Master Brewer - Spring 2009

M A S T E R

BREWER Spring 2009

Chocks Away! www.shepherdneame.co.uk

Welcome

Beer sales grow by 6.7% The company has delivered a strong sales performance, with turnover up 7.2% to £56.2m, in what has been a turbulent time for the industry and the economy as a whole.

This issue of Master Brewer focuses on the necessity to adapt to the evolving and challenging marketplace. You will see how our rich heritage, premium brands and diverse portfolio are enabling us to maintain a strong position despite the recession and recent hikes in alcohol duty.

The off-trade market is flourishing and as a brewery we are well placed to capitalise on this growing market with our wide range of quintessential Kentish Ales and premium foreign lagers brewed under licence. Asahi has also enjoyed significant growth in high-end bars and restaurants in London and the Home Counties.

There’s no denying that it is a tough time for beer and pubs and for industry generally. We have re-focused our investment strategy accordingly to help our licensees through the down turn. But we are investing in our pub estate over the next year, in areas such as bar developments, kitchen upgrades and improvements to gardens and car parks. In the current economic climate pub goers will be more discerning than ever when choosing where to spend their money, but we are confident that our pubs will continue to attract customers ahead of the competition.

As always we are looking forward to the cricket season and this year we will continue our sponsorship of the Kent 20/20 tournament. We are also sponsoring a Spitfire hot air balloon, the official launch of which will take place at the press launch for the Kent County Cricket Club season in April.

Chancellor Alistair Darling and the Treasury have repeatedly dealt significant blows to the pub trade over the last year, with regular hikes in duty, further compounded by the introduction of an alcohol duty escalator that will increase duty on beer by 2 per cent above the rate of inflation every year for the next four years. These hikes are a tax too far, which could prove devastating to the great British pub, leaving them facing a £520million tax bill at a time when the whole economy is suffering. Independent predictions estimate these actions could cost 75,000 jobs. Excise is not helping to control binge drinking; instead it distorts the market, pushing consumers away from pubs and beer and towards high alcohol products.

This is why the brewery is championing the ‘Axe the Beer Tax campaign’ - rallying our customers to save their local pubs by registering their support at www.axethebeertax.com.

And I urge you all to do the same!

Jonathan Neame Chief Executive Shepherd Neame

Beer volumes have been very strong, with total volumes up 6.7%, but profits have been hit by higher raw material costs, which were 27% up on the same period last year. Strong performances by key brands, particularly Asahi, are especially encouraging as is the performance of take home.

The company’s London pubs put in a strong performance, increasing like-for-like sales by 2.9% during the period. More recently, managed houses also performed well, with like-for-like sales up 1.8% to the end of February. Overall, the retail business has been resilient, with like-for-like sales down 0.2%. Tenanted contribution was down 4.1% on a like-for-like basis but this compares favourably with the rest of the industry.

Chairman Miles Templeman said: “These are challenging times and it is impossible to judge how deep and how long the recession will be. In previous downturns, however, beer and pubs have proved more resilient than other sectors and have picked up earlier, as consumer confidence returns.”

Axe the Beer Tax! Shepherd Neame chief executive Jonathan Neame is rallying the people of Kent to save their local pubs and clubs by signing up to a national campaign.

‘Axe the Beer Tax, Save the Pub’ was launched at the Westminster Arms pub in London and thousands have already registered their support at www.axethebeertax.com.

Mr Neame said: “There is a serious misconception in Westminster: the government has come to regard pubs and clubs as a tax collection point on one hand and a social problem on the other. Government policy is increasingly interfering with people's social lives.

Responsible drinkers everywhere want to socialise, without being financially penalised for the irresponsible behaviour of a small minority.

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Why is it that with other industries the government reaches for its chequebook, but for pubs it reaches for the revolver?

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Jonathan Neame, The Times quote of the day 26th February, also appeared in the Daily Telegraph on 26th February.

Actress Jennifer Ellison launches Axe the Beer Tax campaign at Shepherd Neame’s Westminster Arms pub

“Taxing sensible, social drinkers as a way of discouraging those who drink too much will not work. Beer is already the most expensive drink, as measured by alcohol units.

“We are calling on the Chancellor to abandon plans to raise beer taxes in future budgets. Our message, on behalf of our customers, is: enough is enough.”

He said Britain’s beer and pub trade was under threat – beer sales in pubs are at their lowest since the Great Depression, closures are accelerating, profits are down, and jobs are being lost.

More than 90 per cent of beer sold in the UK is made in the UK. Mr Neame continued: “In the current economic climate, there can be no case for doing such harm to a very British industry.”

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“It seems especially ridiculous that the most dilute form of alcohol, namely beer, should be disproportionately penalised.”

In the 2008 Budget, the Chancellor not only imposed a duty rise of 9 per cent but also proposed the creation of an alcohol duty escalator. This is designed to increase duty on beer by 2 per cent above the rate of inflation in each of the next four years.

Chancellor Alistair Darling compounded the difficulties for the industry by announcing in the pre budget report an 8 per cent hike in alcohol tax, meaning duty rose 17 per cent in 2008.

Mr Neame, chairman of the British Beer and Pub Association’s Duty Panel, said: “The Treasury will not raise the income it seeks from our customers.

As tax goes up, beer sales go down.

Tax increases will reduce not raise government revenue so the Chancellor’s sums do not add up.

Home front

These are tough times for business and the beer industry is no exception. As well as having to cope with the worldwide economic downturn, brewers face substantial changes in legislation, tax and customer behaviour. Only by adapting to these challenges, investing in quality and seizing new opportunities can we face the future with confidence.

More Britons are choosing to buy ale and lager to drink at home than ever before. While pubs struggle to attract customers, beer has become a regular fixture in our shopping trolleys.

According to figures issued by British Beer and Pubs Association last September, beer sales in supermarkets and off-licences were up 2.1 per cent on the previous year, despite beer consumption declining by 4 to 5 per cent.

For the first time, the UK is nearing a situation in which the majority of the beer consumed in this country is purchased from a supermarket or off-licence.

On the Continent, the majority of beer is purchased from the off-trade to be consumed at home with only 30 to 40 per cent of beer consumed in bars and restaurants. That’s why historically the Great British Pub has such a treasured role in the national identity.

But in recent years, pubs have been under siege from new licensing regulations, the introduction of the smoking ban and punitive levels of taxation on beer – their core product.

Today, pubs have to compete with many other leisure experiences and that means that only those offering quality and value survive.

There have also been changes down at the local supermarket. Buyers seek to maintain a wide range of beers but to constrain costs by dealing with fewer suppliers. Competition is fierce, putting presentation and innovation at a premium.

Meanwhile, health campaigners are putting pressure on major retailers to sell alcohol more responsibly, leading to yet more changes in the fields of pricing, labelling and positioning within the store.

It’s a confused and shifting picture but doing nothing is not an option.

A strategy of targeted investment in our pubs and our brands is the key to making it through the lean times and emerging in the best possible shape to take advantage of better trading conditions, whether they emerge in the on-trade or the off-trade.

Sales and marketing director Graeme Craig said a similar thing happened as village shops disappeared when supermarkets came on the scene.

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Villages that once had three pubs might now only have one – but that pub will be of higher quality and present better value overall

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“Villages that once had three pubs might now only have one – but that pub will be of higher quality and present better value overall,” he said.

“We must make sure that when people do choose to have a night out at the pub the experience lives up to their expectations, with a safe, attractive environment, a warm welcome, friendly service and great quality beer.”

