Brewers Journal UK - Winter 2024/25

TEN YEARS YOUNG

LEADER

Hello, and welcome to the latest edition The Brewers Journal.

So here we are. The start of 2025 and with that, another year ahead. It goes without saying the last 12 months have not been without their pressures and challenges.

A myriad of ever-changing market forces means that we’ve seen closures, mergers and acquisitions. And it’s fair to say we can expect more of the same in the next 12 months, too.

We’ve also seen a wealth of breweries thrive and it’s incredibly heartening to see new businesses open and swiftly become fixtures in their local communities. Not only that but we’re also seeing their beers sold and distributed across the UK and beyond.

In 2025 we look forward to sharing the story of these breweries, the people behind them and what makes them tick. And equally, we will continue to shine the spotlight on the latest trends, technology and industry innovations.

Since starting out in 2016, we’ve published some 64 editions of the magazine, recorded nearly 200 podcasts and held more than 50 live events. Over the years the Brewers Lectures and Brewers Congress have featured hundreds of speakers and panelists and been attended by thousands of industry professionals.

Thanks to everyone that has come along or taken part. We don’t take your support for granted.

In this issue we chart the growth and ongoing success of London-based Pillars Brewery, a business that has focused purely on lager since starting out in 2015. Speaking to co-founder Gavin Litton and head of sales Peter Kennelly, they told us that quality comes above all else.

“Being part of a brewery that solely produces lager is not without its challenges but the absolute priority is, and remains, the consistency and quality of the beer,” Kennelly tells us.

In addition to looking at the latest developments in branding, canning, process control, and nitrogen, Tim O’ Rourke outlines how we can make the most our malt while Chris Lewington asks if we are ready to decarbonise heat.

And looking ahead Daniel Finn, brewery lead at Brabners LLP, takes a look at some of the tax changes enacted by the budget delivered on 30 October 2024, those on the horizon for 2025 and specifically, how they would affect an owner looking to sell their business.

With that in mind, I wish you all a successful year ahead,

Tim Sheahan Editor

Dear John

In 2024 John, along with his wife Symone, has taken in some fantastic sights. Along with a smattering of excellent beer, too.

Comment

The importance of having a clear project management structure in place from the start.

Comment

A look at some of the tax changes enacted by the last budget and those on the horizon for 2025.

Comment

Why ensuring safety in the brewing industry should always be a top priority.

Brewers Intelligence

The latest industry insights from across the sector.

Focus | Branding

When it comes to rebranding a brewery, it isn’t just about a fancy new logo—it’s about digging into what makes it truly stand out.

Technology | Nitrogen

Solutions that can cut cost, waste and improve your environmental footprint.

Technology | Canning

In Heineken’s Zoeterwoude brewery, a new canning line prioritises consistency over speed.

Technology | Process Control

By embracing modern technology, breweries can help elevate themselves above the competition.

Technical | Malt

Tim O’ Rourke shares his expertise how, as brewers, you can make the most of your malt.

Are We Actually Ready To Decarbonise Heat?

The path to decarbonisation starts with a single step. Chris Lewington, the founder of Brew Resourceful, explains why and the steps your own brewery take.

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Independent breweries and Britain Independent breweries are far more than the beer they produce. They are about community and local identity, explain the team at Dorking Brewery.

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Trends from the USA

Lotte Peplow, Brewers Association’s American Craft Beer Ambassador for Europe, dives into the latest American craft beer trends from the new-look Great American Beer Festival.

CONTACTS

Tim Sheahan Editor tim@reby.media

+44 (0)1442 780 592

Tim O’Rourke Technical Editor

John Keeling Contributor

Josh Henderson Head of sales josh@reby.media

+44 (0)1442 780 594

Jon Young Publisher jon@reby.media

Reby Media 42 crouchfield, Hemel Hempstead, Herts, HP1 1pa

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The story of Pillars Brewery Pillars started out in London in 2016. We speak with cofounder Gavin Litton and head of sales Peter Kennelly who outline their commitment, above all else, to quality.

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal ISSN 2059-6650 is published bimonthly by Reby Media, 6 Grove Road, Hemel Hempstead, Hertfordshire, HP1 1NG. Subscription records are maintained at Reby Media, 6 Grove Road, Hemel Hempstead, Hertfordshire, HP1 1NG.

The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.

NEW CAMPAIGN LAUNCHED FOR INDEPENDENT BREWERIES

The new UK-wide Indie Beer campaign has launched with the aim to make it easier for consumers to identify beer from independent breweries in pubs, bars, and shops.

Thirty Six South East breweries have joined the over two hundred breweries nationally who have launched the campaign, as demand for local beer rises across the UK.

Production volumes for independent breweries have now returned to pre-covid levels, with cask beer sold in pubs also in double digit growth, according to statistics from the Society of Independent Brewers and Associates (SIBA) who have launched the new ‘Indie Beer’ campaign.

SIBA say the issue isn’t demand for independent beer, the issue is getting access to market and ensuring genuine independent beer is being sold to beer drinkers.

“Support for local independent brewers has never been stronger and in 2024 we’ve seen independent brewing volumes return to pre-covid levels.

Between them independent brewers employ 10,000 people, run over 2,000 pubs bars and taprooms and pay millions in taxes here in the UK.

“They are a force for good in the local communities they represent and it’s essential Global beer companies are not taking credit for the hard work of true independent brewers, said,” Andy Slee, SIBA Chief Executive.

New YouGov data published today found that 75% of people surveyed believe consumers are being misled when purchasing beer from once independent craft breweries, such as Beavertown, Camden, and Fuller’s that are now owned by Global beer giants Heineken, Budweiser and Asahi respectively. People were shown images of five beers from once

FERMENTIS INAUGURATES NEW FACILITIES

Fermentis has recently completed significant upgrades to its production facilities and packaging lines at Algist Bruggeman, one of its major production plants in Ghent, Belgium.

The developments were designed and built to meet strict quality, traceability

independent breweries that have been bought-out by Global beer companies; Beavertown Neck Oil (Heineken), Fullers London Pride (Asahi), Camden Hells (Budweiser), Brixton Reliance Pale Ale (Heineken), and Sharp’s Doombar (Molson Coors).

When informed that these breweries were actually owned by Global companies and not independent, 75% of people surveyed said they felt consumers were being misled, with the figure for the beer drinkers surveyed even higher at 81% who believe consumers are being misled.

“People want to support smaller independent businesses, but when buying these beers they’re actually spending their money with global beer giants”, added Andy Slee, SIBA Chief Executive.

The results of the research also showed that consumers generally were more likely to think Global-owned brands were actually independent, with Beavertown Neck Oil the Global-owned brand people surveyed were most likely to think was produced by an independent craft brewery. 40% of people surveyed thought Neck Oil was independent – higher than genuinely independent breweries such as Vocation, Fyne Ales and Five Points.

The research was commissioned by the Society of Independent Brewers and Associates (SIBA) as part of the launch of their ‘Indie Beer’ mark, which will be used on beer pumpclips, cans and bottle labels to identify beers as being produced by a genuine UK independent brewery.

The campaign also includes a new ‘beer checker’ tool via indiebeer.uk which allows people to check who owns the brewery they’re drinking from.

and logistical requirements with the goal of improving the microbiological quality of brewing yeast and better servicing Fermentis customers around the world.

Key components of the project include: Existing yeast production workshop upgrades, new state-of-the-art machinery and dry yeast transport and cleaning equipment, fully cleanable

production lines in both humid and dry conditions, to reduce possible cross contamination.

Other components include additional quality control checks to eliminate any leaks, soft bags or labelling errors including an intelligent camera system, a self-storage system featuring robot cells for automatic packaging, transport

and intermediate storage and innovative new packaging updates, including easyto-open features, unique QR codes for improved product traceability, and ondemand customizable secondary label printing to meet market- or customerspecific requirements.

Stéphane Meulemans, general manager at Fermentis, said, “We are thrilled to see the results of another big investment in our future: a brand-new production line in one of our key factories of the Lesaffre Group. This new facility has allowed us to raise the quality of our yeast to new standards, unheard of in the industry.”

Geert Van Renterghem, general manager at Algist Bruggeman, added: “A wellfunctioning team has the power to achieve extraordinary results. And this has been my overwhelming experience with this project.

“The collaborative spirit is a hallmark for our organization, driving cutting-edge advancements in the quality of our end products, exceptional customer service and responsible resource management. Our commitment to sustainable energy and water use underscores our dedication to protecting and preserving the planet.”

CHRISTIAN TOWNSLEY AND JOHN GYNGELL DEPART NORTH BREWING

Christian Townsley and John Gyngell, the founding members of North Brewing Company Limited, have departed the business.

Steve Holt of Vertical Drinks Limited, who confirmed the news, said: “Christian and John have decided to move on to concentrate on their other business ventures and I would like to wish them all the best for the future.

“They have built a great brand and team at North and I’m sure we will maintain the close business relationship we have developed over many years.” Holt had bought the brewery out of administration at the start of the year. Speaking at the time, John Gyngell, cofounder of North said: “We are pleased to have found a solution for our team and

the legacy of the North brand”.

Steve Holt of Kirkstall Brewery added: “We’ve been friends and industry colleagues for almost 30 years, North is an iconic beer brand that had to continue. Together we’ll make sure that North will continue to make some of the best beer in the country.”

GIPSY HILL ACQUIRED

Gipsy Hill Brewery has been acquired by Sunrise Alliance Beverages, the UK brewing group, that owns St Peter’s Brewery, Wild Beer Co, Curious Brewing and Portobello Brewing.

Gipsy Hill will become part of the Sunrise Group, and Sunrise will invest into Gipsy Hill, demonstrating a strong commitment to support its long-term success, preserving its unique brand identity and sustainability ambitions, while ensuring continued quality and growth.

Gipsy Hill will maintain its independence with day-to-day operations and brewing remaining in the hands of co-founder and Managing Director, Sam McMeekin, and his dedicated team.

Production will stay at Gipsy Hill’s existing facilities, upholding the brand’s focus on quality, sustainability, and community. The core team will continue to bring fans their favourite brews without disruption, including Gipsy Hill’s acclaimed Session IPA, Hepcat.

In a time of significant industry challenge, this partnership provides Gipsy Hill with stability and the resources to navigate the evolving market environment. The partnership reflects the growth of Gipsy Hill from its humble beginnings, to one of London’s largest independent breweries, and now positions it well for sustainable future growth.

“This is an exciting time for us at Gipsy Hill. This strategic partnership allows us to keep doing what we do best: brewing exceptional beer for our loyal customers,” said Sam McMeekin, co-founder of Gipsy Hill. Sunrise Alliance Beverages shares our vision for quality, customer service, community, innovation and sustainability, and this partnership will empower us to continue to thrive and innovate.”

LAKES BREW CO TO OPEN NEW TAPROOM

Lakes Brew Co is to open new taproom in the heart of the Lake District. Coming to Ambleside in early 2025, their hope is to create a vibrant, inclusive, family friendly social space for locals and visitors, which blends the modern and traditional parts of the area. Offering and showcasing a wide range of their own award winning craft beers all brewed and packaged at the brewery within 14 miles of the premise, alongside other new and exciting drinks, creating a comprehensive offer to suit all tastes.

“We are constantly being asked when are you going to open a permanent tap room, and that time is now. A flagship venue, in the heart of the Lakes.”

ANGLESEY ALES BOUGHT

Anglesey Ales has been acquired by Cadman Capital Group. Following the retirement of Anglesey Ale’s founders, Cadman Capital Group will uphold the premium credentials of the brand while expanding the reach and leveraging partner company Conwy Brewery’s resources and expertise.

The acquisition introduces a new phase of growth for Anglesey Ales, as the business joins the Cadman Capital portfolio..

THORNBRIDGE LAUNCH ALCOHOL FREE JAIPUR

Thornbridge has launched an alcohol free version of their flagship IPA, Jaipur.

The team at Thornbridge has long envisioned an alcohol free version of Jaipur as a perfect addition to their range. As the original IPA approaches its 20th anniversary, it remains the brewery flagship, accounting for 40% of their annual production.

The brewers dedicated significant time and effort to perfecting the recipe, knowing how cherished the original is among its fans this was no small task. The aim was to deliver a version that stays true to Jaipur’s spirit and the result is a beer that still showcases the iconic American hop flavours drinkers have come to love.

AT FULLER’S, JOHN KEELING TRAVELLED FOR WORK. NOW HE TRAVELS FOR PLEASURE. AND WITH 64 DAYS ON THE ROAD IN 2024 HE, ALONG WITH HIS WIFE SYMONE, HAS TAKEN IN SOME FANTASTIC SIGHTS. ALONG WITH A SMATTERING OF EXCELLENT BEER, TOO. AND THEY’RE NOT

‘DUNROAMIN’ JUST YET.

It’s now been six years since I retired and I must admit, I am enjoying it. If I may be bold and offer anyone approaching retirement some words of advice it would be to just not let it happen. Plan for it.

Sure, we all produce a list of things to do and it’s probably something like my list I bet. Which was 1) read more books 2) listen to more music 3) develop new hobbies 4) travel more.

Well, your plan needs a bit more detail than that if you want a successful retirement. A successful retirement is a happy retirement.

So how has it gone for me? Well, I have read some books and enjoyed them. Not as many as I thought I would although I did skate through Ben Aaronovitch’s Rivers of London series which was great fun. The same applies to music with me mainly sticking to my old favourites not

discovering new music which I thought I would. This is not a problem because it still leaves me with the ambition.

I have developed no new hobbies, and this is because I have kept an involvement with brewing and beer which gives me great enjoyment without huge responsibilities. Sure, I could have more involvement, but I don’t have the drive to find that extra involvement. That leaves me content not dissatisfied. However, there is one ambition which I have been overwhelmingly successful. Travel!

Before retirement I travelled for business and after retirement I travel for pleasure. I love to mix a little brewing business into my travel and visit breweries and meet brewers.

It gives me great pleasure to hear their plans and taste their beer. The world of beer is a great place.

Sometimes I offer some sage advice like ‘become an accountant’ or occasionally ‘go back to being an accountant, but I know they have been bitten by the bug. I just hope they enjoy their life as a brewer as much as I did.

So where have I been this year? Well, my travels started in February with a trip to Edinburgh and finished in November with a trip to Paris.

In between, my wife, Symone and I visited Istanbul, Houston, Dallas, Austin, Suffolk, Nottingham, Harrogate, Newcastle, Manchester, Liverpool, North Wales, Isle of Wight, Prague, Venice and Milan. That meant 64 nights in hotels this year. I enjoyed each one.

My favourite trip beer wise was my three and a bit week trip around Britain. I think this was for nostalgic reasons as much as anything else plus my favourite beer is cask. This took me back to the days of my youth traveling Britain sampling

the local bitter. Each region had its own interpretation of bitter and mild and it was a joy discovering.

