THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY
BREWERS
J O U R N A L
NOVEMBER~DECEMBER 2020 | VOLUME 6, ISSUE 8 ISSN 2059-6669
BEAVERTOWN Building Beaverworld in North London 18 | JOHN KEELING: THE ART AND SCIENCE OF BEER
45 | INTELLECTUAL PROPERTY: KNOW WHERE YOU STAND
64 | A JOURNEY THROUGH THE EVOLUTION OF IPA
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IN THIS TOGETHER
S
o, here we are again.
Elsewhere we hear from PakTech, who
Another nationwide lock-
place the spotlight on UK packaging
down is among us.
trends,
This, of course, follows
“Like most consumer goods industries,
weeks and months of
the UK packaging industry is constantly
various tiered restrictions across the UK
evolving, bringing with it new trends that
that impact and affect all involved and
are shaping the food & drinks industry
associated with this industry.
as a whole,” they explained. “Consumer demands for certain packaging features
We’ve been here before, in some shape
or characteristics emerge from widely
or form, so once more it’s time to pull
differing needs.”
together, support each other and engage with the consumer that still very much
We also talk to Mike Deal, the former
wants your beer,
teacher turned head brewer at Bux-
In what’s traditionally a busy time of year,
ton, Norfolk-based business Wildcraft,
it’s important to explore every avenue
who leads us through his journey, the
possible to ensure you get your beer out
brewery’s expansion plans and the ways
in the wild.
Wildcraft has worked with the wider world during a challenging 2020.
LEADER
And it goes without saying we can, and
brewersjournal.info
will, do anything to promote and push
Also in this issue, we have in-depth
any channels, offers, deals and initiatives
articles on intellectual property and the
you are involved with.
issues to consider, whether you’re start-
To let us know, please email: tim@reby-
ing out in the world of beer or launching
media.com, find us on Twitter @Brew-
a new product.
Journal, or on Instagram @thebrewersjournal.
In this edition we speak to Joe Brouder, MD and founder of 2EM services about
In this issue, we spoke to Beavertown
increasing sales, and also hear from
founder Logan Plant and lead brewer
Robert Percival, regional sales manager
Chris Lewington, to hear more about the
of Europe at Lallemand Brewing, who
journey from brewing in Plant’s kitchen to
takes a look at the evolution of IPA, and
building a brewery that can produce up
the company’s recent work with
to 90 million pints per annum.
Cornwall’s Verdant Brewing Co.
“It was a huge responsibility and it was
Until next time, the best of luck in
super challenging time but it was also
everything you do and please, keep in
the best way to learn because as as
touch!
result, we now know every single facet of this place,” explains Lewington, who got to grips with the new facility during the
Tim Sheahan
first lockdown earlier this year.
Editor
NOVEMBER~DECEMBER 2020
|
3
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NOVEMBER~DECEMBER 2020
CONTENTS
Brewers Choice Awards | 2021 The full lowdown on the Brewers Choice Awards
14
Dear John John looks at the balance between art & science
18
Comments Filtration- Spotlight on microfiltration membranes Licensing - Running the perfect premise Recruitment - Advice for employers & employees
20 22 25
Trending | On trade Increasing on-trade sales during a pandemic
29
Brewery Tour | Beaverworld The story of Beavertown’s new brewery
32
Focus | Intellectual Property What to consider, be it starting out or established
45
Focus | Marketing Pivot your marketing from trade to consumer
52
Meet The Brewer | Wildcraft Brewery Mike Deal on bringing craft to Buxton, Norfolk
54
Sector | Packaging The packaging trends influencing the industry
60
Focus | Insurance Protect your business in a tough environment
62
Science | The evolution of IPA Lallemand look at the evolution of the IPA style
64
Science | Kombucha The importance of fermentation
72
Sector | Canning Innovation and invention in canning technology
74
72
Science | Kombucha
The role of fermentation in the production of kombucha
6
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
32
CONTACTS Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592
Brewery Tour | Beaverworld
Logan Plant and Chris Lewington give us the lowdown on Beavertown’s new brewery in Enfield, London
Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK
74 Sector | Canning
We speak to the sector’s leading lights to discover the latest innovations taking place in the industry
54 Meet The Brewer | Wildcraft
Head brewer Mike Deal looks back on a challenging 2020 and his journey in the world of beer
brewersjournal.info
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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.
NOVEMBER~DECEMBER 2020
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7
SOME CAN FILL, WE FILL PREMIUM CANS AT AN ADVANCED PERFORMANCE LEVEL
EVOFILL CAN NO COMPROMISE ON QUALITY PRODUCTS
sidel.com/evofillcan
GUINNESS LAUNCHES NON-ALCOHOL VARIANT
BEAVERTOWN MAKES FORAY INTO ALCOHOLFREE ARENA
G
uinness has launched Guinness 0.0, a new non-alcoholic beer from the brewers at St James’s Gate. To create Guinness 0.0 the St James’s Gate brewers start by brewing Guinness exactly as they always have, using the same natural ingredients; water, barley, hops and yeast; before gently removing
the alcohol through a cold filtration method. The cold filtration process allows the alcohol to be filtered out without presenting thermal stress to the beer, protecting the integrity of its taste and character. The brewers then carefully blend and balance the flavours to ensure the distinctive flavour profile and taste characteristics of Guinness. Gráinne Wafer, Global Brand Director, Guinness said: “This is an exceptional day for
Beavertown Brewery has launched its
Guinness, as we finally reveal Guinness 0.0.
inaugural alcohol-free beer in the form of
“The launch of Guinness 0.0 highlights our long-held commitment to innovation,
Lazer Crush.
experimentation, and bravery in brewing, harnessing the power of our brewers
Lazer Crush, which comes in at 83kCal
and our ingredients, to create an alcohol-free beer that is 100% Guinness but 0%
per 330ml can, has been brewed with
alcohol.
a new type of yeast with only 0.3% ABV created during fermentation. With each taste, drinkers can enjoy the journey through its crisp and mildly malty base before hoppy notes emerge, followed by a wave of fruity undertones. From mango and the sweet orange taste of Amarillo to zesty citrus and grapefruit bitterness, Lazer crush is perfectly balanced and topped with subtle notes of pine for that ultimate fresh taste. Logan Plant, Founder and CEO of Beavertown, said: “Great pints come in a range of colours, flavours and yes, ABV’s. Tailored to match the increasing demand for alcohol-free options, we are proud to have created Lazer Crush, a new IPA that we feel offers Beavertown’s punchy fully packed flavour but simply without the alcohol. “Following the recent opening of Beaverworld and as Beavertown continues to expand, we want to make sure our creations provide drinkers with the tastiest choice of beer for them and this includes
“We know people want to be able to enjoy a Guinness when they choose not to
non-alcoholic options.
drink alcohol without compromising on taste, and with Guinness 0.0 we believe
“After all, whether a pint is alcoholic or
they will be able to do exactly that.”
not, it’s the flavour that hits you first”.
Aisling Ryan, Innovation Brewer at St James’s Gate said: “Guinness has always had
Joining Beavertown’s portfolio with
an unwavering commitment to quality and our entire brewing team is hugely proud
favourites such as Gamma Ray, Neck
of the care and effort that has been put into the four year development process for
Oil and the recently introduced low ABV
Guinness 0.0.
option – Nanobot, Lazer Crush provides
“We have created a taste experience that we believe is truly unrivalled in the world
an exciting new no-alcohol option for
of non-alcoholic beer and we can’t wait for people to finally be able to try it!”
drinkers.
brewersjournal.info
NOVEMBER~DECEMBER 2020
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9
STROUD BREWERY PUTS RESPONSIBLY FARMED BEER IN SPOTLIGHT WITH REBRAND
Stroud Brewery, the organic and B Corp
standing how food and drink is funda-
certified business, has revamped its
mental to global community cultures and
“The new brand image carries a core
brand and packaging to better tell its
how farming methods can benefit the
message calling people to ‘drink respon-
great tasting, ethical story.
environment or seriously degenerate it.
sibly farmed beer’ and opens conversations about why ‘change is brewing’
“The post COVID consumer is a more
His love of beer is the reason he set up
illustrating how a regenerative approach
ethically minded and environmentally
his brewery, but it is his moral compass
to people and planet equals better busi-
aware consumer” said Stroud Brewery
that set the standard for decision making.
ness and even better beer.”
that people are scrutinising the brands
“With everything we do we look for the
Stroud Brewery consider their beer
they associate themselves with and with
opportunity to regenerate rather than
‘substance over style’, pairing their high
sales of organic produce on the rise, we
degenerate,” he said, “we started with
regard for the UK’s remarkable beer her-
realised it was time we spoke more confi-
soil because if we continue to use non
itage with their ‘and then some’ attitude.
dently about our uncompromising values
organic farming methods, our soils won’t
“We always look to add a unique and
as well as our great tasting organic beer!”
be capable of feeding us in 60 years’
complimentary Stroud Brewery flourish
time; whereas by using organic methods,
to our beer,” comments head brewer, Ben
Pilley, an adventurer and an environmen-
we work with nature to improve soils,
Jennison-Phillips.
talist, established Stroud Brewery back in
sequester carbon, increase wildlife and
2006, following a career spent under-
produce ingredients as they should be.”
BIG DROP RELEASE WINTER SPECIALS
Firesider is a pumpkin spiced ale, brewed
Gateau. This is a beer to take your time
with a unique blend of toasted malts,
over – and over again – without suffering
pumpkin yeast and seasonal spices –
any downside the following morning.
founder, Greg Pilley, “research shows
including cinnamon, ginger, nutmeg and cloves.
Nick Worthington, commercial director
As the name suggests, this beer’s subtle
of Big Drop, commented: “We loved de-
bitterness and flavour will warm you up
veloping these two beers because they
from the inside. Perfect for relaxing, feet
push the boundaries of AF alchemy and
up beside a glowing woodburner, after a
are just perfect for the time of year.
Alcohol-free brewer – Big Drop – has
long stroll through fallen Autumn leaves.
launched its Winter Specials with a pair
Meanwhile Kinzig (named after a river in
“There’s now a certain expectation that
of decadent additions to entice craft fans
Germany’s Black Forest) is a remarkable
our specials will be something out of the
and demonstrate the extent to which AF
stout which pours like black silk with the
ordinary and these really deliver on that.
beer has advanced.
soft aroma of vanilla.
“The results mean that any dark beer fan
‘Firesider’ and ‘Kinzig’ both weigh in at
Its seductive chocolatey flavour is
will be spoilt for choice this Winter and
0.5% abv and are available in 440ml cans
perfectly balanced with dark cherry
still be at their best, no matter what life
but for a limited time only.
undertones, reminiscent of a Black Forest
throws at them.”
10
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
BREW YORK TO CREATE 16 NEW JOBS FOLLOWING £1.5M EXPANSION Brew York is significantly boosting capac-
brewer Lee Grabham said he is optimis-
As part of the move to the new brewery
ity and creating 16 new jobs following a
tic about the latest move and says the
site, there has been further investment in
£1.5m expansion project.
significant investment in a new canning
kit and technology to improve efficiency,
line just prior to lockdown was key to the
quality and consistency.
position the business is in today
This includes a sizable cold store, a grain
The York-based brewery has invested
silo and mill, as well as a reverse osmosis
in a 13,000 sq ft unit at Handley Park, Osbaldwick, York as part of the team’s
He explained: “The new canning line was
machine, which strips all mineral content
ambitious growth plans.
a large investment earlier this year, but
from the water to create a ‘blank canvas’
Despite a ‘challenging’ few months of
when lockdown struck it enabled us to
for brewing.
trading, the move will enable the brew-
pivot the business in a way we wouldn’t
This will greatly improve general quality
ery to meet escalating demand, both
have been able to otherwise.
and enable the production of new styles
domestically and internationally.
“At a critical time when cans became the
of beer such as Pilsner which would not
Its site will house the main brewery, im-
only saleable items we had, we gained
otherwise be possible using York’s mains
mediately increasing production capacity
the capability to can in one day what
water supply.
from 880,000 pints a year at the current
would previously have taken us a full
Walmgate site to close to four million
week to package.
Co-founder and managing director
pints per annum. There is also scope to
“It was a vital part of our continued oper-
Wayne Smith added: “The last few
comfortably double that again should
ations, enabled us to retain our staff, and
months have been difficult for everyone,
demand increase further.
is a huge contributor to our ability to keep
and the brewing industry as a whole has
pressing forward with our plans to meet
been hit really hard.
continued demand.”
“We feel fortunate that we are a flexible
Founded in 2015, Brew York had seen
business and have been able to adapt
year-on-year growth following regular reinvestment of profits with exports to
Brew York will retain its existing site
quickly. We have a great team here at
nine international territories including
Walmgate, housing its original kit for
Brew York who have helped us deal with
China and Japan.
small scale special brewing projects. For
the change and put us in a strong posi-
the beer hall, taproom and shop it will be
tion to continue to grow despite all the
largely business as usual.
recent and continued challenges.”
Despite the indisputable challenges presented in 2020, co-owner and head
SIMPSONS MALT PLANS EXPANSION AFTER SPEYSIDE LAND PURCHASE
Speaking about the agreement, Simpsons Malt managing director Tim McCreath said: “I am delighted to announce that we have entered into this agreement,
Simpsons Malt, the fifth-generation, fam-
whisky distilleries – many of whom use
which aligns with the company’s long-
ily-owned malting company, has entered
the company’s malts in their whiskies.
term strategic objectives.
into an agreement to acquire 40 acres
The construction of a new maltings
“Having a maltings and malting barley
of land in Speyside, Scotland, where it
near Rothes would expand the largest
storage facility in Speyside is something
intends to build a state-of-the-art malt-
independent UK maltster’s number of
we have given serious thought to for a
ings with malting barley storage facilities,
sites in the country to three, with its
number of years and, subject to plan-
subject to planning and due diligence.
other maltings in Berwick-upon-Tweed,
ning and due diligence, we will begin
The land is situated near the town of
Northumberland – where the company’s
construction when the time is right and
Rothes, ten miles south of Elgin, in a
headquarters is located – and Tivetshall
demand is there from our customers.”
region that is world-famous for its Scotch
St Margaret, Norfolk.
12
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
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2021
Brewers Choice
L
deliver fantastic flavour and awe-inspiring
ast year we launched the Brewers Choice Awards;
aroma, they’re consistent and leave a
designed to recognise the
lasting impression whether it’s a one-off
pinnacle of UK brewing, and
brew or a year-round number that offers
to put the best of the best in
up that sought after reliability.
the spotlight.
These beers are being produced by
We’re proud that the Brewers Choice
brilliant breweries of all shapes and
Awards return in 2021 and of course,
sizes, some new and some older. Some
they’re bigger and better than ever!
employ an individual and others offer
The Brewers Choice Awards are split into
employment to dozens, or more.
eight categories: Brewery Of The Year,
If you you’re doing to shouting about,
New Brewery of The Year, Young Brewer
tell us. You can enter one, or all of the
of The Year, Brewer of The Year, Beer of
categories. Or nominate a brewer for the
the Year, New Beer of The Year, Branding
Lifetime Achievement Award.
of The Year and Lifetime Achievement
These awards will be presented during
Award. And to crown these worthy
the industry party taking place at
winners, we need you.
The Brewery on 25th May and also
There is a wealth of incredible beer being
announced online and in the print edition
produced in the UK. The best beers
of The Brewers Journal.
SUPPORTED BY:
ENTER FREE AT:
awards.brewersjournal.info Deadline: 31st December 2020 Winners announced 25 May 2021 Full terms and conditions available at awards.brewersjournal.info
New Brewery of the Year
to refine them, some forge their own
packaging operations, or improvements
path. But it’s that variety that makes
to quality and consistency thanks to the
raft of excellent new breweries
everything so exciting. In this category,
work you carry out in the lab. We’d also
have opened in the last 36
we want to recognise the beer that has
like to you provide a maximum of two
months. Some of these outfits
made its mark on the landscape in a
references from employer(s).
A
have focused on the art of Lager, some
relative short time.
IPA, some mixed-fermentation sours
In your entry, you should tell us the name
and some a mix of each. Regardless,
of the beer, the style of the beer, ABV%,
each tread their own different path in the
and overview and also any tasting notes.
industry of brewing. We want to hear about those early landmark points for the business. Maybe you’ve offered employment to local people, it could be the investments you’ve made, securing deals for your first
Beer of the Year
B
Brewer of the Year
O
ne of the finest qualities many brewers boast is humility. So this category is likely to need some
convincing/persuading/forcing when
eer is a thing of beauty. That’s
it comes to ensuring these excellent
something we can all agree
brewers are considered. We want to
on, as we wouldn’t be here
acknowledge a brewer that is truly an
beers with pubs, bars or restaurants. It
otherwise.
industry tour de force. What sets you,
could be all of the above.
We want to celebrate the very best
or them, apart from the rest? Is it the
Tell us about your brewery’s approach to
the UK has to offer. We’re not looking
beers they create, expansion they’ve
facets of business such as its work in the
at dozens of different categories here,
overseen or a team they’ve built. Maybe
community, commitment to training and
instead recognising one beer: The
it’s all of those. We’d like you to provide
developing its staff, relationships with the
Brewers Choice Beer of The Year.
a maximum of two references from
broader industry and your approach to
It could be a new beer you’re super
employer(s).
issues such as sustainability.
proud of, or an existing beer that is its finest form to date following months
Brewery of the Year
or years of working on the recipe and dialling it right in.
T
Branding of the Year
L
et’s be clear, great branding
o contend this award, we want
With a panel of industry experts, we’ll
to see a detailed overview of the
be judging the beer on Aroma, Taste,
business success you’ve had in
Appearance and Marketing. In your entry,
this category to showcase the stunning
the last 12 months. This will include full
you should tell us the name of the beer,
array of design that breweries leverage
financials or your trading figures for the
the style of the beer, ABV%, and overview
to brand their beers. From the striking to
last year and your predicted future year
and also any tasting notes.
the subtle, modern beer is blessed with
helps sell beer. Now we have that revelation out of the way, we want
some truly impressive branding; from the
figures. Please showcase any key moments for the business such as new investments you’ve made, perhaps new distribution deals you’ve struck or successes you’ve had in exporting your beer to other countries.
Young Brewer of the Year
I
t comes as literally no surprise that there are some incredibly talented young brewers working in the UK
brewing industry. In a tightly-fought
work that graces bottles and cans to keg founts, cask badges and beyond. Show us what you got!
Lifetime Achievement
T
As last year’s winners Northern Monk
category in 2019, Alice Batham of
did so effectively, tell us about your
Thornbridge aptly demonstrated why she
brewery’s approach to facets of business
deserved such an accolade.
such as its work in the community, and its
Some young brewers are running their
achievement. It recognised a brewer that
commitment to training and developing
own operations, others are cutting their
has played an integral role in UK beer
its staff.
teeth working at established outfits.
and the brewery he brews in. The Ram
What investment have you made in the
Regardless, these brewers are making
Brewery is no normal brewery, and John
laboratory side of the brewery, and tell us
their mark on the industry and are certain
Hatch is no normal brewer.
about your relationships with the wider
to have a long, successful career in the
In 2021 we want to shine the spotlight
industry and approach to sustainability.
field.
on another great of this industry. We’ve
Young is, also, a subjective term. You are
seen fantastic brewers retire and move
only as old as you feel, of course. But for
on. We’ve seen brewers do what they’ve
New Beer of the Year
he inaugural Brewers Choice Awards featured an accolade of designed to recognise lifetime
the purpose of this category, a young
always done and that’s play their part in
n a matter of seconds we can think of
brewer is anyone under the age of 30.
producing excellent, reliable beer that
a dozen, nay dozens, of truly fantastic
Tell us about your responsibilities and
forms such an important part in many
beers that have been produced in
successes in last 12 months.
people’s lives. It will recognise a brewer
recent months.
Maybe a recipe you developed, or the
that has played an incredibly important
Some riff on classic styles, some attempt
impact you’ve had on the company’s
part in the UK brewing industry.
