The Brewers Journal September~October 2021, iss 5 vol 7 by Reby Media

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

SEPTEMBER~OCTOBER 2021 | VOLUME 7, ISSUE 5 ISSN 2059-6669

SHARP’S Cornwall’s cask masters 14 | DEAR JOHN: CASK AND KEG - WHEN WAS BETTER?

48 | TURNING POINT: BREWING IN NORTH YORKSHIRE

57 | CANNING: INNOVATIONS AND INSTALLATIONS

100 Making it Happen for

years

1921 2021

As we celebrate reaching our centenary, we want to take a moment to thank those that have been with us on the journey. To our customers, farmers, hauliers, suppliers and employees, thank you. As we look to the next 100 years we remain committed to delivering high quality brewing malt and malt extracts you can trust, working together on making positive changes for a sustainable future and exploring new and exciting innovations and collaborations. Cheers! MUNTONS, PASSIONATE ABOUT MALT SINCE 1921

R E N O W N E D F O R T H E M A N U FA C T U R E A N D S U P P LY O F 1 0 0 % S U S TA I N A B L E , P R E M I U M Q U A L I T Y M A LT S MUNTONS DIRECT SALES DAVID HANNAH Brewing & Distilling Malt Sales Manager – Scotland & Northern England 07525 809093 david.hannah@muntons.com twitter @MuntonsDavid

ADAM DARNES Brewing & Distilling Malt Sales Manager – Midlands, Yorkshire & Lancashire 07795 920922 adam.darnes@muntons.com twitter @MuntonsAdam

JOSEPH FIFIELD Brewing & Distilling Malt Sales Manager – London, Southern England & Wales 07583 048935 joseph.ﬁﬁeld@muntons.com twitter @MuntonsJoe

M U N TO N S . C O M

HITTING YOUR STRIDE

ello, and welcome to the

What’s it like heading up production of

latest edition of The Brew-

the UK’s best-selling cask beer? Produc-

ers Journal!

ing in excess of one million pints each

After an 18 month sab-

week, coupled with a host of other beers,

batical, it was fantastic to

is no small feat. But it’s something Sharp’s

kickstart our Brewers Lectures again in

Brewery’s head brewer Aaron McClure

Norwich at the end of August.

takes in his stride.

Across the industry we’re all getting back

“I don’t find it daunting,” Aaron told us. “It

into the swing of running or attending

was always my ambition early on to be in

events so credit to everyone finding their

this head brewer role and my desire is to

feet once more.

keep doing what we’re doing and retain that number one spot as the best-selling

I want to thank our speakers at Norwich

cask beer in the UK.”

LEADER

who were John Keeling, the former head

brewersjournal.info

brewer at Fuller’s of West London, Miran-

“I want to maintain that consistency and

da Hudson, the co-founder of Duration

that quality. I’m not phased because I

Brewing and Lotte Peplow, the Brewers

love a challenge. I’m an extremely com-

Association’s American Craft Beer Am-

petitive person, but mainly competitive

bassador for Europe.

with myself.”

We also had talks from Charles O’ Reilly,

A love of drinking great beer and sharing

the founder of Burnt Mill Brewery, Franc-

it with the masses, led Cameron Mc-

es Brace, the founder and director of Red

Queen to meet his future business part-

Flame Communications and last but by

ner. And in founding Turning Point Brew

no means least, Fergus Fitzgerald, the

Co with Aaron McMahon, the brewery is

head of production at Adnams.

creating fantastic beers for an audience of their own.

Guests at the event, sponsored by Lallemand and Simpsons Malt, were also

“I think a big part of why microbreweries

treated to fantastic beers from Adnams,

continue to pop up left, right and centre

Brixton Brewery, Burnt Mill, Duration and

is because people want a purpose. They

the Brewers Association.

are clearly busy and work in all sorts of hours, but they absolutely love what they

Thank you all involved!

do,” Cameron says.

I look forward to our next Brewers Lec-

We also have much, much more and I

tures, which will take place in Bristol on

hope you enjoy the issue!

the 29th September. I hope to see you there. In this issue we profile two very dif-

Tim Sheahan

ferent breweries, but two businesses that

Editor

are led by brewers with an equal passion for their craft.

SEPTEMBER~OCTOBER 2021

CONTENTS

Dear John John Keeling looks at the changing fortunes of cask and keg beer and asks which time was better

Talking Beer | Live Beer Tim O’ Rourke asks if it is time to move on from cask-conditioned beer

Comment The Licensed Trade Charity talk industry support OKI UK on the business benefits of personalisation Why understanding business cash flow is key Drinksflow look at the changing supply chain

21 25 28 30

Meet The Brewer | Sharp’s Brewery Aaron McClure, head brewer at Sharp’s Brewery, on his brewing journey and handling production of the UK’s best-selling cask beer in Doom Bar

Focus | No and low Velo Mitrovich explains why low and no alcohol beers can no longer be ignored

Sector | Canning We place the spotlight on some of the latest innovations and installations in canning world

Sector | Cavitation Why cavitation can damage your brewery and how you can act to prevent it

Science | Yeast Nutrition How you can support sugar fermentations with the right nutrition

21 Comment | Industry Support

The Licensed Trade Charity outlines the support on offer to those in the drinks trade

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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

52 Focus | Business Development

The value of an industry expert reviewing the areas that are critical to you maximising your operations

Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Tim O’Rourke Technical Editor tim.orourke@rebymedia.com 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

Focus | Kombucha

Why Kombucha can still play an important part in your brewery’s drinks offering

48 Meet The Brewer | Turning Point Brew Co

Knaresborough, Yorkshire business going from strengthto-strength

brewersjournal.info

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SEPTEMBER~OCTOBER 2021

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NEWS

SCOTTISH BREWERS “UNPREPARED” FOR DEPOSIT RETURN SCHEME

CHARLES FARAM FARMS LAUNCH

“We already work very closely with our

Charles Faram has announced a partnership with new UK hop grower group, Charles Faram Farms Ltd.

he majority (96%) of small independent brewers in Scotland are

grower partners worldwide” said Paul

unprepared for the Deposit Return Scheme due to be introduced

Corbett, managing director of Charles

next year, according to a new survey by the Society of Independent

Faram.

Brewers. (SIBA).

“But this is to take the link with our local

The new Government recycling scheme due to be introduced in July

UK growers to the next level. Charles

2022, will see a refundable deposit added to every bottle and can sold in Scotland

Faram Farms will be heavily involved in

as well as hefty enrolment and administration fees for independent businesses and

creating and retaining strong, long-last-

breweries. The research showed that although broadly supportive of the scheme

ing partnerships between its grower

there are concerns about its costs and impacts, with 77% of small independent

members and the brewers who use their

brewers expecting to sell less beer in bottles and cans and two thirds intending to

hops.”

reduce their range of beer available, hitting consumer choice in Scotland.

He added: “Members will be working

Some 96% of Scottish small brewers are quite or very unprepared for DRS with 35%

closely with us on all aspects of our

said they were quite unprepared, 61% said they were very unprepared and 4% said

Hop Development Programme and

they were neither prepared nor unprepared.

raising standards throughout the group

This comes as the Cabinet Secretary Michael Matheson is due to update the

through the sharing of knowledge and

Scottish Parliament shortly on his review of the go live date of DRS. Small brewers

best practice via the Wellhopped Quality

are calling on him to adopt a stepped introduction of the ambitious scheme and to

Programme.

review the inclusion of internet sales.

“It is a very exciting development and we

A stepped introduction would allow Global producers to deliver the scheme

invite brewers to join us in working more

first and delay it for small businesses providing them with much needed time to

closely with the farms that grow hops for

recover from Covid-19 which has seen small brewers lose 10 years of growth and

them.”

accumulate debts of around £30,000 each.

Simon Parker, recent Chairman of the

Under DRS, small brewers selling beer in cans and bottles face significant changes

British Hop Association and a director of

and costs including labels, new fees and charges costing thousands of pounds.

the new group said: “We have worked

Cash flows could be hit by having to pay these fees and the deposits up front to

closely with Charles Faram for many

the Scheme Administrator.

years and to be able to move this forward

It would also require small companies to provide a takeback service for online

in such a positive way in such a difficult

sales, which have become essential during the pandemic. According to the survey,

time for hop growers is a fantastic oppor-

90% of small brewers now have an online shop which provide around a quarter of

tunity.”

their total sales. For some brewers up to 75% of their sales are now online.

The growers in the new group already

Under DRS, small brewers are expected to provide a way for empty containers to

produce a wide range of varieties, of-

be picked up from people’s homes though a takeback service, even though the

fering top quality hops ranging from the

vast majority will be returned to local shops directly. Small brewers lack the techni-

traditional Fuggle and Golding varieties

cal resources to make the changes work, no guidance has yet been provided and

to the low trellis varieties Sovereign, First

the costs of returning containers could be higher than the beer itself.

Gold, Endeavour, Archer®, and the aphid

SIBA Scotland Director and Managing Director of Loch Lomond Brewery Fiona

resistant variety Boadicea.

MacEachern said: “Small independent brewers in Scotland have been hit hard by

The group is also growing a large propor-

the pandemic, with pubs closed and sales restricted they have been running on

tion of the own brand Jester®, Olicana®

empty for some time. While DRS is a laudable scheme, small brewers just don’t

and HarlequinTM acreage for Charles

have the spare cash or ability to prepare for its introduction next year. Inevitably

Faram.

given the costs and requirements there will be less choice for consumers and a

They are also very conscious of the

setback for craft brewing in Scotland.”

environment and are looking at new

SIBA Scotland Director and co-owner of Loch Leven Brewery Christie Slater said:

practices to reduce the carbon footprint

“The challenges facing the industry is why small brewers are calling on the Scottish

of the hops grown. This includes growing

Government to give us extra time to prepare and allow those responsible for the

varieties that use less crop protection

vast majority of containers which are most littered to go first and make the scheme

products, autumn planting of inter row

work in Scotland, but also to review the online takeback requirement which is

cover crops, carbon neutral fuel in trac-

unworkable for small brewers in its current form.”

tors and for drying in the kilns.

brewersjournal.info

SEPTEMBER~OCTOBER 2021

NEWS

VILLAGES BOOSTS PRODUCTION WITH NEW INSTALLATION A new gas process heating system from Lanemark Combustion Engineering is now fully operational at Villages Brewery. “We have installed and commissioned a liquid heating TX 25E burner package on a brewing kettle supplied by Bespoke Brewing Solutions, with whom we liaised closely throughout the project,” said Lanemark’s Process Burner Sales Manager, Adrian Cadman. “This provides a capacity of 30 hl – or 18 UK barrels – and is now central to Villages Brewery’s production.” The Lanemark installation – which utilises the existing natural gas supply and

He explained that the exhaust fan then

Archie Village, Director at Dept-

includes an exhaust fan, damper, digital

pulls the products of combustion through

ford-based Villages Brewery – which

temperature controls and gas valve train

the system to optimise even distribution

distributes to a wide range of pubs and

– is typical of the company’s extensive in-

of heat.

bottle shops throughout the capital –

volvement in the mini- and micro-brew-

With the benefit of Lanemark’s own

highlights the role played by the new

ery sector.

TxCalc specification software, which

installation.

The burner is installed on the external

identifies the ideal combination of system

He said: “The facility is now central to all

wall of the circular vessel, firing through

components, efficiencies in excess of

our brewing operations, so it is vital that it

the structure into a submerged 2½” nb.

80% can be readily achieved, as is the

performs reliably every time.

stainless steel tubular heat exchanger.

case at Villages Brewery.

“The overall aim of the project has been

“This takes the form of a helical coil

This is further enhanced by low exhaust

to facilitate an increase in production out-

located at the base of the tank in order to

temperatures of typically 180°C, which is

put while building on the high quality that

deliver the optimum blend of maximum

markedly lower than alternative systems

is at the heart of our reputation – and the

heat transfer and minimum intrusion into

where up to 300°C, reducing efficiency to

Lanemark system is already delivering in

the available space,” added Cadman.

just 50%, can be noted.

both respects.”

After seeing a T. Freemantle machine

Freemantle machine, including the fallen

running at the Beer X show a few years

can detection and quick size change

ago, Williams Brothers invested in a

means that continuous production can

semi-automatic packing machine.

be achieved. Williams Brothers’ plan to

However as demand has increased, it

run many different can sizes on the ma-

became essential to invest in a fully au-

chine including 330ml, 440ml and 500ml

tomatic machine along with an upgraded

and change these several times a week.

canning line. This has now allowed for

In addition to this, T. Freemantle is a UK

Williams Brothers Brewing Co. based

their staff to be utilized in other areas of

manufacturer which poses speed ben-

in Clackmannanshire, Scotland have

the business.

efits for Williams Brothers if repairs and

upgraded their packaging capabilities

Their experiences with their T. Freeman-

services are required.

with the addition of a fully-automatic

tle semi-automatic machine were highly

The ultimate goals that the brothers want

beverage multipack machine from T.

positive which meant that they had no

the machine to help them to achieve is

Freemantle.

worries when upgrading.

to ‘attract more customers and sell more

The Williams Brothers have been brew-

Their expectation is for the machine to

beer.’ With the help of our machine they

ing craft beers since the late 80’s and

pack their cans neatly and efficiently and

will be able to pack up to 30,000 cans

year after year the brewery has grown

this is exactly what it will do.

per hour and therefore allow more beer

from strength to strength.

The features included on the new T.

to reach the hands of their customers.

WILLIAM BROS UPGRADE PACKAGING CAPABILITIES

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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NEWS

BREW YORK INVESTS IN COLD CHAIN

rew York has invested in cold-chain storage thanks to a grant from Product and process development funding (PAPI). Established in 2015 by two friends with a shared love of brewing, the brewery produces beer packaged in cask, keg and can and sold

EAST LONDON BREWING COMPANY CELEBRATES DECADE IN BREWING

throughout the UK directly to the pub trade, to retailers and through

the company’s own tap rooms.

East London Brewing Company is cele-

By 2019, the company had outgrown their brewing space and wanted to move into

brating its tenth year brewing.

new markets.

The brewery was set up by husband-

They were awarded a PAPI grant to purchase equipment which would create a

and-wife team, Stu Lascelles and Claire

‘cold chain’ line to help them to enter the emerging market of cold brewing in

Ashbridge-Thomlinson back in 2011.

which beer is packaged at 4 degrees and stays at that temperature until it is deliv-

Since then, the brewery, in London’s E10,

ered to the customer. This would create new products and two new jobs.

has undergone significant expansion and

In 2019, after four years of operation, with an established brand and a team of 18,

in 2020 launched a new range in can and

Brew York had reached brewing capacity at their large brewhouse in the centre of

keg.

York.

Its bottle, can, kegged and cask beers

The company moved their main brewing activity to a new, purpose built facility to

are now distributed throughout London

improve efficiency and capacity. The increased space also enabled the business to

and beyond, but the brewery remains

bring forward new product innovation; including entering the cold brewing market.

firmly rooted in East London.

