The Brewers Journal March~April 2021, iss 2 vol 7

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

MARCH~APRIL 2021 | VOLUME 7, ISSUE 2 ISSN 2059-6669

BEAK BREWERY Looking to life beyond lockdown in Lewes, East Sussex

17 | BREWERS CHOICE: THE LOWDOWN ON 2021 AWARDS

58 | SUSTAINABILITY: MORE THAN JUST A BUZZWORD

78 | LAGER YEAST: A NEW WORLD OF FLAVOUR?

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T

here are certain words and

about the brewery’s ethos and com-

terms that have been left

mittment to educating the scientists of

ingrained in the collective

tomorrow.

consciousness during the last 12 months. Social dis-

Elsewhere, we take an in-depth look at

tancing, self isolating and vaccine efficacy

the issue of sustainability and ask how

to name but a few.

breweries can move beyond it being a buzzword used to sell beers.

And at the time of writing, almost overnight, you can add some dates to

We also hear from Renaissance BioSci-

that particular mix. From 12th April we’ve

ence, which says a non-GMO lager yeast

learned that, in England at least, that

strain development could open up a new

outdoor hospitality can resume.

world of lager flavours and possibilities.

This is followed little more than a month

The global bioengineering company

later with the reopening of pubs and

has developed an innovative approach

bars indoors on the 17th May (nice of the

in creating novel non-GMO lager yeast

government to mark this particular writer’s

strains that are immediately suitable for

birthday in such fashion). And by 21 June,

lager beer production, and which will

all legal limits on social contact will be

help broaden the diversity of commercial

lifted if strict conditions are met.

lager beer strains for both major global beer producers and smaller craft brewer-

If we’ve learnt anything in the last year is

ies. Very exciting, indeed.

to take nothing for granted. It’s easy, and understandable, to greet these latest

I’d also like to draw your attention to

dates with a healthy dose of cautious

the 2021 iteration of the Brewers Choice

optimism, or even sceptism.

Awards; designed to recognise the pinnacle of UK brewing, and to put the best

And by June, it would have been a

of the best in the spotlight. We’re proud

long and winding road that many of our

that the Brewers Choice Awards return

breweries, bars, bottleshops, restaurants

this year and of course, they’re bigger

and distributors will have travelled. The

and better than ever!

LEADER

longer-term effects of the pandemic, by

brewersjournal.info

their very nature, will take longer to show

You can enter one, or all of the

and there will, no doubt, be more casual-

categories. Or nominate a brewer for the

ties as there will in every industry.

Lifetime Achievement Award.

These awards will be presented during

But, for now, I feel that it’s important to

the industry party taking place at The

embrace the promise of more positive

Brewery on 8th December and also

times ahead with brewing schedules

announced online and in the print edition

returning to a semblance of normality

of The Brewers Journal. Check out

and beers leaving site in something other

awards.brewersjournal.info for the full

than a case of bottles or cans. After all,

lowdown on all of the categories

I’m sure, we could all do with a pint.

I wish everyone the best of luck in the In this issue of The Brewers Journal, we

months that lie ahead, but have full con-

speak to Beak Brewery of Lewes, East

fidence that the industry, as always, will

Sussex and learn about how they are

bring its A-game.

looking to life beyond lockdown.

Tim Sheahan We catch up with Allan Rice, co-founder

Editor

of Hull-based Atom Beers, to hear more

MARCH~APRIL 2021

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Codi Craft Canning System your beer deserves a counter-pressure fill

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MARCH~APRIL 2021

CONTENTS

Brewers Choice Awards | 2021 The full lowdown on the Brewers Choice Awards

17

Dear John John Keeling asks if regionality still exists in beer

20

Comments Perfect storm - Why it’s time to come together Malting - Rob Moody bids farewell to the industry Mental health - Building a resilient workforce

23 27 31

Meet The Brewer | Beak Brewery Sussex-based Beak looking beyond lockdown

32

Trending | Pastry Beers Charting the rise of decadent pastry beers

44

Focus | Hygiene Maintain impeccable standards during lockdown

48

Sector | Trademarks Why acting now can pay dividends later on

50

Meet The Brewer | Atom Beers Making science approachable for everyone

52

Sector | Sustainability Stroud Brewery - Doing things the right way Renewables - The benefits of renewable energy Humidity - Tackling the condensation challenge Packaging - Taking a holistic approach

58 64 69 72

Focus | Packaging A new top-end packaging line for Aston Manor

74

Science | Yeast How a new non-GMO lager yeast strain development could open up a new world of lager

78

44

Trending | Pastry Beers

We look at the on-going rise of pastry beers and ask just what makes them so popular.

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MARCH~APRIL 2021

BREWERS JOURNAL

CONTACTS Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594

32

Jon Young Publisher jon@rebymedia.com

Meet The Brewer | Beak Brewery

Reby Media 42 Crouchfield,

How Lewes-based Beak Brewery are looking towards life beyond lockdown.

Hemel Hempstead, Herts, HP1 1PA, UK

78 Science | Yeast

A new non-GMO lager yeast strain development could open up a new world of lager flavours and possibilities.

58 Sector | Sustainability

Why sustainability in the world of brewing should be more than a simple buzzword.

brewersjournal.info

SUBSCRIPTIONS The Brewers Journal is a published six times a year and mailed every January, March, May, July, September and November. Subscriptions can be purchased for six issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@rebymedia.com

UK & IRELAND £29 INTERNATIONAL £49 The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification.

Please contact the advertising team for full details of this service. The Brewers Journal is printed at Manson Group, St Albans, UK.

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal ISSN 2059-6650 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.

MARCH~APRIL 2021

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BRIXTON BREWERY FULLY ACQUIRED BY HEINEKEN

B

MICROSTAR AND KEGSTAR MERGE MicroStar and Kegstar, the two leading providers of drinks industry keg services through the US, Europe, Australia and New Zealand, have announced that they will combine their businesses.

Following the merger, the combined entity will be owned 15% by Brambles and 85% by MicroStar’s current shareholders.

The merger is subject to foreign invest-

rixton Brewery has been fully acquired by Heineken, just over three

ment approval in Australia and New Zea-

years after the global brewer took a minority stake in the business.

land and is expected to complete during

Heineken UK has built on the 49% stake it took in Brixton Brewery in

the first half of this calendar year.

November 2017. That deal enabled the brewery to press ahead with

The MicroStar and Kegstar merger will

opening a second site in Brixton, boost capacity nearly tenfold from

leverage the best of both parties’ exper-

its 3,000hl site to up to 30,000hl, and significantly grow its team as a result.

tise and employees, to create greater

Brixton Brewery was started in a railway arch in 2013 by two couples who met in a

customer experiences with accelerated

Brixton bar. Jez and Libby and Mike and Xochitl worked hard to build a successful

global growth, through quality local

brewery and sustainable local business in the heart of Brixton.

execution.

The brewery said in a statement: “Our team now includes 25 talented and dedicat-

The merged business will be led by

ed people. We are a proud London Living Wage employer and members of the

Michael Hranicka, MicroStar’s CEO and

Living Wage Foundation.

president, with Christian Barden remain-

“Our growth and expansion are a source of huge pride to us – we’ve always been

ing as the global managing director of

ambitious for our team and for our business. Over the past three years of working

Kegstar, through the Kegstar and Keg-

together, we’ve built a strong relationship with Heineken, who share our commit-

Lease brands and solutions.

ment to quality and responsibility.”

“We have watched Kegstar closely and admired the way Kegstar have helped their customers grow by simplifying brewers’ keg supply chains,” said Hranicka. “Our cultures, geographies and capabilities are highly complementary allowing us to add strength to strength and open up significant growth opportunities in existing and future markets.”

Barden, who started Kegstar in the UK in 2016 commented: “This is terrific news for our people, customers, partners and ambitions.

“It’s testament to the eight-fold growth the team have delivered across ten countries in the last four years, and we’ve only just got started. Becoming part of the MicroStar family with our shared people, quality, innovation and sustainability values, is awesome.

“We have benefited from the Heineken team’s expertise and market reach, and we

“This merger keeps the best bits of our

want to build on it.

journey so far and will bring new levels

“There’s no denying the fact that the next few years will be challenging for many

of energy, global know-how and singular

reasons, so we’re happy to have the opportunity to secure the future of Brixton

focus on keg management.

Brewery for our team, our families, our community and fans of our beers, who’ve

“In this next phase of our growth, we get

been hugely supportive of our success.

fresh support, different perspectives and

“The industry has changed massively since we started, and we want nothing more

new investment, with Brambles remain-

than to continue to be a positive part of it.”

ing a 15% shareholder.”

brewersjournal.info

MARCH~APRIL 2021

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9

LOST AND GROUNDED BREWERS EXPAND CORE RANGE WITH HELLES

Lost and Grounded Brewers has expanded its core range with the addition of Helles – Unfiltered Lager Beer.

The Bristol-based brewery’s new release is available in 440ml can, 500ml bottle and on draught.

The beer is available for direct trade orders in Bristol and London, as well as via their wholesale network, which covers the entire U.K. mainland.

Commenting on the new release, co-founder and head brewer Alex Troncoso said: “It is no secret we love lager: we operate a state-of-the-art brewhouse, complete with a lactic acid plant (traditional German method for naturally adjusting acidity), to produce beers with balance, nuance and depth of character.

Gentle and balanced, our Helles exemplifies everything we aim to achieve as lager brewers.”

Co-founder and creative lead Annie Clements added: “In 2021 we are excited to add our first new core beer since 2017, a soft, bready and floral version of an unfiltered Helles at 4.4% ABV. “We’ve been trading for four years and feel it is a natural progression to add a light, easy-drinking lager to the core range, to stand alongside our flagship beer, Keller Pils – Hop Bitter Lager Beer.”

PAKTECH LAUNCHES CBD PACKAGING

is removable by adults.

“With the cannabis extract market growing rapidly across the world, we started to receive inquiries about whether we had any child-resistant or tamper-evident packaging,” said Lloyd McGriff, director of Sales at PakTech.

PakTech has announced the release of its latest packaging innovation for the CBD

“That was when we realized we could

beverage market.

leverage our experience from our Pak-

PakLock is made from the same 100% re-

Tech can carriers and meet this new mar-

cycled and 100% recyclable HDPE as its

ket need.” Indeed, the UK CBD market is

popular multi-packs, is a child resistant

projected to be worth £1bn by 2025 – an

cap designed for CBD infused beverages.

opportunity that the company could not ignore.”

The new packaging is designed to be

Developed by PakTech’s engineering

Like all of PakTech’s products, the Pa-

a safe, secure, and simple solution to

team, it provides a cost-effective solution

kLock is sustainable, made from 100%

allow responsible adults to enjoy their

to child resistant packaging needs that is

recycled HDPE plas-tic. This means

CBD infused beverages worry-free while

easy to apply, fits perfectly on all stand-

every PakLock is produced from existing

ensuring the safety of children.

ard 202-260 aluminum can formats, and

recycled plastic.”

10

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MARCH~APRIL 2021

BREWERS JOURNAL

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ST PETER’S BREWERY SOLD

S

POLYKEG LAUNCHES NEW PRO ONE-WAY KEG Polykeg has launched a new range of one-way kegs.

The new Pro range includes a host of new features centered around safety, recycling, and logistics.

Tony Hird, Polykeg UK managing director

t Peter’s has been bought by a group of private individuals for an

said: “Polykeg is a design led company

undisclosed sum.

focused on the needs and opportunities

St Peter’s was founded in Suffolk by John Murphy, who developed

of our customers. We are passionate

and ran the business for 23 years.

about understanding our customers and

He has now taken the difficult decision to retire and sell the business.

continually improving our products to

In a statement, the brewery said he is delighted to have found a team that will con-

improve their business.

tinue his legacy and continue to make high quality, traditional beers.

“Polykegs are already regarded as the

The new owners are friends who have worked together and share a passion for

best kegs on the market because they

beer. The new team will be led by Derek Jones, CEO.

are high quality, safe and so easy to use.

Jones has 20 years of global beer experience, including at MolsonCoors and SAB-

However, we wanted to take the product

Miller. “This is an incredibly exciting new chapter for St Peter’s Brewery,” he said. “St

to a new level. Our design team focused

Peter’s has strong roots and a very distinctive identity. It is a powerful platform from

on 3 key areas of improvement, safety,

which to grow the business into the future.”

recyclability, and stability.

“John Murphy had a clear vision for the brand, and we want to build on that. We will

“The new Polykeg Pro’s features an Au-

invest in the brewery in Suffolk from the outset to maintain quality while meeting

tomatic PRV which is built into the top of

growing demand.

the main valve. The PRV has 2 functions.

“If the pressure inside the keg exceeds 5.5 bar, it will automatically vent the excess pressure preventing any further buildup of pressure.

“Then once the keg is empty and is ready for recycling, the valve can be manually broken using a red lever. This will automatically depressurize the keg completely rendering it safe for dismantling.

The construction of the new Pro now allows it to be very easily dismantled in minutes. No glue is used in the assembly, the valve screws off from the top and the base and handle now simply pull apart.

This makes disassembly and therefore recycling of the keg much easier.”

The Pro has a new soft touch carrying handle to make it more comfortable to carry.

The Polykeg Pro retains all the existing features and benefits of the previous

“We believe the staff St Peter’s have contributed enormously to the company’s

Polykegs. Customers can choose any

success and are key to its future. We look forward to working with this excellent

one of 6 valve types, A,S,D,G,M & K, with

team and making some really good British beer.”

or without inner bag.

St. Peter’s is located in the grounds of the ancient moated St. Peter’s Hall, deep

All kegs have an inner dip tube to prevent

in the Suffolk countryside. It creates truly distinctive ales and alcohol-free beers

fobbing, can be filled upright or inverted

in the iconic oval bottle, and in casks and kegs. It also owns and runs the historic

and they are de-livered pre-purged so

Jerusalem Tavern in Clerkenwell, London.

are ready to fill straight away.

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MARCH~APRIL 2021

BREWERS JOURNAL

MOONWAKE BEER CO OPENING IN LEITH A new upcoming brewery, Moonwake Beer Co, will open in Leith, Edinburgh with a vision to produce precision brewed beer for easy enjoyment.

Already a year in the making, Moonwake Beer Co. spent the January lockdown awaiting delivery of their 35hl three-vessel brew kit that has been delayed due to a backlog of containers at the Port of Felixstowe due to issues stemming from Brexit and the Covid-19 pandemic.

They’re now planning to commission their brew kit in April 2021 with their first brew being a lager brewed with all

being halted due to the March lockdown,

decision to trade under Moonwake Beer

Scottish malt and all New Zealand hops,

however, the founders did not let this

Co after extensive market research as

tying together the rich brewing history

stop them and instead took on a lot of

they deemed the name ‘Origin’ as simply

of their location and their Head Brewer’s

the demolition and painting of their mural

not original enough. The term is too

Kiwi roots.

themselves.

common and is used by several breweries and other businesses in one form or

Director Finlay Heslop said: “Delays in

another.

Felixstowe have prevented our kit from

Head brewer Vinny Rosario added: “My

arriving as planned but the silver lining

enjoyment of brewing grew as it allows

is that we’ll hopefully put our first beers

me to have a creative outlet. Both Fin & I

For the time being the registered com-

out into a more hospitable landscape

want our brewery to be an open and cre-

pany name will remain unchanged, but

for brewing and hospitality after this

ative space for our team and customers

they will trade and brand under the name

lockdown.

alike to enjoy. We believe there is a beer

Moonwake Beer Co. A trademark process

“It also allows us to focus on adapting our

out there for everyone.”

is underway.

business model to suit the ever-changing

They look to brew with mindful intent

Moonwake means “the moon’s reflection

market and build more resilience into

using modern kit and quality ingredients.

in a body of water”. This speaks to the

Moonwake Beer Co. We can all learn

Reflecting a rich brewing history and over

brewery’s location on The Shore in Leith,

from these testing times.”

a decade of collective experience.

Edinburgh, the importance of water as a

Demolition in their Tower Street unit

Originally, and still officially named, Origin

brewing ingredient, and our beer’s reflec-

commenced in January 2020 with work

Beer Co Limited the company made the

tion of our collective experience.

UK MANUFACTURER CARBOTECH ENJOYS SUCCESS IN BREWING Carbonation Techniques, a UK manufac-

from 2000 litres per hour up to 40,000

forms a controlled size droplet which

turer of carbonating machines and sup-

litres per hour.

then falls through the carbon dioxide

pliers of bottling and kegging equipment,

The machines can be used for carbon-

layer and by absorbing the C02, it deaer-

is enjoying ongoing success with the kit it

ating alcopops, beer, cider, soft drinks,

ates at the same time. The droplet size

supplies to the brewing industry.

water and wine. These machines are

control ensures consistent carbonation

designed to be inline, the product is car-

and the champagne bubble is produced.

