Brewers Journal UK - Winter 2025

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

WINTER 2025 | VOLUME 11, ISSUE 4 ISSN 2059-6669

THAMES SIDE BREWERY Cask, community and classic rock in Staines-upon-Thames 06 | NEWS: BREAKTHROUGH IN CROP RESILIENCE

34 | BIANCA ROAD: NEW BEGINNINGS IN BERMONDSEY

74 | HOMEBREW: LES O’GRADY SHARES HIS JOURNEY

www.nzhops.co.nz

LEADER

ON TO THE NEXT CHAPTER

H

ello and welcome to the

delivered talks and took part in panel

latest edition of The

discussions and workshops at our

Brewers Journal!

Brewers Lectures and Brewers Congress

As 2025 draws to a close,

event that took place throughout the last

we’ve recently had the

12 months.

most recent Budget, one that - yet againoffered little support for our industry.

I also want to thank all of the companies

The Board of the Society of Independent

that support the publication in print, on-

Brewers and Associates also penned an

line and also by exhibiting and sponsor-

open letter imploring Chancellor

ing our live events.

Rachel Reeves to think twice on some

They are the lifeblood of what we do and

of her policies outlining that damaging

the support, especially in London this

business rate decisions could be “the

year, was a great vote of confidence in

difference between closure and survival

what we do.

for businesses”.

While these events carry a great deal of So now more than ever it’s imperative

responsibility, they also remain a fantastic

to platform and promote this industry

privilege. Having people and companies

that remains awash with innovation and

from around the world both attend and

invention.

participate is something we never take

New breweries continue to open on a

for granted. I want to also congratulate

regular basis. And it’s these businesses

all of the winners of our 2025 Brewers

that play integral roles in their commu-

Choice Awards.

nities, both as social hubs but also as

There was an incredible wealth of talent

sources of employment. If you have a

throughout.

story you want to share, please get in

So a huge well done once again to Ans-

touch via our details overleaf.

pach & Hobday, Amélie Tassin, Northern

LEADER

Monk, Thornbridge, Garrett Oliver, Dan

brewersjournal.info

On a positive note I want to say a special

Gooderham, Reece Hugill, Emily Mappin,

thank you to everyone that has sup-

Lost Cause Brewing Co, Wiper and True,

ported us this year. The industry has

Fell Brewery, and Patrick Morton.

changed a great deal since we started out a decade ago. But amid a backdrop

We are thrilled to return to The Big Penny

of transition and change in the market, I

Social in London for our 2026 Brewers

am grateful to everyone that continues to

Congress and we are also holding our

make the brewing sector so special.

Brewers Lectures in Newcastle, Somer-

From a personal perspective that means

set and Leeds. It goes without saying that

all of the brilliant breweries that operate

we’d love to see you there.

and the brewers that work here in the UK

At The Brewers Journal we will continue

and beyond.

to celebrate and champion all of the

Thanks also to the amazing pubs, bars

good that is happening in the industry.

and bottle shops that play an invaluable role in advocating and championing the

Until next time, I wish you all the best in

beers and breweries that we know and

2026 and beyond.

love.

Tim Sheahan From a Brewers Journal point of view,

Editor

that also means all of the people that

WINTER 2025

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3

WINTER 2025

CONTENTS

CONTENTS

News Analysis How a scientific breakthrough aims to help secure crop resilience for generations to come.

06

Dear John As Fuller’s celebrates its 180th anniversary, John Keeling toasts the brewery’s ongoing success.

10

Comment | TCO The importance of total cost of ownership (TCO) when investing in new capital equipment.

12

Comment | Branding Why good branding isn’t just about standing out but instead the real test is staying consistent.

14

Comment | Water The importance of maintaining compliance when running a biological effluent treatment plant (ETP).

16

Comment | Distribution How data and transparent pricing is helping brewers reduce costs, complexity, and carbon.

18

Brewers Intelligence | Winter The latest insights and expertise from across the field of ingredients and sales.

20

Ingredients and Adjuncts When it comes to producing excellent beers you need manufacturers and suppliers of ingredients and adjuncts to be of equally high quality.

58

Insurance and Legal In the world of brewing, knowing where to turn for insurance and legal advice is imperative.

68

Homebrewing Les O’Grady, co-founder of Neptune Brewery in Liverpool, takes us on his brewing journey.

74

28 28

Thames Side Brewery

Celebrating its 10th anniversary in 2025, this Thames Side Brewery business has shown the this 10 years young in 2025, importance of a brewery tois in Staines-Upon-Thames the community. thelocal power of community.

52 Packaging

How a recent investment at Northern Monk has helped the Leeds-based business upgrade its labelling and packaging operation.

4

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WINTER 2025

BREWERS JOURNAL

CONTENTS

CONTACTS Tim Sheahan Editor tim.sheahan@reby.media +44 (0)1442 780 592 John Keeling Contributor Josh Henderson Head of sales josh.henderson@reby.media +44 (0)1442 780 594 Jon Young Publisher jon.young@reby.media Reby Media 6 Grove Road, Hemel Hempstead, Herts, HP1 1NG

brewery proof of

34 Bianca Road Brew Co

The London brewing scene is in a state of transition but at Bianca Road Brew Co, now under new ownership, things are just getting started.

26 Inclusivity

For UK brewers and distillers, this is a moment of opportunity. Inclusion is not a distraction from business goals - it is a driver.

brewersjournal.info

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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.

WINTER 2025

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5

NEWS ANALYSIS

NEW BREAKTHROUGH IN CROP RESILIENCE

AGAINST A BACKDROP OF UNPREDICTABLE WEATHER, THE CARLSBERG RESEARCH LABORATORY HAS JUST SHARED A SCIENTIFIC BREAKTHROUGH THAT WILL AIM TO HELP SECURE CROP RESILIENCE FOR GENERATIONS TO COME.

A

new scientific

team has uncovered how the complex

researchers mapped the diversity of

genetics of a single gene, MKK3,

MKK3 gene variants in barley from

controls seed dormancy and sprouting

around the world.

risk in barley, revealing new ways to

“Our work shows how centuries of

breed crops that are both resilient to

farming and climate adaptation have

climate extremes and suited for diverse

shaped the genetic landscape of this

agricultural needs.

vital crop and provides a roadmap for breeders to balance dormancy

“At Carlsberg, we believe that science

and sprouting risk – helping farmers

should be shared,” explained Birgitte

everywhere grow better crops, even as

Skadhauge, vice President and head of

weather becomes more unpredictable,”

the Carlsberg Research Laboratory.

added Christoph Dockter, head of cereal

“By publishing our research in Science,

crop development at the Carlsberg

we’re inviting the global scientific

Research Laboratory.

community to build on our findings, accelerate progress, and help secure

From their research the team identified

the future of food. “This breakthrough is

how different versions of the MKK3 gene

bigger than beer – it’s about brewing a

affect seed dormancy and sprouting

better tomorrow for everyone.”

risk, with some variants offering greater resilience to wet harvest conditions.

breakthrough is aiming to help safeguard food

Using advanced genetic analysis

Figures from the research illustrate the

crops against climate-

and field trials across continents, the

worldwide distribution of these gene variants showing the selection dynamics

driven losses. The findings,

released by The Carlsberg Research

of century-long domestication and

Laboratory, were made available to

breeding and highlight regions where

scientists and breeders worldwide this

farmers face the greatest risk from PHS.

Winter.

Other findings show that date from

Unpredictable weather intensified by climate change is causing billions of pounds in losses to cereal crops like barley, wheat and rice.

Premature sprouting before harvest – known as pre-harvest sprouting (PHS) – reduces grain quality and threatens food security.

As a result, grains that germinate before harvest often don’t meet quality requirements in downstream industrial processes and are also more susceptible to spoilage, mold, and fungal contamination.

This means the grains are often not even suitable as animal feed. Predictably these losses can be devastating to farmers, and businesses that rely on a consistent production of high-quality crops.

But new work from the Carlsberg Research Laboratory-led international

6

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WINTER 2025

We’re inviting the global scientific community to build on our findings, accelerate progress, and help secure the future of food,” Birgitte Skadhauge, Carlsberg Research Laboratory

multi-year field trials reveal how targeted breeding can help balance crop performance and resilience, supporting sustainable agriculture in a changing climate.

Carlsberg Research Laboratory researchers, led by Christoph Dockter and Morten E. Jørgensen with Birgitte Skadhauge collaborated with a global team of researchers including Dominique Vequaud (SECOBRA Recherches), Eske Willerslev (University of Copenhagen, University of Cambridge), Nils Stein (Leibniz Institute of Plant Genetics and Crop Plant Research, University of Halle) and Robbie Waugh (International Barley Hub/James Hutton Institute, University of Dundee, University of Adelaide) to publish this discovery.

This discovery, the company said, complements Carlsberg Group’s ongoing

BREWERS JOURNAL

NEWS ANALYSIS commitment to building a resilient

efficient breweries, added: “Every year we

“This paper is a great example of how

value chain, like piloting regenerative

hear about malt yields rising or falling,

pan-genomics and structural variant

agriculture and replenishing water in

and the prices that swing with them. The

mapping can uncover key trait drivers

high-risk basins.

volatility is real.

that traditional breeding couldn’t easily

“Similar to the research unveiled, these

“Research like this is what will give barley

disentangle. For crop breeders navigating

actions not only seek to protect nature

production resilience over the coming

conflicting trait demands like yield versus

and society, but they help ensure our

decades. Higher yields, stronger crops,

quality or resilience versus market fit, this

business can continue to thrive for

and less exposure to extreme weather.

kind of genomic resolution is a game-

generations to come,” they added.

That matters whether you are a global

changer.

brewer or a 1k hl p/a craft operation.

“For hops, the parallels are striking.

NEW FINDINGS PRESENT A REAL OPPORTUNITY

Flavour and aroma demand is rising, “For me, what goes beyond ludicrously

but breeders still wrestle with disease

clever science is Carlsberg’s decision

pressure, climate stress, and long

Commenting on the findings, Chris

to make it public. Everything has been

development timelines.

Lewington, the founder of Brew

shared openly. The genetics, the findings,

“If we apply the same pan-genomic

Resourceful, said: “I recently attended a

the implications for breeding. They have

and marker-driven approach to hops,

session led by Birgitte Skadhauge, Vice

even made the resulting malts available

we could unlock new alleles for aroma

President and Head of the Carlsberg

commercially.

compounds, bitterness profiles, and field

Research Laboratory. I sat there

“They clearly understand something the

resilience. All without sacrificing the traits

genuinely stunned.

wider industry often forgets. Sustainability

brewers love.”

is not a competitive race. It is not about “I have spent the last few years deep

who gets to net zero first. It is about

-> To read the full paper, titled:

in craft brewery sustainability trenches

strengthening the systems we all depend

‘Postdomestication selection of MKK3

and almost entirely on the technical

on so that everyone has a viable future.

shaped seed dormancy and end-use traits in barley’. then follow this link in

side. Boilers, heat pumps, heat recovery, energy efficiency. All of it important. All

“It is worth stating the scale of the

your browser: https://www.science.org/

of it necessary. But sitting in that room, it

opportunity. Malted barley alone

stoken/author-tokens/ST-3031/full

became clear how narrow that focus is.

represents around ten percent of a

“Carlsberg’s approach looks far beyond

typical brewery’s carbon footprint.

the brewery and into the agricultural

Agricultural raw materials can account

supply chains of our industry.

for up to forty percent of total emissions.

“They are not just improving what

Improving the crop itself offers

happens inside breweries. They are

meaningful reduction without installing a

working to solve problems at the level

single piece of equipment in the brewery.

that decides the future of global food

“Of course, it’s not as simple as to sit back

production.”

and wait for Carlsberg to decarbonise our breweries, reducing what you consume,

He adds: “It is worth remembering that

reusing where possible, recycling

while we talk about barley as brewers,

what you can’t reduce and reuse and

barley is also a core crop in the global

purchasing better ingredients is the

food chain.

standard we all need to adopt.”

“Improving its resilience helps farming communities and food security as a

Francesco Lo Bue is an agronomist with a

whole, not just the malting and brewing

degree in food technology, specialised in

sectors.

hops aromatic compounds.

“This latest research is a perfect example.

The founder of Brewing Trade, he is also

Their scientists have mapped the genetic

a brewer with 10 years of experience

foundations of barley dormancy and

at craft breweries in Europe and the

sprouting risk by identifying the gene that

UK such as Beavertown in London.

determines whether a crop can withstand

Reacting to the latest research he called

wet harvest conditions.

it “fascinating”.

“This does not just benefit brewers. It benefits farmers. It stabilises supply

He said: “It’s fascinating to see how subtle

chains. It directly tackles crop loss from

genomic differences like MKK3 copy-

increasingly volatile weather patterns.”

number variation have played such a

Lewington, who works on decarbonising

pivotal role in shaping barley’s dormancy

operations and creating more resource-

and malting quality.

brewersjournal.info

Research like this is what will give barley production resilience over the coming decades. Higher yields, stronger crops, and less exposure to extreme weather,” Chris Lewington, Brew Resourceful WINTER 2025

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7

NEWS

EKEG REBRANDS FOR NEW ERA OF “KEGS MADE SIMPLE”

UNTAPPD EXPANDS TO FEATURE SPIRITS & SELTZERS

at Old Brewer’s Yard, serving pints and pies by Chef Calum Franklin, alongside the main bar and outside seating.

The UK and Ireland’s leading keg and

Untappd, a global platform for search

Alongside a rotating range of limited-

cask management ecosystem, ekeg,

and discovery and ratings and reviews of

edition craft beers and seasonal specials,

has unveiled a fresh new look and

beer and other beverages, is expanding

visitors can experience ‘Step into the

identity, marking its evolution into an

to allow drinks such as distilled spirits,

Pint’ which is described as an intimate

independent, innovation-driven business

wines, canned cocktails, THC-infused

360-degree immersive experience that

rooted in the beverage, hospitality and

drinks, coffees, and sodas on its service.

tells the story of Guinness’s heritage

circular industries.

The evolution grows Untappd’s style

within Covent Garden.

The rebrand signals a new attitude to a

categories from 450 styles to over 900

longstanding commitment in making keg

total drink categories, including pre-

and cask management easier, smarter,

packaged drinks of every coffee variety

and more sustainable for producers of

as well as the addition of pre-packaged

draft drinks of all sizes.

THC seltzers.

The business provides renting, leasing,

“Increasingly, craft beer consumers are

servicing and tracking solutions to over

diversifying beyond beer, discovering

600 customers daily, owns more than 1

and enjoying new beverage types. To

Cook said she wants to make the £7.5m

million kegs and casks, service just under

match broadening consumer tastes,

venue a true beer ‘destination’ and

4 million kegs and casks every year and

an increasing share of traditional beer

takes over from Lukas Pretzer, who

“see” over 10 million keg and cask trips

brewers are pursuing total beverage

has returned to Germany to work for

from brewery to bar and back again with

strategies, producing more beverage

Kaspar Schulz, and will focus initially on

their award-winning proprietary tracking

types for their consumers to enjoy at the

producing the brewery’s core range.

technology.

taproom, in bars and restaurants, and at

UILE-BHEIST BREWERY APPOINTS HEAD BREWER Charlotte Cook has been appointed as head brewer at Uile-bheist Brewery in Inverness.

home,” said Kyle Roderick, chief product

The Masters Brewing graduate from

“This is more than a new logo, it’s a fresh

officer of Untappd.

Nottingham University has spent the

start and a commitment to doing things

“These consumers and brewers no

most recent part of her career in London,

better,” said Christian Barden, CEO UK &

longer fit cleanly into a box. This

brewing with Trumans and Coalition, one

Ireland.

expansion of permitted beverage types

of the biggest independents in the city.

“There’s a nod to the past and a massive

affords users the option to discover,

Now, after swapping the UK capital for

pointer to our ambition to invest in our

check-in, and rate more beverages.

the Highland version, her ambition is to

fleet, technology and industry to make

It allows brewers and other beverage

see Uile-bheist attract beer aficionados

keg and cask management effortless for

producers to list more products for

from all over, as well as welcoming

producers and venues.”

consumers to explore and enjoy.”

appreciative locals.

The new visual identity was created with branding agency Studio Juice, whose

NEW LONDON GUINNESS BREWERY OPEN THIS MONTH

clients include Howling Hops, Camden

Also on her impressive CV are roles at Cloudwater Brew Co in Manchester as well as Põhjala in Estonia, which now

Town Brewery and Stella Artois amongst

Guinness has opened its new Open

exports to 30 countries.

many others, introduces a bold, modern

Gate Brewery, located on the site of the

“The market for our beer is very unique,

look and purpose behind “kegs made

historic Old Brewer’s Yard in London’s

with lots of tourists and consumers year-

simple”.

Covent Garden,

round. I’d really like to see Uile-bheist

“Transforming a business doesn’t begin

The new 54,000 sq ft venue “goes

become a destination for beer lovers

with a single-entry point, it takes a holistic

beyond a brewery”, blending beer

– a place where they can experience

approach,” said Ross Stirling, creative

innovation and a bold culinary

something individual and for locals to

director at Studio Juice.

programme with retail and community.

come any time and enjoy our products,”

He added: “The collective focus on

Visitors will have the chance to enjoy

Uile-bheist Co-Owner Jon Erasmus said

execution and detail not only made

a quality pint of the national favourite

he was delighted to have Cook on board,

this project a joy to deliver, but also an

beer, after exploring a world leading

with the Brewery and tap room targeting

exciting launchpad for the company’s

microbrewery facility led by Master

further growth from a solid foundation.

new era as a market leader.”

Brewer, Hollie Stephenson, the company

“Charlotte brings a wealth of experience

ekeg is resetting solid foundations to

said. Chef Pip Lacey, formerly of Hicce

in the UK brewing scene and we are

deliver more draft, less carbon, improved

and the Michelin-starred Murano will

excited to see how she develops our

industry value with global desire through

helm Gilroy’s Loft and Porter’s Table

existing range but also to hear her ideas

a brand led customer first offering.

restaurants. With casual courtyard dining

for seasonal beers and collaborations.”

she said.

8

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WINTER 2025

BREWERS JOURNAL

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DEAR JOHN

A LONG TIME IN THE MAKING

THIS NOVEMBER, PATRONS HAVE BEEN RAISING A GLASS TO 180 YEARS OF FULLER’S. JOHN KEELING WAS NO DIFFERENT. AND TO TOAST THE MOMENT HE AND OTHER FANS OF GREAT BEER HAVE IMBIBED SOME SPECIAL BREWS PRODUCED TO MARK THE OCCASION.

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WINTER 2025

I

’m just writing this document

Some of you reading this will know I

whilst sipping a Fuller’s 180th

spent some time with Fuller’s (well some

Anniversary Porter. Considering

38 years in fact), and I would have been

its strength, it is remarkably easy

very proud of this beer if I had been in the

drinking for a 7% ABV beer.

team that had brewed this.

I was given this beer by the brewery at

180th Anniversary Porter celebrates

the dinner to celebrate Fullers 180th

heritage with a blend of Pale, Extra Dark

Birthday.

Crystal, Brown, and Chocolate malts, layered over classic Fuggles hops.

This was a great occasion held at the

This robust, bottle-conditioned, porter

famous Victoria Pub in Paddington. In

reveals deep chocolate richness,

attendance were people from the

complemented by raisin and burnt sugar

brewery and from the pub company too.

nuances from the Extra Dark Crystal malt.

Afterall this was a joint celebration.

The result is a dark, complex brew with

In addition, a number of highly regarded

a warming depth that honours tradition

beer writers were there and not only did

and craft.

the beer flow freely the conversation

And Guy Stewart, current head brewer,

roamed over many topics but as the

and his team have done a very good job

evening wore on, we kept returning to

indeed producing this excellent beer.

only one... beer.

BREWERS JOURNAL

DEAR JOHN Guy presented us with several beers to

even deal with a bunch of beer writers

try starting with the Anniversary Pale Ale

and an old brewer. Anybody who is

which at 4.7% was easy for me to drink a

visiting Paddigton needs to visit this pub...

couple.

To produce this Guy has used the export version of London Pride and dry hopped it with First Gold (smart use of an existing recipe). He then encouraged us to try the cask Vintage 2025.

Through my career, I have brewed many versions of Vintage Ale. But I must admit that Guy and his team at the brewer have really taken the idea of Vintage Ale and produced some excellent versions.

The hops used in this 2025 iteration of this brew are Pioneer, Phoenix, Most and

I think it is incredibly important to the British brewing scene that brewers like Fuller’s can exist and thrive.”

