Brewers Journal UK - Winter 2024/25

THE MAGAZINE FOR THE PROFESSIONAL BREWING INDUSTRY

BREWERS

J O U R N A L

WINTER 2024/25 | VOLUME 10, ISSUE 4 ISSN 2059-6669

PILLARS BREWERY A love of lager in London 55 | ENERGY: ARE WE READY TO DECARBONISE HEAT?

58 | INGREDIENTS: MAKING THE MOST FROM YOUR MALT

62 | HOMEBREW: VIRGINIA CASADIO SHARES HER STORY

TEN YEARS YOUNG

H

ello, and welcome to the

Thanks to everyone that has come along

latest edition The Brewers

or taken part. We don’t take your support

Journal.

for granted.

So here we are. The start

In this issue we chart the growth and

of 2025 and with that, another year ahead.

ongoing success of London-based Pillars

It goes without saying the last 12 months

Brewery, a business that has focused

have not been without their pressures

purely on lager since starting out in 2015.

and challenges.

Speaking to co-founder Gavin Litton and

A myriad of ever-changing market forces

head of sales Peter Kennelly, they told us

means that we’ve seen closures, mergers

that quality comes above all else.

and acquisitions. And it’s fair to say we

“Being part of a brewery that solely pro-

can expect more of the same in the next

duces lager is not without its challenges

12 months, too.

but the absolute priority is, and remains, the consistency and quality of the beer,”

We’ve also seen a wealth of breweries

Kennelly tells us.

LEADER

thrive and it’s incredibly heartening to

brewersjournal.info

see new businesses open and swiftly be-

In addition to looking at the latest devel-

come fixtures in their local communities.

opments in branding, canning, process

Not only that but we’re also seeing their

control, and nitrogen, Tim O’ Rourke

beers sold and distributed across the UK

outlines how we can make the most our

and beyond.

malt while Chris Lewington asks if we are ready to decarbonise heat.

In 2025 we look forward to sharing the story of these breweries, the people

And looking ahead Daniel Finn, brewery

behind them and what makes them tick.

lead at Brabners LLP, takes a look at

And equally, we will continue to shine the

some of the tax changes enacted by the

spotlight on the latest trends, technology

budget delivered on 30 October 2024,

and industry innovations.

those on the horizon for 2025 and specifically, how they would affect an owner

Since starting out in 2016, we’ve pub-

looking to sell their business.

lished some 64 editions of the magazine, recorded nearly 200 podcasts and held

With that in mind, I wish you all a suc-

more than 50 live events.

cessful year ahead,

Over the years the Brewers Lectures and Brewers Congress have featured

Tim Sheahan

hundreds of speakers and panelists and

Editor

been attended by thousands of industry professionals.

WINTER 2024/25

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WINTER 2024/25

CONTENTS

Dear John In 2024 John, along with his wife Symone, has taken in some fantastic sights. Along with a smattering of excellent beer, too.

10

Comment The importance of having a clear project management structure in place from the start.

15

Comment A look at some of the tax changes enacted by the last budget and those on the horizon for 2025.

16

Comment Why ensuring safety in the brewing industry should always be a top priority.

18

Brewers Intelligence The latest industry insights from across the sector.

22

Focus | Branding When it comes to rebranding a brewery, it isn’t just about a fancy new logo—it’s about digging into what makes it truly stand out.

38

Technology | Nitrogen Solutions that can cut cost, waste and improve your environmental footprint.

40

Technology | Canning In Heineken’s Zoeterwoude brewery, a new canning line prioritises consistency over speed.

45

Technology | Process Control By embracing modern technology, breweries can help elevate themselves above the competition.

49

Technical | Malt Tim O’ Rourke shares his expertise how, as brewers, you can make the most of your malt.

58

55

Are We Actually Ready To Decarbonise Heat?

The path to decarbonisation starts with a single step. Chris Lewington, the founder of Brew Resourceful, explains why and the steps your own brewery take.

4

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WINTER 2024/25

BREWERS JOURNAL

CONTACTS Tim Sheahan Editor tim@reby.media +44 (0)1442 780 592

Tim O’Rourke Technical Editor John Keeling Contributor

36

Independent breweries and Britain

Independent breweries are far more than the beer they produce. They are about community and local identity, explain the team at Dorking Brewery.

12

Trends from the USA

Lotte Peplow, Brewers Association’s American Craft Beer Ambassador for Europe, dives into the latest American craft beer trends from the new-look Great American Beer Festival.

30

The story of Pillars Brewery

brewersjournal.info

Pillars started out in London in 2016. We speak with cofounder Gavin Litton and head of sales Peter Kennelly who outline their commitment, above all else, to quality.

Josh Henderson Head of sales josh@reby.media +44 (0)1442 780 594 Jon Young Publisher jon@reby.media Reby Media 42 crouchfield, Hemel Hempstead, Herts, HP1 1pa

SUBSCRIPTIONS The Brewers Journal is a published four times a year and mailed every March, June, September & December. Subscriptions can be purchased for four issues. Prices for single issue subscriptions or back issues can be obtained by emailing: subscribe@ reby.media

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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, 6 Grove Road, Hemel Hempstead, Hertfordshire, HP1 1NG. Subscription records are maintained at Reby Media, 6 Grove Road, Hemel Hempstead, Hertfordshire, HP1 1NG. 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.

WINTER 2024/25

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NEWS

NEW CAMPAIGN LAUNCHED FOR INDEPENDENT BREWERIES

T

he new UK-wide Indie Beer campaign has

independent breweries that have been bought-out by Global

launched with the aim to make it easier for

beer companies; Beavertown Neck Oil (Heineken), Fullers

consumers to identify beer from independent

London Pride (Asahi), Camden Hells (Budweiser), Brixton

breweries in pubs, bars, and shops.

Reliance Pale Ale (Heineken), and Sharp’s Doombar (Molson Coors).

Thirty Six South East breweries have joined the over two hun-

When informed that these breweries were actually owned

dred breweries nationally who have launched the campaign,

by Global companies and not independent, 75% of people

as demand for local beer rises across the UK.

surveyed said they felt consumers were being misled, with the figure for the beer drinkers surveyed even higher at 81% who

Production volumes for independent breweries have now

believe consumers are being misled.

returned to pre-covid levels, with cask beer sold in pubs also in double digit growth, according to statistics from the Society

“People want to support smaller independent businesses,

of Independent Brewers and Associates (SIBA) who have

but when buying these beers they’re actually spending their

launched the new ‘Indie Beer’ campaign.

money with global beer giants”, added Andy Slee, SIBA Chief

SIBA say the issue isn’t demand for independent beer, the

Executive.

issue is getting access to market and ensuring genuine indeThe results of the research also showed that consumers

pendent beer is being sold to beer drinkers.

generally were more likely to think Global-owned brands were “Support for local independent brewers has never been

actually independent, with Beavertown Neck Oil the Glob-

stronger and in 2024 we’ve seen independent brewing vol-

al-owned brand people surveyed were most likely to think was

umes return to pre-covid levels.

produced by an independent craft brewery.

Between them independent brewers employ 10,000 people,

40% of people surveyed thought Neck Oil was independ-

run over 2,000 pubs bars and taprooms and pay millions in

ent – higher than genuinely independent breweries such as

taxes here in the UK.

Vocation, Fyne Ales and Five Points.

“They are a force for good in the local communities they represent and it’s essential Global beer companies are not taking

The research was commissioned by the Society of Independ-

credit for the hard work of true independent brewers, said,”

ent Brewers and Associates (SIBA) as part of the launch of their

Andy Slee, SIBA Chief Executive.

‘Indie Beer’ mark, which will be used on beer pumpclips, cans and bottle labels to identify beers as being produced by a

New YouGov data published today found that 75% of people

genuine UK independent brewery.

surveyed believe consumers are being misled when purchasing beer from once independent craft breweries, such as Bea-

The campaign also includes a new ‘beer checker’ tool via

vertown, Camden, and Fuller’s that are now owned by Global

indiebeer.uk which allows people to check who owns the

beer giants Heineken, Budweiser and Asahi respectively.

brewery they’re drinking from.

People were shown images of five beers from once

FERMENTIS INAUGURATES NEW FACILITIES Fermentis has recently completed

and logistical requirements with the goal

production lines in both humid and dry

of improving the microbiological quality

conditions, to reduce possible cross

of brewing yeast and better servicing

contamination.

Fermentis customers around the world.

Other components include additional

significant upgrades to its production facilities and packaging lines at Algist

Key components of the project include:

quality control checks to eliminate

Bruggeman, one of its major production

Existing yeast production workshop

any leaks, soft bags or labelling errors

plants in Ghent, Belgium.

upgrades, new state-of-the-art

including an intelligent camera system,

The developments were designed and

machinery and dry yeast transport and

a self-storage system featuring robot

built to meet strict quality, traceability

cleaning equipment, fully cleanable

cells for automatic packaging, transport

brewersjournal.info

WINTER 2024/25

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7

NEWS

LAKES BREW CO TO OPEN NEW TAPROOM

and intermediate storage and innovative

the legacy of the North brand”.

new packaging updates, including easy-

Steve Holt of Kirkstall Brewery added:

to-open features, unique QR codes for

“We’ve been friends and industry

improved product traceability, and on-

colleagues for almost 30 years, North is

Lakes Brew Co is to open new taproom

demand customizable secondary label

an iconic beer brand that had to continue.

in the heart of the Lake District. Coming

printing to meet market- or customer-

Together we’ll make sure that North will

to Ambleside in early 2025, their hope

specific requirements.

continue to make some of the best beer

is to create a vibrant, inclusive, family

in the country.”

friendly social space for locals and

Stéphane Meulemans, general manager at Fermentis, said, “We are thrilled to see

visitors, which blends the modern and

GIPSY HILL ACQUIRED

the results of another big investment in

traditional parts of the area. Offering and showcasing a wide range of their own

our future: a brand-new production line

Gipsy Hill Brewery has been acquired

award winning craft beers all brewed and

in one of our key factories of the Lesaffre

by Sunrise Alliance Beverages, the UK

packaged at the brewery within 14 miles

Group. This new facility has allowed us

brewing group, that owns St Peter’s

of the premise, alongside other new and

to raise the quality of our yeast to new

Brewery, Wild Beer Co, Curious Brewing

exciting drinks, creating a comprehensive

standards, unheard of in the industry.”

and Portobello Brewing.

offer to suit all tastes.

Gipsy Hill will become part of the Sunrise

“We are constantly being asked when

Geert Van Renterghem, general manager

Group, and Sunrise will invest into Gipsy

are you going to open a permanent tap

at Algist Bruggeman, added: “A well-

Hill, demonstrating a strong commitment

room, and that time is now. A flagship

functioning team has the power to

to support its long-term success,

venue, in the heart of the Lakes.”

achieve extraordinary results. And this

preserving its unique brand identity and

has been my overwhelming experience

sustainability ambitions, while ensuring

with this project.

continued quality and growth.

“The collaborative spirit is a hallmark for

Gipsy Hill will maintain its independence

Anglesey Ales has been acquired by

our organization, driving cutting-edge

with day-to-day operations and brewing

Cadman Capital Group. Following the

advancements in the quality of our end

remaining in the hands of co-founder and

retirement of Anglesey Ale’s founders,

products, exceptional customer service

Managing Director, Sam McMeekin, and

Cadman Capital Group will uphold the

and responsible resource management.

his dedicated team.

premium credentials of the brand while

Our commitment to sustainable

ANGLESEY ALES BOUGHT

expanding the reach and leveraging

energy and water use underscores our

Production will stay at Gipsy Hill’s existing

partner company Conwy Brewery’s

dedication to protecting and preserving

facilities, upholding the brand’s focus on

resources and expertise.

the planet.”

quality, sustainability, and community.

The acquisition introduces a new

The core team will continue to bring fans

phase of growth for Anglesey Ales, as

CHRISTIAN TOWNSLEY AND JOHN GYNGELL DEPART NORTH BREWING

their favourite brews without disruption,

the business joins the Cadman Capital

including Gipsy Hill’s acclaimed Session

portfolio..

Christian Townsley and John Gyngell,

In a time of significant industry challenge,

the founding members of North Brewing

this partnership provides Gipsy Hill with

Company Limited, have departed the

stability and the resources to navigate

Thornbridge has launched an alcohol

business.

the evolving market environment. The

free version of their flagship IPA, Jaipur.

Steve Holt of Vertical Drinks Limited,

partnership reflects the growth of Gipsy

The team at Thornbridge has long

who confirmed the news, said: “Christian

Hill from its humble beginnings, to one of

envisioned an alcohol free version of

and John have decided to move on to

London’s largest independent breweries,

Jaipur as a perfect addition to their

concentrate on their other business

and now positions it well for sustainable

range. As the original IPA approaches its

ventures and I would like to wish them all

future growth.

20th anniversary, it remains the brewery

IPA, Hepcat.

the best for the future.

THORNBRIDGE LAUNCH ALCOHOL FREE JAIPUR

flagship, accounting for 40% of their “This is an exciting time for us at Gipsy

annual production.

“They have built a great brand and team

Hill. This strategic partnership allows us

The brewers dedicated significant time

at North and I’m sure we will maintain

to keep doing what we do best: brewing

and effort to perfecting the recipe,

the close business relationship we have

exceptional beer for our loyal customers,”

knowing how cherished the original is

developed over many years.”

said Sam McMeekin, co-founder of Gipsy

among its fans this was no small task.

Holt had bought the brewery out of

Hill. Sunrise Alliance Beverages shares

The aim was to deliver a version that

administration at the start of the year.

our vision for quality, customer service,

stays true to Jaipur’s spirit and the result

Speaking at the time, John Gyngell, co-

community, innovation and sustainability,

is a beer that still showcases the iconic

founder of North said: “We are pleased to

and this partnership will empower us to

American hop flavours drinkers have

have found a solution for our team and

continue to thrive and innovate.”

come to love.

8

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WINTER 2024/25

BREWERS JOURNAL

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DEAR JOHN

HOW RETIREMENT BROADENS THE MIND

AT FULLER’S, JOHN KEELING TRAVELLED FOR WORK. NOW HE TRAVELS FOR PLEASURE. AND WITH 64 DAYS ON THE ROAD IN 2024 HE, ALONG WITH HIS WIFE SYMONE, HAS TAKEN IN SOME FANTASTIC SIGHTS. ALONG WITH A SMATTERING OF EXCELLENT BEER, TOO. AND THEY’RE NOT ‘DUNROAMIN’ JUST YET.

discovering new music which I thought I

the local bitter. Each region had its own

would. This is not a problem because it

interpretation of bitter and mild and it was

still leaves me with the ambition.

a joy discovering.

I hope craft beer can have a stronger

I have developed no new hobbies,

regional identity too. In fact, that is

and this is because I have kept an

my wish and that Is craft beer in each

involvement with brewing and beer

country should have its own beer identity.

which gives me great enjoyment without huge responsibilities.

Prague is somewhere that definitely has

Sure, I could have more involvement,

its own beer identity and culture. I had

but I don’t have the drive to find that

been to Prague three times before but

extra involvement. That leaves me

only on business.

content not dissatisfied. However, there

This time we could do all the touristy

is one ambition which I have been

things too. Beer and tourism are so easily

overwhelmingly successful. Travel!

combined in Prague sometimes it is not easy to separate them at all. A place to

Before retirement I travelled for business

revisit time and time again

and after retirement I travel for pleasure. I love to mix a little brewing business into

Istanbul and Venice are overcrowded

my travel and visit breweries and meet

even in the off season but they boast

brewers.

magnificent architecture and the

It gives me great pleasure to hear their

atmosphere more than makes up for this.

plans and taste their beer. The world of

Milan is a great city too and has its own

I

beer is a great place.

vibrant beer scene but with less tourists.

t’s now been six years since I

Sometimes I offer some sage advice like

You must go and see the main station

retired and I must admit, I am

‘become an accountant’ or occasionally

though - it’s one of the best I have ever

enjoying it. If I may be bold

‘go back to being an accountant, but I

seen. Texas is a fantastic place to visit,

and offer anyone approaching

know they have been bitten by the bug. I

and Austin is a great beer and food town

retirement some words of advice

just hope they enjoy their life as a brewer

Sure, we all produce a list of things to

So where have I been this year? Well, my

of places to visit, I get lots of good

do and it’s probably something like my

travels started in February with a trip to

suggestions.

list I bet. Which was 1) read more books

Edinburgh and finished in November with

2) listen to more music 3) develop new

a trip to Paris.

