

producer’s requirements for type of malt,

low the malt bitterness to shine through.

flavour and style of beer or spirit being

These flavours must have been common

produced.

in highland beers for many hundreds of

Many of their customers are reporting in-

years in areas where bere was cultivated.

creased efficiency when using their malt.

After more than a decade of hop-forward

The 2020 bere that The Crafty Malt-

IPAs using primarily American hops, is it

sters have produced is all committed to

now time for malt and indeed Scottish

chosen distilleries and breweries, who

malt to take centre stage in our beers

will work with them to assess the malting

again?

quality and ultimately the results of the

The efforts of Peter Martin at The

final brew or spirit.

Agronomy Institute of Orkney, The Crafty

In addition to bere, The Crafty Maltsters

Maltsters and others seem likely to lead

are also busy trialling small amounts

to a renaissance of historically authentic

of other Scottish heritage grains, yet to

Scottish ales.

reveal which types, but watch this space

Maybe most excitingly, after bere barley

for more exciting heritage malts.

and other heritage Scottish malts be-

What does the resurgence of heritage

come commercially available in 2022,

Scottish barley mean for the future of

it could be possible that the BJCP and

brewing in Scotland, or for Scottish styles

customers start looking for that heritage

brewed elsewhere?

malt flavour profile in Scottish exports

Bere being a six-row barley which has

and wee heavies.

Bere gives beer an amber colour and smoky flavour with a slight bitter aftertaste.�

a high nitrogen content means it is not ideal for a base malt when brewing beer,

Richie Walsh is the Lowland Scotland

it would be better to treat it as a speciality

Coordinator for The Seed Sovereignty

malt, or to include some two-row base

Programme.

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BREWERS JOURNAL

®

CAN SEALING MACHINE

Hourly production 200-300 CPH

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INGREDIENTS

HEADING UP A HOP REVOLUTION FOR YEARS, BREWERS WANTING TO SOURCE HOPS FROM NEW ZEALAND HAD A SOLE OPTION TO TURN TO. BUT THE LANDSCAPE HAS CHANGED AND COMPANIES SUCH AS HOP REVOLUTION ARE ALTERING THE NARRATIVE, DEALING DIRECTLY WITH BREWERIES ACROSS THE GLOBE TO SUPPLY VARIETALS SUCH AS NELSON SAUVIN, MOTUEKA, RIWAKA AND PACIFIC SUNRISE. AND THEY’RE ONLY JUST GETTING STARTED. 68

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JANUARY~FEBRUARY 2021

D

r Susan Wheeler is a viticulture research scientist by trade that started to look into the wonderful world of hops back in 2012.

Fast-forward eight years and the company she would go on to found, Hop Revolution, is expecting to harvest some 200 tonnes across four varietals in 2021.

Not bad going for someone that, in her own words “got bored of grapes research so decided to read about hops instead”.

BREWERS JOURNAL

Dr Wheeler’s foray into the world of

early on that we should do something to

board and we could see the scale and

hops started out as a research project,

change that,” explains Dr Wheeler.

potential of what we were doing,” she explains.

investigating the possibilities of growing Humulus lupulus outside of the Nelson

For many years, NZ Hops had the mo-

region. But upon seeing how in demand

nopoly hops hailing from this part of the

The company’s first hop garden was

hops from New Zealand were, this

world. But followinWg a period vying for

planted Tapawera (Maori meaning ‘hot

research initiative would soon become a

access to grow their own, Dr Wheeler

forest edge’). It’s a 110ha property, with

commercial one.

was granted a license some four years

the first harvest completed March 2020.

ago and Hop Revolution was born.

The Tapawera hop garden soils comprise

“I’d speak to a lot of brewers, especially from the US, and they all told me the

“We became a company, started planting

alluvial silt and sandy loams overlay-

same thing: that New Zealand hops were

our first farm and from the off, more

ing deep free-draining gravels. These

hard to come by. So it became obvious

people got involved, investors came on

soils are well suited to hop growing and

brewersjournal.info

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69

are characterised by low-to-moderate

nections with brewers and distributors

The first harvest from the Tapawera hop

natural levels of fertility and variations in

alike. Following these shows the duo,

garden took place in March 2020. This

soil depth, typical of a former flood plain.

as they explain,” would “cold call” North

produced 100 tonnes, all of which was

In this garden, they planted a range of

American brewers so they could visit and

pelletised in Idaho, USA.

Nelson Sauvin, Motueka, Riwaka and

explain the Hop Revolution proposition.

The majority of the hops were sold in the

Pacific Sunrise.

“A lot of these brewers were good to give

USA through direct to brewer sales and

Jason Judkins, CEO at Hop Revolution,

us a go,” he recalls. “We were turning up

distributors, however, the company still

joined the business in January of 2019.

but we didn’t have any samples at that

has Nelson Sauvin and Motueka in stock

Along with Dr Wheeler, he has seen first

point. We didn’t have anything! Instead,

for breweries in the UK and wider Europe.

hand how in-demand New Zealand hops

we explained that we were developing a

are across the globe.

farm and this is what we can offer.”