Brew York applied for a PAPI grant in 2020 to purchase the equipment needed to

“We see our beers as a celebration of a

keep the beers they produce in cold-chain storage. The ability to offer this was a

truly timeless British tradition’’ said Ash-

huge differentiator for the company and enabled them to win business with major

bridge-Thomlinson. “Even after ten years,

national retailers. Whilst this technology and this production method is not new to

we’re still passionate about beer and

the sector, it is rare and is new to Brew York.

brewing as one of the many wonderfully diverse, creative and innovative traditions of East London’’. Last month, East London Brewing Company brewed a 10th anniversary batch of its Foundation Best Bitter – the first beer the company took to market. Ten of the beer’s most loyal pub customers will be receiving a cask of this special batch free of charge and will in turn be celebrating this most British of beer styles with their own customers. After such a tough time over the pandemic, the company is keen to point out that it would not exist without the support of its community, which carried on ordering beer online throughout. As part of a ‘thank you’ the brewery is currently offering a discount for online sales for a month from 24th August. Just

The new process also enabled the company to introduce new recipes to appeal to

enter ‘’10YEARS’’ when making an online

supermarket buyers who are introducing cold chain infrastructure to their stores.

purchase and you’ll receive a 20% dis-

The grant allowed the business to create 2 new jobs and a range of new products,

count on your purchase.

as well as enter new markets and continue their growth. The new equipment will also allow the company to create new, innovative products in the future. “The grant allowed us to have full cold chain storage, which means the beer is packaged at 4 degrees and stays at that temperature until it is delivered to the customer, meaning the beer stays fresher and tasting its best for longer,” they said.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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DEAR JOHN DEAR JOHN

WHICH IS BETTER, NOW OR THEN?

JOHN KEELING, THE FORMER HEAD BREWER AT FULLER’S IN WEST LONDON, HAS SEEN THE BEER LANDSCAPE CHANGED IMMEASURABLY IN RECENT DECADES. AND AS A RESULT, HAS WITNESSED A CHANGE IN FORTUNES FOR CASK AND KEG. HOWEVER, HE ARGUES THAT RESORTING TO CUTTING COSTS WILL ONLY IMPACT QUALITY AND SERVICE.

SEPTEMBER~OCTOBER 2021

ost beer drinkers

smaller brewers into big mega breweries

nowadays think that

producing a million barrels per year.

we are in a golden age

Then they’d use cheap fuel to distribute

of beer and that beer

throughout Britain.

from the 70’s and 80’s

They needed longer shelf-life beers to

was vastly inferior to what they can drink

do this so that they could fill their lorries

now.

and make fewer trips.

Beer and beer choice is certainly different now than in was in the past. But better?

All of this meant additional cost savings.

To answer that question let’s look back

To get this shelf-life pasteurisation (50

at what beer was like in the 70’s and 80’s

to 60 PU’s) was used, coupled with poor

and ask someone who was drinking beer

oxygen control led to poor flavour. Ale

then.

suffered more because of its flavour

Me!

rather than the insipid versions of lager.

Let’s just set the scene, CAMRA were

CAMRA did not like this vision for the

formed in ‘71 and were busy trying to

future of beer and neither did the Family

promote the beer of Britain in cask.

Brewers that were left, who in the main

Through this, they had able allies in

did not have the money to invest in

the Family Brewers of Britain. The big

kegging, nor did their pubs have much

breweries were busy trying to promote

desire for keg beer.

keg beer at the expense of cask. The big breweries were known as the Big

But what the Family Brewers did have

6 (not to be confused with Bar 6 which

was good, interesting cask beer and

was a chocolate bar, that’s a joke for the

the throughput in their pubs to maintain

over 50’s). The Big 6 comprised Allied,

quality.

Bass, Whitbread, Watney’s, Scottish &

I cannot overemphasise the importance

Newcastle and Guinness.

of throughput to cask beer, it makes all

Just why were they wanting to promote

the difference.

keg beer instead of the true beer of

So, we had a situation where keg beer

Britain, I hear you ask? The standard

was awful and cask beer was fantastic.

reason given is that keg beer is easier to

Plus, we had the beer champions to fight

look after than cask and requires much

for their vision for the future.

less effort and training from the landlord,

So where did this leave the drinker? Well,

thereby cutting cost.

I was one and had a great time, travelling

This is, of course, true but there were

up and down the country trying different

three bigger cost factors involved such

versions of bitter was a golden age of my

as duty, distribution and margin.

drinking.

Firstly, the beer they wanted to produce

Before national distribution and before

more than any other was keg lager.

the internet the only way to find out what

Lager was originally an imported beer

Adnams tasted like was to visit Suffolk.

and had a price mark up because of this.

There was one pub in Manchester

When the beer was produced in Britain it

that served Timothy Taylors, so that

maintained this extra margin.

automatically inspired us to visit Yorkshire

Secondly their version of lager was

to try Landlord in its native setting.

produced with a 3.1 %, 3.2% or 3.3% ABV, this compared to cask bitters at 3.5% ABV

My friend from school managed to get a

to 4% ABV. Thus, they paid less duty.

place at Downing College, Cambridge.

They planned to amalgamate all of the

So immediately a group of us visited him

BREWERS JOURNAL

DEAR JOHN

to find out what Cambridge was like but

cask and keg. Small brewers serve local

more importantly to find out what Tolley

markets and don’t have large distribution

Cobbold and Greene King was like. We

chains.

didn’t take to Tolley’s, but Greene King

But it is not all perfect. There are fewer

was superb, especially the Abbot.

people in pubs and they’re drinking less beer. This is very bad news for cask.

I have spoken in this column before

Throughput in many pubs is so poor that

about my pint of Fullers ESB with Frank

quality is poor. Cask beer is now less than

Zappa in Hammersmith. Yes, drinking

8% of total beer sales.

was exciting in the 70’s and 80’s

Cask beer, when on form, is still a great

So, what is the situation now…

beer but it is in danger of becoming only

Well, we can now get excellent keg beer

available in specialist pubs brewed by

for sure. Even the big boys now make

specialist brewers.

decent refreshing beer. And the choice is

So now we have the reverse of the 70’s

fantastic too.

and 80’s, cask beer is now frequently

The craft beer revolution has been

served in poor condition, keg beer is now

brilliant for beer. Keg beer is better than it

excellent. But which era is best?

So now we have the reverse of the 70’s and 80’s, where cask beer is now frequently served in poor condition and keg beer is excellent.”

has ever been in history. Keg beer has also become more “natural”

For choice alone today is better I think

with pasteurisation not being used and

but problems are still here. The future

less processing. This means a shorter

of cask is in doubt and how can small

shelf life but better flavour.

brewers make a decent profit? The latter problem has always been with

Small brewers have sprung up

us and if the past teaches us anything

everywhere. The craft beer revolution

is that cutting back on costs will impact

is beginning to mature and is not totally

quality and service. In the short term it

dominated by hop-forward one-

might show good returns, but long term

dimensional beer.

it will kill your business.

Great beers in different styles and with

Just ask the Big Six. Well, we would if

good complexity are being produced in

they still existed.

brewersjournal.info

SEPTEMBER~OCTOBER 2021

PakTech has Repurposed over a Half Billion Containers into Packaging Handles

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TALKING POINT

LIVE BEER

IS IT TIME TO MOVE ON FROM CASK CONDITIONED BEER? IT’S NO SECRET THAT CASK SALES CONTINUE TO SUFFER. BUT WHAT WE CAN DO TO HELP ITS CAUSE? HERE, TIM O’ROURKE, TECHNICAL EDITOR OF THE BREWERS JOURNAL AND FOUNDER OF THE BRILLIANT BEER COMPANY, OUTLINES WHAT ACTIONS WE CAN TAKE.

brewersjournal.info

he 1970s and 1980s were

the keg beers chosen to replace them

the nadir for the brewing

such as Watney’s Red, Bass Special and

industry in the UK. This low

Whitbread Trophy were particularly poor

was a result of a spate of

and disappointing examples of the ales

mergers and acquisitions

they were expected to replace, rightly

(largely driven by the desire to increase

earning the reputation as “fizzy water”.

the pub estate) with the number of

Ale beer drinkers have been enjoying

breweries reducing to 147 owned by just

the benefits of the CAMRA revolution

82 companies by 1978.

and local breweries have blossomed,

This coincided with the growth of lager

with well over 2000 “craft” brewers in the

brewing by the national brewers, mainly

UK with an explosion in diversity and an

based on continental brands adjusted

improvement in quality.

for the “perceived” British taste. Although

However, as we can see from the Figure

at this time most of the beer sold was

1 below cask ale sales have declined

through pubs in cask but with poorly-

while total beer sales have revived.

trained landlords, beer quality was inconsistent at best and often awful.

At the beginning of the decade, cask

Also, with the spectacular growth

beer looked like the great hope for

of national lager brands, marketing

supporting flagging beer sales, but more

departments seized the opportunity to

recently cask sales have slumped while

launch national keg ale brands with the

beer sales have grown.

intention to replace cask beer. Since the

This data does not include beer sales

national brewers controlled most of the

during the pandemic where, for obvious

pubs, there was a very real danger that

reasons, cask sales disappeared and the

traditional cask beer would disappear.

breweries diversified to stay afloat. With the re-opening of pubs, it is

As we all know this inspired Arthur

apparent that the number of guest

Milliard and his drinking companions to

ales on the bar has decreased, and it

form the “Society of the Preservation

seems probable that some sales will be

of Beer from the Wood”, which has

permanently lost.

subsequently evolved into CAMRA. His task was comparatively easy, because not only was there a genuine nostalgia for traditional cask beer, but

Below: Fig 1, Percentage annual change beer sales volume in the UK

SEPTEMBER~OCTOBER 2021

LIVE BEER The idea is that a negligible CO2 back

TABLE 1: HIGHLIGHTING THE CHANGE IN QUALITY OF CASK BEER THROUGH ITS DISPENSE.

pressure blanket of between 2 to 10 psig can be applied to replace the beer taken

The Pub must look after the beer - Keep the stock moving - sell each container within three days of broaching (starting to serve the beer)

out. This will have no effect in increasing the carbonation of the beer but will help

For many beers the freshest beer comes from the first day of serving. In some with sulphates time is required to help flush excess SO2 and it has a cleaner palate on the second day.

to maintain its freshness.

The beer stays fresh and pleasant for the next two days, dry hop notes may increase and soften and it will lose some of its condition (carbonation) giving poorer foam and less CO2 bite.

contain between 2 and 2.6 grams of Co2

From day four onward the beer flavour deteriorates it loses its sparkle (carbonation) and freshness and may have off flavours due to growth of beer spoilage (bacteria & wild yeast).

the maximum of 10 psig at 100C will not

At the end of fermentation, a typical cask beer cooled to 100C for racking will per litre depending on the fermentation systems used (wort/beer depth in the vessel). Table 2 shows that even with increase carbonation. There may be carbonation issues in sealed units – kegs and small pack due

Another big concern with cask beer is

There are simple ways to resolve these

to natural secondary fermentation and

beer quality. Above everything else in

problems:

this should be controlled by controlling

whatever format is used to sell the beer it

u Have less cask beer on at any one

the attenuation at racking and venting if

must be of good and consistent quality.

time by selling smaller containers

required.

Cask beer is more challenging to brew

(4.5-gallon pins as opposed to 9-gallon

and maintain in trade although it requires

firkins) or have fewer beers on the bar

Live beer retains its flavour and freshness

less capital investment for the brewer.

(which would be considered as reducing

for longer (possible due to the antioxidant

customers choice)

effect of residual yeast) but is quickly

Cask beer is a living product and needs

u Use a carbon dioxide blanket (often

oxidised once open.

to be dispensed under strict conditions

called a cask breather) to exclude air

The shelf life is protected by blanketing

of temperature (10 – 140C), line and cellar

and keep the beer fresh which may let

the container with inert gas and the idea

hygiene and most particularly in a timely

the beer last in good condition for up to

that it adds additional carbonation is not

manner. As a Cask Marque auditor it is

seven days.

scientifically valid.

part of my role to encourage landlords to

➢u Use unfiltered and unpasteurised kegs

store and serve a good pint of beer.

(sometimes called craft keg) which will

The main objective for a brewer and

Most breweries and pub companies have

keep the contents fresh for up to a week.

landlord is to provide consumers with a wholesome good tasting fresh beer.

invested in good cellar installations and provide for weekly line cleans. Even so, it

The latter two dispense techniques

Keep beer “fresh” also requires an

is still quite common to encounter faults

offend many of the drinking purists

efficient supply chain and good turn over

with cellar operations.

(including many CAMRA) members

of product. Beer is best enjoyed “fresh”;

By far the biggest problem is selling

as they incorrectly suggest that it will

this is a topic for another Talking Point.

the full cask within the three days and

introduce more CO2 to the beer even

as indicated above slow sales result in

though it is clearly a way of ensuring

poorer beer quality which then leads to

better beer quality which should be the

slower sales. You then enter a quality

principal aim.

vicious circle.

TABLE 2: COMPARING CARBONATION (GRAMS OF CO2 PER LITRE) AGAINST TEMPERATURE AND PRESSURE

Temp 0C

Pressure in psig 1

1.21

1.29

1.37

1.45

1.53

1.62

1.70

1.79

1.86

1.93

2.01

2.09

1.18

1.26

1.34

1.42

1.49

1.57

1.64

1.71

1.79

1.87

1.95

2.02

1.14

1.21

1.29

1.36

1.44

1.51

1.59

1.66

1.74

1.81

1.89

1.93

1.10

1.17

1.24

1.31

1.39

1.46

1.53

1.60

1.68

1.75

1.82

1.89

1.05

1.12

1.19

1.26

1.33

1.40

1.47

1.54

1.62

1.70

1.77

1.83

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

LIVE BEER

TRADITIONAL CASK BEER DISPENSE Uses hard and soft pegs to control the loss of carbonation in the beer with cellar air replacing the beer dispensed. The ingress of air allows the growth of aerobic microorganisms and loss of CO2 and aromatic compounds. Any cellar odours or taints will be drawn into the cask and may taint the beer. Recommended maximum shelf life three days on dispense.

CASK BEER DISPENSE UNDER CO2 BLANKET A cask breather is used to provide a low-pressure CO2 blanket which prevents the ingress of air (oxygen) keeping the beer fresh and free from taints. The pressure of CO2 is so low that no gas will be absorbed by the cask and CO2 will continue to be released from the beer. Helpful to achieve a longer shelf life on dispense of up to seven days and still be fresh to drink.

LIVE BEER DISPENSE IN KEG Live beer is racked into a keg which are more hygienic and easier to dispense under a moderate pressure of CO2, not sufficient to increase carbonation (see calculations below) and the beer is sent to the bar by a beer pump and can be dispensed through a standard tap or hand pull. The more hygienic dispense and CO2 blanket keeps the beer fresh for longer up to 10 days.

brewersjournal.info

SEPTEMBER~OCTOBER 2021

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www.qclscientific.com 01342 820820 Brewers Journal January 2021.indd 1

12/02/2021 16:32:08

COMMENT

HERE TO HELP IT HAS BEEN A CHALLENGING TIME TO BE INVOLVED IN HOSPITALITY. HERE, CAROLYN JENKINSON, HEAD OF CHARITY SERVICES AT THE LICENSED TRADE CHARITY, EXPLAINS THE WEALTH OF SUPPORT ON OFFER FOR THOSE THAT MIGHT NEED IT.

brewersjournal.info

he world has changed since

The pandemic was naturally a very

the arrival of Covid 19 and

worrying time for a lot of people and we

many of us are feeling the

saw a dramatic increase in demand.

effects in our personal lives

The number of people seeking mental

and our careers.

health and financial support has been

Thankfully there are organisations to turn

particularly high and while for many there

to, such as The Licensed Trade Charity.

was an immediate need, we’re continuing

The Charity has been supporting drinks

to help those who, in many cases, have

trade workers and their families for over

had a delayed reaction to the events of

200 years and in the last 18 months has

the last 18 months.

seen a dramatic increase in the numbers seeking help.

