The Brewers Journal October 2018, iss 8 vol 4

Page 1

The magazine for the professional brewing industry

Brewers J o u r n a l

October 2018 | Volume 4, issue 8 ISSN 2059-6669

crate brewery a new dawn beckons in hackney wick

20 | brewers Congress, 2018 The full lowdown

31 | distribution: how to improve your chances

48 | elusive BREWing: ready to take on level three

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le ad e r

changing tides


here has the year gone?” It’s a question pretty much every person in existence has asked at some time or another. But 2018, in

particular, seems to have flown by. Breweries have opened, and some have closed. We’ve seen acquisitions, consolidation and stakes being bought. There has also been a raft of innovation coming from all corners and a healthy number of UK breweries coming of age, nailing recipes and making waves both here and abroad. There has also been an insatiable appetite for Lager, which crushed all in its path for many months. Let’s keep it en vogue, shall we? There’s no reason fantastic Lagers should fall foul of seasonality, just as Porters and Stouts drop off many people’s radar the second we get a glimpse of spring sunshine and with it, the first ill-advised shorts and vests (most of the time) are adorned on public transport. As the nights draw in and temperatures drop, that means we’re also drawing to an end of festival season. A frenetic period that can be both fun and frustrating for breweries, regardless of the amount of resources you have to hand. Thirsty punters will rarely acknowledge the blood, sweat and tears that go in to putting on and taking part in the numerous festivals and takeovers. And it seems that the annual festival calendar of several years ago now equates to an average month in the world of modern beer. So a big thank you and a job well done to all of those that worked weekends and long days to help make these events a success. With those done and dusted, we look ahead to the rest of the year and at Brewers Journal HQ that means our Brewers Congress event in London next month! We were thrilled with how the inaugural congress turned out in 2017, and are incredibly happy to be

editor's choice Elusive Brewing founder Andy Parker on the first two years, and where the brewery goes next - page 48

running the event again on the 28th November at The Institution of Civil Engineers in Westminster, London. The Brewers Congress features a lecture programme that brings together 12 best-in-class speakers from the world of brewing, as well as a trade show featuring nearly 20 leading manufacturers and suppliers. We’ve broken down the day into four themed sessions that draw upon the incredible levels of talent and expertise each speaker has in abundance. So if you’re looking for advice on topics such as how to start a barrel-ageing programme, the secrets behind effective collaboration, guidance on scaling up production and how to identify and eliminate unwanted flavours, we have you covered. Hopefully you'll join us next month. The full lowdown of the talented bunch speaking in London can be found on p20 of this issue. u Tim Sheahan Editor

October 2018


co ntac t s

contacts Tim Sheahan Editor +44 (0)1442 780 592

Perfect Tanks Perfect Beer Perfect Partners. Brett Ellis, The Wild Beer Co, Somerset, England

ABUK is instrumental in helping many of today’s successful brewers progress and grow their businesses. We supply New, Used or Bespoke

Jim Robertson Head of sales +44 (0)1442 780 593 Josh Henderson Sales executive +44 (0)1442 780 594 Jon Young Publisher Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

SUBscriptions The Brewers Journal is a published 10 times a year and mailed every February, March, April, May, June, July, September, October, November and December. Subscriptions can be purchased for 10 issues. Prices for single issue subscriptions or back issues can be obtained by emailing:

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October 2018



Brewers Journal

co nte nt s

contents 24





Cover story 24 - Crate Brewery's have never tasted better. With a smart rebrand under their belts and increased distribution, they're ready to move up a level.

COMMENTS 14 - CAMRA’s revitalisation project has not gone far enough. But how far should it, or can it, go? 16 - There are a wealth of funding options available & breweries should consider each one

bREWERS cONGRESS, london 20 - The full lowdown on the speakers and topics that will discussed at the Brewers Congress in London this November

Focus | distribution 32 - Jonny Garrett looks at what you need to consider when engaging with a distributor and the best ways to get on their books

focus | cleaning in place 35 - A comprehensive cleaning regime is key in maintaining your brewery's positive reputation


October 2018

sector | canning 43- We speak to some of the leading businesses helping brewers take that next step in the world of small-pack canning

meet the brewer | elusive brewing 48- Elusive Brewing turned two in 2018 and its founder Andy Parker is now eyeing the next stage of his brewing journey

science | keg pressure 53- Yvan Seth, owner of beer distribution firm Jolly Good Beer, outlines what venues need to know when it comes to keg beer pressures.

show | braubeviale 60- We preview next month's BrauBeviale, which takes place in Nuremberg, Germany

Brewers Journal

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Cask Report aims to address pub’s role in beer’s future


he image of cask beer hasn’t kept up with the times, and that is helping contribute to a decline in sales,

the 2018 Cask Report shows. “As a delicious, fresh product with no added gas, it

(69%) to be selling pints at above 130C in the summer. “So in the hot weather, when drinkers want to quench their thirst, less than a third of pubs (31%) were helping them to do that,” he added.

should be in growing, not shrinking demand. It ticks all

The report also discovered that just under two thirds

the boxes for people who care about the environment,

(64%) of cask drinkers would prefer their beer served even

ingredients, naturalness and taste. Sales should be

colder than the recommended 11%.

rocketing!” stresses report editor Matt Eley. However, sales have fallen 6.8% in the past year alone, according to the BBPA. “The report is aimed at the pub and beer industries, but the findings impact on the wider public. 17 pubs a

Paul Nunny of beer quality scheme Cask Marque explained that this finding is worth exploring, but that the first step is for pubs to get their beer to recommended specification. “If people could trust every pub serving cask to serve

week are closing, ripping the hearts out of communities

it at 110 to 130C, even on the hottest day of the year, it

- but thriving sales of cask ale can help keep pubs open,”

would revolutionise perceptions. People would get the

added Eley.

full refreshment value – and realise that far from being

UK breweries produce more than 10,000 different cask beers a year but according to Eley, two thirds (66%) of 18 to 24 year olds have never tried a single one. He added: “There’s a job to be done to engage these

“warm”, real ale is cool - and delicious,” he added. In the bid to jolt the industry into action, 10,000 extra mystery drinker visits will be added to the 22,000 visits already carried out by Cask Marque assessors each year.

younger drinkers, as well as older ones, in this fantastic

With that, Cask Marque will be challenging any licensee

drink – and to reduce the risk to pubs in the process. You

who isn’t controlling the temperature of beer in the glass.

can’t buy real ale from a shop. The only places you can get it are pubs and bars. That’s why it’s so important.” The report lays out that real ale should be served at a cool, not chilled, 110 to 130C. That’s cooler than red wine, but not as cold as lager or keg ales. But the research showed just over two thirds of pubs

The Cask Report showed that 85% of licensees say stocking cask is extra work, but they take pride in getting it right. “That passion needs to translate into the positive action – in terms of beer temperature, staff training and customer service,” added Nunny.

October 2018


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Europe takes global lead in beer launches, new research reveals


ore than half (54%) of launches in the craft beer sector originated in Europe last year, compared to

19% stemming from North America. This represents a swing from figures four years prior, where 52% came from North America and 29% in Europe. The research from Mintel, in this instance, categorises craft beer as anything labelled with the phrases such as batch, artisan, craft and independent, among others. It added that while the US is still the single most innovative market globally, with 17% of all global craft beer launches originating there in 2017, six of the top ten most innovative markets are in Europe. Jonny Forsyth, associate director, Mintel Food & Drink, explained: “Over the last few years, interest in craft beer has migrated from the US into the UK and now into continental Europe. “Our research suggests that Europeans are embracing

and beer styles have remained unchanged for centuries. “While markets like Germany, Belgium and Czech Republic are still dominated by their own beer styles when it comes to innovation, consumer interest in craft beers is already there and offers ample opportunities for manufacturers.” The research also showed that drinkers in Poland (64%), France (63%), Italy (61%) and Germany (50%) are all interested in trying different types of craft beer, such as Indian Pale Ales or other pale ales. Europeans, it revealed, are also willing to spend more on craft beer. Around half of beer consumers in Italy (52%), France (51%), Germany (46%) and the UK (45%) agree that craft beer ‘is worth the extra money’. “Craft is the ‘new premium’ in beer, and consumers are happy to pay more for smaller-batch, more hand-crafted options, rather than those that are mass-produced. For

craft beer because they are looking for new, more

these consumers, craft beer taps into their desire for

exciting offerings compared to their usual beer options,

new experiences, offering new beer styles that they have

especially in markets such as Germany, where brewers

never drunk before.” Forsyth added.

Northern Monk opens second taproom

Goose Island launches Midway in cans



orthern Monk has opened its second taproom. The Leeds-based brewery, whose original

taproom is housed in its refectory facility, opened its Manchester taproom in the city’s Northern Quarter. The two-floor taproom features 16 keg lines, 4 cask

oose Island has launched its Midway 4.1% session IPA in cans.

The beer, which is available in single and four-pack

cans, is available in a number of Tesco and Asda stores. The brewery describes Goose Midway as a beer with a

lines and 3 draft cocktails, as well as four classic mixed

bright hop aroma, alongside tropical and mandarin notes

cocktails. The venue also serves a range of small plates.

that gives the beer an accessible flavour profile.

The taproom opening follows on from a successful

It has medium-to-low bitters and a balanced malt

crowdfunding campaign Northern Monk undertook earlier

backbone. Using Hallertau, Amarillo, Centennial and

this year.

Mosaic hops gives this IPA a medium to low malt profile,

Despite an initial goal of £500,000, the company exceeded this only three hours, with the investment figure secured closed with £1.5m raised thanks to 2161 investors. Northern Monk founder Russell Bisset, explained: “It’s been four years since we opened The Refectory in Leeds. In that time, we’ve learnt so much about what makes

with a medium to low bitterness, they add. Ken Stout, president of Goose Island Beer Co. International, added: “We launched Goose Midway in the UK as a response to trends for lower ABV, more sessionable IPAs. "We’re delighted with the reception Goose Midway

not just a good beer experience, but a world class beer

has enjoyed out of home and we want to continue to


contribute to the beer culture in the UK by making Goose

“We can’t wait to take the next stage of our journey over the Pennines and into the heart of Manchester’s

Midway accessible to everyone. “We’re extremely proud of this brew and believe by

Northern Quarter. We have big plans, and we can’t wait to

releasing it nationwide in UK stores we are helping more

share them with you.”

people to enjoy our light and approachable IPA.”


October 2018

Brewers Journal


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UK’s first Trappist brewery goes for glass


he UK’S first Trappist brewery, Mount Saint Bernard Abbey, has selected glass manufacturer Beatson

Clark for its first beer. The brewery, one of only 12 in the world to earn the name ‘Trappist’, is using Beatson Clark to supply 330ml amber beer bottles from its debut beer, Tynt Meadow. The 7.4% ABV beer, named after the meadow where the monks originally settled in 1835 and is on sale at the abbey and in specialist beer shops. The monks started planning their new brewery in 2013 after they closed down their economically unviable dairy farm. “This is a historic and very exciting development for lovers of traditional beer and Beatson Clark was really pleased to have been asked to supply the bottles for this new beer,” explained Jonathan Clark, account manager at Beatson Clark. "We recommended the amber glass beer bottle from our standard range because of its traditional appearance and because amber glass protects the beer inside the bottle from the harmful effects of UV light.” Father Erik Varden, Abbot of Mount Saint Bernard, added: “We chose Beatson Clark because they were able to provide the shape of bottle we wanted. Our dealings with the company have been very happy so far; we have found their service very good and their communication prompt, courteous, and effective.”

Marks & Spencer expands beer range Republic (USA), Amundsen Bryggeri (Norway), Aegir (Norway) and Hardywood (USA). They have also expanded their UK range with breweries such as Moor Beer, Brick Brewery and North Brewing. In addition, Marks & Spencer has broadened its branded six-can multi-packs. Zeph King, managing director of Real Ale, explained: “The new international range of beers represents the crème de la crème in the sector. We are incredibly proud to be working with an innovative retailer that is adventurous and willing to offer its customers amazing quality beers that are not usually found on the high street.” Michael Wallis, beer buyer for M&S, added: “Our ownlabel 330ml canned range, launched earlier this year, has proved extremely popular with our customers. "The development of our international range from such

arks & Spencer has worked with craft beer specialist


cutting-edge breweries will complement our diverse

Real Ale to develop its beer portfolio.

British branded and own-label line-ups, offering our

Ska Brewing (USA), Six Points Brewery (USA), Bear

purchased from their local high street."

The chain now stocks beer from Mikkeller (Denmark),


October 2018

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Co m m e nt


IS CAMRA, Real Ale Dead? CAMRA’s revitalisation project has not gone far enough, but how far should it go? Indeed, how far can it go? Could CAMRA reinvent itself as a representative of Good Beer? But, asks Dave Porter, founder of PBC Brewery Installations, then who defines what ‘good beer’ actually is?

of training, looking after and delivery in (regrettable still) a lot of bars is woefully poor. One of the biggest problems I’ve ever had when I order a pint is how incredibly frustrating the level of staff training, understanding, knowledge and even sympathy the person who serves it has! Most staff training goes a bit like this “you’ve worked a bar before, good, so this is how the till works….” CAMRA was created in response to a rise in filtered and carbonated product in the 70s. The big brewers had identified that many of the (difficult) issues with

by Dave Porter

management of real ale were removed from licensees if it was put into a keg. However, one big mistake they made at the time was that if you take crap beer and filter


it – irrespective of how much carbonation in it – you still

actually stood out, and it wasn’t really that pleasant of an

number of pubs and bars that can claim to sell quality

experience. If you attend a ‘craft’ (non CAMRA) organised

and choice of real ale?

was recently at a CAMRA festival (one I go to

end up with crap beer. One realisation of the last 10 years

religiously every year) and I couldn’t help observing

or so is that if you take a really good well-crafted product

how old the demographic was – I don’t think there

and filter it, you still end up with good beer and therefore

were more than 10 percent of the attendees under

adding carbonation should only enhance the drinking

40 years old. I actually felt out of place, but in reality


I am steadfastly part of this older demographic. The beer was too warm, there were very few that

festival the beer is usually a lot more interesting, colder

Can you imagine a time when the Good Beer Guide (once again) becomes a book that represents only a small

CAMRA’s revitalisation project has not gone far

and the demographic is a lot more vibrant and younger.

enough, but how far should it go, indeed how far can it

But I couldn’t help noticing that the numbers attending

go? Could CAMRA reinvent itself as a representative of

seemed to be down on previous years despite the

Good Beer, but then who also defines what ‘good beer’

weather being good.

actually is?

