Brewing & Beverage Industries Business (BBIB) - Issue 3

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November 2016 Issue 3

Introducing our

ISSN 2398-2489

Showcase features

PRODUCTION EQUIPMENT

IT & BUSINESS SYSTEMS

HYGIENE & RESOURCES

Plus top writers and all the latest industry news The Products & Services Magazine for the UK Drinks Production Industry

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In This Issue....

Adrian Tierney-Jones talks about...

Page 7 Beer and food Stephen Beaumont talks about...

Page 9 Growlers Julian Grocock talks about...

Page 10

Business mentoring

Nick Hickman talks about...

Page 20

Keg filling

Nick Alterskye talks about...

Page 40

Keg retention

David Ashmore talks about...

Business efficiency Page 46 Julie Carling talks about...

Opportunities in gin Page 50 Plus

Showcases covering...

PRODUCTION EQUIPMENT

IT & BUSINESS SYSTEMS

HYGIENE & RESOURCES

Published by freerbutler limited PO Box 9666, Nottingham NG10 9BY United Kingdom Tel: 0115 8 549 349 Š freerbutler limited 2016 For editorial or advertising enquiries, please telephone Chris Freer on the above number or e-mail: chris@brewingbusiness.co.uk ISSN 2398-2489 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 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.

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INDUSTRY NEWS Plus useful information for brewers about joining the BFBi

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

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Ruth Evans TO Welcome Another year flies by!

As we near the end of the year, I could swear time is moving faster with every passing second.

As well as a number of regional tours, visits, lunches, dinners, seminars and Trade Talks etc , what has BFBi got in the pipeline for the coming year?

Overseas Exhibitions: We have booked blocks of space at two major exhibitions next year: Craft Brewers Conference & Trade Expo, 10-13th April 2017, Washington D.C, USA. A very important show for those looking to the US market. We have a block of stands, adjacent to the entrance walkway and a beer station where we hope that British brewers will, once more, be able to showcase their beers.

Drinktec, September 11th – 15th 2017, Munich, Germany.

Drinktec is the global exhibition, showcasing the entire supply chain, held every four years. We have been working with drinktec in order to create an opportunity for beverage manufacturers to exhibit and source potential distributors/wholesalers.

Drinktec have recently announced a partnership with PRO FachHANDEL the leading fair for German drinks and convenience retailers.

We are currently lobbying for funding for both events. Anybody interested in exhibiting at either of these events please contact me on ruthevans@bfbi.org.uk

BevExpo 2018: We have provisionally booked a venue and dates for BevExpo 2018. Further details will be announced following consultation with the membership.

Anybody interested in BevExpo, please visit the website, where you can become a virtual visitor; browse the exhibition hall, view the seminar presentations and sign up as a potential 2018 visitor or exhibitor.

National Luncheon, 26th April 2017, Guildhall, City of London, UK: Next year’s National Luncheon again plays host to the International Brewing & Cider Awards. The winning brewers and cider makers from around the world are invited to attend to collect their medals and, perhaps, one of the 10 coveted trophies. Attendees get the opportunity to sample the wide range of winning beers and ciders (over 90 brands in 2015), many which you will not have an opportunity to sample easily on UK soil.

Anybody interested in booking their place now please contact b.haggart@bfbi.org.uk

Trade Committees: BFBi hosts a number of industry trade committees covering sectors such as dispense; gas supply and installation within the pub cellar; keg and cask; brewers’ grains/yeast/ullage. The work of these committees goes un-noticed for most of the time – until there is an issue.

It is at this point that the expertise of committee members from throughout the supply chain comes into its own, with industry working together to ensure a successful outcome (most of the time). A very big quick vote of thanks to everybody who has participated on these committees during the past year.

A myriad of other events/issues have been and will be taking place but, in essence, BFBi is here to support you.

Contact us for more information, help and support and – look forward to seeing you next year.

Ruth Evans M.B.E. BFBi CEO

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

Representing the entire value chain supplying the Brewing, Food & Beverage Industry We believe that we are unique in that we represent an entire value chain - from seed merchants, barley growers, maltsters, hop merchants, suppliers of raw materials through to production and packaging machinery manufacturers and suppliers and dispense/point of sale suppliers, manufacturers and installers.

Our core values are sustainability of the value chain; fraternity; promotion of our Members, enabling them to act together in all areas relating to their trade or professional interests.

Today, our strength and depth of membership expertise continues to help manage the opportunities and challenges facing our modern industry.

Brewers - the BFBi is open to you too! - Telephone 01902 422303 for more information

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BREWING & BEVERAGE INDUSTRIES BUSINESS

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Adrian Tierney-Jones The versatility of beer knows no culinary bounds!

Here’s a thought. If you’re a brewery that enjoys matching your beers with a variety of dishes, how does this sound? On my plate there’s a fillet of celeriac, which has been smoked, then seared before being braised, and then presented with the grace and elegance of the finest piece of steak. It’s tender, earthy and salty-sweet, and it completely wrong-foots my senses, especially as I’ve never been that excited about celeriac.

It’s a vegetarian dish as well and I’m not one (a vegetarian that is). There’s also a choice of two beers to match the dish, which is accompanied by rainbow chard and pickled walnuts. Both are from the USA; Sticke Alt is brewed by Harpoon in New England while Baba Black Lager has come all the way from Utah’s Uinta.

If we’re talking about which beer goes best with the dish then the Baba brings out the earthiness of the chard, but the clear winner is the Sticke Alt, whose rich malt character is an intriguing match with the caramel chewiness of the seared celeriac, as if the beer was searching to pick out new flavours. The celeriac also has a sweetness that seems to be intensified by the beer. I did try a few more sips of the Baba, but it was the Sticke Alt that spoke long words of love to this dish and turned what on paper would seem like a dreary vegetable (celeriac is often the kind of veg that only a mother could love) into something more over-reaching and intense on the palate.

This beer dinner happened back in August, at the Brixton restaurant Salon, and was organised by the American Brewers’ Association (hence the beers) with the grand idea of demonstrating that beer and vegetarian food can be ideal partners on the dining table. It’s not exactly a new idea — during my time as Secretary of the British Guild of Beer Writers I worked on the beer and food matching for several Guild award dinners

and we did try to find beers that would be suitable for vegetarians, but we were not always successful as one vegetarian attendee said to me later on. I wonder if I held an unconscious belief that the best matches were always between beer and meat or fish, a belief that I often find is shared by the majority of breweries who celebrate beer and food matching.

Elsewhere in the dinner, we had marinated beetroots, whipped sheep curd, puffed barley, hibiscus accompanied by a saison; girolles, sweet corn, orange and allspice butter was matched with a West Coast-style IPA and after the celeriac a dessert of olive oil ganache, salted caramel and cherry hazelnuts was the perfect partner to a strong old ale.

The evening was an eye-opener and a revelation. As well as being delicious, it also got me thinking about how matching vegetarian food and beer is still very much an esoteric pursuit when it comes to the table. After all, there’s a chance that quite a few drinkers excited by the British beer revolution are also vegetarians and why should they be sitting on the gastronomic version of the naughty step when it comes to beer and food?

According to the Brewers Association’s Executive Chef, Adam Dulye, who oversaw the meal with the restaurant’s head chef Nick Balfe, ‘we wanted to show what’s happening in the world of beer and food today. Chefs like Nick and restaurants like Salon together with small and independent craft brewers are on the same path. Small and independent is now the cornerstone of the craft brewing and culinary movement. It’s all about quality — from the brewers who brew your beer to the chefs using quality ingredients —and the connection between what’s in the glass and what’s on the plate. We wanted to challenge people’s perceptions of how they think about beer and food, and pairing American craft beer with British vegetables was one way to achieve this aim.’

It all sounds very exciting and something I would recommend any brewery

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looking to throw a beer and food dinner to try. A small caveat though. Even though beer and food matching is common in the brewing industry and we have seen the rise of such creatures as the beer sommelier, I would hazard a guess that outside our small beer bubble there are many whose idea of beer and food is still stuck at stout with oysters or a pint of bitter with fish and chips. The idea of matching high-end food (never mind vegetarian) with equally high-end beers is still very much a minority pursuit. On the other hand, welcoming vegetarians can only be good news as this would be about breweries showing initiative and inclusivity as well as continuing to demonstrate the versatility of beer when it comes to the dining table. Now if you excuse me, I’ve got to go and see my grocer about some celeriac.

Adrian Tierney-Jones Adrian Tierney-Jones is a freelance journalist whose work appears in the Daily Telegraph, All About Beer, Beer, Original Gravity, Sunday Times Travel Magazine, and Publican’s Morning Advertiser 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 the history of the International Brewing Awards Brewing Champions; 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 Brussels Beer Challenge, International Beer Challenge and Birra Dell’Anno.

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Comment

What makes the Great American Beer Festival truly great?

Now in its 35th year, the Brewers Association Great American Beer Festival (GABF) is the premier beer festival in the U.S.A. with more than 3,800 beers on show from 780 small and independent craft breweries. Held every October in Denver’s cavernous Convention Centre, the size of seven football pitches, the Festival boasts four miles of beer lines and attracts 60,000 beer lovers over three days.

Winning a medal at the competition is akin to winning gold at the Olympics.

It is the largest commercial beer competition in the world and a symbol of brewing excellence. Some 7,227 beers were entered into the competition covering 96 categories and 286 medals were awarded. The sheer, unmitigated joy on the faces of medal-winners was testimony to their passion for brewing and delight in producing a high quality, world-class brew. This is a collaborative industry like no other. No one wants their fellow brewer to make bad beer because it undermines the whole craft brewing industry. American brewers are very supportive of each other to continue raising the bar for craft beer quality across the world.

Linked to GABF is Paired, a unique showcase of craft beer and food paired together to create sensational new

flavour matches. Comprising 21 chefs and 21 breweries who together make 42 bite sized delicacies for 1,500 people per night, the beer is as much an ingredient of the dish as it is a liquid refreshment the difference being it is in a glass not on the plate. Craft beer’s diverse range of flavours prove that it can pair with food as well, if not better, than any other beverage.

Wander around the Festival and it is a unique experience from the pretzelnecklace clad revellers to the silent disco divas. Beer lovers queue patiently, sometimes up to 20 minutes, for a 30ml sample and then scamper to the back of the queue for more. Drop your glass and the cheers of thousands raise the decibel level to deafening heights. But the beer is the star of the show. American craft brewers are widely credited with igniting the craft beer revolution and at GABF their brewing creativity and ingenuity is given free rein. Innovative and experimental can hardly begin to describe the beers on offer from those made with marshmallows, tobacco and cannabis to others using pig’s liver, breakfast cereal and pickles!

However, not all beers are weird and wonderful. There is still formidable interest in those breweries who are part of the Brewers Association’s Export Development Programme and distribute in the UK such as Firestone Walker, Great

Divide, Harpoon, Left Hand, Oskar Blues, Sierra Nevada, Ska, Victory and many more. Keep an eye out for them and you’ll get a small taste of what the GABF has to offer!

UK brewers are welcome to download the wealth of free resources available at www.brewersassociation.org including: Best Practices Guide to Quality Craft Beer to help encourage better handling and storage of US craft beer amongst trading partners www.brewersassociation.org/educational -publications/best-practices-guide/ Brewers Association Draught Beer Quality for Retailers helps retailers learn to consistently pour great beer and preserve profits through industry accepted best practices. www.draughtquality.org/wpcontent/uploads/Draught-Beer-Qualityfor-Retailers.pdf The DraughtQuality.org website is a resource for draught installers, wholesalers, retailers and brewers.

If GABF is anything to go by, craft brewing in America is in rude good health and the small and independent brewer remains the standard bearer for innovation, diversity and quality.

Long may it continue.

Event Photos © Brewers Association

Sylvia Kopp is the Brewers Association’s Craft Beer Ambassador

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BREWING & BEVERAGE INDUSTRIES BUSINESS

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Letter from North America Gaga for Growlers Back in the early 1990s, a Toronto brewpub operated three separate bar and restaurant spaces within the same building, one of which was called Growlers. Staff must have grown very tired indeed of explaining to patrons that a ‘growler’ was a take-away container for beer, since such things were at the time strictly forbidden in what was then still a very straight-laced and conservative city.

How times have changed! While Growlers the bar has sadly disappeared from Toronto’s beerscape, growlers the containers have proliferated, even to the point that the provincial liquor authority, the LCBO, has added a growler filling section to its flagship downtown store.

And it’s not just Toronto, either – growlers and growler fill stations are now commonplace all across North America.

Where cans are threatening to overtake bottles for the packaging of beer in North America, at least in the public consciousness, growlers may someday soon threaten to overtake cans.

Among the biggest proponents of growler sales are the owners and operators of very small breweries, people like Jason Fisher of the Indy Alehouse and Ron Keefe of the Granite Brewery, both from Toronto.

“We sell a ton (and) customers love them,” says Fisher, adding that the “non-beer media” might like them even more, as they “cannot get enough of them in stories.” On a strictly practical side, Keefe notes that “they are an excellent cost-efficient way (for small breweries and brewpubs) to get your beer out there (but) you must be straight-forward with the customer about their limitations” – and more about those limitations later.

Not everyone is quite so enamoured with the growler, though. Some brewers, like Brooklyn Brewing’s Garrett Oliver, are less than thrilled with the way their beers are treated at the average growler fill station. “We have a total package oxygen of under 40 ppb (in Brooklyn’s bottles and cans),” says Oliver, “The package is either sterile or contains only microbes we intend. Anything less is an unacceptable compromise.”

That said, Oliver does agree that the growler can be useful if the filling is handled correctly, quickly adding that such instances are, in his view, “few and very far between.” It’s a sentiment echoed, sort of, by Scott Smith, owner of Pittsburgh, Pennsylvania’s East End Brewing.

“I'm certainly for (growlers),” says Smith, “Although the beer world is filled with horrendous growler handling practices that I am against.” Such practices are laid out quite explicitly by Jim Parker, sales manager for Portland, Oregon’s Baerlic Brewing.

“You're taking a vessel of dubious cleanliness, filled with ambient air, splashing beer in, often with no downtube (or, worse, a dirty piece of tubing), oxygenating the hell out of it, wasting lots of foam and slapping on an often disgusting, rusty cap,” observes Parker, before adding sarcastically, “What could go wrong?”

Of course, Parker’s description doesn’t need to be the norm for growler filling, and it may not be long before such practices go the way of the eight ounce ‘pony’ glass and puncture top can. New growler filling systems are appearing on the market on what seems to be an almost weekly basis, including many that purge the container of oxygen, thus minimizing the risk of oxidation, and operate within a sterile environment, so eliminating concerns about contamination. As such systems proliferate, growler filling should become less of a gamble.

