The magazine for the professional brewing industry
Brewers J o u r n a l
September 2018 | Volume 5, issue 7 ISSN 2059-6669
WYLAM
The Northern powerhouse going from strength to strength
20 | dear john: why cask is the choice for hot weather
38 | merchandise: the branding opportunity
46 | water management: essential to your brewery
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le ad e r
beer with character
I
was very fortunate to be recently invited by John Keeling, global ambassador at Fuller's, to join him and his colleague Lesley on a visit to Leeds and Castleford. John wanted to visit Thomas Fawcett & Sons, a fantastic malting that combines the old and the new, much like Fuller's itself. John, who retires in the coming weeks, wanted to show Lesley, the marketing manager for Fuller's, the intricacies of the malting process. James Fawcett, the managing director of the business, was the perfect host and it was both endearing and rewarding to be guided around by someone that clearly has an insatiable enthusiasm for what they do. We are very fortunate to have fantastic maltsters in the UK, and I implore anyone that has the opportunity to visit one to absolutely do so. The visit to Thomas Fawcett & Sons was John's responsibility, so he left it to me to organise where to have a few beers the previous evening. Leeds, as many know, has an embarrassment of riches when it comes to good beer. But visits to Whitelock's Ale House and neighbouring hostelry The Turk's Head are musts. As is a visit to North Bar on New Briggate. Each of these venues have their own distinct characteristics but bonded by having quality in abundance. You're greeted by the comforting aroma of fish and chips while enjoying a Kirkstall Pale Ale in Whitelock's while the potent scent of a De Molen Barleywine allures at North Bar. Both great, both different, both with their own characters. Speaking of characters, no visit to Leeds is complete without a beer or two at the Northern Monk Refectory. The brewery is making some of the UK's best beers and head brewer Brian Dickson is always awash with excitement over the team's upcoming brews. Special mention to Morag, the Refectory's beautiful dog and a real bundle of energy. Returning to London on the train the next day, John rolled-out an anecdote about the infamous journeys he and other Heriot-Watt alumni would make back to Edinburgh for the university's annual dinner. "There'd be eight of us and we'd all agree to bring
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a pack of beer for the train from London to Edinburgh. The problem is Tim, we were normally done by Newcastle," he recalls. "Hmmmn, sounds about right for a six-pack," I reply. He looks confused: "What? No, a 24-pack!" he laughs. "In fairness,we'd have to give the odd bottle away to other passengers to keep them sweet." As we approached London, John made another point that stuck with me. It may surprise you that he was talking about the subtle nuances found in cask beer at the time. "If you don't have characters making beer, you are less likely to be making beer with character," he said. I pondered it for the rest of the day and, in my humble opinion, he's right. You could look at the beer Fuller's make, the subtle, understated beauty of a Kernel Pale Ale and its rotating hop additions, or the frequent, but always excellent, cask output from Thornbridge. Beers from Lost and Grounded Brewers, too. They're rarely shouted about from the rooftops and I feel that reflects a semblance of the characters behind them. Then you have the bombastic output from BrewDog, and overseas, Evil Twin and Stillwater Artisanal. Beers that, to me, represent their owners from the flavour to the branding and beyond. We're fortunate to have so many characters in beer, and the industry is all the better for it. Tim Sheahan Editor
September 2018
3
co ntac t s
contacts
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September 2018
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Brewers Journal
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co nte nt s
contents 20
34
46
56
38
Cover story 22 - The Wylam Brewery of 2018 is very different to the one founded in 2000. But one thing has never changed. That you live or die by the quality of liquid you put out.
COMMENTS 16 - Wynne-Jones IP discuss why it's more important than ever to protect your brand 18 - Latimer Ales on the need to be flexible
DEAR JOHN 20 - John Keeling, ambassador at Fuller's, recalls how cask played such an important part of his formative years in the world of beer
focus | lOGISTICS 34 - Advice from the experts on managing container assets, dispense assets and beer quality when you beer is out in the market
fOCUS | WATER 46 - We speak to the leading businesses to analyse the importance of environmental compliance and devising a water strategy
STARTING A BREWERY 52 - Why training is essential to your brewery 54 - The need to develop your packaging
CROSSING CONTINENTS | TRANS CANADA BREWING CO 56 - Manitoba's finest putting quality first
White paper | WEIGHING 63 - Why trade approved scales are key
sECTOR | MERCHANDISE 38 - Why giving customers something that is useful to them reinforces their passion for your brand, values and products
6
September 2018
science 67 - Fermenting with dry yeast 70 - Results from a forced diacetyl test
Brewers Journal
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AUSTRALIAN LION buys fourpure F
ourpure has been sold to Australian-headquartered food and drink business Lion, owned by Kirin
Holdings Company, for an undisclosed sum. Commenting on the sale, brothers Dan and Tom Lowe who co-founded the business, explained: “It has been a lengthy process to get us to this point, we’ve spoken to a broad range of investors and been transparent about our ambition to our team and the industry. “Private equity, bank debt, and crowdfunding are all things we worked really hard on exploring, always knowing Tom and I could not take this journey alone. We wanted the transition to be unambiguous and we both worked to be authentic throughout.” Discussing the decision to sell to Lion, Lowe said it was because it is a “great business with fantastic people, strong sustainability credentials and a lot of expertise we can learn from”. They added: “We also think there’s a very good cultural
Lowe said: “The focus in the short to medium term is to continue to enhance our spiritual home, through
fit and we see a fantastic opportunity to work together to
improvements to safety, operating capacity and our
grow both Fourpure and Lion’s suite of craft beers, ciders
broader sales, marketing and hospitality experience.
and fine wines.” The company added that immediate focus is to remain in London, for as long as capacity permits.
Crisp Malting unveils £6.7m facility investment
C
“In the event that the brand grows beyond the capacity in our current site, we will look at alternatives to enable the business to continue to expand.”
nuances of colour, flavour and texture than ever. Brewers seem just as excited as we are about the possibilities it opens up,” he said.
risp Malting has unveiled its investment in a new
The new bagging line is designed to support Crisp in
bagging line and innovative speciality malt plant.
packaging the increasing number and varieties of malt –
The speciality plant is the first of its kind to be built on
a commercial scale in the UK. The facility was originally developed for processing seeds and nuts for the food industry, but the installation has been developed for the even and consistent roasting of cereals. The operation uses vibration to mix and transport the grains as they pass through phased conditioning and heating zones. It also has the facility for water injection, which is vital for the stewing-stages of some speciality malts. Crisp director Rob Moody explained: “It will be used for processing both malted and un-malted grains, including wheat, rye and oats as well as the more usual barley.” Moody added that the roasting and colouring of each
both in whole and crushed grain versions. Its capacity of 800 bags per hour anticipates continued development of the craft sector - and demand for a wide variety of quality malts.
Brewhouse & Kitchen launches Hoxton berwpub
B
rewhouse & Kitchen has opened its latest brewpub site in Hoxton. The latest addition, which is located
underwear the arches of Hoxton Station on the former site of The Beagle, features a 50 capacity restaurant as well as two seated bar-spaces both inside and outside. Simon Bunn, co-founder, said: “We are very excited to open a Brewpub in Hoxton and look forward to making
individual grain will be extremely even, and the exactness
lots of local friends, providing a service to the ever
of control means there will be true consistency across
growing community of Hoxton. Being situated right next
batches.
to the Hoxton Overground station, we are a convenient
“We’ll be able to create speciality malts with more
brewersjournal.info
stop off for everyone using the station next door.”
September 2018
9
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GOOSE ISLAND APPOINTS BREWMASTER FOR UK BREWPUB G
oose Island has appointed Andrew Walton as the brewmaster for its London-based brewpub
operation. Andrew Walton, formerly of Bermondseybased Fourpure, will head up brewing operations at Goose Island’s Shoreditch-based facility. Walton, who is Siebel Institute certified, will be responsible for the operation of the London brewery and the development of unique recipes for beers made on site. In his role as brewmaster, he will also be the first in Europe to manage the Rack AeriAle system. The Rack AeriAle system is a nitrogen draft-dispensing setup that connects barrel-aged beers directly to the pub’s tap system without the risk of oxidization. Walton will also be able to call upon a draught infusion tower and a small barrel aging area. Ken Stout, president of Goose Island Beer Co. International, said: “London has always held a special
beer drinkers and music lovers alike can join together in
place in Goose Island’s history.
appreciation of a good time – and great beer.”
“Our next chapter in Shoreditch represents a work of
Commenting on his new role, Andrew Watson said: “I
love and dedication that has been 30 years in the making,
am thrilled to be joining Goose Island at such an exciting
and we’re excited to have the brewpub in Andrew’s
time. I’ve had an incredibly warm welcome in Chicago
capable hands.
and as I continue to learn about the Goose Island family,
“As we continue to contribute to, and learn from,
I’m eager to do them proud as Brewmaster in our new
British beer culture, we are excited to be creating a new
Shoreditch location. It’ll certainly be an adventure, and
experience in the heart of east London, where foodies,
one I can’t wait to get cracking on.”
Greene King’s youngest master brewer
R
oss O’Hara, new product development brewer at Greene King has qualified as a Master Brewer from
Master Brewer is the highest level of brewing qualification offered by the IBD and is a measure of
the Institute of Brewing and Distilling (IBD), making him
the level of a candidate’s competence in the technical
the youngest to hold the title globally.
management of the brewing processes.
O’Hara, 28, joined Greene King in 2016 and has been
The qualification is made up of five modules including
studying for the IBD qualification for four years alongside
‘Raw Materials and Wort Production’, ‘Fermentation and
his day job developing new products at the Westgate
Beer Processing’, ‘Packaging of Beer’, ‘Management and
Brewery.
Regulatory Compliance’ and a ‘Practical Project’.
He has also been overseeing Greene King’s apprentice brewers at its London microbrewery, Craft Academy. There are currently 578 Master Brewers globally, with O’Hara the youngest to hold the qualification. Since joining Greene King, he has been responsible
Greene King, head of Operations David Carr, said: “This is a fantastic achievement and we are all proud at Greene King of Ross’ dedication and commitment to reaching master brewer level. He is passionate about brewing and has exceptional technical ability as well as flair and
for the development of new brands including the award
innovation. His enthusiasm shines through particularly
winning Heritage range, Yardbird Pale Ale, Gluten Free
when he is training our apprentice brewers, developing a
Old Speckled Hen, Greene King’s Craft Academy range
new recipe or driving industry initiatives such as the new
and all the brewery’s seasonal beers.
Brewing Apprenticeship.”
10
September 2018
Brewers Journal
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UTOPIAN BREWING Commissions DEVON brewery
U
topian Brewing has commissioned Vigo to build its 35HL brewery in Devon.
The company, which was founded last year, is
currently crowdfunding and has called on Vigo to supply and install the equipment that will form the centrepiece of its new brewery. Utopian Brewing has settled on a three vessel brew house from American Beer Equipment (ABE) with 12 fermentation and conditioning tanks and all associated equipment. The design has scope for the addition of further conditioning vessels in the future to support annual production of over 16,000 hectolitres. Richard Archer co-founder and managing director of Utopian explained: “Working with the Vigo team has been a very enjoyable process to date and I am very much looking forward to working closely with them over the next few months, and on into the future, as we embark on this next crucial stage of our development”. Archer was ably-assisted by David and Rob Smith of Brewing Services when opting for the manufacturing crowdfunding campaign to add its growth. It is currently
partner. He added: “The decision was not a straightforward one as we received a wide range of very strong responses, another positive sign of the strength of the independent
50% funded and is offering 19.07% equity to those taking part. Commenting on the commission, Richard Charlton,
craft brewing sector, with so many high-quality UK
technical sales advisor at Vigo, explained: “We are
manufacturers and suppliers to choose from.
delighted to have been chosen to partner with Utopian
“In the end though we had to make a choice and the
on this exciting new project. When meeting with Richard
main factors that contributed to our selection were; the
originally, we immediately bought into his concept of a
quality of the equipment, the long history of the company
craft supplier of premium lager to the market.
in beverage production, the flexibility and understanding
“Utopian’s site is fantastic, and will allow them the
demonstrated by the team and the quality of the
space to expand as demand inevitably increases. Devon
reference visits during the selection process.
in particular, although having some top quality craft
“Having the services and experience of David and Rob alongside me also proved to be a very valuable asset. As a Devon based brewery we are keen to use local
breweries, has very little of this scale so it’s great for the region to have Utopian choosing to locate here. “Utopian’s decision to work with us, from a very
suppliers wherever possible and so Vigo’s Devon base
competitive group of equipment suppliers, further
provided another bonus tick in the box.”
demonstrates our growing reputation as an established
Utopian Brewing is currently undertaking a
New eco-friendly can holders launched
producing cans of beer or a consumer drinking them, it surely makes sense to stop using plastic can holders. “Why add needlessly to the planet’s mounting plastic
N
icheSolutions has unveiled the UK’s first completely
waste problem, and create a long-term threat to the
eco-friendly 6- and 4-pack can holders, which fit
environment, to birds and sealife? Even beyond the
both 500cl and 330cl cans. They’re made from 100% recycled material, and in turn the cardboard used is 100% biodegradable. The company explained: “Whether you’re a brewer
12
supplier of equipment to the craft market.”
September 2018
problem of landfill sites and oceans filling up with plastic, the regular plastic 6-pack holders pose an extra hazard to birds and animals. That’s why many consumers now snip them with scissors before disposal.”
Brewers Journal
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brewery cuts costs with LED lighting install G
reene King has saved nearly £15,000 per annum following the installation of LED lighting at its
Abingdon distribution centre. The company tasked SaveMoneyCutCarbon to find a solution for an LED lighting retrofit at the, Oxfordshire centre that would deliver much improved lighting in all areas together with measurable energy savings and reduced maintenance costs. The large distribution centre had inefficient and aging lighting across all areas and the constantly shifting volumes of product being stored meant that the quality and coverage of light needed to be at the highest standard. The SaveMoneyCutCarbon Consultancy Sales team conducted an extensive technical survey and produced a detailed lighting design with comprehensive costings as
savings. LED panels were also fitted in other offices
part of an investment-ready proposal to provide the solid
and the reception area with LED tubes installed in the
business case for LED upgrade.
distribution areas.
