The Brewers Journal June 2020, iss 5 vol 6

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

JUNE 2020 | VOLUME 6, ISSUE 5 ISSN 2059-6669

DURATION BREWING Beer and belonging in West Acre, Norfolk 12 | REMEMBERING ROGER RYMAN: 1967 - 2020

28 | ZERO CARBON: SUSTAINABLE BREWING

44 | JUBEL: FOCUSING ON FLAVOUR

THANK YOU

W

ould you like me to

ing Awards. The beer would triumph,

bring some beer? I

narrowed down from 133 medal winners,

can bring our Rus-

in the final round of accolades. It was also

sian Imperial Stout.

one of five awards scooped that year.

You could say it’s

the real deal as we originally brewed it in

Modesty was, for me, Roger’s middle

Russia!”

name. Like any respected producer, his name was a guarantee of quality and for

I first spoke to Roger Ryman in early 2017,

any brewer, the chance to collaborate

but didn’t meet him in person until later

with him was a real highlight in the calen-

that year. He kindly agreed to speak at

dar. Both professionally and personally.

our Brewers Lectures event in Bristol and, being a considerate gentleman, he didn’t

I would only meet Roger twice after

want people to go thirsty, either.

Bristol. Once at a party to celebrate

At said event I sheepishly introduced

Derek Prentice’s 50th year in brewing

myself, and pointed out the beers he had

and last November, when he spoke at

generously sorted for our guests to enjoy.

our Brewers Congress in London. Each time he was engaging, inquisitive and

I hadn’t tried the aforementioned 10%

insightful, on occasions where his time

Black Square Imperial Stout until that

was at a premium. You never felt as if he

point but as Roger said, the latest bottling

was going through the motions.

LEADER

of the beer, initially a collaboration with

brewersjournal.info

Moscow’s New Riga Brewery, was one he

His passing, at the young age of 52, has

was “pretty happy with”.

been felt by many. Thanks to his varied incredible creations, he leaves an indel-

Later that day Mike Marcus, owner of

ible mark on the landscape of modern

Manchester’s Chorlton Brewing Compa-

British beer. And we owe it to him to

ny, would arrive.

continue doing our best to sustain that legacy.

I offered him a drink and, upon surveying the selection, there was only one bever-

“For many, craft beer has become some-

age on his mind; Black Square.

thing of a destination. Whether cask is part of that, or if it remains inherently as-

“Going straight for the big guns?” I said.

sociated with traditional pubs, is another question,” he once told me. “Does cask

“Yes, and?” he replied. He knew Black

need to become more a niche, where it’s

Square would be an exemplary example

actively sought after, rather than an ex-

of the style because of who brewed it. Of

pectation? Cask is our national beer style.

course, he wasn’t wrong.

It is one of the pleasures of life in the UK and when it’s gone, it’s gone.”

In 2019, the same beer would go on to win the championship trophy for best

Tim Sheahan, Editor

strong beer at the International Brew-

JUNE 2020

|

3

JUNE 2020

CONTENTS

Remembering Roger Ryman John Keeling, former head brewer of Fuller’s, remembers his fellow brewer.

12

Comment | Re-opening your cellar and bar Jeff Piper, commercial director at Beer Piper, outlines the steps you should take.

14

Meet The Brewer | Duration Brewing Miranda Hudson and Bates, co-founders of Norfolk’s Duration Brewing, on their story so far.

17

Advertorial | British Glass British Glass, the representative body for the UK industry, looks at how glass can elevate your brewing business.

26

Sustainability | Towards zero carbon Tim O’ Rourke, founder of The Brilliant Beer Company, looks at the move towards zero carbon – saving the planet one grain at a time.

28

Focus | Finding flavour We speak to Jesse Wilson, co-founder of Jubel, about fruit-flavoured beers and how you can market them.

44

Case Study | Tempest Brewery Tempest Brewery’s investment in a canning line, supplied by Enterprise Tondelli, and the ways it has broadened its routes to market.

50

Science | Molecular biological detection A new simple solution for molecular biological detection that is claimed to be simpler and faster than agarose gel.

52

50 Tempest Brewery

How the brewery’s new canning line is enabling the brewery to reach more customers than ever before.

4

|

JUNE 2020

BREWERS JOURNAL

17 Duration Brewing

How Miranda Hudson and cofounder Bates are making beers that belong in West Acre, Norfolk.

CONTACTS Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

07 Carlsberg UK and Marston’s merge

Carlsberg UK and Marston’s have merged to form a new business, Carlsberg Marston’s Brewing Company, which they say creates “a best in class, brand-led UK brewer of scale”.

44 Jubel Beer

Jubel Beer co-founder Jesse Wilson talks flavour and ‘bottling extreme joy’.

brewersjournal.info

SUBSCRIPTIONS The Brewers Journal is a published 10 times a year and mailed every February, March, April, May, June, July, September, October, November and December. Subscriptions can be purchased for 10 issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@ rebymedia.com

UK & IRELAND £29 INTERNATIONAL £49 The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification.

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

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal ISSN 2059-6650 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.

JUNE 2020

|

5

Manufacturers of the finest Pale Ale, Crystal and Roasted Malts All Malts delivered ON TIME to your specification, crushed or whole Main products include: Maris Otter, Pearl, Propino, Planet and Golden Promise Ale Malts together with the complete range of Speciality Crystal and Roasted Malts including Wheat, Rye and Oat products

Thomas Fawcett & Sons Limited Eastfield Lane, Castleford, West Yorkshire, WF10 4LE www.fawcett-maltsters.co.uk sales@fawcett-maltsters.co.uk +44 (0)1977552460/90

Process Cooling Solutions

for Brewing and Distillation All Brewing and Distilling processes benefit from energy efficient heat transfer. Talk to us and find out how our process cooling fluids could help increase productivity, reduce maintenance and lower operating costs.

Brewdog, Diageo and William Grant & Sons are just a few of our customers already enjoying the benefits.

tel: 01792 586800 www.hydratech.co.uk

CARLSBERG UK AND MARSTON’S MERGE

MANCHESTER UNION BREWERY CROWDFUNDS

C

unique beer, the forced closure of all

Manchester Union Brewery has launched a crowdfunding campaign to aid its transition from keg to can.

The lager brewery has kicked-off ‘Together We Can’ in a bid to raise £80,000 and enable it to move its business into commercial retail this month.

After a successful first year of trade, supplying over 30 bars and restaurants around Manchester with kegs of its

arlsberg UK and Marston’s have merged to form a new business,

bars and restaurants as a result of the

Carlsberg Marston’s Brewing Company, which they say creates “a

coronavirus pandemic put an end to the

best in class, brand-led UK brewer of scale”.

brewery’s existing trade overnight.

The Danish business, through the partnership, will own 60% of the

Launching its crowdfunding campaign,

new group while Marston’s will hold 40% and also receive a cash

the brewery hopes to raise £40,000 in its

payment up to the value of £273m.

first round of crowdfunding to cover the

The deal values the Marston’s Brewing Business at up to £580 million (13.0x adj.

cost of bulk orders for the necessary pro-

2019 EBITDA) and the Carlsberg UK Brewing Business at £200 million.

duction materials to kickstart its new ven-

Through the creation of the Carlsberg Marston’s Brewing Company, it will offer the

ture into commercial cans. The business

former’s array of lagers in addition Marston’s cask ales.

then hopes to raise an additional £40,000

Carlsberg UK brands include Carlsberg Danish Pilsner, Carlsberg Expørt, Poretti,

to purchase its own canning machine.

Tetley’s, Somersby cider and the London Fields Brewery craft portfolio, brewed in

The brewery is offering a range of

Hackney, London.

rewards to those who pledge money

It also holds the brand licences in the UK for San Miguel, Mahou and the Brooklyn

to its crowdfunder campaign, including

Brewery craft beer portfolio.

the chance to receive a lifetime’s supply

Pub operator and brewer Marston’s PLC produces beers such as Hobgoblin, Wain-

of lager. Supporters will also receive a

wright, Marston’s Pedigree and 61 Deep.

lifetime 10% discount on its unique lager,

Marston’s also operate a number of brands under license and distribution agree-

alongside a range of additional benefits

ments with global brand owners such as Estrella Damm, Shipyard, Erdinger,

from free beer and ‘Thank You’ prints to a

Warsteiner and Kirin.

lifetime’s supply of lager.

Carlsberg Marston’s Brewing Company will have assets including Carlsberg UK’s

Jamie Scahill, Director of Manchester

Northampton brewery, London Fields brewery, and national distribution centre;

Union Brewery, comments: “Being able

and Marston’s six national and regional breweries – Marston’s, Banks’s, Wychwood,

to offer a lifetime’s supply of lager in ex-

Jennings, Ringwood and Eagle – and 11 distribution depots.

change for investment is an unorthodox

Under the terms of the transaction, Carlsberg Marston’s Brewing Company will

way to raise funds, but the investment

also have access to Marston’s pub estate for its beer portfolio which is enshrined

will allow us to move Manchester Union

through a strategic, long-term supply and distribution agreement.

Lager into cans. Ramping up our retail

Commenting on the deal, Ralph Findlay, chief executive of Marston’s, said:” Mar-

sales while pubs and bars are shut is

ston’s strong heritage, extensive distribution platform and established reputation

going to make a big difference!

for brewing and logistics excellence, together with Carlsberg UK’s values, long

“The effects of Covid-19 have had a huge

history in beer, brand portfolio and scale, combine the best attributes of both to

impact on our startup business, forc-

create a compelling beer business with an outstanding portfolio of global and local

ing us to accelerate our plans to begin

beer brands, proven brewing expertise, strong distribution network and wholesale

canning our lager in order to continue

opportunity.

putting our unique Mancunian beer in the

“Marston’s will play a key role in the prospects of the combined entity which repre-

mouths of customers.

sents an exciting new chapter in Marston’s established brewing heritage and future

“In the face of adversity we’re really excit-

potential, whilst enabling it to further reduce its debt and focus on maximising

ed to be starting this new chapter of our

value from its high quality pub estate.”

business. We are hugely grateful to all

Cees ‘t Hart, Chief Executive of Carlsberg Group, added: “The creation of the joint

those who are able to contribute to our

venture is an important step forward for our UK business.”

fundraising targets and help us continue.”

brewersjournal.info

JUNE 2020

|

7

BEAVERTOWN EXPANDS CORE RANGE WITH SESSION IPA

Beavertown Brewery has broadened its core range of beers with the addition of Nanobot, a 2.8% session IPA. The new beer features a hop bill of Sabro and Simcoe while oats and wheat have been added to the brew to help give Nanobot a fuller mouthfeel.

Showcasing citrus and juicy tropical top notes, the 97kcal beer is pitched as a ‘super session’ IPA and is available direct from the brewery and, at present, from 230 Sainsbury’s.

Beavertown founder Logan Plant, said: “When Beavertown started we were all about creating punchy, big-hitting beers that people hadn’t had before in the UK. “Nowadays, people want even more from their food and drink choices to suit their lifestyle and a lot of the time, that can mean choosing a low ABV or less calories at the expense of something else –flavour. We want to remedy that with Nanobot”

BEER IS HERE SEES SALES TOP £5 MILLION An estimated £5m has been spent on beer through the ‘Beer is Here’ portal since the start of lockdown.

Drinkers across Europe have flocked to the site, which is headed up by hop supplier Simply Hops, and designed to connect consumers with local breweries

beer that has been shown through this

sales of beer to pubs, restaurants and

and the beers they produce.

initiative, and hope that we have helped

taprooms have suddenly stopped, was a

The platform is supported by the Society

to bring many more beer friends to the

small thing to do.

of Independent Brewers (SIBA), as well

community.

“We want people to be aware that there

as Simpsons Malt, Muntons, Lallemand

“There is still a long way to go for these

are a lot of ways to get great beer to your

Yeast, Brewers Select, SSV, and various

businesses, with pubs and restaurants

house and try lots of different beers, and

bottleshops.

still not expected to open until July at the

support the large number of small busi-

Consumers simply enter their postcode

very earliest, so we will be encouraging

ness people that need it right now.

to find out where they can easily get beer

that support to continue as much as we

“This is a free of charge, not for profit

delivered to their homes.

can.”

service that allows all true lovers of great

So far, 1,410 breweries, bottle shops, and

He added: “Simply Hops and our other

beer to find all the independent brewer-

taprooms have signed up to Beer Is Here

friends of craft beer just wanted to do

ies, retailers, or taprooms that can deliver

(70% in the UK) and around 76,000 peo-

what we could to help the fantastic

to their door, therefore supporting the

ple have used it to find and buy beer.

independent brewers across the UK and

small brewers and giving the consumers

Simply Hops director, John Willetts, said:

Europe get through this tough time.

a real opportunity to connect with brew-

“We have been overwhelmed by the

“We felt that helping them change the

eries they may never have even heard of

support and love of independent craft

shape of their businesses, when the bulk

before.”

8

|

JUNE 2020

BREWERS JOURNAL

NEW HEATING AND ROASTING TECHNOLOGY FOR MALTING INDUSTRY Holmach has worked with Revtech of Loriol, France to introduce “revolutionary” spiral heating and roasting technology for the UK malting industry.

Revtech have already experienced significant sales within the US, South Africa, Belgium, Portugal and Japan for turning green malting barley into defined colour roasted malt for the brewing, distilling and food industries.

Its patented spiral technology allows the continuous flow of product into what is a heated vertical elevator. Simple to run

constant threat of fire, with frequent out-

carbon neutral much more quickly.

with little maintenance and low risk of

breaks, as has recently been seen in the

Capacities are available from 200kgs to

fire due to the confined product flow, the

UK,” the company said.

12 tons per hour and can also be used

technology is disrupting formed opinion

Taking as little as 50 minutes to turn

for malting other products such as seeds

on how to deliver great tasting brews.

green malt into black malt, the Revtech

and other cereals as well as simple toast-

In traditional systems liquifying starch to

is electrically powered, meaning that the

ing or roasting.

sugar in the grain and then crystallising

solution is the first system in the world

Given the demand for craft brewing and

it and finally colouring it can take 4 hours

that is truly green as energy can be

distilling Revtech’s design can also allow

with challenges to uniformity of colour

sourced from wind, wave or solar power,

for injection of smoke or flavours such as

and high risk of fire on atmospheric drum

unlike traditional roasters that rely on gas,

peat, honey or citrus into the roaster to

or belt roasters.

with typically 40-50% efficiency. Maltsters

make unique recipes.

