Brewing & Beverage Industries Business - Issue 14

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ISSN 2398-2489

The Products & Services Magazine for the UK Drinks Production Industry Autumn 2019 Issue 14 September • October November

SHOWCASE

Looking ahead to

Equipment

Pages 38-66

Pages 12-15 Plus all the latest products & services news from the UK drinks industry’s supply chain

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The Products & Services Magazine for the UK Drinks Production Industry

WELCOME TO

ISSN 2398-2489

Autumn 2019 Issue 14 September • October • November

Special features In This Issue...

PREVIEW

Published by freerbutler limited PO Box 9666 • Nottingham NG10 9BY United Kingdom Tel: 0115 8 549 349 brewingbusiness.co.uk

Pages 12-15

Brau 2019

l A look ahead to UK company participation in Europe’s largest beverage trade exhibition, in NUREMBERG, Germany

SHOWCASE

Equipment Pages 38-66

Editor Chris Freer

Assistant editor Simon Butler

For editorial or advertising enquiries, call the editor on the office number or e-mail:

chris@brewingbusiness.co.uk Cover Picture: Vigo Ltd

...and our regular columnists BFBi C.E.O. Ruth Evans MBE, former SIBA C.E.O. Julian Grocock, Alan Powell, founder of the British Distillers Alliance, plus award-winning beer writers Adrian Tierney-Jones and Stephen Beaumont

Brewing & Beverage Industries Business is a quarterly ‘Supply Chain’ magazine targeting the UK drinks production industry. If your company supplies products and services to brewers, distillers, cider makers, wine producers etc, then this is the platform for you.

Our print circulation is audited and certified

Brewing & Beverage Industries Business magazine is an independent publication delighted to be a MEDIA PARTNER to

Representing the entire value chain supplying the Brewing, Food & Beverage Industry

Subscription is free and printed copies are mailed out throughout Great Britain and Northern Ireland. If you are one of the very few UK brewers, distillers, or other beverage manufacturer, not receiving a regular copy, then please contact us today.

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.

© freerbutler limited 2019

freerbutler limited is a Bronze Supplier Associate member of

BREWING & BEVERAGE INDUSTRIES BUSINESS • Autumn 2019

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WORD FROM THE BFBi

Unity will give us the strength!

Ruth Evans MBE

With the privilege of having an eagle eye’s view of the beverage industry, I am seeing certain changes in the supply chain, with a slow down in certain sectors. This is not unexpected with the Brexit debacle continuing as I write.

With the ongoing push back of the Brexit deadline, the industrial engine is expected to just keep accepting, accommodating and surviving. As a strong industry, we can do this, but only for so long. If a no-deal Brexit occurs none of us can know the unintended consequences; if the existing deal goes ahead, none of us yet know Government strategy; if another General Election happens, and we are expected to keep hanging on, business plans will be stretched to the very limit.

What I don’t understand is why Government is not talking to industry – really talking – and listening. Government has yet to address the intimate practicalities of import/export documentation; tariffs; staffing levels; currency fluctuations; financing and ultimate strength of the Pound. I am asked what the Government stance is in relation to all of the above and my answer is “I don’t know – Government has

Photo: Gerardo Jaconelli

not told me; Government has not even spoken to me other than to issue woolly emails about a consultation process.”

What is the solution? I don’t think anybody has an answer but there is a strategy – for all parts of the supply chain to continue talking and sharing knowledge (on a non-commercial basis, obviously). Communication and collaboration have given our industry strength in the past and will continue to do so in these unprecedented times. If your MP cannot give you answers because they are not engaging with you, your business and your specific Brexit challenges then contact your trade association. They will probably not be able to give you the answers either but they can facilitate ways for you to help each other.

By the time you read this we will all have a better of idea of what form of Brexit is happening, if it is happening at all.

Remember that your trade association, whichever it may be, is there to support you and to ensure you are future fit for whatever post 31st October may bring. It is at times like this that BFBi’s original strap line “Unity is Strength” seems ever more appropriate.

Ruth Evans MBE, BFBi C.E.O.

BevExpo 2019 captured!

Scenes from the trade event held at Ricoh Arena, Coventry • 25th & 26th June 2019 Established in 1907, BFBi’s membership represents the entire value chain supplying the brewing and beverage industry – from seed geneticists through raw materials, brewhouse and process equipment to dispense, point-of-sale and brewers/distillers. The Association’s objective is to be the foremost trade association providing opportunities for its Members to develop within the brewing, food & beverage industry.

As well as offering many benefits and services to suppliers of raw materials, process and packaging machinery, dispense and point of sale products, BFBi is a Trade Challenge Partner for various overseas exhibitions and owner and organiser of the oldest international brewing and cider Awards in the world.

SEE PAGE 74 FOR MORE INFO

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BREWING & BEVERAGE INDUSTRIES BUSINESS • Autumn 2019

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CALLED TO THE BAR

Tap rooms - Showcase and lifeline

Adrian Tierney-Jones I’m sitting on a bench, outside an ancient warehouse at Exeter Quay overlooking the shimmering waters of the canal basin, with a glass of beer in my hand. It’s a DDH (or double dry hopped in craft parlance) IPA and was brewed several metres away. A clang of metal escapes from the door to my left — the brewer is at work, I hear a saison is being made today.

This is Topsham Brewery tap, where one room in the old warehouse is home to a bar, while next door the brewing kit sits. Even though it only opened in December, the tap has become one of Exeter’s favourite places for a beer and a mooch, especially when the sun drapes its beneficent beams on the happy drinkers (there is also a beer garden to the side).

Let’s change location and head out to Hackney as I did on a recent Saturday.

First of all, I visited Howling Hops’ tank bar, where the beer is made at the back and then dispensed from artfully painted containers behind the bar.

Moving on, I then went around the corner to Crate Brewery, where beer and pizza made onsite were being dispensed to families, bands of beer geeks and solo drinkers. The mood was relaxed and calm, and the IPA excellent.

I have always liked brewery taprooms, those places where you drink the beer next to where it has been brewed; it’s almost like a unified theory of beer, where everything comes together. It was not always the case, though. I have a vague memory of the Firkin pubs when I moved to London, though I was more interested in German lager then and recall pulling a face when offered a pint of Dogbolter.

However, times changed for me at the start of the Millennium as I began visiting the likes of the Three Tuns in Bishops Castle and the Blue Anchor in Helston, classic brewpubs, and survivors from another time. Now, as Topsham, Crate and Howling Hops (as

well as Moor and even BrewDog) demonstrate, there remains a desire to visit where beer is made and also drunk. For a new start-up brewery faced with pub companies and global brewers dominating possible pub accounts, a tap-room is not only a showcase but also a lifeline.

For a start, on-trade beer sales have fallen by more than a third in 12 years — 5.7 billion pints in 2007 to 3.6 billion earlier this year according to the British Beer and Pub Association.

Meanwhile, pubs are still closing, but on the other hand we have over 2,000 breweries (many of the newer ones with, or planning, their own taprooms), the most since the 1930s and there is also a bewildering amount of beer styles being produced.

Want a milkshake grapefruit sour IPA? You got it.

If you are a new brewery, it certainly makes sense to have your own tap-room as the slice of on-trade cake continues to be shrunk by pub companies and the continuing merrygo-round of big beer buyouts. Given continued concerns about cask beer in the on-trade, the brewery with its own tap is also in charge of its own beer and there can be no excuses for a sub-standard pint.

The tap-room is also a living, breathing advertisement for the brewery, a place where beer-curious people can investigate the mystery of brewing and it is also a bit of a playground for the brewer eager to produce esoteric one-offs, knowing that those who visit the tap will be equally eager to try it.

As breweries continue to enter the marketplace, the tap-room is a logical choice, and the more welcoming it can be made the more it will thrive.

Each brewery should be able to stamp its own branding on the establishment, give its own identity a strength that going out into the on-trade might dilute.

‘If I was to set up a brewery today, it would have to be very small with a tap-room, and I would leave it at that,’

BEER WRITER OF THE YEAR 2017

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Cheshire Brewhouse’s Shane Swindells says (he opened his tap-room last year), ‘growth in the UK is very hard, without lots and lots and lots of cash.

Growth is also limited to a very limited amount of business models, with the only real way to make a decent margin being in the sale of beer direct, therefore you need to be able to run a brewery and tap-rooms/pubs.’

Is there a down side to having your own tap? Probably, as just like any business that relies on consumers for its sales, ups and downs in trade can become a bit of a seesaw of failure and success. If you have a glorious position with outdoor seating, then perhaps the weather can effect things (Topsham Brewery tap on a sunny day is a glorious spot). Meanwhile if you are small but busy it can be hard to keep up with demand for your own beer, especially if you want to send beer out into the on-trade but don’t have the capacity to do so.

For the moment though let’s concentrate on the positive and celebrate the continued growth of the tap-room. Which reminds me, Topsham’s tap is open and the sun is shining. See you at the bar.

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, Daily Star 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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LETTER FROM NORTH AMERICA

Latin America Rising!

Stephen Beaumont There was a time, not all that long ago, when the outlook for craft beer in North America – and, to a slightly lesser degree, western Europe – was nothing but rosy.

Year-to-year growth was solidly in the double digits; competition for tap handles was against the hoary mass-market labels rather than between fellow craft beers; and brewers were content to make beer that tasted like beer rather than breakfast cereal or commercial snack cakes.

It’s almost enough to make a person nostalgic.

Thing is, nostalgia will only get you so far, whereas a trip to many parts of Latin America will plunge you directly into a beer scene that echoes of the early 2000s. In countries like Argentina, Mexico, Ecuador and especially Brazil, while market penetration might still be low, creativity and camaraderie are all sky high.

What’s more, Latin Americans aren’t just aping their neighbours to the north any more. In many cases, they are actually reimagining ways to brew!

Having spent several days judging at the Copa Cerveza Mitad del Mundo in Quito, Ecuador – ‘Middle of the World Beer Cup,’ so-called for the equatorial positioning of the host city – I returned tremendously impressed with the spirit demonstrated by the brewers responsible for the over 600 ales, lagers and mixed fermentation beers entered. And contrary to what might have been reasonable expectations in so youthful a beer market, the general quality level was impressively high.

This was immediately apparent in the first category I was asked to arbitrate, Spice, Herb or Vegetable Beer, a class which, when assigned to a table of experienced judges, generally elicits groans and trepidation. Thanks to the skills put on display by the brewers of Latin America, however, sampling these beers was a joy, from the chai-flavoured brown ale that turned

out to be the locally-produced Achachai Brown Ale from Bandido Brewing to the Panamanian La Rana Dorada Coco Porter and another local, Guayusa from Sabai Beer, which highlights the indigenous and highly caffeinated guayusa leaf.

The star of that particular show, however, was a beer from Cervejaria Lohn in the Santa Catarina province of Brazil: an Imperial stout called Carvoeira flavoured with tonka beans and, believe it or not, dried mushrooms. And here we get to how Latin American brewers are doing things a little differently.

Having been travelling for beer to Latin America for about a decade now, I’ve been able to witness first-hand much of development in the major beer markets, beginning with a small festival in the southern Brazilian city of Blumenau in, I think it was, 2008 or 2009. It was the first major beer festival the country had seen, and featured almost as many amateursinterested-in-turning-pro as it did fully formed commercial craft brewers.

Predictably, most of the beers I sampled were riffs on accepted norms, from Scottish style wee heavies to American-inspired pale ales and IPAs. Even in such early days, however, a small number ventured ‘outside the box,’ most notably an Amburana Lager from Cervejaria Way, then decidedly still in start-up mode.

Amburana derived its name from an Amazonian wood, staves of which the lager had conditioned upon. It was a fascinating creation, with the uniquely spicy, cinnamony aromas and flavours of the wood manifesting themselves in a fashion unobtainable any other way.

Although I didn’t know it at the time, the 9% alcohol amber beer was a harbinger of what Brazilian and, to a great extent, Latin American craft beer would become.

At this stage, you may find yourself saying, “So what? Lots of cultures use fruit and spice in their beers.” And I agree, but what makes Latin American

BEST BEER & TRAVEL WRITER 2017

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brewers different is the way they work with their ingredients, viewing them not so much as flavourings as integral parts of the beer itself, as pivotal as hops or malt. So when a Latin brewer puts mushrooms and tonka beans into her stout, it is not simply for the flavour or even the umami, but as a means of elevating the entirety of the beer to another level, effectively creating something altogether new.

Again and again I saw this approach work in flavoured beers, be it a simple honey ale that somehow manages to be simultaneously bone dry and replete with honey aromas and flavours, a bright spot in the otherwise ho-hum portfolio of Nativa Cerveza, or Santa Rosa Cerveza’s Santa Rosada, a strawberry and hibiscus kettle sour of impressive complexity and depth. For this North American experiencing serious lactose and oddball ingredient fatigue, it was truly a breath of fresh air!

Stephen Beaumont

A professional beer writer for 29 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 fully-revised and updated second edition of The World Atlas of Beer, as well as author of The Beer & Food Companion.

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

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PREVIEW

BRAU Beviale 2019

BrauBeviale 2019: A varied supporting programme provides impulses and inspiration 12th - 14th November 2019 Exhibition Centre Nuremberg

The BrauBeviale 2019 will be the world’s most important capital goods exhibition for the beverage industry this year. Attending will be about 1,100 exhibitors – 53 percent of them international.

The offer in nine exhibition halls covers the entire process chain for beverage production, from raw materials, technology and components to packaging, accessories and marketing ideas.

During this three-day event at the Exhibition Centre Nuremberg, international exhibitors showcase a comprehensive range of solutions for the entire beverage production process chain, including raw materials, technologies, logistics and marketing ideas. Visitors come from the technical and commercial management segments of the European beverage industry as well as from the retail and catering sectors. The product display is rounded out by an attractive supporting programme that explores and discusses the trending issues in the industry. The main topic is the future viability of the beverage sector.

Other highlights include the BrauBeviale Forum, Craft Drinks Area and numerous themed pavilions. The usual relaxed atmosphere will once again make BrauBeviale 2019 the No. 1 meeting place for the industry.

UK companies exhibiting at Brau Beviale 2019

Aber Instruments Ltd 6-100 Ball Beverage Packaging Europe 4A-115 Bar Analytics Limited 5-112 Beatson Clark Ltd 4A-106 Bevex L'Isolante KFlex (UK) Ltd 5-306 BFBi 1-333, 1-432, 7-621 Brewery Plastics 4-337 Charles Faram & Co. Ltd 1-552 Chart Industries Ltd 7A-422 Close Brothers Brewery Rentals 4-112 Core Equipment Ltd. 9-556

DFx Technology Ltd. Flavourtech FoodBev Media Ltd. Grainfather/Pathfinder John Guest an RWC brand

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5-148 9-439 1-454 1-600 5-205

JUNAIR / Gast Group Ltd Lallemand Brewing MF Refrigeration Ltd. MultiColor Cwmbran UK Limited Multiplex Muntons Plc Murphy & Son Ltd. Neogen Europe Ltd. Parker Bioscience Filtration PureMalt Products Ltd Rotech (Swindon) Ltd. Secomak Ltd Simpsons Malt Ltd Steiner Hops Limited Superior Seals Ltd. T. Freemantle Ltd. Totally Natural Solutions Ltd

5-442 1-330 5-310 4-525 5-250 1-329 1-336 6-311 9-536 1-114 6-112 8-322 1-530 1-445 6-213 7-519 1-114

The floor plans are already available online, and the last available spaces are still being allocated to prospective exhibitors.

Visitors can buy their tickets online via the ticket shop.

Direct flights to Nuremburg are available from Stanstedt.

BrauBeviale 2019

Exhibition Centre 90471 Nürnberg, Germany Date & Opening Times 12 - 14 November 2019 09:00 - 18:00 (12 and 13.11.)

09:00 - 17:00 (14.11.)

Lautering technology on show at Brau HALL 9 • Booth 363 At BrauBeviale 2019, ZIEMANN HOLVRIEKA GmbH, Ludwigsburg will be presenting itself as the technology partner for the brewing and beverage industry. The group includes Briggs of Burton plc.

The focus at the trade fair presence will be its lautering technology, since ZIEMANN HOLVRIEKA lays claim to being the only supplier worldwide that can offer three lautering technologies from one source: lauter tun, mash filter and the dynamic mash filtration system, NESSIE® by Ziemann.