With the detailed report, Greene King was confident of meeting its goals and commissioned the LED project. The experienced SaveMoneyCutCarbon team installed 97 Thorn HiPak Pro LED high bay fittings (104W) in the warehouse and chilled room areas. At the same time, it
A major benefit of quality LED lighting is their long working life with a decade or more of sustained use that further reduces operational costs through less need for maintenance. The lighting in the warehouse areas was complex to
fixed energy monitoring equipment to provide accurate
design as the stacks of kegs continually varied in height,
data on electricity savings.
meaning that light distribution changed as the overall
It worked closely with the distribution centre management to carry out any adjustments needed to ensure the optimum quality of light with extra high bays and repositioning. The installation team also fitted LED panels with Lutron smart controls in the main office to maximise energy
positioning of products shifted. The team modified the design and positioning to optimise the light quality after initial installation. The install at Greene King resulted in energy costs being reduced by 72.3%, a ROI in 2.29 years and savings of £14,797 p.a.
Brewing Services & Consultancy rebrands
B
rewing Services & Consultancy has rebranded
at opposite ends of a spectrum and I look forward
as Brewing Services, as it celebrates its 30th
to assisting brewers in raising quality standards and
anniversary. The company, which was started in July 1988 by David Smith, has also welcomed Sam Russell to the team. Russell, who was most recently quality brewer at Thornbridge, has also worked at York Brewery and joins a team that also includes Rob Smith. He said: “I am passionate about high-quality, flavourful beer. I believe hat craft and consistency needn't lie
14
September 2018
improving their beers”. According to David Smith, following the name change, the company ethos will remain very much the same, promoting quality, efficiency and consistency at every stage of the brewing process. He said: “The industry is still expanding at an incredible rate and Brewing Services is committed to training brewers to thrive in the competitive market place.”
Brewers Journal
integrity BEER of thE
malt Chris Garratt, head Maltster . tel: 01985 212014 Chris.Garratt@warMinster-Malt.Co.uk
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30/03/2017 17:34
C o mm e n t
B ra n d
protectio n
Act before it’s too late With craft beer sales up by 48 per cent in the past 12 months, there has never been a more vital time to protect your brand, says Don Pennant, intellectual property attorney at Wynne-Jones IP. by DON PENNANT
C
the shelf of the pub, bar or bottle shop..
indulging in their favourite tipple, you need to protect your
identity, it is essential that brewers carry out thorough
brand.
trade mark clearance searches from the start. This will
raft brewers, creating beer at a value of over £136 million in sales, need to safeguard their trademarks, brand names, trade secrets, and designs due to increasing competition in the marketplace.
With craft beer sales up by 48 per cent in the past
12 months and 4.6 million homes across the UK now
The surge in popularity of craft beers and ales has
As a result of their clear value in relation to the brand’s
ensure they are not infringing an existing brand. Once this
created a highly competitive marketplace for new
is ascertained, they can then protect themselves by filing
brewers. Alongside the threat of copycats, the brewing
a trade mark application.
boom could spark a rise in brands accidentally copying or infringing an existing label. New brewers need to carry out thorough research into
By doing so, the brewer has confirmed they are free to use the mark as well as creating a monopoly in a lucrative marketplace. Filing a trademark will strengthen their
existing brands from the start, to prevent them facing a
position against any challenging competitors seeking to
disastrous rebrand and product recall at a later stage.
create similar beers, which if unprotected, could damage
Now, more than ever, it is essential that craft brewers take action to protect the intellectual property of their
their profit potential and reputation. Filing an application will also help to secure the
unique brand. With such a vast investment made to
owners’ ability to freely use the name without the fear of
create and bring the product to the marketplace, you
having to rebrand, as well as preventing third parties from
simply cannot afford to take the risk of not doing so.
obtaining the IP rights to their original brand and selling
Intellectual property can help to safeguard your name,
the product themselves. Ultimately it will protect the
flavours, packaging, trade secrets, branding, and even
craft brewer against fierce competition and allow them to
colour scheme.
benefit from the investment.
So, with so many new beers launching at such a rapid pace, we would urge brewers to ensure their product is
LABELS AND PACKAGING
free to use and protected before it’s too late. Here are my top tips to protecting intellectual property in the industry.
BRAND NAMES AND LOGOS
W
ith competition rife and demand evolving – it’s vital for products to set themselves apart in the busy marketplace.
Packaging does just this by creating a unique image
and appearance for the brand, which drives sales and
B
rand names and logos are often the most recognisable aspect of a craft beer and undoubtedly the first thing a customer will see on
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September 2018
influences consumers. Brewers can protect their product’s packaging by filing trade marks for the labels themselves, or through filing
Brewers Journal
bra n d
registered designs.
protectio n
c o mm e n t
able to steal your secrets.
This intellectual property right also extends to the
When it comes to the craft beer industry, one of its
appearance of the brand’s tap handles and glassware,
most valuable trade secrets is its brewing formula, which
protecting them against would-be copycats.
helps to set each individual brand apart. The formula
Investing in packaging may seem costly, but it is nothing compared to the loss of profit resulting from infringement by competitors, or having to rebrand. Brewers should ensure they are free to use the brand and protect the product’s IP at an early stage. By doing
ensures that the beer’s flavour is unique and recognisable and attracts consumers time and time again. The most famous example of a well-guarded – and highly profitable – trade secret recipe, is that of Coca Cola.
this it will ensure the owner doesn’t accidentally infringe
Failure to protect the brewing formula could see it
an existing brand while also securing protection in case
duplicated by a competitor, leading to similar products
of potential copycats.
entering the marketplace, and ultimately, a loss of profit for the creator.
TRADE SECRETS
In the UK, in order for something to be deemed a trade secret, it must be proved that the information has a
T
quality of confidence, i.e. it cannot be obtained freely; that
rade secrets are essential to safeguarding one of
the information was disclosed in confidence; and that is
the most crucial aspects of any brewer’s identity.
has been disclosed without permission.
By keeping information about the
Many trade secrets are inadvertently, or deliberately
manufacturing, recipe, or commercial aspects of your
leaked by current or ex-employees, so it’s essential that a
company under wraps, a niche market is created for that
confidentiality clause protecting any sensitive information
product, while also preventing third parties from being
is written into employee contracts. u
brewersjournal.info
September 2018
17
C o mm e n t
K N OWLED G E
S HAR I N G
Taking stock Much has changed since Latimer Ales started out as a commercial brewery. But one thing has remained the same, and that’s the importance of knowledge sharing explains Latimer Ales’ James Trent. by JAMES TRENT
Y
ears before Latimer Ales began as a commercial brewery we were very keen home brewers (like many other commercial brewers used to be). The one concern we had even then was consistency, our recipes
would always taste different according to the season in
Latimer Ales has transformed a great deal since the business started as a commercial brewery
which it was brewed. Our major issue was controlling the temperature of
The key to being able to control our ferments
our ferments, which would climb out of control when
in summer and stop them getting too hot is the
environmental conditions were against us. As our
combination of our insulation that we wrap the tanks in.
ambitions turned to becoming a full time brewery we
This insulation also helps during the coldest months of
knew we had to solve this temperature issue.
the winter, meaning that conditions inside the FV are
Like many new start ups, we had limited funds for our
never influenced by the environmental temperature. No
initial brewing plant. Finding that the step from home
heat is ever needed with our FV's - we have customers
brewing, to even a small off the shelf commercial plant
in Sweden, Norway & Estonia who have found this
was beyond our savings and loans, we set about building
extremely useful.
our own plant. After much trial and error, we had our fully working, and fully controllable brew plant. That kit fitted into a garage, where we began brewing
We soon had enquiries from brewers who wanted other brew plant equipment, and also from prospective brewers who were looking for an entire brewing kit, so we
from, and when we relocated to a commercial unit due to
launched a complete range of Tuns, HLT's and Kettles.
expansion in 2012, another larger kit was built. This plant
Commercial brewing soon became a distraction to our
was equipped with 1000L FV's, some of which were used
main business of building and selling brew plant, and
for our new craft lager as we had designed them to be
in 2014 we decided to concentrate on building full time
able to maintain very low temperatures as well as normal
so we could dedicate out efforts into further research
ale brewing temperatures. To our delight, we found that
and development. Many would be brewers came to visit
the system worked at this size as well as it had done on
our workshop and they were always armed with lots of
the small 300L that we began on.
brewery questions.
Visits from local brewers soon followed, and their
It became a matter of pride that we were willing, and
interest in the plant that we had built ourselves, together
able, to answer all of these, and we realised that just
with its' ability to do something theirs' could not, soon
selling tanks was not all we were doing, we were also
resulted in us being asked to build FV's for others. We
offering consultancy. The first few complete plants that
began to advertise our FV's and found that brewers from
we sold were on this basis, our support via phone & email
all over the country were interested in what we had made.
is there for as long as you think you need it for. At first, our
One question that we found ourselves asked again and
new brewers would be calling several times per week
again was 'how do you heat the FV during the winter cold
with all manner of problems, but as the weeks went by
spell?'
their ability grew and the calls began to cease‌ u
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Brewers Journal
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d e a r
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cask
beer
Give me cask every time When many drinkers have turned their attention to crisp lagers during the sustained period of hot weather, John Keeling has remained faithful to his good friend, cask beer. In this article, he recalls how cask played such an important part of his formative years in the world of beer.
reports carried so much clout. There was a great bunch of people in the laboratory and going to work was fun, plus I had little responsibility. Some of those still work in the industry today including Dave Facer, with his own brewery, and Margaret King, who has built a formidable reputation at Robinsons. I often think of those carefree days with long lunches, drinking three pints and then going out in the evening for a few more. Maybe the wages were not so great, but life most certainly was.
by John keeling
My joining the brewing industry coincided with the rise of CAMRA. Man, the excitement of travelling around
I
the country, CAMRA pub guide in hand, trying different
lager. But I stayed with that lovely cool refreshing beer –
today discovering the world of craft beer. Similar, but not
cask bitter. My friends did too.
quite as good. LOL! (See – I know what it means. I can
have been thinking again. In fact I have been
regional takes on cask bitter. I still remember my first taste
reflecting on my early career in the brewing
of Greene King Abbot on a visit to Cambridge. Even the
industry. I have also been thinking about cask beer
discovery of Oldham Ales was an adventure. For those
and how much I used to drink and how much I
who think the world stops at Watford, Oldham is a very
drink now. I’ve also been thinking about the long
long 30 minute bus ride from where I lived in Manchester.
hot summer of 1976 and how people were switching to
The excitement was very similar to that of the youth of
I started drinking properly in 1973. My first pints were in a Whitbread pub. I tried Trophy, Tankard, lager, lager top and shandy. After experimenting with all those I
keep up with the modern world – sometimes I will drink an IPA). As an aside, the local bus company was called Selnec
discovered, along with my friends, Boddingtons and
and travelling to places like Oldham and Ashton-under-
Robinsons. Cask bitter, I have loved you ever since and
Lyne on a bus often meant seeing a number of bikers
nothing, not even the finest Pilsner nor the toastiest stout,
who had been banned from riding their bikes for various
can capture me for long. I will always return to you.
reasons. Still carrying their helmets in their hands, they
In 1974 I joined the brewing industry – or to be precise,
would sit in silence watching the traffic with forlorn looks.
my Mother made me get a job. Lucky for me she
They were on their way to the biker pubs to have a few
chose well. I joined Wilsons Brewery in Newton Heath,
drinks with their mates and hoping to get a ride back on
Manchester as a junior laboratory technician. My boss was
someone’s bike. Everybody called them Selnec Angels.
called Tom Forsyth and his second in charge was Dave
I went to one of their pubs once – I have never seen so
Keeling. It took me ages to work out why my signature on
many people walking with a limp in my life. Still, the beer
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was good. The moral of this story is that bikes and drink
my, ahem, unemployment. Wilsons were also very good
don’t mix.
to me, employing me every summer as holiday cover,
I spent that summer of ’76 working at Wilsons watching the keg lines working flat out to keep up with the demand for Carlsberg. It got so unbearably hot that the Union
earning my old rate (which, by the way, was tax free). Belated thanks to Frank Scallon who organised this for me. I was taught by Sir Geoff Palmer, a person who still
negotiated a 10 minute break every hour so the workforce
inspires me today. He taught me that you could be
could have a pint to refresh them. Luckily Carlsberg was
serious about beer and learning but even then it could
only 3.1% ABV. Throughout that summer, I stuck with my
be fun. A philosophy I still follow and encourage people
cool refreshing pint of Boddingtons.
around me to do so too.
In ’77 I decided to go to Heriot-Watt to study Brewing
After three glorious years in Edinburgh, I managed to
and Distilling. Lucky for me I had the qualifications and
get a job at Fuller’s. I joined in January 1981 and the rest,
this, coupled with my then youthful need for knowledge,
as they say, is history. Upon joining Fuller’s, I asked Head
made me leave the comfort of my job and become a
Brewer Reg Drury (another person who has been a huge
student again. Something I had hated when I went to
influence on me) why he picked me rather than any of
Audenshaw Grammar School – where I was in good
the other students. He said I had worked in the brewing
company as Mick Hucknall didn’t much like it either!
industry and knew what I had let myself in for. But that is
Being a student in Edinburgh is an experience I wish everybody could have. What a great city, what great pubs.
another story, perhaps one I might tell some other time. Well if I get any encouragement to do so.
