THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY
BREWERS
J O U R N A L
NOVEMBER~DECEMBER 2021 | VOLUME 7, ISSUE 6 ISSN 2059-6669
BURNING SKY Forging its own path in East Sussex 22 | US BEER TRENDS: THE OMNIBIBULOUS DRINKER
35 | CBD: ITS POTENTIAL ROLE IN THE BEERS YOU BREW
40 | MOONWAKE: THE LATEST
BREWERY IN LEITH, SCOTLAND
ON TO THE NEXT ONE
S
o, here we are. This edition
possible regardless of style, dispense or
of The Brewers Journal is the
package.
50th issue we’ve published since starting out back in the
“Brewing a new beer is exciting, but it’s
summer of 2015.
rare to get it exactly right the first time,” Tranter told us. “There should always
In the the six years since, it has been a
be a degree of learning in any beer you
geunine privilege to visit, profile and get
make and for me, one-off beers are not a
to know a wealth of fantastic businesses
true reflection of a brewery’s capabilities.
and the incredible people behind them.
Instead, they should only be a starting point for something bigger.”
We’ve also held dozens of events across the UK, which continues to be a high-
Elsewhere in this issue, we’re thrilled to
light of what we do here at The Brewers
feature Melissa Cole’s visit to Moonwake
Journal. And following an enforced hiatus
- the latest addition to the brewing scene
in 2020, we are in full-on planning mode
in Leith, Scotland.
for the return of our flagship Brewers Congress and Brewers Choice Awards,
“To be blunt, the beer industry doesn’t
which take place in London on the 7th
have a lot of colour, so we are looking for
and 8th December.
as diverse a team as possible,” co-found-
LEADER
er and head brewer Vinny Rosario told
brewersjournal.info
As you’ll see if you flip over this edition of
Melissa. “Personally, I know it’s about
the magazine, we have our programme
being seen, and showing that different
for this year’s event. If you’re reading this
people can brew and whilst I know I’m
at the Brewers Congress itself then a
lucky, I sort of just stumbled into it as
warm welcome to you. If you’re catching
someone who is happy to just ask ques-
this edition during November, then what
tions, but not everyone is lucky and other
are you waiting for as there is still time to
brown people frequently don’t get why I
get involved!
would want to be in beer and actually ask me that outright.”
While we are celebrating our sixth birthday, one brewery that quietly toasted its
And as always there is much, much more
eigth year in business earlier this year
in this issue, too. I hope to catch up with
was Burning Sky.
everyone at the Brewers Congress and Brewers Choice Awards this Decem-
Founded in 2013, Burning Sky have made
ber but failing that, best of luck with
an indelible mark on UK beer since
everything during the Christmas period
day one. The Sussex outfit, led by Mark
and here’s to a fantastic 2022 for you and
Tranter, are a benchmark to many brew-
your business!
ers across the diverse spectrum of this incredible liquid. And after turning eight
Tim Sheahan
the brewery remains as eager as ever to
Editor
challenge itself on making the best beer
NOVEMBER~DECEMBER 2021
|
3
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NOVEMBER~DECEMBER 2021
CONTENTS
Dear John In his brewing career, John Keeling has experienced the highs and lows of aged beer. In part one of this column, he shares his experience at Fuller’s and how that expertise led to the launch of a modern classic in the brewery’s Vintage Ale.
14
Comment | Beer Trends Lotte Peplow, Brewers Association American craft beer Ambassador for Europe, takes a deep dive into US beer trends, flavours, attributes & mindful drinking to determine what’s around the corner.
22
Profile | Burning Sky Founded in 2013, Burning Sky have made an indelible mark on UK beer since day one. The Sussex outfit, led by Mark Tranter, are a benchmark to many brewers across the diverse spectrum of this incredible liquid.
26
Technology | Thermal Liquid How Rebellion Beer Company replaced its ageing steam boiler with a thermal fluid system.
49
Technology | Cooling Pub and restaurant owners are seeking innovative ways to ensure this beverage is perfectly conditioned, Here, RWC outlines ways brewers can help improve beer and business performance.
53
Sector | Water To ensure the quality of its beers, Günzburger Radbrauerei in Germany added a chlorine dioxide solution to the water from which the beer is brewed.
56
17 Comment | Cask
Five key ways to make your cask beers shine this winter.
6
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
40 Brewery Tour | Moonkwake
Melissa Cole meets the new kids on the block in one of Scotland’s most vibrant brewing scenes.
CONTACTS Tim Sheahan Editor tim@rebymedia.com +44 (0)1442 780 592 Velo Mitrovich Deputy Editor velo@rebymedia.com +44 (0)1442 780 591 Tim O’Rourke Technical Editor tim.orourke@rebymedia.com Josh Henderson Head of sales josh@rebymedia.com +44 (0)1442 780 594 Jon Young Publisher jon@rebymedia.com Reby Media 42 Crouchfield, Hemel Hempstead, Herts, HP1 1PA, UK
35 CBD and beer
In the US, brewers are adding cannabis products to their beer. While THC is illegal here, CBD is not. Especially for makers of NOLO beer, CBD might just be what your brew needs for a lift.
46 Branding
Buddy Creative reveal their top tips for building a successful beer brand in today’s competitive marketplace.
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@rebymedia.com
UK & IRELAND £29 INTERNATIONAL £49 The content of The Brewers Journal is subject to copyright. However, if you would like to obtain copies of an article for marketing purposes high-quality reprints can be supplied to your specification. Please contact the advertising team for full details of this service. The Brewers Journal is printed at Manson Group, St Albans, UK.
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the express prior written consent of the publisher. The Brewers Journal ISSN 2059-6650 is published bimonthly by Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. Subscription records are maintained at Reby Media, 42 Crouchfield, Hemel Hempstead, Hertfordshire, HP1 1PA. The Brewers Journal accepts no responsibility for the accuracy of statements or opinion given within the Journal that is not the expressly designated opinion of the Journal or its publishers. Those opinions expressed in areas other than editorial comment may not be taken as being the opinion of the Journal or its staff, and the aforementioned accept no responsibility or liability for actions that arise therefrom.
NOVEMBER~DECEMBER 2021
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STAND 503
NEWS
ALCOHOL DUTY REFORM ANNOUNCED IN 2021 BUDGET
T
AEB LAUNCHES INTO THE UK MARKET AEB is launching in the UK for the first time, offering its innovative biotechnology
he Chancellor Rishi Sunak has announced widespread reform to al-
brewing ingredients to the UK brewing
cohol duty but the positive impact this will have on small independent
sector.
breweries appears limited.
The company said it provides “solutions
Announced as part of the 2021 Budget, Chancellor Sunak said the
to help brewers create better beer”,
government will cut duty rates on draught beer and cider by 5%.
including yeasts, enzymes, tannins, clari-
Described as the biggest beer duty cut for 50 years and the biggest cut to cider
fying agents and stabilisers.
duty since 1923, the cut will only apply to drinks that are served from draught con-
Its products allow for craft breweries to
tainers over 40 litres.
produce speciality style beers effectively,
However, many small breweries primarily package beer into, and sell, 30L one-way
using the processes they know, without
or reusable kegs. 50L vessels are often less popular for their customers that want
investing in expensive equipment, they
to offer consumers a rotation of beers from tap lines connected to 30L or even 20L
added.
kegs. “The biggest cut to beer duty for 50 years. This is not temporary, it’s a long-
Its ingredients also give brewers more
term investment in British pubs of £100 million a year. And a permanent cut in the
control over the flavour profiles of beers,
cost of a pint by 3p,” Sunak told MPs.
allowing them to enhance or suppress
Elsewhere, Sunak announced that the government will “radically simplify” the duty
certain characteristics.
system, reducing the number of main rates from 15 to 6, and taxing all products
In addition to brewing products, AEB
in proportion to their alcohol content. This, they said, would enable businesses to
offers its brewing expertise as a service,
bring new products to market with fewer tax complications.
with three digital support packages
All tax categories (e.g. beer, wine) will move to a standardised set of bands, with
available.
rates for products between 1.2-3.4% alcohol by volume (ABV), 3.5-8.4% ABV, 8.5-22%
Mario Tomasoni, CEO of AEB, explained:
ABV, and above 22% ABV.
“We’re really excited to be introducing
Above 8.5% ABV, all products across all categories will pay the same rate of duty if
our products and expertise to the UK for
they have the same proportion of alcohol content. The government said it will also
the first time, as there are so many pas-
simplify the way businesses register and pay for duty, ending the practice where
sionate craft breweries here, producing
individual products have different administrative rules.
excellent beer.
Also announced was a new small producer relief for cidermakers and other pro-
“Our products allow brewers to produce
ducers of lower ABV drinks.
a more consistent product, and to be
This will allow small producers to diversify their product range to other products
able to magnify certain desirable charac-
below 8.5% ABV while still benefitting from reduced rates.
teristics in their brewing. We want to work
The government said this build on the “success of Small Brewers Relief” but at the
alongside brewers in the medium and
time of writing said it would be responding to its previously announced technical
long term with our unique subscription
consultation on Small Brewers Relief separately in due course.
packages to help them brew better beer!”
UK MANUFACTURER SUPPLIES END OF LINE SOLUTION TO CANADIAN BREWERY
brewersjournal.info
T. Freemantle, the manufacturer of pack-
mand from these direct customers.
aging machinery, has sealed a contract
T Freemantle are creating a complete
with Canadian Brewery, Station22 to
end of line solution for Station22. This
provide a fully automated end of line
will showcase their Automatic Beverage
packing solution.
Multipack machine and their brand new
Recent UK customers such as Harbour
Outer Case Packaging machine working
Brewing and Williams Bros. Brewing have
together seamlessly. The full solution
purchased T. Freemantle machines to up
will pack bottles into 4, 6, 8, 12 and 24
their production and secure supermar-
packs and then into outer cases ready
ket contracts. For Station22 this is a little
for distribution. The machines are set to
different as many customers benefit from
be delivered to Canada before Christmas
their technical expertise in bottling their
this year.
products under contract. With five lines
Being a beverage contractor, Station22
of production, their packaging processes
need to be able to adjust their production
need to be automated to meet the de-
lines according to the differing products.
NOVEMBER~DECEMBER 2021
|
11
NEWS
NEW HOP PRODUCTS FOR NO AND LOW BREWING
company time to focus on developing innovative additions to the natural hop extracts portfolio to add value in creating low alcohol and zero alcohol beers cost effectively and without compromising on beer aroma and flavour. In the last year they have worked with
New hop products from a Kent-based
brewing partners throughout the world to
hop firm are claimed to be the ideal fit for
achieve seven 0.0% beer styles.
no and low alcohol beer.
