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
3
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May 2019
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Brewers Journal
co nte nt s
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
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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
7
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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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May 2019
9
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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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Brewers Journal
Co m m e nt
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
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May 2019
Fig 1: Dry hopping and the impact on IBU
Brewers Journal
B itterness
co m m e nt
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
qclscientific.com u
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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
co m m e nt
‘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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07583 048935
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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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May 2019
Brewers Journal
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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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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
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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
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b r e w e r s
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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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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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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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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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license!” Farrell laughs. Beers sold here range from hoppy pales to IPAs and
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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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tonnes per year, 70 percent of which the organisation
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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
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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
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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
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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
34
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
49
QUALITY ASSURED PERFORMANCE GUARANTEED
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O x ygen
s CIENCE
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’.
brewersjournal.info
May 2019
51
s CIENCE
O x ygen
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
52
May 2019
Brewers Journal
O x ygen
s CIENCE
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
brewersjournal.info
May 2019
53
s CIENCE
O x ygen
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
54
May 2019
-
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
58
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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