Brewer and Distiller International magazine - November 2019 edition. Rye whisky, German brewers ... and some Brains.
Volume 15 Issue 11 november 2019
Inside: RYE WHISKEY, GERMAN BREWERS ... AND SOME BRAINS
ADVERTORIAL
Briggs of Burton deliver turnkey brewery and distillery projects Completion of Diageo’s El Charcón Tequila distillery in Mexico
Briggs of Burton’s Engineering teams have been successful in design- ing, engineering and commissioning several brewing and distilling pro- jects including last month Diageo’s new El Charcón Tequila distillery. B riggs Distilling has installed a range of distillery projects in the US, Mexico, Scotland, Ireland, China and Japan. These range from craft scale distilleries such as a malt distillery in Japan, and a complete malt and grain distillery for Bently Heritage Distillery, located in Minden, Nevada, USA. Briggs Distilling Briggs Distilling has provided spe- cialist equipment across and engineering services to the Top Five Scotch malt whisky brands includ- ing: The Macallan, The Glenlivet, Glen ddich, Glenmorangie, Glen Ord, and provided Briggs leading mashing equipment to four of them. Briggs experience extends into the still house with specialist distillation equipment design and heating systems including both Thermal and Mechanical Vapour Recompression to reduce energy, and Thermal Oil to provide higher temperatures. Briggs has just started the implementation of a new malt and grain distillery in China following the successful completion of an initial feasibility study and subsequent detailed design and tender. This pro- ject is being supported from the new Briggs Asia Sales and Engineering of ce in Shanghai. Briggs site installation and commis- sioning team can be seen celebrating the inauguration of Diageo’s new El Charcón Tequila distillery, using 100% Agave. The project started with an initial design study following several expan- sion projects in Scotland, which grew
into a large turnkey project for Briggs and the wider CETP group. Briggs was responsible for the design and engi- neering on the project and managed the design, build and installation of stain- less steel tanks and Ordinario stills and copper worm tubs from their group of companies. Briggs Brewing Briggs Brewing has had successes in the US, UK, and Australia. For the US and UK these have, for once, been relatively local to the sales of ce in Rochester, New York, and Head Of ce in Burton Upon Trent. For the US team the rst mash for the FX Matt Brewery, Utica was completed on schedule at the start of the year. Briggs designed, engineered and built a complete new brewhouse for the FX Matt team to handle a wide range of craft beers. From a process perspective, exibility and recipe management were impor- tant, and supported by Briggs bespoke mashing vessels, allowing varying batch sizes. This project also involved Briggs in-house Automation team, who continue to provide Siemens, Rockwell Automation, and ProLeit systems. From a project execution perspective Briggs 3D modelling was invaluable to t in all the equipment and identify clashes with the civils. Close to Briggs headquarters in Burton Upon Trent is the new Everards brewery project, part of the Everards Meadows site in Leicestershire and Briggs are respon- sible for designing and building and currently in the process of installing. Briggs team is looking forward to sam- pling some of Everards iconic Tiger ale in Autumn 2020. Meet us at BrauBeviale The Sales and Engineering team of Briggs are looking forward to the upcoming BrauBeviale exhibition in Nuremburg. Should you have a brewing or distilling project requiring bespoke process engineering and innovative energy and water saving solutions, then the Briggs’ team can be found
Jim Kuhr (Brewmaster) and Kevin Leach (VP of Briggs of Burton, Inc.) celebrating the rst mash at FX Matt Brewery, Utica, US on 24 th February 2019
Site installation and commissioning teams celebrate completion of the Diageo’s new El Charcón Tequila distillery project
alongside their sister companies, Ziemann-Holvrieka and DME, all part of the CETP Group, in Hall 9 stand 363. For May 2020, Briggs are again, the headline sponsor for the Worldwide Distilled Spirits Conference in Edinburgh.
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2020 ASIA PACIFIC CONVENTION
On behalf of the Asia Pacific Section of The Institute of Brewing and Distilling, we invite you to attend the 36th Convention to be held from Monday 16th March to Friday 20th March 2020 at the Perth Convention and Exhibition Centre in Perth, Western Australia. The last time the Convention was held in Perth was in 1998 and delegates in attendance back then will be amazed at the changes that have occurred in the last two decades. The city is a modern, buzzing and vibrant centre with many craft breweries, restaurants and a picturesque blend of modern and historic buildings. Perth is home to some wonderful and unique tourist centres including Rottnest Island, the stunning Swan Valley and Margaret River wine regions, and one of the world’s last wilderness frontiers, the Kimberley region in the north of the state. Perth is Australia’s Gateway to Asia and Europe with direct flights to and from London. With the significant number of craft breweries now based in Western Australia - there will be an ongoing focus on craft brewing as part of the technical programme. The theme for our Convention will be The Power of Connectivity with the emphasis on all participants from every aspect of our industry coming together for the benefit of the industry and our respective businesses. The 2020 Asia Pacific IBD Convention in Perth aims to integrate craft brewing, large scale brewing, and distilling needs throughout the entire convention programme. Delegates can mingle with experts in flavour and innovation or debate the challenges of efficiency and best cost. The importance of supply chain and marketing as businesses grow and expand into this connected, ever-changing and increasingly digital landscape will be a focus. There will be a special morning forum to share insights into the complex world of distilling and celebrate some of the history of this honourable profession. There will be the chance to network with your favourite suppliers and business partners who are always an integral part of these Conventions and last but certainly not least, to be exposed to the latest and greatest of what is new and exciting in our world of Brewing and Distilling. The 2020 Convention in Perth will set a new standard in knowledge exchange across a platform that is both enjoyable and accessible.
contents VOLUME 15 ISSUE 11 NOVEMBER 2019 40 Taking on ‘Big Beer’ In advance of next year’s IBD Asia Paci c Conference in Perth, Ross Lewis presents a short history of brewing in Western Australia. 44 iechyd da! S A Brain, the family-owned National Brewer of Wales is moving again. Roger Putman visits the new brewery in Cardiff.