In 2021, Hop Revolution is looking at producing approximately 200 tonnes of

“Planning and planting such a big garden was a daunting exercise. You’re building

Judkins adds: “And we had these brewers

Nelson Sauvin, Motueka, Riwaka and

the farm up, importing drying equip-

saying “Ok, great” let us know when

Pacific Sunrise. This is where their new

ment from Wolf in Germany and getting

you’re going to have them. They would

hop garden comes in.

everything installed,” says Judkins. “It was

be sending money to the other side

Wairua hop garden is located on the

a big project, that’s for sure.”

of the world and we would promise to

eastern side of the Motueka River. Situ-

send them the hops when harvest came

ated at the junction of Old School Road

Judkins and Dr Wheeler would travel

around. There was a lot of trust placed

and the Kohatu-Kawatiri Highway, their

to the US, attending events such as the

in us.”

second hop garden is located approxi-

Craft Brewers Conference to make con-

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JANUARY~FEBRUARY 2021

mately 8 km south of Tapawera.

BREWERS JOURNAL

The predominant soil type is Motupiko

Food Research and released in 2000,

Hop Revolution is the first grower to plant

silt loams derived from Moutere gravels,

the essential oil profile displays charac-

Pacific Sunrise on a commercial scale.

with low-to-moderate natural levels of

teristics of “fresh crushed gooseberries”

Released by New Zealand’s Hort Re-

fertility and free draining stony topsoil.

a descriptor often used for the grape

search in 2000 and offering up citrus and

variety Sauvignon Blanc, giving rise to

berry flavours, it has Alpha levels of 12.5-

this variety’s name.

14.5%, Beta of 5-7% and oils (mL/100g)

This hop garden consists of 115 canopy

of 1.5-2.5.

ha planted with Nelson Sauvin, Motueka, Riwaka, Pacific Sunrise, and also Moutere.

Offering up tropical fruit, berry, herbal and

Another 55 ha garden, Bull Paddock

earth flavours, it has an Alpha percentage

With these four core varietals, alongside

Hops, will come to market in 2021 with

of between 12-13%, Beta of 6-8% and oil

the others coming online, Judkins and

other trials taking place across different

(mL/100g) of 1-1.2.

Dr Wheeler and the team are looking forward to working with more brewers

regions of New Zealand.

Riwaka, as the team explain, has a rock-

across the globe in 2021 and beyond.

“We’ve got access to a number of differ-

star reputation. With an almost 1:1 ratio

ent varietals and, with Wairua, I can see

of alpha to beta acids gives it a strong

“We want to do the best that we can,

us going from four to probably seven but

sweet citrus note.

work with brewers and get their feedback, warts and all. It’s not a transaction

don’t see moving much beyond that,” he says. “Especially with the core four

With flavours of grapefruit and kumquat,

but a partnership and a journey,” says

accounting for 80-90% of our industry.”

Alpha comes in at 4.5-6.5%, Beta of 4-5%

Judkins.

These four core hops, as touched upon

and oil (mL/100g) of 0.8.

Dr Wheeler adds: “We want to be with

earlier, are Nelson Sauvin, Motueka, Mouteka, with flavours of lemon, lime

them for years to come, to improve

and tropical fruit, works in lagers, pilsners

alongside them and play our part in help-

Nelson Sauvin, is a triploid variety bred

and some malt-forward beers. Alpha

ing them make more excellent beers.”

from the New Zealand variety “Smooth-

acids measure between 6.5-8.5%, Beta of

cone” and a selected New Zealand male.

5-5.5% and oil (mL/100g) of 0.6-1.

Riwaka and Pacific Sunrise.

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Brewers Journal March 20.indd 1

brewersjournal.info

26/03/2020 11:11:07

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71

INGREDIENTS

FRUIT, FLAVOUR AND YOUR BEER FRUIT ADDITIONS CAN ADD COMPLEXITY AND LAYERS TO YOUR BEER. IN THIS PIECE, HIGH QUALITY NATURAL INGREDIENTS SUPPLIER KANEGRADE, OUTLINES SOME OF THE OPTIONS AVAILABLE TO YOU IF YOU’RE LOOKING TO WORK WITH THE WONDER WORLD OF FRUIT.

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JANUARY~FEBRUARY 2021

P

urees and puree concentrate

packaging of choice.

contain juice as well as the

We are proud to produce a wide range of

fibrous material from the fruit,

fruit powders. They are used in hundreds

to be used in applications

of applications including plant based

such as smoothies.

foods, confectionery, sauces, protein

They are offered with or without sugar,

mixes, fillings and many more. Consumer

with or without seeds, and we also have

interest in plant based products is at an

puree concentrates available where wa-

all time high with many people choosing

ter is removed to strengthen the flavour.

a plant based diet.

