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ISSN 2398-2489
The Products & Services Magazine for the UK Drinks Production Industry Winter 2019/20 Issue 15 December • January February
SHOWCASE
Bar & Cellar
Pages 11-24
SHOWCASE
Business Services
Pages 28-38
Plus all the latest products & services news from the UK drinks industry’s supply chain
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WELCOME TO
The Products & Services Magazine for the UK Drinks Production Industry ISSN 2398-2489
Winter 2019/20 Issue 15 December • January • February
Special features In This Issue...
Published by freerbutler limited PO Box 9666 • Nottingham NG10 9BY United Kingdom Tel: 0115 8 549 349 brewingbusiness.co.uk
SHOWCASES Bar & Cellar
Pages 11-24
Business Services FOCUS
Page 52-53
UK Cider
Pages 28-38
Cover Picture: Courtesy Premier Systems
l Updates on the UK Cider scene, featuring suppliers servicing that sector of the market
...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.
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
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
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BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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WORD FROM THE BFBi
Photo: Gerardo Jaconelli
So will it be a New Year resolution? Ruth Evans MBE
I can’t believe it is nearly the end of another year!! It is true what they say, the older you get, the faster time slips by.
To a large part, 2019 appears to have been a case of that immortal saying “plus ça change, plus c'est la même chose” aka, we started the year expecting to have Brexited and we are ending the year with the same expectation but no nearer knowing how or when.
It been a challenging year - on a general UK industry note, insolvencies in the past three months have jumped by 35%. The consensus is that, so far, we’ve lost perhaps 1.5-2% worth of growth and, with uncertainty taking an increasing toll on business confidence, construction; manufacturing; retail and ontrade are all suffering the impact of Brexit. Feedback from my membership would suggest that industry has been in a state of stasis – still is as I write this (will the flexstation of Brexit happen or will it not – you will know when this is read). Orders are on hold, investments are being curtailed, workforces depleted. I say that but I can see a decided upturn in business going to consultants hosting webinars on what could/should/may happen whenever Brexit does happen.
BFBi annual Trade Directory Now Out! The most authoritative directory of the UK food & drinks market available
The directory is free-of-charge to all drinks manufacturers and BFBi members For details of how to obtain a copy, please contact
admin@bfbi.org.uk
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Will 2020 be a continuation of the current picture, a worsening or an improvement? Nobody knows. There are hundreds of articles informing us of theoretical outcomes/responses to Brexit but they are just that – theory. Whether you are a proponent of the Tinkerbell Theory of Brexit or a hardened realist you need pragmatic and practical solutions/routes through the apparent inertia we find ourselves in.
An interesting fact (or not) - the Australian Psychological Society’s congress heard a study of 261 senior professionals in the US, which found 21% had clinically significant levels of psychopathic traits compared to one in 100 in the general population. I am not implying that our Government follows the same traits. Just saying…. This is not intended to be a negative piece, although I am sure you can read my sheer frustration with the powers that be that appear to have little to no regard of the impact of their actions on a day to day basis. It is recognition that we are in a bit of a fix but, working together as an industry, we can address this in the best way possible. Hope was handed to me in a strange format this week. I was given the transcript from an article in The Times,
28th September 1908 where our industry told Government enough was enough. •50 commissioned trains brought 70,000 brewers and traders from the UK into London •20 platforms around London commandeered to rally industry •250,000 people in 7 processions marched from London Stations into Hyde Park So, what do we know? What we do know is that, if we communicate our issues, challenges and work together to counter whatever fate Government gives us we will be better placed to go forward.
When I next write it will be 2020. May we live in interesting times? May we, at least, know our Brexit fate by then.
Ruth Evans MBE, BFBi C.E.O.
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 66 FOR MORE INFO
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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CALLED TO THE BAR
Imperial Stout
Adrian Tierney-Jones I was in that most hallowed of brewing halls, where the Burton Union system of Marston’s works its whisper of magic. Standing on a gantry, I watched the ever so slow and stately drip-drip-drip of fermenting beer, which was emerging from massive oak barrels to pass through elegantly curved swan-necks into a vast rectangular stainless steel trough. All around I was surrounded by similar constructions undergoing similarly sibilant activities.
On the day I visited, as is the case most days, it was Pedigree that was undergoing fermentation, but earlier on in that morning, I had tasted an imperial stout, which also happened to be the first that had ever gone through the Burton Union system, which as head brewer Patrick McGinty explained, ‘We know that we get the best flavours out of the union system and know that time in oak barrels will help’. As we talked, we also tasted this 7.4% imperial stout, that had been brewed under the branding of Horninglow Street, Marston’s collection of specialist brews originally developed on their small DE14 brew kit. The beer was vinous, potent, smooth, tarry, mellow, coffee sweet and dry in the finish, a beast of a beer that has led me to think more deeply about imperial stout, especially as it is ideal for now as the days have got shorter and the air cooler. Imperial stout: the phrase has a gravitas to it, a sober sound, patriotic even, God Save the Queen. And once the be-whiskered Victorian gentleman with the deep voice has beseeched God to care for the monarch, he sits in his favourite armchair and looks longingly at a stemmed glass of a dark-hued imperial stout, with its creamy collar of foam and the promise of rich roasty flavours. Even though it is one of the on-trend beers of the moment, with craft breweries all around the world making various versions of the style (many of
which go under the name of ‘pastry stout’, which never fails to raise a smile as it reminds me of a rubbish comedian from my youth called Mr Pastry), its name still rings with the echoes of the 19th century, to which it indeed belongs. However, like a lot of beers that have been around for several centuries (hello porter, hello IPA), murkiness obscures its origins.
Could it have been the descendant of strong dark beers exported to the Russian Empire towards the end of the 18th century, when Catherine the Great was reputed to enjoy them? In his book Amber Gold & Black, Martyn Cornell quotes a 1796 diary entry from artist Joseph Farington: ‘I drank some Porter Mr Lindoe had from Thrale’s Brewhouse. He said it was specially brewed for the Empress of Russia and would keep seven years.’ Presumably, the strength of this beer helped with the keeping quality so maybe we are looking at a proto-imperial stout, which was yet to find its place in the world. Then there’s the imperial tag. Given that Great Britain was busy creating a global empire, could imperial have been seen by patriotic brewers as an apt description to describe their strongest stouts? Or maybe there is a simpler story with imperial being another word to describe something strong? After all, imperial units were defined in the British Weights and Measures Act of 1824.
However, speculation aside, what we do know about those long ago days is that these were beers with a high percentage of coloured malts (notably brown malt) in the grist and also highly hopped. ‘Stout’, by the way, was the word of the time that described strong porters and presumably moving on up to imperial seemed a logical step. Throughout the Victorian era, imperial stouts were a common part of many a brewery’s portfolio, strong and expensive sipping beers, and along with barley wine John Barleycorn’s answer to wine, perhaps. They were also beers whose health benefits members of the medical profession in the years before the Great War
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regularly enthused about in the pages of The Lancet.
However, if we move on right to the current day, the imperial stout remains a strong fixture with many a brewery, but (and you knew that there was going to be a but didn’t you), just like the meaning of an IPA has been stretched and stretched until it covers a multitude of beers (or sins, depending on your POV), so has imperial stout gone down that route. For some breweries it’s not enough for an imperial stout to be about potency and a delicious assemblage of roastiness, dark malt and richness as I once discovered on a visit to a Mikkeller bar in Copenhagen a couple of years ago.
That evening, I really, really fancied an imperial stout, and the chalk-board showed that there were three on tap, but here’s the rub — one had all manner of cake mix in, another was brewed with a sahti yeast and the final one full of fruit. I had the one with cake mix, a 10.5% collaboration between Evil Twin and Westbrook Brewing from South Carolina, called Imperial Mexican Biscotti Cake Break. It was rather delicious if a bit sweet, but even as I sipped it, I really, really hankered for an imperial stout, an urge that I recognised on that morning in Burton when I studied and sampled and surveyed the flavoured landscape of Marston’s No. 2 Horninglow Imperial Stout. God save the Burton Union.
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
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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LETTER FROM NORTH AMERICA
Taverns vs. Taprooms: A Battle Brews! Stephen Beaumont
In early October arrived news of the development of a Victory Brewing outpost in downtown Philadelphia. The planned 14,000 square foot facility, which will feature a brewery, kitchen and taproom, will be built on Benjamin Franklin Parkway in the city’s Logan Square neighbourhood and is expected to open in late 2020.
Reaction from the Downington, Pennsylvania-based brewery’s fans was swift and broadly enthusiastic. And from the city’s publicans, well, much less so. Responding to a post I made on Facebook, prominent craft beer bar owners Chris Black, Fergus Carey and Michal Roper, respectively of Denver’s Falling Rock, Philadelphia’s Fergie’s Pub and Chicago’s Hopleaf, waded into the comments with varying degrees of criticism.
Observed Black, “Bar and restaurant owners aren’t going to carry (a brewery’s) beer if (the brewery) opens a satellite taproom nearby; it’s just that simple.” Added Roper, “That this has become an issue is not due to an evil plot by breweries to destroy taverns (but) due to the finite and not growing customer base for beer.” Much more concise in his comments, Carey stated simply, “More breweries in the bar business. Bullshit!”
While the Victory issue is but one instance of the animosity between bar owners and breweries with taprooms, it is by no means an isolated one. In fact, it demonstrates a relationship that’s been showing signs of strain since at least 2016. While I had been hearing rumblings of discontent since then, if not earlier, it was while presenting at a beverage hospitality conference in San Diego in very early 2017 that I encountered the first significant wave of bar owner complaints. “How can I compete on price with a production facility?,” questioned one frustrated multi-unit
bar manager, while another complained of being “surrounded” by brewery taprooms all experiencing their moment in the hipster sun. Other operators voiced similar concerns.
Since then, of course, the situation has only grown more critical, with new breweries opening across North America at a rapacious rate – some 7,500 now in the United States, with another thousand in Canada and several hundred in the far less mature Mexican market – and existing breweries, including those owned by major multinational brewing companies, opening new taprooms. Coupled with the declining growth of craft beer, this proliferation has bar owners justly worried. On the flip side, it could also be true that the popularity of taprooms is beginning to wane. For although die-hard beer enthusiasts hail the reliability of the beers and cleanliness of the draught lines and glassware at taprooms, for those less adamant about their beer service, the sameness of such places might be growing a bit tiresome.
The ambiance of most brewery taprooms will be familiar to anyone who has frequented more than a couple of them: industrial chic décor; plenty of exposed building materials; cool and drafty confines; Ikea barstools; brewery merch or assorted beer-related bric-a-brac hanging from the walls. Functional, yes, but not necessarily comfortable or atmospheric.
So while the craft beer faithful will no doubt continue to patronize taprooms, I wonder how long it might be before the novelty wears off for casual beer drinkers and they retreat en masse to bars, taverns and pubs. At which point brewery owners are going to need to figure out a way to replace their lost beer sales, presumably through bars the owners of which might not be quite so welcoming. There are, of course, mitigating factors
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to be figured into all of this. First, some brewery operators have already anticipated the pushback from bar owners and planned accordingly, sometimes severely limiting their hours or offerings, or opening in areas not already well-serviced by bars, or providing neighbouring bars with special, exclusive releases.
Secondly, while the Hopleaf’s Roper is correct that overall beer consumption is stagnant or declining, and even craft beer growth is dropping off, the downtown population of many cities is growing at a healthy clip. Meaning that even if individual beer consumption is down, a growing population density means that the city-specific beer sales could still be on the rise. And finally, a degree, if not a great deal of the trendiness of taprooms is based upon the ‘special release’ culture of the moment, which has drinkers constantly chasing what is new and different. If that trend begins to wane, as some have predicted, then a drop off in the popularity of the taproom would seem sure to follow. However it all plays out, one thing is certain: So long as the status quo is upheld, relations between bar owners and breweries with taprooms are sure to grow more fraught and acrimonious.
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
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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SHOWCASE Bar & Cellar
We asked companies supplying the following products and services to let us know something about themselves.... l Drinks fonts, taps, beer engines, pump clips & lens, and also bar runners, anything on the bar! l Back-bar equipment and services l Promotional branded glassware for the retail market l Cellar equipment and services, including stillaging and cooling
Inncellar’s new keg racking system
InnCellar Equipment Ltd is a leading supplier of cask/keg beer products including cooling (Jackets©, saddles, probes, ice blankets), and stillage (tilts, beer festival and cellar racking) that have all been developed with the utmost attention to price, quality, and efficiency.
Introducing our new Keg Racking©. Designed for small cellar spaces, enabling you to double your stock of 30L
or 50L kegs. Also, the racking can be put face-to-face giving you a twice the depth stock area, and all InnCellar Equipment keg racks can be assembled side-by-side allowing you to lengthen the rack in order to use all available cellar space. All our products can be complimented by a fully stocked range of ancillary fittings and materials, helping you to achieve the ‘Perfect Pint’. If you are looking for that personal touch, backed up by experience, why not
call us, when looking for your next quotation.
For further information: www.inncellar.co.uk
Success of tracking tech prompts plan to extend use
Innovative tagging technology that enables brewers to keep track of casks and kegs can now be extended to bar and cellar equipment.
The digital system, which improves efficiency and reduces the capital cost of container management, has been in strong demand since its launch in 2018, and developer iSpaniel is confident it can deliver similar benefits for other assets, including coolers, safety equipment and even hand pumps, installed at owneroccupied premises. Bill Webb, CEO of the Worcestershirebased company, said: “Our tracking technology is proving to be a real gamechanger for the industry. It’s a unique solution that helps companies of all sizes to manage their containers more efficiently than ever before and it’s been shown to deliver results. But in talking to brewers throughout the UK, we’ve realised there’s a significant demand to track other assets too, including primary and secondary dispense infrastructure.” The Near-Filed Communication (NFC) tags used on casks and kegs act as a modern-day replacement for labels and barcodes – delivering full visibility on location and fill status via a mobile app. A robust battery-free chip provides information on each stage of a container’s lifecycle, creating an entirely paperless operation that removes the potential for delayed returns, improves efficiency and can reduce turnaround times by 20 per cent or more.