And they’re continuing to develop

Established in 1793 by people in the

the range of support available. We’re

trade for people in the trade, the Charity

constantly reviewing our services and

supports anyone who has manufactured,

have recently partnered with Relate to

distributed, sold or served alcohol.

offer counselling for families.

It has expanded its services in line with

Lockdown and reduced incomes has

demand and today offers a range of

put a lot of relationships under pressure

free practical and emotional support in

and we wanted to be able to support

areas including finance, housing, health,

children, as well as adults, who may be

education, mental wellbeing and training.

caught in break ups, or suffering from

We’re here to support people in times

anxiety and depression.

of need. In the 1700s that often meant helping those in dire situations, but today

As a first port of call the website has a

we really want to encourage people to

host of downloadable helpsheets on

turn to us when something is niggling

topics as diverse as how to keep your

them, so we can support them before it

children active to homelessness.

escalates.

If you want to talk things through the free helpline is available 24 hours a day, seven

Our services are free to anyone who

days a week. It offers practical support

is currently working or has previously

from CAB trained information specialists

worked in the industry, and most services

on everything from legal support to

are available irrespective of length of

debt and benefits, while BACP trained

service, so whether you’ve just done

counsellors can give ‘in the moment’

your first shift, or you’ve a lifelong career

emotional support on topics including

in the trade behind you, if something is

workplace stress, coping with loss,

worrying you, don’t lose sleep, just pick

isolation or a relationship breakdown.

up the phone.”

For those with more complex issues, the

Unlike an employee assistance

Charity can offer free telephone or face

programme, the Charity’s services are

to face counselling, while residential

available for life, even after people have

courses are available for more intense

left the trade and are open to the self-

therapy.

employed and those working in large companies alike.

The Charity also provides drinks trade businesses with group counselling

The Charity has seen a steady growth

after a critical incident, a management

in demand for help in recent years, and

support line and mental health training

last year the number of people reaching

to enable leaders to identify signs that

out for support more than trebled to over

one of their team may need help, start

73,000, but Carolyn and her team are on

the conversation and signpost them to

a mission to support even more.

appropriate assistance.

SEPTEMBER~OCTOBER 2021

COMMENT

Our aim is to help people get back on their feet and we don’t expect them to pay us back..”

Most of the Charity’s volunteers come

suffering from ill health and today funds

whether due to inappropriate state

from the drinks trade and assist in

medical equipment and adaptations

education provision, bullying or an

assessing grant applications, often

ranging from wet rooms and wheelchairs

unstable home environment.

identifying additional areas of need

to spectacles and hearing aids. It will

The Charity also supports education

where the Charity can help.

also cover travel costs for hospital visits

for the whole family through financial

The grants are means tested and

and provide short term income top-ups

support for school trips, uniforms and

available to those who have over five

for those needing to convalesce before

laptop and help with assessments for

years’ service.

returning to work.

autism and dyslexia for both children and

We always stress that the financial

An unusual area of support, which the

support that we offer is in the form of

Licensed Trade Charity excels at, is

Without doubt, these turbulent times

grants, not loans. Our aim is to help

education. Back in 1803 it established its

have affected many people’s careers and

people get back on their feet and we

first school to educate children from the

aspirations. Through its partnership with

don’t expect them to pay us back.

drinks trade.

Hospitality Jobs UK the Charity offers a

She’s rightly proud of her team who last

It still runs schools to this day and

series of helpsheets and videos to help

year awarded over £1.96m to those in

while they are now open to the public,

jobseekers get back on track including

need.

people from the trade are always given

CV writing and interview advice.

adults.

preference. For those looking to brush up their skills

They enabled 111 people to stay in their homes by clearing their rent and

Its mainstream school in Berkshire, LVS

it offers training packages including

mortgage arrears and provided income

Ascot, is a fee paying day and boarding

Leadership & Management, Hospitality

top ups equivalent to 6,500 hours of

school for boys and girls aged from 4 to

Compliance and Personal Development

work. Not bad for a team of six.

18.

and it also offers grants for equipment to

The Charity also covers essential housing

Set in leafy surroundings, it boasts the

help people return to work or move on in

repairs such as leaking windows,

patronage of Her Majesty the Queen

their career.

damaged locks and broken down boilers

and an impressive alumni including

and supports those escaping domestic

entrepreneurs Holly Tucker and Graham

The range of support seems never

violence or who have lost their homes

Bosher, comedian Tracey Ullman and

ending. If you’re not sure if we can help ……

to fire by providing white goods and

Capital Radio presenter Will Manning, as

just call and ask us.

furnishings.

well as former Secretary of State, Lord Moore.

To find out more, visited the Licensed Trade Charity website at www.

Through its partnerships with Anchor Housing and Shelter, the Charity can

The school offers discounts to those in

licensedtradecharity.org.uk or call the free

also offer housing advice and access to

the trade and parents and guardians can

24/7 helpline on 0808 801 0550.

sheltered accommodation to those who

also apply for a scholarships for gifted

find themselves homeless.

and talented children.

The Charity has always supported those

Bursaries are available to those in need,

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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COMMENT

GETTING PERSONAL HOW CRAFT BREWERIES CAN KEEP UP WITH CONSUMER DEMANDS

BY INVESTING IN THE RIGHT RESOURCES, CRAFT BREWERIES NO LONGER HAVE TO MISS OUT ON THE LATEST CONSUMER TREND OF GREATER PRODUCT PERSONALISATION, EXPLAINS, JAVIER LOPEZ, GENERAL MANAGER AT OKI UK.

ersonalisation is a growing

PERSONALISATION BARRIERS

consumer trend that has been widely promoted by

Craft breweries encounter a few

high-profile brands, such

challenges when trying to make

as Coca-Cola, Marmite and

customised packaging available for their

Toblerone, which have featured popular

customers.

names on their packaging or allowed

Amongst the main ones are the cost and

customers to place custom orders.

lead times associated with using third party creative and print suppliers.

The European Brand & Packaging Design

More often than not there is a

Association reports that 63% of leading

requirement to order high print volumes,

brand owners, retailers, suppliers,

which is hard to justify for boutique

agencies, and packaging professionals

producers who only require small

feel personalised packaging increases

batches of packaging.

sales and 52% say it positively impacts

Even though 70% of consumers are

customer loyalty.

willing to pay more for personalised products, printing in larger than needed

While bigger brands can easily create

volumes is cost inefficient and leads to a

new revenue opportunities from the

significant amount of wastage.

personalisation trend, smaller retail

This puts craft breweries off from jumping

producers, such as craft breweries,

on the personalisation train, causing

without the same buying power often

them to miss out on the benefits.

miss out. So, what are the barriers

brewersjournal.info

preventing craft breweries from adapting

One way boutique breweries can

to the latest customer demands and how

capitalise on the latest consumer trend

can they overcome them?

without negatively impacting existing

SEPTEMBER~OCTOBER 2021

COMMENT

operations is to consider managing the

As pubs were forced to close and the

actively interested in buying products

end-to-end printing process in-house,

news shared stories of the struggles

that are better for the planet.

on-demand.

facing breweries, few people were aware

By printing packaging and labels

that they could get alcohol deliveries.

When running a business, it is important

themselves, they can control the

However, as awareness increased, the

to understand and meet customers’

volumes, print only what they need, and

need grew for local and craft breweries

changing needs as those will drive

minimise waste as a result.

to expand their online presence and offer

customer loyalty and ultimately the

delivery services.

company’s profitability.

Taking the in-house approach also allows

Since purchasing more eco-friendly

craft breweries to react quickly to new or

The trend of ordering alcoholic drinks

products is high on consumers’ agendas,

changing regulations.

online is here to stay and becoming more

craft breweries need to go greener to

Packaging non-compliance can be costly

mainstream. That means small beer

stay afloat in the competitive market.

and it is simply not worth taking the risk.

producers have to develop and adapt

In-house printers have proven the ability

their e-commerce strategies to attract

Choosing to print labels in-house does

to create high-quality visuals to not only

and retain thirsty customers.

not only mean breweries can minimise

convey the brand messaging but also

Printing on premise can support

wastage, but it also gives them greater

reflect government guidance as and

personalised online orders as breweries

controls over the eco-friendly packaging

when it changes.

can quickly customise as little as one

they choose.

label at a time, print it there and then, and

The availability of a surprisingly diverse

Using a compact printer does not require

send it to the customer on the same day.

range of sustainable materials ensures

much technical knowledge, so craft

All without the need to wait for larger

even the most intricate designs are full

breweries can fully benefit from it without

orders to come in to send in bulk to a

of vibrant and deep colours, instantly

having to worry about the complexity.

third-party printing supplier. The on-

catching the eye of the consumer.

A good producer will always offer a

demand printing ability presents craft

helping hand, should the need arise.

brewers with numerous personalisation

Craft breweries no longer have to miss

With no internal expertise needed and

opportunities, improving their agility and

out on the latest consumer trend of

a relatively low upfront cost, there is

bottom line.

greater product personalisation.

very little stopping craft breweries from reaping the personalisation benefits.

If they invest in the right resources, such

GOING GREENER

as in-house printers, they can have full control over their packaging and labelling

The pandemic has had a devastating

As more consumers become

process and ensure better sustainability

effect on the brewery sector. Many craft

environmentally aware, both large and

practices. The need for eco-friendly

brewers had to offer consumers free

small businesses are expected to take

and customised products is not going

beer to prevent it from being destroyed,

greater action on reducing their carbon

anywhere, and smaller retailers can fully

whilst some donated theirs to farmers as

footprint.

enjoy increased customer loyalty and

organic fertilisers.

In fact, 45% of UK customers are now

profitability, if they are willing to meet it.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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COMMENT

CASH FLOW

MANAGEMENT TIPS FOR BREWERIES

UNDERSTANDING YOUR BUSINESS’ KEY CASH FLOW DRIVERS IS CRUCIAL TO MAINTAINING HEALTHY CASH FLOW, AS IS ENSURING YOU HAVE THE BREATHING SPACE TO TAKE ON NEW OPPORTUNITIES AND GROW YOUR BUSINESS, EXPLAINS PETER TUVEY, CEO OF FLEXIMIZE.

aintaining positive

Start by ensuring you have a pre-agreed

cash flow has

payment timeline written into each

understandably been

contract you hold with commercial

an aspect of business

clients.

management that

It’s also worth spending some time

many UK SMEs have found particularly

formalising the internal process your

difficult over the last eighteen months.

finance department should follow when

With the UK brewery industry beginning

payments are late, including escalation

to show signs of growth again, it’s a

from email reminders to formal solicitor’s

good time to revisit how your business

letters.

approaches cash flow management

Be sure to outline this process in writing

and consider how you could optimise

with the client so that they’re aware of

operations to promote healthy cash flow.

the steps you may have to take if they miss a payment deadline.

ACCOUNTS RECEIVABLE

Of course, ensuring you have relevant software in place to manage your

One of the biggest cash flow issues

invoices is also crucial and will help

breweries, and indeed most small

you to stay on top of sending payment

businesses, face is getting their invoices

reminders and chasing late payments if

paid on time. Although it’s difficult to

you need to.

guarantee that all commercial customers

It’s also worth looking into invoice

will pay you on time, it is possible to take

financing to free up cash flow by

steps that can help avoid late payment

borrowing against your business’

and the subsequent negative impact on

outstanding invoices.

cash flow.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

COMMENT

INVENTORY MANAGEMENT

SMALL LOANS

injection to pivot or expand your offering and help you reap rewards long-term.

Inventory management has been one

Balancing business growth with cash flow

of the trickier aspects to work into cash

can, at times, be difficult to get right. You

When looking for a funding partner, be

flow projections for breweries over the

may notice an opportunity to increase

sure to prioritise a lender who offers

pandemic.

sales long-term, such as expanding your

top-ups and doesn’t charge any early

There has undoubtedly been a change in

product range or premises, but be held

repayment penalties, as these features

purchase patterns, both in terms of stock

back by a lack of cash.

can prove vital to breweries if you need

being bought by commercial clients such

extra funds to seize a timely opportunity

as pubs, but also regarding the types

Another classic example is if you want to

of products customers are purchasing

invest in an e-commerce store to help

directly, with an increase in demand for

boost sales but find yourself unable to

Understanding your business’ key cash

non-alcoholic beverages seen over UK

fund the project. In instances like this,

flow drivers is crucial to maintaining

lockdowns.

it’s well worth looking into how a flexible

healthy cash flow, as is ensuring you

Keeping inventory low and having a

business loan could support you with the

have the breathing space to take on new

high turnover is ideal, and it’s well worth

working capital you need to grow your

opportunities and grow your business.

spending as much time as possible

offering and improve your cash flow in

researching purchase trends, speaking

the long-term.

to your commercial customers, and

or grow faster than expected.

Taking steps to optimise cash flow and fully understand your cash flow

ensuring you have the best possible

A cash flow injection could also help

projections will ultimately lead to a

inventory management software in place

bridge the gap between making your

healthier business, helping you stay on

to help you understand the market.

product and receiving revenue from

top of any growth opportunities and

Effectively inventory management is

sales or could be used to help market

prevent potential late payments.

one of the key drivers for healthy cash

your new products and offering.

flow, so it’s well worth taking the time to

There are a number of alternative

optimise your approach.

finance providers who could provide your business with a tailored cash flow

Verdant IPA

FERMENTATION RANGE FLOCCULATION ALCOHOL TOLERANCE ATTENUATION

SELECTED BY

™ ™

brewersjournal.info

SEPTEMBER~OCTOBER 2021

COMMENT

LET’S LOOK TO THE FUTURE AS THE INDUSTRY CONTINUES TO OPEN AND MORE AND MORE PEOPLE RETURN TO A FORM OF NORMALITY, THE SECTOR WILL CONTINUE TO GROW, MAKING IT AN ATTRACTIVE PLACE FOR NEW ENTRANTS AGAIN. HERE, DRINKSFLOW SALES AND PRODUCT MANAGER, MARK BERRY, OUTLINES SOME KEY POINTS TO CONSIDER WHEN LOOKING TO THE FUTURE.

aunching a brand into an

industry a well-deserved boost.

to refurbish pretty much anything

industry that was on hold

During the last 18 months, most of you

industry-related. If you are looking to

throughout the pandemic

will have seen a massive surge in the

come into the beverage sector, there are

came with significant

home beer market which has probably

certainly some significant cost-effective

challenges. Here are some

been the most significant change to the

solutions out there to help keep your

of the things to consider when looking at

sector over the last few years.

initial investment down to a minimum.

the beverage and brewing market since

Proving that people enjoy getting away

As the industry continues to open and

the first lockdown and moving forwards

from their home environment for a pint

more and more people return to a form

in 2021. Although I joined the Brewing

or two after work, even if it is only to

of normality, the industry will continue

industry as an engineering apprentice

the bottom of their garden, this further

to grow, making it an attractive place for

way back in 1995 working at Scottish &

cements the value that the industry

new entrants again.