As worldwide suppliers of fruit juice

The main reasons being it can be better

concentrates, ranging from Apple to Wa-

for your health, it can assist in losing

termelon and every fruit in-between.

weight, it is a good diet variation, it’s good

The pure juice is concentrated and fil-

for the environment and it can save you

tered into a liquid which can be used in a

money.

multitude of applications or even simply

A plant based diet is usually made up

diluted back to pure juice strength. We

of foods which come from plants, which

also offer deionised concentrates for

includes fruit powders.

natural sweetening, and clear and cloudy

These are fine, normally highly soluble

varieties.

powders with long shelf life, making

NFC Juice stands for ‘not from concen-

them ideal for use in food manufacturing.

trate’ and is normally pressed and filtered

Spray-dried fruit powders can be used to

juice in its pure form.

create a powder from fruit juice. The juice

This can simply be packed and used

is normally concentrated and pasteur-

in beverages, or used to introduce fruit

ised, mixed with a carrier to ensure stable

flavour in other applications. NFC juice is

drying and then fed into the spray-dryer.

not normally subject to any high-temper-

The mixture is then pumped through a

ature processing.

tiny nozzle and into a heated chamber

To create NFC juices, fresh sound fruits

with a vortex of hot air. This causes rapid

are cleaned and mechanically milled to

evaporation of the water in the mixture,

extract the juice. This is then filtered and

resulting in the fruit powder to be collect-

pasteurised before being filled into the

ed at the outlet.

Apple Juice NFC Juice

Pear Williams NFC Juice

Apricot Juice NFC Juice

Plum Juice NFC

Blueberry NFC Juice

Raspberry NFC juice

Blackcurrant Juice NFC

Red Grape Juice NFC

Elderberry NFC Juice

Sour Cherry Juice NFC

Lingonberry Juice NFC

Sweet Pear NFC Juice

Peach Juice NFC

White Grape Juice NFC

BREWERS JOURNAL

Roller, drum or belt-dried fruit powders

each of the above which suits it the most

The carrier can have multiple roles in-

are the most basic type of fruit powder.

and is most commonly used.

cluding: maintaining shelf life, facilitating

In this process fruit is passed along a

This decision is based on a blend of rea-

use in application, anti-caking. Carriers

set of rollers through a heated chamber

sons including: feasibility of manufacture,

are processing aids and therefore do not

(Roller-Drier), tumbled in a heated drum

cost, quality of final product required.

have to be declared on labels (EU Law).

chamber (Drum-drier) or passed along a

To find out which process from above is

Our range contains more than 30 fruits

belt conveyor through a heated chamber

used for the fruit powder you need, then

with our most popular including lemon

(Belt-drier).

please enquire.

powder, lime powder, orange powder,

Note: not all fruit powders are pure fruit

apple powder, raspberry powder, banana

This high-temperature process removes

solids, many have carriers so consist of

powder and more. These are referenced

as much of the water as possible, and

a proportion of fruit solids along with a

below.

then the dehydrated fruits are milled/

proportion of carrier.

ground/ crushed into a fine powder.

Vacuum-dried fruit powders are a more specialist way of producing a fruit powder, which avoids exposure to high-temperature.

The fruit are dried in a similar way to the roller/ belt/ drum, however as a batch process in a sealed vacuum-chamber.

The vacuum lowers the boiling point of water to around 30°C, meaning a lower temperature is required to evaporate the water from the fruit.

The resulting fruit can then be milled/ ground/ crushed into a powder. This is suited to temperature-sensitive fruits, and whilst more expensive, it’s less harsh

Acerola Powder

Lychee Powder

Freeze-dried fruit powders are the

Apricot Powder

Mandarin Powder

product of a batch process, which takes

Bilberry Powder

Mango Powder

Blackcurrant Powder

Melon Powder

Blueberry Powder

Papaya Powder

Boysenberry Powder

Passionfruit Powder

Cherry Sweet / Sour Powder

Peach Powder

Damson Powder

Pear Powder

Date Powder

Plum Powder

Elderberry Powder

Pomegranate Powder

Fig Powder

Quince Powder

Gooseberry Powder

Red Grape Powder

Grapefruit Powder

Redcurrant Powder

Guava Powder

Strawberry Powder

Kiwi Powder

Tamarind Powder

Lingonberry Powder

White Grape Powder

on the fruit preserving more flavour.

place in a sealed chamber. The fruit is frozen and then the pressure is gradually reduced, which makes the water in the fruit jump directly from the solid phase (ice) straight to the gas phase (vapour).

This is a process known as ‘sublimation’.

The water vapour is free to leave the fruit, resulting in highly dehydrated fruit with the integrity fully maintained.

As before this fruit can then be milled/ ground/ crushed into a powder. This is an expensive process resulting in the highest price fruit powder but arguably most preserved.

So, how to choose?

Each fruit has a particular process from

brewersjournal.info

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INGREDIENTS

FRUIT ADDITIONS AND INNOVATIONS WHETHER YOU​’​RE CHOOSING FROZEN FRUIT, SPICES, CITRUS ZESTS OR HEAT TREATED SPICES, INCLUDING THESE INGREDIENTS IN YOUR NEXT RECIPE CAN ELEVATE IT TO SOMETHING SPECIAL, SAYS CAROLE JONES, MD OF BOWLANDER INGREDIENTS LTD, A LONG-STANDING NATURAL INGREDIENT SUPPLIER TO UK AND IRISH FOOD MANUFACTURERS.