Even the most fastidiously operated and maintained growler filling system will fail to account for the greatest variable in the equation, though, that being the cleanliness of the growler itself. And here the camps part sides again.

While some breweries will keep a refrigerated supply of sterile-filled growlers on hand for exchange – dirty growler in, clean growler out – that by definition limits them to sales of their own proprietary growlers. Some customers, such as Wisconsin beer enthusiast Bob Paolino, object to this practice.

“If I buy a growler fill, I typically have filled whichever growler I happen to have with me,” Paolino explains, “Insistence on filling only your own logo growler is a dealbreaker for me.”

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In the end, where the pros and cons join voices is in their insistence that even the most pristine growler is at its best as a strictly short-term storage container for beer, as noted by Ron Keefe when he was discussing the growler’s inherent “limitations.”

“Number one is that when you open a growler, you have to drink it fast!” says Keefe, “Speaking with (the Granite Brewery’s) customers, I am convinced that 95% of the growlers we sell are consumed in the first 48 hours.”

All of which might seem like a lot of qualifications – cleanliness, low oxygens, willingness to fill non-proprietary growlers and quick consumption – but for a package that shows no signs of losing popularity any time soon, they might add up to the necessary equation for the future.

Stephen Beaumont A professional beer writer for 25 years, Stephen Beaumont is the author or co-author of eleven books on beer, including the new fully-revised and updated second edition of The World Atlas of Beer and The Pocket Beer Guide 2015, both co-written with Tim Webb. Stephen’s latest solo book is the Beer & Food Companion, which was published to much critical and commercial acclaim in October of 2015.

Stephen has also contributed to several other books and written innumerable features, articles and columns for publications as varied at The Globe and Mail and Playboy, Fine Cooking and Whisky Advocate. When not writing, he travels the world extensively, tracking down new breweries and hosting beer dinners and tastings from São Paulo, Brazil, to Helsinki, Finland, and Beijing, China, to Seattle, Washington.

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Business mentoring Fixed and flexible... …are essential prerequisites for British brewing enterprises as the industry enters its next phase of evolution – or revolution or whatever we’re going to call it. Be that a foot-to-the-floor drive towards even more growth and diversity, or a burst-bubble reversal to consolidation and rationalisation. It’s not as if I’ve encountered anyone brash enough to stand up and declare that what’s been happening these past few decades has been entirely predictable. So who knows what’s next?

Fixed and flexible? Am I being oxymoronic? I hope not (but I’ve been called worse). Take the former: if you sought from the outset to establish a company earnest in intent, professional in its operation and with profitability as its vision, it has never been more critically important for its foundations to be stable. You need a secure financial footing, a sound working structure, consistent quality production standards and some reliable routes to market.

And that’s just to get you on to a level playing field, let alone win the toss and kick-off with the wind behind you and the pitch magically tilting you towards your goals.

And the latter: the very uncertainty and fluidity, which continue to characterise our intensely competitive world of brewing, beer, pubs and the off trade, demand that you never assume your stability affords you the luxury of relaxing and basking in the conceit that, as my father used to say – with a smug grin on his face, and mostly to annoy my mother – ‘I am the master of all I survey!’

You must be able to respond to those forces you can never control. Which means taking steps to develop your business with a flexibility that builds on its foundations without undermining them, keeps your strategic planning in tune with prevailing industry trends, and ensures that you are ready at all times to turn the unexpected to your advantage.

Fine words, I hear you say, but how exactly do I make all that happen?

Despite the relative youth of much of our industry, it has matured; and it has, at its heart, a real ‘family’ of passionate veterans, some of whom are no longer directly involved at the sharp end – where they have built their impressive track records – but who nevertheless remain dedicated to its overall prosperity.

Former SIBA chief executive Julian Grocock explains how he has joined with others to help breweries on their way up.

Brewindex is a new company, established with a clear and straightforward purpose. Its name compacts brewing industry expertise into a single word, to create an index of consultants with a breadth of knowledge and a wealth of experience gained over many years in senior positions in our sector.

The business is composed of five core partners – Ian Bearpark, Phil Barnett, Keith Bott, Andy Slee, and me – plus Jamie Allison, representing Napthens Solicitors.

(You may recognise some names: find further details at www.brewindex.co.uk) Following a no-charge, no-obligation, exploratory and diagnostic meeting, you can choose to go ahead with advice and input from the lead consultant(s) best suited to the needs of your business.

Contracts will be agreed on a fixed day or retainer basis – in effect offering a ‘pay-as-you-go’ non-executive director, just for as long as required.

In addition to its in-house consultants, Brewindex is building the resource of a comprehensive network index – experts in all fields that might be needed by a brewery. Perhaps most importantly, this could include fast-track access to financial services.

The vision is to co-ordinate and target infrastructure support, so as to underpin fixed foundations and enable flexible strategic development.

You might have noticed that Brewindex has win at its heart. That could be YOUR WIN…

After beginning his working life as a teacher, Julian Grocock joined fledgling pub company Tynemill (founded in 1977 by former CAMRA national chairman, Chris Holmes), rising to become MD in 2002, when Castle Rock Brewery in Nottingham was becoming the core of the business.

In 2007, Julian was appointed as the first chief executive of SIBA, the Society of Independent Brewers, taking charge and supervisory control of trade association activities: membership and members’ services; political, industry and media liaison; conference (directing and delivering four themed events); beer and business competitions; and annual survey and industry report (writing six reports himself).

Four years into this role, Julian moved back to the ‘sharp end’ – buying the lease of a Leicestershire village pub. He thus enhanced his understanding of current brewing and pub industry issues, and built a successful business before selling it last year.

In 2013/14, Julian contributed significantly to an extensive review of SIBA operations, which sought to implement a ‘holistic’ operational and strategic structure, by combining trade association and commercial operations under a managing director. Choosing not to apply for this new, bigger role, he left SIBA in June 2014.

…for a flourishing future!

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BREWING & BEVERAGE INDUSTRIES BUSINESS

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News

BUSINESS

Bollington sees surge in insurance sales North West-based broker Bollington Insurance has announced a 20% increase in year-on-year sales revenue from brewing industry insurance products, with their pub insurance, microbrewery insurance and nightclub insurance products all proving increasingly popular.

Catherine Proudlove, SME team manager, explains, “While we have seen an increase in enquiries across the board, it is microbreweries in particular which are leading the way.

“We have had more requests for quotations this year, from a wider range of sources, which we see as indicative of a continuing trend of more breweries opening across the UK.” Bollington is one of the few insurance brokers to have a dedicated brewery insurance team, part of a company with over 40 years’ experience in dealing with

commercial insurance risks. As a result of this, Bollington has developed a number of niche products for the brewing industry to ensure brewers can cover stock in transit, kegs left out in the open, exhibitions and events and a full range of liabilities including employers’ liability, public liability and even professional indemnity for those who provide services to the industry.

Bollington now insures over 200 different breweries, with a number of additional clients in the hospitality industry ranging from pubs and bars to bed & breakfast

owners and hoteliers. As Catherine explains, “With more brewers entering the market, we have been asked to insure risks ranging from garden sheds to a small castle – and many more besides!

“It is pleasing for us to be able to assist both hobbyists and seasoned professionals alike. Britain is thriving when it comes to brewing, and it’s not only beer – we insure wineries and cideries, too. We’re proud to help make it possible for businesses of all sizes.”

Bollington can insure a full range of risks including business premises, equipment and vehicles alongside stock, with seasonal adjustments of stock levels included as standard on microbrewery policies. They are also work alongside the Society of Independent Brewers Association (SIBA) to provide the right insurance products to meet the needs of brewers everywhere.

For more information visit: www.bollington.com

Ahead for Eyes Brewing Yorkshire accountancy firm Garbutt + Elliott has been appointed by Leeds-based Eyes Brewing to help it realise its dream of opening the UK’s first dedicated wheat beer brewery.

The brewery has also engaged Garbutt + Elliott to provide a range of services including accounts and tax compliance, payroll processing and business advice.

Chris Bennigsen, director at Eyes Brewing, sought out the expertise of brewery specialist Matthew Grant after speaking with Ainsty Ales - also a client of Garbutt and Elliott’s. With access to his knowledge, contacts and expertise, Eyes Brewing was all set to introduce its first wheat beer to the market at this year’s Northallerton Beer Festival.

Speaking on the appointment, Chris said: “For a long time it has been our dream to become the UK’s first ever wheat brewery and with Matthew’s help we’ve been able to achieve this. Garbutt + Elliott has provided us with invaluable advice and we’re very much looking forward to

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working with the firm in the future as we grow and develop our business.

“Matthew has a huge amount of knowledge in the brewing sector and we’re grateful for his assistance in us breaking into the market. We love wheat beer and are really excited to see what the public thinks of it.”

Microbrewing continues to grow in the UK with 160 breweries in Yorkshire alone; Eyes Brewing however will be the first brewery in the country to specialise in wheat beer, a drink that’s very popular in northern European countries.

Matthew Grant, director at Garbutt + Elliott commented: “It’s great to be working with such an exciting client as Eyes Brewing because they are genuinely doing something out of the ordinary.

Wheat beer has been popular on the continent for centuries and it’s very exciting to see someone specialising in it in the UK.”

“What’s also exciting is the fact that Eyes Brewery is making the first steps on its journey and I’m delighted to be helping them gather momentum and succeed.”

Working predominantly with growing and entrepreneurial owner-managed businesses based throughout Yorkshire, Garbutt + Elliott operates across a diverse range of sectors including retail, manufacturing, food, brewing, creative arts, digital media, property, construction, horseracing, charities and not-for-profit. Over the course of the past 12 months, the firm has acquired more than 300 new clients.

Pictured: Raising a glass to Eyes Brewing at the York Beer Festival For more information visit: www.garbutt-elliott.co.uk

BREWING & BEVERAGE INDUSTRIES BUSINESS

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3C Drakes Farm, Drakes Drive, Long Crendon, Bucks HP18 9BA United Kingdom Tel: + 44 (0)1844 203100 Fax: + 44 (0)1844 203101 Email: sales@rankincork.co.uk www.rankincork.co.uk

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News

CONTAINERS

Chapman’s and O-I offer new lightweight glass opportunity to UK brewers

A.E. Chapman & Son Ltd, leading UK wholesaler of glass packaging to the beer industry, and international glassmaker O-I, have developed a new standard beer bottle at just 280 grams. The development retains the overall shape of the bottle which has come to dominate the glass-packed ale sector while removing 19g from each container.

The new design is exclusively available through Chapman’s in quantities as low as 1 pallet. This arrangement give brewers a wider range of options for a 280gm bottle and allows existing users of Chapman’s 299g bottle to reduce their carbon footprint while maintaining the brand image they have today.

Andre Chapman, managing director of A E Chapman, says, “We are delighted to bring the latest in lightweight glass packaging to our customers. It is rare for such innovations to be made available to

independent brewers before they have been adopted by all the big brands; this move puts the independents in the driving seat of environmental improvements.”

Since Chapmans introduced its 299g beer bottle, designed in conjunction with O-I in 2007, the company has sold over 70 million containers to UK brewers as well as exporting them to 12 countries including the USA. When O-I introduced a similar weight reduction to the custom-designed Adnams beer bottle in November 2015, it removed 115 tonnes of glass from the waste stream. If all Chapman’s existing customers change from the previous 299g bottle, this will create a carbon saving of 200 tonnes a year.

These figures do not take into account the huge growth potential for glass packed beers because in 2015, off trade sales of beer overtook on trade sales for the first time. As this pattern continues, the expectation is that bottled ale’s

share of the off trade market (13% in 2015) will increase towards the 29% of ale sales enjoyed by the on trade.

Paul McLavin, new product development lead for O-I, said, “O-I continues to innovate in all areas of glass production, including the pursuit of evermore sustainable glass packaging. Not only do we continue to lightweight our product range, but we have also introduced many new energy and waste reduction measures to our beer bottle production plant in Harlow.”

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

Beatson Clark supplies bottles to Skinner’s Cornish brewery Skinner’s has doubled its production of bottled beers following the installation of an on-site bottling plant – and the award-winning brewers are using Beatson Clark’s bottles and printed crowns for their range of ales.

Skinner’s rebranded its bottled range earlier this year, with the likes of CAMRA award-winning Betty Stogs and SIBA award-winners Porthleven and Lushingtons Pale Ale being produced in the new-style bottles. The beers are now sold in Beatson Clark’s 500ml amber craft beer bottle with printed crowns also supplied by the bottle manufacturer.

Skinner’s new bottling facilities are part of a major investment which has enabled the brewery to deliver both increased quality and volume across its bottle range.

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Demand has soared for the beers and bottled beer production has doubled in just three months.

“The increase in demand has been challenging and this is exactly why we made the investments and are pleased so far with the success,” said Skinner’s Commercial Director Mike Pritchard. “We are also excited about future plans and continued growth and success for the business.”

Alun Morgan, Technical Director at Skinner’s, said the choice of bottle was an important part of the rebrand.

“Our marketing team chose the bottle as we were looking for a craft-type contemporary bottle which complemented the newly refreshed identity of the brewery,” he said. “We’d

never worked with Beatson Clark before but they have been very attentive and responsive when we really didn't know what the volumes would be. They carried out training with our team at our site and have responded to a 100% greater volume than anticipated.

“Beatson Clark also supply our crowns, so they are a critical part of our supply chain. We would definitely recommend them to other breweries.”

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

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01283 565912 • www.ubplastics.co.uk

UB Plastics Ltd, situated in Burton on Trent, are the primary UK manufacturers of a complete range of 2 piece plastic shives in 6 different sizes to suit all cask bush variants. We also manufacture thermoplastic keystones, hard pegs, keystone re-sealing bungs - which are a far cheaper and more environmentally friendly alternative to cork - and a complete range of keg caps.

Shives, keystones and keg caps can be customised to our customers requirements.

We manufacture in a large range of colours and can also offer printing on the shives.

UB Plastics Ltd is delighted to announce that it is now the UK representative for Maisonneuve Keg of France Founded in 1939, Maisonneuve group designs and manufactures Stainless Steel Tankers, a full range of Kegs, 9 Gallon Casks and water treatment units. Family owned business since 3 generations, Maisonneuve is the only French manufacturer of stainless steel Euro kegs and casks and complies with EN ISO 9001 standards. We offer customized products and various types of fittings according to your needs.

