Brewing & Beverage Industries Business, issue 10

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ISSN 2398-2489

The Products & Services Magazine for the UK Drinks Production Industry Autumn 2018 Issue 10 September • October November

Preview Pages 12-15

EQUIPMENT

Showcase feature

Pages 16-48

Top writers including our regular columnists Ruth Evans MBE, Stephen Beaumont, Julian Grocock and ‘Beer Writer of the Year’ Adrian Tierney-Jones

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Autumn 2018 issue 10 In This Issue...

PREVIEW

ISSN 2398-2489

From Page 12

Some of the companies exhibiting at Brau in November give us a taste of what visitors can expect to see on their stands.

Our

Showcase covers...

EQUIPMENT

Editor Chris Freer

From Page 16

l New and pre-owned production equipment available in the UK, for brewing, distilling, wine-making, etc. l New and pre-owned bottling & canning equipment available in the UK. l Companies that will install your equipment and work with you in commissioning and initial production, in addition to providing tuition.

Our regular columnists Ruth Evans MBE promises...

Page 6

Adrian Tierney-Jones asks...

Are some beers best forgotten?

Page 8

Stephen Beaumont weighs up...

Page 10

Julian Grocock continues to...

Accentuate the positive!

Assistant editor Simon Butler “Published for the industry by people who know the industry - we produced the SIBA Journal for ten years before establishing Brewing & Beverage Industries Business.”

For editorial or advertising enquiries, call the editor on the office number or e-mail: chris@brewingbusiness.co.uk Our circulation is ABC audited and certified

Enlightenment is out there

The Sweet and the Sour

Published by freerbutler limited PO Box 9666 • Nottingham NG10 9BY • United Kingdom Tel: 0115 8 549 349 © freerbutler limited 2018

Page 72

As usual there’s all the latest

Products & Services NEWS

All rights reserved. No part of this publication may be stored in a retrieval system or transmitted in any form or by any other means, electronic or mechanical, photocopying, recording or otherwise, without the prior permission of freerbutler limited.

Whilst every effort is made to ensure that the information in this publication is accurate and up-to-date, freerbutler limited does not take any responsibility for errors or omissions. Opinions expressed in editorial contributions to this publication are those of their respective authors and not necessarily shared by freerbutler limited.

An independent publication delighted to be a MEDIA PARTNER to Representing the entire value chain supplying the Brewing, Food & Beverage Industry freerbutler limited is also a Bronze Supplier Associate member of

Plus useful information for BREWERS & DISTILLERS about the benefits of joining the BFBi Main cover photograph courtesy of Richard Croasdale brewingbusiness.co.uk

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Word from the BFBi RUTH EVANS MBE

Enlightenment is out there You cannot help but notice all the PR from the world’s largest brewer, talking about investing in sustainability, and launching its “100+ Accelerator” initiative, an accelerator programme for start-ups working on the most pressing global sustainability issues.

AB InBev will select 10 partners in its first round this year, investing $100,000 in each. With the fantastic summer we are having in the UK, the issue of crop growth is at the fore and I am sure these initiatives will be well received.

However, with my view of the supply chain, I am minded to, again, say that the most pressing sustainability issue we have is that of payment terms. I won’t repeat my often-stated mantra, but if the supply chain was paid on time - on sustainable terms - there would be a great deal more money available to address the other sustainability issues.

I visited the GBBF trade session in August and, as always, caught up with many colleagues over a beer.

I always look forward to the annual catch-up but this year, for me, had a slight edge to it. Perhaps it is just me but I felt a deepening of the schism between the emerging, independent brewers and the

more, established “traditional” ones.

In the past there has been a healthy camaraderie between all brewers, be they from large or small operations, be they young or old.

The ‘disrupter’ business model - an innovation that creates a new market by providing a different set of values, which ultimately (and unexpectedly) overtakes an existing market - was not apparent to the same degree it is now. BrewDog, probably our industry’s most successful recent ‘disrupter’, has certainly started a trend.

According to economists, the industries that suffer most from disruption are those ‘whose players have no real differentiation or do not have enough strength in their own capabilities’. What does that mean in real life? You tell me.

Personally, I agree with those that say that more communication between both ends of the brewery

spectrum would bring an enlightenment that neither model (young, disrupter / established, traditional) is ‘bad’. At the end of the day, all brewers are working to brew an excellent product and talking about the beer should transcend all barriers of brewery age or size.

Just as we are driving towards a ‘gender neutral’ industry, let us work towards an industry that celebrates the product and not the politics; that strives for excellence, no matter what the business model. Please, let us work in collaboration so that we are stronger in addressing our true challenges. When you are next at a beer festival with fellow brewers, go speak with somebody you don’t know, gain an understanding of why they are in our great industry, and taste their products.

You might just like them.

Ruth Evans MBE, BFBi C.E.O.

For a full calendar of BFBi events visit: www.bfbi.org.uk/industry-events/consolidated-programme-of-events

Representing the entire value chain supplying the Brewing, Food & Beverage Industry Brewers & Distillers - the BFBi is open to you too! - See Page 74 for more information

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BREWING & BEVERAGE INDUSTRIES BUSINESS

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BEER WRITER OF THE YEAR 2017

Called To the Bar

ADRIAN TIERNEY-JONES

Are some beers best forgotten?

For some unknown reason my best friends in college came from Yorkshire. Naturally, we spent a lot of time in the pub, drinking beer.

I didn’t really care what I drank (Greene King IPA and Holsten Pils if you must know, but not as a mix), but my mates were relentless in their praise of Tetley’s Bitter, which wasn’t available in East Anglia. They were, in the words of a TV ad I recall from school, Tetley Bittermen.

I went up north several times to visit them and naturally drank Tetley’s. It was ok, I seem to recall, easy to drink, but nothing that made me want to storm the barricades of flavour (mind you, I’m not sure I was interested in storming anything to do with flavour at the time). As the years passed, I lost touch with them and also with Tetley’s. That is until I was recently sent a bottle of Tetley’s No 3 Pale Ale, a heritage ale apparently made in the 19th century that the owners of the brand (Carlsberg) had resurrected and commissioned Leeds Brewery to produce.

I thought I would try it and was pleasantly surprised. The beer was golden in the glass, glinting almost as if sunlight was passing through on an urgent appointment to somewhere or other; its nose shimmered with a light caramel/honeyed note while a wisp of floral hop gently sang in the background. On the palate there was more caramel and that insistent honeyed note, alongside a restrained sweetness and a brush of citrus before it finished dry and lightly bitter. It was very drinkable much to my surprise and I toasted my long lost friends.

About the same time, I was in Norwich for the City of Ale (a much recommended celebration of beer) and bumped into Will Wood, the head brewer of Lacon’s.

Based in Great Yarmouth, you could call Lacon’s a resurrected heritage brewery (it closed in 1968), as opposed to Tetley’s, whose beers are still brewed, though not in Leeds.

Even though Lacon’s original yeast is used,

most of the beers Will makes are up-to-date and modern, and scoop up awards. However, he does return occasionally in time, especially with the brewery’s excellent Audit Ale, based on a beer that Lacon’s used to brew and which was popular with Oxbridge colleges to celebrate the end of the audit. This is a stunning barley wine, rich and rousing, and a suitable accompaniment to a stormy winter’s night (obviously I would recommend that you be well tucked up inside).

Elsewhere, other examples of the past being brought back to life include the name of Truman’s in London along with the original yeast, while Brands Reunited has done a Burke and Hare with beers from Nottingham’s Home Ales and — take a deep breath — Watney’s (no sign of Red Barrel thankfully). While we’ve got a glass in our hand, let us not forget Fuller’s Past Masters series, where the archives of the West London brewing giants have been explored with the results including a fabulous Old Burton Extra and a deep and dutiful Double Stout.

microbreweries, heavy-handed in their use of rural imagery and twee evocations of yesteryear (brewers in bowlers and aprons, steam engines and 40s pin-ups). A lot might have vanished, but I often note a nostalgic vein still throbbing away in beer culture, with some of the most popular beer blogs being ones that deal in history, old brewing records and the quirks and oddities of past beer and pub culture.

Or, more benignly, is all this a recognition that some beers in the past were just too good to be lost and, given that the brewing records and the yeast cultures are still available, why not bring them to life?

After all, the Past Masters beers have been superb and I look forward to the likes of Adnams and Harvey’s going back to their Victorian roots (can you imagine a 19th century Tally Ho?); I also wish for the return of stock ales. Besides, you could also argue that this interest in recreating beers of the past is another sign of the healthy interest people are taking in beer.

At this juncture I have to ask a couple of questions that have been bugging me a bit: are all these resurrections, whatever the form they take, a sign that the wilful nostalgia, that used to be rife in beer culture up until perhaps the likes of Thornbridge, BrewDog and Magic Rock emerged on the scene, is still alive and kicking?

However, there’s one thing I am certain of: some beers, from anecdotal evidence and my own experience when younger, do not deserve to be brought back. Naturally, Watney’s Red Barrel should remain in the grave (I never had it but even my paternal grandfather, who spent his life in the pub I was once told, turned his nose up at it), while other horrors include Tankard, Stones Keg and Wilson’s Mild, which my mate used to call ‘death brew’. Sometimes it’s best to leave sleeping brewing logs lie.

After all, I recall some of the old family breweries, and what we used to call

Adrian Tierney-Jones

Voted ‘Beer Writer of the Year 2017’ by the British Guild of Beer Writers, Adrian Tierney-Jones is a freelance journalist whose work also appears in the Daily Telegraph, Original Gravity, Sunday Times Travel Magazine, Inapub and Imbibe amongst many others.

He’s been writing books since 2002 and they include West Country Ales, Great British Pubs, Britain’s Beer Revolution (co-written with Roger Protz) and his latest The Seven Moods of Craft Beer; general editor of 1001 Beers To Try Before You Die and contributor to The Oxford Companion to Beer, World Beer and 1001 Restaurants You Must Experience Before You Die. Chair of Judges at the World Beer Awards and also on the jury at the Brussels Beer Challenge, Dutch Beer Challenge and the Copa Latinoamericana de Cervezas Artesanales in Peru. Blogs at http://maltworms.blogspot.co.uk

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BEST BEER & TRAVEL WRITER 2017

Letter From North America STEPHEN BEAUMONT

The Sweet and the Sour When beer first started straying from the light lager standard in North America, there was no shortage of beer drinkers ready and willing to chastise the new generation of brown and pale ales, hoppy pilsners and inky porters, as “odd,” “weird” and “not really beer.” Our collective beer norm, as severely limited as it was, had been upended and some folk were just not at all happy about it.

Twenty years later, in the dawning years of the new millennium, even that European style-based convention came to be viewed as overly restrictive, and a new generation of beers was born. These were sometimes intensely hoppy, occasionally outrageously alcoholic, and increasingly designed to spend time in whiskey barrels, a practice that later evolved to include wine and cider and brandy barrels, not to mention various varieties of controlled and wild microflora.

Still, through it all, beer remained identifiably beer: Black beer and brown beer and golden beer; clear beer and hazy beer and cloudy beer; beer with effervescent carbonation and beer that bordered on nearly flat; but at the end of the day, beer.

Then came kettle souring and what has come to be known as New England IPA. The first yielded what was and for the most part remains a class of tart, singularly acidic, often fruited and generally fairly onedimensional beers, while the latter defines an IPA that is far more about aroma than bitterness and usually ranges from hazy to quite cloudy in terms of clarity, or rather the lack thereof. Still visually identifiable as beer, though, even if in some cases only just.

Today, however, in this Instagram-obsessed age, we have crossed yet another boundary into a new realm. While some breweries have raised the process of kettle souring to new and impressive heights, employing myriad tricks and techniques to grow

complexity in what are still relatively youthful beers, many, indeed perhaps a significant majority of breweries, are instead content to compete on levels of acidity, degrees of opacity and extremes of fruit additions. Fruit purees have been added, tartness has reached puckering levels and haziness has given way to cloudiness which turned into extra pulp orange juice turbidity.

Meanwhile, in IPA land, while the NE IPA has proved surprisingly resilient as a style, it has of late been joined by an even odder offspring in the form of the so-called ‘milkshake IPA.” Although, in truth, the milkshake IPA is probably best defined as the bastard offspring of the NE IPA, fruit IPA and milk stout; the first for the cloudiness, the second for the fruit often included and the last for the addition of the key ingredient, lactose.

Taken individually, the characteristics of the milkshake IPA – next level turbidity, enhanced fruitiness, whether derived from actual fruit or not, and the sweetness of unfermentable lactic sugar, or lactose – are not themselves contributors to an overly un-beer-like appearance. Together, however, they can and often do create a beer that looks, smells and sometimes even tastes more like a fruit milkshake or smoothie than anything ale-like.

Still, appearance is only part of the issue at hand. The logic of flavour is another factor.

In the classics of what’s now called the ‘sour beer’ genre, lambic and Flemish red ale, tartness is a desirable attribute, but

sharpness and bite are typically, and desirably, tamed through long periods of wood-aging, which delivers a softness that balances the beer’s natural acidity. This is obviously not the case where most kettle soured beers are concerned, and the lack of such mitigating factors has resulted in what might be termed an acidity war, echoing the high IBU battles that the IPA category witnessed only a few years back.

The throat tightening tartness and tang of such beers has become prized among a certain class of craft beer consumer, but like the unbalanced IBU assault of the ultra-high bitterness IPAs of old, it is a quality that lacks much beyond short-term novelty.

IPAs, on the other hand, are intended to be bitter regardless of whether they are styled as old school British creations or New World citrus bombs. Adding sufficient fruit and lactose to turn an ostensibly bitter beer into something resembling more a melted Creamsicle is brewing logic turned on its head, with sweetness and fruit all but obscuring the hop character in what is supposed to be a hop defined beer.

It is possible, of course, that like the pale ales and barrel-conditioned beers of yesteryear, extreme kettle sours and milkshake IPAs are but harbingers of the next evolution of creative brewing, or they might be just flash-in-the-pan fads. It’s my hope, for beer’s sake, that they prove more the latter than the former.

Stephen Beaumont

A professional beer writer for 27 years, Stephen Beaumont is an award-winning author or co-author of thirteen books on beer, including his latest, Will Travel for Beer: 101 Remarkable Journeys Every Beer Lover Should Experience.

He is also the co-author (with Tim Webb) of the recently released Pocket Beer Book, 3rd Edition, and 2016’s fullyrevised and updated second edition of The World Atlas of Beer, as well as author of The Beer & Food Companion.

His new website is travelforbeer.com and he can be followed on both Twitter and Instagram @BeaumontDrinks

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PREVIEW

How time flies! The scheduled break in the BrauBeviale cycle is already over and preparations for the next three-year programme, specifically the first event in Nuremberg on 13 to 15 November 2018, are already in full swing. Visitors will follow a new route along the process chain for beverage production at the world's most important capital goods fair this year.

l We asked UK-based companies exhibiting at Brau to give us a taster of what visitors will get to see on their stands.

Core Equipment exhibits new counter-pressure can filling equipment from CODI The latest range of CODI counterpressure can filling equipment is now available across Europe through drinks equipment distributors, Core Equipment.

Suitable for craft breweries and other beverage producers, CODI canning systems offer counter pressure filling technology normally only found in large scale production machinery. The CODI counter pressure filling system achieves significantly lower dissolved oxygen pickup whilst maintaining higher carbonation during the canning process, greatly increasing the quality of the end product. It also provides consistent filling even during tough product conditions such as high temperature and high carbonation. PLC controlled filling provides the option of fine tuning the process and allows users to save

settings ensuring consistency between canning runs.

Jared Jones, CEO of CODI canning, said, "We are really excited about selling our new range of counter pressure canning systems across Europe through Core Equipment. No longer do craft brewers have to put up with high levels of oxygen pick up in their canning process."

Jonathan Chaplin, managing director at Core Equipment, said "We are really proud to offer CODI canning systems across Europe as the CODI counter pressure range of machines enables breweries of all sizes to manage oxygen pick-up levels whilst offering a superior product."

The CODI canning system can be seen at the Core Equipment stand (hall 9, 556) at BrauBeviale this year where representatives from both Core and CODI will be available to discuss customer needs and requirements.

For more information visit: www.core-equip.com

BevEx to showcase its latest product solutions Come and visit BevEx, part of the L’Isolante K-Flex group and take the opportunity to see the company’s range of insulated tubing products for the beverage industry.

BevEx will launch three of its newest, innovative products to the international market at Brau 2018; K-FLEX® Titan, the new robust pipe insulation for universal applications, BevEx Python Brackets and the new K-FLEX® K-Box specifically designed to fit a range of bespoke chiller pumps and John Guest fittings.

• The BevEx Python Bracket is made

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from recycled polymer and is, at the end of its use, fully recyclable. Producing the brackets in-house, rather than importing them, provides BevEx with the capability to hold sufficient stock and control its quality.