Specifically, this is the lauter tun LOTUS® by Ziemann, which provides brewers with great flexibility in terms of batch volumes. At booth 363 in hall 9, ZIEMANN HOLVRIEKA will be presenting filter plates of BUTTERFLY® by Ziemann – a mash filter combining membrane and chamber filter plates. The proven chamber mash filter TCM is now called DRAGONFLY®

by Ziemann. NESSIE is the third and latest lautering technology and has already been presented as the centrepiece of the revolutionary brewhouse OMNIUM® by Ziemann. It is installed, for example, at the Ratsherrn Brauerei in Hamburg.

For the first time, Briggs of Burton Plc from England and DME Process Systems Ltd from Canada - both members of the same group of companies - will be presenting themselves on the stand.

For further information: www.briggsplc.com

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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

BRAU Beviale 2019

BevEx set to showcase ‘innovation in beverage dispense equipment’ HALL 5 • Stand 306

BevEx will return to Brau Beviale this year as it is the ideal meeting point for those in the brewing industry to connect with new clients and peers, and showcase the best of their business whilst catching up on the latest sector trends.

This year Bevex, part of the L’ISOLANTE K-FLEX group, will highlight how its most environmentally-friendly product, Energy Plus Python, can save customers 20% on their energy loss from the python by switching to this innovative product.

In a world where we are committed to reducing the amount of CO2 released

into the environment, a 30-meter Energy plus python can save some 2.5 tonnes of carbon dioxide in a 5-year period.

Come and join us in Hall 5, stand 306 if you would like to find out more 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

For further information: www.bevex.co.uk Tel: 07580 100858 (Sally Joyce)

Framax will be exhibiting at Brau again this year!

Framax UK Ltd and Framax Italy are pleased to be exhibiting at Brau, Nuremberg, once again in November 2019.

HALL 7 • Booth 7-215

Framax UK Ltd has been based in Southampton since 2008 and recently moved into new offices, where our staff can advise on sales and service support for our UK customers.

Framax Italy has been working in the bottling, canning and packaging industry for over 25 years. The Brau exhibition offers a unique opportunity for customers to meet up, view and discuss the latest developments in canning and bottling.

You are invited to come and meet the management team including each of the Caralli brothers; directors Franco, Marco and Andrea at our exhibition stand.

They each have in-depth knowledge and experience to help customers select, purchase, implement and progress their bottling, kegging or canning lines.

This year, Framax will have three machines on display, to enable us to show and demonstrate how to maximise production in the most profitable and effective way:Canblock 6/6/1-LE The Canblock® is a fully automatic compact electronic canning machine including a 6-position rinser, 6-valve

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electro-pneumatic counterpressure filler and a single-head seamer with automatic lid dispensing system.

Triblock 16/16/1 DPS The ModulBlock® is available to suit the packaging of a wide range of products such as beer, carbonated soft drinks, wine, mineral water etc, into traditional or modern packaging such as glass, PET or aluminium bottles.

Automatic KEG Filler 3 Heads Multiple-head fully automatic line for high speed one-way Keg filling, suitable for most types of one-way kegs.

We look forward to meeting you!

For further information: www.framax.com info@framax.co.uk

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NEWS Containers

Embossed bottle gives new look to spiced rum Custom embossing by glass manufacturer Beatson Clark has created a stand-out bottle for Dead Man’s Fingers spiced rum from Halewood.

Halewood Wines & Spirits added Cornwall’s popular small-batch spiced rum brand Dead Man’s Fingers to its portfolio last year. The company wanted to update the existing bottle without losing its distinctive skull imagery and graphics, so Halewood’s in-house design team worked with Beatson Clark’s designers to re-imagine the bottle with bespoke embossing alongside the existing artwork.

The concept was designed by Halewood and developed by Beatson Clark to ensure the technical aspects of the glass container were optimised.

The new glass spirit bottle is spraycoated to emphasise the edgy feel of the brand and features an embossed skull on the shoulder, the initials ‘DMF’ embossed on the sides and the words ‘Cornish Soul’ on the back of the bottle.

“Advances in technology have revolutionised what our in-house design team can now achieve with embossing, and using the latest sculpting software means that the results are highly defined and easier to manufacture,” said Chris Palmer, Business Development Manager at Beatson Clark.

Created by the owners of the Rum & Crab Shack in St Ives in 2015, Dead Man’s Fingers has gained cult status amongst its loyal followers. A blend of rums from Trinidad and Barbados, it’s inspired by Cornish flavours such as saffron cake, spiced fruit and the Shack’s own Pedro Ximenez ice cream.

Halewood Brand Manager Lucy Cottrell said: “Dead Man’s Fingers has grown a cult following in the South West since its launch in 2015, receiving lots of acclaim in a relatively short space of time, so it’s exciting to share its exceptional qualities with the rest of the country.

“After we acquired the brand we wanted to put our mark on it by updating the bottle without losing any of its irreverent

appeal. Our collaboration with Beatson Clark’s designers has achieved just that.”

Chris Palmer added: “The growing popularity of the artisan and craft spirits market is opening up exciting projects like this for us.

“We currently have several new spirits projects in the pipeline. Having worked successfully with brands such as Hendrick’s gin and Brewdog’s Lonewolf spirits, we’re looking forward to growing our presence in this sector.”

For further information: www.beatsonclark.co.uk

O-I helps IWSC celebrate 50 years with bespoke bottle for special whisky The International Wine and Spirit Competition (IWSC) is to partner with O-I, the leading glassmaker, to create a commemorative bottle to celebrate the competition’s 50th anniversary.

Marie-Laure Susset, Global Marketing Communications Director for O-I, says, “Glass is emotive and transformative so we are delighted to have the opportunity to creatively capture the unique character of this special whisky into a bespoke, premium design. Thanks to our new service O-I : EXPRESSIONS, the bottle will capture all the emotions that befit the competition’s 50th anniversary.”

Established in 1969, the IWSC was the first competition of its kind, set up to seek out, reward and promote the world’s best wines, spirits and liqueurs. Currently receiving entries from over 90 countries, the IWSC is set apart by the formidable reputation of its judging process.

Drawing on its connections in the

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industry, the IWSC will mark this milestone with a 50th anniversary Scotch whisky blend. Consisting of 50 components, the whisky will be made up of 15 year-old over blended malt and grain from a range of top distilleries.

Just one cask will be made and filled in specially commissioned glass bottles, designed and created by O-I.

Allen Gibbons, CEO of the IWSC says, “'2019 is a momentous year for the IWSC and I'd like to thank the five Master Distillers that created this unique blend, as well as O-I for creating such a distinctive bottle. I look forward to celebrating the past fifty years at our banquet in November where we will toast to the next fifty.”

The company’s design features a 70cl and a 50cl variant of high-quality glass

bottles. They will be made unique and exceptional with the innovative O-I : EXPRESSIONS. This digital printing solution enables brands to respond to the growing consumer demand for personalised packaging and demonstrate premium value.

The design will be revealed at the IWSC Annual Awards Banquet, which will be held on Thursday 28 November 2019

For further information: www.o-i.com

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NEWS Containers

Polykeg A and G Valve Kegs now available with inner bags To augment its product range and satisfy a market demand, Polykeg has announced a new product development, with Polykeg® A and G valve kegs now made available with inner bags.

The innovative PolyKeg® Bag in Keg System (dip tube inside the bag) is available with all fitting types and it offers significant benefits to customers.

These include • Exellent light and gas barrier performances; • Nothing coming into contact with the product ensuring perfect consistency and taste; • Allows users to use compressed air as a propellant; • Increases the product shelf life once under the bar tap;

• No foam problem during tapping due to its unique inner dip tube; PolyKeg® A and G valves remain available for the whole PolyKeg® range without the inner bag.

For further information: www.polykeg.it

Cranes Ciders launch into cans Wade helps to reduce environmental impact eco-friendly distillery Homegrown British company, Cranes Drinks, has launched its vegan and gluten free Raspberries & Pomegranates cider into cans, to reduce their environmental impact and increase appeal to ‘on the go’ consumers.

Founded in 2012, Cranes, has been a hit, particularly within the vegan and ‘freefrom’ communities.

Cranes wanted to reduce the environmental impact by introducing cans which will be packaged in cardboard, eliminating the use of plastic.

“Not only are consumers demanding great tasting, visual appealing and handcrafted products, but also products which have minimal or positive effects on the environment,” says Dan Ritsema, co-founder of Cranes Drinks Ltd. “The aluminium can is one of the most easily recycled materials, with over 35 million cans being recycled each week” Canning was undertaken by packaging specialists, Ball Beverage Packaging, who produced a run of 150,000 cans of

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Doing its bit to enhance the UK’s ecocredentials is Staffordshire’s Nelson’s Distillery, which has just been given the Signal 1 Radio Green Impact Award in recognition of its efforts.

With beautiful Wade ceramic bottles used to house the gin and rum, Nelson’s Distillery encourages a ‘reduce, reuse and recycle’ policy: customers can either return their bottle to receive a 10% discount on their next purchase or repurpose it in the home as a vessel for flowers/bubble bath. the Raspberries & Pomegranates flavour.

Commented a spokesperson for Crane Drinks: “Ball were brilliant to work with.

We had to amend the colour a few times to match our boxes which each time they sent over samples of. All colour samples were sent on foil to replicate the can as the colour shows up differently on paper.

They also pushed the canning process earlier as we needed the cans quicker than originally anticipated.”

Pictured: inspecting the cans on the Ball canning line

For further information: www.ball.com

Neil Harrison, Founder and Master Distiller at Nelson’s Distillery, said of the award, “We are extremely gratified to receive this acknowledgement. One of the reasons we chose to base ourselves at Grindley Business Village was because we feel so passionately about our environmental policy. We support this further by working with Wade Ceramic to offer our customers an aesthetically pleasing bottle which can also make an elegant ornament – though for repeat customers who may find themselves with a surplus of bottles we also have our discount recycling scheme.”

For further information: www.wade.co.uk

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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

BREWING & BEVERAGE INDUSTRIES BUSINESS • Autumn 2019

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NEWS Containers

Stay one step ahead of the competition!

Advises Hugh Ross, CEO of Petainer

There is an interesting phenomenon occurring in the beer sector as Millennials and GenZ consumers are now of drinking age. Unlike their Baby-boomer parents, this new generation is much more discerning about what they drink. Quality over quantity appears to be their mantra and they are always keen to try new and unusual brews.

Whilst this is good news for the craft beer sector, new entrants are struggling due to lack of funding and an over saturated market place. Craft beer is no longer a niche market sector which is why it might be a good time to revise some of the game-changing strategies smaller breweries adopt to increase their market share.

Historically these have focused on developing new and unusual flavours, innovative branding and packaging, through to re-shaping the actual beer tasting experience.

But what about the logistical side of a beer’s journey to the consumer’s glass?

In truth most new entrants will go the tried and tested traditional route that has seen very little change over the years. Yet this too is being disrupted and it may well offer small to mid-sized breweries a much needed competitive edge.

Whilst the logistical aspect of a brewery may not be particularly exciting there are now opportunities for innovative, more nimble logistical solutions to match agile breweries’ growing requirements.

Working side by side with brewers for over 35 years has taught us one vital lesson; effectively managing on-going change and remaining at least one step ahead of the competition is crucial to a thriving brewery.

Which is why the advent of intensely flavoured beers, for instance, was one of the drivers to developing a ready-to-use, light weight, one-way keg alternative to the traditional steel.

Steel kegs have of course been around since the dawn of beer, and few have thought to challenge them until recently.

Yet a cumbersome steel keg comes with its own handling issues which start with the need to thoroughly clean them to remove all traces of the last brew they were transporting.

In fact steel kegs should be completely overhauled at least every 5 years yet very few are even tagged and most are continuously used until they are too damaged to continue.

Over the last few years a range of one-

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way kegs have started to appear on the market. As a disruptor in a wellestablished sector they have had their fair share of teething problems, yet this has resulted in the serious contenders fine-tuning their offering.

Since one-way kegs are also one-time use, they don’t require cleaning, maintenance or storage after use. It takes about 11 litres of water to wash one steel keg not to mention the chemicals and energy outlay to properly sterilise them. Any new beer producer who does not want to invest in either a keg cleaning system, or a stainless steel fleet will appreciate this.

However to offer true differentiation the PET keg has had to re-write the storing and transportation rule book. There now exists a one-way keg that can either be delivered purged and ready to fill or blown and assembled locally, on or off the filling line.

Weighing in at only 10% of the standard steel keg the shipping cost is reduced as is the carbon footprint. It can be totally dis-assembled and all its component parts are either re-usable or totally recyclable. Its chimes, which comprise around 60% of the total weight of the product, are re-usable and pack down to a small return pack size alleviating the need for recycling altogether and bringing economic savings to the supply chain.

The keg itself can be depressurised, crushed and recycled. This means there are no storage, fleet or maintenance issues, neither the ubiquitous 20% loss of steel kegs CFO’s have to somehow deal with every year.

Getting back to the taste of your beer, cutting-edge barrier technology and heightened UV and light protection are just two of the factors that ensure the beer maintains its integrity and has the same shelf-life as its steel sibling, even at higher temperatures. In fact an independent expert panel ran a blind test over a 12 month period to ensure the taste profile remained the same.

There is no doubt that one-way kegs are set to flip fleet management on its head.

At a time when sustainability is on everyone’s mind it might at first appear to be a throw-away option that does not tick the ecological box. Yet by reducing the carbon footprint and the high-energy requirement of cleaning alone this solution is already a greener option.

Furthermore these new-age kegs are easy to brand, use standard keg valve fittings, fit on the same production line, can be filled upright or inverted, enable operators to actually see the beer in the keg through to reduce foaming and increase speed of filling. You can start to see why they are gaining traction.

As with any disruptor, it will take heritage breweries some time to switch, however we are already seeing many who have keg fleets starting to trial the one-way alternatives to rapidly top up production when needed.

In this era of start-up breweries in particular they offer the flexibility to test the market with less initial investment. As we continue to launch new beers and develop new and innovative ways of experiencing them, these could offer a new competitive edge for those feeling the pinch in the middle, too.

Hugh Ross

Hugh Ross is an entrepreneurial leader with a track record for global strategic growth generation.

Experienced at driving cultural change including major acquisition integration and transformation of manufacturing facilities, Ross is CEO of Petainer, a private equity backed supplier of innovative packaging solutions to the drinks sector.

Prior to joining Petainer, in 2018, Ross was a FTSE 250 European Managing Director responsible for delivering divisional strategy and driving sustainable business growth from multi-site manufacturing and distribution facilities. Ross has lead varying scales of operations around the world bringing innovative solutions to major brand owners in the plastic component, packaging, FMCG and industrial sectors.

For further information: www.petainer.com

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NEWS Hygiene & Resources

Diversey’s ‘key principles’ for cleaning and brewing excellence There’s a saying in the industry that brewing consists of 90% cleaning and only 10% brewing.

Whether this is the right ratio or not, it emphasises the critical role of proper hygiene in producing and reproducing high quality beer.

Short cuts in cleaning risks contamination that can impact consumer confidence and your reputation. A consistent, quality product is the benchmark every good brewer aspires to.

A proper hygiene program is key to achieving this. If fundamental principles of hygienic design are ignored the effectiveness of cleaning protocols is reduced. Beer safety starts with hygienic and sanitary design; from the architecture of equipment to the layout of your brewery. Fully integrating design and engineering might appear daunting but guidelines developed by standardsetting organisations, such as EHEDG’s Guideline 50: Hygienic design requirements for CIP Installations, make the task easier.

Diversey has established ten key principles for a safe and hygienic outcome. First step is a comprehensive

Risk Assessment of biological pathogens, chemical residues and physical hazards across your entire production process.

This includes direct and indirect surfaces, which should be analysed to ensure that cleaning at a microbial/allergen-free level is achieved, and regularly evaluated for compliance as equipment wears. Establish materials are compatible with your products, environment, cleaning methods and chemicals.

Check surfaces and equipment are self-draining and accessible for cleaning, inspection and maintenance. Good hygienic and sanitation design also applies to pipework and nozzles used in automated and manual cleaning processes and the outside of machines.

All welds should be inspected to ensure they are correctly sealed.

Identify crevices or ‘dead legs’ where disinfectant may not contact surfaces, risking contamination. Eliminate hollow

areas of equipment and design machinery so nothing contacts with products. Apply building construction and zoning principles to allow for one-direction production flow and write, design and validate procedures for cleaning and disinfection. Finally, ensure your chemicals are compatible with equipment and the manufacturing environment.

