The Brewers Journal June 2019, iss 5 vol 5

The magazine for the professional brewing industry

Brewers J o u r n a l

June 2019 | Volume 5, issue 5 ISSN 2059-6650

brick brewery

Peckham’s finest building on solid foundations

17 | brewers congress 2019 the full lowdown

49 | taprooms: an essential part of your brewery

67 | yeast genomics: in the spotlight

le ad e r

A

press on

nyone that has put on an event knows they can be bloomin' hard work and stressful. But seeing people have a great time is one fantastic payoff. Whether it's opening a taproom, running a beer festival or hosting a seminar, you need to put in the effort to make it worthwhile and do it justice.

That's why we've been busy organising this year's Brewers Congress event which, excuse the obvious cliché, will be bigger and better than before.

The day will, as ever, comprise talks from experts from across the field of brewing. We're also placing a greater emphasis on the panel discussions that take place across the day. These will feature voices from in-and-around the wonderful world of brewing. The day will be hosted by John Keeling and Melissa Cole, so we're in very good company, indeed.

In 2019 we're also incredibly excited to launch the Brewers Choice Awards. These are designed to recognise the very best in brewing and we'll be looking to acknowledge: Brewery of the Year, New Brewery of the Year, Beer of the Year, Young Brewer of the Year and a Lifetime Achievement Award.

These accolades will be awarded during a dinner reception following the Brewers Congress, and also announced online and in the December/January edition of The Brewers Journal.

Having a glance at this issue, we look at the importance of taprooms in the brewery ecosystem.

“For me, the tap house is the main driver of our business,” Ritchie Bosworth of Coventry’s Twisted Barrel Ale Brewery and Tap House tells Brewers Journal. “I genuinely do not know how any brewery survives without one. It gives us instant cash flow with an extra margin.”

We also consider the thorny issue of trademarks, and why, according to TLT, this issue cannot simply be overlooked.

"Founders should carry out as much due diligence as possible at the outset so that, by launch, they have informed confidence in their chosen brand,"

brewersjournal.info

editor's choice Tim O’ Rourke, director of the Brilliant Beer Company, places the spotlight on yeast genomics - page 67

says Jo Pritchard. "This due diligence should include running detailed internet searches and instructing comprehensive trade mark clearance searches for your key markets. These searches will help identify conflicting names already in use, or already registered, by third parties."

Special thanks also to Ian Stewart and the team at Brick Brewery, who grace the cover of this edition.

They're building something special in Peckham and Deptford, with the beers to back it up.

“The landscape was a lot more forgiving early on,” recalls founder Stewart. “Breweries, as they should be, are being run as businesses. You’re delivering a product that people pay good money for, and the industry is more mature than it was say a decade ago, so it’s only right that customers get what they pay for.”

Until next issue, please come along to the Brewers Lectures in Nottingham on June 12th! u Tim Sheahan Editor

June 2019

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co ntac t s

contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Ryan Horwood Head of sales ryan@rebymedia.com +44 (0)1442 780 593 Josh Henderson Sales executive josh@rebymedia.com +44 (0)1442 780 594

Fermenters

Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield,

Filtration Tanks Brew Kettles Mash Tuns Lager Tanks

STAES.COM Tel.: 0044(0)1427.89.00.99 james@abuk.co.uk www.abuk.co.uk Tel.: 0032.14.259.300 www.staes.com info@staes.com

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June 2019

Hemel Hempstead, Herts, HP1 1PA, UK

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Brewers Journal

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contents 49

17

26

64

15

Cover story 40 - How Ian Stewart, Pete Vick and the team at Brick Brewery have built on solid foundations by producing excellent, approachable beers

Brewers congress | 2019 17 - The full lowdown on the Brewers Congress, which returns to London on the 28th November, 2019 . This year's event will be bigger, better and we're proud to introduce the Brewers Choice Awards, recognising the best in brewing

focus | taprooms 49 - Velo Mitrovich sits down with Ritchie Bosworth and Carl Marshall to discuss why taprooms should be an essential part of your brewery offering

Brewers lectures | glasgow Dear John 26 - John Keeling has returned from Australia and with him, tales of visits to Stone & Wood, the Sydney Opera House, and judging beer, lots of beer

COMMENT 29 - The art of sales from Business of Drinks 33 - The importance of training in the on-trade 36 - How software can be a boon to your firm 38 - Why trademarks are essential, by TLT

brewersjournal.info

52 - We look ahead to the Brewers Lectures in Glasgow, taking place this July

sector | brewery hygiene 55 - Industry experts share their wisdom on the wealth of ways you can ensure your brewery is kept spick and span

science | yeast genomics 67 - Tim O’ Rourke, director of the Brilliant Beer Company, focuses on yeast genomics

June 2019

5

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Sharp’s Brewery appoints new head brewer

S

Sharp’s customers in the best condition.

brewery for eight years, is being promoted from his

brewing diploma in 2015, this is a dream come true.

harp’s Brewery has appointed Aaron McClure as its new head brewer.

The 30-year-old, who has worked at the Cornish

previous role as technical brewer.

In his new role, he will manage the brewing team and

New head brewer, Aaron McClure, said: “Having grown up down the coast in Newquay and having received my “Brewing beer is my passion and it’s a pleasure to have been given the opportunity to lead such a dynamic

oversee production of Sharp’s core portfolio of beers,

and enthusiastic young brewing team. I look forward to

including Doom Bar, as well as leading the development

supporting them on their own journey brewing quality

of projects and innovations such as limited releases and

cask year over the coming years.”

single batch, pilot plant brews.

McClure replaces Andrew Madden, who takes on a

Andrew Madden, supply chain operations manager, added: “Throughout my time as Head Brewer, Aaron

new position as Supply Chain Operations Manager. This

has been a great support and has developed both as a

new, wider role will involve overseeing all site operations,

brewer and a leader in his own right. This made him the

from brewing and packaging to ensuring beer reaches

perfect choice as my replacement”

Little Creatures opens in London

oversee this exciting project with Little Creatures.

L

Smith studied Microbiology and Biochemistry at ittle Creatures has broadened its presence in the UK

university, and has worked for Lion, the food and

market with the launch of its brewery and taproom in

beverage company that own Little Creatures, for more

London.

The Western Australian brewery has opened the

than 20 years.

Toby Knowles, regional director for UK & Europe at

doors on a 557sqm site in King’s Cross, which comprises

Lion, said: “London has been home to a real renaissance

a taproom, restaurant and six hectolitre capacity

in world-class craft breweries in recent years and it’s

microbrewery.

exciting to be able to bring Little Creatures to such a

The London site will enable Little Creatures to showcase a selection of its beers, as well collaborations

vibrant market.

“Our aim for this venue is to embed the Little Creatures

with London-based breweries such as Lion stablemates

brand in the community, provide greater awareness and

Fourpure.

ultimately market the brand to an audience who already

The six hectolitre brewery is run by head brewer Laura Smith, who has more two decades of experience in the

have a real interest in craft.

Little Creatures’ new site will be based near Granary

beer industry. Born in Liverpool then moving to New

Square and the new Coal Drops Yard development in

Zealand at two years old, she has returned to the UK to

King’s Cross – 1 Lewis Cubitt Walk, N1C 4EL.

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June 2019

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machinery giant launches entry level canning system and depalletiser

M

D Engineering Solutions has unveiled two new

a de-palletiser to automate the process and to speed

additions to its equipment portfolio in the form of an

up production and productivity and reduce labour

entry level canning machine and a depalletiser.

The CanCraft Mini is an entry level system comes and

requirement” The benefits of the machine is that it is an automated

comes complete with a 2 head purge/fill arrangement.

depalletisation process including a prefill rinse and twist

The unit is rated at 1500 processed 330ml cans per hour.

system. It drastically speeds up the line allowing for

The module also comes complete with a post fill lid drop

more stringent hygiene quality. It feeds the machine at

and seaming station.

whatever speed it is going.

The machine allows MD Engineering to full a gap in

It’s pitched as being ideal for smaller to medium sized

its portfolio and react to customer demand for such a

breweries, canning or bottling facilities and works with any

system.

existing machinery and links in with the modular designs.

Launching June 2019, the company said it already has

Hallas added: “The brewing sector is changing and

a stream of customers waiting to take on the machinery.

evolving to incorporate much more canning – there is

It uses industry leading dual purpose trade-marked

a seismic shift away from other forms of packaging in

fill-head technology which gives a more accurate and

favour of canning.

consistent and stable fill and seam and better dissolved oxygen levels.

There is no worry of outgrowing the machinery either,

"Canning enables you to do away with potential light strike and also there is the environmental benefit of cans i.e. reduced transportation cost and reduced carbon

the company said, as all of its systems are modular

footprint. Not forgetting that the cans lend themselves to

designed, the CanCraft range can be easily adapted with

even more creative designs as you are not restricted to

additional modules for increasing production demands or

using just the labels.

expansion.

The CanCraft Mini is described as being “perfect

“This movement in the industry has lead us to heavily invest in our trade-marked dual fill head technology and

for smaller breweries looking for entry level canning

laminar control. Our design team are constantly looking at

machines” who are not able or are not wanting to invest

innovative solutions and pushing boundaries, to improve

yet in the larger machines. There is also interest from

consistency.

larger breweries for the kit, too.

Launching at the same time as the CanCraft Mini is the

"We are also investing in higher speed technologies and are currently designing a rotary filler – a British first – due to be launched end of 2019.”

DePal. David Hallas, MD, explained: “As the canning sector

MD Engineering is offering free installation on both

continues to grow we saw a real gap in the market for

pieces of machinery when you use the code BREWJOUR.

St Austell eliminates plastic from Korev packaging

Big Smoke secures new listing Big Smoke Brew Co has secured its first on-trade

S

t Austell Brewery has launched plastic-free

restaurant deal with leading Indian restaurant group,

packaging for its Korev cans with the Cornish lager

Dishoom.

available to in six-can (330ml) cardboard fridge packs.

Korev (4.8% ABV) is brewed in the Helles style with hops including Magnum, Hersbrucker and Saaz, it has a light, pale colour and a clean, crisp taste.

Jeremy Mitchell, marketing and communications director at St Austell Brewery, said: “We’re always striving to be innovative when it comes to the functionality and

Cold Spark Lactose Pale, one of the brewery’s core beers, has been served in cans at all seven Dishoom sites across the UK from April 2019.

James Morgan, co-founder of Big Smoke Brew Co. said: “Having our beer served at all seven Dishoom cafés is a huge achievement for us.

"Cold Spark is a light sessionable beer with a creamy

sustainability of our packaging. We’re delighted to be

mouthfeel, making it the perfect accompaniment to

introducing these recyclable and biodegradable Korev

Dishoom’s menu of Bombay comfort food. We have every

fridge packs for our customers.

confidence it will go down well with diners.”

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June 2019

Brewers Journal

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Curious opens multi-million pound facility

C

hapel Down has opened the doors on its new, state-

biggest winemaker and opened the Chapel Down Gin

of-the-art, new brewing facility in Ashford, Kent,

Works at King’s Cross. We’ve been busy.

which it said will transform the brand’s production.

The Curious Brewery comprises a 50HL 5-vessel brewhouse that enables the team to more than

“But opening the Curious Brewery is our biggest investment to date.

Matt Anderson, head brewer at Curious Brewery,

quadruple its current total brewing volumes, producing

explained: “Being involved in the building of a new

approximately 80khl of beer, the equivalent to more than

brewery is any brewer’s dream, not least because we’ve

4.5m pints, per annum.

been able to stipulate every detail of the brewing process.

The facility, set in a 1.6 acre site, houses a total of

“This means having things like a specially designed

19 fermentation tanks, with a total capacity of 2,900hl,

brewhouse with an external calandria design that gives us

meaning that the brewery can hold almost 500,000 pints

increased control on the boiling process, allowing us to

of beer at any one time.

consistently brew beers of the highest quality.

Beer will be kegged and bottled on site, producing

“But the real fun starts here, and we can really begin

more than 4,000 bottles per hour in bespoke Curious

our brewing adventure, whilst welcoming all of our

bottles. In addition, un-pasteurised beer will be piped

curious visitors.

directly to the restaurant from Bright Beer tanks on-site, ensuring the freshest and best quality beer to visitors.

Chapel Down Group chief executive, Frazer Thomson

“Our whole focus is on serving the changing expectations of modern premium and craft-beer drinkers.

So, as well as brewing the core range of Curious Brew,

said: “This is the latest jewel-in-the-crown for Chapel

Curious Session IPA, Curious Porter and Curious Apple,

Down. In just the last six months we’ve harvested the

we’ll also be making regular limited editions.

single biggest grape harvest the country has ever seen,

"Both with our team here, and occasionally with other

leased new land which will give us the biggest vineyard

like-minded brewers and customers who share our

in the country and further extend our lead as Britain’s

philosophy.”

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14:27:45

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Thornbridge unveils Necessary Evil The inspiration to produce this beer came from head brewer Rob Lovatt’s visit to the venerable Firestone Walker Invitational in the US last year, where he imbibed best-in-class Imperial Stouts.

According to Thornbridge, the brewing team made sure they started with the best blend of grist to create the body and mouthfeel, and developed the right combination of yeast strains.

Freshly emptied Jim Beam barrels were sourced from the US and carefully filled. The ageing process took about eight months and, after numerous tastings, the beer was packaged.

Lovatt explained: “Aromas of sweet bourbon, vanilla and oak from the ageing process combine with rich chocolate, roasted malts, and caramel from the

T

hornbridge Brewery has launched a new Imperial

base beer. Soft and silky, Necessary Evil has layers of

Stout that has been aged for eight months in

complexity and flavour.

Bourbon barrels.

“For me, it’s a truly formidable beer that hits all the right

The beer is the latest to emerge from the Derbyshire

buttons. The perfect body, mouthfeel, and enjoyment.

brewery’s barrel-ageing programme, which has already

We’re delighted with how the beer has developed and

helped produce award-winning sour numbers Love

hope this is one people will be talking about for some

Among the Ruins and Days of Creation.

time.”

Navigation Brewery launches new branding

N

ottingham-based Navigation Brewery has revamped its branding following a successful, award-winning,

12 months.

Its 5.5% American style IPA Saviour sealed gold at the SIBA Midlands Independent Beer Awards, and was also being named overall cask champion.

The brewery’s new branding has been designed not only to be eye catching on the bar, but also to give a nod to the history and heritage of the building that the brewery occupies – the mid-19th century stable block of the Trent Navigation inn, which served the people and horses transporting goods along the canal network.

As well as staying true to their heritage of navigation with the continued use of the sextant as the brewery’s main logo since 2011, the new design also incorporates more subtle elements which pay respect to their Nottingham roots. This includes the floral motifs that feature on the famous Trent Bridge nearby.

To accompany the new pumpclips that will now be

“Over the last six months we've done so much to improve the quality of the beers, we felt it was only right to look at the quality of our presentation as well”

sent out with the beers around the country, there are

said Navigation Brewery MD Stephen Boyle. “As well as

also new bar runners, glassware and other Navigation

improving the quality and quantity of ingredients we were

merchandise featuring the new look, so customers can

using, we have also tweaked our processes to extract

expect to see the new designs rolled out to a pub near

even more flavour. We wanted our branding to show the

them soon.

same levels of elegance and finesse.”

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June 2019

Brewers Journal

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West Berkshire Brewery undertakes rebrand

W

est Berkshire Brewery has launched a new look designed to reflect its ambition to “secure

significant national growth and its dedication to creating innovative, authentic beers of the highest possible standard”.