I hope craft beer can have a stronger regional identity too. In fact, that is my wish and that Is craft beer in each country should have its own beer identity.

Prague is somewhere that definitely has its own beer identity and culture. I had been to Prague three times before but only on business.

This time we could do all the touristy things too. Beer and tourism are so easily combined in Prague sometimes it is not easy to separate them at all. A place to revisit time and time again

Istanbul and Venice are overcrowded even in the off season but they boast magnificent architecture and the atmosphere more than makes up for this. Milan is a great city too and has its own vibrant beer scene but with less tourists. You must go and see the main station though - it’s one of the best I have ever seen. Texas is a fantastic place to visit, and Austin is a great beer and food town

The great thing about beer Twitter/X is that every time I ask for suggestions of places to visit, I get lots of good suggestions.

It is very enjoyable visiting a recommendation and knowing that somebody out there made the time to help me. Thank you all.

So, the record for me is 64 days travel, will I beat it next year? Well, I’ll certainly try. Now to look forward to Christmas I have already ordered beers from breweries like Fuller’s and Utopian but I think I can fit some more in so I will have to make some difficult choices…

DEAR JOHN HOW RETIREMENT BROADENS THE MIND

BEER TRENDS FROM THE USA

LOTTE PEPLOW, BREWERS ASSOCIATION’S AMERICAN CRAFT BEER AMBASSADOR FOR EUROPE, DIVES INTO THE LATEST AMERICAN CRAFT BEER TRENDS FROM THE NEW-LOOK GREAT AMERICAN BEER FESTIVAL

As the American craft beer landscape continues to evolve and change so too must the festivals and events associated with it. Nowhere is this more evident than at the latest iteration of the Great American Beer Festival (GABF), the largest public tasting event in America.

Organised by the Brewers Association, the not-for-profit trade association for small and independent American craft brewers, the 42nd GABF took place last week in Denver, Colorado and drew approximately 40,000 people who eagerly descended on the state capital to sample the 2,500 beverages from 600+ breweries, cideries, distillers and other beverage producers. The GABF competition took place

in the lead-up to the Festival, with results announced on the Saturday and providing a good barometer of American craft beer trends.

In total, 8,836 beers and 233 cider entries were judged across 102 beer categories and five new cider categories, all evaluated by 285 beer experts. The competition was made possible thanks to more than 250 volunteers who facilitated the multi-step judging process over seven days in three phases.

In total, 326 medals were awarded to 273 breweries. The top five most-entered style category winners included Juicy/ Hazy IPA (349 entries), West Coast IPA (292 entries), American-style IPA (217 entries), Dortmunder or German-style Oktoberfest (210 entries) and German Style Marzen (195 entries)

TRENDS - IPA DOMINATES

There are two trends within craft beer styles that are growing the fastest right now. IPA in its many iterations continues to lead the American craft brewing landscape, now accounting for 46% of the $29 billion craft beer industry, up from 30% in 2017.

Hop forward beers like American IPA, juicy/hazy IPA, and Imperial IPA saw the strongest market share gains in 2023.

Lighter styles, like American lager, wheat ale, and pilsner are also gaining traction, showing growth at both ends of the ABV spectrum.

Overall, growth is coming from both high and low ABV styles while mid-range ABV beers face more challenges.

There was a myriad of IPAs at the Festival but a good rule of thumb was to focus on award-winning breweries that produce world-class examples of the style such as Breakside Brewery, Reuben’s Brews or Sierra Nevada Brewing Co.

While most certainly not an IPA, Allagash White, the classic Belgian Witbier, won gold again and is available in many export markets.

HOW HIGH CAN YOU GO….

Topping the bill for extreme offerings was Sam Adams Utopias, boasting an impressive 28% ABV. This rare, biannual, boundary blending, barrel aged masterpiece drew the longest lines at the Festival.

Other popular examples included Revolution Brewing’s DBVSOD (Double Barrel Very Special Old Deth) at 17%, a

double barrel aged imperial oatmeal stout; Fremont Brewing Company’s Rusty Nail, a Bourbon barrel aged imperial stout infused with liquorice and cinnamon bark, coming in at 14.5%; and Firestone Walker’s Bendy Foldies, a 14% double oaked ale with red foxy vanilla beans and toasted pistachios.

Lager and lighter styles are having their moment in the spotlight and there were plenty of excellent examples at the Festival.

Deschutes Brewery’s Fresh Hop King Crispy is a German-style pilsner which medalled in the latest competition, while Uinta Brewing Co’s Was Angeles, a 5% cream ale proudly took home a gold medal!

BEYOND BEER

After indulging in a plethora of hopforward IPAs and/or high-strength barrelaged beers, it was refreshing to cleanse the palate and explore something new

with an easy-drinking non-beer beverage such as a hard tea from Upslope Brewing Co or a hard lemonade from Denver Beer Co.

Both beverages made their debut at the Festival this year, demonstrating the innovation and creativity that American craft breweries are embracing to remain competitive in an ever-evolving market. Another strategy for navigating GABF was to seek out unique alcohol-free options. Athletic Brewing Co., a high-profile brand available in many international markets, picked up two medals at the GABF competition, making it an excellent choice, and Fremont Brewing won gold in the amber to dark non-alcohol category.

The low and no-alcohol beer segment is still small but rapidly expanding within the American craft brewing market.

THE WEIRD, WACKY AND WONDERFUL

For the adventurist, the Festival presented a cornucopia of experimental concoctions, notably, 903 Brewers’ Zesty Ranch Taco, a 6% cream ale, that delivered the savoury umami experience of eating a taco in liquid form! A festival favourite overseas, Destihl Brewery’s Dill Pickle Sour offered a distinctive flavour experience, while Denver Beer Co.’s intriguing Fennel Rye ale took home a gold medal at the competition.

GOOD PROJECT MANAGEMENT: WHAT TO LOOK OUT FOR

WITH THE INDUSTRY CHANGING RAPIDLY, MANY BREWING COMPANIES CONTINUE TO EMBARK ON AMBITIOUS NEW PROJECTS. NICK JONES, IS THE BREWING AND DISTILLERY SECTOR MANAGER AT ENGINEERING CONSULTANCY NIRAS. WITH MORE THAN 25 YEARS’ EXPERIENCE IN THE FOOD AND BEVERAGE SECTOR, HE EXPLAINS THE IMPORTANCE OF HAVING A CLEAR PROJECT MANAGEMENT STRUCTURE IN PLACE FROM THE START.

You don’t have to look very far to find examples of projects that have overrun in terms of time and cost. What they demonstrate is that project management is critical in delivering complex projects where there are multiple stakeholders and a degree of risk.

With clear scope definition, careful planning, agreed objectives, regular communications between stakeholders, and defined roles and responsibilities, you can reduce the number of unforeseen problems.

This is true of any project, including ones in the brewing industry. It doesn’t matter if you’re building a brand new facility, upgrading an existing one, or automating or decarbonising your operations: the same principles apply.

PROJECT STRUCTURES FIT FOR BREWING

Brewing has its nuances, of course. Working with live yeast means that any disruption in operations could impact the quality and consistency of your beers. And, if yours is a heritage brand, modernising listed buildings can be another challenge. But any specific requirements like these can all be accounted for within a robust project management plan.

While there are a number of wellestablished project management plans for engineering and construction, including RIBA, Prince2 and APM, they all encompass the following steps: Concept > Definition > Development > Handover > Operation

Every phase of the project should be assessed with regular stage gate reviews, and every action underpinned by good governance and linked to the business case.

Importantly, the project plan must include change control, namely, amendments in the baseline (costs, timescales and so on).

With this procedure in place, you ensure that every change is formally requested, approved and communicated so there’s transparency and a consistent, standardised approach.

DECARBONISATION IN BREWING

Managing projects effectively is becoming even more important as organisations set increasingly ambitious targets – particularly around sustainability and net-zero. In fact, net-zero possibly has the single biggest impact on changing project requirements because of new regulations, policies and research.

This is why project management teams not only need to follow established

structures and apply their industry knowledge but also to listen carefully to their stakeholders’ requirements. What do they want the project to achieve and what does success look like?

Successful execution could encompass the following. It should include project management and governance as well as the deployment of technology. It should encompass stakeholder engagement and also monitoring and reporting. And when it comes to meeting stakeholders’ requirements, project management should focus on adaptation and flexibility, and also continuous improvement

Given the complexity of projects it is important that the brewing and beverage industry recognise the difference between project execution and Business As Usual activities.

Where the skill set is not available inhouse, the opportunity exists to utilise the expertise of external consultants. Project Management experts have the advantage of being removed from day to day operations and can help navigate the challenges, drive ambitious changes, manage change and ultimately lead companies to successful project delivery while maintaining operations.

HOW THE LAST BUDGET IMPACTS YOU

DANIEL FINN, BREWERY LEAD AT BRABNERS LLP, TAKES A LOOK AT SOME OF THE TAX CHANGES ENACTED BY THE LAST BUDGET, THOSE ON THE HORIZON FOR 2025 AND SPECIFICALLY, HOW THEY WOULD AFFECT AN OWNER LOOKING TO SELL THEIR BUSINESS.

As anticipated, the Autumn Budget saw an increase in capital gains tax (CGT) rates, being the tax payable when an individual sells shares in a trading company.

Effective from 30th October 2024, the lower rate of CGT has been increased from 10% to 18% and the higher rate has been increased from 20% to 24%.

There had previously been commentary around CGT rates potentially being aligned with income tax rates, nearer the 40% mark, so whilst the CGT hike might come as an unpleasant shock to shareholders, there is also some relief across the market that the increases

were measured.

Whilst the increased tax bill at the end of a sale might dissuade some owners from selling their business, it is important to note that relief is still available for those who qualify (as detailed below).

BUSINESS ASSET DISPOSAL RELIEF

Unlike CGT which increased with immediate effect, business asset disposal relief (BADR) remains unchanged until 6 April 2025.

BADR is available to individuals selling shares provided for the two years prior to the date of sale that they; held at least

5% of the ordinary shares in the company, allowing them to exercise at least 5% of the voting rights; and held an entitlement to at least 5% of either: distributable profits and assets on any winding up of the business; or the proceeds of sale if the company were sold.

Selling shareholders who qualify for BADR currently pay a lower rate of 10% on the first £1M of gains made on the sale of their shares and that £1M represents a lifetime limit per individual which can be split over multiple share sales, including in different businesses, provided the conditions are met on each occasion. However, for disposals made on or after 6 April 2025 the rate of CGT payable

when an individual qualifies for BADR will increase to 14% and will increase again to 18% for disposals made on or after 6 April 2026.

The fact that BADR is still available, and that rates are increasing incrementally, may provide some peace of mind for prospective sellers.

However, it is important for any sellers considering an exit in the short to medium term to plan ahead, ideally looking to time any disposal such that they maximise reliefs available.

EMPLOYEE OWNERSHIP TRUSTS

Whilst a number of UK breweries already

which is established for the benefit of all the employees of the business. This is a form of indirect ownership, meaning the employees don’t actually hold shares in their own names.

As the majority shareholder, the trustee has a responsibility to ensure that the business is supportive of a culture of employee ownership.

However, the board of directors of the trading company retains responsibility for the day-to-day running of the business. The business owners will achieve a market-value exit from the business, in the same way as if a trade sale had been undertaken, but significantly there will be no CGT payable on the disposal, so this remains the pinnacle of tax efficiency in

changes specific to breweries and other businesses with licenced premises. Off-trade alcohol duty was kept in line with RPI inflation and Draught Relief was increased by 1.7% which will hopefully help narrow the gap in price between alcohol purchased in pubs, bars and taprooms and alcohol purchased in supermarkets.

Named after the goddess of fruit abundance, LalBrew Pomona™ is the yeast for modern, hop-forward beers. This new hybrid brings you distinctive peach, citrus and tropical fruit avors, controlled haze, and robust fermentation performance.

Now available in 500g packs 11g sachets coming soon

HOW TO BOOST EFFICIENCY AND WORKER SAFETY

ENSURING

SAFETY IN THE BREWING INDUSTRY SHOULD ALWAYS BE A TOP PRIORITY. THE SIGNIFICANCE OF SAFEGUARDING WORKERS WHILE MAINTAINING OPERATIONAL EFFICIENCY CANNOT BE OVERSTATED. HERE’S SOME WAYS YOU CAN ACHIEVE THAT IN YOUR OWN BREWERY FROM BECCA DODDS OF DRAEGER SAFETY UK.

Brewing facilities often contain hazardous gases such as carbon dioxide (CO2), chlorine (Cl) and ammonia (NH3), which pose significant health risks to workers. Thankfully, these risks can be significantly reduced through effective and reliable gas monitoring and detection, a crucial aspect of health and safety for every brewery.

Even though advancements in technology have simplified gas monitoring and detection processes, they remain complex.

Managing gas detection at an individual level is challenging due to factors like evolving industry regulations, gas exposure limits, and the need to manage diverse teams using gas detection equipment across large or remote sites. Simple errors, such as improperly calibrated equipment or incomplete bump testing, can lead to serious safety incidents. Therefore, these essential safety assets are only truly effective when properly managed.

THE CRITICAL ROLE OF ASSET MANAGEMENT

Effective asset management entails more than just ensuring that all gas detection equipment is operational and providing accurate data to meet regulatory standards.

It also involves making sure that every gas detection device in your inventory receives essential firmware updates and that calibration data is recorded and uploaded to your monitoring and recording system each time a device is docked.

This thorough management helps protect every team member in potentially hazardous environments.

Significant technological advancements in gas detection device management have addressed many of these challenges, benefiting users and

providing peace of mind to those responsible for corporate health and safety.

Smart asset management systems utilise advanced docking technology. These systems automatically log records and upload comprehensive data captured by each device, including alarm STEL (Short term exposure limits) and TWA (Time weighted average), testing status, calibration history, sensor vitality and any alarms triggered during use.

Multiple pieces of equipment can be updated simultaneously with necessary updates or settings configured automatically while devices are docked, ensuring that each device is fully up-todate and compliant for its next use.

COMPREHENSIVE DATA MANAGEMENT

Data is increasingly recognised as a vital company asset. Successful enterprises are data-driven, making connections between disparate items of information and applying smart analytics to predict and anticipate events.

Draeger’s smart safety approach to managing assets via cloud solutions and other smart tools provides data-based support across a wide range of industrial processes, resulting in tangible benefits. This holistic approach combines safety-related software applications and connected safety devices, offering deeper insights for better and informed decision-making in asset management. The main benefits include increased efficiency, improved risk management, and enhanced profitability, all supported by reliable and transparent equipment data workflow management and data analytics.