It is very enjoyable visiting a

hobbies 4) travel more.

In between, my wife, Symone and

recommendation and knowing that

I visited Istanbul, Houston, Dallas,

somebody out there made the time to

Well, your plan needs a bit more detail

Austin, Suffolk, Nottingham, Harrogate,

help me. Thank you all.

than that if you want a successful

Newcastle, Manchester, Liverpool, North

retirement. A successful retirement is a

Wales, Isle of Wight, Prague, Venice and

So, the record for me is 64 days travel,

happy retirement.

Milan. That meant 64 nights in hotels this

will I beat it next year? Well, I’ll certainly

year. I enjoyed each one.

try. Now to look forward to Christmas

it would be to just not let it happen. Plan

as much as I did.

The great thing about beer Twitter/X is that every time I ask for suggestions

for it.

I have already ordered beers from

So how has it gone for me? Well, I have read some books and enjoyed them. Not

My favourite trip beer wise was my three

breweries like Fuller’s and Utopian but I

as many as I thought I would although

and a bit week trip around Britain. I think

think I can fit some more in so I will have

I did skate through Ben Aaronovitch’s

this was for nostalgic reasons as much

to make some difficult choices…

Rivers of London series which was great

as anything else plus my favourite beer

fun. The same applies to music with me

is cask. This took me back to the days

mainly sticking to my old favourites not

of my youth traveling Britain sampling

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BREWERS JOURNAL

DEAR JOHN

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USA TRENDS

BEER TRENDS FROM THE USA LOTTE PEPLOW, BREWERS ASSOCIATION’S AMERICAN CRAFT BEER AMBASSADOR FOR EUROPE, DIVES INTO THE LATEST AMERICAN CRAFT BEER TRENDS FROM THE NEW-LOOK GREAT AMERICAN BEER FESTIVAL

12

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WINTER 2024/25

A

s the American craft beer

in the lead-up to the Festival, with

landscape continues to

results announced on the Saturday and

evolve and change so

providing a good barometer of American

too must the festivals and

craft beer trends.

events associated with it.

Nowhere is this more evident than at

In total, 8,836 beers and 233 cider

the latest iteration of the Great American

entries were judged across 102 beer

Beer Festival (GABF), the largest public

categories and five new cider categories,

tasting event in America.

all evaluated by 285 beer experts. The competition was made possible thanks to

Organised by the Brewers Association,

more than 250 volunteers who facilitated

the not-for-profit trade association for

the multi-step judging process over

small and independent American craft

seven days in three phases.

brewers, the 42nd GABF took place last

In total, 326 medals were awarded to 273

week in Denver, Colorado and drew

breweries. The top five most-entered

approximately 40,000 people who

style category winners included Juicy/

eagerly descended on the state capital to

Hazy IPA (349 entries), West Coast IPA

sample the 2,500 beverages from 600+

(292 entries), American-style IPA (217

breweries, cideries, distillers and other

entries), Dortmunder or German-style

beverage producers.

Oktoberfest (210 entries) and German

The GABF competition took place

Style Marzen (195 entries)

BREWERS JOURNAL

USA TRENDS

TRENDS - IPA DOMINATES There are two trends within craft beer styles that are growing the fastest right now. IPA in its many iterations continues to lead the American craft brewing landscape, now accounting for 46% of the $29 billion craft beer industry, up from 30% in 2017.

Hop forward beers like American IPA, juicy/hazy IPA, and Imperial IPA saw the strongest market share gains in 2023.

Lighter styles, like American lager, wheat ale, and pilsner are also gaining traction, showing growth at both ends of the ABV spectrum.

Overall, growth is coming from both high

double barrel aged imperial oatmeal

with an easy-drinking non-beer beverage

and low ABV styles while mid-range ABV

stout; Fremont Brewing Company’s Rusty

such as a hard tea from Upslope Brewing

beers face more challenges.

Nail, a Bourbon barrel aged imperial stout

Co or a hard lemonade from Denver Beer

There was a myriad of IPAs at the Festival

infused with liquorice and cinnamon

Co.

but a good rule of thumb was to focus on

bark, coming in at 14.5%; and Firestone

award-winning breweries that produce

Walker’s Bendy Foldies, a 14% double

Both beverages made their debut at

world-class examples of the style such

oaked ale with red foxy vanilla beans and

the Festival this year, demonstrating the

as Breakside Brewery, Reuben’s Brews or

toasted pistachios.

innovation and creativity that American

Sierra Nevada Brewing Co.

Lager and lighter styles are having their

craft breweries are embracing to remain

While most certainly not an IPA, Allagash

moment in the spotlight and there were

competitive in an ever-evolving market.

White, the classic Belgian Witbier, won

plenty of excellent examples at the

Another strategy for navigating GABF was

gold again and is available in many

Festival.

to seek out unique alcohol-free options.

export markets.

Deschutes Brewery’s Fresh Hop King

Athletic Brewing Co., a high-profile

Crispy is a German-style pilsner which

brand available in many international

medalled in the latest competition, while

markets, picked up two medals at the

Uinta Brewing Co’s Was Angeles, a 5%

GABF competition, making it an excellent

Topping the bill for extreme offerings

cream ale proudly took home a gold

choice, and Fremont Brewing won

was Sam Adams Utopias, boasting

medal!

gold in the amber to dark non-alcohol

HOW HIGH CAN YOU GO….

category.

an impressive 28% ABV. This rare, biannual, boundary blending, barrel aged

BEYOND BEER

The low and no-alcohol beer segment is still small but rapidly expanding within

masterpiece drew the longest lines at the Festival.

After indulging in a plethora of hop-

Other popular examples included

forward IPAs and/or high-strength barrel-

Revolution Brewing’s DBVSOD (Double

aged beers, it was refreshing to cleanse

Barrel Very Special Old Deth) at 17%, a

the palate and explore something new

the American craft brewing market.

THE WEIRD, WACKY AND WONDERFUL For the adventurist, the Festival presented a cornucopia of experimental concoctions, notably, 903 Brewers’ Zesty Ranch Taco, a 6% cream ale, that delivered the savoury umami experience of eating a taco in liquid form!

A festival favourite overseas, Destihl Brewery’s Dill Pickle Sour offered a distinctive flavour experience, while Denver Beer Co.’s intriguing Fennel Rye ale took home a gold medal at the competition.

brewersjournal.info

WINTER 2024/25

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PROJECT MANAGEMENT

GOOD PROJECT MANAGEMENT: WHAT TO LOOK OUT FOR WITH THE INDUSTRY CHANGING RAPIDLY, MANY BREWING COMPANIES CONTINUE TO EMBARK ON AMBITIOUS NEW PROJECTS. NICK JONES, IS THE BREWING AND DISTILLERY SECTOR MANAGER AT ENGINEERING CONSULTANCY NIRAS. WITH MORE THAN 25 YEARS’ EXPERIENCE IN THE FOOD AND BEVERAGE SECTOR, HE EXPLAINS THE IMPORTANCE OF HAVING A CLEAR PROJECT MANAGEMENT STRUCTURE IN PLACE FROM THE START.

Y

ou don’t have to look very

While there are a number of well-

structures and apply their industry

far to find examples of

established project management

knowledge but also to listen carefully to

projects that have overrun

plans for engineering and construction,

their stakeholders’ requirements. What

in terms of time and cost.

including RIBA, Prince2 and APM, they all

do they want the project to achieve and

What they demonstrate

encompass the following steps:

what does success look like?

is that project management is critical in

Concept > Definition > Development >

delivering complex projects where there

Handover > Operation

Successful execution could encompass

are multiple stakeholders and a degree

Every phase of the project should be

the following. It should include project

of risk.

assessed with regular stage gate reviews,

management and governance as well as

and every action underpinned by good

the deployment of technology. It should

With clear scope definition, careful

governance and linked to the business

encompass stakeholder engagement

planning, agreed objectives, regular

case.

and also monitoring and reporting. And when it comes to meeting stakeholders’

communications between stakeholders, and defined roles and responsibilities,

Importantly, the project plan must

requirements, project management

you can reduce the number of

include change control, namely,

should focus on adaptation and flexibility,

unforeseen problems.

amendments in the baseline (costs,

and also continuous improvement

timescales and so on).

This is true of any project, including ones

With this procedure in place, you ensure

Given the complexity of projects it is

in the brewing industry. It doesn’t matter

that every change is formally requested,

important that the brewing and beverage

if you’re building a brand new facility,

approved and communicated so

industry recognise the difference

upgrading an existing one, or automating

there’s transparency and a consistent,

between project execution and Business

or decarbonising your operations: the

standardised approach.

As Usual activities.

DECARBONISATION IN BREWING

Where the skill set is not available in-

same principles apply.

PROJECT STRUCTURES FIT FOR BREWING

house, the opportunity exists to utilise the expertise of external consultants.

Managing projects effectively is

Project Management experts have the

Brewing has its nuances, of course.

becoming even more important as

advantage of being removed from day

Working with live yeast means that any

organisations set increasingly ambitious

to day operations and can help navigate

disruption in operations could impact the

targets – particularly around sustainability

the challenges, drive ambitious changes,

quality and consistency of your beers.

and net-zero. In fact, net-zero possibly

manage change and ultimately lead

And, if yours is a heritage brand,

has the single biggest impact on

companies to successful project delivery

modernising listed buildings can be

changing project requirements because

while maintaining operations.

another challenge. But any specific

of new regulations, policies and research.

requirements like these can all be accounted for within a robust project

This is why project management teams

management plan.

not only need to follow established

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WINTER 2024/25

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15

BUDGET

HOW THE LAST BUDGET IMPACTS YOU

DANIEL FINN, BREWERY LEAD AT BRABNERS LLP, TAKES A LOOK AT SOME OF THE TAX CHANGES ENACTED BY THE LAST BUDGET, THOSE ON THE HORIZON FOR 2025 AND SPECIFICALLY, HOW THEY WOULD AFFECT AN OWNER LOOKING TO SELL THEIR BUSINESS.

A

s anticipated, the Autumn

were measured.

5% of the ordinary shares in the company,

Budget saw an increase

Whilst the increased tax bill at the end of

allowing them to exercise at least 5% of

in capital gains tax (CGT)

a sale might dissuade some owners from

the voting rights; and held an entitlement

rates, being the tax

selling their business, it is important to

to at least 5% of either: distributable

payable when an individual

note that relief is still available for those

profits and assets on any winding up of

who qualify (as detailed below).

the business; or the proceeds of sale if

sells shares in a trading company.

the company were sold.

Effective from 30th October 2024, the lower rate of CGT has been increased from 10% to 18% and the higher rate has

BUSINESS ASSET DISPOSAL RELIEF

Selling shareholders who qualify for BADR currently pay a lower rate of 10% on the first £1M of gains made on the sale

been increased from 20% to 24%.

There had previously been commentary

Unlike CGT which increased with

of their shares and that £1M represents a

around CGT rates potentially being

immediate effect, business asset disposal

lifetime limit per individual which can be

aligned with income tax rates, nearer

relief (BADR) remains unchanged until 6

split over multiple share sales, including

the 40% mark, so whilst the CGT hike

April 2025.

in different businesses, provided the

might come as an unpleasant shock to

BADR is available to individuals selling

conditions are met on each occasion.

shareholders, there is also some relief

shares provided for the two years prior

However, for disposals made on or after

across the market that the increases

to the date of sale that they; held at least

6 April 2025 the rate of CGT payable

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BREWERS JOURNAL

BUDGET when an individual qualifies for BADR will

which is established for the benefit of all

changes specific to breweries and other

increase to 14% and will increase again to

the employees of the business. This is a

businesses with licenced premises.

18% for disposals made on or after 6 April

form of indirect ownership, meaning the

Off-trade alcohol duty was kept in line

2026.

employees don’t actually hold shares in

with RPI inflation and Draught Relief was

The fact that BADR is still available, and

their own names.

increased by 1.7% which will hopefully

that rates are increasing incrementally,

As the majority shareholder, the trustee

help narrow the gap in price between

may provide some peace of mind for

has a responsibility to ensure that the

alcohol purchased in pubs, bars and

prospective sellers.

business is supportive of a culture of

taprooms and alcohol purchased in

However, it is important for any sellers

employee ownership.

supermarkets.

considering an exit in the short to

However, the board of directors of the

medium term to plan ahead, ideally

trading company retains responsibility for

However, the 1.2% increase to employer’s

looking to time any disposal such that

the day-to-day running of the business.

National Insurance contributions and

they maximise reliefs available.

The business owners will achieve a

the increases to the national minimum

market-value exit from the business, in

wage will be keenly felt in the hospitality

the same way as if a trade sale had been

sector and are sadly expected to cause

undertaken, but significantly there will be

significant problems for many businesses.

EMPLOYEE OWNERSHIP TRUSTS

no CGT payable on the disposal, so this Whilst a number of UK breweries already

remains the pinnacle of tax efficiency in

Despite the changes to CGT and BADR,

exhibited some form of employee

terms of selling a business.

there still remain clear tax advantages to selling shares in a business rather than

ownership, West based out of Glasgow for example, Abbeydale Brewery was possibly the first to make the move to the employee ownership trust model when

ALCOHOL DUTY AND NATIONAL INSURANCE CHANGES

extracting value by other means, such as dividends or salary. That said, these tax savings can be maximised with forward planning and proper professional advice.

the business was sold in October 2024.

For those new to employee ownership,

Whilst the CGT changes affect

a majority shareholding is sold to the

shareholders across all industries,

trustee of an employee ownership trust,

the budget also brought in some

Introducing LalBrew Pomona™ Selected by

Named after the goddess of fruit abundance, LalBrew Pomona™ is the yeast for modern, hop-forward beers. This new hybrid brings you distinctive peach, citrus and tropical fruit flavors, controlled haze, and robust fermentation performance.

Now available in 500g packs 11g sachets coming soon

lallemandbrewing.com/pomona

lallemandbrewing.com

brewersjournal.info

WINTER 2024/25 |

17

SAFETY

HOW TO BOOST EFFICIENCY AND WORKER SAFETY ENSURING SAFETY IN THE BREWING INDUSTRY SHOULD ALWAYS BE A TOP PRIORITY. THE SIGNIFICANCE OF SAFEGUARDING WORKERS WHILE MAINTAINING OPERATIONAL EFFICIENCY CANNOT BE OVERSTATED. HERE’S SOME WAYS YOU CAN ACHIEVE THAT IN YOUR OWN BREWERY FROM BECCA DODDS OF DRAEGER SAFETY UK.

B

rewing facilities often

providing peace of mind to those

contain hazardous gases

responsible for corporate health and

such as carbon dioxide

safety.

(CO2), chlorine (Cl) and

Smart asset management systems utilise

ammonia (NH3), which

advanced docking technology. These

pose significant health risks to workers.

systems automatically log records and

Thankfully, these risks can be

upload comprehensive data captured

significantly reduced through effective

by each device, including alarm STEL

and reliable gas monitoring and

(Short term exposure limits) and TWA

detection, a crucial aspect of health and

(Time weighted average), testing status,

safety for every brewery.

calibration history, sensor vitality and any

Even though advancements in

alarms triggered during use.

technology have simplified gas

Multiple pieces of equipment can be

monitoring and detection processes, they

updated simultaneously with necessary

remain complex.

updates or settings configured

Managing gas detection at an individual

automatically while devices are docked,

level is challenging due to factors

ensuring that each device is fully up-to-

like evolving industry regulations, gas

date and compliant for its next use.

exposure limits, and the need to manage diverse teams using gas detection equipment across large or remote sites.

COMPREHENSIVE DATA MANAGEMENT

Simple errors, such as improperly calibrated equipment or incomplete

Data is increasingly recognised as a vital

bump testing, can lead to serious safety

company asset. Successful enterprises

incidents. Therefore, these essential

are data-driven, making connections

safety assets are only truly effective when

between disparate items of information

properly managed.

and applying smart analytics to predict and anticipate events.