Has the real ale war been won? Yes, I think so. There

In the past CAMRA had a reasonably clear dividing line

was a time, not long ago, when if a bar did not stock real

as to what to support: if it came out of a cask, it was cask

ale there was a strong sales trick being badly missed.

beer, however poor the product or the brewer was, but

But the victory of winning the war has now subsided, the

at least the line was clearly drawn. Are the lines now too

victors have become soft and confused, and the enemy

difficult or becoming too blurred? Changes to a model

has regrouped with new weapons.

that was set in stone will surely upset too many people if

They are not on a march to start another outright war, but are working in the background winning over potential

the difficult decisions are made to make serious ‘changes’! Do I believe CAMRA and real ale are dead, well of

conscripts, attacking on all fronts from lots of different

course I don’t. The title of this piece caught your attention.

angles by wooing them with offers of delight and new

But the fact that these questions are being asked should

experiences. Many of the enemy don’t really care for

raise concern. But I will stick my neck out and say that

anything CAMRA does or says, because there is nothing

CAMRA membership numbers will start to fall.

they think is worth fighting for. So should the call to arms

Do I have a solution, to save the decline of CAMRA and

ever be needed again, there are no new soldiers or even

the annexation of Real Ale to fewer and fewer (real ale

loyalty, so in order to have a future army you have to

only) beer festivals, Bottle conditioned ales and pubs who

change the cause célèbre?

have the right experience, professionalism, understanding

Please don’t get me wrong. Cask ale can be the most beautiful drinking experience on the planet, but the level


October 2018

and training to sell it? Well no, I don’t and neither, I believe, does CAMRA.

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Co m m e nt


financing your brewery With the wealth of funding options available, breweries should carefully consider the advantages and possible disadvantages of each in light of their short and long-term objectives. They should then seek appropriate professional advice in relation to the legal formalities involved before proceeding, explains Holly Evans, corporate solicitor at UK law firm TLT by holly evans

its business, assets and potential liabilities. The buyer can then decide whether it wants to proceed with the


purchase and, if so, on what terms (especially in relation

beer, particularly in relation to partial or full sales to trade

the information is not readily available so it is worth

and crowdfunding. But, while the sector remains active,

organising the above information now if a sale is likely in

it is worth considering the options available now to take

the future. An option for sellers is to complete ‘vendor

advantage of the strong consumer market and grow your

due diligence’ ahead of a sale, which involves going

brand as quickly as possible.

through a due diligence exercise to pull together the

hether you are looking to invest in new equipment, hire more people

to price). The sellers (the owners of the shares being sold)

or move to a new site, you may

need to provide a lot of information at an early stage of

be thinking about ways of finding

the process, by responding to the buyer’s information

funding to grow your business.

requests and uploading documents to an online ‘data

Recent transaction activity has shown appetite in the

market for acquisitions and investments into UK craft

Last month, Australian headquartered Lion acquired

room’. Due diligence can be very time consuming if

necessary information and deal with any gaps or issues

100 percent of the shares in Fourpure, just five years after

(e.g. updating or preparing statutory books) before a

brothers Dan and Tom Lowe founded the brewery. The

buyer gets involved. This makes the process quicker and

sale marks the conclusion of a competitive process and

easier once it gets started and will present the business

also the fifteenth transaction that Dan Lowe has been

as being on top of its compliance and record-keeping

involved in. Lowe sold his first company, UKSolutions,


to private equity-backed Six Degrees Group in 2011,

A trade buyer offers resources to invest in equipment,

following which he was involved in a 'buy and build'

people, premises and safety. With Lion’s investment,

strategy that saw Six Degrees acquire thirteen more

Fourpure is planning to increase brewery capacity, invest


in its people and champion safety. It is unlikely that

Before the sale, Fourpure considered crowdfunding,

Fourpure would have been able to raise the amount of

private equity and bank debt as ways of raising funding so

money required through bank debt or asset finance, Lowe

Lowe is well placed to provide an industry perspective on

says, as banks “will not lend to the necessary debt ratio

the key advantages and disadvantages of each.

on the basis of future projections” and the “challenge” with asset finance is to “get good interest rates and loan to

Selling a stake to a trade buyer

value ratios in this market”. You also have the benefit of technical experience and skills. In addition, there are possible additional distribution


his involves the shareholders of a brewery selling

channels, such as new international markets (depending

some or all of their shares to a trade buyer (a buyer

on the buyer).

in the same industry as the brewery being sold,

As they are in the same trade, they should also

such as Lion in the case of Fourpure), who will have the

understand the business and its market and can help with

resources to invest in the brewery moving forwards.

due diligence and price expectations.

The buyer will first want to complete due diligence,

The due diligence process can be time consuming,

which is the process of investigating a company to

although preparing beforehand should help. Lowe

find out as much as possible about the company and

explains that the Fourpure team had “built the business


October 2018

Brewers Journal


co m m e nt

with good back end systems that allowed for the

a view” on certain due diligence issues that are common

extraction of data” when the time came.

to the industry as they will have more subject matter

Large trade buyers are also “only likely to do one

expertise to evaluate the risks.

meaningful transaction in craft in the UK”, in Lowe’s view,

A private equity investor offers resources and

limiting the number of possible acquisitions in the future.

experience to accelerate growth, including adding

There is also the possible negative reaction in the market

experience to the board.

(depending on the buyer).

They will want to see a strong return on their investment on exit so have a vested interest in making the

Private equity investment

brewery as profitable as possible. They have a “hands off” approach that does not


interfere with the running of the business when all is going

private equity investor will provide funding for

well, in Lowe’s experience. Management also remains in

growth in exchange for shares, with the aim of

control of the day to day business.

selling their shares to a trade buyer, another

They are not in the industry so they’re not providing

investor or on the stock market within three to five years

technical or operational skills. It’s also a medium rather

of investing (what is called an ‘exit’). Craft breweries are

than long-term investment as investors will look to exit

“high growth and on trend” so of interest to private equity,

and make a return in three to five years ideally.

explains Lowe.


A private equity investor will also conduct due diligence but, in Lowe’s experience, their focus will be slightly different to that of a trade buyer. A trade buyer will be particularly interested in “infrastructure and brand” but a private equity investor’s focus is “all about meeting the business plan”. A trade buyer is also more likely to “take


quity-based crowdfunding typically involves a large number of individuals investing small amounts of money in exchange for shares, such

October 2018


Co m m e nt


as the recent fundraising campaign by The Five Points

already provide for a separate class of shares that will be

Brewing Company.

offered to investors. These are usually different from the

The process usually involves working with one of the

existing founder shares and may be non-voting ‘B’ shares

crowdfunding platforms, such as Crowdcube or Seedrs,

without pre-emption rights (the right of first refusal to

to set up a profile setting out who you are, why you need

prevent dilution before new shares are issued). It is also

funding and how much you are looking to raise so that

sensible to include ‘drag along’ rights to allow the existing

potential investors can decide if they want to invest in

(‘A’) shareholders to force the ‘B’ shareholders to sell their

your company. This is known as the 'pitch' stage.

shares if a third party wanted to buy the brewery in the

The company's articles of association will need to be amended before the process starts if these do not

future. The Financial Conduct Authority’s ‘financial promotion’ rules mean that crowdfunding platforms will not open a page to the public unless they have verified that every statement is ‘fair, clear and not misleading’ and

Information Requests

substantiated by evidence. This verification process can take time, particularly if breweries are not aware of the

u Company information – statutory books (the registers that a company needs to keep by law e.g. a register of shareholders and directors) and articles of association u Financial and tax – accounts (statutory and management) and any information requested by the buyer’s accountants u Banking – loans, overdrafts and charges u Contracts – material customer and supplier contracts u Employees – employee details, contracts, policies, disciplinary or grievance processes and employment disputes u Pensions – current scheme(s), auto enrolment compliance and contributions u Assets – fixed and leased assets (e.g. equipment leases) u Intellectual property – owned or used (e.g. trade marks and domain names) and any disputes over brand protection u Information technology – hardware and software owned or used (and related contracts) u Data protection – including compliance with the General Data Protection Regulation u Property – freehold and leasehold land (and any disputes) u Planning – applications and permissions granted u Litigation – ongoing, threatened and resolved (within a set period) u Consents and compliance – e.g. a trade effluent and feed assurance scheme

various requirements when first drafting their pitch page. It is also worth noting that there are different types of crowdfunding available, including rewards-based crowdfunding. This is where, instead of receiving shares in the brewery, individuals invest money in exchange for unique rewards such as exclusive discounts or brewery tours and events, with the type of reward depending on the level of funds they invest. Crowdfunding can offer non-voting shares with limited rights (equity-based crowdfunding) or invite investment without having to offer shares at all (rewards-based crowdfunding). It also offers increased brand awareness and loyalty, both during and after a campaign. And a particularly successful or creative campaign can attract significant media interest. In Lowe's opinion, it is difficult to raise a large amount of money unless a brewery has a “significant retail operation to engage people at grass roots level”, such as Brewdog. Lowe added that Brewdog is unusual for crowdfunded breweries in offering a “secondary market in its shares” (through the Asset Match platform). Most campaigns are aimed at “the same universe of people”, in Lowe’s view, who may not have the appetite to keep investing in the same sector and might seek to diversify their risk outside of craft beer. Crowdfunding requires “ongoing maintenance” of a very wide investor base, Lowe added. Also, the verification process can take several months to complete. There are also administrative difficulties associated with having a large number of shareholders, particularly on a future sale or investment, as well as ongoing communication requirements. Given the various funding options available, breweries should carefully consider the advantages and possible disadvantages of each in light of their short and longterm objectives and seek appropriate professional advice in relation to the legal formalities involved before proceeding.


October 2018

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The lowdown on the Brewers Congress

The Brewers Congress brings together the leading and most influential figures in the industry from the UK and overseas. The speaker programme gives the most extensive and in-depth educational lineup of any UK brewing conference, and all packed into one day.


Session One | Modern takes on the traditional Garrett Oliver | Brooklyn Brewery To be talented in one field is impressive. To turn your hand elsewhere with similar results? That’s just not fair. But thankfully for drinkers and readers across the

he Brewers Congress is a packed day of

globe, Garrett Oliver is just that. Brewmaster at Brooklyn

educational talks, guidance and debate. The

Brewery, Oliver is also the editor-in-chief of The Oxford

morning focuses on food and drink trends,

Companion to Beer, and author of The Brewmaster’s Table. Probably the most recognisable figure in modern beer, Oliver has hosted more than 1,000 beer tastings, dinners, and cooking demonstrations in nearly 20 countries.

collaborations and the secrets behind brewing a cask beer. The spotlight is also

placed on the idea of brewing to style, bringing together three experts from their fields to analyse dark, sour and barrel-aged beers. The afternoon talks will address raising the standard

Talk Topic: The co-development of Western food culture,

and how cleaning and sanitation is essential to your

a journey that takes us from traditional food and drink,

brewery, and also how to identify and eliminate unwanted

through an era of ‘food facsimiles’, and how craft beer

flavours from your beers. The final session then looks at

culture tracks with it.

the business critical information needed when scaling up production during all-important expansion.

Andy Leman | Timothy Taylor

Tickets include attendance to all talks, hot food and drink throughout the day, and a beer tasting following the

Timothy Taylor and quality go hand-in-hand, and Andy

lectures. It also includes access to the trade hall where

Leman is only the fourth head brewer in the company’s

industry suppliers will be exhibiting and demonstrating a

history. Following on from figures such as Peter Eells,

range of products and services.

Allan Hey and Sydney Fairclough, Leman is responsible


October 2018

Brewers Journal


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such as London Pride, Frontier and ESB, while also


working and collaborating with newer breweries in the UK and beyond. Upon her promotion last year, Fuller’s global ambassador John Keeling said: “She’s a great person to

Wednesday 28 November, 2018 08:00 – 17:30

lead the brewery going forwards and inspire the next generation of brewers.” It’s safe to say the future of Fuller’s brewery is in safe hands.

The Institution of Civil Engineers 1 Great George Street, Westminster, SW1P 3AA London

Talk Topic: Making the most of a collaboration, what each brewery can gain, and the secrets behind a successful project.

Got to for tickets and information

Session Two | Brewing to style Mike Marcus | Chorlton Brewing Co

for overseeing production of some of the UK’s best cask

Mike Marcus left his studies in the world of fine art

beers such as Landlord, Boltmaker and Knowle Springs.

when he started Chorlton Brewing Co in 2014. Driven by a respect for the heritage of German sour beer, he

Talk Topic: So you want to brew quality cask beer?

produces some of the nation’s most respected beers

How to make your mark in a crowded marketplace.

that are making waves both in the UK and overseas. The brewery prioritises supplying to independent businesses

Georgina Young | Fuller’s

and its beer is always unfiltered, unpasteurised and unfined.

Georgina Young is the head brewer of Fuller’s. The West London-based brewery has ably demonstrated how to

Talk Topic: How to put your own stamp on the diverse,

maintain the quality and consistency of popular beers

exciting category of slow, sour beer.

October 2018


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Colin Stronge | Northern Monk Brew Co There are few names more synonymous with quality in modern brewing parlance than Colin Stronge. Stronge, who was previously head brewer at Buxton Brewery, is now the production director at Northern Monk and is helping oversee ambitious expansion at Leeds-based business. Along with head brewer Brian Dickson, Stronge can turn his hand any style with aplomb, resulting in predictably impressive results. Talk Topic: Brewing a truly great dark beer, how you achieve that and the reasons you you may be falling short.