Smart asset management systems provide vital device information to users and managers, sending automatic pushnotifications if a device requires testing or calibration.

These systems can also predict maintenance needs, such as replacement sensors and calibration gas bottles. Each device generates a full operational report upon docking, detailing the device and station status. Additionally, historical data for each device is stored in the cloud in compliance with GDPR, making reports easily searchable and shareable via automated email reports. This feature significantly reduces the amount of paper previously needed to maintain printed test certificates, aiding in your business’s environmental and sustainability efforts.

THE IMPORTANCE OF MONITORING SYSTEMS

Monitoring systems are crucial for ensuring that gas detection equipment operates effectively and safely. Real-time monitoring provides immediate feedback on gas levels, helping to prevent potential hazards before they escalate. This proactive approach enhances

Data is increasingly recognised as a vital company asset,” Becca Dodds, Draeger Safety UK

worker safety by ensuring that any deviations from normal operating conditions are detected and addressed promptly.

Monitoring systems also support compliance with regulatory standards by maintaining accurate records of gas levels and equipment performance. These systems enable breweries to demonstrate their commitment to safety

and regulatory compliance during inspections and audits. Additionally, the data collected through monitoring systems can be analysed to identify trends and areas for improvement, further enhancing safety and efficiency. Effective asset management enhances safety and compliance in gas detection and monitoring, reduces downtime through automatic device updates, and provides peace of mind with comprehensive data reporting and storage.

This approach helps create a safer working environment in brewing industry settings where hazardous gases are present.

A NEW HOME FOR BREWING TECHNOLOGY

AS A MANUFACTURER KNOWN FOR ITS LONG-STANDING WORK IN THE BEER SECTOR, KRONES’ BREWING EQUIPMENT TECHNOLOGY HAS NOW FOUND A NEW HOME IN ANOTHER INDUSTRY.

Last autumn, the Krones Group debuted a proprietary bioreactor for biomass fermentation. It is suitable for the biomanufacture of cells based on precision fermentation or cell cultivation.

The bioreactor is a system solution developed by Steinecker for the field of alternative food processing that makes it possible to manufacture new food products like alternative proteins for meat substitutes, and whey and egg proteins.

The development team used Steinecker’s knowledge of and technology for fermenting beer, combined it with Krones’ aseptic expertise, and adapted it to accomplish the cell-based manufacturing of new food products.

The bioreactor’s heart is a circulation system that has already given years of successful service in brewing applications.

“When Krones started to consider embarking on the path towards alternative food processing and precision fermentation, I knew one thing for sure: Nothing could be better suited for these production processes than the technology we’d developed for poseidon, which is already firmly established in the brewing sector.

“That is because basically we also work with cells here, but for beer it’s yeasts,” says Alexander Scheidel, Head of Alternative Food Processing at Steinecker.

He adds: “Still the idea as such is not enough on its own. You need openminded, forward-thinking partners, too, who are prepared to invest in such a technology and to accompany you along that road.” And Steinecker found that partner – the Swiss start-up Food Brewer.

Both companies recently signed a cooperation agreement in order to exploit synergies for their R&D work and market entry plans. They have joined forces to test various applications, and also make the technology available to other companies for experimentation with their own recipes.

“We at Krones and Steinecker hope that this cooperation will enable us to put poseidon through its paces in regard to alternative food processing and thus validate it.

“To make sure the test results obtained are as broadly based as possible, the cooperation agreement includes a clause to the effect that Food Brewer can also use the bioreactor as a pilot system

for experiments carried out for other customers,” explains Maike Fischer, Sales Food and Beverage at Krones.

“The Krones Group is one of the world’s leading companies in precisely the field that is of vital importance for us and our future success: in machinery and plant manufacture with in-depth expertise in handling liquids and liquid nutrients,” adds Christian Schaub, co-founder of Food Brewer and its CEO.

“We are thoroughly convinced of the salient advantages offered by this technology with the circulation system –and our vision is to also win over all other new-food producers.

The poseidon fermentation system, a tried-and-tested process used in brewing technology, was the basis for developing the Steinecker bioreactor.

“Instead of an agitator, the bioreactor features a circulation system equipped with aseptic valve technology from Evoguard and a low-shear aseptic pump from Ampco Pumps.

It is installed in a sterile tank with familiar steam and/or condensate barriers and used for cell cultivation or for fermentation.

The system is particularly well suited for producers wanting to operate on a large scale: That is because, for tanks larger than 25,000 litres especially, it is far easier and more cost-effective to integrate a circulation system than an agitator.

Food Brewer is a new-food start-up from Switzerland based in Horgen near Zurich. The company uses fermentation concepts from the brewing industry to make plant-based foods and food ingredients on a sustainable basis. It cultivates natural plant cells, such as coffee and cocoa, and uses them to manufacture cocoa and coffee powder for the food industry, thus offering consumers a sustainable alternative to conventional products.

Instead of an agitator, the bioreactor features a circulation system equipped with aseptic valve technology, Christian Schaub

BREWERS INTELLIGENCE

THE YEAST REPORT

WITH A HIGH SPECIFICATION DRIED YEAST, RE-PITCHING BECOMES POSSIBILE, BRINGING WITH IT THE POTENTIAL FOR SIGNIFICANT SAVINGS IN ANNUAL YEAST COSTS, EXPLAINS ANDREW PATERSON, TECHNICAL SALES MANAGER FOR THE UK, IRELAND AND SCANDINAVIA AT LALLEMAND BREWING.

Let’s face it, brewers these days are under the cosh. The combined pressures of high ingredient and energy prices, competition from global ‘craft’, a crowded independent market and high levels of inflation and interest have come together to present brewers with a perfect storm.

The SIBA UK Brewery Tracker shows a net loss of 94 breweries so far this year, and the recent budget shows no signs of easing the pressure (apart from cutting duty by one penny a pint).

The strap line ‘made with the highest quality ingredients’ is ubiquitous across the independent UK brewing sector, but in a high pressure environment money inevitably talks, and quality can begin to slide with brewers replacing the highest quality ingredients, with ones actually representing the lowest cost.

The lowest cost and the highest quality rarely go hand in hand, and brewers taking this route ought to consider whether or not they would be happy to sell the lowest cost beer.

For the independent brewing sector to thrive, quality really does have to be at the forefront of what we do.

Global brewers may create less exciting products than those in the independent sector, but their levels of quality are genuinely very high.

If craft brewers don’t maintain high levels of quality, what is to stop drinkers looking elsewhere. After all, who wants to drink exciting, but low quality beer?

Yeast has certainly not been immune to the cost cutting measures we have seen of late. Recent years have seen the introduction of many low cost, white label brands selling yeast at fractions of the price of established producers. Lallemand is a family owned biotechnology company which has been making yeast in its own plants since 1923.

Continuous improvement, and R&D are key elements of the Lallemand global strategy, which gives us great insight into the effort that goes into creating high quality dried yeast, suitable for use in the brewing industry; it is not easy.

For brewing, the required specifications go far beyond those needed for the production of yeast created for our baking, distilling and wine businesses, and is the reason that we have designated our yeast plant in Vienna as the sole production site for most brewing yeast within the Lallemand Group. This plant is isolated from strains of Saccharomyces cerevisiae (var diastaticus), and is capable of hitting industry leading specifications for dried yeast. By contrast, most white label yeast is produced factories catering to many different sectors, such as baking, without the same attention to detail employed.

For re-pitching to be successful, quality is imperative, Andrew Paterson

The consequence of the great efforts Lallemand go to create high specification dried yeast is that we can offer brewers a solution to their cost pressures, while not having to compromise on quality. While hardly a revolutionary practice, with a high specification dried yeast, re-pitching becomes a possibility, and with it comes the potential for significant savings in annual yeast cost.

This could reach into the tens of thousands for a larger craft brewery which doesn’t already re-pitch their yeast.

For re-pitching to be successful quality is imperative, without it, any contaminant will exponentially increase during each subsequent fermentation leading to atypical fermentation, flocculation and flavour changes. Lallemand active dried yeast meets this high specification for reuse.

Recently, Lallemand have been running courses in the UK, Sweden, Estonia and Spain where our qualified technical support team have been teaching brewers how to implement yeast repitching in the brewery. This course has focussed on the fundamentals of yeast cell biology before moving on to a detailed discussion of yeast counting and staining using a microscope and haemocytometer.

A cost justification for the procurement of laboratory equipment was also provided. Following the theoretical element of the course, we ran a practical workshop demonstrating to brewers how to use a microscope to count cells, and how to utilise that knowledge to pitch the correct quantity of yeast into their fermentations.

In many respects, these actions are among the first principles of brewing, and are standard practice at the larger or family brewers.

Smaller brewers however, often do not have the resources or qualified people with this knowledge in house.

Part of the Lallemand offering is that we do have these, and as well as holding courses, our technical support team are more than happy to visit customers to help them implement these systems within their breweries. Our tagline is ‘We Brew With You’ for a reason.

With tough times come tough choices. As a business you could choose to cut costs by moving away from suppliers of quality ingredients and expose yourself to the increased level of risk that comes with choosing a budget supplier. Alternatively, you could invest in raw materials, people and training, and allow these people to use their new found skills to identify opportunities to increase efficiency, reduce costs and drive quality across your business.

The lowest cost and the highest quality rarely go hand in hand, Andrew Paterson

BREWERS INTELLIGENCE

THE HOP REPORT

IN TODAY’S BEVERAGE AND BREWING INDUSTRY, DIGITALIZATION, INNOVATION, AND SUSTAINABILITY ARE KEY DRIVERS OF CHANGE. YET, PERHAPS EVEN MORE CRITICAL IS THE PURSUIT OF EFFICIENCY— USING VALUABLE RAW MATERIALS AS EFFECTIVELY AND SPARINGLY AS POSSIBLE. FOR BREWERIES OF ALL SIZES, THIS FOCUS IS PARAMOUNT, EXPLAINS MARKUS ERNST, TECHNICAL MANAGER OF BREWING SOLUTIONS AT BARTHHAAS.

While highly efficient hop products have been used for decades to impart bitterness, since the 1990s there’s been a growing emphasis on infusing beers with as much hop aroma and flavour as possible.

The rise of styles such as hazy pales and juicy IPAs has led to dramatic increases in hop quantities used.

Hop dosages of up to 5 kg per hectolitre are now quite common. Even as the craft beer industry trends toward less hopdriven beers like lagers, heavily hopped brews remain a powerful way to stand out and build a diverse portfolio.

Dry hopping technology also offers an opportunity to bring the quality and taste of non-alcoholic beers closer to their regular counterparts, keeping all of your customers happy.

However, along with these advantages come challenges that brewers know all too well. Tests with pellets have shown that 1 kg of hop pellets can absorb up to 14 litres of beer. In some beer styles using three or more kilograms of hops per hectolitre, up to 50% of the “finished”—and already dry-hopped— beer is lost.

While enriched hop pellets like Lupomax can reduce beer losses, the fundamental problem of dosing and removing spent hops remains.

Sooner or later, every brewer who uses dry hopping methods has to grapple with issues like yield and costs.

This is where Spectrum offers significant advantages and flexibility compared to conventional hop products. There are, of course, a number of liquid hop products on the market. Where Spectrum stands out is in offering the efficiency you need while providing all the flavour, aroma, and other valuable components you expect from hop pellets.

REDUCING BEER LOSSES AND CAPITAL INVESTMENT

When static dry hopping — dosing loose or bagged hop pellets without any equipment — reaches its technical limits, brewers often consider investing in modern, fully automated dosing systems with hop retention. This is an expensive process.

Equipment for producing hop slurries — mixtures of hops and beer (or deaerated water) — is significantly cheaper, but with these systems, all the hop particles are flushed into the tank.

The plant particles introduced must then be separated using centrifuges after dry hopping, or tanks must be emptied above the hop/beer phase via secondary valves, leading to high beer losses. This occurs when dried hop particles come into contact with beer, swell, and then fall apart.

Spectrum is naturally 100% dispersible, so it doesn’t create hop waste that needs to be removed by any of these methods. This means you spend less time and effort removing spent hop material, lose less beer during production, and are less likely to need expensive equipment to manage hop material.

Most hop aroma components are more or less insoluble in cold water without any further treatment, so many products are intended for use in the hot area of the brewing process to increase solubility. Therefore, it is difficult to dissolve aroma components without using a nonhop solvent, which isn’t popular in the brewing industry. Spectrum is produced uniquely, making all aroma and flavour components dispersible in cold water without any carrier or solvent.

Our studies have shown that Spectrum can significantly reduce production times by allowing full natural flavour to develop more quickly.

Customers have reported savings of over a week when producing heavily hopped beers.

These gains are particularly noticeable when adding hops in the cold section of the brewing process.

Another standout feature of Spectrum is that, unlike other hop products like pellets, it has no negative effect on yeast performance during fermentation. This means you can harvest and reuse the yeast.

Although traces of bitter acids from dry hopping are transferred to the harvested yeast, the absence of insoluble plant particles means the yeast can be reused — even if the beer is hopped with Spectrum during primary fermentation. Consequently, using Spectrum offers great potential for increasing hop aroma intensity through biotransformation of hop aroma components into more fruity notes and releasing aromas from precursors.

NO HOP CREEP

Tests have shown that Spectrum does not produce “hop creep.” Hop creep occurs when hop enzymes — especially

beta-amylase — break down nonfermentable sugars in the residual extract, potentially triggering a new fermentation in the presence of yeast. This can lead to an increase in diacetyl content, exceeding the taste threshold. Additionally, the alcohol content can increase significantly, which can lead to non-compliance with legal requirements, particularly in non-alcoholic beers. With Spectrum, these enzymes are inactivated to ensure this process cannot occur as a result of its use.

To demonstrate the positive effects of using Spectrum alongside other liquid hop products from BarthHaas, we’ve collaborated on projects showcasing the benefits of these innovative products.

One such project was the conversion of the Hoptopod recipe from Dogma Brewery in Serbia.

Hoptopod is the brewery’s best-known beer and top seller in the Balkan region — a West Coast-style IPA that’s been in their portfolio for a long time. The original recipe uses 100% T90 pellets.

The goal of our collaboration was to completely replace the hop pellets with liquid hop products while retaining the original flavour.

The resulting beer, named MetaHoptopod, clearly shows that efficiency can be significantly increased while still delivering full natural hop flavour.

For the data collection, 40 hL batches of both Hoptopod and Meta-Hoptopod were brewed. All relevant parameters, such as brew volume, bottling volume, and losses, were documented.

Thanks to the use of liquid hop products, beer production and bottling volume increased by over 10%.

Beer losses were drastically reduced to just 3% of the cast-out quantity, and a time saving of around 25% was achieved from mashing to bottling.