One example is Hammerton Brewery’s
Colin Wilson, managing director of
ZED AF Pale Ale. Head brewer James Rabagliati was looking to achieve a 4% pale
Totally Natural Solutions said common challenges experienced in no and low
flexibility using 100% hop to add bitter-
ale taste, but with 0% alcohol and used
(NOLO) brewing are a lack of hop aroma,
ness, improve mouthfeel, reduce cold
TNS Hop Burst Tutti Frutti to achieve the
minimal mouthfeel, notable worty off
(dry) hop beer loss and dial up aroma and
pale ale aromas and Hop Zero® Body to
flavours and a tendency for poor foam
flavour across beer styles.
round out the flavours.
formation and potential for micro con-
“The portfolio evolves through working
James admitted to struggling with mak-
tamination, but there should be no need
with brewers to identify challenges in the
ing 0% taste like beer and not just ‘hoppy
to compromise on the sensorial experi-
brewery and create value added solu-
water’ but was really happy with the final
ence in choosing a NOLO beer.
tions, that are sustainable, easy to use
results using both TNS products. Ham-
He added: “Our natural hop extracts
and reduce variability.”
merton customers are happy too as sales
portfolio offers brewers a wide range of
Wilson said the pandemic has given the
of ZED AF Pale Ale are performing well.
AUTO POUR TECH HITS THE UK
LTD BREWERIES CAN CLAIM R&D TAX RELIEF More breweries can be claiming Research & Development Tax Relief (R&D) explains a specialist in the field. Catax said the reason it is exists is because HMRC want to keep innovation within the UK and so feel that by giving you a reduced tax bill (or a cash injection if you are a loss making business) is a great way to incentivise you to keep experimenting. This break gives Ltd companies around the UK a chance to claim back some expenditure on their innovative projects. I.E salary time, subcontractors, or wasted ingredients.
Asahi Super Dry is launching its ‘Auto
The company said that as well as cre-
Pour Units’ – which it describes as a
ating the most refreshing beer expe-
When you begin a new project and the
breakthrough in on-trade technology that
rience, it also prepares the palate for
intention includes something such as
produces the “perfect serve” of Japan’s
what comes next, precisely designed
developing something brand new, or
No1. beer, every time, at the push of a
to complement the delicate flavours
advancing something that already exists,
button.
of Japanese cuisine.
then there is a high chance that your
The roll out of the Auto Pour Units will
The unit itself is an easy to use,
business meets the criteria to claim R&D
provide UK customers with a “best-in-
button operated machine, using
tax relief and you should speak to a spe-
class experience” of Asahi Super Dry,
technology developed in Asahi Super
cialist to find out how you can claim.
which has a distinct taste profile best
Dry’s birthplace, where the draught
“Be careful though- you can only go
described as dry and crisp with a quick,
innovation is a staple of modern Jap-
back 2 full tax years on this benefit so get
clean finish.
anese bar and dining culture.
advice quickly,” they added.
12
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
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DEAR JOHN
AGEING BEER: FOR BETTER OR WORSE
IN HIS BREWING CAREER, JOHN KEELING HAS EXPERIENCED THE HIGHS AND LOWS OF AGED BEER. IN PART ONE OF THIS COLUMN, HE SHARES HIS EXPERIENCE AT FULLER’S AND HOW THAT EXPERTISE LED TO THE LAUNCH OF A MODERN CLASSIC IN THE BREWERY’S VINTAGE ALE.
14
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NOVEMBER~DECEMBER 2021
O
ne thing I have always
We in Britain used to age beers all the
done in my brewing
time but by the time I got into brewing
career is age. Not just
the art of ageing had largely been
me but I have also been
forgotten.
involved in the ageing of
When in 1995 we brewed 1845, a 6.3% old
beer.
ale and bottle-conditioned we all thought
In my early career I was involved in shelf-
it was going to be a one off.
life tests and one of the demands made of brewers today, and in the past, was to
Conditioning beer in the bottle was
increase shelf life.
also something new for us or should
The reason for increase in shelf life was
I say something old that had to be
to ease supply chain problems (problems
rediscovered. We gradually refined our
are always better when you give them to
bottle-conditioning techniques during
another department).
1995 so that by 96 we had mastered the art of bottle-conditioning.
Unfortunately, and in every case, beer got worse with age. In particular oxidised
The technique we use now is to warm
flavours would appear, and these
condition beer in conditioning tank
flavours were entirely negative.
(longest for the stronger beer, for
A beer at six months old was worse than
example three months for Vintage),
a beer at one month old, frequently a
we then chill and rough filter before
beer at nine months old was undrinkable
adding yeast back to bright beer tank.
but we still continued to put nine months
Yeast count is hugely important and for
on. However, supply chain met all their
consistent beer it must be the same in
targets.
every bottle. The ideal yeast count for us is 0.5 million cells per ml. Too much and
Beer quality in terms of flavour did not
the beer is over conditioned, too little and
matter, in fact the only test really was on
the beer is flat.
clarity. Very few beers would fail that test. So, we would send out beers which were
The beer is roused in the bright beer tank
best drunk fresh but often drunk beyond
and that rouser is kept on during bottle
their peak. They were deemed to be ok
to ensure that the yeast count is uniform
because they were still bright at their
throughout bottling.
shelf life. The tricky part is when the beer is below It is still the same today. Sure, many
the rouser, you just have to hope that
improvements have been made, and
there are no breakdowns. Lucky as well
oxygen is much better controlled as is
that all our tanks are vertical with the
pasteurisation but still, beers are best
rouser at the bottom which really helps.
drunk fresh. After bottling, the beer is allowed That is true of the vast majority of beer
to condition in the warehouse for a
however there are some beers that are
minimum of two weeks. There are two
designed for ageing and actually are
main reasons for this: one is to allow the
better for it. Craft beer has also even
laboratory to do thorough micro checks,
removed the need for clarity in many
there is nothing worse than infection for
beers too.
ruining the beer.
BREWERS JOURNAL
DEAR JOHN
The second reason is to allow the build-
more than enough even for the most
up of carbon dioxide in the beer. I am
inept supply chain manager!
only happy when the beer has enough
Following on from 1845 we then
fizz. Then the beer can go to trade.
introduced another beer to our bottle
The demand was such that we continued
conditioned range, Vintage Ale. The first
to brew 1845 throughout 1995 and by
brewing was in 1997 and this beer really
1996 it had become a permanent part
did age well. Perhaps Vintage Ale needs
of our range. Then a remarkable thing
a whole column to itself and there will be
happened. At a shelf life tasting (yes,
a part two to this one featuring Vintage.
Fullers did do them) a 12-month-old 1845 was tasted. It was better than the
Oh, and if you think I have been a little
young versions, much better! What had
bitchy to supply chain and are feeling left
happened?
out, don’t worry sales, marketing and the blessed accountants you are next in line….
Unbeknown to us we had added another ingredient to our beers. What was this special ingredient? Why, it was time of course. Suddenly the world of ageing was opening up to us. We continued tasting the beer beyond its
Unbeknown to us we had added another ingredient to our beers. What was this special ingredient? Why, it was time of course,” John Keeling.
shelf life and then we started to increase the shelf life for all the right reasons because the beer just got better and better. 1845 now has two years shelf
brewersjournal.info
NOVEMBER~DECEMBER 2021
|
15
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12/02/2021 16:32:08
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COMMENT
CASK CARE
MAKE CASK SHINE THE UK HAS RECENTLY CELEBRATED CASK ALE WEEK, SO TO FURTHER CHAMPION ALL THINGS REAL ALE AND ENSURE A PERFECT PINT EVERY TIME, JEFF SINGER FROM BEER PIPER LOOKS AT FIVE KEY WAYS TO MAKE YOUR CASK ALES SHINE THIS WINTER.
brewersjournal.info
A
lthough the last 18 months
CELLAR CARE
have been extremely
Unlike keg beers or lagers, cask ales
challenging for the
need to undergo conditioning in the
hospitality industry, UK
cellar - meaning that it needs to be
brewers are keen to find
stored and settled correctly before
ways to re-engage customers with cask
serving to ensure it hits pint perfection.
ales and introduce new drinkers to the
With this in mind, ensuring that your
category.
cellar is spotlessly clean is critical. It may seem like something that doesn’t
Off-trade sales of premium and craft
matter so much when it’s not visible to
beers went stellar in the lockdown
punters, but boasting hygienically clean
periods, but only the on-trade can offer
equipment “backstage” will prevent the
hand-pulled pints of well-cellared cask-
build-up of bacteria, mould, dust and
conditioned ales to UK punters.
grease - which can contaminate casks
But with drinkers becoming more
and affect quality.
discerning than ever and eager for exceptional experiences, how do you
To always ensure a gorgeous pint of
ensure your serve is always perfect and
cask, there are other things that can
your beer sales are high?
help, too. Ensuring the cellar is the right temperature (11 - 13 degrees celsius)
With the UK recently celebrating Cask
is paramount and maintaining all
Ale Week, here are five key ways to make
equipment well is crucial.
your cask beers shine this winter. The passion that cask brewers put into
SERVE UP LOCAL HEROES
their ales is inimitable, and cellaring
Real cask ales are undoubtedly one of
these products well is really the last step
Britain’s best inventions. Created and
in the process to ensure drinkers enjoy
brewed in the UK with huge amounts of
their pints and return for more.
passion, hospitality venues can tap into the interest of drinkers by stocking beers
CLEAN BEER LINES
from local cask ale breweries. Unclean beer lines will absolutely Ales from independent breweries often
kill cask beers, ruining the taste and
use locally-sourced ingredients, draw
contaminating them with build-ups of
flavour inspiration from the local terroir
yeast, bacteria, limescale or mould. Urgh!
and create interest with their stories and
It’s crucial to maintain the taste of cask
history. With interest in regional produce
ales and beers as drinkers become
and provenance at a high, pulling cask
more and more savvy. In our experience,
ales from local brewers will help to drive
they are very switched on to quality and
beer sales by drawing in drinkers from
becoming more and more adventurous
the local area, as well as aficionados
with their venue choices and beer
from further afield who like to try locally
choices.
produced fare, be it food, spirits or beer. If they are served a fobbed beer or a What’s more, stocking local beers
contaminated ale, they will simply not
will help to support the economy of
return to your establishment and they will
the town or region, champion small
go elsewhere for a perfectly pulled pint.
businesses and create a feeling of social
If you’re struggling for time or staff
inclusivity and community with both local
support, our game-changing systems
businesses and punters.
actually help pubs, bars and hospitality
NOVEMBER~DECEMBER 2021
|
17
CASK CARE
owners and managers save money,
further instills a sense of community or
and give team members a sense of pride
save waste and pull perfect pints, time
place.
and inclusivity in their work.
after time - and we are more than happy
As a venue owner or manager,
to chat through requirements with
communicating these stories to
It will also help when clued-up cask
individuals or chains.
customers can have a magical effect
aficionados ask difficult questions about
on sales - but communicating a beer’s
local hops or the prevalence of citrus
Our BP4 beer line cleaning system
history, values, provenance and story
notes in the beer, so ensuring bar staff
ensures that beer lines are cleaned to
with a small square on a hand pump is
know their stuff can be a game changer
extremely high standards at regular
not easy!
when it comes to sales of cask ales.
chemicals without the need for laborious,
Consider a chalkboard-style beer menu
TASTING FOR THE WIN
time consuming manual cleans and
where you go into more detail about the
Offering beer lovers the chance to try
freeing up staff to get on with serving
cask ales that you are pulling that week.
a cask ale before they purchase a pint
customers.