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T

he type and amount of

of our customers are supplying the

ingredients you add, along

major retailers with food and drink. The

with when you add it, will af-

business has seen increased interest in

fect the extraction of sugar,

recent years from drinks producers. We

flavours, aromas and colour

stock in the UK year round and deliver

from the fruit. The risks of contamination

within 5 working days.

from fruit microorganisms will also vary

We also supply bulk packs of dried

with the technique you use, but aloof our

herbs, spices and citrus peels which are

ingredients are supplied with technical

often used to enhance healthy drinks,

specifications including microbiological

alcoholic drinks and non-alcoholic drinks.

standards.

Our range is supplied wholesale in bulk

We are suppliers of natural ingredients

but we have quite low minimum order

and we have BRC accreditation so many

requirements.

SUGAR CONTENT AND PH OF FRUITS Fruit

% sugar

pH

Apricot

9

3.4-3.8

Banana

17

4.5-5.2

Blueberry

11

3.1-3.3

Cherry

14

3.3-3.9

Cranberry

4

2.3-2.5

Date

60

4.1-4.9

Gooseberry

11

2.8-3.1

Lime

1

2.8

Mango

11

3.4-4.6

Peach

9

3.3-4.1

Pear

10

3.5-4.6

Pineapple

13

3.2-4.0

Plum (blue)

11

2.8-3.4

Plum (red)

11

3.6-4.3

Raspberry

7

3.2-4.0

Raspberry (frozen)

7

3.2-3.3

Strawberry

7

3.0-3.9

Strawberry (frozen)

7

3.2-3.3

Watermelon

9

5.2-5.6

BREWERS JOURNAL

At Bowlander Ingredients we supply our

Our Ginger and chilli purees are frozen

zests, frozen raspberries, frozen plums,

natural ingredients to a wide range of

into small 20g portions. Dried Ground

frozen blackberries, frozen blackcurrants,

drinks producers; for healthy drinks and

Turmeric is also popular as it is high in

frozen blueberries, frozen gooseberries,

non-alcoholic drinks such as Kombucha,

Curcuminand has a natural health benefit​.

frozen ginger, frozen mango, frozen

tonic, botanical drinks and smoothies,

In the world of beer, we work with brew-

peach, frozen cranberries, frozen cher-

for alcoholic drinks - craft beer, artisan

eries, micro-breweries, craft beer and

ries, frozen black cherries ,frozen sour

beer, botanical beer, artisan gin and for

artisan beer producers.

cherries, Chilli, Ginger, Turmeric, Lime Juice unsieved,Lemon Juice unsieved

cocktails and healthy ‘shot’ based drinks we supply unsieved lime and lemon juice

Products include frozen fruit for beer IQF,

which is supplied frozen into 10kg blocks.

frozen fruit puree for beer, frozen citrus

brewersjournal.info

and citrus zests are also available.

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WATER IN WELLS & CO WELLS & CO HAS BREWED BEER IN BEDFORD SINCE 1876. A BASTION OF THE FAMILYOWNED BRITISH BREWING TRADITION, THE COMPANY IS SYNONYMOUS WITH BREWING GREAT CASK ALES. WITH 140 YEARS’ EXPERIENCE RELIABLY ABSTRACTING WATER FROM BOREHOLES IN BEDFORD, WELLS & CO WAS KEEN TO ESTABLISH A NEW BOREHOLE TO PROVIDE WATER FOR A NEW GENERATION OF BREWING, SO THEY TURNED ENVIREAU WATER.

B

efore the introduction

lends itself to the style of ‘English bitters’,

of towns mains, a relia-

with regional brewing variations histori-

ble groundwater supply

cally exploiting the subtle differences in

was vital for brewers and

the groundwater chemistry.

traditional brewhouses, like

Wells & Co, developed around a good

Take for example the groundwater from

source of water.

the Chalk aquifer in London, with its elevated levels of chloride, that provided a

The main benefit of a groundwater

useful base for porters and stouts.

supply in comparison to water from rivers

The sandstone aquifer that dominates

and lakes is that it is more consistent in

the West Midlands is rich in sulphate and

quality and temperature – and that’s what

was exploited to great effect by the large

brewers need.

brewhouses around Burton-on-Trent.

Wells & Co’s first foray into shallow groundwater supplies close to the Great

Lager, with a much lower mineral con-

Ouse that runs through Bedford was

tent, was only introduced to the UK from

soon substituted with deeper boreholes

mainland Europe in the late 19th century,

located further away, that provided a

when production established around

more consistent supply.

soft, young water that was abundantly

Whilst most parts of the UK are blessed

available in shallow sand and gravel aqui-

with plenty of rainfall, the abundance of

fers close to the river in Wrexham.

groundwater is dependent on geology, which can vary at a local scale.

