The Brewers Journal June 2018, iss 5 vol 4

The magazine for the professional brewing industry

Brewers J o u r n a l

June 2018 | Volume 4, issue 5 ISSN 2059-6669

london brewing co ON A MISSION TO MAKE GREAT BEER ACCESSIBLE FOR ALL IN NORTH LONDON

34 | software: aUTOMATE YOUR BREWING OPERATION

42 | white rock: THE GUERNSEY BEER SCENE

48 | centrifugeS: A WORTHWHILE INVESTMENT?

Muntons Brewing Seminars 2018 21.02.2018

Tiny Rebel Brewery, Newport

Raw Materials: Malt, Hops, Yeast in

18.04.2018

Hop Stuff Taproom, London

collaboration with Simply Hops & Lallemand.

20.06.2018

Drygate Brewery, Glasgow

18.07.2018

Brew York, York

19.09.2018

Simply Hops, Tonbridge

21.11.2018

Robinsons Brewery, Stockport

Technical insights to ingredients including new varieties, styles, trends and innovation.

Seminars are open to brewers of all levels.

To register please visit

www.muntons.com/seminars

craftmalt@muntons.com

@muntonsmalt muntons.com 01449 618300

le ad e r

Ensure inclusivIty

S

peaking to the fantastic breweries interviewed in this issue, one thing stood out each and every time. It wasn't an answer to a question, but instead a passionate facet of their outlook they were determined to get off their chest right off the bat. And that was how craft beer, good beer, whatever way you want to paint it, still exists in something of a bubble. And that we need to do more to change that.

Granted, in my humble opinion, things are changing and they're improving. New bars and bottle shops continue to open, while many established pub chains are broadening their offerings with the types of beers on tap that would be have been something of a pipe dream several years ago.

There has also never been a better time to pick up a good beer from most supermarkets (I say most as some such as Waitrose and Marks & Spencer are blazing ahead while others like Sainsbury's are falling behind).

All of this aside, the craft beer movement remains somewhat ensconced in its own sphere. Events such as Beavertown's fantastic Extravaganza festival was a resounding success in 2017 and it's on course to be another sell out this time around. Bringing close to 10,000 into a glorified shed all in the name of great beer was no small feat. And such an accomplishment was a real turning point in the UK craft beer scene, moving from playing the dive bars to the mammoth stage of the O2 Arena.

But away from such events, the responsibility continues to lie with those making, selling and distributing great beer. Educating drinkers is as key an issue as ever. It's not something that can be achieved overnight and required a lot of work.

If was great therefore to speak to someone like Senan Sexton, landlord of North Finchley's The Bohemia and home of London Brewing Co. "I want them to turn off EastEnders and to come down here and enjoy The Bohemia for the community

brewersjournal.info

editor's choice How Guernsey's White Rock Brewery Co are doing their bit to help improve the beer situation on The English Channelpage 42

hub it is," he told us.

“Craft beer, great beer, needs to exist outside a bubble. It should be inclusive and accessible. Yes that’s changing but there is still a long way to go,” he says. “We need to work together, help attract more people the sector and ensure nobody is excluded.”

Thanks again to Rich, Senan and George for their time, and I have great respect for what they're doing at The Bohemia.

As it's June, it also means it's time for the latest Brewers Lectures! Wylam Brewery are making some of the UK's beers and to host the talks at their beautiful home, the Palace of Arts, is a real privilege.

It's taking place on the afternoon of June 13th and the last few tickets remain. Come along for education, entertainment and great beer.

Tim Sheahan Editor

June 2018

3

co ntac t s

contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Jim Robertson Head of sales jim@rebymedia.com +44 (0)1442 780 593 Josh Henderson Sales executive josh@rebymedia.com +44 (0)1442 780 594 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK

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

UK & Ireland £29 International £49

Craft Hops for Craft Brewers The explosive rise of craft brewing has revolutionised the British beer industry, with more quality and diversity on offer than ever before. But throughout this shift, hop farming has remained much the same.

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We also source the highest quality hops from the USA and selected UK farms who share our values, giving brewers all over the country access to the very finest raw ingredients.

Book House Hops www.brookhousehops.com +44 (0)1885 562462

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June 2018

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co nte nt s

contents 65

31

34

62

42

Cover story 24 - London Brewing Co can not only call one of the finest pubs in the capital its home, it also makes quality, sessionable beers that are enjoyed by drinkers of all kinds.

COMMENT 16 - Hardknott's Dave Bailey on cask beer 18 - Crisp Malting talk brewing with oats 20 - Lotte Peplow goes behind the scenes at the Craft Brewers Conference 22 - Bernadette Walsh asks if your brewery is a good place to work?

crossing continents | Breckenridge 31 - How Colorado's Breckenridge Brewery put community impact at the heart of its recent expansion

meet the brewer | white rock brewery co 42 - How White Rock has helped transform Guernsey's beer scene for the better

focus | centrifuges 48 - A centrifuge can put a significant dent in your pocket, but the benefits are clear

the big issue | starting a brewery 52 - Essential do's and don'ts when it comes to taking those first steps in the brewing industry

focus | Hop Guns

6

insight | workflow, software & automation

62 - The lowdown on hop gun technology

34 - We speak to some of the industry's leading providers of software that can improve all areas of your brewing operation

brewery Tour | The Exchange

June 2018

65 - Canada's The Exchange Brewery on sours, IPAs, and growing up

Brewers Journal

CODE YOUR BEER LIKE A BOSS WITH DOMINO’S

THE CRAFT BREWER’S

GUIDE TO CODING

Everything you always wanted to know about coding your beer (but were afraid to ask)

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small pack packaging speak with us first.

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BEAVERTOWN TARGETS MOVE TO NEW FACILITY IN SUMMER 2019 T

ottenham Hale’s Beavertown expects to move to a

new site in the summer of 2019, and will brew some Gamma Ray and Neck Oil volumes at Brouwerij De Brabandere in Belgium over the next 18 months during the transition period.

The new operation, Beaverworld, will be a “large-scale production facility and visitor experience”.

“We are aiming to build one of the world’s best beer/ brewing experiences all within this great city of London enabling us to bring more drinkers into the world of Beavertown, to entertain and stimulate and let people see what we do, how we do it and why we do it first-hand,” says Logan Plant, founder of Beavertown.

To aid the transition, the business has taken the decision to brew some of its Gamma Ray and Neck Oil beer at Brouwerij De Brabandere in Belgium.

He explained: “We have taken what we’ve learned about brewing at our friends Redchurch and we’re upscaling it. As part of the transition on to a much larger brew house we have reached an arrangement to brew a little more beer at Brouwerij De Brabandere in Belgium.

Brouwerij De Brabandere have been family owned and operated for 5 generations since 1894 and come with a great pedigree of producing great beers from their Petrus Traditional and Petrus Sour range to their hero beer Bavik Pils.

“Over the course of the next 18 months, brewing with Brouwerij De Brabandere will allow us to organically grow the amount of beer available to the trade, but also, very importantly, will mean that when Beaverworld is fully

Cave Direct recognised by London Stock Exchange

C

ave Direct has been named in the London Stock Exchange’s 1000 Businesses to Inspire Britain 2018.

The report is an annual celebration of some of the

most dynamic small and medium-sized companies in the UK, and is forwarded by the Prime Minister as well a host of business experts from all sectors.

Companies are shortlisted using Companies House

operational we will have spent serious time learning how to brew on a kit the same size and specification as we are investing in, helping us to transition seamlessly into our new home and hit the ground running.

“The beers brewed at Brouwerij De Brabandere will be kegs of our two most in demand brews, Gamma Ray and Neck Oil. These will both be brewed using the exact same ingredients (that we will be shipping over), to the exact same specifications and brewed and monitored by Team Beaver.”

showroom in the heart of Hackney Wick, East London.

All three of its core brewery brands – Kona Brewing Company, Paulaner and Lervig – grew by over 25% in 2017 against the market trend for imported beer.

The rest of the portfolio, which includes brands like Delirium from Belgium who we have worked with for over 30 years, also showed strong volume growth.

Managing director Colin Gilhespy, said: “Being listed by the LSE Group was a real honour. We’ve been supporting other small businesses and championing quality beer for

data, then chosen by comparing them against other

nearly forty years, so it’s brilliant to get recognition and

companies in their sector.

to see beer companies among the fastest growing in the

The acknowledgment comes on the back of Cave

country. There are lots of challenges to face in the next

Direct opening its Newcastle warehouse in late 2017 and

few years, but we’re con dent we can meet them head on

the opening of the Beer Merchants Tap, a pub and trade

and help keep this amazing industry growing.”

brewersjournal.info

June 2018

9

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PIG & PORTER CO-FOUNDER AYLING TO TAKE OVER CREWE BREWERY S

ean Ayling, co-founder of Kent’s Pig & Porter, is leaving the business after five years to takeover

Crewe’s Offbeat Brewery with his wife Jacqui.

The brewery will be renamed Tom’s Tap and Brewhouse upon its reopening this month, a move that sees owner Michelle Shipman move away from the business for health reasons.

Sean Ayling said: “It was when Jacqui and I were representing Pig and Porter at this year’s Manchester Beer and Cider Festival that we first heard that Michelle was putting Offbeat Brewery and Taproom up for sale.

“As we sat in a pizza restaurant after a busy Wednesday trade session we talked about whether or not we could buy it. At the time it felt more like daydreaming than reality.

“I’ve made no secret that I believe, to help turn a profit in a small brewery, there needs to be some form of selfretail; whether that is a tap room, website, pub or even an

“I’m thinking of barrel aged beers, big stouts and

estate of pubs. We’d been looking to do that at Pig and

mixed ferm projects none of which were possible in the

Porter for the last year or so but, for a number of reasons,

Tunbridge Wells site due in part to the lack of space but

we’ve not been able to do that.

also to the success of the business.”

“I’m very proud of what we’ve achieved in five years

Riina Lääts, who has been head brewer at Signature

at Pig and Porter; it’s a business performing really well in

Brew since joining from Estonia’s Sori Brewing in 2016,

an exceptionally crowded market and from an incredibly

replaces Ayling at Pig & Porter. She has made a strong

cramped unit miles away from where most of the team

impression at the Leyton, London business with beers

live. I’m leaving behind an awesome team but one that

such as Anthology, a 10% imperial stout.

Robin will steer very safely indeed.”

He added: “You have to be prepared to make sacrifices

“Mark, Richard, Jon and myself will all miss Sean and we wish him and Jacqui every happiness and success

to make a success of a business; I’m not just talking about

with the new business. This of course marks the end of an

working weekends, late nights, extended commutes but

era for Pig and Porter but also the start of Part Two,” said

the “cool” stuff a brewer would like to produce.

Robin Wright, Pig & Porter co-founder.

Stroud Brewery moves to new home this Autumn

“The new brewery will allow us to ensure we retain and enhance our quality reputation but also to develop a range of new beers. One of our USP’s we are recognised

O

rganic beer producer Stroud Brewery will conclude

for is our ethos of sustainability and producing a nationally

a move to its new £1.2m purpose-built brewery this

recognised range of organic beers.

Autumn.

The facility will enable the brewery to boost brewing

"When started talking about this project we wanted to ensure this was at the core of the build

capacity, increase its storage facilities, open a taproom

and accommodate an ecologically designed brewery

and offer events space.

giving us a strong identity, a visitor destination and a

Greg Pilley, managing director of the company, said:

vibrant community space.. We are also going to launch

“This is a significant development for Stroud Brewery and

a crowdfunding campaign next month where we hope

will provide us with the platform to take the business to

to raise £250K. This will also give customers further

the next stage. There is no way we could have imagined

opportunities to invest in the brewery’s sustainable

this six years ago when we moved in to our existing site.

practices such as rainwater capture and solar panels.”

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June 2018

Brewers Journal

SOUR LiLikkee aa

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Perfect fit for craft breweries

industrial brewhouse.”

The system comprises the manufacturer’s Shakesbeer

he Steinecker MicroCube from Krones is “the perfect

T

mash conversion vessel, Stromboli internal wort fountain

fit” for craft breweries wanting high-end brewhouse

and its Pegasus Lautering technology.

InBev, but with a smaller footprint.

like no other mash conversion vessel on the market with

technology used by companies such as Diageo and AB Alexander Hinds, process specialist engineer at

He added: “The Shakesbeer conversion vessel looks internal pillow plates (Golf ball finish) Here a thin turbulent

Krones, said the Steinecker MicroCube is the future for

layer of mash is created at the heating surface which

breweries wanting high volumes and rapid batch brewing

increases heat transfer significantly.

on proven technology.

He explained: “The MicroCube concept is a cost-

"The improved heat transfer leads to a reduction of steam and condensate losses of the brewhouse,

effective but polished showcase of best-in-class

the subsequent reduction of steam temperature has

brewhouse technology.

additional benefits with reduced vessel fouling and any

“We’re leveraging technology that is used day-in, dayout by multinational breweries such as Diageo and AB InBev but in a smaller footprint on a compact scale.”

The Microcube offering starts as low as a 5 hectolitre setup but Hinds said he expects more breweries to find a configuration of 17 hectolitres and upwards as the sweet spot for investment.

“Brewing is defined by creativity but when you’re

burnt flavours associated with scorching.”

The compact construction of the MicroCube enables it to be installed in very confined spaces, with the entire delivery package of its systems below 17 hectolitres to be accommodated in several 40-foot containers.

Hinds went on to tell us: “The brewery is designed for an extremely short install time. For a four vessel brewhouse & two water tanks configuration that

investing in Krones technology, you’re probably investing

also includes a CIP acid and caustic system and six

in your third brewhouse setup,” he said. “You want

fermentation tanks with full supply and automation of

repeatability, quality and efficiency. Brewing is very

malt handling, we have foreseen 23 days mechanical

much a business at that point, you have orders to fulfil

install and 18 days electrical with two weeks of I/O

and you’re looking at six or 12 brews a day and more for

checks acceptance and ramp up.”

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June 2018

Brewers Journal

E2U™ YEASTS

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P r od u ct

sho w case

Siren launches second iteration of Project Barista

S

iren Craft Brew has unveiled the latest beers in its Project Barista range, a series that investigates

coffee’s “diversity, intensity and personality”.

The series comprises four beers that range from 5% ABV up to 9.5% ABV. Their first 2018 coffee beer, Cold Brew, is a 5% cold-

steeped schwarzbier. Siren cold steep all the dark grains

coffee and¬ adds a real nuttiness to the beer.

6.2% capHeine returns from 2017 minus the raspberries to let the hibiscus and berry-led coffee shine. Siren kettle sour this hibiscus coffee sour to a pH of around 3.5 before the boil, with further acidity coming from the coffee postfermentation.

Brewing and adding hot-brewed coffee is a

overnight to develop coffee and chocolate notes with

painstaking manual process, in a beer which ironically is

minimal burnt/bitter flavours. A delicate hopping of

the least obvious coffee beer of the series. The result is a

Amarillo & Ekuanot hops bring some fruitiness to the

beautifully layered sour beer bursting with berry and floral

lager, while Climpson & Sons brazilian coffee really shines

flavours, said the brewery.

through with fudge and caramel notes in abundance.