Based on practical field experience and EHEDG guidelines - Diversey’s Hein Timmerman was part of the working group and an EHEDG board member Diversey has developed The Principles of Hygienic Design in Food and Beverage Plants: an e-learning training course which is available from Diversey’s Hygiene Academy.

New boot and shoe washing stations Industrial Washing Machines (IWM) has launched a brand new T400 tray washer, the CW13 EX BT general-purpose cabinet utensil washer and the new range of boot washers which are ideal for food and beverage manufacturing environments.

Visitors to the PPMA show, which is being held at the National Exhibition Centre in Birmingham from the 1st to the 3rd of October, will be able to view IWM’s products and discuss their applications and benefits on stand B104.

The T400 single-lane continuous-wash tray washer which will be taking centre stage at the event, is ideally suited for smaller to medium throughputs, or where operational space is at a premium. The T400 can accommodate

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up to 400 trays, crates or boxes per hour. It is typically supplied in a continuous straight-through tunnel configuration but overhead feed for one-person operation is optionally available, as are twin-tank versions for high care applications.

IWM will also be showcasing its CW13 EX BT general-purpose cabinet washer which provides efficient batch washing for a wide range of items, including trays, machine components/change parts, weigh pans, buckets and utensils.

Another important hygiene solution exhibited by IWM is represented by the new boot and shoe washing stations range that are ideal for food and drink manufacturing plants and designed specifically for areas where the production and clean zones of a food manufacturing facility meet. The

machines come in many varieties, from simple manual versions to sophisticated walk-through models with multiple brushes, automatic chemical dispensing and access control options.

For further information: www.indwash.co.uk

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NEWS Hygiene & Resources

Two appointments at Kemtile It really is a family affair at Kemtile, as the leading hygienic flooring company for UK breweries strengthens its team with the appointment of not one but two Sleights.

Dave was the first of the Sleight family to be recruited as contracts manager earlier this year. And now son Mike has joined Kemtile as estimator surveyor.

Dave brings with him 33 years’ experience to the company, gained with some of the biggest brands from the UK’s food and drink, construction, pharmaceutical, commercial, retail and aerospace sectors.

And now Mike, a Keele University graduate with four years industrial and commercial flooring industry experience under his belt, is supporting and advising Kemtile customers throughout the quotation process for their flooring projects.

Dave says of the family additions to the team: “For over three decades, I have managed the end-to-end installation of a wide range of epoxy, polyurethane, MMA and tiled flooring systems across

many different industries. It goes without saying that I’m now delighted to have now brought my knowledge and experience to Kemtile. I’m guessing some of this must have rubbed off on Mike over the years as he entered into the same sector when he left university.

“With a real focus on project planning and cost-management, I feel that I can add real value to Kemtile’s customers old and new - delivering top quality industrial flooring and drainage solutions to meet the most exact requirement and highest expectations for long term results.

“I’m very much looking forward to furthering my career here at Kemtile, whist playing a key role in the continued success and growth of the business.”

Kemtile director, Stephen Westley, said of the double appointment: “We were delighted to have attracted someone of David’s calibre to the company and straight away our customers were reaping the benefits of his vast experience and expertise. When we

found out that his son Mike had embarked upon a similar career path and had so many valuable skills to offer the company too, we were keen to recruit him.

“We’re celebrating our 40-year anniversary this year and it’s an exciting time in terms of our own growth and development so it’s great to have this father and son team on board. Welcome to the company, David and Mike.”

Kemtile’s brewing industry credentials include projects for the likes of Heineken, Greene King, Gipsy Hill, Camden Town, Ossett and Utopian.

For further information: www.kemtile.co.uk/brewery

BioPak to help brewers reduce plastic waste with sugarcane solution Eco-friendly food packaging firm, BioPak Pty, has developed a sugarcane alternative to plastic beer rings that will help breweries reduce their environmental impact.

The sugarcane beer rings are made from tree (and plastic) free sugarcane pulp, that would usually be burned as a waste product of the sugar refining industry.

The BioCane rings are recyclable through domestic mixed paper collections, or naturally composted at home in your own back garden, under European NF T51-800 standards, unlike plastic alternatives that take hundreds of years to biodegrade.

Instead of finding their way into our seas and posing a threat to wildlife, the compost they will produce can enrich the earth and aid in plant growth – further combating climate change.

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The BioCane beer rings are currently available to order in the UK through Biopac UK.

In Autumn 2019, an exciting partnership will see Biopac UK Ltd and BioPak Australia PTY join forces to encourage compostable and ecofriendly alternatives to the planets single-use plastic dilemma. This integration will aid both companies to not only offer additional innovative products like these, but advice, information and awareness.

Keep up to date with the Biopac and BioPak online channels for some exciting future developments.

The BioCane beer rings are easy to use and are available in 4 or 6 pack designs

For further information: sales@biopac.co.uk

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NEWS Ingredients

£4.5 million investment at Stowmarket plant Muntons, the malted ingredient and malt manufacturer based in Stowmarket, Suffolk, has just announced a £4.5million investment in its local plant to increase malt extract capacity.

A new 27-metre high building is being constructed on the Stowmarket site to house the new multi-stage evaporator, which will demand involvement from both local design, mechanical and electrical construction firms, along with companies from across Europe in the construction process.

The addition of a new, more rapid and more energy efficient, evaporator will help to boost production by around 15% by removing production bottle-necks, allowing the company to process more. The existing evaporator will then be available to process specialist malt extracts such as ultra-dark malt extracts and enzyme rich diastatic extracts.

As Nigel Davies, Muntons Technical and Sustainability Director, explains: “It seems that people like malt. Demand for malted ingredients is at an all-time high

– good news for us, but also bringing its problems, as every tonne of malt extract made is sold as fast as it is produced.

“The steady drift towards natural products away from fats and sugar, as people embrace a healthier lifestyle coupled with health awareness and obesity, has been brought into sharp focus through a succession of high-profile media exposés. This has triggered the introduction of traffic lights on packaging, targeted reductions in sugar and fat and has also steered manufacturers towards ‘better-for-you’ products generally, as consumers seek healthier alternatives.

“Malt has no fat, no ‘e’ numbers, is packed full of minerals and nutrients and it has a delicious taste, all of which are proving to make it a desirable ingredient for the modern health conscious world.”

Muntons is looking to recruit five more production operatives within its

production area over the course of the next few months.

The company has also taken the decision to mitigate potential risks by applying for and achieving Authorised Economic Operator (AEO) status through HM Revenue and Customs and has successfully achieved this security standard effective from the 1st July 2019. AEO is recognised across the UK and Europe, and is designed to introduce security measures to safeguard goods passing through the international supply chain.

For further information: www.muntons.com

New solution aims to maintain the fizz!

A Yorkshire-based business is helping makers of carbonated drinks around the world to keep the fizz in their products for longer, thanks to innovative bubble technology.

O2Sustain is a solution developed by Sustain CO2 Ltd and offers manufacturers and brands the ability to retain carbonation and extend product shelf life, giving consumers longer lasting fizzy drinks.

From its manufacturing base in Leeds, Sustain CO2 Ltd’s team of technical innovations chemists pioneered the preservative-free, liquid processing aid to retain the CO2 content and extend carbonation shelf life of drinks in PET plastic, using an exclusive patented formulation.

CO2Sustain was developed in direct response to a problem that has troubled the carbonated drinks market for years: carbon dioxide loss. Its invention allows manufacturers and brands to maximise

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CO2 retention and enhance consumers’ overall product experience.

Now the revolutionary ingredient is helping drinks brands and manufacturers in the UK.

The product works by effectively wrapping itself around CO2 bubbles contained within carbonated soft drinks before they have the chance to merge, forming larger bubbles and accelerating the rate at which gas escapes.

CO2Sustain creates microbubbles when added to the drink during the filling process, which retain their size meaning that gas release is more controlled and less wasteful when the drink is opened and poured.

Jonathan Stott, business manager for Sustain CO2 Ltd (pictured), said: “CO2 loss in PET bottles begins during filling, and by the time a drink reaches a consumer it can lose up to 40% of its carbonation. The majority of the loss occurs where carbon dioxide exits the liquid via the headspace. More CO2 is

lost when the bottle is opened and poured.

This often leads to consumer dissatisfaction with the product perceived as having gone ‘flat’ within a short space of time.

“As a result of using CO2Sustain, less carbonated drinks reach consumers with short, waste-creating lifespans. Great news for manufacturers and retailers who can hold more stock for longer meaning less waste, increased product lifespan and improved profitability.

“Drinks brands benefit in the longer term by providing a more pleasurable drinking experience for their consumers, with the drink maintaining the expected level of fizz, improving the product quality and brand perception.”

For further information: www.co2sustain.com

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NEWS Branding

‘Sharing the passion’ at Brew Republic Brew Republic, a new online club and ecommerce proposition for fans of craft beer, has unveiled a pilot launch to consumers. The name reflects the brand’s focus on independence and craft - bringing brewers and beer drinkers closer together.

WPNC helped create the brand, along with its customer proposition, website (brewrepublic.co.uk) and full UX/ecommerce strategy. It was vital to create a consistent customer experience and journey across channels to bring the brand to market.

Brew Republic will use an online subscription model, so the agency has prioritised a rich experience to engage and enthuse new customers, driving sign-ups and long-term engagement.

The pilot is being supported by an engaging website and digital marketing, including a social media campaign that will feature Facebook ads and landing pages, to unveil and build interest in the brand.

Following initial research into consumer attitudes towards craft beer and beer clubs, WPNC conducted follow-up interviews with fans and brewers, immersing themselves in the category to uncover people’s motivations for buying and drinking craft beer.

WPNC then developed customer profiles and a new proposition that will stand out in the marketplace. The agency also ran several collaborative workshops to develop aspects such as product propositions and customer journey planning, as well as establishing rich territories for the design and creation of the Brew Republic brand, logos and other imagery.

Brew Republic’s key audiences, which the client and agency referred to throughout the development process, include people who are passionate about independent craft beer and happy to try a wide range of beverages. The audience also includes curious consumers who want to understand more about what craft beer is and impress their friends.

Consumers’ interest in discovering different beers on the market, but with support and guidance from experts, was a major insight from the research. They also take pride in trying and buying beer from genuinely local, independent brewers, and hearing their stories.

Content for the website and campaign will therefore showcase the independent brewers behind Brew Republic’s beers in a regularly updated series of profiles, including videos and photography, as well as offering guidance and beer drinking tips.

John Eversley, WPNC Agency Managing Director, said: “Brew Republic is where

the world’s independent brewers share the passion and craft that go into every fresh brew.

After spending time listening to beer fans, we realised that showcasing independent brewers would really help build interest in the new brand.”

As part of the pilot, customers will be able to buy sharing packs of various beers, which they can enjoy with friends.

Michael Johnson, Brew Republic’s Commercial Director, added: “WPNC is a valued partner, working with us across new product development, marketing and ecommerce. The team’s been brilliant to work with and we are currently working together on other new initiatives.

“It has been a smooth and collaborative process. Now we’re keen to see the results that this unique engagement with craft beer fans will bring.”

For further information: wpnc.agency

Perfect branding for both large and small Your garden shed with a pub in it.

The antidote to stress and the perfect way to unwind? Welcome to the world of Pub Sheds, which turned to Micro Matic to create perfect branding for its much followed enterprise.

Pub Sheds was started in 2014 by Ben Wassell as an active online community for home bar enthusiasts. Ben’s bar, 'The Barometer' (pictured), is a nauticalthemed pub shed complete with cannon,

ships cat (and rat!) and authentic ship smells provided by a scent-effects unit. It is this attention to detail that led Ben to turn to Micro Matic as he knew the company was a global leader in keg-toglass technology and point-of-sale branding to see if it could help him by supplying a Pub Sheds personalised lens for his bar. Thanks to Micro Matic UK’s beer lens point-of-sale website, Ben was able to upload his Pub Sheds artwork and was quickly supplied with a personalised lens in the post. He was so impressed with the service received from Micro Matic that he did a review on his popular Pub Sheds You Tube Channel, which has over 1,200 subscribers.

Pub Sheds is the largest home bar community in the world with 17,500+ members. It has inspired several spin-off groups and hosts ‘Pub Shed of the Year’

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annually as well as other competitions.

For smaller brands or home bar enthusiasts who do not have the budget for bespoke shapes, Micro Matic offers a range of lens that can be personalised with their own unique logo design. Ben made great use of the oval lens with his bold Pub Sheds logo design.

Paul Cassells from Micro Matic commented, “Although Micro Matic is known for dealing with the largest brewery businesses in the world, it is always great to also be able to help the smaller players too. We love what Ben is doing with his Pub Sheds community and were happy to help him serve a pint with their name on it.”

For further information: www.micro-matic.co.uk

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NEWS Packaging & Labelling

Bringing Copper Frog label to life!

Copper Frog Distilling is a smallbatch artisan distillery based in Exmouth, Devon. Every batch is handcrafted, using the finest botanicals, where quality and consistency are of the upmost importance.

A decidedly family affair, the gin is distilled in a 40-litre hand-made copper still from Portugal, named Jenny. To get more control, owner Simon Hughes uses an open flame that requires a lot of attention and a deft touch but pays dividends when it comes to the end result. He believes that this method gives the spirit a unique texture and improved mouth feel, and that certain flavours can only be achieved using a naked flame.

Copper Frog is a high standard, 42% alcohol, traditional English gin with juniper berries in the head roll and a superb smoothness; no alcohol fumes, just a lovely sweet scent followed by a citrus taste. Using the copper still means that this London Dry Gin can only be made in very small batches – 50 at a time. The distillery produces around 100 litres a month. Each bottle is hand-filled,

labelled and dip waxed and each batch is numbered and signed by every member of Simon’s family as they are all involved in the process at some point.

When it came to the bottle and labelling, it was crucial that the packaging outwardly reflected all the great things that had gone into making the gin inside. The brand name is inspired by the alcohol measuring apparatus, a copper parrot, and the simple fact that the family has an affinity to frogs.

The original label design incorporates an illustration of a very dapper frog. Simon then chose label.co.uk to handle the print, and bring the label to life.

“label.co.uk gave us great one-to-one service, providing a range of options and suggestions to make the label look its best. The copper foiling for example works really well,” says Simon. “Due to the small batch, high end nature of the spirit, digital label printing was the perfect fit as it offered short runs but did not compromise on quality.”

The distillery recently decided to produce a limited Black Edition gin at naval strength, 54.5%. In need of a label

refresh for this new gin and inspired by a bottle he had seen on the Isle of Wight, Simon wanted to incorporate a ‘look through the bottle concept’ and discussed this with the recently introduced Design Service from label.co.uk. The end result is a striking black front label and on turning the bottle, a series of images that when viewed through the liquid, depict the frog turning into a prince. This new, exciting version of Copper Frog will be available to purchase in summer.

For further info: www.label.co.uk

Standout branding puts Number 1 in pole position Independent branding and design agency, Brandality, has created a new identity and packaging design for Number 1 – a premium, zero sugar and calorie sparkling, functional drink, powered by energy enhancing ginseng, B-vitamins and biotin.

Number 1 is the brainchild of former beauty industry expert Simon Gook also a keen cyclist - who wanted to create a hydrating, natural functional drink that would fill a gap in the market between sparkling water, vitamin drinks and sugary, carbonated energy drinks.

The new packaging design includes clear nutritional credentials and a graphic wave element to signal hydration.

Says Brandality founder, Adam Arnold: “Number 1 came to us with a fantastic product, but the packaging didn’t communicate to consumers what the drink was, or why it was so special.

“We used a combination of consumer workshops and market analysis to distil Number 1’s brand positioning and key USPs to create impactful branding that is premium and fresh-looking but also clearly communicates its natural energy proposition.”

Adds Gook: “Number 1 is a refreshing, natural energy drink that can be enjoyed alone as a soft drink, or paired with spirits as a fabulous, naturally-healthy

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mixer. When we originally launched it, we made the mistake of using an agency that usually specialises in the perfume business. While it created stylish branding and packaging, it was so minimalist that no-one knew what it was, or how it was different to other sparkling drinks on the market. I had two or three meetings with Adam and his team, and the creative direction evolved from there.

The feedback on the new cans has been absolutely phenomenal.”

Number 1 relaunched at the 2019 Monaco Grand Prix in the South of France, where it was available on super yachts, terraces, tender and limousine transfers and at the legendary Grand Prix After Party. In July it partnered Monte-Carlo’s first-ever wellness and fitness event – the In Your Element Festival. In the UK, it is currently being test-marketed in Chelsea, London, with plans to expand distribution to the major multiples and on-trade.