Include tasting notes, a bit of background
is a great way of enticing drinkers to try
on the brewery and any information on
new ales or give guest beers a chance.
On top of this, the system allows bar
provenance. You could also feature a
Simply pour a “wee dram” into a smaller
managers and landlords to save waste
few food matches with key menu items
glass and offer these tasters for free.
because they can serve the beer in the
to encourage further sales and create
Consider putting on tasting evenings or
lines that is normally thrown away as part
conversation.
events too.
Ensuring staff members are clued up
You could even team up with other local
about the beers is also important, so
pubs, bars and hotels to run a local “ale
KNOWLEDGE IS POWER
invest time in training up your team on
trail”, where punters can try regional
Cask ales often have interesting back
site or even with a brewery visit.
beers from a few different venues. The
stories, which capture the imagination of
It can feel like a difficult time when
on-trade is back with a bang, but creating
drinkers and take punters on a journey,
venues are struggling with employee
experiences for local beer lovers can only
allowing them to invest in the brand and
retention or motivation, but taking time to
help to boost sales, drive interest and
feel part of something bigger. These
upskill staff members and nurture them
attract new drinkers to cask.
stories often have local links, too, which
will actually help with retention levels
intervals with environmentally-friendly
of a manual clean. This can lead to huge savings behind the bar over time.
18
|
NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
D
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20
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
IGCisisyour your nationwide high-quality IGC IGCnationwide is your IGC nationwide high-quality is your IGCnationwide high-quality is your nationwide high-quality high-qua 2 CO2 provider provider ofchoice choice for beers and cider. NEED MORE COfor provider of of2for provider choice beers provider and of beers choice cider. and offor choice cider. beers and beers cider. an CO CO2 BIGGER COBREWERIES CO2for 2 WE’VE GOT YOU COVERED Beer&&Cider Cider carbonation Beer Beer carbonation & Cider carbonation Beer & CiderBeer carbonation & Cider carbonation
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TRENDING
THE OMNIBIBULOUS BEER DRINKERS
LOTTE PEPLOW, BREWERS ASSOCIATION AMERICAN CRAFT BEER AMBASSADOR FOR EUROPE, TAKES A DEEP DIVE INTO AMERICAN CRAFT BEER TRENDS, FLAVOURS, ATTRIBUTES AND MINDFUL DRINKING TO DETERMINE WHAT’S AROUND THE CORNER.
22
|
NOVEMBER~DECEMBER 2021
L
et’s start with a definition –
dark, malty, hoppy, spicy (yeast) or tart
Omnibibulous – someone
and the results indicate that all flavours
who drinks across a wide
are growing.
spectrum of alcohol
Since 2018 interest in juicy/hazy has
beverages. Every year the
grown the fastest at 9% followed by fruity
Brewers Association, the not-for-profit
at 8% and that’s a good indicator of what
trade organisation representing small and
we see in the marketplace today.
independent American craft brewers, carries out a survey* looking at trends
Analyse the data by demographic and
within the American craft beer industry
it shows that all age groups were more
and latest results reveal 94% of weekly
interested in crisp beer styles, followed
American craft beer drinkers indicate
by juicy/hazy that was more interesting
they’re drinking at least one other
to craft beer drinkers under the age of 54.
alcoholic beverage category weekly, ie
Tart beers tend to be more polarising and
wine, sprits, liquors, seltzer, cider, FMBs
are less interesting to drinkers 45+ years
(flavoured malt beverages).
old but potentially an area of growth for
Why?
the younger drinker.
The answer is simple….there is more
Looking at gender preferences in
choice in alcohol beverages than ever
flavour profiles there’s more similiarity
before. RTDs (Ready To Drink) are
than difference. Popular beer flavours
performing strongly with spirit based
are equally interesting to both male
canned cocktails growing due to a surge
and females, such as crisp beer being
in home consumption and the desire to
40% more interesting to both male and
recreate the cocktail experience at home.
females equally.
However, beer remains the dominant
There are a few variations such as female
alcohol beverage in America with craft
being more interested in fruity and male
beer accounting for 12.3% market share
in dark but in general preferences are
by volume in 2020.
very similar. According to the research,
Retail dollar value was estimated at $22.2
the gender gap in craft beer consumers
billion, representing 23.6% market share**.
continues to narrow with 71 male v 29
There are now 8,848 craft breweries
female split in 2015, shifting to 64 male v
in America, the highest number ever
35 female in 2021.
recorded.
The next generation of craft beer drinkers are driving the market. Newest legal
The percentage of craft beer drinkers
drinking age 21-34 year olds are more
(several times a year) continues to grow
interested in craft beer and excited about
and accounts for 44% of the population
the whole gamut of beer flavours. Lots of
aged 21+ (up from 35% in 2015).
opportunities exist for the next generation
The UK is an important export market for
of craft beer consumers and for brewers
American craft beer and represents the
to meet this demand.
second largest market after Canada with 10.1% of all global American craft beer
MINDFUL DRINKING
exports.
A few years ago mindful drinking was never part of the craft beer conversation,
FLAVOUR PROFILES
but times they are a-changing. We asked
Survey respondents were asked
what attributes craft beer drinkers were
what flavours they were more or less
more interested in than they were two
interested in, from crisp, juicy/hazy, fruity,
years ago and at a base level interest
BREWERS JOURNAL
The next generation of craft beer drinkers are driving the market, Lotte Peplow, Brewers Association
TRENDING in all attributes has increased ie. local ingredients, low calorie, organic, low carb, health-centric ingredients, fitness goals, smaller formats, low ABV, glutenfree and non-alcoholic. In the recent survey, two thirds of respondents said they were more interested in at least one of these attributes in their beverage alcohol purchases than they were two years ago and among weekly craft beer drinkers interest was even higher with three quarters of respondents saying at least one of these mindful drinking trends was important to them. Looking specifically at 21-34 year old drinkers, they are at least as interested in these trends as overall drinkers and it’s clear that these attributes will continue to grow in importance for the next generation. For example, a beer drinker who cares about low calorie at 21 is likely to care a
your tap handle, packaging or bar menu?
THE DIGITAL WORLD
lot more as a 35 year old since in general
Attributes like ABV, calories. gluten-free
The pandemic has shifted beverage
calories do not become less important to
etc are becoming more important in beer
alcohol’s relationship to e-commerce,
people as they age.
labelling and making them visible is key.
arguably forever. The new ways of
The survey results threw out a few curve
buying beverage alcohol mean more
Some of the trends we’re seeing in the
balls such as small pack formats. It’s
people are incorporating e-commerce
broader alcohol beverage space are only
fair to assume that small format, ie 8oz
channels into their purchasing habits and
going to intensify within craft beer as
(250ml) cans may be more interesting to
this is changing the landscape for small
the next generation clearly cares more
females and/or older 55+ drinkers. That
and independent craft brewers.
about these attributes than previous
is not the case.
generations
Craft brewers need to think about how
Alcohol by volume (ABV), particularly
Within craft beer consumers research
e-commerce fits in to their sales and
higher and lower ABV, is becoming more
indicates the younger age group was
marketing strategy, eg. how easy is
important to craft beer consumers and
more interested in small format with
it for consumers to find your beer on
driving trends in the market where beers
approximately 20% of 21-34 year olds
e-platforms – does it look good, is all
of 5% and below are growing strongly
more interested than they were before.
information listed correctly.
and 6/7/8% and above are also growing.
What’s also surprising is the fact that
The same effort needs to go into
Double IPA is now the growth driver
men were slightly more interested in
making beer look good and selling it on
within the IPA category and research
portion size than women.
e-platforms as it does in-store. The shift
suggests IPA is decelerating while DIPA
Also noteworthy was the growth in non-
is coming and it’s going to happen fast
takes a greater share. This growth is
alcoholic beers that now account for .5%
because we’ve seen it in other industries.
reflected in the fact that consumers are
of the total craft beer market.
looking for higher or lower abv beers and
It’s a niche but growing sector and may
* Harris Poll among 1,900 US adults aged
the middle is a tougher place to be.
not seem much on its own but compared
21+
Respondents were asked how important
to other sub-styles of craft beer it’s a big
** Brewers Association annual production
ABV is to them and 72% of craft drinkers
chunk. Despite being a niche style, there
figures survey
said that it was at least somewhat
are opportunities out there for brewers
important rising to 82% of weekly
to become big in a sector such as non-
Lotte Peplow is the American Craft Beer
craft drinkers. Nearly half of all weekly
alcoholic. Trial and discovery is helping
Ambassador for Europe for the Brewers
craft beer drinkers said ABV was very
to grow the sector and keep it stable
Association and is based in London,
important to them.
and this is particularly evident in January
UK. She is a Certified Cicerone®, BDI
when people try low and no-alcoholic
accredited Beer Sommelier, beer writer,
drinks then stick with them.
beer communicator, international beer
Such responses beg the question…How easy is it for someone to find the ABV on
24
|
NOVEMBER~DECEMBER 2021
judge, homebrewer and beer lover.
BREWERS JOURNAL
use lovely dog creative! designed to increase sales for a chat about how our graphic design can assist your brewery, get in touch today! W: lovelydog.co.uk E: oh.what.a@lovelydog.co.uk
INTRODUCING...