I 16
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
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DEAR JOHN
THE ART, AND SCIENCE, OF BEER
JOHN KEELING HAS SEEN HOW THE ADOPTION OF TECHNOLOGY CAN IMPROVE BEER, BUT ALSO REMOVE ITS ABILITY TO EXCITE AND SURPRISE. HERE, HE TELLS US WHY IT’S IMPORTANT TO EMBRACE DEVELOPMENT BUT BE MINDFUL THAT NATURAL BATCH TO BATCH VARIATION IN A BIOLOGICAL PRODUCT IS SOMETHING TO BE DELIGHTED IN, NOT DERIDED. 18
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NOVEMBER~DECEMBER 2020
D
uring lockdown I have
In particular my boss, Reg Drury, the
had more opportunities
brewing director was very progressive in
to listen to music and to
his use of science and technology.
read books. One of the
We were the first or amongst the first
books I have managed
to use centrifuges, to use conical
to catch up with was Pete Brown’s latest
fermenters in ale fermentation, and to
- Craft: An Argument: Why the term ‘Craft
invest in a QC laboratory. The first major
Beer’ is completely undefinable, hopelessly
project I led was to use computer control
misunderstood and absolutely essential.
in fermentation.
If you have not read this then I suggest
We used science to improve our quality
you do as it seeks to answer some
and consistency, not to reduce our costs.
important questions.
Yes, the adoption of new technology
Reading this book made me think,
frequently did reduce our costs, as it
it definitely helped me to begin to
certainly reduced our wastage.
crystallise my thoughts on the craft beer
However, this was not our primary aim.
movement.
We also recognised there was something about the character and flavour of our
Early in my career I worked for a big
beer which made it unique. We certainly
company in the form of Watney’s. I left
did not want to throw out the baby with
them to go to university to study brewing
the bathwater.
and then, when I left university, I went looking for a job.
In marketing terms, you could say we had
I didn’t know which company I wanted to
a USP. When I joined Fuller’s in 1981, they
work for, but I did know I didn’t want to
brewed about 70,000 barrels and owned
work for a big company. I did not like the
90 pubs.
way they managed people or the way
Fuller’s were indeed known as a small
they managed the brewing of beer.
brewery. When I left them in 2018, we owned about 400 pubs and brewed
So, what about these companies didn’t
210,000 barrels of beer. So, this
the young John Keeling like?
philosophy clearly worked.
Well, they seemed to manage by formula and brew beer by formula. What drove
We had used science and technology to
them was how to use science to make
drive our quality and consistency. The big
beer cheaper, not better. They liked to
brewers had driven their consistency but
put people into boxes and that proved
whereas we had maintained our flavour
very difficult to get out of that box,
and character, they had sacrificed this on
they liked their management to have
the altar of cost and consistency.
university degrees and fit their template. All this was fair enough, after all it’s their
I remember back in my Watney Brewery
company. But this was not for me. I like to
days doing shelf life tests on bottled
bend and break rules.
beers. At the end of their shelf life I had to do a haze check on those beers.
I was lucky enough to get a job at
If the beer was in range then the beer
Fuller’s. Lucky, because this was a great
was good. The beer, however, was
time to join them. They had just started
not tasted. Tasting and flavour was
to reinvest in their brewery and they were
too difficult and time consuming to be
led by progressive directors.
measured.
BREWERS JOURNAL
So, flavour was ignored. What could not
To be true to that philosophy your beer
be measured was ignored, haze could
should always be interesting.
be measured easily and simply so that became the test.
So, as craft beer increasingly adopts the new science and technology of brewing
Things have of course changed since
don’t let that mean that your beer is now
those days. We have had the rise of craft
in a box and no matter where you drink it
and the big brewers have responded to
or when, it is the same.
this and are now producing interesting beers as well. So, all seems well or does
The natural batch to batch variation in
it?
a biological product is something to be delighted in, that is its character.
Science and technology are always
If you lose that from your beer it not only
developing. What happens if we use this
does it cease to be great. but it is no
science to make beer so consistent it
longer craft either.
loses the ability to surprise and delight us. In other words, a beer so high on
Oh, and another thing...
The natural batch to batch variation in a biological product is something to be delighted in, that is its character.�
quality and consistency it becomes entirely predictable and boring because
If you want your beer to have character
of that. I think that this is a temptation that
then its best to employ characters to
is so easy to fall into.
make it. Try not to hire boring brewers.
I have always thought that great beer is
Accountants can be boring but not
where the quality and consistency is in
brewers.
balance with the flavour and character. I also think that craft beer is more a philosophy rather than how you physically make beer.
brewersjournal.info
NOVEMBER~DECEMBER 2020
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COMMENT
SUSTAINABLE SOLUTIONS IN BREWERIES THROUGH MEMBRANE FILTRATION HOLLOW FIBER MICROFILTRATION MEMBRANES PROVIDE A SUSTAINABLE ALTERNATIVE TO TRADITIONAL USE OF DIATOMACEOUS EARTH FOR BEER FILTRATION. AND TO REDUCE THE BREWERY’S WATER FOOTPRINT, HOLLOW FIBER NANOFILTRATION ENABLES ROBUST TREATMENT OF INCOMING WATER, RECYCLING OF PROCESS WATER AND RECOVERY OF CIP. HERE, NX FILTRATION EXPLAIN HOW THEY CAN SUPPORT YOU IN PREPARING YOUR BREWERY FOR A SUSTAINABLE FUTURE.
A
lthough the history of
retention, improved taste stability (no
beer brewing is over 6000
uptake of elements out of the DE) and
years old, the filtration of
prolonged shelf life
beers to remove yeast and provide a more consistent
Sustainability: c. 30% lower energy use, c.
quality started only around 1880. Various
20% CO2 footprint reduction, c. 35% lower
filtration methods and ma-terials were
water consumption and c. 50% reduction
developed, including paper, cotton and
in solid waste
asbestos. Operation: ease-of-use, continuous opSince the 1930s, filtration with diatoma-
eration, reduced opex (direct and indirect
ceous earth (DE), also known as Kie-
costs).
selguhr, has been used. In the 2000s, an alternative for DE filtration was
The companyis amongst the few global
developed and introduced: hollow fiber
suppliers of hollow fiber beer filtration
membrane microfiltration. In this process
membranes globally. With its team of
the matured beer is filtered through
experts they are constantly working on
microfiltration membranes, in a so-called
further performance optimizations and
cross-flow process, in which remaining
innovations on these membranes. In
yeast, proteins and other fine solids are
addition, NX Filtration is the only suppli-
eliminat-ed.
er of beer filtration membranes that is independent, providing an open platform
The original developers of this mem-
for new installations and replacement
brane filtration technology have now
modules that is not linked to own propri-
grouped together in NX Filtration, where
etary systems.
they have developed a next generation breakthrough membrane, further em-
The base material for NX Filtration’s
phasizing the quality, sustainability and
microfiltration membranes is hydrophilic
operational benefits of beer membrane
polyethersulfone (PES), which has an
filtration.
excellent chemical stability for the use in processes that require durable and ro-
Advantages of hollow fiber membrane
bust materials. The membrane module is
beer filtration
suited for high temperature cleaning and sanitation and meets generally accepted
Beer membrane microfiltration is rapidly
food and beverage best practices.
gaining momentum as the preferred process, as this technique shows several
Direct nanofiltration enabling water related
important advantages over DE filtration.
sustainability goals at breweries
Advantages of membrane-based microfiltration include:
In addition to providing a sustainable and high quality process for beer filtration, NX
Constant high quality: higher yeast cell
20
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NOVEMBER~DECEMBER 2020
Filtration also offers a worldwide unique
BREWERS JOURNAL
Operation
Quality
Microfiltration of beer
Automatic operation
Microfiltration of beer
Reduced OPEX
Improved taste
Simple, compact, and easy-to-use
Consistent quality Prolonged shelf life
Nanofiltration for highquality brewing water
Sustainability
Microfiltration of beer and nanofiltration of water 20% CO2 footprint reduction
~95% Water reuse
35% Lower water consumption
CIP Recovery
direct nanofiltration (dNF) concept that
and recycled. Breweries are a major con-
can be applied in many other processes
sumer of water: for every liter of beer that
in the brewing industry offering various
is being produced, breweries consume
benefits around reduced water footprint,
around three liters of water, of which ap-
quality and cost.
proximately two liters are being used as
NX Filtration’s offering of hollow fiber micro- and nanofiltration membranes for breweries
process water for cleaning and utilities. Direct nanofiltration is an innovative and proprietary technology that applies
NX Filtration’s direct nanofiltration is well
a layer-by-layer coating, depositing
positioned to contribute to breweries’ ini-
multiple nano-scale layers on a support-
tiatives around reduction of water usage.
ing membrane, typically using a more
Finally, various raw materials (such as
porous ultrafiltration membrane as the
CIP chemicals) can be reclaimed since
support structure. This method enables
the direct nanofiltration membranes
very precise and controlled rejection and
are chemically stable, enabling perfor-
flux properties of the membrane.
mance even at high caustic soda (NaOH) concentrations (up to 4% v/v). This means
Applying direct nanofiltration, the incom-
that NaOH can be recycled bringing not
ing water streams in the brewery can
only water savings but also exceptional
be optimally tailored for the production
cost savings.
of high quality beer. This includes the removal of unwanted organics, micropollutants, color, viruses and bacteria, hardness, iron and heavy metals in a robust one-step process. In addition, wastewater from e.g. cleaning (CIP) and utilities can be treated efficiently
brewersjournal.info
NOVEMBER~DECEMBER 2020
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21
COMMENT
TEN STEPS TO A PERFECT PREMISES LICENCE IN THIS ARTICLE, PIERS WARNE, LEGAL DIRECTOR AT UK LAW FIRM TLT, ANSWERS THE QUESTION: ‘HOW DO YOU BALANCE THE NEED TO CONVINCE COUNCILS AND RESIDENTS YOU ARE A GOOD OPERATOR WITHOUT RESTRICTING YOUR BUSINESS IN THE PROCESS?’
S
tep one is to know yourself. This may sound like some kind of zen mantra, but if you don’t have a clear idea of how your business will
look, feel and operate, the chances are you will struggle to convince residents, officers and ultimately licensing committees of what you are doing. You wouldn’t approach a bank for a loan without a good business plan. The same applies to applying for a premises licence. Learn to temper ambition with realism. If you want to run a retail space, bar, res-
restrict what you want to do. Even if you
taurant and comedy club out of a brew-
choose not to follow the policy, you will
ery, fantastic. However, if the reality is you
at least be able to explain that you have
will struggle to fit in sufficient toilets, a
a considered reason for not doing so. A
professional kitchen and enough parking,
licensing committee hates nothing more
then think about the practicalities and dial
than an applicant who is ignorant of the
back if needed. Customers will expose
hard work they have put into their policy.
poorly thought out ideas in the global public forum of Twitter before you have
Question who you turning to for expert
got through day one. Less done better is
advice.
not a bad mantra for any business. Licensing a premises does not have to Ask who will be affected.
be a solo task. Council licensing and other enforcement officers will often be
Do residents live opposite your main en-
prepared to give you the benefit of their
trance or behind where you want to put a
experience in terms of likely obstacles
large beer garden? Identify and engage
to grant a licence. They also often have
early with people likely to be affected.
a set of conditions that they will want to
Remember they get a chance to object
see in your application which will save
to any application you make, so you are
time and effort later down the line. This
not telling them anything they are unlike-
can be the difference between a painless
ly to know anyway. Plus, your engage-
grant and an extended negotiation.
ment may help you win new customers. Finally, like all processes, applying for The next step is to know your council.
a licence requires hoops to be jumped through. Failure to do so can lead to
When applying for a premises licence,
refusal of your application. Expert help
it is important to have a handle on what
in crafting and submitting an application
your council expects of applicants.
can avoid any number of pitfalls and
Council statements of licensing policy set
delays.
out factors that both guide, but can also
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
Proper conditions will demonstrate you are
for council officers and residents until
Maintaining relations is like brewing a New
serious.
you have a proven track record of good
England Pale Ale; it requires understanding
operation. This is why step five is so cru-
and constant vigilance.
Licence applications must be accom-
cial. Remember: temporary event notices
panied by a suite of conditions that
allow for testing ‘problematic’ concepts
A premises licence can be reviewed and
demonstrate how you intend to operate.
without having to apply for a full premis-
restricted at any time. The key to prevent-
Common conditions such as a ‘challenge
es licence.
ing this from happening is to ensure there is a constant watch on external rela-
21/25’ policy, use of CCTV and staff training are likely expected. Further conditions
The next point is this; policies are not for
tionships. Small niggles grow into large
bespoke to your proposal demonstrate
suckers.
problems if not resolved quickly.
your business (see step one) and licenc-
Imagine you have just opened your
The final step is to learn to love your
ing best practice.
bottle shop and tap room. Now im-
licence.
that next level of understanding of both
agine the manager you hired at great Step seven looks at future proofing vs
expense walks out because they have
Once you have your licence, take care of
incremental growth.
been poached to run a bar on Copaca-
it. Nurture it and make it front and centre
bana beach. Unless you have policies
when you use it. Too many businesses
It is often the case that growth of the
in place to ensure that the great service
find themselves in trouble because they
business is done in stages: first, online
levels, happy customers and content
forget about their licence. Anything from
sales, next a bottle shop, then the tap
neighbours can be maintained by their
appointing a new manager to trying out
room… then the pop-up burrito truck and
replacement, your standards will quickly
a new activity is likely to have a knock
summer beach party. All need thinking
slide.
on effect. In the worst case scenario, businesses have lost licences due to
about in terms of the licence you apply for. The more you plan for each stage, the
Policies dealing with dispersal, prevent-
tinkering with their business and forget-
more you can include these activities in
ing sales to intoxicated persons, man-
ting about the effect it may have on their
the one application.
agement of external spaces – whatever
licence. Be warned: before you make any
However, applying for the beach party
is appropriate – is an investment that will
changes, think – what do I need to do to
from the outset could be a step too far
repay you time and again.
protect my licence? If in doubt, ask.
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NOVEMBER~DECEMBER 2020
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COMMENT
STAY ON TOP OF YOUR GAME 2020 HAS BEEN TOUGH. THERE’S NO GETTING AROUND IT. BUT PEOPLE ARE STILL LOOKING FOR WORK AND EMPLOYERS ARE STILL RECRUITING. HERE TOBY GALEHASLEHAM, EXECUTIVE SEARCH AND SELECTION CONSULTANT SPECIALISING WITHIN QUALITY, HEALTH, SAFETY AND ENVIRONMENTAL FOR INNOVA SEARCH AND SELECTION, OFFERS HIS ADVICE TO PEOPLE WHO ARE LOOKING FOR A NEW POSITION IN THE INDUSTRY AND BUSINESS OWNERS ALIKE.
I
think it’s safe to assume that 2020
and gloom there are signs that we are
hasn’t been the year most of us had
adapting to the “New Normal”, job adver-
hoped for, when we were welcom-
tisements across the country are creep-
ing in the new year at the end of
ing up, confidence is slowly coming back
2019 with a glass or twelve if you’d
into the market and people are starting to
have made a prediction as to what this
find their feet.
year had in store for you I’m going to
Ultimately people will always need to
wager you were wrong.
work and businesses will always need their most valuable assets: People.
It’s also probably safe to assume unless you’re the CEO of a global delivery ser-
Advice for brewing industry professionals
vice you’ve probably had some worries
looking for a new role.
over the last year. There’s naturally a lot of negativity in the With so much uncertainty ahead of us
world at the moment, but that doesn’t
in the weeks and months to come, it’s
need to be the case when it comes to
understandable that people are looking
finding a new role, the good news is
for security and businesses are looking to
companies are still hiring. People will
tighten the purse strings.
always move and that’s fine, in fact a
With this article I wanted to cover a few
recent survey from leading job search
key topics and offer my advice to both
engine, Adzuna found that the average
people who are looking for a new posi-
length of time a UK employee spends in
tion in the industry and business owners
a company is now just 28 months.
alike. If you do find yourself on the market for How the pandemic has impacted the
a new role, regardless of the reason my
employment landscape.
first port of call would always be to do your research.
It’s safe to say the last year has been a rocky road for most, with employment
You’ll probably have a rough idea of what
set to be hit over the coming months
you want to do and you may even know
and many industries finding themselves
where you’d like to do it, however you
on the brink this will undoubtedly be a
may not know how to go about that or
year not soon forgotten for all the wrong
have the contacts yourself.
reasons. You’ll also need to update the dreaded It’s a stark reminder that our time on this
CV (As a tip you really don’t need to pay
glorious planet is full of ups and downs,
anyone to format your CV, most recruiters
ultimately, we will do what the human
will do this as part of their service to their
race is best at doing; adapt and over-
client… save your money!!).
come.
There’s been a recent trend that “Less
Take recruitment for example, an industry
is More” when it comes to a CV and I
that is worth over £35 Billion to the UK
couldn’t disagree more, as long as the
Economy, I’ve witnessed first-hand just
information is relevant, for me it abso-
how resilient the industry is and how
lutely has to be included, along with any
quickly new and inventive methods
responsibilities and career achievements,
spring up even in trying times.
if it’s not there a client won’t know you can do it.
The good news; amongst all the doom
brewersjournal.info
NOVEMBER~DECEMBER 2020
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25
Now you’ve got a fancy CV, this is where
alone trusting a company to secure you a
the recruiter comes in, the good news
“round peg round hole” candidate, one of
is there’s thousands of us out there, the
which is service.
bad news is finding the right one can be tricky. Again, research is key, it pays to do your homework, most of us have a lot of detail on LinkedIn about the areas we specialise in so choose one that matches your expertise. Be careful how many recruiters you engage with and don’t be scared to ask how they’re going to market you, far too many will use a “scattergun” approach sending your cv to every company under the sun even if the industry has no interest to you and if you’ve engaged with multiple recruiters you can bet that they will be contacting the same companies, this can really weaken your position when it comes to negotiating an offer for your
Ultimately people will always need to work and businesses will always need their most valuable assets: People,” Toby GaleHasleham, Innova Search and Selection
Even before COVID reared its ugly head, it’s safe to say a lot of hiring managers had become disgruntled with the recruitment industry, the approach of using several of the cheapest high-street agencies is quickly becoming a dated method. Receiving the same CV’s numerous times most of them not matching your expectations or culture fit and then the inevitability of never hearing off the recruiter who promised you the world ever again. Unfortunately, the same reoccurring theme comes up, hiring managers feel let down and are fed up of sub-standard service. In my opinion, this is why more and more companies are moving towards
services further down the line.
partnering with search and selection
It’s worth picking one or two specialist
consultancies.
head hunters, who will use a targeted and methodical approach to find you
Partnering with a single consultancy who
your sought-after next position.
take the time to learn about your busiWhen it comes to bringing people into
ness and culture, the people and what
On a final note for those of you who are
the company this is also a time where
you’re actually looking for allows for a
looking for a new position, I wish you the
adapting your
more professional service and allows us
best of luck.
approach should be considered; one
to sell your business far better to poten-
thing managers and business owners will
tial candidates.