The move comes on the back of a major £9m

“We’ve kept our iconic gentleman character and he’s been given a face lift with a new bold graphic to create better stand out.”

In addition to its new contemporary design, brewery expansion and introduction of new brewing equipment, the size of the brewery team has also grown – allowing

brewery investment, in which the business increased

for an even wider range of beer styles and innovation

capacity by 12 times and introduced state of the art

to be explored.

brewing technology including an automated canning and bottling line.

Tom Lucas, managing director at West Berkshire Brewery, said: “At West Berkshire

Will Twomey, West Berkshire Brewery head brewer, added: ‘The main focus for us is to brew exceptionally high-quality beer in a range of styles that are authentic and honest in terms of

Brewery we’re true to our principles and our

ingredients, style, as well as being well balanced

love of all beer styles. Our portfolio of beers

and drinkable.

represents a blend of heritage styles and innovative, modern beers.

“As a business that has been at the forefront

"Having learnt our trade producing exceptional cask ales like Good Old Boy and Maharajah IPA, the new equipment allows us to play around and

of the independent brewing movement since it

brew many styles that we wouldn’t have been

started, it is important to us that we remember

able to do justice previously.

where we came from, and why we started

“The expansion has allowed us to

brewing in the first place – so that whilst our

accommodate more Renegade Lager

branding might evolve that we don’t break with

production, and its 45-day aging process, and to

the past.

create our India Session Ale."

PC pump first to meet food hygiene top standard

A

new hygienic progressive cavity (PC) pump range

methods for EHEDG certification are extremely rigorous:

is the first to be certified by the European Hygienic

in order to meet the required standard, the manufacturer’s

Engineering and Design Group under its new testing

BCFH pumps were used to process food that had been

regime.

inoculated with microbes.

The BCFH progressive cavity pump range from

The pumps were then cleaned at a lower temperature

Seepex has been produced with the aim of catering for

than is normal for standard CIP, before being stripped

cleaning regimes that provide the best possible hygienic

down and tested, to ensure every microbial trace had

solutions to ensure product safety without comprising on

been removed.

Seepex said recent changes to the EHEDG certification

quality.

According to Seepex, product safety is a key concern

process have made the test even more rigorous, as well

for food and drink manufacturers. Contamination by

as more transparent. Certification is now only valid for

micro-organisms such as bacteria, moulds and yeasts is

five years, and results are also reviewed by independent

an ever-present risk, meaning that effective hygiene and

EHEDG inspectors, in addition to those that carry out the

cleaning regimes are essential to prevent the build-up of

original tests.

microbes in the processing environment, particularly in enclosed systems.

The financial consequence of ignoring this threat is significant – the Association for Packaging and Processing

The manufacturer is the first company to gain EHEDG certification for newly developed, hygienic, progressive cavity pumps under this revised testing process.

The new testing procedures will now be a requirement

Technologies puts the average cost of a recall for a

for all EHEDG-certified companies by 2020, ensuring

food company at $10m or more in direct costs, business

that certification continues to provide end-users with

interruption, brand damage and lost sales.

complete confidence and peace of mind that the closed

Its new pumps are certified by the European Hygienic Engineering and Design Group (EHEDG). The test

12

June 2019

equipment they are using meets the highest possible level of hygienic design.

Brewers Journal

STEINECKER

Brewing technology #GermanBlingBling #Steinecker

We do more.

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world

Canadian Craft Brewers Association founded A

new federation of provincial craft beer Associations,

providing services to support the rapid growth of member

the CCBA-AMBC, has been founded to represent

companies in the sector, many of which are new;

craft breweries in every province and territory in Canada Canadian Craft Brewers Association–Association des Microbrasseries Canadiennes represents more than 700 craft breweries from every province and territory in

Promotin the hundreds of breweries and thousands of unique Canadian craft beer offerings to beer-drinking consumers nationally and internationally The Canadian Craft Brewers Association has three member categories: Provincial craft beer Associations,

Canada.

The federation aims to “promote and protect the

of which there is one in every province; Independent

interests of small and independent breweries across

craft breweries, of which there are over 700 in Canada

Canada”.

including every province and territory; and Supplier and

“Our Association represents a unique sub-sector of the Canadian alcohol beverage industry,” said Steve Beauchesne, co-chair and CEO of Beau’s Craft Brewery in Vankleek Hill, Ontario.

“We’re made up of mostly young companies who are revolutionizing a very established industry. The story we have to tell is very different from the global corporate

service provider partners, who form an essential part of the growing craft beer ecosystem.

“We are organized to allow each provincial Association to carry on business as usual,” added Frederick Tremblay, co-chair and CEO of Microbrasserie Charlevoix in BaieSaint-Paul, Québec.

“The provinces will work with the new national

enterprises that now own and control the big beer

Association on issues that can only be dealt with at the

companies in Canada.”

national level.”

The CCBA-AMBC will initially focus on three strategic

The Board of Directors of the new Association will be comprised of one individual to represent each of the

goals: Educating federal government on the growing positive

ten provincial craft beer Association members, and one

economic impact created by the craft beer sector, which

individual to represent craft brewery members in each of

includes a substantial business ecosystem of primarily

five geographic regions in Canada.

small and local companies;

The breakdown of the Canadian Craft Brewers

Working with the ten provincial craft beer Associations,

Association board can be found below.

The Association board members are:

The regional brewery board members are:

u Ken Beattie, BC Craft Brewers Guild

u Western Canada breweries: Chloe Smith, Townsite

u Mike McNeil, Alberta Small Brewers Association

Brewing Co., Powell River,

u Kari Stenson, Saskatchewan Craft Brewers

u BC Canadian Territories breweries: Bob Baxter,

Association

Yukon Brewing Co., Whitehorse,

u John Heim, Manitoba Brewers Association

u YK Ontario breweries: Steve Beauchesne, Beau’s

u Scott Simmons, Ontario Craft Brewers

Brewing Co., Vankleek Hill, ON

u Marie-Eve Myrand, L’Association des

u Quebec breweries: Frederick Tremblay,

microbrasseries du Québec Kirk Cox, Craft Brewers

Microbrasserie Charlevoix, Baie-Saint, Paul,

Association of Nova Scotia

u QC Atlantic Canada breweries: Emily Tipton, Boxing

u Andre Leger, New Brunswick Craft Alcohol

Rock Brewing Co., Shelburne, NS

Producers Association Mitch Cobb, PEI Craft Brewers Alliance

Rick Dalmazzi, partner in Sawdust City Brewery and

u Justin Fong, Newfoundland and Labrador Craft Beer

member of the board of the Ontario Craft Brewers

Association

Association, will serve as Acting Executive Director of the CCBA-ACMB.

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June 2019

Brewers Journal

world

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Boston Beer Company acquires Dogfish Head Brewery B

oston Beer Company, the business behind Sam

and I have stood shoulder to shoulder in some of the

Adams, is acquiring Delaware-based Dogfish Head

defining efforts in Craft brewing including the creation of

Brewery in a $300m deal.

The transaction is expected to close late in the second quarter of 2019, subject to customary closing conditions.

Sam Calagione, founder and brewer of Dogfish Head,

the Brewers Association, the craft beer definition, the craft brewer seal and the creation of the Savor food and beer event.

“This combination is the right fit as both Boston

and his family are to receive approximately 406,000

Beer and Dogfish Head have a passion for brewing and

shares of Boston Beer stock based on a share price of

innovation, we share the same values and we will learn a

$314.60.

lot from each other as we continue to invest in the high-

The Delaware brewery’s shareholders will also receive

end beer category.

$173 million in cash, most all of which is for the benefit of

“I am very happy that Sam will join the Board of

Dogfish Head's financial investors, with the exception of

Directors at Boston Beer. He is a tremendous friend,

certain transaction-related expenses.

innovator and brewer, and I could not be more excited to

Through the move, Calagione will join Boston Beer's Board of Directors at the start of next year.

work together with him for many years to come."

Calagione said: "Not only are Dogfish Head and Boston

The combined company will be led by Boston Beer

Beer two original American breweries, but Jim Koch and

CEO, Dave Burwick, who called the deal “a formidable

I worked hard with other leading craft brewery founders

combination of brands, incredible brewing talent, and

and the Brewers Association to develop and champion

leaders” that remain 100 percent focused and committed

what defines independent American brewers.

to the long-term health of our breweries and growing the beer industry.

"We believe we are creating the most dynamic and

"This merger better positions Dogfish Head and our co-workers to continue growing within this definition for many years to come. In fact, Mariah and I believe so

diverse American-owned platform for craft beer and

much in the future of our merged companies that we are

beyond," added Jim Koch, founder and Chairman of The

all in, and personally we're reinvesting nearly all of the

Boston Beer Company.

proceeds back into the combined entity. We're also proud

He said: “Dogfish Head has a proud history as a craft

to announce that we intend to devote a percentage of

beer pioneer with a brand that is beloved by American

the Boston Beer stock that we receive to establishing a

consumers and highly respected by the industry. Sam

foundation and funding various local charitable programs."

Goose Island appoints new brewmaster

build on the work done by the company’s previous

G

oose Island has appointed Keith Gabbett as its fifthever brewmaster.

Born in Warsaw, Indiana, Gabbett moved to Chicago in

1999.

Gabbett is a Chicago-trained brewer who has been

Asked about the future, he said he was excited to brewmasters.

He added: “I know I have a lot to bring to the table and I’m excited to work with the team to build on the rock solid foundation we have at Goose.

“Beer is about community and reaching people where they’re at. That means keeping everything on the table

part of the Goose team for a decade, most recently

and listening to people whether they’re brewers or fans or

holding the position of head brewer, overseeing its Barrel,

anyone else.

Brewing and Cellar program.

He has also had a direct hand in sourcing and managing the hops the brewery uses for all its beers.

Gabbett started brewing more than 15 years ago, first

"There’s always been a great, unique culture at Goose Island that sets us apart. Protecting that and helping it continue to grow is mission #1.”

Gabbett takes overthe position from Jared Jankoski,

at home and then professionally in 2007 after receiving

who departed the brewery earlier this year in order to

his diploma in Brewing Technology from the Siebel

become the brewmaster of Octopi Brewing in Madison,

Institute of Technology.

Wisconsin.

brewersjournal.info

June 2019

15

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2019 Choice Brewers

Awards Enter free at:

awards.brewersjournal.info Deadline: 31st August 2019 Winners announced 28 November 2019 Full terms and conditions available at awards.brewersjournal.info

e v e nt s

I

B rewers

choice

awards

In 2019 we’re proud to launch the Brewers Choice

of all shapes and sizes, some new and some older. Some

Awards. Designed to recognise the pinnacle of UK

employ an individual and others offer employment to

brewing, we want to put the best of the best in the

dozens, or more.

So, if you think you’re doing something worth

spotlight.

The Brewers Choice Awards are split into five

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

categories: Brewery Of The Year, New Brewery of The

categories on offer. Though when it comes to the Lifetime

Year, Young Brewer of The Year, Beer of the Year and

Achievement Award, we’ll do our best to take care of that

Lifetime Achievement Award.

one ourselves.

And to do this, we need you.

These awards will be presented during a dinner

There is a wealth of incredible beer being produced in

reception at The Institution of Civil Engineers that follows

the UK. The best beers deliver fantastic flavour and awe-

this year’s Brewers Congress and also announced online

inspiring aroma, they’re consistent and leave a lasting

and in the print edition of The Brewers Journal.

impression whether it’s a one-off brew or a year-round number that offers up that sought after reliability.

These beers are being produced by brilliant breweries

For more information and to enter for free visit: awards.brewersjournal.info

Brewery of the Year

2019 Choice Brewers

W

e want to see a detailed overview of the business success you’ve had in the last 12 months. This will include full financials or your

trading figures for the last year and your predicted future year figures.

Showcase any key moments for the business such as new investments you’ve made, perhaps new distribution deals you’ve struck or successes you’ve had in exporting your beer to other countries.

Tell us about your brewery’s approach to facets of

Bre wery f t he year o

business such as its work in the community, and its commitment to training and developing its staff.

What investment have you made in the laboratory side of the brewery, and tell us about your relationships with the wider industry and approach to sustainability.

New Brewery of the Year

T

he UK has seen some truly excellent new breweries open in the last 18 months. Diverse outfits each treading a different path in the industry

of brewing.

So tell us, what have been those early landmark points for the business. Maybe you’ve offered employment to local people, it could be the investments you’ve made, securing deals for your first beers with pubs, bars or restaurants. Maybe it’s all of the above.

2019 Choice Brewers

As before, tell us about your brewery’s approach to facets of business such as its work in the community, commitment to training and developing its staff, relationships with the broader industry and your approach to issues such as sustainability.

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June 2019

New B rewery of the Year Brewers Journal

B rewers

choice

awards

e v e nt s

Beer of The Year

B

2019 Choice Brewers

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

We want to celebrate the very best the UK has

to offer. We’re not looking at dozens of different categories here, instead recognising one beer: The Brewers Choice Beer of The Year.

It could be a new beer you’re super proud of, or an existing beer that is its finest form to date following months or years of working on the recipe and dialling it right in.

With a panel of industry experts, we’ll be judging the

Beer of the year

beer on Aroma, Taste, Appearance and Marketing.

Lifetime Achievement

2019 Choice Brewers

T

he UK brewing landscape remains in a state of transition. We’ve seen brewing operations spun off, sold or closed.

We’ve seen fantastic brewers retire and move on.

We’ve seen brewers do what they’ve always done and that’s play their part in producing excellent, reliable beer that forms such an important part in many people’s lives.

The inaugural Brewers Choice Lifetime Achievement Award will recognise a brewer that has played an incredibly important part in the UK brewing industry.

Lifetime A c h i e v e me n t Young Brewer of the Year

T

here are some incredibly talented young brewers working in the UK brewing industry.

Some are running their own operations, others

are cutting their teeth working at established outfits.

Regardless, these brewers are making their mark on the industry and are certain to have a long, successful career in the field. Young is, also, a subjective term. You are only as old as you feel, of course. But for the purpose of this category, a young brewer is anyone under the age

2019 Choice Brewers

of 28. Tell us about your responsibilities and successes in last 12 months. Maybe a recipe you developed, or the impact you’ve had on the company’s packaging operations, or improvements to quality and consistency thanks to the work you carry out in the lab.

brewersjournal.info

Yo u n g B r rewer of the Yea June 2019

19

e v e nt s

brewers

congress

Bigger and Better:

Brewers Congress

returns this November The Brewers Congress returns to London this November 28th and in its third year, promises a content-rich programme of engaging talks from experts in their field. There will also be panel discussions that will tackle the industry’s hottest issues, leading network opportunities, a carefully curated tradeshow and, of course, a wealth of excellent hospitality featuring incredible beer.

O

nly in its second year the Brewers’ Congress has already become an essential part of the calendar, a Goodwood Races of people, information, education and great beer,” were the words of venerable award-winning journalist Adrian Tierney-Jones following last year’s Brewers Congress. “It’s an event, that if I were a brewer, I would mark down in my diary as soon as it was announced.”

Here at the Brewers Journal, words from such a respected figure are high praise indeed but more importantly, they’re the driving force to improve on the event in 2019. And that’s what we are going to do.

20

June 2019

The Brewers Congress 2019 brings together experts from across the broad, diverse spectrum that is the brewing industry. The event will feature talks on areas such as fermentation, wild beer, dispense, distribution, beer’s role in the community, growing your business, big beer and much more.