Attitudes to alcohol are changing, particularly with regard to lifestyle.

People are becoming more aware of the alcohol by volume of the products they are drinking, the number of units of alcohol and the calories they contain.

Andy Pinnock, head of take home sales

Graeme said: “It is good that our customers are able to make informed choices as to what’s right for them.

Shepherd Neame has an excellent record for pubs that provide a safe environment where people can drink and socialise responsibly.”

He said that a wide range of beers and good product knowledge among bar staff could pay dividends in giving the consumer what they wanted.

In the supermarkets, clear labelling can help shoppers make informed choices and food-matching promotions encourage responsible drinking.

Another factor where professionalism and skill can give Shepherd Neame an edge is the holy grail of the beer drinker - getting a good pint every time. But that’s not as easy as it sounds.

Graeme said: “Our strength is in breadth, quality and product stability which gives us an advantage over many of our competitors in both the on-trade and off-trade. Shepherd Neame has a well of vast experience among our brewers, ensuring that our beers are consistently up to the mark.”

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This year, Asda and Shepherd Neame have followed that success with a “Two for £2” offer, pairing a 660ml bottle of Kingfisher with an item from Sharwood’s Indian range, such as naans, poppadoms, sauces, pickles and chutneys, saving the buyer more than £1.

Another development in supermarkets is the pressure being put upon them to bring beers “back to fixture”. This simply means bringing all alcoholic drinks together in one area of the supermarket, rather than piled high near the entrance or placed next to related products.

Shepherd Neame is one of the few regional brewers selling lager into both the national on- and off-trade.

The company’s understanding of international beers started many years ago with the introduction of lagers in the sixties and seventies and has continued in recent times with the brewing of Asahi and other premium beers from around the world under licence.

“These alliances have brought us into contact with distinguished brewers from across the world, giving us a strong knowledge of different kinds of ale and lager,” said Graeme.

Head of take home sales Andy Pinnock said: “All our core brands are performing well and sales of bottled beers are up 7 per cent on last year, better than the national trend. Bishops Finger, Spitfire, Asahi and Kingfisher are doing particularly well.”

The bottled ale section in most supermarkets has changed considerably over the last 12 months although this may not be immediately apparent to consumers.

Choice and variety are key drivers for consumer purchasing decisions and Shepherd Neame’s wide range of products caters for needs across the market. This search for economies in the supply chain favours brewers capable of providing a range of distinctive beers – organic, premium, international – under the same umbrella.

Shepherd Neame is one of a tiny handful of regional breweries able to be this flexible and to offer such diversity.

Andy explained: “We take a portfolio approach to selling-in our brands. If you have a varied offer you are able to reach into different occasions and needs. You can also take advantage of trends and short-term developments.

“For instance, if there is a period of hot weather, bottled lager sales peak quickly. But if a supermarket is holding a beer festival, they will be looking for ales with provenance.”

Supermarkets are also growing at the expense of other kinds of retailers by offering the “best of both worlds”.

Andy said: “Supermarkets are exploiting choice and difference as well as being the biggest national players. They are setting up local buying teams so they can promote some locally-produced goods, engaging with customers on a local level, while continuing to sell national brands.

“This is great for us in the Kent area, and good for the category, but not so good further afield. It means we have to do something special to be noticed outside our natural heartland.

“We approach this challenge by offering promotions ideas to retailers, making them aware of our wide portfolio and giving great customer service.”

In a pioneering deal last year, The Asian Collection was teamed with the Asda Indian Meal for £9 giving the customer a saving of more than £4.

More than just a bottle of beer: The Asian Collection is imaginatively and attractively packaged, encourages customers to try something different, and offers supermarkets the chance to offer food-matching deals with their oriental ready meals. The striking design of a special edition Spitfire Battle of Britain pack proved attractive to customers and helped raise £14,000 for the RAFBF. A piece of theatre in the bar: Sun Lik Beer’s exciting new fonts provide an attractive advertisement and add to the perception of a premium product.

Learning from Europe: Research shows that many women feel uncomfortable with a pint glass but feel standard half pint glasses lack style. New Continental-style glassware is being used to encourage more people to try our brands.

“This makes the organisation, layout and marketing of the beer and wine section even more important,” said Andy. “We need to work together to make it more appealing and easier to navigate for the shopper.

“We need to be thinking about giving more information on the shelves, food-matching ideas and grouping beers into categories.”

Great-looking packaging, fonts and glassware, can also make a difference.

Detailed attention to all three can give each product its own personality.

Shepherd Neame is responding to the changing sales environment by investing in a new bottling hall, which will increase the brewery’s capacity to fill and package bottled products.

Even though times are hard, the company continues to invest in upgrading its pubs. The latest year-long programme of works (see feature on page 11) is aimed at bringing small but significant improvements to more than half the estate.

A swiftly changing market presents a huge challenge on multiple fronts.

But by investing in pubs, making them leaders in their local area and the best choice for a night out, as well as investing in brands, making our ales and lagers the best choice for a night in, Shepherd Neame is uniquely equipped to face the future with confidence.

Restaurants and beyond More people are choosing quality beers to accompany food and Shepherd Neame is finding new outlets in the restaurant trade.

Sun Lik Beer is a favourite in Chinese restaurants, Kingfisher is a big player on the curry scene and Asahi has had a major impact in Japanese bars and restaurants, as well as making inroads into high-end bars and nightclubs.

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We must make our pubs the best choice for a night out and our brands the best choice for a night in

“Although it is important to sell our beers and lagers into supermarkets and pub operators, there are still thousands of independently-operated pubs and restaurants looking for something different,” said Graeme Craig. “That’s why it is important to have a diverse portfolio of distinctive ales and lagers that can stand out from the crowd.

“The job of the national sales team is to make contact with all these potential customers and to make them aware of the breadth and quality of our portfolio.”

The increased emphasis on putting Shepherd Neame beers in front of new customers nationwide has resulted in new appointments, both in Faversham and across the country. The number of offtrade staff at Shepherd Neame has risen from 27 to 40 in the last couple of years.

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Meet the take home team Head of Take Home Sales Andy Pinnock has a team of four, dealing with some of the biggest names in British retail.

Tim Watson and Deighton Ridge are responsible for retail sales, particularly the big supermarket chains, dividing the UK between them on a north-south basis.

Tim works with Asda, Morrison’s and the Co-Op, while Deighton deals with Tesco, Sainsbury’s and Thresher.

Steve Walmsley deals with wholesalers, including Bookers, Makro and large independents.

Based in Faversham, Amanda Beer provides sales support for the rest of the team while they are out on the road, sending out samples and dealing with price queries and invoice payments.

Andy Pinnock

Tim Watson

Aged 38, Andy joined Shepherd Neame from InBev a year ago. A father of two, he lives with his partner in Brighton, and enjoys salsa dancing and watching and playing sport, particularly golf and rugby.

When time allows he is a keen trainspotter.

Tim, 34, is the most recent addition to the team, joining from InBev in September 2008.

He lives with his partner and two children in Rugby, Warwickshire, and enjoys computing and photography in his spare time.

Amanda Beer Steve Walmsley Steve, 51, worked at Charles Wells Brewery before joining Shepherd Neame in 1999.

Married with two grown-up children, he lives in Aylesbury, Buckinghamshire, and in his spare time enjoys cycling and golf.

Deighton Ridge Deighton, 41, worked for Holsten and Carlsberg before joining Shepherd Neame in 2007. He lives in Worcester with his wife and three children, and his hobbies include fishing and football.