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So what are the benefits of tracking assets that, generally, remain on site? Bill explained: “Most breweries install their own equipment in pubs and that can range from remote coolers and dispense systems through to gas regulators, heat dumps and hand pumps. These are capital assets that can be worth quite a lot of money and, as labels can be damaged or removed and are rarely up to date, it can be difficult to keep track of where they are, when they were last serviced or when the last PAT Test was carried out.
“A primary brewer, for example, won’t necessarily know what’s happening to primary infrastructure. If it has broken down, did it go into a third party maintenance system or back to the manufacturer? The tags would help them to manage their capital purchasing programme and also audit their outsourcing function by providing insight into any work service engineers have carried out and when.
“There could also be compliance issues that the brewer is unaware of because they’re actually a little blind about what’s happening to their equipment in environments they don’t really understand.”
The ability to track equipment digitally would have significant benefits for smaller companies too, according to Nick Davis, of Hobsons Brewery. His Shropshire operation was among the first to use the tags to improve container management. Nick said: “The technology has made a
massive difference to us already, so extending its use to bar and cellar equipment seems like a natural step. “Secondary infrastructure can represent a significant investment for smaller businesses. Items such as hand pumps, for example, are not easily identifiable if the branded pump clips have been removed, so it’s crucial to keep tabs on where this stuff is and whether it has been refurbished or removed for any reason. If we could do that digitally and remotely, it would give us real-time visibility of our assets and ensure nothing was ever lost.”
Data provided by the electronic tags will provide that level of information digitally – and ensure it was always up to date. Bill added: “The tracking system delivers real-time insight that improves process control and extending it to other areas of asset management will drive further significant benefits. It will help brewers of any size keep track of all of their equipment, manage service intervals and take complete ownership of safety compliance. A cost-effective solution that closes the loop and ensures grey areas that exist at the moment become black and white.”
For further information: enquiries@ispaniel.com
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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Cask and Keg Repair & Refurbishment Specialists
l A Genuine Alternative to Cask and Keg Replacement l Repairs to casks and kegs of all sizes l We can supply refurbished casks too l Fast On-Site Turnaround l Competitive Rates l Over 60 years of Industry Experience Please contact us for details of our other onsite services.
Head Office: 01283 740807 • Mob: 07952 152 099 Email: repairs@dhmbreweryservices.co.uk • Contact: Jason Miller
Web: www.dhmbreweryservices.co.uk • Twitter: @DHMBreweryServ
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SHOWCASE Bar & Cellar
Plastic pint cups have arrived!
UB Plastics is delighted to announce the arrival of the new ‘in mould labelled plastic reusable pint cup’. We believe that the quality of our pint cup is unrivalled and they are all manufactured in our facility in Burton on Trent, where we can offer up to 6-colour branding.
Our cups are an excellent advertising tool for any festivals or events that require plastic glassware.
We are partnering major brewing companies as their official cup partner, offering logistical and washing services to accompany the main manufacturing.
All washing is also carried out at or facility in Burton on Trent. We also offer a bottom-fill option (pictured right) through our partners Base-Flow Ltd, whose ‘base flow bottom fill’ offers high-speed dispense with absolutely zero waste.
For further information: www.ubplastics.co.uk stevebrown@ubplastics.co.uk
Three reasons why your pints aren’t perfect
Jeff Singer from Beer Piper looks at how dirty beer lines, inferior cleaning products and serving beer at the wrong temperature can leave a bad taste in the mouth. According to a recent article by Cask Marque, 50% of drinkers leave a pub if they’re served poor quality beer, and of those 60% either never go back, or go less often - something that needs to be tackled as a matter of urgency if we want to preserve Britain’s pub trade.
“Beer quality is impacted by three main factors” says Jeff Singer, Commercial Manager for leading UK beer line cleaning firm, Beer Piper. “Landlords, managers and craft beer bar owners are taught many things about looking after their beer, but can sometimes cut corners when it comes to cellar management and cleaning, or they serve beer at the wrong temperature which has a huge impact upon beer quality.”
1. Dirty beer lines “We have seen some horror stories over the years, where pub owners are confused about their bad tasting or cloudy cask ales - only to find out that their lines are clogged up with yeast build ups, resulting in poor quality pints for punters and disaster for their sales figures.
“We have pulled things out of beer lines that look like dead squids - certainly not what British Beer lovers want when opting for a pint of their favourite drop.” 2. Opting for poor quality cleaning products
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“Another error is using poor quality, cheap cleaning products in the cellar, bar and beer lines,” continues Jeff. “What many landlords and managers do not know is, cheaper or inferior quality products can contain large amounts of harsh chemicals that actually damage the equipment - as well as the environment. Opting for cheap line cleaners and cleaning products can also be a false economy. Landlords and staff members end up using more to get the correct dilution and even then, they do not do a sufficient job compared to high quality products.” Beer Piper always recommends using quality products, such as Chemisphere’s Purple Pipeline Auto range, with its advanced systems. The products use environmentally friendly chemicals to soak, pulse and clean lines and other cellar equipment.
3. Serving warm beer According to beer quality experts, Cask Marque, cask beer should be served at cellar temperature, which is between 11-13C, but its latest research shows that 25% of pubs were selling beer at a higher temperature. Getting this right can have a big impact upon customer satisfaction, and testing the beer temperature a few times a week will help landlords and managers to serve their best pints and keep punters happy.
Jeff continues: “We are on a mission to clean up Britain’s beer lines and save our nation’s beer. We are sure that, if the industry works together to preserve the quality of our beer, we can revive the pub scene in all its guises, and keep drinkers coming back for more.” The firm is so sure that using its systems and products will improve beer quality, as well as saving money and waste, they even offer new customers a 21-day free trial to test out the equipment for themselves. Jeff adds: “Using Beer Piper systems will cut costs, save beer and use less chemicals and water. And, most importantly for your customers, you will serve a consistently top quality pint and preserve the taste and passion that you have no doubt persevered to produce.” Beer Piper works with over 800 pubs, breweries and chains.
For further information: www.facebook.com/beerpiperuk
BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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SHOWCASE Bar & Cellar
Maintaining a clean and hygienic environment is essential part of job for pub and bar managers Most operators will have systems in place to ensure daily cleaning of vital equipment and this extends to the post mix drinks dispense units which, if cleaned regularly, will help guarantee the quality of the beverages and extend the lifespan of the kit too. “After dispensing any number of syrups, juices and cordials the post mix gun can become blocked with a build-up of residue which can have a negative impact on the taste of the drink and affect the performance of the equipment,” said Mark Taylor, managing director, Abbeychart, the liquid dispense experts. “Regular maintenance is a must to maintain standards and help ensure a positive customer experience.” In addition to the daily after-hours cleaning which should include a sanitizing of all key parts including the bar gun nozzle, handle, hose and drip tray, Abbeychart offers a specialist service for operators looking for a more intensive deep clean and refurbishment.
Abbeychart specialises in Wunder-Bar and Schroeder equipment, (although it can accommodate all brands of bar guns) and the service is undertaken by a specialist team at the company’s purposebuilt, fully kitted, in-house workshop facilities in Swindon.
The Abbeychart bar gun refurbishment service is very comprehensive and includes a complete strip down, deep cleaning and sanitizing of all parts. All seals, plastics and tails are replaced with new components and the units are rebuilt to the customer’s specification. “We test the refurbished bar guns over and above factory standard before they are dispatched back to the customer with an impressive 12 month warranty,” said Mark Taylor.
“Most people would be quite surprised at the amount of unsightly residue and
l Horizontal Merchandising – creating eye catching product presentation and messaging at eye level gives prominence to the most profitable items. l Cross Merchandising – presenting complementary products from different categories adjacent to each other encourages cross selling.
l Vertical Merchandising – grouping your merchandise in vertical columns or displays at the back of the bar helps encourage customers to buy more.
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“With the Christmas party season looming, now might be the perfect time to consider a refresh so equipment is in top condition for the busy sales period ahead.”
For further information: www.abbeychart.co.uk
Bar and Tap Room Tips from Myles Pinfold
The art of merchandising can be a make or break factor for high street retailers and it should be no different for the on-trade. So, why do so many bars and pubs ignore basic merchandising principles?…
grime that accumulates on the bar guns, particularly with heavy use over the summer, and this harbours germs and undoubtedly has a detrimental effect on the taste of drinks.
l Block Merchandising – repeat presentation of the same brand creates more impact at the point-ofpurchase and catches the eye, think supermarket beer, wine and spirit aisles.
Blackboards are also great messaging tools, however, listing your drinks offer on the likes of a blackboard is a bit like white labelling them. The drinks owners invest heavily in their brands to create emotion and engagement, why not let them help you do the selling in your bar?
Moreover, the bar is a place of theatre and the hub of any pub. Diageo has recognised this for decades – the serving of a pint of Guinness is pure theatre, the wait, the anticipation, the aesthetics. Pouring the perfect pint is an art. Why is it that coffee has its baristas, cocktails have their mixologists and beer…has bar staff? You could at least call them the ‘beer team’ or ‘crew’. Don’t forget the glassware too, presentation is everything. Going beyond branded glassware and also having the right glass for each style of beer will give the beers added status. We tend to take the British pub for granted, but it’s a totally unique institution and the envy of the rest of the world.
For further information: wpa-pinfold.co.uk
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SHOWCASE Bar & Cellar
Let your brand take ownership at the bar Revolutionising hand pulls was the brief given to the creative team at Willis Publicity to design premium quality handpulls that would be available for low cost and off the shelf.
With innovation being at the forefront of our minds we have created and designed our new PROMINENCE 3D keg lenses. Designed to give brands extra visibility at point-of-purchase our new range is available in round and oval with either a gold or chrome bezel. In
Brau showcase for PolarClean
addition we have allowed for peripheral branding to allow for maximum standout opportunities. • Premium quality • Bespoke branding and colours • Produced in house offering low MOQ’s • Available in round or oval shape • Fast turnaround
The handpull, pump clip and top nut are such an important tool for capturing new drinkers and selling more pints in an ever competitive marketplace. • Premium quality • Bespoke branding and colours • Minimum order quantity 50
For further information: www.willispublicity.co.uk sales@willispublicity.co.uk
John Guest, an RWC brand, showcased its innovative PolarClean and other push-fit drinks dispense ranges at the BRAU Beviale exhibition in Nuremberg, Germany in November.
The exhibition that brings together over 40,000 visitors to Nuremberg every year, focuses on celebrating the latest technologies in the beer and beverage market, and John Guest used the opportunity to showcase its highly innovative PolarClean tube-in-tube technology, designed to help deliver consistently cold beer and beverages at every pour. The company installed a fully operational PolarClean unit to demonstrate how the product range can help with serving chilled draught beer even in venues with space restrictions.
Phil Lacey, Specialist Sales Director from RWC, said: “PolarClean’s tube-in-tube technology fully encases each beer-line with recirculating coolant throughout its length. This is an ideal solution for bars, hotels and restaurants as it helps maximise revenue per keg by reducing the amount of beer in drip trays,
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Capsulier’s sustainable coffee pod
The perfect cup of coffee or tea can set the mood for your customers’ day.
enhances the taste and helps with the day-to-day maintenance of the system by reducing the need for frequent line cleaning. “All of this leads to enhanced customer satisfaction - a top priority for any venue in the hospitality industry.
“Traditional contact cooling systems are synonymous with inefficient beer conditioning that impacts the taste and temperature of beer. PolarClean’s tube-in-tube system is designed to help maintain extra cold temperature in the beer line, without the need for a coldroom or secondary cooling device, hence improving beer quality and revenue per keg.”
For further information: RWC.com
Capsulier’s expertly designed capsules are mess-free, and preserve the aroma and flavour of your favourite coffee. They are easy to use and can be used time and time again in the place of single-serve coffee pods.
Capsulier is hailed as the World's first single-push, reusable, mess-free capsule maker. It allows you to craft a coffee capsule that’s easy on the environment and your pocket. Simply load roasted and ground beans into the Capsulier, close the lid, and push the lever, you’ll have a capsule ready for use in seconds. The Capsulier LITE gives you a stainlesssteel capsule that’s reusable, which means you can create your own custom blends in pods that are eco-friendly, easy to clean and economical. The Capsulier Lite costs £99 from Amazon.
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SHOWCASE Bar & Cellar
Xylem’s Flojet brand launches new agitator pump designed for beverage refrigeration systems Flojet brand has announced the launch of its new SPC41 agitator pump, specifically developed for continuous operation in beverage refrigeration systems. Expertly designed for innovative OEM engineers, the new Flojet SPC41 agitator pump delivers efficient and problem free pumping, improving the overall end user drinking experience.
Xylem’s Flojet brand is a one stop manufacturer for all beverage OEM pumping needs; encompassing multiple pumping technologies for multiple drinks industry segments. The new Flojet SPC41 delivers trouble free performance in fluid pumping and agitation, which maximises cooler design and productivity, while ensuring temperature stability within the cooler and trace cooling of the product. Hydraulically designed using the latest CFD technology and based on the latest insights in fluid dynamic behaviour, water flow within the SPC41 can also be
predetermined to further optimize operational efficiency of the cooling system.
Commenting on the launch, Adam Hart, Global Product Manager at Xylem said, “We are delighted to bring our new Flojet SPC41 agitator pump to the beverage market. Our new semisubmersible pump has been hydraulically designed using CFD technology in order to maximize pumping performance and enhance the end user drinking experience. As a top-mounted pump, the new Flojet can be easily installed within beverage refrigeration systems without the need for a system redesign, and CFD simulations ensure that the pump is optimized to handle the required flow. “CFD testing is an underutilised concept in the food & beverage market. We are excited to leverage this technology to drive greater reliability and efficiency to customers across the industry.”
The Flojet SPC41 agitator pump is part of Xylem’s SPC series of semisubmersible column pumps designed for continuous operation in chillers, coolers, vending and general water applications. The pump comes fitted with an agitator propeller on the shaft to maximize the efficiency of fluid pumping and agitation, and can handle a run-out flow rate of up to 19.4 litres per minute (l/min) and a
head height of up to 6.2 metres (m). The 230 volt (v), 50 hertz (Hz) motor is encased in an IPX4 motor housing for additional protection, minimizing enduser downtime and limiting the number of unplanned maintenance call-outs. The top mounted SPC41 agitator pump also comes equipped with a keyhole mounting plate to allow for easy installation and maintenance. Each pump has also been fitted with a one metre cable and IEC plug as standard, though additional plugs and leads are available to order to suit a variety of applications.