Advice for employers looking to fill a
always need more of is time. Ultimately as a business owner it’s up
position(s). Spending your precious time trawling
to you how you tackle recruitment, but
Over the last year I’ve held numerous
through applications and speaking to
working exclusively with a single consul-
conversations with business owners and
people on the off chance they hold
tancy that can add value as an extension
the vast majority have been optimistic,
even a slither of resemblance of what
to your internal process, will yield suc-
looking forward there seems to be light
you’re looking for costs time and money,
cess far more often than failure.
at the end of this very long tunnel.
coupled with advertising costs, arranging
Businesses are adapting, finding new and
interviews only to find that the CV you
It’s important to remember having the
inventive routes to market they haven’t
found and the person sat in front of you
vacancy empty for a prolonged period
previously considered, attracting audi-
couldn’t be further apart, all of a sudden
of time is costly, bringing in new people
ences they weren’t able to previously.
paying that recruitment fee must be
often leads to new and exciting ideas
Who knows what the coming months will
starting to look a lot more appealing.
coming into the business something that you simply can’t put a price on.
bring, however companies are planning, predicting and preparing for a promising
There are always considerations when
and busy time.
it comes to using an external partner for anything let
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
IGCisisyour your nationwide high-quality BIGGER BREWERIES NEED MORE IGC IGCnationwide is your IGC nationwide high-quality is your IGCnationwide high-quality isCO your high-quality high 2 nationwide 2 CO2 provider provider of choice for beers and cider. WE’VE GOT YOU COVERED of choice of2for provider choice beers provider and of beers choice cider. and offor choice cider. beersfor and beer cid CO CO2 provider CO CO2for Beer&&Cider Cider carbonation Beer Beer carbonation & Cider carbonation Beer & CiderBeer carbonation & Cider carbonation
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 dema A re 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 towhe yo supply of CO2 2issupply of CO supply of COto supply of CO 2 is therefore 2whether 2whether within the manufacturing beer and soft drinks industry. within the manufacturing within thebeer manufacturing and soft within drinks beer theindustry. and manufacturing softwithin drinksthe industry. beer manufacturing and soft drinks beerindustry. and sof 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 op as possible,so socan can provideyou you with thepossible, necessary CO storage and gas 2 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 you with CO the storage and gas storage and gas 2 2 2 stn 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 softprodu drin
OurComprehensive Comprehensive ServiceOur Guide Our Our Comprehensive Service Guide Comprehensive Service Our Guide Comprehensive Service Guide Service
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 vess 2 2and 2 2vessels 2 and 2 UK Vesselcapacities capacities fromcapacities 120ltrup upto2500 to2500 tons independent ••Vessel • Vessel from 120ltr from • Vessel 120ltr tons capacities up to2500 • Vessel from tons 120ltr capacities up to2500 from 120ltr tons up to2 • New and reconditioned pressure vessels supplier of • New and reconditioned • New andpressure reconditioned vessels • New pressure and reconditioned vessels • New andpressure reconditioned vesselspressure ve
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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 Stora
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 •M Our Comprehensive Service Guide • Sales and rental of CO2 and N2 vessels • Vessel capacities from 120ltr up to2500 tons • New and reconditioned pressure vessels • Engineering and servicing undertaken • Mixed Gas filling
Phone:01257 01257 794170 Mobile: 07931 765454 info@igc-pressure-vessels.co.uk Phone: Phone: 794170 01257 ••Mobile: 794170 Phone: 07931 •01257 Mobile: 765454 Phone: 794170 07931 01257 ••info@igc-pressure-vessels.co.uk •765454 Mobile: 794170 •07931 info@igc-pressure-vessels.co.uk • Mobile: 765454 07931 • info@igc-pressure 765454 • info@ • Contractual advice and negotiations
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INCREASE ON TRADE SALES IN A GLOBAL PANDEMIC THINGS ARE TOUGH, THERE’S NO ESCAPING IT. BUT THERE IS A WAY THROUGH. THOSE BUSINESSES THAT GRASP THE LIMITED OPPORTUNITIES THAT ARE THERE, AND TAKE STEPS TO PREPARE FOR THE NEW YEAR, WILL BE MUCH BETTER PLACED TO TAKE ADVANTAGE OF THE GREEN SHOOTS WHEN THEY DO RETURN, EXPLAINS JOE BROUDER THE FOUNDER AND MANAGING DIRECTOR OF 2EM.
N
one of us have ever seen the on trade like this, or this level of caution from customers. Sales for both hospitality
venues and their suppliers are going backwards at an alarming rate, yet for many the fixed overheads have remained the same. Forecasting how much to brew is a nightmare. And that’s not even to mention the huge health impact, and the million other ways in which Covid-19 has impacted our daily lives. There is a difficulty to know what to do next sometimes. At the start of all this
there will be a recovery on the other side.
there was at least a clear roadmap to
Those businesses that grasp the limited
follow.
opportunities that are there, and take
Cut, cut, cut - get your house in order,
steps to prepare for the new year, will be
and weather the storm. Explore and
much better placed to take advantage of
expand into alternative channels and
the green shoots when they do return.
delivery methods: Off Trade, Direct to Consumer, Export. Increase your market-
Here are some things you can do which
ing and adapt your offer.
will move you in the right direction:
But what now? The on trade is back, but
Sell meeting you, not your beer
so are lockdowns and vastly increased restrictions for millions of people and
Avoid scenarios that paint you as one
businesses.
of many. The last 6 months will have undoubtedly strength-ened the rela-
Hospitality venues are understandably
tionships you have with many of your
nervy about making commitments to
customers and highlighted who truly
sales in this new environment - not to
values you. Now is absolutely the time to
mention introducing new brands.
be there for those people. Make sure you are seen as that trusted
After a strong start in July, brewery
business advisor, and that your salespeo-
owners are now seeing that progress
ple are the same.
become undone. The question of where to turn is tough.
Try and understand your customers’ pain points and think about how you might be
28
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NOVEMBER~DECEMBER 2020
But there is a way through. This winter
able to help them ensure their profitabili-
will be a hard slog, but just as in March,
ty and survival.
BREWERS JOURNAL
Going into new conversations with the
or excel spreadsheets? There needs to
The first one is completing a Sales Base-
question ‘how can we help each other’
be one version of the truth.
lining Scorecard.
and an open mind, rather than with a
Start by focusing your efforts on those
sales hat on, will be the way to create
customers who are most likely to provide
It’s a free, digital, diagnostic of your sales
opportunities.
the largest return in the shortest possible
function. You answer 42 yes/no questions
If nothing else comes of it, you will have
time, and work back from there. Your
about your business, and we will deliver
had a positive interaction with a potential
customer and prospects universe will be
a personalised PDF report direct to your
customer, who will remember you genu-
very different to just three months ago.
inbox with practical recom-mendations on growing your on trade sales.
inely cared. Go through every customer line by line. Make more contact with a smaller number
Who is trading? Who is temporarily
If you have a particular query, want to
of perfect customers
closed? Who is permanently closed?
discuss anything I’ve written in this article,
What are you going to do about each
or just to have a chat please do email me
account?
at joe@2-em.com and I will come back to
Who is your perfect customer? Start with
you personally with an answer tailored to
them. If you haven’t got a written description of your perfect customer, there has
There has never been a better time for
never been a better time to do one. It will
a data cleanse and complete review of
allow you to focus the conversations you
your customer base.
your specific situation. Stay healthy and safe out there, and keep an eye out for our next article.
have, and where you can provide meaningful value. Think about their values,
Do the things today you will thank yourself
the type of business they run, what their
for next year
Joe Brouder is the founder and Managing Director of 2EM. Joe hosts panel talks
goals and motivations are, and how they Plant seeds now that will flourish in the
with leading in-dustry figures across the
spring. The time is going to pass anyway
UK and speaks at tradeshows and events
These conversations shouldn’t be pushy
and will be here soon enough. Cleans-
on the subject of commercial strategy,
and shouldn’t be desperate. It should be
ing your data and understanding your
recruitment and training. His first book,
two people having an adult to adult con-
customer base is just one element. Think
How to Grow Your Drinks Business, will be
versation about the current situation.
about creating compelling digital assets
pub-lished by Rethink Press in 2021.
Aim to give more value and help in the
that do the heavy lifting for you and sell
conversation that you get back and you
your brand and proposition to customers
2EM grows the sales of food and drink
will come good. If it moves into a sales
and partners. Are there testimonials you
businesses through strategy, recruitment,
conversation and they don’t buy, it’s not a
can use for winning future business?
and training. Us-ing the SPIRITS methodol-
align with yours.
ogy, we work with businesses to build their
‘no’ it’s a ‘not now’. Improve your customer segmentation Does your current customer list sit across
If you are struggling with the on trade in
sales strategy from the ground up, find
the current environment, there are some
them the right people, and deliver effective
step by step recommendations you can
training ensuring their success.
take to get back on track.
a variety of miscellaneous Google docs
brewersjournal.info
NOVEMBER~DECEMBER 2020
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29
BUILDING BEAVERWORLD BEAVERTOWN HAS JUST THROWN OPEN THE DOORS OF ITS NEW BREWERY IN PONDERS END, ENFIELD. THE FACILITY WILL CREATE UP TO 150 JOBS AND ENABLE THE COMPANY TO PRODUCE UP TO 500,000HL, EQUIVALENT TO 90 MILLION PINTS PER ANNUM, ON ITS KRONES BREWHOUSE. WE SPOKE TO BEAVERTOWN FOUNDER & CEO LOGAN PLANT AND THEIR LEAD BREWER, CHRIS LEWINGTON, TO LEARN MORE ABOUT SUCH A MAJOR PROJECT.
S
o the story goes like this…
Beavertown was founded by Logan Plant
In the early spring of 2007,
back in 2011, and in that time it has gone
Joe Carroll would open
on to become one of the UK’s most pop-
Fette Sau, a BBQ joint with
ular names in the brilliant world of beer.
a bar that focused on local
And to call the last two years something
craft beer and small batch American
of a whirlwind for Beavertown, is to prob-
spirits.
ably underplay it.
Located on the sprawling Metropolitan Avenue, a street in northern Brooklyn,
In the summer of 2018, Beavertown
New York City, the restaurant boasted the
announced the sale of a minority stake
perfect marriage of excellent beer and
to Dutch business Heineken. In doing so,
Texas-style BBQ.
the £40m investment in the London outfit would enable Plant to realise his ambi-
Opposite Fette Sau is the Knitting Facto-
tions of building a brand new brewery
ry, a popular concert venue where you
and in doing so, get Beavertown beer on
can catch a gig (in normal times, at least)
every street corner.
most nights of the week. And some ten years ago, that very venue played host
The following spring, Beavertown and
to Sons of Albion. After the gig, the hard
Tottenham Hotspur would officially open
rock band, fronted by Logan Plant, were
the doors of its state-of-the-art on-site
in the mood to eat. And following a per-
brewery, the only one of its kind inside a
sonal recommendation, there was only
football stadium and a spot that swiftly
one place on their minds.
became a go-to destination for a match-
“I was ravenous!” he recalls, and Fette
day beer.
Sau was their destination. While the stadium brewery officially And after passing through those doors,
opened in early 2019, work had already
there was no looking back. Overwhelmed
begun in earnest on an even bigger
by the unmistakable aromas of BBQ
project - the construction of their new
smoke, the tender steam-grilled sand-
brewery in Ponders End, part of the Lon-
wiches called sliders and the wealth of
don Borough of Enfield.
amazing local beer, Plant had found his
Some 18 months on, that new brewery is
true calling.
very much a reality. Christened Beaver-
It was time to turn his back on the music
world, the facility will create 150 new jobs.
industry and follow his love of all things beer.
And with equipment from manufacturers such as Krones, its Steinecker brewhouse
While the visit to Fette Sau may have
can produce up to 500,000HL a year,
been an epiphany, Plant’s appreciation of
while KHS technology means they’re
beer has been developed long before,
capable of filling 30,000 cans and 160
nearly 4000miles back home in the
kegs every hour.
West Midlands. And a decade on from
The Beaverworld build was a major
that fateful night Plant, and his team at
undertaking at any point in time, it just so
London’s Beavertown, have just opened their new brewery in the capital, one that is capable of producing some 90 million pints each year. But let’s rewind again.
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NOVEMBER~DECEMBER 2020
Logan Plant, Nick Dwyer, Chris Lewington and Gerogia Gallant. Enfield, September 2020
BREWERS JOURNAL
We were asking ourselves how we are going to keep going and make the most of this moment?” Logan Plant, Beavertown
happened those involved had a global
Eight Ball and Smog Rocket. So to think
& Que back in 2012.
pandemic to navigate during the project,
that we’re opening London’s biggest
Based in Haggerston, it was the first
too.
brewery is bonkers,” he explains.
home of Beavertown. Serving up au-
“It’s a testament to the hard work of peo-
thentic BBQ and their own craft beers,
And despite these major accomplish-
ple like Chris (Lewington), the team and
the brewpub and BBQ joint was Plant’s
ments, even Plant has to take a step
all the people that have been with us. It
way of recreating the perfect harmony of
back to take in the brewery’s journey and
just shows what you can achieve when
flavours and aromas he had experienced
development over these last 10 years.
you’ve got an aspiration, a dream and
in Brooklyn two years prior.
a vision, then you surround yourself by “Eight years ago I was at the kitchen
amazing people. And here we are.”
It was here he would also meet Nick Dwyer, now the brewery’s creative director
table pissing my wife Bridget off, making a mess and stinking the place out. I was
Long before Beaverworld, Plant’s profes-
responsible for the unmistakable artwork
generally constructing some sort of a
sional foray into the London beer scene
and branding that has adorned their cans,
dream with the first recipes of Neck Oil,
was through the opening of Duke’s Brew
keg founts and merchandise ever since.
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BREWERS JOURNAL
A move to a bigger brewery in Hackney
the wealth of new kit that would come
capital for the new site build through the
Wick followed in 2013, before growing
with it.
sale of a minority stake to Dutch business Heineken. Beaverworld could become a
demand would see the team move to Tottenham Hale the year after. The
“It’s something that has obviously been
reality but, unsurprisingly, it was impos-
Lockwood Industrial Estate has been
in the pipeline for maybe four and a half
sible to predict a global pandemic would
the brewery’s home ever since, with an
years,” says Plant. “Understanding when
hit mid-construction. But thanks to their
increasing number of units catering for
we were coming to that point of reaching
relationship with manufacturers such as
additional tanks, storage, taprooms and
capacity, knowing that we were going to
Krones and KHS, alongside their German
fulfilment.
hit that, and asking ourselves how we are
contractors, they got the job done.
going to keep going and make the most And while the Tottenham Hale site will
of this moment?”
“It was really dramatic. We kept having those conversations between Krones’ HQ
still play a key role for Beavertown going forward, the need for a larger, new facility
After assessing all of the options availa-
and the commissioning team around the
was evident many years back. Along with
ble to them, the brewery opted to raise
time it looked like the borders were going
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NOVEMBER~DECEMBER 2020
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33
They were scheduled to leave that night but then they got called to they’re not gonna close the borders and we’d be brewing again tomorrow,” Chris Lewington, Beavertown to close that night,” says lead brewer
centrifuge, filtration and an automated
of the FVs housed at Lockwood in Tot-
Lewington. “The team would head to the
dry hoping dosing system.
tenham.
hotel pack their bags while we were still
While the brewhouse is considerably dif-
brewing. They were scheduled to leave
ferent to the system the team were used
He adds: “It’s a whole different ball game
that night but then they got called to
to brewing on in Lockwood, it’s a change
and you have to be super focused all the
they’re not gonna close the borders and
that Lewington has fully embraced.
time. And even when the computer is running itself, it’s also a computer at the
we’d be brewing again tomorrow!” “Lockwood doesn’t have a single bit of
end of the day, and it does what it needs
He adds: “We got four brews down with
automation in the entire brewery,” he
to do.
the whole Krones team and then for the
explains. “So with Beaverworld, the whole
“It’s entertaining. You’re trying to mash
fifth one it was us, working with them
concept of brewing basically changes.
at 64.1 but you’re only one decimal point
over VPN and Microsoft Teams.
As anyone who has worked in automated
away from 6.41. When you’re mashing in
“Of course, you lose that personal touch
breweries will understand that it’s very
by hand you’ll never get to mash in at 6.41
having someone so instead, there was
different. It’s a different way of approach-
degrees but there’s an opportunity to do
three or four of us with headsets all day
ing brewing.”
so in production brewery!”
was a huge responsibility and it was su-
He goes on: “If a brewer’s biggest adap-
Beavertown’s lead brewer Chris Lew-
per challenging time but it was also the
tation is that they’re no longer having a
ington started brewing professionally at
best way to learn because as as result,
direct influence on the actual process
Harrogate’s Daleside Brewery at the be-
we now know every single facet of this
of brewing, then their whole thought
ginning of 2015. Later that year he moved
place.”
process is different.
to the brilliant Thornbridge before the
“If you’re no longer operating valves then
capital came calling in May 2017.
going around this whole new brewery. It
The centrepiece of Beavertown’s new
you move to looking at trends. You ask
brewery is its bespoke Krones Steinecker
yourself about pump speeds, looking at
Joining Beavertown, Lewington has car-
Brewhouse.
pump speeds and how you’re going to
ried out a range of senior brewing roles,
achieve the same numbers every single
including managing quality across five
The five vessel brewhouse comprises a
time.
different contract brewing sites.
Variomill, Mash Conversion vessel, Lauter
“It’s just a different way of approaching
Tun, Wort Kettle, Whirlpool and an Eq-
the production of beer. And for the team
Now, as lead brewer of the new Beaver-
uitherm energy recovery system.
here we love it.”
world site, he works alongside a team that includes Nikola Marjanovic, Beaver-
In the cellar Krones has provided 38 fermentation maturation tanks ranging
Lewington and the team are now working
town’s head of brewery operations and
from 150hl – 600hl in size along with
with 600HL tanks, six times the volume
expansion.
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
“I’ve been incredibly blessed by having
Empty kegs are fed on to the line where
world tick allows the brewery to produce,
people like Nikola and Jan who sup-
they are de-palletised, washed and
package and distribute more beer than
ported me throughout,” says Lewington.
sterilised prior to filling precisely filled to
ever before. But for people like Lewing-
“They’ve given me a lot of responsibility
a pre-defined volume, then capped and
ton, it’s also the potential to refine their
and hopefully I’m repaying that faith. it’s
coded prior to being palletised.
processes on an ongoing basis that really excites him about the facility’s capabili-
it’s very rewarding.” The investment in equipment was in-line In addition to the impressive Krones
with the ethos for the new facility, which
Steinecker Brewhouse, Beaverworld also
as Plant says, is to invest in best.
ties. “For me, the most exciting thing is that we have all the equipment and all the tools,
boasts a raft of kit from KHS. The complete KHS can line has the
“When I started to look at possible ex-
along with all of the understanding, to re-
capacity to fill up to 30,000 cans per hour
pansion, we looked at all of the options
ally push this site to like the ultimate level
in 330ml format, while the process is fully
available. We knew the industry was
that Nikola and I have always discussed,”
automated from start to finish. Palletised
changing, and our position in it had
he explains. “The goal for this site is that
cans go in, get depalletized, rinsed with
changed, too,” he says. “We came to the
there is no limit regarding innovation.
ionised air, filled, sealed, coded and
realisation that the new brewery needed
Going forward, we will have all the tools
packed in cartons or in trays prior to
to be the biggest and best it possibly
to be an incredibly innovative site so we
palletisation.
could, so we’re fortunate we’ve been
can actually start to create research from
able to do that.”
here, and to generate as much information as possible and I think that’s always
The filling process centres around the computer controlled KHS Innofill DVD
The new equipment that makes Beaver-
been the goal.”
filler, with 50 filling heads, with electronic flow metering to accurately control can
While it’s full-steam ahead at Beaver-
contents.
world, Plant is keen to point out that
The machine delivers several design
seasonals and collaborations are still a
features to ensure hygiene and flavour
major part of the brewery’s output going
stability, and a highly efficient CO2 saving
forward.
can purging system with minimal dis-
He also recognises the incredible growth
solved oxygen pickup.
the core range such as Neck Oil and
Elsewhere, the KHS keg line can fill up to
Gamma Ray has experienced in recent
160 kegs per hour in 30l format and the
years. Neck Oil accounts for around 65-
ability to be expanded in the future to an
70% of production, overtaking Gamma
ultimate capacity of 240 kegs per hour.
