DRAM issue 342

DRAM

342

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE March 2019 ISSN 1470-241X

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incorporating the DRAM AWARDS 2019

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DRAM MARCH 2019

DRINKS RETAILING AND MARKETING

WELCOME This year we are launching our awards a month early to give everyone plenty of time to get their nominations in. There are a couple of categories which won’t be fully confirmed until next month but most of our sponsors are now on board! This issue we have gone all out to bring you some fresh new facts about the world’s favourite drink, after tea and water - beer. We feature ten of Scotland’s best beer bars - all of whom are doing interesting things. We also spoke to some licensees to get their view on beer trends as well as some movers and shakers in the brewing industry. I had the pleasure of meeting Robert Lindsay, owner of four six°north bars, Dynamo Dundee and The Marine Hotel in Stonehaven, plus its neighbouring brewery. Read what he had to say on page 9. The Crescent is the latest new bar to grace the Finnieston barscape in Glasgow and we cast our design verdict over it, while Signature Pub’s impressive £4m Cold Town House on Edinburgh’s Grassmarket is featured too. Then there’s all the usual news and brand news for you to chew over, plus roundup, which showcases pictures from the BEN Dinner. See you all next month Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk

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CONTENTS March

2019

FEATURES

10 13 17 25

LICENCEE INTERVIEW

Jason Caddy speaks to Robert Lindsay of six°north fame.

TEN OF THE BEST

A around up of some great beer bars.

2019 AWARDS

The awards categories to enter this year.

DESIGN FOCUS

We take at look at the newly opened Crescent in Finnieston and Brew Town in Edinburgh

REGULARS

4 7 32

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Editor. DRAM MARCH 2019 3

NEW ERA FOR THE SHEEP HEID INN A sympathetic refurbishment of Scotland’s oldest pub, Duddingston’s The Sheep Heid Inn, is underway at the moment with the pub remaining open. Assistant Manager David Allan told DRAM, “The walls have been painted a dark green, replacing the old grey colour. Some of the furniture has also been reupholstered in a similar green colour, while a few of the older pieces were beyond repair. We have also carefully retained the old pictures on the walls.” He continued, “The bar itself is listed so it’s just been sanded down and French polished. We have also increased the covers slightly by six, to 146. We’re also still very much dog-friendly.” The Skittle Alley, installed nearly 150 years ago, has also been treated to an upgrade thanks to investment from Johnnie Walker, who is now sponsoring it. Said David, “This is ongoing. Johnnie Walker will soon be adding new skittles in the shape of Johnnie Walker bottles.” A Royal haunt since 1580, – and host to the Queen in 2016 – King James VI of Scotland, like his mother Mary Queen of Scots, is said to have stopped there many times and even played skittles in the courtyard. As a mark of his gratitude to the pub, he presented the landlord with an ornate ram’s head snuffbox which is likely where the name of the pub originated. King James’ VI’s present remained onsite for 300 years, before being sold at an auction to the Earl of Roseberry.

The Ivy winds its way to Glasgow London restaurant chain The Ivy has confirmed that it will open a Glasgow restaurant in the spring, the second Scottish opening after The Ivy on the Square in Edinburgh. A spokesperson told DRAM, “The Ivy Collection has been granted planning permission for a space on 106 Buchanan Street, Glasgow, to open a brasserie in spring 2019. The restaurant will feature an all-day dining menu and will be open 7 days a week.”

Did you know? A 100-cover teppanyaki restaurant called Benihana is now a fixture of Glasgow’s West Nile Street. It’s the first new UK-based site in more than 20 years and will feature nine teppan tables where guests can experience a fast-paced performance of chopping and juggling by their own chef. 4

DRAM MARCH 2019

ST ANDREWS RESTAURANT THE ADAMSON REOPENS St Andrews restaurant The Adamson, on South Street, is now a lighter, brighter, more contemporary space thanks to a three-week refurbishment. MD Julie Lewis told DRAM, “We wanted to lighten the space to make it more suitable for daytime dining as well as making it more modern, brighter and up to date, We’ve fractionally increased the covers in the restaurant to 75. We focused on the quality, design, and sustainability instead of just throwing a huge spend at it.” There’s also a new feature wall in the cocktail bar, plus new lighting, and furnishings, like chairs upholstered in teal, green and grey and marble tables throughout.

FRESH LEASE OF LIFE FOR THE THORNWOOD The two new leaseholders of the Thornwood Bar in Glasgow’s Partick will debut the pub’s new £300k refurbishment this month. Marc Ferrier and business partner Kenny Hamilton have leased the Dumbarton Road unit from Star Pubs and Bars. Marc told DRAM, “We are spending about £300k on it, ripping it all out to start from scratch. It’s south facing

and we’re putting patio doors all along the front of the place. It’ll have 50 covers. We have exposed sandstone and original red brick, with warm fabrics and leather and herring bone fabrics.” He continued, “Younger people have applied for the jobs that we’ve advertised, mainly students, which is great because we’re looking to get younger people back into the trade.”

NEW PUB & SEAFOOD RESTAURANT PLANS FOR MUSSELBURGH A bid to demolish The Ship Inn in Musselburgh and replace it with a new pub, seafood restaurant and 15 flats has been launched by Caledonian Heritable. It is seeking planning consent from East Lothian Council to redevelop the pub on North High Street to include 15 two-bedroom apartments above, plus a bicycle and bin store in a tenement-style building of brick and zinc with three gables. The commercial/restaurant space of 470 square metres, which would offer seafood dining alongside a traditional pub, would be located on the ground floor facing the main road into Musselburgh.

NEWS MCGINTY’S GROUP SET TO SERVE UP £500K BAR AND RESTAURANT

COUNTING HOUSE DOME RESTORATION The historic centre-piece domed ceiling at The Counting House in Glasgow’s George Square, Wetherspoon’s first pub in Scotland that opened in 1986, is being restored as part of a three-month building project. The pub was closed for five days at the start of January, to erect the scaffolding for the works to take place. It will also close for a further five days towards the end of March to remove the internal scaffold. The building was originally designed, in the Italian Renaissance Barryesque palazzo style, by architect John Thomas Rochead (1814-78) during 1867-70. Much of the original Victorian décor remains today including, in the ceiling above the central bar area, a large hemispherical glazed and chequered cupola (dome). The dome is supported around the walls by 16 caryatids – sculpted standing female figures, acting as decorative columns. The refurbishment project to the listed feature includes a thorough deep clean of the ceiling, as well as essential and much-needed repairs, together with a full redecoration. Damaged curved glass panels, at the top of the dome, are also being replaced, as well as the installation of upgraded lighting to the ceiling, which will further illuminate the wonderful feature of the pub. Pub manager Mick Murphy, who has been at the pub for 11 years, said, “The Counting House is a spectacular building and the dome the stunning centrepiece, which is now being fully restored.We are proud custodians of the iconic premises and these works will help to preserve our little piece of Glasgow history for generations to come.”

Aberdeen’s on course to see one of its most iconic building’s transformed into a £500k bar and restaurant. The McGinty’s Group has lodged plans with Aberdeen City Council to transform the former Esslemont and Macintosh (E&Ms) department store on Aberdeen’s Union Street into a bar and restaurant on the ground and first floors, with a pizzeria planned for the first floor. The listed building which previously housed Jamie Oliver’s Jamie’s Italian restaurant after the closure of E&Ms in 2007, has been vacant since Oliver closed it in 2017. The group already operates six pubs, restaurants and hotels in the city including McGinty’s Meal An’ Ale, The Stag, No.10 Bar & Restaurant, The Ferryhill House Hotel, The Fourmile and The Silver Darling, The group expects to create around 70 jobs for the

city, which will increase the group’s workforce to 230. Allan Henderson, Director of The McGinty’s Group, said, “E&Ms is an Aberdeen institution and a landmark building that was calling out for some local love. As a group, we have a passion for regenerating iconic venues and transforming them into thriving outlets so this project fits perfectly with our company objectives and enhances our growing portfolio. Alan Aitken, Operations Director of The McGinty’s Group, added, “As an independent business, we are very excited to develop one of the city ’s most recognised buildings. The people of Aberdeen have fond memories of this site and we are looking forward to reviving it with a high quality and stylish transformation that we hope will help to continue the regeneration of this area of Union Street, encourage footfall and create employment

