The Brewers Journal May 2019, iss 4 vol 5

The magazine for the professional brewing industry

Brewers J o u r n a l

May 2019 | Volume 5, issue 4 ISSN 2059-6669

eight arch

bringing brewing back to wimborne, dorset 24 | brewers lectures nottingham: june 12, 2019

53 | science: dry hopping and bitterness

33 | toast ale: battling bread waste with brewing

le ad e r

give and take

A

nother month and another shift in the modern UK brewing landscape.

Huddersfield-based Magic Rock became the latest UK brewery to join the Lion stable, less than a year after London’s Fourpure was acquired by the Australian headquartered beverage and food company.

At the same time, Magic Rock’s beers were part of a tidal wave of new additions to the beer lineup at retail giant Tesco. They joined stablemates Fourpure, alongside numbers from Thornbridge, Unbarred, Five Points, Vocation, Wild Card, BrewDog, London Beer Factory and North Brewing in furnishing the retailer’s shelves.

In doing so, 440ml cans of modern hoppy beer effectively became commonplace is hundreds of supermarkets while overnight, Tesco’s beer buyer, Domo Hill, gained countless new social media followers/detractors, depending on who you ask.

There was much positivity online about the expanded range, opening up smaller breweries to a wider audience and on the most part, with great beer too. Just don’t ask the, how shall we put it, enthusiastic imbibers that were greeted with empty shelves at launch because staff had dared not get around to filling each and every cavernous nook of Tesco Extra stores by 8am on a Monday morning.

Although many of these beers have been created specifically for Tesco, there has also been an understandable dialogue involving the UK’s independent beer retailers. The beer industry is an evolving beast. And around every corner there are new challenges and, you hope, opportunities.

Many independents have stuck to their guns by delisting breweries such as Beavertown, Fourpure and, now, Magic Rock. It’s their prerogative to do so, just as it was each brewery’s prerogative to accept outside investment. At our recent Birmingham Brewers Lectures, Jen Ferguson, co-founder of London’s Hop Burns & Black explained that how removing certain

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editor's choice We speak to Toast Ale about the work they continue to do battling bread waste with brewing - page 32

listings has enabled it to successfully grow the amount of beer it sells from outfits such as Gipsy Hill and Brick Brewery. A win-win for each party. Many breweries that go through the process of acquisition or outside investment harbour hopes that one-off, limited run beers will find a home at the independents, just as those breweries that secure supermarket listings.

But this often fails to materialise. Moving your core into a supermarket, bread and butter beers that move volume at independents, but at the same time promising them the special and seasonal beers, is a proposal rarely taken up. And understandably so.

So where does this leave us? Beer is, famously, a social lubricant and modern styles should not be the preserve of the few. There’s often the talk of how the craft community is an inclusive one, so accepting more into the mix should be a positive.

What's certain, is there's more to come. u Tim Sheahan Editor

May 2019

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co ntac t s

contacts Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Ryan Horwood Head of sales ryan@rebymedia.com +44 (0)1442 780 593 Josh Henderson Sales executive josh@rebymedia.com +44 (0)1442 780 594

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May 2019

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contents 38

53

22

32

20

Cover story 26 - How Steve Farrell and Eight Arch Brewing Co have brought brewing back to Wimborne, Dorset and with it, created a new community hub

COMMENT 16 - Understanding the contribution late and dry hopping has on IBU 18 - Using video on social media to effectively tell your brewery’s story 20 - The licensing and IP issues to consider when starting out on your brewing journey

Dear John 22 - John Keeling on giving something back to the industry during his retirement

Brewers Lectures 24 - The full lowdown on Brewers Lectures Nottingham, taking place on 12 June, 2019

focus | software 38 - A focus on best-in-class analytical, workflow and management software

Sector | palletising 42 - How an investment in automation has improved end-of-line processes at Adnams

foreign focus | Lillebräu 46 - Germany's 1500th brewery on their grand aims to produce Kiel's best-known beer

Sector | centrifuge 50 - The spotlight on Gipsy Hill and GEA

science | oxygen control the big interview | toast ale 32 - How Toast Ale is battlling the issue of food waste by brewing with surplus bread

brewersjournal.info

53 - Why brewers should aim to to slow or limit beer staling, so the flavour profile remains acceptable for the duration of its shelf life.

May 2019

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n e ws

Camden Town unveils new core lager

C

amden Town Brewery has launched Week Nite Any Day Lager, the latest addition to its core range.

The 3% dry-hopped lager is unfiltered and brewed with

American Centennial and Cascade hops, complemented by the brewery’s house Pilsner malt and Bavarian lager yeast.

Chris wheeler, lead innovations brewer at Camden Town Brewery, said: “Brewing a lower ABV beer is quite a challenge, in terms of flavours, ingredient design and the technical details on the brewkit.

“The malt bill was key to making or breaking this style, to create a crisp lager that’s not too sweet, refreshing, but still packed full of flavour.

“Week Nite has a great balanced refreshing flavour packed with hops that give this beer an interesting zesty citrus and floral notes that’s just enough hop bitterness, flavour and aroma to make this beer super drinkable any day of the week.”

City of Ale returns to Norfolk in May

C

ity of Ale returns to Norwich, Norfolk from 23rd May, a county that boasts 44 breweries and a raft of other

award-winning malsters, and brewing businesses.

The programme of events run from 23rd May to 2nd June, with nearly 50 pubs taking part, running events, being part of the Ale Trails, and serving the region’s renowned beers.

Brian Finnerty of the National Farmers’ Union, East Anglia, explained: “The best beers require the best ingredients and we are right in the heart of the best barley-growing region in the world. That’s where the beer supply chain starts.

“It’s widely acknowledged that cereal growers in our region produce the finest quality barley, including the celebrated Maris Otter variety.

“The East of England remains a centre for this crucial crop, thanks to its combination of soil composition, climate and farming expertise. This ensures that barley grown here meets the exacting standards of maltsters

In the hands of skilled craft brewers, these result in beers

such as Crisp.”

packed with flavour and character.

Much of the barley malted by Crisp is on the

“We are so very lucky to have City of Ale to showcase

company’s historic floor maltings. The malt is then used

the amazing beers brewed in the area. The ten-day

by the region’s brewers to produce exceptional beers.

celebration has had a big impact over the years, inspiring

Adrian Dyter, managing director of Crisp added:

many other city-wide beer festivals, and earning well-

“The 200 plus farmers who supply us are - literally and

deserved recognition for Dawn and Phil. They were the

figuratively – true experts in their fields. The quality of

first to create a city-wide beer festival back in 2011 – and

grain they produce allows us to create exceptional malts.

the event has gone from strength to strength.”

brewersjournal.info

May 2019

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Brooklyn Brewery’s foray into alcohol-free hits UK market B

rooklyn Brewery has launched its first alcohol-free beer, Special Effects, in the UK.

The 0.4% beer is available in 355ml bottles and has

been brewed using a fermentation method that limits the amount of alcohol created, without compromising on flavour.

Special Effects is hoppy beer with a piney aroma and bitter finish. Its golden, bready sweetness comes from dry-hopping with Citra and Amarillo hops - a technique rarely used in alcohol-free brewing, the company said.

Jonathan Dee, director of marketing for Craft & Ale at Carlsberg UK, said: “Inclusivity is one of the core values of Brooklyn Brewery, and to us this means that everyone should be able to enjoy a great tasting, well brewed beer, regardless of alcohol content.

“There has been a clear cultural shift in the UK towards moderation, with drinkers seeing low and no alcohol options as more ‘socially acceptable’. This has created an opportunity for non-alcoholic alternatives from trusted and recognised brands. Brooklyn Special Effects is already performing well in Sweden and we have no doubt that it will perform incredibly well in the UK too."

New brewery tour business launches

Czech Pardál launched in UK

C

zech lager Pardál has been launched into the UK

A

new brewery tour business, Ale Hunters, has been set up with the goal of showing guests the best of

beer in Belgium.

Ale Hunters, founded by Beer sommelier Paul Davies,

market through Signature Brands and its distribution

parternship with Budweiser-Budvar.

The 3.8% beer, which is brewed with Saaz and Agnus hops and Budweiser-Budvar’s own yeast strain, is being

will take guests from London to the best breweries and

launched into the UK market with the aim to capitalise on

beer festivals in Belgium.

the growing appetite for lower ABV beverages.

Designed for between 8-10 guests, upcoming trips

Nic Ponticakis, head of Signature Brands, explained:

include the ‘Toer de Geuze’ in May which takes place

“Signature Brands is delighted to be bringing Pardál to

every two years.

market in the UK. It is a beer with great provenance in the

For wild beer fans, this trip will also include visits to Flemish Red and Oud Bruin producers.

Future tours include the ‘Antwerp and Beer Passion

Czech Republic - a country renowned for brewing great quality beers.

"As the desire for low alcohol beer increases, licensed

Weekend’ in June and ‘Wallonia and Namur Capital de la

venues should be looking at their offerings, ensuring

Biere’ in July.

that they are reacting to and catering for any changes in

Paul Davies, explained: ‘When I left Fuller’s last last year I had just returned from yet another trip to Belgium and managed to pack in six brewery visits.

“After visiting the country so frequently for almost 30

consumer demand."

Ponticakis added: “Pardál is a great addition to any venue looking to increase or improve its high quality lower-ABV range - or its craft and world beer offering

years I decided it would be a good time to share my

- and as such is the perfect addition to the Signature

knowledge and love for Belgium with fans of quality beer.”

Brands portfolio.”

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May 2019

Brewers Journal

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Siren Craft Brew collaborates with Tate

B

erkshire-based Siren Craft Brew has collaborated with Tate Britain to produce a beer that celebrates

the current Van Gogh exhibition.

The beer, ‘Thousand Things IPA’, is a milkshake IPA that marks the anticipated The EY Exhibition: Van Gogh and Britain.

Andrew Downs, operations director at Tate Eats, said: “Beer can be done in a thousand ways, there’s so much room for creativity. Tate is about giving a platform to creative people and this is just another way of doing that.”

‘Thousand Things IPA’ was inspired by Van Gogh’s famous painting, ‘Starry Night’ which is known for its bold colours and brushstrokes.

The brew reflects the artist’s radical style by combining loud ingredients such as toasted coconut, passion fruit and mango to create a creamy, full-bodied beer full of juicy fruit flavour.

The tropical hops like Citra, Simcoe, Mosaic and Chinook also contribute to this, while adding a delicate bitterness.