Each of their systems are bespoke, indi-

bonated and can go direct to ei-ther your

The now carbonated drink is transferred

vidually designed for the product range

filling, canning or kegging machine.

to filling station which is harmoniously

required and pro-duction volumes speci-

From the receiving vessel the liquid

programmed with the carbonator.

fied; starting with the economic machines

is handled very gently by the positive

which produce up to 200, 500 or 1000 li-

displacement pump, into the carbonating

For more info, visit: www.brewersjournal.

tres per hour. For the larger breweries, we

vessel. The liquid enters the tank through

info/tag/carbotech/

manufacture fully automatic machines,

a specially designed spray head which

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MARCH~APRIL 2021

BREWERS JOURNAL

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2021

Brewers Choice ENTER FREE AT:

awards.brewersjournal.info Deadline: 31st August 2021 Winners announced: 7th December 2021 Full terms and conditions available at awards.brewersjournal.info

BREWERS CHOICE AWARDS

WILL IT BE YOU? SUPPORTED BY:

I

n 2019 we launched the Brewers Choice Awards; designed to recognise the pinnacle of UK brewing, and to put the best of the best in the spotlight.

We’re proud that the Brewers Choice

CATEGORIES New Brewery of the Year Brewery of the Year

Awards return in 2021 and of course, they’re bigger and better than ever!

New Beer of the Year

You can enter one, or all of the categories. Or nominate a brewer for the

Beer of the Year

Lifetime Achievement Award.

These awards will be presented during

Young Brewer of the Year

the industry party taking place at The Brewery on 8th December and also

Brewer of the Year

announced online and in the print edition of The Brewers Journal.

Branding of the Year

New Brewery of the Year A raft of excellent new breweries have opened in the last 36 months. Each tread

Young Brewer of the Year

their own different path in the industry of brewing. We want to hear about those

For the purpose of this category, a young

early landmark points for the business.

brewer is anyone under the age of 30.

Brewery of the Year To contend this award, we want to see

Tell us about your responsibilities and successes in last 12 months.

Brewer of the Year

a detailed overview of the business success you’ve had in the last 12 months.

New Beer of the Year We can think of countless fantastic

We want to acknowledge a brewer that is truly an industry tour de force. What sets you, or them, apart from the rest?

Branding of the Year

beers that have been produced in recent months. In your entry, tell us the name of

From the striking to the subtle, modern

the beer, the style of the beer, ABV%, and

beer is blessed with some truly

also any tasting notes.

impressive branding. Show us what you

Beer of the Year We want to celebrate the very best

got!

Lifetime acheivement

the UK has to offer. We’re not looking

18

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MARCH~APRIL 2021

at dozens of different categories here,

We will recognise a brewer that has

instead recognising one beer: The

played an incredibly important part in the

Brewers Choice Beer of The Year.

UK brewing industry.

BREWERS JOURNAL

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12/02/2021 16:32:08

DEAR JOHN

THE BEER SCENE

DOES REGIONALITY STILL EXIST IN BEER? IS IT ON THE WAY BACK? AND HOW MUCH OF IT IS DOWN TO THE BREWERY’S HOUSE STYLE? JOHN KEELING, THE FORMER HEAD BREWER AT LONDON-BASED FULLER’S, LOOKS AT HOW REGIONALITY IN BEER HAS CHANGED THROUGH THE LENS OF HIS OWN JOURNEY IN BREWING.

20

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MARCH~APRIL 2021

I

have been working in the beer

Although Bass had taken over Cornbrook

industry since the age of 17 and

and Watney’s. Wilsons and most other

have been both a keen observer

family brewers were left alone. Which left

and participator in the delights of

the Manchester drinker with a fantastic

the “beer scene” since.

range of beers to try.

When I started drinking, the beer of choice was cask bitter in its myriad of

It was about this time that my career in

forms. I was also an underage drinker

brewing started and I joined Wilsons,

so beggars can’t be choosers on where

which gave me an insight and an interest

I had to drink, so that meant I also had

in how beer was brewed as well as how

to drink keg bitter, Guinness and the

it tasted.

occasional lager (usually after playing

Also, with my friends, we started

football, mainly to quench my thirst

travelling up and down the country

before going back to ale).

indulging our fast-growing love of beer.

I never really got on with Guinness and

Naturally we tried the cask bitter, but

found it very heavy to drink but could

they did not taste the same as any of the

manage a couple or so. Later in life I

Mancunian versions.

discovered London Stout (thank you

I enjoyed this variation and can

craft) a much better beer in my opinion.

remember memorable trips to London, trying Fuller’s and Young’s, a great trip to

After my early foray into beer, I settled

Cambridge where Greene King and Tolly

down into mainly drinking cask bitter and

Cobbold were tried.

acquired a taste for Boddingtons and

We’d also go over to Yorkshire to try

Robinsons Best. Both bitters and both

Tetley’s and Timmy Taylors. For me, the

very different.

most surprising area was the Midlands

I then tried Holts (truly a “bitter” bitter),

where mild was so popular!

J W Lees Bitter, Hyde’s, Marston’s and

The next phase of my career was to go

Oldham’s bitter. Marston’s introduced me

to Heriot Watt in Edinburgh and there I

to the “Burton snatch” and on form was

was introduced to another ball game -

truly magnificent.

Scottish Beer!

Well, you could say that about all cask had to be on form for it to earn the

It was of course during that period we

description magnificent. I was lucky that

saw the rise of CAMRA.

throughput in my local pubs meant that

Now we all know that the work that

nearly always, the beer was on form.

they did to rescue cask beer but they also promoted discussion about beer

The other thing worth noting, is that I

and began to approach beer with the

could drink all those beers simply by

seriousness that wine experts talked

drinking in my local pubs.

about wine.

Indeed, I could have also tried Allied, Whitbread, Bass, Wilsons (owned by

One of these discussion points really

Watney’s) too, but rarely did.

intrigued me which was the regionality of beer. Why did London bitter taste

Manchester was very lucky in its choice

different to Manchester beer, why did

of beer in that it was the last major city to

Yorkshire beer taste different to Midland

be targeted by the so called “big six”.

beer?

The big six were Whitbread’s, Allied,

This discussion coupled with my

Bass, Guinness, Watney’s and Scottish

new-found knowledge in how beer

& Newcastle. They had been busy in the

was made led to me spouting many a

sixties and in the seventies buying up

rubbish theory about beer in the pubs

breweries mainly for their pubs and then

of Manchester. Nothing changes then, I

closing the brewing side of the business.

hear you say.

BREWERS JOURNAL

Now just recently I have been reading

was that all London beer was weak and

Matt Curtis’ views on regionality in craft

watery.

beer and using the excellent beers of

I managed to disabuse my friends of

Thornbridge as an example of regionality

this notion one evening, during the early

in craft beers today.

As all good writers do, it made me think.

The first thing I thought was I hope that it is true. I could then travel up and down the country and relive my youth trying to find the new regionality in beer.

A bonus would, of course, be still to drink the old regionality in the form of the family brewers. I can’t wait for that pint of Landlord in Yorkshire or Harvey’s in Sussex.

Eight pints later my friends had come to the conclusion that London beer wasn’t so weak after all”

I would say that a major contributor to the

months of my career at Fuller’s.

A bunch of my friends had come up for the match at Spurs and were staying in my flat. We decided to go for a few beers on Friday, the night before the game on Saturday.

Walking in the pub they asked me what do people drink in a Fuller’s pub?

I replied “light and bitter”. They did not know what a light and bitter was, I explained that it was half an ESB topped up with Golden Pride.

differences in beer is the yeast but is that

Don’t get me wrong, craft has been

The drink I declared the locals referred

more to do with house style rather than

fantastic for the beer industry but not

to as “blood and bitter”. I also explained

regionality.

everything in the garden is rosy.

to them that because I was a Fuller’s

I also think we have entered a new

brewer, I had to drink the Chiswick. Eight

Indeed, when does house style become

phase of craft beer where beers are not

pints later my friends had come to the

regionality? One of the problems with

overwhelmed by one big flavour and

conclusion that London beer wasn’t so

craft beer is the dominance of the hop in

perhaps Matt is right, regionality in beer is

weak after all.

the flavour. That has led to a lot of beer

re-emerging.

with very similar tastes.

In fact, I was the only one who ate

This has led to no discernible house

Growing up, one of the popular

breakfast the next day or bothered to get

character between breweries.

misconceptions amongst us Mancunians

out of bed before midday.

brewersjournal.info

MARCH~APRIL 2021

|

21

COMMENT

GROW THROUGH THIS PERFECT STORM

AS WE PROGRESS THROUGH THE UNKNOWNS OF 2021, THE BREWING INDUSTRY MUST COME TOGETHER TO SURVIVE AND GROW THROUGH A ‘PERFECT STORM’ OF CHALLENGES, SAYS COLIN WILSON, MANAGING DIRECTOR, TOTALLY NATURAL SOLUTIONS

T

he UK’s brewing industry is

we have experienced challenges over

under more pressure than

the last few years in growing from a start-

ever before as it faces a

up to a successful business.

perfect storm of disruption from Covid-19 and Brexit.

One of the most important factors in our

The past decade has been boom time

success to date has been collaboration.

- with new breweries and taprooms

From the beginning we have focused

springing up, new suppliers and many

on collaborating with academia, hop

jobs being supported in product design

growers, brewers, equipment suppliers

and equipment supply.

and packaging and design companies.

A lot of businesses have invested across

Across the supply chain we have

the supply chain and created jobs locally.

delivered value add and focussed on

And, of course, a dynamic craft brewing

sustainability, rather than treating various

scene also supports tourism.

parts of the industry as silos.

But now the whole supply chain from

And we are keen to continue working

farmers to pubs – as chef Tom Kerridge

with the wider brewing industry to

highlighted in his ‘Saving Britain’s Pub’s’

ensure its survival and growth in the next

TV series last year - is feeling the strain.

decade.

As we remain in lockdown supply chains are being further disrupted and raw

But, firstly, what are the deep-seated

materials are becoming more expensive

challenges facing the brewing industry,

as currencies fluctuate and tariffs are

including the hops sector, that have been

applied.

exacerbated by Covid-19 and Brexit?

In broad terms the challenges are

This is happening at a time when

around raw material sourcing, taxation,

consumers are likely to face more

awareness and infrastructure.

financial struggles as the economy tries to recover from the global pandemic.

If you go back about 100 years, the

But rather than focus on the doom and

world’s hop industry was dominated by

gloom I strongly believe there is a silver

the UK, covering more than 100,000

lining – if we act quickly together as an

hectares of land.

industry.

Today it is centred in Germany and the US and hop growing and supply is

I’m calling on stakeholders across

controlled by a handful of multi-national

the UK brewing industry to return to

businesses.

its philanthropic, co-operative roots to create an inspirational vision for a

The UK lacks modern infrastructure

sustainable, innovative future fit for the

for drying and pelleting hops and for

challenges ahead.

extracting and storing them. There is also a need to elevate the grower base to

brewersjournal.info

At Totally Natural Solutions (TNS), a UK-

grow varieties with hop character for the

headquartered provider of natural hop

beer styles consumers want to drink.

extracts to the global brewing industry,

As regards hop research, the large

MARCH~APRIL 2021

|

23

brewing groups, once a source of

Finally, brewers need to engage with

fermentation. Innovation like this can take

technical innovation, have virtually

the supply chain investing in long term

place if we all put our minds to it.

stopped experimenting because they

relationships rather than just buying on

have to focus on shareholder value.

price alone.

PureMalt, an East Lothian-based

Research and development is focussed

All of this needs to be incentivised by

manufacturer of malt-based ingredients

on breeding new hop varieties with

government funding for innovation

for brewing, including non-alcoholic

intellectual property rights and restricted

that supports the development of

beer, works with TNS on various projects

supply to create demand.

infrastructure and manufacturing.

and agrees that change is needed to sustain the industry.

If we get this right we can create a Over the past year, Covid-19 has

better industry that is more efficient and

Ross Turner is PureMalt’s deputy

disrupted the global supply chain and

cost-effective. It can insulate itself from

managing director, and Chairman of

forced many businesses, including small

such risks as relying on imported hops

Conscious Leaders Scotland – a new

breweries and local pubs to close.

from the US and Germany, fluctuating

collective of business leaders taking

Brexit has happened with no clear

currencies and disrupted global supply

inspiration from Conscious Capitalism.

strategy of how the brewing industry

chains.

He says: “Fundamentally Conscious

will be affected, for example in terms of getting supplies and products in

And, most importantly, the industry can

Capitalism looks at the power of business

and out of the country, efficiently and

adapt to better meet consumer demand

to serve humanity and prioritise all

competitively.

when it comes to the types of beer

stakeholders. It focuses on building

people want to drink.

industries and communities that endure.

Our mission at Conscious Leaders

In my opinion the solution is that stakeholders must create a plan for

One example of successful innovation is

Scotland is to bring together purpose-

the future of brewing as an innovative,

our work, collaborating with partners, to

driven, stakeholder-first businesses, that

sustainable industry.

develop HopZero® hop oils that ensure

believe people and prosperity should be

UK-based manufacturers need to focus

0% alcohol doesn’t mean 0% taste.

harmonious.

on value add-investing in assets to dry

This allows brewers to meet the

and process hops, malt and yeast into a

increasing demand for low and no

“Like Colin at TNS, I believe that the

range of high quality, natural extracts for

alcohol (NOLO) beer.

brewing industry can move to a better place if all the relevant parties are willing

all breweries to access.

And there certainly is demand in the

to collaborate.”

Universities such as Heriot Watt and

market with almost a quarter of 18-to-24-

Nottingham, which have a brewing and

year olds in the UK now classed as ‘non-

Brewing beer and consuming it in a pub

technology expertise, must share that

drinkers’. Our HopZero® range comprises

is a cornerstone of our culture. It’s time

knowledge to support innovation and

an initial four hop building blocks to

to look to our strengths as a nation in the

practical science.

develop the base to be similar to beer

face of adversity and collaborate. And

with alcohol.

we require support from government, to build a sustainable brewing industry

Grower groups must work with brewers to determine what varieties should be

Each extract has a unique role such

that offers employment, benefits the

bred in future, what varieties should be

as improving mouthfeel and body,

economy and gives beer drinkers better

in the ground and how best to develop

masking off notes, introducing dryness,

choice.

and apply new strategies, such as vertical

rebalancing ester profiles after de-

farming, to improve yields and reduce

alcoholisation and restoring fruity

But we have to do so now. Otherwise, it

costs.

notes which would be produced in

could be too late.

24

|

MARCH~APRIL 2021

BREWERS JOURNAL

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FAREWELL TO A CAREER IN MALTING ROB MOODY HAS SPENT 27 YEARS WITH CRISP MALTING AND 37 YEARS IN THE INDUSTRY AT LARGE. IN THAT TIME, MUCH AS CHANGED AND IN 2021, IT’S TIME TO BID IT FAREWELL

A

sk friends if they can

running again. More than that: he was set

imagine what a tonne of

a production target of 1,000 tonnes of

malt looks like and the

malt within less than 4 months.

chances are, they can’t. Ask

As soon as activity at the site was spotted

brewers if they can imagine

by local people, Moody was contacted

6.5 million tonnes of malt and… well, can

by several former maltings employees

you?

seeking to be taken on by the new owners.

That’s how many tonnes of malt Rob Moody has been involved in over his 37

He was hugely impressed by the

years in the malting industry.

enthusiasm and support for the project

This has in turn enabled brewers to

- and ended up with a workforce made

make around 100 billion pints of beer.

up of 50% previous Bass maltings

However, as Moody steps away from

employees and 50% new blood.

work to pursue his other long-neglected

“They were really great guys to work

interests, it is not the large numbers that

with,” says Moody, “and the time spent

give him a sense of time well spent.

in Scotland is one of the highlights of my

“It is the people;” he says, “my brilliant

career. We pulled together as a team;

team, great colleagues – and the

worked stupidly long hours; overcame

amazing brewers and distillers we’ve had

endless issues with the plant; and

the privilege to supply and work with.

delivered on the challenges we’d been

“It’s been a hugely exciting time to have

set.

been working in the sector, especially

“We’d reached 1,000 tonnes of malt

with all the opportunities for innovation

by the end of October and went on

in malt stimulated by the boom in craft

increasing production in the months that

beer. I have been so lucky. I just hope the

followed. I loved it.”

country’s fantastic array of brewers can

The Alloa maltings is still an integral

get back on their feet successfully after

part of Crisp’s business, with recent

the pandemic.”

investment in a new bagging line. “This ensures Scottish craft brewers can buy

Following a false start in surveying,

barley that has been grown, malted

in 1984 Moody followed in his dad’s

and bagged in Scotland – a first in the

footsteps, by joining Guinness to work at

industry,” says Moody.

its floor maltings in Diss, south Norfolk.