Chris Pilkington | Põhjala Chris Pilkington has helped turn Estonia’s Põhjala into one of the driving forces in modern beer. Known for they excellent barrel-aged output, the Tallinn-based brewery also produces an excellent range of IPAs and beers brewed with rare botanicals and forest ingredients.

KCBC as NYC’s best brewery you’ve never heard of. It’s

In addition to their own output, Põhjala has produced a

not going to stay that way for much longer. Pete Lengyel,

number of excellent collaborations with breweries such

a former stem cell researcher, who founded Tony Bellis

as De Struise, Lervig, Stillwater Artisanal and To Øl.

and Zack Kinney, is a trained molecular biologist and is producing world-class beers in a part of the USA that has

Talk Topic: What constitutes a great barrel-aged beer and

an embarrassment of riches when it comes to excellent

what you need to know when starting your own ageing


programme. In the UK, KCBC has collaborated with contemporaries

Session Three | Raising the standard

such as Beavertown, Verdant, Brew By Numbers and Hackney Brewery. Beers that left shelves as soon as they hit them.

Ray Daniels | Cicerone Talk Topic: Why cleaning and sanitation is essential in Few have had more of an impact on raising standards

ensuring consistent and quality beer.

across the board than Ray Daniels. Since starting Cicerone, the certification program designed for those

Dr Keith Thomas | Brewlab

that sell and serve beer, nearly 95,000 individuals have passed through its doors.

Brewers from across the globe have learned their craft at Sunderland’s Brewlab. Dr Keith Thomas established

“I wanted to motivate servers and retailers to ‘up their

the business, a leading provider of training and analysis

game’ by learning more about proper beer service as well

services for the international brewing industry, in 1986 and

as beer styles so that they could talk to their customers

it has gone from strength to strength since.

about their offerings,” says Daniels. A mission statement as valid today as it was then.

Dr Thomas is also a senior lecture in Microbiology at the University of Sunderland teaching undergraduate, MSc

Talk Topic: What's gone wrong in your beer - Unwanted

and PhD students in microbiology, biotechnology and

flavours and their causes

food sciences.

Pete Lengyel | KCBC

Talk Topic: An overview of microbial management that will look at what can be done to profile your inoculation,

A recent article from online media site Thrillist described


October 2018

monitor your fermentations and test your beer’s quality.

Brewers Journal


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Session Four | Perfecting production Sophie De Ronde | Burnt Mill Brewery Sophie De Ronde is the head brewer at Burnt Mill Brewery. Formerly brewing technologist at Muntons, she has a wealth of technical knowledge that spans cellar management, production brewing and product development. She has passed on her knowledge and helped many brewers over the last decade and at Burnt Mill, rated best new brewery in the UK at the most recent Ratebeer awards, she’s making her mark, too. Talk topic: Brewing with consistency - How you can achieve this, from small batch to big runs.

Brian Strumke | Stillwater Artisanal Brian Strumke is the founder of Stillwater Artisanal. A mainstay among the best brewers in the world, Stillwater Artisanal continue to push the boundaries when it comes

Jenn Merrick | Earth Station

to styles, flavours and design. Jenn Merrick is the founder of Earth Station, a brewery A keen collaborator with breweries across the globe,

that will launch in east London’s Royal Docks later this

Strumke also has his sights set on his new venture,

year. Merrick, who has previously worked at Meantime,

Production in Greenpoint, Brooklyn. Offering a

Dark Star and as director of operations at Beavertown,

fermentation facility, barrel-ageing store and much more

wants Earth Station to become a community hub and

when it opens later this year.

events space that provides employment to the local area.

Talk topic: Beer without a brewery - Ensuring repeatability

Talk topic: Scale up your production - The business

without bricks and mortar

opportunity and the pitfalls to avoid. u

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Going up in the world Crate Brewery has long been a driving force in helping make Hackney Wick a hotbed of creativity, expression and above all, a great place to eat and drink. Much has changed in the six years it has called East London home but with a successful rebrand under its belt and exciting expansion plans ahead, the next six look even brighter.

Famous across town and further afield is Crate’s pizzeria, where you can devour fantastic pies both made and cooked on the premises while washing them down with excellent beer made by the Crate brewery team. To one exit you have the River Lee, an idyllic spot to while away on the hours on a summer evening. To another, you have Queen’s Yard. Looking out you have a wealth of office and other creative spaces. One such space is the Crate Brewery itself, and near it, a warehouse venue facility known as Mick’s Garage. A nightclub in the wee hours, the vast room also acts as


a store for brewery stock and above that, offices for the team. But it was not always thus. “When we moved into that space it had been, until


very, very recently, a sex club. Little was left to the

ark Pether, brewer at Crate Brewery

imagination. Those rooms were to become our offices so

and an integral cog in the company’s

with that, we needed to rebuild and refurbish everything,”

machine, has seen a lot in the four

explains Pether.

years he’s been working for the East

And one day the team were tasked with removing....

London brewery. Hard-working and

an old dentist chair. Complete, you guessed it, with heavy

determined, he’s not afraid to get stuck in. But like all of us he has his limits, too.

duty handcuffs still attached to each arm. “You wouldn’t believe the weight of it,” says Pether.

You see Queen’s Yard, and the surrounding areas

“We managed to take it out but we the had to get it down

of Hackney Wick, haven't always been the magnet for

the stairs! One person had the easy job at the top while a

young Londoners and the like wanting to eat, drink and

colleague and I had to navigate it from below. Of course,

be merry. And much of that change is down to the hard

the weight got the better of us and it started sliding down

work put in by breweries like Crate and members of the

with us racing to do the same. Once it hit the bottom, it

team such as Mark.

smashed. A bit at the bottom immediately fell open and


October 2018

Brewers Journal

an old, used condom flopped out.” “I was done with it all that point and walked off!” he laughs. But thankfully, he didn't. Four years into his time at Crate Brewery, Pether is as enthused as ever. Because just how the area has

be different enough and with that, stock should move at a good pace. If the stock moves, then you have less to worry about when it comes to the shelf life you’re required to offer such chains,” he explains. Pether is also hopeful that the increased exposure will

transformed around him, so has the dynamics of the

help the brewery further achieve its one simple goal. To

business. It’s improved in every way, and you get the

be known more for its beer, and not its excellent pizza

impression they’re just getting started.

that throngs descend upon the Queen's Yard for day-in,

Most recently the brewery, which was founded by


by Neil Hinchley, along with New Zealand-born siblings

“One of the problems I think we still have is that

Tom and Jess Seaton, completed a smart rebrand that

people associate us with the brewery we were four or

coincided with the team securing a nationwide listing

five years ago. The beer has always been good, but it's

for four of its beers at Tesco stores nationwide. The

also far better than it was then. You hope you're always

supermarket chain now stocks its Lager in bottle and can

improving. We’re using better quality ingredients, we’re

formats, as well as its IPA, Pale Ale and Session IPA in

more consistent and the whole team is happier with the


beers we are putting out. Working at a brewery means

The 3.6% Session IPA delivers on flavour without the

you should always be striving to be better than you are

high ABV. Its 4.5% Pale strikes a fine balance between

currently,” he says. “We have quite a few jokes in the

malt and hops, while the IPA at 6.0% offers up at toffee

brewery that when you tell some where you work, the

malt backbone with prominent aromas.

immediate responses are along the lines of ‘Oh yeah,

These are only part of the story, though. They

the pizza is good there’. But people never immediately

complement output that includes a Stout, Golden beer,

say they love the IPA or our sour beers. The quality of the

sour beers and on-going seasonal output.

pizza means we're a victim of our own success, but the

Pether is excited by the nationwide listing, and is confident it will act as a further boon for the brewery. “Alongside the new rebrand, which was carried out

beer is spot-on, too. We want to change that perception and that's why we're so excited about them going nationwide with these new listings.”

by Dapple Studios, we’re quite confident that the rate of

Pether joined Crate a little more than four years

sale will be strong. I feel that what we offer in Tesco will

ago. He caught the bug for brewing while at university

October 2018


Mark Pether (right) and the Crate brewing team. Hackney Wick, 2018

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studying history. He remained in contact with a school friend who was studying at Bristol, and during one meetup, said friend enthralled him with the magic of making beer. "He had been reading online about making beer. I’ll be honest, until that moment I didn't know you could just make beer yourself. So we went out and bought the ingredients and a copy of Charlie Papazian’s book, ‘The Complete Joy of Homebrewing’ and off we went,” he recalls. The first beer the duo tried to make was a Pilsner which was, as Pether explains, “ambitious” as a first brew. It was something that ended up looking and tasting more like a Newcastle Brown Ale. However, it turned out drinkable and also carbonated in the bottle. “We weren’t entirely sure what we were doing, but things were working in some shape of form,” he says. For Pether however, it wasn’t success that led him on the brewing path, but failure. "The thing that really got me into it was that the second batch was awful, as was the third one. Both had to be poured down the drain and I was at a loss. I was doing everything the same as before so what went awry? It made me question where I was going wrong,” he says. “If I had smashed out three beers in a row, I would have dusted myself off, been happy with the outcome, and got on with my life. But because that didn’t happen, I simply needed to know why.” So by the end of university, he knew it was crunch time. None the wiser on his career path, Pether looked at what he enjoyed: Music, video games, art and brewing. “When it comes to video games, you really needed to know your stuff and with music, I wasn't really into the modern bands so I would have gone for an interview and end up looking like an idiot. But with beer, I knew I could brew my own beer with varying success and was far more comfortable in that area,” he explains. His foray into professional brewing came at Meantime Brewery where Pether was part of the brewing team, which also encompassed roles such as cellaring and packaging on rotation. “Seeing volumes that were equal to half my annual homebrew output poured down a drain in five seconds really freaked me out. But I learned a lot there,” he says. ”It just didn't take long before job satisfaction declined as you’re working in a factory environment and with a minimal level of creative expression. Some people love the idea of the factory setup, of course, but it wasn’t for me.” It’s been rewarding, and satisfying, then for Pether to have made his mark at Crate by both dialling in existing recipes and formulating new ones, too. However, whether it’s their Golden, Session or a Sour, he’s equally as keen on the dialogue and interaction a brewery maintains with


October 2018

Brewers Journal


its consumers.


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Lherkin Gherkin Ghöse: A triumphant beer

“You need transparency in the brewing industry and there's no harm in being honest with people. If you're not honest and they find out you're hiding something, the question of why you hiding it in the first place emerges,

expansion is planned, and in time, a site move too.

and that’s not a good look,” he stresses.

Development is planned in Queen’s Yard as developers

Crate’s cider is produced at Sheppy’s while its lager

eye the opportunity for further gentrification. Though

is contract-brewed at both Alechemy in Scotland and in

there is no fixed date on these plans, Pether admits the


finite nature of their setup will result in such a move.

He adds: “Contract brewing has been a great asset

“I think we're overdue an expansion. We’ve been given

in helping us cater for the demand that comes with the

a Skoda and we try to compete in Formula One. So to be

rapid growth we've experienced.

producing the beers we're doing right now shows we’re

"But if you have a beer brewed, or packaging carried

doing very well indeed,” he explains. “We’ve got to a point

out, elsewhere, then it’s your duty to let people know. If

now where the next logical change is the equipment. This

you have nothing to hide, then why bother? You only risk

area is set to transform in the coming years so we will

damaging your reputation otherwise.

have to move anyway. And if you're going to move you

“If you've got a state of the art brewery overseas offering to make beer, then why not it. We can’t make lager on the kit we have here, so it’s a no-brainer. I

may as well use that shift to take the next step elsewhere in the business also.” Pether concludes: “The long-term vision for this

don’t agree with misleading people that the beer

brewery is to be right up there with the big London outfits

they’re drinking was brewed 50 yards away when it was

and to please even more people with the beers we brew.

produced in Holland or Belgium.” For Pether and the team, it’s hoped that in time, such production agreements won’t have to exist at all. Future

"I’ll be a very happy man once I hear even more people up and down the land come across the Crate name and say ‘Oh yeah, I love your beers!’”.