The day is split into four sessions, centred around 15 minute talks delivered by best-in-class figures from inand-around the brewing industry.

We are also hosting a series of panel discussions where we’ll tackle the pertinent and pressing issues affecting and impacting breweries right now, as well as the challenges and opportunities that lie ahead.

Brewers Journal

don't miss out on early bird tickets super early bird | £65* (ends 31 August 2019)

Early bird | £95* (ends 30 September 2019)

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

congress.brewersjournal.info *Ticket prices exclude VAT

brewers

congress

e v e nt s

speakers and panellists The full list of speakers and panellists will be announced in the run up to the event.

Here are the confirmed names to date.

Kamilla Hannibal | Yeastie Boys Kamilla Hannibal is marketing manager at Yeastie Boys.

An expert in online communication and marketing, as well as content production, Hannibal was previously the

Chairman : John keeling

digital content and project manager at Beavertown and also events and communications manager at at Warpigs

John Keeling surely needs no introduction. But for those

in Copenhagen. She has vast experience in helping grow

unaware, John is the former head brewer of London-

the visibility and presence of some of the world’s most

based Fuller's. Regarded and respected the world over,

respected brewing outfits.

John is using his retirement to collaborate, consult and create with breweries across the globe.

Belinda Jennings | Redwell Master brewer Belinda Jennings has more than 20 years

Panel host : Melissa Cole

industry experience, having held roles at Greene King, Adnams and Woodforde’s prior to joining Norfolk-based

Award-winning writer Melissa is widely acknowledged as

Redwell. Jennings continues to implement her impressive

one of the UK’s leading beer & food experts. Her passion

industry expertise at Redwell and is a firm advocate for

in life is getting people to learn as little, or as much, as

training and ensuring all that work with her have a strong

they want about what she considers the finest social

grounding in systems, quality and procedures.

lubricant known to humankind - beer. At the end of last year, her latest book was published, The Beer Kitchen:

Anders Kissmeyer | Kissmeyer

The art and science of cooking and pairing with beer.

Gabe Barry | Brooklyn Brewery Gabe Barry is the head of Brooklyn Brewery’s education programme in Europe. Having started with Brooklyn Brewery as its tasting room manager, she has gone on to spend years educating drinkers across the globe about the sensory experience of what makes a good beer. With an insatiable drive and enthusiasm, Barry was once told that if you ever see something that should be a position within a company, continue do the best version of your current job but also, write the description for the other job.

She that at Brooklyn and encourages others to do so, too.

Theo Freyne | Deya Theo Freyne founded Cheltenham’s Deya Brewing Company with a passion for outstanding beer and

“He has dedicated his life to beer and has endured an

ever-changing landscape with creative fervour, forging his own identity, and remaining relevant in an ocean of breweries and brands,” is how Shaun Hill founder of Hill Farmstead, describes Anders Kissmeyer. Kissmeyer is an award-winning Danish brewing master and entrepreneur.

His career has seen Kissmeyer hold the roles of brewer and international quality manager at Carlsberg. He also helped establish Denmark's first microbrewery and gastropub: Nørrebro Bryghus, back in 2001. Latterly, Kissmeyer is currently employed by Royal Unibrew as Head of Craft Beer Creation and runs his own company Anders Kissmeyer Master Brewer.

Dr Dawn Maskell | Head of International Centre for Brewing & Distilling (ICBD) at Heriot-Watt

with the vision to produce fresh, intense and delicious creations of his own. With output such as Steady Rolling

Dr Dawn Maskell started out as a yeast physiologist with

Man, Into The Haze and Just a Glimmer, he’s done just

an interest in yeast replicative lifespan, yeast storage

that.

and stress tolerance. As Head of International Centre

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June 2019

23

e v e nt s

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congress

for Brewing & Distilling (ICBD) at Heriot-Watt, Maskell

Yvan Seth | Jolly Good Beer

was also awarded Chartered Scientist status by the Institute of Brewing and Distilling. Her research output

Yvan Seth is the founder of wholesale craft beer

includes work on papers such as: Impact of Artificially

distribution and dispense business Jolly Good Beer.

Induced Respiratory Deficient Yeast on Beer Flavor

Seth says he’s a “beer enthusiast putting his life towards

and Fermentation and Brewing Fundamentals, Part 2;

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

Fundamentals of yeast nutrition.

more than that. An expert and advocate in coldchain distribution, Seth ensures customers get the beer they

Derek Prentice | Wimbledon Brewery

want while breweries, pubs and bars call on him time and

The term ‘Legend’ is often overused but there’s no risk of

Dave Stone | Wylam Brewery

time again for his wide-ranging expertise in dispense.

that when it comes to Derek Prentice. Having celebrated his 50th anniversary in brewing last year, Prentice

Wylam Brewery director Dave Stone is a true Northern

continues to command an unwavering level of respect

Powerhouse. He came into brewing with more than

from brewers both young and old. His commitment to

25 years in the live event and entertainment business.

making great beer and sharing his expertise from the

In the world of beer, he has helped steer Wylam, a 30

brewers of tomorrow cannot be denied. Having held

barrel micro brewery that resides at the Palace of Arts in

top positions at Young’s, Fuller’s and now at Wimbledon

Exhibition Park, to become a true driving force in the UK

Brewery, Prentice shows no sign of slowing down just yet.

brewing scene and beyond.

Adam Robertson | Verdant

Christian Townsley | North Brewing Co

Adam Robertson is the co-founder of Falmouth’s Verdant.

Having established itself as a leading light of modern

Christian Townsley is a pioneer of the modern UK brewing

UK brewing with beers such as Headband, Putty, Bloom

industry. Along with his co-director and co-founder John

and Even Sharks Need Water, the brewery recently

Gyngell, Townsley opened the legendary craft beer

announced its latest expansion and a move into the

venue North Bar in Leeds back in 1997. 18 years later, they

production of West Coast DIPAs and German Pilsner style

founded North Brewing and along with North Bar, they

beers. Beers that will no doubt prove as popular as their

have picked up a wealth of awards for their beer, branding

proven Hazy IPA output.

and business acumen.

James Rylance | Harbour

Mark Tranter | Burning Sky

“For anyone like me — with a passion for pushing the boundaries of beer and experimenting with new flavours — this new project is a dream,” said James Rylance upon joining Cornwall’s Harbour Brewing Co. Rylance, who has worked at The Kernel, as head brewer at Beavertown and Redchurch, leads Harbour’s R&D facility, and has shown time and time again that he is one of the UK’s most innovative and respected brewers.

The name Burning Sky, the East Sussex brewery founded

by Mark Tranter, commands the utmost respect from anyone that has tried its beer. And probably those that haven’t, either. The vindicated anticipation that greeted the first output from its Coolship project, or the launch of creations such as Saison de Pêche is matched by the sheer appreciation levelled on core range beers such as Arise, Aurora or Plateau. Beers that deliver consistency and quality with unerring ease.

Nigel Sadler | Learn2Brew

Jaega Wise | Wild Card Brewery

Where do you start with Nigel Sadler? With a wealth of experience across brewing, commercial and operations,

Jaega Wise is the head brewer at London’s Wild Card

Sadler has brewed award-winning beers, he’s a beer and

Brewery. The ‘Brewer of the Year’ at the 2018 British Guild

brewing Educator, IBD Qualified, an international beer

of Beer Writers Awards, Wise has helped grow the profile

judge and previously UK Beer Sommelier of the Year.

of the Walthamstow business with an ever-increasing

He is also the former Chairman of the Institute of

portfolio of beers such as its Passionfruit Gose, Lime

Brewing & Distilling Southern Section UK and former Vice

Berliner Weisse and Unite Forage, a beer brewed as part

Chairman and Regional Director of SIBA (The Society of

of International Women’s Collaboration Brew Day with a

Independent Brewers).

team of 80 women..

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Brewers Journal

brewers

congress

e v e nt s

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brewersjournal.info

June 2019

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d e a r

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austral i a

Aussie Rules Judging at the Australian International Beer Awards, visits to Stone & Wood and nights at the Sydney Opera House are all on the checklist for John Keeling who has been busy sharing his brewing expertise down under.

my natural extravagance. We all have to make sacrifices now and again We were due to spend a couple of days in Sydney mainly just to get over jet lag, it is a city I know very well having visited four times before. Now, I knew that Iggy Pop was playing the Royal Opera House and I thought that the venue would be attractive to Symone if not the performer, so I had high hopes. However, upon walking to

by john keeling

A

s you are well aware, I retired on the first of October last year. You may not be aware

the Opera House before I had a chance to suggest seeing Iggy, she saw that there was a ballet on too. We went to the ballet. We all have to make sacrifices now and again.

Now whilst my visits to Adelaide, Hobart and Brisbane

that my partner, Symone Coleman, retired

were very enjoyable indeed, there was no particular beery

recently on April 12th. I decided that we

reason for me to be there so they might not be of great

should do something special to celebrate

interest to the reader. However, my visit to Byron Bay will

her retirement.

So, on April 14th we boarded a plane for Sydney. I

had planned a five week trip taking in Sydney, Adelaide,

be of interest as one of the best breweries around are based there. That brewery is of course Stone and Wood.

I first met Brad Rogers in San Diego about 17 years ago.

Hobart, Brisbane, Byron Bay and Melbourne. It would

In those days he was a mere brewer but now he, together

have been longer, but Symone insisted on attending our

with his partners Jamie Cook and Ross Jurisich, is the part

friend’s wedding back in England, so I curtailed some of

owner and operations boss of Stone and Wood. I also

26

June 2019

Brewers Journal

austral i a

d e a r

j o h n

have had a few beers with Jamie in the Mawson Arms in

bought back from Fiji when he lived there 10 years ago)

Chiswick, so I was looking forward to meeting up for a few

to make a unique beer. They do this once every year. We

beers in Bryon Bay. The three of them met whilst working

went in to wish them luck and try a few scoops. Brad then

at Matilda Bay so they were held in high regard within

took us back to our motel and gave us a couple of beers

craft beer already, so forming a new brewery together

for a night cap.

seemed a logical, if daunting, next step.

Brad drove over to our motel to take Symone and I for

Those beers were Sticky Nectar (6.5% ABV), a hazy mango IPA which certainly had a powerful mango flavour

a mini pub crawl followed by dinner on our first night. We

and The Fix a double IPA (8.2% ABV) made with Mosaic,

walked into Rails and was about to order when a friend

Simcoe and Citra which was a crisp grapefruit beer. After

of Brads popped up and took over the order. Brad knows

which, sleep came easily.

everyone in Byron, and they all want to buy him a beer.

We ended up in the Bangalow Pub for dinner and a long chat. Brad is a great host and treated us like brewing Royalty.

The next day he took us on a day trip around Bryon

The next day we had breakfast by the ocean before setting off for Melbourne where I had some work to do.

That work was to be a judge at the Australian International beer awards. This competition is the second biggest in the world and I have been coming here for the

Bay. Our first stop was at the site of the original brewery,

last ten years and I have seen some changes particularly

which is now making Kombucha. We drank a bottle of it

a great improvement in hotels!

(well it was breakfast time). Kombucha is a very nice low

This year there were 2300 beers to be judged with

alcohol alternative to beer and I wish it was more readily

about 80 judges. My team judged 70 beers the first

available in the UK.

day and 65 the second day, I forgot how many on the

Our next stop was the main brewery at Murwillumbah

third day, but who could blame me. The judges and the

where we had an extensive tour of the brewery. It was

competition organisers are very professional, and their

great to see Brad mixing with his team. I think he must

aim is to support brewers and their beers rather than

be a great person to work for and Stone and Wood are

beating them up with criticism. So, we try to emphasise

very good to their employees, with an extensive share

the positive rather than the faults.

ownership scheme. Following five years service they are taken on a trip to Europe. Sometimes they even come to Fuller’s where yours truly gives them a tour and lunch

Meeting brewers from the around the world is always great fun and I certainly enjoyed the competition I am writing this little article in Melbourne after judging

in the Mawson. I wish I could have done more like this at

has finished and we are on the last legs of our trip to

Fuller’s.

Australia with just a four-day finale in Sydney to come.

We then drove to their new brewery and tap room in

Symone was so delighted with the Opera House she has

Byron Bay. What an amazing set up. The building certainly

bought some more tickets for a Chopin concert in the

has the ‘WOW' factor and a great community vibe. They

main hall. Well we all have to make sacrifices now and

were going to brew using heated stones (which Brad had

again, don’t we? u

brewersjournal.info

June 2019

27

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S ales

co m m e nt

Misconceptions and Misguided Mantras The world of beer sales is a complex maze. There’s proven methods, and there’s also misguided notions, too. Here, Susanne Currid from The Business of Drinks tells all.

similar values, customer types etc. Selling your products at lower than optimum prices invariably leads to poor or no profits.

Alternative mantra – Develop the optimum mix of customers to sell to

by Susanne Currid

I

f our experience at the Business of Drinks is anything to go by, the world of craft brewing is rife with misconceptions and misguided mantras when it comes to selling beer.

I’ll hazard a guess that you’ve come across at

Let's leave it to the wholesalers

W

hen small breweries start out, it can be a useful strategy to sell more through wholesalers whilst you get the other aspects

of your brewhouse and operations in order. However,

least a couple of the following notions when discussing

if you are to make a profit in the longer term, you need

sales within your business.

to ensure that you either invest in your brand such that

However, help is at hand. If you need to resteer your

your beer is in demand (costs money) so you can secure

course, use some of our alternative tried-and-tested

the right price level for your product, or you need to start

sales maxims.

selling more beer directly to get a better overall return per litre sold.

Brew it and they will come

In practice, this means growing some direct sales via your own direct delivery or taproom and events. Ideally a mix of wholesalers as well as your own cost efficient

I

n today’s increasingly crowded craft beer market

ways to deliver direct customer sales with your own, a

you need to do more than simply brew great beer.

co-operative or outsourced delivery service. If you leave

Customers might have beaten your door down,

it all to the wholesalers to sell, you can become locked in

back in the day when fresh, interesting beer was rare.

with limited opportunities at lower margins.

Nowadays, a sales strategy is an essential part of any professional brewhouse business plan. You need to be

Alternative mantra – Direct sales matter

thinking about what will sell and how you will attract those

Targets? What targets?

all important customers from the get-go.

Alternative mantra – Invest in selling from day 1.

Just sell more dammit!

I

f you don’t set sales targets, you make it significantly more difficult to monitor and manage your sales efforts. The best targets will be SMART i.e. Specific,

M

Measurable, Actionable, Realistic and Time-bound. For

oving along a phase, you realise that sales

example, you want to increase your beer specials monthly

matter. However, you still need to bear in mind

sales by 5% in the coming 3 months.

that not all sales are equal. In a nutshell, you

Develop a plan, put numbers and dates by them with

need to find customers to sell to, who will a) pay you a

people’s names and then regularly review and chase!

great or, at the very least, a fair price b) know how to sell

Targets should stretch but not excessively strain your

your beer to their customers in good to great volumes

team. Smaller targets regularly reached are much better

and c) reflect well on you and your beer brand by sharing

for morale and more realistic than setting big number

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S ales

ungrounded goals. The tighter the target, the easier it is

and sounds like a great sales patter on paper. However,

to see whether it has been achieved.

freshness, hop-iness, strength etc. are what we’d call product features.