JOSH BARR GOES SOLO AT THE LOCALE Josh Barr, son of Colin, will open his first solo venture, The Locale, in early May in the former Black Sparrow on Glasgow’s North Street. Josh is leasing from owner Fergus McVicar and plans to spend upwards of £200k on the refurbishment. He told DRAM, “I’ve been doing club nights in the Berkeley Suite for the past five years so Fergus and I have developed a good working relationship. “It’s a contemporary take on a local British pub with influences from American diners, dive bars and Spanish locales. I’d also like it to include art by local artists. With eight taps, it will have an emphasis on beer. The main ‘x’ factor, though, is the beer garden and this is where we’ll be spending a big chunk of the money. It’s going to be a nod to the Bier Halle on Gordon Street because we’ve got it down to a fine art there, and by that I mean the same kind of canopies, greenery, benches and fire pits. We also plan events, takeovers and launches, in the basement.” DRAM MARCH 2019 5

NEWS Star Pubs & Bars injects £960,000 investment into four Edinburgh pubs Two multiple operators are undertaking major investments with Star Pubs & Bars as part of a £960,000 investment in four Edinburgh pubs by the pub company in the first quarter of 2019. The pub group is investing £325k in a £500k refurbishment of the 80-cover Annfield in partnership with Neil Douglas who also has the Ardnamurchan in Glasgow. The pub, which has been closed for a couple of years, is to re-open at the end of March as a neighbourhood bar. It will be renamed Basil’s and boast a new modern industrial look will feature exposed brick walls and concrete panelling with retro painted slogans, a block wood rustic bar and bench seating. The nine-week refurbishment is already underway. The Victoria, which has been closed since September 2018, will reopen at the end of March as Damm27. It’s a partnership with Andy McCartney, who recently opened Embargo in Glasgow. The pub is being completely overhauled, with the two-room layout being reconfigured to create one eating and drinking area. At its heart will be a new central bar surrounded by a mix of high tables and chairs and booth, banquette and freestanding seating. The

NONNA’S EDINBURGH UP FOR SALE

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walls will be stripped back to make a feature of the exposed stone, and new timber and tiled floors fitted. Other pubs benefiting from investment in the first quarter include The Scotsman on Cockburn Street, which reopened on 1st February, having had its décor, bar and floor upgraded and The Spylaw in Colinton, where outside dining booths are being installed as part of a complete six-week refurbishment which commences this month. The company also plans to invest a further £340,000 in The Phoenix on Broughton Street. It is currently looking for a licensee to take the pub forward. Brian Davidson, Star Pubs & Bars Regional Operations Director said, “We’re delighted to be kicking off 2019 by investing in some fantastic Edinburgh pubs, as invested pubs, especially those offering food, are good news not just for licensees who run them but for the communities they serve. Investment attracts new licensees, which then creates new jobs, boosts local businesses and helps brings people of all ages together throughout the day and evening.”

They say that working with family can make you want to tear your hair out, yet it’s worked for the Stornaiuolos. They’ve just put the 42-cover Nonna’s Kitchen in Edinburgh’s Morningside on the market after nine years. The business has been run by Mimmo and Carmela Stornaiuolo and son, Gino Stornaiuolo. Gino told DRAM, “We have been

here for nine years and we also had the Patio Restaurant in Hanover Street for 33 years. The reason for us moving on is that my mum and dad are retiring, while I’m opening a new place that’s a collaboration with the Edinburgh Beer Factory. It’s in the old RBS on Forest Road .” More details in next month’s DRAM.

IT’S PASTA FOR PAESANO

Shanghai Teahouse opens in Bothwell

Glasgow City Council has confirmed that Paesano Pizza Ltd has lodged plans to open a new pasta restaurant called Sugo in the former Charles Rennie Mackintosh Herald building on Mitchell Lane. A statement submitted to Glasgow planning department by Bennett Developments and Consulting said, “The new venture will specialise in pastas and will offer the same high quality fare for which they are famous, in a tasteful modern interior setting for which they are equally well known.” It continued, “The main entrance to the restaurant will be via the ornate corner door which leads into an octagonal space which forms the base of the main tower. From this entrance vestibule it will be possible to access both the bar area and the main restaurant area. The restaurant will extend along the length of the Mitchell Street elevation and benefit from the row of windows onto Mitchell Street.”

Bothwell, on Glasgow’s outskirts, now has a 1500 sq ft, 60-cover Cantonese restaurant called The Shanghai Teahouse Sai Chung is the man behind it and this is his first foray into the restaurant business, although he does own a takeaway in Motherwell. He told DRAM, “My friend Jimmy Lee, (we grew up together), owner and head chef at Glasgow’s Lychee Oriental on Mitchell Street, helped set up kitchen and

DRAM MARCH 2019

market the place, as well as developing the menu. He also helped out on opening night.” He continued, “We’ve had a phenomenal response so far. Lychee is so successful in Glasgow and we hope to do the same here. There’s a significant spend behind it but we’ve also been creative in what we’ve done, like using a lot of recycled stuff and bespoke materials. The look we are going for is ‘colonial Shanghai with a modern twist’.”

BRAND NEWS

ALL THE L ATEST BRAND NEWS

BEER

WINE

GREEN INK FOR PILSNER

INVERARITY MORTON INSPIRE A SEA CHANGE

Carlsberg UK has unveiled a new, ‘better’ Carlsberg Danish Pilsner to minimise its environmental impact, with sustainable packaging and ‘greener green’ ink, as part of a strategy to revitalise its flagship beer in the UK. Liam Newton, Vice President Marketing, Carlsberg UK said, “In launching our new, perfectly balanced Carlsberg Danish Pilsner, we’re toasting the brewing passion of our founder J.C. Jacobsen and his legacy of pursuing better, which started over 170 years ago. New Carlsberg Danish Pilsner will be supported by a multi-million pound investment and new visual identity, which aims to increase brand quality perceptions.”

Inverarity Morton has taken on the UK distribution for Sea Change, a range of environmentally-conscious wines that actively support ocean conservation by pledging donations from sales to charity. The project was voted ‘Best Green Launch’ at the 2018 Drinks Business Green Awards for its sustainable production Toby Sigouin, wine buyer for Inverarity Morton, said, “When I first caught wind of this project, I immediately signalled it as something we wanted to back. It is such a well-considered, well-judged proposition in the face of a very real environmental crisis. The statistics on plastic pollution in our seas is alarming and these wines, which are excellent quality at a very affordable price point, will help stimulate both conversation and action. We intend to do justice to this great cause.” Toby Hancock, co-founder and director of 10 International, said, “We are delighted to be working with Inverarity Morton to launch and partner with for our Sea Change project due to their engagement and commitment to the environmental message right from the start. The response and enthusiasm to Sea Change by the whole team has been overwhelming and this, combined with the strong distribution the company has, gives us full confidence that the brand and message will be spread far and wide.”

GIN

MAKAR CHERRY WINS ACCOLADE

QUILMES REFRESH AND NEW NAME Morgenrot’s Argentine beer brand Quilmes has undergone a full brand revamp including a new packaging makeover of its bottles and cans, and has been renamed Quilmes Clasica. Commenting on the re-brand, Morgenrot’s Commercial Director John Critchley said, “We’re proud to have worked with the Quilmes brewery for over a decade with the brand growing year on year and continuing to be a popular choice with our customers. It’s by far Argentina’s biggest beer brand and has now also developed a loyal following in the UK so a revamp was necessary to continue the push.”

Glasgow-distilled Makar Cherry Gin has been voted the world’s best flavoured gin at The World Gin Awards, that celebrate internationally recognised styles of gin. The competition which attracted more than 4,000 entries involved a threephase judging process by industry specialists, including journalists, drinks retailers and leading distillers. Makar Cherry Gin was judged against other gins from international and domestic markets including Norway, Belgium and Canada and ultimately came out top in the flavoured category. Makar Cherry Gin is created by infusing ripe, seasonal fresh cherries and a sprinkling of pink peppercorn in Makar’s Original Dry Gin, before being pressed to release maximum flavour. It is bottled at 40% ABV.

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BRAND NEWS WHISKY TOBERMORY CELEBRATES A NEW EXPRESSION

Tobermory distillery is celebrating its return to production following a 24-month hiatus during which time the distillery team have been perfecting and crafting a new signature expression Tobermory 12 Year Old. Derek Scott, Brand Director for Malts at Distell International, said, “The past two years have been a voyage of discovery; we have all been on an incredible journey with Tobermory and it is far from over. It’s a dream for any of us in the industry to be given a beautiful Hebridean distillery nestled in the centre of an iconic and vibrant community and answer the question ‘what is its future?’. It’s been fascinating watching the character of Tobermory almost answer that question all by itself, which is why it’s so exciting to now be on the cusp of launching the 12YO.”

