The Brewers Journal - Canada Edition, Fall 2020

THE

MAGAZINE

FOR

THE

CANADIAN

BREWING

INDUSTRY

BREWERS J O U R N A L

C A N A D A

FALL 2020 | ISSUE 18 ISSN 2398-6948

INDIE ALE HOUSE Staying power in Toronto, Ontario 16 | INTELLECTUAL PROPERTY: KNOW WHERE YOU STAND

26| CLEAN IN PLACE : THE FUNDAMENTALS

47 | SLAKE BREWING: THE ART OF BALANCE

THE NEXT EPISODE Hello, and welcome to the Fall issue of Brewers Journal Canada!

So, here we are. In the blink of an eye, 2020 is drawing to a close. Though, with a cautious optimism, it seems as if there’s a light at the end of the tunnel.

And from speaking to some of Canada’s fine, fine breweries for this issue, it appears that we’re all approaching 2021 with a renewed sense of hope.

What’s also incredibly rewarding is that two of outfits profiled in this edition are brand new breweries, businesses that are already making their mark in the industry.

LEADER

“We are part of a small community here. Many of its inhabitants are also fans of macro beer so it’s our mission to introduce them to a different world through the beers we make,” explains Jeremy Hansen. Hansen, along with co-founder Braden Cronmiller have given Scotland, in the County of Brant, a welcome addition to the area in the form of Flux Brewing.

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“For us, it’s about making something authentic, these styles are a natural fit for this place,” muses Portelance from p47.

“We offer people somewhere to relax, unwind and forget their day-to-day lives.

“Look at some of the older European beer cultures in the Czech Republic and Germa-ny. Beer is there for enjoyment, to relax and socialise over.”

We couldn’t agree more.

Also in this edition, our cover stars no less, is our profile of Indie Ale House. A sign of any great business is how long its team sticks together, and Indie Ale House is one such example of this.

Founded by Jason Fisher in 2012, the brewery has shown that it continues to make award-winning beers regardless of the challenges it faces.

“It’s a slow, gentle approach and, of course, there’s a place for macro but we want to be that place to offer them something with more flavour,” he says. Head to p40 to read more about their journey so far.

“When it comes to beer, I like everything,” laughs head brewer Jeff Broeders. “I enjoy the new, these new combinations that keep us and drinkers excited. But let’s not for- get, you still need to make it drinkable, too. That doesn’t mean you want another one immediately, but you’ll hopefully want it again, be it in a week, month or a year.”

Another new business, and another one that is etching its name into the community after a few short months is Slake Brewing.

Turn to p19 to read more about Fisher and Broeders’ thoughts on beer, business and beyond.

The brainchild of Eric Portelance, Greg Landucci and Nick Bobas, the trio have already ensured that visitors to, and residents of, Prince Edward County have a superb new brewery to enjoy.

Until next time, best of luck in everything that you do.

Tim Sheahan, Editor

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CONTENTS

Comment | Marketing How to invest in text and email marketing to keep your customers connected

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Comment | Legal Brew Branding: Intellectual Property issues

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Interview | Rally Beer Co. How Alan Wood, founder of Rally Beer Co., married his passions of cycling and beer to create a beer that did just that

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Comment | Technology Clean-In-Place: How to maximize quality, consistency, and safety with effective & optimized CIP

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Meet The Brewer | Slake Brewing How the founders of this beautiful brand new brewery located in picturesque Prince Edward County navigated during a pandemic

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Focus | GRĂœVI Meet Ontario’s newest non alcoholic craft brew

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Focus | Hops 2020 Crop Report

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Homebrewing | Brew 4.0 Inspired by homebrewers brimming with passion

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Comment | Diversity

Welcoming diverse folks to come sit at the craft beer family table.

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19

Meet The Brewer | Indie Ale House

Jason Fisher and his team have been dealt a tough hand, but like any great business, they’re pressing on with the strength in conviction they’ve had since day one

CONTACTS Tim Sheahan Editor tim@brewersjournal.ca +44 (0)1442 780 592 Jakub Mulik Staff photographer Johnny Leung Canada Partnerships johnny@brewersjournal.ca Paddy Finnegan Brew 4.0 paddy@brewersjournal.ca Richard Piotrowski Publisher Richard@brewersjournal.ca Magdalena Lesiuk Graphic Design GraphMad@gmail.com CFJ Media 2275 Upper Middle Rd E #101, Oakville, ON L6H 0C3

29 Country Focus | Africa

Kieran Aylward takes us on a journey through Kenya, Tanzania and Zambia to discover a world of innovation, invention, and ingredients

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Meet The Brewer | Flux Brewing Braden Cronmiller and Jeremy Hansen have a mutual love of great beer, and after countless requests they knew it was time to take it professional. brewersjournal.ca

SUBSCRIPTIONS The Brewers Journal Canada is a quarterly magazine mailed every Spring, Summer, Autumn and Winter.

Subscriptions can be purchased for four or eight issues.

Prices for single issue subscriptions or back issues can be obtained by emailing: johnny@brewersjournal.ca

CANADA One year: $39 INTERNATIONAL One year: $49 The content of The Brewers Journal Canada is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal Canada is printed at Print Buy, 15 - 1253 Silvan Forest Drive, Burlington On, L7M 0B715

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal Canada ISSN 2398-6948 is part of Reby Media, 42 Crouchfield, Hemel Hempstead, Herts HP1 1PA. It is published quarterly in Canada by CFJ Media, 2275 Upper Middle Rd E #101, Oakville, ON L6H 0C3, Canada. Subscription records are maintained at CFJ Media, 2275 Upper Middle Rd E #101, Oakville, ON L6H 0C3, Canada. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.

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NEWS

O

WATERLOO BREWING PARTNERS WITH THE SHERWAY GROUP TO EXPAND WAREHOUSE IN ONTARIO

ntario’s largest Canadian-owned brewery, Waterloo Brewing Ltd, announced that it will be partnering with the Sherway Group who will operate a 150,000 square foot warehouse facility in Ayr, Ontario which will act as both a storage and warehouse service on behalf of the Company. The Sherway Group has grown to be one of Ontario’s providers of supply chain services in the beer and alcoholic beverage industry for over 40 years.

Group will allow us to manage our anticipated growth over the coming years. We are equally excited that these decisions will result in the local hiring of more great people into the Waterloo Brewing family as well as at the new Sherway warehouse facility.”

“Waterloo Brewing is an exciting company on a great trajectory. We envision a strategic partnership commencing to facilitate the growth of Waterloo Brewing,” said Paul Rockett, CEO, Sherway Group. “Our stateof-the-art facilities, advanced technologies,

and passionate team position Sherway to provide Waterloo Brewing a critical component in their fulfillment stream. We know we can scale their business competitively.”

The installation has been upgraded to a capacity of 750,000 hectoliters per year to deliver a total can production capacity of 1.2 million hectoliters per year. Once the expansion is completed, the overall plant capacity will increase to 1.4 million hectolitres per year, making it one of the largest beer and alcoholic beverage production facilities in Canada.

“Our business is experiencing double-digit growth on both our owned brands and our co-manufacturing business,” said George Croft, President, and CEO, Waterloo Brewing.

“This partnership with the Sherway Group provides us with a top-tier solution that delivers the quality and integrity our products demand with the flexibility to readily adjust to the rapidly growing needs of our business. We are thrilled that this latest plant expansion and the strategic decision to partner with the Sherway

NBWA REPORTS A RETURN PURCHASING

T

he Beer Purchasers’ Index (BPI) for October 2020 shows signs of the beer industry’s buying habits returning to normal, according to the National Beer Wholesalers Association (NBWA).

The Total Beer Purchasers’ Index for October 2020 rose by six points from 70 in October 2019 to 76. However, not all news is good news. The “at-risk inventory” index for

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total beer (inventory at risk of going out-ofcode in the next 30 days) continues to record an all-time low with readings currently sitting at 21 for October 2020 compared to 46 in October 2019.

“While still significantly higher, the gap between October 2020 and October 2019 is much smaller than we have seen since May,” said NBWA Chief Economist Lester Jones. “Beer distributors contin-

ue to take an aggressive stance in their ordering to minimize out-of-stocks and restock inventories.”

Some trends that have been discovered and reported are as follows: u The index for imports sits at 68 allowing it to apply for expansion territory in September 2020 and is also higher than last year’s reading of 64.

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lobal Canadian cannabis company, Aphria Inc., is purchasing SweetWater Brewing Co. for $300 million. Aphria is looking to use SweetWater’s name to build awareness in the U.S. for Aphria’s cannabis brands.

“Our strong balance sheet and access to capital have enabled us to enter the U.S. through this strategic and accretive acquisition,” said Irwin D. Simon, Aphria’s Chairman and Chief Executive Officer. “We will establish and grow our U.S. presence through SweetWater’s robust, profitable platform of craft brewing innovation, manufacturing, marketing and distribution expertise. At the same time, we will build brand awareness for our adult-use cannabis brands, Broken Coast, Good Supply, Riff and Solei, through our participation in the growing $29 billion craft brew market in the U.S. ahead of potential future state or federal cannabis legalization.”

“We look forward to building upon the strengths of each of our respective and complementary brands, diversifying our product offering, broadening our consumer reach, and enhancing loyalty with consumers,” states Simon.

NEWS

SWEETWATER BREWING SOLD TO CANADIAN CANNABIS COMPANY

Founded in 1997, SweetWater has built a top tier brand in terms of name recognition and consistency in craft beer, always staying true to its affinity for weed culture. SweetWater’s various 420 strains of craft brews use terpenes and natural hemp flavors that, when combined with select hops, emulate the flavors and aromas of popular cannabis strains. Other initiatives include being known for their own jam band festival hosted each year, Sweetwater 420 Fest and 420 Extra Pale Ale and IPA are also served on all Delta flights nationwide.

build a successful future based on the strengths we both bring to this combination,” said Bensch. “We will leverage our growing beverage offering and build an even stronger, more diversified company with a continued focus on authentic and distinctive brands using some of the freshest, most flavorful ingredients to create innovative and high quality beverages including beers, seltzers, spirits and non-alcoholic beverages that our loyal and growing consumer base has come to expect from SweetWater.”

“We are excited by the opportunity to join a leading global cannabis company and

The deal is expected to close before the end of December 2020.

TO NORMALCY FOR BEER IN OCTOBER u The craft index for October is almost on par with last year, reading at 51 where October 2019 saw a reading of 55. u Domestic beer segments continue to see dominatingly high-numbers leading with premium lights and premium regulars not only in October but stemming from a 7-month streak. Premium lights at 67 remain significantly elevated compared to the 44 from October 2019. The premium regular segment posted a 53 reading in October 2020 relative to 29 in October 2019.

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I’M TIRED YOU’RE TIRED WE’RE TIRED SEVERAL MONTHS INTO A PANDEMIC AND WE’RE ALL EXHAUSTED. WE’VE FINISHED WATCHING ALL OF NETFLIX, AND HAVE BAKED ALL THE BANANA BREAD WE CAN HANDLE. WE’VE ALSO SPENT MORE TIME IN LOCK DOWN THAN BROCK TURNER SPENT IN JAIL, BUT THAT’S A STORY FOR ANOTHER TIME.

A

s we try to navigate a pandemic for the first time since 1918, and struggle to keep our collective heads above the angry waters, we watch as human rights are threatened. We watch bars, restaurants and breweries we thought would never close suddenly shutter their windows never to return. We watch as cities literally burn to the ground. We watch as politicians spout hate.

Or don’t spout anything at all. And we watch as BIPOC lives are snuffed out. Over and over and over again.

Over in the world of beer, the haters come out of the woodwork, shouting us down, telling us it doesn’t matter the colour or race of the brewer, they just want a tasty beer. Next, they wonder loudly, will it be politically incorrect to call a beer brown?

How badly will calling a beer “Dark” affect those “poor marginalised” individuals?

I wish I could say that I made those last two lines up. I didn’t. They’re lines that have been hurled my way. Thrown by people who want beer to “stay the way it was”. Which, if we’re

by Ren Navarro

Founder of Beer.Diversity

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going that way, beer returns to women and POC. Why? Well, Mesopotamia, of course.

The ancient land that gave us beer. When it was a woman’s job to produce it. Sorry, them’s the rules. The wish is granted and the monkey’s paw closes a finger.

When did it become a terrible thing to want to include and welcome more diverse folks to sit at the craft beer family table? Why is it now, during a time where kindness should be the norm, that the Trolls are firing up their computers faster than ever before?

And while I’m all about asking questions, why, tell me WHY, has the push for said diversity been left to the BIPOC folks in your life? Right, this stuff is overwhelming and tricky, and what if you say the wrong thing?

What then?

What. Then.

You learn, like the rest of us.

Yes, you posted the black square in June.

A month that feels like it was years ago already. You were silent, though you still don’t know why you did it, but hey, it’s gotta mean something. Have you said or done anything since? Have you helped highlight the atrocities our Indigenous Peoples are currently, nay, STILL going through? Have you talked about how Black lives STILL matter? Or was that just important in June and maybe a bit into July? Have you asked why your favourite brewery stopped talking about George Flyod and returned to talking about case sales? Or did you jump on that sale instead?

It’s hard, but that’s life. Life is hard.

And yes, I know, it’s “just” beer. But the old troll guards don’t believe that it should be for everyone. It’s a select few

who get to enter the hall of greatness.

The rest of us are left to wait outside, hoping someone takes pity and sneaks us a quick taste. Or leaves a can at the door for us to all clamour over.

These are exhausting times we live in.

And there’s no letting up, sadly.

There is no new normal.

There’s nothing normal about what has been and is happening.

But we can do something about it. We can support one another, ask questions, and learn.

All while making more room at the craft beer table.

No one has to leave, just shimmy down a little bit.

And let the beer flow as freely as the conversations.

Your BIPOC friends, for the most part, haven’t lived through such extreme times - televised murders during a pandemic? It’s a new one for me, pal - and we’re all trying to navigate the rough seas of technology, where people come at us demanding we be their Black, Indigenous, Person of Colour Google. And if we don’t respond quickly enough, the demands come faster and harder. As if we’re holding our knowledge back like golden nuggets.

We’re all as tired as you if not more so.

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INVEST IN TEXT AND EMAIL MARKETING TO KEEP YOUR CUSTOMERS CONNECTED WITH IN-PERSON SHOPPING DECLINING DURING THE PANCESSION, UPDATING BOTH YOUR THINKING ABOUT YOUR BRAND AND YOUR TACTICS TO BUILD YOUR BRAND COMMUNITY ARE ESSENTIAL IF YOU’RE GOING TO SURVIVE THIS CRISIS, AND THRIVE IN ITS AFTERMATH.

by Wayne S. Roberts President Blade Creative Branding Inc. Toronto, Canada

F

irst, get your head around some emerging realities that are going to endure, post-pandemic.

Like every other retail sector, Canada’s craft breweries will continue to face stiff economic headwinds as licensees are shuttered and trips to your brewery›s front of house retail space will be subject to on-going COVID-19 safety protocols.

That being said, enlightened people, like your customers, will continue to focus their energy and dollars on enjoying fresh tasty beer, ciders and RTD’s.

In light of these evolving realities, growing your business will require you to expand your brand story, beyond just products and price … and beyond the doors of your location(s). Once that expanded story is mapped out, you’ll be able to reach your

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existing customers - and new ones - using media channels they prefer to access at a time and place of their choosing.

To that end, email marketing and text messaging are powerful tools that will help maintain the attention (and loyalty) of your customers. Particularly when you share more about your brewery, your beers, your people and your customer’s experiences, making it easier for them to become even more vocal advocates for your brewery.

When used wisely, legally and with the explicit intent of engaging your customers (not just hyping them every chance you get), targeted marketing, via email and text, is immediate, quickly updatable, measurable and profitable.

GROW LOYALTY BY PLAYING CLEAN Before you dive in to sending out texts and emails, be mindful of some best practice realities: u Avoid promoting, or to be seen to promote, to minors under the age of 18 (in Quebec and Alberta) and under 19, in the rest of Canada. u Feature testimonials and endorsements from customers - but filter those through a common-sense perspective where the endorsement is not an evocation to drink. u Also, avoid overly hyperbolic or gushy testimonials that, by their very nature, tend to lack credibility. u Enlist influencers and/or customers to tell your story on social but again, err on the side of credibility, not hype.