Alternative mantra – If it can’t be measured, it can’t be

They are quite utilitarian and are shared by most other comers in your drinks sector. If you want to sell more,

managed

it’s wiser to focus on brand benefits. And those brand

Everybody does it online these days

benefits are often psychological or emotional. In practice this means talking about your brewery’s vibe or emotional appeal.

I

t can feel like the whole world operates online these

When talking to your customerss, talk more about your

days. Especially when many aspects of your job

packaging design/events/collaborations/partnerships

are done at your desk or laptop. However, you’ve

and the customers it’s helped to draw in. For example,

got to remember that pub and bar General Managers

you could promote a collaboration with a another local

don’t operate that way. Their work dicates that they are

drinks business in the local press.

customer facing most of the time. To make your sales

This activity demonstrates that you are successfully

relationships work with the independent on-trade, make

building awareness for your beers and that you are

sure you visit and speak directly.

positioning yourselves as the beer of choice for local

Don’t let your Sales person hide behind a screen or

artisan drinks fans. Pubs ultimately want to sell beer that

the telephone. It’s amazing what extra information you’ll

they think their customers will recognise. Demonstrating

also glean when you chat directly. For example, it’s so

your flair for PR will win favour with the on-Trade.

much easier to ask difficult questions face-to-face. Often when beer sales dry up, you’ll never get feedback on

Alternative mantra – Sell the beer and the brand benefits

what went wrong. They’ll simply stop ordering and move on to another supplier. To make sure that doesn’t happen

When desperate, discount

to your sales, make sure to keep regular face-to-face communications as part of your sales regime.

W

hen sales are not forthcoming, the urge can

Alternative mantra – Real world sales relationships matter

Fresh beer sells

rise to discount your price in order to shift sales. It’s fair to say discounting has its place

within the marketplace, especially when you are looking to shift larger volumes. However, if you can’t get a sale

W

e’ve seen many of the bigger craft brewers

without always having to offer a chunk off your list price, some or a number of business points need examination.

make a serious marketing play about delivering fresh beer. That’s all well and good

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June 2019

Alternative mantra – Use discounting with care and attention

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tra i n i ng

co m m e nt

Education, Education, Education To address the issue of beer education, awareness and quality, a coordinated approach involving three parties - those who brew, serve and consume the beer - is needed, argues Brett Laniosh of Beer Consultancy Services.

stagnant water in sumps, poor line cleaning regimes and the presence of a glass washer throwing out heat and fighting with the cooling equipment. No wonder the licensee wondered why the electricity bills were so high. Cellar management training is important for cellar managers, but also any member of staff serving beer.

Understanding practices such as tapping, venting and conditioning are vital.

by brett laniosh

To address the issue of beer education, awareness and

T

quality, a coordinated approach involving three parties

with an increasing number of drinkers who are passing

a brewery visitor centre. I’ve worked with pubs, pubcos

on the message to their friends who now want to begin

and breweries delivering training in pubs, in brewery

the journey of discovery. In order to help them plan their

visitor centres and even a theatre bar. It is cost effective to

route, beer academia including sommeliers and writers

deliver to a group of licensees from different pubs over a

are sharing their skills and knowledge.

day, but shorter more personalised sessions delivered in

he rise of craft beer has worked wonders

- those who brew, serve and consume the beer - is

to spread the message that with an infinite

needed.

number of styles and profiles beer should

Staff awareness and training programmes should be

be the drink of choice. The door to a world

informative and entertaining. They can be organised by

of flavours is opening to a wide spectrum

licensees, pub companies or breweries. They can be

of drinkers both young and old. That world resonates

delivered in the pub itself or in a separate facility such as

So everything in the garden is rosy? Well not quite.

the actual pub can work as well. The cost of the training

The rise of specialist beer led venues especially in the

may be off-putting for small breweries, but the longer

craft keg sector has mainly been restricted to city bars.

term financial benefits will soon cover the initial outlay.

In suburbia and rural Britain the picture is not as sunny

Sponsorship arrangements can also off-set any cost.

and we are seeing a beery divide that separates beer enthusiasts from the rest of the drinking population.

The world of sours, tap takeovers and diacetyl off

Ultimately it is in everyone’s interest to promote beer education and training programmes. For the brewery, being associated with quality rather than cheap prices

flavours is still completely alien to the casual drinker

is going to result in a much better customer relationship

used to drinking safe industrial beer. Knowledge and

and the likelihood of repeat orders. Improved beer quality

understanding about beer at both the consumer level and

and awareness in the pub will result in more sales and

for many bar staff is varied and it is not just the vocabulary

less wastage. This will lead to happier customers who are

that can be confusing.

more likely to buy beer from a pub and brewery that they

Poorly kept pints are resulting in beer being left on

trust.

the bar and drinkers moving on to another pub, invariably

Implementing a successful training programme

blaming the beer (and brewery!) rather than poor cellar practice. In addition, it is not uncommon for drinkers to encounter warm, green or vinegary beer that has been poorly poured into a tarnished or wrong type of glass. Throwing away beer does not make good market economics and is not going to reduce the rate of pub closures.

Cellars are interesting places where it often becomes clear why there are problems. Hygiene issues I have come across include taps sitting in a sink of stale cleaner,

brewersjournal.info

E

ncourage bar staff as well as licensees to attend.

From the customer’s perspective the person serving them is probably perceived as the licensee

or owner and investing in bar staff makes sense.

Draw up an agenda that includes the key areas including setting up, stillaging and looking after beer and

June 2019

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tra i n i ng

cellarmanship.

The importance of engaging with customers cannot

attendees to taste malt, smell hops and tap a cask filled with water. If you cannot include a cellar visit have a

be over emphasised. You don’t need to be a beer expert

hands on display of taps, spiles, shives, keystone, autotilt

to ask questions such as “What do you think of the beer”,

stillage, vertical extactors (spears and cask widges).

“Why do you like that beer” and “Would you like to taste

If you are able to set up a mock cask/keg dispense

the beer” but this will send the message that your pub

system with flowjets, pumps and cleaning vessel you can

cares about beer and quality.

demonstrate line cleaning.

Do not assume prior knowledge and be aware that your brewery may be a complex and confusing place. Ask some obvious questions such as “what is beer and what goes into it” and you may be surprised at the answers given.

Include a fun quiz with clues throughout the day and a beery prize at the end.

You may include a brewery tour on the day, but remember that for many the steel tanks and array of pipe work will mean nothing, so focus on the basics. This must

Don’t make the day too long and take into account travel time.

It is important to make the day entertaining as well as educational, injecting humour as well as including funny stories and anecdotes.

Conclude the day with questions and answers and an evaluation. Give every attendee a certificate and a summary of the key messages from the day: Consumer confidence leads to customers that are

include the four key ingredients of beer – water, malt,

more likely to buy, which leads to increased sales and

yeast and hops.

therefore increased profits.

You can of course use the opportunity to promote your

As my background is consumer based, my training

brewery by showing your beer range including seasonal

also includes a section on beer styles and choice as well

offers, bar runners, glassware and the like, but do not

as what makes an award winning pub and how you can

overdo the “sell”.

help customers to make a choice and educate them

Don’t be tempted to overload your screen presentation with lots of text - A picture/image or graphic paints a thousand words.

Lunch is the ideal time to include beer and food

about beer. u Brett Laniosh is a lifelong educator, former director of CAMRA and now works with breweries, licensees and pub companies to promote awareness of beer and provides

matching as well as showing how to pour ale, stout and

training and education programmes through the Beer

keg beer.

Consultancy beerconsultancy.co.uk. He invites any brewery

Use visual aids and encourage interaction. Get

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June 2019

interested in doing the same to contact him.

Brewers Journal

Co m m e nt

software

Take control of your business Managing your inventory effectively, completing tasks on the go, and selling more of the beer you make as efficiently as possible are all key ways to make your brewery a success, explains Stephen Jones, UK team lead at Unleashed Software.

is no room for neglect of quality. However, quality must be proven in this day and age and inventory management software such as Unleashed makes this easier to achieve.

The software allows tracking of every batch, and the raw materials used to produce them, so that if there is regrettably an error down-stream, the batch can easily be traced and recalled.

Inventory management software allows for the control of all parts of the manufacturing process. From the raw

by Stephen Jones

ingredients used all the way to the shipped product, the

I

process can be controlled in such a way as to maximize

nventory management is something that underpins

production and minimize any resource waste. This holds

any company’s efficiency, but there are some

true for microbreweries and craft beer manufacturers.

unique benefits when it comes to the beer brewing

All good, lean manufacturing requires accurate

industry. Particularly with craft beer establish-

assessment of all the raw materials and what ef-fects

ments, inventory management software can mean

them in terms of ordering times, shipping times and

the difference between an average batch of beer and a

expiry dates, to name a few. Understanding these things

great one, the difference between efficient batches and

allows for timely ordering of more materials so that

wasteful ones. It also allows a brewery affordable tracking

production is consistent and efficient. This also allows for

and quality control of batches, as well as greater trust

the minimization of waste due to expiration of stock for

from the customer.

example. In-ventory management software can easily be

Using inventory management software to track the different raw ingredients used in a batch of beer means

utilized to achieve this level of control, the result of which is highly cost-effective production and greater profit.

improvements can be made to the different tastes and types of brews. The Bill of Materials, or BOM, feature of

Inventory management software

inventory management will inevitably result in an accurate recipe of all the in-gredients used in the brewing of the beer being created. With something as intricate as beer brewing, where the slightest addition of a special ingredient can dramatically alter the taste, it is essential to be certain of every little change in the manufacturing process.

E

ven in the smallest businesses, such as a fledgling micro brewery, it is essential to research any-thing that can ensure the success of the endeavor

from the get-go. Having a good inventory man-agement solution on hand can be invaluable in maximizing profits.

Brewery Quality Control

This can be achieved through the accurate tracking of raw ingredients, which can be quite changeable in their nature, the control of batches through standardized recipes, and the reduction of waste in the manufacturing process.

S

ometimes quality control can be hard for a start-up

Use the cloud

to achieve, and not because it is not a desire and there is a lack of intrinsic quality, but moreover

because it can be a daunting, painstaking process to ensure every ‘T’ is crossed and every ‘I’ dotted for any authorizing bodies. Often the small breweries have such a personal hand in the manufacturing process that there

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June 2019

C

loud-based inventory planning tools can help breweries work smarter by shifting individual areas of inventory management into a single,

Brewers Journal

software

co m m e nt

easy-to-use software product. Cloud software can be used to streamline planning by automating the entire process, reduce waste and the cost of stock-outs.

Unleashed provides craft breweries with real-time inventory levels. It allows you to see exactly what inventory you have on hand, which ingredients are committed to the next scheduled brew batch and, the quantities of finished beer on hand.

By eliminating the need for time-consuming manual data systems typical of brewery management, Unleashed allows breweries to improve productivity through a single integrated inventory solution. No more individual spreadsheets and dryerase whiteboards!

Unleashed also provides centralized coordination of essential data from all areas of the brewery. With an integrated, at-a-glance cloud system, all employees whether from production or sales, can have the same information updated in real-time.

Our easy-to-understand system, with support from our UK Bristol team, allows all employees to quickly learn and operate the software, removing the need to task individual staff members with inventory planning.

With the benefit of Unleashed’s cloud-based inventory management you can remotely access important information when offsite or overseas. Do you need to attend beer festival events domestically or overseas?

Activities can have you away from operations, but with Unleashed you are never away from critical business information.

What cloud-based software provides is an inventory management tool that allows you to view stock levels and order history in real-time, helping to reduce production delays. Bottlenecks oc-cur through not having necessary

Growing with your business

inventory available to bottle, label and package beer.

These can be avoided with the improved inventory control provided by Unleashed.

Breweries can reduce spoilage waste by identifying when batches are reaching perishability dates, providing an opportunity to clear stock through promotion and

T

he flexibility of cloud-based inventory software allows breweries to increase production capabilities without the need to update your system.

event activities. Our inventory software will provide real-

Whether you are planning to slowly increase capacity

time data to identify batch lots and use-by dates well in

or to quickly expand, Unleashed will adapt to meet the

advance of spoilage occurring.

needs of your business. Without interruption or delays. u

brewersjournal.info

June 2019

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i ntellectual

property

What's in a name?

You can never be too careful when it comes to researching the name for your brewery, or a beer you wish to launch.

Time spent early on will pay dividends later down the line, argue Jo Pritchard, legal director and Keira Dale, a solicitor at UK law firm TLT. by jo pritchard & keira dale

M

ore than a year after its initial launch, a Welsh brewery, formerly named LOKA POLLY, has been forced to rebrand following a complaint raised by a Swedish multinational conglomerate

over the use of the LOKA POLLY name.

Jo Pritchard of TLT

This kind of dispute and rebranding experienced by

the now-named Polly's Brew Co is unfortunately not unusual and something we see fairly often with early stage companies, including those in the brewing industry.

from the business.

Finally, if there is an earlier conflicting mark and a dispute arises, you could have to deal with disruption

These types of disputes have usually come about

to your distribution chain and a rebrand on a pressured

because branding complexities are underestimated and,

timescale. Polly's Brew Co appears to have had a really

as appears to have happened with Polly's Brew Co, pre-

successful first year and would likely have built up some

launch checks are often not carried out.

goodwill in the LOKA POLLY name. Another important

Founders should carry out as much due diligence

thing to remember is that if a rebrand is forced, the brand

as possible at the outset so that, by launch, they have

value or goodwill accumulated in your original name may

informed confidence in their chosen brand. This due

also be wasted.

diligence should include running detailed internet

Every founder we have been involved with has wanted

searches and instructing comprehensive trade mark

to create their own brand with a strong identity reflecting

clearance searches for your key markets. These searches

their ethos and this is particularly the case for brewers.

will help identify conflicting names already in use, or

However, others may also share that ethos and so it is

already registered, by third parties.

really important to carry out the due diligence thoroughly

Some conflicts are easy to identify but others are more nuanced and expert legal advice should be taken. While

before deciding on your name and logo.

Finally, and once you are confident in your branding,

spend is always an issue for early stage companies, it

you should register it to put yourself in the best possible

is worth investing in your brand to get it right first time.

position to prevent others using it or something too

Polly's Brew Co's issue sounds as if it was fairly easily and

similar. u

quickly resolved in the circumstances but disputes can be expensive, time-consuming and an unwanted distraction

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June 2019

Jo Pritchard is a legal director and Keira Dale is a solicitor at UK law firm TLT

Brewers Journal

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m e e t

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b r e w e r

brick

brewery

Building on solid foundations What do you get if you mix a former marketing consultant that has run his own Mexican food business, a head brewer that has worked in Greenland, Zagreb and many places in-between, with a vibrant, driven and growing team? Brick Brewery, of course. And in its sixth year, the London business is ready to build on its successes and establish itself further still.

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June 2019

by tim sheahan

S

ierra Nevada Pale Ale. Ian Stewart, a York native who spent

many of his formative adult years studying and working in the US, had his first taste of the seminal beer at one of Athens, Georgia’s

meccas for all things alcohol. 500 beers were on offer.

For someone new to the scene, it was overwhelming.

He wasn’t bowled over by the beer, either. Nothing against it, of course, it just wasn’t for him.

“I found it somewhat peachy. It was at odds to what I

Brewers Journal

brick

brewery

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Head brewer (r) Pete Vick bringing brewery founder Ian Stewart up to speed with its latest beer

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brick

brewery

was used to,” he recalls. “For someone like me, so used to John Smith’s, I didn’t get on with it at all!”