THE CRITICAL ROLE OF ASSET MANAGEMENT

Draeger’s smart safety approach to managing assets via cloud solutions and other smart tools provides data-based

Effective asset management entails more

support across a wide range of industrial

than just ensuring that all gas detection

processes, resulting in tangible benefits.

equipment is operational and providing

This holistic approach combines

accurate data to meet regulatory

safety-related software applications

standards.

and connected safety devices, offering

It also involves making sure that every

deeper insights for better and informed

gas detection device in your inventory

decision-making in asset management.

receives essential firmware updates

The main benefits include increased

and that calibration data is recorded

efficiency, improved risk management,

and uploaded to your monitoring and

and enhanced profitability, all supported

recording system each time a device is

by reliable and transparent equipment

docked.

data workflow management and data

This thorough management helps

analytics.

protect every team member in potentially

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hazardous environments.

Smart asset management systems

Significant technological advancements

provide vital device information to users

in gas detection device management

and managers, sending automatic push-

have addressed many of these

notifications if a device requires testing or

challenges, benefiting users and

calibration.

BREWERS JOURNAL

SAFETY

These systems can also predict

and regulatory compliance during

maintenance needs, such as

inspections and audits. Additionally,

replacement sensors and calibration

the data collected through monitoring

gas bottles. Each device generates a

systems can be analysed to identify

full operational report upon docking, detailing the device and station status.

Additionally, historical data for each device is stored in the cloud in compliance with GDPR, making reports easily searchable and shareable via automated email reports.

This feature significantly reduces the amount of paper previously needed to maintain printed test certificates, aiding in your business’s environmental and sustainability efforts.

Data is increasingly recognised as a vital company asset,” Becca Dodds, Draeger Safety UK

trends and areas for improvement, further enhancing safety and efficiency.

Effective asset management enhances safety and compliance in gas detection and monitoring, reduces downtime through automatic device updates, and provides peace of mind with comprehensive data reporting and storage.

This approach helps create a safer working environment in brewing industry settings where hazardous gases are present.

THE IMPORTANCE OF MONITORING SYSTEMS

worker safety by ensuring that any deviations from normal operating conditions are detected and addressed

Monitoring systems are crucial for

promptly.

ensuring that gas detection equipment

Monitoring systems also support

operates effectively and safely. Real-time

compliance with regulatory standards

monitoring provides immediate feedback

by maintaining accurate records of gas

on gas levels, helping to prevent

levels and equipment performance.

potential hazards before they escalate.

These systems enable breweries to

This proactive approach enhances

demonstrate their commitment to safety

brewersjournal.info

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19

TECHNOLOGY

A NEW HOME FOR BREWING TECHNOLOGY AS A MANUFACTURER KNOWN FOR ITS LONG-STANDING WORK IN THE BEER SECTOR, KRONES’ BREWING EQUIPMENT TECHNOLOGY HAS NOW FOUND A NEW HOME IN ANOTHER INDUSTRY.

L

ast autumn, the Krones

“When Krones started to consider

Group debuted a proprietary

embarking on the path towards

bioreactor for biomass

alternative food processing and precision

fermentation. It is suitable for

fermentation, I knew one thing for sure:

the biomanufacture of cells

Nothing could be better suited for

based on precision fermentation or cell

these production processes than the

cultivation.

technology we’d developed for poseidon,

The bioreactor is a system solution

which is already firmly established in the

developed by Steinecker for the field of

brewing sector.

alternative food processing that makes

“That is because basically we also

it possible to manufacture new food

work with cells here, but for beer it’s

products like alternative proteins for meat

yeasts,” says Alexander Scheidel, Head

substitutes, and whey and egg proteins.

of Alternative Food Processing at Steinecker.

The development team used Steinecker’s knowledge of and

He adds: “Still the idea as such is not

technology for fermenting beer,

enough on its own. You need open-

combined it with Krones’ aseptic

minded, forward-thinking partners, too,

expertise, and adapted it to accomplish

who are prepared to invest in such a

the cell-based manufacturing of new

technology and to accompany you along

food products.

that road.” And Steinecker found that

The bioreactor’s heart is a circulation

partner – the Swiss start-up Food Brewer.

system that has already given years of successful service in brewing

Both companies recently signed a

applications.

cooperation agreement in order to exploit synergies for their R&D work and market entry plans. They have joined forces to test various applications, and also make the technology available to other companies for experimentation with their own recipes.

“We at Krones and Steinecker hope that this cooperation will enable us to put poseidon through its paces in regard to alternative food processing and thus validate it.

“To make sure the test results obtained are as broadly based as possible, the cooperation agreement includes a clause to the effect that Food Brewer can also use the bioreactor as a pilot system

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BREWERS JOURNAL

TECHNOLOGY for experiments carried out for other

It is installed in a sterile tank with familiar

customers,” explains Maike Fischer, Sales

steam and/or condensate barriers

Food and Beverage at Krones.

and used for cell cultivation or for fermentation.

“The Krones Group is one of the world’s leading companies in precisely the field

The system is particularly well suited

that is of vital importance for us and our

for producers wanting to operate on a

future success: in machinery and plant

large scale: That is because, for tanks

manufacture with in-depth expertise in

larger than 25,000 litres especially, it

handling liquids and liquid nutrients,”

is far easier and more cost-effective to

adds Christian Schaub, co-founder of

integrate a circulation system than an

Food Brewer and its CEO.

agitator.

“We are thoroughly convinced of the salient advantages offered by this

Food Brewer is a new-food start-up

technology with the circulation system –

from Switzerland based in Horgen near

and our vision is to also win over all other

Zurich. The company uses fermentation

new-food producers.

concepts from the brewing industry

The poseidon fermentation system, a

to make plant-based foods and food

tried-and-tested process used in brewing

ingredients on a sustainable basis.

technology, was the basis for developing

It cultivates natural plant cells, such as

the Steinecker bioreactor.

coffee and cocoa, and uses them to

Instead of an agitator, the bioreactor features a circulation system equipped with aseptic valve technology, Christian Schaub

manufacture cocoa and coffee powder “Instead of an agitator, the bioreactor

for the food industry, thus offering

features a circulation system equipped

consumers a sustainable alternative to

with aseptic valve technology from

conventional products.

Evoguard and a low-shear aseptic pump from Ampco Pumps.

brewersjournal.info

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21

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE YEAST REPORT WITH A HIGH SPECIFICATION DRIED YEAST, RE-PITCHING BECOMES POSSIBILE, BRINGING WITH IT THE POTENTIAL FOR SIGNIFICANT SAVINGS IN ANNUAL YEAST COSTS, EXPLAINS ANDREW PATERSON, TECHNICAL SALES MANAGER FOR THE UK, IRELAND AND SCANDINAVIA AT LALLEMAND BREWING.

L

et’s face it, brewers these

Continuous improvement, and R&D are

days are under the cosh. The

key elements of the Lallemand global

combined pressures of high

strategy, which gives us great insight into

ingredient and energy prices,

the effort that goes into creating high

competition from global

quality dried yeast, suitable for use in the

‘craft’, a crowded independent market

brewing industry; it is not easy.

and high levels of inflation and interest have come together to present brewers

For brewing, the required specifications

with a perfect storm.

go far beyond those needed for the production of yeast created for our

The SIBA UK Brewery Tracker shows a

baking, distilling and wine businesses,

net loss of 94 breweries so far this year,

and is the reason that we have

and the recent budget shows no signs of

designated our yeast plant in Vienna as

easing the pressure (apart from cutting

the sole production site for most brewing

duty by one penny a pint).

yeast within the Lallemand Group.

The strap line ‘made with the highest

This plant is isolated from strains

quality ingredients’ is ubiquitous across

of Saccharomyces cerevisiae (var

the independent UK brewing sector, but

diastaticus), and is capable of hitting

in a high pressure environment money

industry leading specifications for dried

inevitably talks, and quality can begin to

yeast. By contrast, most white label yeast

slide with brewers replacing the highest

is produced factories catering to many

quality ingredients, with ones actually

different sectors, such as baking, without

representing the lowest cost.

the same attention to detail employed.

The lowest cost and the highest quality rarely go hand in hand, and brewers taking this route ought to consider whether or not they would be happy to

genuinely very high.

For re-pitching to be successful, quality is imperative, Andrew Paterson

If craft brewers don’t maintain high levels

The consequence of the great efforts

of quality, what is to stop drinkers looking

Lallemand go to create high specification

elsewhere. After all, who wants to drink

dried yeast is that we can offer brewers a

exciting, but low quality beer?

solution to their cost pressures, while not

Yeast has certainly not been immune

having to compromise on quality. While

to the cost cutting measures we have

hardly a revolutionary practice, with a

seen of late. Recent years have seen the

high specification dried yeast, re-pitching

introduction of many low cost, white label

becomes a possibility, and with it comes

brands selling yeast at fractions of the

the potential for significant savings in

price of established producers.

annual yeast cost.

Lallemand is a family owned

This could reach into the tens of

biotechnology company which has been

thousands for a larger craft brewery

making yeast in its own plants since 1923.

which doesn’t already re-pitch their yeast.

sell the lowest cost beer.

For the independent brewing sector to thrive, quality really does have to be at the forefront of what we do.

Global brewers may create less exciting products than those in the independent sector, but their levels of quality are

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BREWERS JOURNAL

BREWERS INTELLIGENCE For re-pitching to be successful quality

In many respects, these actions are

is imperative, without it, any contaminant

among the first principles of brewing,

will exponentially increase during each

and are standard practice at the larger or

subsequent fermentation leading to

family brewers.

atypical fermentation, flocculation and

Smaller brewers however, often do not

flavour changes. Lallemand active dried

have the resources or qualified people

yeast meets this high specification for

with this knowledge in house.

reuse.

Part of the Lallemand offering is that we

Recently, Lallemand have been running

do have these, and as well as holding

courses in the UK, Sweden, Estonia

courses, our technical support team are

and Spain where our qualified technical

more than happy to visit customers to

support team have been teaching

help them implement these systems

brewers how to implement yeast re-

within their breweries. Our tagline is ‘We

pitching in the brewery.

Brew With You’ for a reason.

The lowest cost and the highest quality rarely go hand in hand, Andrew Paterson

This course has focussed on the fundamentals of yeast cell biology before

With tough times come tough choices.

moving on to a detailed discussion of

As a business you could choose to cut

yeast counting and staining using a

costs by moving away from suppliers of

microscope and haemocytometer.

quality ingredients and expose yourself

A cost justification for the procurement of

to the increased level of risk that comes

laboratory equipment was also provided.

with choosing a budget supplier.

Following the theoretical element of

Alternatively, you could invest in raw

the course, we ran a practical workshop

materials, people and training, and allow

demonstrating to brewers how to use a

these people to use their new found

microscope to count cells, and how to

skills to identify opportunities to increase

utilise that knowledge to pitch the correct

efficiency, reduce costs and drive quality

quantity of yeast into their fermentations.

across your business.

Cheers to your next project delivery partner No matter the complexity of your project, NIRAS is here to provide you with resilient solutions and, robust project management processes.

From master planning to design, construction, and compliance, our multi disciplined team of experts delivers tailored, end-to-end solutions for the brewing and beverage industry.

brewersjournal.info

Choose NIRAS as your trusted partner to keep your business competitive and build a sustainable future.

DECISION SUPPORT EVALUATE DESIGN IMPLEMENT TRANSITION OPTIMISE

If you would like to chat to our team email:

contactuk@niras.com

Scan this QR code to access our latest brewing report NIRAS Brewing Report 2023 – Building sustainability into brewing

WINTER 2024/25

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23

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE HOP REPORT IN TODAY’S BEVERAGE AND BREWING INDUSTRY, DIGITALIZATION, INNOVATION, AND SUSTAINABILITY ARE KEY DRIVERS OF CHANGE. YET, PERHAPS EVEN MORE CRITICAL IS THE PURSUIT OF EFFICIENCY— USING VALUABLE RAW MATERIALS AS EFFECTIVELY AND SPARINGLY AS POSSIBLE. FOR BREWERIES OF ALL SIZES, THIS FOCUS IS PARAMOUNT, EXPLAINS MARKUS ERNST, TECHNICAL MANAGER OF BREWING SOLUTIONS AT BARTHHAAS.

W

hile highly efficient hop products

REDUCING BEER LOSSES AND CAPITAL INVESTMENT

have been used for decades to

When static dry hopping — dosing

impart bitterness,

loose or bagged hop pellets without

since the 1990s there’s been a growing

any equipment — reaches its technical

emphasis on infusing beers with as much

limits, brewers often consider investing in

hop aroma and flavour as possible.

modern, fully automated dosing systems

The rise of styles such as hazy pales and

with hop retention. This is an expensive

juicy IPAs has led to dramatic increases

process.

in hop quantities used.

Equipment for producing hop slurries —

Hop dosages of up to 5 kg per hectolitre

mixtures of hops and beer (or deaerated

are now quite common. Even as the craft

water) — is significantly cheaper, but with

beer industry trends toward less hop-

these systems, all the hop particles are

driven beers like lagers, heavily hopped

flushed into the tank.

brews remain a powerful way to stand

The plant particles introduced must then

out and build a diverse portfolio.

be separated using centrifuges after

Dry hopping technology also offers an

dry hopping, or tanks must be emptied

opportunity to bring the quality and taste

above the hop/beer phase via secondary

of non-alcoholic beers closer to their

valves, leading to high beer losses.

regular counterparts, keeping all of your

This occurs when dried hop particles

customers happy.

come into contact with beer, swell, and then fall apart.

However, along with these advantages

Spectrum is naturally 100% dispersible,

come challenges that brewers know all

so it doesn’t create hop waste that needs

too well. Tests with pellets have shown

to be removed by any of these methods.

that 1 kg of hop pellets can absorb

This means you spend less time and

up to 14 litres of beer. In some beer

effort removing spent hop material, lose

styles using three or more kilograms

less beer during production, and are less

of hops per hectolitre, up to 50% of the

likely to need expensive equipment to

“finished”—and already dry-hopped—

manage hop material.

beer is lost.

Most hop aroma components are more

While enriched hop pellets like Lupomax

or less insoluble in cold water without

can reduce beer losses, the fundamental

any further treatment, so many products

problem of dosing and removing spent

are intended for use in the hot area of the

hops remains.

brewing process to increase solubility.

Sooner or later, every brewer who uses

Therefore, it is difficult to dissolve aroma

dry hopping methods has to grapple with

components without using a non-

issues like yield and costs.

hop solvent, which isn’t popular in the brewing industry. Spectrum is produced

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This is where Spectrum offers significant

uniquely, making all aroma and flavour

advantages and flexibility compared to

components dispersible in cold water

conventional hop products.

without any carrier or solvent.

There are, of course, a number of liquid

Our studies have shown that Spectrum

hop products on the market. Where

can significantly reduce production times

Spectrum stands out is in offering the

by allowing full natural flavour to develop

efficiency you need while providing all

more quickly.

the flavour, aroma, and other valuable

Customers have reported savings of over

components you expect from hop

a week when producing heavily hopped

pellets.

beers.

BREWERS JOURNAL

BREWERS INTELLIGENCE These gains are particularly noticeable

beta-amylase — break down non-

The goal of our collaboration was to

when adding hops in the cold section of

fermentable sugars in the residual

completely replace the hop pellets with

the brewing process.

extract, potentially triggering a new

liquid hop products while retaining the

Another standout feature of Spectrum

fermentation in the presence of yeast.

original flavour.

is that, unlike other hop products like

This can lead to an increase in diacetyl

The resulting beer, named Meta-

pellets, it has no negative effect on yeast

content, exceeding the taste threshold.

Hoptopod, clearly shows that efficiency

performance during fermentation. This

Additionally, the alcohol content can

can be significantly increased while still

means you can harvest and reuse the

increase significantly, which can lead to

delivering full natural hop flavour.

yeast.

non-compliance with legal requirements,

Although traces of bitter acids from dry

particularly in non-alcoholic beers.

For the data collection, 40 hL batches

hopping are transferred to the harvested

With Spectrum, these enzymes are

of both Hoptopod and Meta-Hoptopod

yeast, the absence of insoluble plant

inactivated to ensure this process cannot

were brewed. All relevant parameters,

particles means the yeast can be

occur as a result of its use.

such as brew volume, bottling volume,

reused — even if the beer is hopped with

and losses, were documented.