The beer gives visitors a taste of the exhibition through the incorporation of cypress wood which is a nod to the cypress trees that feature heavily throughout Van Gogh’s work. The cypress wood in the beer augments the fruit-

Night’, there is a looming cypress tree that is said to

led aromas and tempers the lactose sweetness. In ‘Starry

represent Van Gogh himself.

New festival to bring together music, beer and food

W

e Are Beer, the team behind the London, Bristol and Edinburgh Craft Beer Festivals, are crowd-

funding to launch a weekend-long festival.

Held at Ragley Hall in Warwickshire in 2020, Bigfoot will bring together live music and innovative cuisine, and a raft of cutting-edge breweries.

We Are Beer is aiming to raise £300,000 to secure the site, book world-famous music acts and as-semble the chefs and breweries to make the event a success.

As well as receiving a share of all their festivals, investors will get access to VIP tickets, merchan-dise and a membership programme with exclusive events and offers.

Co-founder Greg Wells said: “Outdoor festivals have always been dominated by bland beer brand tie-ins and average food, and we hope to change that. We’ve got the

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perfect escapist location and some exciting acts in the pipeline, but the upfront cost for an event of this scale is huge. With the community spirit we want to create, crowdfunding is the most natural way to secure it.”

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May 2019

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WO R LD

Sales increase across all regions for Heineken H

eineken experienced a 4.3% increase in consolidated beer volumes during the first three months of 2019.

Volumes rose 4.3% year-on-year to nearly 53 million

hectolitres (52.7). This increase means the company is able to maintain its outlook for 2019.

Its Heineken brand alone saw volumes up 8.3% with double digit growth in Africa, Middle East & Eastern Europe and the Americas.

In Europe, despite the later timing of Easter, beer volume grew organically by 1.6% benefiting from better weather conditions across the region.

In the UK specifically, total consolidated volume was up low-single digits helped by some inventory build-up anticipating Brexit and the re-listing at an unnamed large retailer.

In the Americas, beer volume grew organically by 3.2%.

In Mexico, beer volume was slightly down, impacted

0.0 was introduced in the quarter.

Jean-François van Boxmeer, chairman of the Executive

by the later timing of Easter and lower promotional

Board / CEO, said: ”We had a positive start to the year

activity. The premium portfolio grew double digit, led by

with volume growth across all regions despite the later

Heineken.

timing of Easter, underlining our continued focus on

Brazil saw double digit beer volume growth, driven by both the premium portfolio led by Heineken, and the

growth and the breadth of our geographic footprint.

“The Heineken brand volume was up 8.3%. Our outlook

mainstream portfolio led by Amstel and Devassa. Beer

for 2019 remains unchanged, we anticipate our operating

volume in the USA declined mid-single digit. Heineken

profit (beia) to grow by mid-single digit on an organic basis."

Diageo ditches plastic packaging from beer products D iageo, which owns brands such as Guinness, has

committed to removing the plastic packaging used

to house the multipack beer it sells.

The business will spend £16m on introducing new packaging that replaces plastic shrink wrapping and ring carriers with cardboard material.

In addition to Guinness, its Harp, Rockshore and Smithwick’s beers will also arrived in the cardboard packaging.

The move should cut Diageo’s annual plastic usage by 400 tonnes, with plastic accounting for less than 5% of its current packaging prior to the introduction of new measures.

The first lines to feature the new packaging are expected to be sold in Ireland from August.

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B itterness

I can’t believe it’s not Bitter Late-hopping and dry-hopping can, and will, contribute to the measured IBU value of beer. By understanding these contributions and calculating the ‘utilisation’ of each addition, it becomes much easier to produce consistent flavour in your finished product, explains Dr Lee Walsh, account manager at QCL.

as approximately 1 mg/L iso-alpha acids in the beer being measured and iso-alpha acids would come from isomerisation of alpha acids found in hops during the boil phase of brewing. These iso-alpha acids can be measured using a solvent extraction and reading on a spectrophotometer to give a measured IBU value.

In a previous case study that I wrote with Hackney Brewery, we found that IBU value doesn’t just come from boiled hops and you can actually have IBU value pick up from late-additions (whirlpool) and dry-hop additions.

by Dr Lee Walsh

I

The important take-away message from this information should not be “what causes the increase in IBU value”, but instead “These hop additions have an effect on IBU value,

think it is safe to say that the majority of beer styles

that means I can have better control over this part of the

being produced by craft brewers at the moment

process!”.

tend to be very hop-forward and of course to get

Many craft brewers that I have visited will be using

this, the brewers are using a hell of a lot of hops

an online calculator to estimate the IBU value of a beer,

(which can be costly!). It is surprising to me then to

based on the Alpha Acid % (AA%) of the hops being

find that almost none of the breweries that I visit have a

added. The main problem here is the ‘hop-utilisation’

way to accurately measure IBU (International Bitterness

quoted for each hop addition, becomes less accurate the

Units) in their beer.

Well what is an IBU then? Traditionally, this is seen

12

May 2019

Fig 1: Dry hopping and the impact on IBU

Brewers Journal

B itterness

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further away from the boil (flame out – whirlpool – dryhop).

By measuring the IBU value at each stage – during boil, post-boil, during whirlpool, after whirlpool, before dry-hop, after yeast addition – you can begin to build up an accurate picture of hop-utilisation throughout the process.

How many IBUs are you gaining from the late-addition and dry-hop addition?

How many IBUs are you losing after you add the yeast?

The best demonstration of this, is in Figure 1 where absolutely no hops were boiled and the resulting IBU value for the beer ended up at 62 IBU. The majority of this comes from the late-addition hops, but there is still roughly 20 IBUs contributed from dry-hopping and about

Fig 2: Calculated IBU for a recipe

a 25% reduction in IBU value after the yeast is added.

Using the data from this study, I worked with Jon from

figures and the measured IBU on the printed result from the Hackney Brewery CDR BeerLab.

Hackney Brewery to create a digital brew-sheet with accurate hop-utilisation figures for each addition and

It should be clear that late-hopping and dry-hopping

included the rough IBU reduction from yeast addition.

can and will contribute to the measured IBU value of beer.

This meant that upon delivery of the hops to be used

By understanding these contributions and calculating the

for each batch, the AA% is entered into the brew-sheet,

‘utilisation’ of each addition, it becomes much easier to

automatically changing the weight of each hop-addition

produce consistent flavour in your finished product.

to achieve the desired IBU value of the finished beer.

If you would like to discuss how you can do this in your brewery, please feel free to get in touch: Lee.Walsh@

In Figure 2 (right) is the spreadsheet showing calculated IBU for a recipe, using the new hop utilisation

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May 2019

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Co m m e nt

S ocial

M edia

Why video content is the best way to promote your brewery on social media

Using video on social media to tell your brewery’s story is an incredibly effective way to engage with customer, explains Rob Edmonds, founder and managing director of specialist comms agency NRG Digital.

grabbing and instantly stops that scrolling action!

Telling stories and building brands with video content Breweries that are building their brand have some great stories to tell. The people behind the brand are passionate about their products, the brewing process, the ingredients and their locality, all the elements needed to create engaging video content. And that’s what great brand videos should be all about.

by Rob Edmonds

I’ve worked with several companies in the food & drink industry to help them tell their story. We try to uncover the

D

stories that their target customers will buy into. The things

id you know that more than 100 million

that attract them and ultimately turn them into brand

hours of video are watched on Facebook

advocates who will not only buy your products but also

every day? That's an awful lot of prank

share your content and promote your brand further.

videos, funny animals and cute kids! But amongst these videos on social media

Last year we, the NRG team, created some videos for Silent Pool Distillers. Like many brewers and artisan drinks

channels, you’ll also find corporate videos by brands

companies, Silent Pool has a great story. The gin distillery

in the food & drink industry: including craft breweries,

was founded by a group of passionate friends, it’s located

distilleries and the larger brewers.

in a magical location soaked in history, the gin is made

Video is proven to be a highly engaging way to

from spring-water from the Silent Pool itself, botanicals

communicate with customers, especially on popular

and other ingredients are sourced locally, the business is

social media channels. It’s much easier to convey a brand

sustainable, and the product is lovingly handcrafted.

message with a video than other forms of content, and

We were asked to create a brand video that told this

customers prefer it too. Social media newsfeeds move

story to be used across digital channels such as the

too fast for brands to engage customers with lengthy

company website and social media profiles. We also

marketing messages, whereas a video is attention-

created specific video content for social media, just a few

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May 2019

Brewers Journal

S ocial

M edia

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‘sustainable’, amongst others.

seconds that tells a short story about an aspect of the

With the sound off the visual elements of the video

brand.

In just a few months on Facebook alone the showcase

also need to make sense. That’s why telling a story

film has had over 3.9K views, it’s also on YouTube, Vimeo,

creatively is so effective, viewers can follow the storyline

Twitter, Instagram and the Silent Pool Distillers website

without needing a voiceover to explain what the brand is

where it’s clocking up more views and interactions.

about.

Once the video is complete, the next question is what

Similarly, those short videos for social media are seeing large volumes of engagement and delivering great

to do with it? It doesn’t matter how creative and engaging

results, especially considering that some of them are less

your content is, if you don’t use it proactively on social

than 20 seconds long.

media it won’t deliver the results you want.

Fortunately, there are plenty of ways to ensure your

So, what makes a great social media brand video?

video content gets exposure. As well as sharing it on all

There are a few things to think about when commissioning video content that your business will use

your social media platforms, ‘pin it’ to your social media

on social media. For example, 85% of Facebook users

page so it’s the first thing visitors see; and you can even

watch video with the sound off, and people are 5 times

make video your cover image on a Facebook page. And

more likely to be watching videos on a mobile than

remember to reshare it or ‘bump it’ at regular intervals.

I would also recommend exploring ways to create

another device.

additional videos by repurposing your brand video or

So, your video content needs to be optimised for mobile, the right size and format for each channel, and

asking your video production company to shoot additional

the content and your key messages must work on a small

footage for this type of content.

This provides you with more engaging content to share

screen.

Videos must also work effectively without sound. My recommendation is to use music as your sound track

on social media, which can be linked to your website or a specific landing page.

My recipe for success? Tell stories that engage

and captions to highlight key elements of the story.