26 An eye on the rye
50 Tips on team tensions
Part 1 of Matt Strickland’s series on Spirit styles. American rye whiskey is the proverbial underdog to bourbon’s Goliath-like presence. Historically these whiskies developed during similar periods and at one point, rye was considered more popular.
32 Ein real ale, bitte - Brewing German beer in the UK
Dr Caroline Walker offers us some tips on how to make the relationship between their technical teams and the brand/ marketing teams work better. 53 BAPS at 25 This year marks 25 years since the Brewing Analytes Pro ciency Scheme (BAPS) was launched. Gordon Jackson, of Campden BRI, explains what BAPS is, how it started and how it bene ts the brewing industry. 56 Stillage separation: Going green with centrifugal sifting 8 Feathers Distillery in Boise, Idaho, disposes of its grain slurry waste sustainably and economically by separating the grain from water using a centrifugal sifter. 58 BrauBeviale II Preparations are in full swing and it won’t be long until Nuremberg is once again the hub for the international beverage industry.
Stuart Howe tells us that there is an increasing number of German trained brewers taking up the reins in the UK … to some success. 37 WDSC 2020 – Abstract deadline approaches Next year’s Worldwide Distilled Spirits Conference in Scotland is shaping up to be an event not to be missed for anyone with a thirst for knowledge about the industry. 38 Alcohol and cannabis Is there an opportunity for THC-Infused Beer? Mike Kallenberger of First Key Consulting asks whether beer and weed will mix.
Regulars
6 World News 65 IBD Sections 68 Business Listings 70 And nally...
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editorial
Building for the future
Brewer and Distiller International 44A, Curlew Street, London SE1 2ND, UK T: +44 207 499 8144 F: +44 207 499 1156 E: editor@ibd.org.uk www.ibd.org.uk Editor: Steve Curtis T: +44 207 499 8144 editor@ibd.org.uk Publisher: Gavin Sharrock T: +44 1865 47 6324 gsharroc@wiley.com Advertising sales: Genevieve Kanowski T: +49-6201-606 638 gkanowski@wiley.com Designer: Paul Bennell T: +44 1243 770310 pbennell@wiley.com Subscriptions Europe, Middle East and Africa: +44 1865 778315 Asia Paci c: +65 6511 8000 Americas: +1 781 388 8509 or +1 800 835 6770 (toll free in US or Canada) Japan (Japanese speaking support) +65 6511 8010 Email: cs-journals@wiley.com
N ovember 2 nd I will have been working with the IBD for four years and, as the 2 nd is a Saturday, I will be making some time for re ection (as soon as the Rugby World Cup Final has been played out). There will be much to re ect on; I started my role after my predecessor, Simon Jackson, had done a great job in bringing the Institute to a good nancial
position and with a new of ce base in Curlew Street. As a result of his and the Trustee’s endeavours, governance was in a better place with more clarity in the roles of the Board of Trustees and the Council with established ways of working for both. Membership appeared in growth on the back of increasing exam candidature, our major events (WDSC, AP & Africa conventions, Young Scientist’s Symposium) looked to be in good shape and the BDI and JIB publications were performing well with a guaranteed distribution and steady impact factor respectively. It would have been tempting to have operated a business as usual trajectory had it not been apparent that we needed to react further to market changes (growth of small independent breweries & distilleries), some one-off events of signi cance (the largest being the takeover of SABMiller by ABInBev which compromised the 2017 Africa Convention), the need to rede ne our methods of learning delivery and to ensure that we had control of our intellectual property. It was also clear that the Institute had not fully positioned its business in the Professional Membership Organisation or Learned Society sectors where benchmarking against 42 organisations of similar size showed room for improve- ment in number of areas. An analysis of membership data demonstrated that less than one percent of Diploma com- pleters were continuing their membership compared with over 80% around 35-40 years previously. The Institute as a brand was (and still is) well respected internationally but was seen as elitist, UK centric and largely irrelevant to the small independent sector. In addition, much of the learning material was becoming less t for purpose although the quali cation is hugely respected and obtaining our quali cations is an achievement that should never be underestimated. A meeting with a VP of a major brewer at Brau left me with absolutely no doubt whatsoever that we should, in no way, dumb down the quali cations or change the pass mark as they were consid- ered to be THE benchmark in a brewer’s or distiller’s career progression. Our North Star, our prime directive, remains “the advance- ment of education and professional development in the science and technology of brewing, distilling and related industries”. The fact that we are a charity also means that we need to provide public bene t by playing our part to ensure that every pint or dram is a quality product, safe to drink in moderation and that we share the canon of scienti c knowl- edge embodied in our Journal since 1890.