Spectrum during primary fermentation.

To demonstrate the positive effects of

Thanks to the use of liquid hop products,

Consequently, using Spectrum offers

using Spectrum alongside other liquid

beer production and bottling volume

great potential for increasing hop aroma

hop products from BarthHaas, we’ve

increased by over 10%.

intensity through biotransformation

collaborated on projects showcasing the

Beer losses were drastically reduced to

of hop aroma components into more

benefits of these innovative products.

just 3% of the cast-out quantity, and a

fruity notes and releasing aromas from

One such project was the conversion

time saving of around 25% was achieved

precursors.

of the Hoptopod recipe from Dogma

from mashing to bottling.

Brewery in Serbia.

NO HOP CREEP

Hoptopod is the brewery’s best-known beer and top seller in the Balkan region

Tests have shown that Spectrum does

— a West Coast-style IPA that’s been in

not produce “hop creep.” Hop creep

their portfolio for a long time. The original

occurs when hop enzymes — especially

recipe uses 100% T90 pellets.

brewersjournal.info

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25

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE GRAIN REPORT FOR ROBIN APPEL, MANAGING DIRECTOR OF WARMINSTER MALTINGS, THIS YEAR’S WEATHER PATTERN HAS RAISED SOME CONCERNS. AND WITH CHANGING WEATHER PATTERNS COME POTENTIAL CHANGES IN THE MARKET, TOO.

L

et’s face it, brewers these

Spring barley up 900,000 tonnes. Across

days are under the cosh. The

Scotland it has been a similar story, the

combined pressures of high

Winter crop down 7%, the Spring crop

ingredient and energy prices,

up 4%.

competition from global

‘craft’, a crowded independent market

But this Spring outcome from English

and high levels of inflation and interest

farms was a close run thing! For example,

have come together to present brewers

the perfect ‘window’ for planting Spring

with a perfect storm.

barley in the south of England is February 15th to March 15th.

Harvest 2024 has been hailed as the

But this was never possible, this year,

second worst harvest on record, and the

with the rain constantly getting in the

worst harvest since the 1980’s. (The latter

way. Instead, for many farmers, lSpring

probably relates to 1984, when much of

sowing never really got going until the

the English cereal crop was completely

end of April.

flattened to the ground by exceptional storms that crossed the country a couple

Even then, seed went into less than

of weeks ahead of harvest).

perfect seedbeds, and farmers prayed for the rains to return. Come May, the

This years poor performance is all about

rains did return, and the barley crops

crop yields that were never there in the

eventually established well despite being

first place, so another serious shortfall,

more than a month behind schedule.

but we are mostly talking about wheat.

The month of June was also kind to the

Again we can blame the rain, but not an

barley crop, short periods of sunshine

individual storm. Instead, 12 months of persistent precipitations.

As far as I am concerned, it started raining last October (2023), and has not stopped since, and the guys at the Met Office are now repeating as much.

So, not surprisingly, plantings of Winter barley - sown end of Sept/early Oct. - were reduced. I do not think this has had any real detrimental impact on the brewing industry.

Coincidentally, at the same time we saw a ‘correction’ to the demand for Maris Otter barley (Autumn sown), due to a downturn in demand for ‘Otter malt in North America.

Instead, the figures suggest that any Winter barley not planted, was turned over to Spring barley. Winter barley production across England is down

The total English barley crop in 2024 is estimated to be a little short of 5 million tonnes, with Scotland contributing a further 2 million tonnes, Robin Appel

700,000 tonnes in 2024 (compared to 2023),

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BREWERS JOURNAL

BREWERS INTELLIGENCE (interspersed with more rain), but no

The total English barley crop in 2024 is

French names determined to establish

heatwaves to stunt leaf and stem

estimated to be a little short of 5 million

their own domains here.

development.

tonnes, with Scotland contributing a

Now, the suggestion is that perhaps

The Winter barleys made it to harvest

further 2 million tonnes (1.7 million tonnes

our famous Maritime Climate is instead

almost on schedule, mid to third week

of Spring barley).

destined to become more wet, even

of July, but the early samples were not

The U.K. malting industry as a whole

more Maritime you might say. So how will

as bold as expected, due to lack of sun.

requires just 2 million tonnes from the

that impact U.K. cereal production?

But later harvested crops did improve, to

total crop of 7 million tonnes.

being very acceptable.

So there is no real shortage of barley, the

Well, that will not suit the wheat crop.

Grain nitrogen content was a ‘stand out’

malting market just has to pick it’s way

Wheat prefers weather more akin to

feature, being at the lower end of the

through the available crop, seeking out

a Continental Climate - long sunshine

preferred range (1.40 - 1.65%), but with

bold samples of the right variety, with an

hours and fierce heat in the summer.

much of the Winter variety Craft being

acceptable nitrogen content, plenty of

Barley, on the other hand, belongs to a

even lower still, rendering a lot of it

germinative capacity, and germinative

Maritime Climate, and as we have seen

unsuitable for brewing.

energy.

this year, could continue to thrive within

The Spring barleys remained lucky, the

But this year’s weather pattern has

continued unsettled weather allowing for

raised some concerns, and precipitated

But barley cannot attain the same sort

an extended growing season stretching

speculation that perhaps, after all, we

of crop yields that wheat can, so without

the harvest date to the third week of

may have misunderstood the impact

wheat the overhead costs of cereal

August.

of climate change on our British Isles.

(barley) production will likely escalate.

Ten to fifteen years ago, all the talk

So, when the farmer’s cereal crop of

All the wet has probably contributed to

was the promise of something akin to a

choice becomes Winter barley or Spring

the boldness of the grain, and, again, low

Mediterranean climate, and all across the

barley, the demand for malt will almost

grain nitrogen, albeit mostly well within

south of England, once prime malting

certainly need to be a bit stronger than it

the preferred range (1.40 - 1.65%).

barley ground was quickly turned over

is today. I am not talking about volume, I

to vineyards, including some famous

am talking about value!

our shores.

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WINTER 2024/25

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27

BREWERS INTELLIGENCE

BREWERS INTELLIGENCE THE SALES REPORT AS THE GLOBAL BREWING INDUSTRY CONTINUES TO EVOLVE AND TRANSFORM, ONE CONSTANT IN RECENT YEARS IS THE ONGOING GROWTH IN THE FIELD OF NO- AND LOWALCOHOL BEERS. IT’S A TREND THAT LOOKS TO CONTINUE IN 2025, TOO.

The trade association is calling on the

that will create a hugely positive impact

Government to align existing no and low

on the health of the nation.

thresholds with that of other nations to

“Clear descriptors that align with other

help drive sales and boost the economy.

markets will help unlock availability, raise awareness and drive consumption of

Emma McClarkin, CEO of the BBPA,

alcohol-free drinks across the country.

explains: “Whether someone is choosing

“We welcome the Government’s support

moderation, keeping pace with many

for the no and low category to help

Christmas festivities, or just doesn’t drink

realise its potential”

alcohol, these sales show brewers and pubs are catering to all.

The no and low category continues to

“With the popularity of no and low

grow at a rapid rate year-on-year with

increasing, we stand ready to support

86% of pubs now serving a no and low

the Government in taking the necessary

option, and 8% serving it on draught, up

steps to align our no and low alcohol

from just 2% in 2019.

descriptors with other markets.

This is compared to 77.8% and 1.7%

“This important move would allow the

respectively in 2019.

category to continue to flourish, benefit

From a public health perspective there

A

the consumer, and allow the pub to

is clear and robust evidence that no

continue being a home away from home.”

and low alcohol drinks are effective in

round 120 million pints of

supporting those seeking to moderate or

no and low-alcohol beers were consumed in the UK

In its latest report, the BBPA also

in 2023. That’s the headline

says that the industry has adapted to

figure released by the

reduce their alcohol consumption.

changing habits, highlighting that more

And across the Atlantic, at the time of

BBPA in the run-up to Christmas. A figure

than 425,000 bulk barrels of no and low

going to print, the Brewers Association

they also anticipated could swell by a

alcoholic beer, equivalent to 120 million

has just released its 2024 Year in Beer.

significant 20 million more by the end of

pints, sold in 2023. This is up 14% on 2022,

With the growing demand for mindful

this year.

when more than 370,000 bulk barrels

drinking, non-alcohol beer sales soared

In short, there is and remains a growth

were sold.

(scan dollars up 30%+ year-over-year from January through October) as

opportunity for those looking to enter to broaden their presence in this space.

In the UK the existing threshold for

brewers refined their techniques to

‘alcohol free’ is 0.05% ABV, whereas

deliver flavour-packed options, they add.

The data shows that pubs’ sales of no

many other nations define alcohol free

and low alcohol in December 2023

as 0.5% ABV. Aligning the thresholds will

amounted to 12% of all sales for that year

provide a level of fairness for UK brewers

alone, up from 11% in 2022.

and will help to contribute towards the

With the industry serving up more

Government’s commitment to drive

options and sales thriving, the association

growth which will boost the UK economy.

explains, it means that the pub is even more inclusive and welcoming than ever

Taking this step will raise awareness

before this festive season.

of the no and low options, support innovation, and provide even greater

With no and low options growing

choice to consumers, the BBPA says.

in popularity, it is important that the Government takes meaningful steps

Luke Boase, founder of leading non-

over the coming months to address the

alcoholic brewer Lucky Saint, adds:

disparity in UK descriptors compared to

“There is an exciting opportunity for the

other markets.

Government to support consumers in understanding no and low drinks, and

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BREWERS JOURNAL

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BREWERS JOURNAL

The team at Pillars Brewery: Walthamstow, London. 2024

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WINTER 2024/25

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31

PILLARS BREWERY

THE UK IS BLESSED WITH A NUMBER OF EXCELLENT BREWERIES PRODUCING SUPERB LAGERS. SINCE 2016 PILLARS BREWERY IN LONDON HAS BEEN DOING JUST THAT. HERE, CO-FOUNDER GAVIN LITTON AND HEAD OF SALES PETER KENNELLY OUTLINE THEIR COMMITMENT, ABOVE ALL ELSE, TO QUALITY.

B

eing a lager brewery

“And from a personal point, knowing you

And after several years he made the

is challenging, very

can have an influence on a business is a

move to a private equity-backed

challenging. You can

big reason why anyone wants to wake up

business to join a client he had worked

call it cliché, I suppose,

on a Monday morning and do their job.

with at Deutsche Bank. Here, he worked

but we believe quality is

Luckily at Pillars we have a great team,

directly with the management team on

always going to win. We might not be the

great support and a great product that

projects designed to grow the business.

cheapest lager, and I don’t ever want us

I’m proud to sell.”

to be, because the quality is there.”

Joining Pillars in December 2021,

But for someone that had wanted to start

Kennelly is part of a team that includes

their own business since they were 13, it

the brewery’s four founders: Gavin Litton,

wasn’t long before the opportunity arose

Peter Kennelly is in bullish form. And the head of sales at Walthamstow-based

to leave the firm and start out elsewhere.

Pillars Brewery has every right to be.

In the challenging market he identifies,

“I was friends with Omar since University,

the London brewery continues to grow

and along with his brothers Eamonn and

and, as he says, that’s down to the quality

Samie, we would go on to start Pillars.

of the liquid. Some 34 awards for their

And the intention was to build a lager-

beers in the last few years help back up that claim, too.

At the end of 2021, the seasoned sales veteran, though he’d loathe such an accolade, left the revered Berkshirebased Siren Craft Brew to join Pillars and bring his wealth of expertise to help elevate and spread their lager cause.

“I was really excited to see what the team here were doing. That’s with the beer,

Lager is noncyclical so we protect ourselves from periods of hype and downturn,” Gavin Litton, Pillars

focused brewery. “Why? It’s a huge part of the market, with lager accounting for about 80% of all pints sold in the UK. It’s also non-cyclical so we protect ourselves from periods of hype and downturn.”

As a self-funded business, they would train as brewers with Litton taking on the position of head brewer for the first three years. Running the taproom on the weekends would mean, as is a familiar story, the brewery was a seven day a

the branding, the lot,” he recalls. “Being

week calling for a good few years. “We

part of a brewery that solely produces

learned a lot in that period,” he smiles.

lager is not without its challenges but

Eamonn Razaq, Omar Razaq, and Samie

the absolute priority is, and remains, the

Razaq. Other members of the team

A significant focus of the team’s funding

consistency and quality of the beer.”

include head brewer Marius Matulevicius,

was committed to securing the brewery’s

who joined from Beavertown in June

traditional Bavarian-style brewhouse,

He adds: “I hope it doesn’t sound like

2021, marketing manager Kayleigh Bell,

complete with its own lauter tun.

I’m being disingenuous but it really is

Danielle Chivers, Braden Fletcher, José

Because, as Kennelly said earlier, quality

the quality of the product. And thanks

Silva and Rachel Perry.

was always at the forefront of production.

to that, in 2024 alone, we’ve seen a

The brew team also tailor the water

huge increase in the number of inbound

But let’s rewind, and before Pillars

profile for each brew using their onsite

enquiries coming in from customers in

came to be, Litton was studying for this

water treatment plant and complete the

Brighton, Herefordshire, Manchester,

Computer Science BSc at the University

process with a minimum of four weeks of

Leeds and beyond.

of Sheffield. Upon graduating he would

cold conditioning.

join Deutsche Bank’s graduate scheme.

“They are all asking how they can get

Initially starting in technology he’d

Litton is also keen to point out that the

our beer and, you can imagine, to see

transition into the Investment Banking

brewery’s commitment to producing

that demand from across the country is

Division, focusing on Tech, Media and

Bavarian-style lager in the UK has

very humbling and shows we are doing

Telecoms Mergers and Acquisitions.

environmental benefits, too.

something right.

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“From early on, we set out to offer

BREWERS JOURNAL

PILLARS BREWERY THEME

Founded in 2016, Pillars Brewery has become a leading name in the world of lager

brewersjournal.info

WINTER 2024

|

33

PILLARS BREWERY Bavarian-quality lager in London but without the negative CO2 impact of having to import it from Bavaria or the Czech Republic,” he explains.

“Our goal is to bring UK quality up to the standards of Bavaria, and I think we’re getting there. All without the impact that importing has on the environment.

“The cost of delivering one keg from Bavaria is the same as driving a car for 35 miles here. We’re focused on changing the narrative of UK lager,” adds Litton.

And in doing so, Pillars are one of number of excellent UK breweries producing equally great lagers and helping change that narrative.

“It’s amazing,” says Kennelly. “We have customers that don’t want to work with the big macros and instead choose to showcase a number of independent UK lagers on tap. So when we see our beers alongside brilliant breweries like Lost and Grounded Brewers, Utopian, Braybrooke and Orbit is a great feeling.”

He adds: “It’s satisfying because I feel that the lager category was the slowest to grow alongside the UK craft beer scene.

It was almost something of an ugly duckling at a time where Double IPAs and Imperial Stouts would dominate.

“But things have come full circle and the amount of breweries now making lager is a testament to the demand from the consumer and the increased quality we have here in the UK.” And as Pillars Brewery approaches its 10th anniversary milestone, co-founder Litton remains vindicated by the team’s decision to their beloved liquid.

“As Peter says, we’ve found that the UK

PILLARS BREWERY - BEER SNAPSHOT

pub scene is getting increasingly warm to putting a UK lager on tap. And they can

Pillars Pilsner

Pillars Helles

exist alongside some European imports

Style: Pilsner

Style: Helles

ABV: 4.0%

ABV: 4.8%

in growth and we continue to see an

Pillars Haus

Pillars Cold Porter

increase in demand. Ultimately, we’re

Style: Session Lager

Style: Porter

ABV: 3.5%

ABV: 4.4%

Pillars Original Pale

Pillars Icebock

Style: Session IPL

Style: Eisbock

ABV: 4.5%

ABV: 8.0%

and macros, too.

“The speciality lager market remains

just really happy to be part of that conversation.”