THE NIMBUS
A DEPALLETIZER THAT YOU CAN FOLD, MOVE & STOW WHEN IT ISN’T IN USE LEARN MORE AT SKAFABRICATING.COM
BURNING SKY BURNING SKY
THE GRACEFUL EIGHT
FOUNDED IN 2013, BURNING SKY HAVE MADE AN INDELIBLE MARK ON UK BEER SINCE DAY ONE. THE SUSSEX OUTFIT, LED BY MARK TRANTER, ARE A BENCHMARK TO MANY BREWERS ACROSS THE DIVERSE SPECTRUM OF THIS INCREDIBLE LIQUID. AND AFTER TURNING EIGHT EARLIER THIS YEAR, THE BREWERY REMAINS AS EAGER AS EVER TO CHALLENGE ITSELF ON MAKING THE BEST BEER POSSIBLE REGARDLESS OF STYLE, DISPENSE OR PACKAGE.
26
|
NOVEMBER~DECEMBER 2021
T
hings at the brewery are
step back and reflect is probably no bad
more complicated than
thing.
they were at the start, which
“When everything kicked off last year, of
is both good and bad. It
course we were worried. For the world as
means we are more things
a whole and for the brewery, too,” recalls
to more people, I guess,” muses Mark
Tranter. “We had a lot of beer packaged,
Tranter.
and a lot of beer in FVs but orders were
“Our ability to make good beer is also
being cancelled left, right, and centre.
far greater than it was early on. But my
“We were owed a lot of money and
headaches are much bigger than they
consequently, had very little - but as
used to be, too - and I don’t mean from
the world found a new way forward,
drinking the beer!.”
everyone came through - which says a
It has been a busy few days for the
lot positively about who we trade with.
team at Burning Sky. Mark Tranter, the
The beer-buying public was very kind to
brewery’s founder, has just been on
us and those online sales helped keep us
an unplanned jaunt around Sussex to
busy and make it through.”
procure some hops for an upcoming
He adds: “The on-trade was obviously
brew, they’ve just launched their latest
the hardest hit. Everything was chaotic as
bottle release, a delectable Cherry
you never knew what shape the wheel
Saison, and there’s a wealth of beer in
was going to be the next day.
tanks ready for packaging.
“It certainly wasn’t going to be round. At best, some sort of oblong shape.”
But, as Tranter explains, it’s all part and parcel of running a brewery.
In 2020, the Firle, East-Sussex-based
“Our stock room is always full at the
brewery would end up having a strong
beginning of the week and empty at
year in terms of output. And while it could
the end of it,” which is always incredibly
not support the on-trade relationships it
gratifying,” he says. “It’s a lot of work, but
places great value on, the team would
the rewards are far greater.”
produce a wealth of beer in bottle and
And one of the beers currently flying out
can.
is the aforementioned Saison. The 6.8%
The latter was greatly enabled by the
release features Sour Morello Cherries
investment in an isobaric, counter
from Kent, delivered fresh and added to
pressure canning system from GAI at the
a nine month old foudre-aged saison.
tail-end of 2019.
Further ageing and refermentation for
“We were in the fortunate position of not
a period of six months has resulted in a
having to join a queue for mobile canning
beer Tranter says is “as close to a Kriek”
service, and we already had an online
as the team could hope for.
shop in place,” he explains. “Although the canning line had only been installed a
With the Cherry Saison now in the wild,
few months earlier, the ability to can and
the brewery’s immediate attentions turn
distribute our beers actually meant more
to an American Brown Ale for package
and more people became familiar with
in keg and can, a barrel-aged Imperial
our brewery during a tough year.”
Stout, and Pale Ales Arise for keg and Aurora ready for cask. Oh, and the slim
While demand for its canned beers
possibility of a Barley Wine before 2021
have levelled off slightly in 2021, Tranter
is out.
is enthused by the brewery’s capacity
“But realistically, I think that’ll probably
to return to packaging its beers in keg
have to wait for next year.” he smiles.
and cask for the on-trade. With market
But with the rollercoaster the brewery
demand responding in kind.
has been on during the last 18 months,
“With people unable to visit the pub for
like all of its peers, taking a moment to
such a prolonged period of time, it was
BREWERS JOURNAL
We enjoy the challenge of making beers that are outside of our comfort zone while hopefully executing them with a degree of ability, too,” Mark Tranter, Burning Sky.
BURNING SKY great to be able to see that appetite
last year, to replace Robin Head-
who has a good eye for detail when it
return and for us to be able to get those
Fourman who joined Lewes-based Beak
comes to administrative work and enjoys
beers back out there. Those customers,
Brewery as their head brewer. Moving
geeking out on computers is a huge help
both local and national always have and
from Cloudwater Brewery in Manchester
to us - brewing is almost the easiest bit!”.
always will be a big part of our brewery.”
to Sussex 10 days before the first
Tranter says regardless of how your
lockdown, Claudia was kept ruthlessly
Tom Dobson has been part of Burning
busy at the helm of the new canning line.
Sky, as Tranter explains, since “day dot”. “Tom was a homebrewer who wanted
business emerges from the current situation, every brewery, pub and bar will
Nathan Coles, a builder by trade, is a
to get into brewing,” he says. “I told
be somewhat different for a very long
long-time friend of Tranter and has been
him there was a local home brewing
time to follow.
a valuable part of the brewing team for
competition taking place at a Lewes pub
“Whether it’s how people sell their beer,
several years. Initially helping out with
called The Snowdrop Inn, and that he
how people socialise or their buying
bottling on an ad hoc basis, Nathan
should enter. What I didn’t tell him was
habits, I’m not sure. And it’s too early to
stepped in as the Burning Sky got busier
that I was a judge! Of course, I wanted to
tell just yet,” he adds.
- becoming a full time brewer in 2018.
see what his beers were like. Were they
Claire Simpson, Tranter’s partner, runs the
good? They were good enough for me ”
While it’s too soon to gauge the wider long-term impacts on the hospitality
The would-be brewery founder saw
sector, Tranter is keen to point out that
some similarities in Dobson that echoed
the brewery’s desire to brew a diverse
his own early days in brewing.
range of styles, for a variety of package, Tranter grew up in Bradford-upon Avon
never wavered. “I suppose it’s grounded in my own brewing heritage. I’ve always been used to brewing a number of different beers. Our beers were never set out to actively include or alienate anyone,” he ponders. “I’d like to think we’re known for making a number of beers for a number of occasions, whether that’s a pint of pale ale on cask or a bottle of mixedfermentation beer to share with others.” He added: “I think we are quite… not unique - I don’t think that’s the right term, but we are different to the majority of breweries in the UK. I’m not saying that’s for better or worse, we’re just different. “We don’t just make barrel-aged beers,
It’s been fantastic to see Burning Sky become such a success story, becoming a leading light on the UK beer scene,” Rob Lovatt Thornbridge.
in the West Country, surrounded by avid home brewing parents. Following his graduation, he would end up putting the beery knowledge he absorbed to great use when moving to Brighton. It was here he’d combine helping a friend with a record distro, putting bands on alongside a stint as a chef. He also liked to drink in The Evening Star pub on Surrey Street, a stones throw from Brighton station and only a brisk ten minute walk from the seafront. That pub was home to Dark Star, a small brewery in the pub’s cellar. Its founder, Rob Jones, offered Tranter a position in 1996 and it would soon go from strength-
or cask pales or IPAs. We enjoy the
to-strength, leading to a site move to a
challenge of making beers that are
purpose-built brewery five years later.
outside of our comfort zone while
He would go on to spend 17 years
hopefully executing them with a degree
online sales and looks after the website.
working for the business, one that would
of ability, too.”
“Claire has always been a great support
go on to be fully-acquired by London-
to both me and the brewery. In 2019 she
based Fuller’s at the start of 2018.
That ability is something that can be
finally left a more corporate job to start
backed up by John Keeling, the former
up our online shop - during lockdown
Despite the best part of two distinguished
head brewer at Fuller’s in West London.
this (along with the newly-installed
decades at Dark Star, Tranter remains
“Brewing is both science and art,” he tells
canning line) proved to be a Godsend
grateful for the opportunity its founder
us. “If you ever want to know about the
and helped us keep our head above
gave him early on. Something he was
art of brewing then drink one of Mark’s
water”.
also keen to do in hiring Dobson. “Back in 1996, I was given the chance by
beers.” Luke Gosling started as a delivery driver
someone. It is one of those things that
The Burning Sky of 2021 is completed
soon after the brewery was founded.
seemed quite rewarding to be able to do
by Tom Dobson, Claire Simpson, Claudia
Luke went on to become responsible for
for someone else,” he says. “And Tom has
Asch, Luke Gosling and Nathan Coles.
looking after their orders and delivery
gone on to play an important part in the
Claudia Asch joined the brewing team
logistics. “Having someone on board
brewery ever since - someone to bounce
28
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
BURNING SKY
brewersjournal.info
NOVEMBER~DECEMBER 2021
|
29
BURNING SKY
flavour and beer ideas around with.”
“Brewing a new beer is exciting, but it’s
“I don’t look at us as if we’re a factory
And while not part of the team per se,
rare to get it exactly right the first time,”
producing macro lager - which is a
Bristol-based comic artist and illustrator
he explains. “There should always be a
marvel in itself, being able to brew the
Simon Gane has helped bring many of
degree of learning in any beer you make
same beer the world over. Ultimately you
the brewery’s beer to life thanks to his
and for me, one-off beers are not a true
need to consider the consumer because,
vibrant artwork that adorns small pack
reflection of a brewery’s capabilities.
when it comes down to it, they are
labels and pump clips.
Instead, they should only be a starting
purchasing a luxury good and you owe it
point for something bigger.”
to them to do the best you can.” And after turning eight earlier this year,
“We were at school together and he’s my best friend. Without saying how old
Tranter adds: “Since the beginning I’ve
it’s pretty safe to say Tranter and his team
we are, we have known each other a lot
always been keen on annual bottle
are doing just that. The brewery is just
longer than we haven’t,” laughs Tranter.
releases, like they do in the wine world.
part of a different landscape now, that’s
“We share a common aesthetic and both
People in wine can always look forward
all.
went to art school. The only difference is
to different vintages and annual releases.
he’s good at it.”