All that being said, text messages are a great tool, as they have a whopping 90% open rate, compared to only 25% for emails. But first things first: ENSURE CUSTOMER CONSENT You need your customers’ permission before contacting them with texts or emails for marketing purposes.

ALWAYS PROVIDE A CLEAR OPT-OUT Rules are rules meaning you are obliged to provide a clear opt-out option, among other CASL considerations, for customers receiving text or email marketing material.

Now, get creative. Developing an awesome text and email marketing campaign doesn’t mean blasting messages out to everyone you know. Instead, here are some essential tips to creating a sustainable campaign that will engage customers and increase opportunities to generate user comments, leads and even sales.

THE CONTENT STRATEGY One major mistake DIY content marketers make is to focus on product and promotions. This gets tired fast and causes your audience to ignore your constant pitching or unsubscribe.

Instead, develop a strategy that gives added value to your customers. For example, you may be a music fan so uses texts and emails to let customers know about in-store events such as live (COVID-safe) jam sessions and album release parties.

Spread the word about special in-store discounts to celebrate a favourite musician’s birthday, etc. Ask your customers what their top ten beer drinking songs or albums are. A creative brand strategy can yield many unique ways to get content to customers, and customers to visit your brewery, your website or your retail channel with your brand in mind.

THE EDITORIAL CALENDAR Once you’ve nailed down a strategy to guide your outgoing marketing content, set up a schedule. Ideally, set this up about a month or two in advance. Gather content for your email newsletter, from recipes to personnel, from local news to product profiles and plug those into your calendar as “beats” or “departments” - like a magazine or newspaper has sections. Same goes with your text messages. Have a plan and schedule so you aren’t scrambling.

BREWERS JOURNAL CANADA

TECHNOLOGY

PROMOTE EVENTS, LEARNING, AND FUN

With your editorial calendar set, use technology to turbocharge it. No more freaking out forgetting to deploy your content.

Use a tool such as Hubspot to automate your marketing calendar, or Hootsuite for social media. These are just two of the many powerful tools available to help organize your content calendar and effectively execute it.

You might think your primary job is to sell product. And while that is technically true, if you want your business to flourish, do more. Use texts and emails to show customers your brewery is a hub where great things happen, such as:

Don’t “set it and forget it.” Measure your text and email marketing efforts by asking: Is your content being opened? Is it leading to your website? Are your web visitors going to your location page or to your retail store/ licensee locator page? Use these tools to measure and optimize your campaigns and constantly tweak them for best results.

DESTINATION MESSAGING Remember, the text messages and emails you send out have a goal - to get customers onto your website, into your store or off to proven retail or licensee locations to buy or drink your beer. Delivering engaging content builds your brand and entices customers to check you out. And good content gets people hooked, so plant the seed.

GIFT YOUR NEWSLETTER SUBSCRIPTION Make it easy for customers to sign up for your emails. Offer free swag (branded gear) in exchange for signing up. Or partner with a licensee to offer product discounts and rotate that opportunity with a variety of partners throughout the year.

PREFERRED SEGMENTATION LISTS (DIFFERENT BENEFITS, FEATURES)

Don’t just dump you customers’ emails and phone numbers into a spreadsheet and forget about them. Since you’re tracking these messages (right?), you can segment your customers as follows: u u u u u u

Geography Purchasing interests Purchasing patterns Age Gender And much more

Segmentation allows you to strategically target customers and tailor your offers with discounts, new product releases and more. Figure out what your customers want...and then give it to them. Crazy concept, right?

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u Video Conferencing Webinars on cooking with your beer u Employee Profiles to add that human touch u “Local Hero” profiles from someone in your neighbourhood or town who’s making a positive contribution your brewery supports. u Customer Appreciation events or contests to create more user-generated content There are numerous ways to get people into your store or on your website without expressly selling to them. Put these events in your calendar and get creative in creating memorable experiences that offer real value.

DEADLINED EVENTS Use your text and email missives to create a sense of urgency in your customers. Let them know about important events such as limited-time only discounts on new products, new product introductions or an event happening in-store. Use your editorial calendar to create and automate content to promote these special events.

ENCOURAGE COMMENTS AND SHARES TO SOCIAL Unless you’ve been living under a rock, you know leveraging social media is key to business success. Plan an active social media presence and engage your customers wherever they are. Encourage them to comment on, like and share your posts. Have a sense of humour and give your customers a laugh with memes and viral videos to push your brand.

STAFF PROFILES HUMANIZE THE STORE Remember, the people working in your stores aren’t robots. Profile them in your newsletter or include a link in your weekly text message to a story about one of your brewery’s champion employees. Remind your customers that people working at your brewery are interesting, engaged and happy to help.

PRODUCT OR BRAND PROFILES Just like your staff members, use text or email messages to profile an innovative product. Share details about new or improved brews, or profile your ingredients, suppliers or even processes in your newsletter to expand your brand narrative..

INDUSTRY, MARKET AND THOUGHT LEADERSHIP Your marketing texts and email newsletters are about starting conversations. Get your customers thinking about the beer they love with curated content that falls within your brand narrative and area of competence.

Share links with customers about notable people and their thoughts on the industry; or enlist cultural influencers to provide their take on the awesomeness of your products.

MEDIA PROFILE In case you’ve forgotten, being a brewer is not an “ordinary” job. It is a unique one in an evolving industry. Keep your brand on the media’s radar by targeting journalists who cover the industry. Just be careful - if you start blasting journalists in an effort to get news coverage, they’ll ignore you. Send them useful, relevant and authoritative content and present yourself as a reputable, media-friendly source.

DO NOT OVER SEND!!!

So, you’ve got a content strategy, an editorial calendar and great content to send via text and email. Great! Just remember not to overwhelm your customers with text and emails.

Not only will they resent you, they’ll delete you. Respect their time and test how often you should be in touch. To start, send your email newsletter once a month, and a text message every two weeks or so. What’s your open rate?

Are your messages converting to website and store visits? Use your software to measure and then adjust your campaigns accordingly.

Make your customers’ sweet spots your own!

THE DECISION: IS THIS YOUR JOB? Now, make a decision. Do you have time as a retailer to be your own content marketing expert. Can you handle both workloads? If so, more power to you. If not, farm out your text and email marketing work to the experts. And get back to making great beer.

GET CREATIVE AND PLAY SMART TO WIN! By clarifying and expanding your brand’s story and areas of differentiation, being strategic and organized, you’ll engage customers with a quality offering of fascinating and relatable brand content. And you’ll grow your business by growing the community of readers who will be happy to receive your updates.

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INTELLECTUAL PROPERTY BREW BRANDING: INTELLECTUAL PROPERTY ISSUES WITH AN INCREASINGLY CROWDED MARKET, ONE MAJOR BUSINESS CONSIDERATION IS BRANDING. HERE SARAH O’GRADY, PARTNER AT TORONTO-BASED CPST, OUTLINES ESSENTIAL INTELLECTUAL PROPERTY ISSUES THAT CRAFT BREWERIES SHOULD CONSIDER.

C

anadians love beer, right?

Beer fans have surely raised a glass to the surge of craft breweries that have opened, in recent years, in neighbourhoods across Canada. According to the Canadian Craft Brewers Association, approximately 1,000 craft breweries and brewpubs have opened in the past decade, 79% of which launched since 2015.

As the beer market becomes more crowded, one of the most important business considerations, aside from brewing a delicious product, is branding. We have therefore compiled a list of the top nine intellectual property issues that craft breweries should consider.

ADOPT BRANDING THAT IS UNIQUE AND DISTINCTIVE In the competitive Canadian beer market, it is critical for brewers to adopt strong and enforceable trademarks. To that end, brewers should endeavour to adopt trademarks that are unique and distinctive. While the strength of a given trademark is context-specific, the following guidelines will typically apply: u Trademarks that consist of a “coined”, or made-up word, tend to be stronger than trademarks that consist of common words or acronyms; u Trademarks that describe or suggest an association with the goods (e.g. beer, bier, brew, suds, etc.) or the character or quality of the goods (e.g. blonde, copper, cold, wheat, cheers, etc.) tend to be weaker; u If similar or identical trademarks are used by more than one brewer, the marks will be weakened and, in some cases, may become unenforceable.

These strategies may seem counter-intuitive in certain respects. Some brewers gravitate

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to trademarks that have a connection with their product, so that consumers might naturally associate the mark with the goods.

Others want to adopt marks which seem familiar or have some notable cultural relevance. However, consider the following: if your trademark closely resembles that of another brewer, consumers may be confused and inadvertently purchase the competitor’s product. Similarly, if your house trademark is used by numerous businesses in different sectors, that will make it harder for your brewery to achieve favourable placement on Internet search results.

Most importantly, the ultimate purpose of branding is to enable consumers to identify the source of goods and services (i.e. which brewery brewed a particular beer). If a trademark is so weak that it is not legally protectable, then the owner cannot stop competitors from using it. In that case, the trademark arguably proffers no benefit whatsoever.

CONDUCT TRADEMARK SEARCHES One mistake that many new businesses make is investing significant time and resources into their branding without clearing the key marks for use and/or registration. Imagine investing the money to create a logo, build mock-ups of product labels, purchase store signage, print menus, coasters and t-shirts, only to receive a cease and desist letter alleging that your branding infringes a third party’s trademarks rights. To the extent possible, it is advisable to clear any potential trademarks before investing in them and before commencing use.

As a first step, conduct some basic Internet searches to ensure you do not locate a similar business using a similar mark.

Next, consider retaining a trademark agent or lawyer to conduct more comprehensive searches which can cover existing trademark applications and registrations as well as business name registrations and domain names, among other things.

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A few additional practice points related to searches are as follows: u Searches should cover any key jurisdictions in which your brewery may wish to expand in the future; u Searches should cover all goods and services which your brewery may potentially offer going forward (e.g. promotional items such as t-shirts and hats, non-beer beverages, food items, delivery services, etc.); u In Canada, your brewery’s ability to use and register a mark may be challenged if a third party has prior use of a confusingly similar mark, even if such party does not hold a trademark registration; and u Third-party rights in a similar mark for non-beer items could bar your brewery’s use and/or registration in connection with beer.

DETERMINE WHETHER APPROPRIATE DOMAIN NAMES AND SOCIAL MEDIA HANDLES ARE AVAILABLE While the trademark searches may be focussed on Canada, the domain name and social media space (which lacks such territoriality) may be more crowded.

As part of the trademark selection process, it is therefore advisable to ensure that appropriate website domains and social media handles are available. In some cases, brewers may want to defensively register several key domain names to prevent third party use.

For example, while your brewery’s primary website may be YOURMARK.CA or YOUR MARK.COM, it could be problematic of a third party registered YOURMARK.BEER.

While a registration is not required to secure trademark rights in Canada, it does confer benefits over use-based “common law” trademark rights. For example, a trademark registration gives exclusive rights throughout Canada and the subject mark is presumed to be distinctive.

PRIORITIZE FILINGS FOR KEY TRADEMARKS In an ideal world, new breweries would file applications for their complete suite of trademarks prior to launching. In reality, resources are scarce at the start-up phase and must be prioritized. As such, breweries should first secure registrations for their key marks such as the brewery name and any house marks or logos that will appear on all products. Down the road, breweries can consider filing applications for a broader range of marks, including branding for any individual products.

MONITOR AND ENFORCE TRADEMARKS In order to maintain strong trademark rights, a business must continually use its marks and take action against unauthorized use of its marks (or confusingly similar marks) by others. As such, breweries should monitor the market and seek advice if they suspect a competitor’s actions may be infringing their trademark rights. Third party watch services can be retained to survey new trademark applications and report if a mark containing certain key terms is filed.

OBTAIN A WRITTEN ASSIGNMENT OF COPYRIGHT FOR WORKS CREATED BY NON-EMPLOYEES Copyright will subsist in logos, label designs, menu art and other creative works, provided they are original. If such works are created by independent contractors, ven-

dors, friends or other non- employees, then the creator of the work will typically be the owner of copyright, absent an agreement to the contrary. As such, brewers should ensure that they obtain a written assignment of copyright from any such non-employees.

PROTECT YOUR SECRET RECIPE (AND OTHER TRADE SECRETS) Confidential information used in a business to gain an advantage over competitors may be a “trade secret”. For example, a secret recipe or brewing technique could constitute a trade secret. There is no government registration that can be secured to establish trade secret rights. Rather, a trade secret is maintained by ensuring that the information remains confidential. Businesses should consider appropriate steps to maintain confidentiality, such as: (i) limiting the number of employees with access to the information; (ii) ensuring secure storage of the information; and (iii) obtaining written non-disclosure agreements from those with access to the information.

PROTECT IP FOR FUTURE COMMERCIALIZATION OPPORTUNITIES Many of the above points have touched on the primary reason to focus on your brewery’s intellectual property, namely, to protect the goodwill in your business and ensure that third parties cannot profit from it. However, another consideration is the longer-term business opportunities that may arise. In the event of a promotional collaboration, licensing arrangement, or sale or merger, it is valuable to show that your brewery’s IP assets are protected and enforceable.

For assistance with your brew branding needs, feel free to reach out to any member of the CPST IP Team. https://cpstip.com/

FILE APPLICATIONS FOR KEY TRADEMARKS AS EARLY AS POSSIBLE Canadian trademark applications can be filed prior to commencing use of the mark.

As such, it is best to file trademark applications for key marks as early as possible. Filing provides public notice of your brewery’s claim to the mark and can help mitigate the risk of a third party filing for a similar mark that you have already cleared.

As the beer market become more crowded in Canada, so does the trademark register for registrations covering beer. As shown in the below chart, the number of Canadian trademark applications covering “beer” has grown from steadily over the past few years.

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New Canadian Trademark Applications Covering Beer

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IN IT FOR THE LONG HAUL IF YOU LOOKED UP THE WORD RESILIENT IN THE DICTIONARY, YOU’D LIKELY BE GREETED WITH A PHOTO OF INDIE ALE HOUSE. LET DOWN

BY THE COLLAPSE OF THEIR BREWHOUSE MANUFACTURER AND HIT BY THE ONSET OF A GLOBAL PANDEMIC, JASON FISHER AND HIS TEAM HAVE BEEN DEALT A TOUGH HAND. BUT LIKE ANY GREAT BUSINESS, THEY’RE PRESSING ON WITH THE STRENGTH IN CONVICTION THEY’VE HAD SINCE DAY ONE. AND FANS OF GREAT BEER ARE ALL THE MORE FORTUNATE AS A RESULT.

“

We’ve built up enough character over the years,” says Jason Fisher, founder of Toronto’s Indie Ale House. “But I’m now ready to cash some of it in.”

Starting out in October 2012 Indie Ale House, located on Toronto’s Dundas

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Street West, was founded with the aim to bring new and exciting flavourful beers to the community.

“We like to experiment, be adventurous, and break old traditional brewing rules,” they said at the time. And in the eight years that have followed, they’ve done just that.

MEET THE BREWER

INDIE ALE HOUSE

Part of Toronto’s The Junction, Time Out described the area as Toronto’s coolest neighbourhood little more than a year ago.

They declared…

“Lush, tree-lined streets and century brick homes make up the historic district of The Junction – a hip neighborhood that gets its name for once being the heart of the Canadian Pacific Railway.”

Jason Fisher, the founder of Indie Ale House, knows much has changed since late 2012. In the neighbourhood, the business and all that surround it.

But few have been on as much of a rollercoaster as Fisher and his Ontarian business.

Back at the end of 2018, Fisher received the unwelcome news that the new 30bbl brewery he was eagerly awaiting would never arrive. Despite close to an outlay of nearly $800k, the collapse of equipment manufacturer DME meant that this new kit would never materialise.

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“We had built a production facility but then overnight, DME pulled the carpet out,” he recalls. “ We lost a year of business, a year of revenue and spent 2019/20 scrambling to make something work. Then, following all of that, the pandemic hit.”