I left Fuller’s six months before Asahi took over the reins at the business, but I do keep a close eye on my old brewery as you can imagine.

All I can say in talking with the existing production staff they have received massive investment in the plant and the beer continues to be first class. I certainly have drunk enough of it.

I think it is incredibly important to the British brewing scene that brewers like Fuller’s can exist and thrive. 180 years is

Target, and they add a unique flavour to

a long time, and it does impact the way

this version. The cask matures quicker

you brew when you are there and in turn

than the bottle and this version was

Finally, Guy had decided to revive the

this influences the world of beer too.

superb but with plenty of potential to

Imperial Stout recipe, and this beer was

Without Fuller’s and the like then British

mature further.

stunning with chocolate cherry flavours,

brewing tradition and its influence would

and I did detect some Turkish delight

have died. I think this was reflected in the

We then tried the new Anniversary

there also. This must have come from

beers we drank that night.

Porter made with 100% Fuggles and

the rose petals which was originally

Pale, Brown and chocolate malt plus

suggested by my friend, the celebrated

some Extra Dark Crystal. This beer is so

Melissa Cole.

drinkable with chocolate and burnt sugar

I should also mention that the food at the

flavour plus some dark fruity flavours.

Victoria was superb, and the staff could

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WINTER 2025

|

11

COMMENT

THE COST OF OWNERSHIP

WHEN MAKING ANY INVESTMENT DECISION, PARTICULARLY WHEN PURCHASING HIGHVALUE PROCESSING EQUIPMENT, CAPITAL COST IS USUALLY ONE OF THE FIRST THINGS TO BE CONSIDERED. BUT A FAR MORE ACCURATE METRIC IS ACTUALLY THE TOTAL COST OF OWNERSHIP (TCO) OR TOTAL EXPENDITURE (TOTEX).

THIS APPLIES AS MUCH TO HEAT EXCHANGERS AND THERMAL PROCESSING SYSTEMS AS ANY OTHER PIECE OF EQUIPMENT, EXPLAINS MATT HALE, GLOBAL KEY ACCOUNT DIRECTOR AT HRS HEAT EXCHANGERS.

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WINTER 2025

A

focus on capital cost

single overall budget. Having said that,

(capex) is inevitably linked

both concepts can be used to assess

with the payback period,

the total costs of an operation (including

which is determined

investment in assets, energy, inputs,

by how long the new

labour, maintenance, marketing, etc.)

equipment will take to recover the initial

and therefore allow for a more realistic

outlay in terms of increased profitability

view of the overall financial benefits from

or cost savings.

investing in equipment and an improved

In some countries, like the UK, there is

evaluation of the overall return on

a general expectation that key business

investment.

investments should have a payback period of two years or less, even though

Focusing on short payback can lead

in most cases the anticipated working

to compromises being made in terms

life of the new asset is far in excess of

of equipment design and purchasing,

this. In contrast, many European-based

resulting in decisions which do not

businesses expect a payback period

offer the best long-term value for the

of between three and five years, which

business.

helps account for their higher levels of

Any investment in heat exchangers or

investment, automation and productivity.

processing systems should be based on it providing the right solution for a

However, there are many other factors

business’s technical needs or long-

which will affect the payback period,

term strategy; not simply because the

most of which are related to operating

purchase price fits into an arbitrary

costs (opex).

payback period.

One of the most important for thermal

Whatever the investment decision, the

systems is energy cost, together with

following factors all contribute to TCO

any efficiency savings (such as the use of

over the lifetime of any asset and should

HRS corrugated tube technology or heat

be discussed with your heat exchanger

recovery and regeneration) which can

supplier to ensure their suggested

help to reduce this. Other factors include

solution provides value.

operational efficiency gains.

Because both capital and operating

Purchase price – In most situations,

costs contribute to the time taken to

the purchase price only accounts for

achieve a return on investment, more

between 10-20% of the total cost of

and more businesses are realising the

ownership of a pasteurisation system for

benefits of assessing the total cost of

example.

ownership (TCO) or Total Expenditure

Solely focusing on this can mean that

(totex); but when doing so, it is important

companies end up investing in a heat

to appreciate the difference between the

exchange solution which may not be fit

two.

for purpose.

In general terms, TCO is a general

Cleaning and maintenance – Fouling

financial concept that accounts for all

from viscous products and materials can

direct and indirect costs of an asset

severely reduce the thermal efficiency

over its entire lifecycle, whereas totex

of heat exchangers, in turn increasing

is a specific term, particularly used in

energy and operational costs. Choosing

regulated industries like the water sector,

a solution which minimises fouling, such

that consolidates capex and opex into a

as HRS’s corrugated tube technology or

BREWERS JOURNAL

COMMENT Unicus or R Series scraped surface heat

cleaning, together with the necessary

established manufacturers such as

exchangers, will reduce cleaning costs

traceability records for hygienic

Siemens and Allen-Bradley Products.

while maintaining productivity.

applications such as food, and drink Energy efficiency – Because heat

Heat exchangers should also be designed so that necessary routine

Customisation – Even when based

exchangers are usually employed for

maintenance can be performed as

around a standard model of heat

energy intensive operations, the largest

quickly and efficiently as possible.

exchanger, aspects such as size, heat

operating costs are usually related to

For example, many models of HRS

transfer, pressure drop, orientation and

energy, such as the gas, electricity or

heat exchangers are available with

more should be carefully calculated for

other fuel used to heat (or cool) the

removable tubes, making inspection and

each individual situation.

service fluid.

maintenance easy.

Tailoring systems to meet specific briefs

This means energy efficiency is a key

At the same time, well designed

also ensures they are designed with

factor when choosing a heat exchanger.

corrugated tube or scraped surface

efficiency in mind from the outset, both

A difference of 5-10% in thermal efficiency

heat exchangers often require less

in terms of operational energy efficiency,

will quickly translate into savings in

maintenance than many plate or spiral

but also material utilisation and cost.

energy or running costs, and for heat exchanger systems, could be the biggest

heat exchangers.

Process control systems – The controls

factor in determining both payback

Speed of changeover – The longer a

which regulate and monitor the

period and TCO.

line or treatment plant is out of action

processes involved in heat exchange

between different products, the greater

systems are not only essential in ensuring

In order to prevent a focus on short-term

the financial impact – which can be

the equipment operates reliably and

returns and over optimistic payback

magnified for businesses with lots of

efficiently, but they also improve levels

periods from hindering business growth

short runs or product changeovers.

of operational knowledge, process

and preventing investment, it is more

Well-designed systems will minimise

management and operational efficiency.

important than ever to consider all the

the amount of lost product or the need

Process controls also need to operate

benefits of new investments in thermal

for complex pigging systems. Integrated

reliably over the working life of the

processing equipment across the entire

(and standalone) clean-in-place (CIP)

equipment of which they are a part, so

life of the machinery, and within the

solutions provide thorough but rapid

choose tried and tested systems from

context of the overall business.

brewersjournal.info

WINTER 2025

|

13

COMMENT

THE IMPORTANCE OF CONSISTENCY

GOOD BRANDING ISN’T JUST ABOUT STANDING OUT AND GETTING ATTENTION. THE REAL TEST IS ABOUT STAYING CONSISTENT, HERE RICHARD GOODRIDGE, THE HEAD OF DESIGN AT LT PRINT GROUP HELPS EXPLAIN WHY.

W

j hen breweries talk

paper stocks might seem minor, but they

about branding,

create a disjointed experience. It’s the

conversations often

visual equivalent of a song played out of

start, and end, with

tune.

packaging. The

In the brewing world, consistency

label design. The can artwork. The shelf

extends beyond recipe control and

presence. Yet the brand journey begins

process management, it’s a marketing

long before that and extends far beyond.

discipline too.

Every printed item your customer

The fonts, finishes and tones you use

encounters, from keg collars and pump

across your print assets are part of

clips to bar runners, posters, event

your brand’s DNA. Getting them right

banners, and taproom menus, plays its

every time strengthens recall, builds

part in telling your story. Each touchpoint

credibility, and helps your beers stand

reinforces who you are and what you

shoulder-to-shoulder with bigger brands.

stand for.

Digital print technology now enables breweries to maintain that consistency

Keg collars, for instance, might seem

even across short-run or seasonal

functional, but they’re one of the first

batches. That means no excuses for poor

visual cues for bar staff and customers

colour matching or inconsistent finishes,

alike. They carry your name into venues,

whether you’re printing 50 keg collars or

festivals and tap takeovers, often before

5,000.

your beer even hits the glass.

A beautifully printed keg collar that

The modern beer drinker is discerning

matches the look and feel of your

not only about what’s in the glass

wider brand signals pride, attention to

but also about how it gets there.

detail, and professionalism. A rushed or

Sustainability has shifted from niche to

inconsistent design can do the opposite.

norm, and that applies as much to print as to packaging.

The same applies to pump clips. These

Breweries are under growing pressure to

small discs of print are frontline brand

show that their values align with those of

assets, the first thing drinkers see when

their customers. The same authenticity

they walk up to a bar.

that drives craft brewing now drives

Their typography, finish, and shape

purchasing behaviour. Drinkers expect

communicate style, quality, and heritage

breweries to source responsibly, reduce

long before a pint is poured. Even bar

waste, and make sustainable choices at

runners, coasters, and tasting cards,

every step.

the materials most people handle subconsciously, shape perception.

That includes print. Choosing FSC®-

They’re a silent conversation between

certified papers, vegetable-based inks,

your brand and your audience.

and short-run digital print methods can significantly reduce your environmental

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WINTER 2025

Brand consistency is more than visual

footprint.

harmony. It’s about building trust

Digital printing, in particular, eliminates

through familiarity and when customers

the need for plates, minimises set-

recognise your branding, whether on

up waste and enables “right-size”

a festival stand, in a local pub, or even

production. Printing exactly what you

online, it reinforces reliability. Inconsistent

need when you need it. This approach

colours, mismatched logos, or different

aligns perfectly with brewery operations,

BREWERS JOURNAL

COMMENT which already value agility, seasonality

palette, and attention to craft. Great

clip designs, give breweries flexibility

and freshness. Why print 5,000 labels or

brewers and breweries think holistically.

to experiment creatively without

pump clips you might never use when

They see print not as a cost centre, but

overcommitting financially. These

you can print 500 perfectly matched

as an extension of the brewing process,

short runs add excitement to seasonal

pieces on demand? It’s sustainable,

a way of curating how their story is told.

promotions, while maintaining brand

smart, and financially sound.

From first glance to final pour, cohesive

consistency through professional colour

Even small sustainability choices add

branding reassures customers that the

management and finishing.

up. Using recyclable or compostable

care they taste in the beer extends to

substrates, avoiding unnecessary

every detail.

The future of brewery branding is about balance, creativity with consistency, and

lamination, and optimising logistics to reduce transport emissions all contribute

As breweries expand their presence

innovation with responsibility. Breweries

to a greener brand story.

through taprooms, collaborations, and

that succeed will be those who think

And in an age where transparency builds

events, brand experience becomes as

strategically about every physical and

loyalty, those details matter.

important as product quality. Here too,

visual detail.

print plays a defining role.

Whether that’s ensuring every pump

Think of every printed asset as a chapter

Taproom menus, loyalty cards,

clip, keg collar and bar runner is

in your brand narrative. The labels, pump

merchandise labels, and takeaway

perfectly aligned with brand colours,

clips, bar runners, keg collars, event

packaging are all tangible brand

or committing to sustainable materials

signage and merchandise all speak on

ambassadors.

and smarter production methods, these

your behalf, often to audiences who’ve

High-quality print transforms these

decisions define how your brewery is

never seen your website or social feed.

from functional necessities into lasting

perceived.

A fan might first encounter your brewery

impressions. A tactile, well-designed

via a festival stand banner, then spot your

coaster or take-home flyer can spark a

Strong branding doesn’t just sell more

pump clip at a taproom, and finally buy

social media post, a recommendation, or

beer. It signals integrity, professionalism,

your bottle in-store.

a return visit.

and pride in your craft, qualities that

Each of those touchpoints should feel

Meanwhile, limited-edition prints,

every drinker can taste before they even

unmistakably you, the same tone, colour

like small-batch labels or seasonal

raise the glass.

brewersjournal.info

WINTER 2025

|

15

COMMENT

MAINTAIN WATER COMPLIANCE

FOR SITES THAT OPERATE A BIOLOGICAL EFFLUENT TREATMENT PLANT (ETP), MAINTAINING COMPLIANCE WITH DISCHARGE CONSENT LIMITS DURING START-UP OR POST-SHUTDOWN PERIODS PRESENTS A SIGNIFICANT CHALLENGE, EXPLAIN THE TEAM AT OMEX ENVIRONMENTAL.

W

risks and ensure a smooth, compliant

off due to the lack of organic feed (BOD).

restart: artificial wastewater feed and

By adding a robust, active microbial

bioaugmentation.

culture, operators can re-establish

ARTIFICIAL WASTEWATER: AN ALTERNATIVE AND SOLUTION

biological activity quickly, reduce start-up time, and enhance treatment performance during the critical restart phase.

An artificial wastewater feed provides an

OMEX Environmental offers the

alternative or complementary solution

Micromex EU range of bioaugmentation

during plant shutdowns.

products, specifically developed to

It serves as a sustaining nutrient source

optimise biological activity in aerobic

to maintain microbial activity when

ETPs.

normal effluent flow is suspended.

The formulation contains five distinct

Biological treatment systems rely on

bacterial strains, cultivated under

organics within the wastewater as their

controlled conditions to maximise

primary food source. Without it, microbes

population density, viability, and

may starve, lose activity, or die off.

degradation efficiency for effluent BOD. Micromex can be mixed with water and

Supplying an artificial wastewater during

dosed into a closed bio-tower or added

shutdown periods prevents microbial

directly to an open MBBR surface.

decline, reduces the risk of bulking or foaming, and inhibits the growth of

Where possible, it is recommended to

opportunistic filamentous bacteria.

run the ETP in recirculation mode for 24–48 hours prior to production restart,

j hen biomass within the

Maintaining an active, balanced biomass

or alternatively slow the inflow rate to

ETP becomes

ensures a rapid recovery of full treatment

allow the microbial community to reach

weakened or

efficiency when manufacturing resumes,

a sufficient size to manage the incoming

depleted, it can

reducing the risk of non-compliance.

BOD load—helping to maintain discharge

take several days or even weeks to re-

We provide Nutromex 940PP, a

compliance from the outset.

establish a stable microbial community.

formulated artificial wastewater

This recovery delay increases the risk

containing carbon, nitrogen, and

Whether through bioaugmentation or

of non-compliance once production

phosphorus in the optimal 100:5:1 ratio for

artificial wastewater supplementation,

resumes.

microbial growth, along with a blend of

operators have access to reliable,

Any breach of Environmental Protection

essential trace elements.

easy-to-implement, and cost-effective

Agency (EPA) CAR or Pollution Prevention

The product should be dosed at a

solutions to maintain biological health

and Control (PPC) licence conditions is

reduced, maintenance rate during

during ETP shutdown periods.

a serious concern, potentially leading to

shutdowns to sustain microbial activity

enforcement actions, financial penalties,

and then gradually tapered off as normal

These strategies not only safeguard

or criminal prosecution depending on the

effluent flow resumes.

compliance but also ensure a faster and more stable return to optimal treatment

nature and severity of the incident.

Bioaugmentation involves introducing

performance.

With the Environment Agency often

specialised microbial strains into a

The company offers both the products

conducting sampling immediately

biological wastewater treatment system

and the technical support required to

after production restarts, there is a

to accelerate recovery and stabilisation

successfully implement these solutions—

considerable risk that ETP discharge

following a shutdown.

helping sites maintain operational

may exceed consent limits. Fortunately,

During downtime, when effluent flow

continuity and environmental compliance

there are two practical, cost-effective

ceases, the existing microbial population

with confidence.

strategies available to help mitigate these

can become inactive, unbalanced, or die

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WINTER 2025

BREWERS JOURNAL

ANYONE CAN LISTEN BUT NOT EVERYONE CAN UNDERSTAND Across the UK, our experts are well-versed in businesses like yours, so they won’t just listen to your plans, they’ll understand them. closebeveragefinance.co.uk

COMMENT

BREW YORK: FUELING DRAFT AMBITIONS

WITH REAL TIME CLOUD-BASED CYCLE KEG AND CASK DATA WITH TRANSPARENT PRICING, EKEG IS HELPING BREWERS ACROSS THE COUNTRY REDUCE COSTS, COMPLEXITY, AND CARBON.

B

Brew York has worked closely with ekeg

Brew York continue to be pleased with

since launch. The flourishing partnership

the quality and presentation of the ekeg

has enabled investment in other areas of

stainless steel fleet, something the ekeg

the business and to access the kegs and

team take very seriously through their

casks they needed as they grew.

market leading facility in South Yorkshire

Having previously used a mixture of long-

which services, repairs, maintains and

term and short-term rental solutions,

cleans over 3.5m kegs and casks each

Brew York required a more flexible keg

year. With every ekeg keg and cask fitted

and cask solution to meet their growth

with an RFID tag, tracking through the

and new market opportunities.

supply chain enables the producers of all sizes to enjoy a leading edge solution

Brew York started to use the company’s

for draft to that enables delivery of their

circular rental solution, accessing a pool

Scope 3 CO2e goals.

of 600,000 tracked kegs and casks.

When they need kegs or casks, they get

Smith said: “ekeg works really well for our

rew York began in 2016

them and only pay for what they use,

brewery. We use both kegs and casks,

by Lee Grabham and

whilst letting ekeg take the fleet strain of

and it’s a better solution for us. Everyone

Wayne Smith with a

demand fluctuations.

is really happy with the product”

passion for craft beer. The

It has given Brew York more control over

“While prices have increased elsewhere

brewery, which is based in

distribution costs because, together

in our operations, moving to the new

Walmgate, York, grew quickly and now

with the company’s bulk RFID scanning

rental option has helped us to save

boasts a range of beers, as well as seven

equipment, they can start and end cycles

on packaging and distribution costs.

taprooms and venues in and around

in real time and enjoy a live overview of

The pay-per-use model gives us more

York. The brand is well-known for its rich

keg and cask cost-to-serve through the

flexibility, so we can top up our container

flavours and quality.

ekeg propriety cloud based platform.

fleet when we need to.”

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WINTER 2025

BREWERS JOURNAL

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@papermilldistillery

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE YEAST REPORT SELECTED THROUGH APPLIED FERMENTATION SCIENCE, LALBREW HOUSE ALE DEMONSTRATES THAT FLAVOUR AND PERFORMANCE NEED NOT BE AT ODDS. RICHARD PRIESS FROM ESCARPMENT LABS EXPLAINS WHY.

T

he origin of LalBrew House

fermentations were run side-by-side

Ale differs from many

with a “Chicco-type” control strain. The

contemporary commercial

fermentation time was reduced by

strains. Rather than

approximately 23%, with a corresponding

emerging from a laboratory

decrease in diacetyl concentration

breeding program or hybridisation

(approximately four-fold lower than in the

experiment, this yeast was isolated from

Chico-strain).

an active production brewery that had maintained it across numerous repitches.

The yeast reached terminal gravity faster, allowing earlier cold-crashing and

The strain was subsequently evaluated

packaging, and consequently reduced

by Escarpment Labs in Guelph, Canada,

total tank residency time. For production

using kinetic and stress-tolerance

breweries, these kinetics translate

profiling. Screening confirmed that this

directly to higher volume throughput per

yeast combined the rapid fermentation

fermenter without compromising sensory

kinetics typical of high-performance

attributes.

Saccharomyces cerevisiae with a neutral aromatic profile and stable

The strain’s repitching characteristics

flocculation. On this basis, it was selected

were also assessed. In repeated

for inclusion in the LalBrew range as a

commercial fermentations across

versatile, British-lineage ale yeast suited

up to eight generations, viability and

to a wide range of wort compositions

attenuation remained within analytical

and fermentation regimes, including

limits, confirming genetic stability and

American craft ale styles such as West

absence of significant flocculation drift.

Coast IPA.