“Many maltsters are haunted by the

can now achieve their goals of becoming

LITTLE WORLD BEVERAGES COMMITS TO REPLACING OUTOF-DATE KEGS

have close to 2,000 kegs (equivalent to

“Pubs and bars are the beating heart of

176,000 pints) in trade.

UK communities, especially in regional

Little World Beverages Australian parent

and suburban areas.

company Lion said it has already credited

“We’re all too aware of the devastating

more than 4,000 customers national-

impact that COVID-19 has had on the in-

ly down under, representing a total of

dustry and hope that our out-of-date keg

$23.5 million for over 85,000 unused and

replacement scheme goes some way to

capped kegs.

help to get the on-trade back on its feet

Magic Rock, Fourpure and Little Crea-

when the time comes.”

tures will be replacing all full and Little World Beverages, the parent

un-breached draught beer kegs which

Thanks to online sales, Fourpure has

company of Fourpure, Magic Rock and

are out of date – and Magic Rock will be

reported a massive 6000% sales increase

Little Creatures, has announced an ‘Out-

doing the same for casks. These will then

from February to April, while Magic Rock

of-Date Keg Replacement Scheme’ that

be replaced with fresh in-date stock in

- which also recent brought its online

will see these three breweries replace

the customer’s next order when they plan

shop in-house - has seen a 4,800%

expired keg stock new-for-old when

to re-open and are ready to trade.

increase in sales versus the same period

venues re-open.

Gordon Treanor, managing director of

last year.

It’s estimated the breweries collectively

Lion Little World Beverages Europe, said:

10

|

JUNE 2020

BREWERS JOURNAL

ABBEYDALE LAUNCHES MOONSHINE IN CANS

less chance of extraneous air leaking in, both of which allow for a much higher quality finished product when compared to bottles.

“Cans are also lightweight, transport more easily than glass, and recycle well.

Properly dealt with, the canned product is an excellent version of the beer.

“We have always prided ourselves on the quality and consistency of our products and we truly believe this extends to Moonshine in can.”

Moonshine was named Sheffield’s most likely cask ale to be found on bars around the city throughout the last decade, most recently in the Sheffield CAMRA (Campaign For Real Ale) 2019 Beer Census.

It has also been the recipient of numerous awards over the 24 years of Abbeydale’s history. Beginning with winning Sheffield’s Steel City Beer Festival on its very first appearance in 1996, other significant accolades include Champion Beer of Yorkshire 2012, and a national bronze medal in the Golden Ale category at the

Sheffield-based Abbeydale Brewery has

so we have responded by moving those

prestigious Champion Beer of Britain

launched its much-loved flagship beer,

plans forward much more quickly, allow-

Awards in 2018.

Moonshine, in can – having adapted their

ing our drinkers the option of consuming

During the present crisis, Abbeydale

business significantly due to the ongoing

our most popular beer from the comfort

Brewery are mindful of the devastat-

coronavirus crisis.

and safety of their own homes.”

ing effects this is having on their pub

Commenting on the release, brewery

Moonshine in can is exactly the same as

customers who have been forced to

director Dan Baxter said: “Whilst it has

that for the much-loved cask beer, which

close for the foreseeable future, and so

always been a long-term ambition of

has accounts for around 50% of the brew-

are endeavouring to continue to support

ours of offer Moonshine in small pack, the

ery’s output.

the trade via a “pay it forward” initiative, whereby members of the public placing

present crisis has accelerated our plans.

“Moonshine is a beer which has so many

The brewery has always preferred

orders of over £40 on their online shop

loyal followers, especially in our home-

canning as a method of presenting

are invited to nominate a pub of their

town of Sheffield (which drinks about

beer to bottling, as brewery owner Pat

choosing to receive a credit off a future

70% of all the Moonshine we make!) and

Morton said: “Cans are light proof with

order when they are able to reopen.

Micro Pale is the perfect session beer for

ble at the Five Points-operated East Lon-

these times. Packed full of flavour but

don pub, The Pembury Tavern, which has

only 2.8% in strength, it’s a great option

recently reopened for takeaway service.

FIVE POINTS LAUNCH LOW ABV PALE

for those warm summer evenings after a long day working from home.

Fans of the brewery can also pick up

“It’s also our first new beer launched

two-pint draught bottles of the brewery’s

under lockdown. We had been planning

Pale, JUPA, XPA and Pils beers, as well

Five Points has launched a new beer,

Micro Pale as a draught-only release in-

as the full range of Five Points beer that’s

the 2.8% ABV Micro Pale, designed to

itially, but when the lockdown began we

currently available in the webstore.

cater for the growing demand for low and

had to pivot rapidly and get the beer into

no-alcohol beverages in the UK.

bottles so our customers would still get a

This includes the all-new 5L mini casks,

Commenting on the launch, Ed Mason,

chance to enjoy it from home.”

which allow drinkers the opportunity to

co-founder and managing director of The Five Points Brewing Company, said: “Our

brewersjournal.info

play pub landlord and pour their own Micro Pale is just one of the beers availa-

pints at home.

JUNE 2020

|

11

ROGER RYMAN 1967 - 2020

R

oger Ryman, the brewing di-

elected a Fellow of the Institute in 2014.

brewing. He was the head brewer I used

rector of St Austell Brewery

In addition to his role in Cornwall, Roger

as an example for myself.

has passed away. He was 52.

also oversaw production at Bath Ales’

“I first got to hear about Roger when he

He led St Austell’s brewing

Hare Brewery – which St Austell acquired

joined St Austell. One couldn’t help but

team for over two decades,

in 2016.

be impressed.

playing a leading role in the company’s

He oversaw the complex project of build-

“When I sat on committees with him,

growth and success.

ing a new state-of-the-art brewery. Hare

he was always thoughtful and calm. He

Since joining the brewery, he was been

Brewery, which opened its doors in 2018,

made his points well and it was a rare

responsible for transforming St Austell’s

is home to some of the most sophisticat-

thing for anybody to disagree with him.

portfolio of brands – including our three

ed and technologically advanced brew-

When he was upgrading his brewhouse

flagship beers, Tribute Pale Ale, Proper

ing and packaging facilities in the south

he brought his team to Fuller’s to spend

Job IPA and Korev Cornish Lager.

west, putting Bath Ales on the map.

the day looking at our new brewhouse.

He wanted everybody involved, not just

His first original brew when starting at the brewery in 1999 was Daylight Robbery - a

John Keeling, the former head brewer of

him.

short-term seasonal beer to celebrate

Fuller’s, remembers Roger Ryman:

“He understood instinctively that if you

the upcoming total eclipse of the sun.

“Everybody in brewing knows Roger

want something to succeed then the

Due to its phenomenal popularity, it went

Ryman by his achievements. He certainly

team operating it should be involved

on to be relaunched as Tribute - the

knew how to make great beers.

from the beginning, not just brought in as

brewery’s first truly national beer and

“I got to know him well. We were both

an after thought when all the decisions

longstanding flagship brand.

head brewers of family brewers, we had

had been made.

Kevin Georgel, chief executive at St

similar problems, we sat on the same

“He was a good man to have a beer with.

Austell Brewery said: “We’re devastated

committees.

He was an innovator. He valued tradition

to have lost Roger - a much-loved friend,

“We both thought that head brewers

too. He was a leader. Never was a beer

and highly respected colleague. All of our

should also be part of the wider brewing

better named than Proper Job, Roger did

thoughts are with Roger’s wife Toni, his

industry not just their own brewery.

a proper job.”

father, two sisters and wider family, at this

“We both welcomed the rise of craft

terribly sad time.

“Roger was a world-class brewer and a leader in his field, who we were incredibly lucky to work alongside. Passionate about people, he played a huge role in nurturing and developing young talent, both in our business and throughout the brewing industry.

“The growing reputation and quality of our beers, since Roger joined St Austell Brewery in 1999, is testimony to his hard work, leadership and passion. He will be sorely missed by all who knew him and worked with him.”

Before his days at St Austell Brewery, Roger had formerly worked at Maclay & Co in Scotland and Newcastle Breweries.

He was twice awarded Brewer of the Year by the British Guild of Beer Writers in 2006 and the All Party Parliamentary Beer Group in 2009. Roger held the IBD Master Brewer qualification, and was

12

|

JUNE 2020

BREWERS JOURNAL

29 SEPT - 1 OCT 2020 NEC, BIRMINGHAM

REGISTER

TODAY

HOP ON OVER TO THE UK’S #1 PRODUCTION LINE EVENT

DISCOVER NEW SOLUTIONS | EXPLORE NEW SUPPLIERS | FIND INSPIRATION & IDEAS

PPMASHOW.CO.UK

PPMA 2020 Half Page Advert V2.indd 1

OWNED AND ORGANISED BY

#PPMAShow

27/02/2020 13:57

RE-OPENING YOUR CELLAR AND BAR THE TIME IS, HOPEFULLY, NEARING FOR YOU TO RE-OPEN YOUR CELLAR AND BAR. HERE, JEFF SINGER THE COMMERCIAL MANAGER AT BEER PIPER PRESENTS SIX STEPS FOR SUCCESS AND SAVING MONEY WHEN UNDETAKING THAT OPERATION.

T

he COVID19 outbreak, and

temperature, many problems can arise

subsequent hospitality

that will cause you to either serve a poor

outlet closures, have had a

pint to your customer or increase fobbing

huge impact on the nation’s

- both of which can cost you money.

pub and bar industry.

If you sell keg beers, the temperature

Although some outlets have managed

needs to be kept constant - this is be-

to pivot their offering to provide take-

cause your brewery engineer sets gas

out food, and others have successfully

pressures for your keg beers and these

claimed business grants offered by the

gas pressures are fixed according to your

government to support the industry

cellar temperature - if your cellar temper-

during this time, some have seen battles

ature goes up and down like a yo-yo then

with rent, breweries and property land-

it makes it impossible for your brewery

lords meaning that any remaining money

engineer to fix the pressure correctly.

is dwindling.

Keg beers flow through additional ‘re-

It’s a sober fact for many that kick start-

mote’ coolers on the way to the beer taps

ing a business after such a long time

on the bar and these additional ‘remote’

will have many challenges, but being

coolers only work properly if the beer

prepared for the green light - whenever

flowing into them isn’t warmer than 12oC.

it may be - is a wise decision to make,

If you sell cask beers in your pub or bar,

so you can hit the ground running when

then these need to be kept cold or they

this tragic crisis eases off and the country

will go sour very quickly and taste of

starts to regain some normality.

vinegar.

Here, I present six tips for preparing your

However we can’t make cask beers too

cellar and lines before re-opening.

cold or they suffer from a problem called ‘chill haze’ - this makes the beer in your

In readiness for opening, turn the cellar

pint glass look hazy and unappetising.

coolers on and ensure the cellar is

12oC (53.6 degrees Fahrenheit) is the

chilled down to the correct temperature

perfect balance between keeping your

before you receive for your first delivery

cask beer fresh and not having these

of draught beers.

‘chill haze’ problems.

You will need to switch your cellar

14

|

JUNE 2020

cooling system back on at least 48 hours

Turn all remote coolers on (if they have

before you physically serve your first pint

been turned off), and ensure they are

to a customer. This will ensure that your

filled with water and glycol to the correct

cask and kegs are stored at approxi-

levels.

mately 12oC, which is the recommended

Remote coolers are there to take the

optimal temperature.

temperature of the beer down from cellar

If your beer is not stored at the correct

temperature (of around 12oC) to the cor-

BREWERS JOURNAL

rect dispense temperature and as with

By using a sanitiser spray on the keg and

move any built-up of proteins, yeasts and

your cellar cooling unit, remote coolers

its couplers, and sanitiser tablets on the

sugars from the insides of the beer taps,

should be kept running constantly.

beer nozzles and sparklers, you will help

this should also be performed with any

Ideally, remote coolers - and any other

reduce the ingress.

fixed spouts where you cannot remove

cooling or refrigeration units - should

A ’pre-mixed’ sanitiser spray should be

the end to soak.

be situated outside the beer cellar as

sprayed onto the inside of all your keg

they emit heat from their condenser

sockets and couplers then cleaned with

If beer has been left to stagnate inside

systems. Did you know that a freezer

a keg brush before you refill your lines

your lines during the lock-down, there is

located in your beer cellar can increase

with beer and then on every subsequent

a significant risk the lines could have de-

your cellar cooling costs by over £100 a

barrel change.

veloped irreversible bacterial contamination, which can lead to gas leak hazards

year? Always keep the cooling grills on the outside of the unit free from dust and

Remove all beer nozzles and sparklers,

or a costly draught line replacement.

dirt. A single typical remote cooler costs

and ensure they are all washed, cleaned

If the lines have been left with beer, water

approximately £500 a year to run, and it’s

and sanitised with sanitiser tablets. You

or even ‘blown out’ we recommend you

crucial they are kept in good condition.

can leave them to soak overnight for a

carry out a thorough deep clean before

When a remote cooler is installed it

thorough clean.

filling them with beer - but do make sure

should be sited with plenty of space

Many publicans or bar owners simply

they are in good condition, and haven’t

around it. The space is there for a reason

soak sparklers, nozzles and creamers in

fallen victim to any contamination.

- to enable air to circulate around the

soda water overnight and re-attach them

During the forced closure period, beer

unit. Half covering the grills on the side

the next day, but is the soda water actu-

lines should have been properly shut

means half the cooling capacity.

ally doing anything? It may shock you to

down and, if possible, filled with a long-

To top up with water to the correct level,

know that the answer is no! Quite simply,

term line sanitiser, such as Dispense Line

look for the top-up point on top of the

soda water is just tap water with added

Sanitiser by Chemisphere, that can be

cooler with an overflow. The water should

carbon dioxide (CO²).

left in the lines for up to six months.