For further information: www.brandality.com

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NEWS Presentation

Can pack up for award A new corrugated cardboard can pack created by Atlas Packaging for Cornish Orchards, a cider and soft drinks company based in Duloe Cornwall, has been nominated for a major industry award.

The printed boxes are to house the cider-maker’s newly canned soft drinks, and have caught the eye of judges at the FlexoTech Print and Innovations Awards.

Speaking about the nomination, Atlas Packaging’s Sales Director Mark Leverton said: “We have a great relationship with Cornish Orchards and have produced some fabulous outer packaging for their ciders over recent years. So when the opportunity came to produce outer packs for their new range of soft drink cans that featured such attractive designs from Thirst Creative, we really pulled out all the stops to deliver outstanding packaging. We’re very proud that we’ve been chosen as finalists for this prestigious award.”

faced was to convert the packaging to flexo printing, where the ink is printed directly onto the corrugated cardboard.

While this can often be a more cost effective way of printing, it required the graphic design team at Atlas to reproduce the same look with less colours available to them but with the same clarity.

Many can packs are produced from thin solid board but Atlas Packaging has created these corrugated packs to safely hold 24 cans for each product in the range. The eye-catching designs mirror the look of the cans for the Cornish Orchards range, which includes English Apple, Elderflower, Sicilian Lemonade and the new flavour, Apple & Rhubarb.

The can packs were originally designed to be litho printed but the challenge Atlas

Cornish Orchards General Manager Patrick Gardner said: “These new soft drink cans were designed to appeal to

They say people drink ‘with their eyes’ and so a beautiful glass will never fail to enhance the drinking experience. Rastal, currently enjoying its centenary year, continues to embrace this principle, adding to its unique range of glassware.

and the 19cl 1/3rd pint brimful, feature.

The CMO 19cl’s shape allows it to fit perfectly in paddles with holes drilled through them, ensuring safe transit if carried to a table in the bar.

consumers in what is a very crowded and highly competitive market. We aimed to design something that was very different to our existing range and that really stood out, so our packaging had to reflect that. Atlas did a great job at making this happen, and to get nominated for such an award is a great achievement.”

Atlas Packaging, based in Devon, makes a wide range of corrugated cardboard packaging for the brewing and drinks industries, including bottle boxes, gift packs and can packs made from sustainable paper and are plastic free.

For further information: www.atlaspackaging.co.uk

Meet the new TEKU Taster from RASTAL!

The trend toward elegant stemless beer glasses is on the up, especially for 1/3rd and 2/3rd pint sized glasses. Rastal’s Harmony 40cl tumbler is a case in point and is used by a growing number of brewers, and often in their Tap Rooms Northern Monk, Fourpure and Siren to name but three.

Rastal’s recently launched Lawrence 40cl tumbler, with its stylish curves is another attractive glass, whilst Craft Master One range (Pint brimful, 47cl, 38cl Schooner and 19cl 1/3rd pint brimful tumblers) is finding favour at beer festivals, notably Craft Beer Rising where both the 47cl, marked at 2/3rds, ½ and 1/3rd to line

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Now joining this elegant line-up is RASTAL’s new Teku Taster (pictured).

The iconic Teku goblet, up until now available in 42cl and 33cl brimful stemmed goblets is now available as a 19cl (1/3rd pint brimful) stemless tumbler; unmistakeably Teku with its unique curvaceous brim. The tumbler’s conical shape concentrates the bouquet, whilst the flaring rim has the effect of spreading rather than channelling the stream of beer onto the surface of the tongue, enhancing the flavour delivery to

a wider surface area.

For all enquiries, samples and quotations please contact Nick Crossley, Rastal’s UK Agent on 07768 648660 or email Nick.Crossley@Rastal.com

For further information: www.rastal.com

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NEWS Bar & Cellar

Flexible branding options customised to suit England Worthside Ltd (EWL) has been a leader in the design, development, manufacture and refurbishment of dispense products to the global brewing industry for over 40 years.

Primarily known as a pioneer of premium beer engine production, the company also supports major industry partners with equipment supplied from an e-catalogue of 1000’s SKU’s – all reliably and swiftly delivered by the delivery fleet.

The company’s newly launched range of innovative modular fonts was recently exhibited at BevExpo19.

For further information: sales@worthside.co.uk

Brexit and beer

According to statistics, the majority of craft beer drinkers are young, urban and relatively affluent – which would match the Remain supporters’ profile.

Whilst the majority of Brexit voters tended to be older and/or less affluent and provincial – most likely preferring lager to craft beer. So, by deduction, Remainers are prone to drink local British brewed craft beers, whereas a significant number of Brexit voters are more likely to be fans of foreign lager brands.

If we leave the EU, it will be interesting to see if beer acts as a panacea for all our Brexit woes, as well as providing a bellwether for how the future could shape up. Currently over 65% of beer sales in the UK is lager and a significant proportion of these are none-UK brands. Whilst mainstream lager has declined over 11% since the Brexit vote, there has been an increase in locally produced lagers, and the craft beer sector as a whole has increased by 23% in the same period (a large proportion of which is UK produced) - whilst UK breweries have increased to around 2,500. However, the overall market share for independent UK brewers is still relatively small.

Will the current trend continue with the British beer drinker continuing to exit the foreign beer brands and remaining loyal to their local brewer? Whatever the outcome, UK brewers have an exciting future, and long may it continue.

Myles Pinfold, Director of strategy, WPA Pinfold brand consultants.

For further info: www.wpa-pinfold.co.uk

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Showcasing the British spirit

Working for a level playing field Alan Powell

For many years (since 1992 at least), it has been a goal of HMRC to simplify, rationalise and modernise the archaic alcohol excise regimes. The thinking is that all types of alcohol should be produced in a “drinks factory” with minimal registration and supervision

by HMRC and a single duty accounting method.

Currently, each type of alcohol has its own distinct control structure and method to pay duty, often confusing to businesses that operate in two or more regimes.

Two years ago, HMRC again committed to a modernisation programme and “digitalise” excise duty payments into one return but, again, the initiative has stalled, partly due to HMCE’s preparations for Brexit (but it’s still a poor show).

In looking at legal and procedural requirements, the beer production regime is probably the least onerous whereas the excise warehousing system (“bonded warehousing”) is draconian and discriminatory.

This frequently takes brewers by surprise if they wish to use excise warehousing, especially if they wish to produce or operate on spirits in duty suspension, which can only take place within “excises warehouse”.

For example, if you want to produce or store any type of alcohol in an excise warehouse, HMRC requires that a premises guarantee is held as a condition

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of warehouse approval. This is not the case for brewers, wine makers or cider-makers’ premises. It is possible to have a “nil” guarantee in place for an excise warehouse under what is called the “trade facility” policy criterion, but you still have to make the case within HMRC’s incoherent policy (see the morass of paragraph 4.5 of Notice 196).

Similarly, although a guarantee is required to move excise goods in duty suspension within the EU (to “cover the risks inherent in the movement” as EU law has it), EU Member States’ authorities may waive the movement guarantee where the movement is within a single national territory. HMRC has done this for movements in the UK commencing from “production” premises but not for movements from excise warehouses even for the same class of goods (eg beer).

There is absolutely no reason for such divergence and movement guarantees are painful to set up via a “contract” between HMRC and third-party guarantors; HMRC will not allow any form of financial security, even a cash deposit or lien.

Another burden of the warehousing regime concerns HMRC restricting the time period in which goods may held in a distiller’s warehouse (approved under “trade facility policy criterion). HMRC officers are not consistent in this and may restrict goods to be held in the warehouse from 30 days of receipt of alcohol before the duty must be paid to 30 days after the

last operation on the goods, to 60 or 90 days after the last operation. This is arbitrary, discriminatory, irrational and in clear breach of EU law and inconsistent with duty suspension in breweries, wine makers etc.

The restriction is a significant cash-flow problem for many businesses so HMRC’s policy is currently being litigated via a decision in a lead case to Tribunal.

We are hoping to persuade HMRC (and the Treasury) over the coming months to really look at the way they operate the law and policies and to remove as many of the burdens and shackles that simply hold business back. This is vital when the UK leaves the EU and we need to trade freely.

Alan Powell

Alan Powell is a specialist excise duties consultant, formerly a Policy official within HMCE’s HQ teams. He is excise duties advisor to the Chartered Institute of Taxation, honorary advisor to the UK Warehousing Association and founded the British Distillers Alliance as a conduit for consultation with, and representation to, Government bodies and to assist and advise on technical matters.

For further information: www.britishdistillersalliance.com

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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

Twin Monkeys and Willis Unite…

Willis European Limited has been appointed sole UK Agent for the range of canning equipment manufactured by Twin Monkeys of Denver Colorado.

Twin Monkeys has a stellar reputation throughout the beverage industry for producing top-end canning equipment suitable for filling craft beers and many other types of beverages.

Willis offers a full installation and after sales service for all the equipment manufactured by Twin Monkeys, and spare parts are held at the Willis facility in Wolverhampton.

Models are available for outputs ranging from 20 to 80 cans per minute. A major

advantage of the Twin Monkeys range is that it incorporates a 5-step oxygen reduction, with pre-fill CO2 purging, closed fill tubes, precision fob control, fast fill to seam transfer and CO2 blanket generation on automated lid dispensers.

Machines are fitted with automatic tank pressure controllers to regulate the product tank pressure to ensure consistent fills.

The patent pending High Leverage seamers require minimal air pressure to ensure good seams, and have no wearing cam surfaces.

Machines are now up and running with customers in the UK.

Everyone needs a CO2BUDDY! Analox is launching its own personal CO2 Alarm combining highly efficient, low power, sensing technology with Analox engineering and manufacturing expertise.

The CO2BUDDY is an extremely lightweight personal CO2 alarm intended for use by brewery technicians and employees, beverage delivery drivers, health and safety inspectors, or anyone who will be entering a small or confined space, like a cellar, where CO2 is being used or stored.

The personal safety device, which fits into the palm of your hand, weighs less than 70g making it easy to wear on a belt, pocket or lanyard. The CO2BUDDY can be set to alarm at several different pre-configured alarm set points, ensuring those wearing the unit are compliant with whatever regulatory guidelines and legislations are currently in place in their specific area.

Pre-configured alarm set point options make it even easier for the user, ranging between 0-5% CO2, all pre-set configurations include 0.5% TWA (Time Weighted Average) the preferred alarm level for compliance to standards

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For further information: www.williseuropean.com

including OSHA and EH40.

Emma Harbottle, Managing Director of Analox said, “The CO2BUDDY is a great addition to our portfolio which already includes our fixed CO2 detection monitor, ensuring that those working across multiple sites and locations where CO2 is being used are fully protected from any potential leaks.

“We like to think that all facilities that use and store CO2 have fixed safety monitors, but this isn’t always the case.

Wearing our CO2BUDDY provides protection at all times, reducing the risk of uncertainty of whether there is a fixed system installed or not.

have a great deal to carry and transport, the CO2BUDDY was designed with these people in mind. It’s light enough to fit onto a shirt pocket without drag, it can be easily clipped onto a belt, but is also supplied with a lanyard.

“We also know that engineers, or those working between sites or rooms, already

For further information: www.analoxsensortechnology.com

“Our engineers have designed and manufactured an extremely lightweight and small personal alarm with several different options of pre-configured alarm set points, as we understand that legislation and local regulations are different from country to country, but also by region, state and municipality.

“The CO2BUDDY is a product of customer demand for a very lightweight, cost effective, personal alarm, suitable for a range of environments where CO2 exposure is a risk. We’re looking forward to making this unit a success and driving towards the next development in this range.”

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Fulton’s VSRT helps to improve efficiency at Fillongley’s spring water bottling plant Fillongley Spring Water boasts one of the UK’s most efficient bottling facilities and offers a high-speed and cost-effective way for bottled water cooler distributors to access the high-quality product demanded by their customers.

But with the demand for bottled cooler water increasing, Fillongley needed a new bottling line. However, with the two existing Fulton boilers not having the capacity to reach the target temperature for the new plant’s washing line, Fillongley started looking at alternative steam-raising solutions.

Commenting for Fillongley Spring Water, technical and quality manager Martin Whitehead says: “We looked at several alternatives – including vertical and horizontal firetube boilers – but, with advice from our main contractors and installer, a decision to specify one of Fulton’s recently-launched VSRT-30 steam boilers was taken and, overall, the results have exceeded expectations!”

Instead of running two boilers for the

washing line, a single VSRT boiler is now being used to achieve an increased target temperature of 60°C for the detergent. The combination of the new line and Fulton’s energy-efficient VSRT also means the company has been able to increase the throughput of the line by 40% – from 1,200 bottles per hour to 2,000 – and Fillongley has reduced its gas consumption by about a third.

“A reduction in gas consumption wasn’t something we set out to achieve, so this is a real bonus for the company and means the payback period for the bottling line is reduced.” says Martin.

It is within the bottle washer that, via a heat exchanger, steam from Fulton’s VSRT vertical boiler is used to heat the detergent. The company also took the decision to retain the existing vertical steam boilers for duty-standby purposes.

The VSRT is the first steam boiler to emerge from Fulton’s new ‘PURE Technology’ approach, an initiative that’s resulted in a world-first design that is durable, long-lasting and boasts the highest efficiencies and ultra-low NOx

emissions as standard. This new approach aims to enhance heat transfer, provide class-leading efficiencies, improve steam quality and reduce NOx emissions.

Rather than further-improve products like its J Series to achieve these goals, PURE Technology – the culmination of Fulton’s clean slate approach to design – challenges the industry status quo on conventional boiler design by engineering solutions that are fit-forpurpose and fully-optimised for all applications.

For further information: www.fulton.co.uk

Clamp seals provide secure tube connections Freudenberg Sealing Technologies has unveiled a series of newly developed clamp seals that ensure rapid and extremely secure tube connections in food and beverage production machines that are required to operate on a continuous basis.

Using the new seals allows customers to eliminate the expense of converting connections to a ‘hygiene flange’ in accordance with DIN 11864, while undesirable over-compression into the interior of the tube connection is averted.

In addition, the seals are especially easy to install and re-separate as, by the defined compression, any ‘sticking’ on the flange is contained.

The new clamp seals are available from authorised distributor Dichtomatik Ltd, the exclusive provider for Freudenberg’s food and beverage related products in the UK. The formation of difficult-to-clean dead

spaces make it easy for bacteria to accumulate. The potential outcome is problematic for food and beverage plants as product contamination becomes a real possibility. Further negative implications include seal damage from the flow of media, and the potential for protruding parts of the seal to be torn off and enter the product.

Overcoming all of these issues, the new clamp seal from Freudenberg has been developed to suit tube connections in accordance with DIN 32676, ASME BPE or ISO 2852. The seal’s structure features many obvious contrasts to those of conventional seals. For example, due to the incorporation of a special plastic component, a defined stop is created that prevents over-compression and unwanted extrusion into the line’s interior.

Ultimately, when it comes to hygiene, the

latest clamp seal from Freudenberg is a major advance as the risk of contaminating entire product batches is reduced thanks to its flush closure. As a result, the internal diameter of the seal precisely matches the dimension of the tube’s internal diameter, eliminating any mounting mistakes. A further benefit is that the use of plastic as the clamp seal stop means that the additional binding agent necessary with metal is unrequired.

For further information: www.dichtomatik.com

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SHOWCASE Equipment

Mill project completed at Curious Following the successful installation of the new brewhouse at Curious Brewery, Ashford, Bulk Storage and Process Systems Ltd supplied and installed two new 31t malt silos, 4 roll Malt Mill, grist case and control system, along with 37t spent grain silo and lorry filling system.

The malt handling conveyor delivers high specification grist directly to the new brewhouse and the first brew went through in July.

“The installation of the bulk malt silos and milling will reduce manual handling and will give us control over the accuracy of our grist sample, this affords us better

yields delivering accurate grist weigh directly to the new brewhouse,” said Matt Anderson, Head of Operations at Curious Brewery.

“We know that this will be a good return on investment for Curious Brewery as bulk malt will give the added benefits of higher extract and enhanced control achieved from milling their own malt,” said Bill Egerton, Managing Director of BSPS.

For further information on converting from “Bags to Bulk” or Spent Grain Silos please call BSPS on 01483 202211.