Newcastle in Manchester, I then spent

brings to the country. TVS Supply Chain Solutions (TVS SCS) is

several years in the soft drinks and coffee sector, during which time S&N went

Who would have thought at the end

a supply chain management company

through several ownerships, currently

of 2019 we would be looking forward

providing end-to-end supply chain

being owned by Heineken.

to a drink in the garage after a long

services across the world. In the UK

day at work. Whether or not this boom

particularly, we are heavily involved in the

This, along with a few other high profile

continues post lockdown remains to

Beverage and Brewing sector, servicing

brand changes, gives a good idea of

be seen, but the home market has

some of the biggest Brewers in the UK.

how this industry continues to move

undoubtedly helped to keep our

Our service to this sector sees us

with mergers and acquisitions. Yet with

breweries, equipment suppliers and

procure, hold and deliver appropriate

new and exciting brands continuing to

independent engineers afloat.

dispense equipment to Beverage Technicians when required, take their

appear and consumer tastes constantly evolving, the craft Beer boom to ciders

At Drinksflow, we have been able to

used assets and refurbish them to

and hard seltzers and even alcohol-free

support this change of mindset with

provide an entire, cost-effective, closed-

is now making a march. Although it could

our refurbished equipment, helping

loop logistics cycle.

appear to be a shrinking industry, it is, in

our customers create some fantastic

fact, not all that bad. Sadly, however, the

and unique home bar/man caves for

Towards the end of 2020, TVS SCS

last 12-18 months have had a massive

at least half the cost of purchasing new

launched a new brand called Drinksflow.

impact on us.

equipment. With the ever-increasing

This brand aims to supply the SME’s

costs of raw materials for the general

in the beverage and brewing sector

Inevitably there have been casualties,

industry, the benefits of buying

and also provides a much needed B2C

but those establishments, breweries

refurbished are more apparent than ever

service as a result in the huge growth of

and businesses that have managed to

and refurbishing your older equipment

home bars being set up over the past

adapt and survive through this period

cannot be underestimated as we start to

18 months. Taking the ethos of what we

deserve our utmost respect, and I

move forward.

do for the larger brewers, we can cater

believe through smart purchasing along

Whether it’s coolers, fonts or keg

our services to small and medium-sized,

with the recycling and refurbishing of

connectors, at Drinksflow, we have a

independent engineering and brewing

older equipment we can help to give the

purpose-built facility with the capability

companies across the UK.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

SHARP’S WHAT’S IT LIKE HEADING UP PRODUCTION OF THE UK’S BESTSELLING CASK BEER? PRODUCING IN EXCESS OF ONE MILLION PINTS EACH WEEK, COUPLED WITH A HOST OF OTHER BEERS, IS NO SMALL FEAT. ALONGSIDE THAT, YOU’RE MANAGING A TEAM OF SOME 32 BREWERS TO ENSURE YOUR WHOLE OPERATION GOES SMOOTHLY. IT WOULD BE ENOUGH TO KEEP MOST PEOPLE UP AT NIGHT. BUT THANKFULLY FOR SHARP’S BREWERY IN ROCK, CORNWALL, THEIR HEAD BREWER AARON MCCLURE TAKES IT ALL IN HIS STRIDE.

SEPTEMBER~OCTOBER 2021

MAKING WAVES BREWERS JOURNAL

brewersjournal.info

SEPTEMBER~OCTOBER 2021

SHARP’S

harp’s Brewery was founded

came, I ended up studying biology at the

myself with my head in a textbook

by Bill Sharp back in 1994.

University of Exeter, because I’ve always

the whole time. Because during the

The following year he would

had that underlying interest in in science.”

day I was more involved in the people

go on to create a new beer

Following graduation, McClure says he

management side of things,” he says.

by blending two of his

“stumbled into brewing” like many of his

“To be honest, I found that as much of a

original beers, the malt-driven Sharp’s

peers. He wasn’t entirely sure what career

learning experience.”

Own with Cornish Coaster, a lighter, citrus

path he wanted to follow, but knew he

number.

wanted to utilise his degree. And it just

Head brewer Stuart Howe would soon

He would name it Doom Bar, after a

so happened that a job opening for a lab

leave his role, enabling McClure to

sandbar at the mouth of the estuary

technician came up at Sharp’s Brewery in

learn even more about the business,

of the River Camel, where it meets the

nearby Rock.

including the installation of a brand new brewhouse. The young brewer was not

Celtic Sea on the north coast of Cornwall “I was interviewed by then head brewer

one to rest on his laurels, though. And

Stuart Howe. When he asked me what

while he was learning the ropes, and ten

It was a beer that helped Sharp’s Brewery

my favourite beer beer was I replied

some, at Sharp’s, he was presented with

grow and grow, eventually catching

‘Fosters’. I didn’t get the job,” he smiles.

the opportunity to develop even further.

the attention of new investors. Because

“But four days later, he called me up and

in 2003, Nick Baker and Joe Keohane

told me that while I wasn’t suited to the

He would find himself repositioned in

bought the business.

lab, he wanted me in the brewing team.

an operations role for nine months as

Baker was a lawyer who owned R&B

So, aged 22, off I went.”

maternity cover on an operations brewer

in England.

position at Molson Coors’ Burtonwood

Foods, while Keohane was a biochemist

brewery

and accountant. The duo worked on

During those first formative 18 months,

R&D for pasta sauce company Dolmio.

McClure would learn his trade in the

Volumes continued to grow at an

brewery, working all sorts of all manner

McClure knew the opportunity to test

impressive rate and come 2011, Sharp’s

of shifts. Here, he’d learn the cellaring

himself in a new brewing environment

had been courted by another interested

process, while swiftly realising that

would help progress his career, but it

party.

a huge part of brewing is cleaning

was also important to strike a work/

and maintaining exemplary hygiene

life balance so decisions needed to be

But 10 years is a long time. And in beer,

standards.

made.

it’s something of a lifetime.

Before long, the enthusiastic brewer

Speaking back in 2009, Baker expressed

progressed into the brewhouse, learned

He says: “Ultimately, looking back, it was

his ambitions for Doom Bar to become

how to brew and would soon fall in love

100% the right decision and I’m grateful

a national cask beer brand. A little more

with the world of brewing. He’d also

as it did wonders for my career because

than a decade on and that beer, a 4%

realise that his scientific background

I was very conscious of the fact that my

amber-coloured sessionable bitter, is the

could be strongly applied to broader

whole brewing career had been based at

best-selling cask beer in the UK.

field, and not solely the initial lab role he

Sharp’s.

applied for.

“My experiences were in-depth, and I

Under the stewardship of Molson Coors,

In working with head brewer Howe,

knew our brewery inside out, but it was

who acquired the brewery from Baker

McClure would progress the academic

it was limited to that one site, that one

and Keohane in 2011, Doom Bar has

side of his profession by enrolling for

team.

become a mainstay in countless pubs,

courses with the Institute of Brewing and

bars and restaurants.

Distilling (IBD).

“I really wanted to get a greater experience at different breweries, within

And its production is overseen by head brewer Aaron McClure. While it’s by no

“It really allowed me to take the next step

different operations. While the process

means the only beer brewed at Sharp’s

in my career and soon, I was fortunate

is largely the same, there are so many

Brewery, it certainly accounts for the

enough to be promoted to the team

subtleties and nuances to each brewery

majority of production at the Cornish

leader role,” he explains.

that that make it unique.”

business. Invaluable skills considering in 2021,

In making the move, McClure says he

Aged 32, it’s arguably a major

McClure is now responsible for a team of

improved his people management skills

undertaking for McClure. After eight years

no less that 32 brewers at Sharp’s.

by working with a whole new team,

with Sharp’s, he was promoted to the

But before getting to this point, McClure

forming new relationships all over again.

head brewer role back in 2019. And he’s

would be promoted to the position

certainly worked his way to get there.

technical brewer in 2015.

“And my job was ultimately to get getting the most out of them,” he says. “My

“I’m a Newquay boy, and I’ve been predominantly based in the southwest

“I’d use my spare moments to learn more

mantra is has always been that so long

my whole life,” he says. “When the time

about the process of brewing, finding

as your workforce is engaged, enjoy what

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

SHARP’S they do and believe in what you’re telling

awards. So why wouldn’t you tap into that

then, then they’ll work very hard. I always

resource when you’ve grown so quickly?

say to any of my team that if you work

From a capacity point of view, all of the

hard for me, I’ll work incredibly hard for

other functions around that growth, need

you. It’s a two way street.”

to keep up.”

McClure’s time at the Burtonwood

Working to the best of his ability,

brewery would allow him to develop

alongside that team of 32 brewers he

those people management skills, as well

manages, is most definitely required

as present him to opportunity to work

when producing the high volumes of

with a wealth of new ingredients and

Doom Bar they brew each and every

product lines such as Blue Moon.

week. But McClure doesn’t let those figures phase him.

Handling up to 21 different SKUs presented welcome operations and

“I don’t find it daunting,” he smiles. “It was

procurement challenges, especially

always my ambition early on to be in this

when it came to sourcing the raft of

head brewer role and by desire is to keep

different raw materials and ingredients

doing what we’re doing and retain that

required for various brews.

number one spot as the best-selling cask

“We also contract brewed for a number

beer in the UK.”

of other businesses,” says McClure ‘So it

McClure adds: “I want to maintain that

was a case of keeping everyone happy at

consistency and that quality. I’m not

all times.”

phased because I love a challenge. I’m

I’d use my spare moments to learn more about the process of brewing, finding myself with my head in a textbook the whole time,” Aaron McClure, Sharp’s

extremely competitive person, but mainly While some brewers have only worked

competitive with myself.”

for independent breweries, some have

And Sharp’s adopt that collective can-

worked for breweries that went on to

do attitude to ensure beers like Doom

become acquired by multinationals. For

Bar play a key role in an increasingly

McClure, his only experience in brewing

challenging cask beer market.

is working for Molson Coors. And he’s continually impressed with the level of

He says: “It’s a topic that’s heavily

investment and support on offer to him

discussed in the brewery, between

and his team.

myself and our brands, teams, along with

McClure joined sharps in September 2011, and in the February of that year Sharp’s had been acquired by Molson Coors. “To begin with, I was completely new to beer so it made little difference who I was working for. But as I’ve matured here, you become abundantly aware of the level of investment Molson Coors have made in the business,” he recalls. “In those first five years it was approximately £20m alone.” McClure adds he’s appreciated the ability to “tap-in” to the resources on offer from Molson Coors. “They have world-class policies, procedures and procurement. Not to mention the massive amount of knowledge within their network from a technical brewing perspective or a people management point of view,” he explains. “They’ve won numerous awards and Sharp’s have since won numerous

brewersjournal.info

SEPTEMBER~OCTOBER 2021

SHARP’S the commercial teams. And yes, we’re all

provided to the brewery during the last

going to say cask is unique to the UK, as

year. “Throughout the pandemic, every

it’s a lovely thing. It’s a beautiful thing. It’s

single person was paid 100% of their

beer in its purest form, and we need to

salary, whether they were working or not,”

work hard to protect that.

he says, “And that personal support we’ve had from the whole business, including

“And yet, you look at the sales figures and

a big focus on our mental health was

stats across the UK and the cask beer

extremely valued by all of us.

market is declining. I think Doom bar is declining less than the trend, which in

“There’s almost 2,500 people in the

some ways is positive, but any decline

Molson Coors network and around 120

is not where we want to be. And we

working at Sharp’s alone. And if you

have done lots of studies and really try

include all of their families, their children,

to understand consumer buying habits.

everything on top of that their livelihoods

One of the one of the things we released

have all been protected.”

Cask is beer in its purest form, and we need to work hard to protect that,” Aaron McClure, Sharp’s

a few years back was Doom Bar extra chilled. There was a mixed reaction in the

McClure adds: “So yes, we are still

industry. But actually, lots of that research

innovating. But the pandemic has slowed

that we did was that it was it was too

down to some extent, but 2022 and 2023

warm, and they wanted it colder.

and beyond. I fully expect that to get back to how we’ve been operating in the

“So we can try with iterations like that to

past and on our pilot brewery.”

spark interest or debate. You know, so long as if people are talking about and

At 32, McClure has already achieved a

discussing it, then it’s great because it’s

great deal within brewing. But he’s in no

in front of people’s minds. So it’s looking

mood to take things easy. Instead, it’s a

at ways to innovate and keep it fresh and

case of working out how best to progress

alive. And also, we want to celebrate it a

and develop both himself, and the team

lot more.”

he’s responsible for.

While being the guardian of a brand like

“I’ve spent a few years in brewing and

Doom Bar is major privilege for McClure,

feel that I’ve achieved a lot. But I never

he is equally driven by the opportunity

felt that being head brewer here was

to innovate with other beers within the

achievable, but here I am. I’m super

Sharp’s stable, especially when it comes

proud but always ask myself where I can

to new releases that were put on hold

go next to prove myself,” he muses.

due to the pandemic. McLure adds: “But what I do know is that He tells us: “Innovation is is really

I have an immense passion for creating

important, whether that’s me as a head

new beers, to learn and to develop my

Brewer at Sharp’s or some of my team

team. I’ve learned a lot but brewing is a

members who are only 18 months into

never-ending journey and that’s an ethos

their career. That’s what a lot of brewers

I share with my colleagues.

want to do, creating their own beers and learning the process as they go.

“As a head brewer, you should always be asking questions of yourself. I look

“We’ve got the opportunity with out

to people like Stuart (Howe), who was a

pilot plant. We’re in a fortunate position

mentor. Then I look to Roger Ryman of St

to look at creating the ‘next big thing’,

Austell and the phenomenal legacy he

and produce some serious volume

has left us.

that will find a home in a pub, bar or on supermarket shelves.

“If I can achieve anything close to what they have done then I’ll be a very proud

“And as we continue to emerge from the

man.”

pandemic, that really drives us on.” But, as McClure explains, he also grateful about the support Molson Coors

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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TRENDING LOW TO NO

DON’T IGNORE THE LOW AND NO OPPORTUNITY

LOW-TO-NO HAS BEEN SEEN FOR TOO LONG AS A FRINGE PRODUCT. NO LONGER, IT’S NOW READY FOR PRIME TIME. VELO MITROVICH REPORTS.

SEPTEMBER~OCTOBER 2021

f you’re thinking about creating a

guess. Gordon’s and Tanqueray’s alcohol-

low-to-no alcohol beer, you need

free gin-like beverage comes in bottles

to have your profile, style, costings

exactly like their real gin. the labels look

and much more sorted besides

pretty much the same – except they

before taking the plunge.

don’t say ‘gin’ –, and some supermarkets

This is according to findings in a

stock it next to the real gin. Nobody

report from Lumina Intelligence, a

asking for Gordon’s 0.0 will call it that,

sister company of Low2No Bev which

instead saying, “Where is your Gordon’s

sponsored the recent low-to-no alcohol

double-O gin?”

event at Truman’s Brewery in east London.

Brewers was asked at the event how much longer would the use of ethanol as

With this being the first in-person drinks

an ingredient be seen as the key factor in

trade event since the pandemic began

how a beverage is defined – or should it

last year, this reflects how the low-to-no

be style and flavour? It is a question that

beer, spirits and wine industry is being

needs to be addressed.

looked at by the industry as a whole.

To a one at the event, all low-to-no beer

While major show sponsor BrewDog had

producers told Brewers that their appeal

the largest alcohol-free beer stand at

was not to non-drinkers, but instead to

the show, they were far from being alone

regular beer drinkers who, after having

with numerous others also exhibiting,

a regular beer or two, wanted to keep

with some using the show to officially

drinking but without the alcohol effect.

launch their entry into the field.