“And, I think, if we can consider some of
“Back in 2013, with the exception of Wild
He adds: “His work is striking. I feel
the money that people charge for some
Beer Co, there wasn’t really anyone doing
that it is so different to most breweries
beers, then why can’t beer be revered in
what we were doing,” he explains. “I was
artwork and the more I let him do his
the same way with a degree of maturity
adamant about a few things like putting
own thing, the better it gets! He knows
about it, rather than just it being an
barrel-aged beers in Champagne bottles.
how to convey themes of conviviality and
expensive Primark where everything is
“I thought if people in Belgium and the
inclusiveness, coupled with European
disposable.”
US can cope with that, then why not the UK? We ended up doggedly sitting on
aesthetics, that really resonate with me.” The brewery’s founder says that
things for months at a time but now they
Both Tranter and the team enjoy creating
commitment to improvement is simple.
thankfully get snapped up. So it shows
and formulating new beers as much as
“You never release anything, that’s
how much the world has changed in a
they do refining, improving and observing
perfect. That’s impossible. But there
relatively short space of time.”
change in existing members of the
should always be a drive to make
Tranter adds: “You have breweries like
Burning Sky family.
something better, to develop a greater
Mills, Deya, Yonder, The Kernel and Wild
understanding of your beers,” he says.
Beer Co producing these types of beers.
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BREWERS JOURNAL
BURNING SKY
brewersjournal.info
NOVEMBER~DECEMBER 2021
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31
BURNING SKY
What was a very difficult market some
production director at Thornbridge.
Theo Freyne, the founder of Deya in Cheltenham, however is more direct.
years ago is now fairly buoyant and my hope is that to some extent, we played a
He adds: “It’s a bold move to set up your
“Mark and Burning Sky are an inspiration
little part in that.”
own brewery to brew the styles you want
to us and to so many breweries in the
to drink, rather than just brewing beers
UK,” he exclaims.
“For as long as I have known him, Mark
which are on trend. It’s been fantastic to
has been extremely passionate and
see Burning Sky become such a success
“They do everything to such a high
knowledgeable about the great beers
story, becoming a leading light on the
standard and their beers are world class,
of Europe, such as Saison, Lagers and
UK beer scene. The quality and range of
delicious and unique to their brewery.
Lambic, as well as Great British cask
beers they are producing is just what I
beer, says Rob Lovatt, head brewer and
would expect from Mark.”
32
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NOVEMBER~DECEMBER 2021
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30/09/2021 13:44
CANNABIDIOL
CBD INDUSTRY TO GROW LIKE A WEED
IN THE STATES BREWERS ARE ADDING CANNABIS PRODUCTS SUCH AS THC AND CBD TO THEIR BEER TO KICK-START SALES. WHILE THC IS ILLEGAL HERE, CBD IS NOT. ESPECIALLY FOR MAKERS OF LOW-TONO ALCOHOL BEER, CBD MIGHT JUST BE WHAT YOUR BREW NEEDS FOR A LIFT. VELO MITROVICH REPORTS
brewersjournal.info
F
rom the big players such
With most existing CBD beers, if you
as Guinness, Heineken, and
were trying to get a recommended dose
Stella Artois to countless craft
from the skimpy amount some breweries
brewers, many are seeing
use, you’d have to drink around 11 cans
low-to-no alcoholic beers as
of their beer. With that amount of alcohol
being here for the long haul. But there is
in you, you’d be flat on your back – well
a major problem with them. As much as
before the calming effect of CBD kicks in.
makers might all say it’s like drinking the real thing, it’s not.
There are cocktail bars in the UK where
Humans like the relaxing, mellow
they are mixing CBD in with alcoholic
feeling that alcohol brings, and we like
drinks, with one serving the drink in a
the social aspect of it all. In a cliff cave,
glass bong. For these expensive drinks,
located above one of Egypt’s pyramids,
however, is it the alcohol you feel?
archaeologists discovered what appears
Considering all the health claims
to be an early pub. Bowls and containers
currently regarding CBD, you have to
were found there that were commonly
wonder if CBD is somehow Latin for
used for making beer in the ancient time.
snake oil. But, that said, we think there is a real potential with CBD and alcohol-
You can easily picture a group of friends
free beer, you just have to know what
climbing up to this cave after hauling
you’re doing.
their last stone of the day. They’d have a beer, a laugh, and watch the sun set over
One person who does is Dr Keith Villa.
the deserts to the West.
Not only does has his own cannabis
As much effort and work that Guinness
brewery in Colorado, he’s also just written
has put into its new alcohol-free
a book available here on Amazon titled
beverage, even if it was available 3,000
‘Brewing with Cannabis: using THC and
years ago, our Egyptians would not have
CDB in beer’.
been cracking open a bottle zero-alcohol
Keith Villa’s name probably sounds
stout and raising a mug of it to the end of
familiar to you. He’s the man who created
the workday.
Blue Moon in 1995, after getting his
But there is something that makers of
PhD in brewing from the University of
low-to-no alcohol spirits could be putting
Brussels. Bringing the ideas of Belgium
in their drinks to bring about a pleasant
beer back to the States, he helped kick
feeling. That is, cannabidiol, better known
off the US craft beer movement.
as CBD.
Retiring recently from Molson-Coors,
Perfectly legal in the UK, it’s the second
which oversaw Blue Moon, he opened
most prevalent of the active ingredients
CERIA Brewing Company, a real
of cannabis with most using CBD oil to
trailblazer in the growing US market of
relieve pain or to relax. Despite all the
non-alcoholic, cannabis-infused beers.
hint-hint, nudge-nudge of how some CBD producers present their product, it
At this point some of you are shaking
doesn’t make you high like with THC or
your heads at the thought of CBD and
have you burst into Bob Marley songs.
this is understandable. While some people believe there is nothing as
You can find it in health food stores as
effective in reducing pain, anxiety or
oil or tinctures, in gummies – like THC
helping them to relax without the side
edibles in the States – and in drinks.
affects of medications – or even alcohol
Unfortunately, too, you can find a lot of
– there are just as many who say it’s a
nonsense around it as well.
fraud.
NOVEMBER~DECEMBER 2021
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35
CANNABIDIOL
WHAT IS CBD?
numb can be good thing if you have
‘Brewing with Cannabis’, he states that
cancer and you’re on chemo,” he says.
in layman’s terms, emulsification is simply the forced mixing of two liquids
CBD is just one of the roughly 100 cannabinoids that exist in the cannabis
A common side effect of the treatment is
that normally do not mix together, such
plant. For those who have experimented
for patients to have a series of dry heaves
as oil and water. For example, when a
with cannabis, you know that the effects
– easily numbering 100 a day. But by
chef is making a vinaigrette dressing it
of THC are real. But with CBD, the effects
taking CBD, it makes the vagus nerve no
is necessary to add an emulsifier so that
are not as pronounced, leaving you
longer sensitive to the chemo treatment.
the oil fraction does not separate from the vinegar (water-based) fraction.
wondering if the so-called health benefits “That’s great for people on chemo.
In this case, many chefs will use a small
However. Let’s say you’re at a university
amount of egg yolk or honey, or more
According to Villa, as CBD is commonly
party and people are doing shots of
refined ingredients such as xanthan gum
sold, it’s hit or miss whether it works with
tequila or whiskey or whatever. Typically,
or soy lecithin, to emulsify or “mix” the
people.
after five, six or seven shots, most
two immiscible ingredients. The end
people will start to feel really upset in the
result is a salad dressing that is well
“Some people are very sensitive to it
stomach. It’s the body’s way of saying I’ve
blended and pours smoothly without
and a small amount works, while others
got to get rid of all this alcohol, and then
separating because the oil has been
are not sensitive and they need a huge
they’ll run to the toilet and throw up –
formed into microscopic droplets that
amount of CBD to work,” he tells Distillers.
well, hopefully they make it,” says Villa.
remain stable in suspension.
are genuine or just a placebo effect?
The same can be done with cannabis According to Eoin Keenan, founder of the
But with CBD or THC, the body can lose
oils. Although most cannabis
UK’s Goodrays which makes premium
this reflex.
emulsification processes are proprietary, they can generally be grouped into two
non-alcoholic CBD drinks, there are differences in strengths of CBD in like-
“So, you keep drinking shots of tequila.
categories: a conventional emulsification
for-like measures. He uses CBD from
You don’t have to throw up and by the
process, and a more complex process
Colorado which he finds is about three
time it’s too late, you can be very sick
that makes CBD water compatible.
times the strength of UK-produced CBD.
from alcohol poisoning or potentially
For further details on both of these
While Villa believes a dose of CBD needs
dead because that nerve wasn’t working
techniques, it’s recommended you buy
to be 100mg to be effective, depending
the way it should. That’s one of the more
his book.
on the source of the CBD, Keenan
serious things that we’re aware of in
believes a dose of 30mg can be effective.
mixing CBD and alcohol.”
The second issue with using CBD is its slightly bitter taste, but Villa thinks this
If you have bought CBD products in
ADDING TO BEVERAGES
would work well in low-to-no alcohol
North America and found them to be
Although Villa describes the whole
beer.
more effective than those bought here,
process of putting CBD into a beverage
“As a brewer, what you have to do is to
according to Villa it’s because of the
as something simple that any brewer or
adjust the beer recipe and decrease
addition of other cannabinoids such as
distiller should be able to do. If you talk
the amount of hops – you’ll get extra
CBC, CBN and CBG. Although all three of
to him, however, you’ll be wishing you
bitterness from CBD,” he says. While with
these are non-intoxicating cannabinoid
had paid more attention in your school
using THC the beer picks up the smell
similar to CBD, they can’t be used in the
chemistry class.
of cannabis, Villa says with CBD this isn’t
UK because of trace amounts of THC. If
In a nutshell there are two challenges.
an issue. While Villa thinks CBD and THC
you purchase CBD here from a supplier
The first is, much like liquid hop extract,
are perfect in an hoppy IPA, they can also
that claims its CBD is broad spectrum
CBD and other cannabinoids have an
work well in a lager.