Please contact Steve Brown on 07885 866777 or stevebrown@ubplastics.co.uk for any quotations or information regarding Stainless Steel Kegs or Casks and we will be happy to discuss your exact requirements. brewingbusiness.co.uk

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News

CONTAINERS

Croxsons unveils new brand makeover Leading glass packaging company, Croxsons, unveiled the results of a brand refresh in advance of Luxury Packaging 2016 at London’s Olympia in September.

A family-owned business for nearly 145 years, Croxsons enjoys a rich and unique heritage, putting its continued success down to a ‘relentless attention to execution, not just in delivering a product, but also in providing service excellence.’

The company’s refreshed look includes a new logo that delivers a contemporary typeface and new fresh ‘Croxsons’ green colour, complemented by founder William Croxson's signature. The logo design includes the line ‘A Family of Packaging’, which conveys the importance the company place in

nurturing business relationships, whilst also demonstrating the breadth and completeness of its offering - singlesource, multi-choice glass packaging and closure expertise. A new website has also been developed to provide a fresh and up-to-date insight into the company’s product and service capabilities.

The scale of the makeover, handled by Chester-based marketing agency Armstrong, with strong links to glass and alcoholic drinks, has included re-defining Croxsons’ services and combining all of the stages into one customer journey.

Alongside a strong commitment to service and the creation of added-value, from collaboration, design and

containers, to closures, decoration and logistics, customers can now find everything that they need at Croxsons.

Of the brand refresh, COO Tim Croxson said: “We are very happy with the new styling for Croxsons, which represents our image in a fresh and contemporary way. Coupled with this our on-brand messaging provides an accurate reflection of who we are and what we currently offer.”

For more information visit: www.croxsons.com

Is plastic the new steel?

Emmerald swept into the cask industry just over 2 years ago with its unique, reusable GreenCask and GreenKeg. After experiencing its busiest quarter in August 2016, the company is now supplying over 200 breweries in the UK with its reusable, plastic casks.

Is this move from steel to plastic set to continue? It would seem in the case of Emmerald, the answer is yes. The company’s impressive market growth is not only restricted to the UK, says Sales and Marketing Director Greg Whitehorne. “Since moving our manufacturing facilities to Ireland and opening our distribution centre in the UK we are seeing an increasing market emerge for our plastic casks and kegs in Ireland, USA and as far afield as Australia and New Zealand. The craft brewing sector is a very close knit community, so word-of-mouth from our existing customers is proving key to our expansion. This can only be achieved if the servicing product we supply is first class.”

So why are more and more breweries choosing plastic over steel? This

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colourful, bold, brash newcomer is becoming an attractive alternative for breweries who are as committed to sustainability, reliability as well as the environment and cost savings.

Extensive testing, under extreme conditions, including; handling, temperature, taste, pressure, tamper, fire and freezing meant the Emmerald GreenCask and GreenKeg had to meet exhaustive industry standards. So much so it carries the industry 7 year minimum warranty.

Plastic casks and kegs are proving to be more durable than steel, says Emmerald, who point out that brewers no longer need to repair battle worn, damaged casks and kegs, and with zero theft value, the cask is allowed on its regular journey from the brewer to the bar, to the drinker and back to the brewer unhindered. It’s also lighter, a big plus when you look at handling and transportation.

Breweries using the GreenCask and GreenKeg say it definitely more viable for them and their customers to use; environmentally, economically and socially. “With a quick turnaround, delivery and a great finance option we

were able to put our new stock to use very quickly and expand our supply to our growing customer base.” says Phil Kemp, Fyne Ales.

“It’s great to see breweries expanding and benefiting from the hard work Emmerald have put into our R&D and the manufacturing of our products,“ says Greg Whitehorne. “Brewers are saving up to 35% on the steel equivalent, giving brewers of all sizes the opportunity to expand and explore different routes to market with the benefits and savings gained when using plastic cask and kegs.”

Photo: Tyne Bank Brewery. Newcastle Upon Tyne

For more information visit: www.emmerald.com

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CONTAINERS

...and now for something completely different

Following considerable investment, and more than two years of highly innovative design, and the manufacture of unique and compact bottling line equipment, the World's first fully comprehensive mobile processing and bottling unit has hit the roads.

Carmichael Mobile Bottling (UK) Ltd started commercial operations in Scotland a few months ago, with it's first rig and a brand new DAF truck, nobly named Lord of the Isles. Already targeting the future demands of the industry, the second truck will be named after the notorious Wolf of Badenoch, and the accompanying bottling line is currently in manufacture, with plans to start mobile bottling operations in England in early 2017. Further trucks and rigs are being planned to expand CMB’s operations in UK for the increasing number of craft breweries, cider, mead, mixers, csd's and water producers.

The Carmichael-designed and manufactured equipment comprises a full processing system including chilling, sterile filtration, carbonation, and CIP, whilst the actual bottling line which runs at 1,800 bph (30 bpm) incorporates both left hand & right hand unwind pressure sensitive labellers, Linx ink jet coding on bottle necks, rinsing, filling, and crowning. For packing there are options for both a box taper and a tray/shrink wrapper. To supply the power, the unit is fitted with a 34 kva generator and the unit also carries 2,000 litres of water for CIP and cleaning. Can filling will also be

available on all the future rigs from 2017. All the bottling line equipment is manufactured by an associated company, Carmichael Engineering Group, based in Poland.

The advantages of the CMB system over fixed site contract bottlers are many and include bottling under the brewery’s own supervision, full control of the product, development and tweaking of new products and brands, bottled on-site on label, small batches, ability to handle bottle conditioned beers, full flexibility, dispensing with transport of IBC's, coupled with reduced logistics, planning and transport costs. The time savings are also very significant for companies and individuals who spend much valuable time on soul-destroying hand bottling.

Edinburgh-based Stewart Brewing, which currently has a new Carmichael bottling line on order, is using CMB to provide all its bottling requirements up to Xmas and the unit has also been used extensively at Alechemy Brewing, and EdinBrew, both in Livingston, and Clockwork Beer Co in Glasgow, with the bottling date diary quickly filling up with many other craft brewers who realise the significant advantages of CMB, including the new Ferry Brewery located close to The Forth Bridges, and Kentwood Brewing.

At the time of publication, Lord of the Isles was heading over the border to provide the bottling of a range of beers for Sheffield Brewery Co, and also beers at Ainsty Ales in York. Bottling dates for still and carbonated water are being scheduled for the marvellously unique

Loch Ness Water brand, much of which will be exported, and plans are in hand to start bottling scotch whisky mixers early next year, whilst a cider producer in Norfolk is planning to use CMB in the Spring for an initial run of 7000 litres.

When asked about CMB, James Davies, Managing Director and Head Brewer of Alechemy Brewing, responded, “CMB are great to work with, and communication is always quick and effective. They will always try to accommodate our requests and help us achieve the quality which we strive for. The flexibility of the system is second to none and setup quick and easy, and they are happy to make slight changes and modifications as we go along. Overall a joy to work with”.

Over in Glasgow, Carol Wright McCabe, General Manager of Clockwork Beer Co, emailed after their first CMB bottling in October, "The bottling went swimmingly!

Everything ran very smoothly and we couldn't be happier with the end product. I have a meeting with the directors this week and I am confident we will be ready to organise the 2nd bottling phase very soon, hopefully with double the quantity this time! A few others breweries were passing here on the day, so you are sure to get more bookings."

In addition to the mobile operation, CMB will be setting up strategic hubs throughout the UK using the vehicles in certain areas where customers with limited access or small volumes can have their products sent for bottling. In addition CMB are also tied in with Palletways to ease transport of IBC’s and bottle pallets anywhere in UK. CMB is determined to grow the business as necessary to cater for the demands of the growing number of breweries and assorted beverage companies, and indeed CMB is not confining it's future only in UK, but next year will commence operations in USA through CMB (USA) Inc with the first rig kicking off in Philadelphia, whilst also looking into various other international opportunities.

For more information visit: www.c-m-b.co.uk

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CONTAINERS

Entering the keg market

The ability to serve well hopped robust tasting keg beers at 6 degrees in the glass, combined with the bite given

by CO2, can improve the drinking experience over traditional cask ales at 12 degrees. Combined with a long overdue growth in producing craft lager has helped to develop keg products, despite the additional costs of production and a higher price to the consumer than cask.

Having used one-way and pre-washed steel kegs from specialist rental companies, many brewers are now looking to owning their own keg population and taking responsibility for the sterilizing of the kegs and future maintenance.

What are the first steps?

Choice of spear The Sankey is usually first choice as with two strong springs and a gas valve protected by a steel plate it tends to require less maintenance than the A and G flat top spears. The safety clip on all spears is vitally important, as without it the spear can be unscrewed and with the internal pressure not having been vented has the potential to inflict serious injury or worse.

Size of container and handling With health and safety concerns regarding weight and the desire to drink fresh beer, the 30-litre is becoming the craft keg of choice. The 50-litre is still popular but it’s important with such a big investment to future proof your business. The stackable keg is a recent innovation improving stability for a small extra cost, the stackable versions can be found on steel kegs or the PU coated PLUS kegs. The PU coated will also reduce noise by 70% during handling.

Branding and security Once you have made your investment, consider how best to safeguard your asset with rising stainless steel prices increasing the risk of theft, while at the same time making your keg your brand ambassador.

The painting of colour bands was for a generation a guide to the ownership, but with over 800 members in SIBA alone, the different colour combinations require newer breweries to have at least three colour bands. The chime embossing on steel kegs is also no longer a permanent sign of ownership as the name can be covered up by a plate or pressed out. The use of silk screening is another option but like painted bands will chip off in

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time and can be removed by pickling.

The other option is to choose kegs with a lower scrap value to start off with, such as the polyurethane clad PLUS KEG. Permanent colour branding and produced in mixed material make them unattractive to metal thieves. You should be looking for twenty years’ service from your kegs which is not un realistic if they remain in your ownership.

Washing and sterility of kegs It is important when looking at washing kegs that 100 % sterility is the ultimate ambition: not just a clean keg and spear but a surgically sterile keg killing all micro-organisms in the beer prior to leaving your brewery.

needs to be culinary steam, again at 0.2 microns.

Prior to filling, any steam condensate used or air must be removed and replaced with gas CO2 Nitrogen or a mix, then pressurized to give a back pressure in the keg for a quiet fill to avoid excessive fob.

A beer meter will ensure you don’t give away beer as most kegs are produced over size by .2 of a litre.

Carrying out the above will ensure your beer always leaves the brewery in optimum condition ready for the consumer.

Mike Hickman

Choosing the piece of equipment to ensure the above will not usually be the cheapest option, but with a good maintenance regime can give the brewer 25 to 30 years of service, or allow you to sell on and upgrade to a larger machine.

Most craft brewers start with a semiautomatic machine, this means the keg is transferred from the washing to the filling head by an operator, with the process of washing and filling being automated usually at a rate of between 30 to 60 kegs per hour.

Designed to wash and fill the keg upside down (inverted) the correctly specified machine will, after blowing out ullage left in the keg, use water at below 60°C for the first wash, then a caustic wash at 75° to 85°C at 2 to 2.5 concentration, with a final clean water wash at above 80°C. An acid wash can also be added to the cycle - this is usually standard on larger machine with more process heads available.

Saturated steam at a 130°C is by far the best sterilizing agent, requiring less holding time while removing all air out of the keg, giving you guaranteed sterility and peace-of-mind.

It’s also important that your services such as sterile air, CO2 are filtered to 0.2 micron, as well as the steam, which

Mike Hickman is an authority on keg filling, having worked for GKN Sankey, the originators of the keg and inverted filling systems, for 14 years, latterly as Sales Director.

Subsequently worked in similar roles for Comet, Schäfer and UEC, as keg systems were installed globally.

Following on from developing the glycol cooling systems now found in most pub cellars , Mike returned to Schäfer three years ago.

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INGREDIENTS

Historical beers with authentically revived ingredients Brewers seeking to come up with new beers gain plenty of inspiration from the past. Historic events, ancient artefacts and remarkable people have influenced the creation of many an intriguing brew. Unearthing old recipes is quite a pastime with food producers and brewers alike.

variety will allow you to replicate - or play around with - old recipes using truly authentic ingredients."

The revival of the ancient grain resulted from the; meticulous preservation of seeds by the John Innes Centre; research into disease resistance in old barley varieties by Dr Chris Ridout; support of trials and investment by Crisp Maltings.

Last year around 100 tonnes of this ancient grain were grown and harvested in Norfolk's very best cereal-producing heartland. This year it was more than three times that amount. From that, nearly 250 tonnes of Chevallier Heritage Malt will be produced.

It started with just a handful of Chevallier barley seeds passed down the generations and held in the John Innes collection. Dr Ridout propagated them to use for his research into disease resistance -and recognised the interest the variety could garner in the craft brewing sector. This led to a collaboration with malting experts at Crisp and specialist barley growers in North Norfolk. More seed was lovingly propagated, initially providing enough to malt a few kilos, then 20 tonnes in 2014 - and now the three hundred tonnes this year. In the traditional floor maltings, this will be crafted into premium Chevallier Heritage malt by the master maltsters at Crisp.

"Demand is high, and supply is limited" says Rob Moody from Crisp, "so get in touch quickly to register any interest you have in trying it out. This ancient malt

The 2 row variety was first selected in 1824 by a parson landowner by the name of Chevallier (or Chevalier) in Suffolk and was quickly acknowledged as

Finding old recipes isn't the problem.

Sourcing the right ingredients is. That's because over the decades and centuries, crops evolve, sometimes naturally, more often with a helping hand from growers.

Either way, the raw materials have changed and it is difficult to properly recreate food and drink of times gone-by.

Good news then about Chevallier Heritage Malt.

the finest malting barley available. By the late 1800s it had achieved legendary status and covered 80% of the UK barley area and was also grown in California, Chile, Australia and New Zealand.

"Chevallier was the malt used for all the great Victorian beers from IPAs to porters, and milds to strong ales," says Rob Moody (pictured). "After 100 years of brewing success new varieties began to supersede it during the first part of the 1900s, and it had pretty much died out by the time of the Second World War. All except a few grains that is...

"Anyone looking to create pale ales and IPAs exactly as they were in Victorian TImes, or to give modern twists to authentic recipes of the 19th and early 20th century should give us a call.

Chevallier Heritage Malt will provide more than a fantastic ingredient and genuine taste of the past. It will also provide a compelling narrative to share with buyers and drinkers."

For more information visit: www.crispmalt.co

New board member for Simpsons Malt Independent maltster, Simpsons Malt, has announced the appointment of David Rae as an Independent Non-Executive Director on the board, effective from 1 December 2016.