The new brewhouse at Wells & Co is a

There is a good groundwater supply in

state-of-the-art facility with the flexibility

Bedford but this isn’t the case every-

to produce the styles of beer that con-

where in the UK.

sumers are demanding, equipped with the technology and brewing expertise to

The variability of UK geology means that

guarantee consistently excellent beer.

the chemistry of groundwater varies too.

brewersjournal.info

The majority of groundwater abstracted

With a history of abstracting groundwa-

comes from bedrock aquifers and is

ter, Wells & Co. knew the importance of

naturally mineralised as a result of inter-

developing a reliable supply. Whilst the

actions with the rock. Such groundwater

raw water is manipulated to achieve the

JANUARY~FEBRUARY

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77

required liquor, the key requisites for consistency in terms of yield, chemistry and temperature still apply.

Constructing a borehole is a specialist activity and the new borehole at Wells & Co was carefully sited and designed, taking account of the known geology and hydrogeology of the area.

The borehole itself needed to be constructed to target an ~8m layer of Jurassic limestone – the same geology targeted by the wells at the original Eagle Brewery.

Before drilling could take place, it was necessary to engage with the Environment Agency to ensure that an abstraction licence could be obtained for the

A stainless steel screen was installed

new hole.

below the casing to ensure that the

With existing abstractors, including an

borehole would remain open through the

Anglian Water public water supply, and

formation, and a fully sealed, stainless

other sensitive water features in the local

steel above ground headworks was

area, securing a licence was not straight-

fitted at surface to prevent the ingress of

forward and required a high level of

surface water.

The new brewhouse at Wells & Co is a state-of-the-art facility with the flexibility to produce the styles of beer that consumers are demanding

regulatory engagement before and after the construction of the borehole.

Finally, the borehole was sanitised and equipped with an inverter-controlled

The borehole itself was constructed with

pumping system, that allows abstraction

quality in mind, using materials approved

rates to be paired against demand.

for use in the water industry.

It was completed with a grouted steel

Ian Jones, Head Brewer at Wells & Co,

casing, that provides a sanitary seal to

commented: “The borehole project has

prevent the ingress of poor-quality shal-

been a great success. It builds on our lo-

low groundwater from formations above

cal heritage and contributes significantly

the limestone aquifer.

to the sustainable objectives of the new brewing facility now and in the future.”

Envireau Water has been developing and licensing boreholes for more than 25 years. Dr. Phil Ham, managing director, said: “Groundwater supplies provide an opportunity for brewers to abstract a consistent quality of water at a fraction of the price of abstracting it from the mains.”

Borehole supplies are not suitable everywhere, and anyone looking to develop one must first understand the local geology, water availability, licensing restrictions and costs in order to de-risk a project.

Yes, there is an interesting historical narrative regarding the source of water and different types of beer, but it is developing a consistent and reliable supply that is key.

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Whilst the raw water is manipulated to achieve the required liquor, the key requisites for consistency in terms of yield, chemistry and temperature still apply,” Dr. Phil Ham, Envireau Water BREWERS JOURNAL

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YEAST STRUCTURE AND ITS ROLE IN YOUR BEERS IN HIS LATEST ARTICLE TIM O’ROURKE, FOUNDER OF THE BRILLIANT BEER COMPANY, LOOKS AT THE COMPLEX STRUCTURE OF OUR BELOVED YEAST AND ITS ROLE IN THE BEERS YOU BREW.

Y

east is a member of the ascomycetes that consists mainly of saprophytes and obtain their energy (food) from decaying organic material. It is a eukaryotic single cell fungus with with organelles which are contained by membranes.

The single cell can carry out all the functions of growth and metabolism.

Figure 1A Electron micrograph Magnification x 21,000 of a typical budding yeast cell – CW, cell wall; CM, cell membrane; CMI, cell membrane invagination; BS, bud scar; M, mitochondrion; N, nucleus; V, vacuole; ER, endoplasmic reticulum (Photo published by Professor Masako Osumi, Japan Women’s University, Tokyo) Note Examiners often ask for a labelled drawing of a yeast cell. Remember to add a title and approx. size 5 by 8 micron.)

Figure 1 B diagrammatic representation of a budding yeast cell showing the main cellular structures

Cell envelope The yeast cell is surrounded by a “cell envelope” consisting of a cell wall which is largely dead tis-sue to protect the yeast cell from mechanical damage, and selective membrane which controls the flow of materials into the cell with a space in between, the periplasm.

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Figure 2A Electron micrograph of the yeast cell envelope.

(Photo taken from Katherine Smart)

Cell wall Periplasm Cell membrane

Figure 2B the cell envelope showing the outer cell wall and the plasma membrane with the periplasmic space which separate the two and are home to enzymes.

The cell wall provides the cell with mechanical strength to withstand changes in osmotic pressure imposed by the environment and other stresses and to preserve the shape and integrity of yeast during growth and cell division.

It represents 26 - 32 % of the cell and is made up 30 - 60 % polysaccharides (beta-glucan and mannan sugar polymers), 15 - 30 % proteins, 5 - 20 % lipids with a small amount of chitin.

The protein which is linked to the Mannan-Oligo Saccharides (MOS) is called a mannoprotein complex.

Flocculation Flocculation is an important characteristic of yeast which occurs at the end of fermentation and is a co-operative mechanism to protect the cell against stresses such as low pH and temperature, lack of nutrients and high ethanol content.

It allows the cells to reduce the impact of an adverse environment by clumping together and settling by sedimentation.