The Flojet SPC41 has undergone Ingress Protection (IP) testing at Element UK and electrical safety testing at TUV Rheinland UK. The pump has been designed to meet global regulatory requirements. Xylem’s Flojet technology is well proven, with more than 470,000 installations worldwide in the last 10 years. Xylem has been designing and manufacturing pumps in the beverage dispensing industry since 1963. As a market leading, OEM-driven brand, Xylem has developed partnerships with major global equipment companies and brands across the drinks industry
For further information: www.xylem.com
Branding solutions from Booth Dispensers Ltd
Booth Dispensers Ltd is offering a range of branding solutions for a wide range of products including fonts, frog eye lenses, coolers and event carts.
• Create your own customised cooler unit with unique artwork • Feature your brand on round or oval frog eyed lenses • Display your product while dispensing with the Branded Event Cart
The frog eye lens is a wide-angle badge providing a panoramic view to your brands at the point of dispense, paramount in a busy bar. Modern printing techniques create a sharp crystal like clarity available in standard 82mm round or 007 oval configurations.
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The frog eye lens is a proven cost effective brand profile raiser which will help your brand create a strong impact from all angles.
Make your equipment stand out from the rest by adding custom artwork such as a cooler wrap for your machines or interchangeable magnetic branding for our plug and play event carts! Beer, lager, wine or soft drinks, whatever your product.
For further information: Tel: 01253 501800
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Innovative technology supporting cellar management Steve Lakin, National Customer Relationship Manager at Innserve, explains how the latest innovations can transform all-round cellar efficiency while ensuring customer satisfaction, increased business and boosting the bottom line. Quality is increasingly taking precedence over quantity, evidenced by drinking habits across many establishments. In fact, 95% of customers claim they would stop using a pub if the beer quality was poor. Luckily, thanks to innovative technology, delivering the perfect pint is easier than ever. Striving for quality
When it comes to maintaining the performance of a cellar, hygiene and temperature control should both be crucial considerations.
Luckily, technology exists that can help maintain suitable temperatures and hygiene standards while reducing both workload and wastage by prolonging line cleaning intervals – from a week to between three to five weeks.
Keep it cool
The importance of keeping a cellar at exactly the right temperature cannot be overestimated, especially when storing live products such as cask ale. Preferably, cellars should be kept between 11°C and 13°C to maintain the quality of the drinks being served. If a product is too warm, residual yeast can begin to ferment, quickly leading to fobbing, and in turn excess product waste. If it is too cold, it may be flat with a chill haze. Even overcooling can become a negative. By overcooling by just one degree it can increase an outlet’s energy costs by up to 10%. The slightest temperature change can also alter the entire taste and obviously the satisfaction of the customer.
The latest generation of cooling systems, which can be configured to exact requirements, takes the guesswork out of cellar temperature management by maintaining a constant temperature while emitting minimal noise and vibration. The added environmental benefit of such systems is a reduced carbon footprint.
Keep it clean
There is nothing worse than finally getting your freshly pulled pint only to find it’s cloudy, flat and has a vinegar
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taste to it. This is exactly what neglecting the beer lines and your cleaning regime can lead to. Not to mention the unsatisfied customers who take their business elsewhere.
To avoid the build-up of dirt and bacteria which can ruin products, it’s vital to ensure that beer lines are cleaned on a regular basis. The technology available ensures continuous cleaning by inducing a constant electromagnetic field within the whole length of the system, preventing scale and killing approximately 70% of bacteria. In addition, it can result in savings of up to £1,500.
cleanliness of the cellar should be key, especially as standards rise and consumers demand more from their beer quality. The benefits of a proactive approach to cellar management and employing the latest technology should be obvious. After all there are many of them; Improvements in drink quality, extensions in line cleaning intervals, reductions in wastage, boosts in bottom line profitability and, ultimately satisfied customers who will return.
A great tasting pint at the perfect temperature can attract a customer just as much as it can lose one if the quality falls short.
Energy savings
Technology doesn’t just stop at maintaining, or improving quality, but can also provide you with an additional benefit. Substantial savings can be achieved by installing energy-saving devices. Intelligent power socket systems can be fitted to beer and soft drinks coolers, as well as ice makers, to ensure patterns of individual coolers, constantly monitoring and optimising energy use by adapting to all cellar conditions. By reducing energy usage, some users have saved up to £600 per cooler per year.
Benefits that speak for themselves
The cellar is the engine room of any bar, and is where the beer begins the final stage of its journey before reaching the customer. With this in mind the general
Steve Lakin, National Customer Relationship Manager at Innserve, has over 25 years’ experience in the licensed trade both as a Publican and working in the Technical Services Sector of the Brewing industry. Innserve services more than 80,000 licensed and unlicensed premises across the UK.
For further information: www.innserveltd.co.uk.
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‘Magic’ taps from Brewfitt Brewfitt is working alongside fellow Huddersfield company, Magic Rock, supplying its distinctive branded tap handles. The two companies have had a close working relationship for some time and Brewfitt is always happy to get involved in Magic Rock projects, especially as the artwork is so unique and interesting.
“Previously the quality of our tap handles
were inconsistent, but Brewfitt was able to promptly source an overall much improved product, “ said Richard Burhouse, founder & CEO of Magic Rock Brewery. “We’re delighted with the quality of the finished handles as well as the quick delivery. The Brewfitt team were professional, diligent and accommodating to our needs throughout the process.”
Brewfitt is also offering to the UK market the Infuzer, billed as ‘one of the world’s most advanced in-line gas infusion systems, for enhanced drinks dispense’.
Utilising proven patented technology, Infuzer transforms beverages through
the introduction of N2 or CO2 during dispense.
Features include: • Compact design • Simple to install in a cellar, bar or within other dispense systems • Adjust gas levels to suit different liquids • Use with kegs or bag in box containers • Provides consistent perfect serves • Vortex Technology
For further information: www.brewfitt.com
New appointment and further expansion at EWL EWL recently announced the appointment of Mark Berry to the newly created role of Sales Manager to head up its business development functions.
Mark has over 25 years’ experience of Sales & Account Management within the Drinks Dispense Industry and will be supporting the new business growth from his base in Chester
Bob Stead, EWL Business Development Director, said “The last 12 months have been exciting for EWL – we continue to grow and develop, investing in our future and adding real value to our customer’s business. Mark will be a valuable addition to the growing EWL team, and we wish him the very best in his new role.”
Equipment Supply Partnerships (ESP) continue to improve and grow for EWL, providing long-term solutions for our existing and long-standing customers, and 2018, saw an investment of over £100k in new equipment– including installation of new warehouse solutions,
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the introduction of new flexi-trucks, additional livery, and an increase in the dedicated Customer Service Team to provide the best possible service in Total Supply Chain Management. In addition to a 42,000sq ft HQ building and a 16,000sq ft warehouse, EWL Chairman, Trevor Hicks, also purchased land adjacent to the factory for further expansion.
Over the last year, several bespoke projects have been undertaken as EWL continues to build a reputation in branding solutions, developing and manufacturing bespoke fonts, beer engines, taps and handles for both new and existing customers; this will continue
to be a major focus for 2020.
Working closely with its clients to create unique stand-out solutions for brands, EWL offers a quick turnaround, agility to adapt, and full turn-key options.
For further information: sales@worthside.co.uk
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Showcasing the British spirit
Low wines – high spirits! Alan Powell
As you may be aware, a good deal of gin and other flavoured spirits are produced by the rectification (re-distillation) of neutral high-strength spirits or compounding (mixing) of spirits with botanicals and other flavourings.
This can be carried out under a licence from HMRC to rectify spirits, whether on duty-paid spirits or in duty suspension. Licensed distillers produce spirits “from scratch” or can receive third party wash (fermented liquor, such as unhopped beer) under dutysuspension for distillation into spirits. There is now another option identified as a “half-way house” for licensed rectifiers to receive low wines (first spirits run) from a distiller and re-distil those low wines as the final run through the “spirits still” (ie the rectifier’s still). This does not require the rectifier to be licensed and approved as a distiller, thus simplifying the regulatory administration and the production and initial distillation of the wash. Commercially, this is a new venture from ‘Odin’ van Eijk, of iStill, who spotted the opportunity to provide grain and molasses low wines for
rectifiers to receive and re-distil into rum and whisky rather than be constrained by the re-distillation of high strength neutral spirits (usually into gin). Odin roped me into confirming that UK law permits re-distillation of low wines, which I was happy and able to do. The “geeky” part is that once a wash has been distilled and exceeds 1.2% abv, the resultant product is spirits (per section 1(2) of the Alcoholic Liquor Duties Act 1979 which defines spirits as, well, “spirits” of any description (other than meths (ahem)) and, in EU law, ethyl alcohol as defined by Article 20 of Directive 92/83/EEC. (NB “spirits” is singular – more geeky stuff). So, although “low wines” don’t sound like spirits, that is what they are in law. After initial distillation of the low wines, the product is not distilled further and is warehoused “as is”. The low-wines can then be supplied as spirits to a licensed rectifier either on a duty-paid or duty-suspended basis for further distillation. Just as with the gin, it takes one simple extra distillation cycle to finish the rum or whisky according to the wishes of the master distiller in charge of the still. The Low Wines initiative aims to further strengthen the artisan distilling
The British Distillers Alliance (BDA) is a non-profit making body which provides a professional service for independent and craft businesses in the spirits production industry and supply chain. The BDA represents distillers, rectifiers and compounders and those in related sectors. Its aims are to: • Promote the interests of members within the spirits production industry; • Represent members' interests to UK government and international bodies; • Provide prompt expert technical and legal advice; • Encourage exchange of information of mutual benefit to members
BDA membership is currently free and aimed at small and start-up distillers and associated businesses. Membership will fill the gap for new and small businesses who need close assistance whilst establishing themselves.
Although larger and more mature businesses may be eligible to join, this will be at the BDA's discretion.
industry by helping licensed rectifiers to branch out into rum, whisky and other spirits production without any further licensing. If the licensed rectifier operates in duty-suspension, it is probable that the excise warehouse approval from HMRC will need to be amended for “additional” receipt of molasses and grain spirits and maybe maturation of those rectified spirits, but this is a simple exercise (or should be); if anybody needs help with any amendments to a warehouse approval, I am happy to assist. The “finishing” of the rum or grain spirits (eg in cask) is at the discretion of the rectifier and can provide additional strings to the rectifier’s bow. Bear in mind, if the rum or grain spirits are “spiced” or otherwise flavoured after rectification, UK law requires that a compounder’s licence is held as well as a rectifier’s licence (ie to “cold compound” without using a still). One day HMRC will work with industry towards the simpler “drinks factory” concept – maybe in time for the next century….
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 Business Services
We asked companies supplying the following products and services to let us know something about themselves.... 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 and websites
New specialist insurance offer for brewers, cideries and distilleries A brand-new insurance scheme promises to help everybody from new start-ups to established businesses to get the covers they need at a price they can afford.
Bollington Insurance is offering brewers, distillers and cideries a brand-new insurance scheme that provides flexible cover for businesses of all sizes. Supporting the future of the industry The new brewery insurance product is only available through Bollington, a broker with specialist knowledge of the brewing industry dating back over 45 years.
“Getting the right insurance can be the difference between a business that booms or a business that struggles,” explains Gareth Houghton, who heads up the brewery insurance team at Bollington. Every brewing business has different risks. Some might be out on the road at farmers’ markets, country fayres and exhibitions. Others will sell their wares through their own brew pub, or distribute goods to larger pubs, local shops or supermarkets.
“You might bottle your own beer or provide facilities for other brewers, or just have a shop selling gins and craft beers. No two businesses are the same. If they were, the industry wouldn’t be growing as fast as it has for so many years. What makes your business different – whether it’s the product, the way you distribute it, the equipment you use or the markets you serve – is where you might need the help of a broker to place your insurance.”
Choose the right insurance covers for your needs The importance of the correct cover cannot be overestimated to protect your business, so Bollington Insurance also offer help and advice to provide a policy uniquely tailored to what you need. The new policy can include: • Automatic seasonal increases in stock for peak periods (including summer months and the festive period) • Loss of licence cover • Goods in transit cover • Personal accident cover • Deterioration of refrigerated stock cover
Sell your beer online with ease.... LemonTop can design and develop a feature rich E-commerce website that will add an extra revenue stream to your brewery.
We can explain all of the steps involved and advise on the best solution for your business, whether you ship the beers out yourself or have them distributed by a 3rd party, we can point you in the direction of box suppliers, payment gateways and anything else you might need. Some of the features included: • Simple to use Simple to use for both you and your customers.
• SEO Ready Easy to use SEO that gets your website
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found and listed on search engines.
• Upgradeable You can easily add new features such as online ticketing and gift vouchers.
• Mobile & Tablet Friendly Our sites are responsive so they can be viewed on all of your devices and still be easily used. • Monthly Payment Plan You can even pay for your website Monthly, helping ease your cash flow.
• Unlimited Products Add as many products and categories as you like with no restrictions. • Secure Traffic We use SSL certificates so your website traffic is safe.
• Cover for bursting barrels and bottles • Cover for exhibitions, farmers markets and events • Standard cover for material damage, business interruption and public liability cover (up to £10m limit considered) Other specialist options are available.
“We’ve taken the time to look at what we have been asked for most frequently, then developed a flexible insurance policy that allows us to provide cover that meets those needs,” continues Gareth. “That’s why we believe this is a suitable policy for businesses of all types and sizes.” Cover starts from just £150+IPT (Insurance Premium Tax) and can be arranged to include some or all of the above options. For a conversation about insuring your business - including adding additional cover if you are mid-way through your current policy - contact the brewery team at Bollington Insurance.
For further information: www.bollington.com/BBIB Tel: 01625 577 769
• Payment Gateways All your transactions are taken securely via payment gateways like PayPal & Worldpay. • Track your visitors Google analytics tracks all your website traffic so you are able to understand your sites visitors.
To find out just how much difference working with our experts will make to your brewery then please give us a call.
