The Brewers Journal November~December 2022, iss 6 vol 8

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS NOVEMBER~DECEMBER 2022 | VOLUME 8, ISSUE 6 ISSN 2059-6669

BIG SMOKE BREW CO Building a business to be proud of 17 | HOP SECURITY: THE IMPACT OF CLIMATE CHANGE

49 | YEAST HYBRIDS: THE FUTURE OF LAGER

B 20 RE 22 WE PR RS EV CO IE N W GR IN E SI SS D E

J O U R N A L

60 | HOMEBREW CORNER: NEW BEGINNINGS

COME AND VISIT US AT BREWERS CONGRESS STAND 404

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THE THIRSTY AND THE FESTIVE

H

ello, and welcome to new

So I want to say a huge thank you to

edition of The Brewers

everyone planning to attend this year,

Journal!

the wealth of best-in-class exhibitors

For countless breweries,

showcasing their products and services

the months of November

and also our sponsors. In 2022, they are

and December mark another busy stint

AEB Brewing, Lallemand Brewing, Micro

in the calendar. The festival season that

Can Canning Machines, QCL and Yakima

envelopes many summer months has

Chief Hops.

LEADER

been expertly navigated and in its place,

brewersjournal.info

it’s the turn of the festive season.

These last 12 months have no doubt

In the trade, new beers and returning

been a time where countless breweries,

favourites have been brewed and pack-

as well as those businesses in wider

aged, ready to satiate drinkers during

hospitality had anticipated a return to a

the cold winter period. And here at The

semblance to normality. It almost doesn’t

Brewers Journal, we’ve been a different

need to be said that it has been a period,

kind of busy - putting together the final

like the years that came before it, in

touches to the latest iteration of our

which countless hurdles and challenges

Brewers Congress event.

have needed to be overcome.

Some of you might be reading these

But as we’ve said previously we will con-

words at that very show. In which case, a

tinue to champion the fantastic brewing

warm welcome and we hope you have

industry, and all related to it, at every

a great few days. And as I say every year,

corner. And our eyes and ears are always

if you’re reading this elsewhere then get

open for how we can better serve this

a move on! You still have a few weeks to

indomitable sector.

sort your tickets and we’ll take it personally if we don’t see you there.

I hope you all have a fantastic end to 2022 and here is to a great new year

Now in its fifth year, it remains a real point

ahead. Thanks again and best of luck in

of pride that so many figures and busi-

all that you do.

nesses from across the world of beer and brewing take part and attend The Brew-

Tim Sheahan

ers Congress. Each time, it’s our aim to

Editor

play a part in bringing everyone together to entertain, educate and celebrate the very best of brewing.

For more information on this year’s event, which is taking place in London across the 8th and the 9th December, please turn to page 69. You can also check online for full up-to-date information on the schedule,

NOVEMBER~DECEMBER 2022

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NOVEMBER~DECEMBER 2022

CONTENTS

Talking Point | Hop Security A changing climate impacts us all. In his latest Talking Point, Tim O’Rourke looks at how climate change affects the supply and availability of brewing ingredients such as hops.

17

Ingredients | Malt For Robin Appel, who leads the team at Warminster Maltings, Maris Otter is simply the brewers’ favourite. In this article he outlines its qualities and why, when it comes to flavour, you can’t beat ‘floor made’ malt.

34

Meet The Brewer | Alpha Delta Brewing After being crowned one of the best new breweries in the world, Ross Holland and the team at Alpha Delta Brewing showed that hard work and talent pays off. And if you’re into rock and metal music, make sure to head to their bar in Newcastle. You are all invited.

43

Science | Yeast Hybrids Following the launch of LalBrew NovaLager, its modern hybrid lager yeast, Lallemand Brewing explain how modern yeast breeding methods will surely continue to provide novel, non-GMO yeast strains with commercially important characteristics.

49

Science | Yeast Nutrients Brewing yeast nutrients can further minimise the risk of any problematic fermentations by providing the essential nutrients yeast needs to stay in peak condition. But what if the yeast nutrients also enhance the aroma profile of the beer and boost flavour? AEB Group explains all.

58

Homebrew Corner We launch this new section of the magazine with the recipe for Phil Sisson’s Peated Pale.

60

14 Dear John

John Keeling and partner Symone Coleman recently visited the USA. Here’s how they got on.

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

CONTACTS Tim Sheahan Editor tim@reby.media +44 (0)1442 780 592 Velo Mitrovich Deputy Editor velo@reby.media +44 (0)1442 780 591

24 Profile | Big Smoke Brew Co

How a business that started in a pub shed has gone from strength-tostrength in the eight years since.

Tim O’Rourke Technical Editor tim.orourke@reby.media Josh Henderson Head of Sales josh@reby.media +44 (0)1442 780 594 Jon Young Publisher jon@reby.media Reby Media 6 Grove Road, Hemel Hempstead, Herts, HP1 1NG

31 Branding | Tuborg

“More than just a beer brand”: How Leeds-based Robot Food refreshed the Danish cultural icon Tuborg.

88 Brewers Choice Awards | 2022

The full lowdown on the breweries and individuals shortlisted for this year’s awards

brewersjournal.info

SUBSCRIPTIONS The Brewers Journal is a published 1six times a year and mailed every January, March, May, July, September and November. Subscriptions can be purchased for six issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@reby.media

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

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

NOVEMBER~DECEMBER 2022

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CONNECTING YOU TO THE INDUSTRY’S BEST PEOPLE & INGREDIENTS THROUGH THE WORLD’S LEADING FARMERS & SUPPLIERS ROB@BREWERSSELECT.CO.UK | JETHRO@BREWERSSELECT.CO.UK | SALES@BREWERSSELECT.CO.UK

01733 889100

NEWS

LOUGHRAN BUYS BREWERS SELECT

L

oughran Brewing Stores has announced the acquisition of Brewers Select from Bairds Malt. Brewers Select was established by Bairds Malt in

DOGFISH HEAD AND SIGNATURE BREW LAUNCH COLLAB

2013 to serve as “one stop shop” supplying ingredients and equipment to meet the growing needs of the burgeoning microbrewery and craft

US-based Dogfish Head has collaborated

beer industry in the UK.

with the UK’s Signature Brew on a debut

Having been a malt supplier to British breweries for many years, Bairds Malt were

collaboration. Piercing Pils is a crisp,

well positioned to assess the unique demands of UK brewers and build a service

refreshing 5.7% ABV Pear-Infused Czech

to meet their needs by creating Brewers Select.

Pilsner. It is brewed with a White Pear

With a state of the art warehouse facility in Peterborough, an experienced and tal-

Tea and Pear juice. Both the juice and the

ented team of staff, and a superb distribution network, Brewers Select has grown

tea were added in the kettle during the

to become one of the leading suppliers of brewing materials in the UK.

whirlpool, after the boil, for maximum fla-

Loughran Brewing Stores is a family owned company based in Dundalk, Ireland,

vour and aroma contribution. The pear’s

supplying brewing ingredients to customers in Ireland, the UK and Europe. James

fruity complexity pierces right through

Loughran (Managing Director) is the seventh generation of his family to have been

the spicy Czech Saaz hops beautifully,

farming barley on the land at Clermont Farms since the first crop was planted 1908.

adding a gentle acidity to this pale lager

In 2014, Mr Loughran saw the values of the then nascent craft beer industry – those

that makes for a crisp refreshing sipper.

of people, authenticity, and sustainability – reflected in everything he and his family

Amarillo hops add nuanced citrus notes

held most dear, which drove him to create Loughran Brewing Stores.

that meld perfectly with the fruit.

Dogfish Head’s Sam Calagione said: “I got to know Sam McGregor when he visited Dogfish Brewery in the states this spring and at a concert Dogfish sponsored in NYC celebrating the overlapping love of great indie music and great indie craft beer, shared by so many people all around the world. Over multi-pints that week, the two of us Sam-wiched some ideas for a unique beer and a unique event we could put on together with our teams in London, celebrating this joint love of music and beer.”

James Loughran (Managing Director) had this to say on the growth of Loughran Brewing Stores: “From sales, to admin, to the warehouse, our team has helped fuel

Signature Brew co-founder, Sam McGre-

our growth and supported our vision of bringing the best ingredients to the best

gor added: “When you start a brewery,

brewers.

you read Sam’s book. I did. It’s Dogfish

“And it is here that our customers have been crucial. Without their support and

Head’s off-centred approach to beer and

loyalty of these brewers we would not have been able to grow and be able to take

their special relationship with music that

this new exciting step in our journey and bring Brewers Select into our family.”

has meant that they have always been

On the acquisition of Brewers Select: “We’re incredibly excited to be welcoming

one of my favourite breweries. So, when

Brewers Select into the Loughran family. When we started this journey back in 2014

I got the chance to visit the brewery, try

we had a vision – bringing the best ingredients to the best brewers so that they can

the beer at the source, and meet the

make incredible beer.

man himself, I did not hesitate. The ideas

“Through the singularly hard work of our fantastic team we’ve been able to carry

came quickly and the concept for this

that out, and to do it in the right way, by consistently delivering what our customers

beer and collaboration was born. I was

expect, with an eye on the future and sustainability.”

very excited to get as many legends in

“Brewers Select has a superb warehouse facility in Peterborough and a great dis-

the room as possible, drink some incred-

tribution network. We know that the all the amazing things about Brewers Select,

ible beers, watch an unforgettable gig,

along with its success, has been because of the hard work and skills of the amaz-

and examine how the worlds of punk and

ing staff in Peterborough as well as the loyalty of its customers. Brewers Select is a

craft beer are forever connected..

market leader in the UK and a key supplier to a vibrant and progressive industry.”

brewersjournal.info

NOVEMBER~DECEMBER 2022

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KONVOY KEGS TO “SHAKE UP” BREWING AND HOSPITALITY WITH UK & EUROPE LAUNCH

Konvoy Kegs, a keg rental firm in Australia and New Zealand, said is plans to shake up the brewing and hospitality industries by launching operations across the UK & Europe. The company, which will enter the UK & Europe market in early 2023, said it is the world’s only stainless-steel keg pooling provider that is promising a fully cutting-edge smart keg management solution.

The new business, headed up by former Kegstar CEO Christian Barden, will lead with its sharable keg rental offering at its core, with long-term rentals, also referred to as leasing, and its proprietary IoT tracking technology.

Even if brewers choose to remain keg owners, Konvoy said it can help them track their assets and become a better business as a result.

HUDDERSFIELDBASED ZAPATO TAPS INTO GROWTH

spearheading the operation from initial

tion comes in the form of the CarboQC

design through to physical build.

and CBoxQC. These measure the true

Speaking on the refurbishment, he said

dissolved carbon dioxide content in

“A tap room is essential to the modern

beverages without the influence of other

brewery – we needed a change so that

dissolved gases such as nitrogen.

we could produce our beer on site and

The amount of CO2 gas in a beverage is

foster a memorable experience for the

a critical quality parameter in production.

hundreds of customers that cross our

Many different test methods have been

Yorkshire-headquartered brewery Zapato

threshold each week.

developed over the years including both

is anticipating its highest performing

“The location is great for us because it’s

chemical and physical test methods.

year to date – having invested a £30,000

situated between Leeds and Manches-

Over time the physical methods of meas-

sum across the business, growing its

ter with great transport links and has a

urement have become the preferred

workforce, and carrying out an exten-

community that’s really engaged and

methods for beverage testing.

sive refurbishment of its headquarters

growing. We have a flowing river in our

in Marsden. Boasting its very own tap

beer garden, and acres more land com-

In their basic form these rely on the

room, beer garden and ‘Zottleshop’ at the

plete with a flourishing vegetable patch

measurement of the temperature and

Huddersfield HQ – along with a wealth of

and grazing ponies — it’s such a beautiful

pressure of gas in the headspace of the

exclusive experiences – Zapato has been

spot.”

can/bottle, and use the ideal gas laws to convert this into a CO2 content.

complementing the community’s budding craft ale scene since its transition to the area in 2017.

Zapato’s riverside space within a former textile mill has undergone a huge transformation in a bid to provide a tranquil environment for the expanding workforce

DEVELOPMENT IN CO2 MEASUREMENT

That is fine when the only gas present is CO2, but when other gases such as air, or nitrogen are present then these methods will give false readings.

The total pressure reading obtained is a sum of the partial pressures of each different dissolved gas, but these simple

— as well as the growing population of visiting beer fanatics.

Equipment manufacturer Anton Paar is

instruments treat the total pressure as if it

The renovation work was undertaken by

encouraging breweries to think again

all comes from CO2, leading to errone-

Zapato’s own team and local tradespeo-

when it comes to CO2 measurement

ously high results, and potentially to out

ple, with company founder Matt Gorecki

According to the business, the solu-

of specification product.

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

NEWS

ANSPACH & HOBDAY COMPLETES EXPANSION

I

BREWERS ON THE ROAD TO NET ZERO

ndependent London-based craft brewery Anspach & Hobday have announced the completion of their expansion following their hugely successful

The Zero Carbon Forum and the British

2021 crowdfunding campaign.

Beer and Pub Association (BBPA) have

The raise was to deliver for a sky-rocketing demand for London Black, their

launched an expanded, targeted roadm-

independent Nitro Porter and local answer to Guinness. The final investment

ap for UK brewers to help the sector

figure of £661k achieved more than double their target of £300k. Sales of London

decarbonise at pace to reach net zero.

Black have exploded in line with the expansion growing to 66% of the total brew-

The bespoke roadmap, launched at the

ery’s current production.

beginning of COP27 in Sharm El Sheikh,

The new kit brings Anspach & Hobday from a 1400L batch kit to a 4000L batch

is designed specifically for the brewing

kit, bringing their yearly capacity from 333,000 litres to 1,000,000 litres, equating

sector and provides guidance to sup-

to up to 1.76m pints a year. The new brew kit sets the foundations to even grow far

port brewers on a pathway to net zero

beyond that into the future with additional tank space.

emissions.

Anspach & Hobday are proud to have worked with an all star team of British manu-

Industry specialists Carbon Architecture,

facturers in the construction of their new kit, with Fabdec’s Britanx from Ellesmere

as lead consultant, have provided a

creating the five new 8000L fermentation vessels and 6ix Process Design from

deep dive into brewing emissions within

Templecombe designing and building the brewing house.

the roadmap and quantified the sec-

The kettle on the brew house is fired by Nuneaton’s Lanemark Combustion Engi-

tor’s environmental impact. The actions needed are detailed, from optimising hot liquor systems to the decarbonisation of ingredients and transportation fleets, as well as highlighting the support needed from Government to help the sector on its net zero journey.

An evolution of the version first published in 2021, this refreshed roadmap reflects the positive action taken by the sector since COP26 and the unique challenges and opportunities to decarbonise held by the brewing sector directly and across supply chains.

neering bringing together a full house of British industry for the purpose of growing local and independent beer.

BIG DROP IN NEW US PUSH

Anspach & Hobday’s award-winning London Black provides drinkers and publicans with a true craft alternative to macro stouts, such as Diageo’s Guinness, in London,

Big Drop, has partnered with Destihl

across the UK and Europe. Now pouring in over 140 venues from Newton Abbot

Brewery to scale-up production and to

to Glasgow, and even Luxembourg, London Black continues to prove itself as the

handle sales for Big Drop to meet the in-

true craft alternative to big beer macro stouts.

creasing demand for its beers in the USA.

Of the expansion co-founder & chairman Jack Hobday said: “We are incredibly

This move presents a large growth op-

proud of the British success story that this expansion represents and I would like

portunity for Big Drop as Destihl distrib-

to thank each of the manufacturers for their great work. Driven by the popularity of

utes to almost 40 States from its 47,000

London Black this fantastic new installation may mean we soon become London’s

sq. ft. brewery facility in Normal, Illinois.

biggest independent Porter brewery.”

London Black is the brewery’s session strength Nitro Porter that takes inspiration

With Big Drop approaching its second

from its flagship beer, The Porter. Creamy, smooth and truly sessionable.

birthday in the U.S. market, this new

“What better way to create an effortlessly drinkable dark beer than to brew it with

partnership is one of the most significant

nitro. The resulting creaminess and smooth mouthfeel balance perfectly with the

developments in the NA-only brewer’s

subtle roasted notes of coffee and chocolate,” he said. The beer brings together

six-year history.

the rich history and heritage of London Porters, with the modern techniques of nitro beers. The result is a beer that is easy drinking, without sacrificing its character.

12

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

PUTS BREWERS BACK IN CONTROL. Our new short-term rental product − the same containers with added benefits: RFID technology, transparent billing, flexible delivery options and you only pay when you’re using them.

To find out more call 01425 485421 or visit ekegplus.com

Visit us at Stand 408

BREWERS CONGRESS 2022 8-9th December

Close Brothers Brewery Rentals is a trading style of Close Brewery Rentals Limited, which is a subsidiary of Close Brothers Limited. Close Brewery Rentals Limited is registered in England and Wales (Company number 5826492) and its registered office is Unit 1, Kingfisher Park, Headlands Business Park, Blashford, Ringwoord, Hampshire BH24 3NX.

DEAR JOHN

TRAVELS WITH SYMONE

IN HIS RECENT TRIP TO THE US WITH PARTNER SYMONE, JOHN TOOK IN WHALE WATCHING, THE OPPORTUNITY TO SAMPLE SOME ESB AND HE EVEN GOT TO EXTOL THE VIRTUE OF FULLER’S BEERS TO THE GREAT AND GOOD OF WASHINGTON STATE.

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NOVEMBER~DECEMBER 2022

I

was going to call this article travels

Noggin Brewery. The plan was to do a

with my aunt, but she wouldn’t

‘taste off’ between Foggy Noggin and

come. I know! An old joke. Well, I

Fuller’s. The Fuller’s beers were to be

am old.

Vintage Ale, ESB, 1845 and London

With a little trepidation we set off

Porter. Foggy Noggin would supply a

for the United States. Why the trepidation

beer to taste against it and we would

and why the United States, I nearly hear

then have a vote to find out what the

you say? Well, the US is the spiritual

audience preferred. Unfortunately, Foggy

home of craft beer and a jolly interesting

had great difficulty finding these beers so

place to visit. But it was at the height of

Asahi jumped in and supplied four cases

all the flight problems and British Airways

of each.

was not immune to them, hence the

Now, Foggy had already had two tastings

trepidation. Even I, a seasoned traveller

from Ron Pattinson so I knew I had to be

was not immune to that.

on my mettle. Luckily, I did know quite a

We were to firstly visit Boston and then

bit about Fuller’s and the beers having

onto Seattle. Symone loves whales and

been present for the first brew of three

both cities advertise whale watching

of the beers and brewing the other one

tours so she would be happy, and I was

for 38 years. The day arrived and I started

just there for the beer. Both of these cities are famous for their bars and breweries.

First stop was Boston. Now I had not planned any visits to breweries because I wanted to just do normal touristy things.

However, I could not resist a little visit to the Red Hook taproom and brewery.

The reason behind this was the beer ESB. Now, people know that ESB was first brewed by Fuller’s in 1971 and then was exported to the USA from about 1978.

The craft brewers in America not only enjoyed this beer but thought that ESB was a style of beer and not just a name, and they wanted to brew their own

Who won? Well, let’s just say I still had a smile on my face in the taxi on my way home.”

versions. One of the first was Red Hook and their version brought them great

by doing a short introduction on Fuller’s

success.

(short by my standard anyway) and then

So, I popped in the brewery and talked

we moved onto the tasting. There were

to the bar staff about ESB and asked if

quite a few questions from the audience

any one of their brewers was available

which contained several home brewers,

for a brief chat. But sadly, none were.

but I managed to bluff my way through.

I managed to get a picture of me with

Who won? Well, let’s just say I still had a

bottles of their ESB which I tweeted

smile on my face in the taxi on my way

which also went under their radar.

home. It was really fun and I’m glad I still

Nevermind…

get asked to do these events.

We went whale watching the next day

We also enjoyed travelling around

which was out of this world. It was the

Seattle too, it is another great American

best tour I have ever been on, and

city. Plenty of things to do (including

Symone was so delighted she gave me a

whale watching). Like all good holidays

kiss. We had a great time in Boston with

it was over to soon and we were on the

the only downside being the heat which

flight back to London. To cap things off

made walking around difficult.

my bag was first off the carousel after a

We then flew on to Seattle where I did

mere 10 minutes of waiting. Well I have

have one big beer function at Foggy

always been a lucky person...

BREWERS JOURNAL

DEAR JOHN

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TALKING POINT

HOP SECURITY A CHANGING CLIMATE IMPACTS US ALL. IN HIS LATEST TALKING POINT, TIM O’ROURKE LOOKS AT HOW CLIMATE CHANGE AFFECTS THE SUPPLY AND AVAILABILITY OF BREWING INGREDIENTS SUCH AS HOPS.

brewersjournal.info

Image credit: LuckyStarr, CC BY-SA 3.0

I

f nothing else the climate related

affected by the hot dry spell. There are

incidents over this year will have

three principal effects anticipated as a

convinced even the most scepti-

result of the change in climate.

cal amongst us that we are in the

Warmer wetter winters (less snow and

middle of a climate emergency,

frost) which results in waterlogged

and going forward we can expect to

soils. Hops have a requirement for large

face annual climate events such as heat

volumes of water, but hops don’t like

waves, drought, forest fires and flash

wet roots and should be grown in well

floods.

drained soil. Cold winters are required to

It is incumbent on all of us to try and

vernalise (frost) certain varieties such as

mitigate these events by reducing carbon

Bramling Cross to achieve good yield.

emissions which im-pact on the climate,

Cold weather is also required to kill off

as well as affecting our lives it will also

some pests and diseases which can over

have a profound effect on the natural

winter under mild conditions.

world around us.

Climate change also effects the supply

2022 GLOBAL HOP CROP

and availability of brewing materials.

This article will look at the effects on hop

England

availability and costs.

English hops – Hereford & Kent

Hops are a perennial plant widely

Most native English hop varieties

distributed in temperate areas and

are adapted to moderate summer

grow in many hedgerows. Hops for

temperatures of between 20 – 250C.

brewing are principally grown in the

this year has seen two very hot spells

Pacific North West of America and

with temperatures exceeding 300C

South Central Europe, Bavaria and the

which has stressed certain hop varieties

Czech Republic, they also grow in the

such as Fuggles. By contrast other

Southern Hemisphere, Australia, New

varieties such as Chinook and Cascade

Zealand, southern tip of South Africa and

which traditionally grows in the Pacific

Patagonia.

Northwest of America have grown

Although the UK represents the 10th

particularly well and is predicted to yield

largest hop growing region, it provides

1.5 to 2 times above their average.

most of the varieties required for brewing

The good news is that some of the

British beers and these hops have been

recently developed hop varieties

NOVEMBER~DECEMBER 2022

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17

TALKING POINT

Downy mildew, Spider mite and Damson Hop Aphids

Czech Republic

2023 brewing year.

A similar decrease in hop crop is

u There may be some carry over of the

expected in Czech Republic town

stress effect on the plant into next year’s

are showing good heat and drought

water supplies are not suitable irrigation

growth which could affect availability of

resistance, helping us to secure a future

(assuming the farmer could afford it)

some varieties.

for UK hops.

because most has been treated with

u To make sure you get the supply of

Most English hops are now grown in

chlorine and this can raise the chlorates

hops you require all brewers should

Hereford and Worcester where yields

concentration on the cone above the

agree a contract with their hop supplier

were normal but yields for traditional

permitted standards

for several years in advance. u Availability of hop varieties may be

landrace varieties were slightly lower.

Kent endured hotter weather and since

Slovenia

limited and more expensive so brewers

they mainly grow traditional English

Slovenia experienced drought in

may have to look for alternative bittering

hop varieties which experienced stress

previous years so most hop farmers

and aroma varieties.

which resulted in lower yields but quality

have introduced irrigation and in spite of

➢u The higher temperatures and low

in terms of bitterness and aroma were

unusually high summer temperatures

rainfall in Central Europe may result in a

good. English hop farmers may have to

they had a normal crop.

shortage of Noble hops for lager brewing.

consider installing local water supplies

Climate is not the only concern for hop

➢u The increased use of hop products for

for irrigation to combat drought.

growers. Hops are greedy feeders and

bittering and aroma is generally more

require high levels of fertiliser. The prices

efficient requiring lower quantities of raw

United States, Pacific Northwest

of which have increased fourfold in cost

hops for their production.