Amanda, 32, joined Shepherd Neame in 2000 as Amanda Whitehead, and has two brothers working at the brewery. A Faversham mother of two, she worked in reception, customer services and IT before joining take home sales.

Two years ago, Amanda married Justin Beer to give her one of the most sought-after email addresses at the company: abeer@shepherdneame.co.uk.

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What our customers say...

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British Guild of Beer Writers Beer Writer of the Year Zak Avery is the man behind specialist off-licence Beer-Ritz, which stocks about 600 beers from all over the world.

“We've seen a definite increase in interest in good quality bottled ales, and a general move towards better quality all across the board,” said Zak. “People are looking for flavour and authenticity. Price is fairly low down the list of considerations.

“We stock Bishops Finger and Spitfire, and sometimes a seasonal Shepherd Neame beer when it's available. We stock them primarily because people like them, and they have a loyal following. Customers respond to Shepherd Neame beers with deep-seated loyalty and a plainly expressed irritation if we run out. One customer gets so irate if we have no Spitfire that we carry a disproportionate amount of stock, just to be safe!”

Jill Wilson is Beer Buyer for the supermarket Asda, sourcing 300 different lines “chosen to cater for all the demands, tastes and occasions of our customers.”

“People consider price, brand and occasion when choosing a beer.

Asda stocks the complete range of Shepherd Neame beers. The majority are listed nationally and sell well and the account team is very proactive, good to work with and full of fresh ideas.

“Shepherd Neame beers sell very well outside the brewery’s traditional heartland and Spitfire is one of the fastest growing brands in our Premium Bottled Ale category.

“The Asian Collection packs were new to our customers and worked well with curry. Our current Kingfisher promotion invites our customers to choose rice or a curry sauce with the beer and we have been really pleased with the feedback from our customers.”

Paul Bromilow is manager of the nearest supermarket to the Shepherd Neame brewery, Tesco in Crescent Road, Faversham.

“Tesco is committed to providing not just national brands but also local sourcing – great products from trusted brands within the local area. Shepherd Neame beers are one of the great tastes of Kent and we are proud to offer a good selection of Kentish ales for our customers.

Thierry Brocher is Operations Manager of the Valmont Club and the Rumi cocktail bar, both in Fulham Road Chelsea.

“The Valmont Club, an exclusive members’ club in Chelsea, believes that only premium and super premium products are suitable for the refined palate of our customers.

"This is why we have been selling Asahi beer for the last seven years within our Chelsea venues and will continue to do so.”

“However, one of the reasons Tesco chooses to deal with Shepherd Neame is that it’s not just all about Kentish beer. The brewery offers a wide portfolio and this enables us to offer a great range for our customers – from traditional ales to modern Japanese lager – all from one supplier.”

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THIERRY BROCHER

PAUL BROMILOW

JILL WILSON

ZAK AVERY

We have a diverse and strong brand portfolio and a superb sales team who get our products to market but don’t just take our word for it.

Here’s what some of our customers have to say about it.

A day in the life...

Aaron Rudd

Aaron Rudd would appear to be living every young man’s dream.

It’s his job to sell Asahi into the bars, clubs and restaurants of London, spending his days (and nights) meeting the movers and shakers of the entertainment and hospitality scene. It’s hard work – but someone’s got to do it!

Aaron’s long day starts around 9am at his home in Clapham, South London.

“The alarm goes off and the BlackBerry goes on,” he said. “I spend the morning on my computer, checking emails, researching new clubs and bars and arranging meetings with clients.”

Research is a vital part of Aaron’s day: he uses websites and magazines such as View London, London’s best bars, Theme and Imbibe to keep up with the latest news of club, bar and restaurant openings.

“Constant monitoring is essential,” he said. “News and, more importantly, reviews help me identify potential new clients and keep track of what people think of the clients we already have.”

About 11.30am, Aaron makes the 25-minute journey into Central London to meet the managers and owners of bars and restaurants in the quiet time before their lunchtime service begins.

“Sometimes it’s just a chat, just to see how the beer is selling and if there is anything they need from us. Although I deal with more than a hundred customers, I try to make sure that I get round to see them all once every six weeks at least.”

Aaron said that the Asahi team did not limit themselves simply to Japanese

restaurants but tried to sell in Asahi to a range of premium level establishments with the right clientele for the brand.

Recent successes include Paramount members’ club at Centre Point, Collection and Bartique in Chelsea’s Fulham Road, the Ferndale Hotel Group and London Clubs International, a group of private members’ clubs and casinos.

After lunch at about 2pm, Aaron spends the afternoon catching up with wholesale representatives, industry magazine reps promoting Asahi, building relationships, exchanging ideas and picking up even more gossip about new venues.

Aaron said: “To know the London scene you have to be out there living it because everything changes so quickly.”

At 5.30, when most people’s working day is drawing to a close, Aaron’s day has barely started as he approaches his busiest period, meeting bar and restaurant managers who are preparing for the evening service . After the meetings it is far from the end of his day.

On Wednesdays, Thursdays and Fridays, Aaron checks out the London club scene, sometimes with his flatmate, who does a similar job for Bacardi.

Shepherd Neame on TV TV team wash down oysters with Whitstable Bay John Pearce, from Sittingbourne, is using Shepherd Neame beers as ingredients and as matches for dishes he is cooking to represent the taste of Kent in Taste the Nation, a new daytime TV show on ITV. The keen chef is being mentored by professional Ed Baines in a national cookery knock-out competition to pitch the best of Kent produce against other regions of the UK. In the show, the Kent team prepares deep fried oysters, washed down, naturally, with Whitstable Bay. The show was filmed between November 2008 and February 2009 and is due to be aired during March and April.

“When you visit a club, it is important to work out if it is an environment where Asahi could be successful,” said Aaron.

“If everyone is drinking Champagne and vodka and no one has a beer, that’s got to tell you something. But if there’s premium beer in evidence, that’s an opportunity we can identify.”

After Aaron has caught up with emails on his BlackBerry his working day enters its final phase. From 10pm he attends parties sponsored by Asahi and works with party promoters to make sure Asahi is the lager of choice when they are organising prestige events.

He also receives plenty of invitations to bar openings, parties and other events which provide great opportunities to meet potential customers – often there are more than one a night and he tries to cram as many in as possible. But it means very late nights, working into the wee small hours. Aaron rarely gets to bed much before 2am, sometimes later, and then it is back up at 9am to fly the Asahi flag all over again.

“It is good to show your face in the clubs, even if it’s just for an hour,” he said. “It is quite hectic but it’s not so much a job, more a lifestyle.”

... from cooking to genealogy, our beers, pubs and directors have been on the small screen this spring

Where did they think they were?

The Royal Sovereign in Bexhill was featured in the TV show Who Do You Think You Are? which was investigating the ancestors of newsreader Fiona Bruce.

Hairy Bikers The Hairy Bikers visited the brewery in late February to film part of their new series that will be screened on BBC 2 over the summer.

Directors dine on camera Jonathan Neame was a guest of Miles Templeman at a dinner for the Institute of Directors, cooked by semi-finalist contestants from the TV programme MasterChef.

Head chef Roger Evans took the three semi-finalists under his wing for the fine-dining service element of the show, held in the restaurant at 116 Pall Mall, home of the IoD.

Bit early chaps Eagle-eyed fans of the programme Oz Clarke and James May Drink to Britain, in which the pair tour the UK in a caravan, will have noticed a bottle of Spitfire on their breakfast table.