Medium flocculation facilitated efficient slurry recovery, while the observed

Under standardised Lallemand

decrease in required repitch rate (30–50%

conditions (1.048 wort, 20 °C), LalBrew

lower than typical “Chico-type” control

House Ale consistently achieved 78–86%

strains in high-gravity fermentations)

attenuation and completed fermentation

further supports cost effectiveness.

within three to four days. Medium flocculation produced bright beer with

Trials at multiple breweries across North

minimal intervention, while the strain’s

America demonstrated reproducible

high stress tolerance enabled predictable

fermentation behaviour across a range of

performance up to 14% ABV.

beer styles and gravities. In a 1.053 Pale Ale wort, attenuation averaged 80% with

These data indicate a yeast capable

completion in four days. In West Coast

of high fermentation throughput and

IPA fermentations, attenuation exceeded

efficient uptake of free amino nitrogen.

88%, with the strain maintaining rapid

Unlike some traditional British isolates,

maltotriose utilisation.

LalBrew House Ale is POF-negative and maintains a clean ester profile, with

In a 1.071 West Coast Double IPA,

reduced acetate-ester synthesis under

attenuation approached 92%, confirming

typical ale fermentation regimes.

that maltotriose transport and ethanol tolerance remain uncompromised at high

Comparative brewery trials provided

gravity. Even in 1.079-1.083 Imperial Stout

quantitative evidence of operational

fermentations, the strain completed

benefits. In a controlled study at Equals Brewing Company (London, Ontario, Canada) LalBrew House Ale

20

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WINTER 2025

Figure 1 (overleaf): Lalbrew House Ale performance

BREWERS JOURNAL

BREWERS INTELLIGENCE primary fermentation within expected

It also exhibits high stress tolerance,

manipulation. For breweries seeking to

timeframes while retaining a neutral

minimising variability in dissolved-

standardise performance across brands

flavour profile. The ability to maintain

oxygen-limited fermentations typical of

and tank types, the evidence suggests

consistent kinetics across a broad extract

high-gravity or under-aerated systems.

this strain offers a reliable balance of

range supports its classification as a

The yeast’s combination of neutral flavour

kinetics, flavour neutrality, and resilience

high-efficiency ale yeast suitable for

and operational robustness has led

under stress.

variable production scales.

several breweries to consolidate multiple ale fermentations around this single

A sensory and analytical survey of ten

strain, simplifying yeast management

breweries comparing LalBrew House

and propagation scheduling.

Ale with existing house strains reported faster fermentation, shorter maturation,

From a process-engineering perspective,

and higher attenuation in all cases.

the combination of faster fermentation,

Most breweries described the resulting

shorter maturation, and lower pitch

beers as “clean” or “neutral,” with slight

requirement produces tangible efficiency

enhancement of hop-derived aroma

gains. In addition to reduced tank

compounds.

occupancy time which enables higher annual capacity utilisation. These factors

The presence of subtle citrus notes

align with broader industry objectives

during mid-fermentation likely reflects

to improve sustainability and resource

biotransformation of hop glycosides

efficiency without sacrificing product

via beta-glucosidase pathways rather

quality. Analytical data from commercial

than ester formation. While ester levels

trials support these outcomes:

remain low at terminal gravity, these

decreased diacetyl concentrations,

interactions may enhance hop brightness

stable pH trajectories, and consistent

without adding perceptible fermentation

final gravities across generations confirm

character.

the strain’s reproducibility in production environments.

Importantly, LalBrew House Ale performs well under non-standard conditions. The

The selection and release of LalBrew

strain retains predictable kinetics at lower

House Ale demonstrate an alternative

temperatures (15-16 °C), supporting its

route to yeast innovation—one that

use in pseudo-lager fermentations, and

begins with a proven, brewer-adapted

remains viable during extended cold

isolate and subjects it to rigorous, data-

storage and repitching cycles.

driven validation rather than laboratory

brewersjournal.info

In the evolving landscape of commercial breweries, where tank time and consistency are key to competitiveness and cost control, LalBrew House Ale is a verified solution,” Richard Priess, Escarpment Labs

WINTER 2025

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21

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE HOP REPORT AS THE HOP HARVEST CAME TO AN END TOWARDS THE END OF SEPTEMBER, BARTH HAAS CAST ITS EYE ON THE PERFORMANCE OF GERMANY AND OTHER HOP-GROWING REGIONS.

I

n Germany the hop harvest

contrast, alpha values are slightly above

below average.The harvest in the USA

average. A slightly below-average

was almost complete in late September

harvest is currently expected in the Elbe-

in the three main growing regions of

Saale region.

Oregon, Idaho, and Yakima.

The intake of certified hops from

Some late-maturing varieties and

European growing regions was in full

high-alpha varieties are still being

swing at the end of September. As soon

harvested. Yields are slightly better than

as the findings on the qualities and alpha

estimated.

acid contents of the various varieties from

With a possible total production of

the respective growing regions have

approximately 37,500 tons (including

been confirmed, the Working Group for

non-PNW), a slightly above-average

Hop Analysis (AHA) will announce the

harvest can be achieved across all US

annual averages.

growing regions.

THE STATE OF PLAY

At the beginning of September, the harvest in the Yakima Valley was

came to an end in all German hop-growing regions in late

In Czech Republic, harvesting took place

temporarily restricted by heavy smoke

September. The Herkules variety

from mid-August to mid-September.

caused by nearby bush fires. However,

was being harvested at that time.

Harvesting conditions were good.

a change in weather conditions quickly

During the harvest, there was repeated

The external quality of the hops is

remedied the situation.

rainfall and temperatures were moderate.

correspondingly good.

Nevertheless, some growers suspended

Yields of the Perle and Hallertauer

Harvest volumes are at an average level.

harvesting for one to two days to prevent

Tradition are recorded as average to

We currently expect a harvest volume of

the smoke from affecting the hop aroma.

slightly above average across the entire

around 6,500 tons. The most commonly

Hallertau region.

grown variety in the Czech Republic,

Water reserves are almost depleted

Saaz, is yielding better results than in

at the end of the growing season, and

No clear statement can be made at

previous years.

hopes are high for above-average winter

the time for the largest variety in terms

The yields of the other varieties are even

precipitation. profile and importance of

of area, Herkules, as harvesting is still

above average. The alpha values are at

our domestic barley production.

ongoing. However, average to slightly

an average level and, depending on the

That way we might at least retain the

above-average yields are also expected

region, are even slightly above the long-

interest and the skills of our farmers,

for this variety.

term average.

without which our global prominence might easily be lost.

We therefore currently expect to achieve a harvest of around 43,200 tons in

All Slovenian hop farms have already

Germany. This would exceed the official

completed their harvest. Due to extreme

harvest estimate of 41,235 tons. The

weather conditions—highly variable

alpha acid levels of the aroma varieties

temperatures, heavy rainfall, and periods

are average to slightly above average.

of drought—yields are below average.

There are still too few values available for

This has affected all varieties. The

the high alpha varieties, but we currently

Savinjski Golding, Celeia, and Aurora

expect average alpha acid levels as well.

varieties were particularly hard hit.

Despite low pre-contract quotas, some

In terms of diseases and pests, the

contracts were not fulfilled due to low

Aroma varieties show good external

yields. We expect a harvest of 2,100 tons.

quality, although the pressure from red

The quality of the hops, is good.

spider mites posed challenges for many growers throughout the growing season.

In Poland at late September, harvesting

This may affect the quality of individual

was continuing, not much yield data is

varieties. Yields in the Tettnang growing

available yet. We currently estimate the

region are slightly lower this year. In

harvest at 3,000 tons, which is slightly

22

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WINTER 2025

The intake of certified hops from European growing regions was in full-swing, Barth Haas” BREWERS JOURNAL

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE GRAIN REPORT WITH 2025 DRAWING TO A CLOSE ROBIN APPEL, THE DIRECTOR OF WARMINSTER MALTINGS, DELIVERS SOME TIMELY ADVICE FOR UK BREWERS.

it has the experience of how to handle

production, is to just grow for outright

this challenge, and hopefully re-emerge

yield, and step back from trying to

within the next couple of years.

produce for the premium markets.

But this would be to overlook that within

But beer has also taken a bit of a tumble,

our shores we have the capability of

at least that is what the early Autumn

producing the finest malting barleys in

figures are suggesting, experienced by

the world.

brewers and maltsters alike. The press

This is a lot about our Maritime Climate,

headlines have all been pointing to the

our almost unique and perfect climate

decline in numbers visiting the pub, then

for growing barley. We then have the

highlighting Gen Z’s abdication of all

soil types to compliment this, and a

n the words of come

forms of alcohol, and finally asserting that

legacy of barley breeding which fits the

commentators, 2025 saw the

pubs are closing at the rate of one every

combination of both.

“second worst harvest on record”

day.

Nowhere else in the world can match

when describing the 2025 cereal

Worse, these trends are far from confined

this, and it is what makes a lot of British

harvest. Overall, perhaps, but

to this country, apparently, our near

beer stand out from all the rest. A unique

not every farmer has experienced that

European neighbours are having a similar

selling point we need to hang on to.

outcome.

experience, and my agent in North

I

America is reporting more of the same.

How can brewers get more involved?

The Spring was early, and a lot of barley

Whatever happened to the old adage

Simple, learn from the past, and bring

was planted by the end of February.

“When times are good people drink a

back the National Malting Barley

This was a very favourable start, and

little, when times are bad they drink a

Competition.

crops established well. But the critical

little more!”

This once annual event, sponsored by the Institute of Brewing, and disbanded

rains in May never came, and as the temperatures climbed in June, barleys

What does this all mean for malting

in 2002, should be reinstated, and made

began to suffer from the lack of moisture

barley growers? With disappointingly

into a high profile, prestigious event with

and penetrating heat.

smaller than expected heaps of barley

prizes and publicity to match. As before,

The impact of this has produced a lot of

in the barns, and ‘ex farm’ prices in the

merchants and maltsters would be

thinner grain, and higher than preferred

doldrums, cereal growers have been

required to procure and marshall entries

grain nitrogen content. But as I have

quick to exploit the open Autumn, and

from the farmers, but judges should be

already indicated, it is not all bad.

switch to maximising their acreage of

independent of these sectors to ensure

wheat. But, currently, the wheat market

nobody is accused of marking their own

Barley’s favourite soil type, the Icknield

offers no safe haven either.

homework.

Series - light loam over chalk - has

The recent demise of our domestic

probably fared best, the chalk sub soil

bioethanol industry has already removed

Once upon a time, English malting

acting like blotting paper, and sustaining

the thick end of one million tonnes of

barleys won gold medals at the Royal

the host crop despite the lack of rain.

wheat from the home market, and we

Agricultural Winter Fair, still held every

We are talking about East Yorkshire, West

need summers like 2025 every year if we

year, in November, in Toronto.

Norfolk and the central southern counties

are to produce good bread milling wheat.

I would contend that prestigious awards

of Hampshire, Wiltshire and Dorset. That

I should add that the demand for oats is

of that kind reflect not only on our

may be a useful pointer to the best malts

no better than that for barley.

barleys, but on our malts and our beers as well.

going forward.

But any shortfall in the supply of good

The point I want to make is that this

malting barley is being partly offset by a

might be a very good time for brewers

But let us start again where we left off,

reduction in demand for malt. The current

to try and engage more with barley

at home, and do something to raise the

indigestion in the Scotch whisky market

growers. Farmers are receiving little

profile and importance of our domestic

is well publicised, with many distilleries

encouragement from any quarter

barley production. That way we might

cutting back production, and some even

at the moment, and under these

at least retain the interest and the skills

mothballed. But this sector has been

circumstances, many would regard the

of our farmers, without which our global

here before, and in recent memory, so

safest option for both wheat and barley

prominence might easily be lost.

brewersjournal.info

WINTER 2025

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23

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE SALES REPORT NOVEMBER BEER SALES WERE CAUSE FOR OPTIMISM IN THE ON-TRADE, REPORTS CGA BY NIQ

A

of negative trading in October, and raise

November, when sales dropped by 8.2%

hopes that some consumers are lifting

year-on-year. Live sport has been a boost

their spending on the run-in to Christmas

to Long Alcoholic Drinks categories,

and New Year.

with beer sales rising by 3.6% and 1.7%

According to the business, trading in

in the weeks to 8 and 15 November

early November was boosted by events

respectively.

such as Bonfire Night and firework displays, as well as a busy programme of

Rachel Weller, NIQ’s commercial lead,

verage beer sales in

Premier League, Champions League and

UK & Ireland, said: “While sales growth

managed venues in the

international football fixtures.

in the first half of November has been

week to 8 November were

Major rugby union fixtures for England,

marginal, it lifts optimism that consumers

3.6% ahead of the same

Scotland and Wales also contributed

are starting to increase their visits to pubs

period in 2024. The latest

while the start of Christmas markets may

and bars as Christmas occasions get into

research, as revealed through CGA by

also have lifted footfall in many British

full swing.

NIQ’s latest Daily Drinks Tracker said by

cities and towns, they added.

“Storm Claudia was another reminder of the damage that bad weather can do

this was followed growth of 0.5% in the following seven days to 15 November.

Mother nature, however, also had an

to trading, and operators and suppliers

Both figures, they explained, are below

impact with the arrival of Storm Claudia

will be keeping fingers crossed for bright

the UK’s rate of inflation, as measured

curtailing visits to pubs and bars in some

days that bring people out of home in the

by the Consumer Prices Index. However,

parts of the country towards the end of

weeks ahead. There’s all to play for this

they reverse three consecutive weeks

the fortnight—especially on Saturday 14

festive season,”

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24

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BREWERS JOURNAL

VITAL VOICES

BEER THAT CHANGES LIVES

THE TEAM AT IVYBRIDGE BREWING COMPANY EXPLAIN WHY EVERYONE HAS THE RIGHT TO FULFILLING WORK, REGARDLESS OF THEIR ABILITIES.

A

t Ivybridge Brewing

it’s digging out the mash tun on a brew

We also sell our beers to several local

Company we are

day, capping bottles at a packaging

venues and retailers, and have had

passionate about

session or doing a paid shift behind our

brewing collaborations with several local

improving the lives of

taproom bar, we have a job for everyone.

breweries. We are looking to increase our reach and social impact and have taken

people with additional

needs by providing a place where they

Our team members are also encouraged

on investment that has allowed us to

can thrive and work.

where possible to get involved both

upscale production and increase the size

in production and sales so that they

of our taproom.

There’s currently a very large disability

feel part of the whole process, which

We are now crowdfunding to allow us

employment gap, with only 5% of people

engenders a real sense of pride,

to buy a delivery van and add a food

with learning disabilities and around a

achievement and belonging.

offering to our taproom.

third of people with autism in meaningful

They also get trained in other workplace

or paid work.

skills such as health and safety

As well as adding extra revenue, these

Work not only provides financial rewards

awareness, time keeping and teamwork,

projects will increase our social impact by

but can give people an important sense

enabling them to build up a range of

allowing us to provide additional training

of worth and belonging and we feel that

knowledge that can help with any future

and employment opportunities.

it’s unfair that, at present, a significant

job applications.

We are also now working with Devon

number of people do not have access to

It’s always been very important to us

County Council to set up formal work

these benefits.

that our beers taste good, as we want to

training, including working with other

We want to showcase exactly how

demonstrate that people with learning

businesses who can act as places where

much a brewery can do to help address

disabilities can create a product of equal,

our trainees can move on to.

this gap, and to become a sustainable

if not better quality than other brands..

For us though, the best measure of our success so far are our trainees.

business that acts as an example for others.

We are proud of what we’ve achieved

Seeing how their confidence improves

As a Community Interest Company

so far. In 2024, we provided 650

from working as part of our bottling team

(CIC), our profits are reinvested into the

hours of paid work and 2,300 hours of

or watching their interpersonal skills

business to create more training and

volunteering and over the past three

skyrocket by working behind the bar in

employment opportunities. So, every pint

years our beers and taproom have

our taproom demonstrates to us exactly

or bottle of beer that we sell contributes

consistently won awards from Taste

what working in a brewery can do for this

to our mission to address the disability

of the West and Food Drink Devon.

neglected potential workforce.

employment gap.

The great thing about the brewing and hospitality industries is that they provide a diverse range of tasks that are appropriate for people with additional needs.

This means that there’s potentially a job for everyone. We currently have ten trainees who attend weekly sessions in brewing, packaging, retail and hospitality.

After a trial period, each person is allocated to the task or tasks that are most appropriate for them. So, whether

brewersjournal.info

WINTER 2025

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25

VITAL VOICES

INCLUSION MATTERS

FOR UK BREWERS AND DISTILLERS, THIS IS A MOMENT OF OPPORTUNITY. INCLUSION IS NOT A DISTRACTION FROM BUSINESS GOALS - IT IS A DRIVER, AND BY EMBRACING INCLUSION, THE INDUSTRY CAN UNLOCK INNOVATION, REACH WIDER AUDIENCES AND BUILD, HIGH-PERFORMING TEAMS, EXPLAINS JOANNA AUNON AT WIHTL - WELCOME TO ALL IN HOSPITALITY, TRAVEL AND LEISURE.

I

increasingly expect companies to reflect

to speak up, make mistakes and be

the diverse society they serve, creating

themselves.

inclusive working environments has

Teams with high psychological safety

become vital for success.

are more creative, more productive and

Inclusion enables better decision making,

more engaged. Second, inclusive leaders

attracts top talent, drives innovation and

lead by example. This could mean

strengthens brand loyalty. The question

challenging outdated language, sharing

is no longer why but how.

caring responsibilities openly or visibly supporting inclusion initiatives.

An inclusive culture is one where

When leaders model inclusive behaviour,

everyone feels respected and

they give others permission to do the

empowered to contribute, regardless

same. It sends a powerful signal that

of their background. It goes beyond

inclusion is not a ‘tick box’, it is core to

tick-box exercises and tackles the real

how the business operates.

or perceived barriers to opportunities for everyone. For many organisations,

Finally, inclusive leaders listen. They seek

this means moving with intention to

out voices that are often unheard, ask the

evolve cultures, systems and leadership

right questions and act on feedback with

mindsets to ensure that every voice is

empathy and intent.

valued and every person can thrive and

When employees feel seen and valued,

reach their full potential.

they engage more deeply and contribute

At WiHTL & Diversity in Retail (DiR), we

more meaningfully.Inclusive leadership,

work with our Collaboration Community

ultimately, is great leadership. It is not

of over 115 organisations across

a trend or another thing ‘to do’, it is a

hospitality, travel, leisure and retail.

fundamental part of being an effective

Through this deep sector engagement,

and future-focused leader.

we’ve gained a unique view of what and what holds it back.

MAKING INCLUSION REAL: PRACTICAL STEPS TO TAKE

genuine inclusion looks like in practice—

Our Inclusion Maturity Curve, a diagnostic

To build truly inclusive workplaces,

nclusion is no longer optional for

tool used across the industry to

companies must move beyond intention

business success, it is essential.

support organisations on their inclusion

and into structured action. Inclusion

For the UK brewing and distilling

journeys, consistently shows a direct

should be baked into the business’s

industry, long associated with

correlation between inclusion maturity

identity.

tradition and often perceived in

and business performance. In other

From mission statements to team

lacking diversity, inclusion is not just the

words, those companies and leaders

meetings, inclusive values must be

right thing to do, it is a business-critical

who prioritise inclusion at a strategic

reflected across every layer of the

strategy for staying relevant, innovative

level see improved financial outcomes,

organisation. Clear, up to date policies

and competitive in a rapidly evolving

stronger employee engagement, better

are also the foundation. These should

market.

recruitment results and a resilient brand.

directly address discrimination, bias and

With this insight, we want to share what

equity, and be supported with regular

Business success is also evolving from

truly works when it comes to building

high quality training that strengthens

looking purely at financial performance

an inclusive culture. And all starts with

confidence in this space for everyone

and productivity to valuing other

leadership.

and empowers employees to speak up

measures that include a wider social

Leaders set the tone for culture. In the

and act inclusively.

impact.

brewing and distilling sector, inclusive

Open dialogue is critical. Anonymous

Organisations are looking at a broader

leadership must be more than symbolic.

surveys, listening sessions and employee

vision of growth that balances economic

It must be visible, active and authentic.

forums offer people a safe space to share

output with social value, ensuring the

First, leaders need to create

their lived experiences. In a sector often

widening of opportunities for all. As

psychological safety, this means creating

influenced by tradition, hearing diverse

a result, customers and employees

a workplace where people feel free

perspectives is essential for meaningful

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BREWERS JOURNAL

VITAL VOICES colleagues who may only need small

progress.

adjustments to thrive.