Finance options are available to help with the cash flow and local grants are available in some areas of the country to help with projects.

For further information: Tel: 01483 202211 http://bulksystems.co.uk

Multipack machines designed for smaller brewers T. Freemantle Ltd, the UK-based manufacturer of carton packing machinery, has a range of machines specifically targeted at the small to medium-sized brewer.

Recent installations with the likes of Vocation Brewery and The London Beer Factory have helped the brewers to deliver multipack carton board retail packs that offer high impact on-shelf and also meet the increasing demand for fully recyclable packs.

Dan Sutcliffe, Vocation’s head of packaging, said, “T. Freemantle helped us from start to finish with this project.

They shaved weeks off their stated lead times to enable us to receive the machine in the timescale we required.

Installation was a breeze as the machine had been fully factory tested before it was shipped, and we were using it in full production on installation day!”

Dan also added, “Easy to setup, maintain and clean. Changeover to different box sizes is tool-free and can be done in 5-10 minutes. We have had the machine for 12 months now and it’s not missed a day of production. I could and would recommend.”

The range of machinery on offer from T. Freemantle includes simple semi-automatic machinery through to fully automatic equipment specifically

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designed for the canning and bottling applications. The semi-automatic machinery can pack a wide range of different pack counts and can/bottle sizes on the same machine with minimal adjustment and typically suit speeds of up to 6,000 can/bottle per hour.

For faster speeds of up to 15,000 per hour, the company also offer fully automated machinery which includes features such as automatic marshalling of the product straight from the canning or bottling machinery, fallen can/bottle detection, multipoint gluing to ensure pack strength and integrated pack coding.

In addition, T. Freemantle Ltd has partnered with leading beverage packaging suppliers to offer a full pack design service, to ensure packaging and machinery work seamlessly together.

The company offers equipment for a range of different pack styles including fridge-ready packs, grab packs and simple multipacks for counts between 4 and 12 cans or bottle per carton.

For further information: www.tfreemantle.com sales@tfreemantle.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 Mighty Oak

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

Thomas Fawcett & Sons Limited

Oscar Wilde in 2011.

Eastfield Lane, Castleford, West Yorkshire WF10 4LE

Tel: 01977 552490/552460 Email: sales@fawcett-maltsters.co.uk

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SHOWCASE Equipment

Fabdec’s innovation lead with UK-first laser welder Stainless steel heat transfer product manufacturer Fabdec has demonstrated its commitment to innovation by investing in a state-of-the-art laser welder, the first of its kind in the UK.

The purchase of the Pillowplate laser welding system will allow Fabdec to increase capacity and manufacture both standard or bespoke heat exchanger plates up to 2 metres wide by 7 metres long for brewery and other process industries that require cooling, heating and heat recovery applications.

This is alongside improving operator safety and product quality using automated processes.

The welder also reduces the number of consumables required for optimum operation, also providing significant energy savings and improving Fabdec’s sustainable credentials.

This investment marks a period of expansion for Fabdec following strong annual results and is set to be followed by further investment in a new hydraulic press and PV solar panel installation later in the summer.

Chris Powell, managing director at Fabdec, said: “We are always looking for ways to improve our manufacturing process and drive the industry forward through innovation. Bringing this new machine to the UK market further demonstrates this commitment.

Speed up your keg and cask handling With uncertainty around Brexit and the availability of labour, more and more companies are turning to end-ofline automation to ensure outputs remain high. SCM Handling is an expert in providing robotic keg and cask handling systems to the brewery industry with installations across England and Scotland.

The system utilises a KUKA KR700 PA Robot with bespoke keg and cask grippers as well the KUKA KR120 PA with bespoke locator board grippers. The system is capable of handling 600 kegs or casks in and out an hour, providing a significant uplift in production for customers whilst at the same time removing the amount of manual handling required so operators can be re-deployed for more productive tasks on the line.

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In addition to robotic keg and cask handling, end-of-line case palletising can be a real bottleneck for companies.

In some instances, production lines do not run at their full capacity because operators simply cannot keep up with the throughput.

SCM’s modular case palletising systems are both compact and affordable ensuring a fast return on investment, reduced down time and full optimisation of production lines.

For further information: sales@scmhandling.com

“This investment allows us to scale up effectively following a very successful year and takes the business to a new level by increasing capacity, safety, improving the working environment and quality.

“It also means that we can further improve our sustainability credentials, which is something that we’re incredibly passionate about. We have very exciting plans to create further energy savings in 2019, and we’re proud that we can lead the way on this issue in the sector.

“We are already experiencing the benefits of the new machine since its installation in April and we’re incredibly excited to lead the way for British manufacturing on this front.”

For further information: www.fabdec.com sales@fabdec.com

HGM systems available in UK As a top manufacturing brand from China, HGM custom-design craft beer equipment, including brewing and packaging system and tanks ranging from 50L to 8000L, offers top quality with a professional service all of the time.

The company says it is ‘the most complete and advanced manufacturer of beer keg filling and cleaning equipment in China, in particular the leading brand in the field of rotating filling and cleaning system in China.’

For further information: www.hgmbrewing.com

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SHOWCASE Equipment

New Atlas Copco range of compact generators Although CO2 is required for carbonation, the use of CO2 for purging and creating top pressure can be replaced with nitrogen.

Previously, generating nitrogen on-site required large scale equipment and a significant capital investment, putting it financially out of reach for most breweries.

However, Atlas Copco has just launched a new range of small nitrogen generators – the NGMs range. These pneumatic membrane generators work alongside a compressor which pulls in air from atmosphere, dries and filters it and then passes the air through the NGMs membrane. This produces food and beverage grade nitrogen with a purity between 95% and 99.9% with an optional nitrogen analyser to ensure the correct purity is achieved.

Membrane technology is often used to separate gases from a mixture. The treated compressed air is passed into thousands of single membranes that are

all packed together in the same housing.

Separation occurs due to the different permeation speeds of the different gases.

In the case of the NGMs, the oxygen molecules pass quickly through the membrane and are vented off, leaving the nitrogen molecules to remain within the system.

Air is made up of roughly 78% nitrogen, 21% oxygen and 1% argon and other trace gases so producing your own nitrogen from the atmosphere makes sense - as we all have access to a vast supply. High grade industrial filtration in the form of a UD+ filter and a QD carbon filter removes dust and oil traces.

The system also uses an oil free compressor which ensures the compressed air never comes into contact with oil during the compression stage, eliminating contact with your products.

The NGMs system provides an affordable solution which is helping breweries reduce costs and take greater control of their gas supply. The volatility of the CO2 supply chain was highlighted

Isn’t it about time you had your filtration equipment serviced?

With over 80 years’ experience, Stella-Meta is a highly skilled supplier of spares and servicing for Stellar and Meta filtration systems which incorporate Metafilters.

Stella-Meta is the only company in the world specialising in Metafilter spares, servicing and training and its dedicated and highly trained staff operate not only within the UK, but also worldwide. Its activities cover a wide range of industries which include water filtration and beverages.

The pressure pre-coat filters with candle elements are designed to provide rigid and robust support for the filter media.

They comprise a core of specialist Meta candles which include the highly toleranced Metarings.

Made from stainless steel, these candles have no moving parts, making them particularly hardy and able to last a very long time. Their outstanding reliability and performance over a long operational life means that there are

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many older installations still providing a valuable filtration service today.

The longevity of these installations means that they are often capably performing long after the engineers responsible for their operation and maintenance have left the working environment. The result is that the valuable knowledge and experience relating to these systems has been lost within many factories that still have Metafilters.

In such situations, Stella-Meta’s knowledge and experience together with a comprehensive spares inventory, servicing skills and training package can help to improve the performance of these filters for many years to come.

During the service any problems of Metaring orientation, candle tensioning, damaged Metarings or the use of an incorrect pump flow rate can be identified and addressed.

Among Stella-Meta’s customers to enjoy significant benefits as a result of Metafilter servicing is Britain’s oldest

last year when demand far outstripped supply leaving many breweries struggling to maintain production. The NGMs only requires a singlephase electricity supply to produce highquality nitrogen and has minimal servicing and running costs.

Atlas Copco’s new NGMs range has opened up new opportunities for the brewing industry and provides a credible alternative to bulk CO2 usage.

For further information: www.pps.co.com

BEFORE

AFTER

brewer, Shepherd Neame. The comprehensive and efficient filtration service performed by Stella-Meta at the company’s brewery in Kent has delivered sparkling results, showing a major improvement in production throughput.

Regular servicing will also help maintain beer and filtrate quality and reduce unplanned maintenance costs.

“We have seen a major improvement in production throughput, and it won’t be long before we enlist the services of Stella-Meta once more. Aside from the improvement in throughput, servicing maintains beer and filtrate quality, and reduces unplanned maintenance costs,” says Jean Timmons, Senior Brewer at Shepherd Neame.

For further information: www.stella-meta.com info@stella-meta.com

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SHOWCASE Equipment

The ‘Full Service’ from Vigo Vigo Ltd is well known in the UK brewing industry for its American Beer Equipment (ABE) canning line installations, which will shortly total 30 in number. They are less well known for the supply and installation of other key brewing equipment.

In an environment where breweries are working flat out to meet demand, the resources required to setup, integrate, operate, and trouble-shoot new production equipment are just not available in-house. Choosing a supplier which provides these services both professionally and competently becomes as essential as the equipment itself.

In addition, if the supplying and installation company are one and the same, there is even more added value in terms of peace of mind regarding backup, accountability and communication (you are just dealing with one company and they are UK based).

With ar team of specialist engineers, a focus on safety standards, and manufacturing experience, Vigo offers all of these things. Aside from canning lines, here’s a taster of the other brewing equipment Vigo can offer: ABE Brewhouses: With 9 successful brewhouse installations under its belt, Vigo both supplies and offers as

standard full installation, commissioning and training, in addition to hands-on support during the initial production run.

From 3 to 60 US BBL (2 to 40 UK BBL) brewhouses with the capability to brew multiples times per day, Vigo also offers glycol chilling systems, grain handling systems, steam pipework, and connection to all services. Project stage process and layout plans are also provided as standard.

Bottling Systems: All types of beer, including IPAs, stouts and lagers, can be bottled with Vigo supplied bottling equipment. Vigo offers a wide range of bottling equipment, from manual and semi-automatic (<200bph) filling machines to fully automatic CIMEC lines (<5,000 bph) for still and carbonated products. From concept to initial production, Vigo works with its customers throughout the project to meet their specific requirements – aspects of the project can include engineering site surveys, layout plans, and service/utility discussions in order to ensure projects run efficiently and effectively.

The calibre of Vigo installations can be seen in Vigo supplied CIMEC lines such as South East Bottling’s and Craft Beer Bottling’s 2,000 bph counter pressure systems; both these companies provide essential contract bottling services to breweries.

Malek Kegging Systems: Nearly all rental kegs in the UK are cleaned on Malek Brautech systems, which Vigo have been supplying and installing for 7 years. Ranging from 15 to 160 kph, Malek’s patented cleaning technology provides the perfect solution to ensure the beer reaches the market at optimum condition. Malek has also developed Minikeg (5 litre) filling systems for the growing consumer demand for flexible/party-friendly packaging formats.

After-sale support is also a key ethic at Vigo. Engineers are available for advice over phone and/or on-site support.

Servicing schedules can be setup and scheduled to fit brewery production demands and repairs carried out where necessary. If you have equipment requirements for this year or next, please contact the Vigo sales team.

For further information: www.vigoltd.com sales@vigoltd.com

Makro launches checkweigher for craft brewers Having achieved huge success supplying equipment to the UK craft brewers, Makro Labelling UK has been appointed an agent for the Radwag Rotary Checkweigher, which is most suited to can lines that have been put into the craft beer market.

Richard Portman, managing director of Makro Labelling UK, said about this latest addition to his machine portfolio, “One of the main issues for the craft brewers using cans is being able to conform to the Average Weight legislation. Currently the only option that has been available is

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to employ someone to stand at the end of the filling machine, taking off the line 4 cans in every 100, and weighing them, assuming all is OK then putting them back on the line for packing.”

Richard continued, "With the Radwag checkweigher, you can install this over an existing conveyor, and the unit has a star wheel which takes every can that has been filled and records the production from the filler/seamer. With the introduction of the Radwag checkweigher, craft brewers will now be fully compliant with the average weight legislation as complete documentation can be produced should they get a visit from the weights and measures

inspectorate. Priced at around £20k the ROI will be less than a year as craft brewers won’t have to have an operative just carrying out weighing duties.”

The Radwag units come with a full one-year guarantee, from when the Makro after sales and service team will have a comprehensive set of spares to look after any clients.

Richard concluded, “I have been looking for an affordable checkweigher for some time, as the craft brewers embrace cans as an alternative to glass. The need for this equipment has become paramount so that they fully comply with the regulations. The machines are available from stock so installation can be extremely quick.”

For further information: www.makro-labelling.co.uk

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BREWING & BEVERAGE INDUSTRIES BUSINESS â&#x20AC;¢ Autumn 2019

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SHOWCASE Equipment

Accurate %ABV in 3 minutes

When it comes to measuring % ABV, it’s always a challenge to strike a balance between finding a piece of kit that is compliant, easy to operate and allows regular analysis to ensure consistent flavours in your core products. The Rudolph AlcoTest-RI™ aims to satisfy all of these issues with a certified government compliant solution and a rapid non-certified method to read % ABV. With these two modes, the certified method can be used for taxation purposes, whereas the rapid non-certified method (no distillation required) can be used that to calculate % ABV accurately in 3 minutes. The technique can be utilised for not only beer but also white wine, red wine, obscured and unobscured spirits.

But how does it work? The Rudolph AlcoTest-RI™ is a pairing of a density meter and a refractometer. For the rapid

non-certified method, distillation is not required and the sample can be analysed neat, therefore removing the need for distillation prior to analysis. For the certified method you simply have to distil your sample followed by subsequent analysis on the density meter. This pairing of a density meter and refractometer also allows accurate % ABV determination in flavoured drinks, as the presence of other ingredients can be detected and used to calculate a corrected % ABV. Keeping % ABV in check is one task, but what if your flavourings are out of specification? Key flavour indicators such as BRIX, refractive index and density can be used to hold your suppliers to specification upon material delivery and

ensure consistent flavour each batch.

Further to this, the integration of a density meter and a refractometer allows measurement of corrected BRIX for accurate determination of residual sugar levels.

If you would like to know more or would be interested in a demonstration please contact Dr Charles Gamble (see below)

For further information: www.qclscientific.com charles.gamble@qclscientific.com

The benefits of a superior self-cleaning separator for your brewery There are many reasons why installing a separator can benefit your production. Its ability to increase quantity and enhance your product will see the initial investment quickly recovered, says Moody Direct Ltd.

The first and most obvious benefit is the increase in yield as a separator will filter much faster than a traditional filter. It will also recover more product typically lost in a traditional filter, therefore reducing product loss. A brewer could increase production by up to 20% with the same volume of tanks.

The separation process speeds up your production by taking fermented, unclarified beer and spinning plates at several thousand rpm, to separate out yeast, hop solids and brewing proteins leaving you with clarified beer unexposed to oxygen. Typically, the Seital range of separators will give you <10 ppb oxygen pick up.

The time your beer can be sitting in a

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fermentation vessel can be reduced from days to hours, allowing faster tank turnover, without compromising consistency.

With such a low rate of oxygen pick up you could also increase product shelf life.

You may be worried that such an integral change from filtration to separation will take away from your beer’s flavour and what makes it unique.

In fact, this is quite the opposite as separation technology will retain finer materials which are essential to your products aroma and flavour.

All productions and processes are different and the return on investment (ROI) will depend on many factors.

However, the majority of brewers can see a ROI within two years.

Moody Direct Ltd is SPX FLOW’s official

UK channel partner for its Seital range of separators and has also been accredited as a Certified Service & Repair Centre.

This status allows the company to carry out certified maintenance and refurbishment, not only on Seital separators, but a large range of process components.

For further information: info@moodydirect.com

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Anarchy Brew Co adds new milling system Alan Ruddock Engineering was delighted when Anarchy Brew Co contacted the company. Having recently moved to a larger premises, Anarchy had decided to upgrade from 25kg bags of Crushed Malt to 1 Tonne Bags of Whole Malt and to crush the malt themselves.

It was quickly established that an AR 2000/300/2 would be best suited to the brewery’s needs. The AR 2000/300/2 is a two-roll precision mill with a milling capacity of 1 tonne per hour. The mill has two positive drive analogue dials.

