The Brewers Journal November~December 2021, iss 6 vol 7 by Reby Media

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

NOVEMBER~DECEMBER 2021 | VOLUME 7, ISSUE 6 ISSN 2059-6669

BURNING SKY Forging its own path in East Sussex 22 | US BEER TRENDS: THE OMNIBIBULOUS DRINKER

35 | CBD: ITS POTENTIAL ROLE IN THE BEERS YOU BREW

40 | MOONWAKE: THE LATEST

BREWERY IN LEITH, SCOTLAND

ON TO THE NEXT ONE

o, here we are. This edition

possible regardless of style, dispense or

of The Brewers Journal is the

package.

50th issue we’ve published since starting out back in the

“Brewing a new beer is exciting, but it’s

summer of 2015.

rare to get it exactly right the first time,” Tranter told us. “There should always

In the the six years since, it has been a

be a degree of learning in any beer you

geunine privilege to visit, profile and get

make and for me, one-off beers are not a

to know a wealth of fantastic businesses

true reflection of a brewery’s capabilities.

and the incredible people behind them.

Instead, they should only be a starting point for something bigger.”

We’ve also held dozens of events across the UK, which continues to be a high-

Elsewhere in this issue, we’re thrilled to

light of what we do here at The Brewers

feature Melissa Cole’s visit to Moonwake

Journal. And following an enforced hiatus

- the latest addition to the brewing scene

in 2020, we are in full-on planning mode

in Leith, Scotland.

for the return of our flagship Brewers Congress and Brewers Choice Awards,

“To be blunt, the beer industry doesn’t

which take place in London on the 7th

have a lot of colour, so we are looking for

and 8th December.

as diverse a team as possible,” co-found-

LEADER

er and head brewer Vinny Rosario told

brewersjournal.info

As you’ll see if you flip over this edition of

Melissa. “Personally, I know it’s about

the magazine, we have our programme

being seen, and showing that different

for this year’s event. If you’re reading this

people can brew and whilst I know I’m

at the Brewers Congress itself then a

lucky, I sort of just stumbled into it as

warm welcome to you. If you’re catching

someone who is happy to just ask ques-

this edition during November, then what

tions, but not everyone is lucky and other

are you waiting for as there is still time to

brown people frequently don’t get why I

get involved!

would want to be in beer and actually ask me that outright.”

While we are celebrating our sixth birthday, one brewery that quietly toasted its

And as always there is much, much more

eigth year in business earlier this year

in this issue, too. I hope to catch up with

was Burning Sky.

everyone at the Brewers Congress and Brewers Choice Awards this Decem-

Founded in 2013, Burning Sky have made

ber but failing that, best of luck with

an indelible mark on UK beer since

everything during the Christmas period

day one. The Sussex outfit, led by Mark

and here’s to a fantastic 2022 for you and

Tranter, are a benchmark to many brew-

your business!

ers across the diverse spectrum of this incredible liquid. And after turning eight

Tim Sheahan

the brewery remains as eager as ever to

Editor

challenge itself on making the best beer

NOVEMBER~DECEMBER 2021

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NOVEMBER~DECEMBER 2021

CONTENTS

Dear John In his brewing career, John Keeling has experienced the highs and lows of aged beer. In part one of this column, he shares his experience at Fuller’s and how that expertise led to the launch of a modern classic in the brewery’s Vintage Ale.

Comment | Beer Trends Lotte Peplow, Brewers Association American craft beer Ambassador for Europe, takes a deep dive into US beer trends, flavours, attributes & mindful drinking to determine what’s around the corner.

Profile | Burning Sky Founded in 2013, Burning Sky have made an indelible mark on UK beer since day one. The Sussex outfit, led by Mark Tranter, are a benchmark to many brewers across the diverse spectrum of this incredible liquid.

Technology | Thermal Liquid How Rebellion Beer Company replaced its ageing steam boiler with a thermal fluid system.

Technology | Cooling Pub and restaurant owners are seeking innovative ways to ensure this beverage is perfectly conditioned, Here, RWC outlines ways brewers can help improve beer and business performance.

Sector | Water To ensure the quality of its beers, Günzburger Radbrauerei in Germany added a chlorine dioxide solution to the water from which the beer is brewed.

17 Comment | Cask

Five key ways to make your cask beers shine this winter.

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

40 Brewery Tour | Moonkwake

Melissa Cole meets the new kids on the block in one of Scotland’s most vibrant brewing scenes.

CONTACTS Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Tim O’Rourke Technical Editor tim.orourke@rebymedia.com 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

35 CBD and beer

In the US, brewers are adding cannabis products to their beer. While THC is illegal here, CBD is not. Especially for makers of NOLO beer, CBD might just be what your brew needs for a lift.

46 Branding

Buddy Creative reveal their top tips for building a successful beer brand in today’s competitive marketplace.

brewersjournal.info

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

UK & IRELAND £29 INTERNATIONAL £49 The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal is printed at Manson Group, St Albans, UK.

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

NOVEMBER~DECEMBER 2021

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STAND 503

NEWS

ALCOHOL DUTY REFORM ANNOUNCED IN 2021 BUDGET

AEB LAUNCHES INTO THE UK MARKET AEB is launching in the UK for the first time, offering its innovative biotechnology

he Chancellor Rishi Sunak has announced widespread reform to al-

brewing ingredients to the UK brewing

cohol duty but the positive impact this will have on small independent

sector.

breweries appears limited.

The company said it provides “solutions

Announced as part of the 2021 Budget, Chancellor Sunak said the

to help brewers create better beer”,

government will cut duty rates on draught beer and cider by 5%.

including yeasts, enzymes, tannins, clari-

Described as the biggest beer duty cut for 50 years and the biggest cut to cider

fying agents and stabilisers.

duty since 1923, the cut will only apply to drinks that are served from draught con-

Its products allow for craft breweries to

tainers over 40 litres.

produce speciality style beers effectively,

However, many small breweries primarily package beer into, and sell, 30L one-way

using the processes they know, without

or reusable kegs. 50L vessels are often less popular for their customers that want

investing in expensive equipment, they

to offer consumers a rotation of beers from tap lines connected to 30L or even 20L

added.

kegs. “The biggest cut to beer duty for 50 years. This is not temporary, it’s a long-

Its ingredients also give brewers more

term investment in British pubs of £100 million a year. And a permanent cut in the

control over the flavour profiles of beers,

cost of a pint by 3p,” Sunak told MPs.

allowing them to enhance or suppress

Elsewhere, Sunak announced that the government will “radically simplify” the duty

certain characteristics.

system, reducing the number of main rates from 15 to 6, and taxing all products

In addition to brewing products, AEB

in proportion to their alcohol content. This, they said, would enable businesses to

offers its brewing expertise as a service,

bring new products to market with fewer tax complications.

with three digital support packages

All tax categories (e.g. beer, wine) will move to a standardised set of bands, with

available.

rates for products between 1.2-3.4% alcohol by volume (ABV), 3.5-8.4% ABV, 8.5-22%

Mario Tomasoni, CEO of AEB, explained:

ABV, and above 22% ABV.

“We’re really excited to be introducing

Above 8.5% ABV, all products across all categories will pay the same rate of duty if

our products and expertise to the UK for

they have the same proportion of alcohol content. The government said it will also

the first time, as there are so many pas-

simplify the way businesses register and pay for duty, ending the practice where

sionate craft breweries here, producing

individual products have different administrative rules.

excellent beer.

Also announced was a new small producer relief for cidermakers and other pro-

“Our products allow brewers to produce

ducers of lower ABV drinks.

a more consistent product, and to be

This will allow small producers to diversify their product range to other products

able to magnify certain desirable charac-

below 8.5% ABV while still benefitting from reduced rates.

teristics in their brewing. We want to work

The government said this build on the “success of Small Brewers Relief” but at the

alongside brewers in the medium and

time of writing said it would be responding to its previously announced technical

long term with our unique subscription

consultation on Small Brewers Relief separately in due course.

packages to help them brew better beer!”

UK MANUFACTURER SUPPLIES END OF LINE SOLUTION TO CANADIAN BREWERY

brewersjournal.info

T. Freemantle, the manufacturer of pack-

mand from these direct customers.

aging machinery, has sealed a contract

T Freemantle are creating a complete

with Canadian Brewery, Station22 to

end of line solution for Station22. This

provide a fully automated end of line

will showcase their Automatic Beverage

packing solution.

Multipack machine and their brand new

Recent UK customers such as Harbour

Outer Case Packaging machine working

Brewing and Williams Bros. Brewing have

together seamlessly. The full solution

purchased T. Freemantle machines to up

will pack bottles into 4, 6, 8, 12 and 24

their production and secure supermar-

packs and then into outer cases ready

ket contracts. For Station22 this is a little

for distribution. The machines are set to

different as many customers benefit from

be delivered to Canada before Christmas

their technical expertise in bottling their

this year.

products under contract. With five lines

Being a beverage contractor, Station22

of production, their packaging processes

need to be able to adjust their production

need to be automated to meet the de-

lines according to the differing products.

NOVEMBER~DECEMBER 2021

NEWS

NEW HOP PRODUCTS FOR NO AND LOW BREWING

company time to focus on developing innovative additions to the natural hop extracts portfolio to add value in creating low alcohol and zero alcohol beers cost effectively and without compromising on beer aroma and flavour. In the last year they have worked with

New hop products from a Kent-based

brewing partners throughout the world to

hop firm are claimed to be the ideal fit for

achieve seven 0.0% beer styles.

no and low alcohol beer.