I enjoy new combinations that keep drinkers excited. But let’s not forget, you still need to make it drinkable, too,” Jeff Broeders, Indie Ale House.

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Dealing with the ever-changing restrictions that are impacting breweries like his across the globe, Fisher is resolute on certain aspects of business.

Ardennes Table Saison. And that’s before we’ve even touched upon the wealth of accolades it scooped at the Canadian Beer Awards.

“Regardless of what happens, it will never interfere with us making beer,” he explains.

“We will never compromise, never change and will never, ever make corn syrup lager.

Even if we could!”

These celebrated beers are the creations of Broeders and Fisher. Formerly an instructor at Niagara’s Brewmaster and Brewery Operations Management course, Fisher would entrust Broeders - employee number one - from the off.

It’s that ethos, a constant commitment to quality and creativity had led Fisher, along with his team from the brewery’s formation.

And since day one Indie Ale House has been driven forward by its founder and first team members that include head brewer Jeff Broeders.

Between them, and the wider team they’ve built, Indie Ale House has become an award-winning machine, recognised on an annual basis for its beers that span the style spectrum.

In 2019 alone, the brewery picked up Gold at the World Beer Awards for Rabbit of Caerbannog White IPA, Silver for Glory and Consequences Belgian Dubbel 2019, Silver for Barley Wine and Bronze for The

Back in 2012 the head brewer was, himself, a graduate of Niagara College. Upon meeting, he and Fisher hit it off. Wanting a move to Toronto and with Fisher needing a brewer, the stage was set.

“I was very green to it all back then, but I was willing to learn,” recalls Broeders. “ Jason had recipes under his belt but it was really rewarding to develop them. I’ll never forget the help from great local brewers like Iain (McOustra) at Amsterdam Brewery and Erica (McOustra) at Steam Whistle in those early days.”

And Broeders and Fisher have never looked back, approaching each beer they create with a sense of invention, excitement and innovation.

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Regardless of what happens, it will never interfere with us making beer,�

Jason Fisher, Indie Ale House.

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Rabbit of Caerbannog White IPA, which triumphed at both the World Beer Awards and Canadian Beer Awards in 2019, is brewed with Belgian Yeast, Hallertau Blanc, Mosaic and Ella hops.

Elsewhere, another award-winning number is Spadina Monkey Cherry Edition, a sour ale aged in a Foedre with over 200 kg of sweet cherries and fermented with a mix of house strain yeast and Brett.

And a recent favourite of Broeders is collaboration beer 777, a smoked coconut rye pale ale with raspberries.

“I like everything,” he laughs. “I enjoy the new, these new combinations that keep us and drinkers excited. But let’s not forget, you still need to make it drinkable, too. That doesn’t mean you want another one immediately, but you’ll hopefully want it again, be it in a week, month or a year.”

And it’s that drinkability that has informed the creation of another esteemed beer from Indie Ale House - Bionda.

Bionda is the flagship beer at Birroteca, the in-house brewery at Eataly Toronto, the Italian marketplace which opened in the city at the end of 2019.

Birroteca is also another Indie Ale House operation, a project born out of Fisher’s commitment and persistence to be involved in Eataly Toronto.

“I reached out to Oscar (owner) and Nicola (CEO) Farinetti every four to six months, increasing my check-ins until I got a meeting.

I went to events that Nicola attended, and kept telling him Toronto would be an amazing location, and Indie Alehouse would be a good partner,” he recalls. “Once we started meeting, it took another 18 months to get the partnership finalized. It took a lot of work, and it’s the best thing I have ever done.”

In the early stage of talks with Eataly, Nicola would tell Fisher that his favourite beer to drink in Italy was a beer from Birrificio Italiano called Tipopils. At the time Indie Ale House had never made a pilsner or lager, so they secretly set about brewing a bunch of test batches until they got something we were very happy with.

“We actually surprised the Eataly team during one meeting with the beer, which was very well-received. It was never a must-have part of the deal, but it made a lot of sense considering how popular the style is in Italy, and how well it pairs with pizza and many Italian foods,” he explains.

The 5.0% Italian Pilsner has been a hit with patrons of Birroteca since opening, but Fisher and the team had to work hard, very hard, to get to that point.

At the end of 2018, Fisher was informed that the supplier of its new 30BBL expansion brewery from NSI, via parent company DME was not going to be arriving imminently as planned. The kit was set to be the centrepiece of its new Birroteca output at Eataly.

The collapse of DME not only meant the kit would never arrive, but it would leave Indie Ale House significantly out of pocket, too.

“We are hurt and still in shock from the bad news, but many others likely have it much, much worse. Some new and small breweries will lose their business and homes because of this, communities will lose their local brewery and people will be left without jobs,” Fisher said at the time.

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Two years on, the brewery’s founder is proud of how his team overcame such a major setback. The DME kit would become an older setup from Kaspar Schulz, but the outfit didn’t divert from their focus on creating great beer.

“I’m reasonably good at dealing with what I can do next, what I can change. But there are times where things are taken out of your hands,” he reminisces. “But we got there, eventually.”

Like Broeders, Fisher is enthused by innovation and refusing to stand still.

“Ontario is a weird bubble for craft beer. For a long time, it was many years behind what was happening in the US,” he says. “We were the 4th or 5th brewpub in Toronto and 45th brewery in Ontario, now there’s some 300 breweries out there.”

But to Fisher, the need for education remains paramount.

“If you’re in a market that needs something brand new each and every month, then there’s no doubt you’re making diverse styles well,” he says. “A consumer desire to support local supersedes good judgement.

“Trend-chasing breweries might make more money than us, they may even last longer than us. But that’s just not our plan.”

That plan is to make great beer, in a wealth of styles, that drinkers of all kinds can enjoy.

Regardless of how challenging things can be.

“It’s been a rollercoaster,” says Broeders.

“But we’ll ride it out, stay positive and make as much beer as we can.”

“But I am looking forward to a normal day when all of this is over, adds Fisher. “If such a thing exists.”

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IN INTERVIEW

RALLY BEER COMPANY ON THE RIGHT PATH

RALLY GOLDEN ALE IS NO REGULAR BEER. HERE ALAN WOOD, THE FOUNDER OF RALLY BEER COMPANY TELLS ROD CHARLES HOW HE MARRIED HIS PASSIONS OF CYCLING AND BEER TO CREATE A BEER THAT DID JUST THAT.

R

ally Beer Company CEO and founder Alan Wood is a man who loves cycling and the taste of a crisp cold beer – even better if the beer comes with a healthy boost.

The problem Wood had was how to mix those things without compromising on quality. The answer was to add electrolytes and create Rally Golden Ale.

We met with Wood to talk about the concept behind Rally Golden Ale, his love of cycling and what the future holds for Rally Beer Company.

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Brewers Journal: Let’s start with what I think is the obvious question. How in the world did you arrive at this concept of adding electrolytes to beer?

Alan Wood: Yes, well I was actually doing a bike packing trip last year called the Butter Tart 700.

It’s a 760-kilometer off road bike tour around Ontario. You’re going into little general stores and you’re fueling up on butter tarts.

But an event like this means you are experiencing really long days on the saddle so it gives you a lot of time to think. I was dreaming of getting back into the craft beer space after leaving the industry ten years ago (as an apprentice to the master brewer at Trafalgar Ales and in events at Cameron’s Brewing in Oakville).

I was putting electrolyte in my water bottles constantly and trying new types of energy bars with different unique ingredients. Algae-based energy bars, all kinds of plant-based and protein bars and just really interesting products in general. So I was always consuming electrolytes and learning about these unique ingredients as I was riding.

I give you credit. I would be too tired to think about anything during a long ride like that except getting to the end of my trip.

Yes, it was tiring! But toward the end of the day I would just find a little pub to go in and have a beer just to kind of celebrate the ride and the day and just have that moment of reward and reflection. For me, personally, you know it is great to have a beer after a big bike ride.

No argument here. For me personally it’s great to have a beer after anything.

So, that’s where I put two and two together that I could marry electrolytes with beer and that was the idea behind Rally Golden Ale. You know the second day I was rolling through a small town in Ontario where my best friend was living. He owned a restaurant and I started kicking the idea around with him.

He’s now my co-founder along with my other friend Mike Mavian, our Creative Director who’s helping with the branding and design. And so we started kind of really collaborating and working on this idea and bringing all this to life. And that was kind of when mentally I went all in on this project.

Tell us more about your partners.

Spencer Sgro, when I kind of first introduced the project to you know on the butter tart last year, is now one of the co-founders. I already mentioned Michael Mavian our creative director. He’s been with us since day one. He’s the one that makes us look sharp!

BREWERS JOURNAL CANADA

Was it always your goal to own a brewery?

Yes, I would say if I had to pinpoint myself as having a singular dream the idea of owning a brewery was always omnipresent. I was really keen on craft beer and watching the brewers who were out there doing innovative things. It’s definitely been an idea that I’ve always nurtured.

So, now when my wife says to me I drink too much beer, I can drink your beer and say actually it’s good for me!

Have you found that your fans are inspired to enjoy your product after workouts and such?

You know a lot of the people that have grabbed hold of the brand right now, we are kind of pushing them to go on that big adventure that they hadn’t quite decided to do yet - like the Butter Tart 700 if they’re already into cycling.

Or maybe it’s someone who’s been thinking about getting into running or something like that. We want to be a catalyst for that person to be like okay, let’s go lace up the shoes, even if it’s just out for a quick run

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around the block, and use Rally as a bit of a refreshing reward. And you know, a bit of a social lubricant as well!

And you are also working on a non-alcoholic beer as well?

Yes, we’re developing a non-alcoholic beer. We do want to make sure that we have that option available. Certain people that are training for a rally or more hardcore races and events don’t want a lot of alcohol in their diet. We want to make sure we have that same energy in the can like we’re trying to embody the energy of you know getting outside, having fun, you know getting active, getting fit, so you know it is really important for me that we do come out with non-alcoholic as well.

Do you have a name for your non-alcoholic project yet or not?

We’re kicking around a lot of names but it will still be under the Rally umbrella, so it will be a Rally beer. But we haven’t confirmed our finalized our choice on that yet.

And your beer is now officially in the Liquor Control Board of Ontario (LCBO)?

Yes, we’re in LCBO. We’re going into our fourth week on shelf and we are expanding as fast as we can. Spencer and I are doing 100% of deliveries right now. The reason being is we want to be really close to the product and we want to get feedback from our community as fast as possible so that we can make this product better. We’re in about 55 to 60 LCBO right now.

You know we’re learning that process of working with them, replenishment you know. We’re getting more intelligent with our deliveries and we are expanding as fast as we can. We have a lot of interest far and wide.

We want to make sure we can support and engage as many communities out there as possible and we’re growing as fast as we can. Obviously, we’re getting a lot of interest from some other places in Canada where cycling is really big such as you know the Rockies in Alberta and British Columbia.

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CLEAN-IN-PLACE MAXIMIZE QUALITY, CONSISTENCY, AND SAFETY WITH EFFECTIVE & OPTIMIZED CIP A PROPERLY DESIGNED CIP SYSTEM IS ESSENTIAL FOR YOUR BREWERY. HERE STEVE GRUNDY, THE FOUNDER AND CEO OF TOP 5 SOLUTIONS, EXPLORES THE FUNDAMENTALS OF CIP AND SPEAKS TO THREE INDUSTRY EXPERTS FOR THEIR BEST PRACTICE ADVICE.

by Steve Grundy

www.top5-solutions.com

This article will explore the fundamentals of CIP, some of the design traits to look for when sourcing a system, and we’ll tap into the minds of 3 industry experts who will share best practices that will help you turn CIP into a strategic business advantage.

As a beer and beverage producer, you are making food and there is no room for error in the cleaning part of your operation. That means you should literally be able to eat off the floors and the interior surfaces of your equipment.

Fred Havel, a senior brewing consultant with Actemium in Montreal and former senior brewing director at MolsonCoors with 35 years of experience, explains, “It’s called the white bread test. You should be able to swipe that bread on any surface of your equipment and eat it without blinking. If you can’t drink the rinse water after a CIP cycle, you’ve got a problem.”

Any good CIP strategy includes the basics of TACT - Time, Action (Flow), Chemicals, and Temperature.

This concept, developed in the 1950’s by chemical engineer Herbert Sinner, is often represented graphically in what’s known as the Sinner Circle. His assertion was that if you don’t have all 4, your equipment isn’t clean. Makes sense, but this is only a starting point.

How much time, how much flow, which chemicals, and what temperature will depend on many variables including the types of products you are making, process and packaging equipment design, and overall layout of your facility.

It is important to work with your equipment suppliers and chemical supplier to develop the right processes and procedures to ensure not just effective cleaning but the ongoing integrity of equipment.

For example, some types of packaging equipment contain components made of aluminum, plastics, or rubber that are not compatible with hot caustic and will deteriorate quickly, even with moderate exposure.

Clean-In-Place (CIP) systems are often overlooked during the initial design phase of a craft brewery or beverage plant, usually due to cost or lack of available space.

However, these tools are essential for consistent production of quality products, managing microbiological risk in your facility, reducing workplace injuries, and improving profitability.

A properly designed CIP system will ensure the interior surfaces of all your process equipment, packaging lines, and piping will be thoroughly cleaned and sanitized after each use without time-consuming disassembly and while keeping people safe.

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TACT, “Sinner Circle”

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Single-use CIP systems are common in many small breweries. Normally this means a plastic tote or a single tank on casters to mix chemicals with hot water for dosing into equipment and recirculation using a portable pump cart.

Stephen Rich, Director of Innovation at Cowbell Brewing, highlights the pitfalls with this common setup, “Every time the brewer needs to move from cleaning to sanitizing they will dump chemical that has plenty of life left.

These simple systems provide an easy and cost-effective way to get started, although they invite risks and costs that every brewery should consider.

“That’s a lot of waste that increases your costs and the load on local waste treatment plants. We’re also exposing the brewer to additional chemical handling risks.

“What’s more, we’re also trusting that the brewer has properly rinsed the tank, hoses, and pumps before mixing up the new chemical. If not, residual caustic could reduce the sanitizer’s effectiveness and compromise the sanitizer cycle – which, kind of defeats the purpose.”

Re-use CIP systems typically contain 2 or more tanks designed for hot water and chemicals that, as the name suggests, can be re-used multiple times to reduce usage of chemicals, water, and energy which can contribute significantly to sustainability initiatives.

The number of tanks depends on the functionality desired. For example, a 2-tank system normally has hot water in one tank and caustic or acid in the other. A 3-tank system would enable the brewery to reclaim rinse water for use in the next pre-rinse cycle.

Dual-train configurations can clean multiple vessels at the same time, increasing productivity by freeing up time for teams to focus on other tasks in the brewery.

Regardless of the number of tanks, a well-designed CIP system should have intuitive controls, strong pumps, and properly sized tanks.

Manual 400L 2-Vessel CIP System

Heating of water and chemicals with either steam or electric power should take 30-60 minutes max.

Automated CIP Software Interface

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For smaller systems, an inline electric heater preferably with 480VAC or 575VAC 3-phase power, will provide the juice needed to get the job done and make utilities integration relatively easy.

FLEXIBILITY IS KEY The importance of strong flow cannot be understated. Stephen continues, “Pumps must be sized for the pressure needed to clean the equipment, especially the brewhouse heat exchanger. Undershoot this and harmful bacteria can find a home in hoses, tanks, gaskets, and the rest of the equipment downstream.”

Fred Havel agrees and cautions further to pay attention to the details, “Take a fermenter, for example. If your supply pump runs stronger than your return pump, the top of the tank could be clean but the bottom would remain dirty because you flooded the cone and missed the action part in that area of the tank. You can’t soak your way to success.

You need strong, turbulent flow and pumps with enough strength to hit the side walls and clean process piping effectively. Also, pay attention to shadows.

You still need elbow grease, even with automated equipment”.