Recruitment and progression practices

For companies that want to attract top

must also evolve. Overreliance on familiar

talent, drive innovation and remain

networks or outdated assumptions risks

relevant to future consumers, inclusion

leaders missing out on a rich talent pool.

cannot be treated as a side issue. It must

Businesses must actively seek and

remain central to any forward-thinking

develop all talent and potentially look

business strategy.

beyond traditional credentials to identify true potential.

THE OPPORTUNITY AHEAD

Employee Network Groups (ENGs) play

For UK brewers and distillers, this is a

a key role too. These spaces provide

moment of opportunity.

community, advocacy and insight,

By embracing inclusion with clarity

helping embed inclusion into everyday

and purpose, the industry can unlock

experience, not just corporate straplines.

innovation, reach wider audiences

We cannot ignore the current backlash

and build dynamic, high-performing

against diversity and inclusion initiatives.

teams. Inclusion is not a distraction from

Yet in the UK, the vast majority of key

business goals - it is a driver of them.

stakeholders—customers, employees

Through bold leadership, practical action

and investors—expect businesses to

and also sustained commitment, the

foster genuinely inclusive workplaces.

brewing and distilling industry can lead

They want to see leaders who create

the way in creating a more inclusive and

environments where everyone has a fair

successful future.

The brewing and distilling industries can help lead the way in creating a more inclusive and successful future,” Joanna Aunon, WIHTL

chance to thrive and succeed.

Put simply, inclusion benefits everyone, from working parents to neurodivergent

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brewersjournal.info

WINTER 2025

|

27

THAMES SIDE BREWERY

WEST-SIDE STORY

HAVING CELEBRATED ITS 10TH ANNIVERSARY THIS AUTUMN THAMES SIDE BREWERY, IN STAINES-UPONTHAMES, HAS BECOME A LOCAL INSTITUTION. NOT JUST FOR FANS OF GREAT BEER BUT OF LIVE MUSIC, THE ARTS AND MUCH MORE BESIDES. AND HAVING HELPED BRING BREWING BACK TO THE AREA AFTER AN 80 YEAR ABSENCE, FOUNDER ANDREW HAYWARD KNOWS JUST HOW IMPORTANT THE POWER OF COMMUNITY IS FOR INDEPENDENT LOCAL BUSINESSES LIKE HIS.

I

industry had changed and I wasn’t

Bridge. The proposition was such….He

enjoying it anymore,” Hayward recalls.

takes on an old building that needs a lot

“My wife Michele could see this and

of work with no guarantee to make any

encouraged me to do something else I

money back.

was good at. That was the problem, I felt

“I’m either stupid or don’t take no for

that I wasn’t really good at anything else!

an answer so I went with it but also

Well, except for being able to make a

managed to negotiate two extensions. So

decent pint of homebrew.

I ended up staying there three and half

“Maybe she regrets asking me now!”

years rather than 18 months. That was three years ago and, ironically, it’s still

His journey would take him to Brewlab

derelict.”

based in Sunderland on the banks of the River Wear.

Thames Side Brewery developed

“I really enrolled in the course in an

and grew during that time. As did its

attempt to put myself of the idea of

reputation in the trade. Flagship numbers

getting into brewing. If I was to start a

such as its 4.8% Egyptian Goose IPA

brewery I figured there would be so

is brewed with Fuggles and Goldings,

much to deal with environmental health,

White Swan is a 4.2% New World Pale

HMRC and red tape to overcome. So

Ale showcasing Chinook and Columbus

much so that a career in insurance

while Heron Ale is a 3.7% easy-drinking

wouldn’t look all that bad after all.”

Bitter.

These are complemented by seasonal

But after a completing a short five-day

numbers such as the 4.6% Black

course, there was no turning back. “I was

Swan Porter and 3.4% Harrier Bitter, an

hooked and knew I had to give it a shot,”

English Session Bitter. The team have

he smiles.

also produced a range or popular keg

“Financed by a redundancy package that

offerings such as Lagers and West

gave me the cushion I needed, it allowed

Coast IPAs among others, too. All beers

me to buy some kit. And if it didn’t work

that represent Hayward’s own diverse,

out then in a year I could always try and

changing, taste in beer.

get back into insurance. That was 10 years ago now. And who knows, maybe

“I joined CAMRA back in 1976, which had

at some point we’ll make some money

only been established five years at that

out of this whole brewing thing!”

point. Back then it was very difficult to get decent beer while keg output was very

thought… “Ok. I’m going to take this course to put myself off

Thames Side Brewery started life purely

different to what it can be now, which is a

pursuing a career in brewing not

as a micro-brewery in a tiny lock up unit

very good product,” he says.

to encourage it. But it’s safe to say

wholesaling to pubs, clubs and beer

that didn’t work….”

festivals.

Living in New Malden, the stomping

Most would-be brewers, you’d expect,

“At four brewery barrels, with the market

ground for he and his friends was

take courses and pursue qualifications

prices for 9g casks, it was very hard to do

Wimbledon, Kingston and Surbirton. His

to further their development in the field.

anything other than break even. While I

local, the Royal Oak in New Malden, was

But a decade ago Andrew Hayward, the

was enjoying myself I was working hard

originally a Benskins house and part of

founder and head brewer at Thames

for nothing,” says Hayward. “Either I return

the Watford-based brewery.

Side Brewery in Staines-Upon-Thames,

to my old job or find a new way to sell my

During Hayward’s patronage it belonged

Surrey, went against the grain.

beer.”

to Ind Coope/Allied Breweries but on one visit he was able to sample Benskins

Having fallen out of love with the insurance profession, he was looking for

Realising that it wasn’t enough to make a

Mild while on trips to Henley-on-Thames,

a new direction in life.

go of things at this scale just wholesaling,

beers from Brakspear were consumed

after four years they took a short-term

and appreciated.

“I had a pretty good career in the city

lease on an old derelict Sea Cadets

“We made a passion of searching out

working for Lloyd’s of London but the

building on the riverbank next to Staines

real ale. Back then If there was no cask

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THAMES SIDE BREWERY

We get to make great beer and listen to great music,” Andrew Hayward, Thames Side Brewery

Andrew Hayward: “We made a passion of searching out cask ale.”

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29

THAMES SIDE BREWERY available you’d move on. Now we’ve had

any surviving recipes from Ashby’s,

friends coming from all over the country

experiences of people doing the same if

the IPA that Thames Side brew, the

in painting walls and helping with

there’s no keg on. It’s amazing how things

aforementioned Egyptian Goose IPA, is

building works. With their invaluable help

have turned in that time since.

based upon an old fashioned English

we went from a four-wall shell to open

“And having grown up as a traditional

IPA rather than the currently popular

within seven weeks.”

English bitter man, my tastes have

American style IPAs. Typically, IPAs only

changed over the years. Now I really like

use pale malt as their base — as indeed

And three years on, Thames Side

the hop-forward American styles such as

he has done with that beer. In an attempt

Brewery is a treasured and valued part of

West Coast IPAs.”

to give his the “rather more body” boasted

the area’s fabric, providing a destination

of in the adverts, he tweaked the recipe

for fans of locally-made beer but also live

slightly in another way.

music and the arts.

In starting Thames Side Brewery,

“The costs of running these premises

Hayward would help bring brewing back to Staines following an 80 year absence.

“So while not labelled as such, this is my

were more than our previous facility

The last operating brewery in Staines

effort to complete the brewing circle and

so it made complete sense to look at

prior to this was Ashby’s Staines Brewery,

bring it back to Staines by producing

other ways we can utilise the space. I

which was acquired by H&G Simonds

something possibly similar to that last

love the fact that our brewery can be a

in 1931, and then by Courage. Ashby

produced by Ashby’s Staines Brewery

hub for creativity. And with austerity, the

Breweries was then closed down in 1936.

Limited in the 1800’s,” says Hayward. “We

pandemic and the cost of living crisis

Thomas Ashby had started brewing in

are proud to return the craft of brewing

following hot on the heels of each other,

1796 after he, along with other brewers

to Staines.”

you need to give people more reasons to head out,” he says. “When I started

and mineral water suppliers, were attracted to the area by the pure water in

Fast-forward to 2022, adopting a “don’t

drinking a pint was 20p and the cost of a

Staines.

ask, don’t get” mentality, Hayward

pint is now a lot more - percentage-wise,

His business was apparently conducted

needed to find a solution for Thames

of people’s salaries than it was then.”

in a basic way, and Thomas Ashby

Side and the next stage of its journey.

brewed beer in his own house, just as

Thankfully a nearby Two Rivers shopping

Hayward says that Thames Side is a

Hayward started, and reputedly delivered

complex, currently home to retail outfits

brewery first-and-foremost but the

casks to customers on a wheelbarrow.

such as M&S and Hotel Chocolat, would

entertainment element is both important

provide the resolution to this particular

and necessary.

As the business grew, and encouraged

problem.

“We’re giving people a reason to go out,

by his wife, who tired of the constant

“They had an empty building that started

a shared experience.” You can catch live

smell in the kitchen, Thomas moved

life as Blockbuster Video and latterly,

music three to four times a week while

production to the garden shed.

a Frankie & Benny’s restaurant. What

acts like chart-topping heroes Hard-Fi

Something Hayward also did with

began as a conversation about storage

have also played the venue during the

this home brewing equipment whilst

turned into them offering it to me on a

last 18 months.

developing recipes.

five-year lease. I’m hopeful in two years

During these events, thirsty patrons

The brewing premises subsequently

we can extend that once again.”

enjoy a range of beers. These brews are produced on the brewery’s four brewery

expanded onto surrounding land given to Thomas by his father in 1805.

Taking on the lease for the property that

barrel kit as well as a smaller kit that

“Even though I am in no way related to or

October, the brewery was able to open in

outputs four firkins at a time.

descended from anyone involved with

time for the Christmas trading period by

“Our big kit is a small kit for many

Ashby’s Brewery, while looking through

December.

breweries and the smaller kit is a quarter

this I noticed several things which made

And for that, Hayward has a long list

of that size. But it allows the brilliant

me feel very connected to this old

of people to thank. “Maybe it was

brewing team to experiment and have

company, and to which, I hoped, would

related to the lease but when Frankie &

fun, which is hugely important.”

help me become a worthy successor to

Benny’s vacated this premises they took

it,” he explains.

everything.

And ensuring the beers keep flowing,

“And I mean everything. The ceilings,

Hayward has the brewing team of Mike

And while researching its history,

internal walls and flooring all went. The

White, Glen Pearson, Clive Naish and

Hayward would discover that from as

bathrooms including toilet bowls also

Victor Butler Shaw. These are supported

early as 1829, Ashby’s brewed a beer for

went with them. We were left with a

in the wider business by a steering

export to “the Australian colonies”. This

blank canvas which can be a positive. But

committee of Julian Sore, Dorian Mead,

was described in advertisements placed

it also cost a lot of money to put things

Ania Nawrocka and Mike White. While

in the Times as a beer that “resembles

back to how they were.”

the beers the team produce are primarily

East India Pale Ale (IPA) in flavour and

He adds: “But you know what, a lot of

enjoyed by local patrons, some have

colour, but with rather more body”.

people who knew our journey really

been brewed by those from much

While he was not been able to find

wanted to help us succeed. So I had

further afield. After delivering a talk at

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THAMES SIDE BREWERY

Hayward with wife Michele and their dog Peewee

The Thames Side Brewery steering committee

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31

THAMES SIDE BREWERY the New England Real Ale Exhibition

support it and work with me. So even

(NERAX), the longest running Cask

though I’m 68 now I don’t know what’s

Festival in the United States, Hayward

going on in two years time. But I would

struck up a friendship with Pete Harkins

somehow like this to continue. Not from a

who owns Backbeat Brewery in Beverly,

place of ego but because I think Staines

Massachusetts.

needs somewhere like this. This is the

A regular visitor to these shores, recent

only place I will walk to because there is

collaboration Brown Sugar is a 6.8%

nowhere else like it.

American Brown Ale which was poured at the Pig’s Ears beer festival in London at

“And you know what – I love it. We get

the start of December.

to make great beer and listen to great music as well as the other cultural things

But despite being a decade into its

that happen here. Plus, we help out the

journey with countless beers brewed,

community and give back where we can.

and as many bands and patrons through

I think it is a very special place, and I’m

its doors, Hayward rarely allows himself

determined that with the brewers, our

a moment to reflect. “It does give me

steering committee, bar staff and local

pleasure to think about what we’ve

support, we will continue to do whatever

built, but I don’t often allow myself the

we need to do to keep it going.

indulgence of dwelling on it. Because

“So yes, I have my wife Michele to thank

I know this brewery is a sum of its

for pushing me in this direction - whether

parts and doesn’t exist without all of

she likes it or not!

“Having grown up as a traditional English bitter man, my tastes have changed over the years,” Andrew Hayward, Thames Side Brewery

the fantastic people that have helped

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Thomas Fawcett & Sons Ltd

Maltings Manager vacancy Thomas Fawcett & Sons Ltd is an independent, 8th generation family malting business, founded in 1809. The Company supplies high quality malt products to the brewing, distilling and food industries. It is looking to recruit a new Maltings Manager for its site in Castleford, West Yorkshire. The key responsibilities of the role are to manage and schedule all barley and raw material intake, process operations and maintain raw materials in optimum quality conditions for malting.

This is a diverse role with great opportunity for progression in a family-run, independent company. In addition to core responsibilities above, the Maltings Manager will be responsible for hiring personnel across key departments, SHEQ and engineering maintenance.

Applicants should have relevant industry experience, and apply by providing a CV/cover letter via post or email to Production Director, Brian Hickman: bhickman@fawcett-maltsters.co.uk Thomas Fawcett & Sons Ltd, Eastfield Lane, Castleford, West Yorkshire, WF10 4LE. The Company offers a competitive salary, options for a company car, and access to a defined contribution pension scheme.

A NEW CHAPTER IN BERMONDSEY

BIANCA ROAD BREW CO

THE LONDON BREWING LANDSCAPE, LIKE MUCH OF THE UK, IS IN A STATE OF TRANSITION. WHILE SOME BREWERIES HAVE GONE, MANY NEW BUSINESSES HAVE EMERGED AND OTHERS HAVE GAINED A NEW LEASE OF LIFE. AND AT BIANCA ROAD BREW CO, THINGS ARE ONLY JUST GETTING STARTED.

anecdote about a visit to this part of

at Brew By Numbers and Partizan and

Southeast London. If not, you certainly

is known for his precision, balance, and

know someone that does.

commitment to brewing quality.

While establishments such as Partizan,

And central to this evolution is the

Brew By Numbers, The Bottle Shop,

production of the core beers fans

Hawkes Cider, uBrew, Affinity, The

love, a wealth of seasonal and limited

Outpost and Fourpure have all vacated

releases and its recently-opened new

these environs during this period, the

community-focused taproom.

mile - now realistically closer to being

Thanks to a successful crowdfunding

the Bermondsey Beer Two Miles - has

campaign earlier in the summer, the

welcomed newer names, too.

team were able to relocate and redesign

Mash Paddle, Craft Beer Junction, It Ain’t

their taproom operation.

Much If It Ain’t Dutch and The Kernel’s

As a result, they’ve created a space with

celebrated new Spa Road location have

more comfortable seating and capacity

joined establishments like Cloudwater,

for live events, while also freeing up

Southwark Brewing, Anspach & Hobday,

critical space inside the brewery to install

and Kanpai Sake in recent years.

a dedicated cold store – a move that will allow for increased production, tighter

And another business that has been

cold-chain control, and even higher

part of the Bermondsey fabric since

quality standards.

2019 is Bianca Road Brew Co. Founded

And the new taproom, which is now fully

by engineer Reece Wood, the brewery

up-and-running, is already proving to be

f you’re looking for a way to

began trading from a unit in Bianca Road,

the perfect showcase for the beers the

demonstrate how the UK craft

Peckham back in 2016.

team are brewing.

beer scene has changed and

A move to Bermondsey followed a year

evolved in the last decade, then

later before securing its current home on

“For me beer is a big tent,” says Ratliff.

the Bermondsey Beer Mile is a

I

Enid Street some six years ago.

“Even though I’m more traditional in my

pretty good place to start.

Much has changed in that time, though.

taste preferences, beer is supposed to

An amalgamation of breweries, taproom

The brewery would initially call Brew By

be fun. It’s supposed to be enjoyable. So

and bars that stretch along much of Enid

Numbers and The Kernel its neighbours.

we’ll make the classics, and we’ll make

Street and Druid Street in London SE1,

Though the former’s beers are now

the wacky stuff, too.

businesses have come - and businesses

brewed outside of London by Keystone

“There are over 200 recognised styles

have gone since the first brewery in the

Brewing while The Kernel has its

and then all of the subcategories

area, The Kernel, started brewing back

aforementioned new home a minute up

beneath that. So you tell me you don’t

in 2009.

the road.

like beer? What are you talking about! I

While a lay person might not have

And earlier this year, Bianca Road

heard of your favourite brewery or

Brew Co would announce a significant

your favourite brew, the success of the

milestone - with a new ownership

And if the swathes of patrons that

Bermondsey Beer Mile meant it entered

structure taking on the Bermondsey

frequent the brewery’s ever-popular

the lexicon of many outside of the ‘craft

business.

Bermondsey spot are to go by, he’s

beer bubble’.

As of 2025, the brewery is co-owned by

not wrong. A range of rotating Bianca

The wealth of hospitality environments,

Matt Simpson, Jordan Fancey, and Terry

Road beers complement more regular

not all exclusively beer-forward, have

Staples - familiar faces who have helped

numbers such as the team’s 4.8% Helles

helped create a destination for thirsty

shape Bianca Road from the inside over

Lager Mirror Mirror, their Session IPA

patrons. And if you’re remotely interested

the years. They were joined by respected

Long Play, the 5.8% IPA Daydream, Pale

in the world of beer and great liquid

figures in UK brewing including Dennis

Ale Hay-Z as well as the brewery’s 4%

then you’ve undoubtedly got your own

Ratliff. Ratliff was previously head brewer

Fruited Sour Razzmatazz.

promise there’s something out there for

34

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WINTER 2025

you.”

BREWERS JOURNAL

BIANCA ROAD BREW CO

Bianca Road Brew Co: Jordan Fancey, Matt Simpson, Dennis Ratliff and Danny McKennedy

brewersjournal.info

WINTER 2025

|

35

BIANCA ROAD BREW CO Ratliff took his own first steps into the

experience to help lead the London

It’s that immediate market research is

world of craft beer back in the 1990s.

brewery into its latest chapter. Ratliff is

something that Fancey thrives on. “You

Based in the US, his eyes were opened

working with the other co-owners that

start to make little relationships with

to burgeoning craft beer revolution and

include Matt Simpson, Jordan Fancey,

people.

all the weird and wonderful beers to

and Terry Staples.

And 99% of the time they’ll love the beer and want to say something nice to you.

emerge from it.

“I was in the US Army and when you’re on

“When Reece, the former owner of

But there are other moments where you

post (your current assignment location),

this brewery, decided to sell, we knew

can decipher if they’re not fully-happy.

you don’t pay any taxes on the alcohol

there was an opportunity,” says Ratliff.

That’s wonderful because you want to

you buy. Travelling a lot meant I could try

“Operations director Matt Simpson had

pick up on where we can improve and

all these beers that were wildly different

been working alongside Jordan who was

also what we can improve on. These

to the yellow, cold and fizzy liquid of my

handling the head brewer role.

taproom spaces afford us that and that’s

youth.”

“So when Matt called to gauge my

so important for the business to grow and

He adds: “When I finished my service and

interest, I said ‘Let’s take a look at the

evolve.”

started university I soon found out how

book to make sure things work out but yes

much alcohol costs when you pay taxes

- count me in’.”