BENROMACH UNVEILS TWO RARE EXPRESSIONS The Benromach Distillery Company Ltd has released two Heritage expressions, Benromach Heritage 1977, an exclusive 41-year-old single cask vintage (49.6% abv) and Benromach Heritage 1972, a rare 46-year-old single cask vintage (55.7% abv). Keith Cruickshank, Benromach Distillery Manager, said, "We're proud to build on the popularity of previous Benromach vintage releases from the 1970s with these unique single cask bottlings that represent different moments in time from the distillery's rich history. "Through careful monitoring and regular sampling throughout the maturation process, these remarkable releases have been aged to over 40 years each. Both golden amber single malts are brimming with fruity flavours and subtle oak notes. The release of these vintage expressions is an outstanding start to an exciting year for Benromach." Both expressions are presented in a decanter-style bottle with shapes and textures inspired by the distillery. The bottle has a copper-foil embossed label and nestles in a dark oak wooden box, representing the original washbacks at Benromach. The copper cut medallion on the packaging signifies the moment in time when the distillers cut to the sweet heart of the spirit run.

VODKA

HIGHLAND PARK TEAMS UP WITH F1’S COULTHARD Highland Park has partnered with former Formula One driver David Coulthard to produce two limited edition whiskies set to raise money for Scottish charities. Highland Park Saltire Editions 1 and 2 are both 13-year-old single malts matured in ex-Sherry casks, although Saltire Edition 1 is a single cask whisky. An unspecified percentage of the profits of both whiskies will be donated to charities based in Coulthard’s local community of Dumfries and Galloway. Based on Coulthard’s ‘extensive tastings’ during a trip to Orkney, the Saltire Editions are named for the national flag of Scotland, which featured on Coulthard’s helmet throughout his F1 career and is represented on the whiskies’ packaging. Only 734 bottles have been produced, priced at £139.

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KETEL ONE LAUNCHES BOTANICAL

​ iageo Reserve’s super-premium D vodka brand, Ketel One, has launched Ketel One Botanical in the UK – a new spirit distilled with botanicals and infused with natural fruit essences. It has a lower ABV of 30%, no artificial flavours and containing only 82 calories per serve. Said Bob Nolet,11th generation master distiller at the Nolet Distillery, “As it becomes clear that consumers want better drinking options, Ketel One Botanical and the Ketel One Spritz offer a thoughtful choice for consumers looking for something new from their summer serve. It is the perfect alternative calorie-conscious addition to lower ABV cocktail menus.”

CASE STUDY – SCOTL AND

A winning team L

“SKY SPORTS IS ABSOLUTELY ESSENTIAL TO OUR OFFER AND HELPS ATTRACT CUSTOMERS FROM FAR AND WIDE.” Keith Russell, Malones, Glasgow

ocated in the heart of bustling Glasgow, Malones prides itself on being the city’s premier venue for watching great live sport, along with enjoying live music and a great craic. Such is the venue’s reputation for showing live sport, that Malones was crowned the Best Venue to Watch the Match at a recent Awards, which celebrated the very best of the country’s on-trade venues. Manager Keith Russell is a self-confessed sports fanatic, particularly when it comes to Scottish football, and knows what it takes to run a successful live sports venue that keep customers coming back to experience a winning atmosphere. “We simply wouldn’t be successful with Sky Sports. It’s absolutely essential to our offer and helps attract customers from far and wide to come and watch the action,” he says. Malones boasts nine screens including two giant projectors across two floors, which offers customers an unrivalled viewing experience. The bar majors on showing SPFL and Premier League football, but also makes the most of the broad range of content on Sky Sports, including NFL and the showpiece Super Bowl, along with major pay-per-view boxing bouts. “People know us as the go-to venue for live sport so we try and respond to customer requests and if there is something they specifically want to watch, we will do our best to show it. We have multiple Sky boxes so we are able to show a range of different sports across our screens,” Keith says. “With the variety that Sky offers there is pretty much always something that pulls in the punters and creates interest.” Coverage of 30 SPFL games, including up to four Old Firm SPFL matches are only on Sky Sports and from 2020, this will increase to 48 games exclusively live on Sky Sports. Keith recalls many memorable sporting moments in the venue, but one that particularly stands out – and not just because he is a die-hard Celtic fan – was the Hoops’ victory in last year’s Scottish Cup Final against Motherwell. The win meant Celtic completed a historic ‘Double Treble’ – a back-to-back clean sweep of Scottish football honours. “The bar was absolutely packed – we sold tickets because we knew that demand would be so high from customers to watch the match here. It was such an incredible atmosphere, truly the best place to be other than actually at the match itself,” explains Keith. “It was great to see so many people enjoying themselves and witnessing such a historic moment in Scottish football. Once the final whistle went and Celtic lifted the cup, we made sure we kept the party going with live music for the rest of the day. It was a top occasion.” When it comes to promoting the bar’s sports offer, making the most of their social media channels is crucial. “We’re focused on making sure we shout about what’s coming up in terms of sporting action across all our channels. We use the downloadable free digital assets available through the MySkySports site which helps us promote the matches socially and in the bar,” says Keith. Keith also recognises the importance of the business being supportive of local clubs and sport in general across the city, and how those valuable connections build customer loyalty. The bar proudly sponsors two Gaelic football clubs in Glasgow, football tournaments, as well as a number of boxing bouts featuring local fighters. “It’s vital we show our support for local sport, it’s something that is important to me,” says Keith, who himself plays for one of the Gaelic football teams. “We have strong connections with them and offer special drinks deals and encourage them to visit the bar as much as possible.” Malones is also very popular among the city’s sizeable Irish community and shows lots of GAA sports during the summer months once the regular football season has finished, which proves a welcome footfall driver for the venue.

Call 08444 174 655 DRAM MARCH 2019 9

ROBERT LINDSAY OWNS AND OPERATES FOUR SIX°NORTH BARS ACROSS SCOTLAND, AND DUNDEE DYNAMO. HE ALSO COUNTS THE MARINE HOTEL IN ABERDEENSHIRE AND THE ADJACENT BREWERY IN HIS PORTFOLIO. JASON CADDY CAUGHT UP WITH HIM IN EDINBURGH’S SIX°NORTH ON HOWE STREET.

LICENSEE INTERVIEW

A

mere six degrees of separation between us all is no guarantee of being united with everybody on the planet but Robert Lindsay, 49, aka BrewBob, is a man who does his darndest to unite beer lovers via his multiple pub business, six°north. He named it so because the HQ, in Laurencekirk, Aberdeenshire, is six degrees north of Brussels and Belgian beers are close to his heart. Belgium was in fact the inspiration behind his six°north bars, of which there are five and counting. The first one opened in 2013. Today, and five licensed premises and a brewery later, the beer offering has diversified beyond strictly Belgian and Robert employs 80 people, owns Stonehaven’s Marine Hotel, as well as four six°north bars located in Aberdeen, Glasgow, Stonehaven and Howe Street in Edinburgh, which is where we met for our catch-up. He also owns Dundee Dynamo. His first premises was The Creel Inn, in the wee fishing village of Catterline, which he sold in 2012 to finance the building of a brewery next to The Marine Hotel, which he opened in 2013. As we got down to business, and Robert’s someone that exudes a professional yet friendly reserve, it was obvious that this is a man who knows his onions. Said Robert, “There are some 2,000 breweries in UK so the marketplace is crowded. I don’t complain about access to trade at all and I don’t complain about people being in this environment, but this is a busy environment in which you really have to work hard to get your product out there. Everybody’s dream used to be to retire and run a pub. Now the dream is to run a brewery until they find out it’s too much like hard work and change their minds.” Robert’s also witnessed some seismic shifts in the rapidly evolving world of beer. “The beer world moves very very fast, “he said. “In just over a decade the landscape has changed beyond recognition, and that has been led by Brewdog initially and many others coming up behind them nationally. The bigger brewers – like Beavertown and Camden Town – then they all moved on to the next evolution of their journey and there are many people that have come behind that who are occupying space they held previously. Maybe not in as dominant a position as their forerunners had because there are now far more of us.” And what about the profile of your typical beer drinker these days? Said Robert, “The beer drinker has evolved over time. They have educated themselves through trial and error and they have been educated by the plethora of ‘meet the brewers’ and takeovers that have been happening across the country. Now the routes to market, through distribution, through individual brewers efforts, means that good product is available in grassroots bars. There’s also a good gender and age mix, although the predominant age range is 25 to 45, I’d say. “The beer market is extremely competitive too, of course, and while you do require to have a good product and a product that stands out, you’re also required to have a brand that backs that up, but not only a brand, but service and people.” As sole proprietor I also had to ask him what he identified from that vantage point as being the pressures of running a business. He said, “Time. That’s a biggie. If you run a business personally, it’s a difficult balance to be able to give as much time to the people that