Levels of automation can vary from manual hand-valves, to PLC/HMI control with pneumatic valves, to fully automated recipe control. You don’t manage what you don’t measure, so tanks should be gauged for volume

BRAD’S KEY TAKE-AWAYS Great equipment is of little value if you don’t have the skills or training to operate it properly. Brad McQuhae, a 35 year veteran of the craft beer industry and founder of Konig Brewing Systems in Abbottsford, BC, recently took one of our clients through a CIP best-practices workshop. Here were some of Brad’s key take-aways: u Safety first – always. u PPE required (gloves, face shield). No exceptions. It’s not worth getting injured. u Ensure glycol cooling is off on all tanks before beginning CIP, and be careful with extreme temperature swings on the tank to avoid imploding u Ensure hoses have properly swaged ends, and make sure CIP fittings match tank fittings. u Venting is required on tanks. If your tanks aren’t vented, you can modify stainless manways with ferrules (min 4”) and use crush resistant vent hose directed to the floor. u Always follow chemical manufacturers recommendations for temperature and concentration. Don’t get creative. u Your CIP system should have a basket strainer. Rinse and clean it after each use. u Don’t make assumptions that others followed procedures, always verify equipment and conditions for yourself. Better safe than sorry.

Brad is a microbiologist by education and has been a great mentor to so many of us in the industry. and temperature and piping should be instrumented for flow. A conductivity sensor allows for automatic measurement of chemical concentration and ongoing dosing to maintain appropriate strength.

At the very least, a hand held electronic thermometer and some litmus paper will go a long way. Trending and reporting capabilities are useful to validate results.

Speaking of validation, and this is very important, make it a priority. At least quarterly, you should do an ATP (swab) test in all pipe fittings, valves, and other nooks and crannies to ensure your equipment is as clean as you think it is.

A well designed CIP system will help you make higher quality beer more efficiently and consistently, but bacterial growth can hit you when you are not looking – so be vigilant. Find it before it finds you.

In closing, a thorough, repeatable CIP system will save you time and money.

All your process and packaging equipment needs to be cleaned effectively after each use to drive your key performance indicators (KPI’s). Experienced brewers and operations managers also know that investing in CIP is also an investment in their people and the quality of their work life.

CIP Best Practices Workshop

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As one very smart brewer once told me, “brewery equipment should be a pleasure to operate”. Sage advice.

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AFRICA’S ART OF BREWING THERE IS MORE TO AFRICAN BEER THAN COLD, FIZZY LAGER. MUCH MORE. HERE, KIERAN AYLWARD TAKES US ON A JOURNEY THROUGH KENYA, TANZANIA AND ZAMBIA TO DISCOVER A WORLD OF INNOVATION, INVENTION AND INGREDIENTS.

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F

or most, probably all, a journey into Africa will indelibly stamp the travellers’ psyche. It will leave them with a kind of premature nostalgia, yearning for the continents addictive character even before they have left it. It could be for the damp smell of the smouldering fires producing charcoal, or the sight of bicycles groaning under an impossible weight bringing that carbon residue, slowly, from the bush towards the towns.

But if the names are diverse, the beer really isn’t. With the exception of some rare outliers like Bia Bingwa, a 7% powerhouse from Tanzania, all are light and pilsner-esque, at or near 4% and fizzy.

The view of water rising, smoke-like into the atmosphere from one of the continents great waterfalls. The sound and sensation of a grunting hippo. The big fish at the end of a line stretching into a terrifying abyss. The warm Indian Ocean lapping at your weary feet.

But perhaps universally, the taste of an ice-cold, factory-produced beer at the end of a hot, dusty and exciting African day.The condensateing bottles are labelled with names like Tusker, White Cap, Summit, Mosi oa Tunya, Serengeti, Ndovo and Kilimanjaro.

It’s strange that, even for the most orthodox craft beer follower, the uninteresting nature of the beer itself detracts nothing at all from the joy of its consumption – if consumed in the rightful setting. It’s common to hear IPA producers from all over the world talk about how a high bitterness and ABV helped the beers of the past stay fresh on their journey to the tropics. The implication is that the beer was drunk in the form that it travelled, but for anybody used to drinking beer in the tropics, it seems more likely that these IPAs were destined for dilution. But perverse as it

(Actually, there some examples that inconveniently disrupt this narrative, like the Namibian beer Windhoek, brewed in Windhoek and following a regime close to the German purity laws. But let’s leave those for another day)

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Kilimanjaro and Tusker are two of Africa’s popular mainstream lager brands

seems, there is evidence that strong beer was enjoyed in the heat. Winchester Cathedrals grave yard has a tombstone which seems to support this. It reads; “In Memory of THOMAS THETCHER a Grenadier in the North Reg of Hants Militia who died of a violent Fever contracted by drinking Small Beer when hot the 12th of May 1764. Aged 26 Years.”

And it goes on to offer what seems like bad advice; “Here sleeps in peace a Hampshire Grenadier, Who caught his death by drinking cold small Beer, Soldiers be wise from his untimely fall And when ye’re hot drink Strong or none at all.”

But African drinking culture is far richer than purely the satisfyingly homogenous beers produced by brewing titans like SAB Miller, AB InBev and Diageo. Long before commercial brewing began, indigenous beers were brewed and consumed for all the same social and cultural reasons that beer still enhances today.

You won’t find indigenous brews in the hotel bar, so to learn more you would need to find an insider, somebody like Chaka Maina. Born in Nairobi and schooled in Tanzania and the UK, Maina is now a full-time banana farmer. To find him you need to try two places, the first being his farm on the river Sagana, a tributary to the mighty Tana.

The second being one of his watering holes in Nairobi. Maina is a Kikuyu, one of the 42 or so tribes in Kenya and the largest tribe in terms of number. So while he is no stranger to the big Kenyan beer brands, Tusker and White Cap, he is also a connoisseur of the traditional Kikuyu brew - Muratina.

Muratina is the name in Kikuyu of Kigelia africana, or the Sausage tree, whose fruits are used to make the brew. As well as being the main ingredient in Muratina, the tree, or parts of it, have numerous other medicinal uses. This leads most drinkers to, logically, conclude that the brew itself is something of a health tonic.

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It’s traditional that the fruit used to make the brew should be those gathered from the ground, and not those hanging on the tree, and it seems wise to follow the rules.

Murtatina fruit is said to be poisonous and cause blisters when inexpertly prepared.

However, Chaka suggests that the risk could be exaggerated to protect the jobs of the brewers. The fruit is cut and left to dry in the sun. It is then boiled before being added to honey or sugarcane juice. The pieces are removed and dried again before being added back with more honey or cane juice.

Fermentation takes between one and four days depending on how strong you like your Muratina, and then served, as you may guess, in a cow horn. Not only is the cow horn a show of the Kikuyus agricultural prowess, it serves to moderate the dose.

Because of its shape, you can’t put down a cow horn, meaning its always in your hand – and so you have to keep drinking – enlivening the dance. Of course, eventually your Muratina-misted brain will misstep as you reach to rest the horn on a table, the ignominious spillage being your cue to call it a night.

Muratina is brewed mainly for ceremonial use like weddings but also for Ruracios – the traditional meeting of the inlawas, and Mugithi nights which is a kind of Kikuyu county music dance. But for a while its existence was under threat when it was caught up in a government drive to eradicate illicit alcohol. The government drive started at a time when Kenyan politics was dominated by tribes other than the Kikuyu, making matters all the more complex. But given that the Kikuyu made up the majority of the Mau Mau freedom fighters who eventually won Kenya its in-

dependence in1963, the struggle for the right to brew by comparison probably seemed a fairly trivial skirmish.

In any case, the Kenyan constitution codifies protections for the cultures of all Kenyas tribes and no new law is allowed to undermine these protections, so eventually Muratina won the day. The victory is limited to brewing for ceremonial use so commercial brewing is still a grey area.

So where does Muratina fit into the Kenyan beer scene? Maina explains: “Kiyuys have a tradition of drinking alcohol, it’s sometimes said that coming from Nairobi at altitude (1,795 meters above sea level, 10th highest Capital city in the world) makes us harder to intoxicate. I’m not so sure about that, but it’s certainly true that a lot of Kikuyu enjoy a beer. And any kikuyu who drinks will have Muratina at least once a year .”

On his own relationship with Muratina he adds: “As youngsters, my friends and I would travel to Kiambu, which is a village on the outskirts on Nairobi where some old guys made good Muratina. We would sit eating Nyama Choma, (Barbeque goat) drinking Muratina and talking. Muratina played a big part in us connecting and continuing our Kikuyu traditions. Also, when I was married we had Muratina on the bar. We had plenty of Tusker, White Cap and wine too, but it was important that Muratina had a place.

The best selling beer in Kenya is Tusker, but on non-Muratina days Chaka prefers White Cap and a conversation on the subject exposes the aforementioned homogeneity of African beers to likely be an insensitivity to nuance.

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Muratina is the name, in Kikuyu, of Kigelia africana, or the Sausage tree

Eventually your Muratina-misted brain will misstep as you reach to rest the horn on a table, the ignominious spillage being your cue to call it a night,” Kieran Aylward “The other beers taste of chemicals but for me, White Cap is crisper. Also the other brews tend to be inconsistent during busier sales periods. They taste rushed and the yeast is incredibly prominent.”

Chaka admits that having Mount Kenya on the White cap label helps too. Mount Kenya is an important place for the Kikuyu, where God lived when he came down to earth.

Craft beer has arrived in Kenya too, with brands like 254 Brewing, which brew all the styles you would expect to see in any UK taproom, Brew Bistro and Lounge whose beers have the names of the big FIVE (animals that charge) in Swahili, like Nyati (buffalo) and Simba (lion). But even with the new varieties, cold and fizzy, according to Chaka, is still the order of the day. These comprise lagers and pilsners, with the occasional highly-carbonated “English ale”.

TO TANZANIA Chaka suggests another African brew, not Kenyan, but from his schooldays in Arusha. You can get from Nairobi to Arusha in a number of ways, the quickest being to jump on a light aircraft at Nairobi Wilson Airport, but the most usual is the 5 hr

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(average) coach ride. Arusha is in across the border in Tanzania and is at the foot of Mount Kilimanjaro.

The brew is Mbege (overleaf), a banana beer, brewed by the Chagga, a large ethnic (3rd largest) group native to northern Tanzania who are considered to be economically very successful, mainly because they are good agriculturists.

Where Muratina could be called a brew, it has no grain and would struggle to win the name “beer”, Mbege is brewed with germinated finger millet and so the translation to Banana Beer seems more apt. Mbege production is complex and very skilled, it involves aspects of malting, mashing and yeast propagation, all with wooden pots, calabash and an open fire. The exact method is quite guarded, partly by secrecy, but mainly by geography and language. If you can’t get to the foothills of Kilimanjaro, and you don’t speak the worlds purist Swahili, you’re in the dark. Luckily, Chaka remembers some of the details.

It all starts with bananas, not commercial varieties like Cavendish (above) which Chaka grows, but varieties like Bokoboko,

and Ndishi. Some of these bananas can be eaten when picked – like the ones on the supermarket shelf - but some are starchy cooking bananas, others are suitable only for brewing.

The bananas are cooked until soft and porridge like, then left to cool and stored open to the air in wooden barrels until spontaneously fermenting Its a cross between a coolship and a sourdough starter. Once fermenting, after around 10 days, this porridge becomes “Nyalu”, its quite low in ABV but with a high yeast (saccharomyces) and bacteria (lactobacillus) cell count. Nyalu is a effectively an exercise in yeast isolation and propagation.

When the Nyalu is ready, it’s time to cook up some Mso. Mso is a mash made using germinated finger millet using a kind of decoction method. The millet is added to water and the constantly stirred mixture is heated. Some liquid is drawn off and the remaining mash brought to the temperature range most brewers would recognise – lingering between 65 and 70 degrees C. After mashing, the liquid drawn off is added back, presumably to reduce viscosity. It’s then left to cool and then mixed with the Nyalu.

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We now have Togwa, which contains all of the vigorous micro fauna of the Nyalu and the simple sugars of the Mso. The Mso was never boiled and so the enzymes in the millet will survive intact and will, like in a distillers mash, continue to be active during fermentation.

Consumption begins at the Togwa stage, where the alcohol level is low and the sugars high, balanced by the tart lactic acid excreted by the lactobacillus bacteria.

After six hours or so the Togwa becomes Mbege, 3% ABV and still semi sweet. After 48 hours the ferment is at its terminal ABV of 4% and a gravity of 1.024. This nomadic fermentation and the high finishing gravity are recurring features in indigenous brewing, where the imbiber is able to pick the brew by age based on whether they most desire ethanol or carbohydrate.

So far so intuitive for the craft brewer, but there is an interesting quirk in the Mbege method, and that’s the use of an adjunct called Msesewe. Msesewe is the bark of a tree called Rauvolfia caffra, or, the quinine tree. For a long time it was assumed, by the ignorant observer, to be just a flavouring. To the expert native brewers, it was known to accelerate fermentation and recent studies

have found that the tannins in the bark give an environment with a bias favouring the yeast and suppressing the bacteria, which indeed does give a faster and more complete fermentation.

WE MOVE EAST, TO THE USAMBARA MOUNTAINS To the east of Mt Kilimanjaro, in the Eastern Arc Mountains that run from the Kenyan border south through Tanzania, yet another brew is fermenting and that’s Pombe.

“Pombe” is the Swahilli word for beer in general, but in this corner of East Africa it means only one thing – fermented palm sap. Actually, fermented palm sap is common throughout the tropics, under names like Matango and Poyo elsewhere in Africa, Htan Yay in Asia and Tuba in Mexico, but the people of the Tanga region of the eastern arc have a particular fondness for it.

Pombe drifts back away from “beer” definition and towards the wine camp. The brewers of Pombe are arboreal, not terrestrial like a craft brewer. Where a craft brewer tends to their mash from the safety of the ground, or at the highest from a stainless steel platform, the pombe brewer works whilst tethered to the top of a palm tree.

The Tapper collects the sweet sap of the tree which is so rich in wild yeasts that in the tropical heat it will begin fermenting almost immediately.

Tapping trees for sap might seem strange, but in the UK there is a tradition of tapping Birch trees to make a country wine.

It makes you wonder what would happen if you left the sweet sap from Canadian maple trees in a warm place for a week or two.

The best way do describe the taste of Pombe is “variable”.

Its another living fermentation, where the ABV changes in pack over time, but unlike Muratina and Mbege where the low yeast count gives a slow change, the rate with Pombe is rapid.

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The exact method behind Muratina is quite guarded, partly by secrecy, but mainly by geography and language,” Kieran Aylward The taste goes from sweet, to funky/dry to compost/dry quite quickly. But like with most drinks, the flavour is not independent of the experience and setting. So as you relax in the East African sun under the shade of a thatched hut, chatting all things Pombe with company so experienced they have hand crafted pombe straws, the compost/funk line gets blurred as the day blurs into night.

On first glance in Zambia there seems to be a gulf between indigenous brewing and commercial brewing in Africa. But there are also instances where the gulf is breached.

Indeed there are places where the global brewers are investing big in traditional African brews.

To find out more, Lusaka in Zambia is a good place to aim for. Lusaka is over 2000kms from the Usambara Mountains, but if you can get from the mountains south to Dar es Salaam (Dar), Tanzanias’ capital, the rest is pretty easy. In 1970 the TAZARA railway was built to link landlocked Zambia and its copper mines to Tanzania, its port and Capital Before the railway was finished, Zambias ore had to travel through Rhodesia and South Africa, which in the 1970s had governments who were unpopular – to say the least.

Zambian ore travels by road once again and the railway runs less reliably, but it will take you, over two to four days on average from Dar to Kapiri Mposhi, close to Lusaka.

Patience is a virtue, and although slow, the ride into Zambia snakes through numerous national parks and the train canteen is, naturally, stocked with the omnipresent cold and fizzy factory brews. Zambia’s commer-

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cial beer is Mosi, short for Mosi oa Tunya - the smoke that thunders. That’s the old local name of the legendary Victoria falls, on Zambias southern border with Zimbabwe. The main traditional brew is called Umqumbothi, with the more modern name Chibuku. “Chibuku” is corrupted translation of “Little book” and a reference to the compulsive note taking by the first commercial brewers of Umqumbothi.