One example is Hammerton Brewery’s

Colin Wilson, managing director of

ZED AF Pale Ale. Head brewer James Rabagliati was looking to achieve a 4% pale

Totally Natural Solutions said common challenges experienced in no and low

flexibility using 100% hop to add bitter-

ale taste, but with 0% alcohol and used

(NOLO) brewing are a lack of hop aroma,

ness, improve mouthfeel, reduce cold

TNS Hop Burst Tutti Frutti to achieve the

minimal mouthfeel, notable worty off

(dry) hop beer loss and dial up aroma and

pale ale aromas and Hop Zero® Body to

flavours and a tendency for poor foam

flavour across beer styles.

round out the flavours.

formation and potential for micro con-

“The portfolio evolves through working

James admitted to struggling with mak-

tamination, but there should be no need

with brewers to identify challenges in the

ing 0% taste like beer and not just ‘hoppy

to compromise on the sensorial experi-

brewery and create value added solu-

water’ but was really happy with the final

ence in choosing a NOLO beer.

tions, that are sustainable, easy to use

results using both TNS products. Ham-

He added: “Our natural hop extracts

and reduce variability.”

merton customers are happy too as sales

portfolio offers brewers a wide range of

Wilson said the pandemic has given the

of ZED AF Pale Ale are performing well.

AUTO POUR TECH HITS THE UK

LTD BREWERIES CAN CLAIM R&D TAX RELIEF More breweries can be claiming Research & Development Tax Relief (R&D) explains a specialist in the field. Catax said the reason it is exists is because HMRC want to keep innovation within the UK and so feel that by giving you a reduced tax bill (or a cash injection if you are a loss making business) is a great way to incentivise you to keep experimenting. This break gives Ltd companies around the UK a chance to claim back some expenditure on their innovative projects. I.E salary time, subcontractors, or wasted ingredients.

Asahi Super Dry is launching its ‘Auto

The company said that as well as cre-

Pour Units’ – which it describes as a

ating the most refreshing beer expe-

When you begin a new project and the

breakthrough in on-trade technology that

rience, it also prepares the palate for

intention includes something such as

produces the “perfect serve” of Japan’s

what comes next, precisely designed

developing something brand new, or

No1. beer, every time, at the push of a

to complement the delicate flavours

advancing something that already exists,

button.

of Japanese cuisine.

then there is a high chance that your

The roll out of the Auto Pour Units will

The unit itself is an easy to use,

business meets the criteria to claim R&D

provide UK customers with a “best-in-

button operated machine, using

tax relief and you should speak to a spe-

class experience” of Asahi Super Dry,

technology developed in Asahi Super

cialist to find out how you can claim.

which has a distinct taste profile best

Dry’s birthplace, where the draught

“Be careful though- you can only go

described as dry and crisp with a quick,

innovation is a staple of modern Jap-

back 2 full tax years on this benefit so get

clean finish.

anese bar and dining culture.

advice quickly,” they added.

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

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DEAR JOHN

AGEING BEER: FOR BETTER OR WORSE

IN HIS BREWING CAREER, JOHN KEELING HAS EXPERIENCED THE HIGHS AND LOWS OF AGED BEER. IN PART ONE OF THIS COLUMN, HE SHARES HIS EXPERIENCE AT FULLER’S AND HOW THAT EXPERTISE LED TO THE LAUNCH OF A MODERN CLASSIC IN THE BREWERY’S VINTAGE ALE.

NOVEMBER~DECEMBER 2021

ne thing I have always

We in Britain used to age beers all the

done in my brewing

time but by the time I got into brewing

career is age. Not just

the art of ageing had largely been

me but I have also been

forgotten.

involved in the ageing of

When in 1995 we brewed 1845, a 6.3% old

beer.

ale and bottle-conditioned we all thought

In my early career I was involved in shelf-

it was going to be a one off.

life tests and one of the demands made of brewers today, and in the past, was to

Conditioning beer in the bottle was

increase shelf life.

also something new for us or should

The reason for increase in shelf life was

I say something old that had to be

to ease supply chain problems (problems

rediscovered. We gradually refined our

are always better when you give them to

bottle-conditioning techniques during

another department).

1995 so that by 96 we had mastered the art of bottle-conditioning.

Unfortunately, and in every case, beer got worse with age. In particular oxidised

The technique we use now is to warm

flavours would appear, and these

condition beer in conditioning tank

flavours were entirely negative.

(longest for the stronger beer, for

A beer at six months old was worse than

example three months for Vintage),

a beer at one month old, frequently a

we then chill and rough filter before

beer at nine months old was undrinkable

adding yeast back to bright beer tank.

but we still continued to put nine months

Yeast count is hugely important and for

on. However, supply chain met all their

consistent beer it must be the same in

targets.

every bottle. The ideal yeast count for us is 0.5 million cells per ml. Too much and

Beer quality in terms of flavour did not

the beer is over conditioned, too little and

matter, in fact the only test really was on

the beer is flat.

clarity. Very few beers would fail that test. So, we would send out beers which were

The beer is roused in the bright beer tank

best drunk fresh but often drunk beyond

and that rouser is kept on during bottle

their peak. They were deemed to be ok

to ensure that the yeast count is uniform

because they were still bright at their

throughout bottling.

shelf life. The tricky part is when the beer is below It is still the same today. Sure, many

the rouser, you just have to hope that

improvements have been made, and

there are no breakdowns. Lucky as well

oxygen is much better controlled as is

that all our tanks are vertical with the

pasteurisation but still, beers are best

rouser at the bottom which really helps.

drunk fresh. After bottling, the beer is allowed That is true of the vast majority of beer

to condition in the warehouse for a

however there are some beers that are

minimum of two weeks. There are two

designed for ageing and actually are

main reasons for this: one is to allow the

better for it. Craft beer has also even

laboratory to do thorough micro checks,

removed the need for clarity in many

there is nothing worse than infection for

beers too.

ruining the beer.

BREWERS JOURNAL

DEAR JOHN

The second reason is to allow the build-

more than enough even for the most

up of carbon dioxide in the beer. I am

inept supply chain manager!

only happy when the beer has enough

Following on from 1845 we then

fizz. Then the beer can go to trade.

introduced another beer to our bottle

The demand was such that we continued

conditioned range, Vintage Ale. The first

to brew 1845 throughout 1995 and by

brewing was in 1997 and this beer really

1996 it had become a permanent part

did age well. Perhaps Vintage Ale needs

of our range. Then a remarkable thing

a whole column to itself and there will be

happened. At a shelf life tasting (yes,

a part two to this one featuring Vintage.

Fullers did do them) a 12-month-old 1845 was tasted. It was better than the

Oh, and if you think I have been a little

young versions, much better! What had

bitchy to supply chain and are feeling left

happened?

out, don’t worry sales, marketing and the blessed accountants you are next in line….

Unbeknown to us we had added another ingredient to our beers. What was this special ingredient? Why, it was time of course. Suddenly the world of ageing was opening up to us. We continued tasting the beer beyond its

Unbeknown to us we had added another ingredient to our beers. What was this special ingredient? Why, it was time of course,” John Keeling.

shelf life and then we started to increase the shelf life for all the right reasons because the beer just got better and better. 1845 now has two years shelf

brewersjournal.info

NOVEMBER~DECEMBER 2021

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12/02/2021 16:32:08

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COMMENT

CASK CARE

MAKE CASK SHINE THE UK HAS RECENTLY CELEBRATED CASK ALE WEEK, SO TO FURTHER CHAMPION ALL THINGS REAL ALE AND ENSURE A PERFECT PINT EVERY TIME, JEFF SINGER FROM BEER PIPER LOOKS AT FIVE KEY WAYS TO MAKE YOUR CASK ALES SHINE THIS WINTER.

brewersjournal.info

lthough the last 18 months

CELLAR CARE

have been extremely

Unlike keg beers or lagers, cask ales

challenging for the

need to undergo conditioning in the

hospitality industry, UK

cellar - meaning that it needs to be

brewers are keen to find

stored and settled correctly before

ways to re-engage customers with cask

serving to ensure it hits pint perfection.

ales and introduce new drinkers to the

With this in mind, ensuring that your

category.

cellar is spotlessly clean is critical. It may seem like something that doesn’t

Off-trade sales of premium and craft

matter so much when it’s not visible to

beers went stellar in the lockdown

punters, but boasting hygienically clean

periods, but only the on-trade can offer

equipment “backstage” will prevent the

hand-pulled pints of well-cellared cask-

build-up of bacteria, mould, dust and

conditioned ales to UK punters.

grease - which can contaminate casks

But with drinkers becoming more

and affect quality.

discerning than ever and eager for exceptional experiences, how do you

To always ensure a gorgeous pint of

ensure your serve is always perfect and

cask, there are other things that can

your beer sales are high?

help, too. Ensuring the cellar is the right temperature (11 - 13 degrees celsius)

With the UK recently celebrating Cask

is paramount and maintaining all

Ale Week, here are five key ways to make

equipment well is crucial.

your cask beers shine this winter. The passion that cask brewers put into

SERVE UP LOCAL HEROES

their ales is inimitable, and cellaring

Real cask ales are undoubtedly one of

these products well is really the last step

Britain’s best inventions. Created and

in the process to ensure drinkers enjoy

brewed in the UK with huge amounts of

their pints and return for more.

passion, hospitality venues can tap into the interest of drinkers by stocking beers

CLEAN BEER LINES

from local cask ale breweries. Unclean beer lines will absolutely Ales from independent breweries often

kill cask beers, ruining the taste and

use locally-sourced ingredients, draw

contaminating them with build-ups of

flavour inspiration from the local terroir

yeast, bacteria, limescale or mould. Urgh!

and create interest with their stories and

It’s crucial to maintain the taste of cask

history. With interest in regional produce

ales and beers as drinkers become

and provenance at a high, pulling cask

more and more savvy. In our experience,

ales from local brewers will help to drive

they are very switched on to quality and

beer sales by drawing in drinkers from

becoming more and more adventurous

the local area, as well as aficionados

with their venue choices and beer

from further afield who like to try locally

choices.