Ten years later, Diageo closed the site

A year after the Alloa maltings set up,

and Moody joined Crisp as barley intake

Moody was coaxed back to England to

supervisor at the maltings in Gt Ryburgh,

help restructure the company’s head

Norfolk.

office in Gt Ryburgh; set up a ‘central services unit’ (CSU); and improve

brewersjournal.info

In July 2002, Crisp bought a maltings

planning and logistics to ensure 365

in Alloa in the south east of Scotland.

days a year malt production. These he

Moody was sent north with a set of keys

did – and has been running the CSU ever

and a torch, and the instruction to get the

since. The changes foretold, and helped

place, previously owned by Bass, up and

the emergence of, a buoyant craft sector.

MARCH~APRIL 2021

|

27

When Anglia Maltings (Holdings)

and laying the foundations of our support

goodbye. Still, I’d like to assure craft

acquired Crisp in 2005, Moody

to the craft sector has been critical.

brewers that I’ll be supporting them in a

was appointed as a director, with

“In addition to his other responsibilities,

personal capacity, drinking at least my

responsibility for logistics, and, later, also

Moody has been heading up marketing,

fair share of beers!

for the company’s craft brewing sector

seeing through the company’s rebrand.

“As you’d expect, I’ll always be looking

business. “Right up my street,” as Moody

The results are clean and modern whilst

out for brews that I know are made with

says.

simultaneously capturing Crisp’s heritage

malt from my friends at Crisp.”

and longstanding support to customers.

“A professional reason and a personal

“In paying tribute to his 27 years’ with

excuse for sampling a wide range of

Crisp and 37 years’ service to the malting

beers – and enjoy the huge range of

industry, I would like to thank Moody for

flavours and styles that are made with

his passion and commitment, as well as

our malts.”

for his skills and knowledge.

More breweries, more beers and greater

“He has definitely helped to make the

experimentation by brewers mean more

company what it is today; he’s been a

complexity in the supply chain.

truly excellent colleague, and we will all

For Crisp, it meant building the

miss him.”

capability to supply smaller specialist orders to multiple destinations, without

Moody concludes: “I’m leaving at a time

compromising the efficiency needed for

when things have been thrown up in

the large volume brewers and distillers.

the air for the drinks industry. At Crisp,

The 5 or 6 sku’s offered when Moody

it’s been all hands on deck to support

first took on the job now number over

brewers and distillers in whatever way

100, and the number of customers has

we can. I honestly believe that the

increased 1,000%! Production and sales

service my colleagues have provided to

of speciality and crushed malts in bags

customers – and to the wider industry -

has spiralled.”

has been second to none.

“It’s been a privilege to work with so

Crisp’s managing director Adrian Dyter

many fantastic people over the years and

says, “Moody has played an instrumental

I’m sad not to be getting together with

part in the evolution of the company.

the team to thank them all in person.

His enthusiasm for the new direction the

“I’m also disappointed that the pandemic

market was taking; pushing for change;

means no visiting of customers to say

28

|

MARCH~APRIL 2021

A professional reason and a personal excuse for sampling a wide range of beers – and enjoy the huge range of flavours and styles that are made with our malts,” Rob Moody.

BREWERS JOURNAL

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Brewers Journal half page Dec 2020 AW.indd 1

22/12/2020 15:18

PakTech has Repurposed over a Half Billion Containers into Packaging Handles

BUILDING A MORE RESILIENT WORKFORCE DANIEL STANDER, AN EMPLOYMENT LAWYER AT VEDDER PRICE LLP, DISCUSSES HOW EMPLOYERS CAN DO MORETO HELP THEIR WORKFORCE.

I

t was announced this week that 87

began and according to the findings

million pints of beer will be thrown

of a YouGov survey, 65% of British

away as a result of pub closures

respondents reported a negative impact

during lockdowns around the

on their mental health due to Covid-19

UK, equivalent to £331m in sales,

(higher than any other surveyed nation).

was a further heartbreaking statistic

Whilst 2021 and the mass vaccine rollout

to bring home the economic cost of

now underway brings with it a new

Covid-related restrictions on the brewing

dynamic to help forge a path to recovery

industry.

and a reimagining of how a brewing

After almost a year in various stages of

business can thrive, the relationship

lockdown, it is no longer the mere fact

between mental health and brewing

of living through a pandemic and nearly

will for many remain the elephant in the

a year isolated from friends, family and

room.

colleagues that individuals are having to contend with.

Due to, amongst other things, the

Many in the brewing industry have

financial pressures that the pandemic has

experienced substantial financial and

wrought, with the UK economy shrinking

operational pressures as a result of

by a record 9.9% in 2020, the rising

having to contend with an ever-changing

mental health crisis has reached a tipping

public health landscape.

point for which businesses will be dealing with for years to come.

No longer simply in fire-fighting mode,

It is worth considering how a person can

many have been working under intense

bounce back from major challenges and

pressure to keep independent and small

thrive. What it means to be resilient.

breweries afloat with a merry-go-round

In order to make the concept of resilience

mix of uncertainty of furlough schemes,

less abstract, Mental Health First Aid

increased hours, often compounded by

England talk about the concept of a

added childcare and teaching obligations

“stress container”.

as a result of school closures.

The idea is that the bigger the container,

brewersjournal.info

They are also heavily reliant on

the more resilient the person is to stress.

government support to survive this

But both the volume of the container and

latest lockdown, including the extended

the volume of the issues the person is

Coronavirus Job Retention Scheme

facing play a key role in how well people

and financial help announced by the

respond.

Chancellor.

If the container overflows, difficulties are

All of these factors can increase feelings

more likely to develop as the stress is out

of anxiety, loneliness and isolation, which

of control.

are factors for mental ill health.

The stress container contains a tap to

Recent data presents a stark picture.

let stress out – this refers to coping

Stress-related absences in 2020 rose

strategies that can be employed to help

64% compared to the previous year. UK

reduce unhealthy stress and maintain

workers have increased their working

good mental health.

week by almost 25% since the pandemic

Some coping strategies are helpful –

MARCH~APRIL 2021

|

31

Left: The idea is that the bigger the container, the more resilient the person is to stress

things like getting adequate rest, making

feel heard and that their needs are

be treated with empathy and that they

time for positive experiences, asking for

approached from a position of empathy.

can express themselves without fear of

help from others.

Given the challenges we are facing, even

stigma. Thinking about the brewery’s

if an employer cannot make a change

wellbeing strategy in a holistic sense is

There are also unhelpful coping

to someone’s macro environment, they

worth the time, as there may be areas

strategies that many of us have used

might be able to make a change to their

that are being under-utilised.

from time to time which might feel

micro work environment and make a

like they are helping the situation, and

positive difference.

For example, many businesses have employee assistance programmes

sometimes do in the short-term, but if abused can become additional stressors

Managers are recommended to have

(EAPs) but suffer from lacklustre take-up.

and fill up the container even more –

regular check-ins and create space for

It might be time for a re-launch to

things like working excessively long

conversation about the demands of work

promote its positive benefits, or even

hours, self-medicating with drugs or

and wellbeing.

to consider whether there a better alternatives in the market to reflect the

alcohol, or not getting enough sleep.

For employers in the brewing industry, it

Making time for discussions around

demographics of the workforce, such as

is crucial then to work to turn on the taps

wellbeing can help set an inclusive tone

EAPs through apps that may be more

to help people cope and build up a more

and create opportunities for individuals to

user-friendly and get better engagement.

resilient workforce.

feel able to talk more openly, especially if individuals have been regularly burning

Not all mental health initiatives need to

PREPARING FOR THE FUTURE

the midnight oil.

cost anything to set-up. Thinking about

Employers are recommended to acquire

It also might mean building in and setting

as Winter turns to Spring, maybe it will be

the tools to be able to spot the early

expectations around working hours and

time to initiate “Walk and Talks” instead

signs and symptoms of a mental health

the taking of breaks. The taking of annual

of static meetings so that everyone

issue developing, or of an existing

leave should be encouraged – it is not

is getting exercise and releasing

condition worsening, so they can provide

all about that beach holiday (though

endorphins throughout the day.

support and early intervention to their

we can but dream…), but rest away from

employees.

the brewery and the work phone and

Lastly, business owners should not forget

This means investing in training so

blocking out time to not be “always-on”

to take care of themselves. It is a cliché

that managers can lean in to difficult

that is key to helping maintain resilience.

for a reason, but making sure that oxygen

how work is organised can be helpful –

mask is put on first is so essential given

and sensitive workplace conversations without hesitation, or fear of making

Employers should also ensure they are

the enormous pressures at the moment.

matters worse.

signposting the internal and external

So it is more important than ever for

support available, and participate in

employers to think about their own stress

It is not about feeling like you have to “fix”

mental health campaigns to help show

container to help keep them resilient and

a situation, but about embedding a more

their employees that they take their

in the right frame of mind to support their

open and inclusive culture where people

mental health seriously, that they will

workforce.

32

|

MARCH~APRIL 2021

BREWERS JOURNAL

P R E M I U M

ALCOHOL FREE MALT EXTRACT Brewing Innovation from Muntons

MEET THE BREWER

TAKING FLIGHT OPENING A BREWERY DURING A PANDEMIC IS FAR FROM IDEAL. BUT IF YOU HAVE FAITH IN THE BEER YOU BREW, ENGAGE WITH THE INDUSTRY AND EMBRACE THE COMMUNITY AROUND YOU THEN YOU’LL BE ON THE RIGHT PATH. AND THAT’S EXACTLY THE APPROACH BEAK BREWERY OF LEWES HAS TAKEN.

A

ll we’ve ever known is

had to put one foot in front of the other,

lockdown”.

remember that we had come this far and

It’s nearly one year to the

to just keep on going.”

day since Boris Johnson, the UK Prime Minister, took

And 12 months on, they’ve done just that.

to the airwaves informing viewers that

While UK hospitality has remained in a

life, as we knew it, was about to change.

state of flux, and that’s putting it kindly,

From that point on, you could only shop

Beak Brewery has used the fleeting

for basic necessities.

periods between lockdowns to establish

Exercise was limited to one form a day,

itself in the Lewes community.

travel was restricted for essential work only and ultimately, the people of the UK

Through its Sussex taproom and local

were told to stay at home.

deliveries, the duo, with the addition

The perfect time, then, to be opening

of operations and taproom manager

your own brewery. But that’s exactly

Katerina Turkova, is satiating drinkers.

the situation that Danny Tapper, owner

Whether they’re dyed in the wool fans of

of Lewes-based Beak Brewery, found

good beer, or consumers that have had

himself in.

their curiosity piqued by a new kid on

“We had just signed for a 10-year lease

the block, the Beak name is permeating

on our site and then the whole of the UK

Lewes and beyond.

went into lockdown,” he recalls. “And just like that, every pub was closed. Great, I

“From very early on, we were cautious

thought”.

about the role that the taproom could

“And I had just handed in my notice!”

play in the business,” says Head-

adds head brewer Robin Head-Fourman.

Fourman. “We’re about a 10-15 minute walk from the centre of town. I knew

Leaving his position of four years at the

it was a good place for a brewery, but

venerable Burning Sky to join a new

less certain if people would make the

business was always going to be a leap

trip. For some, 10-15 minutes is a long

of faith. He just didn’t expect his decision

walk. Thankfully the reaction to opening

to be challenged so quickly.

showed there was nothing to worry

“I was ill at the time so I was actually

about”.

isolating. I found myself watching the news and thinking ‘oh no, maybe this was

Tapper adds: “Coming from a big city,

all the wrong idea’. It was pretty terrifying,”

that’s not a long walk at all. We even had

he explains.

suggestions of running a minibus service between the brewery and town!

But through darkness, comes light.

“But the community has been great. We The fledgling outfit had already brewed

had hoped for maybe 20 people over a

an early batch of its Parade IPA at Head-

weekend but instead we had between

Fourman’s previous employers, and the

200-300, which is incredibly rewarding.”

response to the 6% hop-forward beer exceeded all of their expectations.

With the taproom currently shut, Tapper says the brewery is indebted for the

“Mark (Tranter, founder of Burning Sky)

support it has received from across the

kindly let us brew a beer. We did a pre-

industry.

sale, which went mental. It sold out and

brewersjournal.info

gave us a boost, not only in cashflow

“I truly believe that independent

but for our confidence in what we were

bottleshops are the absolute saviour of

doing,” says Tapper. “We knew we just

the craft beer industry throughout this

MARCH~APRIL 2021

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35

in the industry might have seen, or sampled, our beers over the last four years but they were in very limited quantities.”

I truly believe that independent bottleshops are the absolute saviour of the craft beer industry throughout this whole situation, Danny Tapper, Beak Brewery

Tapper would brew, no more than two or three times a year, during his spare time.

As an editor, author, columnist and food and drink writer, his love affair with beer was a long time in the making.

“Whenever I had a bit of spare time and money I would visit a friend’s brewery and brew a batch of beer,” he recalls.

“But the trouble with nomadic brewing is that you often probably lose money on everything that you do. Or maybe that says more about me and how I approached it all!”

Hailing from Leeds, Tapper’s passion for beer comes from from sitting in Yorkshire pubs with his family.

whole situation,” he says. “I’m surprised

“If we ever went out to eat it would

more hasn’t been said about it to be hon-

be to a pub. We were never taken to

est. Because, for us, if bottleshops didn’t

restaurants. And through my grandad,

exist, we wouldn’t be open right now.”

I got into drinking Bitter,” he says. “And then later, my friends and I would visit

“Obviously we all love pubs, and with

pubs and rate pints of real ale out of five.

them all shut, we’ve all turned to other

It as almost like Untappd before those

avenues to enjoy beer,” he explains.

type of sites took off.”

Head-Fourman adds: “One thing I’ve

A well-trodden path into homebrewing

noticed on local deliveries is how vital

followed and Tapper tried his hand at

the community is. One week you’ll be

recreating the beers from brewed at the

delivering to one house and a week later,

beloved Kernel Brewery in London.

there’s three or four new customers on the same street.

“I just tried to replicate the beers that Evin (O’Riordain, founder) would brew.

“You’re turning up with fresh beer

I didn’t always get close, but it was fun

ahead of the weekend and everyone is

nonetheless. And that’s how I learned

very, very happy to see you. That level

more about beer,” he explains.

of support, along with the custom of bottleshops, has kept us going.”

Immersed in beer, both professionally and personally, Tapper would eventually

While Beak Brewery emerged on many

go on to brew batches of his own recipes

radars in 2020, it was actually conceived

at breweries across the UK. It gave

as a ‘nomadic’ project some years before.

him the taste for turning a hobby into

The Beak spent several years creating

something more than a side project and

unfiltered, seasonally-inspired beer with

with that, Beak was born.

friends at UK breweries such as North Brew Co, Partizan, Beavertown, Burning

“I knew I really wanted to turn this into a

Sky and Northern Monk.

more sustainable project and maybe get our own kit,” he recalls. “So we got some

36

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MARCH~APRIL 2021

“There’s something of a mystery

investment together to raise money for

surrounding us,” says Tapper. “People

a brewery in Lewes and here we are.

BREWERS JOURNAL

“Together we are interested in beer, not just for the sake of beer, but from a flavour perspective”., Far left, from top, Danny Tapper, Katerina Turkova, Robin Head-Fourman

38

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MARCH~APRIL 2021

BREWERS JOURNAL

The whole story of Beak is about five years in the making, so it’s quite funny when people think we’re new, when I’ve actually been hanging around for ages!”

Tapper was introduced to HeadFourman, Beak’s would-be head brewer, through Jonathan Hamilton. Hamilton previously ran the Tempus Project at Beavertown in London before cofounding Newbarns Brewery, some 400 miles north in Leith, Scotland.

“Jonny messaged me saying that Danny was moving to town and that we should meet up,” says Head-Fourman. “We met for some beers and there was talk of opening a brewery. There was definitely some shared interest in making that a

You’re turning up with fresh beer ahead of the weekend and everyone is very, very happy to see you,” Robin HeadFourman, Beak Brewery

reality.”

Coming on board the Beak journey Head-Fourman, in his own words, started

with Tapper gave Head-Fourman the

out home-brewing as a means to get

opportunity to add his technical expertise

cheap beer when he was a teenager. But

to the growing operation.

this would quickly turned into a genuine interest.”

“I had put in quite a lot of the groundwork regarding the business side but when

“I’ve pretty much been brewing beer

Robin got involved, he really took over

since before it was legal for me to brew

the production responsibilities, while

beer, or drink it,” he laughs. “I managed

mapping out the beers we would go on

to convince my dad it would be a great

to brew,” says Tapper. “Having him able to

science project and I would learn a lot

jump in and take over that side was very

from it. And it worked! I got a little kit, a

valuable.”

can of extract and off I went on a home brewing journey.”