Supporting

our pubs Shepherd Neame is investing in its pubs this year to help see its licensees through the economic downturn.

Many of the brewery’s pubs in Kent, Sussex, Essex, Surrey and London will reap the rewards of the investment strategy, the result of a detailed assessment across the estate to identify building projects which will provide key improvements to licensees’ businesses.

Approximately half of Shepherd Neame’s tenanted pub estate will benefit from internal and external refurbishments such as bar developments, kitchen upgrades, garden and car park improvements, outdoor smoking areas and improved toilet facilities.

Tied trade and property director George Barnes said: “We’re all too aware of the difficult trading conditions facing businesses and have refocused our pub investment strategy to support and motivate our licensees.

“We’re confident that by investing in as many pubs as possible, all of our licensees will be in a strong position when trading conditions improve.”

Further support for the company’s licensees has been in the form of a promotion on the brewery’s most popular drinks. Licensee Chris Maclean of the Railway Hotel praised the promotion in his blog for trade newspaper The Publican: It was with some astonishment that my brewery sent out a letter the other day with a deal. A deal the like of which I've never encountered before. They have offered us a discount. A big discount. A discount on the products that matter most. On our main bitter, our main lager and on Coke.

But the shock of the deal is that it is exclusive to tenants, it covers our two main core products, it has a limited time and we can maintain our GPs - although if our volume sales remain static our income falls slightly. But my prediction is that volumes might well increase. I think it will be very good and I suspect many who read this would wish their pub co’s did something similar.

I think it is a bold initiative. I think licensees that survive this turmoil will do so by showing resourcefulness and adaptability, seizing every opportunity to gain market advantage.

Damn, it’s exciting. It is times like this that remind me that my over-riding consideration is that I'm a businessman. Plain and simple.

Shepherd Neame holds

first-ever Pub Beer Festival The brewery has held its first beer festival, pairing Kentish ales with three delicious cask beers from the South West.

The week-long festival was held in 130 Shepherd Neame pubs and 30 free-trade outlets across London and the South East.

Alongside Shepherd Neame favourites Spitfire, Bishops Finger, Master Brew, Kent’s Best and Late Red, the pubs offered a selection of three guest beers from the West Country – Black Prince, Dartmoor IPA and Butcombe Gold.

Shepherd Neame’s tenanted trade director, George Barnes, said: “This is the first time we have run a beer festival of this type, a celebration of fine cask ale in pubs all over the South East. Shepherd Neame is looking forward to holding further beer festivals, showcasing guest beers from other parts of the country.”

Continuing the success of our first beer festival and to encourage footfall to our pubs, Shepherd Neame is going to be participating in National Cask Ale Week between 6th and 13th April.

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Beer Fest Success to Continue

In association with CAMRA and sponsored by the Daily Telegraph, it will see our finest cask ale pubs featured on a dedicated website, enabling ale enthusiasts to view an interactive database of more than 5,000 pubs that are participating in National Cask Ale Week. Visitors to the site will be able to download money off vouchers to entice them to frequent their local and vote for their favourite pint.

We are encouraging all of our licensees to get involved with Cask Ale Week in any way they can by hosting special events like quiz nights or beer and food-matching evenings. In return they will benefit from official point of sale merchandising and consumer incentives that will generate footfall.

We may even include some microbrews into selected houses that are going the extra mile to promote Cask Ale Week in their premises.

Phil and Debbie Glover with Tom and Angie Raper, licensees of the Walnut Tree

Four’s company at The Walnut Tree The Walnut Tree at Loose has an unusual tenancy arrangement in which two couples have pooled their resources to run the pub in partnership.

Husband and wife Phil and Debbie Glover and their friends Tom and Angie Raper live near the pub on the outskirts of Maidstone.

They already jointly owned a beauty salon in the area and, spotting the potential of the traditional local, they approached Shepherd Neame to take on the pub as a team.

The couples split their time between their regular jobs and the pub. Phil is a British Gas engineer, Debbie a catering contracts manager, Tom a security consultant and Angie runs the beauty salon.

Phil deals with the day-to-day running of the business and has appointed his daughter Shara as bar supervisor, backed by five reliable and trusted staff. Debbie, Tom and Angie provide back-up and help out with special events and promotions.

“We have regular live music and they arrange posters and book the bands,” said Phil. “It is going very well and the pub is busier this year than last year.”

As well as live music, the pub also attracts customers with poker nights on Mondays and petanque on Wednesdays.

They have also started a pub football team and welcomed two existing local teams to use the pub as a base.

To keep things simple, the four decided not to serve a full menu but to offer pizzas and paninis prepared by bar staff.

The Walnut Tree raises money for Cosmic, a charity in aid of the Paediatric Intensive Care Unit in St Mary’s Hospital, London, which treated the granddaughter of a regular, who sadly died of chicken pox with complications.

The pub hosted a charity football match and auction on New Year’s Day, raising more than £900 for the charity.

“It was hard work clearing up after New Year’s Eve and then launching straight into a fund-raising event but it was well worth it,” said Phil.

Open-plan goes to plan The brewery recently completed a £42,000 refurbishment at The Walnut Tree.

A complete internal refurbishment has seen the main bar area transformed by the removal of a dividing wall creating a more spacious feel. The addition of French doors and a staircase leading up to the garden are great new features.

Phil said: “The new design makes best use of the space available and modernises the pub without losing the charm of the building. We hope that the new look will give us the competitive edge.”

Becoming a tenant: The Telegraph at Deal Robert Hutson, 32, and his partner, Emma McGlashan, 23, have fulfilled a long-held dream of running their own pub, after taking over the tenancy of The Telegraph, in Deal, on the Kent coast.

“We are enjoying it very much,” said Robert. “We get plenty of time together as a couple, enjoy the company of the locals and have lots of fun when we hold theme nights.”

Shortly after Robert took over, Shepherd Neame gave The Telegraph a complete exterior redecoration, including painting, repairs, new signage and stylish uplighting. New windows have been fitted with lightly frosted glass etched with the name of the pub.

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Robert, who was born in Gravesend, collected glasses and worked behind a bar as a young man but always dreamed of running a pub himself.

He trained as an electrician and worked in London and North Kent but sold his house in Gravesend to go and follow his trade in New Zealand.

Six years ago, he returned to live in the Deal area to be near his family.

Robert and Emma, who worked in property letting, wanted to run their own business and began to look around for a suitable opportunity.

“We had been thinking about running a pub for a while,” said Robert.

“We kept an eye on the Shepherd Neame website, looking to see which pubs were available. We knew of The Telegraph and thought it would be a good prospect.”

The couple took on the house at the beginning of April last year.

The brewery helped Robert and Emma obtain personal licences and deal with all the necessary paperwork and arranged for Robert to attend a cellar management course and work his way through the company’s in-house Master of Beer qualification.

Then it was time for the couple to determine the pub’s commercial strategy. Robert said: “The pub doesn’t have any commercial kitchen facilities so serving food was not an option. Instead, we decided to concentrate on keeping the pub busy by promoting sports teams and entertainment.”

Now the pub has nine darts teams, three pool teams and two football teams, attracting a loyal clientele.

Robert explained: “Monday to Thursday is darts and pool – men’s, ladies and mixed – and we have live music at the weekend. It’s a small pub so we have soloists or small bands playing soft rock, easy listening or country and western.

We ask our customers what they enjoy and try to give them what they like.”

They also run a curry and quiz night once a month and have been experimenting with special events, including a Halloween fancy dress party.

Are you a people person with an eye for

Then a pub tenancy could be just the job for you!