The Pacific Northwest has a plentiful

mainly because of the Ukraine war.

➢u Longer term, it is possible that

supply of water from the snow melt off

The other major demand is for energy

if climate change continues, hop

the Cascade mountains but this year

required for hop drying and refrigerating

cultivation may need to move north from

there was an unusually cold Spring and

hop bales in the warehouse with energy

the traditional areas of the Hallertau

a late summer with the crop harvest a

costs increasing by 3 to 4 times. Hops

and Washington State as temperatures

few days late with around 5% decrease

have never been a particularly profitable

in these regions rise. Late June 2020

in yields. With certain varieties such

crop, requiring major investment and

saw temperatures in Yakima exceed

as Centennial and Willamette yielding

high labour demand and it is inevitable

40 degrees centigrade. Fortunately,

well below average. The cold weather

that there will be a substantial increase in

the crop was largely unaffected, but if

reduced the incidence of mildew, but the

hop costs.

these temperatures had occurred when

dry weather encourage the proliferation

Hop growers have made great efforts to

the plants were at a more vulnerable

of spider mite. Both aroma and bitterness

reduce their energy dependence with

physiological stage then certain varieties

quality is good.

solar power to power cold storage and

might have been short.

have reduced the use of fertilisers using

u If nothing is done to ameliorate the

Germany – Hallertau

spray along with ideas such as mulching

effects of climate change hop will

Few hop farms in Europe have an

and intercropping to reduce moisture

continue to be stressed with poorer

independent irrigation system and hops

loss and pest control. The future is likely

yields and a scarcity in the future.

require high volumes of water normally

to depend on newer varieties, new hop

provided by rainfall.

products and inevitably higher costs.

Acknowledgement: I would like to thank

In Germany hop growers are prohibited from watering and with higher

CONCLUSION

Andy Garbett and Will Kirby from Brook House Hops, Will Rogers from Charles

temperatures the hops were severely stressed giving anticipated yields down

u DON’T PANIC – although this

Faram and Ali Capper hop farmer and

by 15 – 30%. The quality of the crop is

year’s harvest may be below average

Director of British Hop Association for

good but may have a slightly lower

worldwide there are still plenty of hops

information used to produce this article.

average alpha acid content.

available from previous years and so there should not be any shortage in the

18

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NOVEMBER~DECEMBER 2022

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COMMENTS

WORLD BEER CUP LOTTE PEPLOW, BREWERS ASSOCIATION AMERICAN CRAFT BEER AMBASSADOR FOR EUROPE, UNCOVERS THE LOWDOWN ON THE NOW ANNUAL WORLD BEER CUP FROM NEWLY APPOINTED COMPETITION DIRECTOR, CHRIS WILLIAMS.

brewersjournal.info

T

he World Beer Cup,

By moving to annual we’re looking to

organised by the Brewers

meet this demand and we’re excited to

Association, the not-for-

see how it can grow and move forward.

profit trade association

Organising a bi-annual competition was

that represents small and

easier from an operational perspective

independent American craft brewers, is

but going annual helps keep the

often called the ‘Olympics of Beer’ and

competition at the forefront of people’s

is the largest, most competitive beer

minds and they’re less inclined to forget

competition in the world.

or miss deadlines. It’s exciting to see

It has celebrated international brewing

where it will go from here.

excellence since its inception in 1996 and the last competition attracted 10,542

LP: There are many beer competitions

entries from 2,493 breweries representing

around the world. What’s so special

57 different countries. As from this year

about World Beer Cup and why should

the competition is moving from bi-annual

brewers enter?

to annual with registration for 2023 having

CW: By being the largest competition in

taken place in November 2022 while a

the world it’s also the most competitive

new competition director, Chris Williams,

which means taking home a medal or an

has been appointed. I sat down with him

award shows that, globally, your brewery

in an exclusive interview to explore what

is doing something right and you’re

makes the competition so special:

making world class beer. Yes, it’s difficult to win because it is so competitive,

Lotte Peplow: Why is World Beer Cup

but success shows how amazing your

moving to an annual competition?

brewery is at making beer and that’s

Chris Williams: It’s all about answering

highly valuable. It’s interesting to see

demand. We were getting a myriad of

breweries from all around the world

enquires from breweries all around the

competing with international or regionally

world asking when does registration

focused styles which may lead to a

open for the World Beer Cup and we

brewery from a far-flung corner of the

would have to tell them it’s only every

world winning an unexpected category,

other year.

for example, in 2022 a Columbian

NOVEMBER~DECEMBER 2022

|

21

COMMENT number of judges from around the world.

For the last two years it has been difficult for people to travel but that is changing now.

LP: How many countries enter the World Beer Cup and how do you reach every corner of the brewing world?

CW: Pre-pandemic we had an impressive number of 65 countries but it dropped a bit in 2022 due to lingering pandemic restrictions or logistics being difficult but we’re hoping to get up to 65 countries and maybe expand into the 70s in due course. We’ve got a great plan for targeting different markets and we’re excited to bring that count up.

We’re re-doubling our efforts with marketing campaigns, social media, partnerships with international publications, activities undertaken by our Export Development Programme and more to get the message out there.” brewery won gold in the speciality

Beer Cup and Great American Beer

saison category and a Mexican brewery

Festival (GABF, held in Denver, Colorado

LP: What criteria is used for judging the

medalled in English Ale.

every autumn). We aim for 12-15% of

World Beer Cup?

new judges every year to keep the panel

CW: World Beer Cup is judged according

LP: Brewers often say the quality of the

fresh and bring in new perspectives, new

to Brewers Association Style Guidelines.

feedback is reason alone to enter the

palates and to ensure we reach the most

These are beer style descriptions which

World Beer Cup. Please explain how

highly acclaimed judges in the world.

are used as a reference point for brewers

feedback works?

Of course, not all the 800 judges are

and beer competition organisers. They

CW: Comprehensive feedback is another

active and we need between 250-300 for

are reviewed and revised annually and

highly valuable aspect of the World Beer

every World Beer Cup. In my new role

celebrate the diversity of beer around

Cup. Every beer goes through multiple

as competition director, I’m responsible

the world. I work with the Brewers

rounds of judging and in the first round

for selecting the judges from a list of

Association’s Technical Committee to

every judge (usually 2-4 of them) fills out

internationally recognised brewers,

decide on the competition guidelines.

an evaluation card focusing on aroma,

sensory experts, suppliers, writers and

We review after every competition

appearance, flavour, balance etc and

consultants and they’re selected on

cycle and adjust where necessary, for

gives comments, stylistic descriptions

the basis of a) formal sensory training

example, we may have a category with

and a summary of how the beer stood up

b) experience evaluating beers on

very few entrants and decide to roll it

to other beers in the flight.

flavour panels or competitions c) judging

into something else. Some styles make

This means that in a category with 100s

demeanour d) knowledge of beer styles

it into the competition guidelines based

of entries every brewer will know how

and the brewing process and e) industry

on interest and popularity and some on

their beer performed and this is highly

and peer recognition.

industry trends.

valuable feedback for the brewer. In

In 2022 judges came from 28 countries,

addition to feedback cards, brewers

32% from outside the U.S., down

LP: Will you be doing anything

also get a summary of how far their

slightly on previous years due to travel

differently in your new role?

beer advanced through the rounds. For

restrictions caused by the pandemic.

CW: Not right away. I want to ensure

example, in a large category with five

Pre-pandemic we saw the number of

we’re operating the best we can and at

rounds a brewer will be told how far their

judge countries rising and I’m pushing

the moment we have a great competition

beer progressed and brewers find this

for that to increase once more to about

model in the way it’s been structured

very worthwhile information.

50-60% over the next few years because

and operationally it works superbly.

international perspective and palates

However, I know there are always areas

LP: How do you choose the judges?

of our judges is invaluable, especially

we can improve on and that’s probably

CW: We have a very large judging panel

country judges from where a beer style

my biggest goal over the next one to two

of about 800 names and we rotate

originated.

cycles of World Beer Cup and GABF. I’ll

through every few years between World

My biggest challenge is having the right

be keeping an eye on what can be done

22

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

COMMENT to improve and enhance the competition.

over 60,000 individual bottles or cans

LP: What would you like to do next?

On-line and digital judging is an area

which must all be sorted by hand and

CW: When I have more time I’d like to

we’re looking to progress. We’ve been

the entire sorting process takes over

judge more beer competitions around

working towards it but progress slowed

6,000 volunteer hours. Organisation

the world and complete my Master

during the pandemic and now the

at sorting is key to ensuring all entries

Cicerone exam. I used to home brew and

intention is to fully convert to digital

reach the judges at the competition.

I’ll pick that up again one day too.” (Note,

judging by World Beer Cup 2024. We

The competition has continued to

Chris has his hands full with his new role

don’t want to move too fast, especially

grow by roughly 10% every competition

and two young children at home).

with the size and scale of the competition

cycle making organisation even more

– everybody needs to be ready, but it’ll

challenging.

LP: How do you enter the World Beer Cup?

be exciting when we do!

In addition to organising and selecting

LP: What were you doing before your

CW: Breweries are invited to submit

the judges I also build out the

new role?

entries to the World Beer Cup 2023.

competition schedule which is a bit like a

CW: I’ve been with the Brewers

Registration is open 1-14 November 2022

giant jigsaw puzzle in terms of what beer

Association for the last 13 years and

with awards presented on 10 May 2023

is judged by who and when, and I also

started as an intern. Within two years

during the next Craft Brewers Conference

oversee the operations team.

I moved into the event manager side

in Nashville, Tennessee, 7-10 May 2023.

Our cellar manager Mike Aronson, helps

and my previous role for the last five

British brewers should send entries

secure a team of volunteers who receive

years was as senior event manager. This

to the official UK consolidation hub in

the beers, unpackage and sort them into

allowed me to interact with breweries by

Hertfordshire, England where beers will

103 individual judging categories and the

helping them manage their entries into

be palletised and air-freighted to the USA

assistant competition manager, Kristine

the World Beer Cup and GABF. I have a

at the Brewers Association’s expense.

Latham, helps secure our competition

lot of experience working with breweries

The Brewers Association will handle all

team of stewards and table captains

so it was an easy transition to step into

Customs clearance and paperwork and

responsible for getting the beer to the

the competition director role and I felt I

maintain cold-storage throughout the

judges’ tables.

was uniquely suited for it.

journey

There are between 10-11,000 entries and

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23

BIG SMOKE

THE BIG IDEA W LONDON’S BIG SMOKE BREW CO HAS COME A LONG, LONG WAY SINCE STARTING OUT EIGHT YEARS AGO. THEY CERTAINLY DIDN’T EXPECT TO BE A DOMINANT UK FORCE IN AIRPORT BREWERY TAPROOMS AND BARS, BUT HERE WE ARE. AND FOR THE BUSINESS FOUNDED ON A WEALTH OF EXPERIENCE IN HOSPITALITY, THERE’S A LOT MORE TO COME, TOO.

24

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NOVEMBER~DECEMBER 2022

e all want visitors

beer he would support us by buying it,

to our pubs, bars

even when it probably wasn’t very good.

and taprooms.

But that said, if it didn’t sell then he’d

For Big Smoke

simply stop, He’s far too commercially-

Brew Co, some 18

minded to buy any old rubbish!”

million of these potential customers pass

by their Taphouse & Kitchen at Terminal 2

But before Big Smoke came to be,

of London’s Heathrow Airport each year.

Morgan and Craig would work together

They’d just need the best part of 180,000

running other pubs such as The North

50l kegs to pour everyone a pint.

Pole in Islington, where they got to try beers that would light a creative fire in

Not only that, the brewery has another

them. “We were able to get our hands

three airport sites to cater for too. And

on some American beers that everyone

that’s before we’ve taken into account

was talking about. But we also stocked

the 14 pubs located across the south of

beers from breweries such as Harbour in

England employing a workforce of 300.

Cornwall, which were just getting going

Not bad going for an outfit that started in

at the time,” explains Craig.

the shed of a pub back in 2014.

“I remember having their Double IPA on “It must have been way back in 2001.

tap, long before many people knew what

James would end up giving me my first

that type of beer was. It was probably

pub job at a place called Shillibeer’s

about 8% and we had to sell it for £12

on London’s Caledonian Road,” recalls

because we bought it from someone

Richard Craig. “One of the first things he

that would have to use a distributor who

asked me was if I had worked behind

bought it from someone else. You know

a bar before. I said ‘yes’, which was a

how it is. But I was blown away by that

complete lie.”

beer and was my go-to staff drink at the end of the night. We made sure we

He smiles: “But then again by that point

always had it on!”

he had kept me waiting 45 mins while he walked around looking important

It was these formative experiences that

so I thought we were pretty even.” His

only went to increase Craig and Morgan’s

interviewer that day was James Morgan.

interest in the beer side of hospitality.

And in the years, and decades, to

They had a wealth of knowledge in

follow, Morgan would become a friend,

cellaring and selling beer, but now they

colleague and eventually co-founder

wanted to know how to make it, too.

of Big Smoke Brew Co. A Surrey-based modern brewery and pub company, and

Craig says: “It was there in North London

one that recently celebrated its eighth

where those seeds were planted. We

birthday as 2022 draws to a close.

had early dreams of building a brewery downstairs in The North Pole and looking

For Morgan, working and running pubs

back that would have been a nightmare,

runs in his blood. “I lived in pubs until

a complete disaster! So we decided that

I was eight or nine,” he says. “My dad

we’d like to start a pub together and

(Dick Morgan) used to run a lot of pubs

that’s how The Antelope came about.”

in the West End of London so after I left school I went straight to work in these

The Antelope is based in Surbiton, a

establishments. “We’d go own to manage

suburban neighbourhood in South West

and run many of these together. And

London, within the Royal Borough of

when Big Smoke first started making

Kingston upon Thames. “I’ll be honest,

BREWERS JOURNAL

Big Smoke Brew Co, September 2022

BIG SMOKE I hadn’t even heard of Surbiton until we

with that, so was the demand for the

Systems that Big Smoke Brew Co would

visited,” Craig laughs. “But the pub had

brewery’s beers. It was evident that the

be introduced to Jenn Merrick. Merrick,

this amazing space in the back, an old

facilities at the back of The Antelope

who was working as a consultant at the

stables, and that’s where Big Smoke

could no longer cater for demand so

time, is a leading expert in the UK craft

would start.” The team approached

they’d need a new brewery to keep up.

brewing industry, and has a wealth of experience in brand expansion, brewing,

starting a brewery, as they explain, from a different angle to most other

Come 2018, new sites for the brewery

brewery operations, and building

brewing businesses. “Nick (Blake) was

were being scoped out. These were in

outstanding businesses; notably leading

the assistant manager of the pub, and

areas such as Battersea in South London

growth and expansion projects for

he became our head brewer while

and Sunbury-on-Thames in Surrey. They

Beavertown, Dark Star and Meantime.

Danny Roberts, a bar supervisor, would

ticked some boxes, but not all. “We

eventually go on to be our lead brewer,”

were looking pretty flat out for about six

And come 2022 she would take on the

says Morgan.

months,” says Craig. “They had lots of

newly-created position of managing

“It’s safe to say that calling us

director at Big Smoke Brew Co, 15 years

inexperienced was the biggest

since moving to the UK from the USA.

understatement ever. But we’ve always

“I moved here because my wife got a

worked and grown in an organic way and

job at a charity in Yorkshire. We could

thankfully it has always seemed to work

have ended up anywhere, and we were

for us. Well, most of the time!” adds Craig.

The team took over The Antelope in January of 2014. They’d open the doors the following month with brewing starting that September. The first beer produced on their modest brewhouse was Dark Wave, a 5% English-style Porter. These beers were a hit from the off, both at The Antelope and with early customers

I knew that when I landed here, that British brewing was something I wanted to learn,” Jenn Merrick

looking all over the world for the next step. But I knew that when I landed here, that British brewing was something I wanted to learn,” she explains. “I had tried to get a foot in the door in the American industry, but it was really a boy’s club.

Nobody was really willing to consider a woman for a brewery role.”

In England she’d undertake a course at

across the capital. It was all hands to the

Brewlab in Sunderland then carry out her

pump, which would also require team

IBD qualifications while working at York

members like Craig to deliver beers

Brewery. “While in York we had a whiff of

personally. “Rich and I would drive about

merits but there were also issues with the

the American craft beer revolution,” she

in a pretty old, knackered van visiting the

size or location. But then the facility here

says. “I was allowed to design a handful

trade,” says Morgan.

in Esher came up and we put an offer in

of recipes and you would definitely know

Craig adds: “Which was fine. But there

straight away.”

if there was something like Cascade in

was one time where I drove some beer

Esher is a mere four miles west of the

that beer because it would end up with a

to North London in the back of my old

original location at The Antelope and it’s

bloody American flag on the pump clip!”

beaten up Mercedes. I was coming

there that the brewery has been able

Merrick recalls a strong focus on cask

around Parliament Square and I was

to realise its ambitions as a production

beer production. “People couldn’t

pulled over by the police.

business serving both Big Smoke Brew

fathom the idea of putting unfiltered,

“From the vantage point of their van

Co pubs, and other accounts too.

unpasteurized beers into keg. Nobody

they could see three casks sat across

They’d secure the keys at the end of

thought there would be a market of these

the backseat and there was another two

2018, move in the following February

beers as they worried about shelf stability

in the boot. So there I was, stopped in

and then commence brewing that

and other such issues. There was lots of

front of all of these tourists taking photos

March. And when it came to choosing a

territory in the world of craft beer to be

having to explain to the Police that I was

new brewhouse setup, they’d opt for a

uncovered at that point.”

only delivering beer and wasn’t planning

30HL operation from UK-based Gravity

to be the new Guy Fawkes.”

Systems.

With The Antelope a success, the

Starting out with six 65HL FVs, they’ve

Tranter who would go on to found

opening of other Big Smoke pubs

since added another 12 to their cellar

Burning Sky Brewery several years later.

would follow. These include The Albion,

alongside a Lambrechts washer/filler,

Roles at Meantime in Greenwich and

featuring one of the biggest beer

a larger HLT and CLT, whirlpool and a

Camden Town Brewery in North London

gardens in Kingston, and over 30 draught

Microcan system to package 330ml and

followed, as well as at Beavertown in

beers and ciders on tap, as well as being

440ml cans.

Tottenham Hale. At these breweries

Moving south in 2011, she would work at Dark Star in Sussex alongside Mark

Merrick would be part of their growth

home of Big Smoke Distilling Co. The Big Smoke pub family was growing, and

26

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NOVEMBER~DECEMBER 2022

And it was through its work with Gravity

phases, often helping commission

BREWERS JOURNAL

Top left clockwise: Jenn Merrick, David Tugwell, Richard Craig & James Morgan, Danny Roberts

BIG SMOKE new brewhouse setups along the way.

people that share our passion for the

having people feel the need to justify

Expertise she could impart in consulting

community and culture of craft beer,”

why they needed help when they

at Gravity Systems where she would

she says. “If we have a beer on the bar, it

shouldn’t need to.

go on to work alongside Big Smoke’s

means that brewery shares our values,

head brewer Nick Blake during the

they are aligned with us and is the type of

“We are in a fortunate position,

commissioning phase.

business we want to support.”

being able to buy quality produce at

“Nick has been very loyal to Big Smoke,

And alongside guest beers are Big

wholesale, that we could do our bit to

being the only brewery he has worked at,

Smoke collaborations. For head brewer

help those that need it. When are you

so it was really rewarding to bring some

Nick Blake, these is often a real highlight

part of a community, it’s important to

of my outside experience, coupled with

of the role. “Working with breweries such

give something back.” While lockdown

his leadership, to the new setup,” she

as Siren Craft Brew, Thornbridge and

enabled Big Smoke to do their bit

says. “Together we are a great team.”

recently Maui Brewing Company, shows

for the community, it also presented

One of her early tasks at Big Smoke

how far we have come,” he explains. “To

opportunities of a very different kind.

was to put a brewery-specific financial

be partnering with businesses like theirs

With the global pandemic putting a

structure in place. In doing so, working

really validates what we are doing.”

halt to global travel, most business at

alongside Sarah Elkins, the former head

airports also came to an abrupt stop.

of finance at Beavertown. “Together,

But when one door closes. In May 2021,

we know what a brewery’s financials

the company announced it was opening

should look like,” explains Merrick.

the Big Smoke Taphouse & Kitchen at

“Up until then, things have been quite

London Heathrow Airport. The airside

integrated between the brewery and pub

destination is a partnership with Airport

companies, so we’ve been able to unpick it all and demonstrate how a brewery’s accounts should look.”

This side of the role runs alongside her first passion of brewing production. At Big Smoke, Merrick has been gratified to be able to enrol team members into an apprenticeship programme with Nottingham University, a steering committee that she had significant input into several years back. “I’m so thrilled

To be partnering with businesses like Thornbridge and Siren really validates what we are doing, Nick Blake

Retail Enterprises (ARE) and is located at Heathrow Terminal 2. This has been followed by another site at Luton Airport as well as two additional landside bars at Heathrow in the form The Oceanic in Terminal 3 and The Globe in Terminal 5.

“The airports were in a position where they had empty sites that they needed filling pretty fast,” says Craig. “We paid them a visit, realised we were on the same wavelength and came in with the right offer. “We’re up to four now and

to now have staff members who are

there’s potentially more in the pipeline.

enrolled in it because I think it’s incredibly

But if you had told me we’d have 14

fit for purpose and it also generates well

It’s not just brewing outfits that the

pubs as well as running airport bars and

qualified people, which to be honest are

company has worked with though. During

restaurants some years back I would

hard to come by,” she says.

early periods of lockdown the business,

have laughed at you!”

like many others, had its pub kitchens Big Smoke Brew Co produce a range

shuttered. “The former manager of The

Although Craig acknowledges that the

of beers including Solaris Session Pale,

Antelope went on to work for a charity in

industry is entering an uncertain period,

Dark Wave Porter, Electric Eye Pale Ale

Kingston called Voices for Hope, which

he also says the team’s eyes and ears

and Cold Spark - a single hop Citra Pale.

focuses on feeding people in need,”

“are always open”, while eight years into

These complement other releases like

says Craig. “We identified pubs close

the journey, sales director David Tugwell

Helles, Fruju New England Pale Ale and

enough to Kingston where we had staff

says he is suitably proud of what the

Mango Moon, a fresh mango Pale Ale.

on furlough, staff that were kind enough

team has achieved.

In the trade, many of these are expertly

to volunteer their time to come back to

“We’ve all been along part, or all, of

sold across the UK and Europe by sales

work so we could produce about 10,000

this journey,” he says. “I think I’m most

director David Tugwell. The brewery’s

meals for them.”

proud of how Big Smoke has constantly

output also obviously has a home across

He adds: “We were also very happy

scaled up but never at the detriment of

the pub company’s estate, where they

to help out with footballer Marcus

the quality of the beer or the service we

are accompanied by beers from other

Rashford’s school meals initiative. So we

provide.

breweries, too. These are chosen by Katie

just set up an email address and said, if

“You know, I think it’s important to have

Arabella, the team’s special projects and

you are in need please just ask and we

the right culture at any business, and

beer curation manager. “It’s important for

can sort it. We received countless emails

to approach things with a smile on your

us to complement the beers we have

from people pouring their hearts out to

face. And I know 100% that we have that

on offer, but in a way where it’s with

us. I won’t lie, it was a tough experience

here.”

brewersjournal.info

NOVEMBER~DECEMBER 2022

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29

BRANDING

MORE THAN JUST A BEER BRAND

ROBOT FOOD HAS REFRESHED THE BRANDING FOR DANISH BEER BRAND TUBORG, WORKING TO UNIFY AND STRENGTHEN THE ENTIRE BRAND WORLD TO ENSURE ITS RELEVANCE FOR DANES TODAY. THIS IS HOW THEY DID IT .

brewersjournal.info

L

eeds-based strategic

This chimes with the broader global trend

branding agency Robot

among drinkers aged 18-25 of a more ‘all

Food was contacted by

or nothing’ mentality rather than the ‘little

Tuborg’s head of brands in

and often’ approach of older generations.