9.5% Breakfast Shake, is an Imperial Wheat Stout with

Finally, Affogato is a 6% Coffee & Ice Cream Ale. The base beer is pale, fermented to leave a touch of residual

Coffee & Cacao, inspired by Siren’s brewer’s breakfast

sugar and then loaded up with lactose to offer ice-cream

smoothie. A classic German wheat beer yeast is used to

like body and the perception of sweetness. Vanilla goes

offer banana notes, while Siren use 13 different speciality

in for the full ice-cream affect, as well as Cypress wood.

malts to drive rich coffee and chocolate flavours. Cacao

The wood spirals lend an undertone of vanilla wafer that

husks and cacao nibs layer up yet more chocolate notes.

complements the beer, but also gives us complexity and

Climpson & Son’s Brasil espresso is a beautifully rounded

a rounded character that completely balances the beer.

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June 2018

Brewers Journal

PR O D U CT

S H OWCA S E

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Abbeydale Brewery unveil DIPAs A

bbeydale Brewery has launched two new DIPAs, Deliverance and Nelson Sauvin.

The Sheffield brewery had only brewed one DIPA in its

22 years in business until now.

Deliverance is an addition to its Brewers Emporium range. It has a high bitterness in keeping with the West Coast style. The malt grist comprised of primarily low colour Maris Otter pale ale malt, but with additions of Munich and Caramalt.

These slightly sweeter biscuit malts worked well to balance with the hops – Mosaic, Galaxy, Citra and Vic Secret, which were selected to achieve maximum juiciness.

Different dry hops were added at two separate points to provide a platform for them all to stand alongside each other in harmony rather than fighting for the foreground to allow for a balanced and full bodied final flavour.

The brewery’s other DIPA, the 9.0% Nelson Sauvin, is a collaboration with Vibrant Forest.

They explained: “This one doesn't fit particularly neatly within a particular category box – whilst the West Coast style is still apparent, we've also included a New England influence. The malt bill in this case included 15% oats and 8% rye, giving a silken and slightly spicy backdrop for the grape notes provided by the hops to really get their sunglasses on.

“We dry hopped with Nelson Sauvin at two different points so as to ensure full dispersion of the hops and a more intense flavour.

“Aside from the mashtun being very full for both of the above brews, we also modified our mash temperature and process to allow for the production of additional

Thornbridge creates Discovery Pack for Tesco

fermentable sugars to allow us to achieve the high ABVs required. As such, mash in temperature was 63°C as opposed to our usual 66.5°C to provide optimum conditions for enzyme action.”

In both beers, the brewery used a US 05 yeast strain that provides a clean flavour and has a higher alcohol tolerance than our house yeast.

Although the finished beers came in at the same ABV, a hefty 9.0%, the diverse hops used and different finishing gravities (Deliverance came in at 12.1 and Nelson

Sauvin at 8.8) ensured that each distinct beer has its own individual vibe – the Deliverance is bold and bitter yet balanced, whereas the Nelson Sauvin has a slightly softer, juicy mouthfeel.

flavours of grapefruit and bitter lemon. Crackendale explodes with a fantastic tropical fruit aroma, giving way to guava and ripe citrus which burst through on the palate

hornbridge has created a multipack for Tesco that

T

with a beautiful bitter and sweet balance. Versa is a fresh,

spans the gamut of the brewery’s diverse beer styles.

fruity Weisse beer pours a hazy, burnt orange and true to

comprises eight beers packaged in 330ml bottles.

banana and bubblegum.

Retailing at £13, the Thornbridge Discovery Pack Included in the pack is: AM:PM, a sessionable beer that

its style it has well balanced flavours of clove spiciness,

Lukas is the brewery’s Helles, which is a traditional,

allows you to enjoy all the flavours and body of an IPA.

elegant Bavarian style of beer originating in Munich. It is

Bags of tropical fruit aromas, pineapple, tangerine, guava

straw blonde, full-bodied yet sparklingly light. Jaipur is

and passion fruit are balanced with a chewy, honeyed

soft and smooth but this builds around the mouth to a

malt character.

crescendo of massive hoppiness accentuated by honey.

Tart is the brewery’s Bakewell Sour that pours a golden yellow colour with a white head, the beer is refreshingly tart and dry with a combination of citrusy hops and

light bitter hops and a prominent sweet peach hit. Finally,

brewersjournal.info

Melba pours a clear golden colour with a slight taste of Coco Cocoa Coconut Chocolate is a rich porter.

June 2018

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Co m m e nt

C ask

B ee r

The Cask Anomaly Dave Bailey, founder of Hardknott brewery has decided to halt brewing at its Millom facility, but has no plans to stop brewing altogether. But, in looking at the wider industry, he sees a split in our drinking culture, those that enjoy cask, and those that don’t. And that has to change, he explains.

the vast majority of that volume is from the big global producers.

The total beer market is shrinking, partly due to overall reductions in alcohol consumption but also critically due to changing customer preference to what are seen as more artisanal products. Cask remains roughly static as a proportion of the overall beer market. Cask in the free trade also appears to remain largely free from dispense equipment ties and this in itself is an interesting observation.

People like cold and fizzy

by Dave Bailey

L

ife goes on, and you might be surprised to know; so does Hardknott. We have plans afoot to continue, perhaps against my better judgment, and will be involved with the business of making beer for a while yet I hope.

We have definitely stopped brewing at Millom. The

brewhouse is just old, tired and in need of serious upgrade. We simply cannot justify solving that where

I

t is undeniable that people like cold fizzy beer. Only the deluded would try to deny that, and indeed it is important to note that contrary to the message

CAMRA have put out for years, people who drink keg beer are not morons simply influenced by the advertising campaigns of large multinational brewers. Drinkers really do prefer beer that is cold and fizzy.

The artificial restriction of microbreweries largely

we are. But we have some nice tanks and a bottling line.

to cask rather weakens their ability to capture a larger

It seems there are people out there who believe they

market. If a drinker's enjoyment of a beer experience is

could use them, and perhaps use me too. People who

inferior under certain circumstances then that consumer

might just be able to help me with the issue of lacking a

is likely to be swayed away from that situation.

decent brewhouse. It's all top-secret, and I might even be jumping the gun by leaking this little snippet.

That preamble is relevant, however. As part of

I have long pondered this situation. As a long-time lover of the pub experience, brewer of cask, keg and bottle beers, twice-over publican, past lover of cask beers

working out what to do for the future I've thought long

and now a firm believer in keg as the future of great beer,

and hard about a number of aspects of the beer market.

this has come from observation and thought about the

My conclusions are that the British beer culture is still

whole market.

largely stuck with a huge number of preconceptions,

Have no doubts, cask beer is technically easier to

traditional practices and frankly stupid dogmas that inhibit

produce, needs less capital investment and is less

microbrewing from emerging out of the twentieth century.

expensive to produce. It is ideal in many ways as a

I've contemplated the issues regarding cask beer before

method for a brewery to gain an entry to the market.

on several occasions. As part of my review I have considered

The dichotomy

cask very carefully indeed and have come to some fairly decisive conclusions – key to it is the following point.

The vast majority of draught beer brewed by brewers below 200,000hl/yr production is cask. The vast majority of keg beer is produced by brewers over 200,000hl/yr production and these brewers produce nearly no cask at all.

Something is very wrong with this situation, very wrong

T

he beer market is still very much sliced in two by the terrible dogma instilled into the culture of British beer. Whilst there is no denying that some

changes have been made and craft keg has become a

indeed. I do not think one can understate how this is

thing – despite many people being skeptical – it is still

linked to another fairly important point.

very much a niche and confined to craft beer bars and a

Cask beer represents less than 10% of the total beer sales in the UK and around 16% of the total draught sales.

The remaining 84% of draught sales are keg beers and

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June 2018

few, very bold progressive pubs.

Mainstream pubs generally have a number of keg fonts almost exclusively for multinational brands. They

Brewers Journal

C ask

B ee r

co m m e nt

Cask beer has a number of serious disadvantages u Served at a warmer temperature and

with less "fizz" making it less palatable to many consumers (this is true, get used to it) u The open container results in the beer noticeably deteriorating in a couple of days (actually, in my experience, a few hours) The lack of carbonation inhibits the demonstration of great hop aromas u Variability in the quality of dispense resulting in brewer's beer not always being as they'd intended u Significantly more skill required by staff to ensure quality is maintained Poor cellar cooling and cleanliness impacts on cask over keg u Due to significant over-supply in the market the wholesale price of cask beer is very depressed

u Simply not funky and trendy enough for

youngsters, resulting in microbrewed beer losing out to trendy spirits, fruit ciders and fizzy rancid grape juice from Italy

may well, if free of tie, have handpulls serving locally

of the market, even where a pub is apparently free of tie.

produced cask beer, if they serve any microbrewed beer

This last point is important. Many observers are getting

at all.

their knickers in a twist about PubCos and brewery owned

Beer drinking customers can be broadly divided into two types; the cask drinker, who might default onto

estates forgetting that this is actually not the really big issue we have to deal with.

smooth-flow if desperate and the solid keg drinker who

And for Hardknott

wouldn't wash their socks in that cask stuff.

Admittedly, there is a group of wise and discerning people who are much less blinkered, and who will drink based on their mood, thirst, level of sunshine or just because they are curious, but I'd suggest this group of people are in fact a small proportion of drinkers.

A bold statement you might think, and indeed it is only

I

t is almost certain that in whatever form we finally re-emerge we will be focusing on keg much more than cask, very probably eliminating cask all together.

For a start, the most likely solution to continuing would

part of the future, but a very significant part of it. It's not an

be to join with an existing cask producer thereby possibly

easy road though. Much investment is needed along with

forming a conflict.

working out the route to market.

Equally there is the task of convincing cask-only

My task then for the next few months is to work out how to tackle the various barriers to getting really great

drinkers, who are only so in my view due to the pressure

keg beers available and better accepted by the beer

from CAMRA, to love microbrewed keg along with gaining

drinking public.

trust of the keg-only brigade to try new beers. Changing

I think a return to a much more combative,

that is likely to be a bit of an uphill battle, CAMRA AGM

confrontational and outspoken ethos for Hardknott is

voting continues to prove this point.

required; there is a lot to change in the minds of the

Not only that, we have to tackle the stranglehold

public if we are to see microbrewed beers on keg fonts in

of the multinationals on the bar front. Various "soft ties"

many more regular pubs. I do not think there is any good

that effectively prohibit microbreweries from even being

reason for this not to happen other than inappropriate

permitted to sell their keg beers to pubs in fact tie much

inertia emanating from a Luddite attitude. u

brewersjournal.info

June 2018

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Co m m e nt

B r e w ing

w ith

O ats

The Right Oats for the Right Notes While oats may not be at the top of the charts of beer ingredients when it comes to volumes, they offer a number of special qualities for brewers to play with and should not be underestimated, says Carl Heron, craft brewing sales manager at Crisp Malting Group.

New England IPAs – known for their distinct appearance and unique flavours – are commonly brewed with oats. While most IPAs are filtered to bright clarity, New England IPAs are anywhere from hazy to extremely cloudy. An addition of oats can create a desirable haze, a smooth mouthfeel, and complement NEIPS’ often-fruity undertones.

But whilst all oats may be created equal – they are not all the same. Different types of oats impart different features, so choosing the right ingredient for the job is

by carl heron

essential.

Flaked Torrefied Oats are a non-malted cereal,

O

micronized flaked oats improve mouthfeel and increase

ingredients in volume terms. However, they offer special

improve mouthfeel and introduce notes of a toasted,

qualities for brewers to play with and should not be

biscuity aroma and palate. They work fantastically in

underestimated.

oatmeal stouts and pale ales. The soluble fibres are

ats were used in brewing for hundreds of

body, but also bring a smoothness and pleasant oaty

years, almost disappearing at times, but

flavour to the beer. The starches are gelatinised during

making a re-appearance at the end of the

the process which means these can be used directly in

19th century and being commonly used

the mash tun up to 20% of the grist. The husks help wort

in stouts in the 20th century.

filterability.

Oats may not be up there among the top beer

Particularly when it comes to stouts, porters and New England IPAs. Oats in their various forms can make a really positive contribution to texture and flavour.

Oats are known in the food world for their nutritional attributes - high levels of fibre (11%), protein (17%), vitamin B1, magnesium and iron. In the beer world, the high beta glucan content generates a smooth, silky mouthfeel.

Dark beers brewed with significant quantities of black

When mixed with barley malt, naked oat malt can

passed into the beer and impart smoothness and mouthfeel.

Malted husk oats are slightly less modified than other malts, and will add more body. The husks also provide a filter medium for the wort.

What is consistent is that a 5-10% inclusion of any oats will improve the body and smoothness of a brew – everything else is just a bonus. For New England IPAs,

and chocolate malts respond really well to the added

up to 25% oats can be used depending on the desired

body and satin texture that oats can bring.

cloudiness - and the time you have to run the wort off. u

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Brewers Journal

Co m m e nt

C r aft

B r e wer s

C onfe r ence

Behind the scenes at the Craft Brewers Conference Nashville, Tennessee, AKA ‘Music City’ played host to the 35th annual Craft Brewers Conference and BrewExpo America, and 12th bi-annual World Beer Cup, presented by the Brewers Association in May. Lotte Peplow takes an exclusive, behind-the-scenes, look at a well-oiled operation.

up truck containing duplicate beers was on stand-by in the unlikely event of an emergency with the lead truck. This attention to detail is one of the hallmarks of the WBC, the integrity of anonymity is another. All beers are numbered but no number is used twice, volunteers are not allowed to come from local breweries in case integrity is compromised and entries are checked and re-checked to ensure correct representation. Nashville does not recycle glass so, showing its commitment to sustainability, the Brewers Association had to transport all empty glass bottles to a different State for recycling, at its

by lotte peplow

own expense.

Volunteers perform a crucial role in the smooth

T

running of the competition. Recruitment begins three

his year’s Craft Brewers Conference (CBC)

years prior with the local homebrewing community the

was the largest ever with nearly 15,000

usual first port of call. . The Brewers Association seeks

attendees, 79 seminars and 200 speakers

to identify an ‘ambassador’ who can rustle up local

across 12 educational tracks. Aligned to

brewing enthusiasts and galvanise an army of willing and

CBC was the tradeshow Brew Expo America

capable helpers. There were 185 volunteers for the WBC

featuring 726 exhibitors showcasing the latest and best

in Nashville and according to Swersey “it was a terrific

products and services the industry has to offer and the

showing and they were fantastic.”

World Beer Cup (WBC), the ‘Olympics of Beer’.

This bi-annual international competition attracted

Recruiting judges also starts at least three years prior.