• K-FLEX® TITAN is a unique combination of the best K-FLEX® elastomeric insulation products, coated with a highly-resistant, flexible surface. It needs no extra protection for external use and is extremely easy to install. With supreme flexibility and mechanical strength this product represents a ground-breaking innovation in the protection of pipework systems.

• The K-FLEX® K-BOX has been specifically designed to fit a range of bespoke

chiller pumps and is suitable for the range of John Guest Polarclean® fittings.

The elastomeric closed cell structure offers a very low thermal conductivity with its excellent insulation properties.

This combined with an excellent resistance to water vapour diffusion, is ideal for condensation control and the integrity and stability of its insulation performance. The simple toggle fitting makes it very easy and efficient to install, and re-install after inspection.

View product samples in Hall 5, stand 306 and discuss your requirements with our team on site. If you would like to book an appointment to meet with our sales representative you may contact Sally Joyce at sally@bevex.co.uk or by telephone on +44 (0) 7580 100858.

For more information visit: www.kflex.com

BREWING & BEVERAGE INDUSTRIES BUSINESS

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The world’s best selling plastic casks

Call 01432 453146 email: info@breweryplastics.com

www.breweryplastics.com

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PREVIEW Vigo exhibiting in Artisan Craft Beer Equipment Pavilion Vigo Ltd, will once again be exhibiting alongside its US partners, American Beer Equipment, in the Artisan Craft Beer Equipment Pavilion (Hall 9) at BrauBeviale in November.

Equipment on show will include the new CraftCan35 canning machine with server-seamer technology and a 3 US BBL brewhouse.

To all those who are thinking of travelling from the UK or Ireland to attend BrauBeviale, Vigo extends a warm welcome to its stand and looks forward to talking to brewers about brewhouses and canning, bottling, kegging and filtration equipment.

For more information call 01404 892100

For more information visit: www.vigoltd.com

The future of beer and beverage dispense John Guest Limited offers the widest range of push-fit connectors, tube and other fluid control products for drinks dispense and pure water applications.

As the manufacturer of world’s first food-quality push-fit fitting, its range now covers over 800 items. JG fittings have dramatically improved beer cellar and bar installations over last 30 years, as they can be used on soft metal or plastic tubes.

BrauBeviale 2018 will exhibit JG Polarclean®, the most respected innovation in John Guest’s long line of success in the drinks industry. This range of tube-in-tube connectors has been

very positively received by bar owners and installation engineers for consistently maintaining and delivering extra cold fluid temperature. By enveloping each product tube with recirculating coolant, over the entire pipeline length from keg to font Polarclean® helps serve chilled beer/beverage.

All JG drinks dispense products have been approved by the FDA & WRAS, making them particularly suitable for potable liquids.

To learn more about Polarclean®, visit the John Guest stand at BrauBeviale.

Stand No. 5-205 E-mail: info@johnguest.com Tel: +44(0) 1895 449233

For more information visit: www.JGPolarclean.com

Close Brothers set to impress at Brau Beviale When it comes to high quality and cost-effective kegs, casks and drinks equipment, Close Brothers Brewery Rental is one of the most popular names in the industry, supporting breweries, cider and drinks producers across the UK. Close Brothers is a leading merchant banking group that has many divisions, one of which focuses on brewery rental.

With a fleet of over two million longterm rental casks and kegs, as well as a fleet of ECasks and Craft EKegs that is 200,000 strong, the group provides all

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manner of brewery equipment and container maintenance services.

Close Brothers will be exhibiting at Brau Beviale 2018 this year, showcasing the many specialist products and services.

The Close Brothers’ exhibition, which focuses on showing the varied solutions, is bound to be a huge hit as it usually is.

Brau Beviale is the perfect place for those in the brewing industry to connect with potential clients and peers, demonstrating the best of their business and catching up on the latest sector trends.

Attendees are expected to be impressed

by Close Brothers’ long-term equipment rental options, which include no upfront capital outlay, as well as brewery container repair and servicing, an innovative ‘Sale and Rent Back’ scheme and flexible financial solutions.

If you would like to find out more about Close Brothers, be sure to give the team a ring on 01425 485421 For more information visit: www.closebreweryrentals.co.uk

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Showcase

EQUIPMENT

We asked companies supplying the following products and services to let us know something about themselves.... l New and pre-owned production equipment available in the UK, for brewing, distilling, wine-making, etc l New and pre-owned bottling & canning equipment available in the UK l Companies that will install your equipment and work with you in commissioning and initial production, in addition to providing tuition

ABUK covers all bases ABUK has traded for thirty years in new and high quality used micro-brewing, bottling and process equipment.

hand equipment is what you are looking for, we have many items listed on our website: www.abuk.co.uk

Based in the UK, we have an intimate knowledge of the UK micro-brewing industry while also supplying international markets. Together with our partner companies Moravek International, DME Group and Staes Tanks, we cover all bases of equipment required for new and established brewing companies: • Turnkey brewhouse construction and installation • Separation and coarse filtration equipment • Fermentation and conditioning vessels carbonating, pasteurising and sterile filtration equipment • Bottling, canning and kegging machinery • Onsite welding and electrical installation • Commissioning of equipment and staff training

An example of high quality used equipment available is the following: Moravek Tri-Bloc 12/12/1 Rinser/Filler/Crowner counter-pressure bottle filling machine and filling line (pictured). It is designed to package 40 barrels per shift, with an output of 500ml NR glass bottled beer, which equates to an output of 2,000 – 3,000bph.

If you would like a quotation for new equipment, please contact us. If second-

Specification: • Product – Beer • Filling temperature – up to 8ºC recommended optimum • CO2 content – 3.0 to 5.5 mg/litre • Oxygen pick up – 0.1mg O2/litre or less • Bottle type – Non-returnable glass • Bottle size 500ml – Ø75mm x h225mm • Neck finish – Crown • Rated output speed - 500ml – 2,300bph with double pre-evacuation

• Rated output speed - 330ml – 2,500bph with double pre-evacuation • Rated output speed restriction – 2,500bph on single head crowner Comes with: • Moravek BC15 Carbonator • BF Sterile Filtration Unit • Conveyor System Tanks; Vessels; Turn-key brewing systems.

For more information visit: www.abuk.co.uk Spare Parts; Pumps; Seals, etc.

For more information visit: www.advancedbrewing.co.uk

Solution to save pipework and product The Dixon Hygienic Breakaway Check Valve is proving to be ‘the right connection’, potentially saving companies thousands.

At a trade show, an engineer from a well-known UK company explained how a tanker had driven away from the loading bay before disconnecting the delivery hose, costing thousands in replacement piping and install costs.

Dixon’s Hygienic Breakaway coupling is a solution to this problem. In such instances the coupling would break in two, separating the tanker from the loading bay. The 13kN break load bolts

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are the only items that will need replacing.

The Dixon Breakaway Check Valve is an innovative solution that is designed to eliminate product loss too. It incorporates the Breakaway Coupling and a Hygienic Check Valve. It acts as a single unit that has a diverted breaking point which will break at a determined breakload. Then the check valve will close protecting the loading bay pipe system AND avoiding product spillage.

Designed with hygienic processing in mind, the breakaway conforms to FDA standards and is CIP capable; but,

without the intricate workings and associated cost of similar products on the market.

For more information visit: www.dixoneurope.co.uk

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EQUIPMENT

Willis European is delivering to Docks The first commercial brewery in Grimsby for 50 years is taking the town’s hard-working heritage to heart, as it is christened Docks Beers.

Axholme Brewing Co is in the final stages of fitting out a deconsecrated Church, having acquired the King Edward Street building last year.

With the installation of the new brewing equipment nearing completion, the team has revealed the new identity, with a new range of craft beers to be brewed under the recently trademarked name.

They have also unveiled a logo for the new brand.

The new brewing equipment (pictured)

has been supplied wholly by Willis European Limited of Wolverhampton.

Willis European MD, Tim Willis, says, “Being involved with Axholme has been a privilege. From Day 1, their attention to detail has been meticulous, and we look forward to their ongoing success.”

Brewery co-owner and director Will Douglas talked about the thinking behind the name: “The new brand is a key part of our growth plans. Docks Beers was a no-brainer. The new brewery is 250 metres from Great Grimsby’s famous Docks, the epicentre of this Town. Many of the team were born here and we’re as passionate about this town and its heritage as we are about craft beer. We picked this site for that very reason.

“When the brewery opens in September we will launch a new core range of three craft beers in cans.

The Docks Beers brand will distinguish these three brews from those already produced by Axholme, like Cleethorpes Pale Ale. We believe it’s a brand name which will sell nationally as well as interna-

tionally. Our ambition is for Docks Beers to rank alongside star names like Saucy Fish Co, Youngs and Orsted which are putting the Great back into Grimsby.”

Fellow director Shahram Shadan explained why the name was chosen.

“Docks Beers celebrates all that is happening around the waterfront of this area - the rebirth of the Docks thanks to the offshore wind industry, the Great Grimsby project around Alexandra Dock, the funding for the Kasbah. We will be celebrating our own mini renaissance when we open a Grimsby brewery to the public 50 years after Hewitt’s closed its doors.”

Founder and head brewer Mike Richards made it clear that the company would retain its roots in Crowle, North Lincolnshire. “Axholme Brewing Company will remain the parent brand. The brewery in Crowle will stay open for business as usual. Our core beers will continue to be brewed there under the Axholme label. But I cannot wait to get my hands on the new equipment in Grimsby and get the new Docks Beers under way. The new kit will enable us to do all sorts of new things: new beer styles including lager and canning for the first time. The results are going to be exciting.”

For more information visit: www.williseuropean.com

Pipeline Products distributes Inoxpa in UK Pipeline Products Ltd is in its second successful year as the leading independent distributor of Inoxpa valves, pumps and process equipment in the UK. With the UK’s largest stock of Inoxpa hygienic valve products, the independent Bristol-based company has been experiencing rapid growth alongside its existing range of hygienic valves, fittings and tube.

Inoxpa provides comprehensive technical assistance with product specification and the quality associated with branded products ensuring a competitive range of the highest quality. This, coupled with

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Pipeline Products’ strong service and stocking policy, provides the customer with many options.

Inoxpa manual CIP unit

At the facility in Spain the pilot plant provides an opportunity for customers to have their products tested on Inoxpa equipment and a suggestion of the best solution provided to them.

Inoxpa UK General Manager Bob Wilson says, “It’s very important for our customers to have a reliable distributor, offering sales support and technical advice. We’re proud to be working with the Pipeline Products team, who are playing a pivotal role in our growth strategy for Inoxpa in the UK.”

For more information visit: www.pipeline-products.co.uk

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EQUIPMENT

Solutions to real production problems For over 27 years, HpE Process has provided top class solutions to clients in the brewing and soft drinks industries, helping to reduce downtime, cut costs and boost productivity.

The company distributes an extensive range of hygienic process equipment including pumps, valves, tubes, fittings, tank equipment and product recovery systems, tailoring its offering to the needs of each individual client.

It was set up back in 1989 by founder Andy Allman. Having worked in the industry for many years, Andy found that many companies were not very customer orientated, so he established a business which not only distributed some of the most innovative products, but also provided a personal and professional customer service.

The specialist Hygienic Process Equipment can be roughly split into five main areas: Hygienic pumps –the company has the

largest stock of complete pumps (centrifugal, rotary lobe, twin screw, piston & diaphragm) in the UK and offer sales, servicing and repairs.

Hygienic valves – HpE has its very own Versaline range of hygienic butterfly valves and sanitary ball valves with various levels of automation. All this from stock along with non-return valves, sampling valves, pressure relief valves, shutter valves, and they act as sole UK distributors for the new Evoguard range of mixproof process valves.

Manways and tank equipment – HpE is a UK market leader in the supply and stockholding of manways and access hatches which are available in many different shapes and sizes. Also available is a full range of tank cleaning equipment from static and rotary sprayballs to more complex indexing cleaning machines.

Hygienic tube and fittings – the team works to EN10357 (the new European hygienic tube standard) as well as ASTM A270. It stocks all the different union types and has become something of a specialist in jacketed pipe systems where

product needs to be kept either hot or cold by the use of a water jacket outside the product tube.

Pipeline product recovery – with its own Premisphere system (previously the Magnasphere - the first pig system to attain EHEDG approval) and systems from LIAG (its DMV was the first to attain 3A approval) and Servinox, HpE can tailor each to suit the process requirements and budget of any customer.

HpE works with a whole host of customers, ensuring each is provided with the correct products and systems for their needs. Some of those are working in busy and sometimes stressful environments and do not want to worry about having to keep their plant / production running in the face of late or delayed delivery times or break-downs.

Others are people who do process installation and just need to know that if they ask for a solution, the answer will be honest and impartial.

For more information visit: www.hpeprocess.com

Brewlab appoints new senior manager As part of its business growth plans, Brewlab has appointed Dan Vecsey as senior manager.

Brewlab is one of the leading providers of training and analysis services for the international brewing industry, based in purpose-built premises on the banks of the river Wear in Sunderland.

Bringing with him a wealth of experience in technical support and analysis, marketing and business strategy, Dan (pictured) said: “I have always had a strong interest in the brewing industry, being impressed by the open and collaborative nature of the sector, and the high levels of passion expressed by consumers.

The industry is very dynamic and in particular the micro-brewery and craft brewery level is fuelled by creativity and innovation. I am excited about joining the team at Brewlab and developing our capabilities and offerings to match the opportunities in this ever-changing industry.”

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Brewlab is a trusted partner to the brewing industry offering training, scientific analysis and project support.

Managing director, Keith Thomas, said: "We are delighted to welcome Dan to the Brewlab family at this exciting time of evolution for the business. He will lead on our ambitious future plans to grow our services and courses to suit the modern brewer, and to strengthen the global brewing community.

“We have welcomed brewers from over 50 countries to our state-of-the-art learning facilities, and with the momentum for craft brewing across the world continuing to grow, we are

developing new ways to support ambitious brewers with training, not just in brewing, but in finance, marketing, management and more to ensure they have all the ingredients for a successful brewing business."

For more information visit: www.brewlab.co.uk

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Brewery Z Ltd – our story...

Brewery Z was formed by some of the team at a valve distributor called Zoedale Ltd, which sell valves, pumps and actuators to the UK brewing market.

Zoedale also stocks Camurri Brauer brewing systems which are basically one-pot brewing systems incorporating a HLT, Mash Tun and Kettle all in one unit.

The Zoedale guys are big fans of craft beer so decided to start experimenting on the smaller unit and were really quite impressed with the results!

After receiving very positive feedback on its range of beers at the 2018 SIBA BeerX they decided to upscale their kit and turn commercial and Brewery Z Ltd was founded in May 2018. After nearly two months of wrangling with HMRC to get AWRS approval the brewery is now fully licensed and building up a local client base in Bedfordshire.

The most popular beers at BeerX were the Black IPA, American Pale and the Golden Ale. These recipes were enhanced and developed over a three month period until the team was happy with the results – As it happens, the American

Above: Tim Guest (centre) of Zoedale - and Brewery Z - with Sebastian Reger and Ken Parsons, attendees on a recent "Learn to Brew" day.

Pale was changed to a Pacific Pale using lots of New Zealand hops like Pacific Gem, Nelson Sauvin and Wai Iti. The Golden Ale was transformed into “Equihops Gold” using a range of hops including loads of Ekuanot Cryo Hops that the team discovered at the BeerX show. The Black IPA needed no tweaking, so the recipe stayed the same.

The Camurri Brauer unit controls temperature and timings so Brewery Z can re-create the beers time and time

again and ensure they are consistently good.

As well as the core range, the team also opens the brewery to other brewers for the purpose of collaborations. Beer Nouveau and Signature Brew were in earlier this year, with Seven Bro7hers and Northern Whisper planned for September.

For more information visit: www.zoedale.co.uk

AESSEAL launches bearing protector AESSEAL has launched the MagTecta-S™ bearing protector.

The MagTecta-S™ uses proprietary magnet seal technology claimed to eliminate more than half of all bearing failures.

The MagTecta-S™ (pictured) combines the best of existing AESSEAL MagTecta™ and LabTecta® technology to make it one of the most reliable and cost-effective bearing protection products on the market.

Bearing failures account for more than 20% of all pump and other rotating equipment breakdowns, and in more than half of those the root cause is contamination of the bearing oil, typically the result of inefficient lip seals.

Magnetically energised contacting faces and proven oil retention technology protects against the loss of bearing oil and the ingress of harmful liquids,

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moisture and particles. The MagTecta-S™ is non-shaft-wearing and requires no routine maintenance—significantly reducing operating costs.

