The Brewers Journal November~December 2020, iss 8 vol 6

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

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

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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06/07/2020 10:13

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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19

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

|

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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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

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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

26

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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

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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

|

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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NOVEMBER~DECEMBER 2020

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

brewersjournal.info

NOVEMBER~DECEMBER 2020

|

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

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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

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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

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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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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.”

58

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NOVEMBER~DECEMBER 2020

BREWERS JOURNAL

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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.

brewersjournal.info

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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.

62

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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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GREEN APP

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Sweet, fruity, full body Apricot, smooth, medium body

PP DA

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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

BA

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TROPIC APP

ACI D

D RE

NA

NA

Peach, tropical, dry

LE

BA

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PP DA

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Flavor & Aroma

PP E

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A

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

E

High Low

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

PP

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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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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69

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.”

brewersjournal.info

NOVEMBER~DECEMBER 2020

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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

|

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

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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

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

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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.

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In partnership with

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brewersjournal.info

Customer-specific brewery solutions www.hikingbev.com info@hikingbev.com

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PACKAGING AUTOMATION MALT CONT'D

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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

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

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

www.bestmalz.com

PACKAGING

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

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

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NOVEMBER~DECEMBER 2020

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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

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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.