For further information: hello@LemonTopCreative.com Tel: 01325 311177
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SHOWCASE Business Services
Helping brewers to get paid and grow Unpaid invoices come about for a variety of reasons but, whatever the reason, they can undermine the growth and even the existence of small breweries. One of the major reasons for invoices to go unpaid is businesses failing. When a business fails, invoices can be left unpaid and, most likely, their suppliers will only get a few pennies in the pound back from the administrators. This can have a devastating impact on those suppliers. For example, when distributor The Bottle Shop collapsed in March 2019, they owed £462,476 to 87 creditors. One of those creditors was an Essex-based brewery which was owed £13,794. Subsequently, the brewery collapsed in May 2019.
The number of insolvencies has hit a sixyear high in 2019 and so far this year a total of 498 public houses, bars and licensed clubs, 898 licensed restaurants, 45 wholesalers of alcoholic beverages (such as The Bottle Shop and The Beer Boutique), 55 retailers of beverages in specialised stores have failed. The knock-on effect for small breweries can be damaging. Losing a big part of their income can push them over the edge, which in turn can affect the businesses
they owe money to. It’s a chain that no one wants to be a part of.
Thankfully, there’s a way to protect your brewery if a buyer gets into financial difficulty. Trade credit insurance provides protection for businesses if buyers don’t pay their debts. If a buyer does not pay due to bankruptcy or insolvency, the policy will pay out a percentage of the outstanding debt. This can give small breweries the confidence to extend credit to new buyers and can improve access to business funding, often at more competitive rates — giving them opportunities to grow. However, the premium for traditional trade credit insurance is based on the entire turnover and the minimum premium will range from between £3,500 to £5,000, an amount that’s often beyond the reach of a small brewery. Looking at how unaffordable trade credit insurance is, Nimbla has developed single invoice insurance — giving small businesses affordable and flexible access to trade credit insurance on a per-invoice basis.
Nimbla doesn’t force you to insure your entire turnover for thousands of pounds. Instead, it allows you to insure individual invoices against non-payment if a buyer
goes broke. If this happens you will receive a note from an insolvency practitioner saying that one of your buyers has been put into insolvency. You can then file a claim and Nimbla will pay out 90% of the invoice value whereas traditional trade credit insurance pays out 60% to 90%. To illustrate the potential benefit of Nimbla we only have to look at the example of The Bottle Shop. If the aforementioned brewery had insured their invoices through Nimbla, they would have received £12,415 back.
These are uncertain times, but our advice is always the same. Your invoices are often your most valuable asset, so why wouldn’t you insure them?
For further information: www.nimbla.com
2019 Spotlight Report on ransomware available Cybersecurity company, Vectra, has released new research which reveals that 90% of surveyed organisations exhibit a form of malicious RDP (Remote Desktop Protocol), with the manufacturing industry exhibiting the highest rate of RDP detections at 10 and 8 detections per 10,000 workloads and devices.
RDP is a popular administrative tool used by IT system administrators to centrally control their remote systems with the same functionality as if they were local. Cyberattackers use this easy-to-access tool to infiltrate and exfiltrate data from a network. This damaging type of cyberattack is something both the FBI and the NCSC have previously released reports warning organisations about.
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Vectra has found that the top five industries at risk from RDP attackers are manufacturing, finance, retail, government, and healthcare, with the top three (manufacturing, finance and retail), accounting for almost half (49.8%) of all RDP detections.
Mid-sized manufacturing organisations had the highest rate of detections with 20 per 10,000 workloads or devices, 82% higher than mid-sized retail organisations and 100% higher than small finance organisations.
Vectra research in Spotlight Report on Ransomware reveals that cybercriminals’ most effective weapon in carrying out a ransomware attack is the network itself, which is instrumental in enabling the malicious encryption of shared files on network servers.
The Spotlight Report on Ransomware also reveals: • Attackers easily evade network perimeter security and perform internal reconnaissance to locate and encrypt shared network files. • Encrypting files that are widely available on the network is faster and more efficient than encrypting files on every single host device. • Cybercriminals target organizations that are most likely to pay larger ransoms to regain access to encrypted files. • Recognising ransomware behaviours early in the attack can prevent propagation and the malicious encryption of files.
For further information: www.vectra.ai
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SHOWCASE Business Services
BrewMan launches advanced analytics service BrewMan, the leading UK & Ireland brewery management software, is currently used by over 200 breweries and distilleries of all sizes who help drive the development of the product. The system starts from only £20 a month to enable startups and small breweries to focus on their products, not filling in paperwork.
visualisations built by Premier Systems to show the most important metrics for breweries and distilleries. As we receive further feedback from users we will continue to develop and expand the service to show exactly what you need to help analyse your business.
Our newest product, Advanced Analytics, is a data visualisation dashboard hosted on a third-party software called Tableau. It populates with live BrewMan data via the cloud, displaying essential information, critical to running your business, from live sales data to production costs and demand forecasting. You can access the portal from anywhere, on any device and view
Key features: • Views can be filtered by parameters such as 'Outlet' or 'Product Group' to drill down into the causes behind the figures. • Create your own automated email reports sent to your inbox. For example, a sales manager could receive a weekly sales graph versus last year every morning at 6am. • Set up custom alerts so that if certain figures drop below or reach certain
Pubs can look forward to a bright future if they find their niche in the market, says a leading legal expert for the leisure sector.
David Bremner, Marketing Director of Robinsons Brewery, added that pubs which find a niche and stay relevant for customers can still stand out.
Bright future ahead for niche pubs, insists leisure sector expert Malcolm Ireland, Head of Leisure and Licensing at regional law firm Napthens, has said that licensed properties can continue to prosper if they identify a niche market and make sure they are doing it better than anyone else. His comments came while speaking to David Bremner of Robinsons Brewery as part of a new podcast.
He told the ‘Brief Conversations with Napthens’ podcast: “The leisure industry and its consumers are changing but pubs which are able to find a gap in the market and deliver a high-quality service can still succeed. The message to licensees in the leisure industry is clear be the best at what you do. “Whether that is running a gastropub with fine food or focusing on a range of traditional real ales, any business that can find its niche and stand out will always do well. That message is particularly pertinent for the leisure industry - but finding a specialism and excelling at it is a good rule of thumb for any business owner.”
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He said: “The key for pubs nowadays is to pick a gap in the market that exists with enough people interested in what you’re trying to achieve. Licensees need to understand their consumer market and position their offer accordingly.
“It is much more beneficial to find one niche and be great at it – deliver it well and don’t overcomplicate the offer. The opportunity available in today’s market is to be very good at one thing. If you’re just average at many things then you just won’t attract enough people for your business to be sustainable. The pub industry is very resilient. People go to the pub when times are good, and they go to the pub when times are hard.” The podcast also covered how the leisure industry is embracing new technologies in order to stay relevant to consumers. “We have an online tool now where we put in a particular postcode and based on the social demographics of the area we know which type of business is more likely to succeed there,” added David Bremner.
thresholds, it will trigger an email to notify you.
If you would like any information, or would like to book a demonstration of the software, please get in contact with .
For further information: Premiersystems.com sales@premiersystems.com
“The demographic of the clientele varies significantly by postcode and each pub has to use this knowledge to understand its consumer base and tailor its offer accordingly.”
The full discussion between Malcolm Ireland and David Bremner can be heard by downloading the podcast, either by subscribing on Spotify or Pippa, or directly via the Napthens website at www.napthens.co.uk/news. ‘Brief Conversations with Napthens’ is a new monthly podcast discussing the key issues affecting businesses and individuals in the North West and beyond. Pictured above are David Bremner (left) and Malcolm Ireland.
For further information: www.napthens.co.uk
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SHOWCASE Business Services
Protecting data in distilleries Sound advice from Chris Whitehead of SolutionsPT The current trend amongst millennials for craft alcohol has seen demand soar for small batch beer, cider and gin. As a result, the number of distilleries and microbreweries in Britain has grown dramatically. Balancing distilling traditions and artisanal approaches with productivity and efficiency can be a major issue and the impact of unplanned downtime on these organisations is rarely minor. Reduced productivity and wasted workforce hours can be make or break for the bottom line, and the damage to reputation long-lasting. And arguably no industry is as vulnerable to the potential damage of downtime than the beverage industry, where stringent supply chain demands and seasonal production peaks exacerbate every risk. Yet, with digital solutions available which ensure that, even in the worstcase scenarios, critical data is protected and production back up and running in a fraction of typical timescales, I would argue that disaster resilience is now a genuine option and not just a pipe dream.
With the UK’s distilling sector booming, the growing appetite for UK products abroad has meant that distillers have had to boost production while still endeavouring to retain product quality. In addition, in recent years brewers and distillers have found themselves facing volatile exchange rate fluctuations and changing consumer preferences. The booming craft brewing sector is stealing market share and putting pressure on the big producers as consumers look to them to offer the same portfolio of interesting flavours. As a result, manufacturers in the industry are realising they need to adapt and improve their processes in order to thrive and the first task is to increase efficiency and protect themselves from downtime. Because brewing and distillation are 24/7 processes, all manufacturing
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systems need to work reliably at all times. However, many traditional brewers and distillers are reliant on ageing IT infrastructure, leaving them open to downtime and disruption caused by equipment failure or even a cyber-attack. Do people attack brewers? Yes. Only last year there was a targeted ransomware attack on a brewery in Scotland. Hackers sent a boobytrapped email message featuring a ransomware payload carried within a PDF file. When an employee opened the email, the brewery’s systems were infected. Cybercriminals demanded a significant sum at to hand over the encryption keys needed to recover data. The Scots firm refused to accept the extortion and restored from backups. However, the ransomware had encrypted all attached file shares, including those that recent online backups had been saved to, so it was only offsite backups which were available. The most recent was three months old. By anyone’s definition, that is old data and less than ideal.
It is estimated that 96% of ransomware victims lose access to their data for more than one-day, heavily impacting production. With such a heavy reliance on systems to maintain uptime and productivity within the brewery and distillation industry, it is essential to have disaster resilience and business continuity systems in place to ensure minimal impact across the plant should a ransomware attack strike. Because disaster resilience plans are commonplace in corporate IT, there is often an assumption that a solution that fits an office environment will also protect a manufacturing environment. However, a piece of research carried out by industrial IT software specialist SolutionsPT identified that manufacturing organisations often inherit IT infrastructures specified at corporate level that are not robust enough for the plant environment. Consequently, it is important for brewers and distillers to ensure they have a robust disaster resilience system in place to protect them should
an attack take place. The latest managed disaster resilience services can highlight anomalous file level changes through continual monitoring. Backups are rigorously tested on a defined schedule by recovering the system in a ‘offline state’ while checking key services, dependencies and the integrity of critical databases and data sets. With ‘hot standby’ technology, systems can be quickly recovered with minimal of downtime on primary or backup hardware. Initial infection and lateral movement can also be tracked and contained, ensuring that critical processes can continue while support teams investigate the outbreak and remediate the affects. Brewers and distillers need to ensure they don’t leave disaster resilience too late. It is essential to plan for what will happen when the worst happens and to test that plan out on a regular basis. Then, when something does go wrong, you’ve been through the procedures and the people and the teams are all in place, so everyone knows what needs to be done to get things back up and running as quickly as possible. For any operation that would struggle to do this, considering an externally managed service could be the solution.
Chris Whitehead is the Managed Platform Product Manager at SolutionsPT. He specialises in Proteus, a managed disaster resilience service designed and built for Operational Technology environments. For further information: www.solutionspt.com
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WooHa Brewing puts sustainability at its heart The UK has a growing thirst for craft beer, with an estimated 500 million pints being consumed on an annual basis. However, according to recent research from the Carbon Trust, the food and drink processing industry is recognised as the fourth highest industrial energy user in the UK. As the sector continues to grow it’s important that independent breweries, take expert advice and embrace innovation to help them reduce their energy consumption and costs. One business that has embraced sustainability to help it succeed in the competitive craft drinks market is WooHa Brewing Company. The award-winning craft brewery, based in Kinloss, Scotland, produces 100% natural ales and lagers and since opening its doors in 2015 the female-led team has ensured that the business is operating as sustainably as possible with innovative energy efficiency practises in place to help them thrive. The business was created by Heather McDonald with the aim of creating great-tasting and sustainable brews using expertly blended malts, balanced flavours and clear Scottish spring water. After just two years of production, soaring demand for the product both in the UK and overseas has resulted in the business moving to larger premises to meet demand from new markets including China and the USA. It now employs 10 people full time and has futureproofed itself by sustainably managing its growth, energy and finances.
made us feel very valued as customers.”
Katy shared her growth advice for other small business owners: “Take the time to incorporate energy efficiency into your review system as well as sustainability policies into your everyday routine. I’d also recommend that it’s key to use the tools provided, like the ScottishPower energy saving toolkit, and ask for help – that’s what your energy provider is there for and you might be surprised at the pointers they can give you.”
For further information: scottishpower.co.uk/small-business
Katy Heppell, Sales & Marketing Executive at WooHa, supports the business in the implementation of its everyday policies to make sure the brewery and its operations are as energy efficient as possible. She said: “As well as using LED energysaving lightbulbs in the brewery and sensored outdoor lighting, WooHa made the conscious decision to ensure that the brewing process itself is just as energy efficient. We made the move from conventional methods of heating the grain to finding a quicker and more energy efficient method.
“When you’re brewing on such a large scale, the more you can get out of each batch helps with being environmentally responsible and ultimately, helps you save money. The more you can get out of the brew, the more energy you save, which is reflected in the business’ bottom line. It’s as simple as that.”
By reviewing its procedures monthly, WooHa has managed to make significant savings that help the business grow. Katy continued: “We hold monthly reviews of our energy expenditure with our entire team to measure how efficient each individual brew is to ensure we are getting the most out of the product and process. Following each review, we make a team decision about how we can improve procedures to help us save energy and money. We work together to do our bit - no matter how big or small.”
WooHa has been a ScottishPower customer for over a year and has noted that the extra effort, support and tools shared by the small business team has helped them make more energy efficient decisions, which has made a huge difference to everyday production. She said: “The small business team at ScottishPower made us feel like they were completely invested in the success of WooHa and have helped us succeed as a craft brewery in a competitive market. They’ve been there every step of the way and have
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SHOWCASE Business Services
Is the brewing bubble about to burst? asks Chris Horne Let’s not beat about the bush. Brewing is a tough business! Anybody out there trying to make money from producing beer knows it is a tough ask. Brewers have been squeezed between the demands of being defacto the Government’s tax collector and a reluctance by the paying public to appreciate the effort and expense of producing craft beer and in particular cask beer in an increasingly competitive environment.