September 2020, winning

“Lots of new drinkers or potential new

the project following a three-way pitch

drinkers are coming to the category

and working on it throughout 2021. “I think

and either choosing not to drink at all

we were in there because they wanted

or looking at alternatives. Tuborg, like

a new perspective on the brand,” says

other brands, was losing favour with that

David Timothy, Robot Food managing

demographic” says Timothy. “Drinking

director. “Tuborg is a Danish cultural icon

the beer your dad drinks can feel like the

— it’s more than just a beer brand.”

antithesis of cool.”

The refreshed designs look to emphasise Tuborg as a “proud parent brand,” as

Prior to this refresh, Tuborg hadn’t

Timothy puts it, harmonising the primary

undergone a holistic brand refresh for

packaging around the brand’s ‘clockman’

decades, which had led to something

device — a well-known icon in Denmark.

of a mishmash of different styles across

The agency also introduced a redrawn

individual products, packs, touchpoints,

Tuborg wordmark, which was created

sizes, and variants. “There’s a sense of

with assistance from typographer Rob

classicism in Denmark: if you look at the

Clarke.

fundamentals of things like furniture

“By consistently applying these two

design, the style and aesthetic doesn’t

assets we created headroom to express

really change much over time” says Ben

the individuality and often longstanding

Brears, Robot Food Creative Director.

personality of each beer, whilst never

“You do it once, do it well, then just polish

losing the link to the parent brand,” says

it a little bit.”

Timothy.

Tuborg’s core range comprises four

Robot Food’s challenge with Tuborg was

core beers (Grøn, Classic, Guld, and

in navigating numerous different design

Nul) and two seasonals (Julebryg and

elements that had varying degrees of

Paskebryg) as standard, and Robot Food

resonance with consumers.

also worked on designs for three new

Initially, the Robot Food team set about

range extensions: Nul Fruit, Grøn Organic,

‘deconstructing’ the incumbent Tuborg

and Guld Passionfruit. Grøn (or ‘green’,

designs, looking at everything from

the standard lager) and Classic together

shapes to colours, fonts, placement of

equate to around 88% of Tuborg’s sales.

design elements, and the architecture of individual labels, going on to boil

The brief was centred on making

everything down to a ‘kit of parts’.

category leader Tuborg more relevant to

Once deconstructed, Robot Food

all Danes today — as well as increasing

examined which elements to amplify and

on-shelf standout and recognition. It was

which to pare back to create simplicity

also vital that Tuborg retained its existing

and ensure that the strongest, most

loyal customer base, while recruiting new

recognisable and iconic elements came

consumers into the category.

to the fore.

Like many beer brands, Tuborg had concerns that it was losing relevance —

Alongside creating the new packaging

especially among younger consumers.

design system, Robot Food also built a

NOVEMBER~DECEMBER 2022

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31

BRANDING

full brand world for Tuborg that extended

of “fællesskab”With the ‘clockman’ in

got and amplifying them in new ways,”

across on and off-trade communications,

place as a unifying and consistent brand

Timothy adds. “Our job is to listen, learn,

photography, merch, and digital

element on- and off-pack, Robot Food

and understand just as much as it is to

platforms.

then worked to amplify the personality

come up with interesting creative. That’s

of each beer, dialling up the nuances in

when the relationship really works,

The brand world needed to unite the

activations and image styles appropriate

because the client trusts you to know

various Tuborg ranges under a prouder

to each beer variant.

where you can push it, and also where you have to rein it in.”

Tuborg flag that felt more relevant to modern consumers, while allowing each

Robot Food was aware that as a British

range to be expressive and distinct to its

agency approaching a Danish icon,

Louise Dandanell, marketing manager

individual usage occasion.

ultimately it was about listening to

at Tuborg Denmark says, “The past

the brand team and the consumers

two-ish years have been some of my

themselves.

best at Carlsberg. From the first pitch

The brand positioning was based around

to where we are today, Robot Food’s

the idea of “fællesskab”, or community, with the beer shown to play a vital role

“We were brought in to offer a fresh

understanding of our local needs and

in uniting people from all walks of life.

perspective and not be led by what they

vulnerabilities, dedication, craft, and

This was brought to life for the brand

had before, but you’ve always got to be

(most importantly) sense of humour have

world executions through a creative

respectful” says Brears. “A great client is

made the process such a joy. It’s very

idea that Robot Food dubbed “in the

one who’s really open and listens to what

easy for us to be happy clients – every

action” – placing the consumer at the

you’re saying and loves to be challenged,

meeting is like spending time with family.”

heart of the moment through reportage-

but who knows the consumer really

style photography with an unfiltered,

well and helps you find that sweet spot.

The new designs began to roll out in

spontaneous aesthetic that celebrates

For some, these changes might seem

Denmark for the core brands from early

togetherness in a way that’s unique to

minimal, but it was never about throwing

2022, and the rest of the packaging

Tuborg.

the baby out with the bath water. The

designs and brand world elements

assets and system we’ve been able to

such as the new photography style,

The agency also took the brand’s

establish helps set Tuborg up for a really

point of sale materials, advertising, and

iconic ‘clockman’ asset off-pack for the

progressive future”.

merchandise are currently being rolled out.

first time, putting it at the heart of the Tuborg universe and using it as a lens

“A good redesign is often about

through which to access that sense

understanding the assets you’ve already

32

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

WARMINSTER MALTINGS LTD Traditional Maltsters

www.warminster-malt.co.uk | robin.appel@warminster-malt.co.uk | 39 Pound Street, Warminster, Wiltshire. BA12 8NN | Tel: 01985 212014

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INGREDIENTS

MALT: A FOCUS ON FLAVOUR

FOR ROBIN APPEL, WHO LEADS THE TEAM AT WARMINSTER MALTINGS, MARIS OTTER IS SIMPLY THE BREWERS’ FAVOURITE. IN THIS ARTICLE HE OUTLINES ITS QUALITIES AND WHY, WHEN IT COMES TO FLAVOUR, YOU CAN’T BEAT ‘FLOOR MADE’ MALT.

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NOVEMBER~DECEMBER 2022

W

arminster Maltings

Warminster Malt stand apart is flavour.

is Britain’s oldest

We call this ‘enhanced flavour’ because

working maltings,

all barleys have flavour, with the

and the only

venerable Maris Otter being the brewers

‘stand alone’ floor

favourite. The ‘enhanced flavour’ can

maltings left in the U.K. industry. It is

be attributed to two things, firstly the

the smallest member of the Maltsters

slower, gentler process on the floors,

Association of Great Britain (MAGB), and

and secondly an interaction between

by some, as far as most of the MAGB

the natural yeasts in the 165 year old

membership is concerned.

malthouse and the ‘green malt’. You might refer to it as Warminster’s DNA.

The point is, it lacks the economies of

So why is Maris Otter the brewers

scale that the high volume pneumatic

favourite? The answer is quite simple: no

malting process delivers, and the higher

barley variety since, and we are talking

production costs it has to shoulder have

since 1965, has come close to replicating

to be reflected in its price List.

the very clean, and malty/biscuity

So our customers need to get more

flavours of ‘Otter. Is there a reason

‘bangs for their bucks’, so to speak. And

for this? “Yes: barley breeders are not

based on our order book, and feedback,

selecting new varieties for their flavour, it

that is exactly what they are getting. What

is not in their remit!”

are we talking about? Well, we are talking

This all stems from the Plant Varieties

about higher extracts, and enhanced

and Seeds Act of 1964, which established

flavour, within the white malts.

the rights of barley breeders to claim

To deal with these points in turn,

Royalties from new varieties when

beginning with ‘extract’, malting is

they are commercialised. When it was

basically a simple process, but a very

debated who should pay these Royalties,

precise procedure. Individual small

it was deemed that the payment should

batch production at Warminster - 10

come from the biggest beneficiary i.e the

tonnes barley/8 tonnes of malt - enables

farmers.

precision. There is no blueprint for our procedures on the floors. Every time

This ultimately completely contradicts

our maltsters complete an intervention,

basic Adam Smith economics that states

before they walk away, they have to ask

“the object of economic activity is not

themselves what do I need to do next,

production, it is consumption”! So barley

and when do I do it?.

breeders, for the last 60 years, have been breeding, first and foremost, for farmers

Provided the barley is top quality,

and production. Understandably, top

then there is absolutely no excuse for

of their list of improvements from new

Warminster’s scale of production not

varieties is always more yield of grain,

delivering the optimum extract in the

followed by foliar disease resistance,

brew house. Feed back from customers

stiffness of straw, earliness of ripening

confirms this, with one customer even

etc etc with malting and brewing quality

‘complaining’ on one occasion of having

almost an attribute by chance.

more beer than containers to put the

What it all boils down to, the malting

beer into!

and brewing industry has to screen

But the other attribute which makes

all new barley varieties, setting their

BREWERS JOURNAL

own benchmarks for the quality traits they seek. Despite one or two notable

A project was launched, jointly funded

mistakes along the way, maltsters

by Robin Appel Ltd and the Home Grown

and brewers have performed this task

Cereals Authority. Eight different barley

particularly well, at least as far as what they have been looking for is concerned.

However, despite the extraordinary success of Maris Otter barley over the last 30 years, what maltsters and brewers have been looking for has not included flavour!

Forever, brewers preferred to believe that all barleys taste the same. That suited them when new varieties came along, and it suited maltsters who need to sometimes blend two or more varieties to achieve brewers specifications. So that was the industry mantra, right up to 2006, when I (whose grain company

The tasting panel did not like Tipple at all! Yet Tipple was about to dominate malting barley production across the U.K. for the next 5 years,” Robin Appel

varieties were compared by professional tasting panels, firstly as a porridge made from the malts, then as a standard pale ale. The Brewing Research Foundation had never done this work before, and the results were a revelation.

Maris Otter, as expected, stood out from the rest, but what was astonishing was that the then new Spring barley variety Tipple displayed “bitter and astringent flavours” that came through to the beer.

The tasting panel did not like Tipple at all! Yet Tipple was about to dominate malting barley production across the U.K. for the next 5 years.

Robin Appel Ltd, owns the production

Without adding flavour profiling to their

and marketing rights to Maris Otter)

screening process, the malting and

approached the Brewing Research

brewing industry could easily repeat

Foundation, at Nutfield in Surrey. We

the selection of a variety with unsuitable

wanted to prove that the flavour of Maris

flavour traits. Why would craft brewers

Otter was much more pronounced than

want to be presented with a malt that

other varieties.

delivers that sort of handicap?

brewersjournal.info

NOVEMBER~DECEMBER 2022

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35

MALT

Warminster Maltings is Britain’s oldest working maltings,

If the flavour of barley matters, then selecting for it needs to start with the breeders. But why would breeders respond all the time their paymaster is the farmer? This is a debate that I am keen to stir up. Sitting with my sales managers hat on, flavour is nearly all I talk about with both existing customers and new enquiries.

With nothing new coming from the barley breeders, I have a whole raft of customers who have chosen, instead, to turn back to heritage varieties. At Warminster we have Plumage Archer of course, the first genetically true variety of barley in the world, bred at Warminster, in 1905. That has plenty of flavour. But so do a number of the landrace varieties that preceded it. But none of this sounds progressive, particularly in the light of the challenges currently facing farming.

So you need floor malting. We are not

But barley flavour is not just about the

in the case of Tipple. From the tests that

the only one, of course, and at least one

genetics. We now have peer reviewed

Robin has done - he repeated the 2006

of the others has done comparisons, you

research that tells us barley flavour

trial again in 2007, and has commissioned

definitely get more flavour out of ‘floor

can be influenced by “terroir”! A study

further trials since - most barley varieties

made’ malt! And all the time that includes

has shown that soil, microclimate, and

wallow around the ‘mild or benign’

higher extracts, we calculate our slightly

topography can influence barley growth,

category, and only a variety named

higher malt prices probably deliver the

which in turn can, in this particular case,

Westminster got anywhere close to Maris

best value for money of any malts on the

influence the flavour of whisky.

Otter, but that has long since come and

market!

Forever, farmers on the north Norfolk

gone.

coast have maintained the quality of their barley is enhanced by the “sea frets” (sea mists), presumably by tempering the heat from the sun in high summer. Would this also impact the flavour of the barley?

It is more likely the underlying rock and mineral content of the soil which would make the most difference.

Barley is best suited to a soil type described as the Icknield Series, a light loam over chalk. This soil type stretches all the way down from East Yorkshire to the Jurassic Coast in Dorset, and every year provides the most reliable bulk of the U.K.‘s annual barley crop. But within those areas, micro climate and topography can obviously vary. But none of this would necessarily be replicated from year to year.

So, when it comes to barley flavour, what we are really talking about is the expression from individual varieties, whether it is positive, as in the case of Maris Otter, mild or benign, or negative as

36

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

th Ver e ifl Se Br ow e th ew s er ys e s C te on m a gr t es s

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ANALYSIS

THE BUG HUNTERS PCR Thermocycler amplifies segments of DNA. Target genes identified for specific organisms of interest

A NUMBER OF BEER SPOILAGE ORGANISMS EXIST, WHICH CAN MAKE BEER SOUR, PRODUCE OFF FLAVOURS AND INCREASE FERMENTABILITY RESULTING IN OVER ATTENUATION WITH THIN PALLETS AND EXPLODING PACKAGES. HERE, TIM O’ ROURKE PLACES THE SPOTLIGHT ON RAPID METHODS OF ANALYSIS AVAILABLE TO BREWERS.

38

|

NOVEMBER~DECEMBER 2022

M

icrobiology is a key

u brewBRUX - Brettanomyces

quality requirement

Bruxellensis

for any brewery.

u brewDEK - Dekkera/Brettanomyces

Fortunately for brewers

u brewMAP - Megasphaera and

and their consumers,

Pectinatus

beer is generally safe and does not

The rapid methods are based on the

support any pathogenic organism which

genetic material found in the specific

would be hazardous to health.

microorganisms using PCR for genetic

However, there are a range of beer

amplification and detection using a

spoilage organisms which can make

vertical flow cassette (like the Covid19

beer sour, produce off flavours and

lateral flow test). Fortunately, most

increase fermentability resulting in

breweries producing and selling cask

over attenuation with thin pallets and

conditioned beer face few microbiology

exploding packages.

issues if they assiduously follow good

Traditional laboratory techniques involve

hygiene practices and a rapid turnover

sampling, plating out and forcing which

in trade. However, as the brewing

takes at least seven days before results

process becomes more complex with

are available. Results are often obtained

filtration, yeast re-pitching, extended

after the beer is dispatched and while

shelf life and supply lines with complex

it is useful for monitoring plant hygiene

packaging options microbial risks will

it cannot be used to measure real

increase exponentially. A visit to Electric

time micro for positive release and the

Bear Brewing Co. gave an opportunity

brewers peace of mind.

to see the VeriFlow system in action. It is

To overcome these limitations QCL

used for routine testing allowing positive

can offer rapid methods of analysis

release of keg and can beer before

where results can be measured in a

release, reducing the risk of diacetyl

matter of hours. They supply a range of

formation and over attenuation due to

microbiology tests for brewers including:

microbial contamination, particularly from

u brewPAL - Pediococcus and

diastaticus strains of yeast.

Lactobacillus (Hop Resistant)

Electric Bear also see it as a valuable

u brewLAP - Pediococcus and

quality control tool to check repitching

Lactobacillus (Lactic Acid)

yeast are free from infection.

BREWERS JOURNAL

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REFRIGERATION

CRITICAL COOLING THE BREWERY CHILLER PLAYS AN ESSENTIAL PART OF THE BEER BREWING PROCESS. USING AN EFFICIENT CHILLER WITH ENERGY SAVING FEATURES CAN HELP TO REDUCE THE BREWERY’S POWER CONSUMPTION AND OPERATIONAL COSTS – AN ABSOLUTE NECESSITY IN TODAY’S POLITICAL AND ECONOMIC CLIMATE, EXPLAIN BREWERY AND DRINKS EQUIPMENT SUPPLIER VIGO LTD

W

hen planning temperature control for the brewery, an

COOLING REQUIREMENTS

accurate and

comprehensive thermal calculation is

The brewery’s cooling requirements

imperative in order to determine the size

will be included in this calculation:

the chiller required for production.

Other considerations should include any

u Wort must be cooled in 60 or even

planned future growth of production,

30 minutes to stop enzymes

contingency facilities for the avoidance

u Beer fermenters are under con-

of downtime, location of unit in terms

stant temperature control to assure

of meeting permitted noise levels, and

quality process

operation conditions such as ventilation

u Cold-crashing after fermentation

and ambient temperature around the

u Beer conditioning

unit.

u Cooling for carbonation

Cooling units from specialist

u Cold-rooms & cooled storage

manufacturers who use leading technology to include energy efficiency

The requirements for heating will also

features (see below), and thermal

be calculated:

calculation by experienced professionals,

u Tank heating

can facilitate the operation of the

u Room heating

brewery, assuring commensurable,

u Hot-water utilities in the building,

energy-efficient cooling capacity and

bar, restaurant

an ample supply of hot water for both brewery and other utilities.

One such manufacturer is WTG QuantorKREYER (Föhren, Germany), specialists in the field refrigeration and beverage

Schematic of brewery cooling installation, including tank temperature control

19-021-1

40

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

REFRIGERATION cooling only, or as reversible (via heatpumps), producing hot-water.

Quantor units are available through their UK agent, Vigo, now part of the Rawlings

OPTIONAL FEATURES

Group, who have been supplying and installing Quantor systems to drink

u Partial Heat-Recovery - Units can

producers in the UK for more 10 years.

be equipped with partial heat-recov-

The business assess and work in

ery collecting the over-heat from the

partnership with Quantor to provide

compressors, for heating up to 30%

comprehensive unit sizing thermal

of the cooling capacity in hot water

calculations, and Vigo engineers install,

up to 70°C

commission and service the complete

u Total Heat-Recovery - Collects

process cooling for over 40 years. Their

cooling/temperature regulation system.

the complete heat emitted by the

range includes Chiller Units; Heating

This could be either to control the

unit during the cooling operation,

and Chiller Units; Temperature Control

temperature of a product in a tank via

providing full capacity in hot-water

Systems; and Air Conditioning Units.

a cooling jacket, single temperature

in parallel to the cooling operation -

Specific energy efficiency features

controller and stand alone cooling/

the unit is cooling and heating at the

include reversible chillers with heat-

heating unit; or via a centralised

same time

recovery features, high-efficiency

complete system for controlling multiple

u Solar power - Using solar power

refrigerants, low-noise with smart system

tanks on one circuit (via bespoke

to power the units is in R&D which

controls and built-in redundancy for a

ringmain constructed by Vigo engineers)

Quantor are currently carrying out

seamless and safer brewing operation.

at the same or different temperatures, by

and plan to roll out soon, as part of

Quantor’s chillers include utilities to save

terminal, or with software which records

their commitment to environmental

energy and reduce the CO2 footprint

and captures data as well as allowing for

sustainability

of the brewery, by means of higher

remote accessing and control. The latter

efficiency chillers and heat-recovery

can include full control of both product

features. Modular units are available for

and air temperature.

Providing quality cooling solutions and support to enable your brewing processes to run smoothly and efficiently.

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brewersjournal.info

NOVEMBER~DECEMBER 2022

|

41

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ALPHA DELTA

PERSISTENCE IS FRUITFUL

AFTER BEING CROWNED ONE OF THE BEST NEW BREWERIES IN THE WORLD, ROSS HOLLAND AND THE TEAM AT ALPHA DELTA BREWING SHOWED THAT HARD WORK PAYS OFF. AND IF YOU’RE INTO ROCK AND METAL MUSIC, MAKE SURE TO HEAD TO THEIR BAR IN NEWCASTLE. YOU ARE ALL INVITED.

brewersjournal.info

W

e’ve all

project his passions to a wider audience.

encountered

So if you’re planning to visit, just come

challenges and

with an idea of what to expect….

hurdles in our lives.

Obstacles in the

“Honestly, I had been thinking about

way that try and stop us, or slow us down.

doing something like this for years now.

Consider a driving test, for example. You

It’s so frustrating to go into rock bars,

might be fortunate enough to pass first

especially growing up in the rock and

time. Alternatively you might not be on

metal scene in Newcastle, and not find

your game that day, requiring you to

any good beer,” Holland recalls.

reassess and try again.

In his eyes, there is a broad crossover

You can learn from the experience, take

appeal between people that are

something from the encounter and use

passionate about music and those that

it to your advantage. Or you could walk

enjoy craft beer and what it represents.

away.

So when the opportunity arose,

For Ross Holland, he has always used his

somewhere he could realise his ambition

experiences in the world of beer for the

to marry great beer and great tunes, it

better. Knowing that if there’s a situation

was a no-brainer. The bar, previously

to learn from, then he can go on to use

home to the taproom of Box Social

it as a positive. And when in 2021, you’re

Brewing, would become the Newcastle

crowned as one of the world’s best new

HQ of Alpha Delta Brewing’s on-trade

breweries, it’s fair to say that approach is

operation.

working just fine.

“Between lockdowns, one of the existing In this industry, countless brewers use

shareholders came to me and said ‘I’ll be

the beers they create as a way to express

honest, I’m not sure I want to be involved

themselves. Be that a big, bold stout or a

anymore’ and asked what we could do,”

subtle, nuanced table beer. It’s the beer

he says. “They questioned whether we

that often does the talking. For Holland,

wrap it up and cut our losses, or whether

beer has also been a way for him to

I could take it in a new direction. So I did!”

express himself. Whether that’s through

Holland informed them that he would

hard-hitting Imperial Stout collabs with

take it on, but on the proviso that it would

the great and the good of Europe’s

be a rock music bar, and somewhere

brewers to Imperial IPAs and more

he could drink decent beer and listen to

recently, popular core beers such as its

great music. “Well, what I class as great

Unfiltered Pils Sesh. In starting Alpha

music. I’m not sure who else does!” he

Delta Brewing back in 2019, Holland has

laughs.

made his name through the production

It was a good six months before things

of these well-received, diverse beers.

really took off for The Delta Lounge,

But as a lifelong fan of rock and metal

which is located at 11 Forth St in

music, the former band frontman is also

Newcastle upon Tyne, some five minutes

suitably proud of the brewery’s taproom

by foot from Newcastle Station. However,

in the centre of Newcastle upon Tyne.

collaborations with figures from the

Known as The Delta Lounge, it’s a haven

local rock scene meant people would

for brilliant beers and the best in rock

soon take notice. But you can’t please

and metal. For many, the perfect combo

everyone….

and another way for Holland himself to

NOVEMBER~DECEMBER 2022

|

43

ALPHA DELTA BREWING basically stole from work.”

things didn’t quite go to plan.

Early all-grain brews were, in his own

I wanted somewhere I could drink decent beer and listen to great music. Well, what I class as great music!” Ross Holland

words, terrible. “It’s what puts a lot of

Holland laments: “It’s true what people

people off early on, when they realise

say that when you buy cheap you buy

it’s harder than they were expecting,” he

twice and we got stung really badly. Not

smiles. But Holland stuck with it, before

one bit of the kit worked. The mash tun

soon moving into a sales and marketing

didn’t work, the sparge arm didn’t work,

role at Newcastle Upon Tyne-based

the pumps didn’t work. The recircs were

Anarchy Brew Co.

missing and just everything was wrong.

“I’ll be honest, I as awful at it,” he laughs.

“We ended up with 23-hour brewdays

“I was not good at sales, and just wanted

resulting in scorched beer. It was just a

to brew, but I was also just happy to be

nightmare. We had so many sleepless

working in a brewery environment.”

nights but we powered through, because we had to. We ended up learning

While working at Anarchy, he’d continue

how to build breweries and put them

his home brewing ventures with

right, working with local welders to fix

experiments such as Citra dry-hopped

everything we could.”