I thought all Scotsman would be mad drinkers on whisky
Now just returning up to date. It is a baking hot day
and 80 bob. No, disappointingly they were on vodka and
outside. I will be going to the pub for a nice cool glass of
lager. I was the mad drinker on whisky and 80 bob.
cask beer. Well I do know a pub that has good throughput
I was an extremely lucky student. I qualified for a full
for its cask beer. You know what just thinking about it is
grant (young people reading this will probably need to
making me thirsty. The big difference between 76 and
Google it) because I had worked for three years and was
today is that cask beer does not have the throughput and,
termed a mature student. Mature is a description I would
particularly in this hot weather, there are just too many
not use about me even today. I also qualified for the
substandard beers being served. What is the future for
dole when I wasn’t studying (we only did three10-week
cask beer? Thorny, I think, if we don’t solved the quality
terms), plus earning related pay for the first four weeks of
issue. Perhaps I should write about that? u
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Northern Powerhouse The Wylam Brewery of 2018 is a different beast to the one that started out at the turn of the millennium. It produces excellent modern beer styles, has a palace to call home and is the envy of many a brewer across the land. But one thing has never changed and that's the focus on consistency and that you live or die by the quality of liquid you put out.
something new. And it has been really important for us to put in the hard work to make Newcastle as good as it can be,” explains Stone, perched with his beloved River Tyne behind him. “This city has moved on so much in the last decade. So much has developed, and not just the beer scene,” says Stone. “Newcastle has reinvented itself and is no longer purely industry. Sure, what we’re doing at Wylam is part of an industry. But thankfully it’s one that gets you pissed.” Wylam Brewery was founded in 2000 by John Boyle and Robin Leighton. Based out of South Houghton Farm,
by TIM SHEAHAN
Heddon on the Wall, Leighton’s beers such as Gold Tankard and Landlord’s Choice resonated with local drinkers. But the duo’s working relationship was relatively
E
short-lived. Leighton retired three years later and has
either. He’s the epitome of the idea that if you enjoy your
tiring of their careers in the music industry. In addition to
work, it doesn’t really feel like work at all.
owning a nightclub, the duo helped organise Evolution
veryone hopefully knows someone like Dave Stone. He’s the uncle that would slip you a
since sadly passed away. Boyle called on his son Matt to move home from Spain
crisp £20 note in your birthday card when
and help take the reins, something he eventually agreed
you’re a child, at a time when you thought
to. With John Boyle himself retiring, Robin built a team
you’d be lucky enough to get a tenner. He is
that included Ben Wilkinson, Christopher Lee and Lee
carried by a youthful enthusiasm, but don’t let that draw your attention from his insatiable appetite for perfection,
Stone is a Liverpool native, but Newcastle is truly his
Howourth, a trio that are still with the brewery today. Elsewhere, Stone and business partner Cameron were
Festival as well as Digital Brighton and Digital Newcastle.
adopted home and it’s here his path crossed with that of
But like any field, fashions come and go, and Stone soon
Wylam Brewery, now one of the most respected modern
fell out of love with the type of music people wanted to
UK breweries around. But it was not always thus and
hear.
the successful Wylam of 2018 is a different animal to its
“We were in Amsterdam around eight years ago and
previous existence as a traditional farmstead operation
all people wanted was EDM (Electronic Dance Music).
founded nearly 20 years ago. Alongside business partner
We were having to book DJs that were overpriced, had
Rob Cameron and the team, he’s helped catapult the
inflated egos and produced music we didn’t like,” says
brewery to the frontline of great UK beer. All this before
Stone. “So we sat down and asked ourselves what we
you even get onto discussing their home, the literally
liked as much as music. And that was beer.”
palatial Grade Two-listed Palace of Arts in Exhibition Park. But such achievements aren’t enough for Stone. As of
Stone and Cameron proceeded to sell their club and the stake in the festivals. Not ones to rest on their laurels,
summer 2018, the Tyne now has a new destination spot
they put their money where their mouth is and bought
for food and drink lovers in the form of By The River Brew
two pubs in the form of The Bridge Tavern and Town Wall.
Co. It’s already hard to imagine the area without it. “There's always time in the day to do something else,
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These pubs rapidly became Wylam's biggest customers and with Stone, one the brewery’s biggest fans
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Dave Stone on his chopper at Wylam Brewery
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and advocates. “They made great liquid. And for me, it's all about the
community has grown in the recent years since Wylam moved in, so has the brewery’s wider standing in the
liquid. You can have fancy branding but if the liquid isn't
brewing industry. Much has changed in the world
good, your product isn't good,” he says.
of Wylam since those early days at the turn of the
Stone and Cameron decided to spend some time in the US to see how the scene was developing. What
millennium. “When we started in 2000 we were making beers that
greeted them enthused the duo and back home, they
other people weren't making. We couldn't particularly sell
took the decision to approach Wylam and see how they
them but we could drink them, that’s for sure. In 2000,
can formalise their partnership and buy into the brewery.
cask beer was the type of challenging drink of its day, so
The idea proved logical for both parties and in Stone’s
it was a case of the team making the best beer possible
words, the duo "sat on their hands” for the first two years
and educating the drinker of its merits,” says Stone.
and let the business continue in kind. But thanks to the
He adds: “Fast forward to now, the process is pretty
demand for its growing portfolio of excellent beers, they
much the same in terms of how we make our beer. It's
knew Wylam had to move site to realise its potential, and
just fantastic now that we can put out beers that we really,
with that, a new home at the Palace of Arts came into
really like. But I often think how many breweries can't do
view.
that, especially considering they are working in a creative
Located in Exhibition Park, Newcastle, the Palace of Arts is the last remnant from North East Coast Exhibition
industry. “It must be frustrating because they are all tied to
of 1929. Back then it was used to house works of art
demands that mean they only make one to two beers
and promote the region’s skill and industry. It fulfilled
in the 3.8 to 4.2% range, while having to hit those strict
a number of different purposes and was home to the
margins. But here, we make the beer, work out how
Military Vehicle Museum at the time of closing in 2006.
much it costs and then how much we need for it. We are
The Palace of Arts was in a state of disrepair and was set
fortunate that people want it.”
for demolition but thanks to Freddy Shepherd and his
Wylam’s brewing spine of Ben Wilkinson, Christopher
brother Bruce, the former owners of Newcastle United,
Lee and Lee Howourth is like that of any successful
the building was saved in 2012. Three years later and
football team. It’s given them longevity, and everyone
through more than £3m in refurbishments, the site had
is on the same page. Captain of that team, though he’d
regained its splendour. But the idea of a brewery then
loathe any sort of hierarchical badge, is Wilkinson. He
taking over such a space did not sit well with everyone.
joined Wylam less than a year into its life.
“We wanted somewhere to call home. We looked at
Running a free house in the Ouseburn Valley had given
options in the city but none could match the Palace of
him a wealth of knowledge in cellar management. The
Arts. Along the way we were greeted with 148 objections
pub, which offered drinkers a selection of Belgian beers
to the planning, lots on all sorts of scurrilous levels. But
in addition to its local ranges, also sold Wylam beers,
we went to planning committee and won 9-1. The rest,
just as Dave Stone and Rob Cameron’s pubs did many
they say, is history,” explains Stone.
years later. But Wilkinson wanted to take his love of beer
Objections to the traffic and noise the brewery would create seem laughable when you approach the site in
beyond the pub and his homebrewing hobby. “Way back then I asked them if they wanted any help
person. Granted, the venue hosts parties, concerts and
and they told me to come in the next day. I was cleaning,
other events but for a facility located in the middle of a
driving, whatever they asked of me,” he recalls.
large park, noise issues for its neighbours were never
That arrangement lasted around 18 months before
going to be a problem. And thankfully for drinkers, those
Wilkinson made the full-time switch. Working with then
hurdles were overcome.
head brewer Robin Leighton, eventually becoming head
Transforming the palace in its then form to Wylam’s home of today took two years of planning and 13 weeks
brewer himself in 2012. “We started brewing IPA long before before the trend jumped across the pond. We learned a lot from the US
on site. As Stone tells us: “When we get busy, we get busy”.
and beers such as Jakehead proved to be a real turning
“It took a while for people to work out what they
point for us. It combined an old world malt bill and a new
wanted from the space but to have it as a brewery, and its
world hop profile,” he explains. “It was one of the first
own independent facility is rewarding,” he explains. “When
beers produced at the old site that was really different to
you see a tour poster for someone like Billy Bragg and
what came before.”
their dates show somewhere like the Shepherd’s Bush
Jakehead, a 6.3% IPA came kicking and screaming into
Empire and then Wylam Brewery. That’s great to see, it
life seven years ago. But its popularity meant treading
gives you a real buzz.”
a fine line in producing sufficient volumes to cater for
As the Palace of Arts’ role and importance to the
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Wylam head brewer Ben Wilkinson
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beers that resonated so well with other local drinkers. Thankfully that’s no longer an issue with the increased
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eight limited edition 440ml cans. “It was quite tricky working it all out over a five month
capacity, and incoming additional tanks, at the Palace of
period,” says Wilkinson. “What was important was to
Arts.
produce all of the beers that were going to last well and
The brewery has successfully managed to keep both
get better from a little bit of ageing at the start of the
sets of drinkers happy. Though a ‘Futureshock’ DDH IDA
process, and then work all the hop-forward beers at the
or a ‘In Every Dream Home A Heartache’ DDH Sour Mash
end of the process. Around that, you do everything in-
IPA are somewhat of a leap from the 4.0% cask 'Gold
between to snake it's way towards the finale! The brewing
Tankard' Golden Ale many of its patrons would be used to.
bit was a challenge but the most daunting part was
“When we started producing these type of beers, it would have been a hard sell to some of the older pubs. But by then there was another craft base opening up.
getting everything packaged in that box with all the lovely artwork go out into the wild on time.” The Northern Powerhouse project, logistical
The proliferation of these bars and bottle shops has really
challenges aside, allowed Wilkinson to engage in one of
helped, and we appreciate their support,” says Wilkinson.
his favourite parts of the industry, collaboration. Wylam
Wylam, like breweries such as Cloudwater, Verdant
has teamed up with a number of breweries from the
and Northern Monk among others, are now producing
UK and further afield in recent years, and it’s something
high volumes of heavily-hopped IPAs. These beers carry
Wilkinson would like to see continue, as long as it’s done
a higher price tag, and frequently a higher ABV than
for the right reasons.
many drinkers would be used to. But they are selling, and
“It's important that you can pick out each brewery in
they’re selling well. And Wilkinson sees no reason why
the finished product. A lot of people had not heard of
that will come to a stop anytime soon, either.
us until two or three years so it's nice when people are
“This style has legs, no question about it. And it’s
sometimes surprised that we've been going a lot longer
still relatively new on this side of the water. Look at the
than that,” he tells us. “The industry has improved for the
States, it has been going on there for much longer, and
better tenfold in that time. I know there’s often talk of
people are really making Hazy IPAs their own. It’s not one
brewing losing the community qualities that make it so
blanket style. We’re seeing that here too. We all have our
great, but I don’t see that. We are seeing new breweries
trademarks, our nuances and our own personalities. I love
open all the time and at the end of the day it's down to
the history of IPA and the way the style has developed.
liquid. That’s what counts. I think there's still room for
This is one part of its development,” he adds.
everyone to grow because there’s an ever-increasing
Wilkinson believes that drinkers, slowly and surely are coming around to why certain beers cost more, too. “It’s become more apparent over time that people are willing to pay more for quality beer, beer that features expensive ingredients. Nobody is going to go out a buy
number of people that turning onto good beer, and once they make that move over, they don't tend to go back.” And Wilkinson believes keg beer has been the key driver in aiding that all-important transition. “In those early years, it was more of a challenge to
an eight pack of a 9% DDH IPA and knock them back.
convince people of the merits of beers like ours. It was
It’s all relative. A lot of these beers are made of sharing,
predominantly cask and one of the main problems for
they’re communal experiences just like a fine wine or a
someone that is used to drinking keg lager is the change
great whisky,” he explains. “And when you’re dealing with
in mouthfeel. They’ve gone from something that is fizzy
expensive ingredients where you lose anywhere between
on the tongue to something that’s not,” he says. “ But now,
15-20% of the yield just off the dry-hopping and run-
with so much more keg beer around, the mouthfeel issue
off throughout the process in order to keep everything
has been pretty much eliminated. It has enabled people
unfiltered and unpasteurised, then it all adds up.”
to develop their palates by trying styles and judging them
Wylam brew on a 50HL kit from Gravity Systems, and they have the capacity to double brew therefore producing up to 100HL a day. At the time of writing, they
on flavour rather than being confused and confronted with a sensation they’re not used to.” Growth in keg, which accounts for 70% of its output,
have nine 30 barrel tanks, two 60 barrel tanks, six bright
has seen Wylam narrow down its cask selection. The
tanks and an additional three 30 barrel tanks on order.
brewery offers three permanent cask beers as well as
Every last drop of that capacity was required to allow
seasonal, one-off numbers. But one thing that Wilkinson
the team to recently produce its fantastic Northern
remains as keen on as ever is experimentation in styles,
Powerhouse collaboration series, all while producing its
and Stone and Cameron’s new setup, the aforementioned
regular range of beers. Wylam teamed up with Buxton,
By The River Brew Co will allow him to do just that.
Cloudwater, Black Lodge, Magic Rock, Northern Monk,
A 15 barrel kit from SSV Limited allows Wilkinson to
Hawkshead, Thornbridge, and Box Social on the project.
produce new beers, away from the production setup of
The end result was 6,600 cases of beer, each containing
Wylam’s larger kit. Beer pours from 20 taps at the bar that
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is an integral part of the new container community that
don’t. They are more focused on pushing out liquid ready
also houses a restaurant, market and bike shop.
for a certain date and as a result, the process is rushed
Wilkinson, Stone and the team are all on board with what they want from the new setup, and from the future of Wylam, too. “We don't have desire to upscale production pass
and quality is affected.” Wilkinson agrees: “One we get the extra tanks, I’ll be happy at that size. I don't want to turn into a factory because I've seen what happens and I've tasted what
those extra tanks. That investment will help us keep the
happens when that takes place. I want to get more dialled
local market satiated because I’ll be honest, the local
into and on top of what we're doing. We like being hands-
market has suffered a bit this year,” says Stone. “People
on and we’ve got a great team here we so don't want to
across the globe want our beer but we can’t let down
get too big. We don't want to lose sight of that.”
the people that have helped get to where we are today. Without them, you’d be nothing.” He adds: “Going forward I want to continue focusing on the quality of the liquid because there comes a point in a brewery’s where they might have the option to get bigger
And like Wilkinson earlier, Stone sees plenty of room for growth in this industry, as long as the beer is good enough. If it’s not, then closures will come as no surprise to him. “Brewing, for many, has become the new midlife crisis
and bigger. Some will be able to do that while putting out
investment in a red Porsche. You’’ have people leaving
beer at the same standard people are used to. But some
their jobs, maybe even their families to start a new life in
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brewing, often without any knowledge of the industry.
oppose ourselves to these businesses. Many of
They’ll soon realise that you need more than a cool label
them have thousands of pubs, so why can’t we help
to get you anywhere,” he explains. “That part of the market
complement their own brands? There should be a place
will suffer, as the drinker becomes more educated and it’s
in the market for all of us.”
our mission is to educate as many people as possible so they know more about beer.” Stone adds: “I find it incredible that I can go into a train
It’s that type of positive, affirmative can-do attitude that underpins Stone and his outlook on both business and life. With By The River Brew Co already a success, weeks
station mini supermarket now and get a great can or two,
after launch, few would want to bet against what comes
when several years ago that would have been impossible.
next.
And then you've got lots of new bottle shops opening up,
He recalls: “As Bob Dylan said, when you've got
although they’ll have to start renaming themselves can
nothing, you've got nothing to lose. Caution doesn't
shops before long.
register with me because I know we will work hard
“I think that the more penetration we can get into the mainstream market the better. If smaller breweries like
enough to make something work and to be a success. “Look, there has never been a better time to brew and
ourselves can form some sort of Entente Cordiale with
drink beer. You have the proven knowledge of the past
some of the biggest breweries, then I think that’s one
along with the technology of the future.
route to success. I don’t feel as if we need to diametrically
brewersjournal.info
“So let’s have a party.”