Ray, which filled around 55% of the brew-
brewersjournal.info
NOVEMBER~DECEMBER 2020
|
35
ery’s tanks several years back. But the world of Beavertown, like all of its peers, exists in a changing landscape. Plant explains: “We were lucky to have a brewery in the stadium at Tottenham, with 60-80,000 people there every game, a real broad spectrum of society. “For Neck Oil to be 40% of the beer drunk in the stadium shows you that I think we’ve got a long way to go, as a beer category, to grow into the mainstream. If craft beers are six, seven, maybe 8% of total beer production in the UK, and you’ve got 40% of people drinking that in the stadium then if we can push it up to 15 or 20% nationally, that to me shows that the beer industry or craft beer industry has got so much further to go”. Going forward, however, Plant is optimistic about the future. When those initial plans for the next evolution of Beavertown were in their infancy some four years ago, nobody could have envisaged the way the world would look when their new brewery eventually threw open its doors. And it’s another reason for his overwhelming pride in his team. “I’m unbelievably proud. Honestly, and I must say, I know it sounds a bit weird. I’ve really embraced this time. It has really brought our team together,” he says. It’s great to know that a lot of people want to come back into work, and that camaraderie has become even stronger than before.” Lewington adds: “I think one of Beavertown’s overriding characteristics is its adaptability. So when COVID happened, we just sat down and asked how are we going to get this to work? And that’s the attitude of the whole company. “It’s because everyone wants to be here. That’s the best thing and everyone loves to be part of it all. “Of course, the brew team and I were helped by the fact we got to commission a brewery and if anything, it keeps you on your toes even more!.”
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BREWERS JOURNAL
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NOVEMBER~DECEMBER 2020
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37
INSIGHT ON EQUITHERM
other to formulate the bubble that ensures a healthy beer foam. Malt proteins such as LTP1 are known to decrease
When it comes to the subject of ener-
steam injected into the vessel jacket.
throughout the process, a higher loading of polypeptides provides a higher poten-
gy, recycling is a key issue for modern brewhouses. With EquiTherm, Krones
This process reduces the denaturation
tial capacity for foam formation.
offers a recycling system that supplies
of enzymes within the mash, which are
Therefore, with the Steinecker mash
the mashing process with energy recov-
temperature dependant.
conversion vessel operating in Equitherm it is argued that foam active polypeptides
ered from the wort cooling process. The demand for primary resources is reduced
In the mash above certain temperatures
diminish less due to the gentle heating
as a result – an advantage that not only
the active site of the enzymes begins to
when compared to a standard mash
benefits your production costs, but is also
change shape and loses its ability to bind
vessel heated with steam.
better for the environment.
with the substrate.
Alexander Hinds, process specialist engi-
At the heat transfer surface, with tradi-
neer at Krone’s outlines some of the key
tional steam heated jackets at a heating
The maillard reaction is a non-enzymat-
features and benefits of the technology,
media pressure and temperature of 3.4
ic browning reaction that occurs often
which is a focal part of Beavertown’s new
(BAR) and 147˚C. It is likely the mash close
within the brewhouse mainly in the wort
Steinecker brewhouse
to the heat transfer surface will encounter
kettle put additionally in the mash vessel.
Reduced Maillard reaction
hot spots with temperatures vastly above Reduction in the emission of greenhouse
the enzymes optimum range, thus caus-
The reaction takes place between amino
gases
ing denaturing within this hot spot zone.
acids and reducing sugars in the presence of high temperatures. Amino acids
For breweries behaving responsibly,
With this denaturing of enzymes, there
derive from proteins mainly within malted
keeping sustainability at the forefront of a
are less viable enzyme and substrate
barley, which when broken down via
company philosophy is imperative, along
collisions and therefore the required
enzymatic reactions during the malting
with ethical responsibilities, marketing a
degradation of vital components such
and mashing process provide free amino
company’s green credentials also makes
as starch, protein and β-Glucans take an
acids available for the maillard reaction.
good business sense.
extended period to occur.
The Krones Equitherm brewhouse
With a greater number of viable enzymes
the carbohydrates in malted barley, spe-
enables a reduction in the consumption
available for proteolysis and saccharifi-
cifically amylose, which is broken down
of primary energy within two areas of the
cation these reactions should take place
into maltose and glucose.
brewhouse that would normally require
more quickly.
The reducing sugars which derive from
Glucose is a reducing sugar because it
primary energy.
can be oxidised. The reaction provides Recovered secondary energy via the Eq-
Improved beer foam stability
the final product with some of the signature flavours, aromas & colour found in
uitherm system is injected into the mash conversion vessel jackets in order to heat
Within the mash conversion vessel, the
beer. Reductions are formed which react
the next batch.
mash will contain an abundance of high
to form flavour compounds such as Pyra-
molecular weight long chain sequences
zines, Thiophenes, Pyrroles & Furans, in
of amino acids of polypeptides.
additions reductones polymerize to form
Additionally, secondary energy is utilised
melanoidins which create colour in beer.
within the lauter wort heater, ensuring wort leaving the holding vessel at ap-
The hydrophobic polypeptides which
proximately 82˚C is pre-heated upon en-
contribute to improved foam formation
Beer colour is also increased with the
try to the wort kettle to around 93˚C, thus
within beer derived mainly from malt pro-
oxidation of polyphenols upon the ap-
ensuring the primary energy to achieve
teins LTP1, Hordein, Albumin & Glutelin.
plication of heat, a reduction of oxidised polyphenols in the brewhouse will lead
wort boiling is reduced. When gas becomes insoluble and thus Reduction in Enzyme denature
to lower beer colour.
hydrophobic in beer, it can partner with active foam agents in beer to create
Improved beer flavour stability
One major claim of Krones for Equitherm
foam. Here the proteins will contain a
technology is the advantage of gentle
hydrophobic end attracted to the gas
Compounds created during the maillard
heating of the mash within the mash
particle and a hydrophilic end attracted
reaction, promote the formation of aging
conversion vessel with reclaimed hot
to the liquid.
carbonyls, the quantity of aging carbonyls formed is subject to the presence of
water, secondary energy, as opposed to primary energy such as pressurised
38
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NOVEMBER~DECEMBER 2020
These proteins will combine with each
available amino acids & reducing sugars.
BREWERS JOURNAL
brewersjournal.info
NOVEMBER~DECEMBER 2020
|
39
of the polyphenol, the less reactive they
cycles (Liegeois et al., 2000; Mikyska et
Along with elements of the brewing
become, low molecular weight polyphe-
al., 2002).
process including the length of time the
nols are exceptional antioxidants.
In particular polyphenols significantly & effectively diminish the nonenal poten-
mash & wort is heated and the temperaThe reaction pathway will generally occur
tial of wort, a compound that acts as a
in one of two ways, A reaction with free
precursor to the papery flavour attributed
Here the claim by Krones is that with
radicals to produce phenoxy-radicals,
to aged beer. (Lermusieau, Liegeois, &
the reduced heating temperature of the
which are known to be stable due to the
Collin, 2001)
mash vessel in the Equitherm bre-
delocalisation of the free radical over the
whouse, specifically in the mash vessel
aromatic ring (Bamforth 1999) Secondly
The more polyphenols preserved within
there is less maillard reaction.
they may also chelate transition metal
the mash the higher their availability to
ions.
oxidise aging carbonyl compounds pres-
ture at which it is exposed to.
ent within beer.
Additionally, polyphenols which derive primarily from the malt husk but also
It is thought that polyphenols contribute
extracted from hops when added directly
upto 60% of the reducing power of the
These highly reactive polyphenols can
mash & wort (Kaneda et al., 1995a; Mc-
be destroyed by the application of exces-
Murrough et al., 1996)
sive heat, once again the claim is that the
to the wort kettle are extremely reactive.
lower temperature of the heating media
Polyphenols act as antioxidants in various products manufactured for human
The primary advantage of polyphenols
reduces the superheated zone close to
consumption and beer is no different. In
on flavour stability is thought to be in the
the vessel surface, thus preserving more
beer, the higher the molecular weight
location of the mashing and wort boiling
of these reactive polyphenols to oxidise.
40
|
NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
Same again.
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KNOW WHERE YOU STAND WHETHER YOU’RE JUST STARTING OUT OR LAUNCHING A NEW BEER, THERE ARE A WEALTH OF INTELLECTUAL PROPERTY ISSUES TO CONSIDER IN THE WORLD OF BREWING. HERE, CIARA CULLEN AND BEN MARK, PARTNERS AND MEMBERS OF THE FOOD & DRINKS TEAM AT RPC, OUTLINE THOSE DO’S AND DON’TS, THE CHANGING BREWING LANDSCAPE AND HOW TO THRIVE IN 2021 AND BEYOND.
I
’m starting my own brewery, what
ent on product packaging or in marketing
are those early do’s and don’ts to
materials.
look out for?
Copyright also protects literary work (i.e.
Ciara Cullen, explains
text), as long as it meets the test of being the author’s own intellectual creation.
DO: Consider what intellectual property
Marketing slogans, website content and
rights (IPR) you own or might create and
even product descriptions may there-
how those IPR might need to be protect-
fore be capable of attracting copyright
ed.
protection.
Companies often create more IP than
Copyright does not need to be regis-
they expect. The main categories are:
tered, and generally lasts for 70 years from the end of the year in which its
Trade marks: A trade mark can consist of
creator dies. The owner can use their
any sign that can be represented clearly
copyright to prevent any unauthorised
and precisely. Whilst packaging shapes,
use or copying of the works.
colours and even sounds are capable of protection as trade marks, they are typi-
Design rights: Design rights protect the
cally comprised of signs and/or symbols.
appearance of more functional articles,
The core function of a trade mark is to
provided they are novel.
allow consumers to identify the origin of
This could apply, for example, to the
a product or service and to differentiate it
various parts of a beer bottle, such as
from those of third parties.
its overall shape, or just the shape of a
Items commonly protected by trade
particular feature, such as the neck.
marks include company and product
Certain design rights are also capable
names, logos, product packaging (in-
of protecting two dimensional products
cluding, for example, the shape of beer
such as patterns and layouts.
bottles), and slogans.
Design rights can be registered or unregistered, and allow their owners to prevent
Trade marks are useful as they allow
the manufacture and/or sale of lookalike
their owner to prevent competitors from
products.
using the same or similar marks which might confuse consumers or suggest an
Patents: these generally protect technical
association between the two companies.
“inventions”, for example a new technolo-
Although trade marks can be registered
gy which allows a brewery to make beer
or unregistered, it is desirable to obtain
faster or using an improved process.
registration as this provides certainty over
The registration of a patent can be a
when the right came into existence and
long and expensive process, but once
avoids disputes regarding who began
granted, patents provide inventors with a
using an unregistered right first. It is also
20 year monopoly.
desirable to obtain trade mark protec-
It is therefore worth any new business
tion at an early stage, to avoid a situa-
considering what IP it may own or create
tion where time and expense has been
and how best to protect it. This will also
invested in a brand, only for a third party
be helpful if/when that business wants
to later dispute its use or to apply for
to seek further investment or to fund-
registration itself.
raise, as prospective investors will take comfort in knowing that the company’s IP
Copyright: Copyright arises automatically
is protected.
and protects traditionally ‘creative’ works.
brewersjournal.info
Copyright will therefore usually exist in
DO: make sure you have appropriate
company logos and in any artwork pres-
contractual arrangements in place
NOVEMBER~DECEMBER 2020
|
43
to ensure that any IP created for the
Has the IP landscape changed in recent
company (in particular by third party
years?
contractors) belongs to it, so that you can
Ben Mark explains
Ciara Cullen and Ben Mark are partners and members of RPC’s food and drinks team
use it and deal with it as you wish. Again prospective investors will be keen to see
One of the most significant changes to
that these types of arrangements are in
the IP landscape in recent years has
the sanctions and significant finan-cial
place, to avoid future disputes regarding
been the broadening of the scope of
penalties that data breaches can carry.
ownership.
copyright protection, through a string of
Breweries in 2020 have operated in a
EU cases.
challenging sector. What advice do you
DO: Make sure, when developing your
You can find some of our commentary on
have for businesses as they move for-
new brand, that its use would not infringe
these cases here and here, but essential-
ward into 2021 and beyond?
someone else’s IPR. The main things to
ly their effect is that even more functional
Ciara Cullen explains
check, before a brand is selected, are
(as opposed to artistic) designs can now
that the proposed company name and
benefit from copyright protection.
2020 has been challenging across the board but for businesses that operate
any logo are clear and not in use by a third party, particularly one that operates
The threshold for a ‘work’ to benefit from
within, or service, the hospitality sector,
in the same sector. This will help to avoid
copyright protection is now relatively low,
the impact of the COVID-19 pandemic
disputes and wasted costs on brands that
so it is worth being especially cautious
has been felt particularly acutely.
subsequently need to be abandoned.
when copying anything from the internet,
When bars, restaurants and pubs were
even if it is not obviously an artistic work.
forced to close in March 2020, many
Equally, when producing any marketing
For example, T&Cs may appear purely
breweries saw a sig-nificant percentage
materials, do make sure that you have
functional but they may still constitute
of their business dry up overnight.
appropriate permissions to use all con-
literary works that are protected by
In August 2020, an off-sales extension
tent (e.g. stock photos, which can often
copyright.
was granted, making it easier for licensed premises to sell alcohol to customers off-
be licensed online for the payment of a small fee).
Similarly, the design of a functional item
site consumption.
like a beer bottle may now be protected DON’T: share information about your
by copyright as well as by design rights.
Whilst the intention behind the exten-
company and/or its IPR with third parties,
This is significant because copyright
sion was to ease some of the financial
unless that information is publicly availa-
protection lasts for much longer.
strain that the forced and early closure
ble or you have appropriate documenta-
Also and although not strictly IP-related,
of venues has created, the impact of the
tion in place to protect confidentiality (e.g.
many businesses will be aware of the
COVID-19 pandemic will continue to be
a Non-Disclosure Agreement).
General Data Pro-tection Regulation or
felt by the hospitality sector, and those
‘GDPR’, which came into force in April
who supply it, for some time yet.
2016.
Whilst certain factors like consumer con-
DON’T: assume that because materials
fidence and further waves of COVID-19
are available online, they are free to use or copy! Be careful where you take your
Any business that processes customer
are outside the control of businesses,
inspiration from.
data (including breweries) should ensure
innovation and versatility will be key com-
that they under-stand and comply with
ponents of future success.
the requirements of the GDPR, to avoid
44
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
Health and wellbeing has been a huge
their products are sold and any direct to
trend in recent years and the desire to
customer routes that are available.
obtain and maintain a healthy mind and body has only been exacerbated by the
In the post COVID-19 world, greater
pandemic.
attention is also being paid to contractual provisions that were previously thought of as largely boilerplate and innocuous.
For the food and drink sector, this has resulted in many alcohol brands creating or adding to their low and no-alcohol
Where new contractual arrangements
offerings. Year on year, consumers are
are entered into or when new agree-
also becoming increasingly ethically and
ments are negotiated with key suppliers
environmentally conscious.
and customers, it will be important, at the
To satisfy the growing demand for prod-
outset, for the parties to consider the risk
ucts that are made in a responsible and
that some or all of them may be unable
sustainable way, breweries should con-
to perform their obligations, in the event
sider who and where they source their
of a second lock-down or similar force
ingredients, services and labour from.
majeure event.
Recent events have also changed (pos-
Ensuring that this risk is properly and
sibly forever) the ways in which many
fairly apportioned and that appropriate
businesses operate. For the food and
contingency plans are in place will help
drink sector, this has meant a huge surge
to ensure (as much as is possible) the
in home delivery services (independent
continuance of both the contract and the
and through platforms like Deliveroo).
parties’ ability to do business with each
The core function of a trade mark is to allow consumers to identify the origin of a product or service and to differentiate it from those of third parties,� Ciara Cullen, RPC
other. In the current climate, breweries should consider the channels through which
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TRADE MARKS FOR CRAFT BEER AS CRAFT BEER GOES MAINSTREAM, HOW SHOULD BREWERS GO ABOUT PROTECTING THEIR BRANDS. DAVID GWILLIAM AND SRI DHEVI SANTHANA DASS FROM CHARTERED TRADE MARK ATTORNEYS ADAMSON JONES DISCUSS THE ISSUES BREWERS LARGE AND SMALL SHOULD CONSIDER WHEN IT COMES TO PROTECTING VALUABLE CRAFT BEER BRANDS.
I
n the UK alone there are more than
However, this requires not only a tremen-
2,000 commercial breweries of all
dous amount of foresight and forward
sizes operating, confirming craft
planning, but there can be significant
beer’s place in the mainstream.
costs associated with conducting clear-
The success of craft beer has also
ance searches and applying to register
seen larger breweries that have histori-
trade marks, especially if a large number
cally focused on mass producing a small
of jurisdictions are involved.
number of beers enter the market. It is important for any business to make This has happened either by launching
smart choices about how to allocate their
their own range of craft beers, such as
effort and funds for clearing and protect-
Heineken’s Maltsmiths range, or buying
ing a trade mark in a way that is consist-
up existing craft beer breweries, such as
ent with the value of that trade mark to
Carlsberg’s acquisition of London Fields
the business.
Brewery.
This can be a particularly difficult judgement when a trade mark is only intended
With so much competition in the market,
to be used tran-siently or on a small
it is more important than ever for beer
scale.
producers to use trade marks that stand out, and of course to ensure that rights to
In such cases, it is clearly not propor-
those trade marks are se-cured appro-
tionate to conduct extensive clearance
priately.
investigations and invest significantly in registering the trade mark internationally.
However, the convention in the craft beer
It is tempting to simply ignore the possi-
industry for many trade marks to be used
bility of encountering a conflicting trade
transiently or on a small scale, such as for
mark altogether and press ahead without
limited edition or small batch beers, can
conducting any clearance investigations
present brewers with a dilemma about
whatsoever.
how far to go to clear and protect those trade marks.
A Good Call to check first
Determining the value of the trade mark
The difficulties that can arise when adopting a new trade mark are illustrated
In an ideal world, a brand owner in any
by Manchester-based brewery Cloudwa-
field would select a trade mark well in
ter.
advance of going to market.
brewersjournal.info
They would conduct clearance searches
It ran into a dispute with Heineken (the
in whichever jurisdictions that trade mark
owner of the Foster’s lager brand) over
is to be used to ensure that there no
the launch of its Good Call Soda range.
existing trade marks that would conflict
“Good Call” was a slogan to advertise
with theirs before applying to reg-ister
Foster’s. Cloudwater described in a blog
the trade mark in each of those juris-
post the effect that this dispute caused to
dictions in order to provide protection
their business at pre-cisely the time that
against anyone else subsequently using
they were hoping to be able to concen-
or applying to register a conflicting trade
trate fully on the launch of their new
mark there.
product range.
NOVEMBER~DECEMBER 2020
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47
Threats of legal action can backfire The enforcement of trade mark rights is not always a straightforward matter and in the field of craft beer, as with any field that pitches large global brands against small local businesses, the larger brands can suffer significant negative publicity if they are seen to take too heavy-handed an approach, regardless of whether their actions are legally justified. This was clearly illustrated by the negative publicity suffered by BrewDog in the mainstream press for threatening legal action against an independent pub based in Birmingham called “Lone Wolf”, which is also the name of BrewDog’s gin brand. It is always prudent to take proportion-
in the United Kingdom. Ei-ther of which
BrewDog subsequently backed down,
ate steps to minimise the risk of running
are possible at a cost that is likely to be
blaming their allegedly “trigger-happy”
into a dispute that may take funds and
proportionate with the value of a transient
lawyers for the le-gal action, but not
attention away from the launch of a new
or small scale trade mark.
before the damage was already done as
product.
In the event that trade mark protection
Lone Wolf bar had submitted to the legal
The most straightforward steps include
outside the United Kingdom is required,
complaint and agreed to change the
simply investigating what trade marks are
the cost of this can also be put off by up
name of their bar.
already in use – a Chartered Trade Mark
to six months after an initial United King-
Attorney is best placed to assist you with
dom trade mark application has been
this.
filed without losing any rights.