AESSEAL Bearing Protection Manager, Joshua Banks, says: “The MagTecta-S™ is the result of AESSEAL’s many years of experience with contacting face and labyrinth seal technology. The combination of these proven technologies allows us to deliver yet another cost-effective reliability upgrade for our customers.”

AESSEAL® is one of the world's leading specialists in the design and manufacture of mechanical seals,

bearing protectors, seal support systems and gland packing. It designs and manufacturers mechanical them at its global technology centre in Rotherham, Yorkshire.

AESSEAL® has 230 locations worldwide, supplying customers in 104 countries, and employs a global network of sales engineers and technical support specialists. It employs 1,675 people across the globe.

AESSEAL European customer service manager, Chloe Davies, said: “As a company we’ve always had a very strong focus on customer service and have won numerous awards in recognition of this.”

For more information visit: www.aesseal.co.uk/en

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NINKASI Brewkit Rentals leaping forward!

NINKASI Brewkit Rentals continues to grow its unique FV rental product. The team has recently expanded with the addition of George Brough, who joins Andy Thompson on the technical side, helping with deliveries and developing new product initiatives.

Over the past few months, the demand for NINKASI’s tanks has continued to increase. This is, in part, being fuelled by a lack of market confidence due to fluctuations in the economy and uncertainty surrounding Brexit, coupled with changing consumer demand and the fast growth in kegged and canned products.

Whilst the latter changes in demand give plenty of opportunities for fast moving and well-placed breweries, the uncertainty about the longevity/ sustainability of these opportunities leads to a reluctance in investing in a permanent uplift in capacity.

NINKASI therefore provides an attractive offering, providing high quality equipment on very flexible hire terms to meet these production spikes, either short term, or hopefully long term/permanent sales increases. And because NINKASI installs the tank into the brewery and can supply a dedicated stand-alone chiller, it makes for a very simple solution.

The company has recently moved to much larger premises enabling NINKASI to hold more stock and maintain its reputation for delivering to very short lead times. Further investment will be ongoing to increase the range of assets offered on hire, and FV’s will also be available for sale.

Finally, one more advantage of renting rather than buying FV’s – there is no need to raise finance to cover the manufacturer build costs, as NINKASI does that.

For more information visit: www.ninkasirentals.co.uk

Stress-free kegging solution for brewery Carbonation Techniques Ltd recently installed a carbonator and keg filler at Great Yorkshire Brewery.

The brewery has also made the decision to purchase a 5 Head Keg Filler through Carbotech’s Italian colleagues, Enoveneta.

The company is delighted to be working with Great Yorkshire Brewery and has recently manufactured, delivered, installed and commissioned a Carbo 4000.

“We would like to take this opportunity to thank the team at Great Yorkshire Brewery for their continued trust and support as they continue to grow their operation and reputation as a prominent beer manufacturer in Yorkshire and indeed the UK, “ said a spokesman for the company. “Here’s to continued growth and success.”

Following installation and commissioning we have received a glowing testimonial from Peter Ord, production manager at the brewery: “We have known the

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team at Carbonation Techniques for years now and have a good working relationship with them, so when we needed to upscale our kegging plant and carbonator we went straight to them.

Rob came over for a site visit to speak to us about what our requirements would be going forward.

“Following the meeting, Rob recommended the Enoveneta 5 Head kegging machine paired with their Carbo 4000. So we placed an order. From placing the order to final installation, we could not believe how quick, easy and stress free with only a few days of down time when making the transition.

“Upon commissioning we could already tell that the new equipment will save labour time and money, not to mention the reduction in Co2 costs.”

Pictured left are the Carbo 4000 and Enoveneta’s 5 Head Keg Filler on site.

For more information visit: www.carbotech.co.uk

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Utopian selects Vigo for its new Devon brewery

Utopian Brewing Limited has signed contracts with Honitonbased Vigo Limited for the supply and installation of its new 35-hectolitre brewery.

The chosen configuration is based on a 3-vessel brew house with twelve fermentation and conditioning tanks and all associated equipment. The design has scope for the addition of further conditioning vessels in the future to support annual production of over 16,000 hectolitres. The brewhouse equipment is manufactured by Vigo’s US partner, American Beer Equipment (ABE).

Richard Archer, co-founder and managing director of Utopian, commented, “Working with the Vigo team has been a very enjoyable process to date and I am very much looking forward to working closely with them over the next few months, and on into the future, as we embark on this next crucial stage of our development.”

The selection decision followed a detailed competitive tender process by the company, ably assisted by David and Rob Smith of Brewing Services. Richard Archer went on to say, “The decision was not a straightforward one as we received a wide range of very strong responses, another positive sign of the strength of the independent craft brewing sector, with so many high-quality UK manufacturers and suppliers to choose from. In the end though we had to make a choice and the main factors that contributed to our selection were; the quality of the equipment, the long history of the company in beverage production, the flexibility and understanding demonstrated by the

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team and the quality of the reference visits during the selection process.

“Having the services and experience of David and Rob alongside me also proved to be a very valuable asset. As a Devonbased brewery we are keen to use local suppliers wherever possible and so Vigo’s Devon base provided another bonus tick in the box.”

Vigo’s 34 years’ experience supplying production equipment to UK drink producers, enables the company to provide a comprehensive package, from initial planning through to project sign-off. Installation, commissioning and staff training is carried out by Vigo’s team of multi-skilled engineers. Ongoing technical support remains pivotal part of Vigo’s offering.

Richard Charlton, technical sales advisor at Vigo, explained what the Utopian project means to Vigo: “We are delighted to have been chosen to partner with Utopian on this exciting new project.

When meeting with Richard originally, we immediately bought into his concept of a craft supplier of premium lager to the market. Utopian’s site is fantastic, and will allow them the space to expand as demand inevitably increases. Devon in particular, although having some top quality craft breweries, has very little of this scale so it’s great for the region to have Utopian choosing to locate here.

“Utopian’s decision to work with us, from a very competitive group of equipment suppliers, further demonstrates our growing reputation as an established supplier of equipment to the craft market. We have now exceeded 20 installations of ABE equipment in UK craft breweries, and we are proud of our strong relationship with ABE. These projects, along with the feedback from our existing customers, continue to drive more enquiries our way. We very much look forward to working closely with Utopian, and will keep a keen interest in their future development.”

Vigo opens up Vigo Ltd demonstrated a range of key equipment to brewers at its Open Days in Devon in June.

American Beer Equipment’s new CraftCan35 canning machine with servo-seamer technology, which cans at up to 2,100 cans per hour, was in operation. A new competitively priced semi-automatic 4-4-1 triblock rinser/counter pressure filler/capper was demonstrated bottling beer, manufactured

by Italian manufacturer, Rizzolio.

Bottle labelling demos included a bench-top labelling machine, the VL1, and an automatic labelling machine, the S1/Z (which can also label cans), were also demonstrated. Static equipment was on show, including Bared’s new B2b cross flow filter specifically manufactured for filtering beer with a flow rate of 500750 litres per hour. Brewers had the opportunity to chat to the Vigo team about equipment, look around the warehouse and view the workshops and engineering facilities.

Camilla Bridewell, marketing manager, said, “We had great feedback from those who attended. The overriding feeling was that there is no substitute for seeing equipment in action and having the opportunity to discuss equipment/production at the same time. A few visitors thought we’d choreographed the sunshine and the landing parachutists (from the airfield opposite), which they enjoyed watching while sitting outside eating the buffet lunch, but this was pure coincidence!

It was a really good event and we look forward to hosting another one in the future.”

For more information visit: www.vigoltd.com

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Protecting the quality of beer in transit... and more besides

Dissolved oxygen (DO), microbiological contamination and UV exposure are real and present dangers to the quality of beer in transit. Ensuring a product is protected against such threats and reaches the consumer in perfect condition is vital.

That’s why bottling and canning plants and brewers of craft ales and ciders are increasingly looking for an alternative solution to the rigid bottle and metal cage type IBC for transporting product.

These traditional ‘Schutz’ type IBCs simply weren’t designed for the purpose.

Requiring fastidious cleaning, exposed to chemical cleaning agents, open to the effects of UV through translucent sides and trapping an unwanted air gap above the product, the bottle and cage IBC is just too hard-pressed to provide the necessary protection.

Innovative all-plastic ‘bag-in-box’ type IBCs, like Arlington Packaging’s Beer Combo, are thankfully responding to the challenge. By removing the risk of unwanted taints, odours and flavours being acquired during transportation, product quality and shelf life can now be assured.

Beer Combo is a large collapsible plastic box. It’s robust, easy to clean, store and

transport. Inside sits a single-use 1000L liner bag.

Made in a food grade BRC IOP certified environment, the liner bag is guaranteed clean and integrates its own inlet/outlet fittings, thereby removing the cost, time and uncertainty associated with cleaning rigid IBCs. The liner bags arrive completely empty, devoid of everything including air. Once a fill hose is attached the only thing entering the liner is what comes down the hose, no air, no dust, no leftover cleaning agent.

Once the liner is filled, completely or partially, and the hose removed, excess gas rises to the top and is easily expelled from the liner which can then be sealed.

Once in the liner the beer is safe from the adverse effects of DO, contamination and UV. More than that though, the empty Beer Combo can be folded flat to 40% of its full size, making it easier and less costly

to store and transport. With four empty Beer Combos able to be transported on a single pallet, they’re often returned from bottling plant to brewer at no extra cost.

What’s more, Beer Combo can be rented on a day, month or yearly basis, creating further cost advantages. It means independent brewers can hold just the right number of units it needs to meet production demands. It can hire more when it’s busier, and return them when it’s quieter.

Assuring product quality and reducing logistics cost at the same time, what’s not to like about bag-in-box?

For more information visit: www.arlingtonpackaging.com

Butcombe chooses Lambrechts The Butcombe Brewery part of the Channel Islands based Liberation Group has chosen Lambrechts to supply its new 60 keg-per-hour keg washer/filler.

Fully automated and taking up a very small footprint, the Slim line Monobloc is ideal for brewers looking to expand their kegging output but not the number of operatives. This order follows on from recent Monobloc installs at Porterhouse and Adnam’s breweries.

The Butcombe MD Steve Wilkinson added that, as well as Lambrecht’s

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world-wide reputation and customer portfolio, the plant was perfect for his requirements and involved tried and trusted technology.

The smaller two-head Compact is also popular among the craft sector having a capacity of 35 kegs per hour, with the OMNI HEAD version - as shown in the photo taken at Gipsy Hill Brewery capable of filling 60 KeyKegs per hour.

The Compact can also wash 9-gallon firkins with a small design change.

For all kegging requirements contact Benoit Rubbens.

For more information email: b.rubbens@lambrechts-group.be

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Cask Force builds relationship with Hawkshead Brewery With another summer season in full swing, and the weather having been so good, one Lakeland brewery, Hawkshead Brewery, has invested in a second Cask Force cask washer to operate in its impressive new facility at Flookburgh in Cumbria.

Six years after buying a first machine for its Staveley-based brewery, a 400 series standard steam heated cask washer, the brewer has replicated this with the same model at the new setup.

Matt Clarke, Hawkshead’s head brewer, said, “We’ve had our original Cask Force machine for over six years and in that time it has very effectively washed and sterilised the casks with very little trouble. It is simple to use and when something does go wrong it’s simple to fix. Hugh Crane always has stock of

spare parts and gets them to us promptly.

“As a result I was happy and confident to buy a second machine for our new brewery site. The Cask Force machines have remained competitively priced and I was impressed with the improvements in filtration and the caustic wash-hold functionality.”

The 400 series machine is available in its standard format as a cask-only washer and also in the K-series range as a dual keg and cask washer. It can be built with both electric and steam heating options and is capable of washing up to 64 casks per hour. The automated plc controlled cleaning functionality of a pre-rinse, caustic wash and post rinse means the operator can leave the machine whilst performing other tasks in the brewery, increasing productivity and reducing ullage. If steam is available in the

brewery a steam sterilisation can be automatically carried out at the end of the cask washing process.

Other benefits of these machines include the water recycling function, which cuts water usage in half by using the post rinse water from the previous set of casks as the pre-rinse water in the next set. The small footprint also maximises the useable space within the brewery.

For more information on the Cask Force range of machines call 0800 157 7198 and ask for Keith Trenton or visit the website where you will find the complete range and videos with the equipment in action, or email sales@caskwasher.com For information and prices on our chemical range please call Chris Roll.

Chris can be reached on 01493 750072 or via email at croll@hughcrane.co.uk For more information visit: www.caskwasher.co.uk

All-in-one system from Core Breweries have a constant need to develop and perfect new recipes.

Core Equipment recommends using the Letina Brewhouse system to easily brew and test new beers.

The brewhouses are also ideal for small production such as limited-edition beers brewed for a specific event. The system is an all-in-one connected unit including a set of vessels on skids connected with a piping system and pumps for liquid and pomace transfer. Equipment includes a premasher for malt mashing, mash tun, lauter tun, brew kettle and whirlpool.

The brewhouse has a heat exchanger for wort cooling on the exit, with aerating system, flow control valves and filter. The system is also equipped with an intuitive control panel with automatic temperature control, pump and mixer speed control. Different brewing programs can be stored and fine-tuned to achieve the desired results and ensure

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consistency between runs. Letina Brewhouses are manufactured to incredibly high standards, and are fully manufactured from high quality stainless steel, increasing the cleanliness of the machine and the quality of the product.

Transfer piping also includes a sight glass to ensure the correct product transfer speeds and wort clarity. It is supplied complete with clean-in-place spray balls for easy cleaning of the brewhouse.

Letina offers system type options such as; European type with combo mash tun/brew kettle + lauter tun/Whirlpool or English type with combo mash/lauter tun/whirlpool + brew kettle. The brewhouse is available in a wide range of sizes depending on the batch volumes required and is ready for use after simply connecting power and water.

For more information visit: www.core-equip.com

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For your Complete Steam Solutions www.steamboilers.co.uk TEL: 01255 224500 brewingbusiness.co.uk

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Showcase Revamped website for Koch

Koch Membrane Systems, Inc. (KMS), a global leader in membrane filtration technologies, has launched a newly revamped website, kochmembrane.com The website offers quick and easy access to essential product information and features, and provides a comprehensive overview of the markets served and the solutions provided by KMS. As the market for membranes is growing into new industries, and more users rely on membrane technology in their everyday operations, the new website provides robust information for customers and partners to better understand KMS’s best-in-class technology.

“The website features a clean design and greater focus on our mission to provide customerspecific membrane solutions and create value through continued technological innovation, consistent high-quality products and unsurpassed customer support,” said Manny Singh, KMS president.

The website will be updated regularly with news, product launches, business activity and new membrane solutions for different industries.

With an installed base approaching 20,000 systems throughout the world, KMS provides membrane filtration solutions to markets including the beverage industry, helping customers to recover high value products, reduce their water footprint, increase productivity, and reduce costs.

For more information visit: kochmembrane.com

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EQUIPMENT

Nortan Capsuler to Halewood Halewood Wines & Spirits has been experiencing huge volume growth for its range of spirits over the past two years, resulting in further investment, this time on Line 1 with Halewood having placed an order through Makro Labelling UK for a twin-turret Nortan Shrink and Spin Capsuler.

The capsuler will apply either PVC shrink on capsules or foil capsules, with an 8head turret for the shrink on capsules and a 12-head turret for the foil capsules. Both can be applied at 10,000 b.p.h. The machine will be delivered in October with change parts for 3 different bottle types.

Richard Portman, managing director of Makro Labelling UK, said of this latest order at Halewood, “This is now the third Nortan capsuler we have sold to Halewood.

The two earlier machines have gone on line

really well and the client is very pleased with their performance and the support we give Nortan in the UK through after sales. I have always been impressed with the build quality of the Nortan units, which fit very nicely with the other agency equipment that we are selling to the ever-growing Spirit market in the UK. This order coming in at the end of June has made the first half of 2018 a really remarkable year.”

For more information email: sales@makro-labelling.co.uk

New Practical Distilling course An increasing number of microbrewers have moved into the distilling space by launching their own craft brand of spirits and gins; the latest being the award-winning microbrewery, Tiny Rebel Brewing.

Brew-School, which has been running a range of brewing courses including several very popular set-up courses for people looking at establishing their own microbrewery or nano brewery, has teamed up with one of the leading distilling consultants and builders of craft gin distilleries in the country, Jamie Baxter.

Jamie, who was behind the establishment of the award-winning Burleigh Gin, has designed and built 15% of the new craft distilleries in the UK over the last 5 years.

The 5-day Practical Commercial Distilling Course, which costs £1000, will take people through the Institute of Brewing and Distilling's Fundamentals of Distilling syllabus looking at all types of distilling and craft spirit production including gin, vodka, rum and whiskey and, if they wish, attendees can then sit an exam to gain the IBD's internationallyrecognised qualification.