Annual subscription rates: UK: £133. Europe: €180. US, Canada and ROW: $203
The Brewer and Distiller International is published monthly by John Wiley and Sons Limited, on behalf of the Institute of Brewing and Distilling. The Atrium, Southern Gate, Chichester, West Sussex PO19 8SQ UK. Tel:+ 44 1243 770118 www.wiley.com
©The Institute of Brewing and Distilling 2019
THE INSTITUTE OF BREWINGAND DISTILLING: 44A, CURLEW STREET, LONDON SE1 2ND, UK T: +44 207 499 8144 F: +44 207 499 1156
CHIEF EXECUTIVE OFFICER: Jerry Avis T: +44 207 499 8144 jerry.avis@ibd.org.uk
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Knowing our overall direction, talking to our major custom- ers and analysing data from members and exam candidates has enabled us to take some rapid action where the need has been clear and obvious. For example, developing an approach to learning that delivers an industry driven, quality product to the learner when and where they need it and then to support this through online guided tuition is the way that adult learning is progressing in every sphere. The uncoupling of membership from the application for the Diploma exams may have been seen by some as controversial as we reduced our member- ship numbers by 40% overnight. However, membership of the Institute should never be seen as a “distress purchase” rather than something that delivers real value and this is now a focus of attention for both Council and Board. Different metrics will be used around membership – not numbers per se but reten- tion and acquisition rates which are a measure of how “sticky” membership is and how the membership is growing (or declin- ing). Every membership organisation faces challenges around membership as there is more competition both for people’s time and money (see panel). For the last three years the retention rate of the IBD has been around 77% which is much lower than the average for all types of membership body (see table). Continuation of a poor rate quickly and inevitably leads to the demise of an organisation. The other major challenge faced this year has been the implementation of new systems for nance, customer rela- tionship management (CRM), website and an online marking system all alongside the further development of the learning management system (LMS). This has not been without its challenges and has not been done on a whim but through necessity. Key reasons for these developments being the obsolescence of the previous system, lack of development support from the system providers, the implementation of the General Data Protection Regulations and the need to be able to manage quali cations online. Bringing all of these systems According to the American Society of Association Executives association membership is declining across the board. Social networks now provide easy and convenient ways for industry members to nd each other and network, and the proliferation of online content has led to vast and often free access to the types of information, insights, and training that professionals used to be able to access only through association member- ship and industry conferences. Plus, the ASAE has had to address Millennial workers who place less value on formal and traditional means of networking, preferring to establish their own relationships in their own ways. Source: Community Brands’ 2017 Member Loyalty Study
All
Type of membership Both types
Individual only membership
Organisation only membership
Number of respondents
305
124
103
78
All
91% 90% 89%
94%
UK (n=206)
91% 90% 89%
94%
Non UK (n=99)
92% 91% 90%
95%
Source: Sue Froggatt Consultancy Membership benchmarking report, 2017
into one place and in one year was always going to be dif cult but snagging issues should be short lived and will improve our long term ability to communicate with members, exam candidates and the wider brewing and distilling community. My apologies to any member who has had dif culty navi- gating these changes but they will provide bene ts and a platform for further developments to deliver member value. With 2020 coming up fast I’m really pleased to report that we now have a full senior leadership team in place with the recent recruitment of Emma-Jayne (EJ) Quinn as Head of Customer Experience and Manisha Shah as our new Head of Finance and Business Support. We still have much to do to refresh the learning material and by the end of next year we will, under the direction of Simon Wade as Head of Learning Development, have completely revised the Diplomas of Brewing and Distilling, all of the General Certi cates includ- ing a new one in Cider Making and have new Foundations for brewing and distilling. Steve Curtis is working on further improvements to the BDI including an online version and Angus Steven will be bringing in further developments to the examination processes for certainty of delivery and cost reduction. I will be working with Deb Kennedy to further develop our approaches to internationalisation. I’d also like to recognise the work of Professor David Quain on the Journal of the Institute which has bene ted from an increased impact factor and improved research performance since his tenure as Editor in Chief. Rapid change is a threat but the ability to change rapidly is a strength (although, at times, uncomfortable). We have spent time building and will continue to build a solid founda- tion for further growth, to serve the industry with excellent education and our members with the valuable content and opportunities to connect with likeminded people that have been the hallmark of the IBD and rightly prized as such.
Jerry Avis CEO
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GLOBAL
News: global Europeans continue to consume more alcohol than any others
SWA calls for end to damaging trade war as 25% tariff to US comes into force The SWA is calling for support from the UK government following the imposition of a 25% tariff on US imports of single malt Scotch whisky and liqueurs. Commenting on the need to implement the strategies we know are effective, such as increasing prices, limiting availability and banning advertising. With as many as 800 people dying every day in parts of the Region due to alcohol-attributable harm, we must do more to continue the ght,’ A WHO status report on alcohol con- sumption, harm and policy responses in 30 European countries 2019, which uses data gathered from 2010 to 2016, shows that over 290,000 people lose their life in Europe per year from alcohol-attributable causes, and urges stronger policy action by countries to help reduce the numbers. Reductions in alcohol consumption have stalled: On average, adults (aged 15 years and over) in European Union countries plus Norway and Switzerland (EU+) drink the equivalent of more than 2 bottles of wine per week. But when the life-time abstain- ers and former drinkers are removed from the data sample, it reveals that adults drink more than three bottles of wine a week – a level of consumption which leads to seri- ous health consequences. Heavy episodic drinking is also a problem. Across the population, 30.4% of people report having consumed more than 60g of pure alcohol on a single occa- sion in the last 30 days – this is equivalent to more than ve drinks on one occasion. This harmful pattern of drinking is par- ticularly an issue among men (47.4%), as compared to women (14.4%) and is most prevalent in the Baltic countries, Czechia and Luxembourg. Alcohol consumption has decreased in many European countries, but pro- gress is grinding to a halt. Policy-makers
said Dr Zsuzsanna Jakab, WHO regional director for Europe.