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BREWERS JOURNAL

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DORKING BREWERY

HOW INDEPENDENT BREWERIES SHAPE MODERN BRITAIN INDEPENDENT BREWERIES ARE FAR MORE THAN THE BEER THEY PRODUCE. THEY ARE ABOUT COMMUNITY, CREATIVITY, AND A CELEBRATION OF LOCAL IDENTITY. HERE, WITH HELP OF TEAM AT DORKING BREWERY, WE EXPLAIN WHY.

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O

ver the years, the UK

shift; they are actively shaping it. They are

has witnessed a decline

redefining what a pub can be, offering

in traditional pubs.

unique experiences and a diverse range

With roughly 300 pub

of handcrafted beers that cater to a more

closures in the first half

sophisticated palate.

of 2023 alone, there’s no better time to get out of the house and support your

THE PUB CULTURE

local, especially after the brutal throes of the COVID-19 pandemic.

Independent breweries are at the

However, amidst this narrative is a sign

forefront of pub evolution. They are

of earnest hope, with the Society of

proving that pubs can thrive by offering

Independent Brewers (SIBA) reporting a

something distinctive.

14% rise in beer production, highlighting

Taprooms, brewery tours, and beer

independent breweries’ growing

festivals provide exciting alternatives to

influence and market in modern Britain.

the traditional pub experience.

These breweries create spaces where

This shift represents much more than

beer enthusiasts can explore new

just a change in where we enjoy a beer.

flavours, try new beers, and connect with

Instead, it highlights a cultural evolution,

the passionate people behind the pints.

with local breweries leading the charge.

One example of this trend is Dorking

They are not simply filling a void left by

Brewery’s acquiring The Old Horse pub

vanishing pubs but actively reshaping our

in Dorking. By offering their own range of

relationship with beer and building a new

craft beers in a pub setting, they provide

culture for communities nationwide.

a unique experience that challenges the

Independent local breweries, like Dorking

dominance of chain-owned pubs with

Brewery, are not just responding to this

standardised offerings.

BREWERS JOURNAL

DORKING BREWERY

This model allows Dorking Brewery to

welcome opportunity for genuine human

Ultimately, independent breweries

showcase their creativity and directly

connection.

are not just about beer; they are about

connect with their customers, fostering

community, creativity, and a celebration

a loyal following and a thriving local

The decline of traditional pubs is

of local identity. As they continue to

business.

undoubtedly a loss for British culture.

innovate and grow, they are shaping a

However, the rise of independent

new chapter in the story of British beer

Commenting on this, Neel Singh,

breweries offers a refreshing and exciting

that promises to be even more exciting

Managing Director at Dorking Brewery,

alternative that shows great optimism for

and flavourful.

said, “We believe in bringing the brewery

the industry.

to the people.

“Whether through our taproom, community events, or our range of beers at one of our three pubs, we’re creating spaces where people can connect with the craft and enjoy a truly local experience. This direct approach is proving incredibly effective, creating a community that allows us to share our passion for great beer with a local audience.”

BRINGING PEOPLE TOGETHER Perhaps most importantly, local breweries are fostering a renewed sense of community. They provide spaces where people can gather, connect, and share their passion for good beer. In a world increasingly dominated by digital interactions, these breweries offer a

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37

BRANDING

CREATE A WINNER REBRANDING A BREWERY ISN’T JUST ABOUT A FANCY NEW LOGO, IT’S ABOUT DIGGING INTO WHAT MAKES IT TRULY STAND OUT. TIM WEAVER OF MARKETING AGENCY THE BRAND WEAVER EXPLAINS HOW VALE BREWERY’S REBRAND WON THEM THE BRANDING OF THE YEAR AWARD AT THE BRWERS CHOICE AWARDS.

W

e kicked things off

A VOICE THAT STANDS OUT

by really getting under the skin of

Let’s face it—too many breweries end

Vale. This wasn’t

up sounding the same. We made sure

about buzzwords

Vale didn’t fall into that trap. Their voice

like “community” or “quality” but about

needed to reflect the personality of the

finding what made Vale special. Was it

brand—fun, approachable, and friendly.

their rich history? The people behind the

We crafted a tone of voice that was

scenes?

unique and memorable, helping Vale

Or the local culture that’s been brewing

connect with their audience in a way that

with them since 1995? Uncovering those

felt genuine.

hidden ingredients, like a master recipe,

This wasn’t bland, one-size-fits-all

helped us discover what set them apart

messaging. We made sure Vale’s voice

from other breweries.

had real character, the kind that people

We also took a hard look at where

could recognise, even without seeing the

they stood in the market against their

logo.

rivals. Understanding their positioning was key to helping them stand out in a

BRING THE BRAND TO LIFE

competitive space.

With the brand core in place, it was time

KNOW YOUR AUDIENCE INSIDE OUT

to get the word out. But this wasn’t about throwing a few posts on social media.

We made sure every touchpoint—

Next, we had to know who Vale’s

whether it was online, in-store, or at

audience really was. We didn’t settle

events—was consistent with the brand.

for surface-level descriptions—we built

Vale’s messaging didn’t just announce

detailed personas that reflected real

new beers; it spoke to the heart of what

people. Whether it was the hardcore beer

they were all about. Every campaign,

enthusiast or the casual pub-goer, we

every interaction, was designed to build a

wanted to know exactly why they chose

connection and deepen loyalty.

Vale over the next brewery.

When it came time to create visuals, we

By understanding their audience’s

had a crystal-clear vision of what would

motivations, preferences, and habits,

resonate with their audience.

we could tailor messaging that spoke directly to their needs and desires. This

So, how did it all pay off? Besides winning

helped create a connection that felt

Rebrand of the Year, Vale saw a 19%

personal, not generic.

bump in buying customers, a 24% rise in beer club members, and a huge 135%

DEFINING THE BRAND CORE

increase in online orders.

The award was just the cherry on top—

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Every great brand needs a strong core.

Vale’s rebrand transformed the way they

For Vale, we defined their purpose,

connected with their customers.

mission, vision, and values—all key to

Vale’s success wasn’t just luck—it was

shaping their decisions. But the real

the result of a thoughtful, purposeful

game-changer was their purpose. We

approach. With a clear understanding

call it their North Star, guiding every

of their brand, a distinct voice, and deep

move they made. When Vale was faced

customer insight, they created something

with choices, they could look to that

that genuinely connected.

purpose and know if it aligned. This clarity

Any brewery can follow this path and

helped them avoid shiny distractions and

craft a brand that doesn’t just stand out,

stick to what truly mattered, ensuring

but forges lasting connections, all it takes

their brand stayed on track.

is the commitment to get stuck in!

BREWERS JOURNAL

BRANDING

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39

NITROGEN

CREATING A SUSTAINABLE BREWERY AS A RELATIVELY CHEAP, ABUNDANT AND INERT GAS, NITROGEN HAS MANY USES IN THE FOOD AND BEVERAGE SECTOR FOR PRESERVATION, PACKING AND TRANSPORTATION. A HYBRID APPROACH BETWEEN NITROGEN AND CO2 HAS ALSO SEEN BREWERIES DRASTICALLY REDUCE COSTS AND IMPROVE PROCESS EFFICIENCIES. HERE, CHART INDUSTRIES OUTLINE A NUMBER SOLUTIONS THAT REDUCE COST AND WASTE AND SIMULTANEOUSLY IMPROVE YOUR ENVIRONMENTAL FOOTPRINT.

N

itrogen dosing is used

The time needed for the nitrogen to

installation.

during the canning

dissolve into solution can be accelerated

Specially developed software controls

or bottling process

by increasing the amount of liquid

gas processing for 24/7 unmanned

and reduces the Total

exposed to the nitrogen molecules in the

operation with full system updates

Package Oxygen (TPO)

headspace over a shorter period of time.

and carbon capture volumes available

by displacing oxygen in the headspace

This can be done by simply shaking the

remotely in real time.

and dissolved oxygen in the product.

can of pressurized beer dosed with liquid

Pioneered and proven in the US,

One part of liquid nitrogen warms and

nitrogen for 2-5 minutes and will produce

CiCi is now available across Europe

expands into 600 parts gaseous nitrogen

an equivalent solubility state as 5 days of

with manufacturing in Germany and

pushing the oxygen out of the headspace

cold storage.

aftermarket support from 22 centres.

This process can be used in both bottles

A further benefit of liquid nitrogen dosing

LIQUID CYLINDERS

and cans and because of the volumetric

is a reduction in packaging materials.

effect is far more efficient than gaseous

The trapped liquid nitrogen vaporizes

In both dosing and carbon capture

nitrogen purging.

craeting pressure that adds rigidity to

nitrogen and carbon dioxide are stored in

the container meaning thinner container

liquid form in specially designed portable

walls and hence less material.

liquid gas cylinders or tanks.

before the container is closed.

The primary reason for liquid nitrogen dosing is preservation and shelf-life extension through nitrogen’s inert

For economic storage of gases the

CO2 RECOVERY AND RE-USE

properties. However, the use of nitrogen

volume has to be reduced through compression or liquefaction. The former

over CO2 in certain beers has been

Since 2016 CiCi® technology has been

typically results in banks of high pressure

a notable innovation as it provides a

simultaneously eliminating emissions and

cylinders that have to be manually

creamier, smoother mouthfeel compared

reducing costs and supply chain volatility

handled and are susceptible to running

to the prickly sensation of CO2.

through a circular economy where

out.

These so called “Nitro Beers” also provide

carbon dioxide from the fermentation

Liquid cylinders are low pressure and

an aesthetic cascade of nitrogen bubbles

process is affordably captured, purified,

hence much safer plus manual handling

in the glass when the beer is poured.

liquefied and returned at >99.9% purity for

is eliminated, which is a further safety

The science behind this is that nitrogen in

re-use during carbonation.

benefit.

the headspace of a closed beer ensures

In a three step process, gas is dried to

Oftentimes liquid gas deliveries are

that the CO2 stays dissolved and bubbles

remove moisture, scrubbed to remove

triggered automatically through

are unable to form.

volatile organic compounds (VOCs) and

telemetry, which optimizes the ordering

other impurities, and chilled below -34.7

process and prevents cylinder run outs.

However, when the can or bottle is

°C to convert carbon dioxide gas to a

opened nitrogen gas is released and the

liquid.

CO2 bubbles out of the beer creating the

The CiCi range spans three models and

much sought after visual cascade effect.

is suitable for brew pubs with an annual

For in-can “Nitrogenation” craft brewers

production around 2K hL all the way to

should package the low carbohydrate

much larger operations producing >200K

beer from the brite tank within 1.2-1.8

hL.

vol range and fill using an open-air

With a small footprint, the system can fit

or counter pressure filler, dose with

into existing spaces and begin recovering

nitrogen, seam, and store cold for 5 days.

CO2 for re-use immediately after

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BREWERS JOURNAL

NITROGEN

The main reason for liquid nitrogen dosing is preservation and shelf-life extension

brewersjournal.info

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41

NITROGEN

USING NITROGEN AS A SUBSTITUTE MANY BREWERIES NOW USE NITROGEN ALONGSIDE CARBON DIOXIDE. IN GERMANY, ONE SUCH BREWERY HAS RECOGNISED THE BENEFITS OF GENERATING THEIR OWN NITROGEN OVER RELYING ON LIQUID GAS SUPPLY AND EXCLUSIVELY USING CARBON DIOXIDE IN VARIOUS PROCESSES. HORST NOWOSAD, PROJECT ENGINEER AT OXYSYSTEMS EXPLAINS HOW THEY DID IT.

enables continuous and smooth

relatively easily and is the most cost-

brewery operation and reliable nitrogen

effective way to ensure good product

production. The new installation also

quality right from the start. We speak

ensures that no expensive carbon dioxide

of degassed water when we mean a

has to be purchased in the future.

reduced oxygen content.

After wort preparation in the brewhouse and the main fermentation in the

OXYGEN IN THE BREWERY

fermentation cellar, the fermentation tanks and later the storage tanks

In food & beverage production, it is

are cooled down for the secondary

always necessary to keep the oxygen

fermentation and maturation of the beer.

content in the product as low as possible.

The secondary fermentation/maturation

The presence of oxygen is a prerequisite

takes up to six weeks. At the end of the

for the growth of aerobic germs, such as

storage period, the finished beer is either

mould. Oxygen also has an unfavourable

bottled directly or first sent for filtration

effect on colour and taste. Especially if

and then temporarily stored in the

prolonged heat treatment is necessary.

pressure tanks. The beer is then bottled

Oxygen reacts oxidatively with the

or kegged from these tanks.

amino acid methionine, ascorbic acid

If the storage tanks are emptied in

(vitamin C), flavonoids (secondary

the course of feeding the filter or the

plant substances) and unsaturated

pressure tanks for feeding the bottling

fats and lipids. Oxygen also promotes

plants, carbon dioxide is generally

photosensitized oxidation (triggered by

used. This not inconsiderable amount

visible light) in transparently packaged

of carbon dioxide can be completely

foods. The shelf life of a product

replaced by nitrogen.

therefore depends heavily on the residual

In addition, keg filling can be operated

oxygen content.

with 100% nitrogen and bottle filling with

Oxygen can be removed from water

a CO2 / N2 gas mixer with up to 80%

A

using chemical or physical processes.

nitrogen.

As chemical processes are based on

t the brewery

Carbon dioxide recovery only makes

the addition of a reducing agent and

Herbsthäuser, nitrogen

limited economic sense for larger

are therefore usually unsuitable for

is used in the beer tanks

breweries. Any additional demand in

production, only physical degassing will

alongside carbon dioxide

parallel with carbon dioxide recovery can

be discussed below:

for pre-charging or for the

also be covered by suitable in-house

For example, approx. 9 parts per million

KEG system.

nitrogen production.

(ppm) dissolves in water at 20 °C in

At the beginning of 2024, Lanz

The extent to which nitrogen is used

ambient air with 21% oxygen.

Drucklufttechnik was commissioned to

in breweries depends primarily on

A low partial pressure shifts the

replace an old existing system with a

the various processes in the brewery.

equilibrium so that less oxygen dissolves

new, more efficient nitrogen system from

Examples of nitrogen applications

or the dissolved oxygen is released.

Oxysystems.

include pre-pressurizing or emptying

These two relationships are used for

Lanz Drucklufttechnik from Pleinfeld and

tanks or containers.

degassing

Oxysystems GmbH from Herrsching are

Furthermore, N2 can also be used very

partners of many breweries.

well for water degassing. Examples of

Turnkey system solutions including

oxygen applications can be found in

installation, commissioning and

wort aeration and the aeration of yeast

By introducing an oxygen-free stripping

maintenance are offered to breweries by

propagators or yeast cultivation.

gas, the concentration of oxygen and

Mr. Christian Lanz and his team.

Water is the basis of all beverages.

thus its partial pressure is reduced.

An all-round “carefree package”

Oxygen can be removed from water

The shift in phase equilibrium causes the

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STRIPPING DEGASSING

BREWERS JOURNAL

NITROGEN oxygen to pass from the water to the gas

The nitrogen N2 PSA system generates

On the one hand, the hot exhaust air can

phase. In breweries, CO2 is usually used

the required gas from the atmosphere,

also be used to heat rooms. An additional

as a stripping gas.

nitrogen (N2) is extracted and purified,

heat exchanger can be used to heat

As it is produced during fermentation and

while the rest is returned to the

water or other solutions at the same time.

is also used for carbonation and other

atmosphere.

This saves additional heating costs and

processes, it is almost always available.

A special compressed air station purifies

further reduces your CO2 impact. The

However, many breweries use nitrogen,

and filters the air under pressure before

application also drastically balances the

which is generated from ambient air.

it enters the nitrogen generator, which

operating costs of the system.

Depending on the system design, cold

is equipped with a Siemens S7 control

water can be degassed to less than 20

system.

ppb parts per billion (ppb).

Oxygen, CO2 and all other trace gases

Nitrogen is more efficient at removing

are absorbed by the carbon molecular

oxygen and is not absorbed by degassed

sieve, allowing nitrogen to enter the dual

The reduction is drastic. To put this in

water like CO2, making it ideal for

buffer storage system.

perspective with conventional supply

producing still beverages.