There are online resources such as
The approach of applying to register a
mark carries a risk of encountering a
Untappd, ratebeer or BeerAdvocate that
new trade mark in relation to craft beers
dispute, which has the potential to cause
can also help you as well as investigating
appears to have gained significant popu-
significant disruption at a time when it
what trade marks are already registered
larity over the past decade.
would be better to concentrate on devel-
using the basic search functions on the
The number of UK trade mark applica-
oping the new trade mark.
trade mark registers of the United King-
tions filed in Class 32, which covers beer,
In addition, relying on the reluctance of
dom and European Union, or the interna-
increasing from around 1,000 per year
big brands to take legal action for fear
tional trade mark search tool, TMview.
in 2010 to around 2,500 per year in 2019,
of suffering negative publicity does not
in line with the rise in popularity of craft
seem to offer effective protection from
beer.
these negative effects.
troubling existing brands or trade mark
One of the largest single filers of these
However, there are a range of cost-effec-
registrations that are identified in this way
trade mark applications is BrewDog,
tive and proportionate actions that craft
and assist in selecting an alter-native
which currently owns over 150 trade
beer producers can take to manage the
lower-risk trade mark.
mark registrations covering the UK as
risk of encountering a dispute, regardless
Or at least ensuring that any risks are
well as a significant international portfolio
of how transient or small scale the use
properly understood and assisting in the
of trade mark registrations.
of the new trade mark is expected to be
In conclusion It is clear that adopting any new trade
A Chartered Trade Mark Attorney is able to provide advice in relation to any
and a Chartered Trade Mark Attorney will
formulation of a suitable contingency The threat of a new trade mark in the
be able to advise you about these steps
area of craft beer encountering a conflict
and which may be appropriate for your
Registering a trade mark in the United
must therefore be taken seriously, es-
particular situation.
Kingdom is an attractive option
pecially with so many new trade marks
plan in the event of a dispute.
being registered each year and the fact A more robust approach would be to
that large global brands with sufficient
engage a Chartered Trade Mark Attorney
resources to take extensive legal action
to conduct a United Kingdom clearance
have become more active in the field.
search or apply to register the trade mark
48
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
SHIFT YOUR FOCUS IN MARCH WE WERE ALL THINKING COVID-19 WOULD ALL BE OVER BY JUNE. IN JUNE, WE WERE THINKING THAT A LATE, GREAT SUMMER COULD STILL BE IN THE CARDS. NOW, UNDER THE GREY WET SKIES OF AUTUMN, IT’S HARD THINKING BEYOND THE END OF THIS WEEK. BUT CANCEL THE PITYPARTY – NOBODY CAN COME ANYWAY – AND LETS START TAKING THE STEPS TO REBUILD YOUR BREWERY’S PROFITS. VELO MITROVICH REPORTS.
I
f 2020 has shown us one thing, it’s
completely blocking off this market,” says
this: For many, the long established
Smith.
ways of getting beer into consum-
“But to counter the fall in demand, many
ers’ hands is not working. And,
B2B brands have been looking for new
thanks to government regulations
and innovative ways to keep their trade
that flip-flop more times than a wet cod
going,” adding that by making the switch,
on a fishing deck, it is only going to get
JJ Foodservice – a company that pre-
harder. As you’ve found out, brewery
vi-ously specialised in wholesale food
plans made on Monday get thrown out
and catering supplies – saw a massive
the regulatory door on Friday.
400 percent increase in demand.
Taprooms, pubs, restaurants, will they
Great, so you figure you’ll just dust off
fully reopen? Nobody knows. Sure, dur-
your marketing strategy, change ‘Tesco’s’
ing this last summer some of you moved
to ‘my favourite beer drinking pal’, and
your taprooms outside as temperatures
Bob’s your uncle. If it was only that easy.
rose, but only a few of your most hardcore drinkers will be willing to down a
“It really depends on the audience that
pint in the cold, wet and dark.
you’re selling to; B2B and B2C marketing strategies are by nature very different,”
If you were hoping to sell B2B (busi-
says Smith. “What I’d like to always think
ness to business) and finally crack that
is that B2B marketing is based on rational
supermarket shelf, you have to be aware
thinking, whereas B2C is based on emo-
that every brewer in the UK and Ireland is
tional thinking.”
thinking exactly the same thing. In an article from the September 2109 The hard truth is this: many consumers
Psychology Today – ‘New Research
are not really that interested in your
Shows that Customers Trust their Gut’ – it
beer. Also known as the ‘fickle majority’,
questioned the whole idea of the “rational
they love your taproom, they love your
consumer”, which is what most univer-si-
brewery’s open-house, but once they no
ties teach in business courses.
longer see your smiling, brewing face,
Instead, the majority of consumers base
your beer is just another can in the bottle
their buying decisions on their gut feeling
shop shelf. Being fickle by nature, they’re
– their emotions. According to the article,
not going to make the effort to find your
if you base your business strategy around
beer. All effort will have to come from
‘rational consumers’, there are even-odds
you.
your business won’t survive five years – and we’re talking about pre-Covid times.
Mark Smith at Double Up Social says that in a recent survey, more than half of mar-
To reach consumers, Smith believes that
keters agreed that the Covid pandemic
the first thing you need to change in your
has caused radical or significant changes
business strate-gy in your voice. With
to their customer’s marketing strategy.
this, he means both literally and figura-
Because of this, many have decided to
tively.
completely overhaul their B2B operations
“As I mentioned, B2B marketing is usually
and turn to a B2C (business to consumer)
based on rational thinking, whereas B2C
market instead.
marketing is based more on emotional thinking. So successful B2C campaigns
50
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NOVEMBER~DECEMBER 2020
“Covid-19 has completely shaken up the
are usually more playful, more humor-
B2B market, due to restaurants, pubs,
ous, and highly engaging.
entertainment ven-ues closing their
“B2C marketers want to connect with
doors either temporary or permanently,
their customers on a more personal and
BREWERS JOURNAL
emotional level, in the same way customers prefer brands that demonstrate personal value through their emotional appeals,” he says. While remaining professional, Smith believes that marketing should play on current trends and make content more tailored to the audience, which in turn will make your brand more approachable. “It’s about understanding who your audience is, what language they use, and how you can use that in your in your tone of voice,” he says. What goes hand-in-hand with voice, is content. What is it exactly that you’re
The second is to promote items such
pression of your brand. So whatever your
going to tell them? Smith is a big believer
as cheery preserves, brandy, and other
brand vision and brand values might be,
of the 80/20 approach where 80 percent
things which you can buy from them,
they’ve got to be clear to you so you can
of your message is something that brings
either through the mail or when you visit
understand your audience, and for them
value to the customer, and where only 20
during the blossom or harvest season.
to understand you.
percent is the sales pitch. This can apply
Easily though, this ‘selling’ content makes
in every-thing from a single paragraph to
up only around 10 to 15 percent of the
“When you started your brewery, was it
an entire blog or newsletter.
newsletter.
because you wanted to be a disruptor in
Out in East Sussex, next to the Kent bor-
How successful is Rent a Cherry Tree’s
want to make a sustainable alternative to
der is ‘Rent a Cherry Tree’. Like the name
approach? They rent all of the hundreds
something else in the market-place? You
says on the can, you rent a cheery tree
of trees that they have, with currently a
need to make this very clear.
for from the farmer for a year.
significant waiting list for 2021. Indeed,
Costing £50, this gives you the right to
their website is already discussing how to
“Do all of your supplies come from
harvest all the cherries from it which,
rent in 2022.
sustainable sources. Do you recycle as
the industry? Did you start it because you
much as you can? Do you support the
depending on the year, can range from
local community? If you do, shout about
10 to 20kgs. Clear brand vision
it. By doing all of this, you can connect with like-minded customers who share
During the year, the owners send out six newsletters which talk about the farm,
While if you are the slightest bit cynical
the same values, the same visions that
covering everything from rain to spring
it is hard to accept this, surveys and
you have, and thus cre-ate emotional
blossoms to how the bees are doing.
statistics show over and over again that
connections with your customers.”
If things are going great for the farm they
consumers buy into a brand vision. If
tell you and if things are going bad –
there is any doubt in your mind, look at
However, be aware in doing this you will
which can affect the harvest – they tell
the success of BrewDog, CloudWater,
be walking a fine line. According to Smith,
you as well.
Northern Monk and Beavertown.
you can’t be talk-ing about values for the
The newsletters serve several purposes.
“A recent survey found that 64 percent
The first is to keep their name in front of
of consumers say they trust a brand if
you. If you’re only visiting the farm once
they share values with it, which can be
“Again in knowing your audience, for ex-
a year to harvest your cherries and that is
anything from sustainability, to commu-
ample the majority of Gen X [1965-1980]
your only contact, will you be as likely to
nity funding, and any sort of values,” says
care about values and make purchases
rent again your cheery tree?
Smith. “As an overall rule, it only takes 10
based upon the values and the mindsets
seconds for consumers to form an im-
of those businesses.
sake of talking about it, because con-
brewersjournal.info
sumers will see through that.
NOVEMBER~DECEMBER 2020
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51
low quality of the product.”
three very differ-ent examples of this in action. Each, however, has a very clear
“For example, one of the brands that we worked with in the past are a member of
According to studies, nearly half of all
idea who their audience is and how they
‘1% for the Planet’; they give one percent
consumers will stop using a website if it is
can target them.
of their profits to sustainable causes. If
unattractive or dif-ficult to use, especially
you see the brand talking about that, you
if it is not mobile phone friendly.
One huge advantage of selling online
think “great”, they’re not just selling things
How much time do you have before an
B2C is that you know exactly who your
to make a profit, but they’re selling things
opinion is formed regarding your site?
drinkers are, what re-gion they live in,
and they’re giving back to the planet,
Often times less than one second.
what beer they like and how they found you – website, Facebook, etc. This allows
they care. I’d rather shop with them rather than someone who is just look-ing to
As Amazon sales show, many consumers
you to do specific advertising to ‘help’
stuff their pockets. So it really does make
go straight to reviews of products to help
them buy again – called ‘retargeting’ on
a make an impact. But once again, it de-
them make up their minds. According to
social media.
pends on who your target market is. Look
Psychology Today, in 2012 over 90 per-
at what their values are and how yo can
cent of survey respondents said that they
“When someone’s bought your product,
appeal to them.”
relied on trusted recommendations from
you can then re-advertise to them and
friends and family.
say, ‘Hey, we saw you liked this beer,
Today, that figure has dropped to 70
thanks for purchasing from us, please
percent with more now relying on online
leave us a review. Here’s 20 percent off
You’re told that your brewery needs a
reviews. It goes without saying that your
your next order,” says Smith.
website, blogs, newsletters, a Facebook
website needs to allow for reviews.
The website
“Think about not only how the user is
page, daily Twitters, photos flooding Instagram, a couple of YouTube videos and
The long journey
going to interact initially with your brand, but how they’re going to interact with
let’s not forget Yammer, MocoSpace, and DeviantArt for your beer labels.
According to Smith, a really big mar-
your beer for the long term – what we
And, if you do have any time after doing
keting term that has been around for a
call in marketing the customer’s lifetime
all of this, you might consider actually
long time is the idea of the user’s journey
value,” he says.
making some beer.
which is essentially understanding that you can’t show an ad to somebody and
“That’s obviously a lot of spiel, but focus-
Although some UK breweries claim that
then expect they’re going to buy your
ing on the user journey, how they interact
websites rank right up there with cave
product straight away. In other words, you
with your brand, from the get-go all the
painting and cunei-form, you will find a
need to be willing to be around for the
way through to making a sale and be-
decent website to be one of the most
long haul to make a sell.
yond is something that you should really
Especially for B2C marketing, because
ing your products.”
think about kind of when you’re market-
valuable tools you have in generating B2C sales.
people are buying for themselves, they “Websites have been around for
are bound to be more sceptical. They’re
Elliot Begoun, founder of TIG which helps
20-years, but they still remain one of the
going to want reviews, they’re going to
emerging natural product brands grow in
best platforms you can have for selling
want examples, they certainly require
the States sums it up with: “If your mar-
your beer directly to consumers,” says
more touch points before making a
keting speaks to consumers, purchase
Smith. “Websites are still the main place
purchase.
intent will go through the roof. Figure out how to meet your consumers in their mo-
where people can go to so they can learn about your brand, they can learn about
Think about it, if you’re buying a product
ment of want or need and prove to them
your products, they can learn about your
online, it’s unlikely you’re going to see
that you under-stand and support them.
customer values, they can learn about
a product, and then go straight through
“Stop telling them about your product
shipping information, FAQs, and all in one
to purchase. You’re going to look at it,
and instead show that you care about
place.”
look at reviews, and then see how even
what ‘sucks in their life’. Do this and your
bloggers have rated it.
marketing will go from missing the mark to hitting the bullseye.”
Smith sees a good secure website performing as the hub of your whole brand,
You need to think about what users will
where all your social media is integrated
take-away when they see your brand for
and directed to perform sales. The key
the first time and what they think when
is to make your website as idiot-proof as
they see your website’s content. Only
possible, with as high of quality of photos
by this, will you then know how to target
as possible to display your different beer.
them with your product.
“If you see a re-ally pixelated image,
If you look at Northern Monk, Cloudwater
you’re going to think that reflects on the
and Beavertown’s websites, you will see
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BREWERS JOURNAL
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CRAFT IN THE COMMUNITY WHEN PATRONS OF THE LOCAL HOSTELRY TOLD MIKE DEAL HIS BEERS WERE SO GOOD THAT HE SHOULD CONSIDER BREWING PROFESSIONALLY, HE HAD A DECISION TO MAKE. LEAVE THE WORLD OF TEACHING OR BE LEFT WONDERING WHAT MIGHT HAVE BEEN. THANKFULLY FOR DRINKERS IN NORFOLK AND BEYOND, IT CHOSE THE FORMER.
T
he brewing industry is made
After a few pints, the two went their own
up of people from all walks
ways, knowing they had forged a new
of life.
friendship but with no idea what was
Some brewers have held a
going to come next.
life-long desire to be part of
It only took a week or so for Mark to give
this sector, some developed that passion
Mike a call with the now famous words,
later on.
‘That premises you want, how big does it
Whether it was driven by the epiphany
need to be?’.
as a result of a beer that lives long in the memory, or the want to embrace a
The rest, they say, is history.
profession that is more hands-on, more tactile, everyone has come at it from
As we all know, the UK is blessed with
different sides.
breweries of all shapes and sizes.
In Buxton, Norfolk, one such brewer is
Some are tight-knit, modest operations
Mike Deal, the head brewer at Wildcraft
while others operate out of facilities that
Brewery. His own story in brewing had
could be mistaken for an aircraft hangar.
that lightbulb moment in 2015 and and
That doesn’t mean that one is good,
five years on, he’s never looked back.
and one is bad, or vice-versa. They’re just different and of course, variety is the
We all make connections in life in dif-
spice of life.
ferent ways. Many relationships in this
And while Mike Deal and his team are
industry, be them professional, personal,
unlikely to come across many spices in
or both, have been formed over a pint.
the vast greenery that surrounds their
Of course in 2020, that pint is more likely
brewery, working with locally-foraged
to be replaced with a meeting over Zoom
produce has been a major part of Wild-
or Microsoft Teams, (while other video
craft’s ethos since its formation.
calling services are available). Foraging as many of their ingredients as Back in 2015, Mike Deal met his fu-
possible, they set out to support the local
ture business partner Mark Goodman,
economy by buying local, giving back to
through another online channel, in the
the surrounding area by planting hedge-
popular world of an online game called
rows, working with local farmers, schools
Clash of Clans.
and groups.
It transpired they both shared an unfortu-
Along with that, the plan was to support
nate love for Norwich City Football Club
independent, local pubs in any way they
and decided to meet after the match in
can to ensure they thrive and are an
a lovely brewpub called The Coach and
important part of their community.
Horses.
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NOVEMBER~DECEMBER 2020
It was here that Mike explained his dream
And with the challenging conditions so
of having his own brewery where beers
many in the trade have had to deal with
were made with foraged ingredients and
this year, working in partnership, in col-
flavours were experimented with, but
laboration with their customers has been
several things were getting in the way
a major part of how the brewery has
that would stop this from ever being a
navigated these choppy waters.
reality.
Mark would go on to introduce Mike to a
BREWERS JOURNAL
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NOVEMBER~DECEMBER 2020
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55
messy but quaint barn at the back of his
fit out the building and set about filling it
yeah, the glamour of brewing was taken
parents property that just so happened to
with kit. And with that in mind, it was time
out of it all quite quickly!”
be exactly the size Mike had in mind.
to look online.
They got thinking fast and worked out
“We turned to eBay and bought it all
on these times with a sense of pride, and
that with Mark’s practical knowledge and
separately from there,” he laughs. “We
rightfully so. But in what has been an
Mike’s brewing knowhow, they could
had to work out how on earth to put it all
incredibly challenging 2020, he believes
convert this barn and make it into the
together but we got there in the end!”
Wildcraft’s biggest accomplishment so
Deal isn’t one to dwell, though. He looks
far has been getting through this year.
brewery that they now both dreamed of. But how could they afford it?
But in the spirit of going in at the deep
With everything that’s come into place,
The simple answer is that they couldn’t.
end, an early challenging brew would
they’ve had to change their business
So, in early 2016, a crowdfunding
soon follow in the form of Wild Spice, a
model three times already in 2020.
campaign was set up to raise the initial
Something that’s probably all too familiar
amount of money needed to start con-
with breweries far and wide.
verting the barn and as this progressed
They’ve reacted to what’s going on,
they met several people interested in
they’ve survived and, in his own words,
investing in the business…
probably come out of it better the other
The Crowdfunding went really well with
side.
£20k being raised and an extra amount came in from investors, some of whom were happy to fund the business and watch it grow, while two in particular added expertise to what we were doing. By late July, Mike had left teaching to become the sole employee and everyone rallied around to get the barn converted, the car park laid and cold rooms built. It was time to make some beer. “In the early days, when we started out, everything seemed to be focused around the really hyped American IPAs,” explains Deal. “So I decided to go the opposite to
There I was, ending up with a stuck mash, a 16 hour brewday and a huge learning curve,” Mike Deal, Wildcraft Brewery
“The first few days were a panic, they really were,” he recalls. “Mark and I worked out whether we should close the brewery for now, wait it out and hopefully survive until we come out the other side. But after about three days, I had some friends getting in touch saying, ‘surely we could do this, surely we could do that’. And they inspired me to try ,and to try something different.” Deal is frank in his assessment of the “rubbish” website that came before. So, thanks to help from a local designer, they
that, because everybody had those at
rectified that particular issue and shifted
the time. I felt we were missing the real
their focus to web sales.
English IPA, the English bitter, and things
4.5% porter oozing with cinnamon, ginger,
like that. So I started off with those.”
cardamon and nutmeg.
“They went through the roof,” he smiles.