And unlike so many others, Stewart never really

Stewart started out on a five barrel kit producing beers such as Challenger and the popular Sir Thomas Gardyner, a brew that would see sales double overnight when it

experienced his beer epiphany in the US. Despite

was renamed Peckham Pale. The provenance was a hit.

spending more than a decade there, his lightbulb

People bought into the name and stayed for the excellent

moment in the world of excellent, modern beer came

beer.

much close to home.

The turning point for Stewart came in London many years later.

“I opened this bottle and the aroma just smacked me in the face. I had to ask myself how the brewer achieved it. In my eyes, magic,” he says.

Yes, you’ve guessed it. He’s talking about Evin O’Riordan and lauded London outfit, The Kernel.

There are few individuals that have lit the fire under so

“We chose the name of Brick Brewery because we didn’t want to ever be tied to a specific area. But the beer branding allowed us to tie our produce to a sense of place. Sally and I had a five year plan of where we’d live and here we are, ten years on,” he says.

Before founding Brick, and before sampling the wares of Kernel, Stewart had already experienced another moment that pointed him down the route of beer.

“I used to run a Mexican food business. I had a

many would-be brewers as O’Riordan, and eagle-eyed

beautiful Airstream Silver Bullet, which I traded from

readers will recall that last issue’s cover stars Eight Arch

in places such as Brick Lane and at private events,” he

Brewing Co were equally full of praise for the maestro

recalls.

hailing from Wicklow, Ireland.

Stewart is one such fully paid-up member of the fan club and those Kernel beers were an inspiration to him in the first months and years of Brick. And he’d need that

On one occasion he was hired by a group of American expats to provide the food for a function outside the embassy.

Stewart had a job lot of Corona so naturally asked if he

inspiration to drive him on, especially in the long, tiring

could bring them for sale, too. It was no problem and he

slog those formative weeks and months proved to be.

enlisted a friend to help him out on the day.

Brick Brewery was something of a moonlighting

“It was great, it was busy. But here I was, sweating

project for Stewart early on. He made the bold move to

my guts out to make all of these dishes and there was

secure a unit under a railway arch in Peckham, directly

my friend, popping open bottles, adding some lime and

under the platform at Peckham Rye. All the while doing

off he went. The beer queue was twice as long, and we

his day job working as a marketing profiler for a major

made much, much more from the beers! I knew there

US-based firm.

was an opportunity for me.”

“I’d spend my evenings at the brewery then I’d be going into work the next day and fall asleep in the toilets!” he laughs.

Those long days did little to put him off the idea of

And that eye for opportunity has helped Stewart grow his business and build the brewery brick by….

From the off, not content with brewing, cleaning, deliveries, admin and maintenance, Stewart knew he

making brewing a career, though. Sure, handling the

wanted a taproom offering. The UK has been somewhat

production of beer along with the deliveries and all

slow on the uptake of taprooms, despite all of their

that come with it, was far from easy. And it’s no doubt a

benefits. And of course, this has not been for the want of

familiar tale for many, but he knew it had to be done.

desiring one either. Space, especially in the bigger cities

Thankfully, what would normally be a time of stress in the workplace, worked in favour for Stewart. He was greeted with the news that his employer was cutting a quarter of its workforce.

“By then I had decided that I needed to leave that role and pursue Brick Brewery full time. I set myself a deadline

has proved a major hurdle for many, but where’s there’s a will, there’s often a way.

The taproom proposition catalysed a strong early connection between Brick Brewery and the local community.

“I knew we needed one. It provides 20% of our

that by the end of April 2014, I would be leaving one way

revenues and it’s a weekly cash injection that you can

or another,” he recalls.

rely on. We are lucky that the local area reacted well to

And on the 28th April, the memo came through. His

us and its fascinating to witness the way the clientele

name was on the list of suggested volunteers and the rest

has changed over the years,” he explains. “Early on it

was history.

was primarily male orientated beer enthusiasts, perhaps

“I left with a healthy sum but at the same time, my wife

matched more with the type of beers we were producing.

Sally and I had twins,” Stewart smiles. “It brought balance

In 2019, we serve people young and old, men and

to my life. It put things into focus knowing that I had to

women, drinkers of all kinds.”

work hard and avoid procrastination. I knew that I had to be efficient to ensure we had a positive work/life balance.”

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June 2019

The taproom is a far larger entity now, too, offering 23 taps with anything from 12 to 16 taps filled in-house. It

Brewers Journal

Some of Brick's brewing maestros taking a break from canning their excellent new Session IPA

Brick's sale wizard Freddie Rouse keeping watch

brick

takes up the whole railway arch that previously housed the brewery until the business moved to a far larger facility in Deptford. During a recent visit, it had a healthy buzz 20 minutes after its 5pm opening on a drab evening midweek.

Brick pour an impressive array of beers from these taps. A reliable core, known as its Foundation Range, are complemented by seasonal and limited releases. Many of these beers are the brainchild of head brewer Pete Vick, who is having his second stint of sorts with the brewery, but he’s hardly been twiddling his thumbs in the interim.

Vick made his foray into brewing back in 2013 but he had been making wine and cider in the years prior.

Growing up in Devon, he was surrounded by wines his mum had made and then proceeded to squirrel away in various cupboards. Sure, these tasted more like sherry by the time Vick imbibed them years later, but it gave him an early interest on the production of alcohol regardless. Just don’t ask about the Hawthorn Vodka experiment in his parent’s caravan…

Studies in Political Philosophy and a move to London followed and Vick would find himself scrumping people’s gardens for urban fruit. His Devon background had imbued in him a passion for cider but a visit to the Dean Swift pub in Butler’s Wharf, SE1 would put him on a different path.

“I was looking for jobs in the service industry so I left my CV in,” he recalls. “The manager was intrigued by the fact I listed ‘Cidermaking’ under my hobbies.”

He opened bottle of Boon Kriek from Belgium’s Brouwerij Boon and Vick was taken by it.

“The acidity really spoke to be, it showed me that beer could be something different than the £1 a pint Fosters my friends used to drink growing up,” he says.

Such a revelation didn’t grab Vick hook, line and sinker, though. The amount of similar beers were harder to come by compared to now but the would-be head brewer found his attentions sought by another great example of brewing. Fresh, hoppy, balanced beer made by a brewer less than a mile down the road.

Yes, you’ve guessed it. He’s talking about Evin O’Riordan and lauded London outfit, The Kernel.

Vick’s foray into professional brewing would be at Belleville Brewing in Wandsworth, charged with running the outfit’s 5 barrel kit early on into his stint.

“I don’t think that would happen so easily anymore, to be honest. It was a privilege to get to grips with it and I learned a lot,” he explains.

Vick would then go on to work, in a freelance fashion, at breweries such as Brockley, Hackney and Brick, primarily in wort production. He and Stewart would form a good relationship but a desire to travel led him to advertise his services online through SIBA:

Moderately qualified brewer seeks placement with

brewersjournal.info

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international brewery.

“I made up some sort of route with the replies I received,” he remembers. “They ranged from a new startup in Ireland to a proposition from a gentleman called Frederick who simply asked: ‘Greenland :-) ;-) ?’

He dwelled on it, asked what his older self would think of him turning down the opportunity, and off he went.

“Frederick was set on turning this old abandoned brewery back into something great. But it was next to a fish processing plant. I’ve worked in some smelly breweries but this was something else,” says Vick.

His next stop was Beer Cat, a 10 barrel brewery based in Vilafranca del Penedès just outside Barcelona. A project consulted by James Campbell, former head brewer at Marble and Cloudwater and now of SSV Limited, Vick enjoyed working with local produce such as freshly picked oranges.

With Greenland and Catalonia under his belt, the final date on his brewing tour would prove to be the Garden Brewery of Zagreb, Croatia.

“I had the chance to work there for four months, so of course I was going to take it. The brewery initially started out to serve music festivals around the country. But things went well and four months became eight months, then a year, and then two,” he laughs.

Vick adds: “I learned a great deal and Zagreb is a lovely city, but it is quite, small, too. I found myself missing the beer scene back at home, the social aspect of idea sharing and the community and camaraderie that came with it.”

It’s a good thing then that Brick Brewery’s Ian and wife Sally, who in 2019 is the brewery’s brand director armed with a wealth of experience in brand design, paid Pete a visit for a festival they were taking part in.

“I suppose you could say we answered his lonely heart’s advert,” smiles Stewart. “It became clear Pete was ready to return to London and we had big plans for Brick so it worked out well for both parties.”

And the Brick Brewery of 2019 is a different animal to the one Vick joined several years back. A brewery that started with a 32HL capacity now can produce up to 220HL per week. Its portfolio is more diverse than before, the beer better than ever and it continues to make inroads into an increasing number of markets.

Peckham Pils, Pale, IPA and Rye have been complemented with the addition of a Helles and a Session IPA. The latter is the brewery’s first experiment into “murk” that they’re happy with. And it was tasting excellent on this visit, too.

2018 bore witness to the launch of a sour beer programme, regular releases such as Raspberry & Thyme, Strawberry & Cucumber and Winterberry Sour have all resonated with drinkers. This has led Brick to produce a ‘Heritage’ line of beers that launched with

June 2019

45

m e e t

th e

b r e w e r

brick

brewery

(L) Brick Brewery place a careful emphasis on its lab (R) The new Helles tasting excellent at its taproom

Manhattan Sour and Martini Sour, and will continue

the consumer doesn’t need to have patience with you if

with a kettle soured Brut that has been fermented with

you let them down even once.

Champagne and Wit yeast, aged on cedar wood, nettles and gorse flowers.

Stewart, Vick and the team are rightfully proud that their beers are constantly improving in quality and

“That said, I’m not sure why you would open a brewery now. I suppose a lot of people still see it as a sexy profession but they don’t see that hard work behind it. Of course, it’s a great job but it’s more challenging than ever.”

For Stewart, a key part of business life he has not taken

diversity.

“The landscape was a lot more forgiving early on,”

his eye off is cashflow. He’s acutely aware that as the

recalls Stewart. “Breweries, as they should be, are being

business grows, invests in more equipment and provides

run as businesses. You’re delivering a product that

employment to a growing pool of staff, such a focus is

people pay good money for, and the industry is more

imperative.

mature than it was say a decade ago, so it’s only right that customers get what they pay for.”

Stewart adds: “That’s why we’re probably seeing an

The addition of Oscar Floris in credit control has enabled the brewery to place a tighter emphasis on invoices. During what has been something of a

increasing number of people dip their toes in the water

tumultuous recent period in business closures, Stewart is

with cuckoo brewing, hoping to nail a recipe before

anxious about the current business landscape.

releasing it. There’s no point coming to market with a substandard product. There’s so much choice out there,

46

June 2019

“The UK beer scene is changing. In recent weeks we’ve seen some pretty huge announcements and all seem to

Brewers Journal

brick

be related to Crowdfunding. Crowdfunding sites clearly

brewery

m e e t

th e

b r e w e r

“The rewards were of all different scales and sizes

state any investment is at risk which I’m sure mitigates

such as doubling donations in beer tabs, purchasing

any responsibility on their part should the business miss-

merchandise and experiences, all of which have been

manage the funds and, as we’ve seen this week, money

enjoyed by numerous people not just locally but across

raised for one thing is spent in other areas,” says Stewart.

the country too. It gave us an opportunity to engage more

“My prediction is we’ll see more and more beer related

directly with people who have supported us since the

businesses having used equity crowdfunding, fall short

beginning and give them on some occasions, something

and close their doors leaving investors scratching their

unique for them to enjoy as a big thank you.

heads and wondering where their hard-earned money

“We pride ourselves in our independence. We’ve grown

has gone for that portion of an over-inflated, over-valued

steadily and carefully, budgeting, buying new equipment

business.”

when needed, not when it would be nice to have.

He adds: “Back in 2018 we did crowdfund to upgrade

"We remain a family business and intend on keeping

our community lead tap room and make it a better and

it that way by reinvesting back into it. The temptation is

more accessible space for everyone. But in doing so, we

strong to have the newest, biggest, fastest brewery and

chose the rewards route rather than equity, because we

in some ways running a crowdfunding campaign would

wanted people to feel a part of a specific project that was

be an easy path to get there but we’re not about easy. We

going to take place at a specific time and get their returns

are dedicated to our craft and dedicated to the business.

immediately and to be honest, without risk.

We won’t cut corners or compromise.” u

brewersjournal.info

June 2019

47

ON DEMAND CAN APPLICATORS

taprooms

fo cu s

Creating a destination You’ve been bashing your head trying to get your beer into pubs or supermarket shelves. Don’t chase after your customers, let them run to you. Velo Mitrovich reports on why you need a taproom. by velo mitrovich

I

When you sell to a bottle shop, pub, or supermarket, you’re selling at the lowest wholesale price they can wrangle from you. People come in to your taproom, they’re paying full price.

You got into brewing because you like being a brewer.

You like beer; you like experi-menting with it, you’re willing to try something crazy, something no one else is doing, because that’s just the way you are. There is an apple tree blooming outside your door, sure, why not, use the blossoms to create your new sour’s bacterium. Pubs,

f there is one thing the big boys have done well and

with limited room, are they really going to take on a barrel

that’s creating an invisible brewer and brewery. Like

of Apple Magic? But you can with your tap room.

something out of an H.G. Wells novel, someone, something, without form or body, creates beer which ends up in your local pub or supermarket.

Who is this mysterious Mr Stella or Guinness? The

average punter doesn’t know or care, but with 241, three

And the beauty, too, you’ll get instant feedback from your customers.

There are many taprooms out there ranging from brilliant to questionable sanity. One, however, which really stands out to Brewers Journal, is in Coventry.

for £5 at the supermarkets, they can’t be all bad.

Brewery or pub?

But what worked for grandma or pop when it came for beer, isn’t necessarily working today, especially for the under 35-year-old crowd. These are the people who want a connection between the producer – be it a farmer or a brewer – and themselves in re-gards to what they eat and drink. They’re willing to pay more to know exactly what farm the cattle were raised on to create that perfect burger, or to know their local brewer by name.

If you want to reach these people and their wallets, you need a taproom.

“For me, the tap house is the main driver of our

A

problem – which to nobody else sounds like a problem – is how Ritchie Bosworth describes the success of Twisted’s first taproom.

“Our taproom was wildly successful, we had a

ridiculously busy opening day,” he says. “We hadn’t opened a brewery; we had opened a bar with a brewery in the back.”

The Twisted team had figured that at best, on

business,” Ritchie Bosworth of Coven-try’s Twisted Barrel

weekends they’d see around 10, 15, maybe even 20

Ale Brewery and Tap House tells Brewers Journal. “I

customers at best, beer nerds looking for something new

genuinely do not know how any brewery survives without

to put in their notebooks.

one. It gives us instant cash flow with an extra margin.”

What is interesting is reading about breweries in the

Not that they were complaining with the crowd.

In many ways Coventry was ripe for the pickings when

States which have gone bust is, in almost all cases, the

it came to a taproom – a situa-tion that not all of you

brewery owner said: “I should have just stuck with the

might experience. The big breweries had a stranglehold

taproom”

on Coventry, controlling what went into pubs and

The advantages of having a taproom are almost too

supermarkets, that there was no place for craft brewers

numerous to list. You will have to-tal and complete control

to sell. And indeed, Bosworth says that this still hasn’t

over the quality of your beer – no more sleepless nights

changed, with Twisted having only one or two customers

won-dering if in the middle of summer your delivery

inside Coventry.

service is storing your kegs in a hot-as-hell warehouse.

brewersjournal.info

“If you wanted to try craft beer, there was nobody you

June 2019

49

Fo cu s

taprooms

could go,” he says. That was, un-til Twisted opened their doors.