The biggest brand is Chibuku Shake Shake, which is what you need to do to homogenise the gritty brew, and it’s now owned by the SAB Miller/ AB InBev conglomerate, which demonstrates the confidence there is in traditional beer growth. But the SAB brand is not for everyone, the pasteurised and force carbonated brew has a shelf life previously unseen with Chibuku, and makes long distance logistics feasible, but sterility puts some customers off. This leaves a market for smaller brewers supplying fresh beer to a local market.

Joma is a small brewery by comparison to the SAB Miller but they are not playing around.

Joma have large fermentation capacity and modern equipment such as their centrifuge, which is used to reduce the heavy solid load in the ferment. It also needs to be a well organised affair, keeping the beer fresh and unpasteurised removed the convenience of a long shelf life - so an organised brewing schedule and a tight grip on logistics is essential.

Waka beer is popular, so Joma are busy and aren’t yet tempted to branch into making craft beer. Diversification in Africa is always on the cards however, and trials have started to distil a stronger version of

the Waka beer. The distillate will be sold unaged, like a new make whiskey. Who knows though, Pantelis may one day release Zambia’s first Bourbon.

Waka is packed in paper cartons but also delivered by tanker, which drives fully laden through the villages close to Lusaka making ad hoc deliveries as it goes. These arrive in bulk to the makeshift taverns which are as common a sight in the villages as the churches; much to the long-gone missionaries’ dismay. The taverns are simple, and consist of a tin roof where the beer sits shaded from the harsh sun, and a few of the older drinkers can rest, but most drinkers sprawl into the countryside, drinking and chatting under the trees close to the tavern and listening to the tinny baseline of the tavern’s stereo.

This include brewers like Pantelis Anastasio from Joma breweries with his Chibuku brand Waka Beer. Anastasio is from a Greek family, but hails from Zambia and studied in the UK. When he travelled home after his studies he believed that traditional brewing was worth investing in.

These arrive in bulk to the makeshift taverns which are as common a sight in the villages as the churches; much to the long-gone missionaries’ dismay,” Kieran Aylward brewersjournal.ca

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Multiple cereals can be used to brew Chibuku, and as we get geographically closer to the bread basket of Africa, it’s now possible to find barley in the brew, where further north it wouldn’t grow. But barley is expensive and usually finds its way to other industries and the most common cereals to use are Maize and Sorghum, with malted sorghum contributing the enzymes.

The investment from SAB miller has bought with it, indirectly, research by the likes of the Institute for Brewing and Distilling and the process that has been researched and documented is complex.

It starts with boiling sorghum and maize with lactic acid to gelatinise the starch at a low ph, then various steps of mashing, separation (by centrifuge) before fermentation. Some accounts call for the malted sorghum to be added on two occasions throughout the brew. It can’t be that complicated in the villages where brewers still make Chibuku, and the complicated steps probably find efficiencies invisible to all but the huge brewers.

SOUTH AFRICA & PINEAPPLE BEER

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strict March COVID 19 lockdown in South Africa, which prohibited sales of alcohol, cigarettes and takeout food, has led to a huge rise in the production of homemade pineapple beer.

According to Nick Dall, writing for Atlas Obscura, the country saw a tenfold leap in daily pineapple sales from 10,000 to nearly 100,000.

Even in normal times pineapple beer – technically more of a wine or cider – is a popular drink in South Africa. But due to the absolute ease in making it, many have turned to home brewing.

According to Samantha Nolan, president of SouthYeasters – a Cape Town-based homebrewing or-ganisation – they’ve seen a surge in enquiries across all their social media platforms. Business Insider SA reported that by late March, Google South Africa, saw overall search teams related to South Africa’s alcohol ban spiked by over 500 percent. Popular search queries included ‘homemade beer recipes south africa’, ‘can homemade pineapple beer make you drunk’, ‘home-made gin’, ‘homemade alcoholic pineapple beer’ and ‘how to make alcohol at home fast’.

Nolan says that pineapples are high in sugar, and yeast naturally lives on pineapple

For a visitor, it’s all too easy to reach for the familiarity of the fizzy beer, and to shun the complicated and sometimes challenging flavour of the local brew. And for several generations now, most Africans themselves have been familiar friends of the factory brews. But where these brews can offer consistency, shelf life and drinkability, it’s pleasing in an ever more unvaried world to see indigenous brews surviving.

skins, which makes it easy. Adding sugar and/or additional yeast adds to the alcohol

It’s not hard to see why. Factory beer is expensive, and out of the daily reach for most of the continents’ rural people But like the mild drinkers of 1970s in industrial England, the African workers are drawn to the tavern and need something affordable when they arrive.

with videos showing exploding pineapple beer containers.

content. The drink is simply made by removing the spiky leaves from three large pineapples, chopping up the rest of the fruit, and putting it into a plastic container to which a gallon of water is added. Most add around one kilo of sugar and some will add a packet of brewers yeast.

Cover the container with muslin cloth and let it set. It will start fermenting within two days and can be strained and drunk then. Leaving it ferment longer will result in a higher alcohol content. Due to the explosive nature of the drink, it is recommended highly that plastic containers are used to store your pineapple beer. YouTube is filled

Factory beer, apart from copious C02 and some ethanol, is bereft of nutrition. Local beers can be alcoholic and attenuated too, but can also be high in carbohydrates and nearly as nutritious as a pint of porridge. The flip side is the low abv, making the no/lo movement in the west look like fairly old news.

Perhaps the the most interesting function of indigenous brews is how they reinforce cultural ties and traditions. As globalisation tries to smudge cultures together, brewing seems to be one last bastion of heritage.

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YEAST NUTRITION: WHAT A YEAST WANTS WHEN RICHARD PREISS, CO-FOUNDER OF ESCARPMENT LABORATORIES, TALKS, WE LISTEN. HERE, HE OUTLINES THE IMPORTANT VITAMINS AND MINERALS NEEDED FOR OPTIMAL YEAST PERFORMANCE

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or the last five years, we have been working diligently at Escarpment Labs to answer these questions: what does yeast want?

What does yeast need?

While we started off with some pretty good guesses, the research and experience gained from many years of intensive propagation has yielded new insights and understanding of the unique nutrient requirements of brewing yeast strains.

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As with pretty much every story about brewing yeasts, we find them to be distinct characters with their own wants and needs.

Some yeasts respond really well to the right amount of vitamins. Some really need a bump of magnesium to perform well in high gravity fermentations. Some need a little bit of extra free amino nitrogen (FAN) to be their best yeasty selves.

Without sounding too much like a breakfast cereal commercial, we’re going to dive into all the important vitamins and minerals needed for optimal yeast performance.

SCIENCE

YEAST

This was an important lesson to learn: brewer’s wort is typically a good source of vitamins for yeast health, but sometimes wort can vary in vitamin concentration. When we’re talking vitamins important for yeast, we’re mostly talking what are known as the B vitamins. u Thiamine (Vitamin B1) is quickly consumed by yeast and is known to improve yeast viability during and after fermentation. Riboflavin (Vitamin B2) is important for yeast since a key metabolic reaction, the Krebs Cycle, needs it as a cofactor. Biotin is important for fermentation of sugars as well as for other key enzyme pathways.

VITAMINS This story started with a malt lot which was producing below-average yields of many of our yeast strains, especially British strains such as Vermont and Foggy London. After much hair-pulling and data analysis to rule out process variables, FAN content, and water chemistry, we started analyzing the vitamin content of the malt. We found this lot had below-typical concentrations of vitamins such as biotin and thiamine. Supplementing these vitamins returned the yields to normal, and this is when we learned that some yeasts have a higher need for these vitamins than others.

u Calcium Pantothenate (Vitamin B5) is also needed for key enzyme functions. u Inositol (or myo-inositol) is a direct component of phospholipids, the building blocks of the yeast cell membrane. This means it’s important for yeasts to bud and make new yeasts, and to repair their own membranes.

It is important to remember that brewing yeasts are a diverse family, and that different strains do have different requirements for nutrients.

Understanding the unique nutrient needs of individual yeast strains can help brewers make more consistent beer and reduce headaches.

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It is important to remember that brewing yeasts are a diverse family, and that different strains do have different requirements for nutrients.

MINERALS The minerals in your water and mash adjustments aren’t just there for pH and flavour – minerals also have an impact on your yeast’s performance. The amount of minerals needed for yeast is often quite small, but they play a big role in the development and metabolism of yeast cells. u Magnesium ions are essential for yeast growth and division during mitosis. Also, magnesium can exert a protective effect on yeast for high stress situations such as high gravity brewing. Trials at Escarpment Labs showed that Vermont Ale performed better in high gravity brews when given supplementary Magnesium. Calcium is well known to aid yeast flocculation, making repatching easier. u Inorganic cations are also important to yeast performance. Manganese, calcium and zinc ions are all critical for yeast

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growth. Zinc in particular is only available in trace levels but is not replaceable by any other metal ion as it is essential for structure and function of key fermentation enzymes.

is fermentation-enhancing vitamins and minerals. Certain yeasts, including the English strains that are very popular in hazy IPAs benefit from adequate concentrations of biotin and thiamine.

u Phosphates are very important for yeast, since phosphate uptake is coupled with nitrogen uptake. As a result, if the wort is deficient in phosphates, then the yeast cell will have a harder time using nitrogen, resulting in poorer growth and performance.

What we recommend is to find a nutrient containing fermentation-supporting vitamins like biotin and thiamine, as well as useful minerals like magnesium and zinc.

Many yeast nutrients also contain yeast extract, which is a great source of bio-available nutrients.

u Inorganic sulfur and chloride are also needed by the yeast cell for various transport mechanisms and amino acid production.

OXYGEN Oxygen is also very important for both fermentation and yeast growth, although wort fermentation is basically anaerobic. While it’s tricky to supplement oxygen in a yeast nutrient, we think it is worth mentioning that oxygen should be considered a critical nutrient for beer fermentation performance.

We will share some additional content on oxygen in beer in the future.

FEEDING YOUR YEAST It is challenging to come up with a onesize-fits-all approach for feeding your beer yeast and keeping it happy. This is especially tricky since most yeast nutrients are formulated with wine yeasts in mind, and wine yeasts are not the same characters as beer yeasts. They have different needs and tolerances (for example, wine needs more FAN supplemented than wort).

Beer wort typically contains sufficient FAN, but addition of micronutrients such as vitamins and minerals can help beer yeasts perform at their best, every generation.

What your wort might not have enough of

Many nutrient blends formulated for wine yeasts contain copper. Copper can be useful as a yeast supplement, since it can react with sulfide compounds and remove sulfury, farty aromas. However, many beer yeasts are much more sensitive to copper than wine yeasts, meaning that the concentrations typically found in nutrient blends geared toward wine yeasts can have potentially detrimental effects on beer yeasts.

Moreover, excess copper is not something you necessarily want in wort as it has potential to accelerate and enhance staling reactions, making fresh beers oxidize faster. It’s especially something you don’t want to be adding in excess to your hazy IPAs. TIPS FOR DIFFERENT BEER YEASTS In general, lager yeasts do not require excess nutrients added to wort beyond zinc and oxygen.

Clean ale yeasts, especially British ale yeasts and Norwegian kveik yeasts benefit from added vitamins and minerals and have above-average requirement for FAN. Belgian and Saison yeasts have some of the highest requirements for FAN but lower need for vitamins and minerals.

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MEET THE BREWER

FLUX BREWING

A CHANGE FOR THE BETTER 40

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BRADEN CRONMILLER AND JEREMY HANSEN HAVE A MUTUAL LOVE OF GREAT BEER, AND AFTER COUNTLESS REQUESTS FROM FRIENDS AND FAMILY TO MAKE MORE OF THEIR OWN THEY KNEW IT WAS TIME TO TAKE IT PROFESSIONAL. THANKFULLY FOR THE GOOD PEOPLE OF SCOTLAND IN THE COUNTY OF BRANT, THEY DID JUST THAT.

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L

oad up your web browser, fire up Google (although other search engines are available) and type in Scotland, Ontario. Several rows down, on the first page no less, and what do you see?

Flux Brewing’s beautiful terrace basking in early evening sun, that’s what.

Granted the community of Scotland is part of County of Brant, which has a population of less than 40,000. But that’s by the by, Flux Brewing has made its name in Scotland from the off. It’s proud to be part of the area and the area is glad to have it.

EVERYBODY WINS Flux Brewing is the brainchild of Braden Cronmiller and Jeremy Hansen, a family-founded initiative, that aims to produce excellent craft beer while creating an experience that connects location and community.

And opening earlier this summer, in what is a challenging and ever-changing 2020, their name couldn’t be more fitting.

Flux means “a state of continuous change” and also defined as “the action or process of flowing”. Words to live by when opening a brewery in this most unprecedented of years.

“We’ve been building this brewery since last July, and the plan was to open this one. But we weren’t ready, and I don’t think the community was ready, either,” explains Hansen. “We’re open now though, people are enjoying our patio and the beers we’re making.”

While Braden Cronmiller is the owner of Scotland Agromart and has extensive agricultural experience, Jeremy Hansen’s expertise is in the culinary world. But the duo have a can-do attitude, so when Cronmiller thought Hansen could try his hand and making beer, he simply asked him to do it.

“I always had a love of homebrewing so one day Braden bought me a kettle. His attitude was ‘If I could make food why couldn’t I make beer?’. It sat in the garage for a few years, but when I had time, I gave it a go,” Hansen recalls.

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He goes on: “Thinking back, the beer was probably mediocre but it got drank. I ended up doing some 10 batches in about four months but the more we looked at it, the more we liked to idea of doing something more regularly.”

For many Sunday is a day of rest but for the duo, Sundays in 2017 meant one thing - brewing.

“We would brew in the morning before watching the game later with a beer. That was the genesis of it,” says Hansen. “People were coming over, trying the beer and enjoying it. Before long, they wanted more of it so they could take it home.

“At one point, we were brewing 50 Sundays in a row without a pause. I think it dawned on us that this could, with the space we had available, turn it into a viable business.”

SO THAT’S WHAT THEY DID Cronmiller and Hansen, along with help from their family, set about to convert horse stalls into a facility where they could brew and serve beer from.

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An invaluable help during the build was Cronmiller’s father-in-law. A self-confessed macro lager drinker, he’d drink anything with “light” in its name.

“As long as it didn’t have flavour, he’d drink it,” laughs Cronmiller.

However, one of the brewery’s earliest recipes would resonate with the fan of the fizzy stuff.

Featuring local Cascade and Chinook hops, the 4.7% beer is a dry-hopped session pale showcasing citrus notes.

“He got a real taste for it,” says Hansen. “And from that, he’s become a real hophead. It was his gateway into the world of craft beer so that’s what we called it - The Gateway.”

He adds: “We are part of a small community here. Many of its inhabitants are also fans of macro beer so it’s our mission to introduce them to a different world through the beers we make.

“It’s a slow, gentle approach and, of course, there’s a place for macro but we want to

be that place to offer them something with more flavour.”

Being approachable, Hansen explains, is of utmost importance to the brewery. They launched with seven beers and, at the time of writing, offer a menu of eight.

“Every consumer wants something different,” he says. “We just want to give people good beer but above all else, we’re never satisfied. Someone might tell us that they love a particular beer and not to go changing it, but I already know where we’re going to go next with the following batch.

“Our as name suggests, we embrace a continuous stage of change. We want to be different and we want to challenge people.”

While Hansen devised the brewery’s early recipes, the reigns of head brewer are now expertly handled by Kelsey Desnoyers.

Hansen would first meet Desnoyers during a visit to Niagara College, located in Niagara-on-the-Lake in Ontario, where she was enrolled in the establishment’s brewmaster course.

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“We chatted about her interests and already knew she was a great fit for us,” says Hansen. “She has a great deal of technical expertise and a passion for malt-forward beers, which provides a great balance for us.”

Before he could offer her a position at the brewery, Desnoyers would go on to triumph in an end of semester competition, where 18 graduates would showcase a project brew.

“Kelsey fits into our ethos of never being completely happy and satisfied with what we do,” says Hansen. “And winning such a prestigious competition was just another indicator of her talents.”

The brew team produce their beers on a three-vessel 10HL brewhouse from Ontario-based Criveller, and are cellared in three 10HL tanks and two 20 HL tanks. Flux also have a 20HL brite tank, too.