They apply on line and require three references testifying

a record number of entries – 8,234 beers from 2,515

to their sensory abilities, overall knowledge of beer and

breweries representing 66 countries in 101 style

beer styles and general demeanour. For this year’s

categories. They were judged by an elite panel of 295

competition 72% of judges came from outside the US.

experts from 33 countries across six sessions prior to the

There were 46 judging tables with seven judges per table

start of CBC and winners were announced at a lavish

and three volunteers. Each judge fills in a form noting a

Awards Dinner on the last night

beer’s appearance, aroma, taste, mouthfeel, aftertaste

Co-ordinating over 8,000 entries is a major logistical

and finish, technical quality and style. A discussion on

and organisational challenge and the person responsible

the beer’s merits then ensues prior to deciding whether

for pulling it off is Chris Swersey, Brewers Association

it warrants advancing into the next round. After the

competition manager. Commenting on another record-

competition all forms are sent to entrants with the judges’

breaking year he explains: “We were able to grow

feedback giving valuable insights for improvement. For

the non-US entries in 2018 versus 2016 due to the

many brewers this feedback is a key reason for entering

introduction of our new consolidation points around

the WBC, regardless of whether their beer wins or not.

the world. International brewers simply needed to get

The UK secured seven medals in total. Cromarty

their beers to the consolidation points in either Australia,

Brewing, a family run business in the Highlands of

Brazil, Canada, Japan or the Netherlands and the Brewers

Scotland, won gold in the Rye Beer category for Red

Association paid to ship the beer, get it through Customs

Rocker and Craig Middleton, brewery founder/manager

and take away the hassle for a non-US brewer Of the

says: “We thought it would be great to get some

2,515 participating breweries, 807 were from outside the

feedback on our beers from the judges and really didn’t

US, an increase of 48% over 2016.”

expect a medal. Winning gold was unbelievable! We

After four weeks of sorting and consolidating

hope it will help push sales of Red Rocker because

entries in Boulder, Colorado, beers were transported

sometimes red ales can be a harder sell than pale ones.

by refrigerated truck to Nashville for judging. A back

We can use the win as a promotional tool to get people to

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June 2018

Brewers Journal

C r aft

B r e wer s

try our beer and, hopefully, love it!”

The Craft Brewers Conference travels to a different

C onfe r ence

co m m e nt

years ago not least of which is the domination of the large multinational brewing conglomerates, colloquially

city every year and Nashville was identified as a host city

known as ‘Big Beer’. In an effort to differentiate small

four years ago. At the time it had only seven breweries

and independent brewers from ‘Big Beer’ the Brewers

but now boasts 20 and is one of America’s most dynamic,

Association launched a new seal of independence last

up-and-coming beer scenes. The City itself, home to a

year.

population of nearly 700,000, is growing at a rate of 100 people per day*.

The symbol of an upside down bottle (to signify how craft brewing has upended the beer industry) was very

Staging an event of such magnitude requires years of

much in evidence at CBC with huge, unmissable 15 metre

meticulous planning and Nancy Johnson, event director

high banners proudly urging beer lovers to “seek the seal”.

at the Brewers Association, is the driving force behind

So far the message is hitting home with nearly 3,500

CBC. She explains how the Brewers Association chooses

breweries adopting the seal, representing more than 75%

a host city: “The first priority is size. We need an exhibit

of craft beer volume.

hall and meeting space that can fit up to 15,000 people

Diversity, equality and inclusion within the brewing

with a room for the general session that can hold at least

industry was another key focus and one of the many

5,000 and meeting rooms for 1,000 or 500 people.

highlights of the Conference was a rousing speech by

Also important is the attractiveness of the host

the Brewers Association’s newly appointed diversity

city, the ease of flying in/travel arrangements and the

ambassador Dr J Nikol Jackson-Beckham in which she

available sleeping rooms/housing options. Perhaps most

urged the beer industry to grow by appealing to people

importantly we look at the craft beer scene in a particular

other than ‘white male dudes with beards’.

city and whether we’ll be able to provide a memorable

The American craft beer industry is built on a

event for our brewing community. The state liquor

collective spirit of togetherness. Nowhere was this more

licensing laws are a crucial starting point. Every state is

palpable than during the opening address at CBC. With

different.”

6,400 small and independent craft brewers currently

Back in 1982 when the American craft beer movement was in its infancy, CBC was inspired by the need for education. Commercial brewers craved knowledge,

in operation and volume growing at 5% the industry is looking in rude good health.

The next CBC is 8-11th April 2019 in Denver, Colorado,

training and expertise. That ethos is still evident today.

home of the Great American Beer Festival and more than

Of course, current challenges are very different to 40

70 breweries. u

brewersjournal.info

June 2018

21

Co m m e nt

work

env i ronment

Is your brewery a great place to work?

Creating an environment where people want to do their best work is something any business owner should be striving to do. And that applies to the brewing industry, too, explains Bernadette Walsh, director at Packaging For Retail.

these attitudes – would it make a difference? Technical skills matter – but these can be learned. Values and attitudes are the attributes that will drive your business.

Recruit for tomorrow – not just today. Telling people what it’s like in your business also communicates what’s expected of them if they join you. E.g. ‘We work as a whole team where everyone plays an active part in our success’. ‘We provide everything you need to create a great career in our industry.’ Add a short video on

by Bernadette Walsh

your website – shouting about what a great place it is!

Following Brexit, it’s possible that there will be fewer

W

European workers available coupled with a tightening of hen your employees go home and talk about their day, what do they

the labour market. Grow your own people and keep them!

Train your Interviewers. Fact: Interviews are notoriously

say? What do they talk about on

poor predictors of future. Amongst other issues there

social media? Are they advocates

are internal bias factors that the un-trained are not even

for your business? Are the people

aware of – known as the Halo/Horns effect, developed by

who work with you really motivated or just turning the

psychologist Edward Thorndike. In short, the Halo effect

handle? If these are issues you’ve never considered

is where we let someone’s positive qualities nudge our

before, then maybe it’s time.

decision in their favour – usually because they’re ‘like us.’

The core differentiator lies in the mind-set of the

They might just be hiding their horns! Conversely, we let

people you employ and how they feel about working in

someone’s negative qualities dismiss them as a candidate

your business.

when they might just be nervous. Instead we should take

Do you create an environment where people want to do their best work? I’ve outlined some steps that I believe can help.

Attract the right people for your business. When you

steps to help them to be their best selves.

Debbie Gardiner MBE, executive chairman of Qube Learning, explains: “Young people often face barriers to work. They often don’t know what they want to do or can

advertise your job tell people what it’s like to work for you.

do. They need advice and experience. Given the right

Paint an attractive – but honest - picture so that potential

support I’ve seen so many young people blossom into

recruits can make an informed decision about applying

valuable permanent employees.”

These activities are a continuous cycle – not a one-off.

to you.

Recruit for attitude. A recent article by PWC reports that 37% of small businesses say that resilience, adaptability and interpersonal skills are most lacking in

I believe it’s worth the investment.

People who are happy at work do more – it’s that simple.

new recruits. Imagine all your employees possessed

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June 2018

Brewers Journal

work

IMPROVE YOUR WORKPLACE Getting the right person through the door is just the start – now you have to create the environment where they want to do their best work and regularly: u Think about their job and how to

improve it u Feel positive about the job and their ability to do it u Work closely with others and talk about improving the business u Train and Encourage Them: equip people so that they can safely make their own decisions within the scope of their job. Have regular chats to catch up and provide encouragement. If you’ve trained them well you will minimise the risk of failure. Let go and let them get on with it – safely. u Provide Clear Outcomes: Share your own vision for the business and be clear about where and how they fit into that.

Encourage their effort and input. People should be able to be themselves at work and say what they think – people who are afraid to contribute are not productive or happy. u Feedback: is not a ‘buzzword’. It’s simply information. Telling someone how they’re doing in a respectful and unemotional way that’s helpful to them is a powerful way to learn. What are they doing really well? What do they need to tweak? Feedback is the cheapest, quickest, most effective tool for growing confidence and capability, and is massively underused. Get feedback from them about how they would improve things. u Develop: If you only do one thing as a manager of people - learn how to coach.

It does not have to cost a fortune and investing time in helping others discover their potential sends a powerful message about how much you value them.

Use job shadowing, Apprenticeships, Traineeships etc. Create a plan with them where they can begin to develop the skills they will need to be great.

brewersjournal.info

env i ronment

co m m e nt

Brewer required Founded in 2004, Thornbridge is one of the most critically acclaimed and respected craft breweries in Britain. Producing only the finest quality beers, we have won over 350 national and international awards and were voted Best Drinks Producer at the BBC Food and Farming Awards in 2014.

Operating from our production brewery in Bakewell, in the Peak District National Park, as well as from the original brewery at Thornbridge Hall, we currently export to 36 countries worldwide and also operate a small pub estate.

Due to expansion, we are seeking an experienced brewer to join the team. You will join our team of brewers working at our main production plant in Bakewell, on a three shift system, between the hours of 6am10pm. Responsibilities will include: n Wort production n Cellar management n Yeast propagation and laboratory analysis n Operating and overseeing our three packaging lines of bottles, kegs and casks n Following our extensive QA/QC procedures n Barrel ageing programme management n Representing the company at various events The job requires a certain degree of heavy lifting and therefore the applicant must be able to lift 25kg sacks. Brewing education to IBD diploma standard or equivalent is desirable, but not essential.

An attention to detail and cleanliness, as well as a passion for beer, are absolutely essential.

Salary will be dependent on experience and we also offer a generous holiday allowance and a matched contribution pension scheme. We are also committed to lifelong learning and will support any successful candidate in their continued brewing education.

If interested, please send your CV and a covering letter to our head brewer, Rob Lovatt, at Rob@thornbridge.co.uk.

June 2018

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london

brew i ng

co

London Calling London Brewing Co made its name at The Bull, a popular pub in London’s Highgate. But since its move several miles away to The Bohemia in North Finchley, it has cemented its reputation with drinkable, well-made beers. All in a fantastic setting to boot. Editor Tim Sheahan reports

beers and also show Rich all that was worth seeing in London.

He was the guest, after all…

“That weekend started with the gig and turned into a few days of getting trollied in The Euston Tap, going for a curry, enjoying a West End show and drinking ourselves silly in BrewDog Camden. Oh, and getting matching tattoos, too,” he recalls fondly.

That tattoo fittingly combines the date the couple met up and the UK pint symbol. At this point, it’s probably not surprising to hear that Laura and Rich ended up getting

by Tim sheahan

married at a Frank Turner gig in the USA several years later. But that’s a story for another day.

I

Now, in 2018, Rich White is the proud head brewer at

t’s a Friday in April 2012 and Hampshire-born

London Brewing Co. A 6.6bbl brewery that operates out of

singer-songwriter Frank Turner is bringing his

North Finchley’s impressive pub, The Bohemia.

triumphant Wembley Arena concert to a close. A

And, alongside a team that includes Senan Sexton

mammoth 24 song set, no less. Playing in front of

and Dan Fox, the pub’s landlords who are also directors

12,000 loyal fans is no small feat, especially when

of London Brewing Co, and new brewing recruit George

some of those present had travelled from across the

Boustred, the outfit are enthused about the road ahead.

globe to be there.

Highgate heritage

And when he belted out a raucous cover of Bob Dylan’s 1964 classic ‘The Times They Are A-Changin’ alongside politically-driven songwriter Billy Bragg, the song’s sentiment would prove particularly pertinent for London Brewing Co’s Rich White.

Not only had he travelled all the way from New York

T

he London Brewing Co story started at popular Highgate pub The Bull back in 2011. Before White and Sexton, the latter’s business partner Dan Fox

State to be there. But he was enjoying the gig with a

was making great strides with a modest 2.5bbl brewing

would-be stranger that would go on to be his wife.

operation that operated out of the London hostelry.

“I had just got my passport sorted because I sure as

“From the off, the beers demonstrated an American

heck wasn’t going to be one of those Americans that

influence,” explains Sexton. “And the food being served

never travelled,” says White, a native of Syracuse. “I was

mirrored those influences as well. I wasn’t involved at the

a big fan of Frank Turner and really wanted to go to that

time, but I knew I wanted to be!”

show! So I went onto his online message board and

Sexton (far right) has a wealth of experience managing

offered to buy the drinks that night if anyone would show

pub companies in London. A decade spent looking

me around London. Thankfully somebody took me up on

after capital hotspots such as The Phoenix in Cavendish

that.”

Square, The Albany in Great Portland Street and The

That person was Laura. But such was her nature, and her mutual love of good beer, that she offered to buy the

24

June 2018

Marquis Cornwallis in Russell Square has given him a keen eye for a good business.

Brewers Journal

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And, despite his love for good beer, White initially

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music, either. But that said, great roast beef sandwiches!

followed his existing career path working for a credit

It was unique over there. but unfortunately it closed for

union upon moving to London. That soon changed,

refurbishment and they spent too long doing it. The scene

however, when he took up a pub job to help save some

changed in that time and people’s tastes had moved on.”

cash before Christmas.

That role was at The Pelt Trader near Cannon Street in London. For those familiar with it, the pub offers a concise

Back in the UK, the London Brewing Co operation worked well from The Bull, but opportunity knocked.

In 2014, drinkers and locals in North Finchley’s much-

but excellent selection of beers from breweries such as

loved The Bohemia were taken aback when the pub

The Kernel and Burning Sky in an area generally devoid of

looked set to close less than a year after opening. But

good beer. But White’s time there was short-lived.

thankfully for them, Sexton and business partner Fox

“One day the manager, Mark Hazell, came in and said: ‘I know I’m going to regret this as you’re easily my most competent employee. But there’s a place called The Bull

took on the venue through the London Brewing Co and became its new landlords in the process.

Reopening in June 2014, Sexton and the team put the

in Highgate looking for a brewer and I think you’d be a

community at the heart of The Bohemia. It would not only

good fit.’ Mark later told me that once people found out

enable London Brewing Co to install a larger brewhouse,

he was employing an American that likes good beer and

and make a foray into keg, but also to host a diverse

knows how to brew, that they wouldn’t be around for long.

range of events that would ensure the pub would not

So, I appreciate him recognising my potential and helping

exist in a craft beer bubble.

me on that road.”

Respected brewers such as Daniel Vane had worked at

“I’d like to say I’m happy with how things have gone, but that’s not in my nature,” laughs Sexton. “It’s a big space

London Brewing Co before leaving to join Weird Beard in

and the opportunities are massive. It’s a case of fine-

West London. When White interviewed for the role, Jenna

tuning everything to get things exactly how you want.

Dunseath, now of Real Ale Ltd, was still with the business.

“She asked which part of the US I was from, so I loosely

“I have high expectations and I want to encourage people out of their living rooms. I want them to turn

told her the New York State area. ‘I get that, but where?’

off EastEnders and to come down here and enjoy The

she replied. ‘Ummm, Syracuse,’ I said.

Bohemia for the community hub it is. The scope is huge.

‘No way!’ she exclaimed.

Whether it’s for beer events, live music, salsa, comedy,

“We realised that her parents had taught at Syracuse

yoga, art fairs, the lot!

University and she was born and had lived three blocks from my house. Small world!” he recalls.

“It’s testament to the beers Rich is making that we have people come in, try them for the first time and when they come back, they’ll order London Brewing Co beers again.

Diverse inspiration

And these are not so-called craft beer drinkers – they just know good beer when they see it. I’m really proud of that.”