This course also incorporates an additional one day looking at the commercial practicalities of establishing your own distillery from designing and installing the plant to getting all the licences required to operate and sell your craft spirits. The course will also explore the opportunities of establishing your craft distilling brand, the cost of set up, marketing and then how to sell your craft spirits.

The first Practical Distilling Course takes place on 14th May 2019 and will also involve a number of visits to local craft distilleries as well as presentations by craft distillers looking at their journey in to the craft distilling world.

All the distilling courses will take place at Brew-School in Bakewell.

For more information email: distilling@brew-school.com

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Two fillers available in UK from Brewology Brewology is marketing smallpack and keg/cask fillers to UK brewers.

The Brewology Evolution Small Pack Filler (Cans & Bottles) v 2

Taking 5 years of development and using the same technology as used in the brewology cask and keg washer fillers, a unique dual-purpose can and bottle filling machine has been created, with the first being delivered to Abbeydale Brewery.

This unique machine is a rinser/filler with automated size changes for cans/bottles from 200ml to 750ml as standard. The same machine can rinse/fill a 200ml slim can to a 750ml bottle. There are few minor change parts for cans to bottles (the guide and seal) but these are quick change parts requiring no operator settings. The whole machine handles cans/bottles from 50mm to 80mm diameter and 112 to 290mm tall via a screen-based recipe and digital software teach system very similar to those used to teach robotic technology.

The machine is a two row 6-head filler, collecting 6 cans/bottles while filling the previous 6 cans/bottles. On collecting the cans/bottles these are sealed to the heads and then lifted and rotated during which time the cans/bottles are filled with sterile water. Once the cans/bottles are totally full and inverted, CO2 will be used to blow out the cans/bottles producing a O2 free / CO2 counter pressure environment ready for filling.

Filling is similar to filling a keg, using electronically controlled back pressure to manage the fill rate ensuring the CO2 remains in suspension and thus a fobfree back fill. The use of individual magflow meters will deliver the correct fill volume a recipe set point.

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While 6 cans/bottles are filling the other 6 heads will be off loading and reloading the next set of cans/bottles.

Full cans/bottles will be driven out from the rear of the fill heads to meet a digitally controlled positioning and indexing conveyor which will align and position the cans for lid application / seaming or bottles for crowning. The seamer / crowner will also be totally automated and size adjusted by recipe.

The only size change parts required are for canning when slim/sleek cans are used on the same machine as standard cans, as the can lid anvils will need to be changed to suit the can lids.

The whole machine has a compact foot print occupying 3400 x 1700mm The Evolution Mini Keg / Cask Filler Module v 2 This is a truly modular and multifunctional machine with no compromises on performance or efficiency. The unit, like most Brewology machines and systems, is modular and can be added to, by purchasing the primary module (the LeftHand module). It can then be expanded by adding slave modules (the Right-Hand module).

The unit has been designed to fill mini kegs, cask pins and even large bottles. It has an 18mm OD fill tube compared to other units which are based upon large bottle fillers with 12mm OD fill tubes.

The Evolution Mini Keg Filler has a unique filling system allowing a flow rate capable of filling 60+ 5 litre mini kegs per hour per module. In other systems the bung press is usually a separate unit downstream which leads to excessive fobbing and under fills. The Brewology Evolution Mini Keg Filler uses technology from the larger Evolution Modular Cask Filler which has an automated shive press function.

The Mini Keg is sealed in seconds

following the fill which increases production, eliminates fob and enables the operator to remove the full and sealed keg from the filler and invert it for a simple rinse and drain prior to stacking and palletising.

As is standard on all Brewology fillers, a mag-flow meter filling, to set recipe point, is achieved using electronic counter pressure / back pressure fill rate control. High flow rates are achieved with a unique CO2 purge facility, this pulse purges, via the beer tube, enables us to empty the beer tube and blanket fill with CO2 post filling. The purge puts CO2 into the Mini Keg at its low point and evacuates O2 /Air from the Mini Keg at the vent point producing a flow, through the can.

For more information visit: www.brewology.co.uk

Drainage solutions for brewing ACO Building Drainage has extensive experience of working with the brewing industry, and provides high performance drainage systems for clients ranging from major international brewers BrewDog and Heineken, to microbreweries like The Braybrooke Beer Co. The company benefits from an in-house technical design team which provides clients with guidance and advice on every aspect of a project ranging from drainage system design and specification through to installation.

Benefiting from an extensive product range which include high capacity gullies and box channel, the company also designs and manufactures engineered solutions to meet specific project requirements.

For more information email: abdcommercial@aco.co.uk

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good design award 2016

NEW! 56.8cl 1 UK Pint Brimful

47.3cl 1 US 16oz Pint

New: Craft Master One

Pint Brimful!

As a result of strong interest at BeerX and since, RASTAL is delighted to announce the launch of Craft Master One Pint Brimful.

Created by Carsten Kehrein, RASTAL’s Head of Design, initially as a 47cl brimful tumbler, this multiple award-winning design has already proved to be a great success both in the UK and internationally. Its distinctive shape makes it comfortable to hold, whilst the the chimney-shaped upper bowl allows concentration of aroma.

Craft Master One Pint joins RASTAL’s range of quality Craft beer-focused designs including Teku, Craft Master Two and Craft Master Bowl, allowing dedicated brewers to present their beers at their very best.

RASTAL – at the forefront of glassware design for over 90 years offers: · In-house design and graphics studios · State-of-the-art 8-colour decoration with both ceramic and organic inks · A decoration MOQ of just 500 pcs · Dedicated and experienced in-market representation Please contact me for a quotation and the opportunity to pre-order production and be amongst the first to offer Craft Master One Pint glasses!

Best regards Nick Crossley UK Agent: Nick Crossley for Rastal GmbH & Co. KG ncrssly@aol.com Telephone: 07768 648660 (mobile) • 0208 546 9083 www.rastal.co.uk

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Independence Day at Brewing Services Ltd ‘new name, new face, same great service’ Brewing Services was born on the 4th July 1988, when David Smith left Samuel Smith’s Brewery in Tadcaster to start his own brewing consultancy, and we have much to celebrate as we turn thirty.

Firstly, it has possibly never been a more interesting time to be a beer drinker.

David began the business at a time when there were just 80 microbreweries in the UK, but that number has leapt in the last three decades. As Brewing Services cheers its 30th Anniversary this week, there are over 2,000 small independent breweries operating around the British Isles, and many more globally, producing an ever-growing number of beer styles.

We are also celebrating expansion, as Brewing Services moves forward to be able to deal with the growing demand for our technical support and training services. In 2015, Rob Smith joined the company from Meantime Brewery in London and we now have a new member of the team, Sam Russell, bringing his experience to the table. Sam trained at York Brewery and more recently was Quality Brewer at Thornbridge Brewery in Derbyshire. Sam says, “I am passionate about high-quality, flavourful beer. I believe that craft and consistency

needn't lie at opposite ends of a spectrum and I look forward to assisting brewers in raising quality standards and improving their beers”.

As well as providing over sixty years combined brewing experience, David, Rob and Sam are all Diploma qualified members of The Institute of Brewing & Distilling.

Between them are able to offer a range of brewing and quality assurance skills to help other brewers.

Finally, we are celebrating a new name.

Having started out in 1988 as D. A. Smith Brewing Services, this became Brewing Services & Consultancy Ltd in 2011. As of 1st July we are pleased to announce that the company is now simply Brewing Services Ltd. The company ethos will remain very much the same, promoting quality, efficiency and consistency at every stage of the brewing process. The industry is still expanding at an incredible rate and David says that Brewing Services is committed to training new and existing brewers to thrive in the competitive market place. Sam sees it as his mission

to “help raise the bar in terms of quality within the industry”.

Rob agrees, adding that “successful breweries blend a well-trained brewing team, tried-andtested brewing regimes and consistent processes, all working together to brew the best beer they can, every time.”

The team plans to raise a glass or two to celebrate the last thirty years of helping brewers to produce a superior pint. We are looking forward to continuing to do the same for the next thirty years.

Main picture: David and Rob. Inset: Sam For more information visit: enquiries@brewingservices.co.uk

Research brewery inaugurated The fact that Krones offers its clients everything from a single source is nothing new. But now the group even has a brewery of its own at its facility in Freising: the Steinecker Brew Center provides both clients and Krones itself with an option for collaborative brewing, conducting trials, and testing new technologies.

solutions offered by Krones. For example, reproducing an ultra-wide range of internationally employed processes on the one hand while also familiarising Krone’s own commissioning engineers and clients’ staff with the technologies concerned on the other,” explained Dr. Konrad Müller-Auffermann, who was responsible for this project, at the inauguration ceremony held on 19 June 2018.

The heart of the new brewing pilot plant is a five-hectolitre brewhouse comprising five different vessels. “The system is small, that’s true, but it offers maximum flexibility all the same: combining different technologies, and equipped to demonstrate the large bandwidth of

To justify the appellation of “the world’s most sophisticated research brewery”, the high-tech facility has been networked using IT to the very latest state of the art. For this purpose, the Brew Center continues to liaise very closely with Krones’ subsidiary Syskron,

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which has integrated its ReadyKit and Share2Act products into the Steinecker Brew Center. The added value? In the brewing pilot plant at Freising, both clients and Krones staff can now run practical trials to find out which processengineering solutions are most efficiently suited to beverage production and how digital interfacing can assist the brewer in his daily work.

For more information visit: www.krones.com

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Peak Ales chooses Moeschle Moeschle UK Ltd. was delighted to have been chosen to design, install and commission a bespoke 2.5 barrel brewing system for a unique visitor centre at Peak Ales, based on the beautiful Chatsworth Estate in Derbyshire.

The high quality stainless steel vessels were manufactured at Moeschle’s facility in Germany, and comprise of a cold liquor tank, hot liquor tank with electric element, mash tun, underback, electrically-heated copper and 3 fermentation vessels. In addition, the mash tun was fitted with Moeschle’s ever-popular wedge-wire floor.

The visitor centre brewery at Peak Ales has been built according to Moeschle’s ethos of keeping the brewing process as simple as possible whilst being highly efficient, thanks to innovative design and superior materials. It is worth noting that the design also allowed for a complete installation in a small space, with all equipment delivered through a narrow opening.

State-of-the-art design is evident from the outset, with mains water cooled using Moeschle’s unique pillow-plate glycol jacket system on the cold liquor tank. Furthermore, in order to avoid using unsightly trailing brewery hoses, Moeschle has designed a process that enables the hot liquor and cold liquor tanks to share a hard-piped pump with fully hygienic valves – aesthetics are important in a Visitor Centre!

Careful thought is also apparent in the design of the copper. The electric elements have been strategically positioned at different heights and follow the angle of the sloping flat base in order to optimise heating efficiency.

A condensate trap ensures that vapour cannot return to the wort. Moreover, particular design features of the copper allow for the use of both whole and pelleted hops, with the latter requiring the simple addition of a clear-run outlet.

Although the design is state-of-the-art, the process remains straightforward and the brewer retains total control via an intuitive touch-screen control panel which manages a PLC (programmable

logic controller). This allows the brewer to control the temperatures in the cold and hot liquor tanks, copper and fermenters, and to monitor the temperature of the wort as it leaves the heat exchanger. In addition, the brewer can set a delay in the in the cooling or heating cycle, thus allowing for control of the beer fermentation without the need to be on site.

Peak Ales director, Robert Evans, said, “This is a super piece of kit. The brewers are excited to be using something that is so easy to operate yet versatile. While Peak Ales is known for its core range of traditional ales the new brewery gives us the flexibility to experiment with new styles and expand the portfolio of beers we are able to offer to our customers”.

For more information visit: www.moeschle.co.uk

New range of craft brewery process hoses For the past 25 years, Puresil-Techniflex has been a leading manufacturer of flexible smooth bore hygienic process hoses to the brewery industry sector.

On show at the 2018 BeerX event in Liverpool was the new range of high quality brewery and beverage process hoses which are competitively priced and are available in a range of colours and sizes. They can be fitted with all hygienic and sanitary couplings which are all hygienically swaged into the hoses to eliminate all potential bug traps and cross contamination areas commonly found on conventional hoses.

Techni-Brew is one of the most flexible large bore brewery hose available on the market, and is widely used in tank farms, filtration rooms and tanker loading bays because of its excellent flexibility and lighter weight design which makes it easier for operators to manoeuvre

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around plant and equipment.

Techni-Brew Ultra is available in sizes ranging from 1" to 4" bore size and in continuous lengths up to 40 mtrs.

PTFX Craft-Brew hoses have been designed to suit the needs of the growing ranks of microbreweries and craft brewers where a high quality - low budget hose is required. Available in sizes ranging from 1/2" up to 4" bores sizes, they are available in a range of colours to suit any dedicated product lines. PTFX Craft brew hoses are available for both delivery and suction applications.

Safe-lok Hygienic hose end fittings have been specifically designed to eliminate bug traps, crevices and cross-contamination areas that are commonly found where conventional end-fitting types have been fitted to hygienic process hoses that are then used to convey brewery and food products. Safe-Lok’s

design helps to reduce these risks and also make the hoses easier to be cleaned.

PTFX Safe-lok’s hygienically swaged end fittings are available in all hygienic and sanitary threads and flange designs, including RJT, Tri-Clamp, DIN, SMS, I-Line, ILC, IDF, DS plus many other standards.

Note: All PTFX brewery & food hoses can be fully CIP cleaned when fitted with our Safe-lok hose end fittings.

For more information email: info@ptfx.co.uk

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Understanding the capabilities of your brewplant and equipment pays quality dividends and saves money says David Smith, Brewing Services Ltd.

One of the biggest failing for many brewers is in not understanding the capabilities and limitations of their own equipment.

can be a false economy; failure to accurately monitor means a lack of control and to not be in control of any part of the process inevitably leads to greater inefficiencies and losses.

A classic instance of this is trying to use hop pellets in a system designed for whole hops. At the end of the boil, we have seen brewers simply turning off the heat, leaving the wort and hop residues to settle to the base of the Copper, then try to run the wort to FV with inevitable unfortunate consequences. Coppers not designed for using pellets do not have the ability to whirl the Copper contents (or alternatively incorporate a high wort draw off point or an up-stand in the outlet for the wort). With no in-line hop seed filter to safeguard the heat exchanger, the latter can easily become blocked during the Copper cast as trub so hop residues invariably find their way through the wort main and eventually lead to blocking of the Heat Exchanger inlet.

Many brewers in this situation are tempted to simply open a valve at the base of the Copper to allow the trub and hop pellet residue (still at boiling point) to spill from the Copper outlet and onto the floor. After a time, the wort can appear to run clear enough to pump through the heat exchanger, but not before 5% to 10% of the extract of the brew in the form of strong wort has also disappeared down the drain.

Alongside using the correct equipment, maintenance and regular calibration is also vital to the overall brewing efficiency, whether the equipment is used to weigh materials or for the measurement of volume and temperature. We have found flowmeters being used that are 25% out in their readings and breweries concerned about losses of beer that never existed in the first place. Incorrect calibration of flowmeters can also have consequences in other areas of the brewery, for example with calculating priming sugar additions for bottling overestimating beer volumes leads to over-priming, high %Alc after secondary fermentation and excessive levels of CO2.

Another issue can come when measuring both the gravity and volume of wort collected in Fermenter. Inaccurate measurements are a common problem encountered by brewers who are unclear about how much wort they produce from each batch. If accurate gravity and volume readings are not taken, the process of breaking the wort gravity down to the correct Original Gravity for an individual beer may seem a step too far.

Brewers may then try to adjust the final gravity of the wort by judging the amount of liquor required by assessing (or simply guessing) the contents of the Copper. Unfortunately, as thermal expansion of a liquid means that the volume in the Copper at 100°C is around 10% greater than it is at 18°C, brewers can over-estimate the true volume of wort and therefore the volume of liquor required. They consequently add too much liquor and end up with a low OG. Accurate in-line measurement by a calibrated flow meter or assessing the final volume in a correctly gauged Fermenter is essential at this point in the process for effective brewhouse efficiency monitoring and for achieving the correct OG in Fermenter.

Of course, there are many breweries of all sizes and shapes who know that no matter what type of beer you brew, a sound knowledge of the brewing process is essential. Before embarking on a career of producing commercial beers, it pays dividends to first learn your craft and acquire the skills required to brew efficiently. So often we find this is not the case, with a lack of knowledge of the fundamentals of the brewing process and the equipment being used. This can prove to be a very expensive shortcoming, with some breweries almost literally pouring money down the drain.

Similarly, we often find that Saccharometers used for measuring Original Gravity are only accurate to 1.0°, and sometimes less, with a single 0 - 50° saccharometer used for all purposes. These are not sufficiently accurate for calculating breakdown liquor and calculating ABV to 0.1% %Alc. after fermentation. We recommend using saccharometers in 10° ranges, graduated in 0.1° increments, to achieve the required accuracy.