Saisons and the like, while also getting more confident in his abilities and the

Once that major hurdle was overcome,

beers he was producing. Upon leaving

they started producing some “pretty

Anarchy, Holland would go into bar work,

good beer” on their system. Enquires for

“It’s funny because people knew Alpha

handling cellaring and then working at

export sales would arrive so the team

Delta, they knew our beers and looked

the now-defunct Hop and Cleaver on the

would turn to a mobile canning business

upon us as a regarded brewer. But when

Newcastle Quayside.

to enable this. A decision they would

we opened the bar there was a bit of a

But he found himself missing the brewing

soon regret.

backlash. That it was too loud and too

side of life. Thankfully, his dad Steve

“They turned up with a brand-new

noisy for some,” Holland says.

had just retired from a career in the

canning line, which we didn’t know at the

“But now it is considered to be a place

fire service. Around the same time, the

time. So our first four beers in can were

people come to for that very reason. We

opportunity to acquire a local brewery

packaged by a line with a broken seamer,

had one customer recently who said they

arose so there was a decision to be

so before long you could literally peel the

saw a three-star review mentioning the

made.

lids off them,” he sighs. “At the time we were reassured that the levels were all

music volume was too loud and that was all the encouragement they needed!”

ENTER BOX SOCIAL

fine and that we were good to go. They were wrong.”

He adds: “I love it in there, man. We are fortunate we have a great customer base,

“I said to him I’d love to do that as he

a fantastic team and we enjoy everything

knows that’s my dream,” he explains. “We

Beer that had sent out to countries such

about it.”

initially started on one-barrel kit working

Denmark and Spain was all promptly

from his garage in Newcastle. But we

returned. The product was oxidised and

But rewind a few years, and before Alpha

soon realised there was zero chance

the lids did, indeed, peel off. It was a

Delta Brewing and The Delta Lounge

either of us would make any money this

chastising experience for the duo and

came to be, Holland was nurturing a

way.

one that would eventually lead to a

love of beer that grew from countless

“So we moved up to a six-barrel setup,

change in direction for the business. But

homebrew experiments and experience

found a unit in Newburn in western

one has gone on to be positive outcome

working at other outfits in Newcastle.

Newcastle, sorted a taproom license and

for all involved.

Back when he was about 19, a familiar

got going.”

“Unfortunately we could never regain

tale would soon unfold. His partner at

The father and son combo would go on

that relationship with our exporters. My

the time asked Holland what he’d like for

to start Box Social Brewing in 2015, which

dad was also ready to take his retirement

Christmas, “I told her I’d really like to try

swiftly became a hit with beer fans in the

and effectively said he was done with it

my hand at homebrewing,” he recalls.

local area of Newburn and beyond. They

all,” Holland says. “I told him I didn’t want

“My grandad was a homebrewer.

trod a well-worn path of investing in kit

to brew the types of beers Box Social

Although I never met him, I inherited a

early on and swiftly looking to upgrade

were known for anymore, anyway. We

lot of his kit. By the time I got it, none of

shortly after. However in making such

were effectively taking a cask product

it was really useful but it made me think

choices, the duo would soon realise that

and putting it into can. I wanted to brew

it was something I might be interested

things are rarely straightforward when it

bigger beers and with that have a new

in. So once I left school, I became a

comes to growing your business.

identity.

plumber and before long I had built

They’d purchase a brewery that was sold

my own kit from parts and fittings that I

as brand new, and at a great price, but

brewersjournal.info

NOVEMBER~DECEMBER 2022

|

45

ALPHA DELTA BREWING

THE BIRTH OF ALPHA DELTA

“Beer festivals are a great thing, don’t get

with Brexit we lost half of our business

me wrong, but you can burn yourself out

overnight. And even now we struggle to

So with that, Alpha Delta was born.

on them,” he says. Last year, in particular

send beer to Europe. Regular customers

While dad Steve took a backseat,

resulted in a gruelling programme,

in Spain and France are no longer that, so

Ross would work with one his former

especially as the team had previously

it has hurt us.”

colleagues from the fire service on the

been denied the opportunity to officially

To negate this, Alpha Delta has been

branding for the brewery. “There is a cool

launch Alpha Delta on the festival circuit

regaining those sales within the UK by

connection there because Alpha Delta is

owing to the COVID-19 pandemic.

letting customers know that the beer is

named after the call signs of the two fire

“When lockdown hit were were

available and you can buy direct. They

stations that my dad and brother worked

devastated, so last year I wanted to do

are also looking at the possibility of a

at during their careers,” he explains.

them all which is a really stupid idea!”

central hub, potentially in Europe, to send

says Holland. “Doing three or four 12-hour

and dispatch beer from.

It didn’t take long for things to take off

days while drinking takes its toll, so this

And with that renewed focus on the

at the new brewing outfit, with Holland

year we have been a lot smarter with

home market, Alpha Delta is also looking

describing the journey as a total

what we commit to, that’s for sure.”

at other opportunities and avenues for growth. Not only that, it’s expanding its

rollercoaster. And last year, they were crowned in the top 10 of the New Brewer

While beer festivals require both time

brewery, too.

Awards for the Year 2020 by RateBeer. An

and resources from all sides to make

“We’re scaling up again by taking the unit

accolade that led to renewed demand

them work, the relationships Holland

next door. This will allow us to double

from countless beer festivals wanting

and Alpha Delta have forged in such

capacity, while we are also welcoming

Alpha Delta to pour their beers. It’s

environments are facets of the industry

some new brewers starting, too,” he

attention that the brewery is grateful for,

they truly love and value.

says. It’s a tough time in beer but we are

but also something Holland and the team

“I love collaborations,” he tells us. “For me

excited about the direction we are going

have learned to balance, too.

personally, that’s the way I have learned

in.”

the most when it comes to brewing.

There are other places I’ve worked where

As the brewery gets set to expand,

they are quite against collaboration and

Holland and the team are also refocusing

that sharing is a bad thing because ‘my

on the types of beers they regularly

beer is better than yours’. But that’s not

brew. “We are just trying to be smart with

he way I operate.”

the beers we are brewing now and that means not brewing three Double IPAs

A recent collaboration at St. Laurentius

every month anymore, as much as we’d

based in the town of Bülach in

like to.”

Switzerland featured brewers that had

Instead there is focus on a core range,

yet to dry-hop during fermentation. “I

with Unfiltered Sesh, a 5% Pils single-

said ‘nah man, get those hops in there’.

hopped with German Hallertauer

Sure, it’s not traditional but it’s the way I

Magnum, the biggest seller at present.

and others do it, and they appreciated

“When starting Alpha Delta three years

that opinion and advice. They aren’t our

ago, I would never have thought that a

competition and even if they were I don’t

Pils would be our biggest-selling beer

care.”

but times change and I think if you if you

He adds: “Now that we have quite a good

don’t adapt and diversify with the craft

name, I want to continue to work with

beer scene, then you can get left behind,”

smaller breweries and do what I can

he explains.

to help them. We still have about three

46

|

NOVEMBER~DECEMBER 2022

scheduled before the end of the year an-

Away from the beer itself, Holland

yway, so I have that to look forward to.”

remains interested in expanding the Delta

Collaborations with breweries both in the

Lounge concept outside of Newcastle

UK and further afield form an important

to other major cities in the UK. Which is

part of Alpha Delta’s output. But following

great news for those of us that enjoy a

Brexit, its ability to sell overseas has been

generous serving of rock and metal with

severely impacted with exports falling

our beer. He concludes: “Ultimately we

drastically.

just need to see how everything goes,

“It has been really rough for us,” says

ride out the storm and have our fingers

Holland. “We made the mistake of relying

crossed that this business gets back

so heavily on export. Early on, you’d get

to where it was a year or two ago. I’m

paid upfront so cash flow benefited. But

confident it will.”

BREWERS JOURNAL

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YEAST

FOLLOWING THE LAUNCH OF LALBREW NOVALAGER, LALLEMAND BREWING AND RENAISSANCE BIOSCIENCE EXPLAIN HOW MODERN YEAST BREEDING METHODS WILL SURELY CONTINUE TO PROVIDE NOVEL, NONGMO YEAST STRAINS WITH COMMERCIALLY IMPORTANT CHARACTERISTICS.

brewersjournal.info

O

f the four primary

genomic contributions from each

brewing ingredients

parental species and have become the

(water, malt, hops, and

dominant workhorse lager strain globally

yeast) it is the yeast

due to their more robust fermentation

that has the most

kinetics, more neutral aroma profile and

complex and dynamic effect on beer

lower off-aroma production (especially

flavour. Not only does yeast produce

acetaldehyde and diacetyl).

a range of unique flavour compounds

There has been significant innovation in

such as esters and phenolics, but it also

ale strain development over the years

transforms compounds from the malt

resulting in a wide variety of yeast strains

and hops.

that contribute to the diverse range of ale beer styles. On the other hand,

Yeast transforms malt sugars into

innovation of lager strains has been

alcohol and CO2 and produces

much more limited. Since S. pastorianus

enzymes that interact with hop-derived

strains were domesticated in commercial

flavour compounds in a process called

breweries and do not exist naturally in

biotransformation. Some notable beer

the environment, selection of novel lager

styles are defined by a particular yeast

strains is more challenging.

strain, including Weizens, Abbaye ales, Saisons and Lagers. The lager yeast

A major breakthrough in lager yeast

strains are used to brew the majority of

innovation occurred in 2021 when

beer consumed worldwide and as such

Renaissance BioScience (Vancouver,

they have been studied extensively.

Canada) developed a novel breeding

The history of lager yeast has its roots in

methodology to create unique and

15th century Bavaria when two closely

diverse lager strains.1

related yeast species, Saccharomyces

Using these methods, Renaissance

cerevisiae (ale yeast) and Saccharomyces

BioScience selected novel lager strains

eubayanus (cold-tolerant yeast),

that contain a greater proportion of the

hybridized to form a new natural hybrid

S. cerevisiae subgenome compared to

species known as S. pastorianus, or

the S. eubayanus subgenome, leading

better known as lager yeast.

to the formation of a third category of lager strains designated Group III

Over the following centuries, this hybrid

(Renaissance). I

strain was domesticated through

n collaboration with Lallemand Brewing,

selective repitching of fermentations with

the first commercial strain from this new

the best fermentation performance. As

Group III category is now available to

brewing technology advanced over the

brewers with the launch of the LalBrew

centuries, the selective pressure led to a

NovaLager™, a modern hybrid lager

major genetic bottleneck that restricted

yeast.

the genetic diversity of lager yeast.

Ultimately this led to the formation of

The development of LalBrew

two categories of modern lager yeast,

NovaLager™ started with the

Group I (Saaz) and Group II (Frohberg).

identification of Ale and Lager parental

Both groups have similar fermentation

strains with ideal brewing characteristics.

performance and flavour characteristics

The Ale parent is a unique strain selected

and are largely differentiated based on

from nature in Vancouver, BC, that was

their genomic composition. The Group

refined using adaptation and selective

I strains have a larger proportion of

breeding to be an ideal “American Ale

genes from S. eubayanus compared to

Yeast Breeder” with high attenuation,

S. cerevisiae and are therefore slightly

unique and subtly fruity aroma, low

more cold-tolerant compared to Group

diacetyl production, and no H2S

II strains.

production.

The Group II strains have roughly equal

To select the ideal “Lager Breeder”,

NOVEMBER~DECEMBER 2022

|

49

YEAST

KEY ADVANTAGES

a well-known workhorse Group II

NovaLager™ represents the next

lager strain was sporulated to form a

innovation in lager yeast. Going forward,

diploid strain which retained bottom

these modern yeast breeding methods

fermentation characteristics and

will surely continue to provide novel,

u Efficient fermentation and high

cryotolerance. These Ale and Lager

non-GMO yeast strains with commercially

attenuation to produce crisp, highly

breeders where then hybridized to

important characteristics. The future of

attenuated lagers

create LalBrew NovaLager™, which

brewing yeast is exciting!

u Short maturation times due to the

combines the innovative traits from the S.

inhibition of H2S and low production

cerevisiae parent with the cold-tolerance

of diacetyl

and robustness of a traditional Group II

u Unique flavour profile consisting of

lager strain (Figure 1). Importantly, since

Zachari Turgeon, MSc. Renaissance

fruity, vibrant and clean aroma profile

LalBrew NovaLager™ was developed

Bioscience Corp. Principal Scientist -

u Cryotolerance conferred by the

using only non-genetically modified

Microbial Research and Innovation

presence of the S. eubayanus subge-

techniques such as breeding and

Eric Abbott, MSc. Lallemand Brewing

nome

adaptive evolution methodologies, it is

Technical Support Manager

u Broad temperature tolerance due

considered non-GMO.

Alexei Titov, Lallemand Brewing

to an increased S. cerevisiae genomic

AUTHORS

Technical Sales Manager

content

In essence, this breeding strategy

u Lower pitch rates due to a higher

involves isolating the S. eubayanus part

REFERENCES

viability relative to traditional lager

of a traditional domesticated lager strain

1 Turgeon, Z., Sierocinski, T., Brimacombe,

strains.

in order to rehybridize this Lager parent

C. A., Jin, Y., Goldhawke, B., Swanson,

u Bottom fermentation typical of

with a new Ale parent to produce a novel,

J. M., Husnik, J. I., & Dahabieh, M.

traditional lager strains.

modern hybrid lager strain that opens the

S. (2021). Industrially Applicable De

u Biotransformation of the hop

door to more lager beer style diversity.

Novo Lager Yeast Hybrids with a

derived compounds in modern beer

With roots in traditional lager history

Unique Genomic Architecture: Creation

styles such as Cold IPA or IPL with

combined with modern laboratory

and Characterization. Applied and

the expression of beta-glucosidase

methods, the release of LalBrew

environmental microbiology, 87(3)

enzyme.

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Full compliance with standard reference methods

Get in touch: www.anton-paar.com 50

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BREWERS JOURNAL

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LAGER STRAIN selection YEAST

BEST PRACTICE: LAGER STRAIN SELECTION KNOWING WHAT LAGER STRAIN IS MOST SUITED TO THE BEER YOU ARE BREWING IS ALL-IMPORTANT. HERE LALLEMAND BREWING, EXPLAIN ALL.

L

ager is the most popular

has a subgenome derived from both

beer in the world. Clean and

the S. cerevisiae and S. eubayanus

refreshing, this style has won

parental strains (Figure 2). The two

over 90% of the international

traditional lager groups arose by natural

beer market. The production

hybridation events. Group I (Saaz) lager

of lagers is a recent innovation in the

strains are allotriploid with three sets of

history of brewing, which is measured

chromosomes, one from S. cerevisiae

by thousands of years. The appearance

and two from S. eubayanus.

of lagers is attributed to the XV-XVI

Due to the greater contribution from

centuries, and Bavaria is considered the

the S. eubayanus subgenome these

birthplace of the style.

strains are more cryotolerant. Group II

The key feature of the lager style is

(Frohberg) lager strains are allotetraploid

using the authentic type of yeast called

with four sets of chromosomes, two from

Saccharomyces pastorianus. In the

S. cerevisiae and two from S. eubayanus.

1980s, while studying the DNA of the

Due to the greater contribution from S.

lager yeast, researchers discovered

cerevisiae these strains exhibit more

that it was a hybrid of the ale yeast

robust fermentation characteristics

Saccharomyces cerevisiae and a hitherto

including broader temperature and

unknown microorganism.

alcohol tolerance.

genes of that microorganism are 99.5%

Lager is The most well-known lager yeast strain this style Weihenstephan 34/70 as well as LalBrew

identical to a yeast found in Patagonia,

DiamondTM belong to the Group II

which the local population used to

lineage. Both Group I and Group II strains

But in 2007 microbiologists found that the

This strain was named Saccharomyces

The pro are genetically very similar and have brewing changed very little over the centuries since their domestication in 15th century of lage Bavaria.

Some brewers have used neutral ale conside

eubayanus.

strains to ferment at colder temperatures

Lager yeast strains are classified into

in order to produce neutral beers that

different lineages based on their genomic

are “lager-like”, but not considered true

structure. Each S. pastorianus strain

lagers since they are not fermented with

produce alcohol at low temperatures.

Yeast was contained in “galls“, spherical growths on southern beech trees, inside of which juice is fermented (Figure 1).

Figure 1, Galls growing on a southern beech tree in Patagonia.

brewersjournal.info

NOVEMBER~DECEMBER 2022

|

53

Th

t wa

llemand Lager Strain Comparison llemandYEAST Lager Strain Comparison

ed into -

# " $ genomic

ed into - n has a

# " $ genomic the S. % ! "! & ' &( ) "" " n has a l strains the S. " groups % ! "! & ' &( ) "" "

l strains -- Group I " groups

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" ' 6IREMWWERGI bayanus er strains --- more 6IREMWWERGI sets of &( ) erharomyces strains pastorianus Saccharomyces cerevisiae Saccharomyces pastorianus and two sets of &( ) Group II (Frohberg) Pseudo-lager Group III (Renaissance) greater "" " and two e50% strains 75% S. cerevisiae S. cerevisiae greater 100% cerevisiae "" S. "

entation 25% S.II eubayanus 50% S. eubayanusFig. 2: Comparative genomic structure of Group I (Saaz), Group (Frohberg) and Group III e strains S. pastorianus. LalBrew NottinghamTM is and one from S. eubayanus. perature (Renaissance) lager strain lineages.

- pseudo+ option for brewing The first commercial example of entation+ an excellent Fig. 2: Comparative genomic structure of Group I (Saaz), Group II (Frohberg) and Group III l-known lagers due to its neutral profile and broad the Group III lager strains is LalBrew perature (Renaissance) lager strain lineages.

77-83% 78-84% 78-84% 70 as well as LalBrew Diamond™ belong to the Group II lineage.

Both Group I and Groupthe II NovaLagerTM, which represents l-known fermentation temperatures range.

High High Medium d have changed very little over the centuries since their domestication in 15th century first major innovation in lagerBavaria. yeast 70 as well as LalBrew Diamond™ belong to the Group II lineage. Both Group I and Group II Recently, classical and10-25°C non-GMO strains in10-20°C centuries.

Due a greater 10-15°C (50-77°F) strains to(50-59°F) ferment at colder temperatures in order to produce neutral beers(50-68°F) that areto“lager-like”, d have changed very little over the centuries since their domestication in 15th century Bavaria. have been used to breed novel Nottingham™ contribution the S. cerevisiae they are notmethods fermented with S. pastorianus.

LalBrew is from an13% excellent option for 13% 14% strains to ferment at colder temperatures in order to produce neutral beers that are “lager-like”, lager hybrid strains that are distinct from subgenome the LalBrew NovaLagerTM tral profile and broad fermentation temperatures range.

100-200 g/hl 50-100 g/hl 50-100 g/hl they are not fermented withII traditional S. pastorianus.

LalBrew Nottingham™ is an excellent option for the Group I and lineages1. strain demonstrates tolerance to warmer tral profile and broad fermentation temperatures range.

These novel Group III (Renaissance) temperatures, more robust and rapid TROPIC TROPIC TROPIC hods PPLE PPLE AL AL PPLE AL DA DA FR F D A FERMENTATION FR KINETICS RE RE U I are allotetraploid UI R E with U I of strains four sets fermentation, a unique Rflavor profile and T T T lager chromosomes, three from S. cerevisiae low levels of diacetyl andNovaLager™ H2S while hods LalBrew Diamond™ LalBrew Nottingham™ FERMENTATION KINETICS LalBrew m the lager 16 hese LalBrew Diamond™ LalBrew Nottingham™ LalBrew NovaLager™ m the 14 s are 16 hese 12 of 14 10 s are e and 12 8 of 10 6 first e and 8 4 lager Slightly fruity, neutral Clean, low to medium ester, first Neutral 62 which no sulfur 4 0 lager on in 2 4 6 8 10 12 14 16 18 20 2 0 rains for lager styles. which 0 to a

on in 0 2 4 6 8 10 12 14 16 18 20 visiae to a

ger™ visiae Fig. 3: Fermentation kinetics of different LalBrew® Premium Series yeast strains for lager styles.

2 rmer Standard all-malt 15°P pale wort pitched with 1.5 million cells/ml/°P and fermented at 12°C. Typical ger™ LalBrew Diamond™ LalBrew Nottingham™ LalBrew NovaLager™ rapid Fig. 3: Fermentation kinetics of different LalBrew® Premium Series yeast strains for lager styles. lager strain 1800 rmer all-malt 15°P pale wort pitched with 1.5 million cells/ml/°P and fermented at 12°C. tand of H2S Standard rapid 1 Turgeon,1600 Z., Sierocinski, T., Brimacombe, C. A., Jin, Y., Goldhawke, B., Swanson, J. M., Husnik, J. I., & Dahabieh, M. S. (2021). while 1400 l amino Industrially Applicable De Novo Lager Yeast Hybrids with a Unique Genomic Architecture: Creation and Characterization. and 1200 d paper,

by Applied 20 andZ.,environmental 1 Turgeon, Sierocinski, T.,microbiology, Brimacombe,87(3) C. A., Jin, Y., Goldhawke, B., Swanson, J. M., Husnik, J. I., & Dahabieh, M. S. (2021). while 1000 15 2 https://www.lallemandbrewing.com/en/technical-paper/hydrogen-sulfide-h2s-beer/ Industrially Applicable De Novo Lager Yeast Hybrids with a Unique Genomic Architecture: Creation and Characterization.

3).

2 With gd ). by 10 Applied and800 environmental microbiology, 87(3) 5 ently 600 3). by 2 https://www.lallemandbrewing.com/en/technical-paper/hydrogen-sulfide-h2s-beer/ 0 L

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Fig. 4: H2S production during fermentation with LalBrew® Premium yeast strains for lager beer

54styles. | A NOVEMBER~DECEMBER 2022 purposes. Traditional lager strains (LalBrew typical lager strain is shown for comparison

Diamond™, typical lager strain) produce more H2S than ale strains (LalBrew Nottingham™). H2S levels

Figure 2, Comparative genomic structure of Group I (Saaz), Group II (Frohberg) and Group III (Renaissance) lager strain lineages.

maintaining cryotolerance imparted by the S. eubayanus subgenome (Figure 3).

LAGER FLAVOUR AND AROMA - HYDROGEN SULFIDE (H2S) All brewing yeasts produce some amount of H2S during fermentation as a part of normal amino acid metabolism (See our Technical paper, Impact of Hydrogen Sulfide in Brewing2). With ale fermentations, H2S is depleted efficiently by CO2 scrubbing during active fermentation and reabsorption by the yeast after full attenuation.

With lager fermentations, the cooler, slower fermentations result in less CO2 scrubbing and the bottom fermenting, medium flocculant lager yeast does not reabsorb H2S as efficiently. Small amounts of H2S at threshold detection levels produced by traditional lager strains such as LalBrew DiamondTM are considered an important part of the normal sensory profile for many lager beers.

However, poor wort nutrition or brewing techniques can result in elevated levels of H2S and an undesirable aroma of rotten eggs. This can be avoided by adding nutrients to the wort (especially when using adjuncts) and leaving the beer in contact with the yeast before transfer or filtration to allow time for H2S reabsorption.

The LalBrew NovaLagerTM strain was Left, top: Figure 3, Fermentation kinetics of different LalBrew® Premium Series yeast strains for lager styles. Standard all-malt 15°P pale wort pitched with 1.5 million cells/ ml/°P and fermented at 12°C. Left, bottom: Figure 4, H2S production during fermentation with LalBrew® Premium yeast strains for lager beer styles. A typical lager strain is shown for comparison purposes. Traditional lager strains (LalBrew DiamondTM, typical lager strain) produce more H2S than ale strains (LalBrew NottinghamTM). H2S levels are undetectable for fermentations with LalBrew NovaLagerTM. Standard all-malt 15°P pale wort pitched with 1.5 million cells/ml/°P and fermented at 12°C.