W

Changing lanes

hite was successful in his interview. He swiftly became acquainted with the brewery’s Oban Ales setup and then began refining the range

while also making his mark with his own releases there, drawing upon diverse inspiration from the type of beers he enjoyed in younger days.

“I lived near Brewery Ommegang so was fortunate to

W

hile London Brewing Co has evolved at its new home in North Finchley, they have changed in a different way at The Bull.

“The offering at The Bull began leaning more towards

get a lot of good beer from them,” he says. ”Then you also

the gastropub side of things and it worked well. But we

had the excellent beers coming out of Empire Brewing

found ourselves sending beer there and vice versa, which

Company thanks to Steve Schmitt – who went on to hold

didn’t make sense. And in 2016, we got an offer on the

the head brewer role at London’s Meantime Brewing

pub,” says Sexton.

Company.”

The Grade II listed, 5,000 sqft brewpub dates back to

White also recalls the beers he enjoyed at Clark’s Ale

1730 as a public house. So, it was no surprise that the site

House in Syracuse; a love letter to the classic English pub.

had its admirers who came in the form of Gorgeous Pubs,

“That place was a big influence on me. There was one hand pump and 20 keg lines. It was the first place

led by former Geronino Inns employee Rob Laub.

“We are happy with the work we did there, but it made

I had Fuller’s ESB, which was fantastic. But the same

sense to move on and concentrate on The Bohemia,

couldn’t be said for the poor people that worked there,”

which is far more aligned with the brewpub model we

he remembers. “The owner hung up a big sign that said

were interested in,” explains Sexton.

‘No Tipping’ to keep it in-line with the UK. You also had no

brewersjournal.info

As the team approaches The Bohemia’s fourth

June 2018

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anniversary since taking it over, they’re ready to push on.

“This kit has served us well, but it’s always good to look

brew i ng

co

mentality of a truly professional brewer. I want make recipes that stick so that people want to drink them time

at the next move and how you can expand,” says White.

and time again. Don't get me wrong, I'm perfectly happy

“But it’s also important to ensure that what you make, you

to brew really bizarre stuff that can garner a positive

can sell and not have it left sitting around. That’s where

critical reception, but I am more interested in achieving

the pub really helps. It allows us to see first-hand what is

drinkability, repeatability and consistency.”

proving popular. Brewing specials is also interesting, but there needs to be a market for them, too.”

He adds: “When I brew I always aim to adopt the

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June 2018

White’s day-to-day responsibilities have changed immeasurably following the appointment of George Boustred (top left) as his assistant. Boustred, who

Brewers Journal

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previously worked at Haresfoot in Buckinghamshire, is

can now do things like take a holiday! He will make a big

also local to the North Finchley area.

difference for us,” he says.

“I grew up around the corner and used to come here

And that’s something Sexton wants to do. Having

and The Bull before I knew I wanted to be a brewer,” he

London Brewing Co and The Bohemia helps make a

explains. “There was nothing like it and I always enjoyed

difference, both locally and further afield.

how diverse the range of beers were. I’ve already learnt so much in the six short weeks I’ve been here.”

White is similarly enthused: “George has picked things up incredibly quickly. He’s learning fast and also means I

brewersjournal.info

“Craft beer, great beer, needs to exist outside a bubble.

It should be inclusive. Yes, that’s changing but there is still a long way to go,” he says. “We need to work together, attract more people and ensure nobody is excluded.” u

June 2018

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Living the Rocky Mountain high life With 24 beers, a new plant, big capacity, and a definite tourist magnet, this Colorado brewery is ready for the future

Usry, president of Breckenridge Brewery, said he knew exactly what he wanted.

The new facility features an attached restaurant with a beer garden and a playground, which is something Ursy saw as becoming a popular destination for recreation-

by Tim Sheahan

seeking tourists and visitors from the Denver conurbation and beyond.

I

Expectations were met early on at the new facility

t’s been an exciting period of transition for

at Brewery Lane in Littleton – just a few miles south of

Colorado’s Breckenridge Brewery. They became

Denver. Breckenridge invested heavily to ensure the

the seventh craft brewery to join The High End

quality of the beer they were brewing matched the

– Anheuser-Busch's business unit of craft and

hospitality on offer.

import brands – following their acquisition by the

Such is the scale at Littleton that it features a farm

multinational business at the end of 2015. They have also

house restaurant in the style of a Colorado ranch, a

invested in a major new Krones brewhouse that lets them

beer garden and tasting room, all set in a rural setting

significantly cut emissions and brew around 24 different

with a view of the Rocky Mountains, ideal for day

beers each year.

trippers. The commercial mid-tier brewery itself has the

With a new facility, came the need for a new brewery operation at Breckenridge and for that new setup, Todd

brewersjournal.info

brewhouse and process technology, as well as a third hall for fermentation and storage tanks, oak barrel storage,

June 2018

31

the bottling/canning line and a fulls store.

For the brewhouse, Breckenridge installed a conventional Steinecker model.

“Other men may dream, perhaps of a 1965 Corvette or a Harley Davidson, but for 25 years I dreamed of a Steinecker brewhouse,” says Usry, the senior brewmaster

energy carrier from the currently used steam to hot water.

The hot water recovered will then no longer be used as mash liquor, but will serve to heat up the mash. Moreover, the brewhouse incorporates four hop-dosing tanks. The entire piping system features Evoguard valves.

The third building currently accommodates 16

and co-proprietor, as well as company president. “I used

cylindro-conical fermentation and storage tanks, each

to read a lot about it, and talked to loads of brewmasters

holding 470 hectolitres. In the new Steinecker brewhouse,

about the technology – there was doubtless a bit of

Breckenridge brews up to 24 different beers each year, of

romanticism involved. Nevertheless, before placing the

which about 10 are available all the year round. The rest

order, we had a good look around on the market, but after

are recent new creations and special, barrel-aged beers.

this technological and commercial comparison we still opted for Steinecker.”

The four-vessel brewhouse has been dimensioned for

For filling purposes, Breckenridge Brewery leverages a kegging line. The current output of 85 kegs per hour can still be doubled, plus a small manual line for 5.0-litre party

an output of 100 hectolitres per brew, with six brews a day

kegs. Most of its beers, however, are filled on a combined

and consists of a mash tun, Pegasus lauter tun, Stromboli

line for handling both bottles and cans, whose wet-end

wort copper with internal boiler and a whirlpool.

was installed in its entirety by Krones.

Since the brewery is in the immediate vicinity of a

Once containers have been fed into the line by a

residential area, Breckenridge took due account of

sweep-off depalletiser, they are dressed in pressure-

the emission values. Architects, Krones’ engineers, the

sensitive labels by an Autocol labeller with two stations.

construction company and the energy utility got together

A rinser-filler block comprising a Moduljet rinser and

and developed a plan.

a Modulfill HRS counterpressure filler then fills the

“As far as I’m concerned, the vapours from the brewhouse have a delicately aromatic fragrance, but our

containers.

“The field-proven double pre-evacuation feature

neighbours were worried about unpleasant smells,” says

ensures a low oxygen pick-up in the filler. The fill level is

Usry.

perfect, and uniform,” says Kurt Volker, operations director.

Breckenridge installed a vapour condenser, with which

The filled and closed bottles are then packed in

Steinecker assured a 95-percent reduction in emissions,

waiting cartons by a Smartpac; these are loaded on

although a figure of 99-percent has been measured.

pallets by a Kosme Multipal 1GL and stabilised for

As a side-effect, there were significant energy savings

transportation by a wrapper. As an alternative to bottling,

amounting to 57 hectolitres of hot water at 82 degrees

Breckenridge has an option for meeting the growing

Celsius per brew of 117 hectolitres, which are recovered

demand for beer in cans with a Volumetic VOC can filler.

using the vapour condenser, and used again as mash liquor.

“This means we only have to heat up around half of the

Breckenridge craft beer is available in 35 of the USA’s states. With the new building project and the concomitant capacity upsizing, Breckenridge has become the sixth-

mash liquor for each brew. The neighbours did us a huge

largest craft brewery in Colorado, and ranks among the

favour. We’re now saving up to 150,000 US dollars a year

50 biggest breweries in the whole of the USA.

on energy. The investment thus pays for itself in less than two and a half years,” explains Ursy.

For hot water storage, a separate tank has already

“We have good staff, there’s a mutually supportive, feel-good mindset in the brewery, we have a lot of fun.

Breckenridge was one of the pioneers in Colorado’s craft

been installed, which will then also be used for

beer scene, and we’re benefiting from this today,” says

the EquiTherm energy recovery system when it’s

Ursy. “The craft breweries, of which there are meanwhile

retrofitted. When additional capacity is needed in the

more than 400 in Colorado, have always practiced

brewhouse, this system will allow the increase of the brew

technological cross-pollination. With the Steinecker

sequence from six to 10 brews a day.

brewhouse and Krones’ filling technology, we’re now

Here, of course, it’s imperative to change over the

brewersjournal.info

optimally equipped for the future." u

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The digital brewer Investing hard-earned cash in your brewery need not, and should not, be the preserve of heavy capital equipment.

A raft of software exists that can help boost productivity, improve efficiency and open-up new markets for you and your beer.

IPA, and struggling to remember where I put my pen so I could record my mash out time were just a few of the headaches that began to consume the majority of my time as a ‘brewer’.

“I began to lose sight of what it was that drove me to choose a life of schlepping spent-grain and dragging hoses. Managing the business side of my brewery had begun to suck the passion out of my career. I wanted to remember why I started brewing in the first place, and this set-in-motion my first attempt to hone my business

by Tim sheahan

operations.

“I started with an assortment of spreadsheets for

W

tracking inventory and forecasting ordering, which grew hen did brewing beer become a

into another mess with a whole new set of problems.

chore?” asks Darin Haener, founder

Deciphering bad handwriting and wort smudged

of Fermentable. “I have fond

brew logs was doing nothing but detracting me from

memories of the days that I would

formulating my next masterpiece. Management software

roll out my custom 10-gallon brew

quickly became the clear choice for solving these

deck into the backyard and spend the morning relishing in the aroma of malted barley and boiling hops. Then I’d

problems.”

For Haener, finding a solution to help automatically

spend the rest of that afternoon enjoying the spoils of last

track inventory, generate reports, and rid the brewery

month’s brews and conversing with great friends.”

of paper documents was going to be a big win for

Fermentable was created by Haener, a professional

his breweries. At that time, he explains, brewery

brewer who experienced first-hand how frustrating it was

management software solutions did not exist, so he

to manage the brewery’s day-to-day operations. “Your

continued with spreadsheets, longing for the day that

business is brewing beer, not managing spreadsheets,

I could use a piece of streamlined software to make

compiling TTB reports, and fumbling through brew logs.

managing my brewery operations easier.

We know the in’s and out’s of the industry and what it

“Fortunately, today, there are a wide variety of

takes to get the paperwork out of the way, so you can get

platforms out there that can help with these issues. From

brewing,” he says.

free schedulers to full-fledged enterprise level Enterprise

Those early experiences are why he originally

Resource Planning (ERP) systems, if you’re struggling with

chose brewing as a profession. For the first years of his

your management and need help, there is a software

professional career, Haener was learning and continuing

solution that will meet your brewery’s needs and budget,”

to grow as a brewer, and he developed a passion for

he says.

creating works of art in a pint glass. It wasn’t until he

“All that said, management software isn’t for everyone.

started managing his own breweries that he began to

If you have a small brewery that is making a few hundred

understand the pain of actually running a brewery as a

barrels of beer a year, your operations are dialled in, and

business.

you aren’t looking to grow much beyond your current

He explains: “Maintaining impeccable records, keeping

production, it probably doesn’t make sense to spend the

hops that were frequently unavailable from suppliers

time and money to invest in a system that is built to help

in stock so I didn’t run out of the precious West Coast

you grow as a brewery.”

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Brewers Journal

Haener concludes: “However, if growth is your goal, it’s a good idea to start looking at ways to streamline your business, and management software is a great place to start.”

Inventory and production management

B

rew Love Software is a brewery management software helping breweries ranging in size from startup to 10,000 BBLS of production to manage

their ingredient inventory and production in one tool.

According to Russell Miller, founder of the business, customers are looking to manage their production with as little mental energy as possible. Brewers ask for a tool they can use without spending hours on the computer jumping from one spreadsheet to the next, updating and trying to remember to save a new version each time.

They want something that takes away some of the demand on their attention so they can focus on brewing and growing their business. They also want reports that tell them what their business is doing, as well as reports they can use to provide their numbers to the government as required.

Brew Love Software’s offering is based around one

“

Software can reduce the time and energy you spend keeping your business successful Russell Miller, Brew Love Software

whether your goal is to grow your brewery or just optimise production for the equipment you've got.

He explains: “What you really need is to know your

numbers. Brew Love helps you prepare orders of raw materials in time to meet your production schedule, determine the real cost of goods for finished beer, keep track of your kegs and know who still hasn’t returned them, and maintain production records in case of government audits.

“It also helps manage customers’ beer orders, track

barrel ageing, remind you to make payments for materials before they are overdue and to get paid for your beer,

software package. It focuses on breweries from start-up

automatically update your raw material inventory when

to around 15k BBLS/Year (~18k HL/Yr), where often one

a batch is started, log losses, track quality control, and

brewer runs most of the show. The tools are the same

manage beer inventory.”

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of your mental energy and attention do you spend trying to make your brewery run efficiently and cost effectively?

Simply put, software can reduce the time and energy you spend keeping your business successful. Or, perhaps software can help you get to efficiently managing your costs for the first time.

“Maybe you’ve already got a process in place. How many moving parts does it have and how many points

The things to remember are that when implementing software is there will always be a bit of culture shock and of course, a learning curve Sam Babikian, Barrel-IT

For Miller, effective investment in the software side

of possible failure? Assess where you are with your business. Are you exactly where you want to be? Are your costs controlled? I like the saying, if you keep doing what you’re already doing, you’ll keep getting the results you’re already getting. Are you happy with those results?

“Software reminds you of actions so you don't have to remember everything yourself, it automates time consuming tasks that you are currently doing manually, it keeps digital records for you so that data is easily

of your business helps answer a key question: “How do

accessible and usable, not stuck on paper somewhere in

you know what’s making money and what’s costing you

a drawer full of files. Software works in ways you only wish

money if you’re not tracking it?”

spreadsheets could.

He adds: “If you're on the fence about software, let me

“You probably got in business to make great beer and

ask you something. If you really think about it, how much

to make good money in the process. How do you know

sTAY FLEXIBLE AND EFFICIENT

Complicated transport planning

Routing and scheduling software offers the key to efficient, accurate and flexible solution, explains William Salter, managing director, Paragon Software Systems The brewing industry has changed beyond recognition in the last decade, with falling consumption levels, consumer demand for product innovation and fierce competition from niche providers reshaping the marketplace and the distribution channels that serve it. The need for flexible and accurate delivery services that keep costs under control is therefore more essential than ever.