If lines have been filled with a longer-

just cover the ice bank and coils. If there is a glycol top-up point, make sure

The problem here is that, while stronger

term line sanitising product, thoroughly

the unit is topped up with the correct

acids such as lemon juice will dissolve

rinse them out with fresh clean water

strength of glycol. If you notice this is low

sugars, the carbonic acid in soda water

before cleaning with a product such as

then call your cellar services engineer to

(caused by the CO² being forced to

Chemisphere Pipeline, then fill with beer!

come and replenish the system.

dissolve into the water) is very weak and when this reacts with any sugar

Lastly, even if they look clean, wash all

Give all keg couplers and cleaning sock-

residue it merely makes it stick onto the

glasses, glassware and any other imple-

ets a spray and clean with a specific tap

plastic. Soda water has some anti-mi-

ments such as cocktail shakers, stirrers

and keg sanitiser.

crobial properties but these are not very

and juicing tools prior to opening, as they

When keg beers leave the brewery gates

strong and, when compared to the beer

could have gathered dust, grime or lost

there is very little live yeast to be found

residues you are trying to clean from

their sparkle during the closure period. A

in the keg as it has been conditioned and

nozzles, it’s just not effective enough.

run through the pot washer will ensure

pasteurised beforehand. Any growth of

The best and safest method is to use a

they’re all freshly cleaned and ready for

yeast in your keg lines comes from parti-

low concentration chlorine ‘sanitiser’ tab-

use when the doors re-open.

cles of wild yeast in the atmosphere and

let dissolved in water. Don’t use a random

there are only three points within your

beer glass when using these chemicals,

We look forward to seeing our clients

‘sealed’ dispense system that it can get

always have a dedicated, properly-la-

and friends reopen their doors safely very

into your lines:

belled cleaning glass or tub. Think; safety

soon.

1. Your keg coupler.

first, followed by cleanliness.

2. The bleed tube on the fobber.

3. The taps on the bar.

brewersjournal.info

A small tap brush should be used to re-

JUNE 2020

|

15

y b e R

Brewers J o u r n a l

p o d c a s T

Listen online at brewerspodcast.reby.media On Spotify - Stitcher - Apple Podcasts - Google Podcasts Podcast Addict - Acast - or wherever great podcasts live

BREWERY TOUR

A SENSE OF BELONGING

brewersjournal.info

JUNE 2020

|

17

LIFE HAS A FUNNY WAY OF WORKING OUT, EVEN IF YOU WEREN’T SURE WHAT YOU WERE LOOKING FOR IN THE FIRST PLACE. FOR MIRANDA HUDSON AND HER CO-FOUNDER AND HUSBAND BATES, A CHANCE ENCOUNTER AT A WEDDING A DECADE AGO WOULD EVENTUALLY LEAD THEM TO UP STICKS, START A NEW LIFE IN THE COUNTRY AND OPEN DURATION BREWING - A FARMHOUSE BREWERY MAKING BEERS THAT BELONG.

18

|

JUNE 2020

W

hen you know

remember that companies don’t simply

what you don’t

exist. This brewery has been bubbling

want to be, that

away in Bates’ mind since his early 20s,

really helps you

and there is still plenty of time to mature

find who you do

into things. This is just day one.”

want to be.”

She adds: “It’s been an epic journey just

Miranda Hudson knows both side of this

to get operations underway and open

coin. And as co-founder of Norfolk’s Du-

for business. I’ve had to just stay focused

ration Brewing, she’s found her calling.

on our end goals and work bloody hard.

This doesn’t mean she values her previ-

This is our vision and we want to own it

ous careers any less, however. Whether

completely”.

that was running a charity, a costume department or working in the field of

Duration Brewing secured planning con-

interior design, they have helped form

sent to put their brewery on a scheduled

who she is today.

monument site in a grade II* building

Along with co-founder, and husband,

back in September 2017. Since then

Bates, these previous life experiences

they’ve worked with partners Manches-

both professional and personal have

ter’s Cloudwater and Olso’s Amundsen

helped inform the collective ethos they

to produce beers nomadically. That’s in

adopt to the brewery they call Duration to

addition to an array of collaborations with

make beers that belong.

UK breweries including Deya, Verdant

And for an outfit that only sent out the

and Burning Sky.

first beers from its West Acre brewery in

It’s been a few years coming leading up

Norfolk last December, they’ve certain-

to that first brew in their own home, and

ly needed that sense of focus as the

Hudson knows that hard work doesn’t

industry headed into the limbo year they

stop there.

call 2020.

“We are now in another period of think-

“Putting those beers out was a real

ing, of contemplation. The focus is differ-

moment; it felt like we finally landed,”

ent now, and the tempo has changed a

Hudson recalls. “We certainly had a long

bit that’s all,” she says.

gestation period. But it’s important to

According to Hudson, the last few years

BREWERS JOURNAL

Photo Credits (Overleaf and Opening) Chris Coulson (Left) Steve Rimington

have been full of self doubt and it’s

son recollects.

er with a four-page letter and the parting

something she’s reassuringly confident

The venue would be the antebellum

words:

with.

era Boone Hall Plantation & Gardens in

‘There are no four corners of the earth I

“Doubt is helpful, it lets us consider all

Mount Pleasant. Bourbon was pouring,

won’t travel to see you.’

outcomes. I believe if channeled well

food was plentiful and there was dancing

“It knocked me sideways. He’s a hard nut

then a bit of fear along with a lot of desire

to be had by all. Ms Hudson included.

to crack but he left me intrigued,” Hudson

can be a huge driver,” she explains. “Of

“I remember being on the deck shuck-

muses.

course at times it’s seemed impossibily

ing oysters and thinking what a blast I

The wedding they both attended was on

difficult and I have often question my

was having, eating low country boil and

the 20th March and Hudson returned to

ability to pull everything together. Bates

thinking how it was more a shindig than a

the UK later that month. By early May,

has a ridiculously ambitious vision and it

wedding, when I saw Bates,” she recalls.

Bates had joined Hudson in the UK.

has been my job to implement it. I had to

“He looked like a complete rebel rouser

“This huckleberry fin that had never left

get this right.”

with a towering mowkhawk and nails in

the US nor had a passport until then,

his ears but was the perfect gent who

rocked up in Brixton convinced we were

Some 10 years earlier, and 4000 miles

asked ‘Do you care to dance?’ then pro-

going to have this whole new life togeth-

across the Atlantic, Hudson was at the

ceeded to kick it kid’n’play style with me

er. And here we are!”

tail-end of world trip. After visiting 10

on the dance floor!”

Arriving on 6th May, Bates would then

countries with only her backpack for

“Despite being a quiet and introverted

stay for six months. He absorbed and

company, she stopped in to visit an old

individual, he certainly wasn’t afraid of

consumed the wealth of culinary expe-

friend in Charleston, South Carolina.

standing out that night,” Hudson says.

riences Europe had to offer, and how

“My friend Alex was heading out to a

Her trip would soon come to an end and

these dovetailed with his own growing up

wedding when I got there. That’s ok,

Bates, as he is known, would drive Hud-

in South Carolina. It would also prove to

I thought. I can entertain myself but

son to the airport for her flight home.

be far from his latest visit to these isles,

instead she suggested I gatecrash,” Hud-

As they parted ways, he left the London-

either.

brewersjournal.info

JUNE 2020

|

19

Photo credit: Theresa Undine

Putting those beers out was a real moment; it felt like we finally landed,” Miranda Hudson, Duration Brewing.

The proceeding year would see the duo

In the years that would follow, Bates

travel back and forth from the US to the

would take on a variety of roles in the

UK. Bates would tragically lose his broth-

world of food and drink. A creative behind

er due to a car accident in this time but

the formation of US-themed street food

there was clearly a strong union between

outfit MeatLiquor he’d help shape the

Hudson and Bates.

menu and the business as it made its

Our life experiences, as we all know, can

foray into bricks-and-mortar restaurants.

have a strong impact on focusing the

Come 2013, he would move to Brew-

mind.

Dog as Head of Food to head up the

“I went to my mum’s for a ring. If I was

fit-out, menus and kitchen training of the

going to be the one proposing, and I was

brewery’s bars as it ramped up its cuisine

getting this ring back, then I should be

offering across the UK.

the one choosing it!” she laughs.

This role called on his experiences work-

It was the 24th July 2011, the day after

ing at several breweries and restaurants

musician Amy Winehouse died. Bates

in Charleston such as slow food locally

was cooking at an event hosted by

focused Stella’s Bistro in Greenville and

Secret Garden Party founder Freddie

Thomas Creek in South Carolina. Skills

Fellows.

he’d also put to good use upon joining

“I thought life’s too short, heroes die, just

Bermondsey’s Brew By Numbers where

let him know you are in it for the long

he became head brewer.

haul with him. So I turned up, and Bates

Working across these businesses as they

was basting a whole pig in a pit in an

grew would inform Bates’ vision of what

apple orchard. I took him to one side and

a brewery of his own could look like, and

asked the all-important question. ‘Sure!’

the approach he would take were he

was his response and that was that,”

at the helm. Before Duration came into

Hudson explains. The couple would wed

being, initial conversations with other par-

at Brixton Town Hall and by 2012 their

ties floated the idea of a London based

daughter Mila was born.

brewpub offering. But, for someone that had grown up surrounded by mother

20

|

JUNE 2020

BREWERS JOURNAL

nature, the hustle and bustle of city life was never going to sit well when it came to settling on a brewery forever home.

That’s where Norfolk, the River Nar and a beautiful centuries-old priory site would enter the conversation.

“At beer events we’d go to together, I would always focus on the interactions.

Beer was the access point – people get really involved about it” says Hudson. “Every time the idea came up, of us doing something ourselves, I found myself overwhelmed with the gravity of everything and what I’d need to learn.

Until I step back and think I just need to allow for those interaction to happen and create an audience for the beer Bates wants to present – that’s all I need to get right.”

But there was little need for worry on the technicalities. The formation of Duration Brewing would be “long and slow”.

Amidst fundraising, planning and design meetings Hudson continued to grow the brand while learning more about the brewing process and all that surrounds it.

“I’m a project manager, and while this project was bigger than any renovation project I’d undertaken but I’m ambitious.

I had to take care of the big picture – timelines, budgets, stakeholders and put Bates on the detailing” she says. “The biggest challenge in all this was lifting the lid on Bates’ brain to ensure I delivered his pretty complex mind map. It’s pretty weird having your husband as your client.”

By 2018, it was make or break for what would be Duration Brewing. And as Hudson, says, it was a year involving a lot of sums.

“A lot needed to happen in the right sequence or we’d have a domino effect.

If the sale of our house went through

Photo Credit (Above) Chris Coulson

successfully and if grant money came through and If the build ran to time and budget we could get opened. We had the builder, we had the quotes, but literally nothing could fall down at any point or the whole thing would break,” she explains.

After meticulous planning the project broke ground in October 2018 following 18 months in the planning. The 44 week build followed by the seven week brewhouse installation over ran by just four

brewersjournal.info

JUNE 2020

|

21

The thought behind the brewhouse and packaging procurement, was to find the best affordable equipment for our beer styles and taking as few concessions as possible,” Bates, Duration Brewing.

days and Duration’s first brew took place

meet out and about has kept me sane. If

Duration Brewing would go on to open its

on 23rd October 2019.

I was only number crunching when look-

doors in October 2019. The duo invested

“It was like the longest episode of Grand

ing up at this mountain, I think it would

heavily in the brewery’s location, and the

Designs ever!” Hudson laughs. “Things

have killed me. I feel like we’ve been

same applies to the equipment housed

can still fall down, and if the COVID-19

willed into being because others in our

within.

pandemic had hit just a couple months

industry genuinely want us to fill a niche

The thought behind the brewhouse and

earlier than we wouldn’t have got to

and grow the scene”

packaging procurement, as Bates says,

finish brewery we have today. We’re very

In this time, Hudson says the increased

was to find the best affordable equip-

fortunate.”

visibility of the would-be brewery, thanks

ment for their beer styles and taking as

Hudson also feels very grateful for the

to the collaboration beers and those

few concessions as possible.

industry support given to the duo in

brewed on their behalf by the afore-

“Considering why and how the bre-

the months and years leading up to the

mentioned Cloudwater, kept them in the

whouse should perform, we spoke at

brewery’s opening.

public eye.

length with manufactures on their equip-

She says: “The help we’ve been given

“It took on a life on its own. Momentum

ment advances and process flows. As an

melts my heart. We’ve swapped knowl-

was building and there was no backing

inquisitive experienced brewer building

edge and learned from our peers. And

out!” she recalls.

a start-up business, we found BrauKon

all the events and passionate people we

22

|

JUNE 2020

went the extra mile to find very specific

BREWERS JOURNAL

Photo credits: (Overleaf) Chris Coulson (Left) Henry W S Muller

solutions to our demanding parameters.”

choosing BrauKon was the flexibility

decoct mash. For malt-forward beers like

Bates opted for a 20hl brewhouse with

enabling a wide variety of beer style and

lagers, decoction mashing takes a por-

three fermentation vessels and a single

techniques,” he says.

tion of the grist in isolation from the main

40hl bright beer tank to start. A brew day

Bates adds: “The most four most basic

mash and brings it to a boil to enhance

starts with a two-roller malt mill to auger

steps in brewing: Mashing, lautering,

‘malt’ flavour.

crushed malt in on a chain conveyance

boiling and whirlpooling. After these four

The outfit also have the ability for turbid

system. Milling the malt to each brew is a

steps on the ‘hot side’, the liquid is cooled

mashing, popular with lambic brewing

small step that helps ensure malt quality.

and transferred to the ‘cold side’ or

techniques and also ideal for their spon-

They allowed the footprint space for a

cellaring in a fermentation vessel where

taneous, mixed culture and slower beers.

fourth vessel to add process efficiencies

yeast can be pitched to start the fermen-

when production increases. They have

tation process.”

Elsewhere, a whirlpool and hop cannon

an 80 hectolitre hot water tank and a

The mash/boil vessel is jacketed and

are other strings to the brewery’s bow.

40 hectolitre cold water tank. Again an

therefore temperature controlled. This

“The more we dig into hop research the

increase to allow a double brew day.

allows the brewery to first heat the mash

more we feel these hops if added at a

“The main three brewing vessels are a

to stop and enzymatic action before

slightly lower temperature than boiling (ie

dual-purpose mash/boil vessel, a lauter

sending to the lauter.

