The Brewers Journal March~April 2022, iss 2 vol 8

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

MARCH~APRIL 2022 | VOLUME 8, ISSUE 2 ISSN 2059-6669

AMITY BREW CO Community, friendship and good beer in Farsley, West Yorkshire 26 | UK BREWING: A NORTHAMERICAN PERSPECTIVE

65 | YEAST: A JOURNEY IN FLAVOUR DEVELOPMENT

60 | FERMENTATION: TRENDS IN BEER WINE FUSIONS

PUTS BREWERS BACK IN CONTROL.

SURVIVE AND THRIVE

E

arly on in the pandemic,

they’re achieving just that. And with a

one of the challenges at the

successful crowdfunding campaign un-

front-and-centre for count-

der their belts, things are looking brighter

less breweries was how they

and brighter.

could get their beer to the

consumer when many of the conven-

“It’s been a fantastic journey so far and

tional sales channels had disappeared

we’re just grateful for everyone that

overnight.

has played their part in it. Amity means friends and community,” says co-found-

Beer was in tank, lots of it. For many, it

er Russ Clarke. “Not just locally, but to

was also packaged ready for trade. So

everyone that we have lucky enough to

working out how this could be rerouted

meet along the way.”

(and often repackaged) would be the difference between said brewery still

Some 120 miles down the road Stirch-

trading in 2021/2022 and beyond or dis-

ley, Birmingham, brewery founder Paul

appearing altogether.

Harwood was in the process of plotting a site move and brewery upgrade. The

To say that the pandemic has altered the

pandemic had initially, and understand-

dynamic between brewery, distributor,

ably, made him doubt whether this was

and consumer is an understatement. It

a sensible move, or whether he’d even

has been discussed here, there, every-

have a brewery to move at all.

where for, well, the last 24 months.

Our new short-term rental product − the same containers with added benefits: RFID technology, transparent billing, flexible delivery options and you only pay when you’re using them.

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Talk to us at BREW//LDN 2022 6 – 7 May

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, Ringwoord, Hampshire BH24 3NX.

LEADER

But some heroic stints of canning their

brewersjournal.info

Relationships have changed. Some for

beer to satiate thirsty locals gave him the

the better, some less so. But that ability

confidence needed to push on. And now

for breweries to directly get their beer

in a new, bigger, unit, they’re brewing on

in the hands of consumers, especially

a 15-barrel brewhouse from TCE Projects.

during the annus horribilis of 2020, was a genuine lifeline. Being able to “piv-

“Did I expect to have a brewery of my

ot”, the brewing term of the pandemic,

own during those early home brewing

saved businesses, saved jobs and saved

days? Haha, no!” he laughs. “It became a

livelihoods.

dream later on in life. With my business management background I always felt I

Two of the breweries featured in this

could use that knowledge to go out on

edition demonstrated that flexibility to

my own rather than working for someone

help ensure they would get through this

else.”

period. And one in particular would open its doors for the first time during this most

And fans of great beer in Birmingham are

challenging of trading situations.

glad he did…

In starting Amity Brew Co back in sum-

I hope you enjoy the issue.

mer 2020, the team wanted a business that stood for community, friendship

Tim Sheahan

and good beer. More than 18 months on,

Editor

MARCH~APRIL 2022

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3

“A complete no-brainer.”

Callum Bickers, Left Handed Giant

Lower costs and lower carbon emissions with solar generation Left Handed Giant recently installed a 36 kilowatt solar PV system that is generating electricity for them at just 3p per kWh. That compares with the 15p to 18p that most businesses their size are paying for power from the grid.

The future starts in our heads

It’s not surprising that LHG’s Finance Director was so enthusiastic about it.

CleanEarth have done solar installations for half a dozen breweries in the past year or so.

Between them they will see savings of more than £1.2 million over the next 25 years.

They’ll also prevent nearly 1,500 tonnes of CO2 from entering the atmosphere.

Callum’s right. From both the environmental and the financial perspective it’s a complete no-brainer.

Discover our line innovations at krones.com Goodh Brewing Co

Ludlow Brewing Co

Free site survey and energy audit Call Ed Lennon on 01208 895576 cleanearthenergy.com

Moor Beer

Verdant Brewing Co

Wiper & True

MARCH~APRIL 2022

CONTENTS

Brewers Congress 2022 This year The Brewers Congress is going bigger and better, and we can’t wait for you to join us.

17

CONTACTS

Dear John In his previous column, John Keeling shared his experience at Fuller’s and how that expertise led to the launch of a modern classic in the brewery’s Vintage Ale. In this concluding column, John explains how that seminal beer has evolved and developed over the years.

21

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

Comment | Distribution With the change in market conditions it is important to move quickly. Regardless of where you are in the business cycle.

24

Comment | UK beer - A Canadian perspective In his recent visits to the UK Greg Zeschuk has experienced the great and the good of the brewing industry here. In this column, he shares his views on the scene and how it compares to the breweries, taprooms and beers of North America.

26

Talking Point | Fresh Beer How do we, as brewers, ensure the beers we produce reach the consumer in the condition intended. Here, Brewers Journal technical editor Tim O’Rourke looks at the measures we can adopt.

29

Focus | Success with solar Why a growing number of breweries are taking the solar route.

42

Sector | Gas A look at the ommon challenges in mixed gas distribution systems

52

Science | Yeast An in-depth focus on yeast flavour development .

65

Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591

39

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Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594

When (H)opposites Attract

Brook House Hops and Clayton Hops on the challenges and opportunities facing the sector

MARCH~APRIL 2022

Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

60 Fermenting new drinks categories

AEB place the spotlight on the rising trend in beer wine fusions, also known as oenobeer,

32

46

Craft and the community

Homebrewing in uni set Paul Harwood on a path of professional brewing. 10 years later, he’d open a brewery of his own. For that, beer fans in Birmingham are thankful.

Beer for every Brummie

Amity Brew Co wanted a business that stood for community, friendship and good beer. Job done...

6

Tim O’Rourke Technical Editor tim.orourke@rebymedia.com

BREWERS JOURNAL

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SUBSCRIPTIONS The Brewers Journal is a published 1six times a year and mailed every January, March, May, July, September and November. Subscriptions can be purchased for six issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@rebymedia.com

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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.

MARCH~APRIL 2022

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7

Experience the Atlas Copco brewery equipment If your challenge as a brewer is to boost your production and minimise costs without impacting on the quality of the beer, we might have the answer!

Are you currently buying bottled nitrogen gas? If so, you could reduce your nitrogen costs to one tenth by switching to an Atlas Copco onsite nitrogen generator. Don’t have much space to house a new piece of equipment? That’s not a problem, since our NGMs units have a footprint of only 0.25m2 with low operating costs while offering an excellent return. If you are worried about the impact of making such a big change to your nitrogen supply, we would be happy to show you some examples of similar breweries who have made the switch and are pleased they did.

If you would like to complete your efficiency package, our new TCX industrial chillers might be the right choice for you! These chillers play a key role in many stages of the brewing process, maximising energy efficiency whilst offering the reliability and performance you demand from your water cooler. Whether you operate a microbrewery or mega brewery, Atlas Copco has the right equipment for your purposes. We are already a big name in air compressors to the

brewing industry, and can also supply nitrogen generators, process cooling solutions, pipework, specialised filtration products for various stages of the brewing process, parts and service, from just one supplier to keep your brewing equipment running.

This is why half of the world’s beer producers have already chosen Atlas Copco as a supplier. Now it’s your turn to find out what the Atlas Copco brewery experience can bring to your brewery too.

Come and visit us on stand 161 & 162 at BeerX in Liverpool.

Atlas Copco Compressors 0800 181085 compressor.sales@uk.atlascopco.com www.atlascopco.co.uk/compressors

NEWS

BEVCRAFT GROUP ACQUIRES THEM THAT CAN

B

BREWERS ASSOCIATION UPDATES BEER STYLE GUIDELINES The Brewers Association has released its Beer Guidelines for 2022. Reviewed and revised annually by the BA, these guidelines serve as a model resource for

evcraft Group has acquired mobile canning business Them That Can

brewers, beer judges, and competition

in a move which will deliver significant service level improvements to

organizers, and celebrate the great diver-

the UK craft beverage market including enhanced market coverage

sity of beer around the world.

and capacity.

The Brewers Association has compiled

Them That Can’s mobile fleet, equipment and associated crews will

beer style guidelines and descriptions

join Bevcraft with the enlarged offering operating as Craft Canning UK. There will

since 1979 to aid brewers, drinkers,

be continuity of service to all existing Them That Can mobile customers.

competition organizers and judges alike.

The transfer will allow the management of Them That Can to focus on opportu-

Categorizing such a complex beverage

nities in the static canning market and to benefit from access to Bevcraft’s supply

as beer is a difficult and multifaceted

chain for these retained activities.

challenge. The Brewers Association relies

Bevcraft has in recent years developed the most extensive integrated craft can

on beer industry experts, physical beer

supply chain in the UK with can distribution and decoration facilities in both

analysis, and sources from commercial

Merseyside and Peterborough. These are complemented by international centres

brewers from around the world as guides

which add further supply chain strength as well as access to laboratory, technical

to craft this resource.

support and line servicing centres.

Although there are no new style addi-

Recently Bevcraft commissioned Europe’s very first Tonejet Digital Print plant at

tions this year, many significant revisions,

its Peterborough site which provides an environmentally sustainable, economic

clarifications, and hundreds of punc-

and versatile decoration option for cans entirely free of minimum order restric-

tuation and grammar corrections were

tions. Launched with an initial 330ml capability, it will expand to include 440ml and

made, especially in the following catego-

500ml next quarter. These services will be immediately available to all existing

ries and areas:

Them That Can customers.

u Experimental India Pale Ale

Muntons Super Pale Ale Malt is ideal for brewers looking to create low colour, high gravity ales.

The transaction will see Bevcraft’s team increase towards 40 people across all di-

u Many clarifications about categorizing

visions and support further investment in Client Services, Engineering, Laboratory

beers

and Digital Print divisions.

u Session Beer

Commenting on the deal Darren Fenton, COO of the Bevcraft Group, said: “The UK

u Session India Pale Ale

Create super pale beers that allow your hop and fruit flavours to sing.

craft beer market is one of the most vibrant and exciting in the world and for the

u Verbiage for Juicy or Hazy Styles

last six years Them That Can has worked hard to create the UK’s leading mobile

u Traditional Belgian-Style Gueuze

canning service.

u Bohemian-Style Pilsener

“We have always respected the Them That Can team and we are now very excited

u American Lager categories

for them to be part of our shared story as we both embark on the next chapters of

u American-Style India Pale Lager

growth which will deliver further improvements to the market.Mobile canning is a

u Specialty Beer

very visible activity and one which demands best practice and attention to detail.

u Chili Beer

We have for years been investing in testing protocols, quality operating standards

A few examples of significant updates

and maximum transparency across our network. These are values shared by Them

include adding several hybrid India

That Can which we look forward to continuing and building upon.”

Pale Ale styles to the Experimental IPA

Commenting on the market Ciarán Gorman, CFO of the Bevcraft Group, said: “Craft

category; modernizing Session Beer and

Beer has come a long way since the very first mobile canners popped up in the

Session IPA to adjust the lower end of

US a decade ago. It is clear that there is no ‘one-size-fits-all’ solution which is why

abv downward to 0.5%, as brewer interest

Bevcraft has focused on creating a complete menu of commitment free solutions.

in lower ABV beers has increased rapidly

“Our job is to make mobile canning as convenient, cost-effective and flexible as

over the past two years; and standard-

possible for breweries as they scale from zero up towards a million units / year and

izing language on Juicy or Hazy Styles

if the time comes to give in-house a go; we are there to deliver whatever elements

based on brewer and judge feedback

they need from can supply through to support and training.”

and adding verbiage about “hop burn.”

Looking to create

low colour beers with huge flavour?

This malt also pairs exceptionally well with crystal malts in making vibrantly coloured ales as the super low colour allows the red, amber and orange hues to shine through.

Contact the Muntons sales team to find out more.

MUNTONS. MAKE IT HAPPEN. MUNTONS DIRECT SALES DAVID HANNAH Brewing & Distilling Malt Sales Manager Scotland & Northern England 07525 809093 david.hannah@muntons.com @MuntonsDavid

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

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

DISTRIBUTOR SALES TOTAL BREWING SUPPLIES, offering bespoke services and deliveries for smaller minimum order quantities of Muntons malt in the East Midlands, Lincolnshire, Yorkshire, Bedfordshire and Cambridgeshire area. @totalbrewinguk 01636 823909 | gary@totalbrewingsupplies.co.uk |

M U N TO N S . C O M brewersjournal.info

MARCH~APRIL 2022

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11

NEWS

MOLSON COORS LAUNCHES MADRÍ EXCEPCIONAL IN THE OFF-TRADE

M

HPE PROCESS CELEBRATES 30 YEARS IN BREWING HpE Process is celebrating more than three decades supporting breweries achieve their goals.

The business said it recognises the pressure on breweries through rising costs, as well as the im-pact of Covid-19

olson Coors Beverage Company is launching Madrí Excepcional

on the industry, and how they realise

in the off-trade.

the importance of offering cost effective

The European-style lager will be available in major grocery

equipment including solutions to provide

stores from early March 2022. It will build on the brand’s success

a return on investment.

since launching in the UK on-trade in October 2020, where it has

“Understanding the busy schedules of

already broken into the top-ten best-selling draught world lagers, and currently

running a brewery and creating great

has the third-highest rate of sale per outlet in the category. The roll-out will be

ales, HpE provide a dedicated e-com-

supported by a multi-million-pound investment to drive momentum behind the

merce website allowing customers to

brand, including TV, video-on-demand, out-of-home and digital activity, as well as

order items at their convenience,” they

a number of high-profile partnerships and activations.

said.

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. It is our aim to be the most complete partner in the brewery industry by building long term partnerships with our customers.

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

Despite facing Brexit and Covid uncertainty, HpE Process’ staff are benefiting from better job securi-ty, bonuses and motivation after becoming employee-owned in March 2021. The team are looking to invest in themselves in 2022.

Independent hygienic process equipment supplier HpE Process became an Employee Ownership Trust (EOT) following years of discussions and financial planning. Triggered by the retirement of its previous owner, Andy Allman, the HpE Process team’s priority was ensuring their job security.