September 2018
29
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Brewers congress The speaker line up for the 2018 Brewers Congress has been announced, bringing together leading industry names from the UK, Europe and the US. The congress will again be held at One Great George Street, London. Super early bird tickets are on sale for £55, for full details go to: congress.brewersjournal.info Ray Daniels | Cicerone Few have had more of an impact on raising standards across the board than Ray Daniels. Since starting Cicerone, the certification program designed for those that sell and serve beer, nearly 95,000 individuals have passed through its doors. “I wanted to motivate servers and retailers to ‘up their game’ by learning more about proper beer service as well as beer styles so that they could talk to their customers about their offerings,” says Daniels. A mission statement as valid today as it was then. Sophie De Ronde | Burnt Mill Brewery Sophie De Ronde is the head brewer at Burnt Mill Brewery. Formerly brewing technologist at Muntons, she has a wealth of technical knowledge that spans cellar management, production brewing and product development. She has passed on her knowledge and helped many brewers over the last decade and at Burnt Mill, rated best new brewery in the UK at the most recent Ratebeer awards, she’s running the day to day brewhouse and cellar operations to get the best out of their equipment and raw materials with the aim of ever increasing the quality of the brewery’s beers. Andy Leman | Timothy Taylor Timothy Taylor and quality go hand-in-hand, and Andy Leman is only the fourth head brewer in the company’s history. Following on from figures such as Peter Eells, Allan Hey and Sydney Fairclough, Leman manages a team of brewers trained at the prestigious Heriot-Watt University in Edinburgh. He is also responsible for
brewersjournal.info
overseeing production of some of the UK’s best cask beers such as Landlord, Boltmaker and Knowle Springs. Pete Lengyel | KCBC A recent article from online media site Thrillist described KCBC as NYC’s best brewery you’ve never heard of. But it’s not going to stay that way for much longer. Pete Lengyel, who founded the business alongside Tony Bellis and Zack Kinney, is a trained molecular biologist and is producing world-class beers in a part of the USA that has an embarrassment of riches when it comes to excellent breweries. In the UK, KCBC have recently collaborated with contemporaries such as Beavertown, Verdant, Brew By Numbers and Hackney Brewery. Beers that left shelves as soon as they hit them. Mike Marcus | Chorlton Brewing Co Mike Marcus left his studies in the world of fine art when he started Chorlton Brewing Co in 2014. Driven by a respect for the heritage of German sour beer, he produces some of the nation’s most respected beers that are making waves both in the UK and overseas. The brewery prioritises supplying to independent businesses and our beer is always unfiltered, unpasteurised and unfined.
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low
down
Supported by
Jenn Merrick | Earth Station Jenn Merrick is the founder of Earth Station, a brewery that will launch in east London’s Royal Docks later this year. Merrick, who has previously worked at Meantime, Dark Star and as director of operations at Beavertown, wants Earth Station to become a community hub and events space that provides employment to the local area. She recently spearheaded a collaboration that featured 14 of the finest female brewers alongside students and lecturers from HeriotWatt to showcase the very best in brewing. Garrett Oliver | Brooklyn Brewery To be talented in one field is impressive. To turn your hand elsewhere with similar results? That’s just not fair. But thankfully for drinkers and readers across the globe, Garrett Oliver is just that. Brewmaster at Brooklyn Brewery, Oliver is also the editor-in-chief of The Oxford Companion to Beer, and author of The Brewmaster’s Table. Probably the most recognisable figure in modern beer, Oliver has hosted more than 1,000 beer tastings, dinners, and cooking demonstrations in nearly 20 countries. Chris Pilkington | Põhjala Chris Pilkington has helped turn Estonia’s Põhjala into one of the driving forces in modern beer. Known for they excellent barrel-aged output, the Tallinn-based brewery also produces an excellent range of IPAs and beers brewed with rare botanicals and forest ingredients. In addition to their own output, Põhjala has produced a number of excellent collaborations with breweries such as De Struise, Lervig, Stillwater Artisanal and To Øl. Colin Stronge | Northern Monk There’s few names more synonymous with quality in modern brewing parlance than Colin Stronge. Stronge, who was previously head brewer at Buxton Brewery, is now the production
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director at Northern Monk and is helping oversee ambitious expansion at Leeds-based business. Along with head brewer Brian Dickson, Stronge can turn his hand to any style with aplomb, resulting in predictably impressive results. Brian Strumke | Stillwater Artisanal Brian Strumke is the founder of Stillwater Artisanal. A mainstay among the best brewers in the world, Stillwater Artisanal continue to push the boundaries when it comes to styles, flavours and design. A keen collaborator with breweries across the globe, Strumke also has his sights set on his new venture, Production in Greenpoint, Brooklyn. It'll offer a fermentation facility, barrelageing store and much more when it opens later this year. Dr Keith Thomas | Brewlab Brewers from across the globe have learned their craft at Sunderland’s Brewlab. Dr Keith Thomas established the business, a leading provider of training and analysis services for the international brewing industry, in 1986 and it has gone from strength to strength since. Dr Thomas is also a senior lecture in Microbiology at the University of Sunderland teaching undergraduate, MSc and PhD students in microbiology, biotechnology and food sciences. Georgina Young | Fuller’s Georgina Young is the head brewer of Fuller’s. The West London-based brewery has ably demonstrated how to maintain the quality and consistency of popular beers such as London Pride, Frontier and ESB, while also working and collaborating with newer breweries in the UK and beyond. Upon her promotion last year, Fuller’s global ambassador John Keeling said: “She’s a great person to lead the brewery going forwards and inspire the next generation of brewers.” It’s safe to say the future of Fuller’s brewery is in safe hands.
Brewers Journal
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LO G I STI C S
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You can’t manage what you can’t measure
Managing container assets, dispense assets and beer quality when the beer or cider is out in the market is hard. But there are options available, explains Andy Lee, business development manager at Visibility Asset Management Limited.
and the cost efficiency of providing the draught package. A typical brewer will want to minimise the number of kegs they buy, but not want to run out. They will fix kegs or casks when they break, and hope that this breakage doesn’t occur when in a customer outlet. They might even count their kegs or casks out to trade and back when empty. They will pay the duty due when the keg crosses the
by ANDY LEE
duty line, and at best make some assumed reclaim on duty on ullage returned. They might refuse, or at least have a grown-up conversation, with a retail or wholesale
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customer who is either slow at returning kegs or casks or
rewers large and small have systems or
doesn’t return them at all. They will also do in-trade visits
technology to pay the bills, manage the
in response to quality concerns, or in marketing efforts.
brewing process, pay the staff, etc, with
Brewers estimate things like keg turn-around times
some having specialist systems for each
(cycles), loss rates, throughput and forecasts, and
area. A portion have an integrated system
perhaps use very limited sampling techniques to best
that does a fair job, but not usually best in class in each
estimate how many kegs and casks of what sizes they
area. However, not many brewers have implemented a
might need to support their demand for existing and new
Draught Management System (DMS)
product sales, and to best ensure quality at dispense.
Managing container assets, dispense assets and beer
The return on investment of implementing a DMS
quality when the beer or cider is out in the market is hard.
is significant. Brewers large and small all benefit from
The further away products go from local self-distribution,
uniquely identifying kegs which can easily be scanned
the harder it is to manage both the quality of the product
individually, or in bulk adding these to a structured and
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easy to understand web based portal that provides a wealth of information 24/7. Reducing line failures for filling kegs, reducing keg related trade complaints, improving cycle times through understanding dwell points, reducing keg theft through understanding non-return routes, reclaiming duty on returned beer not sold, without even monetising the benefits of known quality support and the better management of product recall, all drive significant reductions in Capex and operational expenditure. Imagine you are a brewery with 10,000 kegs, turning on average every six weeks, with a peak demand of 120% in week 48. A single kegging line, experiencing 1.0% re-presentation of kegs that fail on fill; with 0.5% of fills resulting in customer complaints that might be keg related. Add to this losing an unknown percentage of kegs, scrapping a few, sales growing at 10% year on year, cycle time extending as you introduce new products and take your existing products to further away markets. Even after the cost of implementing a DMS, the savings in capital avoided and net operating expense typically mean an ROI of 400%, in some cases much more. There are a number of systems on the market that do elements of the above. We have one, and the support and expertise to help turn the data captured by scanning into information on a dashboard into meaningful money. Affordable, scalable and easy to use and interpret. Options for scanning at brewery, depot, wholesaler, outlet, and this linking to volumetric and quality information in the outlet…we will even help you work out the true monetisable benefit of changing what you do and
Johnson Brewing Design has over 20 yrs experience designing, manufacturing, installing and commissioning brewing and beverage systems throughout Europe and the UK • • • • •
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www.johnsonbrewing.co.uk
embracing a more scientific approach. What’s to lose? u
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Leverage tagging technology to track your beer Hobsons Brewery founder Nick Davis was fed up of not knowing where his containers were at any one time. But an introduction to Near Field Communication (NFC) and the Warwick Manufacturing Group at the University of Warwick helped change all that. by TIM SHEAHAN
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anaging assets is crucial to operating a brewery, as it is any business, and a critical part of ensuring good housekeeping and profitability. As every brewer knows, containers
such as casks and kegs are a valuable commodity and for an average regional brewer, the cost of operating a healthy stock of around 50,000 containers can run to upwards of £250,000 per year. Knowing where the containers are at any one time is therefore essential. But keeping tabs on them is not easy and once they leave the brewery, controlling their whereabouts is a constant challenge, especially when trying to make the process of turning a container around – from filling, to delivery and then collection after three weeks – as efficient as possible. Yet despite being such an important process, container management has relied on decades-old technology without significant innovation. Mid-sized breweries employing tracking of any kind
stored outside in the elements, and then put through
will be familiar with the status quo – the use of barcode
an 80 degree caustic wash. So cases of tracking labels
labels, printed out and stuck onto the containers. In some
falling off, being scrubbed off, fading and being scratched
cases up to three labels could be applied, to plot the
are commonplace.
destination, the contents and its fill status. Containers are designed to be robust, to deal with their harsh life cycle of being roughly handled, dropped, rolled,
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“We were finding it a nightmare,” explains Hobsons Brewery founder, Nick Davis. “The time spent printing, sticking, and replacing the labels was onerous. The labels
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would fall off and the scanners couldn’t read some of the
returns and bring them back for refilling – much more
labels that were in place. The whole process seemed
efficiently and quickly.
prehistoric when you consider the technology that’s out there. “I found that I couldn’t say with 100% certainty where all
Webb added: “The quicker they’re brought back, refilled and sold on, means greater profitability for the brewery. Feedback we’ve had from breweries is that
our containers were at any one time. Not knowing where
they’re seeing a 20% or greater reduction in turnaround
your containers are means the potential for delayed
times, on top of the saving on capital costs replacing lost
returns and collections, which of course impacts on
containers.”
efficiency and profitability.” Nick spent years improving the container management
Greater process control leads to better quality control and Webb said the latest update to the system means
systems at Hobsons, and perfecting the tracking of his
brewers can now ensure SALSA compliance through
stock. But, like all good meetings, it was in the pub when
complete traceability of the brew.
a potential ultimate solution was identified. Through friends and contacts, Nick was made aware
“We’ve now integrated brew data, showing who brewed it, with what ingredients, and using which
of Near Field Communication (NFC) technology, already
equipment. They can see where the other containers from
being explored by the University of Warwick for asset
that gyle have gone, and take action quickly if an issue
tracking.
occurs. This data exists, we’re just bringing it together and
Distinct from Radio Frequency Identification (RFID) devices, which are large, expensive and require power,
for brewers, simplicity is key.” Davis said that adopting an improved tracking system
NFC chips are small, battery-free, cheap to produce
for his stock of containers had brought about a wider
and currently exist in many areas of modern life, from
change in culture at the brewery.
mobile phones to contactless card payments, and public transport passes. “We wondered about the possibility of implementing
“It’s breeding an alternative mindset, company ethos and trust in the system. As a result, people are operating more efficiently. It’s 100% accurate and is allowing us to
a container tracking system using NFC,” Davis said,
look after our assets better. Let’s face it, if you don’t have
“and with some crowdfunding and further work with the
faith in the system, what’s the point?” u
University, the iSpaniel company was born.” Worcestershire-based, iSpaniel took on Nick’s idea and with input from the University’s Warwick Manufacturing Group, developed a proprietary tag that houses a NFC chip and which bonds to the metal of the container, using aerospace and Formula One-grade adhesive. Bill Webb, iSpaniel CEO, explained: “The design and method of sticking the tags to the containers was a crucial part of the development, and went through various iterations over several years to ensure robustness. We’ve now got to a stage where you would need a hammer and chisel to remove the tag. Once it’s on, it stays on.”
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Alongside the iSpaniel Android app, the tags work by being scanned by smart phone at each stage of the container’s life cycle: At fill, giving brew ID and product information, at delivery location and then at collection. It creates an entirely paperless operation. The scanned data is automatically uploaded and
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stored in the cloud, as a result of a link up with Amazon Web Services, and customers check in to a plug-andplay browser-based dashboard, allowing real-time insight into container movements, in depth reports, maps, and the ability to home in on problem areas. “It’s about empowering the brewery to be more
David Smith or Rob Smith
David: 07970 629552 / Rob: 07966 693097 enquiries@brewingservices.co.uk www.brewingservices.co.uk
efficient and giving them the chance to take back control of their assets,” he said. The improved process control means that brewers can now track containers – and importantly locate delayed
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Give your brewery visibility
One of the hardest jobs to undertake in the brewery business is trying to stand out from your competitors. But by giving customers something that is useful to them, it reinforces their passion for your brand, values and products through emotionall engagement, explains Andy Mogg, director at LemonTop Creative.
One of the hardest jobs to undertake in the brewery business is trying to stand out from your competitors. The brewery industry is full of beautiful branding and luscious labels. Everybody is striving to have a unique brand, with a look and feel that everyone craves. Whether you’re an established brewery or you are new to the brewery sector, it’s very easy just to blend into the background and that is not where you want your business to be. If you are passionate about brewing, you probably have aspirations of reaching new heights and rising above your competitors. You want your name to be mentioned every
by Andy mogg
time somebody talks about beer. You have a good business, some great ideas and
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the passion to drive it forward, but without a high
very business school teaches that you need
quality brand identity, say goodbye to any kind of
to spend anywhere from 10 to 20 percent
quality connection with your customers. Your brand is
of your gross on marketing. You need to
everything from your name and logo, to the wording and
increase your volume, expand your product
tone of voice of your company literature, through to the
range and take on as many distributors that
emotional associations that a customer makes with your
you can. Your employees? Keep their salaries as low as
business. It encompasses who you are, your aspirations,
possible and forget any and all benefits. Once you get
and what people perceive you to be. Get your branding
big, show no loyalty to suppliers. Social media – you
right and you can establish a significant and differentiated
better have a knock-out website, Tweet frequently, use
presence in the market that attracts and retains loyal
Facebook, and everything else out there. Make sure no
customers.
shirt maker, knick-knack producer, or anyone else out
Building a strong brewery brand is about creating
there is allowed to use your trademark unless they pay
unique visual and verbal elements and then repeating
dearly for the honour. Oh, and your wholesale price? Keep
them across all of the promotional materials that you
it rising as fast and high as you can.
create. Making it unique and consistent across your
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Self promotion should be part of your marketing plan. You wouldn’t think twice about promoting your business Andy Mogg, LemonTop Creative
potential customers. Perhaps the easiest way to start the process is through social media, such as twitter, facebook and instagram. However if you go down this route, it is essential you keep your communications current, interesting and plentiful. Attending festivals and events is always popular as you not only meet potential customers but many suppliers too.