produced fare, be it food, spirits or beer. If they are served a fobbed beer or a What’s more, stocking local beers

contaminated ale, they will simply not

will help to support the economy of

return to your establishment and they will

the town or region, champion small

go elsewhere for a perfectly pulled pint.

businesses and create a feeling of social

If you’re struggling for time or staff

inclusivity and community with both local

support, our game-changing systems

businesses and punters.

actually help pubs, bars and hospitality

NOVEMBER~DECEMBER 2021

CASK CARE

owners and managers save money,

further instills a sense of community or

and give team members a sense of pride

save waste and pull perfect pints, time

place.

and inclusivity in their work.

after time - and we are more than happy

As a venue owner or manager,

to chat through requirements with

communicating these stories to

It will also help when clued-up cask

individuals or chains.

customers can have a magical effect

aficionados ask difficult questions about

on sales - but communicating a beer’s

local hops or the prevalence of citrus

Our BP4 beer line cleaning system

history, values, provenance and story

notes in the beer, so ensuring bar staff

ensures that beer lines are cleaned to

with a small square on a hand pump is

know their stuff can be a game changer

extremely high standards at regular

not easy!

when it comes to sales of cask ales.

chemicals without the need for laborious,

Consider a chalkboard-style beer menu

TASTING FOR THE WIN

time consuming manual cleans and

where you go into more detail about the

Offering beer lovers the chance to try

freeing up staff to get on with serving

cask ales that you are pulling that week.

a cask ale before they purchase a pint

customers.

Include tasting notes, a bit of background

is a great way of enticing drinkers to try

on the brewery and any information on

new ales or give guest beers a chance.

On top of this, the system allows bar

provenance. You could also feature a

Simply pour a “wee dram” into a smaller

managers and landlords to save waste

few food matches with key menu items

glass and offer these tasters for free.

because they can serve the beer in the

to encourage further sales and create

Consider putting on tasting evenings or

lines that is normally thrown away as part

conversation.

events too.

Ensuring staff members are clued up

You could even team up with other local

about the beers is also important, so

pubs, bars and hotels to run a local “ale

KNOWLEDGE IS POWER

invest time in training up your team on

trail”, where punters can try regional

Cask ales often have interesting back

site or even with a brewery visit.

beers from a few different venues. The

stories, which capture the imagination of

It can feel like a difficult time when

on-trade is back with a bang, but creating

drinkers and take punters on a journey,

venues are struggling with employee

experiences for local beer lovers can only

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NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

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NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

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TRENDING

THE OMNIBIBULOUS BEER DRINKERS

LOTTE PEPLOW, BREWERS ASSOCIATION AMERICAN CRAFT BEER AMBASSADOR FOR EUROPE, TAKES A DEEP DIVE INTO AMERICAN CRAFT BEER TRENDS, FLAVOURS, ATTRIBUTES AND MINDFUL DRINKING TO DETERMINE WHAT’S AROUND THE CORNER.

NOVEMBER~DECEMBER 2021

et’s start with a definition –

dark, malty, hoppy, spicy (yeast) or tart

Omnibibulous – someone

and the results indicate that all flavours

who drinks across a wide

are growing.

spectrum of alcohol

Since 2018 interest in juicy/hazy has

beverages. Every year the

grown the fastest at 9% followed by fruity

Brewers Association, the not-for-profit

at 8% and that’s a good indicator of what

trade organisation representing small and

we see in the marketplace today.

independent American craft brewers, carries out a survey* looking at trends

Analyse the data by demographic and

within the American craft beer industry

it shows that all age groups were more

and latest results reveal 94% of weekly

interested in crisp beer styles, followed

American craft beer drinkers indicate

by juicy/hazy that was more interesting

they’re drinking at least one other

to craft beer drinkers under the age of 54.

alcoholic beverage category weekly, ie

Tart beers tend to be more polarising and

wine, sprits, liquors, seltzer, cider, FMBs

are less interesting to drinkers 45+ years

(flavoured malt beverages).

old but potentially an area of growth for

Why?

the younger drinker.

The answer is simple….there is more

Looking at gender preferences in

choice in alcohol beverages than ever

flavour profiles there’s more similiarity

before. RTDs (Ready To Drink) are

than difference. Popular beer flavours

performing strongly with spirit based

are equally interesting to both male

canned cocktails growing due to a surge

and females, such as crisp beer being

in home consumption and the desire to

40% more interesting to both male and

recreate the cocktail experience at home.

females equally.

However, beer remains the dominant

There are a few variations such as female

alcohol beverage in America with craft

being more interested in fruity and male

beer accounting for 12.3% market share

in dark but in general preferences are

by volume in 2020.

very similar. According to the research,

Retail dollar value was estimated at $22.2

the gender gap in craft beer consumers

billion, representing 23.6% market share**.

continues to narrow with 71 male v 29

There are now 8,848 craft breweries

female split in 2015, shifting to 64 male v

in America, the highest number ever

35 female in 2021.

recorded.

The next generation of craft beer drinkers are driving the market. Newest legal

The percentage of craft beer drinkers

drinking age 21-34 year olds are more

(several times a year) continues to grow

interested in craft beer and excited about

and accounts for 44% of the population

the whole gamut of beer flavours. Lots of

aged 21+ (up from 35% in 2015).

opportunities exist for the next generation

The UK is an important export market for

of craft beer consumers and for brewers

American craft beer and represents the

to meet this demand.

second largest market after Canada with 10.1% of all global American craft beer

MINDFUL DRINKING

exports.

A few years ago mindful drinking was never part of the craft beer conversation,

FLAVOUR PROFILES

but times they are a-changing. We asked

Survey respondents were asked

what attributes craft beer drinkers were

what flavours they were more or less

more interested in than they were two

interested in, from crisp, juicy/hazy, fruity,

years ago and at a base level interest

BREWERS JOURNAL

The next generation of craft beer drinkers are driving the market, Lotte Peplow, Brewers Association

TRENDING in all attributes has increased ie. local ingredients, low calorie, organic, low carb, health-centric ingredients, fitness goals, smaller formats, low ABV, glutenfree and non-alcoholic. In the recent survey, two thirds of respondents said they were more interested in at least one of these attributes in their beverage alcohol purchases than they were two years ago and among weekly craft beer drinkers interest was even higher with three quarters of respondents saying at least one of these mindful drinking trends was important to them. Looking specifically at 21-34 year old drinkers, they are at least as interested in these trends as overall drinkers and it’s clear that these attributes will continue to grow in importance for the next generation. For example, a beer drinker who cares about low calorie at 21 is likely to care a

your tap handle, packaging or bar menu?

THE DIGITAL WORLD

lot more as a 35 year old since in general

Attributes like ABV, calories. gluten-free

The pandemic has shifted beverage

calories do not become less important to

etc are becoming more important in beer

alcohol’s relationship to e-commerce,

people as they age.

labelling and making them visible is key.

arguably forever. The new ways of

The survey results threw out a few curve

buying beverage alcohol mean more

Some of the trends we’re seeing in the

balls such as small pack formats. It’s

people are incorporating e-commerce

broader alcohol beverage space are only

fair to assume that small format, ie 8oz

channels into their purchasing habits and

going to intensify within craft beer as

(250ml) cans may be more interesting to

this is changing the landscape for small

the next generation clearly cares more

females and/or older 55+ drinkers. That

and independent craft brewers.

about these attributes than previous

is not the case.

generations

Craft brewers need to think about how

Alcohol by volume (ABV), particularly

Within craft beer consumers research

e-commerce fits in to their sales and

higher and lower ABV, is becoming more

indicates the younger age group was

marketing strategy, eg. how easy is

important to craft beer consumers and

more interested in small format with

it for consumers to find your beer on

driving trends in the market where beers

approximately 20% of 21-34 year olds

e-platforms – does it look good, is all

of 5% and below are growing strongly

more interested than they were before.

information listed correctly.

and 6/7/8% and above are also growing.

What’s also surprising is the fact that

The same effort needs to go into

Double IPA is now the growth driver

men were slightly more interested in

making beer look good and selling it on

within the IPA category and research

portion size than women.

e-platforms as it does in-store. The shift

suggests IPA is decelerating while DIPA

Also noteworthy was the growth in non-

is coming and it’s going to happen fast

takes a greater share. This growth is

alcoholic beers that now account for .5%

because we’ve seen it in other industries.

reflected in the fact that consumers are

of the total craft beer market.

looking for higher or lower abv beers and

It’s a niche but growing sector and may

* Harris Poll among 1,900 US adults aged

the middle is a tougher place to be.

not seem much on its own but compared

21+

Respondents were asked how important

to other sub-styles of craft beer it’s a big

** Brewers Association annual production

ABV is to them and 72% of craft drinkers

chunk. Despite being a niche style, there

figures survey

said that it was at least somewhat

are opportunities out there for brewers

important rising to 82% of weekly

to become big in a sector such as non-

Lotte Peplow is the American Craft Beer

craft drinkers. Nearly half of all weekly

alcoholic. Trial and discovery is helping

Ambassador for Europe for the Brewers

craft beer drinkers said ABV was very

to grow the sector and keep it stable

Association and is based in London,

important to them.

and this is particularly evident in January

UK. She is a Certified Cicerone®, BDI

when people try low and no-alcoholic

accredited Beer Sommelier, beer writer,

drinks then stick with them.

beer communicator, international beer

Such responses beg the question…How easy is it for someone to find the ABV on

NOVEMBER~DECEMBER 2021

judge, homebrewer and beer lover.