“You need working capital, but initially it is a very inexpensive way to get into a business.

“For example, if you wanted a freehouse, something like The Anchor would be £1 million.

‘‘

Customers make the pub, staff control it, and you’ve got to be a captain of the ship

Pub tenancies are currently proving one of the most attractive ways to enter the pub industry. They require relatively low capital outlay and offer great flexibility for ambitious entrepreneurs with a range of marketing and management skills. Tony Patey, business editor of Kent on Sunday, and a former pub licensee, joined David Little, tenant at The Anchor in Faversham, to discover what it’s like running a pub in the 21st century. Here we reprint Tony’s article, published in Kent on Sunday.

John Fothergill became the most famous publican in Britain before World War II when he wrote a little book which became a best-seller.

Called An Innkeeper’s Diary, it was all about his time at the now-famous Spread Eagle Hotel in Thame, Oxfordshire, in the 1920s.

Anyone who has run a pub will wholeheartedly agree with the sentiments expressed in the diary.

The most important ones, I think, are having some ready capital in your back pocket, formulating the right policy, and having a mind for the tiniest details.

If you’re not a natural people person, then don’t even think about it in the first place.

I recently spent a day with David Little, who runs The Anchor, a lovely old pub just off Faversham Creek, named as one of the top 25 pubs in the UK in the Good Beer Guide 2009.

He’s a tenant of Shepherd Neame and with the economic downturn there is a strong business model case to be made for running a tenanted pub rather than buying a lease or freehold, because the latter two could easily fall in value as well as rise.

Shepherd Neame is on the lookout for potential tenants and asked David and me to produce some “on the job” advice for would-be publicans.

Any publican would agree with David when he says a prospective publican must remember that today the job is “retail, 24/7” – your regulars will, of course, be your bedrock, but you have to attract a steady stream of other customers.

Here are some of David’s thoughts: “You have to be multi-skilled. I come from a freehouse background and we could, in a way, make it up as we went along. But coming into the Shepherd Neame tenancy scheme I found retraining was vital.

’’

“You have to do a SWOT – strengths, weaknesses, opportunities, threats – analysis first. Then it’s hearts and minds in the first six months, you’ve got to win over your customers.

“Customers make the pub, staff control it, and you’ve got to be a captain of the ship.

“You’ve got to make sure they understand you’re fair, firm and reasonable.”

Tenanted trade and property director George Barnes said: “We are coming to a point where tenancies are becoming a lot more attractive than leases. The qualities I look for in a licensee are marketing skills and the ability to be proactive.”

Want to find out more?

If you like the sound of becoming a pub tenant with Shepherd Neame, check out the careers section at www.shepherdneame.co.uk or visit one of our tenanted open days (details on website). Alternatively, call HR co-ordinator Linda Reece on 01795 542132.

Reach for the Sky at Ye Olde Whyte Lion Sports fans can enjoy the fresh air without missing a moment of the action this spring and summer, following a £75,000 refurbishment at Ye Olde Whyte Lion in Locksbottom.

The pub now has Sky TV, including an outside screen for customers using the pub’s landscaped garden, which has decked areas for eating and drinking, complete with heated umbrellas.

Ye Olde Whyte Lion, an ancient coaching house on the old London to Dover road, has had a complete external redecoration, while the interior has been restyled in aubergine and dove grey.

A carpet and new furnishings have brought a new feel to the restaurant while bespoke beige leather bench seats have been built in the bar.

Managers Tim and Wendy Mannion, who have worked at Ye Olde Whyte Lion for eight years, said: “The pub looks really smart and we are looking forward to a great summer of sport on TV and making the most of the garden. As usual we will be having our jazz garden party and barbecue on the Sunday of the August Bank Holiday weekend.”

WIN a copy of the 2009 Great pubs, which serve outstanding food using the best quality local produce and first class beer, are celebrated in the latest edition of Alistair Sawday’s Pubs and Inns of England and Wales. Published in April, the guide features over 900 pubs – including 14 Shepherd Neame inns.

How many Shepherd Neame pubs are featured in the new pub guide?

Send your entries on a postcard to: Master Brewer, The Mill House, Hollingworth Court, Ashford Road, Maidstone, ME14 5PP or email competitions@shepherd-neame.co.uk.

The George in Cranbrook

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Sawday Publishing has teamed up with Master Brewer to give away 10 copies of the new guide. Simply answer the following question:

Sawday guide!

Spitfire in Pole position Sponsorship from Spitfire helped a Kent relative of Sir Ernest Shackleton reach the South Pole, a feat the great Antarctic explorer never managed.

Will Gow, 35, from Ashford, arrived at the bottom of the world at 3.30am GMT on January 18.

He was joined by his companions Henry Worsley and Henry Adams. The three men spent 66 days dragging their sleds 919 miles to reach the pole unaided.

All three have family connections to members of Shackleton’s expedition which had to turn back 97 miles short of the South Pole in 1909. The explorer’s name lives on as a synonym for courage, bravery and leadership as he ensured the survival and safe return of all of his team members while overcoming desperate odds.

The Matrix Shackleton Centenary Expedition took five years to plan and aims to fund a new foundation to support inspirational leaders making a difference in the community.

Ashford man Will Gow at South Pole

Kent Journalist of the Year Awards 2008 The brewery recently hosted the Shepherd Neame Kent Journalist of the Year Awards 2008.

Shepherd Neame has been a proud sponsor of these annual awards for more than 20 years, celebrating the achievements of the county’s media industry and recognising the valuable news service they provide the community.

This year nearly 120 entries were received for this highly respected awards and the standard was excellent, making it a tough job for the judges in this closely fought competition.

The award ceremony included a three course lunch and a tutored beer tasting with the senior brewer, Stewart Main.

Renowned broadcaster and journalist Barbara Sturgeon chaired the judging panel and presented the awards to the category winners. Alan Watkins of the Medway Messenger won the coveted Shepherd Neame Kent Journalist of the Year Award.

Other winners included: Derek Johnson from ITV Meridian, who won the Kent Feature Journalist of the Year Award; Will Barkway of ITV Meridian, who picked up the Spitfire Kent Sports Journalist of the Year Award; and Joe Walker, who won the WF Deedes Kent Young Journalist of the Year Award.

The Sevenoaks Chronicle won the Canterbury Jack Campaign of the Year Award and the Medway Messenger won the Shepherd Neame News Service of the Year.

Judges and winners celebrate at the Brewery Visitor Centre

International success for ales Two ales from Shepherd Neame were honoured at the fifth European Star beer awards 2008, announced at the industry’s largest trade fair, BRAU Beviale in Nuremberg, Germany.

Master Brew Kentish Ale won a bronze medal in the English-Style Best Bitter category and Christmas Ale netted a bronze medal in the English-Style Golden Bitter category in a blind tasting of beers from all over the world.

A jury of 65 brewing experts from 12 nations met in Brauakademie Doemens in Grafeling in Germany to taste 688 beers from 32 countries a record number of entries.

The judges looked for uniqueness and authenticity and prize winners had to conform to strict criteria in terms of flavour, quality, balance and superb taste.

Spitfire has been named as one of the ‘World's 50 Best Beers’ at the International Beer Challenge in London – the largest packaged beer competition in the world.

Beers were rigorously assessed in a blind tasting by a panel of expert judges including beer critics, current and former brewers, buyers, retailers and specialists from the packaging and marketing sector.