Changes to the way the business operates have also improved their customer relationships. Work-ing primarily with food processing and automation, HpE Process has been developing their stock Ryan Mclaughlin, marketing controller for Premium Beers, Western Europe at

management system, developing suppli-

Molson Coors, said: “The World Lager category continues to go from strength to

er relationships, and offering more choice

strength and Madri Excepcional’s crisp, refreshing double award-winning liquid

for the end cus-tomer. They saw early

and distinctive branding give it a real point of difference, which we already know

growth in their Integrated Solutions offer-

from our on-trade success appeals to consumers.

ing, which they plan to develop in 2022.

“It has enjoyed a strong start in the on-trade after 12 months and is now available in over 6,000 pubs and bars across the UK, with one of the highest rates of sale in

Managing Director, Khawar Aziz, reflect-

the lager category. We’re confident it will help retailers drive sales in the off-trade

ed: “HpE Process’ strength has always

too, and we will be throwing our weight behind the brand with a comprehensive

been its employees that work to make it

multi-channel marketing programme to put it front of mind for consumers.”

the success it has been for over 32 years.

Madrí Excepcional is a collaboration between Molson Coors and Madrid’s La Sagra

Not only will the business grow, but the

Brewery. It aims to capture “El alma de Madrid” or “The Soul of Madrid” and has all

employees will see the rewards - both

the taste characteristics of a modern European-style lager.

from a financial perspective, and from

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MARCH~APRIL 2022

BREWERS JOURNAL

premiersystems.com

sales@premiersystems.com

023 8081 1100

NEWS Carlsberg Marston’s has instructed property consultancy Gerald Eve to bring London Fields Brewery, based in Hackney, London, to the market.

The move comes a little under three months after Carlsberg Marston’s announced the business was to be sold.

Carlsberg UK acquired the business in the summer of 2017 but is now looking for a buyer for the brewery, which undertook a £2m spend in 2019. It features a state-of-the-art custom-designed 15 HL Kasper Schulz modern brew kit and

LONDON FIELDS BREWERY BROUGHT TO MARKET

an on-site capacity of 3,000 HL on-site capacity.

Julian Jennings, partner at Gerald Eve, said: “This is a rare opportunity to purchase an award-winning east London brewery and taproom, together with well-known beer brands, comprising a business with huge potential for growth.”

VAULT CITY BREWING MOVES TO FOURDAY WEEK Scottish brewer Vault City has become the first commercial brewery in the UK to adopt a four-day working week.

The Edinburgh-based brewer – famous for creating modern and innovative sour beers with flavours including Iron Brew, Cloudy Lemonade and Rhubarb and Custard – has made the move

ity around annual leave, appoint-ments

mind since he left a corporate career

permanent across its brewery, bar and

and childcare; improved mental health;

which included spells at BT and TSG to

office sites as part of its commitment

and increased energy and productivity

start the firm in 2018. Despite expecting

to a healthy and balanced work-place

levels.

significant challenges – particularly im-

culture.

Charlotte Brooke, Vault City’s Brew-

plementing it around the unpredictable

The firm’s 13 employees now work from

ing’s sales coordinator, said: “The work/

production schedule of a fully function-

8am to 5.30pm Monday to Thursday, with

life balance it affords me allows me to

ing commercial brewery – he knew it was

the working week reduced from 40 hours

enjoy my time to the fullest and arrange

fundamentally important to create the

a week to 35. The new working schedule

long-weekends away without needing

right work-life balance for his team.

was phased in over eight months from

to take time off. I feel less tired, more

He said: “Scaling up something that

April last year.

mentally and emotionally well rested and

started small is challenging at the best of

Staff at all levels of the business working

generally just better. I don’t think I could

times, but committing to a four-day work

across Vault City’s office, brewery and bar

go back to a five-day week now.”

week when you’ve more than tripled in

operations are already loving the change

The four-day week concept had been in

size, and opened a bar could seem like

– with many hailing the increased flexibil-

Vault City co-founder Steven Smith Hay’s

an impossible stretch.”

14

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MARCH~APRIL 2022

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DEAR JOHN

AGEING BEER: THE LESSONS LEARNED

Brewers Halfpage - 190x125mm.indd 1

11/01/2022 15:19

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Helping brewers to create great beer since 1865

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IN HIS PREVIOUS COLUMN, JOHN KEELING SHARED HIS EXPERIENCES AT FULLER’S AND HOW THAT EXPERTISE LED TO THE LAUNCH OF A MODERN CLASSIC IN THE BREWERY’S VINTAGE ALE. IN THIS CONCLUDING COLUMN, JOHN EXPLAINS HOW THAT SEMINAL BEER HAS EVOLVED AND DEVELOPED OVER THE YEARS.

brewersjournal.info

I

f you remember from

I took over from Reg in 1999 and I

Part 1 (Brewers Journal,

became responsible for Vintage Ale. After

November~December 2021),

a couple of years, it became increasing

I explained how Fuller’s re-

difficult to acquire the champion

discovered the lost art of bottle

barley. They then stopped the barley

conditioning. How we refined and

competition, so we had a dilemma.

perfected it for Fuller’s beers. This was all

How did we continue to make the beer

done by brewing and bottling one beer;

special? Number one: it was obvious by

Fuller’s 1845. During 1996 and into 1997

bottle-conditioning and introducing aging

we had been discussing new beers at

to the beer that the beer was already

our monthly new product development

special however what ingredients should

meeting and an idea first mooted by our

we use.

marketing team of brewing a beer which would have the attributes of a wine and

I decided that we should start introducing

to be brewed once per year.

different barley and hop varieties each year to give added interest. We could

This beer was to be called Vintage Ale.

find out how different hops age etc.

This seemed both a challenge and an

Reg Drury, the brewing director, thought

attraction for our brewers. It made them

the beer should be a bottled-conditioned

think more deeply about the brewing

version of our barley wine, Golden

process including the ageing part.

Pride. But the question was how could we make this special. Easy… we would

I have always thought that the process,

buy the best barley and hops that were

packaging, the specifications, the quality,

available each year and use them to

standards and values are more important

make a one-off beer. It was easy because

than the recipe. By having all these right

what had been a problem for Fuller’s was

and under control it enables the brewer

now a problem for our maltsters and hop

to experiment in a controlled way rather

merchants.

than throwing everything at the wall and

To solve it they had to buy the barley and

seeing what sticks.

hops that won the annual best of crop competitions. This they did and, without

Brewing London Pride consistently day

them, Vintage ale would never have been

after day was a massive challenge for me

brewed. It was truly a team effort from

and the brewing team. By introducing

Fullers brewing and marketing teams, the

a different challenge like Vintage Ale,

hop merchants and the maltsters. Thus,

which enabled them to experiment in

Fullers Vintage Ale 1997 was born.

a way we couldn’t with Pride, gave us a

By manipulating our normal party gyle

fresh challenge that made it even more

recipe we were able to brew an 80-barrel

welcome.

brew of Golden Pride. So, by using the champion barley (turned into best pale

We did not think that this beer would

ale malt of course) and the champion

make people sit up and take notice. We

hops, we brewed an 80-barrel one off

thought that a small group of strong

beer called Vintage. Later on, Vintage

beer fans might take to it but how wrong

became so popular we brewed a

we were. It caused many people to

120-barrel version, then we doubled that

rediscover the joys of bottle conditioning

and eventually Vintage was a 400-barrel

and ageing. So many that we decided to

brew.

hold a vertical tasting of all the Vintages

MARCH~APRIL 2022

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21

IGCisisyour your nationwide high-quality IGC IGCnationwide is your IGC nationwide high-quality is your IGCnationwide high-quality is your nationwide high-quality high-qua 2 2 2 2 2 provider ofchoice choice for beers and cider.

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Thepopularity popularityof ofbeer beer andcider cider demands quality. reliable and quality The The popularity and ofdemands beer The andpopularity quality. cider demands AA of reliable The beer popularity quality. and and cider quality A of reliable demands beer and andquality. cider quality demands A reliablequa is therefore crucial to your business, whether you operate supply of CO therefore crucial to your business, crucial isyour therefore business, you crucial operate is therefore to your youbusiness, operate crucial towhether your busi yo supply of CO2 2issupply of CO supply of COto supply of CO 2 is therefore 2whether 2whether withinthe themanufacturing manufacturing beerand andsoft soft drinks industry. within within thebeer manufacturing within drinks beer theindustry. and manufacturing softwithin drinksthe industry. beer manufacturing and soft drinks beerindustry. and soft drinks IGCstrive strivetotoensure ensure thatyour your business continues tooperate operate efficiently ascontinues IGC IGC strive that to ensure business that IGC continues your strive business toto ensure IGC continues that strive asas your efficiently to toensure business operate as that asyour efficiently business to operate as continu as possible,so socan can provideyou you with thepossible, necessary CO storageand and gas possible, possible, provide so can with provide the necessary you with soCO can the necessary possible, provide you so CO can with provide the necessary yougas with CO the necessaa gas and 2 2storage 2 storage 2 storage supplytotoaid aidcarbonation carbonation softdrinks drinks cider production. supply supply to aid &&soft carbonation supply && &cider to soft aidproduction. drinks carbonation supply & cider to aid &production. soft carbonation drinks & & cider softproduction. drinks & cid

OurComprehensive Comprehensive ServiceOur Guide Our Our Comprehensive Service Guide Comprehensive Service Our Guide Comprehensive Service Guide Service Guide

Salesand andrental rental CO and vessels ONLY ••Sales • Sales ofofCO and rental NN of •CO Sales and N2 rental vessels • Sales of COand and rental N2 vessels of CO2 and N2 vessels 2 2and 2 2vessels 2 and 2 UK • Vessel capacities from 120ltr up to2500 tons independent • Vessel capacities • Vessel from capacities 120ltr up to2500 from • Vessel 120ltr tons capacities up to2500 • Vessel from tons 120ltr capacities up to2500 from 120ltr tons up to2500 to Newand andreconditioned reconditioned pressurevessels supplier of ••New • New andpressure reconditioned •vessels New pressure and reconditioned vessels • New and pressure reconditioned vesselspressure vessels

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IGC is your nationwide high-quality Mixed Gas filling ••Mixed • Mixed Gas filling cider. Gas filling CO2 provider of choice for beers and Beer & Cider carbonation

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Contractualadvice advice andnegotiations negotiations ••Contractual • Contractual and advice •and Contractual negotiations advice • Contractual and negotiations advice and negotiations Pressuresystem system safetyregulations regulations 2000 (from HSE) ••Pressure • Pressure safety system safety •2000 Pressure regulations (from system HSE) •2000 Pressure safety (from regulations system HSE) safety 2000regulations (from HSE)2000 (fr

The popularity of beer and cider demands quality. A reliable and quality supply of CO2 is therefore crucial to your business, whether you operate within the manufacturing beer and soft drinks industry.

IGC strive to ensure that your business continues to operate as efficiently as possible, so can provide you with the necessary CO2 storage and gas supply to aid carbonation & soft drinks & cider production.

selectionof ofselection Breweries using IGCStorage Storage vessels AAselection A Breweries ofusing Breweries A selection IGC using of A Breweries IGC selection vessels Storage of using Breweries vessels IGC Storage using IGC vessels Storage ve

Hall Woodhouse AstonManor Manor••Hall •Aston •Hepworths Hepworths Adnams •Adnams McMullens Beavertown Brewdog Williams St Austell Hall && Woodhouse Hall •&•Aston Woodhouse StStAustell &Austell Woodhouse Manor •Bros •Hall St Austell •&Aston Woodhouse •••Adnams Manor Hepworths ••St Aston McMullens Austell • Adnams Manor • Hepworths •• St McMullens Austell • Adnams • Hepworths • McMullen • Adn Our Comprehensive Service Guide

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2

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• Pressure system safety regulations 2000 (from HSE)

Beer & Cider carbonation

I had a great time chatting to Pete Brown,

years). We were overwhelmed with

Tim Hampson and John Porter before the

Our Comprehensive Service Guide

people who wanted to attend, and the

event.

• Sales and rental of CO2 and N2 vessels • Vessel capacities from 120ltr up to2500 tons

INTRODUCING...

Hock Cellar was full for that tasting.

However, it soon became time to start

verticals which were all immensely

the event, I was just hoping that all the

enjoyable.

beers would be on good form and that the fine people at Asahi would realise

So, when Asahi asked me to co-host

just what an important beer Vintage is.

alongside Guy Stewart (the current

I needn’t have had any worries about

head brewer) I leapt at the chance. Now

anything all the beers were excellent

Guy has been responsible for the last

(although a special shout out for the

two Vintages, and he asked me along

2011), and Asahi loved the event and the

to taste them both in process and in

beer, so all is well in my universe.

final package. Now both are very fine examples of Vintage Ale and I have

In fact, so emboldened was I (well I was

every confidence that they will age well

drinking 8.5% beer) I suggested that we

but the thing that impressed me was

should take this tasting out on the road

how Guy and his team have taken to the

and maybe visit Edinburgh, Manchester,

philosophy of the Vintage and stamped

Leeds etc.

their own character on it.

Hall & Woodhouse • Aston Manor • St Austell • Hepworths • Adnams • McMullens

The popularity of beer and cider demands quality. A reliable and quality Phone: 01257 794170 • Mobile: 07931 765454 • info@igc-pressure-vessels.co.uk whether you operate supply of CO2 is therefore crucial to your business, www.igc-pressure-vessels.co.uk within the manufacturing beer and soft drinks industry.

IGC strive to ensure that your business continues to operate as efficiently as possible, so can provide you with the necessary CO2 storage and gas supply to aid carbonation & soft drinks & cider production.

we had (I think it was about 10 different

Through the years we did several more

www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk

A selection of Breweries using IGC Storage vessels

THE NIMBUS

• New and reconditioned pressure vessels

I have always thought that the process, A selection of Breweries using IGC Storage vessels packaging, the Phone: 01257 794170 • Mobile: 07931 765454 • info@igc-pressure-vessels.co.uk specifications, www.igc-pressure-vessels.co.uk the quality, standards and values are more important than the recipe.”