At the very minimum you’ll need an eye-catching
exhibition stand and desirable promotional material, but to really stand out, again you should dare to be different and stay one step ahead of your competitors. Brewery
business will help it stand out from your competitors.
tasting events are where brewers feel most comfortable.
When building your brand, it is important to focus on the
Potential customers are on your patch, on your terms,
visual style and images that represent your brewery, your
whether it’s your brewery or your local pub. It’s up to you,
products and your ethos, after all, we all see the world in
with our help, to deliver an interesting and memorable
pictures, not words. Branding with meaningful imagery is
experience.
more likely to grab the attention of your target audience and create an emotional attachment with consumers. Customers make buying decisions based on promises and trust, both of which transcend the products they
One of the most important pieces of promotional advice we can tell any brewery owner is “Don’t be afraid to promote yourself, as well as your brand.” Many brewers steer away from shameless self-
are buying, in this case, your beers. Brands are built
promotion because they feel that it’s something that only
on keeping these promises and building this trust. The
desperate people do. In reality though, you are the face
purpose of your brand is to get your target audience to
of your business. Self promotion should be part of your
know, like and trust you. Branding can be viewed as all
marketing plan. You wouldn’t think twice about promoting
the activities that help you with the know, like and trust of
your business. You should be doing the same thing for our
your customers. Advertising and marketing help get your
personal brand too? Tell people who you are, about your
name out there but many other factors are much more
brewery and beers every chance you get. They may not
important in building a successful brand. Things like how
seem interested at the time, but next time they’re in a pub
easy it is to do business with you, your customer service
or supermarket faced with a choice of beers and bottles,
and, most importantly, if you exceed expectations and
guess whose name will be first to pop into their mind.
deliver on your promises, make the biggest impact on your customers.
A simple way to promote yourself is by making customers and suppliers turn to you as the industry expert. Put inspirational stories and advice out on social
Creative communication
media and populate your blog with your experiences of the brewing industry. Answer people’s questions that
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you see online. Use the opportunity to assist them and
hether it’s social media, beer festivals, or
demonstrate your knowledge, showing you are willing
brewery tasting events, there are a myriad
and able to help them. This goes a long way in creating
of ways you can get your brand in front of
loyalty and trust.
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British Promotional Merchandise Association Key points u 66% said they could recall the brand on
the promotional product received with the past 12 months. u The promotional merchandise delivered a better return on investment than radio and outdoor advertising, and equal to promotional print. u 79% said they would do business with the company again. u 87% kept hold of the promotional merchandise for longer than a year! u 56% said their impression of the company had improved.
Using promotional merchandise is a great way to move
of a Branded Lifestyle, whether free or paid for, will be
your brand into the homes and offices of potential and
seen as essential items for individuals looking to define
existing customers. When their emotions are triggered,
themselves by that certain set of ideals or way of life your
customers can become extremely passionate about a
company offers.
brand. This emotional response can come from a variety
The main use of promotional merchandise is to
of different sources, however branded merchandise
increase brand recognition but it can also be combined
is one of the best ways to reward a customer for their
with a call to action or used to back-up an advertising
loyalty. This type of merchandising will create a fan
campaign. Promotional merchandise can give a
base with strong levels of commitment. Think of Red-
greater return on investment than many other forms
Bull’s sponsorship of extreme sports or Barclays Bank’s
of advertising and promotion. Merchandise can cost
sponsorship of the Premier League. Just seeing the logos
considerably less per impression, yet they are sometimes
can create feelings of excitement and passion.
kept and used for much longer and can also be passed on to a whole host of potential customers. When you see
Adding value
promotional merchandise being used by a friend or family member, it is often seen as an endorsement of the brand and helps spread the message to a multitude of people.
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verybody loves a ‘freebie’ and customers really
The box-out below show some of the findings from
appreciate something useful that adds value to
a research study conducted by the BPMA (British
their lives. However, whether it’s a free gift you
Promotional Merchandise Association). The survey
hand out such as a bottle opener or a t-shirt bought
involved nearly 15,000 people who had received some
from your website, merchandising is no longer just about
form of promotional merchandise within the previous 12
displaying your name and logos on products. It’s about
months.
emotionally engaging your customers and creating a Branded Lifestyle. Think about it in the same way we think about sports
Most businesses print thousands of business cards for their directors and employees but how many business cards do you use every day? Giving customers something
merchandise. Why do people pay £50 for their team’s
that is useful to them reinforces their passion for your
replica shirt? Because it’s a Branded Lifestyle rather than
brand, values and products through being engaged
just an item of clothing. People want to be seen as part of
emotionally. Branded merchandise such as glasses and
the community or team and beer fans feel just the same
bottle openers will be kept and used in homes and offices
about their favourite beer or brewery. It’s not just that they
giving a long lasting and effective brand impression
want to show off the logo, they want to be seen as having
and allowing customers to participate in your Branded
that particular lifestyle. Merchandise produced to be part
Lifestyle. u
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Why custom tees can take your brewery to the next level Custom printed garments cost only a fraction of traditional advertising, yet these t-shirts can help elevate your marketing efforts as effective as, if not better than costlier alternatives, says Zsolt Petrik, sales account manager at London's Fifth Column.
Apparel makes up over 30 percent of the merch products worldwide, no wonder why. Printed t-shirts can bring a great value to your brand, they are more than just walking billboards. It’s such a powerful marketing tool that can amplify your brand’s message and they can also generate a bit of extra income too. This is an important point for businesses in general, not just start ups. Custom printed garments cost only a fraction of traditional advertising, yet these t-shirts can
by Zsolt Petrik
help elevate your marketing efforts as effective as, if not better than costlier alternatives. Custom t-shirts are not subjected to regulations, so
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hen it comes to marketing, many breweries focus only on Internet
you can be as creative as possible with your custom t-shirt design to help your brand stand out. It’s really quite simple. By turning creative ideas into
marketing, sales and others. As
custom printed t-shirts for your brand, you will find that
effective as they may be, these
there are plenty of good marketing opportunities out
traditional mediums for advertising
there and they are cost-friendly, easy and fun too.
and marketing campaigns are very expensive to own and
Changing tides
they require a huge amount of resources in order for a brand to stay relevant in the market. This is why TV, newspaper advertisements and billboards and other major mediums are marketing tools for big brands with deep pockets. Usually they are unattainable platforms for startups and companies with modest marketing and advertising budgets. This is where custom printed t-shirts come in... The key to a great marketing strategy using t-shirts is
T
here’s a real trend in customers swapping from the cheaper, promotional garments which were once considered to be the industry standard to
better quality and also ethically sourced, organic cotton garments. These garments are of better overall quality, the prints
to create t-shirts for your brand that are so awesome, your
also look nicer on them and even though they are a bit
employees, customers and biggest fans would want to
more expensive, the extra money is well spent on these.
wear them not just once but over and over again. T-shirts
People can wear these for years and years without the
printed with your company logo, image, or message are
print fading or the garments loosing their shapes.
among the most popular promotional merchant items.
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We’ve also noticed that embroidery on t-shirts and
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polos are getting more popular on the more fashionable merch t-shirts too. Embroidery has always been big in workwear but now we do a lot of small logos on t-shirts,
t-shirts: the benefits
sometimes combined with screen printing which gives you a unique finish. Apart from t-shirts screen printed tote bags are a great way to promote your business. Sponsoring events puts your brand in a respected position, and attendees are more likely to have positive feelings about your brand. Talk to the event coordinator, ask for permission to print custom T-shirts and/or tote bags that include the event branding alongside your logo. Most people like to keep souvenirs from events they attend.
Less isn't more
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hese days customers want to know what products are made of and how they were manufactured. Organic cotton helps safeguard the environment,
and can be blended with recycled plastic that used to be a water bottle. We work with two great suppliers, Stanley/ Stella and Continental Clothing who both have special commitments to corporate responsibility, with exceptional labor policies and sustainable practices. Both companies produce great quality garments, I myself have many t-shirts from them which are over 6 years old and they are still in great condition. We think it’s wiser to spend a bit more on a t-shirt and get a much better quality garment which the wearer can enjoy for
u T-shirts are an Identity u Custom printed t-shirts can establish
strong brand recognition for your business. The more people wear your t-shirts, the more people will learn about your brand. u People who wear your brand’s t-shirts are ambassadors. And wherever they go with your t-shirt, your brand presence and message follow. u With creative and attractive printed designs, t-shirts can be used to create conversations that surround your business. u Not just your loyal following, but also your employees and the faces of your company. u A good quality t-shirt can last for years, even after your marketing campaign has ended. u 91% of Americans own a favourite t-shirt which they like to wear over and over again and I imagine a similar percentage here in the UK. Why not this be one with your design printed on? :) u T-shirts are Inexpensive
years rather than something cheap which would lose it’s shape after a couple of washes. u
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Impactful branding can tell your story
One of the hardest jobs to undertake in the brewery business is trying to stand out from your competitors. But by giving customers something that is useful to them, it reinforces their passion for your brand, values and products through being engaged emotionally, says Elle Adams from CoCustom Clothing.
context of their brand, by branching out into merchandise. With the history the Three Tuns logo carries, the marketing team already had a lot of their work done for them. No logo redesign, no working with brand agencies—the Three Tuns logo, however old, is symbolic of the historical context and narrative British cask ales carry with them. Merchandise, especially clothing, has proven to be a hugely positive branding opportunity for The Three Tuns, because of the awareness it creates around the brand itself.
by Elle adams
Steve Wilmer, head brewer at The Three Tuns, explained: “Using merchandise such as clothing, parasols,
H
bar towels and beer mats to promote our brand is a real
eard of The Three Tuns Brewery? If you
opportunity to raise brand awareness with both our staff
love cask ales, you probably have. The
and customers. Our brewery staff, along with the front
Three Tuns brew house is a 17th Century
of house, wear their workwear everyday and are thus
building set in the ancient historical town
instantly recognisable to customers.”
of Bishop’s Castle. Active since 1642, the
“The simple act of wearing a logo is perfect for our
Three Tuns have been brewing exceptional ales using
work, because the shirts become synonymous with
traditional methods for hundreds of years, making it the
information, making the wearer instantly approachable.
oldest working brewery in Britain and the UK’s oldest
The logo says ‘this person knows their stuff’. As more
licensed brewery of all time! A rare survivor of a small,
customers approach our staff to find out more about the
working rural brewery, the Three Tuns are infamous to
story of The Three Tuns, we’re seeing a massive rise in
cask beer lovers, worldwide.
up-selling, communication and positive reviews.
But how does a historical brewery such as this stay
“Discussion between staff and customers is
abreast of the fast paced, yet crucial, industry movements
crucial in today’s society. If a customer chatted to a
in today’s brewing world? Aesthetic, brand, web presence
positive staff member, they are likely to remember the
and creativity are now more important than ever, and the
experience positively and return back time and time
Three Tuns have recently decided to capitalise on the
again. The branded logo is the catalyst in getting these
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Brewers Journal
merchand i se
s e c to r
Clean water technology for brewing conversations going. “Our branded clothing has been used in adverts and newspapers and is instantly recognisable in social media photos, because of the history it carries. Many of the products; t-shirts, parasols, towels, mats and glasses, reach the consumer at the point of sale and can be key to influencing their purchasing decisions. We’re very careful when we choose our products, the merchandise must be durable, as its seen over and over by the consumer. “We’re able to offer our publicans quality point of sale merchandise, which they know is instantly
Kirton analyses, designs, manufactures and installs bespoke water processing and reclaim systems with specific solutions for the brewing industry
recognisable across the country, and even worldwide. Potential customers are then left in no doubt of the quality of the ales we produce. The brand does it all!” According to Wilmer, the brewery took the proactive decision to investigate this side of the business for one key reason. To improve the visibility of its branding. “The Three Tuns is a rare survivor of a small working, rural brewery. We want to keep our suppliers as locally
OUR TECHNOLOGIES INCLUDE REVERSE OSMOSIS · NANO FILTRATION CARBON FILTRATION · WATER SOFTENING EFFLUENT CLEANSING
sourced as possible and make sure they have a real and direct appreciation of the unique story we have,” he says. “GoCustom Clothing took time in listening to our brand ideas and were helpful in their advice. Your brand can carry all the weight of the world, but it needs to look good on the garment you’re selling. They made sure our logo looked perfect and were always there to advise on logo placement, garment quality and customisation choices.” He adds: “Think about the story your brewery has. The
MAIN PHONE +44 1509 504 565 EMAIL sales@kirton.co.uk WEBSITE www.kirton.co.uk
logo is nothing without the brand history. After that, it just needs to look good!" u
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September 2018
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fo cu s
water
Know the ins and outs of your brewery’s water strategy When devising a water strategy for a new brewery, the smart brewer will have to consider both the initial processing of water and the reclamation or recycling of water to minimise costs and comply with Environmental Agency effluent regulations, explains Jon West, managing director of Kirton Water Treatment Services. by Jon West
F
processing of water and the reclamation or recycling of water to minimise costs and comply with Environmental Agency effluent regulations.
rom cultivating barley right through to
The location of the new brewery will have a significant
bottling, there is no doubt that it takes
impact on how water is used. Breweries with easy access
an exponential amount of water to make
to natural water sources like rivers and lakes will be at
beer. The UK consultancy Water Strategies
a natural economic advantage being able to extract
estimates it takes 300 litres of water to make
and process water with relative ease but which may
one litre of beer. A WWF/SABMiller study suggests ratios
still require processing to deliver the consumer quality
anywhere from 60 to 180 to one. Even during the last
required.
stages in the production process, a typical pint of beer will have taken a further six pints of water to produce it. With this huge water footprint, no efficient,
But don’t forget, putting water back into the system is just as important as there are tough environmental regulations governing disposal of effluent. However, being
environmentally friendly brewer would go into production
on the banks of the river is not always the best solution.
without water at the very top of the agenda. Not only is it
Take Guinness, for example. They do not extract water
a key factor in influencing taste, but it’s a major cost in the
from the River Liffey but pipe their low mineral content
brewing process. Furthermore, consumers now expect
water from the nearby Wicklow Mountains. A little less
brewers to have an environmentally friendly process in
appealing than fresh mountain water is the Californian
place to help deal with the world’s chronic water shortage
pale ale Full Circle which is made from recycled sewage
position and future risks.
water!