BREWERS JOURNAL

use lovely dog creative! designed to increase sales for a chat about how our graphic design can assist your brewery, get in touch today! W: lovelydog.co.uk E: oh.what.a@lovelydog.co.uk

INTRODUCING...

THE NIMBUS

A DEPALLETIZER THAT YOU CAN FOLD, MOVE & STOW WHEN IT ISN’T IN USE LEARN MORE AT SKAFABRICATING.COM

BURNING SKY BURNING SKY

THE GRACEFUL EIGHT

FOUNDED IN 2013, BURNING SKY HAVE MADE AN INDELIBLE MARK ON UK BEER SINCE DAY ONE. THE SUSSEX OUTFIT, LED BY MARK TRANTER, ARE A BENCHMARK TO MANY BREWERS ACROSS THE DIVERSE SPECTRUM OF THIS INCREDIBLE LIQUID. AND AFTER TURNING EIGHT EARLIER THIS YEAR, THE BREWERY REMAINS AS EAGER AS EVER TO CHALLENGE ITSELF ON MAKING THE BEST BEER POSSIBLE REGARDLESS OF STYLE, DISPENSE OR PACKAGE.

NOVEMBER~DECEMBER 2021

hings at the brewery are

step back and reflect is probably no bad

more complicated than

thing.

they were at the start, which

“When everything kicked off last year, of

is both good and bad. It

course we were worried. For the world as

means we are more things

a whole and for the brewery, too,” recalls

to more people, I guess,” muses Mark

Tranter. “We had a lot of beer packaged,

Tranter.

and a lot of beer in FVs but orders were

“Our ability to make good beer is also

being cancelled left, right, and centre.

far greater than it was early on. But my

“We were owed a lot of money and

headaches are much bigger than they

consequently, had very little - but as

used to be, too - and I don’t mean from

the world found a new way forward,

drinking the beer!.”

everyone came through - which says a

It has been a busy few days for the

lot positively about who we trade with.

team at Burning Sky. Mark Tranter, the

The beer-buying public was very kind to

brewery’s founder, has just been on

us and those online sales helped keep us

an unplanned jaunt around Sussex to

busy and make it through.”

procure some hops for an upcoming

He adds: “The on-trade was obviously

brew, they’ve just launched their latest

the hardest hit. Everything was chaotic as

bottle release, a delectable Cherry

you never knew what shape the wheel

Saison, and there’s a wealth of beer in

was going to be the next day.

tanks ready for packaging.

“It certainly wasn’t going to be round. At best, some sort of oblong shape.”

But, as Tranter explains, it’s all part and parcel of running a brewery.

In 2020, the Firle, East-Sussex-based

“Our stock room is always full at the

brewery would end up having a strong

beginning of the week and empty at

year in terms of output. And while it could

the end of it,” which is always incredibly

not support the on-trade relationships it

gratifying,” he says. “It’s a lot of work, but

places great value on, the team would

the rewards are far greater.”

produce a wealth of beer in bottle and

And one of the beers currently flying out

can.

is the aforementioned Saison. The 6.8%

The latter was greatly enabled by the

release features Sour Morello Cherries

investment in an isobaric, counter

from Kent, delivered fresh and added to

pressure canning system from GAI at the

a nine month old foudre-aged saison.

tail-end of 2019.

Further ageing and refermentation for

“We were in the fortunate position of not

a period of six months has resulted in a

having to join a queue for mobile canning

beer Tranter says is “as close to a Kriek”

service, and we already had an online

as the team could hope for.

shop in place,” he explains. “Although the canning line had only been installed a

With the Cherry Saison now in the wild,

few months earlier, the ability to can and

the brewery’s immediate attentions turn

distribute our beers actually meant more

to an American Brown Ale for package

and more people became familiar with

in keg and can, a barrel-aged Imperial

our brewery during a tough year.”

Stout, and Pale Ales Arise for keg and Aurora ready for cask. Oh, and the slim

While demand for its canned beers

possibility of a Barley Wine before 2021

have levelled off slightly in 2021, Tranter

is out.

is enthused by the brewery’s capacity

“But realistically, I think that’ll probably

to return to packaging its beers in keg

have to wait for next year.” he smiles.

and cask for the on-trade. With market

But with the rollercoaster the brewery

demand responding in kind.

has been on during the last 18 months,

“With people unable to visit the pub for

like all of its peers, taking a moment to

such a prolonged period of time, it was

BREWERS JOURNAL

We enjoy the challenge of making beers that are outside of our comfort zone while hopefully executing them with a degree of ability, too,” Mark Tranter, Burning Sky.

BURNING SKY great to be able to see that appetite

last year, to replace Robin Head-

who has a good eye for detail when it

return and for us to be able to get those

Fourman who joined Lewes-based Beak

comes to administrative work and enjoys

beers back out there. Those customers,

Brewery as their head brewer. Moving

geeking out on computers is a huge help

both local and national always have and

from Cloudwater Brewery in Manchester

to us - brewing is almost the easiest bit!”.

always will be a big part of our brewery.”

to Sussex 10 days before the first

Tranter says regardless of how your

lockdown, Claudia was kept ruthlessly

Tom Dobson has been part of Burning

busy at the helm of the new canning line.

Sky, as Tranter explains, since “day dot”. “Tom was a homebrewer who wanted

business emerges from the current situation, every brewery, pub and bar will

Nathan Coles, a builder by trade, is a

to get into brewing,” he says. “I told

be somewhat different for a very long

long-time friend of Tranter and has been

him there was a local home brewing

time to follow.

a valuable part of the brewing team for

competition taking place at a Lewes pub

“Whether it’s how people sell their beer,

several years. Initially helping out with

called The Snowdrop Inn, and that he

how people socialise or their buying

bottling on an ad hoc basis, Nathan

should enter. What I didn’t tell him was

habits, I’m not sure. And it’s too early to

stepped in as the Burning Sky got busier

that I was a judge! Of course, I wanted to

tell just yet,” he adds.

- becoming a full time brewer in 2018.

see what his beers were like. Were they

Claire Simpson, Tranter’s partner, runs the

good? They were good enough for me ”

While it’s too soon to gauge the wider long-term impacts on the hospitality

The would-be brewery founder saw

sector, Tranter is keen to point out that

some similarities in Dobson that echoed

the brewery’s desire to brew a diverse

his own early days in brewing.

range of styles, for a variety of package, Tranter grew up in Bradford-upon Avon

never wavered. “I suppose it’s grounded in my own brewing heritage. I’ve always been used to brewing a number of different beers. Our beers were never set out to actively include or alienate anyone,” he ponders. “I’d like to think we’re known for making a number of beers for a number of occasions, whether that’s a pint of pale ale on cask or a bottle of mixedfermentation beer to share with others.” He added: “I think we are quite… not unique - I don’t think that’s the right term, but we are different to the majority of breweries in the UK. I’m not saying that’s for better or worse, we’re just different. “We don’t just make barrel-aged beers,

It’s been fantastic to see Burning Sky become such a success story, becoming a leading light on the UK beer scene,” Rob Lovatt Thornbridge.

in the West Country, surrounded by avid home brewing parents. Following his graduation, he would end up putting the beery knowledge he absorbed to great use when moving to Brighton. It was here he’d combine helping a friend with a record distro, putting bands on alongside a stint as a chef. He also liked to drink in The Evening Star pub on Surrey Street, a stones throw from Brighton station and only a brisk ten minute walk from the seafront. That pub was home to Dark Star, a small brewery in the pub’s cellar. Its founder, Rob Jones, offered Tranter a position in 1996 and it would soon go from strength-

or cask pales or IPAs. We enjoy the

to-strength, leading to a site move to a

challenge of making beers that are

purpose-built brewery five years later.

outside of our comfort zone while

He would go on to spend 17 years

hopefully executing them with a degree

online sales and looks after the website.

working for the business, one that would

of ability, too.”

“Claire has always been a great support

go on to be fully-acquired by London-

to both me and the brewery. In 2019 she

based Fuller’s at the start of 2018.

That ability is something that can be

finally left a more corporate job to start

backed up by John Keeling, the former

up our online shop - during lockdown

Despite the best part of two distinguished

head brewer at Fuller’s in West London.

this (along with the newly-installed

decades at Dark Star, Tranter remains

“Brewing is both science and art,” he tells

canning line) proved to be a Godsend

grateful for the opportunity its founder

us. “If you ever want to know about the

and helped us keep our head above

gave him early on. Something he was

art of brewing then drink one of Mark’s

water”.

also keen to do in hiring Dobson. “Back in 1996, I was given the chance by

beers.” Luke Gosling started as a delivery driver

someone. It is one of those things that

The Burning Sky of 2021 is completed

soon after the brewery was founded.

seemed quite rewarding to be able to do

by Tom Dobson, Claire Simpson, Claudia

Luke went on to become responsible for

for someone else,” he says. “And Tom has

Asch, Luke Gosling and Nathan Coles.

looking after their orders and delivery

gone on to play an important part in the

Claudia Asch joined the brewing team

logistics. “Having someone on board

brewery ever since - someone to bounce

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

BURNING SKY

brewersjournal.info

NOVEMBER~DECEMBER 2021

BURNING SKY

flavour and beer ideas around with.”

“Brewing a new beer is exciting, but it’s

“I don’t look at us as if we’re a factory

And while not part of the team per se,

rare to get it exactly right the first time,”

producing macro lager - which is a

Bristol-based comic artist and illustrator

he explains. “There should always be a

marvel in itself, being able to brew the

Simon Gane has helped bring many of

degree of learning in any beer you make

same beer the world over. Ultimately you

the brewery’s beer to life thanks to his

and for me, one-off beers are not a true

need to consider the consumer because,

vibrant artwork that adorns small pack

reflection of a brewery’s capabilities.

when it comes down to it, they are

labels and pump clips.