These allow the roll gap to be set within 0.05 mm in a matter of seconds - a feature which distillers, brewers and maltsters around the country and abroad have long requested.

Simon from Anarchy was positively thrilled once Alan Ruddock Engineering had finished installing the Mill, 1 tonne

bag frame, conveyors and elevators, and commented: “The engineers worked so quick that they had installed our total grain solution in no time. The quality of the materials and workmanship is of the highest standard, and operates so easy and efficiently. What an incredible system! It’s made our lives so much better, saving on man hours and not breaking our backs to manually "mash in" is great!”

Alan Ruddock Engineering designs and manufactures complete malt handling and milling systems for 25kg, 500kg, 1000kg bags through to a range of silos up to 30 tonne capacity for complete bulk malt handling solutions.

The company’s offer includes a site visit, consultancy service, and an initial CAD drawing, completely free of charge. This then enables Alan Ruddock Engineering Ltd to provide a high quality, bespoke solution tailored to individual requirements.

For further information: www.brewing-equipment.co.uk alanruddockeng@btconnect.com

Packo Pumps launches ‘most hygienic’ pump Packo Pumps has expanded its range with the MSCP, a side channel impeller pump. This is to offer a solution for applications with foaming or viscous liquids, where a traditional centrifugal pump sometimes has a harder time. In line with the rest of the range, the cleanability of the pump was an important factor in the final design.

Classic centrifugal pumps can encounter problems with specific applications with foaming or viscous products. Packo Pumps is therefore expanding its range with a side channel pump to also provide an answer to these applications.

Packo pumps are known for their high cleanability. Even with the newest member of the family, the design ensures that it is easy to clean.

Some concrete examples of this: The position of the outlet.

With many side channel pumps, the shaft seal is in a dead space. With the MSCP, the outlet of the pump is on the sealing chamber. In this way the sealing chamber is continuously flushed well and no dead space can arise.

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so that when the pump is switched off, sufficient liquid remains in the pump.

This way the pump remains completely self-priming when it is restarted. Like every Packo pump, the MSCP is built with standard mechanical seals and motors.

Impeller With side channel pumps whose impeller is closed on the outside, there is always a narrow gap that cannot be cleaned between the impeller and the pump casing. If you use an open impeller, the blades often vibrate, resulting in a lot of noise.

That is why Packo uses a connection ring on the outside of the blades with its MSCP series. On the one hand, these will prevent the vibrations of the blades. On the other hand, the ring is so narrow that the space behind it is still easy to clean.

In addition to the classic impeller with straight blades, Packo Pumps has also designed a unique impeller with profiled blades for this pump. This allows them to extract a wider range of operating points from the same pump. Moreover, the suction chamber itself is sufficiently large

Ideal for airhandling (hygienic) applications This self-priming side channel pump is ideal for applications where air must be pumped against a high back pressure in the discharge line.

The MSCP has exceptional suction power and airhandling capacity. This means that the pump can completely empty the suction line, even with foaming and slightly more viscous liquids. Thanks to these characteristics, the MSCP can therefore be used for unloading trucks and pumping in high silos.

Due to its hygienic design (electropolishing as surface treatment), it is also extremely suitable for environments that are sensitive to hygiene. Indeed this pump is designed to be employed within the brewing & beverage industries, mainly as a CIP-return scavenge pump.

For further information: www.packopumps.com

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SHOWCASE Equipment

Kaspar Schulz brewkit in at London Fields London Fields Brewery will be unveiling its brand-new brewery on 6th September 2019, bringing production of its beers back to where it all started, under the arches in London Fields.

Over the past year, Head Brewer Talfryn Provis-Evans has been designing the new brewery from the ground up, while he reworks the London Fields core line up of Hackney Hopster, 3 Weiss Monkeys and Broadway Boss.

Talfryn has opted for a custom-built Kaspar Schulz brewkit in consultation with the team from sister brewer Brooklyn Brewery, featuring a fully-automated system with the ability to make any style of beer, from classic lagers to mixed fermentation sours and saisons.

Lupulin fiends needn’t feel neglected, as the brewkit comes complete with a dedicated SchulzRocket (aka - patented Hop Rocket dry-hopping mechanism technology), with the ability to catapult 20 grams per litre in a single dry hop, or 40g/l in a double dry hop. Put simply this means pales and IPAs with more juiciness, more aroma and more bang for your buck.

Some of the other bits and pieces to make beer geeks freak out, include a pH monitored souring tank that will enable Talfryn to make his signature sours, a yeast tank to propagate yeast and lactobacillus (for sour beer), a centrifuge, CIP, water treatment and the ability brew with freshy-milled malt from the onsite mill.

Talfryn will continue to carve out a niche for the brewery’s small batch programme with seasonally-inspired sours, and a series of experiments in low to no alcohol fermentation. The ethos, as ever, is to brew ‘flavourable’ and balanced beer that’s inclusive as well as fun to drink.

Recent brews that are a testament to this direction are I Heard it Brut the Grapevine, a Brut IPA with grape juice, champagne-like carbonation and a crisp, dry finish, Hallogen, a tart ‘raspberry smoothie’, notable for being brewed with absolutely zero hops, and Sisters Brewin’ It For Themselves, an alcohol-free dry-hopped sour.

On the opening, Talfryn Provis-Evans

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says: “We’re really excited to re-open the brewery this summer and bring it back to its original home for the first time since its relaunch. We’re hoping the new site will become a strong pillar within the community and an open, creative space for future collaborations”.

The all-new taproom will serve breweryfresh tank beer ranging from IPAs to traditional lager styles and seasonal sours. In addition, to match the broad selection of brews, London Fields Brewery has brought Prairie Fire BBQ on board. Guests can expect some of London’s most authentic Kansas City

style BBQ, from 14-hour applewood smoked pork and hickory smoked chicken wings to their famous 16-hour hickory smoked USDA brisket slathered with their award-winning BBQ sauce.

The social spaces will host; an ongoing food residency, a regular programme of beer events, tastings and brewery tours.

There will also be a takeaway offering including canned versions of the small batch releases brewed onsite.

For further information: www.kaspar-schulz.de/en/

AESSEAL® smashes sales records

AESSEAL® has hit a new high with an unbroken three-month run of record-breaking sales.

The Rotherham-based manufacturer, which sells to 104 countries around the world, recorded £17.6 million in sales of mechanical seals, support systems and reliability-based product and service solutions during May 2019 – more than £800,000 over target.

The business had already beaten its previous record in March and again with even higher sales in April this year, achieving over £16.4 million in each month.

General Manager and Director, Jim Hamilton said: “We put this fantastic success down to increased demand for high quality products which deliver

reliability, swift return on investment and long-term value for money. AES continues to invest in technology that achieves this goal for our customers.”

He added: “This constant pushing forward is not without its challenges, however the excellent AES global workforce, coupled with teamwork across the board continues to respond proactively to overcome them. Our success is all the more gratifying in light of this.”

In its 2018 Annual Report AESSEAL® recorded a 6.3% rise in turnover to £181.3 million and a 15.7% increase in pre-tax profit to £34.7 million.

For further information: www.aesseal.co.uk

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

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SHOWCASE Equipment

New Commando Cask Force keg washer goes on field trial Due to a consistently high level of enquiries and an ever changing brewery market, Cask Force has developed a keg washer to sit alongside its current dual cask and keg washer range, the K-series and the KEG2000 keg washer/filler.

After extensive testing at its manufacturing facility near Norwich, in Norfolk, the new keg washer range is ready to enter its final development phase of a full field trial at a brewery in the northwest, which has agreed to run the machine with a view to buying it at the end of the eight-week trial period.

The design is based on the existing K-series dual keg and cask washer range and Cask Force is confident it will perform well on trial and subsequently

be to launched into the market in late September.

The KEG300 model is capable of washing and sterilising up to 36 kegs per hour on a 1800x750x1770mm (LxWxH) footprint. The range can clean 30L and 50L kegs with any type of coupler, specified by the customer.

The series’ models feature a standard wash cycle including de-ullage; pre-rinse; hot caustic wash; post rinse; peracetic acid sterilisation and CO₂ pressurisation. Once the user has coupled up the kegs; placed them on the bed and started the process the cycle is automated via a plc controlled program, meaning the unit can be left once the cleaning cycle has commenced until completion when the clean kegs can be removed and the process starts again.

The range is built with the same ethos as the company’s very popular cask washers and has been designed to save time and money.

For further information: www.caskwasher.co.uk sales@caskwasher.co.uk

Pressure sensors provide accurate measurement There’s nothing like an ice cold beer at the end of a job well done. No matter whether it’s accomplishing a DIY project on a hot day or a big project that takes weeks or months to accomplish, the task at hand nearly always turns out to be a bit more complicated or time-consuming than you planned for.

Making beer is no exception. There’s a lot that goes into that little can, bottle, or that perfect draft pour.

Optimising the process and getting the same end result every time takes reliable and accurate measurements along the way.

Near the end of the beer-making process, wort is piped into fermentation tanks. As the sugary wort is filling the vessel, yeast is slowly added. The yeast’s job is to convert the sugars in the wort into alcohol and produce the flavours and carbon dioxide we expect from beer.

This important step for brewers requires an important measurement. One way to ensure this is done accurately in the vessel is to use two pressure sensors in

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both places, and using a predefined, integrated formula, they can calculate and display the density in real-time and provide it as an output.

the fermentation vessel uses to monitor density of the yeast and wort mixture as the liquid ferments.

When the wort arrives at one of these fermentation tanks, it arrives at a certain, known density. As the wort reacts with the yeast, the density decreases. VEGA can use electronic differential pressure sensors to measure and monitor the changing density. Two VEGABAR pressure transmitters with flush mountings, connected by a cable, are installed on the vessel – one near the bottom and another near the top (the wider apart the better as long as they are both beneath the liquid level). The sensors monitor the head-pressure in

This virtual ‘window’ into what’s happening in the fermenter allows brewers to ensure each brew is consistent. Whether a consumer orders a draft from a tap or brings home a case from the grocery, it ensures every beer will be as close to identical in every way a beer should.

From local craft brewers to the major breweries around the world, they all use pressure measurements to control and monitor their process from start to finish.

Pressure can be used for a range of measurements, including process pressure, hydrostatic pressure for level, and differential pressure for level or density measurements. Pressure is used to measure the processes not only because it’s versatile, but using the right sensors its reliable, repeatable, and accurate

For further information: www.vega.com

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Target consistent brewing liquor for flavourful and refreshing beer One of the biggest challenges for brewers is to produce beer that is unique and has a fresh flavour.

Selecting ingredients can be a complicated process for brewers.

Looking at specific characteristics and qualities for each of the ingredients can be challenging if brewing processes are inconsistent.

It’s common knowledge that beer is made from barley or other grains, hops, yeast, water but not many people know that sometimes there are small proportions of spices, herbs, adjuncts, brewing salts, acids and fruits that add freshness and make beer’s flavour unique and powerful.

Brewers within the industry would say that there are specific characteristics that need to be considered for each ingredient and that is very important to support a consistent brewing process to bring the best flavour from the ingredients. Therefore, one of the first ingredients to look into is the main ingredient, the brewing liquor.

The brewing liquor is treated water that ideally should not hold or host salts, minerals, microorganisms or other contaminants that affect the process and results. Salts and minerals alter the chemistry which can change the pH of the water and can also interact with enzymes and yeast which can affect the mash and spoil the flavour by accumulating off flavours.

Microorganisms on the other hand can spoil beer by increasing turbidity, acidity and producing off flavours and smells.

Chemicals contained in water such as chlorine, herbicides and pesticides can also affect flavours on their own or through combining with other ingredients or contaminants.

To avoid any of these possibilities that can spoil the final taste of beer, brewers have to ensure that they start with brewing liquor that meets the required levels consistently.

A water purification technology like Reverse Osmosis (RO) enables brewers

to build up a brewing liquor profile to match the type of beer they want to produce. This process gives a blank canvas to brewers and allows them to take their brewing process in various desirable directions.

RO systems work by using a pump to push inlet water across a semipermeable membrane. By applying a back pressure, the water molecules flow through the membrane leaving up to 99% of dissolved salts and other contaminants on the concentrated side of the membrane which goes to drain or can be recycled through the inlet to reduce waste water.

For further information about RO: www.fileder.co.uk

New fermenters are part of expansion plans As part of its expansion plans, Bowland Bay Brewery has invested in new six state-of-the-art 5,000 litre fermenters from SSV Ltd. It also acquired a new fully automatic keg machine which will help increase output to over 1,000 kegs per month and new sterile filter equipment. The investment will help see the brewery increase productivity and meet consumer demand.

Bowness Bay Brewery has also acquired two microbreweries as it looks to grow its market share. Standish-based Windmill Brewery and Cumbrian-based Appleby Brewery will now come under the Bowness Bay Brewing company.

Speaking about the acquisitions, founder Richard Husbands (pictured) said: “We had been in talks with Windmill and Appleby breweries for some time and it was the right opportunity at the right time. Both breweries offered us a

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strategic fit and it made perfect sense.

“Windmill and Appleby have established customer bases with strong products, and we’ll continue to operate the brands, particularly where there is a strong geographical association with customers.

With Windmill being based in Standish it gives us the ability to expand our reach into Lancashire and Cheshire. Appleby also has existing contracts with Booths, Co-op and Westmorland Ltd, whilst Windmill has existing contracts with Co-op. These relationships will dovetail nicely with our growth plans for these sectors.

“Acquisitions that provide us with the ability to grow or give us new routes to market will certainly form part of our growth plans, but that’s not the focus.

Our priority is to ensure that we continue to brew high quality beers that our customers like and want.”

Bowness Bay Brewing’s expansion programme has included the opening of a new bar at the brewery called the Barrel House.

Richard concluded: “Acquiring both Windmill and Appleby brands, enables 'The Barrel House' to introduce new brands and beers to the growing Barrel House community, which will complement the existing very popular Bowness Bay Brewing brands.”

For further information: ssvlimited.co.uk

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Legal requirements for weighing are ‘not clear’ 88% of UK breweries believe there is not enough awareness about the requirement for Trade Approved weighing scales in breweries.

However, three quarters of breweries are currently using Trade Approved weighing scales, according to a survey conducted by weighing scales manufacturer, Marsden.

Trade Approved weighing scales are a legal requirement when the price of an item or items is based on weight, and using unsuitable weighing equipment could result in a fine in excess of £1,000 - and in the most extreme cases, imprisonment.

Using Trade Approved scales in breweries is essential, for example, when bottled goods displays the weight, or kegs are sold to customers based on the amount of beer inside. Non-approved

weighing scales have not undergone the level of testing, and therefore may not have the same level of accuracy required for these tasks.

The results of the survey - which was submitted to over 200 breweries in the UK - suggest that the requirement is not widely understood. Despite this, 75% of breweries who responded to the survey said they were using Trade Approved weighing scales.

David Smith, Marketing Director for Marsden, said: “Breweries need to be concentrating on making the perfect ales - not worrying about whether they’re using the right weighing scales.

However, this survey tells us there needs to be more awareness amongst brewers of legal requirements for weighing - and we’re keen to do something about this, as well as make buying the right scales as easy as possible.”

Mark Coates, Operations Director at Marsden, added: “This year Marsden has had a record number of breweries calling us for help with buying suitable weighing scales. In almost every case they’ve been visited by Trading Standards or SALSA inspectors and been told the scales they’re using are not suitable.

“It’s encouraging to see so many breweries responding and saying they already used Approved scales - but that leaves a quarter of breweries potentially at risk of heavy fines.”

Mark Easterbrook from Pheasantry Brewery, who took part in the survey, said: “The only reason I changed my weighing scales was my understanding was raised when I did the SALSA accreditation. “We do cask and bottle beer so it’s important we can demonstrate that we comply with current regulations.”

Craig Fisher of Sheffield Trading Standards clarified the applications where Trade Approved scales are required in breweries. He said: “Any checks that are carried out in breweries to ensure the volume being sold is accurate, must be done using Trade Approved equipment. The weighing of ingredients to be added to the recipe however is not controlled weighing, so the scale here does not need to be Trade Approved.

“Inspectors will check brewery scales to ensure they have the correct markings if they are deemed to be used for trade.”

For further information: www.marsden-weighing.co.uk

Qdos pumphead proves itself at leading brewery To support the release of the Qdos ReNu PU pumphead from WatsonMarlow Fluid Technology Group (WMFTG), SUEZ is already able to testify to its effectiveness thanks to an early stage trial.