October 2018


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fo cu s

How to attract a distributor The beer marketplace is a competitive and getting on board with a quality distributor is key. There are a number of things to consider and the best way to get on a distributor's list is to make them as excited about the beer as you are, explains Jonny Garrett, founder of the Craft Beer Channel.

beer – and that can lead to wastage and even refunds that are avoidable. A good importer and distributor controls all these variables and more, as well as having a wider customer base with accounts set up and ready to buy. Getting access to those customers outside of your network is the quickest and most efficient way to achieve volume growth and keep control over your product quality. But good distributors in the country are still few and far between, particularly for those looking for both volume and help

by Jonny Garrett

building their brand sustainably. If finding them is difficult, getting on their books can


be even harder and the rules to follow can be applied

the consumer.

are approaching. There are two broad kinds of speciality

t is an overused adage that the UK craft beer

to finding exporters too. Cave Direct has hundreds of

scene is five years behind America. That notion is

breweries approach from all over the world, looking

far too simplistic. The UK cask scene is lightyears

for representation in new areas. Almost all of them

ahead, as is the ability – and willing – to brew true,

are rejected for the same reasons, and avoiding these

session-strength beers. However, there is one area

common pitfalls is key to developing any meaningful

in which UK brewers are still exceptionally behind the times, and that is how our beer gets from the brewery to In America, they operate the three-tier system, keeping

relationship. The most important thing is to understand the who you beer distributor – Portfolio companies and Curators.

the producer, distributor and retailer legally separate and

Portfolio companies are often brand-focused, with a

forcing breweries to use distributors. While this system

core range of breweries they promote first and foremost,

is open to abuse and is starting to break down as States

backed up by a larger range of secondary beers. Their

modernise, it has resulted in a professional and well-

business model is built of volume from their core brands,

organised logistics system, with companies making it their

backed by their ability to fill the rotational taps and fridges

sole aim to deliver beer quickly, efficiently and cold.

to become a one-stop shop for the pubs and bars they

In the UK there is no requirement to use a distributor. This gives breweries flexibility in how they get their beer

work with. A curator will be less brand focused, instead relying

out there, but it also means the systems in place are less

on a very wide range of seasonal and one-off beers and

efficient and structured. Most breweries rely on couriers to

generating volume across the entire portfolio. Given

deliver their beer outside of the local market, but couriers

the very large range, sale reps from curator distributors

present huge issues for unstable products like beer.

have more of an account management role – rather

You can cold store your beer until the moment it

than pushing beers and growing brands, they make

leaves, but if the courier arrives at the pub and there is no

sure customers are aware of the myriad beers coming

one to collect it, the odds are they will leave it outside, in

in. While portfolio companies often do this as well,

full sunlight. You’ll also have no guarantees on how the

they tend to keep their ranges much tighter and from

beer is stored, how long it will be in transit and when it

a smaller number of breweries to make selling in more

will get to its final destination. On top of that, there is no


technical support for the pubs and people pouring the

Pubs and retailers typically work with both kinds of

October 2018


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distributor but that isn’t really an option for the brewery.

working with a curator or in the secondary tier of a

The most important factor for a distributor in choosing

portfolio distributor is likely the best way to go. Getting

a new brewery is exclusivity. They don’t want a rival

listed is a little easier, but you’ll need to understand there

selling the same beer in the same area, and nor does the

will be some selling on your behalf too – the sales reps

brewery – it results in price wars and confusion for the

won’t be pushing your brand half as much, and it will be

end customer. So it’s vital to make clear the area you want

down to your marketing approach to help make sure the

to cover by working with them and to offer them the sole

beers go out fresh.

rights to sell within that area. You also need to be clear in your expectations. Are you

When you’re talking to a distributor about a listing, it’s important to do as much of it as possible in person. That

aiming to be a primary brand in a portfolio distributor? If

doesn’t mean hounding them for a meeting, but making

so you’ll need to look at their other core brands and make

sure that you grab a beer at festivals or events – in such a

sure that your core beers are distinct from the others on

young industry, a lot of deals are done between people

offer. Most portfolio distributors will have gaps they are

who get on and have a similar approach to business,

looking to fill – core IPAs, nitro stout, pale ales around the

marketing and beer in general. The best way to find out if

£80 a keg mark – and if you don’t fill one of those niches it’s

you share similar ideals is to spend time together.

going to be a much harder sell. Timing can be everything,

It’s also always best to sample your beers with them

so getting in touch when a brewery moves distributor is

– that way you can ensure they are tasting their best

a great way to skip the queue. Whatever your approach,

and you can talk through the beer rather than rely on

you’ll need to show volume expectations and targets, and

marketing materials. The best way to get on a distributor's

the ability to keep up with demand as it grows.

list is to make them as excited about the beer as you are,

If you produce more specials than core beers then


October 2018

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Keep your brewery clean

As a brewer, you put your reputation on the line every time someone drinks your beer. Therefore, an essential way to ensure every beer you pour is worthy of putting your brand on it, is to have a comprehensive and consistent cleaning regime.

Murphy and Sons (left): To brew a good beer consistently well, a brewery must be kept scrupulously clean vessels, tanks and pipes in a variety of means, and often without the manual element, too. “The management of CIP is in principle no different to that for open plant cleaning. With open plant cleaning certain tools such as brushes, detergent and hose


are used manually by hygiene operatives to clean a surface. With CIP the tools and the operative are


replaced by the CIP set,” explains Peter Thorman, UK

he brewing industry, like any other, has

sales manager for brewery and beverage at Holchem.

developed, advanced and transformed

“The advantage with CIP is that once a clean has been

in its lifetime. And, the way breweries

validated for a given aspect of the process plant, (soil

maintain and clean their equipment is no

and cleaning parameters) it is easy to repeat that

different. Rewind 60 or so years and the

process, with verification checks in place, and therefore

term Cleaning in place (CIP) was not the everyday term it

ensure a sufficient clean (i.e. as validated originally). The

is now. To clean the process kit that is so integral to your

disadvantage is that to ensure that same clean is carried

brewery, you’d need to take apart said equipment and do

out by the CIP set there are a number of process and

it manually. Thankfully those days are long gone, though.

maintenance procedures or checks that need to be

Nowadays, it is possible to clean the interiors of your

carried out.”

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According to Thorman, a clean is considered effective when all surfaces achieve the desired level of cleanliness; both physical (debris, allergen, chemical)

Routine Operational Checks

and microbiological. Validation involves showing that the defined cleaning sequence and associated parameters achieve the desired cleaning result for a given set of soiling conditions.

Cleaning sequence

The frequency of the operational checks below should be evaluated by risk assessment and then modified by historical data.



nce a cleaning sequence has been validated as being effective repeating the sequence should always achieve the required result. Validation

is used for the original commissioning of a proposed cleaning methodology and then when process or product changes are made. He adds: “Demonstration of cleaning sequence and parameters is required irrespective of the type of CIP system. “When dealing with manual or semi-automatic systems, control of the clean relies on the operating procedure being followed, a record of the cleaning sequence and parameters being made and a check that the cleaning sequence and parameters were the same as those when validation was carried out. “For automated systems, flow rate, conductivity and temperature can be monitored on the CIP feed and/or on the CIP return. The purpose of the monitoring is to provide reliable information to allow control of the cleaning sequence and recording of the cleaning sequence.”

u Visual check of a cleaning route, CIP set and routing system is a useful method when checking for leaks u Detergent and disinfectant strengths should be checked daily to measure accuracy of system and dosing systems. The results will determine the required frequency of calibration of measuring devices and may influence cleaning and maintenance frequencies u Final rinse water checks for absence or presence of detergent and or disinfectant u Cleaning cycle recordings - this can be in the form of a report from a SCADA system or a written confirmation of each clean after parameters have been checked u Filter checks to confirm presence of any foreign bodies. The frequency of this to be risk assessed. u Verification of efficacy of clean

Thorman adds that if monitoring on the feed, then as a minimum a flow rate switch must be incorporated on

Weekly / Monthly

the return to ensure that the circuit is complete. Control

u Spray devices should be checked to ensure that: ; They are in place ; They are not blocked or partially blocked by debris ; That rotating devices rotate u All CIP tanks to be visually checked for presence of solids in liquid and around rim of liquid levels. The CIP tanks should also be dumped and cleaned on a risk assessed frequency u Leaks or damage should be reported and resolved u Scale-build up should be reported and a routine for removal instigated

of the cleaning sequence is often automated and usually performed by a plc. The plc programme may provide instruction only and not interact with feedback from the sensors. In this case the record of the cleaning sequence and parameters needs to be assessed and verified for each clean to ensure that it meets the minimum criteria set during validation. The plc programme may interact with feedback from the sensors. In this case the programme can be designed to ensure that the cleaning sequence and parameters are met. Deviation from the cleaning sequence and parameters can put the system on hold until these are met or abort the clean as failed. Verification of cleaning, Thorman says, can be carried out by rapid methods that provide sufficient information to decide on whether a re-clean is required. These include

be assessed by traditional microbiological methods,

rinse water ATP, protein or specific allergen tests from

with the testing of final rinse waters and sampling of

specialised swab points and a manual visual inspection.

1st off product,” he says. “It is possible to verify via the

“Verification of the cleaning performance can also


October 2018

microbiological sampling of a synthetic process sample.

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For instance a buffered saline solution can be passed through a process, such as cooking, cooling and filling.


P lace


Holchem (above): The management of CIP is in principle, no different to that of open plant cleaning

This can then be sampled and used as measure of the cleanliness of the plant.” According to Holchem, planned maintenance and inspection schedules should be based on manufacturer’s guidance. These maintenance checks should include

main challenges: offer the best flavour; manage resources to save water and energy; and optimise operations. When it comes to taste, the requirements are evident –

a variety of factors to deliver the most optimal cleaning

keep the product safe while preserving the flavours. Each

regime. Tank level sensing devices and proximity switches

beer has to offer to consumers the perfect sip. Quality

should, if applicable, be checked regularly, as should any

is not to be taken lightly and breweries have to invest

spray devices.

to ensure the quality production of their unique taste.

As part of regular inspections, it is important to

Cleaning and washing must complement that process.

undertake the calibration of instruments. These will

The chemistry that allows the malt to develop that sour,

include instruments such as temperature probes, flow

yet delicious taste also has to keep the bottle clean and

meters, flow switches and conductivity probes.


Thorman says: “Checking both the condition of any

“To that end, Clean-in-Place (CIP) processes have to

alarm which is included within the CIP machinery being

be established to meet the industry sanitation standards.

used is also business critical, as well as looking for

Although they are of the highest importance, they can

any pump and union wear and keeping on top of the

burden a brewer who needs to dedicate time and energy

replacement of seals.

to monitor the CIP performance manually. The lack of

“If your system includes a heat exchanger it may need

compliance with CIP can result in product contamination,

regularly descaling. Back-up software should also be

production downtime and resource waste,” explains Sam

checked as part of any planned maintenance, making

De Boo, senior vice president and general manager for

sure that this is in place and up to date in case it is

Ecolab’s Food & Beverage division in Europe.

needed. Replacement of air, water or steam filters is a key part of maintenance.”

He adds: “While keeping the premises clean is important, this isn’t necessarily a brewer’s number one priority. New technologies like AI and big data solutions

Brewery washing program

have been designed to automate the cleaning process and make it more reliable. Ecolab has developed


innovative programs with predictive capabilities to

ccording to Ecolab, whether producing a few

support and optimize operations for beer companies.

thousand barrels of craft beer or millions of

Developed for medium and large breweries, 3D Trasar

barrels a year, breweries face the same three

CIP is a diagnostic tool that uses sensors to verify every

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CIP wash and helps identify opportunities to improve the brewery’s CIP efficiency." Recently, the company launched EcoAdd, a new

Cleaning Cycle

metering pump series, and EcoApp, a connected smartphone application. The system helps reduce risk of material contamination and monitors maintenance intervals. The idea is to provide the brewer peace of mind through monitoring and remote-control technology. De Boo explains: “With confidence that cleanliness and sanitisation are under control, the priority on a brewer’s list is resource management. As water scarcity is becoming is rising concern for businesses around the world, more and more breweries are rethinking operations to be more water-efficient and setting ambitious water goals. “With the right partner to help perfect its craft, breweries can save water and energy as well as optimising operations. Ecolab’s aim is to do more with less and that can be achieved in collaboration with breweries, big and small. By helping these customers do

u Pre Rinse: Water is used to wash away a majority of the soils u Caustic Wash: Caustic soda (sodium hydroxide) is used to break down all organic soils and is captured to be used again u Rinse: Water is used to rinse the tank and is often recovered u Acid Wash: Phosphoric acid is used to remove any beerstone buildup and is captured to be used again u Rinse: Water is used to rinse the tank and is then drained u Sanitising: PAA (peracetic acid) is used to sanitise and disinfect the tank

more with less, we reduce the impact on the environment by using fewer resources. A variety of programs can be implemented to achieve ambitious water and energy conservation targets. From eliminating a majority of the

pumped out of the storage tanks and into the tanks you

water needed for conveyor lubrication, to implementing

are cleaning. Typically, a spray ball is used within the tank

Ecolab’s Water Risk Monetizer, to understanding

to coat all the interior surfaces with the chemicals. The

the impact of water scarcity on their operations and

chemicals that are used to clean the tank are pumped

quantifying those risks in financial terms, we provide

back out and into the CIP storage tank to be used several

sustainable solutions to breweries.”

more times before being replaced. Vacuum relief is just as important to your bright tanks

Know your role

and fermenters as CIP is to your beer, explains Daues. To protect your tank from vacuum failure you can open the racking valve while you CIP. It is also important to make


or Christine Daues at Mueller, Clean-in-place (CIP)

sure your vacuum relief valve is large enough for your

systems are an important component of every

tank and that it is working correctly. It doesn't matter how

cleaning program and as there are a lot of parts

big of a vacuum relief valve you have if it is seized up from

to a successful CIP program, it’s important to start at the

improper maintenance.