Outsourcing distribution can allow brewers to meet this need for flexibility without the fixed cost of drivers and vehicles in periods of lower demand, but brewers must decide if they can achieve greater efficiencies inhouse and whether they wish to lose control of this important customer touch point. For those managing directly, technology such as routing and scheduling software is playing an important role in meeting the demands of customers in the retail and hospitality sector keen to avoid inventory gaps, meet seasonal demand and give consumers the variety they demand.

Whether you are a local craft beer producer or an established nationwide brewer, there are a huge number of variables to think about. Seasonal peaks, packaging variations, frequency and access restrictions all impact on the effectiveness of the delivery operation.

Manual planning is no longer an option for most brewers, especially when you factor in transport challenges faced by the brewing sector such as rising fuel costs, driver shortage and demands from the customer.

Salter says: “Our annual customer survey, including feedback from some of the UK’s leading breweries and drinks distribution businesses, found that the most significant issues for this year were the ongoing driver shortage and rising operational costs. These findings highlight the growing importance of maximising the use of vehicles and drivers to ensure cost efficient service delivery.”

The research also suggested a clear shift in what customers are looking for from delivery services, with a staggering 85.6 percent saying that expectations had increased in the past 12 months. It seems many customers are now wanting greater levels of visibility and accuracy, which includes the provision of faster and

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what’s making money and what’s costing you money if

“Our system already forces accuracy in shipping

you’re not tracking it? Software will allow you to focus

and delivery, moving stock allocation one step earlier

on making good beer and to expend less effort on the

assists with stock management for larger customers and

business of making it.”

ensures customers get what they need and makes the stock allocation faster. Planning production and stock

Small Pack Focus

gets easier with the new Production Schedule module.

A graphical interface shows tank utilisation, beer stock

F

availability and highlights potential raw stock shortages.

or Nigel Hoppitt, director at brewery management

This module will also lead into our new GUI format for

systems firm Spasoft, he’s observed a particular

rollout throughout 2018.”

shift in the arena of beer packaging.

“Beer packaging is changing especially in small-pack

products, the range in supermarkets has increased giving more breweries access to new outlets. Breweries are

For Hoppitt, it’s not surprising to see an increasing number of breweries place a stronger emphasis on the online side of their business.

As breweries grow and their market changes, they

looking for more automation and improved data recording

need more time for their customers and brewing their

and retention, which we have always excelled at and

beers. Adding a system to their business is more efficient,

offered solutions focussed on accuracy,” he explains.

tracking contact with the customers, having their

“Currently we are preparing a release that will improve

contact and order history to hand, accurately entering

the management of the wide range of small-pack

orders, knowing what has gone where, and preventing

containers and pack sizes into account, speeding up

production issues by having the right amount of stock in

order entry and offering pre-allocation of stock by batch/

place. Producing a monthly duty report at the click of a

datecode,” sats Hoppitt.

button saves hours compared to an accounts package or

more regular deliveries – possibly fuelled by the proliferation of choice and desire to hold less inventory – along with increased reporting and real-time communications. These added demands are piling pressure on operating margins and the overall profitability of brewing businesses.

In addition, the advanced functionality of a routing and scheduling system allows information to be collected and fed back into the planning process. This provides the ability to identify areas of improvement, such as delays at specific customer sites or drivers that use more fuel than expected, as well as gain immediate visibility of any unforeseen issues, so customers can be proactively alerted to potential delays.

Routing and scheduling software can also be used to future proof a brewer’s distribution operation, supporting their ongoing success by enabling them to better understand the impact and opportunities of potential business or operational changes. For example, it is possible to create what-if scenarios to assess the transport-related cost and service implications of strategic decisions such as different packaging sizes or delivery volumes, moving a site, offering different delivery windows, or investing in new types of vehicles.

Taking advantage of the functionality of the latest routing and scheduling software means brewers can benefit from the ability to manage daily planning operations, while having a strategic planning tool that allows them to respond to the continued pressures of this evolving sector.

Advanced routing and scheduling Routing and scheduling software is enabling brewers of all sizes to reduce planning time and transport costs, by optimising the delivery planning process. By creating accurate and efficient routes, it ensures that orders arrive on time in the most efficient manner, enhancing customer service while fully utilising available drivers and vehicles.

Complementary modules, working alongside the route planning software, further optimise deliveries and improve the accuracy of the transport plan. Smarter mapping tools – including street level mapping, average road speed data and truck attribute data – allow brewers to calculate more accurate arrival times, and build plans that are achievable for all their fleet vehicles. This is especially useful when tackling the challenge of making frequent deliveries in dense urban areas.

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interlinked excel spreadsheets, he says.

“Reliable cloud-based solutions are the answer. They

and that’s a trend we’re increasing seeing in the UK and Ireland. Barrel-ageing programmes enable brewers to

remove the data integrity issue from the brewery, offer

diversify their product offering, and many are seeing this

secure access from any location and give flexibility to

side of their business grow at a rapid pace, according to

support the many ways in which breweries work. It is cost

Sam Babikian, co-owner of Barrel-IT from ZymurTech.

effective and painless to migrate from spreadsheets and

Barrel-IT is a web-based software used as a Service

paper to a complete cloud-based solution that gives a

(SaaS) application. It was built from the ground up to

seamless and economic solution end to end.

increase visibility of what is happening in your oak cellar.

“Our solution is available for less than the cost of

This ranges from the logistical aspects of receiving

a High Street coffee a day. Your data integrity is our

barrels, filling them and blending them to locating them,

responsibility. We ensure the security of your data

emptying them, and reusing or selling them off, which

including backups and disaster recovery, plus the uptime

can all be done with a few clicks.

of our servers, maintaining your access to your data.”

He explains: “Our Quality Control module can be used to track different post fermentation/distillation

Barrel Management

data attributes and assures that only barrels of a certain quality go into the final product. The Scoring module can be used for group sensory analysis to help determine

A

US brewer recently commented that if you’re a

specific attributes or characteristic of each barrel, with

brewery in 2018 and you don’t have a selection of

the data from these modules then being used to help

barrels out the back “people look at you funny”,

create a blend plan or a product release. This system not

The Pain Points of Brewing

Craft market behaviour

by Ben Morgan-Smith, co-founder of BrewBroker There are a number of pain-points that exist in the brewing industry. Ben Morgan-Smith, co-founder of BrewBroker addresses some of them.

Setting up a brewery is extremely expensive and without a solid pipeline of orders carries a significant amount of risk for brewers at the start of their journey.

The risk and cost of growing into a facility: One way to balance the investment is to embark on building a facility a business can grow in to. It still carries risk (more risk in fact) but allows that initial investment to be spread over a longer period higher volume of orders/ more revenue.

Container conundrums: 330ml cans have been the vogue container for certainly the craft beer sector of the market. However, only certain producers have had access to canning facilities.

Quick thinkers have set up business to try and deal with the shortfall have moved the industry on (We Can/Them That Can for example).

However, it took time for the UK market to catch up with demand. Buying kegs is also a large expense. One-way kegs have offered an alternative solution through suppliers such as Kegstar.

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Particularly in the on trade, the dynamic of ‘listings’ has changed. The Craft Beer movement by its nature encourages the end user to have a promiscuous purchasing habit.

This means a single ‘listing’ in an outlet is unlikely to deliver the volume it once would have, as consumer demand is meaning outlets rotate their stock and range extremely regularly. An approach of brewers to defend against this is to have a strategy that creates a larger footprint, either by an increased range of products, or geographical reach, including international trade.

However, distribution at scale can be challenging for a new, rapidly growing brand, especially in the very fragmented UK market place. Concepts like Eebria Trade and Sparetap is a huge step towards a world where it will be easier for pubs and retailers to order products directly, so the landscape is likely to continue to evolve.

Breaking into new markets: Getting beer onto the Continent or over to the States, New Zealand and Australia carries many challenges.

The cost of shipping – most commonly on a container ship – is costly and adds to the challenge of keeping the beer fresh. It can take weeks to move product from one market to another, reducing the shelf life but also risking

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only tells you where your barrels are physically located

smaller barrel programs our price point is such that even

but what’s been in them and what additions, if any, where

they get good value using our software,” he says. “When

added.

you think about it, the retail cost potential of even one

“It tracks the complete history of each barrel or as we

barrel of product is at least $5,000 or more. We have had

say “who did what to it when and where”. Lastly, Barrel-It

clients say that if the software prevents the loss of one

is a decentralized system, meaning that permission or

barrel or better yet helps prevent one bad barrel from

access can be granted to each user at a module level.

ruining an entire blend, it’s already paid for itself for many

For example, you can provide access to your cellar man,

years.”

QA/QC lab, or your sensory testers just to the modules they need.”

According to Sam Babikian, US-based Barrel-IT’s

Babikian echoes what we’ve already heard, and goes on to add: “The bottom line is investing in the right software will save you money. The things to remember

clients range in size, with some having as few as 60

are that when implementing software is there will always

barrels to some that have over 10,000. The general

be a bit of culture shock and of course a learning curve.

feedback Babikian and his team receive is that when oak

However, these issues can be minimized by being

cellars get close to around 60 or 70 barrels, things get

selective of the software you choose.

very difficult to manage using spreadsheets.

"Some of our clients with smaller programs jumped

“Put together a list of features that is important to you and try to find one the hits most of what is on that list.

on board early knowing they are going to expand and

For the ones that are not on the list think about how you

they wanted to have the complete history of their entire

might be able to change or adapt your process to make

program in Barrel-IT. So, even for breweries that have

it work.

a reduction in quality due to the rigours of long haul transit.

The food miles: The environmental cost of moving beer long distances, no matter what the container/method of transport is significant and could be lessened if the product could be produced closer to, or in market of end use.

This is especially relevant with the product that would ideally be refrigerated throughout the entire process.

out process that is creating waste in itself.

As a buyer, the online marketplace can instantly match you with an initial list of supplier who are able to fulfil your order (as oppose to manually ringing countless options), and then progress on to creating a tender, receive and compare a number of quotes from a shortlist of suitors, before going onto managing the transaction through a sophisticated payment system.

As a supplier of brewing and packaging services, the system means you are only presented with tenders that suit your capacity/ capabilities, so no time is wasted progressing conversations with buyers that won’t progress in a deal.

Potential solution Working with partners to reduce the risk could offer a solution, via an asset sharing economy. In short using the capacity already in the marketplace rather than building a new facility. With brewing, this would lessen the strain on those with spare capacity in their brewery (through either having room to grow or a downturn in demand), as well as new entrants into the market or those experiencing rapid growth that do not have facilities available.

For packaging, it would allow for the same progress, existing plants/facilities being fully utilised for the benefit of both the buying and selling party.This happens to an extent already, and some brewers build it into their story as an added reason to believe. However, the process of finding partners, developing trust and progressing to a transaction is a long and drawn

brewersjournal.info

The opportunity This digital evolution in the brewing industry can mean new entrants, or those experiencing rapid growth, can produce a product easily without huge investment in new facilities, and those with spare capacity can maximise the income possible from their assets. It can open up producers to a larger range of options of containers and packaging.

This means that producers can lower their environmental footprint, cost-effectively and with the best possible version of their product in market.

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“When you talk to software companies find out their

purchasing raw materials, receiving them, managing

response times for how quickly they can patch or update

them in inventory (lot/serial control, expiration dates),

problems. No software is perfect, they all have bugs in

using them in production to produce beer which is then

there somewhere. Lastly, see how perceptive they are

sold using the POS or B2B sales process and then ship

to adding functionality and future changes or new ideas.

the product.

If your idea is one that would help other clients as well

“All of those activities are the natural activities of the

and make the overall application better that should be

brewery – so nothing unusual there. At the end of the

enough incentive for them to add it to their roadmap for a

month, if the processes have been followed reliably, then

future release,” says Babikian.

the click of a button produces the necessary reports.

When I described how our system operates along these

Brewery management

lines he sounded like he had found nirvana.

“One significant advantage of a system like this is that it creates an opportunity for the business of the brewery

I

spoke with a brewer yesterday who is typical. They

to be continually refined and improved upon. Improving

have 35 spreadsheets that all need to be kept up to

efficiency across the organization is achieved by

date and, once each month, he needs to generate

improving the efficiency of the system. Before a process

reports for government tax authorities – who take a dim

can be improved it must be consistent. An automated

view of inaccurate information. He said it used to take

system imposes this necessary consistency on the users.

him a half day to do it, but as he has grown, it now takes

“Often the impact of a system like this is immeasurable.

him three days to do these mandatory reports. He said

Impact is change. Although the users can experience

he wanted to buy some of his time back,” explains Dr Will

the change, they cannot say how much (or whether)

Bralick, founder of Iconic BMS

it has improved things because before the system is

Bralick says: “I described to him how our system

implemented, most of the business operations are

operates: you follow standard operating procedures

not measured. Once the system is in place, those

– those defined by how the system works – to handle

measurements can be taken."

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W h i te

R ock

On a Mission When Ross Gledhill moved to Guernsey, he was dismayed with the beer options available to him. The avid homebrewer decided that the best way to affect a change was to make his own beer, convert the island’s drinkers and hope the rest follow. And with that, White Rock Brewery Co was born 42

June 2018

by TIM SHEAHAN

T

he actor Oliver Reed was known as much

for his star turns in films such as Women in Love, The Devils, and Oliver! as he was for his hell-raising life away from the silver screen. The Wimbledon-born performer moved to Guernsey in the late seventies and it would

Brewers Journal

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rock

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come as no surprise that he soon made his presence felt

to the grandroom that overlooks the hotel’s courtyard. He

in the English Channel.

proceeded to take a running jump, right from the window

The Old Government House Hotel is located in the picturesque St Peter Port. Formerly the General Staff

and crash right into the swimming pool a whole three floors beneath.

headquarters for German officers during the island’s

Emerging from the incident unscathed, it’s unlikely

occupation era, it’s now known as a lavish retreat for

Reed would have recalled much the following day, let

those partial to afternoon tea. Not for Reed, though. In the

alone the chaotic combination of alcohol that led to

early eighties, the fun-loving thespian, fuelled on beer,

throwing one’s self out a top floor window. And when

gin, scotch and wine took the decision to head upstairs

Ross Gledhill moved to the same island back in 2012 for

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a new career, he found the selection of beer on offer just as forgettable. Just like Reed – who did as he pleased – Gledhill did the very same to affect a change and founded his own brewery. If he and this island were going to get along, Ross Gledhill (pictured on far left) was going to need some good beer to drink while living there.

And more than four years on after he founded White Rock Brewery Co, local drinkers and increasingly those further afield, are glad he did.

“The beer situation, in my eyes, was appalling when I moved here. It was all imported and the island was ruled

by London Pride and Doom Bar. Nothing else!” recalls Gledhill. “Not only that, you’d frequently find that pubs weren’t looking after it, either. It was all very dispiriting.”

Gledhill would be greeted with pub after that pub offering one or two cask lines – if he was lucky.

Something had to change

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rior to his move, Gledhill spent four years studying Biomedical Science at the University of Norwich.

Being strapped for cash, which is often par for the

course during such years, he and a housemate took to homebrewing to make their own beer.

“We lived in a house of eight. It was a real party house.