Instead, they should only be a starting

purchasing a luxury good and you owe it

point for something bigger.”

to them to do the best you can.” And after turning eight earlier this year,

“We were at school together and he’s my best friend. Without saying how old

Tranter adds: “Since the beginning I’ve

it’s pretty safe to say Tranter and his team

we are, we have known each other a lot

always been keen on annual bottle

are doing just that. The brewery is just

longer than we haven’t,” laughs Tranter.

releases, like they do in the wine world.

part of a different landscape now, that’s

“We share a common aesthetic and both

People in wine can always look forward

all.

went to art school. The only difference is

to different vintages and annual releases.

he’s good at it.”

“And, I think, if we can consider some of

“Back in 2013, with the exception of Wild

He adds: “His work is striking. I feel

the money that people charge for some

Beer Co, there wasn’t really anyone doing

that it is so different to most breweries

beers, then why can’t beer be revered in

what we were doing,” he explains. “I was

artwork and the more I let him do his

the same way with a degree of maturity

adamant about a few things like putting

own thing, the better it gets! He knows

about it, rather than just it being an

barrel-aged beers in Champagne bottles.

how to convey themes of conviviality and

expensive Primark where everything is

“I thought if people in Belgium and the

inclusiveness, coupled with European

disposable.”

US can cope with that, then why not the UK? We ended up doggedly sitting on

aesthetics, that really resonate with me.” The brewery’s founder says that

things for months at a time but now they

Both Tranter and the team enjoy creating

commitment to improvement is simple.

thankfully get snapped up. So it shows

and formulating new beers as much as

“You never release anything, that’s

how much the world has changed in a

they do refining, improving and observing

perfect. That’s impossible. But there

relatively short space of time.”

change in existing members of the

should always be a drive to make

Tranter adds: “You have breweries like

Burning Sky family.

something better, to develop a greater

Mills, Deya, Yonder, The Kernel and Wild

understanding of your beers,” he says.

Beer Co producing these types of beers.

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

BURNING SKY

brewersjournal.info

NOVEMBER~DECEMBER 2021

BURNING SKY

What was a very difficult market some

production director at Thornbridge.

Theo Freyne, the founder of Deya in Cheltenham, however is more direct.

years ago is now fairly buoyant and my hope is that to some extent, we played a

He adds: “It’s a bold move to set up your

“Mark and Burning Sky are an inspiration

little part in that.”

own brewery to brew the styles you want

to us and to so many breweries in the

to drink, rather than just brewing beers

UK,” he exclaims.

“For as long as I have known him, Mark

which are on trend. It’s been fantastic to

has been extremely passionate and

see Burning Sky become such a success

“They do everything to such a high

knowledgeable about the great beers

story, becoming a leading light on the

standard and their beers are world class,

of Europe, such as Saison, Lagers and

UK beer scene. The quality and range of

delicious and unique to their brewery.

Lambic, as well as Great British cask

beers they are producing is just what I

beer, says Rob Lovatt, head brewer and

would expect from Mark.”

NOVEMBER~DECEMBER 2021

“Bucket list stuff!”

BREWERS JOURNAL

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30/09/2021 13:44

CANNABIDIOL

CBD INDUSTRY TO GROW LIKE A WEED

IN THE STATES BREWERS ARE ADDING CANNABIS PRODUCTS SUCH AS THC AND CBD TO THEIR BEER TO KICK-START SALES. WHILE THC IS ILLEGAL HERE, CBD IS NOT. ESPECIALLY FOR MAKERS OF LOW-TONO ALCOHOL BEER, CBD MIGHT JUST BE WHAT YOUR BREW NEEDS FOR A LIFT. VELO MITROVICH REPORTS

brewersjournal.info

rom the big players such

With most existing CBD beers, if you

as Guinness, Heineken, and

were trying to get a recommended dose

Stella Artois to countless craft

from the skimpy amount some breweries

brewers, many are seeing

use, you’d have to drink around 11 cans

low-to-no alcoholic beers as

of their beer. With that amount of alcohol

being here for the long haul. But there is

in you, you’d be flat on your back – well

a major problem with them. As much as

before the calming effect of CBD kicks in.

makers might all say it’s like drinking the real thing, it’s not.

There are cocktail bars in the UK where

Humans like the relaxing, mellow

they are mixing CBD in with alcoholic

feeling that alcohol brings, and we like

drinks, with one serving the drink in a

the social aspect of it all. In a cliff cave,

glass bong. For these expensive drinks,

located above one of Egypt’s pyramids,

however, is it the alcohol you feel?

archaeologists discovered what appears

Considering all the health claims

to be an early pub. Bowls and containers

currently regarding CBD, you have to

were found there that were commonly

wonder if CBD is somehow Latin for

used for making beer in the ancient time.

snake oil. But, that said, we think there is a real potential with CBD and alcohol-

You can easily picture a group of friends

free beer, you just have to know what

climbing up to this cave after hauling

you’re doing.

their last stone of the day. They’d have a beer, a laugh, and watch the sun set over

One person who does is Dr Keith Villa.

the deserts to the West.

Not only does has his own cannabis

As much effort and work that Guinness

brewery in Colorado, he’s also just written

has put into its new alcohol-free

a book available here on Amazon titled

beverage, even if it was available 3,000

‘Brewing with Cannabis: using THC and

years ago, our Egyptians would not have

CDB in beer’.

been cracking open a bottle zero-alcohol

Keith Villa’s name probably sounds

stout and raising a mug of it to the end of

familiar to you. He’s the man who created

the workday.

Blue Moon in 1995, after getting his

But there is something that makers of

PhD in brewing from the University of

low-to-no alcohol spirits could be putting

Brussels. Bringing the ideas of Belgium

in their drinks to bring about a pleasant

beer back to the States, he helped kick

feeling. That is, cannabidiol, better known

off the US craft beer movement.

as CBD.

Retiring recently from Molson-Coors,

Perfectly legal in the UK, it’s the second

which oversaw Blue Moon, he opened

most prevalent of the active ingredients

CERIA Brewing Company, a real

of cannabis with most using CBD oil to

trailblazer in the growing US market of

relieve pain or to relax. Despite all the

non-alcoholic, cannabis-infused beers.

hint-hint, nudge-nudge of how some CBD producers present their product, it

At this point some of you are shaking

doesn’t make you high like with THC or

your heads at the thought of CBD and

have you burst into Bob Marley songs.

this is understandable. While some people believe there is nothing as

You can find it in health food stores as

effective in reducing pain, anxiety or

oil or tinctures, in gummies – like THC

helping them to relax without the side

edibles in the States – and in drinks.

affects of medications – or even alcohol

Unfortunately, too, you can find a lot of

– there are just as many who say it’s a

nonsense around it as well.

fraud.

NOVEMBER~DECEMBER 2021

CANNABIDIOL

WHAT IS CBD?

numb can be good thing if you have

‘Brewing with Cannabis’, he states that

cancer and you’re on chemo,” he says.

in layman’s terms, emulsification is simply the forced mixing of two liquids

CBD is just one of the roughly 100 cannabinoids that exist in the cannabis

A common side effect of the treatment is

that normally do not mix together, such

plant. For those who have experimented

for patients to have a series of dry heaves

as oil and water. For example, when a

with cannabis, you know that the effects

– easily numbering 100 a day. But by

chef is making a vinaigrette dressing it

of THC are real. But with CBD, the effects

taking CBD, it makes the vagus nerve no

is necessary to add an emulsifier so that

are not as pronounced, leaving you

longer sensitive to the chemo treatment.

the oil fraction does not separate from the vinegar (water-based) fraction.

wondering if the so-called health benefits “That’s great for people on chemo.

In this case, many chefs will use a small

However. Let’s say you’re at a university

amount of egg yolk or honey, or more

According to Villa, as CBD is commonly

party and people are doing shots of

refined ingredients such as xanthan gum

sold, it’s hit or miss whether it works with

tequila or whiskey or whatever. Typically,

or soy lecithin, to emulsify or “mix” the

people.

after five, six or seven shots, most

two immiscible ingredients. The end

people will start to feel really upset in the

result is a salad dressing that is well

“Some people are very sensitive to it

stomach. It’s the body’s way of saying I’ve

blended and pours smoothly without

and a small amount works, while others

got to get rid of all this alcohol, and then

separating because the oil has been

are not sensitive and they need a huge

they’ll run to the toilet and throw up –

formed into microscopic droplets that

amount of CBD to work,” he tells Distillers.

well, hopefully they make it,” says Villa.

remain stable in suspension.

are genuine or just a placebo effect?

The same can be done with cannabis According to Eoin Keenan, founder of the

But with CBD or THC, the body can lose

oils. Although most cannabis

UK’s Goodrays which makes premium

this reflex.

emulsification processes are proprietary, they can generally be grouped into two

non-alcoholic CBD drinks, there are differences in strengths of CBD in like-

“So, you keep drinking shots of tequila.

categories: a conventional emulsification

for-like measures. He uses CBD from

You don’t have to throw up and by the

process, and a more complex process

Colorado which he finds is about three

time it’s too late, you can be very sick

that makes CBD water compatible.

times the strength of UK-produced CBD.

from alcohol poisoning or potentially

For further details on both of these

While Villa believes a dose of CBD needs

dead because that nerve wasn’t working

techniques, it’s recommended you buy

to be 100mg to be effective, depending

the way it should. That’s one of the more

his book.

on the source of the CBD, Keenan

serious things that we’re aware of in

believes a dose of 30mg can be effective.

mixing CBD and alcohol.”