on US imports of single malt Scotch whisky and liqueurs. This is very bad news for our industry. It means that Scotch whisky is now paying for over 60% of the UK’s tariff bill for the subsidies it provided to Airbus, eight times more than the next most valuable UK product on the tariff list. That single malts are being targeted is particularly damaging for smaller producers, who stand to be the hardest hit. “Scotch whisky has been imported tariff-free to the United States for the last 25 years. This move undermines decades of hard work and investment which has seen Scotch whisky sales boom in the US. It will impact both our industry and its supply chain. “We estimate that 25% tariff on single understand that alcohol is a leading cause of working years of life lost and also of lost economic productivity and development. The impact of alcohol use var- ies depending on risk factors such as tobacco, diet and poverty, as well as on health-care systems, and it is very impor- tant to reduce inequities to alleviate the societal costs attributable to alcohol con- years of life were lost due to either premature mortality or disability. The level of alcohol-attributable deaths in adolescents and young adults has remained unacceptably high through- out Europe. The majority of those deaths are preventable, according to the report, which underscores that society must Alcohol-attributable deaths dispropor- tionately affect young people: Alcohol is a psychoactive substance which can diminish the physical and mental health of an individual. Of all alcohol-attribut- able deaths in the EU+ region, 76.4% are due to noncommunicable diseases, such as cancer, liver cirrhosis and cardiovascular disease, and 18.3% are caused by alcohol-attributable injuries, such as those resulting from road traf c accidents, suicides and homicides. These deaths are preventable and place a huge health burden on countries. While there has been an overall decrease in deaths, shockingly, the report reveals that across the EU+ region alcohol is still responsible for 5.5% of all deaths. In absolute numbers, 291,100 people died in 2016 due to alco- hol-attributable diseases, and 7.6 million
malt Scotch whisky will see exports to the US drop by as much as 20% in the next 12 months, as Scotch whisky will become less competitive in the US market. In time, consumer choice will diminish, and Scotch whisky companies will start to lose market share. In Scotland and throughout our UK supply chain, we expect to see a dropping-off in investment and productivity. Ultimately, jobs could be at risk. “We expect the damage to our indus- try to mirror the damage caused to exports of American whiskies to Europe since the EU imposed a 25% tariff in July 2018. That tariff has done nothing other than damage an industry very similar to, and closely linked Most effective policies not implemented: This report urges countries to further improve policy response, using the areas de ned in the European Action Plan to Reduce the Harmful Use of Alcohol 2012– 2020 to maintain and accelerate progress. The low implementation of market- ing and pricing policies is of particular concern, as these are proven to be among the most effective policy meas- ures. Countries were found to be most successful at implementing aware- ness-raising, drink–driving policies and surveillance policies, which are the easiest to implement and are perceived to face the least resistance. sumption. Across Europe, negative health outcomes disproportionately affect young adults. The report shows that one in every four deaths among young adults is caused by alcohol – especially due to injury. ‘When alcohol is one of the biggest killers of our young people, we can- not afford to be complacent. This is a product that is repeatedly marketed and made available to youth despite evi- dence that alcohol consumption has a detrimental effect on brain development and physical health. This is the next gen- eration of leaders and we must protect them. The plan only has one year left, so efforts need to be seriously stepped up,’ said Dr Carina Ferreira-Borges, pro- gramme manager for Alcohol and Illicit Drugs, WHO Regional Of ce for Europe. ➤➤
implementation of a 25% tariff on single malt Scotch whisky, SWA Chief Executive Karen Betts said: “A 25% tariff has today been implemented
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with, our own. Alongside American whiskey companies, we have called on the UK, US and EU governments for many months now to nd a negotiated solution to the trade disputes that have given rise to these tit-for-tat tariffs, and to ensure that duty-free trade can resume between the UK and the US to the bene t of whisky producers, their employees, the communities we work in, and consumers everywhere. “We now need the UK and Scottish gov- ernments to work together to ensure distillers can weather the storm. We want them to consider a range of support to the industry, including reducing the UK tax burden on Scotch whisky in the Autumn Budget. This will provide an important lifeline while efforts continue to remove the tariffs. “Despite multiple pressures on the UK government, including Brexit, this issue must not fade from the minds of Ministers. Scotch whisky has long been a standout export success. This is now at risk if government strategy does not urgently use all the powers at its disposal to remove these damaging tariffs.” Joint statement by International Beverage Alcohol Associations in response to US Tariffs “We are united in our opposition to the impo- sition of tariffs and clear in our view that there are no winners in a trade war. Our 15 inter- national beverage alcohol associations today sent a letter to the US administration and the EU Commission calling for an immediate end to tariffs on distilled spirits and wines and welcoming their statements of their shared intent to reach negotiated solutions to the disputes. Our industries are collateral damage in trade disputes that have nothing to do with the beverage alcohol sector. This new round of tariffs will further damage a transatlantic industry that has already been negatively impacted by the EU’s retaliatory tariff on American Whiskey. American whiskey exports to the EU have faced a 25% tariff since June 2018 and, beginning today, certain EU spirits and wines