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I already had itchy feet and was researching the brewery situation…I knew I could do better when it came to making and selling beer Ross Gledhill, White Rock Brewery Co

of richly-flavoured malted barleys,” he explains. “A further level of complexity comes from our abundant additions of dedicated aroma hops. Selected for their assertive contribution of spice and citrus notes, the American Cascade hop combines well with traditional varieties to create ale with a remarkable breadth of taste and

We’d start with those brewery-specific syrups before

aroma. Brewed at warm temperatures to allow the fullest

moving on to full grain kits. Either way, those beers got a

expression of our yeast’s fruity character, this bold and

reputation and so did our house!” he laughs. “We wouldn’t

distinctive beer is one to be savoured.”

necessarily know the ABV but people didn’t particularly care either. It was part of the fun.”

Gledhill is, of course, at pains to stress that such a fast and loose approach to brewing lived and died during those formative years.

The doors of White Rock Brewery Co officially

As he expected, it took time for Gledhill and the team to convert drinkers to beers that place hops at the forefront of their offering.

“It was slow to start. If you look at Guernsey historically, it’s all Mary Ann Best and Banks’s Mild. Malt-driven beers have long been popular here but we came along

opened in late 2013. As mentioned, Gledhill was fed up

and started pushing hops. It’s realistically taken two to

of the beers available to him in Guernsey. But he was

three years to get people broaden their horizons and try

also apoplectic upon seeing an episode of BBC’s The Apprentice where the team of Alan Sugar hopefuls were peddling a beer they “brewed” to potential clients across the UK. Except they were only letting would-be customers smell, but not taste, their lavish creations.

“I already had itchy feet and was researching the brewery situation but after seeing that episode I knew enough was enough. I knew I could do better when it came to making and selling beer.” he says.

Gledhill enlisted PBC Brewery Installations to commission a 6bbl brewhouse and the brewery officially launched that December with its 4.7% best bitter, Wonkey Donkey. A beer that has gone on to become a mainstay for the brewery.

“Our best bitter adds a new depth of character to the traditional style. We use English bittering hops which provide the perfect balance to our unique combination

something new,” he says.

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Improving scene

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ut how times change. It’s now not uncommon to see pubs and bars on the island with anything up to 10 taps pumps different beers and in Gledhill’s

words, “people bucking their ideas up”.

“The scene on a whole has definitely improved,” he says. “Of course, there is still much to be done in educating people on the variety of beers available to them, as well as the people serving and selling it, too. But it’s going in the right direction.”

Gledhill acknowledges that the brewery’s range of beers could be considered somewhat conservative in comparison to the output that some its peers in the UK

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and beyond currently produce. But he believes that such an approach is a sound one considering the brewery’s location.

“We’re certainly traditional in that sense. But it doesn’t mean we won’t be progressing with plans for new IPAs and sour beers later this year,” he explains. “Sure, we have a Ruby, a Stout, Best Bitter and a Pale Ale. We knew that such styles would resonate with drinkers here more than a Double IPA in those early days.”

Gledhill adds: “We want to sell further afield but we need local support first. The biggest issue is that The English Channel is so costly to cross. You’re looking at £200 on top of a pallet of 18 casks. It’s a lot and has an impact on the bottom line.”

But placing such a strong emphasis on the local has paid off, and White Rock Brewery Co is starting to gain steady recognition elsewhere, too, with a major export drive into the UK, Europe and the Middle East.

It recently finalised a deal with Waitrose to stock its beer, as well as its Unit Six Gin range in a number of UK stores. It’s a move that the brewery expects to provide a massive opportunity to drive national recognition of the brand and comes on the back of deals already secured locally with Waitrose, CI Co-operative and Sandpiper CI’s Food Halls and Iceland stores.

Beer in these stores comes in bottle form. One hundred percent of its dispensed beer goes into cask while the packaging split, Gledhill explains, has recently shifted from 70/30 in favour of cask to 50/50. Bottling is expertly handled by the team at South East Bottling with the brewery shipping 3000 litres of beer, which returns in bottled form.

In addition to its strong bottled presence, the brewery side of its operation is expanding, too. Double sizes fermenters currently offer around 6000l of capacity but this will at least double to complement the arrival of a new brewhouse later this year. That system will be housed in a new facility that will also enable the brewery to offer a taproom for drinkers.

And it’s this, alongside its respected Unit Six Gin range, which is made using vacuum distillation – alongside the company’s fractionation process – is how Gledhill hopes to grow the increasing number of fans White Rock Brewery Co have created since its iteration more than four-years ago.

“I just want to continue to open people’s eyes to a better world of beer. To see people enjoy what we do, come to the brewery for tours and drink our beer is simply a fantastic feeling,” he says. “We’re doing as much as we can to grow this brewery. Sure, there will also be competition and you could be flavour of the month then out of favour the next. But you need to have faith in what you’re doing, stay passionate and know you’re going to get there.” u

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C ENTR I FU G E

F OCUS

Clear as Day A centrifuge can put a significant dent in your pocket, granted, but the benefits are certainly unquestionable: time saving, cost saving, and maintenance of beer quality and integrity, explains Neva Parker, vice president of operations at White Labs.

Beer centrifuges are typically quite expensive, mainly due to engineering needed in ordered to design these instruments properly and maintain beer quality and integrity through the centrifugation. The other challenge if you are a smaller craft brewery is, because of the design and engineering costs associated, most manufacturers are concentrating on centrifuges that will process 4050hL an hour or more.

If you are a brewery within this scale, using a centrifuge can be a huge advantage in processing beer. For one

by NEVA PARKER

thing, it’s a significant improvement over standard filtration methods, which typically use diatomaceous earth (a

A

known respiratory hazard) or paper filters (expensive).

clarity a major priority. In the “old days” brewers relied on

allowing yeast to flocculate and then transferring to brite

cooling and a natural settling of yeast and other solids to

tanks, using a beer centrifuge can save both time and

drop out of the beer.

money. When beer has finished the fermentation process,

challenge that every brewery faces at one

Regardless of which filter aid is used, filtration has been

time or another is producing a beer that is

reported to strip beer of essential flavor complexities as

free from hazy solids and is crystal clear.

well as hop aromas. Additionally, the process of filtration

Since part of the draw of any consumer-

itself can lead to more frequent exposure to oxygen,

driven beer is the look and appeal of that

which is a very big no-no for finished beer.

beer, brewers have, since the dawn of time, made beer

Some brewers still hold steadfast that this is the best

For breweries that rely on the natural method of

rather than waiting for all of the yeast to drop to the

and only way to do this. Today, most brewers are using

bottom, beer can be processed through the centrifuge

filtration for clarification and predominantly plate-and-

to quickly remove these solids and get beer to a finished

frame filters. In recent years, large-scale centrifugation

state much quicker.

has an achievable notion and made popular by early

This can typically save two to three days of tank time

users such as Russian River Brewing. If you are relatively

and turnover production schedules much quicker. In

new to this concept, or have no idea what I’m even talking

addition, because solids are being physically separated

about, read on.

from the liquid, more actual beer can be yielded since less of it is having to be dumped down the drain or into

The lowdown on cetrifugation

C

yeast collection tanks.

More beer in less time drive profit

entrifugation is the process of using centrifugal force in order to promote sedimentation of solids within a liquid medium. This works on

both a small (lab) and large (production) scale by using an instrument to spin the medium around very quickly and driving the solids to the outer edges of the spinning instrument – think amusement park Gravitron.

In the brewery setting, beer goes in, gets spun around

I

f you are in the market for a centrifuge, there are a few key elements to look for in a separator – minimal oxygen exposure, effective separation but low

shear (to protect the yeast from damage), and as much automation as you can afford (this will make your life easier). Although these devices can put a significant dent

very quickly via a pump that creates the force. Yeast and

in your pocket, the benefits are certainly unquestionable:

other solids are separated from the beer through this

time saving, cost saving, and maintenance of beer quality

motion, and in most commercial brewery centrifuges,

and integrity.

there is also a collection point so yeast can be harvested and reused.

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C ENTR I FU G E

KNOW THE SCORE on CENTRIFUGES Centrifuge technology can be a boon to any brewery business but it’s important to look for a centrifuge which is multipurpose and one that is equipped with feed and discharge valves required for beer. It’s also key to note that the size of the brewery is not the driving factor, explains Rßdiger Flocke, product manager Beer & Beverages at GEA.

control the brewing process, which means better beer quality. Additionally, lengthy sedimentation times can be avoided and nor does the yeast autolyze as in the standard brewing process.

Centrifuges increase the efficiency of breweries. When the beer is fermented, there is still settling time required for the yeast. Because the centrifuge facilitates a quick sedimentation period, the fermentation time can be shortened. And as mentioned, the anaerobic stress on the yeast cells is reduced which benefits the yeast and the beer.

The same applies to maturation: you can shorten

When it comes to centrifuge technology, beer is exposed

the timeframe, because part of the maturation is the

to high sedimentation force in the centrifuge bowl, which

natural sedimentation of proteins and remaining yeast

leads to a mechanical separation of the liquid/beer

cells. The filter captures beer with a standardized low

from the solids yeast/proteins. This high gravity force

level of solid load. This leads to extended filtration times

is realized by high speed rotation of the bowl. We have

and also reduces the consumption of filter aids. Further

developed a centrifuge which delivers efficient separation

applications for centrifuges in breweries include beer

of yeast and proteins from beer.

recovery from surplus yeast; typically 50% of the surplus

And during the process, the centrifuge very gently handles the product, to the extent that even the yeast

yeast is beer.

It has become more and more popular in brewhouses

cells are leaving the centrifuge in good condition and can

to utilize a centrifuge for wort recovery from the hot trub.

even be re-used in the brewing process for re-pitching.

In the past the hot trub was returned to the following

The efficient separation process allows brewers to better

brew at the lautering phase. Today this is more difficult

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because batch consistency is required and different types

coffee and their extracts are just two trends that affect

of beers are not allowed to introduce trub from one brew

beer separation and must be taken into consider when

to another. Malfunctions in a whirlpool might be another

planning such an investment. We can offer equipment

reason for choosing to use centrifuge. For example, the

which helps standardize the beer haziness; there are

dosage of higher hop loads in specialty beers can cause

varying methods for maintaining the stable cloudiness

performance issues in the whirlpool. The feedback that

formulated by yeast cells or proteins, which can be

we have received is that breweries have been able to

tailored to customer’s needs. At the end of 2016, we

save up to 10% of their ingredients by reducing losses

began offering skid-mounted centrifuges for very small

while at the same time shortening the brewing process.

breweries.

This, in effect equals a significant increase in capacity. In

We would absolutely recommend investing in a

general, the centrifuge helps to monitor and control the

centrifuge, particularly when you compare it with the

brewing process and reacts to market demands in peak

benefits you get in return. It’s important to look for a

season.

centrifuge which is multipurpose and which is equipped

Large breweries all around the world are benefitting

with feed and discharge valves required for beer. There

from the use of our centrifuges. And, we’re also seeing

are lots secondhand and new skid-mounted centrifuges

that craft beer is a real trend and that these brewers

on the market, but quite often they are built for use in

have very specific needs. At first, their needs look similar

other applications. A wine centrifuge, for example, may

to other brewers. But as soon as you talk in detail, you

not deliver the expected result in a brewery.

see that their requirements are as tailored as their beers.

The components in the centrifuge must simply be

Having delivered more than 600 centrifuges of all sizes to

selected for the appropriate usage. The size of the

this market, we know about the challenges and needs of

brewery is not the driving factor when it comes to

our brewing friends.

choosing or not choosing to buy a centrifuge. Batch size

The increasing range of beer varieties and unusual ingredients such as herbs and fruit, or chocolate and

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is really the determining factor and should be at least 10 to 20 hl to facilitate the use of a centrifuge.

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network and knowledge Starting out in brewing is tough and takes hard work and sacrifice, plus competition for custom and acclaim is fierce, but the brewing industry enjoys a matchless camaraderie. Here, Iain Kenny, technical sales representative from Murphy & Son share their advice on how to get the best possible start in the industry.

Networking and knowledge sharing at the Brewers Congress 2017. To get your tickets to the 2018 Congress visit our website

passionately protect the quality of their beer, even when pressures on time and resources can make it feel shrewd to cut corners, are those that that endure, thrive and prosper. You need to be the leading expert on your product and process and totally dedicated to your market and industry.

by Iain Kenny

Achieving success starts at the very beginning, with your ingredients. It’s totally invaluable that you get to

W

know what your raw materials look like, smell like and e pride ourselves on the technical

taste like. Yes, we mean your hops, malt and yeast, but

support we provide our customers.

don’t overlook your brewing liquor – it’s the bedrock of

These relationships give us a

your brew and you should know it, test it and treat it! We

unique insight into the challenges

recommend testing your water a minimum of once to

and opportunities facing the

twice a year to fully understand you alkalinity, calcium,

brewing business. There is no guaranteed recipe for

sulphate and chloride levels and that you adjust your

success but it is also no coincidence that the highest

ions with treatments to suit the beer style you’re about to

achieving breweries and brewers have the following in

brew.

common.

They have a passion for quality, they have a complete

Learn what is typical and optimum throughout your entire process, so you never miss a trick. Was the run

knowledge of their materials, process and product. In

off from the mash tun normal? Are your finings working

addition, they are active networkers, hardworking and

correctly at the usual rate? Did your fermentation carry

love beer and brewing.

the typical pattern? Is your cleaning process working

The brewers that continuously advance and

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consistently? (We recommend a chlorinated and caustic

Brewers Journal

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wash like Antiformin S after every brew and a weekly hot caustic wash. Rinse off detergents with water and then sterilise all vessels with peracetic acid.)

There are hundreds of questions like these to answer and keeping a written record of everything is vital, including product specifications and legal requirements.

A simple system for keeping check needn’t cost the earth and many of your regular checks can be done in house.

When we say know your entire process, we mean it.

Every brewer tastes the beer before it leaves the brewery but what does it taste like on the last day of its shelf life? It only takes one bad can or bottle, one poor review or damning tweet, to harm your reputation! Hence, it’s crucial that you understand how to make a consistent and stable recipe, so your beer tastes as you intended for the duration of its shelf life. A skill which can extend your beer’s shelf life too! Oh, on another note, being able to blind test your beer in a line up is a great way to study its complete flavour profile.

Hit a snag, have a question? The good news is that it’s unlikely your problem’s unique, so reach out and our friendly industry will happily advise. Many suppliers (including us) employ qualified and experienced brewers to offer support for any and every query.

Organisations such as the BFBi, IBD, Brewers Journal, and London Brewers Alliance, all offer fantastic and

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Every brewer tastes the beer before it leaves the brewery but what does it taste like on the last day of its shelf life?

Iain Kenny, Murphy & Son

affordable chances to meet others and form networks for help and education. Plus, there are few brewers that will turn down the offer of a free and willing extra hand in return for the opportunity to learn.