Our brand video for Silent Pool included captions such

customers, shoot or repurpose content just for social

as ‘handcrafted’, ‘provenance’, ‘locally sourced’ and

media, and share it proactively! u

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May 2019

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Co m m e nt

S tarting

O ut

Stay in control Every start-up brewery will need to deal with a number of issues, but from a legal perspective, licensing and IP protection can be two of the most crucial or challenging, explain Michael McDougall, associate at UK law firm TLT, legal director Piers Warne and legal director Jo Pritchard, both also of TLT. by piers Warne & Jo Pritchard

In England & Wales, Temporary Event Notices can be obtained for unlicensed premises to sell alcohol on a limited basis for a fee of £21. Such events can last up to seven days at a time.

An ecommerce platform offers a route to market that's entirely within your control, but it is important to have the correct licensing permissions in place. Brewers based across the country, whether in England & Wales or Scotland, should make sure that the point of despatch itself is licensed, rather than the place where the order is taken. This can be a lock up or the brewery itself. All

T

that matters is that the licence is for the place where the

he brewing industry continues to see an

individual order is separated from the general stock of

influx of new operators with bold and

alcohol, rather than the office where your servers are kept.

ambitious plans for their products. Every

A tap room or bottle shop develops the brewery

start-up will need to deal with a number

experience and gets your product into the hands of

of issues, but from a legal perspective,

customers. Often they are great places for social media

licensing and IP protection can be two of the most crucial

influencers to snap that great shot of your logo on

or challenging – especially for a business looking to grow

a freshly poured pint. A premises licence is required

quickly, whether organically or through investment or

both sides of the border. Ahead of making any such

acquisition. There are also important distinctions between

application, you should consider taking legal advice to

England & Wales and Scots law.

make sure you can operate when you want and without

While brewers who sell only to the trade (wholesales) will have no need for a premises licence, this article sets out the benefits that such a licence can bring by

undue restrictions put on your licence by the local authorities Another key consideration for new market entrants is

enabling direct interaction between the brewer and their

branding and IP protection. The swell of new companies

customers.

in this market, from both the UK and overseas, means

Having complete control of the customer experience,

that others may be looking at similar brands and themes.

whether it be how the product is served or presented,

This increases the risk of a legal battle over names, visual

for instance, gives the brewer increased visibility and

identity and other IP assets, whether you're facing a

social media presence. Making sure that the customer

challenge or challenging someone else's brand. You will

experiences their product as the brewer envisaged is key

need to ensure you have cleared your brand for use and

when brand identity is such a big differential in a crowded

register your marks to preserve your brands and put other

marketplace.

people on notice of them. Clearance and registration can

Many brewers will collaborate with local festivals or

be difficult to get right, but it's important to invest in this

unlicensed cafes to showcase their products and develop

advice. If you are looking at obtaining any sort of funding,

brand awareness. Both Scotland and England & Wales

it is worth noting that investors will also want to know that

allow for such events to be licensed on a temporary

your IP is adequately protected.

basis. In Scotland, a premises licence allows its holder to

Finally, if you have an EU application only, Brexit

apply for an occasional licence lasting fourteen days at a

consequences may also require at least an additional

cost of £10. Additional permissions may be required such

administrative exercise to ensure your IP remains

as a public entertainment or market operator’s licence.

protected in the UK u

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Brewers Journal

YEASTS

& FERMENTATION

SOLUTIONS

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d e a r

j o h n

HOW Can I help?

He’s had a career in which he’s learned a great deal from others. So during his retirement, John Keeling, former head brewer at West London's Fuller’s, wants to continue giving back to the industry.

I myself have a BSc in Brewing and Distilling. Many Heriot Watt graduates hold positions in Brewing and Distilling around the world. It is always a delight to run into one on my travels as I have done on numerous occasions.

One of the highlights of the year is the annual reunion dinner of the Watt Club - Brewing and Distilling. This is normally held in February and normally provides a

by john keeling

reminder on how cold Edinburgh can be. Just to confound

I

us the weather this year was quite balmy. We normally

Board of the International Centre for Brewing and

weekend. We meet up on the Friday for a pub crawl and

Distilling. This is part of the School of Engineering and

this year we started at the Hanging Bat followed by the

Physical Sciences located at the Riccarton Campus of

Blue Blazer, Black Bull, Bow Bar, Jolly Judge, Malt Shovel

Heriot Watt University in Edinburgh. I have been on the

and the Guildford Arms. If you had a pint in each of them,

board since 2006, when I replaced Ken Don the former

you are a better man than me.

have been very lucky in my career. I have had help

get between 60 and 100 former brewers each year which

and support throughout. I have had great mentors

shows how enjoyable the dinner is. The chairman this

and encouraging friends. I always felt that I should

year was Amy Cockburn who kindly asked me to make a

be putting something back into the industry that

speech which amused Ken, until he realised he was to be

has given me so much and the industry I love.

the butt of most of my jokes.

The first way I have chosen is to sit on the Advisory

head brewer of Young’s and a great stalwart of Heriot Watt. I have decided to carry on despite my retirement.

The ICBD runs an undergraduate course, an MSc and a postgraduate Diploma in Brewing and Distilling. Indeed,

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May 2019

Typical of brewers, we turn a reunion dinner into a

On the Saturday of the dinner we would meet up at Campervan Brewery for a beer followed by pizza.

Campervan were very generous to the brewers and we greatly appreciated it. The dinner was to be held at the

Brewers Journal

d e a r

Royal Scots Club and I was lucky to be staying there so I didn’t have far to stagger for my well-earned sleep.

Of course, I have some responsibilities on the board.

The main one is to ensure that the brewers received a

J o h n

We also cooperate with any other body that is deemed to have similar aims and support the improvement of brewing skills among the membership I don’t think we have any interest in the commercial

good relevant education so they can make a contribution

business side of brewing and we have concentrated on

from day one of their employment. I also give a lecture on

training for brewers and the promotion of the beers.

how to work with marketing and sales, obviously one of my stronger points.

The second area I want to concentrate on in my

One of the founding members was Windsor and Eton who are just outside the M25, which we decided would be our geographical boundary. But how could we expel

retirement is the London Brewing Alliance. A year ago, I

such a fine brewery and such gentlemen as Paddy and

was elected chairman and I will stand for election again

Will, so we introduced the founder’s rule to keep them in.

this year. Whilst I attend around five meetings per year

Last year we ran a beer festival at Fullers, having not

for my Heriot Watt commitment, the LBA takes up far

run one for several years. We did run two at Brew Wharf

more of my time. We have about ten meetings a year plus

in the early years very successfully, but we followed that

committee and sub-committee meetings, most of which

with a disaster at London Fields. So, from then we had

are great fun and require the drinking of a pint or two.

shied away.

The LBA was founded in 2010 when a number of us

Now running a festival is a great way to promote

(I think it was 13 but my memory of the event is hazy)

London beer so we again tipped our toes in the water. But

instigated by Phil Lowry then at Brew Wharf. I along with

without Fuller’s and its superb location, the festival would

Derek Prentice represented Fuller’s and were welcomed

not have been as successful plus Fuller's did sponsor it

by all despite only brewing brown boring bitter.

too. So, we at the LBA are hugely grateful to them. I have

One of the first things we did was to formulate our aims for the Alliance which was to promote excellence in brewing within London by promoting the sale of

just recently heard that the new owners have agreed to do this all over again so my great thanks to Asahi.

In fact, I think the festival will be slightly bigger and

beer brewed by its members, promoting its members

even better than before so I hope you will all join us at

and participating in any suitable event that promotes

Fuller's Brewery on the 27th of July. Watch out for the

members interests.

tickets going on sale! u

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May 2019

19

b r e w e r s

le c tu r e s

nottingham

Brewers Lectures Some of the industry’s finest brewers, brewery founders, events organisers and professors will be sharing their expertise and experiences at The Brewers Lectures in Nottingham this June.

T

KEY INFORMATION The Canalhouse 48-52 Canal Street, Nottingham NG1 7EH

he Brewers Lectures take place in Nottingham on the 12th June and with it, talks from leading lights in the fields

12 June 2019 13.30pm to 5:30pm

of brewing, brewery ownership, events, filtration and malt.

Kicking off at 13:30 at The Canalhouse, the afternoon

will feature insightful and engaging lectures from Roger Ryman, brewing director at St Austell, industry consultant Hannah Davidson, Yeastie Boys founder Stu McKinlay and Uni of Nottingham professor Rod White.

As we all come to these events from differing backgrounds and differing means, we have made all tickets available for free, we just ask you to make a small donation if you are able so that we can continue to run these events.

The event also involves excellent talks from Meghan Waites, events coordinator at Beavertown,

Go to lectures.brewersjournal.info

Lost and Grounded co-founder Alex Troncoso, and Jamie Ramshaw, UK technical sales at Simpsons Malt.

proudly sponsored by

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May 2019

Brewers Journal

nottingham

b r e w e r s

le c tu r e s

nottingham speakers Hannah Davidson | Brewery Consultant Hannah is a respected freelance brewery consultant with a background in sales, events and communications who has more than 12 years experience in the beer industry with breweries such as Marble and Fuller's.

Stu McKinlay | Yeastie Boys In the short time since moving to the UK from New Zealand, Stu McKinlay has become a familiar and popular part of the UK brewing industry. Beers such as ‘Digital IPA’ and ‘Gunnamatta’ and ‘White Palace’ have ensured Yeastie Boys is finding fans across the board.

Jamie Ramshaw | Simpsons Malt Jamie Ramshaw is the UK technical sales manager at Simpsons Malt. He has more than two decades worked closely with the industry.

Roger Ryman | St Austell Roger Ryman wrote his name into UK brewing history when he created St Austell ‘Tribute’ 20 years ago. Much has changed since he first produced that ale in 1999 but Ryman, brewing

brewersjournal.info

director at St Austell, has helped guarantee ongoing success for the historic Cornish brewery. His expertise in brewing is difficult to rival.

Alex Troncoso | Lost and Grounded Brewers Alex Troncoso is the co-founder of Bristol’s Lost and Grounded Brewers. Known for their standout flagship Keller Pils, this unfiltered lager epitomises which the brewery is all about: understated simplicity and creating something delicious and complex.

Meghan Waites | Beavertown Brewery Meghan Waites is the events coordinator extraordinaire at London’s Beavertown Brewery.

She has organised events, travelling across the UK, working with a range of diverse venues from independent bottle shops to pub chains.

Rod White | University of Nottingham Rod White is the assistant professor at the International Centre for Brewing Science at the University of Nottingham, UK. Formerly senior technical brewer with Bass / Molson Coors, he is a Master Brewer and now runs the Global Filtration User Group at the International Centre for Brewing Science at Nottingham University.