In addition, there is a strong appeal for

Along with the low-to-no beers were

drinkers who wanted a beer during the

sparkling meads, CBD drinks, ciders, and

week, but not alcohol.

other cold refreshing beverages, most tasting like they can give real-beer a run

According to Lumina Intelligence, a

for their money.

strong appeal for low-to-no beers comes from automobile drivers who are worried

An advantage that low-to-no beer has

about being over the limit.

over similar spirits is in the UK the use of

Lumina says that supermarkets are

the word ‘beer’ is more flexible.

both the primary and first place where

There is no beer guild waiting on the

consumers purchased alcohol free beer,

side lines to come crashing down on

with more women buying it online as

anyone whose beer does not fulfil strict

opposed to a brick and mortar store.

standards.

However, the two largest age-group fans

For example, when Spencer Matthews

of low-to-no – 18-24s and 25-34s – say

first launched his Clean G alternative

that what stops them from buying low-

gin-like drink and called it ‘gin’ on the

to-no is not seeing the product in stores.

label, the UK’s Gin Guild came down on him like a ton of bricks. To be called

One of the issues around this is the lack

‘gin’, it must be at least 37.5% ABV and be

of supermarket shelf space. When asked

juniper-led.

why BrewDog quit making its alcohol-

How long though will this last is anyone’s

free sour Raspberry Blitz, BrewDog

BREWERS JOURNAL

LOW TO NO

told Brewers that no supermarket was

product existing on a shelf.

That said, however, there is an uphill

willing to give them shelf space for three

Are low-to-no brewers making beer, a

battle that low-to-no producers have

alcohol-free drinks.

premium soft drink, a regular soft drink or

which will be a challenge to overcome at

a ready-to-drink cocktail?

least in the short term.

The biggest barriers to buying low-to-no

This confusion leads to supermarkets not

Although quality has gone up amazingly

beverages of all types are that they are

having a consistent strategy as to where

over the last two years with low-to-no

considered too expensive, poor value for

and how to display low-to-no beverages.

beer taste and flavour, marketing almost

money, and lack flavour.

At a Tesco Superstore, employees

seems to be a forgotten aspect.

With a much lower price-per-unit, this is

stocking both the alcohol beverage

a major advantage that low-to-no beer

section and the soft drink section were

Case in point, there was one small

has over spirits.

unable to tell Brewers where low-to-no

producer at the show which made an

Almost all low-to-no spirits cost

beverages were at.

amazing lime-flavoured non-alcoholic beer which would go together with

anywhere from £15 pounds and up. Most low-to-no beers cost the same as a

With low-to-no spirits, many seem to

Mexican snacks and foods like butter and

regular beer.

be getting around this by marketing and

jam.

You try a non-alcoholic beer that set

selling online and through social media,

you back two to three pounds, it’s not a

forgoing supermarkets.

Even the company name they chose

disaster if you’re not happy with it. Paying

With beer, there are a growing number

would fit into that genre of hot weather,

£25 for a completely unknown spirit is a

of low-to-no online bottle shops which

tropical tasting drinks. None of these

pretty big gamble.

do an excellent job in offering consumers

ideas crossed their minds and they said

a wide range of low-to-no beers, both

that their next beer instead of being

domestic and foreign.

something pineapple or mango-tasting,

While health reasons are a major reason

would be instead a conventional style.

for going low-to-no, there is a sharp divide according to age.

THE FUTURE For those of you entering this tough

Eighteen to 24s and 35-44s are the most likely to be driven by health reasons

For too many years, many in the industry

market, being conventional is not going

while a staggering minus 15 percent of

have viewed low-to-no as a freak show,

to keep you in business. To succeed in

those over 65 are motivated by health

way off to the side of the ‘real’ industry.

the regular craft beer industry you need

reasons, according to Lumina.

In the meantime, those in the low-to-no

conviction, dedication and passion. To

One problem with low-to-no that

industry have quietly been developing

succeed in the low-to-no beer industry,

Brewers sees is a lack of clarity as to

skills and techniques that can make low-

you need a triple dose of all three.

where low-to-no producers view their

to-no beverages rival those with alcohol.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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brewersjournal.info

regon State University

organisms are commonly most

scientists are beginning

important, there are too many variables

to unravel the key

to try and think about when producing

microorganisms that

kombucha,” says Chris Curtin, an assistant

contribute to the

professor of fermentation microbiology

fermentation of kombucha, research that

at Oregon State. “Now with this research

is already aiding large-scale kombucha

we can say there are four main types of

producers in the fast-growing industry.

SCOBY.

Amazingly, for something that has been

“If we want to understand what

around since 221 BCE, there is still a lot

contributes to differences in kombucha

about its brewing process that is not

flavours we can narrow that variable to

understood.

four types as opposed to, say, hundreds

Kombucha is a fermented tea drink

of types.”

that has been homebrewed around the world for over 2,000 years but in recent

Curtin and Keisha Harrison, a doctoral

years has become widely popular, with

student in Curtin’s lab, recently published

a global market size expected to grow

a paper in the journal Microorganisms

from US$1.3 billion in 2019 to $8.1 billion

about their kombucha microorganism

by 2027, according to an industry report.

research, which began in 2017 when

While Brewers Journal is not a fan of

Harrison joined the lab.

most commercial industry crystal ball

Harrison gave a presentation about the

reports that always seem to project huge

research at KombuchaKon, an annual

rises in something five to 10 years from

technical meeting for the international

now, it is hard to ignore figures when

kombucha brewing industry. Her talk

the word “billions” starts being thrown

caught the attention of representatives

around.

from Sierra Nevada Brewing Co., who were looking to launch a line of hard

In the UK it is see as a health drink with

kombucha, Curtin says.

few brewers pushing kombucha passed its naturally occurring 2.0% ABV or less,

Sierra Nevada says that its Strainge

although Bootleg Booch is at 3.7% ABV. In

Beast hard kombucha – launched in

the States, however, it is seen as a more

2020 – is rooted in the craft brewer’s love

flavourful alternative to hard seltzer and

for the art and science of fermentation.

brewers push the alcohol content of hard

Crafted from a proprietary SCOBY culture

kombucha up to 14% ABV.

discovered with Oregon State University,

Kombucha is produced by fermenting

Strainge Beast combines organic

sugared tea using a symbiotic culture of

ingredients and traditional brewing

bacteria and yeast, commonly referred

processes for the best possible flavour.

to as SCOBY, and adding flavourings to enhance the taste.

“I have always been fascinated by the

But little is known about what

alchemy of fermentation,” said Sierra

microorganisms in the SCOBY

Nevada founder Ken Grossman, who has

contribute to fermentation, which

long been a hobby kombucha brewer

presents a challenge to kombucha

himself. “It can transform high-quality

brewers, especially those working on a

ingredients into something magical.”

commercial scale. “Without having a baseline of which

Sierra Nevada recently expanded its

SEPTEMBER~OCTOBER 2021

KOMBUCHA

Strainge Beast line in 2020 with three

composition of kombucha have yielded

new flavours. These are: Watermelon,

inconclusive results.

Sea Salt, Lime & Mint (4.0% ABV);

In the recently published paper, Curtin

Raspberry, Golden Kiwi & Elderflower

and Harrison begin to change that.

(4.0% ABV); and Grapefruit, Pomegranate

They used high-throughput DNA

& Cucumber (7.0% ABV). These drinks

sequencing approaches to evaluate the

are in addition to in addition to the

microorganisms in 103 SCOBY used by

three original flavours: Ginger, Lemon &

kombucha brewers, primarily in North

Hibiscus; Blueberry, Acai & Sweet Basil;

America. Only a few studies have applied

and Passion Fruit, Hops & Blood Orange.

these techniques with kombucha, and none at this scale.

“We’re so excited to get Strainge Beast

It is hard to ignore figures when the word “billions” starts being thrown around.”

hard kombucha into the hands of more

The major finding was that there

drinkers, especially as we head into the

are essentially only four main types

summer season,” says Robin Gregory,

of SCOBY. Interestingly, each type

Communications Director at Sierra

consisted of very different combinations

Nevada.

of yeast and bacteria working together.

“Each new flavour concoction of Strainge

This contrasts with other fermented

Beast is a medley of organic fruits, herbs,

beverages, where a single organism

and spices that is bound to feed your

consistently becomes dominant, as is the

draw upon what we have discovered with

curiosity.”

case for beer, wine and cider.

the results in this paper.”

Curtin and Harrison’s research follows

“This is the first comprehensive picture

have an alcohol content, it can also be

work by other scientists who have

of SCOBY microbial community ecology,”

brewed to be at 0.0% ABV. Some of the

uncovered the microbial communities

Harrison says. “Further research is

major players of soft-kombucha include

that contribute to fermentation in other

necessary to relate the microbial

Red Bull, Brew Dr, Genie, and REAL

foods and beverages, such as wine,

community composition of kombucha

Kombucha. Including those made with

cheese and some types of beer. Past

SCOBY to acidity, flavour and aroma of

alcohol, there is world total of 1,626

efforts to understand the microbial

finished products. That work can now

kombucha brands of as of last year.

While kombucha can be brewed to

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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TURNING POINT

ON THE RIGHT PATH

A LOVE OF DRINKING GREAT BEER AND SHARING IT WITH THE MASSES, LED CAMERON MCQUEEN TO MEET HIS FUTURE BUSINESS PARTNER. AND IN FOUNDING TURNING POINT BREW CO WITH ARON MCMAHON, THE BREWERY IS CREATING FANTASTIC BEERS FOR AN AUDIENCE ALL OF THEIR OWN.

SEPTEMBER~OCTOBER 2021

ubs are pillars of our

Unsurprisingly that was really fun!”

communities. Now, more than ever, we know how

And it was running The Falcon Tap

integral they are in the fabric

where McQueen would meet his future

of people’s lives and their

business partner Aron McMahon who, at

livelihoods. They are environments for

the time, was working for Brass Castle

people to eat and drink in but also, so

brewery, based in Malton.

much more. Now, more than ever, we know how integral they are in the fabric

He explains: “We’d chat during his

of people’s lives and their livelihoods.

deliveries, and he’d mention he was

They are environments for people to eat

planning on leaving the business. He told

and drink in but also, so much more.

he was planning on branching out on his own in beer and I semi-jokingly said ‘we

They are places to meet friends, both old

could start a brewery together’.

and new.

“I wasn’t sure if he took that seriously! Then two weeks later he called and

For Cameron McQueen, working and

asked if I was being serious about it. I told

running pubs would not only introduce

him ‘yes, of course’. But I’ll be honest, I

him to a whole new world of beer. It

wasn’t entirely sure…”

would be the catalyst for him starting his own business, too. And while some

But deep down, McQueen starting a

breweries go on to open their own pubs

brewery was something he truly wanted

and bars, some pubs and bars end up

to do, and it was only a matter of weeks

opening their own brewery.

before the duo found a secondhand kit, and also a premises in Kirkbymoorside

For McQueen, his role running a pub

that was previously home to brewery, too.

would end up with him being introduced to his future business partner. And in

McMahon would leave his role at Brass

meeting Aron McMahon, the duo would

Castle and McQueen would follow suit

go on to start Turning Point Brew Co in

at the start of 2017. By March they were

2017. Based in Knaresborough, North

brewing, and four years on, Turning

Yorkshire, the brewery has gone from

Point have a newer, bigger place to call

strength-to-strength in the four years

their own. Based in Knaresborough, the

since.

brewery and taproom operates from a facility formerly inhabited by Rooster’s

“I started working in a in a bar while I was

Brewery.

at university,” he says. “I needed to pay for

In running The Falcon Tap, it gave

all the tasty beer that I was drinking!”

McQueen an appetite for supporting

That pub was The Maltings in York, and

local independent businesses. But

to this day remains McQueen’s favourite

his passion for beer didn’t stop there,

drinking establishment. It was there he

especially when it came to sampling

really got into beer, offering the would-

venerable European breweries like

be brewer his first real exposure to craft

Browerij De Molen and Browerij Kees.

beer. “At lot of the beers I was getting in were “Upon graduating I ended up running

local. I was really, really interested in

my own pub in York called The Falcon

meeting those brewers,” he recalls.

Tap,” he says. “I really enjoyed it because

“There’s something about meeting the

it was a free house and I effectively

person who makes the beer and delivers

had free rein to stock the bar, making

the beer that really excited me. It was

each day a new beer festival for myself.

not something I had experienced in any

BREWERS JOURNAL

TURNING POINT Cameron McQueen started Turning Point Brew Co with Aaron McMahon in 2017

brewersjournal.info

SEPTEMBER~OCTOBER 2021

TURNING POINT

industry before. And that enthusiasm

in turn, the ones he’d soon like to brew.

the size of their previous operation. But despite Knaresborough being home for

people have is pretty infectious.” And in those formative months and

nearly two years now, McQueen says

He adds: “I think a big part of why

years of Turning Point Brew Co, the duo

the impact of the pandemic has meant

microbreweries continue to pop up

knew how important it was to focus on

there’s “rarely been a normal month” in

left, right and centre is because people

supplying beer to the cities and towns

that time.

want that purpose. They are clearly

in and around Yorkshire they knew

But they’re only looking forwards, not

busy and work all sorts of hours, but

and loved. “We have a strong local

back. And that relates to the range of

they absolutely love what they do. “I

connection to York and because it’s such

beers the team are brewing, too.

was really, really keen to support local

a small city, and as long as you have a

“When we’re trying to come up with

breweries as much as possible, and my

quality product, it doesn’t take that much

beers, we usually start at the point of

position at the pub meant I could do

of a footprint to really make a splash,” he

what would we like to drink in the pub in

that. But I also got into lots of European

says. “So before long, we found ourselves

about four weeks time?” he smiles. “That’s

breweries, too.”

with a couple of permanent lines and

literally what we do. Early on, I suppose,

were involved in lots of different events.

we tried to work out how we can tick a

McQueen cites a “beer pilgrimage”

In many ways it was home and I suppose

box for each style. But we’ve evolved

to Mother Kelly’s, a craft beer bar in

it still is.”

since then.”

opening experience. It was here he was

McQueen describes Turning Point as

Beers that remain part of their range

introduced to the beers of Brouwerij

something of a “hermit crab” brewery,

include Disco King, a 5.1% American Pale

De Molen from Bodegraven in The

each time moving to a vacated brewery

Ale brewed with Mosaic and Chinook

Netherlands. A brewery he would swiftly

site that they can then call their own.

hops. While they have, and continue to

begin to stock back home in Yorkshire,

“We’ve done that twice now,” he laughs.

brew a raft of hop-forward pales and

and one that would lead him to other

“It allows us to keep the costs down,

IPAs, McQueen says they’ve taken a

regarded Dutch outfits such as Brouwerij

especially as we’re self-financed, and

“stylistic turn” in 2021 which has seen

Kees and Uiltje Brewing Co.

as a result, I feel that we’ve been able to

them brew more traditional styles like

grow to a decent size pretty quickly.”

barleywine and bitter, alongside their

Bethnal Green, London, as an eye-

usual range of sours and imperial stouts.