Cleaning and sanitising

She explains: “Clean-in-place has become the industry standard method for cleaning because it eliminates a majority of the human error element, saves you money on chemicals, and reduces your exposure to harmful chemicals. ““Manual cleaning comes with the risk that you might miss some spots or cross contaminate your scrubbing


nsuring the absolute cleanliness of all equipment and components, especially those parts that come into contact with the food product, is a prerequisite

for the production of beverages,” stresses Ales Jakimov,

brush between steps. These mistakes can result in

managing director, designer and developer, co-owner

spoiled beer. It also saves money on chemicals. “With

of Czech Minibreweries. "The cleaning and sanitation

a recovery type CIP system, you have the ability to

of all production facilities is also of great importance in

use a batch of chemicals several times which will save

breweries. During the beer production process there is

you money in the long run. Finally, it reduces exposure

a high risk of food infestation, especially during the beer

to harmful chemicals: Modern CIP systems are self-

fermentation and beer conditioning processes where

contained and automated which limit your exposure to

intensive activity of brewing yeast is taking place.”

harmful cleaning chemicals.” Clean-in-place systems use several holding tanks to store their chemical solutions. The chemicals are


October 2018

The most common way of cleaning and sanitising equipment in breweries is the CIP process, he adds. All devices are cleaned where they are installed and

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operated, using mobile or static CIP stations and connecting hoses or pipelines. Diluted acids, alkalis and water are used as sanitising solutions. European business, the Czech Brewery Systém (CBS) has a production plant in the Czech Republic is a traditional manufacturer of CIP stations. CBS mobile and static CIP stations are used in dozens of breweries across Europe. The strength of CIP stations from the CBS is a simplicity and robust construction that can withstand daily use and ensures long life and ease service. Their production portfolio consists of two types of CIP stations. Mobile CIP stations. These mobile CIP stations are designed for easy access to the cleaned equipment and are equipped with a base frame with running wheels, pump, electric heating, electric switchboard with simple pump and heating control, manual valve piping system and one, two or three containers for sanitising solutions. The offer consists of mobile CIP stations with a capacity of 50 L, 100L and 200L. Static CIP stations. Static CIP stations, permanently installed at a single location in the brewery, are equipped with a pump, electric or steam heating, electric switchboard with manual or fully automatic control of all valves, pump and heating, pipe system with manual or pneumatic valves and three or four containers for

Holchem: Planned maintenance and inspection schedules should be based on manufacturer’s guidance.

sanitary solutions and water. The offer consists of static CIP stations with container volumes of 500 L, 1000L and 2000L.

diameter, multi-pass tube arrangement. A fan at the far end of the tube creates suction that pulls the products of

Cleaning sequence

combustion through the system to create an even heat distribution, with a target of 80 percent efficiency regularly


he importance of ‘cleaning in place’ (CIP) operations throughout the brewing industry is well understood – as a means of helping to

meet the highest levels of both production hygiene and process efficiency,” says Lanemark director Jeff Foster.

achieved – markedly more cost effective than that which can be delivered by a centralised steam boiler alternative. “After piping, the solutions are then manually delivered at precise locations where the CIP operations are to be undertaken,” adds Foster. All componentry – from burner housing and exhaust

“CIP invariably centres on the efficient supply of heated

control damper, to control panel and gas valve train

solution – typically a caustic solution and rinse water

pipework – is fabricated from stainless steel.

– being made available wherever equipment cleaning needs to be undertaken on a site.” He adds: “Whether the requirement is ongoing

With Lanemark’s point-of-use heating designs, the organisation, today, can highlight the benefits for CIP installations both in the UK and further afield. In all

or scheduled at the end of a particular brewing

cases, the twin goals of minimising energy usage while

operation, solutions need to be available at an optimum

optimising operational efficiency are readily achieved.

temperature and pressure which, in most installations, is

“Without adequate CIP operations, many in the

achieved via heated tanks being connected by pipework

brewing and bottling sector would not be able to function

to a series of local access points. Our burner systems

efficiently. The ongoing aim is to deliver the best possible

play a key role in this context by minimising tank heat-up

design and the highest level of consistency and reliability.

times and achieving level temperature consistency –

We are delighted that companies in this specialised

typically 80°C.”

sector are now gaining from our experience and our

Each Lanemark tank installation comprises a burner that fires through a tank wall into a submerged, small

approach to this important requirement,” concludes Foster. u

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The Core Pillars of Brewery Hygiene To brew a good beer consistently well, a brewery must be kept scrupulously clean. It is said that brewery cleanliness is next to godliness but whatever your faith, paying attention to the detail in brewery hygiene will ensure you not only brew top quality beer, but that your equipment works properly and provides many years of service, as intended. The brewing process generates much organic soil, some of it quite sticky, leaving residues on all surfaces. Simple water rinsing will remove much of the waste, but a good caustic clean between 0.5 – 1.5% must follow while the equipment is still wet. In hard water areas, this caustic needs to be sequestered to aid soil removal and loss of causticity caused by high carbonate levels. A rule of thumb is use hot, then clean hot and vice versa, use cold then clean cold; this maxim is good for the vast majority of areas although for when cleaning casks, it can pay to clean hot to remove stubborn stains and ensure sterility, too. Having a robust regime for cleaning your casks is all the more important during hot weather. In plants where carbon dioxide is present, for instance fermenters, storage and bright beer tanks, some breweries use an acid cleaning agent to prevent loss of caustic into the CO2 atmosphere. Nitric and phosphoric acid blends are commonly used at 1-2 percent strength to clean yeast rings and staining caused by tannic acid deposition from hops. Acid cleans are also recommended for periodic use following a caustic clean, particularly where the stainless steel used in the material construction is less than AIS 316 grade. The surface needs passivating to re-establish the inert oxide layer. A third more recent option is to use enzymes to clean. This is not new, they have been used in biological washing powders for many years to great effect and can remove highly stubborn stains. They are now seeing


October 2018

use in breweries where the use of caustic causes issues with effluent discharge, e.g. in rural situations and are safer for operators to handle. Following the detergent cleans, whether acid or alkali, the plant will need to be sanitised. Various chemical agents are available, the choice open to the brewer is fairly wide but should be made based according to efficiency, cost, regulatory and health and safety guidelines. The most popular choices are chlorine based. These are used throughout the food and beverage industry and work on the principle of shattering the cell walls of microbes. A similar highly effective agent is peracetic acid which does the same thing, but is more unstable than chlorine so not as effective as a residual steriliser. Where longer periods of sterility are required, for example soak baths used for storing flexible pipes and other small items of brewing equipment that come into contact regularly with beer, an amphoteric biocide can be used. These are pH neutral sterilants designed to retain their killing action in water for several days before requiring refreshing. Heat is still one of the best ways to ensure sterility and of course is well known in its use in pasteurisation. Steam cleaning of casks is most effective if it can be guaranteed that the temperature can be raised high enough throughout the whole cask. Steam is a highly effective medium due to its searching powers through pipework and those breweries with steam generation ability often use it where they cannot be sure a chemical solution will work. It is highly damaging though and care must be exercised that rubber and pump seals are robust enough to withstand it. By Nick Brading, Technical Sales Representative, Murphy & Son

Brewers Journal

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te c h n o lo gy

Time to embrace the canning opportunity The march of canning in the brewing industry continues unabated. As off trade sales grow, so does the role canned beers play in that. With that in mind, we speak to some of the leading businesses helping brewers take that next step in the world of small-pack sales.

vivid proof of the rising popularity of canned craft beer. According to Love, craft breweries are demanding the same thing craft beer drinkers are seeking: the highest quality possible. He explains that brewers are looking for canning systems that are affordable, reliable, innovative and versatile, and they also want the lowest possible levels of dissolved oxygen pickup and rock-solid repeatable seam quality.


“Our canning systems check all of those boxes, so we’re happy to oblige those brewers. And we’re really


encouraged by the increased focused on quality in the

reweries canning their beer, often as

UK now. That’s a good sign for the UK craft beer trade.

the exclusive means of sending out

Beer that isn’t exceptional and high quality doesn’t stand

their beer in small pack, is becoming

much of chance anymore,” he says.

the norm rather than the exception. Outdated preconceptions about canned

At Eurocan Sales & Service, operations director Matt Day tells us that the company’s customers’ are more

beer, previously the perceived vessel of choice for

demanding than ever of proven double seam quality.

commodity lagers, are being swept aside. And much like

The business has seen an increase in enquiries from

the proliferation of styles such as the New England IPA,

breweries who are canning with rudimentary set-ups

canning is going nowhere.

that just don’t stand up to any kind of seam inspection.

Wylam Brewery’s Dave Stone recently said that

As canning is becoming more popular, companies like

bottle shops will soon need to be renamed can shops,

Eurocan has to educate these people about the dangers

and figures from the British Beer and Pub Association

of improper seaming.

demonstrated that while beer sales were up in the

Day explains: “We are also facing more demand for

second quarter of 2018, much of this was driven by the

different can size capabilities. Our 10BEVM table top seamer

off-trade. Sales were 7.7% up on the same period in 2017

has been supplied this year to customers’ requirements

and you can be fairly certain cans helped drive much of

ranging from 150ml cans up to 500ml cans. Adaptability and

that momentum.

easy changeover procedures seem to be key.

“There’s a major reason why breweries are choosing

“Customers are also requesting maximum hygiene

to can that beer, and that’s aluminium. cans are the best

compliance. A canning recall is the biggest fear for

package for craft beer,” argues Peter Love, president of

breweries who are canning. It could stem from a bad

Cask Brewing Systems. “We’ve been telling people that

batch of yeast but is equally susceptible to poor hygienic

for a couple decades, and more brewers know it now

standards on the machinery.

and won’t settle for anything less when packaging their

“They are now also requesting a turnkey solution for

precious beer. Better still, much like brewers who’ve

their canning requirements. We have had to qualify and

completely changed their thinking when it comes to cans,

establish supplier relationships for ancillary equipment

craft beer consumers have also seen the light.”

as the end user is looking to purchase the whole line

Love adds: “More and more of them demand beers in cans because of a can’s freshness-keeping power,

through one channel. “This normally starts with a depalletiser, followed by a

recyclability and portability. With a growing audience of

twist and rinse before the cans enter the filler. Cans are

brewers and consumers now pro-can, the momentum

filled and seamed before a number a number of different

canned craft beer has is only going to grow and pick up

options depending on customer preference. Cans will

speed. The statistics in the US, UK and Canada provide

travel through a date coder, and then possibly a shrink

October 2018


te c h n o lo gy


sleeve applicator or an in-line labeller. The final option at the end of the line could be a wave-grip or Paktech applicator." According to Day, canning is also much more affordable than people might think. “Of course, the cans and ends are cheaper than bottles, and with the finance packages available now to the industry, the monthly payments on an asset purchase are equivalent to any savings made,” he says. “Most breweries I’ve spoken to have seen immediate improvements in the quality of their beer when packaged in cans, particularly several months after being packaged. Investing in canning is also an investment in the brand of the business. Cans allow for much more colourful and impact branding to be displayed on the whole body of the can. Bottles simply don’t give the same commercial benefits to that of cans.” Product-wise, the company currently offers a table top can seamer, the 10BEVM for the small brewer, a semi-automatic filler/seamer unit 10FBEV and a fully automated 2000 can per hour canning line. Day explains a huge investment has been made this year towards the development of making our machinery


October 2018

With a growing audience of brewers and consumers now pro-can, the momentum canned craft beer has is only going to grow and pick up speed Peter Love, Cask

EHEDG (European Hygienic and Engineering Design Group) compatible.

He adds: “We have a range of equipment suitable

from micro-breweries in a small shed, to an established world-wide distributor. We offer seam inspection kits for complete quality control and also work with OEM partners to supply ancillary equipment such as date coders,

Brewers Journal


te c h n o lo gy

South East Bottling's contract operations

labellers and depalletisers.” Coming from a contract-canning perspective, Tracy Sambrook, managing director of South East Bottling,

industry. Total oxygen uptake is undoubtedly the biggest issue facing brewers who wish to can their beer. "It is not just about the quality of the machinery that

believes that more than anything else a great design on a

brewers invest in, it is about the quality and skill of the

can offers the opportunity to differentiate your product.

operator to ensure that every can minimises the dissolved

“The explosion of breweries over the last five years

oxygen levels. With multiple retailers demanding higher

has meant that differentiation through design is really

and higher product quality, the ability of the brewery to

important. Increasingly, though, it is more about the

minimise the dissolved oxygen content in their cans will

quality of the beer in the can,” she says. “As consumers

increasingly set apart brewers who can their beer.”

start to choose beers, not on design but on the quality

Enterprise Tondelli is a supplier of small beer

of the product, the form of dispense will become less

packaging lines for micro breweries as well as regional

important. Undoubtedly the rise in craft canning will

and multinational firms. Its can fillers are always of a rotary

continue but, over time we expect more of a balance

design which means the can is always in a controlled

between cans and bottles.”

environment during the filling process. Cans enter the

In addition to conventional vessel sizes, the business

machine and the filling valves lowers sealing the can. This

has recently introduced 440ml cans and 750ml bottles

is followed by CO2 flushing of the can to remove any air

into its range of services. These complement eight

in the can that will oxidise the beer reducing shelf life and

different packaging formats the firm already offers to its

subtly changing the flavour. These can seamers are made

diverse customer base.

by specialist suppliers.

Sambrook tells us: “There are more breweries

Craig Wilson, director at the firm has observed a

trialling canning and a larger number of styles of beer

great deal of interest in entry-level canning but can offer

being canned than ever before. However, maintaining

systems that output 3,500 cans per hour upwards to

quality in the can is one of the biggest challenges in the

80,000 cans per hour.

October 2018


te c h n o lo gy


“Historically canning was only viable around 800 cans

manufacture and install high quality integrated beer filling

cans per minute for mainstream products. However with

systems to the brewing industry. Their equipment range

craft brewers the expectation is from 1,000 cans per

includes the Moravek BC inline Beer Carbonators that

hour. This inevitably can lead to compromises and the

delivers consistent smooth natural carbonation finish and

challenging of perceived wisdom in terms of how canning

ultra low dissolved final pack oxygen DO results as well

should be carried out for carbonated products,” he adds.

options for sterile filtration, flash pasteurisers, CIP, bottling,

“This is a trend that still has a long way to run and seems

kegging and canning systems.

to be driven by perceived recycling benefits of a can and

For canning they can offer a number of possible

reduced environmental footprint. Also the reduction in

solutions. Last year, the business launched its Can Pro

weight of the package and possible improved shelf life

9/2 rotary can filler seamer unit with a rated capacity

and oxygen levels, too.”

output of 5,500CPH x 330ml.

On the product front, Cask is currently pushing its

Moravek has already placed three 9/2 can systems

mACS and ACS V5 systems. The mACS is its smallest

including one for Hawkshead Brewery. The Can Pro range

fully automatic system and it can be equipped with a

is specifically designed to achieve ultra low final pack

wide range of pre-and post-packaging options. With this

DO dissolved oxygen contents as a result of key design

in mind, it makes it an excellent “starter” canning system

features built into the machine.

for breweries that are serious about canning -- especially

Phil Quinn, sales director at Moravek, outlines key

with its extremely low dissolved oxygen pickup numbers.

benefits are very low dissolved oxygen pickup (< 30ppb)

It can be used for beer, soda and cider and is nitro-doser

is achieved with CO2 pre-purge technology from an

ready for noncarbonated drinks like cold brewed coffee,

independent CO2 channel, and tangential can transfer

wine and tea.

with under-cover. A rotary filler and seamer design on

For a brewer with a larger budget and larger

a common-base with a tangential discharge, ensures

production needs, the ACS V5 does all of the above

perfect smooth synchronization, high speed operation,

with more speed and more features and flexibility, the

and reliable mechanical maintainability while a quick

manufacturer explains.

and easy adjustable filler-seamer height adjustment for

Elsewhere, Moravek are a Czech based process and packaging engineering company that design,


October 2018

different size containers. Capacity output range starts at 4,000CPH to 72,000CPH. u

Brewers Journal



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27.09.2018 11:16:16

Levelling up Two years into his journey with Elusive Brewing, Andy Parker has become a mainstay in the UK brewing sector. Now a published author in the realm of beer, the awardwinning home brewer has also made his name on a professional level and is eyeing the next stage of his brewing journey.