For these reasons, few brewers would consider using
But regardless of the source of water, it will have to
water straight from the tap unless no other option exists.
almost certainly need to undergo some form of treatment
The cost would be prohibitive, and the mineral content
before being considered fit for quality brewing.
of tap water would certainly compromise the taste which
Typically, there are three main technologies for
would impact on consumer drinking decisions. For
processing water. Reverse Osmosis, filtration and carbon
instance, the water of Pilsen (where Pilsner originated) is
filtration.
very soft, free of minerals, and very low in bicarbonates.
Reverse Osmosis
Brewers in this region typically added salts to raise the hardness in the water. On the other hand, brewers in Burton-upon-Trent (famous for its IPAs) frequently pre-boil their water to reduce the hardness. When devising a water strategy for a new brewery, the smart brewer will have to consider both the initial
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everse osmosis (RO) is a water purification technology that uses a semipermeable membrane to remove ions, molecules and larger
Brewers Journal
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fo cu s
particles from drinking water. A high-pressure pump forces the contaminated water through a fine mesh to capture the unwanted particles.
areas to consider
Kirton has 40 years’ experience of installing reverse osmosis systems for food and drink processors including breweries who prize this technology to create a precise recipe for their beer. The RO water-treatment method removes impurities, minerals, and just about everything else in a water source. With an RO setup, a brewery can take whatever water they’ve got, strip it down to almost pure H2O, and build it back up to their exact specifications.
Nanofiltration
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Three key component areas for a brewer to consider; 1. The quality and composition of the water that is used in the brewing process 2. The content of the water that is passed to waste as a by-product of the brewing process 3. The composition and content of the water utilised in any of the supporting processes e.g. boiler systems to ensure the uptime and efficiency of the manufacturing process
anofiltration is a membrane filtration-based method that uses nanometer sized throughpores that pass through the membrane.
another cost-effective and environmentally sound way
Nanofiltration membranes have pore sizes from 1-10
of optimising water use. Given that six pints of water are
nanometers, smaller than that used in microfiltration and
used for every one of beer, there are clearly opportunities
ultrafiltration, but just larger than that in reverse osmosis.
to recycle.
Nanofiltration is used where the high salt rejection of
The UK's Westons Cider revealed that the use of a RO
reverse osmosis is not necessary, and yet NF is still
water treatment system from Spirax Sarco was saving
capable of removing hardness elements such as calcium
the company some ÂŁ42,000 (EUR60,000) per year in fuel
or magnesium.
and water costs for its boiler, a 2,000kg/h unit producing
Another area is calrbon filtration. Carbon filtering is a method of filtering that uses a bed of activated carbon to remove contaminants and impurities, using chemical adsorption. Carbon filtering is commonly used for water
steam for various process duties, including pasteurisation and cleaning. The RO system achieved saving by cutting the amount of boiler blow down and water needed to prevent dissolved solids from accumulating in the boiler, where
purification, air filtering and industrial gas processing,
they can cause problems such as foaming and scale.
for example the removal of siloxanes and hydrogen
A cut in blowdown from 3% to less than 1% has been
sulfide from biogas. It is also used in a number of other
achieved, the company says.
applications, including respirator masks, the purification
This necessitates attention to detail continuously to
of sugarcane and in the recovery of precious metals,
ensure that the highest quality of product is achieved,
especially gold. It is also used in cigarette filters.
the most efficient cost structure is delivered and
Processing water though is just one side of the equation for the brewer. Water reclamation provides
brewersjournal.info
the compliance with ever increasing Environmental regulations are met. u
September 2018
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water
European environmental legislation:
What you need to know Breweries need to look at how they ‘future-proof’ their water management and environmental compliance to meet emerging regulatory requirements, says Paula Ruiz, proposals engineer at Alpheus. by Paula Ruiz
L
ike a fast-moving tide, the management of water is quietly but quickly emerging as a significant risk for the brewing and soft drinks industry in the UK and Ireland. Hundreds of companies may be unaware of the ever-
increasing water management obligations under the EU Industrial Emissions Directive, which industry experts believe will be maintained in UK law after Brexit. The old methods of water management employed
limits for discharges to the environment which is likely to
by many companies, particularly in regards to
impact the cost of treatment and compliance of all large
wastewater management, simply won’t meet the tougher
producers of beer, juices and soft drinks.
requirements of these new environmental standards and companies will face fines and potential disciplinary action. In order to be both compliant with emerging regulatory
The brewing sector is a particularly water-intensive industry and companies that maintain the status quo and don’t address these emerging issues might find
requirements and cost-efficient in the face of increasing
themselves in a financially untenable position when the
pressures on global water resources in coming decades,
regulations kick in. The changes will inevitable result
brewers and the wider drink manufacturing sector
in companies needing to raise the bar in the design,
will need to look at how they ‘future-proof’ their water
construction, and operation of their facilities and consider
management and environmental compliance.
innovative ways to minimise the use of resources to
Stringent laws are being implemented to manage the
reduce their environmental impact. The solution lies in
ever-growing pressures on the world’s water systems as
innovation, and the most cost-effective and efficient way
they are challenged to provide an increasing demand
to innovate in water management is to have experts on
of drinking water supply to household users as well as
hand.
better quality supply to industrial users. To answer these
Production sites have got two choices: use the
demands and simultaneously attempt to limit the impact
guidance to assess whether their operations are
of industrial production to the environment, the EU
compliant or engage a specialist firm to carry out a BAT
regulators are currently drafting a series of best practise
assessment and advice on the steps required to comply
documents that utilise the polluter pays principle to
with the upcoming changes.
assign the costs of necessary improvement in treatment
Specialist firms such as Alpheus have been working
to the producers. Their implementation has the intention
with other industry sectors on these issues and can assist
to lower the water, waste and energy emissions from
with preparing necessary assessments and delivering
each industry sector based on the adoption of best
solutions.
available techniques (BAT).
In the case of BAT assessments, it will be necessary
The guidance document for the Food, Drink and Milk
to carry out a site survey that can gather representative
(FD&M) sector is due to be published in 2019 but the draft
data from all processes. This will involve the installation
document is already available and it sets challenging
of data logging and sampling equipment throughout the
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production site if these are not already in place. The data will then be assessed alongside design information and production rates where applicable. Using our experience with effluent treatment Alpheus will be able to determine not just whether a process is compliant, but whether it can be brought into compliance, and how that can be achieved in the most cost-effective
Perfect Tanks Perfect Beer Perfect Partners.
way. Based on this assessment, decisions will no doubt have to be made about the best method of compliance for the organisation. This may mean the relocation of certain processes between sites and the installation or upgrade of treatment equipment. Once decisions are made, these proposals will need to be agreed with the environmental regulator, who will then need to write and sign a new operating permit. We have years of experience on environmental permitting regulations. Not only can we advise on the type of technology that make the site compliant, but we can also support producers to liaise with the regulator and complete all the necessary steps required to apply for a new permit or variation of the existing permit conditions. Examples of techniques that could be implemented to specifically reduce the impact on water resources for the brewery sector are varied and include for example the application of water reuse technology at different stages of the production process (i.e. wort cooling processes, lauter tun or bottling). Water and wastewater reuse could be feasible by implementing innovative techniques that not only save water but also recover raw materials which
Brett Ellis, The Wild Beer Co, Somerset, England
often escape in wastewater in large quantities. But the benefits of recycling water and reducing waste water go far beyond the financial. Pressures on the availability of water and extreme weather events will also lead to increasing water security issues in the future. We have worked with industry to provide water recycling solutions which have resulted in near self-sufficiency on sites. This also cuts costs in the transportation of water,
ABUK is instrumental in helping many of today’s successful brewers progress and grow their businesses. We supply New, Used or Bespoke STAES FERMENTATION & BEER TANKS
which in large quantities is more significant than oil, gas, and electricity. Whilst large producers will be directly impacted with the changes to be implemented in 2019, the guidance and techniques also offers value as a benchmarking and financial planning tool to all other small and mid-sized producers which might be affected in next review of the regulation expected in 2027. In the short to medium term, getting processes ready to lessen the impact of upcoming environmental
THE BEER ENGINEERS
T (44) 01427 890099 E info@advancedbrewing.co.uk www.advancedbrewing.co.uk
UK Agents for:
regulatory changes will ensure you have a plan to implement the most cost-effective solution to comply with new legal obligations coming into force. But in the long term, with increased pressure on water systems and the need to keep up with technology, it will become a financial necessity. u
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NEW & USED TANKS BREWING EQUIPMENT BREWERY SPARES BREWERY DESIGN & SET-UP l
l
l
September 2018
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water
Give water the attention it deserves Your brewery operation consists of many complex factors. But don’t overlook the importance of water in your plans – it can make or break them, stresses John Kyle, managing director at Culligan. by John Kyle
I
Trent brew hoppy pale ales For instance when you examine the ’famous’ Burton water with beer in mind, it has a higher sulphate content than any other major brewing centre in the world which gives Burton beer a dry, slightly sulphurous aroma. Fortunately, brewers can brew beyond the limitations of their local water supply to create excellent beers of any style. In most cases it takes only a few simple changes to the mineral content of the available water supply to create
n setting out to produce a well-crafted beer or
a medium that will bring out the flavours the brewer
range of beers of style and flavour, you, the Brewer,
desires. Simplistically, the “water treatment plan” process
will have doubtless made careful choice of the
can be divided into three components: Know your water
ingredients. But one ingredient that provides up to
know your objectives and select appropriate treatment.
97% of the mass and is the medium for the rest is
Know your water
not in that shopping trolley – water. Water is cheap but heavy, so acquiring ready-to-go water off the shelf is not usually an economic option. The local source must be used, whether it is mains supply or a private borehole or other abstraction. Water is hugely variable throughout the world, it is abundant with minerals and organic compounds that
A
ll plans for water treatment require knowledge of the analysis of the local water. This information may be obtained by asking
the local water supplier for a copy of their most recent
have the ability to elevate an ordinary recipe to the
water quality report; this can usually be obtained from the
status of a world classic, or drown it in the shallows of
supplier’s website. Remember that the quality of the water
mediocrity. Luckily for brewers, water is also a flexible
supply can vary from day to day and, in some parts of
substance that can be made to order to brew beers of
the country, the local mains supply can be sourced from
any style — provided it is treated correctly.
differing resources at various times throughout the year. If
The local water source will, without further treatment, have a major impact on the types of beer produced. It is no coincidence that brewers in Munich make dark, malty lagers; or that early immigrants settling in the American Midwest (where the water was soft like that of Bohemia) brewed Pilsener-like lagers and that those in Burton-on-
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in doubt, get it tested! The key areas to consider in the water analysis are: Hardness, and pH/Alkalinity. Hardness: Hardness is basically the calcium content, usually reported as “ppm hardness as CaCO3.” Sometimes the analysis shows just the calcium
Brewers Journal
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content as Ca++ – if this is the case multiply this value by
water meet your requirements? If not, or you want to
2.5 to get the hardness as ppm CaCO3
produce a range of beers, what will you need to do to the
Calcium levels in the 50 - 150 mg/l (as CaCO3) range
water to achieve your objectives at an economic cost?
are desirable to ensure the brewing process runs as
The water required for a light lager through to a porter will
intended, and additives should be considered if your
be quite different. But I am in danger of preaching to the
water profile has calcium levels below 50 mg/l.
choir here – this part is your vision and your mission.
pH/Alkalinity: Alkalinity is usually used to calculate the
Select appropriate treatment
amount of Bicarbonate in the water. Bicarbonate is a strong buffer and also helps to determine the amount of temporary hardness in the water.
I
do not intend to go into detail about water treatment
Waters with higher levels of carbonate (temporary) hardness tends toward a pH > 7.5. The optimum range for liquor is Ph 6 – 7.
at this stage – I shall save this for a future article. Now that you know your water and know your objectives
you can get help from a number of companies with
Permanently hard water is ideal for brewing but
expertise and long experience of water treatment for
temporarily hard water (containing more than 50 ppm
commercial and industrial processes in selecting the
alkalinity as CaCO3) is more problematic in brewing and
appropriate capital and operating processes.
may need to be treated to reduce bicarbonate levels.
The commercial and industrial water sector is replete with friendly, approachable, professional people who
Know your objectives
T
will be only too happy to help you through this process with the aim of providing you with a long-term effective,
he objectives here are the type or types of
efficient and economic solution to your water treatment
beer you want to produce. You have done your
requirements. So, don’t overlook the importance of water
research, you know what you like. Does the local
in your plans – it can make or break them. u
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i n s i g ht
start i ng
a
brewery
Your brewery is greater than the sum of its parts The most successful breweries combine a well-trained brewing team, triedand-tested brewing regimes, suitable equipment and consistent processes, all working together to brew the best beer they can, every time, says Rob Smith, brewing consultant with Brewing Services
maintenance, calibration and verification - we know of cases when declared volumes have varied from actual volumes by over 25% due to wrongly calibrated flowmeters. Knowing how much beer you have at what strength should be the bare minimum that a brewery is measuring, not only for their own quality and consistency purposes but also because it is a legal requirement. Before the idea of a brewery becomes a reality, there is an increasing amount of red tape which must
by ROB SMITH
be maneuvered through. Navigating the complexities of planning permission is becoming ever more difficult, with even minor queries taking months to overcome.
T
The increasing numbers of breweries is also putting an
some key areas which all breweries should be looking at
brewery can start operating, with projects which once
to both survive and thrive.
took six to nine months to complete now taking nine to
he brewing industry is vibrant, friendly,
apparent strain on HMRC; with brewing licences or AWRS
constantly changing and endlessly
certification often not granted without site inspections
interesting. However, with close to (if not
and only a limited number of officers, delays in receiving
over) 2000 existing breweries in the UK
the official sign off to brew and trade are becoming
alone, finding your place in the current
increasingly common.
market can be challenging. We believe that there are
Some believe that we are reaching an industry
All these delays can have a serious effect on when a
fifteen months or longer. New brewery entrants should
saturation point, both in terms of the number of breweries
have the patience to work through the inevitable delays
and in the number of different beers offered to the
and the resolve to keep going, knowing that sooner or
consumer. Creating ever more varied products, while
later their project will come to fruition.
possibly useful for exposure, is not a sure-fire way to
Finally, having the most modern brewkit and
increase sales and can risk the opposite if the core
equipment on the market is all very well but investment in
beers are neglected. Time and time again, we find that
staff and training is arguably more important. In a similar
successful breweries focus on quality and consistency,
vein, knowledge comes in many forms; both hands-on
offering beers that both licensed retailers and drinkers
experience of brewing and the theoretical background of
alike can put their faith in.
the processes involved have their roles to play.