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ROBER THE BR you want to, especially as the business grows. You have to change your style and adapt to what’s there.” He continued, “There are financial pressures too of course. People assume that running a brewery is simply making beer cheap and sell it at ‘x’, but wage overheads have rocketed through the roof in the last few years and the same has happened with rates and rents. Then there’s the legislative stuff – there are lots of hoops you must jump through. The margins are tight and as a result we are seeing breweries close. It will get to a point where we will see breweries drop off and breweries come up. I think that we’ll continue to see growth but it’ll be flatter than it has been.” So why the emphasis on Belgian beers and how did the business first get off the ground? Explained Robert, “I’d been in the hospitality industry when I first left school and worked in hotels, bars and restaurants in Perth and Aberdeen. I managed The Station Hotel in Perth and The Globe Bar in Aberdeen. It’d always been my desire to come back to it, but maybe on a wage that you could live on! I always had it in the back if my mind that I wanted to run a hotel with a good bar and restaurant. It wasn’t a burning ‘I must do tomorrow’, though.” He continued, “I was fortunate enough to get a job in Belgium in 1999 and so moved over there. I didn’t go to college that was too much like hard work instead I went into IT and ended up in various industries, from telecoms to oil and gas, to the NHS, in Scottish telecoms and then ended up working for Belgium’s mobile telecoms equivalent, Proximus.” He soon began immersing himself in the Belgian culture, which is more than Poirot and The Smurfs did. Said Robert, “I didn’t really do

RT REWS the ex-pat thing, I shared an apartment with a Belgian guy and we become quite close friends and so I got to know a lot about Belgium through him and his family. We remain friends to this day. He led my hand in the ways of Belgian cuisine and beer. “I was there for two to three years from 1999 and I ended up travelling around Belgium and discovering lots of different breweries and beer. Nowhere’s far. The coast was an hour from where I was, The Ardenne was an-hour-and-a-half, and it was brilliant. I’d always loved good product, but I also fell in love with the cuisine.” It was at this point that he returned to Scotland to get a qualification under his belt. “I wanted to study brewing when I came back but I wasn’t really interested in doing a masters in distilling and brewing at Heriot Watt, plus the choices were reasonably limited. I ended up studying in Sunderland. It was Brewlab at the time and they were doing one of their earlier courses. It was about four months long and it was a good opportunity to learn at a very early stage and at a very practical sense. I solidified whet I learned when I worked at the Houston Brewery in Houston, Renfrewshire,” he said. But, as Robert explained, it wasn’t long before he set his sights on making his dream of his own business materialise. “The main idea was to return home and open a brewery in 2002. We looked at a number of sites and none of them really came off at the time. It was always really important to be able to serve the product to the customer as well, rather than just brewing beer. It’s about a culture. It’s about a story you tell when you’re brewing your beer. The joint experience.” He continued, “The plan was that I always wanted to have an outlet and in 2002 The Creel Inn came up for sale. I thought I would do

that first because the brewing sites hadn’t come off. But it was always my intention to take the brewery to fruition after that. But it was my first business and I got a little waylaid.” It was at this point that Robert started importing Belgium beers. He told me, “We had Belgian beers on draught and we cooked with Belgian beers and I suppose that we were one of the first to be doing that in Scotland.”Next step on the acquisition trail for him was Stonehaven’s The Marine Hotel in 2007. Said Robert, “The Marine had kind of fallen on its arse a bit from being a tremendous beer bar in real ale terms back in the late 90s. We refurbished it from top to bottom and really took it back to where it was. We were champion beer bar of Scotland in first year. Now we have 24 taps there and 100-odd Belgian beers. The landscape has changed hugely since 2007 and the product line-up reflects that too. It’s a real mixture of beer bar, community bar, restaurant and hotel.” It was 2012 when Robert first put the wheels in motion to build the brewery. He said, “I sold The Creel in 2012 which enabled the purchase of a building that was ideal for the brewery and close to The Marine Hotel. We opened the brewery with the first brew happening on March 30th 2013. Then we saw a site in Aberdeen for six°north that really was the Nirvana I was chasing and we took it on and we basically ran out of beer very quickly so we had to, reasonably smartly, try to find another site for the brewery, which did, down in Laurencekirk. The oil industry was really high at that time, local rents and rates were astronomical in Aberdeen and Stonehaven so we went slightly further south.” Robert is proud of having created a business that employs a lot of people. He said, “We built our business around the local community and employed many people from families, and we have tried to identify where people would want a career. I’d say that we have been blessed with good people, and this has helped us grow.” He continued, “You get to the point where you run out of ammunition coming through so you have to look a slightly broader field, and now that the industry is slightly more mature, there are a lot of good professionals out there in the beer environment. And we have started to take on a few, as we look towards out next evolution, while still maintaining those that have got us this far.” There could also be expansion on the horizon for the company. Said Robert, “We added Dundee’s six°north in December last year and we’d like to expand further. What I find exciting about the future is the fact that beer can now come back to people’s locals and we no longer have to create beer-specific venues. People can actually go back home and drink at their local with family and friends and get a quality product with a bit of diversity. I’d consider opening in England too, because it has some of the best beer bars you can find, especially in the north, like Newcastle’s Free Trade Inn.” Away from the job Robert is a keen cyclist but the business is clearly never far from his thoughts. He said, “Customers like to see the owner, the events like to see the owner, the export customers like to see the owner. Luckily I enjoy the social aspect, but as you get older the waistline becomes harder to maintain, so I’m cycling more than I used to. But I still recognise that I have to support people, plus I’m the founder after all and if I don’t really drink and socialise, then it doesn’t really work, does it!” n DRAM MARCH 2019 11

Iconic Czech Pilsner

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Celebrating 150 years in 2019

The lighter tasting Pilsner Inspired by Prague

5% ABV

4% ABV

TEN OF SCOTLAND’S BEST BEER PUBS THERE ARE SOME GREAT PUBS THAT SELL GREAT BEER IN SCOTLAND. THIS ISSUE, TO CELEBRATE ALL THINGS BEER, WE DROP IN TO TEN OF THE TOP 10 BEER VENUES IN THE COUNTRY. WHITTLING IT DOWN WAS TRICKY OF COURSE, BECAUSE THERE ARE SO MANY OTHERS DOING EQUALLY WONDERFUL THINGS, BUT WE ONLY HAVE SO MUCH SPACE... WE’D ALSO LIKE TO GIVE A SPECIAL NOD TO OUR LICENSEE INTERVIEWEE THIS MONTH, ROBERT LINDSAY, THE MAN BEHIND SOME OF THE BEST BEER PUBS IN SCOTLAND, UNDER THE SIX°NORTH BRAND.

BREWHEMIA

1A Market St, Edinburgh

Winner of the Molson Coors Beer Bar of the Year at the Scottish Bar and Pub Awards 2018, Brewhemia, is a self-proclaimed ‘beer palace’. And palatial is an absolute spot-on description because this is the city’s largest restaurant and bar, with five separate areas across two floors, lots of large wooden benches and bench seats, all very brightly lit. Brewhemia has more tanks and more beers than anywhere else in the UK says the website, as well as 12 beers on tap. But which do they sell most of? Said GM Daniel Wylie, “Tanked beers dominate, but that is a key part of our offering and ethos. Edinburgh Beer Factory Paolozzi is the best seller as we have their Munich Belles lager in an unfiltered, unpasteurised state for maximum taste and flavour. Tank Fresh unpasteurised Staropramen sells extremely well as a genuine Czech Pilsner, the tanked version has a much smoother finish and caramel tones compared to the keg beer. The other tanked beers, Stewart’s Craft lager, Harviestoun Schiehallion and the West rotational tank all do well and take turns dominating volume – all have the unpasteurised, unfiltered pedigree.”

THE STOCKBRIDGE TAP 2-6 Raeburn Place, Edinburgh

WEST ON THE GREEN Glasgow WEST On The Green opened in 2008 and overlooks Glasgow Green. It’s home to a beerhall-style bar and restaurant as well as an events space overlooking WEST’s working brewery. In 2016 it doubled its capacity by adding WEST Courtyard, a bespoke events space and the same year it completed a £5m brewery expansion and now operate two breweries. WEST has established itself as a Glasgow go-to beer bar and its founder Petra Wetzel, who was born in Bavaria, has fused elements of its home city with German brewing tradition to form the ethos of ‘Glaswegian Heart, German Head’. This bar occupies one huge ground floor space, with what must be one of the widest bars in Scotland. It requires quite a reach to pass things over it. Its flagship St. Mungo lager dovetails with classics such as Hefeweizen, Munich Red, WEST 4 and GPA behind said bar. Commenting on which beers sell the most, owner Petra, “St. Mungo is still our flagship brand and our biggest driver of volume, followed by our premium session lager, WEST 4 and our classic Bavarian wheat beer, Heidi Weisse.”