Formerly Managing Director of The North British Distillery, David will further support Simpsons Malt’s drive to grow its market share of the global malting industry. A qualified chartered accountant, David brings 37 years of drinks experience in the Scotch whisky Industry. He replaces Sir Ian Good CBE who will step down in November following 12 years on the Simpsons Malt board.

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Tim McCreath, Managing Director of Simpsons Malt said, “We welcome David to the role and look forward to him continuing Sir Ian’s success in strengthening our links with the Scotch whisky Industry. This is an exciting time for Simpsons Malt: we feel we are in a good place to drive forward the business under the expert direction of our robust and knowledgeable board of directors.”

David Rae (pictured) added: “I very much look forward to working with the young and energetic team here at Simpsons Malt. I am confident that my experience and knowledge will support the ongoing growth and development of this innovative company.”

David joins Paul Walsh, previous group chief executive of Diageo, who also acts as an Independent Non-Executive Director to Simpsons Malt For more information visit: www.simpsonsmalt.co.uk

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INGREDIENTS

Muntons awarded CSR gold standard Muntons has been awarded a Gold Standard for CSR by the international audit scheme run by EcoVadis. This places Muntons in the top 5% of companies worldwide who have been evaluated.

number of key areas. The EcoVadis survey asks questions and requires documentary proof of performance in areas such as Environmental protection, Labour Practices and Human Rights, Sustainable Procurement, Fair Business Practices.

EcoVadis is the chosen external audit body of around 100 multinational companies in North America and in Europe to monitor their global supplier base. Companies Muntons works with who use this scheme include Heineken and Coca-Cola Enterprises. The rigorous survey and assessment procedure provides proof to major customers that Muntons is truly sustainable across a

Dr Nigel Davies, Muntons Manufacturing and Sustainability Director said of the result: “EcoVadis is one of the most wide-ranging sustainability surveys we participate in and sets extremely high standards. It is very welcome to discover that our consistent efforts to make practical, real sustainability improvements is externally verified and recognised as being in the top echelon of

performance amongst global manufacturing companies and their associated supply chains”.

For more information visit: www.muntons.com

Maris Otter shines again at GBBF Maris Otter barley malt has helped secure the top place yet again at CAMRA’s Great British Beer Festival.

This is the 11th time in 16 years that Maris Otter has been the barley of choice for the Champion Beer of Britain.

Binghams’ Vanilla Stout 5% abv from Berkshire, this year’s Champion Beer of Britain, is based on Maris Otter malt, with vanilla, dark malts and British hops added.

Chris Bingham, Owner/Brewer and MD of Binghams Brewery, comments: “We are really keen on Maris Otter as it gives a sure foundation for our beers and the character of a base malt is important. Maris Otter has a balanced, pleasantly biscuity flavour, and is a real class act. I tell people that when blending spices for a curry, you can’t always tell which flavour comes from which ingredient, but you can certainly tell when one important flavour is absent!”

The revered barley variety was developed in the 1960s by a Dr Bell, in Maris Lane, Trumpington, Cambridgeshire. Maris Otter was developed for its taste and remains the only barley bred to provide consistency for the brewer and a wonderful spectrum of flavours which

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come through in the beer; and although it yields less than new barley varieties, what it does yield is extremely special.

Maris Otter was saved from likely extinction in 1990

by Robin Appel of Hampshire and Banham’s of East Anglia, barley merchants with a passion for the job and with maltster customers who supply brewers across the globe.

Robin Appel comments: “The last couple of harvests in 2014 and 2015 were hugely successful for Maris Otter. They also marked a great milestone for it as, following the celebrations for its 50th anniversary back in 2015, more Maris Otter was grown in Britain last year than for the previous twenty years. Demand has been rising since from brewers not only in the UK, but also from Europe and America.

“However, the 2016 growing season has been a difficult one for many winter barley farmers. The lack of June sunshine this year has meant that yields are lower

than in 2015 but quality has been far better than its more modern counterparts. The industry will have plenty of top quality Maris Otter malt from this harvest and demand remains good for planting this autumn, so when the leaves turn and an evening chill embraces us all farmers will be planting yet another season’s worth of the world’s finest malting barley. Maris Otter may be over 50 years old, but none can match the flavour or brewing characteristics of our old Champion.

“Binghams’ Vanilla Stout’s victory reinforces the flavour credentials of Maris Otter,” he adds.

For more information visit: www.robin-appel.com

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POS & MARKETING

‘Welcome’ addition to your POS range The increasing number of new and emerging beverage brands in the UK is fantastic news for consumers, with unrivalled access to exciting new tastes and tipples; there’s never been a better time for sampling new brands.

That said, for the new brands and even new products from established brands, the competition to generate brand awareness in the traditional pub setting has never been more competitive.

For this reason, brands are thinking outside of the box when it comes to supporting their traditional point of sale advertising and are looking for new ways to increase brand visibility. As many brewers are increasingly opening pubs of their own, welcoming customers for brewery tours and retailing their bottled beers in supermarkets and specialist stores; building their brand identity through effective merchandising

throughout the customer journey is becoming increasingly popular.

Andrew Wheeler, Sales Director at Purple Mustard Ltd., a long standing supplier of POS to the brewing industry commented, “We’re seeing more and more breweries and beverage manufacturers looking for new and innovative ways to make their POS and marketing materials stand out and provide maximum exposure for their brand.

“Interestingly, more breweries are now looking to our Premium Floor Mats to further promote their brand; whether it’s to brand their own premises, increase product visibility in retail or wholesale environments or simply to supplement more traditional POS products at their trade customer’s venues. The growing popularity of our flooring demonstrates that this offers another great way to

promote their brand, ensuring that their message and logo is the very first thing that the customer sees when entering a pub, bar or retail stockist.”

Don’t forget, readers of Brewing Business are entitled to exclusive pricing on the Purple Mustard Flooring Range on orders placed before 31 January, 2017 – simply quote ‘Brewing Business’ at time of order.

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

Iconic family brewer re-brands WPA Pinfold has redesigned the Harvey’s brand, with the official launch by the brewery on 9th August at the Great British Beer Festival, Olympia.

As the oldest independent brewery in Sussex, Harvey’s needed to reaffirm its credentials and reposition the brewery for a fresh generation. The redesign includes classic typography, whilst the

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brewery icon is rendered in copper, complemented by a fresh teal blue inspired by the Sussex coast. The tap handles and use of white is inspired by the local limestone cliffs.

Pumpclips for Harvey’s core range were supplied by Rudd Macnamara. Beers including flagship brews Sussex Best Bitter and Old Ale, feature clean, modern illustrations.

All these elements combine to create a unique, classical brand that gives Harvey’s the added value positioning that it heritage deserves.

Graham Caunce of Rudd Macnamara commented, “We are delighted to have helped Harvey’s with the re-brand. The pump clip designs emphasise a modern look with striking colours and clean lines.

Using our skills in aluminium printing, embossing and finishing we were able to create something really special which can only enhance the Harvey’s iconic brand.”

Harvey’s Sales and Marketing Manager said: “We felt that WPA Pinfold’s solid expertise and in-depth knowledge of the brewing industry was key in ensuring our brand was in safe hands. The designers respected our heritage whilst enabling us to move forward and reach a fresh generation of drinkers.”

Rudd Macnamara is a Midlands-based manufacturer of bar branding for the drinks industry. Products include bespoke pump clips, branding lenses and tap handles.

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

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POS & MARKETING

Premium gift packaging for Savour beer Savour Beer, which was founded in 2013, has the belief that more needs to be done to support and promote British produce. The company has won numerous awards for its beers including being crowned 2015 Small Producer of the Year by the Guild of Fine Foods and its products are currently stocked in numerous outlets across the UK including both Waitrose and John Lewis.

“We spoke with numerous suppliers but we chose Saxon primarily on customer service, product quality and the services they offered,” said Sandy Kirkpatrick, founder of Savour Beer. “They were also recommend from various industry colleagues and we felt Saxon were best suited to deliver what we needed.”

It was Savour Beer’s recent John Lewis contract which put the company in touch with leading corrugated packaging manufacturer, Saxon Packaging. They were on the hunt for some stand-out gift packaging which would be going into John Lewis outlets across the UK and needed quality gift packaging to truly reflect the brand and appeal to the consumer.

The original enquiry was for a flexographic printed packaging solution.However, after speaking with Saxon Packaging’s in-house sales team and being advised that for the premium finish they were after, litho printed packaging would be the best option, they agreed to proceed with that process.

Savour Beer were unaware of the real breadth of printed packaging options available and had little knowledge of lithographic printed packaging and its advantages.

“We had only considered flexo printing for the gift boxes before discussing lithographic printing with Saxon. We were looking for a premium product with a high quality finish and lithographic printing was the best option to achieve this,” said Sandy. “Saxon also suggested we had the boxes finished with a matt laminate which really made a difference to the feel of the product and protection to the printed artwork.”

Sandy continued to say, “We’re very happy with the finished product. Not only does it look great but feels great to hold, helping to endorse the quality of the products inside. It is a very durable gift pack and has excellent shelf presence. We’ve received a lot of interest for the gift packs and have consequently rolled them out to new and existing customers which are providing a hit on the run up to Christmas.”

Saxon Packaging has been providing packaging solutions since 1986, and over the 30 years has developed strong relationships and an enviable reputation within the brewing community. For more information relating to their packaging solutions call 01502 513112.

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

Dispense innovation with EWL fast pour EWL’s product range is expanding, and with that comes the latest fast pour system, “Bottoms Up”.

This fast pour system (pictured) comes available either as a counter-top or incounter unit, and outlets from one to six.

The beverage fills from the bottom of the cup using a magnet system, opening and then reseating the rubber magnet when the cup is full. This rubber magnet can be branded to suit a customer’s requirements and is therefore a perfect marketing opportunity for raising brand awareness.

The system can be pre-programmed to dispense a set amount of beverage in seconds and leaves the operator with both hands free to handle different tasks.

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Because of this automation it also reduces human error and waste, leading to an average keg yield of 98% and increased productivity. A wide range of kegged beverages can be served including lager, craft beer, smoothflow beer, Guinness and cider.

With all of these benefits in mind this is a perfect system for events and festivals, reducing waiting time and increasing

sales in a high volume environment.

EWL also offer the system on their mobile bars, so that it can be fully utilised as an all-in-one package to customers.

For further details about the Bottoms Up system, email sales@worthside.co.uk For more information visit: www.ewlonline.co.uk

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POS & MARKETING

Copper Knob gets a twist of LemonTop When Quantock Brewery, home to many of Somerset’s finest craft beers, added a refreshing new drink to its range in the form of Copper Knob Cider, the company turned to LemonTop Creative for help.

Quantock wanted to promote it to the younger market, who are becoming bored with mainstream drinks and are being drawn into the craft brewery sector. With a reputation as the brewing industry’s leading design agency and experts in brewery and bottle branding, LemonTop were more than happy to help with such an interesting concept.

LemonTop Director Andy Mogg told us: “Copper Knob is a traditional Somerset craft cider and has been made specially for Quantock Brewery by neighbouring Harry’s Cider Company. Using a blend of three apples, it has beautifully balanced fruity flavours with a slightly bitter aftertaste, a traditional characteristic of West Country cider. We had to portray this throughout the brand and

promotional literature.”

Quantock wanted Copper Knob cider to be different, and to stand out among all the other craft ciders. Harry’s Cider had produced a unique, tempting and flavoursome cider. It now needed a brand that made it look distinctive and appealed to a target market that may not be familiar with the traditional ales Quantock were already well-known for.

LemonTop Creative Director Arron Stoutt said, “We produced bottle labels and promotional literature that gave Copper Knob its own distinctive look whilst creating a brand that can be transferred to the next cider in the range. The brand is targeted at a younger craft beer market yet retains the traditional West Country values that the team at Quantock Brewery are so proud of.”

Quantock Director Cheryl Ford explained, “Being in Somerset, Copper Knob Cider was a natural progression for the brewery. We wanted to produce a cider with flavour and character that was

different from the mass produced cider we tend to find in a lot of pubs. We are delighted with how our very first cider has turned out. It tastes and looks great”.

This much awaited gem is a fantastic addition to the selection of fine ales already produced at the brewery.

Quantock was so impressed with the work LemonTop did, the company has asked them to re-design the brewery’s pump clips and keg fonts.

For more information visit: www.lemontopcreative.com

Just Peel brings beermats to life It’s quite a claim to “bring a beermat to life” but Just Peel thinks it has what it takes to do just that.

Okay, perhaps the image of beermats jumping from table to table clearing up spills of their own accord is a bit of a stretch but that would probably be problematic anyway; beermats would be revolting after decades of being shoved under wobbly tables.

What Just Peel’s claim actually boils

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down to is bringing life in to the beermat through your customers mobile phones.

As pubs and bars grow more diverse and customers grow younger there’s always something you can count on finding at the bar. Beermats...and people on their phone.

The Just Peel Group specialises in bridging the gap between the table and tablet. It can help brands engage with customers digitally through apps, mobile websites or social media using all the existing point of sale (which Just Peel also supply...as it happens) you would find at the bar. Capture data, raise brand awareness, target specific audiences or use digital media to

advertise your brand; it’s all possible on the back of a beermat.

Just Peel will design, develop and manage the campaign from start to finish and even offers kiting solutions to help manage the point-of-sale to go with the campaign.

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

BREWING & BEVERAGE INDUSTRIES BUSINESS

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News

Tuition

Advanced brewing course launches Brew-School in Bakewell is launching a new course next year aimed at advanced homebrewers and microbreweries looking to develop their own award-winning beer recipes.

Pete Hounsell, of award-winning brewery Amber Ales in Derbyshire, will be the tutor on this new course.

The course looks to help existing brewers develop their brewing skills and then go on to develop their own award-winning

beers. The course will be interactive and look at all the aspects that combine to create different beer styles and create outstanding beers such as: liquor treatment, equipment, yeasts, adjuncts in beer, calculations and scaling up from small scale to commercial production.

The course takes place in Bakewell on Saturday 4 March 2017. Cost for the day is £195.

For more information visit: www.brew-school.com

‘Fundamentals’ short course going strong ‘The fundamentals of Mini-Brewing’ short course has enjoyed another successful year.

This very successful short course has now been running for almost thirty years. It was set up at a time when there wasn't any real training provision aimed specifically at the small scale producers in the brewing industry. With this very much in mind the Fundamentals of Mini-Brewing (back then there were 'mini' breweries before they became 'micro' breweries and now latterly 'craft' breweries) was established by two professional brewers, Geoff Woollons, who having recently 'retired' from Bass, now owned and ran the Malton Brewing Co, and David Smith, who had recently left Samuel Smith's Brewery and had started Brewing Services & Consultancy Ltd. The course notes were written over a six month period and the first course was held at the Malton Brewery in October 1989.