The ability to stock a diverse range of styles from a wealth of different

Moving into the former Rooster’s site in

This also extends to its growing barrel-

breweries gave him an insight into the

September 2019, Turning Point operate

ageing programme. Its most recently

types of beers he enjoyed drinking and,

a 50HL brewhouse, one that was double

release being The Ecstasy of Gold, a

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

TURNING POINT 10% Imperial Stout featuring cacao and

While that has levelled out somewhat,

vanilla, aged for 10 months in bourbon

canned beer plays a essential role in the

oak barrels. “We’re at the point where we

brewery’s Disco Royalty subscription

can make more the beers we wanted to

service. Launched during lockdown, it’s a

do since the very start, and we’re really

way for the brewery’s fans to guarantee

enjoying getting stuck in to that!” he says.

they get their hands on each of its new releases in addition to merchandise

While that side of the business continues

and access to online brewery tours and

to mature and develop, McQueen

tasting events.

reflects on the ways the brewery has changed the ways it packages and sells

“We’re really proud of it. It’s been a

its beers. “Our packaging has shifted

simple, but effective, way to involve

quite a lot since we started out. We were

people in what we’re doing. I think it

probably 80/20 in favour of cask over

works for them and it works for us!” he

keg and it was about a year down the line

adds. And while an evolving landscape

before we started canning our beers,” he

has seen an increasing number of

recalls.

drinkers turn to subscription services, the team at Turning Point are also navigating

While the brewery’s keg output

an ever-changing trading environment.

We’re at the point where we can make more the beers we wanted to do since the very start,” Cameron McQueen, Turning Point Brew Co

has grown in recent years, it is still committed to cask and McQueen says

“The market is still quite difficult to

the team enjoy “challenging people’s

manage, but we’re excited about the

preconceptions” over what styles and

future. “But like a lot of our peers, I

ABVs suit cask dispense. “Maybe it’s my

suppose we’re trying to find what our our

pub background, but why can’t you have

normal is. Because February in 2020 was

crazy cask lines on the bar?” he asks.

probably the most normal month we’ve had so far…

The brewery is committed to cask and

“So from a business point of view going

keg but alongside that, its canned output

forward, our aim is to discover what

has grown considerably. Especially in the

normal is for Turning Point, if such a thing

last year when, nearly overnight, canning

exists!”

went from 5% to 95% of their distribution.

brewersjournal.info

SEPTEMBER~OCTOBER 2021

BUSINESS BUSINESS DEVELOPMENT

DELIVER RESULTS

MORAG THOMAS HAS HELPED PROJECT MANAGE MAJOR BREWERY BUILDS, IMPLEMENT SUPPLY AND DEMAND PLANNING PROCESSES, TENDER BREWERY EQUIPMENT AND A LOT MORE ASIDE. HERE, THE FOUNDER OF ELSIE WAVES, EXPLAINS THE VALUE OF AN INDUSTRY EXPERT DIVING INTO YOUR FACILITY TO REVIEW THE AREAS THAT ARE CRITICAL TO YOU MAXIMISING YOUR OPERATIONS, BALANCING YOUR BOOKS AND DELIVERING EXCEPTIONAL CUSTOMER EXPERIENCES

SEPTEMBER~OCTOBER 2021

t’s hard to believe it has been

tools & reporting).

seven months since my first article

u Efficient ways of working (process

for Brewer’s Journal, and it has

transformation, waste cutting, digitising,

been a whole year since I set up

value chain analysis).

my business Elsie Waves.

u Strategic planning (staying competitive,

I’m delighted to have the opportunity to

smart tools & global resources).

share what I’ve been up to since then! It

u Operational excellence (including

is fair to say, the pandemic has brought

S&OP, forecasting, planning,

with it many struggles; however, it has

procurement, manufacturing & logistics).

given me the push to focus on improving my network, build relationships and learn

I also developed a service package

as much as possible along the way.

which was to be my ‘shopfloor review’ and aptly named it Crafts.

A year ago, when I set up Elsie Waves, I hoped to deliver operational projects

This service allows me the opportunity

and results driven by data, logic and

to dive into your facility and review the

determination.

areas that are critical to you maximising

I had no idea where my expertise would

your operations, balancing your books

land me and what exciting initiatives,

and delivering exceptional customer

amazing people and progress I would

experiences.

make in this short time.

I used this model recently for a client

In the beginning, I wondered how I would

who was looking to acquire an existing

find any prospects at all, but was amazed

brewery business with the brief of

at the response to my announcement

assessing its current capabilities

on LinkedIn when leaving BrewDog

and to make recommendations for

and received many generous offers of

improvements to deliver their 5-year plan.

support, collaboration and job prospects to pursue.

ALL THINGS HOPS!

After some reflection, I decided that

It was 2015 when Dr Susan Wheeler,

working for myself and getting involved

founder of Hop Revolution, contacted

with a wide range of businesses was the

me whilst I was at BrewDog and asked

route I wanted to follow.

if I could provide some support to her

I proudly set up my website and started

campaign to help New Zealand hop

promoting myself on LinkedIn. I was

varieties be more widely accessible.

happy to find that with my experience in the industry and connections I already

Fast forward two years, I travelled to New

had, it became a great place to meet

Zealand to spend time with her and their

people and start the conversations

head farmer Jono as they sold me their

needed to get my name out there more.

dream of starting a new revolutionary hop farm.

Since starting my business, talking to

I was so sold I even got a tattoo of a hop

other more experienced consultants and

whilst on a day trip to Auckland! When I

after my first few assignments, it became

left BrewDog, Susan was one of the first

clear I needed to refine exactly what it

people to reach out to me to see if there

was I was offering. So I spent some time

was any merit in working together on our

fine-tuning my services and now focus

respective new ventures.

on 4 main areas within the craft beer industry:

I have had the pleasure of working with her and the team in NZ over the last 12

u Planning & project execution (step by

months as they launched their hops into

step project plans, project management

the UK and Europe markets.

BREWERS JOURNAL

BUSINESS DEVELOPMENT

CRAFTS SHOPFLOOR REVIEW Capacity

Modelling equipment, storage, site logistics, people and distribution capacity to find areas of focus for improvement initiatives and/or providing recommendations for investment

Requirements

Review your forecasting processes, material requirements, supplier agreements, service levels, inventory policies, re-order points and planning methods, providing recommendations for improvements.

Analyse

Assess the data captured throughout your operation, the KPIs you have in place and analyse performance to find areas for knowledge enhancing and providing recommendations for improvement.

Finance

Appraising your cost of goods modelling and management of budget vs actual, coupled with all the other focus areas to highlight cost and time savings potentials across the whole operations process.

Tactics

Dive into your range and planning cycles, finished goods inventory modelling and production scheduling to provide recommendations for tactical supply, delivering an excellent customer experience.

Systems

Above: Morag Thomas has worked with Hop Revolution in New Zealand

Survey systems in place (spreadsheets, ERP or industry specific software) to co-ordinate and manage your operations and make recommendations for efficiencies, cost control and enhancing batch traceability.

impressive first year on the market, they have seen some incredible sales and growing popularity across the world. Nelson Sauvin™ has just landed in the

It has been extremely exciting to spread

UK for direct from grower sales whilst

the word of their flavour-intense hops

their European warehouse now has

processed in a highly innovative and

very limited stock of Nelson Sauvin™,

sustainable way.

Motueka™ and Pacific Sunrise™.

Their harvesting & processing equipment is brand new and top of the range,

The 2021 harvest went well but they were

brought all the way over from Europe,

faced with some challenges due the

and I also feel it has been important to

global shipping crisis and are expecting

share their story and hops with the rest of

some delays to it landing but are pushing

the world.

out all the stops to get it here in the

I am truly a fan of their quality and the

coming weeks. Riwaka™ is also included

team’s passion to work directly with

in their product range but it will be

brewers taking on board all feedback,

available on an extremely limited basis.

“warts and all” to quote their CEO Jason Judkins.

In 2022, further varieties such as Kohatu™, Waimea™, Wai-iti™ and Moutere™ will

So, I’ve been connecting them with

be added. Due to the limited quantities,

breweries in UK & Europe to help

and so the farm plants the right

promote and sell their hops. Hop

amount of each variety year-on-year,

Revolution released the final stock from

it is highly recommended to forecast

their 2020 crop recently, and after an

(as best you can) and to contract the

brewersjournal.info

Collaboration is so important! I would never try and blag my way through something, and if I don’t know the answer, I won’t guess,” Morag Thomas, Elsie Waves

SEPTEMBER~OCTOBER 2021

BUSINESS DEVELOPMENT minimum amounts you will need to avoid disappointment. You may remember from my last article that forecasting, and in particular hop forecasting, is something I have done quite a lot of in the past! It honestly pays so much to provide this information to your hop suppliers, farmers and/or brokers as it gives them the best chance of giving you the best deals & service you need to be able to pay that forward to your customers. Over the last few months, I have provided a couple of useful tools to some breweries to assist with this when working with them on their operational planning processes.

WHAT ELSE IS HAPPENING?

Starling Solutions help eliminate paperwork & standardise processes

This project is to support their growth ambitions over the next 3-5 years with the specifying of and tendering for brewery and packaging equipment,

With my passion for improving operations and helping businesses find ways to

can draw specific expertise from if you

alongside providing various other

save time, money and mistakes, I was

don’t have all the experience required to

technical, operational and supply chain

lucky enough to meet with Starling

deliver a particular project.

initiatives.

clever technology they have created

Collaboration is so important! I would

Some aspects of this project are

to take away the day-to-day strains on

never try and blag my way through

absolutely my area of experience and

our resources and issues with auditing/

something, and if I don’t know the

expertise but less so on the technical

training.

answer. I won’t guess. I will, however, find

side except from a project management

Their digital work software is there to

someone who can provide the answer or

point of view, so I have drawn on 2 of

help:

at least some direction if it’s not a black &

my network to collaborate with me to

u Standardise processes and make

white situation.

deliver the best possible experience for

Solutions, and was impressed to see the

Brouwerij Frontaal.

the relevant staff aware of changes automatically with built in notifications.

Over the last few months, I’ve been

I’m really enjoying working with their

u Eliminate paperwork so that

working with Brouwerij Frontaal, a

owner Roel Buckens on this initiative

documents are always live and

young innovative brewery from Breda,

and I’m excited to see all the great beers

accessible from a variety of devices.

Netherlands.

they’ll be producing in the future.

u Automate training process by

They brew beer according to the

I think there is going to be a lot more to

integrating your training and work

philosophy that quality comes first and

see from this brewery over the next few

instructions so that they always line up.

do not make any concessions in the use

years so watch this space!

of ingredients to achieve this. I have been working to support them by

Finally on collaboration, I got to the

providing industry insights and feedback

point a few months ago that I felt

so would love to hear what you think

like I was juggling so much in terms

about their tool. They also offer a free 30-

of potential clients, current clients,

day trial which is great for checking it out

business opportunities and networking

and making sure it works for you before

discussions, that even I, a planner, was

making any financial commitment.

beginning to feel like I was losing track of

I touched on this earlier on in my

things.

introduction – I’ve learnt that part of the

Luckily for me, I had been in close

role of a consultant is to have a wide

contact with Daisy Chillingworth from

network of trusted contacts who you

Daisy Chain Admin & Support Services as she started up her business around the

Right: Brouwerij Frontaal in the Netherlands have ambitious growth plans in the next 3-5 years

SEPTEMBER~OCTOBER 2021

same time as me. I felt like the time was right to reach out and get some extra support.

BREWERS JOURNAL

BUSINESS DEVELOPMENT She has been doing a great job of

the way continue to be happy with their

project managing me whilst I project

results. It has been a crazy year, with lots

manage others whilst also taking on

of stops and starts and stops and starts

many administrative and creative tasks

again.

that would otherwise be left behind had things carried on the way they were

The industry has taken many steps

going.

forward and it’s so exciting to see new products and growing or evolving

She has enabled me to continue growing

businesses across the world.

Elsie Waves with a lot of legwork &

Something I haven’t spoken about in this

initiative in the background assisting as

article is the additional importance and

and when required in the role of a “virtual

focus on sustainability coming to the

assistant” which works perfectly with

forefront of everything we do.

remote working becoming the norm now. This role has proved pivotal to me and

This is an area I’m new to but I’m getting

I think is one that could be important to

more and more involved across a

other SMEs out there where business is

number of industries and projects so my

taking off and you all of a sudden don’t

awareness is growing and with it comes a

have as much time on your hands any

passion to do more.

more.

As for supporting you and your business,

It has been a crazy year, with lots of stops and starts and stops and starts again,” Morag Thomas, Elsie Waves

my door (or inbox!) is always open so

WHAT’S NEXT?

please get in touch if you have any questions, want to discuss an idea or

As I look to the next 12 months, I hope

upcoming project or would just like to

that Elsie Waves continues to grow and

share your story.

that the people I work with and for along

brewersjournal.info

SEPTEMBER~OCTOBER 2021

CANNING

KEEP ON CANNING THE ABILITY TO DISTRIBUTE YOUR BEER IN SMALL PACK HAS BEEN THE SAVIOUR OF MANY BREWERIES DURING THE LAST 18 MONTHS. AND CANNING HAS PLAYED A HUGE PART IN THAT. HERE, WE LOOK AT SOME OF THE LATEST INNOVATIONS AND INSTALLATIONS TAKING PLACE IN THIS EVER-POPULAR SPACE.

brewersjournal.info

he canning sector, like the

And according to research from Modor

wider brewing industry

Intelligence, the beer cans market

around it, has been on

witnessed a shipment of approximately

something of a rollercoaster

90.2 million units of beer cans globally in

during the last 18 months.

2020 and is estimated to reach to 110.9

In the early spring months of 2020,

million units by 2026, registering a CAGR

countless breweries were forced to

of 3.6% for the forecast period (2021-

pivot (everyone’s favourite word) their

2026).

packaging away from kegs and casks

In this piece, we take a look at some of

exclusively to small pack. And for many

the latest innovation within the canning

outfits, that meant canning.

and packaging space as well as some recent installations where breweries are

Those that had a canning line in-house

taking their packaging to the next level.

were the lucky ones, while mobile canning businesses would end up working overtime and then some. But

CASK RELEASES “ULTIMATE MOBILE CANNING SYSTEM”

even if you had your own line, the sheer pressure on cans, labelling and ancillary

Cask Global Canning Solutions has

packaging meant many breweries were

released a new system designed

unable to distribute their beer even if

especially for mobile canners.

they wanted to.

The ACS Mobile (Automatic Canning

Thankfully, though, the supply chain

System) is said to be a highly agile

is starting to right itself. However, the

version of Cask’s ACS V5. It delivers the

business models many breweries

speed and state-of-the-art automation of

adopted as a result of the pandemic

the ACS V5 on a frame that is just under

means these businesses will continue

88 inches long.

to place an increased emphasis on their

It’s an especially timely new system,

small pack output, regardless of their

as large numbers of non-packaging

ability to supply beer in cask and keg

breweries have had to shift to packaged

once more.

beer to survive the pandemic. Below: Cask’s ACS Mobile machine

SEPTEMBER~OCTOBER 2021

CANNING

Above: Low-cost depalletizer from Ska Fabricating; Above, right: Baumer’s canning solution

or residue between beverages.

and requires minimal real estate on a

The system also has an easy to operate

production floor.

Cask co-owner Neil Love, said: “Our

that enables a fast set up.

Windows 10-based operating program

goal with the ACS Mobile was to create the ultimate canning system for mobile canners and their customers.