BREWERS JOURNAL

YEAST

Quick facts

Saccharomyces pastorianus

Saccharomyces pastorianus

Saccharomyces cerevisiae

Saccharomyces pastorianus

LAGER CLASSIFICATION

Group II (Frohberg)

Pseudo-lager

Group III (Renaissance)

HYBRID GENOMIC COMPOSITION

50% S. cerevisiae 50% S. eubayanus

100% S. cerevisiae

75% S. cerevisiae 25% S. eubayanus

+

-

+

77-83%

78-84%

78-84%

High

High

Medium

10-15°C (50-59°F)

10-25°C (50-77°F)

10-20°C (50-68°F)

13%

14%

13%

100-200 g/hl

50-100 g/hl

50-100 g/hl

L

UI

T

RA

UT

NE OHOLIC ALC

RA

UT

NE OHOLIC ALC

R

R

RA

LO

VE

PE ACI D

ACID

PP

E

LAGER FLAVOR AND AROMA

Clean, low to medium ester, no sulfur Temperature °C

16

H2S Production

14

Hydrogen sulfide (H2S)

FR

18

Right, top: Figure 5, A typical diacetyl rest is

Diacetylperformed is a common fermentation byproduct by increasing the temperature for several days at the end of active that is perceived by most people as an off-flavor. It fermentation is produced from a side reaction by yeast metabo-

AL

C

Gravity °P

TROPIC

LE

C

C

Above: Table 1,ofComparison of LalBrew Table 1: Comparison LalBrew® Premium Series strains for lager styles.

Premium Series strains for lager styles.

LE

GREE N APP

LE

LE

LallemandNeutral Lager Strain Comparison Slightly fruity, neutral

Diacetyl

PP DA

NA

UT

RE

T

NA

NE

UI

GR EEN APP

GREE N APP

OHOLIC

FR

NA

NA

ALC

AL

NA

NA

R

TROPIC

LE

BA

BA

Best Practices

PP DA

L

RE

T

L

UI

ACI D

FR

E

AL

PP

TROPIC

LE

PE

PP DA

BA

Flavor & Aroma

RE

VE

PITCHING RATE

LO

ALCOHOL TOLERANCE (ABV)

E

TEMPERATURE RANGE

PP

FLOCCULATION

PE

ATTENUATION RANGE

VE

MELIBIOSE UTILIZATION

LO

SPECIES

12 10

LalBrew Diamond™

LalBrew Nottingham™

LalBrew NovaLager™

Typical lager strain

8 1800 lizing amino acids into valine. The yeast produces All brewing yeasts produce some amount of H2S 6 1600 selectedwhich for reduced production α-acetolactate, is thenH2S excreted out of the during fermentation as sulfur a partmetabolic of normal amino 4 1400 by disrupting specific cell. The α-acetolactate is then decarboxylated 2 1200 20 acidgenes metabolism (See our LalBrew Technical paper, (Figure 4). As a result, 0 1000 15 into diacetyl and reabsorbed back into the yeast2 at 0 5 10 15 20 NovaLagerTM doesSulfide not require the long ). With Impact of Hydrogen in Brewing 10 800 the end of fermentation where it is metabolized 5 maturation times typical of traditional

ale fermentations, H2S is depleted efficiently by 600 0 into acetoin, a flavorless compound. Diacetyl lager strains.

0 5 CO2 scrubbing during active fermentation and Fig. 5: A400typical diacetyl rest is performed by increasing the temperature for several days at reabsorption by the yeast takes time and is faster diacetyl and this reason, lager fermentations usually reabsorbed back into the 200 reabsorption by the yeast after full attenuation. thethe endend of active fermentation where it employ a diacetyl rest by raising the of fermentation DIACETYL at warmer ale temperatures compared to cooler yeast at 0 With lager fermentations, the cooler, slower 0into acetoin, a2 flavourless 4 temperature6 at the end of 8fermentation 10 is metabolized lager temperatures. Diacetyl may be present in to give the yeast time to reabsorb the compound.

Diacetyl is aresult common fermentation fermentations in less CO2 scrubbing Valine Uptake packaged beer when fermentations are incom-and diacetyl before transfer off the yeast Diacetyl reabsorption by the yeast byproduct that is perceived by theand bottom fermenting, flocculant Fig. 4: H S production during fermentation with LalBrew® Premium yeast strains for lager beer plete, the yeast is unablemedium to completely

most people as an off-flavour. It is

(Figure 5). takes timeLalBrew and2 isDiamond™ faster at warmer aleLalBrew Nottingham™

10

LalBrew NovaLager™

styles. A typical lager strain is shown for comparison purposes. Traditional lager strains (LalBrew lager yeast not For reabsorb H2S as efficiently. reabsorb the does diacetyl. this reason, production can also be inhibited to cooler lager moreDiacetyl produced from a side reaction by yeastlager temperatures 140 compared strains (LalBrew Nottingham™).

H2S levels Diamond™, typical lager strain) produce H2S than ale at athreshold detection Small amounts ofemploy H2Sacids fermentations usuallyamino diacetyl by temperatures. by using an α acetolactate decarboxylase Diacetyl may be present metabolizing into valine.rest are120 undetectable for fermentations with LalBrew NovaLager™. Standard all-malt 15°P pale wort levels produced by at traditional strains such (ALDC) enzyme, which allows the in packaged fermentations The yeast produces α-acetolactate, which pitched withwhen 1.5 million cells/ml/°P and fermented at 12°C. 100beer raising the temperature the end oflager fermentation direct breakdown of α-acetolac- tate into are incomplete, then excreted theare cell. considered The diacetyl an 80 and the yeast is unable as is LalBrew Diamond™ to give the yeast timeout to of reabsorb the

60 reabsorb the diacetyl. For flavourless acetoin and prevents the completely α-acetolactate is then decarboxylated into important normal sensory profile fortomany lager beers. However, poor wort nutrition or brewing techniques can result in before transferpart off of thethe yeast (Figure 5). Diacetyl 40 S and an undesirable eggs. This can be avoided by adding nutrients to the wort (especially when elevated can levelsalso of Hbe production inhibited by using aroma an of rotten20 2

brewersjournal.info NOVEMBER~DECEMBER 2022 | 55 The using adjuncts) and leaving(ALDC) the beerenzyme, in contact with the0yeast before transfer or filtration to allow time for H2S reabsorption. α-acetolactate decarboxylase 0 2 4 6 8 10 12 14 which allowsNovaLager™ the direct breakdown α-acetolacLalBrew strain wasofselected for reduced H S production by disrupting specific sulfur metabolic genes (Figure 4). As a

60 40 20 0

the end of active fermentation before transfer off the yeast (Figure 5). Diacetyl production can also be inhibited by using an α-acetolactate decarboxylaseValine (ALDC) Uptake enzyme, whichLalBrew allowsDiamond™ the direct breakdown of α-acetolacLalBrew Nottingham™ tate into flavorless acetoin and prevents the 140 formation 120 and normal metabolism of diacetyl by the yeast 100 cell.

at warmer ale temperatures compared to cooler lager temperatures. Diacetyl may be present in YEAST packaged beer when fermentations are incomplete, and the yeast Right, is unable to completely top: Figure 6, LalBrew NovaLagerTM exhibits higher “ale-like” reabsorb the diacetyl. For this reason, lager uptake of valine similar to LalBrew fermentations usually employ a diacetyl rest by Nottingham compared to traditional lager strains. raising the temperature at the end of fermentation to give the yeastRight, timebottom: to reabsorb Figure 7,the The diacetyl level of diacetyl produced by different yeast before transfer off the yeast (Figure 5). Diacetyl strains for lager styles. production can also be inhibited by using an α-acetolactate decarboxylase (ALDC) enzyme, formation and normal metabolism of which allows the direct breakdown of α-acetolacdiacetyl by the yeast cell. tate into flavorless acetoin prevents Strain selection will alsoand impact diacetylthe formation and normal metabolism of diacetyl production. Ale strains such as LalBrew by will tend to produce the yeastNottinghamTM cell.

0

2

LalBrew NovaLager™

4

80

Strain selection will also impact diacetyl production. Ale strains such as LalBrew Nottingham 60 a result40of more efficient valine uptake. LalBrew NovaLager™ demonstrates valine uptake an strains 20 (Figures 6-7), which contributes to shorter maturation times required for this strain com 0

0

2

4

6

8

10

12

14

Diacetyl production Fig. 6: LalBrew NovaLager™ exhibits higher “ale-like” uptake of valine similar to LalBrew LalBrew Diamond™ LalBrew Nottingham™ LalBrew NovaLager™ Nottingham compared to traditional lager strains.

less diacetyl as a result of more efficient

maturation times required for this strain

Esters and Hop Biotransformation

1000

compared to traditional lager strains.

Diacetyl production

ESTERS AND LalBrew Diamond™

HOP LalBrew Nottingham™ BIOTRANSFORMATION

2000

DiamondTM produce few esters and are

1500

very neutral leading to clean, dry and refreshing beers. Modern interpretations

1000 0

of lager styles tend to be more flavorful,

0

2

4

6

8

0

Traditional lager strains such as LalBrew 8 10 12 14 16 18 20 Diamond™ produce few esters and are very

neutral leading to clean, dry and refreshing interpretations Fig. 7: The level of diacetyl produced bybeers. differentModern yeast strains for lager styles. of lager styles more aromatic lager beer, and expression often with higher hop rates than tend to be more flavorful, often with higher of a β-glucosidase enzymes promotes traditional lager beers. hop rates than traditional and lager beers. The biotransformation complexity of hop The LalBrew NovaLagerTM strain LalBrew NovaLager™ strain produces low to aromas. produces low to medium esters for a

LALLEMAND BREWING medium esters for a more aromatic lager beer, and expression of a β-glucosidase enzymes 12 14 16 18 20 promotes biotransformation and complexity of hop aromas.

Traditional lager strains such as LalBrew

10

ONE DEPALLETIZER. 6 PALLET SIZES.

0

LalBrew NovaLager™

2

4

6

Fig. 7: The level of diacetyl produced by different yeast strains for lager styles.

THE INTERNATIONAL

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NOVEMBER~DECEMBER 2022

Fig. 6: LalBrew NovaLager™ exhibits higher “al Nottingham compared to traditional lager st

Strain selection will also impact diacetyl production. Ale strains such as LalBrew Nottingham™ will tend to produce less diacetyl as 2000 valine uptake. LalBrew NovaLagerTM a result demonstrates of more efficient valine uptake.

LalBrew NovaLager™ demonstrates valine uptake and diacetyl levels that are similar to ale valine uptake and diacetyl strains (Figures 6-7), to shorter maturation levels that arewhich similarcontributes to ale strains 1500 times required for this strain compared to traditional lager strains.

(Figures 6-7), which contributes to shorter

6

BREWERS JOURNAL

Esters Biotra

Tradition Diamon neutral beers. M tend to hop rat LalBrew medium and exp promot of hop a

ww

D

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AROMA

ENHANCE BEER AROMA WITH YEAST NUTRIENTS

AROMA

WE GO TO GREAT LENGTHS TO ENSURE YEAST PERFORMS OPTIMALLY DURING FERMENTATION. YEAST NUTRIENTS CAN FURTHER MINIMISE THE RISK OF PROBLEMATIC FERMENTATIONS

BY PROVIDING THE NUTRIENTS YEAST NEEDS TO STAY IN PEAK CONDITION. BUT WHAT IF THEY ALSO ENHANCE THE AROMA PROFILE OF THE BEER AND BOOST FLAVOUR? ANDRÉS FURUKAWA, BREWING TECHNOLOGIST AT THE AEB GROUP, TELLS ALL.

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NOVEMBER~DECEMBER 2022

Y

east nutrients will ensure

consistent, reliable fermentations and

a healthy fermentation,

create rich complex aromas and flavours.

meaning that the yeast

However, nutrient deficient wort or

has what it needs to

one in which the nutrients have limited

perform at its absolute

bioavailability for the yeast cells, can

best and in doing so deliver the results

create a sub-optimal environment for the

you want. They can guard against poor

yeast.

fermentations and off flavour formation.

This is compounded by the presence of

Many brewers will often use yeast

alcohol and carbon dioxide, and a less

nutrients as a matter of course - a

than ideal wort pH. These factors lead

better-safe-than-sorry measure - which

to yeast stress causing stuck (or slow)

is perfectly fine. Afterall, a yeast nutrient

fermentations, inconsistent attenuation

is considered a natural product. They are

rates, off-flavour formation, and reduced

essentially yeast hulls and autolysates

yeast cell viability. High gravity worts

of yeast, and contain diammonium

(high alcohol fermentations) or high

phosphate (inorganic nitrogen), vitamins

adjunct fermentations can also be

and minerals.

challenging. Particular attention needs to be given to how yeast is propagated, the

In peak condition yeast provide

re-pitching rates, how, when, and where

BREWERS JOURNAL

AROMA released they give intense floral, fruity, and tropical aromas and flavours. These highly volatile aroma-active compounds

WHAT’S IN A YEAST NUTRIENT?

are becoming more relevant, especially in craft brewing, as consumer demand

The main nutrients yeast need are

for tropical aromas in hop-forward

carbohydrates, in the form of glu-

beer styles, such as West Coast and

cose, fructose, maltose, maltotriose,

New England IPAs and modern lagers,

various amino acids and other nitro-

continues to rise.

gen containing compounds collectively known as Free Amino Nitrogen

TAKING LESSONS FROM WINE

(FAN), vitamins (biotin, pantothenic acid, thiamine, inositol), and minerals

active dry yeast and yeast nutrients are

Originally identified in wine, three potent

(zinc, phosphate, potassium, calcium,

thiols are known to give tropical fruit-like

magnesium).

aromas to beer. Briefly, these are: 4MMP

A typical yeast nutrient contains:

(blackcurrant-like), 3MH (grapefruit and

▪u Amino acids – although yeast

gooseberry-like) and 3MHA (passionfruit

make their own amino acids, some

and guava-like). They exist in free and

are taken in from the wort

bound form in hops, often variety-

▪u Phosphate – or diammonium

linked; and to a lesser extent in malted

phosphate (DAP) is a water-soluble

cereals such as barley and wheat. Their

salt that delivers valuable nitrogen

release is linked to a yeast gene (IRC7)

▪ ▪u Vitamins & minerals – including

which encodes an enzyme responsible

thiamine (vitamin B1), pantothenic

for cleaving thiol precursors and their

acid (vitamin B5), biotin (vitamin B7),

biotransformation into aroma-active

inositol (B8), ascorbic acid (vitamin C)

forms. Wines made from Sauvignon

and essential minerals (zinc, manga-

grapes are rich in aroma-active thiols, yet

nese, sodium, potassium, calcium,

the grape itself has predominantly the

and magnesium). All necessary for

bound forms; prompting brewers to add

the metabolic reactions yeast need

Sauvignon grape skins to the mash rather

to do their job. They function as

than late hop. In contrast to wine yeast,

catalysts during fermentation and

most brewing strains lack the gene,

protect yeast cell walls and support

which has led to the development of

flocculation.

‘thiolised’ yeasts using gene editing. Yeast

▪ ▪u Yeast hulls – these are water-in-

strains have also been altered with GM or

soluble inactivated yeast cells. Live

hybridisation techniques to promote thiol

yeast feed off the nutrients they

expression in beer.

contain.

MORE THAN JUST A NUTRIENT

added, and the temperature control during fermentation.

AROMA BOOSTING

Building on our extensive knowledge

and other relevant fermentation flavour

of aroma-active compounds in wine,

active by-products, such as esters,

we’ve been collaborating with brewers

terpenes, and higher alcohols, via the

to enhance beer aroma and flavour,

process of biotransformation, to release

At AEB we know that in wine production

sustainably (and more naturally),

intense and pleasant floral or fruity

yeast nutrition is of vital importance

through the complex interactions of

aromas in beer. There’s no doubting the

not only for ‘healthy’ fermentations

yeast nutrition including amino acid

appeal of designing and creating beers

but also for aroma and flavour

composition, wort composition, pH in

with distinct aroma profiles using yeast

development. Yeast nutrition plays a

wort fermentations, point of application,

nutrients. And for low and no alcohol

key role in supporting the biosynthesis

and hop variety. The aim being to reduce

beer that appeal is even greater.

of aroma-active compounds, known as

high hopping rates, negate the use

thiols, during fermentation. Thiols are

of grape-skin based aroma boosting

About the author: Andrés Furukawa is

organosulphur compounds, also called

products, and avoid the use of GM yeast.

Brewing Technologist at the AEB Group. He

mercaptans. Aroma- and flavour-active

The yeast nutrients we’ve developed

has a keen interest in wine yeast and yeast

thiols, long known for their sensory

for winemaking can enhance a brewing

nutrition Andrés is also the founder and

impact in wine, have been identified only

yeast’s ability to convert malt- and hop-

head brewer at Macken Bryggeri in, and

relatively recently in beer. When created/

derived aroma-active thiol precursors,

brewmaster at Nils Oscar Brewery.

brewersjournal.info

NOVEMBER~DECEMBER 2022

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59

INTRODUCING: HOMEBREW CORNER

HOMEBREW CORNER

At the The Brewers Journal, we’ve always taken pride in showcasing the fantastic people and businesses that make up the fabric of the brewing industry.

And in this publication, we also want to champion the brilliant beers, innovation and hard work that takes place in the homebrewing community each and every day. Homebrewing is an integral and essential part of many brewery’s journeys.

Whether you are just starting out or having been homebrewing for years, we want this to be somewhere you can tell your stories, share your expertise and wield your wisdom

T

and culture, with a modern and innovative approach.

But let’s first take a step back, and when Rob Lovatt talks, you listen. The production director at the venerable Thornbridge Brewery in Bakewell is one of the UK’s finest brewers. He was frequently part of the judging panel at the Great British Home Brew Challenge.

In conjunction with Waitrose and Brew UK, the competition offered the winner the chance to brew their beer at Thornbridge before it was rolled out to some 70 Waitrose stores across the UK. And in 2016, the triumphant beer was Raindrops on Roses, a 5.3% Belgian Wit style beer, brewed with rose petals.

Commenting at the time, Lovatt said: “The beer was undoubtedly well made with the roses working in a beautiful harmony with the camomile and coriander. A worthy winner from a great selection of beers that were submitted to the challenge which goes from strength to strength.”

The victorious homebrewer in the 2016 competition was Phil Sisson. Having moved to Glasgow from London several years

o kick off this new part of The Brewers Journal,

back, he wasn’t 100% certain what his next career move would

we want to place the spotlight on those that have

be – but successes such as those clearly focused the mind.

made the jump from brewing in their spare time

“For us, Glasgow was more or less a pin in a map type thing.

to something even more involved.

Although I grew up in the northwest of England, my folks are

And we have all come into the beer industry from

in Cumbria, and my wife grew up in Fife in eastern Scotland,”

different angles, with our own perspectives and from diverse

he explains. “So we were effectively within striking distance of

origins. Phil Sisson, the founder of Simple Things Fermenta-

both of our parents. That, and we were ready to leave London

tions, in Glasgow, Scotland, is no different. Leaving a career in

after more than 20 years.”

music studio management within London, to move north of the border for a new life, he would soon find his true calling in

Sisson wasn’t keen on giving up much of London’s qualities

brewing.

though, so Glasgow would become their destination. However

Because we know that some things are just meant to be. For

a career in beer wasn’t front and centre of his thoughts upon

many years, the Strongroom Bar & Kitchen in Shoreditch,

leaving the big smoke.

London has been something of a destination for great beer in

“I think we’ve moved to Glasgow before I’d settled on brewing,

the capital. Not just to a place to drink it, but often to enjoy this

I’ve been home brewing for quite a while and enjoying it, and

beloved beverage in the company of those that brew it, sell it

then we moved up to Scotland, and I did more of it,” he says.

and market it.

“So I applied for a Masters at Herriot Watt, was accepted and at that point, the die was cast.”

Home to countless meet the brewer events, beer festivals and

Sisson says his time at the world-famous institution was a

the like, Strongroom was initially founded as somewhere for

fantastic experience, and one he’s happy to admit was much

clients of the studios that operate above the bar to drink, min-

harder work than he had initially expected, especially as he

gle and be merry. And for some time, the manager of Strong-

was combining a young family and a commute between Glas-

room Studio was Phil Sisson. But following a successful stint in

gow and Edinburgh. “That knocked a couple of hours off of the

London, Sisson would end up trading the capital and its music

day. And in addition to the huge amount of work to be done,

scene for another creative calling.

I was part of their natural selection team, an annual project

And that would mean starting his own brewery in Glasgow in

where you develop and bring to market a brand new beer,”

the form of Simple Things Fermentations, an outfit founded on

he recalls. “It’s a fantastic initiative in conjunction with Stewart

the desire to focus on British and European brewing heritage

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

HOMEBREW CORNER

brewing which involves formulating, brewing, packaging and hopefully selling a new beer.” Sisson adds: “It was a super experience that I gained an awful lot from, not just in terms of brewing but the business side, too. The Stewart Brewing team were really good mentors and very generous with their time.”

The aspiring brewery owner also relished the diverse nature of the course setup, featuring students from South America, Australia, India, Africa and beyond.

“I didn’t expect it to be such a big factor, but having the chance to learn from people from so many different backgrounds, to benefit from those perspectives, was really valuable.”

Following the conclusion of his studies, Sisson would go on to work at Harviestoun Brewery in Alva before branching out on his own. He had a plan, and he knew how he wanted to carry it out – but accounting for a global pandemic was always going to be a tricky hurdle to navigate.

“The business plan kind of consistent was was like a sort of two pronged affair. So it was doing bottle-conditioned releases of styles that were a little bit off the beaten track,” he tells us. “And traditional styles for cask and keg dispense.”

For Sisson, his passions don’t lie in brewing hop-forward hazy pales and IPAs despite enjoying drinking them. “My feeling is that those beers are already very well taken care of by the brewing community, so we don’t need another brewery popping up making them,” he explains. “My penny drop moment

Phil Siss on, found er, Ferment Simple Things ations

came reading ‘Radical Brewing’ by Randy Mosher. Realising the sheer possibilities that exist in beer showed me how many opportunities there are for you as a brewer.”

And for Sisson, that belief was realised in initial releases such as European Pale Ale. A 5.0% beer featuring a malt bill of Maris Otter, Vienna, Carapils, Crystal, with Magnum, Hallertau Blanc, Huell Melon, and Celeia hops alongside WHC Bjorn Kveik

different styles and ingredients that will at some point inform

yeast.

a core range of more regularly available brands. Regardless

Scottish Light, as the name suggests, is light in alcohol

of package, instilling a sense of place in his beers was always

content, but dark in colour and big on flavour. Scottish Light

an important aspect of what Simple Things Fermentations is

(or 60/-) makes use of a long boil and a complex malt bill to

about. And through releases such as the Scottish Light, Scot-

deliver a rich and rewarding experience to the drinker. A slow

tish Export and Peated Pale, he’s done just that. “I’ve adopted

and low fermentation keeps things clean, crisp and refreshing

something of a broad outlook to my beers,” he believes. “If

and allows the array of delicate flavours to delight the palate.

you were to write it down, I’d probably say Scottish, British and European. But it’s more of a wide circle with Scotland in the

This under-represented style overperforms relative to its ABV,

middle.”

works equally well in summer or winter and ages well, making it a great choice for the fridge and the cellar. These beers

Fancy being part of an upcoming Homebrew Corner? Then just

form part of the brewery’s Big Ideas series, an exploration of

drop us a line at tim@reby.media

brewersjournal.info

NOVEMBER~DECEMBER 2022

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61

HERE’S MY BEER

HOMEBREW CORNER

For the inaugural recipe of our homebrew corner, Phil Sisson of Simple Things Fermentations shares the lowdown on his Peated Pale

T

his recipe is for a beer that I started brewing as a home brewer and eventually brewed as an STF beer a couple of years ago; Peated Pale. It’s a beer I love and represents the sort of thing we like to do as a brewery - full flavoured and full of

character, but without adding anything too crazy in terms of ingredients.