80-85C rather than 100C) can contribute

vessel, and a whirlpool. A big factor in

In addition, the kit has the ability to

much more oil – the aroma and mouth

brewersjournal.info

JUNE 2020

|

23

feel contributors, and much less bitter-

these systems have garnered a high

These precision cut staves interlink in

ness or astringent qualities,” says Bates.

mount of praise. Demonstrating subtlety

a way that allow the vessels to ‘breath’

He adds: “Normally this is pretty tough

and nuance, they invite the opportunity

without ever leaking, or allowing addi-

to do without rigging up the whirlpool

for closer inspection and appreciation, as

tional Co2 ingress.”

or by adding cold water at the end of

much as they welcome the consumption

Each foeder has been seasoned with

the boil (liquor backing). We opted to

of one after another over casual conver-

steam or by being toasted on the inside

add an oversized Kelvion heat exchang-

sation.

to enhance flavour profiles. The first of

er between our boil kettle and whirl-

Turtles All The Way Down is an American

this foeders features no toast, heavy

pool. Chilling the wort to a precise overall

Pale showcasing Hallertau Blanc / Mo-

steam, which promote nuanced and low

wort temp before releasing it back to

saic hops while Doses and Small Doses

oak tannin/characteristics.

the whirlpool and adding hops. Thereby

are 5.1% and 3.7% Pilsners. Excellent 3.0%

The second, light toast, heavy steam, of-

turning the humble whirlpool into a more

Table Beer, You End Up Where You Where,

fers the same but the “added bass note”

precise instrument for hop extraction.”

complements the 6.2% IPA Strong Opin-

of light toast. The final foeder is specified

ions, Held Lightly.

as heavy toast, light steam, which “is essentially a big old bourbon barrel at

On the packaging front, the ability the can its beers has helped ensure Duration

These clean, fresh beers are the yin to

this point”.

can sell and distribute its beers during

the yang of the beers that will emerge

“All the oak is still there, no steam bleach-

the challenging conditions brought on

from Duration’s wood division, which

ing, loads of char and roastiness, vanilla,

by the global pandemic. The company

is home to three 17HL vessels custom

honey and chewiness. This one is made

became the first UK business to invest

made by Foeder Crafters of America and

for the stouts, the Dunkel’s, hell maybe

in a canning line from Colorado’s Codi,

a 44hl coolship designed and made by

even at some point a red grape/roast

supplied by UK-based Core Equipment.

6ix Fab Dec in the UK.

beer hybrid,” he says.”

A CODI CCL 45 counter pressure canning

Bates explains: “Our horizontal Ameri-

Each vessel features the addition of a top

system is a three-head counter pressure

can white oak foeders can be utilised a

port, which makes it easy to allow addi-

canning line that can fill 25-30 cans per

myriad of ways. Sized for smaller batches

tions without a large manway opening

minute in an enclosed environment purg-

of the most experimental styles in our

with an unhealthy ingress of oxygen.

ing with CO2. Each can gets a twist rinse

offering and seasoned each for specific

“Even though some of the beers coming

using air and gravity when coming off the

use. I added customised top ports and

out of the foeders may be mixed fermen-

depalletizer.

internal plate chillers too.

tation I’ve never been able to understand

A de-ionized air tunnel blows out dust

“Why let a barrel go in and out with the

why some folks think these styles of beer

and debris from the can on the twist. An

seasons if you know where the beer will

are deemed “bullet-proof” to oxygen

in-house manufactured precise me-

be happiest? Why wouldn’t you want put

pickup,” says Bates. “Why would you have

chanical driven can seamer along with

it there and help it out, less vessel time

any lower standards to than with “fresh

the depalletizer manufactured by Codi

= less rent to pay too right? Perhaps the

beer” production?”

integrates perfectly with the canning line.

most fascinating thing I admire about

The water used to brew Duration’s beers,

The beers brewed and packaged on

Foeder Crafters is the machine engi-

regardless of their maturation home, has

neered dual-locking grooved staves.

been a major aspect of the brewery’s build.

Inbound, the goal was to remove the carbonates undesirable to making great beer and to preserve their brewing equipment from clogging thick with calcium.

Outbound the challenge was far more complex. With no mains drainage infrastructure to connect to at their remote location, the duo needed only clean water to flow back to their watercourse.

They turned to Voltea and Enereau, which both treat water supplies for clients in the USA and Europe. Voltea’s capacitive di-ioniser cleans inbound water using direct electrical current instead of RO and Enereau uses an aerobic ‘living gill’ in a membrane bioreactor to clean and collect outbound water for reuse. Duration is the first UK brewery to adopt both of

24

|

JUNE 2020

BREWERS JOURNAL

these company’s technologies.

its process water requirements.

Through the use of direct electrical cur-

As a literal connection to the land and

rent Voltea’s patented CapDI technology

water that surrounds Duration, the con-

purifies water without the need to add

sideration taken with this element of the

back minerals as after a typical reverse

business, as with all others, is indicative

osmosis (RO) process that entirely strips

of the duo’s approach from day one.

the water. Voltage can be tuned to effec-

That’s to do it well, to do it slowly and to

tively meet any water recipe.

do it right.

Duration settled on the Enereau Membrane BioReactor (MBR) to be the best

“Bates and I have been in a union for 10

available technology for the application.

years. We have similar views on a lot

Running at much higher mixed liquor

of things but operate in different ways,”

concentrations than conventional solu-

explains Hudson. “I speak on the outside

tions, the footprint of the Enereau MBR

and he looks within, finding his answers

is less than 1/3 of the space required for

slowly. It creates a push and pull. It pro-

alternative technologies. Additionally,

motes momentum, in our personal lives

the combination of aerobic biology with

and how we approach Duration, too.”

advanced membrane filtration creates

She adds: “We’re only a few years into our

an almost absolute barrier to contami-

story though it feels much longer. We’ve

nants entering the environment from the

learned a lot and will continue to do so.

brewery.

But what I do know is this; staying at a

The resulting effluent from the waste-

certain size allows you to be at your most

water plant will be to a quality standard

creative and really that’s why we are in

that is high enough for reuse within the

this, to create in beer. And I can’t wait to

brewery, providing it with a sustainable

discover and share that creativity with

and renewable source of reuse water for

everyone.”

brewersjournal.info

Photo credits: (Top) Theresa Undine, (Overleaf and right) Chris Coulson

JUNE 2020

|

25

ADVERTORIAL

A GLASS ACT T WHEN IT COMES TO PACKAGING BEER, GLASS REMAINS AN INTEGRAL WAY TO DISTRIBUTE YOUR MUCHLOVED CREATIONS IN AN ENDLESSLY RECYCLABLE MANNER AND ONE THAT CAN ALSO ELEVATE YOUR BREWERY OVER THE COMPETITION. HERE BRITISH GLASS, THE REPRESENTATIVE BODY FOR THE UK INDUSTRY, SPEAKS TO TWO UK BREWERIES TO LEARN HOW THEY ARE TAKING THEIR BUSINESSES TO THE NEXT LEVEL.

imelessness, heritage and

Keen to ensure the sustainability

the promise of quality:

approach is applied here too, in 2018

somehow a glass bottle can

Bluestone became the first brewery

speak volumes in a way that

in the world to receive Green Key

no other type of packaging

Accreditation – an international award

can. As Simon Turner, MD of Bluestone

that recognises sustainable visitor

Brewery says “With glass, the whole

attractions.

bottle becomes part of your brand”.

When it comes to how it packages

For some breweries, glass bottles

its beer, continuing to choose 100%

remain an essential element in their

recyclable glass bottles is another

offering. British Glass, the trade

way that Bluestone demonstrates

body that represents the UK’s glass

its commitment to being green. The

manufacturing sector, speaks to two

brewery went a step further in 2019 and

of these breweries, Swan Brewery in

successfully applied for a grant to install

Herefordshire and Bluestone Brewery in

its own bottling plant onsite, enabling an

North Pembrokeshire and asks them why.

annual saving of 266kg of CO2.

BLUESTONE BREWING COMPANY

“We realised that not only would bottling

onsite reduce our carbon footprint, it

It feels like sustainability is part of the

would give us huge benefits in terms of

DNA of the family-run Bluestone Brewing

increased flexibility” says Emily. “Instead

Company. Based on a working farm

of having to fit into pre-scheduled slots

in rural North Pembrokeshire, Wales,

and ship to an external plant miles away,

everything about the way Bluestone

we can bottle on demand with a very

operates has been considered from an

quick turnaround, which is particularly

environmental-impact point of view.

beneficial with large orders”.

From the fresh, untreated water used

Choosing glass bottles means there is

in the brewing process that flows down

no danger of oxidisation as oxygen can

from the nearby Preseli Hills and drawn

be easily sucked out during the bottling

from the onsite well, to the used hops

process. “We also really like that idea

that are donated to the local gardening

that glass is completely and endlessly

club for mulch – everything possible is

recyclable,” adds Emily.

either sourced or reused locally.

One final, but crucial element for “Everyone who works here is committed

Bluestone sticking with glass lies in the

to being sustainable – it doesn’t feel

image and profile of the type of beers the

forced, it’s just the way we all want to

company produces. MD and founder of

do things,” explains Emily Hutchinson,

the brewery Simon Turner explains “Our

director at Bluestone. “We live in such

customers love the traditional nature of

a beautiful spot; it feels natural to do

our beers. We know that people expect a

whatever we can to reduce our impact

slightly different beer from cans, so glass

on our surroundings and look after it all”.

bottles help reinforce our positioning and the great Bluestone heritage that we are

In addition to brewing fantastic beer,

so proud of”.

Bluestone hosts events featuring live

26

|

JUNE 2020

music and food, supporting up and

Bluestone will be launching a new range

coming acts and using local caterers.

of beers later this year and are currently

BREWERS JOURNAL

researching bottle shapes that will provide a distinctive new look “There is

Above: Bluestone Brewing Company’s bottled creations Below: The team at Swan Brewery

a place for cans but if you want a new look, all you can do is change the label.

With glass, the whole bottle becomes part of your brand,” says Simon. And as a

the wider community”. This means that

brewery that has sustainability at its core,

70% of all spend on goods and services

that seems a perfect fit.

is specifically drawn from suppliers who

are based within a 30-mile radius of the

SWAN BREWERY

brewery. Also, about 85% of hops are

grown in Hereford and Worcestershire

If anyone was destined to run his

and once spent, are given away to local

own brewery, it is Jimmy Swan. After

residents to use on their gardens and

studying for a degree in biochemistry,

allotments.

Everyone who works here is committed to being sustainable – it doesn’t feel forced, it’s just the way we all want to do things,” Emily Hutchinson, director at Bluestone Brewing Company

he completed a postgraduate diploma in brewing and distilling at Heriot-Watt,

“One aspect I’m particularly proud of

one of the UK’s leading innovative

is our commitment to spreading the

universities. He then spent 12 years as a

sustainability message,” explains Gill

Director of Wye Valley Brewery, working

“Our brewery tours are focussed so

across all parts of the business from HR

we can educate visitors on how we

to logistics, until one day he realised he

incorporate sustainable practices into

had strayed too far from what he loved to

everything we do”.

do the most - brew beer himself.

How Swan Brewery beers are packaged So along with his university sweetheart

is another important aspect to the

and now partner Gill, he set up Swan

sustainable story. Not only does the

Brewery, finding premises in the North

image of the glass bottle fit very well

Hereford market town of Leominster.

with the classic image of Swan Brewery

ABOUT BRITISH GLASS

Both were keen to ensure the brewery

beers, 100% and endlessly recyclable

reflected their own efforts to live a

glass also connects with Gill and Jimmy’s

As the representative body for the UK

sustainable lifestyle and established from

philosophy to always reuse and recycle

industry, British Glass communicates the

the start an ethos that put sustainable

whatever they can.

sector’s value and interests – as well as

principles at the heart of the business.

fostering the collaboration and innovation “While cans clearly have their place and

– to secure a thriving, sustainable future

“It seemed very natural to carry over what

are popular with a certain type of craft

for glass. British Glass helps members

we were doing in our everyday life to

beer, glass bottles for us continue to

companies from across the glass supply

the brewery,” says Gill “From reusing and

resonate with our customers who are

chain to work constructively with industry

recycling as much as we can, to how we

looking for the definite, historic style of a

and government stakeholders.

engage with our business network and

classic Swan Brewery beer,” says Gill.

Find out more: www.britglass.org.uk

brewersjournal.info

JUNE 2020

|

27

TOWARDS ZERO CARBON – SAVING THE PLANET ONE GRAIN AT A TIME ENVIRONMENTAL POLLUTION AND CLIMATE CHANGE IS THE BIGGEST CHALLENGE FACING THE PLANET AND CONSUMERS EXPECT EVERY PRODUCER TO MANUFACTURE IN A SUSTAINABLE WAY. HERE, TIM O’ROURKE, FOUNDER OF THE BRILLIANT BEER COMPANY, LOOKS AT HOW BY MOVING TO ZERO CARBON, WE CAN SAVE THE PLANET ONE GRAIN AT A TIME.

A

ll industries pollute. The

Greenhouse gases have the effect of in-

brewing and distilling

sulating the earth’s atmosphere prevent-

industries contribute less

ing heat escaping, leading to a warming

than some heavy industries

across the earth’s surface. Greenhouse

but still make a significant

gases are expressed in terms of CO2e

contribution to pollution and climate

(equivalent). The Kyoto Protocol identified

change. Manufacturing involves using

six main greenhouse gases regarded as

resources and adding value to produce a

most significant in terms of their climate

product that customers want.

impact: carbon dioxide (CO2), methane (CH4) x 25 more insulating impact

The Brundtland Report published in 1987

compared to CO2, nitrous oxide (N2O),

defined sustainable development as “liv-

x 298 more insulating impact compared

ing within our means”, which requires that

to CO2, hydrofluorocarbons (HFCs), x

activities should not have a net adverse

22,800 more insulating impact compared

contribution to the health of the planet:

to CO2.

u Limiting what we consume in terms of

It is predicted that if we do not change

natural resources

our behaviour we are likely to see a glob-

u Restricting what we produce in terms

al increase in temperature 3.3o – 3.8o C

of waste.

by the end of the century, but if all the

u Looking after the planet for future

measures agreed at the Paris Climate

generations.

Change Conference in 2015 are followed

This is can be summed up as providing

the global increase in temperature may

“Inter-generational justice” – leaving a

be restricted to a rise of 2.5o – 2.7o C.

safe and productive planet behind for our

Experts agree that any increase above

children and grandchildren.