To add to Twisted’s luck was that a new hip restaurant, artist, tattoo, centre had just opened in Coventry, FarGo

Listen to the full interview on the Brewers Journal Podcast

Village.

Located in a repurposed industrial space in Coventry City Centre, FarGo describes it-self as: “Designed exclusively for creative, independent businesses and like-

Find it on Apple Podcasts, Google, Spotify, Stitcher or wherever your get your podcasts

minded visitors.”

The people running FarGo had just been to London

Go to: brewerspodcast.reby.media

and saw something similar to what they were creating but with one difference, the centre in London had a brewery and taproom. It was Bosworth’s continued good fortune to knock on their door with his idea, just a few days after the

many as 250 for a New Year’s Eve bash), 24 lines of beer,

FarGo team returned from London.

have eight toilets, and are open five days a week.

“Because we’re not in an industrial estate or located on

An advantage of being in FarGo is that you can take

the outskirts of town, we have a very diverse crowd, which

your beer anywhere in the prem-ise, which in essence,

not all taprooms have,” he says. “We have students from

has expanded the size of their tap house to one acre.

here and abroad, locals of all ages, just a good crowd that

Food consists of snacks and some simple fried items,

is a lot more welcoming than those in the typical British

all vegan. This serves the pur-pose of keeping customers

boozer.”

in their seats for a few hours. For various reasons, while

The first year Twisted made 80 percent of their revenue from the taproom, which had 14 lines, could

beer can go out, outside purchased food cannot come in.

While some taprooms have done it, Bosworth

hold 40 people, had one toilet and was open twice a

questions if you start having full meals, does that mean

week. This changed the following year to around 50/50 in

you’re now a restaurant?

taproom and outside sales. Seeing the writing on the wall,

“When you’re in a small business without the means

they expanded the taproom – now calling it a tap house

to focus on everything, you need to focus on what you’re

– and did this pretty quickly. With their larger space, they

good at,” he says. “That’s why we’re never going to focus

now can comfortably hold 160 people (but have held as

full-on into food.”

50

June 2019

Brewers Journal

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b r e w e r s

le c tu r e s

glasgow

Brewers Lectures glasgow The Brewers Lectures come to Glasgow this July. There’ll be experts from across the brewing industry delivering insightful and engaging talks, a load of great beer and the perfect opportunity to catch up with friends old and new.

S

cotland is a country steeped in the tradition of producing best-in-class beers and whisky.

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When you look at the number of incredible breweries and distilleries in operation, it’s something of an embarrassment of riches.

Whether its 6° North, Stewart Brewing or BrewDog.

Then there’s Fierce Beer, Tempest, Harvestioun and Williams Bros. But of course you also have Fyne Ales, Fallen Brewing and Strathaven Ales. You get the point….

As we all come to these events from differing backgrounds and differing means, we have made all tickets available for free, we just ask you to make a small donation if you are able so that we can continue to run these events.

So it goes without saying that we can’t wait to hold the Brewers Lectures in Glasgow this July.

Go to lectures.brewersjournal.info

The afternoon will comprise talks from brewers and brewery owners as well as leading names from the fields of ingredients, business and branding.

We’ll also have a drinks reception where you’ll be able to enjoy some fantastic beers from breweries across the UK. Join us for an afternoon not to miss!

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Brewers Journal

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brewery

H ygiene

s e c to r

Attention to Detail Adhering to optimal hygiene standards are an essential facet of brewery life and being thorough is the name of the game, explains Frances Maud, technical sales representative at Murphy & Son.

by Frances Maud

away easily. Organic soil deposits are most efficiently removed by alkalis like caustic based cleaners. Whilst acids, remove inorganic soil deposits.

The temperature that a detergent works at plays a huge role in its performance. The action on caustic Soda is more powerful at higher temperatures than at low temperatures The caustic soda based detergent Murphy’s

A

Stericleanse contains a sequesterant. Any hygiene

soil from all surfaces of the plant leaving it in a suitable

and sterilant, due to its presence of chloride, however

condition for use.

temperatures of this product should not exceed 50°C.

fter 15 years of working closely with craft

product that contains a sequesterant is perfect to use in

brewers, it is becoming more and more

hard water areas to prevent scale build up.

evident that the most successful brewer is

Another detergent that Murphy’s can offer is our

actually an obsessive cleaner that brews a

manufactured Antiformin S, this sequestered blend of

bit on the side.

sodium hypochlorite and caustic is ideal because of its

The importance of cleaning in the brewing plant is

paramount with its’ main purpose being the removal of

Once the brewing process is finished, the plant needs

low cost and its highly effective dual purpose nature, as a detergent

To remove or dissolve existing inorganic scale, Nipac

to be cleaned straightway to prevent any stubborn,

B is recommended which is a blend of nitric acid and

ingrained residues forming during drying. The most

phosphoric acid.

effective routine for cleaning is to firstly carry out a pre-

For any soil deposits that are difficult to dissolve,

rinse, this process helps to remove loose material, this

detergents containing substances that help disperse

will eliminate 95% of the soil. A detergent wash is then

the soils and hold it in suspension so it can be rinsed

introduced by applying a diluted chemical in solution to

away are beneficial. To prevent soil re-settling onto the

the surfaces. This chemical and any dispersed residues

plant surfaces, dispersed matter can be broken up using

need to be removed by rinsing with water. A sanitiser

surfactants.

may be required after the rinse to ensure the surface

Areas where detergents should be used regularly

is microbiologically clean and then the final stage is an

where high levels of organic soil will be present are

inspection to check that plant is ready to start the brewing

kettles in the brew house, fermenting vessels, yeast

process again.

handling plant, maturation and conditioning vessels,

The choice of detergents to be used in the process

bright beer tanks and all process pipework. Areas which

will all depend upon the nature of the deposits found and

also need full attention are packaging and bottle washing

water hardness. These deposits fall into two categories

machines. Stericleanse and Antiformin S are suitable for

of soil types, organic soil deposits such as yeast, protein,

all these areas and can come into contact with stainless

fat and sugar. The other soil type, inorganic soil, includes

steel, copper and most plastics. Nipac B is also ideal for

scale or beerstone.

these areas where there is a build of scale and can also

The main role of detergents is to penetrate the soil, dissolve it and then disperse the soil so it does not redeposit back onto any surfaces and then eventually the soil is carried away during rinsing.

Most detergents contain wetting agents (surfactants), these are to reduce surface tension of the water used

come into contact with all of these mentioned surface materials.

The cleaning cycle should always be completed with a thorough rinse. No soil or detergent should be left on any surface. Detergents have to be rinsed thoroughly.

A successful cleaning regime in the brewery should

in detergents to help increase the detergent’s wetting

always be followed by a good disinfecting / sterilising

power. Without these wetting agents, water would sit on

technique. This is to ensure all microorganisms on internal

the surface like beads and would not achieve the desired

surfaces after cleaning are destroyed so that beer and

coverage of the surface.

wort are not contaminated.

When dissolved by the detergent the soil will be removed from the plant surface and then can be carried

brewersjournal.info

Sterilants and disinfectants work by creating conditions that destroy microorganisms such as temperature, pH

June 2019

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s e c to r

brewery

H ygiene

THE OPTIONS AVAILABLE Product

Stericleanse

Antiformin S

Nipac B

Peracetic Acid

Constituents

Caustic Soda Sequesterant

Benefits Dissolves organic soil Can be used at hot temperatures Ideal for Soft and Hard water areas Prevents scale build up Sterilises when hot

Where to add Kettles Fermenting vessels Conditioning tanks Bright Beer Tanks Packaging plant Pipework Returnable containers Retunable bottles

Caustic soda Sodium hypochlorite Sequesterant

Dissolves organic soil Ideal for soft and hard water areas Prevent scale build up Dual purpose – detergent/ disinfectant

Kettles Fermenting vessels Conditioning tanks Bright Beer Tanks Packaging plant Pipework Returnable containers Retunable bottles Can be used on floors and walls at 4%

Phosphoric Acid Nitric acid

Dissolves Beerstone Can be used hot Ideal for soft and hard water areas Prevent scale build up

Kettles Fermenting vessels Conditioning tanks Bright Beer Tanks Packaging plant Pipework Returnable containers Retunable bottles

Non rinse Will not affect beer flavour Can be used for soak baths

Kettles Fermenting vessels Conditioning tanks Bright Beer Tanks Packaging plant Filter mains Pipework Returnable containers Retunable bottles Can be used in soak bath

Peracetic acid

and surface activity.

There are several types of sterilising / disinfectant

Dosage rate

0.25 – 2.0% depending on application

0.25% - 4.0%

1-4% Depending upon degree of soiling

0.3-2% depending on application

breaks down to water and oxygen, so can be left without rinsing. We highly recommend to use this product at the

agents however most are not suitable for the brewing

final stage of any cleaning regime, it is highly effective,

process as some are toxic, corrosive or could taint the

safe at working strength and will not affect beer flavour.

beer. Hence here at Murphy’s we have a specific range.

Some breweries rely on heat from hot water or steam

Peracetic acid is also ideal for soaking small items overnight or beer mains and hoses may be filled after

to achieve sterilisation and can be effective as long as the

cleaning. Peracetic acid under these circumstances must

temperature is as high as 90 °C for at least 15 minutes.

be drained off. Large vessels and plants can be treated

A chemical disinfectant which is suitable for the brewing process from the Murphy’s range is, as discussed

using a spray ball or a fog gun.

For areas more prone to contamination such nozzle

earlier, Antiformin S, although its primary purpose is a

endings, keg filling heads, valves and sample taps to

detergent due to its caustic soda content it also contains

ensure that their surfaces are microbiologically clean a

chloride which can be used as a fantastic biocide.

quaternary ammonium compounds spray can be used

Please be aware that Antiformin S can lose its effectiveness in the presence of organic matter or at high temperatures, therefore the correct dosage rate of

such as Ensure this product has propyl Alcohol to give rapid drying.

In preparation for the brewing process to start over

the product should be used at temperatures no higher

again, an inspection and approval procedure should be

than 50°C. This product can leave a taint if not rinsed off

in place. This can be done by checking visually, it’s quite

thoroughly.

common for a brewer to invest in an inspection torch, by

Stericleanse can also be used as a disinfectant at really high temperatures of 90 °C for at least 15 minutes,

smell or touch (check if it squeaks).

Another method is to use a bioluminescence device,

this product must be rinsed off. In this case it is the

Murphy’s can supply a hygiene system sure II which

temperature that acts as the sterilant.

monitors the presence of ATP, this is the energy molecule

After the final rinsing stage, a terminal sterilant can be applied for example, Murphy’s Peracetic Acid which

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June 2019

found in all living and once-living things, making it a perfect indicator for cleanliness. u

Brewers Journal

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s e c to r

brewery

H ygiene

Strive for perfection Maintaining excellent levels of brewery hygiene is of upmost importance, and you should consider your chemical supplier as part of your team, says Peter Thorman, UK sales manager for brewery and beverage at Holchem.

by Peter Thorman

S

ome things never change and for us, that means helping breweries produce the perfect pint on a constant basis with high level effective hygiene regimes. We all know this is at the heart of a brewery’s business

whatever the size and it remains an ongoing objective. We are working with our customers in the sector, from small scale start up breweries to large ones, to ensure hygiene standards are understood and implemented and we also advising more and more on the stringent regulations that need to be implemented throughout production.

An ongoing issue is contaminants in small numbers that become a bigger problem during the production process as well as cleaning and disinfecting that helps deliver a high-quality beer, deliver-ing customer satisfaction and avoiding the potential for loss of revenue

Where next?

We advise on the correct cleaning chemicals and sanitising chemicals to use bearing in mind that no two breweries are the same. Holchem products that are being used in breweries includes Chlorpress Foam fast dispersing when rinsed, reducing rinse times and the volume of water used. It is P Free and provides an environmentally responsible approach to effluent discharge using replacements for Phosphorous derived chemical scale control agents.

Traditionally foam detergents use Sodium hydroxide as a source of alkalinity; however, Chlorpress is based on Potassium hydroxide which produces soluble saponification products that are easier to rinse from surfaces. It also has improved emulsification which reduces the amount of manual action required. In factory trials Chlorpress Foam was found to reduce rinse down times by around 25-50%* compared to a traditional long cling foam.

Express Foam is our new generation alkaline Express Foam cleaner, designed for use in Open Plant Cleaning.

Express Foam is a long cling foam product for extended contact of detergent with soiling but is fast dispersing when rinsed; this reduces rinse time, and reduced water consumption*. In brewery use, Express Foam breaks down under wellington boots and dissolves easily in rinse water, thus saving rinse time and rinse water.

if a substandard pint is served. In the brewhouse the

Consistency is key

main areas of concern are the deposits of protein/tannin/ sugars, with caustic based detergents the best method to combat this type of soiling.

In Fermenting vessels protein/tannin deposits can cause issues, sometimes combined with beer-stone.

Once Beerstone is formed this can be removed by using

B

rewers should include their hygiene solutions supplier as an extension of their team, and work hand in hand to ensure the correct cleaning and

the correct caustic-sequestrant blend or the correct

sanitising chemicals are used to achieve the highest level

acidic detergent. The majority of maturation tanks are

of plant hygiene.

relatively easy to clean, however beerstone can very

Consistency is key, and one of the keys ways that this

occasionally be an issue. The main potential issue in

can be achieved is through the implementa-tion of a

kegs & casks are organic deposits left due to storage

stringent hygiene plan in conjunction with the supplier

conditions between emptying & returning to the brewery.

of hygiene solutions. A bespoke approach has to be

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June 2019

Brewers Journal

brewery

taken and this is backed up more and more with regular visits ensuring that our advice and support is constantly

H ygiene

s e c to r

requirements.

This is then backed up with regular visits by our

monitored and tweaked. We also advise on the correct

dedicated technical team to deliver the required advice

cleaning methodology audits and Cleaning In Place

and support to help achieve the highest level of pant

audits are carried out.”

hygiene. Fundamental to the success of the whole

Marston's Brewery

cleaning and hygiene regime is our understanding of what Marston’s is trying to achieve an ensuring that the whole operation is maintained from a plant hygiene point

T

of view. Some of the investigative work carried out by our

he challenge to Marston’s for ongoing success is

team has spring boarded continuous improvement on the

to achieve consistency for each product.

site.

As production on the site increased Marston’s

Hector MacDonald, quality manager at Marston’s,

needs increased and, as such, it started working with

explained: “Good plant hygiene is fundamental to

Holchem to help ensure the quality of the final product.

producing a good quality product. Holchem understand

We have worked with Marston’s across its five breweries

what we are trying to manage and are very keen to help

for over 16 years to help achieve the perfect pint time

us deliver that. They are very good at resolving problems

after time. Our teams ensure that the correct cleaning

in an efficient and speedy manner. They are also very

and sanitising chemicals are used to meet the ongoing

good at anticipating potential glitches.” u

brewersjournal.info

June 2019

59

s e c to r

brewery

H ygiene

Look after your lines More and more breweries are seeking a direct route to market through their own taprooms and bars. And with that, they should know that maintaining beer lines is crucial to success, according to Jeff Singer, commercial manager at Beer Piper.