The duo commissioned Derbyshirebased Malrex on the brewhouse front.

He adds: “During my undergrad, I did a

It was the first time Head-Fourman was

few shifts at a local brewery, and I was

tasked with designing and building a

hooked. I decided to enrol in the MSc in

production brewery, but an opportunity

Brewing and Distilling at Heriot-Watt.

he relished.

“While completing my Masters I worked in Edinburgh where I was lucky enough

“I’ve made a few key modifications; firstly,

to meet Mark Tranter, who took me on

we’ve got an oversized mash tun that

for some work experience at Burning

allows us to make any strong beers that

Sky. One thing led to another and I found

we want without resorting to adjuncts;

myself brewing at one of my favourite

secondly, we’ve designed a custom

breweries.”

whirlpool to allow high hopping rates in our IPAs, and finally we’ve a simple bit

“At Burning Sky there is respect for

of kit to allow us to purge hops with CO2

quality and for consistency. But within

before adding to the fermentation vessel.

that, there is scope to be quite playful

These small modifications were made on

and quite experimental, too,” he says.

top of a great design by Malrex.”

The oversized mashtun, which forms part

brewersjournal.info

“A lot of Mark’s beers have a great deal

of the three vessel brewhouse, can fit

of refinement to them. And it’s that

up to 1.25 tonnes of grain. An important

combination of qualities that I hope to

quality for a brewery that brews a lot of

have taken with me.”

beers in and around the 6% ABV ball-

MARCH~APRIL 2021

|

39

park. And much of this focus is beers in

to give that beer a story.”

Another part of the brewery’s proposition is its mixed fermentation offering.

the hop-forward space.

Beak’s hazy, hop-forward beers have Current beers on offer at the time of

helped establish it during its formative

“Lots of breweries have been ageing beer

writing include Queue, a 5% IPA brewed

months as a bricks and mortar brewery.

in oak for a long time now. For our mixed

with Azacca, Simcoe, Amarillo and

But the head brewer, along with Tapper,

fermentation beers, I chose a material

backed up with a grain bill of Marris Otter,

are certain on their plans to brew a

that’s popular in wineries - concrete. I

Oats, Wheat and Caragold, while London

diverse range of styles.

wanted our mixed fermentation beers to reflect their surroundings - being located

Fog brings it all together.

Elsewhere, the aforementioned (and

One such example is Déšť, a 5%

on an industrial estate under some

award-winning) Parade features Citra,

Unfiltered Czech Pilsner, while Oopla

imposing chalk cliffs, concrete seemed

Mosaic and Idaho-7, brimming with fruit

is a 10% imperial stout brewed with six

like the right choice,” he says.

bubblegum flavours of mango, orange

varieties of malts along with flaked oats,

peel, pineapple and ripe flat peaches.

organic Madagascan vanilla pods and

Head-Fourman adds: “The concrete is

30kg of freshly roasted coffee.

breathable, allowing the wild yeast to continue to develop flavour slowly, and

“Robin is a very good cook and my background is in writing about food.

“When it came to Déšť, I guess I wanted

will also impart a nice minerality to the

Together we are interested in beer,

the professional challenge of brewing

beer. I’m working with a yeast-lab to cap-

not just for the sake of beer, but from

a solid lager,” he says. “I love lagers and

ture and isolate a few strains of wild yeast

a flavour perspective,” says Tapper.

there aren’t too many brewed around

from locally foraged flowers, fruits and

“When it comes to making a new beer,

here, so it was a really nice counter-

honey. These will form the basis of our

it has to focus on the experience of

balance to the really fruit-forward juicy

house yeast culture and provide a unique

flavour, aroma, and what works. It’s not

New England IPAs we produce.

flavour to the beer.”

Tapper adds: “At the end of the day, we

And Beak is unique in itself. For an outfit

are really into beer. And it’s not just the

that has only really existed during the

For Head-Fourman, he wants to make

New England-style Pales and IPAs. We

constraints of a global pandemic, Tapper

beers that people can enjoy together.

tend to be interested in all different beer

is excited about what the future holds for

styles and believe it or not, there will be

the brewery.

simply about making something that is incredibly hoppy.”

“When brewing Strangers, I found

a time when New England IPAs are not

myself looking at all these amazing

going to be the most in-demand beer.

“I’m excited because, right now, this

places you would want to go on holiday,

We don’t want to pigeonhole ourselves.

is hopefully the worst point for us. I’m optimistic the situation will improve from

but couldn’t,” he says. “I imagined nice

springtime onwards,” he says.

tropical cocktails on the beach, and

“Of course, they account for a massive

tried to recreate that with the addition of

amount of our sales, but you want to

hops like Sabro. It might sound a bit self

play around with different styles. And you

“And i’m just excited to see our beer in

indulgent, but it was just my way to trying

know, that’s what keeps it interesting.”

pubs!” exclaims Head-Fourman.

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BREWERS JOURNAL

LET THEM DRINK CAKE! TOO SWEET? TOO BRASH? TOO AMERICAN? BUT OVER HERE – PASTRY BEERS CONTINUE TO RISE IN POPULARITY. WE’LL LOOK AT WHAT MAKES A PASTRY BEER A PASTRY BEER... AND IT’S NOT PASTRY. VELO MITROVICH REPORTS

G

oing by the reaction of

are those of us trying to track sales to

some, there must be

see just how popular pastry stouts are

a law out there on the

becoming.

books that states a beer can’t be fun and most

That said, the USA largest online craft

definitely can’t be whimsical.

beer retailer, app-based Tavour, has

In a recent article in The New York Times

added ‘Pastry Stout’ and ‘Imperial Pastry

on pastry stouts, what was interesting

Stout’ styles to its list of available beers.

were the many published comments

These two categories make up around

that followed. “Beer can only have four

15 percent of Tavour’s total sales. Regular

ingredients!” “Beer isn’t sweet thus this

stouts account for around two percent.

isn’t beer!” “Pastry stouts are for people who don’t like beer!” And, despite this

In a 2019 Nielsen survey, 95 percent of

being the 21st century, there were even

US craft beer drinkers prioritized tastes

comments that said pasty stouts were

over such things as freshness and

“made for women”.

ingredient lists.

TRENDING

These drinkers want FLAVOUR spelt

42

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MARCH~APRIL 2021

However, in a check of German

with all capital letters, which explains the

seismographic recordings, there appears

longevity of heavily hopped IPAs which

to be no unusual activity centred on

show no sign of disappearing, despite

old German graveyards containing the

having obituaries written every year.

bodies of historic brewmasters. Not a single one is turning over in their grave at

Jared Lewinski, head brewer at

the thought of pastry stouts.

Cincinnati’s Listermann Brewing and creator of Cookie Wizard Pastry Stout

It is easy as cherry pie to figure out

among many others, says: “I think

when the term pastry stout came about,

especially for young drinkers, this new

coined by US beer blogger Alex Kidd

cohort, it’s like ‘Why do I have to sit here

[Dontdrinkbeer.com] in 2017 as an insult

and be challenged? I want something

to these highly sweet, high-alcohol,

that tastes good to me right now’.

flavoured Imperial Stouts that were hitting the craft beer scene.

“They don’t need to know the history and

But, as to when the first brewer looked at

the ingredients. They just need to know it

a piece of chocolate cake and thought it

tastes like a cupcake,” he told NY Times.

would be so much easier to drink than to eat, that’s anyone’s guess.

The truth of the matter is, over beer’s long, long history, people have made it

If Kidd was hoping this name would

with many, many things, giving it many,

deter brewers and drinkers from playing

many different flavours. How is making

this sweet, wicked game, he failed

a stout that tastes like Neapolitan ice

completely. Instead, with this new

cream not a beer?

description, these stouts now had a definition and title, although not one

“I think one of the great things about

recognised by any beer association.

Pastry Stouts is their pretty wide spread

The only ones missing out on anything

appeal,” says Matt Arens, head brewer

with this lack of official subcategory

at Oslo’s Amundsen Brewery, creator

BREWERS JOURNAL

Over beer’s storied history, people have made it with many, many things, giving it many, many different flavours.

of the Dessert in a Can series of Pastry

holiday spice additions, for something we

Stouts, and one of – if not the – leading

felt was pretty festive – salted caramel on

European Pastry Stout creator.

a chocolate chip cookie base.

“Even though their ABV and appearance

“The beer proved pretty popular and

Brewing Company, says that the key

might be daunting to some, the flavour

we continue to brew it to this day. The

to making a Pastry Stout is laying the

profile of these beers is often rooted

other Dessert in a Can beers aren’t true

flavours as a baker would.

in something very familiar to even the

one-offs, where we only brew them once.

most casual beer drinker,” he says. ”They

But we tend to brew them once and

For Coronado’s 21st anniversary beer,

make nice gateway beers for the drinker

then move on to something new, only

they decided to make a German

who is only starting to venture into craft

coming back to a concept after a bit of

chocolate cake version of their Stupid

beer, but at the same time they pique

time. Zygoat is different in that it is almost

Stout.

the interest of your most avid craft beer

always available.”

Not common in the UK, in the States,

that had too much fat in it.

In an interview with Craft Beer & Brewing, Mark Theisen, head brewer at Coronado

German chocolate cake is a basic

drinkers.”

KEY INGREDIENTS

chocolate cake with an icing made with butter, coconut, pecans and sometimes

According to business publication

cherries.

Bloomberg, people experiencing

When making a Pastry Stout, brewers

pandemic lockdown are eating more junk

describe the Stout as being the base, the

and comfort food than ever before. “Just

canvas or the backbone for what will be

Theisen says that to create the flavour,

as [US] sales of frozen waffles and Oreos

coming next.

they reversed engineered the cake,

are on the rise, so are beers infused

What sets Pastry Stout apart from other

taking apart each flavour and then trying

with foods that could euphemistically

flavoured beers is that its thick and

to figure out how to duplicate it in the

be called ‘comfort’.” With pubs, bars and

luscious. It’s not quite as thick as a milk

beer. The biggest challenge they found

restaurants closed, a high ABV of around

shake that you can stand the straw in the

was the coconut.

nine to 12 percent won’t matter to home-

middle of it, but that gives you sort of the

bound drinkers.

idea.

“You can end up with something that tastes like sunscreen,” he says.

Shaun Burns, owner and head brewer

Arens defines Pastry Stouts as such.

at Phase Three Brewing in the USA

“Pastry stouts for us are the liquid

People want to be able to taste each

told Bloomberg that he has seen sales

reincarnation of our favorite desserts.

flavour in a Pastry Stout. It would be

increase during the Covid-19 pandemic.

The bold use of adjuncts like cacao,

pointless to create a Marathon (Snickers)

One release, Curvature B6, went on sale

coconut, coffee or vanilla –among many,

Pastry Stout unless all the flavours of the

online on May 20. The 12.5% imperial

many others – brings these beers to a

nougat, peanuts, caramel and chocolate

stout, brewed with pecans, caramel,

whole other level of confectionary. These

came through.

and chocolate, sold out within seconds.

beers are big and sweet, but with a thick,

Before the pandemic, it might have taken

silky mouthfeel, they are so deceptively

To get an idea of what adjuncts US

hours.

smooth.”

brewers are using, go to Nuts.com,

With many brewers, they see Pastry

What helps to create this feel are the

You’ll see four different types of coconut,

Stouts as one-off seasonals; they seldom

unfermentable sugars used, such as

raw cacao nibs, vanilla beans, graham

brew twice the same creation.

the mainstay lactose – from milk – or

cracker crumbs, marshmallow bits,

There are, however, some brewers who

dextrose from corn. Because the yeast

peanut flour, and a whole lot more.

have seen so much success with one,

doesn’t devour these sugars, they stay

that they add it to their core range. Case

with the stout giving it its final sweetness,

“As far as our use of adjuncts is

in point, Amundsen’s Zygoat.

which leads to candy or dessert flavours.

concerned, I think we’re pretty conscious

“Our Zygoat is in the same family as our

One thing to remember when using

beer, says Arens. “Everything plays its

Dessert in a Can range,” says Arens. “It

these sugars is, despite some brewers

own part in contributing to this overall

was initially designed by us a modern

saying otherwise, you can add too much.

impression of a pastry or dessert. Some

take on a Christmas beer. We dropped

In an experiment carried out years ago

may play more of a leading role, whereas

your typical cinnamon and assorted

in the USA, researchers wanted to test

some are more of a supporting act.

people’s tolerance to sweetness and to

“All the adjuncts we use should work

fat. For subjects they used an American

together to build up the flavour profile

college football team and gave the

of the beer and create an impression

players milkshakes. While they could

of a dessert. When we frame a beer as

create a milkshake that was too sweet for

Neapolitan Ice Cream or Pecan Pie, we

any to drink, they never could make one

want the drinker to come away with the

wholesale, and then to its brewery site.

of the adjuncts we’re putting into the

“Even though their ABV and appearance might be daunting to some, the flavour profile of these beers is often rooted in something very familiar.”

brewersjournal.info

MARCH~APRIL 2021

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45

“Pastry Stouts are in it for the long haul,” Matt Arens, Amundsen Brewery

Is this is the flavour you want to put in your cans of beer?

That said, right now with COVID-19 restrictions still in place and all breweries from the smallest to the largest are having to rethink how they do business, Pastry Stouts can bring business to your door and attention on your Facebook/ webpage.

There are some excellent Pastry Stouts out there – with a couple being even alcohol free. You can see why consumers are paying the price they are for these feeling that they literally just had a sip of

Pastry Stouts might go through this same

that very dessert,” he says.

process or they might fade. Either way,

Although to some brewers the idea of

they’ve proved to be a successful venture

Pastry Stouts well deserve a place in your

using extracts and flavourings borders on

for many breweries.

brewery. But just remember this, if you

wonderful beers.

can’t drink and enjoy your creation, don’t

heresy, by using them you’ll be able to achieve the exact flavour you want a lot

But, if Pastry Stouts have one problem, it

expect your customers to as well – or to

easier than by using the real ingredients,

is this. Just because as brewers we can

come back.

for example if you were making

do something, should we? If somebody

Chocolate Digestive or perhaps a Jaffa

wants chocolate milk and beer, do we

“I say that Pastry Stouts are in it for the

Cakes Pastry Stout.

have to combine them together?

long haul,” says Arens. “Sure, it could be that now is their highpoint. If could also

THE FUTURE

When Pastry Stouts first started to hit

be that that their moment is in the near

the scene in the USA, at times the main

future, but I don’t them going away.

Everything you’ve heard about Pastry

reason seemed to be the shock value

Stouts probably goes against everything

publicity of doing something like making

“From a brewing and drinking

you were taught as to how a beer should

a beer that tasted like Frosted Flakes.

perspective, I feel these beers are

be make.

But then the brewery down the street

too tempting to just fade away. As a

had to top that so they came out with

brewer, building these flavours up and

Will people be drinking them in another

Marshmallow Frosted Flakes and so on

layering them in a beer is just too much

10-year’s-time? When California-style

and so on and so on, until the quest for

fun. There’s too much to explore in the

IPAs hit the scene, nobody predicted

the wackiest, over-the-top pastry stout

framework of a pastry stout.

they would be around for decades and

became like the USA/USSR arms race.

“And I think craft beer drinkers have the

yet they still are and still leading the craft beer industry.

With Blueberry Muffin pastry stouts,

same experience when they get to try

They had their insane and reckless

which are a popular one for US breweries

these beers. Each beer is an experience

teenage period, with breweries trying to

to make, you have to remember that 90

unto itself. Part of the fun with these

out-hop each other. Those days are gone

percent of blueberry muffins in the USA

beers is trying to wrap your head around

and, for many, there is a mature feel to

taste horrible thanks to artificial blueberry

everything that’s going on in the glass.”

hoppy-IPAs today.

flavouring.

46

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BREWERS JOURNAL

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KEEP ON TOP OF BREWERY HYGIENE WHILE YOUR BREWING SCHEDULES ARE LIKELY TO HAVE BEEN IMPACTED BY THE PANDEMIC, YOUR FOCUS ON IMPECCABLE HYGIENE STANDARDS SHOULDN’T BE, EXPLAINS PETER THORMAN HOLCHEM UK SALES MANAGER FOR BREWERY & BEVERAGE, HOLCHEM, WHO HAS BEEN WORKING WITH THE SECTOR TO ENSURE THEY ARE READY FOR BUSINESS WHEN LOCKDOWN ENDS.

T

he brewing industry is

strategies that can be implemented.

facing unprecedented

One is local decontamination of specific

times. We are constantly

areas of the brewery if one or two cases

looking at the issues caused

of COVID-19 are identified. The other is

by COVID-19 and lockdown

decontamination of the whole brewery if

and also onto the future and how it will

the cases of COVID-19 are numerous and

impact cleaning plans going forward.

the site chooses to temporarily close.