The system works continuously and

(liquid nitrogen deliveries).1 litre of liquid

Conversely, CO2 is preferred for

automatically ensures a constant flow of

N2 is equal to 79 g CO2.

carbonated beverages. The deaerated

high-purity nitrogen. The gas produced

A recent study took the energy intensity

water is buffered with CO2 to minimize

is permanently monitored with a high-

of liquid nitrogen production as 0.549

recontamination with oxygen, and the

quality nitrogen sensor.

kWh/kg, equating to 79 g CO2 per litre

CO2 used is largely incorporated into the

Appropriate system settings are used

of liquid.

product.

to issue alarm messages as needed to

The carbon footprint of liquid nitrogen

ensure a controlled nitrogen supply.

comes from its physical manufacture,

The system guarantees the highest purity

through compression and fractional

of nitrogen and includes an advanced

distillation of air, and from its

gas monitoring process that allows both

transportation to an end-user site.

In the case of the brewery Herbsthäuser,

local monitoring and remote diagnostics,

The advantages of using nitrogen in

the in-house generator can produce over

ensuring continuous proper operation.

breweries are becoming increasingly

30Nm3 of nitrogen with a quality of up to

The purified nitrogen is stored in

clear and the market is growing steadily.

99.9%.

a storage tank for various brewery

Independence from gas suppliers and

The OS-25-NX nitrogen generator

processes. For carbonation, the pure

annual cost savings are now often

works according to the pressure swing

nitrogen is mixed with CO2 in the desired

an important reason for switching to

adsorption (PSA) process described

ratio (usually 70/30) and then stored in a

nitrogen self-generation.

below.

separate tank at the required pressure.

In addition to the direct financial savings,

In this process, the nitrogen component

This turnkey solution provides breweries

breweries can produce beer in an even

is separated from the purified

with the most cost-effective and efficient

more climate-neutral way.

compressed air and made available

operation.

Utilizing heat recovery, renewable

for further processing in a downstream

The compressed air system, which is

energy, energy-efficient systems, and

process tank. Peak consumption can

required for self-generation, provides

reducing transportation collectively help

easily be covered by additional N2

a corresponding heat in addition to the

to significantly lower the CO2 footprint.

intermediate storage tanks.

compressed air.

THE NITROGEN PRODUCTION PROCESS

brewersjournal.info

CARBON FOOTPRINT REDUCTION

WINTER 2024/25

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43

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CANNING

CANNING ON THE CONTINENT A key feature of the can filler was the collection of all CO2 exhausts.

IN HEINEKEN’S ZOETERWOUDE BREWERY, THE BUSINESS TRIALS A NUMBER OF NEW PRODUCTS FROM BREWING TO PACKAGING WITHIN ITS R&D PLANT. AND RECENTLY, THEY INVESTED A NEW CANNING FACILITY WHERE QUALITY AND CONSISTENCY CAME BEFORE SPEED. brewersjournal.info

H

eineken has operations

was to achieve a high quality result with

in more than 70 markets

such a low output that could then be

and in the last decade

scaled up for high speed production.

the business have

With the area already supporting a

significantly increased

number of activities already, space was

their exposure to emerging markets,

also quite challenging especially in terms

which will be a catalyst for further growth.

of the height and footprint required.

Supporting this activity is the R&D pilot

However, working very closely together

plant at Zoeterwoude in The Netherlands.

with Heineken personnel, Enterprise

In this hall Heineken have a wide variety

developed a plan that overcame the

of plant and equipment that allows them

difficulties to make a user friendly and

to brew, test and package future beers in

ergonomic line.

different formats.

Cans are delivered to the plant as full

Enterprise Tondelli have been working

height empty can pallet stacks at 2.8 m

in the R&D pilot plant for a number of

high. Enterprise Tondelli supplied one

years now and have delivered several

of their high-level stainless steel can

packaging projects ranging from bottle

depalletisers that automatically remove

filling to tunnel pasteurisation.

interlayer boards and then sweeps the cans onto a high level conveyor.

The latest project supplied by the

There are several all stainless steel

business is a new canning facility rated at

models available ranging from a simple

1,500 cans per hour. Part of the challenge

unit rated at 1,500 cans per hour up to

WINTER 2024/25

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45

CANNING 17,000 cans per hour before entering the

complete conveying solutions. The dryer

high speed range.

with integral fan in sound deadening

Mindful of their environmental footprint

enclosure ensures that no water is left

an ionised air can rinser was selected

in the punt or on the sides of the cans

that obviously has no water consumption yet effectively cleans the cans with the ionised air causing any static held dust etc, to empty out.

A rotary can filler/seamer with double CO2 flushing before filling was used and achieves on average less than 50 ppb pick up.

An important feature of the can filler was the collection of all CO2 exhausts. A special system was designed and fitted

We are very happy with the result and the low DO achieved, Jan Pieter van Kempen, Heineken

before packing off.

Jan Pieter van Kempen, manager of the R&D facility said: “We knew that it would be difficult to find a can filler/seamer of this small size that met our stringent performance criteria.

“That’s why we approached Enterprise Tondelli for this. We are very happy with the result and the low DO achieved.”

Garry Wilson, senior project manager for Enterprise Tondelli added: “As on

so that all gases could be discharged

previous projects it was a pleasure

safely rather than into the factory

working with the Heineken team on this

ambient.

demanding project. I appreciate the professional and collaborative approach

A new drying tunnel was also fitted post

of the Heineken personnel.

pasteuriser from Enterprise Tondelli’s

“This has been another interesting and

manufacturing partner Eurosistemi who supply many types of driers along with

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WINTER 2024/25

A rotary can filler/seamer with double CO2 flushing before filling was used.

rewarding project – may Heineken continue delivering great beers”

BREWERS JOURNAL

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PROCESS CONTROL

PROCESS CONTROL IN THE BREWERY PROCESS CONTROL IN BREWING IS COMPLEX BUT ESSENTIAL. BY EMBRACING MODERN TECHNOLOGY, BREWERIES CAN HELP ELEVATE THEMSELVES ABOVE THE COMPETITION.

significantly improving production

visible cues using multi-coloured LEDs

practices.

to indicate proper operation or process

He explains: “The brewery industry

faults, enabling any issues to be resolved

exemplifies the positive impact of recent

quickly with minimal interruptions

developments in fluid process control.

to production. This status indication

“Modern breweries employ advanced

is supported by more advanced,

process control systems to manage

fieldbus technology, which enables

every stage of beer production, from

process components to be integrated,

mash preparation to fermentation and

commissioned and operated more easily.

packaging.

For smaller installations, modern

“Automated systems monitor and

communication technologies offer a

adjust the flow of ingredients, ensuring

greater freedom to experiment with new

consistency in flavour and quality.

recipes while retaining the consistency

“Precision sensors control the

and repeatability associated with the

W

fermentation temperature and pressure,

brand.

hen it comes

crucial for producing different types of

Furthermore, the ability to monitor

to brewing,

beer.”

operations remotely with notifications of

monitoring and

As one of the simplest and most

alarms and out-of-tolerance conditions,

managing each

common examples, he explains, it only

enable operators to focus on core tasks

stage of the

takes a deviation of a couple of degrees

and even spend time away from the

process is imperative to ensure quality,

during mashing or fermentation to have

brewery.

consistency, and efficiency in beer

a noticeable impact on the flavour of the

production.

beer, which affects product quality.

By operating in a sector where even

Process automation has numerous

the smallest variations can significantly

benefits, especially in terms of

He explains: “Beyond control valves,

affect the final product, process control is

repeatability and accuracy. Modern

sensors also play a vital role in

central to making beers that meet both

process control valves can deliver this as

establishing the data points required

consumer expectations.

well as achieving a long service life in a

for a consistent production facility and

According to Kieran Bennett, industry

hygienic environment that is exposed to

while many have remained unchanged

account manager at Bürkert, recent

regular washdowns and humidity.

for years, new technologies can improve

innovations in this area have focused on

Aside from a clean and polished

process performance.

precision, automation, and sustainability,

aesthetic, process valves can offer highly

“Flowmeters are just one example. The

PRECISION DATA COLLECTION

challenges of accurately measuring the flow of fluids containing entrained gases have more recently been overcome using surface acoustic wave (SAW) technology.”

Their solutions for the brewery sector include the ‘Element’ series of pneumatic control valves, which are well-suited to many applications, from small scale craft processes to much larger industrial-scale enterprises.

Left: Process control is central to making beers that meet expectations

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PROCESS CONTROL

Hepworth Brewery is using a Greensteam heat pump to deliver low-carbon heat to fuel the brewing process.

Around 70 percent of all UK industrial energy demand is for heat,

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BREWERS JOURNAL

PROCESS CONTROL He says: “The flowave offers excellent

atmosphere, and boost it via Futraheat’s

were adopted across the whole brewing

accuracy, even with challenging fluids,

heat pump to deliver useful steam back

process, it would reduce our emissions

while retaining the flow and hygienic

to the brewery at 130°C.

significantly.

characteristics of normal process

This will reduce the brewer’s reliance on

“Sustainability has driven the way we do

pipework.

a CO2-emitting oil boiler and enables it to

business from day one. We have always

“Recent advances in fluid process control

switch almost all of its heat requirement

looked to source our barley and hops

are transforming the food and beverage

for wort boiling to the electrically

locally wherever possible, to minimise

industry, driving improvements in

powered heat pump, which runs on a

our food miles, and since moving to our

precision, automation, safety, quality, and

green electricity tariff.

current brewery in 2016 we have put in

sustainability.

In future, the pilot project could be

place a number of measures to make us

“These innovations not only enhance the

scaled up site-wide to offset almost all of

a more sustainable business. This heat

efficiency and reliability of production

the fossil fuel generated heat used at the

pump trial is an important next step on

processes but also support the industry’s

brewery.

our sustainability journey.”

commitment to producing safe, high-

The key to the heat pump is a novel,

The company behind it, Futraheat,

quality products while minimising

patented turbo compressor, known as

believes their technology can be applied

environmental impact.

TurboClaw, which sits at the heart of

to many industries beyond brewing.

“As technology continues to evolve, fluid

Around 70 percent of all UK industrial

process control will remain a key area

energy demand is for heat, and much

of focus, shaping the future of food and

of this can be delivered via high-

beverage manufacturing.”

temperature heat pumps.

Its CEO Tom Taylor adds: “Heat is a major

PUSHING THE PUMP BOUNDARIES And in the world of pumps, a British brewery has become the first UK business to trial a new type of heat pump which can cut emissions by up to 90 percent.

Sussex-based Hepworth is using a Greensteam heat pump, developed by Surbiton start-up Futraheat, to deliver low-carbon heat to fuel the brewing process.

Unlike most heat pumps, which deliver

If this technology were adopted across the whole brewing process, it would reduce our emissions significantly, Andy Hepworth

component of a huge range of industrial processes, from pharmaceuticals to food and drink, and vast amounts of this is delivered by steam.

“Until now, heat pumps have been both unaffordable and unable to deliver heat at the temperature that industry requires. This project demonstrates the technology can now be implemented within a brewery.

“We’re confident it can then be rolled out across a range of industries, in the UK and worldwide.”

The current project has been delivered in partnership with Hepworth Brewery and

hot water up to around 80°C, the Futraheat heat pump can produce steam

the Greensteam system and can boost

the Department for Energy Strategy and

up to 130°C, vital for the brewing industry.

temperatures by up to 60 degrees.

Net Zero’s Industrial Energy Efficiency

The prototype heat pump is the latest

The ground-breaking heat pump is one

Accelerator (IEEA) programme, managed

step in a long-term sustainability drive by

of a number of initiatives being adopted

by the Carbon Trust.

the independent brewer.

by the brewer as part of its commitment

Futraheat secured £2million investment

Hepworth Brewery expects the new

to sustainability. Other measures include

in 2023 from backers including the Clean

heat pump will reduce the energy

solar panels, a reed bed and a new waste

Growth Fund to develop and deploy

consumption and carbon emissions

system which will convert organic matter

their next-generation machine, which will

associated with wort boiling by up to 90

in wastewater into biomethane.

incorporate two TurboClaw compressors to deliver heat up to 150 degrees.

percent, whilst lowering fuel costs by up to 40 percent, with potential to roll out

Hepworth Brewery chairman Andy

The company said it’s also in discussions

the groundbreaking technology across

Hepworth said: “This pilot project is

with a number of industrial end users

the whole brewing process.

demonstrating how Hepworth Brewery

who could adopt this next iteration of the

Heat, delivered through high temperature

can adopt innovative technology to

heat pump technology.

steam pipes, is a vital component of

switch off our oil boiler and use a reliable

brewing, and many other industrial

new way to recycle our waste heat with

processes, and is usually delivered by

minimal emissions.

boilers running on gas or fuel oil.

“The high temperature heat pump from

With the new system, Hepworth Brewery

Futraheat will help us cut costs and CO2

can now recycle waste vapour from the

and is straightforward to integrate within

brewing process, normally vented to

our existing processes. If this technology

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QUALITY CONTROL

QUALITY CONTROL AND THE BEERS YOU BREW IN BREWING, MAINTAINING QUALITY AND CONSISTENCY IS ESSENTIAL. HERE DAVID HOLCOMBE, THE KEY ACCOUNT DEVELOPMENT MANAGER AT LABFACILITY, OUTLINES HOW WITH THE RELIABLE TOOLS BREWERS CAN GET THINGS RIGHT, CONSISTENTLY.

B

rewing involves a complex

Apart from fermentation, temperature

Accurate readings at each stage of

process, with each stage—

also plays a role in mashing and storing

the brewing process allow brewers to

ingredient handling,

the beer before it reaches the consumer.

track every important variable, from

mashing, fermentation,

Temperature variances in these stages

initial mashing to fermentation, with

and packaging—requiring

can also affect flavour and consistency,

confidence.

close monitoring.

so careful monitoring and accurate

We often hear similar questions from

Brewers simply can’t afford to let things

equipment are essential.

brewers about how best to maintain temperature control and ensure

like temperature control slip through the cracks, as even minor deviations can

Consistency isn’t just an advantage—it’s

measurement accuracy. Some of the

have a significant impact on taste and

critical to maintaining customer trust

most frequently asked questions include,

quality.

and brand reputation, especially for craft

“What’s the most important piece of

Fermentation is one of the most sensitive

brewers who may not have the same

equipment for maintaining temperature?”

stages. Any inconsistency in temperature

resources as large breweries to absorb

and “How can we get the most accurate

can result in significant changes to the

costly mistakes.

readings?”

beer’s flavour, alcohol content, and

We offer a range of temperature sensors

Our general recommendation for

overall quality.

that meets the specific needs of brewers.

most brewing setups is to use RTDs,

From highly accurate thermocouples

especially in critical areas where precise

This makes precision temperature

to RTDs (Resistance Temperature

temperature control is a priority.

control a non-negotiable requirement for

Detectors), these products are designed

Although thermocouples are versatile

breweries aiming to produce a reliable

to deliver the precision and reliability

and popular, RTDs offer higher accuracy,

product.

brewers depend on.

which can make a noticeable difference

Left: Pt100 4 wire class B Resistance Thermometer Centre: RTD Temperature Sensor with Hirschmann Connector Right: Hygienic Pt100 Resistance Thermometer

52

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BREWERS JOURNAL

QUALITY CONTROL when targeting a specific temperature

initial savings. Brewers who attempt to

Maintaining the same flavour profile and

range in the brewing process.

save money on basic quality control tools

quality over time helps small brewers

Additionally, we’re frequently asked

often find that it’s a false economy.

build a reputation for quality, even with a

about durability and ease of use.

The upside is that quality equipment

smaller production capacity.

Brewers want to know if our equipment

can help brewers improve both product

We recognise that brewing is as much an

will withstand a high-paced production

quality and process efficiency.

art as it is a science, and we’re committed

environment without frequent

When you have reliable, accurate

to supporting brewers by providing the

recalibrations or replacements.

equipment, you reduce the chance

tools that ensure quality control without

Our sensors and probes are designed for

of failed batches and achieve greater

limiting creativity.

exactly that—consistent, reliable readings

consistency, which is critical for brand

The temperature sensors we offer

even with heavy use.

loyalty.

allow brewers to work confidently,

Additionally, high-quality equipment

knowing they have the precision needed

allows brewers more freedom to explore

to maintain their standards while

new recipes or tweak existing ones.

experimenting with new ideas.