Seven Bro7hers, to ensure that they maintain the amazing quality of their beers, as well as reducing waste and saving money at the same time.

Craft brewers spend months or even years perfecting their beers, but when they move into micro pubs or taprooms, and serve their beers on draught, there are some important lessons to be learnt to ensure that the quality is always maintained for their discerning and very savvy customers. The time and passion that brewers put

by Jeff Singer

B

ritain’s craft beer scene is absolutely

in to deliver quality, freshness and flavour can be ruined in seconds by a draught system that is not properly maintained.

booming, and the recent revolution has

False economy

injected some much needed passion and pizzazz into the beer industry, bringing aboard a whole new generation of younger

drinkers who are enthusiastically seeking out new and exciting brands and brews.

A recent report by the Society of Independent Brewers found that British independent brewers brewed more

I

t’s imperative that these passionate brewers look into fundamental aspects of the business, such as line cleaning and hygiene.

In many cases, craft beer owners and bar managers

beer last year compared to 2017, and British craft beer

opt for cheap line cleaner. This is a false economy, and

helped boost the overall beer market which saw growth

pubs and bars end up using more to get the correct

of 2.6% in 2018 - the biggest increase for 45 years.

dilution and even then it does not do a sufficient job

It also found that savvy brewers are seeking new markets, new customers and opening their own routes

compared to a high quality cleaner They also forget to clean the couplers and cleaning

to market with tap rooms and craft beer bars - which is

sockets, and this is an essential part of any hygiene

great news for beer fans after many years of pub closures.

program.

According to CAMRA, there were 2,000 breweries in the

Lastly, there is a common misconception that placing

UK in 2018 - the highest number on record since the

the nozzles in soda water at the end of the night will clean

1930’s.

them and kill bacteria. Soda water actually harbours more

It’s so exciting to watch the successful British craft brewers go from strength to strength, and it’s also great to see the pub landscape being revitalised with these

bacteria than still water, so we always recommend that bar managers use Sanitabs for this job.

If effective line cleaning and hygiene standards are

exciting new bars and micro pubs that showcase the very

not met, a huge build up of yeast in the fobs and beer

best in craft brewing.

lines will almost definitely result in poor quality beer. This

And, at a time when traditional pubs are closing,

can be disastrous, especially for craft beer producers

its great to see a new raft of beer aficionados being

that have spent months or even years perfecting their

welcomed into the sector.

products.

We have been working with several British craft beer breweries recently, including BrewDog and Manchester’s

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June 2019

If these problems are not rectified in a timely manner, it could even result in the lines not being able to be

Brewers Journal

brewery

restored at all - and replacing them can cost thousands.

Additionally, at a time where consumer passion for

H ygiene

s e c to r

managers to access real time data as and when they need to.

In our experience, craft beer founders tend to be tech

excellent beer has been restored, it’s imperative that standards are always high, or else customers will simply

savvy, so a system that operates using the latest in cloud-

not return for more.

based technology is always a winner.

Bar managers and beer brand owners are guaranteed

What now?

a quality clean due to the advanced technology that will accurately dose chemicals, soak, pulse and then flush

W

all lines. There is no cutting corners, if you try to stop the

e recommend that bar managers and craft

program or ‘buck’ the system it will be reported on the

beer owners use top quality products for

back office reports (which can now be accessed via a

cleaning, and train their staff members

mobile phone app, that uses cloud based tech).

As the chemicals bottle sits inside the unit, you are not

correctly and to a high standard.

In fact, new staff members should almost always be trained by experts and not current employees, as bad

handling hazardous chemicals evert time, only when you change the bottle when empty.

Additionally, If you use the system to save the beer

or lazy habits can be passed on. It’s important to install a passion for hygiene throughout the team, as it will make a

in the line, you can expect at least a 70% reduction

huge difference to daily operations.

in wastage. If you want to use it purely as a cleaning

Our BP4 machine offers the very latest in advanced

machine it is hassle free and extremely easy to use.

Using Beer Piper will cut costs, cut staff wages,

technology, which ensures the beer lines are cleaned at regular intervals with environmentally-friendly chemicals.

save beer and use less chemicals and water. And,

Our technology also logs when and who cleans the lines,

most importantly for your customers, you will serve a

and it will soon be updated with cloud-based tech and

consistently top quality pint and preserve the taste and

a mobile app, allowing craft beer brewers and their bar

passion that you have no doubt persevered to produce. u

g • Prov i

Over

n io

Years

Me

v

80

Reliab ng le di

And Ser

in ic

ta Filtra t

Metafilter servicing, supply of spare parts, on-site training, UK and worldwide service.

023 8027 9969 www.stella-meta.com

Restoring the clarity to your filtration system

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brewery

H ygiene

Isn’t it about time you had your filtration equipment serviced?

Improvement in throughput, beer and filtrate quality are all benefits from the implementation and service of filtration technology, explains Mike Doel, director at Stella-Meta.

moving parts, making them particularly hardy and able to last a very long time. Their outstanding reliability and performance over a long operational life means that there are many older installations still providing a valuable filtration service today.

The longevity of these installations means that they are often capably performing long after the engineers

by mike doel

S

responsible for their operation and maintenance have left the working environment. The result is that the valuable

tella-Meta is a highly skilled supplier

knowledge and experience relating to these systems has

of spares and servicing for Stellar and

been lost within many factories that still have Metafilters.

Meta filtration systems which incorporate Metafilters.

As the only company in the world

In such situations, the company’s knowledge and experience together with a comprehensive spares inventory, servicing skills and training package can help

specialising in Metafilter spares, servicing and training

to improve the performance of these filters for many years

and its dedicated and highly trained staff operate not only

to come. During the service any problems of Metaring

within the UK, but also worldwide. Its activities cover a

orientation, candle tensioning, damaged Metarings or the

wide range of industries which include water filtration,

use of an incorrect pump flow rate can be identified and

beverages, oils, pharmaceuticals and chemicals.

addressed.

The pressure pre-coat filters with candle elements are

Other examples of filter issues resolved by Stella-

designed to provide rigid and robust support for the filter

Meta’s engineers include the over-use of filter media;

media. They comprise a core of specialist Meta candles

turbulence in formation of the filter bed; damaged, poorly

which include the highly toleranced Metarings.

maintained or missing candles; and the use of incorrect

Made from stainless steel, these candles have no

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June 2019

replacement parts. Non-genuine parts can often lead to

Brewers Journal

brewery

H ygiene

s e c to r

Meta filter and candle technology

filter failure/reduced output.

Onsite training can be provided during the service visit to ensure that correct maintenance and usage continue long after the engineer has left. The specialist equipment required to provide a complete service of the candles, as used by the engineer, is also available for purchase - as well as full training in its use.

Stella-Meta understands that not every business is the same and can tailor its training and servicing around individual requirements, production schedules, annual volumetric throughput or public liability insurance inspections.

Among its customers to enjoy significant benefits as a result of Metafilter servicing is Britain’s oldest brewer, Shepherd Neame. The filtration service performed by Stella-Meta at the company’s brewery at Faversham in Kent has delivered sparkling results, showing a major improvement in production throughput. Regular servicing will also help maintain beer and filtrate quality and reduce unplanned maintenance costs.

"We have seen a major improvement in production throughput, and it won’t be long before we enlist the services of Stella-Meta once more. Aside from the improvement in throughput, servicing maintains beer and filtrate quality, and reduces unplanned maintenance costs,” says Jean Timmons, senior brewer at Shepherd Neame. u

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63

S c i e n c e

T orref i ed

Ingred i ents

Get a head start with Torrefied Ingredients Torrefied ingredients give a real boost to head retention. They also help you acheive other attributes too, explains Carl Heron from Crisp Malting Group.

by CARL HERON

T

oo much froth and drinkers are being short-changed in terms of beer in their pint glasses. On the other hand, flat beer served right to the brim and drinkers are being short-changed in terms of beer quality.

Yes, licensees play a big role in the condition of beer

they serve. However, it is up to the brewer to make sure pubs have fantastic product to start with. Inherently good and consistent head retention is one of the key measures of that quality.

First impressions count. Improving the head retention of your beers will give drinkers all the right visual cues. As they sip, leaving gorgeous lacing – one of the trade marks of excellent quality – down the side of the glass, chances are, they’ll be back at the bar for more.

So how can the subtle tweaking of recipes support your endeavours to beget beautiful looking and tasting pints?

The inclusion of torrefied cereals can make all the difference.

Torrefied ingredients give a real boost to head retention. They can also help you achieve other attributes.

For example, if you are looking to lighten the colour, gain a crisper finish, provide a smoother, creamier mouthfeel, or add body, there is a torrefied cereal that will deliver for you.

Crisp’s torrefication techniques ensure the starchy endosperm is gelatinised, which means the cereal doesn’t need to be pre-cooked before it is used in your mash tun.

Additionally, all our torrefied cereals are flaked, so you don’t need to mill them.

It’s easy to experiment with these ingredients in new products, and once you feel confident with them, to add into the brews of your long-standing brands. Here’s to more brewers getting a head start with quality, not least with head retention. u

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T orref i ed

TORREFIED WHEAT Torrefied wheat has long been used by brewers up and down the country to provide additional head potential on all beer styles. The higher molecular weight proteins and glycoproteins are head positive and also promote mouthfeel.

It is especially useful when base malts are particularly low in nitrogen/ protein.

Flavours: Slight grain Beer Styles: All styles using UK base malt Particular Benefits: Head retention Usage Rate: 10% Max

FLAKED TORREFIED BARLEY Flaked torrefied barley consists of barley grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm. Adding it promotes head retention and adds body to the finished beer. Its flavour is slightly stronger than its wheat counterpart.

It doesn’t require milling before being added to the mash, and retains its husk so can be used as an alternative to wheat in beers where the recipe already has a lot of huskless grains.

Flavours: Slightly harsher flavour/ bite than Torrefied Wheat Beer Styles: All styles using UK base malt Particular Benefits: Improved head retention and for stouts, an added bite Usage Rate: 10% Max

FLAKED TORREFIED MAIZE Flaked torrefied maize consists of maize grits that have been micronized at high temperatures which bursts open the starches and gelatinises the grain. It lightens wort and can add a unique cornflake-like sweetness to beers. All Crisp maize is GM free.

brewersjournal.info

Ingred i ents

S c i e n c e

Flavours: Cornflakes, corn Beer Styles: Continental lagers, prohibition lager Particular Benefits: Lightened colour and body, reduced chill haze Usage Rate: Up to 25%

FLAKED TORREFIED RICE Flaked torrefied rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort colour, reduces protein levels and imparts a characteristic dryness to finished beers.

Rice has low gluten so can be used for crafting low gluten products.

Flavour: Dryness and crisp finish Beer Styles: Light lagers Particular Benefits: Lightened colour and drier, crisper finish Usage Rate: Up to 25%

FLAKED TORREFIED OATS Flaked torrefied oats consist of husked oat grains that have been cooked at high temperature in our Cabot cooker, resulting in gelatinisation of the starchy endosperm, and then flaked. They will give a smooth, creamy mouthfeel to finished beers.

The presence of oat husk can assist with wort separation, especially if the grist contains naked grains such as malted rye, naked oat malt or wheat malt.

Flavours: Sweet creaminess Beer Styles: Stouts, NEIPAs Particular Benefits: Smooth, silky mouthfeel Usage Rate: Up to 25%

June 2019

65

DePal

Can & bottle De-Palletiser

A quality build for quality packaging Our new standalone can & bottle de-palletiser is designed to utilise a small footprint whilst providing the ability to run productions of up to 24,000 units per hour. Our de-palletiser range offer the flexibility of easily and quickly, changing between can or bottle sizes without causing long delays on production.

Our stand-alone de-palletiser is also designed to be a plug and play system that can be easily incorporated in to any existing line.

Standard De-Palletiser comes with; •

Fully automated lift and sweep for both cans and bottles.

•

Can be integrated into any existing line.

•

Accommodate most pallet sizes.

•

Configured to meet your requirements.

•

Fully CE certification.

•

Available in single or three phase power options

•

Speeds upto 24,000 units per hour.

•

Automated layer removal.

• •

•

4.3” User friendly touchscreen control.

Can accommodate all can and bottle sizes with simple sensor adjustment.

SEW motors and inverters for speed and accuracy.

Complete safety and interlock system.

Overall dimensions 3.6m (Height) x 2.3m x 2.1m.

Choice of colour and branding.

• •

Layer catchment module with bin.

Working operator platform.

• • •

Additional options •

Twist and rinse module to suit other can or bottle sizes.

•

Date coder.

For more information call 0113 287 0081 or enquiries@mdengineers.co.uk

MD Canning Solutions is a division of MD Engineering Solutions Ltd

Unit B11 Whitwood Enterprise Park, Whitwood Lane, Castleford WF10 5PX www.mdengineers.co.uk Email: enquiries@mdengineers.co.uk Tel: 0113 287 0081

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Yeast Genomics In this series, Back to Basics 2, Tim O’ Rourke, director of the Brilliant Beer Company, is covering the whole brewing process starting from barley, right up to bright beer. It is aimed at anyone with an interest in practical brewing and brewing science, but it has a particular focus for students preparing to sit exams. In this instalment, he looks at yeast genomics.

are polyphyletic which means that they have evolved from more than one common evolutionary ancestor or ancestral group.

Ale yeast, Saccharomyces cerevisiae

Y

east has two methods of reproduction, the first and main method is through asexual reproduction or Mitosis also known as budding. (See figure 2A,

overleaf)

by Tim O'Rourke

I

The yeast makes a complete copy of the genetic material and this in conjunction with some cytoplasm, mitochondria and vacuole passes into the growing bud

t is believed that yeast originated in China some

to make a completely new cell. Once the new bud has

400 million years ago1around the time of the

reached a certain size it can then start budding. This is

development of flowering (fruiting) plants. Around

a very effective way of rapidly colonising a good growth

100 million years ago there was a dramatic increase

media such as wort.

in the amount of genetic material (genome

In mitosis each new cell is a clone of its parents with

duplication) which was crucial to increasing genetic

very little genetic variation except from mutations or DNA

variability producing a proliferation of yeast species which

transcription errors.

were able to adapt rapidly to colonise new environments (see Figure 1, overleaf)) Yeast strains in Brewing (Saccharomyces cerevisiae)

The other method is sexual reproduction (meiosis) with the formation of spores which results in generating greater genetic variation. S. cerevisiae has 16 separate

have been “domesticated� (adapted to brewing

chromosomes and wild yeast strains exist in two forms

environment) and are more diverse than wine yeast and

with a single set of chromosomes (haploid state) and

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duplicate sets of chromosomes (diploid state).

Sexual reproduction (meiosis) only occurs between

Figure 1. Phylogeny of S. cerevisiae Top-Fermenting Beer Strains Based on Whole-Genome Sequences2

haploid cells of opposite attraction denoted by a & α. The cells produce pheromones which signal the presence of both mating types and produce a growth projection

to “domestication” of brewing. Brewing strains of yeast,

towards the opposite cell in a process called “shmoo”

Saccharomyces sp., have been selected over thousands

(a fictional comic character created by Al Capp in the

of years to take up glucose and producing higher levels

late 1940s, for his comic strip Lil’ Abner) before fusing to

of alcohol in fermentations and have acclimatised to

produce a diploid cell with genes from both partners.

the constant conditions (a form of “domestication”). As

These new cells can bud or under adverse conditions

a result, they have evolved from the wild yeast species

produce four haploid spores which can be released when

to produce Saccharomyces cerevisiae, a new strain

conditions become more favourable. Although the spores

particularly adapted to the more stable environment

are haploid during meiosis there is a mixing up of genetic

found in brewers’ wort and these varieties would no

material producing unique cells and increasing the

longer grow in the wild.

genetic variability (see Figures 3 & 4 opposit).