LOW-COST DEPALLETIZER FROM SKA FABRICATING

“It gives mobile canners facing increased

TAP BREWERY TURNS TO BAUMER TO OVERCOME CANNING CHALLENGE Overcoming the challenges associated

demand the best array of tools for

Ska Fabricating has launched The

with developing an innovative bespoke

efficiently canning distribution-ready craft

Nimbus, a new machine designed

canning machine has been an important

beverages. For brewers turning to mobile

to support breweries of all sizes and

achievement for a small microbrewery

canning for help during the pandemic,

distribution models with the most

in Gloucestershire and a critical factor in

they get beers with extremely low

portable, most customizable options the

improving productivity levels.

dissolved oxygen and minimal product

manufacturer offers.

waste or low fills.”

The Nimbus half height depalletizer

Established in 2015, the TAP Brewery in

He added: “The ACS Mobile puts our

combines the best features from Ska

Rendcomb near Cirencester has been

industry leading fill technology on

Fabricating’s best-selling machines to

developing brewing techniques using

an immensely compact system that

create a new, low-cost depalletizer that’s

only the finest locally produced malts

packages an array of beverages and

optimized for small spaces and lower

resulting in a range of cask, keg and

can sizes and includes a weigh scale,

speed applications.

canned beers sold mainly to local pubs

auto-reject, and the other sophisticated

and retail outlets. Among the popular

automation that comes on a full-size

It expands the cutting- edge features

brews are Bostin Hoppy, Newted and Iris.

Cask canning system.”

of Ska Fab’s patented turntable design,

Sensing and instrumentation specialists

The ACS Mobile fills all Slim/Sleek/

providing additional accumulation

BAUMER were pivotal in helping the TAP

Standard cans up to 19.2 oz. and

and the ability to fold down and stow

Brewery in supplying their LBFS Level

the system’s floating can-indexing

the rotary table—further reducing the

Sensor and IFRM inductive proximity

wheel makes for the fastest available

machine’s footprint when not in use.

sensors for the canning machine.

changeover between can sizes.

This innovation, combined with the Can-i-Bus’ pallet lift and layer sweep

Co-Director Tim Hobbs commented:

The system’s stainless-steel fill heads are

design, creates a compact, efficient can

“Microbreweries like ours are not

compatible with beer, wine, kombucha,

depalletizer with a discharge height that

producing the high volumes which justify

cider, mead and other beverage types,

allows for excellent can drop and many

the expense of sophisticated canning

and can handle high-strength CIP

discharge angle options. This machine

machines, so usually opt for barrels and

measures to ensure no transfer of flavor

is essentially silent with no vibrator,

bottles.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

CANNING “Now the big thing for us is we can handle around 300 cans per hour and the performance of the Baumer sensors are essential components in the success of our canning machine”. Hobbs explained that their determination to persist in developing an effective canning machine came about because of their concerns of a high carbon footprint associated with the bottling process. He added: “Cans are much better for the environment, are easier to pack and transport so we gave ourselves a challenge to design and build a system where we could filter, carbonate and can beer, on a relatively small budget”. Their first canning machine relied on optical sensors to detect foam in the can and they quickly realised this was not an effective or robust enough option and fill levels could not be relied upon. Also the sensor counting the cans was a photoelectric optical eye sensor and due to its shiny, reflective nature the aluminium would give false or multiple readings. These issues were resolved once the Baumer sensors were installed with the LBFS sensor providing accurate and

the foam sensing range without having

repeatable fill levels regardless of the

to carry out a sample test, unlike other

presence of foam, meaning that the cans

sensors on the market.

did not need to be manually wiped. Secondly, the IFRM proximity sensor overcame the reflective issues of the aluminium cans, providing the required

Above: Bestens Brewery cans

automatic mobile canner, with a capacity of up to 600 cans per hour. According

BESTENS BREWERY SURVIVES PANDEMIC THANKS TO CANNING

levels of accuracy and repeatability.

to Swaffield, Innovus’ attention to detail and understanding of the needs of the artisanal brewery sector, as well as their post-installation aftercare, were crucial in

He confirmed: “The success of canning

Bestens Brewery has cited its ability

machine project was a real in-house

to can its beers as the key reason for

team effort with design and manufacture

surviving the COVID-19 pandemic.

Swaffield’s decision to invest in new

down to himself and his brother Pete

The West Sussex-based business said

Innovus canning technology was

Hobbs, along with Oliver Ursell’s

being able to package its beers on the

perfectly timed. In 2020, COVID-19 hit

electronic wizardry.

brewery’s Innovus Engineering CF10 can

the UK and the hospitality industry was

“We received great customer service

filling and closing machine, enabled it to

devastated. Pubs and bars were closed

and technical help from Baumer even

keep trading during a challenging period.

and sales of beer kegs plummeted as

though we are a small microbrewer. They

Founded in 2018, the company, which

demand shifted to takeaway and delivery

gave us good advice from the concept

was started by head brewer Paul

beer products.

of the canning machine, right through to

Swaffield opted for cans rather than

With their new Innovus canning line up

completion, even visiting us to advise,

bottles for its beers and soon turned

and running, and an increased brewery

nothing was too much trouble”.

to Innovus to supply the right kit for his

capacity of four barrels, Bestens were

Even though a Baumer 9701 Flex

needs.

able to rise to the challenge of increased

Programmer was an added cost

his choice.

demand for canned beers, delivering

they soon appreciated that when

In 2019, Bestens invested in a major

their range of high quality IPAs, pale ales,

combined with the LBFS sensors,

canning equipment upgrade, taking

porter and stout across Sussex and the

they acknowledged it was much more

delivery of a new Innovus Engineering

UK.

versatile and meant they could adjust

CF10, a fully stainless steel semi-

As the COVID-19 lockdown has eased,

brewersjournal.info

SEPTEMBER~OCTOBER 2021

CANNING Bestens has been able to resume regular

now exports craft beer all over the world

sales to hospitality venues and shops

including to countries such as Australia

throughout the county and the wider

and America.

South-East, and Swaffield is adamant that without Innovus, his business would not

Whilst the core focus for Harbour

have made it through the pandemic.

Brewing is supplying their Cornish beer to restaurants, they now supply to well-

He said: “Without our Innovus machine,

known supermarkets such as Marks &

we would not have survived, it is as

Spencer, Asda and Morrisons.

simple as that. Innovus have given us

Eddie Lofthouse, chief at Harbour

the confidence that our beers will reach

explained: “One of my main goals for the

our customers exactly as we would want

business is to become a B Corporation

them to, and will remain fresh for longer.”

and we want to be as ethical as possible by reducing plastic and replacing it with

HARBOUR INVESTS IN CAN PACKAGING KIT

fully recyclable alternatives such as cardboard, as a result we opted for the T. Freemantle Ltd machine to help us

Harbour Brewing Co has outlined

achieve this.”

its commitment to using recycled packaging with the addition of a new

The new machine supplied by T.

cardboard packaging machine.

Freemantle Ltd, the UK manufacturer

The Cornwall-based brewery established

of beverage multipack machines, is all

in 2012 has taken delivery of a beverage

geared around cardboard packaging.

multipack machine from T. Freemantle.

The range on offer is designed specifically for the small to medium sized

Since 2012, Harbour Brewing Co has

beverage producer so suit the needs of a

grown from strength to strength and

craft brewer perfectly.

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+44 (0) 1733 834264 | www.gravity-systems.co.uk

CANNING

PLEASE DECORATE RESPONSIBLY ALUMINIUM IS AN INFINITELY RECYCLABLE MATERIAL, WITH OVER 75% OF ALL THE ALUMINIUM EVER PRODUCED STILL IN USE TODAY. AND YET CRAFT BREWERS OFTEN FEEL THEY HAVE NO CHOICE BUT TO CONTAMINATE ALUMINIUM BEVERAGE CANS WITH PLASTIC LABELS OR SHRINK SLEEVES. HERE, ROB DAY, CEO AT TONEJET LOOKS AT BEVERAGE CAN DECORATION, THE DAMAGE CAUSED BY THE USE OF PLASTIC LABELS AND SLEEVES ON CANS AND WHY ALTERNATIVE DIGITAL TECHNOLOGIES ARE THE SUSTAINABLE SOLUTION.

id you know? Used

sleeved using plastic materials and

aluminium drink cans can

adhesives.

be recycled and back on supermarket shelves as

Plastic must be used as it will survive the

new drink cans in as little

can filling and washing process, but it has

as 60 days. And recycling aluminium

a detrimental effect on the recyclability

takes 95% less energy than producing it

of the can.

from its raw materials.

PVC is still the most popular material for labels and shrink sleeves: its use creates

The low-weight, shelf-presence and

additional steps in the recycling process

freshness benefits of the aluminium

and increases the number of cans which

can mean that it has fast become the

are rejected at the recycling centre and

container of choice for beverage brands.

end up in landfill.

This is especially true in the booming craft beverage market, which now

The desire to be carbon-neutral and

extends beyond beer to hard seltzer,

a growing awareness of sustainable

water and cocktails.

digital packaging technology is driving the adoption of new direct decoration

Aluminium is also one of the most

technologies for some, but the majority

sustainable packaging materials, being

of craft beverage producers remain

infinitely recyclable: the reclamation

unaware that the use of plastic label

and smelting process does not alter its

materials compromises the sustainability

properties (as it can with other materials)

of the otherwise 100% recyclable

and it can be re-used again and again.

aluminium can. To wrap a material that can be indefinitely

With the increased popularity of craft

recycled in any kind of plastic seems

beverages comes an increased need to

illogical.

stand out to the consumer, leaving many

brewersjournal.info

smaller artisan producers looking for

Organisations like The Aluminium

affordable short run decoration methods.

Association are helping to drive

This, more often than not, results in

awareness and recently produced

aluminium cans being labelled or

a container design guide aimed at

SEPTEMBER~OCTOBER 2021

CANNING

maximising full circular recycling of

markets, digital innovations will

opportunity afforded by digital packaging

aluminium.

revolutionise this industry. Mass-market

for beverage can decoration.

beverage cans are offset-printed directly The guide explains that in the United

when the can is manufactured, but this

Two digital approaches are currently

States, an increased use of plastic labels

analogue approach in uneconomical for

available: piezo drop-on-demand inkjet

and ring-pulls, shrink sleeves, adhesives

shorter runs.

(using UV curing inks) and Tonejet, which

and other unrecyclable components is

It is now possible using inkjet technology

deposits food safe pigments digitally

diluting the value of aluminium causing

to print directly onto the aluminium can

before over-coating with standard

operational and compliance problems for

with no setup costs, making short runs

beverage can varnishes.

recyclers and safety issues for workers.

possible.

UV curing inkjet inks suffer emissions

As a result, authorities are beginning to

For craft brewers, this removes the

recycling process, and should therefore

legislate against the use of shrink sleeves

recycling headaches associated with

be used with care.

and labels. In Quebec, for example,

plastics, is lower in cost and provides

beverage cans must not carry labels or

a higher quality result than labelling or

At Tonejet we have tried to design a

sleeves that represent more than 1% of

sleeving, indistinguishable from that of a

system which combines the best aspects

the package total weight.

traditionally printed can.

of traditional can printing processes

problems when burned off in the can

– low-cost materials which can be

Since aluminium is so light, a label will typically add 10% to its weight, so cannot

Direct-to-can digital decoration has

handled and recycled without damaging

be used. A total ban on the use of plastic

moved from technology conference

the environment, and which are tough

shrink sleeves on beverage cans is

topic to commercial reality in the last two

enough to survive the supply chain – with

predicted later this year.

years and continues to grow.

the classic digital printing benefit of low

Both craft beverage producers and

cost short runs and lead times measured

global brands should understand the

in days not months.

As we have seen in other packaging

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

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26.04.21 18:46

ADVANCED BREWING DIPLOMA 1 TRAINING BREWING MATERIALS & BREWHOUSE

Stroud Brewery in partnership with the Brilliant Beer Company are pleased to offer Advanced Brewing Training. OBJECTIVE To provide a foundation of brewing science in brewing materials and brewhouse operation and prepare students to sit Diploma 1 provided by the Institute of Brewing exams June 2022 DELIVERY A blended programme of online learning material, tutor assessed and self-assessed assignments, in person tutorials for each section of the syllabus. COURSE CONTENT The online content is available through www.brilliantbeer-college.com and each section comprise: 1. Tutorial notes 2. Recorded Lectures based on Tutorial notes 3. Workbook providing full background information on the topic 4. Worksheets (Optional) which suggests practical observations and experiments which link the theory of the of the course with practical brewing 5. Assessments designed to check knowledge and prepare students for the exams I. Multiple choice self-assessments II. Short Answers – Tutor assesses like Diploma exams III. Long Answer – Tutor assessed like Diploma exams Suggested answers for the long and short answers will be available online after the submission due date. The course includes 6 topic tutorials and 1 revision tutorials to support the topics and as a revision and feedback on a mock exam hosted at Stroud Brewery. There will also be an opportunity to review a recording of the Tutorial or an online live tutorial at an agreed time and date. Registration & sign up The course is scheduled to start in October, and anyone interested in signing up to Diploma course or more information should contact the tutor: Tim O’Rourke – tim@brilliantbeer.com or Mob 07979 751988. The cost for the programme is £300, €350 or $400 which can be paid by bank transfer or PayPal and signing on you will be sent payment arrangements. On receipt of payment, you will be given a log in to Brilliant Beer College and signed up for Tutorials and support till the end of the course. Note each candidate who wishes to sit the exam is responsible to sign up directly with the Institute of Brewing www.ibd.org.uk before the end of December 2021.

CAVITATION

WHEN BUBBLES DON’T BRING CHEER

CAVITATION CAN NOT ONLY RESULT IN SERIOUS MECHANICAL DAMAGE TO BREWERY PUMPING SYSTEMS, THE BUBBLES AND FOAM IT PRODUCES CAN HAVE A SERIOUS IMPACT ON PRODUCT QUALITY. BRITH ISAKSSON, ABB GLOBAL SEGMENT MANAGER FOOD & BEVERAGE, OUTLINES THE CAUSES OF CAVITATION AND EXPLAINS HOW THE LATEST VARIABLE SPEED DRIVES OFFER AN EFFICIENT AND COST-EFFECTIVE METHOD OF PREVENTION.

brewersjournal.info

avitation is one of the most

The implosions produce significant

potentially troublesome

shockwaves. This creates a characteristic

issues that can occur in

rumbling or cracking noise that sounds

pumping systems used

like rocks passing through the pump.

in the brewing industry

to transport raw and finished liquid

The cumulative effect of many tiny

products, as well as water and cleaning

implosions can over time have a

solutions.

significant impact on the pump

Not only does it reduce the life of

performance.

equipment, requiring expensive

Cavitation will eventually damage the

maintenance and replacement, it can

pump impeller, housing and other

also damage the beer being pumped,

pumping system components through

through the formation of bubbles or

wear and metal surface fatigue.

foam. It is even possible that a whole batch of

It is known for cavitation to reduce pump

beer that has taken weeks or even longer

life by as much as 50 percent. In the most

to brew might foam to the point where it

extreme cases, cavitation can destroy a

has to be discarded.

pump in minutes. Since surface fatigue causes metal

Cavitation can occur when the pumping

particles to be released from the impeller

system subjects a liquid to rapid local

blades, the beer safety and quality can

changes in static pressure, creating

also be put at stake.

bubbles or voids. The point when this liquid-to-bubble transition occurs is when the pumped

OPEN PUMPING SYSTEMS ARE AT RISK OF CAVITATION

liquid falls below its vapour pressure. For example, at normal atmospheric

Closed loop pumping systems, such as

temperature, liquid water turns into water

those used generally to circulate water

vapour (steam) at its 100°C boiling point.

for heating or cooling, are not normally

But as the pressure is reduced, then so

at risk of cavitation. This is due to their

is the temperature at which the vapour

setup that prevents rapid local changes

point occurs. The transition can even

of pressure, unless there is leakage.

occur at room temperature should the pressure fall to a vacuum.