May 2019

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B R E WI N G

Moving on up Selling out of beer two hours into the first night your taproom opened was always going to bode well. Four years on, with a raft of awards under their belt, Dorset’s Eight Arch Brewing Co are going from strength-to-strength. And according to founder Steve Farrell, it’s all about making approachable beers that people enjoy, and never forgetting the importance of the local community. by tim sheahan

I

is something I’ll never forget,” he remembers.

Farrell’s brewing journey started several several years earlier, you guessed it, in his garage. He didn’t have an epiphany that drove him to brew, rather a desire to experiment and try his hand at a new hobby and make some affordable beer in the process.

A foray with malt extracts was soon dismissed in favour of a more accomplished setup with a modest HLT, Mashtun, Kettle and the rest. Couple that with the classics of the printed page from experts such as Cicerone founder Ray Daniels and off Farrell went.

“I found myself studying online, reading as many books as I could, and brewing as frequently as possible.

People say I was bitten by the bug but I didn’t feel that way. But maybe I was,” he laughs.

t all started with the Kernel.”

How many times have you heard a brewer

mutter those words? A fair amount of people reading this probably know a brewer that has been inspired by the work of Evin O’Riordan and his

London brewery.

The ability to make consistently great beers, regardless

Although Farrell was developing a passion for brewing, he was expected to follow a career in the family firm of a transport distribution business based in Poole.

“My dad was to retire and I was expected to take over.

But during the time working there, we ended up losing around 95% of our business when the biggest client we delivered for was taken over,” says Farrell. “With that, the

of style, that give the consumer an unwavering level of

whole distribution side was moved elsewhere so we

confidence in their purchase is something many brewers

needed to assess our options.”

both strive for and dream about.

Steve Farrell, owner and founder of Eight Arch Brewing Co, is one such brewer.

“Their beers opened up a new world for me, they were a genuine ‘Wow’ moment,” he recalls.

Farrell would hunt down the hoppy, balanced beers Kernel are renowned for and in doing so, knew his idea of

The pickings were slim, to say the least.

“We had 12 trucks and obviously tried to find more work but it wasn’t to be. It was a challenging period but I had to speak to my Dad and both realise it wasn’t worth it,” he explains. “We paid off everything we owed, sold the trucks and that was that.”

Farrell had job offers from others transport firms

what beer could be, would change as a result. He didn’t

but at that point, he only had eyes for his own brewing

stop there, though.

operation, and nothing was going to stop him.

“When I knew I wanted to take this enjoyment of beer

It would also just happen that Farrell’s wife Ellie worked

forward, I reached out to breweries I admired in the hope

with a colleague. Her husband Richard Ward had worked

I could just come and help, doing whatever they wanted

for Courage for many years. They agreed to meet and

of me.”

discuss Farrell’s idea.

Evin and the Kernel were among the first to oblige.

“We had a good chat, do the maths and go away to do

Welcoming Farrell for a brewday that involved the lauded

our own research. It was agreed that if we couldn’t settle

Imperial Brown, no less. Ed Mason at Five Points and Gyle

on things, Richard would tell me it wasn’t meant to be and

59 brewery also opened their doors, giving the aspiring

I’d leave it at that,” says Farrell.

brewer invaluable experience in the world of professional brewing.

“I was still learning all of the time. They didn’t know me, but they had the faith to offer me the experience and that

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Thankfully they saw eye to eye and he had the faith to press ahead with making a go of things professionally. A sleuth of courses at Brewlab in Sunderland followed and with it, Farrell’s desire to open Wimborne, Dorset’s first

Brewers Journal

brewery in 80 years, grew.

And before long, a 1200sqft unit, not far from the eight arches at nearby landmark Julian’s Bridge, was secured and Eight Arch Brewing Co was born. Kit arrived

everyone. When I made the announcement, it was greeted with a massive ‘Waheyyyyyyy!!!’. I appreciated their understanding!,” he recalls.

Like many breweries, much changed in the years that

in January of 2015 and the first brew took place on the last

followed that memorable first night. Increased demand

day of that month.

for the brewery’s beers led to the acquisition of the unit

Prototypes One, Two and Three were brewed, with the former going on to become its popular Parabolic Pale

next door to the initial, retained, site.

Capacity has increased, currently comprising five

Ale. Starting out as cask only, Farrell swiftly investigated

1000l FVs and a single 2000l vessel. Cask is still king,

the idea of offering on-site consumption. A license was

though keg now accounts for around a quarter of what

secured and by March, the first taproom opening.

the brewery produces and in-house canning has proved a

Farrell readied three pins of beer and hoped for the best. Opening at 4pm, all of the beer had been jubilantly imbibed by 6pm.

“It immediately became evident that I’d have to tell

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May 2019

real boon for getting its beers further afield.

Farrell was was skeptical output would grow much with canning, but the numbers don’t lie. The brewery sold 12,000 bottled beers during 2017 but output was closer to

Brewers Journal

50,000 330ml cans of its beers last year.

The business has also added another full time

selling directly, but the positives run deeper than that.”

He adds: “Being able to engage with people, see them

employee in the form of brewer Mark Wainwright

enjoy your beer and know the community uses it as a

who joined from Brewhouse and Kitchen, while Mike

meeting point is incredibly rewarding.”

Lawrence, co-founder of nearby bottleshop The Crafty Cow helps out with sales and deliveries. The team is completed with taproom crew Ryan and Sarah.

What has remained the same, however, is the

A taproom in the newer facility nearly didn’t happen, though.

Though the unit was literally seconds from the existing building that housed the brewery and taproom,

important role the taproom plays in the business. Around

its proposal was met with an objection from the local

500 pints are sold over the bar within the four hours the

licensing committee.

new and improved taproom is open.

“If you can offer the taproom experience you simple

“We’re not too far from a local skatepark and we were met with the objection that such a taproom could put

have to. It’s such a huge asset for the brewery and it has

the skaters at risk of the underage selling of alcohol. You

become a hub for the local community, too,” says Farrell.

would think that was an acceptable objection in theory,

“You benefit from the increased GP that comes from

until we let them know the skatepark had it’s own alcohol

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May 2019

25

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license!” Farrell laughs.

Beers sold here range from hoppy pales to IPAs and

B R E WI N G

fortunate.”

But the beers have impressed further afield, too. The

Stouts. Popular beers that play a frequent role in its

brewery picked up no less than a fitting eight awards at

portfolio are Session, Bobolink Coffee Oat Stout, Easy Life

the recent SIBA South West Regional Awards.

Pale Ale, Corbel IPA and Little Dragon Kolsch Style Ale. "Our beers sit well within the modern, hazy styles

Elsewhere, beers are delivered by the brewery to nearby accounts across Dorset, Southampton and

and those that appeal to the so-called more traditional

Portsmouth, while wholesalers help distribute the beer

drinkers,” says Farrell.

elsewhere in the UK. Italy is also a market, too.

“We never go too far in one extreme direction but they

“I’m a firm believer in the importance of the local. I’ve

sell because they hit the level that people want from a

seen it first hand as it’s happened to me and this brewery.

good, well-rounded beer.”

Local should come first and you can build upon that, if

The increased capacity of the aforementioned taproom has only gone to enable Eight Arch Brewing Co

you want to,” he explains.

Farrell adds, ”Of course, brewery life isn’t without its

to cement its place in the Wimborne ecosystem, and

challenges. We can’t make enough beer at the moment.

Farrell knows how important local business has been for

But we wouldn’t want to be sitting on lots of beer, either.

his brewery.

It’s a good place to be.

“The local community has been amazing. Without

“To know people enjoy your beer is the best feeling.

them we wouldn’t be where we are,” he says. “That

But we’re always striving to do better and in doing so,

support has allowed us to grow and we are very

hope people continue on that journey with you.”

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Battling bread waste with beer An estimated 44 percent of all bread is thrown away because people do not get around to using it in time and worry it is stale. But using so-called bread waste in the brewing process is one way breweries are helping tackle this issue, and Toast Ale is leading the charge. Rhian Owen reports.

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by RhiaN Owen

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tonnes per year, 70 percent of which the organisation

T

states could have been avoided. The value is £20bn a

he year 2009 was the year that food waste

year.

came into the spotlight in the UK. The

However, Ziane explained that there is a growing

Government acknowledged that food

awareness of food waste at a public and industry level,

wastage was an international policy issue

and astute entrepreneurs are ceasing the day. There has

requiring urgent action worldwide, and this

been a raft of new product developments launched on

was underpinned by the country’s “war on waste” plans

the back of the UK’s food waste problem. “There has

introduced by then-environment secretary Hilary Benn.

definitely been this shift of small disruptive businesses

Also in 2009, Tristram Stuart’s book Waste: Uncovering

using byproducts of industries that would have otherwise

the Global Food Scandal, describing the problem of food

been wasted that are perfectly edible, used to create

waste, was published.

new products and even upcycled, so creating products

Stuart would later go on to launch the ethical beer brand Toast, which is brewed using surplus fresh bread.

“Tristram embraces food waste as a relatively simple

that are of a higher value than those which would have been wasted,” says Ziane.

This is what Toast has been doing, and Ziane says for

problem for us to solve because essentially we need

the brewing industry the opportunities in this arena are

to value the food that we’re producing it and eating it,

vast. There are great opportunities environmentally, but

instead of wasting it,” said Louisa Ziane, the co-founder of

also socially.

Toast. “Compared to some environmental problems, it is a simple one and a delicious problem to solve.”

While it is often dubbed one of the world’s dumbest

“I think the brewing industry is naturally a more environmentally conscious industry than others,” says Ziane. “We’re close to the land, the ingredients used to

problems, food waste despite some good intentions,

make beer are natural – barley, hops, water, yeast – so

is still at crisis levels. 2009 was an important year in

brewers tend to be more in touch with the environment

exposing the issues of food waste, but according to

and the quality of those ingredients. I think the growing

Wrap – an organisation that works with the food and

movement of craft beer drinkers, and the more

drink industry to create economic and environmental

environmentally conscious consumer, has come together

value from reducing food waste – the estimated total UK

at the same time really well. So we’re seeing other craft

post farm-gate food and drink waste is around 10 million

beer brands doing things – both environmentally but

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in retail settings, the crust end of every loaf isn’t used, so

also socially.”