Here at Holchem we are working with

Our teams have interpreted government

customers that are operating, and those

guidelines on this and developed two

who aren’t, to help with their hygiene

specific cleaning instruction cards to

routines, and to ensure they are ready for

help businesses meet the necessary

business when lockdown ends.

requirements.

As well as the daily hygiene routines,

Enhanced touchpoint cleaning and

we’ve been advising on maintaining

barrier controls are also key. There are a

cask hygiene as it’s a major issue and

number of additional steps that need to

lockdown can lead to fly eggs (not a

be taken, for instance, when it comes to

winter issue) and baked on staining.

barrier controls and entering and exiting a

Regular cask inspection is vital to validate

site it is good practice for the drivers and

cleaning regimes.

other staff delivering (and taking away) to the premises not to leave their vehicles.

It’s important to ensure the most suitable detergent is being used including

Important points to note are that

Caustics – a powerful detergency that

drivers should always be supplied

can be used at high temperatures and

with an efficacy tested hand sanitiser, a

cost effective if used with detergent tank;

disinfectant, and paper towels.

Chlorinated Caustics – generally one shot is needed due to degradation of chlorine

Drivers should also use a hand sanitiser

and it can be used at lower temperatures

before passing delivery documents to

and finally Neutral Detergents – to be

food premises staff.

used where soft metals are present that would be corroded by caustics.

On site changing and washrooms are a major control barrier to reduce

Keg hygiene is also an issue – after

introducing physical or microbiological

prolonged periods of no use, double

hazards into the brewing area.

washing of kegs is recommended.

The procedures in place should be re-

After extended periods being out of

evaluated to ensure they are sufficient to

use FVs / CTs / BBTs / Yeast Tanks etc

control the additional hazard of SARS-

should be cleaned as though they had

CoV-2. We have listed out on our website

just been emptied. Depending on the

all the points to consider when looking at

standard of hygienic design a deep clean

routines.

could be required.

These steps should work alongside

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Decontamination of sites may also be

enhanced touchpoint cleaning. It may

required should a member of the team

be worth identifying the touchpoints by

test positive for COVID-19.

their category because the frequency of

There are two decontamination

cleaning/sanitation will vary.

BREWERS JOURNAL

From light switches, to doors, door

have been developing and testing

handles, alarms to laptops to computer

new and existing products to help our

screens with the variety of surfaces, it is

customers in the brewing sector meet

important to choose a cleaning method

the challenges the virus has brought to

that is appropriate, effective and does not

everyday lives.

damage the surface.

The products can be used for cleaning For instance, with plastic or stainless-

and disinfection of touch points and

steel door handles a disinfectant wet

for personal hygiene and include A23

wipe or a dry wipe plus spray disinfectant

Virucidal Disinfectant, A28 Anti-Viral

would be suitable.

Cleaner and Disinfectant and Handsan hand wash.

With a computer an alcohol based wet wipe would be most suitable. Detailed

We advise all brewers to consult with

information is available on our website.

our teams before implementing any hygiene routines to ensure the plans are

Hand hygiene is of course of the

meeting the needs of the business and

upmost importance and stringent hand

government guidelines.

hygiene routines for all staff need to be understood and implemented with regular training on procedures and the correct products to use is recommended.

In terms of the most effective products

On site changing and washrooms are a major control barrier to reduce introducing physical or microbiological hazards into the brewing area,” Peter Thorman, Holchem.

to be used during the pandemic we

brewersjournal.info

MARCH~APRIL 2021

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49

HOW TO PROTECT YOUR BRAND RIGHT NOW PROTECTING YOUR BRANDS AND ENFORCING WHEN NECESSARY NEEDN’T BE EXPENSIVE NOR TAXING. A BRIEF LEGAL OPINION CAN BE INEXPENSIVE AND PAY DIVIDENDS DOWN THE LINE, EASING THE STRESS OF COMPETING IN THIS NOW CROWDED MARKETPLACE, ARGUES CAMERON MALONE-BROWN, A CHARTERED TRADE MARK ATTORNEY AT POTTER CLARKSON LLP.

P

re-Covid, the UK craft beer market was going from strength to strength.

With demand increasing across all channels, it was

something of a boom time for the sector.

Since then, brewers have had to be quick to react to a completely different sales environment – and one that is subject to further change as lockdown eases.

Right now, in a bid to survive, brewers are having to focus their efforts on ‘off premise’ sales, which has required

under the supervision of an experienced

significant agility to secure channels to

brewery or marketing team, stands a

market, either via effective ecommerce

greater risk than ever of infringing or

routes or by securing valuable shelf

being infringed by a third party.

space in retail outlets.

Even BrewDog, which rode the craft beer Before the products hit the shelves (or

wave as well as any UK brewery, is not

the consumer’s doorstep), they will have

immune, having been challenged over its

already overcome multiple operational

Brewdog Elvis Juice.

difficulties, such as reconfiguring packaging and sourcing effective means

Right now, with such intense competition

of delivery.

to win the over the craft beer consumer, the risk of challenge and potential need

With the industry now exclusively

for enforcement is greater than ever.

focussed on a narrower sales

Thankfully, there are cost-effective steps

environment, it is more important than

which may be taken to manage risks and

ever to have a brand that stands out in

ensure that branding may be rolled out

the crowd.

without hindrance.

Many breweries get this perfectly right, with products that can be picked from a

Protecting your brands and enforcing

line-up at 20 yards, so distinctive are the

when necessary needn’t be expensive

trade marks and branding.

nor taxing. A brief legal opinion can be inexpensive and pay dividends down the

Breweries have been wise to the need to

line, easing the stress of competing in

develop eye-catching brands for some

this now crowded marketplace.

time. From 2009 to 2019, the number of trade mark applications filed seeking

Getting it right straight off the bat will

protection in the UK for “beer” (in class

enable further focus on where we can all

32) increased by around 530%. This huge

agree it ought to be - great beers.

leap is indicative of the growing market and increased importance of ring-fencing

Cameron is a chartered Trade Mark

intellectual property rights.

Attorney with a particular specialism in the craft beer sector, as well as an unhealthy

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MARCH~APRIL 2021

One result of this surge, however, is that

and expensive fascination with barrel aged

any new brand entering the market, even

stouts. He works for Potter Clarkson LLP.

BREWERS JOURNAL

FOUR WAYS TO PROTECT YOUR BEER BRAND It is difficult not to immediately commit emotionally to a new

3. PROTECTING YOUR BRAND IS ABOUT BEING ACTIVE, NOT PASSIVE

brand idea, especially the good ones. After all, what is craft beer

Registering trade marks provides you a reliable basis to enforce

if not an endeavour of passion? Taking a moment to check the

your brand, but that is just the beginning. Enforcing your rights

risk position on the trade mark register and in the market can

requires monitoring and, where necessary, action. Trade mark

mean the life or death of the brand, and result in enormous cost

watching is a service whereby you are notified of parties filing

savings down the road.

trade mark applications for marks identical and similar to yours.

1. LOOK BEFORE YOU LEAP…

Without this information, a similar trade mark could reach regis-

2. KEEP CALM IF YOU RECEIVE A CEASE AND DESIST LETTER

tration and potentially shelves because you weren’t in a position

A letter of this kind will likely detail the other party’s best-case

a powerful tool.

to object. A combination of a registered trade mark and watch is

scenario, which is unlikely to be your only option of settlement. seriously you would take the matter if the roles were reversed,

4. BE BUSINESS-LIKE AND EFFICIENT IF CONFLICTS ARISE

and b) what a reasonable resolution could look like to both

Don’t let the grass grow if you find yourself embroiled in a dis-

sides. Bear in mind, however, that the risk of injunction is higher

pute – if it reaches court, a judge will take a dim view of simply

than in some other industries, so serious threats do need to be

burying your head in the sand. Many disputes are resolved

addressed.

through discussions between breweries, as ought to be the

Legal advice is advisable but the first step is to consider a) how

case. That said, your brands deserve more than gentleman’s agreements, and putting pen to paper may alleviate further conflicts down the line.

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02/12/2016 17:01

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51

MEET THE BREWER

THE SCIENCE OF BREWING

S

ir Geoff Palmer once told us

Launching its first beers in January 2014,

that technology is science

Atom Beers was recognised as a ‘Start-

that works.

up of the year’ by The Guardian.

Sir Geoff is the Professor Emeritus in the School of

It acknowledged the work undertaken

Life Sciences at Heriot-Watt University in

with scientific projects with the University

Edinburgh and frankly, an all-round cool

of Hull, the science classes it taught with

dude.

school groups and the success Atom had

And if Sir Geoff, who so famously

achieved with its beers across the UK

discovered the barley abrasion process,

and further afield.

was to journey to the Port city of Hull he would find Atom Beers.

But despite such accolades, Atom cofounder Allan Rice says a life in brewing

Not only an example of science and

wasn’t always part the plan.

technology in action but a brewery that was started by scientists, too.

“I graduated from Glasgow University back in August 2004, Jesus forever

For Allan Rice and Sarah Thackray,

ago!” he smiles. “Sarah graduated with

establishing Atom Beers back in

a degree in biochemistry from Oxford

2014 meant founding a business

University, and then we went travelling

that represented science, education,

for a year. We lived in New Zealand for

transparency and simplicity.

eight months, and then bombed around Australia and then travelled up through

Starting life in an industrial unit In East

the east coast of Africa. It was one of

Yorkshire, England, and funded through

those ‘let’s go see the world experiences’.”

support from family and friends, Atom is an independent business with its heart

Upon returning to the UK, Thackray

firmly placed in Hull.

took up a PhD at Edinburgh University, and Rice would begin a masters in

And did you know that Hull was the 2017

FOR ALLAN RICE AND SARAH THACKRAY, STARTING ATOM BEERS BACK IN 2014 MEANT FOUNDING A BUSINESS THAT REPRESENTED SCIENCE, EDUCATION, TRANSPARENCY AND SIMPLICITY. AND IN THE YEARS SINCE, THEY’VE DONE JUST THAT. 52

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Biochemistry at Strathclyde.

City of Culture? As UK City of Culture, it was brought into the national spotlight.

“And if you’re doing a Masters, you need to pay your way,” says Rice. “So I got a

Visitors flocked in their droves and

part time job at a local bike shop. This

according to the University of Hull, its

took up tonnes of my time because one

status as the UK City of Culture attracted

of my other passions is cycling.

more than five million people, £220

“Bu I was becoming annoyed at the fact

million of investment and created 800

that we weren’t really seeing each other

new jobs.

and just like that, an advert popped up on Gumtree looking for someone to sell

And visitors now have another reason

mini kegs at a farmer’s market for Stewart

to return, well two actually. Because

brewing. I thought maybe I should apply

in the years since, Atom Beers have

for it. So I did”.

opened not one, but two, establishments designed to satiate the thirsty masses

He adds: “I didn’t think anything else of

and take people on a journey through

it until the brewery’s co-founder Steve

great beer.

Stewart phoned me up and said, ‘I liked your CV’, can we have a chat?’. In my

BREWERS JOURNAL

did all it could to help inspire the next generation to consider careers in science and engineering.

“I suppose we were always a little bit weird in that regard,” says Rice. “We want to use the brewing process to educate the next generation of scientists, specifically those students that weren’t doing pure science, or those that didn’t think they could do science. So we took them into the brewhouse, and show them the brewing process.”

He adds: “You’re making something that people love and enjoy. But fundamentally there’s thermodynamics, the specifics of biology, chemistry, and the role in recipe creation. And sure, anyone could really do it, no matter where you’ve come from in life. We wanted to use a brewery to inspire and ignite that love of science in others.”

While that part of the company’s DNA is still alive and well, Allan says the rollercoaster ride of owning a brewery has sometimes got in the way of them dedicating more time to it, especially when expansion plans in previous yeas went far from as planned. head, ‘I thought I’ never sent a CV!’

During their time overseas, Rice carried

With that, back in 2005, Rice fell into the

out some consultancy in green energy

“We got some grant money, and in

world of brewing selling mini kegs. An

and, of course, took in BC’s brewing

addition to some borrowed money from

experience that would prove to be the

scene.

the bank, we invested in four new 25hl conical tanks,” Rice says. “We got them

catalyst for a career in beer.

He learned a lot from the provinces

installed in November of 2016, plumbed

As one of Stewart Brewing’s early

fantastic breweries but before long, it

them onto the new chilling system and

employees, Rice learned a great deal

was time to return home.

all four tanks imploded in one go. The

brewing, even though most of his time

While Atom Beers future co-founder

manufacturing company went out of

was spent on sales and deliveries.

Sarah retrained to be a teacher back

business and we lost £100,000 in a week.”

in their hometown of Beverley, Allan’s “It was a fantastic time. They’re an

journey led him to Tempest Brewing on

And just like that. Atom lost three

amazing company, amazing people and

the Scottish Borders.

quarters of their volume and, as a result, in Rice’ own words - spent 2017 trying to

make amazing beer,” he says.

Working at Tempest gave Rice the taste

survive.

However, as the years passed, Rice

for brewing once more but this time, he

would leave the world of beer and take

and Thackray knew it was time to do it

But thankfully for drinkers they did just

the plunge in renewable energy. He

themselves.

that, and have gone on to flourish in the years since.

found himself working as an ops and sales manager for a small micro wind

“So we found some money, moved to

In 2018 they opened their first venue

turbine company.

Beverley and opened a brewery of our

in Hull city centre, taking 200 years

That was until his partner Sarah was

own.”

of history and creating an inclusive welcoming venue with great food and

offered a postdoctoral role at the University of British Columbia.

And in starting Atom Beers, Rice and

brilliant personable staff.

Thackray considered it integral to the “So we moved to Vancouver!” he says.

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company’s ethos that the business

This was then followed with their second

BREWERS JOURNAL

Atom Beer’s brew team comprises of Allan, alongside head brewer Jamie and assistant Tom

“We’re very much focused on making

as good as the next batch, and the next

beers that sell but still have a little bit

batch should be even better.

of a twist to them,” he says. “And most importantly, from our perspective, is that

And while Rice is proud of the brewery’s

no matter what beer you are brewing, or

distribution across the UK and overseas,

what beer you’re creating, be it a strong

he is also very proud to call Hull home.

12% Imperial Stout or a 2.5% low ABV Pale, you should still be able to finish a

“It’s a city that punches well above its

glass and think, ‘I can have another one’.

weight,” he says. “And in 2017, when Hull

It might not be immediately, but you

was named the City of Culture, there

should be happy to try it again.”

were a lot of local businesses, small independent businesses that suddenly

Rice adds: “There are many beers at the

realised that they’re as good as anybody.

moment which are absolutely amazing.

And they shouldn’t be being downplayed

There’s no getting around it, they are

by peers in other cities.”

outstanding and really complex.

And it’s this fabric that Atom consider “But you get halfway through the glass,

themselves part of. While the last 12 or so

you’re still thirsty and find yourself

months have been a challenge to every

wanting something else to drink.

brewery, Rice is excited a brighter year

Interesting and complex is fine but it

that lies ahead.

needs to be drinkable, too.”

“I think the main message that everyone

venue in Beverley in 2020, taking another historic building and transforming it into

The brew team at Atom is lead by head

needs to hear at the minute is that as

something special. Venues that offer

brewer Jamie and his assistant Tom. The

long as everybody is safe, well, and we

lucky drinkers Atom’s diverse range of

former, who came on initially came on

are all working together, then that is a

beers.

board as a volunteer, heads up most

real positive,” he explains.

aspects of brewing, bouncing ideas And if Rice had it his own way, he would

between he and Tom.

“And we should remember that we’re lucky being in a field that supplies the

happily spend his days experimenting with all manner of styles, flavours and

Liaising with the brewery’s co-founder

hospitality trade and fortunate to call

ingredients, but he’s also mindful of the

and Chris in Sales, they all adopt the

ourselves part of it, too.”

need for a business head in brewing, too.

same view and that’s every beer is only

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BREWERS JOURNAL

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THE CONUNDRUM OF SUSTAINABILITY AS EVERY BREWER KNOWS ONLY TOO WELL, WHEN IT COMES TO SUSTAINABLE PRACTICES, BREWING IS NOT AN ENVIRONMENTALLY FRIENDLY BUSINESS. SO, WHEN IT COMES TO PROFITS AND A QUEST FOR CUSTOMERS, DOES BEING SUSTAINABLE MATTER? THE ANSWER IS ONE WORD: “YES”.

VELO MITROVICH REPORTS

I

t’s a feeling of dread. You see

companies. They show a bunch of kids

someone approach a lectern with

out in the boondocks planting saplings.

a stack of notecards a mile thick,

Why? Because TP companies care,

they clear their throats and begin:

they’re sustainable industries. For every

“According to the dictionary –“. Any

tree they cut down, they plant another.

and all words can follow, ranging from something innocent like “a best man” to

Do you buy into this? A course not. You

some latest buzz word which defies a

know that most of the trees cut down

clear definition such as “sustainable”.

to make a product to wipe your behind comes from virgin forests, also known as

Although Brewers Journal can find no

old growth forests.