There is an evolutionary disadvantage in having a large genome since it requires a lot energy to maintain,

This has resulted in several changes from their “wild” ancestors.

The main sugar encountered in the nature is sucrose

hence over time yeast have specialised and deleted

(a combination of glucose & fructose) but in wort the main

unnecessary genes which is an important part on its path

sugars are maltose and maltotriose. Brewing strains of

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Figure 2A: Asexual Reproduction in Yeast (Mitosis)

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Figure 2B Yeast can bud (undergo mitosis) as either the haploid or diploid cells, this usually occurs under high stress conditions to produce stable spores.

Figure 3: Sexual Reproduction (mating) in yeast

Figure 4: Shmoo from Al Capp cartoon

yeast have adapted by producing a series of genes not

strains found in UK and USA and Beer 2 which are

only to take up maltose and maltotriose but to be able to

commonly found in the rest of Europe. This has resulted

metabolise it within the cell.

a huge range of ale yeast adapted to each brewery’s

On occasion through changes and mutations yeast can lose this facility to use the malt sugars producing

fermentation conditions.

Also due to gene redundancy brewing yeast has lost

lower attenuations. There is a species Saccharomycodes

or duplicated different genes and now has a complex

ludwigii which cannot metabolise maltose and

genome which is often polyploid (having more than 2 sets

maltotriose and can be used in the preparation of low

of chromosomes) or aneuploid (having an abnormal or

alcohol beers.

uneven number of chromosomes) which makes sexual

Brewing strains have lost the gene found in wild yeast strains often described as the POF genes made up of PAD1, phenylacrylic acid decarboxylase and/or FDC1,

reproduction more difficult and most brewing stains do not naturally reproduce sexually.

In 1487 Duke Albert IV passed the Reinheitsgebot

ferulic acid decarboxylase, which governs the conversion

(Germany Purity Law) governing the ingredients

of ferulic acid from the barley cell wall into 4 vinyl guaiacol

which could be used in brewing in Munich and this

(4VG), which gives beer a clove phenolic flavour. Many ale

was extended to the whole of Bavaria in 1516. As well

and all lager yeast strains have been selected to exclude

as the ingredients it later restricted brewing to the

this gene, but it is still present in yeast strains producing

months of November through to March which are cold

wheat beer and certain Belgium beer styles.

seasons in Germany and this led to specific beer styles

Domestication has led to two distinct clades (figure 1) know as Beer 1 which principally comprises yeast

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Lager yeast, Saccharomyces pastorianus

Europe in the caravan of Marco Polo down the Silk Road when he was exploring and opening up China and the Mongol Empire to trade.

The first isolate of S.eubayanus was discovered in

A

consequence of the change to cooler

Patagonia by Diago Libkin in 2011 who speculated that

fermentation temperature was to disfavour

the yeast may have found its way to Europe in wood

traditional ale yeast which are poorly adapted to

barrels following the discoveries by Magellan when

thrive in cold conditions, giving an opportunity for a new

circumnavigating the world. This yeast has a 99.56%

strain of yeast Saccharomyces pastorianus or lager yeast

correlation with the non S.cerevisiae genetic content of

to evolve. It is known that lager yeast has a larger genome

S.pastorianus S.eubayanus has also been discovered in North

than ale yeast (Saccharomyces cerevisiae) but for a long

America by Peris and Hittinger in 2014 and it has been

time the source of the extra DNA was not known.

speculated that Christopher Columbus was the unwitting

In 2011 Dr Diego Libkind found a new yeast species Saccharomyces eubayanus, which grows in temperate

carrier of this yeast from the New World to Europe

forests in Patagonia on Nothofagus Beech Trees which

and this yeast shows a 99.79% correlation with the non

closely matched the non-cerevisiae genetic component

S.cerevisiae genetic content of S.pastorianus S.eubayanus has also be isolated in New Zealand, by

in Lager yeast. Since then species of S.eubayanus has

Gayevskiy and Goddard 2016.

been found in North America (Peris and Hittinger 2014)

Even though these stories are very romantic and no

and China (Bai and Bing et al. 2014). But so far, no isolates

species of S.eubayanus have yet been found in Europe, it

of S. eubayanus have been found in Europe.

It is now believed that Lager yeast is a natural hybrid

seems most likely that a local strain was involved which

between Saccharomyces cerevisiae and Saccharomyces

either remains to be isolated or which has subsequently

eubayanus to produce a new species Saccharomyces

died out.

Hybridisation of yeast is quite common and successful,

pastorianus which can successively grow and ferment at

Professor Chris Hittinger and colleagues at University of

lower temperature and is only found in wort and beer.

Table 1: the growth of different yeast strains at different temeratures Temperature oC Yeast Strain

4

8

13

16

20

25

30

37

S. cerevisiae

No growth

No growth

5

6

6

6

6

6

S. eubayanus

3

5

6

6

6

6

6

No growth

S. pastorianus

3

4

6

6

6

6

6

No growth

Legend 0 is no growth up to 6 maximum growth

Since Brewing yeast species do not readily sporulate

Wisconsin-Madison have discovered a quick and efficient

and do not easily travel between different locations,

way to fuse different strains of yeast to make hybrids

except mainly in the stomach of insects, this leaves an

similar to the lager beer hybrid. (See figures 5 and 6, right)

intriguing question as to how S. eubayanus found its way

Lager yeast hybridisation produced two distinct

to Europe and into a German Lager cellar in the 16th

strains, Group 1 - Saaz and Group II - Frohberg, named

Century to form a hybrid with S. cerevisiae.

after the areas in which they were isolated. Saaz has

This has resulted in several theories to explain how

greater capacity to grow at low temperatures but is less

hybridisation could occur and how S eubayanus found

efficient at attenuation compared with Frohberg strains,

its way into a Munich beer cellar. Some of the more

this is partly due to their poorer utilisation of maltose and

entertaining

maltotriose, which comprise 45–65% and 16–26% of all

Ideas based on the current distribution of S.eubayanus

available sugars respectively. Frohberg also produces higher esters, making it the dominant ancestor of most

include: The genome from S.eubayanus from Tibet (Feng-Yan Bai & Jian Bing 2014) shows the best correlation with

modern Lager strains.

S. Eubayanus has been adopted by many Argentinian

the non S.cerevisiae genetic content of S.pastorianus at

Brewers to produce new styles of beer, with Heineken

99.82% and it is possible that it may have found its way to

producing a range of “Wild Lagers” using isolates from

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Figure 5: S. Eubayanus was first isolated from Nothofagus, also known as the southern beeches, found in temerate areas of Patagonia Credit: Diego Libkind, Institute for Biodiversity and Environment Research, Bariloche, Argentina

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Figure 6: Larger yeast hybridisation produced two distinct strains. Group I - Saaz and Group II - Frohberg, named for areas in which they were isolated. Each strain has a different ratio of S. Eubayanus and S. Cerevisae, suggesting that they were the result of separate hybridisation events

Figure 7: Current geographical distribution of S.eubayanus populations Patagonia, Tibet, and North America.

S. eubayanus is a wild yeast which has not been

Lager yeast (S.pastorianus) only thrives in fermentation and has been selected to express the useful genes

domesticated for its brewing property and produces

from both its parent hybrids. Since it is a relatively recent

a distinctive beer. It still has the POF genes and all the

species (around 500 years) and natural selection was

beers have a clove/phenolic (4-Vinyl guaiacol) aromas

largely suspended following the adoption of pure culture

and the yeast is not efficient at fully metabolizing maltose

and yeast propagation 100 years ago, there has been

and particularly maltotriose giving poorer attenuated

little time for selection and lager yeast show little genetic

beers.

variation when compared with the large range of Ale

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Table 2 Comparison between characteristics of Ale yeast and Lager yeast Ale yeast

Lager yeast

Saccharomyces cerevisiae

Saccharomyces pastorianus

Size of genome

1

1.5

Flocculation characteristics

Top cropping

Bottom cropping

Yeast separation

Skimmed from top of fermenter

Cropped from bottom of the fermenter

Maximum growth temp C

370 C

340C

Growth below 5 C

Limited/poor

Some growth

Typical fermentation temperatures used

180 to 230 C

100 to 140 C

Figure 8 “Wild” Lager brewed with S.eubayanus. (reproduced with kind permission from Heineken)

Typical duration of fermentation days

3 days

7 days

yeasts.

Fermentation flavours

High Fruity/ Esters

Lower ester profile

Fining action (isinglass)

Good

Poor

Melibiose utilization

None

Good

S. pastorianus

3

4

The effects of adding genetic material creates differences between Ale and Lager yeasts, principally in regard to temperature tolerance and the ability to utilize different sugars.

At present many new beers are hop forward, using hop aroma character to differentiate between different brands.

Novel yeast and bacteria strains can be used to provide

such as Wickerhamomyces anomalus: which is a

additional complexity to beer flavour and produce a new

prolific producer of ethyl acetate, ethyl propanoate,

range of textures and flavours in beer.

phenyl ethanol, and 2-phenylethyl acetate (fruity

u S. eubayanus has been adopted as a brewing yeast

aroma) and Torulaspora delbrueckii: which produces

by many brewers in the South America and at least one

of 2-phenylethanol and amyl alcohols (fruity and floral

international Brewer has found it sufficiently interesting to

aroma)

produce limited edition of “Wild” Lager (figures 8) u Dekkera/Brettanomyces has long been used to give

As well as natural strains of “wild” yeast which could be pitched directly to produce novel beers, there has

the unique character to speciality Belgium beers, and

been considerable research into producing genetically

was traditionally used to provide secondary fermentation

modified (GMO) yeast strains the most interesting

(conditioning) to cask beer. More recently Brett. has

examples include:

been used more widely to produce novel flavours often

u The first genetic recombination carried out on

described as “sweaty horse blanket” or “farm yard” in a

brewing yeast was in 1995 at BRi when the STA2 gene

range of craft beers.

which encodes for extracellular glucoamylase, an

u There is a renewed interest in producing low and

enzyme which breaks down dextrins to produce a more

no alcohol beers and this can be partially achieved by

fermentable wort and lower final gravity, was introduced

using a number of yeast species which have which have

to ale yeast,. The gene is available in a wild yeast of

limited ability to utilise some or all of the wort sugars for

S.cerevisiae (var. diastaticus) and the new ale strain was

example Saccharomycodes ludwigii: has limited activity

able to directly ferment low carbohydrate or “lite” beer

to metabolise maltose and maltotriose; Torulaspora

without the usual addition of Amyloglucosidase.

delbrueckii: cannot ferment maltose and maltotriose;

u A major off flavour particularly in Lagers is diacetyl

Zigosaccharomyces rouxii: has limited ability to

which occurs during fermentation by the chemical

metabolise maltose; and Pichia kluyveri: which has limited

breakdown of alpha acetolacate an oxyacid produced

ability to ferment glucose.

as a by-product of protein synthesis. Once produced,

u Esters are usually recognized as one of the major

diacetyl is readily reduced by yeast to recycle NADH to

flavour components produced by yeast and there are

NAD to the less flavour active compounds acetoin & 2,3

several yeast strains capable of high ester production

butanediol. An enzyme alpha acetolacate decarboxylase

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(ALDC) can reduce acetolacate to acetoin directly, thus

Saccharomyces cerevisiae with and Saccharomyces

bypassing the much more flavour active diacetyl. This

eubayanus to produce the new species Saccharomyces

gene has been transferred from a genetically modified

pastorianus, Lager yeast.

species of Bacillus subtilis subspecies brevis to provide

Acknowledgement: I would like to thank Professor Chris Todd Hittinger from the University of Winsconsin-Madison,

this ability in brewing yeast.

Genetic engineering involves introducing extraneous

Dr Diego Libkind from the National University of Comahue

genes from other species and has been extensively

and Dr. Niels Kuijpers from Heineken and Heineken Brewers

applied in agriculture particularly to the major cereal

for permission to reproduce the photograph of Wild Lager.

crops used to feed the world. However, there is considerable consumer resistance against using

Citations & further reading

genetically modified products in brewing due to fears over possible health risks and environmental impact.

There are no published accounts of genetically modified yeast being used in commercial brewing.

1 Shen XX, Opulente DA, Kominek J, Zhou X, Steenwyk JL, Buh KV, Haase MAB, Wisecaver JH, Wang M, Doering

An alternative approach suggested by Hittinger is

DT, Boudouris JT, Schneider RM, Langdon QK, Ohkuma

yeast hybridization, which occurs naturally and can be

M, Endoh R, Takashima M, Manabe RI, Čadež N, Libkind

used to generate new brewing yeast hybrids from de

D, Rosa CA, DeVirgilio J, Hulfachor AB, Groenewald M,

novo hybridization avoiding GMO.

Kurtzman CP, Hittinger CT, Rokas A- Tempo and Mode

Brewing yeast is exceptionally well adapted to utilise

of Genome Evolution in the Budding Yeast Subphylum

wort sugars and can fully ferment wort in a few days

Cell. 2018 Nov 29;175(6):1533-1545.e20. doi: 10.1016/j.

compared to lambic or sour style beer which usually

cell.2018.10.023. Epub 2018 Nov 8

takes 1 to 2 years to fully develop. Producing hybrids

2 Margarida Gonc¸ alves, Ana Pontes, Pedro Almeida,

may allow the best characteristics of both strains to be

..., Mathias Hutzler, Paula Gonc¸ alves, Jose´ Paulo

included in the one organism delivering the required

Sampaio - Distinct Domestication Trajectories in Top

flavours but retaining the efficiency of the fermentation

Fermenting Beer Yeasts and Wine Yeasts Current Biology

process. A natural example is the hybridisation of

26, 2750–2761, October 24, 2016

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date s

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events 18 July 2019 - 20 July 2019

hawkshead brewery summer festival The Beer Hall, Hawkshead Brewery hawksheadbrewery.co.uk 18 July 2019 - 20 July 2019

kent beer festival Canterbury RFU, Canterbury www.kentbeerfestival.com 25July 2019

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Birmingham Beer Week Various venues, Birmingham birminghambeerweek.uk

8 June 2019 - 15 June 2019

Nottingham Craft Beer Week Various Venues, Nottingham nottinghamcraftbeer.co.uk

25 July 2019

Siren Tap Takeover Tate Modern, London tate.org.uk

12 June 2019

Brewers Lectures Nottingham Canalhouse, Nottingham lectures.brewersjournal.info

6 August - 10 August 2019

great british beer festival Olympia, London gbbf.org.uk

15 June 2019

Beer Day Britain Various venues, UK BeerDayBritain.co.uk

26 September 2019 - 29 September 2019

falcon beer festival The Falcon, Huntingdon falconhuntingdon.co.uk

29 June 2019

summer in the city

October 2019

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ealing beer festival Walpole Park, Ealing ebf.camra.org.uk

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Watershed, Bristol lectures.brewersjournal.info 3 October 2019 - 6 October 2019

indy man beer con Victoria Baths, Manchester www.indymanbeercon.co.uk 28 November 2019

brewers congress One Great George Street, Westminster, London congress.brewersjournal.info

Brewers Journal

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