BREWERS INTELLIGENCE

THE GRAIN REPORT

FOR ROBIN

APPEL, MANAGING DIRECTOR OF WARMINSTER MALTINGS,

THIS YEAR’S WEATHER PATTERN HAS RAISED SOME CONCERNS. AND WITH CHANGING WEATHER PATTERNS COME POTENTIAL CHANGES IN THE MARKET, TOO.

Let’s face it, brewers these days are under the cosh. The combined pressures of high ingredient and energy prices, competition from global ‘craft’, a crowded independent market and high levels of inflation and interest have come together to present brewers with a perfect storm.

Harvest 2024 has been hailed as the second worst harvest on record, and the worst harvest since the 1980’s. (The latter probably relates to 1984, when much of the English cereal crop was completely flattened to the ground by exceptional storms that crossed the country a couple of weeks ahead of harvest).

This years poor performance is all about crop yields that were never there in the first place, so another serious shortfall, but we are mostly talking about wheat. Again we can blame the rain, but not an individual storm. Instead, 12 months of persistent precipitations.

As far as I am concerned, it started raining last October (2023), and has not stopped since, and the guys at the Met Office are now repeating as much. So, not surprisingly, plantings of Winter barley - sown end of Sept/early Oct. - were reduced. I do not think this has had any real detrimental impact on the brewing industry.

Coincidentally, at the same time we saw a ‘correction’ to the demand for Maris Otter barley (Autumn sown), due to a downturn in demand for ‘Otter malt in North America.

Instead, the figures suggest that any Winter barley not planted, was turned over to Spring barley. Winter barley production across England is down 700,000 tonnes in 2024 (compared to 2023),

Spring barley up 900,000 tonnes. Across Scotland it has been a similar story, the Winter crop down 7%, the Spring crop up 4%.

But this Spring outcome from English farms was a close run thing! For example, the perfect ‘window’ for planting Spring barley in the south of England is February 15th to March 15th.

But this was never possible, this year, with the rain constantly getting in the way. Instead, for many farmers, lSpring sowing never really got going until the end of April.

Even then, seed went into less than perfect seedbeds, and farmers prayed for the rains to return. Come May, the rains did return, and the barley crops eventually established well despite being more than a month behind schedule. The month of June was also kind to the barley crop, short periods of sunshine

The total English barley crop in 2024 is estimated to be a little short of 5 million tonnes, with Scotland contributing a further 2 million tonnes, Robin Appel

(interspersed with more rain), but no heatwaves to stunt leaf and stem development.

The Winter barleys made it to harvest almost on schedule, mid to third week of July, but the early samples were not as bold as expected, due to lack of sun. But later harvested crops did improve, to being very acceptable.

Grain nitrogen content was a ‘stand out’ feature, being at the lower end of the preferred range (1.40 - 1.65%), but with much of the Winter variety Craft being even lower still, rendering a lot of it unsuitable for brewing.

The Spring barleys remained lucky, the continued unsettled weather allowing for an extended growing season stretching the harvest date to the third week of August.

All the wet has probably contributed to the boldness of the grain, and, again, low grain nitrogen, albeit mostly well within the preferred range (1.40 - 1.65%).

The total English barley crop in 2024 is estimated to be a little short of 5 million tonnes, with Scotland contributing a further 2 million tonnes (1.7 million tonnes of Spring barley).

The U.K. malting industry as a whole requires just 2 million tonnes from the total crop of 7 million tonnes.

So there is no real shortage of barley, the malting market just has to pick it’s way through the available crop, seeking out bold samples of the right variety, with an acceptable nitrogen content, plenty of germinative capacity, and germinative energy.

But this year’s weather pattern has raised some concerns, and precipitated speculation that perhaps, after all, we may have misunderstood the impact of climate change on our British Isles. Ten to fifteen years ago, all the talk was the promise of something akin to a Mediterranean climate, and all across the south of England, once prime malting barley ground was quickly turned over to vineyards, including some famous

French names determined to establish their own domains here.

Now, the suggestion is that perhaps our famous Maritime Climate is instead destined to become more wet, even more Maritime you might say. So how will that impact U.K. cereal production?

Well, that will not suit the wheat crop. Wheat prefers weather more akin to a Continental Climate - long sunshine hours and fierce heat in the summer. Barley, on the other hand, belongs to a Maritime Climate, and as we have seen this year, could continue to thrive within our shores.

But barley cannot attain the same sort of crop yields that wheat can, so without wheat the overhead costs of cereal (barley) production will likely escalate. So, when the farmer’s cereal crop of choice becomes Winter barley or Spring barley, the demand for malt will almost certainly need to be a bit stronger than it is today. I am not talking about volume, I am talking about value!

BREWERS INTELLIGENCE

THE SALES REPORT

AS THE GLOBAL BREWING INDUSTRY CONTINUES TO EVOLVE AND TRANSFORM, ONE CONSTANT IN RECENT YEARS IS THE ONGOING GROWTH IN THE FIELD OF NO- AND LOWALCOHOL BEERS. IT’S

A TREND THAT LOOKS TO CONTINUE IN 2025, TOO.

Around 120 million pints of no and low-alcohol beers were consumed in the UK in 2023. That’s the headline figure released by the BBPA in the run-up to Christmas. A figure they also anticipated could swell by a significant 20 million more by the end of this year.

In short, there is and remains a growth opportunity for those looking to enter to broaden their presence in this space.

The data shows that pubs’ sales of no and low alcohol in December 2023 amounted to 12% of all sales for that year alone, up from 11% in 2022. With the industry serving up more options and sales thriving, the association explains, it means that the pub is even more inclusive and welcoming than ever before this festive season.

With no and low options growing in popularity, it is important that the Government takes meaningful steps over the coming months to address the disparity in UK descriptors compared to other markets.

The trade association is calling on the Government to align existing no and low thresholds with that of other nations to help drive sales and boost the economy.

Emma McClarkin, CEO of the BBPA, explains: “Whether someone is choosing moderation, keeping pace with many Christmas festivities, or just doesn’t drink alcohol, these sales show brewers and pubs are catering to all.

“With the popularity of no and low increasing, we stand ready to support the Government in taking the necessary steps to align our no and low alcohol descriptors with other markets.

“This important move would allow the category to continue to flourish, benefit the consumer, and allow the pub to continue being a home away from home.”

In its latest report, the BBPA also says that the industry has adapted to changing habits, highlighting that more than 425,000 bulk barrels of no and low alcoholic beer, equivalent to 120 million pints, sold in 2023. This is up 14% on 2022, when more than 370,000 bulk barrels were sold.

In the UK the existing threshold for ‘alcohol free’ is 0.05% ABV, whereas many other nations define alcohol free as 0.5% ABV. Aligning the thresholds will provide a level of fairness for UK brewers and will help to contribute towards the Government’s commitment to drive growth which will boost the UK economy.

Taking this step will raise awareness of the no and low options, support innovation, and provide even greater choice to consumers, the BBPA says.

Luke Boase, founder of leading nonalcoholic brewer Lucky Saint, adds: “There is an exciting opportunity for the Government to support consumers in understanding no and low drinks, and

that will create a hugely positive impact on the health of the nation.

“Clear descriptors that align with other markets will help unlock availability, raise awareness and drive consumption of alcohol-free drinks across the country.

“We welcome the Government’s support for the no and low category to help realise its potential”

The no and low category continues to grow at a rapid rate year-on-year with 86% of pubs now serving a no and low option, and 8% serving it on draught, up from just 2% in 2019.

This is compared to 77.8% and 1.7% respectively in 2019.

From a public health perspective there is clear and robust evidence that no and low alcohol drinks are effective in supporting those seeking to moderate or reduce their alcohol consumption.

And across the Atlantic, at the time of going to print, the Brewers Association has just released its 2024 Year in Beer.

With the growing demand for mindful drinking, non-alcohol beer sales soared (scan dollars up 30%+ year-over-year from January through October) as brewers refined their techniques to deliver flavour-packed options, they add.

The team at Pillars Brewery: Walthamstow, London. 2024

THE UK IS BLESSED WITH A NUMBER OF EXCELLENT BREWERIES PRODUCING SUPERB LAGERS. SINCE 2016 PILLARS BREWERY IN LONDON HAS BEEN DOING JUST THAT. HERE, CO-FOUNDER GAVIN

LITTON AND HEAD OF SALES PETER KENNELLY OUTLINE THEIR COMMITMENT, ABOVE

ALL ELSE, TO QUALITY.

Being a lager brewery is challenging, very challenging. You can call it cliché, I suppose, but we believe quality is always going to win. We might not be the cheapest lager, and I don’t ever want us to be, because the quality is there.”

Peter Kennelly is in bullish form. And the head of sales at Walthamstow-based Pillars Brewery has every right to be. In the challenging market he identifies, the London brewery continues to grow and, as he says, that’s down to the quality of the liquid. Some 34 awards for their beers in the last few years help back up that claim, too.

At the end of 2021, the seasoned sales veteran, though he’d loathe such an accolade, left the revered Berkshirebased Siren Craft Brew to join Pillars and bring his wealth of expertise to help elevate and spread their lager cause.

“I was really excited to see what the team here were doing. That’s with the beer, the branding, the lot,” he recalls. “Being part of a brewery that solely produces lager is not without its challenges but the absolute priority is, and remains, the consistency and quality of the beer.”

He adds: “I hope it doesn’t sound like I’m being disingenuous but it really is the quality of the product. And thanks to that, in 2024 alone, we’ve seen a huge increase in the number of inbound enquiries coming in from customers in Brighton, Herefordshire, Manchester, Leeds and beyond.

“They are all asking how they can get our beer and, you can imagine, to see that demand from across the country is very humbling and shows we are doing something right.

“And from a personal point, knowing you can have an influence on a business is a big reason why anyone wants to wake up on a Monday morning and do their job. Luckily at Pillars we have a great team, great support and a great product that I’m proud to sell.”

Joining Pillars in December 2021, Kennelly is part of a team that includes the brewery’s four founders: Gavin Litton,

Lager is noncyclical so we protect ourselves from periods of hype and downturn,” Gavin Litton, Pillars

Eamonn Razaq, Omar Razaq, and Samie Razaq. Other members of the team include head brewer Marius Matulevicius, who joined from Beavertown in June 2021, marketing manager Kayleigh Bell, Danielle Chivers, Braden Fletcher, José Silva and Rachel Perry.

But let’s rewind, and before Pillars came to be, Litton was studying for this Computer Science BSc at the University of Sheffield. Upon graduating he would join Deutsche Bank’s graduate scheme. Initially starting in technology he’d transition into the Investment Banking Division, focusing on Tech, Media and Telecoms Mergers and Acquisitions.

And after several years he made the move to a private equity-backed business to join a client he had worked with at Deutsche Bank. Here, he worked directly with the management team on projects designed to grow the business.

But for someone that had wanted to start their own business since they were 13, it wasn’t long before the opportunity arose to leave the firm and start out elsewhere.

“I was friends with Omar since University, and along with his brothers Eamonn and Samie, we would go on to start Pillars. And the intention was to build a lagerfocused brewery. “Why? It’s a huge part of the market, with lager accounting for about 80% of all pints sold in the UK. It’s also non-cyclical so we protect ourselves from periods of hype and downturn.”

As a self-funded business, they would train as brewers with Litton taking on the position of head brewer for the first three years. Running the taproom on the weekends would mean, as is a familiar story, the brewery was a seven day a week calling for a good few years. “We learned a lot in that period,” he smiles.

A significant focus of the team’s funding was committed to securing the brewery’s traditional Bavarian-style brewhouse, complete with its own lauter tun. Because, as Kennelly said earlier, quality was always at the forefront of production.

The brew team also tailor the water profile for each brew using their onsite water treatment plant and complete the process with a minimum of four weeks of cold conditioning.

Litton is also keen to point out that the brewery’s commitment to producing Bavarian-style lager in the UK has environmental benefits, too. “From early on, we set out to offer

Founded in 2016, Pillars Brewery has become a leading name in the world of lager

Bavarian-quality lager in London but without the negative CO2 impact of having to import it from Bavaria or the Czech Republic,” he explains.

“Our goal is to bring UK quality up to the standards of Bavaria, and I think we’re getting there. All without the impact that importing has on the environment.

“The cost of delivering one keg from Bavaria is the same as driving a car for 35 miles here. We’re focused on changing the narrative of UK lager,” adds Litton.

And in doing so, Pillars are one of number of excellent UK breweries producing equally great lagers and helping change that narrative.

“It’s amazing,” says Kennelly. “We have customers that don’t want to work with the big macros and instead choose to showcase a number of independent UK lagers on tap. So when we see our beers alongside brilliant breweries like Lost and Grounded Brewers, Utopian, Braybrooke and Orbit is a great feeling.”

He adds: “It’s satisfying because I feel that the lager category was the slowest to grow alongside the UK craft beer scene. It was almost something of an ugly duckling at a time where Double IPAs and Imperial Stouts would dominate.

“But things have come full circle and the amount of breweries now making lager is a testament to the demand from the consumer and the increased quality we have here in the UK.”

And as Pillars Brewery approaches its 10th anniversary milestone, co-founder Litton remains vindicated by the team’s decision to their beloved liquid.

“As Peter says, we’ve found that the UK pub scene is getting increasingly warm to putting a UK lager on tap. And they can exist alongside some European imports and macros, too.

“The speciality lager market remains in growth and we continue to see an increase in demand. Ultimately, we’re just really happy to be part of that conversation.”

PILLARS BREWERY - BEER SNAPSHOT

Pillars Helles

Style: Helles

ABV: 4.0%

ABV: 3.5%

Style: Session IPL

ABV: 4.5%

ABV: 4.8%

Pillars Cold Porter

Style: Porter

ABV: 4.4%

Pillars Icebock

Style: Eisbock

ABV: 8.0%

Pillars Pilsner

Style: Pilsner

Pillars Haus

Style: Session Lager

Pillars Original Pale

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HOW INDEPENDENT BREWERIES SHAPE MODERN BRITAIN

INDEPENDENT BREWERIES ARE FAR MORE THAN THE BEER THEY PRODUCE. THEY ARE ABOUT COMMUNITY, CREATIVITY, AND A CELEBRATION OF LOCAL IDENTITY. HERE, WITH HELP OF TEAM AT DORKING BREWERY, WE EXPLAIN WHY.

Over the years, the UK has witnessed a decline in traditional pubs. With roughly 300 pub closures in the first half of 2023 alone, there’s no better time to get out of the house and support your local, especially after the brutal throes of the COVID-19 pandemic.

However, amidst this narrative is a sign of earnest hope, with the Society of Independent Brewers (SIBA) reporting a 14% rise in beer production, highlighting independent breweries’ growing influence and market in modern Britain.