There are now over 2500 microbreweries in the UK and in addition there has been a fight back by ‘big brewers’ racing to introduce their own versions of the most popular styles of craft beer being pioneered by the microbrewing sector. Is the bubble about to burst? Many commentators have been forecasting the crash in the sector for the last 5 years. I don’t think this is likely. What we have seen as education
providers is a slowing in demand for people looking to set up in the UK although demand from abroad is still strong.
Rationalisation and expansion Personally, I feel as the microbrewery sector rationalises we are seeing the stronger well capitalised businesses grow and prosper. Key for all brewing businesses is route to market so with some kind of access to a retail outlet either through a tap room, pub or visitor attraction you can gain the critical margin on your beer and drinks sales which is essential. Without this breweries can enter a death spiral of being busy breweries but with brewers churning out more beer for less money and seeing no real returns.
Strong brands and beers Breweries need to focus on their USP. Is it location, their heritage, local market access, marketing or exciting packaging formats and branding? On top of this
and critical to success is that they need to produce consistently good beers that consumers want to return to time and time again. Brewing is, as some would claim, alchemy but underlying it all is science and brewers who understand the brewing processes will put themselves in the best position to prosper as the craft micro brewery sector continues to mature and expand. Chris Horne is founder and director of Brew-School, an international brewing, distilling and crafts drinks school based in the Peak District running an increasing range of brewing courses to obtain qualifications.
For further information: www.brew-school.com
InfinityQS urges contract beverage producers to obtain SQF to enhance competitiveness InfinityQS® International, Inc. (InfinityQS), the global authority on data-driven enterprise quality solutions, advises contract food and beverage manufacturers and suppliers to pursue SQF certification, demonstrating they have effective food safety and quality programs that meet the requirements outlined by the Safe Quality Food Institute (SQFI).
In a new white paper titled, “Quality Insights: How SPC Solutions Support SQF Certification,” InfinityQS explains how Statistical Process Control (SPC) solutions can help organisations meet or exceed SQFI standards, obtain the highest level of certification, and thereby position themselves to win more contracts. Greg Matranga, Vice President of Global Marketing, InfinityQS, said, “Well-known food and beverage companies often use contract manufacturers and suppliers to produce their products. Many of these companies are established brands, so they must be very careful about the
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contract facilities that they choose to work with. They need assurance that these contractors have systems in place to ensure food safety, uphold product quality, and prevent costly recalls. That’s why they rely on food safety guidelines and certifications from third-party organisations like the SQFI as part of their search and qualification processes.”
Designed to help companies establish proven food safety and quality programs, the SQF certification program is recognised by retailers, brand owners, and food service providers around the world. It features a three-level structure, with the third (and highest) level requiring manufacturers, suppliers, and other sites to demonstrate they have systems that adhere to the Hazard Analysis and Critical Control Points (HACCP) system and benchmarked standards from the Global Food Safety Initiative (GFSI). Many of the world’s largest food and beverage manufacturers require their contractors to have level-three SQF certification, which at its core also requires SPC.
According to InfinityQS, SPC enables contract manufacturers to better manage large datasets, mine their data for opportunities for improvement, and put up safeguards to reduce food safety risks. Real-time insights can highlight ways to improve consistency, lower operating costs, and preempt recalls. With an SPC solution, contract facilities can easily access historical data to validate their SQF compliance in the event of an audit, protecting themselves and the brands they work for. Matranga added, “Contractors that obtain the highest level of SQF certification are able to qualify to win more contracts because they have proven their ability to deliver safe and high-quality products. They can be more competitive and bid for contracts on a national or global scale, increasing their market reach. Ultimately, there is a greater sense of trust between organisations— and that trust extends to consumers on the other end of the supply chain.”
For further information: www.infinityqs.com
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Thomas Fawcett & Sons Ltd Est. 1809
Malts for Champions
The world’s best selling plastic casks
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
Black Cat in 2000
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 Eastfield Lane, Castleford, West Yorkshire WF10 4LE
Tel: 01977 552490/552460 Email: sales@fawcett-maltsters.co.uk
Call 01432 453146 email: info@breweryplastics.com
www.breweryplastics.com
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SHOWCASE Business Services
2020 awards celebrate the best of Yorkshire The Garbutt + Elliott 2020 Yorkshire Food + Drink Business Awards opened for entrants on October 18th, celebrating Yorkshire’s very strong food and drink sector and associated businesses.
The awards celebrate the food and drink industry in Yorkshire. They highlight the county’s growing position within the national and international marketplace and play a significant role in recognising entrepreneurs and businesses from across Yorkshire who have been part of creating the county’s great food industry.
Yorkshire and the Humber employs the highest number of people in the UK food and drink industry, latest figures have this number over 62,000. The region is home to some of the world’s best-known companies as well as the UK’s highest concentration of small businesses with fewer than 50 employees. In fact, figures
show we have more than 1,100 food and drink producers in the region with a combined turnover in excess of £8bn. Furthermore, this doesn’t account for associated businesses such as packaging, design, branding and distribution – all of which will find relevant categories to enter in their year’s awards. In total there are 15 categories, five of which are new for 2020. Tony Farmer, Partner at Garbutt + Elliott says, “With the regional food and drink sector continuing to grow, we are more committed than ever to being part of the movement positioning Yorkshire businesses at the front of the game. Alongside the awards themselves we are setting up a new and exciting food and drink business networking group to support the regional industry and to encourage the leading and rising pioneers of the sector.” Whist fiercely competitive the regional food and drink sector is also, by nature,
closely knit and supportive. The aim is to build new relationships to bring together large and small businesses to foster partnerships and share ideas. Russell Turner, Managing Partner, Garbutt + Elliott says, “Our awards are now firmly fixed in the regional food industry’s calendar. What sets them apart is their accessibility. Small businesses can enter the same categories as those who have a position in the international marketplace and they have just as much a chance of winning. We’re proud to be celebrating 15 categories within the food and drink sector and have a diverse group of judges of exceptional calibre, who will be whittling down the shortlisted businesses.”
For further information: www.garbutt-elliott.co.uk/food-awards
Brammer Buck & Hickman launches new brochure Brammer Buck & Hickman, the leading supplier of industrial maintenance, repair and overhaul (MRO) products and services, has launched a new brochure covering the company’s range of quality products and services aimed at the brewery sector.
With extensive experience of working with the biggest names in the brewery sector, Brammer Buck & Hickman has developed an in-depth understanding of the MRO, PPE and tool requirements of this sector. The new brochure identifies the key issues in this industry, including hygiene, health & safety and pressures surrounding continuous production, and shows the range of Brammer Buck & Hickman products and services that enable customers to reduce repair downtime and maintenance costs, whilst increasing productivity.
Product overviews featured within the brochure include couplings; stainless steel clean line cylinders; brewery specific chains and belts; process hoses; motor gear units; hygienic pipe valves and fittings; solid oil technology, linear, high temperature and maintenance-free
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bearings.
In addition, the new brochure highlights Brammer Buck & Hickman’s workshop services, delivered through four specialist engineering centres. Services available at these centres include gearbox repair, pump repair and maintenance.
A condensed case study included in the new brochure demonstrates how Brammer Buck & Hickman supports companies in the brewery sector. This is reinforced by details on how the company helps reduce customer costs and improves production efficiency through, for example, recommending alternative branded parts, product standardisation, training and on-site services.
Brammer Buck & Hickman is part of the Rubix group. With a turnover of more than €2.2 billion in 2017, Rubix is Europe’s largest supplier of industrial MRO products and services.
For further information: www.bbh-rubix.com
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NEWS Equipment
Distillery order for BSPS Following the successful installation of the new brewhouse at Raer Scotch Whisky, which is a combined distillery and brewery at East Kilbride, Bulk Storage and Process Systems Ltd supplied and installed two new 31t malt silos with lorry filling system, 4-roll Malt Mill, grist case and control system. The malt handling conveyor delivers high specification grist directly to the new mash tun.
“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 Andy Humphreys, Project Manager for Raer Scotch Whisky. “We know that this will be a good return on investment for Raer Scotch Whisky 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 Bulk Malt and Milling or Spent Grain Silos contact BSPS. 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
Type 8139 enhances radar level measurement for challenging hygienic applications Those facing challenges in measuring fluid levels in hygienic applications should be aware of Bürkert’s new Type 8139 noncontact radar measuring device. Designed to provide highly accurate, continuous measurement for specialised tanks that contain difficult to measure fluids, the Type 8139 is optimised to meet the needs of the beverage industry, amongst others.
Radar level measurement relies on a signal being emitted, reflected by the medium and then received by the device’s antenna. Differences between the emitted and received signal are then rationalised via sensors to provide a level reading. For hygienic applications, this provides the advantage of non-contact level measurement, all important in minimising contamination. As a result, the Type 8139 is suitable for ultra-pure water storage tanks, beer tanks, as well as containers for liquid foodstuffs. What differentiates the Type 8139 from competitive solutions is how it applies its radar signals. Delivering a radar frequency at 80 GHz with a dynamic range of 120 dB ensures continuous radar measurement of the medium. Higher frequency translates to short radar wavelengths, improving the accuracy of received signals. As a result,
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the Type 8139 delivers a measuring accuracy of +/- 1 mm, regardless of temperature or pressure in the tank.
The medium itself can pose difficulties to traditional radar level measurement devices - but not the Type 8139. Media with poor reflective properties (a low dielectric level) can flummox devices with a low dynamic range. However, the 120 dB range of the Type 8139 radar signal is able to detect even the smallest of reflections, ensuring accurate measurement of substances with a low dielectric constant. This is also of great value when measuring through foam, an issue inherent to beer tanks. A higher dynamic range means less radar signal attenuation is caused, ensuring results are still accurate.
Another challenge that the Type 8139 overcomes is the interference by equipment installed in the tank, such as heating coils and agitators. The 80 GHz frequency allows the device to focus emitted radar signals within a tighter cone, therefore delivering greater accuracy from received signals, as the tight beam avoids installed equipment that may otherwise interfere. A narrower radar beam means more signal returns to the sensor. The high frequency also ensures that the Type 8139 can emit and receive signals
through glass, steam and condensate. This is an advantage for hygienic end users utilising small, narrow or high tanks.
The Type 8139 is inherently compact, however its powerful signal enables a measuring range of up to 30 metres. The device offers an IP67 ingress rating as standard and a 4-20 mA output. Furthermore, it can withstand temperatures up to 150°C, which makes it ideal for steam in place (SIP) processes encountered in hygienic applications. Options include a plastic horn antenna, threads with integrated antenna and flanges with encapsulated antennas to suit different mounting applications. The device is maintenance free, offers easy installation as well as the exceptional chemical resistance properties that are expected of all hygienic equipment.
For further information: www.burkert.co.uk
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www.bulksystems.co.uk
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NEWS Equipment
New portable oxygen analyzer from METTLER TOLEDO offers convenient at-line monitoring METTLER TOLEDO Process Analytics has announced the launch of the InTap portable oxygen analyzer for brewery and soft drink applications
InTap samples and measures dissolved and gas oxygen values at-line for control of beer and soft drink production. The analyzer can also be used for calibrating in-line dissolved oxygen sensors. Using Bluetooth communication, calibration data can be sent directly to in-line sensors, preventing the possibility of manual copying errors. Features include: • Internal optical dissolved oxygen sensor for rapid, accurate measurement • Touchscreen operation
• Large, high resolution display can be seen from a distance • IP67 enclosure resists wet environments • Stores data for up to 99 measurement points
The accuracy of the InTap is comparable to standard in-line sensor / transmitter combinations, allowing the InTap to be used as a temporary replacement of an in-line sensor during maintenance.
As a portable system, the InTap can support the transition from off-line dissolved oxygen measurement to in-line measurement for smaller breweries. “Flexibility and ease-of-use were at the forefront when designing InTap,” says Antonio Tarancon, Product Manager at METTLER TOLEDO. “It can be widely used in beer and soft drink production from the smallest to the largest facilities.”
For further information: www.mt.com/InTap
Fulton strengthens aftercare department Heat transfer specialist Fulton has strengthened its aftercare/service department with the appointment of two senior service engineers, a service controller and a service engineering apprentice.
Commenting for Fulton, aftercare and business development manager, Jeff Byrne, says: “Aftercare and service are extremely important and busy elements of our business. These appointments are key to a department and team that is growing not just from an increase in sales of our VSRT and electric boilers, but also attracting new customers, many of which are operating steam boilers from other manufacturers.” Phil Rich and Phil Copeland have been appointed as senior service engineers, with Phil Rich taking responsibility for the northern-area service team and Phil Copeland the southern-area team. Each senior engineer oversees a team of four Fulton engineers and, when and where required, additional subcontractors. Working from Fulton Ltd’s Bristol-based UK headquarters, Marta Alvarez Gonzalez joins the company as service controller with responsibility for
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overseeing eight area service engineers, three office-based aftercare/service coordinators and eight sub-contractors.
Commenting, Marta says: “My role is very much a dynamic one as I am involved in multiple stages and processes, from initial quotations through to completed installations, invoicing, after sales and after care. I also have responsibility for the scheduling of boiler servicing and ensuring that our northern- and southern-area service engineers are responding to service contracts and call-outs in a fully coordinated manner.”
Marta joins Fulton with a background in service where, in her previous role, she was again responsible for a large team of engineers covering the whole of the UK. Responsibilities included liaising with customers, distribution of workload to service engineers, creation and adaptation of service-based processes, overseeing the operation of a 24/7 call centre, and ensuring that all KPIs were met. To further strengthen its aftercare department, Fulton has also appointed a service engineering apprentice that joins the company’s northern-area service
team and is attending Manchester’s Trafford College. Hayden Openshaw will be attending college once a week and is studying a Level 3 apprenticeship as a Maintenance & Operations Engineering Technician. For the remaining four days a week, Hayden will be mentored by Fulton’s senior engineer Phil Rich and covering topics including the commissioning of electric and fuel-fired steam boilers, water treatment, chemical dosing equipment, electrical and mechanical fault finding, annual insurance preparation, inspections, and Factory Acceptance Testing. While the apprenticeship and training is currently UK-based, overseas secondments and opportunities are possible when the course is completed. “With the aftercare department going from strength-to-strength, we’re keen to maintain the momentum so, if anyone is interested in an apprenticeship at Fulton, we are currently looking to recruit, with the successful candidate being mentored by Phil Copeland, our southern-area senior service engineer,” says Jeff.