Obviously some people do consider peat smoked malt to be too crazy, and this beer isn’t for them! For those who enjoy peat flavours in whisky - or wherever - though, it’s well balanced and easy drinking. I managed to get hold of some peated malt from Bruichladdich for a home brew version, which was great! We used Crisp for the STF version and that was really not so different. It’s about time we brewed this again, in fact!

In terms of process, we’d ferment at 18C until fully fermented out then shift to CT for a couple of weeks, then can/bottle condition for another two weeks. No fining other than the protofloc in the kettle.

ed beer is full flavour Phil Sisson: “This r” te and full of charac

Gravity Systems was formed to meet the growing demand in the craft beer market for a single source for all brewhouse, fermentation, services generation and distribution. It is our aim to be the most complete partner in the brewery industry by building long term partnerships with our customers.

+44 (0) 1733 834264 | www.gravity-systems.co.uk 62

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BREWERS JOURNAL

P0014 Peated Pale

Created Thursday Ma

y 21st 2020

HOMEBREW CORNER

v1

Brewer #64014

Method: All Grain

Style: American Pa le Ale Boil Time: 60 min Batch Size: 26 Pre Boil Size: 30 lite liters (ending kettle vol rs Pre Boil Gravity ume) : 1.042 (recipe based estimate) Efficie Calories: 149 calor nc y: 80 % (en din g ies (Per 330ml) Carbs kettle) : 14 g (Per 330ml) Original Gravity: Fin al Gravity:

1.049

1.010

ABV (standard): IBU (tinseth):

5.1%

32.3

Fermentables

Amount

SRM (morey):

Mash pH

5.3

n/a

Fermentable

4 kg

Cost

United Kingdom - Ma

0.28 kg

ris Otter Pale

German - Vienna

0.22 kg

United Kingdom - Wh

0.22 kg

eat

United Kingdom - Pe

0.28 kg

Crisp Malting - Crisp

4.99 kg / $ 0.00

ated Malt

Malting - Cara Gold

PPG

°L

38

Bill %

3.75

80.2%

37

4

37

5.5%

2

38

4.4%

2.5

30

4.4%

10

5.5%

Hops

Amount

Variety

30 g

Cost

Magnum

15 g

Bramling Cross

20 g 20 g

Cost $

5.7

Bramling Cross Celeia

Type

Leaf/Whole

AA

Use

9.2

Leaf/Whole

First Wort

5.63

Boil

5.63

Boil

2.79

Boil

Leaf/Whole Leaf/Whole

85 g / $ 0.00

Time

IBU

0 min

Bill %

28.93

10 min

35.3%

2.92

1 min

17.6%

0.46

23.5%

0 min

23.5%

Mash Guidelines

Amount

Description

14.1 L

Type

Temp

Infusion

21.4 L

65 °C

Fly Sparge

Starting Mash Thick

ness: 3 L/kg

76 °C

Other Ingredients

Amount

Name

5.42 g

Cost

protofloc

Type

Use

Fining

Yeast

Boil

Time

60 min 30 min

Time

10 min.

Danstar - Nottingha

Amount: 1.08 Ea ch Optimum Temp: 14 -

m Ale Yeast Cost:

21 °C Fermentation Tem p: 18 °C

Attenuation (avg): 77% Starter: No

Flocculation: Hig h

Pitch Rate: 0.35 (M cells / ml / ° P) 111 B cells required

Priming

CO2 Level: 2.52 Vo

lumes

Target Water Profi Ca+2 80

3g gypsum 5g CaCl 2g table salt

brewersjournal.info

le Balanced Profile

Mg+2 5

Na+ 25

Cl- 75

SO4 -2 80

HCO3 - 100

NOVEMBER~DECEMBER 2022

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63

W

can do with wet spent grain, now what about HOMEBREW CORNER w to make and use dry spent grain?

gonna go over a few ways to process your grain efficiently and safely using what you already have in your kitchen.

this issue of the Homebrew Journal, slie will be experimenting to come up h the best way to keep your spent grains post-brew day recipes.

The most important thing is to process your grains right away. If you let your grains sit for too long the moisture in them can cause mold growth or other pathogens. If you’re not ready to deal with your spent grains right away you can always freeze them on a sheet pan and thaw them when you are ready.

ke it away Ainslie!

BREWDAY TIPS

SPENT GRAINS THREE WAYS

Working part time as food ferments rewing can be very wasteful with all the water wing can be atvery wasteful all assistant Escarpment Labswith in Canada, and grain used. An awesome way to cut down There are three main methods which I’ll go water Ainslie and grain Forbes used. is part An of aawesome team of on the waste of your brewing process is to reuse brewers, fermentation your spentis grains.

It may seemthe overwhelming over. Freeze drying arguably easiest y to cut downscientists, on the and waste of your dealing with a bunch of wet grain, but it can be enthusiasts.is Here, she shares expertiseout of the three, followed by dehydrating, wing process to reuse your her spent very quick and an awesome way to add unique flavour to on keep your spent grains for post-brew and oven drying. ins. It may seem overwhelming dealyour cooking. I am gonna go over a few ways to process your day recipes. grain efficiently and safely using what you already have in your

B kitchen.

The most important thing is to process your grains right away.

Methods

If you let your grains sit for too long the moisture in them can

cause mould growth or other pathogens. If you’re not ready to deal with your spent grains right away you can always freeze them on a sheet pan and thaw them when you are ready.

There are three main methods which I’ll go over. Freeze drying

Freeze Drying

is arguably the easiest out of the three, followed by dehydrating, and oven drying.

Is by far the most foolproof. Unfortunately, it is the most out of reach for people because of the equipment needed. Most people don’t have a freeze dryer. What I love about this method though is that you can spread all of the spent grains on the trays and turn on the machine and it will be ready in the next 2 days. No need to babysit.

Freeze drying

Is by far the most foolproof. Unfortunately, it is the most out

of reach for people because of the equipment needed. Most

people don’t have a freeze dryer. What I love about this method though is that you can spread all of the spent grains on the

trays and turn on the machine and it will be ready in the next 2 days. No need to babysit.

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BREWERS JOURNAL

SPRING 2022

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67

HOMEBREW CORNER

Dehydrating Is another great option if you have access to one. There are also some affordable dehydrators available online or at a variety of department stores. Most dehydrators have holes big enough for the spent grain to slip through though so to help mitigate this use parchment paper cut to size and place spent grains on top. In the specific dehydrator I used, it had a hole in the middle of the tray, so I made sure to cut a hole in the parchment in the same space to allow air flow. I then set the temperature to 105°F (40°C) and left it on for a weekend.

Oven drying Is by far the most tedious method, but is the most attainable without buying another machine. For best results, turn your oven onto the lowest setting possible, ours was around 160°F (70°C). Spread spent grains on a baking tray that is lined with parchment paper and put them in the oven. This method will take anywhere from 8 to 12 hours (or more!) Make sure to stir every so often, I suggest every 30 minutes in order to pre vent burning and or cooking. If your oven holds moisture, make sure to pay extra attention to stir often to let the steam out. If, like me, you aren’t able to finish dehydrating the spent grain in one day you can always freeze the tray as is and start again when you have time.

BREWERS JOURNAL CANADA

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65

grain. Optimal to still add a nutty flavour but remain as a neutral.

2. Dehydrated: Has a more rough texture and tastes a little bland. Definitely, my HOMEBREW CORNER least favourite of Comparisons the three.

Flavour 3. Oven Dried: Has the roughest texture and tastes almost caramelized. A very 1.

Freeze Dried: Has a softer mouth feelpleasant taste a recipe thatlike needs ing,for Tastes the most the original grain. Optimal to still add a nutty flaa deeper flavour.

Flavour Comparisons

vour but remain as a neutral.

2. Dehydrated: Has a more rough texture and tastes a little bland. Definitely, my u Freeze Dried: Has a softer mouthleast feeling, Tastes the most favourite of the three.

Oven Dried: Has the roughest texture like the original grain. Optimal to3. still add a nutty flavour but anduse tastesthe almost caramelized.

Although you can spent grainsA very remain as a neutral. pleasant taste for a recipe that needs whole after dehydrating, I like turning them a deeper flavour.

Next Steps

Flavour Comparisons 1.

into spent grain flour.

Using a blender, I will Freeze Dried: Has a softer mouth

feelNext Steps ing, Tastes the most like the original intoleast a fine powder.ofItthe canthree. then sit in your bland. Definitely, my favourite grain.forOptimal toyoustill add a nutty pantry months until you want use grainsflaAlthough can use thetospent them. whole afteras dehydrating, I like turning them vour but remain a neutral. u Oven Dried: Has the roughestinto texture and tastes almost spent grain flour. Using a blender, I will 2.veryDehydrated: Has a more texture add the dehydrated grains and blend caramelized. A pleasant taste for a recipe thatrough needs a them into a fine powder. It can then sit in your and tastespantry a little bland.

Definitely, my deeper flavour. for months until you want to use them. of the three. least favourite 3. Oven Dried: Has the roughest texture and tastes almost caramelized. A very pleasant taste for a recipe that needs Next steps a deeper flavour. u Dehydrated: Hasadd a more rough texture and tastes little the dehydrated grains and blenda them

Next Steps

Although you can use the spent grains whole after dehydrating, I like turning them into spent grain flour. Using a blender, I will add the dehydrated grains and blend them into a fine powder. It canAlthough then sit in your months you want youpantry canforuse theuntil spent grains to use them.

whole after dehydrating, I like turning them into spent grain flour. Using a blender, I will What to make add the dehydrated grains and blend them into a fine powder. It can then sit in your You can make a ton of recipes with spent grains. My favourite pantry for months until you want to use way to find new recipes is to modify an existing recipe. First them.

1.

1.

2.

3.

2.

3.

1.

2.

3

What to Make

has a mix around 66-75% white flour or ATTN: Make sure to write the grain profile 25-34% whole wheat flour I suggest reon the container of spent grain so you can of the 66-75% brown flour.

You flour can know all of the allergens. has placing a mix all around white or ATTN: Make sure to write the grain profi I’ll find a recipe that I think will benefit from the nutty flavour You can make a ton of recipes with also replace ingredients like oats with 25-34% whole wheat flour I suggest reon the container of spent grain so you c spent grains. My favourite way to find the whole spent grains.

I Then sug- I’ll check the ingredients; if the thatofspent grain Overall, brings.

Ainslie’s Favourites: placing flour.

You can know all of the allergens. new recipes is to modify an existing gest all starting the withbrown a smaller replaceYou can make a ton of recipes with recipe. First I’ll find a recipe that I think recipe has one APlike flour, whole wheat flour, or white flour, I alsoment replace ingredients oats and gradually increase until you with from the nutty spent grains.will Mybenefit favourite way to flavour find that o Spent grain pancakes: Using the “Joy of your flavour without the achieve whole spentdesired grains.

Overall, I5-15% sugsuggest replacing around of it with spent grain flour. If brings. Then I’ll check the Cooking” cookbook. compromising the integrity. And don’t new recipes spent is tograin modify an existing gest starting with a smaller replaceingredients; if the recipe has one AP o Dog treats: Make sure there are no rice forgetyour that recipe you will need to increase recipe. First I’ll find a recipe that orwhite I think flour, flour, whole wheat flour, ment gradually increase until youhulls or hops! theand amount of sweetener in the recipe has a mix around 66-75% whiteo flour or 25-34% whole wheatUsing the “Joy will benefit from the replacing nutty flavour that of achieve I suggest around 5-15% it Fancy Crackers: Again, pancakes: make sure grains Spent grain because the sugar that was in the grain your desired flavour without with spent grainI’llflour.

If your spent grain brings.

Then check therecipe have no rice hulls! will now be in your beer! flour I suggest replacing of the brown flour. You can also reCooking” cookbook. compromising the integrity.

Andalldon’t

What to Make

Ainslie’s Favourites: o

ingredients; if the recipe has one AP flour, whole brewersjournal.ca wheat flour, orwhite flour, I suggest replacing around 5-15% of it with spent grain flour. If your recipe

o Dog spent treats: grains.

Make sure there are no ri forget that you will needlike tooats increase place ingredients with the whole OverSPRING 2022 | 69 hulls or hops! the amount sweetener in with the recipe all, I of suggest starting a smaller replacement and grado Fancy Crackers: Again, make sure gra because the sugar that was in the grain until you achieve your desired without have noflavour rice hulls! will now ually be inincrease your beer! compromising the integrity. And don’t forget that you will need

brewersjournal.ca

to increase the amount of sweetener in the recipe because SPRING 2022

|

the sugar that was in the grain will now be in your beer!

Make sure to write the grain profile on the container of spent grain so you can know all of the allergens.

Ainslie’s Favourites: u Spent grain pancakes: Using the “Joy of Cooking” cookbook. u Dog treats: Make sure there are no rice hulls or hops! u Fancy Crackers: Again, make sure grains have no rice hulls!

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What to Make

NOVEMBER~DECEMBER 2022

has a mix around 66-75% white flour or BREWERS JOURNAL 25-34% whole wheat flour I suggest re-

ATTN: Make on the conta

Superior Quality Brewery System www.hikingbev.com info@hikingbev.com

BREWERS

CONGRESS 2 0 2 2 WELCOME TO THE 2022 BREWERS CONGRESS HERE YOU’LL GET THE FULL LOWDOWN ON THE WEALTH OF TALENT AND BEST-IN-CLASS BUSINESSES TAKING PART IN THIS YEAR’S EVENT

BREWERSJOURNAL.INFO/CONGRESS

BREWERS CONGRESS

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M

anufacturers and

business has one of the largest ranges of

suppliers from the

hop varieties available in nitrogen flushed

world of ingredients,

leaf, T90 and T45 pellets, while their

packaging, capital

development programme continues to

equipment. software,

produce new aromas and flavours.

measurement, analysis and branding

With recent launches such as SafBrew

are all taking part in the biggest Brewers

BR-8, the first dry Brett designed for

Congress to date. So here is a glimpse of

your bottle and/or cask conditioning,

variety of innovation you can expect at

Fermentis (Stand 604) has a range of

the December event.

products and services that cover almost all professional requirements: from

At this time of year, many breweries have

safeguarding production to expressing

just released seasonal specials featuring

sensory characteristics.

a wonderful world of flavour. And no

And earlier this year, White Labs

doubt they have already also turned

(Stand 009) launched PurePitch Next

their collective attention to next year’s

Generation, an evolution of White Labs’

schedule. At The Brewers Congress

PurePitch – which they say is the most

Amoretti (Stand 702) a California-based

superior and consistent yeast on the

company, is showcasing their super

market – has been made even better

concentrated natural infusions for craft

with new packaging powered by FlexCell

beverages, just in time for 2023 calendar

Technology for ease of use and a pitch

brewing schedules.

rate resulting in a foolproof fermentation every time.

Elsewhere in the world of malt, French & Jupps Ltd (Stand 402) specialises in

YOUR BEERS ON THE MOVE

the production of top-quality speciality roasted and fine crystal malts. While

In the world of kegs, whether for beer,

Simpsons Malt (Stand 703) understand

wine, soft drinks, coffee or water, as a

your ambitions to make the best beers

full-range supplier, Schäfer Container

and whiskies possible. With their heritage

Systems (Stand 003) says it has the right

varieties, Golden Promise and Maris

reusable keg for every beverage. While

Otter, to Red Rye Crystal and Golden

Polykeg (Stand 308) offer an exceptional

Naked Oats, they know that to make

range of recyclable, high quality, one way

better beer and better whisky, it’s all

PET kegs that are designed for safety and

about taste and flavour.

ease of use whilst providing the ultimate

Remaining with ingredients, Hopsteiner

protection for its contents. While KeyKeg

(Stand 704), offer novel hop varieties &

and UniKeg (Stand 102) are high quality

products, including New Salvo, a product

and sustainable packaging that offer

that reduces waste and increases

the best protection for your beers. With

yield. Brook House Hops (Stand 304)

KeyKeg this protection is ensured by the

combining innovation and traditional

Bag-in-Keg technology, keeping your

farming expertise, transforming hop

beers separated from the propellant.

growing and producing some of the most aromatic, verdant hops in the world, right

Keg Logistics (Stand 001) are proud

here in their Herefordshire hop paradise.

to boast the Kegs you want, with the

At Charles Faram (Stand 705), the

flexibility you need, working with startups

BREWERS JOURNAL

EXHIBITORS

& national brewers, there are mix and

design and manufacture of fuel-fired

Tondelli have been supplying equipment

match keg programs to meet your

and electric steam boilers, thermal fluid

including bottling and canning solutions

brewery’s needs. At Kegstar (Stand

heaters and skid-mounted systems

to the brewing and spirits industries

202), they offer a stainless-steel keg &

for industrial, commercial and medical

for many years. Whether you need a

cask solution to the beverage industry.

applications. SSV Ltd (Stand 809) are

complete line or a single machine, from

Brewers leave keg maintenance,

trusted by some of the best breweries

1,500 bottles/cans per hour to 80,000

warehousing and return logistics to

around. With Brew-Blocs, they offer pre-

bottles/cans per hour, Enterprise Tondelli

us, spending less time and capital on

assembled turnkey brewhouses to get

have the answer.

fleet management and more time on

you brewing straight away. Their tanks

making great brews. Elsewhere, Close

are process vessels of all shapes and

Elsewhere, Vigo (Stand 409) is known

Brothers Brewery Rentals (Stand 408)

sizes, including custom manufacture.

for its ability to supply carefully chosen

are experienced and respected industry

When it comes to parts, everything you

brewery equipment by renowned

specialists offering tailored solutions for

need for servicing and upkeep, is all

manufacturers. These include ABE craft

kegs, casks and drinks equipment to

within a few clicks. And with end-to-end

canning lines & brewhouses; Rizzolio

brewers, cider makers and distillers.

solutions, they offer a personal service,

bottling equipment & CIMEC bottling

from design and installation to servicing

lines; Malek kegging equipment/lines;

and training.

STS labelling machines; Kreyer/Quantor

Having worked with numerous breweries,

temperature control equipment; Speidel

both large and small, to reduce their carbon emissions and their energy costs,

And based in West Yorkshire, Collective

fermentation control/conditioning

CleanEarth (Stand 503) is a leading

Motion Brewing (Stand 002) are

tanks; Amazon Filters & Bared filtration

provider of renewable energy to UK

automation specialists for the brewing,

equipment; Vigo carbonators; Technibag

businesses, boasting more than 600

distilling and cider making industries.

bag-in box filling systems.

solar PV and wind turbine installations

They have extensive experience in

across England, Wales and Scotland.

automation of brewing processes as well

When it comes to canning. Cannery

as building, maintenance, and upgrades

OÜ (Stand 806) says its canning

When it comes to capital equipment,

to packaging plants and cleaning skids

products Cannery Standard, Cannery

Fulton (Stand 909) specialises in the

(CIP). Exhibiting on (Stand 307) Enterprise

Pro, miniCannery & canCloud are the

brewersjournal.info

NOVEMBER~DECEMBER 2022

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71

supply a full turnkey package; the canning line plus all ancillary equipment and this i us apart from any of the competition.

EXHIBITORS solutions for microbial quality control for a range of applications, such as waste water, process water, yeast viability and beverage spoilage in production and industrial environments. They offer ready to use solutions consisting of hardware, reagents, software and support, specifically designed for a range of microbiology applications.

Dotmatix Technologies (Stand 209) work with brewers to develop equipment designed to save them time and effort and improve efficiency and quality control. This equipment monitors present gravity in real time, removing the need to take regular beer samples during fermentation. And at Kersia UK Platinum sponsor Micro Can will be showcasing its canning machines

(Stand 901) (the new name for Holchem)

CL5V3e diverse applications and customised

a wide range of solutions for the most

the company continues to deliver

IMP2

hygiene solutions through revolutionary

requirements.

technology and an unparalleled

5 HEAD 2 PERSON best tools for a craft brew business.

FILLER OPERATION

UP TO 2200 Elsewhere in your brewery lab, CANS PER HOUR

commitment to service levels.

While 2 HEAD 1 PERSON

for nearly 50 years, Shawcity’s (Stand FILLER OPERATION

be productive and collaborate more

a global supplier of packaging machinery

across Health & Safety, Occupational

effectively. Their elegant canning

for wet and dry filling, capping, can

hygiene and environmental monitoring

machines and versatile platforms create

seaming, labeling, and centrifugation

applications, providing the highest levels

a unique environment for your brewery

applications. These solutions are fully

of worker health protection.

processes.

supported by our global service and

They help the crew to solve problems,

EXCELLENT ANALYSIS

Pneumatic Scale Angelus (Stand 006) is

509) instruments have been deployed

aftermarket network. When it comes to

On the software front, Breww (Stand 106)

analysis, Oculyze (Stand 008) helps you

is cloud-based, allowing you to run your

control the most sensible part of beer

brewery from your computer, tablet or

that Oculyze is In the analysis 24/7 sector, Foss (Stand REMOTEproduction. They explain TOUCH SUPPORT ASSISTANCE SCREEN the fastest, easiest, and most affordable 204) creates end-to-end solutions that

phone.

Trusted by over 250 breweries, PRECISION AIR DRYING SEAMING Breww understands the complexity UNIT of

secure and improve product quality.

way to analyse your yeast. Simply

running your business. With over 20

And systems such as its BeerFoss FT Go

connect our microscope to your mobile

integrations, from e-commerce and

is a competitive solution that provides

device and get started.

accounting platforms to marketing and fermentation monitoring, Breww puts you

key test data for more effective quality

www.microcan.co.uk info@microcan.co.uk

control of the whole brewing process. It

Sure Purity (Stand 507) based in the

in control of your stock, sales, distribution,

is easy to use and delivers results within

UK, manufactures a specialist CO2

duty and profits.

3 minutes.

multi-barrier filtration system called Carboguard. Available worldwide,

Also at the Brewers Congress are

Carboguard is mandated by global

Premier Systems (Stand 502) who offer

procedures involving the quality of

beverage brands in their bottling

reliable and flexible software applications

liquids, breweries around the world use

operations and breweries to prevent CO2

for business. Their cloud-based brewery

Anton Paar’s (Stand 504) laboratory

quality related incidents. While at (Stand

management software, BrewMan, has

and process systems to measure and

303) Corosys like to think outside the box

been designed specifically for breweries

monitor beer parameters such as alcohol

with its DNA creating innovations like

and distilleries and is trusted by over 250

content, original, apparent and real

car-bonation directly post centrifuge,

businesses in the UK. And how much

extract, density, carbon dioxide and

CO2-free water deaeration, flexible

more beer could your brewery sell if you

oxygen content, pH, turbidity, degree

dealcoholization or mulitstream blending.

had real-time data on sales volumes and

of fermentation, colour, calories and

Their #customcoldblock has a lot to

quality? Big brands trust Bar Analytics

viscosity. The team at Jumo Instrument

discover.

(Stand 603) to collect and analyse their

And when it comes to high-tech

data to drive sales, quality and logistics

(Stand 403) know that brewing beer is an art form in itself, and they can offer the

And at Sysmex (Stand 109) is a provider

best in brewery technology, with

of innovative and state-of-the-art

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NOVEMBER~DECEMBER 2022

improvements.

BREWERS JOURNAL

EXHIBITORS

BRILLIANT BRANDING

On a broader industry note, The Licensed

AEB

701

Trade Charity (Stand 309) has been

Amoretti

702

We all know the value of excellent and

providing free of charge support for

Anton Paar

504

impactful packaging and branding.

over 200 years to those who currently

Bar Analytics

603

Berlin Packaging (Stand 105) is a

working, or have previously worked in

Berlin Packaging

105

leading supplier of glass, closures and

the licensed drinks industry. Access

Breww

106

machinery for the spirits, beverage, food,

to a variety of emotional, practical and

Brook House Hops

305

pharmaceutical and home fragrance

financial help is just one touch away

Bulk Storage

902

markets. The company offers an

via the 24/7 helpline and mobile app.