She added: “We’ve just done a collab with Tap Social

that’s two slices of every loaf. Also, often the first slice is

Movement and they work with ex-offenders to rehabilitate

also not used as it’s slightly smaller and sandwiches need

them by giving them not just brewery roles but back

to be a uniformed square shape, and so that could be

office roles and marketing roles as well. I think we’re

four slices of every bread loaf that’s being discarded. We

seeing that across the whole food industry and breweries

are able to use that bread to make really delicious beer.”

Ziane explains the the timely idea behind creating

in particular.

“The bigger brewery companies are taking initiatives,

Toast: “We were inspired by a brewery in Belgium called

such as environmental packaging, so we’re seeing bigger

The Brussels Beer Project; they’ve got a range of great

breweries buying the smaller breweries, and as they

tasting beers and to make one of those they paired with a

acquire these small breweries they’re also acquiring

local bakery. They took their surplus bread, and turned it

their passion for environmental consciousness and social

into an amber called Babylone.

"Tristram was visiting the brewery back in 2015 and

consciousness.”

tried the beer, found it really delicious, and talked to the

Beer from bread

guys at the brewery. They were really open with us, and shared the recipe, and worked with us to help develop something for the UK market.”

B

read waste is a battle the brewery industry can take on. A study by Wrap estimated 44 percent of

the UK market, Ziane says they still had to find a brewer

all bread is thrown away because people do not

willing to give this a go. And a baker.

get around to using it in time and worry it is stale.

“Bread is a huge problem,” says Ziane. “We work with the sandwich industry. The sandwiches that you’re buying

30

While Stuart returned to the UK with this great idea for

May 2019

“I had to find a brewer that would be willing to try this out with us, because brewing with bread comes with a lot of complexities; brewers are concerned about a stuck

Brewers Journal

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mash ton as the concentration of the bread at the bottom

the most sustainable breweries in the UK; they use barley

of the ton can prevent the beer from moving through the

that is grown on the field adjacent to them, and they

container,” she explains. “Then I phoned a lot of bakeries

send their spent grain back to be used as animal feed

around Hackney to line up their surplus bread at the end

or for composting, so it’s a really nice circular story,” says

of the day, and get that to a central point where we could

Ziane. “The bread forms one third of the malt bill, so we’re

prepare it.”

also reducing the demands for barley, which in itself has

Ziane says: “There was a team of about five of us, slicing the bread, drying it out, ready to brew it the next

an environmental impact as it requires land, water and energy to grow.”

day. It was an intense operation, but we’ve learned a lot

Looking to collaborate

since then. Now we’ve adapted the recipe so the bread doesn’t have to be dried, which is great from a resource perspective but also from an energy perspective.

"We’re able to work with one single sandwich factory – we just take some of the surplus from a day’s production.

The factory deliver the bread to the brewery, they donate

T

oast has grown to have a range of four beers; a Pale Ale, Craft Lager, Session IPA and American Pale Ale. They’re not currently planning to launch

it as well, otherwise it would be a waste management

any further beers into their range. However, Toast have

cost for them.”

done around 35 collaborations with breweries all over the

Toast are contract brewing; their first batch was with

world, and this is something they’re going to continue

Hackney Brewery in 2015 and their first brew was tested

with. “It’s a nice way of working with a local brewer and

on Jamie & Jimmy's Friday Night Feast. It was well

a local bakery to create a one off beer, something that is

received and since then Toast has continued to grow.

really unique,” says Ziane.

“We’ve since moved breweries, we now work with Wold Top, a brewery in Yorkshire near Driffield. It’s one of

brewersjournal.info

For Toast, collaboration is crucial. Ziane says it’s pretty much the point of what they are doing. Toast want to lead

May 2019

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Listen to the full interview on the Brewers Journal Podcast Find it on Apple Podcasts, Google, Spotify, Stitcher or wherever your get your podcasts Go to: brewerspodcast.reby.media

the way in helping breweries cut down on food waste,

one million slices of bread earlier in 2019, and stacked up

and they know they won’t make an impact on their own.

that amounts to one and a half times the height of Mount

“We’ve open sourced our recipe so that homebrewers can do this at home, they can use up part of the loaf they

Everest.

But Ziane says they’ve got more goals to reach, and

aren’t going to get through. We also work with brewers

the team are currently relooking at the recipe. “ At the

directly, sharing our skills. Our master brewer will go to the

moment 33 percent of our beer is from bread, because

brewery and work with the head brewer there to devise

we require the enzymes that are naturally present in

a recipe and also to teach them some of the tricks of the

the barley to break down the carbohydrates into simple

trade around brewing with bread, We’ve had breweries

sugars that the yeast then breaks up and turn into alcohol.

from all over the world ask questions, looking for support for what they’re doing.”

Ziane says that in one single Toast bottle there’s about one slice of bread. Toast recently celebrated upcycling

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May 2019

"But if we can add enzymes from other sources then we can put more bread into the beer. So we’re experimenting to increase the amount of bread that we use in our beer, our recipe could change.” u

Brewers Journal

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May 2019

33

F OCUS

WO R K FLOW

AN D

S O F T WAR E

ANALYTICS CAN BE A BOON Detailed sales analytics can have a crucial impact on your business. They could well be the difference between success and failure, explains James Dickens, managing director at Performalytics.

importance. Try to get beneath the skin of your customer purchase trends, are there loyal customers whose order history is changing, moving to bottles/cans, year on year growth/decline, strong appeal to seasonal ales, seasonal variance to name but a few.

Data is the new oil

by James Dickens

M

any keen brewers enter and work

T

here are 2 areas of importance within the data element. Firstly, ensure accuracy, less can be more if

in the industry with making great

it means the data is correct. Don’t fall into, what I call, the

beer at the forefront of their mind,

SISO philosophy… Sh*t in Sh*t Out. If you lose accuracy

yet there also needs to be a strong

in the data it’s going to risk being more misleading than

focus to the business elements. After

productive. Once you are confident with the accuracy of

all, sustainability is simply a balancing act between

your data, your end consumer (the drinkers) data is like

income and expenditure with cashflow at the heart. The

gold dust to you/the company. Retail, Brewery tours,

independent brewing industry is as competitive as its

tap rooms and a web shop are great sources of this

ever been, with record closures in 2017 (source: Brewery

data. With something as simple as a customer postcode

Manual 2018), and for the first time, closures exceeded

it can open you to a world of opportunity. What your

openings. Whilst these figures aren’t 100% concrete

catchment is and how its impacted by local competition,

and the market is still extremely healthy, it does help

is it growing. It can give you so much information on

emphasise the importance of having half an eye on what

what your customers “look like”. On a side note, a good

matters away from the brewing floor.

ecommerce site doesn’t need to cost the earth but can

As time goes on, there is increasing pressure for those working in the office to understand their sales

make a dramatic difference to sales when done properly.

When it comes to beer festivals, have a strategy

performance, way beyond weekly volumes and revenues.

beyond selling a few extra kegs. These are great at

From my experience, the office side of a brewery tends

spreading your word far and wide but your greatest

to be run on quite a tight ship, with many areas of

marketing opportunity is your product. If you’re in them

responsibility falling on few shoulders. If this is the case

outside of your catchment then you can start to monitor

for your brewery then clarity within reporting is imperative.

web sales within these wider areas to look at the overall

To help ease the demands there are a few easy wins that

impact beer festivals have on the business.

will undoubtedly contribute to gaining that all important competitive edge, here are my top 5:

Need a little help from your friends

Give sales performance context

F

inally, don’t be put off seeking support from third parties, outsourcing has incredible benefits. You

H

ave a couple of supporting measures to align against your core target. Increased sales volume is

may be able to save your sales team ½ – 1 day a week in exporting data and building sales reports, by investing

great, unless discount rates have increased too. A drop in

a couple of hundred pounds a month in automated

revenue isn’t the end of the world if your production and

reporting services. Saving you thousands per year in

packaging costs have dropped further. These supporting

resource and freeing up your sales team to do more sales

measures really help give context to your performance.

and customer service, increasing your revenue too.

Understand your customers

improve sales performance but it is a solid starting point.

This is by no means an exhausted list of initiatives to The crucial thing to remember is the impact detailed

A

good customer isn’t the one who buys the most but

sales analytics can have on your business. It could well

is a group of customers who buy regular volumes

be the difference between success and failure, we

and pay on time. From your sales management system

are fortunate to be operating in an era where detailed

you should be able to run customer reports against

analytics support is far more accessible than it’s ever

orders and payments, always monitor both with equal

been, no longer limited to the corporate giants. u

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May 2019

Brewers Journal

F OCUS

WO R K FLOW

AN D

S O F T WAR E

Streamline your operation

Software saves time. Instead of working across innumerable spreadsheets, everything is in one place and specifically designed to make ever brewery process quick and efficient. It also allows you to maintain high standards of consistency, control and quality in your operations, argues Sam Williams from Premier Systems.

increasingly selling direct to consumers, particularly online. We’ve made this process much easier for our customers by integrating with popular ecommerce platform, Shopify, and its free POS system which can be used in taprooms.

BrewMan streamlines all back office functions of breweries such as crm, stock control, order entry, distribution planning, cask tracking and even fills in their duty form for them! We start our pricing low so that even start-up brewers can use all this functionality from day one and focus on the important stuff - brewing the beer.

by Sam williams

As our customers grow, our product scales with them with additional modules and features such as our delivery

I

app, a dedicated sales team module, BrewRep, and the

through viruses and cyberattacks and therefore ensure

is in one place and specifically designed to make ever

that BrewMan data is secure and backed up hourly to

brewery process quick and efficient.

n 2019 there’s now an expectation that staff of any

BrewMan Production module which has helped our larger

business can work remotely and flexibly and this

customers achieve Salsa accreditation.

means that any new customer demands remote

Primarily, software saves time. We have worked

access. That’s why our system is cloud based and

with over 200 breweries in the UK and our product

can be accessed from anywhere in the world.

development has been led by what they need. Instead

We’ve seen breweries lose their locally held data

multiple distinct physical locations of different providers for absolute peace of mind.

Another key topic at the moment in the industry is

of working across innumerable spreadsheets, everything

Software also allows you to maintain high standards of consistency, control and quality in your operations.

BrewMan will know how stock you have in multiple

quality accreditations such as SIBA FSQ and Salsa Plus

locations at the click of a button and how much duty you

Beer, now minimum requirements to sell to certain

owe as well as where all your casks are, where any Gyle

organisations. Such production software helps breweries

you have brewed has gone and which batches of raw

achieve these by enabling end-to-end traceability from

materials went into that Gyle.

raw materials to gyle tracking as well as monitoring cleaning processes and quality controls.