imported into the US now face a 25% tariff. Since the EU’s imposition of tariffs, American whiskey exports to the EU have decreased nearly 21%. These tariffs are greatly harming the industry’s competitiveness, long-stand- ing partnerships, workers and our farm suppliers. The negative impacts will be compounded by these new tariffs on EU products entering the US Tariffs are taxes on US consumers who create demand for these products in the US marketplace. Importantly, the US and EU wines and spirits sectors are interconnected, with companies owning a range of European and American distinctive spirits and wines in their brand portfolios. As a result, these new US tariffs on EU spirits and wines could result in the loss of 8,000 good-paying jobs across the US beverage alcohol sector, from importers, distributors, wholesalers, to the hospitality sector. Prior to these recent trade disputes, US and EU spirits exporters enjoyed more than two decades of tariff-free access to each other’s markets, and US and EU wine exporters have faced very low tariffs. This open access to each other’s markets has signi cantly bene tted EU and US distillers, vintners, farmers, and the hospitality industry on both sides of the Atlantic, resulting in increased jobs, community investment and consumer choice. Additionally, many US wine and spirits exporters may face the increasing likelihood that the EU may respond by imposing more tar- iffs on US wines and other US spirits products. The next quarter is the busiest time of the year for spirits and wine producers on both sides of the Atlantic as consumers gear up for holiday gift-giving and entertaining. In order to protect the jobs and communities we support, we urgently call on the US and the EU to reach an agreement to de-escalate the current trade disputes by immediately and simultaneously removing the EU’s retalia- tory tariff on US whiskey and the US tariffs on EU spirits and wines.” The joint statement was issued by the following beverage alcohol trade associations: • American Beverage Licensees • American Craft Spirits Association
• American Distilled Spirits Association • Bureau National Interprofessionnel du Cognac (BNIC) • Distilled Spirits Council of the United States (DISCUS) • Drinks Ireland|Irish Whiskey • Drinks Ireland|Spirits • Federación Española de Bebidas Espirituosas • Kentucky Distillers’ Association • National Association of Beverage Importers • Scotch Whisky Association • spiritsEUROPE • The Wine and Spirit Trade Association • Wine and Spirits Shippers Association • Wines & Spirits Wholesalers of America AB InBev announces IPO pricing of its Asia Paci c subsidiary AB InBev has announced its decision to proceed with the initial public offering (IPO) of 1.26 billion shares of a minority stake of its Asia Paci c subsidiary, Budweiser Brewing Company APAC (Budweiser APAC), on the Hong Kong Stock Exchange. Shares of the unit will be priced at HKD 27 each and AB InBev expects gross pro- ceeds of the offering to be HKD 39.2 billion (approximately $5 billion). The announcement comes after the company ditched plans to list the Asia Paci c unit in July. That listing attempt sought to price shares at between HKD 40 and HKD 47 each and was cancelled due to “several factors, including the prevailing market con- ditions”, AB InBev said at the time. The company has partially exercised an offer size adjustment option, issuing an additional 189.4 million shares to cover mar- ket demand. Following the listing, AB InBev will control between 87.22% and 88.86% of Budweiser APAC. In July, the company secured a deal to of oad its Carlton & United Breweries subsidi- ary to Asahi Group Holdings for $11.3 billion.
News: brewing
Court bars AB InBev from claiming its products have ‘no corn syrup’ A federal judge in the US has issued a pre- liminary injunction against Anheuser-Busch InBev that prevents the beer giant from claiming its products have “no corn syrup,” delivering a win for rival MillerCoors, CNBC reported in September. The US subsidiary of Molson Coors
Brewing, MillerCoors, sued its St. Louis- based competitor earlier this year for a corn syrup ad campaign that began airing during the Super Bowl for its Bud Light beer. MillerCoors alleged that AB InBev sin- gled out corn syrup for criticism because it would confuse and mislead consumers about its own use of the ingredient, in addition to misusing MillerCoors’ trade- marks in its ads. MillerCoors contends that while the beer brand uses corn syrup in the
brewing process, there is no corn syrup in the actual beers it sells. It also argues that consumers can easily confuse high fructose corn syrup, which has been asso- ciated with the obesity epidemic, with the potentially more benign corn syrup it uses in brewing. According to the ruling in US District Court for the Western District of Wisconsin, a “reasonable jury could nd that the implicit message of the [Bud Light] packaging is that other beers contain corn syrup.”