• Engineering and servicing undertaken • Mixed Gas filling

• Contractual advice and negotiations

• Pressure system safety regulations 2000 (from HSE)

Hall & Woodhouse • Aston Manor • St Austell • Hepworths • Adnams • McMullens

A DEPALLETIZER THAT YOU CAN FOLD, MOVE & STOW WHEN IT ISN’T IN USE

I hope they do...

So, on September 23rd last year I went back to the brewery to help with the vertical tasting of six Vintage Ales they were 2021, 2016, 2011, 2006, 2002, 1997. A

LEARN MORE AT SKAFABRICATING.COM

few beer writers were in attendance, and

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BREWERS JOURNAL

COMMENT

COMMENT

BREWERY TWO

CHANGING DISTRIBUTION FOR GROWTH

WITH THE CHANGE IN MARKET CONDITIONS IT IS IMPORTANT TO MOVE QUICKLY. REGARDLESS OF WHERE YOU ARE IN THE BUSINESS CYCLE, EXPLAINS MOORGATE FINANCE.

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MARCH~APRIL 2022

S

This customer has driven their business growth buy selling direct to consumers for the last five years, and due to customer lead demand were approached by pubs, restaurants and national supermarkets to stock their beers. With the businesses they were looking to work with offering payment terms over 30 days, putting this business cash flow under pressure. Our solution: u Provided a large invoice discounting facility, which allowed the customer to release up to 90% of the invoice value

ince 2019, distribution

them with options to support their

the day its raised.

channels for breweries have

business and allow them to grow. Some

u In turn, this allowed the business a

become more accessible

of the more typical activities we see

flexible credit facility which allowed

and diverse. At Moorgate

are breweries wanting to grow their

them to take on larger contracts with

Finance, we have seen

brewhouse, purchase canning lines,

national suppliers who require pay-

significant growth in direct-to-consumer

open new tap rooms, but sometimes

subscription services and supermarkets

they just need extra cash flow for raw

diversifying their range to offer customers wider options and growth of the Tap

ment terms. and knowledge of Personal Guarantee

Regardless of where you are in the

u This allowed us to release funds

materials to keep up with a spike in

insurance for both new and existing

business cycle, from start-up to PLC,

immediately to them, meaning they

orders.

contracts, as well as foreign currency

there are options available to suit every

could agree additional supply which

room.

Let’s look at two examples of how we’ve

exchange facilities for purchases from

need for your business. We’d encourage

wasn’t possible before due to cashflow.

With these channels opening and the

helped breweries not only maintain their

abroad.

you to have a chat with a specialise, even

u This long-term solution means that

return of footfall to the pub industry

activities but grow recently.

We know with the change in market

if it’s just to discuss your longer-term

the business can be confident they

following the lifting of COVID-19

We’ve found that by having a close

conditions it is important to move quickly.

ambitions.

have support growing their business.

restrictions, cashflow has become key

relationship with the industry, as well as

to both survival and growth. With that in

the expertise in the wider finance market,

mind, we have seen more businesses

we’ve been able to offer bespoke,

seeking options outside of the traditional

innovative products to customers.

funding arrangements.

We’ve also found that growth and

Our aim is to work with breweries to

finance doesn’t just extend to lending

understand their needs and present

– we’ve extended both the availability

BREWERY ONE

C

M

This brewery was looking to upgrade their brewhouse with new tanks and

Y

centrifuge due to increased demand. They also needed funds to expand their

CM

premises to accommodate the new equipment and increase space for their

MY

taproom. After scoping the requirements, we:

CY

u Arranged a loan so they could pay for the equipment to be built and shipped in advance of delivery. We were also able to split the draw down, so they didn’t pay interest until the money was in use, as part of the funds was due on deliv-

CMY

K

Berlin Packaging is the world’s largest Hybrid Packaging Supplier ® of glass, plastic and metal containers and closures.

ery. u Help with the application for a local council grant – this helped the business grow without the need to take on unnecessary debt.

With 100+ years in the packaging industry, 1,700+ packaging professionals and a global network of suppliers and warehouses, Berlin Packaging provide ƵɮɈȲƊȌȲƮǞȁƊȲɯ ȯƊƧDzƊǐǞȁǐ ɈȌ ƧɐȺɈȌǿƵȲȺ ɩȌȲǶƮٌɩǞƮƵ‫ خ‬

u Offered lower rate than a competitor, with a dedicated account manager who visited the business and took the time to understand their ambitions. u Gave options around commercial mortgages to facilitate further growth and aid the longer-term goals of the business.

info.uk@berlinpackaging.com • +44 (0)1473 823011 www.berlinpackaging.co.uk

BREWERS JOURNAL

brewersjournal.info

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25

COMMENT

COMMENT

THE CANADIAN PERSPECTIVE

marketing and sales functions. I’d even

in North America is relatively new and

excessive sweetness, and sludgy yeast

postulate that brewery taprooms in North

novel, whereas in the UK there have

build-up were common characteristics

America have a role similar to UK pubs:

been independent breweries in existence

here. The hazies I had in the UK were

community gathering places where folks

for years, and beer culture isn’t new. In

exceptionally well balanced and brewed

get together to hang out and just happen

North America beer culture is new, and

with finesse.

to drink beer. I was really surprised to see

people love to trumpet the love for their

how taprooms weren’t a focus for many

favorite brands.

And it wasn’t just hazies: I fully expected UK breweries to be kings of dark beers

UK breweries. They seem to be rising in popularity now, but that seems like a

The last topic I want to call out is the beer

and barleywines but I didn’t think I’d be

recent thing.

itself. Like any good beer tourist visiting

having great mixed fermentation beers

the UK I had some great cask ale and

and experimental styles. If any of you had

Spring-boarding off their taproom efforts

marvelled at the unfamiliar carbonation

any insecurities about how your beers

North American breweries are also crazy

and temperature but this certainly didn’t

are stacking up against ours, don’t! They

about merchandise. A running joke is that

prevent me from quaffing many delicious

are not only delicious, but better made in

most North American breweries have

pints. Some were from classic brands,

many cases.

hats and t-shirts even before they have

but other standout cask ales were from

beer. We’re all on a mission to make our

smaller breweries firmly in the craft

That’s the quick summary of what I saw

customers walking billboards for our

category. This was a delight.

during my visit. As I noted at the outset of this column in the future I’m planning on

breweries. This didn’t seem like the case

IN HIS RECENT VISITS TO THE UK GREG ZESCHUK, THE FOUNDER OF EDMONTON, ALBERTA’S BLIND ENTHUSIASM, HAS EXPERIENCED THE GREAT AND THE GOOD OF THE BREWING INDUSTRY HERE. IN THIS COLUMN, HE SHARES HIS VIEWS ON THE SCENE AND HOW IT COMPARES TO THE BREWERIES, TAPROOMS AND BEERS OF NORTH AMERICA.

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M

y name is Greg

this I did my best to try beers from as

Zeschuk and I’m

many breweries as possible. In the

writing this column

future I’ll continue in my quest and do

because I strong-

more traveling to get more of a local

armed the editor of

perspective. Meanwhile, I’ll share some

in my travels, and I was surprised to see

The other revelation for me was just

traveling more widely around the UK to

well known breweries with no t-shirts or

how well UK brewers are brewing North

test my assumptions in more locations.

hats for me to purchase.

American styles. I didn’t expect to have

I’m also going to try a lot more beers

best hazies I’ve ever experienced from

and hope I continue to be as pleasantly

Aside from a theory that folks in the UK

UK breweries. I even had one on cask!

surprised was I was on my first visit.

are simply better-dressed than North

In North America we tend to overdo

Americans, I think part of the reason for

everything, at least initially, and that’s

this is the independent beer business

what we did with hazies: hop burn,

You guys are killing it!

VERDANT IPA IPA-STYLE

ALE YEAST AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

81.2 (2.0)

83.2 (0.9)

78.3 (3.2)

68.6 (1.8)

83.6 (1.2)

F LO CC U L AT I O N

F LO CC U L AT I O N

F LO CC U L AT I O N

F LO CC U L AT I O N

F LO CC U L AT I O N

the Brewers Journal into letting me share

of my observations and comparisons

some observations on the UK brewing

of the UK and North American brewing

Medium

High

Moderate

Low

High

industry from an outside perspective.

industries.

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

9% ABV

13% ABV

12% ABV

12% ABV

14% ABV

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

I’d hesitate to call myself an expert, but I am a student of beer culture and

The most fundamental difference

brewing. I own and operate a brewery in

between the UK and North America is we

Edmonton, Alberta, Canada called Blind Enthusiasm, and I previously produced

β-glucosidase β-lyase AROMA

High Low

β-glucosidase β-lyase AROMA

Neutral, clean, dry

TROPICAL FRUIT

TROPICAL FRUIT

TROPICAL FRUIT

GREEN APPLE

GREEN APPLE

BA N A N A

GREEN APPLE

GREEN APPLE

AC I D

AC I D

AC I D

AC I D

AC I D

A LCO H O L I C

A LCO H O L I C

A LCO H O L I C

A LCO H O L I C

A LCO H O L I C

NEUTRAL

NEUTRAL

NEUTRAL

NEUTRAL

NEUTRAL

RED APPLE

RED APPLE

RED APPLE

RED APPLE

RED APPLE

a YouTube show called The Beer Diaries

the brewing industry and the approach

that showcased the rise of the craft beer

we take in North America in serving our

industry in Austin, Texas and Colorado.

beer. We do have bars, restaurants, and

I recently had the opportunity to spend

retail outlets but not UK-style pubs.

two months in London meeting folks

as a pub. They also aren’t nearly as

take one trip to visit some small southern

plentiful. This gap in the market has led

towns.

to a huge rise in brewery taprooms. In

Consequently my experience was

North America you’re seen as crazy if

like viewing the entire brewing UK

you don’t open a taproom along with

scene through a keyhole. To alleviate

opening a brewery. Taprooms serve both

BREWERS JOURNAL

β-glucosidase β-lyase AROMA

has huge implications for the structure of

nearly exclusively in London though I did

B I O T R A N S FO R M AT I O N

Medium Low

Sweet, fruity, full body

TROPICAL FRUIT

don’t have the same community-focus

β-glucosidase β-lyase AROMA

don’t have pubs in North America. This

Bars are the closest we’ve got but they

Medium High

Apricot, smooth, medium body

Neutral, clean, dry

a wide range of beers. My time was spent

β-glucosidase β-lyase AROMA

Peach, tropical, dry

from the brewing business and sampling

High Medium

Medium Medium

premium IPA solutions Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. The Lallemand Brewing R&D lab has identified specific enzyme activities in several LalBrew® Premium strains that are important for biotransformation, including β-glucosidase and β-lyase.

Armed with this data, the brewer is well equipped to choose the best yeast for each IPA style. Lallemand Brewing is at the forefront of hop flavor and aroma research and we are ready to help you with any questions about brewing hoppy beer styles.

www.lallemandbrewing.com | brewing@lallemand.com

brewersjournal.info

MARCH~APRIL 2022

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27

TALKING POINT

0800 999 1825

THE FRESH BEER OPPORTUNITY

HOW DO WE, AS BREWERS, ENSURE THE BEERS WE PRODUCE REACH THE CONSUMER IN THE CONDITION INTENDED. HERE, BREWERS JOURNAL TECHNICAL EDITOR TIM O’ROURKE LOOKS AT THE MEASURES WE CAN ADOPT.

brewersjournal.info

I

f you asked consumers, they

The cause of flavour change is oxygen

would unanimously agree that

(oxygen free radicles), and the effects are

they would prefer to drink fresh

more noticeable if the beer is stored at

beer; so why do we insist on 9-

higher temperature and can be reduced

and 12-months shelf life on our

by retaining reducing compounds which

bottles and cans? Beer is a perishable

absorb oxygen free radicals without

product, like milk. Nobody would expect

developing staling compounds.

more than three- or four-days shelf life

The main cause of this change is due to

from fresh milk so why a year on beer?

the formation of free radicals particularly

People buy beer to drink, not to keep,

hydroxyl radicals (OH-) which rapidly

(with a few exceptions such as bottle

oxidise beer components to form staling

conditioned and Belgium ales) the

flavours and other haze molecules.

flavour and appearance deteriorates over

The amount of oxygen required is very

time.

small at around 5 ppb which is far lower Below: Sensory changes during beer aging (Dalgliesh, 1977)

The main flavour changes can be summarised: u Decline in bitterness

u Increase in metallic

u Decrease in fruity/estery/floral

➢u Increase in earthy

u Increase in ribes / blackcurrant

➢u Increase in straw

➢u Increase in wet paper/cardboard

➢u Increase in woody

➢u Increase in bready

➢u Increase in wine/sherry

➢u Increase in sweet/toffee/honey

➢u Increase in harsh / astringent

MARCH~APRIL 2022

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29

TALKING POINT

TALKING POINT Left: Fresh beer from Starker Brewery in Malaysia and Singapore.

Below: Electron Spin Resonance can be used to detect the freshness of beer

beer and the greater the enjoyment for the consumer.

This beer was packaged and supplied unfiltered and unpasteurised throughout Malaysia and Singapore stored and delivered at below 50C and consumed within 7 days of packaging. It can be done, and fresh beer was welcomed by many local customers.

Hydroxyl radical signal

Free radicles react with beer & wort compounds

It is unreasonable to expect beer to taste

There is a delay before the effects are observed

as good after 12 months as it did when first packaged as demanded by some retailers. Some brewers have resisted the urge to use a 12 month best before date, but many have been forced to comply.

Electron spin resonance detects “reactive

or packaging unfiltered beers still contain

oxygen species” (ROS) which can be

active yeast. The rate of staling is also

It may be inevitable that the industry

correlated to the rate of staling. Oxidation

influenced by storage temperature and

is stuck with a 12-month shelf life for

flavours change over time, making beer

beers which are refrigerated in the supply

their small pack products but to help

less fresh and less drinkable.

chain will stay fresher for longer.

consumer awareness and choice it would be possible to include: A Best Enjoyed

Beer flavour staling is inevitable. The rate can be slowed down through brewing

Obviously one of the major factors is

by Date. Which would allow consumers

practices such as using coloured malts

time. The shorter the time between

to experience the beer as the brewer

and hops with high levels of antioxidant

packaging and drinking the fresher the

intended.

Bringing Quality Control To Your Brewery

Above: Change in flavour characteristics over time.

than we can currently achieve during

Guarantee the

packaging. The formation of radicles

consistency and quality

is catalysed by certain divalent metals

of your beer using QCL’s

such as copper and iron which act as

range of analysers. We

catalysing agents giving up free electron

can help you with:

to form radicals.