It is helpful to Brewers by separating yeast from the beer at the end of fermentation providing a con-venient method of collection (cropping) of yeast for the next fermentation.

Flocculation is controlled by cell-wall to cell-wall interactions, specifically the binding of zymo-lectins (Lectins) to mannose sugars in the cell wall of yeast.

Right: Figure 3A Yeast is in suspension during fermentation and clump together (flocculate) and settle out when nutrients become depleted.

Far right: Figure 3B active lectins appear at the cell surface in the stationary phase and bind to mannan carbohydrates of adjacent cells increasing the mass accelerating sedimentation.

There are two main phenotypes in brewing strains defined by the type of zymolectin.

Ale yeast flocculate through the action of lectins controlled by the Flo 1 phenotype which bind to mannose sugars.

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Flocculation is induced by ethanol at the start of fermentation and can be inhibited by mannose sugars but does not depend on the availability of calcium ions.

It is controlled by a change of the cell surface and increase in ethanol concentration.

Top cropping yeast strains have hydrophobic macromolecules on the cell wall surface

FACTORS THAT PROMOTE FLOCCULATION

which bind to bubbles of carbon dioxide allowing the yeast clumps to float to the top of the fermentation vessel; when the bubbles reach the surface they pop and the yeast

Oxygenation

sinks back into the wort to continue fermenting.

u Low wort aeration at the start of

When carbon dioxide is no longer being produced, or the beer is cooled, or pressure is

fermentation can result in early or

applied to the vessel, then gaseous carbon dioxide is no longer present and ale yeast

incomplete flocculation

will settle to the bottom of the fermentation vessel.

u Adequate aeration results in full attenuation and more intense flocculation

Lager yeast flocculate through the action of lectins controlled by the NewFlo phe-

u Sterol and fatty acid synthesis affect cell

notype which bind to mannose and glucose sugars on the cell wall surface and are

surface hydrophobicity temperature

inhibited by the presence of man-nose, glucose, maltose, and sucrose.

u Different brewing strains flocculate

As a result, flocculation only occurs at the end of fermentation (end of exponential

under different temperature conditions.

phase and sta-tionary phase) when simple sugars are no longer present.

pH u Optimum range is 3.5 to 4.8

Flocculation is controlled: by appearance of lectins at the cell surface, when sugar

u Optimum pH is strain dependent

concentration drops below an inhibitory level and requires the presence of soluble

Ethanol Concentration

calcium ions

u Lab trials have shown that both increases and decreases in ethanol levels

The surface of the Lager cells does not have the same level of hydrophobic macro-

enhances flocculation

molecules, so the yeast does not bind with carbon dioxide but settles by gravity to the

u Strain dependent

bottom of the fermentation vessels.

Pitch Rate

It only settles to the bottom of the fermentation vessel when fermentation is fully com-

u A study of a NewFlo strain showed

pleted and once settled it is difficult to re-suspend to resume fermentation.

flocculation increased from 58% to 71% when pitch rate was gradually increased

Co-flocculation occurs when a flocculent and a non-flocculent strain are used togeth-

from 1 million to 15 million cells/mL

er. The com-bination of the two yeast strains can cause both strains to flocculate be-

u Higher pitch rates can yield populations

cause the lectins of the flocculent strain bind to mannans of the non-flocculent strain.

with higher percentages of older cells which flocculate earlier.

Premature flocculation: (PYF) is a sporadic condition found in fermentations in which

Generation

yeast settles out from the fermenting wort earlier before full attenuation has been

u The flocculence of a yeast strain will

achieved.

change with serial re-pitching. This is due

It is due to malt compounds (high molecular weight polysaccharides and antimicrobial

to changes in the cell wall composition

peptides) and leads to hanging and incomplete fermentations.

and genetic variation. u Strain dependent, some strains are

TABLE 1: THE FLOCCULATION CHARACTERISTICS OF TOP AND BOTTOM FERMENTING YEAST Bottom Fermenting Characteristic Top Fermenting Strains Strains Flocculation Genotype

New FLO / FLO1 / MI

New FLO / FLO1

Surface Charge Wall Determinants

Carboxylates

Phosphates

Hydrophobicity Expression

Constitutive

Only at onset of flocculation

Divalent Cation

Calcium may be required

Calcium Dependent

Ethanol

Ethanol Dependent

Ethanol Independent

Sugar Inhibition

Some strains may be mannose insensitive

All mannose sensitive Most sucrose sensitive

much more genetically stable than others.

Trub u Observations show that increase in trub levels increases flocculence in some yeast strains.

Wort sugars & mineral salts u Mannose blocks flocculation in Ale & Lager yeast strains u Other sugars, glucose, fructose, maltose block flocculation in Lager yeast strains which does not start until all the simple sugars are used up u Calcium ions are required to open lectins for lager yeast flocculation Acid washing

Periplasmic space

u Acid additions can be used to break flocculation which is probably due to

The periplasm is not an organelle but a space where glycogen is stored which is the

changes in the cell wall and cell surface

first carbohy-drate utilised at the start of fermentation.

hydrophobicity (CSH).