It is also increasingly important to have a direct sales
The most successful breweries combine a well-trained
route to the public, be that a shop, a brewery tap or a
brewing team, tried-and-tested brewing regimes, suitable
pub or bar. By creating a destination where people come
equipment and consistent processes, all working together
together not just to drink your beer but also to socialise
to brew the best beer they can, every time. As John
creates a sense of community which often leads to your
Ruskin so eloquently put it,
customers themselves becoming unofficial advocates and ambassadors for your brewery. On the brewing side, knowing the capabilities and limitations of your own equipment is vital, as is being able
"Quality is never an accident. It is always the result of intelligent effort. There must be the will to produce a superior thing.� u Rob Smith is a Brewing Consultant with Brewing Services
to accurately measure key parameters of the process.
Ltd. He is a Diploma-qualified member of the Institute of
Time and again we see guesstimated brew volumes due
Brewing & Distilling, having entered the brewing industry
to a lack of either vessel gauging or flow meters, with
following a Master’s Degree in Biology. Brewing Services
gravity readings made using large-range saccharometers.
Ltd has been providing technical support and training to
Even when such equipment is used, it needs
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brewers and breweries of all sizes for three decades.
Brewers Journal
start i ng
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brewery
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Act Box Clever It may take time and effort, but you’ll reap the dividends of developing your packaging when you have a finished product that fully represents your brand identity, explains Gerard Christie, managing director of Advanced Packaging.
quantities, with the minimum order quantities (MOQs) ranging from 3000-5000 and having to pay for substantial set-up costs for printing plates. Fortunately, there are now specialist box manufacturers operating using digital printers meaning that there are little, if any initial set up costs whilst being able to facilitate short production runs with small MOQs. When making this leap into packaged goods, there are a few things to bear in mind. As with all the areas of business development, allowing adequate time for the
by Gerard Christie
process is essential, although this is often easier said than done when starting a new business venture or diversifying
S
into new markets. If you have decided upon taking the
o after all of your hard work getting your
printed box route it is worth using the experience and
brewery up and running, branding figured
expertise of the manufacturer you’ve commissioned to
out, a great team put together, it may be the
get the best out of your packaging. A good manufacturer
last thing on your mind but packaging has
will be able to advise you on the various options of quality
an important role to play in actually getting
of board, including the type of finish which would be best
your product to drinking public when selling in the off-
suited to your brand and any other concerns such as
trade domain. Whether it’s sending your bottles or cans
recyclability. The type of board that you opt for may also
to retailers or selling directly to the public, it all needs
have an impact on colour variances from one medium
consideration.
to another, it may not always be possible to identically
The use of well thought out packaging is widely
match the finished colour between a plastic pump clip
acknowledged to increase sales, open new markets and
and colour on corrugated board. This is where allowing
strengthen the brand you spent so much time creating.
adequate time to receive hard copy samples and any
In this highly competitive industry, an effective box
subsequent re-works is a must.
can make the difference between your product being
There is increasing appeal in the retail market for gift
picked off the shelf or not. The interesting ingredients
boxes with a branded drinking glass which can elevate
and distinctive methods of brewing you have integrated
the price point and saleability of your product. All too
into each product will give buyers a reason to return to
often breweries purchase a glass based on its aesthetics
your brand, but a well-designed box will give them the
but the practicalities of shipping are overlooked and
incentive to choose yours when standing amongst the
breakages are common. Fragile and delicate glasses
sea of other craft ales.
may require inserts to give additional support in the box
Although the temptation may be to opt for plain boxes
to stop any movement which will result in increased
to save essential funds, it’s worth thinking of the box as
packaging prices, this may be worth it if you have your
an extension of your label and pump clips. It’s another
hopes pinned on a particular design but just allow
opportunity for shameless self-promotion of not only
additional budget for appropriate packaging when
the products included in the pack but your brand as a
shipping. The value of the time spent in development of
whole. In years gone by, companies stepping foot into the
your packaging will materialise when you have a finished
retail market were only able to buy printed boxes in large
product that fully represents your brand identity. u
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You put in the good stuff We’ll take care of the other stuff
You don’t compromise on quality. Neither do we. With innovation, experience and technological expertise at our core, we can design, build and operate water and wastewater systems that will future proof your business. In fact, we’re already helping some of the UK’s biggest drinks brands reduce costs and compliance risk with solutions that are specifically made to meet the challenges of upcoming environmental regulation. So, why not contact us about how we could do the same for you?
INNOVATION ON TAP
part of the Anglian Water Group
alpheus.co.uk
c ro s s i n g
co nti n e nt s
trans
canada
brew i ng
When only the best will do Nearly a year on from its first brew, Trans Canada Brewing Co is well on track. For founder Matt Tallman and head brewer Morgan Wielgosz, that means putting quality first in everything they do. And that’s good news for Manitoban drinkers.
me develop that passion. So it got to the point that combining what I love with what I wanted to achieve in life made complete sense.” Tallman knew that there was space for growth in Manitoba. The fact that brewery numbers have jumped 300% since he set out on his own journey attest to that. So he set about developing ideas, a business plan and learning what works. “It was important to spend time travelling to other
by tim sheahan
markets in North America and really try to get a feel for the landscape out there. It was key to know what was
N
going on, what beers were being sought after and what
early one and half million people call
models were being successful,” he says. “Whether that
Manitoba home and more than half of
was being inspired by Hangar 24 in Redlands, California
these inhabit it’s capital Winnipeg. But
or places such as Surly Brewing in Minnesota, they all
in 2018, only 12 breweries operate in a
motivated me in different ways.”
province that spans 650,000km2. It’s a
Following that epiphany, it was time, in Tallman’s
figure that would bring out most good beer lovers in a
words, to take a step back. To look at Manitoba and
cold sweat, so it’s probably best not to tell them that if
formulate ideas.
you rewind five years, that brewery quota was smaller still. You’d be able to count them on one hand. But such slim pickings was the stark reality facing Matt
“Above all else, I wanted to create an asset to the local market and something that local people could look at, and have a great experience with. Central to that, in
Tallman. Tallman was finishing his final year at the Ivey
my mind, was having a taproom on site that could bring
Business School, the business school of the University
people together,” he explains. “I wanted such an asset
of Western Ontario. As his mind turned to the future, he
because it means people could come in, see how the
knew he wanted to launch his own business. It was just a
beer is made and interact with that.
question of what. And where. “The idea of moving back to Winnipeg, with its two or
He says: “To help educate people, you need to immerse them in the process, in the production of
three breweries, wasn’t a particularly appealing prospect.
the drink they are enjoying. Lots of people coming to
Living in Ontario had opened up my eyes to everything
breweries such as ours didn’t previously drink local, or
around me. And lots of great beer,” he explains. “Spending
know much about it. So it’s our responsibility to help
a lot of time homebrewing during university really helped
change that.”
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Morgan Wielgosz is Trans Canada Brewing's head brewer. The brewery has produced a wealth of beers since starting out with Arrow IPA and Lamp Lighter Amber Ale.
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Brewers Journal
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c ro s s i n g
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Having an on-site taproom was a priority for brewery founder Matt Tallman
Tallman called on family investment to help achieve
Rauchbier and Amarillo IPAs. She’s also brewed a 6.2%
his aims. After spending years on the development of his
Brett Pale Ale, a beer conditioned in secondary with Brett
business plan, he felt it was time to press on. But above
C yeast. Something no other brewery in the province has
all of the technical and logistical facets of his plan, the
tried. But the next step is educating the consumer on the
overarching goal was simple. To provide drinkers with
choice now available to them.
beer that had quality at the forefront.
“The challenge is trying to express that you can be
Central to this was bringing on a head brewer he
progressive, innovative and approachable,” she explains.
trusted from the start. Thankfully for Tallman, his advert
“We are trying to produce beers that are high quality and
for such a position hit the right eyes at the right time.
technically sound, beers that bring the consumers into
Morgan Wielgosz graduated with a degree in the
our space and for them to enjoy what we’re doing, too.”
faculty of science from WLU and started her pro brewing
And once again, for Tallman and Wielgosz, that can be
career in Toronto with Amsterdam Brewing Co. After
achieved by putting quality first. From the first releases of
spending six years at the business from 2011-2017, she
Arrow IPA and Lamp Lighter Amber Ale to everything that
made the move to Winnipeg to begin my career with
has come since.
Trans Canada Brewing Co in March of last year. “When I first spoke to Matt, what I saw was the desire
“Quality is broad term that people use but rarely define,” says Wielgosz. "For us, it’s starting with the best
for investment in quality-first beer. Working in Toronto
raw materials, the best protocols and being diligent on
for six years, you see how things change as demand
materials across the process. You have to making sure
increases. For me, quality is all important and you can’t
levels are checked and specifications are attained for
jeopardise that,” she says. “So to be here from the start,
each and every recipe.”
to help shape this brewery, the impact it has on the local market, and to be part of a movement, was critical.” As head brewer at Trans Canada Brewing Co, Wielgosz has created dozens of beers from Light Lagers to
brewersjournal.info
She adds: “That extends to putting your foot down when you know that something isn’t up to quality standards. There’s no point putting out an inferior product to market. If you do release that poor quality beer to
September 2018
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market, and the consumer has a poor experience, more
Farrell—Fermentation Monitoring Technician and Cam
importantly, you’re doing wider damage to the industry
McLean—Cellar, and the aformentioned Tallman and
that is working hard to raise standards.”
Wielgosz.
Wielgosz heads up a brewery operation capable of
With that team in tow, and a growing loyal consumer
producing up to 12,000hl, the brewery’s beers are brewed
base, Tallman and Trans Canada Brewing Co are
on a 5hL R&D system for recipe innovation, and a 35hL
understandably optimistic about the future as they
system for its larger volume production beers.
approach their first birthday.
The company also boasts a dedicated Foeder Room
“I believe Winnipeg and Manitoba more widely can
with 6-40hL Seguin Moreau French Oak Foeders. This
develop its own strong beer identity. You can see the
is dedicated to its wild, sour and spontaneous ferment
excitement and support coming from the consumers
programs currently in development. As well the room
and there is a lot of drive for change,” says Wielgosz. “The
holds some of its barrels for small batch releases. This
perception of what beer can be is changing for many
room is entirely humidity and temperature controlled.
people and there is a momentum behind that, too. As
Making this happen is a team that comprises Josh Adler—Quality Assurance, Thomas Schneider— Timmy Tom’s Pizzeria Head Pizzaiolo and Jeff Wirt—
long as we provide a quality, strong beer portfolio, we can continue to achieve that loyalty.” Tallman concludes: "Manitobans in general are
Administration Leader. The team also includes Josh
connected to the industry and we are seeing a culture of
van den Ende—Taproom Leader, Michael Raftis—Sales
support that comes with the ability to enjoy a quality, local
and Marketing Leader, Martina Schaumleffel—Assistant
product. So it’s our job to produce the best beer we are
Kitchen Leader, Michael Schneider—Marketing & Brand
capable of and give people the best possible environment
Ambassador, Frank Fiorillo—Taproom Shift Leader, Katrina
to enjoy it in. And I think we’re getting there.” u
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Brewers Journal
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we i gh i ng
s e c to r
Strike a Balance In the UK, the use of trade approved scales is essential to not only avoid costly penalties but also to help protect the seller and the buyer. Trade approved scales ensure resulting prices are correct – so the buyer is getting what they are paying for, and the seller isn’t giving away too much, explains Marsden. by DAVID SMITH
for over one hundred years. The legislation protects the customer and ensures the scale are built, tested and verified to a certain standard – and that two different approved scales weighing the same item should give the same weight. The testing process is stringent to ensure the scale is highly accurate and fit for its intended purpose.
Trade approved scales
I
f you work in an industry where weight affects the price of an item, using Trade Approved scales is
I
required by law.
t is a legal requirement that Trade Approved
Based on the NAWI directive, there are certain
weighing equipment is used when goods are
environments where Trade Approved scales must be
bought or sold based on their weight.
used.
Sometimes also referred to as Class III Approved
scales, Legal for Trade scales and stamped scales,
Business to business sales. If goods are sold to-andfrom businesses based on weight, the scale should
Trade Approved scales have been rigorously tested and
be Trade Approved. An example could be scrap metal
approved for legal use in the buying and selling of goods.
dealers who buy metals based on weight.
Weights & Measures legislation has required the use of approved scales as part of the buying and selling process
brewersjournal.info
Shop scales. Weighing scales are used in grocery stores to determine the price of fruit and vegetables.
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new weighing scale or loadcell that is required to be
nawi directive: applications
Trade Approved. “Approval testing covers both the accuracy and the repeatability (providing consistently accurate
The Non-automatic Weighing Instruments (NAWI) Directive 2014/31/EU states four applications where industrial Trade Approved scales must be used. These are: u Determination of mass for commercial transactions u Determination of mass for the calculation of a toll, tariff, tax, bonus, penalty, remuneration, indemnity or similar type of payment u Determination of mass for the application of laws or regulations; expert opinion given in court proceedings u Determination of price on the basis of mass for the purposes of direct sales to the public and the making-up of prepackages.
weight readings) of the instruments,” the UK Weighing Federation’s Technical Officer Ian Turner tells us. “All of these detailed checks ensure that both consumers and traders can be assured that the basis of their transaction is fair and just.” This testing is carried out by accredited laboratories, known as Notified Bodies. These Notified Bodies are based all over the world but will be accredited to the same international standards to ensure that there is a consistency of results. “Once the design of the scale is approved, and it has been put into production, an approved verifier must then check each one before it can be used for any of the six applications listed by NAWI,” says Turner. Many weighing scale manufacturers, such as Marsden are approved verifiers. Every scale is tested and calibrated prior to leaving the Marsden factory, and this process is so tight that no two identical Trade Approved scales should weigh differently. If a Trade Approved scale is altered or repaired, in order
Trade Approved retail scales are found anywhere from
for it to still be legal for trade, it will need to be reverified.
market stalls to butchers shops for pricing items sold
Checking approval
based on weight. Bottling processes. Trade Approved scales are suitable in cases where the volume is shown on the bottle and price is based on the volume. Weighing containers for loading onto a ship. The SOLAS container regulations require a verified proof of
T
here are several clues as to whether or not a scale is Trade Approved. When ordering the scale, the product page
weight on an approved scale by a verified weigher, before
and order details should confirm if the scale is Trade
items can be loaded onto a ship.