In contrast, the open pumping systems

In addition to water, the same transition

that are used to transport liquids around

applies to other fluids pumped in the

a brewery are subject to cavitation

brewing process, such as wort, the

should the inlet pressure drop below the

finished beer and clean-in-place (CIP)

Net Pressure Suction Head (NPSH) – see

solutions.

Figure 2. The NPSH, which is quoted in meters or feet, is a measure of the

As the impeller spins in a brewery’s

pressure experienced by the fluid on the

typical centrifugal pump, high pressure is

suction side of a centrifugal pump. The

created on the front side of the blades.

value of the NPSH is volume dependent

At the same time, there is low pressure

and stated by the pump manufacturer as

on the back of the blades. In some

a specific value for each pump.

conditions, the liquid vapourises, creating bubbles as shown in Figure 1.

The inlet pressure to the pump will

When these vapour bubbles reach

decrease as the level in the break tank

areas of high pressure, they collapse.

decreases. This could lead to a situation

SEPTEMBER~OCTOBER 2021

CAVITATION

Above: Figure 1, Cavitation occurs when the liquid in a centrifugal pump starts to vapourise and create bubbles

such as differential pressure transducers to monitor the changes in pressure that accompany cavitation. However, there is now a more cost-effective and

where the inlet pressure drops below

straightforward option.

NPSH for the specific pump, and the

That is to use the extended capabilities of

result will be cavitation. There is generally

the new generation of intelligent variable

no risk of cavitation if the inlet pressure

speed drives (VSDs) already used widely

stays above the NPSH requirement.

in many pumping applications across the food and beverage industry.

Good design of the pumping system is a first step in avoiding cavitation. It is

In addition to the benefits of energy

especially important to ensure that the

efficiency, some VSDs, such as ABB’s

available NPSH exceeds the required

industrial drives, now incorporate

level.

anti-cavitation software. This makes it

This can be achieved by decreasing the

possible to prevent cavitation without the

number of elbows and valves in the inlet

additional cost and complexity of external

pipework, shortening the length of the

sensors and controlling with PLCs.

pipework, or increasing its diameter. Reducing the temperature of the fluid or

USING AN INTELLIGENT VSD

pump can also help, although this may not be desirable or practical in brewing

Algorithms that measure pump torque

applications.

and speed are incorporated into the

Good design of the pumping system is a first step in avoiding cavitation. It is especially important to ensure that the available NPSH exceeds the required level.”

dedicated anti-cavitation software. In some cases, it will not be possible

This enables the VSD to monitor the

to implement the optimum design,

pumping process constantly for the

especially when working with existing

specific patterns that indicate cavitation is

systems or where space is at a premium.

taking place.

Therefore, designers need to look at ways at detecting the onset of cavitation

There is no latency in detection because

and modifying the pump operation

the measurements are taken directly

accordingly.

from the pump shaft. That means the response is virtually instantaneous.

One possibility is to use discrete sensors

SEPTEMBER~OCTOBER 2021

When it detects cavitation, the VSD

BREWERS JOURNAL

Roof tank CAVITATION

Roof tank

Left: Figure 2, Cavitation can occur in open systems when the inlet pressure drops below NPSH for the specific pump.

Pump cavitation is a significant risk for

the brewing industry. If it takes place it can damage the finished product, cause significant disruption to pumping

Break tankh

Break tank

Hf H1

to be repaired and replaced at significant cost.

Hf H1

operations and may even require pumps

With the new generation of intelligent VSDs, brewers can solve cavitation issues locally, within the drive, in real time.

The built-in anti-cavitation software means no extra components such as sensors and additional PLC controls needed.

time, the pump can adjust automatically 1 and immediately to any change in the

The only additional work required is to

to react to the change in pressure. It will then resume normal operation as soon as

flow or draining vortex which might cause

is precise, instantaneous control that

the pump has stopped cavitating.

cavitation to occur. For example, this

keeps pumping systems operating with

Anti-cavitation operation is especially

enables a tank to be pumped out quickly

maximum efficiency and reliability while

beneficial for the brewing industry as

and efficiently, right to the bottom,

preserving the quality of the finished

it enables liquids to be pumped at the

without causing bubbles and foam that

product.

optimum flow rate. While at the same

damage product quality.

adjusts the pump speed automatically

brewersjournal.info

set the operating parameters. The result

SEPTEMBER~OCTOBER 2021

compact CIP skid systems Available in various footprints and sizes, all custom built to your requirments.

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6ixfabdec

YEAST NUTRITION

SUPPORT SUGAR FERMENTATIONS WITH THE RIGHT NUTRITION

AS OUR KNOWLEDGE BASE GROWS, SO DO THE OPTIONS AS TO WHAT, AND HOW, YOU CAN FERMENT. HERE, EXPLAINS DR MARCUS AWONIYI EXPLAINS HOW YOU CAN SUPPORT SUGAR FERMENTATIONS WITH THE RIGHT NUTRITION AT YOUR DISPOSAL.

brewersjournal.info

he conversion of

that must be analysed and tweaked

fermentable carbon sources

during the brewing process to ensure the

into alcohol by yeast is a

correct balance and alkalinity depending

process which has been

on the style of beverage you’re aiming to

manipulated by human kind

produce.

for centuries. During that time, we have

The terms ‘hardness’ (concentration of

realised that the choice of a particular

dissolved calcium and magnesium) and

carbon source, the water source, the

‘alkalinity’ (the concentration of carbonate

strain of yeast and the way in which

and bicarbonate) are two of the most

the parameters of the fermentation are

important considerations.

controlled can have profound effects

Other considerations include: pH level;

on the alcohol yield and other sensory

this is very important and affects every

characteristics of the final beverage.

stage of the brewing/fermentation process.

CARBON SOURCES

At each step an optimum pH is required for enzymatic reactions and protein

The basis for the fermentation is that all

coagulation to occur, the presence of

important sugar source. Plant sources

contaminants; iron, copper and chlorine

abundant with sucrose are ideal to

can have negative effects on the final

produce rum, fruits are well suited for

product such as off flavours including

wines, cider and brandies, and of course

inky/metallic taste, haze formation,

in the case of beers and whiskies that

negative effects on the brewing yeast

foundation comes from the starches

and the formation of other chlorophenols.

contained within cereal crops – with the help of enzymatic pre-hydrolysis.

YEAST NUTRITION

As our knowledge base grows, so do

Sugar wash fermentations lack the

the options as to what, and how, you

nutrients (particularly free amino nitrogen

can ferment. Inexpensive sugar sources

– malted barley contains much of this in

can be transformed into a variety of

the beer brewing process) which helps

beverages even by just simply changing

strengthen yeast cell wall and prepare

yeast strain. It is important to remember

them for the fermentation process and

when choosing a yeast strain that the

ensure essential reactions can take place.

types of sugar (maltose, maltotriose,

The absence of certain vitamins, minerals

glucose, sucrose, etc…) it is able to

and amino acids also contribute to slow,

ferment will affect the final flavour as do

sluggish or stuck fermentations.

the specific secondary metabolites it

When there are nutritional deficiencies

produces.

the occurrence of off flavours and sulfuric aromas can also occur.

WATER SOURCE

The most extreme example of this is during Hard Seltzer fermentations

Of course, with our knowledge of water

where a sugar wash is fermented, and

chemistry we no longer need to base

the product remains clear and neutral in

the location of breweries or distilleries on

flavour.

water provenance – this may still be of

The development of a nutrient blend with

importance however to the brand ethos.

this fermentation in mind gave Murphy

Water can often be forgotten but is

and Son the opportunity to think about

hugely complex and is the largest

each constituent individually and balance

constituent of a large variety of

them perfectly for this particularly difficult

beverages.

environment for the brewing yeast.

It consists of salts, ions and minerals,

SEPTEMBER~OCTOBER 2021

YEAST NUTRITION Left top: Figure 1, Lab trial fermentation plot showing pH, ABV and gravity across the five days of fermentation. Left bottom: Figure 2, Lab trial fermentation plot showing pH, ABV and gravity across the 12-13 days of fermentation.

Add Sugar nutrients were added (an important step to avoid the denaturing of the product). The sugar solution was cooled further before transfer to the fermentation vessel (FV). Yeast was added following transfer of sugar wash to FV.

PRODUCTION RESULTS Figure 1 shows the pH, ABV and Gravity readings for the completed 5.12 % ABV hard seltzer. The fermentation attenuated with pH 4.23 and a final gravity of 0.995. The fermentation progressed well and created a base with the required properties. This pH allows for both an optimum range for yeast fermentation but also allows for the addition of acidic flavours further down the process without the final product getting too acidic. The phases of yeast growth could be spotted on the graph with a lag phase in the first two days and a steady log phase between days 2 and 4. The stationary phase of yeast growth is preceded by attenuation in fermentation resulting in the clean alcoholic product at the target ABV. Based on the result, it can be concluded that the nutrient had the perfect properties for fermenting a nutrient-poor

CASE STUDY: HARD SELTZER

3rd component of the Just Add Sugar

media such as that used for the hard

kit. This provides the essential cofactor

seltzer fermentation.

The Murphy and Son Just Add Sugar kit

needed for glycolysis.

Murphy and Son Just Add Sugar

is a combination of nitrogen, vitamins,

The combination of each Murphy and

nutrient can also successfully achieve a

amino acids, yeast extract, and trace

Son Just Add Sugar kit component in the

fermented sugar base for higher %ABV

elements optimised to aid yeast growth

advised doses provide all the necessary

targets so that a more concentrated

during the fermentation of sugar

elements for a successful sugar

version can be made and liquored back

solutions.

fermentation. Following laboratory trials,

later. Figure 2 shows the pH, ABV and

Just Add Sugar is formulated to provide

Just Add Sugar formulation was prepared

Gravity readings for the completed 17.2%

the building blocks required for healthy

for a commercial production trial at a

ABV hard seltzer. The fermentation

yeast. The Just Add Sugar kit also comes

brewery. The initial sugar wash was

attenuated with pH 4.03 and a final

with a buffer adapted to maintain a

carried out using granulated cane sugar

gravity of 0.996.

constant intracellular pH in yeast during

(50 kg) and water (600 litres). Gravity of

This ability to successfully ferment high

sugar fermentation whilst decreasing the

sugar wash was constantly monitored to

gravity sugar washes, especially as such

inhibitory effect of organic acids on yeast

ensure target OG was met (1.30-1.35). The

fast rates will also appeal to sugar-based

growth.

sugar solution was boiled for ≈15 minutes

spirits and other sugar-based alcoholic

The salt magnesium sulphate forms the

and allowed to cool slightly before Just

beverages.

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

CLASSIFIED

TBJ directory.pdf 1 24/11/2020 13:28:48

BREWING AND PACKAGING

FERMENTATION MONITORING

Bottling | Canning | Kegging Contract Brewing | Blending

CMY

01843 865000 sales@sebpackaging.co.uk www.sebpackaging.co.uk

Realtime fermentation gravity and temperature monitoring with graphing, optional remote temperature control and our new CO2 purge device. www.dotmatix.net 020 3475 1420

CONTRACT PACKAGING FOR THE CRAFT DRINKS MARKET

CASK & KEG CLOSURES

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BOTTLING & CANNING

www.enterprisetondelli.co.uk info@enterprisetondelli.co.uk

BREWING DESIGN AND BUILD

Since 1774, Rankin continues to supply reliable closures that help seal, protect and add value to your brands. www.rankincork.co.uk sales@rankincork.co.uk + 44 (0)1844 203100

CONTRACT BREW & PACKAGE

American hops from the Pacific Northwest hops@yakimachief.com +1 509-453-4792 @yakimachief

HUMIDITY CONTROL

6ix Fabdec Ltd offer a full range of high quality brewery products, designed and manufactured right here in the UK. www.6ixfabdec.com sales@6ixfabdec.com +(0)1963 205 001 +(0)7375 448 118

BREWING EQUIPMENT

Whether you are an existing brewery or starting your own brand we have the perfect contract solution for you. Brewing, bottling and kegging services - we are the ‘secret’ behind our customer’s great beer.

INGREDIENTS

ben@hambletonbrewery.co.uk +44 (0)1765 640108

COOLING SOLUTIONS

info@kanegrade.com +44 (0) 1438 742242

Gravity Systems was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution.

www.gravity-systems.co.uk +44 (0)1733 834264 enquiries@gravity-systems.co.uk

brewersjournal.info

www.galxc.co.uk +44 (0)23 8086 7168

SEPTEMBER~OCTOBER 2021

CLASSIFIED

INGREDIENTS CONT’D

MALT CONT'D

Fruits, citrus, heat treated dried spices UK supply year round

FR SAM EE PLE S

Tel. +44 (0) 1200 449833 www.bowlander.co.uk

www.simpsonsmalt.co.uk +44 (0)1289 330033

QUALITY ASSURANCE

Bringing Quality Control To Your Brewery Analytical Products for Beer

PACKAGING

Chemistry and Microbiology 01342 820820 www.qclbrewing.com

MALT We supply the finest quality kegs & casks in the world, manufactured to the highest industry specifications. We provide 50 litre kegs, 30 litre kegs, 4.5 gallon Pins & 9 gallon Casks. www.bestmalz.com

www.keglogistics.com/united-kingdom

+44 (0)7734 035562 SHorrox@keglogistics.com

RECRUITMENT

PACKAGING HANDLES

www.carlingpartnership.com +44 (0)1483 893 100

1809

www.paktech-opi.com handlesales@paktech-opi.com Phone: +1.541.461.5000

www.lallemandbrewing.com +44 (0)7930 451687

Est

CETT

YEAST PakTech designs and manufactures 100% recycled, recyclable and reusable packaging handles. PakTech is the smart and sustainable packaging solution.

www.crispmalt.co +44 (0)1328 829 391 info@crispmalt.com

UALITY M

PACKAGING AUTOMATION

www.fawcett-maltsters.co.uk +44 (0)1977 552490 sales@fawcett-maltsters.co.uk

skafabricating.com +1 (970) 403-8562

Fermentis is an expert in the art of fermentation. Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics. Discover our products on www.fermentis.com Contact us at fermentis@lesaffre.com

www.muntons.com +44 (0)1449 618300

SEPTEMBER~OCTOBER 2021

BREWERS JOURNAL

PLUMBING & H E AT I N G

DRINKS DISPENSE

COMPRESSED AIR

OEM

TELECOMS

1961 AUTOMOTIVE

Transforming the way we connect Discover how our pioneering push-fit technology is making connections across many sectors. As well as our pivotal role in plumbing, our innovation has led to the world’s first push-fit system for compressed air, OEM and telecoms, as well as trusted solutions for many global brands from Heineken to Ferrari. Thank you to all our customers for helping us reach our 60th anniversary. Here’s to the future. rwc.com/johnguest

The Brewers Journal September~October 2021, iss 5 vol 7

Articles inside

TURNING POINT: BREWING IN NORTH YORKSHIRE