At a major UK brewery, SUEZ is using the Qdos ReNu PU for dosing polymer as part of its wastewater treatment processes. Replacing diaphragm metering pumps that were frequently becoming clogged with polymer, the trial has proved a complete success, with no issues experienced over an extended period of time.

There is growing worldwide demand for polymer dosing systems in wastewater

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treatment. The majority of these systems dose polymer for some form of .

Dewatering sludge waste can considerably reduce transportation and disposal costs.

SUEZ is contracted to operate and maintain the site’s effluent treatment plant. SUEZ works closely with the customer to identify and optimise the operating processes, and reduce the brewery’s environmental footprint.

All of the brewery’s waste is sent to the site’s AD (anaerobic

digestion) effluent plant where it is treated. The brewery’s waste is digested by the bacteria and which produces Methane gas, which is either burnt by boilers for heat or, more typically.

“After the wastewater has passed through the main bioreactor it is aerated, which further reduces the COD,” explains Dave Burrows of SUEZ UK, who is responsible for the effluent plant.

“From here it goes through a DAF (dissolved air flotation) process where we remove solids and introduce polymers using a Qdos pump from WatsonMarlow.”

The brewery’s effluent plant will treat up to 200m3 of wastewater per hour.

Nothing is wasted.

For further information: www.wmftg.com

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AVE’s ‘affordable weapon’ in war on plastics At the PPMA Total Show, stand B20, AVE UK will launch its new range of bottling equipment in either Monobloc (filler/capper) or Unibloc (rinser/filler/capper) version, capable of handling a variety of different materials within one single machine.

With the ‘war on plastics’ affecting the drinks and liquids industry hardest, bottlers need economical rinsing, filling and capping lines to quickly switch between and handle multiple types of materials on a single machine; from plastics and glass to aluminium and biodegradables. Suppliers of high-quality bottling and packaging machinery from semi-automatic to turnkey lines, AVE’s latest range provides this much-needed flexibility, allowing producers to expand their operations without fear of obsolescence.

Many beverage manufacturers currently have dedicated lines only capable of handling PET (polyethylene tereph-

thalate) plastic bottles; the preferred pack type for the beverage sector.

Globally, we now buy one million plastic bottles per minute but fewer than half are recycled. The recent plastic backlash has therefore made many drinks producers hesitant of investing further in equipment which solely handles PET.

To combat this, AVE’s innovative and flexible range of rinser/filler/cappers are suitable for a variety of applications and can handle multiple substrates – both plastic and non-plastic – meaning that purchasers can invest with confidence, knowing their equipment is futureproofed. They also come with a range of end-of-arm tools to suit your particular capping requirement.

“Producers are looking away from plastic bottles towards alternative materials, such as glass and aluminium, to appeal to increasingly environmentallyconscious consumers,” says Steve Bradley, Sales Director of AVE UK, part of the Della Toffola Group. “Our costeffective solution not only enables

producers to quickly flex between different materials, it also comes with a variety of quick-release change parts, allowing producers to specify a machine that meets their individual needs both for now and for the future.”

AVE’s Monobloc and Unibloc rinser/filler/cappers offer solutions between 12 and 80-head fillers and have cleaning-in-place (CIP) as standard.

For further information: www.aveuk.net

Cloudwater takes delivery of YoLong brewhouse In 2019, June 25-26 Yolong Industrial Company took its first steps into the UK brewing and beverage industries, by joining the BFBi, and then exhibiting at Bevexpo 2019 at the Ricoh Arena, Coventry. As a direct result of the show, a sale was achieved with a leading UK craft brewery.

At the exhibition the company displayed for the very first time a 4HL fullyautomated 3-vessel brewhouse (pictured on the stand). The company welcomed several UK visitors to the stand to discuss future cooperation and mutual knowledge sharing. YoLong specialises in microbrewery and brewpub construction, providing a service including turn-key projects from design and final commissioning.

YoLong designs and fabricates all kinds of stainless steel vessels/processing tanks based on different needs and requirements, and customised solutions are always available. A comprehensive service of brewing consultation, engineering, technical support and after

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sale services, serves to ensure high quality, and ‘on time’ delivery to the brewers’ exact requirements.

Founded in 2004, YoLong has built a new factory in Ningbo city, to better cater for its customers by providing the world's breweries with top-quality brewery systems and equipment. Already the company has worked with a number of well-respected nano/micro and craft breweries in the USA, Canada, UK, EU, Australia, Singapore, India etc.

After taking part in Bevexpo, the Yolong team travelled to visit current UK customers, including meeting up with the brewer to see the newly-opened Brewdog Manchester Outpost. This MicroBrewPub opened on 21st June 2019 with a Yolong 5HL 2 Vessel Micro brewhouse with manual controls. The team was lucky to taste the first ever Brewdog sample brewed here straight from one of the 3 installed 500L FV’s.

Also 3 weeks after the Exhibition, YoLong sold the 4HL Microbrewhouse to Manchester Cloudwater Brew Co. in Piccadilly, Manchester. This was subsequently delivered on 8th August 2019.

Said Barry Williams. of YoLong. “We would like to thanks Cloudwater BrewCo for their order, and we trust that the Pilot Brewhouse produces good craft beer.

We are looking forward to attending the next BevExpo in Coventry.”

For further information: https://yolongbrewtech.com/

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SHOWCASE Equipment

New PLCs provide tons of improvement for Crisp An upgrade project featuring Mitsubishi Electric’s latest PLCs has been completed in record-time, allowing Crisp Malting Group to make a range of process improvements.

Since 1870, Crisp has been processing a broad variety of barley, cereals and other grains, supplying quality malts to leading food and beverage producers all over the world.

Process control solutions represent the central nervous system of a manufacturing line and so have a large impact on efficiency and product quality.

When the leading independent UK malting company decided it was being held back by a legacy control system, it turned to Mitsubishi Electric for a solution. The upgrade, implemented in only four days, slashed downtime and empowered operators at Crisp to fully govern its manufacturing processes, leading to improved product quality and consistency.

To ensure optimal productivity and product quality, the Norfolk-based plant employs automatic control systems that monitor all the processes involved in the conversion of grain into malt. Keeping the malting process balanced requires a highly responsive control system and timely upgrades to the plant are regarded as essential by the company.

Increasing the speed at which process anomalies are detected and responded to has a significant impact on the overall process. With batch sizes measured in tons, this was the main reason why Crisp decided to replace six legacy GEM80 PLCs with new high-performance Mitsubishi Electric Q Series systems.

The six Q-series PLCs were installed in specific locations around the factory, where the existing devices had been located. Technically this encompassed two plants at Ryburgh malthouse. All the PLCs were then connected via CC-Link IE, open Ethernet network with 1 Gigabit bandwidth, using fibreoptic cables (see picture).

Distillery lift trucks get ‘vapour aware’ with Pyroban Chivas Brothers has introduced new explosion proof lift trucks to its whisky distillery in Tormore, nestled on the edge of the Cairngorms National Park in Scotland. The new Hyster® lift trucks have been converted by Pyroban® to make drivers aware of flammable whisky vapours and shut down the equipment automatically if necessary.

“Our number one goal is safety,” says Sandy Taylor, Warehouse Manager from Chivas Brothers. “This architecturally remarkable site at Tormore is both a distillery and storage facility, and due to the high volume of ethanol from the whisky maturation process, it is a COMAH* operation with Zone 2** hazardous areas.”

Casks from Chivas Brothers distilleries, are stored at the site to mature over many years. “Lift trucks are central to the handling operation in our maturation warehouses, but they need to be

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specially protected to eliminate the risk of ignition in case a flammable atmosphere forms,” he says.

Pyroban protection on the lift trucks is central to Tormore’s safety management process which incorporates gas detection to alert drivers to the presence of a flammable atmosphere.

The new Hyster® E3.5XN electric lift trucks feature Pyroban’s system6000™ which continuously monitors the direct environment around the trucks using infrared gas detection technology targeting ethanol.

Rob Vesty from Pyroban explains: “When a mixture of potentially flammable vapour in the air is detected it initially gives an audible and visual warning to the driver but if the vapour and air mix approaches potentially explosive levels the system shuts down the protected equipment automatically.”

Gas detection is combined with various other explosion protection methods, such as restricted breathing enclosures and

In this way, Crisp could benefit from real-time communications between the different manufacturing areas and upwards to enterprise level software systems.

Looking forward, the maltsters now have a control system that is user-friendly and easy to adjust. They are free to modify and fine-tune the functionalities and process parameters that govern different aspects of the malt as required. In this way, the malthouse has access to stateof-the-art tools that can be used to improve and refine the quality of its products.

For further information: gb3a.mitsubishielectric.com

surface temperature cooling to ensure the engine, motors, brakes, electrics and other components remain below the auto-ignition temperatures of flammable materials. In this case T3 (200degC) temperature limitation for ethanol.

The explosion proof attachments clamp the casks for stacking in the warehouse, but it is also used to rotate them at different intervals during the maturation period. Stainless steel forks are also used for palletised work when required.

Supplied by Briggs Equipment the Hyster® trucks have been in operation for nearly a year. “They have worked extremely well,” says Sandy. “If there are any issues the local Briggs service engineer gives excellent support and is fully trained on the Pyroban safety systems.”

For further information: www.pyroban.com

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New MD for NINKASI Rentals & Finance The team at NINKASI Rentals & Finance has just got bigger with the addition of James Lewis, previously at ECasks. James (pictured) joins the team in the role of Managing Director as the company continues to grow its unique FV Rental product.

James says, “I am thrilled to be joining NINKASI during this period of exciting growth and become part of its continued success. I am most looking forward to working alongside such a driven and dedicated team to continue to provide excellent service to the brewing community, as well as developing new product offerings.”

That’s the question posed by Enterprise Tondelli, suppliers of beer canning lines for micro breweries and larger brewers.

NINKASI Rentals & Finance is continuing to grow with more tanks being rented out than ever before. Peter Godwin advises, “Our FV hire concept is proving so popular that we have struggled to get time to develop all the other ideas we have. James joining us is a positive start to what we expect to be an exciting next 12 months.”

For further information: www.ninkasirentals.co.uk

New high-tech GAI bottling line for The Kernel Brewery Installation of a new 3031FE BIER 3,000 bottle per hour GAI counter pressure filling line has recently been completed at The Kernel Brewery in Bermondsey, London.

The Kernel Brewery selected Italian company GAI and its UK agents BevTech to supply and install its high-tech new line. Working closely with Gordon McKenzie and the team at The Kernel, David Cowderoy, BevTech Managing Director, was able to fulfil the brewery’s criteria: “We needed to supply a line that would maximise productivity within the brewery’s limited space, while providing the highest quality packaging solution for their products,” he commented.

The 3031FE BIER uses double pre-evacuation prior to bottling, to ensure the lowest possible oxygen pick up, for increased quality and shelf-life.

Two filling valve options can be used to adjust the filling speed and reduce foam break out during bottling, to increase precision and minimise losses.

Adjustable and easy to use automated cleaning programmes make end of day cleaning quick and hassle free,

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Is it time to can your beer in-house?

particularly attractive to those wishing to bottle many different beer styles throughout the week.

The user-friendly touch screen controls enable the operator to tailor filling programmes for each beer and bottle style, while WiFi connection to GAI engineers in Italy means that settings can be adjusted remotely, and advice given to help resolve issues that may arise during filling.

Gordon McKenzie “We chose to go with GAI because of the build quality, the technical support and how much of the machine is manufactured in house. The flexibility in allowing us to build a nitrogen doser into the machine was another major factor as we can't use normal jetting equipment to inert the head space.”

Running at speeds of 1,000 to 3,000 bottles per hour the 3031FE BIER will be flexible enough to cope with the demands of a growing micro-brewery.

For further information: www.bevtech.co.uk

The company’s beer canning lines can be tailored to suit your requirements with the following typical outputs:• 1,500 cans per hour • 3,000 cans per hour • Higher speed lines are available up to 80,000bph Enterprise Tondelli has announced that one of its specialist manufacturers in Italy has recently launched an affordable rotary Can Filler/Seamer for beer, with 5 already on order for the UK market!

The advantage of a rotary machine is that the can is purged with CO2 and filled with beer under counterpressure whilst sealed on the machine carousel. This gives very low oxygen pickup and controlled fobbing even when filling carbonated beers. The machine is an evolution of their very successful field-proven beer bottle fillers.

Another important feature is that the Can Seamer head is mechanically controlled with a cam and inverter controlled motor. The very compact unit can also include Depalletising table, Can Rinser, Can Labeller and Packing Table for a complete, off-the-shelf solution.

With an active planning department the company is able to quickly supply a CAD generated layout showing the line configured in your building.

For further information: www.enterprisetondelli.co.uk

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SHOWCASE Equipment

Take your brewing education seriously Says Chris Horne, director of Brew-School

Over the last 20 years the UK has thankfully rediscovered its love for craft beer and brewing.

This has led to an absolute explosion in the numbers of microbreweries from a handful to well over 2,200; a figure that has doubled in just 5 years. Fantastic for all of us who love a well crafted beer!

Unfortunately, brewing education has not always kept pace with these seismic changes. The new brewing apprenticeship schemes, turbo charged by a government sponsored apprenticeship levy, is now being heralded as the answer to the UK’s brewing skills gap, but is it?

What do I mean by the brewing skills gap? In the UK the brewing industry was dominated until recently by a small number of large breweries.

These breweries took on staff who had passed through the traditional university education or trained them up using professional qualifications such as the Institute of Brewing and Distilling. Over the last few years the UK brewing industry has seen an explosion of microbreweries, often set up by enthusiastic home brewers who have ‘side stepped’ the traditional route into the brewing industry. This has brought into the industry a level of passion and experimentation that has transformed the whole brewing ecosystem for the good. At the same time It has also meant that the base scientific and technical knowledge of brewing in many microbreweries can

sometimes be patchy. Don’t get me wrong; in some it’s excellent; whilst in others almost non existent. This all impacts when it comes to overcoming problems in the brew house and also ensuring the consistency of the beer. Inconsistent beer quality is a long-term problem for all those who are keen to see the UK craft beer and microbrewery sector grow, mature and prosper.

There is now an increasing array of new brewing apprenticeships ranging from 12-18 months in duration. The aim of these new apprenticeships schemes is to provide a level of on the job training and education. Apprenticeship schemes in general have not proved to be the out-and-out success that was hoped for when they were introduced in 2011 and numbers of entrants keep on falling.

The nature of apprenticeship schemes means that much of the education can be generic, non brewing specific and without any or enough contact tuition the quality may be at the very least questionable.

The nature of each apprenticeship scheme means that there is not one overarching brewing apprenticeship standard. Each apprenticeship is specific to the training organisation and this in my view limits their ability to function as a brewing qualification, whilst I’m sure for some it can provide a useful entry in to the industry. It’s long term value for the recipients has yet to be proved.

At the opposite end of the training spectrum, in my opinion, long drawn out degree-based university courses are not what the industry needs. For most brewers and microbrewery businesses time and financial constraints mean that this is impractical; also for most; a university level education may be overly academic and expensive. A 50 grand debt hangover to learn what for many is the very practical as well as technical art of brewing seems excessive...Equally, brewing apprenticeships without a definable qualification, whilst being a welcome addition, may not be the panacea to brewing education that they first suggested.

Personally, I remain convinced that a short intensive course pitched at the equivalent of an A-Level, which covers the science of brewing in a practical, unstuffy way but with a hurdle-based examination and a recognisable qualification at the end, is what the brewing industry needs.

I’m envisaging a General Certificate in Brewing (GCB) PLUS or PLUS PLUS. I believe an enhanced GCB or equivalent would provide a base level of scientific understanding for brewers to allow them to upskill and achieve what they want and brew great beer consistently whilst helping to continuing to propel a growing brewing sector forward.

For further information: www.brew-school.com

Chris Horne

Chris Horne is a Director of Brew-School in Bakewell which seeks to inspire through a range of courses for brewers, distillers and craft drinks enthusiasts worldwide.

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NEWS Industry

Brewing conference reveals hosts and line up Low alcohol brewing, mixed fermentation and the latest in raw materials research and trends, will be the main topics at the national trade show and conference for the business of brewing held in Scotland in September.

The third annual Beer Matters conference attracts all major Scottish breweries and is the largest brewing business event in the north of the UK.