Cannery OU

806

extensive catalogue of stock items, a

And for more two decades the Carling

Carling Partnership

404

design team which delivers world-class

Partnership (Stand 404) has been the

Certuss

709

expertise to yield extraordinary results

leading name in recruitment, specialising

Charles Faram

705

on bespoke products, and industry-

in the drinks sector. They offer

CleanEarth

503

leading technical support. Inspiration

unrivalled access to the industry, deep

Close Brothers

408

(Stand 905) is a full service marketing

understanding of the sector’s demands,

Collective Motion

002

and promotions agency. They not only

and a thorough and personal approach.

Corosys

303

Deep Water Blue Limited

708

create but actually produce innovative promotional ideas, campaigns and

The team at Potter Clarkson (Stand

Dotmatix

209

collateral. From a branded pen to a full

208) creates value from your innovation.

Enterprise Tondelli

307

e-commerce website and all points in

They bring vision and clarity of thought

Ethimex

706

between, probably Wales’ only truly

to guide you through the complexities

Fermentis

604

one-stop design and manufacturer on

of intellectual property for business. As

Foss

204

this scale.

consultants and experts in IP law, they

French and Jupps

402

help you understand, create, protect and

Fulton

909

While when it comes to can printing,

defend the commercial value of your

Hinterkopf

602

Hinterkopf (Stand 602) technology offers

innovations anywhere in the world.

Hopsteiner

704

Inspiration Gifts

905

JE Hall

508

Jumo Instruments

403

photo-realistic pictures with vibrant and vivid colours and pin sharp texts that

THE DISTILLERS ROW

open up completely new options of graphic design and the marketing of your

Visitors to The Distillers Congress can

Keg Logistics

001

products.

chat to Vetroelite, (Stand 609). The

Kegstar

202

company’s mission is to design, produce

Kersia Group

901

Around your brewery, Bulk Storage &

and sell an exclusive range of glass

KeyKeg

102

Process Systems (Stand 902) will show

containers (bottles, carafes, jars) while

Lallemand

301

how they specialise in industrial loose

also offering premium add-on services

Lallemand Distilling

607

bulk materials handling and storage

(technical and marketing consultations,

Licensed Trade Charity

309

systems, offering unbiased advice on

graphic design and glass decoration) for

Micro Can

1001

plant and equipment selection and a

a number of sectors of the market.

Oculyze

008

Optimum Flooring Services

302

full project management service from conception and design, through to

And in the world of packaging Printed

Pneumatic Scales Angelus

006

commissioning. At Optimum Flooring

Paper Tubes (Stand 707) prides itself

PolyKeg

308

Services (Stand 302) they are specialist

on the service they provide to their

Potter Clarkson

208

flooring contractors to the brewing

customers, from the quality of the tubes

Premier Systems

502

industry. They offer seamless, hygienic

to the customisation they offer on these

Printed Paper Tubes

707

resin flooring systems, custom made

printed tubes. For them and many others,

QCL

501

stainless steel drainage systems,

the experience of a brand begins with

Schaefer

003

Whiterock & PIR hygienic food safe

their packaging. When their customers

ShawCity

509

panels, as well as Chillers, freezers and

receive your products in the post, they

Simpsons Malt

703

cold room storage units. J & E Hall’s

want to make sure that your brand makes

SSV

809

(Stand 508) proven condensing units

the perfect first impression.

Sure Purity

507

Sysmex

109

and cellar coolers provide effective commercial refrigeration solutions.

At Lallemand Distilling (Stand 607)

VetroElite

609

Condensing units run refrigerated

specialises in the research, development,

Vigo

409

cabinets in convenience stores and petrol

production and marketing of yeast,

White Labs

009

forecourt outlets and their cellar coolers

yeast nutrients, enzymes, bacteria

Yamika Chief Hops

101

accurately maintain wine and beer cellar

and innovative solutions. It consists of

temperatures.

the team within Lallemand Biofuels

brewersjournal.info

NOVEMBER~DECEMBER 2022

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73

EXHIBITORS their customers come first and for over two decades they have supplied highquality, tailored products to their clients in the beverage, pharmacy, perfumery, and cosmetics industries.

Certuss (Stand 709) is a worldwide brand, supplying high quality coil type steam boilers, offering rapid steam raising ability, for all steam user requirements. Certuss Steam Generators can be placed in the working area and don’t require any boiler housing. Even when in full operation, the outside of a Certuss Generator is never hot, but only mildly warm. The proof of their reliability is simple: they keep spare parts stored for over 20 years due to the long life span of their genera-tors.

At Deep Water Blue, (Stand 708) they & Distilled Spirits (LBDS) dedicated

programs, all specific to the needs of

specialise in improving efficiency of

to distillers. Lallemand Distilling is

distillers.

water and steam systems, process and

committed to providing the distilling

While Ethimex UK (Stand 706) is a

waste operations. They are a strong

market with only the highest quality

leading British company and trusted

team of consultants who have all spent

products : yeast, nutrients, enzymes, and

expert in the global ethanol trade with

our working lives developing unique

innovative solutions in partnership with

headquarters in London and subsidiary

and effective water treatment systems.

expert technical support and education

offices in the USA, France, and Singapore

solutions for clients.

Brewers Halfpage - 190x125mm.indd 1

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11/01/2022 15:19

BREWERS JOURNAL

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BREWERS CONGRESS

THE BREWERS CONGRESS HAS ALWAYS TAKEN PRIDE IN GIVING A PLATFORM TO BEST-IN-CLASS TALENT FROM THE ACROSS THE WORLD OF BEER AND BREWING. AND IN 2022, THAT’S NO DIFFERENT. HERE’S A TASTER OF SOME OF THIS YEAR’S SPEAKERS AND THE PANEL DISCUSSIONS TAKING PLACE THIS DECEMBER.

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MEET THE MAKERS

A

t The Brewers Journal, we believe in the international language of beer and remain thrilled that brewers from across the globe both

attend The Brewers Congress and share their expertise on stage.

This year, over two days, we have two keynote addresses. We welcome Rudi Ghequire who has been the brewmaster at Rodenbach since 1982. By his own admission. Ghequire has trod the hallways of their foeder-filled brewhouse more times than he can count. Based

Keynote speaker Jamil Zainascheff

in Roeselare, Belgium, Rodenbach is the kind of brewery that leaves a lasting impression.

from Jaime Jurado, a consultant master

Here passionate beer masters ensure the

brewer and technical and operations

perfect flavour of the famous ‘Flemish

COO consultant working in distilled spirits

red-brown ale’. Using their own unique

operations, malt beverages, cannabis

recipes they brew exceptional beer from

beverages.

mixed fermentation in 294 oak casks.

Taking part in 2022 is Chris Pilkington,

The result being beers that are slightly

the head brewer at Tallinn Estonia-based

different to what you expect. Refreshing

Põhjala where they push the boundaries

and intense.

with the revered Forest Series of beers

Also speaking is Jamil Zainasheff.

showcasing local ingredients and barrel-

Zainasheff started brewing in 1999

ageing. Matt Giffen is the founder of

and soon started winning awards in

Canada’s Bench Brewing Company, a

homebrew competitions. He has brewed

brewery that opened its doors in 2018,

beers in every style recognized by the

with a vision of striving to be a leader in

Beer Judge Certification Program, taken

producing barrel-aged, sour and mixed

medals in the finals of the National

fermentation beers.

Homebrew Competition every year since

Speaking is Brian Dickson the technical

2002 and amassed more than 20 Best-

director at Leeds-based Northern Monk

of-Show awards.

who he has helped become a leading force in the world of craft beer, and Alex

Over the course of The Brewers

Troncoso the co-founder of Bristol’s

Congress, we will hear from Dr Dawn

Lost and Grounded Brewers. Known

Maskell, associate Professor and also

for their standout flagship Keller Pils,

director of the International Centre for

this unfiltered lager epitomises which

Brewing and Distilling at Heriot-Watt

they are about: understated simplicity

University, Andrés Furukawa, a brewing

and creating something delicious and

technologist at AEB Group as well

complex.

founder and head brewer at Macken

Delivering a talk is Lotte Peplow, the

Bryggeri in Sweden, and brewmaster

Brewers Association’s American Craft

at Nils Oscar Brewery. We’ll also hear

Beer Ambassador for Europe. Based in

BREWERS JOURNAL

Clockwise from top left: Katie Arabella, Doug Checknita, Melissa Cole, Paul Davies Brian Dickson, Rudi Ghequire, Michelle Gay, Andrés Furukawa, & Ali Capper

Clockwise from far left: Matt Giffen, Roman Hochuli, Jaime Jurado, John Keeling, Will Kirkby, Jenn Merrick, Dr Dawn Maskell, Rutele Marciulionyte, & Luke.Kulchstein

Clockwise from upper left: Jonny Mills, Fergal Murray, Lotte Pelow, Chris Pilkington, Jef Pirens, Vinny Rosario, Greg Zeschuk, Barry Watts, Alex Troncoso, Mark Tranter, Vik Stronge, Sarah Sinclair, Tim O’Rourke & Will Rogers

SPEAKERS London, UK she’s a Certified Cicerone,

pertinent and prevalent issues impacting

thirsty enthusiasts to tours of London’s

Beer Sommelier, beer writer, author,

the world of beer in 2022, and beyond.

craft breweries and iconic pubs plus hosting tours to Belgium’s best breweries

international beer judge and keen beer and food pairing advocate. Also

Mixed fermentation beers boast a beauty

and beer festivals. Speaking with brewers

speaking is Katie Arabella, the special

& elegance. In a panel hosted by Greg

from Belgium and the UK, he’ll ask how

projects and beer curation manager at

Zeschuk, the founder of Canada’s Blind

Belgian brewing intersects with the

Big Smoke Brew Co in London. She has a

Enthusiasm, we will look at where these

modern “craft” beer scene.

passion for growing brands, championing

beverages fit into the modern beer

original ideas & helping businesses gain

landscape.

Tim O’Rourke is a master brewer with more than 35 years experience and is

recognition through creative sales & marketing tactics.

Brilliant branding helps sell beer, that’s

now the technical editor of The Brewers

We will also hear from Barry Watts, who

a fact. Just what goes into making your

Journal. He has been involved in the

is the head of policy and public affairs

beer branding sing? Melissa Cole will

international brewing industry in a wide

for the Society of Independent Brewers

ask the question with input from some

range of capacities, his expertise covers

(SIBA) which represents the UK’s small

UK breweries really hitting the mark right

product and business development, as

and independent breweries. He is

now.

well as marketing and promotion.

Hospitality Sector Council and a former

And just what qualities do you need

In London, he will engage with leading

brewer with more than a decade’s worth

to make a great brewing team? John

names in the world of hops to discuss

of experience in lobbying and public

Keeling, the former brewing director at

the issue of hop security and how climate

affairs.

London-based Fuller’s, knows a thing or

change affects the supply and availability

two about that very subject and he’ll be

of these ingredients.

currently a member of the Government’s

START THE DISCUSSION

finding out what other team leaders from UK breweries think too..

Throughout the event, we are hosting Paul Davies is the founder of award-

across the sector will discuss and debate

winning AleHunters Brewery Tours, taking

Photo : Christian CREUTZ

a series of panels where figures from

Mechanical closures producer

8 Rue Gutenberg • 67120 Duttlenheim Tél. : (33) 03 88 66 36 36 Email : order@edard.com 78

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NOVEMBER~DECEMBER 2022

BREWERS JOURNAL

BREWERS

CONGRESS 2 0 2 2

A MESSAGE FROM OUR SPONSORS THE BREWERS CONGRESS IS SUPPORTED BY BEST-IN-CLASS INDUSTRY SUPPLIERS. HERE YOU CAN LEARN A LITTLE MORE ABOUT THEM. MAKE SURE YOU PAY THEM A VISIT AT THE SHOW

BREWERSJOURNAL.INFO/CONGRESS

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INSPIRING REFRESHING BEER & BEVERAGE EXPERIENCES AEB GROUP is a leader in yeast, fermentation, filtration, and eco-technologies for the beer brewing and winemaking. Headquartered in Brescia, Italy, we have a global presence. We bring 60-years of winemaking expertise to enable brewers to create beers with enhanced aromas and distinct taste profiles. Our purpose is to inspire safe and refreshing beverage experiences, and our passion is do good for our customers, communities, and the environment.

BREWING YEAST

YEAST NUTRIENTS

Choose the yeast for the beer you want to brew. AEB brewing yeasts are selected for their fermentation profiles, flavour characteristics and quality. From crisp refreshing tastes of lagers, the punchy flavours of hoppy pale ales, to the spicy warming aromas of wheat beers, and the robust rich maltiness of stouts... or brew something new and different.

Check out the FERMOALE, FERMOLAGER and FERMO BREW range of brewing yeast developed to AEB’s high quality, safety, and reliability standards.

Boost yeast performance and enhance the aroma profile of your beer. AEB yeast nutrients FERMOPLUS Fragrance and FERMOPLUS Fruity do just that.

With their unique formulation and natural amino acids FERMOPLUS yeast nutrients enhances the yeast’s ability to convert aroma-active precursors to release intense floral and fruity aromas in the beer. They’re perfect for boosting the aroma profiles of hop-forward beers and low- to no-alcohol beers.

BREWING ENZYMES

STABILISATION & CLARIFICATION

AEB brewing enzymes help to off-set A truly clear beer can be a challenge. raw material costs and allow for As is achieving the required clarity or greater flexibility in brewing recipes, haze for an unfiltered beer without especially when using alternative raw adversely impacting the taste profile, materials. We are enzyme the foam stability, and its overall formulation experts and our shelf-life. AEB’s silica solutions for AEB brewing enzymes help to off-set A truly clear beer can be a and challenge. cost-effective and efficient enzymes wort and beer stabilisation raw material costs and allow for As is achieving the required for modern beer production provide a clarification are easy to applyclarity and or greater flexibility in brew brewing recipes, haze fornoanneed unfiltered beer spend withouton sustainable way to without there’s for capital especially when using alternative raw adversely theLook tasteout profile, compromising taste and quality. Look specialisedimpacting equipment. for materials.

We are enzyme the foam stability, and its overall for the ENDOZYM range of brewing POLYGEL BH – a silica gel with formulation experts and our shelf-life. for enzymes designed for greater extract single-useAEB’s PVPPsilica and solutions SPINDASOL cost-effective and efficient enzymes wort beer stabilisation yield, and consistent and efficient SB1 and & SB3 – fining agentsand for beer production provide a clarification are easywort to apply and wortmodern separation, and beer filtration. formulated to clarify and beer. sustainable way to brew without there’s no need for capital spend on compromising taste and quality. Look specialised equipment. Look out for for the ENDOZYM range of brewing POLYGEL BH – a silica gel with enzymes designed for greater extract single-use PVPP and SPINDASOL yield, and consistent and efficient SB1 & SB3 – fining agents wort separation, and beer filtration. formulated to clarify wort and beer.

Preserving the flavour and freshness of a beer while ensuring microbial safety and maximum shelf-life require filtration solutions that do just that. That’s why brewers look to AEB’s range of DANMIL Filtration Solutions.

Designed for quality, tailored for today’s brews, and customised to your needs. It’s everything you need for cost-effective and safe filtration of your beer.

BREWING ENZYMES

STABILISATION & CLARIFICATION

FILTRATION OPTIONS

FILTRATION OPTIONS

Preserving the flavour and freshness of a beer while ensuring microbial safety and maximum shelf-life require filtration solutions that do just that. That’s why brewers look to AEB’s range of DANMIL Filtration Solutions.

Designed for today’s brews, customised to your you need for Ourquality, team oftailored brewers,for microbiologists, andand fermentation experts, giveneeds. brewersIt’s theeverything confidence to cost-effective and filtration beer. including low and no alcohol, with enhanced flavours. brewsafe a wide range of of your beer styles,

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NEW CONSISTENT, RELIABLE BREWING YEASTS & BACTERIA

www.lallemandbrewing.com | brewing@lallemand.com

We Brew

Scan to see our

BREWER’S CORNER › › › ›

Brewing Calculators Best Practices Recipes and more

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

AT T E N UAT I O N A N D S TA N DA R D D E V. I N 12 ° P S TA N DA R D WO R T

81.2 (2.0)

83.2 (0.9)

78.3 (3.2)

68.6 (1.8)

83.6 (1.2)

F LO CC U L AT I O N

F LO CC U L AT I O N

F LO CC U L AT I O N

F LO CC U L AT I O N

F LO CC U L AT I O N

Medium

High

Medium

Low

High

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

A LCO H O L T O L E R A N C E

9% ABV

13% ABV

12% ABV

12% ABV

14% ABV

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

B I O T R A N S FO R M AT I O N

β-glucosidase β-lyase

β-glucosidase β-lyase

β-glucosidase β-lyase

β-glucosidase β-lyase

β-glucosidase β-lyase

High Low

High Medium

Medium High

Medium Low

Medium Medium

AROMA

AROMA

AROMA

AROMA

AROMA

Peach, tropical, dry

Neutral, clean, dry

Apricot, smooth, medium body

Sweet, fruity, full body

Slightly fruity, neutral

TROPICAL FRUIT

TROPICAL FRUIT

TROPICAL FRUIT

TROPICAL FRUIT

GREEN APPLE

GREEN APPLE

BA N A N A

GREEN APPLE

GREEN APPLE

AC I D

AC I D

AC I D

AC I D

AC I D

A LCO H O L I C

A LCO H O L I C

A LCO H O L I C

A LCO H O L I C

A LCO H O L I C

NEUTRAL

NEUTRAL

NEUTRAL

NEUTRAL

NEUTRAL

RED APPLE

RED APPLE

RED APPLE

RED APPLE

RED APPLE

Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. The Lallemand Brewing R&D lab has identified specific enzyme activities in several LalBrew® Premium strains that are important for biotransformation, including β-glucosidase and β-lyase.

WIth You.

™

Armed with this data, the brewer is well equipped to choose the best yeast for each IPA style. Lallemand Brewing is at the forefront of hop flavor and aroma research and we are ready to help you with any questions about brewing hoppy beer styles.

Quality Control From Yeast To Mash To Packaging

QCL supply analytical tools to help brewers maintain product quality and consistency. Our analysers supply information on the microbial status and chemical profile of beers.

Rapid Microbiology using PCR VeriFlow Keeping equipment clean and beer spoilers out is a key part of the brewing hygiene process but infections can happen from time to time so an effective detection protocol is an important tool to avoid costly recalls or product complaints.

Veriflow

VeriFlow is a rapid microbiology system that uses PCR technology to allow microbiological testing in the brewery, avoiding product recalls by detecting problems before release and bringing cost savings by allowing yeast to be cropped and re-pitched with confidence.

Wild yeasts, diastaticus and spoilage bacteria can be detected in less than 4 hours.

Shepherd Neame adopted the Veriflow system for the positive release of bottle conditioned ale.

It replaced traditional plating out methods which were time consuming and potentially meant waiting for up to 4 weeks before results were available allowing release of the product. Another use for the system is testing yeast slurry prior to pitching to avoid costly pitching of infected yeast.

Electric Bear Brewing Co. also use the system for positive release of keg and canned beer.

With the increased sale of cans during the lockdowns of 2020 and their long shelf-life without cold storage a solution was required to allow for positive release of batches for packaging.

A sampling plan using an external laboratory was unsatisfactory, the delays inherent in sending a sample and waiting a further 7

days for traditional microbiology results meant that beer was packed and often with the customer before the results came back. The Veriflow system facilitated the implementation of a positive release protocol.

Missing Link Brewing is a hub for other brewers to have access to high quality brewing and packing equipment. This means lots of beer from different sources with the potential risk of spoilage organisms contaminating the processing equipment, in particular wild yeasts which are very difficult to remove even with a rigorous CIP procedure.

The VeriFlow system is an integral part of the QC procedure with every beer arriving for canning being tested and a negative result obtained before it is released to the canning line.

Beer and Water Chemistry – CDR BeerLab Measuring the chemical profile of water, wort and beer is a crucial element to the consistent flavour of a beer, particularly if you have a brand that your customers know and love.

Whether it’s testing the brewing water ion profile, the mash for fermentable sugars and Free Amino Nitrogen (FAN) or a finished beer for ABV, Bitterness,

BeerLab Colour and Diacetyl (VDK), the CDR BeerLab is a fast and reliable analyser used by multiple breweries in the UK and Ireland and uses tried and tested EBC methods to allow you to bring a wide range of testing to a brewery without the need for a dedicated laboratory.

of dry-hops near the end of natural fermentation to increase fermentable sugars can extend the fermentation causing an increase in ABV, which may not be accounted for with gravity readings.

The BeerLab is used by Cloudwater and Missing Link to measure VDK levels accurately to quickly reduce tank occupancy and remove the usual subjectivity of this test.

In a study carried out with Hackney Brewery using the BeerLab a considerable increase in IBU value from both late and dry-hopping was demonstrated, suggesting that alternative compounds present in hops (such as humulinone) do in fact contribute to the IBU value during the brewing process.

Another study at Northern Monk demonstrated that the addition

Veriflow and BeerLab installed at Missing Link Brewing

IT’S MORE THAN A BOX OF HOPS Yakima Chief Hops is a 100% farmer-owned global hop supplier with a mission to connect the multi-generational family hop farms of the Pacific Northwest with the world’s finest brewers.

Operating for more than 30 years, we have become more than a hop supplier. We are leaders of innovation, quality, and customer service. We are a resource for brewers, providing solutions-based products and research. We are advocates of sustainability and meaningful social causes, working to support the environment and communities around us.

At YCH, our growers operate with the next generation in mind. Since our founding in 1988, our growers have built everything with a long-term outlook to ensure that farms and communities are here for generations to come. That’s why being good stewards of farmland, people and products, our communities and the environment, is central to everything we do.

YCH’s sustainability goals were developed in alignment with our Chief Commitments that define strategies for making climate and community related progress over time. In the past year, YCH has worked collaboratively across all departments to outline initiatives to help achieve 2025 targets.

ENVIRONMENTAL STEWARDSHIP We operate under the philosophy that no resource should be wasted and empower the people of our organization to look for innovative solutions where sustainable practices become best practices. To do our part, we’re thinking long-term and working harder than ever to reduce our waste, greenhouse gas emissions, water consumption and energy usage, as well as find solutions for renewable energy and fuel efficiencies. Some of our 2025 environmental-focused initiatives include: • Reduce scope 1 and 2 greenhouse gas emissions by 50% (based on 2019 baseline) • Procure 100% renewable energy for our domestic operations • Achieve carbon neutrality on 50% of all our shipments • Ensure all packaging is 100% recyclable or compostable

SOCIAL RESPONSIBILITY We are deeply rooted in the Pacific Northwest communities. It is in these local areas that we partner with strong, likeminded organizations, joining forces and rolling up our sleeves to donate the time, energy, and resources needed to promote thriving communities. However, as we continue to grow as a company so does our desire to amplify our positive impact, globally.

We choose to partner with organizations to strengthen our community enrichment efforts and ensure that resources end up in the hands, homes and lives of the people who need them most. We’ve established the following initiatives to create meaningful change: • Increase the percentage of women in leadership positions • Increase diverse representation such as BIPOC in leadership positions • Contribute 1% of sales towards community enhancement projects • Achieve 75% employee participation rate in YCH volunteer and give back programs

VISION FOR THE FUTURE Social Responsibility • Implement DEI committee to engage and educate employees on meaningful social causes • Support economic development opportunities on native lands where YCH hops are grown • Continue to partner with purpose by supporting social issues Environmental Impact • Develop climate action plan to reduce carbon intensity across all areas of the business • Publish environmental footprint data of all YCH products • Pursue anaerobic digestion as a renewable on-site energy source for operation needs Governance • Identify certifications to align mission, vision, and values with industry benchmarks to drive YCH positive impact within industry and for our employees • Conduct materiality assessment to define best practices as a roadmap for YCH’s stewardship efforts We’re working to reduce our ecological footprint in everything we do – from the field to the final products. This means that, in our day-to-day work, we’re thinking about more organics, less packaging, more planet-friendly transportation, less landfill and partners that keep us on our toes. We acknowledge there is more work to be done but encourage our partners to join us in our ambition to be mindful of our impact on the planet and the communities where we work, play, and serve.