Starting out in brewing is tough and takes hard work

and sacrifice, plus competition for custom and acclaim is fierce, but the brewing industry enjoys a matchless camaraderie. Alongside which, there’s little more satisfying than watching someone enjoy a beer you’ve crafted, from idea to glass! u

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Bleed Passion and Ingenuity Knowing what you’ll need; what it will produce; what it will cost and when it’ll be ready are all questions that can be answered once a project plan is formulated. And it’s something you should do early on, explains Paul Osborn, joint director at Optimise Brewery Services

‘critical mass’ that to turns to critical mess, as materials, equipment and process aids are shoehorned in as an afterthought. Storage of raw materials, chemicals and final product needs to be carefully planned, think ‘’grain to glass’’ What questions you’ve been asked time and time again Some of the most frequent questions we are asked include are; What do I need?; How big will it be?; How much will it make?; What will it cost?; When will it ready?

by Paul Osborn

What is my USP? All of these are easily answered once a project plan is formulated. Getting professional help from the start and allocating part of the budget (5%-10%)

H

to feasibility and pre-design will pay dividends going

aving a business plan that demonstrates

forward. By way of example designing the brewery with

you have thought through all the

quality in mind ensures the SIBA quality standard is a

components required to construct and

formality. Aspiring to dairy hygiene standards should be

run a brewery is fundamentally key

wired into the plan.

Getting the sizing right is paramount,

as once built you are stuck with it. To get to this it is

The potential pitfalls and of course, the positives, too!

The classic pitfall is the ‘build to budget vs. budget

essential to know the market and especially your route

to build’. Often the client has a finite budget that will not

to market. Do you have a feel for the peaks and troughs,

deliver their aspirations/requirement. Conversely those

so the turn down or turn up volumes can be estimated?

who clearly identify all aspects of what is required can

Knowing what products you want to produce is important,

cost with some accuracy make informed decisions on the

not just in volume, but also in strength, as bed depths

way forward.

in mash tun or lauter will have finite tolerances and will

In any brewery getting the optimum grain hydration,

govern output. Get it wrong and effects on hydration, run

efficient wort boiling and accurate fermentation

off and losses will be affected. A crystal ball is also handy

temperature control makes for a consistent high quality

to know what you will be producing in the future !!

beer. Skimping on these areas presents risk with output

Many enquires centre on the brewhouse without

quality. Considering how many brews per day, who will

thinking about the formats the beers will be packaged.

run the brewery, when to package, when to clean, when

Casks can take up a fair amount of room and have to be

to deliver, all needs careful consideration. Using second

stored both empty and full. Considering how they are

hand equipment is often a low cost option, but always

cleaned absorbs additional foot print. Those who aspire to

ensure the sizing is consistent through the process, so

keg, bottle or can add further complexities that add cost

vessel utilisation and efficiency is optimised.

and operational challenges. Having a clear idea of what

Without exception the most common attribute

you want to achieve before putting pen to paper makes

with all aspiring brewers we have met, is their ability to

for developing a workable plan.

bleed passion and ingenuity. We always take a forensic

In many cases space is always a premium. So often we see the brewery outgrow its limitations and reach a

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approach with them and have been proud to guide them to success. u

Brewers Journal

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Know where you stand There’s a lot to consider when starting out in the world of brewing, and nothing is 100% guaranteed. But if you brew great beer, and after a lot of hard work, you will be successful, says George Thompson, who’s been working in the brewing industry for nearly 40 years and works as a consultant to Scotia Welding & Fabrication.

A well-designed brewhouse will be much less tiring and confusing to work on every day than one built by someone who has never operated a brewery.

Even if you are in love with the idea of whole hops, allow for the alternative use of pelletised hops, digging out whole hops is not everyone’s idea of fun at the end of a long working day and you may start to see the practical benefits of pelletised hops.

With the increased interest in late hop character, consider using of a hop rocket, which can be used both in the brewhouse, between the whirlpool and the heat exchanger and circulating around FVs.

by George Thompson

Think about stabilisation, clarification, filtration and carbonation – not everyone wants cask beer or bottle

N

conditioned beer.

o one gets rich quickly or easily in craft beer,” C Papazian.

Find out about your market – who

There is a growth in keg beer and a renewed interest in clear bottled beer.

How are you going to package your beer? Casks or

might buy your beer? How much beer

kegs, bottles or cans? Think about the cost of buying or

could you sell in a week?

leasing casks or kegs, how many you will need? At the

You probably don’t want to be brewing more than

three days per week to allow you to do all the other jobs in the brewery.

Deciding on the right size and capacity of your brewery is very important, you have to plan for growth but if you

very minimum three for every sale.

You are going to need at least three recipes, these days that has to start with an IPA but you should be looking at as wide a range of styles as possible including lagers reds and stouts.

oversize you could have a year or two of debt payments

Try to be innovative by at the very least introducing

that your sales will not cover. Brewing is capital-intensive

your own twist on these beer styles by using different

and you could be reinvesting in the business for years, not

hops or yeast also look at the lists of malts available for

because you are not making a profit but because as your

inspiration.

sales increase you have to buy more equipment.

Consider buying second-hand initially. This is

Do not be afraid to get help from a knowledgeable source; do not rely on the internet. There are experienced

dependent on being able to source good second-hand

brewers about who have a passion for brewing good

equipment and not like that depicted by Mr W Heath

beers and will be able to help the novice to achieve a

Robinson. Buy the biggest brewhouse, you can justify and

high standard of product from the start.

the minimum number of FVs and CTs. As the business expands, you can buy more FVs and CTs.

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Nothing is 100% guaranteed but if you brew great beer and after a lot of hard work you will be successful. u

Brewers Journal

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The Importance of Brand Identity

Your beer label design is not just any other visual. It stands for your brand values, message, and taste of your craft beer whenever people see your label design in the market. So the design and printing of your label requires careful planning, says Susan Ellison, commercial director of OPM (Labels & Packaging) Group.

customer choosing your brand because of what they see and we like to say, "The label may sell the customer on your product the first time, the taste is what will have them coming back for more!"

There are hundreds of bottles and cans on the shelf.

People will choose your bottle if they are drawn to the printed label because it is unique and memorable.

Your customers will talk about the experience, flavour, and texture of your beer. They will also talk about the impression they get from the label design. Today many of the young customers are impressed by a great beer label and share it with their friends on social media platforms.

by Susan Ellison

This is a great sales opportunity for any brewer but also demonstrates a connection and pride in purchase choice

A

stimulating brand loyalty in others.

s a new brewer, your main focus on

It's only a pint, right?

entering the brewing industry is to work hard to develop unique products that taste and look great. The competition in craft brewery is increasing steadily as more small

and individual companies are entering the fray.

As a result, there is even greater need to have a unique

beer label design so as to draw the attention of the crowd

L

abel packaging seems deceptively simple when you think about the end goal, it’s just a printed label, right?

It is important to choose your printer with care,

instantly towards your brand. The next job at hand is for

ideally work with a label company with decades of

you and your team to build a brand identity around your

experience and accreditations (such as ISO 9001:2015,

beers and their taste.

BRC/IoP Global Standard Food Packaging standards) .A

Your beer label design is not just any other visual. It

considerate printer that truly wants to partner with you

stands for your brand values, message, and taste of your

in the success of your business should have a desire to

craft beer whenever they see your label design in the

share information, empowering you to make the best

market. So the design and printing of your label requires

purchasing decisions. An established printer with a

careful planning.

background in your market will be able to offer ideas and

We understand that it is the label that has the

58

June 2018

solutions that will help you avoid common pitfalls and

Brewers Journal

“

sta r ting

packaging problems.

You do not want to be limited to just few standard sizes on a limited selection of stocks, as this will limit your labels appeal and creativity. When choosing clothes would you prefer them tailored for your individual measurements or buy a generic one-size-fits-all? In the same way, when you order labels, Your brief and communication is key to helping you and your printer to select the proper label material, adhesive, and liner combinations to fit your bottle and cans. This is especially true when launching a new product, and of course when you are ordering labels for the very first time.

You will also need to consider all aspects of the label's form and function - Not only that it meets the legal obligation for government information, including alcohol warning and capacity.

Function of your label is a crucial question that must not be overlooked. What environments will your label face? There are a variety of adhesives, label materials and protection options designed specifically for hot or cold environments, and damp or humid environments.

(Freezers, the outdoors, refrigerators, ice buckets, beaches‌etc.) Be sure to consider the real world scenarios your labels need to perform in, including how they are stored and transported. These situations will help guide the selection of label material, adhesive, and protection choices such as varnish or lamination.

The printer will need to know your bottling specification too –Will you be machine applying or hand

a

b r e wery

i n s i g ht

You will need to consider all aspects of the label's form and function - Not only that it meets the legal obligation for government information, including alcohol warning and capacity Susan Ellison, OPM

your labels. It is wise begin the order process early, after agreeing all design and print specifications it is good practice to create a shared timeline based on the bottling date and approve proofs quickly to avoid delays.

Stand out shelf appeal

D

ecorative paper and Specialty printing techniques like foil stamping, sculpted embossing, screen, and die cutting can offer many creative and

applying your labels? Label application machines have

personal dimensions of touch to labels. Tactile effects that

varying requirements for roll size, core size, and rewind

help make the vital difference between products left on

direction. If you are hand applying your labels, rewind

the shelf and those that make it home with the customer.

direction will not matter, unless you have a preference based on your workflow.

With an amazing variety of choices, from colours,

Silver, gold, brushed metal and mirror-finish products express a high-value appearance or celebratory sparkle.

Iridescent, Holographic and tinted opalescent materials

to label materials, adhesives, protection options, and

can be subtle yet stunning, and add a touch of class that

embellishments, there are a lot of ways to build the

reflects a superior product with design intrigue. As a base

best label. Knowing what you want and what you have

material, the metallised film can create a unique look in

budgeted for will help your printer find creative solutions

combination with the ink printed over the bright metal.

that look great, work well, and stay with in budget.

Foils ,screen and multiple varnishes can be used where a

With label printing, like all forms of commercial printing, prices scale down as quantities increase. The

premium or top shelf look is desired.

Speciality, textured, and smooth label stocks appeal to

fewer labels you order, the higher the cost of each

the dual senses of sight and touch. Embossing produces

individual label. Quantity considerations that account for

a raised impression of the paper stock. Embossing on

future need can help you see savings on reorders.

your label adds a multi-dimensional look and feel to your

Label size and shape may also effect pricing,

label. Colours can be added on top of the embossed area

particularly if you require a custom shape that has to be

or leave it without colour for a more natural finish. Labels

produced with a custom die. Most printers hold common

can be embossed in small areas to add definition to your

bottle shape dies and you may be able to choose an

graphics or in large areas to add texture to your label.

existing size to avoid costs if budget is driving the shape

This texture draws people to touch the label and pick

of the label rather than design.

up the bottle from the shelf, research has demonstrated

Your deadline for delivery of labels is vitally important

that customers are more likely to buy a product they

to planning the printing process, since there are several

have held, so the tactile nature of a label is extremely

stages to ordering, proofs and approvals, and printing

important. u

brewersjournal.info

June 2018

59

HOP TORPEDO

Johnson Brewing Design has over 20 yrs experience designing, manufacturing, installing and commissioning brewing and beverage systems throughout Europe and the UK • • • •

•

Industry Experts Over 20 years experience Over 100 craft breweries installed Quality equipment designed and manufactured in the UK Member of the Institute of Brewing & Distilling 07739 456 655 | 01204 887754 vincent@johnsonbrewing.co.uk

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The Hop Torpedo is an innovated dry hopping solution, made by Hoplex in the UK. Designed for use with both T90 and whole leaf hops, the Torpedo operates using a double or triple helix flow, creating turbulence to extract hop oils more efficiently than traditional methods. n Powerful hop oil extraction n Up to 50% reduction in hops used n Reduced dry hop period of only 3 hours

Hoplex Ltd www.hoplex.net +44 (0)1464 829310

hop

guns

fo cu s

hop guns for Bold Beers Ask any brewer and the addition of a hop gun, hop torpedo or hop cannon is always high on their shopping list. The ability to add increased hop aroma and flavour to your beer is a great asset to have and here are three options available to those looking to invest.

According to BrauKon’s Julia Wichtl, nearly 200 breweries have installed a HopGun, citing a small investment and fast amortisation for its popularity. The company have also observed that breweries investing in their technology are utilising it in a number of ways.

“Most beer types are of course Pale Ales in much different varieties of hop combinations. In addition there are also clients using it in a slight way for dry hopped Pilsner or Lager,” she says. “One of the latest trends are low alcohol beers that equipped with a smooth and

by Tim Sheahan

gentle hop flavour/aroma. Doing so gives such beers a better and fruity aroma.”

I

Hoplex is a UK manufacturer of brewing, distilling

ntense levels of hop flavour and aroma are no

and process equipment based in Aberdeenshire. The

longer solely the calling cards of US breweries.

offer bespoke design and manufacture solutions for full

Drinkers’ tastes continue to transform and evolve,

brewery builds, tanks, maintenance, repair, external hop

and increased levels of dry-hopping have become

systems and parts. They also manufacturer and supply a

commonplace. in 2018, beers sold as Double dry

Hop Torpedo (pictured above right).

hopped and even triple dry hopped are far from unusual

“In its simplest form, the Torpedo is an external hop

sights on bottle shop and bar shelves. But achieving

oil extractor which is used for dry hopping beer. It was

such desirable strong hop characteristics makes brewing

originally developed for breweries to effectively dry hop

these beers expensive business. But leveraging hop gun

with whole leaf hops, without the need for the craft pillow

technology can enable this, while also conserving pricey

cases! It has since evolved into a dry hopping mechanism

hop usage, so it's unsurpisingly an attractive proposition.

which is suitable with both leaf and T90, as well as fruits

“Dry hopping”, also referred to as “cold-hopping” in the

and spices,” explains Lewis Shand from Hopflex. “It is a

business, is a procedure with which precious essential

stainless pressurised cylinder, with triple helix inlets which

oils are released from the lupulin contained in the hops

create turbulence at high pressure. The beer is introduced

in beer,” explains manufacturer BrauKon. “Dry hopping is

to the hops inside the vessel before returning to the tank

performed after the brewing process in the cold area. At

along with the hop oils.”

this point in time, the beer is finished but has yet to fully mature.

BrauKon says its HopGun system (pictured below right)

As well as pellet and leaf hops, their Torpedo is suitable for other additions such as coffee beans, spices or fruit peel. The company offer the Torpedo in various

guarantees a consistent, efficient dissolving of the oils and

sizes, based on the weight of hop pellets which can be

aromas from hop pellets in the finished beer. The yield

added to each dosing.

and taste stability are increased – and this is precisely what creative brewers wish to gain.

“Due to the fact that the entire beer comes into contact

The machine operates by filling the Torpedo with hops, closing off the manhole and purging with CO2. You bring the pressure up to 3 bars by monitoring the pressure

with the hops, a more homogenous infusion of the

gauge, then open the bottom valve to release the

products with the hop constituents is achieved compared

pressure. This is repeated three times. You then fill with

to conventional methods . When doing so, any large

beer and activate the Torpedo, monitoring performance

particles are separated from the products by a special

through the sight glasses. Fully opened valves will

pre-filtration candle,” they add.

result in higher intensity turbulence and greater hop oil

brewersjournal.info

June 2018

61

Fo cu s

H op

guns

braukon HopGun benefits u Optimum infusion of essential hop oils

into the finished beer u Increase in yield and taste stability u Defined increase in the hop aromas in

the finished beer u Gentle dissolving of hop pellets in cold beer u Reduction in contact time u Freely selectable hop dosing time and duration u No CO₂ losses in green beer u No heat added through the omission of the mixer u Good removal of the extracted hop solids – no filtration problems u Cleaning possible with external CIP system u Can be retrofitted at any time Reliable application

extraction.