– in other words also containing CBC,
oily, sticky texture when extracted from
CBN and CBG – be wary. According to
the cannabis plant, and these oils do not
Already there seems to be some winners
UK’s PureConnect CBD, most of this is
readily mix with water and water-based
and losers in the entire CBD category. If
marketing and is not transparent.
beverages.
you decide to make CBD infused nonalcoholic beer, how will you prevent it
NO TO ALCOHOL
Therefore, any brewer who uses CBD
from being a flash in the pan and being
Although it’s popular here, Keith Villa
extracts must figure out a way to mix
here for the long run?
never recommends mixing CBD or THC
the oily components into the drink
“I think one thing is education,” says Villa.
with an alcoholic drink, either in a beer,
successfully. However, Villa says if you
“Because most people are familiar with
spirit, or cocktail.
can make a salad dressing that is well
cannabis CBD or THC, they believe it
blended and doesn’t separate into oil and
either makes you high or it has effects
“CBD is known to affect the vagus nerve,
water components, you can make a CBD
such as to make you sleepy or relieve
that’s the nerve that causes the gag
beverage.
pain.
In text taken directly from Villa’s book,
The problem, he says, is that there are
reflex if you stick your fingers down to the back of your throat. Having this nerve
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
CANNABIDIOL access remains difficult. In the USA, this over 100 cannabinoids in the plant, each
LEGALISE IN THE UK
was the first step with the States that now
of which does something slightly different
Despite the government saying no way,
allow it for recreational use as well.
than the other. While some have been
no how, and not here, there are several
studies like CBD, THC and a handful
reasons why Brewers believes this will
Once the genie was let out of the bottle,
of others, most haven’t been. Some
happen and quite possibly before 2025.
there was never a chance of putting
cannabinoids have shown to be appetite
If you’re not prepared for this, legalised
him back in. Marijuana medical clinics
suppressants, others to act like a natural
cannabis could easily take business away
started appearing everywhere in states
Viagra and in some studies showing that
from you if people choose it over alcohol.
such as California and Colorado with a promise that you would not leave
there is the potential for cannabinoids to kill off cancer cells. But in the States,
After the efforts of a mother attempting
without a marijuana medical card in your
because cannabis is still seen as illegal
to get medical cannabis for her son who
pocket. Conditions which are next to
by the federal government, university
was suffering from massive seizures, the
impossible to disprove, such as back pain
grants are not given nor asked for to
UK government relented and said yes,
and chronic headaches, were the main
study the plant’s potential.
paving the way for cannabis to be used
reasons given. It was just a small jump
legally here for medical use – although
then to recreational use.
brewersjournal.info
NOVEMBER~DECEMBER 2021
|
37
CANNABIDIOL
Dr Keith Villa is the founder of CERIA Brewing Company
VAT of 20% and an excise tax of 30%, it
export producer of legal cannabis for
would produce almost £700 million of
medical and scientific uses.
revenue. The growth in business and new employment would add an extra £300
The Independent reported that the
Despite the government here saying
million a year and the UK Government
budding cannabis industry has been
it will never happen due to health
would also save around £300 million
forecast to be on an explosive growth
concerns, in looking at nearly 300-years
a year in reduced policing and judicial
trajectory, with some reports estimating
of alcohol legislation, health has never
costs.
that the UK’s market alone will be worth
come before tax revenue. Last year the
With a government that is cash-strapped
up to £952 million by 2024. The tobacco
government made £12.12 billion from
due to the Covid pandemic, the idea
industry is already planning on being part
alcohol sales. At the same time, there
of taxing cannabis is going to be very
of this.
were nearly 4,000 alcohol-related deaths
tempting. London mayor Sadiq Khan said
in England and Wales.
he will set up an independent London
Our beer industry will take advantage of
drugs commission to examine the
this as well. Keith Villa says that smoking
In June 2018, the Institute of Economic
potential health, economic and criminal
anything is rapidly losing favour and
Affairs (IEA), released a report which
justice benefits of decriminalising the
popping an edible seems like a solitary
showed that the UK’s cannabis black
class-B drug.
activity. But having a cannabis drink, it’s a
market is worth an astonishing £2.6 billion
Khan believes there is widespread public
social way to enjoy cannabis with friends.
annually, with 225 tonnes of cannabis
support for a more relaxed approach to
sold to over three million Britons.
decriminalisation, citing polls showing
When asked, Villa says that it’s not
According to the report, licensed sales of
more than half of the UK – and nearly
uncommon at all at the end of the
cannabis would result in safer and better-
two-thirds of those in the capital –
workday for his wife – who is the
regulated cannabis to eliminate the
support legalising cannabis for adult
brewery’s co-founder – and his adult
dangerous strains that currently pollute
recreational use.
daughter to pop a can and relax with a
the landscape.
What you might find surprising is, legal
cannabis beer. “It’s a great way to end a
cannabis production is already here and
day.”
Assuming licensed marijuana would
in a major way. According to a recent
then make up 95% of the market, with a
UN report, the UK is the world’s largest
38
|
NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
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OONWAKE
AIMING HIGH
MOONWAKE’S TEAM STARTED THEIR BEER CAREERS ON OPPOSITE SIDES OF THE WORLD BUT IN LEITH THEY SHARE A COMMON BOND. MELISSA COLE MEETS THE NEW KIDS ON THE BLOCK AT HOME IN ONE OF SCOTLAND’S MOST VIBRANT BREWING SCENES.
W
hen Joni Mitchell
So I ask him what’s been keeping
sang, ‘you don’t
him busy in the brew house. “I didn’t
know what you’ve
anticipate how many cans we’d be
got ’til it’s gone’,
selling”, he says in a happy voice, “we’ve
I doubt she was
got three Them That Can mobile canning
thinking about me, sitting in a battered
slots lined up in the next five weeks.” Not
wheelie chair cuddling a border terrier
bad for the new kid on the already quite
in a taproom under construction, but the
brewery-heavy Leith block.
song was running on loop in my head when I visited Leith’s newest brewery
“Finally getting the tap room open
resident, Moonwake, a few months back.
has also been invaluable and we have just employed a manager. I’ve been
As I sat, trying the first batch of beers
pleasantly surprised that the majority
to come off the line with owners Vinny
people drinking have come from
Rosario and Fin Heslop, and their sales
within half of a mile of the taproom,
and marketing team members Wesley
we are lucky in Leith that it very much
Hall and Sarah Sinclair, and being
does practice what it preaches in the
delighted that one of the two resident
supporting local businesses, it would be
border terriers, Pedro, was making
nice if more places did too.
himself comfortable on my lap, I realised it was the first new brewery I’d been in
“We have been pretty lucky though, once
for nearly two years and how much I’d
we get into pubs, they tend to order more
missed it.
but getting that first pint into people’s hands is the difficult thing, and we’ve still
There’s a sense of pent up energy when
got a bit of work to do with distributors.”
you visit breweries at this point in their journey, a moment that puts me in mind
To rewind a little, the brewery was
of the trembling meniscus of an over-
founded in January 2020, not long before
poured pint, just waiting to spill over, and
the pandemic hit, with the help of two
Moonwake, despite all the challenges
private investors, both of whom have an
it has faced by getting started in the
architectural background, which proved
middle of the world going sideways, was
invaluable for designing the very tight
absolutely pregnant with it.
space in which they have elegantly squeezed themselves, and a Regional
Having spent most of the strict Scottish
Selective Assistance (RSA) grant from the
lockdown decorating the brewery with
local Scottish government, plus some
the business’s striking branding and
asset financing by Close Brothers.
plotting what they’d do when they came out of it, the team was clearly very keen
With all of this in place, the business can
to get on with business and have been
not only pay its staff above real living
doing so admirably it seems.
wage, it also means that the brewery has been designed with excellent
Chatting to Rosario, who is also the head
accessibility and the potential for people
brewer, there’s a little more calm in his
normally excluded from the brewhouse
voice than when we met, he sounds a bit
to work in one, something that Vinny is
firmer about things, a lot more in control -
clearly very passionate about.
which, to be fair, is probably because he’s now actually making beer on a regular
“Whilst the RSA grant ensured we had
basis, as opposed to painting (and, quite
to include things like wheelchair access,
possibly, climbing) the walls.
which we would always have done regardless, it also meant that we could
40
|
NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
Team Moonwake: Vinny Rosario, Wesley Hall, Sarah Sinclair and Fin Heslop
MOONWAKE keep manual handling in the brew house to an absolute minimum.” And, as he gets rolling on the subject, his voice gets stronger and the Kiwi accent gets thicker as his feelings become very clear that the industry is undoubtedly facing a physical health reckoning. “I’ve been in too many breweries that are just fundamentally unsafe. You’re starting to see this generation of craft brewers, who have been in brewing for 10-plus years and their backs are stuffed and their hands are stuffed and they are leaving to move to sales or marketing or just entirely. It’s quite a new problem for the industry but it’s definitely going to be a big one, so we need to stop that happening to the next generation of brewers. “We want to get and keep staff, not break them immediately and move on to the next.” As one of the depressingly few head brewers and owners of colour in craft beer as whole, Rosario is also hoping that not only his presence, but his business, can help be part of the change that’s needed. “To be blunt, the beer industry doesn’t have a lot of colour, so we are looking for as diverse a team as possible. “Personally, I know it’s about being seen, and showing that different people can
I want more people to enjoy beer, regardless of age or background, and we will keep working towards that,” Vinny Rosario, Moonwake
brew and whilst I know I’m lucky, I sort of just stumbled into it as someone who is happy to just ask questions, but not everyone is lucky and other brown people frequently don’t get why I would want to be in beer and actually ask me that outright...”, which is a damning indictment on the state of ‘craft’ if ever I heard one. However, as painful as all of this seems right now, he seems very positive about the current conversations happening. “One of the bright things in the industry that’s happening is around racist marketing and tribal symbolism. For example, someone puts New Zealand hops in something and then they just
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
MOONWAKE
Minimise manual handling by designing it from day one, says Rosario
brewersjournal.info
NOVEMBER~DECEMBER 2021
|
43
MOONWAKE
Moonwake brew on a 35HL brewhouse from SSV Ltd and have 210HL of tank capacity
take much to look it up does it? I think
the whole of the Edinburgh craft
good advice would be, if it doesn’t seem
scene: “I’d just like to see more people
right, it probably isn’t.”
drinking local beer and less drinking major international brands, and trying to support our fellow local producers.
stick the second tā moko (Māori tattoo)
Words to live by really; but, back to
they find on the Google search on the
business. It’s clear that Moonwake is
label, without a care for what it means to
determined to play nicely with others
“I also want more people to enjoy beer,
the Māori people.
in the area, with discussions happening
regardless of age or background, and we
around creating a walking Edinburgh
will keep working towards that, that it’s
“Same with things like the Om symbol…
brewery trail, which tallies with the
not just for this niche group, which can be
I mean, I’m not Hindu but I know it has a
council to promote tourism that doesn’t
intimidating… we don’t want to be that,” he
lot of religious meaning, and you don’t
include cars.
adds thoughtfully.
see people sticking Christ on the cross on a lot beer labels do you? It doesn’t
44
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NOVEMBER~DECEMBER 2021
Which is very much about supporting
BREWERS JOURNAL
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HOW TO BUILD A SUCCESSFUL BRAND DEVON-BASED AGENCY BUDDY CREATIVE ARE THE ARTISTIC FORCE BEHIND DRINKS BRANDS LIKE: SHARP’S BREWERY, CORNISH ORCHARDS, BLACK TOR RUM AND TARQUIN’S GIN. HERE CATHY FISHER, THE COMPANY’S CLIENT SERVICES MANAGER REVEALS THEIR TOP TIPS FOR BUILDING A SUCCESSFUL BEER BRAND IN TODAY’S COMPETITIVE MARKETPLACE.