UK-specific report, according to a US university study conducted in pre-Covid

You know that the trees they replant are

2018, the “majority of beer consumers

all one species, one age, planted in rows,

are willing to pay more for sustainable

with no underbrush allowed to grow and

beer.”

compete.

People who already pay a premium

And you know that if you were actually

for beer, as well as consumers who

able to sneak into these tree plantations,

make environmentally-friendly choices

you wouldn’t hear a single animal sound,

on other goods and services, are the

not a single beep. Between the chemical

most likely to pay extra for sustainably-

fertilizers, insecticides and herbicides,

produced beer.

they are as biodiverse as the Moon.

But – and this is a huge ‘but’ – there is no

If by chance, however, their goal is to

clear definition, no guiding institution’s

take the high road and plant a proper

seal of approval, or even government

woodland forest to offset their carbon

standards explaining what makes

usage, like BrewDog – ‘Drink Punk, Kill

something sustainable. It is all in the eyes

Carbon’ – and others, has anyone at

of the beholder and the words spewing

these companies looked out the window

forth from a marketing guru.

and noticed just how long it actually takes a tree to grow?

This leaves terms such as sustainable, carbon-offset, carbon-neutral, carbon-

And this, we’re told, is sustainable?

footprint, triple-bottom-line, low-VOC, Net-zero, clean, natural, eco-friendly, and

There is a bit of a pause on the phone

green bounced around more times than

as Greg Pilley, founder and managing

an NBA basketball.

director of Stroud Brewery, lets you catch

Indeed, there is nothing stopping a

your breath as you finish your rant.

brewery that uses blue whale blubber as a heating fuel from sticking a large green

“You’re right,” he says. “It’s an overused

“sustainable” sticker on its cans.

buzz word which has lost its meaning.”

To add another word to this sustainable

Herbert Giradet, co-founder of the

buzz list, let’s go with ‘Greenwashing’ – to

World Future Council told The Guardian:

make people believe that your company

“The concept of sustainability has been

is doing more to protect the environment

abused like few other terms in history.”

than it really is.

We’ve all seen the ad from toilet paper

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Although a few institutes in the USA

BREWERS JOURNAL

Greg Pilley, founder of Stroud Brewery: “Sustainability is a term that has lost all meaning”

We value regenerative practices that work with nature and benefit the entire community,” Greg Pilley, Stroud Brewery

have attempted to create a brewery

northeast of Bristol, that Pilley created

“Long-term, that’s one less tin produced

sustainability certificate programme, such

Stroud’s first craft brewery 15-years-ago.

and transported, one less tin that could end up in landfill, and one big vote of

as the Iowa Waste Reduction Centre’s Iowa Green Brewery Certification, they

The brewery that exists today is not the

confidence for a more progressive future,”

have not done as well as sustainability

brewery from 2006. And much like how

says Bruichladdich.

certificate programmes in California’s

the brewery has grown, modernized,

wine industry.

and even changed locations to produce

“Our aim is to one day remove all of our

better beer, so too has Pilley’s concept

tins globally. It’s a massive task but one

Here in the UK, while there are organic

of sustainability. Three years ago the

that’s achievable if we start one tin at a

certificate programmes for the beer

brewery went organic. In 2019 it achieved

time. Start with us today and choose to

industry, certificates for how farmers treat

B Corporation certification.

go one tin lighter.”

is nothing on the beer sustainability front.

He is far from alone in this for there is a

If you go to Stroud’s website, you can

It is truly up to the integrity and honesty

growth in knowledge – an evolution –

see that the brewery team has written a

of the brewery to decide if how they run

that happens when a company decides

32-page report, its own explanation of

their brewery is sustainable.

to go sustainable.

sustainability and ethos.

For Pilley, the word has had a real

For example if you go to Isle of Islay

UK independent, organic and B Corp

meaning for a good portion of his life.

Bruichladdich Distillery’s relatively new

certified brewery our sustainable and

This has included protecting elephants in

webpage, you will see how it describes

ethical ethos underpins everything

Nigeria’s Yankari National Park, travelling

the tins that the whisky bottles come as

we do, from sourcing local organic

throughout Africa and elsewhere,

being made from 100 percent recycled

ingredients, to recapturing the heat

learning how indigenous peoples

sources.

from the brewing process, heating our

throughout the world co-exist in harmony

Within a very short period of time,

building, [and] paying a premium for

with nature, and then coming back to the

Bruichladdich had a rethink and just

ethical energy and banking.”

UK and working for the Soil Association

decided that wasn’t good enough for

which brought him to Stroud. It was in

their concept of sustainability and are

While this might sound like Pilley is

this Gloucestershire town, about 30 miles

getting rid of the tins all together.

running a non-profit, nothing could be

their hogs or fishermen catch cod, there

On page two it states: “As the leading

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MARCH~APRIL 2021

BREWERS JOURNAL

further from the truth. If you want to pay your employees a decent living wage – complete with a real pension – you need to make a profit, your company needs to be sustainable as much as the nature that surrounds it.

CORP B

W

hile not on most people’s lips, Certified B Corporations are businesses that meet the highest standards of verified social

If you are choosing to use, like Stroud, locally grown organic barley that sells for £9,000 a tonne – as opposed to £4,000

and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in

East Anglia barley, you need to make

business and build a more inclusive and sustainable economy.

a profit. If you want to give back to the

Society’s most challenging problems cannot be solved by government and

community that supports you, you need

non-profits alone. By harnessing the power of business, B Corps use profits and

to make a profit to keep this going.

growth as a means to a greater end: positive impact for their employees, communities, and the environment. The B Corp community works toward reduced

Pilley wants this and more. He wants

inequality, lower levels of poverty, a healthier environment, stronger communities,

Stroud to make a real return on investors’

and the creation of more high-quality jobs with dignity and purpose.

money, but he wants to do it on his terms.

B Corps form a community of leaders and drive a global movement of people us-

This means avoiding the huge

ing business as a force for good. The values and aspirations of the B Corp commu-

supermarket chains like the plague. You

nity are embedded in the B Corp Declaration of Interdependence.

have a large friendly taproom packed on weekends. You sell to pubs, restaurants and bottle shops, with a dream of selling around the UK. Was Pilley’s drive to be sustainable also making money for the brewery? It was in pre-Covid days, while living to the standards of the 32-page report. Is it now? Stroud is still hanging on to its sustainable standards but profits? No. As with many breweries, business is down significantly; at Stroud, 75 percent to be exact. But Stroud’s rent hasn’t decreased by 75 percent. The price of energy, grain, yeast, water, cans, bottles, shipping, etc, none of this has decreased by 75 percent. What Stroud owes to a community loan which allowed for a modernization and expansion of the brewery a couple years back, this hasn’t decreased by 75 percent.

With all of this, Pilley spells out the details on a YouTube Crowdfund appeal on the brewery’s webpage – an appeal to help the brewery survive. Why was he putting out information that very few other breweries would? This falls under “honesty and transparency,” part of Stroud’s Five Guiding Principles – Page 7, Number 2 ‘We have integrity’.

brewersjournal.info

MARCH~APRIL 2021

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61

BEING BIG HELPS

the plastic rings that hold multipack cans together with recyclable glue. The

In 2005, with extremely little publicity,

following March, it reduced the weight

Walmart informed all of its farmed shrimp

of its glass bottles by 10 grams, saving

suppliers that they had to adhere to

63 tonnes of glass in the first six months

Best Aquaculture Practices standards.

following the launch.

Overnight, the Thai shrimp industry went from chopping down mangroves

By collaborating with its can supplier,

to sustainable practices. While these

Carlsberg has also introduced a

standards were not perfect, compared

lighter aluminium can across six of

to what was there before – nothing – this

its key markets, which, according to

was remarkable.

sustainability manager Peter Statham, saves over 1,000 tonnes of metal and

Walmart was able to do this because

a considerable amount of carbon

it is the world’s largest buyer of farmed

emissions each year.

shrimp. “You want to play ball with us, here are the new rules.” Since then

The big players have economies of scale

they’ve done the same with all other

and up-to-date production processes,

aquaculture products they buy.

they can afford to take risks and can afford to take a long-term view. As a small

Being a major player gives companies

or medium-sized brewery, you can’t.

the clout to bring about changes that small players can’t.

So, what can you do?

US beer giant Budweiser declared in

While big beer might have the financial

2017 that all of their products going

clout to get things done, they lack the

forward will be brewed with wind-

flexibility and adaptability of smaller craft

powered energy, part of their goal by

breweries. To come to a decision, there

2025 to utilize only renewable energy.

are layers upon layers of bureaucracy at big beer, while with smaller, the decision

Craft beer company Brewdog bought

process might rest on only one or two

2,000 acres of Scottish highland to plant 1

people. A decision that takes big beer

million trees, with the ambition to remove

weeks or months to arrive, smaller craft

For example, aluminium cans versus

twice as much carbon from the air than it

breweries can make in an afternoon or

glass bottles. If you can find aluminium

emits each year.

less.

cans made from 100 percent recycled

The Scottish brewery will create 1,400

According to the Master’s degree thesis

Glass is heavier so it costs more to

acres of woodland and 650 acres of

of John Grunde, Siqu Li and Robert

transport and it’s fragile so requires

peatland restoration, with work expected

Meri’s “Craft Breweries and Sustainability:

more packing material. But, new

to start soon this year.

Challenges, Solutions and Positive Impacts

aluminium cans are made from bauxite,

(available free online), there are five

which is mined in a manner which is

Brewdog co-founder James Watt told

main sustainability challenges. These

environmentally unfriendly.

City A.M: “We went to a dinner where

are: energy; agriculture; packaging &

David Attenborough spoke and that

distribution; water; and alcohol.

materials, these are a clear-cut winner.

If you sell food at your brewery, do you use plastic, wooden or metal utensils?

inspired us to dig deeper into this, and the deeper we dug we came to the very

While the thesis mostly consists of

Wooden would seem like a winner, but it

stark realisation that we weren’t doing

survey questions and results from craft

takes longer to decompose in real world

nearly enough, and in fact we were

breweries in the North America and

situations than manufacturers claim.

massively part of the problem…it’s our

Europe, the questions asked in each of

carbon, it’s our problem and we want to

the five challenges will prove invaluable

With metal, they’ll need to be gathered

fix it ourselves.”

to you in creating your brewery’s

from tables and washed, possibly

sustainability checklist.

creating a job which makes the local community more sustainable, but

The Brewdog forest, which was previously farming land, will be open to

However, it is far from being as easy as

possibly hurting your profits and your

the public and will have a bar.

checking boxes off a list, and indeed,

brewery’s sustainability.

Pilley says that trying to go sustainable is In September 2018, Carlsberg replaced

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a complicated issue.

Spent grain, the leftover malt and

BREWERS JOURNAL

adjuncts after the mash has extracted

guarantee that no customer will ever

most of the sugars, proteins, and

walk in and ask you if your beer is

nutrients, can constitute as much as 85

sustainable.

percent of a brewery’s total by-product.

blog/newsletter Daily SevenFifty.

“The brewery a person drinks [at] becomes a representation of themselves.

The decision to go sustainable relies

So the opportunity is really in the whole

However, this can be recycled to farms

solely on you and your team and due to a

process of grain to glass to customer.

in a “foam-to-farm” approach which your

wide-open diversity of methods between

People will seek out what is important

customers can latch onto.

each brewery claims to sustainability, it

to them, breweries just need to tell their

But, in doing so could you be

will be up to your team to define your

story so they can be found.”

contributing to livestock practices which

own version of stainability. It will also

are more harmful to the environment

be up to your team to educate your

At the end of the day, perhaps all

than caused by dumping the grain in a

customers why it should matter to them.

sustainability questions, thoughts and

landfill?

lists can be summarised by Stroud’s Joe Bolick, a director at the Iowa Waste

There are no easy answers.

motto: Buen Vivir or Happiness for All.

Reduction Centre, says that beer is about as wasteful of product as you can

“This simply means rather than seeing

imagine. But he also says that because

our natural or social environments

it is so resource intense, it leads itself

as resources to be exploited and

Customers will ask you if your beer is

naturally to become more sustainable –

degenerated for profit, we value

gluten-free, GMO-free, organic, vegan

where there is waste, there is opportunity.

regenerative practices that work with

SUSTAINABILITY REALITY

nature and benefit the entire community,”

or alcohol-free. Is it cask, served cool or served cold? But, despite that survey

“The unique aspect about craft beer is

stating the customers are willing to pay

the relationship between the brewery

more for beer brewed in a sustainable

and customer,” Billy Smith, general

manner, it is almost a complete

manager at Hawaii’s Kona Brewing, told

brewersjournal.info

says Pilley.

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ON SITE RENEWABLE POWER THERE ARE A NUMBER OF WAYS YOU CAN OPERATE YOUR BREWERY IN A MORE ENVIRONMENTALLY-FRIENDLY MANNER. HERE, SEAN PURDY FROM CLEANEARTH OUTLINES THE CORE BENEFITS OF RENEWABLE ENERGY AND THE KEY VARIABLES THAT MAKE RENEWABLES VIABLE FOR A BREWING BUSINESS.

The turbine is located about a mile from the brewery and serves the plant via a direct wire, with Budweiser Brewing Group purchasing the power from CleanEarth through a power purchase agreement (PPA).

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T

he key benefits of

The advantage is not only the reduced

are now important KPIs for businesses

renewables can be

cost of energy, but also the ‘fixed’ price

– for their customers, shareholders,

summarised as: reduced

for the lifetime of the system (25+ years)

suppliers and staff.

cost and reduced carbon.

which de-risks financial planning by

Wind and solar now

removing the volatility of wholesale

Renewable generation is a visible,

energy prices.

measurable, high-impact way of

generate electricity at the lowest cost of

reducing a company’s carbon emissions.

any method of generation. This is true at utility scale (i.e. powering the national

The payback period on an investment in

The turbine for Budweiser will save

grid) and also for self-generation, where

solar can be as little as three years – or

65,000 tonnes in CO2 emissions over its

renewables are consistently cheaper

even less if grant funding is secured

25 year operational life span.

than buying from the grid.

(more on this below).

This is making a major contribution to

As an example, we’ve recently

The urgent and global-scale need

their target of brewing their beers with

completed a solar project that generates

for decarbonisation is utterly beyond

100% renewable electricity by the end of

at 3.2p per kWh (the national average for

dispute. Even the oil companies are

this year.

manufacturers is 9p per kWh).

taking action. Corporate carbon footprints

BUDWEISER BREWING GROUP AND ONE OF THE UK’S LARGEST WIND TURBINES

B

udweiser Brewing Group

The turbine is located about a mile from

flagship UK brewery. That’s 9 million

UK&I called on CleanEarth

the brewery and serves the plant via

kilowatt hours of electricity each year,

for a new wind turbine to

a direct wire, with Budweiser Brewing

supplied via private wire under a power

be installed at its brewery

Group purchasing the power from

purchase agreement (PPA), directly to

in Magor, South Wales

CleanEarth through a power purchase

where the beer gets brewed.

to help power the site with renewable

agreement (PPA).

Given the local wind speeds and the

electricity.

With blades of an incredible 68 metres in length, the turbine is believed to be the longest to enter commercial operation

BEHIND-THE-METER TURBINE FOR THE WORLD’S LEADING BREWER

maximum tip-height allowed under the planning consent, they needed to optimise around the total swept area of the turbine blades so they could

on UK soil. The blades’ tips reach a height of 150 metres and sweep an area

Size: 3,500

harness the available wind as efficiently

the equivalent of two Wembley football

Output: 9,000,000

as possible.

pitches.

Annual carbon: 2,600 Lifetime carbon: 65,000

This led them to blades that are 68

The newly installed turbine will supply

metres in length – which they believe

nearly a quarter of the energy consumed

When your brewery produces more than

are the longest ever to enter commercial

at Budweiser Brewing Group’s brewery in

a billion pints of beer a year, your energy

operation on UK soil. They sweep

Magor. As the site produces more than 1

consumption is going to be pretty hefty.

through an area equivalent to two

billion pints of beer each year– including

And if your corporate commitments

Wembley football pitches.

Budweiser, Stella Artois, Corona and Bud

include brewing all your beers with 100%

Light, its power demand is considerable.

renewable electricity by the end of 2021,

With a tip-height of 150 metres, the

you’re going to need some large-scale

combination of blade length and

wind or solar generation.

engineering efficiency allows the Vensys

The turbine is the latest step in

V136 turbine to achieve an output of up

Budweiser Brewing Group’s commitment to brew its beers with 100% renewable

The turbine in Magor, South Wales,

to 3.5 megawatts. If we weren’t brewing

electricity by next year, and its continued

provides nearly a quarter of the energy

beer with it, that would be enough to

investment in renewables.

consumed at Budweiser Brewing Group’s

power 2,300 Welsh homes.