Leader of the German independent premium brewery, Bitburger, Jan Niewodniczanski (pictured), will deliver the keynote address in the morning of the conference and unveil his experiences as one of the most successful zero alcohol breweries in the world.

The programme will be hosted by Jaega Wise, the BBC Presenter and Head Brewer of London’s Wild Card Brewery.

With a new focus on technical sessions to help promote the learning and development of Scotland’s world class brewers, Jaega commented; “I was very impressed by last year’s conference and so I’m really excited to return to Edinburgh and talk about some of the latest global research, trends and techniques affecting brewing businesses. Anyone running a brewery, developing products and managing quality will undoubtedly benefit.”

Also included in the line-up is Dr Tom Shellhammer from Oregon State University in the US, one of the world’s leading authorities on hops and who will present his latest research findings as part of his first visit to Scotland. He will be joined by Professor Sir Geoff Palmer OBE and Robert Percival from

Lallemand. Shane McCarthy from Ireland Craft Beers who will also share his experiences as the founder of the world’s first Blockchain beer. He will be joined in delivering one of the two business focussed sessions, by David Elliott of Kantar’s Worldpanel who will present the latest trends and research into the changes demands of consumers in the beer market worldwide.

The conference is staged alongside a busy trade show featuring a range of brewing related businesses.

Beer Matters takes place on Thursday, 19 September 2019 at the Edinburgh Corn Exchange, New Market Road, Edinburgh. The event takes place on the same day as the 4th annual Scottish Beer Awards, sponsored by ALDI. A limited number of trade show stands remain available. Exhibitors wishing to reserve a trade show stand can book here or call the Beer Matters team on 0131 337 6232.

Recent UK poll reveals spirits sales still growing Spirits producers across the UK are gearing up to dramatically increase production over the next 12 months amid signs that the boom in UK spirits is set to continue, according to research conducted by a newly-launched campaigning alliance.

◦ 60 per cent of producers plan to hire additional staff

The findings, which will provide cheer for Mr Hammond’s successor as they look to build on the success that has seen the number of distilleries in the UK double in the last five years, include: ◦ news that 84 per cent of distillers plan to increase production over the next 12 months ◦ nearly a third of producers are planning to more than double their production over the next five years ◦ 70 per cent expect to increase exports in the next 12 months

A spokesperson for the UK Spirits Alliance said: “This survey of spirits producers across the UK makes it clear the Chancellor’s decision to freeze spirits duty in 2018 provided a boost for our industry, sparking growth that will deliver more money than expected for the Treasury. But distillers large and small fear that an increase this year would undo this good work, potentially putting a great British success story at risk.

A poll by Survation for the newlyestablished UK Spirits Alliance has found that 65 per cent of the nation’s distillers report increased sales of spirits since chancellor Philip Hammond froze duty in the 2018 Budget.

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However, the industry also used the survey to send a warning to the Government that any increase in excise duty on spirits in this year’s Budget would have a chilling effect on growth. One third of respondents warned that they could be forced to delay or cancel plans to increase production, expressing fears that increased duty could put the brakes on the industry. More than a quarter of respondents fear they would be forced to decrease the number of staff they employ.

“The UK Spirits Alliance has been formed to speak with one voice when it sends a

simple message from the spirits industry to the new Prime Minister – back growth, back jobs, back a UK success story.

Support spirits by freezing duty for the length of this parliament, while reforming it to give the industry the security and confidence it needs.”

The UK Spirits Alliance has been launched in response to the boom in our iconic national drinks - including whisky and gin - with new craft distilleries opening in every part of the UK, innovative new products responding to changing consumer demands, and a wider spirits ecosystem that supports premium mixers and the pubs, bars and restaurants at the heart of communities across the country.

The new coalition – which brings together giants of the industry with many of the smaller and newer distilleries from across the country - is today writing to distilleries, producers, politicians and businesses inviting them to join the campaign.

For further information: spiritsuk.co.uk

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NEWS Business Services

Trademarks - it’s good to talk Negotiating is one of the first – and most important – steps that should be taken to resolve a trademark dispute. Sanjay Raphael, Chartered Trademark Attorney at Stephens Scown, explains how this approach helped one of his brewery clients Our client, US brewery Clipper City Brewing Co. (CCBC), wanted to expand into the UK and EU markets. To do so, it sought to file a UK and EU trade mark application for the sign “Loose Cannon” for one of its beers.

After we filed the applications on our client’s behalf, we were contacted by Loose Cannon Brewing Co, setting out concerns about CCBC’s trade mark applications and issuing proceedings.

Both parties agreed to negotiate a settlement between themselves and we provided CCBC with support, including advice on what they should do to keep

the discussions privileged in the event negotiations failed.

After the terms of the settlement were agreed, we helped to negotiate the contract and ensured that the terms of settlement were not detrimental to our client.

The fact that both parties in this situation were willing to talk and find a way to resolve the dispute was crucial. The outcome was that our client achieved what they set out to do, which was to sell its products in the UK and EU without recourse to legal proceedings.

If you find yourself on either side of a similar dispute, here are some tips that may help you: • Seek advice from a specialist Trademark Attorney or solicitor as early as possible; • Be clear about what you want to achieve;

Sanjay Raphael is a Chartered Trademark Attorney in the intellectual property and IT team at Stephens Scown. The team is one of the largest specialist teams in the country and has particular expertise in advising food and drink clients.

• Consider the things that you may be willing to compromise on; • Be prepared to spend time to reach a conclusion. It will almost always be more cost effective to negotiate than to litigate.

When does a taproom become a pub?

With more and more microbreweries opening taprooms to showcase their fantastic beers and benefit from another revenue stream, the question of when does that taproom become a pub, is becoming more and more prevalent.

For a brewery’s insurances this is an important question, as many microbreweries will be on a specialist insurance product, which will provide cover for a taproom, but however would not cover a pub. The primary reason for this is because pubs are notorious for high volumes of Public Liability claims, which stem from slips, trips and falls and unsurprisingly the more people drink the more likely someone is to slip, trip or fall. Therefore, from an insurance perspective the question isn’t really ‘when does a taproom become a pub?’, but ‘when does the likelihood of a slip, trip or fall become too high?’

Each insurer will take their own view on when the risk of a Public Liability claim becomes too high but will generally revolve around the three following points.

1. Do you serve any other alcohol than what’s brewed on site? In particular, a selection of wines or spirits?

Although not automatically making a taproom a pub, if you’re serving a wide selection of other drinks and especially ones which can have a quick impact on someone’s ability to see straight, your taproom is more likely to be viewed as a pub.

2. How late are you open to?

If you are regularly open past 8pm, once again you might be edging towards being a pub, due to the simple reason the later you’re open the more opportunity there is for someone to drink too much and consequently having or causing an accident.

3. Do you provide entertainment/use door men?

Having regular entertainment nights,

For further information: www.stephens-scown.co.uk

such as live music or requiring door men to control entry and exit, is almost a sure sign that you are running a pub rather than a taproom. This is because it will likely be a crowded event, with a significantly increased risk to someone getting injured.

So why does this matter?

It matters because if an accident does occur; broken wrist, leg, torn ligaments, and the above information hasn’t been disclosed to the insurer, they would be well within their rights to reject the claim.

Consequently, the business and even the owners could be held personally responsible for covering their own and the claimant’s legal fees, as well as any compensation awarded in a court of law.

With compensation figures increasing, the total sums could easily run into the hundreds of thousands, if not more for serious long-term injuries. Suddenly the business which you have spent so long building and crafting could be in jeopardy, all because three simple questions weren’t asked and consequently your business wasn’t appropriately insured.

For further information: ralph.oakes@towergate.co.uk

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Pressure Drop hops to the top with Esme Loans London-based independent brewers, Pressure Drop Brewery, has praised Esme Loans for its “quick and easy” borrowing which has transformed their ‘garden-shed’ brewery into a brand worth pursuing.

In 2012 three friends, Sam, Graham and Ben, traded in their day-to-day professions for their mutual passion of brewing.

Seven years down the line and the three have swapped small scale 50L brewing in their garden shed for mass industrial brewing under the name Pressure Drop Brewery. In early 2013 the company sold its first beer and took advantage of London’s new found taste for independent breweries; this quickly expanded into its first brew kit - a 5 barrel brewery in Hackney Central. In 2017, Pressure Drop Brewery moved to Tottenham Hale where it produced 8-10,000 litres of beer a week and crafted itself a successful reputation.

Russell Scanlan unveils new website Insurance specialist Russell Scanlan has announced that its brand-new company website is now live.

The desire to expand in 2018 and adhere to the demand in eco-friendly cans (over glass bottles) presented a financial hurdle which proved difficult to overcome. Pressure Drop Brewery turned to Esme Loans for a “quick and easy” way to fund the brewery’s canning machine - a decision which saved the company valuable time and money.

When borrowing, flexibility and early repayments presented themselves as major factors for the brewing company concerns which were averted by Esme’s accessible website, rapid response and pliable repayment options. At the core, Esme strives to relieve the pressure which often occurs when businesses seek to borrow money.

With a canning infrastructure in place and a realistic repayment plan, Pressure Drop Brewery continues to push the boundaries of brewing with its range of quality modern beer.

For further information: www.esmeloans.com

Russell Scanlan has gone from strength to strength over the last few years. As part of its continued growth and development, the company wanted a website which reflects the professional and fast-paced nature of the business, whilst communicating its core strengths and specialties.

Mike Dickinson, Russell Scanlan’s Sales and Marketing Director, explained: “We have an enviable business heritage having been established in Nottingham since 1881, but it is critical that we are receptive to change and move with the times. Our strong performance in recent years is down to our independent status and flexible structure, as it means we can move swiftly to exploit a gap in the market and develop new products and services to address it.

“We have an exceptionally loyal customer base which continues to grow with us. But we also need to make it as easy as possible for new clients to research us before approaching us to do business. As the first port of call for potential new clients, we needed the website to capture our offer as an innovative and cutting-edge firm, which is ahead of its game in the highly competitive commercial environment in which it operates.

“Our refreshed website promotes Russell Scanlan’s credentials, emphasising the firm’s traditional values and proven track record, as well as selling the skills and expertise of the people behind the brand. It captures our fresh and dynamic business approach, stamps our authority on the market, and affirms our reputation as a modern and professional company that’s one of the best in its field.”

For further information: www.russellscanlan.com

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THE VIEW THROUGH MY GLASS BOTTOM

The can among the piggins Julian Grocock

Oh no! – I hear you sigh – not another pretentious, too-clever-byhalf title.

Although it’s pretty much pointless if it has to be explained, I couldn’t resist it. ‘Piggin’ is defined online as a small cooper-crafted wooden tub, with one stave left long as a handle, but I’ve also heard it used, maybe colloquially, by at least one revered family brewery, to identify the tiniest of traditional casks, holding just two gallons – and now, of course, pretty much extinct.

And because I can still sense your eyes rolling at such obscure trivia, I suppose I’d better explain the context...

It was a ‘retro’ moment, but hardly one to stir fond memories, inspire dewy-eyed nostalgia, or send shivers of excited anticipation down the spine. I stared at the pumpclip, disbelief giving way to dismay and thence to downright despair, as just one memory, anything but fond – and distant, but not distant enough – began to rise in my gullet.

I could never forget the foul, rusty, metallic taste.

In the light of which, my response to the barman’s question probably seems quite ludicrous.

‘What can I get you?’ he asked.

I blurted out words I never thought I’d utter: ‘A pint of Watneys Party Seven, please.’

-----------I really believed, especially with the recent demise of Tetley’s that tastes like Tetley’s, that my last couple of articles had purged me of any lingering urge to comment on the dogged survival, or market-savvy resurrection – in name only – of historic brewers and their iconic brands. But this one really put the cat among the pigeons (see title).

You need to have attained a certain antiquity to remember first-hand this notorious beer, and similar multi-pint ‘party cans’. Ansells of Birmingham pioneered the idea in 1960 with their Caskette of seven pints – too early even for me. But I do recall big tins of Courage Jackpot, Ind Coope Double Diamond, Whitbread Jumbo, Younger’s Tartan, Mansfield Bitter, Davenports Drum Bitter, and Boddingtons Bodkan.

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It was a sales opportunity embraced by many, if not most, brewers – even one as small as the tiny Hoskins of Leicester – but there’s no doubt that Party Seven was the market leader.

I’ve read that the Watneys can contained a processed bitter called Star Light, which a 1971 Sunday Mirror investigation said was weak enough to have been sold legally during America’s Prohibition era.

However, this sort of bleak ‘Dark Ages’ beer history can be very upsetting – and I can now feel myself choking back the tears as well as the taste – so let’s get back to a much more upbeat present day…

-----------My pint was a 3.5% XPA, very light, crisp, lively and modern – so thankfully nothing like its dead (in every sense) namesake. After the initial shock, I appreciated the humour behind the revival of such a brand-name; and also, with a little follow-up research, the enterprising spirit behind the Watneys re-launch.

I was also amused to learn that one of their regular beers is called Starlight – one word, rather than the original two, and a 4% single hop pale ale, so with absolutely no desire to emulate its insipid predecessor.

These old names make no secret of the fact that they are not out to replicate old flavours. Similarly, the rebirth of Home Ales, in my own neck of the woods, has brought with it a range of contemporary ‘craft’ styles. Historic brands – like Robin Hood Pale Ale – have been given ‘a modern twist…not the old recipes...new beer crafted for today’s drinkers…’ (says the website).

Shipstone’s – Home Brewery’s great Nottingham rival – also lives again, but with a contrasting mission: to brew beers that are ‘hand crafted using the finest English ingredients… following traditional Shipstone’s recipes as found in the archives…’.

Mission accomplished, I agreed earlier this year, as I savoured a pint (or several) of Original Bitter, and really did succumb to a spinetingling moment of nostalgic memory.

-----------And now I am definitely closing the book on brand history, provenance, identity and authenticity, and looking ahead to the beer world as it might be, or might need to be, going forward.

Will I be toasting this future with Home’s Robin Hood or Shippo’s Original?

Or both?

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’.

BREWING & BEVERAGE INDUSTRIES BUSINESS • Autumn 2019

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The

Showcase

issue of

Bar & Cellar

WINTER

will be published by

1st December 2019

EDITORIAL DEADLINE : Friday 25th October

ADVERTISING ARTWORK: Friday 1st November

Features

l 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

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

PLUS our FOCUS feature on the UK CIDER scene.

For more detailed information on these features, visit brewingbusiness.co.uk/features-list/ BREWING & BEVERAGE INDUSTRIES BUSINESS â&#x20AC;˘ Autumn 2019

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Brewers/Distillers Benefits BFBi represents the supply chain into the beverage industry with Full Members ranging from barley and hop merchants through to process engineers, packaging, point of sale, etc.

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.

ASSOCIATE MEMBERSHIP COST: £230 + VAT per annum

For more information about member benefits, please contact info@bfbi.org.uk September White Peak Distillery Tour, Ambergate, Belper, 11th Derbyshire 12th

Midland Section Golf Day, Branston Golf Club, Burton - on - Trent

13th

Western Section Banquet, Grand Hotel, Bristol

17th

Wyke Farms Tour, Bruton, Somerset

October 8th

Eastern Section Badminton Tournament, Debenham Sports Club

10th

BFBi On Tour, Murphy & Son Ltd, Alpine Street, Nottingham

17th

Sheppy’s Cider Tour, Taunton, Somerset

17th

BFBi Strike & Dine, The Lanes, Bristol

23rd

Fundamentals of Keg Dispense, Micro Matic, Accrington, Lancashire

tba

Eastern Section Quiz Night

November 6th 8th

BFBi Breakfast Briefing, Lorien Engineering Solutions, Burton-on-Trent Midland Section Lunch, Birmingham

12th – 14th Brau Beviale, Nuremberg, Germany 26th December 6th

Eastern Section Indoor Football, Debenham Sports Club Eastern Section Festive Food & Drinks, Greene King Beer Café, Bury St Edmunds

19th

Eastern Section Festive Drinks

2020 January 6th

Northern Section Annual Lunch, Leeds

14th

Eastern Section Indoor Football

Brewing Food & Beverage Industry Suppliers’ Association 11 Side Strand • Pendeford Place • Pendeford Business Park • Wolverhampton WV9 5HD

Tel: +44 (0)1902 422303 • Fax: +44 (0)1902 795744• Email: info@bfbi.org.uk • Website: www.bfbi.org.uk OVER 100 YEARS SERVICE TO THE BREWING, FOOD & BEVERAGE INDUSTRY

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