This multi-award winning CAMRA pub has just picked up joint first place for Edinburgh Pub of the Year 2019, sharing the honour with the Dreadnought on North Street. It is owned by Bob Caven and Charles Gibbons, who also have Cloisters Bar on Brougham Street and Bow Bar on Victoria Street. The Stockbridge Tap occasionally hosts its own beer festivals and boasts a real ale selection that is complemented by a wide range of beers. Its regular beers are Cromarty Swannay Island Hopping, Tiny Rebel and Arbor. The interior is simple but effective, with natural woods, tiles and a beautiful classic bar in dark wood with brass detailing, which takes centre stage. It has six Cask Ales and five Guest Kegs, and five core range kegs on at all times and is extremely dog-friendly. The toilets were recently renovated.

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THE STEAM PACKET INN

Isle of Whithorn, Dumfries & Galloway The family-run Steam Packet Inn on the Isle of Whithorn was bought by John and Sarah Scoular in 1984, and it’s now run by their son Alastair and his wife Donna. The Steam Packet Inn, also a hotel, is situated on the quayside of a picturesque little fishing village right down on the very tip of the southwest peninsula of Scotland and is also the home of Five Kingdoms Brewery, which opened in 2015 and is a partnership between Alistair and head chef Brendon Dennett. Among its brews are Auf Wiedersehen Blonde and Wee McAsh Beer. The hotel boasts two bars, one of which is The Steam Packet Inn. Commenting on The Steam packet’s best-sellers, owner Alistair Scoular said, “Overall our own beer, Five Kingdoms Brewery, sells most. In order of sale, it’s Bitter X Blond, Bright Idea then Dark Storm. Other brands – Speckled Hen, Kelburn Jaguar, Fyne Ales Jarl.”

BLACKFRIARS

Glasgow

Blackfriars, owned by Stephen White, has been making waves on the Glasgow beer scene since 1995 and in that time has built a solid reputation as a Real Ale and Craft Beer pub. The guiding ethos is to ‘only serve what we like to drink ourselves’. Blackfriars has five real ales on tap at any one time, a dozen beer taps and over 40 international, bottled beers. Blackfriars rotates between breweries such as Tempest, Tryst, Dark Star, Crouchvale, Kelburn, Inveralmond, Fallen and Spectrum. But when it comes to the biggest sellers it’s mainstream brands that win-out. Said Manager Ross McLelland, ”Our top-selling beers are Birra Moretti, Foster’s and Heineken, although I’d say that Staropramen is giving Heineken a real run for its money at the moment.” And we also have to give the basement club a mention, and its support of the underground music scene.

THE ADAMSON

ALLANWATER BREWHOUSE Queens Lane, Bridge of Allan

It all started in 1996 when Douglas Ross sold his business, put his love of brewing into practice and founded the Allanwater Brewhouse. Since then he’s been perfecting his craft. Quite literally. From the more traditional brews, such as 70/- and Pot Black Stout to the experimental, like Thai Pot and Chilli, Douglas, his brewers are ‘always up for the challenge of cultivating new recipes whilst maintaining the excellence of the old ones’. All the while they stand firmly by their ethos of only using the most natural as well as ethical ingredients and processes. Said Douglas, “We only sell what we brew on site and therefore our customers dictate what we brew! The top selling brands are Gold Pot. 70/, Procrastination, Double Hopped IPA, Pot Black and Porridge Stout.” The welcome in the bar is as warm as the wood burner at its heart, plus the bar has shelves of beer bottles from around the world and hops on the walls for customers to ogle.

THE CORBIE INN 84 Corbiehall, Bo’ness The Corbie Inn is owned and run by Gail Fairholm, who’s originally from Edinburgh, and in an earlier life Gail ran and managed a number of licensed premises in the city. The Kinneil Brew Hoose is an independent brewery located behind the Corbie Inn, which is housed in a building that Gail leases to the brewer Stuart Simpson. Said Gail, “It’s the nearest thing to having a brewery tap! Stuart Simpson runs the brewery and rents the space and we’ve usually got one of his beers on. It took us four years to do up the dilapidated building!” As for the biggest sellers, Gail said, “It’s Hippy Chick. Kelburn Jaguar and Tryst Raj IPA.” The interior is kind of contemporary-meets-traditional thanks to a light wood bar with an arched mirrored back bar, plain painted cream walls and a feature stone-clad chimney breast that provides a real contrast.

27 Main Street, Crossford, Dunfermline

Owner Scott Adamson prides himself on serving a quality pint of beer in the bar of the 40-bedroom Adamson Hotel in Dunfermline. The hotel and bar got a complete refurbishment in 2016 that has been extremely well received by locals and hotel guests, and the bar is equally as popular with both. Said Scott, “The bar appeals to locals, as well as the hotel guests and more of a variety of people generally seem to be drinking beer.” As for what they’re drinking, Scott added, “I’d say my top three sellers are Tennents, Carling, and Staropramen. Premium beers are popular - Birra Moretti is also selling well. I’m also about to get Coast to Coast in.” Thanks to the refurbishment the bar now boasts a sleek grey colour scheme, dark wooden bar top, and plush grey leather upholstered furniture. The floor is a chessboard black and white tiled floor. Crossford village takes its name from the crossing point of Monks travelling between Culross and Dunfermline Abbeys. The tower of King Robert The Bruce’s burial site can be seen from some of the rooms.

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THE MANSFIELD ARMS Clackmannanshire The Mansfield Arms was established in 1992 by the Gibson family and is also the home of Devon Ales microbrewery, in a purpose-built building at the back of the pub. The pub’s been in the family since 1985 and is now run by Martin Gibson. It’s one of the standout building in the little village of Sauchie that nestles among the hills and which is located a mile or so from Alloa. The brewery got its name from the input from ex-miners at the local Devon collieries when Devon was producing its test brews. Ales that they serve include Devon original, Devon Pride, Devon Thick Black and Chopper’s Choice. The Gibson family believes that the finest beers in the world originated from, and were brewed in, the Munich area of Germany, so they too just use four main ingredients: malt, hops, yeast and water, just like their German counterparts. Said Martin, “Our top sellers are Devon Ales 70 Shilling, Devon Ales Chopper’s Best and Devon Ales IPA.” The interior of the pub is traditional, with lots of wood and brass with a real fire, and it is extremely dog-friendly (The owner’s dog is called Hattie).

BIER HALLE 9 Gordon Street, Glasgow Glasgow’s Bier Halle celebrates its 20th birthday this year and over that time really has built quite a reputation as one of Glasgow’s go-to beer pubs among consumers. Responsible for conceiving the idea way back when was Colin Barr, and now son Josh has stepped into his father’s shoes as GM. Inside this underground bar, which now also has a beer garden – or bier garten – is a contemporary beer hall with Czech and German influences, with a huge collection of International and craft beers of course. Said Josh, “Undoubtedly the craft revolution has had an impact on beer drinking habits, people are willing to be more adventurous in trying new beers and are also willing to pay that bit extra for strength, quality and even rarity. We’ve also seen a rise in sales of non-alcoholic and gluten-free beers, however, premium lager still rules the roost for us. Our top selling brands at the moment are a close contest between Furstenberg, Pravha and Moretti.”

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DRAM MARCH 2019 15

From Inverness to Dumfries, Kirkcaldy to Kilmarnock, Molson Coors is proud to offer a leading portfolio of Beer and Cider brands to the Scottish On-Trade.

Supported by In-House dispense experts, our team work tirelessly to help our customers build their business across Scotland everyday.

Get in touch with us 0131 225 9520 and Scotland.Sales@molsoncoors.com

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incorporating the DRAM AWARDS 2019

GUIDE

2019

is going to be a great year for the Scottish Bar and Pub Awards – we are celebrating all that is great about the Scottish hospitality industry. So is is only fitting that this year’s theme is ‘The Greatest Showman.’ Our final categories will be unveiled next month and the website will be live from 30th March – so put the date in your diary.

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AWARD CAT incorporating the DRAM AWARDS 2018

DOG FRIENDLY PUB OF THE YEAR

CUSTOMER SERVICE AWARD

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl, and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog Friendly Pub in Scotland get your customers voting! The two-legged variety!

Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

HOTELSCOTLAND CASUAL DINING AWARD This year we are looking for a restaurant that also boasts a bar, that has created the perfect ambiance and food offering for casual dining, one of the biggest food trends of the moment. Tasty, good value food, excellent customer service and a relaxed and inviting environment are all crucial. Do you think you know a venue that fits the bill? Why not nominate now.

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HOTEL BAR OF THE YEAR Hotel Scotland, Scotland’s only dedicated hotel publication, is on the lookout for a great hotel bar. Great service, a well put together drinks list, and inviting decor could help put you on the map as Scotland’s top hotel bar. Hotels are the largest segment when it comes to malt whisky value sales accounting for more than 22% of sales and hotels sell five times more champagne than the market average. Now you know. To enter this category or to vote for a hotel bar go to www.scottishbarandpubAwards.com.