1.5o C will have a dramatic and irreversible effect on climate change and life

We have already seen an average

on earth. We must do more. Reducing

temperature rise of 1C rise across the

emissions is not enough, we must reduce

planet compared to pre-industrial global

the net CO2e in the atmosphere.

temperatures. The Paris Agreement 2015

Industrial emissions contribute to the

set a target to keep the rise below 1.5C,

“Carbon Footprint” which requires a com-

however, even if this target is achieved,

plete examination of the whole supply

we will all experience major changes due

chain from planting and growing barley

to climate change.

through to cooling and drinking beer at home or in a retail outlet.

28

|

JUNE 2020

It does not matter who or what is respon-

A comparison of the full carbon footprint

sible for the increased level of carbon

for a range of 11 different beers from

dioxide as any increase will have an

Breweries in UK and USA shows a range

impact on the temperature of the earth

from 528 to 1518 grams per litres of CO2e.

and hence climate change.

Variations result from the way the carbon

BREWERS JOURNAL

Figure 1 Schematic to show sources of pollution in the Manufacturing Process

Figure 2 A graph showing the increase in atmospheric Carbon Dioxide in the Northern Hemisphere over time

Figure 3 Carbon Footprint for different food types with data, taken from Dorothy Neufield, Environment, Feb 2020

footprint is calculated and whether it is

also has a major influence on the carbon

when it is multiplied by the volume of

Ale which has a smaller carbon footprint

footprint.

beer consumed it will make a significant impact on greenhouse gases, every

compared to Lager which involves more refrigeration and whether the beers are

Although the carbon contribution of a

industry is required to contribute if we are

consumed locally, national or internation-

litre of beer looks quite moderate when

to achieve our global change challenge.

ally distributed. The type of packaging

compared to some other types of food,

Looking at two brewers, Kernel Brewery

brewersjournal.info

JUNE 2020

|

29

TABLE 1: COMPARING THE CONTRIBUTION TO THE CARBON FOOTPRINT BY AREA FOR KERNEL AND NEW BELGIUM Grams CO2e Materials

Notes

New Belgium

Kernel

% of total

Variance

Barley & Malt

267.1

357.4

23 - 30

Growing barley makes the greatest contribution to greenhouse gases

Brewing

70.4

179.7

8 – 11

Programmed mashing makes a higher contribution than isothermal mash

Packaging (single use bottles)

423.7

401.7

26 - 48

Returnable bottles lower high impact

Distribution & Trade

92.9

550.8

11 - 36

Refrigeration in trade is higher for brands which require refrigeration

Total Carbon footprint

877.9

1538.8

TABLE 2: COMPARING THE CARBON FOOTPRINT MALT MADE IN DIFFERENT OPERATIONS Modern maltings

Traditional (floor) maltings

Intensively farmed barley

Intensively farmed barley

Organically farmed barley

361.6 – 280.1 g CO2e

227.9 g CO2e

196.6 g CO2e

in London and New Belgium Brewery in

➢u Using traditional floor malting maltings

CO2 recovery system. When it comes to

the United States, who have published

and high efficiency kilns

packaging, the carbon footprint of beer

their carbon footprint, it is possible to

➢u Substituting some malt for locally

greatly depends on the packaging format

look in detail at the individual areas which

produced adjuncts

used.

contribute greenhouse gases towards

➢u Consider brewing with barley & en-

climate change.

zymes

Carbon footprint will depend on source

➢u Supply malt at a higher % moisture

of energy, light weighting, and amount

A large amount of CO2e comes from

content

of recycled product used. This data does

barley growing, mainly due to N2O being

➢u Using renewable energy in maltings

not take account of the distribution costs.

and from fertiliser application. It has been

The data shows that brewing makes a

This is the area which shows the biggest

calculated that around four times more

relatively small contribution to the carbon

variation:

CO2e is released in barley growing than

footprint, with the major requirement

Kernel beer is principally distributed

is captured by the growing plant during

coming from energy used in heating and

locally (in London), the beer is stored

photosynthesis. The impact of green-

cooling. Much of this can be reduced

at ambient and may be served at room

house gas emissions can be reduced by

through the use of renewable energy and

temperature or slightly chilled. This data

farming practices with many traditional

energy recovery systems.

does not include any allowance for the

barley varieties, such as growing “bere”

Also, the type of brewing process will

carbon footprint for beer stored in the

barley, having a lower carbon footprint.

have an effect on greenhouse gas emis-

customers’ fridge.

Most of the carbon footprint of malt

sion with the lower value noted for Kernel

Fat Tire Beer from New Belgium is a US

comes from barley. Above is the carbon

Brewery utilising the heat recovered from

National brand with some export and is

footprint for 15 grams of malt required to

wort cooling in isothermal mashing, while

kept refrigerated and stored in trade and

produce one litre of beer.

New Belgium brewery has a higher en-

at home at lower temperatures in fridges.

ergy demand by practicing programmed

Many of these effects can be mitigated

This impact can be reduced by:

mashing.

by use of renewable energy and electric

➢u Sourcing as much of your grain locally

Carbon dioxide produced during fermen-

vehicles.

as possible

tation is not counted when calculating

Reducing emissions by keeping it in the

➢u Using traditional barley varieties with

the carbon footprint which has been

family. A local brewery in Wiltshire UK

lower fertiliser and agro-chemical re-

“locked up” in the grain for less than five

is located on a farm which minimises

quirements

years and it is assumed it will be reab-

it carbon footprint by growing its own

➢u Using organically grown crops with

sorbed by growing plant. Neither is the

barley, using coppiced timber and local

green or organic fertilisers

CO2 credited if captured as part of a

maltsters and hop growers as well as

released from the soil during cultivation

30

|

JUNE 2020

BREWERS JOURNAL

Figure 4 Comparing the carbon footprint generated by different types of packaging

KEGS RECYCLED X 120 TRIPS STEEL CANS 60% RECYCLED ALUMINIUM CANS X 57% RECYCLED RETURNABLE BOTTLES X 30 TRIPS SINGLE TRIPS X 25% RECYCLED GLASS

Figure 5 Circular (sustainable) Brewing at Ramsbury Brewery Produced with permission from Ramsbury Brewery

How Ramsbury Brewery controls its CO2e emissions: u Using renewable energy (coppiced wood) as boiler fuel u Using locally grown materials u Uses local suppliers u Renewable energy sources u Re-use & Recycle on the farm u Returnable (casks) packaging u Local distribution

distributing beer locally in casks to the

We cannot do this alone; we need to

ments. Better publicity will be seen

local pubs and an onsite bar.

work with suppliers, Government and

positively by its consumers and act as a

consumers, each of whom must make

beacon of achievement to goad others

On a larger scale, Sierra Nevada Brew-

their own contribution.

into improving their environmental efforts

ery in the USA has made it its mission to

Consumers are essential in driving

Be proud of your environmental creden-

become a sustainable brewery, installing

change (e.g. the plastic debate). Reduc-

tials and engage with your employees

renewable energy, eliminating all unnec-

tion in packaging is most likely to occur

in the mission. Even suppling recycling

essary waste and sourcing locally.

as a result of public pressure on retail-

facilities will encourage positive behav-

➢

ers, particularly with over packaging for

iour.

Doing nothing is not an option. The se-

supermarkets.

rious consequences of Climate Change

All processes and investment should

However, zero carbon brewing may

are already evident.

consider its impact on CO2e.

not be enough. This article is written in

Our stakeholders expect the brewing

Climate change is not the only envi-

the middle of the Covid19 world wide

industry to make their contribution to

ronmental problem facing the brewing

lockdown, and whilst the pandemic itself

reduce climate change. Not engaging

industry, which includes packaging

represents a human tragedy, it may give

with the process will be punished by

waste, plastics, land fill and agricultural

us a glimpse into a less polluted future.

decreased sales

resources

Air quality around the world has im-

The brewing process itself only contrib-

The target must be Carbon Neutral

proved as we stay at home. It is too early

utes between 8% to 12% of the total CO2e

by 2030 – but it must include all other

to say if the fall in pollution will lead to a

produced in making a litre of beer. Efforts

sources of pollution

net fall in average atmospheric temper-

must be made to focus on brewing

Many companies are already undertaking

ature. It is most probable that as soon

materials, packaging, distribution and

good initiatives towards sustainable pro-

as the lockdown is lifted industries will

storage in trade.

duction, but few publicise their achieve-

revert to their previous behaviour and

brewersjournal.info

JUNE 2020

|

31

Zero waste philosophy Locally grown organic barley & hops 10,000 solar panels, 10 wind turbines & fuel cells makes the brewery 100% independent of purchased electricity 99.8% of waste diversion, equivalent to 51,414 tonnes/pa to landfill It saves money as well

Avoid 11,812 CO2e/pa

Saved $5,398,470 by avoiding disposal

True ZERO WASTE designation by Green

costs

Business

Earned $903,308 from increases sales of beer and co-products

Figure 6 Sustainable Brewing at Sierra Nevada Brewery

any observed improvements will be lost.

We can only hope that as a result of the

FURTHER READING & CITATIONS

lockdown some behaviours will be mod-

➢u O’Rourke T “Saving the planet one grain at time” presentation give to Brewing

ified and we might move towards a more

Conference at the Copa Cervezas de America August 2019

sustainable future.

➢u Paris Climate Change Agreement 2015 - https://ec.europa.eu/clima/policies/

As was stated earlier, to brew a zero

international/negotiations/paris_en

carbon beer is not enough. Any claim for

➢u Climate change: Where we are in seven charts and what you can do to help -

zero emissions must include all CO2e

https://www.bbc.co.uk/news/science-environment-46384067

produced in the supply chain from barley

➢u Carbon Footprint Assessment for 2016 The Kernel Brewery revised 2018

growing through to the customer drinking

➢u The carbon footprint of Fat Tire Amber Ale - https://www.ess.uci.edu/~sjdavis/

the beer, literally from ”grain to glass”. We

pubs/Fat_Tire_2008.pdf

must set about actually removing CO2

➢u Cheri Chastain Sierra Nevada – Zero Waste - Suhttps://www.slideserve.com/

from the atmosphere to reverse climate

hayley/cheri-chastain-sierra-nevada-brewing-co-sustainability-coordinator

change.

At present there are limited ideas for carbon capture. Some interesting ideas include: the process of carbon capture practiced by Kahmer Brewer (Cambodia), which passes its exhaust boiler fuel through waste caustic creating more green spaces to naturally absorb atmospheric CO2. Many cities in Asia are building new high rise flats with terraces of sustainable trees. Breweries could consider ”re-wilding” their surrounding environment by growing more trees and making their sites cleaner and greener as well as more beautiful places to work, and re-using the brown water from effluent treatment for watering.

It is up to all of us to take responsibility and look after and cherish our planet.

32

|

JUNE 2020

BREWERS JOURNAL

Brewing success together.

For brewers from brewers.

BrauKon: ClientsĘź Voices WATCH VIDEO NOW

braukon.com

Quality Control In Your Brewery Beer Chemistry Multiple beer and water chemistry tests with the BeerLab including ABV, bitterness, colour and VDK’s.

Rapid Micro Rapid detection of beer spoilage bacteria and wild yeasts including Pediococcus, Lactobacillus and Diastaticus with Invisible Sentinel PCR. AlcoTest-RI Accurate ABV in less than 3 minutes with no reagents or distillation.

01342 820820 Brewers Journal March 20.indd 1

www.qclscientific.com/brewing 26/03/2020 11:11:07

WATER CONSERVATION IN THE BREWING INDUSTRY BREWING COMPANIES FACE AN ONGOING CHALLENGE TO REDUCE THE AMOUNT OF WATER CONSUMED IN THEIR PROCESSES AND MUST CONSTANTLY SEEK NEW WAYS OF ACHIEVING, AND SURPASSING, THEIR ENVIRONMENTAL IMPACT TARGETS. HOWEVER, MANY BREWERS MAY BE UNAWARE THAT THEY COULD ACHIEVE A STEP-CHANGE IN THEIR WATER USE RATIO (WUR) SIMPLY

BY RETHINKING THEIR PUMP SEALING PLANS, SAYS REBECCA CLUBBE OF AESSEAL.

34

|

JUNE 2020

T

he brewing industry has made significant progress in its efforts to move from a take-use-discharge approach in its production

processes, to what Nick Martin, executive director of the Beverage Industry Environmental Roundtable (BIER), calls ‘water circularity thinking’.

In its 2018 Benchmarking Study, Trends & Observation Report, BIER reported that breweries overall had achieved a 9% improvement in their average water use ratio (WUR) between 2013 and 2017.

Rebecca Clubbe of AESSEAL

They reduced their WUR – the metric which measures the ratio between the total litres of water used to produce one litre of end product - from 3.68 L/L in

hot wort, mash, kettle and adjunct duties,

2013 to 3.35 L/L in 2017. This amounts to

as well as clean-in-place (CIP) pumps.

around 27 billion litres of water saved, or

These dual seals require a secondary

almost 11,000 Olympic swimming pools,

fluid which acts as a barrier between the

over this period.

seal faces, keeping them cool and lubri-

This is a positive sign that the industry is

cated to prevent overheating, dry-run-

open to investigating and implementing

ning and eventual seal failure.

methods of reducing water consumption

This supply of secondary liquid is sup-

at every stage of the brewing process,

plied to the inner and outer seal faces

from milling to carbonation.

via an American Petroleum Institute (API)

Much of this effort understandably focus-

designated piping plan - API Plan 55 - at

es on the more evident opportunities to

a rate of 1.5 gallons (6.8 litres) per minute.

minimise consumption, for example in

Often this flush water goes down the

high-use cleaning and cooling processes.

drain at the end of the cycle – a substan-

However, if brewers focus their sights on

tial waste.

their pump systems, and in particular the

Most breweries would assert their com-

way the pump seal support system is

mitment to combatting the global water

configured, they could achieve a sizeable

crisis.

reduction in their WUR.

Yet what they may not be aware of is

In brewing processes, dual mechanical

that, by replacing the API Plan 55 pump

seals are commonly used on pumps on

sealing plan with an advanced water

BREWERS JOURNAL

management system, they can transform their environmental commitment into a

Breweries can achieve a sizeable reduction in their WUR

quantifiable reduction in their WUR, while at the same benefiting from improved pump reliability, better operational efficiency and reduced costs.

These ‘continuous loop’ water management systems employ a modified API Plan 53-A seal support system. This isolates cool, clean water in a vessel and recirculates it to the seal faces, using an internal flow inducer and/or through thermal convection, in a continuous circuit. Less than a teaspoonful of fluid is lost in the process, mostly in the form of vapour, all but eliminating waste.