The second issue with using CBD is its slightly bitter taste, but Villa thinks this

If you have bought CBD products in

ADDING TO BEVERAGES

would work well in low-to-no alcohol

North America and found them to be

Although Villa describes the whole

beer.

more effective than those bought here,

process of putting CBD into a beverage

“As a brewer, what you have to do is to

according to Villa it’s because of the

as something simple that any brewer or

adjust the beer recipe and decrease

addition of other cannabinoids such as

distiller should be able to do. If you talk

the amount of hops – you’ll get extra

CBC, CBN and CBG. Although all three of

to him, however, you’ll be wishing you

bitterness from CBD,” he says. While with

these are non-intoxicating cannabinoid

had paid more attention in your school

using THC the beer picks up the smell

similar to CBD, they can’t be used in the

chemistry class.

of cannabis, Villa says with CBD this isn’t

UK because of trace amounts of THC. If

In a nutshell there are two challenges.

an issue. While Villa thinks CBD and THC

you purchase CBD here from a supplier

The first is, much like liquid hop extract,

are perfect in an hoppy IPA, they can also

that claims its CBD is broad spectrum

CBD and other cannabinoids have an

work well in a lager.

– in other words also containing CBC,

oily, sticky texture when extracted from

CBN and CBG – be wary. According to

the cannabis plant, and these oils do not

Already there seems to be some winners

UK’s PureConnect CBD, most of this is

readily mix with water and water-based

and losers in the entire CBD category. If

marketing and is not transparent.

beverages.

you decide to make CBD infused nonalcoholic beer, how will you prevent it

NO TO ALCOHOL

Therefore, any brewer who uses CBD

from being a flash in the pan and being

Although it’s popular here, Keith Villa

extracts must figure out a way to mix

here for the long run?

never recommends mixing CBD or THC

the oily components into the drink

“I think one thing is education,” says Villa.

with an alcoholic drink, either in a beer,

successfully. However, Villa says if you

“Because most people are familiar with

spirit, or cocktail.

can make a salad dressing that is well

cannabis CBD or THC, they believe it

blended and doesn’t separate into oil and

either makes you high or it has effects

“CBD is known to affect the vagus nerve,

water components, you can make a CBD

such as to make you sleepy or relieve

that’s the nerve that causes the gag

beverage.

pain.

In text taken directly from Villa’s book,

The problem, he says, is that there are

reflex if you stick your fingers down to the back of your throat. Having this nerve

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

CANNABIDIOL access remains difficult. In the USA, this over 100 cannabinoids in the plant, each

LEGALISE IN THE UK

was the first step with the States that now

of which does something slightly different

Despite the government saying no way,

allow it for recreational use as well.

than the other. While some have been

no how, and not here, there are several

studies like CBD, THC and a handful

reasons why Brewers believes this will

Once the genie was let out of the bottle,

of others, most haven’t been. Some

happen and quite possibly before 2025.

there was never a chance of putting

cannabinoids have shown to be appetite

If you’re not prepared for this, legalised

him back in. Marijuana medical clinics

suppressants, others to act like a natural

cannabis could easily take business away

started appearing everywhere in states

Viagra and in some studies showing that

from you if people choose it over alcohol.

such as California and Colorado with a promise that you would not leave

there is the potential for cannabinoids to kill off cancer cells. But in the States,

After the efforts of a mother attempting

without a marijuana medical card in your

because cannabis is still seen as illegal

to get medical cannabis for her son who

pocket. Conditions which are next to

by the federal government, university

was suffering from massive seizures, the

impossible to disprove, such as back pain

grants are not given nor asked for to

UK government relented and said yes,

and chronic headaches, were the main

study the plant’s potential.

paving the way for cannabis to be used

reasons given. It was just a small jump

legally here for medical use – although

then to recreational use.

brewersjournal.info

NOVEMBER~DECEMBER 2021

CANNABIDIOL

Dr Keith Villa is the founder of CERIA Brewing Company

VAT of 20% and an excise tax of 30%, it

export producer of legal cannabis for

would produce almost £700 million of

medical and scientific uses.

revenue. The growth in business and new employment would add an extra £300

The Independent reported that the

Despite the government here saying

million a year and the UK Government

budding cannabis industry has been

it will never happen due to health

would also save around £300 million

forecast to be on an explosive growth

concerns, in looking at nearly 300-years

a year in reduced policing and judicial

trajectory, with some reports estimating

of alcohol legislation, health has never

costs.

that the UK’s market alone will be worth

come before tax revenue. Last year the

With a government that is cash-strapped

up to £952 million by 2024. The tobacco

government made £12.12 billion from

due to the Covid pandemic, the idea

industry is already planning on being part

alcohol sales. At the same time, there

of taxing cannabis is going to be very

of this.

were nearly 4,000 alcohol-related deaths

tempting. London mayor Sadiq Khan said

in England and Wales.

he will set up an independent London

Our beer industry will take advantage of

drugs commission to examine the

this as well. Keith Villa says that smoking

In June 2018, the Institute of Economic

potential health, economic and criminal

anything is rapidly losing favour and

Affairs (IEA), released a report which

justice benefits of decriminalising the

popping an edible seems like a solitary

showed that the UK’s cannabis black

class-B drug.

activity. But having a cannabis drink, it’s a

market is worth an astonishing £2.6 billion

Khan believes there is widespread public

social way to enjoy cannabis with friends.

annually, with 225 tonnes of cannabis

support for a more relaxed approach to

sold to over three million Britons.

decriminalisation, citing polls showing

When asked, Villa says that it’s not

According to the report, licensed sales of

more than half of the UK – and nearly

uncommon at all at the end of the

cannabis would result in safer and better-

two-thirds of those in the capital –

workday for his wife – who is the

regulated cannabis to eliminate the

support legalising cannabis for adult

brewery’s co-founder – and his adult

dangerous strains that currently pollute

recreational use.

daughter to pop a can and relax with a

the landscape.

What you might find surprising is, legal

cannabis beer. “It’s a great way to end a

cannabis production is already here and

day.”

Assuming licensed marijuana would

in a major way. According to a recent

then make up 95% of the market, with a

UN report, the UK is the world’s largest

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

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OONWAKE

AIMING HIGH

MOONWAKE’S TEAM STARTED THEIR BEER CAREERS ON OPPOSITE SIDES OF THE WORLD BUT IN LEITH THEY SHARE A COMMON BOND. MELISSA COLE MEETS THE NEW KIDS ON THE BLOCK AT HOME IN ONE OF SCOTLAND’S MOST VIBRANT BREWING SCENES.

hen Joni Mitchell

So I ask him what’s been keeping

sang, ‘you don’t

him busy in the brew house. “I didn’t

know what you’ve

anticipate how many cans we’d be

got ’til it’s gone’,

selling”, he says in a happy voice, “we’ve

I doubt she was

got three Them That Can mobile canning

thinking about me, sitting in a battered

slots lined up in the next five weeks.” Not

wheelie chair cuddling a border terrier

bad for the new kid on the already quite

in a taproom under construction, but the

brewery-heavy Leith block.

song was running on loop in my head when I visited Leith’s newest brewery

“Finally getting the tap room open

resident, Moonwake, a few months back.

has also been invaluable and we have just employed a manager. I’ve been

As I sat, trying the first batch of beers

pleasantly surprised that the majority

to come off the line with owners Vinny

people drinking have come from

Rosario and Fin Heslop, and their sales

within half of a mile of the taproom,

and marketing team members Wesley

we are lucky in Leith that it very much

Hall and Sarah Sinclair, and being

does practice what it preaches in the

delighted that one of the two resident

supporting local businesses, it would be

border terriers, Pedro, was making

nice if more places did too.

himself comfortable on my lap, I realised it was the first new brewery I’d been in

“We have been pretty lucky though, once

for nearly two years and how much I’d

we get into pubs, they tend to order more

missed it.

but getting that first pint into people’s hands is the difficult thing, and we’ve still

There’s a sense of pent up energy when

got a bit of work to do with distributors.”

you visit breweries at this point in their journey, a moment that puts me in mind

To rewind a little, the brewery was

of the trembling meniscus of an over-

founded in January 2020, not long before

poured pint, just waiting to spill over, and

the pandemic hit, with the help of two

Moonwake, despite all the challenges

private investors, both of whom have an

it has faced by getting started in the

architectural background, which proved

middle of the world going sideways, was

invaluable for designing the very tight

absolutely pregnant with it.

space in which they have elegantly squeezed themselves, and a Regional

Having spent most of the strict Scottish

Selective Assistance (RSA) grant from the

lockdown decorating the brewery with

local Scottish government, plus some

the business’s striking branding and

asset financing by Close Brothers.

plotting what they’d do when they came out of it, the team was clearly very keen

With all of this in place, the business can

to get on with business and have been

not only pay its staff above real living

doing so admirably it seems.

wage, it also means that the brewery has been designed with excellent

Chatting to Rosario, who is also the head

accessibility and the potential for people

brewer, there’s a little more calm in his

normally excluded from the brewhouse

voice than when we met, he sounds a bit

to work in one, something that Vinny is

firmer about things, a lot more in control -

clearly very passionate about.

which, to be fair, is probably because he’s now actually making beer on a regular

“Whilst the RSA grant ensured we had

basis, as opposed to painting (and, quite

to include things like wheelchair access,

possibly, climbing) the walls.

which we would always have done regardless, it also meant that we could

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

Team Moonwake: Vinny Rosario, Wesley Hall, Sarah Sinclair and Fin Heslop

MOONWAKE keep manual handling in the brew house to an absolute minimum.” And, as he gets rolling on the subject, his voice gets stronger and the Kiwi accent gets thicker as his feelings become very clear that the industry is undoubtedly facing a physical health reckoning. “I’ve been in too many breweries that are just fundamentally unsafe. You’re starting to see this generation of craft brewers, who have been in brewing for 10-plus years and their backs are stuffed and their hands are stuffed and they are leaving to move to sales or marketing or just entirely. It’s quite a new problem for the industry but it’s definitely going to be a big one, so we need to stop that happening to the next generation of brewers. “We want to get and keep staff, not break them immediately and move on to the next.” As one of the depressingly few head brewers and owners of colour in craft beer as whole, Rosario is also hoping that not only his presence, but his business, can help be part of the change that’s needed. “To be blunt, the beer industry doesn’t have a lot of colour, so we are looking for as diverse a team as possible. “Personally, I know it’s about being seen, and showing that different people can