Beer also contains natural antioxidants (or

l Beer Chemistry

reducing compounds) which can absorb

l Rapid Microbiology

and deactivate the free radicals delaying the formation of staling compounds.

The most effective antioxidant is

l ABV and Density l Hygiene Swabs (ATP)

Sulphur Dioxide formed by yeast during fermentation, but coloured malts and hops can also provide high levels of antioxidant compounds making unfiltered dark beers more flavour stable.

www.qclbrewing.com 01342 820820

There are sophisticated ways to detect the formation of free radical balancing their formation and the quenching effect Above: The rate of staling in beers stored at different temperatures

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MARCH~APRIL 2022

by natural reducing compounds.

Brewers Journal January 2022.indd 1

BREWERS JOURNAL

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05/01/2022 12:14:24

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31

AMITY BREW CO

AMITY BREW CO

CRAFT AND THE COMMUNITY

IN STARTING AMITY BREW CO BACK IN SUMMER 2020, THE TEAM WANTED A BUSINESS THAT STOOD FOR COMMUNITY, FRIENDSHIP AND GOOD BEER. MORE THAN 18 MONTHS ON, THEY’RE ACHIEVING JUST THAT. AND WITH A SUCCESSFUL CROWDFUNDING CAMPAIGN UNDER THEIR BELTS, THINGS ARE LOOKING BRIGHTER AND BRIGHTER

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W

e love bottleshops,

it,” he recalls. During his time with the

who doesn’t?” asks

Scottish brewery he’d become friends

Russ Clarke. “But

with Mark Roberts and Chris France,

in my opinion, the

the co-founders of online beer retailer

idea of opening

BeerHawk. It’s a business he’d end up

one wasn’t scary enough. I wanted to

joining to run the trade side. Here, he

push ourselves, and then push ourselves

would not only meet Amity’s would-be

again!”

designer Tom Matthews but also Richard

And after some brief wrangling, Russ

Degnan.

managed to convince his business partner Richard Degnan to join him in

“One of the best things about the world

taking that leap into the relative (un)

of beer is the people you meet along

known. For beer fans in Farsley and

the way,” smiles Russ. “Some become

beyond, they’re glad they did…

friends, some become business partners, some become both!”

Opening in the summer of 2020, Amity Brew Co is one of the latest additions to

As BeerHawk’s business changed

West Yorkshire’s beer scene. Based in

direction, Russ sought a new challenge.

the town of Farsley their brewpub, which

And that led him to Leeds-based North

is a homage to the very best qualities of

Brewing and two of the industry’s gents,

US and Belgian drinking establishments,

brewery founders John Gyngell and

is located some six miles to the west of

Christian Townsley. As part of the team,

Leeds city centre and four miles east of

he would help set up their Sovereign

Bradford.

Street taproom as well as the revamp of

And while the business may be relative

the original North Bar on New Briggate.

newcomers to the county’s rich, vibrant and diverse brewing scene, their

Russ says: “We got to the point where

beers. But we both decided that wasn’t

Greig Swanson. Having worked at

experience in the industry is anything but

Seb (Brink, North’s head brewer) and I

scary enough and before long, we knew

BrewDog as a brewer during Russ’s time

succinct.

were to start looking at the build of their

we were all-in on a brewery.”

with the business, Greig would go on to join Buxton Brewery as their lead brewer

new brewery but I found myself thinking

in 2017.

Amity is the brainchild of Russ Clarke,

‘I’ve worked for a lot of people now, but I

Over beers at The Victorian Craft Beer

Verity Clarke and Richard Degnan. Prior

think it’s time to go out and do it myself’

Cafe in Richard’s home of Halifax they

to working in beer, Russ Clarke was a

“So in October 2019, in a secure job, I

agreed: “We sat down and thought ‘A

“Greig obviously has an amazing skillset

primary school teacher and also held

decided it was time for a change. I had

bottle shop isn’t enough. let’s get really

to tap into. He’s a fantastic brewer,” says

a role in learning and development

a short break and did consulting for

broke. Let’s lose all of the money in

Russ. “We had a chat and agreed to

within optical retail group Specsavers.

some breweries and then in March 2020

stainless steel!’” So that was that, they

speak again early the following year. It

A growing passion in beer led him

COVID-19 hit.”

would open a brewery. They just needed

mean we could start making plans and

said brewery and a brewer…

creating recipes.”

to BrewDog where, upon applying for a position as European Business

With that, everyone locked down and the

Enter Indie Man Beer Con, the cherished

Development Manager, he made it to the

freelance work dried up. But it also gave

Manchester beer festival. “I look back on

With Greig on board in brewing and

final two from an initial pool of some 200.

Russ time to think. “I cornered Richard

that fondly and miss it a great deal,” he

former colleague Tom Matthews

again,” he laughs. “We had previously

says. “Having just left North in late 2019,

handling design, Russ’s fellow director,

“They ultimately went with an internal

fantasised about the idea of opening a

I spent my time catching up with a lot of

and wife, Verity Clarke took charge of

candidate but they kept me in mind and

truly premium bottle shop. Somewhere

people during the festival.”

marketing and building the brand. Verity

before long, a north of England sales

really cosy and comfortable offering

role came up so back in 2014, I went for

people an environment to enjoy high-end

BREWERS JOURNAL

The people of Farsley love us and we love them!” Russ Clarke, Amity Brew Co

is the founder of Aubergine – a Leeds PR One individual he caught up with was

brewersjournal.info

agency specialising in food, tech, health

MARCH~APRIL 2022

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33

AMITY BREW CO

AMITY BREW CO

and lifestyle. “We have a lot of interesting conversations and a lot of late nights. We know combining work and our personal lives would always be that way,” he says.

When it came to locating a space for Amity, fate would play its part. Sunny Bank Mills is a commercial and cultural destination in the heart of the local community of Farsley, Leeds. Founded in 1829, these glorious Mills are being regenerated by the sixth generation of the family owners.

As a result, they are creating a blend of work, leisure and culture, offering beautifully restored creative business spaces for both small and large organisations like breweries.

“Having visited it before, we knew other small businesses were opening there left, right and centre,” says Russ. “While an initial unit was spoken for, the landlords said they had somewhere that might work just as well. They were right.”

Previously the home of a high-end joinery company, 15-16 Festoon Rooms gave the team the perfect blank canvas to open the brewpub of their rooms. They would move in in November 2020 with the brew kit arriving the month following.

But thanks to the help of friends they met along the way, they would already have beer to sell to thirsty patrons, pandemic or no pandemic.

“We couldn’t serve indoors but we would be selling cans from outside the backdoor, which helped us survive those first rocky months in the run-up to when we could serve pints to people,” he recalls. “But when we were finally able to serve pints as we intended and dreamed of, let me tell you, that was a glorious day.”

Their 10HL kit from Hoplex was producing beers from January 2021, while local breweries such as Kirkstall and then Northern Monk helped them on the canning side of the operation. “That help was invaluable, which we really appreciate. But having our own two-head filler in-house is a gamechanger, says

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brewersjournal.info

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AMITY BREW CO

THE FINEST NEW ZEALAND HOPS, CRAFTED FROM BINE TO BREWER.

ClaytonHops.co.nz

Russ. “It means we can package as much

“It goes without saying that we’ve been

as we need and that means beer for the

blown away by the support,” says Russ.

taproom, online and for trade.”

“The people of Farsley love us and we love them!”

Core beers at Amity Brew Co include Festoon Helles Lager, a 4.6% ABV beer designed to be the perfect homage to the classic Helles style. Elsewhere there’s the 6.0% ABV Sunnybank, inspired by the team’s love for West-Coast American pale ales such as Sierra Nevada Pale Ale and taproom hit, Waterpistol, a 4.6% juicy pale ale.

Collaboration is also of utmost importance to the brewery, which has seen them team up with outfits such

It has been a fantastic journey so far and we’re just grateful for everyone that has played their part in it,” Russ Clarke, Amity Brew Co

Following the conclusion to the successful crowdfunding campaign, Russ and the team are collectively enthused by the ability to produce more beer, and also different styles of beer. Greig Swanson will soon depart to return to his native Scotland and the addition of a new brewer is imminent. After that, who knows what the future may hold.

“Trading in December was lighter than we had hoped, with Omicron clearly having

as Anthology, Horsforth, Nomadic

a big effect but January really surprised

and Tartarus to name a few. And

us. Following one bad week we have been packed since!” he smiles. “We just

although they’re still early into their journey, a desire to add a barrel-ageing

The crowdfund also set a further

can’t wait to have a proper year, because

programme, alongside additional

stretch goal of £30k to support the

we’ve not had one yet.”

capacity, led Amity to launch a

purchase of another 10HL tank for

crowdfunding campaign in February.

future beer production and storage plus

Russ adds: “Having additional capacity

Kicking off with a £15,000 target to help

weatherproofing improvements to the

will be a huge help for us and enable us

fund Amity Brew Co’s Spinning Mill Barrel

outdoor area overlooking the Weavers

to brew more beer because we certainly

Project, this would involve taking over

Yard in Sunny Bank Mills. At the time of

need it.

future mill space for oak barrel storage

writing, that £30k stretch goal had already

enabling the brewers to age their beer

been surpassed, with its community

“It has been a fantastic journey so far

in rum or whisky barrels to produce new

aka members of the “Famity” receiving

and we’re just grateful for everyone that

and bold flavours. The funds will also go

rewards including exclusive hire of the

has played their part in it. Amity means

towards brewery equipment including

brewpub, a chance to brew a beer with

friends and community. Not just locally,

an additional 10HL tank to enable further

the team, 10% beer discount for life and a

but to everyone that we have been lucky

storage.

first tastes of the barrel-aged beer to be

enough to meet along the way.”

released Christmas 2022.

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BREWERS JOURNAL

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INGREDIENTS

WHEN (H)OPPOSITES ATTRACT

5 Years FREE Warranty

WHILE THEY MAY BE SEPARATED BY SOME 11,000 MILES, BROOK HOUSE HOPS AND CLAYTON HOPS SHARE A PASSION FOR PROVIDING HIGHQUALITY, FRESH HOPS. IN THIS ARTICLE, THEY LOOK AT HOW CLIMATE CHANGE IS AFFECTING GROWING CONDITIONS, THE IMPACT CHANGING BEER TRENDS HAS ON HOPS AND INNOVATIONS COMING DOWN THE LINE.

brewersjournal.info

H

erefordshire-based Brook

quickly. Brook House Hops are now

House Hops and Clayton

distributors for Clayton Hops in the UK

Hops in the magnificent

and so we caught up with Will Kirby

Nelson hop-growing

at Brook House and Brian Clayton at

region of New Zealand,

Clayton Hops to give us their view of

have been working together since 2019

emerging trends in their respective UK

to bring brewers around the world

and NZ hop worlds.

some of the very finest and freshest hop varieties on the planet.

How do you see changing tastes and beer

A shared vision that put brewers’ needs

trends affecting hop growing in 2022?

at the very centre of hop growing operations was developed separately

WK: The pandemic has obviously created

and independently on opposite sides of

a lot of challenges, but for us one of the

the hop world by the respective owners

positives was brewers looking to source

of the two businesses about five years

ingredients more locally. This window

ago.

of opportunity led to a rediscovery of some traditional British hops that

They could see that an unswerving

had perhaps been overlooked before.

commitment to product quality,

Goldings and Fuggle combined with

sustainable farming practices and

more contemporary ‘punchy’ hops like

development of bespoke direct-to-

Phoenix, UK Chinook and Admiral or even

brewer services would create even

imported varieties from NZ and the US

stronger links between growers and

seem popular right now. Many brewers

brewers.

have been amazed at the quality of our 2021 crop and this is driving a move

This fresh perspective will enable hop

toward the reintroduction of classic

farms to thrive rather than just survive

English beer styles. For example, Mild,

which allows for reinvestment into the

Best Bitter and English lager is being

latest hop farming, processing and

requested by drinkers and brewed

storage technology. Innovation in these

by an increasing number of leading

areas helps to improve crop consistency

craft brewers for core beer ranges and

and farming efficiency which locks in

taproom specials.

flavours, aromas and hop oils that enable

BC: For us in NZ the popularity of the

breweries of all sizes to brew amazing

hazy IPA shows no signs of slowing

beer every time.

down, which perhaps is no surprise.

The similarities between the two

A hazy beer is still seen as a symbol

businesses in terms of operations and

of the craft brewing scene around the

ethos are very apparent, so it is no

world, and you know as soon as you

surprise that a close relationship formed

see a good one that you’re going to get

MARCH~APRIL 2022

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INGREDIENTS

INGREDIENTS

that unmistakable lip-smacking citrus

manage our water usage. Longer spells

and we’re determined to ensure that our

growth, can encourage more pests and

and the feedback we’re getting when

and a state-of-the-art pelletising

or tropical fruit hit and a mouthful of

of very dry weather can be problematic.

farms are in great shape for generations

diseases which will then affect crop

brewers open the foils is testament to the

and packing facility. This will be New

flavours. Yes, brewers want to support

Hop plants need significant amounts

to come.

yields, aromas, flavours and oil content.

investment we’ve put in. You can smell

Zealand’s largest and most sophisticated

local growers where possible, it just so

of water and because of our climate

WK: Hop irrigation isn’t used so much in

We have a responsibility as farmers to

the difference immediately!

hop processing facility by a considerable

happens that NZ is home to some of

hop irrigation is commonplace, and

the UK but if temperatures creep up, it

minimise the impact of our activities

The second major area for us is how

margin, and it will be ready in time for our

the most popular varieties like Motuaka,

very necessary in NZ as it is in the

may be something we have to consider

now and work in harmony with nature as

we reduce our carbon footprint further.

2023 harvest.

Nelson Sauvin and Riwaka. If they haven’t

US. However, there are ways of using

too. Ironically, we were dealing with

much as possible.