And as in many other industries, breweries are

36

May 2019

As it’s a monthly subscription with no long term contracts and one month cancellation you don’t have a large upfront investment to make.

Brewers Journal

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May 2019

37

WO R K FLOW

F OCUS

AN D

S O F T WAR E

Stay flexible Software tools and programming talent aside, most brewery owners do not have the time to spend crafting a custom software solution. They barely have time to do everything that needs doing around the brewery as it is, so it’s important to leverage the tools others make available to you, explains Dr Will Bralick from Iconic BMS.

know a new target system well enough to configure it to achieve their systems goals.

The implementation process with a comprehensive business management system is a learning process not only for the customer but also for the vendor. The customer learns about their own business in the context of making choices about the configuration and operation of the system. The vendor learns about the customer’s business and what can be done to make their system more effective and useful for their customers.

As the developer of the Iconic Brewery Management

bY Dr Will Bralick

A

System we look forward to implementing each new customer partly to discover how we can continue to

brewer recently told me that it was

improve the system. This is what we call “deep flexibility”

incredibly difficult to create a new product

– the ability to influence the inherent capabilities of the

from an existing batch of beer in the

system itself.

brewery management system that they had

We built Iconic on an open source ERP platform. Now,

implemented. He characterized the system

there are many such systems and, if a brewery owner had

as inflexible and unintuitive to use.

In the technology world the concept of “user-

friendliness” has often been treated as a holy grail of

the time, tools, and talent then they could take one of those systems and customize it for use in their brewery.

Software tools and programming talent aside, most

sorts. The problem is that it often difficult to define just

brewery owners do not have the time to spend crafting

what is “user friendly.” Something that cannot be defined

a custom software solution. They barely have time to do

is difficult or impossible to implement. Witness all of the

everything that needs doing around the brewery as it is.

software that almost works.

Although user-friendliness may be hard to define,

Iconic took an existing open-source ERP software project and “forked” it – a techy term that means that we

“inflexible and unintuitive” works pretty well to define its

took the existing code base and started a new project

opposite. What makes a system “inflexible” is that it rigidly

from that point. That means that Iconic manages the

defines one way to do things – and there is only a limited

entire software code and operational baseline of the

(or non-existent) capacity to alter that work flow. A flexible

Iconic Brewery Management System.

system is configurable – allowing for different ways of

So, if we need to make a change to any part of the

doing things – or having the capacity to (quickly) change

system to better support brewery operations then we

how things are done.

have the complete flexibility to do so – we don’t need

A configurable system, however, imposes a burden

anybody’s permission to change the system nor do we

on the user. A system that can be configured must be

need to wait for anybody else to change something in the

configured by someone. That someone must know well

baseline technology.

enough both the business being implemented – to know

We learn from brewers what they need and want so

what is wanted – and the target system – to know how to

that we can make the best, most flexible and intuitive

achieve the goal.

brewery management system that can be imagined.

It is not always sound to assume that any business

And yes, learning from our customers and improving

owner knows their own business well enough to know

Iconic has made it easy to create a new product from an

what they want. That said, it is always true that they don’t

existing batch of beer.

38

May 2019

Brewers Journal

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TECHNOLOG Y

PALLE TI S I N G

A pick up in a brewery While Adnams Brewery still operates out of its 18th century site in Southwold, this doesn’t mean the business has turned its back on modern technology. Quite the opposite, in fact. So when it came to improving its end-of-line palletising processes, it opted for automation and is reaping the benefits as a result.

had an old palletiser which took up a lot of space.

"Given where the brewery is located, we’ve got a very limited amount of space, so we have to be quite creative when it comes to using it as effectively as possible.

“We had identified a new piece of technology that we wanted to install to allow us to brew a 0.5%-alcohol version of our Ghost Ship Pale Ale, but we had exhausted all available floorspace.

"However, by upgrading the old palletiser to a more compact automated solution, we figured we could

by TIM SHEAHAN

S

accommodate everything within the existing brewery site.

We actioned this in early 2018 and approached Fanuc to design a robotic end-of-line loading system.”

outhwold-based Adnams is a brewery that

In order to meet the significant load demands of

continues to move with the times. From its

handling metal barrels filled with over 160 litres of beer,

expanding beer portfolio, to its distillery

Fanuc specified its R-200iC/210L 6-axis palletising robot.

output and the ever-changing facilities in

With a maximum payload of 210kg, it could comfortably

which these beverages are produced in.

process the full casks at the required rate of 250-300

The brewery can output up to 40 different beers over

the course of a year – comprising its core beers that they do day-in, day-out, but also the seasonal beers and oneoffs, too.

Adnams still operates out of its original site at the

barrels an hour, to keep pace with the beer as it came out of the filling line.

With a compact footprint of 771mm x 610mm, and a reach of 3100mm, it can easily operate within the confined working environment of the brewery. Crucially,

heart of Southwold, and produces the equivalent of 1,900

the robot body is IP54 rated, to protect it from the residual

barrels of beer a day.

beer found throughout the cask filling line.

However, fitting a 21st century brewery into a 19th

However, the R-200iC/210L was not Adnams’ foray

century building has proved to be an on-going challenge

into robotics. Back in 2017, in response to the growing

for head brewer Fergus Fitzgerald and his team, as they

popularity of keg beers, Fergus and his team decided to

have looked to keep pace with modern brewing methods

expand Adnams’ keg programme. Up until then all non-

and rapidly expanding consumer demands for a much

cask beer was sent away for kegging, but the brewery

wider portfolio of beers and spirits.

wanted to bring that process in-house at its main site in

One area where the brewery has looked to take serious strides forward is the introduction of automation;

central Southwold.

This involved finding space for conditioning tanks, as

and more specifically, the use of robotic end-of-line

well as filtration and kegging equipment. The final piece

palletising systems to process the beer barrels once they

of the puzzle was the addition of a Fanuc R-2000iC/165F

have been filled.

robot within the kegger, which was used to lift and stack

Fitzgerald explains: “While we’ve expanded our

the newly-filled kegs. While this was on a much smaller

portfolio in recent years, cask beer very much remains

scale compared to the brewery’s cask line, its success

a core part of the brewery. At the end of our main cask

paved the way for the much larger system which followed

filling line – where we put the beer into the barrels – we

on the cask filling line in 2018.

40

May 2019

Brewers Journal

TECHNOLOG Y

PALLE TI S I N G

Following the finished installation of the R-200iC/210L

At Adnams’ cask palletising system, the Fanuc

in 2018 and the Fanuc R-2000iC/165F in 2017, all of the

R-200iC/210L will pick six filled casks off the line and

brewery’s cask and keg beers are now handled and

place them on a conveyor in two rows of three. The robot

loaded by robots.

will then select a locator board from a magazine stored

Head brewer Fitzgerald adds: “Compared to a manual

within the cell, and place it on top of the six barrels,

process, automation is much better. Not only from a

before collecting the next six barrels from the filling line

consistency and speed perspective – robot loading is

and stacking them on top.

twice as fast as manual loading – but for our production

This process is repeated until there are 18 barrels

team, it takes away all the health and safety issues linked

securely stacked, before they are moved to the end of

to manual handling out of the equation.”

the conveyor where they can be collected by forklift truck

However, there was another underlying factor which helped tip the balance in favour of a robot loading system, rather than a like-for-like palletiser.

“One of the main reasons we chose the robot system

and either loaded directly onto a distribution lorry, or stored nearby until ready for collection.

Fitzgerald concludes: “Plastic locator boards are light, they’re cheaper, they last longer; and they also enable

– aside from floorspace – was that we wanted to move

you to get more product on a vehicle as you can take

away from wooden pallets, which we’d been using for

some of the weight out.

years, and start using plastic locator boards,” he says.

Locator boards are durable plastic interlayer boards

“Ultimately there were lots of benefits from moving to locator boards from pallets, however we couldn’t do

which allow barrels to be stacked securely and safely on

that on our old palletiser system so, as part of putting the

top one another.

robot in, we moved to locator boards as well.”

42

May 2019

Brewers Journal

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43

fo r e i g n

fo cu s

L illebr ä u

Aiming to be the best Kiel-based Lillebräu became Germany’s 1500th brewery when it opened in 2018.

And in the coming years, its founders, Florian Scheske and Max Kühl want the beer they’re producing to be the most popular in the region. by tim sheahan

I

for quality, modern beer intensified.

So, as is the way, the duo decided to brew their first beer.

“Lille wouldn’t exist today, if we hadn’t both had a soft spot for the good things in life. We’ve always had an interest in good food and sustainable, regional products.

At that time, we even started our own cooking club and used to meet up with friends regularly to do some cooking, and of course enjoy the results”, Scheske recalls.

Their underlying intention at the time was to create a

t’s common, and, no doubt, healthy to have goals

beer of their own with its own flavour, and not to set up

when starting out in business. And brewing is no

a brewery. That idea came later. Regional products on

different. After all, why should it be?

the market were few and far between and other people

So when Florian Scheske and Max Kühl opened

Lillebräu in October 2018, following a period of

cuckoo brewing, they started in good stead.

Based in Kiel, a port city on Germany’s Baltic Sea

liked their beer, too. So, the two hobby brewers saw the opportunity to conquer the market with a local product and spontaneously decided to found Lille.

“It’s something we often hear: oh yeah, two designers

coast with a population of around a quarter of a million,

set up a brewery. That’s not about beer, but about brand

Lillebräu was recognised as Germany’s 1500th brewery.

awareness. Of course, some technical understanding and

Such an accolade was a nice way to open their maiden

knowledge of product design comes with what we’ve

facility but already, Scheske and Kühl had their eyes set

studied, but the beer definitely does not come second.

on bigger things. That’s to be the region’s best known

Quite the contrary,” they explain. “People only got to know

beer by 2022 and with it, have their brewery as the go-to

Lille from recommendations. The design and the idea for

guest tap in each and every bar and restaurant going.

professional marketing only came after we had already

“Lille” is Danish and means ”little” and that’s just what the brewer was when it started in 2015. They were a

built up the customer structures that are still in place today.”

modest brewing project launched by Scheske and Kühl,

A focus on the local

at the time still students, out of their passion for brewing.

Their beer quickly established itself in the local area, cuckoo brewed at other breweries until last year.

A focus on quality remains, however now the word “small” only stands for the scale on which procurement of raw materials and partners is carried out.