PITFALLS AND BENEFITS One of the main pitfalls in brewing is

With accurate, dependable

relying on substandard equipment,

measurements, they can confidently

Investing in quality measurement tools

which can lead to inaccurate readings,

experiment, knowing that they have

is more than just a technical decision for

inconsistent quality, and even spoiled

control over each variable.

brewers; it’s a commitment to producing

batches.

Small craft brewers benefit from reliable

a consistent, high-quality product that

While it may seem appealing to cut costs

equipment because it enables them to

will keep customers coming back for

by purchasing less expensive equipment,

consistently produce unique products

more. With these total measurement

the potential long-term losses from

that appeal to customers without the

solutions, brewers have the reliable data

wasted product or damaged brand

risks associated with batch-to-batch

they need to protect their product, brand,

reputation can quickly outweigh any

variations.

and craft—batch after batch.

brewersjournal.info

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53

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DECARBONISATION

ARE WE ACTUALLY READY TO DECARBONISE HEAT? THE PATH TO DECARBONISATION STARTS WITH A SINGLE STEP. WHETHER IT’S MEASURING YOUR IMPACT, APPLYING FOR A GRANT, OR CONDUCTING YOUR OWN FEASIBILITY STUDIES AND SHARING THEM, THE IMPORTANT THING IS TO START. AND HERE CHRIS LEWINGTON, THE FOUNDER OF BREW RESOURCEFUL, OUTLINES SOME OF THE OPTIONS AVAILABLE TO YOU.

F

or those who attended the

Beyond energy stability, if you sell into

wonderful Brewers Congress

pub groups or supermarkets, they will be

this year, you may have

introducing stricter guidelines on which

seen the panel I hosted

businesses they deal with, remember

of ‘Decarbonising Heat in

your carbon footprint is included in their

the Brewing Industry’, with panellists

Scope 3.

George Wade (Zevero), James Fawcett (Sustainability Consultant) and Dr Thomas

Sustainability sells. According to SIBA’s

Fudge (WASE).

Craft Beer Report, 48% of consumers

I chose this topic because it’s one of the

consider a brewery’s sustainability

most significant challenges our breweries

credentials when choosing their beer.

and the broader ‘craft beer industry’ (can

However, you must ensure that impartial

I still say craft beer?) must overcome to

data backs up your claims and that you

achieve net zero

communicate the data in an honest and

Little did I know, shortly after that panel,

progressive way. Ultimately every single

I would embark on this exact journey

one of us knows, that reducing your

as my company Brew Resourceful has

carbon footprint is the right thing to do.

recently started working with Vault City in Edinburgh as we set in motion their path to reach the promised land of net zero. In

CURRENT OPTIONS FOR DECARBONISING HEAT

this article, I want to combine the panel’s wisdom with my own real-life experience

I have recently conducted feasibility

of trying to decarbonise heat at Vault City.

studies on each of these for Vault City.

And if that isn’t enough of a hook, I have

So I can speak with some authority on

a bold statement, I believe right now is

them, although as we all know, no two

arguably the worst time to be investing in

breweries are the same.

new heating technology.

Electrify Your Steam Boiler: This is

WHY DECARBONISATION MATTERS

becoming an increasingly popular move and it’s pretty straightforward. Replace your gas steam boiler with an electric

I look forward to the day when the

one. Combine this with a solar array and a

business case for decarbonisation is

green energy tariff (the latter is essential)

engrained in our industry and we can all

to significantly reduce your carbon

focus on how to get there rather than

footprint.

why we should. But we aren’t there yet

However, there are some large

and as we are generally finding it harder

drawbacks to switching gas for electricity.

to make budget space, I do understand

Electricity is expensive (3-3.5x more than

the need to repeat the business case. So

gas) so their OPEX is high. They require

let’s get into it.

a huge amount of amps. For Vault City it would have been ~600amps, which is

brewersjournal.info

Energy price volatility is an ever-present

over the entire site allocation. They are

threat. Breweries can shield themselves

inefficient. For 1 kWh of electricity you put

from market fluctuations and rising costs

in, you get 1 kWh of heat out. Which is a

by investing in on-site energy production.

COP of 1.0

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55

DECARBONISATION

Heat Pumps: Easily the most promising

However, they do have their role in

biogas. I looked into buying this and

technology out there. James explained

breweries. Large breweries in remote

storing it on-site.

them so well on the panel, but to

areas use biomass as a self-sufficient

However, there are overwhelming

paraphrase him, they work in a similar

route to heat energy in their breweries.

challenges with compression, storage

way to your refrigeration plant, upgrading

There are many biomass fuel sources,

and transportation of biogas from large

heat in a series of compressors, they can

some of which are horrendous (virgin

AD plants. So then I turned to creating

turn ambient air into 80c water and even

wood) and some still have credentials

biogas on-site. Here’s where it gets fun.

steam.

(wood waste, brewers spent grains).

There are 2 options.

As you might expect, this is far more

Biomass boilers can create steam, but

efficient than an electric steam boiler,

the CAPEX cost between 120c and 157c

Creating biogas from spent grains. It’s

currently, an Air Source Heat Pump

steam is substantial, so be prepared

happening right now in Europe, check

that generates steam has a COP of ~2.5.

to settle for 120c steam. Ideal for the

out Gösser Brewery in Austria.

Sounds great, but unfortunately due

brewhouse, less so for heating water,

They are entirely self-sufficient from

to our energy pricing structure in the

steaming kegs etc.

the anaerobic digestion of spent grains, creating enough biogas to fuel their

UK, our electricity costs more than Gas meaning we need a COP of at least 3.5

Now the most interesting angle here

colossal brewery. Incredibly cool story

for us to run heat pumps for the same

is using brewer’s spent grains as your

and allows you to keep your existing

cost as Gas.

biomass fuel, it’s the ultimate self-

proven heating technology

As Heat Pumps are such new

sufficiency and sustainability story.

technologies, their CAPEX costs are

Many people will tell you it’s not possible

Dr Thomas Fudge’s work with WASE

huge. And without a COP of greater than

and I have been scoffed at by many at

shows us our future in brewery

3.5 you will likely never see a return on

the suggestion. Mainly due to the drying

sustainability, turning wastewater into a

your investment. The brewery at the

of the moisture content down from 80%

resource.

forefront of every major sustainability

to 20% and insufficient to fuel the daily

Traditional anaerobic digestion systems

technology win is Hepworth Brewery,

needs.

are slow and inefficient, but they use electro-methanogenesis to speed

they have a heat pump that claims a COP of 6.2 by upgrading waste vapour.

But trust me when I say, I am close to

up AD processes while creating high

It’s in the prototype phase at the time

cracking this case. For anyone who wants

concentrations of biomethane.

of writing, but easily the most exciting

to chat about this, reach out, I would

advancement for breweries. Hepworth

LOVE to talk to you about this.

Here’s how it works - electro-active

Brewery are so cool.

Biogas: And finally, the simplest switch

biofilms convert wastewater into biogas

that we could do right now, is run our

with higher methane content, offering a

Biomass: Biomass boilers are far from

current systems but with biogas.

faster and more energy-rich alternative to

new technology, in fact, the process of

But the challenge is, creating it.

conventional methods.

burning biomass (wood) for heat outdates

Anaerobic digestion produces methane

You will most likely create more

us all.

as a byproduct, which can be used as

biomethane than you would traditionally

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DECARBONISATION

COLLABORATION - THE KEY TO SUCCESS

use, so most likely you will need a CHP

get started right now whilst waiting for

(Combined Heat & Power) to harness the

heating technology to fit for you.

excess biogas into electricity. But with

Measure Your Impact: Start by measuring

efficient uses of electricity and gas, there

your energy usage per hl produced. We

The biggest strength our industry has is

is a path to total self-sufficiency from your

all have gas/electricity meters. Use them.

our collaborative nature, we should act

waste. Imagine that world.

But ultimately understanding your

on it every day. By sharing best practices,

The drawbacks here are ultimately the

brewery’s carbon footprint is the

pooling resources, and supporting one

drawbacks we all face, CAPEX availability

foundation of any decarbonisation

another, we can accelerate the transition

and brewery output.

strategy. Companies like Zevero can

to a more sustainable industry even if our

Creating biogas from spent grains

help breweries measure, reduce, and

budgets are small.

takes a colossal amount of space, and

report their emissions, providing a clear

considering a large proportion of our

roadmap for improvement.

breweries here in the UK are under

The path to decarbonisation starts with a single step. Whether it’s measuring

railway arches, I think this could only

Reduce Energy Usage: Switching to

your impact, applying for a grant, or

work as a collaboration.

a renewable energy contract is the

conducting your own feasibility studies

simplest yet most effective sustainability

and sharing them, the important thing

Perhaps you see why I made my bold

move you can make right now. Yet it’s

is to start. As an industry, we have the

statement at the start. Right now, this is

still not enough, as you really can’t beat

creativity, resilience, and camaraderie

the most difficult time to invest in new

simply reducing your usage. I conduct

to be the best. So, let’s get to work—

heating technology. I believe we are a

free benchmarking of your energy usage

together.

few years away from having the right

so you can see if your brewery is using

solution in front of us. That being said,

too much energy (benchmarked against

Chris Lewington has spent his career

there are still options and breweries

95+ other breweries).

working with breweries of all sizes,

around the world investing in them, so

helping them reduce costs, improve

it’s not that they don’t exist, but do they

I also have written a bunch of guides on

efficiency, and lower carbon emissions.

apply to our ‘craft’ side of the industry?

the Brew Resourceful website and talked

Over the past two years, his company,

a lot about this topic on my podcast,

Brew Resourceful, has worked with

The Modern Brewer Podcast. So the free

leading names in the industry such as

resources are out there. Use them.

Northern Monk, Full Circle, Murphy &

Save Heat for Later: Thermal storage

Sons, and Vault City to deliver practical,

Look, I appreciate this article might seem

is the future. But it doesn’t have to be

process-based solutions that enhance

a little bleak, with lots of complexions,

expensive. Frigid.Cloud is turning your

profitability and sustainability.

and not a lot of clear-cut answers

beer-filled fermenters into thermal

Chris is also a regular speaker at global

(welcome to sustainability). But

storage tanks, reducing loading on

brewing industry events, sharing his

decarbonisation doesn’t have to mean

your refrigeration plant and maximising

expertise on decarbonising operations

an overhaul of your entire operation

cheaper rates. This is affordable, available

and creating more resource-efficient

overnight. Small, strategic steps can

technology. Feel free to reach out and I

breweries.

make a big difference. Here’s how to

can share more.

PRACTICAL STEPS FOR BREWERIES

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57

MALT

MAKING THE MOST OF OUR MALT

THE BREWING INDUSTRY BOASTS A WEALTH OF LEADING INGREDIENTS SUPPLIERS ACROSS THE BOARD. AND MAKING THE MOST OF THESE FANTASTIC INGREDIENTS, ESPECIALLY IN A CHALLENGING ENVIRONMENT, MAKES A GREAT DEAL OF SENSE. HERE TIM O’ROURKE, FOUNDER OF THE BRILLIANT BEER COMPANY, EXPLAINS HOW WE, AS BREWERS, CAN MAKE THE MOST OF OUR MALT.

M

alt is the principal source of extract

kilogram or % Plato (approximately ¼ of litre degree value).

(fermentable sugar) which is fed to yeast to

This value is used to calculate the weight of malt required in

produce alcohol. Annd good quality malt

your recipe.

starts with good quality barley.

In order to recover the extract the contents of the endosperm

In the UK we are blessed with a favourable climate for

must be made accessible which is why we use malted barley

growing some of the best quality malting barley in the world,

rather than raw barley in brewing.

with a temperate maritime climate, moderate rainfall all

Malting is a semi industrial process, and although maltsters

the year round and reasonable sunshine particularly in the

can adapt the conditions to deal with more difficult barleys

summer months for harvest. However, changes to climate

by changing % moistures, steeping, and germination

makes growing malting barley more precarious.

temperatures, and the addition of gibberellic acid, the process

Malt is usually the most expensive ingredient in beer, and it is

has to be completed in a set time. Maltsters have to work with

necessary to maximise extract recovery.

what nature has given them.

The potential yield (extract) from a given batch of malt comes

During the malting process which involves the rapid

from the “as is” malt analysis shown either in litre degrees per

germination (sprouting) of the barley, natural enzymes are

% Extract efficiency = Volume of wort collected litres x original gravity in degrees Laboratory “as is” extract in litre degrees /kg.

x100

(Note: “as is” extract is the actual value of extract measured by the laboratory, while dry extract is corrected for the final malt moisture content).

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MALT released which degrade the cell wall and protein matrix

lower extract potential.

surrounding the starch granules in the endosperm.

It is not possible to recover all the available extract from the malt in the fermentation vessel, extract is lost through malt dust, final wort gravity and drain down of the mash tun, spent grains, wort retained in the spent hops and trub in the kettle or whirlpool.

Extract recovery is individual for every brewery. The % of extract efficiency for small scale brewers is between 85 and 95% and for larger brewers between 98 and 100% efficient.

The breakdown of the endosperm starts at the embryo and over a period of a few days progresses through the grain until it reaches the proximal end.

The process is described as “modification”, which is measured in the laboratory. The index of modification is usually recorded as “Friability” and is a guide to how much of the starch can be recovered.

The effects of endosperm modification is illustrated in the electron micrograph which shows the difference in structure between barley which still has intact beta glucan cell wall and small and large starch granules and malted barley after germination where the beta glucan cell walls have been stripped away leaving accessible large starch granules used

TYPICAL RUN OFF PROFILE FOR A STANDARD MASH TUN

by brewers to extract sugars during mashing.

Efficient operation of the mash tun and minimising volume of The degree of modification determines the best way to mash

wort loss in trub will maximise the mount of extract recovered

the malt to recover maximum extract.

from the malt.

In well modified malts with Friability values of >80% (shown in the right-hand image) all the starch granules are readily

The purpose of malting and mashing is to produce simple

accessible and can all be degraded by the amylase enzymes

sugar solutions to feed to yeast to produce alcohol. During

at mash temperatures between 62 – 68 C in an isothermal

fermentation yeast takes up the sugars to supply energy for

(single temperature) mash stand.

growth and to produce new yeast cells, and as a by-product of this process excretes alcohol.

A less well modified malt has a combination of well modified endosperm as shown in the right-hand image nearer the distal

“Yeast cannot live by bread alone”. Yeast needs more than just

end and unmodified cells shown in the left-hand image near

sugar to thrive, and all the nutrients required must come from

the proximal end, making it more difficult to recover the starch.

the malt.

To manage this problem decoction mashing was developed

The main additional requirement is nitrogen needed to build

to continue the endosperm breakdown started during

cell components. A healthy fermentation requires a minimum

germination, with an initial lower mash temperature of 50

of 160 mg free amino nitrogen (this is always corrected to

C (or even as low as 45 C) which goes through a series of

1040 gravity). Insufficient available wort nitrogen leads to slow

temperature rises of 62 C and up to 72 C finishing at 78 C.

and incomplete fermentation and off flavours in the finished

Barley which is more difficult to modify in the maltings is often

beer.

smaller diameter grains with higher levels of % nitrogen.

The structure of barley is determined by varieties and

The value of FAN (free amino nitrogen) is available from your

breeding but is significantly influenced by growing conditions

malt analysis.

and the environment.

As well as a source of soluble nitrogen, yeast needs trace minerals, vitamins and salts. All these are supplied by an all-

So far Maltsters have been able to manage the quality of

malt brew but can be supplemented by yeast food.

barley coming off the field and continue to deliver best quality

Fermentability of the wort is based on two processes:

malt into the breweries. Barleys with higher % nitrogen have

Recovering the maximum amount of fermentable sugar

less starch and so a lower extract potential. The difficulty will

available coming from the malt. This is measured by Original

come when Brewers must brew with less modified barley with

Gravity.

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MALT An effective fermentation makes sure all the simple sugars are

Reducing wort losses particularly in trub will increase volume

converted to alcohol. This will determine the % alcohol based

collected. This may involve changing from whole to pellet

on the difference between the Original Gravity less the Final

hops.

Gravity. How well the fermentation proceeds determines the

Managing attenuation to give a constant final gravity gives a

final gravity, which is required to set the value of the Original

chance to set the lowest Original Gravity while still maintaining

Gravity.

legal alcohol strength and beer quality.