Drying hops requires lots of heat and

already got one every craft brewer

technology to do that job more efficiently.

floods and record-breaking storms in

although we currently offset some of this

The new facility will be a game changer

we know is working on a hazy IPA as a

We’ve invested in a drip irrigation system

our hop yards a few weeks ago which is

What innovations can we expect in the

with tree planting, rewilding schemes

for us. It means we have full control of our

cornerstone of their core range. Beer

that target hop plants rather than the

becoming an annual occurrence for us!

coming years, and how will this benefit

and investment in renewables we think

hops – being New Zealand’s largest hop

drinkers like to have options and are

‘old school’ approach of overhead water

This is manageable during winter, as the

brewers?

that hop product innovation is worth

growing operation this is important. It will

becoming more adventurous in their

sprinklers.

hops are hardy and still underground, but

exploring too. There are several ideas in

also provide us with a platform to invest

tastes, being able to provide a choice

We estimate that our system is 30-50%

weather extremes are more of an issue

WK: I think we both agree that cold

the pipeline, and we’re keen to work with

in different products over time such as

of the best hops from around the world

more efficient compared to overhead

and in the long term this could make it

storage of hops as soon as they’re

brewers who’d like to experiment with

enriched hop pellets and hop oils. We

allows brewers to keep experimenting

sprinklers. One of our farms also harvests

more difficult to grow certain varieties.

harvested is something that should

different options for their hops in future.

want our customers to experience the

and that keeps people coming back for

water from the wetter parts of the year

become pretty standard if we want

BC: I completely agree on cold storage.

very best Kiwi hop products possible.

more.

to use during the summer. Sustainable

Bramling Cross for instance enjoys long

to maximise hop flavour and aroma

We work so hard on the farming side

Hops from our farms are already highly

water use is important to and ultimately

cold winters and needs time to properly

integrity. Our solar powered cold store

throughout the year to grow the very

regarded around the world – we grow

How is climate change affecting growing

results in healthier hops.

prepare itself for good growth. Hops

is located on our farm where we also

best hops we can, so why wouldn’t we

varieties that people want and our on-

conditions in UK & NZ?

We are a family owned and operated

are sensitive plants and very much a

pack and nitrogen flush our whole cone

look after them once they’re harvested

farm hop picking and processing facilities

business. Our family has been farming

product of their environment. Changes in

hops so we know they’re as fresh as

so that the brewer gets them in perfect

are cutting edge and the new facility will

BC: A key area for us, as it is for many

for generations in New Zealand. We are

temperature, humidity, moisture levels

they can possibly be. We also aim to

condition. We’ve recently made the

raise the bar even further.

brewers, is making sure we carefully

passionate about our country and land

and soil quality inevitably impact plant

deliver to brewers in 48 hours in the UK

decision to invest in both cold storage

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brewersjournal.info

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NERGY

SOLAR POWER

SUCCESS WITH SOLAR W CLIMATE CHANGE AND ENERGY COSTS ARE DRIVING THE ADOPTION OF SOLAR GENERATION ACROSS MANY INDUSTRIES. HERE ED LENNON – COMMERCIAL MANAGER OF RENEWABLES COMPANY CLEANEARTH – LOOKS AT WHY A GROWING NUMBER OF BREWERIES ARE TAKING THE SOLAR ROUTE.

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MARCH~APRIL 2022

e hardly need to

solar installations that bring that cost

make the case for

down as low as 3p per kWh. Bristol’s Left

decarbonisation

Handed Giant, for example, invested

these days.

in a 36 kW roof-mounted system that

Everyone knows

will save them a cumulative £75,000

that climate change is here and that

in electricity bills during the system’s

we urgently need to reduce our carbon

25 year lifetime. It will also reduce their

emissions if we want to avoid the worst

carbon emissions by 175 tonnes over that

case scenarios.

period.

What’s less widely understood is that the

A similar-sized system for near-

50% of the capital costs of installation.

packaging, and capture the CO2 from

clients commissioning extensions to

commercial argument for renewables

neighbours Moor Beer is generating

But even without grant funding, fellow

fermentation to carbonate our beers. But

systems we installed four or five years

is also pretty compelling. Energy costs

electricity for 3.2p per kWh and both

Bristolians Wiper & True went ahead with

we are always looking to do more.”

ago. I think Ludlow Brewing Company are

have been volatile and on a steep

investments will be paid back in two

a 39 kW, 100 panel system that’s giving

upward trend in recent years. The

and a half years. As Left-Handed Giant’s

them power at just 6p per kWh – around

latest figures from the Department for

Finance Manager, Callum Bickers says,

a third of the rate from the grid.

Business, Energy and Industrial Strategy

“It’s a complete no-brainer. I wish all our

This is part of Wiper & True’s strategy of

One brewer that clearly appreciates the

aversion, and are looking to extend now

(BEIS) show the UK’s small to medium-

capital investments were guaranteed to

putting sustainability at the core of their

benefits of self-generation is Ludlow

that they’ve seen the promise fulfilled.

sized businesses are typically paying

show a return that quickly!”

new 28,000 sq ft brewery.

Brewing Company. CleanEarth installed

Others are scaling up on self-generation

As their Operations & Sustainability

36 kW of solar for them in early 2021,

to match a growth in their operations.

Manager Joe Watts explains, “Given the

and less than a year later they’ve added

“In all cases,” says Ed, “there’s a

climate crisis and other pressures on

another 24 kW on the roof of a newly

recognition that the double whammy of

Left Handed Giant and Moor Beer both

the environment, all businesses need to

extended building.

reducing both costs and emissions is a

benefited from West of England Green

get their sustainability act together. We

As CleanEarth’s Commercial Manager,

compelling argument. If there’s room on

Business Grants, which provided up to

recycle our spent grain, use sustainable

Ed Lennon, says, “we’ve had a flurry of

the roof, it’s always worth a second look.”

between 13p and 18p per kilowatt hour.

Electricity at a fraction of grid costs

GRANT FUNDING

CleanEarth have recently completed “The commercial argument for renewables is also pretty compelling.”

BREWERS JOURNAL

brewersjournal.info

probably the quickest to ask for more!”

BACK FOR MORE

In some cases businesses started small because of budget constraints or risk

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43

SOLAR POWER

IT’S MORE THAN A BOX OF HOPS IT’S NURTURING A HEALTHY PLANET At Yakima Chief Hops, we have a deep respect for the land that provides a bountiful harvest each year and pride ourselves on being advocates of a sustainable, healthy planet. With every hop purchase, you help to support environmental stewardship efforts, such as 134,500 square feet of solar panels, a CO2 recovery system reducing our greenhouse gas emissions by more than 50% and impactful nonprofit partnerships.

Sustainability is a journey, not a destination. There is still more work to be done. Follow our journey in our annual Corporate Social Responsibility report at YAKIMACHIEF.COM/CSR

Verdant Brewing Co in Cornwall (left) Moor Beer Co (top) and Wiper & True (right).

MAN ON A MISSION

mission is to get as many UK businesses

Verdant Brewing Co and Goodh Brewing Co.

as we can to generate their own

Ultimately, it’s all about matching the

renewable energy. We’ve found the

type of generation to the situation and

brewing sector very open to the idea, as

needs of the brewery.

long as it makes logistical and financial sense. And we’re always happy to do a

As Ed says, “we are evaluating a number

As energy prices continue to rise, and the

site survey and energy audit to see if it’s

of projects at the moment, working

stark realities of the climate emergency

viable.”

out the numbers and finding the best

become clearer, the argument for

CleanEarth operate throughout the UK

practical solution.” And he won’t rest

renewables is stronger than ever.

from their HQ in Cornwall, and have also

until every UK brewery is running on

Ed Lennon’s view on this is clear: “Our

completed projects closer to home for

renewable energy.

UK BREWERIES & THEIR SOLAR INSTALLATIONS System size

Annual generation

Lifetime cost savings

Lifetime carbon saving

Payback period

Cost per kWh

Goodh Brewing Co. Cornwall

20kW

19,000kWh

c.£115,000

100 tonnes

4 years

5p

Left Handed Giant Bristol

36kW

32,000kWh

c.£170,000

177 tonnes

2.5 years

3p

Ludlow Brewing Co. Shropshire

60kW (36+24)

50,000kWh

c.£265,000

270 tonnes

3.5 years

4p

Moor Beer Bristol

47kW

41,000kWh

c.£216,000

233 tonnes

2.5 years

3.2p

Verdant Brewing Co. Cornwall

67kW

70,000kWh

c.£250,000

400 tonnes

4.5 years

5p

Wiper & True Bristol

39kW

35,000kWh

c.£200,000

190 tonnes

5 years

6p

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BIRMINGHAM BREWING

HOMEBREWING SO HE AND HIS UNIVERSITY MATES COULD DRINK CHEAP BEER SET PAUL HARWOOD ON A PATH OF PROFESSIONAL BREWING. AND SOME 10 YEARS LATER, HE’D OPEN A BREWERY OF HIS OWN. FOR THAT, BEER FANS IN BIRMINGHAM ARE THANKFUL.

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BEER FOR EVERY BRUMMIE

E

very county needs a great

Belgian yeast with a nice dry hop. It was

football team. Maybe

bold, estery, fruity,” he recalls. “But taking

more if they’re lucky. The

it out to market people simply told us

West Midlands is blessed

they didn’t think it would sell. We went

with Wolves and Aston

back to the drawing board with it. But I

Villa. Then there’s the others. Every

remain fond of that original recipe, even if

county also needs its fair share of great

others might not have been!”

breweries, and thanks to Birmingham Brewing Company the good people of

Bitter Brummie is a 4.1% classic British

Stirchley and surrounding areas have

bitter brewed with caramel malts to

been enjoying the excellent beers it has

bring a sweet malt flavour and a touch

produced since 2016.

of liquorice, dry hopped with Centennial to add bitterness and notes of soft pine

Founded by Paul Harwood, their mission

delivering an easy sipping bitter. “I was a

was clear. That was to make great-

little inspired by Tiny Rebel’s Cwtch when

tasting, distinctive beer using the best

it came to brewing this,” says Harwood.

ingredients they could find and that

“It surprises a lot of people because

means sourcing the best malt, hops,

Midland’s Bitter tends to be pale when

barley, oats and more to create the

this is more amber.”

best beer for every beer fan for every occasion.

Elsewhere in the range is Gold Brummie.

A strong 5.5% IPA described as a collision

“I suppose we’re something of a

of British bittering hops and American

proposition that sits between the real

aroma hops that deliver lashings of

heavy craft breweries and also the

resinous pine, grapefruit and a lingering

mainstream outfits,” muses Harwood.

bitterness all wrapped up in a spicy,

“What’s important to us is offering

voluptuous mouthfeel. In addition to the

independently-made, great beer that

non-alcoholic Sober Brummie and the

everyone can enjoy.” A cursory glance

oatmeal 4.8% Stout Brummie, there is

at the brewery’s core ‘Brummie’ range

Stirchley Lager, a 4.4% dry-hopped lager

demonstrates a selection that is likely to

brewed with British lager floor malt. All of

resonate with even the casual drinker.

the brewery’s beers are gluten-free, too.

You have Pale, Gold, Bitter, Stout, Sober and Lager. And if you don’t like beer

“We didn’t set out to be a gluten-free

then there’s also Brummie Gin, which is

brewery. But our process didn’t impact

distilled from the mash of its Pale brews.

the flavour of the beers and felt that if more people could enjoy them, then all

“I remember starting out in 2016

the better!” says Harwood. Starting out,

knowing I wanted to do something really

the brewery’s founder had a three-prong

interesting with our house Pale. We used

mission for the business. Firstly, he

BREWERS JOURNAL

BIRMINGHAM BREWING CO wanted to provide residents and visitors

the beer in question. “I had this huge

to the area a local brewery they felt part

number of dated, numbered bottles from

of it and included in.

various batches that each had their own character,” he says.

“I felt that there wasn’t anything offering beer fans a local option. Of course you have the excellent Stirchley Wines & Spirits and the Wildcat Tap but I looked to breweries like Magic Rock. If Huddersfield could sustain a brewery like that, why couldn’t Birmingham do the same with us?”

The second part of Harwood’s mission was to make beer accessible, as outlined with an approachable, gluten-free range.

And finally, he wanted a business that did things the right way. That meant fitting into the community, supporting the community and being mindful of others.

As part of its commitment to brewing

If Huddersfield could sustain a brewery like Magic Rock, why couldn’t Birmingham do the same with us?” Paul Harwood, Birmingham Brewing Company

Moving through various areas of Lloyds during his seven years with the group, he felt ready for a change. The business was looking for team members to take voluntary redundancy and in Harwood they had a willing participant.

“My wife Charlotte was very supportive of the idea,” he says. “We agreed that money could be invested to help start a brewery. If it worked then great. If it didn’t then I’ll go back and get another job in banking. Thankfully, we’re still here six years later and employing a fantastic team of 15.” After initially toying with the idea of a Birmingham city centre taproom model, Harwood soon settled on opening his brewery slightly further

a positive impact in the community,

out of the centre and in the suburb of

all of its operations in the brewery and taproom are fuelled by 100% renewable

continue as we had been, buying it from

Stirchley. In doing so, he secured a unit

sources such as wind and solar power.

the local Spar, he says. “It might not have

on the Stirchley Trading Estate alongside

They also make sure that they don’t

been very good but it served a purpose!”

a used brewkit, only several months after

leave any negative impact with the waste

Following the conclusion of his

leaving his full-time position at Lloyds.

they produce either. Its brewing waste

studies, Harwood would enrol in an

is collected by Park Farm in Frankley

undergraduate scheme with Lloyds

“It’s a big residential area but also one

and is used as livestock feed, while

Banking Group. It would enable him

that was crying out for more places for

all of our packaging and non-brewing

to work across the UK, spending

people to enjoy great beer, especially

waste is recycled. The brewery also

some 18 months in Edinburgh living in

cask,” he says. Despite the growth of

likes to give back to the communities

the Fountainbridge area imbibing at

keg, cask is still king and to this day that

that do so much for them. Its current

the city’s fine establishments. These

applies to us, too. At least 50% of what we

charity partnership is this Midlands Air

experiences would continue to feed

produce is in cask with the remainder a

Ambulance Charity, where they donate

into his growing love of homebrewing,

split between keg and can.”