Shand cites the technology’s success as twofold.

"Firstly, the cost of hops continue to rise and secondly, there is always consumer demand for beers with a high hop profile. The Torpedo is so efficient at extracting hop oils that around a third less hops are required to achieve the same profile,” he explains. “It is also very good for saving time in the brewing process, because with a Torpedo the brewer can dry hop in around 3 hours, as opposed to the usual 3-5 days.”

Jon Clatworthy, founder of Element Equipment and Consultancy, describes the company’s hop cannon as a way to introduce hops to a fermenter when dry hopping.

“It 'fires' hops, either leaf or pellet into the tank from the ground, eliminating the need to climb up to a dry hop port. It consists of a pressure vessel which the hops are loaded into. You then add carbon dioxide gas,” he says. “This pushes oxygen out of the vessel, and as the pressure builds, the valve is opened further and pushes the hops into the fermenter.”

Element offers a 100 litre hop cannon configured with

the hops in.

"We are seeing increased uptake of this type of equipment, firstly due to increases in production of dry

a 4" top triclamp fitting including inlet and butterfly valve,

hopped beers, and also because of the advantages that a

pressure relief valve (up to 2 bar) and pressure gauge.

hop cannon gives the brewer. There are other systems of

Bottom outlet with 2" triclamp fitting and butterfly valve.

introducing hops, but this is a good, lower cost method. It

He adds: “This technology is an increasingly popular

is suitable for any type of tank, including non-pressure

method of dry hopping, as it allows the brewer to add

tanks (vented) although smaller breweries may find that

hops without the risk of adding oxygen, and the obvious

simply dropping hops in would be easier. It allows you to

risks associated with climbing to the top of a tank to drop

add up to 15 kg of hops per use.” u

62

June 2018

Brewers Journal

The Original – BrauKon HopGun® Since 2012 more than 180 times in use.

BrauKon HopGun THE ORIGINAL HOPGUN

This equipment is a patent registered in Germany (No. 10 2012 110 830) and in the US (No. 009,493,732).

HOPGUN is a trademark registered in Germany and in the European Union.

®

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Adding to this we offer industry leading warranties of 10 years & minimum 25 year shelf life on all our products. We also work closely with Moorgate brewery finance company specialising in brewing equipment. We are are also member’s of siba suppliers scheme.

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64

June 2018

Brewers Journal

T he

E x change

c ro s s i n g

co nti n e nt s

BEST OF BOTH WORLDS Robin Ridesic founded The Exchange Brewery with one goal in mind. To be known and respected for their barrelaged sours, as well as their hoppy IPAs, just like the breweries she loves and admires. And now as they enter their third year, with a brewing team led by head brewer Sam Maxbauer and brewer Christine Nagy, they’re doing just that.

underpinned by quality.

The Exchange is a brewery and tasting room located in Niagara-on-the-Lake’s Old Town heritage district in Canada. While the town is known as the heart of Ontario’s wine country, it is also the scene of a burgeoning craftbrewing industry. And as The Exchange grows and evolves, Ridesic along with head brewer Sam Maxbauer are excited about the flourishing scene they are part of.

“We’d love more breweries in our area. In my opinion, the more the better. If we can become something of a destination for people that enjoy great beer, then that is only a good thing,” Maxbauer explains. “If more breweries

by TIM SHEAHAN

pop up, then we will aim to support them because let’s be honest, Ontario is growing but it’s still a fair bit behind lots

C

of the US. “There is so much potential to work together for

alifornia’s Russian River Brewing Company is one of those rare finds. A brewery, so

everyone’s benefit.”

It’s a sentiment shared by Ridesic who, after the first

often revered for its Pliny the Elder and

two years trading, is comfortable with the brewery’s

Pliny the Younger IPAs but one that is also

position and is looking forward to what the future holds.

treasured for its barrel-aged output. Be that

“We’re starting to grow as a business. We’ve passed

a strong dark ale aged in Cabernet Sauvignon barrels,

those initial growing pains and now have that confidence

or a sour aged in Pinot barrels, the level of adulation

to look ahead, plot where we’re going and where we want

received by Vinnie and Natalie Cilurzo’s brewery towards

to be,” she says.

its diverse range remains the same. And any brewer

Ridesic is a former home brewer who was hit with that

would know the time, skill and art that's required to nail

inescapable lightbulb moment while she was living in the

one type of beer. But to be respected globally for even

US. The moment that said “You should open a brewery”.

more than that? That takes some beating.

It’s hardly surprising then to see so many great

“It was an idea I fell in love with,” she explains. “It was in the mid 2000s and I was trying all of these fantastic

breweries in their own right having taken inspiration from

IPAs and boundary-pushing sour beers. But you’d look to

the good work the Cilurzos and their team have been

Ontario at that time and for the most part, it was all bland

doing in Santa Rosa these past decades.

lager controlled by the Labatts and Molsons of the world.”

“When we started, we set out with the idea of being

At a similar time, family happened. Marriage followed

the Russian River of the north,” proclaims Robin Ridesic,

by the birth of her first child placed the brakes on opening

founder and CEO of Niagara-on-the-Lake’s The Exchange

a brewery. Then the birth of a second child followed but

Brewery. “They were a massive inspiration. To be as

for Ridesic, this didn’t slow her plans further but instead

awesome as you are at West Coast IPAs as you are sour

was the catalyst to push on and pursue her dream.

beers is a real skill. They know what drinkers want and we wanted to do the same here in Canada.”

And now, two years young, the Queen Street-based

“My love for sour beers made it important for me to start with someone that knows their stuff from the off. I posted the job everywhere but for the most part, people

brewery can take pride that it’s offering local drinkers

that know their sours are held onto very, very closely,” she

just that. Variety across styles but most importantly,

laughs.

brewersjournal.info

June 2018

65

T he

E x change

But a can-do attitude lead Ridesic to taking a direct

c ro s s i n g

co nti n e nt s

Beer Snapshot

approach.

“I called up Jolly Pumpkin Artisanal Ales (the wellregarded Dexter, Michigan-based sour beer producer) and spoke to Sean Brennan, who was their lead brewer at the time. And I asked him if he’d like a take a new

Amber Ale This amber ale has a subtle hop backbone that shows off a complex malt character with crystal malts from Chile.

opportunity and come work with us!” says Ridesic.

New beginnings

B

rennan, now at Diageo, politely declined but said he knew someone that might be interested. That

White IPA Our White IPA is centered around big fruity hops, classic wit spices of orange peel and coriander, all fermented on our Belgian house yeast. Dry hopped and served fresh as an IPA should be.

was his colleague Sam Maxbauer and thankfully

for Ridesic, he was ready to up sticks, grasp the challenge and go on that new adventure some 500km east.

“Of course, it was a difficult decision to make the move.

But I’m happy I did!” he says. “It was a new experience

Foreign Exchange Stout Big and complex maltiness with hints of molasses backed with hefty bitterness and light fruit notes from UK Pilgrim hops.

for me and the be involved in a brewery from the very formative stages, building it from the ground-up, was something I always wanted to so.”

Maxbauer adds: “I learned an awful lot from my time at Jolly Pumpkin, especially with the expansion they were

Double IPA Hop-heads rejoice! An ExB hop-bomb with layers of tropical fruit flavours and a palate coating bitterness. Surrender your tongue…

going through. I was managing the brewing, managing the cellar, taking samples from barrels and ensuring things were tasting good and progressing as they should.

But ask any brewer and to be given free rein is something they’d dream of. To start my own sour programme is what interested me, to not have established brands but instead be responsible for establishing them was very liberating.”

Ridesic ensued that Maxbauer was fully-involved

Witbier This brew showcases the collaboration of wheat, spices and yeast. Use of malted and raw wheat give this ale great wheat character and slight haze. Orange peel and coriander play nice with our belgian house yeast. Aged in Hungarian oak.

when The Exchange Brewery was still at an idea stage.

And like many successful breweries, that was a key move in ensuring the operation started life as smoothly as possible, and continued that way.

“It was so important to have Sam involved before we even started production. If he was to oversee the brewing side of the business then it was essential he influenced

Golden Ale Dry with a light fruity nose. This beer may be the cross-over point for some wine drinkers.

Fermented with our house belgian ale yeast then aged in french oak barrels with brettanomyces.

the flow, design and feel of the brewhouse. We wanted what he wanted!” she explains.

Ridesic notes that brewery’s Queen St facility offers a sufficient production space but also one that’s on the tight side, so working closely with Californias Criveller Group on the commission on the 10bbl brewhouse was integral.

The brewhouse is complemented by five double-sized fermenters and eight serving vessels running that run straight to its draft lines.

Session Saison This low alcohol saison is the perfect introduction to belgian-style beers. Lightly hopped with Vanguard and Crystal, this beer lets pepper and clove flavors of our house yeast shine with subtle oak flavors. Aged in large oak vessels with Ontario-grown Clear Valley hops.

“It needed to be nimble, but well-designed. And it is both of those,” she says.

From the off, the company’s mission statement has been to focus on making exceptional craft beers using only the highest quality ingredients, such as local Niagara fruits. Its selection includes a range of American styles along with sour and funky Belgian-style beers and ales.

brewersjournal.info

Oud Bruin Our non-traditional version of this Flemish ale is decidedly tart from a short lactic fermentation and then aged in oak with a mixed cocktail of wild yeast and bacteria to round out its flavour.

June 2018

67

A cursory glance at recent beers the brewery have

and raw wheat give this ale great wheat character and

available include its Golden Ale. Dry with a light fruity

slight haze. Orange peel and coriander play nice with their

nose. This beer, the company says. may be the cross-over

Belgian house yeast. All aged in Hungarian oak.

point for some wine drinkers. Fermented with its house

On the other side of the beer spectrum, a Session

belgian ale yeast then aged in french oak barrels with

IPA is complement by an 8.5% Double IPA brewed with

brettanomyces.

Amarillo, Centennial and Saaz.

Elsewhere, its take on a Witbier showcases the collaboration of wheat, spices and yeast. Use of malted

68

June 2018

According to Maxbauer, fermentation capacity for such hoppy beers is at a manageable point at present,

Brewers Journal

but its the barrel-aged output that grows and grows. With

to such beers so as the beer portfolio at The Exchange

that, so does the fermentation requirements. Early on the

grows, so does the need to increase the ability to enable

in the life of The Exchange Brewery, it boasted a cellar

that. And that means more quality barrels.

equipped with two large German-made Hungarian oak

“Barrel aged and sour beers will always be our focus,”

Foeders and 50 French oak wine barrels obtained from

explains Maxbauer. “Our brewers are all phenomenal

the Pearl Morissette Winery in Jordan.

and they’re also getting great experience working with

Now the team utilises off-site storage that houses 180 wine barrels. Of course, patience is a virtue when it comes

brewersjournal.info

the barrels. I think we’ll see the Barrel-Aged programme continue to play a very large part but that doesn’t mean

June 2018

69

the “hoppy” side of what we do can’t be popular, too.”

He adds: “Having left the US around four years ago, the insatiable appetite for hoppy beers was a strong as

of pales and IPAs, they’re also exploring 100% Brett fermentation when previously Brett fermentation was often a secondary process in barrel.

ever. But I think that’s somewhat levelling out now and

“We want to keep people guessing,” he says.

in turn, you’re seeing lots of barrel programmes pop up.

And just as Maxbauer wants brewing to be both

Now, if you’re a US brewery without a few barrels out the

proactive and reactive, Ridesic and the team have an eye

back then people look at you funny. Here in Ontario, we’re

on the inevitable; new entrants to the market producing

probably 5-10 years behind some of those outfits. But I

sour beers.

believe that we’re at the front of Barrel-Aged scene, rather than being at the end of IPA one.”

“We’re excited about new breweries coming along and doing those types of beers because collectively, we can raise our profiles and with it, the profile of sour beer. But

Changing market

the beer has to be good. We need to avoid a situation where people are looking into barrel programmes for the

M

axbauer explains that the ongoing popularity of

wrong reasons,” she says.

Ridesic adds: “The worst outcome is to have the

hoppy, hazy beers has kept the brewing team

market flooded with bad sour beers. All it takes is one,

on their toes and it’s inevitable that the brewery

maybe two poor experiences and a customer won’t just

responds in kind to what resonates and sells well.

“It’s a case of going with what sells but what we like to

write off that brewery, but the wider scene. We need to do our best to educate people, and ensure other brewers are

drink, too. It needs to be interesting and that is paramount.

doing all they can to learn their craft and put out the best

While we’re small, we want to keep on our toes,” he says.

beer they possibly can.

But just as the team are producing a wide range

70

June 2018

“We’re all in this together.”

Brewers Journal

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Brewers Journal

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Packaging systems

www.moravekinternational.com +44 (0)1427 890 098

quality assurance Cont'd

Training Cont'd

www.qclscientific.com +44 (0)1342 820820

www.cicerone.org +1 (773) 549 4800

yeast

recruitment

www.vigoltd.com +44 (0)1404 892100

quality assurance

www.carlingpartnership.com enquiries@carlingpartnership.co.uk

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training

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INCREASE YOUR REVENUE THIS SUMMER WITH A LINDR UNIT PLUG IN & DISPENSE

NO GAS IS REQUIRED

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www.brewfitt.com June 2018

73

date s

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events

The Brewers Lectures Newcastle is coming to Wylam Brewery this month

13/06/18

Brewers lectures Wylam Brewery, Newcastle lectures.brewersjournal.info 23/06/18

Lba Festival Fuller’s Brewery, London www.londonbrewers.org 28/06/18 - 30/06/18

74

June 2018

29/06/18 - 01/07/18

Summer Beer Thing The Pilcrow Pub, Manchester www.thepilcrowpub.com 19/07/18 - 21/07/18

Kent Beer Festival Canterbury Rugby Club, Canterbury www.kentbeerfestival.com 28/07/18 - 29/07/18

Bromsgrove Beer Festival

Craft Drink Festival

Bromsgrove Rugby Club, Bromsgrove www.bromsgrovebeerfestival.org.uk

NEC, Birmingham www.craftdrinkfestival.com

Brewers Journal

When it comes to heat transfer, we’re brewing up big savings.

Kilfrost ALV Plus Extremely efficient Heat Transfer Fluid resulting in lower costs for breweries.

4 4 4 4

Non-toxic, safer and more effective than market alternatives Outperforms MEG, MPG, Bio-PDO and ethanol-based heat transfer fluids Protects against corrosion and scaling Free from nitrates, nitrites, borates, and heavy metals

Best of all? It’s organic and FDA/NSF accredited.

Photography: Pillars Brewery

+44 (0)1434 320 332 // info@kilfrost.com // kilfrost.com //

@Kilfrost_Ltd