Each year, the challenge aims to find the world's most amazing lagers, ales, stouts, and specialty beers from across the globe and, in association with industry magazine Off Licence News, publishes its list of the 50 top beers. Beers were divided into 12 classes with Spitfire competing with ales between 4.3 per cent and 5.5 per cent abv.

Sun Lik launches new website Sun Lik Beer has launched a new-look website www.sunlikbeer.com and mini-site www.dimsumrestaurantguide.co.uk.

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To promote the sites, Sun Lik Beer teamed up with Ping Pong, the group of 11 stylish dim sum restaurants in Central London and the City, to celebrate Chinese New Year.

Diners were able to welcome in The Year of the Ox, matching a delicious 10-dish set menu with traditional Sun Lik Beer.

Brand manager Olly Scott provided staff across the chain with full information and training on Sun Lik Beer so they were best able to promote it among their customers.

Some 3,000 restaurants around the UK have been sent a Sun Lik Beer Year of the Ox table card and a new-look brochure, telling the story of Sun Lik Beer from its origins in 1890s Manila and suggesting food-matching combinations.

Ten of the best pubs Everyone deserves a reward after a good walk and what better incentive for getting out and about than knowing you’ll finish your hike at a good country pub? From coastal walks to woodland trails, here are 10 of the South East’s best pubs where good hospitality, food and drink finish off the perfect day out.

1 New Flying Horse, Wye Home of the recreated Chelsea Flower Show winning garden A Soldier’s Dream of Blighty, this 17th century posting house is in the heart of Wye, an historic village set in the heart of beautiful countryside.

A three-hour, 7km walk around the outskirts of the village offers challenging climbs and spectacular views and takes in Wye Crown and part of the North Downs Way. The village is also on the route of the Stour Valley Walk.

2 The Three Mariners in Oare near the medieval town of Faversham, Kent is surrounded by unspoilt farmland, orchards, pretty villages and majestic marshes. The pub bakes bread and oatcakes on the premises and serves delicious locally-sourced dishes.

3 Rye Harbour Nature Reserve in East Sussex offers excellent walking and cycling routes, as well as opportunities for bird watching and nature study. Nearby, in Rye Harbour, The William the Conqueror is a traditional pub offering excellent real ales and a menu of hearty pub food, including local crab sandwiches.

4 Dog and Bear, Lenham A traditional coaching inn, built in 1602, facing on to Lenham’s picturesque square in an Area of Outstanding Natural Beauty. The Lenham Village Walk highlights the settlement’s rich history while the East Lenham and Sandway walks explore the beautiful fields and meadows surrounding the village.

Lenham is the start of the Stour Valley walk and the North Downs Way and Pilgrims Way pass just to the north.

5 Woolpack, Chilham Near one of England's most picturesque village squares, complete with Norman castle, the Woolpack is a perfect base to explore the North Downs. The Chilham Heritage Trail explores both sides of the Stour Valley, passing through acres of traditional orchards up to the spectacular landscapes and Neolithic views of Julliberrie Down. The village is also on the Canterbury Loop of the North Downs Way.

Six Peaks Challenge

with walks The Hook and Hatchet, at Hucking 6 near Maidstone, is set in the 600-acre Hucking estate on the North Downs in an area of outstanding natural beauty.

Miles of walks, managed by the Woodland Trust, start from the 19th century pub’s doorstep.

7 The Red Lion, Chelwood Gate, West Sussex, is situated close to Haywards Heath, near the Bluebell Railway, Sheffield Park Gardens and the Ashdown Forest. It’s the ideal base for walkers aiming to combine a ramble in the beautiful local countryside with a well-earned meal.

Margate Maidstone

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Ashford

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A two-and-a-half-mile circular 8 walk from The Lamb Inn at Ripe, East Sussex, takes ramblers along country lanes and over fields. Walkers will find welcome refreshment at the pub in the form of a menu of freshly prepared, home-cooked food, including fish landed at nearby Eastbourne.

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An intrepid team of adventurers from the brewery will have their physical endurance tested to the limit as they take on WaterAid’s gruelling Six Peak Challenge.

A team consisting of Jonathan Neame, Graeme Craig, Olly Scott, Christian Hamilton, Darren Packman and Martin Godden will scale six of the highest peaks in the British Isles - Snaefell, Snowdon, Scafell Pike, Ben Nevis, Slieve Donard and Corran Tuathail - in a mere 72 hours.

Each member of the group has raised a minimum of £500 to take part in the hike. They hope to raise in excess of £4,000 collectively for WaterAid who provide safe drinking water to the world’s poorest people.

Anyone wishing to donate money to the Shepherd Neame Six Peak team can do so by logging on to www.justgiving.com/shepherdneameltd1

Canterbury

The Britannia, Dungeness, 9 is in a unique location, at the heart of an area of outstanding natural beauty. The pub sits between the two Dungeness lighthouses and has views of the second largest shingle bank in the world, It serves locally-sourced food with fresh local fish and Romney Marsh lamb specialties.

10 The Ringlestone Inn, near Harrietsham, is an unspoilt medieval lamplit tavern, surrounded by countryside loved by walkers and cyclists. The Ringlestone is the perfect place to relax after a hearty ramble across the North Downs or a visit to Leeds Castle, just five minutes’ drive away.

Fold out guides containing four self guided walks around Faversham can be obtained from www.faversham.org/walking

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For a guide to walks in East Sussex log on to www.eastsussex.gov.uk/ leisureandtourism/ countryside/walks

A tribute to Arthur Rex Beale Neame, former manager of Queen Court Farm and younger brother of company president Robert Neame, has died aged 72.

Rex Neame Rex Neame passed away in a care home in Herne Bay on November 12 2008 after a long battle with Alzheimer’s.

He is survived by his wife Kate, who works as a guide in the brewery Visitor Centre, son Jasper and daughters Annabelle and Joanna, with his second wife Fenella.

Rex was born on 14 June 1936 in Faversham, the youngest son of Jasper Beale Neame. He attended a preparatory school in Hindhead, Hampshire, during World War II before moving on to Harrow, where he became head boy.

A talented all-round athlete, he captained England at both cricket and rugby at schoolboy international level, played rugby for Harlequins, and notched up an impressive cricketing CV, taking the field with Kent County Cricket Club, the MCC, Dr Jardine’s XI and the Free Foresters.

A right-handed batsman, he bowled right arm off-breaks. In the 1955 match between Harrow and Eton at Lord’s, Neame took a hat-trick, his third victim being Henry Blofeld of Test Match broadcasting fame.

‘Social knit-working’ comes to Faversham pubs

Chris Maclean, licensee of The Railway, with knitting group

Social networking has become social knit-working as women use the internet to organise knitting sessions at two Shepherd Neame pubs in Faversham.

“Knit Night” is led by Claudia Benson, a teacher and designer who lives in the town.

The sessions are held on the first Tuesday of each month at the Three Mariners, Church Road, Oare, and the middle Monday of the month at the Railway Hotel, in Preston Street.

In 1959, he became manager of Shepherd Neame’s Queen Court Farm and in 1961 was appointed to the board. He ran the farm until 1966.

In 1967, he joined Bulmers as orchard development manager, with a brief to ensure a long-term supply of bittersweet apples for cider-making, thus establishing an orchard marketing policy still in use today.

Then he had a spell at brewers Marston’s, in Burton on Trent, before acquiring a hotel at Kinlochbervie in the far north of Scotland, where he was able to pursue his hobbies of fishing and shooting.