This is by no means an uncommon problem, suggesting some brewers are failing to purchase the equipment necessary to accurately monitor many of the key brewing parameters. This

Should high losses (real or perceived) be acceptable to any brewer, when they result from a combination of inadequate understanding of brewing process fundamentals, the consequences of improper equipment use and a lack of accurate measurements? Could this be a symptom of an unfortunate philosophy that a brewer doesn’t, or even shouldn’t, need to have complete control over the process and instead works with a mix of guesswork and hope? Let us hope not.

There is no reason why being efficient should ever stifle innovation or be against the ethos of any creative brewer. It is just plain common sense for a commercial brewer of any size, producing any style of beer, to be in control, brew efficiently, know and work with the vagaries of their raw materials, be able to take accurate measurements and maximise yield. The ability to accurately calculate and adjust quantities and gravities lies at the heart of good brewing technique and, more importantly, leads to the quality and consistency that all good brewers strive to achieve in their beers.

David Smith of Brewing Services Ltd is a brewing consultant who has worked with over 200 breweries around the UK and abroad, helping brewers to find the right brewing equipment and training them to use it correctly.

For more information email: enquiries@brewingservices.co.uk

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BevEx recycling plant helps to reduce its carbon footprint In recent years, as the beverage dispense market becomes more and more environmentally aware, UK manufacturers often find themselves striving to look for new solutions to improve manufacturing efficiencies and thus reduce waste. These measures can help to reduce the amount of waste produced and for this waste to be recycled more effectively.

BevEx, part of the IK Insulation Group K-FLEX, based in the East Midlands, is one of many businesses which have implemented such a solution to help reduce waste production as they continue to grow within the global beverage industry.

Its new purpose-built recycling and production plant (pictured) allows the company to recycle a large proportion of its raw materials back into the manufacturing process. The aim is for the plant to

recycle surplus and nonconforming tubing into recycled polymer to produce a range of nonfood grade tubing products.

This facility gives the business the opportunity to significantly reduce its own carbon footprint by limiting the amount of waste product that goes to external recyclers. The recycled polymer can be separated into various grades to give better efficiency on raw material use and improve the quality control of colour dosing.

Dirk Parker, K-Flex General Manager for UK, had stated, “Waste reduction is one of the key activities we are implementing as part of our ongoing commitment to reducing carbon emissions. By keeping control of the raw material waste, not

only can we can remain competitive in the market, we also become more efficient as standard practise. Efficiency and environmental impact is at the heart of our business strategy.�

As part of their sustainability programme, plans are being made to replace every light within UK Headquarters, including its Logistics Centre, to LED before the end of the year as well as working on other plans for 2019.

For more information visit: www.kflex.com

ECEX Air Intake Screens boost malt house refrigeration efficiency Eastern Counties Refrigeration (ECR) recommended that ECEX Air Intake Screens be fitted to four large condensers at Boortmalt's malting plant in Bury St Edmunds, Suffolk, to prevent clogging and improve their performance.

The ECEX Air Intake Screens have solved the problems of inadequate heat rejection and insufficient process cooling during hot weather and other periods of high demand due to debris previously building up on the condensers.

Grain from the malt house's production process, airborne pollen, insects, leaves and other detritus was being drawn onto the coils, clogging them within just a few weeks of cleaning and meaning the condensers were working well below peak efficiency. Repeated pressure washing of the coils was costly, time-

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consuming and potentially damaging to the delicate coil fins.

ECR, a partner of leading multispecialist engineering contractor ECEX, suggested mounting the heavy-duty commercial grade Air Intake Screens to stop debris blocking the condensers and they were manufactured and installed promptly by ECEX engineers.

The screens, which come with a 10-year warranty, are ideal for installation on coils, air handling units, cooling towers, louvres and other HVAC equipment, and can be hosed or brushed clean in minutes. They offer a fast return on investment because they significantly reduce maintenance costs, downtime, wear on plant and energy use as well as improving productivity.

A delighted Johan Abbink, managing

director of ECR, said: "We had great communication with ECEX and they were thoroughly professional throughout the contract. I've also had really good feedback from my customer. The ECEX guys were neat and tidy, and the job was completed as they said it would be on time and to budget."

For more information visit: www.ecex.co.uk

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Surging demand for Fabdec brewery tanks

Shropshire-based manufacturer Fabdec has seen a surge in demand for its line of brewery tanks, with orders doubling year-on-year since it entered the brewing market six years ago.

The boom in demand follows Fabdec’s partnership with Ninkasi Brewkit Rentals, which sees the business offer its fermentation and conditioning vessels on a rental basis. Many breweries across the UK are taking advantage of the opportunity to increase capacity in line with seasonal demand, without incurring the upfront costs associated with purchasing a tank outright.

Fabdec’s fermentation vessels are manufactured onsite in Shropshire and can be specified at different sizes to hold up to 40,000 litres. The stainless-steel, scale-resistant vessels are appropriate for fermentation and conditioning and include a unique ‘thermoplate technology’ cooling jacket, relief valves and full CIP system.

Chris Powell, managing director at Fabdec, said: “We pride ourselves on the high-quality of our products and it’s

great to see the passion we put into our work is being reflected in increasing demand for the range of brewery tanks we produce. While we enjoy a strong reputation in the water heating and dairy sectors, we’ve worked hard to establish ourselves as the manufacturer of choice for a growing number of breweries across the UK. “It was recognised at an early stage that there was an opportunity to provide brewery tanks on a rental basis – allowing breweries of different sizes to increase their brewing capacity without the need to commit to a permanent installation. Our partnership with Ninkasi has allowed us to meet this demand and offer a top-quality, British-manufactured option that works for brewers.

“With demand continuing to rise, we’re ambitious about increasing our presence in the brewing industry. To supplement that, we are also looking to branch out further into the wine and whiskey markets. That’s the next big step for us – so watch this space.”

Fabdec’s range of brewery products also includes hot and cold liquor tanks, copper wort kettles and mash tuns.

For more information visit: fabdec.com

Schäfer enters the brewery tank business Having manufactured reusable aseptic containers for the some of the largest and most demanding foods and pharmaceutical industries in Europe, Schäfer Container Systems is now producing brewery tanks at its Sudex facility near Prague.

Many will be aware of Schäfer as one of world’s largest and most diverse keg manufacturers, producing almost 1.5 million per year, but don’t realise it’s a company employing 8,000 people on three continents with a turnover of close to 2 billion Euros.

Its UK brewery sales director, Mike Hickman, explains that the tanks are produced using only high-grade steel from European mills, the coils are then delivered to Schafer’s EMW steel service

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centre in Neunkirchen which carries over 200,000 tonnes of material for slitting or blanking for amongst others the giants of the German automotive industry.

After being cut to size the material is transported to Sudex to be used for tank manufacture, with huge economies of scale helping to cut down on costs and ensuring 100% quality.

The tanks can be supplied with cooling and heating jackets if required and lead time is usually four to six weeks.

According to Mike the closed loop described will ensure customers don’t have to worry about the provenance of the material or welding quality in the years to come as Schäfer’s reputation is stainless!!

Contact Mike Hickman on 07538 069886 for a quote on your requirements.

For more information visit: www.schaefer-container-systems.com

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Close support for new 40HL Brewhouse Fourpure Limited was founded in 2013 by Dan and Tom Lowe; two brothers with a passion for beer and travel.

The brewery remains a family run business and the team strongly believe in working with great ingredients to brew their beer. In fact, the four key ingredients used to make beer – grain, yeast, hops and water– are what inspired the name ‘Fourpure’.

Within the last four years the company has grown to become the third largest independent London brewery, of which there are more than 105 across the city.

They are also the only London-based brewery to grow by nearly 100% for four years running.

From the outset, the strategic aim was to invest in infrastructure, people and process, which has enabled the business to scale fast and continue to expand.

Fourpure has recently expanded the brewery, including installation of a 40hL brewhouse at a project cost of around £2.5m, enabling the company to keep up with the growing demand and rapid

development that the business is experiencing.

By expanding into a fifth warehouse, covering a total of 20,000 square feet, Fourpure has completed a growth phase seeing improvements to its now state-of the art brewing, packaging and distribution facilities. The addition will allow Fourpure to increase production capability by 400% to 14 million pints per year.

To support this crucial expansion, Close Brothers Brewery Rentals (CBBR) was able to provide a Hire Purchase facility to fund the new Brewhouse. In depth understanding of the industry and the equipment required enabled Fourpure and CBBR to arrange this complex deal in a time frame to suit the brewery. The equipment, which includes a GEA new 40HL Brewhouse, complete with fermentation vessels, carbonator,

centrifuge, CIP and other associated equipment, was installed and commissioned in the last few months of 2017.

In addition to equipment, CBBR have also supported Fourpure by providing a further funding facility to assist with the future keg procurement requirements that the brewery will continue to have as a result of this growth.

The future is looking very bright for Fourpure, and CBBR looks forward to continuing to support this innovative and growing business.

For more information visit: www.closebreweryrentals.co.uk

Lorien launches capacity modelling tool Lorien Engineering Solutions has launched an interactive tool that helps brewers to identify bottlenecks and expand their production.

Opti-Brew models the manufacturing process to demonstrate the impact of phased expansion to meet future production targets. The detailed data can be utilised throughout the manufacturing process from grain through to finished product.

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Lorien is a Burton on Trent-based engineering design and project management firm with a track record of providing engineering design and project management to some of the UK’s bestknown breweries.

David Mallinson (pictured), director at Lorien, said: “Opti-Brew is based on the principle that good, strategic decisions are made using good information.

“By adding empirical Overall Equipment Effectiveness figures and known restrictions, we can show maximum capacities.

When a step change in production capacity is planned, Opti-Brew highlights the pinch points in the process and identifies the extra plant and equipment needed and can help define a clear road map for future growth.

“It is ideal for companies with a wideranging product portfolio that need to analyse the efficiency of their equipment

and overall capacity options. Opti-Brew challenges your thinking and provides scenarios to help brewers model their plant more efficiently.”

Lorien specialises in capital projects for food, brewing, drinks, life sciences, biotech and safety compliance, and sustainability. It is a division of GP Strategies Corporation, a global engineering and technical services organisation headquartered in Maryland, USA. Brewing is one of the firm’s largest sectors by revenue, with a specialist team handling engineering projects from study phase through design and procurement to final commissioning and handover.

For more information visit: www.lorienengineering.com

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Craft canning and packaging answers Contract packers? Want to save transport costs and double handling? Want to reduce your carbon footprint? Want to control your own hygiene and QA procedures? Want improve your packaging? Want to save money on labour costs?

You can with an Enterprise Tondelli craft beer canning, bottling or kegging line, says the company, which is a supplier of small beer packaging lines for microbreweries and smaller brewers. In fact it also supplies packaging lines to UK regional brewers as well as some of the largest multi-national breweries in the world.

Enterprise Tondelli packaging lines can be tailored to suit your requirements with the following typical production outputs for small lines:• 3,500 cans per hour upwards to 80,000 cph • 700 bottles per hour upwards to 60,000 bph

• 16 kegs per hour upwards to 1,000 kegs per hour The company’s can fillers are always of a rotary design which means the can is always in a controlled environment during the filling process.

Cans enter the machine and the filling valves lowers sealing the can. This is followed

by CO2 flushing of the can to remove any air in the can that will oxidise the beer reducing shelf life and subtly changing the flavour. Can seamers are made by specialist suppliers.

Bottle fillers standard features include a stainless steel base frame with a stainless steel clad mild steel table top plate which gives a longer life and better hygiene. Air pick up is very low with double pre-evacuation to help preserve the flavour and shelf life of your beer.

Within the above small beer fillers

add-ons such as labelling, shrink wrapping, conveyors etc. can be supplied to make a complete line. With an active planning department, Enterprise Tondelli is able to quickly supply a CADgenerated layout showing the line configured in your building.

It also shouldn’t be forgotten that the company also supplies modular brewhouses from 2.5hl to 96hl that expand as your business does, to rationalise capital investment.

For more information visit: www.enterprisetondelli.co.uk

New heart of the brewery process system The outside of the brewery may look the same but the inside has had a full ’heart’ transplant.

The initial brief was for a completely new system including both software and hardware. As the old IO was incorporated onto a new Profibus network for new Siemens S7-400 PLCs then any part could be replaced at the brewery’s convenience in the future should that ever be required.

allowed sufficient time for a gradual resumption of brewing on the new software that permitted the underlying brewhouse equipment to be checked and rectified as necessary. One of the things that became very evident was the extent to which the old software had been modified to adapt to short comings in the equipment and the commissioning period was an opportunity to discover the extent of this and correct it.

The project started with replacing an old legacy system which was no longer supported. The new automated system included both software and hardware and upgrades to process equipment including a copper boiler, flow meters and valves.

Prior to the system going online, the team carried out a Factory Acceptance Test (FAT) and then provided extensive support given the critical nature of the work being carried out – the Brewhouse being the ‘heartbeat of the brewery’ and ‘what gives the client’s beers their unique taste profile’.

Phase 1: Brewhouse Commissioning The Brewhouse was scheduled for a week’s shutdown during which the mechanical and electrical activities not possible beforehand were completed.

Very detailed planning by the brewery

Phase 2: Non-Brewhouse Commissioning One lesson from the Brewhouse was the extent a major change of this nature impacts upon all levels of staff. A medium-sized brewery like this simply

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doesn’t have cover to take people out of production for training. As a result it was decided not to commission phase 2 immediately after the Brewhouse but leave several months for all staff to become familiar with the new Brewhouse software and train on the new software for the rest of the brewery on a simulation rig.

The client brews a diverse and demanding portfolio of products.

Ultimately the Brewhouse was commissioned within the planned time with no loss of product to the business.

The client now has a modern, comprehensive control system with recipe and data access to all points and linkage to the Laboratory Information Management System including reporting links to Business Systems. The new system is maintainable and fixable.

For more information visit: www.niras.com

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Efficient sanitation for Timothy Taylor’s SOCOTEC has been working alongside Timothy Taylor’s Brewery to support its brewing process with efficient sanitation methods.

The build-up of biofilm is a common issue in the cooling jackets of fermentation vessels, and it can often affect the industrial process and the thermal performance of some manufacturing equipment. When Timothy Taylor noticed the thermal performance of the cooling jackets deteriorating, SOCOTEC recommended an Ozone unit with UV to provide chemicalfree disinfection and return the cooling circuit to full efficiency.

Why Ozone? Ozone has been used for over 100 years as a disinfection method in the brewing industry. It is a powerful oxidising agent produced in-situ, using only oxygen as its raw material.

More frequently, companies are questioning the effects that traditional chemical sanitation methods (such as hypochlorite, peracetic acid (PAA) or hydrogen peroxide) have on their equipment condition, end product, and the environmental impact when wastewater is drained. A proven alternative, Ozone is capable of destroying all bacteria, algae and biofilms without risk of resistance build up or toxic residue. It removes the need for handling, storing and administrating harmful chemicals while minimising water consumption.

Starting the improvement process In October 2017, SOCOTEC commissioned the units on Timothy Taylor’s brewery site, keeping production downtime and

disruption to a minimum. The UV unit was installed inline as part of the recirculation loop from the collection tank pump outlet. Installed next to the collection tank and pump set, the Ozone unit – along with Ozone injection pump – was connected to the recirculation loop to deliver variable ozone concentrations to the system in line with flow. A dissolved Ozone sensor was also fitted so precise levels could be monitored and logged. Ozone units can be fitted into many applications. As the collection tank was situated in the humid cellar, the unit also required compressed air for the internal oxygen concentrator.

While the UV unit provides proven disinfection during normal operation, the Ozone unit provides Cleaning in Process (CIP) to remove the build-up of biofilm and deep clean the system, as and when it is required. CIP cleanses the inside of the process equipment, reaching areas where physical cleaning is not possible.

Nick Berkovits, Second Brewer, Timothy Taylor, commented: “It was great to see immediate results from the CIP which lead to dramatic thermal improvements in the months following commissioning.”

For continuous performance monitoring, SOCOTEC installed a GSM remote monitoring function, enabling both Timothy Taylor and SOCOTEC to log the unit’s performance. To fully integrate the equipment and for easier day-to-day use, a Programmable Logic Controller (PLC) controls all functions of the Ozone generator and Ozone injection pump; the settings for the unit are adjusted by the cabinet door mounted HMI.

Four months on, Nick further commented: “We’ve been very pleased with the result so far and I am keen to see the ongoing benefits of using both the Ozone and UV units. CIP has taken place every weekend since the equipment has been installed. This keeps our running costs down as the performance of our cooling jackets has improved. We refuse to compromise on quality at Timothy Taylor’s Brewery so, with the support of this innovative water treatment, we can continue to brew our beers to the highest standard.”