By recovering the maximum amount of extract and careful control of Final Gravity through good fermentation practices

Coloured malts are generally 30% more expensive than standard malts as they have higher energy requirement for

Weight of malt required (kg) = Original gravity x Volume in litres Lab “as is” extract in litre degrees /kg.

roasting.

By substituting higher coloured dark malts for lower coloured malts and replacing the extract with pale malt can reduce the

including all the necessary wort nutrients you can reduce the

cost of the malt bill.

amount of malt required in each brew which will reduce the Reducing the % alcohol and amount of malt used can show

cost of malt and save on your raw material costs.

The % alcohol = (Original Gravity – Final Gravity) x Constant (0.13)

significant savings. Current excise costs are £19.08 per hl % abv (equivalent to 8 degrees OG and 2.0 kg malt per hectolitre).

It is possible to reformulate a beer, reducing the amount

WHAT YOU CAN DO TO GET BEST VALUE FROM YOUR MALT

of malt and alcoholic strength without resulting in a major change in the beer flavour and character.

(Note brewers producing under 5000 hl pa pay half duty rates

Malt costs have increased by between 15 to 20% as a result

and beers with alcoholic strength below 2.8% pay £8.42 per hl

of higher grain prices and increases in energy costs for barley

%).

drying and malt kilning.

Improving extract efficiency through better grist particle size optimisation, mash temperature control and balancing mashing and sparging ratios will increase the volume of wort recovered from the same malt bill.

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BREWERS JOURNAL

WHEAT THEME

NEW RESEARCH AIMS TO BOOST WHEAT’S DISEASE RESISTANCE

NEW RESEARCH THAT COULD INCREASE THE NATURAL RESISTANCE OF WHEAT TO A DEVASTATING FUNGAL DISEASE HAS BEGUN AT HERIOT-WATT UNIVERSITY IN EDINBURGH.

“Countries in Northern Europe are

resistant to this disease,” Dr Feechan

vulnerable to septoria because of the

said. “If we can find the difference in

weather,” explained Dr Angela Feechan,

these genes that give us resistance, they

a plant pathologist – an expert in plant

could be used to breed resistant wheat

diseases – at Heriot-Watt’s Institute for

varieties in the field.”

Life and Earth Sciences. “We have more

The UK produced 14 million tonnes

rain – and the fungus is a big fan of rainy,

of wheat in 2023. Wheat accounts for

humid conditions.”

about a third of total cereal production in

The disease, which is also known as

Scotland, which produced more than 980

septoria leaf blotch, septoria or the

thousand tonnes of wheat in 2023.

acronym STB, is very difficult to control.

The Heriot-Watt researchers will be

“We can’t completely control it with

working with a collection of 300 wheat

fungicides – chemicals used to control

varieties at INRAE, France’s National

W

fungal crop diseases,” Dr Feechan said.

Research Institute for Agriculture,

heat is the world’s

“So we need to think of different ways to

Food and Environment, as part of a

second biggest

try and control it. And one of the ways

collaboration.

grain crop by

you can do that is through genetics.”

The research is funded through a

volume – with

The research will examine why some

postdoctoral fellowship from UK

around 800 million

wheat varieties are more resistant than

Research and Innovation – the UK’s

others to this disease.

national funding agency for investing in

products, as well as animal feed and the

Dr Feechan and her team will examine

Researcher Dr Debabrata Dutta, a plant

distilling industry.

specific genes in different wheat varieties,

biology specialist, is joining Heriot-Watt

As the world’s population rises from 8

and how the products of these interact

University to work on the research.

billion to a projected 10 billion people by

with the fungus that causes septoria.

Developing the natural resistance of

2050, increasing the size of wheat crops

This fungus is called Zymoseptoria

wheat through the plant’s existing

and reducing the plant’s vulnerability

tritici (Z. tritici) and attacks the wheat

genetic diversity is distinct from genetic

to disease is increasingly urgent, the

plant through spores. These destroy the

modification, which involves altering

scientists say.

plant’s ability to absorb sunlight through

a plant’s genetic makeup, Dr Feechan

metric tons produced last year – and

science and research.

is used in bread and many other food

photosynthesis – turning the leaves of

added.

But wheat faces a growing threat from a

the wheat plant yellow and speckled,

Boosting crop yields – the volume of

common fungal disease called septoria

killing areas of the leaf.

crops produced – is a core focus of

tritici blotch, which attacks and kills

“We think there are very small differences

global efforts to tackle food insecurity –

wheat plants. In the UK, the disease

in the genes of different wheat varieties

not having access to enough affordable,

destroys up to 20% of wheat crops a year.“

that determine whether or not they are

nutritious food.

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HOMEBREW

HOMEBREW HERO VIRGINIA CASADIO HAILING FROM RAVENNA, ITALY, VIRGINIA CASADIO HAS CARVED OUT A CAREER IN BREWING IN BRITAIN. AND DESPITE WORKING PROFESSIONALLY, SHE STILL HAS A TRUE PASSION FOR HOMEBREWING AND THE DOORS IT OPENED FOR HER.

fermentation kit—nothing fancy, just plastic buckets and a few basic tools, but it was all I needed to begin a journey that would change my life.

I bought brewing books, ordered ingredients online, and with a mix of excitement and fear, brewed my first beer in my Venice kitchen—an IPA, naturally, since that’s all I drank back then.

I started with extract malt and a small mash with specialty grains.

I remember having a boil-over and thinking my beer was ruined—some of the hops were lost, and I figured the IBUs would be off. But somehow, it turned out fine, at least in my memory, and my friends were happy to drink it.

Here’s the funny thing: to this day, I’ve never truly enjoyed

G

a beer I’ve brewed. The more I brewed, the more I felt the need to improve, and that quest for the perfect beer has

rowing up in Italy, a country defined by its wine

never stopped. It’s what keeps me going today, working

culture, I had very little exposure to beers that

professionally and always striving to brew better beer.

weren’t industrial lagers.

Discovering craft beer was a revelation. I had

From plastic buckets in a closet, I quickly realized I needed

no idea beer could taste so different—and I

better equipment and a larger setup. I felt this inexplicable

became hooked. I started scouting every beer shop to try new

drive to make better beer.

brews and was an early and admittedly annoying Untappd

By my third brew, I’d switched to all-grain brewing and

user.

convinced my boyfriend to help me build a bigger kit.

The first beers that truly blew my mind were Anchor Steam,

Together, we constructed an 80L, three-vessel, gravity-fed

Founders All Day IPA, Sierra Nevada Pale Ale, and Dogfish

brewhouse in my attic. I brewed almost every week, fine-

Head 60-Minute IPA. I’ll always remember them; they were

tuning my craft.

unlike anything I’d ever tasted before, and I kept coming back

As any brewer knows—professional or homebrewer—

for more.

temperature control is critical to making consistent, high-

I was also lucky enough to live in both the UK and Belgium in

quality beer.

my early twenties, where beer culture had a huge influence

So I set up two fridges and a chest freezer: one for fermenting,

on me. I grew to appreciate Belgian beer with its complexity

one for cooling and cellaring, and one for lagering. I even

and strength, but it was British cask ale that really stole my

convinced a local cooper to make me two small barrels for

heart. It was love at first sip.

aging beer in wood.

At 23, while on a tour of Fuller’s Brewery in Chiswick, I

I began experimenting with different beer styles, from IPAs to

had an epiphany. We were in the hop room, talking about

saisons and imperial stouts, eventually diving into lagers.

recipe development, when it hit me: I could brew my own

Brewing competitions became a vital part of my learning

beer. I could write a recipe, get the ingredients, and create

process. They gave me honest, constructive feedback and

something unique.

introduced me to a community of passionate homebrewers.

I shared the idea with a friend who was already experimenting with homebrewing, and soon enough, I floated the idea to my

I was often the only woman, and much younger than

university friends.

most, but I never felt intimidated. The brewing community

On the day of my graduation, they surprised me with a

welcomed me with open arms.

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HOMEBREW THEME

Brewing became an obsession. I spent every waking moment thinking about beer, counting down the hours at work until I could get home to brew.

Experienced brewers took me under their wings, offering

Brewing became an obsession. I spent every waking moment

advice and encouragement when things didn’t go as planned.

thinking about beer, counting down the hours at work until I

Those early days of brewing are among my most cherished

could get home to brew.

memories. I met some of the best people I know.

I spent my weekends tasting beers, meeting people in the

Then, it happened. I’d always loved the book Radical Brewing,

industry, and learning everything I could. I knew I had to create

and at the end, it has a section on going pro. The line that

a life where brewing was my full-time pursuit.

stood out was, “So you want to wear the rubber boots?” That’s when it clicked—I could turn my passion into a career, not just

But I was also nervous. I’d never worked in food manufacturing

a hobby.

before, had no experience with heavy lifting, and had never operated a pump or driven a forklift. I needed to find out if I could actually hack it.

I found a small brewery in Sweden, Strange Brew Beer, that offered room and board in exchange for work. When I arrived, I immediately felt at home—it was like another “love at first sight” experience. The work came naturally, and by that point, I was hooked for life.

Next, I decided to study brewing. Passion is essential, but I wanted to learn as much as I could. I enrolled in a brewing degree, which led to internships and eventually my first professional brewing job.

From brewing my first beer in my kitchen to enrolling in a professional brewing course, just three years passed. It felt like a whirlwind, but in many ways, it was just the beginning.

Fast forward six years, and I’m now working at a brewery I love, making beers I’m proud of. But I still feel like my journey has just begun.

Deep down, I remain a humble homebrewer. I still take some

at as worked ded h , io d a s a Virginia C as Lost and Groun such ing breweries ation Brew r u D w o n and

brewersjournal.info

wort home from the brewery to experiment new yeast, different styles or just with new ingredients I forage, and I think of homebrewers as enthusiastic alchemists—people who pour their free time into making wort, united by a single purpose: to make great beer.

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HOMEBREW

HERE’S MY BEER NONO GOSE kettle souring technique due to quality control) but added

HERE VIRGINIA SHARES A BEER THAT HOLDS A SPECIAL PLACE FOR HER AND ONE THAT SHE’S PROBABLY BREWED THE MOST - A NO HOPS, NO BOIL GOSE.

mango and raspberry—those flavours worked wonderfully together. I’m looking forward to having the chance to brew this at Duration in the near future.

This recipe is easy to brew and relatively quick, especially since there’s no boil involved. It’s based on a 20L batch size, which fits perfectly in a corny keg. Please adjust the quantities to suit your brewing system.

NoNo Gose (No Hops, No Boil Gose)

T

• ABV: 4%

his beer is the perfect summer thirst quencher,

• Efficiency: 70%

offering a refreshing lemon tartness, a bready

• Batch Size: 20L

malt backbone, and a light fruity balance.

• Original Gravity (OG): 1.035

It has a gentle sourness, herbal coriander notes,

• Final Gravity (FG): 1.004

and a subtle saltiness that doesn’t overpower the

• Mash Temperature: 63°C for 60 minutes

other flavours. It’s also an excellent base for experimentation, whether you’re adding fruits or dry hopping.

Malts: • 3 kg Wheat Malt

This is probably the beer I’ve brewed the most, and it holds a

• 2.5 kg Pilsner Malt

special place as a collaboration with my friend Kendon.

In our latest batch, we added blackberries, which gave the

Adjuncts:

beer a beautiful color and enhanced the tartness.

• 15g Sea Salt

I’ve brewed a version of this at Newtown Park (albeit using

• 30g Dried Coriander Seeds

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HOMEBREW Bacteria: • Lactobacillus (I recommend a blend of L. brevis and L. plantarum, such as the OYL-605 blend from Omega Yeast Labs) Yeast: • WLP644 White Labs Saccharomyces Trois Brewing Instructions: A couple of days before brewing, prepare the first starter by making 1 litre of 1.040 wort and adding the chosen Lactobacillus.

Allow it to incubate at room temperature for 24 to 48 hours to increase the cell count. On brew day also prepare a second yeast starter with the vial of WLP644 yeast, and allow it to sit

Pitch the Lactobacillus starter in to the cooled wort, and allow

for 48 hours until time to pitch it.

it to sour for 48 hours at room temperature. No additional heating is required during this phase.

Mash in at 63°C for 60 minutes, ensuring the temperature

After 48 hours of souring, chill the wort down to 20°C and pitch

stays consistent throughout the mash. Once mashing is

the WLP644 starter yeast. Let the beer ferment for about 2

complete, sparge as you normally would to collect your wort.

weeks until it reaches a stable gravity.

If you’re adding hops or fruit, now is the time to do so. For fruit

Bring the wort to a boil and add salt and coriander. After

additions, it’s best to wait another 2 weeks after adding the

adding the ingredients, turn off the heat—there’s no need to

fruit to ensure all the sugars have fermented out and to avoid

continue boiling for more than a couple of minutes.

potential bottle or keg bombs.

Adjust the pH of the wort to around 4.2 to help prevent the growth of any unwanted off-flavour bacteria.

Once fermentation is complete and gravity is stable, rack the

Chill the wort down to 30°C and transfer it to a CO2-purged

beer into bottles or a keg. Prime or force carbonate to your

fermentation vessel, such as a carboy (plastic buckets work

desired level of carbonation. Aim for around 2.5 volumes of

fine too).

CO2.

WLP066 LONDON FOG ALE YEAST

Available in liquid and dry form

ATTENUATION:

75-82% CORE STRAIN

FLOCCULATION:

Low to Medium

ALCOHOL TOLERANCE:

Medium 5-10%

FERMENTATION TEMPERATURE:

64°-72°F | 17°-21°C

This strain will deliver pineapple and ruby red grapefruit aromas, with hop balance and some residual sweetness resulting in a velvety mouthfeel.

Take your IPA to the next level with London Fog® Today!

Quality never goes out of stylE Scan QR to learn more!

whitelabs.com

brewersjournal.info

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CLASSIFIED

BREWERY FITTINGS

www.nchfittings.co.uk sales@nchfittings.co.uk

BREWERY FLOORING

BOTTLING & CANNING

www.AngliaDecor.co.uk 01245961933

PACKAGING

Konvoy is the leading global IoT (Internet of Things) keg tracking & pooling solution.

Founded in Australia 2019, and the UK in 2022, Konvoy are revolutionising the beverage industry with edge asset tracking technology and simplifying the pay-per-fill pooled keg rental business model. Konvoy is moving beverages forward by enabling greater efficiency, effectiveness, quality, circularity and sustainability from producer to venue and back again. www.konvoykegs.com konvoy@konvoykegs.co.uk 0800 4681468

PACKAGING HANDLES CASK & KEG CLOSURES www.enterprisetondelli.co.uk info@enterprisetondelli.co.uk

WILLIS EUROPEAN LTD

Since 1774, Rankin continues to supply reliable closures that help seal, protect and add value to your brands.

WOLVERHAMPTON, UK 01902 798880 INFO@WILLISEUROPEAN.COM WWW.WILLISEUROPEAN.COM

www.rankincork.co.uk sales@rankincork.co.uk + 44 (0)1844 203100

PakTech designs and manufactures 100% recycled, recyclable and reusable packaging handles. PakTech is the smart and sustainable packaging solution.

www.paktech-opi.com handlesales@paktech-opi.com Phone: +1.541.461.5000

TANKS

HOPS We are Tank and Drum Experts Buy from our huge stocks. Visit to collect or UK-wide dispatch.

BREWING EQUIPMENT

01594 833308 www.smdd.co.uk

YEAST charlesfaram.com/uk +44 (0)1905 830 734 sales@charlesfaram.co.uk

MALT

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

WILLIS EUROPEAN LTD WOLVERHAMPTON, UK 01902 798880 INFO@WILLISEUROPEAN.COM WWW.WILLISEUROPEAN.COM

www.bestmalz.com

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BREWERS JOURNAL

Low Carbon Malt Makes Low Carbon Beer 87kg CO2e / tn*

*scope 1& 2 white malt

Join us on our low carbon journey.

Contact Muntons Sales hello@muntons.com 01449618300

We can help you map your carbon impact for raw materials and tell your sustainability story.

Get in touch to find out more about lowering your carbon footprint.

@muntonsmalt

muntons.com