It’s this new space, backed by an

on it! So back in 1996 I hit the public

He adds: “I know how much of an impact

enthused, excited and driven team, that

library and started learning more about

Jordan has had on the beers here. The

is helping propel the brewery into 2026

how to make it myself.”

quality had really, really improved. So

and beyond.

combining that with someone like Matt

“Craft beer is still relatively young,” says

Fast-forward to 2001 and Ratliff found

who knows the business, a great sales

Ratliff. “But people’s expectations have

himself in Pittsburgh.

colleague like Terry and other colleagues

risen a lot in the last 10 or so years. You

He got a job working at Pennsylvania

with excellent experience at larger

can no longer get away with selling beer

Brewing Company on Pittsburgh’s

breweries, we knew our backgrounds

at a premium and serving it in a cold

North Side. Roles washing kegs and

would complement each other very well.

warehouse with pallets for tables. That’s

progressing through apprenticeship

I knew it would work.”

simply not going to fly, man.”

experience in the trade before his wife’s

Ratliff would initially meet Jordan Fancey

He concludes: “This time working with

work in the chemicals industry took

at Riverside, a festival organised by Brew

our team has been super rewarding. But

them to Chicago. Here Ratliff joined the

By Numbers.

we want to go onwards, upwards, bigger

team at Emmett’s Brewing in the western

Then a part of Portsmouth-based

and better. I mean that. We are getting

suburbs, a brewpub chain that produces

Staggeringly Good, the duo hit it off early

great feedback across the board, and I

beers such as Cow Tipper Milk Stout,

on. “There were lots of people to meet

look at the room for growth in this world

Peace Keeper American Wheat Ale and

and then lots of bars and pubs to visit

of craft beer. Maybe I’m an optimist but

World’s End, a New World IPA. But just as

after. It was very fun but very blurry time.

there is still plenty of space for us to grow

work had taken them to Chicago, London

For me, at least!” recalls Fancey.

into. As I said, it’s a big tent. There’s room

would soon come calling.

Now part of a new-look Bianca Road

for everybody - us included.”

“In 2016 my wife had the opportunity to

Brew Co, Fancey has enjoyed being part

come here with work. As soon as I found

of a team that can now call itself co-

out what was happening in the world of

owners. And that autonomy also applies

craft beer in London and the UK I was like

to the beers he and the team produce.

programmes gave him invaluable

‘Ok, I’m in!’”

“We are now a brewery defined by Ratliff would work as head brewer at

continuous improvement. Whether it’s a

Brew By Numbers then, after that,

new release or dialling in a core beer, we

Partizan Brewing. Two Bermondsey

are fully-focused on making the beers

mainstays for much of the Beer Mile’s

the best they can be.

initial ascendancy.

That’s a journey that doesn’t stop,” he

“While I enjoy drinking the classics,

says. “Working with great suppliers has

working at breweries in the US, then here

always been a pleasure, too. From Niche

in the UK, has allowed me to turn my

Solutions to Yakima Chief Hops, Barth

hand to German-style Lagers, to Saisons,

Haas and everyone in-between. They

IPAs and everything in-between.”

have helped improve our process across the board and the beers we make.”

And now, as part of the new leadership team at Bianca Road Brew Co, he and

And these beers are enjoyed in the trade

the team are utilising their rich mix of

as well as the excellent new taproom.

36

|

WINTER 2025

Beer is a really big tent. I promise there is something out there in the world of beer for you,” Dennis Ratliff, Bianca Road Brew Co BREWERS JOURNAL

BIANCA ROAD BREW CO

Sales manager Terry Staples

brewersjournal.info

WINTER 2025

|

37

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FILTRATION

PROCESS FILTRATION AND YOUR BEER

FILTRATION WILL NEVER DEFINE A BRAND’S IDENTITY. BUT IT’S A VITAL ENABLER OF CONSISTENCY, SAFETY, AND EFFICIENCY SAYS SIMON HARRISON, BUSINESS DEVELOPMENT MANAGER AT ATLAS COPCO.

F

iltration rarely makes it onto

to sterilise pipes and tanks needs to be

But filtration is not just a defensive

the tasting notes of a beer

filtered to remove particles that could

measure. It also offers efficiency gains

label. Yet, for brewers, it’s

actually contaminate the very equipment

when well-implemented. Filters that clog

one of the most important

it was supposed to be sterilising.

prematurely can increase maintenance

ingredients in maintaining

While brewers are no strangers to

workloads and result in production

consistency, quality, and regulatory

hygiene regulations, the expectations

downtime. By contrast, high-capacity,

compliance.

continue to climb. Both EU Regulation

backwashable filters can remain in

Whether brewing on an industrial scale

No. 1935/2004 and the US FDA’s Title

service longer, require fewer change-

or crafting small-batch beers for a loyal

21 CFR set strict standards for materials

outs, and reduce consumables spend.

local following, the challenges remain

used in food and beverage production.

That was the situation faced by a large brewery in Eastern Europe producing

the same: controlling contamination, protecting flavour, and keeping

Filtration systems must not only meet

well-known international brands. Their

operational costs in check. Process

these hygiene criteria but also maintain

existing filtration system, based on

filtration plays a central role in meeting all

mechanical and thermal stability

string-wound elements, needed frequent

three goals.

throughout use.

replacement.

For this reason, selecting the correct

This was not only labour-intensive but

From raw water treatment through to

filter specification for each process stage

also increased waste and introduced

final packaging, modern breweries face

is more than a box-ticking exercise. It

too much variability into the process.

a complex range of filtration demands

is a strategic decision that can affect

After assessing the costs associated

- from quality assurance and stringent

uptime, product recall risk, and even the

with downtime, consumables, and

beverage safety regulations to the

longevity of a brand.

waste disposal, the brewery decided to investigate alternatives.

growing pressure to reduce energy and waste.

In practical terms, beer production

As production demands increase

typically involves multiple filtration

The solution came in the form of pleated

and quality expectations remain high,

stages. These include water treatment

polypropylene filter elements, specifically

decisions around filter type, sizing and

before brewing, sterile air supply for wort

designed for backwashing and extended

installation are playing a larger role in

aeration and yeast handling, clarification

dirt-holding capacity.

shaping both quality and profitability.

post-fermentation, and microbial filtration

With the new filters in place, the

Throughout the brewing process,

prior to packaging.

brewery achieved longer operating

contaminants can be introduced via air,

Pre-filters might remove larger

cycles between change-outs, reduced

water, steam, and CO2. These are all

particulates early in the process, while

labour time, and significantly lowered its

essential utilities, but each presents its

sterile membrane filters—often with

annual filter spend. Just as importantly, it

own risks.

pore sizes as low as 0.45 microns—are

aligned more closely with the brewery’s

deployed closer to the filling line to

sustainability goals by cutting down on

Compressed air used during bottling,

eliminate yeast and bacteria.

filter waste.

for example, may carry dust or micro-

Neglecting any one of these stages can

At the other end of the spectrum, a

organisms. CO2 used for carbonation

lead to product spoilage, shorter shelf

small family-owned brewery in Spain

must be purified to avoid imparting

life, or failure to meet health and safety

encountered similar pressures during a

off-notes or haze. Even the steam used

requirements.

period of planned expansion.

brewersjournal.info

WINTER 2025

|

39

FILTRATION

As demand for their craft beer increased,

Both methods are designed to ensure

consistency and resilience. Independent

so too did the operational cost of

microbiological stability. But they differ

or craft brewers may prioritise flavour

maintaining high-quality standards at

markedly in their approach, impact on

retention and opt for sterile filtration,

higher volumes.

flavour, and implications for energy use.

accepting the need for tighter process

Trap filtration proved a particular pain

Pasteurisation uses heat to neutralise

Regardless of the approach, the filtration

point, with frequent filter changes

spoilage organisms and is often favoured

systems used must be robust, hygienic,

disrupting production and straining

by breweries distributing over long

and suited to the specific conditions of

resources. In their case, selecting a filter

distances or into environments with less

the brewery.

system capable of backwashing and

predictable storage conditions.

In both large and small operations,

offering greater surface area provided a

The process can be carried out using

the best results are achieved when

straightforward route to savings.

flash or tunnel pasteurisation systems,

filter selection is informed by a

With fewer interruptions to production

both of which involve heating the beer

detailed understanding of flow rates,

and less staff time devoted to

to defined temperatures before cooling

microbial load, cleaning protocols, and

maintenance, the brewery saw a 12

it again.

compatibility with other equipment.

percent reduction in overall filtration

While effective, this approach does carry

costs.

the risk of altering the sensory profile of

Our company has worked with breweries

Perhaps more importantly, the

the beer. Sterile filtration, by contrast,

around the world to optimise their

improvements gave them the confidence

relies on specialised membranes to

filtration strategies. These include high-

to scale up production without

remove micro-organisms without

volume production facilities in Europe

compromising quality—a key concern

applying heat.

as well as smaller, independent brewers

for any business built on reputation and

For breweries concerned with preserving

looking to expand or refine their process.

taste.

the nuanced flavour of their products, this

While the scales differ, the goal is the

can be a decisive advantage.

same: to ensure clean, consistent, high-

management in return.

quality beer batch after batch.

These examples highlight a broader trend across the brewing sector. Process

Sterile filtration also tends to consume

filtration is increasingly seen not just

less energy, making it attractive to

Filtration will never define a brand’s

as a compliance tool, but as a lever for

operations with sustainability targets.

identity in the way that hops, water or

operational performance.

That said, it requires a high level of

yeast do.

With rising energy costs and growing

process control and filtration expertise to

But it is a vital enabler of the consistency,

demand for resource efficiency, many

be implemented effectively.

safety, and efficiency that define long-

breweries are now examining filtration as

Deciding which route to take depends on

term success in brewing.

part of a wider effort to drive down total

a number of factors. These include the

As pressures mount from regulators,

cost of ownership.

brewery’s distribution model of choice,

retailers, and consumers alike, more

This conversation often culminates

the desired shelf life, the characteristics

breweries are beginning to see filtration

in a decision between sterile filtration

of the beer itself, and also the brand’s

not as a hidden utility, but instead as a

and pasteurisation at the final stage of

positioning in the market. Mass producers

foundation of modern beer production.

production.

may lean towards pasteurisation for

competitive advantage.

40

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WINTER 2025

BREWERS JOURNAL

WATER

SMARTER WATER TREATMENT: ITS ROLE IN YOUR BREWERY BREWERIES OF ALL SIZES ARE RETHINKING HOW THEY USE, TREAT AND REUSE WATER. IN TODAY’S BREWING INDUSTRY, SUSTAINABILITY, EFFICIENCY AND QUALITY CONTROL ARE CRITICAL TO LONG-TERM SUCCESS. HERE GRUNDFOS WATER TREATMENT EXPLAIN HOW THE RIGHT WATER TREATMENT CAN HELP YOU FUTUREPROOF OPERATIONS, REDUCE WASTE AND ENSURE PRODUCT CONSISTENCY.

W

ith increased

TREATMENT INNOVATIONS

pressure on global water resources,

There is reverse osmosis (RO) for precise

breweries are

water customisation. RO systems can

being asked

remove up to 99% of dissolved salts and

tough questions by regulators as well

contaminants, allowing brewers to start

as consumers about their water use and

with a blank slate on which to build their

sustainability goals.

ideal brewing recipe, which is especially

Rising water costs, regional scarcity and

useful with hard or unpredictable water

tightening effluent regulations are making

sources. Modular and skid-mounted

water management not just a technical

systems have improved install times and

issue, but a strategic one. Questions

lowered costs. Integrated controls and

about how water is sourced, treated and

advances in membrane technology have

reused are critically important in brewery

helped increase water efficiency.

design and operation.

Smart filtration for clarity and cleanliness.

Water chemistry affects everything –

Filtration systems remove solids, bacteria

from mash pH and yeast performance to

and organic matter and are essential for

the flavour, mouthfeel and shelf life of the

wash water reuse, CIP (clean-in-place)

final product.

processes and protecting downstream

A consistent water profile is essential for

equipment. Combined with Grundfos

quality assurance, especially in multi-site

e-Pumps we can maintain production

operations or seasonal brewing.

throughput and improve efficiency.

This is where intelligent treatment

Water softening and conditioning for

systems come into play. By ensuring

equipment longevity. Hard water leads to

control over hardness, mineral content

limescale buildup, reducing the efficiency

and microbiological stability, modern

of boilers, heat exchangers and other

water technology enables brewers

vital systems. Softening improves energy

to replicate their ideal water profile

use and reduces maintenance downtime.

regardless of source variations or supply

High efficiency softeners with controlled

fluctuations.

brining or brine recovery reduce water and salt usage. Conditioning can also

The last decade has seen exciting

provide benefits in a suitable application.

advancements in water treatment that

42

|

WINTER 2025

offer both technical and economic

Automated monitoring and digital

benefits for brewers.

integration. Digital sensors, flow meters

BREWERS JOURNAL

WATER and other cloud-connected devices

and advanced oxidation. We work to

own borehole gives us a sustainable

enable the real-time monitoring of water

ensure that every brewery – whether it’s

supply, but it needs careful treatment.

quality and usage. This level of control

producing 1,000 or 100,000 hectolitres

“The Grundfos RO and softening systems

helps breweries manage consumption,

annually – can access the tools they

give us complete confidence in our water

avoid contamination risks and provides

need to improve water efficiency,

profile day in, day out and have proven

data for compliance and reporting.

reduce costs and meet compliance with

very reliable from both a performance

confidence.

and support perspective.”

CIRCULAR WATER USE

While large-scale brewers often lead the way in sustainable innovation, we believe

Water treatment shouldn’t be an

Water reuse is rapidly becoming a

smaller craft and regional breweries can

afterthought. The most successful

benchmark of responsible brewing.

also benefit from modular and scalable

brewing operations integrate water

Whether it’s recovering rinse water for

water treatment solutions.

considerations from the earliest planning

cleaning, reusing treated effluent in

We have recently been working with

stages.

cooling systems, or closing the loop on

the Rebellion Brewery in Marlow,

We encourage collaboration between

utilities, circularity pays dividends.

Buckinghamshire, a well-established

brewers, engineers, architects and

Grundfos Water Treatment can help

independent brewer known for its quality

water treatment specialists like us from

breweries implement reuse loops

real ales and sustainable practices.

the offset to ensure that systems are

supported by safe and certified treatment

Rebellion has implemented Grundfos

future-proof, they are compliant and also

systems, dramatically reducing total

RO and water softening systems to treat

cost-effective.

water footprint without compromising on

water from its on-site borehole, helping

hygiene or product integrity.

to ensure consistency, efficiency and

The future of brewing will be shaped by

longevity in its brewing operation.

water and energy efficiency, digitalisation and environmental responsibility. With

We’re also seeing a rise in breweries pursuing zero-liquid discharge (ZLD)

As engineering manager Michael Finn

the right water treatment systems in

goals. While ambitious, these targets

explains: “Water quality is absolutely

place, breweries can cut waste, they can

are increasingly achievable through a

critical to the flavour and consistency of

boost quality and also build resilience in

combination of ultrafiltration, evaporation

Rebellion’s beers. Using water from our

a changing world.

D

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CELLARING

BREWDOG UPGRADES CELLAR OPERATION AS PART OF A CELLAR UPGRADE PROJECT IN 2025, BREWDOG REPLACED TRADITIONAL LOBE PUMPS WITH MASOSINE CERTA SINE 300 PUMPS. THE SWITCH WAS DRIVEN BY THE NEED TO PROTECT YEAST VIABILITY AND ENHANCE EFFICIENCY DURING TWO KEY STAGES OF THE BREWING PROCESS: YEAST CROPPING AND YEAST PITCHING.

B

rewDog has undertaken a

of beer would be compromised by a

“It’s important here that the yeast is

cellar upgrade project that

pump that damages the yeast, and we

moved quickly, but also in a way that

has included focusing on

would be left with poor quality beer.

will not damage the yeast health. If we

its yeast viability.

We can harvest the yeast ten times

crop too quickly, we could start pulling

with the Certa pump due to its gentle

beer from the tank, so a steady slow flow

The Scottish brewery has replaced

handling. It’s the ease of cropping which

is required to ensure that this doesn’t

traditional lobe pumps with MasoSine

the Certa pump gives us which has been

happen.

Certa Sine 300 pumps from Watson-

the biggest difference.

“A precise flow is also required to ensure

Marlow Fluid Technology Solutions

Before we were using two lobe pumps

good yeast health when cropping as it

(WMFTS) after a successful trial. The

in tandem to do the job, but we have

helps prevent shearing.

switch was driven by the need to protect

replaced them with one Certa pump.

“We need to make sure that the yeast is viable, and the pump is running at the

yeast viability and enhance efficiency during two key stages of the brewing

He added: “The flow rate during the

correct speed of 10-12 hL/hr depending

process: yeast cropping and yeast

pitching stage is 50 hL/hr, and the

on the yeast strain.

pitching.

pitching time depends on the volume of

“It is important we can control the flow

yeast that is to be pitched, which varies

rate of the pump, along with a shorter

by brand, brew length, and yeast viability.

transfer time that the Certa gives us

Certa’s sinusoidal technology offers gentle, low-shear pumping that

because we don’t want yeast sitting in

preserves yeast cell integrity. This allows

the pipe in ambient atmosphere.

BrewDog to harvest yeast up to ten times

If we can’t control the flow rate, we risk

without compromising quality—reducing

over-pitching or under-pitching, which

costs and ensuring consistent beer.

would affect fermentation and ultimately

The pump’s precise flow control and

the beer’s flavour and stability.”

high suction capability are particularly valuable given the brewery’s long cropping and pitching lines, which span over 75 metres.

The Certa pump handles 45 – 50 hL per crop over approximately five hours and is delivering shorter transfer times and simplified clean-in-place (CIP) for BrewDog. James Fairfoul, technical brewer at BrewDog, said: “The main reason we got the Certa pumps was for better handling of the yeast, and also, we now have one Certa pump that does the work of two lobe pumps we previously used for cropping.

“The gentle handling is vital. The quality

brewersjournal.info

The quality of the beer would be compromised by a pump that damages the yeast, and we would be left with poor quality beer.”

James Fairfoul, Brewdog.

The switch to a single Certa pump for yeast cropping has also brought sustainability benefits.

Fairfoul said: “If we had a pump that was difficult for CIP, it would mean more chemicals and more energy used. We had two lobe pumps doing the job of yeast cropping but now we have one pump doing the job of two, so we are making some energy savings with the Certa.”

Before committing, BrewDog trialled the Certa pump on its main yeast harvest line. The test included a CIP cycle and yeast transfer from a fermentation storage tank (FST) containing a thick

WINTER 2025

|

45

CELLARING

lager yeast strain—historically a

free and low shear so reduces yeast

challenge for other pumps—up the

damage, usage and costs.

harvest line to the harvest yeast tanks

“Certa was a perfect solution because it

and eventually to the waste yeast tank.

allows BrewDog to harvest yeast up to ten times, reducing production costs and

Fairfoul added: “The Certa pump

maintaining beer quality.

performed very well in the trial. The yeast

“The pump’s strong suction and accurate

removal and transfer were smooth, and

flow control are essential for managing

there were no issues with gas breakout

long cropping and pitching lines over 75

that we experienced using other pumps.

metres.”

“We were able to validate the CIP too and when we ran the pump it was only

By relying on the Certa Sine pump for

operating at 10-20%.

pitching yeast twice a day, when yeast is

“Compared to the lobe pumps we used

added to the cooled wort (unfermented

in yeast cropping, the Certa pumps have

beer) to start the fermentation process,

provided a reduction in low viability yeast

The brewery said it was benefiting from

crops.”

ease of maintenance, virtually pulsation-

BrewDog’s Ellon site demands robust,

free pumping so enables controlled and

reliable equipment for its 24/7 operation.

precise yeast dosing, viscosity handling

The Certa 300, they said, delivers on all

flexibility and low shear pumping

fronts.

According to Watson-Marlow Fluid John Rowley, sales manager – Food &

Technology Solutions (WMFTS), when it

Beverage and Clean Process at WMFTS,

comes to yeast cropping, the technology

said: “Certa’s excellent suction capability

employed by Brewdog brings high

ensures high flow rates.

suction capability, high flow rates and

“This is unaffected by variation in yeast

virtually pulsation-free pumping so does

properties such as viscosity or by

not agitate the settled beer.

“The pump’s strong suction and accurate flow control are essential for managing long cropping and pitching lines over 75 metres,” John Rowley, Watson-Marlow Fluid Technology Solutions (WMFTS)

pipework details. Certa is virtually pulse-

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BREWERS JOURNAL

HEALTH & SAFETY

STAY SAFE WHEN WORKING AT HEIGHT EVERY YEAR LIVES ARE LOST WHEN WORKING AT HEIGHT. HERE ALEXANDER WALTON FROM BRABNERS EXPLORES HOW THESE ACCIDENTS CAN HAPPEN IN ANY ORGANISATION AND WHY WORKING AT HEIGHT MUST BE TAKEN SERIOUSLY.