For further information: www.fulton.co.uk
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NEWS Equipment
Adaptable bottling machinery an affordable weapon in war on plastics AVE UK has launched a new range of bottling equipment in either Monobloc (filler/capper) or Unibloc (rinser/filler/capper) versions, capable of handling a variety of different materials within one single machine. The recent plastic backlash has made many drinks producers hesitant of investing further in equipment which solely handles PET. To combat this, AVE UK’s new range can quickly switch between and handle multiple substrates – both plastic and non-plastic – meaning
that purchasers can invest with confidence, knowing their equipment is future-proofed. With a range of end-of-arm tools to suit particular capping requirements, both the Monobloc and Unibloc rinser/filler/cappers offer solutions between 12 and 80head fillers, with cleaning-inplace (CIP) as standard.
“Knowing there is an option which allows producers to continue bottling with PET, while at the same time use alternative materials, future-proofs their investment
Low price weighing scale for breweries launched A new weighing scale, which complies with trading laws and is intended for breweries who need to weigh kegs and bottles before despatch, has been launched at an “entry level” price. 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. Marsden’s MSS-I-400-APP is Trade Approved and available with a range of base sizes, making it “perfect” for the brewery industry.
It is available to order through the Marsden website now, and the team behind it say it’s been aimed specifically at the brewing industry . Mark Coates, Marsden’s Operation Director, says: “We know that many breweries are price-conscious, and although we would often recommend stainless steel scales for brewery use, there is a need for a lower cost alternative.
“The MSS-I-400-APP can be ordered at an entry level price, and means breweries are on the right side of the law when pricing based on weight. This new
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scale is easy to use and robust. We’re offering a range of base sizes for different uses.”
Marketing Manager David Smith adds: “The MSS-I-400-APP is perfect for breweries. We recognise that a wider range of Trade Approved scales need to be offered to breweries, for different needs and at affordable prices, and this has been our focus in 2019. The MSS-I-400-APP follows the launch of the stainless steel B-400 Bench Scale back in April.” The new scale’s launch follows the publishing of survey results from Marsden, which found that, according to 88% of breweries, legal requirements for weighing are not clear enough. However, this was despite the fact that three quarters of UK breweries are already using Trade Approved scales for price-related weighing.
For further information: www.marsden-weighing.co.uk
during this transitional period,” says Sales Director Steve Bradley.
For further information: www.aveuk.net
New attachment B&B Attachments’ new KAUP electric fork positioner, T160BE, completely removes the requirement for hydraulic operation. The hydraulic hose installation over the mast and hydraulic connection is no longer necessary. A PLC with CAN-Businterface opens new communication possibilities between the attachment and forklift truck.
Electrically operated and electronically controlled, the sideshift and positioning of the fork tines can be set and controlled with absolute precision, from inside the forklift truck. The forklift truck receives feedback on the exact position of the attachment and the fork tines. The capacity of the forklift truck in combination with an electric attachment is not restricted by distance of movement. Once programmed the sideshift stroke cannot exceed the permission values related to the stability of the forklift truck. Additional functions also include a display showing the service and maintenance requirements and evaluation of its operating hours.
For further information: info@bandbattachments.com
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NEWS Equipment
YoLong Industrial making a mark in the UK It’s been a busy year for YoLong Industrial, and despite 2019 not even being finished, the company is looking back at a very exciting year.
YoLong took part in the BevExpo Exhibition in Coventry earlier this year (the first and only Asian company to do so!), where it had a 4hl-fully-automaticbrewhouse on display, drawing much interest on the stand.
After BevExpo concluded, the YoLong team went on a UK tour to visit some of the top breweries, including Brewdog: Outpost - in Manchester, where a YoLong-fabricated 5hl-Brewpub setup is installed. A spokesman for YoLong commented that ‘It still looked as good as the day it left our factory floor, and the beer it produces tastes even better!’
Another Brewdog: Outpost – Dublin, needed some additional equipment, and
YoLong is set to fabricate a brewpub system for them, comprising a 5hlbrewhouse/10hl-stacked HLT&CLT/8 x10hl-PED-certificated-unitank.
As mentioned in the last issue of Brewing Business, the brewery equipment on show at BevExpo didn’t return home with YoLong. It was sold to the Cloudwater Brew Co. to be its pilot brewplant.
In addition to its UK installations, YoLong has been busy all round the world, including installations such as Brick Lane Brewery, Melbourne, where another equipment order - including 440hl tanks - is in the works.
Others include Brewery X, and BrewLander, which honoured YoLong with another order, this time for a 30hl fully-automatic brewery, including: Malt handling system/brewhouse/ unitanks/dry-hopping-device/ centrifuge/canning/and keg-machines.
Running With Thieves has placed an order for a 24hl-5 vessels-fully-automatic brewery, which is currently in fabrication. Specially designed 90hl-fermenters are also on order for the venerable Heineken.
For further information: yolongbrewtech.com
Parker opens doors to its expanded UK site Parker Bioscience Filtration - part of Parker Hannifin, the leading diversified manufacturer of motion and control technologies and systems - has unveiled brand new, expanded facilities at its Birtley, UK site; this follows the completion of a major, phased investment programme. The programme included the creation of state-ofthe-art office and conferencing spaces, extended laboratories and new clean room, manufacturing and testing facilities. Parker Bioscience Filtration, with its sites in Birtley and Oxnard, California, supports customers both locally and globally in improving process control, efficiency and supply chain security throughout their production and packaging processes.
The company has five decades of experience in working with the international food and beverage sector – with specialist expertise in the dairy, brewing, bottled water and wine industries – and offers a wide range of filtration solutions that ensure product quality, while maintaining the lowest cost of ownership.
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Parker Bioscience Filtration has developed cutting-edge technology for use in sterile filtration in the brewing industry and works in partnership with Belgium-based company Agidens Process Automation. This has enabled the global brewing industry to access systems which integrate Parker Bioscience Filtration’s microfiltration solutions with Agidens’ automated processing technology.
Kris Holmes, General Manager of Parker Bioscience Filtration, said: “It’s hugely exciting to have opened the doors to our extended and refurbished site in Birtley. The investment in these facilities demonstrates Parker Hannifin’s commitment to our European customer base and through this, we have strengthened the level of technical support and service that we can offer across the brewing,wine and bottled water industries.
“We have shortened the supply chain for our European customers and made it easier for customers to access filtration solutions and automated systems.”
He continued: “In addition, we have also provided a greatly enhanced working environment for Parker Bioscience Filtration’s specialist workforce. The overall investment in our laboratory, cleanroom, manufacturing, office and warehouse facilities has further bolstered our ability to serve the food and beverage industry and made our Birtley premises one of the most modern manufacturing sites for integrated bioprocessing solutions in EMEA.”
For further information: www.parker.com/bioscience
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NEWS Equipment
Prioritising environmental values
Dave Bird, National Sales Manager at Spirax Sarco, looks at energy efficiency in steam
Steam plays an important role in the brewing sector. It is widely used for a variety of production processes, including wort boiling, pasteurisation, Cleaning in Place (CIP), Sterilising in Place (SIP), bottle washing/rinsing, bottling and canning. Different types of steam, such as filtered and clean steam, can also have a huge impact on the quality of the end product.
The food and drink processing industry is labelled as the fourth highest industrial energy user in the UK by the Carbon Trust. Says Dave Bird, National Sales Manager at Spirax Sarco, “With the 2020 emissions target looming, it has never been a better time for the sector to reduce its carbon footprint. At Spirax Sarco, we are committed to helping our customers gain better control of their energy consumption, which, in turn, will help to significantly reduce energy consumption and costs. From experience, we have found that one of the best ways to do this is by implementing simple, efficient measures. A good place to start is using equipment that can optimise the steam system, such as modern heat exchange technology. Systems like these can be implemented easily, helping plant operators to improve overall plant safety, reduce
energy costs and usage, increase efficiency, and remain competitive in this demanding market. Crucially, these improvements don’t need major overhauls to company structures and processes. Instead, companies can make simple changes to equipment they already have in the plant, which will still achieve significant savings.
Given the current economic climate, operators may be interested to know that optimising the efficiency of their steam system could be easier than expected. Take, for example, steam traps. These are the most important link in the condensate loop, and can help to lower energy consumption, maintain product quality and increase productivity. Effective steam trapping is, therefore, an essential process that can help users operate sustainably. Needless to say, trap selection must meet the pressure, condensate load and air venting requirements of the process. From trapping stations to specific trap devices, steam traps are considered to be one of the most effective resource-saving measures, so users must take care of them – ideally through scheduled maintenance. A reliable and safe supply of hot water is crucial for wash-down and Clean-inPlace (CIP) processes. Traditionally, the beverage industry has relied on large shell-and-tube calorifiers that use steam to heat water.
By replacing these storage tanks with instantaneous systems that use compact heat exchangers, like Spirax Sarco’s EasiHeat™, plants can achieve energy savings of up to 20 per cent. These systems work by capturing and reusing heat that may otherwise have been wasted, and can deliver a constant supply of instantaneous hot water at a stable temperature. This reduces the amount of steam required, which, in turn, cuts fuel demand and the associated CO2 emissions. Furthermore, plate heat exchangers are easier to maintain and simpler to control, which helps keep the system running at optimum efficiency.
It’s important to remember that the boiler house is the engine room that powers the whole steam system, making it a vital place from which to measure efficiency. The only way to obtain true boiler efficiency is to meter all energy into the boiler (in the gas and feed water) and compare this with the useful energy out of the boiler (in the steam). Energy monitoring systems, such as Spirax Sarco’s B850 Boiler House Energy Monitor, manage this process, allowing users to react quickly to any data they receive. If the monitor detects a drop in efficiency levels, for example, the cause can be identified quickly and remedial action taken in order to prevent unnecessary costs from arising. The monitoring of systems also enables energy and facility managers to benchmark the efficiency of boiler settings and operating procedures, meaning energy and cost savings can be measured and implemented effectively.
All beverage companies must comply with certain legislation, and some may also be driven by their impact on the environment, hence the reason why energy efficiency needs to be high on the agenda. By implementing simple measures to help optimise the efficiency of the steam system, steam users will, not only benefit from reducing their carbon footprint, but will achieve significant cost savings in the process too.
For further information: spiraxsarco.com/global/uk
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NEWS Equipment
Traceability boost for stainless steel hygienic tube Neumo UK is always looking to increase levels of quality throughout the supply chain to integration within a process facility. As such, it can now offer a solution to assist traceability and visual assurance to an otherwise unmarked ‘polished’ hygienic stainless steel tube. During the polishing procedure ALL of the manufacturer’s mill markings are lost. These critically identify the grade of stainless steel used, the treatment of the tubes and the cast/heat number, which links the tube directly to the manufacturer’s material test certificate according to EN10204 3.1.
Material will always have full identification labels attached to each bundle. However, once on site or during fabrication, the bundles may get broken down, which presents a risk of losing identification and traceability.
For critical applications where traceability is essential, Neumo UK can now offer a solution which is to mark/stencil to each tube after polishing (see picture) to ensure traceability is maintained as much as possible. Re-stencilling at one end of tube after polishing with all KEY markings helps address the issue which assists the buyer, fabricator, integrator and site process manager to identify the tube with some assurance long after the labels/tickets have disappeared. The service can be requested at enquiry/order stage and includes: • Full Identification Markings, linking material to the Material Test Certification. • Permanent Line Identification for long term Traceability. • Unique Customer Code Option at order stage. • Clear Identification at the Fabrication Shop or Site Installation.
• Enhanced Compliance. • High Durability and Tamper Resistance
For further information: www.neumo.co.uk Tel: 01952 583 999
Growth at CFB Boilers prompts major expansion Leading steam and hot water boiler specialist, CFB Boilers, has doubled the size of its UK headquarters by adding a second floor to its existing premises in Clacton, Essex. The move comes on the back of substantial growth in company turnover, which has tripled in the past five years as increasing numbers of customers turn to CFB Boilers for their steam boiler requirements.
Adding a second floor has allowed the company to create a number of new meeting rooms with large-screen presentation facilities so that can host new and existing customers in an environment befitting of a market leader. “In such a competitive market, we need to provide differentiation for our customers,” said Derek Parish, Managing Director of CFB Boilers. “At CFB Boilers, we’ve always maintained a policy of reinvesting profits
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reverse osmosis unit that delivers high performance at around half the cost of alternative products.
back into our business and our staff. All stakeholders can see for themselves the type of environment we’re trying to create. We want our customers and employees to know that we’re determined to remain at the helm of our industry.”
CFB Boilers can boast over 120 years of manufacturing steam boilers in the UK. Business success is founded on a bedrock of quality engineering, superior customer service and market-leading innovations. For instance, CFB Boilers lays claim to being the first and only steam boiler specialist to manufacture an energy-saving, superior four-pass steam boiler in the U.K. as well as a novel
The family-owned company has evolved to become the independent steam specialist for reliable and efficient steam and hot water solutions, whether it be for developing markets such as breweries or long-established segments. CFB Boilers prides itself on fast quotation response, quick order turnaround, and competitive pricing as standard.
As well as manufacturing its flagship steam boiler in Clacton-On-Sea, Essex, CFB Boilers are also the OEM partner for Bosch horizontal boilers, while in addition the company supplies a wide variety of electric and hot water boilers, ancillary equipment, plant rooms and skid assemblies.