“Ecologically, it simply makes more sense to focus our main operations within a radius of 100 km around Kiel,

T

o realise their dream of opening a bricks and mortar operation, the duo successfully worked with banks and also crowdfunding, culminating in

the opening of their facility on 26th October 2018.

One part of the brewery building is a taproom for beer

also because we want to identify ourselves with Kiel. We

tasting, guided tours and functions, with sufficient space

want our beer to be from here and so we’re very grateful

for about 60 seats or 100 people. 10 taps then provide the

for the acceptance we’ve received in our home town. This

guests with draught beer from kegs.

confirms the bond that we feel,” says Scheske.

Kühl adds: “That’s why we’re aiming to become the

Kühl explains: “Our dispensing methods are completely open. For us, it was important to let people experience

region’s best known beer. But we don’t want to block

the brewing process fully transparently right where it

out other opportunities. You can buy Lille from premium

happens. That underlines the passion we have for our

retailers in the greater Kiel area and also in one or two

craft.” Next to this, there’s a food truck which only serves

craft beer stores in Berlin and Hamburg.”

local specialities. This is intended as another element in

Scheske and Kühl met while studying Industrial Design and Communications Design. Following excursions to Australia, the USA and Chile, Scheske’s and Kühl’s passion

44

May 2019

the drive to promote the unique flavour of Kiel.

Going forward, the plan is to continue extending their regional presence by 2020 and further establish Lille in

Brewers Journal

fo r e i g n

fo cu s

L illebr ä u

northern Germany and especially in Kiel. The goal for

almost infinitely, for over 30 years, if used and maintained

2022 is even more ambitious.

properly. There are no additional costs for things like

“Larger breweries, like Becks are often the first or main beer on tap. That’s OK, but there used to be 120 breweries

labelling.

This long-term repeated use means CO2 emissions

in Kiel. We are the first new brewery to be set up since

are significantly lower than for the production of new,

1993. On behalf of the city, we want to revive the brewing

disposable containers. And when the end comes, these

culture of the past. With high-grade ingredients and a

kegs are 100% recyclable.”

new attitude to flavour, we want to be the beer that sets

Scheske adds: “But then the designer in us does come

the benchmark for quality and by 2022, Lillebräu will be

through a bit: reusable stainless steel kegs are not just

the region’s leading ‘guest beer’”, explains Scheske.

the only way to attract attention as a brewery with an

Lille wouldn’t be Lille, if it didn’t represent the

ecologically sustainable approach, they actually help to

lifestyle of the region. In the City of Kiel, the focus is on

promote our goal of extending our presence on the local

sustainability.

pub and restaurant scene.”

Kühl says: “Of Kiel’s roughly 250,000 inhabitants, about

Lille works with Schaefer Container Systems, utilising

35,000 are students. And everyone rides a bicycle. This

their Eco keg vessels. These reusable kegs all have

environmental awareness reflects our own attitude. So, as

one major benefit in common: the variety of branding

far as that’s concerned, we belong here, too.

possibilities.

"By building our own brewery, we have made the

Kühl and Scheske opted for the electrochemical

conscious decision to follow those business and

signature for displaying their brand and logo, as this is a

ecological arguments that tell us to rely on our own stock

technique that doesn’t wear off, and so “you could even

of reusable kegs. Kegs can be used again and again

call that sustainable, as well,“ laughs Kühl. u

46

May 2019

Brewers Journal

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www.qclscientific.com/beerlab 07/06/2018 16:53:41

A clear advantage South London’s Gipsy Hill has gone from strength-to-strength since starting out in 2014. And when it came to investing in centrifuge technology, they turned to GEA to improve consistency and streamline operations.

McMeekin.

Rewind a year and things were somewhat different.

The brewery was producing 2,500 hectolitres per annum but the business was being undermined by its flooring.

“With our first system, we tried to save money on equipment and materials by improvising the setup, before learning the hard way how difficult it is to make good

by tim sheahan

beer and properly run a business at the same time,” says

W

McMeekin.

team with Sam McMeekin and Charlie Shaw, had eyed

slower but more sustainable growth phase.

hen production at London’s Gipsy

The situation was untenable, not just for safety reasons

Hill hit 4,550 hectoliters back in

but also with regard to standards of hygiene. Yet eight

2017, it asked itself how it could

new tanks were already on order.

take the next step, producing more beer and achieve greater

consistency in the process.

Head of production, John Taylor, who heads the

investment in centrifuge technology that would help boost annual brewing capacity up to 12,000 hectolitres.

They also agreed that such an investment would

So they took the bold step and stopped production for seven weeks to upgrade the entire brewery and put in a new floor at several times their initial investment. The upgraded floor served as a foundation for a new and They learned their lesson in 2016: Quality has to be the top priority ‒ for the beer, of course, but also for the equipment. “We could have gone for the cheaper options

give the business complete control over the production

again. But we chose the harder road to quality,” he says.

process as well as consistency.

This episode burned through their financial reserves but

“If it comes in contact with our beer, affects the quality and is used every day, it has to be the best,” says

48

May 2019

provided them with an environment where they could brew and bottle the best beer possible. “We’ve never

Brewers Journal

looked back.”

In 2017, they pressed ahead with their investment

The four day saving is possible because the separator facilitates several simultaneous processes. It filters out

program: “Reliable tech that helps us achieve our goals

the yeast once it has done its job but before it flocculates.

has become an integral part of our quality mantra,” says

The separator also allows for adjusting the solids content

McMeekin.

to suit, which in turn helps with filtration.

Gipsy Hill kitted themselves out with a new brewhouse,

When combined with an upstream beer cooler, the

a separate packaging hall as well as a huge cold storage

separator reduces processing time in the fermentation

space and switched over entirely from bottles to cans.

vessel or unitank. The upshot is that craft brewers can

Every brew is now analyzed in their new lab.

not only produce 20 to 30 percent faster but also handle

“We need intuitive equipment that allows us keep the team small and deliver a premium product without having to resort to brewing in shifts,” they explain.

But despite reaching a consensus on the centrifuge

several batches in a row – while maintaining quality and consistent taste.

A separator can also replace filtration. Its high purification performance can be very flexibly managed—

investment, there was also no escaping that such

incidentally without the use of a filter medium – so that

technology didn’t come cheap, either. However, there was

Gipsy Hill can exactly define each beer profile.

the opportunity to use the manufacturer’s leasing option.

As a “fine clarifier,” the separator operates at a low

He adds: “At first, we were a bit intimidated because

flow rate, which significantly reduces the yeast content

centrifuges can be notoriously expensive. But as long as

and can have a positive impact on protein content. Low

you have a solid business plan for the brewery’s growth,

molecular weight proteins, which flocculate in the beer

you can talk to GEA.”

during prolonged storage, remain, lending pale ales

The GEA Plug & Win 50 system has helped Gispy Hill cut four days off the entire brewing process.

Taylor explains: “If it used to take you 30 days to make beer, with a centrifuge it will probably only take you 25 days or less.

“It simultaneously handles a number of things that

the cloudiness that enthusiasts really crave. “Our beer contains less oxygen and acidity,” Taylor explains. “We’re thrilled with the effect it has on the aroma, and also on the shelf life.”

He adds: “The separator is a real plug-and-play solution.

are vital for the team. With the centrifuge, it’s possible

"Not everyone here is an experienced brewer, so

to extract residual top-quality beer from the yeast. The

user-friendliness is that much more important. GEA was

separated beer requires less time to clarify and mature

incredibly accommodating with the training.

in the storage tanks, allowing better exploitation of tank capacity before canning.”

brewersjournal.info

"We picked everything up so quickly that we took over the reins after just two days."

May 2019

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QUALITY ASSURED PERFORMANCE GUARANTEED

AB VICKERS VICANT SB AND SBX WILL IMPROVE PRODUCT STABILITY, EXTEND SHELF LIFE AND REDUCE STALING.

www.abvickers.com | www.lallemandbrewing.com

O x ygen

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Oxygen control in brewing Beer staling exists, it’s a fact of life. So the aim of the brewer is not to prevent these processes from occurring, but to slow or limit them to such a degree that the flavour profile of the beer remains acceptable for the duration of its shelf life, explains Andrew Paterson, UK technical sales and support for Lallemand Brewing.

to prevent these processes from occurring, but to slow or limit them to such a degree that the flavour profile of the beer remains acceptable for the duration of its shelf life.

What is beer staling

B

eer staling refers to the sensory and analytical changes a beer undergoes during storage. Whilst there are relatively few studies into the actual

sensory changes observed during beer storage, work

by ANDREW PATERSON

D

done by (Dalgliesh, 1977) presents a generalised view (see fig 1). These include a constant decrease in bitterness,

espite the best efforts of the brewing

an increase in sweet honey-like tastes and aromas,

industry beer is, and remains, an inherently

increasing levels of an aroma of wet cardboard, and an

unstable product. Even beers produced

increase and subsequent decline in a flavour described

at industry-leading levels of in-pack

as ribes (the aroma of blackcurrant leaves). In addition

dissolved oxygen, with reduced protein

to the taste and aroma changes, there is a subsequent

and tannin levels, will still be stale towards the end of their

decrease in colloidal stability as well as an increase in

often year-long shelf life. Add, in less than ideal storage

colour during storage.

and transit conditions and staling can arise much faster than this.

As an industry we understand that beer is best

It should be noted that most studies into the sensory and analytical changes that take place in beer during the aging process have looked at beers with a rather

consumed when it is as fresh as possible. This is the best

different sensory profile and colloidal stability to the hop

way to ensure beer arrives at the final consumer as it

forward, and often hazy, beer produced by many craft

was intended. Pressures from supermarkets which often

brewers today. My own experience suggests that sensible

require long life on products have been the key driver

additions to Dalgliesh’s chart would include a decline in

towards an ever increasing shelf life. This has contributed

dry hop aroma as well as a sometimes dramatic increase

to the misguided view of some consumers that beer in

in colour in hazy, hoppy beers. The rapid rise of the craft

small pack simply doesn’t go off.

brewing industry means that research into the staling

There are signs that customer and consumer attitudes

of beers such as this has not kept pace with the overall

to beer shelf life are changing. Some larger companies

growth of the industry. More work in this regard would be

are starting to embrace born on dates rather than best

welcome.

before dates to better indicate the age of the product to

Ask the majority of brewers, what is the cause of beer

the consumer. The craft beer market has done much to

staling, and their almost unanimous response would

emphasis this viewpoint and consumers familiar with the

be oxidation. ‘Stale beer is stale because it has been

segment are now acutely aware of the issues that arise

oxidised’. The reality is rather more complicated! An in-

when trying to put long shelf lives on hoppy, hazy or

depth review of the causes of beer staling is beyond the

unfiltered beers.

scope of this article, however I will try to outline some of

The chemical processes attributed to the changes seen in beer over its shelf life are varied and include

the basic oxidative interactions below.