B

etween April 2024 to

Risk assessments are an essential tool

1.5 metres while unloading baggage from

March 2025, 35 people

for achieving compliance in health and

an aircraft, slipping off a televator due

died in Great Britain after

safety. The HSE provides digital risk

to gaps between its guardrails and the

falling from height at work.

assessment tools that make it easier for

fuselage. These gaps varied by aircraft

That’s one in three of all

small businesses to ensure compliance.

type and posed a fall risk. At the time, BA had begun retrofitting guardrails in

fatal workplace accidents, most of which are preventable. Behind every statistic

When safety is overlooked, the

response to previous HSE visits.

is a story. A devastated family, a shaken

consequences can be severe, for

The second incident also involved a

team and a business dealing with the

individuals and organisations alke.

televator, where platform flaps were left

consequences of a tragedy that could

According to the HSE, around 5,000

down during loading/unloading, creating

have been avoided.

non-fatal injuries were caused by falls

a gap that led to another fall. HSE found

from height last year. Falls from height

that BA had failed to adequately control

Protecting those working at height isn’t

also remain the leading cause of fatal

these height-related risks.

just ticking boxes, it’s about keeping

workplace accidents in the UK. East Riding Sacks Ltd was fined £533,000

them safe.

The law is clear: if you’re an employer,

Here are some examples of fines issued

after a worker fell to his death. An

contractor or site manager, you have a

to employers following employees falling

investigation by the HSE found that East

duty to protect anyone working at height.

from height: British Airways was fined

Riding Sacks Ltd failed to provide a

The Work at Height Regulations 2005

over £3m after two workers suffered

robust safe system of work. The company

and the Health and Safety at Work etc.

serious injuries after falling from height.

failed to identify the risk from a fall from

Act 1974 set out your responsibilities.

In one case, a 54-year-old employee fell

height and implement appropriate

These include: Carrying out jobs from

measures.

the ground wherever possible; properly

And at Bury Metropolitan Borough

risk assessing every job at height;

Council was fined £200,000 after a

ensuring work is planned, supervised

worker was injured when installing a

and carried out by competent people; using equipment that’s safe, suitable and regularly inspected; making sure that everyone involved is trained and knows what to do if something goes wrong; using guardrails, safety nets or fall arrest systems where appropriate; Inspecting everything before every use, with no exceptions.

The Health and Safety Executive (HSE) has made falls from height a top priority.

It recently updated its ladder safety guidance to help employers understand when ladders are appropriate and how to use them safely, including where to store equipment, how to check it’s safe and when working at height is necessary.

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WINTER 2025

“The law is clear: if you’re an employer, contractor or site manager, you have a duty to protect anyone working at height.”

Alexander Walton, Brabners

Christmas tree using a scissor lift.

The worker had no training and no risk assessment had been performed.

While working at height doesn’t have to be dangerous, safety only happens by design. Awareness is the first step, followed by action. The proactive management of health and safety risks ensures ongoing compliance with the law and the safety of everyone affected by your business.

The team includes a former HSE prosecutor and specialist defence solicitors. We understand the law, the risks and the reality of what happens when things go wrong — and we’re here to help you get it right.

BREWERS JOURNAL

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CARBON DIOXIDE

WASTE INTO RESOURCE EDINBURGH’S STEWART BREWING HAS INVESTED IN A SUSTAINABLE, IN-HOUSE CO2 SOLUTION THAT HAS TURNED CO2 WASTE INTO A VALUABLE RESOURCE. THIS IS HOW THEY DID IT.

F

or Edinburgh’s Stewart

process released approximately 70

The Dalum system has been

Brewing, a staple of the

tonnes of CO2 annually from their 20,000

transformative for the brewery.

Scottish brewing scene

hL production, a significant waste of

Recovering 52 tonnes of CO2 annually,

for over two decades,

resource.

Stewart Brewing now far exceeds

sustainability has always

“The question that we asked ourselves,”

their internal demand of ~35 tonnes,

been a core part of their identity.

Stewart explains, “was how much of

achieves 100% CO2 self-sufficiency,

Their commitment stems from founders

this released carbon dioxide can be

and has successfully turned a former

Steve and Jo Stewart’s dedication

recovered to offset against the purchase

waste stream into a valuable asset.

to environmental sustainability. “Jo

of CO2 into the business?” The solution

The success has also created a new

and I actually met on a Sustainable

had to be cost-effective and align with

revenue opportunity: the brewery sells

Development degree, so when we

their business values.

approximately 17 tonnes of their excess, sustainably produced biogenic CO2 to

started Brewing, we always had an interest in brewing sustainably,” Steve

They partnered with Dalum Beverage

Stewart shares.

Equipment, a Danish expert in craft-scale

local pubs, bars, and restaurants.

CO2 recovery systems. “Dalum really

The financial case for the £150,000

Installing two Dalum CO2 Recovery

understood our needs and worked with

investment (covering plants, tank, and

Plants, respectively in 2022 and 2023, has

us to fully implement the technology,”

systems) is strong.

led to complete CO2 self-sufficiency at

he notes, also crediting a positive

Electrical costs for the CO2 recovery are

Stewart Brewing. These plants transform

recommendation from Eddie Gadd of

roughly £177 per tonne, a stark contrast to

a natural fermentation byproduct into

Ramsgate Brewery, the UK’s first Dalum

the nearly £963 per tonne for commercial

a valuable resource and offer a strong

CO2 Recovery Plant adopter.

CO2 and yields annual savings of around

model for craft breweries aiming to

Stewart Brewing installed two 15 kg/

£26,000.

minimise environmental impact and

hr Dalum CO2 Recovery Plants. This

improve business resilience.

dual-system approach provides crucial

“We were fortunate to obtain an Regional

Previously, Stewart Brewing purchased

flexibility for varying fermentation batch

Selective Assistance (RSA) Grant of

nearly 35 tonnes of CO2 annually

sizes and makes it possible for them to

roughly £50,000,” Stewart mentions, “so,

for processes such as tank purging,

run one or both machines as needed.

from the business point of view, it’s about

packaging, and dispensing.

This strategic choice, combined with neat

a three-year payback.”

This reliance brought escalating costs,

installation and operator buy-in, boosted

with prices per tonne increasing from

CO2 recovery potential.

This comprehensive approach brings several advantages. Eliminating external

around £250 in 2016 to nearly £1,000 by 2021, a substantial expenditure of over

“The system is well set-up for success”

CO2 deliveries and introducing a bulk

£30,000 annually. More critically, the

says production manager, Sam Russell,

system has streamlined operations

volatile CO2 supply chain presented a

“It still requires the brewers and operators

and improved workplace safety and

severe threat. The crisis peaked in 2021

to begin capturing fermentations at the

satisfaction.

when, after navigating pandemic-related

right time, understand the dynamics

Crucially, independence from the volatile

shifts towards packaged beer, breweries

of the collection system and keep it

CO2 market protects production against

started to face acute CO2 shortages.

clean, conduct checks, and look for

price hikes and shortages and ensures a

opportunities, such as collecting from

strong business resilience.

He recalls this huge business resilience

empty Bright Beer Tanks (BBTs).

Furthermore, recovering 52 tonnes of

issue for their brewery as a completely

The team have taken to this brilliantly;

CO2 annually prevents its direct release

stressful time, which led them to focus

they’re proud to be harvesting and

and significantly reduces their carbon

their efforts on finding a sustainable, in-

recycling CO2, especially as an early

footprint.

house CO2 solution.

adopter of the technology on this scale.

The strong partnership with Dalum

Driven by their net zero ambitions and the

We also see the rewards in having

has been vital. “They’ve helped us with

urgent need for supply security, Stewart

high-quality, sustainable CO2 on tap.”

problem- solving, maintenance, support,

Brewing looked into CO2 recovery

The recovered CO2 is 99.99% pure and

and the utilisation of the machines,” Steve

options. Their previous fermentation

completely odour- and tasteless.

Stewart acknowledges.

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BREWERS JOURNAL

CARBON DIOXIDE

brewersjournal.info

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51

PACKAGING

IMPROVE QUALITY AND REDUCE WASTE

LEEDS-BASED NORTHERN MONK CONTINUES TO GROW AND WANTED IMPROVE THE LOOK AND IMPACT OF ITS LABELLED CANS WHILE ALSO REDUCING WASTE. AS A RESULT THEY’VE JUST INSTALLED A BRAND-NEW INLINE WRAPAROUND LABELLER.

T

o improve the look and

“The result of this project has been

impact of its labelled

a huge improvement in operational

cans, leading independent

efficiency, a reduction in label waste,

brewery Northern Monk

and a much higher quality to our applied

Brew Co has successfully

labels.”

installed a brand-new inline wraparound labeller from Sovereign Labelling

The line is being used to label cans for

Machines.

supermarket retail, special editions, and Patrons Projects beers, which account

The Leeds, UK-based brewery is

for around 40% of the beer packed by

renowned for its range of beers

Northern Monk. Northern Monk’s labels

that embrace the best of traditional

have also won awards.

monastic brewing values and processes

They feature printed designs with bold,

coupled with a progressive approach to

modern artwork, intricate illustrations,

ingredients and techniques. Sovereign

and rich colour palettes that relate

is the leading supplier of high-quality

directly to the beverage, its name, and

labelling and sleeving systems for

theme. For example, the labels for

many different industries and important

its annual Christmas special, Festive

applications.

Star 2025, have a distinctive green

This includes the vast beverage market,

and red colour palette and lean into

where labelled cans are one of the most

the iconography of the season while

prominent forms of product decoration.

reflecting the beer’s flavour profile of vanilla, cinnamon, and chocolate.

The system installed with Northern Monk is a Sovereign Monarch model. It features

For a special Patrons Projects collection

a linear wrap labeller that precisely and

that Northern Monk worked on with

securely applies full-height wraparound

David Bailey, labels feature the award-

labels onto containers.

winning illustrator and comic artist’s

This is fed by a scroll fed system that

distinctive artwork style and celebrate

controls the flow of cans, with servo-

pub culture.

driven conveyors ensuring smooth and controlled passage of cans throughout

These examples highlight the

the line. Self-adhesive labels are applied

importance of labels and labelling to

to cans at a rate of up to 200 a minute.

the brand and its ongoing position in the highly competitive UK craft beer market.

52

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WINTER 2025

Having recently commissioned this

To help maintain the appearance of its

new system, Sovereign’s expertise in

products on shelf and when in the hands

precision labelling of cans is already

of consumers, Northern Monk was in the

proving invaluable to Northern Monk.

market for a modern labelling system

“We were looking for a labeller that could

that could meet the quality, volume, and

meet current demand, eliminate issues

performance demanded for its labels, as

we were encountering, while also being

well as provide a future-proof platform.

future-proof,” explains Nat Newport, their

This came in the form of the Sovereign

trainee packaging manager.

Monarch inline wraparound labeller.

BREWERS JOURNAL

brewersjournal.info

PACKAGING

WINTER 2025

|

53

PACKAGING

Northern Monk has benefited from

set-up, they even sorted us out with a

more consistent than before, as well as

Sovereign’s history and understanding

rental labeller while our new machine

keeping production speed at its highest

of the intricacies of can labelling, deep

was being manufactured. During my

output. It has brought our operational

expertise in engineering modular

discussions with Jordan [Hynes, business

efficiency back up to where it needs

machines for precise and repeatable

development manager at Sovereign

to be and reduced the workload on

labelling, and integration of complete

Labelling Machines] on what we were

our operators enabling them to more

lines that take labels and labelling to new

looking for, he suggested the most

effectively allocate their time.

heights.

effective way to meet current demand

“Overall, this project has been a great

whilst also allowing us significant room

success and allowed us to achieve an

for future growth.”

even better result than we hoped.”

Newport notes: “Our old labeller wasn’t fit for purpose anymore. We were having many issues with it and after doing

Whilst all of the company’s machines

improvement works ourselves, we

are bespoke and modular, meaning

decided that the best course of action

they are suited exactly to the customer’s

was to buy a new machine.

requirement and infinitely upgradable,

“Sovereign has been a great company

Reflecting on this project, Hynes says:

to work with on this project, as not only

“Northern Monk is a fantastic example

have we received a high-quality machine,

of the impact high-quality labelling can

but they went above and beyond

have for a brand and its products.

throughout the project.

It also demonstrates the impact of

“They worked closely with us to find the

production and operational efficiency

best solution to our issues while keeping

when labelling is not at the required level.

to our budget. They communicated effectively with us and answered any

“We are delighted to have been tasked

queries we had promptly. They ensured

by the UK’s leading independent brewery

the machine was exactly what we

to support it with the labelling it needs

needed, as well as offering their own

to maintain and strengthen its position in

ideas on how to improve the set-up.

the market.”

Newport confirms: “We’ve seen a huge

“When we mentioned we’d experienced

reduction in label waste and the quality

breakdowns with our existing labelling

of application has been much higher and

54

|

WINTER 2025

We were looking for a labeller that could meet current demand, eliminate issues, while also being future-proof,” Nat Newport, Northern Monk

BREWERS JOURNAL

Brewing a better future with Grundfos water treatment As sustainability, efficiency and quality control become critical to long-term success, breweries of all sizes are rethinking how they use, treat, and reuse water.

At Grundfos Water Treatment, we work closely with brewers to unlock the full potential of advanced water technologies – helping reduce waste, ensure product consistency and future-proof breweries around the world.

Contact us today to find out more: sales.uk@grundfoswt.com T: +44 (0)1494 441286 www.grundfos.uk/wt

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Grundfos Water Treatment UK Ltd. Unit 2, Halifax House Coronation Road HIgh Wycombe, HP12 3SE, UK

31/07/2025 11.31.33

BRANDING

DESIGNS ON FUTURE GROWTH WITH THE LAUNCH OF BREW+, A BOLD FOOD AND DRINK CONCEPT FROM BREW YORK, THE TEAM KNEW THEY WANTED TO MAKE AN IMPACT ACROSS THE BOARD. THAT MEANT HAVING AN IMPACTFUL BRAND IDENTITY TO COMPLEMENT THE CONSUMER OFFERING.

U

nited by Design has

The new identity design uses bold

look to open 10 venues in the North by

typography, super graphic characters

the end of the financial year – and then

and a pared back palette of green tones

expand Brew+ nationally.”

to stand out on the high street.

Owen Turner, United by Design MD and Using bold messaging and a clean

creative director, adds: “We are super

contemporary visual style, Brew+ has

proud of our involvement in this next

already engaged the residents and

phase of business growth with Brew York

visitors of Chapel Allerton. The ‘plus’ sign

Brewery. It’s been a privilege to nurture

for Brew+ represents chopsticks as a nod

and collaborate on something that’s very

to the Asian-influenced food, while the

different from their core branding.

tag line – craft beer + more – alludes to

“As the brand evolves, it’s imperative to

the wider food and drink offering.

bring innovation and strategic thinking to

Thoughtful branding allows Brew+ to

such projects.

be interchangeable with a wider food

“The new Brew+ brand allows for this,

and drink offering. The overarching

providing a flexible and modern venue

Brew+ concept can be adapted for other

that will add value to a high street. We

locations with other food providers, such

cannot wait to see it rolled out!”

as Brew+Pizza and Brew+Burger, allowing the brand to grow and flex with new

The launch marks 10 years of a very

locations.

successful partnership between United

by Design and Brew York, which includes

partnered with Brew York to create a bold and

United by Design also collaborated to

creating an iconic brand identity plus

vibrant brand identity for

develop the interior design, working

designing over 500 bespoke beer label

its exciting new venue

closely to create a distinctive and

designs, evolving the brand packaging

concept Brew+. Inspired by international

engaging space that reflects a fresh,

through several strategic phases.

food and beer halls, the York agency has

modern bar venue. Inspired by

designed a distinctive brand identity,

international food and beer halls, the

collateral and venue experience which

brand’s energy has been translated into

was unveiled at the recent launch of

the physical space.

the first Brew+ venue in Chapel Allerton, Leeds. The new food and drink venue,

Wayne Smith, Brew York MD, says: “We

Brew+Bao, offers a unique mix of Asian

wanted a new venue concept we could

street food and craft beers.

roll out into different markets where our existing brand name wasn’t as well-

The move supports the York-based craft

known.

brewery’s plans to roll out the Brew+

“As always, the team presented great

concept to other venues across Yorkshire,

ideas and concepts - and the journey

including The Mitre in Knaresborough

through to final design was smooth. The

and Goole’s historic Market Hall.United

fun, family feel of the brand lends itself

by Design has played a pivotal role in

well to the atmosphere and environment

bringing the Brew+ vision to life.

we wanted to create.

“Working with United by Design is key to

Through an in-depth process of research

the success of a project - it’s the design

and iterative design, the new concept

that draws people in and creates an

positions this new arm of the business for

unforgettable experience . We’re excited

successful regional and national growth.

to continue to work with the team as we

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We wanted a new venue concept we could roll out into different markets where our existing brand name wasn’t as well-known,” Wayne Smith, Brew York BREWERS JOURNAL

BRANDING

brewersjournal.info

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57

INGREDIENTS & ADJUNCTS

INGREDIENT INNOVATIONS

WITH BREWERIES UNDER MOUNTING PRESSURE TO CONTROL COSTS, IMPROVE SUSTAINABILITY AND REDUCE WASTE, THERE ARE INGREDIENTS INNOVATIONS ON HAND TO HELP. ESPECIALLY WHEN IT COMES TO HOPS.

W

hen it comes

strength of collective action. We are

balanced, considered sensory profile

to ingredients

proud of the progress made this season

that highlights the best of the harvest.

there is a wave

in realigning our supply with brewer

According to Gina Chalmers, logistics

of innovation in

needs and remain committed to working

manager at Hop Revolution, the

the world of hops

hand-in-hand with our customers to

business is seeing more craft brewers

that can dramatically expand a brewer’s

ensure a responsive, resilient, and

are launching lager programmes and

toolkit. Hops and hop products that can

sustainable future”.

experimenting with hybrid styles such as the West Coast Pilsner, which “perfectly

shape beers with expressive, consistent, complex flavour and aroma.

And elsewhere, Hop Revolution is one of

suits” New Zealand’s hop character.

New Zealand’s largest independent hop At NZ Hops, the business prides itself as

growers, cultivating hops from gardens

“Locally, Kiwi brewers have been refining

being the largest hop supplier in New

in the Tapawera and Wairua valleys near

sub-6% hoppy lagers for decades,

Zealand with the most varities to choose

Nelson. Along the Tapawera and Wairua

however the New Zealand Pilsner

from, including the popular hop cultivar

valleys, Hop Revolution grows and

has only recently earned official BJCP

Superdelic that came to market in 2023.

harvests the popular kiwi hop varieties of

recognition, with Riwaka, Motueka, and

And commenting on its latest harvest,

Nelson Sauvin, Motueka, and Riwaka.

Nelson Sauvin leading the way. Even

the company said 2025 will go down as

They say that the particular terroir

modest hot-side additions of these hops

a great season for them in New Zealand.

and garden protocol offers brewers

deliver an expressive and unmistakably

“The 2025 harvest season marks a

a more tropical expression of these

NZ expression,” she explains.

significant step forward for NZ Hops

varieties. Increasingly, international

Ltd and our 28 grower shareholders.

attention is turning to their “sleeper”

“At the same time, brewers are needing

Guided by strong international market

varieties like Pacific Sunrise, Kohatu, and

to become more efficient. After years

signals, we continued our evolution

Moutere, which are lesser-known but

of heavy dry-hopping, many are

toward a more customer-focused and

offer huge potential.

rationalising to reduce beer wastage

future-fit supply strategy. This year,

Collaborations with brewers have

and finding that Hop Revolution’s

production was thoughtfully increased

uncovered some outstanding

varieties provide higher aromatic yield

for high-performing, in-demand varieties

combinations: Pacific Sunrise pairs

per kilogram, maintaining impact while

such as Superdelic which continue to

beautifully with punchy U.S. hops such as

improving efficiency.

gain momentum globally for brewing

Citra and Simcoe; Kohatu’s smooth, rich

“To gain further fruit character and aroma

potential,” they explain.

character complements Centennial in the

intensity from their hops, brewers are

whirlpool; and Moutere’s oil-rich profile

using yeast strains that unlock bound

harmonises with Galaxy and Mosaic.

thiols and terpenes. While GMO yeasts

“Simultaneously, our growers made

remain unavailable in New Zealand,

coordinated, proactive decisions to moderate supply of overproduced

Hop Revolution’s “Turkey’s Pick” and

many brewers here are turning to highly

varieties. This included a cooperative-

“Hop Rev” blends have exceeded

biotransformative strains that work

wide approach to fallowing through

expectations, particularly among

beautifully with Hop Revolution’s thiol-

non-stringing, executed early and evenly

smaller breweries who appreciate the

rich hops.

across our network.

convenience of dosing with one blended

“The team’s growing and harvesting

“This initiative not only aligned supply

box rather than opening and weighing

practices, using virus-free rhizomes

with demand but also generated notable

multiple bags.

and carefully timed pick windows, are

efficiencies across fuel, labour, and

These blends are designed in

tailored to maximise these flavour-driving

fertiliser inputs—demonstrating the

collaboration with brewers, ensuring a

compounds.”