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It is the location for a number of important yeast enzymes such as acid phosphates and invertase which is excreted from the yeast cell and breaks sucrose in the wort to glucose and fructose which allows easier and more rapid adsorption into the cell. In lager yeast strains the enzyme melibiase is also present which can break down the sugar melibiose.

Plasma membrane (cell membrane) Every cell is bound by a plasma membrane that is a highly selective barrier (gate keeper) allow-ing oxygen and nutrients to enter the cell and wastes products to be excreted.

The plasma membrane is a hydrophobic phospholipid bilayer interspersed with globular proteins (permease) which allow the exchange of materials from the outside and includes a variety of lipid compounds: These include Phospholipids that give the structure fluidity, Sterols (including ergosterols and zymosterol and other minor sterols), critical to cell division and yeast require oxygen (provided by initial wort oxygenation) to be able to synthesise these compounds.

The actual lip bilayer (shown Fig 4B) comprises a hydrophilic head which remain in the aqueous layer and hydrophobic tail which excludes water.

There is also ATPase hydrolase to generate ATP to provide an electrochemical proton gradient required for media transport. Anchor for support network (Cytoskeleton) discussed later which gives rigidity to the cell.

Right: Figure 4A yeast cell membrane comprises mainly of lipids (long chain fatty acids) and sterols. Proteins called “permease� act as portals through which compounds can move in and out of the cell.

Below: Figure 4B the structure of the compounds making up the hydrophobic/hydrophilic lipid molecules in the cell membranes

Hydrophilic head

Cytoplasm: The space under the plasma-membrane contains semi-liquid material called cytosol in which all intracellular organelles are suspended.

It contains dissolved salts, cellular metabolites and enzymes and is the site for many

Hydrophobic tail

biochemical reactions such as the glycolytic pathway, which breaks down fermentable sugars to pyruvate, and under anaerobic conditions is further broken down to alcohol and carbon dioxide.

Mitochondria: Mitochondria are the powerhouses of the cell which under fully aerobic conditions and with a low concentration of sugar, contain the pathways responsible for generating energy in the form of adenosine triphosphate (ATP).

The pathways involve the Krebs Cycle and the electron transport chain in the process called oxida-tive phosphorylation.

Mitochondria contain their own DNA and control other pathways such as sterol synthesis which are important in brewing, and the pathway responsible for the synthesis of some amino acids such as isoleucine and valine (ilv pathway) which indirectly contribute to diacetyl in the beer.

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Figure 5A An eletron micrograph showing the structure of the mitochondria surrounded by a membrane and with an internal structure of memabranes (cristae)

Figure 5B – Ribosome is a self contained organelle which takes up oxygen and using the electron transport chain to release additional energy ATP from the oxidation NADH. It also contains its own ribosomes marked red.

The number of mitochondria is correlated with the cell’s level of metabolic activity.

They are about 1-10 m long and are bound by a double membrane.

The outer membrane is smooth, but the inner membrane is convoluted, with infoldings called cri-stae.

Some of the steps in cellular respiration occur on the cristae, others in the matrix of the mitochon-drion.

They have an essential role in capturing oxygen and releasing energy in aerobic respiration, but still perform important functions during anaerobic growth.

Although their principle function is in energy release during aerobic respiration, mitochondria per-form other functions in yeast under anaerobic conditions.

Synthesis and de-saturation of fatty acids and lipids, - biosynthesis of ergosterol, stress responses and adaptation to stresses, enzymes for the synthesis of amino acids including valine, mobilization of glycogen, production of some flavour components including vicinal diketones (diacetyl & 2,3-pentane-dione).

However, during fermentation yeast encounter a reduction in oxygen making the mitochondria re-dundant under these conditions they lose the number of christae and their efficiency becoming “pro-mitochondria” which can lead to respiratory deficient Petite mutants which appear as small yeast cells, hence their name, and often produce off flavours of phenol and diacetyl.

Cell trafficking & Storage particles Materials produced in the cytoplasm and mitochondria must be moved around to the correct point the cell for it to function and carry out its required metabolic function.

When nutrients are plentiful yeast cells will store excess lipids such as sterols and fatty

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acids and energy reserves carbohydrate, glycogen in particles in the cytoplasm.

Lysosomes are also present in the cytoplasm which contain hydrolytic enzymes used to digest macromolecules such as fats, proteins, carbohydrates and nucleic acids.

If a cell is short of energy lysosomes may break down organelles to use their components as an energy source.

Lysosomes are also used to degrade foreign material such as bacteria and other invaders. A fur-ther function of lysosomes is to break down the cell when it dies releasing the digestive enzymes into the cytoplasm where they digest the cell itself.

Endoplasmic reticulum (ER): This is a system of hollow membranes which extend throughout the cytoplasm from the nucleus to the plasma membrane.

There are two types of membrane: Smooth ER which are tubes involved in synthesis of lipids, me-tabolism of carbohydrates and detoxification of the cell.

Rough ER are flattened structures attached to the outer surface ribosomes form part of a “highway� to transport proteins, made by the ribosomes, to the location within the cells where they are re-quired.