For example, based on data averages in the BIER benchmarking study, one brewery producing 221,108 kilolitres of beer reduced its water consumption from 740,812 litres to 669,268 litres by employing a continuous loop water management system on 25 pumps. This corresponded to a roughly 10% reduction in WUR. A water management system also removes the risk of mechanical seal faces becoming contaminated by abrasive process fluids such as mash and wort.

The inner faces of mechanical seals are

brewersjournal.info

JUNE 2020

|

35

The industry is open to investigating and implementing methods of reducing water consumption

precision lapped to one helium light band, with one face rotating against the stationary seal face. The face set is spring energised, and hydraulic closing forces create a thin fluid film between the faces.

However, if the water buffer is pressurised lower than the process fluid, this abrasive mix becomes the fluid film. Inevitably, this eventually cross contaminates the secondary buffer seal. Mechanical seal

removed. Easy visibility into the interior

However, with the added value of

efficiency is compromised and Mean

means residue is captured before it can

improved pump reliability, operational

Time Between Failure (MTBF) reduced.

become a breeding ground for bacteria,

efficiency and enhanced CIP procedures,

In a continuous loop system, the pres-

and cleaning is hassle free.

making this decision should be not only a

sure of the water buffer is increased to

Water Use Ratio is an important metric to

matter of environmental necessity, but of

achieve optimum barrier pressure across

the beverage industry and an opportunity

common sense too.

the seal faces and maintain a regulated

to yield an improvement of 10% on just

supply of clean, cooling, lubricating fluid.

25 pump applications should be incen-

Each seal therefore operates to its max-

tive enough to consider upgrading to an

imum potential, increasing its reliability

advanced continuous water loop seal

and lifespan.

support system.

By extension, the pump also functions at optimum levels and the risk of failure and unscheduled downtime is reduced considerably, with inevitable financial benefits from this improved productivity.

Minimising the risk of contamination The stringent adherence to hygiene and clean in place (CIP) requirements demanded by the beverage industry is an ongoing challenge for even the most meticulously maintained brewery.

The traditional seal support fluid vessel is one of the worst offenders for harbouring dirt and breeding bacteria in its interior, often undetected due to its inherently enclosed design.

However, advanced continuous loop water management systems, such as the AESSEAL SW Range™ have the option of a simple, low-cost seal support vessel, EasyClean™, which enables easy inspection and cleaning.

This self-filling unit incorporates internal filler welds to eliminate bug traps and a detachable lower section with a quick-re-

Water Use Ratio is an important metric to the beverage industry

lease clamp, which allows it to be easily

36

|

JUNE 2020

BREWERS JOURNAL

Great Beers

begin with F O R

M O R E

I N F O R M AT I O N

Muntons Malt C O N TA C T: D I S T R I B U T O R

MUNTONS DIRECT SALES

S A L E S

Joseph Fifield

David Hannah

Michaela Teagle

Pete Robson

Total Brewing Supplies

Southern England, Wales and Ireland

Scotland and Northern England

UK & International

Brewing & Distilling

North East, Yorkshire & Humberside, East Midlands, Cambridgeshire

07979 537764

07979 537782

01636 823909

michaela.teagle@muntons.com

pete.robson@muntons.com

gary@totalbrewingsupplies.co.uk

07583 048935

07525 809093

joseph.fifield@muntons.com

david.hannah@muntons.com

Muntons plc Cedars Maltings Stowmarket Suffolk IP14 2AG

T 01449 618300

muntons.com

Next day D E L I V E RY

We are a family run business set in the heart of the Wiltshire countryside, with over 30 years’ experience in stainless steel components.

We offer extensive stock for next day delivery at competitive prices. We also cater for bespoke custom fabrications.

01666 861 221

NCHFittings.co.uk

sales@NCHFittings.co.uk

MAKING A MARK THE 0.5% VARIANT OF ADNAMS’ POPULAR GHOST SHIP BEER HAS BEEN A MARKET HIT SINCE LAUNCHING BACK IN 2019. THE BEER IS A GREAT EXAMPLE OF A LOWALCOHOL BEVERAGE AND, THANKS TO THE STRIKING WORK FROM SAXON PACKING, IT LOOKS THE BUSINESS, TOO.

A

dnams have been brewing

ing, plastic ring, four-pack of beers or

beer at their Southwold site

struggle with individual bottles. Instead,

for more than 670 years.

they can proudly present a highly-fin-

They are proud to run their

ished well presented pack of beers that

business sustainably, with

represents value,” said Mike Impson,

a great passion for care, to make great

sales director at Saxon Packaging.

products and create memorable experi-

Printed using a four-colour lithographic

ences for their customers. Through their

print process, the pack compliments

innovation and dedication, they have ex-

Adnams’ eye-catching artwork where

panded their product offerings to include

the famous ‘Ghost Ship’, in its silhouetted

wine, spirits and other goods.

form, can easily be identified.

These beer fridge packs also have

In 2018, Adnams recognised a growing

the added embellishment of matt film

demand for low-alcoholic beverages,

laminate to provide a more aesthetically

created a product to meet these new

pleasing look and to enrich user ex-

demands based on their original popu-

perience with its smoother texture and

lar beverage Ghost Ship, and of course

increased perceived value.

needed new packaging to bring it to

The packaging also proudly demon-

market. Back in 2019, they received an

strates its low-alcohol contents in its

enquiry from Leanne Adnams, to pro-

artwork, which appeals to the growing

duce a premium and convenient drinks

number of consumers that are opting for

packaging solution to suit.

low-alcohol products over their higher

The ‘Ghost Ship – 0.5% Low Alcohol’

ABV% equivalents. With clear, easy-to-

packaging is designed to house 4x330ml

read text, customers are able to clear-

cans horizontally inside the packaging.

ly differentiate between this product

With the inclusion of perforations to tear

packaging and the standard Ghost Ship

away into an opening that allows access

counterpart.

to the products inside. Each time a can is

As the packaging is made from cor-

removed from the opening, another will

rugated cardboard, it can easily be

move in its place.

recycled. This reflects positively on

“The packaging design for the Ghost Ship

Adnams’ branding and efforts to be as

0.5% 4 x 330ml Fridge Pack really chang-

environmentally friendly as possible. It

es the way that consumers perceive a

also bodes well with their increasingly,

traditional four pack of beer. Customers,

environmentally aware consumers.

who would traditionally want to bring a smaller quantity of beer to a party, no

With the current drive towards the use of

longer have to carry in an underwhelm-

sustainable packaging, Saxon said it was very rewarding for them to be able to demonstrate to drinks manufacturers that such visually engaging and high-quality packaging can be produced from much more environmentally friendly materials than what they have previously been accustomed to.

“With an initial order of 10,000 units, we are thrilled to hear that Adnams are very happy with what we have produced for them and that customers have also been enjoying the products packaged inside them,” they added.

38

|

JUNE 2020

BREWERS JOURNAL

Tailored solutions for kegs, casks and drinks equipment.

We offer a wide range of services for brewers, cider and lager producers of any size.

• Equipment finance • ECasks and Craft EKegs • Cask and keg rentals

• Container services • Sale and rent back

Talk to us today 01425 485421 Visit closebreweryrentals.co.uk

Close Brothers | Modern Merchant Banking Close Brothers Brewery Rentals is a trading style of Close Brewery Rentals Limited, which is a subsidiary of Close Brothers Limited. Close Brewery Rentals Limited is registered in England and Wales (Company number 5826492) and its registered office is Unit 1, Kingfisher Park, Headlands Business Park, Blashford, Ringwood, Hampshire BH24 3NX.

CBBR 297x420_Generic 01-19.indd 1

14/01/2019 12:09

A NEW YEAST IS COMING SOON selected & produced in partnership with Verdant Brewing Co.

www.lallemandbrewing.com

FINDING FLAVOUR I

AT THIS STAGE FEW PREDICTIONS CAN BE MADE ABOUT THE VIRUS WHOSE NAME WE DARE NOT MENTION. BUT ONE THING YOU DON’T NEED A CRYSTAL BALL TO PREDICT AND THAT IS SUMMER IS COMING. AND, IF LAST YEAR’S WEATHER IS ANY INDICATION OF 2020, WE WILL HAVE YEAR AHEAD. COULD IT BE TIME TO START DIVERSIFYING YOUR LINE-UP TO QUENCH THOSE THIRSTS? VELO MITROVICH REPORTS.

n Hong Kong in the 1990s there

to a fork in the road almost as soon as it

was a young Irish journalist who

started in the States. One fork led to the

wrote for a local rag. You would

new craft beer movement, with brewers

see Patrick at every press function,

trying to capture those flavours or mov-

junket and anything else offering

ing on to other fruit ideas. The other fork

free drinks – along with every other

led to beer, cheap wine and wine coolers

reporter in town. While most hacks would

made by the big boys and flavoured for

be throwing back expensive wines, whis-

the most part by artificial means.

kies, and cocktails – all on a PR compa-

With many US teenagers first exposure to

ny’s expense account – Patrick would be

alcohol being these alcopop drinks, and

drinking Malibu and orange.

with the evenings usually ending badly

Malibu and orange? Reporters would

with prayers made in multi-coloured to

give him grief. It wasn’t a real drink; he

the waters of the porcelain throne, it’s

was bringing the side down; and a dozen

amazing that this did not lead to the final

other reasons why he should move over

nail in the idea of fruit flavoured beers.

to a ‘proper’ drink.

According to Craft Beer & Brewing maga-

Patrick would just laugh. “I drink what I

zine, craft brewers have approached fruit

like, and I like what I drink,” was his reply

from both the modern and traditional an-

to all. Funny thing was, by the end of the

gles. “The best producers will age beers

evening, he was far from being the only

for months on whole fruit, of-ten in oak

one drinking Malibu and orange.

barrels. Many of the beers will start off as

Put the word ‘fruit’ next to ‘beer’ and

sour ales and eventually gain much of

you get the same reaction from many. It

the character of traditional lambic-based

doesn’t matter that in beer’s long, storied

fruit beers. Others will blend in fruit pu-

history, fruit has often played a role in it.

rees or juices, either before fermentation

We all talk about adjuncts, an adjunct is

or after. When added post-fermentation,

nothing more than a non-malt source of

fruit adds sweetness, colour, and flavour,

fermentable sugars – sounds like fruit.

but little subtlety or traditional flavours.

It actually wasn’t until the advent of the

The least traditional, though the beers

huge commercial lager operations in the

are often popular, will add ‘natural’ ex-

post-Second War World that fruit beer

tracts to their beer, giving them an instant

got relegated to lesser production.

boost of candy-like fruit flavour.”

However, during the 1970s and 80s,

In this article we’ll be discussing the

young people from the UK and USA

actual flavours going in the beer and will

starting travelling more to the Continent

save for a later edition the actual nuts and

and discovered Belgium Lambics and

bolts of fruit beer production.

other fruit beers. With a generation’s beer

brewersjournal.info

tastes shaped by Budweiser or Coors,

If you want to start controversy, start

experiencing both Belgium beer and

talking about fruit flavoured beers in a

fruited additions led to an earthquake of

crowded lift – at least back in the days

epic proportions whose aftershocks only

when a lift could be crowded.

continue to grow.

Are they something beautiful or a some-

However, the fruit beer movement came

thing made to peddle beer to those who

JUNE 2020

|

41

don’t want the taste of beer in their beer?

how you are going to get that fruit flavour

definitely not want wild yeasts affecting

There are some fruit beers out there with

into your beer.

your other beers.

so much fruit in them, not only are you

Something to remember is that fruits

Just like how that fresh fruit that is taking

getting one of your five-a-day, you could

are mostly sugar and water. Simple fruit

up space in your brewery, it will also be

pour it on pancakes in place of syrup.

sugars quickly ferment into alcohol, leav-

taking up space in brewing vessels. Not

There are others, however, which seem

ing you with none of the sweetness you

only will this limit the amount of beer pro-

to tease your tongue, dancing across it

might expect from a strawberry or cherry

duced, fruit will also soak up your beer.

and leaving you wondering what is it?

beer. If you want to add your fruit to the

Sugars in fruit can accelerate fermenta-

And, if nothing else, there are few pleas-

primary, most of the fruit’s flavour and

tion and fruit starches and proteins can

ures in life quite like drinking an icy cold

aroma will disappear completely. Another

give you beer that is hazy and cloudy.

Strawberry Belgium wheat beer on a hot,

challenge is not having the hops and

And if nothing else, it can be a real pain

humid August night.

malts used don’t drown out what little

to clean-up after.

There are various ways to getting fruit

fruit flavour and aroma you have left.

If you’re using frozen fruit, the majority of

flavour into your beer, with each having

Whole fruit requires a lot of prep work – a

the prep work should already be done

pros and cons. If you ask a half doz-

whole lot. This includes cleaning, peel-

and at times, the flavour quality will be

en brewers who use fruit, you’ll get a

ing, pitting, stemming, and more. In other

better with frozen than with fresh. But,

half-dozen answers as to the best way.

words, it is very labour intensive.

don’t fool yourself. There is still a lot of

They will most probably turn around and

If you’re set on using whole fruit to make

work.

ask you two questions:

a beer that you’ll be offering all year, how

u What style of beer are you going to

will you get your fruit when it’s out of

Why then go with fresh or frozen fruit?

produce?

season, or if there’s not enough, or even

The flavour can be amazing and can

u What is your desired fruit profile?

if it’s in bad condition. Fresh fruit can

bring out your creativity as a brewer. If

vary in flavour from year to year, as can

you’re using fruit from a nearby orchard

As basic as these two questions seem,

the amount farmers produce. How and

or one that is identifiable to your cus-

some brewers don’t seem to ask them-

where are you going to store the fruit?

tomers, your marketing strategy could

selves either, just feeling that they need

Remember that there is an excellent

not be any easier.

to add a fruit beer to their line-up. Once

chance you’ll pick up some wild yeasts

However, there are numerous choices

you have come up with your answers,

from the fruit skins, which you may or

other than fresh/frozen.

you will then have a much better idea of

may not want. Chances are you will most

Puree is easy to use because it comes in

42

|

JUNE 2020

BREWERS JOURNAL

a can or bag and is ready for use. There

later issue of TBJ – certain fruit flavours

can be residue in the bag, but that can

can obviously be obtained by yeast, hops

be easily removed with strainers. A good

or grains.

portion of the time the fruit has been

You would be hard pressed to find a sin-

pasteurized so there will be no bacteria

gle brewer who did not know that if you

or wild yeasts. Types and flavours of pu-

want a straight citrus flavour, it is hard

ree range from the sublime to the insane.

to beat American Cascade, Centennial,

Concentrate is the easiest to use, with

Columbus, Tomahawk, Zeus hops, with

little to no residue so use and clean-up is

many of the New Zealand varieties giving

easier. However, because it’s concentrat-

strong citrus flavours.

ed, it is easy to add too much.