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NOVEMBER~DECEMBER 2021
L
et’s face it, beer drinkers
What kind of taste and experience are
are thoroughly spoilt for
your consumers looking for? How and
choice. From the giants
where are they likely to consume it? Are
of world beers, familiarity
they drinking at home, with friends in the
and tradition of cask ales,
pub, for an occasion? What’s their age,
through to the pick and mix, adventures-
life-stage, income and aspirations?
in-taste world of craft; it’s sometimes hard to make a decision.
Most drinkers know the types of beer
Knowing your ‘place’ within the ‘beer
they like. They’re often loyal to a small
universe’ helps to understand the
number of brands, but can be persuaded
consumers and competitors that
to try new products where the branding is
inhabit your world, and create branding,
right. Consumers choose a beer because
packaging and communications that fit it
it aligns with their values and what they
perfectly.
are looking for. This could be as simple as a price driven
KNOW YOUR TRIBE
decision, taste preference, brewing
Who’s likely to drink your beer? Knowing,
method or because drinking a particular
and sharing this information with your
beer will imply something about their
designer or creative agency - can help
social status.
to build a strong brand identity that’s
Consumers proactively (and subliminally)
appealing to your ideal customer. Does
make judgements about a beers’ flavour,
your beer have wide appeal, or is it more
cost and social status from its looks.
niche?
All brand touchpoints should deliver a
BREWERS JOURNAL
BRANDING
A strong brand identity will appeal to your ideal customer
changing consumer behaviours. A great example of this is the move towards sustainability and reduction of carbon footprint. This has impacted on what materials beer brands use in their packaging and merchandise, and how they communicate their environmental credentials to consumers. When the global pandemic hit in 2020 consumers behaviours changed radically. The on-trade environment is still adapting to a new way of serving consistent message about what a drinker
Are you leading the charge in zero-
customers.
can expect.
carbon production? Do you upcycle
Traditionally drinkers have ordered at
waste ingredients? Is your beer low or no
the bar, but table service is now more
alcohol or gluten free?
commonplace meaning brand assets like
An adventurously flavoured craft beer
glassware, mats, trays, advertising etc
that’s branded like a traditional ale, or a
have become increasing important.
premium lager that looks like a session
Your brand is much more than a logo.
ale are not signalling the right cues.
It’s tone of voice, sales messaging,
This kind of mis-match between
photography, story-telling and the
People are going out less and having
what a customer perceives, and what
interactions and experiences created for
fewer, better-quality drinks when they
they actually experience, can have a
drinkers by your team.
do, to mark the occasion. Off-trade beer
detrimental effect on a brands’ image
A brand will be experienced through
sales have risen as people have been
and sales.
many different touchpoints – packaging,
drinking more at home.
pump clips, advertising, website
All factors that are contributing to a more
BE UNIQUE
and social channels, clothing, POS,
competitive retail space and forcing beer
Successful brands convey personality
merchandise, livery and many other
brands to reconsider how they show up
and know what makes them stand apart
outputs. Every interaction is an
in on-trade spaces.
from the beers they compete with for
opportunity to tell your unique story.
BE BOLD
shelf, or tap space. They confidently communicate this which strengthens
ASPIRE AND EVOLVE
You’ll never be able to compete with the
brand loyalty, and attracts new
Successful beer brands don’t stand
plethora of beer brands out there, but
customers.
still. They react, flex and evolve as their
you can strive for success in your corner
Is your taste profile, aroma, mouth-feel or
business grows, or the environment
of the cosmos. Have confidence in what
appearance unusual, new, different? Do
or consumers’ needs shift. They keep
your brand stands for and align your
you use pioneering brewing methods,
an eye on their competitors and study
visual identity to your values to resonate
or follow a well-kept secret tradition?
market insights to predicate trends and
with a tribe of loyal and new fans.
brewersjournal.info
NOVEMBER~DECEMBER 2021
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47
Fabdec have been maufacturing stainless steel hygienic, process and storage vessels for over 60 years. We offer a range of DPVs, BBTs and associated vessels for the brewery as well as Food, Beverage and Processing Industries. • • • • • • •
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BS EN 13445-1/5
THERMAL FLUID
THERMAL FLUID
MAKING THE MOVE FROM STEAM TO THERMAL FLUID
IN 2015, WITH BUSINESS IMPROVING BUT ORIGINAL PROCESS EQUIPMENT REACHING END-OFLIFE, REBELLION BEER COMPANY BUCKED THE TREND AND, WITH IMPARTIAL ADVICE FROM HEAT TRANSFER SPECIALIST FULTON, REPLACED ITS AGEING STEAM BOILER FOR A THERMAL FLUID SYSTEM. NOW, SIX YEARS ON, WE APPROACHED REBELLION’S MARK GLOYENS TO UPDATE US ON HOW BREWERY LIFE HAS COPED WITH THE SWITCH.
brewersjournal.info
A
nyone running a brewery
Rebellion Beer Comapny in Marlow
will tell you just how critical the boil phase of the brewing process is; and when Rebellion set out on
batches and has been especially useful
its journey from steam to thermal, they
throughout the pandemic when, at the
were warned that they’d never succeed
beginning, throughput was decimated
in getting that clean flavour achieved
because pubs were forced to close.
from a steam-driven rolling boil. “The move from steam to thermal was a
However, as lockdowns came and
leap of faith on our part, but the warnings
went, Rebellion successfully pivoted
received from other breweries have been
its business and started selling direct
proven to be incorrect!” says Rebellion
to the consumer via a home delivery
Beer Company’s Mark Gloyens.
service, which meant throughput very quickly returned to pre-pandemic levels,
“Product quality has improved because
currently two to three batches per day,
we now have more control over
with each boil lasting up to 90 minutes.
temperature for the wort boiling process
“The beauty of the thermal fluid
than ever before. We’re getting a very
installation is its flexibility and ability to
good quality boil that is controllable and
very easily adapt our changing brewing
we have achieved everything we wanted
strategies.” says Gloyens.
from the move from steam to thermal fluid”.
“Historically we would have been doing
Thanks to the control and flexibility that
two brews per day to achieve maximum
the thermal system affords Rebellion, the
output, but because of its flexibility, we
brewery has had the ability to achieve
are now able to shut the thermal fluid
various size batches as and when
heater down for a day per week to deep
required.
clean the brewhouse and increase
Until recently, this has enabled them
output to three brews per day for the
to process research and development
remainder of the week. Something that
NOVEMBER~DECEMBER 2021
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49
THERMAL FLUID
Beyond the control and flexibility, there are many other factors that have had a positive impact on Rebellion Beer Company
and pipework, which we always seemed to be maintaining and was always therefore another potential for process downtime.” He adds: “With thermal being more of a closed loop system, we’ve not experienced the same issues with leaking gaskets, flanges, etc., making the whole installation not only look but also feel so much more reliable than steam!”. In putting a figure on the annual cost savings of maintaining a steam system – including servicing, water treatment,
would have been very difficult to achieve “This inspection would often take the
chemical dosing, etc. – compared to
steam boiler offline and mean our
thermal fluid, Gloyens estimates that the
Beyond the control and flexibility, there
brewing processes were down for a
thermal fluid system is much lower and
are many other factors that have had
day or more, with disruption from the
could be at least half that of the previous
a positive impact on Rebellion Beer
downtime potentially being felt for
steam boiler installation.
Company, as Gloyens explains: “A steam
several days after.
And six years on, Mark estimates that the
boiler is essentially a pressure vessel
“Additionally, with even the best water
savings made compared to maintaining
and regulations state that pressurised
treatment programme in place, steam at
the old steam system – and despite the
systems must undergo an annual
pressure can be very corrosive, leading
thermal fluid installation being a more
insurance inspection.
to problems with steam traps, flanges
expensive capital outlay initially – has
with steam.”
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
THERMAL FLUID
certainly contributed significantly to the
and take a look because it speaks for
return on investment, with the investment
itself. “It’s just a neat, compact installation
now fully paid for.
that’s relatively maintenance free and extremely flexible!”.
Expanding on the flexibilities of the thermal fluid system, Gloyens has also
And when asked about his advice to
announced that Rebellion is about to tap
anyone considering a new brewhouse
into the existing brewhouse line to create
or complete overhaul of existing plant;
a small-batch development brewery and
and perhaps sitting on the fence when
yeast propagation plant on the site.
it comes to considering steam versus
“It’s been such an easy expansion to
thermal?
achieve. We’ve just been able to tap into the existing thermal fluid line and
“You obviously need to consult the
use the system for another duty without
experts as we did when we approached
impacting on everything else.” says Mark.
Fulton over six years ago. They were completely unbiased because they
The new development line is capable
manufacture both steam and thermal
of brewing five hectolitre (500 litre)
fluid solutions.”. says Gloyens.