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BREWERS JOURNAL

INGREDIENTS & ADJUNCTS

LIQUID HOP INNOVATION BOOSTS EFFICIENCIES At Barth Haas, Prysma is described as the company’s most advanced liquid hop flavour platform, designed to deliver authentic flavors and aromas.

It excels at delivering both hop and other natural flavors on one simple 100% hop derived platform with impact and without the inefficiencies of traditional brewing, the company says.

Developed using a unique, state-ofthe-art 100% hop derived emulsifier for a stable long-lasting freshness, Prysma can offer true-to-type flavour capturing the delicate volatiles that define hop character while also offering outstanding

beers.” Jopen’s team wanted a solution

dosing and that you can dose it so late.

stability that protects aroma over time

that would not only preserve flavor and

This speeds up lagering time and helps

while maintaining freshness.

aroma but also improve process control.

if you have to troubleshoot a beer that

That’s where Prysma came in....

turned out less intense aroma-wise than

And Jopen Brewery in Haarlem,

you wanted it to be.”

Netherlands, the business is well known

Jopen brewed one “mother beer” with

for its hop-forward beers and desire

Titan for bitterness and Tango and Huell

According to Barth Haas, Jopen’s

for creative innovation. But like many

Classic for aroma. From there, the wort

experiences reflect the broader brewing

brewers, they faced challenges with raw

was split into four different styles: Pale

reality: the demand for hop-forward

hop variability, beer losses, and process

Ale Wit Beer Lager Non-alcoholic Lager

beers remains high, but efficiency

inefficiencies.

Each variant was finished with Prysma,

and consistency are equally critical.

“To create hop forward beers you

along with Spectrum and PHAs, to test

Traditional pellet hopping alone can’t

obviously have to use a lot of hops, which

flexibility across beer types.

always deliver on all fronts.

leads to big losses,” explains head brewer

The results? Clear improvements in

“The Prysma 100% hop derived flavour

Daniel Schappert.

consistency, yield, and aroma expression.

platform gives brewers the tools to:

“Additionally, not all the hops we

Commenting on his experience

reduce raw material and beer losses,

purchase in big enough quantities to

working with the products, head brewer

gain control over flavour and aroma

select the batches, which leads to

Schappert says: “The beauty of Prysma is

consistency, and also accelerate

variation in the hops and therefore the

that you can get the true taste right after

processes like lagering,” they explain.

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INGREDIENTS & ADJUNCTS

HOP-DERIVED TOOLS

from experimental to core range,

data-driven. Rather than relying on whole

and brewers now look for structural

hops or pellets to do everything at once,

At Totally Natural Solutions, the focus

support that allows these beers to stand

more breweries will use defined hop

is on the hop components that drive

confidently beside their full-strength

components for late-hop flavour, cold-

flavour, aroma, structure and stability,

counterparts.

side aroma, bitterness, body and top

and provide them in controlled liquid

“Our work responds directly to these

notes, each controlled on its own terms,”

formats that behave predictably.

pressures. Floe and HopBurst help

Mills adds.

Some of the company’s portfolio

breweries protect yield and ease the load

“After years of rapid variety expansion,

includes HopGain Floe offering late-

on filtration. HopAlpha provides precise

the hop market is now tightening, and

hop flavour without added bitterness or

bitterness without adding complexity to

brewers are feeling that through rising

vegetal load, helping breweries reduce or

the brewhouse.

costs and more complex contracts. A

replace whirlpool pellets while improving

“HopPlus offers stable flavour layering

more selective use of hop compounds

recovery and flavour stability.

for modern styles. HopZero supports

helps improve utilisation, stabilises

Also offered is HopPlus, HopAlpha

the structure, balance and top-note

flavour, and reduces pressure on the

and HopBurst for cold-side hop aroma

expression required for high-quality

brewhouse.”

made from concentrated hop-derived

alcohol-free beer.

compounds, giving expressive terpene

“Across recent projects, our analytical

He adds: “No and low alcohol remains

saturation without hop creep, green

and sensory teams have worked with

the fastest-growing space, and drinkers

matter or heavy beer loss. Replacing the

established brands to match hop

now expect these beers to drink like

need for dry hopping with T90 pellets.

signatures while reducing unit production

full-strength versions. That means tools

costs. We also see more breweries

that tackle thin body, worty notes and

According to Darryl Mills, brewing

creating several products from one

sweetness in a structured, predictable

specialist at TNS breweries are under

fermentation.

way. Defined hop components will

mounting pressure to control costs,

“Our cold-side tools support controlled

play a bigger role here, and the growth

improve sustainability and reduce waste.

differentiation without increasing

of draught zero beer adds an extra

Rising production costs for energy, labour

brewhouse demand.”

requirement around microbial stability.

“Our work is moving in this direction.

and raw materials mean losses from hop solids, extended tank time, and variable

Breweries, he tells us, want flavour they

We’re refining hop-derived components

crop quality have a bigger impact than in

can trust and tools that support process

that fit cleanly into existing workflows

the past.

performance. With the growing overlap

but offer clearer cause-and-effect: a

between beer and soft drinks, they are

precise and predictable shift in flavour,

He adds: “Fruit-forward beers, hybrid

engaging across more applications, and

aroma, bitterness or structure with every

drinks and alcohol-free styles continue to

our portfolio is shaped to meet that shift.

addition. The fundamentals of brewing

grow, and all of them depend on clean,

And looking to 2026 and beyond, Mills

stay the same, but the level of control

stable flavour delivery that holds through

has outlines a number of changes he

over hop contribution is rising, and

filtration, packaging and shelf life.

sees coming down the line. “We expect

we see that as the next major step in

Alcohol-free in particular has moved

hop use to become more targeted and

performance.”

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Save the planet one pint at a time. gest impact t g i b e o yo th e k ur ootprint with f n Ma o b us. car

s n o er t n u ow M e l Sam . s % 0 n 3 , o y t i i q u al s s i m e n o carb Contact Muntons Sales hello@muntons.com 01449618300

@muntonsmalt

muntons.com

INGREDIENTS & ADJUNCTS

INGREDIENTS SHOWCASE WHEN IT COMES TO PRODUCING EXCELLENT BEERS YOU NEED THE MANUFACTURERS AND SUPPLIERS OF INGREDIENTS AND ADJUNCTS TO BE OF EQUALLY HIGH QUALITY.

At Kanegrade they deliver high-quality, natural ingredients with the flexibility to adapt quickly to customer needs, no matter how big or small the business. With a passion for innovation, excellent service and a keen eye for emerging trends, Kanegrade is the natural choice. Their ingredients are used in some of the world’s most popular food and beverage products, and they manufacture to the highest standards, meeting BRCGS Food quality certification (2024-2025: AA+). With decades of expertise as an International flavourist since the 1960s, Founder Suren Gupta shaped the company into a leader in food and drink ingredients. His dedication continues to drive Kanegrade’s progress and specialist knowledge in the industry today.

As the largest independent juice supplier and blender in the UK, fully regulated and with BRC status, Gerald McDonald & Company is proud to be supplying the food and drink industry for now over 100 years. Since 1917 their mission has remained the same – to source the finest quality ingredients. Their purpose-built UK based facilities enable them to process, blend and store extensive quantities of quality assured ingredients and products, giving them the flexibility to deliver to their customers’ requirements and they have no minimum order quantity (MOQ).

The craft beer movement is a very exciting sector for the company as it’s very adventurous and always willing to explore and try out new things. For example they see a lot of interest in Asian-inspired ingredients – yuzu and shiranui orange are doing well for radlers and wheat beers, whilst alphonso mango is popular for tropical IPAs. There’s strong demand for berry blends in sour beers, with blackcurrant and raspberry purees being particularly popular. Brewers need fast turnarounds for seasonal releases – they hold stock of all their core range here in the UK, and they can do mixed pallet deliveries which is perfect for smaller breweries wanting to experiment with multiple flavours without huge commitments.

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INGREDIENTS & ADJUNCTS

Keeping ahead of the market and your competitors Charles Faram have been hop suppliers for over 160

has never been more important. And I.T.S. is here to

years, so they have got a lot of hop history. Charles

help you develop delicious tasting food and drink.

Faram Hop Merchants and Factors has one of the

Innovative and tailor made, bang-on-trend and

largest range of hop varieties available from stock in

carbon negative flavours. All proudly manufactured

our temperature-controlled hop storage warehouses

by them, in the UK. They are a different kind of flavour

in nitrogen-flushed leaf hops, Type 90 (T90) pellets

house. Created from their founder Mike’s kitchen

and Type 45 (T45) pellets.

table, they are fiercely independent and maintain our family business philosophy of being friendly, flexible,

Varieties come from the UK, Belgium, Czech

fast and always on budget.

Republic, France, Germany, Poland, Slovenia, New Zealand and the USA. Faram’s provides an artist’s

They have worked hard to become carbon neutral.

palette of flavours to create every type and style of

They have offset all our carbon emissions to make

beer from the traditional varieties to exciting new

sure we operate at net-zero. Put simply, they take

developmental varieties from Faram’s own breeding

out more carbon from the atmosphere than we put

and development programme. Their own varieties

in. They offset an extra 10% of our total emissions to

include Archer, Emperor, Godiva, Harlequin, Jester,

make sure we are making a positive impact. I.T.S live,

Most, Mystic, Olicana and Opus. They also offer

love and create amazing flavours.

Abstrax products that push the boundaries of hopinspired aroma and taste.

Barth Haas is your partner for natural flavour sensations. Hops are their world and their passion.

They see it as their obligation to treat nature with care. This is how they make our contribution to leaving a world worth living in for future generations.​ Building on a centuries-old tradition and experience, they go above and beyond hops and thus shape the future of the company. With the industry’s greatest talents, they explore and harness the diversity of natural flavours. They transform sustainably produced raw materials into unique taste experiences. Through inspiring advice and creative solutions, they make their partners successful.​They also put their heart and soul into getting the best flavour experiences out of the natural hop

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NZ Hops is a cooperative of Master Growers, built on family values, whose legend and cultivars have been crafted for over 150 years with creativity and passion, aiming to be the most revered supplier of hops to the world. From our humble beginnings, they have grown into a strong and prominent primary industry in New Zealand. NZ Hops exports to more than 20 countries around the world with key markets being the USA, UK, Australia and Asia.

They pride ourselves as being the largest hop supplier in New Zealand with the most varities to choose from. They value uniqueness on offering over 25 farms spread across four distinct regions, each with its own unique terroir that can influence the taste and character of their hop varieties. This diversity allows them to provide our customers with the perfect hop to meet their specific needs. Flagship hops include Superdelic where the unique oil chemistry profile of this hop produces unique flavours and aromas of Red Fruit, Candy/ Lolly, Citrus, and Tropical Fruit. While Nectaron offers intense tropical pineapple, passion fruit and stone fruit characters.

Totally Natural Solutions (TNS) specialises in hopderived solutions that give brewers more control over how hops behave in beer. Drawing on more than thirteen years of focused R&D, TNS studies how hop compounds move and change through the brewhouse, then isolates the fractions that deliver late hop flavour, cold side aroma, bitterness and structural support with greater precision.

The result is a portfolio of 100 % hop-derived products that are fully soluble, light-stable, and designed to perform predictably wherever they are used. HopGain FLOE replaces or reduces whirlpool pellets, HopBurst delivers saturated aroma without hop creep or heavy losses, HopAlpha® provides precise bitterness, HopPlus® adds stable fruit and botanical layers, and HopZero rebuilds body and balance in no and low alcohol beer.

By separating function from raw material, TNS helps breweries cut waste, improve utilisation and shape hop character more intentionally across traditional, hop-forward, hybrid and alcohol-free styles.

Now part of ADM’s global network, TNS powered by ADM brings together craft innovation and scientific scale, together redefining how hops are interpreted, refined, and applied across brewing and beyond.

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INGREDIENTS & ADJUNCTS

Bowlander was established in 1990 and began In recent years there has been a growing awareness

life supplying British grown IQF herbs, as well as

of the importance of the provenance of the food we

European garlic and ginger pureed in the UK, to food

eat and a consequent emphasis on quality control.

manufacturers. This coincided with celebrity chefs

Large companies have huge departments ensuring

publicising exciting worldwide cuisine. Supermarkets

traceability, cleanliness and contamination avoidance

responded with new and exotic ready meals, which

– and there are established standards to which they

led to an increasing demand for supplies of high-

must conform and are measured. And at Uncle

quality, ready to use spices, herbs, citrus, vegetables,

Roy’s they are the home of natural flavourings and

and grains. They now carry a huge portfolio of

edible flowers. If you’re a baker, confectioner, brewer,

ingredients which are stored year-round in the U.K.

distiller, food producer or home cook – their products

Bespoke and added value ready to use ranges were

are for you. At Uncle Roy’s they make products that

added to their offering in 1998.

are different, sound exciting and taste amazing.

Prepared in their small-batch production facility in

They have sampled, developed, and seen through

the Scottish countryside, they pride themselves on

to successful launch thousands of bespoke recipes

the quality of their products. They are, with very few

which are supplied either in bulk, sachets, or dip

exceptions, gluten-free, dairy-free and additive free.

pots. They have an experienced team offering

With over 100 natural flavours, and over 60 varieties

personalised customer contact as well as robust

of edible flowers, their products are described as the

technical assistance. Their customers have the

industry’s best kept secret.

assurance of high quality and product safety through our BRC SEDEX and supplier audits.

Murphy & Son is the home of consulting brewers, winemakers, cidermakers, distillers and manufacturing chemists providing product solutions and technical expertise to the drinks industry. The company is built on research into reliable solutions for your bespoke brewing, winemaking, cidermaking and distilling production challenges. Thus, each of their products are formulated and manufactured to perform to the highest standard; ensuring you consistent results each and every time. Specialising in liquor treatments and processing aids, but also boasting all the ingredients, refinements, cleaning materials and manual handling equipment required.

Something we ground in the technical expertise, laboratory services and industry know-how you need to get the best possible results throughout the beverage production process; first time, every time.

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RETHINK YOUR ADJUNCTS

AS THE BREWING INDUSTRY EVOLVES, SO TOO HAS THE PERCEPTION OF ADJUNCTS. HERE, BOB GLADSTONE, MANAGING DIRECTOR AT SILVERY TWEED CEREALS, EXPLORES HOW ADJUNCTS PLAY A CENTRAL ROLE IN MANY MODERN BEER STYLES, FROM FLAVOUR AND TEXTURE ENHANCEMENT TO PROCESS EFFICIENCY AND CONSISTENCY.

F

or brewers willing to explore

beers, Vocation needed a tailored

out. Sometimes, it’s about subtle

beyond the traditional malted

approach to achieve the body and haze

improvements that preserve the drinker’s

barley bill, the use of high-

characteristics required for its popular

experience over time, particularly

quality, thoughtfully selected

New England-style IPAs.

important in brands with long histories and loyal followings. There’s a temptation

adjuncts can open new doors

for recipe development and performance

The brewery wanted to create a beer

to think of adjuncts as commodities, but

in the brewhouse.

with a pillowy texture and a stable

the way they’re processed has a major

Adjuncts are unmalted cereals and other

haze that is typical of the style, without

impact on performance.

fermentable ingredients used in brewing,

negatively affecting brewhouse run-off or

For instance, the degree of flaking can

typically alongside a malt base. Common

introducing instability.

affect solubility and mash bed formation.

examples include oats (pictured right),

Working with the team, we were able

Heat treatment alters flavour and shelf

wheat, maize, and rice, though more

to identify that wholegrain wheat flakes

life. And moisture levels and particle size

niche grains like rye, spelt, and even

would help achieve this and have been

must be carefully controlled to ensure

quinoa are starting to find their place in

supplying them with the product ever

consistency.

progressive recipes.

since. Wheat flakes are now a regular feature in several Vocation beers.

We work closely with growers

The motivations behind using adjuncts

This reflects a broader shift toward using

and oversee all processing in our

vary. Some are functional, such as

adjuncts not just to supplement a grist

Northumberland facility. With purpose-

improving head retention, lightening

bill, but to actively shape the identity of

built facilities operating across four

body, or increasing extract yield, while

a beer.

separate sites, and employing more than 90 staff across our operations, We

others are sensory, such as adding a silkier mouthfeel, softening bitterness, or

Another of our customers is Britain’s

have firmly established ourselves as one

contributing a particular flavour note.

oldest brewer, Shepherd Neame.

of the UK’s foremost supplier of cereal

They can also offer logistical advantages.

For them, adjuncts are used in a

ingredients to the bakery ingredients and

Pre-gelatinised or torrefied cereals, for

very different context. Heritage and

cereal sectors.

example, can be more straightforward

consistency are central, and any

Whether it’s flaking wheat or micronising

to handle and reduce mash cycle times,

additions to the grist must be in service

barley[JT1], the aim is to deliver an

especially in breweries not equipped with

of maintaining quality and character.

ingredient that integrates cleanly and

cereal cookers.

In this case, adjuncts like torrefied wheat

reliably into a brewer’s existing workflow.

and flaked rice have been introduced

These factors become even more

Importantly, the success of any adjunct

in modest amounts to enhance foam

important when a brewer is working

addition hinges on consistency and

stability and visual clarity in some of

to scale up a new recipe or replicate a

quality, both in the raw ingredient and the

their core beers. The process involved

seasonal release. Predictable, repeatable

way it is processed.

fine-tuning inclusion rates and ensuring

adjunct quality is what allows creative

A good example of modern adjunct use

compatibility with existing brewhouse

intent to become a commercial reality.

in practice is our ongoing collaboration

systems.

One trend we’ve noticed is the increasing

with Vocation Brewery, which is based in Hebden Bridge in West Yorkshire.

It’s a reminder that adjunct use isn’t

demand for customised adjunct blends.

Known for its modern, hop-forward

always about making a beer stand

Brewers are looking to differentiate their

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beers through texture, mouthfeel and

and sustainability.Adjuncts can also help

haze, especially in hop-forward styles,

meet technical or regulatory targets,

but without compromising efficiency.

such as reducing gluten levels, improving

Our New Product Development (NPD)

extract yields, or formulating beers

team has worked with breweries of

suitable for dietary requirements.

all sizes to develop blends tailored to

With the right technical knowledge and

their goals and equipment. This might

a willingness to experiment, adjuncts

involve pairing malted grains with high-

provide a valuable toolkit for innovation.

gelatinisation temperature cereals or

They’re not a shortcut or a compromise,

creating multi-grain combinations that

they’re an opportunity.

replicate a desired flavour profile.

The conversation around adjuncts is Importantly, the process is collaborative.

changing. Where once they may have

Brewers can work with us to develop a

been treated with suspicion, today they

blend and then trial it at their brewery

are recognised as a core part of the

before committing to production

brewer’s arsenal. Used with care and

volumes. This practical approach

understanding, adjuncts can enhance

supports experimentation while keeping

beer character, improve production

risk manageable.

efficiency, and help brewers create something truly distinctive.

While the use of oats and wheat is now commonplace, brewers are increasingly

As a cereal processor working with

interested in exploring less conventional

breweries across the UK and beyond,

adjuncts.

we’ve seen firsthand how thoughtful

Rye adds spice and complexity; maize

adjunct use can lift a beer from good to

can lighten the finish in lagers and

great. Whether the goal is innovation,

golden ales; spelt and ancient grains

refinement, or simply consistency, the

contribute earthy notes and align with

humble adjunct has an increasingly vital

broader consumer interest in provenance

role to play.

brewersjournal.info

INGREDIENTS & ADJUNCTS

Wheat flakes are now a regular feature in several This reflects a broader shift toward using adjuncts not just to supplement a grist bill, but to actively shape the identity of a beer,” Bob Gladstone, Silvery Tweed Cereals

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HOW TO PROTECT YOUR BRAND

WHEN IT COMES TO PROTECTING YOUR BRAND THERE ARE MAJOR CHANGES ON THE HORIZON. IGNORING THESE CAN BECOME COSTLY, IN MORE WAYS THAN ONE, SO THE TIME TO ACT IS NOW.