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“It’s important to choose local,” says Hansen. “When you need parts or support, they’re there for us.”

Current beers offered by the brewery include Night Shift, a 4.5% Blonde Ale, 4.5% Irish Red Ale Eye to Eye, Stable Genius, a 5.5% American Wheat Ale and Etcetera, a 7.0% DDH New England IPA. After the first month brewing, the team were brewing between once and twice a week.

call us, we’re three weeks out’. By May, nobody would answer your calls,” he says.

“Northern Canning said ‘how does September sound?’

“I said that’s f’ing horrible, that’s how it sounds! So I told them I’m sorry in advance and I would be calling them every week until that changes. We were flexible and thankfully managed to do three canning runs before opening our doors.

We have two runs booked a month from now until eternity.”

“Tank space will always be the bottleneck, which is why you design the brewery with space to grow into,” explains Hansen.

“We’re ready fo growth.”

The brewery’s beers are served on draught and also in can. This side of the business is enabled by Northern Canning.

“At the start of the pandemic, we spoke with companies and it was a case of ‘just

At one point, we were brewing 50 Sundays in a row without a pause.

I think it dawned on us that this could, with the space we had available, turn it into a viable business,” Jeremy Hansen.

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Adorning these cans is artwork and branding from Tara Barlow. Barlow joined the team as its brand manager, producing all of the labelling, drawing on her experience working in the Niagara wine industry.

her run with it when it comes to branding and design.”

“Tara has been unbelievable,” says Hansen.

“She’s a really big part of our brewery and we wouldn’t be where we are without her.

She’s award-winning in her field. We have complete faith in her vision so we just let

“Where next? How long is a piece of string?” asks Hansen. “If we make 1000HL of beer this year then we’ll want to make 2000HL new year. We’re never satisfied.

Why should we be?”

And trusting in the vision, is a central tenet to Flux Brewing. Just don’t expect them to ever rest on their laurels.

Tara Barlow, Jeremy Hansen, Braden Cronmiller and Kelsey Desnoyers

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THE LAY OF THE LAND WHEN ONE DOOR CLOSES, ANOTHER DOOR OPENS. AT A TIME MORE PEOPLE ARE LOOKING CLOSER TO HOME FOR A VACATION, PRINCE EDWARD COUNTY HAS JUST EXPERIENCED ITS BUSIEST TOURIST SEASON EVER. AND VISITORS TO THIS BEAUTIFUL PART OF ONTARIO NOW HAVE A NEW PLACE TO ENJOY GREAT BEER IN THE FORM OF SLAKE BREWING. brewersjournal.ca

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he Guardian, a UK newspaper, published an article in November 2016 called Cool in Canada: Prince Edward County – Ontario’s great escape.

The publication said that it was only in recent years Prince Edward County had taken off, but those who had discovered the joys of this municipality in southern Ontario were sure to return, be it on a temporary or permanent basis.

It just so happens that its qualities have long since worked their charms on Eric Portelance, Greg Landucci and Nick Bobas, the trio behind Slake Brewing.

Sure, they would have liked to have been up and running earlier than now but delays out of their control meant the brewery has only just opened its doors.

And in this case, it is genuinely better late than never.

“Speaking with others in the industry, in a sense, I’m happy we weren’t open back then,” admits Portelance.

MEET THE BREWER

SLAKE BREWING

A number of contractor issues out of the team’s control put the Slake project on the back burner during the last year, so a project that was due to be up-and-running in November 2019 moved into 2020.

AND THEN THE WORLD TURNED UPSIDE DOWN. “We’ve opened. Not the way we expected, but I know lots of great breweries in this industry have had to understandably struggle with protocols, staffing and other issues,” he says. “There are a lot of burned-out brewery owners out there, that’s for sure.”

Slake Brewing is the brainchild of Portelance and Landucci, two former business partners of Halo Brewery, located on Wallace Ave, Toronto.

Portelance attributes the county’s beaches, parks and culinary experiences among the reasons behind its popularity.

“There was a resurgence here, regardless of the global situation,” he explains. “Combine that with a poorer Canadian dollar and COVID-19, people are naturally wanting to travel more internally.

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“That sense of escapism doesn’t leave you.

People want out of cities regardless, to get their sense of freedom so many have been lacking. I expect the season to be just as busy next year, if not more so.”

Portelance and the team have been given an encouraging idea of what 2021 might have to offer following a stunted annus horribilis for the industry and economy at large.

“These first few weeks in business have been so busy, so you could say it’s a really good test run, like preview of next season,” he says. “It allows us to work ahead and makes me realise it would have been more challenging opening earlier in the year.”

“For our customers, it’s something of a whole package. The location is undeniable. Sure, it’s not the most ideal place to build a brewery but it’s special for us and we knew making our lives more difficult to improve the consumer experience would be worth it,” says Portelance.

While the location is, of course, a draw. Slake would be making new fans regardless of where their beers are consumed.

He adds: “We’re grateful that the beers we make have been very well received.

Ultimately, they’re proving to be the types of beers we set out to make without telling people.

The Slake Brewing ethos, the mission statement they set out with, is the same as it was when the idea of starting this brewery came to be. And that’s to make honest, delicious beer, featuring local ingredients.

“That’s to produce beers that are sessionable, delicate and balanced. They often have a low ABV and are not aggressive, which I think is a product of our brewing experience. We’re not striving to make Double IPAs. Plenty of breweries make them, and they make them well but as fellow producers, they’re not our focus.”

The timing was just different to how they planned, but the reception they’ve received has been a constant - and that’s positive.

These early beers include the 4.6% Super Sunset Pale Ale, Tasty Farmhouse Ale, coming in at 5%, Hatch Pale Ale (5.2% ABV),

BUT LET’S BE CLEAR…

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and Yellow Flowers Table Beer, with an approachable ABV of 3.5%.

“For us, it’s about making something authentic, these styles are a natural fit for this place,” muses Portelance. “We offer people somewhere to relax, unwind and forget their day-to-day lives.

“Look at some of the older European beer cultures in the Czech Republic and Germany. Beer is there for enjoyment, to relax and socialise over.

“Sure, we’ve made those aggressive beers, high ABV, hoppy ones. They are great and they are delicious. And yes, they review well - but for me, it doesn’t make sense to have smoothie IPAs. We will leave that to others.”

Slake Brewing is located on farmland owned by Landucci, while his and Portelance’ spouse are cousins.

Landucci’s family were raising pigs on their land, using the spent grains from Barley Days Brewery for pig feed. But fast-forward, and with Portelance at Toronto’s Halo Brewery, the opportunity for Landucci to become involved proved too much.

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“He couldn’t say no,” laughs Portelance.

“Greg partnered with me at Halo, driving to Toronto, sleeping on couches and working long, long days. It was a challenging time and when he was in town, it was full-on. He has an undeniably great work ethic.”

But when the duo would eventually sell their shares in Halo Brewery back in early 2018, they would travel to places such as Austin and Nashville to experience other beer and brewing cultures.

Elsewhere, Nick Bobas was known to Portelance et al since they went professional.

Managing the barrel ageing programme at Toronto’s Indie Ale House, Portelance respected both Bobas’ opinions and expertise on all things beer.

He would also want to move to Prince Edward County at a time the duo were plotting Slake, meaning the planets would align.

incorrectly installed along with windows poorly fitted, meant that the team had to put a hold on their grand plans.

But they got there. While best-laid plans meant barrels, destined for cellaring, were eagerly awaiting filling in January of this year, that process didn’t happen till late summer.

THOUGH GOOD THINGS COME TO THOSE THAT WAIT… “We set out with two sides to this business, to offer fresh beer such as pale ales and lagers, but also barrel-aged creations. And let’s be honest, the barrel side is more fun!” laughs Porterlance. “It allows us to play around with

That sense of escapism doesn’t leave you. People want out of cities regardless, to get their sense of freedom so many have been lacking,” Eric Portelance, Slake Brewing.

“It worked out,” he recalls. “Greg and I were brewers but not as talented as Nick! We wanted to hire someone better than us, and with someone as talented as Nick, we got that.”

He adds: “Emotional aptitude and a lack of ego can overcome even technical shortcomings in business. If you’re all striving for the best then that’s ok. You can’t be too sensitive.”

This rang especially true in those formative months building Slake Brewing. Key issues such as wastewater systems that had been

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locally-grown fruit such as peaches and plums to help create beers that are complex and nuanced but also accessibly with a balanced acidity. Like our fresh beers, these are not designed to destroy your palate.”

“We strive for balance in everything we do,” he adds.

These beers will rest in Slake’s underground cellar for periods between six - eight months to two years, depending on the beer. As Portelance explains, “the barrels will tell us when they’re ready”.

Slake Brewing’s beers are produced on their three vessel 15bbl/17HL brewhouse. It features a separate lauter, kettle whirlpool and has been modified to allow for decoction mashes.

ed the ability to run decoction mashes, working with less modified grain. The chance to decoction mash, as well as run turbid mashes is exciting”.

Slake has started out with the trio of Portelance, Landucci and Bobas.

They enlisted a team of family and friends to help with the front of house upon opening at the end of the summer season and every expectation has so far been surpassed.

“I’m a bit of a pessimist, the type of person that will throw a party then worry if anyone will turn up,” he says.

Thankfully for Slake Brewing, and Prince Edward County, there’s no risk of that happening any time soon.

Beers are made using exclusively 100% Ontario malt, floor malted only a 30 minute drive from the brewery’s location. Oats and Rye are sourced from Canada, too.

“Sure, working with small producers can be challenging and we sweat a bit when stocks are low, but it’s worth it, and lowers our carbon footprint, too,” he explains.

Working with malt on this scale also presents another type of challenge.

“It’s not like buying the same spec malt from a bigger producer, there’s a learning curve involved but it’s what we wanted,” Portelance says. “That’s why we want-

“We set out with two sides to this business, to offer fresh beer such as pale ales and lagers, but also barrel-aged creations,” Eric Portelance, Slake Brewing.

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BREWERS JOURNAL CANADA

Barrel-aged beers play an integral part in Slake Brewing’s offering

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GRÜVI: ONTARIO’S NEWEST NA CRAFT BREW LEAVING OUT THE ALCOHOL DOESN’T MEAN YOU RISK LEAVING OUT YOUR CUSTOMERS. QUITE THE OPPOSITE, IN FACT. GLENN BROADLEY, CO-FOUNDER OF GRÜVI NA/AF BEVERAGES, HAS SEEN TOO MANY BREWERIES ALIENATE POTENTIAL CUSTOMERS

BY NOT STOCKING BEVERAGES FOR THIRSTY DRINKERS THAT WANT A BEER, JUST WITHOUT THE ALCOHOL. IT’S ONE OF THE REASONS HE DECIDED TO TAKE MATTERS INTO HIS OWN HANDS AND HERE, HE TELLS US WHY.

employ roughly 20 more people per hectolitre than big brewers. Craft brewers often restore derelict old buildings in their communities and turn them into great gathering places, often revitalizing the communities they work in.

Finally, when I walk down the craft beer aisle of the LCBO or grocery store, it feels like I am visiting an art gallery with the great creative packaging that is so prevalent in this industry.

I’ve also visited nearly more than 100 breweries, and I have a suggestion.

Roughly 30% of visitors to craft brewers are either not drinking in volume or they’re not touching beer at all. Instead, they’re accompanying their friends for the great experience these environments offer.

I know that most craft brewers do have NA/ AF drinks available, but almost never have NA/AF beers for their patrons to enjoy.

My experience has been that most brewers at first do not believe that NA/ AF category is as big as it is and are not aware of how fast it is growing Brewing non-alcoholic beers is a difficult process and has generally not been taught in brewing courses. Niagara College was the first to work with me when we created

MADD Virgin Craft Brewed Lager and, in the process, produced the world’s first NA craft beer that went on to win four year’s worth of Medals at The US Open Beer Championship.

But after visiting at least 100 craft brewers, only one offered a NA/AF beer that had been brewed elsewhere. Their justification was common in that as they did not make a NA/AF beer and they also did not want to stock a macro NA/AF beer, as it went against their ethics.

In my opinion, they are missing an opportunity by not stocking a locally-produced beer suitable for drinkers that want a NA/ AF option.

This category accounts for 100 million cases in North America and in Europe, comprises 11% of all beer sales.

L

et me start by saying that I am not much of a beer drinker. I am, however, a veteran of the NA/ AF beverage category having founded my former company, Hill Street Beverage, back in 2008.

Beer plays an increasingly important part of this beverage category, and I consider myself a big fan and promoter of craft beer since visiting my first craft brewer.

Why am I such a fan of these companies?

I have three specific reasons; craft brewers

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At Grüvi, we strive to create an inclusive community focused on making better choices within our daily lives. We truly believe in a world where we don’t always feel inclined to drink in a social setting, and a world where everyone can feel comfortable, regardless of what’s in their cup.

We offer three beers in the form of an IPA, Stout and a Pale Ale, produced in collaboration with craft breweries in Quebec, London, Toronto and Denver. All of the beers are made by employing “Arrested Fermentation” rather than removing the alcohol, as the popular thinking is that this process retains the flavour better.

Our mission is simple; to help others be healthy and stay social, one drink at a time. We sought to create a line of craft, non-alcoholic beers and wine because you deserve it. Your health is your wealth, and the beverage you consume shouldn’t compromise that.

While alcohol remains so pervasive in our society, we’ve challenged ourselves to create a brand that breaks this cycle. Grüvi was created to dispel the common notion that non-alcoholic beer tastes, well, not great.

We saw a desperate need for innovation in the space, and we are here to prove that you can have it all. Enjoy a tasty, healthy brew, and take your chance to live in the moment, alcohol free.

Here’s a fun story. In the upcoming James Bond Movie, Bond turns down a Martini and requests Heineken 0.0. My true belief is that all craft brewers would benefit from offering a craft NA/AF option in the taproom and for take-home retail. I cannot fathom a downside to doing so.

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BREWERS JOURNAL CANADA

HOPS

2020 CROP REPORT

THE COMBINATION OF HIGH YIELDS IN PREVIOUS YEARS AND THE WORLDWIDE REDUCTION IN PRODUCTION SHOULD RESULT IN AN AMPLE SUPPLY OF HOPS BUT, AS BEN ADAMS, GENERAL MANAGER OF CHARLES FARAM CANADA EXPLAINS, IT’S HARD TO PREDICT WHAT MIGHT HAPPEN NEXT WEEK LET ALONE NEXT YEAR SO THE KEY MESSAGES ARE TO BE FLEXIBLE AND KEEP TALKING TO YOUR SUPPLIERS.

A

s with the brewing industry as a whole growing hops this year has been extremely challenging. Growers across the world have not only been facing the usual issues of growing a difficult plant in ever-changing weather conditions but this year with the additional problems of lockdown and a very uncertain market.

In response to the Covid-19 outbreak and the presumed downturn in demand there were much reduced inputs (fertilisers) in most countries this season as well as reduced stringing (spacing the hops out more in a yard). These measures are designed to considerably reduced costs and yield whilst keeping quality high.

It has been a priority to keep workers safe this season and thus far this seems to have been largely successful. Transient labour provides much of the workforce for the hop industry and the lockdown of movement was a severe problem.

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In Germany high numbers of immigrant labour was in part replaced by student workers.

Isolation, quarantine and good hygiene practices across Europe seem to have worked.

There were issues in the Pacific Northwest of the USA where there was a very high infection rate but this does not appear to have significantly affected the harvest.

UK It was a very wet winter and also unseasonably warm. Hops need a cold snap (vernalisation) to fully induce flowering so the harvest was already off to a poor start.

During the summer and into harvest there was a drought in Kent and whilst there were good growing conditions elsewhere in the UK it was from a weak position.

Overall the crop will be 20-30% below average though this is very variety specific with some, such as Godiva™ yielding well over a ton/acre. Alpha acids for most, especially the early varieties are looking very good, with averages for Goldings and Fuggles at 5.68% and 5.63% respectively. Aromas are excellent across the board.