5% of the sales of Sober Brummie to the

where he’d upgrade his homebrew kit

charity and support them in as many

both in Scotland and upon his return

Support from the local community,

ways as possible.

to Birmingham, too. This love was

through taproom custom and local

amplified after, in 2011, he took a course

independents meant that the brewery

“I suppose coming from background of

at Sunderland’s Brewlab, a provider of

would hit capacity sooner than later. For

banking and financial services, there was

brewing courses, training and analysis.

three years in a row they’d brew the same amount of beer, getting as much as

corporate culture that might not have cared about the impact on others as

“That was a turning point for me,” he says.

possible out from its maiden kit. So when

much as it should,” he ponders.

“It turned me more into a process brewer.

the opportunity to move into a bigger

Harwood’s journey into beer began in

Rather than wanting to brew something

premises on the same estate arose, it

earnest during his undergraduate degree

new each time, I became interested in

was something of a no-brainer. “This

at The University of Cardiff. Studying

getting things right. It was a really good

newer premises allowed us to properly

Business Management, and sharing a

foundation in terms of understanding

realise our taproom proposition. Not only

house with “seven other lads” a revelatory

process, how the kit works and the idea

is it bigger but it has its own entrance

visit to high-street chain Wilkinson’s

of continuous improvement.”

onto the road. Previously we had to shut

opened his eyes to the ability to brew beer at home.

After that, every brew Harwood fired up for some 18 months was a 4% Pale Ale so

“I thought, hang on a second, we could

he could dial in the process, recognising

be making 40 pints of beer for 10 quid or

the impact small tweaks are having on

48

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MARCH~APRIL 2022

Dan Rybinski of TCE Projects (centre) and the team from Birmingham Brewing Company

BREWERS JOURNAL

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at 8pm when the estate closed, which

with this project was downtime, because

was far from ideal!” he smiles.

we weren’t in a fortunate position where we could run the two kits next to each other. One thing TCE did was deliver the

During 2019, the brewery would move over. Armed with its existing kit it knew it was time to upgrade but as conversations continued in earnest, COVID would hit. However, the ability to can its own beer in-house and delivery to local customers would help ensure the brewery would weather the storm and give it confidence to press ahead with its investment plans. “We have quite a unique space here because of the high

At least 50% of what we produce is in cask,” Paul Harwood, Birmingham Brewing Company

ceilings so we wanted to design kit for

FVs several months ahead the kit. This meant we could double brew into the fermenters on our old kit ensuring we had stock to package while they were installing the new brewhouse was taking place. The whole transition was very, very smooth.”

Six years since starting out, a pandemic navigated and a site move undertaken, Harwood is proud of how far the business

the space rather than buy a brewhouse

has come and the role is plays in the

and try and fit it in,” says Harwood. “We

“We believe that all of our projects are

spoke to several suppliers but for us,

bespoke in the way we approached

no-one was really as flexible as TCE

our work here at Birmingham Brewing

“Did I expect to have a brewery of my

Projects.”

Company,” says Dan Rybinski, business

own during those early home brewing

development manager at TCE Projects.

days? Haha, no!” he laughs. “It became a

The company would go on to supply,

“We’ll always work one-to-one with

dream later on in life. With my business

install and commission a three vessel,

the customer so we project manage

management background I always felt I

skid-mounted 15 barrel brewhouse that

each and every part. You don’t want the

could use that knowledge working going

is housed in the footprint of a 10 barrel

brewery owner being left to chase up

out on my own rather than working for

brew house. FV Capacity is backed up

contractors! We’re proud of the work

someone else.

by six 25HL fermenters while other kit

we’ve carried out here. It’s a showcase

includes CIP Skid, oversized HLT/CLT for

brewery, the team are great and Paul

“And I’m glad I did, as it has been a great

back-to-back brews, a pilot vessel, and

makes a good cup of tea as well….”

journey so far.”

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50

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MARCH~APRIL 2022

BREWERS JOURNAL

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brewersjournal.info

E

ven those without a day-to-

you generally pay for the gas inside

day technical knowledge

the cylinder of course. But there are

of gas distribution systems

also costs associated with rental of the

can appreciate what a

cylinders all the time you have them.

high-pressure gas cylinder

There are most commonly charges

is. They may not know the complexities,

associated with delivery of the cylinders

dangers and exact background of what

and the removal of spent cylinders and

it is and how it is produced and exactly

so on. And you need to know that you

what high pressure really means, but

have available to you back-up cylinders

most people have seen one somewhere.

and a steady supply so that you don’t run

They are very common in pubs, bars

out.

and restaurants. Fast food restaurants

Convenience is possibly the next factor

and swimming pools and of course most

to wrestle with. There is the convenience

manufacturing facilities. People also see

of matching gas cylinder orders against

smaller units in their homes for oxygen

production demand or need. There

for example and more recently now,

is the convenience of handling each

many have a greater understanding of

gas cylinder and getting each cylinder

the importance of oxygen cylinders in

to its point of use. And there is the

hospitals.

convenience of trying to control the

Gas cylinders are of course available

safety aspects of handling, connecting

in many different sizes and weights

and disconnecting. The cylinders are

and are filled with all sorts of gases

heavy, they must not be dropped or

and increasingly, all sorts of gas

damaged, they must be secured, and

mixtures. Mixtures of CO2, Nitrogen

handlers should have some basic training

and sometimes Oxygen for the beer,

in these aspects.

beverage and food packing applications.

Choice is also a significant factor. Whilst there are many gas cylinder suppliers,

Mixtures of CO2, Argon, Helium and

they have their own restrictions, and it is

hydrogen for fabrication applications,

not always possible to obtain the exact

welding, heat treatment. Mixtures of

mix you need. And sometimes if you can

Helium for blowing up balloons and

get hold of it, you cannot always get hold

leak detection in pipelines. Just a few

of it without paying a premium.

examples of the many common everyday

Continuity also is an issue. Being able

uses for gas cylinders or bottles as they

to continue to grow the business using

are sometimes referred to.

gas cylinders as the source can simply

For those businesses that begin small

become too difficult, too cumbersome

and evolve organically, industrial gas

and too labour intensive. The process of

cylinders are a relatively simple starting

supplying cylinders can begin to be a

point to early production. They are

bigger issue than other, more important

convenient to begin with and readily

parts of the process.

available from several of sources. And

These factors are greatly over- simplified

the chances are that the mix you need

of course, but, whatever the combination

is already a common mixture supplied

of events or reasons, as gas demand

to many others. But as businesses grow,

increases, there will be a point at which

they may be fortunate to reach a point

it becomes interesting to consider being

where gas cylinders don’t quite fulfill their

supplied with liquid gases, delivered into

new needs. And this can be for a few

your liquid gas tanks. There are again

obvious reasons.

several suppliers that can deliver liquid

Cost is possibly the first factor users

gas supplies reliably.

begin to question. With gas cylinders

Liquid gas supplies are generally

MARCH~APRIL 2022

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53

MIXED GAS

MIXED GAS that by the number of imitators we have.

approach to designing gas mixers.

The simplest of systems take your pure

Deliberately simple, it is possible to add

gases, vaporize them into gases or they

mixing valve modules into existing gas

may already be gases if they are from

In sizing a system there is not a lot of

mixing panels. And it is equally easy

cylinders or MCP, and provide a regulates

information you need to know. Work-

to add mixing panel modules to work

and protected supply to feed a BSL gas

ing backwards .....

alongside existing mixing panel modules.

Mixer. The mixer in turn, mixes the gases

u You need to have an idea of the

That way you can install BSL mixing

proportionally as a pre-set mixture or as

peak flow of actual mixed gas you

panels equipment as you require

an adjustable mixer to give you the mixed

need.

it. No need to purchase something

gases you need.

u What pressure you would like the

much bigger now, for a guessed much bigger flow later. It is very common for

gas mixer to deliver that mixed gas to

TYPICAL INSTALLATION

our customers to simply extend their

How BSL systems can fit into the gas setup at your brewery

u What mix or mixes you need.

As detailed earlier, you will be starting

u Which type of application you are

BSL Gas Technologies Ltd have been

with liquid gases in liquid gas tanks,

trying to provide with mixed gas.

designing and making Gas Mixers

or multi cylinder packs or cylinders

u The supply gas pressures you will

and Gas Analysers and Gas handling

possibly. You will regulate the gas

have to feed the gas mixer initially.

equipment for more than 30 years.

supply to the factory and mixing panel.

u If you would additionally like to

So, some pressure control and safety

measure and record the mix and save

A significant leap forward in BSL designs

relief for the supply. There will be some

the readings.

was our ability to take the electrics and

filtration depending on the supply gases,

u And any other special circumstanc-

buffer tanks out of the system for you.

some non -return valves to stop one

es, your application, must satisfy.

Simplifying installations, reducing the

gas systems feeding the other. Some

number of things that can fail and making

isolation for the gas mixing panel and

systems very easy to look after. And we

the BSL mixing panel also. A BSL Gas

schedule in much larger volumes directly

example often ask for adjustable gas

know we have been very successful at

Analsyser can be added if desired.

into liquid tank storage systems. The

Unlike with premixed gases in cylinders,

mixers for different packed products,

cost basis is quite different from cylinder

the BSL Gas Mixer provides the

although even in this situation often a

delivery of course, so this needs to be

opportunity to choose the gas mix

food packing plant packs a range of

understood, however the unit costs for

needed for the process. The process can

similar products with similar mixed gas

gases is much less, the more you use.

be presented with a pre-set gas mixer

requirements.

And importantly a lot of the pressures

or with an adjustable mixer. Some gas

And when designing a process plant,

mentioned earlier become much easier

mixtures are common. In the beverage/

how you deliver mixed gas variation but

for the end user.

beer industry for example 30% CO2 in

at the same time still keeping control

nitrogen and 60% CO2 in nitrogen are

over the integrity of that installation can

Often the liquid tanks are away from

mixes you can often obtain in cylinder

be accomplished using BSL Gas Mixing

the main factory or process and much

format.

modules in a clever way. BSL can help

more clearly the responsibility of the gas

Anything else is very difficult to obtain

you to figure this out exactly.

supplier. So, if the costs stack up for you,

cost effectively. But the BSL Gas Mixer

liquid gas supplies take a lot of the day-

will give you a much wider range to

to-day handling away from the end user.

choose from. If you need anything

MIXED GAS CHOICE

between 20% and 80% CO2 in nitrogen

This is an important element of any

for your beers for example, the gas

mixed gas distribution system. Whilst

two other factors such as choice and

mixing valves will happily provide this,

there will be a predictable flow

continuity to contend with. But having a

and the mixer cost is not affected by the

requirement to begin with, it is often

liquid gas supply of each gas available

mix required.

more difficult to predict future growth

makes those things easier too. Once you

The benefit of a BSL pre-set gas mixer

and demand. This part of the planning

have your liquid supplies in place, they

is that there is great control over the

process is difficult because it has a

are either supplied to the plant as they

process integrity. Whilst even a BSL

knock- on affect to any equipment

are.

pre-set gas mixer can be adjusted. It is

installed including the pipelines, valves

deliberately difficult for unauthorized

and regulators, liquid tanks and the gas

Or they can be mixed together, to create

changes to be made. There are often

mixer also.

the exact mix or mixtures you need for

tamper evident labels over the gas

With liquid gas supplies, tank sizes can

your process. This is where a Gas Mixer

mixing valves also.

be increased over time and additional

from BSL Gas Technologies Ltd comes in

The benefit of a BSL adjustable gas mixer

pipelines can be added from them to

to play to help with continuity and choice.

is that the end user can change the mix

the process as needs require it. The BSL

as they desire to meet different process

gas mixer can also be easily upgraded.

54

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@t.freemantle.ltd

BREWERS JOURNAL

BEER PACKING MACHINERY

FreemantleT T.Freemantle Ltd

CONTINUITY AND GROWTH

Of course, that still leaves one or

your process at.

installations, when they feel they need to.

demands. Food packing companies for

delivered on a pre-determined delivery

THE PERFECT FIT

BSL have developed a very modular

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brewersjournal.info

MARCH~APRIL 2022

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55

QUALITY

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AS THE INDUSTRY RECOVERS FROM THE IMPACT OF THE PANDEMIC, ENSURING THE PURITY OF YEAST SLURRIES, CLEAN FERMENTERS AND SERVING CONSISTENTLY QUALITY BEER HAS NEVER BEEN MORE IMPORTANT. HERE, MURPHY AND SON OUTLINE SOME OF THE MEANS YOU CAN TARGET SPOILAGE YEASTS AND BACTERIA IN YOUR BREWERY.

brewersjournal.info

T

he brewing industry is a

using conventional microbiology this may

rapidly paced environment,

take anywhere between 3 – 14 days. The

often restricted by essential

time is dictated by what microorganisms

quality control procedures

are present. For example, if aerobic

that last days. Microbial

yeasts are present this can take as little

contamination of beer will have a

as 3 days on WLN agar. Alternatively,

significant impact on the haze, flavour,

obligate anaerobic bacteria such as

and aroma of the final product.

Pectinatus sp. or Megapshaera sp., may

Anecdotal evidence suggests when

take 10 days to grow. It will never be

a consumer experiences an off beer

known if such bacteria are present with

they are likely to change brand and/

current methods as it takes too long and

or location, impacting the turnover of

fundamentally time is money. Packaged

both the brewer and the retailer. We are

beer needs to be distributed as soon as

committed to helping our customers

possible to maximise turnover and profits.

protect their brand and reputation with

The next question is often never asked,

our microbiology support and expertise.

can the identified microorganisms

Looking further afield, it is clear there

grow in my beer? Using conventional

are an abundance of methods that will

microbiology, we cannot definitively

allow brewers to rapidly identify and

say these microorganisms can grow

quantify microbial contamination in a

in your beer. Why? Well, we have

brewery, packaged beer, or account. Yet

removed these microorganisms

largely these are not employed in favour

from their primary environment onto

of traditional quality control measures.

nutritious medias and asked them to

Our most common service is the ‘LAB-

grow, this is not the environment we are

MICRODP’ / direct plating service.

interested in. Selective pressures from the new environment will influence the

This service uses four industry standard

microorganisms capable of growing and

agar medias specifically designed to

therefore change our interpretation.

target spoilage yeasts and bacteria.

So, the key question here is, what is the

Conventional microbiology has been and

alternative?

remains a very powerful methodology in research and more, but it is limited by

THE POWER OF THE PCR

time, throughput, and accuracy.