I want more people to enjoy beer, regardless of age or background, and we will keep working towards that,” Vinny Rosario, Moonwake

brew and whilst I know I’m lucky, I sort of just stumbled into it as someone who is happy to just ask questions, but not everyone is lucky and other brown people frequently don’t get why I would want to be in beer and actually ask me that outright...”, which is a damning indictment on the state of ‘craft’ if ever I heard one. However, as painful as all of this seems right now, he seems very positive about the current conversations happening. “One of the bright things in the industry that’s happening is around racist marketing and tribal symbolism. For example, someone puts New Zealand hops in something and then they just

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

MOONWAKE

Minimise manual handling by designing it from day one, says Rosario

brewersjournal.info

NOVEMBER~DECEMBER 2021

MOONWAKE

Moonwake brew on a 35HL brewhouse from SSV Ltd and have 210HL of tank capacity

take much to look it up does it? I think

the whole of the Edinburgh craft

good advice would be, if it doesn’t seem

scene: “I’d just like to see more people

right, it probably isn’t.”

drinking local beer and less drinking major international brands, and trying to support our fellow local producers.

stick the second tā moko (Māori tattoo)

Words to live by really; but, back to

they find on the Google search on the

business. It’s clear that Moonwake is

label, without a care for what it means to

determined to play nicely with others

“I also want more people to enjoy beer,

the Māori people.

in the area, with discussions happening

regardless of age or background, and we

around creating a walking Edinburgh

will keep working towards that, that it’s

“Same with things like the Om symbol…

brewery trail, which tallies with the

not just for this niche group, which can be

I mean, I’m not Hindu but I know it has a

council to promote tourism that doesn’t

intimidating… we don’t want to be that,” he

lot of religious meaning, and you don’t

include cars.

adds thoughtfully.

see people sticking Christ on the cross on a lot beer labels do you? It doesn’t

NOVEMBER~DECEMBER 2021

Which is very much about supporting

BREWERS JOURNAL

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NOVEMBER~DECEMBER 2021

et’s face it, beer drinkers

What kind of taste and experience are

are thoroughly spoilt for

your consumers looking for? How and

choice. From the giants

where are they likely to consume it? Are

of world beers, familiarity

they drinking at home, with friends in the

and tradition of cask ales,

pub, for an occasion? What’s their age,

through to the pick and mix, adventures-

life-stage, income and aspirations?

in-taste world of craft; it’s sometimes hard to make a decision.

Most drinkers know the types of beer

Knowing your ‘place’ within the ‘beer

they like. They’re often loyal to a small

universe’ helps to understand the

number of brands, but can be persuaded

consumers and competitors that

to try new products where the branding is

inhabit your world, and create branding,

right. Consumers choose a beer because

packaging and communications that fit it

it aligns with their values and what they

perfectly.

are looking for. This could be as simple as a price driven

KNOW YOUR TRIBE

decision, taste preference, brewing

Who’s likely to drink your beer? Knowing,

method or because drinking a particular

and sharing this information with your

beer will imply something about their

designer or creative agency - can help

social status.

to build a strong brand identity that’s

Consumers proactively (and subliminally)

appealing to your ideal customer. Does

make judgements about a beers’ flavour,

your beer have wide appeal, or is it more

cost and social status from its looks.

niche?

All brand touchpoints should deliver a

BREWERS JOURNAL

BRANDING

A strong brand identity will appeal to your ideal customer

changing consumer behaviours. A great example of this is the move towards sustainability and reduction of carbon footprint. This has impacted on what materials beer brands use in their packaging and merchandise, and how they communicate their environmental credentials to consumers. When the global pandemic hit in 2020 consumers behaviours changed radically. The on-trade environment is still adapting to a new way of serving consistent message about what a drinker

Are you leading the charge in zero-

customers.

can expect.

carbon production? Do you upcycle

Traditionally drinkers have ordered at

waste ingredients? Is your beer low or no

the bar, but table service is now more

alcohol or gluten free?

commonplace meaning brand assets like

An adventurously flavoured craft beer

glassware, mats, trays, advertising etc

that’s branded like a traditional ale, or a

have become increasing important.

premium lager that looks like a session

Your brand is much more than a logo.

ale are not signalling the right cues.

It’s tone of voice, sales messaging,

This kind of mis-match between

photography, story-telling and the

People are going out less and having

what a customer perceives, and what

interactions and experiences created for

fewer, better-quality drinks when they

they actually experience, can have a

drinkers by your team.

do, to mark the occasion. Off-trade beer

detrimental effect on a brands’ image

A brand will be experienced through

sales have risen as people have been

and sales.

many different touchpoints – packaging,

drinking more at home.

pump clips, advertising, website

All factors that are contributing to a more

BE UNIQUE

and social channels, clothing, POS,

competitive retail space and forcing beer

Successful brands convey personality

merchandise, livery and many other

brands to reconsider how they show up

and know what makes them stand apart

outputs. Every interaction is an

in on-trade spaces.

from the beers they compete with for

opportunity to tell your unique story.

BE BOLD

shelf, or tap space. They confidently communicate this which strengthens

ASPIRE AND EVOLVE

You’ll never be able to compete with the

brand loyalty, and attracts new

Successful beer brands don’t stand

plethora of beer brands out there, but

customers.

still. They react, flex and evolve as their

you can strive for success in your corner

Is your taste profile, aroma, mouth-feel or

business grows, or the environment

of the cosmos. Have confidence in what

appearance unusual, new, different? Do

or consumers’ needs shift. They keep

your brand stands for and align your

you use pioneering brewing methods,

an eye on their competitors and study

visual identity to your values to resonate

or follow a well-kept secret tradition?

market insights to predicate trends and

with a tribe of loyal and new fans.

brewersjournal.info

NOVEMBER~DECEMBER 2021

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THERMAL FLUID

MAKING THE MOVE FROM STEAM TO THERMAL FLUID

IN 2015, WITH BUSINESS IMPROVING BUT ORIGINAL PROCESS EQUIPMENT REACHING END-OFLIFE, REBELLION BEER COMPANY BUCKED THE TREND AND, WITH IMPARTIAL ADVICE FROM HEAT TRANSFER SPECIALIST FULTON, REPLACED ITS AGEING STEAM BOILER FOR A THERMAL FLUID SYSTEM. NOW, SIX YEARS ON, WE APPROACHED REBELLION’S MARK GLOYENS TO UPDATE US ON HOW BREWERY LIFE HAS COPED WITH THE SWITCH.

brewersjournal.info

nyone running a brewery

Rebellion Beer Comapny in Marlow

will tell you just how critical the boil phase of the brewing process is; and when Rebellion set out on

batches and has been especially useful

its journey from steam to thermal, they

throughout the pandemic when, at the

were warned that they’d never succeed

beginning, throughput was decimated

in getting that clean flavour achieved

because pubs were forced to close.

from a steam-driven rolling boil. “The move from steam to thermal was a

However, as lockdowns came and

leap of faith on our part, but the warnings

went, Rebellion successfully pivoted

received from other breweries have been

its business and started selling direct

proven to be incorrect!” says Rebellion

to the consumer via a home delivery

Beer Company’s Mark Gloyens.

service, which meant throughput very quickly returned to pre-pandemic levels,

“Product quality has improved because

currently two to three batches per day,

we now have more control over

with each boil lasting up to 90 minutes.

temperature for the wort boiling process

“The beauty of the thermal fluid

than ever before. We’re getting a very

installation is its flexibility and ability to

good quality boil that is controllable and

very easily adapt our changing brewing

we have achieved everything we wanted

strategies.” says Gloyens.

from the move from steam to thermal fluid”.

“Historically we would have been doing

Thanks to the control and flexibility that

two brews per day to achieve maximum

the thermal system affords Rebellion, the

output, but because of its flexibility, we

brewery has had the ability to achieve

are now able to shut the thermal fluid

various size batches as and when

heater down for a day per week to deep

required.

clean the brewhouse and increase

Until recently, this has enabled them

output to three brews per day for the

to process research and development

remainder of the week. Something that

NOVEMBER~DECEMBER 2021

THERMAL FLUID

Beyond the control and flexibility, there are many other factors that have had a positive impact on Rebellion Beer Company

and pipework, which we always seemed to be maintaining and was always therefore another potential for process downtime.” He adds: “With thermal being more of a closed loop system, we’ve not experienced the same issues with leaking gaskets, flanges, etc., making the whole installation not only look but also feel so much more reliable than steam!”. In putting a figure on the annual cost savings of maintaining a steam system – including servicing, water treatment,

would have been very difficult to achieve “This inspection would often take the

chemical dosing, etc. – compared to

steam boiler offline and mean our

thermal fluid, Gloyens estimates that the

Beyond the control and flexibility, there

brewing processes were down for a

thermal fluid system is much lower and

are many other factors that have had

day or more, with disruption from the

could be at least half that of the previous

a positive impact on Rebellion Beer

downtime potentially being felt for

steam boiler installation.

Company, as Gloyens explains: “A steam

several days after.

And six years on, Mark estimates that the

boiler is essentially a pressure vessel

“Additionally, with even the best water

savings made compared to maintaining

and regulations state that pressurised

treatment programme in place, steam at

the old steam system – and despite the

systems must undergo an annual

pressure can be very corrosive, leading

thermal fluid installation being a more

insurance inspection.

to problems with steam traps, flanges

expensive capital outlay initially – has

with steam.”