Other hop flavours include mango, pine-

Natural fruit flavouring extracts/essence

apple, peach, apricot, cocoa bean, mint,

will give you the flavour of fruit but

blackberry and plum.

without any sweetness. Brewers who use

Depending on the yeast selected, yeast

extracts say that extracts accentuates

produced esters can give your beer

the malt and hop flavours in moderately

banana, cheery, apple, pear, citrus fruit,

hopped ales and lagers without over-

peach, apricot and a variety of berry

powering the taste of the beer.

flavours.

Artificial flavours can taste like something

At a higher Lovibond range of crystal/

right out of Dow Chemical, but there are

caramel malts, you can get deep and rich

some which are close enough to real, to

flavours of plums, prunes, figs and dates.

you fail the blind sniff test. And, because of the prevalence of some artificial fla-

No matter how you get that flavour of

vourings, such as cherry or maple, many

fruit into your beer, make sure it is some-

consumers either find the real deal too

thing that your customers can enjoy. Are

bland or are confused by it.

you making beer with a fruit flavour, or are you trying to make an alcoholic fruit

While it is not the purpose of this article

drink?

to go into details – that will come in a

brewersjournal.info

JUNE 2020

|

43

BOTTLING EXTREME JOY T THE CRAFT BEER INDUSTRY IS A FUNNY OLD THING. EACH BREWER AND DRINKER SEEMS TO THINK THAT THERE IS ONLY ONE WAY TO MAKE THAT ONE TYPE OF BEER THAT’S THE ONLY REAL BEER. IF YOU’RE DOING SOMETHING DIFFERENT – BE IT INVESTMENT, INGREDIENTS, BREWING OR MARKETING – THEN THAT JUST AIN’T BEER. HOWEVER, JUBEL – AND ITS GROWING FANS – WOULD BEG TO DIFFER. TBJ REPORTS

44

|

JUNE 2020

he way Jesse Wilson,

lager, it would make Jubel’s beers more

co-founder of Jubel, tells

accessible.

the story, it happened like

“Initially we were really just brewing the

this.

style of beer we wanted to drink, some-

During his final year in

thing that you could session on and that

university he was in the French Alps on

was really refreshing – the type of beer

a skiing holiday with friends, when he

you’d want to take to a BBQ or a day at

made two discoveries at an Alpine bar.

the beach. The more we shared it round

The first was a song the bar used to close

family and friends, the more it seemed 25

out the afternoon. Called ‘Jubel’, the

to 35-year-olds took most naturally to our

name translates to “a feeling of extreme

beers,” says Wilson.

joy.” The second discovery – in the same

“Instead of starting out home brewing,

bar – was demi-pêche. This is a beer

we initially brewed on a small 100L kit

cocktail with peach; either from fresh

in a microbrewery, and had further help

peaches, puree, concentrate or extract,

fine-tuning the beer from Roger Ryman

depending on the establishment and

at St Austell Brewery. After we brewed

time of year.

a few consistent batches, we jumped fairly swiftly to taking the beer to music

“Wow!” screamed his taste buds.

and beer festivals to see whether people wanted to drink it, and after selling out

Back in England, he joined Mars Choc-

each time we fully committed to it as a

olate on their graduate scheme. But

job.”

Wilson couldn’t get the craving for the peach beer out of his mind, along with

It was during one of the first times at a

the idea of creating something that

festival that Wilson was given a scare.

would give people the same feeling of

The problem, as any brewer can tell you,

joy he had in the Alps, especially after

is getting people to try your beer to see

having a couple of pints of demi-pêche

if it will be a hit or a miss. If you’re doing

at altitude.

something that is way beyond the norm,

Work-time went to the chocolate giant;

your problem is doubled or tripled. So

spare-time went to beer. Four years

what to do to get maximum exposure? It

later, after learning how to brew, raising

was decided to bring Jubel to one of the

money, and after testing many, many at-

UK’s largest outdoor concerts.

tempts on family, friends, and strangers –

Wilson says that they realised they

some of whom must of ran the other way

needed honest opinions. But, as he found

when they saw him approaching with his

out, there can be too much honesty. After

latest batch – Jubel’s peach infused beer

sleeping in the mud for a couple of days,

was ready to launch in April 2018.

people tend to speak with no filter.

From the beginning, Jubel knew that it

One sampler took a sip and said: “You

was brewing a new type of beer for the

must have the worst job in the world

UK market, one that would not be for tra-

trying to flog this stuff.”

ditionalists or those craft beer fans who

At that point, Wilson must have felt his

craved hop-driven beer. By going with a

dream crashing down around him. But,

BREWERS JOURNAL

luckily for Wilson and Jubel fans, that

versations with potential contract brewers

person was in a very small minority. Five

we definitely considered setting up our

thousand bottles were sold and by far

own brewery. Jubel is a fairly complex

the overall consensus was: “This is really

brewing process because the product is

good.”

so unique, so I spoke to over 100 contract

“I think it’s really good to get the raw re-

brewers and would hold my breath when

action from people to see whether you’ve

it got to the stage of talking through the

got a goer on your hands or not, and who

brew specification,” says Wilson.

your consumer is. It’s not very helpful to

“Capital was a real constraint to building

get approving nods from people if they

a brewery that was capable of brewing a

actually don’t like it,” he says.

light lager consistently so we stuck with

“Once we had been to a handful of music

the contract brewing route and fortu-

and beer festivals and seen the beer

nately were able to partner with St Austell

sell out consistently, we knew we had

Brewery. We were very lucky with timings

a product that people wanted to drink,”

as St Austell Brewery were opening

says Wilson. “They would say things like

Hare Brewery in Bath in Spring 2018 so

‘this is as refreshing as a cider but I can

we partnered with them to brew Jubel;

drink it all day and I can usually only have

initially on the pilot plant in St Austell in

one cider’. So we knew Jubel was unique

Cornwall, and then commercially at Hare

and it gave us the confidence to jump in

Brewery in Bath.”

full-time.”

If a writer is doing something very differEvery brewer wants their own brewery,

ent in a novel, a problem they will face

but many times having a contract brewer

is where the book will be placed on a

makes much more sense, if for no other

bookstore’s bookshelf or website’s cate-

reason less money has to be invested in

gory list. If you combine something like

the project and you can often times then

science fiction with a detective story, you

get your dream in a bottle faster. Howev-

could find yourself not placed at all. The

er, finding the right contract brewer who

same can go for a unique beer.

has the equipment, expertise, time and

In the case of Jubel, without giving it

space to do your beer justice can be a

much thought a store might consider it a

challenge to find.

lager, a craft beer, a flavoured cider, an

“After over a hundred disappointing con-

alcopop or even a shandy.

brewersjournal.info

I think it’s really good to get the raw reaction from people to see whether you’ve got a goer on your hands or not, and who your consumer is” Jesse Wilson, Jubel

JUNE 2020

|

45

“Jubel is a very unique style of beer and

and this worked visually on-pack across

says Wilson. “The fruit [taste] in Jubel is

we did have some lengthy chats about

the range.

prominent and refreshing, and our lager is brewed to a low IBU and zero PG to

category positioning. Craft beer as a category is often championed by hop-for-

Over the years peach flavouring in beer

be very dry and sessionable. It took two

ward IPAs, APAs and Pale Ales, so we

and other alcoholic drinks has had some

years to get the right balance of being

were unsure whether that was the right

utter failures. Some seem unsure what

slightly sweeter than a normal lager, but

positioning for us,” says Wilson.

they were, ranging from an adult fruit

still being sessionable.

“But we went right back to the initial drive

juice to an alcopop drink for older teens

Fruit flavour can be added to beer using

behind craft beer, which was a push for

to something highlighting what a chem-

fresh or frozen fruit, puree, concentrate,

beers with real flavour, offering some-

ical lab can create. One of the strangest

natural flavouring extract or essence, or

thing different and more interesting to

has been Michelob’s ‘Ultra Dragon Fruit

artificial flavourings. Each has advantag-

drink than the bland mass-market beers.

Peach Beer’, which is the butt of jokes on

es and disadvantages and if you ask 10

In that sense we felt craft beer is exactly

TV’s ‘Family Guy’.

brewers who make a fruit flavoured beer,

where we sit.”

That said, there have been some definite

you will get 10 different answers.

Fairly soon into commercial production,

success stories. With Jubel’s Peach, in

“We started off with peach pulp and

Jubel did a step backwards and decided

some ways it is easier to define what it

peach juice but it affected the stabili-

to do a major overhaul of the design.

isn’t in comparison with Beavertown’s

ty, body and colour of the beer so we

“We didn’t feel our initial brand iden-

Peacher Man and Lindeman’s Pecher-

developed the peach essence to infuse

tity was a strong enough reflection of

esse.

the beer in BBT and the result is a clear

our mission to pioneer a new style of

“Peacher Man is a witbier so it hazy,

and light-bodied lager,” says Wilson. “We

beer and disrupt the category. We set

heavier bodied and about three times the

have developed a fruit essence from

Pearlfisher [creative design and brand-

IBU of Jubel. Pecheresse is a lambic so

peach, elderflower and grapefruit extract

ing company] the brief and they came

it is very tart, verging on a sour. Jubel is

oils and we infuse the lager with these

up with the cut through concept that

a light-bodied, crisp lager that is brewed

essences post-fermentation in BBT.”

reflected our ambition to cut through the

to deliver the refreshment of a fruit cider

These are for, in respected order, Jubel’s

beer market with a distinctive offering,

with the dry sessionability of a lager,”

Peach, Elderflower and Grapefruit beers.

46

|

JUNE 2020

BREWERS JOURNAL

In looking at reviews of US peach beers,

ning out. Flavour-wise, the initial taste is

a consistent complaint is a lack of con-

peach, followed by a gentle hoppy beer

sistency in flavour. For those familiar with

flavour, with the peach taste not lingering

a lack of 100 percent flavour consistency

in the mouth.

in using the same species/country-of-or-

Taste comparisons can be made to a

igin hops over a five-year period, this

Bellini cocktail. It is about as far removed

problem is only magnified when using

from shandy as Earth is from Pluto, just

fresh fruit, with each season bringing a

barely in the same solar system.

slightly different taste.

As a 4.0% ABV session, this would make

“We’re very lucky to have a fantastic

an excellent summer beer. To drink this

brewing partner in Hare Brewery, and

while eating barbequed sticky ribs would

Jubel is brewed under the watchful eye

be a match made in heaven.

of Georgina Young, ex-Head Brewer at

Jubel’s Elderflower is an elderflower

Fuller’s and now heading things up at

infused beer which works well. While to

Bath Ales. Like hop extract oils, our fruit

label a beer as one “a woman would like”,

essences are completely stable so we

is a huge injustice to both women, men

get brilliant fruit flavour consistency and

and the beer in question, during a taste

the team at Hare Brewery do a great job

test, this was brought up numerous times

of brewing our base lager consistently,”

by both sexes.

says Wilson.

With hops used so much over the last

Jubel’s peach beer does not smell

decade to create a grapefruit taste and/

overpowering ‘peachy’ when opening the

or real grapefruit flavourings added to

bottle or pouring into a glass. When you

IPAs, you would think Jubel’s 4.0% ABV

sniff it, you will find yourself going back

Grapefruit would find a quick home with

and forth, debating if the beer or peach

IPA drinkers. However, with it being a

aroma is more dominant with beer win-

lager with an IBU rating 1/10 that of a

brewersjournal.info

Jubel is brewed under the expert guidance of team at Bath Ales’ Hare Brewery

JUNE 2020

|

47

West Coast style grapefruit IPA, what you

Wilson says that pouring pints in pubs is

might be expecting in bitter flavour is not

the core of Jubel’s business, so on-trade

there.

is its most important channel. From 2018

If you have never had a Ballast Point

to 2020, the increase in bottle production

Yellow Sculpin or something similar, you

has gone from 200,000 to 800,000 – an

would find Jubel’s grapefruit beer enjoya-

increase of 300 percent.

Bottled production of Jubel has increased 300 percent from 20182020

ble. If, however, you enjoy a grapefruit IPA, it might taste too sweet.

“That all changed with the impact of Covid-19 so we’ve since shifted towards

While most breweries seem hellbent on

the off-trade and online channels to drive

creating as many new beers as possible

sales,” he says.

in the shortest period of time, Jubel is

“We normally do lots of sampling

taking a very different approach.

sessions, activations and events in the

“Peach was inspired by demi-pêche in

on-trade which are a great way to get

the Alps, elderflower by a lager with an

people trying Jubel in an experiential and

elderflower-top at a London restaurant,

memorable way.

and grapefruit by a grapefruit juice and

“The last few weeks we’ve accelerated

lager shandy-style tradition in Croatia. All

our digital marketing activity to put Jubel

three of our beers have been inspired by

on the radar of people on social media

interesting and unique beer serves we’ve

who are likely to enjoy our beer, and

discovered and the plan is to keep it that

we’ve had really strong take up of online

way,” says Wilson, adding that peach is

orders.”

Jubel’s best seller.

Jubel can be bought at Sainsbury’s, bottle shops and from the Jubel website.

48

|

JUNE 2020

BREWERS JOURNAL

NEW PRODUCT

SafSour LP 652 TM

A HIGHLY RELIABLE BACTERIA TO CREATE BALANCED SOUR BEERS

This homofermentative lactic acid bacteria is ideal for kettle sour beer recipe. It has been specifically selected by Fermentis for its capabilities to produce mainly lactic acid, to bring clean lactic flavor. It releases unique tropical, citrus and fruity notes and will give a nice freshness to your beer.

Discover more about this product on: www.fermentis.com

Next day D E L I V E RY

We are a family run business set in the heart of the Wiltshire countryside, with over 30 years’ experience in stainless steel components.