E lusive

by Tim Sheahan

B rewing

M e e t

th e

B r e w e r

corporate at all!” he laughs. “It was more that we had longer than initially planned before moving in, so we were


able to map everything out. Year two was more about

he 8th September was something of a milestone for Andy Parker. His business,

growth and getting to where we needed to be.” Elusive has achieved that, too. Sales were up 50% at

Elusive Brewing, was busy pouring its beers

the end of their second financial year and the need to

for the thousands of thirsty patrons at the

brew more beer, without growing too large, is on the

second annual Beavertown Extravaganza

agenda. Bigger premises both locally and a little further

event in London. Breweries from across the globe were

afield are being looked at. There is still the possibility it will

invited to attend and for that festival, Andy’s particular

remain on the Hogwood Industrial Estate it shares with

neighbours were none other than Paso Robles, California-

Siren Craft Brew, just in a larger unit. Either way, Parker

based Firestone Walker. Nearly five and a half thousand

is firm on remaining in Berkshire. Once that move does

miles (5410, to be exact) separate those two very different

happen, however, he sees the investment in double-

breweries but on those two days, they were pouring as

size FVs as the immediate investment, long before the


brewery’s brewhouse is replaced.

And for someone that discovered beers from

Although Parker has only been brewing professionally

breweries such as Sierra Nevada and Anchor Brewing

for little more than two years, he’s been a regular part

during his time living on the West Coast of the USA

of the London and UK beer scene. He is also known for

twenty years previously, it’s hard to imagine the

being a super nice guy, too.

juxtaposition of breweries over that weekend was lost on him. But with that done and dusted however, life goes on. And for Parker, that involves attending the launch of your new book, conducting a live brew in Kent as part of

“I'm not sure where the reputation for me being a really nice guy came,” he smiles. “It's also not a bad thing though, of course, and it's much better being known as that rather than the biggest d*ck head in the industry!" He explains: “I’ve spent the last 10 years or as part of

Tunbridge Wells beer week, speaking at our own Brewers

the beer industry. Whether that was through attending

Lectures in Bristol and, of course, brewing, selling and

events to nag brewers and learn from them or to bring

distributing many, many beers in-between. There’s

some of my home-brew to places like the Indy Man Beer

something romantic about owning and running your own

Con for feedback.

business, but when you are the business, then working

“I remember some early Magic Rock takeovers in

the hours of 9 to 5 that Dolly Parton famously sang about

London and then going up to Halloween events in North

are something of a pipe dream. For now, at least.

Bar, Leeds, and chatting to people thinking about how

“These last 12 months have been great, but the whole experience has been very different from the 12 that came before them,” he explains. Elusive Brewing recently turned two, and much like the famed second album syndrome in music, it has been

much of a cool industry it was and how it was something I wanted to be part of.” One such person that stood out for Parker then, and still does now, is Gregg Irwin, formerly of Weird Beard and presently at Fourpure.

something of a learning experience, albeit a positive one.

“I remember it was in August 2011 and there was a

“In our first year, every little detail was mapped out.

pre-GBBF Kernel tap takeover at Cask Pimlico, a night on

We knew what events we wanted to attend, the beers we

which I'd also affirm my love of Saison,” he explains. "We'd

wanted to brew, and everything in the middle. Thankfully,

go on to become good friends, but that night, Gregg

we hit all of our targets so my wife Jane asked me: ‘Well,

certainly planted some seeds as he talked about the

what do you want to do’, so we decided to add some

beers he'd created at home and his aspirations to brew

more tank capacity to grow into. We’ve been running at

commercially. He was, and remains, a huge inspiration to

full capacity ever since.”

me personally, especially when I’d call up asking up on

These two years have been something of a whirlwind for Parker and Elusive Brewing. Year two saw the brewery

advice on how the hell I do something or other.” That would not be the end of the role Craft Beer

produce 50hl each month, a marked increase on the 30hl

Co played in Elusive’s creation, either. In 2014, Parker

it was producing during the 12 months prior.

scooped The Craft Beer Co’s National Home Brewer

He explains that a firm eye on planning enabled

award. He was rewarded with a cash prize and also, the

the business to keep costs in check so rent and rates

chance to brew on a commercial level with Sussex-based

remained a manageable percentage of their revenue.

Dark Start Brewing.

“I'm quite analytical and early on we were very

His ‘Level Up American Red’ was born and other beers,

systematic and went about executing the plan we had

such as Lord Nelson with Weird Beard, Dinner for One

in place. It sounds all very corporate but we are not very

at Siren Craft Brew, and Lemon Head with Wild Weather

October 2018


M e e t

th e

B r e w e r

E lusive

Ales. Since it launched its profile on popular ratings site and app Untappd back at the end of 2012, 125 beers have

B rewing

said it can be hard to switch off from it sometimes. “The same applies if something like Untappd. You can

been tagged, checked-in and enjoyed. Most of the time…

be out with your mates watching football and your phone

"The industry has obviously changed a great deal in

buzzes with a check-in from someone saying your beer is

recent years. Of course, there are an increasing amount

rubbish. It can put a dampener on things but at the same

of breweries and that change has been for the better

time, that rating could be a positive one, so it’s a two-way

in terms of quality improving,” says Parker. “A lot of that

street. You want to feel like you're engaged and maintain

has been driven by a smaller businesses improving their

a dialogue, but it's a case of recognising limits too.”

processes as they grow. But there are aspects I also enjoy less.”

Beers like its Level Up American Red, and Plan-B Belgian Pale have resonated with a diverse section of

He adds “Look at beer Twitter. Back in the day, anyone

drinkers. From those that exclusively drink cask in haunts

I spoke to, I also probably knew in person. With that, you’d

such as The Harp, a venerable pub in Covent Garden, to

understand each other’s tone, humour and everything

modern keg drinkers in bars across the land. People have

that comes with it. Things have grown so you no longer

also taken notice of the brewery’s branding too, a nod to

have that personal dialogue as much. Don't get me

the gaming eras of times gone by cherished by Parker.

wrong, social media has helped beer in a major way. It has

“I don’t think we’ll ever move away from that style of

helped it grow and I won't have discovered breweries like

branding, but I also think it can do a lot more for us, too.

Magic Rock without it.

It needs to be at the front of what we’re doing and not an

“Beer Merchants were also one of the first accounts I

afterthought. We will start canning later this year though

ever followed and they introduced me to breweries like

and with that, we’ll work with talented individuals to

Mikkeller, so it's really helped increase awareness but that

revamp our artwork. I’m excited to see what they can with


October 2018

Brewers Journal

E lusive

the canvas a can presents,” Parker explains. And more recently, Andy Parker has been working on a canvas of a different kind. A year on from helping edit the UK edition of CAMRA’s Home-Brewing Problem

B rewing

M e e t

th e

B r e w e r

bar in Hackney Wick this summer. Somewhat fitting, considering the role the Beer Merchants played in introducing Parker to various breweries. The launch also allowed him to do what he does

Solver book, he proudly launched a title he co-wrote with

best, chat with people about beer, over a beer. That’s

Graham Wheeler, CAMRA's Essential Homebrewing.

something that’s unlike to change any time soon, or ever.

Pitched as a pocket guide for both old hands and

"We've never wanted Elusive Brewing to be a big

novice homebrewers, the book identifies a dozen

business, and it won’t be. I don’t want to be a people

former homebrewers who have taken the leap to brew

manager again because I had enough of that in a previous


career. The way I see it, I can imagine Elusive being a

"Home brewing has enjoyed a similar resurgence,

team of three or four people at most because I want to

mirroring this growth in the number of commercial

keep things personal.” he explains. “As long as we can

brewing operations, and today's home brewer enjoys

do that, while maybe selling a bit of beer out of the front

access to the same quality and range of ingredients as

door, I’d be happy.

the professional with a vast number of options when it comes to selecting equipment,” says Parker. “I’m really happy with how it turned out. It’s strange to think that I started in this field as a hobby and to be in this position a few years later, doing it professionally and writing a book about it. It’s very rewarding, and a bit mad!” The book was launched at the Beer Merchants tap

"Doing so would put us in a good position and things would be a bit more viable than they are now. At the moment we are a one a half person business and we work long hours. "It’s not about getting rich and much bigger, it’s about looking after a small team and making beer that people enjoy.” u

October 2018



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Keg beer pressure A beer’s journey has only truly started once it leaves the brewery, so it’s imperative you know how to store and serve keg beer. For Yvan Seth, owner of craft beer distribution business Jolly Good Beer, the UK still has much to learn when it comes to keg beer dispense. In this article, an updated version of a piece he originally penned in 2015, Seth outlines what craft beer venues need to know when it comes to keg beer pressures.

beer” that isn’t a relatively standard 2.2 vol CO2, sterile filtered, and unchanging on a line then you are in a completely different ball game, especially if your ‘cellar’ varies in temperature. (Temperature is worthy of a long article all of its own.) A key issue here is that to get the best out of many modern styles of keg beer the carbonation level needs to be more like 2.5 vol CO2 than 2.2 - in fact if you read US literature 2.2 is considered to be verging on “flat”. Systems designed and set up to work for UK standard lagers often struggle to pour beers at these higher carbonation levels. If you are running a cellar that features craft/rotating beer lines, then you will likely run into both traditional ‘top pressure’ kegs and KeyKegs(R). Some craft beer brewers prefer KeyKegs as they remove at least one issue as they

by Yvan Seth

are less likely to be served over or under carbonated due to poor cellar configuration. KeyKegs also remove the


surprisingly significant contamination vector that is the

need to be discussed more in this country, here I’ll be

beer line should have its own secondary regulator which

focusing on keg gas pressures - after seeing a rash of

is ideally fitted with a pressure gauge - it’s this regulator

questions on social media about it, and having been

that is the cellarpersons key tool.

or quite some time I’ve told people that

gas-side of the cellar system (yes, you DO need to clean

we are ten years behind the US in terms of

the gas-side of couplers as well as the beer side, and

keg beer dispense; although an American

ensure gas lines remain uncontaminated.)

friend of mine scoffs at this and insists that it’s substantially more. I guess I should start

speaking in decades plural rather than singular. Whilst there are many aspects of beer dispense that

called by a publican only yesterday who had been given completely incorrect information by a supplying brewer. As a ‘qualified’ cellar technician - as far as such a thing

The first stage of your cellar gas system will be the primary regulator, this should be configured to a safe maximum system pressure at installation time and should not need to be touched again. More importantly every

Gauges should be checked for accuracy at install and about once per year. This is more often than regulationnecessary, but it’s easy to do and I find gauges can be

exists in the UK - I’ve seen some shocking attempts at

quite sensitive and fragile. There is an alternative to

keg dispense here ranging from unfit for purpose all the

on-regulator gauges: have a calibrated reference gauge

way through to some frankly frightening ‘WTF’ moments.

(usually glycerine filled and with a rubber protective

The NCCISM qualification I obtained as I developed

casing) that can be used to measure the pressure on

my own knowledge has been backed up by a huge

a line, but it is a bit less convenient than simply having

amount of research and reading; as well as the practical

trusted gauges on the dispense system.

experience of building bars and getting beers pouring. At

If you have no gauges then you are pretty much

core it’s fundamental physics: gas behaviours and fluid

buggered. I’d not touch the thing as you have no idea

dynamics. And the aspect causing the most problems I

what pressure the system is at and you could take

find at the moment is volumes of CO2 dissolved in beer

things beyond the safe operating limits (and remember,

- “vol CO2” in shorthand. Many technical brewers I know

compressed gas is DANGEROUS in a bomb-like way).

prefer to talk of grammes-per-litre, but we’ll stick to vol

However, say you do take the risk and nudge it up

CO2 as it is the more common measure used in existing

a bit for a KeyKeg? (Often at the recommendation of a

dispense literature.

brewer.) Then when that keg runs out you want to put

You might get away with just copying the specs if you

a top-pressure keg on, so you switch the coupler and

are dealing with a commercial lager in a temperature

connect the keg. Over the next two days that beer gets

controlled cellar - but once you start discussing “craft

increasingly carbonated and the last third of the keg

October 2018


s c i e n c e



basically pours foam. Literally pouring money down the

this: the need for per-line regulators, with gauges and

drain. Bugger.

ability to use different gas mixes. These Flux Capacitor

(On a side note, all standards-compliant UK dispense

systems are mounted on the bar front to ‘show off’ the

systems should be limited to 35 PSI for CO2 and 45 PSI

bar’s commitment to quality beer and dispense. It’s a

for 60/40 so it shouldn’t be possible to go higher, but I

fantastic talking point too. As a pragmatist I think that the

have seen systems without these limits so extreme care is

best place to have these controls is in the cellar, which is

advised. Always: “if in doubt consult a professional.”)

what we did for Cloudwater’s dispense install - a utilitarian

In the calendar year I originally wrote this piece, I

version of the same functionality. Though building one

came across five new keg installs that had no pressure

as a customer-side display-piece and talking point does

gauges on the regulators. Three of these were done after

sound like fun - and getting people talking about these

I told the people getting the installs to ensure they had

things is key to spreading the awareness and knowledge.

pressure gauges on their regulators. In the most recent case I was insistent. But on the day the work was done the

What follows is some practical information for the craft-beer cellarfolk out there...

installers were adamant this was not needed - resulting

Keykeg (and other bagin-container kegs)

in no gauges. It was otherwise a very nicely done typical install, and if you were going to be pouring nothing but permanent mainstream lagers then it’d be fine. This is the reason as a business supplying craft beer we had to learn how dispense worked to be able to provide these services ourselves. One of the first kegs put on the system above was a


ne great thing about KeyKeg is you cannot screw up the carbonation of the beer with top-pressure. You can even use compressed air and save on

KeyKeg, immediately foaming out and triggering the fob

the cost of cylinder gas. At UK cellar temperature (10-12°C)

detector - it simply needed the pressure increased. Yet

I tend to run KeyKeg at 35 PSI by default, and this works

the installers told the customer that my advice to them

in almost all cases. If needed I will increase pressure up to

was wrong, that I didn’t know what I was talking about. We

45 PSI. If you need more than 45 PSI at 12°C or below then

ended up giving the customer a reference gauge so they

your beer is either over-carbonated or needs time to chill

could run their dispense properly. Thankfully, things have


improved a tiny bit since thanks to the “craft beer” sector

Our preferred install type is what we call “direct draw”

slowly being schooled in how to do dispense, but the

(look it up). In this ultra-tight and efficient style of dispense

level of knowledge is still pretty bad out there.

with a serve-temperature cold-room (typically 4-6°C) you

In the USA some high-profile bars have what’s being called ‘The Flux Capacitor’ - it’s a gas selection and

shouldn’t need more than 25 PSI. The great thing here is accuracy on the gas pressure

pressure control system. They aren’t spending their

is not required. It just has to be “high enough” to keep the

money just for a laugh - US craft beer experience led to

CO2 dissolved in solution.