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

THERMAL FLUID

certainly contributed significantly to the

and take a look because it speaks for

return on investment, with the investment

itself. “It’s just a neat, compact installation

now fully paid for.

that’s relatively maintenance free and extremely flexible!”.

Expanding on the flexibilities of the thermal fluid system, Gloyens has also

And when asked about his advice to

announced that Rebellion is about to tap

anyone considering a new brewhouse

into the existing brewhouse line to create

or complete overhaul of existing plant;

a small-batch development brewery and

and perhaps sitting on the fence when

yeast propagation plant on the site.

it comes to considering steam versus

“It’s been such an easy expansion to

thermal?

achieve. We’ve just been able to tap into the existing thermal fluid line and

“You obviously need to consult the

use the system for another duty without

experts as we did when we approached

impacting on everything else.” says Mark.

Fulton over six years ago. They were completely unbiased because they

The new development line is capable

manufacture both steam and thermal

of brewing five hectolitre (500 litre)

fluid solutions.”. says Gloyens.

It’s just a neat, compact installation that’s relatively maintenance free and extremely flexible.”

batches and will enable development or commercial batches – such as strong

“But for Rebellion Beer Company, a

beers or one-off batches that may not

thermal fluid solution was a no brainer.

appeal to the wider consumer – to be

It’s more cost-effective, more reliable,

processed without having to invest in a

relatively maintenance free and a much

full 4,000 litre brew.

neater, more compact system that still provides the quality of heating needed

Summarising, Gloyens says that

for brewing. It’s just a better way of doing

whenever he’s asked if Rebellion is happy

it!”

with the thermal fluid installation from Fulton, he simply tells them to come

brewersjournal.info

NOVEMBER~DECEMBER 2021

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COOLING

REVOLUTIONISING THE BEER AND HOSPITALITY INDUSTRY WITH BEER BEING THE UK’S MOST POPULAR ALCOHOLIC DRINK, SALES COULD HELP THE HOSPITALITY INDUSTRY BOUNCE BACK AFTER COVID-19. SO, IT’S NO WONDER PUB AND RESTAURANT OWNERS ARE SEEKING INNOVATIVE WAYS TO ENSURE THIS BEVERAGE IS PERFECTLY CONDITIONED, WHATEVER THE PHYSICAL CHALLENGES OF THEIR VENUE. HERE, PHIL LACEY, UK SPECIALTY SALES DIRECTOR AT RWC, OUTLINES SOME WAYS BREWERS CAN HELP IMPROVE BEER AND BUSINESS PERFORMANCE.

brewersjournal.info

e British love our

With evidence suggesting that on

beer. According

average, pubs waste up to 20 pints a

to reports it’s the

week because of factors such as these,

country’s most

it’s clear there are challenges. Beer also

popular alcoholic

has a finite life, as we know from the

tipple, with over 8 billion pints sold in

scenes of pubs throwing away beer

2018. Over recent years, there’s also

during lockdown, with landlords suffering

been a real surge in interest, with craft

great losses.

beers and micro-breweries adding new products to the mix.

LOOKING FORWARD

Companies House records show that

Hopefully we’ve seen the last of such

since 2008, the number of businesses

events, and hospitality owners across the

registered as beer manufacturers has

UK can start looking forward to better

increased almost ten-fold. Beer drinkers

times. With so much at stake, they’ll all

are also getting more demanding, with

want to make sure their beer tastes great

a report by AB InBev finding that 34% of

to keep the punters coming back. They’ll

customers would change venues if the

also be focussed on keeping waste down

beer didn’t come up to scratch.

to a minimum. However, as we know, this is easier said

Here lies the challenge. Quite simply,

than done. In many cases, temperature is

beer isn’t easy to get right. It needs

at the heart of the problem. If it’s too low,

conditioning in order to be kept and

the result is chill haze and cloudy beer.

served at the right temperature.

Too warm, and excess foam can result.

The equipment also demands regular

Both issues can affect taste and increase

cleaning and maintenance to prevent

waste, and nobody wants either.

bacterial build-up, which can affect product quality and even be dangerous.

Of course, there’s plenty of equipment out there to tackle this problem and

NOVEMBER~DECEMBER 2021

COOLING

ensure beer is served at the correct

TASTE WITHOUT FOB

carbonation control is improved and

temperature. ‘Contact cooling’ is the

Maximising taste, minimising fob.

product waste minimised.

most common and traditional solution.

A simpler and more cost-effective

Here, beer from the barrel is carried

solution is to follow the example of many

Importantly, unlike contact cooling

into a cooler where it is flash chilled in

leading breweries and invest in tube-

equipment which has a large footprint

stainless-steel coils before making its

in-tube cooling, such as John Guest’s

and requires very specific configuration

way to the font.

PolarClean, a revolutionary technology

– typically in one location – PolarClean is

to achieve great results in beer glasses -

self-contained and allows much greater

and in profit margins.

flexibility.

significant investment and lots of

Here, the pipe that delivers the beer from

It can be installed in tight spaces, at a

equipment, all of which has to be located

keg to tap sits inside another tube, which

fraction of the cost, and without actually

together in one place. For venues with

contains coolant that circulates around

needing a cold cellar or secondary

large cellars that’s fine, but many have

the beer at temperatures specified by

cooler at all. Delivering extra cold beer

crowded and limited space, while many

each brand.

direct from the keg coupler to font, it’s an

smaller venues don’t have a cellar at all.

As well as ensuring the right conditions,

efficient and cost-effective solution for

Additionally, the tubes transferring the

this prevents heat transfer and keeps the

any venue, including smaller bars, cafes

beer from cooler to font aren’t insulated

beer at a reliably consistent temperature

and restaurants.

or cooled, and so can collect heat along

to maximise taste and minimise fobbing.

the way. The longer the line or dwell time,

As the entire length of the beer line is

the more significant this becomes.

kept cool, the risk of microbiological

This technology is widely used but isn’t always a perfect solution. It demands

activity is significantly reduced while

NOVEMBER~DECEMBER 2021

BREWERS JOURNAL

Humidity Control for Distilleries, Breweries & Maltsters

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PakTech has Repurposed over a Half Billion Containers into Packaging Handles

CHLORINE DIOXIDE PREPARATION SYSTEMS preventative measure to protect against contamination. Its depot effect is a valued property; in addition, chlorine dioxide is tasteless: it does not react with amino compounds and does not form any odorintensive chlorophenols.

THE SOLUTION After exchanging experiences with colleagues, the practical test was ultimately decisive: Mr. Sittig added chlorine dioxide to the process water - the beer brewed with it remained tasteless.

WATER

So those responsible decided in favor of

TO ENSURE THE QUALITY OF ITS BEERS, GÜNZBURGER RADBRAUEREI IN GERMANY ADDED A CHLORINE DIOXIDE SOLUTION TO THE WATER FROM WHICH THE BEER IS BREWED.

NOVEMBER~DECEMBER 2021

he Günzburger Radbrauerei

a Wallace & Tiernan® chlorine dioxide preparation system DIOX-A 100 from Evoqua Water Technologies.

is a family-run traditional company. Now in the

The decisive factor was the combination

seventh generation, five

of the preparation system with a

wheat beer specialties as

pressure-resistant chlorine dioxide

well as the Märzen and Helles varieties

measurement with an SFC device. The

are brewed here. With high demands on

measurement has the advantage that

the freshness of the beers, the wheat

the measuring water used - 33 liters per

beer specialist sells its products within

hour - is not discarded, but fed back into

a 50-kilometer radius, primarily to food

the main line.

retailers and wholesalers. The chlorine dioxide batch system doses The only remaining brewery in Günzburg

the chlorine dioxide solution prepared

moved into a new building in Donauried

from dilute hydrochloric acid and dilute

in three construction phases from 1984

sodium chlorite solution into a storage

to 1997, after the company premises in

container (up to 80 grams per hour). From

the heart of the old town had reached its

there, the solution has been dosed into

limits.

the main water flow since January of this year, depending on the flow.

The brewery obtains its process water from the nearby city waterworks. The

The subsequent measurement shows

water is filtered in the brewery and then

the chlorine dioxide content (on average

softened.

0.05 mg / l). Separate dosing into the bottle washing machine is provided. The

After several renovations and expansions,

associated injection point in the feed line

the brewery’s pipeline network has

of the penultimate wash cycle is already

branched out - one reason for the

installed and will be put into operation

responsible master brewer Ralf Sittig to

shortly.

think about the use of chlorine dioxide. Chlorine dioxide is often used as a

BREWERS JOURNAL

CLASSIFIED

TBJ directory.pdf 1 24/11/2020 13:28:48

BREWING AND PACKAGING

FERMENTATION MONITORING

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BREWING DESIGN AND BUILD

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INGREDIENTS

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COOLING SOLUTIONS

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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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MALT CONT'D

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PACKAGING HANDLES

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PACKAGING AUTOMATION

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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

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BREWERS JOURNAL

THIS IS THE PERFECT ALTERNATIVE Cold Stabilisation Module (CSM)

Increased shelf-life Taste protection Reduced product loss Up to 44% operation cost saving

Parker’s CSM, a great alternative to pasteurisation. Compared to traditional pasteurisation techniques, the advantages of cold stabilisation with membrane filtration are numerous. While the quality and stability of the beer is guaranteed, this microfiltration technique performs better than flash and tunnel pasteurisation in terms of shelf life, taste protection (no heat treatment), product losses and overall use of WAGES (water, air, CO², energy and steam). As a result, the operational costs for microfiltration are up to 44% lower.

To find out how much you could save, request a full cost analysis.