Grace Williams, technical sales manager, SOCOTEC added: “With the food and beverage industry, sanitation and hygiene are the most important factors to ensure a safe product is produced.

Nowadays, sustainability and minimising energy consumption is a huge focus too.

By removing biofilm from Timothy Taylor’s cooling jackets, SOCOTEC can support in returning the equipment to optimum thermal performance using non-chemical disinfection methods that have immediate environmental benefits.”

For more information visit: www.socotec.co.uk

BSPS Ltd installs new spent grain silo Following the continued success of the new brewhouse at Fourpure Brewery Co. in London, Bulk Storage and Process Systems Ltd has designed, supplied and installed a new 39m3 spent grain silo.

The spent grains are conveyed from the mash tun into the specially designed GRP silo. The system comes complete with a

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continuous level telemetry system, lorry loading pump and pipework. The silo was manufactured to BSPS design and specification by Forbes in Kelso.

“The new vessel will greatly improve the spent grain collection area and removes the need for multiple skips and bins. It will also allow us to apply for FEMAS certification,” said Sean Knight, head of operations at Fourpure Brewing Co.

“We know this is a good solution for Fourpure, as not only will it completely transform the front of the Brewhouse, but also give an accredited system for spent grain removal,” said Bill Egerton, managing director of BSPS. These spent grain silos are available in stainless steel or GRP. For more information visit: www.bulksystems.co.uk

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HYGIENE & RESOURCES

SPS installs MBBR at Aberlour Distillery Siltbuster Process Solutions (SPS), a leading provider of modular and packaged water treatment systems for the municipal and industrial wastewater sectors, has installed a mobile Moving Bed Biofilm Reactor (MBBR) to provide a temporary additional treatment stage on the existing wastewater treatment plant at Aberlour Distillery, one of Speyside’s iconic malt whisky distilleries.

The distillery, owned by Chivas Brothers, currently has a wastewater treatment plant consisting of traditional fixed film biotowers, older trickling filters and associated settlement tanks. The plant also features a Dissolved Air Flotation (DAF) system installed by SPS nine years ago, which significantly enhanced treatment performance and which has since helped the site to maintain discharge compliance whilst increasing production.

However, due to continued focus on optimising performance, the distillery needed to provide further treatment security, to bolster the biological treatment capacity on site. This would reduce pressure on the more ageing

trickling filters which are planned for replacement in due course.

Following the success of Siltbuster’s MBBR at its Glen Keith distillery, Chivas turned to SPS for a solution.

Following discussions with site, a Siltbuster MBBR20 complete with duty/standby blower skid was simply incorporated into the existing treatment process. This additional biological treatment stage enables the existing plant to continue treating up to 8m3/hour of wastewater, and provides the safeguard Chivas was looking for, considerably improving the standard of the treated water being discharged to the local water course. This reduces process risk whilst Chivas develops its plans for the longer term treatment requirements of the site.

David Gaskill, proposal manager at Siltbuster Process Solutions, said: “Following our site survey, we discovered we could use gravity flow through the MBBR20, which helped us to ensure a steady and constant flow through the whole treatment plant. We then worked closely with a local engineering firm to ensure that the existing pipework on site was modified appropriately so that, when our kit arrived on site, it was just a case

of connecting it up. This minimised our installation time, ensuring we did not disrupt operations for our client.”

Graeme Cruickshank, Chivas Brothers Distillery operations manager at Aberlour Distillery, said: “In our continual review of existing assets, we were looking at ways to optimise our current wastewater treatment plant. From discussions with SPS we knew that the addition of the MBBR20 would have a positive impact on our final discharge quality. Aberlour is located at the confluence of two rivers – the Lour and the Spey – and it’s vital that our wastewater is treated to the highest standard before it is discharged into these sensitive waterways.”

For more information visit: www.siltbusterprocesssolutions.com

Self-supply is meeting expectations April marked not only the first anniversary of the opening of the non-household water market across England, but also of the first customer to utilise the Water Supply and Sewerage Licence (WSSL) to self-supply water.

In pioneering self-supply in conjunction with Greene King, Waterscan hoped to create a procurement model which would give commercial customers complete control over their water consumption and cost and, as a market participant, influence the marketplace.

One year on, has it delivered?

Claire Yeates, Director of Waterscan comments: “At this stage in its development, self-supply has exceeded

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even our own expectation in terms of both the level of interest and benefits to participants. There have been five applicants and approximately 6,500 Supply Point IDs (SPIDS) switched to self-supply in the first year alone, representing over 5% of total switches.”

“When looking at the main market segments self-supply is relevant to, over 27% of switches have been to selfsupply, a remarkable figure for a new concept. Based on the conversations that we are currently having, we expect interest in self-supply to continue to rise as organisations find the approach to be a good solution to their issues in the new market and an effective way to improve water management.”

recent consultation on the matter, the industry watchdog stated: “Contrary to our initial expectations, recent trends suggest that we can expect to see the number of self-supply WSSL licensees increase significantly over time. The entry of self-supply WSSL licensees has been one of the most innovative aspects of the business retail market that we have seen so far.” The regulator recently announced measures to cut the cost and complexity of the application process for self-supply.

Alongside Waterscan itself, Greene King, Marston’s, Whitbread and Coca Cola European Partners have all been granted licences to self-supply.

Ofwat’s view too, is encouraging. In a

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News

HYGIENE & RESOURCES

Christeyns launches ultimate CIP Solution Christeyns Food Hygiene, based in Warrington, has partnered with H&M Disinfection Systems to launch a new, bespoke containerised CIP system for optimising cleaning equipment.

Container In Place is a bespoke, containerised Cleaning in Place (CIP) system which comes fully loaded and self-contained, ready to be connected directly to existing pipework, tanks and associated equipment, providing an immediate and cost-effective upgrade to cleaning requirements.

In many plants CIP equipment can be old and those responsible for its specification, installation and setting of parameters may no longer be with the business. In addition, modifications to the CIP set may have taken place over time, changing the original operating parameters or flow dynamics, which can affect the efficacy of a clean. Emerging food safety challenges in recent years, such as allergen management and

species control, may have also placed additional burdens on the equipment.

Modernising or replacing a CIP set itself requires capital expenditure which may be difficult to secure.

There is also the challenge of being able to assign a sufficient break in a production schedule to actually replace pumps, tanks, heat exchangers and control equipment.

This new Container in Place system is completely self-contained with its own heating system and as it only requires a water and power source it can be flexibly situated. The system also provides full PLC control, CIP printed reports and remote access.

The full system fits inside a standard 20 foot shipping container and can be built to order in around three months. The Container in Place not only frees up

factory space but also allows a CIP system to grow as business grows, without any interruption in production. It also acts as a back-up system during breakdowns or maintenance.

Providing flexible solutions for cleaning and sanitising, tailored to individual needs, is what Christeyns Food Hygiene does best. With around 30 years of experience, it is one of the UK’s most trusted providers of industrial hygiene solutions, working across industries including beverages and brewing.

For more information visit: www.christeynsfoodhygiene.co.uk

Self-supply one year on is meeting expectations Continued from page 50 Leading pub company and brewer, Greene King was the first of 1.2 million eligible organisations to apply for and obtain a WSSL. With Waterscan’s

support, the company switched all of its 3,000 plus SPIDS on 1 April 2017, representing 30% of the total market switches. This proactive approach to the water market overhaul protected Greene King from some of the market teething issues and generated significant additional benefits, not least in terms of water efficiency.

Since commencing self-supply, the company has saved in excess of 140,000m3 of water. This equates to 384.32m3 per day in consumption savings: the equivalent of 676,313 pints.

Further benefits being realised are site level engagement which is driving efficiency and improved savings, greater control over supply and a single point of contact across its entire estate leading to exceptional customer service.

This was highlighted during the ‘Beast from the East’ cold snap. Communications from Waterscan were sent to each Greene King site advising of need to be on alert from higher than usual consumption, which could indicate a

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cracked and leaking pipe. In addition, impromptu meter reads were taken across the Greene King estate to verify usage and pinpoint any unexpected spikes in consumption. This proactive approach to water management is not commonly associated with the service levels seen in the water industry and is an example of what customers should be experiencing.

Gavin Worthington, senior purchasing manager at Greene King, said: “We are looking forward to building on this successful experience to date, which we believe delivers competitive advantage in both corporate social responsibility and commercial terms. We have seen reports of a slow customer response and questionable impacts of the open water market, but this has not been our experience. While self-supply was a leap into unchartered waters, it has delivered better than expected results in a short timeframe.”

For more information visit: www.waterscan.com

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BAR & CELLAR

T&J helps Sadler's to open its first Tap Room in Birmingham T&J Installations has provided all the drinks dispense installation services for Sadler's Brewery at its first ever on-trade premises in Birmingham. This is the first of the 'Sadler's Tap Rooms' to be launched, with more on the way, and is located at 490 Hagley Road West, Quinton.

T&J installed beer dispense equipment at Sadler's Tap Room for both cask and keg, allowing Sadler's to serve its high quality products to the locals of Quinton. This is part of a new project for the brewer, which sees vacant retail premises on arterial roads selected for their proximity to residential communities. Sadler's aims to create a hotspot within the community.

Ian King, sales director of Sadler’s

Brewery, said: “We’re delighted to be working with T&J on another great new project. We’ve got high hopes for our Tap Rooms – we believe they will galvanise local communities and encourage them to use the goods and services of the neighbouring shops.

“The popularity of the Peaky Blinder line has provided Sadler’s with such a commercial boost that it gave us an opportunity to start raising the profile of the Sadler’s brand within the city of Birmingham.

“The Peaky Blinder line is now available in Birmingham’s two largest music venues – thanks, in no small part, to T&J’s installation and maintenance services across Arena Birmingham in the city centre and Genting Arena at the NEC.” The next Sadler’s Tap Room will be created on Harborne High Street, and T&J Installations will once again be providing the installation and maintenance services of all the keg and

cask beer dispense.

Ian continued: “It’s been a good opening thus far, and now that our food menu has launched at the pub, we look forward to seeing the pub take root in the community. T&J has once again provided us with excellent installation work and support. We know that our products our well represented at the Tap Room because T&J delivers a great pour at the tap, and that’s what we need to grow the brand.”

Ian Jones, managing director of T&J Installations, said: “It’s an exciting time to be working with Sadler’s Brewery, on a number of projects. Given our previous work with community-orientated venues, such as micropubs, we know the impact they can make. It’s a strong brand, with great products under it, and there’s been a great response in Birmingham, for what are locally brewed and distilled drinks.”

For more information visit: www.tandjinstallations.com

Cloudwater Brew Co unveils Unit 9 Cloudwater Brew Co has thrown open the doors of its new brewery tap room to the public. The new venue, Unit 9, is situated next door to the brewery and includes a bar with 20 draft taps to showcase fresh releases and aged beers.

There is also a shop offering cans and bottles to take away direct from a walkin cold store, as well as the latest brewery merchandise.

Cloudwater used Jolly Good Beer for the cellar fit-out. The company provided a bespoke build for the brewer, with all 20 lines drawn directly from a 4°C cold store beneath the bar, using air-cooled, insulated ducting.

Unit 9 has been designed to showcase the artwork Cloudwater has commissioned over the years, and to present the company’s beer at its very best,

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emphasising the importance of freshness.

The 20 draft lines are drawn from a cold store situated immediately beneath the tap room mezzanine while take-out customers will be able to select beer that has been held below 4ºC since packaging, right from the same cold store.

Aside from beer, customers will also be able to find local gin, low-intervention wine, small-batch soft drinks and a small selection of cold snacks.

Unit 9 can be found at 9 Piccadilly Trading Estate in Ancoats and replaces Cloudwater’s previous tap room, the Barrel Store on Sheffield Street, which closed its doors for the final time on July 22.

greater comfort than before. We make huge efforts to champion freshness in beer and emphasise the need for beer to be cold stored at every step of the journey between brewery and customer.

So it’s really exciting to be able to serve our beer from the same cold store it was moved to immediately after being packaged.

Paul Jones, director and founder of Cloudwater Brew Co, said: “This takes us a step closer to the tap room of our dreams and allows our customers to enjoy our beer direct from the source, in

“We are thrilled to see our tap room vision launch with such a vibrant, spacious, creative energy, backed up by the highest-quality workings behind the taps.”

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Cask and Keg Repair & Refurbishment Specialists

l A Genuine Alternative to Cask and Keg Replacement l Repairs to casks and kegs of all sizes l We can supply refurbished casks too l Fast On-Site Turnaround l Competitive Rates l Over 60 years of Industry Experience Please contact us for details of our other onsite services.

Head Office: 01283 740807 • Mob: 07952 152 099 Email: repairs@dhmbreweryservices.co.uk • Contact: Jason Miller

Web: www.dhmbreweryservices.co.uk • Twitter: @DHMBreweryServ

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BRANDING

The best of Buddies!

Brew Buddies approached LemonTop and asked the branding company to create a brand identity that would elevate the brewery and help push it to the next level. However the brewer still wanted to be known for its experimental craft beers and wanted the brand to be based on the relationship it shares, not only with each other, but with the many suppliers and customers it had met throughout its journey.

LemonTop started out creating an initial logo design using images and resources from the Swanley Village area but soon realised that the way to create the friendly, high quality brand that Brew Buddies desired was to pull together two letter ‘B’s’ to signify the coming together of the two ‘Buddies’. After experimenting with various different styles of typography the ideas were presented to Simon and Rebecca, who instantly agreed that the elegance and quality of the logo was the way forward and with a little fine tuning, a logo was presented with which Brew Buddies was delighted and happy to use as the basis of the new brand.

With the first stage of the brand sorted, LemonTop then started to create the designs for a range of beers, utilising the shape of the logo as the base for die-cut labels and pump clips, and using bright, eyecatching and modern colours to differentiate each one. Everything was pulled together by the creation of a background that could be cut to the shape of the logo and would serve as the distinguishing image of the brand identity, and used across the whole range of packaging, point of sale, and promotional material.

There are exciting times ahead for Brew Buddies, with over 20 beers in the range some seasonal, some experimental, but all great tasting. Brew Buddies has also recently created a Tap Room at the brewery, which is just off junction 3 of the M25 in Swanley Village, Kent.

Another venture Simon and Rebecca have launched together is Sweetheart Gin, a new brand of flavoured gins aimed at a younger market who are looking for something different, away from the bland,

mainstream drinks they have become accustomed to. There are currently two flavours of Sweetheart Gin available with plans to expand the range at regular periods throughout the year.

Said Andy Mogg, of LemonTop Creative, “LemonTop has created everything for Brew Buddies from its logo and labels, through to advertising and merchandise. With steady growth and many more beers in the pipeline we are delighted to be working with such a vibrant and enthusiastic brewery. Brew Buddies now has a brand that it is proud to call its own and can now confidently say the dream of becoming a big name in the craft beer world is fast becoming a reality.”

For more information visit: www.lemontopcreative.com

CHILLI brews up a new look for Saltaire Branding agency CHILLI UK has created a refreshed identity and new packaging for Saltaire Brewery, to help the brand evolve in a rapidly developing and competitive industry.

The internationally award-winning brewery, based in Shipley, West Yorkshire, has been brewing since 2006, but following the ‘craft beer revolution’ and a flux of new entrants to the market, Saltaire is now aiming to bridge the gap between cask and craft with its commitment to high quality beer regardless of the category. The launch of a new creative keg and 330ml range, now includes beers such as Full Tilt, Velocity and Zipwire, will allow them to do this.

brewhouse can be seen in the lettering of the logo as well as on bottle labels and pump clips, whilst the brewery’s Yorkshire Stone bricks are also mirrored in the core range designs, tying the brand back to its roots. The use of bright colours and bold tones helps to cut through the noise of a busy category, helping the beers stand out on the shelves and bars retaining recognisable shades but with a revitalised design. For the new 330ml range, the colours overlap each other to give an overprint effect which is reflective of the fun and creative approach to the recipes.

CHILLI was briefed to develop the existing brand and inject modernity, while telling the story of Saltaire. The redesigned crest which can be seen across all packaging, features the brewery initials and takes inspiration from street signs in Saltaire village. The peaked and slanting roof of the

Jordan Madrick, account director at CHILLI UK, said: “We enjoyed working with Saltaire on developing the refreshed brand identity and new packaging for the muchloved core beers and new contemporary range. It was a great opportunity to modernise the brand and refocus on the

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heritage, tying Saltaire back to its roots but in a way that’s contemporary.”

Hayley Collingswood, Marketing Manager, at Saltaire Brewery added: “It was really important for us to remain recognisable for our loyal beer fans while bringing the brewery up to date and the designs from CHILLI allow us to do this seamlessly. With our standout colours and unique design, we’re really excited to introduce the new range and debut our revitalised look this summer.”