Early numbers would include Wild Bill
“It’s probably our most complicated rec-
However once the pubs reopened, web
Hiccup, a 4.5% brown ale made with the
ipe owing to all of the spices and sheer
sales took a massive fall again. So Deal
best quality Norfolk grown Maris Otter
amount of grain. If you get the balance
and Goodman decided to open up the
and a special, double roasted crystal bar-
of spices wrong then it can become too
field adjacent to the brewery to intro-
ley, while Goldings and Challenger hops
overpowering and, having only produced
duce socially-distanced drinking every
add an earthy but spicy twist.
it on a home-brew kit previously, I hadn’t
fortnight, much to the appreciation of
Having made a transition from the pro-
quite realised the amount of grain I was
thirsty locals.
fession of teaching to brewing full-time,
trying to push through that kit.” Another initiative the brewery has intro-
Deal looks back fondly on those early days and the challenges that came with
He explains: “There I was, ending up with
duced is the Rule of 10.
them.
a stuck mash, a 16 hour brew-day and a
So long as the 10pm rule stands, when
“We had the property early on, but we
huge learning curve.
people purchase from their home de-
still didn’t have the money! There was
“Also at that point, we didn’t have elec-
livery service, they will take the number
quite a gap there, so we turned to crowd-
tricity in the building, so we had to pull
10, that the government have so wisely
funding, which was a big thing at the
everything down from the landlord’s
picked out of the air as a closing time,
time,” he recalls.
house on extension leads.
and create the following offer:
“Of course, we were flicking fuses the
For every £10 spent with them by the
The campaign was a success, enabling
whole time and running up and down the
public, they will take 10% as a credit
Deal and business partner Goodman to
driveway trying to get electricity back. So
toward a pub or restaurants next order,
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
with the establishment nominated by the person purchasing. However, these are important measures to adopt while the brewery presses ahead with its original plan for 2020. “It was all about expansion this year,” explains Deal. “We didn’t have the best year last year, if I’m honest, but we never want to stand still. So we looked at how can we streamline everything we’re doing. Our original equipment is pretty ancient and very difficult to use.” He adds: “So we spent some time looking at new equipment and took the plunge. It will significantly increase our capacity and if things go to plan, we can move into much bigger premises than what we have here.” From having spent many years working on the older equipment, Deal is eager to get on board with the new kit and the benefits it’ll bring. “For a start at the minute we’re using a naked flame to heat our kettle that takes approximately five hours getting up to the boil,” he recalls. “The new system we’ve got a Lanemark that’ll change things immensely, which is just going to be fantastic”. Deal adds: “The new setup is a 10-barrel kit, when we were previously on a five. A five, which struggles to get five out of it, to be honest!” While the brewery’s expansion plans will improve its capacity and process abilities, Deal is enthused by the ways it’ll help Wildcraft maintain, and grow, its role in the community he loves. “We’ve got a really good following locally, which we now want to take nationally and get our beer out fur-ther towards London and also north,” he says. “We are very proud of Norfolk and the community we have here. We will always do what we can to help it. Am I optimistic about the future? Very optimistic, it’s the best way to be.”
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
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THE TRENDS SHAPING UK PACKAGING THERE ARE A WEALTH OF KEY TRENDS DRIVING CHANGE WITHIN THE UK FOOD AND DRINK PACKAGING SECTOR, HERE, PAKTECH WHICH DESIGNS AND MANUFACTURES POSTCONSUMER RECYCLED PACKAGING HANDLES AND AUTOMATED HANDLE APPLICATORS, OUTLINES FOUR MAJOR TRENDS IMPACTING BREWERIES AND BEYOND.
60
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NOVEMBER~DECEMBER 2020
L
ike most consumer goods
With social media allowing consumers
industries, the UK packaging
to communicate with companies directly
industry is constantly evolving,
and even publicly shame them, busi-
bringing with it new trends
nesses must be more reactive than ever
that are shaping the food &
to these demands.
drinks industry as a whole. Consumer demands for certain packag-
Trend 2: Shift to Paper-based Products
ing features or characteristics emerge
The growing public consciousness
from widely differing needs.
around sustainability on the one hand
With social media such an integral part
and the vilification of plastic on the other
of our everyday lives today, consumers
has led to a widely held belief among UK
purchasing habits are being influenced
consumers that paper-based or card-
by packaging aesthetics perhaps more
board packaging is more sustainable
so than ever before.
than plastic.
Simultaneously, other demands have
Thanks to this perception, some compa-
emerged from more acute needs such
nies have shifted to paper-based pack-
as stringent hygiene standards during the
aging to avoid the plastic backlash.
ongoing global pandemic.
Beer brands such as Budweiser Budvar
Here, we will address four major trends
UK and Royal Grosch recently opted out
that are driving changes in packaging in
of plastic to paper-based multi-pack
the UK, impacting breweries and beyond.
packaging to respond to such negative
Trend 1: Circular Packaging
perception of plastic.
Demand for circular packaging from
Such knee-jerk reactions however, are
both consumer and regulatory pres-
not without consequences. As reported
sures is continuing to prompt businesses
by Global Forest Watch, “40% of glob-
to choose packaging which contains
al deforestation is commodity driven”
recycled content, is reusable, refillable or
with packaging identified as one of the
recyclable.
contributing factors to this unwelcome
Lidl GB is the latest supermarket to
development.
announce their plans to double the use
In fact, it is estimated that 361 million
of reusable packaging solutions by 2021
hectares of trees were cut down be-
and make 100% of their own-label pack-
tween 2001 to 2018, which is equivalent
aging recyclable, reusable, refillable or
to a reduction of the world’s forests by
renewable by 2025.
9%. During the same period, there was an
Meanwhile Tesco also announced that it
increase in paper consumption by 26%
will trial the company’s first-ever recy-
with packaging demand responsible for
cled food-grade plastic for its own-label
55% of this volume.
cheese lines.
Furthermore, as addressed in our de-
This growth in public awareness on the
bunking plastic myths piece, paper has a
need to build a circular economy and
larger carbon footprint than plastic with
transition away from a linear production
paper bags generating 70% more air and
system will continue to drive innovations.
50% more water pollutants than plastic.
BREWERS JOURNAL
Moreover, paper-based products are
panies raise their hygiene standards.
recyclable up to a finite number of times,
Furthermore, according to an article by
unlike HDPE.
Packaging Europe, we can expect more packaging design elements that empha-
Trend 3: Aesthetic Appeal
sise hygiene aspects such as designated
In the age of social media where con-
handles that minimise contact areas
sumers are sharing images on an every-
or tamper-proof packaging to ensure
day basis, packaging aesthetics are more
that food and drink content is safe
important than ever.
from contamination. Romanian brewer
Aesthetic appeal and strong brand iden-
Albacher for example, have responded
tity have long been marketing essentials
by adopting an aluminium foil lid to cover
for packaging, which is why businesses
can tops.
continue to dedicate time and effort to come up with unique designs with
Juggling ever-changing brand and
shelf-appeal. From a brand perspective,
consumer expectations is certainly no
increasing sales while also gaining free
easy feat but a challenge we have not
exposure through social media is a win-
shied away from. With over two decades
win situation.
of experience in the packaging industry
Trends also tend to develop in tandem
and seven years working alongside UK
with one another. In line with the sus-
breweries, we have a proven record of
tainability trend, one expert posits that
responding to our clients’ needs and
we can expect consumers to opt for
developing our products accordingly.
simpler and more eco-friendly packaging
From hygiene standards to sustainabil-
designs over complicated and “over-en-
ity expectations, our solutions help UK
gineered” formats as shoppers are in-
breweries meet consumers demands
creasingly conscientious of unnecessary
when it comes to secondary packag-
packaging.
ing. PakTech handles wholly embody circularity, made from 100% recycled
Trend 4: Heightened Hygiene
HDPE, reusable many times over and
Expectations
infinitely recyclable. They also enhance
While sustainability remains a high
the aesthetic appeal of products they are
priority for UK consumers, the ongoing
applied to.
COVID-19 pandemic has heightened both business’ and consumers’ concerns
Not only do the PakTech handle’s mini-
for packaging hygiene. As sensitivities
malist design allow for a product’s visuals
around hygiene are now being reflected
to be fully displayed, they come in an
in people’s behaviour, the packaging
array of colours to complement the prod-
industry has been quick to respond.
uct’s aesthetics. Finally, PakTech carrier
It is perhaps no surprise that innovations
handles for cans offer additional hygiene
like self-cleaning plastic or anti-microbial
value by covering can tops entirely, pro-
film are gaining more attention across the
tecting them from contamination when
industry as consumers want to see com-
being handled in warehouses.
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NOVEMBER~DECEMBER 2020
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61
PROTECT YOUR BUSINESS INSURING YOUR BREWERY IS AN ESSENTIAL PART OF BUSINESS. HERE TOM DOWD, PART OF THE BREWERY INSURANCE TEAM AT BOLLINGTON INSURANCE, SHARES HIS THOUGHTS ON SETTING UP A BREWERY BUSINESS, THE IMPACT OF COVID-19 ON THE INDUSTRY, AND HOW BUSINESSES CAN MOVE FORWARD IN UNCERTAIN TIMES.
T
he most important thing
who might be subject to further lock-
initially is establishing your
down restrictions, which makes it harder
target market. Local de-
to estimate the demand for products.
mand is key. It increases the
Businesses we deal with are focussing on
costs if you deliver outside
supplying those who remain open right
your locality – whether that’s petrol for
now, but there’s always a level of uncer-
yourself, or the cost of couriers. Espe-
tainty in the current climate.
cially in the current climate, locals are more easily served by a business on their
A lot of income and brand awareness
doorstep. It’s also good to be a part of
traditionally comes from events, such as
that community spirit, helping your brand
beer festivals, county shows and the like.
to be recognised.
Being able to taste and try samples of
In terms of insurance, there are also
different products helps brewers to shift
increased liabilities if you ship over longer
stock. Unfortunately, these events are
distances, including overseas, which
few and far between this year.
need to be covered.
All of this has led to a big move to online
Having established your target market,
trading. Businesses are setting up new
write yourself a business plan. Even
websites and social media pages. They
small microbreweries will benefit from
are delivering orders direct to peo-
knowing projected turnovers and project-
ple’s homes. Brewery packs are being
ed costs. This will help you decide how
put together, with tasters of a range
productive you will need to be to turn a
of products. You may now employ a
profit, any staff you might need, and how
delivery driver, or be ramping up courier
much equipment is going to cost. Insur-
deliveries, which means goods in transit
ers will look at this plan to see how viable
insurance is still a consideration for many
your business is, and the risks involved.
brewers.
Another thing to think about is security of your premises. Even if you set up
Ultimately, if customers can’t come to
a cottage industry at home to begin
you, you have to deliver to them.
with, ensuring you have a minimum of
During these unprecedented times,
five-lever mortice locks on doors and
insurers are sympathetic. They realise
closed windows will ensure equipment
it’s very difficult to predict turnover and
and stock are protected. Household
stock levels when government guidance
insurance won’t cover your brewery if you
is changing frequently. Many of our cus-
work from home, so having the right se-
tomers have seen reduced turnover and
curity and the right insurance is important
are cutting costs, so insurers have also
here.
reduced their prices to reflect reduced risks in these circumstances.
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NOVEMBER~DECEMBER 2020
Most breweries are insured with a pack-
With businesses forced into temporary
age policy to ensure there are a range of
closure, business premises are unoccu-
covers for everything they do. This means
pied when they normally wouldn’t be.
that even if you don’t ask for certain cov-
How does that impact on insurance?
ers, they are automatically provided to
Unoccupied property normally only has
limit your exposure to risk, based on our
FLEA cover – Fire, Lightning, Earthquake,
experience of the issues you might face.
and Aircraft. You won’t be covered for
We are seeing that most clients are
escape of water or flood, for example. In
renewing their cover with us, so they are
fact, unoccupied property is not always
continuing to trade, which is good news.
covered by mainstream business insur-
There’s an obvious impact on the sector
ers.
with pubs operating at a limited capac-
A good broker can help to insure you
ity wherever they are allowed to open.
against the increased risks involved, but
Less stock is ordered by businesses
this can affect your insurance premium.
BREWERS JOURNAL
Some insurers can still cover stock if a
THE MAIN RISKS TO COVER
pub closes, for example, but will only offer FLEA cover on your buildings.
Public liability – any third-party damages are covered by this.
We recommend that unoccupied proper-
Employers liability – any employees need to be covered by law, even on a
ty is checked on a regular basis, to guard
sub-contracted basis.
against the risk of property damage or
Contents cover – including cover for brewing equipment, including high-pressure
theft. Again, security is also important.
safety components which can be expensive to replace.
If you know you won’t be using services
Stock – cover for bottles, kegs, barrels stored on premises.
in the building such as gas and electric,
Products liability – if making your own product and using standard ingredients,
turn them off – but make sure any alarms
you can get cover to protect against claims for any injury from the product you
you have set are activated still.
produce (contamination covered).
Insurance brokers like us have access to
Goods in transit cover – when you’re transporting stock to and from events in your
different insurers, allowing us to provide
own vehicle, this covers you for damage or theft of goods and delivery of goods to
products that meet your individual needs
any retailers.
at competitive prices.
Events cover – you can get cover for the risks of stock taken to an event. If stock
We attend SIBA regional meetings and
is stored out in the open, there’s always a risk of theft or damage to goods. Of
speak to businesses of all sizes about
course, events are limited while coronavirus restrictions are in place, but this is
their insurance and risk management re-
worth considering as and when events happen again.
quirements. We have invested time and money in the industry, so we have learnt a lot about the way individual brewers operate and can provide cover to reflect a wide range of circumstances.
Tom Dowd works in the brewery insurance
ship. He provides support and advice
You need to focus on having a great
team at Bollington Insurance. Bollington
to breweries of all sizes regarding their
product, a market to sell it to, and a plan
are associate members of SIBA, and Tom
insurance arrangements.
of action. It’s not for you to understand
has taken part in a wealth of events and
insurance – it’s us. We’re here to help.
industry meetings as part of this relation-
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brewersjournal.info
30TH NOVEMBER
THE CO2 & O2 SPECIALIST NOVEMBER~DECEMBER 2020
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63
A JOURNEY THROUGH IPA LALLEMAND BREWING HAS JUST PARTNERED WITH VERDANT BREWING CO ON THE COMMERCIAL LAUNCH OF THE HOUSE YEAST STRAIN FROM THIS LEADING BREWERY. HERE, ROBERT PERCIVAL, REGIONAL SALES MANAGER FOR EUROPE AT THE GLOBAL LEADER IN YEAST, BACTERIA AND SPECIALTY INGREDIENTS, TAKES US ON A JOURNEY OF THE EVOLUTION OF IPA AND EXPLAINS MORE ABOUT THE PROJECT WITH THE CORNISH BREWERY. 64
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NOVEMBER~DECEMBER 2020
W
hen we think of IPA
fining ingredient of IPA but we cannot
in a historic sense,
overstate the importance of pale malt in
we often associate
the origins and development the style.
the heyday of this
Malt production and specifically kilning
iconic beer style
was integral to the development of pale
with Victorian Britain and the industrial
malt, specifically the move to coke fue-
powerhouse breweries of the 1830s.
led kilning (coal derived) resulting in low-
However, the start of the IPA journey
er temperatures and cleaner flavour. So,
goes some way back further in time.
this new malting technology allowed for new beer styles which would provide the
The 1700s saw the start of what we could
basis of what became IPA in the 1800s
refer to as modern British brewing, the start of industrialization and commerciali-
Exporting was a significant aspect of Brit-
sation of beer.
ish brewing history and the shipping of
The rise of cities is key in this respect.
IPA was central to its story. Beer on ships
Large populations moved from the coun-
was nothing new, beer was commonly
tryside to establish and populate cities,
used as an alternative to water and was
centres of industry and production.
included in rationing for sailors.
This influenced brewing as well, and
Beer from Britain was shipped to colonies
we see a shift in the nature and scale of
of the British Empire and exports grew as
production from smaller brew pubs and
empire reached its peak.
production on estates (farms and abbeys
Exports to North America were princi-
as two examples) to large commercial
pally supplied from London with other
production in the cities.
countries such as the West Indies and
The Industrial Revolution also brought
Australia being supplied via Bristol.
technological advances which ultimately
Export to India from London breweries
brought greater consistency and control
had been commonplace in the mid-
over the brewing process - these in-
1700s, while at a similar time Burton
cluded thermometers, hydrometers and
Breweries were exporting to the Baltics
steam production.
and Russia.
We often think about hops as the de-
The strong growth in export saw the rap-
BREWERS JOURNAL
id expansion of breweries in London and
time could be considered a type of
but it was Hodgsons Pale Ale that gained
Burton in particular.
harvest beer, and it is certainly likely they
favour.
Stronger beer survived long voyages and
influenced the recipe and brewing of
This beer had a similar recipe and profile
hops proved to be an excellent preserva-
early IPAs.
to stock and October beers, it was pale, strong and highly hopped.
tive, which was to become very important in the beers that eventually gained
With trade and export being so critical to
The beer was aged for one year on site at
favour in India.
the story of IPA it would be impossible
the brewery before then being shipped
The trip to India took around 6 months
not to talk about the East India Company.
and conditioned on the boat. It arrived
and crossed the equator twice, beers
Based in East London and founded in
after the long journey “clear, brilliant and
making the journey needed to be robust.
1600 it dominated trade between the
straw coloured”.
One measure taken by brewers to help
UK and India at the height of the British
The use of the word IPA was not coined
preserve the beer on this punishing jour-
Empire. At its peak it had a fleet of over
until as late as 1829 so it is not accurate
ney was to add somewhere in the region
70 ships, a large private army and traded
to say that Hodgson invented IPA.
of 33% more hops, these were added dry
in silk, cotton, spices and tea.
and direct to the cask.
Many historic brewers could lay a claim
What can be said for certain is that the
on the title of the worlds first IPA, but the
Pale Ales produced at the Bow Brewery
October beer and stock ale greatly
story of George Hodgson’s Bow Brewery
along with Hodgson’s ruthless com-
influenced the beers that would later
is certainly an import one.
mercial practices were very important
become known as IPA. They certainly
Founded in 1752 in East London near to
contributors to the overall IPA story.
had the characteristics that suited them
the headquarters of the East India Com-
to the long voyage well, being strong and
pany the Bow Brewery focused primarily
While early IPAs and their export to India
highly hopped.
on the production of Porter.
was dominated by the London breweries it was the breweries of Burton-on-Trent
October beers were brewed using 100% pale malt using fresh harvest malt and
Hodgson built up close ties with the East
in the Midlands of England that were to
hops. Alcohol content was high, typically
India Company and gained favour with
become primarily associated with the IPA
around 9-10%.
its officers by offering favourable credit
boom.
Although relatively low attenuation was
terms.
There had been brewing in Burton as
common; upon leaving primary fermen-
Ruthless business practice and price
early as 1100AD and records show that
tation these beers were aged in barrels
gouging gave Hodgson what was
beers were being shipped to London as
and subject to secondary fermentation
effectively a monopoly on the supply
early as the 1630s.
over time.
of beer to India in the late 1700s. Many
It was the Trent Canal Act of 1698 that
In many ways the October beers of this
styles were exported, including porter,
opened up trade and export from the
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65
More open trading practices caused
1800s and in to the early 1900s.
the monopoly enjoyed by Hodgson and
A variety of factors contributed this -
the East India Company to weaken, and
social and political pressures such as
Burton brewer Allsopp was asked to rep-
the temperance movement, a general
licate Hodgsons famous pale ale.
trend towards lower alcohol content and
Pale Ale export via Liverpool grew and by
lower original gravity beers, WWI, which
the 1830s Burton became the epicenter
brought with it rationing and increased
of IPA production in the UK. In the early
taxes, and the rise of lager breweries in
1830s Bass breweries supplied around
India which displaced imported beers.
40% of all IPA exports to India from the
IPA production continued in the UK,
UK this represented 60% of the total
however there were notable changes in
production of the brewery.
flavour, process and alcohol content.
Export and international trade were at the
In effect, the strong full flavoured beers
very heart of the stratospheric success
that became so popular in the mid 19th
of IPA.
century had been toned down as session ales.
So where does yeast fit in to the IPA story? Over the course of the 20th Century the
Stock ale brewed using Nottingham Long-Ear malt, Beer Noveau
There is little understanding of the nature
brewing market was broadly consolidat-
of yeast until the mid to late 1800s, and
ed, and beers were largely “homoge-
certainly there will have been a great deal
nous”.
of diversity across UK brewers in terms of
This prompted a backlash from con-
the strains and cultures used.
sumers and brewers alike. In the 1970s
There is some information that can give
and 80s a counter movement started in
us insight into the general character of
the US; Anchor, Sierra Nevada and Bert
yeasts used to ferment these beers.
Grants being key pioneers in what would
For example, many historic recipes
become the start of the craft beer revolu-
indicate they used yeasts with character-
tion which we are still experiencing today.
istics common to this day including; high
These and other brewers sought to
attenuation, good alcohol tolerance, and
revive old beer styles and recipes, whilst
a “clean” flavour and aroma.
experimenting with new raw materials.