EMERGING ENTREPRENEUR OF THE YEAR Buzzworks and Flow are partnering to offer one emerging entrepreneur the opportunity to be mentored by one of the industry’s most experienced and successful individuals over a twelve month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know you think you would benefit. All candidates will be interviewed too. Send your information to susan@ mediaworldltd.com

CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR Gordon & MacPhail’s Connoisseur’s Choice range gives a platform to many of Scotland’s single malt distilleries from across all regions, some of which have never before been bottled as a single malt. The company believes that every distillery has a personality of its own, and this year the company is looking for a whisky bar with personality that has an excellent range of whiskies. Staff should be well trained and enthusiastic when it comes to recommending whisky to their customers and a good Scottish welcome is also important. Do you know a bar worth nominating or do you think you are that bar?

TEGORIES 2019 THE SEA CHANGE EVOLUTION AWARD SPONSORED BY INVERARITY MORTON

Sea Change is a range of environmentally conscious wines that are now being distributed by Invernarity Morton and this year, in the same spirit, Inverarity Morton is looking for a hospitality business with the same ethos. Do you know a business, or are you a business, that is adopting a more sustainable way of working - whether by introducing eco wines to your wine list or moving from plastic to glass? Or have you introduced any other evolutionary concept with regard to how you sell your wine? Perhaps you encourage your staff to get involved in local conservation efforts or are a dab hand at recycling? It all counts. We are looking for a buisness that gives back to the environment and thinks in an evolutionary fashion for this award.

SOCIAL MEDIA AWARD Social Media is very important when it comes to promoting your business. How well are you doing it? Do you think you are the best in Scotland? What a great way of demonstrating that you are by getting your customers to vote for you – not just in this category! We’re looking for examples of great content, interaction and results. Enter now at www. scottishbarandpubawards.com Visit scottishbarandpubawards. com/information-for-bars-pubs/ marketing-materials/ to use on your social media.

NEW BAR OF THE YEAR

BEER BAR OF THE YEAR

Kopparberg is on the lookout for Scotland’s best new bar The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.

Judges will be looking for an outlet with a range of good quality, well maintained beers, and a team who are passionate and knowledgeable about their line up. A passion for beer and the ability to educate their drinkers on all things beer is a must. A team who aren’t afraid to champion beer with food – anything from a low alcohol lager, to a punchy IPA. If you know a pub that fits the bill, or you are one... vote at www. scottishbarandpubawards.com

COCKTAIL BAR OF THE YEAR Do you think you know the best cocktail bar in Scotland or do you think you ARE the best Cocktail Bar in Scotland? If so why not enter the Tia Maria Cocktail Bar of the Year category? Judges will be looking for a bar with a good ambience and well-trained staff who have a strong customer focus, as well as, the ability of staff to put their own spin on a Tia Maria Espresso Martini . Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. If you think you fit the bill or you know a bar that does, please enter now telling us why you think so.

THE PUB SPY AWARD Pub Spy has been a great success since it returned to the Sunday Mail in 2016. This year the judges at the Scottish Bar & Pubs Awards, will be whittling down the positively reviewed pubs and four will make it through to the Award ceremony. The Pub Spy pubs will receive further mystery visits and customers will be encouraged to vote too at www. Scottishbarandpubawards.com. To see if you are eligible check out the Sunday Mail.

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incorporating the DRAM AWARDS 2018

AWARD CATEGORIES 2019

LIFETIME ACHIEVEMENT

PUB OF THE YEAR

This honour is bestowed upon the person who during their career, have made a significant contribution to the licensed trade. Last years winners were Harry and Kathleen Hood of Lisini. Past recipients have also included:- David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum. Maroulla Nicholas, John Gilligan and Jonathan and Jeff Stewart.

This year the Sunday Mail Pub of the Year Award will go to the ‘best of the best’ at the Scottish Bar and Pub Awards. This means that all the winners from the individual pub and bar categories will go forward to be considered for the ultimate accolade Pub of the Year. With the overall winner picking up the coveted Sunday Mail Pub of the Year mirror.

BAR APPRENTICE 2019 The Bar Apprentice is back for its 12th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, Sailor Jerry and Reyka. Wm Grant has also created a bespoke programme for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2019 apprentices will be mentored by a team of experts from William Grant & Son’s.The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2019 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@ mediaworldltd.com

WHISKY BRAND OF THE YEAR ����������������������� VODKA BRAND OF THE YEAR ����������������������� GIN BRAND OF THE YEAR ����������������������� BEER BRAND OF THE

YEAR

FINAL CATEGORIES TO BE REVEALED NEXT MONTH. 20

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T H E SOUN D OF

experience

The Bunnahabhain 40-Year-Old is a rare sight. It has been maturing in the finest ex-sherry and bourbon casks on the shores of the Sound of Islay since 1978. This year we knew it was ready. Ready to bottle. Ready to release. Ready to delight.

Contact our whisky expert now to discuss this exceptional opportunity. Call Cameron Bowes on 07342 081823 cameron.bowes@distellinternational.com

Bunnahabhain 40-Year-Old

Discover the Sound of Islay.

THE BEER AN IT’S THE WORLD’S MOST POPULAR DRINK AFTER WATER AND TEA. THERE’S EVEN A CRATER ON THE MOON NAMED AFTER IT. WE’RE TALKING ABOUT BEER INCIDENTALLY. JASON CADDY LOOKS AT THE BEER CATEGORY IN SCOTLAND’S ON-TRADE TO SEE WHAT SHAPE IT’S IN RIGHT NOW, WHICH BRANDS ARE UP TO INTERESTING THINGS, WHAT THE FUTURE HOLDS, AND WHAT LICENSEES IN BEER PUBS PREDICT FOR THIS YEAR. Beer stats for starters

Beer is a serious business in Scotland. You don’t need to be a cardcarrying CAMRA member to know that. A report commissioned by the Scottish Beer and Pub Association (BBPA) in December 2018 showed that overall beer and pub activity in Scotland sustains 66,830 jobs and makes a £1.66bn contribution to the Scottish economy. Activity in the brewery element sustains 8,550 jobs, £203 million in wages and 571m in GVA (gross added value). There’s also been an increased level of investment by the industry in Scotland, with £176 million provided in capital investment last year. An uplift in sales of beer in the UK on-trade has also been reported by the latest Beer Barometer sales data, again from the BBPA. Pubs benefited from a strong end to 2018 with beer sales growing by 2.2% in Q4 2018 compared to the same period in 2017. This was the first time Q4 beer sales grew in the UK ontrade since 2011. Value is trouncing volume, plus customers seem keen to try new products, according to Gordon Muir, Marketing Controller, Belhaven Brewery. He told DRAM, “We continue to see value outstripping volume with drinkers prepared to pay a little more for a better experience. For example, our own Twisted Thistle IPA is growing at 71% year on year, reflecting drinkers looking for great tasting beers with interesting stories to tell and quality service in the pubs. Belhaven’s 300th birthday beer, 1719, is perfectly placed to appeal to these drinkers and we are seeing great results in its first two months.” Scotland’s brewing industry has, in fact, enjoyed growth since 2010, in spite of beer consumption declining globally. That’s according to research by the Scottish Parliament Information Centre (Spice) which found that there were 115 breweries across Scotland last year - compared with just 35 eight years ago more than four-fifths of businesses in the sector were micro-breweries. The study also found that 30% of all brewing enterprises were in the Highlands and Edinburgh. The report said, “Globally, beer consumption has been falling for decades. However, this has not dampened the significant brewery start-up rate, responding to consumers choosing to drink more expensive, specialised beers.”

Environmental, Ecological, Ethical

In these enlightened times, environmental, ecological and ethical factors are also influencing brewing. Take the Bute Brew Co for instance. It is making ‘Thorough Bread’, which is made using leftover bread. The 5.1% alcohol craft beer is made from unsold loaves of bread. The leftover bread is used in place of some of the malt that would normally be used in the brewing process. 22

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Mental health awareness has also found its way into beer brands. Neil Leiper and John Kidd are the founders of a non-profit organisation to raise funds for mental health awareness with the launch of a new beer in collaboration with Fierce Brewery, ‘Fitlikey’!

Are students still drinking beer?

Beer has always also been the preserve of students of course, but in light of the fact that figures from a Portman Group survey show that nearly a quarter (24%) of British drinkers have either already switched some of their drinking to low alcohol alternatives or would consider doing so in the next six months, do students still have a healthy thirst for beer? Dave Whitton is GM At Andrews Student Association said, “We, Northern services, the purchasing consortium that includes Glasgow QMU, St Andrews University Students Association, Glasgow University Union and Dundee University Students’ Association signed a new four-year deal with Molson Coors. Carling and Coors Lite are the two strongest brands across all sites, with Pravha on draught showing significant growth. “Blue Moon also sells very well. In St Andrews, we have also sponsored both male and female football teams and they’re both happy with the brands we have in stock. People are drinking less but we are getting more bodies through the door and that is what keeps volumes up. There’s definitely still a pre-gaming culture in the student market so we have to have brands that they want to drink.”