He sold the hotel and moved to Norfolk, where he enjoyed another pastime, painting. However, his declining health obliged him to return to Kent, where he had a cottage in Petham, near Canterbury, before moving to the care home in Herne Bay. Robert Neame said: “As well as being a talented sportsman, Rex was a gregarious and charismatic person who made lots of friends.”

Claudia, who used to run a yarn shop in Whitstable, said: “I like the idea of holding the knitting group in the pub. It is less formal than booking a hall and a lot more comfortable.

“Most of the women who come can knit already but it is good to do it as a group – it’s like it used to be around the kitchen table, having a drink and a chat.”

Chris Maclean, licensee of The Railway, said: “There appears to be a resurgence of knitting in this time of austerity. It certainly makes a change from pool and darts.”

Chris said some of his regulars had expressed surprise at seeing a group of women knitting in the pub but had soon got used to it.

Claudia said: “It is quite interesting some of the comments you get from punters. When anyone passes comment we are happy for them to have a go – we bring along extra knitting needles and wool just in case. “ She said a lot of wool shops had closed in the 1980s but knitting was enjoying a revival, with enthusiasts using websites to download patterns and arranging pub knitting sessions via email. A number of celebrities are reported to have taken up the pastime, including Julia Roberts, Madonna and Kate Moss.

“When you buy something made overseas you don’t know the provenance and how much the person was paid to do it,” said Claudia. “If you knit something for someone it is a gesture of love, regard and friendship.”

By David Holmes Master brewer and head of production David Holmes was asked to produce this article on the chemical aspect of hops in beer in the CAMRA publication What’s Brewing. Here he explains that when the hops are added is every bit as important as which hops the brewer chooses.

Thus each hop variety can boast a range of attributes, such as: • Goldings: citrus sweet, lemon, floral, violets and apricot • First Gold: rich citrus, orange peel, dried apricot • Target: marmalade, peppery geranium, orange • Challenger: full fruit palette • Fuggles: earthy, grassy, sensuous Choosing which hops to use is only part of the story. Hops can be added at different stages, depending on the effect you wish to achieve on the character of the beer.

This will vary depending on whether the hops are added at the beginning of the boiling stage (kettle hops), late in the boiling stage (late hops) or added to the cask (dry hops) – or, in the case of our 1698 Celebration Ale, all three!

Addition of kettle hops at the boiling stage changes the alpha acids into iso-alpha acids, creating a bitter flavour. However, boiling by its nature flashes the essential oils up the chimney and these are lost to the beer.

Late hopping means adding aroma hops five to 10 minutes from the end of the boil. This is late enough for most of the essential oils to be retained in the wort and for their flavours and aromas to remain in the beer.

For instance we add East Kent Goldings at the end of the boil to achieve the distinctive citrus notes in Whitstable Bay and a combination of Goldings and Cascade hops to give the grapefruit flavours of Canterbury Jack.

Dry hopping usually means a handful of hops added to the cask but can mean their addition any time after fermentation. This allows the complex oils to infuse in the beer and to lend it a distinctively hoppy aroma and flavour, a technique used in the brewing of bitters such as Spitfire and Master Brew.

Like any plant, the nature of the hop and thus the compounds it produces, rely on its growing conditions and when it is harvested.

Hops thrive in temperate climates and in loamy, deep, well-drained soil.

They also require long days of summer light to flourish and that makes three British counties ideal for their cultivation: Kent, Hereford and Worcestershire.

Harvesting takes place each September. The cut hops have their stalks and leaves removed and dried to 10 per cent moisture in oast houses before being packed into foil-wrapped “hop pockets” to keep them fresh for the brewer.

Fresh hops, with their infinite variety, are the key notes in the symphony of flavour, the understanding and use of their chemical properties bringing real art to the science of brewing beer.

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Most ale-lovers understand that the addition of hops to a brew is what gives a beer its bitterness. But that’s only part of the story.

Knowing which hops to choose, when to add them and in what quantities can make a huge difference to the end result, turning a chemical reaction into an art form.

The humble hop, Humulus lupulus, is a one-stop chemistry set for the brewer, containing well over 1,000 complex compounds in the form of resins and essential oils.

It is this variety which gives beer its complex aroma and flavour, and presents the brewer with both a challenge and an opportunity: to understand the parameters of each hop variety and to hand-craft the special character of each ale.

The addition of hops has an antibiotic effect that favours the activity of brewer's yeast over less desirable micro-organisms and balances the sweetness of the malt with bitterness.

The ales we brew at Faversham are distinctly bitter – and that’s down to the generous use of hops. Drinkers taste bitterness on thousands of receptors at the back of the tongue (taste buds to you and I) and that’s why beer is best “glugged” down the throat rather than slurped, as you would wine.

Brewers have developed a laboratory test to measure the level of bitterness. Lagers generally have a bitterness level of 16 to 21 but most of our ales range from 32 to 44 in the bitterness scale. It takes real skill to blend this level of bitterness into a great-tasting beer.

Hops such as our favoured Target, Admiral and Pride of Ringwood contain high levels of alpha acids, about 8 per cent to 15 per cent by weight, and are a key tool in developing bitter flavours.

Other hops such as Goldings, Fuggles and Saaz have lower levels of alpha acids (about 5 per cent) and are chosen for their essential oils, which give the beer delicate aromas and flavouring. For instance, myrcene oil gives a spicy aroma, limonene a citrus smell, and geranoil a floral note similar to geraniums.

Working smarter Tom Falcon, production and distribution director at Production and Distribution Director Tom Falcon Shepherd Neame, is keen to Brewery investments improve the brewery’s green “Recently the brewery has installed the second PDX unit into the brewhouse initiatives. In this edition of us the first brewery in the Master Brewer, Tom explains making UK to use the system permanently. the latest developments that Previously we spent £75,000 a year have seen the company become heating the wort, now that cost has been reduced to £35,000. By injecting the first brewery to attain steam directly to the wort in-line, the full accreditation for the ISO new PDX system has increased energy efficiency by 46 per cent and reduced 14001 environmental standard. our water consumption considerably.

“At Shepherd Neame we are very conscious of our impact on the environment and pride ourselves on green initiatives and sustainable production methods.

We continually look for ways to reduce our consumption, our waste and minimise our carbon footprint.

“Over the last five years the brewery has undergone an extensive modernisation programme and has invested in energy efficient methods of production that not only benefit the environment and save costs but also improves the quality and consistency of our product.”

The new PDX also minimises product wastage as the beer will no longer char as it does in traditional wort boilers.

“Another development is our new state-of-the-art bottling line that opens in mid-April. This ultra-modern machine works much faster and enables changeovers from one product to another at the press of a button. This will increase our productivity as well and saving energy, water and beer losses. As part of this project we will be moving from the more traditional methods of tunnel pasteurisation to

flash pasteurisation. This will help our beer taste fresher as well as significantly reducing our energy consumption and water usage.

“The installation of a new 30 tonne CO2 storage tank to replace the smaller 10 tonne tank has reduced the number of tanker deliveries to the brewery from 112 per year to only 30, reducing our carbon footprint. We are also looking at CO2 recovery technology so we can capture the CO2 produced naturally in the fermentation process, then clean and liquefy the gas to make us largely CO2 self sufficient as well as reducing our emissions.”

Logistics “We have invested in a new route planning system that has seen our annual mileage decrease considerably along with our carbon footprint.

In addition we have invested in new fuel-efficient HGVs that run on biodiesel and operate well below the emission limits set in Greater London.

Busy year ahead for pilot brewery

Stewart Main brewing Heart Warmer

Head brewer Stewart Main is planning an extensive programme of limited edition ales for 2009, making full use of Faversham’s pilot brewery.