October 2018

Brewers Journal


Top pressure kegs


s c i e n c e

regarding mixed gas, and have again derived my own lookup table. The prevalent use of 60/40 mixed gas in the UK is


his is where things get complicated - where some

what I call “the great beer flattener” – systems are often

accuracy is required. Because of the UK’s fairly

configured to provide dispense pressure with no mind

unique “warm” cellars I’ve derived my own CO₂

to carbonation level. You need quite high a pressure to

pressure chart, as you do. The key differences between

run 60/40 at equilibrium for higher carbonated US-style

this and most other charts I could find online are a) it is in

beers in a 12°C cellar. If you’re using plastic kegs then I

Celsius and b) it goes above 10°C… given UK cellars are

would highly recommend against 60/40 gas as many

often at 12°C this is somewhat essential. Also, ambient

plastic kegs are rated to only about 50 PSI (not that you

temperature kegs are sadly common in venues as well as

should be running your dispense system that high).

at events.

Pressurised plastic beer containers can cause injury, and

The 12°C cellar makes us in the UK a bit of an outlier really. For example, in the guidelines for cellaring

have done. There is another common gas mix in the UK: 30/70

Schneider Weisse the pressure chart has a maximum

“nitro” mixed gas (30% CO2 - the CO2 always is first but

temperature of 7.5°C . So, if you want to set the correct

folk often get this wrong, and 70% N2). Thirty-seventy is

pressure for Schneider Weisse in a UK cellar look up

used for “nitro” stouts and smoothflow/creamflow type

12°C against 3.5 vol CO₂ in our handy table, answer: 33

products. The reasons for the mix are along the same

PSI. In this case, as a rule of thumb, I would usually go 1

lines as for 60/40 - being able to apply higher pressure to

PSI higher than the lookup result for a better chance of

the beer without adding carbonation to it. Essentially this

a stable result. There are further properties of dispense

is to force the low-carbonation beer through a restrictor

to consider, especially line resistance, flow control, and

plate in the tap which is essential to attaining the tight

correct pressure at the tap - but I shall have to leave that

creamy head these beers are known for - it is very much

as a research topic for the reader.

like a sparkler.

Mixed gases

Practical realities



the beer up from under-bar cellars avoiding the need for

equipment. Your suppliers should be managing this for

pumps. But I found there is bugger all information online


n the UK the use of 60/40 mixed-gas is common, generally referred to as simply “sixty-forty” this is a mixture of 60% CO2 and 40% N2. The use of sixty-

forty gas allows higher pressure to be applied to “push”

n important caveat here is that unless you are the sort of bar that deals with “guest” rotating keg lines and the beers on taps don’t change,

you don’t need to - and probably shouldn't - adjust the

October 2018



Temperature in °Celsius 2 3 IDEAL KEG 4 CELLAR 5 6 7 8 COOL 9 10 11 UK 12 CELLAR 13 14 15 WARM 16 17 18 19 20 21 TOO WARM 22 23 24 25

1.6 1 2 2 3 3 4 5 6 6 7 8 8 9 10 10 11 12 13 13 14 15 16 17 17

1.7 2 3 3 4 5 5 6 7 7 8 9 10 10 11 12 13 13 14 15 16 17 17 18 19

1.8 3 4 4 5 6 6 7 8 9 9 10 11 12 13 13 14 15 16 17 17 18 19 20 21

1.9 4 5 5 6 7 8 8 9 10 11 12 12 13 14 15 16 17 17 18 19 20 21 22 23

2.0 5 6 6 7 8 9 10 10 11 12 13 14 15 15 16 17 18 19 20 21 22 22 23 24

October 2018

Brewers Journal

2.8 13 14 15 16 17 18 19 20 21 22 23 25 26 27 28 29 30 31 32 33 35 36 37 38

2.9 14 15 16 17 18 19 20 21 23 24 25 26 27 28 29 30 32 33 34 35 36 37 39 40

3.0 15 16 17 18 19 20 22 23 24 25 26 27 28 30 31 32 33 34 35 37 38 39 40 42


5.1 is extreme - 4 is rather extreme even, if over 3.5 vol CO₂ is required consult a professional.

Brewers who know what they are doing should be able to provide the vol CO₂ of their kegs on request.

See here for more information:

Vol CO₂ 2.2–3.0 1.5–2.2 2.8–5.1 2.0–4.5 2.4–2.6 2.5–2.8

Volumes of CO₂ 2.3 2.4 2.5 2.6 2.7 8 9 10 11 12 9 10 11 12 13 10 11 12 13 14 11 12 13 14 15 11 13 14 15 16 12 14 15 16 17 13 14 16 17 18 14 15 17 18 19 15 16 18 19 20 16 17 19 20 21 17 18 20 21 22 18 19 21 22 23 19 20 22 23 24 20 21 23 24 25 21 22 24 25 26 22 23 25 26 27 23 24 26 27 29 24 25 27 28 30 25 26 28 29 31 25 27 29 30 32 26 28 30 31 33 27 29 31 32 34 29 30 32 34 35 30 31 33 35 36 MOST KEG BEER SHOULD BE IN THIS RANGE

Carbonation Guide

2.2 7 8 9 9 10 11 12 13 14 15 16 16 17 18 19 20 21 22 23 24 25 26 27 28

Style American ales British ales German weizens Belgian ales European lagers American lagers

2.1 6 7 8 8 9 10 11 12 13 13 14 15 16 17 18 19 20 20 21 22 23 24 25 26

3.1 16 17 18 19 20 22 23 24 25 26 27 29 30 31 32 33 35 36 37 38 40 41 42 43

3.2 17 18 19 20 22 23 24 25 26 28 29 30 31 32 34 35 36 37 39 40 41 42 44 45

3.3 18 19 20 22 23 24 25 26 28 29 30 31 33 34 35 36 38 39 40 41 43 44 45

For CO₂ - 100% CO₂

3.4 19 20 21 23 24 25 26 28 29 30 31 33 34 35 36 38 39 40 42 43 44

3.5 20 21 22 24 25 26 28 29 30 31 33 34 35 37 38 39 41 42 43 45


1.5 0 0 1 2 2 3 4 4 5 6 6 7 8 8 9 10 10 11 12 13 13 14 15 16

PRESSURISED CONTAINERS CAN BE EXTREMELY DANGEROUS Your system should be limited to 45 PSI - anything over this can be dangerous with plastic kegs. Do not exceed 45 PSI in any case without qualified advice. (Problem: your cellar/beer is too warm; solution: get cooling!)

Jolly Good Beer's - Pressure in PSI for Volumes of CO₂ at Temperature in Celsius for CO₂ top-pressure beer dispense

s c i e n c e pressure

1.5 10 11 12 13 14 15 16 17 18 19 20 21 22 24 25 26 27 28 30 31 32 33 35 36

1.6 11 12 13 15 16 17 18 19 20 21 22 24 25 26 27 28 30 31 32 34 35 36 37 39

1.7 13 14 15 16 18 19 20 21 22 23 25 26 27 28 30 31 32 34 35 36 38 39 40 42

Temperature in °Celsius 2 3 IDEAL KEG 4 CELLAR 5 6 7 8 COOL 9 10 11 UK 12 CELLAR 13 14 15 WARM 16 17 18 19 20 21 TOO WARM 22 23 24 25

1.8 15 16 17 18 19 21 22 23 24 26 27 28 29 31 32 33 35 36 38 39 40 42 43 45

1.9 16 18 19 20 21 23 24 25 26 28 29 30 32 33 35 36 37 39 40 42 43 45 46 47

2.0 18 19 21 22 23 25 26 27 29 30 31 33 34 36 37 38 40 41 43 44 46 47 49 50

2.4 25 26 28 29 31 32 34 35 37 39 40 42 43 45 47 48 50 52 53 55 57 58 60 62

Volumes of CO₂ 2.5 27 28 30 31 33 34 36 37 39 41 42 44 46 47 49 51 52 54 56 58 59 61 63 65 2.6 28 30 31 33 35 36 38 39 41 43 45 46 48 50 51 53 55 57 58 60 62 64 66 68

2.7 30 31 33 35 36 38 40 42 43 45 47 48 50 52 54 56 57 59 61 63 65 67 69 71

2.8 32 33 35 37 38 40 42 44 45 47 49 51 53 54 56 58 60 62 64 66 68 69 71 73

2.9 33 35 37 38 40 42 44 46 47 49 51 53 55 57 59 61 62 64 66 68 70 72 74 76

3.0 35 37 38 40 42 44 46 48 50 51 53 55 57 59 61 63 65 67 69 71 73 75 77 79

3.1 37 38 40 42 44 46 48 50 52 54 55 57 59 61 63 65 67 69 72 74 76 78 80 82


5.1 is extreme - 4 is rather extreme even, if over 3.5 vol CO₂ is required consult a professional.

Brewers who know what they are doing should be able to provide the vol CO₂ of their kegs on request.

3.3 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 72 75 77 79 81 83 85 88

3.4 42 44 46 48 50 52 54 56 58 60 62 64 66 68 71 73 75 77 79 82 84 86 88 91

3.5 43 45 47 49 51 54 56 58 60 62 64 66 69 71 73 75 77 80 82 84 86 89 91 93


October 2018

See here for more information:

Vol CO₂ 2.2–3.0 1.5–2.2 2.8–5.1 2.0–4.5 2.4–2.6 2.5–2.8


3.2 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 72 74 76 78 81 83 85

For 60/40 "Mixed Gas" - 60% CO₂


2.3 23 25 26 27 29 30 32 33 35 36 38 39 41 43 44 46 47 49 51 52 54 56 57 59

Carbonation Guide

2.2 21 23 24 26 27 28 30 31 33 34 36 37 39 40 42 43 45 46 48 50 51 53 54 56

Style American ales British ales German weizens Belgian ales European lagers American lagers

2.1 20 21 22 24 25 26 28 29 31 32 34 35 36 38 39 41 42 44 45 47 49 50 52 53

PRESSURISED CONTAINERS CAN BE EXTREMELY DANGEROUS Your system should be limited to 45 PSI - anything over this can be dangerous with plastic kegs. Do not exceed 45 PSI in any case without qualified advice. (Problem: your cellar/beer is too warm; solution: get cooling!)

Jolly Good Beer's - Pressure in PSI for Volumes of CO₂ at Temperature in Celsius for 60/40 "mixed gas" top-pressure beer dispense

keg s c i e n c e


s c i e n c e



Jolly Good Beer's - Pressure in PSI for Volumes of CO₂ at Temperature in Celsius for 30/70 "nitro" top-pressure beer dispense PRESSURISED CONTAINERS CAN BE EXTREMELY DANGEROUS Your system should be limited to 45 PSI - anything over this can be dangerous with plastic kegs. Do not exceed 45 PSI in any case without qualified advice. (Problem: your cellar/beer is too warm; solution: get cooling!)