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BREWING
The Brewers of Europe Forum
dif culty choosing could turn to the professional bartenders. You just had to tell them the tastes, colours and experiences you were seeking, and you received rst-class advice. The city of Antwerp - A good event cannot happen without a good location. Antwerp was that place: welcoming and lively, with plenty of green spaces to relax. The attendees could enjoy a great city with plenty of bars and multicultural restaurants, impressive architecture and beautiful artwork, making it the perfect host! The event concluded with a Farewell reception for the EBC Congress delegates at the Antwerpse Brouw Compagnie, followed the next days by technical tours at Brewery Haacht, Brewery Palm and at Boortmalt. Pen Brussels 2020 into your diary! The 3rd edition of The Brewers of Europe Forum will be held next year in Europe’s capital city, before it travels to another destination in Europe in 2021, together with the EBC Congress. At a time where the European Union con- tinues to evolve and where the industry is facing multiple challenges but also numerous opportunities, this will be the perfect place to have vivid discussions, exchange views and best practices and get new ideas for making the beer community blossom! Judging from the hundreds of happy faces at this year’s events, we will very much look forward to welcoming participants to the next Brewers of Europe Forum. Make sure you plan your trip and see you on the 3rd and 4th of June 2020!
South African Breweries launch new agricultural research and development facility in Caledon South African Breweries (SAB) has launched an R80 million agricultural research and development facility in Caledon in the Western Cape, which will pilot new farming techniques, technology, and crop varieties to accelerate agricultural development in the country, IOL reported. The facility, which will have a critical focus on black emerging farmers was of cially launched in conjunction with the national department of agriculture and is one of the largest privately-funded research and development facilities in South Africa. The 2019 Brewers of Europe Forum highlights: Networking Reception Antwerp City Brewery De Koninck - To end the rst day of the Forum, the impressive Antwerp City Brewery ‘De Koninck’ provided an ideal opportunity to have a drink with old friends and colleagues and to meet new people. A good Belgian beer helped conversation skills no end! Plenary keynotes - A number of speakers were invited to share their knowledge, views and re ections with the audience. Amongst them were Jean-François van Boxmeer, Cees ‘t Hart, Paolo Lanzarotti and Bob Pease (CEOs from Heineken, the Carlsberg Group, Asahi Breweries Europe Group In 3, 4 and 5 June, Antwerp was the place to be for Europe’s brewers. Over 1,100 brewers, technicians, suppliers, experts and interested parties engaged in two/three days of discussions that ranged from the (re)discovery of ancient raw materials to the most up-to-date brewing innovations. The Brewers Forum and EBC Congress discussions were extremely varied – illustrating a modern, diverse and ambitious beer value chain. Individual sessions and panels covered plans for innovative products, improved sustainability, the promotion of responsible drinking and no & low alcohol offerings that meet consumers’ strictest taste standards. This latter point is a fast-growing part of the brewing sector, with many brewers, small and large, embracing opportuni- ties to provide consumers with lower alcohol options alongside traditional brews. This goes to the heart of what beer has been about over the past decade – a story of traditional values being reinvented and revitalised for the modern era.
All research output will be made freely available on a dedicated website, along with weather data, to ensure the bene ts are spread as widely as possible to all farmers. Deputy Minister of Agriculture, Mcebisi Skwatsha, noted that Agriculture and Agro- processing industries play an important role in making a contribution towards economic growth, poverty alleviation and job creation. SAB’s efforts are an important part of this. The company said with micro-brewer- ies, a malting plant and laboratory on-site to test and enhance new varieties of barley for making beer, the centre will open new opportunities for farmers to improve yield and pro tability, and for brewers to enhance avour in their beverages. The space is designed for collaboration in order to co-create innovative solutions What’s in a name? We had the tastiest evenings at Beer Lovers Bar, the hotspot for… beer lovers of course! They served craft beers from every corner of Europe on 12 rotating taps. Those who had and Brewers Association). From Austria, Josef Sigl (CEO Trumer Private Brewery) explained his vision of the future and how he is planning to ensure his fam- ily-owned company remains ready for the ever changing 21st century. Zoran Gojkovic (Carlsberg) and Florian Schüll (HVG) shared insights on how the indus- try’s main ingredients - malt and hops - are hit by climate change and how it is preparing to face and adapt to a chang- ing situation. Seminars - Many seminars were organised during The Brewers of Europe Forum and EBC Congress, so attendees could choose from a wide variety of sessions covering technical and scien- ti c topics, latest high-pro le research developments, new ideas for marketing, business and export developments, the new trends towards speci c historic or local malt varieties, and many more… The tradeshow - The event was also the occasion for brewers and their suppliers and clients to meet up in the exhibition area and develop useful busi- ness relationships in a friendly and open environment. Beer Tasting @ Beer Lovers bar -
The Egg - Brussels 3 & 4 June 2020 www.brewersforum.eu
with partners, including the Agricultural Research Council. The centre will also test new farming techniques and varieties of all cereal crops grown in the region, including oats, barley, canola, and wheat to develop new standards in agricultural best practice and improve food security. SAB director of agricultural development, Josh Hammann explained that the R&D facility would test new practices, including the impact of eliminating the use of pesticides in one eld and comparing the results with another eld sprayed with pesticides, which would be too nancially risky for a commercial farmer to try. The centre will also conduct trials for input ef ciency, irrigation, management, growth regulators and crop protectants to build a knowledge base for new and existing emerging and commercial farmers. ➤➤
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The R&D facility is part of an R610 million ve-year investment in Agriculture, which is part of the R1-billion public interest com- mitments SAB made to the South African government at the time of its 2016 merger with AB InBev. It is expected that SAB will exceed its initial target and commitment to reach 800 farmers in total by 2021 with the gure already close to 700 currently reached. By the end of last year, the emerging farmers’ programme was ahead of schedule, with 684 farmers reached, with 44 percent of them being women and 15 percent youth. SAB said it has set itself a target to fully localise barley production by achieving a harvest of 425,000 tonnes by 2021 and to
become a net exporter of hops.