BREWERS CHOICE

THE SHORTLIST

EARLIER THIS WINTER, JUDGES FROM ACROSS THE BREWING SPECTRUM CONVERGED ON THE RED LION IN BARNES, LONDON, TO DEBATE AND DISCUSS THE WEALTH OF EXCELLENT ENTRIES SUBMITTED FOR THE 2022 ITERATION OF THE BREWERS CHOICE AWARDS. HERE’S HOW THEY GOT ON.

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F

or the Brewers Choice

BREWERY OF THE YEAR

Awards 2022, the categories

Supported by Lallemand

up for discussion were Young Brewer of The Year, Brewer

To contend this award, we wanted to

of The Year, New Brewery of

see a detailed overview of the business

The Year, Brewery of The Year, New Beer

success you’ve had in the last 18 months.

of The Year, Beer of The Year, Branding

This will include financials or your

of The Year, Lifetime Achievement and

trading figures for the last year and your

Global Ambassador.

predicted future year figures. Breweries

This year’s submissions were judged

were to showcase key moments for

by an array of talent that included John

the business such as new investments

Keeling, former brewing director at

you’ve made, distribution deals you’ve

London-based Fuller’s, Lotte Peplow, the

struck or successes you’ve had in

craft beer ambassador in Europe for the

exporting your beer to other countries.

Brewers Association, and Paul Davies,

And also, we asked them to tell us

founder of the award-winning AleHunters

about their brewery’s approach to all

Brewery Tours.

facets of business such as its work in

The panel also included Greg Zeschuk, a

the community, and its commitment to

former VP at Electronic Arts and general

training and developing its staff.

manager at BioWare Austin and more recently the founder of Alberta, Canada-

Brew York

based brewery Blind Enthusiasm,

At Brew York they have always been

award-winning beer & food writer Melissa

successfully adaptive and flexible around

Cole, freelance beverage and hospitality

industry and customer change, whilst

consultant Sean Robertson, Symone

still remaining committed to delivering

Coleman, tour guide at Fuller’s and Tim

a product they are proud of. In 2021,

Sheahan, global editor of The Brewers

Brew York’s strategy has been based

Journal.

on recovering and returning to a ’new

Tim Sheahan said: “It was an honour to

normal; whilst trying to maintain as much

share a room with so many respected

of the internal creativity and innovation

figures from across the world of beer.

that makes Brew York unique.

The quality of entries in each and every

Key investments in equipment has

category was sky-high, which made the

facilitated the growth and scale increase,

judging process an incredibly tricky task.”

as well as improving the quality of

Thanks to everyone that entered and a

their products. All of these strategies

huge well done to everyone that made

throughout 2021 have resulted in many

the shortlist this year. We look forward to

commercial achievements that show

announcing the winners, alongside the

hard work pays off.

recipients of the Lifetime Achievement and Global Ambassador awards, at our

Lost & Grounded Brewers

2022 Brewers Choice Awards dinner

Established in 2016, Lost & Grounded

in London this December. Hopefully

Brewers set up in a large white shed on

you’ll join us there. Special thanks to our

Whitby Road in Bristol, complete with a

sponsors and also to Angus, Clare and

state-of-the-art German brewhouse. With

the team at The Red Lion in Barnes for

a focus on lager and Belgian-style beers,

hosting our judging session.”

expensive rent and crazy overheads,

As mentioned, in addition to the

most of their peers thought we were a

categories ahead, we will also announce

little bit ambitious, especially without

the winners of the Lifetime Achievement

any Pale Ale. They reached a maximum

Award and Global Ambassador Award at

of 14 brews/week in 2021 but knew it

the Brewers Choice Awards dinner on the

would not be enough to support their

evening of the 8th December.

planned growth, so in Nov 2021 they

BREWERS JOURNAL

BREWERS CHOICE AWARDS

John Keeling and partner Symone Coleman have a wealth of experience in beer judging

has had the good fortune of representing the brewery on mainstream television, leading an expansion project, helping RCB win a trophy for the World’s Best Ale and sat as a judge for the World Beer Awards. She believes that by being a strong ambassador for young women in brewing, she can play her part in upholding the vibrancy of the UK brewing industry, Before RCB, she graduated as a mechanical engineer in her home country of Brazil, and started working at AB InBev as a brewing process maintenance supervisor, leading a team of 15 engineers.

During that time, she dedicated herself to studying the brewing process. Since joining RCB, she has led a £100,000

expanded with the addition of 4 x 150HL

established outfits. Regardless, these

capex project to install two new 60hL

fermentation tanks, yeast propagation

brewers are making their mark on the

cylindroconical fermenters and all the

plant and refrigeration upgrade.

industry and are certain to have a long,

associated glycol and control needed.

This has enabled them to reach a

successful career in the field.

The expansion project was completed in time and on budget and has given

maximum of 18 brews per week in 2022.

They are currently expanding the site

Mark Hamblin

the business a 75% capacity increase,

to its final capacity of 30,000HL per

Powder Monkey Brewing Co

enabling them to meet the excess

annum: and added a 30 tonne malt silo

Over the last 18 months, together

demand for their product. The brewery

in June 2022, 4 x 150HL tanks installed

with CEO Andy Burdon, Mark has

also entered the International Brewing

in September, and in January 2023

overseen the design and installation

Awards, the first major beer competition

are installing a holding vessel in the

of its 25HL 4 vessel brewhouse with

since she joined RCB. They collected five

brewhouse – this will lead them to a

100HL fermentation capacity and

medals in total, including two bronze,

maximum of 26 brews per week.

50HL packaging capacity. He says

two silver and a gold medal for their

to be involved from the beginning of

Steeplechase Pale Ale.

North Brewing Co

this project has been a huge learning

The 2021/22 year was brilliant for North

opportunity and has been both enjoyable

Cody Palin

Brewing Co. During the depths of the

and rewarding. Elsewhere he has

Ludlow Brewing Co

Covid 19 lockdowns they built a new

undergone HACCP level 3 training and

Cody’s responsibilities over the last

brewery! And 2022 saw them finally

utilizing the SIBA toolbox as well as his

18 months have been mounting

welcome guests inside after a winter of

own research, he was able to design

rapidly, from general day-to-day

virtual brewery tours on Zoom. Although

and implement at HACCP plan for the

brewing, stock management, recipe

the last few years have seen a fight for

brewery that was well praised during their

development, purchasing and planning,

survival across the hospitality industry

audit that gave them SIBA accreditation.

to project-managing the installation of

North have thrived: they have grown the

He has been able to take on an assistant

a cutting-edge craft lager and keg beer

business, re-branded their core range,

brewer who had not previously worked

fermentation and packaging plant. With

developed new product lined, partnered

in the industry and has tried to help

a minor set-back from COVID, they are

with new distributors, and increased their

them with an understanding of brewing

now back on their feet and ploughing

team. Their focus on culture, quality,

science as much as possible. Hamblin

ahead with the expansion project, which

innovation and integrity marks them as

has also been keen to further his own

aims to double their brewing capacity

one of the UK’s finest breweries.

knowledge and whilst the installation of

and give them the opportunity to not only

the brewery was ongoing he completed

brew Ludlow’s first commercial lager, but

YOUNG BREWER OF THE YEAR

Module 1 of the IBD Diploma in Brewing,

to upscale their modern craft keg beer

Supported by AEB

with a view to complete modules 2 and 3

selection housed under our ‘Derailed’

in the coming years.

label.

The new lager and keg plant includes

There are some incredibly talented young brewers working in the UK

Lara Lopes

four 25bbl, state of the art, fully

brewing industry. Some young brewers

Round Corner Brewing

automated pressure vessels capable of

are running their own operations,

In the 18 months since she moved to the

CO2 recapture, gravity measurements,

others are cutting their teeth working at

UK to join Round Corner Brewing, Lara

level detection, yeast cropping and

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BREWERS CHOICE AWARDS re-pitching, conditioning, and set- and-

their second year of brewing. This has

Described as incredibly modest and

forget filtration into their 5th new vessel,

given Matt more opportunities to create

someone that doesn’t understand

the BBT. With the new vessels their

more beers and quench demand.

people’s interest in his work – he’s out

current capacity of 120bbl will increase to

Not only is he a fabulous brewer

to make good beer, and it’s a bonus if

245bbl. Cody says he has been fortunate

he is and has always been quietly

people like it. This exploration of recipes

to have such a great team of brewers to

championing the British beer scene, the

and styles makes him such a strong

lead at Ludlow. Their careful attention to

beer community and is always ready

player in the brewing world. He can turn

detail and hard work has allowed him to

to share his knowledge while throwing

his hand to juice bombs, bitters and

focus his efforts on the above projects

himself into the limelight.

barley wines, and his imperial stouts are

tenfold which he says he is incredibly

He is always pushing for better beer

legendary – but he’s just happy to be

grateful for, and is also excited to see the

and developing flavour profiles not seen

making good beer.

results of as they move into 2023.

before, such as being the first in the UK

He is also an advocate for mental health

to use Tonka in a beer. He is often called

conversations in the industry after being

BREWER OF THE YEAR

on for advice or contacts from industry

challenged with issues for years. He has

Supported by SSV

colleagues, and is always open and

spoken on social media and podcasts

willing to help. He has also inspired many

about the issues that those in the

a brewer to follow in his footsteps.

industry can face and has been open and

One of the finest qualities many brewers

honest about his own experience, too.

boast is humility. So this category it was always likely to need some convincing/

Colin Stronge

persuading/forcing when it comes to

Salt Beer Factory

ensuring these excellent brewers are

Colin has been a pillar of the UK beer

considered. We wanted to acknowledge

scene for nearly 20 years, inventing

A raft of excellent new breweries have

a brewer that is truly an industry tour

beer styles, lighting the way for new

opened in the last 48 months. Some

de force. What sets them apart from

breweries, dishing out advice, support

of these outfits have focused on the

the rest? Is it the beers they create,

and encouragement to new and existing

art of Lager, some IPA, some mixed-

expansion they’ve overseen or a team

brewers as well as being an excellent all-

fermentation sours and some a mix of

they’ve built. Maybe it’s all of those….

around brewer.

all. Regardless, each tread their own

NEW BREWERY OF THE YEAR

His work at Liverpool Brewing Co,

different path in the industry of brewing.

Matt Clarke

Marble, Black Isle, Buxton, Northern

We wanted to hear about those early

Lakes Brew Co

Monk and now Salt is acclaimed. He has

landmark points for the business. Maybe

After fate changed his path from a

been trusted by the likes of international

they’ve offered employment to local

successful career as head brewer at one

outfits such as Omnipollo to brew

people, made investments, securing

brewery, he was left with many options

their beers and collaborated on and

deals for those first beers. It could be all

and decided to go forge his own path in

developed some of the best-rated beers

of the above We asked to be told about

the UK’s craft beer scene. If not

in the world. He has been an active

the approach to business such as its

now, then when? If you don’t try you’ll

member of the beer community before

work in the community, commitment

never know and why not build a business

‘craft’ touched these shores and has

to training and developing staff,

up for yourself and your family. In 2021

played a pivotal role in putting the UK on

relationships with the industry and their

Matt, co-founded Lakes Brew Co, which

the world beer map.

approach to issues such as sustainability.

has seen unprecedented success in its first year of business. This is hugely down to the beers he has created.

His great belief is that a great sessionable beer doesn’t need to be boring or bland,

Paul Davies and Lotte Peplow deep in discussion during the awards juding session

packing every beer full of flavour no matter what ABV it is. Just because it’s 3.5% doesn’t mean it has to be tasteless.

This has been proven with this fledgling brewery bringing home several awards, accolades that have really cemented what he can create as one of the best brewers in the country and this time, in his own way, was most definitely the right path to take. Demand for his beer has outstretched supply and now sees him and the team investing in a small expansion, in more tanks only just into

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BREWERS CHOICE AWARDS vessel brew kit that allows them to brew with precision. It is a semi-automated Lehui brew kit. It has a Mash Conversion Vessel (MCV) a Lauter Tun (LT) and a combined Kettle/Whirlpool chosen with versatility in mind.

They tell us: “Our mission is to produce precision brewed beers made with mindful intent using quality ingredients.

Our grant funding was based on Moonwake’s ability to bring jobs into the community, paying people fairly (real living wage as a minimum requirement), creating an inclusive space, being environmentally conscious and Greg Zeschuk was in the UK to help lend his expertise to the 2022 juding panel

promoting Scottish products. Luckily, these were all original parts of business plan. Our business plan detailed the above vision and mission while declaring ambitions to reach sales of £2+ within

Brewpoint

welcome. Their mission to bring back

three years and employ at least 10 staff

Brewpoint is described as a state-of-

innovative brewing in the Lakes has been

in Leith.”

the-art brewing facility with the flexibility

welcomed with open arms from local,

to produce the styles of beer that

small artisanal shops, campsites and bars

NEW BEER OF THE YEAR

consumers are demanding, equipped

looking for a modern craft beer produced

Supported by Rankin

with the technology and brewing

locally, not just brown 500ml bottles of

expertise to guarantee consistently

beer.

We can think of countless fantastic

excellent beer. They are a fresh

Their focus on accessible modern beers,

beers that have been produced in recent

beginning for a fifth generation brewing

with clean concise branding at the very

months. In your entry, we asked how this

family in Charles Wells signalling a move

heart of every beer they produce. “We

beer is shaping a trend or exploring new

away from higher-volume national sales

created a brewery that isn’t just for the

techniques and flavours.

and a renewed focus on specialty ale and

craft beer elite, we wanted anyone and

lager brands to delight modern palates.

everyone to feel comfortable ordering,

Field Recordings

They’ve focused on quality over quantity,

drinking and enjoying our beers. A

A Hymn for the Fields

with an evolving beer range that places

bit like us as a team, approachable,

Field Recordings is a new venture into

a premium on flavour. Their brewhouse

yet hopefully interesting. This is also

brewing from North Brewing Co; a place

is a new BrauKon kit with a 5 vessel, 30hl

reflected in our monthly pop up tap

where they are taking pieces of what they

capacity which they can utilize for up to

room openings, where we are lucky to

have seen and done, and interpreting

9 x brews in a 24 hour period resulting is

have lots of eclectic and diverse drinkers

them into experimental drinks styles.

an estimated brew of 6 million pints of

come to enjoy our beers, chat with us

Their original brewery, Taverner’s Walk,

Brewpoint beer per annum.

and be immersed in everything that

is now home to Field Recordings. A

Lakes Brew Co is.”

Hymn for the Fields was the first beer released in Spring 2022. A Hymn for the

Lakes Brew Co Adversity lit a flame within Lakes Brew

Moonwake Beer Co

Fields calls back to their origin, back to

Co to create something for themselves,

Moonwake Beer Co. is a brewery in

2000 when they were first introduced

to take control of their own futures and

Leith, Edinburgh that recently entered

to Belgian beer through North Bar. The

build a brewery that they are happy to

its second year of trading. They

saison is a style of Belgian beer that has

be involved in. July 2022 marked the end

commissioned their kit with the first brew

always required a fine balance. They

of their first year brewing. They count

in May 2021. For Moonwake, they have

can range from full bodied, sweet, and

themselves lucky to be able to carry on

a vision to be an innovative brewery

cheesy to crisp, tart, clean and bitter.

doing what they are passionate about,

producing a premium range of craft

Just like any other beer style it can be

not only brewing but in the area that

beers that are enjoyed in Scotland, the

deconstructed and reconstructed to

feeds them inspiration on a daily basis.

rest of the UK and beyond by a diverse

create a new interpretation. A Hymn for

Creating innovative and progressive craft

and discerning audience. As a new

the Fields offers a modern interpretation

beers in the Lake District, they are proud

brewery their investment includes the

of the saison, demonstrating their love of

to be an inclusive, independent, woman

entire kit, made for them by Leeds-based

experimentation and innovation.

co-owned business where everyone is

manufacturer SSV Limited, a 35hl three-

They started with a target of how

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93

BREWERS CHOICE AWARDS they wanted the saison to be, aiming

not looking at dozens of categories,

more towards a dry and fruity style,

instead recognising one beer - The

but with vinous and more wine-like

Brewers Choice Beer of the year.

characteristics. Pilsner Malt and a large helping of wheat make up the grist of the

Lost & Grounded Brewers

beer making for a vibrant golden beer

Helles

with a foggy haze. They experimented

Lost & Grounded Brewers welcomed

with their yeasts: combining a hybrid

Helles as a full-time addition to their core

farmhouse saison yeast, known for its

range in 2021. In a short time - just over

acidic properties that balance with spice

12 months - Helles has transitioned to its

and tropical fruit flavour, with a co-pitch

number two selling beer at 35% of sales,

of Sauvignon Blanc wine yeast. A gentle

just below their flagship Keller Pils. At

dry hop of Nelson Sauvin and Hallertau

the time of launching Helles, was offered

Blanc imparted a soft and sweet white

a listing with Waitrose as a completely

peach flavour, with grassy tones, vanilla

unknown product, and now sits proudly

and a clean minerality. A small addition

on the shelves alongside Keller Pils in

of Talus was added during the whirlpool

approx 180 branches. This year Helles

process to bring a tone of lime and

will have grown to +7,000HL volume

tropical fruit.

and delivered just shy of £1.7million in revenue.

Mondo Ronnie

Helles has fuelled the brewery’s

Their homage to the late, great Ronnie

development as a business and was

Spector. Our 5.2% Grapefruit IPA is a West

key to them growing 100% in 2021 and a

Coast style IPA with crisp bitterness and

forecast 85% growth in 2022, and offers

citrus aroma. “The zesty grapefruit flavour

an easy entry to our brand for lager

is everything you needed this summer,

drinkers who may not be accustomed to

pairing perfectly with the sounds of

the assertiveness of Keller Pils. Due to

The Ronnettes,” they said .Best Ale malt

it’s approachable drinkability, Helles is

provides the base. Vienna and Munich

now found in high-profile independent

added for colour and body. Columbus

on-trade venues across the country

hops for bittering. Simcoe, Mosaic and

such as the 100 Club, and has won them

Columbus hops along with grapefruit

supply contracts for major festivals in

zest. Fermented on grapefruits with their

2022 including Bristol Pride, Shambala,

house West Coast Ale yeast strain.

Forwards Festival and Waterworks.

“Helles is a totally understated beer

Moonwake

that has completely transformed our

XPA

business. It is a beer that fills us with

XPA is a refreshing, sessionable beer that

pride,” they told us.

does not compromise on flavour. Small and punchy, this beer is brewed with

Thirst Class Ale

Rakau and El Dorado hops for pleasant

Stocky Oatmeal Stout

apricot and passionfruit flavours. Extra

Stocky Oatmeal Stout is a smooth

pale malt, oats and wheat in the grist

and full-bodied stout brewed with no

provide a pillowy mouthfeel. Moonwake

fewer than nine different malts. The

says their XPA is representative of the

recipe includes oats and roasted barley

consumer trend to moderate their

resulting in a silky smooth texture. This is

alcohol intake but not their enjoyment or

Thirst Class Ale’s flagship bear, which is

quality of the product. They also believe

based on an award-winning homebrew

this type of beer is an underrepresented

recipe. The commercial version has also

style in Scotland.

gone on to win several awards. It’s a much loved stout among many local bars

BEER OF THE YEAR

and the brewery has a number of venues

Supported by Barth Haas

also pouring this as their house stout.

We want to celebrate the very best beer the UK has to offer. In doing so, we were

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BREWERS CHOICE AWARDS Mondo

they explain. All of the Funk Dungeon

Dennis Hopp’r

branding is created by their in-house

Dennis Hopp’r continues to be Mondo’s

designer, James Murphy, who has been

biggest seller, and for good reason.

working with Abbeydale Brewery since

When they first released it, Dennis Hopp’r

2016. His style and immense talent truly

immediately made a statement and is a

has space to shine within this series.

flagship beer that customers recognise as soon as they see the iconic green and

Lost and Grounded Brewers

purple artwork. Expect clarity and flavour

Dog Day Afternoon

with a pronounced bitter backbone from

In April 2019 Lost and Grounded

this beverage. A light citrus hop aroma is

Brewers released a one-off beer called

balanced with plenty of malt character.

“All the Cool Cats” which immediately

Taking its cues from the classic American

became a cult hit. Following numerous

West Coast IPA, it’s a light amber in

re-brews, they were eventually faced

colour. Best Ale malt provides the base.

with the decision of what to do for the

Wheat and Carapils added for body.

dog lovers out there? In Spring 2022,

Columbus hops for bittering. Citra, Galaxy

with the pandemic seemingly under

and Ekuanot in the whirlpool. Dry hopped

control (touch wood), they wanted to

with Amarillo, Citra and Ekuanot. It’s

host an event along with their canine

fermented with their house West Coast

friends. The idea was to hold a kitsch

Ale yeast strain.

doggy competition with all entries having a portrait taken by a professional

BRANDING OF THE YEAR

photographer with the winning 12 entries

Supported by Potter Clarkson

to appear on the Dog Day Afternoon can.

They also wanted to support a charity

Great branding helps sell beer. Now we

and chose to raise money for, and raise

have that revelation out of the way, we

awareness of, StreetVet. What transpired

wanted this category to showcase the

was awe-inspiring: about 300 people

stunning array of design that breweries

and over 70 dogs descended on the

leverage to brand their beers. From

taproom. They had doggy contests for:

the striking to the subtle, modern beer

Best Boi, Goodest Girl, Best Trick, Shiniest

is blessed with some truly impressive

Coat, Biggest Ears and Furriest Paws,

branding; from the work that graces

along with a fashion parade, awarding

bottles and cans to keg founts, cask

medals for 1st, 2nd, and 3rd places in

badges and beyond.

all categories. As all the dogs were so beautiful, they couldn’t pick only 12

Abbeydale Brewery

winners, so they ended up using all +70

Funk Dungeon

dogs in a series of six Dog Day Afternoon

The Funk Dungeon is the name

cans. This project united the team in a

given to Abbeydale Brewery’s mixed

fun project which will now be an annual

fermentation barrel ageing and souring

event, engaged with their community

project. It is an offshoot of their Brewers’

at a grassroots level and supported a

Emporium range, which showcases the

charity doing important work, all whilst

vast spectrum of modem beer styles

demonstrating that business can be a

they produce. The Funk Dungeon sits

force for good and positivity. Through

alongside this whilst still being distinctive

the Dog Day Afternoon event in March

as a range of its own indicating the

2022 and the following beer sales they

uniqueness of the beers contained within

donated £1,923 to StreetVet.

the cans. The initial idea for the skeleton

brewersjournal.info

basis behind all of the Funk Dungeon

Powderkeg Brewery

designs was inspired by the name of the

Core Range

project and the space it occupies itself.

As a team of freedom-loving beer

“A somewhat spooky underground lair.

obsessives Powderkeg’s mission is to

Whilst there are no real skeletons hiding

carve its own path and when it comes

down there (to our knowledge) we swear

to branding it’s about bringing free-

we can hear them partying if we’re still

thinking beer to life. But what is Free-

in the brewery as day turns to dusk!”

Thinking Beer? Established in 2014,

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Powderkeg Brewery rebanded its range in 2021

they look beyond the established ideas

the world and classic European brewing,

“We challenged ourselves in 2121 with

and opinions to revolutionise a style,

they say they are on a mission to create

a rebrand to bring our ethos to life

creating something fresh, interesting

easy-drinking session beers that excite

with high-impact visuals and clear

end always outstanding. In Cut Loose

craft aficionados and casual drinker alike.

communication of our brand message

they reimagined a classic German-

They told us: “The many years spent

and product values. Working with Catling

style Pilsner by pepping it up with New

mastering our craft and learning the

Creative we sought to give our drinkers

Zealand hops; it’s a great example of

rules have given us the expert brewing

a uniquely satisfying sensory experience

how moving pest traditional techniques

knowledge to break the rules with

from the moment they set eyes on a can

can elevate a beer beyond expectations.

style, making the beers that satisfy our

of Powderkeg.”

Taking influences from craft beer amend

curiosity, creativity and thirst.

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BREWERS JOURNAL

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