This shift represents much more than just a change in where we enjoy a beer. Instead, it highlights a cultural evolution, with local breweries leading the charge. They are not simply filling a void left by vanishing pubs but actively reshaping our relationship with beer and building a new culture for communities nationwide.

Independent local breweries, like Dorking Brewery, are not just responding to this

shift; they are actively shaping it. They are redefining what a pub can be, offering unique experiences and a diverse range of handcrafted beers that cater to a more sophisticated palate.

THE PUB CULTURE

Independent breweries are at the forefront of pub evolution. They are proving that pubs can thrive by offering something distinctive.

Taprooms, brewery tours, and beer festivals provide exciting alternatives to the traditional pub experience. These breweries create spaces where beer enthusiasts can explore new flavours, try new beers, and connect with the passionate people behind the pints. One example of this trend is Dorking Brewery’s acquiring The Old Horse pub in Dorking. By offering their own range of craft beers in a pub setting, they provide a unique experience that challenges the dominance of chain-owned pubs with standardised offerings.

This model allows Dorking Brewery to showcase their creativity and directly connect with their customers, fostering a loyal following and a thriving local business.

Commenting on this, Neel Singh, Managing Director at Dorking Brewery, said, “We believe in bringing the brewery to the people.

“Whether through our taproom, community events, or our range of beers at one of our three pubs, we’re creating spaces where people can connect with the craft and enjoy a truly local experience. This direct approach is proving incredibly effective, creating a community that allows us to share our passion for great beer with a local audience.”

BRINGING PEOPLE TOGETHER

Perhaps most importantly, local breweries are fostering a renewed sense of community. They provide spaces where people can gather, connect, and share their passion for good beer. In a world increasingly dominated by digital interactions, these breweries offer a

welcome opportunity for genuine human connection.

The decline of traditional pubs is undoubtedly a loss for British culture. However, the rise of independent breweries offers a refreshing and exciting alternative that shows great optimism for the industry.

Ultimately, independent breweries are not just about beer; they are about community, creativity, and a celebration of local identity. As they continue to innovate and grow, they are shaping a new chapter in the story of British beer that promises to be even more exciting and flavourful.

CREATE A WINNER

REBRANDING A BREWERY ISN’T JUST ABOUT A FANCY NEW LOGO, IT’S ABOUT DIGGING INTO WHAT MAKES IT TRULY STAND OUT. TIM WEAVER OF MARKETING AGENCY THE BRAND WEAVER EXPLAINS HOW VALE BREWERY’S REBRAND WON THEM THE BRANDING OF THE YEAR AWARD AT THE BRWERS CHOICE AWARDS.

We kicked things off by really getting under the skin of Vale. This wasn’t about buzzwords like “community” or “quality” but about finding what made Vale special. Was it their rich history? The people behind the scenes?

Or the local culture that’s been brewing with them since 1995? Uncovering those hidden ingredients, like a master recipe, helped us discover what set them apart from other breweries.

We also took a hard look at where they stood in the market against their rivals. Understanding their positioning was key to helping them stand out in a competitive space.

KNOW YOUR AUDIENCE INSIDE OUT

Next, we had to know who Vale’s audience really was. We didn’t settle for surface-level descriptions—we built detailed personas that reflected real people. Whether it was the hardcore beer enthusiast or the casual pub-goer, we wanted to know exactly why they chose Vale over the next brewery. By understanding their audience’s motivations, preferences, and habits, we could tailor messaging that spoke directly to their needs and desires. This helped create a connection that felt personal, not generic.

DEFINING THE BRAND CORE

Every great brand needs a strong core. For Vale, we defined their purpose, mission, vision, and values—all key to shaping their decisions. But the real game-changer was their purpose. We call it their North Star, guiding every move they made. When Vale was faced with choices, they could look to that purpose and know if it aligned. This clarity helped them avoid shiny distractions and stick to what truly mattered, ensuring their brand stayed on track.

A VOICE THAT STANDS OUT

Let’s face it—too many breweries end up sounding the same. We made sure Vale didn’t fall into that trap. Their voice needed to reflect the personality of the brand—fun, approachable, and friendly. We crafted a tone of voice that was unique and memorable, helping Vale connect with their audience in a way that felt genuine.

This wasn’t bland, one-size-fits-all messaging. We made sure Vale’s voice had real character, the kind that people could recognise, even without seeing the logo.

BRING THE BRAND TO LIFE

With the brand core in place, it was time to get the word out. But this wasn’t about throwing a few posts on social media. We made sure every touchpoint— whether it was online, in-store, or at events—was consistent with the brand. Vale’s messaging didn’t just announce new beers; it spoke to the heart of what they were all about. Every campaign, every interaction, was designed to build a connection and deepen loyalty. When it came time to create visuals, we had a crystal-clear vision of what would resonate with their audience.

So, how did it all pay off? Besides winning Rebrand of the Year, Vale saw a 19% bump in buying customers, a 24% rise in beer club members, and a huge 135% increase in online orders.

The award was just the cherry on top— Vale’s rebrand transformed the way they connected with their customers.

Vale’s success wasn’t just luck—it was the result of a thoughtful, purposeful approach. With a clear understanding of their brand, a distinct voice, and deep customer insight, they created something that genuinely connected.

Any brewery can follow this path and craft a brand that doesn’t just stand out, but forges lasting connections, all it takes is the commitment to get stuck in!

CREATING A SUSTAINABLE BREWERY

AS A RELATIVELY CHEAP, ABUNDANT AND INERT GAS, NITROGEN HAS MANY USES IN THE FOOD AND BEVERAGE SECTOR FOR PRESERVATION, PACKING AND TRANSPORTATION. A HYBRID APPROACH BETWEEN NITROGEN AND CO2 HAS ALSO SEEN BREWERIES DRASTICALLY REDUCE COSTS AND IMPROVE PROCESS EFFICIENCIES. HERE, CHART INDUSTRIES OUTLINE A NUMBER SOLUTIONS THAT REDUCE COST AND WASTE AND SIMULTANEOUSLY IMPROVE YOUR ENVIRONMENTAL FOOTPRINT.

Nitrogen dosing is used during the canning or bottling process and reduces the Total Package Oxygen (TPO) by displacing oxygen in the headspace and dissolved oxygen in the product. One part of liquid nitrogen warms and expands into 600 parts gaseous nitrogen pushing the oxygen out of the headspace before the container is closed. This process can be used in both bottles and cans and because of the volumetric effect is far more efficient than gaseous nitrogen purging.

The primary reason for liquid nitrogen dosing is preservation and shelf-life extension through nitrogen’s inert properties. However, the use of nitrogen over CO2 in certain beers has been a notable innovation as it provides a creamier, smoother mouthfeel compared to the prickly sensation of CO2.

These so called “Nitro Beers” also provide an aesthetic cascade of nitrogen bubbles in the glass when the beer is poured. The science behind this is that nitrogen in the headspace of a closed beer ensures that the CO2 stays dissolved and bubbles are unable to form.

However, when the can or bottle is opened nitrogen gas is released and the CO2 bubbles out of the beer creating the much sought after visual cascade effect. For in-can “Nitrogenation” craft brewers should package the low carbohydrate beer from the brite tank within 1.2-1.8 vol range and fill using an open-air or counter pressure filler, dose with nitrogen, seam, and store cold for 5 days.

The time needed for the nitrogen to dissolve into solution can be accelerated by increasing the amount of liquid exposed to the nitrogen molecules in the headspace over a shorter period of time. This can be done by simply shaking the can of pressurized beer dosed with liquid nitrogen for 2-5 minutes and will produce an equivalent solubility state as 5 days of cold storage.

A further benefit of liquid nitrogen dosing is a reduction in packaging materials. The trapped liquid nitrogen vaporizes craeting pressure that adds rigidity to the container meaning thinner container walls and hence less material.

CO2 RECOVERY AND RE-USE

Since 2016 CiCi® technology has been simultaneously eliminating emissions and reducing costs and supply chain volatility through a circular economy where carbon dioxide from the fermentation process is affordably captured, purified, liquefied and returned at >99.9% purity for re-use during carbonation.

In a three step process, gas is dried to remove moisture, scrubbed to remove volatile organic compounds (VOCs) and other impurities, and chilled below -34.7 °C to convert carbon dioxide gas to a liquid.

The CiCi range spans three models and is suitable for brew pubs with an annual production around 2K hL all the way to much larger operations producing >200K hL.

With a small footprint, the system can fit into existing spaces and begin recovering CO2 for re-use immediately after

installation.

Specially developed software controls gas processing for 24/7 unmanned operation with full system updates and carbon capture volumes available remotely in real time.

Pioneered and proven in the US, CiCi is now available across Europe with manufacturing in Germany and aftermarket support from 22 centres.

LIQUID CYLINDERS

In both dosing and carbon capture nitrogen and carbon dioxide are stored in liquid form in specially designed portable liquid gas cylinders or tanks. For economic storage of gases the volume has to be reduced through compression or liquefaction. The former typically results in banks of high pressure cylinders that have to be manually handled and are susceptible to running out.

Liquid cylinders are low pressure and hence much safer plus manual handling is eliminated, which is a further safety benefit.

Oftentimes liquid gas deliveries are triggered automatically through telemetry, which optimizes the ordering process and prevents cylinder run outs.

The main reason for liquid nitrogen dosing is preservation and shelf-life extension

USING NITROGEN AS A SUBSTITUTE

MANY BREWERIES NOW USE NITROGEN ALONGSIDE CARBON DIOXIDE. IN GERMANY, ONE SUCH BREWERY HAS RECOGNISED THE BENEFITS OF GENERATING THEIR OWN NITROGEN OVER RELYING ON LIQUID GAS SUPPLY AND EXCLUSIVELY USING CARBON DIOXIDE IN VARIOUS PROCESSES. HORST NOWOSAD, PROJECT ENGINEER AT OXYSYSTEMS EXPLAINS HOW THEY DID IT.

At the brewery Herbsthäuser, nitrogen is used in the beer tanks alongside carbon dioxide for pre-charging or for the KEG system.

At the beginning of 2024, Lanz Drucklufttechnik was commissioned to replace an old existing system with a new, more efficient nitrogen system from Oxysystems.

Lanz Drucklufttechnik from Pleinfeld and Oxysystems GmbH from Herrsching are partners of many breweries. Turnkey system solutions including installation, commissioning and maintenance are offered to breweries by Mr. Christian Lanz and his team.

An all-round “carefree package”

enables continuous and smooth brewery operation and reliable nitrogen production. The new installation also ensures that no expensive carbon dioxide has to be purchased in the future. After wort preparation in the brewhouse and the main fermentation in the fermentation cellar, the fermentation tanks and later the storage tanks are cooled down for the secondary fermentation and maturation of the beer. The secondary fermentation/maturation takes up to six weeks. At the end of the storage period, the finished beer is either bottled directly or first sent for filtration and then temporarily stored in the pressure tanks. The beer is then bottled or kegged from these tanks.

If the storage tanks are emptied in the course of feeding the filter or the pressure tanks for feeding the bottling plants, carbon dioxide is generally used. This not inconsiderable amount of carbon dioxide can be completely replaced by nitrogen.

In addition, keg filling can be operated with 100% nitrogen and bottle filling with a CO2 / N2 gas mixer with up to 80% nitrogen.

Carbon dioxide recovery only makes limited economic sense for larger breweries. Any additional demand in parallel with carbon dioxide recovery can also be covered by suitable in-house nitrogen production.

The extent to which nitrogen is used in breweries depends primarily on the various processes in the brewery. Examples of nitrogen applications include pre-pressurizing or emptying tanks or containers.

Furthermore, N2 can also be used very well for water degassing. Examples of oxygen applications can be found in wort aeration and the aeration of yeast propagators or yeast cultivation. Water is the basis of all beverages. Oxygen can be removed from water

relatively easily and is the most costeffective way to ensure good product quality right from the start. We speak of degassed water when we mean a reduced oxygen content.

OXYGEN IN THE BREWERY

In food & beverage production, it is always necessary to keep the oxygen content in the product as low as possible. The presence of oxygen is a prerequisite for the growth of aerobic germs, such as mould. Oxygen also has an unfavourable effect on colour and taste. Especially if prolonged heat treatment is necessary. Oxygen reacts oxidatively with the amino acid methionine, ascorbic acid (vitamin C), flavonoids (secondary plant substances) and unsaturated fats and lipids. Oxygen also promotes photosensitized oxidation (triggered by visible light) in transparently packaged foods. The shelf life of a product therefore depends heavily on the residual oxygen content.

Oxygen can be removed from water using chemical or physical processes. As chemical processes are based on the addition of a reducing agent and are therefore usually unsuitable for production, only physical degassing will be discussed below:

For example, approx. 9 parts per million (ppm) dissolves in water at 20 °C in ambient air with 21% oxygen.

A low partial pressure shifts the equilibrium so that less oxygen dissolves or the dissolved oxygen is released. These two relationships are used for degassing

STRIPPING DEGASSING

By introducing an oxygen-free stripping gas, the concentration of oxygen and thus its partial pressure is reduced. The shift in phase equilibrium causes the

oxygen to pass from the water to the gas phase. In breweries, CO2 is usually used as a stripping gas.

As it is produced during fermentation and is also used for carbonation and other processes, it is almost always available. However, many breweries use nitrogen, which is generated from ambient air. Depending on the system design, cold water can be degassed to less than 20 ppb parts per billion (ppb).

Nitrogen is more efficient at removing oxygen and is not absorbed by degassed water like CO2, making it ideal for producing still beverages. Conversely, CO2 is preferred for carbonated beverages. The deaerated water is buffered with CO2 to minimize recontamination with oxygen, and the CO2 used is largely incorporated into the product.

THE NITROGEN PRODUCTION PROCESS

In the case of the brewery Herbsthäuser, the in-house generator can produce over 30Nm3 of nitrogen with a quality of up to 99.9%.

The OS-25-NX nitrogen generator works according to the pressure swing adsorption (PSA) process described below.

In this process, the nitrogen component is separated from the purified compressed air and made available for further processing in a downstream process tank. Peak consumption can easily be covered by additional N2 intermediate storage tanks.

The nitrogen N2 PSA system generates the required gas from the atmosphere, nitrogen (N2) is extracted and purified, while the rest is returned to the atmosphere.

A special compressed air station purifies and filters the air under pressure before it enters the nitrogen generator, which is equipped with a Siemens S7 control system.

Oxygen, CO2 and all other trace gases are absorbed by the carbon molecular sieve, allowing nitrogen to enter the dual buffer storage system.

The system works continuously and automatically ensures a constant flow of high-purity nitrogen. The gas produced is permanently monitored with a highquality nitrogen sensor.