For further information: www.steamboilers.co.uk Tel: 01255 224500
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For the Brewing, Food & Dairy Industries
Maintaining Traceability for “Polished” Stainless Steel Hygienic Tubes Size range o/d: 12.7mm (1/2”) – 204mm (8”) • Full Identification Markings, linking material to the Material Test Certification • Permanent Line Identification for long term Traceability • Unique Customer Code Option at order stage • Clear Identification at the Fabrication Shop or Site Installation • Enhanced Compliance • High Durability and Tamper Resistance Please just request this service at enquiry/order stage
For your Complete Steam Solutions www.steamboilers.co.uk TEL: 01255 224500 BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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FOCUS UK Cider
Brew-School adds Craft Cider Making course Brew-School in Bakewell is adding to its extensive range of brewing and distilling courses in 2020 with a new one-day Craft Cider Making course.
The course - taken by Simon Worsey of Darley Abbey Cider Company - takes attendees through the ‘hands on’ aspects of small batch craft cider-making. Simon explores the various models including small scale home production, a
co-operative community-based collection model, right through to full-scale commercial production, showing how you can make cider as a hobby or on a commercial scale. The next course takes place on Sunday 22 March and is £145 per person.
Coming Soon in 2020 (date to be announced) Ever thought of producing your own fruit liqueurs to add to your portfolio of craft drinks? Brew-School has also teamed up with Hogg Norton, an awardwinning producer of fruit liqueurs, to explore the secrets of producing vegan friendly natural fruit liqueurs in natural fruit flavoured combinations. Both these courses look at the commercial and practical challenges of production, marketing and sales and are a great introduction to businesses looking to add to their range of craft drinks.
Standing out from the crowd is key to success in the cider market With a growing market now boasting more than 500 producers in the UK, cider makers are facing increased competition and need to do all they can to catch the attention of shoppers. Cepac, the leading independent corrugated packaging producer, has developed a range of exciting packaging options to fulfil the needs of this vibrant sector.
The packaging specialist, which has more than 20 years’ experience working in the drinks industry, suggested that while the cider sector has the potential to increase dramatically in a similar vein to the rise of craft beer, producers can now adopt a range of different formats when it comes to packaging – to ensure their products stand out from the competition. As well as eyecatching design, the sustainability of a product’s packaging
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has become a key consideration for cider makers. The removal of plastics, typically used to hold cans together, or for packaging in a tray and shrink-wrap combination, relies on innovative alternatives from packaging experts. Producers can also benefit from choosing FSC certified papers which encourage responsible forestry, adding to their sustainable credentials. In its work for the beer and wine markets, Cepac has previously developed single sheet wraps to support high-volume, high-speed automated lines, as well as shelf-ready click and close designs to eliminate the need for additional tape or glue. The packaging producer also manufactures Arcwise, the UK’s first curved corrugated solution, which allows for new design innovations for packaging, combined with greater pack strength and resistance, thanks to its unique curved form. Christian Lee, Business Development Manager for Cepac said: “The recent
For further information: www.brew-school.com
growth in the cider market, coupled with an influx of options available to customers, means that cider producers can now complement their products with creative, attractive and sustainable stand-out packs to grab the consumer’s attention. Our expert packaging design team is well placed to meet the needs of customers in this market – in terms of both functionality and aesthetics.
“As well as our standard product range, we’ve been working on a number of new innovations, such as fridge packs and seasonal gift packs, which in combination with the highest quality print and highly creative design, truly maximise the product presentation.”
For further information: www.cepac.co.uk
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NEWS Ingredients
Muntons customers clean up at Scottish awards Muntons, the maltster and malted ingredient manufacturer, hosted a table of Scottish craft brewing customers at the annual Scottish Beer Awards held in Edinburgh’s Corn Exchange on 19th September, an event attracting over three hundred brewers and representatives to attend the ceremony. Breweries and beers made using Muntons malts dominated the winner’s podiums, with eleven of the possible fifteen gold awards going to its customers. In addition, eight of the nine business awards were picked up by Muntons customers.
Muntons sponsored the ‘Product Development Team of the Year’ award and hosted representatives on its table from Ferry Brewery, Drygate Brewing Company, Fierce Beer, 71 Brewing and Stewart brewing. Of the
24 awards in total (15 beer awards & 9 business awards) there was a resounding success for Muntons customers, who won a total of eleven Gold awards, five Silver awards, nine Bronze awards and picking up eight out of nine of the Business Awards.
Fierce Beer picked up ten awards with head brewer, Dominique Bongers, picking up the highly coveted ‘Brewer of the Year’ title. Stewart Brewing also performed exceptionally well collecting the prize of ‘Brewery of the Year’.
David Hannah, craft brewing area sales manager for Muntons, remarked: ”A great night was had by all who attended and this event clearly demonstrated that
the brewing sector in Scotland is still going from strength to strength with great beers truly beginning with Muntons Malt.” Photo Credit – Martin Windebank for the Scottish Beer Awards
For further information: muntons.com
Award-winning brewers extend Charles Faram team
Charles Faram has announced that experienced brewers Jon Stringer and Rafik Abidi have joined the team in another move to build on its service to customers.
Managing Director, Paul Corbett, said, “We are delighted to welcome Rafik and Jon to the Charles Faram team. They are both award-winning brewers and have extensive knowledge of the brewing industry. They will enhance the excellent technical backup service to our customers and will not only be able to provide advice on the use of the range of hops, malt, yeast and brewing aids we supply but also offer general advice on anything brewery- related. Having spoken to them in depth about their new roles I know that they are very excited to get going and looking forward to visiting breweries and meeting our customers.” Jon Stringer started his role as Sales Manager to the South East and East of the UK on 9th September. Located in Broadstairs, Kent Jon has spent 8 years at Gadds’ (Ramsgate Brewery) where he cut his teeth in the brewing
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industry and was eventually elevated to Head Brewer. This experience and his Diploma in Brewing with passes for modules 1 & 2, makes him a fantastic, knowledgeable addition to our pool of technical knowledge and expertise.
Rafiki Abidi has joined us as Sales Manager for the South West and West. Rafik was born in Algeria and grew up in Paris. He then moved to London when he was 20, where he studied Chemistry at the University of North London. His brewing career started at Fuller’s Brewery in London as a Lab Technician before moving to Edinburgh to study for a Masters in Brewing & Distilling at Heriot-Watt University. He has since John Stringer
Rafik Abidi
worked for Wychwood Brewery, Shepherd Neame Brewery, Whitstable Brewery and most recently Marston’s Brewery in Burton on Trent. His qualifications are French baccalauréat, BSc Chemistry, MSc Brewing & Distilling and from a production point he has a wide experience ranging from a 2BBL pilot Brewery up to 600BBL brew length.
Charles Faram are a grower-owned hop merchant situated in Newland at the foot of the Malvern Hills, ideally placed for collection or distribution through the UK.
The company also has offices and cold stores in Yakima, Portland and Toronto. Faram’s cold stores have one of the largest range of hop varieties available from stock in both vacuum packed leaf hops and Type 90 pellets. Varieties come from the UK, Belgium, Czech Republic, France, Germany, Poland, Slovenia, New Zealand and the USA. Its own varieties include Archer®, Godiva™, Jester®, Minstrel®, Olicana®, Harlequin and Mystic.
For further information: www.wellhopped.com
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NEWS Packaging & Labelling
Gipsy Hill Brewing Co announces brand refresh Independent South London brewery Gipsy Hill has revealed a new core range lineup and refreshed brand identity centred around the key message of “brewing a better life”. As part of the process to reduce wastage, Label Express was asked to produce eye-catching labels.
Said Gipsy Hill Co-Founder, Sam McMeekin, “We decided to go from fully printed cans to base cans with labels. We will be using a base printed can for all of our core products with labels to differentiate them. In addition to the freedom this gives us from a design angle, it made sense from a waste, storage, and recycling perspective. Using a template can plus labels means we can run much leaner can runs, lowering waste. All cans are still fully recyclable, despite the label, and reduces the carbon footprint we’re running as a brewery with a roughly 20% less stock of cans at any one time as a result.” The brewery, which recently completed an ambitious expansion project to double its production capacity to
25,000hl per year, has taken the opportunity to increase its number of permanently available beers to six, while also undertaking a refresh of its core brand values and visual identity. The refresh seeks to reflect the brewery’s commitment to inspiring people to make better choices, and to encourage aspirational living both inside and out of the beer bubble, while four previously limited releases are to become permanent fixtures in the Gipsy Hill core range line-up. “Five years, and 700 brews, down the road and we figured it was time to take a moment, look back and reflect for a second on where we’ve come from, then think about where we’re going,” said Sam McMeekin. The new core range, all of which will be available in keg and 330ml can format, features a mixture of old Gipsy Hill stalwarts and new and improved recipes
for previous specials. As part of the refresh, the brewery’s flagship ‘Beatnik’ Pale Ale has been reincarnated as ‘Bandit’ and is now certified as gluten free according to EU regulations (the finished beer contains less than 10mg/kg of gluten). In keeping with the brewery’s distinctive visual style, each of the core-range cans features a member of the Gipsy Hill team, designed by illustrator Marcus Reed. Each beer is designed to evoke the particular personality traits and interests of the featured member of staff, reflecting how they chose to enjoy their downtime outside of work.
For further information: label-express.co.uk
The Label Makers add playful-styled labels to complement special release beer series Leading label manufacturer, The Label Makers, has produced a range of striking new labels for a special release beer series by West Yorkshire-based Vocation Brewery. Noted for making bold statements with its modern brews, the craft brewery is giving traditional beer branding a wide berth, in favour of some vibrant designs to match the liveliness of their new releases.
As a limited-edition initiative for 2019, the special release series consists of twelve new beers in can and keg formats, with each being released monthly. The Label Makers’ nine labels for the series to-date have been produced in relatively low volumes of between 2,500 and 4,000 units for each can design. Alastair Fielding, key accounts manager at The Label Makers, said: “It has been
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great to work with these playful and vibrant designs. The labels have been printed digitally to achieve a quick turnaround to accommodate the short lead-time and limited volumes of this monthly range.
“The labels were finished on the AB Graphic Digicon Series 3, creating a mix of tactile finishes and cementing the quirky yet fun nature of the products. High build screens and spot gloss varnish finishes have been used to give the completed product added value and a heightened experience for consumers. “We have also supplied labels for Vocation’s ‘Hang Loose’ craft beer release, which is stocked by a major retailer. To create another unconventional finish, we used a sandpaper varnish, which feels exactly as it sounds! It is fantastic to work with a brewery with such a diverse range of products, variations in volume and who push the
boundaries in design and finishes to the limit.”
Rachael Pinder, head of operations at Vocation Brewery, said: “We chose The Label Makers because we were extremely impressed with their flexibility and ability to react to whatever the designers threw at them! They deliver quality in a timely fashion, always quick to respond to our needs. Following the response to this series so far, we are now looking to produce another specials range, so watch this space!”
For further information: thelabelmakers.co.uk
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NEWS Storage & Distribution
Beer Hawk FRESH boosts craft beer distribution Craft brewers across the UK are being offered a powerful new route to market with the launch of Beer Hawk FRESH.
At the heart of the Beer Hawk FRESH proposition is its chilled supply chain. Operating from a refrigerated warehouse in Central London, Beer Hawk FRESH delivers cold-chain beer in kegs, cans and bottles, same-day to London customers, always in breweryfresh condition.
Among the acclaimed breweries already signed up with Beer Hawk FRESH are Modern Times, Magic Rock, Fourpure, Little Creatures, Alpine, Great Divide, Voodoo, Camden Brewery, Birra Del Borgo, Goose Island and Brewski.
Breweries receive seven-day credit terms, which is a notable improvement over the usual 30 days minimum that the majority of UK craft brewers currently operate under. Beer Hawk will also agree annual volume targets and offer collaborative forecasting.
Andrew Morgan, Head of Beer Hawk FRESH, describes the business as a “coming of age” for the craft beer sector. He said: “Breweries working with Beer Hawk FRESH will also gain access to the sales support and distribution network of the UK’s largest online beer retailer at beerhawk.co.uk, while still maintaining their independence. With Beer Hawk FRESH part of ZX Ventures, the global
growth incubator of AB InBev, breweries will benefit from the significant scale this provides in the UK craft scene.”
Morgan (pictured), known for pioneering beer freshness and refrigeration, said the aim is to give shops, bars and restaurants across the UK access to the highest quality, most commercially viable beer possible. He added: “Simple science dictates that beer is happier when it’s stored below 6 degrees Celsius. It keeps the flavour as the brewer intended and stops beers refermenting, which means more beer is poured rather than fobbing foam down the drain. We’ll be delivering cold kegs that bars won’t have to worry about which means less waste and happier customers.”
The bespoke online ordering platform provides live inventory and will guarantee stock when orders are placed, resolving an issue that has been a challenge for distributors and a cause of frustration to retailers. Morgan said: “Beer Hawk FRESH is as much about fresh thinking as it is fresh beer. We’re going to change the way businesses can expect a craft beer distributor to behave. For retailers, all our beer is stored cold for maximum commercial quality, and we’ll offer nextday delivery across the UK with no minimum order quantity.
quickly, and our platform gives bars, shops, restaurants and breweries the confidence to trade on a firm footing, while giving consumers access to both modern and classic world-class beers.”
Chris Beaver, Channel Controller, UK and Europe for Lion, owner of Magic Rock and Fourpure, said: “As beer quality is the most important thing to any brewer, we are delighted to work with such a respected distributor as Beer Hawk on entering the world of refrigerated distribution.” Many more brewery partners are due to be announced in the coming weeks. As an opening offer, retailers signing up to Beer Hawk FRESH will be given £50 credit towards their first order.
For further information: info@beerhawk.co.uk
Britvic increases warehouse pallet storage density with Jungheinrich racking and shuttle solution Jungheinrich UK has provided leading soft drinks company Britvic with a multi depth, high density under pallet carrier (UPC) shuttle racking solution to optimise its warehouse space in Rugby. The installation, which includes three areas on site, has significantly increased the number of pallet spaces for the storage of raw material used in the manufacture of soft drinks cans. Use of the available space has been completely redesigned in the warehouse following in-depth analysis of the site
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“The UK beer market is changing very
and ongoing consultation with Britvic. Utilising existing resource in all its guises was key and, while increasing capacity, a floor plan was also required that would accommodate Britvic’s double pallet handling counterbalance trucks. For one new area of the warehouse, a multi-depth racking system and four shuttle units were deployed, optimising the available storage space. The solution was tailored by Jungheinrich to create more than 300 additional pallet spaces on top of the target Britvic requirement; this project was all about capacity on site. A second palletised area of the warehouse was designed in place of an
existing carousel system, creating an additional 206 pallet spaces with static pallet racking; while a final area was enhanced by unlocking space vertically. Here, block stacked pallets were replaced with conventional racking to deliver an additional 2,186 pallet spaces – resulting in capacity for a total of 3,376 pallets across all three projects. Installation at the Rugby site, which was completed at the beginning of April, was phased over two months, while the warehouse remained operational.