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With blades of this magnitude, navigating

KEY ISSUES & QUESTIONS

the road network becomes especially challenging. So the conventional route by road was dropped in favour of shipping

Here are the most common questions and issues that businesses need to address

them more than 800 miles by sea and

if they’re considering renewables:

into Bristol’s Avonmouth Dock, leaving just the last 20 miles to be negotiated by

SELF-INVESTMENT OR PPA?

road.

Do they make the capital investment and own the system themselves, or buy the electricity through a Power Purchase Agreement?

While this made for some short-lived

Wind turbines are usually PPA arrangements where the developer owns the tur-

lunchtime tailbacks on the M4, it was

bine and sells the electricity under contract (this is the case with Budweiser).

a much simpler and less disruptive

Solar is more likely to be self-investment, where the client pays the developer to

approach than the conventional trip

install and maintain the system and they get all the power generated for ‘free’.

across the country from an east coast

ENERGY USAGE

port.

Self-generation works best for medium to large energy users. This includes most As turbines continue to grow in size,

brewers, especially those that have major heating or cooling requirements.

the logistical challenge means that

The commercial returns are higher when most or all of the power is used directly

future blades are likely to be supplied in

on-site (i.e. no excess being exported to the grid) so it’s important to analyse not

multiple sections.

just the total consumption but the profile over time-of-day and day-of-year.

We then model the projected generation against the usage profile to find the finan-

Turbine towers are routinely transported

cial sweet-spot.

in three or four parts and assembled onsite, but the more complex shapes have

LEASEHOLD OR FREEHOLD?

prevented this approach being adopted

Do they own the building/property where the installation will be? It’s much simpler

for blades.

if they do. But if they don’t, it is still possible to negotiate with the landlord – as we did in 2019 with a wind turbine we built next to Accolade Wines vast bottling plant

As they now seem to have reached the

in Avonmouth.

limit for single-piece transportation, blade design will need to change and it’s

LOCATION

likely that our 68 metre record will stand

This is important for irradiance levels for solar (not much sun in the far north of

for many years to come.

Scotland) and wind speeds for turbines (lots of wind in the far north of Scotland).

It’s also important if planning consent is needed – which all turbines require but

As well as providing a quarter of the

roof-mounted solar does not. We are intimately familiar with the planning regs

Magor brewery’s electricity, the wind

in England, Scotland and Wales (they’re all different) and can quickly determine

turbine will also save more than 2,600

whether or not any given site will be viable.

tonnes of CO2 emissions every year.

That’s well over 65,000 tonnes of carbon

BUILDING/PROPERTY TYPE

savings during its operational lifetime.

For solar, modern buildings tend to have the easiest roof profiles to work with, although older buildings can often be made to work.

This makes a significant contribution to

Anything from 100 sq m upwards (about 10kW in generation) is potentially viable.

Budweiser Brewing Group’s ambitious

For wind turbines, they can either be sited adjacent to the building (as with Acco-

sustainability goals, and moves them

lade) or a short distance away with a connecting cable (Budweiser).

closer to that 100% renewables target.

GRANT FUNDING As Dean Robson, managing director of

There are numerous funding schemes active across the UK, usually managed

CleanEarth, said: “Too often corporate

through county councils, which can pay up to half of the capital cost.

goals are not coupled with strong and

We’ve done several projects on this basis, including the Ludlow Brewing Co which

effective action – but Budweiser Brewing

is receiving up to 50% funding from the Marches Renewable Energy scheme.

Group were supportive at all levels, and acted throughout with a clarity that’s consistent with their bold environmental targets.”

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BREWERS JOURNAL

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• Want short production runs at your convenience?

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TACKLING THE CONDENSATION CHALLENGE WHEN IT COMES TO MOISTURE, HEATING AND VENTILATION IMPACTS SYMPTOMS AND NOT CAUSES. HERE, HUMIDITY SOLUTIONS OUTLINE A MORE EFFECTIVE AND IMPACTFUL APPROACH TO THESE ISSUES.

M

odern breweries

condenses.

often involve highly

This has multiple knock-on effects:

individual mixtures

u Corrosion in structures and equipment,

of centuries-old

caused by condensation dripping and

craftsmanship and

pooling

modern technology, with high-volume

u Brick and concrete building materials

consumer beers at one end of the

suffer damage and deterioration

output spectrum and microbreweries’

u Growth of mould and mildew on inner

connoisseur specialities at the other.

walls, ceilings, etc. u Microbes and bacterial growths

Production, output and commercial

flourish, impacting hygiene and hygiene

ambitions may grow, but in many cases

compliance

much of the equipment for orchestrating

u Safety hazards and accidents

the brewing magic is tucked into existing

u Problems with electrical installations

buildings and other legacy structures associated with a brewery’s historical

Humidity fluctuates unpredictably,

roots—but not really designed for

depending on season and weather. The

modern compliance requirements and

moisture in the air can’t be seen, though

legislated standards.

its effects can.

Breweries worldwide consistently

This invisibility has traditionally resulted

report one particular set of problems

in humidity—and its many attendant

in their buildings—all associated with

problems—often being poorly

uncontrolled airborne moisture inside

understood.

buildings and structures.

Brewing involves many processes

Heating and ventilation are often used

that feature significant temperature

in an attempt to deal with the effects of

differences.

humidity, but the basic laws of physics

For example, when the beer is cooled,

mean these can never do much more

there are usually big differences between

than impacting symptoms—not causes.

room temperature and the surface

Specialist desiccant (adsorption)

temperature of kettles, tanks, pipes,

dehumidifier technology enables you to

bottles, barrels and cans.

bring all these conditions under control.

Better control means lower costs, less

brewersjournal.info

For example, the beer is often cooled

risk, better hygiene and greater efficiency.

to below 5°C during fermenting. Each

The right desiccant dehumidifier enables

room or building is full of air that contains

you to maintain any specific dew point

unseen moisture—water vapour, or

below a certain set value, giving full

humidity. When this moisture comes

control over humidity conditions in any

into contact with colder surfaces, it

section of your brewery.

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69

The right desiccant dehumidifier enables you to maintain any specific dew point below a certain set value

controllers helps you ensure maximum

when using water)

dehumidification efficiency and the

To ensure you get the right system for

lowest possible energy consumption.

your brewery, it is wise to take specialist

With certain larger models, you can

advice. Humidity Solutions Ltd are the

The payoffs include:

also opt for key additional capabilities

exclusive UK distributor for Cotes A/S,

u Condensation-free structures, with no

in the form of easy-to-integrate plug-

a Danish manufacturer of a full range

dripping

in modules for pre- and post-heating/

of desiccant dehumidifiers with an

u Mould- and mildew-free inner walls,

cooling, energy recovery and closed-

excellent reputation for quality, reliability

ceilings, etc.

circuit condensation.

and service. We offer a free site survey

u Dry floors

Additionally, some modules don’t require

to measure and discuss each brewery’s

u Better general hygiene

any ducting, which means you can easily

individual requirements.

u Fewer accidents

install the dehumidifiers in brewery

u Fewer health and safety annotations

spaces with only limited, difficult access

u More reliable electrical installations

to free air—or no access at all.

u Lower maintenance costs for buildings

HOW IT WORKS An outside temperature and relative

WHAT DO I NEED? Importantly, desiccant dehumidifiers

humidity of (for example) 24°C and 60% relative humidity (point 1) results in a dew

have the big added advantage —

These are some of the key metrics

point of 15.8°C (point 2).

particularly in relation to low-cost, simple

you probably need to take into

This means airborne moisture will

condensation dehumidifiers — of being

consideration to work out what size/kind

condense on any surface with a

equally effective all year round and over

of dehumidifier would work best in your

temperature below this 15.8°C.

the entire temperature range from -25°C

particular brewery.

Bottles leaving the filling room usually

to 40°C.

1) Weather conditions in the area

have surface temperatures of 12–14°C.

Some dehumidifier models are available

2) Volume of room/space/building

Moisture will condense on such bottles

with PLC control systems that do away

3) How much moisture-laden air enters

as long as the dew point in the storage

with manual operation and instead switch

from outside through gates, doors,

room is higher than their surface

on automatically when needed.

windows and ventilation ducts (normal air

temperature.

This helps reduce manpower

ingress is 0.2 x room volume)

requirements and the elements of

4) Desired room temperature

Heating up the room does not help.

uncertainty often associated with human

5) Temperature on the coldest surface

To reduce the dew point, you have to

operator involvement.

6) Floor area (30 g per sq metre is

remove humidity (water vapour) from the

Installing appropriate sensors and PLC

normally left behind after floor cleaning

air inside the space.

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A HOLISTIC APPROACH TO SUSTAINABILITY GAUGING A PACKAGING’S SUSTAINABILITY PERFORMANCE REQUIRES A HOLISTIC APPROACH THAT NOT ONLY CONSIDERS A ITS KEY MATERIAL AND DESIGN CHARACTERISTICS BUT ALSO EXAMINES THE WAY THEY ARE PRODUCED AND HOW THEY CONTRIBUTE TO CLOSING THE LOOP TO SUPPORT THE CIRCULAR ECONOMY, EXPLAIN RECYCLED AND RECYCLABLE SECONDARY PACKAGING FIRM PAKTECH.

F

rom family-owned

Secondly – and perhaps somewhat

establishments to global

surprisingly - plastic is in fact a fully

brands, all businesses face

recyclable and circular material.

the pressure to become sustainable and breweries

To accelerate the transition to the circular

are no exception.

economy, we must treat plastic waste

Meanwhile, due to the popularity of

as valuable resources from which new

documentaries such as BBC’s Blue

and valuable consumer products can be

Planet II or the tv program War on Plastic,

produced from.

an indiscriminately negative perception of plastic packaging has emerged among

By keeping plastic in the value chain

UK consumers.

loop, we can prevent plastic waste from ending up in our environment and

But, are all plastics equal when it

harming our eco systems.

comes to sustainability? What about the practical benefits offered by plastic as a

By using plastic waste sourced primarily

material that businesses depend on?

from recycled containers to produce our

Rest assured because sustainability and

handles, we are proud to say that as of Q1

practicality are not mutually exclusive

2021, PakTech has kept over 34 million kg

and not all types of plastic packaging are

of plastics out of oceans and landfills.

equal when it comes to environmental

Finally, material selection and design

responsibility.

play a key role in the sustainability and performance of plastic packaging.

First, it must be acknowledged that there is a world of a difference when it

Mono-material plastic packaging is

comes to the environmental footprint of

more recyclable than mixed plastic

packaging that uses virgin plastic versus

packaging – which is why PakTech

recycled plastic.

handles are made entirely of rHDPE, making them infinitely recyclable.

That is why at PakTech, we use 100%

Durability, reusability and a minimalist

recycled HDPE (rHDPE) to produce our

design to reduce unnecessary material

packaging handles.

use are other key criteria to enhance a packaging’s sustainability and reduce our

By using discarded plastic to produce our

dependency on virgin plastic.

handles, we use 90% less energy, 100%

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less petroleum and produce 78% less

And all these features are designed into

greenhouse gases compared to virgin

PakTech packaging handles from the

plastic.

start.

BREWERS JOURNAL

Being sustainable has no easy answers and simply exiting from all plastics will not solve plastic pollution.

Gauging a packaging’s sustainability performance requires a holistic approach that not only considers a packaging’s key material and design characteristics but also examines the way they are produced and how they contribute to closing the loop to support the circular economy.

We understand both the practical packaging challenges, such as comfort, water resistance and durability, and the pressure to be sustainable that UK breweries face.

For over two decades, we have been partnering with breweries to reduce their carbon footprint and transition to a circular model while also meeting their practical and business needs.

UK’s environmentally-conscious consumers care about the packaging they use and are eager to buy from businesses who they know align with their own environment goals.

With PakTech’s sustainability credentials, UK consumers can be confident in choosing breweries who use PakTech solutions.

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INVESTING IN THE FUTURE FOLLOWING A MAJOR PERIOD OF INVESTMENT IN PREVIOUS YEARS, ASTON MANOR HAS JUST OUTLAID A FURTHER £6M IN TO RECONFIGURE THEIR PRODUCTION SITE AT ASTON IN BIRMINGHAM AND IN DOING SO, ADDED A STATEOF-THE-ART NEW PACKAGING LINE FROM ENTERPRISE TONDELLI.

E

stablished in 1983, Aston

mezzanine floor at up to 24,000 cans per

Manor is the only UK drinks

hour.

producer to enjoy the highest accreditation (of A++)

The result – one of the most flexible new

across all production sites

contract canning lines in the UK.

from BRC GS. As well as producing cider, Aston Manor is also one of Europe’s most

It was at an early stage that Aston

innovative contract packers. Working

contacted Enterprise Tondelli who have

with many of the world’s largest brewers

been working with Aston since 1991 to be

and leading retailers, the business has

one of those invited to tender.

innovated consistently to deliver more

Due to the long association with

sustainable packaging solutions.

Enterprise at the Birmingham site they assisted in the early conceptual designs

Aston Manor has never been one to rest

for the line especially with regards to the

on their laurels and it was back in 2018

layout.

that the ultimate in flexible contract canning facility was floated.

This was particularly important due to the

The brief ultimately developed into a

limited space, focus on operator ease of

flexible canning line for a wide range of

access and operation plus the flexibility

liquid types (including both carbonated

required.

and still beverages, ciders, beers,

All materials access is from one end

RTDs, fruit juices, and nitrogen dosed

and all operator enter the are from the

beverages), three product stabilisation

same end. This allows an optimisation

modes (tunnel pasteurisation, velcorin

of operators on the line so there can be

and future hot filling), can sizes from

dual purposing of operators rather than

150ml slim to 568ml standard, and two

one man per machine.

different can ends.

After an intense period of tendering It also boasts multiple secondary

Enterprise Tondelli were successful in

packaging formats including cardboard

receiving the contract for the dry end of

multi-pack, two empty can pallet sizes,

the packaging line.

printed and unprinted cans, standard

Working closely with Aston Manor’s

and euro palletisation, and the option to

chosen supplier for the wet-end, KHS,

make as many layer patterns in house as

Enterprise helped to successfully deliver

your imagination allows – all on a new

a line that meets all the key objectives.

The empty can depalletiser is located a ground level and was supplied to be able to cope with the variety of empty can pallets available.

Empty cans are delivered into Aston Manor on 1120mm x 1300 mm or 1120mm x 1420 mm configurations and the machine from Enterprise was specified to cope with these.

The depalletiser manufactured in Italy by Fipal also removes both the top frame and also the interlayer boards, too, for a fully automatic machine.

The main filling and packaging plant is located on a mezzanine installed by

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Enterprise helped to successfully deliver a line that meets all the key objectives

Aston Manor in what was a standard full goods warehouse.

This gave space for production capacity in an already busy site whilst still allowing storage at low level. Process plant for the canning line is located at this lower level beneath the can filler and adjacent to the incoming product reception tanks.

The plant includes a KHS Paramix deaerator / blender / carbonator along with an automatic CIP set suitable for cleaning the filling plant, tanker bay reception area and product reception tanks. Space is also provided for a future hot fill pasteuriser.

At this lower level is also a fully equipped QA laboratory to check incoming product and validate quality through the entire process for both Aston products as well as their contract customers.

As cans exit at high level (3.8m) they are then transported to a height of 7.5 m from floor level, travel the length of the packaging line to the gravity can rinser.

Cans are raised using a mass flow spiral elevator they gently conveys the cans onto the high level platform that runs the fall length of the empty can conveyor to give easy access for maintenance.

This platform supplied and installed by Enterprise also gives access down onto the tunnel pasteuriser – more of that later.

with the cooling system.

recirculated and reused within the

The unit features fully insulated hot

machine system with only one drain point

As there are three diameters of cans a

side for energy savings along with a

for a “dry” floor rather than the sometimes

triple lane can rinser from Enterprise

water saving system that ensures the

swimming pool that can occur near the

was selected that uses ionised air for

machine is always balanced – something

pasteuriser.

can cleaning. Quick change parts and

not enjoyed using traditional triple

Cooling water is through and adiabatic

automatic guide rails at the inlet mean

regeneration systems.

unto to reduce water consumption and

a quick change over from one format to

negate the concerns around legionella

another.

The rapid heat up time due to the use

A 32/6 rotary volumetric can filler/

of stainless steel heat exchangers

seamer supplied by KHS / Ferrum was

rather than less efficient tubular heat

Fans at the discharge ensure that water

engineered into the project by Enterprise

exchangers and contributes to the

is moved from the punt of the cans and

to give a more turnkey project.

machine smaller energy footprint. Rather

returned to the circuit rather than being

than heating up vast quantities of water

wasted.