retailers) increased 95% through the rst eight months of the year. The company has also sold more than 320,000 case equivalents. “Last August was our highest depletion month in 2018, and we surpassed that number by 50%,” he wrote. “With September prelims coming in strong, we are still on pace to double our business in 2019. We continue to outpace the category and most of our competitors!” BrewDog’s US home, Ohio, where it built a 100,000 sq. ft. production facility, accounts for 55% of its domestic business, and in-state sales are growing at a rate of 80%. Among BrewDog’s fastest growing regions is the Mid-Atlantic, where sales have increased 162% year-over-year, and now makes up 26% of its business. Meanwhile, Indiana, Illinois and Michigan combined make up 18% of BrewDog’s business, and sales in those states are up 84%. Kentucky and Tennessee combined are about 2% of BrewDog’s business. Sales in those two southern states are up 18%. Driving much of BrewDog’s growth are its ve core brands, which account for 86% of its sales and “deliver the biggest revenue” in its portfolio, Lambert wrote. Sales of core IPAs Elvis Juice and Hazy Jane are up 104% and 95%, respectively, year-to-date. Grapefruit-infused Elvis Juice now represents nearly half (49%) of BrewDog USA’s business, while New England-style IPA Hazy Jane makes up 22% of its business. Sales of BrewDog’s agship Punk IPA, which accounts for 8% of the company’s business, are at. Brewbound Minimum unit price ‘cuts drinking by half a pint a week’ The introduction of minimum pricing for alco- hol in Scotland appears to have cut drinking, a study suggests. The study published in the British Medical Journal looked at how much alcohol was bought in shops before and after the move up to the end of 2018. It found the amount purchased per person per week fell by 1.2 units - the equivalent of just over half a pint of beer or a measure of spirits. The biggest fall was among the heaviest fth of drinkers - the amount purchased by this group fell by two units. But overall Scots were still buying more than 14 units a week, the rec- ommended limit, after the introduction of the new drinking laws. What is more, the analysis excluded pubs, bars and restaurants, where about a quarter of drinks are purchased. Scotland was the rst country in the world to introduce a minimum price based on the strength of alcoholic drinks. Since May 2018, the price of alcohol has had to be at least 50p per unit. Research ndings have led to calls for the policy to be adopted across the UK. Wales is looking to introduce minimum pricing in 2020, but neither England nor Northern Ireland currently have plans to set a limit.
By processing all its maize and barley requirements in South Africa, SAB also supports the government’s drive to increase agri-processing in the country, along with its commitments to agricultural development. BrewDog USA on track to double sales in 2019 Scottish craft brewers BrewDog are on pace to double its US business this year, reports Brewbound.com. In an email to BrewDog USA wholesalers, chief revenue of cer Adam Lambert reported that the company’s depletions (sales to
Molson Coors opens Fraser Valley Brewery at Chilliwack
to compete in this important market”, said Frederic Landtmeters. “This mod- ern brewery continues the long-standing commitment to our environment with sustainability at the heart of our opera- tional excellence and ef ciencies in our brewing and distribution operations.” “It is a true honor to have witnessed such an historic event. Our two founding families, Molson and Coors, represent two of the longest standing family brewing names in North America and beyond. Today marks the continuation of our rich heritage and we couldn’t be prouder to stand together in British Columbia on this important occasion in our brewing history”, said Andrew Molson, seventh-generation member of the Molson family. “On behalf of Chilliwack City Council, it is a pleasure to of cially welcome Molson Coors Canada to Chilliwack,” said Chilliwack Mayor Ken Popove who also attended the event. “Back in the 1890s, Chilliwack was home to the rst successful hop-grow- ing eld in British Columbia and was a leader in hop farming until the 1990s. With Molson Coors now in Chilliwack, it feels like we’ve come full circle.” The brewery project was announced in August 2016 and has been under con- struction the past three years creating over 1,000 construction related jobs in the area. The brewery will set a new standard for sustainability. Compared to the recently closed Vancouver brewery, the new modern Fraser Valley Brewery at Chilliwack will reduce energy use by 20% and water by 40%. The Chilliwack brewery will be equipped with improved technologies that will deliver on reduced energy consumption, CO 2 emissions and carbon footprint, such as optimized equipment layouts to reduce beer loss and waste, and a state-of-the-art CO 2 recovery system.