The main aim of the course was, and remains, to teach other less experienced brewers, aspiring would-be brewers, and those in the service industry supplying breweries, to understand in greater detail the practical aspects of brewing and the basic theory that underpins the brewing process using the knowledge and experience gained by the course principals over their many years in the brewing industry.

A book was written and published to accompany the course, and everyone attending receives a copy of, ‘The Fundamentals of Mini-Brewing', which is hoped will continue to act as a useful reference work for years to come.

The course moved to York Brewery where David continues to run it twice a year, in March and November. So in a few weeks time the next batch of attendees will joining the ranks of many hundreds of brewers who previously attended the course and have hopefully benefited from gaining a much better understanding of the brewing processes.

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

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info@brew-school.com

Are you wanting to study for the IBD exams?

The Brilliant Beer Company, through the IBD accredited training scheme, is offering training for candidates wishing to sit the IBD examinations for the Diploma 2 in Brewing for June 2017.

Full details are on the advert on the opposite page.

BREWING SERVICES AND CONSULTANCY LTD Director DAVID A. SMITH BA (Chem) FIBD Dipl.Brew

Brewing Services & Consultancy Ltd offer a complete range of on-site Brewing and Quality Assurance services to meet all the needs of the independent brewer. Since 1988 we have been involved with over 170 breweries in the UK providing full consultancy services from planning to completion of new breweries and much needed technical support for many more, ensuring final product quality and consistency.

- Services include -

New Brewery start-ups Brewery Audits to optimise brewery performance Quality Assurance Audits to ensure the highest levels of brewery hygiene Microbiological and analytical sampling of plant and products Production and Product Development • Troubleshooting On-site Training • Locum Brewing

The Fundamentals of Mini-Brewing The brewing course designed by Brewers for Brewers

Courses in March and November 2017 This four-day residential course coves all aspects of the brewing process from raw materials and production through to cellar management, brewery hygiene and quality control. The ideal course for all practising brewers, or would-be brewers, who want to learn all about the art and science of the brewing process.

For more information contact us on 01904 706778 or 07970 629552 or visit our website at

www.brewingservices.co.uk

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Diploma Programme 2017

Diploma Courses from the Brilliant Beer Company Are you wanting to study for the IBD exams?

The Brilliant Beer Company, through the IBD accredited training scheme, is pleased to offer training for the for candidates wishing to sit the IBD examinations for the Diploma 2 in Brewing for June 2017.

Diploma 2 training The 2017 course will be held in the Royal Agricultural University, Cirencester with affordable accommodation in its Halls of Residence.

The Diploma 2 course consists of five full days of Tutorials supported by online course learning materials and assignments.

Course Diploma 2 Fermentation & Quality Voluntary revision day

Date Welcome Supper Sunday 5th March 5-day Course from Monday 6th March to Friday 10th March Friday 28th April

Location Royal Agricultural University Cirencester National Brewing Centre Burton upon Trent

For information please contact Tim O’Rourke; tim@brilliantbeer.com or phone +44 (0) 7979 751988 The exam is on June 7th 2016 and should be booked directly with the IBD at www.ibd.org.uk

General Certificate courses from the Brilliant Beer Company The Brilliant Beer Company, through the IBD accredited training scheme, is pleased to offer training for the for candidates wishing to sit the IBD examinations for the GCB in May & November 2017.

General Certificate (Craft beer version) Two full five-day Tutorial courses supported by online companion course learning materials and assignments are based at the Hartingtons Brewing School, 1st Floor Rutland Mill, Rutland Mews, Off Coombs Road, Bakewell, Derbyshire DE45 1AQ. Spring Course 2017 Course GCB Craft (craft and mainstream brewing) brewing

Date 5-day course from Monday 27th February to Friday 3rd March

Location Hartingtons Brew School Bakewell Derbyshire

For information and prices please contact Brew School; info@brew-school.com or phone +44 (0) 7979 751988 The split Spring course.

London Course 2017 at various locations - TBA Course GCB Craft (craft and mainstream brewing)

Date Wednesday 25th January Thursday 26th January Thursday 2nd February Friday 3rd February Tuesday 25th April

Content Materials & Brewhouse Fermentation, cask & bright beer processing Quality Utilities Revision

Burton on Trent Course 2017 at National Brewing Centre, Burton upon Trent Course GCB Craft (craft and mainstream brewing)

Date Monday 23rd January Tuesday 24th January Tuesday 7th February Wednesday 8th February Wednesday 26th April

Content Materials & Brewhouse Fermentation, cask & bright beer processing Quality Utilities Revision

Costs – total course fee (excluding the examination fee) is £550 + VAT per student The exam is on May 9th 2017 and should be booked directly with the IBD at www.ibd.org.uk For information please contact Tim O Rourke; tim@brilliantbeer.com or phone +44 (0)7979 751988

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Showcase

HYGIENE & RESOURCES

Best practice for licensees Remember that good quality beer comes from a range of factors, says Stephen Trezona, MD of Clear Brew Ltd Proper cellar temperature …… between 11-13 degrees, this should remain constant as kegs and casks can take up to 2 days to adjust, if a cellar is too warm beer will FOB, to cold beer can go flat and there is a risk of haze in both keg and cask Have set opening and closing procedures………. turn off all dispense gases at close of play, (this reduces risk, saves potential overnight leaks and helps by reducing potential over carbonation of slow selling keg products.

Remove all dispense nozzles and soak overnight (do not use soda water, just use either sanitizing tablet’s or very hot water) Hard peg any casks or turn off vent if using vertical extraction, this helps maintain condition, and remember cask only on serve 3-4 days max Regular equipment checks, daily and weekly including, temperature, top up and check all coolers are on and operating correctly (ice bank and re-circ motor is on) plus under bar coolers, check stock rotation, gas fittings and drops.

Cleanliness of the lines and connectors……… this should always be done on a regular day with the suggestion that line cleaning is carried out when stock levels are the lowest ie the day prior to your main delivery………..

Line cleaning is all about maintaining quality and not about cleaning lines because they are dirty, special attention needs to be directed to keg couplers, cleaning sockets , cellar bouys/fobs and extractor wells Cask lines should be flushed with fresh cold water between each cask, tapped and vented correctly and served 3-4 days max Glass maintenance is essential if you do everything else correctly and then serve the product in a dirty glass or wrong glass you might as well of not bothered!

Simple rules, maintain your glass washer, remembering its only for glasses, remove and clean filters daily, leave machine open overnight allowing to breathe check detergent and rinse aid levels, regularly renovate your glassware its simple with both powder and liquid products available.

Match product to glass, it’s going to look good and taste better. Good clean glassware will help maintain the head.

Make sure pints are poured correctly this will help you maintain your yields and resulting in a ……………..

3% increases in sales if you serve the perfect pint Ignoring any one of those factors can quickly lead to poor quality, excess wastage, a bad reputation and loss of custom.

34% of consumers will go to a different outlet if quality is poor.

49% of consumers will not order the same drink if quality is poor.

53% of consumers will pay more for a good quality product.

Stephen Trezona Managing Director, Clear Brew Ltd For more information visit: www.clearbrew.co.uk

Holchem launches Hyperwipe range Holchem, the UK leader in hygiene technology solutions, has added a range of wipes to its product portfolio. The Hyperwipe range is a colour-coded range of lint free wipes specifically designed for the beverage sector.

The wipes are strong, high quality and non-woven ensuring they are nonabrasive. They also offer high absorbency qualities that are essential to help clean up quickly and ensure the job is done to the highest standard first time.

The range is equally strong wet or dry and is a food safe product. The range is available in centrefeed and large folded formats helping to reduce waste and

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cost. The centrefeed product can be dispensed from the Holchem centrefeed roll dispenser system to control cost in use.

Nick Edwards from Holchem said: “The new Hyperwipe range is available in a number of colours that can be used in different situations thus reducing the threat of cross contamination. The consistent quality means they give continuous peace of mind to the user. They are also

competitively priced ensuring budgets can be managed effectively.”

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

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Clear Brew Limited • 0800 7810 577 / 01209 219889 enquiries@clearbrew.co.uk

Suppliers of speciality cleaning & hygiene chemicals for all SIBA breweries (large & small) info@cclpentasol.co.uk

01942 722000

www.cclpentasol.co.uk Detergents, Disinfectants, Conveyor Lubrication, Water & Effluent Treatment brewingbusiness.co.uk

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Showcase

HYGIENE & RESOURCES

Take all-round look at water with reco360° Veolia Water Technologies’ Water Mapping highlights water usage and recommend technologies to reduce wastage.

Veolia’s reco360° water management approach is helping more and more companies to achieve cost savings, by mapping water resource usage across their manufacturing operations.

Water is a critical part of manufacturing processes and Veolia’s highly experienced reco360° team is committed to delivering a sustainable service by working with customers to optimise water quality and capacity, whilst reducing water and energy wastage.

systems are supported by service technicians and engineers with in-depth specialist knowledge and expertise.

Veolia’s unique Vision and Vision Air Online Portal allows remote monitoring and management of documents to ensure that it is running efficiently, whilst Veolia’s Reco Solutions online calculator tool demonstrates the cost

Based on the success of recoBLUE recovery systems (part of Reco Solutions) which allow cost efficient reduction waste streams from even the smallest reverse osmosis plants, the reco360° team has developed a range of High Recovery Reverse Osmosis systems for producing high purity water from industrial, brackish and even wastewater sources.

Learn more about Veolia’s reco360° approach by downloading the white paper “Ensuring Stability and Resilience in Sustainable Process Water Technologies” at reco360.veoliawatertechnologies.co.uk and find out how you can manage water sustainably as part of the circular economy.

Veolia offers a range of water treatment systems together with specialist chemicals to improve the efficiency of boilers, cooling towers and conventional water and wastewater treatment equipment. All water treatment

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

eSight Energy at brewing conference in Poland eSight Energy travelled to Poland in September to present at the European Brewing Conference 2016. The event saw brewing technical professionals come together for an information filled day on the topic “Modern Brewhouse Technologies.”

The event was organised by The Brewers of Europe, an association which brings together national brewers’ associations from 29 European countries and provides a voice to present the united interest of Europe’s 6500+ breweries. The Brewers of Europe promotes the positive role played by beer and the brewing sector in Europe and advocates the creation of the right conditions to allow brewers to continue to freely, cost-effectively and responsibly brew and market beer across Europe.

The presentation, delivered by eSight

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savings that can be generated by sound water management.

Energy Group CEO Simon Durrant, included information regarding eSight Energy’s whitepaper on the top 10 nonnegotiable requirements for an EMS within a brewery. Delegates were given details on setting KPI’s, User Dashboards, Reporting and much more. The talk also highlighted the most energy intensive parts of the brewery process and how eSight can help to cut costs, carbon emissions and save energy.

Simon Durrant, CEO of eSight Energy said, “The event was a great opportunity for us to meet and share best practice energy management techniques with brewers across Europe. It also gave us the chance to expand our knowledge of the brewery sector which will allow us to further improve our software and services to better fit into the brewery process.”

For more information visit: www.eSightenergy.com

Monitor your brewing water Monitor your water quality with a range of diagnostic kits, such as Colilert, says Food Hygiene Technologies Ltd. Ensure that your pipework is clean and disinfected with the correct cleaners and disinfectants. Water sources are important, whether they originate from springs, boreholes or municipal supplies. The water needs to be monitored to guarantee wholesomeness. The company’s range of kits, test strips, cleaners and disinfectants has been developed to take care of the incoming water.

If you have any water hygiene issues, telephone 01276 503057 for advice.

For more information visit: www.foodhygienetech.com

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Profile

PACKAGING SYSTEMS

Keg coding and marking: Improved keg retention drives profit

By Nick Alterskye, UK Beverage Sector Manager (Domino UK)

Profitability in the brewery industry can come down to fine margins. But what if there was a technology that allowed you to slash your operational costs? Or a way to improve keg retention whilst boosting the output of your production? Such a technology exists.

Kegging remains an important method of transporting mass volumes of beer and cider around the country, as well as providing brewers with a principal route to the pub and bar market in the United Kingdom. The British Beer and Pub Association (BBPA) estimate that kegs replace approximately 7.5 billion bottles or cans in the UK every year. The BBPA also estimate that the loss and misuse of kegs cost the industry over ÂŁ50 million per annum too.

Effective retention and re-use of your kegs The best way to retain these kegs is to ensure that they are traceable throughout the supply chain, and are returned to base as quickly and efficiently as possible. Most breweries therefore use labels or RFID tags to ensure that this happens, but manually labelling kegs and casks remains a time-consuming and labour intensive task. These challenges, and the brewery demand for a traceability solution, means automated keg labelling solutions are a significant cost-saver. These labelling systems assist larger breweries in the retention and reusability of existing kegs. Several UK breweries have

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invested in this technology to drive operational efficiencies on their keg lines and eliminate the need for manual labelling of kegs by hand.

Domino UK has developed a print-andapply labelling system that automates this process. The label includes a barcode for traceability and makes it easy for you to provide pubs and other hospitality venues with mandatory Best Before information and product descriptions.

The keg labelling system is simple, reliable and designed for harsh, wet environments. In addition, the costeffective nature of the solution has ensured that breweries have achieved a rapid return on their investment.

The technology is capable of being fully operational 24/7/365, and the speed and ease of labelling means you can dramatically increase your production line efficiency. The labeller is mounted above the keg conveyer in a compact design with a small footprint meaning it can fit into the tightest of operational environments; no need for expensive modifications to your existing setup.

Furthermore, by incorporating predictable operating costs and consumables usage and you have the power to take your operational efficiency to a whole new level.

Ink coding directly onto kegs There is also a reason to look beyond core machinery technology. Examples of this include the inks used within the brewing industry when using an industrial inkjet printer. Yellow and white inks are designed for amber and green bottles to print best before and batch codes, but they are also suitable for aluminium and coloured plastic kegs.

Many of these inks have been designed for caustic wash and therefore cater to those breweries who rent or lease kegs too. Once each keg is returned to the brewery, it can be refilled with fresh beer and then re-coded with a new best before date and batch number. The printed codes remain resilient to water and rubbing during the supply process, but the ability to caustic wash the inks

ensures that leased or rented kegs can be returned at the end of contract in an ink-free condition.

Domino launched the new 2YL955i yellow ink in early 2016. This has since been tested by many large breweries.