T

he brewing industry thrives

But why is the UKIPO abolishing series

the One IPO programme and to address

on creativity: distinctive

applications? “Under its One IPO

the 32% rise in inflation since 2016.

names, eye-catching labels,

Transformation Programme, the UKIPO

and memorable branding

is modernising its systems to create

While the exact figures vary depending

are what set your beers

a unified digital platform for patents,

on the type of action, the message is

apart in a crowded market.

trade marks, and designs,” says Baume.

clear: filing, maintenance, and contesting

Protecting that identity through trade

“While this promises efficiency in the

trade marks will become a more

marks is essential. Yet, significant

long term and a move towards a more

expensive exercise.

changes are on the horizon at the UK

internationally consistent system, it also

The official application costs are

Intellectual Property Office (UKIPO) that

means saying goodbye to some legacy

increasing from £170 to £205 in one class,

every brewer should know about.

features, series trade marks among them.

the official renewal costs are increasing

“Series marks can be complex without

from £200 to £245 in one class, and

Chris Baume is a Trade Mark attorney at

legal help. In fact, nearly 40% of series

additional class fees are increasing from

Potter Clarkson, which works across the

applications filed without a lawyer were

£50 to £60.

UK and Europe.

objected to in 2022.

For businesses already operating on

He explains that there are two

“To fix this, UKIPO is scrapping series

tight margins, or those planning multiple

developments that stand out, namely the

applications altogether with the

filings, the impact could be substantial.”

abolition of series trade mark applications

downside that businesses lose a cost-

in the UK and an increase in official trade

friendly way to keep brand flexibility.”

mark fees from 1 April 2026.

And for Baume, both changes mean

WHAT DOES THIS MEAN FOR BREWING BUSINESSES?

But why act now? For Baume, the combination of these changes adds further strain for brewers who value brand identity and protection but are soon to be without a cost-saving

that now is the time to review your brand protection strategy and act before costs

According to Baume, if you’ve been

mechanism and faced with increased

rise and options narrow.

considering protecting multiple variations

costs: Series applications will soon

“A series trade mark application allows

of your branding, the window to do so via

disappear. If you want to protect multiple

you to register multiple versions of a

a series application is closing fast.

variations of your mark under one

mark in a single filing, provided the marks

Once abolished, you’ll need to file

filing, you must act before the UKIPO

are “similar as to their material particulars.”

separate applications for each version,

withdraws this option.

which will significantly increase costs.

Fees are going up. Filing now means

For example, if you have a core logo but

The change was due to happen in

locking in current rates and avoiding

use slight variations, such as different

September 2025. However, this has been

higher costs in 2026.

background colours or minor stylistic

pushed back and he expects there will

Delaying, he says, could mean paying

tweaks, a series application lets you

be another couple of months that we can

more for less flexibility.

cover all those versions under one

take advantage of series marks before

application,” he explains.

the transformation is implemented.

“For brewers, this has been particularly

PRACTICAL STEPS FOR BREWERIES TO TAKE

useful. Think of seasonal beer labels,

He goes on to add: “As if that weren’t

limited-edition designs, or branding that

enough, the UKIPO has announced that

Baume is part of the team at Potter

shifts subtly across product lines.

official fees for trade mark applications

Clarkson, which is a leading UK and

“Instead of filing separate applications

(as well as designs and patents) will rise

European intellectual property law firm

for each variation, a series application

from 1 April 2026.

that helps companies, organisations, and

saves time and money while ensuring

This is the first major increase in years

individuals in the consumer goods sector

consistent protection.”

and reflects the investment required for

to understand, identify, enhance, realise,

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protect, and defend the commercial

especially when determining whether

value of their innovations. Going forward,

marks qualify as a series. A trade mark

he says there are a number of practical

attorney can guide you through the

steps that brewery owners can take. And

process and ensure your applications are

one of these is for businesses to audit

robust,” Baume explains.

their brand portfolio.

“Review your current trade marks and

Looking ahead, 2026 is likely to be

identify gaps. Do you have seasonal

another year of change and transition for

or limited-edition branding that isn’t

the UK and European brewing industries.

protected?

And with that in mind, Potter Clarkson’s

“Are there variations of your logo,

Baume is imploring brewery owners

packaging, or word marks that could

to act now so to avoid any uncessary

benefit from a series application?” he

headaches further down the line.

asks.

He says: “Branding is the lifeblood of the Also on the agenda is to file series

brewing industry. Protecting it isn’t just a

applications while you can. If your

legal formality, it’s a business imperative.

marks qualify as a series, he says, take

With the UKIPO’s upcoming changes,

advantage of this cost-effective route

brewers have a limited window to secure

before it disappears.

cost-effective protection.

Breweries should also plan ahead for fee

“Acting now could save you money and

increases. If you anticipate launching new

safeguard your creative identity for years

products or rebranding in the next 12-18

to come.

months, consider filing that now rather

“If you’d like tailored advice on trade

than later.

mark strategy for your brewery, including

INSURANCE & LEGAL

Branding is the lifeblood of the brewing industry.

Protecting it isn’t just a legal formality, it’s a business imperative,” Chris Baume, Potter Clarkson

series applications and upcoming fee Businesses should also seek professional

changes, speak to a qualified trade mark

advice. “Trade mark law is nuanced,

attorney today.”

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INSURANCE & LEGAL

BUSINESS SHOWCASE WHEN IT COMES TO THE BUSINESS OF BREWING, KNOWING WHERE TO TURN FOR INSURANCE AND LEGAL ADVICE IS IMPERATIVE. HERE ARE SOME SPECIALIST NAMES TO HELP YOU NAVIGATE THOSE HURDLES.

Harrison Drury is a people business with relationships at its heart. They deliver the full range of legal services to businesses, individuals and families.

They provide both business and individual clients with easy access to high quality, expert lawyers they can trust who invest time in building deep working relationships with the people and businesses they support and combine high levels of legal expertise and experience with an appreciation of local markets and people. This enables them to provide a greater depth of knowledge, understanding and value to the legal services they provide. They work with all kinds of companies, from SMEs and owner managed businesses, to sole traders, PLCs and large corporates as well as with individuals and families of all shapes and sizes.

As a brewer or distiller, your business faces unique challenges stemming from the nature of your operation, the value of your products, increasing regulation and logistical hurdles.

The rising cost of raw materials and increasing energy costs mean many breweries and distilleries are facing significant economic pressures. Supply chain disruption can make it difficult to secure the high-quality ingredients that you rely on for your next batch. Navigating complex alcohol regulations and changing government policies, especially when exporting and the uncertainty arising from the UKUS trade tariffs add to the challenges in running a business that is steeped in tradition and history.

To build resilience against these challenges, you need insurance cover designed specifically for your brewery or distillery – whether you run a small, family-owned craft brewery or a distillery with customers around the world. At Partners&, their brewery and distillery insurance team will work with you to design and build a robust risk management plan to protect your business and the products you create.

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INSURANCE & LEGAL

Brabners’ specialist breweries and beverages Leading UK and European intellectual property law

solicitors act for breweries, drinks businesses and

firm, Potter Clarkson helps companies, organisations,

pub groups, along with their suppliers, distributors

and individuals in the consumer goods sector to

and others involved in the supply chain. As the sector

understand, identify, enhance, realise, protect, and

continues to be affected by the cost-of-living crisis

defend the commercial value of their innovations

as well as inflated energy prices and raw material

anywhere in the world through IP rights. Recognised

costs — not to mention the shifting attitudes towards

as a top tier firm, it is known for its wide-ranging

alcohol consumption and severe impact of Brexit

technical and legal expertise, deep commercial

on exports — it’s becoming ever more difficult for

insight, and approachability.

creative and passionate brands to deliver top quality products and experiences to customers.

From food and drink to clothing, vehicles and personal care products, Potter Clarkson’s specialist

Paired with the constantly changing legal landscape

FMCG team can help with any intellectual property

for manufacturers — from the deposit return scheme

challenge a business may face, having helped to

and draught relief to alcohol duty rate changes,

establish many of today’s household-name brands

packaging extended producer responsibility and

and representing some of the UK’s most respected

the allocation of tips act — it’s critical to have an

beer brands.

experienced legal partner by your side to navigate your way towards commercial success.

At Premierline, they offer a specialist insurance package called Premier Brewery & Distillery Insurance, designed to provide comprehensive protection for your business. Alternatively, they can tailor a package to meet your specific needs, ensuring you have the right cover in place. Running a microbrewery or distillery comes with unique risks, from equipment breakdowns to public liability claims. Standard business insurance may not provide the specialised protection required for brewing and distilling operations. That’s why they have worked with industry experts to develop a tailored brewery & distillery insurance package, offering comprehensive cover designed specifically for your business. This specialist policy ensures you’re protected against key industry risks, allowing you to focus on perfecting your craft.

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INSURANCE & LEGAL

MANAGING RISK IN MODERN BREWING INSURANCE CAN’T PREVENT ACCIDENTS, BUT COMPREHENSIVE INSURANCE CAN SOFTEN THE BLOW AND TRANSFORM RISK INTO RESILIENCE, EXPLAINS REBECCA LEVERSIDGE, MARKETING DIRECTOR PREMIERLINE BUSINESS INSURANCE.

R

unning a brewery is

Once visitors step foot on your premises,

spoilage; Employers’ liability – a legal

no small feat. Behind

public liability becomes critical. Accidents

must have for any business with staff;

every pour is a complex

happen, and without the right cover, the

Product and Public liability – to defend

operation, machinery,

cost of compensation or legal defence

against consumer injury or property

ingredients, employees,

could devastate a small business.

damage claims; deterioration of stock – if

logistics and customers.

Even beyond the brewery walls risk can

temperature changes or power failures

A single set- back, such as a burst pipe,

exist. Transporting glass bottles and kegs

ruin batches; loss of license – financial

spoiled batch or public liability claim can

across the country leaves stock exposed

protection if your alcohol license is

hit profits hard. That’s why it’s vital to have

to breakages, theft, and spoilage.

revoked beyond your control; goods in transit – to protect stock on the road to

the right insurance in place to keep the business running when the unexpected

And as climate change affects crop

happens

yields, ingredients like hops and barley

retailers, festivals or events.

are becoming harder and costlier

This isn’t an off-the shelf package. It’s a

Brewing may be an art, but it’s also an

to source. Each of these threats

bespoke insurance solution designed

industrial process. Heavy machinery,

demonstrate that the modern brewery

with the brewing industry in mind

high-pressure vessels and volatile

faces challenges from every direction.

Insurance can’t prevent accidents, but it

ingredients create constant hazards.

Fires, floods, or equipment breakdowns

can soften the blow. It’s about managing

A malfunctioning boiler, a broken

can force breweries to shut their doors

a business which depends on people,

fermentation tank or a bottling line failure

temporarily — sometimes for weeks.

processes and precision. From climate

can grind production to a halt. Add to

Business interruption insurance helps

change to equipment failure, from

that the human risk, from employees

replace lost income during downtime,

customers to deliveries, every stage

lifting barrels to visitors slipping in a wet

while equipment breakdown cover takes

carries risk. Comprehensive insurance

brewhouse and it’s clear why breweries

care of repair or replacement costs.

can transform that risk into resilience.

need robust protection.

Even your stock can turn against you.

A refrigeration failure or contaminated

Even small-scale producers face

batch can lead to thousands in lost

risks that can cripple operations. A

product. Deterioration of stock insurance

contaminated water supply, a sudden

can keep that from becoming a financial

flood, or a broken chiller can lead to

problem.

thousands of pounds in lost stock. Worse still, a customer made ill by a faulty batch

As climate change affects hop yields and

could expose your business to costly

ingredient availability, even supply chain

legal action.

disruptions are becoming a modern

The pride and passion of brewing can

brewing risk.

quickly turn to crisis management

The right insurance policy helps ensure

without the proper safeguards in place.

your business stays resilient, even when

Ironically, growth can make breweries

external factors threaten production.

more vulnerable.

Specialist brewery insurance combines

The rise of craft beer tourism has inspired

a number of key covers into one tailored

many producers to open taprooms or

package.

offer tours, great for community and

This could include property and stock

cashflow, but this could also increase risk.

protection – from fire, flood, theft or

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It is vital to have the right insurance in place to keep business running,” Rebecca Leversidge Premierline BREWERS JOURNAL

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HOMEBREWING

HOMEBREW HERO LES O’GRADY A BUSINESS AND A RELATIONSHIP FORGED IN LIVERPOOL, NEPTUNE BREWERY CELEBRATED ITS 10TH BIRTHDAY THIS YEAR. HERE, COMPANY CO-FOUNDER LES O’ GRADY DISCUSSES HIS EARLY DAYS IN THE WORLD OF BEER AND HOW HE AND HIS WIFE JULIE WENT ON TO START A BUSINESS THAT NOW EMPLOYS A TEAM OF 15.

I

this time. This void was quickly filled thanks to the arrival of the 23 Club in 2012 - which saw another significant shift in how I viewed and enjoyed beer.

Tucked away downstairs underneath one of our favourite restaurants, this bar was a treasure trove of new fancy craft beer from not only across the UK, but also Europe and the USA. Cask, keg and bottles - the selection was vast.

From home-grown breweries such as Buxton, Thornbridge, Hawkshead and Magic Rock, alongside international tipples from Stone, Clown Shoes, Oskar Blues and Amager - there was always something new to try. I can vividly remember my first pint of Jaipur!

We quickly became a regular fixture at the bar, alongside likeminded beer nerds from the city and beyond.

Liverpool’s own craft breweries then started to open, such as Liverpool Craft and Mad Hatter, and the city’s sub-culture of beer was born.

We liked this new camaraderie. It wasn’t just social and fun,

t was around 2010 when I was first introduced to

but I was also learning along the way about beer.

something called ‘cask bitter’. I recall I was in the Ship & Mitre pub in Liverpool city centre, and there was such a

A turning point was becoming a regular attendee at the 23

wide selection of beers to choose from.

Club’s monthly ‘meet the brewer’ events. They were fantastic

Until then, my drink of choice would have been a

evenings - six or so beers plus food and the actual brewer

mainstream lager or even Guinness (as the hangovers weren’t

sharing their passion, lifting the curtain on processes and

as bad…), but trying cask for the first time was a revelation.

recipes, and simply being proud of what they made. No secrets, just loving beer.

What was this I was drinking? I can’t remember what the beer

This, combined with a trip to Chicago in 2013, where the craft

was, but it triggered something in me that has stayed ever

beer scene was in full swing, cemented my love of craft beer.

since: FLAVOUR! Like many people who typically opted for lager, I had no idea

The decision to start my own brewery was the result of an

what real ale was or what CAMRA stood for. But what I did

afternoon in the pub with my mate Geoff. We’d had a few pints

know was, I liked this new drink and decided it required further

and I declared: “I could make beer better than this and want to

research.

start a brewery.”

He agreed. I went home and told Julie my plans. Amazingly,

Soon enough, whenever myself and my wife, Julie, would be

she encouraged me, and the foundations of what would

on a shopping trip in town, we’d end the day discovering a

eventually become Neptune was born.

different real ale pub and sampling what they had on offer. It was a different world, and being a part of it quickly became

A trip to a local homebrew store, a rudimentary kit purchased

‘our thing’ and we liked it.

and a couple of tins of ready-done syrupy stuff - I was ready

So cask beer was on the map thanks to the city’s old-school

to become a brewer. A few weeks later, I had 80-odd

boozers, but craft beer was near non-existent in Liverpool at

bottles of beer ready to be drunk. It was drinkable, but

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BREWERS JOURNAL

HOMEBREWING

It’s humbling to think that it all came from that one pint of bitter in the Ship and Mitre” Les O’Grady, Neptune Brewery unremarkable. More tins ordered, extra hops added, and I had

We discovered The Malt Miller, bought a steel vessel kit and

another 80-odd bottles.

quality ingredients, and our journey progressed. I joined the 23

But this time, of not-so-drinkable beer. This is when I

Club’s Liverpool Home Brewers Club, a monthly meet-up

discovered that brewing is 90% cleaning! These initial failures

where advice was shared and beers offered up for honest

only made me more determined to master the art of making

critique. I still remember some of those beers drunk at the

beer. I knew, despite my ‘expert’ knowledge obtained at the

time could have been worthy of payment should they have

meet the brewer events, I needed to educate myself and

been on the bar.

properly invest if I was going to give this a real shot.

Winning their first blind tasting competition with a bitter which has since evolved into one of Neptune’s core beers, Waterfront - was the moment we thought we might actually be able to do this. So we did.

Taking the leap to purchase a 200-litre kit, with 300-litre FV’s for double brews, was significant and in April 2015, Neptune Brewery was born. If it failed, at least we had a cracking homebrew kit.

Six casks at a time, I brewed, packaged and delivered. Geoff handled the sales and paperwork, whilst Julie helped spread the word about our brand-new venture through social media and marketing.

It’s no surprise that our first delivery was to the 23 Club - a real full-circle moment for me. It was here that my love for craft beer was born, and now, it was officially on the bar.

Over the last 15 years, we’ve met many people in the industry who were our ‘heroes’ and are now our friends.

ady, ulie O’Gr J d n a s e L rewery Neptune B

We’ve been lucky to have brewed in collaboration with those breweries that inspired us and continue to do so. It’s not been easy, and we’ve had to work through many challenges but also towards many moments of pride. Now, with a team of 15 across our brewery and bar, it’s humbling to think that it all came from that one pint of bitter in the Ship and Mitre.

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75

BREW MY BEER HOMEBREWING HOMEBREW

ENGLISH BITTER

AN AWARD-WINNING HOMEBREW RECIPE, THIS 3.5% BITTER IS BREWED WITH A COMBINATION OF BRAMLING CROSS AND CHALLENGER HOPS. Neptune Brewery has been brewing modern beers, inspired

SPECIFICATIONS

by tradition, since 2015.

Final volume: 16 litres

Their beers are naturally conditioned and unfined - ensuring

Target OG: 1.033

the greatest flavour in each brew. It also means our beers are

Target FG: 1.010

vegan-friendly as they want everybody to enjoy them.

ABV: 3.5%

All Neptune beers are unfined, which means they do not use

GRIST, MASH AND LAUTER

any animal-based agents to clarify them.

Maris Otter– 4.kg

They choose to let the natural fermentation and conditioning

Mash – 60 mins at 66C

process clarify the beer. They also do not use any animalbased ingredients in any of their recipes. They’ve taken these

HOPS, BOILING, CHILLING

approaches as they want as many people as possible to enjoy

Challenger Hops - 30g boil 60 mins

their beers.

Bramling Cross - 80g boil 10 mins

They’re also pretty unique in that all of their beer, including our

Bramling Cross - 20g flame out 10 mins

keg and cans, are naturally-conditioned.

They do not use CO2 to carbonate their beers, instead

ADDITIONS

allowing the yeast to do its thing, and let nature carbonate the

One Protocfloc tablet - 13 mins

liquid. They believe this delivers the perfect mouthfeel for the best drinking experience.

FERMENTATION AND PACKAGING Yeast- S-04 or similar fermented at 19 degrees for 4 days

Overleaf you read about Les’s early days in the world of beer

Crash as cold as possible and rack into bottles and prime for

and brewing. And to your right, because he’s nice like that,

carbonation (well we did).

is one of his formative, award-winning homebrew recipes.

At 3.5% ABV this particular beer showcases English malt and

Enjoy in week or two, maybe win a small trophy...

English hops, resulting in an easy-drinking Bitter to be enjoyed all year-round.

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BREWERS JOURNAL

Craft Brewery Systems & Services Design / Supply / Install / Support

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EVENTS

DATES & EVENTS

Join us at the fantastic Full Circle Brew Co in Newcastle next February for the first Brewers Lectures of 2026.

25 February 2026

BREWERS LECTURES NEWCASTLE

Full Circle Brew Co Taproom, Newcastle

17 April 2026 - 18 April 2026

8 August 2026 - 9 August 2026

www.brewyork.co.uk 22 April 2026

WORLD BEER CUP 2026

Pennsylvania Convention Center, USA www.worldbeercup.org

WINTER 2025

The Adrian Flux Waterfront www.ueaticketbookings.co.uk

The Big Penny Social, London

|

NORWICH CRAFT BEER FESTIVAL

www.brewersjournal.info/lectures

BREW YORK 10TH BIRTHDAY BASH

78

1 May 2026 - 3 May 2026

THESE HILLS

Glynde Place, East Sussex www.beakbrewery.com 29 September 2026 - 30 October 2026

BREWERS CONGRESS 2026 The Big Penny Social, London www.brewersjournal.info/congress

BREWERS JOURNAL

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