Chilliwack, BC: Molson Coors Canada has been brewing in British Columbia for over sixty years and has now of cially opened its newest modern brewery in the Fraser Valley of British Columbia at Chilliwack. This $300 million facility will be home to approximately 100 employ- ees and begins a new chapter in the company’s 230 plus years of brewing in Canada. This is the newest and most modern brewery in Molson Coors Brewing Company’s world-wide network of 29 breweries. Frederic Landtmeters, president and CEO of Molson Coors Canada was joined by Andrew Molson, chairman of the board at Molson Coors Brewing Company, along with Pete Coors, vice chairman of the board, board member Geoff Molson, members of the Molson Coors Canada management team, local dignitaries and employees for this mile- stone occasion. “This new modern brewery nestled at the foot of the Cascade mountain range of British Columbia in Chilliwack will proudly brew the Molson and Coors trademarks along with many other brands within our portfolio. This brewery will primarily serve our western Canadian markets positioned strate- gically in British Columbia to offer an ef cient and effective modern brewery
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318 medals awarded from 9,497 entries in world’s largest commercial beer competition
• 283 medal-winning breweries (including Pro-Am and Collaboration) • 318 total medals awarded plus three each for Pro-Am and Collaboration
• 401 rst-time GABF entrants • 37 rst-time GABF winners
The winners of the top ve most-entered categories were:
Juicy or Hazy India Pale Ale (348 entries) GOLD: Old Irving Brewing Co., Beezer, Chicago, IL
SILVER: City Lights Brewing Co., Hazy IPA, Milwaukee, WI BRONZE: Pond Farm Brewing Co., Devil’s Gulch, San Rafael, CA American-Style India Pale Ale (342 entries) GOLD: Comrade Brewing Co., More Dodge Less RAM, Denver, CO SILVER: Green Cheek Beer Co., Radiant Beauty, Orange, CA BRONZE: Coronado Brewing Co. – Production Facility, Weekend Vibes IPA, San Diego, CA Fruited American-Style Sour Ale (215 entries) GOLD: St. Elmo Brewing Co., Roxanne, Austin, TX SILVER: Storm Peak Brewing Co., Hoochie Mama, Steamboat Springs, CO BRONZE: Edmund’s Oast Brewing Co., Sour Blackberry Raspberry, Charleston, SC German-Style Pilsener (183 entries) GOLD: Blind Owl Brewery, Parliament Drive, Indianapolis, IN SILVER: Family Business Beer Co., Golden Age Pilsner, Dripping Springs, TX BRONZE: Hardywood West Creek, Pils, Richmond, VA Imperial India Pale Ale (173 entries) GOLD: Alvarado Street Brewery, Double Cone, Salinas, CA SILVER: Westbound & Down Brewing Co., Westbound Double IPA, Idaho Springs, CO BRONZE: Brew Hub, Sharrow, Lakeland, FL *Out of a possible 321 medals in 107 beer style categories, 318 were awarded. Gold medals were not given in the American- Style Wheat Beer and Historical Beer categories, and a bronze medal was not awarded for Emerging India Pale Ale.
Denver, CO: The nest beers in America were celebrated last month as the Brewers Association (BA) awarded 318 medals* to 283 breweries at the 2019 Great American Beer Festival (GABF) competition in Denver. Gold, silver, and bronze medals were awarded in 107 beer categories covering 174 different beer styles (including all subcategories), establishing the best examples of each style in the country. In the 33rd edition of the most prestigious professional beer competition in the country, judges evaluated 9,497 entries from 2,295 breweries representing all 50 states plus Washington, D.C., Puerto Rico, and the Virgin Islands, along with 113 Pro-Am Competition and 70 Collaboration Competition entries. Judging took place over the course of three days, with awards pre- sented at a ceremony held Saturday morning at the Colorado Convention Center in Denver. “This year’s GABF competition was the largest and most competitive to date,” said Chris Swersey, competition man- ager, Great American Beer Festival. “The beers and talent were as impressive as ever, and we congratulate this year’s winners for their achievements in brewing.” GABF Competition Statistics • 322 judges from 18 countries • Average number of competition beers entered in each category: 88 • Category with the highest number of entries: Juicy or Hazy India Pale Ale (348)
Tooheys says cheers to 150 Years in NSW It has been part of the NSW way of life for generations – and this year, Tooheys notches up 150 years of brewing the state’s favourite beer brand. On 7 September 1869, two Irish- Australian brothers, John and James Toohey,
home – a brewery which employs nearly 150 people and brews all the Tooheys for the NSW market. ` From Tooheys Old to Tooheys New and all the fantastic beers in between, the iconic beer brand has shared countless great moments with the state. The rest as they say, is history. To mark 150 years since this Sydney sta- ple was born, Tooheys invites the people of NSW to look back on all the hard work and good times that have got us here. So, it’s time to celebrate in the same way we always have: with a schooner of Tooheys, of course. Long-time Tooheys employee and lover of the brand Doug May paid tribute to the beer as “quintessentially NSW.” “Mateship, sociability, sport, celebrating, kicking back – Tooheys embodies all of these things with the added bonus of being number one
in the state,” May said.
“When I rst started working for Tooheys, it was right at the peak of the ‘How Do You Feel’ campaign. Tooheys was the beer sponsor of every sport in NSW – from horse racing to cricket, surf lifesaving to rugby league, and even the Sydney to Hobart yacht race. Every sporting victory was toasted with a Tooheys.” “Tooheys Brand Director Amy Darvill said Tooheys and NSW go hand-in-hand and always have. “The best thing about Tooheys’ rich her- itage is hearing punters’ favourite memories of the brand. The relationship between the beer and the people of NSW has truly stood the test of time,” Darvill said. “The jingle “I Feel Like A Tooheys Or Two” very much shaped a generation of beer drinkers, and seeing the joy on peo-
obtained their brewing license and started pro- duction of a black ‘old ale,’ which we’ve since come to love as Tooheys Old, at the rst Tooheys Brewery in Darling Harbour. When the operation outgrew the Darling Brewery, Tooheys expanded into Surry Hills, and it now calls Lidcombe
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