For more information visit: www.chilli-uk.com

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BRANDING

Two new glasses for Camden Town Camden Town Brewery now has two new iconic glasses, the ‘Kenneth’ and the ‘Jack’, from which to enjoy a pint of beer. The glasses have been supplied by Rastal and Sahm.

Named after their designers, the ‘Kenneth’ was created in collaboration with Sir Kenneth Grange, the creator of some of the UK’s most iconic designs, such as the London Black Taxi, and regular at the birthplace of Camden Town Brewery, The Horseshoe in Hampstead. The “Jack” was created in collaboration with Jack Smith, one half of London design duo SmithMatthias Ltd. Manufactured by Rastal, “Kenneth” was created for Camden’s award-winning Hells lager, the lovechild of Helles and Pilsner, and references the traditional glasses for

its two beer styles. It has the facets of a Helles Stein, combined with the tall and slender shape of a Pilsner glass to create a new and iconic lager glass. Manufactured

by Sahm, the ‘Jack’ takes inspiration from the straight-sided, minimalist styles seen in contemporary glass design, bringing a new shape to the traditional pint glass, perfect for Camden’s entire beer range.

Jasper Cuppaidge, Founder of Camden Town Brewery, comments: “When you’ve been looking at pint glasses for more than 20 years, you start to have ideas on how you can change them. Kenneth and I talked about him designing a glass but I never dreamed it would actually happen. He then introduced us to Smith Matthias, who designed the Jack and it’s been amazing to collaborate with London’s best designers, both established and new, to create two

fresh and fantastic pint glasses.”

The ‘Kenneth’ and ‘Jack’ glasses are the first glass re-design Camden Town Brewery has undertaken since 2016, and have been designed for the trade, with all glasses toughened, nucleated, stackable and are CE marked pint to rim.

Both glasses are pictured below with Kenneth on the left

Aligning your business plan with your brand strategy Lidl has recently launched its craft beer range – priced at 99p a can or bottle. This sets an interesting precedent, in the wake of approximately ten years of growth and adding value to the craft and speciality beer category, the discount grocers are making serious moves into craft.

The Lidl range is branded ‘Hatherwood Craft Beer Company’. The beers look ‘craft’ with graphics that are quirky, cartoon-like illustrations – any other craft brewers come to mind? They sound ‘craft’ with names like Bitter Iron IPA, Plunged Orange Pale Ale, Hop Hunter Session IPA (not to be confused with Sierra Nevada’s Hop Hunter IPA), etc and the hops and malts used in the brews are also identified. They taste like… well they are not awful, especially if drunk chilled, however if you benchmark against the likes of BrewDog as a mass-market craft standard, then you will definitely notice the difference.

As far as I am aware, Hatherwood is not a real brewery, or a genuine brand, it is a figment of the retailer’s imagination. The likes of Lidl, Aldi and Tesco have a strategy of creating fake brands to add value to their own label products, I would like to think that these retailers were in the

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ironic, not consumers are stupid, mode when they came up with them – however we are all subliminally influenced, whether we like it, or not. Where are Trading Standards when you need them…

So where is all this leading? The writing is on the wall (or the shelves in this case) and after a sustained period of growth in the added value beer category, price and discounting has become a significant factor again. It’s not just the off-trade either, everyone is feeling the pain in the on-trade too. As a brewer, being relevant and differentiating has never been more important. To thrive you need to understand the retail and bar landscape and align your business to be fit for the market sectors where you can best succeed. This means being brand smart and identifying the ‘white space’ where you can position your beers for future growth. There are big opportunities in key niches and it has never been more imperative to align your commercial business plan to a well-conceived brand strategy. It’s all about being market led and production driven.

For more information visit: www.rastal.co.uk www.sahm.de

Proper job!

Willis Publicity has been appointed

by St. Austell Brewery to produce its new bespoke pump clip and hand-pull as part of its rebranding.

Myles Pinfold, WPA Pinfold

Said Carl Andrews, of Willis Publicity, “This was a challenging project, as it involved using various materials and processes, to ensure we could deliver fabulous stand out at the point of purchase.”

For more information visit: www.wpa-pinfold.co.uk

For more information visit: willispublicity.co.uk

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BUSINESS SERVICES

Premier releases a £20/month one-user BrewMan system to help start-up brewers

Premier Systems understands the stress, pressures and uncertainties of deciding to start brewing.

However the fact that there are 64% more breweries now than there were five years ago shows that the dream to run a start-up brewery is still strong in the UK. This impressive figure is testament to the brewing spirit in Britain, where despite all the challenges, people around the country are leaving their day jobs and brewing their very first pint.

The company says that one of the most crushing and time-consuming activities for new brewers is calculating duty and back office work. “No-one starting up wants to spend their time filling in paper work when all your skills and passion are in the brewing process and producing incredible products,” says a spokesperson for Premier Systems.

In recognition of all the start-up brewers in the UK, Premier Systems is offering a one-user BrewMan package at £20/month. BrewMan is a leading UK brewery management software trusted by over 200 brewers.

Continues the company spokesperson, “We want to support anyone who has the dream to produce great tasting beer, not doing admin, brewers who believe their time is best spent making beer, not calculating duty for HMRC. “At £20/month BrewMan is by far the most affordable software on the market to start up breweries as well as having the largest feature set including: • Order entry • Pricing • Telesales • Distribution • Cask Tracking • Duty calculation • Reporting

“Premier Systems has achieved this through investment in our cloud offering which will underpin all future BrewMan development.

“This investment has allowed us to fulfil our aim and offer affordability to those who need it the most. Furthermore, we have an incredibly ambitious roadmap for BrewMan with the aim of making it the chosen software for brewers of all size globally.”

If you would like any information about the one-user offering or any other questions regarding BrewMan telephone Tel: 023 80 811 100

For more information email: sales@premiersystems.ltd.uk

Cybersecurity partnership set to ‘improve overall industrial security posture’ Kaspersky Lab and and Plzensky Prazdroj have announced the successful completion of a cybersecurity partnership to improve the overall industrial security posture of the Czech brewery.

Kaspersky lab was engaged by the world famous brewery, known for producing Pilsner Urquell and being the inspiration behind more than two-thirds of the beer produced in the world today, to help harden its industrial cyber security posture and improve the resistance of production lines and operational technology to cyberattacks.

Cyber-attacks against industrial networks have become prevalent in recent years. According to the Kaspersky Lab Industrial Control Systems Cyber Emergency Response Team (Kaspersky Lab ICS CERT), 37.8% of (ICS) computers

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worldwide has been attacked by cyber threats in the second half of 2017.

A single industrial cyber-attack can have major disruptive potential and carries the very real threat of damaging the industrial processes and even threatening business continuity with an average enterprise losing just under £1M if an incident is not detected within a week. It is for these reasons that Plzensky Prazdroj therefore takes cyber security very seriously. The company worked with Kaspersky Lab to identify possible attack vectors and security gaps in its complex IT infrastructure.

Kaspersky Lab undertook a thorough cybersecurity assessment (CSA), a minimally invasive remote and on premise cybersecurity assessment that began with an Infrastructure audit and threat model development across the 2 brew houses and 8 packaging lines at the plant. The CSA also examined the

corporate network linked to industrial zone, SCADA software and identified all uncontrolled external connections to and from the industrial floor. As a result Kaspersky Lab experts were able to provide a list of discovered vulnerabilities, zero-day vulnerabilities, details of possible attack vectors and actionable recommendations. This way Plzeňský Prazdroj IT security team averted potential attack disastrous consequences that could negatively affect breweries safety, reliability, and the company's bottom line.

“The analysis showed us significant recommendations for the security lifecycle and highlighted weaknesses in security processes. Several areas for improvements were noted and all findings were summarised in the final report”, said Miroslav Zajíc, IT analyst at Plzeňský Prazdroj.

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News

BUSINESS SERVICES

Sound financial expertise boosts Anthology

The Leeds-based brewery, Anthology Brewing Company, has secured the business of 25 pubs and bars across Yorkshire, within just three months of the company’s founding in May 2018.

Located off Armley Road, Anthology specialises in brewing a variety of small batch craft beers, using fresh seasonal ingredients to create a selection of different ales, the whole year round.

The success of the company is no small achievement, as founder Liam Kane is a relative newcomer to the industry, having worked in other breweries for only a few years. He knew from the start that the end game was to set up his own brewery and he gave himself the best chance by dedicating his time to what he knows and loves best, whist outsourcing his financial matters to trusted accountancy firm, Garbutt + Elliott, led

by Account and Audit Partner, Matthew Grant.

Commenting on the company’s launch, Anthology’s owner Liam Kane (pictured) said, “My main focus has always been on perfecting the recipes, identifying bars to supply and producing enough beer to

meet the demand that already exists. Working with Garbutt + Elliott means that I have been able to do this. Matt and his team have outdone themselves, far exceeding what I thought you could expect of accountants. Their attention to detail has been second to none and they have offered continued advice in line with my way of thinking. Being able to work with trusted accountants has taken an added pressure off me so that I can happily concentrate on the brewing.”

Garbutt + Elliott has vast experience in the drinks sector, currently acting for 15 brewery clients in the UK, including regionally-based Wilde Child Brewing, Eyes Brewing, Ainsty Ales, and School House Brewery. Furthermore, Matt’s personal sector credentials are outstanding. He is not only one of the key organisers of the York Beer & Cider Festival but also sits on the committee for the York branch of CAMRA and is a full member of the British Guild of Beer Writers. To top it off he has 3,590 unique check-ins on Untappd!

HpE Process launches new Manways website HpE Process is inviting visitors to explore its new Manways website - www.manway.co.uk. The website has been designed to provide a user-friendly experience with improved navigation, product availability and information.

The site includes extensive product availability, information such as datasheets, CAD drawings for Manways and Access Doors. To support the Manway doors there is information on Sprayballs, Jet heads, Mixers, Levelling Feet, Tank Safety Equipment and much more.

Manways is a specialist website, which has been designed for professionals working within specialist industries.

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Due to new affiliations, which have been forged with a variety of manufacturers, HpE Process believes it can offer the largest, most comprehensive range of quality manways and tank equipment in the UK, plus a first-class service and quality products that are competitively priced. The sales team has an excellent understanding of the industry and is available to answer any technical questions or offer advice on which equipment may best suit your application.

Contact by using the online enquiry form, or alternatively email: info@manways.co.uk For more information visit: www.manways.co.uk

Speaking of Garbutt + Elliott’s appointment, Matt says, “Anthology is an extremely exciting new brewery, producing some excellent beers. Liam has done an exceptional job turning the brewery into an instant success. We are proud to be working with an exciting local company and look forward to seeing Anthology go from strength to strength with the help of our expertise, advice and strong network of connections.”

For more information visit: www.garbutt-elliott.co.uk

Cybersecurity Continued from page 60 “It has been a pleasure to work with Plzensky Prazdroj to protect the European beer industry’s future.

Cyber-threats to an industrial environment are often much more complex and on a much larger scale to that of traditional businesses threats – and can be devastating,” said Adam Maskatiya, general manager UKI, Kaspersky Lab. Ondřej Sýkora, C&A manager, Plzeňský Prazdroj, said “The decision to cooperate with Kaspersky Lab was an easy one for a number of reasons.

Their experience in the ICS cybersecurity domain, their professionalism and the versatility of their solution, in comparison with other suppliers, has given us great value and ensured a bright future for our company’s security strategy.”

For more information visit: www.kaspersky.com

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Thomas Fawcett & Sons Ltd Est. 1809

Malts for Champions All Malts delivered ON TIME to your specification, crushed or whole.

The Company is very proud to have supplied malt to the brewers of 13 CAMRA Supreme Champion Beers of Britain since 1997 including

Hobsons Mild in 2007

Main products include: Maris Otter, Halcyon, Pearl, Tipple & Optic Ale Malts together with the complete range of Speciality Coloured Malts including Wheat and Rye products.

Thomas Fawcett & Sons Limited Eastfield Lane, Castleford, West Yorkshire WF10 4LE

Tel: 01977 552490/552460 • Fax: 01977 519076 Email: james@fawcett-maltsters.co.uk

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News

CONTAINERS

New UK-made mixer bottle from Croxsons Croxsons has responded to customer feedback which requested a new mixer bottle for the adult soft-drink sector and has launched a new 200ml mixer bottle onto the market.

It is a bottle of taller dimensions, with the increased height not only providing an improved shelf presence but also increasing consumers’ perception of value.

With the bottle, the label sits in a ‘recess’. This design feature, although small, offers improved label protection, particularly when in transit.

Boasting an attractive shape, the bottle is manufactured in the UK. Croxsons is a UK-based company, and tries to ensure that as many of its products as possible are UK produced because it reduces its environmental footprint.

The cost savings of the additional benefits such as reduced transport costs and delivery times are passed on to customers.

For more information visit: www.croxsons.com

Cider, craft beer and soft drinks fuel canned beverage growth in the UK Canned drinks are seeing significant growth in the UK market, according to the latest Nielsen research revealed by the Can Makers, with carbonated soft drinks (CSDs), craft beer and flavoured cider proving to be the main driver behind recent rise in popularity.

According to research conducted by Nielsen, CSDs continue to be the largest market for beverage cans, growing by +5 per cent units (MAT to June 2017).

The overall cider market growth areas are all in cans too. Glass and PET pack formats experienced declines in unit sales of -9 per cent and -5 per cent respectively, whilst the cans’ market share grew by +6 per cent so far this year (MAT June 2018).

The change in consumer perception around the beverage can as a premium product for great tasting drinks has had an impact on growth, as well as the overall experience it provides, which fits in with today’s lifestyle.

With growing interest and concern over packaging’s environmental impact, consumers now want to know what happens to the packaging once they’ve used it and cans have the best recycling

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and sustainability record today. Beverage cans are not just ‘recyclable’ (which consumers are increasingly aware has little true meaning) but are also already highly recycled. In the UK, 72 per cent of all aluminium cans were recycled back into other products in 2017.

Marcel Arsand, Chairman of the Can Makers says, “Cans are a great choice for drinks brands, retailers and consumers alike. We expect to continue to see greater interest in drink cans pack format after witnessing the success craft beer in cans has enjoyed.

“Not only are cans convenient and easy to chill, they are also infinitely recyclable. This means that consumers can enjoy their favourite drink in a packaging that can be back on the shelf as another drinks can in as little as 8 weeks.”

Flavoured cider trend Flavoured cider in cans continues to rise in popularity as more consumers look for new tastes and experiences beyond the traditional apple cider. This is highlighted by the 6 per cent jump in sales of flavoured cider in cans last year. The combination of a different taste sensation and a completely sustainable pack format are making canned cider a hit with consumers. Smaller pack sizes

are also a growth driver, as it meets the convenience needs of consumers too.

Craft shows no sign of slowing down Furthermore, Nielsen’s research confirmed the craft beer trend is still on the rise in the UK and continues to thrive in cans, growing notably faster than bottled craft beer – +66 per cent versus -3 per cent respectively in the first half of 2018.

Retailers have been increasing their product ranges in the past year, making canned craft beverages more accessible for consumers.

Younger customers in particular are drawn to the bold, vibrant 360 degree designs that have become synonymous with craft beer. On the other hand, brewers like cans because they are easy to transport and protect the beverage from light, ensuring the drink they are so passionate about tastes the same when consumed as it does when brewed.

According to Nielsen, there have also been early indications of increased interest in craft cider, which is also expected to generate further interest in the can pack format, following the success of canned craft beer.

For more information visit: www.canmakers.co.uk

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CONTAINERS

Lightweight Containers opens UK plant Lightweight Containers, the Dutchbased manufacturer of lightweight kegs for the drinks industry, has announced the opening of its first manufacturing plant in UK. The company has taken a 10-year lease on a 62,000 sq. ft. unit at Foxcover Industrial Estate in Seaham, County Durham and expects to initially create approximately 35 jobs within two years.

Production at the facility commenced in June 2018.

The Company already has production plants in Holland, Germany and the United States and has been searching for a site in the UK to satisfy a growing demand for its products, due in part to an upsurge in the craft brewing sector. It has opted for Seaham after a lengthy collaboration process involving the inward investment team at Business Durham, the economic development organisation for County Durham, working on behalf of Durham County Council, as well as the Metnor Group, the owner of the site and HTA who acted as agents for Metnor.

Ruud Bais, chief technical officer, Lightweight Containers, said the company had strict criteria for determining the location of its UK plant.

“We’ve been searching for a suitable site for several months and were particularly impressed by the commitment and desire of Business Durham and Metnor to attract us to the area,” he said.