Many of these breweries have subsequently decided to replace their existing inkjet printers with new Domino printers and the affiliated yellow ink. The ink has been designed to be applied to wet bottle and keg applications and where chilling/refrigeration may be required.

These are only 2 ways in which large or craft breweries can continue to utilise kegs as a major revenue stream, whilst ensuring that the kegs provide an increasing return on investment. Bottling and canning lines have benefitted from coding automation and traceability for many years now – it is time that kegging lines caught up.

Nick Alterskye is the UK Beverage Sector Manager for Domino UK. Domino Printing Sciences was founded in 1978 and offers one of the most comprehensive portfolios of complete product-to-pallet coding solutions spanning primary, secondary and tertiary applications. Domino’s coding and marking equipment is designed to automate the traceability and serialisation requirements of manufacturers.

These include innovative ink jet (CIJ), laser, print & apply labelling mand TTO technologies that are deployed for the application of variable and authentication data, bar codes and unique traceability codes onto product and packaging.

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Showcase IT & BUSINESS SYSTEMS SPAsoft adds Cider module Businesses are built around people, building relationships within their company and with their suppliers, their customers and their customers’ customers. Business systems should be used to remove the mundane tasks and enable time to be spent with ‘customers’.

Mundane tasks such as, stock control, asset management, financial recording, duty calculation and traceability are a few in our industry. All are relevant and you typically need the detail when something goes wrong.

SPAsoft works to build efficiency, one click can create an invoice, allocate stock, create a duty record and track the assets whilst recording what the customer bought and any comment they made when placing the order. Take a look at how much time is wasted on IT; SPAsoft offers a cloud-based solution, removing the worry and expense. Access is via a basic PC, even one purchased at a supermarket, keeping costs down. BMS cloud can be accessed from anywhere; sales teams with laptops or iPads, at home or at the customer. SPAsoft

maintains the servers, ensuring the backups and disaster recovery are in place and can give live support where required. As a modular system customers only pay per month for the modules and users they need. BMS cloud is hosted on secure servers with backups, 3 tier disaster recovery, dual incoming lines and emergency power. Support is part of the package to assist with training and ensure users get the most from the modules. Software upgrades are managed by SPAsoft on the cloud server.

Building on its modular, cost efficient, cloud based brewery management solution ‘BMS cloud’, SPAsoft now offers a module for Cider producers.

The new Cider module adds solutions to the operations that differentiate cider manufacture from brewing. A facility to record Bulk Apple receipts (pictured) with relevant information, and which batch of juice they go into, gives traceability from Orchard through each of the processing stages to final product in Bulk, Keg, BiB, Bottle or Can. The processing ingredients are also traced using their supplier batch number with stock control and reorder points.

The BMS cloud Base Module has been developed over several years and manages the key aspects of the business: barcode keg tracking, order processing, stock management of finished goods, delivery management, invoicing, duty calculation, an accounts package interface and general reporting. Further modules can be added for paperless Delivery and Route Management.

Production to different packaging styles and onto pallets makes stock control of finished goods and dispatch fast, efficient and accurate.

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

January RFID & IoT seminar for brewers KegFlow, the brewing industry brand of Athelia Solutions, will be showcasing its RFID keg and cask tracking solution at a live demo taking place in the UK in January.

There will also be a chance to see the UK launch of the Athelia Django IoT (Internet of Things) live monitoring system that connects cooling and dispensing equipment directly with maintenance and repair, avoiding breakdowns and reducing costs. Rather than a sales pitch, the seminar will enable all of those interested to see what’s available on the market now, and how that could generate real return on investment.

Kegflow is a proven RFID (Radio Frequency Identification) tag driven keg & cask tracking and management solution, developed by the industry, for

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the industry. It is a comprehensive, scalable and powerful solution that has been developed specifically with brewers needs in mind. It enables brewers to realise return on investment from the tracking and managing of their valuable supply chain assets. It is a solution that delves deep into brewers’ processes. For example the solution calculates ongoing cycle times so that you can forecast keg and cask purchase accurately. Tracking

technology pinpoints asset losses and loss rate trends.

The Django IoT the system enables clients to act ‘predictively’ rather than reactively or routinely when it comes to cooler and dispenser breakdowns and maintenance. It avoids unnecessary maintenance, and can prevent genuine downtime before it happens. Athelia and KegFlow are known globally for their role transforming brewing supply chains and are one of the current go-to experts in disruptive technology for industrial applications. They have also broke the mould in terms of budgetary expenditure, and can offer selected parties a recurring fee option as opposed to the traditional lengthy capital expenditure route.

For more information visit: www.athelia.com

BREWING & BEVERAGE INDUSTRIES BUSINESS

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Thomas Fawcett & Sons Ltd Est. 1809

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

The Company is very proud to have supplied malt to the brewers of 12 CAMRA Supreme Champion Beers of Britain since 1997 including

Black Cat in 2000

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

Cask and Keg Repair & Refurbishment Specialists

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

Tel & Fax: 01283 740807 • Mob: 07952 152 099

Email: repairs@dhmbreweryservices.co.uk • Contact: Jason Miller Web: www.dhmbreweryservices.co.uk • Twitter: @DHMBreweryServ

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

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

brewingbusiness.co.uk

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Showcase

IT & BUSINESS SYSTEMS

Meeting the challenge of creating, managing and optimising production schedules

By David Maskrey (Managing Director, Proximity Enterprise Solutions) By its very nature, the beverage industry is driven by innovation – new products, flavours, packaging, markets and sales channels.

Having the right brewery management systems and IT strategy in place to support this innovation should be one of your first ingredients for growth.

Driven by UK consumers who are turning their backs on the ‘big brands’ and seeking out niche and artisan beers, wines and spirits there is a definite boom in British brewing and distilling.

Recent analysis by the UK government suggests that three new breweries open in Britain every week, with the latest statistics from the British Beer and Pub Association reporting in excess of 1,400 breweries in the UK and Northern Ireland.

But while innovative craft breweries and distillers, the next generation of brew pubs and regional breweries are all benefiting from this trend, it does mean that these businesses are also under pressure to produce an ever more diverse range of products and supply smaller, more frequent orders with less lead time and greater shelf-life.

Critical to the success of any operation, regardless of its size, is ensuring that tanks are scheduled efficiently. Every stage in the process is time-sensitive and needs to be managed effectively to ensure that

multiple product recipes are maintained and orders are fulfilled on time.

Large-scale brewers, who might be producing millions of hectolitres per year, may use dedicated tanks for maturation, storage and filtration. Micro or craft breweries in contrast may only have one or two tanks for their entire operation.

In a challenging manufacturing environment such as brewing, where everything from flow rates and floating bottlenecks to constraints around fermentation, maturation, filtration and filling need to be taken into account it becomes impossible to optimise tank schedules using only manual methods.

Your ERP (enterprise resource planning) and associated scheduling software needs to have the functionality to automatically create the best possible production schedule in the most efficient, timely and profitable manner to keep your operations free from bottlenecks. The majority of generic ERP software systems on the market are not designed and built for scheduling fluids through tanks. If you are auditing your existing systems, consider the following: Optimising tank schedules Is it possible to adjust your tank schedules at short notice? Can you create schedules that automatically take into account minimum and maximum standing times to ensure that the right tanks are replenished or depleted on schedule?

Accounting for different sized tanks Can you ensure that the right product is stored in the correct-sized tank? Can you automatically allocate a 700hL batch of one beer that needs 200hL of head space is stored in the right tank, while another beer that only needs 50hL of head space is stored in another?

Scheduling inter-tank flows In a distillery or brewery, not every tank is physically connected to every other asset. Routing, plumbing and pipes all have their own constraints – certain products might only be able to be transferred through specific pipes for example. Can you automatically configure product flow across your entire manufacturing plant?

Synchronised brewing processes To ensure maximise available shelf life and reduce temporary tank storage, is it possible to schedule tanks so that they are ready for bottling or kegging exactly when production is finished?

Co-products and by-products Is it possible to manage product interdependencies of products for mix, blend, brew, cook, react, or yeast management processes that are completed in tanks?

Clean in place (CIP) planning Can your brewery management software automatically schedule the best possible CIP processes that do not significantly impact production and make sure that schedules can be met?

Collaboration across the entire operation Can specific production unites in your operation create personalised views of tank schedules to improve communications and collaboration?

User experience Are tank schedules displayed in a graphical format so that schedules are easy to visualise? Does the graphical interface also include ‘drag and drop’ capabilities?

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BREWING & BEVERAGE INDUSTRIES BUSINESS

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good design award 2016

NEW! 56.8cl 1 UK Pint Brimful

47.3cl 1 US 16oz Pint

New: Craft Master One

Pint Brimful!

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

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

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

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

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

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IT & BUSINESS SYSTEMS

Business process optimisation for your brewery

by David Ashmore, Norriq Having the right fully integrated business system means greater efficiency and profitability for your brewery and provides the scalable platform on which to manage, grow and expand your business. Some of the key operational areas that you will inevitably need to focus on and improve include efficiency of administration, production control and the ability to track your products and containers throughout the supply chain.

Brewery Business System Overview Here are some key questions and considerations whether you are reviewing your existing processes and business systems or selecting a new business systems solution.

Administration Efficiency Is the system optimised and developed for the brewing industry?

For example, when you process a transaction such as stock transfer or a sales order your system should automatically capture and post the relevant duty information so that the production of your HMRC reporting can be generated automatically and accurately at the end of each reporting period.

Are your Finance processes fully integrated with your Purchasing, Sales, Production and Distribution processes?

Often breweries operate one system for finance and one or more systems to cater for their operational processes. This often causes issues and results in your finance team spending a significant proportion

of their time duplicating data entry and trying to reconcile differences between the systems rather than adding value to the financial management and control of your business within a fully integrated software solution.

Does it have out-of-the-box, best practice functionality that helps you to optimise your administration processes?

Credit control management is a good example here. Your system must be able to automatically calculate the debt owed to you by each customer and provide you with a clear report on any outstanding debt before you process yet another expensive sales order to a customer with a poor payment record.

Does the system allow you to calculate and manage your actual product costs?

Think about your total direct costs of production, raw materials, duty etc as well as your indirect costs such as administration, storage and distribution overheads. Your system should be able to automatically capture and allocate these costs to provide you with a true picture of your product profitability and avoid the danger of any hidden costs.

Production Control Are you still managing your production planning on spreadsheets or whiteboards?

Your business system should allow you to optimise your production plan by producing a demand forecast in your system that in turn will calculate a Master Production Schedule from which individual production orders can be created, controlled and updated efficiently and flexibly to accommodate those last minute changes to plans.

Are you struggling to cope with demand compared with the capacity in your brewery?

This seems to be a very common theme throughout the industry and the fitting in of new fermenting vessels and conditioning tanks into small spaces has become something of an art form. A production planning system with effective capacity planning functionality will allow you to optimise the usage of your vessel capacity throughout the brewing process and maximise your production output.

Do you ever run out of raw materials that you thought you had in stock which then causes a delay in production?

This could be anything from hops to bottle labels. Having an efficient Materials Requirements Planning (MRP) solution is vital to make sure that you always have enough (but not too much) stock on hand to meet your production requirements. Your system should be able to calculate the usage of stocks automatically in the production process and propose purchase orders for new stock based on actual consumption and re-order levels.

Continued on page 48

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IT & BUSINESS SYSTEMS

Business process optimisation for your brewery Continued from Page 46 How do you manage your recipes?

Is this done off-line, in a spreadsheet?

Again, this should be controlled in your system using a Bill of Materials to manage the raw materials used in the various stages of the production of the beer itself as well as the packaging materials required to produce your finished goods. This not only ensures consistency in the production of your range of beers, but also captures the associated financial information to allow for accurate product costing.

Tracking and Traceability How many of your own casks or kegs do you lose in a year?

Are you able to track a cask right the way through your production process, sales order and delivery to the end customer and its return back to the brewery? Your business system should allow you to manage and control this process at a level that matches your business needs. This may be at a basic level using manual controls and simply tracking the physical number of casks going out to each customer and matching them off against the quantity returned. Alternatively, this may be controlled at a fully automated, detailed level using scanning and mobile devices to track a specific cask at all stages of the process (from goods receipt to production filling to inventory

management to sales order fulfilment to customer delivery with signed proof of delivery to returns order and back to goods receipt).

A key question for your business is what are you going to do with this information?

Charging a deposit for kegs and returnable bottles is commonplace in many countries, but in the UK the default and accepted business practice throughout the industry is not to charge a deposit. So how are you going to tackle one of your top customers who owes you 20 casks? Are you going to refuse to deliver any more beer until they return the empty casks? Are you going to charge them a deposit on the casks until they return them? Are you just going to ignore the problem and hope that the casks turn up in future? If you get a grip of your cask fleet and reduce your cask losses, how much is this going to save you over a year? Answering some of these questions may help you to determine the level of cask tracking sophistication you really need for your business.

Also, tracking is not just about the casks, more importantly, it is about product traceability. Are you able trace the lot or batch of hops that you used in a specific production order to produce a specific finished product that was delivered to a

The next issue of

specific customer on a specific sales order? The business system for your brewery should not only be able to provide you with full product traceability from raw material to the end customer, but should also provide full reverse traceability from the end customer to right the way back to the original raw materials used.

In summary, do your current business systems provide you with the functionality and controls to optimise your administrative, production and traceability processes or are they causing you problems? If they are causing you problems, then it’s time to start reviewing your existing systems and processes to see if they can be improved.

If not, then it’s time to start looking for a new business systems solution.

David Ashmore is a Director of NORRIQ, software owner of Drink-IT; a fully integrated Microsoft Dynamics software solution designed specifically for breweries.

Drink-IT is used by over 90 breweries in over 45 countries around the world.

Find out more about Drink-IT at www.drink-it.com or request a demo at: info@drink-it.com

Featuring

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INGREDIENTS

Malts, hops, yeast and any other raw materials which contribute to the finished product!

will be published in late FEBRUARY 2017 EDITORIAL DEADLINE : Thursday 2nd February ADVERTISING ARTWORK: Tuesday 7th February

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MARKETING

Corporate branding on clothing, promotional literature, and other marketing material, including websites

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BOTTLES & CANS

Retail drinks containers including bottle and can labelling and decoration

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IN THE CELLAR

Cellar and back-bar equipment and services, right up to (but not including) point-of-dispense on the bar

Plus the most up-to-date PREVIEW of who’s showing what at SIBA’s big annual event in SHEFFIELD

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Career opportunities

Growth in craft gin distilleries The number of craft gin distilleries in the United Kingdom has greatly increased in recent years. Between 2010 and 2016, the number of craft distilleries in Britain has doubled, rising from 116 to 233.