Ribosomes: Ribosomes are the sites where proteins such as enzymes are synthesised.

They are found in large numbers in the cytoplasm attached to the rough endoplasmic reticulum and within the mitochondria.

They are made up of RNA and proteins. Messenger RNA (mRNA) produced in the nucleolus is found in the ribosomes and is made from a copy of the DNA coded in the chromosomes.

It is transcribed and translated and forms a template on the ribosomes which is matched by a sec-tion of transfer RNA (tRNA) which delivers a selected amino acid to the ribosomes where they com-bine with adjacent amino acid to construct a protein chain.

Right: Figure 6A - Ribosomes appear as flattened spheres with a diameter ranging between 15 to 25 nm where they act as sites for protein synthesis and are closely associated with the filamentous endoplasmic reticulum.

Far right: Figure 6B - Peptide synthesis mRNA located on the ribosome surface is matched with a paired tRNA attached to an amino acid so that it is located in the appropriate position in a chain to build up a protein

Golgi apparatus: After leaving the ER, products synthesised on the ribosomes are transported to the Golgi apparatus where the contents are modified, stored and then sent to other destinations. The Golgi apparatus is especially extensive in cells specialised for secretion.

Nucleus: Most of the cell’s DNA, or genome, is stored in the nucleus. In brewing yeast this takes the form of 16 chromosomes.

Although normally not visible the chromosomes are duplicated when the cells divide producing a new copy of the DNA to pass onto the bud.

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The nucleus is bound by a membrane which is perforated by pores to allow communication with the rest of the cell.

Within the nucleus is a body called the nucleolus where the ribosomes are synthesised to produce new DNA and for protein synthesis.

Vacuole: The vacuole is principally involved in recycling large molecules such as redundant pro-teins into amino acids where they can be stored until needed to make new proteins. It also serves as a storage chambers and waste bin.

The cell’s cytoplasm is principally salty water, and vacuoles have a lipid membrane to keep this salty water out.

During cell division (budding) the vacuole along with a copy of the nucleus is shared with the daugh-ter cell.

Far left: Figure 7A: Electron micrograph of a yeast cell showing the vacuole in the centre of the cytoplasm Source: cell and molecular Imaging Service University of Bordeaux Left: Figure 7B: The vacuoles in Saccharomyces cerevisiae stained with 7-amino-4-chloromethylcoumarin, L-arginine amide (Arg-CMAC).

Source: ThermoFisher Scientific catalogue

Bud scar: Each time a yeast cell undergoes budding a characteristic bud scar is left on the surface of the cell wall.

The scar is permanent and is a circular structure which with a raised border and is rich in the poly-saccharide chitin.

The new daughter cell also bears a mark where it was attached to the mother cell, in this case known as the birth scar which are less chitin rich and gradually disappears over time.

Chitin is a polymer made up of long chains of linear β-1,4 linked molecules of N-acetylD-glucosamine.

Figure 8 a close up showing the permanent circular structure of the chitinous bud scar

Cytoskeletal Network: The skeleton is a series of microtubules and microfilaments which provide structure and organization to the cell and gives capacity to arrange its organelles.

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They are straight, hollow rods composed of tubulin and measuring about 25 nm in diameter and from 200 nm to 25 microns in length.

They are a major component of the cytoskeleton, important in chromosome movements, cell motili-ty, movement of organelles and maintenance of cell shape.

They are required for yeast division Mitosis, give the cell structure and organisation, provide path-ways between the organelles, keep the organelles apart and help with bud development.

Figure 9A: With the centriole at either end of the cell the spindles draw the chromatids apart to produce a replica set of chromosomes during Mitosis or cell division. This provides the bud with a duplicate copy of DNA in asexual reproduction

Figure 9B: The chromosomes align at the spindle equator. Each sister chromatid is attached to kinetochore microtubules (shown in green). There are two other distinct types of microtubules in the spindle: the polar microtubules (shown in red), which grow out from the centrosomes and have opposing microtubules overlapping at the spindle equator; and the aster microtubules (shown in blue), which grow out from the centrosomes toward the cortex of the cell.

References & Citation 1. Graham G. Stewart Yeast Flocculation—Sedimentation and Flotation Fermentation — Open Access Journal 2. Ahmed Touhami, Barbara Hoffmann, Andrea Vasella, Frederic, A. Denis and Yves F. Dufre Ag-gregation of yeast cells: direct measurement of discrete lectin–carbohydrate interactions Mi-crobiology 2003 149 3. Chris Boulton, and David, Quain Brewing yeast and fermentation, 2nd ed. Oxford, England: Blackwell Science Publishing, 2006.

4. Virve Vidgren* and John Londesborough 125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing J. Inst. Brew. 117(4), 475–487, 2011 5. Verstrepen, K. J.,Derdelinckx, G.,Verachtert, H., and Delvaux, F. RYeast flocculation: What brewers should know. Applied Microbiology and Biotechnology 61 (2003):197–205.

6. Pascale B. Dengis and P aul G. Rouxhet Floculation - Mechanism of top and bottom fermenting brewing yeast J. Insl. Brew., July-August 1997, Vol. 103, pp. 257-261

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