A triple purpose tunnel pasteuriser allows

the pasteuriser works on a reduced water

The simplicity of the tunnel design,

tunnel pasteurisation or can warming

storage instead.

quality of components used and also

or can cooling post pasteuriser was supplied by Enterprise Tondelli along

brewersjournal.info

and reduce chemical consumption.

easy operator interface make for very All water overflows are collected and

easy operation.

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Access of the spray headers is from

allowing for a repeatable change over

A GP multipacker that uses Kraft board

above and an access ladder of the high

operation.

has the capability for six configuration

level platform gives access. As you would

To enhance the line management

which again can be used for the 9 can

imagine the line has level inspection

information “Line view” were contracted

sizes making Aston the ideal location for

rejection post filler and also post

by Aston Manor to collect and collate

multipacking of cans.

pasteuriser for product integrity.

data from all the machines to identify

The pack palletiser from Enterprise is

areas where there could be any reduction

located on the lower level so that no

Although much of the production will be

in optimisation. This will ensure the line is

fork truck are in the production area and

pre-printed cans Aston also incorporated

always operating at its best.

is reached by a spiral elevator again.

The Fipal palletiser has non contact soft

a self adhesive rotary labeller for full cans as part of the contract with Enterprise.

Secondary packaging is by Baumer

pack turning coupled with indexing row

The high speed labeller from BRB

combined tray erector loader shrink

formation so there are no pop up plates

Globus also has the facility for retrofitting

wrapper that also has wraparound

impacting the packs.

a second reel station for non-stop

cartonning capability too.

operation in the future. Space has also be

The servo motor control means that

allowed for future can decoration such as

The compact machine also has the latest

new patterns can be easily added by the

sleeving etc to ensure future proofing.

generation tunnel from Baumer that

customer who does not need to worry

features movable side wall of the shrink

about roller pitch of the row former.(they

Flow through accumulation tables

tunnel along with separation of air flows

have added several at the time of writing)

and pressure less combining

between the sides and base of the packs.

. Opening basket roller head ensures

from Eurosistemi Srl ensure good

This allows regulation of air pressure,

that the pallet has a tight and uniform

accumulation between the various

volume and temperature to give better

shape so it does not get rejected at the

machine for higher line efficiencies.

shrink wrapping.

automatic warehousing.

volume integrated fans ensure no

The patented short film path also allows

Craig Wilson who led the project team

moisture on the cans before labelling.

for narrower shrink film as the film does

from Enterprise Tondelli said: “There

The stainless steel conveyor control

not wander..... The packer has quick

is always a great collaboration and

has a remote operator station near the

change over system that allows the very

interchange of ideas working with Aston

filler/pasteuriser /labelling area for one

wide variety of cans sizes, multipack size

Manor and we have appreciated the

operator.

and fin pack configuration to be handled.

great co-operation with Mr. Clifford and

It is the 7th Baumer that Aston have

his team. The visual impression of the

Infeed to the packer has an elevating

bought from Enterprise since 1994. The

line and viewpoints are very impressive

section that raises to allow passage of

machine has 12 main formats multiplied

for encouraging new customers for

either random cans or multipacks without

by the number of can sizes.

ourselves and Aston. Thank you.”

Two Euroisistemi can driers with high

the insertion by hand of heavy guides

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MARCH~APRIL 2021

BREWERS JOURNAL

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A REVOLUTION IN LAGER? A NEW NON-GMO LAGER YEAST STRAIN DEVELOPMENT COULD OPEN UP A NEW WORLD OF LAGER FLAVOURS AND POSSIBILITIES. HERE, RENAISSANCE BIOSCIENCE EXPLAIN ALL.

T

he publication of a

strains (Group III).

The Renaissance approach was to breed

landmark paper on lager

Renaissance BioScience CEO, Dr. John

the S. eubayanus subgenome from

yeast development

Husnik, explained: “This Renaissance

industrial lager strains and hybridize them

in the February 2021

achievement is one of the most

to different ale strains, eliminating the

issue of Applied and

practical innovations in lager yeast strain

need to breed undomesticated, wild S.

development.

eubayanus strains.

De Novo Lager Yeast Hybrids with a

“Our paper outlines how this advance

Jessica Swanson, lead development

Unique Genome Architecture: Creation

was developed and, importantly, explains

scientist and beverage unit manager,

and Characterization,” by Turgeon et al,

the potential to create many different

said: “The Renaissance approach in

explains how the Renaissance research

novel lager yeast strains, and also to

making commercially applicable and

team developed an innovative approach

fine-tune and enhance many current pro-

highly valuable lager strains could also

in creating novel non-GMO lager yeast

prietary strains used by beer producers

be combined with yeast advances and

strains that are immediately suitable for

around the world.

technologies previously developed by

Environmental Microbiology (Volume 87, Issue 3). “Industrially Applicable

other researchers to produce protected

lager beer production, and which will

enhanced strains.

help broaden the diversity of commercial

“This yeast technology is ready to begin

lager beer strains for both major global

commercial usage and applications.

beer producers and smaller craft

Congratulations to our team on this

“Most importantly, all of these innovation

breweries.

exciting advance. We’re about to

possibilities will have significant benefits

enter a whole new world of lager beer

for beer consumers around the world.”

For hundreds of years, lager beer has

innovation.”

been produced using strains from two

WHAT IS THE SIGNIFICANCE OF THIS LAGER YEAST DEVELOPMENT?

related lager yeast types: Group I and

Zachari Turgeon, Principal Scientist and

Group II.

the paper’s lead author, added: “Our

Although these groups are genetically

expert research and development team

different, they produce very similar

has developed an elegant and highly

Zachari Turgeon, Principal Scientist,

flavour and aroma profiles, and thus

rigorous approach to developing lager

Renaissance BioScience

play a role in the lack of diversity in

strains that has significant potential to

commercial lager beer.

expand flavour profiles and improve the

For 500 years, lager beer has been

industrial efficiency of beermaking.

produced with just two types of yeast,

To date, approaches aimed at creating

“In addition, the Renaissance platform

labelled Group I and Group II. The

new lager yeast have generated strains

approach could be combined with our

Renaissance lager yeast platform

that possess undesirable brewing

patented hydrogen sulfide-preventing

technology is what we think forms a new

characteristics that render them

technology to reduce or even eliminate

type of yeast — Group III.

commercially unviable.

the off-aroma hydrogen sulfide, a com-

This novel approach circumvents the

mon concern for lager beermakers

Developed using our extensive

issue and allows for the creation of new

everywhere, and this provides patent

experience in yeast breeding, this lager

lager strains that are directly suitable for

protection for any lager yeast innovations

yeast technology is really a platform

lager production.

produced with our technology.

or a palette for lager yeast users and

“We look forward to discussions with

master brewers to create new lager beer

In the paper, the company proposes that

beer producers and master brewers

flavours and aromas, as well as to reduce

yeast created using this novel approach

about our paper and the Renaissance

off-aromas.

be classified as a third group of lager

approach to yeast strain improvements.”

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brewersjournal.info

MARCH~APRIL 2021

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79

THE BENEFITS u None of the negative traits associated with using wild S. eubayanus are present. u The genomic structure of the new Renaissance strains produced is unique compared to all known lager yeast — the authors propose that these novel strains form a third group of lager yeast (Group III).

apples with various flavours and textures

u The new Renaissance strains now

used for specific purposes such as

have a wider temperature tolerance

baking or cidermaking.

range; this can increase their uses

HOW DID YOU DEVELOP THIS? Zachari Turgeon, Principal Scientist, Renaissance BioScience

for different styles of beer, as well

That’s the current situation with lager

as improve propagation and the

beers as there are really just two types of

The Renaissance team has extensive

manu-facturing of the yeast.

lager yeast: Frohberg-type and Saaz-

experience and expertise in non-GMO

u Renaissance’s R&D team can

type.

classical breeding techniques, and a

significantly increase the diversity of

Bananas are akin to lager yeast, whereas

wealth of know-how around developing

lager yeast by using a wide variety of

apples are like ale yeast. We are able to

innovations in yeast that can solve

different parental strains, leading to

breed ale yeast and develop new strains

difficult industrial challenges, e.g.,

optimization of lager yeast perfor-

based on brewers’ needs, think English

reducing the presence of the carcinogen

mance, an increase in the aroma and

ale, Belgian ale, Saison, and American

acrylamide in foods or reducing the

flavour diversity of lager strains, and

ale.

amount of the contaminant hydrogen

the elimination of off-aromas.

sulfide in wines and beer.

u The Renaissance development

The Renaissance lager yeast innovation

approach is entirely non-GMO, rely-

means that lager beers now have the

This innovation and achievement

ing entirely on yeast’s natural sexual

opportunity to eventually become as

followed years of diverse experiences

reproduction.

varied as ales are today.

working with yeast. The team applied this

There’s a very exciting world of

knowledge and experience to build upon

possibilities for lager beer globally, with

the body of work previously done by

virtually unlimited potential.

aca-demic labs in the area of lager yeast strain development.

We are able to speak to a large beer

required directly in the yeast.

WHAT ARE SOME OF THE WAYS THIS WILL HELP IMPROVE LAGER BEER PRODUCTION AND EFFICIENCIES?

Smaller brewers might wish to develop

Zachari Turgeon, Principal Scientist,

entirely new flavours in order to compete

Renaissance BioScience

ANY OTHER COMMENTS TO MAKE ON THIS?

yeasts to breed out inefficiencies in order

u Increase the flavour and aroma

John Husnik, PhD, CEO, CSO, Renaissance

to scale up more efficiently to serve new

diversity of lager beer.

BioScience

regional markets.

u Reduce off-aromas (such as hydrogen

producer about any specific lager yeast production challenges they might need addressed in their proprietary lager yeast, and then breed the small changes

The results have allowed for tremendous success in advancing the breeding technology, enabling the creation of unique, industry-ready lager strains.

seasonally, or fine-tune their existing

CAN YOU PUT THIS IN CONTEXT FOR WHAT IT MEANS FOR LAGER BEER?

sulphide and VDKs).

It’s vital to give credit to the extensive

u Improve stress tolerance and substrate

work performed in prior decades by

utilization, leading to more efficient

academic labs around the world in lager

fermentation performance in high-gravity

yeast strain development.

brewing.

Jessica Swanson, Lead Development

u Introduce novel aromas not typically

This existing work, which advanced many

Scientist and Beverage Unit Manager

found in lager yeast, including unique

different aspects of breeding, has been

enzyme activities.

extremely helpful to the Renaissance

To put this development into general

u Increase temperature tolerance

team, providing a strong foundation of

terms, consider that there is just one

range, allowing for lager beer brewing at

knowledge from which to further our ef-

major variety of banana for global

warmed temperatures.

forts in yeast strain innovation.

markets, but there are many types of

80

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BREWERS JOURNAL

CLASSIFIED

TBJ directory.pdf 1 24/11/2020 13:28:48

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Gravity Systems was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution.

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81

CLASSIFIED

INGREDIENTS CONT’D

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MARCH~APRIL 2021

BREWERS JOURNAL

IGCisisyour your nationwide high-quality BIGGER BREWERIES NEED MORE IGC IGCnationwide is your IGC nationwide high-quality is your IGCnationwide high-quality isCO your high-quality high 2 nationwide 2 CO2 provider provider of choice for beers and cider.

WE’VE GOT YOU COVERED CO CO2 provider of choice CO of2for provider choice beers CO2for provider and of beers choice cider. and offor choice cider. beersfor and beer cid Beer&&Cider Cider carbonation Beer Beer carbonation & Cider carbonation Beer & CiderBeer carbonation & Cider carbonation

Thepopularity popularityof ofbeer beer andcider cider demands quality. reliable and quality The The popularity and ofdemands beer The andpopularity quality. cider demands AA of reliable The beer popularity quality. and and cider quality A of reliable demands beer and andquality. cider quality dema A re is therefore crucial to your business, whether you operate supply of CO therefore crucial to your business, crucial isyour therefore business, you crucial operate is therefore to your youbusiness, operate crucial towhe yo supply of CO2 2issupply of CO supply of COto supply of CO 2 is therefore 2whether 2whether within the manufacturing beer and soft drinks industry. within the manufacturing within thebeer manufacturing and soft within drinks beer theindustry. and manufacturing softwithin drinksthe industry. beer manufacturing and soft drinks beerindustry. and sof IGCstrive strivetotoensure ensure thatyour your business continues tooperate operate efficiently ascontinues IGC IGC strive that to ensure business that IGC continues your strive business toto ensure IGC continues that strive asas your efficiently to toensure business operate as that asyour efficiently business to op as possible,so socan can provideyou you with thepossible, necessary CO storage and gas 2 possible, possible, provide so can with provide the necessary you with soCO can the necessary possible, provide you so CO can with provide the necessary you with CO the storage and gas storage and gas 2 2 2 stn supplytotoaid aidcarbonation carbonation softdrinks drinks cider production. supply supply to aid &&soft carbonation supply && &cider to soft aidproduction. drinks carbonation supply & cider to aid &production. soft carbonation drinks & & cider softprodu drin

OurComprehensive Comprehensive ServiceOur Guide Our Our Comprehensive Service Guide Comprehensive Service Our Guide Comprehensive Service Guide Service

Salesand andrental rental CO and vessels ONLY ••Sales • Sales ofofCO and rental NN of •CO Sales and N2 rental vessels • Sales of COand and rental N2 vessels of CO2 and N2 vess 2 2and 2 2vessels 2 and 2 UK Vesselcapacities capacities fromcapacities 120ltrup upto2500 to2500 tons independent ••Vessel • Vessel from 120ltr from • Vessel 120ltr tons capacities up to2500 • Vessel from tons 120ltr capacities up to2500 from 120ltr tons up to2 • New and reconditioned pressure vessels supplier of • New and reconditioned • New andpressure reconditioned vessels • New pressure and reconditioned vessels • New andpressure reconditioned vesselspressure ve

CO2undertaken vessels Engineeringand servicingundertaken undertaken ••Engineering •and Engineering servicing and servicing • Engineering undertaken and • Engineering servicing and servicing undertak

IGC is your nationwide high-quality Mixed Gas filling ••Mixed • Mixed Gas filling cider. Gas filling CO2 provider of choice for beers and Beer & Cider carbonation

• Mixed Gas filling • Mixed Gas filling

Contractualadvice advice andnegotiations negotiations ••Contractual • Contractual and advice •and Contractual negotiations advice • Contractual and negotiations advice and negotiations • Pressure system safety regulations 2000 (from HSE) • Pressure system • Pressure safety regulations system safety •2000 Pressure regulations (fromsystem HSE) •2000 Pressure safety (from regulations system HSE) safety 2000regulations (from HSE)

The popularity of beer and cider demands quality. A reliable and quality supply of CO2 is therefore crucial to your business, whether you operate within the manufacturing beer and soft drinks industry.

IGC strive to ensure that your business continues to operate as efficiently as possible, so can provide you with the necessary CO2 storage and gas supply to aid carbonation & soft drinks & cider production.

selectionof ofselection Breweries using IGCStorage Storage vessels AAselection A Breweries ofusing Breweries A selection IGC using of A Breweries IGC selection vessels Storage of using Breweries vessels IGC Storage using IGC vessels Stora

Hall Woodhouse AstonManor Manor••Hall •Aston •Hepworths Hepworths Adnams •Adnams McMullens Beavertown Brewdog Williams St Austell Hall && Woodhouse Hall •&•Aston Woodhouse StStAustell &Austell Woodhouse Manor •Bros •Hall St Austell •&Aston Woodhouse •••Adnams Manor Hepworths ••St Aston McMullens Austell • Adnams Manor • Hepworths •• St McMullens Austell • Adnams • Hepworths •M Our Comprehensive Service Guide • Sales and rental of CO2 and N2 vessels • Vessel capacities from 120ltr up to2500 tons • New and reconditioned pressure vessels • Engineering and servicing undertaken • Mixed Gas filling

Phone:01257 01257 794170 Mobile: 07931 765454 info@igc-pressure-vessels.co.uk Phone: Phone: 794170 01257 ••Mobile: 794170 Phone: 07931 •01257 Mobile: 765454 Phone: 794170 07931 01257 ••info@igc-pressure-vessels.co.uk •765454 Mobile: 794170 •07931 info@igc-pressure-vessels.co.uk • Mobile: 765454 07931 • info@igc-pressure 765454 • info@ • Contractual advice and negotiations

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www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.co.uk www.igc-pressure-vessels.c

A selection of Breweries using IGC Storage vessels

Hall & Woodhouse • Aston Manor • St Austell • Hepworths • Adnams • McMullens

Phone: 01257 794170 • Mobile: 07931 765454 • info@igc-pressure-vessels.co.uk