Appropriate system settings are used to issue alarm messages as needed to ensure a controlled nitrogen supply. The system guarantees the highest purity of nitrogen and includes an advanced gas monitoring process that allows both local monitoring and remote diagnostics, ensuring continuous proper operation. The purified nitrogen is stored in a storage tank for various brewery processes. For carbonation, the pure nitrogen is mixed with CO2 in the desired ratio (usually 70/30) and then stored in a separate tank at the required pressure. This turnkey solution provides breweries with the most cost-effective and efficient operation.

The compressed air system, which is required for self-generation, provides a corresponding heat in addition to the compressed air.

On the one hand, the hot exhaust air can also be used to heat rooms. An additional heat exchanger can be used to heat water or other solutions at the same time. This saves additional heating costs and further reduces your CO2 impact. The application also drastically balances the operating costs of the system.

CARBON FOOTPRINT REDUCTION

The reduction is drastic. To put this in perspective with conventional supply (liquid nitrogen deliveries).1 litre of liquid N2 is equal to 79 g CO2.

A recent study took the energy intensity of liquid nitrogen production as 0.549 kWh/kg, equating to 79 g CO2 per litre of liquid.

The carbon footprint of liquid nitrogen comes from its physical manufacture, through compression and fractional distillation of air, and from its transportation to an end-user site. The advantages of using nitrogen in breweries are becoming increasingly clear and the market is growing steadily. Independence from gas suppliers and annual cost savings are now often an important reason for switching to nitrogen self-generation.

In addition to the direct financial savings, breweries can produce beer in an even more climate-neutral way.

Utilizing heat recovery, renewable energy, energy-efficient systems, and reducing transportation collectively help to significantly lower the CO2 footprint.

We’re launching our popular, high quality beer yeast in 100 g pouches (so packs, under inert atmosphere), bridging the gap between our 11.5 g sachets (so packs under inert atmosphere) and 500 g bricks (hard packs, under vacuum). So now, whatever your brewer’s profile, you get extra convenience and flexibility.

For details and to purchase, visit fermentis.com or get our app

CANNING ON THE CONTINENT

IN HEINEKEN’S ZOETERWOUDE BREWERY, THE BUSINESS TRIALS A NUMBER OF NEW PRODUCTS FROM BREWING TO PACKAGING WITHIN ITS R&D PLANT. AND RECENTLY, THEY INVESTED A NEW CANNING FACILITY WHERE QUALITY AND CONSISTENCY CAME BEFORE SPEED.

Heineken has operations in more than 70 markets and in the last decade the business have significantly increased their exposure to emerging markets, which will be a catalyst for further growth. Supporting this activity is the R&D pilot plant at Zoeterwoude in The Netherlands. In this hall Heineken have a wide variety of plant and equipment that allows them to brew, test and package future beers in different formats.

Enterprise Tondelli have been working in the R&D pilot plant for a number of years now and have delivered several packaging projects ranging from bottle filling to tunnel pasteurisation.

The latest project supplied by the business is a new canning facility rated at 1,500 cans per hour. Part of the challenge

was to achieve a high quality result with such a low output that could then be scaled up for high speed production. With the area already supporting a number of activities already, space was also quite challenging especially in terms of the height and footprint required. However, working very closely together with Heineken personnel, Enterprise developed a plan that overcame the difficulties to make a user friendly and ergonomic line.

Cans are delivered to the plant as full height empty can pallet stacks at 2.8 m high. Enterprise Tondelli supplied one of their high-level stainless steel can depalletisers that automatically remove interlayer boards and then sweeps the cans onto a high level conveyor. There are several all stainless steel models available ranging from a simple unit rated at 1,500 cans per hour up to

A key feature of the can filler was the collection of all CO2 exhausts.

17,000 cans per hour before entering the high speed range.

Mindful of their environmental footprint an ionised air can rinser was selected that obviously has no water consumption yet effectively cleans the cans with the ionised air causing any static held dust etc, to empty out.

A rotary can filler/seamer with double CO2 flushing before filling was used and achieves on average less than 50 ppb pick up.

An important feature of the can filler was the collection of all CO2 exhausts. A special system was designed and fitted so that all gases could be discharged safely rather than into the factory ambient.

A new drying tunnel was also fitted post pasteuriser from Enterprise Tondelli’s manufacturing partner Eurosistemi who supply many types of driers along with

We are very happy with the result and the low DO achieved, Jan Pieter van Kempen, Heineken

complete conveying solutions. The dryer with integral fan in sound deadening enclosure ensures that no water is left in the punt or on the sides of the cans before packing off.

Jan Pieter van Kempen, manager of the R&D facility said: “We knew that it would be difficult to find a can filler/seamer of this small size that met our stringent performance criteria.

“That’s why we approached Enterprise Tondelli for this. We are very happy with the result and the low DO achieved.”

Garry Wilson, senior project manager for Enterprise Tondelli added: “As on previous projects it was a pleasure working with the Heineken team on this demanding project. I appreciate the professional and collaborative approach of the Heineken personnel.

A rotary can filler/seamer with double CO2 flushing before filling was used.

“This has been another interesting and rewarding project – may Heineken continue delivering great beers”

NATURAL FOOD INGREDIENTS

From Single Machines To Complete Plants

Tel : 01525 718288

E-mail : info@enterprisetondelli.co.uk Website : www.enterprisetondelli.co.uk

Craft Canning - Bottling LinesPackaging Equipment

• Want to take control?

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• Want improve your packaging?

• Want to save money on labour costs?

• Want to reduce your dissolved oxygen? You can with an Enterprise Tondelli craft beer Canning, Bottling or Kegging line!

✓ 1,300 cans per hour upwards to 80,000 cph

✓ 1,200 bottles per hour upwards to 60,000 bph

✓ 16 kegs per hour upwards to 1,000 kegs per hour

PROCESS CONTROL IN THE BREWERY

PROCESS CONTROL IN BREWING IS COMPLEX BUT ESSENTIAL. BY EMBRACING MODERN TECHNOLOGY, BREWERIES CAN HELP ELEVATE THEMSELVES ABOVE THE COMPETITION.

When it comes to brewing, monitoring and managing each stage of the process is imperative to ensure quality, consistency, and efficiency in beer production.

By operating in a sector where even the smallest variations can significantly affect the final product, process control is central to making beers that meet both consumer expectations.

According to Kieran Bennett, industry account manager at Bürkert, recent innovations in this area have focused on precision, automation, and sustainability,

significantly improving production practices.

He explains: “The brewery industry exemplifies the positive impact of recent developments in fluid process control.

“Modern breweries employ advanced process control systems to manage every stage of beer production, from mash preparation to fermentation and packaging.

“Automated systems monitor and adjust the flow of ingredients, ensuring consistency in flavour and quality.

“Precision sensors control the fermentation temperature and pressure, crucial for producing different types of beer.”

As one of the simplest and most common examples, he explains, it only takes a deviation of a couple of degrees during mashing or fermentation to have a noticeable impact on the flavour of the beer, which affects product quality.

Process automation has numerous benefits, especially in terms of repeatability and accuracy. Modern process control valves can deliver this as well as achieving a long service life in a hygienic environment that is exposed to regular washdowns and humidity.

Aside from a clean and polished aesthetic, process valves can offer highly

visible cues using multi-coloured LEDs to indicate proper operation or process faults, enabling any issues to be resolved quickly with minimal interruptions to production. This status indication is supported by more advanced, fieldbus technology, which enables process components to be integrated, commissioned and operated more easily.

For smaller installations, modern communication technologies offer a greater freedom to experiment with new recipes while retaining the consistency and repeatability associated with the brand.

Furthermore, the ability to monitor operations remotely with notifications of alarms and out-of-tolerance conditions, enable operators to focus on core tasks and even spend time away from the brewery.

PRECISION DATA COLLECTION

He explains: “Beyond control valves, sensors also play a vital role in establishing the data points required for a consistent production facility and while many have remained unchanged for years, new technologies can improve process performance.

“Flowmeters are just one example. The challenges of accurately measuring the flow of fluids containing entrained gases have more recently been overcome using surface acoustic wave (SAW) technology.”

Their solutions for the brewery sector include the ‘Element’ series of pneumatic control valves, which are well-suited to many applications, from small scale craft processes to much larger industrial-scale enterprises.

Left: Process control is central to making beers that meet expectations

Around 70 percent of all UK industrial energy demand is for heat,

Hepworth Brewery is using a Greensteam heat pump to deliver low-carbon heat to fuel the brewing process.

He says: “The flowave offers excellent accuracy, even with challenging fluids, while retaining the flow and hygienic characteristics of normal process pipework.

“Recent advances in fluid process control are transforming the food and beverage industry, driving improvements in precision, automation, safety, quality, and sustainability.

“These innovations not only enhance the efficiency and reliability of production processes but also support the industry’s commitment to producing safe, highquality products while minimising environmental impact.

“As technology continues to evolve, fluid process control will remain a key area of focus, shaping the future of food and beverage manufacturing.”

PUSHING THE PUMP BOUNDARIES

And in the world of pumps, a British brewery has become the first UK business to trial a new type of heat pump which can cut emissions by up to 90 percent.

Sussex-based Hepworth is using a Greensteam heat pump, developed by Surbiton start-up Futraheat, to deliver low-carbon heat to fuel the brewing process.

Unlike most heat pumps, which deliver hot water up to around 80°C, the Futraheat heat pump can produce steam up to 130°C, vital for the brewing industry.

The prototype heat pump is the latest step in a long-term sustainability drive by the independent brewer.

Hepworth Brewery expects the new heat pump will reduce the energy consumption and carbon emissions associated with wort boiling by up to 90 percent, whilst lowering fuel costs by up to 40 percent, with potential to roll out the groundbreaking technology across the whole brewing process.

Heat, delivered through high temperature steam pipes, is a vital component of brewing, and many other industrial processes, and is usually delivered by boilers running on gas or fuel oil.

With the new system, Hepworth Brewery can now recycle waste vapour from the brewing process, normally vented to

atmosphere, and boost it via Futraheat’s heat pump to deliver useful steam back to the brewery at 130°C.

This will reduce the brewer’s reliance on a CO2-emitting oil boiler and enables it to switch almost all of its heat requirement for wort boiling to the electrically powered heat pump, which runs on a green electricity tariff.

In future, the pilot project could be scaled up site-wide to offset almost all of the fossil fuel generated heat used at the brewery.

The key to the heat pump is a novel, patented turbo compressor, known as TurboClaw, which sits at the heart of

were adopted across the whole brewing process, it would reduce our emissions significantly.

“Sustainability has driven the way we do business from day one. We have always looked to source our barley and hops locally wherever possible, to minimise our food miles, and since moving to our current brewery in 2016 we have put in place a number of measures to make us a more sustainable business. This heat pump trial is an important next step on our sustainability journey.”

The company behind it, Futraheat, believes their technology can be applied to many industries beyond brewing.

Around 70 percent of all UK industrial energy demand is for heat, and much of this can be delivered via hightemperature heat pumps.

If this technology were adopted across the whole brewing process, it would reduce our emissions significantly,

Andy Hepworth

the Greensteam system and can boost temperatures by up to 60 degrees.

The ground-breaking heat pump is one of a number of initiatives being adopted by the brewer as part of its commitment to sustainability. Other measures include solar panels, a reed bed and a new waste system which will convert organic matter in wastewater into biomethane.

Hepworth Brewery chairman Andy Hepworth said: “This pilot project is demonstrating how Hepworth Brewery can adopt innovative technology to switch off our oil boiler and use a reliable new way to recycle our waste heat with minimal emissions.

“The high temperature heat pump from Futraheat will help us cut costs and CO2 and is straightforward to integrate within our existing processes. If this technology

Its CEO Tom Taylor adds: “Heat is a major component of a huge range of industrial processes, from pharmaceuticals to food and drink, and vast amounts of this is delivered by steam.

“Until now, heat pumps have been both unaffordable and unable to deliver heat at the temperature that industry requires. This project demonstrates the technology can now be implemented within a brewery.

“We’re confident it can then be rolled out across a range of industries, in the UK and worldwide.”

The current project has been delivered in partnership with Hepworth Brewery and the Department for Energy Strategy and Net Zero’s Industrial Energy Efficiency Accelerator (IEEA) programme, managed by the Carbon Trust.

Futraheat secured £2million investment in 2023 from backers including the Clean Growth Fund to develop and deploy their next-generation machine, which will incorporate two TurboClaw compressors to deliver heat up to 150 degrees.

The company said it’s also in discussions with a number of industrial end users who could adopt this next iteration of the heat pump technology.

QUALITY CONTROL AND THE BEERS YOU BREW

IN

BREWING,

HERE DAVID

MAINTAINING

QUALITY

AND

CONSISTENCY

IS ESSENTIAL.

HOLCOMBE, THE KEY ACCOUNT DEVELOPMENT MANAGER AT LABFACILITY, OUTLINES HOW WITH THE RELIABLE TOOLS BREWERS CAN GET THINGS RIGHT, CONSISTENTLY.

Brewing involves a complex process, with each stage— ingredient handling, mashing, fermentation, and packaging—requiring close monitoring.

Brewers simply can’t afford to let things like temperature control slip through the cracks, as even minor deviations can have a significant impact on taste and quality.

Fermentation is one of the most sensitive stages. Any inconsistency in temperature can result in significant changes to the beer’s flavour, alcohol content, and overall quality.

This makes precision temperature control a non-negotiable requirement for breweries aiming to produce a reliable product.

Apart from fermentation, temperature also plays a role in mashing and storing the beer before it reaches the consumer. Temperature variances in these stages can also affect flavour and consistency, so careful monitoring and accurate equipment are essential.

Consistency isn’t just an advantage—it’s critical to maintaining customer trust and brand reputation, especially for craft brewers who may not have the same resources as large breweries to absorb costly mistakes.

We offer a range of temperature sensors that meets the specific needs of brewers. From highly accurate thermocouples to RTDs (Resistance Temperature Detectors), these products are designed to deliver the precision and reliability brewers depend on.

Accurate readings at each stage of the brewing process allow brewers to track every important variable, from initial mashing to fermentation, with confidence.

We often hear similar questions from brewers about how best to maintain temperature control and ensure measurement accuracy. Some of the most frequently asked questions include, “What’s the most important piece of equipment for maintaining temperature?” and “How can we get the most accurate readings?”

Our general recommendation for most brewing setups is to use RTDs, especially in critical areas where precise temperature control is a priority. Although thermocouples are versatile and popular, RTDs offer higher accuracy, which can make a noticeable difference

Left: Pt100 4 wire class B Resistance Thermometer Centre: RTD Temperature Sensor with Hirschmann Connector Right: Hygienic Pt100

when targeting a specific temperature range in the brewing process. Additionally, we’re frequently asked about durability and ease of use. Brewers want to know if our equipment will withstand a high-paced production environment without frequent recalibrations or replacements. Our sensors and probes are designed for exactly that—consistent, reliable readings even with heavy use.