We offer extensive stock for next day delivery at competitive prices. We also cater for bespoke custom fabrications.

01666 861 221

NCHFittings.co.uk

sales@NCHFittings.co.uk

CANNED HEAT WHEN THE TEMPEST BREWERY MADE THE CALL TO INVEST IN ITS OWN CANNING LINE, IT RETURNED TO ENTERPRISE TONDELLI, WHICH HAD SUPPLIED ITS BOTTLING LINE BACK IN 2014. NOW, ARMED WITH A 12 HEAD ROTARY COUNTER PRESSURE CAN FILLER, MONOBLOCED WITH TWO SEAMING STATIONS, THEY CAN HANDLE 330ML, 440ML AND 500ML CONTAINERS, AND AIM TO GET THEIR BEERS TO MORE PEOPLE THAN EVER BEFORE.

50

|

JUNE 2020

T

he Tempest Brewery core

full of depth and flavour and in 2019 were

range of beers is now

rated by rate-beer as one of the 100 best

available for the first time in

breweries in the world. Tempest beers

330 ml cans following the

are available in cask, keg, bottle and now

installation of a new canning

330ml cans.

line from Enterprise Tondelli – suppliers of canning, bottling and kegging equip-

In 2019 they became the first brewery

ment.

in the UK to join 1% for the planet and

“The Tempest core range has been

donate 1% of sales through a mix of mon-

rewired and redesigned to reflect the

etary, in-kind and approved promotional

artistry that goes into every beer and

support to environmental non-profits.

the transcendent feeling you get when

This means getting involved in various

you first taste them. The beer has the

projects to offset their carbon footprint

power to take you to another place, and

and connecting with local environmental

that sense of place was central design

causes; although they don’t like to talk

process. Each beer belongs to a different

about their charity work either.

world: from the burning skies of Texas

Having bought a bottling line in 2014 from

to the cold North Sea, we wanted to cut

Enterprise Tondelli, the next logical next

through the brash, wacky aesthetic that

step was the move to canning and the

is beginning to define craft beer,” the

decision was made to purchase a new

brewery explained.

canning line also from Enterprise. The

But the story really began back in 2010

complete line supplied by the company

when Gavin and Annika Meiklejohn

comprises a low level rotary depalletising

met in a brewpub in Canada before

table feeding an in-line can rinser also at

travelling the world together and finally

low level which makes it easier to access.

settling down in New Zealand. It was there, while working as a chef, that Gavin

The can rinser can use de-aerated liquor

began home brewing in their garage in

to reduce oxygen pick up or alternatively

Christchurch.

air to reduce effluent impact. The rotary

“We were making beer in New Zealand

buffer table allows the operator to pack

and my friends would come over from

filled cans as well. Additionally, an empty

Scotland and ask why they couldn’t buy

can labeller was supplied for flexibility

beer like this back home,” says Gavin,

of short runs although volumes are such

co-founder of Tempest Brewery. That

that printed cans are currently being

was all the motivation needed to move

used.

back to Scotland and make beers that

The 12 head rotary counter pressure can

could match the quality of his culinary

filler is monobloced with two seaming

creations. Starting with a 10-barrel brew-

stations and can handle 330ml, 440ml

ery they quickly needed new premises

and 500 ml containers. Low DO is critical

so they relocated at Tweedbank Industri-

so a number of features have been incor-

al Estate in Galashiels, Scotland.

porated such as empty can flushing with

The brewery has gained recognition for

CO2 from a seperate manifold rather than

its cutting-edge approach to brewing

the bowl to ensure pure CO2 is used and

and produces small batch-brewed beers

with a different pressure to the filler bowl

BREWERS JOURNAL

CO2 for maximum flexibility. There are also two pre-flushing phases. The filling valve is an evolution from the field prov-

Tempest Brewery is currently running its new canning line at speeds between 2200-2400cph

en level filling valve found on the craft bottle fillers that Enterprise have been supplying for a number of years.

On the filler discharge a CO2 tunnel bubble breaker along with under cover gassing is fitted before the can lid is applied.

The can lid also has a CO2 jet to remove any dust on the can end. The seamers use proprietary chucks and are controlled by a mechanical cam driven by an inverter-controlled motor for reliability and repeatability which can be a problem on pneumatically controlled systems.

The filled cans proceed to the packing area on Enterprise supplied conveyors.

“I’m really pleased with the quality of fill, we have been getting consistently <20ppb fill pick up and regularly 10ppb, we’re running the machine at 22002400cph which is a nice speed for operators,” said Gavin Meiklejohn.

Change parts can be fitted for different can bodies and ends along with a special section for nitrogen injection for still products. Enterprise also supply a high level can de-palletiser for tall stack cans.

The craft can filler range from Enterprise has two sizes currently 1500cph and up to 3,000cph. In addition, their larger can filler ranges feature flow meter filling up to 80,000cph and can be supplied as standalone fillers or part of turnkey filling lines.

Craig Wilson, managing director of Enterprise Tondelli said: “Tempest Brewery are a great customer to work with. This cost-effective range of can fillers offers a real opportunity for some of the smaller brewers to take control of their production schedules, and enhance the quality of their products from start to finish”.

brewersjournal.info

JUNE 2020

|

51

AGAROSE GEL A SIMPLE SOLUTION WHETHER FOR POINT MUTATIONS OF CANCER CELLS IN DIAGNOSTICS OR HARMFUL BACTERIA IN BEER BREWING, THERE IS A NEW SOLUTION THAT IS SIMPLER AND FASTER THAN AGAROSE GEL. TEST STRIPS IDENTIFY AMPLICONS FROM PCR, LAMP AND RPA IN 15 INSTEAD OF 120 MINUTES, WITH SIGNIFICANTLY HIGHER SENSITIVITY, EXPLAINS DR. RALF DOSTATNI, CEO OF MILENIA BIOTEC

52

|

JUNE 2020

I

n research at universities, institutes, diagnostic companies and food manufacturers, agarose gel electrophoresis is often used as a molecular biological method to test

for specific nucleic acid strands. However, test preparation and execution are time-consuming and require expensive equipment. Furthermore, the ethidium bromide required for the test is toxic.

As an alternative to agarose gel, Milenia Biotec GmbH offers economical rapid test strips based on the lateral flow technology. HybriDetect is a universal test strip usable by anyone as a basis for test development.

It reliably detects amplicons from standard PCR, LAMP and RPA amplification methods with up to 100 x higher sensitivi-

the specificity of the test, and partly to

ty, and does it in just 5 to 15 minutes.

shorten the reaction time. However,

In addition, the test can be performed at

very small fragments do not adequately

the point of care, and does not require

bind the colourant, so that the result is

specially trained personnel. HybriDetect’s

harder to identify visually than with larger

versatility merits special mention - indi-

fragments.”

vidual buffers enable it to be optimised

HybriDetect reacts even with small

for the application at hand.

fragments

Electrophoresis using agarose gel has

The rapid test from Milenia Biotec GmbH

long been the primary laboratory method

of Giessen provides a method with

of detecting specific nucleic acid strands

around 100 fold higher sensitivity and

in samples. It requires trained person-

that is able to generate valid results even

nel and uses sometimes toxic reagents.

with small genetic fragments in the 200

In addition, the agarose gel must be

base range. This rapid test is based on

carefully prepared for the test, requiring

lateral flow technology.

expensive equipment.

The target gene in the sample is first

After amplifying the genetic sample for

amplified with biotin and FITC, or digox-

the test, among other things the running

igenin and FITC labeled primers, and

buffer must first be prepared and the

then pipetted onto the HybriDetect test

gel conditioned. “This prep work alone

strip. The strip is placed in the well of a

can take up to 45 minutes. The test itself,

microtiter plate to which 80 to 100 µl of a

including waiting period and documenta-

running buffer were previously added.

tion, adds at least another hour.

If amplicons have been formed, when

The test also requires an electrophoresis

the sample travels through the test strip,

chamber, UV table and the toxic colour-

a band or bands will become visible

ant ethidium bromide. Furthermore, in

on the lower section, while a band will

terms of sensitivity, there can be prob-

always form on the upper section. This

lems with very small genetic fragments.

“control band” shows that the test strip

Users are tending to make the smallest

is working properly. HybriDetect comes

possible amplicons, partly to ensure

in two versions, for detecting one or two

BREWERS JOURNAL

TEST PRINCIPLE OF MILENIA HYBRIDETECT

TEST PRINCIPLE OF MILENIA HYBRIDETECT 2T

brewersjournal.info

JUNE 2020

|

53

Sample preparation

PCR

5 minutes

about 50 minutes

Apart from the obligatory amplification of the sample DNA by PCR or comparable method, the rapid test takes just 15 minutes including evaluation.

Overleaf: Test strips identify amplicons from PCR, LAMP and RPA in 15 instead of 120 minutes, with significantly higher sensitivity

54

|

JUNE 2020

evaluation - interpretation - documentation

2 minutes

about 5 minutes

genes. For just one gene, the strip shows

Our goal in developing the strip was to

the test band and a control band. For two

create a universal test. We wanted users

genes, if the second gene is present, the

to be able to individualise the test using

test strip will show an additional band for

a supplied basic buffer, for example

that gene.

by adding glycerine to reduce the flow

Cuts time expenditure by almost 90

speed of the strip and so increase the

percent

binding probability of amplicons.

One of this rapid testâ&#x20AC;&#x2122;s main advantages

In a specific application at the University

over agarose gel is the time savings,

of Pisa, the test was used to detect the

alongside the lower equipment costs.

Macrophomina phaseolina fungus in soil,

All materials required are pipettes, pen,

which is harmful to cultivated plants. Re-

camera, the strip itself and a running

searchers Susanna Pecchia and Daniele

buffer.

Da Lio from the Department of Agricul-

Unlike with agarose gel, primers with

ture concluded in their research that the

labels (biotin, digoxigenin and FITC) are

sensitivity of this lateral flow-based rapid

needed, since the test strips show ampli-

test is higher than that of gel electropho-

cons using the built-in labeled primers.

resis.

Overall, with lower sample volumes, the

In an article published in 2018 in the

costs for this rapid test are lower than

Journal of Microbiological Methods, the

with agarose gel because various devic-

team also noted that PCR can easily be

es are no longer needed, the strip itself

replaced by the less complex isothermal

is very low-cost, and there is no need for

recombinase polymerase amplification

qualified lab personnel once the test has

(RPA) method, which requires fewer

been developed.

instruments and can be performed by

The lower time to reslut for the reaction

untrained personnel.

on the strip is another advantage. It takes

This clearly shows the suitability of

just five minutes. Including preparations

the rapid test as a mobile point of care

like writing information on the test strip

application, since unlike with PCR there

and adding the buffer, the test takes only

is no need for a thermocycler for gene

a quarter of an hour. This stands in stark

amplification before the test. HybriDetect

contrast to the two hours needed for gel

can also be used with loop-mediated

electrophoresis.

isothermal amplification (LAMP), which

Rapid test configurable for many appli-

likewise requires no thermocycler.

cations

With its mobility and low cost, the rapid

Numerous scientific journals, which have

test is a useful alternative to agarose gel

looked at the test from the medical point

and can be configured for a multitude of

of view as well as for areas like food pro-

applications. Whether for point mutations

cessing and agriculture, have identified

of cancer cells in diagnostics or harmful

a wide range of possible applications for

bacteria in beer brewing, HybriDetect can

this lateral flow-based rapid test.

be used for any genetic detection task.

BREWERS JOURNAL

HSD Safety half-page ARTWORK.pdf

1

25/08/2016

12:08

High Quality Used Equipment FOR BEVERAGE INDUSTRY

JADE is one of leading European used brewery equipment broker.

We buy and sell good quality breweries, fermentors, filling lines, processing equipment and utilities.

In case you have a need to buy or sell contact us: Email: info@jade.fi Mobile: +358 50 3746 777 / Jari Kartano

Check our current equipment portfolio from

www.jade.fi

CLASSIFIED

BOTTLING & CANNING

BREWING EQUIPMENT CONT’D

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

BREWERY INSTALLATIONS

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

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

In partnership with Customer-specific brewery solutions www.hikingbev.com info@hikingbev.com www.pbcbreweryinstallations.com info@pbcbreweryinstallations.com +44 (0)7976 845 705

CASK & KEG CLOSURES

BREWERY RENTALS

Close Brothers Brewery Rentals offer tailored solutions for kegs, casks and drinks equipment www.closebreweryrentals.co.uk enquiries@closebreweryrentals.co.uk +44 (0)1425 485421

BREWING EQUIPMENT

Brewery Equipment Supplies Process Equipment Supplies Kombucha Equipment Total Projects Management Installation & Service certacitoprojects.com + 44 (0)1933 713217

brewersjournal.info

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

CONTRACT BREW & PACKAGE

Whether you are an existing brewery or starting your own brand we have the perfect contract solution for you.

Brewing, bottling and kegging services - we are the ‘secret’ behind our customer’s great beer. ben@hambletonbrewery.co.uk +44 (0)1765 640108

JUNE 2020

|

57

PACKAGING AUTOMATION MALT CONT'D

Q

CETT

T

1809

AL

Est

P

FERMENTATION MONITORING

TO

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

AW

S

F

COOLING SOLUTIONS

skafabricating.com +1 (970) 403-8562

QUALITY ASSURANCE

UALITY M

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

Bringing Quality Control to the Brewery Suppliers of analytical testing products and services www.qclscientific.com +44 (0)1342 820820

Realtime fermentation gravity and temperature monitoring with graphing, optional remote temperature control and our new CO2 purge device. www.dotmatix.net 020 3475 1420 www.muntons.com +44 (0)1449 618300

KEG SUPPLIER RECRUITMENT

info@blefa.com +49 (0) 2732 777 0

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

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

www.bestmalz.com

PACKAGING

We supply the finest quality kegs & casks in the world, manufactured to the highest industry specifications.

We provide 50 litre kegs, 30 litre kegs, 4.5 gallon Pins & 9 gallon Casks. www.crispmalt.co +44 (0)1328 829 391 info@crispmalt.com

58

|

JUNE 2020

www.keglogistics.com/united-kingdom

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

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

Fermentis is an expert in the art of fermentation.

Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics.

Discover our products on www.fermentis.com Contact us at fermentis@lesaffre.com

BREWERS JOURNAL