Despite this, conventional microbiology

As the industry recovers from the impact

should not be discarded as outdated

of the pandemic, ensuring the purity

or ineffective, it will always add value to

of yeast slurries, clean fermenters and

a quality assurance procedure, whilst

serving consistently quality beer has

being affordable to all customers and

never been more important. Murphys is

can be completed with basic equipment

committed to offering the best service

if the brewer prefers to do this in-house.

to our customers, and after months of

For a brewer, when considering microbial

research we are proud to announce

contamination, it is important to ask

our new PCR service that will serve as

two things: 1) Are there any spoilage

an important quality control measure

microorganisms present in my beer?

across the brewing process, from yeast

2) Can these microorganisms grow in my

slurries to packaging. No! This is not a

beer?

COVID-19 PCR test, I think we have all

Question one is fundamental and can be

had enough of that. Despite PCRs recent

answered through numerous methods,

thrust into popular culture, PCR has

MARCH~APRIL 2022

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57

QUALITY CONTROL

TABLE 1: BEER SPOILAGE MICROORGANISMS THAT MAY BE IDENTIFIED

been around since 1985. Polymerase Chain Reaction (PCR) enables us to amplify a low concentration of DNA to

Yeast

Bacteria

hours. We can apply this technology

Brettanomyces bruxellensis

Lactobacillus paracollinoides

to offer yourself an improved service.

Brettanomyces spp.

Lactobacillus acetotolerans

Candida/Pichia spp.

Lactobacillus backii

Saccharomyces cerevisiae var. diastaticus

Lactobacillus brevis

of beer spoilage microorganisms (Table

Saccharomyces cerevisiae

Lactobacillus lindneri

1). PCR helps answer the question ‘can

Saccharomyces pastorianus

Lactobacillus groupa

Saccharomyces spp.

Megasphaera spp.

millions of copies in the space of a few

Recently at Murphy and Son, we have invested in our microbiology service to be able to offer a rapid and reliable PCR based method to detect a range

these microorganisms grow in my beer?’.

As there is no need for culturing on

40. foreign medias, the entire process can

R²be=completed 0.9784in situ. With only a small 0.9698

Saccharomycodes spp.

Pectinatus spp.

Schizosaccharomyces spp.

Pediococcus spp.

and amplify using specifically targeted

Zygosaccharomyces bailii

volume of beer, we can extract DNA

primers, permitting the species-level 33.8

PCR: WHAT’S BREWING…THAT SHOULDN’T BE In the space of a few hours our microbiology team will be able to identify a swathe of beer spoilage microorganisms.

Our service guarantees a full written report detailing the impact of any identified microorganisms on your fermentations or beer.

Zygosaccharomyces spp.

identification of beer spoilage yeasts and bacteria. Where direct plating may take

40.

up to 5 days for our current protocol, a full PCR run can be completed, analysed,

27.5

R² = 0.9698 0.9784

S. cerevisiae

and reported within only a few hours.

With our new service we aim to return all customer samples by the end of the

21.3

QUANTIFICATION OF CONTAMINATION

-3

The PCR method is15. otherwise known as ‘Real-Time PCR’ or ‘qPCR’. This allows

-2

0

us to quantify the relative abundance of

tion (10-x)

DNA present and relate this to microbial loading from the original environment.

Ensure the purity of your yeast slurries - be confident there are no diastatic S. cerevisiae variants present

33.8

Cycle threshold (Ct)

next day.

27.5

S. cerevisiae

Check for contaminants in your fermenters, packaging lines and kegs

21.3

In Figure 1, it is clear to see the strong linearity between the Ct value and the concentration of cells extracted. At very high concentrations, the fluorescence detector becomes saturated, hence we see a plateau between at very high cfu/ mL. By introducing an internal standard of a known concentration into the PCR run we can accurately quantify the cfu/mL in the sample and use this information to provide better analysis to customers.

Handling of wet yeast is a skill, and it needs to be conducted under the most

-6

-5

-3

-2

15.

0

Dilution (10-x) Figure 1: A brewing yeast strain of Saccharomyces cerevisiae was used to produce a standard curve that could be used for quantification. The original concentration of the yeast strain was 5.4x106 cfu/mL. Identification of the yeast is possible at concentrations as low as 50 cfu/mL (10-6). Quantification was not possible at the highest concentration (10-1). There is a strong linearity between the Ct value and yeast concentration for both S. cerevisiae (R2 0.9784) and Saccharomyces group (0.9698), enabling accurate quantification.

controlled of circumstances. Without such measures, fermentations will be

breweries using the new service, we will

overnight incubation, we can concentrate

sluggish, produce unwanted flavours

firstly be able to confirm the absence of

the number of diastatic yeast and use this

and aromas and ultimately render

any key beer spoilers as previously seen

to identify using our RT-PCR. The benefit

the beer unpalatable. It is therefore

in Table 1. Furthermore, we will be able

of this protocol ensures the customer

essential to ensure the purity of your

to confirm the absence or presence of

that any variants below our detection limit

yeast and further ensure there are no

any diastatic variant. Using specific media

will be amplified and detected.

diastatic variants present in the slurry. For

to enrich diastatic variants with a short

58

|

MARCH~APRIL 2022

Identify and track relative abundance of microorganisms in your spontaneous fermentations

WANT TO KNOW MORE ABOUT PCR? VISIT US AT STAND 56 Come and meet us at stand 56 to hear about our latest products and services.

Murphy & Son Ltd

BREWERS JOURNAL

@MurphyAndSonLtd

FERMENTATION

FERMENTING NEW DRINKS CATEGORIES

THE RISING TREND IN BEER WINE FUSIONS, ALSO KNOWN AS OENOBEER, INTRIGUES BEER AND WINE LOVERS ALIKE. HERE ANDRÉS FURUKAWA, BREWING TECHNOLOGIST AT AEB GROUP AND ALSO THE FOUNDER AND HEAD BREWER AT MACKEN BRYGGERI IN SWEDEN, AND BREWMASTER AT NILS OSCAR BREWERY, OUTLINES SOME OF THE MANY POSSIBILITIES FOR BREWERS IN THIS INNOVATIVE CROSSCATEGORY.

60

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MARCH~APRIL 2022

B

eer Wine fusion is a thing! Breweries are not

Many craft brewers already use

only adding wine to their

champagne yeast not only to increase

brand portfolios they are

the ABV – since wine yeast can tolerate

also creating beer–wine

higher levels of alcohol in fermentation

crossover brands that exploit what the

- but to also produce a drier, crisp beer.

world of winemaking has to offer. Fruit

Champagne yeast is neutral and clean,

beer made from cherries, raspberries,

and it does not impart flavour active

and other juicy fruits, is already a style,

compounds to the beer. In contrast,

as are naturally fermented beers such as

brewers making oenobeers positively

lambics, sour beers, and wild-fermented

seek out the wine aromas and flavours.

ales. But brewers are going one step further, they are using winemaking craft

Wine grapes add aromas and flavours

to create an entirely new drink category.

to the beer, but there is also something exciting going on in the complexities of

The rising trend for oenobeer, as it’s

the fermentation.

called, intrigues beer and wine lovers alike. While beer and wine hybrids can

Although wine yeast will not perform as

be a challenge for consumers, those

predictably as a brewing yeast in a beer

releasing wine-inspired beer brands

recipe, AEB has found wine yeast can be

co-fermented with wine grapes and

persuaded to add aroma, flavour and a

wine yeast are finding that it appeals

little extra to create distinct tastes in beer.

to open-minded drinkers, who are

This taps into their expertise in the highly

enthusiastic about the new tastes. With

aroma-active compounds in wine called

continued interest from consumers and

thiols. It’s a fascinating area of aroma

drinks producers in new flavours the

chemistry that AEB’s oenologists are

possibilities for innovative cross-category

bringing to beer, especially in the light of

beverages are especially alluring.

the aroma and flavour contribution made by hop thiols.

IT’S IN THE MIX FERMENTING FLAVOUR Craft brewers are making single-variety

Winery collabs creating craft beer-wine hybrids

are hybrids with other Saccharomyces

Upon discovery S. eubayanus created

species. In brewing there are two main

considerable interest. It cannot ferment

types of yeast: ale and lager. Most

maltotriose, one of the major carbon

ale brewing yeast strains belong to

sources in wort, whereas maltotriose

‘beers’ by co-fermenting with wine

Modifying yeast, using natural

Saccharomyces cerevisiae, known as

uptake is a key desirable feature of S.

grapes including Sauvignon Blanc,

hybridisation techniques, to enhance

top-fermenting yeast. Lager yeast, S.

pastorianus.

Cabernet Sauvignon, Viognier, Petite

flavours and aromas or to perform in

pastorianus, is bottom fermenting. It is a

Ale type yeast strains have even greater

Syrah, and Pinot Noir.

specific fermentations opens attractive

hybrid of S. cerevisiae and S. eubayanus;

capacity to metabolise maltotriose.

Some breweries are using wine

possibilities for innovation. A great

the latter is the latest addition to the

Wine yeasts, on the other hand, perform

yeast strains in fermentation, others

example is low alcohol wines: aerobic

Saccharomyces genus, having been

optimally when fermenting glucose and

are collaborating with vineyards and

fermentation in wine production can

identified only recently in Argentina (in

fructose; studies by AEB show some can

oenologists to develop wine yeast strains

reduce the ethanol content of the wine;

2011).

fully or partially break down the malt

representative of the terroir.

however, under this condition the yeast

sugar maltose, but not maltotriose.

produces elevated levels of acetic acid.

Comparing ale to lager, it is the ale yeast

And some are experimenting with wine

So, researchers have developed a yeast

that gives rise to a diverse range of beers,

barrel-aging to develop fruity, oaky,

that gives reduced ethanol yield with

despite lager being the most brewed

vinous aromas and flavours, while others

acceptable volatile acidity.

style of beer worldwide. Interestingly,

The genetic differences between wine

wine yeast is genetically distinct from

yeast and beer yeast have diverged over

are brewing with wine must – the freshly

BREW VS VINTAGE

pressed grape juice that includes the

Most commercial wine yeasts are

ale yeast but similar to the lager yeast S.

time with both winemakers and brewers

skins, seeds, and stems.

Saccharomyces cerevisiae, and some

pastorianus.

unconsciously selecting variants best

BREWERS JOURNAL

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Wine yeast can be persuaded to add aroma, flavour and a little extra to create distinct tastes profiles in beer,” Andrés Furukawa

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FERMENTATION

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suited for their purposes. Brewers place

Today, the beer-wine creations

greater emphasis on consistency and

from breweries are pioneering the

stability. In contrast, wine is a product

hybrid movement. With continued

of variability; of season, terroir, and the

understanding of yeast functionality and

fermentation that ensues.

selection for not only specific aroma and flavour profiles but also meet changing

Also, winemakers do not rely on

consumer drinking preferences, such

collecting and reusing the yeast batch to

as lower alcohol, reduced sugar, natural

batch. While wine and beer yeast share

ingredients, and sustainability, the

their origins, beer yeasts are said to be

potential for yeast to create innovative

more specialised. Over time specific

fermented drinks is an exciting space.

genes have been deleted, especially those that lead to undesirable flavours,

Andrés Furukawa is Brewing Technologist

while others are amplified for optimal

at AEB Group. He has a keen interest

fermentation and positive taste profiles.

in wine yeasts for beer brewing and for

An example is the selection for phenolic

creating new beverages from low alcohol

off-flavours (POF); it is reduced in all

drinks to aroma-positive thiol-linked beers

beer yeast strains except in Bavarian

and wine-beer hybrids. Andrés is also

wheat beers strains and in Belgian and

the founder and head brewer at Macken

French Saison yeasts where it is the

Bryggeri in Sweden, and brewmaster at

desired flavour in these styles of beer.

Nils Oscar Brewery.

Craft brewers are collaborating with vineyards and oenologists to develop wine yeast strains representative of the terroir,” Andrés Furukawa

Interestingly, the POF gene is found in wine yeasts.

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YEAST FLAVOUR

YEAST FLAVOUR DEVELOPMENT

IN THIS LATEST ARTICLE TIM O’ ROURKE, FOUNDER OF THE BRILLIANT BEER COMPANY, TAKES US ON A JOURNEY THROUGH YEAST FLAVOUR DEVELOPMENT.

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D

uring fermentation yeast takes up nutrients from the wort and excretes metabolic by-products which give beer its characteristic aroma and taste. Flavour compounds can be grouped into families based on their active site which connect with our olfactory receptors giving the impressions of aroma as outlined below.

TABEL 1: ORGANIC BY-PRODUCTS OF YEAST FERMENTATION Compound

Functional Group

Flavour Contribution

Aldehydes

Sour Apple

Alcohol & Higher Alcohols

Warming, Solvent like

Organic Acids

Acidic, Astringent

Esters

Fruity, Fragrant

(Fatty) Acids

Soapy, Fatty, Cheesy, Goaty

Sulphur Compounds

H2S

Rotten Eggs

SO2

Struck matches

SO2

Sweetcorn

Ketones

Di-ketone Diacetyl (VDK) Butterscotch

Phenols

Harsh astringent and off flavours in some beers

Note R – is an organic group such as CH3, C2H5 or C3H7 etc. which has a lessor effect on the nature of the aroma than the active group highlighted in the table above.

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YEAST FLAVOUR

YEAST FLAVOUR 50.0

Figure 1, The uptake of amino acids by yeast from the start of fermentation

Yeast takes up wort nutrients to grow and produce more yeast release energy from carbohydrates as discussed in Article 4 (Carbohydrate Metabolism). Under anaerobic

18.0

conditions the yeast produce approximately equal concentrations of ethanol and

% Composition

Products

Group A Group B

14.0

% Composition

Group C Group D

Ethanol

44.7

30.0

(Group A)

90-92

(Group B,C,D)

Carbohydrates

µg N per ml

12.0

10.0 20.0

8.0

Soluble Nitrogen

3-6

Polyphenols

1.5-2.0

Inorganic Ions

1.5-2.0

Lipids

0.2-0.5

Vitamins

µg N Proline per ml

Wort Nutrients

40.0

16.0

TABEL 2: MAIN WORT NUTRIENTS AND BY-PRODUCTS PRODUCED DURING FERMENTATION

Yeast Metabolism

0.05

Carbon Dioxide

43.6

Yeast

6.6

Glycerol

1.1

Others

4

6.0

2.0

0

carbon dioxide.