Cellar health

There have also been some quantum leaps in terms of the technology that underpins how beer is stored and served. Food grade gas can deliver a superior product. Air Products offers tank installations available that use remote fill points so that gas can be delivered without the need for on-site staff to accept the delivery and the manual handling of cylinders. This saves time in change-overs, cellar space and providing the peace of mind that a securely monitored system can deliver. The system monitors the gas levels so that you don’t run out, you never pay for gas that you’re not using and that deliveries can be handled seamlessly, through external fill points.

Artificial Intelligence

A company called IntelligenceX has created an AI-brewed beer, for example, where the recipe changes based on customer feedback interpreted by an algorithm. Codes printed on bottles direct people to a Facebook messenger bot, which takes feedback and sends to human brewers, who adapt the recipes accordingly.

ND NOW

Kirin brewery in Japan is using AI right now in fact, to discover optimum-brewing formulas based on 20 years of data that would take a professional human brewer more than a decade to learn.

Beer trends spotted by licensees and their predictions for 2019

Daniel Wylie of Edinburgh’s Brewhemia has noticed a change in customers’ beer drinking habits. He said, “Customers are increasingly keen and willing to try new brands and explore the history and pedigree of the beers - how they are made, where they come from and what makes them unique. We regularly see customers trying selections of beers in flights, making pairings with food and treating beers in the same way that we historically do with wines to accompany elements of the meal. The beer category appeals equally to all types of customers now and this has opened up the selections to all demographics. As for predictions for 2019, he said, “Growth for the smaller, microbrews. People are trying new and innovative beers and open to more complex flavours. Beer as a pairing with foods and a credible accompaniment to meals – we are increasingly cooking with beer and incorporating it into menus, it makes a fantastic brownie! In terms of who’s innovating, Petra Wetzelm founder of WEST on The Green in Glasgow, said, “Innovation’ is becoming more and more budget orientated with big breweries spending tens of

thousands on provocative campaigns using big creative agencies. One activation I admired was the ‘Proper Beer’ campaign that Meantime did last year. They issued thousands of free beer vouchers, anonymously, valid at several of the outlets that sell their beer in London. She continued, “Once guests redeemed their vouchers and were served their mystery pint they were sent a text message revealing who the brewer was and telling them about the brand and the beer. Anyone can hand out free beer but they sent footfall to their customers and educated people about their product at the same time.” Meanwhile Josh Barr, GM of The Bier Halle in Glasgow, talked about who’s doing interesting stuff on social media. He said, “I follow a lot of different breweries on Instagram and Facebook and for me Brooklyn Brewery has been one brand that I’ve fallen in love with over the past few years their social media presence is really accessible and aesthetically pleasing and their recent marketing campaigns have been great fun, such as their huge American school bus fitted out with a bar and tasting room.” He continued, “I would hope to see sour beers taking more of hold in the category. Brew Dog, Fierce and Magic Rock already have some great ones and Brooklyn Brewery is bringing theirs across to the UK soon too.” Observing trends among his customer base, Alistair Soutar of The Steam Packet Inn, Newton Stewart, said, “It’s noticeable that beer drinking has increased across all ages and genders through real ale which we specialise in. Specifically, there has been considerable growth in cask/craft ale drinking by women and in the younger age groups. “Also, there is a general increase in people trying a variety of beers instead of sticking to a particular brand or style. This is especially true of younger drinkers. Stronger beers and different styles are much more popular, to give examples we have brewed an old school mild at 3.5% and a 6.5% modern IPA which both sold well. Customers are also more interested in the story behind the beers and specifically looking for local products.” And changing trends haven’t escaped the notice of Douglas Ross, owner of the Allanwater Brewhouse in Bridge of Allan. He said, “Having been a publican for over 30 years I have witnessed many changes, some major, over the years. Now is an exciting time for those of us active in the expanding craft beer market. There has never been such a great time to drink craft artisan beer in Scotland with hundreds of breweries and thousands of unique beers available in all styles and characters available on draft, bottle and now cans. He continued, “However, it is the customers’ awareness now of the natural ingredients that make up beer that is exciting. Their knowledge of hop & malt varieties and their quest for unique local ingredients making locally brewed beers, with provenance, so relevant to today’s knowledgeable beer drinkers. “This new upsurge of interest has also had an effect in expanding the marketplace with interest from young adult beer enthusiasts and also capturing the imagination of many female drinkers who previously would not try beer.” n DRAM MARCH 2019 23

By Test the Best Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled. Available at 46% and 55% ABV.

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COLD TOWN HOUSE DESIGN FOCUS

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ucket loads of divine design inspiration evidently rained down on Tibbatts Abel, the people responsible for the look and feel of Cold Town House, Signature Pubs’ £4m overhaul of the former Robertson Memorial Church at the bottom of Edinburgh’s Grassmarket, that it’s hard to know where to start. This brewpub is top-to-bottom amazing, from the rooftop terrace and its stunning views of Edinburgh Castle, surely some of the best in the city, via the pizza and Prosecco floor and brewery, right down to the fire-pit in the ground floor bar and restaurant. Like anything worth having in this life, it required a lot of blood, sweat, and tears, and there were a few hiccups along the way. They mostly came down to the fact that there were some holdups with this three-storey building’s extension, going out towards the castle at the back of the building. Louise MacLean, Signature Pubs’ director of sales and marketing explained, “The extension went into the bedrock of Edinburgh castle and you’d think that the clue would be in the name and that this wouldn’t have requires any preparation of the ground, but it turned out the bedrock wasn’t as strong as we thought, hence the delay on the project.” As the official home of Cold Town Beer, Cold Town House also marks the return of brewing to the Grassmarket, a tradition dating back to the 16th century. The spend is evident in the quality of the finish and the sheer ambition of the place just as soon as you enter off the street, and Signature’s marketing manager Mhari Minto kindly took some time away from organising a horse, cart and 18th century barmaid clip-clopping over Edinburgh’s cobbled streets to promote the new venue to show me around it just before the soft-opening at the end last month.

BY JASON CADDY

A lobby greets you as soon as you enter with a lift and stairs with a clutch of large green metal lights hanging down from the very top of the building, falling down in the centre of the square snaking staircase. There’s also a plan to include a photo booth in the lobby, according to Mhari. You can also see the bar, to the left from here through the glass window-wall, and beyond it to the back of the space and that new extension, into the spacious seating area. Roomfood Ltd. supplied all the loose furniture, internal and external. Cold Town House is a sister venue to Signature’s Cold Town Brewery on the capital’s Dunedin Street and Cold Town’s brewpub status is confirmed right away by the eight 500L metal tanks that grace the back of the bar against the glossy white brickshaped tiles. Opposite the bar and looking out onto the lobby is a row of stools and a shelf that looks back into the lobby. The stools have been upholstered in orangey brown leather. The bar’s superbly finished, with a white marble bar top and copper taps, atop of which are nifty little holders where a half pint glass lives that will be filled with the beer in order that customers can check out the colour of the beer to minimise agonising and queues. The whole feel of the place is quite industrial because, as you go deeper into the ground floor, the exposed air conditioning makes it so, but there are also softer touches, which was quite deliberate. Said Mhari, “We were keen to step away from the traditional masculine associations that you find with beer pubs. The look and feel is warmer and more feminine. Each floor feels like a home.” Other standout design features on the ground floor are the mixture of upholstered booths, in a kind of zigzag monochrome DRAM MARCH 2019 25