PITFALLS AND BENEFITS

One of the main pitfalls in brewing is relying on substandard equipment, which can lead to inaccurate readings, inconsistent quality, and even spoiled batches.

While it may seem appealing to cut costs by purchasing less expensive equipment, the potential long-term losses from wasted product or damaged brand reputation can quickly outweigh any

initial savings. Brewers who attempt to save money on basic quality control tools often find that it’s a false economy. The upside is that quality equipment can help brewers improve both product quality and process efficiency.

When you have reliable, accurate equipment, you reduce the chance of failed batches and achieve greater consistency, which is critical for brand loyalty.

Additionally, high-quality equipment allows brewers more freedom to explore new recipes or tweak existing ones. With accurate, dependable measurements, they can confidently experiment, knowing that they have control over each variable.

Small craft brewers benefit from reliable equipment because it enables them to consistently produce unique products that appeal to customers without the risks associated with batch-to-batch variations.

Maintaining the same flavour profile and quality over time helps small brewers build a reputation for quality, even with a smaller production capacity.

We recognise that brewing is as much an art as it is a science, and we’re committed to supporting brewers by providing the tools that ensure quality control without limiting creativity.

The temperature sensors we offer allow brewers to work confidently, knowing they have the precision needed to maintain their standards while experimenting with new ideas.

Investing in quality measurement tools is more than just a technical decision for brewers; it’s a commitment to producing a consistent, high-quality product that will keep customers coming back for more. With these total measurement solutions, brewers have the reliable data they need to protect their product, brand, and craft—batch after batch.

ARE WE ACTUALLY READY TO DECARBONISE HEAT?

THE PATH TO DECARBONISATION STARTS WITH A SINGLE STEP. WHETHER IT’S MEASURING YOUR IMPACT, APPLYING FOR A GRANT, OR CONDUCTING YOUR OWN FEASIBILITY STUDIES AND SHARING THEM, THE IMPORTANT THING IS TO START. AND HERE CHRIS LEWINGTON, THE FOUNDER OF BREW RESOURCEFUL, OUTLINES SOME OF THE OPTIONS AVAILABLE TO YOU.

For those who attended the wonderful Brewers Congress this year, you may have seen the panel I hosted of ‘Decarbonising Heat in the Brewing Industry’, with panellists George Wade (Zevero), James Fawcett (Sustainability Consultant) and Dr Thomas Fudge (WASE).

I chose this topic because it’s one of the most significant challenges our breweries and the broader ‘craft beer industry’ (can I still say craft beer?) must overcome to achieve net zero

Little did I know, shortly after that panel, I would embark on this exact journey as my company Brew Resourceful has recently started working with Vault City in Edinburgh as we set in motion their path to reach the promised land of net zero. In this article, I want to combine the panel’s wisdom with my own real-life experience of trying to decarbonise heat at Vault City. And if that isn’t enough of a hook, I have a bold statement, I believe right now is arguably the worst time to be investing in new heating technology.

WHY DECARBONISATION MATTERS

I look forward to the day when the business case for decarbonisation is engrained in our industry and we can all focus on how to get there rather than why we should. But we aren’t there yet and as we are generally finding it harder to make budget space, I do understand the need to repeat the business case. So let’s get into it.

Energy price volatility is an ever-present threat. Breweries can shield themselves from market fluctuations and rising costs by investing in on-site energy production.

Beyond energy stability, if you sell into pub groups or supermarkets, they will be introducing stricter guidelines on which businesses they deal with, remember your carbon footprint is included in their Scope 3.

Sustainability sells. According to SIBA’s Craft Beer Report, 48% of consumers consider a brewery’s sustainability credentials when choosing their beer. However, you must ensure that impartial data backs up your claims and that you communicate the data in an honest and progressive way. Ultimately every single one of us knows, that reducing your carbon footprint is the right thing to do.

CURRENT OPTIONS FOR DECARBONISING HEAT

I have recently conducted feasibility studies on each of these for Vault City. So I can speak with some authority on them, although as we all know, no two breweries are the same.

Electrify Your Steam Boiler: This is becoming an increasingly popular move and it’s pretty straightforward. Replace your gas steam boiler with an electric one. Combine this with a solar array and a green energy tariff (the latter is essential) to significantly reduce your carbon footprint. However, there are some large drawbacks to switching gas for electricity. Electricity is expensive (3-3.5x more than gas) so their OPEX is high. They require a huge amount of amps. For Vault City it would have been ~600amps, which is over the entire site allocation. They are inefficient. For 1 kWh of electricity you put in, you get 1 kWh of heat out. Which is a COP of 1.0

Heat Pumps: Easily the most promising technology out there. James explained them so well on the panel, but to paraphrase him, they work in a similar way to your refrigeration plant, upgrading heat in a series of compressors, they can turn ambient air into 80c water and even steam.

As you might expect, this is far more efficient than an electric steam boiler, currently, an Air Source Heat Pump that generates steam has a COP of ~2.5. Sounds great, but unfortunately due to our energy pricing structure in the UK, our electricity costs more than Gas meaning we need a COP of at least 3.5 for us to run heat pumps for the same cost as Gas.

As Heat Pumps are such new technologies, their CAPEX costs are huge. And without a COP of greater than 3.5 you will likely never see a return on your investment. The brewery at the forefront of every major sustainability technology win is Hepworth Brewery, they have a heat pump that claims a COP of 6.2 by upgrading waste vapour. It’s in the prototype phase at the time of writing, but easily the most exciting advancement for breweries. Hepworth Brewery are so cool.

Biomass: Biomass boilers are far from new technology, in fact, the process of burning biomass (wood) for heat outdates us all.

However, they do have their role in breweries. Large breweries in remote areas use biomass as a self-sufficient route to heat energy in their breweries. There are many biomass fuel sources, some of which are horrendous (virgin wood) and some still have credentials (wood waste, brewers spent grains). Biomass boilers can create steam, but the CAPEX cost between 120c and 157c steam is substantial, so be prepared to settle for 120c steam. Ideal for the brewhouse, less so for heating water, steaming kegs etc.

Now the most interesting angle here is using brewer’s spent grains as your biomass fuel, it’s the ultimate selfsufficiency and sustainability story. Many people will tell you it’s not possible and I have been scoffed at by many at the suggestion. Mainly due to the drying of the moisture content down from 80% to 20% and insufficient to fuel the daily needs.

But trust me when I say, I am close to cracking this case. For anyone who wants to chat about this, reach out, I would LOVE to talk to you about this.

Biogas: And finally, the simplest switch that we could do right now, is run our current systems but with biogas. But the challenge is, creating it. Anaerobic digestion produces methane as a byproduct, which can be used as

biogas. I looked into buying this and storing it on-site.

However, there are overwhelming challenges with compression, storage and transportation of biogas from large AD plants. So then I turned to creating biogas on-site. Here’s where it gets fun. There are 2 options.

Creating biogas from spent grains. It’s happening right now in Europe, check out Gösser Brewery in Austria. They are entirely self-sufficient from the anaerobic digestion of spent grains, creating enough biogas to fuel their colossal brewery. Incredibly cool story and allows you to keep your existing proven heating technology

Dr Thomas Fudge’s work with WASE shows us our future in brewery sustainability, turning wastewater into a resource.

Traditional anaerobic digestion systems are slow and inefficient, but they use electro-methanogenesis to speed up AD processes while creating high concentrations of biomethane.

Here’s how it works - electro-active biofilms convert wastewater into biogas with higher methane content, offering a faster and more energy-rich alternative to conventional methods.

You will most likely create more biomethane than you would traditionally

use, so most likely you will need a CHP (Combined Heat & Power) to harness the excess biogas into electricity. But with efficient uses of electricity and gas, there is a path to total self-sufficiency from your waste. Imagine that world.

The drawbacks here are ultimately the drawbacks we all face, CAPEX availability and brewery output. Creating biogas from spent grains takes a colossal amount of space, and considering a large proportion of our breweries here in the UK are under railway arches, I think this could only work as a collaboration.

Perhaps you see why I made my bold statement at the start. Right now, this is the most difficult time to invest in new heating technology. I believe we are a few years away from having the right solution in front of us. That being said, there are still options and breweries around the world investing in them, so it’s not that they don’t exist, but do they apply to our ‘craft’ side of the industry?

PRACTICAL STEPS FOR BREWERIES

Look, I appreciate this article might seem a little bleak, with lots of complexions, and not a lot of clear-cut answers (welcome to sustainability). But decarbonisation doesn’t have to mean an overhaul of your entire operation overnight. Small, strategic steps can make a big difference. Here’s how to

get started right now whilst waiting for heating technology to fit for you. Measure Your Impact: Start by measuring your energy usage per hl produced. We all have gas/electricity meters. Use them. But ultimately understanding your brewery’s carbon footprint is the foundation of any decarbonisation strategy. Companies like Zevero can help breweries measure, reduce, and report their emissions, providing a clear roadmap for improvement.

Reduce Energy Usage: Switching to a renewable energy contract is the simplest yet most effective sustainability move you can make right now. Yet it’s still not enough, as you really can’t beat simply reducing your usage. I conduct free benchmarking of your energy usage so you can see if your brewery is using too much energy (benchmarked against 95+ other breweries).

I also have written a bunch of guides on the Brew Resourceful website and talked a lot about this topic on my podcast, The Modern Brewer Podcast. So the free resources are out there. Use them. Save Heat for Later: Thermal storage is the future. But it doesn’t have to be expensive. Frigid.Cloud is turning your beer-filled fermenters into thermal storage tanks, reducing loading on your refrigeration plant and maximising cheaper rates. This is affordable, available technology. Feel free to reach out and I can share more.

COLLABORATION - THE KEY TO SUCCESS

The biggest strength our industry has is our collaborative nature, we should act on it every day. By sharing best practices, pooling resources, and supporting one another, we can accelerate the transition to a more sustainable industry even if our budgets are small.

The path to decarbonisation starts with a single step. Whether it’s measuring your impact, applying for a grant, or conducting your own feasibility studies and sharing them, the important thing is to start. As an industry, we have the creativity, resilience, and camaraderie to be the best. So, let’s get to work— together.

Chris Lewington has spent his career working with breweries of all sizes, helping them reduce costs, improve efficiency, and lower carbon emissions. Over the past two years, his company, Brew Resourceful, has worked with leading names in the industry such as Northern Monk, Full Circle, Murphy & Sons, and Vault City to deliver practical, process-based solutions that enhance profitability and sustainability.

Chris is also a regular speaker at global brewing industry events, sharing his expertise on decarbonising operations and creating more resource-efficient breweries.

MAKING THE MOST OF OUR MALT

THE BREWING INDUSTRY BOASTS A WEALTH OF LEADING INGREDIENTS SUPPLIERS ACROSS THE BOARD. AND MAKING THE MOST OF THESE

FANTASTIC INGREDIENTS, ESPECIALLY IN A CHALLENGING ENVIRONMENT, MAKES A GREAT DEAL OF SENSE. HERE TIM O’ROURKE, FOUNDER OF THE BRILLIANT BEER COMPANY, EXPLAINS HOW WE, AS BREWERS, CAN MAKE THE MOST OF OUR MALT.

Malt is the principal source of extract (fermentable sugar) which is fed to yeast to produce alcohol. Annd good quality malt starts with good quality barley.

In the UK we are blessed with a favourable climate for growing some of the best quality malting barley in the world, with a temperate maritime climate, moderate rainfall all the year round and reasonable sunshine particularly in the summer months for harvest. However, changes to climate makes growing malting barley more precarious. Malt is usually the most expensive ingredient in beer, and it is necessary to maximise extract recovery. The potential yield (extract) from a given batch of malt comes from the “as is” malt analysis shown either in litre degrees per

kilogram or % Plato (approximately ¼ of litre degree value). This value is used to calculate the weight of malt required in your recipe.

In order to recover the extract the contents of the endosperm must be made accessible which is why we use malted barley rather than raw barley in brewing.

Malting is a semi industrial process, and although maltsters can adapt the conditions to deal with more difficult barleys by changing % moistures, steeping, and germination temperatures, and the addition of gibberellic acid, the process has to be completed in a set time. Maltsters have to work with what nature has given them.

During the malting process which involves the rapid germination (sprouting) of the barley, natural enzymes are

% Extract efficiency = Volume of wort collected litres x original gravity in degrees Laboratory “as is” extract in litre degrees /kg. x100

(Note: “as is” extract is the actual value of extract measured by the laboratory, while dry extract is corrected for the final malt moisture content).

released which degrade the cell wall and protein matrix surrounding the starch granules in the endosperm.

The breakdown of the endosperm starts at the embryo and over a period of a few days progresses through the grain until it reaches the proximal end.

The process is described as “modification”, which is measured in the laboratory. The index of modification is usually recorded as “Friability” and is a guide to how much of the starch can be recovered.

The effects of endosperm modification is illustrated in the electron micrograph which shows the difference in structure between barley which still has intact beta glucan cell wall and small and large starch granules and malted barley after germination where the beta glucan cell walls have been stripped away leaving accessible large starch granules used by brewers to extract sugars during mashing.

The degree of modification determines the best way to mash the malt to recover maximum extract.

In well modified malts with Friability values of >80% (shown in the right-hand image) all the starch granules are readily accessible and can all be degraded by the amylase enzymes at mash temperatures between 62 – 68 C in an isothermal (single temperature) mash stand.

A less well modified malt has a combination of well modified endosperm as shown in the right-hand image nearer the distal end and unmodified cells shown in the left-hand image near the proximal end, making it more difficult to recover the starch. To manage this problem decoction mashing was developed to continue the endosperm breakdown started during germination, with an initial lower mash temperature of 50 C (or even as low as 45 C) which goes through a series of temperature rises of 62 C and up to 72 C finishing at 78 C. Barley which is more difficult to modify in the maltings is often smaller diameter grains with higher levels of % nitrogen. The structure of barley is determined by varieties and breeding but is significantly influenced by growing conditions and the environment.

So far Maltsters have been able to manage the quality of barley coming off the field and continue to deliver best quality malt into the breweries. Barleys with higher % nitrogen have less starch and so a lower extract potential. The difficulty will come when Brewers must brew with less modified barley with

lower extract potential. It is not possible to recover all the available extract from the malt in the fermentation vessel, extract is lost through malt dust, final wort gravity and drain down of the mash tun, spent grains, wort retained in the spent hops and trub in the kettle or whirlpool.

Extract recovery is individual for every brewery. The % of extract efficiency for small scale brewers is between 85 and 95% and for larger brewers between 98 and 100% efficient.