CZECH Saaz yields have been reduced by as much as 35%, alphas though appear to be within the normal range of 2.5% to 3.5% and quality and aroma are good. Sladek and Premiant also have a lower than average yield although to a lesser extent than Saaz. It was a long dry summer and there are significant concerns in Czech that climate change is going to force growers into a position that irrigation is a necessity, something which only few growers are currently equipped with.

SLOVENIA A favourable growing season with no drought has helped Slovenia to produce an excellent crop. Quality is very high this year with alphas also expected to be above average we have had some Aurora at 11%!) Some early varieties including Aurora and Styrian Gold have produced excellent yields, whilst some of the newer varieties Styrian Dragon and Eureka have produced lower than expected.

The disease Citrus Bark Cracking Viroid has responded well to the measures put in place to control it.

USA There were expectations of a record crop from the US at the beginning of the year but we were aware that some growers, like in the UK, had reduced their inputs and stringing. At the start of harvest there was a significant wind storm, unusually from the North-East, effecting Washington and Idaho, this combined with some exceptionally high temperatures reduced yields, with later varieties being particularly effected.

Wild fires in Washington and Oregon were a concern throughout August and September with many growers in Oregon having to shut down due to smoke and fire risk at some point this harvest.

Again, it is very variety dependant but as a whole the US crop looks to be approx.

15% down from last year with quality average to good.

High aroma varieties continue to be most planted varieties with significant increases in Citra®, Mosaic® and Comet. Proprietary varieties now make up 2/3rds of the entire US crop.

GERMANY CONCLUSION Having suffered droughts and extremely hot summers for the past for 3-4 years it was a good growing season this year with regular, light rainfall throughout the summer.

Harvest was slightly below average yield wise but alpha was in the normal ranges.

There are not expected to be significant shortages of most German hop varieties and the alpha market should be satisfied, which may have repercussions with regard to surplus alpha elsewhere.

High yields in previous years and the worldwide reduction in production means that generally supply should be decent. As always it is extremely variety dependant!

There are some definite bargains to be had, especially for crop years 2019, 2018 and beyond. Currently it is extremely difficult to plan for what might happen next week let alone next year so the key messages are be flexible and keep talking to your suppliers!

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THE

MAGAZINE

FOR

THE

HOMEBREWING

ENTHUSIAST

BREW 4.0

HOMEBREWING The sector, reimagined

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CONTENTS

Homebrewer focus In this edition we deviate from our standard protocol of focusing on 2 Canadian Homebrewers as one of the brewers we approached brought so much great content, brimming with obvious passion for the pastime, that we decided to shine the spotlight solely on her.

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Brew Sheets The recipes for Sheena Strauss’s “Little Bear” Brown Ale and “Tropical Summer” Weizen courtesy of the brewer herself.

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Gadget Corner The Floaty device is a drop-in battery operated hydrometer that lives in you beer and converts buoyancy to gravity and tracks the progress of your fermentation process. A cool device, but does it tick all the right boxes?

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#STICKERTRADE The #stickerswap phenomenon can be as addicting and satisfying as homebrewing itself. We introduce one Canadian homebrewers unique view of the unique extension of this beloved hobby.

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From Janes and Joes to all-out Pros Being a homebrewer pushes your creativity into overdrive. Here, Jeff Broeders, head brewer at Indie Alehouse Brewing shares his own experience.

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“Stars of tomorrow”

R

egardless of what you did before, where you came from, or who you are - home brewing is so often a common bond, the background, of many professional brewers.

Just how many professional brewers of tomorrow have emerged, through circumstance, in 2020 alone? A lot, we hope!

But turning professional is the not the beall and end-all of homebrewing. It’s enough of a reward in itself.

In this edition, we speak to Sheena Strauss.

Sheena, who is a member of the True Grist Homebrewing Club, has been home brewing for seven years.

We loved hearing about her experience, which involve striving for a greater understanding of beer and taking the Prud’Homme Beer Certification program that Roger Mittag created in Canada.

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Sheena was also kind enough to share two of her recipes; Little Bear Brown Ale, which is a Northern English Brown Ale, and Tropical Summer Weizen 2, which she describes as a Weizen/Weissbier.

Elsewhere we look at the phenomenon and camaraderie of sticker trading, delve deep on a new hydrometer device and speak to Jeff Broeders, the head brewer at Indie Ale House, about his journey from home brewer to fully-fledged professional.

Cheers!

(Follow us on Instagram @4.0)

Sheena Strauss is a force of nature in the most positive way.

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MY HOMEBREW JOURNEY

THIS EDITIONS HOMEBREWER HAS CAUSED US TO DEVIATE FROM OUR STANDARD PROTOCOL. GENERALLY WE FOCUS ON 2 CANADIAN HOMEBREWERS PER FOCUS ARTICLE BUT THIS MONTH ONE OF THE BREWERS WE APPROACHED BROUGHT SO MUCH GREAT CONTENT, BRIMMING WITH OBVIOUS PASSION FOR THE PASTIME, THAT WE DECIDED TO SHINE THIS MONTHS LIGHT SOLELY ON HER.

I

was recently paired with @gramecounterpoint for a Sunday morning judging session at Shortfinger Brewing Company’s COVID delayed “I <3 Pills” contest. I admitted that I have had a beer or 2 from the brewery he is a partner in but couldn’t remember how it got my hands on it as I have never been to his spot.

Then it hit me. “I think Sheena, @knowledgeontap, brought me one a few weeks back when we met for a quick mystery hop drop off and impromptu appropriately distanced bottle share in the parking lot of Milton’s new Third Moon Brewery.”. Graeme replied with “Sheena? I don’t think I know her.” then someone at another table said “You know Sheena.” very matter of fact’ly to which he replied “Of course. Sheena!”.

I completely understood the reaction because I think I would have had the exact same one. Sheen is not in my immediate social circle so it could easily take a second or 2 for it to register but when it does you can’t help but smile because as you’ll see below she explodes with positive energy and compassion that certainly leaves a strong lasting impression.

Sheena Strauss o o o o

@knowledge.on.tap Cambridge, Ontario Member of True Grist Homebrewing Club Homebrewing for 7 years

Originally, my partner and I were looking for a hobby to do together that would allow us to explore and utilize our educational backgrounds (computer engineering and physics on one side and biology, biotechnology, and microbiology on the other side) and wanted to make something that we were both passionate about, craft beer!

We were looking to get more into craft beer and were out of university and newly house and car poor so Homebrewing seemed like the perfect fit for us.

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Believe it or not, I did not like beer, or any alcohol, when I first started university, it was my partner that got me into it. At first, beer that I could afford and had access to at the time did not really intrigue my senses. Once, craft beer was becoming a little more available, and I could afford to try more of it, I was shocked that beer could taste so good. At the time, I was not able to articulate or fully grasp what went into brewing a beer (my late grandfather made wine and my father would share the stories of wine making from his childhood experiences however, that was not brewing beer).

The different styles, the history of beer, and what I was experiencing with my senses was all something that needed to be explored. We took the leap to learn to make beer and grow on this journey together.

I am very fortunate to have someone in my life that was supportive of my passion and enthusiasm for Craft Beer and that loves to get nerdy with me!

In the beginning, there was a lot of research as no one I knew was doing it so I was only able to rely on what I could find out online.

Knowing that I wanted to learn as much about brewing as possible I went for the largest system that was within budget and that was 5 Gallons (19 Liters). Purchased a nice starter kit from Toronto brewing and started out with 5 Gallon Brewers Best Kits.

The kits come with everything you need to brew on a stove top - with malt extract and specialty malts. After quickly realizing that Homebrewing was to be something I wanted to get more into, the next step was all grain brewing which led me to the system I have now. I also quickly realized that bottling was something that I would much prefer to do for beer styles like the Belgium Ales and when people come to me for making beer gifts for others. Kegs are an awesome upgrade to do if you want to continue with this hobby. Learning to build the keezer system and making it your own makes for a fun DIY project as well! And as a bonus, you are pretty much set up to order kegs from your favourite craft breweries - all that was needed for my system was an adapter to hook up to sanke kegs and enjoy!

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I then started delving deeper into learning as much as I could about brewing on a homebrew system that mimics what you typically see in breweries today. The Brewing Elements Series is a great collection that focuses on each of the four main ingredients in beer; malt, water, hops, and yeast. Throughout this journey I was also learning about the efficiencies of my system, how to problem solve in a brewing environment, and how utilize the previous knowledge and skills sets from my degree (a science background is handy; laboratory skill sets, researching, and an understanding of microbiology) and the years of working in manufacturing environments on the production and quality lab side (SOPs, GMPs, quality control testing, and safety to name a few). The best way, I found, was to make clone recipes as you can test them side by side to see how close

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you are to the original. The more you can understand your system and procedures the better you can test new pieces of equipment that you want to add to your Home Brewery!

Learning to pull upon my microbiology skills from school I was quickly interested in making my own yeast starters. It really helps when you order a lot of recipes at a time to make the trip to Toronto worthwhile. Yeast is only viable in the quantity that you need for only so long, so making starters was essential. Visiting the Amsterdam BrewHouse by the lake shore was also included (bonus!!) in that trip as well - love seeing what they have on tap in their Adventure Brew series! I get excited to see something new and different as it inspires me as a brewer.

My most memorable experience of making a yeast starter was when I wanted to make a Trappist Rochefort clone and I researched that it was bottle conditioned with their Belgian ale yeast so I went to LCBO and picked up a few Rochefort 8s. I let the beers settle in the fridge to let the yeast settle on the bottom and then the fun began. Decanted the beautiful beers into glasses, making sure not to disturb the yeast slurry at the bottom and poured the slurries into a batch of starter. It took multiple yeast starters to get it to the quantity that looked like â&#x20AC;&#x153;enoughâ&#x20AC;? (I donâ&#x20AC;&#x2122;t have a lab yet to verify, unfortunately) and then brewed and pitched the yeast and hoped for the best! Let me tell you, the air was so delicious smelling that you wanted to stay in the room and bask in it! The clone was amazing and the yeast performed beautifully!

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Nowadays, I am fortunate to have Short Finger Brewing in my area so I can get supplies closer to home and have their beer at the same time! I still make yeast starters for the extra security and because I am a lab geek and enjoy making them! You can see my highlights on Instagram for some homebrewing tips on how I make yeast starters for example as I love to share what I’ve learned over the years. Keep in mind there are multiple ways of doing things so I encourage everything that I help get into the hobby to look around and see what others have done and talk to them about their learning journey as what you see them doing now is most likely not how they started out. Trust that the passionate homebrewers will love to talk about it and help point you in the right direction to get you started on your own journey. Another valuable resource is to look

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for homebrew clubs in your area. The education, sharing of knowledge, and even access to equipment that you don’t currently have can really help in your brewing journey.

True Grist has been a wonderful community for me to grow personally as well, as they are all so welcoming and cheering you on and even given me opportunities to present at club meetings!

After brewing for some time, I learned that I wanted to explore a deeper understanding of what I was smelling and tasting so that I could articulate it better for myself, ask for better feedback from people with more guided questioning, and be able to share my love and enthusiasm of craft beer to others. I am known as the beer girl that talks to everyone about beer lol!

This led me to the Prud’Homme Beer Certification program that Roger Mittag created in Canada. I am happy to say that I am now a Beer Sommelier! I love that the program teaches about food and beer pairing as well as I find myself taking the time to experiment with pairings and really sit with my food and beer during a meal/dessert/snack, being in the moment, instead of being distracted and eating or drinking for the sake of it.

The importance of Community I have found my passion in craft beer and currently working my way into the industry, from pharmaceuticals, so that I can

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pursue my passions and learn and grow and share my knowledge in an industry that is also growing and changing. I have really found myself within the craft beer community and will continue to do so with the help and support from such a wonderful community of people that this industry is made of.

The personal side of the craft beer and homebrewing community is very important to me. First of all, I try to wear the things that will inspire me and grace me with the positive beer energy of the beer Goddess Ninkasi (yes, women of colour were the first brewers and there was a Goddess of Beer called Ninkasi!) and the women brewers before me and the positive people who have influenced my life. Wearing the beautiful mash paddle and hop necklace along with the hop ring from the talented metalsmith @prettypenniejewellery (that used to work in the industry when women reps were not common) and beer clothing from @smilesapparel, (one is a beautiful yellow beer Goddess sweater that I love to wear as I get cold all the time), and on my last brew day I was wearing @highgravitysupplyco Black Lives Matter Craft Beer Community shirt that was a collaboration with beautiful people in the craft beer community. Ed from @tdotdrinks (Ed and his wife Meo @craftbeerphoenix are like older siblings to me and have been helping me grow so much as a person, a woman, and as a female trying to break into the craft beer community) and Mary from @craftbeerbailey (a talented artist that is also working in the industry) where %100 of the proceeds goes toward supporting black brothers and sisters of the community. If I can plan it right, ordering food from the talented Lori @allsauced is the way to go on a brew day (food inspired by and made with craft beer from the community) as you know you will be getting hungry during a long brew day.

When I am not eating Lori’s creations, I always am inspired by her in my food creations. To me, if you surround yourself with wonderful people and help support your community, that is where you draw your energy from - your ener-

brewersjournal.ca

ware can really allow you gain some good insight into your system, help you create solutions/changes to improve, and even help you with future equipment purchase decisions. Another big one that is useful if you are wanting to play with water chemistry is the Bru’n Water spreadsheet.

It really helps you better understand your brewing salts and helps you to achieve the water profile the way you want it, especially useful if you are wanting to recreate the water used to brew a beer in a specific region of the world.

gy to love, create, inspire, learn, grow, share, and most of all support one another. That is important to me in my craft beer journey and in life! There is a person behind the beer, a community that influences the person, and together we all can build something beautiful.

Tech Leveraged Using programs like BeerSmith and some custom Excel spreadsheets is something that I like to use as I love to see data.

Whether it’s collecting batch metrics (can assess how repeatable your procedures and recipes are), learning about my mash and brew house efficiencies (useful for when you get a new piece of equipment and want to see if it improved your system or not), boil down rate graphs (to better get to the volume and gravity you want at the end of the boil), or simply having a place to create and keep your recipes and the ingredients and inventory you have, technology in the form of soft-

Coming from a laboratory background and my partner from a software engineering background we both appreciate what software and metrics can do for our work and in the brew house while appreciating the history of how beer was brewed in the past.

Beer would not have been as consistent and it is now with the science, knowledge, and technology we have access to nowadays however, it was still something of beauty in its own right that even helped to keep people alive when water sources were not safe to drink from.

Thoughts on Sheena What did I tell you? Sheena is a force of nature in the most positive way. Constantly educating herself, purposefully surrounding herself with other great people to aid in her own evolution as a person, vocal participant in the Black Lives Matter movement, recently working on an Indigenous charitable effort (not mentioned above), all on top of a demanding day job and several unique hobbies (hit her up about Scouba Diving if your so inclined).

I’m guessing COVID is scared of Sheena.

If you are, or know, an industrious homebrewer that is positively influencing the community please drop me a line @brew4.0 on IG and I’ll be sure to reach out.

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TRY THEM YOURSELF...

Ale n w o r B r a e B Little wn Ale (11 C) h Bro

lis Northern Eng

BREW STATS

25 gal Batch Size: 5. gal Boil Size: 6.92 in Boil Time: 60 m l: 5.98 gal End of Boil Vo Vol: 5.10 gal Final Bottling age : Ale, Single St Fermentation

PREPARE FOR

BREWING

2019 Date: 20 Jan na Brewer: Shee ris Asst Brewer: Ch BoilerMaker o Mash Tun / lo Ig Equipment: Kettle 0% Efficiency: 76.2 ciency: 83.3 % Est Mash Effi 40.0 Taste Rating:

NTS

BOIL INGREDIE

IBUs min, Hop, 20.0 %] - Boil 60.0 0 .5 [4 s le gg ng 1.25 oz Fu l 15.0 mins), Fini loc Tablet (Boi rlf hi W Us s em It p, 0.50 min, Ho 3.4 IB 0 %] - Boil 10.0 .3 [5 te et m illa IBUs 0.50 oz W 5.0 min, Hop, 1.6 [4.50 %] - Boil s le gg Fu oz 0.50

arter used o No yeast st t ing Equipmen Prepare Brew o Clean and gal er Needed: 8.42 o Total Wat er Acid: None o Mash Wat

WATER PREP

Post Boil Vol: o Estimated SG Gravity: 1.050

ater ent 8.42 gal RO W ash) Water Ag um Sulfate) (M ci al (C m su yp t 2.30 g G h) Water Agen Chloride (Mas m iu lc Ca g 20 2. ater Agent Soda (Mash) W 2.10 g Baking

t Post Boil

5.98 gal and Es

sfer Wort

Cool and Tran

mperature rmentation te Cool wort to fe

o to fermenter IBU, 0.06 gal of 5.25 gal Transfer wort Adjunct, 5.0%

), o M l SR ga .0 47 (0 e final volume 0. ev lls U, hi IB Hu ac ce % to .0 Ri ed 60 oz , ed in 8.0 if ne (3.0 SRM), Gra o Add water t, Maris Otter U, 0.12 gal IB % .0 15 6 lbs Pale Mal , in REDIENTS SRM), Gra ENTATION ING M ory Malt (25.0 R l ct FE Vi ga oz t 05 0.