Oxidation is a way of describing a chemical reaction

varying temperatures, exposure to UV light as well as

in which there is a loss of an electron from one atom to

levels of dissolved oxygen. The aim of the brewer is not

another. The atom which loses an electron is ‘Oxidised’.

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Conversely, the atom gaining an electron is ‘Reduced’, (see fig 2). Every time a molecule or atom is oxidised another atom or molecule must be reduced. This gives rise to the REDOX reaction. Those who studied Chemistry at school might remember the old mnemonic OIL-RIG, standing for oxidation is loss, (of electrons) and reduction

Figure 2: The oxidisation process Once generated ROS can go on to react with the many organic molecules present in beer including; alcohols, higher alcohols, hop bitter acids, polyphenols, amino acids and lipids. These oxidative changes result in many of the sensory changes seen during beer aging (Vanderhaegen, 2006).

After Oxidation, the other most often quoted reason for an aged character in beer is the increase in a compound known as E-2-Nonenal or (Trans-2-nonenal). This compound is responsible for the wet cardboard aroma frequently detected in aged beers and is recognised

Figure 1: Sensory changes arising during beer staling (Dalgliesh, 1977)

as arising from the oxidation of malt derived lipids. Two mechanisms have been proposed for the creation of this compound, an enzymatic method involving the malt enzyme Lox-1, and a non-enzymatic method resulting

is gain.

Oxidation can also be described in terms of the

from the reaction of lipids with ROS (Vanderhaegen,

oxidation state of the atom. Electrons have a negative

2006). Importantly, this interaction is thought to take place

charge of -1 hence the loss of an electron increases the

during hot side brewing processes and the increase in

oxidation state by +1 for every electron lost. Reduction,

cardboard flavour in final pack is due to the subsequent

where electrons are gained leads to a decrease in the

release of bound forms of the chemical.

oxidation state of the molecule by -1 for every electron

Malt Lipids

gained.

Generation of ROS Lox-1 Enzyme + O2

M

ROS

any of the reactions recognised to cause staling can be attributed to the action of reactive oxygen species (ROS) in beer. Molecular

oxygen is relatively unreactive in its ground state and

E-2-Nonenal

E-2-Nonenal

so must first be activated to form the ROS responsible for these reactions. This activation is catalysed by the transition metals Iron and Copper and is an example of a Redox reaction. The amount of ROS generated is

Control of oxidised character

dependent on the level of oxygen in the beer, the storage temperature, as well as the availability of Iron and Copper ions to catalyse the reaction (Vanderhaegen, 2006).

S

trategies for reducing the tendency of a beer to

Fe / Cu O2

stale quickly are based around the reduction of

ROS

oxidation reactions by limiting the availability of

molecular oxygen and transition metal ions as well as slowing the subsequent generation of ROS. Methods

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to reduce E-2-Nonenal pick up focus on reduced Lox-1 enzyme activity as well as reducing oxygen ingress to hot side processes.

Limiting dissolved oxygen concentration in pack is crucial to preventing the uptake of stale character in beer. To this end there are various strategies the brewer can employ to reduce the final level of dissolved oxygen in pack. Meticulous control of oxygen uptake after fermentation is key. All pipes and filters should be flushed

Control

with CO2 or DAL prior to making beer transfers and, if

O2 + Heat

possible, the oxygen content measured.

Seals and fittings should be tight and well maintained

O2 + Heat + Vicant

and bright beer tanks should be cleaned under an inert atmosphere. Metal ions should be kept to a minimum by using all stainless steel pipework and fittings and quality crown caps. Technologies such as oxygen scrubbing crown caps should also be considered.

In addition to these physical strategies thought should be given to additions that could be made to the product to protect it from staling during its shelf life. The two key strategies here are the addition of bottle conditioning yeasts as well as antioxidants.

Antioxidant blends: Addition of 2-4g/hl to final beer is sufficient to improve flavour and colloidal stability

Bottle conditioning yeasts such as the Lallemand CBC-1 strain can protect beer through a variety of

involve limiting the availability of the Lox-1 enzyme by

mechanisms. First, viable yeast has a strong ability to

the use of barley varieties with low levels of the Lox-1

metabolise molecular oxygen reducing its level in pack

enzyme, as well as higher temperature mashing and

and preventing the generation of ROS. In addition, yeast is

kilning regimes (Vanderhaegen, 2006). Mashing at lower

known to create the antioxidant sulphite which can react

pH and milling regimes which prevent embryo damage

with, and prevent, the onward reaction of ROS as well as

have also been explored (Vanderhaegen, 2006). Limiting

binding with flavour active staling aldehydes to create

the availability of molecular oxygen needed for the Lox-1

flavourless products (Guido, 2016). Finally, active yeast

reaction by anaerobic mashing and milling processes, as

and a strong secondary fermentation have been shown

well as purging grist and mashing vessels has also been

to reduce existing staling aromas by reduction of flavour

shown to reduce E-2-Nonenal production (Vanderhaegen,

active staling compounds in beer (Saison, 2010).

2006).

Antioxidants blends such as Lallemand Vicant SB,

Preventing the auto oxidation route could involve all

which contain sulphites as well as other antioxidants, can

of the above techniques for limiting oxygen uptake into

also help prevent beer staling. The mechanism is much

the mash and wort but also the use of antioxidants such

the same as the antioxidant effect provided by bottle

as Lallemands Vicant SBX to help prevent the reaction

conditioning, binding flavour active staling compounds,

of lipids with ROS. An addition of 5-10g/hl to the mash is

but also preventing the reaction of ROS with polyphenols,

sufficient to improve flavour and colloidal stability as well

sugars and amino acids which tend to cause colour pick

as reduce browning.

up and hazes, (see fig 5). An addition of 2-4g/hl to final

In conclusion

beer is sufficient to improve flavour and colloidal stability as well as reduce browning.

Reducing E-2-Nonenal pickup

B

eer staling is a complex process involving many different pathways. One of the key reaction paths

L

is the reaction of reactive oxygen species (ROS)

imiting the creation of E-2-Nonenal focusses

with the numerous organic molecules present in beer.

on the hot side of the brewing process. The

Strategies for prevention of these reactions focus on

two accepted routes to its creation involve

the reduction of dissolved oxygen concentration in final

an enzymatic oxidation route and an auto oxidation

beer but could also include the use of specialist bottle

route due to the action of ROS in the mash and wort.

conditioning yeasts, as well as antioxidant additions to the

Approaches to the prevention of the enzymatic route

beer and to upstream hot side processes. u

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Best Practices

Bottle conditioning with CBC-1 FERMENTATION -

Brew beer with alcohol as high as 12-14% abv

-

Ferment beer to completion with final gravity stable for >48 hours

-

Beer may be dry hopped or aged in a bright tank prior to bottle conditioning.

The addition of non-sterile ingredients (fruit, spices, hops) may increase the risk of contamination with wild yeast such as S. cerevisiae var. diastaticus, which may cause overattenuation and overcarbonation of bottle conditioned beer.

PRIMING AND BOTTLING -

If beer has been aged cold after fermentation, allow the beer to warm to >10°C prior to priming and bottling.

-

Determine amount of sugar required for priming using the Lallemand Bottle Conditioning Calculator http://www.lallemandbrewing.com/brewers-corner/brewing-tools/bottle-conditioning-calculator/

-

Dissolve sugar in a small amount of water (~5x its weight) and sterilize by boiling before cooling down to 10°C and adding to the beer.

-

Measure 0.1g of CBC-1 per liter of beer and rehydrate the yeast in 10x its weight of sterile water for 30 minutes at 30-35°C.

-

Bring the yeast to within 10°C of the beer temperature by adding small amounts of beer (already primed with sugar) to the rehydrated yeast. The sugar in the beer will activate the yeast and start fermentation.

-

Add activated yeast to the primed beer and proceed with bottling.

After yeast has been added to the beer, work quickly to complete bottling ASAP. Prolonged bottling may result in under-carbonated beers if the sugar is consumed before the bottle is capped.

CONDITIONING

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-

Leave bottles for at least two weeks at a constant temperature between 15-25°C

-

Open a test bottle to ensure adequate carbonation

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events 12 June 2019

Brewers Lectures Nottingham Canalhouse, Nottingham lectures.brewersjournal.info 15 June 2019

Beer Day Britain Various venues, UK BeerDayBritain.co.uk July 2019

Brewers Lectures glasgow City of Ale returns to Norwich from the 23rd May and with it, a raft of beer and brewing events

10 may 2019

Stewart Brewing Mayfest Loanhead, Midlothian stewartbrewing.co.uk 17 may 2019

Birmingham Beer Week Various venues, Birmingham birminghambeerweek.uk 18 July 2019 - 20 July 2019

hawkshead brewery summer festival

Castle Rock Brewery, Nottingham castlerockbrewery.co.uk

The Beer Hall, Hawkshead Brewery hawksheadbrewery.co.uk

City of Ale Various Venues, Norwich cityofale.org.uk 24 May 2019 - 25 May 2019

Edinburgh Craft Beer Festival Leith, Edinburgh edinburghcraftbeerfestival.co.uk 24 May 2019 - 25 May 2019

Edinburgh Craft Beer Festival Leith, Edinburgh edinburghcraftbeerfestival.co.uk 31 May 2019 - 2 June 2019

Marlow beer festival Marlow Football Club www.marlowbeerfest.co.uk 31 May 2019 - 3 June 2019

FyneFest Cairndow, Argyll fynefest.com

May 2019

19 July - 28 July 2019

Castle Rock Yard Party

23 may 2019 - 02 June 2019

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TBA, Glasgow lectures.brewersjournal.info

25 July 2019

Siren Tap Takeover Tate Modern, London tate.org.uk 6 August - 10 August 2019

great british beer festival Olympia, London gbbf.org.uk October 2019

Brewers Lectures Bristol Watershed, Bristol lectures.brewersjournal.info 26 September 2019 - 29 September 2019

falcon beer festival The Falcon, Huntingdon falconhuntingdon.co.uk 28 November 2019

brewers congress One Great George Street, Westminster, London congress.brewersjournal.info

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