“They were able to show us there was a skilled pool of labour, good transport links and that all of our needs would be catered for in order for us to open Above, from left, Keith Atkinson of Metnor, Lightweight Containers up our facility as soon as Operations Director Ruud Bais, Business Durham's Peter Rippingale and possible. We look forward Russell Taylor of HTA Real Estate at Lightweight Containers new premises on the Foxcover Industrial Estate in Seaham, County Durham. to a long-lasting and said he was delighted with the relationship with them as our business outcome. “When we heard about develops.

Lightweight Containers’ interest in the “As a business, we aim to support the area we were able to demonstrate to local community and to this end we them the strong manufacturing heritage engaged predominantly local North East of the North East and the availability of based contractors to carry out the initial a skilled pool of labour which were fit out of the unit. Whilst this will be the essential to their needs. They are base for our UK operations as a whole, committed to using the local workforce we are aware of the North East’s brewing and I’m delighted they have already heritage and look forward to showcasing recruited a factory manager alongside a our products to the region’s growing number of other skilled roles. This can number of craft brewers.” only be good news for the local economy.”

Peter Rippingale, inward investment manager at Business Durham, has been For more information visit: involved with the deal from the outset www.lightweight-containers.com

Super Bock chooses petainerKeg™ for export Super Bock, the leading Portuguese beer brand from the Super Bock Group, has chosen Petainer’s one-way PET keg for key export markets.

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Super Bock is the best-selling Portuguese beer in the world and will be using petainerKeg to send its beer to overseas clients.

Super Bock is using the 30L Classic petainerKeg™ to ensure that its beer reaches its destination in prime condition, ready to be tapped and drunk.

The complexities of transporting beer mean that single-use PET kegs such as petainerKeg™ are increasingly being used as a more efficient alternative to traditional steel kegs and glass bottles by brewers around the world. Disposable PET kegs help them overcome the challenges of long distances as well as saving the cost of sending empty containers back to the brewery.

Crucially, they also provide excellent product protection when the beer is in transit for six or more weeks. During this time, fluctuating and uncontrollable temperatures can have an impact on the quality of the beer. This can accelerate the chemical and physical reactions in the beer and make it age quickly.

Brett Lamont, distribution director at Petainer, said: “Super Bock is a fantastic brand and we are pleased to count it among our customers. PET kegs are increasingly being used instead of steel because of their economic and sustainability benefits for both domestic and export markets.”

For more information visit: www.petainer.com

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INGREDIENTS

North Norfolk Malt is No1 It’s not so very long ago that anyone asking for a beer in a restaurant would have received a cool response. Wine was the accompaniment to fine food.

Michelin starred chef, Galton Blackiston, has finally put the nail in the coffin of that myth.

He has gone further than offering beer in his renowned Morston Hall and No 1 Cromer restaurants. Working with local farmers, maltsters and brewers, Galton has now created two beers of his own: No1 Norfolk Lager and No1 Norfolk Ale, showcasing North Norfolk malt.

“I loved the idea of crafting my own ale and lager to match with our food,” Galton explains. “In a region so rich in local produce, food takes centre stage and chefs take a lot of plaudits. The county’s beer and brewers also deserve attention. So do those along the supply chain. That’s why I’ve spent time with the barley growers and the maltsters at

Crisp Maltings, as well as with the brewers.”

The celebrated chef enlisted the support of micro-brewery Norfolk Brewhouse, which is known nationally for its awardwinning craft lagers. Conveniently, it is located just a few miles from Morston Hall. David and Rachel Holliday, who co-founded the brewery, were only too pleased to help, especially when they realised that Norfolk malt was a prerequisite of any recipe.

key ingredient in an ice-cream he has created!”

David says: “Norfolk-grown, Norfolkmalted Maris Otter barley is sought after across the world by craft brewers longing to replicate British-style beers. So, with fields of Maris Otter barley on our doorstep and Crisp’s traditional floor maltings so close by, it was clear what ingredients we’d be using in Galton’s brews.

Crisp’s Rob Moody says, “We were delighted to be part of the project, offering support and advice on the malts – and their impact on flavour, colour, body and mouthfeel of the beers. We’re also very grateful to Galton for recognising the importance of malt, and raising its profile. It’s something everyone has heard about, but few people could tell you what it is!”

“He really is passionate about the local malt – to the extent that he’s used it not only in his signature beers, but also as a

For more information visit: www.crispmalt.co

Award for Muntons

New App

Muntons has won the Environment and Sustainability award at the Suffolk Business Awards 2018 sponsored by the East Anglian Daily Times and Adnams.

Fermentis has launched a new App for brewers, from home to craft.

The judges were impressed by Muntons leadership on sustainability which is recognised amongst its competitors as a trailblazer for making sustainability practical. The judges stated: “Muntons is passionate about malt – and the environment and has built sustainability into the very fabric of its business”.

They praised Muntons for its commitment to using local supply to reduce food miles and its care for customers and suppliers.

To win the category Muntons had to show that it is truly committed to enhance the environment not just avoid negative impacts. Equally important was that business decisions should be made with longer-term environmental goals in mind that also demonstrated a financial benefit to the business.

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Dr Nigel Davies, technical and sustainability director of Muntons (pictured with the award, presented at a ceremony at Kesgrave Hall) reflected on the win: “It is always good to see leadership recognised amongst those who also aim high on environmental protection that makes good business sense. Muntons has an externally verified science-based target which aligns our continual improvement in emissions control with that needed to keep the global temperature rise below 2°C. This is key to our approach: lead with passion on environmental protection, but make sure the improvements are real, continuing and verified and make us the supplier of first choice for ethical operations that drive financial success.”

For more information visit: www.muntons.com

Supporting and creative tools have been gathered in this new application, already available on Apple store and Google play. Brewers will also find information about Fermentis.

Supporting and creative tools include: • Converters (Volume, temperature, weight, density, …)

• Yeast advisor according to the type of beer needed • ABV & attenuation calculator Fermentis information includes: • Technical data about yeasts and yeast products • Geo-localization map of all the distributors, including details such as email, phone number, …

• The different Fermentis brands: E2U™, Fermentis Academy • News regularly updated • Contacts, social networks For more information visit: www.fermentis.com

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Packaging & Labelling

Atlas offers sustainable alternatives With a growing consumer movement demanding less single-use plastic packaging, companies within the UK drinks sector are investigating more sustainable alternatives.

Atlas Packaging in Barnstaple is one of the UK’s largest independent corrugated packaging producers and its design team is creating options for customers to reduce plastic.

Head of Atlas design, Dave King, says a move to less plastic is an opportunity for innovation. “We get enquiries for cardboard trays which will then be plastic shrink-wrapped with bottle or cans so the drink branding can still be seen in transport as well as at the pointof-sale. But we’re planting the seed to drink producers to think about having their branding on a sealed box which eliminates plastic altogether.”

Fully enclosed boxes, also known as FEFCO Regular Container 0201s and American Cases, are becoming increasingly popular with major retailers as they can be stacked for display selling or as shelf-ready packaging.

Dave King added, ”These fully enclosed boxes are quick and easy to use, they’re

supplied flat and can come with a crash lock base or pre-taped. We know that not all businesses are ready to convert yet but as their customers ask for ‘no plastic’ in this type of packaging then firms will look for alternatives.

We use Flexo printing on the boxes and the end product is fantastic quality that makes brands stand out.”

Producers of corrugated packaging also highlight that around 88 per cent of their product comes from recycled sources with the remainder made up of sustainable paper and, once used, the cardboard itself is fully recyclable. The boxes can be used for standard and non-standard bottles sizes as well as cans.

Drinks producers are also using printed cardboard packaging for the growing demand in gift packs combining bottled

beers or ciders with a commemorative glass.

Atlas Packaging is a SIBA member and produces a range of corrugated boxes across the brewery sector including for St Austell Brewery and its popular Tribute Cornish Pale Ale in distinctive purple packaging.

Pictured: Cornish Orchards gift packs highlighting the quality of Flexo printing on to corrugated board.

For more information email: www.atlaspackaging.co.uk

Whisky gift pack created for Adnams This year, Saxon Packaging is celebrating 20 years of supplying packaging solutions to Adnams, the award-winning UK brewer, hotelier and wine merchant from Southwold, and during this period

has witnessed a big growth in print diversity, both when it comes to print processes and finishes and also packaging styles.

Adnams is a well-established and recognised brand with a great reputation, so it is important its packaging reflects this and is easily recognisable as being an Adnams product.

Across the range of packaging solutions, Saxon has used various different printing methods with the majority of Adnams boxes being printed using the flexographic printing method, but some more recent and luxurious packaging, such as the whisky trio gift pack (pictured), have been

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lithographically printed.

The whisky trio gift pack was not only lithographically printed, resulting in a photo quality print, but also had spot gloss UV varnish and foil blocking applied, to really help the packaging stand out and shout ‘Luxury’.

The box was structurally designed by Saxon’s in-house design team to perfectly fit and protect the miniature whisky bottles. Due to their size the packs themselves were quite dainty with narrow areas requiring gluing so each box was individually glued by Saxon’s own factory expert gluers!

For more information visit: www.saxonpackaging.co.uk

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The view through my glass bottom…

JULIAN GROCOCK

Glass half-full…with a hint of ‘humble pint’ ‘Now then, matey!’

It was a cheery greeting entirely typical of the social side that softens the arduous endeavour required of any judge at a SIBA regional beer competition. Meeting up with old friends from across the industry and its infrastructure really does make all the squinting, swirling, sniffing, sipping, swallowing (no spitting!) and scoring worthwhile.

I’m never ‘only here for the beer’.

‘Here’ on this occasion was Nottingham, late June, and the SIBA Midlands competition. And David (if that was his name) shook my hand enthusiastically and, with a broad grin on his face, continued: ‘Brilliant article in the latest Brewing Business!’ he chuckled, then added, ‘Is anyone still speaking to you?’

‘Aah…but I thought I’d managed to insult everyone in equal measure!’

I protested.

‘Oh but you did!’ said David.

‘BRILLIANT!’ Did I go too far?

I’ve been here before. At the 2012 SIBA Conference, I slammed the pubs minister for introducing his new role with bland waffling reassurances and not a single nod to our duty campaign. Like watching Nero fiddle while Rome burned, I said, pulling no punches and cranking up the hyperbole for what I hoped would be maximum effect. And the outcome? A stern chastisement from one of our industry’s most supportive MPs, taking me to task for the inappropriate content and tone of my chosen method of communication.

Perhaps it was time to rein back the negativity. ‘Accentuate the Positive!’ proclaimed the strapline of the following year’s inaugural SIBA BeerX. We sang everyone’s praises, and adopted a much more restrained, diplomatic, conciliatory and cooperative approach. Glass half-full

rather than half-empty, if you like.

In the next Budget, the duty escalator was scrapped and the headline rate was reduced for the first time for over 50 years. And though I cannot claim a direct connection between our tactical shift and the reversal of Treasury policy, I did learn a little about ways and means.

Which makes me wonder…

For anyone who identified with – and was offended by – the characterisations in my last article, I offer the following alternative and more positive perspectives.

TERRY O’STIPE: CAMRA diehards are the foundation stones of the modern beer world. Where would we be without your pioneering efforts? Your persistent view that all keg is the Devil incarnate shows integrity. Keep on supping your boring brown beer and wear your blinkers with pride!

ARTIE ZANNIPSTER: Craft fanatics have breathed youthful vigour into the beer-drinking demographic. Nothing worth knowing happened before you arrived – when the Earth was flat and hop-growers and tattoo artists struggled to make a living. And who cares if the Bristol shaving foam market has collapsed?

PHIL TURDFIZZ: Big-brand lager swillers know the value of a familiar name, and it’s every retailer’s duty to protect you from the sheer panic caused by serving you a beer you’ve

never heard of.

MIKE ROMASHER: Who doesn’t love a lottery? Some of you artisan brewers have made the whole experience of buying a beer so much more intriguing and exciting. Is it meant to be this cloudy? Are those off-flavours or your deliberate style? Should it taste different every time?

ROBIN SLICKGIT: I don’t think there’s anything I could say to global brewery execs to make you more upbeat and up yourselves than you already are.

MILLIE TANTIPPLER: If I’ve narked a few feminists in the past, I blame the opinionated woman who gave birth to me and nurtured my values (and who turned 91 on 1st September). But I do applaud your efforts to rid the industry of its lingering sexism. And if I say I love you all, I’m not being sexist. It’s not about your looks.

With your disparate and conflicting views, you make the pub the vibrant melting pot it is. All I asked for was more effort to forge a united coalition, FOR all beer lovers and AGAINST those who really are our enemies.

It’s not really about glass half-empty or glass half-full. It’s about fighting our corner to ensure that the glass can always be refilled.

Julian Grocock

Julian Grocock is a former pub landlord, managing director of Tynemill/Castle Rock, and chief executive of SIBA. Now a partner in Brewindex, a new business consultancy consortium of senior industry executives.

Extensive experience in beer and pub politics, brewery and pubco operations, and on the front line in the pub trade...‘from cellar to ceiling’.

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Showcase

The

WINTER

Features

issue of

l

BAR & CELLAR

Drinks fonts, taps, beer engines, pump clips & lens, and also bar runners, anything on the bar! l Promotional branded glassware for the retail market l Back-bar equipment and services l Cellar equipment and services, including stillaging and cooling

BUSINESS SERVICES

will be published by

1st December 2018

EDITORIAL DEADLINE : Monday 29th October

ADVERTISING ARTWORK: Monday 5th November

l

Insurance, financial and legal services, recruitment, business training and other business services l Hardware & software designed to smooth administration and production flow l Drinks wholesaling and distribution, plus associated sales consultancies

Watch out for our Cider feature - coming soon! brewingbusiness.co.uk

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Join the BFBi

Brewers/Distillers Benefits BFBi was formed in 1907 as ABTA (Allied Brewery Traders’ Association) to lobby Government of the day’s legislation to control the Brewing & Licenced Trades.

Such was the effect of this demonstration that the Bill received its coup de grace in the House of Lords on 27th November 1908.

Among a gamut of sweeping changes aimed at the Brewing & Licenced Trades, its main proposal was that, at the end of 14 years, the ownership of all licenced premises should revert to the State.

111 years on, BFBi continues to represent the supply chain into the beverage industry with Full Members ranging from barley and hop merchants through to process engineers, packaging, point of sale.

Also, at the end of this term, local polls would give electors the option of voting for complete prohibition or a reduced number of licences. ABTA distributed millions of leaflets, posters and pamphlets throughout the country, culminating in a demonstration on 29th September 1907 in Hyde Park attended by 250,000 people, including 120,000 members of the Brewing & Allied Trades.

Manufacturers, including brewers/distillers, may join as Associate Members.

As a “traditional” industry (in its best sense), where relationships between supplier and customer are recognised as adding value and ensuring sustainability, BFBi is well known as a facilitator of social and professional networking events.

BFBi also has a range of benefits available to manufacturers, as well as traders, including: l Export Support – as a Trade Challenge Partner for UKTI, BFBi delivers financial and mentor support to companies within the brewing and beverage industry, as well as organising attendance at overseas exhibition and market visits. Host of the British Brewing Industry Export Email Group. This is a free of charge benefit to all manufacturers, with BFBi communicating and facilitating export leads. To be added to the list, please contact us. l Discounted Feed Assurance Scheme – a Scheme developed for brewers producing less than 200,000hl of beer per year and its distilling equivalent. As a BFBi Member, brewers and distillers benefit from a one band discount (Band 2 and above). l Free of charge HACCP Training – for brewers/distillers on the Feed Assurance Scheme. Certificated by SALSA. l Annual Directory – the most comprehensive guide to the industry, distributed worldwide. Available in hardcopy, cd format and interactive format on the web. l Website – constantly updated with access granted to Members Area, packed with updated research, legislation, guidelines and BFBi information. l Newsletter – SupplyLines quarterly newsletter, sent to Members and industry. Your press releases are included free of charge. The BFBi e-newsletters provide a weekly update for Members of BFBi. Members may also use the facility to market events they may be organising to other BFBi Members. l Market Information - access to news, statistics and information from internet sites around the world ((BFBi is a subscriber to the Financial Times, Just Drinks, The Grocer, Birkners Beverage World and other global drinks sites). l Business Advisory Helpline - provided, free of charge, to BFBi Members from Croners Consulting giving advice and information on the full range of business issues, including PAYE, VAT, Tax, Corporate Law, HR, H&S l E-Groups – the latest industry and sector specific information, delivered direct to your inbox weekly.

ASSOCIATE MEMBERSHIP COST: £225 + VAT per annum For more information please contact info@bfbi.org.uk BFBi, 11 Side Strand, Pendeford Place, Pendeford Business Park, Wolverhampton WV9 5HD Tel: 01902 422303 • Fax: 01902 795744 • Email: info@bfbi.org.uk

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www.bfbi.org.uk

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