7.9 U, s 1 lb Labs #), Yeas in, 7.0% IB gal I (Escarpment 5.0 SRM), Gra e (2 05 Al t 0. al h U, is M IB y gl ne En 0% 1.0 pkg get: 1.050 SG) 11.2 oz Ho ), Grain, 6. al Gravity (Tar in - 60L (60.0 SRM t ig al l Or M l ga al ta tu 03 ys 0.

Ac Cr l) % IBU, o Measure 9.6 oz Caramel/ (Target: 5.25 ga 0 SRM), Grain, 4.0 Batch Volume l Malt -120L (120. l al ta tu ga ys Ac 02 Cr re 0. el/ m su U, ra IB 0% o Mea 6.4 oz Ca SRM), Grain, 3. e Malt (350.0 at t ol en oc Ag Ch er oz at 8 ,W 4.

N ate) (Sparge) (Calcium Sulf FERMENTATIO ent 1.70 g Gypsum Ag er at W (5.00 days at , e) on rg ti pa ta Chloride (S ary Fermen m im iu Pr lc Ca 19 g 20 0 n 1.6 20 Ja at 65.0 F) 65.0 F, ending

IENTS

MASH INGRED

MASH STEPS

in F 152.0 F 60 m water at 163.5 of qt 5 .2 13 d m 8.0 F 10 in Mash In Ad er at 207.0 F 16 at w of qt 18 6.

Mash Out Add o

o

o

Acid: None Sparge Water er at 168.0 F h 3.57 gal wat l Fly sparge wit lume of 6.92 ga achieve boil vo Add water to 1.041 SG boil gravity is Estimated pre-

NTS

LING INGREDIE

DRY HOP/BOTT

o

o o

o

ate: 1.016 SG) ravity: (Estim G l na Fi re su Mea Carbonation: 25 Jan 2019 : ed gg Ke d/ le Date Bott gar 28 oz Corn Su Bottle with 4.

F 0 days at 65.0 Age beer for 7.0 y! rink and enjo 01 Feb 2019 - D

COMMENTS

er so slightly fire that are ev e th on ts nu asted ed tofu, steak, th notes of ro ramel brown wi like grilled smok ca es y sh st di oa y -t an ty m as ir with own Ale is a ro at you can pa Little Bear Br session beer th V AB 1% 4. a ney. It is drizzled with ho d pretzels. rie boards, an te cu ar Ch n, chicke

o

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Tropical Summer W

eizen 2

Weizen/Weissbier (1 BREW STATS

Type: All Grain

Date: 23 Aug 2020

Batch Size: 5.25 gal

Brewer: Sheena Asst Brewer:

Boil Size: 7.33 gal

Boil Time: 60 min End of Boil Vol: 6.30

Equipment: Igloo Ma sh Tun / BoilerMaker Kettle Efficiency: 75.30 %

gal

Final Bottling Vol: 5.1 0 gal Fermentation: Ale, Sin gle Stage Using Galaxy hops an

banana-mango flavo

Est Mash Efficiency : 86.8 % Taste Rating: 42.0

NOTES

d fermenting warm

er for

ur.

PREPARE FOR BREW

ING

BOIL INGREDIE

NTS 0.50 oz Hallertauer Mi ttelfrueh [4.00 %] Bo il 60.0 min Hop 12 6.7 0.50 Items Whirlfloc IBUs Tablet (Boil 15.0 mins ) Fining 13 0.50 oz Galaxy [14.00 %] - Boil 10.0 min Ho p 14 8.5 IBUs

o Create a yeast sta rter with 1.50 L of wo rt (5.35 oz dry o malt extract) o Clean and Prepare Brewing Equipment o Total Water Need o ed: 8.86 gal o Mash Water Acid: o

2.0 ml (0.1 tbsp) Lacti c Acid (88%) o 8.86 gal RO Water

5 A)

WATER PREP

2.20 g Gypsum (Calci

um Sulfate) (Mash)

Estimated Post Boil Vol: 6.30

gal and Est Post Boil Gravity: 1.051 SG

COOL AND TRANSFER

Cool wort to fermen

Transfer wort to fe

tation temperature

WORT

rmenter Add water if needed to achieve final volume of 5.25

FERMENTATION INGR

1.0 pkg Ã&#x153;berweizen (Es

carpment Labs #) Ye

gal

EDIENTS

ast Water Agent o Measure Ac tual Original Gravity (Mash) Water Agen (Ta rg et: 1.051 SG) t o Measure Actual 1.70 g Epsom Salt (M Batch Volume (Targ gSO4) (Mash) Water et: 5.25 gal) Agent 1.50 g Calcium Chlor ide (Mash) Water Ag FE RMENTATION ent 23 Aug 2020 - Prima ry Fermentation (21 da ys at 72.0 F, ending at MASH INGREDIENTS 72.0 F) 8.0 oz Rice Hulls (0.0 DRY HOP/BOTTLING SRM), Adjunct, 5.1 % INGREDIENTS IBU, 0.06 gal 5 lbs 9.8 oz Wheat Ma 1.50 oz Galaxy [15.00 lt (Gambrinus) (2.3 SR %] - 2.0 Days Befo M), Grain, re Bottling for 2.0 Da 57.0 % IBU, 0.44 gal ys 3 lbs 11.8 oz Pilsner (2 o

Me as ur e Final Gravity: (Estim row) (Gambrinus) (1.6 ate: 1.011 SG) SRM), Grain, 38.0 % IBU, 0.29 gal o Date Bottled/Keg ged: 13 Sep 2020 1.81 g Gypsum (Calci o Carbonation: Ke um Sulfate) (Sparge g with 7.26 PSI ), Water Agent 1.41 g Epsom Salt (M o Age beer for 0.00 gSO4) (Sparge), Wa days at 65.0 F ter Agent 1.21 g Calcium Chloride o 13 Sep 2020 - Dr (Sparge), Water Ag ink and enjoy! ent 2.00 ml Lactic Acid

MASH STEPS

COMMEN

TS 152.0 F 60 min Tropical Hefeweizen is not your typ Mash Out Add 5.98 ical Hefe. qt of water at 211.8 F 168.0 F 10 min This 5.1% ABV hazy pale golden wh eat beer has a tropic al twist with the juicy Galaxy hop additions and is dry o Sparge Water Ac ho id: 0.4 ml (0.0 tbsp) pp ed to all ow for citrus Lactic Acid fruit aromas to hit your nose even more. Ferm (88%) ented warmer to fa the banana charac vour teristics of the yeas o Fly sparge with t and create sunshin 3.94 gal water at 168 a glass. Having this e in .0 F anytime of the year o Add water to ac will allow for your me hieve boil volume of to bring you back to mories 7.33 gal sunnier days and ev o Estimated pre-b en oil gravity is 1.042 SG pa irs we ll wit h a variety of dishes including sw eet and savoury bre akfasts.

Mash In Add 13.71 qt

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GADGET CORNER: FLOATY

THE FLOATY HYDROMETER DEVICE IS A DROP IN BATTERY OPERATED DIGITAL HYDROMETER THAT LIVES IN YOUR BEER AND CONVERTS BUOYANCY TO GRAVITY AND TRACKS THE PROGRESS OF YOUR FERMENTATION PROCESS.

O

ur continued search for the coolest homebrew tech had brought us down quite a few internet rabbit holes, as well as prompted us to have some very detailed “conversations” with other passionate Hombrewers on Instagram.

During one of these sessions a few months back I came across the Floaty Hydrometer. A group of brewers I regularly connect with was debating the merits of intrusive vs non intrusive live fermentation tracking technology and all the typically desired attributes were discussed. Attributes such as accuracy, affordability, data visualization and so on and we’re happy to report, as you’ll see below, the Floaty ticks a lot of the right boxes.

Pros o Accurate o Affordable o Easy to configure and calibrate o Free App with impressive o

data

visualization Strong customer service

Cons o Restricted app platform access o Limited integration into popular o

Brewing Systems Lack of official website

Review I was nervous. I’m not going to lie. I’ve have both good, and not so good experiences with Homebrew fermentation technologies over the years. Combine that with the fact that as much as I love brewing automation technology, I am admittingly nowhere near programmer status and some of the info I read “on the line” (wink wink) had me wondering if I bit off a little more than I could chew. Specifically around configuring and calibration but I’m skipping ahead a little.

Lets start from the beginning.

The process to get my Floaty units was easy enough. I reached out to @floatyhydrometer on Instagram and struck up a conversation about the technology. I paid direct though paypal as there is no dedicated website for the typically DIY device. When discussing it with Julian, the designer/coder, I was informed that unless he assembles the unit for customers that request asembly services there is currently no revenue derived from the device. Its truly DIY, so you can buy the parts anywhere you chose, and the app is free. His goal is to improve the unit though feedback and eventually distribute the components on a large scale while maintaining the DIY functionality.

I cant speak 1st hand to the assembly of the unit as Julian at Floaty was kind enough to preform this task for me. I will say that in my

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research (the best site I found was www. diyhomebrewers.com/2020/09/floaty-wifi-hydrometer-montaje-y-como.html) the feedback is not only positive in general, but favorable vs other comparable DIY units.

Remember earlier when I mentioned that I was concerned about my config capabilities? Well I am proud to report that I was able to pull down the Flash Download Tool from the Google Drive that its linked to and get the 1st unit set up with a bit of a foggy head on a Sunday morning. While I was going through the motions of the set up and calibration I was messaging with Julian at Floaty on IG and each message was not only answered swiftly, but always offering assistance and support. There are 2 calibration options. A quick one with just water and a longer multiple step one with a sugar solution that you dilute 4 or 5 times through the process. I chose to try the quick one with water and so far the accuracy has been within 0.001 when compared to my conventional glass hydrometer.

The data is displayed as good as any comparable tech I have seen so far in the fermentation tracking space and the App has some features that I really appreciate. In previous edistion of the Homebrew Tech Review I stated that I am a fan of any process related tech that has native temperature transmission and the Floaty is no dif-

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ferent, as temperature is obviously a key factor in fermentation quality. Underneath the Temperature and Gravity Chart (that you can touch and receive pin point data from a certain time in the process) there is a list of data that includes a counter to the last data transmission, fermentation start and end dates, min and max temperatures, as well as apparent attenuation and estimated alcohol by volume. You can even change the theme from light to dark which I have jumped back and forth on.

Thats right. its only +/- $25 CDN for the DIY version and +/- $70 CDN plus shipping if you support Julian by having him build it for you.

By choosing DIY you can actually have up to 4 units for the price of 1 commercially available digital free floating hydrometer.

Could the Floaty be the perfect holiday gift for the tech loving homebrewer in your life? At its price point its hard to argue agaisnt trying one out, and if you do please send us feedback about your experience to @brew4.0.

In my opinion one of the coolest things about the App is the Archive. Being able to pull up and discuss a brews fermentaion curve with your Homebrew mates on the fly is a special kind of nerdy that I will always sign up for.

So far the Floaty can only be used on its Android App or integrated into BrewFather Brewing Software. Iâ&#x20AC;&#x2122;ve been considering a move over to Brewfather myself recently (see opening comment on rabbit holes and IG bitch sessions) and if I pull the trigger I will report what I find about the functionality of the unit on that platform vs its native App.

Closing Accurate measurment? Check. Easy to config and calibrate? Check. User friendly App? Check. +/- $25 CDN? CHECK!

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#STICKERTRADE

by Krzysztof Binczyk aka @thousacredliver (IG)

THE #STICKERSWAP PHENOMENON CAN BE AS ADDICTING AND SATISFYING AS HOMEBREWING ITSELF. IT IS A UNIQUE WAY FOR HOMEBREWERS TO EXHIBIT AND SHARE THEIR CREATIVITY WITH OTHER HOMEBREWERS ON A GLOBAL SCALE WHEN SHIPPING YOUR OTHER CREATIVE OUTLET IN LIQUID FORM, MAY NOT BE A VIABLE OPTION. HERE IS ONE CANADIAN HOMEBREWERS UNIQUE VIEW OF THE UNIQUE EXTENSION OF OUR BELOVED HOBBY.

In aspects of transnational bridging, the sticker has proven to establish relations and blur the lines of national identity. It promotes communication between people who would otherwise find no premise to intervene. This in fact is the stickers’ greatest achieving attribute; binding us through realization and celebration of our commonalities, instead of differences.

Through the process of design we subject ourselves to forces of inner-reflection and assessment of ideals. What does the sticker mean to convey, and how do we tap into the source of that transmutation? Through this act of self-discovery we begin to examine our psyche and emotions that inspire to create.

Through the channeling of our most inner aspirations we arrive at conclusions of the wildest kind. Broad and generic definitions seldom attract, conversely translate a disdain for art and creative expression.

As homebrewers we’re not bound to any boardroom of judges. You are your own master! Dare to stand out and scream at the complacent republic that YOU are not one of them, that you are an individual, and you demand utmost respect and attention. Allow your design to be the psycho-manifesting trigger that breaks through monotony.

In our current divisive state, perhaps now more than ever do we need this flimsy cut of sticky pulp to remind that outside of our polarizing political ideals we are truly more similar than we are different. That we are stronger than our divisions; and the after-thought of a placed sticker can re-bind us into the fabric of a united family. Through the sticker we sow camaraderie and friendship, in turn establishing foundations of integrity and trust. What better way to honor the flags of our fathers; who paid in sacrifice for us to breathe the fragrant air in virtue of peace.

I urge you all to make your sticker your very own, then trade or give it away like a piece of your very self.

If you have any questions about how to start trading stickers with other homebrewers please reach out to the author or @brew4.0 on instagram for advice. It’s shockingly easy and very “field of dreams”, but we would be happy to help all the same.

W

hy do we do this?

A piece of printed sticky paper holds almost no value, yet when traded becomes a gesture of transpersonal significance. The ubiquitous phenomena of the sticker permeating through social networks has become a token of appreciation, gratitude, and kindred fellowship.

Breaking down walls of fragility and obscurity; an informal gesture of national and transnational bonding. An implicator of communal understanding, and a’ de-facto trade currency.

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FROM JANES AND JOES TO ALL-OUT PROS

Name: Jeff Broeders Location: Toronto, Ontario Brewery: Indie Alehouse Brewing Co Time in Professional Brewing: 10 years Job Title: Head Brewer Time as a Homebrewer: Over five years.

What was your favorite aspect of Homebrewing and why?

Make styles of beer that was not accessible

What was it about Homebrewing that contributed to you wanting to do it for a living?

Its rewarding. Seeing other people enjoying your beer creations. Itâ&#x20AC;&#x2122;s pretty cool.

Do you have a fun Homebrew story that you would like to share with the readers?

Long story short. Home brewed with a few pals. The more we drank, the sloppier the brew day went. Some nacho cheese tortilla chips accidentally made it into the beer, which resulted in purposely adding the remainder of bag of chips.

Beer was delicious.

What exciting things are you currently working on?

Just finished our coolship season, which always excites me. And doing a lot of flavoured/pastry stouts and porters this winter season. Lots of fun releases coming up.

Daily Duties:

Oversee operations of our 3 breweries

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