Forty-nine new craft gin distillers have opened in Britain in the last year alone!

This substantial growth has been driven by demand for quality gin from younger consumers. According to the Guardian, in Britain two in five (42%) aged 18 to 34 have drunk gin in the past 12 months, compared with 27% of over-45s.

Younger consumers are looking for new types of gin with distinctive flavours and craft gin distillers are happy to provide.

Gin sales in the UK are expected to top £1.3bn for the first time in 2016, rising to an estimated £1.3bn by 2020. Many craft distilleries have responded to the growth in the industry by expanding operations and hiring more employees.

There is now strong demand for workers from the craft gin industry, and that demand is only expected to increase over the coming years.

The innovative approach of craft gin distilleries Gin has been a popular beverage in the UK for hundreds of years. Traditionally, gin is created by pot-distilling fermented grain mash from barley and/or other grains, then redistilling that solution with flavouring botanicals. The aromatic compounds are extracted from the botanicals to flavour the gin — giving it a rich, diverse and colourful flavour. The primary botanical that is used to flavour gin is juniper berries (Juniperus communis).

Craft gin distillers have been experimenting with a wide range of botanicals including lemon and bitter orange peel, spices, anise, angelica root and seed, liquorice root, orris root cinnamon, lime peel, almond, grapefruit peel, saffron, and coriander. The beverages that craft gin distilleries are creating have helped to renew interest in gin amongst consumers.

Employment in the craft gin industry The types of roles that are in demand in the craft gin industry are quite varied.

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They range from marketing and sales positions through to hands-on distillery roles. Because many craft gin distilleries are small in size, workers are often responsible for more than one role.

Craft gin distilleries are typically small in scale and often use hands-on production processes. Because they produce gin using labour-intensive techniques, demand for workers is quite strong. The following roles are currently in highdemand within the craft gin industry.

Gin Production Roles Craft gin distilleries are constantly looking for distillers, distillery supervisors, warehouse supervisors, bottling managers, production managers, maintenance staff, quality assurance staff, and supply chain managers.

Distiller with good experience in sensory, flavours and innovation are in particular demand.

Most craft gin distilleries are looking for applicants who are passionate about gin, creative, and hard-working. Staff members are often required to work in multiple roles, so flexibility and ingenuity is essential. Employees working at a craft gin distillery often have the opportunity to expand their role as they learn more about the industry. Candidates who are well qualified with either the BSc. or MSc. in brewing & distilling from Heriot Watt University Brewing or Distilling qualifications from the Institute of Brewing and Distilling are particularly in demand. As the sector expands companies are looking for candidates with good operations and manufacturing experience.

Management Roles Because of the small size of most craft gin distilleries, the managerial team is usually very small. In many cases, the distillers are also the managers or owners of the distillery. However, there is growing demand for managers from successful distilleries that are starting to expand.

Sales and Marketing Roles Having strong marketing and sales teams are crucial for the success of a craft gin distillery. The distillery needs to create a unique brand that closely aligns with their products then effectively market that brand to consumers. Sales people must be very knowledgeable about gin

and capable of explaining the value of the distillery’s products.

Craft gin distilleries are looking for account managers, sales representatives, distillery tour guides, brand ambassadors, business development managers, and sales managers.

What kinds of qualifications are required to get into the industry?

There are a number of qualifications available for people interested in working for a craft gin distillery. For positions relating to sales, marketing or management, any relevant college degree or industry experience is all that is required.

For people wishing to work in the production/operations, there are a number of qualifications available including: • Institute of brewing and distilling qualifications • Brewing and Distilling by Distance Learning MSc/Diploma/Certificate from Heriot Watt University • The Brewlab Start Up Distilling course • Distilling and spirit tasting certificates from the American Distilling Institute • Wine and Spirits Education Trust The craft gin industry has a strong future ahead of it. Its rapid growth makes it one of the most interesting sectors to work in and it is attracting some of the best distillers in the UK. Julie Carling worked at the International Brewers Guild for 10 years before forming the Carling Partnership, during which time she also built a boundless network of contacts within the brewing industry. The Carling Partnership (CPL) is a leading search and selection company working with and for the drinks industry.

For more information visit: www.carlingpartnership.com

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PRODUCTION EQUIPMENT

High quality is key to Brewology’s future bottom clamp to ensure maximum operator safety, integrated backpressure control, monitored washing and online support and software upgrades.

Leeds-based Brewology has a complete keg and cask packaging offering, designed and built in the UK. With over 60 years experience in the brewing industry, the company’s engineering team has embraced the industry’s best practices to produce a practical, professional and most importantly - modular solution for brewers and cider makers of all sizes.

The modular system means customers can start by buying just a simple single head washer or filler.

Then, as growth and budget allows, the additions are almost endless. With a focus on greener machines, Brewology has invested time and money into developing equipment that uses minimal water for washing and controlling waste and metering in the filling. This

investment by the manufacturer means brewers can see a significant return in a matter of months.

Brewology’s new range of keg washers and fillers works on all keg sizes and fitting types as well as ‘one-trip’ kegs.

Each keg machine features a unique

Managing Director, David Midgley, says the company’s number one aim is to work with breweries to help them save time, money and beer loss whilst increasing performance and quality. He is passionate about the industry and believes the future of Brewology is in the company’s high quality manufacturing and state-of-the-art brewery software offering.

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

Independent steam on offer from CFB As a specialist in efficient steam generation, CFB Boilers offers cost and carbon cutting solutions to a variety of industries. The company prides itself on its exemplary customer service, fast quotation response, quick order turnaround, and competitive pricing structure.

The company offers ‘no-nonsense’ advice on efficiency measures, and is transparent in the benefits of its products and services. The energy-saving capabilities of its installations are illustrated at the quotation stage with the payback period calculated. This ensures that customers can clearly see the impact an investment will have on their business - both operationally and financially.

Says the company’s Dave Parrish: “At CFB Boilers we have increased our ‘brewery awareness’ as of late, and in this vein have identified the need for breweries to consider independent steam in their brewhouses. The energy savings are quite considerable, when compared to the

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more traditional methods of ‘new way burners’ feeding a coil, which heats the HLT’s and coppers, with the excess just going straight to atmosphere. Or expensive electric coil systems.

design, manufacture and supply tailormade products to meet any special needs that customers may have.

“With independent steam, excess is ‘recycled’ to the condense tank, and with further treatment, can then feed the boiler, thus proving the energy savings.

Also, breweries are now investing in keg rinse and fill machines which require steam, and these are easily fed from independent boilers.”

CFB Boilers offers a consultation service to brewers, whereas the company will inspect the ‘kit‘ and size a boiler accordingly, to meet all requirements.

The 100-year-old company is UK based and all vertical boilers are manufactured in either one of the two factories in Essex.

As a company CFB Boilers Ltd operates a “can do” policy - as a boiler manufacturer and supplier of ancillary equipment it will use the expertise of its specialist engineers to consider the

Above: The company’s installation at Magic Rock has been a resounding success For more information visit: www.steamboilers.co.uk

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

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Brewdog chooses Lambrechts machine When it came to deciding on a new keg washer/filler to be installed at its brewery located on a 5.5 acre green field site in Ellon, just north of Aberdeen, Brewdog was looking to choose a partner with global experience of the craft beer industry.

Tailored to suit the modern expanding craft brewer’s requirements the automated Monobloc range of machines offered by the Lambrechts Group was the ideal solution, maximising output while minimizing footprint and the number of operatives required.

With the various media tanks, external washer and check weigh platform all built into the frame of the machine, the 80 kegs per hour machine is ideal for the craft sector where space is usually at a premium.

The machines wash and fill at a rate of either 60 or 80 kegs per hour based on the two versions available, being tested prior to delivery on all but beer at the Lambrechts facility they are a “plug and play” solution taking less than a week to install and commission. Being up and running in such a short space of time is a key factor as the craft sector cannot afford to lose production time.

Pump solutions for brewers Seal and Pump Engineering offers solutions to cover the complete brewing process from the mill to the valves of the bright beer tanks.

The company offers a vast range of equipment including an array of pumps for mash and hot wort transfer, bright beer transfer, cold liquor transfer, yeast transfer and cropping, CIP, spent grain transfer and dosing.

BREWMASTER is a range of 316 stainless steel pumps having flow rates from as little as 2 m3/h up to 20 m3/h at a maximum head of 2.4 bar Pressure. There are 4 basic pumps each having its own maximum sized impellor which can if necessary be trimmed to suit specific duties.

The company also carries an array of both centrifugal and vertical multi-stage pumps, flexible impellor pumps, and can supply diaphragm, progressive cavity and dosing pumps and equipment, as well as specific hygienic pumps.

Ranges also include the supply of mechanical seals, flexible hygienic hoses, heat exchangers, valves, manway door seals, and these have recently been extended to include tanks & vessels, and the company offer solutions for pipe-work installations and alterations.

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

Brewhouses from Moeschle Moeschle designs and manufactures all types of atmospheric, pressure and process vessels, and also designs and installs infusion mash brewhouses up to 40 barrels (65HL) and fermentation, conditioning, yeast and many other brewing vessels.

Spey Valley Brewery, Redemption Brewery and Whitstable are a few of the projects successfully installed this year.

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This installation follows other success stories for the family-owned Belgian company notably in the US and the UK with a Monobloc 80 being installed at St Austell Brewery (pictured below) last year and more recent installations at Wye Valley, Harvey’s Brewery and Howling Hops.

For more information visit: www.lambrechts-group.net

Achieve the ‘perfect pint’ InnCellar Equipment has made a steady progression over the last year, with increased sales, mainly due to the quality of products, service, and recommendations, from satisfied customers.

The new Multi-Purpose Jacket© which was launched earlier this year, has been widely accepted as a way forward, cooling the multiple applications needed to cover the influx of new cask/keg variations.

The company’s website features a full range of cask/keg beer products including cooling (jackets©, saddles, probes, ice blankets), stillage (tilters, beer festival and cellar racking) that have all been developed with the utmost attention to price, quality, and efficiency.

All products can be complimented by a fully stocked range of ancillary fittings and materials, to achieve the “Perfect Pint”.

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

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

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Brewing up more cleaning innovation After a strong performance during the first half of 2016 on its range of caskwasher models, Cask Force is also seeing increased demand for its KEG-2000 machine, which was officially launched at SIBA BeerX in March.

The Caskforce brand developed by Hugh Crane (Cleaning Equipment) Ltd a specialist manufacturer of commercial and industrial cleaning equipment. The concept of the first caskwasher was born out from a conversation with a local brewer who was having issues with cleaning casks consistently.

FDT celebrates first 25 years Dublin-based FDT Consulting Engineers & Project Managers Ltd is celebrating 25 years.

On 25th August 2016, FDT hosted a large gathering of clients, former staff, suppliers and friends from the brewing, distilling and food industries to celebrate a quarter of a century since the company was founded by Frank Brady, Declan Grennan and Tom Joyce (guess where “FDT” came from!)

Since then the company has gone from strength to strength, working in Ireland, UK, Europe, Africa and the Caribbean for a range of clients from large multinationals to small start-up distillers and brewers.

Unfortunately, Frank Brady passed away in 2009 after a long illness and Tom Joyce has moved on, but their contributions were noted by MD Declan Grennan in his speech, as was that of brewing director, Paul Kavanagh, who passed away suddenly earlier this year.

FDT continues to take on new challenges and was this year for the first time exhibiting at Brau Beviale.

For more information visit: www.fdt.ie

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Keith Trenton, the design engineer at Caskforce, explains: “The need to make sure that breweries - whatever their size - deliver a consistent quality product time and again is fundamental to their success. They need to be sure that when they fill their casks that the quality of the product to the end user is consistent and ullages are kept to the bare minimum. The success of the Caskforce range of machines has been down to their ability to consistently produce a clean cask time and again which not only save the brewer time it also saves the brewery money.”

Hugh Crane was approached by brewers

to use the same technology and apply it to the keg sector, and the K-series dual cask/keg washers was developed in 2014 to meet the demands of both markets.

Due to its success Caskforce has now developed a new standalone keg washer/filler. The machine is available in two variants, the KEG2000 which is a washer/filler and the KEG2000W which is a twin head washer. The KEG2000 will clean and fill 28 30l kegs or 20 50l kegs an hour. The KEG2000W will wash up to 48 kegs an hour.

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

Pentair’s new Keg Monitor Pentair has launched the Haffmans Keg Monitor type KEG 2.0 that offers significantly improved handling through a Windowsbased PC-program and simplified data transfer compared to its predecessors and similar products available on the market.

In breweries and soft drink production plants, keg washing is an essential process in the packaging line. Pentair Haffmans’ Keg Monitor provides a valuable tool to evaluate the performance of the keg washer.

The Haffmans Keg Monitor consists of a specially prepared keg, a handy/charger and a docking station.

The prepared keg travels among the other kegs through the keg washer, and measures the temperature of the incoming cleaning medium, the temperature of the cleaning medium leaving the keg, the temperature of the keg wall, and the pressure inside the keg in relation to time. In addition, the data logger registers the position of the keg in the cleaning process.

The Haffmans Keg Monitor, type KEG 2.0 uses Bluetooth to transfer the measuring data from the Keg to the PC. A Windows-based PC program processes the data providing the user a complete picture of the keg washing process,

including information on the existence of superheated steam, which enables the brewery to optimize the sterilization process and reduce energy consumption.

Charging of the Haffmans Keg Monitor, type KEG 2.0 is wireless and eliminates the requirement for regular battery changes. The charging process requires less than ten minutes for 18+ hours of operating time. Breweries or soft drink producers supplying their standard keg(s) to Pentair Haffmans receive a Keg Monitor that is customized to their special keg size.

Several keg sizes from 20 litres are available.

The Haffmans Keg Monitor, type KEG 2.0 is available in two executions.

In addition to the Standard execution that offers extended Bluetooth options, a cost-efficient Economy version especially for small and craft breweries is available. In addition, for existing customers, a retrofit package can be purchased to upgrade existing Pentair Haffmans’ Keg Monitors to the latest standard.

For more information visit: foodandbeverage.pentair.com

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Isobaric hop injector answer to prayers When you have finally got the beer packaged and sent out to market you are left with one problem if you have late hopped – how to remove the spent hops now resident in the pressurised conditioning tank.

Often they have formed an almost concrete like deposit in the cone of the tank that is hard to clean out.

Additionally it also reduces your yield by containing saleable beer that you cannot access economically by filtration. With the trend towards more and more hoppier beer especially amongst the younger drinkers this problem is only set to get worse.