It’s just a neat, compact installation that’s relatively maintenance free and extremely flexible.”
batches and will enable development or commercial batches – such as strong
“But for Rebellion Beer Company, a
beers or one-off batches that may not
thermal fluid solution was a no brainer.
appeal to the wider consumer – to be
It’s more cost-effective, more reliable,
processed without having to invest in a
relatively maintenance free and a much
full 4,000 litre brew.
neater, more compact system that still provides the quality of heating needed
Summarising, Gloyens says that
for brewing. It’s just a better way of doing
whenever he’s asked if Rebellion is happy
it!”
with the thermal fluid installation from Fulton, he simply tells them to come
brewersjournal.info
NOVEMBER~DECEMBER 2021
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51
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COOLING
REVOLUTIONISING THE BEER AND HOSPITALITY INDUSTRY WITH BEER BEING THE UK’S MOST POPULAR ALCOHOLIC DRINK, SALES COULD HELP THE HOSPITALITY INDUSTRY BOUNCE BACK AFTER COVID-19. SO, IT’S NO WONDER PUB AND RESTAURANT OWNERS ARE SEEKING INNOVATIVE WAYS TO ENSURE THIS BEVERAGE IS PERFECTLY CONDITIONED, WHATEVER THE PHYSICAL CHALLENGES OF THEIR VENUE. HERE, PHIL LACEY, UK SPECIALTY SALES DIRECTOR AT RWC, OUTLINES SOME WAYS BREWERS CAN HELP IMPROVE BEER AND BUSINESS PERFORMANCE.
brewersjournal.info
W
e British love our
With evidence suggesting that on
beer. According
average, pubs waste up to 20 pints a
to reports it’s the
week because of factors such as these,
country’s most
it’s clear there are challenges. Beer also
popular alcoholic
has a finite life, as we know from the
tipple, with over 8 billion pints sold in
scenes of pubs throwing away beer
2018. Over recent years, there’s also
during lockdown, with landlords suffering
been a real surge in interest, with craft
great losses.
beers and micro-breweries adding new products to the mix.
LOOKING FORWARD
Companies House records show that
Hopefully we’ve seen the last of such
since 2008, the number of businesses
events, and hospitality owners across the
registered as beer manufacturers has
UK can start looking forward to better
increased almost ten-fold. Beer drinkers
times. With so much at stake, they’ll all
are also getting more demanding, with
want to make sure their beer tastes great
a report by AB InBev finding that 34% of
to keep the punters coming back. They’ll
customers would change venues if the
also be focussed on keeping waste down
beer didn’t come up to scratch.
to a minimum. However, as we know, this is easier said
Here lies the challenge. Quite simply,
than done. In many cases, temperature is
beer isn’t easy to get right. It needs
at the heart of the problem. If it’s too low,
conditioning in order to be kept and
the result is chill haze and cloudy beer.
served at the right temperature.
Too warm, and excess foam can result.
The equipment also demands regular
Both issues can affect taste and increase
cleaning and maintenance to prevent
waste, and nobody wants either.
bacterial build-up, which can affect product quality and even be dangerous.
Of course, there’s plenty of equipment out there to tackle this problem and
NOVEMBER~DECEMBER 2021
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53
COOLING
ensure beer is served at the correct
TASTE WITHOUT FOB
carbonation control is improved and
temperature. ‘Contact cooling’ is the
Maximising taste, minimising fob.
product waste minimised.
most common and traditional solution.
A simpler and more cost-effective
Here, beer from the barrel is carried
solution is to follow the example of many
Importantly, unlike contact cooling
into a cooler where it is flash chilled in
leading breweries and invest in tube-
equipment which has a large footprint
stainless-steel coils before making its
in-tube cooling, such as John Guest’s
and requires very specific configuration
way to the font.
PolarClean, a revolutionary technology
– typically in one location – PolarClean is
to achieve great results in beer glasses -
self-contained and allows much greater
and in profit margins.
flexibility.
significant investment and lots of
Here, the pipe that delivers the beer from
It can be installed in tight spaces, at a
equipment, all of which has to be located
keg to tap sits inside another tube, which
fraction of the cost, and without actually
together in one place. For venues with
contains coolant that circulates around
needing a cold cellar or secondary
large cellars that’s fine, but many have
the beer at temperatures specified by
cooler at all. Delivering extra cold beer
crowded and limited space, while many
each brand.
direct from the keg coupler to font, it’s an
smaller venues don’t have a cellar at all.
As well as ensuring the right conditions,
efficient and cost-effective solution for
Additionally, the tubes transferring the
this prevents heat transfer and keeps the
any venue, including smaller bars, cafes
beer from cooler to font aren’t insulated
beer at a reliably consistent temperature
and restaurants.
or cooled, and so can collect heat along
to maximise taste and minimise fobbing.
the way. The longer the line or dwell time,
As the entire length of the beer line is
the more significant this becomes.
kept cool, the risk of microbiological
This technology is widely used but isn’t always a perfect solution. It demands
activity is significantly reduced while
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
Humidity Control for Distilleries, Breweries & Maltsters
Steam Humidifiers
Dehumidifiers
Adiabatic Humidifiers
Service & Maintenance
...create the ideal environment. • • • • •
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PakTech has Repurposed over a Half Billion Containers into Packaging Handles
CHLORINE DIOXIDE PREPARATION SYSTEMS preventative measure to protect against contamination. Its depot effect is a valued property; in addition, chlorine dioxide is tasteless: it does not react with amino compounds and does not form any odorintensive chlorophenols.
THE SOLUTION After exchanging experiences with colleagues, the practical test was ultimately decisive: Mr. Sittig added chlorine dioxide to the process water - the beer brewed with it remained tasteless.
WATER
So those responsible decided in favor of
TO ENSURE THE QUALITY OF ITS BEERS, GÜNZBURGER RADBRAUEREI IN GERMANY ADDED A CHLORINE DIOXIDE SOLUTION TO THE WATER FROM WHICH THE BEER IS BREWED.
56
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NOVEMBER~DECEMBER 2021
T
he Günzburger Radbrauerei
a Wallace & Tiernan® chlorine dioxide preparation system DIOX-A 100 from Evoqua Water Technologies.
is a family-run traditional company. Now in the
The decisive factor was the combination
seventh generation, five
of the preparation system with a
wheat beer specialties as
pressure-resistant chlorine dioxide
well as the Märzen and Helles varieties
measurement with an SFC device. The
are brewed here. With high demands on
measurement has the advantage that
the freshness of the beers, the wheat
the measuring water used - 33 liters per
beer specialist sells its products within
hour - is not discarded, but fed back into
a 50-kilometer radius, primarily to food
the main line.
retailers and wholesalers. The chlorine dioxide batch system doses The only remaining brewery in Günzburg
the chlorine dioxide solution prepared
moved into a new building in Donauried
from dilute hydrochloric acid and dilute
in three construction phases from 1984
sodium chlorite solution into a storage
to 1997, after the company premises in
container (up to 80 grams per hour). From
the heart of the old town had reached its
there, the solution has been dosed into
limits.
the main water flow since January of this year, depending on the flow.
The brewery obtains its process water from the nearby city waterworks. The
The subsequent measurement shows
water is filtered in the brewery and then
the chlorine dioxide content (on average
softened.
0.05 mg / l). Separate dosing into the bottle washing machine is provided. The
After several renovations and expansions,
associated injection point in the feed line
the brewery’s pipeline network has
of the penultimate wash cycle is already
branched out - one reason for the
installed and will be put into operation
responsible master brewer Ralf Sittig to
shortly.
think about the use of chlorine dioxide. Chlorine dioxide is often used as a
BREWERS JOURNAL
CLASSIFIED
TBJ directory.pdf 1 24/11/2020 13:28:48
BREWING AND PACKAGING
FERMENTATION MONITORING
C
M
Y
Bottling | Canning | Kegging Contract Brewing | Blending
CM
MY
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CMY
01843 865000 sales@sebpackaging.co.uk www.sebpackaging.co.uk
K
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CASK & KEG CLOSURES
HOPS SUPPLIERS
BOTTLING & CANNING
www.enterprisetondelli.co.uk info@enterprisetondelli.co.uk
BREWING DESIGN AND BUILD
Since 1774, Rankin continues to supply reliable closures that help seal, protect and add value to your brands. www.rankincork.co.uk sales@rankincork.co.uk + 44 (0)1844 203100
CONTRACT BREW & PACKAGE
American hops from the Pacific Northwest hops@yakimachief.com +1 509-453-4792 @yakimachief
HUMIDITY CONTROL
6ix Fabdec Ltd offer a full range of high quality brewery products, designed and manufactured right here in the UK. www.6ixfabdec.com sales@6ixfabdec.com +(0)1963 205 001 +(0)7375 448 118
BREWING EQUIPMENT
Whether you are an existing brewery or starting your own brand we have the perfect contract solution for you. Brewing, bottling and kegging services - we are the ‘secret’ behind our customer’s great beer.
INGREDIENTS
ben@hambletonbrewery.co.uk +44 (0)1765 640108
COOLING SOLUTIONS
info@kanegrade.com +44 (0) 1438 742242
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.
www.gravity-systems.co.uk +44 (0)1733 834264 enquiries@gravity-systems.co.uk
brewersjournal.info
www.galxc.co.uk +44 (0)23 8086 7168
NOVEMBER~DECEMBER 2021
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CLASSIFIED
INGREDIENTS CONT’D
MALT CONT'D
Fruits, citrus, heat treated dried spices UK supply year round
FR SAM EE PLE S
Tel. +44 (0) 1200 449833 www.bowlander.co.uk
www.simpsonsmalt.co.uk +44 (0)1289 330033
QUALITY ASSURANCE
Bringing Quality Control To Your Brewery Analytical Products for Beer
PACKAGING
Chemistry and Microbiology 01342 820820 www.qclbrewing.com
MALT We supply the finest quality kegs & casks in the world, manufactured to the highest industry specifications. We provide 50 litre kegs, 30 litre kegs, 4.5 gallon Pins & 9 gallon Casks. www.bestmalz.com
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RECRUITMENT
PACKAGING HANDLES
www.carlingpartnership.com +44 (0)1483 893 100
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skafabricating.com +1 (970) 403-8562
Fermentis is an expert in the art of fermentation. Our active dry yeasts and yeast derivatives cover almost all professional requirements: from safeguarding production to expressing sensory characteristics. Discover our products on www.fermentis.com Contact us at fermentis@lesaffre.com
www.muntons.com +44 (0)1449 618300
58
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NOVEMBER~DECEMBER 2021
BREWERS JOURNAL
THIS IS THE PERFECT ALTERNATIVE Cold Stabilisation Module (CSM)
Increased shelf-life Taste protection Reduced product loss Up to 44% operation cost saving
Parker’s CSM, a great alternative to pasteurisation. Compared to traditional pasteurisation techniques, the advantages of cold stabilisation with membrane filtration are numerous. While the quality and stability of the beer is guaranteed, this microfiltration technique performs better than flash and tunnel pasteurisation in terms of shelf life, taste protection (no heat treatment), product losses and overall use of WAGES (water, air, CO², energy and steam). As a result, the operational costs for microfiltration are up to 44% lower.
To find out how much you could save, request a full cost analysis.
www.parker.com/csmcostsavings