For further information: www.jungheinrich.co.uk
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NEWS Containers
Bespoke kombucha bottle boosts Equinox sales The top-selling kombucha tea is now being sold in new bespoke glass bottles made by leading glass manufacturer Beatson Clark. Equinox Organic Kombucha is a fermented tea craft-brewed in the Calder Valley in West Yorkshire from Chun-Mee green tea, raw cane sugar, spring water and kombucha culture. Having started life seven years ago as one of the first kombucha breweries in the UK, parent company Flower of Life is now one of the largest kombucha producers in Europe.
To reflect the growth of the business Managing Director Daniel Spayne decided on a packaging rebrand and approached Beatson Clark for a bespoke bottle design. Flower of Life is in the process of becoming a Certified B Corp – a new kind of business that balances
purpose and profit – and was keen to ensure its rebrand helped to protect the environment.
Beatson Clark ensured that our bottles contain more than 35% recycled glass.”
Beatson Clark’s Business Development Manager, Chris Palmer, worked closely with Flower of Life during the brand design process, attending branding meetings and going through aspects of glass production.
Chris Palmer commented: “We were very pleased to be asked to design and manufacture this new bespoke bottle for Equinox Organic Kombucha. After a number of discussions about their packaging rebrand their design agency sent us a concept to work from.
“We’d been discussing the concept of a bespoke bottle with Beatson Clark for a while,” said Daniel. “We wanted a more reliable supplier closer to home because we put the environment at the centre of everything we do. As part of the rebrand we wanted to update the packaging that we had – it was perfect for the smallscale business selling at markets but it wasn’t suitable for a national roll-out. We’ve updated the packaging to be more in line with what consumers are looking for today, and because Beatson Clark in South Yorkshire is only 40 miles away from our site in Hebden Bridge they fitted the bill perfectly.”
“The new 275ml white flint bottle is like nothing you’ve seen – it’s shorter than the old bottle and displays a unique craft nature that reflects our product,” said Daniel. “It’s all part of making the packaging live the product – a high-end, craft-brewed kombucha – and the bottle shape really adds to that. What’s more,
One challenge for Beatson Clark was to provide as large a space as possible for the Equinox Kombucha label without impacting the design of the bottle. “Our label is based on a sundial or sunray concept,” said Daniel. “It’s wider at certain parts than others, a funky design which links in to the curves of the bottle. To have room to include all the information, Beatson Clark needed to design a bottle with as wide a label application space as possible. Beatson Clark have always done everything they can to be flexible for us and to make sure that they provide us with an excellent service and a high-quality product.”
“It’s a good example of how a creative collaboration can produce a stylish bespoke design which can really improve shelf appeal and boost sales.”
For further information: www.beatsonclark.co.uk
Creating a Manchester gin with ‘Haçienda spirit’ Allied Glass has supplied the bottles for award-winning distiller, Manchester Gin, which has come together with musical legend Peter Hook to create an incredible small batch gin – Manchester Gin – FAC51 The Haçienda. The first two batches were made available in stunning limited-edition bottles featuring FAC51 inspired artwork. This partnership celebrates the city’s rich cultural spirit and lasting impact on house and dance music around the world. Manchester Gin master distillers Seb Heeley and Jen Wiggins
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worked with Joy Division and New Order icon Peter Hook to choose the key botanicals to give this gin its unique flavour - a refreshing zestiness that comes through from the lemon and lime peel, a nod to the vibrant ‘acid house’ movement. This is combined with locallyforaged dandelion and burdock root, flavour notes that give Manchester Gin its signature smooth and balanced depth of flavour. “The whole process was brilliant, I wanted to choose ingredients for the gin that told a story of the Haçienda - I love the reference to acid house and smooth notes. But,
while I was there for the selection of the ingredients, I had to leave the final tasting and approval to my wife,” said Hook.
The label Manchester Gin – FAC51 The Haçienda has been reimagined in the classic Haçienda colours and design style with the clear front label revealing the limited-edition inner label. Both labels are striking and recognisable and have been assigned their own ‘HAÇ’ numbers used in place of batch numbers (any later designs will have new HAÇ numbers). HAÇ13 uses the hallmark yellow and black stripes as the label backdrop and HAÇ15 uses the famous “Use Hearing Protection” poster image.
For further information: @alliedglassUK
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NEWS Containers
Williams Bros joins the OneCircle community to expand KeyKeg recycling in Scotland Williams Bros. Brewing Co, located in Alloa, Clackmannanshire, Scotland, has joined the OneCircle initiative to provide a KeyKeg collection hub for breweries in Central Scotland.
The brewery, which is firmly established as one of Scotland’s largest independent breweries and also provides a central hub for the bottling and packing of many of the country’s best craft beers, is using the space it has available at its site to create a collection and recycling hub where breweries in the region can send their empty KeyKegs. Currently, 30% of a KeyKeg is made from recycled material but the ambition is to make the kegs fully circular and OneCircle is a big part of meeting that goal. Scott Williams, founder of the brewery, said: “We wanted to be a part of
recycling and make sure that we were doing our bit for the environment. We are KeyKeg users so becoming part of the OneCircle initiative made perfect sense. We had the space to create the collection hub and house the compactor so that crushed kegs can be sent on for recycling and reuse.”
Annemieke Hartman from OneCircle commented: "I am delighted that a renowned brewery like Williams Bros has decided to join the OneCircle initiative, helping KeyKeg users in Scotland make sure their packaging is recycled and reused.” In addition to its sustainability credentials, KeyKeg also provides premium protection for draught beverages like beer, cider and wine, ensuring they reach the consumer as fresh as the day they were produced, thanks to the unique bag technology which provides double the shelf life of other PET kegs.
For further information: www.keykeg.com www.onecircle.world
Durham Box digitally revamps BAD Co’s pack Leading corrugated packaging manufacturers, Durham Box, has revamped BAD Co’s mixed multican beer pack. Inspired by American ale production, the beer brand needed an update on its selection pack, comprising of four different craft beer varieties.
Durham Box has been servicing a broad segment of the corrugated market for the last thirty years. Its recent major investment in an EFI Nozomi C18000 digital press was key to completing the box revision and it was able to deliver on
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the customer’s brief, with the new cutting-edge technology providing impressive image quality and fast running speeds. The firm is the first UK packaging manufacturer to invest in a Nozomi.
“Our reworked packaging for BAD Co has not only improved the digital quality of the artwork, but also streamlined production processes to reduce waste, improve efficiency and save the client money,” said Durham Box’s Paul Barker. “We started by cleaning up the existing artwork to enhance the can imagery on the box and create deeper blacks. We were able to reduce costs by removing any print from unseen areas of the pack. And by moving away from litho to the Nozomi, we were able to improve the production lead-time by two weeks. Keeping the entire process in-house with our latest kit, allows us to benefit from greater control on the entire process, whilst also
reducing waste. We selected a B flute board grade, so were able to incorporate a clay-coated outer liner, thereby providing good protection throughout the supply chain. When primed and printed through the Nozomi, this then gives an enhanced finish with great on-shelf presence.” North Yorkshire-based BAD Co was founded five years ago, starting out with just a 10-barrel brew kit. The company has since expanded rapidly and now produces in excess of 3 million pints per year.
Jill Helm from BAD Co said, “We have been working with Durham Box for the last two years and we have been impressed with their excellent packaging solutions and great customer service. “Their digital print capabilities generate fantastic savings for us. We are now in discussion with them regarding new gift boxes for our sprint range, and we look forward to seeing the results.”
For further information: www.durhambox.co.uk
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THE VIEW THROUGH MY GLASS BOTTOM
Bitter the tipple you know Julian Grocock
Although I’m trying my best to fulfil a promise to stop wallowing in nostalgic retrospection, I still find it overwhelmingly difficult to consider the current and future development of the beer industry without deploying the context of historical perspective. This time around that means addressing a subject already covered earlier this year by two far more established and esteemed beerwriters. Back in April, both Martyn Cornell and Pete Brown drew attention to the industry’s growing reluctance to use the word ‘bitter’, either within a brand title or as a flavour descriptor on pumpclip, badge or label. You might well snort that any contribution I offer half-a-year on is ‘late on parade’ and therefore pointless – to which my retort is that the demise of bitter in name is not something I’m prepared to see reduced to brief statements of regret, tinged with resignation and a defeatist diagnosis that the patient, being terminal anyway, should be allowed to die quietly. Surely this is an iconic issue that deserves more than a few crocodile tears in a one-off time bubble that's now burst, behind us, and consigned to history. Appropriately, as I’m writing this, a Morning Advertiser article is asking the question: ‘Why are historic beers being rebranded?’ I’ve read it three times, to confirm that ‘bitter’ doesn’t get a single mention, even though its deletion is the common denominator in the revamp of many of the beers mentioned. If it’s already being forgotten, I’ve no choice but to shout it myself… ------------
I first encountered an ‘anti-bitter’ trend as long ago as 2007, when I spent a telesales day at the regional offices of a leading national cask ale wholesaler, whose phone staff had been instructed, in their efforts to entice publican customers to purchase the latest offerings from the guest beer portfolio, to avoid using
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the B-word – on the grounds of its supposed negative connotations. Ridiculous, I thought – or something rather less polite. Delving further back into that historical perspective, I’m reminded that I grew up in a drinking age when style had more substance than brand. A pint of bitter (or mild or lager) is what we asked for – though Guinness and the feverishly advertised national kegs presaged the arrival of a much more commercial battleground. Fifteen or so years later, having graduated to be a fanatical fundamentalist poised behind an array of handpulls committed to offering ever-changing choice and a comprehensive real ale education, I’d climb on the haughtiest horse to deliver a trademark sneer at that traditional request: ‘A PINT OF BITTER? When you go to the greengrocer’s do you ask for a vegetable?!’ Having thus done my bit for brand identity and awareness, advancing age has taught me to tone down the arrogance. I’ve witnessed brewing’s evolution – indeed revolution – towards infinite diversity driven by unbridled imagination and experimentation with a storecupboard cornucopia of ingredients. We now live in a world of style multiplicity, and of beers that break style boundaries – where pale ales can be black and stouts white – and ‘boring’ grey is embodied in the retention of a tedious, traditional, style-oriented name. ------------
Marston’s, sometime recipients of positive comments in this column, provide a few name-change examples: Banks’s Bitter is now
‘Amber Ale’, Marston’s Burton Bitter is ‘Saddle Tank’, and Ringwood Best Bitter is either ‘Razorback’ or ‘Razor Back’. The brewery’s own website can’t decide which, but the confusion is irrelevant in an excellent GBGlisted and popular community local I frequent, because one ageing regular customer has flatly refused to drink anything with such a silly name, so the Best Bitter pumpclip remains in place. Boring and grey he may well be, but I know where he’s coming from. I’m picking up a sense of ‘yer da’ derision from artisan aficionados but, as I’ve noted before, a thriving and essentially democratic Great British pub culture – currently under significant threat, remember? – relies far more on the supping masses than elitist hipster ‘sipsters’. ------------
The Church of Beer is universal and inclusive enough to embrace all styles, including the unpretentious bitters that continue to pull me to the pub, and deserve to keep their descriptive name. All that’s needed is…what’s the word?... Perspective.
Julian Grocock
Julian Grocock is a former pub landlord, managing director of Tynemill/Castle Rock, and chief executive of SIBA. 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 • Winter 2019/20
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The
SPRING issue of
BeerX 2020 PREVIEW
l A chance for all exhibitors at the annual
trade event in Liverpool to give attendees and potential attendees - an idea of the products and services being displayed and demonstrated on their stands
Showcase will be published by
28th February 2020
EDITORIAL DEADLINE : Friday 31st January
ADVERTISING ARTWORK: Friday 7th February
Feature
In The Mix
l Malts, hops, fruit, yeast and any other raw materials which contribute to the finished product l Chemicals and other adjuncts used in the drinks production process l Companies providing power and other resources, plus products and services to help meet hygiene regulations
For more detailed information on these features, visit brewingbusiness.co.uk/features-list/
Just in case it’s not readily apparent -
here’s what this magazine is all about! We’re a quarterly ‘Product & Services’ platform for the UK drinks production industry So if your business has something to sell to UK brewers , distillers, cider makers, wine producers and other drinks manufacturers, you can publicise it within our pages. Is there another UK drinks trade magazine that ticks all these boxes?
o Free subscription for a printed copy open to ALL UK brewers 3 o Free subscription for a printed copy open to ALL UK distillers 3 o Free subscription for a printed copy open to ALL UK cider makers, wine producers, soft drink manufacturers 3 o Circulation figures which are ABC audited & certified 3 o Free editorial (no advertorials please!) 3 o Right-hand-page, low-cost advertising, with additional discounts and benefits. 3 o Online page-flip version with editorial live links to advertisers’ websites 3 o Social media coverage of advertisers’ editorial 3
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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.
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For more information about member benefits, please contact info@bfbi.org.uk
December 6th 19th 2020 January 14th 28th March 6th
BFBi Midland Section Christmas Meet, Birmingham Eastern Section Festive Food & Drinks, Brewery Tap, Greene King, Bury St Edmunds Eastern Section Indoor Cricket Challenge of Plactic Packaging Joint BFBi & IBD Southern Section Seminar, Hall & Woodhouse, Dorset Northern Section Annual Lunch, Leeds
10th – 12th
SIBA BeerX, Liverpool
19th
Tour of Adnams Brewery & Distillery, Southwold, Suffolk
April 29th May 14th 21st June 16th
BFBi National Luncheon, Drapers' Hall, London Tour of Tiny Rebel Brewery, Rogerstone, Newport Tour of Curious Brewery & Chapel Down Winery tasting, Ashford, Kent BFBi Midland Section House of Lords Annual Luncheon
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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BREWING & BEVERAGE INDUSTRIES BUSINESS • Winter 2019/20
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