He hopes to reprise some successful brews from last year, such as Dragonfire for St George’s Day, Jack in the Green for the Hastings May festival, and Whitstable Oyster Stout for the Whitstable Oyster Festival, as well as experimenting with new styles and flavours.

Old Faversham Dark, a 3.5 per cent abv dark mild, revived a glorious taste of the past, and it was so well received that Stewart plans to brew the authentic recipe twice a month.

New ideas include bespoke beers to celebrate Father’s Day and Halloween, and possibly a double IPA using American Simcoe and Centennial hops to mark US Independence Day.

Other delights mooted include a harvest festival ale, containing barley, wheat, rye and oats, a full-bodied double stout, a chestnut “Old English” ale, and a wheat beer, using lager malt and malted wheat, flavoured with coriander and orange peel.

The microbrewery will continue to brew special ales for beer festivals.

Recent successes include Essex Honey, a favourite at the Rochford Beer Festival.

Scotsman Stewart also brewed Burns Extra Special to mark the 250th anniversary of the legendary poet Robert Burns and revealed his romantic side, pairing rose petals and passion fruit to create Heart Warmer for Valentine’s Day.

Special events at the brewery If you’re looking for an inspiring location for your event then why not make Shepherd Neame’s historic brewery the special venue for the day?

Weddings and conferences have been held in its brew house and newlyrefurbished visitor centre since March 2007, providing a unique venue in the heart of the medieval market town of Faversham, Kent.

The brew house, which accommodates up to 50 guests, features a stunning stained glass window, depicting Kentish hop picking and brewing, as well as a traditional wooden mash tun, nearly a century old.

The visitor centre has an attractive, 15th century function room for up to 90 guests with exposed beams, a superb octagonal crown post and magnificent beer bottle chandelier.

The function room seats up to 70 delegates and for breakout groups, the museum meeting room provides a more intimate space. Here, organisers of conferences, seminars and office away-days can create original events in charming surroundings using the latest technology.

The centre offers a full range of public address and presentation equipment including a lectern, a projector and large screen, flipcharts, a laptop computer and a DVD player.

There is also the option to incorporate activities and team-building games: enjoy a tour of the brewery or a tutored tasting session and test your palette with our fun beer tasting challenge.

Companies can have the whole facility to themselves, across two floors, with a fully-equipped bar and dining facilities, and the chance to build your own package of conferencing and activities for one competitive price.

For weddings couples can make the day special by arriving in one of Shepherd Neame’s vintage vehicles, having photos in the Brewer’s Garden, and being showered with hops instead of confetti. And with exclusive use of the well-stocked, full-sized bar, it’s like having your own pub for the day.

Shepherd Neame has created a menu using the finest locally-sourced food matched to their range of awardwinning ales and wines. The brewery can provide a range of meals, from a finger buffet to a brewer’s platter or a three course meal, and there is also the option to offer guests a tour of the brewery between ceremony and reception.

Our beer experts can also host a beer and food-matching dinner and send your delegates away with bespoke “goody bags” comprising a range of unusual beer-themed products from our shop.

Trip to brewery can be an

education for students

The brewery is welcoming a school trip a week through its doors as teachers discover the benefits of taking students out of the classroom to see how the lessons they have learned are applied in the real world.

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For younger students, learning about responsible drinking at the brewery can form part of a PSHE (Personal Social and Health Education) course.

Students working in the fields of business studies and marketing can also discover how a product is produced, distributed and sold in both home and export markets.

Other tours deal with microbiology and health and safety issues in an industrial environment.

The Visitor Centre hosts about 50 visits a year, mostly from schools and colleges across Kent but also from South London, Essex and Sussex. Parties can vary from as few as 12 to up to a maximum of 60.

Some groups are as young as 14 but most are aged 16 to 18. As well as schools, elements of the tour are also relevant to some college courses and the brewery has played host to third year undergraduates studying the science of brewing.

Visitor centre manager Graham Hukins said: “We always discuss visits with the organising tutor beforehand and tailor the experience to the age group of the students and the subjects they are studying.”

One of the most popular reasons for school groups to visit the brewery is the chance to see some of the biology they have learned in the classroom being used in practice – a key part of the A level biology curriculum.

One of the tour guides is Visitor Centre Co-Ordinator Jessie Passmore, who joined Shepherd Neame early in 2008. The 24-year-old has a degree in literature from the University of Sussex where she earned spare cash as a university bar supervisor. She has also worked as a barmaid at a Shepherd Neame pub and has a wide understanding of the issues surrounding the responsible retailing of alcohol.

Jessie is a confident advocate of responsible drinking, having joined a panel of MPs, police officers and licensees in a question time session at Abbey School in Faversham.

“We are not here to preach,” said Jessie, “but it is good for students to learn the facts about alcohol and hear about responsible drinking from someone nearer their own age. I can relate to them because it was not so long ago that I was in their position and being faced with the choices they face today.

“It is also good for the teachers to take them out of their comfort zone – sometimes the same message can have more value because it is delivered outside the classroom.”

Pub player wins Professional darts player Steve “The Bronzed Adonis” Beaton was the special guest at the final of the Export on the Oche darts competition, sponsored

by Holsten Export.

Qualifiers from pubs and clubs across the South East contested the final at the Tudor Livesey Social Club, Catford, South London.

Richie Buckle, representing the Nailbox, Folkestone, won the £500 first prize, with Steve Cook, from the AEI Sports Club, Gravesend, grabbing the second prize of £250.

Runners-up Paul McDine, from the Royal Hotel, Sheerness, and Dean Masey, from the Warren, New Romney, went away with £125 each.

Shepherd Neame sales and marketing director Graeme Craig said: “The Export on the Oche competition brings together pubs and clubs from across the South East in friendly competition and rewards the region’s top amateurs with cash prizes and a great night out.”

Holsten Export Darts Final

(Left to right) Richie Buckle and Steve Beaton.

Sport Spitfire winners could be flying to Barbados

Supporting cricket from county to grassroots

Published on behalf of Shepherd Neame by Edwards Harvey, The Mill House, Hollingworth Court, Maidstone, Kent ME14 5PP Printed on 80 per cent recycled stock that has been awarded the NAPM and Eugropa recycled certificates

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Shepherd Neame will continue to support Kent county cricket this summer with Master Brew supporting the four-day side and the Kent Spitfires continuing to fly the flag in one-day competitions.

Neighbours and rivals Essex will also take to the field in blue Shepherd Neame branded shirts as both teams seek promotion from the LV County Championship Division 2.

At club level, the brewery continues to sponsor county leagues in Kent, Essex, Surrey and Middlesex.

This year’s SpitfireTwenty20 club knockout tournament is going to be bigger and better than ever, giving club cricketers the chance to win their way through to a televised national final and a top prize of a trip to Barbados.

The expanded regional tournament will feature twice as many club sides from across the South East – up from 350 in 2008 to at least 600 this year.

Once again, teams in the Shepherd Neame leagues in Kent, Essex, Middlesex and Surrey will fight it out for the chance to represent their county in a grand finals day at a first-class venue.

But this year the winners will go head-to-head against the winners of the East Anglian Premiership, the Home Counties League and the Sussex League to become regional champions.

The Spitfire regional champions will take on winners from three other regions of the country in a national final run by the England Cricket Board at a first-class ground on September 28, televised by Sky Sports.

The victorious team wins a trip to Barbados, to take part in one of the island’s festivals of cricket.