This will have been brewery dependent
The influence of the historic IPA style was
town. Early shipping and exports mainly
and many beers of this time would have
clear, and combining new and bold US
consisted of porter and stout beers to the
been fermented using complex mul-
hops such as Cascade added an extra
Baltics and Russia.
ti-strain cultures.
dimension to these beers. Over time and
Later, following construction of the
In a similar fashion to the traditions of Eu-
leading up to the modern day this quest
Mersey Canal in 1777, IPA shipping via
ropean farmhouse brewing, strains and
for flavour and diversity has led to an ex-
Liverpool became the primary source of
cultures were shared between breweries.
plosion in different interpretations of IPA. Now, far from being one single style we
export. As brewing became increasingly indus-
can experience IPA in many different
Water composition was, and still is, key to
trialized many of these historic cultures
forms:
the characteristics of Burton beers; high
and their unique characters gradually
calcium and sulphate enhances fermen-
died out. This can in part be explained by
u English IPA
tation and flocculation resulting in highly
advances in microbiology.
u American IPA
attenuated beers with good micro stabili-
In the mid-1800s, Louis Pasteur discov-
u West Coast IPA
ty and a distinct flavour and character.
ered that yeast was a living microorgan-
u East Coast IPA
In the 1700s breweries in Burton flour-
ism and as late as November 12, 1883,
u Black/Dark IPA
ished largely due to export of porters
Emil Christian Hansen in the Carlsberg
u Double IPA
and stouts to Russia and the Baltics, via
Laboratories developed pure culture
u Triple IPA
London.
techniques, isolating and purifying the
u Belgian IPA
This effectively ended after 1783 when
first single cell brewing yeast culture.
u White IPA
high taxes increases of 300% were
Today, most brewers use single strain
u Fruit IPA
levied by Russian authorities to promote
pure culture yeast!
u Sour IPA
1800s Burton Brewers looked to new
The production and popularity of IPA
With all this diversity and quest for flavour
outlets for export.
saw a significant decline towards the late
it’s hardly surprising that strain selection
domestic production. As a result, in the
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BREWERS JOURNAL
TYPICAL RECIPE: REID’S 1839 IPA OG: 14.25 P (1.057 SG) FG: 3.75 P (1.015 SG) ATT: 73.7% IBU: c.120 IBU ABV: 5.8% Colour: 4 EBC (2 L)
u Malt: 100% Pale Ale (British) u Mashing: u Single Infusion 70C (158F) for 60 mins u Liquour:Grist 3.46/1 u Kettle: u 75-minute boil u 11.5g/l Fuggles (5.5%AA) at three stages; start, 30 mins, 15 mins u Fermentation: u Nottingham Ale Yeast u 19.4C (67F) fermentation u 1.87g/L dry hop (Fuggles)
From “IPA” by Mitch Steele, provided by Ron Pattinson
has become critical to modern IPA.
of the beer. Also to be considered is the
make informed and accurate decisions
With so many yeast strains now available
impact of dry hopping and yeast and hop
and to be creative.
it is essential that a brewer considers
interactions. Indeed, biotransformation
Already centuries old, IPA has a bright
some key characteristics when selecting
and the impact that yeast has on poten-
and exciting future!
which strain they want to use, including;
tial hop aroma is an area of great interest and research at present.
In the last edition of the Brewers Journal
u Flavour; will the flavour contributed
With all this in mind Lallemand have
you will have read about the exciting de-
by the yeast compliment the type of IPA
highlighted 5 key brewing yeast strains in
velopments happening at Verdant Brew-
being produced?
a range of “IPA Solutions” offering different
ing Co, including our recent launch of the
u Aroma; Is a more neutral and clean-
characteristics and contributions to creat-
house strain from this leading brewery
er aroma desired or would a fruity and
ing and fine-tuning different IPA styles.
renowned for its modern IPAs.
aromatic yeast be preferable to combine
The following two pages provide an
with modern hop profiles?
overview and key data relating to select-
This new LalBrew® Verdant IPA strain
u Attenuation; which sugars will the yeast
ing the right strain for producing an IPA.
represents a real first for Lallemand, a very close and direct collaboration with a
ferment and what subsequent effect will this have on ABV, body and mouthfeel?
What is clear is that brewing has come a
leading brewer to produce and dry their
u Alcohol tolerance; Is the yeast capa-
long way since the 18th century and the
house yeast and make it available for all
ble of going to a higher ABV without any
inception of the first IPAs.
brewers to use.
stress-related off flavours?
Key aspects of this iconic style remain,
This exciting project has been three
u Flocculation; Does the beer being pro-
and influence modern IPA to this day,
years in the making. Verdant Brewing Co.
duced require a highly flocculant strain
but the style has evolved into something
(Falmouth, UK) value this strain as being
and how will the flocculence impact on
with much diversity, with brewers free to
totally unique and suitable for a broad
the finished beer?
explore new flavours and aromas.
range of IPAs and other beer styles,
Yeast is now a central part of this con-
contributing prominent notes of apri-
In addition to these key characteristics
versation. Whatever interpretation and
cot and undertones of tropical fruit and
the fermentation temperature and profile
type of IPA a brewer wishes to create
citrus which merge seamlessly with hop
will be factors in the overall character
they have all the tools and information to
aromas.
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67
CONSIDERATIONS FOR IPA FERMENTATIONS u Yeast Strain Selection u Flavour u Aroma u Attenuation u Alcohol tolerance u Flocculation u Fermentation temperature and profile u Conditioning u Dry hopping and Yeast & Hop interactions
Moreover, dozens of breweries around the world have conducted very successful pilot brewing trials with LalBrew® Verdant IPA in recent months resulting in a hugely successful collaborative pro-ject. Some of the key features and data from this exciting yeast strain can be seen overleaf.
BRING YOUR BRAND TO LIFE THROUGH TEXTILES www.thecottontextilecompany.co.uk sales@thecottontextilecompany.co.uk 020 3633 2699
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BREWERS JOURNAL
Best Practices
Best Practices
IPA Solutions IPA Solutions
India Pale Ale (IPA) is a beer style defined by higher hopping rates. The original IPAs were brewed in the late 18th century Palethan Ale a(IPA) is a pale beerale style defined by higher rates.toThe original IPAs were brewed in the late 18th century with more hops and higher levels ofIndia alcohol typical in order to survive thehopping long voyage India. The modern with more hops levelsbyoftheir alcohol a typicalhoppy pale ale in order to survive the long voyage to India. The modern IPA family includes a diverse range of beer styles thatand arehigher all defined verythan prominent character. IPA family includes a diverse range of beer styles that are all defined by their very prominent hoppy character. The choice of yeast strain is an important consideration in brewing any IPA style. Each yeast strain produces unique flavor Thearoma choiceofofthe yeast strain is an important in brewing any IPAThe style. Each compounds that directly impact the final beer, from relativelyconsideration neutral to more fruity esters. level of yeast strain produces unique flavor compounds that directly impact the aroma of the final beer, from relatively neutral attenuation will impact the perception of bitterness and the level of flocculation will impact the clarity of the finished beer. to more fruity esters. The level of attenuation will impact the perception of bitterness and the level of flocculation will impact the clarity of the finished beer. Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived Recent research is uncovering howBrewing differentR&D yeast can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. The Lallemand labstrains has identified specific enzyme activities flavor process called biotransformation. The Lallemand Brewing R&D lab has identified specific enzyme activities in several LalBrew® Premium strains that arecompounds, important fora biotransformation, including β-glucosidase and β-lyase. in several LalBrew® Premium strains that are important for biotransformation, including β-glucosidase and β-lyase. The combination of primary yeast metabolism (attenuation, production of esters, flocculation) and secondary interactions The combination of primary yeast (attenuation, production of esters, flocculation) and secondary interactions with hop compounds (biotransformation) will determine the flavor andmetabolism aroma of the finished beer. with hop compounds (biotransformation) will determine the flavor and aroma of the finished beer. 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 Armed this data, about the brewer is well equipped to choose the best yeast for each IPA style. Lallemand Brewing is at the fore research and we are ready to help you withwith any questions brewing hoppy beer styles. research and we are ready to help you with any questions about brewing hoppy beer styles. #WeBrewWithYou #WeBrewWithYou
VERDANT IPA
VERDANT IPA
IPA-STYLE
ALE YEAST
IPA-STYLE
ALE YEAST
Quick facts
Quick facts ATTENUATION AND STANDARD DEV. ATTENUATION IN 12°P STANDARD AND WORT STANDARD 78.3DEV. (3.2)IN 12°P STANDARD WORT
ATTENUATION AND STANDARD DEV. ATTENUATION IN 12°P STANDARD AND WORT STANDARD 68.6DEV. (1.8)IN 12°P STANDARD WORT
ATTENUATION AND STANDARD DEV. ATTENUATION IN 12°P STANDARD AND WORT STANDARD 83.6DEV. (1.2)IN 12°P STANDARD WORT
FLO CC U L AT I O N HighFLO CC U L AT I O N
FLO CC U L AT I O N FLO CC U L AT I O N
FLO CC U L AT I O N
FLO CC U L AT I O N HighFLO CC U L AT I O N
A LCO H O L TO L E R A N C E LCO H O L TO L E R A N C E 13%AABV
A LCO H O L TO L E R A N C E A LCO H O L TO L E R A N C E
10% ABV 13% ABV
LCO H O L TO L E R A N C E 12%AABV 10% 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 ION β-glucosidase High
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Sweet, fruity, full body Apricot, smooth, medium body
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Apricot, smooth, Neutral, clean, dry medium body
PP DA
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brewersjournal.info
Neutral, clean, dry Peach, tropical, dry
LE
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ACI D
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NA
Peach, tropical, dry
LE
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Flavor & Aroma
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B I O T R A N S FO R M AT ION β-glucosidase Medium β-glucosidase Medium β-glucosidase HighHigh β-glucosidase Medium Medium β-glucosidase LowMedium β-lyase β-lyase β-lyase β-lyase Medium β-lyase Low β-lyase High
β-glucosidase Medium High β-lyase β-lyase Low
Flavor & Aroma
H
12% 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
F
A LCO H O L TO L E R A N C E LCO H O L TO L E R A N C E 14%AABV
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High Low
A LCO H O L TO L E R A N C E
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β-glucosidase β-lyase
9% ABV
8
Low
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B I O T R A N S FO R M AT I O N
LowFLO CC U L AT I O N Moderate
PP E
9% ABV
Moderate High
VE
A LCO H O L TO L E R A N C E
Medium
A D
68.6 (1.8)
78.3 (3.2)
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Medium
D RE
83.2 (0.9)
81.2 (2.0)
FLO CC U L AT I O N
VE
81.2 (2.0)
ATTENUATION AND STANDARD DEV. ATTENUATION IN 12°P STANDARD AND WORT STANDARD 83.2DEV. (0.9)IN 12°P STANDARD WORT
LO
ATTENUATION AND STANDARD DEV. IN 12°P STANDARD WORT
Neutral, clean, dry Sweet, fruity, full body
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N
www.lallemandbre
HOW SPUNDING SAVES MONEY BY USING A SIMPLE SPUNDING VALVE, YOU CAN NATURALLY CARBONATE YOUR LAGERS AND ALES WITHOUT WORRYING ABOUT BUILDING DANGEROUSLY HIGH PRESSURE, EXPLAIN PRECISION FERMENTATION
I
n order to either speed up produc-
The valve’s attached gauge monitors PSI
tion, maintain a natural process,
(or the display could read in metric pres-
achieve a certain mouthfeel, follow
sure units such as “bar” or “kPa” units of
their interpretation of Reinheits-
measurement), and any extra gas emitted
gebot or simply spend less money
above the set level triggers the variable
buying carbon dioxide gas (CO2), some
pressure relief valve to open automatical-
brewers opt to naturally carbonate their
ly. Once the pressure falls back down to
beer before packaging.
the desired setpoint, the valve closes.
This differs from America’s much more common “forced carbonation” method of
Why Should I Practice Spunding?
forcing the proper amount of purchased
“Carbonation achieved via the old, proven
or self-collected CO2 into the beer.
German practice of spunding is one
Because an unregulated natural carbon-
approach to creating smallest-possible
ation requires a brewer to keep active
bubbles and creamy mouthfeel in beers,”
vigil over her ferment, lest it develop
says Jaime Jurado, Production VP at
head or fizz that’s too fervent or too
Ennoble Beverages and past president
lackadaisical, this potentially dangerous
of the Master Brewers Association of the
technique can leave too much to chance.
Americas.
As a way to control the amount of gas
“I am mystified as to how this might be
absorbed or released, some brewers turn
explained. There is no apparent techni-
to “pressurized” fermentation, otherwise
cal reason why my perception of these
known as spunding.
finer carbonation bubbles compared to force-carbonation exists. But vaya con
What is Spunding and How Does it Work?
Dios!”
Spunding directly translates from German to English as “bunging.” This method
Though the effect is unproven, other
of natural carbonation involves carefully
words sometimes used to describe the
monitoring your present gravity and seal-
bubbles and/or mouthfeel generated
ing off the tank after the aggressive initial
by naturally carbonated beer are “soft,”
stages of fermentation have finished.
“round,” “fine,” “bright,” and “consistent.” But one word you won’t likely hear asso-
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Once your wort ferments to near your
ciated with spunding is “pungent.”
targeted final gravity (too many variables
Because pressure can suppress the
keep us from recommending how near)
expression of volatile compounds that
and you’ve closed off all orifices, you set
form esters, pressurized fermentation
the spunding valve you’ve attached to
can suppress unwanted esters from
your tank to your desired hold-pressure.
certain yeasts, leading some advocates
(Though the pounds per square inch
to proclaim that the technique can create
depend heavily on the style and amount
clean “lager-like ales” in less time and at
of carbonation you’re after as well as
higher temperatures than it would take to
the actual temperature of the beer in
brew an actual lager.
the tank, this number will almost always
“You can also cut out the end time it
hover in the single digits so that you don’t
takes to add CO2,” says Ingrid Epoch,
risk exceeding the safe limitations of your
a brewer at New Jersey’s Eight & Sand
tank.)
Brewing.
BREWERS JOURNAL
Can I Ferment Both Ales and Lagers This Way? Most armchair brewers associate spunding with lagers because the tradition started in Germany where brewing began long before you could buy CO2 containers, and though German brewers typically consider this a non-issue, some “purists” argue that Reinheitsgebot’s list of four approved ingredients does not include external gas. Today, most American craft brewers who ferment under pressure do so with lagers. However, some do find success spunding ales. While fermenting an ale under closed conditions can create dangerously high
diacetyl rest. To do so, she removes the
pressure levels, a properly functioning
cooling jacket and lets the temperature
spunding valve should stop these levels
free-rise. “After the yeast has aggressively
from rising to an unsafe point.
reproduced there’s not enough food left
Note: To reduce capex investment, brew-
to create a bunch of off-flavors,” she says.
ers generally choose tanks that are rated
“So when you cut off that temperature
for lower operating pressures, though
control, as a last resort they’re eating
they can purchase fermenters rated for
those unwanted chemical compounds.”
Fermenting under pressure can prove dangerous if you don’t pay close enough attention to the gas build-up in your tank.
higher internal pressures to support such robust natural carbonation.
What Precautions Should I Take When Spunding?
How Do I Dry-Hop Wort in a Closed Sys-
As detailed earlier, fermenting under
tem?
pressure can prove dangerous if you
How do you infuse hops into a fermenter
don’t pay close enough attention to the
when it’s sealed? Easy. Hook a hop-filled
gas build-up in your tank. As such you’ll
brink to the fermenter and set it to a PSI
want to take two important precautions
lower than the tank, say five PSI to the
to ensure your spunding valve works as
tank’s eight.
designed.
This lets the brink suck in wort, to which
Don’t start spunding too early, as krausen
you can add hops to create a hop slurry.
can form (primarily in ales) and clog your
Now, set the brink to 12 PSI so the slurry
valve. Some spunding valves measure in
pushes back into the fermenter. Voila,
bar even though many American brewers
dry-hopped beer.
calculate pressure in PSI. You can buy
Epoch shaves days off her brew by letting
gauges that display both but if yours
the yeast clean up diacetyl and other
don’t, do your conversions carefully. With
off-flavor-producing compounds during
1 PSI equaling .08689 bar, says Epoch,
the last third of fermentation instead of
“The difference is staggering. You want to
waiting until it’s done to give the beer a
be under one bar, maximum.”
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71
THE IMPORTANCE OF FERMENTATION A TART AND SPARKLING SOFT DRINK MADE FROM FERMENTED TEA, KOMBUCHA IS A DELICIOUS SOURCE OF MANY WELLBEING BENEFITS. IT HAS INCREASED IN POPULARITY OVER THE PAST FEW YEARS AND, WHEN BREWED PROPERLY, CAN BE A FANTASTIC COMPLEX ALTERNATIVE TO ALCOHOL. A LOT OF LOVE GOES INTO THE BREWING PROCESS AND IT ISN’T AS SIMPLE AS IT MAY SEEM. HERE EMMA THACKRAY, CO-FOUNDER OF BOOCH & BREW, BREAKS DOWN THE CRUCIAL ELEMENTS OF THE PERFECT KOMBUCHA BREW.
T
he first step in the Kombu-
quality of the sugar is paramount, we use
alcohol and transforming this into healthy
cha brewing process is to
a light organic cane sugar and it’s this
organic acids (and ensuring that the kom-
make the sweet tea base,
that fuels the fermentation.
bucha has only trace amounts of alcohol
which is made by steeping tea and sugar. Kombucha is
and is thus classed as non-alcoholic). Fermentation is critical to Kombucha and
For the fermentation to be successful
traditionally made using green or black
once the tea base has been steeped, it is
and for the SCOBY to thrive, different
tea; however white or oolong tea can also
time to move onto the first fermentation
variables such as tem-perature need to
be used.
stage. A symbiotic culture of bacteria
be controlled.
and yeast (known as a SCOBY) needs to
Once the SCOBY has been added, it
Different teas impart different flavour pro-
be added to the tea base to kickstart the
should be left for around 14 days at room
files, so kombucha made wih a white tea
fermentation.
temperature. The longer the Kombucha is left to ferment, the stronger the distinc-
is typically lighter in flavour and mouthfeel than one made with black tea. Using
The yeast begin by consuming the
tive vinegary tang will become and the
high quality tea is very important, tea it-
sugars in the sweet tea, creating ethanol
lower in sugar it will be.
self is a known source of antioxidants and
(i.e alcohol) and Co2 (this is what gives
the nutrients in tea help the microbes
Kombucha a natural effervescence). Then
thrive during fermentation. Similarly, the
the bacteria get to work, consuming the
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NOVEMBER~DECEMBER 2020
The second fermentation
BREWERS JOURNAL
When the kombucha reaches the desired
the fermentation and carbonation pro-
As well as being responsible for many of
flavour, it’s ready for drinking and bottling.
cess because the decrease in temper-
the health benefits that can be obtained
If brewing at home the Kombucha can be
ature causes the microbes to go into a
from drinking Kombucha, the fermen-
poured into capped bottles and stored at
dormant, inactive state. The Kombucha is
tation process plays a vital role in the
room temperature. If the Kombucha is to
then ready to drink and enjoy!
flavouring of the beverage. The flavour of Kombucha changes significantly
be flavoured, this can be added directly into the bottle.
Why fermentation is so important
throughout the fermentation process. Varying tea, temperature and fermen-
Although the SCOBY is removed after
During the fermentation process, the
tation time allows the brewer to play
the first fermentation, there will still be
healthy microorganisms increase signifi-
around with the flavours to get it exactly
microbes in the drink. Due to the second
cantly, resulting in greater health benefits
to their taste.
fermentation taking place in a closed
from drinking Kombucha.