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DESIGN FOCUS pattern as well as teal velour, and the brick walls that separate them. The walls are a mixture of retro wood paneling, murals (like one depicting the brewing process from ‘milling’ via ‘mashing’ through to ‘conditioning’). There are also some exposed brick patches among an otherwise plastered wall, white concrete floor, plenty of greenery hanging directly from the ceiling and in hanging baskets, plus some interesting pendant lights with plant pot-shaped shades. In the middle of a high posing table sits the fire pit I mentioned earlier. Up a floor is the Pizza and Prosecco floor, as well as the brewery, with the whole process displayed for customers to see, courtesy of floor-to-ceiling glass walls. Behind the bar on this floor is a specially imported dual fuel gas and wood pizza oven from Naples, Italy, which took two months to make. Again, the wrap-around bar has been fashioned beautifully from marble and overlooking it is a DJ booth in what used to be the church pulpit. If you look up into the rafters of this floor you’ll see the pipes and industrial ventilation workings of the brewery part of Cold Town House, but further into the Pizza and Prosecco floor is a seating area, with tables and booths along each wall, and you can

catch a glimpse of the castle from one vantage point. This seating, plus rotating windows that open into the brewery allow fall the sights, sounds, smells of the Cold Town Beer brewing process in. The design of these seats is interesting. Brow leather contrasts with great fabric cushions and more marble on the tables. Some of the seating has also bravely been upholstered in green, black and pink, which sounds like a clash in theory but works in practice. The top floor gives you access to the terrace, which, as well as that view, also utilises a wooden framework that houses seating with multi-coloured (red, pink, blue) submissions and on which Signature plans to include an awning. The most interesting terrace furniture has to be the old ski lift seats and ski gondolas that have been shipped in from Alpe d’huez. I’ve also got to give the dispensing van (converted by roomfood Ltd.), serving as a bar, a nod. It had to be placed on the roof using a crane. I’m sure the festoon-style lighting will really make for a wonderful atmosphere on a clear night, complete with the illuminated castle. Cold Town House is a design triumph for Signature Pubs. They could so easily have let the castle views do all the talking, but instead, they’ve really gone to town on a feast-for-the-eyes interior refurbishment that’ll surely contribute to packing them in. n DRAM MARCH 2019 27

The Crescent, 1106 Argyle Street, Finnieston, Glasgow

THE CRESCEN DESIGN FOCUS

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t’s been a long time coming, but Bubbles and Rahul Randev of the R Group have finally unveiled their latest Glasgow venture, The Crescent. It’s on the corner of Argyle Street and Kelvingrove Street, occupying the premises that used to be 54 Below and latterly Distil. The brothers also own and operate other outlets in Bishopbriggs, Lenzie and Milngavie. So was it worth the wait? If you appreciate nods to the building’s original incarnation, a quality finish topped off with a flurry of quirky touches, then the answer’s yes. Luckily it’s only a stone’s throw from our office so I was able to bob in for a tour with none other than a very busy Rahul Randev himself days before the business opened its doors towards the end of last month. He kicked off by telling me about the design concept and what they were hoping to achieve with their trademark meticulous approach to each new unit they put their name to. He said, “We completely stripped the place back inside and out and that’s when we discovered the old Crescent sign on the outside of the building when we restoring it and it so happens that we were looking for a name at that point so we just went with that and named the place The Crescent.” He continued, “We also looked back over the archives in the library to get some history on the building. We discovered that it used to be owned by a wine and spirits merchant called Archibald Cameron, circa 1882, and we discovered this whole backstory the more we drilled down. Including the fact that he blended his own whisky called Royal Charlie and we’re considering running with this name for a cocktail perhaps.” The bar main bar area is located on the ground floor, with toilets and kitchen in the basement. Bubbles and Rahul are known never to

26/08/2016 13:12

NT BY JASON CADDY stint on the design of the toilets, and sleek light grey tiles and white porcelain sinks and urinals give the gents a clean airy feeling despite being in the basement of the building. The ground floor space the bar occupies is still essentially three areas in one: the main bar area, a raised seating area and a wee snug behind the bar on the Argyle Street entrance, which part of the bar also ‘peeks’ into in the form of a wee servery. Let’s kick things off with the main bar area. The first thing I was struck by, as well as the quality of the finish, was the fact that the bar has been extended as well as the windows widened to fit their original frame size. There’s also a completely new parquet floor throughout. Brass is an overriding design feature in this area, as it is in the other parts of the bar albeit to a lesser extent, like the brass fish scale design that decorates the front of the bar, and the brass gantry shelves that are so high that they require a library-style ladder to fully access. It’s a kind of antique brass that dovetails neatly with the lovely green tiles, ornate gold-painted cornicing and exposed brick walls and. And speaking of those, this was such a masterstroke on the part of Rahul and Bubbles because it has unearthed a previously closed off fireplace and that’s on the wall where the stairs go down to the basement. The exposed stone and frontage also helps The Crescent fit in with its too-cool-to-fool Finnieston neighbours, many of whom have gone down the same road both internally by restoring and reinstating original features galore, exposing brick and stone etc., and externally by exposing the original (there or thereabouts) signage on the fronts of their buildings, for example. The bar top is made from dark wood and finished off beautifully with a high gloss varnish that really shows off the grain of the wood.

Above the bar hang long strip lights encased in brass covers. This is one brightly lit bar. The tables opposite the bar are a mixture of wood and brass-top, paired with wooden chairs, above which are big glass and brass lights on thick chains. Through to the back ‘wee snug’ area and there are some subtle yet effective changes, like the removal of the big heavy doors that now mercifully allows natural light to flood in. As I said, part of the bar juts into this space, plus they’ve also added some lovely booths upholstered in burgundy velvet. The raised level, as you enter from Kelvingrove Street, boasts walls painted in a calming racing green the same booths upholstered in green and teal velvet material, that should clash by rights but actually works very well, along the top of which runs some shelving, again made from wood and brass that will eventually be used to display bottles, decanters etc. This area also has some pendant lights with fringes that wouldn’t look out of place in a clairvoyant’s office. Opposite this line of booths is a sole red/burgundy velvet booth, above sit a set of brass walllights that look like they’re out of an art-deco cinema. And speaking of lighting, Rahul told me that the majority of the spend had gone on the lighting and the brass. The other lozenge-shaped lights that have been used are from a yacht and a submarine, and look really cool dotted about the place. The Crescent epitomises Bubbles and Rahul’s thoughtful, detail-oriented approach to design, but what I took away from this most is, in a transient climate, they ‘ve built this bar to last in a corner unit that you could argue is the cornerstone licensed premises in the very heart of Finnieston. n DRAM MARCH 2019 29

gorgeous a wisp of smoke.

A SPEYSIDE SINGLE MALT BEAUTIFULLY BALANCED WITH TM

@dramscotland

SUE SAYS

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I

t is a year of anniversaries The Garage is 25 years old (and Media World is 30). I can remember my first visit to see The Garage to meet with former director Michele Pagliocca and current owner Donald Macleod. Donald was wild, in fact they were both wild! Michele with his cigars and Donald with his long hair and Jack Daniels! It was a rock in roll lifestyle – but like all things we have all grown up (just) and next month we will take a look back at 25 years of The Garage. Donald has mellowed – and his liver has survived! In fact, he tells me he is now practising Aikido, but he didn’t tell me who he was practicing on!! Two of our supporters over the years are also celebrating anniversaries – Laidlaw Contracts parent company James Erskine, is celebrating it’s centenary and Sims is celebrating 50 years... Congrats.

I was in Boston last month and came across one of the best bartender/waiters ever... he was called Rory and worked at The Landing in Marblehead. A great bar and restaurant overlooking the water. He had the chat, he had a great sense of humour, knowledge about everything from whisky to beer and at the same time delivered great service. I learned all that on my first visit. On my second family visit he entertained the kids by giving them a wee quiz and keeping them occupied for half an hour – no mean feat! He has been there 14 years and in the trade just about all his working life. It was real pleasure to see him in action. Obviously there is a great manager there too in the shape of Robert Simonelli. The Landing has just been rebuilt after a storm and high tides flooded the venue. Now it has hatches in the floor to allow the water to come through and a much thicker floor... but it certainly was worth the upheaval – if you are ever in Marblehead, it is worth visiting. Before I headed off to Boston I went to the Ben Dinner, which was very well attended as per usual. I first went to the dinner 30 years ago, when I was doing the PR for Black Bottle which was owned by James Burrough Distillers at the time. Back then there were about 10 women there... that is very definitely no longer the case. It’s good to see how far the event has come. Social media is somewhat an enigma to me – the unlikeliest stories get the most reach. Take for instance a throw-away story about Gin being good for weightloss! It reached more than 100,000 people in about four days!

I have been to various meetings regarding rates and I have had a letter back from Finance Minister Derek McKay’s office – which quite clearly states that we (the licensed trade) have to come up with an alternative to the current rates system and then all the bodies should agree to it. It reminds me of the business advice which suggests if there is a problem go with a solution to the problem to get it resolved. Congratulations to Gordon McIntyre for getting his charity Hospitality Health off the ground. The new charity aims to provide a support service for those in hospitality. It will provide support for staff and employers in an effort to improve the stressful lives of those working in the industry. For more information see www.hospitalityhealth.org.uk Last, but not least, I hear that Des Gallagher, Matthew Clark’s Scottish boss, has left the business after more than 45 years. The news comes almost exactly a year after C&C bought the business. Good luck Des.

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he Ben Dinner took place last month. It was, as usual over subscribed, and as usual it was a great fundraising success for the charity.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Jocelyn O’Keefe • Advertising Syliva Forsyth, Nicole Browning, Ken Ramsay • Production Lorraine Gourlay, Dougie Wagstaff • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2019. Printed by Stephens & George Print Group. 34

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36

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