Approved. It is also shown on Marsden product sheets.
Industries where Trade Approved scales are suitable include food, drink, firewood, precious metals and mechanical parts. Trade Approved scales for buying and selling goods are Class III Approved. However, there are exceptions. In the case of buying and selling of jewellery, the scale
On the scale’s dataplate, Class III Approval is shown by a circle with the roman numerals ‘III’ in the centre. The M sticker indicates that the equipment it is attached to has been manufactured in accordance with legal metrology requirements. Class III Approval is also shown on the EC type-
needs to be Class II. The greater the Class level, with
approval certificate, which is provided with the scale. This
Class I being the highest, the greater the accuracy of the
document also shows the manufacturer’s name and scale
scale. An accurate weight reading is critical in jewellery
capabilities.
weighing and Class II scales are capable of weighing
In the UK, the National Weights and Measures
capacities in the sub-milligram range. This allows the user
Report 2014/2015 shows that on average almost 7%
to know the precise weight and therefore the value of the
of weighbridges and scales with a capacity in excess
collection.
of 5 tonnes were, when tested by Trading Standards, outside their limit of error. Almost 5% of those with a
Weighing accuracy
capacity greater than 30kg but lower than 5 tonnes were unsuitable for legal use. Trading Standards officers may visit any business and
T 64
he approval process is a long and detailed one,
check weighing equipment to ensure it is fit for purpose
but this is necessary to ensure the scale is reliable
and being used lawfully. In some circumstances officers
and accurate. The process takes place for every
have the power to issue a notice to rectify issues which
September 2018
Brewers Journal
we i gh i ng
can be up to 28 days. However, using unsuitable weighing scales can mean fines and even imprisonment.
s e c to r
If the equipment submitted falls within the prescribed limits of error and by virtue of subsection 10, it is not
According to Business Companion, “It is an offence to
required to be stamped, as mentioned on paragraph (c),
use unapproved weighing equipment for legal purposes,
give to the person submitting it a statement in writing to
to make alterations to equipment after it has been
the effect that it is passed as fit for use for trade.
approved for legal use, and to use seriously inaccurate equipments.” “The fines can be level 3 (over £1000) for matters in relation to inappropriate use. But for all other matters
Finally, except as otherwise expressly provided or under this Act, cause it to be stamped with the prescribed stamp. “In essence, non approved equipment will not have
it would be an unlimited fine, says Craig Fisher of
been passed by a Weights and Measures Inspector, and
Sheffield Trading Standards. “If it is fraud in relation to the
any ‘use for trade’ of such equipment is an offence and
use of Weights and Measure equipment, it can mean
the equipment is an offence and liable to forfeiture.”
an unlimited fine and up to 6 months imprisonment.
Conclusion
Magistrates will take into consideration many factors, such as the level of detriment caused, harm to vulnerable people, previous history and more.” Peter Doxey, Rotherham Trading Standards, adds: “Any person requiring any equipment to be passed as fit for use for trade, shall submit the equipment to the inspector, who shall test the equipment by means of such local or
I
n the UK, the use of Trade Approved scales is essential to not only avoid costly penalties but also to help protect the seller and the buyer. Trade Approved
scales ensure resulting prices are correct – so the buyer
working standards and testing equipment as he considers
is getting what they are paying for, and the seller isn’t
appropriate or, subject to any conditions which may be
giving away too much!
prescribed, by means of other equipment which has
We recommend that you assess the role of each scale
already been tested and which the inspector considers
in your business and ensure that where the weight affects
suitable for the purpose.
an item’s price, a Trade Approved scale is being used. u
brewersjournal.info
September 2018
65
Good conversations. e
.d braubeviale
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braubeviale.de/Your-Success
Nuremberg, Germany | 13 – 15 November
yeast
s c i e n c e
Fermenting with active dry yeast Gino Baart is a brewing professional with strong expertise in microbial cell physiology, metabolism and fermentation. He working as technical sales manager for active dry yeast specialist Fermentis and in this article, Baart explores fermenting with active dry yeast.
molecules diffuse to the exterior at a high rate. The final powder (see figure 1) consists of 94-97% dry matter and is vacuum-packed to protect against oxidation and moisture and allows preservation of up to 3 years. The long shelf life is one of the major advantages of active dry yeast. In addition, when considering production management there are several other advantages of active dry yeast as a replacement of liquid yeast propagation like e.g. significantly lower costs, no need for yeast quality management (done by supplier) and a massive
by GINO BAART
increase in production flexibility. In comparison with yeast propagation, the preparation time of active dry yeast can
T
almost be neglected.
he use of active dry yeast has been widely
The statement (still circulating on the internet) that
accepted in the brewing industry as both
propagated yeast has a better fermentation performance
quality and diversity have been improved
and yields better quality beer than active dry yeast has
considerably in the last decade. In short,
been disproven in several academic studies. Actually, the
the production of active dry yeast starts
fermentation and drying processes and related recipes
from a vial with pure liquid culture followed by a series
have been designed to best shape-up the yeast in terms
of propagation steps in aerobic fermenters of increasing
of vitality, viability and purity at time of rehydration and
volume. In the final production fermenter the yeast is
fermentation start. Nowadays many high quality and
grown aerobically up to 20-25% dry matter.
award winning beers are being produced with active
Next the yeast is harvested by centrifugation, concentrated to about 32% dry matter by rotating vacuum
dried yeast. To prepare active dry yeast for fermentation, it needs
filters and dried in a so called fluidized bed dryer in which
to be rehydrated. The standard rehydration procedure
fast, homogeneous and protective drying is guaranteed.
involves the sprinkling of the desired amount of yeast in
To protect the concentrated yeast during the drying
10 times its weight in sterile water or (hopped) wort within
process, it is coated with a protective agent (most times
a specific optimal temperature range for each yeast and
the vegetal emulsifier sorbitan monostearate) just prior to
leave to rest for a set amount of time under gentle stirring.
drying.
Next the yeast cream is pitched in the fermenter.
During the drying process a protective film is formed
Although this procedure has been proven to be
at the droplet surface and the concentration of yeast cells
effective, the first results of a new study in which three
in the droplet keeps increasing while the smaller water
different rehydration procedures, i.e. rehydration at 30°C
brewersjournal.info
September 2018
67
s c i e n c e
yeast
direct pitching STEPS u Fill the fermenter with 1/3 of the wort
volume (up to the top of the CKT cone) at a temperature of 21-29 °C u Sprinkle the active dry yeast cells directly in the fermenter u Add the remaining 2/3 of the volume of wort at fermentation temperature to allow for mixing of yeast and wort.
Figure 1 Optical microscopy image of active dry yeast powder granules prior to packaging
Figure 2 Fermentation performance of SafAle™ US-05 (Pitching rate 50 g/hL, 15°P, 20°C) and the concentration of ethanol, residual sugars and volatiles (acetaldehyde, esters, higher alcohols and vicinal diketones) at the end of fermentation for 3 different rehydration procedures (in triplicate).
with moderate agitation, rehydration in 15°P wort at
DP: direct pitch without rehydration, W: rehydration
20°C with moderate agitation and direct pitch without
at 30°C with moderate agitation, 15°P: rehydration in 15°P
rehydration, indicate no significant differences in
wort at 20°C with moderate agitation.
fermentation performance for all tested ale yeasts (SafAle
The new direct pitch procedure further simplifies
S-04, SafAle US-05, SafAle K-97, SafAle S-33, SafAle
fermentation in practice as it eliminates the need for
WB-06, SafAle BE-256, SafAle T-58, SafAle BE-134) and
rehydration of the active dry yeast prior to the process.
lager yeasts (SafLager S-23, SafLager S-189 and SafLager
The complete study including all results of the testing of
W-34/70). At the end of fermentations, no significant
the specially treated dried yeasts from Fermentis (called
differences in concentration of ethanol, residual sugars
E2U™) produced specifically for being used with the
and volatiles (acetaldehyde, esters, higher alcohols and
‘Direct Pitch’ procedure will be publically available soon.
vicinal diketones) between rehydration procedures were
To all brewers that still doubt the use of active dry yeast,
observed (see figure 2). This indicates that the direct
you should use it at least once; believe me you’ll keep on
pitching procedure is adequate for fermentation.
using it once you discover the benefits. u
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Brewers Journal
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s C I ENCE
F orced
D i acetyl
T est
the deal with diacetyl In this article, Richard Preiss and Nate Ferguson from Escarpment Laboratories present their findings from the lab when carrying out the forced diacetyl test.
the brewers judgement, but customers complain about diacetyl upon purchase. This is not a fault of the brewer - everyone's palates are different, and diacetyl sensitivity has been linked to genetics. However, it is important to have a range of tasters during the critical stages of beer production, and there are ways to help insensitive diacetyl
by Richard Preiss & Nate Ferguson
tasters to identify potential faults: The forced diacetyl test can help prevent the above problems from occurring.
D
So how do I perform the test and how does it work?
iacetyl is a flavour-active molecule found
In its simplest form all the test requires is that a sample
in beer, which for most tasters appears
of beer is gently heated to 60-70ºC inside a sealed
as a buttery, popcorn or butterscotch-like
container for 10+ minutes.
flavour and is undesirable in most beer styles. Yeast produce the potential for
diacetyl during fermentation as the cells grow, in the form of α-acetolactate which is initially colourless and tasteless.
This can be achieved several ways. A sealed flask on a heated stir plate or water bath, or a mason jar in a bucket of hot water (this can be done at any brewery!) Once heated for the appropriate time all you must
When α-acetolactate is exposed to the beer environment
do is open the container and smell. Some tasters prefer
over time, it will be broken down into diacetyl which can
to cool the sample back down to room or beer temp as
be reabsorbed by the yeast cells and broken down into
other flavors are also pronounced at hot temperatures.
2,3 butanediol, a much less flavor-active molecule. The process of reabsorption will continue after the beer has reached its terminal gravity and in some cases this period may extend beyond the point of terminal gravity. This is typically known as a diacetyl rest. A beer has reached terminal gravity and there does not appear to be any diacetyl present according to sensory
If you smell butter then diacetyl uptake is not complete If you do not smell butter then diacetyl uptake is complete This tests works due to the heat being added which accelerates the breakdown of α-acetolactate into diacetyl. Do not boil, as this will boil off the diacetyl and lead to a false negative result!
evaluation. The beer is cooled, filtered, carbonated,
The forced diacetyl test
packaged, shipped and placed on a shelf for purchase. When the customer takes the beer home, the beer has diacetyl off-flavor. This is an example of a beer that has not finished fermenting or had other residual diacetyl issues as not all of the α-aceto has been turned into diacetyl and taken up by the yeast prior to cooling. A second problem is when a brewer who is
T
he forced diacetyl test is commonly used as a `”go/no-go test” to determine if a beer has completed diacetyl reuptake and can thus have
the cooling turned on and proceed toward crashing,
unknowingly insensitive to diacetyl smells and tastes
transfer, filtration and packaging. If the cooling is turned
a beer at F.G. and it does not appear to them to have
on before diacetyl uptake is complete, the diacetyl
diacetyl. The beer is cooled and further processed due to
will remain within the beer as the yeast cells will have
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F orced
D i acetyl
T est
s C I ENCE
flocculated and become metabolically dormant, less able
any cooling will accelerate the process however this is
to take up the remaining diacetyl.
best performed at the very end of fermentation to avoid
This test is superior to simply smelling a beer for
flavour changes. If diacetyl is present, we recommend
diacetyl for 2 reasons: Heated diacetyl is much more
raising the temperature slightly (1-2ºC for ales, possibly
volatile than when cooled, making those with low
greater for lagers) and holding the beer until diacetyl is no
sensitivity to the molecule able to identify its presence
longer detected. Can I do anything else to reduce my diacetyl content
more easily. Flavourless α-acetolactate with the potential to turn into
of the beer? Diacetyl is mainly produced during the
diacetyl during storage is also accounted for, ensuring the
beginning of fermentation while the cells are within their
product will not develop yeast-derived diacetyl during
exponential growth phase. If this phase occurs at a lower
storage.
temperature, then less will be produced. Healthier cells
Who should be performing this test? Anyone can
will produce less diacetyl along with properly pitched
perform the test! However, it is best analyzed by
cells, proper aeration levels and generally anything that
someone who is more sensitive to diacetyl than others.
can be done to improve cell health. High finishing pH,
We recommend multiple people assessing the heated
high residual FAN (free amino nitrogen), and dry hopping
sample to ensure that all diacetyl is removed and that no
have all been linked to elevated diacetyl levels in beer. My beer reached terminal gravity several days ago
personal limitations or biases are skewing the data. Can I microwave the sample to heat it up? Microwaving
and the diacetyl is still there! This is usually an indication
the sample is not recommended as it tends to flash off
of poor yeast cell health. In order for the diacetyl to be
the the diacetyl very quickly.
absorbed there must be healthy cells in your beer. If the
If I have diacetyl present, how long do I need to let it
cells are unhealthy or have flocculated out of solution
rest for? This is heavily strain-dependent. As a general
then the diacetyl will not be absorbed. Try rousing the
rule, the more diacetyl present, the longer it will take to
yeast within your fermentor with CO2 and removing the
be reabsorbed. Allowing the beer to “free rise” without
cooling to try and reawaken the yeast. u
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brewersjournal.info
September 2018
71
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Brewers Journal
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September 2018
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date s
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events
Dark City returns in 2018. The festival, held at Northern Monk’s Refectory, showcases the best in dark beers from imperial stouts, to session porters and black sours.
09/09/18 - 15/09/18
Bristol Beer Week Various Venues, Bristol www.bristolbeerweek.com 13/09/18
Brewers Lectures Watershed, Bristol lectures.brewersjournal.info 14/09/18 - 16/07/18
Bristol Beer Festival The Amphitheatre, Bristol Harbourside www.bristolcraftbeerfestival.co.uk
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September 2018
04/10/18 - 07/10/18
Indy Man Beer Con Victoria Baths, Manchester www.indymanbeercon.co.uk 16/11/18 - 17/11/18
Dark City 2018 Northern Monk Refectory, Leeds ww.northernmonkbrewco.com 28/11/18
Brewers Congress ICE, London congress.brewersjournal.info
Brewers Journal
PRINTING T-SHIRTS WITH LOVE SINCE 1977
SCREEN PRINTING EMBROIDERY
GARMENT FINISHING PACKAGING DESIGN
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