In addition, the taste created through fermentation makes Kombucha an
bottle, the CO2 that is produced by the yeast will not be able to escape and
The fermentation process also makes
attractive alternative to alcohol as it has
the kombucha will become carbonated
Kombucha abundant in organic acids
a complex taste with the flavour and
as a result. In addition, the kombucha
such as acetic acid, gluconic acid and
mouthfeel of a beer or wine, but without
microbes will continue to metabolise any
glucuronic acid.
the booze and subsequent hangover,
remaining sugar in the drink and produce
These acids are great for detoxification,
and far more health benefits.
more organic acids such as acetic acid
as they enhance liver function, meaning
and gluconic acid.
it can work to its optimal level to remove
The fermentation process also makes
pollutants and chemicals from the body .
Kombucha naturally lower in sugar. As
This will not only make the kombucha
Gluconic acid also support the growth of
the yeast in the SCOBY metabolise the
become tangier and less sweet, it will
bifidobacterica in the gut, which aids gut
sugar making it a low sugar drink natural-
increase the health benefits of the drink,
health and digestion.
ly, without needing to resort to sweeten-
as these acids are all antioxidants and
Not only that, the fermentation process
ers or other artificial ingredients.
therefore great for promoting gut health
makes Kombucha rich in antioxidants
So, the next time you are enjoying your
and detoxification.
which support the immune system,
favourite Kombucha, remember it’s
Once the Kombucha becomes carbonat-
reduce inflammation and process cells
packed full of amazing organic acids that
ed through the CO2 production, it can
from oxidative stress.
do wonders for your body, and it’s all
then be stored in the fridge. This stops
brewersjournal.info
thanks to the fermentation process.
NOVEMBER~DECEMBER 2020
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73
CATER FOR THE CONSUMER CURRENT CLIMATE CONDITIONS MEAN IT’S MORE IMPORTANT THAN EVER TO BE ABLE TO OFFER YOUR BEERS IN SMALL PACK FORMATS. DISTRIBUTING YOUR BEERS IN CAN ALLOWS YOUR BEERS TO REACH THE CONSUMER, AT A TIME THEY MAY NOT BE ABLE TO REACH YOU. HERE, WE LOOK AT SOME OF THE LATEST DEVELOPMENTS IN THE FIELD.
T
he benefits of counter pres-
has a high degree of efficiency and the
sure filling are numerous,
ability to fill different can sizes. Any size of
with the key focus in today’s
beverage can from 150ml slim to 500ml
craft beer market on quality
standard, the Codi can fill it.
rather than quantity. For
Core Equipment, they believe counter
Canning the products should be hassle
pressure filling is the most effective and
free; the ability to operate a full system
efficient way to package beer.
remotely makes this possible. The capability to set custom parameters allowing
As the market continues to shift its focus
fill times or levels ensures the canning
towards putting beer into cans, the need
process will continue to effectively de-
to adapt is increasing. The CODI coun-
liver quality results, no matter where it is
ter pressure canning system from Core
running from!
Equipment provides the highest levels of quality, combined with speed to meet
Dan Tomlin, sales manager at Core
those customer demands, the company
Equipment explains: “Every stage in the
explained. With a capacity of up to 55
canning process plays an integral role in
cans per minute and beer loss rates as
the success of canning your product.
low as 2%, this is reliable canning with
“The Codi fully automatic depalletiser
exceptional results.
from Core is nothing short of remarkable with a wide range of versatile capabilities.
The canning system is of modular design,
“This extraordinary machine can unload
incorporating every element required
up to 250 cans a minute, and be built to
from start to finish. The basic CODI sys-
suit any height, tailor making to suit your
tem includes a fully automatic depal-
end destination”.
letiser, twist rinse system, fully integrated filling and seaming machine.
The intelligence of the DPL-250 includes a system of sensors; demonstrating
Counter pressure filling greatly reduc-
knowledge of how many cans are left at
es dissolved oxygen pickup, whilst at
any given point and providing informa-
the same time enables higher levels of
tion including when more cans will be
carbonation.
required. The size of the cans is not an
With an oxygen pickup as low as 10ppb
issue with the ability to provide suitability
from tank to can, the longevity of the
for any can size with no changed parts.
product shelf life is increased considerably. There is no need to chill the beer first;
With the CODI stainless steel twist rinse
the counter pressure system allows the
systems supplied by Core Equipment,
cans to be filled at higher temperatures.
you can run multiple can sizes from the
High temperature CIP (clean-in-place)
fully automatic depalletiser at speeds of
is made straight forward and stress free
up to 250 cans per minute. The infeed
with the all stain-less-steel construction.
and discharge twists can be swapped out for can changeovers reducing the
The six head in-line canning machine
74
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NOVEMBER~DECEMBER 2020
time during production.
BREWERS JOURNAL
Jonathan Chaplin, managing director of Core Equipment, adds “we understand that every customer will have different requirements, it is with suitability in mind that the system can be built specifically
It is key to ensure the system is designed to meet specific needs, including being built to suit customer space, explains Core Equipment MD Jonathan Chaplin (Core Equipment above)
double lane, it can fill 2 different can sizes at once. Features include speeds of up to 5,400 cph (90cpm), a 16-head fill system (8
for exact can size to guarantee smooth
per line) with purge & pulse on the same
can flow.
head, dual touchscreen PLC controls for setup & monitoring of each lane,
“It is key to ensure the system is designed to meet specific needs, including being
of consumers by removing any contam-
simple changeover between can sizes
built to suit customer space”
inants.
in addition to patented Servo Seaming
The gravity twist rinse adjusts the alu-
The modular twist rinse allows easy
minium cans into position to rinse and
integration with the CODI can filler. When
clean prior to filling. The innovation of
used in line with the canning system,
Sales Director, Andy Pegman, says “We’re
this element in the process includes an
minimal water waste is ensured through
really pleased to be add the DUO to our
inbuilt can detection sensor to activate
environment conscious programming by
range. When we introduced the standard
the rinsing system, and the movement
only cleaning cans when the filler is feed-
CraftCan to the UK market in 2016, it be-
of a full 360° can turn to facilitate the can
ing through cans from the twist rinse.
came an integral stepping stone for craft
technology, allowing for real-time seam monitoring, with dual seaming stations.
breweries, enabling them to start canning
cleaning. Supplied with an integrated drip pan to
At Vigo Ltd, they have added one of the
on a craft scale on both a smaller budget
capture overspray and rinse water, the
latest American Beer Equipment product
and smaller footprint than other ma-
twist rinse can clean beverage cans with
innovations, the CraftCan DUO™, to their
chines the UK market seemed to offer at
water or deionised air depending on the
portfolio for UK craft breweries.
that time.
application and customer preference.
The CraftCan DUO™16 includes all the features of the standard CraftCan™ but
“The new CraftCan DUO represents an
Colin Sene, service engineering manager
has a ‘dual-fill’ design, in the form of two
attractive offering to breweries looking to
at Core Equipment adds, “Rinsing cans
filling lanes rather than one, filling at over
increase their throughput and efficiency
out before filling is common practice
twice the output (up to 90cpm) of the
without the inhibitive costs of counter
to ensure there is no manufacturing
largest CraftCan model, the CraftCan35
pressure filling lines.
debris left in the container or foreign
(up to 35cpm).
“It is also our best future-proof canning option for breweries looking to start can-
matter which may have ingressed during storage. This process ensures the safety
brewersjournal.info
In addition, as a result of the DUO’s
ning, who need the flexibility of dual-fill
NOVEMBER~DECEMBER 2020
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75
The CraftCan DUO™16 offers speeds of up to 5,400 cph (90cpm)
throughput and different can sizes.”
and incorporating precautionary protec-
European trucks, and its reinforced and
With 38 canning line installations under
tive measures.
narrow frame is completely enclosed for sanitation and safety.
their belt and more on lines on order, “These measures have added an extra
Highly versatile for an unmatched array
Vigo offer a comprehensive supply,
but necessary layer of complexity to our
of beverages and cans, it fills all Slim/
installation and commissioning service.
operations, but it’s amazing to think that
Sleek/Standard cans up to 19.2 oz, and
Andy explains, “Our engineering team
since the national lockdown ended, our
the system’s floating can-indexing wheel
are a critical part of our product offering.
engineers have installed 4 canning lines,
makes for the fastest changeover be-
Whether it’s a canning line, a brewhouse,
4 CIMEC bottling lines and 2 chilling ring-
tween can sizes.
a bottling line, or a kegging system we’ve
mains in Dublin, Glasgow, Dorset, East
supplied, we have a team of engineers
Sussex, Somerset, London and Devon.
Food-grade stainless steel fill heads are compatible with wine, kombucha, cider,
you can call on for ongoing support, maintenance and advice. We also keep a
“We remain very vigilant though and
mead and other beverage types and can
comprehensive range of spares in stock,
reactive as restrictions change in parts of
handle high-strength CIP measures to
and offer maintenance and service con-
the UK and ROI.
ensure no transfer of flavour or res-idue
tracts which we can tailor depending on
“We’re pleased to be pretty much back
between beverages.
annual throughput.”
to near-to-normal working practices in the circumstances. What has been a
Other ACS Mobile features include an
The global coronavirus epidemic has
real inspiration is the inventive ways craft
adjustable flow-restrictor valve with
made it an extraordinary year, and when
producers have reached out to their
pressure and tempera-ture monitoring,
asked what challenges Vigo has encoun-
customers in these trying times.”
capability for high-carbonation beverages, and a simple HMI interface with real
tered, Pegman explains: “It’s definitely been a challenge.
Cask Global Canning Solutions will re-
time weight changes. There’s also an
“Like the majority of UK businesses, our
lease its newest system, the ACS Mobile
updated weigh scale and auto reject fea-
business operations were impaired dur-
in late 2020. Designed to fit the needs of
ture, and an upgraded seamer capable of
ing the height of the national government
mobile canners, this highly agile version
50 cans/minute.
restrictions, but with a lot of multi-tasking
of Cask’s popular Automatic Canning
and flexible working, we were able to
System V5 delivers the state-of-the-art
resume, albeit slowly, when the restric-
features of the ACS V5 (including 40
tions eased.
cans/minute) in a footprint smaller than Cask’s Micro ACS.
“The safety of our staff and the support we give our customers is our priority and
The system’s smaller frame fits horizon-
we’ve worked hard on assessing risks
tally on lift gates for North American and
76
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NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
Great Beers
begin with F O R
M O R E
I N F O R M AT I O N
Muntons Malt C O N TA C T: D I S T R I B U T O R
MUNTONS DIRECT SALES
S A L E S
Joseph Fifield
David Hannah
Michaela Teagle
Pete Robson
Total Brewing Supplies
Southern England, Wales and Ireland
Scotland and Northern England
UK & International
Brewing & Distilling
North East, Yorkshire & Humberside, East Midlands, Cambridgeshire
07583 048935
07525 809093
joseph.fifield@muntons.com
david.hannah@muntons.com
07979 537764
07979 537782
01636 823909
michaela.teagle@muntons.com
pete.robson@muntons.com
gary@totalbrewingsupplies.co.uk
Muntons plc Cedars Maltings Stowmarket Suffolk IP14 2AG
T 01449 618300
muntons.com
BRANCHING OUT
THE TEAM AT ALLENDALE BREWERY ENJOYED HARD SELTZERS SO MUCH, THEY STARTED MAKING THEIR OWN. THE BREWERY, BASED IN THE NORTH PENNINES, BREWS AND CANS ITS RIDE SERIES OF SELTZERS IN-HOUSE THANKS TO ITS ROTARY COUNTER PRESSURE CAN FILLER FROM ENTERPRISE TONDELLI.
brewersjournal.info
A
former lead smelting mill
The drink in questions was Hard Selt-
located on the banks of
zer: a refreshing, natural fruit flavoured,
the river Allen in the North
alcoholic sparkling water which is low in
Pennines, England’s Last
calories, gluten free and vegan friendly,
Wilderness, is the home of
and not sweet and sugary.
Allendale Brewery.
At the time there was none available in
They are the first company in the UK to
the UK, so they had some sent over from
start producing and canning their new
Miami and as soon as they tasted it, they
brand ‘RIDE’ Hard Seltzers all in-house.
were sold! That first box did not last long. In fact,
Allendale brewery was registered in 2004
they thought it was so good they should
by Tom Hick and produced its first beer
have a go at making their own.
“Curlews Return” on Valentine’s day 2006.
Many nights were spent mixing flavours
Hick now runs the business hand in hand
and trialling different techniques until
with his wife Lucy and head brewer Neil
they hit upon the formula.
Thomas, who joined the team in 2009
Tentatively sharing the new creation with
along with the rest of the team which has
friends and family and their feedback
grown to match the success of Allendale
was resoundingly positive and immedi-
Brewery.
ately followed up with ‘where can we get
The hard seltzer success story is a
some more?’
masterclass in savvy branding. Having
And so, Ride Drinks was born. Alcohol-
burst onto the scene in 2016, in just three
ic sparkling water with a hint of natural
years hard seltzers have become the
fruit flavours. No artificial flavourings or
fastest-growing alcoholic drinks category
sweeteners, just great taste. Incredibly
in the US, with the sector predicted to be
refreshing and delicious and with only 86
worth US$2.5 billion by 2021 and due to
calories.
triple in size by 2023.
Black cherry, Persian lime, Mango and
After hearing from some friends in the
Passion fruit and Blood Orange are avail-
United States about an amazing new
able in eye-catching 330 ml sleek cans.
drink that was taking the country by
The natural package for the hard seltzer
storm, Tom and Lucy thought ‘we have
is a can, which has many environmental
to try this’.
benefits. To have control of the entire
NOVEMBER~DECEMBER 2020
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79
Allendale are the first company in the UK to start producing and canning their new brand ‘RIDE’ Hard Seltzers all in-house.
be filled.
supplied.
The seaming chucks are made by a specialist company and are mounted on
Tom Hick said “I first met Craig Wilson
a turret what is controlled by an inverter
from Enterprise in 2009 who has followed
controlled motor with a mechanical cam
our project for us. As we are a smaller
to ensure repeatable seaming.
brewery the attention to detail, long ex-
process in terms of quality control and
A controlled area for liquid nitrogen injec-
perience of Enterprise and flexibility has
production flexibility and to allow both
tion for still products was also incorporat-
been very helpful.
the new Hard Seltzer and their existing
ed. To complete the Enterprise supply a
“The new canning line is also very simple
range of craft beers to be canned in-
conveyor system and ink jet coder were
to use and when things go wrong it’s not
house a new canning line was purchased
rocket science to fix. The level of support
from Enterprise Tondelli.
from the manufacturer has also been
The new can line includes a rotary
excellent“
counter pressure can filler from Cimec,
They are now able to fill both Hard
Italy. The six filling head and single head
Seltzers in 330 ml sleek cans as well as
seamer are monbloced on a stainless
beers in 330ml and 440ml standard cans,
steel base frame.
and even 250ml slim for the flexibility to
On the worm screw of the can filler CO2
can ready to drink cocktails in the future,
is used to pre purge the cans of air fol-
using charge parts.
lowed by purging as the cans are sealed against the filing valve on the carousel.
Their traditional beer range includes Pennine Pale, Wolf Ruby Ale, Adder Pils-
The purging CO2 is from a separate man-
ner, Anvil IPA, GFPA gluten free and their
ifold to ensure the CO2 is always fresh – a
original Golden Plover.
feature normally only found on the very
Whilst their new wilderness canned
large can fillers.
range includes award winning Wander-
Using a counter pressure filling valve
lust 6.5% IPA, Dirty Deeds New England
evolved from a long established bottle
IPA, Zest citrus IPA, Rhubarb Saison,
valve ensures dissolved oxygen control
Phantom Head Cryo Hop IPA and Maison
and allows high carbonation products to
double hop pale ale to name but a few.
80
|
NOVEMBER~DECEMBER 2020
BREWERS JOURNAL
CLASSIFIED
BREWERY RENTALS
Close Brothers Brewery Rentals offer tailored solutions for kegs, casks and drinks equipment www.closebreweryrentals.co.uk enquiries@closebreweryrentals.co.uk +44 (0)1425 485421
BREWING EQUIPMENT
Since 1774, Rankin continues to supply reliable closures that help seal, protect and add value to your brands. www.rankincork.co.uk sales@rankincork.co.uk + 44 (0)1844 203100
CONTRACT BREW & PACKAGE
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CASK & KEG CLOSURES
BREWING EQUIPMENT CONT’D
Whether you are an existing brewery or starting your own brand we have the perfect contract solution for you. Brewing, bottling and kegging services - we are the ‘secret’ behind our customer’s great beer. ben@hambletonbrewery.co.uk +44 (0)1765 640108
COOLING SOLUTIONS www.enterprisetondelli.co.uk info@enterprisetondelli.co.uk
BREWERY INSTALLATIONS
Gravity Systems was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution.
www.gravity-systems.co.uk +44 (0)1733 834264 enquiries@gravity-systems.co.uk
In partnership with
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brewersjournal.info
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NOVEMBER~DECEMBER 2020
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PACKAGING AUTOMATION MALT CONT'D
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TO
Realtime fermentation gravity and temperature monitoring with graphing, optional remote temperature control and our new CO2 purge device.
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QUALITY ASSURANCE
UALITY M
www.fawcett-maltsters.co.uk +44 (0)1977 552490 sales@fawcett-maltsters.co.uk
HUMIDITY CONTROL
Bringing Quality Control to the Brewery Suppliers of analytical testing products and services www.qclscientific.com +44 (0)1342 820820
www.muntons.com +44 (0)1449 618300
KEG SUPPLIER RECRUITMENT
info@blefa.com +49 (0) 2732 777 0
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MALT YEAST www.simpsonsmalt.co.uk +44 (0)1289 330033
www.bestmalz.com
PACKAGING
We supply the finest quality kegs & casks in the world, manufactured to the highest industry specifications. We provide 50 litre kegs, 30 litre kegs, 4.5 gallon Pins & 9 gallon Casks. www.crispmalt.co +44 (0)1328 829 391 info@crispmalt.com
82
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NOVEMBER~DECEMBER 2020
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+44 (0)7734 035562 SHorrox@keglogistics.com
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Fermentis is an expert in the art of fermentation. Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics. Discover our products on www.fermentis.com Contact us at fermentis@lesaffre.com
BREWERS JOURNAL
THE SAFEST AND MOST SUSTAINABLE
ONE-WAY KEG SAFETY
PRV valve as standard equipment
COMPATIBILITY with the majority of filling and spilling systems
HANDLING
palletization and transportation easier and safer
LOGISTICS
maximized quantity of kegs per pallet, truck or container (-costs -CO2 emissions)
SUSTAINABILITY designed for dismantling and recycling
www.polykeg.com
GLOBALLY BREWED. IDAHO GROWN. NATE JACKSON | JACKSON HOP | WILDER, ID
HOP HIGHLIGHT OF HARVE ST 2020
IDAHO 7 BRAND ®
PINEAPPLE • PEACH • MANGO • BLACK TEA Every harvest season brings its own unique hop characteristics, as varying weather conditions and soil can evoke slight variations in aroma profiles each year – one of the most exciting aspects of agriculture. As growers began harvesting the 2020 crop, Idaho 7® Brand J-007 was one hop that stood out, exhibiting exceptional quality and full-bodied aroma. Idaho 7® is a new hop developed by Jackson Hop in Wilder, ID, and is now being managed by Yakima Chief Ranches’ Footprints program to ensure consistency as the variety expands to additional farms across the entire Pacific Northwest. Translating well into beer, this hop exhibits a pungent, bold aroma with notes of pineapple, peach, mango, and black tea. In the field, Idaho 7® is a high yielding cultivar with dense cones and great growth habits, showing promise of a reliable supply year after year. Experience one of the most notable varieties to come out of Idaho’s hop valley.
FOR MORE INFORMATION, OR TO PURCHASE IDAHO 7®, EMAIL EUSALES@YAKIMACHIEF.COM. Footprints™ and the Footprint logo are registered trademarks of Yakima Chief Ranches.