TYPICAL RUN OFF PROFILE FOR A STANDARD MASH TUN

Efficient operation of the mash tun and minimising volume of wort loss in trub will maximise the mount of extract recovered from the malt.

The purpose of malting and mashing is to produce simple sugar solutions to feed to yeast to produce alcohol. During fermentation yeast takes up the sugars to supply energy for growth and to produce new yeast cells, and as a by-product of this process excretes alcohol.

“Yeast cannot live by bread alone”. Yeast needs more than just sugar to thrive, and all the nutrients required must come from the malt.

The main additional requirement is nitrogen needed to build cell components. A healthy fermentation requires a minimum of 160 mg free amino nitrogen (this is always corrected to 1040 gravity). Insufficient available wort nitrogen leads to slow and incomplete fermentation and off flavours in the finished beer.

The value of FAN (free amino nitrogen) is available from your malt analysis.

As well as a source of soluble nitrogen, yeast needs trace minerals, vitamins and salts. All these are supplied by an allmalt brew but can be supplemented by yeast food. Fermentability of the wort is based on two processes: Recovering the maximum amount of fermentable sugar available coming from the malt. This is measured by Original Gravity.

An effective fermentation makes sure all the simple sugars are converted to alcohol. This will determine the % alcohol based on the difference between the Original Gravity less the Final Gravity. How well the fermentation proceeds determines the final gravity, which is required to set the value of the Original Gravity.

By recovering the maximum amount of extract and careful control of Final Gravity through good fermentation practices

Weight of malt required (kg) = Original gravity x Volume in litres Lab “as is” extract in litre degrees /kg.

including all the necessary wort nutrients you can reduce the amount of malt required in each brew which will reduce the cost of malt and save on your raw material costs.

The % alcohol = (Original Gravity – Final Gravity) x Constant (0.13)

WHAT YOU CAN DO TO GET BEST VALUE FROM YOUR MALT

Malt costs have increased by between 15 to 20% as a result of higher grain prices and increases in energy costs for barley drying and malt kilning.

Improving extract efficiency through better grist particle size optimisation, mash temperature control and balancing mashing and sparging ratios will increase the volume of wort recovered from the same malt bill.

Reducing wort losses particularly in trub will increase volume collected. This may involve changing from whole to pellet hops.

Managing attenuation to give a constant final gravity gives a chance to set the lowest Original Gravity while still maintaining legal alcohol strength and beer quality.

Coloured malts are generally 30% more expensive than standard malts as they have higher energy requirement for roasting.

By substituting higher coloured dark malts for lower coloured malts and replacing the extract with pale malt can reduce the cost of the malt bill.

Reducing the % alcohol and amount of malt used can show significant savings. Current excise costs are £19.08 per hl % abv (equivalent to 8 degrees OG and 2.0 kg malt per hectolitre). It is possible to reformulate a beer, reducing the amount of malt and alcoholic strength without resulting in a major change in the beer flavour and character.

(Note brewers producing under 5000 hl pa pay half duty rates and beers with alcoholic strength below 2.8% pay £8.42 per hl %).

NEW RESEARCH AIMS TO BOOST WHEAT’S DISEASE RESISTANCE

NEW RESEARCH THAT COULD INCREASE THE NATURAL RESISTANCE OF WHEAT TO A DEVASTATING FUNGAL DISEASE HAS BEGUN AT HERIOT-WATT UNIVERSITY IN EDINBURGH.

Wheat is the world’s second biggest grain crop by volume – with around 800 million metric tons produced last year – and is used in bread and many other food products, as well as animal feed and the distilling industry.

As the world’s population rises from 8 billion to a projected 10 billion people by 2050, increasing the size of wheat crops and reducing the plant’s vulnerability to disease is increasingly urgent, the scientists say.

But wheat faces a growing threat from a common fungal disease called septoria tritici blotch, which attacks and kills wheat plants. In the UK, the disease destroys up to 20% of wheat crops a year.“

“Countries in Northern Europe are vulnerable to septoria because of the weather,” explained Dr Angela Feechan, a plant pathologist – an expert in plant diseases – at Heriot-Watt’s Institute for Life and Earth Sciences. “We have more rain – and the fungus is a big fan of rainy, humid conditions.”

The disease, which is also known as septoria leaf blotch, septoria or the acronym STB, is very difficult to control.

“We can’t completely control it with fungicides – chemicals used to control fungal crop diseases,” Dr Feechan said.

“So we need to think of different ways to try and control it. And one of the ways you can do that is through genetics.”

The research will examine why some wheat varieties are more resistant than others to this disease.

Dr Feechan and her team will examine specific genes in different wheat varieties, and how the products of these interact with the fungus that causes septoria. This fungus is called Zymoseptoria tritici (Z. tritici) and attacks the wheat plant through spores. These destroy the plant’s ability to absorb sunlight through photosynthesis – turning the leaves of the wheat plant yellow and speckled, killing areas of the leaf.

“We think there are very small differences in the genes of different wheat varieties that determine whether or not they are

resistant to this disease,” Dr Feechan said. “If we can find the difference in these genes that give us resistance, they could be used to breed resistant wheat varieties in the field.”

The UK produced 14 million tonnes of wheat in 2023. Wheat accounts for about a third of total cereal production in Scotland, which produced more than 980 thousand tonnes of wheat in 2023.

The Heriot-Watt researchers will be working with a collection of 300 wheat varieties at INRAE, France’s National Research Institute for Agriculture, Food and Environment, as part of a collaboration.

The research is funded through a postdoctoral fellowship from UK Research and Innovation – the UK’s national funding agency for investing in science and research.

Researcher Dr Debabrata Dutta, a plant biology specialist, is joining Heriot-Watt University to work on the research. Developing the natural resistance of wheat through the plant’s existing genetic diversity is distinct from genetic modification, which involves altering a plant’s genetic makeup, Dr Feechan added.

Boosting crop yields – the volume of crops produced – is a core focus of global efforts to tackle food insecurity –not having access to enough affordable, nutritious food.

HOMEBREW HERO VIRGINIA CASADIO

HAILING FROM RAVENNA, ITALY, VIRGINIA

CASADIO

HAS CARVED OUT A CAREER IN BREWING IN BRITAIN. AND DESPITE WORKING PROFESSIONALLY, SHE STILL HAS A TRUE PASSION FOR HOMEBREWING AND THE DOORS IT OPENED FOR HER.

Growing up in Italy, a country defined by its wine culture, I had very little exposure to beers that weren’t industrial lagers.

Discovering craft beer was a revelation. I had no idea beer could taste so different—and I became hooked. I started scouting every beer shop to try new brews and was an early and admittedly annoying Untappd user.

The first beers that truly blew my mind were Anchor Steam, Founders All Day IPA, Sierra Nevada Pale Ale, and Dogfish Head 60-Minute IPA. I’ll always remember them; they were unlike anything I’d ever tasted before, and I kept coming back for more.

I was also lucky enough to live in both the UK and Belgium in my early twenties, where beer culture had a huge influence on me. I grew to appreciate Belgian beer with its complexity and strength, but it was British cask ale that really stole my heart. It was love at first sip.

At 23, while on a tour of Fuller’s Brewery in Chiswick, I had an epiphany. We were in the hop room, talking about recipe development, when it hit me: I could brew my own beer. I could write a recipe, get the ingredients, and create something unique.

I shared the idea with a friend who was already experimenting with homebrewing, and soon enough, I floated the idea to my university friends.

On the day of my graduation, they surprised me with a

fermentation kit—nothing fancy, just plastic buckets and a few basic tools, but it was all I needed to begin a journey that would change my life.

I bought brewing books, ordered ingredients online, and with a mix of excitement and fear, brewed my first beer in my Venice kitchen—an IPA, naturally, since that’s all I drank back then.

I started with extract malt and a small mash with specialty grains.

I remember having a boil-over and thinking my beer was ruined—some of the hops were lost, and I figured the IBUs would be off. But somehow, it turned out fine, at least in my memory, and my friends were happy to drink it.

Here’s the funny thing: to this day, I’ve never truly enjoyed a beer I’ve brewed. The more I brewed, the more I felt the need to improve, and that quest for the perfect beer has never stopped. It’s what keeps me going today, working professionally and always striving to brew better beer.

From plastic buckets in a closet, I quickly realized I needed better equipment and a larger setup. I felt this inexplicable drive to make better beer.

By my third brew, I’d switched to all-grain brewing and convinced my boyfriend to help me build a bigger kit. Together, we constructed an 80L, three-vessel, gravity-fed brewhouse in my attic. I brewed almost every week, finetuning my craft.

As any brewer knows—professional or homebrewer— temperature control is critical to making consistent, highquality beer.

So I set up two fridges and a chest freezer: one for fermenting, one for cooling and cellaring, and one for lagering. I even convinced a local cooper to make me two small barrels for aging beer in wood.

I began experimenting with different beer styles, from IPAs to saisons and imperial stouts, eventually diving into lagers. Brewing competitions became a vital part of my learning process. They gave me honest, constructive feedback and introduced me to a community of passionate homebrewers.

I was often the only woman, and much younger than most, but I never felt intimidated. The brewing community welcomed me with open arms.

Brewing became an obsession. I spent every waking moment thinking about beer, counting down the hours at work until I could get home to brew.

Experienced brewers took me under their wings, offering advice and encouragement when things didn’t go as planned. Those early days of brewing are among my most cherished memories. I met some of the best people I know. Then, it happened. I’d always loved the book Radical Brewing, and at the end, it has a section on going pro. The line that stood out was, “So you want to wear the rubber boots?” That’s when it clicked—I could turn my passion into a career, not just a hobby.

Virginia Casadio, has worked at breweries such as Lost and Grounded and now Duration Brewing

Brewing became an obsession. I spent every waking moment thinking about beer, counting down the hours at work until I could get home to brew.

I spent my weekends tasting beers, meeting people in the industry, and learning everything I could. I knew I had to create a life where brewing was my full-time pursuit.

But I was also nervous. I’d never worked in food manufacturing before, had no experience with heavy lifting, and had never operated a pump or driven a forklift. I needed to find out if I could actually hack it.

I found a small brewery in Sweden, Strange Brew Beer, that offered room and board in exchange for work. When I arrived, I immediately felt at home—it was like another “love at first sight” experience. The work came naturally, and by that point, I was hooked for life.

Next, I decided to study brewing. Passion is essential, but I wanted to learn as much as I could. I enrolled in a brewing degree, which led to internships and eventually my first professional brewing job.

From brewing my first beer in my kitchen to enrolling in a professional brewing course, just three years passed. It felt like a whirlwind, but in many ways, it was just the beginning. Fast forward six years, and I’m now working at a brewery I love, making beers I’m proud of. But I still feel like my journey has just begun.

Deep down, I remain a humble homebrewer. I still take some wort home from the brewery to experiment new yeast, different styles or just with new ingredients I forage, and I think of homebrewers as enthusiastic alchemists—people who pour their free time into making wort, united by a single purpose: to make great beer.

HERE’S MY BEER NONO GOSE

HERE VIRGINIA SHARES A BEER THAT HOLDS A SPECIAL PLACE FOR HER AND ONE THAT SHE’S PROBABLY BREWED THE MOST - A NO HOPS, NO BOIL GOSE.

This beer is the perfect summer thirst quencher, offering a refreshing lemon tartness, a bready malt backbone, and a light fruity balance. It has a gentle sourness, herbal coriander notes, and a subtle saltiness that doesn’t overpower the other flavours. It’s also an excellent base for experimentation, whether you’re adding fruits or dry hopping.

This is probably the beer I’ve brewed the most, and it holds a special place as a collaboration with my friend Kendon. In our latest batch, we added blackberries, which gave the beer a beautiful color and enhanced the tartness.

I’ve brewed a version of this at Newtown Park (albeit using

kettle souring technique due to quality control) but added mango and raspberry—those flavours worked wonderfully together. I’m looking forward to having the chance to brew this at Duration in the near future.

This recipe is easy to brew and relatively quick, especially since there’s no boil involved. It’s based on a 20L batch size, which fits perfectly in a corny keg. Please adjust the quantities to suit your brewing system.

NoNo Gose (No Hops, No Boil Gose)

• ABV: 4%

• Efficiency: 70%

• Batch Size: 20L

• Original Gravity (OG): 1.035

• Final Gravity (FG): 1.004

• Mash Temperature: 63°C for 60 minutes

Malts:

• 3 kg Wheat Malt

• 2.5 kg Pilsner Malt

Adjuncts:

• 15g Sea Salt

• 30g Dried Coriander Seeds

Bacteria:

• Lactobacillus (I recommend a blend of L. brevis and L. plantarum, such as the OYL-605 blend from Omega Yeast Labs)

Yeast:

• WLP644 White Labs Saccharomyces Trois

Brewing Instructions:

A couple of days before brewing, prepare the first starter by making 1 litre of 1.040 wort and adding the chosen Lactobacillus.

Allow it to incubate at room temperature for 24 to 48 hours to increase the cell count. On brew day also prepare a second yeast starter with the vial of WLP644 yeast, and allow it to sit for 48 hours until time to pitch it.

Mash in at 63°C for 60 minutes, ensuring the temperature stays consistent throughout the mash. Once mashing is complete, sparge as you normally would to collect your wort.

Bring the wort to a boil and add salt and coriander. After adding the ingredients, turn off the heat—there’s no need to continue boiling for more than a couple of minutes. Adjust the pH of the wort to around 4.2 to help prevent the growth of any unwanted off-flavour bacteria. Chill the wort down to 30°C and transfer it to a CO2-purged fermentation vessel, such as a carboy (plastic buckets work fine too).

Pitch the Lactobacillus starter in to the cooled wort, and allow it to sour for 48 hours at room temperature. No additional heating is required during this phase.

After 48 hours of souring, chill the wort down to 20°C and pitch the WLP644 starter yeast. Let the beer ferment for about 2 weeks until it reaches a stable gravity.

If you’re adding hops or fruit, now is the time to do so. For fruit additions, it’s best to wait another 2 weeks after adding the fruit to ensure all the sugars have fermented out and to avoid potential bottle or keg bombs.

Once fermentation is complete and gravity is stable, rack the beer into bottles or a keg. Prime or force carbonate to your desired level of carbonation. Aim for around 2.5 volumes of CO2.

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konvoy@konvoykegs.co.uk 0800 4681468

PACKAGING HANDLES

PakTech designs and manufactures 100% recycled, recyclable and reusable packaging handles. PakTech is the smart and sustainable packaging solution.

www.paktech-opi.com handlesales@paktech-opi.com

Phone: +1.541.461.5000

TANKS

YEAST

Fermentis is an expert in the art of fermentation. Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics. Discover our products on www.fermentis.com Contact us at fermentis@lesaffre.com

Low Carbon Malt Makes Low Carbon Beer