The use of hops in the conditioning tank is also a costly business due to the current prices for hops and also problems of availability with some of the more popular and newer hops being as rare as the proverbial ‘hens eggs’. Dry hopping can also add further conditioning time in the tank taking up valuable space which reduces the brewery output.

Enterprise Tondelli with their manufacturing partners in Italy Simatec

have the answer. The unit was especially developed for the award-winning Italian brewery SorAlaMA a few years ago. The system is mobile so that it allows it to be moved around the brew house between tanks as required using flexible hoses to give maximum versatility. It can be used with either dried hops or hop pellets.

and conditioning time. Having the wort in very slow circulation really helps the yeast to work. We love the fact that it is mobile as it allows us to move it around to where it is needed.”

Some of the hop material will remain in the isobaric hop injector which reduces the load in the beer and cleaning.

Additionally as the hop material is kept in slow circulation it reduces the amount that settles in the bottom of the cone improving yield and reducing cleaning.

Other very interesting benefits are a potential reduction in hop usage by around 20 % and reduction in conditioning time of around 2 days.

Mr.Paul Holden-Ridgenway, Head Brewer of Craft Brewery “B.A.D. Co.” or as they are formally known Brewing and Distilling Ltd, based in N.Yorkshire, recently took delivery of a unit for its expanding brew house. He commented, “We have been highly delighted by the results of the unit. Already we are seeing significant improvements in hop usage

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

ALECTIA Ltd’s 40 years in business In the history of engineering, 40 years is just the blink of an eyelid.

In the realms of modern business, it is often more than a lifetime. In 2016 ALECTIA Ltd celebrates 40 years in business.

ALECTIA Ltd was born out of Penborn Technical Services founded in 1976 by five engineers and became part of the ALECTIA family in 2008. ALECTIA has its roots in Denmark where the parent company was formed in 1912.

“We are very proud of our 40 years in the world of business especially surviving and growing through the recent recessions.” said UK Head of Operations Nick Hickman.

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The biggest breakthrough came with the UK lager and pasteurised keg beer boom in the late 70s. Although all the big breweries had their own in-house teams they couldn’t keep up with the work so looked for outside expertise. Penborn were able to provide this expertise attracting so much business they were all able to become full-time employees and rent their first office space.

Nearing retirement and seeking an exit strategy, in 2008 the then Directors sold Penborn to the Danish company ALECTIA A/S. Nick Hickman commented, “I believe the main keys to our success has been our commitment to developing specialist teams that understand their industries inside out as well as the knowledge and experience of our engineers. The founders have left us with a great heritage that we will continue to build

on. We are currently experiencing the growth of a market that is constantly demanding more innovative solutions and a larger variety of products. This is where the strength, knowledge and experience of our international team gives us an advantage in winning ever more challenging and interesting projects. We are expecting this trend to continue and will look forward to growing the business worldwide."

ALECTIA Ltd continues at the forefront of process engineering and project delivery for the brew, distillery, and beverage industries, with a worldwide reputation for an outstanding knowledge base, quality specialist teams and an ability to blend solid engineering techniques with commercial know-how.

For more information visit: www.alectia.com

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The world’s best selling plastic casks

Call 01432 453146 email: info@breweryplastics.com

www.breweryplastics.com brewingbusiness.co.uk

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PRODUCTION EQUIPMENT

Wort’s the worst that could happen?

Moody Direct is a leading suppliers of process and packaging solutions with a large customer base in the UK, Ireland and around the world, ranging from small producers to blue chip multi-national companies. The company provides a tailored service to all customers with the purpose of reducing operating costs, increasing production and sustaining efficiency.

Paul Hayward, Moody PHE, explains that the company’s plate heat exchanger refurbishment service can save energy.

“Wort cooling = energy saving,” he says.

“Plate fouling leads to poor heat recovery, which means you are spending more to heat your brewing liquor. Your plate heat exchanger (PHE) is an essential part of your brewing equipment, keeping your plant clean maximises efficiency.

“Regular PHE refurbishment restores plate heat exchangers back to the new condition optimising heat recovery.

Plate failure can lead to cross contamination between wort and

brewing liquor leading to microbiological problems and wort dilution. Regular integrity tests can identify plate failure.

“For a quick and accurate test, the PasTest2000 Integrity System is ideal.

We’ve been running this test for 3 years now and our customers are always grateful for the early identification of issues.”

Camden BRI, the UK’s leading independent food and drink research

organisation, has stated that the PasTest2000 system was “very effective for systematic testing of plate heat exchangers.”

For more information, get in touch with Moody PHE by calling their Customer Service Team free on 0800 666 397 Pictured is the PHE Refurb Centre For more information visit: www.moodydirect.com

Bench scale with greater capacity Weighing scales manufacturer Marsden is aiming to make life easier for manufacturers and retailers with an upgrade to its most popular bench scale.

The Marsden B-100 Bench Scale has an IP68 rating, meaning it is fully waterproof and can withstand punishing environments. The stainless steel housing means it can be easily hosed down and kept hygienic.

available being 15kg, users were limited by how much could be weighed on the scale, potentially slowing down weighing processes.

Richard Black, Managing Director at Marsden Group, said: “After talking to customers we realised a bench scale with a greater capacity was required for harsh environments. The B-100 is great value for money and fully waterproof.”

Now, following feedback from customers, the B-100 has been made to withstand capacities of up to 30kg, making it suitable for weighing heavier ingredients.

It is accurate to 2g.

Marsden’s Operations Director Mark Coates added: “We made a video where the B-100 was dropped in a bucket of water and still worked afterwards. We wouldn’t recommend this is tried at home, but it shows quite how durable the scale is.”

It is expected that the B-100 will be used for weighing heavier sacks of ingredients.

Previously, with the maximum capacity

The Brew Shed, a Dunfermline-based brewery, uses the B-100 for ingredients weighing. Brewer Steve Hope said: “The

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B-100 is a sturdy, solid bit of kit designed for everyday use in a working environment. Waterproof scales are essential for any brewer.”

The B-100 is currently on sale at a special price of £115+VAT. For more information visit: www.marsden-weighing.co.uk

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Showcase

PRODUCTION EQUIPMENT

‘Bag to Bulk’ solutions One of the challenges facing craft brewers and distillers is the management of malt supplies.

Pre-crushed malt is generally delivered in 25kg bags, due to the absence at breweries and distilleries of suitable bulk storage for malt.

Bulk Storage and Processing Systems Limited (BSPS), a company with more than 30 years of industry experience, has the solution. Bill Egerton, Sales Director of BSPS, explains: “Our company designs and installs systems capable of handling bulk deliveries of whole malt up to 27 metric tonnes. Our systems can be tailored to take into account the individual nature of our customers’ operations and the unique layout of their premises. Once installed, our systems deliver both operational and financial efficiencies to the business and will generate a ‘Return on Investment’ in

under 3 years No job is too large or too small for BSPS.” A typical project for BSPS will involve 1 to 2 silos, each capable of handling 20 to 30 MT of whole malt, and a 3 or 4 roll malt mill; providing brewers and distillers with exceptional control over the quality of their malt crush and coloured malt additions into the grist case. Malt mills and grist cases are held in stock and financing packages are available.

The company continues to successfully install “Bag to Bulk” systems up and down the country and, so far, in 2016 has seen its installations go live at locations such as the Arran Brewery in Scotland, the Kirkstall and Saltaire Breweries in Yorkshire and the Cotswold Brewing Company in Gloucestershire.

If you have a bulk storage and/or processing challenge that needs solving, contact Bill Egerton at BSPS on 01483 202 211 or bill@bulksystems.co.uk

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

Whether to buy or not to buy?

Gary Walton of Premier Leasing & Finance offers some advice If you take a trip round any brewery you may well see examples of money wasted; it could be a bottling line that constantly breaks down, out of date technology or kit that seemed like a good idea at the time. If all this was paid for out of cashflow, it’s money that’s gone forever and a potential burden on the company bank account.

For a brewery that has cash in the bank, the temptation might be to use some of that capital to pay for new equipment upfront. There can be tax benefits, you don't pay any interest and if it’s important to the business you get ownership straight away. However, cash flow is critical to businesses and it is not always wise to tie up capital in this way particularly in a depreciating asset. Cash is king and it’s important to maintain a healthy bank balance.

There are millions of pounds of funding

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available via brokers from highly respectable, established funders who don’t operate on the high street.

And the best feature of all: • Decisions in hours not days or weeks!

According to the Finance and Leasing Association in 2015 UK companies secured over £29 billion of leases from these funders for assets such as vehicles, IT, food and beverage production equipment.

This type of funding has some unique features: • The interest charged is fixed so you know exactly how much you will pay back and when, unlike a bank overdraft.

• There is no requirement for a deposit unless you wish to pay one to reduce the level of funding.

• Unlike the banks it is virtually unknown for these funders to take charges on property as security. It is not the way they do business.

• You can own the equipment at the end of the term

Gary Walton – gary@premlease.co.uk For more information visit: www.premlease.co.uk

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Opinion

The Great British Beer Boom – what next? asks Myles Pinfold, WPA Pinfold

Hopefully not bust. However, history has a habit of repeating itself and the last century saw a period of consolidation in its latter half, when the market became dominated by the big six breweries (Whitbread, Scottish and Newcastle, Bass, Allied Breweries, Courage and Watneys) – none of which have survived in their original form, today.

In the USA, consolidation is the order of the day, with an unprecedented amount of mergers and acquisitions in recent years and the last few months have seen a stampede: Hop Valley, Terrapin, Cigar City, Victory, Devil’s Backbone, Stone… Whilst last Autumn the San Diego microbrewer, Ballast Point, was acquired for the eye watering sum of $1 billion. Which possibly makes the $106 billion mega merger of AB Inbev and SABMiller appear to be a bit of a bargain...

So what of the UK? With nearly 2,000 breweries and rising, we have significantly more breweries per head of population than the States (approximately 50% more) whilst we drink approxi-

mately 12% per capita less by volume… Which suggests that the ‘if you can’t beat them, buy them’ approach of the big American brewers could spread to the UK, as the booming craft beer market matures and it becomes ever more tempting to simply buy market share and distribution. There are still opportunities to grow markets and convert more drinkers to the new world of ‘craft’, however competition here is becoming ever more intense and price is becoming more of an issue across the trade.

What are the factors that will secure your future success in this fast evolving world of beer?

Quality has to be a primary factor, as the price of a pint is significant and consumers are becoming more discerning. However, quality is not a singular differentiator, as there are a lot of great tasting beers out there – and in blind tastings, very few drinkers will identify the individual breweries. Innovation and brand equity are the make-or-break factors - for consumers, trade customers and even the acquisitive big brewers. Ignore this at your peril.

Consumers crave heroes (and villains) – they need a reason to believe and well managed brands can deliver this. Which is why Sharp’s, Meantime and Camden have already been

snapped up – brewing equipment is a commodity, staff are an important flexible resource, whereas it is the brand and its reputation that returns the equity.

Many new brewers are not comfortable in the world of brands (or marketing for that matter) and fail to put a proper value on them in their business planning. Think of marketing as proactive, planned selling and brands as your company’s equity - something to be treasured, protected and properly invested in.

And what is the future for great British beer, you might ask… The future has to be vested in more great British pubs, delivered by independently-minded entrepreneurs who possess the passion, values and vision that have helped drive the craft brewing revolution over the last decade.

Myles Pinfold is founder and managing director of WPA Pinfold, an award-winning brand and design consultancy, with over 30 years experience in strategic brand planning and multi-channel implementation for national and global clients.

Sources: Brewers Association; Wikipedia;

Do it right or beware of the consequences! says David Grant, Brewology As a passionate supporter of cask ale over the years (with the odd bottle of Bud!) I would never have thought about packaging good beer into keg.

In the old days, the difference between cask and keg beer was basically ‘process’.

Cask ale was brewed in the traditional manner and filled into a cask, at the filling stage finings were added to the cask helping the beer to drop bright, once the cask was placed in a pub cellar, where, by introducing oxygen into the cask, it would re-awaken the yeast, cask-conditioning the beer and allowing the finings to work, producing a bright flavoursome liquid full of body. Cask ale brewed and kept correctly, in my opinion, is sheer nectar. Its natural, medically proven to be good for you - drunk in moderation - is lower in calories than other alcohol and makes the British beer market different to the rest of the world.

Keg beer was a processed option for brewers and their beer, being be brewed in the same way as cask, but prior to filling, keg beer would

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be chilled and filtered, basically removing all the yeast from the beer and leaving a dead product brought back to life with the introduction of CO2 or mixed gas putting sparkle back into the beer. The beer had a far longer shelf life and was easier to manage and proved popular with the masses and still does.

With the huge numbers of microbrewers entering the market, the American word ‘Craft Brewer’ has hit the scene so we now have ‘Craft Beer’, the definition of which I will let my betters decide upon.

What I do know is that this emerging market is growing in popularity and does appear to be in a keg format, and this new ‘craft beer’ has given the emerging new brewers the opportunity to express their individuality and push the boundaries to new horizons. Some of these beers are different and make a welcoming change to my bottle of Bud. To those brewers, who are doing craft correctly by processing their beer, using their own hygienically cleaned kegs and using their own chilling and dispense equipment at the point of

sale, good on you and every success. To those brewers who are not doing the above, be warned - putting unfined green beer into keg, adding all manner of raw materials to make the beer different and selling to any licensee who then dispenses it through another brewer’s chilling and dispense equipment, will cause a tsunami of consequences for the industry.

The industry needs to be diverse and innovative, so you should never say no, as I had done whilst running an all cask ale brewery. Keep pushing the boundaries, ensuring that the beer you produce is of a quality you would choose to drink yourself. Use your own packaging, chilling, dispense and strive to enhance our incredible industry.

After a career in the industry with Courage, Grand Met, Centric and Ascot Holdings, David Grant spent 15 years as Managing Director of Moorhouse’s Brewery (Burnley) Ltd, overseeing the company’s dramatic expansion from micro to regional brewer. He recently took up a position with Leeds-based Brewology Ltd as Operations Director.

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Join the BFBi

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

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

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

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

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

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

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

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

ASSOCIATE MEMBERSHIP COST: £210 + VAT per annum For more information please contact info@bfbi.org.uk BFBi, 3 Brewery Road, Wolverhampton, WV1 4 JT Tel: 01902 422303 • Fax: 01902 795744 • Email: info@bfbi.org.uk

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www.bfbi.org.uk

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Unit 1b Parkway Rise, SHEFFIELD S9 4WQ Phone: 01142 434463 Fax: 01142 448932 sales@moeschle.co.uk www.moeschle.com