FOR 30/70 "Mixed Gas" - 30% CO₂ Temperature in °Celsius 2 3 IDEAL KEG 4 CELLAR 5 6 7 8 COOL 9 10 11 UK 12 CELLAR 13 14 15 WARM 16 17 18 19 20 21 TOO WARM 22 23 24 25

1.0 17 18 20 21 23 25 26 28 29 31 33 35 36 38 40 42 44 46 48 49 51 53 55 57

1.1 20 22 23 25 27 28 30 32 34 36 37 39 41 43 45 47 49 51 53 55 57 59 61 63

1.2 24 25 27 29 31 32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 65 67 69

1.3 27 29 31 33 34 36 38 40 42 44 46 48 50 52 55 57 59 61 63 66 68 70 73 75

1.4 30 32 34 36 38 40 42 44 46 49 51 53 55 57 59 62 64 66 69 71 73 76 78 81

Volumes of CO₂ 1.5 1.6 34 37 36 39 38 42 40 44 42 46 44 48 46 50 49 53 51 55 53 57 55 60 57 62 60 64 62 67 64 69 67 72 69 74 71 77 74 79 76 82 79 84 81 87 84 90 86 92

1.7 41 43 45 47 50 52 54 57 59 62 64 66 69 71 74 77 79 82 84 87 90 93 95 98

1.8 44 46 49 51 54 56 58 61 63 66 68 71 74 76 79 82 84 87 90 93 95 98 101 104

1.9 47 50 52 55 57 60 62 65 68 70 73 76 78 81 84 87 89 92 95 98 101 104 107 110

2.0 51 53 56 59 61 64 66 69 72 75 77 80 83 86 89 91 94 97 100 103 106 109 112 115



That’s how things have been for keg in the UK for

education is required for the sake of both profits and

years. The dispense system is the realm of the supplier -

safety. As an industry, or at least the fast-growing craft

the publican need not know more than keg changing and

niche within the industry, we should be looking to the US

line cleaning. Even “freehouse” pubs are almost always

and programmes such as the Certified Cicerone which

tied to a managing supplier for keg - you get a fantastic

place the power of knowledge into the hands and minds

changing array of cask ales alongside a very typical

of staff on the front line of beer dispense. I have met some resistance to “allowing” pubs and

unchanging array of keg products. For keg products the change that is occuring in

bars this sort of knowledge from the established beer

the industry right now is huge. The proliferation of

and dispense industry. But like it or not the landscape is

microbrewery keg beers and rotating keg lines is

changing and we can either have operators “stabbing in

uncovering a vast knowledge gap at point of dispense.

the dark” - or properly informed, and at the same time

You simply cannot call in technical services for every keg

properly aware of the risks. I really must emphasise the

change. As it the case in US the knowledge is required

following. When it comes to pressure systems: if in doubt,

every day at the bar - and I believe more thorough

consult a professional. u

See here for more information:


October 2018

Brewers Journal

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Ones to watch Brau Beviale takes place in Nuremberg, Germany this November. Here are some of the exhibitors you can’t afford to miss during the three-day event, reports TBJ.

EXHIBITORS TO SPOT Barth Haas The Barth-Haas group is the world's largest supplier of hop products and services. The group has business operations in every continent. It is a world leader not only


in the areas of hop breeding, growing and processing,

rau Beviale returns in 2018 and brewing,

but also in marketing hops and hop products. The group’s

once again, is in the spotlight of the three-

portfolio also includes storage and logistics services,

day show.

as well as hop-related research and development

“Anyone wanting to explore and indulge

in the diversity of beverage specialities

and application technologies for the brewing industry. “Our extensive product range is unique and shows all

should head for the Craft Drinks Area. With a total of

our experience and our innovative strength. Under the

around 7,500 participants over the three days of the last

heading of ‘Classic Products’ you will find our traditional

event, it represented a logical development of the Craft

products: raw hops, pellets and extract. Our “Advanced

Beer Corner from the last trade fair cycle. This is where

Products” are all those relating to bitterness, aroma

visitors can enjoy tastings conducted by independent

and foam. Our ‘Creative Products’ will surprise you with

experts at a total of eight bars, while immersing

exclusive hop creations such as only the Barth-Haas

themselves in what are sometimes completely new taste

group can offer.”

experiences,” explain the organisers. They add: “As well as the glass bar, where you can


experience how the quality of the glass can affect the taste of the beer, there is also one bar each for mineral

BrauKon delivers turnkey brewery systems specially to

water, spirits and innovative alcohol-free drinks. There

craft breweries worldwide. “Our 30 master brewers and

are four bars dedicated to beer that showcase specific

engineers plan, design and build top-quality brewery

countries and themes as well the diversity of alcohol-free

systems that are highly flexible, economically efficient

and low-alcohol beers.

and profitable without compromising on beer quality. The

“As tradition demands, the European Beer Star, which

process of your entire project, from planning to realisation,

has been part of Brau Beviale since it was “born” in 2004,

lies with only one partner – us. BrauKon turnkey breweries

will also be awarded again at the event. In 65 categories,

are tailored to meet your individual requirements. From

five more than in the previous year, breweries from all

brewers for brewers. What drives us most is our pride

over the world can submit their beers for inclusion in one

when your passion and our brewery systems come

of the most important beer competitions worldwide.

together and create something that is one of a kind –

“Last time the competition attracted 2,151 beers, 60

Beer with Character. Meet us in hall 9 booth 203.”

percent of which were from overseas. The competition was initiated by the German Private Breweries Association

Brewery Plastics

(Private Brauereien Bayern), the honorary sponsor of the fair, and the German and European umbrella

Brewery Plastics Limited will be on stand 4-337 and will


be showcasing their expanding range of Transit Layer

"On the first day of the fair, Brau Beviale visitors will

Boards and the new developments of Base Pallets which

once again be lucky enough to be able to vote for their

provide safe secure stacking and save you money. Transit

favourite beer from among the gold medal winners,

Layer Boards, for traditional pallet shipments and stacking

resulting in the Consumers’ Favourite 2018 in gold, silver

kegs in confined spaces. Transit Layer Boards increase the

and bronze.”

capacity of warehouses by storing more containers in the


October 2018

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same space. The range of transit layer boards is currently

on Brewery Rental. With a fleet of over two million

being expanded to include more container size variations.

long-term rental casks and kegs, as well as a fleet of

We are currently developing the range of Base Pallets

ECasks and Craft EKegs that is 200,000 strong, they

which provide additional security and safety in storage

provide all manners of brewery equipment and container

and transport.

maintenance services. Close Brothers will be exhibiting at Brau Beviale 2018 this year, where they will showcase

Charles Faram

their many specialist products and services.

Charles Faram will once again be showing samples from

Core Equipment

all of the major hop producing areas of the world. This will include fresh samples from their new developmental

The latest range of Codi canning equipment is now

varieties, Jester, Olicana, Minstrel, Archer and Godiva.

available across Europe through Core Equipment.

They will also have new samples of the Slovenian flavour

Codi counter pressure canning systems offer craft

hops Dragon, Wolf, Eagle, Fox, Kolibri, Eureka and

breweries technology normally only found in large scale

Cardinal. There will also be a chance to see the new New

production. The Codi filling system achieves significantly

Zealand hop variety Moutere. Paul Corbett and his team

lower dissolved oxygen pickup while maintaining

look forward to welcoming you to their stand and hope

higher carbonation during the canning process, greatly

that you will try the new varieties.

increasing the quality of the end product.

Close Brothers

It provides consistent filling even during tough product conditions such as high temperature and high

When it comes to high quality and cost-effective kegs,

carbonation. PLC controlled filling allows fine tuning and

casks and drinks equipment, the Close Brothers Brewery

ensures consistency between runs. The Cori canning

Rental is one of the most popular names in the industry,

system can be seen at the Core Equipment stand (hall 9,

supporting breweries, cider and drinks producers across

556) at Brau Beviale this year where representatives from

the UK. Close Brothers are a leading merchant banking

both Core and Codi will be available to discuss customer

group that have many divisions, one of which focuses

needs and requirements.

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They ensure, during maximum productivity, that only


perfect products reach the market. Unique camera, X-ray and image processing technologies for a precise

Fermentis is the Lesaffre Business Unit in charge of

empty and full container inspection, trend-setting

development, marketing and sales of innovative and

labelling technology and smart tools for container

qualitative products and services for the beer, wine,

flow optimisation, production data acquisition and

spirits and all other potable alcohol industries worldwide.

performance analysis safeguard product quality and

Our mission is to create and deliver innovative and

line efficiency sustainably. A consistent modular design

dependable ferments and derivatives offering sustainable

principle with a cross-system control unit for the most

technical solutions to the benefit of all stakeholders

varied technologies, procedures and modules generates,

worldwide. Become the obvious choice for brewers,

together with a high component equality, the correct

winemakers and all producers of fermented beverages,

automation solution for every application.

helping them express their inventiveness and creativity. “This year, we are proud to introduce our new E2U™

Murphy and Son

certified range. With E2U active dry yeasts, you can pitch directly or rehydrate; depending on your equipment,

The Murphy & Son team are proud to announce that

habits and feelings. We offer you the opportunity to make

they’ll be returning to Brau Beviale this year. “This year

your life easier, and eventually contribute to sustainability

we’re taking a team with an even stronger international

by saving water and energy. Any process you choose,

focus than ever before; Adam Johnson who’s worked with

we will be happy to ensure you the highest standards of

us in the UK for many years, has moved out to Germany

quality, productivity and security.”

to be our man on the ground in Europe. As a result, we’re able to provide an even higher level of technical support


internationally and look forward to meeting brewers, distributors and other members of the drinks industry

Quality, safety and efficiency: this is what matters when

from across the globe. At the heart of our Brau exposition

filling and packaging drinks, food and pharmaceuticals.

is our philosophy of quality, consistency and support.

The modular solutions from Heuft Systemtechnik put

Learn about our extensive range of products, formulated

these key factors into practice simply and effectively.

and manufactured to improve the quality of your brew.


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Expand your knowledge of the methods that will ensure

environment – such as water and energy consumption

consistency across your production line, every time you

during the brewing and cleaning process – stainless steel


kegs show a significantly lower carbon footprint over their life span than one-way plastic kegs.

Rastal Weyermann At the Brau Beviale 2018, the glass specialist from Höhr Grenzhausen, who will be celebrating its centenary

Weyermann Specialty Malting Company is a German

next year, is presenting a new printing method: Rastal

family-owned enterprise in the heart of the famous

Smartprint. This connects glass and transponder

Bavarian beer town of Bamberg – a UNESCO World

permanently and dishwasher-proof. A smart refinement

Heritage. Founded in 1879 by the visionary J.B. Weyermann,

feature which can be elegantly and flexibly combined

Weyermann is today one of the most renowned malt

with existing brand decorations. Be it at the bar,

manufacturers on every continent -– offering the widest

restaurant, canteen, festival or disco, the fields of

range of malts on earth. The historic site in Bamberg is

application for this intelligent glass are highly flexible.

heritage-protected and the unique red-brick buildings

With further innovations and promotion concepts, which

contain state-of-the-art high tech equipment. Nearly 200

optimally reinforce brand loyalty, Rastal is presenting all-

employees share their passion for malt and work together

round solutions with a high degree of consumer benefit

to serve customers in 135 countries.

and long-lasting advertising effect at the beverage industry’s trade fair.



Our beverage solutions are ideal to use for high quality serving of beer and soft drinks in bars, pubs, restaurants,

To mark its 40-year anniversary, the company has given

and convenience stores. As one of the global leading

customers something to celebrate by launching a

manufacturers and suppliers of cooling and dispense

competition to find the oldest Schaefer KEG. The winner

equipment to the beverage industry, Welbilt strives to

will be presented at the fair and in the jubilee blog. At

deliver the most efficient equipment on the market and

recent trade fairs, Schaefer Container Systems and beer

at the highest quality. We provide our customers with

sommelier world champion Karl Schiffner have proved a

beverage systems and solutions that are innovative and

very successful combination. This is set to continue this

focused on the total cost of ownership.

year with Mr. Schiffner treating visitors to beer specialities

Welbilt will be exhibiting a broad range of Multiplex

from France.

beverage solutions, which will quench your customer’s

“Over these 40 years, we’ve experienced great

thirst. Come and enjoy our exhibition stand where we

successes and, in some cases, have been directly

are showcasing a range of innovative remote cooling

involved in them. Some are our own stories, such as the

systems, ALBI (Advanced Lean Beverage Innovation)

development of the Plus Keg in 1978, which was the first

and our Trupour‘s font range that has unique postmix Tap

keg with a stainless steel liner and a PU coating, right


up to the production of our 25 millionth keg in 2018,” says Guido Klinkhammer, business unit sales director at


Schaefer Container Systems. Ziemann Holvrieka will be focussing on nothing less than


a technological revolution – the brewhouse concept Omnium by Ziemann, which was implemented for the

The EU is at war with plastic and not without reason. But

first time in a new brewhouse in 2018. The medium-

here are a number of simple changes brewers can make

sized Schlossbrauerei Reckendorf in Franconia took

to reduce their use of plastics and contribute to a greener

over this global pioneering role. In addition, visitors to

industry and healthier planet. The single most effective

the new stand 363 in hall 9 can see how the energy

step brewers can take is to switch from single-use plastic

supply of a brewery can be converted to regenerative

kegs to reusable environmentally friendly stainless steel

energy sources and thus become self-sufficient. As a

kegs. Manufactured from high grade AISI 304 / ASIS

renowned supplier of tanks and process technology for

316 austentic stainless steel, Thielmann kegs are 100

the brewing and beverage industry, Ziemann Holvrieka

percent recyclable and offer a lifespan of up to 30 years

will also present itself as a provider of overall solutions

if effectively maintained and serviced. Even when taking

and components from the malt intake to the bright beer

into account other impacts of the brewing industry on the

tank cellar.

October 2018


c l a s s i f i e d

boilers +44 (0)1255 224500

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Manufacturer of brewhouse and general brewery vessels, FVs, DPVs etc. Complete turnkey multi-disciplined projects & project management & design services. Full and partial brewery developments. Skid mounted systems & CIP sets. Consultancy services. Competitive pipework & general installation services available. +44 (0)1283 200400 Contact: Richard Mizuro

conTRACT BREWING For all your engineering needs, consultations, design, fabrication & installation please get in touch with a member of our team today who will be happy to help.

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October 2018

Brewers Journal

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October 2018


date s


e v e nt s


The Brewers Congress brings together the leading and most influential figures of the industry from the UK and overseas.

20/10/18 -21/10/18

Spa Valley Railway Beer & Cider Festival Spa Valley Railway, Kent 08/11/18 - 10/11/18

Northern Monk Refectory, Leeds 28/11/18

Brewers Congress

Ulster Hall, Belfast

Institution of Civil Engineers, London

14/11/18 - 17/11/18 University Social Club

October 2018

Dark City 2018

Belfast Beer Festival

Cambridge Beer Festival


16/11/18 - 17/11/18

04/12/18 - 08/12/18

Pig's Ear Beer & Cider Festival The Round Chapel,, Hackney

Brewers Journal







Photograph shows SSV Brewhouse installation at Salt Brewery.