10.0

4.0

10 20 30 40 Hours from start of fermentation

50

60

Group A amino acids

GLU, SER, ASP, THR, GLN, LYS, ASN, ARG are rapidly absorbed

Group B amino acids

VAL, MET, LEU, HIS, ILE are absorbed more slowly

Group C amino acids

GLY, PHE, ALA, TYR, NH3, TRP, are absorbed after a long lag

Group D amino acids

PRO is hardly absorbed at all

Table 3 (below), Classification of 20 amino acids according to their speed of absorption from wort during fermentation

As well as energy, yeast requires and produces structural proteins and enzymes for growth.

In brewer’s wort the amino acids are available from protein breakdown (expressed as FAN – free amino nitrogen) during malting and mashing and all, except for Proline, are

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YEAST FLAVOUR

YEAST FLAVOUR absorbed by yeast.

Like carbohydrates, yeast take up the available amino acids in a particular sequence

Figure 2 (below), Changing Amino Acid (Group R1) into a different Amino Acid (R2) through transamination with keto acids.

depending on structure Yeast requires the full range of amino acids throughout its growth stage to produce the different proteins required and while these could be synthesised from NH4

salts it takes more energy than converting an existing amino acid and replaces the structural group [R] with another group available from a keto acid in a process called Figure 3 (right), The newly produced keto acids have no further use in yeast metabolism and are broken down.

double bonds shown below. All reactions, apart from the reduction fumarate to succinate, involve the reduction of carbonyl groups (C (HC

O) to alcohol or aldol groups

OH) with the oxidation of two NADH.

A significant flavour active family of compounds produced during fermentation are

Figure 4 (above): Regeneration of NAD+ by fermenting yeast. All the compounds on the left are intermediates which are reduced by yeast to produce the compounds on the right which often persist in beer providing texture and flavour (copied from Lewis & Young Fermentation Second Edition)

Figure 5 (left): Reduction of keto acids to aldehydes and then alcohols

aldehydes (which have a raw harsh, sour apple like flavours) are reduced by yeast during the end stages of fermentation (and warm maturation) to alcohols as shown below.

In effective fermentations, aldehydes are rapidly reduced to alcohols which have a lower bland or slight fruit flavour aroma. Higher levels of aldehyde indicate a defective fermentation. These “higher” alcohols (with higher molecular weight than ethanol) are often described as “Fusel alcohols” and along with aldehyde are believed to be responsible for “hangovers”.

The Krebs cycle (also known as the Citric Acid Cycle) is an essential step in the breakdown of sugars to CO2 and water during aerobic respiration but has lesser transformation shown below.

function during anaerobic respiration (fermentation) where it is part of the metabolic

The yeast has a large reservoir of Keto acids – the “keto acid pool” which it can access

pathway for the synthesis of essential amino acids and organic acids which are

to produce the required amino acids for protein synthesis.

excreted to drop the pH from around 5.2 in wort to 4.0 in finished beer.

The newly produced keto acid has no further function in yeast metabolism and represent a threat to the cell in terms of ionic balance (Redox potential). The cell

As well as providing a source of amino acids the Krebs cycle gives off CO2 and

therefore eliminates it through decarboxylation (removing of CO2) to produce the

produces NADH which must be oxidised to NAD..

equivalent aldehyde.

One of the most flavour active compounds in beer are Vicinal Diketones consisting

During catabolism yeast produces energy in the form of ATP which is used for growth.

of 2,3 butanedione (diacetyl) and the related compound 2,3 pentanedione. They are

During anabolism new growth molecules are synthesised using energy from ATP

formed by decarboxylation of a keto acid to form flavour active compounds. Diacetyl

which is recycled to ADP.

and 2,3 pentanedione, these are then rapidly reduced by yeast to recycle additional

As part of carbohydrate metabolism, yeast also produces another high energy

NADH.

compound NADH (from NAD). Yeast produces an excess of NADH which must be

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recycled. During aerobic respiration this is achieved by oxidation with molecular

There are sulphur based amino acids, Methionine (Group B) and Cysteine (Group C)

oxygen. Under anaerobic fermentation yeast must reduce the NADH via other

which are synthesised by transamination of other amino acids using sulphate salts

compounds.

derived from malt, water or added gypsum and as a bi product of this metabolism

A variety of chemical reactions are used to oxidise NADH to NAD usually by reducing

yeast produces sulphur dioxide (SO2), Hydrogens Sulphide (H2S).

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69

respiration (fermentation) where it is part of the metabolic pathway for the synthesis of essential amino acids and organic acids which are excreted to drop the pH from around 5.2 in wort to 4.0 in finished beer.

YEAST FLAVOUR Coenzyme A is added (S-CoA)

YEAST FLAVOUR

CO2 From Glycolysis

O2

aldehyde

Acetyl Co A

SO2 & H2S

lipid s

Pyruvate

Serine Cysteine Methionine

+

ethanol esters

esters

SO4 Oxaloacetate C4

Organic acids excreted resulting in a fall in beer pH

Citrate C6

Krebs Cycle

CO2 a Ketoglutarate C5

Malate C4

Amino Acid Synthesis

CO2

Succinate C4

As well as providing a source of amino acids theLysine Krebs cycle gives off CO2 and produces NADH Arginine which must be oxidised to NAD..

Proline Glutamine

One of the most flavour active compounds in beer are Vicinal Diketones of 2,3 Figure consisting 6 (above), Diagram of Krebs cycle for manufacture of essential butanedione (diacetyl) and the related compound 2,3 pentanedione. the They are formed by amino acids by yeast during fermentation along with impordecarboxylation of a keto acid to form flavour active compounds. Diacetyl and 2,3 pentanedione, tant by waste (bi-products) these are then rapidly reduced by yeast to recycle additional NADH. Figure 6 Diagram of Krebs cycle for the manufacture of essential amino acids by yeast during fermentation along with important by waste (bi-products)

Figure 8 Metabolic pathway by which yeast produces the amino acids Cysteine & Methionine by incorporating Sulphur from Sulphate sources coming from malt, water, or gypsum additions. Sulphur Dioxide (SO2) and hydrogen sulphide (H2S) as well as mercaptans are produced as bi-products.

Figure 8 Metabolic pathway by which yeast produces the amino acids Cysteine & Methionine by8incorporating Figure (above) Metabolic pathway by which Many of these bi-products persist in the finished beer, but some react to form other yeast produces the amino acids Cysteine & hydrogen Sulphur from Sulphate sources coming from malt, water, orsome gypsum additions.

Sulphur Dioxide (SO2) and Many of these bi-products persist in the finished beer, but react to form other significant significant flavour active compounds.

Methionine by incorporating Sulphur from sulphide (H S) as well as mercaptans are produced as bi-products.

2 flavour active compounds.

Alcohols react with acids to form esters.

Sulphate sources coming from malt, water,

or gypsum additions. Sulphur Dioxide (SO2) Acetyl is thebi-products most plentiful acid, andin this reacts with thebeer, most but abundant alcohol, Many ofCoA these persist the finished some react to form other significant Alcohols react with acids to form esters. and hydrogen sulphide (H2S) as well as merflavour active compounds. captans are produced as bi-products.

Acids + Alcohol = ester + water Figure 9 (left) Esters are produced through the condensation between an acid and R-COOH + R’- OH = R- COOR’ + H2O alcohol.

Acids + Alcohol = ester + water to produce two principal esters:+between Figure 9 – Estersethanol, are produced through the condensation an acid=and alcohol.

R-COOH R’- OH RCOOR’ + H2O Alcohols react with acids to form esters.

u Ethyl acetate which has a flavour threshold of 18 mg/l giving a fruit flavour often

6

Acetyl CoA isdescribed the mostasplentiful acid, and this reacts with the most abundant alcohol, ethanol, to nail varnish remover.

Figure 9 – Esters are produced through the condensation between an acid and alcohol. produce two esters: uprincipal Iso-amyl acetate which has a flavour threshold of 1.8 ppm giving a fruit flavour often described Ø Ethyl acetate which a flavour 18 reacts mg/l giving a fruit flavour oftenalcohol, described as Acetyl CoAas isbananas. the has most plentifulthreshold acid, andof this with the most abundant ethanol, to These are also a range of minor esters produced by the condensation of Acetyl COA nailproduce varnish remover. two principal esters: with higher (more complex) to give beer aof range of pleasant fruityfruit flavours. Ø Iso-amyl which has aalcohols flavour 1.8 ppm giving flavour often often described as Øacetate Ethyl acetate which has a threshold flavour threshold of 18 mg/l agiving a fruit flavour Many esters are present at levels below their individual flavour detection threshold but described as bananas. nail varnish remover. combine to give a fruity impression to beer.

Iso-amyl acetate which has a flavour threshold of 1.8 giving fruithigher flavour often These are also aØrange of minor esters produced by the condensation ofppm Acetyl COAawith described as bananas.

Acetyl CoA is highlighted in Figure 4 as an metabolite for many reactions. (more complex) alcohols to give beer a range ofintermediate pleasant fruity flavours.

Many esters are present at Although fermentation involves anaerobic respiration (in the absence of oxygen), air levels below theirare individual flavour threshold butby combine to give a fruity impression to higher These also a range ofdetection minor esters produced the condensation of Acetyl COA with or oxygen is added at the very start of fermentation where it is used to produce yeast beer. (more complex) alcohols to give beer a range of pleasant fruity flavours. Many esters are present at membrane material essential for growth.

8

levels below their individual flavour detection threshold but combine As discussed in B2B2 “Yeast Structure” published in January 2021 yeast uses the to give a fruity impression to beer. oxygen to produce unsaturated fatty acids and sterols for membrane synthesis. This takes priority over ester synthesis which uses the enzyme AAT (alcohol acyl-CoA transferase). The production of this enzyme is inhibited in the presence of oxygen and

8 unsaturated fatty acids reducing the expression of the ATF1 gene responsible for ester production.

The development of flavours during fermentation is delicately balanced and depends Figure 7 (above): Metabolic pathway by which yeast produces the amino acids Valine & Iso-Leucine and as a byproduct produces 2,3 butanedione (diacetyl) and 2,3 pentanedione (VDK) which are reduced by fermenting yeast in the regeneration of NADH to NAD.

Figure 7 Metabolic pathway by which yeast produces the amino acids Valine & Iso-Leucine and as a byproduct 2,3 butanedione (diacetyl) and 2,3 pentanedione (VDK) which are reduced by fermenting yeast in the JOURNAL 70 produces | MARCH~APRIL 2022 BREWERS regeneration of NADH to NAD.

on yeast strain and fermentation conditions, for example the level of oxidation will affect the amount of esters along with fermentation temperature and pressures. The gives the Brewer ways of controlling beer flavours to be discussed in a later edition of this series.

As explained in a previous article, Brewer’s Yeast is highly adapted to grow in the wort

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71

ester synthesis which uses the enzyme AAT (alcohol acyl-CoA transferase). The production of this enzyme is inhibited in the presence of oxygen and unsaturated fatty acids reducing the expression of the ATF1 gene responsible for ester production.

CLASSIFIED

YEAST FLAVOUR

BREWING EQUIPMENT CONT’D

Customer-specific brewery solutions www.hikingbev.com info@hikingbev.com TBJ directory.pdf 1 24/11/2020 13:28:48

BREWING AND PACKAGING

unsaturated fatty acids required for yeast membrane synthesis at the expense of ester production.

M

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MY

BOTTLING & CANNING

CY

CMY

organic acids), produce toxic alcohol and make the fermentation into an anaerobic environment thus stifling many of its microbial competitors.

Thisfermentation makes fermenting a great place for yeast to bring up its children and during The development of flavours during is beer delicately balanced and depends on yeast the growth phase it produces a large amount of bi-products (overflow metabolism), strain and conditions, for example the level of oxidation will affect the amount of Figure 9B (top,fermentation right): When oxygen is desome contribute the positive flavour of the beer, others haveof a negative pleted thealong yeast nowith longer produces lipids temperature esters fermentation andtopressures.

The gives the while Brewer ways AAT can be fully expressed and esters are flavour contribution which are mainly reduced in a vigorous secondary fermentation controlling beer flavours to be discussed in a later edition of this series. produced.

The principle flavour compounds, and metabolic pathways are summarised below. (warm Maturation).

As explained in a previous article, Brewer’s Yeast is highly adapted to grow in the wort provided Figure 10 A simple metabolic chartby highand can secure its flow future rapidly dropping the pH (through excretion of organic acids), lighting the principle ingredients (in red) and produce toxic alcohol and make the fermentation into an anaerobic environment thus stifling the principal flavour compounds (in green) of ofitswhich microbial competitors. themany synthesis have been covered in

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Figure 9A in the presence of oxygen Acetyl CoA produces Figure 9B when oxygen is depleted the yeast no Sterols unsaturated acidsofrequired for yeast longer produces lipids AAT can be fully expressed Figureand 9A (top, left): In thefatty presence provided and can secure its future by rapidly dropping the pH (through excretion of membrane at the expense and esters are produced. oxygen Acetylsynthesis CoA produces Sterols and of ester production.

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the text.

This makes fermenting beer a great place for yeast to bring up its children and during the growth phase it produces a large amount of bi-products (overflow metabolism), some contribute to the positive flavour of the beer, while others have a negative flavour contribution which are mainly reduced in a vigorous secondary fermentation (warm Maturation).

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REFERENCE & CITATIONS u G Stewart – pers com. u Michael Lewis & Tom Young

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.

“Brewing – second edition” u Ian S Hornsey “Brewing” published RSC paperback u Chris Bolton & David Quain “Brewing The principle flavour compounds, and metabolic pathways are summarised below.

Figure 10 A simple metabolic flow chart highlighting the principle ingredients (in red) and the principal flavour Yeast & Fermentation” Blackwell compounds Acknowledgement: I would like tohave thank Professor Stewart Emeritus Professor (in green) the synthesis of which been coveredGraham in the text.

Publishing Heriot Watt University and Dr Sylvie Van Zandycke from Lallemand for checking the

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

Acknowledgement: I would like to thank Professor Graham Stewart Emeritus Professor Heriot metabolic details. Any errors are entirely down to the author.

Watt University and Dr Sylvie Van Zandycke from Lallemand for checking the metabolic details.

Any errors are entirely down to the author.

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Reference & Citations

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CLASSIFIED

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